Distribution of microflora on cattle hides and its transmission to meat via direct contact

Antić, Dragan; Blagojević, Bojan; Dučić, Miroslav; Nastasijević, Ivan; Mitrovic, Radmila; Bunčić, S.

doi:10.1016/j.foodcont.2009.12.022

Cited by 49 publications

(53 citation statements)

References 20 publications

(26 reference statements)

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“…However, the numbers of these three groups of microorganisms were not significantly different between skinned and chilled carcasses at the same plant or on the same type of carcasses at the two plants (p >0.05). Total aerobic counts between 10 4 and 10 10 cfu/cm 2 on hides have been reported in studies from various countries (Antic et al, 2010;Bacon et al, 2000;Blagojevic, Antic, Ducic, & Buncic, 2011;Yang, Badoni, Tran, & Gill, 2015;Zweifel, Capek, & Stephan, 2014). Some of those bacteria will inevitably be transferred to the meat during hide removal, from direct contact of hides with carcasses, aerosols generated during pulling of the hides and/or equipment that is used for opening cuts (C. O.…”

Section: Resultsmentioning

confidence: 99%

Microbial Ecology of Decontaminated and Not Decontaminated Beef Carcasses

Yang

Tran

Wolters

2017

JFR

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The objective of this study was to investigate spoilage microflora of decontaminated and not decontaminated beef carcasses. Carcasses after skinning and after chilling at two beef plants (A, a small plant where no interventions but dry chilling are used; B, a large plant where multiple antimicrobial interventions and spray chilling are used) were swab-sampled for determination of carcass microflora. The numbers of aerobes, Pseudomonas, Brochothrix thermosphacta, lactic acid bacteria (LAB), and Enterobacteriaceae (EB) on carcasses at plant A after skinning were 5.2, 3.7, 2.8, 3.9, and 1.6 log cfu 15,000 cm -2 and they were not significantly different (p>0.05) from those on carcasses at plant B at equivalent times. The numbers of EB were significantly lower (p<0.05) on carcasses after chilling at both plants. However, no difference was observed for the other four groups of microorganisms (p>0.05). At plant A, the microflora on carcasses after skinning and after chilling included 18 and 19 bacterial species, with Psychrobacter (30.9%) and Psychrobacter (42.9%) being the respective predominant genus, respectively. At plant B, the microflora after skinning and after chilling included 21 and 17 bacterial species, with Chryseobacterium (18.6%), Kocuria (18.6%) and Brevibacterium (18.6%), and Pseudomonas (33.3%) being the respective predominant genera. The spoilage microflora of decontaminated beef carcasses is similar in numbers to that of conventionally produced carcasses, suggesting the decontamination treatments for beef carcasses may not cause major difference in storage life of chilled vacuum packaged beef, the major form of beef for international and domestic trading in North America.

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Section: Resultsmentioning

confidence: 99%

Microbial Ecology of Decontaminated and Not Decontaminated Beef Carcasses

Yang

Tran

Wolters

2017

JFR

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“…4, No. 5; study showed that only 0.5 to 0.00002% of the hide microflora is transferred to dressed bovine carcass via direct contact (Antic et al, 2010) highlighting the importance of other transmission pathways such as indirect contamination via knives and/or hands or airborne transfers. Nevertheless, even if the reported hide-to-meat microbial transmission rates appear to be relatively low, it should be noted that the risk associated to these transmissions is still significant.…”

Section: Cattle Skinningmentioning

confidence: 99%

“…At the farm level, cattle destined for slaughter should be clean and dry with no visible dirt on their hides (Antic et al, 2010). Any practice that can generate animal stress during transport, such as mixing cattle from different farms and over loading trucks should be avoided (Small & Buncic, 2009).…”

Section: Preslaughter Contamination Of Live Cattlementioning

confidence: 99%

“…This makes the skinning operations more difficult for the operator and may increase the risk of carcass contamination from the hide, especially when hide removal is carried out manually. Antic et al (2010) reported that microbial contamination of bovine carcases during skinning was more likely to occur when the animal hide was wet. Steam treatments were also found to deteriorate the commercial quality of hides (McEvoy et al, 2003).…”

Section: Hide Decontamination Treatmentsmentioning

confidence: 99%

“…During the skinning process, carcass contamination may occur through direct contact between the carcass and the hide or indirectly through equipment or operators contaminated by hides. Carcass contamination by airborne transfer is also possible (Antic et al, 2010).…”

Section: Cattle Skinningmentioning

confidence: 99%

See 2 more Smart Citations

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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Microbial ecology of beef carcasses and beef products

Yang

2016

Quantitative Microbiology in Food Processing

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Distribution of microflora on cattle hides and its transmission to meat via direct contact

Cited by 49 publications

References 20 publications

Microbial Ecology of Decontaminated and Not Decontaminated Beef Carcasses

Microbial Ecology of Decontaminated and Not Decontaminated Beef Carcasses

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

Microbial ecology of beef carcasses and beef products

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