An Efficient Sampling Technique Used To Detect Four Foodborne Pathogens on Pork and Beef Carcasses in Nine Belgian Abattoirs

Abstract

The method presented in this paper should prove useful in assessing the effectiveness of HACCP plans developed in slaughterhouses. Samples were collected by swabbing well-defined areas of pork and beef carcasses with sterile gauze. Between 160 and 420 half-carcasses were swabbed in each of nine pork or beef slaughterhouses. Swabs from five carcasses were placed in the same sterile Stomacher bag, constituting a single composite sample. Standard or validated analytical methods were used to isolate and characterize four foodbome pathogens. Salmonella spp., Listeria monocytogenes, Campylobacter spp., and verocytotoxin-producing E. coli were detected, respectively, in 27, 2, 2, and 14% of the pork samples and 0, 22. 10, and 5% of the beef samples. Of the 10 samples positive for E. coli O157, only one yielded an isolate confirmed to be entcrohemorrhagic. Since Salmonella spp. appear as the main contaminant of pork (27%) and L. monocytogenes as the main contaminant of beef (22%), any slaughterhouse sampling plan should include testing for the former in the case of pork carcasses and for the latter in the case of beef carcasses. One should also test regularly for the presence of E. coli O157 and Campylobacter spp. in pork and beef abattoirs. The method presented here is an easy way to assess the contamination rate of carcasses at the end of the slaughtering process.

Prevalence and antimicrobial resistance of Campylobacter in raw milk in the selected areas of Poland

“…(Prescott andBruin-Mosch 1981, Stern 1981), while the level of carrier state in herds of dairy cows is estimated at the level of 8-46% (Beumer et al 2008). Additionally the bacteria may be present on the skin, coat and hoofs (Korsak et al 1998). The majority of microorganisms are introduced to milk from the contaminated external surface of the teats, equipment or hands of workers (Ayres et al 1980), although mastitis is also mentioned as the possible contamination source.…”

ISOLAMENTO DE Salmonella NA TECNOLOGIA DE ABATE DE SUÍNOS COMO SUBSÍDIO PARA O SISTEMA APPCC

“…Já Bessa et al (2004) detectaram Salmonella em 55,6% de 300 carcaças amostradas. Os níveis de isolamento de Salmonella em carcaças suínas é variado, com números desde 1,4% (SWA-NEMBURG et al, 2001), 13% (OOSTEROM et al, 1985), 27% (KORSAK et al, 1998), 29% (EPLING et al, 1993 até 30% (BERENDS et al, 1997).…”

Assessment of bacterial superficial contamination in classical or ritually slaughtered cattle using metagenetics and microbiological analysis

“…Four sterile cotton pads were used for the "legal" zone and pooled in the same plastic bag while one other sterile cotton pad was used for the neck zone. The swabbing techniques have already been described in the scientific literature Korsak et al, 1998). Fig.…”

“…Although in comparison to the excision technique there is a slight underestimation of the microflora present on carcass surfaces, the swabbing method for carcass monitoring has proven its efficiency, requires little equipment and is non-destructive Korsak et al, 1998).…”