Campylobacter fetus can cause intestinal illness and, occasionally, severe systemic
infections. Infections mainly affect persons at higher risk, including elderly and …

In risk-based meat safety assurance system, the use of interventions is intended to
accomplish the meat safety targets on chilled carcasses, particularly in situations when an …

Cattle carcasses from two abattoirs were examined at selected stages of slaughter (skinning,
evisceration, trimming, washing, blast chilling) for aerobic colony counts (ACC) and …

European legislation has defined as process hygiene criteria for the main livestock species
(cattle, sheep, goats, horses and pigs) the monitoring of aerobic colony count and …

The sanitation process commonly used for meat processing facilities includes three major
steps: removal of soil (meat debris), cleaning and degreasing with detergent, and …

The microbial contamination of animal carcasses with respect to the limits established by
Regulation (EC) No. 2073/2005 was investigated. Bovine, ovine, and swine carcasses (n …

A risk ranking process identified Salmonella spp. and pathogenic verocytotoxin‐producing
Escherichia coli (VTEC) as current high‐priority biological hazards for meat inspection of …

Verocytotoxigenic Escherichia coli (VTEC) are a significant foodborne public health hazard
in Europe, where most human infections are associated with six serogroups (O157, O26 …

The microorganisms most commonly involved in meat spoilage are Pseudomonas spp., the
Enterobacteriaceae family, lactic acid bacteria and the Brochothrix thermosphacta. The …

Microbiological testing is an important quality management tool in the food industry. In this
study, the hygiene status of beef carcasses sampled in eight Brazilian slaughterhouses was …