Comparison of processing parameters in small and very small beef processing plants and their impact on Escherichia coli prevalence

Authors: CORKRAN, SYDNEY - Purdue University; BAILEY, MATTHEW - University Of Georgia; BRAR, JAGPINDER - Purdue University; VELASQUEZ, CARMEN - Purdue University; WADDELL, JOLENA - Tarleton State University; OLIVER, HALEY - Purdue University; BRATCHER, CHRISTY - Auburn University; WANG, LUXIN - University Of Georgia; KUMAR, SANJAY - University Of Georgia; SINGH, MANPREET - University Of Georgia

Submitted to: LWT - Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/13/2018
Publication Date: 4/18/2018
Citation: Corkran, S.C., Bailey, M., Brar, J., Velasquez, C., Waddell, J., Oliver, H., Bratcher, C.L., Wang, L., Kumar, S., Singh, M. 2018. Comparison of processing parameters in small and very small beef processing plants and their impact on Escherichia coli prevalence. LWT - Food Science and Technology. 95:92-98. https://doi.org/10.1016/j.lwt.2018.04.041.
DOI: https://doi.org/10.1016/j.lwt.2018.04.041

Interpretive Summary: Increasing consumer demands for local and regional foods emphasize the need for bridging the gap between large and small beef processing plants to prevent foodborne illnesses due to pathogens associated with such foods. Disparities between small and very small beef processors have been known to negatively impact the efficiency of pathogen control programs in these facilities. This study evaluated differences in small and very small beef processing plants that contribute to the efficacy of pathogen control interventions. A total of 5 beef processing plants were sampled. It was observed that small plants achieved the greatest pathogen reduction during initial processing, very small local plants obtained the largest overall reductions of pathogenic E. coli O157:H7 on beef carcasses, and large plants showed higher prevalence of pathogenic E. coli O157 and other pathogenic E. coli. Results from our study suggest that differences in operational capabilities between large and small beef processors and lack of adequate standard operating procedures can lead to higher prevalence of foodborne pathogens on beef.

Technical Abstract: Increasing consumer demands markets for local and regional foods emphasize the need for bridging the gap between large and small beef processing plants to overcome foodborne illnesses due to pathogens associated with such foods. The current study evaluates operational differences in small and very small plants, which contribute to the efficacy of interventions and their impact on prevalence of aerobic bacteria, total coliforms, and E. coli. A total of 5 beef processing plants were sampled (2 USDA inspected, 1 state inspected, and 2 custom state inspected plants). It was observed that small plants achieved the greatest reduction (0.92 log10 CFU/sq. cm) during initial processing. Very small local plants obtained the largest overall log reductions (0.8–2.1 log10 CFU/ cm2) of E. coli O157:H7 on beef carcasses. Further identification revealed higher prevalence of E. coli O157 (84.2%) and STEC (55.2%) in the large plants and molecular characterization of the 19 confirmed STEC isolates revealed 57.89% of the isolates being E. coli O103, while 0.05% were identified as E. coli O26. Results from our study provide insight to differences in operational capabilities between large and small beef processors that can assist in beef safety research to mitigate foodborne illness.