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Bacteriological status of beef carcasses at a commercial abattoir before and after slaughterline improvements

Published online by Cambridge University Press:  19 October 2009

W. R. Hudson ,
T. A. Roberts  and
O. P. Whelehan
W. R. Hudson
Affiliation:
Agricultural & Food Research Council, Institute of Food Research–Bristol Laboratory, Langford, Bristol BS18 7DY
T. A. Roberts
Affiliation:
Agricultural & Food Research Council, Institute of Food Research–Bristol Laboratory, Langford, Bristol BS18 7DY
O. P. Whelehan
Affiliation:
Agricultural & Food Research Council, Institute of Food Research–Bristol Laboratory, Langford, Bristol BS18 7DY
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Summary

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The bacteriological status of beef carcasses was monitored at a commercial abattoir before and after two stages of modernization to the beef slaughterline which included changing from cradle dressing to dressing on an overhead rail, and the introduction of hot water spray cleaning of carcasses. Although small significant (P < 0·05) differences in bacterial count occurred among carcass sites within modernization stages, significant visit within stage variation and stage × site interactions prevented any significant change in overall count being observed among stages and carcass sites. Principal components analysis revealed small changes in the distribution of bacterial numbers on the sites sampled.

Type
Research Article
Information
Epidemiology & Infection , Volume 98 , Issue 1 , February 1987 , pp. 81 - 86
Copyright
Copyright © Cambridge University Press 1987

References

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