Establishing microbiological surveillance programmes at slaughterlines—A new concept of meat hygiene

Stolle, F. A.

doi:10.1016/0309-1740(88)90047-2

Cited by 14 publications

(7 citation statements)

References 4 publications

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“…The mean fecal coliform counts were much higher on front quarters (p <0.05) only at the processing step of trimming and final washing in one establishment. Similarly NortjC et al (1989) and Stolle (1988) found the front quarter to be more contaminated than hind quarters.…”

Section: Resultsmentioning

confidence: 82%

“…The presence of coliforms in great numbers also indicates improper handling and storage. The total plate count, Enterobacteriaceae count and fecal coliform count have an indicator function for processing hygiene and storage quality (Charlebois et al 1991;Fliss et al 1991;Nortjt and Naudt 1981;Nort~C et al 1990;Stolle 1988;Whelehan et al 1986).…”

Section: Introductionmentioning

confidence: 99%

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Fecal Coliform Contamination of Beef Carcasses During the Slaughtering Process

Nizamlıoğlu

Gürbüz

2001

Journal of Food Safety

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The purpose of this study was to determine the fecal coliform counts of beef carcasses during different stages in the slaughter process. A total of nine carcasses were selected at random in the abattoir. The samples were taken by excision from three different sites; rump, brisket and shoulder. The samples were collected from the same carcasses at four different stages of processing; after dressing, after evisceration, after washing and after chilling for 24 h in a chilling room. The processing steps did not increase the fecal coliform counts on the rump samples. There were no significant differences in the samples of rump and shoulder among different processing steps. The contamination level of the brisket after washing was significantly higher than other processing steps. Brisket and shoulder parts are critical points for microbiological sampling as these sites showed higher microbial counts after chilling steps. The data obtained have relevance for the planning of washing methods for the production of clean and safe carcasses.

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Section: Resultsmentioning

confidence: 82%

Section: Introductionmentioning

confidence: 99%

Fecal Coliform Contamination of Beef Carcasses During the Slaughtering Process

Nizamlıoğlu

Gürbüz

2001

Journal of Food Safety

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“…This high consumption makes it a matter of prime importance that the consumer receives safe wholesome products prepared under the best sanitary conditions. Total aerobic counts (TAC), Enterobacteriaceae, coliforms, and Escherichia coli counts have an indicator function for processing hygiene and storage quality (ICMSF 1980(ICMSF , 1983Stolle 1988;Nortjé and others 1990;Abu-Ruwaida and others 1994). The U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) Pathogen Reduction/Hazard Analysis Critical Control Point (HACCP) Final Rule requires that all poultry facilities monitor E. coli levels on fresh broiler chicken carcasses (USDA-FSIS 1996).…”

Section: Introductionmentioning

confidence: 99%

Methods to Detect the Occurrence of Various Indicator Bacteria on the Surface of Retail Poultry in Spain

Capita

Alonso‐Calleja

García‐Arias

et al. 2002

Journal of Food Science

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Contamination levels (cfu/g and cfu/cm 2 ) of indicator microorganisms in retail broiler chicken carcasses in León (Spain) were investigated. Counts (log 10 cfu/g) were 5.19, 3.04, 2.73, 3.38, and 3.16 for total aerobic counts (TAC), Enterobacteriaceae, coliforms determined by the standard VRBA method (coliforms-VRBA), coliforms determined by the Hydrophobic Grid Membrane Filter method (coliforms-HGMF), and Escherichia coli (HGMF method), respectively. These values fit into the microbiological criteria for poultry meat consulted. A low correlation coefficient was found between TAC and Enterobacteriaceae counts (r = 0.308; P = 0.053) and between coliforms-VRBA and coliforms-HGMF counts (r = 0.398; P = 0.048). The determination method had a significant influence on the coliform counts obtained. All broiler chicken carcasses harbored E. coli biotype I. E. coli biotype II was detected in 20% of the samples. The HGMF method was not completely specific for detecting E. coli since 11.25% of false positive colonies were found.

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“…Daily absence of certain bacteria such as Pseudomonas and Staphylococcus our abattoir samples does not necessarily imply the absence of the surface of carcasses tested, but would especially at a sampling problem as their distribution can be so punctual that we were able to miss them by taking some tattered and not others; some authors believe that it is not desirable to use them as hygienic quality indicator slaughterhouse meat (Stolle, 1988). The impact of this research to the population of Bukavu is that it permeates to the community of the dangers to the development of bacteria on beef and state veterinary service to know the hygienic quality of meat produced in slaughterhouses and sold to urban markets.…”

Section: Bacteriological Quality Of Beef Carcass Meat Sold In Slaughtmentioning

confidence: 99%

The HYGIENIC QUALITY ASSESSMENT OF FRESH BEEF MEAT IN BUKAVU URBAN SLAUGHTERHOUSES, SOUTH KIVU PROVINCE OF THE LONG SALE CHAIN: POTENTIAL HEALTH RISKS FOR CONSUMERS EASTERN D.R. CONGO

Ombeni

Babe

Munyuli³

et al. 2018

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Meat is generally subject to multiple sources of microbial contamination related to the length and complexity of their journey from farm to consumer's table. The purpose of this study is to assess the current hygienic quality level of fresh beef slaughtered in Bukavu urban slaughterhouses, South Kivu to identify the health dangers to consumers. The meat samples were taken from 78 carcasses into three periods: at the slaughterhouse, to the market at the end of the transport position of sale and butchery. Microorganisms were sought following appropriate ISO standards. Total Aerobic Mesophilic Flora (FAMT), total coliforms, staphylococcus and other enterobacteria were counted more (p<0.001) at the slaughterhouse and the market at the end of transportation to butchery Chi²: 64.90; 82.91 and 176.5, respectively; p<0.001). Hygienic quality of beef meat is poor, this study revealed a very high level of contamination of the collar and shoulder of beef carcass analyzed from slaughterhouse to distribution location (p<0.001). The very high bacterial load of these products is observed at the slaughterhouse and the public market during carcasses transport, the lesser butchery. This charge varies as well according to the slaughterhouse where the sampling took place, site and date of collection, including public slaughterhouse, most visited by distributors and that of suburban is the most famous. Beef carcasses are contaminated almost at the end of the week (thursday) by pathogenic bacteria such as; Staphylococcus aureus, Salmonella ssp., E. coli, coliforms and other Enterobacteriaceae represent a great danger of food poisoning to consumers, hence the need to implement an effective program against beef contamination, veal and respect for hygiene breeding farm, slaughterhouses, slaughter procedures, method of handling meat, and transport to the sale to consumer.

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Establishing microbiological surveillance programmes at slaughterlines—A new concept of meat hygiene

Cited by 14 publications

References 4 publications

Fecal Coliform Contamination of Beef Carcasses During the Slaughtering Process

Fecal Coliform Contamination of Beef Carcasses During the Slaughtering Process

Methods to Detect the Occurrence of Various Indicator Bacteria on the Surface of Retail Poultry in Spain

The HYGIENIC QUALITY ASSESSMENT OF FRESH BEEF MEAT IN BUKAVU URBAN SLAUGHTERHOUSES, SOUTH KIVU PROVINCE OF THE LONG SALE CHAIN: POTENTIAL HEALTH RISKS FOR CONSUMERS EASTERN D.R. CONGO

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