Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems

Bolton, Declan; Pearce, Rachel; Sheridan, J.J.; Blair, I.S.; McDowell, D.A.; Harrington, D.

doi:10.1046/j.1365-2672.2002.01599.x

Cited by 97 publications

(68 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In a study conducted in a commercial abattoir, Bolton et al (2002) reported an increase in total viable bacterial counts from 3.8 to 4.5 log cfu/cm 2 on carcasses at the refrigeration stage. Another study conducted on poultry carcasses showed that after 9 days of storage, Salmonella loads were slightly reduced (by less than 1 log unit) on carcasses refrigerated at 2 and 6°C whereas in carcasses refrigerated at 8°C Salmonella number increased by 1.5 log units (Jiménez, Tiburzi, Salsi, Moguilevsky, & Pirovani, 2009).…”

Section: Carcass Decontamination Treatmentsmentioning

confidence: 99%

“…Similarly, special attention must also be paid to the training of staff on Good Hygienic Practices as well as on the sanitation of slaughtering equipments particularly knives to minimize the risk of cross contaminations. Bolton et al (2002) recommend sanitizing knives by a two-knife system that consists in the utilization of one knife while the other is being sanitized in hot water at 82°C or above.…”

Section: Eviscerationmentioning

confidence: 99%

See 1 more Smart Citation

Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli

Niyonzima¹,

Ongol²,

Kimonyo³

et al. 2015

JFR

View full text Add to dashboard Cite

Salmonella and pathogenic Escherichia coli are known to be the major bacterial agents responsible for human foodborne infections attributable to meat. A review of the specialized literature was carried out to identify the risk factors for bovine meat contamination by these pathogens from the cattle farm to meat consumption. Animal stress during transport to the slaughterhouse and the duration of the lairage period were identified as the key factors influencing the faecal excretion of Salmonella and pathogenic E. coli as well as cattle contamination prior to slaughter. At the abattoir level, hides and visceral contents appear to be the main sources of pathogenic bacteria that contaminate carcasses along the meat production chain. Finally, temperature abuses during distribution and meat contamination by infected handlers were found to be important contributors to the post-slaughter contamination of bovine meat. The findings of this study indicate that efficient management of human food borne infections attributable to bovine meat requires an integrated application of control measures involving all actors along the meat chain, namely slaughterhouses, meat processing plants, distributors and consumers.

show abstract

Section: Carcass Decontamination Treatmentsmentioning

confidence: 99%

Section: Eviscerationmentioning

confidence: 99%

Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli

Niyonzima¹,

Ongol²,

Kimonyo³

et al. 2015

JFR

View full text Add to dashboard Cite

show abstract

“…Furthermore, they undergo a scalding process, which is known to favour the proliferation of microorganisms present on carcasses (Bolton et al, 2002;Borch et al, 1996).…”

Section: Microbiological Quality Of the Retailed Meatmentioning

confidence: 99%

Meat retail conditions within the establishments of Kigali city (Rwanda): bacteriological quality and risk factors for Salmonella occurrence

Niyonzima

Ongol

Brostaux

et al. 2017

Trop Anim Health Prod

View full text Add to dashboard Cite

Meat constitutes one of the major vehicles for human foodborne infections. This study aimed to assess the retail conditions and to determine the microbiological quality and safety of meat retailed within the establishments of Kigali (Rwanda). A questionnaire survey was carried out in 150 retail outlets to characterise meat retail conditions. Additionally, 270 retail meat samples were analysed for the enumeration of hygiene indicator bacteria (total mesophilic bacteria and Escherichia coli) and for the qualitative detection of Salmonella, using conventional culture methods. The results revealed that beef was the predominant meat sold within the retail premises of Kigali city, while meat from non-bovine animal species was mainly sold in large establishments. Salmonella was detected in 19.6% of all the retailed meat samples evaluated, whereas the mean loads for total mesophilic bacteria and E. coli were 7.3 and 3.5 log cfu/g, respectively. Three factors, namely the temperature conditions of the meat under retail, the cleanability of the used meat cutting boards, and the training of personnel in hygienic meat handling practices, were found to be significantly (p ≤ 0.05) associated with the risk of Salmonella occurrence in the retailed meat. The findings from this study highlight the need for improvements in hygienic meat handling practices, particularly, in small and medium meat retail establishments in Kigali.

show abstract

“…The FSA reduction in Enterobacteriaceae counts, ranging from approximately 0.2 to 1.1 log 10 cfu/cm 2 , is less than that achieved in other related studies. Bolton et al (2002) reported a 2.5 log 10 cfu/cm 2 reduction in TVC while Gill and Bryant (1993) obtained a 2 log 10 cfu/cm 2 reduction in E. coli, again on pork carcasses after singeing. Overall, singeing instead of pelt removal should have the effect of eliminating fleece-borne vegetative forms of bacterial pathogens if the surface achieves a sufficiently high temperature.…”

Section: Effect Of Singeingmentioning

confidence: 99%

Scientific Opinion on a summary of scientific studies undertaken by the UK Food Standards Agency to support a proposed production method for smoked “skin-on” sheep meat

2011

EFSA Journal

View full text Add to dashboard Cite

European Food Safety Authority (EFSA), Parma, Italy ABSTRACTThe scientific validity and relevance for safety assessment of a series of studies aimed at exploring the potential for the safe production of burnt fleece skin-on sheep carcasses are assessed. The main findings obtained by these studies are described, including their microbiological and chemical aspects. It is concluded that the hazard identification presented in the studies under assessment does not cover all potential biological and chemical hazards and information on their fate during the process. Limitations found in microbiological and chemical aspects of the studies as conducted are highlighted and discussed. It is pointed out that, as designed and conducted, the studies describe a hygienic production method for burnt fleece skin-on sheep carcasses based on gas flame singeing and provide a first step of information that is useful for further consideration of biological and chemical hazards and may serve as the basis for development of processes for safe production of skin-on sheep carcasses. The studies under assessment did not evaluate or verify the food safety of burnt fleece skin-on sheep carcasses under variable conditions in comparison to conventional skin-off carcasses. Overall, they are insufficient to support the conclusion that the burnt fleece skin-on sheep carcasses produced by the method described were suitable for human consumption or hygienically and microbiologically similar to conventionally produced skin-off carcasses. Similarly, the information supplied is insufficient to conclude that the process presented results in levels of harmful smoke-derived chemicals similar to those in other smoked foods which represent a low level of concern for human health. Proposed production method for smoked "skin-on" sheep meat EFSA Journal 2011;9(6):2191 2 KEY WORDSSmoked skin-on sheep carcass, burnt fleece skin-on sheep carcass, sheep meat, smokies. SUMMARYFollowing a request from the European Commission, the Panel on Biological Hazards (BIOHAZ) and the Panel on Contaminants in the Food Chain (CONTAM) were asked by the European Food Safety Authority (EFSA) to deliver a Scientific Opinion on a summary of scientific studies undertaken by the UK Food Standards Agency to support a proposed production method for smoked "skin-on" sheep meat ("burnt fleece skin-on sheep carcasses"). In particular, the UK Food Standards Agency (FSA) has invested in scientific studies ("FSA studies") to explore the potential for the safe production of this product. In their summary report, FSA concluded that this product could be safely and hygienically produced in approved slaughterhouses. Therefore, the Commission asked EFSA to issue a Scientific Opinion about the scientific validity of the FSA studies and on the relevance of their outcome and conclusions for concluding on the safety of burnt fleece skin-on sheep carcasses compared to conventional skin-off carcasses within the same category of animals, and to indicate if any additional food-borne public health hazard...

show abstract

Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems

Cited by 97 publications

References 35 publications

Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli

Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli

Meat retail conditions within the establishments of Kigali city (Rwanda): bacteriological quality and risk factors for Salmonella occurrence

Scientific Opinion on a summary of scientific studies undertaken by the UK Food Standards Agency to support a proposed production method for smoked “skin-on” sheep meat

Contact Info

Product

Resources

About