Hazard Analysis of Escherichia coli O157:H7 Contamination during Beef Slaughtering in Calvados, France

Guyon, R.; Dorey, F.; Malas, J.P.; Leclercq, Alexandre

doi:10.4315/0362-028x-64.9.1341

Cited by 10 publications

(7 citation statements)

References 25 publications

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“…(2001). On the other hand, the carcass ratio contaminated by E. coli O157:H7 was similar to the value found by Guyon et al. (2001) and much lower than the value determined by Gun et al.…”

Section: Resultssupporting

confidence: 83%

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THE PREVALENCE OF E. COLI O157/O157:H7, L. MONOCYTOGENES AND SALMONELLA SPP. ON BOVINE CARCASSES IN TURKEY

Akkaya¹,

Çetınkaya²,

Alişarli

et al. 2008

Journal of Muscle Foods

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Escherichia coli, O157, E. coli O157:H7, Listeria monocytogenes and Salmonella spp. are important foodborne pathogens, that some studies have demonstrated that cattle are a major reservoir of these pathogens. The main purpose of this study was to evaluate the prevalence of E. coli O157/O157:H7, L. monocytogenes and Salmonella spp. on slaughtered bovine carcasses. In this study, five abattoirs in Afyonkarahisar were visited between March and August in 2005 in the center of Afyonkarahisar Province, Turkey. A total of 250 bovine carcasses were sampled by surface swabbing the carcasses at four points. The presence of E. coli O157/O157:H7, L. monocytogenes and Salmonella spp. in the samples collected from 250 cattle was determined with the application of the immunomagnetic separation method. Overall, the prevalence of E. coli O157/O157:H7, L. monocytogenes and Salmonella spp. was 3.2, 0.8, 6.8 and 10%, respectively. Our results demonstrated that bovine carcasses can also be a source for E. coli O157/O157:H7, L. monocytogenes and Salmonella spp. infections for humans. The widespread occurrence of 5 Corresponding 420 these pathogens in slaughterhouses reinforces the need for the implementation of effective control measures. PRACTICAL APPLICATIONSThis study indicates that relatively high values, particularly Salmonella spp., and widespread occurrence of these pathogens in bovine carcasses require the need for the implementation of effective public health measures. 422L. AKKAYA ET AL.

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“…(2001). On the other hand, the carcass ratio contaminated by E. coli O157:H7 was similar to the value found by Guyon et al. (2001) and much lower than the value determined by Gun et al.…”

Section: Resultssupporting

confidence: 83%

“…Therefore, many studies that have been performed to determine the prevalence of E. coli O157/O157:H7 on beef carcasses have reported high and low isolation rates. Guyon et al. (2001) reported a 0.4% ratio, and Gun et al.…”

Section: Resultsmentioning

confidence: 98%

THE PREVALENCE OF E. COLI O157/O157:H7, L. MONOCYTOGENES AND SALMONELLA SPP. ON BOVINE CARCASSES IN TURKEY

Akkaya¹,

Çetınkaya²,

Alişarli

et al. 2008

Journal of Muscle Foods

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“…Although this strain did not contain either of the stx loci, the fact that it contained the eaeA locus is relevant, since this locus is linked to virulence in E. coli 0157 and non-0157 Shiga toxin-producing E. coli strains (23). The present results coincide with previous reports of absence of the stx virulence genes in E. coli 0157:H7 and E. coli 0157 strains from raw meat (5,8,20,21,38). This is the first report of isolation of a large number of .rtx-negative E. coli 0157 and E. coli 0157:H7 strains from ground beef in Mexico.…”

Section: Resultssupporting

confidence: 94%

Escherichia coli O157 in Ground Beef from Local Retail Markets in Pachuca, Mexico

Gómez‐Aldapa

Díz-Cruz

Cerna-Cortés³

et al. 2013

Journal of Food Protection

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Escherichia coli O157 strains have been recognized as pathogenic bacteria, of which raw beef is a known vehicle. An evaluation was done of the presence of E. coli O157 in ground beef from local retail markets in Pachuca, Hidalgo State, Mexico. A total of 120 ground beef samples (500 g) were tested for E. coli O157 by simultaneous application of the U. S. Department of Agriculture, Food Safety and Inspection Service (FSIS)'s Microbiology Laboratory Guidebook culture procedure 5.05, and two commercial kits, Reveal for E. coli O157:H7 and Visual Immunoprecipitate Assay (VIP) Gold for enterohemorrhagic E. coli. Two incubation times (8 and 20 h) were used with the commercial kits. Presence of stx1, stx2, and eaeA loci was determined by multiplex PCR. Of 360 subsamples (120 per procedure), 12 samples were found to be E. coli O157 positive by the FSIS culture method. With VIP, 73 subsamples were presumptive positive after 8 h of enrichment, and 60 were presumptive positive after 20 h of enrichment. Of these, only 6 (8 h) and 8 (20 h) subsamples were confirmed true positives with the FSIS method. With Reveal, 60 subsamples were presumptive positive after 8 h of enrichment and 50 were presumptive positive after 20 h of enrichment. Of these, only 6 (8 h) and 8 (20 h) subsamples were confirmed as true positives with the FSIS method. A total of 57 E. coli O157:H7 and 21 E. coli O157 strains were isolated. None of the O157 or O157:H7 strains had stx1 or stx2 loci, and only one had the eaeA locus. To our knowledge, this is the first report of the presence of E. coli O157 in commercial ground beef from Mexico, and the first report of isolation of a large number of stx-negative E. coli O157 and E. coli O157:H7 strains in Mexico.

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“…Studies conducted in beef abattoirs in Europe have revealed that the points of pathogen contamination include the processing equipment (8,12,16,20,25,29), plant operation personnel (8,16,20), and the plant's environment (16,20,25). These ndings, as well as those of the present study, suggest that bacterial contaminants can occur on mechanical equipment and PCS and that human factors can contribute to contamination of beef carcasses.…”

Section: Resultsmentioning

confidence: 99%

Prevalence of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella in Two Geographically Distant Commercial Beef Processing Plants in the United States

Rivera-Betancourt

Shackelford

Arthur

et al. 2004

Journal of Food Protection

127

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For two large beef processing plants, one located in the southern United States (plant A) and one located in the northern United States (plant B), prevalence of Escherichia coli O157:H7, Listeria spp., Listeria monocytogenes, and Salmonella was determined for hide, carcass, and facility environmental samples over the course of 5 months. The prevalence of E. coli O157: H7 (68.1 versus 55.9%) and Salmonella (91.8 versus 50.3%) was higher (P , 0.05), and the prevalence of Listeria spp. (37.7 versus 75.5%) and L. monocytogenes (0.8 versus 18.7%) was lower (P , 0.05) for the hides of cattle slaughtered at plant A versus plant B. Similarly, the prevalence of Salmonella (52.0 versus 25.3%) was higher (P , 0.05) and the prevalence of Listeria spp. (12.0 versus 40.0%) and L. monocytogenes (1.3 versus 14.7%) was lower (P , 0.05) for the fence panels of the holding pens of plant A versus plant B. The prevalence of E. coli O157:H7 (3.1 versus 10.9%), Listeria spp. (4.5 versus 14.6%), and L. monocytogenes (0.0 versus 1.1%) was lower (P , 0.05) for preevisceration carcasses sampled at plant A versus plant B. Salmonella (both plants), Listeria spp. (plant B), and L. monocytogenes (plant B) were detected on fabrication oor conveyor belts (product contact surfaces) late during the production day. For plant B, 21 of 148 (14.2%) late-operational fabrication oor conveyor belt samples were L. monocytogenes positive. For plant B, E. coli O157:H7 and L. monocytogenes were detected in preoperational fabrication oor conveyor belt samples. Overall results suggest that there are regional differences in the prevalence of pathogens on the hides of cattle presented for harvest at commercial beef processing plants. While hide data may re ect the regional prevalence, the carcass data is indicative of differences in harvest practices and procedures in these plants.In the United States, foodborne pathogens have been estimated to cause 7 million illnesses and up to 9,000 deaths annually, with a resulting economic loss of six billion dollars (14). Also, bacterial pathogens account for 60% of hospitalizations attributable to foodborne transmission and 67% of estimated food-related deaths. Mead et al. (28) have reported that 90% of the estimated food-related deaths involve the pathogens Salmonella (31%), Listeria monocytogenes (28%), Toxoplasma (21%), Norwalk-like viruses (7%), Campylobacter (5%), and Escherichia coli O157:H7 (3%).Two major foodborne bacterial pathogens, E. coli O157:H7 and Salmonella, have an animal reservoir and have been associated with the contamination of meat and meat products (7,9,38). Recently, L. monocytogenes has also been identi ed as a serious foodborne pathogen (38) and has been demonstrated to be a contaminant of beef * Author for correspondence. ; E-mail: rivera@email.marc.usda.gov. † Brand names are necessary to report factually on available data; however, the U.S. Department of Agriculture neither guarantees nor warrants the standards of any product mentioned, and the use of the name by the U.S. Department...

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Hazard Analysis of Escherichia coli O157:H7 Contamination during Beef Slaughtering in Calvados, France

Cited by 10 publications

References 25 publications

THE PREVALENCE OF E. COLI O157/O157:H7, L. MONOCYTOGENES AND SALMONELLA SPP. ON BOVINE CARCASSES IN TURKEY

THE PREVALENCE OF E. COLI O157/O157:H7, L. MONOCYTOGENES AND SALMONELLA SPP. ON BOVINE CARCASSES IN TURKEY

Escherichia coli O157 in Ground Beef from Local Retail Markets in Pachuca, Mexico

Prevalence of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella in Two Geographically Distant Commercial Beef Processing Plants in the United States

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