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Chlorate Supplementation in Feed and/or Water to Reduce Gut Concentrations of Salmonella and E. coli 0157:H7 in Beef Cattle

Investigators
Carr, Mandy A; Anderson, Robin C
Institutions
USDA - Agricultural Research Service
Angelo State University
Start date
2002
End date
2002
Objective

The main objectives of this study are to: (1) measure the extent to which chlorate supplementation in feed and/or water reduces concentrations of E. coli 0157:H7 and Salmonella in the stomachs and intestines of beef cattle; (2) determine the optimum concentrations and feeding regimes for chlorate supplementation; and (3) determine the effects of this supplementation on carcass quality.

More information

Highly publicized outbreaks of food-borne illness since 1993, primarily caused by bacteria such as E. coli O157:H7, Salmonella and Listeria monocytogenes, elicited intense consumer concern about meat safety. In response, regulatory authorities, researchers and the beef industry initiated efforts to implement food safety management systems that would improve microbiological quality. The USDA Food Safety and Inspection Service (FSIS) began initiating new regulatory requirements during the mid-1990s. Packers were required to knife-trim carcasses to remove all visible contaminants, comply with written sanitation standard operating procedures (SSOP), implement Hazard Analysis Critical Control Point (HACCP) systems, and meet microbiological performance criteria and standards for E. coli and Salmonella as a means to verify HACCP effectiveness and pathogen reduction.

Researchers and beef packers/processors have addressed consumer food safety concerns by developing a variety of methods that are now implemented, or are being further developed, to reduce numbers of bacteria on beef and beef products and improve microbiological safety. These microbiological decontamination technologies include: (1) Animal cleaning; (2) Chemical dehairing at slaughter; (3) Spot-cleaning of carcasses by knife-trimming or steam/hot water vacuuming; and (4) Spraying/washing/rinsing of carcasses before evisceration and/or before chilling, with water, chemical solutions and/or steam or hot water.

Funding Source
Nat'l. Cattlemen's Beef Assoc.
Project source
View this project
Categories
Escherichia coli
Bacterial Pathogens
Natural Toxins