Factors in the Spread of Salmonellas in Meatworks With Special Reference to Contamination of Knives

Peel, B.; Simmons, G. C.

doi:10.1111/j.1751-0813.1978.tb05515.x

Cited by 29 publications

(14 citation statements)

References 6 publications

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“…Firstly, cross contamination of salmonella due to incision is prevented [15,27]. Secondly, in the supply chain meat inspection system, where this serology is used to categorise herds, much more effort is done to control MA with increased biosecurity standards and follow-up at high risk farms [17].…”

Section: Resultsmentioning

confidence: 99%

Prevalence of Mycobacterium avium in Slaughter Pigs Based on Serological Monitoring Results and Bacteriological Validation

Hiller

Oorburg

Wisselink

et al. 2013

IJERPH

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Mycobacterium avium (MA) is a potential food safety hazard in pigs. Blood samples of slaughtered pigs in the Netherlands and Germany were tested for the presence of MA antibodies to estimate the serological prevalence in the tested population. In the Dutch and German population 1.0% and 1.7% samples were positive, and 0.5% and 17.4% of the herds were at risk for having a MA infection respectively. The validity of the applied MA-ELISA was evaluated under field conditions. The specificity of the MA-ELISA was high (>98.4%). The average herd sensitivity was 18%. In the affected herds on average 50% of the animals were tested bacteriological positive for MA. It can be concluded that serological screening for the presence of MA antibodies is capable of identifying pig populations that are at risk for a MA infection.

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Section: Resultsmentioning

confidence: 99%

Prevalence of Mycobacterium avium in Slaughter Pigs Based on Serological Monitoring Results and Bacteriological Validation

Hiller

Oorburg

Wisselink

et al. 2013

IJERPH

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“…Fifty-six per cent of the reported previously (Peel and Simmons 1978; equipment used before the hide was removed from Smeltzer et al 1979). Fifty-six per cent of the reported previously (Peel and Simmons 1978; equipment used before the hide was removed from Smeltzer et al 1979).…”

Section: Discussionmentioning

confidence: 99%

“…j o b functions (Table I ) were eszzntially those described by Peel and Simmons (1978) except that 'boning' and 'curting-up' were combined as one function in this study and an additional function of 'hideremoval' was included. The I ?…”

Section: Sreelsmentioning

confidence: 99%

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The Role of Equipment Having Accidental or Indirect Contact With the Carcase in the Spread of Salmonella in an Abattoir

1980

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Counts of salmonellae were performed by the most probable number technique on steels, aprons, scabbards and on structures within the abattoir with which carcases made accidental contact. Counts on steels ranged from 0-153 salmonellae per steel; aprons from 0-14 per 100 cm2; scabbards from 0-greater than 3667 per scabbard; and carcase bump points from 0-40 per 100 cm2. Contamination rates were highest for the equipment of workers whose job functions brought them in contact with the hide.

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“…Hand-held equipment is rarely immersed for more than a second or two (Peel and Simmons 1978). Large items of equipment may be sprayed with water for somewhat longer, but water cools rapidly as it travels from a spray head, while large volumes of water are needed to raise the surface temperature of a substantial mass of metal (Davey 1989). Consequently, equipment surfaces are in practice rarely, if ever, subjected to pasteurizing treatments.…”

Section: The Efftcacy Of Traditional Meat Inspectionmentioning

confidence: 99%

Current and emerging approaches to assuring the hygienic condition of red meats

Gill¹

1995

Can. J. Anim. Sci.

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Gill, C. O. 1995. Current and emerging approaches to assuring the hygienic condition of red meats. Can. J. Anim. Sci. 75: 1-13. Current meat inspection aCtivities exclude overtly diseased animals and carcasses from human consumption, and prevent grossly unhygienic meat production practices. However, they have signally failed to reduce the incidence of enteric pathogens on meat although the transmission of such organisms from asymptomatic animals is recognized as the major health risk associated with meat. The general hygienic condition of meat will be improved only if effective Hazard Analysis: Critical Control Point (HACCP) systems can be developed for meat production, preparation and distribution processes. The development of effective HACCP systems is impeded by the uncertain commitment of managements to product improvement, the lack of defined procedures for the objective identification of hazardous practices, and the persistence of the subjective assessment of the hygienic condition of product. Cette mise au point est entrav6e par l'engagement encore peu convaincu des gestionnaires envers I'am6lioration des produits, par I'absence de protocoles d6finis pour lidentification objective des pratiques dangereuses et par la persistance de la pratique de l'6valuation subjective de l'6tat hygi6nique des produits. L'6laboration de protocoles objectifs pour I'analyse des risques faciliterait l'6limination des autres obstacles ir la mise en place de systbmes ARMPC.

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Factors in the Spread of Salmonellas in Meatworks With Special Reference to Contamination of Knives

Cited by 29 publications

References 6 publications

Prevalence of Mycobacterium avium in Slaughter Pigs Based on Serological Monitoring Results and Bacteriological Validation

Prevalence of Mycobacterium avium in Slaughter Pigs Based on Serological Monitoring Results and Bacteriological Validation

The Role of Equipment Having Accidental or Indirect Contact With the Carcase in the Spread of Salmonella in an Abattoir

Current and emerging approaches to assuring the hygienic condition of red meats

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