Food Protection Trends - September 2008 - (Page 652)

ARTICLES Copyright© 2008, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 Food Protection Trends, Vol. 28, No. 9, Pages 652–656 Controlling Staphylococcus aureus on Beef and Sheep Carcasses in Australia DAVID PHILLIPS,1* IAN JENSON2 and JOHN SUMNER2 1 Symbio Alliance, P.O. Box 4312, Eight Mile Plains, Queensland, Australia, 4113 2 Meat & Livestock Australia, Locked Bag 991, North Sydney, NSW 2059, Australia SUMMARy INTRODUCTION The first national baseline study of the microbiological status of Australian meat (10, 11) found Staphylococcus aureus at levels of concern. The study led to investigations (1, 9) that identified S. aureus on carcasses as of human, rather than animal, origin. The association between S. aureus and humans is well known, with Stewart (8) stating that 10–40% of healthy adults are nasal carriers. Unpublished data from experiments conducted on the slaughter floor and in the boning (fabrication) room have suggested that use of gloves by staff appeared to reduce levels of S. aureus on meat (C. Orr, personal communication). These investigations took place during a period of radical change in the Australian meat industry with the implementation of the Pathogen Reduction Final Rule, also known as ‘the MegaReg’ (2). All slaughter and boning facilities began to implement HACCP-based quality assurance plans and to improve refrigeration. However, although the second national baseline study (6, 7) established that improvements had occurred in levels of indicator organisms such as Aerobic Plate Count (APC) and E. coli prevalence, S. aureus prevalence was little changed. National baseline studies of the microbiology of Australian meat have indicated moderate levels of Staphylococcus aureus on carcass and boneless meats.A recent study of retail meat showed prevalence and concentration of the organism had increased from those at the abattoir and boning (fabrication) room levels. An investigation of handling processes in beef and sheep abattoirs and boning rooms established that there has been a radical increase in the use of gloves by operators. Introduced primarily for occupational health and safety reasons, the wearing of a disposable glove beneath a cut-proof and/or a chain mail glove has effectively eliminated S. aureus from carcasses at some abattoirs. At other plants, where glove use is not universal, S. aureus prevalence and concentration has been reduced compared with levels established by the last national baseline study (2004). However, investigations at one plant showed that even a small number of operators without gloves can lead to S. aureus being isolated from 80% of carcasses at a mean log10 concentration of 1 CFU/cm2. A peer-reviewed article *Author for correspondence: 617.33405700; Fax: 617.32190333 E-mail: dphillips@symbioalliance.com.au 652 FOOD PROTECTION TRENDS | AUGUST 2008

Table of Contents Feed for the Digital Edition of Food Protection Trends - September 2008

Food Protection Trends - September 2008 Contents Sustaining Members Perspectives from Your President Commentary from the Executive Director Controlling Staphylococcus aureus on Beef and Sheep Carcasses in Australia Fatal Food Allergy Reactions in Restaurants and Foodservice Establishments:�Strategies for Prevention New Members Updates News Industry Products Coming Events Advertising Index Journal of Food Protection Table of Contents Audiovisual Library Order Form Booklet Order Form Membership Application

Food Protection Trends - September 2008

For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.