Korean Journal of Veterinary Research (대한수의학회지)

The Korean Society of Veterinary Science (대한수의학회)
권호 표지
DOI QR코드

DOI QR Code

Tracing surrogate bacteria inoculated on hide through the beef slaughtering process

  • Received : 2021.10.15
  • Accepted : 2021.12.03
  • Published : 2022.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

Many countries have imposed regulations relating to concerns that hide contamination will affect the cleanliness of abattoirs. However, South Korea has not indicated any clear criteria. The purpose of this study is to use surrogate bacteria to measure the contamination in abattoirs caused by contaminated cattle hides. The swab contact method and plate count method are used. Surrogate bacteria are found in most internal environments after the final process. These surrogates remained on the carcass even after the final washing process. This paper is the first study in South Korea that use surrogate bacteria to analyze contamination levels in abattoirs.

Keywords

Acknowledgement

This work was supported by the Korea Institute of Planning and Evaluation for Technology in Food Agriculture Forest and Fisheries (IPET) through Agri-Bioindustry Technology Development Program funded by Ministry of Agriculture, Food, and Rural Affairs (MAFRA). No. 316045-3.

References

  1. Ministry of Food and Drug Safety. Statistical Yearbook of Food and Drugs [Internet]. Ministry of Food and Drug Safety, Cheongju, 2019 [cited 2020 Feb 30]. Available from: https://www.mfds.go.kr/brd/m_371/list.do.
  2. Berger CN, Sodha SV, Shaw RK, Griffin PM, Pink D, Hand P, Frankel G. Fresh fruit and vegetables as vehicles for the transmission of human pathogens. Environ Microbiol 2010;12: 2385-2397. https://doi.org/10.1111/j.1462-2920.2010.02297.x
  3. Small A, Reid CA, Avery SM, Karabasil N, Crowley C, Buncic S. Potential for the spread of Escherichia coli O157, Salmonella, and Campylobacter in the lairage environment at abattoirs. J Food Prot 2002;65:931-936. https://doi.org/10.4315/0362-028X-65.6.931
  4. Bosilevac JM, Arthur TM, Bono JL, Brichta-Harhay DM, Kalchayanand N, King DA, Shackelford SD, Wheeler TL, Koohmaraie M. Prevalence and enumeration of Escherichia coli O157:H7 and Salmonella in U.S. abattoirs that process fewer than 1000 head of cattle per day. J Food Prot 2009;72:1272-1278. https://doi.org/10.4315/0362-028X-72.6.1272
  5. McEvoy JM, Doherty AM, Sheridan JJ, Thomson-Carter FM, Garvey P, McGuire L, Blair IS, McDowell DA. The prevalence and spread of Escherichia coli O157:H7 at a commercial beef abattoir. J Appl Microbiol 2003;95:256-266. https://doi.org/10.1046/j.1365-2672.2003.01981.x
  6. US Department of Agriculture. FSIS PHIS directive 610.1 Rev. 1 11.3.11 [Internet]. US Department of Agriculture, Washington, DC, 2018 [cited 2019 Nov 15]. Available from: https://www.fsis.usda.gov/policy/directives-notices-guidelines/fsisdirectives.
  7. Food Standard Agency. Cleaner cattle and sheep [Internet]. Food Standard Agency, London, 2016 [cited 2019 Nov 15]. Available from: https://www.food.gov.uk/business-guidance/cleaner-cattle-and-sheep.
  8. Busta FF, Suslow TV, Parish ME, Beuchat LR, Farber JN, Garrett EH, Harris LJ. The use of indicators and surrogate microorganisms for the evaluation of pathogens in fresh and freshcut produce. Compr Rev Food Sci Food Saf 2003;2:179-185. https://doi.org/10.1111/j.1541-4337.2003.tb00035.x
  9. Kaspar CW, Tamplin ML. Effects of temperature and salinity on the survival of Vibrio vulnificus in seawater and shellfish. Appl Environ Microbiol 1993;59:2425-2429. https://doi.org/10.1128/aem.59.8.2425-2429.1993
  10. McEvoy JM, Doherty AM, Finnerty M, Sheridan JJ, McGuire L, Blair IS, McDowell DA, Harrington D. The relationship between hide cleanliness and bacterial numbers on beef carcasses at a commercial abattoir. Lett Appl Microbiol 2000;30:390-395. https://doi.org/10.1046/j.1472-765x.2000.00739.x
  11. Byrne CM, Bolton DJ, Sheridan JJ, McDowell DA, Blair IS. The effects of preslaughter washing on the reduction of Escherichia coli O157:H7 transfer from cattle hides to carcasses during slaughter. Lett Appl Microbiol 2000;30:142-145. https://doi.org/10.1046/j.1472-765x.2000.00689.x
  12. Elder RO, Keen JE, Siragusa GR, Barkocy-Gallagher GA, Koohmaraie M, Laegreid WW. Correlation of enterohemorrhagic Escherichia coli O157 prevalence in feces, hides, and carcasses of beef cattle during processing. Proc Natl Acad Sci U S A 2000;97:2999-3003. https://doi.org/10.1073/pnas.97.7.2999
  13. Bell RG. Distribution and sources of microbial contamination on beef carcasses. J Appl Microbiol 1997;82:292-300. https://doi.org/10.1046/j.1365-2672.1997.00356.x
  14. McEvoy JM, Sheridan JJ, Blair IS, McDowell DA. Microbial contamination on beef in relation to hygiene assessment based on criteria used in EU Decision 2001/471/EC. Int J Food Microbiol 2004;92:217-225. https://doi.org/10.1016/j.ijfoodmicro.2003.09.010
  15. Antic D, Blagojevic B, Ducic M, Nastasijevic I, Mitrovic R, Buncic S. Distribution of microflora on cattle hides and its transmission to meat via direct contact. Food Control 2010; 21:1025-1029. https://doi.org/10.1016/j.foodcont.2009.12.022