University of Tasmania
Browse

File(s) under permanent embargo

How Effective is Sponge Sampling for Removing Bacteria from Beef Carcasses?

journal contribution
posted on 2023-05-17, 11:28 authored by Seager, T, Mark TamplinMark Tamplin, Lorimer, M, Jenson, I, John Sumner
Removal of bacteria by sponging carcass surfaces is a common, non-destructive sampling method. The proportion of bacteria removed by sponging was measured as a percentage of those on the sponge plus those on the excised carcass surface beneath the sponged area. For a total of ten experienced operators working at five abattoirs, the mean proportion of bacteria removed at each site was 39.1% (rump), 39.9% (flank) and 33.7% (brisket). The standard deviation at each site was relatively high (28.5, 21.3 and 17.4%, respectively), reflecting the wide variation of recovery among operators (2.3–93.1%). To determine the proportion that could be removed by continued sponging, numbers of bacteria were counted after each of five sequential spongings, together with those remaining on the excised site after homogenizing of tissue by stomaching. The proportion of bacteria recovered by sequential sponging varied between 11.1 and 97.4% and, with one exception, larger proportions were recovered from the first sponge. The present study demonstrates that sponge sampling, while convenient, is a highly variable means of removing bacteria for enumeration.

History

Publication title

Food Protection Trends:

Volume

30

Issue

6

Pagination

336-339

ISSN

1541-9576

Department/School

Tasmanian Institute of Agriculture (TIA)

Publisher

International Association for Food Protection

Place of publication

United States

Rights statement

Copyright 2010, International Association for Food Protection

Repository Status

  • Restricted

Socio-economic Objectives

Processed meat products

Usage metrics

    University Of Tasmania

    Exports

    RefWorks
    BibTeX
    Ref. manager
    Endnote
    DataCite
    NLM
    DC