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Enumeration of Total Airborne Bacteria, Yeast and Mold

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Enumeration of Total Airborne Bacteria, Yeast and Mold ENUMERATION OF TOTAL AIRBORNE BACTERIA, YEAST AND MOLD CONTAMINANTS AND IDENTIFICATION OF Escherichia coli O157:H7, Listeria Spp., Salmonella Spp., AND Staphylococcus Spp. IN A BEEF AND PORK SLAUGHTER FACILITY By GABRIEL HUMBERTO COSENZA SUTTON A DISSERTATION PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY UNIVERSITY OF FLORIDA 2004 ACKNOWLEDGMENTS The author is sincerely grateful to Dr. S. K. Williams, associate professor and supervisory committee chairperson, for her superb guidance and supervision in conducting this study and manuscript preparation. He also extends his gratitude to the other committee members, Dr. Dwain Johnson, Dr. Ronald H. Schmidt, Dr. David P. Chynoweth and Dr. Murat O. Balaban, for their collaboration and useful recommendations during this study. Special thanks are extended to the Institute of Food and Agricultural Sciences of the University of Florida for sponsoring the author throughout the program. Great appreciation and love are expressed to Adrienne and Humberto Cosenza, the author’s parents, and to his girlfriend Candice L. Lloyd for their support throughout the graduate program. The author wishes to thank Larry Eubanks, Byron Davis, Tommy Estevez, Doris Sartain, Frank Robbins, Noufoh Djeri and fellow graduate students for their friendly support and assistance. Overall the author would like to thank God for His inspiration, love and caring. ii TABLE OF CONTENTS page ACKNOWLEDGMENTS .................................................................................................. ii TABLE OF CONTENTS................................................................................................... iii LIST OF TABLES............................................................................................................. vi ABSTRACT..................................................................................................................... viii CHAPTER 1 INTRODUCTION ........................................................................................................1 2 LITERATURE REVIEW.............................................................................................5 Bioaerosols ...................................................................................................................5 Bioaerosol Sampling Methods......................................................................................7 Sedimentation........................................................................................................8 Impaction...............................................................................................................9 Impingement........................................................................................................10 Filtration ..............................................................................................................11 Centrifugation......................................................................................................12 Electrostatic Precipitation....................................................................................12 Thermal Precipitation ..........................................................................................13 Beef and Pork Slaughter Process................................................................................13 Stunning or Immobilization.................................................................................14 Bleeding...............................................................................................................14 Scalding/Dehairing..............................................................................................14 Evisceration .........................................................................................................15 Splitting and Chilling ..........................................................................................15 Bioaerosols in the Meat Industry................................................................................16 Bioaerosols in the Dairy Industry...............................................................................20 Microbiological Analysis of Bioaerosols ...................................................................23 Environmental and Beef and Pork Associated Bacteria.............................................27 Gram Negative Bacteria .............................................................................................29 Enterobacteriaceae.....................................................................................................29 Escherichia coli...................................................................................................30 Salmonella spp.....................................................................................................34 Shigella spp. ........................................................................................................37 iii Klebsiella spp. .....................................................................................................38 Serratia spp. ........................................................................................................38 Enterobacter spp. ................................................................................................39 Citrobacter spp....................................................................................................39 Pantoea spp. ........................................................................................................40 Morganella spp....................................................................................................40 Kluyvera spp........................................................................................................41 Cedecea spp.........................................................................................................41 Leclercia spp. ......................................................................................................41 Non Enterobacteriaceae.............................................................................................42 Acinetobacter spp. ...............................................................................................42 Moraxella spp......................................................................................................42 Chryseomonas spp...............................................................................................42 Flavimonas spp....................................................................................................43 Pseudomonas spp. ...............................................................................................43 Stenotrophomonas spp.........................................................................................43 Chryseobacterium indologenes ...........................................................................44 Gram Positive Bacteria...............................................................................................44 Listeria spp. .........................................................................................................44 Staphylococcus spp..............................................................................................48 Bacillus spp. ........................................................................................................51 Brevibacterium spp..............................................................................................52 Cellulomonas spp. ...............................................................................................52 Brochothrix spp. ..................................................................................................52 Microbacterium spp.............................................................................................53 Micrococcus spp..................................................................................................53 3 MATERIALS AND METHODS ...............................................................................55 Air Sampling System..................................................................................................55 Air Sample and Carcass Swab Collection ..................................................................57 Preliminary Studies .............................................................................................57 Carcass Sample Collection..................................................................................58 Air and Carcass Microbiological Sample Analysis....................................................59 Bacterial Identification of Air and Carcass Samples..................................................62 Microbiological Identification....................................................................................63 Statistical Analyses.....................................................................................................68 4 RESULTS AND DISCUSSION.................................................................................69 Preliminary Work: Air Sampling Time Determination..............................................69 Microbiology of Bioaerosols Collected During Pork Slaughters...............................70 Total Airborne Bacteria.......................................................................................70 Total Airborne Yeast and Mold...........................................................................72
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