Assessment of carcass contamination with E. coli O157 before and after washing with water at abattoirs in Nigeria

Microbial hazards associated with pig carcasses and molecular detection of enterotoxigenic <i>Staphylococcus aureus</i> at different stages of the slaughter process

“…This could also be a contributory factor to the presence of microbial contaminants detected after singeing and rise in levels of such contaminants after evisceration. These findings agree with those of Spescha et al (2006) and Bello et al (2011) who reported an increase in carcass contamination (in pigs and cattle respectively) after washing during slaughtering procedures in some abattoirs. The hazards observed necessitated every washing stage to be considered a CCP in all the slaughter houses except for that in Kanshio which was slightly different probably because of the flowing stream used as the source of water.…”

A Study of Isolation and Identification of Campylobacter Species, Listeria Monocytogenes E. Coli O157:h7 and Salmonella Species From Raw Chicken Carcasses and Beef Meat by Multiplex Polymer Chain Reaction in Baghdad City.

“…And this agree with other study in morocco as they found that 71% (75/105) of Salmonella spp isolates were susceptible to Ciprofloxacin, Ceftazidim, Cefotaxime, Cefamandol, Gentamycin and Mecillinam ,while the most common resistance observed was to tetracycline and Ampicillin ,Another study in Iran ,all isolates, from chicken meat samples were resistance to Ampicillin, Amoxicillin, Nitrofuranthoin, Tetracycline, and were susceptible to Gentamycin and Ceftriaxone [40,41].…”

Hygienic Considerations of Pathogenic Escherichia Coli Contamination on Cattle Carcass Surfaces in Egypt

“…The results recorded in Table (1) were similar with those reported by Bello et al, (2011) (4.6 Log to 4.9 Log cfu/cm 2 ), Ahmad (2013) (2.81 log cfu/cm 2 ) and Eugène (2013) (0.8 to 3.0 log cfu/g). On the other hand, higher ones were recorded by EL-Morsi (1994) (39×10 2 cfu/cm 2 ) and Bogere, P. and Baluka, A. S. (2014) (8.4x10 4 cfu/g).…”