Sources of Salmonella Contamination of Meat Following Approved Livestock Slaughtering Procedures1

Childers, A. B.; Keahey, E. E.

doi:10.4315/0022-2747-33.1.10

Cited by 8 publications

(7 citation statements)

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“…Our results with the faecal samples are in accord with those of Childers et al (1973), Schulz et al (1975, and Stolle & Reuter (1978). In general, a single faecal sample of animals is apparently not adequate to identify latent salmonella carriers.…”

Section: Discussionsupporting

confidence: 93%

Spreading of Salmonellas during Cattle Slaughtering

Stolle

1981

Journal of Applied Bacteriology

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The spread of salmonellas during the slaughtering of cattle in the Berlin (West) slaughterhouse was investigated. The slaughterline was divided into 12 areas. During the first examination, which lasted eight months, the equipment and implements a t each stage of slaughter, and faeces of cattle were tested. Salmonellas were not isolated from any of the 226 samples of faeces whereas 14 isolations (1.8%) were made from the 768 swabs taken from equipment. Most isolates were obtained within the step of opening the abdominal cavity.In a second survey 61 (4.3%) of 1392 swab samples and 2 (0.75%) of 267 faeces samples were positive. Of the different processing steps, cutting off the hooves and loosening the skin of legs gave the highest recovery of salmonellas. Moderate recoveries were obtained after opening the abdominal cavity. Removal of head, loosening the skin of head, removing the hide and splitting the breastbone and the carcass did not result in the isolation of the organism. Salmonella anaturn was the most common isolate. The same serotypes were isolated from both carcasses and equipment.

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Section: Discussionsupporting

confidence: 93%

Spreading of Salmonellas during Cattle Slaughtering

Stolle

1981

Journal of Applied Bacteriology

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“…sealing of the rectum with a plastic bag in order to prevent faecal contamination were in use. These kinds of techniques have been shown to reduce the level of carcass contamination significantly [52][53][54].…”

Section: Discussionmentioning

confidence: 99%

The occurrence and epidemiology of Salmonella in European pig slaughterhouses

Hald

Wingstrand²,

Swanenburg³

et al. 2003

Epidemiol. Infect.

101

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SUMMARYThis study was part of an international research project entitled SALINPORK (FAIR CT-950400) initiated in 1996. The objectives were to investigate the occurrence of Salmonella in pig slaughterhouses and to identify risk factors associated with the contamination of pig carcasses. Data was collected from 12 slaughterhouses in five European countries. Isolates were characterized by serotyping, phage typing and antimicrobial susceptibility. In one country, no Salmonella was found. Salmonella was isolated from 5 . 3% of 3485 samples of pork and from 13 . 8% of 3573 environmental samples from the seven slaughterhouses in the four remaining countries. The statistical analyses (multi-level logistic regression) indicated that the prevalence was significantly higher during the warmer months and that the environmental contamination increased during the day of slaughter. The polishing (OR 3 . 74, 95% CI 1 . 43-9 . 78) and pluck removal (OR 3 . 63, 95 % CI 1 . 66-7 . 96) processes were found to contribute significantly to the total carcass contamination, the latter especially if the scalding water also was contaminated. To reduce carcass contamination, it is recommended to ensure sufficiently high temperatures of scalding water (62 xC) and appropriate cleaning and disinfection of the polishing equipment at least once a day in order to reduce the level of carcass contamination and consequently the prevalence of Salmonella in pork.

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“…The presence of salmonellae on abattoir equipment and speculation as to the role of such equipment in the spread of salmonellae in abattoirs has been reported by several authors (Childers and Keahey 1970;Empey and Scott 1939;Galton et a1 1954;Patterson 1969). In 2 recent papers (Peel and Simmons 1978;and Smeltzer et al, 1979), the numbers of salmonellae on knives and other equipment having a direct role in the dressing of the carcase were reported.…”

Section: Introductionmentioning

confidence: 93%

The Role of Equipment Having Accidental or Indirect Contact With the Carcase in the Spread of Salmonella in an Abattoir

1980

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Counts of salmonellae were performed by the most probable number technique on steels, aprons, scabbards and on structures within the abattoir with which carcases made accidental contact. Counts on steels ranged from 0-153 salmonellae per steel; aprons from 0-14 per 100 cm2; scabbards from 0-greater than 3667 per scabbard; and carcase bump points from 0-40 per 100 cm2. Contamination rates were highest for the equipment of workers whose job functions brought them in contact with the hide.

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Sources of Salmonella Contamination of Meat Following Approved Livestock Slaughtering Procedures1

Cited by 8 publications

References 0 publications

Spreading of Salmonellas during Cattle Slaughtering

Spreading of Salmonellas during Cattle Slaughtering

The occurrence and epidemiology of Salmonella in European pig slaughterhouses

The Role of Equipment Having Accidental or Indirect Contact With the Carcase in the Spread of Salmonella in an Abattoir

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