Reference : An Efficient Sampling Technique Used to Detect Four Foodborne Pathogens on Pork and Beef...
Scientific journals : Article
Life sciences : Food science
Life sciences : Microbiology
http://hdl.handle.net/2268/1195
An Efficient Sampling Technique Used to Detect Four Foodborne Pathogens on Pork and Beef Carcasses in Nine Belgian Abattoirs
English
Korsak Koulagenko, Nicolas mailto [Université de Liège - ULg > Département de sciences des denrées alimentaires > Microbiologie des denrées alimentaires > >]
Daube, Georges mailto [Université de Liège - ULg > Département de sciences des denrées alimentaires > Microbiologie des denrées alimentaires >]
Ghafir, Yasmine [Université de Liège - ULg > Département des Sciences des Denrées alimentaires > Microbiologie des Denrées alimentaires > >]
Chahed, Amina [Ecole nationale vétérinaire d'Alger > > > > > >]
Jolly, Sandra mailto [Université de Liège - ULg > Département de morphologie et pathologie > Pathologie générale et autopsies >]
Vindevogel, Henri mailto [Université de Liège - ULg > Département des Sciences des Denrées alimentaires > Hygiène des Denrées alimentaires >]
1998
Journal of Food Protection
61
5
535-541
Yes (verified by ORBi)
International
0362-028X
[en] Carcass ; Pork ; Cattle ; Sampling ; Salmonella ; E. coli O157 ; Listeria monocytogenes ; Campylobacter
[en] The method presented in this paper should prove useful in assessing the effectiveness of HACCP plans developed in slaughterhouses. Samples were collected by swabbing well-defined areas of pork and beef carcasses with sterile gauze. Between 160 and 420 half-carcasses were swabbed in each of nine pork or beef slaughterhouses. Swabs from five carcasses were placed in the same sterile Stomacher bag, constituting a single composite sample. Standard or validated analytical methods were used to isolate and characterize four foodborne pathogens. Salmonella spp., Listeria monocytogenes, Campylobacter spp., and verocytotoxin-producing E. coli were detected, respectively, in 27, 2, 2, and 14% of the pork samples and 0, 22, 10, and 5% of the beef samples. Of the 10 samples positive for E. coli O157, only one yielded an isolate confirmed to be enterohemorrhagic. Since Salmonella spp. appear as the main contaminant port (27%) and L. monocytogenes as the main containment of beef (22%), any slaughterhouse sampling plan should include testing for the former in the case of pork carcasses and for the latter in the case of beef carcasses. One should also test regularly for the presence of E. coli O157 and Campylobacter spp. in pork and beef abattoirs. The method presented here is an easy way to assess the contamination rate of carcasses at the end of the slaughtering process.
Researchers ; Professionals ; Students
http://hdl.handle.net/2268/1195

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