Hostname: page-component-848d4c4894-hfldf Total loading time: 0 Render date: 2024-05-17T09:58:44.648Z Has data issue: false hasContentIssue false
  • English
  • Français

The effect of incubation temperature and site of sampling on assessment of the numbers of bacteria on red meat carcasses at commercial abattoirs

Published online by Cambridge University Press:  19 October 2009

T. A. Roberts ,
H. J. H. MacFie  and
W. R. Hudson
T. A. Roberts
Affiliation:
Agricultural Research Council, Meat Research Institute, Langford, Bristol BS18 7DY
H. J. H. MacFie
Affiliation:
Agricultural Research Council, Meat Research Institute, Langford, Bristol BS18 7DY
W. R. Hudson
Affiliation:
Agricultural Research Council, Meat Research Institute, Langford, Bristol BS18 7DY
Rights & Permissions [Opens in a new window]

Summary

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Several sites on commercial beef, pork and lamb carcasses were sampled at the end of the slaughterline. Total viable counts (TVC) of bacteria were assessed by incubation at 37, 20 and 1 °C in addition to presumptive coliforms (PC), Enterobacteriaceae (ENT) and faecal streptococci (FS). Statistical analyses showed consistently dirty sites within an abattoir but these sites varied from one abattoir to another. Inter-site differences were unaffected by the incubation temperature of the TVC. Numbers of PC, ENT and FS did not mimic TVC. Empirical sampling plans are proposed to detect the highest count on a carcass by bulking samples from known dirty sites. At the end of the slaughterline TVC 37 °C is the most useful bacteriological index.

Type
Research Article
Information
Journal of Hygiene , Volume 85 , Issue 3 , December 1980 , pp. 371 - 380
Copyright
Copyright © Cambridge University Press 1980

References

REFERENCES

Barnett, V. (1975). Probability plotting methods and order statistics. Applied Statistics 24, 95–108.CrossRefGoogle Scholar
Farmiloe, F. J., Cornford, S. J., Coppock, J. B. M. & Ingram, M. (1954). The survival of Bacillus subtilis sporos in the baking of bread. Journal of the Sciences of Food and Agriculture 5, 292–304.CrossRefGoogle Scholar
Ingram, M. & Roberts, T. A. (1976). The microbiology of tho red meat carcass and the slaughterhouse. Royal Society of Health Journal 96, 270–6.Google Scholar
Kitchell, A. G., Ingram, G. C. & Hudson, W. R. (1973). Microbiological sampling in abbatoirs. In Sampling – Microbiological Monitoring of Environments (ed. Board, R. O. and Lovolock, D. W.), pp. 43–61. Society for Applied Bactoriology Technical Series No. 7, London: Academic Press.Google Scholar
Nelder, J. A. & Wedderburn, R. W. M. (1972). Generalized linear models. Journal of the Royal Statistical Society A 135, 370–84.CrossRefGoogle Scholar