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Microbiological differences between cull cattle slaughtered at an abattoir and cull cattle slaughtered on farms
Author(s) -
Sarnago Coello M. J.,
Small A.,
Buncic S.
Publication year - 2007
Publication title -
veterinary record
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.261
H-Index - 99
eISSN - 2042-7670
pISSN - 0042-4900
DOI - 10.1136/vr.161.21.719
Subject(s) - salmonella enterica , campylobacter jejuni , campylobacter , salmonella , veterinary medicine , biology , campylobacter coli , beef cattle , dairy cattle , enterobacteriaceae , zoology , escherichia coli , bacteria , medicine , biochemistry , genetics , gene
Tissue samples from 27 casualty adult dairy cattle slaughtered on farms and 32 ‘normal’ cull dairy cattle were analysed microbiologically for total viable counts ( tvc ), Enterobacteriaceae, Escherichia coli o157 , Salmonella enterica and Campylobacter species. Overall the counts of Enterobacteriaceae and tvc were higher in the animals slaughtered on farms, particularly in the spleen. One ‘normal’ animal yielded E coli O157, and one yielded Campylobacter jejuni , and eight of the cattle slaughtered on farms yielded C jejuni and five yielded S enterica .
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