Bosilevac Joseph M, Arthur Terrance M, Bono James L, Brichta-Harhay Dayna M, Kalchayanand Norasak, King David A, Shackelford Steve D, Wheeler Tommy L, Koohmaraie Mohammad
U.S. Department of Agriculture, Agricultural Research Service, Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, Nebraska 68933-0166, USA.
J Food Prot. 2009 Jun;72(6):1272-8. doi: 10.4315/0362-028x-72.6.1272.
A significant portion (15 to 20%) of beef in the United States is produced in small beef processing plants that harvest fewer than 1000 cattle per day. However, there are little data on the prevalence and levels of Escherichia coli O157:H7 and Salmonella in these processing plants. To address this lack of data, hides (n=1995) and carcasses (n=1995) of cattle at seven small processing plants located across the United States were analyzed for E. coli O157:H7 and Salmonella. Across all plants, hide prevalence of E. coli O157:H7 and Salmonella was 71 and 91%, respectively. Twelve percent of hides had E. coli O157:H7 at enumerable levels (> or =40 CFU/100 cm2), while 36% of hides had Salmonella at enumerable levels. Across all plants, the prevalence of E. coli O157:H7 on preevisceration carcasses was 33%, with 2% at an enumerable level (> or = 0.8 CFU/ 100 cm2). Across all plants, Salmonella prevalence on preevisceration carcasses was 58%, with 8% at an enumerable level. Significant plant-to-plant variations in levels and prevalence of pathogens on carcasses were detected. Reduced levels of pathogens on carcasses were noted among small processors that had incorporated a hide-directed intervention. The results obtained are comparable to those observed previously for larger processors, showing that smaller beef processors face and address the same challenges as do larger beef processors.
美国相当一部分（15%至20%）的牛肉产自小型牛肉加工厂，这些工厂每天屠宰的牛少于1000头。然而，关于这些加工厂中大肠杆菌O157:H7和沙门氏菌的流行情况及含量的数据却很少。为了解决数据缺失的问题，对美国各地七家小型加工厂的牛的牛皮（n = 1995）和胴体（n = 1995）进行了大肠杆菌O157:H7和沙门氏菌的分析。在所有工厂中，牛皮上大肠杆菌O157:H7和沙门氏菌的流行率分别为71%和91%。12%的牛皮上大肠杆菌O157:H7含量可计数（≥40 CFU/100 cm2），而36%的牛皮上沙门氏菌含量可计数。在所有工厂中，宰前胴体上大肠杆菌O157:H7的流行率为33%，其中2%含量可计数（≥0.8 CFU/100 cm2）。在所有工厂中，宰前胴体上沙门氏菌的流行率为58%，其中8%含量可计数。检测到胴体上病原体的含量和流行率在不同工厂间存在显著差异。在采用了针对牛皮的干预措施的小型加工厂中，胴体上的病原体含量有所降低。所得结果与之前在大型加工厂中观察到的数据相当，表明小型牛肉加工厂面临并应对着与大型牛肉加工厂相同的挑战。
