title: Enumeration of Escherichia coli in swab samples from pre- and post-chilled pork and lamb carcasses using 3M™ Petrifilm™ Select E. coli and Simplate® Coliforms/E. coli.
abstract: The aim of the study was to compare two analytical methods; 3M Petrifilm™ Select E. coli and SimPlate® Coliforms &E. coli, for detection and enumeration of E. coli using swab samples from naturally contaminated pork and lamb carcasses that were collected before and after chilling. Blast chilling was used for pork carcasses. Swab samples (n=180) were collected from 60 warm and 60 chilled pork carcasses, and 30 warm and 30 chilled lamb carcasses, and analysed in parallel. The concordance correlation coefficient between Petrifilm and SimPlate was 0.89 for pork and 0.81 for lamb carcasses. However, the correlation was higher for warm carcasses (0.90) than chilled carcasses (0.72). For chilled lamb carcasses, the correlation was only 0.50, and SimPlate gave slightly higher results than Petrifilm (P=0.09). Slower chilling gave slightly lesser agreement between methods than for blast chilling, however, both Petrifilm and SimPlate methodologies are suitable and recommended for use in small laboratories in abattoirs.
authors.affiliation: Animalia Norwegian Meat and Poultry Research Centre, P. O. Box 396 Økern, 0513 Oslo, Norway. Electronic address: sigrun.hauge@animalia.no.
authors.forename: Sigrun J
authors.initials: SJ
authors.lastname: Hauge
authors.affiliation: Department of Food Safety and Infection Biology, Norwegian University of Life Sciences, P.O. Box 8146 Dep, 0033 Oslo, Norway.
authors.forename: Øyvin
authors.initials: Ø
authors.lastname: Østensvik
authors.affiliation: Department of Food Safety and Infection Biology, Norwegian University of Life Sciences, P.O. Box 8146 Dep, 0033 Oslo, Norway.
authors.forename: Marte
authors.initials: M
authors.lastname: Monshaugen
authors.affiliation: Animalia Norwegian Meat and Poultry Research Centre, P. O. Box 396 Økern, 0513 Oslo, Norway.
authors.forename: Ole-Johan
authors.initials: OJ
authors.lastname: Røtterud
authors.affiliation: Department of Food Safety and Infection Biology, Norwegian University of Life Sciences, P.O. Box 8146 Dep, 0033 Oslo, Norway.
authors.forename: Truls
authors.initials: T
authors.lastname: Nesbakken
authors.affiliation: Animalia Norwegian Meat and Poultry Research Centre, P. O. Box 396 Økern, 0513 Oslo, Norway.
authors.forename: Ole
authors.initials: O
authors.lastname: Alvseike
mesh_terms: D000003:Abattoirs; D000818:Animals; D015169:Colony Count, Microbial; D004926:Escherichia coli / Q000302:isolation & purification*; D005506:Food Contamination / Q000032:analysis; D005516:Food Microbiology / Q000379:methods*; D000069466:Red Meat / Q000382:microbiology*; D012756:Sheep; D013552:Swine; D013696:Temperature
keywords: Carcass contamination; Chilling; E. coli; Enzymatic method; Petrifilm; SimPlate