Abstract
ABSTRACTEscherichia coli O157/O157:H7, Listeria monocytogenes and Salmonella spp. are major foodborne pathogens and the emergence of these pathogens has been reported in many countries. The aim of this study was to investigate contamination of the beef slaughterhouse environment, equipment and workers with E. coli O157/O157:H7, L. monocytogenes and Salmonella spp. For this study, 500 swab samples were taken from 19 different points in five privately owned slaughterhouses, their periphery, slaughterhouse equipment and slaughterhouse employees. The presence of E. coli O157:H7/O157, L. monocytogenes and Salmonella spp. was determined with the application of the immunomagnetic separation method. Our study showed that the swabs taken from the five slaughterhouses contained E. coli O157:H7 in the environment, equipment, abattoir workers and water with a frequency 0.31, 1, 1.42 and 0%, respectively; while E. coli O157 was evident in the environment, equipment, abattoir workers and water with a ratio of 15, 10, 10 and 0%, respectively; L. monocytogenes was detected in the environment, equipment, abattoir workers and water at a ratio of 4.37, 15, 5.71 and 0%, respectively; and Salmonella spp. occurrence in the environment, equipment, abattoir workers and water at a ratio of 3.43, 16, 11.42, and 0%, respectively. Implementing hazard analysis critical control point principles in work procedures would definitely reduce the gross contamination occurring in abattoirs.PRACTICAL APPLICATIONSThis study has revealed the effect of personnel and equipment on the contamination routes of E. coli O157:H7, Listeria monocytogenes and Salmonella spp. in meat in slaughterhouses and showed that especially L. monocytogenes and Salmonella spp. may pose a higher risk than E. coli O157:H7 in slaughterhouses.
Published Version
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