The bacteriological quality of British beef 1. Carcasses sampled prior to chilling

During a survey of 11 beef abattoirs in England 2200 swab samples were taken from carcasses just before chilling. Geometric mean aerobic plate counts at 30°C on each of four carcass sites ranged from log(10) 2·45 to 4·29cfu cm(2) with the brisket and flank samples tending to be more highly contaminated than those from the fore-rib and groin. Presumptive coliforms were isolated from 24% of the samples and the proportion of positive samples among the abattoirs varied between 1·5% and 43%. Analysis of variance confirmed that the bacteriological status of beef carcasses may be influenced by a number of interacting factors, including abattoir, visit, and sampling site. However, the results showed that working methods alone were not critical factors in the production of beef of superior bacteriological quality.