Management of Staphylococcus aureus in the Australian red meat industry

Summary

Stage 1
This report provides a summary of our findings from a survey of meat processors that participated in the last baseline study and recorded a range of S. aureus levels. This report provides observations on the possible causes of "good" and "bad" S. aureus levels today in the red meat processing industry and identifies practical preventative measures that could be reviewed in more depth in an attempt to assist meat processors in minimising the prevalence and concentration of S. aureus levels on their meat products.
Stage 2
In early 2006 a project "Practical approaches to reducing S. aureus contamination in the Australian red meat industry" was begun. In Stage 1, processes were investigated at ten beef abattoirs and nine sheep abattoirs in five states. A major finding was that, in the period since sampling was undertaken for the third baseline study, a number of plants had implemented the use of gloves on the slaughter floor or/and in the boning room.
Accordingly, in Stage 2 of the project:chilled carcases were sampled for S. aureushands of operators freeing the pelt of lamb carcases (punching) were assessed for presence of S. aureusthe "punched" area of carcases was sampled immediately after the punching operationthe hindquarters of lambs were sampled immediately after final inspectionhands of operators were rinsed and the rinsate analysed for S. aureus
The results of the above investigations are presented in the Stage 2 report.