title: The role of equipment having accidental or indirect contact with the carcase in the spread of Salmonella in an abattoir.
abstract: Counts of salmonellae were performed by the most probable number technique on steels, aprons, scabbards and on structures within the abattoir with which carcases made accidental contact. Counts on steels ranged from 0-153 salmonellae per steel; aprons from 0-14 per 100 cm2; scabbards from 0-greater than 3667 per scabbard; and carcase bump points from 0-40 per 100 cm2. Contamination rates were highest for the equipment of workers whose job functions brought them in contact with the hide.
mesh_terms: D000003:Abattoirs; D004864:Equipment and Supplies; D005516:Food Microbiology; D008460:Meat; D012475:Salmonella / Q000302:isolation & purification*