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S. Buncic - One of the best experts on this subject based on the ideXlab platform.
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Construction, management and cleanliness of red meat abattoir Lairages in the UK
Meat science, 2006Co-Authors: A. Small, Christian James, Stephen J. James, M. Howell, Michael Hutchison, R Davies, S. BuncicAbstract:A survey of a large number of UK abattoirs was conducted via a questionnaire designed to obtain information on (i) throughput and species slaughtered; (ii) construction materials used; (iii) use and type of bedding and (iv) details of cleaning/sanitation regimes. A representative group of abattoirs were selected on the basis of the responses to the questionnaire, and the Lairage at these plants investigated through enumeration of Escherichia coli remaining after routine cleansing operations. The aim of this study was to enable identification of "common Lairage practices" and to assess the general status of the Lairage hygiene and effectiveness of Lairage cleaning in commercial UK abattoirs. The study shows that microbial contamination often remains in UK Lairage holding pens after routine cleaning operations. It would appear that there are significant differences in the effectiveness of Lairage cleaning programmes at commercial abattoirs, and that the stun-box-roll-out areas are often cleaned to a better standard than the holding areas. As a result of persistence of microbial contamination in the Lairage, there is a possible risk of foodborne pathogens persisting in the environment and potentially contaminating animals and carcasses processed on subsequent days.
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Presence of Salmonella in the Red Meat Abattoir Lairage after Routine Cleansing and Disinfection and on Carcasses
Journal of food protection, 2006Co-Authors: A. Small, Christian James, Stephen J. James, Robert Davies, Ernesto Liebana, M. Howell, Michael Hutchison, S. BuncicAbstract:Foodborne pathogens, such as Salmonella, may remain in abattoir Lairages after cleansing and pose a risk of transfer and contamination from one processing day to the next. These organisms may be transferred to the outer surface of animals held in Lairage facilities, and the skin or hide may be a significant source of microbial contamination on the red meat carcasses subsequently produced. Sponge samples were taken from various sites in the Lairage (n = 556), and single-pass sponge samples were taken from one side of red meat carcasses (n = 1,050) at five commercial abattoirs in Southwest England and tested for the presence of Salmonella. Of these, 6.5% of Lairage samples were positive, containing estimated numbers of up to 10(4) Salmonella organisms per sampled area (50 by 50 cm). Salmonella was found on 9.6% of 240 lamb carcasses, 12.7% of 330 beef carcasses, 31% of 70 pig carcasses, 20% of 80 calf carcasses younger than 14 days of age, and none of 330 cull cow and bull carcasses. Subtyping divided the 137 isolates into seven serogroups and three pulsed-field gel electrophoresis clusters, and sensitivity testing against a bank of 16 antimicrobials indicated that 47 isolates had resistance to one or more antimicrobial agents. These results indicate that Salmonella contamination can persist in the Lairage environment from one processing day to the next and that Salmonella is present on red meat carcasses, although the implications of residual Lairage contamination on carcass meat microbiology are not clear from this study. Abattoir owners should take steps to reduce the level of contamination in their premises to prevent contamination from being carried over from one processing day to the next.
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Conditions in Lairages at abattoirs for ruminants in southwest England and in vitro survival of Escherichia coli O157, Salmonella Kedougou, and Campylobacter jejuni on Lairage-related substrates.
Journal of food protection, 2003Co-Authors: A. Small, C. A. Reid, S. BuncicAbstract:Information on Lairages (regarding design, construction materials, and use of bedding and cleaning regimes) was collected for 21 commercial cattle and/or sheep abattoirs in southwest England. Overall, roughened or grooved concrete was the most common Lairage flooring material. Straw bedding was used in the majority of Lairages and was changed between animal batches, daily, weekly, and monthly in roughly 5, 60, 15, and 10%, respectively, of the surveyed Lairages. Lairages were commonly washed with cold water with no detergents and/or disinfectants, and only about half the Lairages were washed daily. Also, a three-pathogen cocktail inoculum comprising Escherichia coli O157 (NCTC 12900), Salmonella Kedougou (VLA S488/01), and Campylobacter jejuni (VLA C4) (at 8, 8, and 7 log CFU/ml or 8, 8, and 7 log CFU/g, respectively) was suspended in either broth (for nonfecal contamination) or bovine feces (for fecal contamination). Samples of the four most common substrates present in Lairages (concrete, straw, metal, and hide) were contaminated in vitro with either fecal or nonfecal inocula and subsequently held in the laboratory at 10 or 25 degrees C for 1 week. Bacterial counts for these samples were monitored daily and used to assess the number of days required for a 90% reduction of each pathogen population. In most cases, pathogens survived for >1 week, with survival rates being higher for straw or hide than for concrete or metal and higher for fecal contamination than for nonfecal contamination. Overall, if survival rates for the three pathogens under practical Lairage conditions were similar to the in vitro survival rates found in this study, contamination of Lairages with pathogens could be carried over from one batch of animals to another and/or from one day to the next.
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conditions in Lairages at abattoirs for ruminants in southwest england and in vitro survival of escherichia coli o157 salmonella kedougou and campylobacter jejuni on Lairage related substrates
Journal of Food Protection, 2003Co-Authors: A. Small, C. A. Reid, S. BuncicAbstract:Information on Lairages (regarding design, construction materials, and use of bedding and cleaning regimes) was collected for 21 commercial cattle and/or sheep abattoirs in southwest England. Overall, roughened or grooved concrete was the most common Lairage flooring material. Straw bedding was used in the majority of Lairages and was changed between animal batches, daily, weekly, and monthly in roughly 5, 60, 15, and 10%, respectively, of the surveyed Lairages. Lairages were commonly washed with cold water with no detergents and/or disinfectants, and only about half the Lairages were washed daily. Also, a three-pathogen cocktail inoculum comprising Escherichia coli O157 (NCTC 12900), Salmonella Kedougou (VLA S488/01), and Campylobacter jejuni (VLA C4) (at 8, 8, and 7 log CFU/ml or 8, 8, and 7 log CFU/g, respectively) was suspended in either broth (for nonfecal contamination) or bovine feces (for fecal contamination). Samples of the four most common substrates present in Lairages (concrete, straw, metal, ...
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Potential for the spread of Escherichia coli O157, Salmonella, and Campylobacter in the Lairage environment at abattoirs.
Journal of food protection, 2002Co-Authors: A. Small, C. A. Reid, S. M. Avery, Nedjeljko Karabasil, C. Crowley, S. BuncicAbstract:Prevalences of Escherichia coli O157, Salmonella spp., and Campylobacter spp. were examined in 270 swabs taken from selected sites along the unloading-to-slaughter routes of animal movement in Lairages of six commercial abattoirs, three for cattle and three for sheep. The overall prevalences of the pathogens in the respective Lairage environments were compared with those for 270 swabs from the pelts of 90 lambs examined in the present study and 270 swabs from the hides of 90 cattle examined in a previous study that were slaughtered at the same abattoirs on the same days. Also, the results obtained were analyzed with the aim of identifying critical points at which animal-environment-animal transfer of the pathogens in Lairages occurs. The results showed that (i) the overall prevalences of E. coli O157, Salmonella spp., and Campylobacter spp. were 27.2, 6.1, and 1.1%, respectively, in cattle Lairages and 2.2, 1.1, and 5.6%, respectively, in sheep Lairages; (ii) the overall prevalences of the three pathogens on cow hides (28.8, 17.7, and 0%, respectively) and sheep pelts (5.5, 7.8, and 0%, respectively) were higher than the overall prevalences in the respective Lairage environments; (iii) the most frequently contaminated sites in cattle Lairages were holding pen floors (50% of swabs positive for one or more pathogens), entrance gates of stun boxes (27.8% of swabs positive for one or more pathogens), and stun box floors (22.2% of swabs positive for one or more pathogens); (iv) the most frequently contaminated sites in sheep Lairages were unloading ramp floors, holding pen floors, and water troughs (33.3, 22.2, and 22.2%, respectively); and (v) overall, cattle Lairages and cow hides were more frequently contaminated with the pathogens than were lamb Lairages and lamb pelts. Further research is needed to develop strategies for the incorporation of pathogen control in Lairages into integrated microbial meat safety systems.
A. Small - One of the best experts on this subject based on the ideXlab platform.
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Construction, management and cleanliness of red meat abattoir Lairages in the UK
Meat science, 2006Co-Authors: A. Small, Christian James, Stephen J. James, M. Howell, Michael Hutchison, R Davies, S. BuncicAbstract:A survey of a large number of UK abattoirs was conducted via a questionnaire designed to obtain information on (i) throughput and species slaughtered; (ii) construction materials used; (iii) use and type of bedding and (iv) details of cleaning/sanitation regimes. A representative group of abattoirs were selected on the basis of the responses to the questionnaire, and the Lairage at these plants investigated through enumeration of Escherichia coli remaining after routine cleansing operations. The aim of this study was to enable identification of "common Lairage practices" and to assess the general status of the Lairage hygiene and effectiveness of Lairage cleaning in commercial UK abattoirs. The study shows that microbial contamination often remains in UK Lairage holding pens after routine cleaning operations. It would appear that there are significant differences in the effectiveness of Lairage cleaning programmes at commercial abattoirs, and that the stun-box-roll-out areas are often cleaned to a better standard than the holding areas. As a result of persistence of microbial contamination in the Lairage, there is a possible risk of foodborne pathogens persisting in the environment and potentially contaminating animals and carcasses processed on subsequent days.
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Presence of Salmonella in the Red Meat Abattoir Lairage after Routine Cleansing and Disinfection and on Carcasses
Journal of food protection, 2006Co-Authors: A. Small, Christian James, Stephen J. James, Robert Davies, Ernesto Liebana, M. Howell, Michael Hutchison, S. BuncicAbstract:Foodborne pathogens, such as Salmonella, may remain in abattoir Lairages after cleansing and pose a risk of transfer and contamination from one processing day to the next. These organisms may be transferred to the outer surface of animals held in Lairage facilities, and the skin or hide may be a significant source of microbial contamination on the red meat carcasses subsequently produced. Sponge samples were taken from various sites in the Lairage (n = 556), and single-pass sponge samples were taken from one side of red meat carcasses (n = 1,050) at five commercial abattoirs in Southwest England and tested for the presence of Salmonella. Of these, 6.5% of Lairage samples were positive, containing estimated numbers of up to 10(4) Salmonella organisms per sampled area (50 by 50 cm). Salmonella was found on 9.6% of 240 lamb carcasses, 12.7% of 330 beef carcasses, 31% of 70 pig carcasses, 20% of 80 calf carcasses younger than 14 days of age, and none of 330 cull cow and bull carcasses. Subtyping divided the 137 isolates into seven serogroups and three pulsed-field gel electrophoresis clusters, and sensitivity testing against a bank of 16 antimicrobials indicated that 47 isolates had resistance to one or more antimicrobial agents. These results indicate that Salmonella contamination can persist in the Lairage environment from one processing day to the next and that Salmonella is present on red meat carcasses, although the implications of residual Lairage contamination on carcass meat microbiology are not clear from this study. Abattoir owners should take steps to reduce the level of contamination in their premises to prevent contamination from being carried over from one processing day to the next.
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Conditions in Lairages at abattoirs for ruminants in southwest England and in vitro survival of Escherichia coli O157, Salmonella Kedougou, and Campylobacter jejuni on Lairage-related substrates.
Journal of food protection, 2003Co-Authors: A. Small, C. A. Reid, S. BuncicAbstract:Information on Lairages (regarding design, construction materials, and use of bedding and cleaning regimes) was collected for 21 commercial cattle and/or sheep abattoirs in southwest England. Overall, roughened or grooved concrete was the most common Lairage flooring material. Straw bedding was used in the majority of Lairages and was changed between animal batches, daily, weekly, and monthly in roughly 5, 60, 15, and 10%, respectively, of the surveyed Lairages. Lairages were commonly washed with cold water with no detergents and/or disinfectants, and only about half the Lairages were washed daily. Also, a three-pathogen cocktail inoculum comprising Escherichia coli O157 (NCTC 12900), Salmonella Kedougou (VLA S488/01), and Campylobacter jejuni (VLA C4) (at 8, 8, and 7 log CFU/ml or 8, 8, and 7 log CFU/g, respectively) was suspended in either broth (for nonfecal contamination) or bovine feces (for fecal contamination). Samples of the four most common substrates present in Lairages (concrete, straw, metal, and hide) were contaminated in vitro with either fecal or nonfecal inocula and subsequently held in the laboratory at 10 or 25 degrees C for 1 week. Bacterial counts for these samples were monitored daily and used to assess the number of days required for a 90% reduction of each pathogen population. In most cases, pathogens survived for >1 week, with survival rates being higher for straw or hide than for concrete or metal and higher for fecal contamination than for nonfecal contamination. Overall, if survival rates for the three pathogens under practical Lairage conditions were similar to the in vitro survival rates found in this study, contamination of Lairages with pathogens could be carried over from one batch of animals to another and/or from one day to the next.
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conditions in Lairages at abattoirs for ruminants in southwest england and in vitro survival of escherichia coli o157 salmonella kedougou and campylobacter jejuni on Lairage related substrates
Journal of Food Protection, 2003Co-Authors: A. Small, C. A. Reid, S. BuncicAbstract:Information on Lairages (regarding design, construction materials, and use of bedding and cleaning regimes) was collected for 21 commercial cattle and/or sheep abattoirs in southwest England. Overall, roughened or grooved concrete was the most common Lairage flooring material. Straw bedding was used in the majority of Lairages and was changed between animal batches, daily, weekly, and monthly in roughly 5, 60, 15, and 10%, respectively, of the surveyed Lairages. Lairages were commonly washed with cold water with no detergents and/or disinfectants, and only about half the Lairages were washed daily. Also, a three-pathogen cocktail inoculum comprising Escherichia coli O157 (NCTC 12900), Salmonella Kedougou (VLA S488/01), and Campylobacter jejuni (VLA C4) (at 8, 8, and 7 log CFU/ml or 8, 8, and 7 log CFU/g, respectively) was suspended in either broth (for nonfecal contamination) or bovine feces (for fecal contamination). Samples of the four most common substrates present in Lairages (concrete, straw, metal, ...
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Potential for the spread of Escherichia coli O157, Salmonella, and Campylobacter in the Lairage environment at abattoirs.
Journal of food protection, 2002Co-Authors: A. Small, C. A. Reid, S. M. Avery, Nedjeljko Karabasil, C. Crowley, S. BuncicAbstract:Prevalences of Escherichia coli O157, Salmonella spp., and Campylobacter spp. were examined in 270 swabs taken from selected sites along the unloading-to-slaughter routes of animal movement in Lairages of six commercial abattoirs, three for cattle and three for sheep. The overall prevalences of the pathogens in the respective Lairage environments were compared with those for 270 swabs from the pelts of 90 lambs examined in the present study and 270 swabs from the hides of 90 cattle examined in a previous study that were slaughtered at the same abattoirs on the same days. Also, the results obtained were analyzed with the aim of identifying critical points at which animal-environment-animal transfer of the pathogens in Lairages occurs. The results showed that (i) the overall prevalences of E. coli O157, Salmonella spp., and Campylobacter spp. were 27.2, 6.1, and 1.1%, respectively, in cattle Lairages and 2.2, 1.1, and 5.6%, respectively, in sheep Lairages; (ii) the overall prevalences of the three pathogens on cow hides (28.8, 17.7, and 0%, respectively) and sheep pelts (5.5, 7.8, and 0%, respectively) were higher than the overall prevalences in the respective Lairage environments; (iii) the most frequently contaminated sites in cattle Lairages were holding pen floors (50% of swabs positive for one or more pathogens), entrance gates of stun boxes (27.8% of swabs positive for one or more pathogens), and stun box floors (22.2% of swabs positive for one or more pathogens); (iv) the most frequently contaminated sites in sheep Lairages were unloading ramp floors, holding pen floors, and water troughs (33.3, 22.2, and 22.2%, respectively); and (v) overall, cattle Lairages and cow hides were more frequently contaminated with the pathogens than were lamb Lairages and lamb pelts. Further research is needed to develop strategies for the incorporation of pathogen control in Lairages into integrated microbial meat safety systems.
Bulent Ekiz - One of the best experts on this subject based on the ideXlab platform.
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effect of Lairage time after 2 h transport on stress parameters and meat quality characteristics in kivircik ewe lambs
Small Ruminant Research, 2018Co-Authors: Hulya Yalcintan, Pembe Dilara Akin, Nursen Ozturk, Kozet Avanus, Karlo Muratoglu, Omur Kocak, Alper Yilmaz, Bulent EkizAbstract:Abstract The effect of Lairage time (30 min, 2.5 h, 5 h and 15 h) on stress parameters, certain carcass and meat quality traits and sensory scores of ewe lambs was performed. Forty ewe lambs which were transported for 2 h were slaughtered at 30 min (L30 min), 2.5 h (L2.5 h), 5 h (L5 h) and 15 h (L15 h) after arrival to the abattoir. Blood samples were taken at home pen, beginning of Lairage and exsanguination to determine the concentrations of cortisol, glucose, lactate dehydrogenase (LDH), and creatinine kinase (CK). M. longissimus dorsi was used to analyse instrumental meat quality traits and sensory evaluation. Lairage time had no effect on plasma cortisol, CK, LDH and glucose levels (P > 0.05), while sampling time had a significant effect on these parameters (P
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effects of different Lairage times after long distance transportation on carcass and meat quality characteristics of hungarian simmental bulls
Meat Science, 2014Co-Authors: Bulent Teke, Filiz Akdag, Bulent Ekiz, M UgurluAbstract:article i nfo The objective of this study was to determine the effects of three Lairage times (24 h, 48 h and 72 h) on the meat quality of tame trained to lead Hungarian Simmental bulls subjected to long commercial transportation of approximately 1800 km. A total of 30 bulls, with an average age of 24 months, were used. During the Lairage, bulls received 0.5 kg concentrate feed per animal per day and ad libitum access to the hay and water. As the Lairage duration increased, the pHult decreased (P b 0.05). Bulls Lairaged for 24 h had lower L*, b* and H* values than those Lairaged for 48 h and 72 h (P b 0.05). The effect of Lairage time on WHC, cooking loss and Warner-Bratzler shear force values was not significant. The b* value was considered the best predictor of muscle pHult. In conclusion, 72 h quiet Lairage time is recommended after transportation in order to prevent the adverse effects of transportation on meat quality.
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Effects of different Lairage times after long distance transportation on carcass and meat quality characteristics of Hungarian Simmental bulls.
Meat science, 2013Co-Authors: Bulent Teke, Filiz Akdag, Bulent Ekiz, M UgurluAbstract:The objective of this study was to determine the effects of three Lairage times (24 h, 48 h and 72 h) on the meat quality of tame trained to lead Hungarian Simmental bulls subjected to long commercial transportation of approximately 1800 km. A total of 30 bulls, with an average age of 24 months, were used. During the Lairage, bulls received 0.5 kg concentrate feed per animal per day and ad libitum access to the hay and water. As the Lairage duration increased, the pH(ult) decreased (P
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effect of pre slaughter management regarding transportation and time in Lairage on certain stress parameters carcass and meat quality characteristics in kivircik lambs
Meat Science, 2012Co-Authors: Bulent Ekiz, Hulya Yalcintan, Omur Kocak, Elif Ergul Ekiz, Alper YilmazAbstract:Abstract Thirty Kivircik lambs were used to investigate effect of pre-slaughter treatment on certain haematological and biochemical parameters, carcass and meat quality characteristics. Lambs were divided into three treatments: 75 min transport and Lairage for 18 h (TS-L18 h); 75 min transport and Lairage for 30 min (TS-L30 min) and no pre-slaughter transport and Lairage for 30 min (NTS). Treatment, as a main effect, did not influence haematological and biochemical parameters, but sampling time significantly affected these parameters, except total protein. Plasma cortisol concentration at exsanguination in TS-18 h, TS-30 min and NTS treatments were 117.34, 119.23 and 72.51 ng/ml, respectively. pH of longissimus dorsi muscle was higher in TS-L30 min than other treatments. TS-L30 min lambs had the highest shear force value, the lowest WHC and cooking loss. TS-L30 min treatment yielded the darkest meat immediately after cutting and 1 h later. Meat redness, yellowness and chroma values were similar in treatments.
Gustavo A. María - One of the best experts on this subject based on the ideXlab platform.
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Effect of Lairage on lamb welfare and meat quality
Animal Production Science, 2011Co-Authors: G. Liste, Morris Villarroel, G.c. Miranda-de La Lama, María Del Mar Campo, E. Muela, Gustavo A. MaríaAbstract:The study analysed the effect of Lairage on some indicators of welfare and meat quality in lambs. Forty-eight lambs were divided into two treatments: T1 without Lairage and T2 with 12 h of Lairage. Blood samples were collected at slaughter to analyse cortisol, lactate, glucose, creatinine kinase, non-esterified fatty acid, white blood cells, red blood cells, haematocrit and ratio of neutrophil : lymphocytes. Meat from the M. longissimus was analysed in terms of pH 24 h post-mortem, water-holding capacity, texture and colour. Sensory analyses were performed by a trained panel. Lairage had a significant effect on stress response, but had no effect on haematological variables. The lambs with a Lairage period before slaughter (T2) had significantly (P ≤ 0.001) lower values of cortisol at the time of slaughter. A similar result was observed for lactate and glucose, with T1 lambs showing significantly (P ≤ 0.05) higher values than T2 lambs. The creatinine kinase activity and non-esterified fatty acid concentrations were highest in T2 lambs (P ≤ 0.05). Instrumental and sensory meat quality were not affected, with the exception of water-holding capacity and some meat colour indicators. The water-holding capacity was significantly higher for T2 (P ≤ 0.05), while T1 lambs had a higher yellow index (P ≤ 0.05) and hue (P ≤ 0.05). The results obtained in this study suggest that animals will be less stressed at the time of slaughter with an overnight Lairage compared with slaughter on arrival at the abattoir. While stress at the time of slaughter can influence meat quality, these changes were small and always within the normal commercial range.
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Effect of Lairage duration on rabbit welfare and meat quality
Meat Science, 2008Co-Authors: G. Liste, Carlos Sañudo, José Luis Olleta, Morris Villarroel, G. Chacón, S. García-belenguer, S. Alierta, Gustavo A. MaríaAbstract:This study determined whether short (2 h) or long (8 h) Lairage at an abattoir had an effect on plasma stress indicators (haematocrit, glucose, lactate, creatine phosphokinase and corticosterone), instrumental meat quality (pH24, water holding capacity, colour, raw and cooked texture) and sensory meat quality (using a trained sensory panel) in rabbits. The effect of the position of the animals on a multifloor rolling cage stand during Lairage was also assessed. Lairage time had a significant effect on blood stress indicators, but only a slight effect on meat quality traits. A Lairage duration of 6–8 h is recommended.
C. A. Reid - One of the best experts on this subject based on the ideXlab platform.
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conditions in Lairages at abattoirs for ruminants in southwest england and in vitro survival of escherichia coli o157 salmonella kedougou and campylobacter jejuni on Lairage related substrates
Journal of Food Protection, 2003Co-Authors: A. Small, C. A. Reid, S. BuncicAbstract:Information on Lairages (regarding design, construction materials, and use of bedding and cleaning regimes) was collected for 21 commercial cattle and/or sheep abattoirs in southwest England. Overall, roughened or grooved concrete was the most common Lairage flooring material. Straw bedding was used in the majority of Lairages and was changed between animal batches, daily, weekly, and monthly in roughly 5, 60, 15, and 10%, respectively, of the surveyed Lairages. Lairages were commonly washed with cold water with no detergents and/or disinfectants, and only about half the Lairages were washed daily. Also, a three-pathogen cocktail inoculum comprising Escherichia coli O157 (NCTC 12900), Salmonella Kedougou (VLA S488/01), and Campylobacter jejuni (VLA C4) (at 8, 8, and 7 log CFU/ml or 8, 8, and 7 log CFU/g, respectively) was suspended in either broth (for nonfecal contamination) or bovine feces (for fecal contamination). Samples of the four most common substrates present in Lairages (concrete, straw, metal, ...
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Conditions in Lairages at abattoirs for ruminants in southwest England and in vitro survival of Escherichia coli O157, Salmonella Kedougou, and Campylobacter jejuni on Lairage-related substrates.
Journal of food protection, 2003Co-Authors: A. Small, C. A. Reid, S. BuncicAbstract:Information on Lairages (regarding design, construction materials, and use of bedding and cleaning regimes) was collected for 21 commercial cattle and/or sheep abattoirs in southwest England. Overall, roughened or grooved concrete was the most common Lairage flooring material. Straw bedding was used in the majority of Lairages and was changed between animal batches, daily, weekly, and monthly in roughly 5, 60, 15, and 10%, respectively, of the surveyed Lairages. Lairages were commonly washed with cold water with no detergents and/or disinfectants, and only about half the Lairages were washed daily. Also, a three-pathogen cocktail inoculum comprising Escherichia coli O157 (NCTC 12900), Salmonella Kedougou (VLA S488/01), and Campylobacter jejuni (VLA C4) (at 8, 8, and 7 log CFU/ml or 8, 8, and 7 log CFU/g, respectively) was suspended in either broth (for nonfecal contamination) or bovine feces (for fecal contamination). Samples of the four most common substrates present in Lairages (concrete, straw, metal, and hide) were contaminated in vitro with either fecal or nonfecal inocula and subsequently held in the laboratory at 10 or 25 degrees C for 1 week. Bacterial counts for these samples were monitored daily and used to assess the number of days required for a 90% reduction of each pathogen population. In most cases, pathogens survived for >1 week, with survival rates being higher for straw or hide than for concrete or metal and higher for fecal contamination than for nonfecal contamination. Overall, if survival rates for the three pathogens under practical Lairage conditions were similar to the in vitro survival rates found in this study, contamination of Lairages with pathogens could be carried over from one batch of animals to another and/or from one day to the next.
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Potential for the spread of Escherichia coli O157, Salmonella, and Campylobacter in the Lairage environment at abattoirs.
Journal of food protection, 2002Co-Authors: A. Small, C. A. Reid, S. M. Avery, Nedjeljko Karabasil, C. Crowley, S. BuncicAbstract:Prevalences of Escherichia coli O157, Salmonella spp., and Campylobacter spp. were examined in 270 swabs taken from selected sites along the unloading-to-slaughter routes of animal movement in Lairages of six commercial abattoirs, three for cattle and three for sheep. The overall prevalences of the pathogens in the respective Lairage environments were compared with those for 270 swabs from the pelts of 90 lambs examined in the present study and 270 swabs from the hides of 90 cattle examined in a previous study that were slaughtered at the same abattoirs on the same days. Also, the results obtained were analyzed with the aim of identifying critical points at which animal-environment-animal transfer of the pathogens in Lairages occurs. The results showed that (i) the overall prevalences of E. coli O157, Salmonella spp., and Campylobacter spp. were 27.2, 6.1, and 1.1%, respectively, in cattle Lairages and 2.2, 1.1, and 5.6%, respectively, in sheep Lairages; (ii) the overall prevalences of the three pathogens on cow hides (28.8, 17.7, and 0%, respectively) and sheep pelts (5.5, 7.8, and 0%, respectively) were higher than the overall prevalences in the respective Lairage environments; (iii) the most frequently contaminated sites in cattle Lairages were holding pen floors (50% of swabs positive for one or more pathogens), entrance gates of stun boxes (27.8% of swabs positive for one or more pathogens), and stun box floors (22.2% of swabs positive for one or more pathogens); (iv) the most frequently contaminated sites in sheep Lairages were unloading ramp floors, holding pen floors, and water troughs (33.3, 22.2, and 22.2%, respectively); and (v) overall, cattle Lairages and cow hides were more frequently contaminated with the pathogens than were lamb Lairages and lamb pelts. Further research is needed to develop strategies for the incorporation of pathogen control in Lairages into integrated microbial meat safety systems.
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potential for the spread of escherichia coli o157 salmonella and campylobacter in the Lairage environment at abattoirs
Journal of Food Protection, 2002Co-Authors: A. Small, C. A. Reid, S. M. Avery, Nedjeljko Karabasil, C. Crowley, S. BuncicAbstract:Prevalences of Escherichia coli O157, Salmonella spp., and Campylobacter spp. were examined in 270 swabs taken from selected sites along the unloading-to-slaughter routes of animal movement in Lairages of six commercial abattoirs, three for cattle and three for sheep. The overall prevalences of the pathogens in the respective Lairage environments were compared with those for 270 swabs from the pelts of 90 lambs examined in the present study and 270 swabs from the hides of 90 cattle examined in a previous study that were slaughtered at the same abattoirs on the same days. Also, the results obtained were analyzed with the aim of identifying critical points at which animal-environment-animal transfer of the pathogens in Lairages occurs. The results showed that (i) the overall prevalences of E. coli O157, Salmonella spp., and Campylobacter spp. were 27.2, 6.1, and 1.1%, respectively, in cattle Lairages and 2.2, 1.1, and 5.6%, respectively, in sheep Lairages; (ii) the overall prevalences of the three pathogens...
