Concentration and prevalence of Escherichia coli O157 and Salmonella serotypes in sheep during slaughter at two Australian abattoirs

Objective This study aimed to determine the presence and concentration of Escherichia coli O157 and Salmonella spp. on fleece, faeces and carcases of sheep during slaughter. Procedure Faeces, fleece and pre-chill carcase samples were collected from 164 sheep slaughtered at two Australian abattoirs. The presence of E. coli O157 and Salmonella spp. were determined by use of automated immunomagnetic separation (AIMS) with enumeration by use of the ‘most probable number’ (MPN) method. Results Escherichia coli O157 was isolated from 5% of faeces, 3% of fleeces and 0.6% of pre-chill carcases. The mean log₁₀ count of E. coli O157 positive faecal samples was 2.32 MPN/g, but counts on fleeces and carcases were below the countable limit (−1 log₁₀ MPN/cm²). Salmonella spp. were isolated from 20% of faeces, 13% of fleeces and 1.3% of pre-chill carcases. The mean log₁₀ count of Salmonella spp. in faeces was 1.43 MPN/g and on fleece was −0.24 MPN/cm², but counts on carcases were below the countable limit (−1 log₁₀ MPN/cm²). Conclusion The prevalence and concentration of pathogens were low in the sheep tested in this study, indicating a low risk of human infection from products derived from these animals.     

Dispersal of micro-organisms in commercial defeathering systems

1. The extent of cross contamination between carcases and the dispersal of micro-organisms to the environs during defeathering was measured in a commercial processing plant. 2. Defeathering reduced the numbers of a marker organism, a nalidixic acid-resistant strain of Escherichia coli K12, on inoculated carcases but dispersed the organism on to preceding and following carcases. 3. The pattern of microbial dispersal during defeathering was similar for naturally occurring bacteria on the carcase, for example, total aerobic counts and counts of presumptive coliforms, suggesting that the marker organism mimics the natural situation realistically. 4. The majority of feathers, together with micro-organisms, were removed during the first 10 s of the defeathering process, which was completed in 45 s, indicating that control measures to minimise cross contamination would be most effective if applied in the early stages of the process. 5. The method of defeathering used by the machine influenced the pattern of microbial dispersal and the extent of cross contamination to other carcases on the same processing line.     

Microbial cross-contamination by airborne dispersion and contagion during defeathering of poultry

1. A readily identifiable strain of Escherichia coli K12 was used as a 'marker' organism to determine the sources, routes and patterns of microbial cross-contamination during mechanical defeathering of broiler chicken carcases. 2. Inoculation of scald water with the marker organism led to a relatively even pattern of carcase contamination during subsequent defeathering. Microbial cross-contamination was greater by this route of inoculation than by either surface inoculation of a 'seeder' carcase or oral inoculation of a live bird one day before slaughter. 3. Dispersal of the marker organism was strongly influenced by the mechanical action of the defeathering machines. Forward transmission of the marker occurred by aerosol or large airborne droplets and particulates such as feathers. Moving carcases through the defeathering machines when these were non-operational clearly reduced backward transmission of the marker. 4. Although microbial dispersal was unaffected by increasing the spacing between individual carcases or installing a water curtain at the entry and exit of the defeathering machines, shielding of carcases with aluminium baffles reduced counts of the marker organism from contaminated carcases by > 90%. 5. The results imply that microbial cross-contamination of broiler chicken carcases during defeathering occurs mainly via the airborne route, which could be contained by physical means.     

Risk-based evaluation of postmortem inspection procedures for pigs in Australia

The results of traditional (incision) and risk-based (visual) postmortem inspection procedures were compared on groups of approximately 30,000 pigs. The performance characteristics used as a basis for comparison included the non-detection rates of grossly detectable abnormalities, the microbiological contamination rates of carcases and boned product, the association of reactive lymph nodes with carcase condemnation and the achievement of 'finished product standards' for 'wholesomeness'. It was estimated that 6 per cent of all cases of abscessation and 28 per cent of all cases of arthritis were undetected by the traditional method, and the comparable figures for the risk-based procedure were 19 per cent and 39 per cent. However, when the rates of contamination of undetected abnormalities with foodborne hazards and other carcase contamination parameters were taken into account, it was concluded that both inspection systems were likely to result in a very similar level of consumer protection. Any increase in potential exposure to foodborne hazards in the abnormalities undetected by risk-based inspection would be insignificant in comparison with the potential exposure to foodborne hazards resulting from contaminated 'normal' lymph nodes and carcase surfaces. There were no statistically significant differences between the two procedures in the contamination rates of pre-chill carcases or boned retail products with Salmonella and Yersinia species.     

Dissemination of central nervous system tissue during the slaughter of cattle in three Irish abattoirs

Sponge samples were taken from the carcases, meat, personnel and surfaces involved in stunning, slaughter and dressing/boning activities at three abattoirs, and from retail beef products. The samples were examined for the presence of central nervous system (CNS)-specific proteins (syntaxin 1B and/or glial fibrillary acidic protein (GFAP), as indicators of contamination with CNS tissue. Syntaxin 1B and GFAP were detected in many of the sponge samples taken along the slaughter line and in the chill rooms of all three abattoirs; GFAP was also detected in one sample of longissimus muscle (striploin) taken in the boning hall of one of the abattoirs but not in the other two abattoirs or in retail meats.     

Yield and composition of raw and cooked meat of small white turkeys as influenced by dietary nutrient density and energy to protein ratio

1. Raw and cooked meat yields and the dry matter and fat contents of meat samples were determined on 144 carcases of Small White turkeys fed on diets that varied in nutrient density (ND) and energy to protein ratio (E:P).

2. High ND diets increased body weights, eviscerated carcase weights, relative carcase yields and carcase skin yield, but not breast or total meat yields.

3. Feeding a low ND diet to 6 weeks followed by diets with progressively increasing ND yielded performance and carcases with qualities comparable to feeding diets of constant medium or high ND; consequently cost savings could be made.

4. Increasing E:Ps reduced body weights, eviscerated carcase weights and carcase yields. Breast and total meat yields from male but not female carcases, and skin yield of female but not male carcases decreased with higher E:Ps.

5. The fat contents of breast and thigh meat samples increased with ND. The fat content of breast but not thigh meat decreased with higher E:P. Dry matter contents of meat samples did not vary consistently with changes in fat content.     

A HACCP-based approach to hygienic slaughter and dressing of lamb carcasses

AIMS: This paper compares changes in visible and microbiological contamination on lamb carcasses dressed using one system which includes process factors previously identified as potential critical control points for HACCP-based approaches to hygienic slaughter and dressing, and another system which excludes those factors. METHODS: Longitudinal changes in microbiological and visible contamination of lamb carcasses were quantified in two slaughterhouses, one utilising clean, shorn, unwashed lambs in an inverted dressing system, the other utilising dirty, woolly, washed lambs in a traditional dressing system. Excision samples (5 cm2 each) for microbiological analyses were taken from two sites on 25 carcasses per treatment group immediately after pelting, at the completion of dressing, after overnight chilling and after boning and packaging. Visible contamination on the surface of 300 carcasses per treatment group was assessed after pelting and after overnight chilling. RESULTS: Mean aerobic plate counts and Escherichia coli counts on the leg and loin in the inverted dressing system were low after pelting (log10/cm2 1.86 and 1.71; log10/cm2 0.13 and 0.05 respectively) but generally showed statistically significant increases through to final packaging. In the conventional dressing system, there were much higher counts on the leg and loin after pelting (log10/cm2 4.66 and 2.71; log10/cm2 2.21 and 0.24 respectively), but subsequent handling of the carcass by slaughter line workers had no measurable deleterious effects. The inverted dressing system resulted in final mean aerobic plate counts on meat at packaging that were 1.38% (leg) and 48.98% (loin) of those derived from the conventional dressing system. Mean E. coli counts from the inverted system were 21.37% (leg) and 67.61% (loin) of those from the conventional system. There was an inverse relationship between the prevalence of carcasses with visible faecal contamination and their microbiological status. CONCLUSION: Significant reductions in microbiological contamination of sheep carcasses can be brought about by HACCP-based systems. Possible critical control points are pre-slaughter presentation status (including avoidance of pre-slaughter washing), inverted dressing, handling by slaughter line workers and meat inspectors, and chilling. Use of levels of visual faecal contamination as an on-line monitoring parameter for slaughter hygiene can give erroneous results. Interactions between different process steps may alter the effectiveness of the HACCP plan, and successful design and application depends on a detailed knowledge of the specific process utilised in each slaughterhouse.     

Genetic improvement in beef cattle using a progeny testing system based on carcase merit

A progeny testing system to measure beef carcase merit, the Abtech Test, has been developed. Nine carcase characteristics are measured objectively at a slaughter age of 300 days on the carcases of 12 steer progeny per sire. Five carcase characteristics were used to quantify the carcase, namely, carcase composition as submitted, carcase composition (adjusted to 20% total carcase fat), estimated lean meat yield (adjusted to 20% total carcase fat), muscle-bone ratio (adjusted to a common muscle plus bone weight), and eye muscle volume index (adjusted for total carcase muscle weight). Four carcase measurements used to describe quality were evaluated: eye muscle area at the 10th rib (adjusted for total carcase muscle weight), marbling of the eye muscle at the 10th rib (chemically determined and adjusted to 20% total carcase fat), muscle texture at the 10th rib (mean muscle bundle diameter) and fat colour (determined on intermuscular fat at the 10th rib under standard conditions).
It is proposed that this testing system could be used for the genetic improvement of beef carcases.     

ISOLATION OF CAMPYLOBACTER JEJUNI FROM POULTRY CARCASES

SUMMARY Campylobacter jejuni was isolated from 94% of chicken carcase rinses collected in a Queensland poultry abattoir. Direct plating resulted in the isolation of the organism from 84% of the rinses. A further 10% were found to contain C. jejuni by a procedure of selective enrichment and membrane filtration. Counts of C. jejuni on the carcases ranged from 0 to 1.1 times 10⁵ organisms per carcase.     

Nutrient density and slaughter age have differential effects on carcase performance,muscle and meat quality in fast and slow growing broiler genotypes

1. A 2?×?2 factorial design was used to investigate the differences in carcase, muscle and meat characteristics between fast and slow growing genotypes fed on low nutrient (LND) or high nutrient diets (HND) at their respective slaughter ages.

2. The birds were randomly assigned to treatments with 5 replicates of 145 birds for Wens Yellow-Feathered Chicken (WYFC, 5·75 birds/m²) or 115 birds for White Recessive Rock Chicken (WRRC, 7·25 birds/m²), according to the commercial recommendations for the two breeds and were fed on HND or LND. Birds were slaughtered at 63?d and 105?d of age.

3. The results showed WRRC had higher carcase yield and meat yield than that of WYFC, lower fat content, higher moisture content and lower cooking loss. The meat from WRRC was less tender and contained lower levels of polyunsaturated fatty acids (PUFA).

4. Birds fed on HND had higher breast meat yield, myofiber area and protein content in the breast muscle and lower fat content than birds fed on LND. The thigh muscle of birds fed on HND had higher levels of PUFA. Age had a positive effect on carcase parameters, but a negative effect on pH, meat tenderness and cooking loss, and the two genotypes exhibited different responses to the influence of nutrient density and age.

5. Genotype and age had the largest effect on carcase performance and meat quality. LND benefited meat quality and WRRC had larger responses in meat yield and shear force when fed on HND.     

Carcase and meat quality in ducks killed with either gas mixtures or an electric current under commercial processing conditions

1. The feasibility of killing 7-week old Peking ducks with gas mixtures and their effects on carcase and meat quality were evaluated and compared with killing in electrical waterbath under commercial conditions. 2. The prevalence of carcase appearance defects and broken bones in the carcases and haemorrhaging, pH, colour, cooking loss and texture of breast muscles were determined. 3. Ducks can be killed within 3 min by exposure to either 90% argon in air or a mixture of 30% carbon dioxide and 60% argon in air. 4. Gas or controlled-atmosphere killing of ducks, whilst they are still in their transport containers, would eliminate some of the welfare concerns associated with the conventional electrical waterbath stunning systems, without adversely affecting carcase and meat quality.     

Optimal lairage times and conditions for slaughter pigs: a review

Keeping pigs in lairage provides a buffer to supply the slaughter line and allows the pigs to recover from the stress of transport. It has implications for the pigs' welfare by influencing their behaviour and ease of handling. In terms of pork quality, optimal lairage times for most pigs in the UK are probably one to three hours. Shorter lairage times are associated with more pale, soft, exudative (PSE) meat and longer times are associated with more dark, firm, dry (DFD) meat, more skin blemishes caused by fighting, and a lower carcase yield. However, when pigs have not been previously stressed by handling procedures, resting them in lairage may have no beneficial effects on the pigs' welfare or meat quality. At very high environmental temperatures there is evidence that a holding period of less than one hour may help to reduce the number of PSE carcases. At temperatures above 10 degrees C showering the pigs with water is beneficial. Fasting times need to be controlled to minimise the potential loss of carcase yield while reducing the volume of gut contents to reduce the risk of carcase contamination. Lairages can act as reservoirs of infection by pathogenic bacteria and there is evidence that longer holding times increase the risk of cross-contamination.     

FACTORS IN THE SPREAD OF SALMONELLAS IN MEATWORKS WITH SPECIAL REFERENCE TO CONTAMINATION OF KNIVES

Immersion of knives momentarily in hot water (82 degrees C) was ineffective in destroying salmonellas on knives used in a meatworks to carry out the bung dropping operation. Laboratory experiments confirmed that knives covered with meat products required 10 or more seconds to be effectively decontaminated at this temperature. Examination of knives used for slaughtering and for dressing beef carcases showed that knives coming into contact with hides had higher counts for salmonella and a higher percentage positive than knives used for other cutting operations. Knives used for cutting the skin of the forelegs and hindlegs had the highest counts.     

Investigation of hygiene aspects during air chilling of poultry carcases using a model rig

1. An experimental rig, designed and built to simulate conditions found in commercial poultry chilling systems, was used to investigate the effects of varying air temperature and chilling duration, and the effect of chlorinated water sprays, on the microbial load present on the skin and in the body cavity of freshly eviscerated poultry carcases; deep muscle and skin temperatures were monitored during chilling at three different temperatures. 2. During dry chilling for 2 h, total viable microbe counts (TVC) and counts of coliforms and pseudomonads from the body cavity fell by between half and one log unit; smaller reductions were observed in samples from the breast skin. 3. The situation changed when chlorinated water sprays (50, 100 or 250 ppm available chlorine) were applied for the first hour of chilling; spraying carcases enhanced the reduction in numbers on the skin; the effect was most pronounced with 250 ppm chlorine; conversely in the body cavity, the general effects of sprays was to increase contamination by up to one log unit. 4. There was no evidence that sprays increased the rate of chilling. 5. When carcases were held overnight in the rig at 11 degrees C after chilling, microbe counts on dry-chilled carcases remained stable, but increased on carcases that had been sprayed with chlorinated water.     

Effect of electrical and gaseous stunning on the carcase and meat quality of broilers

1. The aim of the experiment was to investigate the effect of gaseous stunning methods on the carcase and meat quality of broilers (dead weight 1.0 to 2.3 kg) in comparison with electrical stunning.

2. Two replicates of broilers (age 54 and 59 d respectively) were stunned in carbon dioxide, in argon or by electric current, and the carcases were plucked either by a mechanical plucker or by hand.

3. Carcase and meat quality were evaluated to determine the effect of these stunning treatments and plucking methods. The quality factors measured included pH at 20 min post‐mortem, ultimate pH, texture and colour of the pectoralis major muscle, and the incidence of carcase appearance defects, cooking loss, broken bones and bruises in the breast and leg muscles.

4. Stunning method had a significant effect on pH at 20 min, ultimate pH, texture and colour of breast meat. Plucking method had a significant effect on the cooking loss and texture.

5. Argon stunning resulted in fewer muscle haemorrhages, a more rapid early post‐mortem fall in pH and more tender breast meat than in the electrically stunned broilers; carbon dioxide stunned broilers had intermediate values for pH decline and meat tenderness but were not significantly different from argon stunning regarding muscle haemorrhages.

6. Appearance defects occurred to a similar extent in all the stunning methods and mechanical plucking resulted in 4 times as many defects compared with hand plucking; the incidence of broken bones was higher in mechanically plucked broilers than in hand plucked carcases.

7. Gaseous stunning of broilers produced relatively better quality carcases and meat than electrical stunning, and therefore may have commercial advantages.     

Effect of organic acids on the microbial quality of Taiwanese-style sausages

The effects of organic acids on the microbial quality of Taiwanese‐style sausages were studied. Pork meat from a Taiwan retail market was decontaminated with various organic acids (citric, lactic and tartaric acid), then, the raw meat was used to make Taiwanese‐style sausages and stored from 0 to 40 days at 4°C. The total plate counts, lactic acid bacteria, Micrococcus, Listeria monocytogenes, Hunter‐L and Hunter‐a values were determined. The total plate counts of the control group were initially greater than those of the treated groups. Higher incidence rates of L. monocytogenes in the products were obtained from the control group, but were not detected in the treated groups during storage. Lactic acid bacteria counts following the lactic acid treatment were lower than those of the other groups. Micrococcus counts of the controls increased by 0.6–1.2 log₁₀ colony‐forming unit (CFU)/g greater than those of treated groups throughout storage at 4°C. The light color (L‐value) of the control group gradually decreased during storage. Pork meat dipped in various organic acids was found to be suitable to extend the shelf‐life and improve the microbiological quality of Taiwanese‐style sausages.     

Carcase characteristics of a heavy Japanese quail line under introgression with the roux gene

1. The roux plumage sex-linked recessive gene may be used for early sexing of Japanese quail in crossbreeding production systems with wild-type and roux lines. However, associated effects of the gene on carcase and meat composition need to be assessed. 2. Quail carcases from pure Line K males and females (100% K), a heavy meat line which was used as the recipient line for the introgression of the roux gene, and from same-age roux or wild-type females from the second generation of introgression (75% K) were dissected. The effects of sex, line and plumage colour on carcase components and on protein and lipid contents of various tissues were estimated. 3. Expected sex differences in carcase weights were obtained, with marginally higher values for females. However, weights of parts and carcase yield (ratio of empty carcase weight without head, neck and feet over live body weight) were similar for both sexes in pure Line K which had a 68% carcase yield. Lipid contents in leg meat were higher in males (3.1%) than in females (2.7%). 4. The roux gene did not seem to have any major impact on carcase parts or composition. However, in roux birds, leg skin was marginally higher in lipids and pectoralis major lower in proteins than in wild-type ones.     

Microbial status of chicken portions and portioning equipment

1. The sources and numbers of microbes contaminating poultry portions, which form an increasing proportion of poultry meat production were investigated. Total aerobic count at 30°C, pseudomonads, coliforms, enterococci and Staphylococcus aureus were enumerated.

2. Samples which had undergone different degrees of portioning, from whole birds to individual retail portions of poultry meat, were collected at points along the portioning line. Equipment surfaces, utensils and hands/gloves of factory personnel were examined.

3. In general, microbial numbers on carcase sampling sites were related to ‘exposure factor’, that is, the length of time the site was exposed to potential contamination during processing and portioning.

4. When results for individual sampling sites were analysed separately, no significant differences were found between sites on whole birds and the corresponding half bird sample sites. Comparison of numbers on half birds and on portions revealed a more variable situation.

5. Sites touched by rubber gloves when carcases were hung on the automatic portioning lines had greater contamination than other sites.

6. Provided factory and operative hygiene standards are high, portioning does not significantly increase numbers of microorganisms.     

Effects of a dry-ice process on surface and carcase decontamination in the poultry industry

1. The objective of this study was to evaluate the effects of dry-ice decontamination on equipment and carcase surfaces in a poultry slaughterhouse and to present an effective alternative method to the conventional decontamination processes.

2. Appreciable reductions occurred in total aerobic mesophilic bacterial counts of surface swab samples treated with dry ice (maximum difference 3.92 log cfu/100 cm²).

3. After dry-ice treatment, Listeria spp. were detected on surfaces of pluckers and chiller cylinders, whereas Salmonella spp. were totally inhibited.

4. A dry-ice spraying application was more effective than a dry-ice immersing application on total aerobic mesophilic bacteria and yeast and mould counts on poultry carcases.

5. Dry-ice treatment has advantages over conventional processes. Unlike other decontamination techniques, there are no residues, so no need to wash off chemical residues from surfaces as it removes contaminants effortlessly and is environmentally friendly.

6. Dry-ice blasting of production equipment can reduce the microbial load and has potential for use in the poultry industry.     

Critical points in meat production lines regarding the introduction of listeria monocytogenes

Summary

In order to elucidate critical points concerning Listeria monocytogenes during bovine and porcine slaughter, cutting and processing, 843 samples were obtained from carcasses, primal cuts, products at retail and from environmental surfaces. Only 2–7% of the carcasses and 0–10% of the environmental samples in the ‘clean’ part of the pork slaughterline were found to be positive for L. monocytogenes. The incidence of L. monocytogenes was increased after chilling and cutting. In the cutting room 11–36% of the primal cuts and 71–100% of the environmental samples were found positive for L. monocytogenes. Our findings indicate that contamination of pork meat with L. monocytogenes orginates from the processing environment of the chilling or cutting room. The incidence of L. monocytogenes in the bovine cutting and meat processing line (0–60%) was lower than in the porcine cutting and meat processing line (11–100%).