PubMed · 14407481
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K F JOHNSON. 1960-04-15. Humane slaughter program.. https://pubmed.ncbi.nlm.nih.gov/14407481/
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Caecum samples collected from 653 slaughtered sheep from two Swiss abattoirs were examined. The aim of this study was: (i) to determine the prevalence of Shiga toxin-producing Escherichia coli (STEC), Salmonella spp. and Campylobacter spp.; (ii) to further characterize isolated strains; and (iii) to discuss the results obtained with their relevance to food safety. The percentage of samples testing positive for STEC by a polymerase chain reaction was 29.9%. The prevalence of positive Salmonella spp. samples was 11.0% and of Campylobacter spp. 17.5%. In 55.3% of the 76 isolated non-O157 STEC strains, stx2 variants (mostly stx2d) were detected. Additional virulence factors were harbored by 55.3% of the STEC strains, 10.5% of them being eae positive, 55.3% ehxA positive and 2.6% astA positive. All isolated salmonella were identified as Salmonella enterica subsp. diarizonae serovar 61:k:1,5,(7). Pulsed-field gel electrophoresis (PFGE) was performed for genotyping and 22 different restriction endonuclease digestion profiles were found among these strains for the different farms of origin. Of the 114 isolated Campylobacter spp. strains, 64.9% were shown to be Campylobacter jejuni and 35.1% Campylobacter coli, nine strains showed resistance against tetracycline, ciprofloxacin/nalidixic acid or streptomycin. In conclusion, sheep are a reservoir for the pathogens of latent zoonoses as non-O157 STEC, S. enterica subsp. diarizonae and Campylobacter spp. The maintenance of slaughter hygiene is consequently of crucial importance. It can be measured in daily practice by "slaughter-process-controls" and regular microbiological monitoring of carcasses. These are valuable tools for verifying slaughter hygiene according to hazard analysis critical control point principles.
The effects of solutions of 0.02% peroxyacetic acid, acidified 0.16% sodium chlorite, 2% lactic acid and 4% lactic acid on the natural flora of the distal surfaces of pieces of brisket, from chilled beef carcass quarters delivered from two slaughtering plants to a processing plant, were investigated. Peroxyacetic acid and acidified sodium chlorite solutions had little effect on the numbers of aerobes, coliforms or Escherichia coli on meat from one plant, and were less effective than 4% lactic acid for reducing the numbers of bacteria on meat from the other plant. With meat from both plants, treatment of meat with 4% lactic acid and holding for 5 or 60 min at 7+/-1 degrees C before sampling resulted in reductions of all three groups of bacteria by >/=1.5 log unit. Treatment with 2% lactic acid resulted in similar reductions when meat was sampled 5 min after the treatment, but reductions were about 1 log unit when meat was sampled 60 min after the treatment. Treatment of carcass quarters with 4% lactic acid resulted in reductions of bacterial numbers of >/=2 log units at distal surfaces, but </=2 log units at medial surfaces. The findings indicate that the efficacies of antimicrobial solutions may be inconsistent when they are applied to chilled meat from different sources and to different types of meat surface, and that bacteria injured by application of an antimicrobial solution may recover during processing of meat at temperatures about 7 degrees C. However, 4% lactic acid may be generally useful as a decontaminant for chilled, raw meat.