Comparison of methods to determine the microbiological contamination of surfaces of beef carcasses by hydrophobic grid membrane filters, standard pour plates or flow cytometry

Jericho, K W; Kozub, G. C.; Loewen, K.G.; Ho, Jou-Hsuan

doi:10.1006/fmic.1996.0036

Cited by 12 publications

(7 citation statements)

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“…Hide surfaces have been recognized as significant sources of micro‐organisms, with counts as high as 9·0 log 10 CFU cm −2 being reported (Jericho et al. 1996b).…”

Section: Discussionmentioning

confidence: 99%

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Effect of ante- and postmortem hide clipping on the microbiological quality and safety and ultimate pH value of beef carcasses in an EC-approved abattoir

McCleery¹,

McIvor

et al. 2008

J Appl Microbiol

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Aims: Effect of ante‐ and postmortem hide clipping on the microbiological quality of beef carcasses. Methods and Results: Bovine carcasses (362) were tested for indicator micro‐organisms and the presence of pathogens. Prior to slaughter, hide cleanliness of each animal was categorized on a scale of 1–5 (clean to dirty). Lowest mean aerobic colony counts (ACC) (log10 3·0 CFU cm−2) came from carcasses where clipping had been performed in lairage, antemortem. ACC from animals clipped online (log10 3·2 CFU cm−2) were significantly higher (P < 0·05) than those clipped in lairage, but comparable to those carcasses from Category 1 and 2 animals. There were no significant differences in the detection of pathogens from any of the carcass groups. Ultimate pH values for carcasses from Category 3 and 4 animals showed clipping animals in lairage, as opposed to online, resulted in a small, but significant increase (P < 0·05) in pH value (mean pH 5·66 and 5·59, respectively). Conclusions: Hide clipping does not adversely affect microbiological quality of carcasses, although higher ultimate pH values indicate increases in antemortem stress. Significance and Impact of the Study: Hide clipping carcasses both ante‐ and postmortem appears to be an effective intervention to minimize transfer of hide microflora to carcasses during slaughtering operations. Online clipping offers advantages for animal welfare and improves safety for operatives.

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“…Hide surfaces have been recognized as significant sources of micro‐organisms, with counts as high as 9·0 log 10 CFU cm −2 being reported (Jericho et al. 1996b).…”

Section: Discussionmentioning

confidence: 99%

“…Hide surfaces have been recognized as significant sources of micro-organisms, with counts as high as 9AE0 log 10 CFU cm )2 being reported (Jericho et al 1996b). With such high numbers of micro-organisms present it is highly likely that a proportion of this microflora will be transferred to carcass surfaces during dressing operations.…”

Section: Discussionmentioning

confidence: 99%

Effect of ante- and postmortem hide clipping on the microbiological quality and safety and ultimate pH value of beef carcasses in an EC-approved abattoir

McCleery¹,

McIvor

et al. 2008

J Appl Microbiol

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“…2000). Hides have been reported as significant sources of soil and faecal material, with counts as high as 9·0 log 10 CFU cm −2 observed (Jericho et al. 1996).…”

Section: Discussionmentioning

confidence: 99%

Studies of steam decontamination of beef inoculated with Escherichia coli O157:H7 and its effect on subsequent storage

Sheridan

Harrington

2005

J Appl Microbiol

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Aim: This study was carried out to determine the survival of Escherichia coli O157:H7 and subsequent shelf life of beef subjected to subatmospheric steam at differing temperatures. Methods and Results: A specifically built, laboratory scale decontamination apparatus was used in decontamination trials to examine the effect of condensing steam at differing subatmospheric pressures on the survival of E. coli O157:H7 on meat. Beef slices were inoculated with a nontoxigenic E. coli O157:H7 strain and subjected to condensing steam at temperatures of 55, 65 and 75°C. Following treatment, the decontaminated meat was packaged and stored in air or under vacuum at temperatures of 10 or 0°C for up to 42 days. Microbiological analysis of the decontaminated and a control product (not subjected to any heat treatment) was carried out at regular intervals over the storage time of the product. Overall, significant reductions (ca 1AE5 log 10 CFU cm )2 ) in pathogen numbers were observed at a steam treatment temperature of 75°C, however, postprocess storage conditions were important in ensuring no re-growth of the pathogen and this was best achieved by storage under vacuum at 0°C. Conclusions: Steam had a significant impact in reducing E. coli O157:H7 populations, but storage conditions posttreatment were important for ensuring inhibition of the pathogen. Significance and Impact of the Study: This study indicated that subatmospheric steam could have significant application in the decontamination of meat primals postfabrication, immediately prior to packaging thus ensuring a safer product for consumers.

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“…The microbiological conditions of meat derived from livestock depend upon the types of microorganisms carried on the hide, gastrointestinal tract or systemic organs, the circumstances in which the animal is slaughtered and abattoir hygiene whereas the microflora that develops after dressing is influenced by the storage conditions and its intrinsic biochemical qualities (Bacon et al, 2000;Gill, 2007;Jericho, Kozub, Loewen, & Ho, 1996;McCleery, Stirling, Mclvor, & Patterson, 2008;Newton et al, 1978;Small, Reid, & Buncic, 2003). In general, hide surfaces are significant sources of microorganisms with total microbial counts for cattle hides ranging from 3.53 to 12.50 log 10 cfu/cm 2 , E. coli levels from 2.08 to 7.50 log 10 cfu/cm 2 , and 5.38 log 10 cfu/cm 2 on sheep fleece (Cox et al, 1988;Gabis & Faust, 1988;McCleery et al, 2008).…”

Section: Discussionmentioning

confidence: 99%

Microbiological quality and potential public health risks of export meat from springbok (Antidorcas marsupialis) in Namibia

Magwedere

Shilangale²,

Mbulu³

et al. 2013

Meat Science

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Comparison of methods to determine the microbiological contamination of surfaces of beef carcasses by hydrophobic grid membrane filters, standard pour plates or flow cytometry

Cited by 12 publications

References 0 publications

Effect of ante- and postmortem hide clipping on the microbiological quality and safety and ultimate pH value of beef carcasses in an EC-approved abattoir

Effect of ante- and postmortem hide clipping on the microbiological quality and safety and ultimate pH value of beef carcasses in an EC-approved abattoir

Studies of steam decontamination of beef inoculated with Escherichia coli O157:H7 and its effect on subsequent storage

Microbiological quality and potential public health risks of export meat from springbok (Antidorcas marsupialis) in Namibia

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