Sources of contamination during slaughter and measures for control

Journal of Food Safety

Volumn 18, Issue 4, 1998, Pages 321-339

  Sheridan, J J ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

COW; FOOD SAFETY; LAMB; MEAT; MICROBIAL CONTAMINATION; SLAUGHTERHOUSE; SWINE;

ANIMALIA; BACTERIA (MICROORGANISMS); BOS TAURUS; OVIS ARIES; SUS SCROFA;

EID: 0032424712     PISSN: 01496085     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4565.1998.tb00223.x     Document Type: Article

References (10)

1. ANON. 1993. Generic HACCP for raw beef. National Advisory Committee on Microbiological Criteria for Foods US Department of Agriculture. Food Microbiol. 10, 449-488.
2. ANON. 1995. Pathogen reduction: hazard analysis critical control point (HACCP) systems, proposed rule. Federal Register 60, 6773-6888.
3. ANON. 1997. Clean Cattle Policy. Department of Agriculture, Food and Forestry, Dublin.
4. BELL, R.G. 1997. Distribution and sources of microbial contamination on beef carcasses. J. Appl. Microbiol. 82, 292-300.
5. BELL, R.G. and HATHAWAY, S.C. 1996. The hygienic efficiency of conventional and inverted lamb dressing systems. J. Appl. Microbiol. 81, 225-234.
6. BISS, M.E. and HATHAWAY, S.C. 1995. Microbiological and visible contamination of lamb carcasses according to pre-slaughter presentation status: implications for HACCP. J. Food Prot. 55 (7), 7776-783.
7. BOLTON, D.J., BYRNE, C. and SHERIDAN, J.J. 1997. The transfer of Escherichia coli O157:H7 from the contaminated hide to the carcass during routine slaughter. Unpublished data. The National Food Centre, Dublin.
8. DICKSON, J.S. 1995. Susceptibility of pre-evisceration washed beef carcasses to contamination by Escherichia coli O157:H7 and Salmonellae. J. Food Prot. 55, 1065-1068.
9. DOLNICK, E.H., LINDAHL, I.L., REYNOLDS, P., TERRILL, C.E. and DICKINSON, H.L. 1970. CPA lethality in sheep at high dose levels. J. Anim. Sci. 31, 220.
10. DORSA, W.J., CUTTER, C.N. and SIRAGUSA, G.R. 1996. Effectiveness of a steam-vacuum sanitizer for reducing Escherichia coli O157:H7 inoculated to beef carcass surface tissue. Lett. Appl. Microbiol. 23, 61-63.