Assessment of the adequacy of cleaning of equipment used for breaking beef carcasses

International Journal of Food Microbiology

Volumn 46, Issue 1, 1999, Pages 1-8

  Gill, C O ^a   Badoni, M ^a   McGinnis, J C ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Beef; Carcass breaking; Equipment cleaning; Escherichia coli

Indexed keywords

ARTICLE; BACTERIAL COUNT; CATTLE; ESCHERICHIA COLI; FOOD CONTAMINATION; INFECTION CONTROL; MEAT INDUSTRY; NONHUMAN;

ANIMALS; BACTERIA, AEROBIC; CATTLE; COLONY COUNT, MICROBIAL; ENTEROBACTERIACEAE; ESCHERICHIA COLI; FEMALE; FOOD MICROBIOLOGY; MALE; MEAT; MEAT-PACKING INDUSTRY;

BACTERIA (MICROORGANISMS); BOS TAURUS; ESCHERICHIA COLI; NEGIBACTERIA;

EID: 0033547720     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(98)00181-0     Document Type: Article

References (16)

1. Brown, M.H., Baird-Parker, A.C., 1982. The microbiological examination of meat. In: Brown, M.H. (Ed.), Meat Microbiology. Applied Science, London, pp. 423-520.
2. Cassin M.H., Lammerding A.M., Todd E.C.D., Ross W., McColl R.S. Quantitative risk assessment for Escherichia coli 0157:H7 in ground beef hamburgers. Int. J. Food Microbiol. 41:1998;21-44.
3. CFIA, 1996. Canadian Food Inspection Agency. Food safety enhancement program; HACCP implementation: prerequisite program. CFIA, Nepean, ON, Canada.
4. Entis P., Boleszczuk P. Direct enumeration of coliforms and Escherichia coli by hydrophobic grid membrane filter in 24 h using MUG. J. Food Prot. 53:1990;948-952.
5. Gill, C.O., Bryant, J., 1992. Cleaning of the equipment used for carcass fabrication at large pig-slaughtering plants. Technical Bulletin No. 1992-7E. Agriculture and Agri-Food Canada, Lacombe, AB, Canada.
6. Gill C.O., Bryant J. Decontamination of carcasses by vacuum-hot water cleaning and steam pasteurizing during routine operations at a beef packing plant. Meat Sci. 47:1997;267-276.
7. Gill C.O., Jones T. The presence of Aeromonas, Listeria and Yersinia in carcass processing equipment at two pig slaughtering plants. Food Microbiol. 12:1995;135-141.
8. Gill C.O., Badoni M., Jones T. Hygienic effects of trimming and washing operations in a beef-carcass-dressing process. J. Food Prot. 59:1996;666-669.
9. Gill C.O., McGinnis J.C., Rahn K., Houde A. The hygienic condition of manufacturing beef destined for the manufacture of hamburger patties. Food Microbiol. 13:1996;391-396.
10. Gill C.O., Deslandes B., Rahn K., Houde A., Bryant J. Evaluation of the hygienic performances of the processes for beef carcass dressing at ten packing plants. J. Appl. Microbiol. 84:1998;1050-1058.
11. Ingelfinger E. Cleaning and disinfection of wet rooms. Fleischwirtsch. Int. 1994(4):1994;18-20.
12. Kilsby D.C., Pugh M.E. The relevance of the distribution of microorganisms within batches of food to the control of microbiological hazards from foods. J. Appl. Bacteriol. 51:1981;345-354.
13. NAC, 1993. National Advisory Committee on Microbiological Criteria for Foods: U.S. Department of Agriculture. Generic HACCP for raw beef. Food Microbiol. 10, 449-488.
14. Sofos J.M., Smith G.C. The new headache of the U.S. meat industry: E. coli 0157:H7. Meat Focus Int. 2:1993;317-325.
15. Soul, P., 1996. The U.K. hygiene assessment system. U.K. Meat Hygiene Service, York.
16. USDA, 1996. U.S. Department of Agriculture, Food Safety Inspection Service. Pathogen reduction; hazard analysis and critical control point (HACCP) system; final rule. Fed. Reg. 61, 38805-38989.