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WORKPACKAGE 2.?:

PILLAR 2: Control and intervention strategies along the fork-to-farm chain to ensure beef safety. WORKPACKAGE 2.?:. DELIVERABLE 2.?.?:. Laboratory of Microbiology & Biotechnology of Foods Agricultural University of Athens. Experimental procedure. Beef fillets (100 g)

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WORKPACKAGE 2.?:

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  1. PILLAR 2: Control and intervention strategies along the fork-to-farm chain to ensure beef safety WORKPACKAGE 2.?: DELIVERABLE 2.?.?: Laboratory of Microbiology & Biotechnology of Foods Agricultural University of Athens

  2. Experimental procedure • Beef fillets (100 g) • Three pathogen bacteria • Listeria monocytogenes (mixture of 6 strains) • Salmonella ser. Typhimurium (mixture of 3 strains) • Escherichia coli 0157:H7 (mixture of 3 strains) • Three levels of inoculation • High level (107 CFU/g) • Medium level (105 CFU/g) • Low level (103 CFU/g) • Meat mincing machine

  3. 1st Beef fillet - Inoculated 7th Beef fillet - Non inoculated - 6th Beef fillet Non inoculated - 5th Beef fillet Non inoculated 4th Beef fillet Non inoculated - 3rd Beef fillet Non inoculated - - 2nd Beef fillet Non inoculated Meat mincing machine Experimental procedure 1st – 7th sample - Contaminated

  4. Conclusions till now… • All the non-inoculated samples were contaminated from meat mincing machine, for all inoculum levels and microorganisms tested • A 2-log decrease was observed from 1st inoculated sample till 7th non-inoculated for the three pathogen bacteria tested • In general, L. monocytogenes, Salm. ser. Typhimuriumand E. coli may contaminate sequential meat samples through meat mincing machine and consist a high risk in processing industry

  5. Future work (…to be done the next 5-6 months) • Three pathogen bacteria • Listeria monocytogenes (mixture of 6 strains) • Salmonella ser. Typhimurium (mixture of 3 strains) • Escherichia coli 0157:H7 (mixture of 3 strains) • Biofilm formation of these pathogens • Control of biofilm contamination at non-inoculated beef fillets (using microbiological and molecular techniques)

  6. Thank you

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