ORIGINAL_ARTICLE
The impact of cattle hide cleanliness scores on microbial contamination of carcasses during slaughtering
This study aimed to investigate the effects of cleanliness scoring on the microbiological load of hide and the final contamination of cattle carcasses. Fifty cattle were classified from 1 (clean and dry) to 5 (filthy and wet). Aerobic colony count (ACC) and counts of Enterobacteriaceae (EC) and E. coli (ECC) were determined on the brisket, abdominal midline, rump, groin sites of the hides, and brisket, flank, groin, and hock of the carcasses. On hides, ACC ranged from 3.15±0.13 log cfu/cm2 in category 1 to 8.14±0.21 log cfu/cm2 in category 5. EC and ECC were ranging between 1.13±0.07 and 2.80±0.09 log cfu/cm2, and 1.21±0.05 and 2.15±0.07 log cfu/cm2, respectively. While the mean ACC on the carcasses ranged between 2.18±0.07 and 2.63±0.05 log cfu/cm2 irrespective of the categories, Enterobacteriaceae and E. coli could not be counted due to the detection limits. It was concluded that although the level of bacterial load increased significantly (P < 0.001) with the increasing cleanliness category on the hide of the animals, the reflection of this increasing trend on carcasses and different parts of the carcasses were inconsistent and the hygiene provided in the slaughterhouse and processing line was the main factor to reduce cross-contamination during processing.
https://macvetrev.mk/Files/Article/2022/10.2478/macvetrev-2022-0012/macvetrev-2022-0012.pdf
2022-03-15T09:00:00
43
51
10.2478/macvetrev-2022-0012
cleanliness scoring
cattle carcass
cross-contamination
hide cleanliness
microbial load
Buket
Kallem
false
1
Department of Food Hygiene and Technology, Institute of Health Sciences, Aydin Adnan Menderes University, 09100 Aydin, Turkey
AUTHOR
Pelin
Koçak
Kizanlik
false
2
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Aydin Adnan Menderes University, 09020 Aydin, Turkey
AUTHOR
Cemil
Şahiner
false
3
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Aydin Adnan Menderes University, 09020 Aydin, Turkey
AUTHOR
Ergün
Ömer
Göksoy
eogoksoy@adu.edu.tr
false
4
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Aydin Adnan Menderes University, 09020 Aydin, Turkey
LEAD_AUTHOR
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