Pros and cons of carcass decontamination: The role of the European Food Safety Authority

Meat Science

Volumn 78, Issue 1-2, 2008, Pages 43-52

  Hugas, Marta ^a   Tsigarida, Eirini ^a  

^a EUROPEAN FOOD SAFETY AUTHORITY   (Italy)

Author keywords

Biological decontamination; Chemical decontamination; EFSA; Foodborne pathogens; Microbiological risk assessment; Physical decontamination

Indexed keywords

ANIMALIA; BACTERIA (MICROORGANISMS);

EID: 36348974452     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.09.001     Document Type: Article

References (55)

1. Atterbury R.J., Connerton P.L., Dodd E.R., Rees C.E.D., and Connerton I.F. Application of host-specific bacteriophages to the surface of chicken skin leads to reduction in recovery of Campylobacter jejuni. Applied and Environmental Microbiology 69 10 (2003) 6302-6306
2. Barboza de Marinez Y., Ferrer K., and Salas E.M. Combined effects of lactic acid and nisin solution in reducing levels of microbiological contamination in red meat carcasses. Journal of Food Protection 65 11 (2002) 1780-1783
3. Berrang M.E., Dickens J.A., and Musgrove M.T. Effects of hot water application after defeathering on the levels of Campylobacter, coliform bacteria, and Escherichia coli on broiler carcasses. Poultry Science 79 11 (2000) 1689-1693
4. Berry E.D., and Cutter C.N. Effects of acid adaptation of Escherichia coli O157:H7 on efficacy of acetic acid spray washes to decontaminate beef carcass tissue. Applied and Environmental Microbiology 66 4 (2000) 1493-1498
5. Bolder N.M. Decontamination of meat and poultry carcasses. Trends in Food Science & Technology 8 (1997) 221-227
6. Bosilevac J.M., Nou X., Barkocy-Gallagher G.A., Arthur T.M., and Koohmaraie M. Treatments using hot water instead of lactic acid reduce levels of aerobic bacteria and Enterobacteriaceae and reduce the prevalence of Escherichia coli O157:H7 on preevisceration beef carcasses. Journal of Food Protection 69 8 (2006) 1808-1813
7. Castelo M.M., Kang D.H., Siragusa G.R., Koohmaraie M., and Berry E.D. Evaluation of combination treatment processes for the microbial decontamination of pork trim. Journal of Food Protection 64 3 (2001) 335-342
8. Castillo A., Lucia L.M., Goodson K.J., Savell J.W., and Acuff G.R. Decontamination of beef carcass surface tissue by steam vacuuming alone and combined with hot water and lactic acid sprays. Journal of Food Protection 62 2 (1999) 146-151
9. EFSA. Opinion from the Scientific Panel on Biological Hazards on request from the Commission related to Campylobacter in animals and foodstuffs. The EFSA Journal 173 (2005) 1-105
10. EFSA. Opinion of the Scientific Panel on Biological Hazards on the evaluation of the efficacy of peroxyacids for use as an antimicrobial substance applied on poultry carcasses. The EFSA Journal 306 (2005) 1-10
11. EFSA. The Community Summary Report on Trends and Sources of Zoonoses, Zoonotic Agents, Antimicrobial Resistance and Foodborne Outbreaks in the European Union in 2005. The EFSA Journal 94 (2006) 1-236
12. EFSA. Opinion from the Scientific Panel on Biological Hazards on the evaluation of the efficacy of L(+) Lactic acid for carcass decontamination. The EFSA Journal 342 (2006) 1-6
13. ® for use as an antimicrobial substance applied on carcasses of chickens, turkeys, quails, pigs, beef, sheep, goats and game and in washing the shells of eggs. The EFSA Journal 352 (2006) 1-6
14. EFSA. Joint AFC/BIOHAZ guidance document on the safety and the efficacy of substances for the removal of microbial surface contamination of foods of animal origin. The EFSA Journal 388 (2006) 1-9
15. Eggenberger-Solorzano L., Niebuhr S.E., Acuff G.R., and Dickson J.S. Hot water and organic acid interventions to control microbiological contamination on hog carcasses during processing. Journal of Food Protection 65 8 (2002) 1248-1252
16. Ellebracht J.W., King D.A., Castillo A., Lucia L.M., Acuff G.R., Harris K.B., et al. Evaluation of peroxyacetic acid as a potential pre-griding treatment for control of Escherichia coli O157:H7 and Salmonella typhimurium on beef trimmings. Meat Science 70 (2005) 197-203
17. Farkas J. Irradiation as a method for decontaminating food: A review. International Journal of Food Microbiology 44 3 (1998) 189-204
18. Georgsson F., {Thorn}orkelsson A.E., Geirdsdóttir M., Reiersen J., and Stern N.J. The influence of freezing and duration of storage on Campylobacter and indicator bacteria in broiler carcasses. Food Microbiology 23 (2006) 677-683
19. Geornaras I., and Sofos J.N. Combining physical and chemical decontamination interventions for meat. In: Sofos J.N. (Ed). Improving the safety of fresh meat (2005), Woodhead Publishing Limited, Cambridge, England 432-460
20. Gill C.O., and Badoni M. Effects of peroxyacetic acid, acidified sodium chlorite or lactic acid solutions on the microflora of chilled beef carcasses. International Journal of Food Microbiology 91 (2004) 43-45
21. Goode D., Allen V.M., and Barrow P.A. Reduction of experimental Samonella and Campylobacter contamination of chicken skin by application of lytic bacteriophages. Applied and Environmental Microbiology 69 8 (2003) 5032-5036
22. Greer G.G. Bacteriophage control of foodborne bacteria. Journal of Food Protection 68 5 (2005) 1102-1111
23. Huffman R.D. Current and future technologies for the decontamination of carcasses and fresh meat. Meat Science 62 3 (2002) 285-294
24. Hugas M. Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products. Meat Science 49 Suppl. 1 (1998) S139-S150
25. James C., James S.J., Hannay N., Purnell G., Barbedo-Pinto C., Yaman H., et al. Decontamination of poultry carcasses using steam or hot water in combination with rapid cooling, chilling or freezing of carcass surfaces. International Journal of Food Microbiology 114 (2007) 195-203
26. Kemp G.K., Aldrich M.L., and Waldroup A.L. Acidified sodium chlorite antimicrobial treatment of broiler carcasses. Journal of Food Protection 63 8 (2000) 1087-1092
27. Kiermeier A., Bobbitt J., Vanderlinde P., Higgs G., Pointon A., and Sumner J. Use of routine beef carcase Escherichia coli monitoring data to investigate the relationship between hygiene status of incoming stock and processing efficacy. International Journal of Food Microbiology 111 (2006) 263-269
28. King D.A., Lucia L.M., Castillo A., Acuff G.R., Harris K.B., and Savell J.W. Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella typhimurium on beef carcass surfaces. Meat Science 69 (2005) 401-407
29. Koutsoumanis K.P., Ashton L.V., Geornaras I., Belk K.E., Scanga J.A., Kendall P.A., et al. Effect of single or sequential hot water and lactic acid decontamination treatments on the survival and growth of Listeria monocytogenes and spoilage microflora during aerobic storage of fresh beef at 4, 10, and 25 °C. Journal of Food Protection 67 12 (2004) 2703-2711
30. Koutsoumanis K.P., Geornaras I., and Sofos J.N. Microbiology of land animals. In: Hui Y.H. (Ed). Handbook of food science technology and engineering Vol. 1 (2006), CRC Press, Taylor and Francis Group, Boca Raton, FL 52.1-52.4
31. Leistner L. Basic aspects of food preservation of hurdle technology. International Journal of Food Microbiology 55 1-3 (2000) 181-186
32. Li Y., Yang H., and Swem B.L. Effect of high-temperature inside-outside spray on survival of Campylobacter jejuni attached to prechill chicken carcasses. Poultry Science 81 9 (2002) 1371-1377
33. Nissen H., Maugesten T., and Lea P. Survival and growth of Escherichia coli O157:H7, Yersinia enterocolytica and Salmonella enteritidis on decontaminated and untreated meat. Meat Science 57 3 (2001) 291-298
34. OJEU (1999). Directive 1999/2/EC of the European Parliament and of the Council of 22 February 1999 on the approximation of the laws of the Member States concerning foods and food ingredients treated with ionising radiation. Official Journal of the European Union, L66(13/3/1999), 16-23.
35. OJEU (2002). Regulation 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety. Official Journal of the European Union, L31(1/2/2002), 1-24.
36. OJEU (2003). Regulation (EC) No. 2160/2003 of the European Parliament and of the Council of 17 November 2003 on the control of Salmonella and other specified food-borne zoonotic agents. Official Journal of the European Union, L 325(12/12/2003), 1-15.
37. OJEU (2004a). Regulation (EC) No. 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin. Official Journal of the European Union, L 226(25/06/2004), 22-82.
38. OJEU (2004b). Regulation (EC) No. 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs. Official Journal of the European Union, L 226(25/06/2004), 3-21.
39. Park H., Hung Y.C., and Brackett R.E. Antimicrobial effect of electrolyzed water for inactivating Campylobacter jejuni during poultry washing. International Journal of Food Microbiology 72 1-2 (2002) 77-83
40. Penney N., Bigwood T., Barea H., Pulford D., Leroux G., Cook R., et al. Efficacy of a peroxyacetic acid formulation as an antimicrobial intervention to reduce levels of inoculated Escherichia coli O157:H7 on external carcass surfaces of hot-boned beef and veal. Journal of Food Protection 70 1 (2007) 200-203
41. ® treatment. In Proceedings of the international symposium - Meat safety: From abattor to consumer, 14-15 February 2007, Valencia, Spain (pp. 189-192).
42. Samelis J. Meat decontamination and pathogen stress adaptation. In: Sofos J.N. (Ed). Improving the safety of fresh meat (2005), Woodhead Publishing Limited, Cambridge, England 562-591
43. SCVPH - Scientific Committee on Veterinary Measure related to Public Health (1998). Report on the benefits and limitations of antimicrobial treatments for poultry carcasses evaluation of antimicrobial treatments for poultry carcasses. .
44. SCVPH - Scientific Committee on Veterinary Measure related to Public Health (2003). Opinion on the evaluation of antimicrobial treatments for poultry carcasses. Adopted on 14-15 April 2003.
45. Smulders F.J., and Greer G.G. Integrating microbial decontamination with organic acids in HACCP programmes for muscle foods: Prospects and controversies. International Journal of Food Microbiology 44 3 (1998) 149-169
46. Sofos J.N., and Smith G.C. Nonacid meat decontamination technologies: Model studies and commercial applications. International Journal of Food Microbiology 44 3 (1998) 171-188
47. Stopforth J.D., O'Connor R., Lopes M., Kottapalli B., Hill W.E., and Samadroup M. Validation of individual and multiple-sequential interventions for reduction of microbial populations during processing of poultry carcasses and parts. Journal of Food Protection 70 6 (2007) 1393-1401
48. Van Netten P., Huis in't Veld J.H., and Mossel D.A. The immediate bactericidal effect of lactic acid on meat-borne pathogens. Journal of Applied Bacteriology 77 5 (1994) 490-496
49. Van Netten P., Valentijn A., Mossel D.A., and Huis in't Veld J.H. Fate of low temperature and acid-adapted Yersinia enterocolitica and Listeria monocytogenes that contaminate lactic acid decontaminated meat during chill storage. Journal of Applied Microbiology 82 6 (1997) 769-779
50. Van Netten P., Valentijn A., Mossel D.A., and Huis in't Veld J.H. The survival and growth of acid-adapted mesophilic pathogens that contaminate meat after lactic acid decontamination. Journal of Applied Microbiology 84 4 (1998) 559-567
51. Wagenaar J.A., Mevius D.J., and Havelaar A.H. Campylobacter in primary production and control strategies to reduce the burden of human campylobacteriosis. Revue Scientifique et Technique - Office International Des Epizootie 25 2 (2006) 581-594
52. WHO (1980). Report of the WHO/WAVFH Round Table Conference on the Present Status of the Salmonella Problem (Prevention and Control), Bilthoven, the Netherlands, WHO/VPH/81.27.
53. Whyte P., Collins J.D., McGill K., Monahan C., and ÓMahony H. Quantitative investigation of the effects of chemical decontamination procedures on the microbiological status of broiler carcasses during processing. Journal of Food Protection 64 2 (2001) 179-183
54. WTO (1995). World Trade Organisation Agreement on the Application of Sanitary and Phytosanitary Measures. .
55. Zhao T., Ezeike G.O.I., Doyle M.P., Hung Y.-C., and Howell R.S. Reduction of Campylobacter jejuni on poultry by low-temperature treatment. Journal of Food Protection 66 (2003) 652-655