Cross-contamination of carcasses and equipment during pork processing

Warriner, Keith; Aldsworth, Timothy G.; Kaur, Simranpreet; Dodd, C.E.R.

doi:10.1046/j.1365-2672.2002.01678.x

Cited by 55 publications

(33 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Contaminated equipment, are generally recognised as major sources of cross-contaminations in meat processing units (Small & Buncic, 2009;Warriner et al, 2002). Nevertheless, the risk of Salmonella occurrence was found to be significantly reduced within retail establishments, whose personnel were trained in hygienic meat handling practices.…”

Section: Risk Factors For Salmonella Contamination In the Retailed Meatmentioning

confidence: 99%

Meat retail conditions within the establishments of Kigali city (Rwanda): bacteriological quality and risk factors for Salmonella occurrence

Niyonzima

Ongol

Brostaux

et al. 2017

Trop Anim Health Prod

View full text Add to dashboard Cite

Meat constitutes one of the major vehicles for human foodborne infections. This study aimed to assess the retail conditions and to determine the microbiological quality and safety of meat retailed within the establishments of Kigali (Rwanda). A questionnaire survey was carried out in 150 retail outlets to characterise meat retail conditions. Additionally, 270 retail meat samples were analysed for the enumeration of hygiene indicator bacteria (total mesophilic bacteria and Escherichia coli) and for the qualitative detection of Salmonella, using conventional culture methods. The results revealed that beef was the predominant meat sold within the retail premises of Kigali city, while meat from non-bovine animal species was mainly sold in large establishments. Salmonella was detected in 19.6% of all the retailed meat samples evaluated, whereas the mean loads for total mesophilic bacteria and E. coli were 7.3 and 3.5 log cfu/g, respectively. Three factors, namely the temperature conditions of the meat under retail, the cleanability of the used meat cutting boards, and the training of personnel in hygienic meat handling practices, were found to be significantly (p ≤ 0.05) associated with the risk of Salmonella occurrence in the retailed meat. The findings from this study highlight the need for improvements in hygienic meat handling practices, particularly, in small and medium meat retail establishments in Kigali.

show abstract

Section: Risk Factors For Salmonella Contamination In the Retailed Meatmentioning

confidence: 99%

Meat retail conditions within the establishments of Kigali city (Rwanda): bacteriological quality and risk factors for Salmonella occurrence

Niyonzima

Ongol

Brostaux

et al. 2017

Trop Anim Health Prod

View full text Add to dashboard Cite

show abstract

“…Fraser and Monteiro (2009) identify abattoirs as the bottleneck of the food supply chain, and as products from different producers are consolidated, there is an increased risk of cross-contamination (Kö ppel et al, 2009). Warriner, Kaur, and Dodd (2002) and Galland (1997) suggest that there are many opportunities for contamination during meat processing; however, the most likely stage for contamination is during slaughter at the end of the evisceration. They therefore assert that there is a particular need to develop a HACCP to minimise the risk of cross-contamination at this stage of the process.…”

Section: Contaminationmentioning

confidence: 99%

Challenges and practices in Halal meat preparation: a case study investigation of a UK slaughterhouse

Thomas

White

Plant

et al. 2015

Total Quality Management & Business Excellence

View full text Add to dashboard Cite

Consumer concerns over the provenance of food that has been prepared in accordance with religious requirements has risen in importance. Instances of improper identification and sale of Halal meat-based products in particular have given rise to questions over the authenticity of such foods. Despite this and the rising demand for Halal foods across the globe, little research has been conducted around the specific issues that arise during their production. This paper presents a case study investigation of a slaughterhouse in the UK that prepares both Halal and non-Halal meat products. It aims to improve our understanding of the challenges that Halal food production presents. The extra requirements of Halal food preparation place additional burdens especially upon smaller processors. Future development of quality standards should take account of the abilities of smaller organisations and the constraints under which they operate. Additionally, food quality assurance standards and systems should highlight the specific requirements of food that has been prepared in accordance with religious requirements. While this study has highlighted the complexities of Halal food production, similar issues are likely to be present in the production of Kosher food, and such compliances may also be required of foods consumed by people of other faiths.

show abstract

“…In a study conducted in 4 European countries, Hald et al (2003) reported that 9.4% of 384 carcass splitter machines were contaminated with Salmonella during the slaughtering process. In addition, Warriner et al (2002) demonstrated that E. coli and potential enteric pathogens can be transferred between pork carcasses through the splitting saw. Therefore, cleaning and disinfection of the splitting saw should be carried out after splitting each carcass in order to reduce the risk of cross contaminations.…”

Section: Carcass Splittingmentioning

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

View full text Add to dashboard Cite

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.

show abstract

Cross-contamination of carcasses and equipment during pork processing

Cited by 55 publications

References 30 publications

Meat retail conditions within the establishments of Kigali city (Rwanda): bacteriological quality and risk factors for Salmonella occurrence

Meat retail conditions within the establishments of Kigali city (Rwanda): bacteriological quality and risk factors for Salmonella occurrence

Challenges and practices in Halal meat preparation: a case study investigation of a UK slaughterhouse

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

Contact Info

Product

Resources

About