Temporal and spatial variability of the microbiota and Salmonella in a commercial pork processing plant

Abstract

The conversion of living muscle into food involves a complex sequence of steps, beginning with animal growth and transport, followed by harvest, fabrication, packaging, and distribution to the consumer. Each stage in the fresh pork supply chain can influence the microbial community present in the final product. However, the temporal and spatial variability of the microbiota in both meat and environmental surfaces within a commercial pork processing facility is not well understood. Furthermore, knowledge gaps exist regarding Salmonella spp. prevalence, concentration, and serotypes present over multi-day production schedules and across multiple processing lines in the same commercial processing facility. This dissertation explores the temporal and spatial dynamics of both the microbiota and Salmonella spp. in meat and environmental contact surfaces at a commercial pork processing plant. Collectively, these studies revealed the temporal and spatial variability of the microbiota and Salmonella spp. in fresh pork within a commercial processing plant. Findings can help processors develop effective intervention and sanitation strategies to reduce variability, enhance food safety, and improve product quality throughout the fresh pork supply chain.