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.

Application of a Temperature Function Integration Technique to Assess the Hygienic Adequacy of a Process for Spray Chilling Beef Carcasses

1991 ◽  
Vol 54 (9) ◽  
pp. 731-736 ◽  
Author(s):  
C. O. GILL ◽  
S.D.M. JONES ◽  
A.K.W. TONG
Keyword(s):  
Good Manufacturing Practice ◽  
Integration Technique ◽  
Temperature Function ◽  
E Coli ◽  
Air Temperatures ◽  
Beef Carcasses ◽  
Function Integration ◽  
Deep Temperature ◽  
The Times

The hygienic performance of a commercial beef carcass cooling process was assessed by a temperature function integration technique. The process involves the automatic loading of beef sides into two continuous chillers, where the sides are periodically sprayed with water during the early part of the process, and subsequently are exposed to subzero air temperatures. The times required for the beef sides to cool to a deep temperature of 7°C indicated that the process was in accord with currently accepted views of Good Manufacturing Practice. The potential proliferations of Escherichia coli were calculated from 48 temperature histories obtained from the site-on-side surfaces that have been shown to remain at the highest temperatures for the longest periods. The extent of calculated E. coli proliferation did not correlate significantly with the time for deep tissue to cool to a chilled temperature. The range of proliferation values was comparable with the ranges obtained for other, dissimilar meat cooling processes. The spray-chilling process therefore met with a temperature function integration criterion for the hygienic adequacy of meat cooling processes that had been proposed on the basis of the finding from other meat cooling procedures.

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.

Microbiological Testing of Raw, Boxed Beef in the Context of Hazard Analysis Critical Control Point at a High-Line-Speed Abattoir

2000 ◽  
Vol 63 (12) ◽  
pp. 1681-1686 ◽  
Author(s):  
K. W. F. JERICHO ◽  
G. C. KOZUB ◽  
V. P. J. GANNON ◽  
C. M. TAYLOR
Keyword(s):  
Cold Storage ◽  
Hazard Analysis ◽  
Control Point ◽  
Aerobic Bacteria ◽  
Cooling Process ◽  
E Coli ◽  
Critical Control Point ◽  
Line Speed ◽  
High Line ◽  
Before And After

The efficacy of cold storage of raw, bagged, boxed beef was assessed microbiologically at a high-line-speed abattoir (270 carcasses per h). At the time of this study, plant management was in the process of creating a hazard analysis critical control point plan for all processes. Aerobic bacteria, coliforms, and type 1 Escherichia coli were enumerated (5 by 5-cm excision samples, hydrophobic grid membrane filter technology) before and after cold storage of this final product produced at six fabrication tables. In addition, the temperature-function integration technique (TFIT) was used to calculate the potential number of generations of E. coli during the first 24 or 48 h of storage of the boxed beef. Based on the temperature histories (total of 60 boxes, resulting from 12 product cuts, five boxes from each of two fabrication tables on each of 6 sampling days, and six types of fabrication tables), TFIT did not predict any growth of E. coli (with or without lag) for the test period. This was verified by E. coli mean log10 values of 0.65 to 0.42 cm2 (P > 0.05) determined by culture before and after the cooling process, respectively. Counts of aerobic bacteria and coliforms were significantly reduced (P < 0.001 and P < 0.05, respectively) during the initial period of the cooling process. There were significant microbiological differences (P < 0.05) between table-cut units.

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.

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.

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.

Microbial Contamination of Carcasses, Meat, and Equipment from an Iberian Pork Cutting Plant

2004 ◽  
Vol 67 (8) ◽  
pp. 1624-1629 ◽  
Author(s):  
TERESA RIVAS PALÁ ◽  
ANA SEVILLA
Keyword(s):  
Microbial Contamination ◽  
Hazard Analysis ◽  
Control Point ◽  
E Coli ◽  
Critical Control Point ◽  
Plate Counts ◽  
Intensive Rearing ◽  
Meat Samples ◽  
Type 3 ◽  
Meat Type

An assessment and follow-up of the microbial contamination of an Iberian pork cutting room is presented. Samples were taken from carcasses (n = 76), meat pieces (three types, n = 71), meat for dry-cured sausages (3 types, n = 66), and surfaces of equipment (n = 158). Aerobic plate counts (APC) at 37°C on meat pieces (primal cuts) were lower than on carcasses (3.62 log CFU/10 cm2 against 4.63 log CFU/10 cm2), probably owing to the removal of the skin. However, more than 80% of the meat pieces showed presence of Escherichia coli. For the three types of meat intended for dry-cured sausages, higher counts (P < 0.001) were found for meat type 3—an important cut obtained from the vertebral column—at 2.62 log CFU/g for E. coli; the particular surface used in the handling of meat type 3 also showed high counts (P <0.001) for E. coli. Consequently, attention should be paid to the hazard analysis critical control point plan at this stage. Salmonella was isolated from 3.94% of the carcass surfaces (perianal zone), 4.46% of meat pieces, and 13.58% of meat for dry-cured sausages. Moreover, the percentages for isolation of Salmonella from carcasses of Iberian pigs (extensive rearing) in our study were lower than those generally reported in the literature for “white pigs” (intensive rearing). Coagulase-positive Staphylococcus aureus was isolated in 31.82% of meat samples for dry-cured sausages, in 16.90% of meat pieces, and in 15.50% of the equipment after 4 h of work. Of the coagulase-positive strains isolated, 47.61% were producers of enterotoxin.

scholarly journals Prevalence of Campylobacter spp., Escherichia coli, and Salmonella Serovars in Retail Chicken, Turkey, Pork, and Beef from the Greater Washington, D.C., Area

2001 ◽  
Vol 67 (12) ◽  
pp. 5431-5436 ◽  
Author(s):  
Cuiwei Zhao ◽  
Beilei Ge ◽  
Juan De Villena ◽  
Robert Sudler ◽  
Emily Yeh ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Hazard Analysis ◽  
Control Point ◽  
Campylobacter Coli ◽  
Safety Education ◽  
E Coli ◽  
Critical Control Point ◽  
Food Borne ◽  
Meat Samples ◽  
Raw Meats

ABSTRACT A total of 825 samples of retail raw meats (chicken, turkey, pork, and beef) were examined for the presence of Escherichia coli and Salmonella serovars, and 719 of these samples were also tested for Campylobacter spp. The samples were randomly obtained from 59 stores of four supermarket chains during 107 sampling visits in the Greater Washington, D.C., area from June 1999 to July 2000. The majority (70.7%) of chicken samples (n = 184) were contaminated withCampylobacter, and a large percentage of the stores visited (91%) had Campylobacter-contaminated chickens. Approximately 14% of the 172 turkey samples yieldedCampylobacter, whereas fewer pork (1.7%) and beef (0.5%) samples were positive for this pathogen. A total of 722Campylobacter isolates were obtained from 159 meat samples; 53.6% of these isolates were Campylobacter jejuni, 41.3% were Campylobacter coli, and 5.1% were other species. Of the 212 chicken samples, 82 (38.7%) yielded E. coli, while 19.0% of the beef samples, 16.3% of the pork samples, and 11.9% of the turkey samples were positive for E. coli. However, only 25 (3.0%) of the retail meat samples tested were positive for Salmonella. Significant differences in the bacterial contamination rates were observed for the four supermarket chains. This study revealed that retail raw meats are often contaminated with food-borne pathogens; however, there are marked differences in the prevalence of such pathogens in different meats. Raw retail meats are potential vehicles for transmitting food-borne diseases, and our findings stress the need for increased implementation of hazard analysis of critical control point (HACCP) and consumer food safety education efforts.

Juice-Associated Outbreaks of Human Illness in the United States, 1995 through 2005

2008 ◽  
Vol 71 (2) ◽  
pp. 356-364 ◽  
Author(s):  
JAZMIN D. VOJDANI ◽  
LARRY R. BEUCHAT ◽  
ROBERT V. TAUXE
Keyword(s):  
Fruit Juice ◽  
Hazard Analysis ◽  
Control Point ◽  
Public Health Problem ◽  
The United States ◽  
Control Measures ◽  
E Coli ◽  
Critical Control Point ◽  
Control And Prevention ◽  
Human Illness

Outbreaks of illness associated with consumption of fruit juice have been a growing public health problem since the early 1990s. In response to epidemiologic investigations of outbreaks in which juice was implicated, the U.S. Food and Drug Administration implemented process control measures to regulate the production of fruit juice. The final juice regulation, which became effective in 2002, 2003, and 2004, depending on the size of the business, requires that juice operations comply with a hazard analysis critical control point (HACCP) plan. The Centers for Disease Control and Prevention (CDC) receives reports of food-associated outbreaks of illness. We reviewed fruit juice–associated outbreaks of illness reported to the CDC's Foodborne Outbreak Reporting System. From 1995 through 2005, 21 juice-associated outbreaks were reported to CDC; 10 implicated apple juice or cider, 8 were linked to orange juice, and 3 involved other types of fruit juice. These outbreaks caused 1,366 illnesses, with a median of 21 cases per outbreak (range, 2 to 398 cases). Among the 13 outbreaks of known etiology, 5 were caused by Salmonella, 5by Escherichia coli O157:H7, 2 by Cryptosporidium, and one by Shiga toxin–producing E. coli O111 and Cryptosporidium. Fewer juice-associated outbreaks have been reported since the juice HACCP regulation was implemented. Some juice operations that are exempt from processing requirements or do not comply with the regulation continue to be implicated in outbreaks of illness.

Effect of Duration of Fasting and a Short-Term High-Roughage Ration on the Concentration of Escherichia coli Biotype 1 in Cattle Feces

1998 ◽  
Vol 61 (5) ◽  
pp. 531-534 ◽  
Author(s):  
DAVID JORDAN ◽  
SCOTT A. MCEWEN
Keyword(s):  
Escherichia Coli ◽  
Repeated Measures ◽  
Hazard Analysis ◽  
Control Point ◽  
Live Weight ◽  
High Energy ◽  
European Breed ◽  
E Coli ◽  
Temporary Change ◽  
Critical Control Point

A field trial using cattle from a commercial feedlot was conducted to quantify the effect of duration of fasting and a temporary change in ration on the concentration of Escherichia coli biotype 1 in feces. A nested hierarchical design with repeated measures through time was used. Two groups of 20 British × European breed beef steers having reached slaughter weight (mean live weight 685 kg; SD 50 kg) were fed entirely on a high-energy ration typical of that used in the Ontario beef finishing industry or were switched for 4 days onto a high-roughage ration. This was followed by a period of fasting and water deprivation to mimic that which occurs prior to slaughter. Fecal samples were collected at 0, 24, and 48 h of fasting, and for each sample the total presumptive E. coli (biotype 1) CFU/g of feces was enumerated by spiral plating. Estimates of effect for the design factors were obtained by restricted maximum likelihood, and these were compared to robust counterparts obtained from generalized estimating equations. Results indicated that the ration, the duration of fasting, and their interaction had significant effects on total log E. coli concentration in feces. Cattle on the high-roughage ration for four days had a significantly lower initial log E. coli CFU/g of feces compared to cattle on the normal ration, but after 48 h of fasting they had a significantly higher concentration. It is concluded that while a temporary change in ration and duration of fasting does affect E. coli concentration in feces, these changes do not seem large enough to deliver a drastic improvement in beef carcass hygiene should they be incorporated in hazard analysis and critical control point (HACCP) plans for the preslaughter period of beef production.

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