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© Therese Couderc, Marc Lecuit
Publication : Journal of food protection

Hazard analysis of Escherichia coli O157:H7 contamination during beef slaughtering in Calvados, France

Scientific Fields
Diseases
Organisms
Applications
Technique

Published in Journal of food protection - 01 Sep 2001

Guyon R, Dorey F, Malas JP, Leclercq A

Link to Pubmed [PMID] – 11563510

J. Food Prot. 2001 Sep;64(9):1341-5

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.

https://www.ncbi.nlm.nih.gov/pubmed/11563510