Hazard analysis of Escherichia coli O157:H7 contamination during beef slaughtering in Calvados, France.
In: Journal of food protection, Jg. 64 (2001-09-01), Heft 9, S. 1341
academicJournal
Zugriff:
To identify hazard points and critical points during beef slaughtering, which is a necessary first step toward developing a hazard analysis and critical control point system to control meat contamination by Escherichia coli O157:H7, samples (n = 192) from surfaces, work tops, worker's hands, and beef carcasses were collected from a slaughterhouse in Calvados, France. Five strains of E. coli O157:H7 were isolated from a footbridge and a worker's apron at the preevisceration post and from a worker's hand at the defatting post. Three isolates carried stx2c, eae, and EHEC-hlyA genes and showed similar molecular types by random amplified polymorphic DNA, polymerase chain reaction IS3, and XbaI pulsed-field gel electrophoresis. Thus, this study has shown that preevisceration and defatting post and associated worker's materials are critical points for carcasses contamination by E. coli O157:H7 during beef slaughtering.
Titel: |
Hazard analysis of Escherichia coli O157:H7 contamination during beef slaughtering in Calvados, France.
|
---|---|
Autor/in / Beteiligte Person: | Guyon, R ; Dorey, F ; Malas, JP ; Leclercq, A |
Zeitschrift: | Journal of food protection, Jg. 64 (2001-09-01), Heft 9, S. 1341 |
Veröffentlichung: | 2023- : [New York, NY] : Elsevier ; <i>Original Publication</i>: Ames, Iowa, International Association of Milk, Food, and Environmental Sanitarians., 2001 |
Medientyp: | academicJournal |
ISSN: | 0362-028X (print) |
DOI: | 10.4315/0362-028x-64.9.1341 |
Schlagwort: |
|
Sonstiges: |
|