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In this study, the transfer rate of wild type Listeria monocytogenes (LM) was investigated to estab- lish the standard of safety management during pork meat processing for meat to meat and meat to food contact sur- faces contamination at 5 and 10 o C. The transfer rate of LM from meat to meat during the processing increased from 0.02% after 30 min to 0.42% after 120 min at 5 o C, while for conveyor belt and stainless steel, it decreased from 0.015% and 0.013% after 30 min to 0.002% and 0.0003% after 120 min at 5 o C, respectively (p < 0.05). When temper- ature increased to 10 o C, the transfer rates of LM from meat to meat, conveyor belt and stainless steel were the highest at 60 min exposure, and all decreased after 120 min. In reverse, the transfer rate from food contact surface to pork meat was significantly higher than that from pork meat to food contact surface (p < 0.01). Also, the transfer rate to con- veyor belt was significantly higher than stainless steel (p < 0.05) and it was highest at 30 min exposure time in both 5 and 10 o C. This study indicates that the transfer and adherence rates of LM are influenced by the contact time and tem- perature. Consequently, these results were utilized to develop a predictive model with a high level of confidence which can lead to prevent cross-contamination during pork meat processing.

Analysis of Transfer Rate on Listeria monocytogenes Contaminated Pork Meat During Processing