<i>SALMONELLA</i> CONTAMINATION OF EQUIPMENT AND BEEF CARCASSES IN THE BERLIN (WEST) SLAUGHTERHOUSE EVALUATED BY VARIOUS ENRICHMENT PROCEDURES

Stolle, F. A.

doi:10.1111/j.1745-4565.1987.tb00569.x

Cited by 3 publications

(2 citation statements)

References 15 publications

(12 reference statements)

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“…have been isolated from retail meat products (Lammerding et al 1988;Dubbert 1988), and in some instances, Salmonella strains responsible for human outbreaks have been traced back to a particular infected herd or animal (Holmberg et al 1984;Spika et al 1987). In most instances, however, contamination of meat occurs during postmortem processing or handling, with transfer of pathogens from skin, feathers, hair, or intestinal contents to equipment and carcasses (Stolle 1987).…”

Section: Introductionmentioning

confidence: 99%

ATTACHMENT AND REMOVAL OF SALMONELLA SPP. ON MEAT AND POULTRY TISSUES

Benedict

Schultz

Jones

1990

Journal of Food Safety

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Muscle pieces from beef, pork, and chicken were exposed to Salmonella strains in various aqueous solutions to determine mechanisms of microbial attachment and release. Binding was measured by scanning electron microscopy and by bacteriological methods. Bacteria appear to attach preferentially to connective tissue fibers, rather than to myofibrils. Muscle fiber swelling and shrinkage during processing permits some microbial entrapment between muscle bundles. Mannose and salt solutions were examined as potential inhibitors of attachment or as removal agents. Mannose inhibited attachment slightly and isotonic saline rinses removed some attached cells, but either method effected only about a one log reduction (90%). Application of 41 rinsings only effected a 4 log reduction. The apparent variety of attachment mechanisms by Salmonella hinders complete removal from meat tissues by simple rinsing procedures.

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Section: Introductionmentioning

confidence: 99%

ATTACHMENT AND REMOVAL OF SALMONELLA SPP. ON MEAT AND POULTRY TISSUES

Benedict

Schultz

Jones

1990

Journal of Food Safety

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“…Contamination of meat usually occurs during postmortem processing or handling, with transfer of pathogens from skin, feathers, hair, or intestinal contents to equipment and carcasses (Stolle, 1987). Carcass sanitizing with use of high pressure water spray with or without chlorine added, detergents, or organic acid solution may decrease microbial loads as well as some of the pathogens on carcass surfaces (Dickson and Anderson, 1992).…”

Section: Sourcementioning

confidence: 99%

Effects of irradiation on selected pathogens in meat and meat products

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Listeria monocytogenes and Salmonella typhimurium were inoculated in cooked pork chops (pumped with salt/polyphosphate brine or untreated) and cured hams. The samples were irradiated at low (0.75 to 0.90 kGy) or medium doses (1.8 to 2.0 kGy), with each dose being delivered at either a low (8.2 ft/sec) or high (17.9 ft/sec) dose-rate. After irradiation the samples were stored at 7°C for 7 days, followed by 2 days at 25°C. Low dose irradiation reduced L monocytogenes by more than 2 log, and S. typhimurium by 1 to 3 log. Pathogen counts and total plate counts (TEC) in uninoculated samples were reduced to undetectable levels by the medium doses. No quality attributes (pH, lipid oxidation, color, and sensory color and odor) were affected even at medium doses. No dose-rate or brine effect was observed. Effect of nitrite in reducing both pathogens and TPC during 7°C storage was significant (P<0.05) in ham, especially when combined with low dose irradiation.

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Prevalence of Salmonella in Edible Offal in Afyonkarahisar Province, Turkey

Akkaya¹,

Atabay²,

Gök³

et al. 2012

Kafkas Univ Vet Fak Derg

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SummaryIn this study, the prevalence of Salmonella sp. was examined using a total of 205 edible bovine offal samples collected from different abattoirs (n=105) and butcheries (n=100) by immunomagnetic separation (IMS) method. The isolation rate of SalmoneHa was found to be 8.57%, 5.71% and 5.71% for the liver, kidney and tripe samples collected from the abattoir, respectively. Of the offal samples obtained from the butcheries, the detection rate of Salmonella sp. was 16% in the liver and 4% in the kidney, tripe and brain samples. Overall, it was found that 8.29% of all the offal samples obtained from the abattoirs and butcheries were determined to be contaminated with Salmonella sp. The results of this study shows that edibte offal are cross-contaniinated by Salmonella sp. at the abattoirs and retail sale points until they reach to the consumer. It is recommended that adequate hygienic and sanitary measures be taken in these kind of places in order to protect public health. Keywords: Salmonella, Edible offal. Abattoir, Butcher, //WS Afyonkarahisar ilindeki Yenebilir SakatatlardaSalmonella'nin Prevalansi özet Bu çalijmada, farkli kesimhane (105 adet) ve kasaplardan (100 adet) temin editen toplam 205 adet yenebilir sakatat örnegi, So/mone//atürlerininprevalansini belirlemek amaciyla imnnunmanyetikayirmateknigi.(IMS)kullanilarak incelendi. Sa/mone//aizolasyon orani kesimhaneden aliñan karaclger, böbrek ve ijkembe örnekleri için sirasiyla %8.57, %5.71 ve %5.71 otarak saptandi. Kasaptardan temin edilen sakatat örneklerinde ise Salmonella saptama orani karacigerde %16, böbrek, ijkembe ve beyin örneklerinde ise sirasiyta %4 olarak belirlendi. Genel olarak, bu çalijma kapsaminda kesimhane ve kasaplardan temin edilen tüm sakatat örneklerinin %8.29 oraninda SalmoneHa ile kontamine oldugu belirlenmijtir. Bu çaliçmanin bulgulari, yenebilir sakatatlarin tüketiciye ulajincaya kadar kesimhane ve perakende satiç noktalarinda Sa!monella ile çarpraz kontaminasyona maruz kaldigini göstermektedir. Halk sagligini korumak amaciyta bu gibi yerterde yeterti hijyen ve sihhi öntemterinin alinmasi tavsiye olunur.

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SALMONELLA CONTAMINATION OF EQUIPMENT AND BEEF CARCASSES IN THE BERLIN (WEST) SLAUGHTERHOUSE EVALUATED BY VARIOUS ENRICHMENT PROCEDURES

Cited by 3 publications

References 15 publications

ATTACHMENT AND REMOVAL OF SALMONELLA SPP. ON MEAT AND POULTRY TISSUES

ATTACHMENT AND REMOVAL OF SALMONELLA SPP. ON MEAT AND POULTRY TISSUES

Effects of irradiation on selected pathogens in meat and meat products

Prevalence of Salmonella in Edible Offal in Afyonkarahisar Province, Turkey

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