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The generation time, lag time, and minimum temperature of growth of coliform organisms on meat, and the implications for codes of practice in abattoirs

Published online by Cambridge University Press:  19 October 2009

M. G. Smith
M. G. Smith
Affiliation:
CSIRO Division of Food Research, Meat Research Laboratory, P.O. Box 12, Cannon Hill, Queensland 4170, Australia
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The growth of coliform organisms on meat tissue from sheep carcasses processed in a commercial abattoir was investigated. The results indicated that for practical purposes the minimum temperature of growth of these organisms on meat may be taken as 8 °C. Equations were derived relating the generation time and the lag time of coliform organisms in raw blended mutton to the temperature at which the meat is held. Estimates of growth obtained with these equations were found to agree closely with the experimental results, especially at temperatures above 10 °C, and allowed the generation times and the lag times for all temperatures up to 40 °C to be calculated. These times were also found to agree closely with the times determined using a strain of Escherichia coli inoculated into blended mutton tissue. A strain of Salmonella typhimurium inoculated in the same way into blended mutton tissue gave longer generation and lag times at temperatures below 15 °C. Therefore, it is believed that the calculated tables of lag and generation times included in this paper can be used to determine the length of time raw chilled meat may be held afterwards at temperatures above the minimum temperature of growth without an increase in the number of any salmonella organisms present, and these times include a safety margin at each temperature.

The study indicates that the mandatory codes of practice presently applied in commercial abattoirs are too stringent. Maintaining the temperature of boning rooms at 10 °C or less does not appear to be necessary providing the meat is processed within the calculated time limits. A relaxation of the restrictions on boning room temperatures would decrease costs, increase worker comfort and safety and would not compromise the bacteriological safety of the meat produced.

Type
Research Article
Information
Journal of Hygiene , Volume 94 , Issue 3 , June 1985 , pp. 289 - 300
Copyright
Copyright © Cambridge University Press 1985

References

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