title: Effects of a minimal hide wash cabinet on the levels and prevalence of Escherichia coli O157:H7 and Salmonella on the hides of beef cattle at slaughter.
abstract: Harborage of Escherichia coli O157:H7 and Salmonella on animal hides at slaughter is the main source of beef carcass contamination during processing. Given this finding, interventions have been designed and implemented to target the hides of cattle following entry into beef processing plants. Previous interventions targeting hides have not been suitable for all beef processing plants because of cost and space restrictions. In this study, a hide wash cabinet was evaluated to determine whether it was more amenable to widespread use in the beef processing industry, especially for small and medium-size plants. Overall, 101 (35.1%) of 288 beef cattle hides sampled before entry into the hide wash cabinet harbored E. coli O157:H7 at or above the limit of detection (40 CFU/100 cm2). After passage through the hide wash cabinet, only 38 (13.2%) of 288 hides had E. coli O157:H7 levels > or =40 CFU/100 cm2. Before the hide wash cabinet, 50 (17%) of 288 hides harbored E. coli O157:H7 at levels above 100 CFU/100 cm2, with one sample as high as 20,000 CFU/100 cm2. In contrast, only 14 (5%) of 288 hides had E. coli O157:H7 levels above 100 CFU/100 cm2 after hide washing, with the highest being 2000 CFU/100 cm2. These same trends also were found for Salmonella before and after hide washing. These results indicate that the hide wash cabinet described in this study was effective and should provide small and medium-size processing plants with an affordable hide wash intervention strategy.
authors.affiliation: U.S. Department of Agriculture, Agricultural Research Service, Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, Nebraska 68933-0166, USA. arthur@email.marc.usda.gov
authors.forename: Terrance M
authors.initials: TM
authors.lastname: Arthur
authors.forename: Joseph M
authors.initials: JM
authors.lastname: Bosilevac
authors.forename: Dayna M
authors.initials: DM
authors.lastname: Brichta-Harhay
authors.forename: Norasak
authors.initials: N
authors.lastname: Kalchayanand
authors.forename: Steven D
authors.initials: SD
authors.lastname: Shackelford
authors.forename: Tommy L
authors.initials: TL
authors.lastname: Wheeler
authors.forename: Mohammad
authors.initials: M
authors.lastname: Koohmaraie
mesh_terms: D000003:Abattoirs; D000818:Animals; D002417:Cattle / Q000382:microbiology*; D015169:Colony Count, Microbial; D019453:Escherichia coli O157 / Q000302:isolation & purification*; D005506:Food Contamination / Q000032:analysis / Q000517:prevention & control*; D005511:Food Handling / Q000379:methods / Q000592:standards; D005516:Food Microbiology; D005525:Food-Processing Industry / Q000379:methods / Q000592:standards; D015995:Prevalence; D012475:Salmonella / Q000302:isolation & purification*; D012499:Sanitation / Q000379:methods*; D012867:Skin / Q000382:microbiology*; D016896:Treatment Outcome