Effects of a Minimal Hide Wash Cabinet on the Levels and Prevalence of Escherichia coli O157:H7 and Salmonella on the Hides of Beef Cattle at Slaughter

Authors: Arthur, Terrance M.; Bosilevac, Joseph M.; Brichta-Harhay, Dayna M.; Kalchayanand, Norasak; Shackelford, Steven D.; Wheeler, Tommy L.; Koohmaraie, Mohammad

Source: Journal of Food Protection®, Volume 70, Number 5, May 2007 , pp. 1076-1079(4)

Publisher: International Association for Food Protection

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Abstract:

Harborage of Escherichia coli O157:H7 and Salmonella on animal hides at slaughter is the main source of beef carcass contamination during processing. Given this finding, interventions have been designed and implemented to target the hides of cattle following entry into beef processing plants. Previous interventions targeting hides have not been suitable for all beef processing plants because of cost and space restrictions. In this study, a hide wash cabinet was evaluated to determine whether it was more amenable to widespread use in the beef processing industry, especially for small and medium-size plants. Overall, 101 (35.1%) of 288 beef cattle hides sampled before entry into the hide wash cabinet harbored E. coli O157:H7 at or above the limit of detection (40 CFU/100 cm²). After passage through the hide wash cabinet, only 38 (13.2%) of 288 hides had E. coli O157:H7 levels ≥40 CFU/100 cm². Before the hide wash cabinet, 50 (17%) of 288 hides harbored E. coli O157:H7 at levels above 100 CFU/100 cm², with one sample as high as 20,000 CFU/100 cm². In contrast, only 14 (5%) of 288 hides had E. coli O157:H7 levels above 100 CFU/100 cm² after hide washing, with the highest being 2,000 CFU/100 cm². These same trends also were found for Salmonella before and after hide washing. These results indicate that the hide wash cabinet described in this study was effective and should provide small and medium-size processing plants with an affordable hide wash intervention strategy.

Document Type: Research article

Affiliations: 1: U.S. Department of Agriculture, Agricultural Research Service, Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, Nebraska 68933-0166, USA

Publication date: 2007-05-01

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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.

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Effects of a Minimal Hide Wash Cabinet on the Levels and Prevalence of Escherichia coli O157:H7 and Salmonella on the Hides of Beef Cattle at Slaughter

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