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The effects of level of bedding provision and time in lairage on the contamination of hides of finished cattle with potentially zoonotic bacteria

Published online by Cambridge University Press:  20 November 2017

L. Heasman ,
M. L. Hutchison  and
M. H. Davies
L. Heasman
Affiliation:
ADAS High Mowthorpe, Duggleby, Malton, North Yorkshire, YO17 8BP
M. L. Hutchison
Affiliation:
ADAS Wolverhampton, Woodthorne, Wergs Road, Wolverhampton, WV6 8TQ
M. H. Davies
Affiliation:
ADAS Rosemaund, Preston Wynne, Hereford, HR1 3PG
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Extract

Many cases of food-borne illness in the UK are related to the consumption of contaminated meat products. This has highlighted the importance of adopting hygienic procedures throughout the meat production chain, including the farm and abattoir environment (Pennington, 2000). Many factors are known to affect the hygienic condition of finished cattle (Davies et al., 2000) and various husbandry practices may be used to improve cleanliness at slaughter. However, the extent to which abattoir practices contribute to the contamination of cattle hides is not known. Overnight lairage of cattle prior to slaughter is a common practice in the UK, but the extent to which this affects bacterial contamination of the hide remains to be determined. This study investigated the effects of providing additional straw bedding during lairage on the microbiological cleanliness of cattle during overnight lairage.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2002 , 2002 , pp. 188
Copyright
Copyright © The British Society of Animal Science 2002

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References

Pennington, T. H. (2000) VTEC: lessons learned from British outbreaks. Journal of Applied Microbiology Symposium Supplement 88, 90S–98S.Google Scholar
Davies, M.H., Hadley, P.J., Stosic, P.J. and Webster, S. D. (2000) Production factors that influence the hygienic condition of finished beef cattle. Veterinary Record 146, 179–183.Google Scholar