A meat control system achieving significant reduction of visible faecal and ingesta contamination of cattle, lamb and swine carcasses at Swedish slaughterhouses

Lindblad, M.; Berking, Christian

doi:10.1016/j.foodcont.2012.07.040

Cited by 11 publications

(6 citation statements)

References 6 publications

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“…In fact, the half-carcass after skinning is hung up by the hind legs and beef exudates, along with water used to wash the carcass, flow from the back to the anterior part, moving the contamination in this direction [14], [42], [43]. Lindbald and Berking [44] have recently shown that all the three beef cuts analyzed in this study are characterized by a high level of contamination in cattle carcasses; however, the data provided are only based on total viable and Enterobacteriaceae counts and the level of complexity of the microbial diversity of the samples is not taken into account.…”

Section: Discussionmentioning

confidence: 99%

Exploring the Sources of Bacterial Spoilers in Beefsteaks by Culture-Independent High-Throughput Sequencing

et al. 2013

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Microbial growth on meat to unacceptable levels contributes significantly to change meat structure, color and flavor and to cause meat spoilage. The types of microorganisms initially present in meat depend on several factors and multiple sources of contamination can be identified. The aims of this study were to evaluate the microbial diversity in beefsteaks before and after aerobic storage at 4°C and to investigate the sources of microbial contamination by examining the microbiota of carcasses wherefrom the steaks originated and of the processing environment where the beef was handled. Carcass, environmental (processing plant) and meat samples were analyzed by culture-independent high-throughput sequencing of 16S rRNA gene amplicons. The microbiota of carcass swabs was very complex, including more than 600 operational taxonomic units (OTUs) belonging to 15 different phyla. A significant association was found between beef microbiota and specific beef cuts (P<0.01) indicating that different cuts of the same carcass can influence the microbial contamination of beef. Despite the initially high complexity of the carcass microbiota, the steaks after aerobic storage at 4°C showed a dramatic decrease in microbial complexity. Pseudomonas sp. and Brochothrix thermosphacta were the main contaminants, and Acinetobacter, Psychrobacter and Enterobacteriaceae were also found. Comparing the relative abundance of OTUs in the different samples it was shown that abundant OTUs in beefsteaks after storage occurred in the corresponding carcass. However, the abundance of these same OTUs clearly increased in environmental samples taken in the processing plant suggesting that spoilage-associated microbial species originate from carcasses, they are carried to the processing environment where the meat is handled and there they become a resident microbiota. Such microbiota is then further spread on meat when it is handled and it represents the starting microbial association wherefrom the most efficiently growing microbial species take over during storage and can cause spoilage.

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Section: Discussionmentioning

confidence: 99%

Exploring the Sources of Bacterial Spoilers in Beefsteaks by Culture-Independent High-Throughput Sequencing

et al. 2013

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“…The food businness operators (FBOs) have the primary responsibility of ensuring food safety. At slaughterhouse, the implementation of good hygiene practice and procedures based on hazard analysis and critical control point (HACCP) principles are essential to prevent microbial carcass contamination in order to ensure health protection and meat safety (Lindblad and Berking, 2013 ). Microbiological data are necessary for the implementation and mainteinance of HACCP-based systems (Zweifel et al , 2005 ).…”

Section: Introductionmentioning

confidence: 99%

Salmonella prevalence and microbiological contamination of pig carcasses and slaughterhouse environment

et al. 2014

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In seven EC swine abattoirs Salmonella prevalence (ISO 6579/2002) and serotypes of 25 piglets, 61 finishing pigs (lymph nodes, colon content, carcass and liver surface) and slaughterhouse environments (scalding water, surfaces in contact with meat and not in contact with meat) were investigated. Moreover, aerobic colony count [total viable count (TVC); ISO 4833] and Enterobacteriaceae (ISO 21528-2) of piglets and finishing pigs’ carcasses were evaluated, and the results compared with EU process hygiene criteria (Reg. EC 2073/2005). Salmonella was not isolated in any of the piglets samples. Prevalence differed between slaughterhouses (P<0.5), and Salmonella was isolated from 39 of 244 samples of finishing slaughtered pigs (15.9%) and from 4 of 45 environmental samples (8.9%). In pig samples, carcasses showed the highest prevalence (18%) followed by colon content (14.8%), lymph nodes (13%) and liver (1.6%). S. Anatum was the most prevalent serotype (71.8%), followed by S. Derby (33.3%), S. Bredeney (5%) and S. Holcomb (2.5%). Between environmental samples, S. Anatum (50%), S. Bredeney and S. Derby (25%) were identified. Total viable mean counts (log10 CFU/cm2) of carcass surfaces ranged from 4.6 and 5.7 for piglets, and from 4.6 and 5.9 for finishing pigs, while Enterobacteriaceae ranged between 1.1 and 5 for piglets and between 2.1 and 5.3 for finishing pigs. These results were not in compliance with EU performance criteria. Total aerobic viable counts and Enterobacteriaceae mean levels of environmental samples appeared critical, particularly referred to surfaces in contact with meat (splitting equipment) and indicated an inadequate application of good manufacturing and hygiene practices during slaughtering and sanitisation.

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“…Quando ocorre contaminação microbiana na carne fresca, são encontrados diferentes tipos de microrganismos, influenciado pelas condições de abate e dentro dos estabelecimentos comerciais, pelas fontes de contaminação, como mesas de corte, facas, equipamentos e material fecal (Gill et al, 1998;Lindblad & Berking, 2013;Nørrung & Buncic, 2008).…”

Section: Conservação Pelo Friounclassified

“…De acordo com Gong et al (2011);Lindblad & Berking (2013); Tao & Peng (2014), não só as baixas temperaturas são capazes de conservar as características, como cor e aroma, mas também as boas práticas de manipulação e fabricação. A exposição da carne a variadas condições ambiental (calor, acidez e agentes químicos) favorece a oxidação do ferro presentes nesses pigmentos, alterando a cor.…”

Section: Pubvetunclassified

Control de temperatura: importancia e influencia en la calidad de la carne bovina

Borges¹,

Souza²

2019

Pubvet

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Resumo. Objetivo: aspira se através desta pesquisa, avaliar condições de conservação e acondicionamento da carne bovina (patinho, músculo e paleta), refrigerada comercialmente, através da verificação de temperatura e a sua influência nas características organolépticas cor e aroma do alimento. É visado que, ao final deste, os resultados possam contribuir para nortear a apresentação de sugestões de melhorias para os problemas de conservação identificados. Métodos: As amostras de carne bovina foram colhidas aleatoriamente em estabelecimento comercial situado na Asa Norte, Brasília/DF. Para cada porção expostas na gôndola, foram aferidos a temperatura da superfície e centro da carne e verificado alterações de cor e odor do produto. Resultados: Demonstraram que o corte músculo, apresentou 60% das amostras fora dos padrões de temperatura (superfície e centro), mas não apresentou alteração de cor e aroma. O corte Paleta, 100% das amostras apresentaram valores acima do permitido pela lei, sem alteração de aroma, mas com 60% das amostras com alteração na cor do produto. A temperatura de superfície do Patinho todas as amostras estavam alteradas e a temperatura do centro da carne 40% estavam acima do padrão. A cor e aroma não apresentaram alteração. Conclusões: Conclui-se que, apesar da verificação de alterações na temperatura da superfície e centro da carne, podem não ocorrer alterações na cor e aroma perceptíveis ao consumidor. Contudo, mesmo com estas variáveis normais, temperaturas acima do permitido podem propiciar desenvolvimento bacteriano causando danos a saúde do consumidor.

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A meat control system achieving significant reduction of visible faecal and ingesta contamination of cattle, lamb and swine carcasses at Swedish slaughterhouses

Cited by 11 publications

References 6 publications

Exploring the Sources of Bacterial Spoilers in Beefsteaks by Culture-Independent High-Throughput Sequencing

Exploring the Sources of Bacterial Spoilers in Beefsteaks by Culture-Independent High-Throughput Sequencing

Salmonella prevalence and microbiological contamination of pig carcasses and slaughterhouse environment

Control de temperatura: importancia e influencia en la calidad de la carne bovina

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