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Meat from dairy cows: possible microbiological hazards and risks

H F Troutt1, B I Osburn

  • 1Department of Veterinary Clinical Medicine, University of Illinois at Urbana-Champaign 61802, USA.

Revue Scientifique Et Technique (International Office of Epizootics)
|August 1, 1997
PubMed
Summary

Cull dairy cows are a significant food source in the USA, but pose microbiological hazards like Salmonella and E. coli. Further studies are needed to assess foodborne pathogen risks from these animals.

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Area of Science:

  • Food Safety
  • Microbiology
  • Veterinary Public Health

Background:

  • Cull dairy cows represent a substantial portion of the U.S. food supply, particularly ground beef.
  • Understanding the microbiological risks associated with meat from these animals is crucial for public health.

Purpose of the Study:

  • To overview the circumstances of dairy cattle culling in the USA.
  • To identify and discuss significant microbiological hazards in meat from cull dairy cows.

Main Methods:

  • Literature review and risk assessment of potential foodborne pathogens.
  • Identification of contamination sources and transmission routes.

Main Results:

  • Key pathogens discussed include Salmonella (S. Typhimurium DT104), E. coli O157:H7, C. jejuni, L. monocytogenes, C. perfringens, and S. aureus.

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  • Potential risks from B. cereus and Aeromonas spp. are also highlighted.

    • Conclusions:

    • Meat from cull dairy cows presents potential microbiological hazards for foodborne illness.
    • Extensive microbiological studies are required to determine pathogen prevalence and risk in cull dairy cattle.