Growth of<i>Salmonella</i>on chilled meat

Mackey, B.M.; Roberts, T. A.; Mansfield, J.P.; Farkas, G. L.

doi:10.1017/s0022172400027121

Cited by 37 publications

(15 citation statements)

References 31 publications

(23 reference statements)

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“…There is good agreement in the results from 10°C upwards, and at lower temperatures the generation and lag times are so prolonged as to be of no practical significance in the normal treatment of meat in an abattoir. Shaw, Marr & Ingraham (1971) found that the minimum temperature of growth of a strain of E. coli in liquid nutrient medium lay between 7-5 and 7-8°C, and Mackey et al (1980) observed no growth of salmonella strains on beef at 7-5 'C. However, there have been reports in the literature that salmonellas can grow on laboratory media at temperatures substantially below 8 'C.…”

Section: Comparison Of Resultsmentioning

confidence: 99%

The generation time, lag time, and minimum temperature of growth of coliform organisms on meat, and the implications for codes of practice in abattoirs

Smith

1985

J. Hyg.

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SUMMARYThe growth of coliform organisms on meat tissue from sheep carcasses processed in a commercial abattoir was investigated. The results indicated that for practical purposes the minimum temperature of growth of these organisms on meat may be taken as 8 'C. Equations were derived relating the generation time and the lag time of coliform organisms in raw blended mutton to the temperature at which the meat is held. Estimates of growth obtained with these equations were found to agree closely with the experimental results, especially at temperatures above 10°C, and allowed the generation times and the lag times for all temperatures up to 40 'C to be calculated. These times were also found to agree closely with the times determined using a strain of Escherichia coli inoculated into blended mutton tissue. A strain of Salmonella typhimurium inoculated in the same way into blended mutton tissue gave longer generation and lag times at temperatures below 15 'C. Therefore, it is believed that the calculated tables of lag and generation times included in this paper can be used to determine the length of time raw chilled meat may be held afterwards at temperatures above the minimum temperature of growth without an increase in the number of any salmonella organisms present, and these times include a safety margin at each temperature.The study indicates that the mandatory codes of practice presently applied in commercial abattoirs are too stringent. Maintaining the temperature of boning rooms at 10 'C or less does not appear to be necessary providing the meat is processed within the calculated time limits. A relaxation of the restrictions on boning room temperatures would decrease costs, increase worker comfort and safety and would not compromise the bacteriological safety of the meat produced.

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Section: Comparison Of Resultsmentioning

confidence: 99%

The generation time, lag time, and minimum temperature of growth of coliform organisms on meat, and the implications for codes of practice in abattoirs

Smith

1985

J. Hyg.

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“…However, other food such as fresh produce, seafood and chocolate have also been implicated in outbreaks because of cross-contamination, use of contaminated water, use of manure as a fertilizer, presence of animals or birds in the production area or other factors. Therefore, the aim of this study was to determine the Salmonella meat contamination and caused infection cross contamination of meat caused slaughtering premises (Mackey et al, 1980;Slavik et al, 1995).…”

Section: Introductionmentioning

confidence: 99%

Study on Salmonella contamination in poultry lean meat and meat with skin in Tabriz slaughter houses

Afshin¹,

Saeid²,

Ghadimi³

2014

Afr. J. Biotechnol.

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Some microorganisms such as Salmonella, Listeria and Campylobacter cause foodborne diseases in human, which some control and food safety measures are not able to prevent. However, it is necessary to devise new systems for achieving this target. The purpose of this study was to determine Salmonella contamination through cross contamination of meat in slaughtering premises. For this study, a total of 50 samples were taken from slaughterhouses and transported to the laboratory of food hygiene where they were divided to 2 groups; the first group consists of lean meat, while the other group consists of meat with skin. Each sample (25 g) was prepared according to Standard methods of Institute of standards and Industrial Research of Iran. The McNemar test for qualitative data was used to compare the two groups. According to the results obtained from the 2 groups; 17 samples from first group and 10 samples from second group (meat with skin) were positive. A comparison of these two group showed a significant difference (p<0.05). The results show that the rate of cross contamination with salmonellosis disease in slaughterhouses was high and it proves that they should be omitted by properly skinning and cooking the contaminant.

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“…In Australia, the temperature of a boning room must not rise above 12°C or remain above 10°C for more than 2 h, otherwise all meat must be removed from the room and placed in a chiller or freezer and operations may not recommence until such time as the boning room temperature has been returned to within the legislated levels (Australian Export Meat Manual, 1982). No doubt these temperatures effectively inhibit the growth of salmonella bacteria (Mackey et al 1980) but it is possible that such requirements are too stringent and waste energy maintaining an unnecessarily low temperature. Certainly, it is unpleasantly cold for plant operators who have to work in these rooms.…”

Section: Introductionmentioning

confidence: 99%

Calculation of the expected increases of coliform organisms,Escherichia coliandSalmonella typhimurium, in raw blended mutton tissue

Smith

1987

Epidemiol. Infect.

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SUMMARYSamples of blended mutton tissue in small polyvinyl chloride sachets were incubated in water baths for different times and at varying temperatures. The temperature of each bath was recorded accurately throughout each experiment. Using equations previously derived for the lag and generation times of coliform organisms in blended mutton tissue, the expected increases of these bacteria were calculated from the time/temperature recordings. These were compared with the data obtained from plate counts made on the tissue samples in the sachets before and after incubation. The studies were done with a strain of Escherichia coli, one of Salmonella typhimurium and the coliform organisms naturally present on sheep carcasses processed in a commercial abattoir. The calculated growth agreed closely with that measured. Therefore, if mutton, after overnight chilling, is warmed again to temperatures within the growth range of these bacteria, the possible increases in the numbers of cells present can be calculated directly from time and temperature measurements.The implications for the present codes of practice in abattoirs are discussed.

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Growth ofSalmonellaon chilled meat

Cited by 37 publications

References 31 publications

The generation time, lag time, and minimum temperature of growth of coliform organisms on meat, and the implications for codes of practice in abattoirs

The generation time, lag time, and minimum temperature of growth of coliform organisms on meat, and the implications for codes of practice in abattoirs

Study on Salmonella contamination in poultry lean meat and meat with skin in Tabriz slaughter houses

Calculation of the expected increases of coliform organisms,Escherichia coliandSalmonella typhimurium, in raw blended mutton tissue

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