title: Different types of stainless steel used in equipment in meat plants do not affect the initial microbial transfer, including pathogens, from pork skin.
abstract: This study describes and measures the impact of different compositions and finishes of stainless steel used in equipment in the meat industry on the transfer of natural flora and selected pathogens from artificially contaminated pork skin. It is known that the adhesion to surfaces of Listeria monocytogenes and Salmonella, 2 pathogens frequently found in contaminated pork meat, depends on the nature and roughness of the surface. Our results show no statistically significant differences in microbial transfer regardless of the types of stainless steel considered, with the highest measured transfer difference being 0.18 log colony-forming units (CFUs)/800 cm(2). Moreover, no differences in total microbial community were observed after transfer on the 5 types of stainless steel using single-strand conformation polymorphism (SSCP). It was concluded that the different characteristics of the stainless steel tested did not affect the initial bacterial transfer in this study.
authors.affiliation: Faculty of Veterinary Medicine, Department of Pathology and Microbiology, University of Montreal, St. Hyacinthe, Quebec J2S 7C6 (Larivière-Gauthier, Quessy, Letellier, Fravalo); Olymel Sec, Boucherville, Quebec J4B 5Y1 (Fournaise).
authors.forename: Guillaume
authors.initials: G
authors.lastname: Larivière-Gauthier
authors.affiliation: Faculty of Veterinary Medicine, Department of Pathology and Microbiology, University of Montreal, St. Hyacinthe, Quebec J2S 7C6 (Larivière-Gauthier, Quessy, Letellier, Fravalo); Olymel Sec, Boucherville, Quebec J4B 5Y1 (Fournaise).
authors.forename: Sylvain
authors.initials: S
authors.lastname: Quessy
authors.affiliation: Faculty of Veterinary Medicine, Department of Pathology and Microbiology, University of Montreal, St. Hyacinthe, Quebec J2S 7C6 (Larivière-Gauthier, Quessy, Letellier, Fravalo); Olymel Sec, Boucherville, Quebec J4B 5Y1 (Fournaise).
authors.forename: Sylvain
authors.initials: S
authors.lastname: Fournaise
authors.affiliation: Faculty of Veterinary Medicine, Department of Pathology and Microbiology, University of Montreal, St. Hyacinthe, Quebec J2S 7C6 (Larivière-Gauthier, Quessy, Letellier, Fravalo); Olymel Sec, Boucherville, Quebec J4B 5Y1 (Fournaise).
authors.forename: Ann
authors.initials: A
authors.lastname: Letellier
authors.affiliation: Faculty of Veterinary Medicine, Department of Pathology and Microbiology, University of Montreal, St. Hyacinthe, Quebec J2S 7C6 (Larivière-Gauthier, Quessy, Letellier, Fravalo); Olymel Sec, Boucherville, Quebec J4B 5Y1 (Fournaise).
authors.forename: Philippe
authors.initials: P
authors.lastname: Fravalo
mesh_terms: D000003:Abattoirs; D000818:Animals; D001422:Bacterial Adhesion; D008089:Listeria monocytogenes / Q000502:physiology*; D012475:Salmonella / Q000502:physiology*; D012867:Skin / Q000382:microbiology*; D013193:Stainless Steel / Q000145:classification*; D013499:Surface Properties; D013552:Swine / Q000382:microbiology*
chemical_list: D013193:Stainless Steel