Enumeration of Campylobacter spp. in broiler feces and in corresponding processed carcasses

Twenty north Georgia commercial flocks of broiler chickens sampled in 1995 and 11 flocks sampled in 2001 were tested for Campylobacter spp. Direct plating on Campy-Cefex agar was carried out to determine levels of Campylobacter colonization within each flock through the enumeration of the organism in 50 fresh fecal samples 1 day prior to slaughter. The next morning, these flocks were the first to be processed, and levels of the organism per carcass before the chilling operation (50 carcasses per flock) in 2001 and after the chilling operation (50 carcasses per flock) in both 1995 and 2001 were estimated. Levels of the organism on freshly processed broiler carcasses were estimated by the same methods in 1995 and 2001, and a significant reduction from an average of 10(4.11) CFU per carcass in 1995 to an average of 10(3.05) CFU per carcass in 2001 was observed. Levels of Campylobacter spp. found in production and in processing were not strongly correlative, indicating the existence of complex parameters involving production factors and variables associated with flock transport and the processing of the broilers. The reduction in Campylobacter levels on processed carcasses may have contributed to the reduction in the frequency of human disease observed by the Centers for Disease Control during the same period. These data characterize the distribution of Campylobacter in north Georgia poultry operations and should assist in the development of risk assessment models for Campylobacter spp. The results obtained in this study suggest that the implementation of antimicrobial interventions by the poultry industry has already reduced consumer exposure to the organism.     

Electrical stimulation of rabbit and lamb carcasses.

Electrical stimulation of rabbit and lamb carcasses at voltages of 250 V, pulsed at 15 Hz, resulted in a rapid immediate fall of pH and a sustained rate of fall 2–3 times greater than normal. The ATP level falls in step with the pH; at about pH 6.2, 50% of it has disappeared and at pH 5.7, more than 90%. In lamb carcasses rigor onset in the major muscles of fore-, hind-limbs and back occurs 4–5 h earlier than the normal 5–7 h and rigor is complete at least 4 h earlier. As a result, it is safe to cool or freeze stimulated lamb carcasses within 3 h of slaughter, compared with the need to delay at least 10 h with normal carcasses to ensure that cold- or thaw-contracture will not occur with subsequent toughening of the meat.     

Decontamination of carcasses by vacuum-hot water cleaning and steam pasteurizing during routine operations at a beef packing plant

The microbiological effects of three operations for cleaning areas on dressed beef carcasses with vacuuming equipment which also applies hot water to the carcass, and of an operation for pasteurizing beef carcass sides with steam, were assessed. All four operations were routine in a commercial carcass dressing process. For each operation, swab samples were obtained from randomly selected carcasses, with a single sample being collected from each carcass, from a site selected at random from those affected by the operation. For the cleaning operations, 25 samples were obtained before and 25 after each operation. For the pasteurizing operation, 50 samples were obtained before and 50 after the operation. In addition, 50 samples were obtained from beef sides after the carcass cooling process which followed the pasteurizing operation. Total aerobic counts, coliforms and Escherichia coli from each sample were enumerated. The cleaning operations generally reduced the log mean numbers of bacteria on treated areas by ≤ 0.5 and had no discernible effect on the overall microbiological condition of the carcasses emerging from the process. The pasteurizing operation reduced the log mean numbers of total aerobic bacteria on carcasses by about 1, and the log mean numbers of coliforms and E. coli by > 2. The cooling process had no affect on the total counts, but further reduced the log mean numbers of coliforms and E. coli, apparently by about 1, to give beef sides from which E. coli were not recovered.     

Incidence and susceptibility to antimicrobial agents of Listeria spp. and Listeria monocytogenes isolated from poultry carcasses in Porto,Portugal

The occurrence of Listeria spp. and Listeria monocytogenes in 63 samples of Portuguese poultry carcasses obtained from two local butcher shops and one canteen in the city of Porto, Portugal, and the susceptibility of these bacteria to antimicrobial agents allowed for use in human or animal therapeutics were evaluated. All poultry samples were contaminated with Listeria spp., and L. monocytogenes was isolated from 41% (26 of 63) of the samples. Other Listeria species, including L. innocua, L. welshimeri, and L. seeligeri, were also isolated from poultry samples. A multiplex polymerase chain reaction method was used for the identification of all of the Listeria isolates; this method showed total conformity with the conventional method of biochemical identification and proved to be more reliable, faster, and less arduous. In addition, high percentages of Listeria spp. (84%) and L. monocytogenes (73%) isolates were found to be resistant to one or more antimicrobial agents of different groups, and 12 different resistance profiles were recorded. The frequency of the resistance of L. monocytogenes isolates to enrofloxacin and clindamycin is notable. The results of this study suggest a high incidence of L. monocytogenes on Portuguese poultry products available for consumers and indicate that poultry could be a potential vehicle of foodborne infections due to strains of L. monocytogenes that are resistant to antimicrobial agents.     

Prevalence of Salmonella spp. and Listeria monocytogenes at small-scale spanish factories producing traditional fermented sausages

The manufacturing of fermented sausages is subject to natural contamination processes that can potentially carry foodborne pathogens along the process chain and result in contamination of the final product. The aim of this study was to evaluate the occurrence of Salmonella spp. and Listeria monocytogenes at different sampling points during the manufacturing process of fuet, a type of traditional fermented sausage, at 10 small-scale Spanish factories. The presence of both pathogens was studied in the raw materials (19 casings and 19 meat batters), the final products (19 fermented sausages), and the factory equipment (12 mincing, 12 mixing, and 19 stuffing machines, 19 cutting tables, 11 knives, and 12 cold rooms) by using classical microbiological techniques and real-time PCR. Salmonella was not detected in the equipment analyzed or in the final products, but it was detected in the raw materials (23.7% of samples). L. monocytogenes showed higher incidence than Salmonella and was detected in the equipment (11.8% of samples), the raw materials (28.9%), and the final products (15.8%), confirming its ubiquity throughout the manufacturing process of fermented sausages. Five factories were further investigated to study the changes in the distribution of pathogens in the fuet production process over a period of either 2 or 3 years. There was considerable variation in the incidence of both pathogens at different sampling periods, and there was no relation between seasonal variations or geographic location of the factories.     

Proximate sources of bacteria on boneless loins prepared from routinely processed and detained carcasses at a pork packing plant

Microbiological samples were obtained by swabbing detained and routinely processed pig carcasses before and after cooling, and sides, loin portions and loin cuts at various stages of the carcass breaking process. Aerobes, coliforms and Escherichia coli were enumerated in each sample. All three groups of bacteria were more numerous on detained than on routinely processed carcasses. Both trimming and cooling reduced the numbers of E. coli but not the numbers of aerobes on detained carcasses. After cooling, the log mean number of aerobes and E. coli on detained carcasses were each about 0.5 log unit more than the log mean numbers on routinely processed carcasses, but numbers of coliforms on the two types of carcass were similar. There were small increases in the numbers of coliforms and E. coli on carcasses during their movement from the cooler to the breaking facility. The numbers of bacteria on the meat apparently did not increase during the carcass-breaking process, although bacteria were redistributed on the product. Despite that, substantial numbers of bacteria were recovered from parts that do not contact food in cleaned conveying equipment used for carcass breaking. However, those bacteria included few coliforms and no E. coli. These findings suggest that the contamination of meat with E. coli from persistent detritus in carcass breaking equipment, such as has been found to occur at beef packing plants, may be prevented when carcass-breaking equipment and facilities are dried after cleaning, and wetting of equipment during processing is avoided.     

Prevalence of and risk factors for Campylobacter spp. contamination of broiler chicken carcasses at the slaughterhouse

A study was conducted in 2008 to estimate the prevalence and identify the risk factors for Campylobacter spp. contamination of broiler carcasses during the slaughtering process. A pool of 10 caeca and one carcass were collected from 425 batches of broiler chickens slaughtered in 58 French slaughterhouses over a 12-month period. Potential risk factors were identified according to the Campylobacter contamination status of carcasses and processing variables identified from questionnaires. The statistical analysis took into account confounding factors that have already been associated with the presence of Campylobacter on carcasses such as the slaughter age of the chicken or seasonal variations. Campylobacter spp. were isolated from 77.2% of caeca (95% CI 73.2 to 81.2) and from 87.5% of carcasses (95% CI 84.4 to 90.7). A multiple logistic regression showed 4 parameters as significant risk factors (p < 0.05) for contamination: (I) batches were not the first to be slaughtered in the logistic schedule (OR = 3.5), (II) temperature in the evisceration room was higher than 15 °C (OR = 3.1), (III) dirty marks on carcasses after evisceration were visible (OR = 2.6) and (IV) previous thinning of the flocks, from which slaughtered batches came, had occurred at the farm (OR = 3.3). This last result highlighted the need for sanitary precautions to be taken when catching birds for transport. At the slaughterhouse, evisceration seemed to be the operation contributing most to the spread of contamination. Effective risk management solutions could include the systematic external rinsing of carcasses after evisceration and the implementation of slaughtering schedules according to the Campylobacter contamination status of flocks.     

A probe to measure GR in lamb carcasses at chain speed

The GR (total tissue thickness at the twelfth rib, 110 mm from the midline) was measured with the AUS-MEAT sheep probe (ASP) on lamb carcasses at chain speed by an abattoir operator in two experiments, both at the same abattoir. In both experiments, GR was also measured on the carcass by an independent operator using a GR knife. For experiment 1, a total of 779 lamb carcasses were measured over four occasions and for experiment 2 data on 607 lamb carcasses were obtained on two occasions, twelve months after experiment 1. In both experiments, one operator measured the manual GR and a different operator used the ASP. A new version of the ASP was used in the second experiment. In only 30% of cases in experiment 1 did the operator probe at the correct rib, and in the majority of cases the thirteenth rib was used as the probing site. In only a small percentage of cases (2%) was the operator more than one rib away from the twelfth rib. In 67% of the cases for experiment 1, the operator probed at the correct site with respect to distance from the midline. Models were developed to describe the relationship between the manual and ASP GR measurements. In experiment 2, the amount of variation in manual GR explained by ASP measurements was greater than that in experiment 1 (R(2) = 0·80 compared with 0·72), and the accuracy of the estimates was significantly increased (± 1·54 mm compared with 2·31 mm). The better over-all performance of the ASP in the second experiments was indicated by the fact that for 90% of the sample the ASP measurements were within ±2 mm of the manual GR measurements whereas, for experiment 1, the level was less than 70%. Measurement time (day), which could be described as an operator 'effect', was identified as an important factor influencing the accuracy of GR estimates but location of the probed site with respect to the GR site was not found important. The significance of operator training and monitoring is discussed on the basis of the results, as are the implications of the findings for objective purchasing systems.     

Prevalence of Listeria monocytogenes in broilers at the abattoir, processing plant, and retail level.

The environment and products from two broiler abattoirs and processing plants and raw broiler pieces at the retail level were sampled for Listeria monocytogenes in order to evaluate the contamination level of the broiler carcasses and products. Sampling started in the slaughtering process and finished with raw broiler meat or ready-to-eat cooked product. Sampling sites positive for L. monocytogenes at the broiler abattoir were the air chiller, the skin-removing machine, and the conveyor belt leading to the packaging area. The L monocytogenes contamination rate varied from 1 to 19% between the two plants studied. Furthermore, 62% (38 of 61) of the raw broiler pieces, bought from retail stores, were positive for L. monocytogenes. Altogether, 136 L. monocytogenes isolates were obtained for serotyping and pulsed-field gel electrophoresis (PFGE) characterization performed with two rare-cutting enzymes (ApaI and AscI). Altogether three serotypes (1/2a, 1/2c, and 4b) and 14 different PFGE types were obtained using information provided from both ApaI and AscI patterns for discrimination basis. The two broiler abattoirs studied did not share the same PFGE types. However, the same PFGE types found in the raw broiler pieces at the retail level were also found in the broiler abattoirs where the broilers had been slaughtered.     

Development of a quality classification system for lamb carcasses

A total of 1660 commercial lambs, with slaughter weights ≥ 32kg and having no more than two permanent incisors, were selected on the basis of age, weight, gender, and fatness to be representative of the Canadian market lamb population and utilized to develop a quality classification system for lamb carcasses. Based upon the findings obtained, lamb should be defined as carcasses from ovines weighing 32 kg live or more and with no more than two permanent incisors. Mutton should be defined as carcasses from ovines with more than two permanent incisors or carcasses from ovines that have lost their third temporary incisor. Milk-fed lamb should be defined as carcasses from ovines weighing less than 32kg live. Consequently, classification recommendations arising from the present study apply only to carcasses from ovines defined as lamb, according to the previous definitions. Thus, lamb carcasses so defined can be effectively segregated into three quality groups based upon expected consumer acceptance, utilizing simple, subjective evaluations of the breakjoints and ribs, as follows: Group 1 possessing very red and moist breakjoints and round, red ribs, Group 2 possessing slightly red to red breakjoints and oval shaped ribs, which are either slightly red or have traces of red colour, and Group 3 possessing white, dry breakjoints and flat, white ribs. Classification of lamb carcasses on this basis will allow compensation to producers based upon carcass merit, reflecting consumer acceptance. Although availability and consumer demand will ultimately determine price premiums and/or discounts, based upon present findings, Group 1 should contain 9% or less of the lamb carcasses being marketed and should receive a premium to compensate for a higher degree of consumer acceptance. Group 2 should contain 75% or more of the lamb carcasses being marketed and should receive prevailing market value. Group 3 should contain 15% or less of the lamb carcasses being marketed and should receive a discount to compensate for a lower degree of consumer acceptance.     

Persistence at source of Listeria spp. in raw milk

From 36 of 315 bulk tank sources of raw milk found to harbour Listeria spp., 34 were available for resampling at intervals to determine persistence of the organisms. Listeriae were reisolated from 21 sources. In 16 Listeria spp. were isolated in one retest. From the other five listeriae were obtained in more than one retest. Listerial populations were not particularly persistent. In all but one instance listeriae were not reisolated more than 5 months after initial sampling. Intermittent variations in Listeria spp. isolated were observed. Some repeat samples yielded the same species as originally identified, but sometimes only one of originally two species was isolated. On occasions completely different or additional species were found. The aetiology of listeriosis in cattle and contamination of raw milk is discussed.     

Microbiological characterization of lamb carcasses at commercial processing plants in the United States

Although the United States produces 203 million lb (ca. 92.1 kg) of domestic lamb and mutton each year, thorough studies of the microbiological safety during lamb processing are lacking. To address this missing information, a total of 2,548 sponge samples from pelts, preevisceration carcasses, and postintervention carcasses were collected from multiple large commercial lamb processing plants to determine aerobic plate counts, the prevalences of Escherichia coli O157:H7, non-O157 Shiga toxin-producing E. coli (STEC), and Salmonella. The averages of the aerobic plate counts from pelts, the preevisceration carcasses, and the postintervention carcasses were 6.3, 4.4, and 2.4 log CFU/100 cm2, respectively. The prevalences of E. coli O157:H7 from the pelts, the preevisceration carcasses, and the postintervention carcasses were 12.8, 1.6, and 2.9%, respectively. The average Salmonella prevalences were 14.4, 4.3, and 1.8% for pelts, preevisceration carcasses, and postintervention carcasses, respectively. The most frequently identified Salmonella serotype was Heidelberg. The prevalences of non-O157 STEC from pelts, preevisceration carcasses, and postintervention carcasses averaged 86.2, 78.6, and 81.6%, respectively. A total of 488 non-O157 S0TEC strains were isolated from postintervention carcasses. Sixty-nine different serotypes of non-O157 STEC were identified. The most frequently detected serotypes were O91:H14 (40.8%), followed by O5:H19 (18.4%). A small number of STEC serotypes associated with severe human illness were isolated from postintervention carcasses. These were serotypes O76:H19, O128:H2 (0.8%), O146:H8 (2.1%), ) O146:H21, O163:H19, and O174:H8 (1.3%). The results of this study establish a baseline for microbiological quality and prevalences of Salmonella, E. coli O157:H7, and STEC in U.S. lamb processing plants.     

A survey of pH values at the surface of beef and lamb carcasses,stored in a chiller

The surface pH values of lamb and beef carcasses stored at 5 ºC have been measured over a 5-day period. In both types of animal, muscle surfaces were at or near their minimum pH at 3 days, when the overall mean was pH 6.4. In the subsequent 2 days some sites showed no change in pH, while at others a small drop or a rise occurred. Rises in pH tended to be more common and greater on the beef. In lamb, intact muscle surfaces varied only from pH 6.3 to 6.6 at 3 days, while beef muscles varied widely, from pH 5.8 to 7.1. Muscle surfaces cut during dressing fell much more rapidly in pH, particularly in beef. Fatty sites fell from near pH 8.0 to near pH 7.0. The pH of beef surfaces chilled to -3 ºC fell more rapidly to lower final values than those at 5 ºC. At 5 ºC there was little multiplication of bacteria on fat surfaces, whereas on muscle they grew moderately, irrespective of pH.     

Calpain-calpastatin and toughness in M. longissimus from electrically stimulated lamb and beef carcasses

Shear strength, pH, temperature, μ-calpain, m-calpain and calpastatin levels were measured over a two-week post-slaughter period in Longissimus lumborum et thoracis (LD) from six lamb and six beef carcasses. All carcasses were subjected to high voltage electrical stimulation. The toughness of the beef LD determined by a MIRINZ tenderometer at 24 h post-slaughter showed a strong correlation (r=0.91) with pH of the LD at 3 h. Beef LD toughness at 14 days was correlated (r=0.84) with initial m-calpain levels. In both lamb and beef, LD toughness at 4 and 14 days respectively was also correlated with initial levels of calpastatin (r=0.85, 0.83, respectively). The strong correlation between calpastatin and the rate of tenderisation indicates that the calpain system is closely linked to the proteolytic breakdown of myofibrillar proteins. There is also evidence of an interaction between pH and μ-calpain activity. The μ-calpain, m-calpain, calpastatin, pH and temperature kinetic changes which occurred during the post-mortem ageing of beef and lamb LD were applied to a computer program which predicted rate of meat tenderisation by calculating in situ calpain activity. The closeness of fit between the predicted rate of meat tenderisation and the observed tenderness values of beef and lamb LD indicates that the post-mortem activity of μ-calpain is the major determinant of variations in tenderness. However, application of the meat tenderisation predictive program to LD from individual animals revealed that the program was not sufficiently robust for this use.     

Prevalence of Listeria spp. in Traditional Indian Dairy Products from Chennai Metropolis,Tamil Nadu

The present study was conducted between September, 2014 and June, 2015 to assess the prevalence of Listeria monocytogenes in Traditional Indian Dairy Products from Chennai, Tamil Nadu. Samples of Ghee, Rasagolla, Gulabjamun, Curd and Payasam were screened for the presence of L. monocytogenes using conventional culture method and validated by PCR. Among the 150 samples screened, 50 isolates from different dairy products (22 gulabjamun, 22 rasagolla and 06 curd samples) were presumptively identified as Listeria spp. Further confirmation by biochemical characterization and hemolysis on blood agar revealed that 34 isolates were Listeria welshimeri, 10 were L. murrayi and 06 were identified as L. seeligiri. The 34 isolates of L. welshimeri were present in 14 gulabjamun, 14 rasagolla and 06 curd samples. Similarly, 10 isolates of L. murrayi have been found in 04 gulabjamun and 06 rasagolla samples. L. seeligiri isolates were identified from 04 gulabjamun and 02 rasagolla samples. None of the Listeria species were found in ghee and payasam samples and interestingly, the results of both methods revealed that none of the traditional products screened were positive for L. monocytogenes     

Incidence of Listeria spp. and Salmonella spp. in horsemeat for human consumption

The incidence of Salmonella spp., Listeria spp. and Listeria monocytogenes in horsemeat for human consumption was investigated. One-hundred and twenty-one samples of frozen horsemeat collected from two Brazilian abattoirs were analysed over a period of 1 year. Twenty-two samples (18.2%) were positive for Listeria spp. with nine (7.4%) containing L. monocytogenes. None of the samples harbored Salmonella spp.     

Microbiological condition of beef mechanically tenderized at a packing plant

When striploins were mechanically tenderized at a beef packing plant, the log total numbers of aerobes, coliforms, staphylococci/listerias and Escherichia coli recovered from surfaces before or after tenderizing were about 2.8, 2.0, 0.6 and 0.3 log cfu 25 cm⁻², respectively. The numbers of those organisms recovered from the deep tissues of the tenderized meat were about 2.0, 1.5 and 1.2 log cfu 25 g⁻¹ and none, respectively. The aerobes recovered from the deep tissues were unexpectedly numerous in view of the small numbers of bacteria on meat surfaces. That suggests deep tissue contamination was affected by factors other than the numbers on meat surfaces. After cooking tenderized beef to medium rare or well done conditions, with maximum temperatures at steak centres of 65.4 or 73.4 °C, respectively, aerobes were recovered from only 2 of 25 samples cooked to each condition, at numbers of one or two per sample. This indicates that such cooking can ensure the microbiological safety of mechanically tenderized beef prepared under controlled conditions.     

Predicting the weight of lean meat in lamb carcasses and the suitability of this characteristic as a basis for valuing carcasses

The carcasses of 138 lambs were dissected into fat, muscle and bone as the basis for developing a model to estimate the weight of lean meat (muscle and intramuscular fat). The lambs represented two sexes (70 wethers, 68 ewes) and three sire genotypes (67 Poll Dorset, 39 Suffolk, 32 Wiltshire Horn) all from Border Leicester × Polwarth × Booroola type ewes. Hot carcass weight (HWT) was found to explain the majority of the variation in the weight of lean meat. When measures of subcutaneous fat depth at different sites were used as predictors in addition to HWT, the accuracy with which lean meat yield could be estimated was found to increase by a small amount. There was, however, little difference in their individual value as predictors. The area of the M. longissimus thoracis et lumborum at the twelfth-thirteenth rib was found to account for the significant breed type difference between Poll Dorset and Suffolk sired lambs when included in a multiple regression with HWT and the GR measurement (tissue thickness at the twelfth rib 110 mm from the midline). The final model produced an R(2) = 0·92 and an RSD = 0·45 kg for the 106 lambs. Using the model for the 106 lambs, the estimated (from the model) and actual values of lean meat for the Wiltshire Horn sired lambs were compared. The correlation coefficient between the values was r = 0·97 and the RSD was 0·31 kg. This shows that for second cross lambs as used in this study the fitted model exhibits a degree of general validity and stability. An overall model for the 138 lambs produced an R(2) = 0·92 an RSD = 0·43 kg. The potential for pricing meat on the basis of lean meat yield is discussed, with particular emphasis on the current developments in assessment of lamb carcasses in Australia.     

Salmonella spp. on chicken carcasses in processing plants in Poland

Chickens at selected points in the slaughter process and after slaughter on the dressing line in poultry plants were sampled and analyzed for Salmonella. These chickens came from the northeast part of Poland. The examinations were carried out in quarters I, II, III, and IV of 1999. All the birds were determined to be healthy by a veterinary inspection. Swab samples were taken from the cloaca after stunning and from the skin surface and body cavity of the whole bird after evisceration, after rinsing at the final rinse station but before chilling in the spin-chiller, and after cooling in the continuous cooling plant at the end of the production day. In 1999, 400 whole chickens were examined. The percentage of these 400 chickens from which Salmonella spp. were isolated was relatively high (23.75%; Salmonella-positive results were observed in 95 cases). Salmonella spp. were found after stunning in 6% of the chickens (6 of 100 samples), after evisceration in 24% (24 of 100), before cooling in 52% (52 of 100), and after cooling in 13% (13 of 100). These results show that Salmonella spp. were found more often at some processing points than at others. The lowest Salmonella spp. contamination rate (6%) for slaughter birds was found after stunning, and the highest contamination rate was found before chilling (52%). The serological types of Salmonella spp. isolated from whole chickens were Salmonella Enteritidis, Salmonella Typhimurium, Salmonella Saintpaul, Salmonella Agona, and Salmonella Infantis. The results of these investigations indicate that Salmonella Enteritidis is the dominant serological type in infections of slaughter chickens, as it is in many countries.     

Importance of airborne contamination during dressing of beef and lamb carcasses

Carcasses along slaughter lines were exposed to normal slaughterhouse air or ultraclean air provided from a unit fitted with a HEPA filter. In cattle slaughterhouses, aerobic viable counts were measured by sponging the brisket at the end of the line to determine whether the slaughterhouse air had led to contamination of the carcasses. Furthermore, a replica cattle carcass with settle plates attached was exposed to similar conditions. The greatest contamination of the plates occurred at the hide puller (P < 0.01). The use of ultraclean air reduced the deposition of organisms onto settle plates (P < 0.01). The airborne route contributed to contamination in cattle slaughterhouses, but other vectors were more important. Further study of contamination of the brisket, at the time that it was first exposed, showed that knives transfer contamination from the hide. The use of ultraclean air at this position showed that the airborne route was a contributor to contamination (P < 0.1), but it was not the greatest vector. In lamb slaughterhouses, the highest counts on settle plates were found at the fleece puller (P < 0.05). The highest counts on the lamb carcasses were found on the brisket exposed from the start of the line to just after the fleece puller (P < 0.05). There was no clear relationship between the measured counts and the concentration of organisms in the air, indicating that the airborne route in lamb slaughterhouses contributes less to carcass contamination than do the surface contacts.