title: Hygiene indicator microorganisms for selected pathogens on beef, pork, and poultry meats in Belgium.
abstract: Several bacterial indicators are used to evaluate hygiene during the meat slaughtering process. The objectives of this study were to assess the Belgian baseline data on hygienic indicators and the relationship between the indicators and zoonotic agents to establish hygiene indicator criteria for cattle, pig, and chicken carcasses and meat. The study used the results from the official Belgian surveillance plan from 2000 to 2003, which included the monitoring of Escherichia coli counts (ECC), Enterobacteriaceae counts (EC), aerobic colony counts (ACC), and Pseudomonas counts (PC). The sampling method was the wet and dry swabbing technique for cattle and pig carcasses and neck skin excision for broiler and layer chicken carcasses. The 75th and 95th percentiles of ECC were -0.20 and 0.95 log CFU/cm2 for cattle carcasses, 1.20 and 2.32 log CFU/cm2 for pig carcasses, and 4.05 and 5.24 log CFU/g for chicken carcasses. The ACC were 2.1- to 4.5-log higher than the ECC for cattle, pigs, and chickens. For cattle and pig carcasses, a significant correlation between ECC, EC, and ACC was found. ECC for pork and beef samples and EC in pig carcasses were significantly higher in samples contaminated with Salmonella. In poultry samples, ECC were in general higher for samples containing Salmonella or Campylobacter. Thus, E. coli may be considered as a good indicator for enteric zoonotic agents such as Salmonella for beef, pork, and poultry samples and for Campylobacter in poultry samples.
authors.affiliation: Belgian National Reference Laboratory in Food Microbiology for the Federal Agency for the Safety of the Food Chain, Brussels, Belgium. yasmine.ghafir@afsca.be
authors.forename: Y
authors.initials: Y
authors.lastname: Ghafir
authors.forename: B
authors.initials: B
authors.lastname: China
authors.forename: K
authors.initials: K
authors.lastname: Dierick
authors.forename: L
authors.initials: L
authors.lastname: De Zutter
authors.forename: G
authors.initials: G
authors.lastname: Daube
mesh_terms: D000003:Abattoirs / Q000592:standards*; D000818:Animals; D001530:Belgium; D002167:Campylobacter / Q000302:isolation & purification; D002417:Cattle / Q000382:microbiology; D002645:Chickens / Q000382:microbiology; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004755:Enterobacteriaceae / Q000302:isolation & purification; D004926:Escherichia coli / Q000302:isolation & purification; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods* / Q000592:standards; D005516:Food Microbiology; D006801:Humans; D006920:Hygiene; D008460:Meat / Q000382:microbiology*; D011549:Pseudomonas / Q000302:isolation & purification; D012475:Salmonella / Q000302:isolation & purification; D013552:Swine / Q000382:microbiology