Bob Veal Research Articles

Validation of Commonly Used Antimicrobial Interventions on Bob Veal Carcasses for Reducing Shiga Toxin–Producing Escherichia coli Surrogate Populations

Ruminants are natural reservoirs of Shiga toxin-producing Escherichia coli (STEC), and the STEC can be easily transferred to carcasses during the conversion of animals to meat. Three experiments were conducted to validate the efficacy of lactic acid (LA; 4%), peroxyacetic acid (PAA; 300 ppm), and hot water (HW; 80°C) for their individual or combined abilities to reduce STEC surrogates on bob veal carcasses pre- and postchill and through fabrication. In experiment 1, hot carcasses (n = 9) were inoculated with a five-strain cocktail (ca. 8 log CFU/mL) containing rifampin-resistant surrogate E. coli (BAA-1427, BAA-1428, BAA-1429, BAA-1430, and BAA-1431) and then treated with HW, LA, or PAA. Carcasses were then chilled (0 ± 1°C; 24 h) and split in half, and each side was treated with either LA or PAA. In experiment 2, hot carcasses (n = 3) were inoculated and chilled (24 h). After 24 h, the carcasses were split, and each side was treated with either LA or PAA. For experiment 3, carcasses (n = 3) were chilled for 24 h, split, inoculated, and treated with either LA or PAA. After chilling, carcasses from all three experiments were fabricated to subprimals and the cut surfaces were sampled to determine the translocation of bacteria. Experiment 1 showed that LA+LA was the most effective (P ≤ 0.05) treatment for reducing surrogate E. coli on veal. In experiments 2 and 3, LA and PAA were similar (P > 0.05) in their abilities to reduce E. coli on chilled veal carcasses. In experiments 1 and 2, all antimicrobial treatments resulted in undetectable levels (<0.2 log CFU/cm2) of surrogate E. coli on cut surfaces after fabrication, whereas low levels (1.7 and 1.0 log CFU/cm2 for LA and PAA, respectively) were observed in experiment 3. Of the antimicrobial interventions utilized, LA was more effective for reducing STEC surrogate populations on veal carcasses, pre- and/or postchill.

Prevalence and Characterization of Salmonella Present during Veal Harvest

Beef and veal products have been vehicles implicated in the transmission of Salmonella enterica, a gastroenteritis-causing bacteria. Recent regulatory samples collected from veal have indicated bob veal, or calves harvested within days of birth, have higher rates of Salmonella than samples collected from formula-fed veal, or calves raised 20 weeks on milk replacer formula before harvest. To investigate this problem, we collected samples from veal calf hides, preevisceration carcasses, and final carcasses at five veal processors that harvested bob or formula-fed veal or both. Prevalence and concentrations of Salmonella were determined, and then the isolates were characterized for serovar and antibiotic susceptibility. Salmonella was more prevalent (P < 0.05) among bob veal than formula-fed veal hides, preevisceration carcasses, and final carcass (84.2 versus 15.6%, 62.8 versus 10.1%, and 12.0 versus 0.4%, respectively). Concentrations of Salmonella could be estimated by using regression order statistics on hides and preevisceration carcasses at two veal plants, with one harvesting bob veal and the other bob and formula-fed veal. The concentration of Salmonella on bob veal hides at the plants was 1.45 ± 0.70 and 2.04 ± 1.00 log CFU/100 cm2, greater (P < 0.05) than on formula-fed veal hides, which was 1.10 ± 1.51 log CFU/100 cm2. Concentrations on carcasses, however, were very low. Seventeen Salmonella serovars were identified among 710 isolates. Salmonella serovars London, Cerro, and Muenster were most common to bob veal and made up 50.7, 18.7, and 6.3% of the isolates, respectively, while serovar Montevideo (6.8% of isolates) was most common to formula-fed veal. Although bob veal had increased prevalence and concentrations of Salmonella, one group of formula-fed veal was found to harbor human disease-related antibiotic-resistant Salmonella serovars Heidelberg and the monophasic variant of Typhimurium (1,4,[5],12:i:-). Veal processors have made changes to improve the safety of veal, but further efforts are necessary from both bob and formula-fed veal to address Salmonella.

Validation of a Sequential Hide-On Bob Veal Carcass Antimicrobial Intervention Composed of a Hot Water Wash and Lactic Acid Spray in Combination with Scalding To Control Shiga Toxin–Producing Escherichia coli Surrogates

Scalding of hide-on bob veal carcasses with or without standard scalding chemical agents typically used for hogs, followed by an 82.2°C hot water wash and lactic acid spray (applied at ambient temperature) before chilling, was evaluated to determine its effectiveness in reducing Shiga toxin-producing Escherichia coli surrogate populations. A five-strain cocktail of rifampin-resistant, nonpathogenic E. coli surrogates was used to inoculate hides of veal carcasses immediately after exsanguination (target inoculation level of 7.0 log CFU/100 cm2). For carcasses receiving no scalding treatments, spraying with 82.2°C water as a final wash resulted in a 4.5-log CFU/100 cm2 surrogate reduction, and an additional 1.2-log CFU/100 cm2 reduction was achieved by spraying with 4.5% lactic acid before chilling. Scalding hide-on carcasses in 60°C water (no chemicals added) for 4 min in a traditional hog scalding tank resulted in a 2.1-log CFU/100 cm2 reduction in surrogate levels, and a subsequent preevisceration 82.2°C water wash provided an additional 2.9-log CFU/100 cm2 reduction. Spraying a 4.5% solution of lactic acid onto scalded, hide-on carcasses (after the 82.2°C water wash) resulted in a minimal additional reduction of 0.4 log CFU/100 cm2. Incorporation of scalding chemicals into the scald water resulted in a 4.1-log CFU/100 cm2 reduction (1.9 log CFU/100 cm2 greater than scalding without chemicals) in the surrogate population, and the first 82.2°C wash provided an additional 2.5-log CFU/100 cm2 reduction. Application of antimicrobial interventions did not affect the carcass temperature decline during chilling, the pH decline, or the color characteristics of the ribeye or the flank of the bob veal carcasses.

Evaluation of Antimicrobial Interventions Applied to Bob Veal Carcasses Inoculated with Shiga Toxin-Producing Escherichia Coli (Stec) Surrogates before and after Chilling

Evaluation of Antimicrobial Interventions Applied to Bob Veal Carcasses Inoculated with Shiga Toxin-Producing Escherichia Coli (Stec) Surrogates before and after Chilling

Characterization of Enterohemorrhagic Escherichia coli on Veal Hides and Carcasses

Enterohemorrhagic Escherichia coli (EHEC) are Shiga toxin-producing E. coli associated with the most severe forms of foodborne illnesses. The U.S. Department of Agriculture, Food Safety and Inspection Service has identified a higher percentage of non-O157 EHEC compared with E. coli O157:H7-positive samples collected from veal trimmings than from products produced from other cattle slaughter classes. Therefore samples were collected from hides and preevisceration carcasses at five veal processors to assess E. coli O157:H7 and non-O157 EHEC contamination during bob veal and formula-fed veal dressing procedures. E. coli O157:H7 prevalence was measured by culture isolation and found to be on 20.3% of hides and 6.7% of carcasses. In contrast, a non-O157 EHEC molecular screening assay identified 90.3% of hides and 68.2% of carcasses as positive. Only carcass samples were taken forward to culture confirmation and 38.7% yielded one or more non-O157 EHEC isolates. The recovery of an EHEC varied by plant and sample collection date; values ranged from 2.1 to 87.8% among plants and from 4.2 to 64.2% within the same plant. Three plants were resampled after changes were made to sanitary dressing procedures. Between the two collection times at the three plants, hide-to-carcass transfer of E. coli O157:H7 and non-O157 EHEC was significantly reduced. All adulterant EHEC serogroups (O26, O45, O103, O111, O121, and O145) were isolated from veal carcasses as well as four other potentially pathogenic serogroups (O5, O84, O118, and O177). Bob veal was found to have a greater culture prevalence of E. coli O157:H7 and greater positive molecular screens for non-O157 EHEC than formula-fed veal (P < 0.05), but the percentage of culture-confirmed non-O157 EHEC was not different (P > 0.05) between the two types of calves. EHEC-O26, -O111, and -O121 were found more often in bob veal (P < 0.05), whereas EHEC-O103 was found more often in formula-fed veal (P < 0.05).

Contamination Revealed by Indicator Microorganism Levels during Veal Processing

During site visits of veal processors, the U.S. Department of Agriculture, Food Safety Inspection Service (FSIS) has reported processing deficiencies that likely contribute to increased levels of veal contamination. Here, we report the results of measuring aerobic plate count bacteria (APC), Enterobacteriaceae, coliforms (CF), and Escherichia coli during eight sample collections at five veal processors to assess contamination during the harvest of bob veal and formula-fed veal before (n = 5 plants) and after (n = 3 plants) changes to interventions and processing practices. Hides of veal calves at each plant had mean log CFU/100 cm(2) APC, Enterobacteriaceae, CF, and E. coli of 6.02 to 8.07, 2.95 to 5.24, 3.28 to 5.83, and 3.08 to 5.59, respectively. Preintervention carcasses had mean log CFU/100 cm(2) APC, Enterobacteriaceae, CF, and E. coli of 3.08 to 5.22, 1.16 to 3.47, 0.21 to 3.06, and -0.07 to 3.10, respectively, before and 2.72 to 4.50, 0.99 to 2.76, 0.69 to 2.26, and 0.33 to 2.12, respectively, after changes were made to improve sanitary dressing procedures. Final veal carcasses had mean log CFU/100 cm(2) APC, Enterobacteriaceae, CF, and E. coli of 0.36 to 2.84, -0.21 to 1.59, -0.23 to 1.59, and -0.38 to 1.45 before and 0.44 to 2.64, -0.16 to 1.33, -0.42 to 1.20, and 0.48 to 1.09 after changes were made to improve carcass-directed interventions. Whereas the improved dressing procedures resulted in improved carcass cleanliness, the changes to carcass-directed interventions were less successful, and veal processors are urged to use techniques that ensure uniform and consistent delivery of antimicrobials to carcasses. Analysis of results comparing bob veal to formula-fed veal found bob veal hides, preintervention carcasses, and final carcasses to have increased (P < 0.05) APC, Enterobacteriaceae, CF, and E. coli (with the exception of hide Enterobacteriaceae; P > 0.05) relative to formula fed veal. When both veal categories were harvested at the same plant on the same day, similar results were observed. Since identification by FSIS, the control of contamination during veal processing has started to improve, but challenges still persist.

Evaluating the Efficacy of Three U.S. Department of Agriculture–Approved Antimicrobial Sprays for Reducing Shiga Toxin–Producing Escherichia coli Surrogate Populations on Bob Veal Carcasses

Effective antimicrobial intervention strategies to reduce Shiga toxin-producing Escherichia coli (STEC) risks associated with veal are needed. This study evaluated the efficacy of lactic acid (4.5%, pH 2.0), Citrilow (pH 1.2), and Beefxide (2.25%, pH 2.3) for reducing STEC surrogates on prerigor and chilled bob veal carcasses and monitored the effects of these interventions on chilled carcass color. Dehided bob veal carcasses were inoculated with a five-strain cocktail of rifampin-resistant, surrogate E. coli bacteria.E. coli surrogates were enumerated after inoculation, after water wash, after prechill carcass antimicrobial spray application, after chilling for 24 h, and after postchill carcass antimicrobial spray application; carcass color was measured throughout the process. A standard carcass water wash (∼50°C) reduced the STEC surrogate population by 0.9 log CFU/cm(2) (P ≤ 0.05). All three antimicrobial sprays applied to prerigor carcasses delivered an additional ∼0.5-log reduction (P ≤ 0.05) of the surrogates. Chilling of carcasses for 24 h reduced (P ≤ 0.05) the surrogate population by an additional ∼0.4 log cycles. The postchill application of the antimicrobial sprays provided no further reductions. Carcass L*, a*, and b* color values were not different (P > 0.05) among carcass treatments. Generally, the types and concentrations of the antimicrobial sprays evaluated herein did not negatively impact visual or instrumental color of chilled veal carcasses. This study demonstrates that warm water washing, followed by a prechill spray treatment with a low-pH chemical intervention, can effectively reduce STEC risks associated with veal carcasses; this provides processors a validated control point in slaughter operations.

A Failure to Prohibit: New York City's Underground Bob Veal Trade

During the Progressive Era, bob veal, the meat of calves slaughtered at younger than four weeks of age, was incorrectly believed to be poisonous, and its sale was prohibited in areas across the United States. Yet a thriving underground trade persisted. This article studies bob veal's prohibition in Progressive Era New York City to understand where the meat was coming from, how it reached diners' tables, and who was eating it. I argue that bob veal's consumers, many of whom were recent immigrants and the urban poor, recognized the meat was benign. In examining the prohibition's failure, this article studies the politics of regulation and policing. For the ban's advocates, the language and assumptions of the broader pure food and public health movements were simultaneously empowering and constraining, giving reformers a political language to build institutional support for the prohibition and helping journalists sell newspapers even as this language required effacing the complexity of the bob veal trade. From the perspective of bob veal's many producers, smugglers, and consumers, this article highlights how a diffuse social power—a politics on the ground—can trump formal authority.

Drug Residue Avoidance Practices in Dairy Cattle

Veterinary drugs are routinely used in the dairy industry. The Federal Food, Drug, and Cosmetic Act specifically mentions veterinarians as individuals who could be responsible for illegal drug residues in edible animal products. Despite the laws and inspection activities by federal agencies, drug residues in animal products continue to cause public health concern. Of particular concern are culled dairy cows that are eventually sold for beef. Previous research has found the greatest level of drug residue violations in beef from cull dairy cows and bob veal in the United States. As part of the development of an overall educational program for dairy beef quality assurance, an industry-wide group wanted to assess the knowledge, practices and attitudes of bovine veterinarians and dairy producers concerning beef quality assurance, with particular emphasis on drug residue avoidance. Two survey instruments were developed for dairy producers and for veterinarians in order to identify effective methods for educational outreach

Measurement of serum haptoglobin in neonatal farm-raised and bob veal calves using two immunoassay methods.

Two immunoassays using an anti-bovine haptoglobin monoclonal antibody, Hap 1, were used to measure serum haptoglobin levels in neonatal farm-raised and bob veal calves. Bob veal calves were grouped into condemned, normal, and icteric groups based on the appearance of the carcass and viscera at postmortem examination. The competitive inhibition assay was more sensitive than the direct hemoglobin binding assay in detecting low levels of haptoglobin in all groups of calves. A significant number of bob veal calves with gross postmortem lesions other than icterus had detectable haptoglobin levels. The low levels of haptoglobin that were detected were not useful in distinguishing the relative severity of the inflammatory or degenerative process; however, the predictive values of a positive and negative test suggest haptoglobin measurement may be useful as a supplemental tool in evaluating the health status of the neonatal calf.

Icterus in bob veal calves and its association with lack of colostrum intake and high serum creatine kinase activity

SUMMARY Icterus condemnations compose a substantial proportion (41%) of total condemnations of bob veal, the class of veal composed of calves &lt; 3 weeks old and weighing up to 68 kg. At postmortem examination, bob veal condemned because of icterus have generalized yellow discoloration of tissues, which is commonly associated with large, yellow liver (fatty liver), and a paucity of other gross pathologic changes. To establish that the generalized yellow discoloration was attributable to high tissue bilirubin concentrations and to examine the underlying mechanism(s) that might be responsible, blood samples and tissue specimens were obtained from clinically normal and icteric bob veal calves at slaughter. For comparison, blood samples were collected from clinically normal, 1- to 5-day-old Holstein calves being raised on local dairy farms. Hematologic and serum biochemical analyses were obtained for the 3 groups of calves (normal local, normal slaughter, and icteric slaughter), and tissues of slaughter calves were examined for histologic evidence of inflammatory or degenerative changes. Mean ± sd total bilirubin concentration and creatine kinase (ck) activity in icteric bob veal (3.3 ± 0.8 mg/dl; 869 ± 788 U/L), normal bob veal (1.4 ± 0.7 mg/dl; 486 ± 890 U/L), and normal local calves (0.5 ± 0.2 mg/dl; 156 ± 158 U/L) were significantly different. When data for both normal and icteric bob veal calf groups were combined for analysis, total bilirubin concentration regressed significantly on hepatic lipid scores (P = 0.00003) and ck activity (P = 0.00049). Colostrum consumption was determined by measuring serum total protein concentration and serum γ-glutamyltransferase activity. Bob veal calves that had not consumed colostrum had significantly higher total bilirubin (P = 0.00005) and ck (P = 0.0008) values. It was concluded that normal and icteric bob veal calves have significant increase in total bilirubin concentration, and icterus of bob veal calves is secondary to unconjugated hyperbilirubinemia. Lack of colostrum consumption was strongly correlated with icterus in bob veal calves.

Carcass composition of “bob” and “special-fed” veal and its prediction

Percentage of lean, fat, and bone were determined in 18 bob veal (BV) and 28 special-fed veal (SFV) carcasses. Carcasses were subjected to a set of visual conformation scores and a variety of physical measurements. No significant differences were found regarding carcass percentage of lean, fat, and bone within the three BV weight groups (P > .05). On average, SFV were 12% fatter than BV and did not have a greater percentage of lean (P > .05), except for SFV carcasses weighing 88.2 to 97.7 kg. Bob veal had less fat (internal, external, and intermuscular) and a higher bone percentage than SFV (P < .05). The round and shoulder primals had the greatest proportion of lean in both the BV and SFV carcasses. Bob veal carcasses had an average conformation score of average Good and SFV carcasses had an average conformation score of average Choice. In addition, a parsimonious subset of variables was identified for predicting total percentage of lean (TPLEAN) for both BV and SFV separately, using "stepwise" regression model building procedures. For BV, all four identified predictor variables were subjective conformation scores (i.e., muscling, appearance, leg thickness, loin-back plumpness) (R = .73, P < .03). For SFV, four predictor variables were also identified: kidney and pelvic fat, fat thickness, carcass length, and lateral thickness (R = .61, P < .03). Although both regression equations were significant predictors of TPLEAN, confidence limits for predicting future TPLEAN value were wide relative to the variation in the actual TPLEAN values. Thus, the practical utility of the regression equations is limited.

LIPID COMPOSITION OF BOB AND SPECIAL-FED VEAL

Four muscles were studied to determine the lipid composition of Bob (BV) and Special-fed (SFV) veal. No differences existed for proximate analysis values of muscles from carcasses of different weight classes (P> 0.05). Muscles from SFV were higher in fat (P 0.05). SFV contained more 14:0 and 18:2, and less 16:1, 18:0 and 18:1 fatty acids than BV (P< 0.05). Fatty acid composition on a g per 100 g tissue weight basis was higher in 14:0, 16:0, 17:0, 18:2 and 20:4 (P< 0.05) for SFV. The longissimus contained more 14:0, 16:0, 18:0 and 18:1 than the other muscles studied (P< 0.05). The results indicate that veal is an appropriate low-fat muscle food which meets modern dietary guidelines concerning fat consumption.

Comparative Depletion of Sulfamethazine in Bob Veal, Fancy Veal, and Replacement Calves

The Code of Federal Regulations provides for the use of sulfamethazine (SM) boluses in cattle, a tolerance of 0.1 ppm for SM in meat, and a 10-day withdrawal. Bob veal, fancy veal, and replacement calves were dosed with SM as provided in the regulations and the rate of depletion of SM and, where practicable, N4-acetylsulfamethazine and desaminosulfamethazine were measured in liver, kidney, and diaphragm muscle by gas chromatography. SM concentrations reached lower maximum levels and depleted faster in the tissues of replacement calves than in bob veal and fancy veal calves. Average SM levels on d 5 of withdrawal in liver, kidney, and diaphragm were about 1 ppm in fancy veal, above 2 ppm in bob veal, and below 0.1 ppm in replacement veal. Two of the d 14 and two of the d 10 withdrawal fancy veal livers contained more than 0.10 ppm of SM. A 10-d withdrawal period may not be long enough for bob and fancy veal calves that have been dosed according to the drug label.

Sensory Characteristics, Texture, Color, and Selected Nutrient Content of Veal Muscle

ABSTRACTEffects of cooking methods, internal end‐point temperatures, cut and type of veal on yield, sensory characteristics, color and texture were determined. Fatty acid profiles and fat, cholesterol and iron content were also determined for selected cuts of veal. In general, veal cooked at higher temperatures and to a higher end‐point temperature had greater cooking losses and less moisture and was less tender. HunterLab color and Instron compression values also were affected by end‐point temperature. Muscle from the bottom round was redder and darker in color, contained less moisture and more fat and had a more metallic flavor than muscle from the sirloin. Bob veal was more red and contained more moisture, cholesterol and iron but less fat than special‐fed veal (SFV). More meaty and sour flavor was detected in SFV than in Bob veal.