Ropy slime-producing lactic acid bacteria contamination at meat processing plants

Int J Food Microbiol. 1992 Sep;17(1):27-35. doi: 10.1016/0168-1605(92)90016-v.


At three Finnish meat processing plants the processing rooms, meat trimmings and carcasses were examined for the presence of ropy slime-producing lactic acid bacteria. Bacterial isolates similar to ropy slime-producing lactobacilli strains able to produce ropy slime on meat products, were recovered from the processing rooms and meat trimmings, indicating that these rooms and raw materials are a source of contamination for ropy bacteria. The ability to produce ropy slime would appear to be a common characteristic of lactobacilli, since altogether 10 different ropy lactobacilli groups were isolated in this study.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Air Microbiology
  • Animals
  • Cattle
  • Food Microbiology*
  • Food-Processing Industry / standards*
  • Lactobacillaceae / growth & development*
  • Lactobacillaceae / isolation & purification
  • Meat / microbiology*
  • Swine