An Efficient Sampling Technique Used To Detect Four Foodborne Pathogens on Pork and Beef Carcasses in Nine Belgian Abattoirs

$37.00 plus tax (Refund Policy)

Buy Article:

Abstract:

The method presented in this paper should prove useful in assessing the effectiveness of HACCP plans developed in slaughterhouses. Samples were collected by swabbing well-defined areas of pork and beef carcasses with sterile gauze. Between 160 and 420 half-carcasses were swabbed in each of nine pork or beef slaughterhouses. Swabs from five carcasses were placed in the same sterile Stomacher bag, constituting a single composite sample. Standard or validated analytical methods were used to isolate and characterize four foodbome pathogens. Salmonella spp., Listeria monocytogenes, Campylobacter spp., and verocytotoxin-producing E. coli were detected, respectively, in 27, 2, 2, and 14% ofthe pork samples and 0, 22, 10, and 5% of the beef samples. Of the 10 samples positive for E. coli 0157, only one yielded an isolate confirmed to be enterohemorrhagic. Since Salmonella spp. appear as the main contaminant of pork (27%) and L. monocytogenes as the main contaminant of beef (22%), any slaughterhouse sampling plan should include testing for the former in the case of pork carcasses and for the latter in the case of beef carcasses. One should also test regularly for the presence of E. coli 0157 and Campylobacter spp. in pork and beef abattoirs. The method presented here is an easy way to assess the contamination rate of carcasses at the end of the slaughtering process.

Document Type: Research Article

Affiliations: 1: University of Liège, Faculty of Veterinary Medicine, Department of Food Science, Foods of Animal Origin, Hygiene and Microbiology Section, Sart-Tilman, Bat B43bis, 4000 Liège, Belgium 2: University of Liège, Faculty of Veterinary Medicine, Institute of Anatomy, Sart-Tilman, Bat B43, 4000 Liège, Belgium

Publication date: May 1, 1998

More about this publication?
  • IAFP members must first sign in on the right to access full text articles of JFP

    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

    Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: info@foodprotection.org or Web site: www.foodprotection.org
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Membership Information
  • Information for Advertisers
  • ingentaconnect is not responsible for the content or availability of external websites
Related content

Tools

Favourites

Share Content

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more