Incidence of coagulase positive Staphylococcus on beef carcasses in three Australian abattoirs

Desmarchelier, Patricia; Higgs, Glen; Mills, Leanne; Sullivan, Andrea Michelle; Vanderlinde, Paul

doi:10.1016/s0168-1605(99)00018-5

Cited by 34 publications

(21 citation statements)

References 12 publications

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“…There is also a lack of studies on the prevalence of MRSA in the environment of food production plants. So far, it has been reported that staphylococci may become endemic in the environment of abattoirs (Borch et al 1996), and several reports suggest that human S. aureus may become part of the endemic flora of food handlers, with subsequent contamination of carcasses and meat Desmarchelier et al 1999;Schlegelová 2004). In the study performed in the Czech Republic, S. aureus and S. epidermidis were isolated from food contact surfaces in dairy and meat processing plants (Schlegelová et al 2010).…”

Section: Resultsmentioning

confidence: 99%

Prevalence, distribution, and antimicrobial susceptibility of Staphylococcus aureus in ready-to-eat salads and in the environment of a salad manufacturing plant in Northern Greece

Sergelidis¹,

Abrahim²,

Anagnostou³

et al. 2012

Czech J. Food Sci.

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Sergelidis D., Abrahim A., Anagnostou V., Govaris A., Papadopoulos T., Papa A. (2012): Prevalence, distribution, and antimicrobial susceptibility of Staphylococcus aureus in ready-to-eat salads and in the environment of a salad manufacturing plant in Northern Greece. Czech J. Food Sci., 30: 285-291.The prevalence, distribution, and antibiotic susceptibility of Staphylococcus aureus was investigated in ready-to-eat (RTE) salads, the environment, and the personnel of a salad producing plant in Greece. Staphylococci were isolated from 27% of the samples. Apart from three isolates which were sensitive to all antibiotics, all the others exhibited resistance from two up to five antibiotics. None of the isolates was resistant to oxacillin. Random Amplified Polymorphic DNA (RAPD) analysis showed no genetic relation between the human and salad isolates while one RAPD clone of S. aureus predominated among the salad samples. The results suggest that an effective application of Good Manufacturing Practices (GMP) is needed along the food production chain to prevent the contamination of RTE foods.

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Section: Resultsmentioning

confidence: 99%

Prevalence, distribution, and antimicrobial susceptibility of Staphylococcus aureus in ready-to-eat salads and in the environment of a salad manufacturing plant in Northern Greece

Sergelidis¹,

Abrahim²,

Anagnostou³

et al. 2012

Czech J. Food Sci.

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“…Only few S3-4 referred the use of disinfectants in hand washing. Desmarchelier, Higgs, Mills, Sullivan, and Vanderlinde (1999) recommends that hand-washing alone has no eVect on S. aureus counts on hands and that the reduction of bacteria in hands depends on the mechanical action, the duration and the type of soap and the sanitizers used.…”

Section: Discussionmentioning

confidence: 99%

Food handling: Comparative analysis of general knowledge and practice in three relevant groups in Portugal

et al. 2007

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“…It is of the utmost importance that soap (preferably in a dispenser) and hot running water are used for this purpose, thus aiming to reduce the microbiological load on hands [21,22] suggested that soap and hot water, at 45°C, should always be available at the washing-basins. [21] recommend that hand-washing alone has no effect on the reduction of bacteria on hands; it depends on the mechanical action, the duration and the type of soap and sanitizers being used.…”

Section: Major Source Of Microbial Contamination For Beef From Slaughmentioning

confidence: 99%

E. coli O157:H7 and Salmonella Species: Public Health Importance and Microbial Safety in Beef at Selected Slaughter Houses and Retail Shops in Eastern Ethiopia

Mengistu¹,

Abayneh²,

Shiferaw³

2017

J Vet Sci Technol

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A cross-sectional study was conducted from March 2014 to January 2015 in Dire Dawa city and Haramaya University slaughterhouses and retail shops to identify major foodborne pathogens, assess the beef microbial safety and potential contamination risk factors. 320 beef and environmental pooled samples were examined for the presence of E. coli, E. coli O157:H7 and Salmonella in accordance with international standard guidelines. On each visit of the slaughter house a total of four pooled swab samples were taken each from cleaned, disinfected and dry surfaces, other from hooks, knives and aprons, the third from personnel's hands who works on flaying, evisceration and carcass cutting before the beginning of operation. For isolation and identification of pathogens from meat, 25 gram of sample was weighed, cut in to small piece with different sterile scalpel blade and placed into sterile stomacher bags. The questionnaire survey data and laboratory results of the collected samples were entered into databases using Micro-Soft Excel computer program and analyze using SPSS version-19.0. Of 290 total beef samples collected, E. coli was isolated from 36(12.41%) and of which 6(2.06%) were confirmed on Sorbitol MacConkey agar to be E. coli O157 H7. On the other hand 8(2.75%) Salmonella spp. was identified using culture and biochemical tests. The present study indicated significantly higher fecal coliforms counts in beef samples from HU slaughterhouse (7.50 log10 cfug -1 ) than in carcass sample from Haramaya retail shop (4.80 log10 cfug -1 ). Out of 30 environmental pooled samples, E. coli, E. coli O157:H7 and Salmonella were investigated in 7(23.33%), 2(6.66%) and 2(6.66%), respectively. From the visual observations: slaughterhouse, hygienic practice employed, personnel habit were found below the minimum standards. Therefore, good management and hygienic practices should be introduced in order to enhance the overall safety and hygienic quality of beef for the safeguard of consumers.

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Incidence of coagulase positive Staphylococcus on beef carcasses in three Australian abattoirs

Cited by 34 publications

References 12 publications

Prevalence, distribution, and antimicrobial susceptibility of Staphylococcus aureus in ready-to-eat salads and in the environment of a salad manufacturing plant in Northern Greece

Prevalence, distribution, and antimicrobial susceptibility of Staphylococcus aureus in ready-to-eat salads and in the environment of a salad manufacturing plant in Northern Greece

Food handling: Comparative analysis of general knowledge and practice in three relevant groups in Portugal

E. coli O157:H7 and Salmonella Species: Public Health Importance and Microbial Safety in Beef at Selected Slaughter Houses and Retail Shops in Eastern Ethiopia

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