title: Microbial contamination on beef in relation to hygiene assessment based on criteria used in EU Decision 2001/471/EC.
abstract: Thirty-six carcasses were sampled over a 12-month period at an Irish beef abattoir. Between one and five carcass sites (including the hock, brisket, cranial back, bung, inside round and outside round) were sampled after hind leg skinning, hide removal, bung tying, evisceration, splitting, washing, chilling for 24 h and boning, using a wet and dry, cotton wool swab technique. For each sample, total viable counts (TVC), Escherichia coli, total coliforms and Enterobacteriaceae were enumerated. The results are considered in relation to European Union Decision 2001/471/EC which sets performance criteria for TVCs and Enterobacteriaceae in samples taken by excision. Though not explicitly stated in the Decision, it has been proposed that microbiological performance criteria for samples taken by swabbing be set at 20% of the values set for excision samples. Therefore, log mean TVCs in carcass swab samples taken before chilling are acceptable, marginal and unacceptable when they are <2.8, 2.8-4.30 and >4.30 cm(-2), respectively. By these criteria, TVCs on carcasses in the present study were in the marginal range. The marginal result for TVCs was due in the most part to hide removal operations, particularly at the hock and brisket sites. Bacterial contamination on post-chill carcasses was similar or lower to that on pre-chill carcasses, while boning resulted in general increases in TVCs and in E. coli, total coliform and Enterobacteriaceae numbers. In Decision 2001/471/EC, the effects of chilling and boning are not included in the assessment of process control. Data from this study indicate that performance criteria based on log mean Enterobacteriaceae values are unsuitable because of the infrequent occurrence of these organisms on the carcass.
authors.affiliation: Teagasc, The National Food Centre, Ashtown, Dublin 15, Ireland. john.mcevoy@ndsu.nodak.edu
authors.forename: J M
authors.initials: JM
authors.lastname: McEvoy
authors.forename: J J
authors.initials: JJ
authors.lastname: Sheridan
authors.forename: I S
authors.initials: IS
authors.lastname: Blair
authors.forename: D A
authors.initials: DA
authors.lastname: McDowell
mesh_terms: D000003:Abattoirs / Q000592:standards; D000818:Animals; D002417:Cattle; D015169:Colony Count, Microbial; D004755:Enterobacteriaceae / Q000302:isolation & purification*; D004926:Escherichia coli / Q000302:isolation & purification*; D005062:European Union; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods* / Q000592:standards; D005516:Food Microbiology; D006920:Hygiene; D008460:Meat / Q000382:microbiology*