[A study on the bacteriological aspect of fresh beef. I. Effect of the slaughter of cattle (author's transl)].
In slaughter-houses in the Netherlands the bacteriological contamination of beef-carcases was determined immediately after slaughter. The highest aerobic bacterial count as well as the largest numbers of Enterobacteriaceae were found to be present on the carcases at those sites at which the skin or meat had been cut. It is likely that bacteria are carried from the skin to the meat during cutting. Differences in bacteriological contamination of carcases are attributed to the difference in transmission from the skin. Mechanization of the dressing-line did not have any perceptible effect on the degree of contamination.
D000003:Abattoirs / Q000592:standards*; D000818:Animals; D002417:Cattle; D004755:Enterobacteriaceae / Q000302:isolation & purification*; D005506:Food Contamination; D005516:Food Microbiology; D008460:Meat; D009426:Netherlands; D012867:Skin / Q000382:microbiology
Een onderzoek naar de bacteriologische gesteldheid van vers vlees. I. De invloed van het slachten van runderen