Sources of microbial contamination at slaughtering plants

Improving the Safety of Fresh Meat

Volumn , Issue , 2005, Pages 231-243

  Gill, C O ^a  

^a LACOMBE RESEARCH CENTRE   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84902410991     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845691028.2.231     Document Type: Chapter

References (45)

1. Anon A vision for the future. Meat Internat 2003, 13(10):24-27.
2. Bell R.G., Hathaway S.C. The hygienic efficiency, of conventional and inverted lamb dressing systems. J Appl Bacteriol 1996, 81:225-234.
3. Biss M.E., Hathaway S.C. Microbiological and visible contamination of lamb carcasses according to preslaughter presentation status: implications for HACCP. J Food Prot 1995, 58:776-783.
4. Bjerklie S. Hot-boning: still promising. Meat Proces 2000, 40(10):40-46.
5. Bolton D.J., Oser A.H., Cocoma G.J., Palumbo S.A., Miller A.J. Integrating HACCP and TQM reduces pork carcass contamination. Food Technol 1999, 53(4):40-43.
6. Brown M.H., Gill C.O., Hollingsworth J., Nickelson R., Seward S., Sheridan J.J., Stevenson T., Sumner J.L., Theno D.M., Usborne W.R., Zink D. The role of microbiological testing in systems for assuring the safety of beef. Int J Food Microbiol 2000, 62:7-16.
7. Corlett D.A. HACCP user's manual 1998, Aspen Publishers, Gaithersburg, MD.
8. D'Aoust J.-Y. Salmonella species, in Doyle M P, Beuchat, I R and Montville, J J, Food Microbiology Fundamentals and Frontiers 1997, 129-158. ASM Press, Washington, DC.
9. Gill C.O. HACCP in primary processing: red meat, in Brown, M H, HACCP in the Meat Industry 2000, 81-122. Woodhead, Cambridge, UK.
10. Gill C.O. Visible contamination on animals and carcasses and the microbiological condition of meat. J Food Prot 2004, 67:413-419.
11. Gill C.O., Bryant J. The contamination of pork with spoilage bacteria during dressing, chilling and cutting of pig carcasses. Int J Food Microbiol 1992, 16:51-62.
12. Gill C.O., Bryant J. The presence of Escherichia coli, Salmonella and Campylobacter in pig carcass dehairing equipment. Food Microbiol 1993, 10:337-344.
13. Gill C.O., Jones T. Control of the contamination of pig carcasses by Escherichia coli from their mouths. Int J Food Microbiol 1998, 44:43-48.
14. Gill C.O., Jones T. The microbiological effects of breaking operations on hanging beef carcass sides. Food Res Int 1999, 51:123-132.
15. Gill C.O., Landers C. Microbiological effects of carcass decontaminating treatments at four beef packing plants. Meat Sci 2003, 65:1005-1011.
16. Gill C.O., Landers C. Effects of spray-cooling processes on the microbiological conditions of decontaminated beef carcasses. J Food Prot 2003, 66:1247-1252.
17. Gill C.O., Landers C. Microbiological conditions of detained carcasses before and after removal of visible contamination. Meat Sci 2004, 66:335-342.
18. Gill C.O., Landers C. Proximate sources of bacteria on boneless loins prepared from routinely processed and detained carcasses at a pork packing plant. Int J Food Microbiol 2004, 97:171-178.
19. Gill C.O., McGinnis J.C. Improvement of the hygienic performance of the hindquarters skinning operations at a beef packing plant. Int J Food Microbiol 1999, 51:123-132.
20. Gill C.O., McGinnis J.C. Contamination of beef trimmings with Escherichia coli during a carcass breaking process. Food Res Int 2000, 33:125-130.
21. Gill C.O., McGinnis J.C. Decontamination of cleaned personal equipment used during beef carcass processing. Food Prot Trends 2003, 23:474-479.
22. Gill C.O., McGinnis J.C. Microbiological effects of hand washing at a beef carcass-breaking facility. J Food Prot 2003, 66:493-496.
23. Gill C.O., McGinnis J.C. Microbiological conditions of air knives before and after maintenance at a beef packing plant. Meat Sci 2004, 68:333-337.
24. Gill C.O., McGinnis J.C., Bryan J. Microbial contamination of meat during the skinning of beef carcass hindquarters at three slaughtering plants. Int J Food Microbiol 1998, 42:175-184.
25. Gill C.O., Badoni M., McGinnis J.C. Assessment of the adequacy of cleaning of equipment used for breaking beef carcasses. Int J Food Microbiol 1999, 46:1-8.
26. Gill C.O., McGinnis J.C., Jones T. Assessment of the microbiological conditions of tails, tongues and head meats at two beef packing plants. J Food Prot 1999, 62:674-677.
27. Gill C.O., Bryant J., Brereton D.A. Microbiological conditions of sheep carcasses from conventional or inverted dressing processes. J Food Prot 2000, 63:1291-1294.
28. Gill C.O., McGinnis J.C., Bryant J. Contamination of beef chucks with Escherichia coli during carcass breaking. J Food Prot 2001, 64:1824-1827.
29. Gill C.O., Bryant J., Landers C. Identification of critical control points for control of microbiological contamination in processes leading to the production of ground beef at a packing plant. Food Microbiol 2003, 20:641-650.
30. Grau F.M. Microbial ecology of meat and poultry, in Pearson, A M and Dutson, T R, Advances in Meat Research 1986, 1-47. vol 2, AV I Publishing, Westport, CT.
31. Heuvelink A.E., Roessink G.L., Bosboom K., de Boer E. Zero tolerance of faecal contamination of carcasses as a tool in the control of O157 VTEC infections. Int J Food Microbiol 2001, 66:13-20.
32. Higgins K.T. Future beef operations. Food Eng 2002, 5:34-46.
33. Lelieveld H.L.M., Mostert M.A., Curiel G.J. Hygienic equipment design, in Lilieveld, H L M, Mostert, M A, Holak, J and White B, Hygiene in Food Processing 2003, 122-166. Woodhead, Cambridge, UK.
34. Mackey B.M., Derrick C.M. Contamination of the deep tissues of carcasses by bacteria present on the slaughtering instruments or in the gut. J Appl Bacteriol 1979, 46:355-366.
35. Miller M.F., Carr M.A., Bawconry D.W., Ramsey C.B., Thompson L.D. Microbiology of pork carcasses from pigs with different origins and feed withdrawal times. J Food Prot 1997, 60:242-245.
36. Nesbakken T., Nerbrink E., Rotterud O.-J., Borch E. Reduction of Yersinia enterocolitica and Listeria spp. On pig carcasses by enclosure of the rectum during slaughter. Int J Food Microbiol 1994, 23:197-208.
37. Nottingham P.M. Microbiology of carcass meats, in Brown, M H, Meat Microbiology 1982, 13-65. Applied Science Publishers, London.
38. Nou X., Rivera-Betancourt M., Bosilevac J.M., Wheeler T.L., Shackelford S.D., Gwartney B.L., Reagan J.O., Koohmaraie M. Effect of chemical dehairing on the prevalence of Escherichia coli O157:H7 and the levels of aerobic bacteria and Enterobacteriaceae on carcasses in a commercial beef processing plant. J Food Prot 2003, 66. 2005-2009.
39. Pennington Group Report on the circumstances leading to the 1996 outbreak of infection with E. coli O157:H7 in central Scotland, the implications for food safety and the lessons to be learned 1997, The Stationary Office, Edinburgh.
40. Roberts T.A. The effects of slaughter practices on the bacteriology of the red meat carcass. Royal Soc Health J 1980, 100:3-9.
41. th edn 1994, Interstate Publishers, Danville, Ill.
42. Schnell T.D., Sofos J.N., Littlefield V.G., Morgan J.B., Gorman B.M., Clayton R.P., Smith G.C. Effects of postexanguination dehairing on the microbial load and visible cleanliness of beef carcasses. J Food Prot 1995, 58:1297-1302.
43. Schutz F. Analysis of slaughtering techniques. Fleischwirtsch 1991, 71:306-308.
44. USDA Pathogen reduction: hazard analysis and critical control point system; final rule. Fed Regist 1996, 61:38805-38989.
45. USDA Livestock carcasses and poultry carcasses contaminated with visible faecal material. Fed Regist 1997, 62:63254-63255.