Hostname: page-component-745bb68f8f-kw2vx Total loading time: 0 Render date: 2025-01-22T11:32:15.705Z Has data issue: false hasContentIssue false
  • English
  • Français

A minimal apparatus method for counting bacteria: comparison with reference method in surveying beef carcasses at three commercial abattoirs

Published online by Cambridge University Press:  19 October 2009

W. R. Hudson ,
T. A. Roberts  and
O. P. Whelehan
W. R. Hudson
Affiliation:
Meat Research Institute, Langford, Bristol, BS18 7DY
T. A. Roberts
Affiliation:
Meat Research Institute, Langford, Bristol, BS18 7DY
O. P. Whelehan
Affiliation:
Meat Research Institute, Langford, Bristol, BS18 7DY
Rights & Permissions [Opens in a new window]

Summary

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

In two surveys of three commercial abattoirs a minimal apparatus method for making bacterial counts, the ‘loop-tile’ method, detected the same trends in bacterial numbers on beef carcasses as the ISO reference method applied to the same samples. Both methods showed the carcasses from one abattoir, that with an export licence, to carry consistently higher numbers of bacteria, and one of the four sites sampled on each carcass to be consistently dirtier than the other three.

Type
Research Article
Information
Journal of Hygiene , Volume 91 , Issue 3 , December 1983 , pp. 459 - 466
Copyright
Copyright © Cambridge University Press 1983

References

REFERENCES

Farmiloe, F. J., Cornford, S. J., Coppock, J. B. M. & Ingram, M. (1954). The survival of Bacillus sublilis spores in the baking of bread. Journal of the Science of Food and Agriculture 5, 292–304.CrossRefGoogle Scholar
Gill, C. O. (1979). Intrinsic bacteria in meat: a review. Journal of Applied Bacteriology 47, 367–378.CrossRefGoogle ScholarPubMed
Hudson, W. R. & Roberts, T. A. (1982). The loop-tile method of bacterial counting: a minimal apparatus method suitable for field work. Meat Research Institute Memorandum, no. 51.Google Scholar
Ingram, M. & Roberts, T. A. (1976). The microbiology of the red meat carcass and the slaughterhouse. Royal Society of Health Journal 96, 270–276.Google Scholar
ISO (International Standards Organization) (1976). Meat and Meat Products: Aerobic Count at 30 °C (Reference Method) ISO 2293 (see also BS 5393 (1976) Microbiological Examination of Meat and Meat Products: Part I Enumeration of Micro-organisms: Colony Count at 30 °C).Google Scholar
Johanson, L., Underdal, B., Grosland, K., Whelehan, O. P. & Roberts, T. A. (1983). A survey of the hygienic quality of beef and pork carcasses in Norway. Acta Veterinaria Scandinavica 24, 1–13.CrossRefGoogle ScholarPubMed
Kramer, J. M. & Gilbert, R. J. (1978). Enumeration of micro-organisms in food: a comparative study of five methods. Journal of Hygiene 81, 151–159.CrossRefGoogle ScholarPubMed
Mackky, B. M. & Derrick, C. M. (1979). Contamination of the deep tissues of carcasses by bacteria present on the slaughter instruments or in the gut. Journal of Applied Bacteriology 46, 355–366.CrossRefGoogle Scholar
Roberts, T. A. (1980). The effects of slaughter practices on the bacteriology of the red meat carcass. Royal Society of Health Journal 100, 3–9.CrossRefGoogle ScholarPubMed
Roberts, T. A., MacFie, H. J. H. & Hudson, W. R. (1980). The effect of incubation temperature and site of sampling on assessment of the numbers of bacteria on red meat carcasses at commercial abattoirs. Journal of Hygiene 85, 371–380.CrossRefGoogle ScholarPubMed