Bacterial sampling techniques on beef, pork, and lamb adipose tissue

Two methods were used to evaluate bacterial recovery from beef, pork, and lamb adipose tissue. Higher counts were obtained with a tissue removal and fluid agitation technique (shaking) than with surface swabbing, but only when bacterial levels were low. Bacterial recovery by both methods was unaffected by specie origin of adipose tissue and differences in surface texture, sample storage time (12 versus 6 days), and duration fluid agitation (5 versus 10 min).