Assessment of microbiological criteria for regular checks of faecal contamination and general hygiene in Belgian establishments producing meat

Since 1998, the Belgian surveillance program has assessed the contamination with E. coli of meat from beef, pork, layers, broilers, turkeys and fish. The following matrixes were sampled for E. coli: swabs of: beef and calf carcasses (4 zones on a half beef carcass for about 400 cm2 in 1998 and 1600cm2 since 1999), pork carcasses (4 zones on a half pork carcass for about 600 cm2) minced meat of beef, retail cuts and minced meat of pork, skin and boneless breast of broilers, skin of layers and turkeys and, in 2000 meat products (ham, pâté, salami). In 2001, the contamination level of beef and pork carcasses, and meat products with Enterobacteriaceae has been assessed. In 2001, the total plate count was also realised from beef and pork carcasses. The E. coli count (in cfu/g or cm2) has been realised with the AFNOR validated SDP-07/1-07/93 using the chromogenic Rapid E. coli 2 medium (Bio-Rad) with an incubation during 24h at 44°C. The total plate count followed the NF-V-08-051 method (PCA at 30°C during 48-72h) and the enumeration of Enterobacteriaceae was realised using the NF-V-08-054 method (VRBG at 30°C during 24h). Introduction The faecal contamination is likely the main source of potential human pathogens including Salmonella, Campylobacter and enterohemorrhagic Escherichia coli on animal carcasses and in meat. Leakage from the gastrointestinal tract or contact with the animal skin could cause widespread contamination. In warm-blooded animals, the best indication of faecal contamination is Escherichia coli. This microorganism is widely present in the gastrointestinal tract and survives under refrigerated conditions but temperatures below 7°C prevent its growth. The USDA has chosen E. coli as indicator of faecal contamination and the enumeration of E. coli has to be done mandatory for all industries commercialising meat in United States of America. In its Decision of 8 June 2001 (2001/471/EC), the European Commission lays down the Enterobacteriaceae and total viable counts as regular checks on general hygiene in establishments producing and marketing fresh meat. However, after establishing appropriate criteria, E. coli counts may be used instead of Enterobacteriaceae counts. The Belgian meat surveillance between 1998 and 2001 has allowed the evaluation of the sampling method and has proposed criteria for E. coli, Enterobacteriaceae and total plate counts.