title: Hazard analysis of Escherichia coli O157:H7 contamination during beef slaughtering in Calvados, France.
abstract: To identify hazard points and critical points during beef slaughtering, which is a necessary first step toward developing a hazard analysis and critical control point system to control meat contamination by Escherichia coli O157:H7, samples (n = 192) from surfaces, work tops, worker's hands, and beef carcasses were collected from a slaughterhouse in Calvados, France. Five strains of E. coli O157:H7 were isolated from a footbridge and a worker's apron at the preevisceration post and from a worker's hand at the defatting post. Three isolates carried stx2c, eae, and EHEC-hlyA genes and showed similar molecular types by random amplified polymorphic DNA, polymerase chain reaction IS3, and XbaI pulsed-field gel electrophoresis. Thus, this study has shown that preevisceration and defatting post and associated worker's materials are critical points for carcasses contamination by E. coli O157:H7 during beef slaughtering.
authors.affiliation: Laboratoire Départemental Frank Duncombe, Caen, France.
authors.forename: R
authors.initials: R
authors.lastname: Guyon
authors.forename: F
authors.initials: F
authors.lastname: Dorey
authors.forename: J P
authors.initials: JP
authors.lastname: Malas
authors.forename: A
authors.initials: A
authors.lastname: Leclercq
mesh_terms: D000003:Abattoirs; D000818:Animals; D015373:Bacterial Typing Techniques; D002417:Cattle; D004269:DNA, Bacterial / Q000032:analysis*; D016521:Electrophoresis, Gel, Pulsed-Field; D019453:Escherichia coli O157 / Q000145:classification / Q000235:genetics / Q000302:isolation & purification*; D005506:Food Contamination; D005511:Food Handling / Q000379:methods*; D008460:Meat / Q000382:microbiology*; D016133:Polymerase Chain Reaction; D011786:Quality Control; D019105:Random Amplified Polymorphic DNA Technique
chemical_list: D004269:DNA, Bacterial