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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/143

Title: Hygiene and safety of Irish beef carcasses.
Authors: Kerr, Marie
Sheridan, James J.
Keywords: Beef carcasses
Abbatoirs
Escherichia coli 0157:H7
Salmonella
E. coli
Food hygiene
Issue Date: Oct-2002
Publisher: Teagasc
Citation: Hygiene and safety of Irish beef carcasses. The National Food Centre Research Report No. 57. Marie Kerr et al. Dublin; Teagasc, 2002. ISBN 1841703141
Series/Report no.: The National Food Centre Research Report;
Abstract: Investigations were carried out in a number of beef abattoirs in Ireland. Information was obtained on the hygienic status of the carcasses being produced and also on their safety, using the presence of Salmonella as an indicator. The data showed that, in general, the hygiene of the carcasses being produced was of a satisfactory quality and that faecal contamination was low, as indicated by the coliform and E. coli counts. The safety of the carcasses as indicated by the presence of Salmonella was considered to be a cause for concern. The level of contamination by this pathogen of 7.6% was considered to be high and requires investigation. The majority of the Salmonella present on carcasses was S. typhimurium DT104, which is resistant to a range of antibodies. The work was part of an EU project and some results are presented from other partners.
Description: End of Project Report
URI: http://hdl.handle.net/11019/143
ISBN: 1841703141
Appears in Collections:Food Safety
Food Chemistry & Technology
Food Programme End of Project Reports

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