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

The objectives of this research were to use molecular methods to investigate the diversity of the bacterial population in two meat processing plants. 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.