Download the full-sized PDF of PCR-DGGE analysis of microbial communities associated with Campylobacter spp. on equipment surfaces at  two pig processing facilitiesDownload the full-sized PDF



Permanent link (DOI):


Export to: EndNote  |  Zotero  |  Mendeley


This file is in the following communities:

Graduate Studies and Research, Faculty of


This file is in the following collections:

Theses and Dissertations

PCR-DGGE analysis of microbial communities associated with Campylobacter spp. on equipment surfaces at two pig processing facilities Open Access


Other title
Bacterial growth -- Analysis
Slaughtering and slaughter-houses -- Sanitation
Type of item
Degree grantor
University of Alberta
Author or creator
Tan, Boon-Fei
Supervisor and department
McMullen, Lynn (Department of Agricultural, Food and Nutritional Science)
Nattress, Frances (Agriculture and Agri-Food Canada Lacombe Research Centre)
Examining committee member and department
Keelan, Monika (Department of Laboratory Medicine & Pathology)
Guan, Leluo (Department of Agricultural, Food and Nutritional Science)
Gänzle, Michael (Department of Agricultural, Food and Nutritional Science)
Department of Agricultural, Food, and Nutritional Science

Date accepted
Graduation date
Master of Science
Degree level
The objectives of this research were to use molecular methods to investigate the diversity of the bacterial population in two meat processing facilities. Analysis of PCR-DGGE profiles revealed that neither the type of surface material (stainless steel or silicon) nor the composition of the microbial community impacted the presence of Campylobacter spp. However, it appeared that there may be common microbial species present in all samples where Campylobacter spp. were isolated. No biological niche could be identified for Campylobacter spp. in pork processing facilities. The PCR-DGGE analysis of the microbial communities obtained with culture methods showed diverse microbial populations at each sampling site with some common microbial species present consistently at all locations from the kill floor to the cutting room. Certain sampling sites involved in the processing of the same area of carcasses appeared to have very limited diversity in the microflora although in general the microbial composition on all sampling sites was not affected by the size or the types of meat contact surfaces.
Permission is hereby granted to the University of Alberta Libraries to reproduce single copies of this thesis and to lend or sell such copies for private, scholarly or scientific research purposes only. Where the thesis is converted to, or otherwise made available in digital form, the University of Alberta will advise potential users of the thesis of these terms. The author reserves all other publication and other rights in association with the copyright in the thesis and, except as herein before provided, neither the thesis nor any substantial portion thereof may be printed or otherwise reproduced in any material form whatsoever without the author's prior written permission.
Citation for previous publication

File Details

Date Uploaded
Date Modified
Audit Status
Audits have not yet been run on this file.
File format: pdf (Portable Document Format)
Mime type: application/pdf
File size: 2326269
Last modified: 2015:10:12 14:12:52-06:00
Filename: BoonFei_Tan_Fall2009.pdf
Original checksum: 8755915a42f3c02f68219992e4550c97
Well formed: false
Valid: false
Status message: Invalid page tree node offset=1933458
Status message: Unexpected error in findFonts java.lang.ClassCastException: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject cannot be cast to edu.harvard.hul.ois.jhove.module.pdf.PdfDictionary offset=2732
Status message: Invalid outline dictionary item offset=2273391
Page count: 75
Activity of users you follow
User Activity Date