Test
Microbial testing in National Beef® processing plants is state-of-the-art and comprehensive. Our thorough sampling includes refrigeration units, floor drains, line machinery and personnel clothing. We test by air, sponges and swabs, including daily pre-op swabs on equipment. We test hundreds of carcass, primal, trim, ground beef, equipment and tools each week for aerobic plate counts, generic E. coli and coliform bacteria. We routinely test product shelf life, and we verify our in-house results through an independent, third-party laboratory.

Track
Implementing thorough testing procedures within each zone allows us to track our success more effectively. Our in-house food safety center uses sophisticated systems to diagram, illustrate and map any microbial spikes down to the zone and exact time they occur. The nature of our tracking methods allows us to micro-profile areas precisely so we can immediately pinpoint specific problems and correct them before they affect safety in the rest of the plant.

Treat
Finally, we perform treatments, including evaluating our sanitizing measures, changing the way we handle employee uniforms, and analyzing and improving the physical layout of our facilities. As an example, we recently expanded the walls on the hide-in/hide-out area of Zone 4 and added Air Vestibules throughout all zones to minimize airborne micros. The future holds even more enhancements, but so far, our current treatment measures have proven effective in reducing microbial counts to very low levels, a testament to the success of our commitment to leading the way in food safety and quality beef.