Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan, Merelbeke, Belgium.
J Appl Microbiol. 2010 Jan;108(1):299-305. doi: 10.1111/j.1365-2672.2009.04430.x.
The present study aimed to assess the Arcobacter contamination on bovine carcasses postevisceration and postcooling in two slaughterhouses and in ready-to-eat minced beef.
Carcasses (n = 247) were sampled at four sites in two slaughterhouses and 100 minced beef samples were collected at retail. Isolation was performed by a quantitative and qualitative Arcobacter selective method, and the isolates were identified by multiplex PCR, after which a part of them were characterized by enterobacterial repetitive intergenic consensus (ERIC)-PCR. Although arcobacters were isolated from 37% of the bovine carcasses postevisceration with the chest and the foreleg as most contaminated sites, cooling the carcasses for at least 24 h reduced the incidence of Arcobacter (7%) on the carcass surface significantly. Arcobacter butzleri was the species most frequently isolated, although co-contamination with multiple species also occurred. At retail, arcobacters were present in 9% of the minced beef samples, with Arcobacter butzleri as the dominant species.
Forced air cooling of bovine carcasses for at least 24 h decreased the number of positive carcasses, but did not eliminate all arcobacters.
This study demonstrates that maintaining good hygiene practices throughout the food supply chain is crucial to ensure safe food products at the consumer level.
本研究旨在评估两个屠宰场中牛胴体在去内脏和冷却后以及即食绞碎牛肉中的弯曲杆菌污染情况。
在两个屠宰场的四个部位对 247 个胴体样本进行采样，并在零售点收集 100 个绞碎牛肉样本。采用定量和定性的弯曲杆菌选择性方法进行分离，然后通过多重 PCR 对分离株进行鉴定，之后对其中一部分进行肠杆菌重复基因间一致性（ERIC）-PCR 特征分析。尽管在去内脏后的牛胴体中，有 37%的样本中分离到了弯曲杆菌，胸部和前腿是污染最严重的部位，但将胴体冷却至少 24 小时可显著降低弯曲杆菌（7%）在胴体表面的发生率。弯曲杆菌亚种是最常分离到的物种，但也存在多种物种的混合污染。在零售点，有 9%的绞碎牛肉样本中存在弯曲杆菌，其中弯曲杆菌亚种是主要的物种。
对牛胴体进行强制风冷至少 24 小时可以减少阳性胴体的数量，但不能消除所有的弯曲杆菌。
本研究表明，在整个食品供应链中保持良好的卫生实践对于确保消费者层面安全的食品产品至关重要。
