Transfer of beef bacterial communities onto food-contact surfaces.

Introduction: Food spoilage and pathogenic bacteria on food-contact surfaces, especially biofilm-forming strains, can transfer to meats during processing. The objectives of this study were to survey the bacterial communities of beef cuts that transfer onto two commonly used food-contact surfaces, stainless steel (SS) and high-density polyethylene (HDPE) and identify potentially biofilm-forming strains.

Methods: Top round, flank, chuck, and ground beef were purchased from 3 retail stores.

Survival of Typhimurium on soybean sprouts following treatments with gaseous chlorine dioxide and biocontrol bacteria.

Control of on sprouts is crucial for food and consumer safety. In this study, natural microflora on soybean seed was assessed and effects of gaseous chlorine dioxide (ClO) and biocontrol on the survival of on soybean sprouts were evaluated. Sprouts were dip-inoculated with prior to the application of the biocontrol ( and ).