Microbial status of beef carcasses on the slaughter line | Mikrobiološki status trupova junadi na liniji klanja
2010
Lilić, S., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Borović, B., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Velebit, B., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Lakićević, B., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Baltić, T., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Rašeta, M., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Spirić, D., Institut za higijenu i tehnologiju mesa, Beograd (Serbia)
Microbiological criteria laid down by EU Regulation 2073/2005 are intended to give some degree of assurance that food is safe and of suitable quality. It implies that it will remain so to the end of its shelf life provided it is handled appropriately. The EC Regulation on Microbiological Criteria for Foodstuffs requires food business operators to use the criteria given in the Regulation when carrying out validation and verification checks as part of food safety management systems based on HACCP principles. Microbiological criteria used are Total Viable Count, as an indicator of general hygiene status and quantification of Enterobacteriaceae, as an indicator of faecal contamination of carcasses. Evisceration and dehiding (removal of skin) are operations of critical importance during slaughtering since the risk of microbial contamination is the highest. Aim of this paper was to assess microbiological status of 100 cattle carcasses originating from selected Serbian slaughterhouses. Swabbing was performed in accordance to standard method ISO 18593:2004, while the TVC, Enterobacteriaceae and Salmonella spp. were investigated according to standard methods ISO 4833:2003, ISO 21528-2:2004 and ISO 6579:2002, respectively. Results indicate that mean TVC and Enterobacteriaceae values of four carcasses’ locations were within acceptable range (less than 2,80 log sub(10) cfu/square cm TVC and less than 0,80 log sub(10) cfu/square cm Enterobacteriaceae). A total of 5 Salmonella spp. strains were isolated, later being identified as Salmonella enterica subsp. enterica serovar Typhimurium (3 strains) Salmonella enterica subsp. enterica serovar Dublin (1 strain) and Salmonella enterica subsp. enterica serovar Infantis (1 strain).
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