Contamination of the Deep Tissues of Carcasses by Bacteria Present on the Slaughter Instruments or in the Gut

Mackey, B.M.; Derrick, Christine M.

doi:10.1111/j.1365-2672.1979.tb00832.x

Cited by 63 publications

(25 citation statements)

References 27 publications

(20 reference statements)

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“…However, even if the potential for meat contamination from the sticking knife has been shown under laboratory conditions, the risk of such transfers, especially for pathogens like Salmonella and pathogenic E. coli, under commercial conditions seems to be quite low. Mackey and Derrick (1979) reported that in order to induce contamination of the deep tissues of a carcass a large inoculum of 10 10 to 10 12 bacteria was required, whereas the actual level of contamination generally encountered in slaughterhouses is many orders of magnitude less. In a study conducted on bovine hides at a beef slaughter plant in Ireland, hide contamination by E. coli O 157 was reported to be as low as 100 cfu per 100 cm 2 or less in 90.8% of 109 cattle (O'Brien et al, 2005).…”

Section: Cattle Stickingmentioning

confidence: 99%

See 1 more Smart Citation

Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli

Niyonzima¹,

Ongol²,

Kimonyo³

et al. 2015

JFR

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Salmonella and pathogenic Escherichia coli are known to be the major bacterial agents responsible for human foodborne infections attributable to meat. A review of the specialized literature was carried out to identify the risk factors for bovine meat contamination by these pathogens from the cattle farm to meat consumption. Animal stress during transport to the slaughterhouse and the duration of the lairage period were identified as the key factors influencing the faecal excretion of Salmonella and pathogenic E. coli as well as cattle contamination prior to slaughter. At the abattoir level, hides and visceral contents appear to be the main sources of pathogenic bacteria that contaminate carcasses along the meat production chain. Finally, temperature abuses during distribution and meat contamination by infected handlers were found to be important contributors to the post-slaughter contamination of bovine meat. The findings of this study indicate that efficient management of human food borne infections attributable to bovine meat requires an integrated application of control measures involving all actors along the meat chain, namely slaughterhouses, meat processing plants, distributors and consumers.

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Section: Cattle Stickingmentioning

confidence: 99%

“…In an experimental study (Mackey & Derrick, 1979), it was demonstrated that microbial contamination of bovine carcasses can occur during sticking. Marked strains of E. coli, Cl.…”

Section: Cattle Stickingmentioning

confidence: 99%

Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli

Niyonzima¹,

Ongol²,

Kimonyo³

et al. 2015

JFR

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“…With the exception of external surfaces of the animal and the gastro-intestinal and respiratory tracts, the musculature of healthy living animals is free of micro-organisms (Mackey and Derrick, 1979). Once the animal is slaughtered, however, the internal defence mechanisms that combat infectious agents in the living body are lost.…”

Section: Origin Of Micro-organisms In Meatmentioning

confidence: 99%

Opinion of the Scientific Panel on biological hazards (BIOHAZ) related to the effects of Nitrites/Nitrates on the Microbiological Safety of Meat Products

2004

EFSA Journal

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SUMMARYBy definition, "cured meat products" contain curing salts, usually salt (sodium chloride) and either nitrites or nitrates. The use of nitrites as a curing agent provides the cured meat colour, the cured meat flavour, and, in combination with other factors, slows or prevents growth of bacterial pathogens.Nitrites exert a concentration-dependent antimicrobial effect in cured meat products, including inhibition of the outgrowth of spores of putrefactive and pathogenic bacteria such as Clostridium botulinum. Their antimicrobial effects are pH-dependent, increasing ten-fold for each unit fall in pH. In most cured meat products, the addition of nitrites (or nitrates) is necessary to prevent the growth and toxin production by C. botulinum.The extent of protection provided to cured meats against microbial growth has been attributed by different researchers to many factors including the input concentration of nitrite, the residual nitrite concentration, the salt concentration of the product, the addition of sodium ascorbate (or isoascorbate / erythorbate), the heat treatment applied, the storage temperature, the initial pH of the meat, and the spore load initially present. The extent of protection is due to a combination of factors rather than any single factor.The antimicrobial effect of nitrite is also markedly influenced by the presence of iron. The availability of iron forms capable of binding and inactivating nitrite varies with the type of animal tissue processed (e.g. it is high in liver and blood sausage, lower in beef, while pork and chicken have the lowest iron content). The absence of a protective effect of nitrite in liver sausages has been ascribed to the presence of high natural quantities of iron in the product. of 31laboratory investigations is the number of spores of C. botulinum present initially. In the inoculum of experimental studies the number of spores present is several orders of magnitude greater than their relatively rare occurrence in commercial products. This is important because in laboratory experiments there is consistently less growth and less toxin production with a low inoculum than with a high inoculum.There is no direct relationship between the input nitrite and the residual nitrite, especially if sodium ascorbate (or sodium isoascorbate / sodium erythorbate) is present in the formulation to prevent oxidation and to fix the colour.The Panel is of the opinion that the ingoing amount of nitrite, rather than the residual amount, contributes to the inhibitory activity against C. botulinum. Therefore, control of nitrite in cured meat products should be via the input levels rather than the residual amounts.The amount of nitrite necessary to inhibit C. botulinum differs from product to product. With good hygiene, HACCP and realistically short storage times under good temperature control, some meat products can be produced without using nitrites, although these are not strictly "cured meat products". The practices mentioned above are essential whenever levels of nitrites are reduced.In...

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“…Instead, the incidence of human salmonellosis has been steadily rising for many years, while meat-associated organisms such as Campylobacter and enteropathogenic Escheichia coli have emerged as important causes of enteric disease (Silliker 1982;Griffin et al 1988;Griffiths and park 1990;Park et al 1991 (Gill 1979). Slaughtering will not lead to the contamination of tissues, except when they are directly contacted by slaughtering instruments (Mackey and Derrick 1979). Contamination of meat occurs during the dressing process, when bacteria are transferred from the skins and the guts of carcasses to the freshly exposed meat surfaces.…”

Section: The Efftcacy Of Traditional Meat Inspectionmentioning

confidence: 99%

Current and emerging approaches to assuring the hygienic condition of red meats

Gill¹

1995

Can. J. Anim. Sci.

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Gill, C. O. 1995. Current and emerging approaches to assuring the hygienic condition of red meats. Can. J. Anim. Sci. 75: 1-13. Current meat inspection aCtivities exclude overtly diseased animals and carcasses from human consumption, and prevent grossly unhygienic meat production practices. However, they have signally failed to reduce the incidence of enteric pathogens on meat although the transmission of such organisms from asymptomatic animals is recognized as the major health risk associated with meat. The general hygienic condition of meat will be improved only if effective Hazard Analysis: Critical Control Point (HACCP) systems can be developed for meat production, preparation and distribution processes. The development of effective HACCP systems is impeded by the uncertain commitment of managements to product improvement, the lack of defined procedures for the objective identification of hazardous practices, and the persistence of the subjective assessment of the hygienic condition of product. Cette mise au point est entrav6e par l'engagement encore peu convaincu des gestionnaires envers I'am6lioration des produits, par I'absence de protocoles d6finis pour lidentification objective des pratiques dangereuses et par la persistance de la pratique de l'6valuation subjective de l'6tat hygi6nique des produits. L'6laboration de protocoles objectifs pour I'analyse des risques faciliterait l'6limination des autres obstacles ir la mise en place de systbmes ARMPC.

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Contamination of the Deep Tissues of Carcasses by Bacteria Present on the Slaughter Instruments or in the Gut

Cited by 63 publications

References 27 publications

Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli

Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli

Opinion of the Scientific Panel on biological hazards (BIOHAZ) related to the effects of Nitrites/Nitrates on the Microbiological Safety of Meat Products

Current and emerging approaches to assuring the hygienic condition of red meats

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