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PCR-DGGE analysis of microbial communities associated with Campylobacter spp. on equipment surfaces at two pig processing facilities
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- Author / Creator
- Tan, Boon-Fei
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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.
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- Subjects / Keywords
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- Graduation date
- Fall 2009
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- Type of Item
- Thesis
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- Degree
- Master of Science
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- License
- This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.