Use of enterobacteriaceae analysis results for predictingA bsence of salmonella serovars on beef carcasses

Journal of Food Protection

Volumn 72, Issue 2, 2009, Pages 260-266

  Ruby, John R ^a   Ingham, Steven C ^b  

^a Smithfield Premium Genetics   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ENTEROBACTERIACEAE; SALMONELLA;

ANIMAL; ARTICLE; BACTERIAL COUNT; BIOLOGICAL MODEL; CATTLE; ENTEROBACTERIACEAE; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HYGIENE; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGY; PREDICTION AND FORECASTING; PREVALENCE; SAFETY; SALMONELLA; SKIN; SLAUGHTERHOUSE; STANDARD;

ABATTOIRS; ANIMALS; CATTLE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ENTEROBACTERIACEAE; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HYGIENE; MODELS, BIOLOGICAL; PREDICTIVE VALUE OF TESTS; PREVALENCE; SALMONELLA; SKIN;

EID: 60849093759     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-72.2.260     Document Type: Article

References (17)

1. Arthur, T. M., J. M. Bosilevac, X. Nou, S. D. Shackelford, T. L. Wheeler, M. P. Kent, D. Jaroni, B. Pauling. D. M. Allen, and M. Koohmaraie. 2004. Escherichia coli O157 prevalence and enumeration of aerobic bacteria, Enterobacteriaceae, and Escherichia coli at various steps in commercial beef processing plants. J. Food Prot. 67:658-665.
2. Brown, M. H., C. O. Gill. J. Hollingsworth, R. Nickelson II, S. Seward, J. J. Sheridan, T. Stevenson, J. L. Sumner, D. M. Theno, W. R. Usborne, and D. Zink. 2000. The role of microbiological testing in systems for assuring the safety of beef. Int. J. Food Microbiol. 62:7-16.
3. Castillo, A., L. M. Lucia, K. J. Goodson, J. W. Savell, and G. R. Acuff. 1999. Decontamination of beef carcass surface tissue by steam vacuuming alone and combined with hot water and lactic acid sprays. J. Food Prot. 62:146-151.
4. Center for Science in the Public Interest. 2007. Outbreak alert! Closing the gaps in our federal food-safety net. Available at: hup://www.cspinet.org/ foodsafety/outbreak-alert.pdf. Accessed 25 April 2008.
5. Cox. L. J., N. Keller, and M. van Schothorst. 1988. The use and misuse of quantitative determinations of Enterobacteriaceae in food microbiology. J. Appl. Bacteriol. Symp. 17(Suppl.):237S-249S.
6. Crowley, H., C. Cagney, J. J. Sheridan, W. Anderson, D. A. McDowell, I. S. Blair, R. H. Bishop, and G. Duffy. 2005. Enterobacteriaceae in beef products from retail outlets in the Republic of Ireland and comparison of the presence and counts of E. coli Ol57:H7in these products. Food Microbiol. 22:409-414.
7. European Commission. 2005. Commission regulation (EC) no. 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Off. J. Eur. Union L338:l-26.
8. Ghafir, Y, B. China, K. Dierick, L. DeZutter, and G. Daube. 2008.Hygiene indicator microorganisms for selected pathogens on beef, pork, and poultry meats in Belgium. J. Food Prot. 71:35-45.
9. Jay, J. M., M. J. Loessner, and D. A. Golden. 1986. Indices of food sanitary quality; microbiology standards and criteria. In Modern food microbiology, 3rd ed. Van Nostrand Reinhold Co., New York.
10. Johnson, J. 1996. Predictive microorganisms as an indication of pathogen contamination. Proc. Recip. Meat Conf. 49:138-143.
11. Lasta, J. A., R. Rodriguez, M. Zanelli, and C. A. Margaria. 1992. Bacterial counts from bovine carcasses as an indicator of hygiene at slaughtering places: a proposal for sampling. J. Food Prot. 55:271-278.
12. Marshall, K. M., S. E. Niebuhr, G. R. Acuff. L. M. Lucia, and J. S. Dickson. 2005. Identification of Escherichia coli O157:H7 meat processing indicators for fresh meat through comparison of the effects of selected antimicrobial interventions. J. Food Prot. 68:2580-2586.
13. Ruby, J. R., J. Zhu. and S. C. Ingham. 2007. Using indicator bacteria and Salmonella test results from three large-scale beef abattoirs over an 18-month period to evaluate intervention system efficacy and plan carcass testing for Salmonella. J. Food Prot. 70:2732-2740.
14. Siragusa, G. R., W. J. Dorsa, C. N. Cutter, G. L. Bennett, J. E. Keen, and M. Koohmaraie. 1998. The incidence of Escherichia coli on beef carcasses and its association with aerobic mesophilic plate count categories during the slaughter process. J. Food Prot. 61:1269-1274.
15. U.S. Department of Agriculture, Food Safety and Inspection Service. 1996. Pathogen reduction: hazard analysis and critical control point (HACCP) systems; final rale. Fed. Regist. 61(144):38806-38989.
16. Voetsch, A. C, T. J. Van Gilder, E J. Angulo. M. M. Farley. S. Shallow, R. Marcus, P R. Cieslak, V. C. Deneen, and R. V. Tauxe, for the Emerging Infections Program FoodNet Working Group. 2004. FoodNet estimate of the burden of illness caused by nontyphoidal Salmonella infections in the United States. Clin. Infect Dis. 38:127-134.
17. Zeitoun, A. A. M., J. M. Debevere, and D. A. A. Mossel. 1994. Significance of Enterobacteriaceae as index organisms for hygiene on fresh untreated poultry, poultry treated with lactic acid and poultry stored in a modified atmosphere. Food Microbiol. 11:169-176.