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Cattle Inspection (1990) / Chapter Skim
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5 Microbiologic and Toxicologic Assessment
Pages 42-47

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From page 42...
... Continuous assessment of such hazards based on scientifically valid sampling and the use of more effective methods must be a part of any meat inspection system. Moreover, research must be conducted on slaughtered cattle to provide statistically valid data to test hypotheses relating to microbiologic and toxicologic hazards in order to enhance and preserve public health and restore public confidence in the current inspection system.
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From page 43...
... Sarcocystis spp. Taenia saginata Taenia solium Toxoplasma gondii Trichinella spiralis Yersinia enterocolitica Yersinia pseudotuberculosis Pathogenic microorganisms transmissible to humans by ingestion of cooked or otherwise heat-processed meat or poultry that became contaminated after the heat processing or that was improperly stored after initial heat processing: Any of the above Bacillus cereus Clostritlium botulinum Clostridium perfringens Shigella spp.
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From page 44...
... Modifications in inspection procedures could result in reduced microbial contamination of carcasses only if they lead to improved handling of carcasses or plant sanitation. Thus, evaluation of inspection systems should consider possible effects on total microbial counts, and on detection and counts of such pathogens as Salmonella, Campylobacter, and enterohemorrhagic Eschenchia cold It is unlikely that improved inspection procedures could lead to reduced levels of toxicologic or chemical hazards.
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From page 45...
... , could provide data for sample size determinations. After methods have been established, a continuing program of data collection should be developed and hypotheses retested to provide ongoing assessment of quality control programs and inspection processes.
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From page 46...
... Modernization of inspection requires sophisticated computer systems, computer modeling, rapid diagnostics, and the ability to integrate this technology into on-line inspection strategies. In summary, ongoing assessment of microbiologic and toxicologic hazards through well-designed and scientifically valid studies is essential to meat inspection.
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From page 47...
... involved in maintaining the safety of the food supply. It must also have adequate funds to draw on expertise from outside the government (i.e., universities and private industry)
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Key Terms

  • red meat
  • pathogenic microorganisms
  • inspection strategies
  • bacterial contamination
  • microorganisms transmissible

  • inspection procedures
  • francisella tularensis
  • fnb committees
  • scientifically valid
  • microbial contamination

  • effective methods
  • test hypotheses
  • fsis data
  • scientifically based
  • previous fnb

  • meat inspection
  • protect public
  • statistically valid
  • campylobacter jejuni
  • ongoing assessment

  • based inspection
  • toxoplasma gondii
  • hypotheses relating
  • inspection service
  • risk levels

  • inspection processes
  • chemical hazards
  • eschenchia colt
  • reduced microbial
  • hazards appear


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