Assessment of the Hygienic Characteristics of a Beef Carcass Dressing Process

1996 ◽  
Vol 59 (2) ◽  
pp. 136-140 ◽  
Author(s):  
C. O. GILL ◽  
J. C. MCGINNIS ◽  
M. BADONI
Keyword(s):  
Count Data ◽  
High Speed ◽  
Hazard Analysis ◽  
Control Point ◽  
Total Count ◽  
E Coli ◽  
Critical Control Point ◽  
Beef Carcasses ◽  
Haccp System ◽  
The Mean

Swab samples were obtained from the surfaces of randomly selected beef carcasses passing through a high-speed dressing process. A single sample was obtained from each selected carcass from one of 10 sites. At each of 3 points in the process, 25 samples were obtained from each carcass site. The aerobic bacteria, coliforms, and Escherichia coli recovered from each sample were enumerated. Values for the means and standard deviations of each set of 25 values were calculated on the assumption that each set of values was log-normally distributed. The E. coli data indicated relatively heavy (mean log numbers > 2/100 cm2) contamination of carcasses with E. coli during the skinning of posterior sites; redistribution of E. coli, from relatively heavily to relatively lightly (mean log numbers about 0/100 cm2) contaminated sites during evisceration operations, and reduction of E. coli numbers at most sites as a result of trimming and washing operations. However, posterior sites remained the most heavily contaminated with E. coli. The findings for coliforms were similar to those for E. coli. In contrast, the total count data indicated heavy (mean log numbers > 3/cm2) contamination of anterior (brisket) sites as well as posterior sites and little redistribution of bacteria during evisceration operations. After trimming and washing operations, the mean log total numbers at most sites were about 2/cm2, but one brisket site remained heavily contaminated. It is suggested that E. coli or coliform data are appropriate for assessing carcass dressing processes for hazard analysis critical control point (HACCP) system purposes, while total count data are inappropriate for that purpose but may be appropriate, in relation to product storage stability, for quality management (QM) system purposes.

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

2001 ◽  
Vol 64 (9) ◽  
pp. 1341-1345 ◽  
Author(s):  
R. GUYON ◽  
F. DOREY ◽  
J. P. MALAS ◽  
A. LECLERCQ
Keyword(s):  
Escherichia Coli ◽  
Critical Points ◽  
Hazard Analysis ◽  
Random Amplified Polymorphic Dna ◽  
Control Point ◽  
Point System ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Critical Control Point ◽  
Beef Carcasses

To identify hazard points and critical points during beef slaughtering, which is a necessary first step toward developing a hazard analysis and critical control point system to control meat contamination by Escherichia coli O157:H7, samples (n = 192) from surfaces, work tops, worker's hands, and beef carcasses were collected from a slaughterhouse in Calvados, France. Five strains of E. coli O157:H7 were isolated from a footbridge and a worker's apron at the preevisceration post and from a worker's hand at the defatting post. Three isolates carried stx2c, eae, and EHEC-hlyA genes and showed similar molecular types by random amplified polymorphic DNA, polymerase chain reaction IS3, and XbaI pulsed-field gel electrophoresis. Thus, this study has shown that preevisceration and defatting post and associated worker's materials are critical points for carcasses contamination by E. coli O157:H7 during beef slaughtering.

Analysis of Microbiological Contamination in Mixed Pressed Ham and Cooked Sausage in Korea

2014 ◽  
Vol 77 (3) ◽  
pp. 412-418 ◽  
Author(s):  
MYOUNG-SU PARK ◽  
JUN WANG ◽  
JOONG-HYUN PARK ◽  
FEREIDOUN FORGHANI ◽  
JIN-SAN MOON ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Food Poisoning ◽  
Personal Hygiene ◽  
Plate Count ◽  
Heating Process ◽  
E Coli ◽  
Critical Control Point ◽  
Haccp System ◽  
Contamination Levels

The objective of this study was to investigate the microbial contamination levels (aerobic bacteria plate count [APC], coliforms, Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes) in mixed pressed ham and cooked sausage. A total of 180 samples were collected from factories with and without hazard analysis critical control point (HACCP) systems at four steps: after chopping (AC), after mixing (AM), cooling after the first heating process, and cooling after the second heating process. For ham, APCs and coliform and E. coli counts increased when ingredients were added to the meat at the AC step. Final product APC was 1.63 to 1.85 log CFU/g, and coliforms and E. coli were not detected. S. aureus and L. monocytogenes were found in nine (15.0%) and six (10.0%) samples, respectively, but only at the AC and AM steps and not in the final product. Sausage results were similar to those for ham. The final product APC was 1.52 to 3.85 log CFU/g, and coliforms and E. coli were not detected. S. aureus and L. monocytogenes were found in 29 (24.2%) and 25 (20.8%) samples at the AC and AM steps, respectively, but not in the final product. These results indicate that the temperature and time of the first and second heating are of extreme importance to ensure the microbiological safety of the final product regardless of whether a HACCP system is in place. Microorganism contamination must be monitored regularly and regulations regarding sanitization during processing should be improved. Education regarding employee personal hygiene, environmental hygiene, prevention of cross-contamination, ingredient control, and step-by-step process control is needed to reduce the risk of food poisoning.

Salmonella spp. and Escherichia coli Biotype I on Swine Carcasses Processed under the Hazard Analysis and Critical Control Point–Based Inspection Models Project

2001 ◽  
Vol 64 (9) ◽  
pp. 1305-1308 ◽  
Author(s):  
MARK L. TAMPLIN ◽  
INGRID FEDER ◽  
SAMUEL A. PALUMBO ◽  
ALAN OSER ◽  
LISA YODER ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Hazard Analysis ◽  
Control Point ◽  
Inspection System ◽  
Processing Plant ◽  
Salmonella Spp ◽  
E Coli ◽  
Critical Control Point ◽  
The Mean ◽  
Processing Steps

The present study examined the prevalence of Salmonella spp. and the prevalence and quantity of generic (biotype I) Escherichia coli on carcasses or in pig feces at a pork processing plant operating under the hazard analysis and critical control point–based inspection models project (HIMP) program. The surfaces of carcasses were sponged on 10 separate days over a 30-day period at two processing steps: (i) immediately following exsanguination (100 carcasses), and (ii) after the carcasses were washed, eviscerated, and chilled overnight (122 carcasses). Feces were also collected from 60 of the 100 sponged, postexsanguinated pigs. Salmonella spp. were detected on 73.0% of the 100 postexsanguinated pigs, in 33.3% of the 60 fecal samples, and on 0.7% of the 122 chilled carcasses. E. coli was found on 100.0% of the postexsanguinated pigs and on 30.1% of chilled carcasses tested. The mean concentration of E. coli on carcasses was 1,700 CFU/cm2 immediately after the exsanguination step and 1.1 CFU/cm2 at the chilled carcass stage. Previous studies at this processing plant showed that the pre-HIMP baseline level of Salmonella spp. on the chilled carcasses was 0.8%, indicating that the present HIMP inspection system produced an equivalent level of bacteriological performance.

Verification of the Hygienic Adequacy of Beef Carcass Cooling Processes by Microbiological Culture and the Temperature-Function Integration Technique

1998 ◽  
Vol 61 (10) ◽  
pp. 1347-1351 ◽  
Author(s):  
K. W. F. JERICHO ◽  
G. O'LANEY ◽  
G. C. KOZUB
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Integration Technique ◽  
Cooling Process ◽  
Culture Methods ◽  
Temperature Function ◽  
E Coli ◽  
Critical Control Point ◽  
Beef Carcasses ◽  
Function Integration

To enhance food safety and keeping quality, beef carcasses are cooled immediately after leaving the slaughter floor. Within hazard analysis and critical control point (HACCP) systems, this cooling process needs to be monitored by the industry and verified by regulatory agencies. This study assessed the usefulness of the temperature-function integration technique (TFIT) for the verification of the hygienic adequacy of two cooling processes for beef carcasses at one abattoir. The cooling process passes carcasses through a spray cooler for at least 17 h and a holding cooler for at least 7 h. The TFIT is faster and cheaper than culture methods. For spray cooler 1, the Escherichia coli generations predicted by TFIT for carcass surfaces (pelvic and shank sites) were compared to estimated E. coli counts from 120 surface excision samples (rump, brisket, and sacrum; 5 by 5 by 0.2 cm) before and after cooling. Counts of aerobic bacteria, coliforms, and E. coli were decreased after spray cooler 1 (P ≤ 0.001). The number of E. coli generations (with lag) at the pelvic site calculated by TFIT averaged 0.85 ± 0.19 and 0.15 ± 0.04 after emerging from spray coolers 1 and 2, respectively. The TFIT (with lag) was considered convenient and appropriate for the inspection Service to verify HACCP systems for carcass cooling processes.

Validation of Time and Temperature Values as Critical Limits for the Control of Escherichia coli O157:H7 during the Production of Fresh Ground Beef

2006 ◽  
Vol 69 (8) ◽  
pp. 1978-1982 ◽  
Author(s):  
J. E. MANN ◽  
M. M. BRASHEARS
Keyword(s):  
Escherichia Coli ◽  
Room Temperature ◽  
Hazard Analysis ◽  
Control Point ◽  
Ground Beef ◽  
Escherichia Coli O157 ◽  
Meat Processing ◽  
E Coli ◽  
Critical Control Point ◽  
Critical Limits

In order to provide beef processors with valuable data to validate critical limits set for temperature during grinding, a study was conducted to determine Escherichia coli O157:H7 growth at various temperatures in raw ground beef. Fresh ground beef samples were inoculated with a cocktail mixture of streptomycin-resistant E. coli O157:H7 to facilitate recovery in the presence of background flora. Samples were held at 4.4, 7.2, and 10°C, and at room temperature (22.2 to 23.3°C) to mimic typical processing and holding temperatures observed in meat processing environments. E. coli O157:H7 counts were determined by direct plating onto tryptic soy agar with streptomycin (1,000 μg/ml), at 2-h intervals over 12 h for samples held at room temperature. Samples held under refrigeration temperatures were sampled at 4, 8, 12, 24, 48, and 72 h. Less than one log of E. coli O157:H7 growth was observed at 48 h for samples held at 10°C. Samples held at 4.4 and 7.2°C showed less than one log of E. coli O157:H7 growth at 72 h. Samples held at room temperature showed no significant increase in E. coli O157:H7 counts for the first 6 h, but increased significantly afterwards. These results illustrate that meat processors can utilize a variety of time and temperature combinations as critical limits in their hazard analysis critical control point plans to minimize E. coli O157:H7 growth during the production and storage of ground beef.

Standardized Inspections of Food Premises during the 2004 Athens Olympic Games: Descriptive Analysis and Risk Factors for Unsatisfactory Results

2008 ◽  
Vol 71 (8) ◽  
pp. 1632-1640 ◽  
Author(s):  
CHRISTOS HADJICHRISTODOULOU ◽  
VARVARA MOUCHTOURI ◽  
THEODOROS VARZAKAS ◽  
IOANNIS ARVANITOYANNIS ◽  
JENNY KREMASTINOU
Keyword(s):  
Food Safety ◽  
Satisfactory Result ◽  
Olympic Games ◽  
Hazard Analysis ◽  
Descriptive Analysis ◽  
Control Point ◽  
Critical Control Point ◽  
Haccp System ◽  
Public Health Authorities ◽  
Improve Compliance

Standardized inspections of food premises are part of environmental health systems implemented worldwide. The food safety strategy for the 2004 Olympic Games included standardized inspections to ensure uniformity and consistency of procedures and effective electronic management of data. Inspections were carried out by 196 inspectors in the five Olympic cities: Athens, Thessalonica, Volos, Iraklio, and Patra. From January 2003 to September 2004, a total of 1,249 food premises were inspected. An unsatisfactory inspection result (C grade) was received by 347 (27.8%) food premises, a relatively satisfactory result (B grade) was received by 332 (26.6%), and a satisfactory result (A grade) was received by 570 (45.6%). About 16% of inspected premises did not hold a valid permit. Unsatisfactory inspection results were more frequent for premises located in the two largest Greek cities in comparison with the other smaller cities (relative risk = 1.95, 95% confidence interval [CI] = 1.36 to 2.80). Based on logistic regression analysis, unsatisfactory inspection results were positively associated with food premises that were not located on a ground floor (odds ratio [OR] = 2.56, 95% CI = 1.39 to 4.73) and negatively associated with application of hazard analysis critical control point (HACCP) principles (OR = 0.27, 95% CI = 0.10 to 0.71). Food hygiene education through formal training programs should be encouraged to improve compliance of food premises. Food premises located on hotel floors and serving buffet meals are at higher risk for unsatisfactory conditions. Businesses that implemented a HACCP system within their operations to ensure food safety operated under more hygienic conditions. Future inspections by Public Health Authorities should involve elements of audit after the legislation for the application of HACCP principles.

scholarly journals Inocuidad en alimentos tradicionales: el queso de Poro de Balancán como un caso de estudioFood safety management in traditional food products: Balancán’s Poro cheese as a case study

2016 ◽  
Vol 25 (47) ◽  
pp. 87
Author(s):  
Mayra Díaz Ramírez ◽  
José Mariano García Garibay ◽  
Judith Jiménez Guzmán ◽  
Adriana Villanueva Carbajal
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Products ◽  
Traditional Food ◽  
Safety Management System ◽  
Critical Control Point ◽  
Haccp System

ResumenLa variabilidad de los alimentos tradicionales producidos de manera artesanal es admisible, pero su inocuidad debe garantizarse. La ejecución de Buenas Prácticas de Manufactura (BPM) es fundamental para la construcción de sistemas de gestión de la inocuidad como el Análisis de Riesgos y Puntos Críticos de Control (HACCP) e ISO-22000-Food Safety Management System. El cumplimiento de este tipo de prácticas en la producción de alimentos tradicionales en México es escaso. Tomando al queso de Poro, como ejemplo de este tipo de alimentos, el presente documento describe las condiciones y controles de su proceso de producción. Ello como el primer paso para documentar la factibilidad de implementar sistemas de gestión de la inocuidad. Esto es dado que la legislación en México permite la comercialización de este tipo de quesos si su producción cumple con controles basados en BPM.AbstractThe variability of hand-made traditional food products is admissible, but food safety must be guaranteed. The accomplishment of Good Manufacturing Practices (GMP) is essential to implement food safety management systems as the Hazard Analysis and Critical Control Point (HACCP) system and the ISO-22000-Food Safety Management System. The fulfillment of these practices in the manufacture of traditional food products in Mexico is limited so, taking Poro cheese as an example of this kind of food products, the present document is intended to describe Poro cheese’s production controls and conditions as the first step to evaluate the feasibility to implement a food safety management system, since Mexico’s regulation allows the commercialization of these kind of cheeses if their production process complies with GMP.

Hygienic Effects of Trimming and Washing Operations in a Beef-Carcass-Dressing Process†

1996 ◽  
Vol 59 (6) ◽  
pp. 666-669 ◽  
Author(s):  
C. O. GILL ◽  
M. BADONI ◽  
T. JONES
Keyword(s):  
Escherichia Coli ◽  
Standard Deviation ◽  
High Speed ◽  
Effective Means ◽  
Arithmetic Mean ◽  
Single Sample ◽  
Aerobic Bacteria ◽  
E Coli ◽  
Beef Carcasses ◽  
The Mean

Swab samples were obtained from the surfaces of randomly selected beef carcasses passing through a high-speed dressing process. A single sample was obtained from a randomly selected site on the surface of each selected carcass. Fifty such samples were collected at each of four stages in the process. The aerobic bacteria, coliforms, and Escherichia coli recovered from each sample were enumerated. Values for the mean log units and standard deviations of each set of 50 log values were calculated on the assumption that the log values were normally distributed. The log of the arithmetic mean was estimated from the mean log and standard deviation values for each set. The results show that the average numbers of E. coli, coliforms, and aerobic bacteria which are deposited on carcasses during skinning and evisceration are not reduced by trimming, and that washing approximately halves the average numbers of those bacteria on carcasses. It is concluded that commercial trimming and washing operations are not effective means of decontaminating beef carcasses.

Validation of Acid Washes as Critical Control Points in Hazard Analysis and Critical Control Point Systems†

2000 ◽  
Vol 63 (12) ◽  
pp. 1676-1680 ◽  
Author(s):  
E. S. DORMEDY ◽  
M. M. BRASHEARS ◽  
C. N. CUTTER ◽  
D. E. BURSON
Keyword(s):  
Lactic Acid ◽  
Hazard Analysis ◽  
Control Point ◽  
Ground Beef ◽  
Salmonella Spp ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Beef Carcasses ◽  
Acid Washing ◽  
Acid Wash

A 2% lactic acid wash used in a large meat-processing facility was validated as an effective critical control point (CCP) in a hazard analysis and critical control point (HACCP) plan. We examined the microbial profiles of beef carcasses before the acid wash, beef carcasses immediately after the acid wash, beef carcasses 24 h after the acid wash, beef subprimal cuts from the acid-washed carcasses, and on ground beef made from acid-washed carcasses. Total mesophilic, psychrotrophic, coliforms, generic Escherichia coli, lactic acid bacteria, pseudomonads, and acid-tolerant microorganisms were enumerated on all samples. The presence of Salmonella spp. was also determined. Acid washing significantly reduced all counts except for pseudomonads that were present at very low numbers before acid washing. All other counts continued to stay significantly lower (P < 0.05) than those on pre-acid-washed carcasses throughout all processing steps. Total bacteria, coliforms, and generic E. coli enumerated on ground beef samples were more than 1 log cycle lower than those reported in the U.S. Department of Agriculture Baseline data. This study suggests that acid washes may be effective CCPs in HACCP plans and can significantly reduce the total number of microorganisms present on the carcass and during further processing.

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