• Development of HACCP analysis systems for beef slaughter

      Doherty, Alice M.; McEvoy, John M.; Sheridan, James J.; McGuire, Liam; O'Sullivan, Marian; Department of Agriculture, Food and the Marine, Ireland (Teagasc, Ballsbridge, Dublin 4, 1999-01)
      The aim of this study was to establish the types and levels of bacterial contamination on beef carcasses slaughtered under commercial conditions. This information is necessary as baseline data for the implementation of a Hazard Analysis Critical Control Point (HACCP) plan in a meat factory. Samples were taken over a twelve month period from five carcass sites representing the fore and hind quarters of the carcass. These included the hock, bung, inside round, cranial back and brisket. The carcasses were sampled at different stages of dressing namely legging, hide removal, evisceration, carcass splitting, carcass washing and chilling (24 h later). Four meat cuts (inside round, outside round, chuck roll (cranial back) and brisket) were also sampled after boning. Counts were enumerated for the following groups of bacteria: total bacterial counts (25°C and 4°C); pseudomonad counts (25°C and 4°C); E nterobacteriaceae counts; E scherichia coli O157:H7 and L isteria spp.
    • A study of cryptosporidium parvum in beef

      Duffy, Geraldine; McEvoy, John M.; Moriarty, Elaine M.; Sheridan, James J.; European Union; QLK1 CT 1999 00775 (Teagasc, 2003-07)
      There is increasing concern that foods, particularly those of animal origin, may play a role in the transmission of C ryptosporidium parvum to humans. Studies were undertaken to examine the risk posed by C . parvum in the beef chain.