Prevalence and Seasonal Variations of Salmonella, STEC, and L. monocytogenes in the Air and Surface at a Meat Processing Plant

MEIYI ZHANG, Maria King, Texas A&M University

     Abstract Number: 442
     Working Group: Bioaerosols

Abstract
Foodborne diseases can have far-reaching impacts on economies, exerting significant financial burdens on the healthcare systems and the food industry. Meat processing plants handle large volumes of raw meat, making them susceptible to bacterial contamination during various stages of production. In beef processing plants, the majority of harmful bacteria are introduced by the beef carcasses, which may become aerosolized and entrained in the air to travel long distances, increasing the risks of contamination of meat products. In this study, air and surface samples were collected from various locations in a meat processing plant during different seasons – winter, spring, and summer – and analyzed using quantitative Polymerase Chain Reaction (qPCR) for the counts of total bacteria, Salmonella, Shiga toxin producing Escherichia coli (STEC), and Listeria monocytogenes (L. monocytogenes) due to their high prevalence in meat products and severe health consequences. The presence of the SARS-CoV-2 virus in the samples was also studied as some workers reported COVID-19 incidences during the time of collection. Metagenomics analysis was performed on selected environmental samples to study the genetic composition of the microbial communities. Critical locations and area in the meat processing plant were identified based on the concentrations of the bacteria in the samples and compared for seasonal variations.