Preliminary Study on Microbial Contamination of Bacon & Bacon by Products
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Date
2013
Journal Title
Journal ISSN
Volume Title
Publisher
Uva Wellassa University of Sri Lanka
Abstract
Bacon is a type of processed meat produced from the sides, belly or back of a pig. Microbial
count of the final product is increased due to various kinds of contamination sources leading to
rejection of the product and possible health hazards. This study was conducted to determine the
microbial contamination sources under current process of bacon production and to increase the
final quality of the product by minimizing the contaminations. Meat samples collected at eight
different stages of the processing line (slaughtering, chilling, deboning, brine injection,
smoking, freezing, bacon slicing and bacon ends slicing) were examined microbiologically.
Further, swab samples were collected from deboning table, cutting board, needle of curing
the
microbiological examination. After identification of possible contamination sources, workers
were advised on proper cleaning and sanitizing of the equipments and contact surfaces, use of
freshly prepared ingredients/brine solution for curing purpose and maintenance of proper
storage conditions of the raw and processed meat for the prevention of microbial contamination.
Same sampling procedure was followed for microbiological evaluation after practicing the
above hygienic measures in the processing line. Data were analyzed by two-sample t-test using
MINITAB 14 statistical software. Microbial loads of E. coli and S. aureus at slaughtering stage,
deboned meat, chilled meat and cured meat were found above standard limits. Microbial count
in equipment surfaces were found below the acceptable standard values, accordance with the
microbiological limits that are referred under SLS specifications. After practicing hygienic
measures in the production line of bacon, microbial counts were reduced significantly compared
to the previous microbial counts (P<0.05). Microbial loads of E. coli and S. aureus in all the
examined processing stages were lower than the standard. It was identified that poor hygienic
conditions and working practices of the handlers is one of the most possible reason for poor
microbial quality. In conclusion it can be stated that adherence to proper hygienic measures can
reduce the microbial count to acceptable level.
Description
Keywords
Animal Sciences, Meat Production, Meat, Food Science, Food Technology, Microbial