Longitudinal study of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes in a small and very small fresh meat processing plant environment
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Small and very small fresh meat processing facilities have scarce resources to monitor foodborne pathogen contamination patterns and transmission dynamics in their premises. Environmental control of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes, is important to prevent cross-contamination of meat products by pathogens that may persist in a facility. Although Listeria spp. are non-pathogenic, a high prevalence in a meat processing environment indicates failures in the cleaning and sanitation procedures. The purpose of this study was to conduct a six month longitudinal ...