No abstract

Clostridia in Carcasses and Red MeatClostridia are of large clinical importance as well as in the field of food hygiene, where they are responsible for spoilage but they also have a certain significance as food poisoning organisms. Information on the ecology of Clostridia in samples of deep muscle tissue of slaughtered animals is insufficient. This article is intended to increase the knowledge on the occurence of different Clostridia species in slaughtered animals.The main emphasis is put on the significance of clostridia in meat hygiene. The theoretical basis of the so called original content of microorganisms (intrinsic bacteria), the factors and pathways of Clostridia spreading in muscles and organs are demonstrated.

The spread of salmonellae in the abattoir environment during the slaughtering of cattle in the Berlin (West) slaughterhouse was investigated. A total of 99 (3.66%) out of 2704 swab samples were positive. Cutting off the hooves andpreskinning gave the highest recovery of salmonellae. Less recoveries were obtained aJier opening the abdominal cavity. Removal of head, loosening the skin of head, removing the hide and splitting the breastbone and the carcass did not result in the isolation of the organism. Salmonella anatum was the most common isolate. The same serotypes were isolated from both carcasses and equipment.A comparison between Tetrathionate-enrichment (Z' E) and Cystine-Seleniteenrichment (CSE) was made with 2 different pre-enrichment periods (6 h and 24 h); this was done with swab samples from red meat carcasses and slaughterhouse equipment. Overall, iTE had a higher isolation rate at 24 h preenrichment. The variation between enrichment media may be partly attributable to the multiple swab sampling technique used in the study.

Chicken cooled by air/water-spray systems were investigated for salmonella by two methods (OSRT-test versus section 35 Food Regulation-Method). The total contamination rate was 95%. Obviously, the air/water-spray system does not allow a significant improvement of hygienic status.