Reduction of Shiga toxin-producing in a beef abattoir.

The aim of this work was to reinforce actions tending to reduce Shiga toxin-producing (STEC) in beef products from an Argentinean commercial abattoir implementing Hazard Analysis and Critical Control Point (HACCP) practices. An environmental map was built with 421 environmental samples from the slaughter, quartering, cool chamber and deboning sectors (February-May 2013). For determination, 125 carcass and 572 anatomical cut samples were used.

Evaluation of intervention measures at different stages of the production chain in Argentinian exporting abattoirs.

Antimicrobial treatments could help to decrease the transmission of microorganisms to beef carcasses and abattoir environments. The aim of this study was to evaluate the effectiveness of interventions in reducing Shiga toxin genes ( and ) presence in a commercial abattoir. Intervention measures included the application of electrolytically generated hypochlorous acid to steer pens (experiment 1), chlorinated water, electrolytically generated hypochlorous acid, and isoclor to steer pens (experiment 2), electrolytically generated hypochlorous acid to knocking pens (experiment 3), and aqueous ozone and electrolytically generated hypochlorous acid onto beef carcasses (experiment 4).