Plant-Level Microbiological Food Quality and Operational Food Protection Indicators in a Taiwanese Chilled Meat Processing Plant: A 24-Month Retrospective Study

Plant-level longitudinal evidence on microbiological food quality and food protection performance in chilled meat processing small and medium-sized enterprises (SMEs) remains limited. This retrospective observational study analyzed archived monthly records collected in 2019 and 2020 from one de-identified Taiwanese chilled meat processing facility belonging to a multisite company. Hot pot pork slices were selected as the index product because this item was among the facility's highest-volume and highest-sales products and had complete product, process, hazard-control, microbiological, and operational records. Total plate count (TPC), coliforms, and generic Escherichia coli were evaluated together with operational food protection indicators, including defect rate and shipment-adjusted return outcomes. In the second study year, mean monthly TPC, coliforms, and E. coli values decreased by 13.2, 60.9, and 53.6%, respectively, while shipment volume increased by 15.5%. Defect rate and return-related indicators also declined. Concurrent plant changes included intensified monitoring and verification, broader product-sampling coverage, supplier substitution, split-shift operation, and strengthened hygiene management. These findings support the use of routine plant records for retrospective evaluation of microbiological food quality and operational food protection performance in chilled meat processing SMEs.