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.

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.

Prevalence and Antibiograms of Salmonella in Commercially Produced Crocodile meat in Zimbabwe

2021 ◽  
Vol 36 (1) ◽  
pp. 1-14
Author(s):  
A.Z. Nhidza ◽  
C. Gufe ◽  
J. Marumure ◽  
Z. Makuvara ◽  
T. Chisango ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Penicillin G ◽  
Diffusion Method ◽  
Biochemical Tests ◽  
Disk Diffusion Method ◽  
Critical Control Point ◽  
Meat Samples ◽  
Low Prevalence ◽  
Susceptibility Profiles

The presence of Salmonella in food products and emergence of antibiotic resistance are the major challenges facing public health policies. A total of 2749 crocodile meat samples obtained from the Central Veterinary Laboratories in Zimbabwe were screened for Salmonella specieswere collected from three Zimbabwean commercial farms between the year 2012 and 2019 for a retrospective observational study to determine the prevalence and magnitude of antibiotics resistant Salmonella species in crocodile meat. The isolation of Salmonella was in accordance with the ISO 6579:2002 and the antibiotic susceptibility testing was carried out based on Clinical and Laboratory Standard Institute’s recommendations by means of the Kirby-Bauer disk diffusion method. SILAB Database was used to determine the prevalence of Salmonella species. Prevalence was stratified by year and farms. Twenty Salmonella isolates were identified using biochemical tests, and 15 were confirmed by polymerase chain reaction (PCR). Antimicrobial susceptibility profiles of the confirmed Salmonella isolates were examined using 14 antibiotics. The overall prevalence of Salmonella species in crocodile meat samples was 0.5%. The prevalence of Salmonella species ranged from 0.04% to 0.44% in the crocodile meat samples and annual prevalence ranged from 0.01% to 1%. The highest prevalence of Salmonella (4.4%) was recorded in the year 2012. Salmonella isolates from one of the three tested farms were resistant to Erythromycin (73.33%), Ampicillin (80%), and Penicillin G (100%). Generally, Salmonella isolates displayed lower resistance to Cefepime, Ceftriaxone, Amikacin, Tetracycline, Ertapenem, Florfenicol, and Erythromycin (0-53.33%) whereas all Salmonella isolates showed susceptibility to Cefepime, Ceftriaxone, Ertapenem, and Florfenicol. Although the study indicates low prevalence of Salmonella species in crocodile meat, there is a need for strict implementation of Hazard Analysis Critical Control Point (HACCP) to reduce contamination rates in meat and its products

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.

scholarly journals Assessment of the Level of Hazard Analysis and Critical Control Point (HACCP) Prerequisites Adopted in Poultry Meat Production and Processing in Khartoum State, Sudan

2021 ◽  
Vol 3 (5) ◽  
pp. 46-54
Author(s):  
Mona Ahmed Babiker Ahmed ◽  
Atif Elamin Abdelgadir ◽  
Hayfa Mohammed Ismail
Keyword(s):  
Bacterial Growth ◽  
Hazard Analysis ◽  
Control Point ◽  
Poultry Meat ◽  
Meat Production ◽  
P Value ◽  
Gram Negative ◽  
Critical Control Point ◽  
Significant Difference ◽  
Meat Samples

This study was conducted to evaluate the current implementation level of Hazard Analysis and Critical Control Point (HACCP) prerequisites adopted in poultry meat production and processing in Khartoum State, Sudan. To achieve the goal, a cross sectional study was conducted. Data and samples were collected from January to September 2018 from 12 close system broiler slaughterhouses according to Non-Probability Multistage Cluster Sampling Method in Khartoum, Khartoum North (Bahri), and Omdurman localities (4 farms from each). A standardized questionnaire was conducted for slaughterhouses (12 for each) to investigate the current status of implemented HACCP prerequisites. One hundred and eighty swab samples were taken from different sites in the slaughterhouses’ halls (surfaces, workers’ hands, boots, water, and chillers) followed by 240 swab samples collected from broiler carcasses after 4 process steps (defeathering, evisceration, washing and chilling). After bacterial culturing, isolation, and identification, all collected Data were subjected to descriptive and analytical statistic such as Chi square and ANOVA using SPSS. Low level of good practices in slaughterhouses was shown regarding programmed documented personal hygiene staff training and qualification for responsibilities 50.0% (n=6), preventative maintenance 41.7% (n=5), and appropriate use of personal facilities 58.3% (n=7). In addition to that, 66.7% (n=8) of examined premises showed difficulty in cleaning, inadequate ventilation and 33.3% (n=4) showed lack of sanitary facilities (dispensers, personnel changing rooms, toilets, washing basins). Unhealthy practices and habits were observed in majority of workers during work such as not washing hands before entering production areas, smoking, and eating and drinking in processing areas, beside low level of medical check in two thirds of them 66.7% (n=8). Bacterial growth was shown in 60.0% (n=108) and 58.80% (n=141) of slaughterhouses’ halls samples and meat samples respectively. There was significant difference between state of growth of slaughterhouses’ halls sample and farm location (χ2=7.22 and P-value = 0. 027) while a high significant difference in association between state of growth of meat samples and slaughterhouses’ location (χ2=43.02 and P-value=0. 000) was revealed. The Gram positive and Gram negative isolates were mostly detected in workers’ hands 19.60% (n=56) and 4.36% (n=12) respectively. The difference between growth state of bacteria in slaughterhouses’ halls samples and sample sites was highly significant (χ2=30.92 and P-value=0.000) and the highest growth was shown in workers’ hands. On the other hand, most of Gram positive and Gram negative bacteria in processing steps were detected after defeathering 14.40% (n=41) and evisceration 2.49% (n=7) steps. However, there was no significant difference resulting from association of state of bacterial growth of poultry meat samples and different process steps (χ2=5.14 and P-value=0.162). Slaughterhouses’ halls samples and meat samples were found contaminated with harmful pathogenic bacteria such as Salmonella spp. 1.41% (n=4), Escherichia coli 9.51% )n=27(, Staphylococcus aureus 7.75% (n=22), Citrobacter frundi 1.41% (n=4), and Micrococcus kristanae 8.75% (n=24). In conclusion, effective adoption of HACCP PRPs and biosecurity measures in Khartoum State has not been given serious attention beside lack of knowledge, resources, and absence of official authority’s role. Absence of proper “Farm to Table” hygiene policy in broiler production negatively affects poultry meat hygiene and consequently threatens public health. Therefore, formulation of suitable procedures and regulations by official authorities for implementing HACCP PRPs and biosecurity measures are needed to ensure poultry meat hygiene from primary stages of production till the end product.

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.

Effects of Simulated Dry and Wet Chilling and Aging of Beef Fat and Lean Tissues on the Reduction of Escherichia coli O157:H7 and Salmonella

2011 ◽  
Vol 74 (2) ◽  
pp. 289-293 ◽  
Author(s):  
A. W. TITTOR ◽  
M. G. TITTOR ◽  
M. M. BRASHEARS ◽  
J. C. BROOKS ◽  
A. J. GARMYN ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Control Point ◽  
Tissue Type ◽  
Escherichia Coli O157 ◽  
Air Velocity ◽  
E Coli ◽  
Critical Control Point ◽  
Initial Reduction ◽  
Plate Counts ◽  
Antimicrobial Interventions

The efficacy of dry and wet chilling and aging of beef as methods for the reduction of Escherichia coli O157:H7 and Salmonella on lean and fat tissues was studied. Samples were obtained from a harvest facility prior to antimicrobial interventions and were inoculated with a cocktail mixture of E. coli O157:H7 or Salmonella to achieve a target inoculation of 6 log CFU/cm2. Wet chilled and aged samples were then suspended, sprayed (10°C) continuously for 15 min and then sprayed for 1 min every 17 min for 17 h, and vacuum packed after 48 h. Dry chilled and aged samples were suspended in refrigeration (3°C) with an air velocity of 0.25 m/s and a relative humidity of 80%. A large initial reduction of E. coli O157:H7 and Salmonella was observed, regardless of tissue type and chilling method. Fewer E. coli O157:H7 microorganisms were detected on wet chilled samples at 24 and 36 h; however, plate counts were higher from wet aged samples excised at 7 through 28 days. The final plate counts were 1.03 and 3.67 log CFU/cm2 for dry and wet aged samples, respectively. Fewer E. coli O157:H7 microorganisms were detected on fat samples from each sampling time, with the exception of 28 days, compared with lean samples. Similar trends were observed in the reduction of Salmonella for chilling or aging method and tissue type, resulting in final plate counts of 1.25 and 3.67 log CFU/cm2 for dry and wet aged samples, respectively. The findings reaffirmed wet or dry chilling and aging as potential interventions for small plants as a critical control point.

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.

Microbiological Monitoring of Sheep Carcass Contamination in Three Swiss Abattoirs

2003 ◽  
Vol 66 (6) ◽  
pp. 946-952 ◽  
Author(s):  
C. ZWEIFEL ◽  
R. STEPHAN
Keyword(s):  
Significant Relationship ◽  
Hazard Analysis ◽  
Sampling Site ◽  
Control Point ◽  
Critical Control Point ◽  
Plate Counts ◽  
Polymerase Chain ◽  
Carcass Contamination ◽  
Positive Results

At three Swiss abattoirs, 580 sheep carcasses were examined at 10 sites by the wet-dry double-swab technique. The aim of this study was to obtain data on microbiological contamination at the abattoirs and to develop a procedure for monitoring slaughter hygiene. Median aerobic plate counts (APCs) (log CFU/cm2) ranged from 2.5 to 3.8, with the brisket and neck sites showing the most extensive contamination. Enterobacteriaceae were detected on 68.1% of the carcasses and in 15.2% of the samples. The proportion of positive results ranged from 2.6% (for the hind leg and the flank at abattoir C) to 42.2% (for the perineal area at abattoir A). The percentage of samples testing positive for stx genes by polymerase chain reaction was 36.6%. A significant relationship between APC and the detection of Shiga toxin–producing Escherichia coli (STEC) was found for abattoirs A and B (depending on sampling site), whereas a significant relationship between Enterobacteriaceae and STEC detection was confirmed only for abattoir A (P < 0.05). In 57.1% of the 56 isolated non-O157 strains, stx2 genes were detected, and most of them were stx2d positive. Additional virulence factors were detected in 50% of the STEC strains, with 8.9% of these strains being eae positive, 50% being EHEC-hlyA positive, and 3.6% being astA positive. For the determination of carcass contamination, the monthly examination of 10 sheep carcasses for APC and Enterobacteriaceae counts in the neck, brisket, and perineal areas is recommended. This procedure is a valuable tool for the verification of slaughter hygiene according to hazard analysis critical control point principles.

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