Enhanced bio-mapping of beef/dairy cattle production from lairage to products to assess contributing factors and the effect of interventions on Salmonella contamination and quality.

The first chapter of this document provides a comprehensive literature review covering the topics explored in Chapters 2 and 3. Two separate studies were conducted at different times. The first study, detailed in Chapter 2, investigated the effectiveness of Citrilow™ (a blend of citric and hydrochloric acids) compared to lactic acid in reducing microbial contamination and preserving the color and sensory attributes of ground beef. The results indicated that both lactic acid and Citrilow™ could be effectively implemented in beef facilities, having a positive impact on beef processing by enhancing food safety and quality. The second study, detailed in Chapter 3, involved a bio-mapping profiling of an integrated operation of mixed beef and dairy cattle breeds. The goal was to identify factors contributing to contamination and to support food safety management systems. Samples were collected from various processing stages, including the lairage area, primary processing stage (from post-bleeding to post-chilling carcasses), lymph nodes, secondary processing stage (fabrication), and the environmental surfaces. The microbiological analysis included indicator microorganisms' enumeration and Salmonella enumeration and prevalence throughout the facility. This profiling provided valuable insights into microbial contamination across different stages of beef processing, highlighting the importance of targeted interventions to enhance food safety and support more informed decision-making processes.