WP 13 and 25 PILLAR 2: Control and intervention strategies along the fork-to-farm chain to ensure beef safety Laboratory of Microbiology & Biotechnology of Foods Agricultural University of Athens

Laboratory of Microbiology & Biotechnology of Foods Agricultural University of Athens PILLAR 1 and 2, WP13-wp25 Experimental procedure Beef fillets (100 g) Three pathogen bacteria o Listeria monocytogenes (mixture of 6 strains) o Salmonella ser. Typhimurium (mixture of 3 strains) o Escherichia coli 0157:H7 (mixture of 3 strains) Three levels of inoculation o High level (10 7 CFU/g) o Medium level (10 5 CFU/g) o Low level (10 3 CFU/g) Meat mincing machine Two replications (from different beef batches) with three samples each

Laboratory of Microbiology & Biotechnology of Foods Agricultural University of Athens PILLAR 1 and 2, WP13-wp25 Experimental procedure 1st Beef fillet-Inoculated 7th Beef fillet-Non inoculated 6th Beef fillet - Non inoculated 5th Beef fillet - Non inoculated 4th Beef fillet - Non inoculated 3rd Beef fillet - Non inoculated 2nd Beef fillet - Non inoculated Meat mincing machine 1st – 7th sample - Contaminated

Laboratory of Microbiology & Biotechnology of Foods Agricultural University of Athens PILLAR 1 and 2, WP13-wp25 Conclusions till now… All the non-inoculated samples were contaminated from meat mincing machine, for L. monocytogenes at all inoculum levels A 2-log decrease was observed from 1 st inoculated sample till 7 th non-inoculated for the pathogen tested In general, L. monocytogenes, Salm. ser. Typhimurium and E. coli may contaminate sequential meat samples through meat mincing machine and consist a high risk in processing industry

Laboratory of Microbiology & Biotechnology of Foods Agricultural University of Athens PILLAR 1 and 2, WP13-wp25 Conclusions till now… L. monocytogenes contamination from meat mincing machine to 7 sequential beef samples for three initial inoculum levels

Laboratory of Microbiology & Biotechnology of Foods Agricultural University of Athens PILLAR 1 and 2, WP13-wp25 Future work (…to be done the next 1-2 months) To finish with all the other pathogen bacteria To replicate the experiment with different meat batch

Laboratory of Microbiology & Biotechnology of Foods Agricultural University of Athens PILLAR 1 and 2, WP13-wp25 Future work (…to be done the next 5-6 months) Control of biofilm contamination at non-inoculated beef fillets (using microbiological and molecular techniques) Three pathogen bacteria o Listeria monocytogenes (mixture of 6 strains) o Salmonella ser. Typhimurium (mixture of 3 strains) o Escherichia coli 0157:H7 (mixture of 3 strains) Biofilm formation of these pathogens Biofilm contamination of non-inoculated beef fillets

Laboratory of Microbiology & Biotechnology of Foods Agricultural University of Athens PILLAR 1 and 2, WP13-wp25 Thank you