Microbial assessment of an upward and downward dehiding technique in a commercial beef processing plant |
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| Affiliation: | 1. Veterinary Public Health Inspection Service, Department of Agriculture, Food and the Marine, Agriculture House, Kildare Street, Dublin 2, Ireland;2. NICHE, School of Biomedical Science, University of Ulster, Coleraine, Northern Ireland;3. School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin, Ireland;1. Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, Argentina;2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina;3. Laboratorio de Alimentos Stamboulian, División Higiene y Seguridad Alimentaria y Ambiental, Buenos Aires, Argentina;4. Instituto Nacional de Tecnología Agropecuaria (INTA), Estación Experimental Agropecuaria Rafaela, Argentina;5. IGEVET - Instituto de Genética Veterinaria “Ing. Fernando N. Dulout” (UNLP-CONICET LA PLATA), Facultad de Ciencias Veterinarias UNLP, Argentina;1. Animalia Norwegian Meat and Poultry Research Centre, P. O. Box 396 Økern 0513 Oslo, Norway;2. Department of Food Safety and Infection Biology, Norwegian University of Life Sciences, P.O. Box 8146 Dep, 0033 Oslo, Norway;3. Nofima — Norwegian Institute of Food, Fisheries and Aquaculture Research, 1430 Ås, Norway;4. Fatland Jæren AS, Hommersåkvn. 250, 4311 Hommersåk, Norway;5. Nortura SA, P.O. Box 360 Økern, 0513 Oslo, Norway;1. Agriculture and Agri-Food Canada Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1;2. Department of Food Hygieneand Control, Cairo University, 12211 Giza, Egypt |
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| Abstract: | Preventing microbial contamination during dehiding is challenging, and skinning methods are of critical importance for the hygienic status of beef carcasses. Two skinning methods are usually employed: upward hide pulling (UHP) and downward hide pulling (DHP). This study has compared the microbiological contamination of carcasses using both systems in a beef processing plant in the process of changing its dehiding method from UHP to DHP. 100 cm2 areas from eight carcass sites (ham, chuck, rump, bung, flank, brisket, shin and neck) were sampled on 36 skinned carcasses dehided by each technique. Total viable counts (TVCs) and Enterobacteriaceae counts for each site were determined. No significant differences were observed in total (pooled-samples) carcass contamination regardless of the method used. However, significant differences (p < 0.05) in TVCs were observed at the flank, shin, brisket and neck. These differences can be attributed to possible deficiencies in the implementation of the HACCP pre-requisite programmes, and are not necessarily associated with the skinning method per se. |
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