Steam Vacuuming as a Pre-Evisceration Intervention To Decontaminate Beef Carcasses

1997 ◽  
Vol 60 (2) ◽  
pp. 107-113 ◽  
Author(s):  
SHERRI L. KOCHEVAR ◽  
JOHN N. SOFOS ◽  
ROBERT R. BOLIN ◽  
JAMES O. REAGAN ◽  
GARY C. SMITH
Keyword(s):  
Fecal Contamination ◽  
Total Coliform ◽  
Processing Plant ◽  
Bacterial Counts ◽  
Microbial Counts ◽  
Beef Carcasses ◽  
Processing Plants ◽  
Plate Counts ◽  
Experimental Treatments ◽  
Unit Unit

One steam-vacuuming unit (Unit A) was evaluated for removal of visible contamination and reduction of bacterial counts on beef carcass surfaces in five processing plants; a second steam-vacuuming unit (Unit B) was evaluated in two of those same plants at a later date. Experimental treatments included appropriate Controls: steam vacuuming carcass surfaces with or without visible contamination, and knife trimming surfaces with visible contamination. Depending on the processing plant, carcasses were tested on the midline or on the round. Each treatment was applied to a 103-cm2 area of the carcass surface, which was scored for visible contamination and analyzed for aerobic plate counts (APC) at 25°C and for total coliform counts (TCC). Average reductions in APC of 0.57 (Unit A) and 0.72 (Unit B) log CFU/cm2 and in TCC of 0.33 (Unit A) and 0.26 (Unit B) log CFU/cm2 were obtained by steam-vacuuming carcass surfaces which had no visible fecal contamination. Steam vacuuming and knife trimming effectively (P < 0.05) cleaned soiled carcass surfaces and reduced microbial counts. Knife trimming reduced APC and TCC by 1.38 and 1.61 log CFU/cm2 in the Unit A experiment and by 1.64 and 1.72 log CFU/cm2 in the Unit B experiment, respectively. Steam vacuuming carcass surfaces soiled with visible contamination reduced APC and TCC by 1.73 and 1.67 log CFU/cm2 (Unit-A) and by 2.03 and 2.13 log CFU/cm2 (Unit B), respectively. The results of this study suggest that both steam-vacuuming systems available at the time of the study were at least as effective as knife trimming in decontaminating beef carcasses with areas of visible contamination 2.54 cm in the greatest dimension.

Incidence of Salmonella on Beef Carcasses Relating to the U.S. Meat and Poultry Inspection Regulations

1999 ◽  
Vol 62 (5) ◽  
pp. 467-473 ◽  
Author(s):  
JOHN N. SOFOS ◽  
SHERRI L. KOCHEVAR ◽  
J. O. REAGAN ◽  
GARY C. SMITH
Keyword(s):  
Correlation Coefficients ◽  
Total Coliform ◽  
Dry Season ◽  
Wet Season ◽  
Regulatory Requirements ◽  
E Coli ◽  
Beef Carcasses ◽  
Plate Counts ◽  
Dry Seasons ◽  
The U.S

This article is part of a major study designed to collect baseline contamination data by sampling beef carcasses in seven slaughtering plants (four steer–heifer and three cow–bull plants) during both a dry season (November to January) and a wet season (May to June). Samples (n = 30) were excised from each of three carcass anatomical sites (brisket, flank, and rump) at each of three points in the slaughtering chain (pre-evisceration, following final carcass washing, after 24-h carcass chilling). A total of 3,780 samples (100 cm2 each) were analyzed for presence of Salmonella; aerobic plate counts, total coliform counts, and Escherichia coli counts were also made. After 24-h chilling, average incidence (expressed as a percentage) of Salmonella in the brisket, flank, and rump samples, respectively, for steer–heifer carcasses was 0.8 ± 1.7, 0, and 2.5 ± 5.0 for the wet season and 0.8 ± 1.7, 0, and 0 for the dry season; the corresponding percentages for cow–bull carcasses were 4.4 ± 2.0, 2.2 ± 3.9, and 1.1 ± 1.9 for the wet season and 2.2 ± 3.9, 1.1 ± 1.9, and 0 for the dry season. Depending on plant and season, ranges of probabilities of chilled steer–heifer carcasses passing the U.S. regulatory requirements for Salmonella contamination were 0.24 to 1.0 for the brisket, 1.0 for the flank, and 0.002 to 1.0 for the rump; the corresponding ranges for the chilled cow–bull carcasses were 0.25 to 1.0, 0.25 to 1.0, and 0.70 to 1.0. When the number of positive brisket, flank, and rump samples were combined, the probabilities of passing the regulatory requirements were 0.242 to 1.0 and 0.772 to 1.0 for the wet and dry seasons, respectively, in steer–heifer plants and 0.368 to 0.974 and 0.865 to 1.0 in cow–bull plants. Correlation coefficients of aerobic plate counts, total coliform counts, and E. coli counts with Salmonella incidence were higher (P ≤ 0.05) for cow–bull samples that had increased incidence of the pathogen when compared to steer–heifer samples.

Sources and Extent of Microbiological Contamination of Beef Carcasses in Seven United States Slaughtering Plants

1999 ◽  
Vol 62 (2) ◽  
pp. 140-145 ◽  
Author(s):  
JOHN N. SOFOS ◽  
SHERRI L. KOCHEVAR ◽  
GINA R. BELLINGER ◽  
DENNIS R. BUEGE ◽  
DALE D. HANCOCK ◽  
...  
Keyword(s):  
Total Coliform ◽  
Dry Season ◽  
Microbiological Contamination ◽  
Wet Season ◽  
Beef Carcasses ◽  
Standard Procedures ◽  
Plate Counts ◽  
Fresh Feces ◽  
Sources Of Contamination ◽  
Microbiological Status

This study determined microbiological loads of beef carcasses at different stages during the slaughtering to chilling process in seven (four steer/heifer and three cow/bull) plants. Potential sources of contamination (feces, air, lymph nodes) were also tested. Each facility was visited twice, once in November through January (wet season) and again in May through June (dry season). Carcasses were sampled by aseptic excision of surface tissue (100 cm2) from the brisket, flank, and rump (30 samples each) after hide removal (pre-evisceration), after final carcass washing, and after 24-h carcass chilling. The samples were analyzed individually by standard procedures for aerobic plate counts (APC), total coliform counts (TCC), Escherichia coli biotype I counts (ECC), and presence of Salmonella. Incidence of Salmonella was higher on dry feces of older compared to younger animals, fresh feces of younger compared to older animals, and on cow/bull carcasses compared to steer/heifer carcasses. Most factors and their interactions had significant (P ≤ 0.05) effects on the bacterial counts obtained. Depending on plant and season, APC, TCC, and ECC were ≤104, ≤102, and ≤101 CFU/cm2 in 46.7 to 93.3, 50.0 to 100.0, and 74.7 to 100.0% of the samples, respectively. TCC exceeded 103 CFU/cm2 in 2.5% (wet season) and 1.5% (dry season) of the samples. ECC exceeded 102 CFU/cm2 in 8.7%, 0.3%, and 1.5% of the pre-evisceration, final carcass-washing, and 24-h carcass-chilling samples, respectively, during the wet season; the corresponding numbers during the dry season were 3.5%, 2.2%, and 3.0%, respectively. These data should serve as a baseline for future comparisons in measuring the microbiological status of beef carcasses, as the new inspection requirements are implemented.

MICROBIAL FLORA OF GULF OF MEXICO AND POND SHRIMP1,2

1970 ◽  
Vol 33 (8) ◽  
pp. 346-350 ◽  
Author(s):  
Carl Vanderzant ◽  
Eva Mroz ◽  
R. Nickelson
Keyword(s):  
Microbial Flora ◽  
Lactobacillus Species ◽  
Natural Seawater ◽  
Distilled Water ◽  
Refrigerated Storage ◽  
Bacterial Counts ◽  
Fishing Vessels ◽  
Pseudomonas Species ◽  
Processing Plants ◽  
Plate Counts

Bacterial counts of shrimp delivered by fishing vessels to processing plants varied greatly. Aerobic plate counts at 28 C ranged from 870–1,300,000 per gram. Either natural seawater or distilled water could be used in media preparation. The use of artificial seawater usually resulted in lower counts. The microbial flora of Gulf shrimp was dominated by coryneforms and species of Pseudomonas, Moraxella, and Micrococcus. Refrigerated storage usually caused an increase in Pseudomonas species. Bacterial counts of pond shrimp were much lower than those of Gulf shrimp. In some samples of pond shrimp Bacillus and Lactobacillus species were pre-dominant.

scholarly journals Efficacy of Antimicrobial Compounds on Surface Decontamination of Seven Shiga Toxin–Producing Escherichia coli and Salmonella Inoculated onto Fresh Beef†

2015 ◽  
Vol 78 (3) ◽  
pp. 503-510 ◽  
Author(s):  
NORASAK KALCHAYANAND ◽  
TERRANCE M. ARTHUR ◽  
JOSEPH M. BOSILEVAC ◽  
JOHN W. SCHMIDT ◽  
RONG WANG ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Sodium Chlorite ◽  
Antimicrobial Compounds ◽  
Beef Processing ◽  
Beef Carcasses ◽  
Processing Plants ◽  
Plate Counts ◽  
Inoculation Study ◽  
Antimicrobial Treatments

Several antimicrobial compounds have been used in commercial meat processing plants for decontamination of pathogens on beef carcasses, but there are many commercially available, novel antimicrobial compounds that may be more effective and suitable for use in beef processing pathogen-reduction programs. Sixty-four prerigor beef flanks (cutaneous trunci) were used in a study to determine whether hypobromous acid, neutral acidified sodium chlorite, and two citric acid–based antimicrobial compounds effectively reduce seven Shiga toxin–producing Escherichia coli (STEC) serogroups and Salmonella on the surface of fresh beef. Two cocktail mixtures were inoculated onto prerigor beef flank surfaces. Cocktail mixture 1 was composed of STEC serogroups O26, O103, O111, O145, and O157; and cocktail mixture 2 was composed of STEC serogroups O45, O121, and O157 and Salmonella. The inoculated fresh beef flanks were subjected to spray treatments with four antimicrobial compounds. Following antimicrobial treatments, both control and treated fresh beef samples were either enumerated immediately or were stored for 48 h at 4°C before enumeration. All four antimicrobial compounds caused 0.7- to 2.0-log reductions of STEC, Salmonella, aerobic plate counts, and Enterobacteriaceae. Results also indicated that the four antimicrobial compounds were as effective at reducing the six non-O157 STEC strains as they were at reducing E. coli O157:H7 on the surfaces of fresh beef. The recovery of all seven STEC strains and Salmonella in a low-inoculation study indicated that none of the four antimicrobial compounds eliminated all of the tested pathogens.

Validation of Individual and Multiple-Sequential Interventions for Reduction of Microbial Populations during Processing of Poultry Carcasses and Parts

2007 ◽  
Vol 70 (6) ◽  
pp. 1393-1401 ◽  
Author(s):  
J. D. STOPFORTH ◽  
R. O'CONNOR ◽  
M. LOPES ◽  
B. KOTTAPALLI ◽  
W. E. HILL ◽  
...  
Keyword(s):  
New York ◽  
Chlorine Dioxide ◽  
Total Coliform ◽  
Trisodium Phosphate ◽  
Microbial Populations ◽  
Before And After ◽  
Processing Plants ◽  
Plate Counts ◽  
Poultry Processing ◽  
Processing Water

Changes in aerobic plate counts (APC), total coliform counts (TCC), Escherichia coli counts (ECC), and Salmonella incidence on poultry carcasses and parts and in poultry processing water were evaluated. Bacterial counts were estimated before and after individual interventions and after poultry carcasses were exposed to multiple-sequential interventions at various stages during the slaughter process. Individual and multiple-sequential interventions were evaluated at three processing plants: (i) plant A (New York wash, postevisceration wash, inside-outside bird washes 1 and 2, chlorine dioxide wash, chlorine dioxide wash plus chlorine chiller, chiller exit spray, and postchiller wash), (ii) plant B (New York wash, inside-outside bird washes 1 and 2, trisodium phosphate wash, and chlorine chiller), and (iii) plant C (trisodium phosphate wash and chlorine chiller). The majority of individual interventions effectively or significantly (P < 0.05) reduced microbial populations on or in carcasses, carcass parts, and processing water. Reductions in APC, TCC, and ECC due to individual interventions ranged from 0 to 1.2, 0 to 1.2, and 0 to 0.8 log CFU/ml, respectively. Individual interventions reduced Salmonella incidence by 0 to 100% depending on the type of process and product. Multiple-sequential interventions resulted in significant reductions (P < 0.05) in APC, TCC, ECC, and Salmonella incidence of 2.4, 2.8, and 2.9 log CFU/ml and 79%, respectively, at plant A; 1.8, 1.7, and 1.6 log CFU/ml and 91%, respectively, at plant B; and 0.8, 1.1, and 0.9 log CFU/ml and 40%, respectively, at plant C. These results enabled validation of in-plant poultry processing interventions and provide a source of information to help the industry in its selection of antimicrobial strategies.

Interventions to Reduce Microbiological Contamination of Beef Variety Meats

2000 ◽  
Vol 63 (1) ◽  
pp. 44-50 ◽  
Author(s):  
R. J. DELMORE ◽  
J. N. SOFOS ◽  
G. R. SCHMIDT ◽  
K. E. BELK ◽  
W. R. LLOYD ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Bacterial Contamination ◽  
Total Coliform ◽  
Hot Water ◽  
Trisodium Phosphate ◽  
Microbiological Contamination ◽  
Beef Carcasses ◽  
Plate Counts ◽  
Effective Treatments

Hot water and solutions of acetic acid, lactic acid, or trisodium phosphate applied by immersion or spraying, chlorine solution applied by immersion, and exposure to steam in a pasteurization system, in a cabinet, or in combination with vacuum were evaluated for their effectiveness in reducing levels of bacterial contamination on samples of beef cheek meat, large intestine, lips, liver, oxtail, and tongue. Treated samples (five per treatment) and controls were analyzed for aerobic plate counts (APCs) on tryptic soy agar and for total coliform counts (TCCs) and Escherichia coli counts (ECCs) on Petrifilm. Acetic acid (2%) immersion and trisodium phosphate (12%) spraying and immersion for 10 s were among the most effective treatments in 16, 15, and 14, respectively, of 18 comparisons for reducing APCs, TCCs, and ECCs on four or more of the six variety meats tested. Acetic acid (2%) spraying, lactic acid (2%) immersion, and hot water (78 to 80°C) spraying for 10 s were among the most effective treatments for reducing APCs, TCCs, and ECCs on four or more of the six variety meats. Chlorine (0.005%) immersion and steam were among the least effective treatments for reducing APCs, TCCs, and ECCs on variety meats. The results indicated that interventions applied to decontaminate beef carcasses can also be considered for decontamination of variety meats.

Use of a Commercial Household Steam Cleaning System To Decontaminate Beef and Hog Carcasses Processed by Four Small or Very Small Meat Processing Plants in Georgia

2007 ◽  
Vol 70 (3) ◽  
pp. 635-640 ◽  
Author(s):  
SUVANG TRIVEDI ◽  
A. ESTES REYNOLDS ◽  
JINRU CHEN
Keyword(s):  
The United States ◽  
Total Coliform ◽  
Steam Treatment ◽  
Meat Processing ◽  
Bacterial Populations ◽  
Naturally Occurring ◽  
Beef Carcasses ◽  
Processing Plants ◽  
The Mean ◽  
The Right

Small and very small meat-processing facilities in the United States are in need of a pathogen reduction technology that would be both effective and economical. In the present study, the effectiveness of a commercial household steam cleaner for reducing naturally occurring bacterial populations on freshly slaughtered beef and hog carcasses was evaluated in four small or very small meat-processing plants. Three anatomical sites on the right half of each carcass were exposed to a 60-s steam treatment, and the corresponding left half of the carcass remained untreated. Samples were collected from 72 beef and 72 hog carcasses before, immediately after, and 24 h after the steam treatment. The mean populations of total aerobes, coliforms, and Enterobacteriaceae recovered from three anatomical sites on the beef carcasses were 1.88, 1.89, and 1.36 log CFU/cm2, respectively, before the steam treatment, 1.00, 0.71, and 0.52 log CFU/cm2, respectively, immediately after the steam treatment, and 1.10, 0.95, and 0.50 log CFU/cm2, respectively, 24 h after the steam treatment. On hog carcasses, the mean populations of total aerobes, coliforms, and Enterobacteriaceae recovered from the three anatomical sites were 2.50, 2.41, and 1.88 log CFU/cm2, respectively, before the steam treatment, 0.50, 0.94, and 0.21 log CFU/cm2, respectively, immediately after the steam treatment, and 0.91, 1.56, and 0.44 log CFU/cm2, respectively, 24 h after the steam treatment. The steam treatment significantly reduced the total aerobes, coliforms, and Enterobacteriaceae at all three anatomical locations on both types of carcasses (P < 0.05). The order of mean bacterial populations recovered before steam treatment was midline > neck > rump for beef carcasses and belly > jowl > ham for hog carcasses except for the total coliform counts at the midline and neck areas on the beef carcasses. Of the 144 carcasses evaluated, 5 (3.47%) were positive for Salmonella before steam treatment, but all carcasses tested negative for Salmonella after the treatment. Results indicate that the household steam cleaner can effectively reduce overall bacterial populations on freshly slaughtered beef and hog carcasses in small and very small meat-processing facilities.

Microbial Populations on Animal Hides and Beef Carcasses at Different Stages of Slaughter in Plants Employing Multiple-Sequential Interventions for Decontamination

2000 ◽  
Vol 63 (8) ◽  
pp. 1080-1086 ◽  
Author(s):  
R. T. BACON ◽  
K. E. BELK ◽  
J. N. SOFOS ◽  
R. P. CLAYTON ◽  
J. O. REAGAN ◽  
...  
Keyword(s):  
Acid Solution ◽  
Organic Acid ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Hot Water ◽  
Microbial Populations ◽  
Beef Carcasses ◽  
Plate Counts ◽  
Contamination Levels ◽  
Chilling Period

Multiple-sequential interventions were applied commercially to reduce beef carcass contamination in eight packing plants. The study evaluated microbial populations on animal hides and changes in carcass microbial populations at various stages in the slaughtering process. Sponge swab samples yielded mean (log CFU/100 cm2) total plate counts (TPC), total coliform counts (TCC), and Escherichia coli counts (ECC) on the exterior hide in the ranges of 8.2 to 12.5, 6.0 to 7.9, and 5.5 to 7.5, respectively, while corresponding contamination levels on carcass surfaces, after hide removal but before application of any decontamination intervention, were in the ranges of 6.1 to 9.1, 3.0 to 6.0, and 2.6 to 5.3, respectively. Following the slaughtering process and application of multiple-sequential decontamination interventions that included steam vacuuming, pre-evisceration carcass washing, pre-evisceration organic acid solution rinsing, hot water carcass washing, postevisceration final carcass washing, and postevisceration organic acid solution rinsing, mean TPC, TCC, and ECC on carcass surfaces were 3.8 to 7.1, 1.5 to 3.7, and 1.0 to 3.0, respectively, while corresponding populations following a 24 to 36 h chilling period were 2.3 to 5.3, 0.9 to 1.3, and 0.9, respectively. The results support the concept of using sequential decontamination processes in beef packing plants as a means of improving the microbiological quality of beef carcasses.

Survey of Shell Egg Processing Plant Sanitation Programs: Effects on Non–Egg-Contact Surfaces

2004 ◽  
Vol 67 (12) ◽  
pp. 2801-2804 ◽  
Author(s):  
M. T. MUSGROVE ◽  
D. R. JONES ◽  
J. K. NORTHCUTT ◽  
P. A. CURTIS ◽  
K. E. ANDERSON ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Processing Plant ◽  
Cross Contamination ◽  
Critical Control Point ◽  
Significant Difference ◽  
Processing Plants ◽  
Plate Counts ◽  
Contact Surfaces ◽  
Contamination Levels

To successfully implement a hazard analysis critical control point plan, prerequisite programs are essential. Sanitation standard operating procedures are an important part of such a plan and can reduce contamination levels so that food safety and quality are not adversely affected. Noncontact surfaces in the shell egg processing plants can serve as a reservoir of cross-contamination. The objective of this study was to assess the efficacy of sanitation programs used in a variety of shell egg processing facilities (in-line, off-line, and mixed operations). Fourteen different noncontact surfaces were sampled in nine commercial facilities across the southeastern United States. Non–egg-contact surfaces were defined as those where the shell egg does not come into direct contact with the surface or with the fluid from that surface. Gauze pads soaked in sterile phosphate-buffered saline were used for sampling at the end of a processing day (POST) and again the next morning prior to operations (PRE). Aerobic plate counts (APCs) and numbers of Enterobacteriaceae were determined. No significant differences (P > 0.05) were found between POST and PRE counts for either population recovered from the 14 sampling sites. Only samples from the floor under the farm belts, nest-run loader, washers, and packer heads were reduced by 1 log CFU/ml of rinsate for APCs or Enterobacteriaceae counts. APCs of more than 104 CFU/ml of rinsate were recovered from many samples. Highest APCs were found on the floor under the farm belt and on shelves of the nest-run carts. High APCs were found on the wheel surface for off-line carts and on the loading dock floor. Highest Enterobacteriaceae counts were found in samples from the floor, drain, and nest-run egg cart shelves. A lack of significant difference between POST and PRE counts indicates that current sanitation programs could be improved. These data suggest that traffic patterns for the movement of eggs and materials through the plant should be reevaluated so that cross-contamination is reduced.

Using Indicator Bacteria and Salmonella Test Results from Three Large-Scale Beef Abattoirs over an 18-Month Period To Evaluate Intervention System Efficacy and Plan Carcass Testing for Salmonella

2007 ◽  
Vol 70 (12) ◽  
pp. 2732-2740 ◽  
Author(s):  
JOHN R. RUBY ◽  
JUN ZHU ◽  
STEVEN C. INGHAM
Keyword(s):  
Lactic Acid ◽  
Large Scale ◽  
Microbial Contamination ◽  
Test Results ◽  
Microbiological Contamination ◽  
Negative Results ◽  
Intervention Process ◽  
Beef Carcasses ◽  
Causative Factors ◽  
Plate Counts

To develop a process for predicting the likelihood of Salmonella contamination on beef carcasses, we evaluated the influence of several possible causative factors (i.e., year, abattoir, day of week, month, and intervention system components) on the risk of Salmonella and indicator organism contamination. Hide and carcass sponge samples were collected in 2005 to 2006 in six steps at three abattoirs in the East (A), Midwest (B), and Southwest (C) United States. Each abattoir used the same intervention system. Samples were analyzed for aerobic plate counts (APCs; n = 18,990) and Enterobacteriaceae counts (EBCs; n = 18,989) and the presence or absence of Salmonella (n = 5,355). Our results demonstrated that many factors play a significant role in the level of microbial contamination of beef carcasses. Overall, Salmonella prevalence and EBC levels were significantly higher in 2006 than in 2005. APCs and EBCs were highest in abattoirs A (3.57 log CFU/100 cm2) and B (1.31 log CFU/100 cm2). The odds of detecting a positive Salmonella isolate were greatest in abattoir C and lowest in abattoir A. Across the three abattoirs, the overall intervention process effectively reduced microbiological contamination. Salmonella prevalence fell from 45% (preevisceration) to 0.47% (postchilled–lactic acid), and there were APC and EBC reductions of 5.43 and 5.28 log CFU/100 cm2, respectively, from hide-on to postchilled–lactic acid samples. At each abattoir, composites of three individual EBC-negative carcass samples yielded Salmonella-negative results 97 to 99% of the time. These results suggest the possibility of using indicator test results to accurately predict the absence of Salmonella in a beef carcass sample.

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