Angerer Joachim, Casarin Sara, Schwaiger Karin, Dorn-In Samart
Unit of Food Hygiene and Technology, Center for Food Science and Veterinary Public Health, Clinical Department for Farm Animals and Food System Science, University of Veterinary Medicine, Vienna, Veterinaerplatz 1, 1210, Vienna, Austria.
Unit of Food Hygiene and Technology, Center for Food Science and Veterinary Public Health, Clinical Department for Farm Animals and Food System Science, University of Veterinary Medicine, Vienna, Veterinaerplatz 1, 1210, Vienna, Austria.
Int J Food Microbiol. 2025 Dec 2;443:111410. doi: 10.1016/j.ijfoodmicro.2025.111410. Epub 2025 Aug 28.
The discussion surrounding cold-tolerant clostridia regarding spoilage of vacuum-packed beef has been going on for years. However, there is a lack of investigations in the beef production chain. This study aims to identify the contamination sites of these bacteria in abattoirs and cutting plants and their occurrence in beef. For this purpose, 815 swab and 85 beef samples from a cattle abattoir and a beef cutting plant, and 71 vacuum-packed beef samples from retail in Vienna (Austria), were analyzed. Three qPCR systems, 16S rRNA sequencing, and cultivation methods were applied. The occurrence of clostridia was high on hides and in the stunning and dehiding sites. Overall, 35.3 % and 31.0 % of the beef from the cutting plant and the retail tested positive. The main species detected in beef samples were C. algidicarnis, C. frigoriphilum, C. estertheticum and C. tagluense-like. These species were also found on cattle hides or surfaces of the abattoir. After storing beef samples at 4 °C for up to 1 to 2 weeks past the use-by date, 73.1 % and 34.6 % of positive beef samples exhibited off-odor and high gas production, respectively. These spoilage signs were found in only 38.5 % and 20.2 % of the negative samples. This confirms that a contamination with cold-tolerant clostridia leads to a shorter shelf life of vacuum-packed meat. To reduce carcass contamination with these bacteria, hygiene protocols for dehiding and effective surface disinfection of equipment and processing surfaces with sporicidal disinfectants authorized for the food industry, and corresponding monitoring plans, should be drawn up.
围绕耐冷梭菌导致真空包装牛肉变质的讨论已经持续多年。然而，牛肉生产链方面的调查却很缺乏。本研究旨在确定这些细菌在屠宰场和切割厂中的污染位点以及它们在牛肉中的存在情况。为此，对来自一家 cattle 屠宰场和一家牛肉切割厂的815份拭子和85份牛肉样本，以及来自维也纳（奥地利）零售市场的71份真空包装牛肉样本进行了分析。应用了三种定量聚合酶链反应（qPCR）系统、16S核糖体RNA（rRNA）测序和培养方法。梭菌在牛皮以及击晕和去皮部位的存在率很高。总体而言，来自切割厂和零售市场的牛肉分别有35.3%和31.0%检测呈阳性。在牛肉样本中检测到的主要菌种为嗜冷肉梭菌、嗜冷栖热梭菌、嗜温梭菌和类塔氏梭菌。这些菌种也在牛皮或屠宰场表面被发现。在将牛肉样本在保质期过后于4℃储存长达1至2周后，分别有73.1%和34.6%的阳性牛肉样本出现异味和大量产气。而在阴性样本中，这些变质迹象仅分别出现在38.5%和20.2%的样本中。这证实了耐冷梭菌污染会导致真空包装肉类的货架期缩短。为减少胴体被这些细菌污染，应制定用于去皮的卫生规程，以及使用经食品行业批准的杀孢子消毒剂对设备和加工表面进行有效表面消毒，并制定相应的监测计划。
