Determination of the principal points of product contamination during beef carcass dressing processes in Northern Ireland.
To determine the principal points of microbial contamination of carcasses during beef carcass dressing in Northern Ireland, 190 carcasses were sampled by swabbing 1,000 cm2 of the brisket. A detailed survey of one abattoir was initially conducted, with sampling of a total of 100 carcasses immediately after hide removal (H), after carcass splitting (S), and immediately after washing (W) before dispatch to the chiller. The total bacterial counts after incubation at both 22 and 37 degrees C indicated that there was no significant increase in the numbers of bacteria after the first sampling point, H (P > 0.05). To determine whether this was the case in the majority of Northern Ireland abattoirs, 15 carcasses were then sampled at each of an additional six abattoirs, at points H and W only. Total bacterial counts were significantly higher (P < 0.05) at H than at W, indicating that hide pulling was the major point of bacterial contamination of beef carcasses and hence a critical control point for the final microbiological quality of the carcasses. Mean counts of Enterobacteriaceae at both incubation temperatures were very low (< 10 CFU/cm2) but were higher at W than at H, probably indicating that washing was redistributing bacteria from the posterior to the anterior region.
Department of Food Science (Food Microbiology), Queen's University of Belfast, Northern Ireland. bob.madden@dardni.gov.uk
Robert H
RH
Madden
Kathryn A
KA
Murray
Arthur
A
Gilmour
D000003:Abattoirs / Q000592:standards*; D000818:Animals; D002417:Cattle / Q000382:microbiology*; D015169:Colony Count, Microbial; D004755:Enterobacteriaceae / Q000302:isolation & purification*; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D006920:Hygiene; D007494:Ireland; D008460:Meat / Q000382:microbiology*; D012867:Skin / Q000382:microbiology; D013696:Temperature; D013997:Time Factors