Microbiological Analysis of Raw
Beef Carcasses in Ontario Abattoirs
Introduction
During a review of the food safety system in Ontario, the Ministry of
Agriculture, Food and Rural Affairs (OMAFRA) recognised the need to update
its standards to keep pace with changes in science, technology, national
and international standards, consumer lifestyle and industry practices.
It was determined that a first step was to conduct baseline studies in
meat products processed at provincially-licensed abattoirs to determine
the prevalence of microbiological and chemical hazards associated with
raw meats.
Objective
The objectives of the microbial baseline study for raw beef carcasses
were to:
- Determine the prevalence of specific pathogens and levels of indicator
organisms and/or pathogens in the targeted populations of fed beef (steers
and heifers) and culled beef (cows and bulls);
- Provide data to allow the meat inspection program to target and prioritize
its resources to those areas, processes or products which warrant the
most urgent intervention activities. In particular, the Food Inspection
Branch (FIB) wished to examine the impact of processing volume and dressing
practices, including dressing method, dehiding process and shrouding.
- Provide data to serve as a baseline against which to measure the impact
of intervention programs such as HACCP or regulations.
Expected Benefits
Results from this baseline were intended to establish a clear picture
of the range and distribution of a variety of pathogenic bacteria to determine
which organisms present the greatest risk. In addition, indicator organisms
were included in the studies to provide an assessment of the extent of
faecal contamination and/or poor hygienic practices.
Summary of Research Results
- Lower volume plants had a significantly lower incidence of Salmonella
and Campylobacter and counts of generic E. coli
- Fed beef had significantly lower incidences of Salmonella and Campylobacter
than culled
- Heifers had significantly lower total coliform and E. coli counts
than other beef classes
- Cows were significantly higher in Salmonella and Campylobacter contamination
than the other beef classes
- Bed-dressed carcasses had significantly lower L. monocytogenes contamination
than rail-dressed carcasses
- Manual dehiding processes resulted in significantly lower L. monocytogenes
than mechanical dehiding processes.
- Shrouding of beef carcasses had no impact on microbial contamination.
For inquiries about this study contact:
Abdullahi Mahdi
Food Safety Science Unit
Food Inspection Branch
Tel: 519-826-3855
Fax: 519-826-4375
Toll Free: 1-888-466-2372 extension 63855
Email: abdullahi.mahdi@ontario.ca
