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Hygiene and safety of Irish beef carcasses.
Kerr, Marie Sheridan, James J.
Kerr, Marie
Sheridan, James J.
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2002-10
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Report 57.pdf
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Hygiene and safety of Irish beef carcasses. The National Food Centre Research Report No. 57. Marie Kerr et al. Dublin; Teagasc, 2002. ISBN 1841703141
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.