Meat from dairy cows: possible microbiological hazards and risks.

H. F. Troutt; Bennie Osburn

doi:10.20506/rst.16.2.1022

Meat from dairy cows: possible microbiological hazards and risks.

H. F. Troutt, Bennie Osburn

Research output: Contribution to journal › Review article › peer-review

41 Scopus citations

Abstract

The authors provide an overview of the circumstances associated with culling of dairy cattle in the United States of America (USA) and focus on the possible significant microbiological hazards associated with meat from cull dairy cows. Cull dairy cows are an important source of food in the USA, accounting for at least approximately 17% of ground beef. The potential microbiological hazards for foodborne illness from cull dairy cows discussed here include Salmonella (with special attention to S. Typhimurium DT104), Escherichia coli O157:H7, Campylobacter jejuni, Listeria monocytogenes, Clostridium perfringens and Staphylococcus aureus. Possible sources and means of contamination are pointed out, as are the potential foodborne risks from Bacillus cereus and Aeromonas spp. In conclusion, widespread microbiological studies are needed to determine the prevalence and risk of foodborne pathogens in cull dairy cattle.

Original language	English (US)
Pages (from-to)	405-414
Number of pages	10
Journal	Revue scientifique et technique (International Office of Epizootics)
Volume	16
Issue number	2
DOIs	https://doi.org/10.20506/rst.16.2.1022
State	Published - Jan 1 1997
Externally published	Yes

ASJC Scopus subject areas

Animal Science and Zoology

Access to Document

10.20506/rst.16.2.1022

Fingerprint Dive into the research topics of 'Meat from dairy cows: possible microbiological hazards and risks.'. Together they form a unique fingerprint.

Cite this

@article{1d4b15e807b74cf686e5160b442e730e,

title = "Meat from dairy cows: possible microbiological hazards and risks.",

abstract = "The authors provide an overview of the circumstances associated with culling of dairy cattle in the United States of America (USA) and focus on the possible significant microbiological hazards associated with meat from cull dairy cows. Cull dairy cows are an important source of food in the USA, accounting for at least approximately 17% of ground beef. The potential microbiological hazards for foodborne illness from cull dairy cows discussed here include Salmonella (with special attention to S. Typhimurium DT104), Escherichia coli O157:H7, Campylobacter jejuni, Listeria monocytogenes, Clostridium perfringens and Staphylococcus aureus. Possible sources and means of contamination are pointed out, as are the potential foodborne risks from Bacillus cereus and Aeromonas spp. In conclusion, widespread microbiological studies are needed to determine the prevalence and risk of foodborne pathogens in cull dairy cattle.",

author = "Troutt, {H. F.} and Bennie Osburn",

year = "1997",

month = jan,

day = "1",

doi = "10.20506/rst.16.2.1022",

language = "English (US)",

volume = "16",

pages = "405--414",

journal = "OIE Revue Scientifique et Technique",

issn = "0253-1933",

publisher = "Office International des Epizooties",

number = "2",

}

TY - JOUR

T1 - Meat from dairy cows

T2 - possible microbiological hazards and risks.

AU - Troutt, H. F.

AU - Osburn, Bennie

PY - 1997/1/1

Y1 - 1997/1/1

N2 - The authors provide an overview of the circumstances associated with culling of dairy cattle in the United States of America (USA) and focus on the possible significant microbiological hazards associated with meat from cull dairy cows. Cull dairy cows are an important source of food in the USA, accounting for at least approximately 17% of ground beef. The potential microbiological hazards for foodborne illness from cull dairy cows discussed here include Salmonella (with special attention to S. Typhimurium DT104), Escherichia coli O157:H7, Campylobacter jejuni, Listeria monocytogenes, Clostridium perfringens and Staphylococcus aureus. Possible sources and means of contamination are pointed out, as are the potential foodborne risks from Bacillus cereus and Aeromonas spp. In conclusion, widespread microbiological studies are needed to determine the prevalence and risk of foodborne pathogens in cull dairy cattle.

AB - The authors provide an overview of the circumstances associated with culling of dairy cattle in the United States of America (USA) and focus on the possible significant microbiological hazards associated with meat from cull dairy cows. Cull dairy cows are an important source of food in the USA, accounting for at least approximately 17% of ground beef. The potential microbiological hazards for foodborne illness from cull dairy cows discussed here include Salmonella (with special attention to S. Typhimurium DT104), Escherichia coli O157:H7, Campylobacter jejuni, Listeria monocytogenes, Clostridium perfringens and Staphylococcus aureus. Possible sources and means of contamination are pointed out, as are the potential foodborne risks from Bacillus cereus and Aeromonas spp. In conclusion, widespread microbiological studies are needed to determine the prevalence and risk of foodborne pathogens in cull dairy cattle.

UR - http://www.scopus.com/inward/record.url?scp=0031196080&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0031196080&partnerID=8YFLogxK

U2 - 10.20506/rst.16.2.1022

DO - 10.20506/rst.16.2.1022

M3 - Review article

C2 - 9501354

AN - SCOPUS:0031196080

VL - 16

SP - 405

EP - 414

JO - OIE Revue Scientifique et Technique

JF - OIE Revue Scientifique et Technique

SN - 0253-1933

IS - 2

ER -

Meat from dairy cows: possible microbiological hazards and risks.

Abstract

ASJC Scopus subject areas

Access to Document

Other files and links

Cite this