SOURCES OF SALMONELLA CONTAMINATION OF MEAT FOLLOWING APPROVED LIVESTOCK SLAUGHTERING PROCEDURES1

Abstract

Tissues from animals slaughtered at the university abattoir were sampled to determine the spread of bacterial contamination during slaughter. Salmonellae and coliform organisms were cultured from swabs taken of the equipment before and during slaughter and from various viscera sites during slaughter. Since salmonellae isolations were expected to be low, coliforms were used as an index of contamination. The study indicated that equipment was satisfactorily sanitized before slaughter and minimal contamination occurred during slaughter except for the viscera pans. Contamination of the viscera and carcass of cattle, swine, and sheep was very high. It was found that the bung-dropping operation is less of a contaminating factor than is generally thought and that washing the carcass after evisceration is probably responsible for the greatest spread of contamination. Salmonellae were isolated from only two swine. The patter of contamination spread was similar to that of coliforms.