The microbiological examination of butchery products and butchers’ premises in the United Kingdom

Abstract

In a study of 1400 manufacturing butchers' premises, 2330 raw prepared meats, 2192 cooked meats and 4635 environmental samples were examined. Verocytotoxin-producing Escherichia coli O157:H7 (O157 VTEC) was isolated from five of 1400 (0.4%) premises. Three raw meat products contained O157 VTEC, and two raw meat preparation areas and two items of equipment used exclusively for cooked meats were contaminated with O157 VTEC. Salmonella spp. and Campylobacter spp. were detected in 84 of 2330 (4%) and 15 of 2330 (0.6%) raw meat products, respectively. Of the cooked meats examined, seven of 2192 (0.3%) samples were of unacceptable microbiological quality and a further 352 (16%) were of unsatisfactory quality. Of the unacceptable samples, two contained Salmonella spp. (Salm. typhimurium DT193, Salm. typhimurium PT104), three contained Staphylococcus aureus in excess of 10(4) cfu g-1, and two contained E. coli in excess of 10(4) cfu g-1. Neither Campylobacter spp. nor O157 VTEC were detected in cooked meats. In the majority of premises, raw and unwrapped cooked meat products were physically separated in displays (94%) and refrigerators (81%), and dedicated equipment/utensils (69-89%) were used for raw meat and unwrapped cooked meat products and other ready-to-eat foods. In approximately half (48%), there were separate serving counters and in 13%, separate staff for raw and cooked meats. Most managers (75%) had received some food hygiene training. However, in 29% of premises, one or more members of staff handled raw and then cooked or ready-to-eat foods without washing their hands, and in 11%, one or more staff members handled raw and cooked meats directly with bare hands. A documented hazard analysis and critical control point (HACCP) system was present in 17% of premises and in a further 31%, an undocumented HACCP system was in place. The low incidence of food-borne pathogens in cooked meat products and in the environmental areas examined, together with a high level of physical separation of raw and cooked meats, indicate that most manufacturing butchers' premises have appropriate physical control measures in place. However, HACCP and hygienic practice are areas that require improvement to reduce the risk of cross-contamination with food-borne pathogens from raw to cooked meats.

The HACCP system implementation in small businesses of Madrid’s community

“…In this way Mortlock et al (1999) found signiWcant diVerences between food industries, retailers and caterers in UK, with a higher implementation level by food industries. Little and De Louvois (1998) identiWed a low level of application by butchers in the same country. Leitenberger and Röcken (1998) described major barriers in Germany on Good Hygiene Practices and HACCP implementation by bakeries.…”

Survival of verocytotoxigenicEscherichia coliO157 in soil, water and on surfaces

“…It was also discovered that the detergent used on the premises had no disinfectant bactericidal qualities. Little and de Louvois (1998) conducted a microbiological survey of butchery premises and products in the UK and isolated verocytotoxigenic E. coli 0157 from chopping surfaces, a weighing balance pan and meat slicer blades. It was not made clear the type of chopping surface involved; however, E. coli 0157 have been shown to become entrapped in the porous surface of wooden cutting boards and to remain viable on these materials for at least 12 h (Ak et al 1994).…”

Elucidation of the Antibacterial Mechanism of the Curvularia Haloperoxidase System by DNA Microarray Profiling

“…The com-pletion of the full genome sequence of this strain (3) has allowed the development of commercial DNA microarray chips, and the vast biological knowledge of this organism facilitates the interpretation of expression profiles from the microarray analysis. Other E. coli strains such as verotoxigenic E. coli O157:H7 are important human pathogens, and outbreaks have been caused by contaminated drinking water (15) and cross-contamination of foods probably due to improper disinfection of food process equipment (5,22). E. coli is therefore an important organism when the need arises to evaluate a potential antimicrobial agent.…”