Microbiological effects of carcass decontaminating treatments at four beef packing plants
ABSTRACT The effects on the microbiological conditions of carcasses of decontaminating treatments at four beef packing plants were examined. Spraying with 2% lactic acid, vacuum-hot water cleaning and trimming were generally ineffective. Washing reduced numbers of bacteria on carcasses when numbers were relatively high but not when they were relatively low. Pasteurizing with steam or hot water was consistently effective. The results suggest that the maximum reduction of bacteria on carcasses may be obtained by washing and pasteurizing without the other decontaminating treatments that are currently applied to carcasses.
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ABSTRACT: The aim of this study was to evaluate the influence of washing water temperature and pressure on mesophilic and psychrotrophic aerobic bacterial populations, yeasts and molds, total coliforms and fecal coliforms population, whereas the cattle carcass surface may become contaminated during the different slaughter procedures and the final carcass washing may reduce microbial population. Samples were taken by sponge swabbing in four areas of carcass surface (flank, neck, chest and rump), from which 20 were washed with water at 25°C and without artificial pressure, 20 with water under a pressure of 3atm, 20 with water at 40°C and without artificial pressure and 20 with water at 40°C under a pressure of 3atm. For control purpose and using the same method to collect more 20 carcasses samples were taken without washing,, totaling 100 samples. The results showed that the water at 25°C under 3atm pressure was more efficient to remove microorganisms from carcass surface than the heated water , although this latter promotes a more visible clean carcasses.Ciência Rural 09/2010; 40(9):1987-1992. DOI:10.1590/S0103-84782010000900021 · 0.40 Impact Factor
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ABSTRACT: The numbers of coliforms, Escherichia coli, F-RNA coliphages, bovine enteric calicivirus (BEC) and rotavirus (RV) and presence of non-O157 shiga toxigenic E. coli (STEC) were determined on commercial vacuum packaged beef subprimals at the retail level from swabs obtained from the entire surfaces of 150 cuts that originated from federally and provincially registered plants. The prevalence and log mean numbers of E. coli were higher in provincially registered plants than in federally registered plants; 64% vs 20%, respectively, and −0.3 vs −1.22 log cfu/100 cm2, respectively. In contrast, the prevalence and mean log numbers of F-RNA coliphages were lower for the provincially registered plants than for the federally registered plants; 31% vs 68% and −0.86 vs −0.13 log cfu/100 cm2, respectively. One E. coli sample tested positive for stx2 and eae. F-RNA coliphages associated with human origin (GII/GIII) were detected in 12% and 30% of samples that originated from provincially and federally registered plants, respectively. RV RNA was detected in 4% of samples while BEC RNA was not detected. Although the infectivity of RV is unknown, the presence of viable F-RNA coliphages suggests that consumers could potentially be at risk when consuming undercooked meat that is contaminated with RV.Food Microbiology 09/2014; 42:225–231. DOI:10.1016/j.fm.2014.04.001 · 3.37 Impact Factor