Distribution and sources of microbial contamination on beef carcasses

Journal of Applied Microbiology

Volumn 82, Issue 3, 1997, Pages 292-300

  Bell, R G ^a  

^a Meat Industry Research Institute of New Zealand   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

BEEF; CONTAMINATION; WASHING;

AEROBIC PLATE COUNTS; C VALUES; CARCASS WASH; COLD WATERS; E. COLI; FECAL CONTAMINATION; MICROBIAL CONTAMINATION;

ESCHERICHIA COLI;

ARTICLE; BACTERIUM DETECTION; CONTROLLED STUDY; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD CONTROL; MEAT; NEW ZEALAND; NONHUMAN;

EID: 0030969866     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.1997.00356.x     Document Type: Article

References (20)

1. Anon. (1991) Draft principles and application of the Hazard Analysis Critical Control Point (HACCP) system. Codex Alimentarius Commission. Alinorm 93/13, Appendix YI.
2. Anon. (1993) National Advisory Committee of Microbiological Criteria for Foods, US Department of Agriculture - Generic HACCP for raw beef. Food Microbiology 10, 449-488.
3. Anon. (1995) Pathogen reduction: hazard analysis critical control point (HACCP) systems; proposed rule. Federal Register 60, 6773-6888.
4. Avery, S.M., Reid, C.M. and Bell, R.G. (1991) Collection and preparation of samples. In Microbiological Methods for the Meat Industry ed. Cook, R. L. p. 5-5. Meat Industry Research Institute of New Zealand. Rept. no. 873.
5. Ayres, J.C. (1955) Microbiological implications in the handling, slaughter and dressing of meat animals. Advances in Food Research 6, 109-161.
6. Bauman, H.E. (1995) The origin and concept of HACCP. In HACCP in Meat, Poultry and Fish Processing ed. Pearson, A. M. and Dutson, T. R. pp. 1-7. Advances in Meat Research Series, Vol. 10. Glasgow: Blackie Academic and Professional.
7. Bell, R.G. and Hathaway, S.C. (1996) The hygienic efficiency of conventional and inverted lamb dressing systems. Journal of Applied Bacteriology 81, 225-234.
8. Dickson, J.E. and Anderson, M.E. (1992) Microbiological decontamination of food animal carcasses by washing and sanitizing systems: a review. Journal of Food Protection 55, 133-140.
9. Dorsa, W.J., Cutter, C.N. and Siragusa, G.R. (1996) Evaluation of six sampling methods for recovery of bacteria from beef carcass surfaces. Letters in Applied Microbiology 22, 39-41.
10. Empey, W.A. and Scott, W.J. (1939) Investigations on chilled beef I. Microbial contamination acquired in the meat works. Bulletin no. 126, Council for Scientific and Industrial Research, Australia.
11. Fournaud, J., Graffino, G., Rosset, R. and Jacque, R. (1978) Contamination microbienne des carcasses a l'abattoir. Industries Alimentaires et Agricoles 95, 273-282.
12. Gill, C.O. (1991) Microbial principles in meat processing. In Microbiology of Animals and Animal Products ed. Woolcock, J. B. pp. 249-270. Amsterdam: Elsevier.
13. Grau, F. (1979) Fresh meats; bacterial association. Archiv für Lebensmittelhygiene 30, 87-92.
14. Hardin, M.D., Acuff, G.R., Lucia, L.M., Oman, J.S. and Savell, J.W. (1995) Comparison of methods for decontamination from beef carcass surfaces. Journal of Food Protection 58, 368-374.
15. Ingram, M. and Simonsen, B. (1980) Meat and meat products. In Microbial Ecology of Foods. International Commission for Microbiological Specification of Foods. Vol. 2, pp. 360-409. New York: Academic Press.
16. Jericho, K.W.F., Bradley, J.A. and Kozub, G.C. (1995) Microbiological evaluation of groups of beef carcasses: pre- and post-wash. Journal of the American Veterinary Medicine Association 200, 452-453.
17. Kriaa, H., Arthaud, J.F. and Fournaud, J. (1985) Contamination and bacterial retention capacity of beef carcasses at the abattoir. Journal of Applied Bacteriology 59, 23-28.
18. Nottingham, P.M., Penney, N. and Harrison, J.C.L. (1974) Microbiology of beef processing. New Zealand Journal of Agricultural Research 17, 79-83.
19. Roberts, T. A. (1980) Contamination of meat. The effects of slaughter practices on the bacteriology of the red meat carcass. Royal Society of Health Journal 100, 3-9.
20. Tompkin, R.B. (1994) HACCP in the meat and poultry industry. Food Control 5, 153-161.