Hazard Analysis of Escherichia coli O157:H7 Contamination during Beef Slaughtering in Calvados, France

Archive ouverte

Guyon, R. | Dorey, Francis | Malas, Jean-Paul | Leclercq, A.

Edité par CCSD ; International Association for Food Protection -

International audience. To identify hazard points and critical points during beef slaughtering, which is a necessary first step toward developing a hazard analysis and critical control point system to control meat contamination by Escherichia coli O157:H7, samples (n = 192) from surfaces, work tops, worker's hands, and beef carcasses were collected from a slaughterhouse in Calvados, France. Five strains of E. coli O157:H7 were isolated from a footbridge and a worker's apron at the preevisceration post and from a worker's hand at the defatting post. Three isolates carried stx2c, eae, and EHEC-hlyA genes and showed similar molecular types by random amplified polymorphic DNA, polymerase chain reaction IS3, and XbaI pulsed-field gel electrophoresis. Thus, this study has shown that preevisceration and defatting post and associated worker's materials are critical points for carcasses contamination by E. coli O157:H7 during beef slaughtering.

• Description
• Sujet/Public
• Outil
• Outil d'anticipation
• Mémoire et thèse
• Gestion