ORCID Profile
0000-0002-3111-4217
Current Organisation
Meat and Livestock Australia
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Publisher: Oxford University Press (OUP)
Date: 2007
DOI: 10.1111/J.1365-2672.2006.03060.X
Abstract: To describe the relationship between the concentration of different indicator bacteria in red meat. Enumeration data for aerobic plate count (APC), Enterobacteriaceae, coliforms and Escherichia coli biotype I were analysed from an Australia-wide survey of beef carcasses, sheep carcasses, frozen beef and frozen sheep meat. In all commodities, there was only low-to-moderate rank correlation (0.16-0.47) between concentration of APC and concentration of each Gram-negative indicator. Rank correlations between counts of Gram-negative indicators were much higher (0.47-0.92) especially when nondetections were excluded from analysis (0.78-0.94). Receiver-operator characteristics analysis showed that detection of coliforms can predict the presence of E. coli biotype I with almost 100% sensitivity but fails to predict absence in 2.7-8.5% of s les not containing E. coli biotype I. Enumeration of coliforms is a useful adjunct to enumeration of E. coli biotype I or Enterobacteriaceae in red meat. The density of coliforms or Enterobacteriaceae can be used to predict the presence or absence of E. coli biotype I, although when the latter is at low prevalence errors in positive test prediction can be large. A quantitative basis is provided for comparing the concentration of different indicator bacteria measured in the production, regulation and trade of red meat.
Publisher: Wiley
Date: 04-04-2014
Publisher: Elsevier BV
Date: 10-2005
DOI: 10.1016/J.IJFOODMICRO.2005.01.015
Abstract: Slaughter establishments in Australia that export meat to the USA are required by the controlling authority, the Australian Quarantine and Inspection Service (AQIS), to test carcases under the Escherichia coli and Salmonella monitoring (ESAM) program and to use statistical process control techniques to ensure meat is produced hygienically. However, analysing the ESAM database for E. coli using standard statistical techniques proved difficult because of inter-plant variability and because the vast majority of results were below the limits of detection. As well, it is likely that, in slaughter and dressing, higher than normal microbiological counts can often be random events, for which there is neither logical explanation nor obvious management reaction. One approach to statistical process control is to set performance criteria so that a high proportion of establishments are likely to pass, while prompting in idual plants to improve the process if they cannot meet the criteria. A spreadsheet-based tool was developed in Visual Basic in order to interrogate the ESAM database and to identify those plants with microbiological performance significantly different from the norm. The present paper describes how performance criteria for cattle, sheep, pigs and goats and for sub-categories within a species (e.g. sheep/lambs, cows/bulls) were established.
Publisher: Elsevier BV
Date: 02-2008
DOI: 10.4315/0362-028X-71.2.373
Abstract: Australian regulations for microbiological testing of carcasses specify a number of incubation temperatures and media for meat processed at both domestic and export establishments. Accordingly, the effect of incubation temperature and media on aerobic plate counts of s les from beef and sheep carcasses was investigated. For both species, aerobic plate counts on Petrifilm incubated at 35 degrees C were significantly lower than those counts on Petrifilm and pour plates incubated at 25 and 30 degrees C, reflecting the inability of many psychrotrophs to grow at 35 degrees C. When s les were taken from carcasses that had been stored in abattoir chillers for periods between 16 h and 5 days, difference between counts at 35 degrees C versus those incubated at 25 and 30 degrees C became greater as the period of refrigerated storage increased. For export beef carcasses, the effect of this difference is minimal, since the vast majority of counts incubated at 35 degrees C are done on carcasses that have been chilled for less than 24 h and will not have a large proportion of psychrotrophs.
Publisher: Elsevier BV
Date: 07-2015
Publisher: Wiley
Date: 25-08-2012
DOI: 10.1111/J.1863-2378.2011.01431.X
Abstract: An algorithm was developed as a tool to rapidly assess the potential for a new or emerging disease of livestock to adversely affect humans via consumption or handling of meat product, so that the risks and uncertainties can be understood and appropriate risk management and communication implemented. An algorithm describing the sequence of events from occurrence of the disease in livestock, release of the causative agent from an infected animal, contamination of fresh meat and then possible adverse effects in humans following meat handling and consumption was created. A list of questions complements the algorithm to help the assessors address the issues of concern at each step of the decision pathway. The algorithm was refined and validated through consultation with a panel of experts and a review group of animal health and food safety policy advisors via five case studies of potential emerging diseases of cattle. Tasks for model validation included describing the path taken in the algorithm and stating an outcome. Twenty-nine per cent of the 62 experts commented on the model, and one-third of those responding also completed the tasks required for model validation. The feedback from the panel of experts and the review group was used to further develop the tool and remove redundancies and ambiguities. There was agreement in the pathways and assessments for diseases in which the causative agent was well understood (for ex le, bovine pneumonia due to Mycoplasma bovis). The stated pathways and assessments of other diseases (for ex le, bovine Johne's disease) were not as consistent. The framework helps to promote objectivity by requiring questions to be answered sequentially and providing the opportunity to record consensus or differences of opinion. Areas for discussion and future investigation are highlighted by the points of ersion on the pathway taken by different assessors.
Publisher: Elsevier
Date: 2014
Publisher: Elsevier BV
Date: 09-2021
Publisher: MDPI AG
Date: 27-09-2022
Abstract: A national baseline study of offal hygiene was undertaken at 17 Australian export establishments. A total of 1756 s les of different offal types were analysed for aerobic plate count (APC), generic Escherichia coli, and coliform bacteria. Average APC values varied from 1.51 to 5.26 Log10 CFU/g, depending on species and offal type. The average APC on beef, sheep, lamb, and goat offal was 3.25, 3.38, 3.70, and 2.97 Log10 CFU/g, respectively. There is a small but significant difference in APC on offal s led frozen (3.26 Log10 CFU/g) and offal s led fresh (3.73 Log10 CFU/g). Escherichia coli prevalence on beef, sheep, lamb, and goat offal was 15.4%, 28.1%, 17.5%, and 39.3%, respectively. The number of E. coli on positive offal s les ranged from 1.42 to 1.82 Log10 CFU/g. While the quality of some offal approach that of muscle meat, the hygienic quality of red meat offal can be understood by considering the anatomical site from which it is harvested, the usual bacterial levels found at that site, the difficulty in hygienically removing the offal from the carcase, the process prior to packing, and the chilling method used.
Publisher: Elsevier BV
Date: 07-2006
Publisher: Elsevier BV
Date: 03-2009
DOI: 10.4315/0362-028X-72.3.669
Abstract: Testing of beef destined for use in ground beef products for the presence of Escherichia coli O157:H7 has become an important cornerstone of control and verification activities within many meat supply chains. Validation of the ability of methods to detect low levels of E. coli O157:H7 is critical to confidence in test systems. Many rapid methods have been validated against standard cultural methods for 25-g s les. In this study, a number of previously validated enrichment broths and commercially available test kits were validated for the detection of low numbers of E. coli O157:H7 in 375-g s les of raw ground beef component matrices using 1 liter of enrichment broth (large-s le:low-volume enrichment protocol). Standard AOAC International methods for 25-g s les in 225 ml of enrichment broth, using the same media, incubation conditions, and test kits, were used as reference methods. No significant differences were detected in the ability of any of the tests to detect low levels of E. coli O157:H7 in s les of raw ground beef components when enriched according to standard or large-s le:low-volume enrichment protocols. The use of large-s le:low-volume enrichment protocols provides cost savings for media and logistical benefits when handling and incubating large numbers of s les.
Publisher: Elsevier BV
Date: 09-2006
Publisher: Elsevier BV
Date: 05-2006
DOI: 10.4315/0362-028X-69.5.1113
Abstract: The third national baseline microbiological survey of Australian beef carcasses and frozen boneless beef was conducted in 2004. Carcasses (n=1155) s led at 27 slaughter establishments had a mean aerobic plate count (at 25 degrees C) of 1.3 log CFU/cm2. Escherichia coli was isolated from 8.0% of the cacasses, with a mean count of -0.8 log CFU/cm2 for positive s les. On s les from 24 boning (fabrication) plants (n=1082), the mean aerobic plate count for frozen boneless beef was 1.3 log CFU/g, and the mean count for the 1.8% of s les with detectable E. coli was 1.5 log CFU/g. E. coli O157: H7 was isolated from 1 of 1,143 carcasses and from 0 of 1082 boneless s les. Salmonella was isolated from 0 of 1155 carcasses and from 1 of 1082 s les of boneless product. No C ylobacter spp. were isolated from carcasses or boneless beef. Coagulase-positive staphylococci were isolated from 28.7% of beef carcasses and 20.3% of boneless beef s les, and positive s les had a mean count of 0.3 log CFU/cm2 and 0.8 log CFU/g, respectively.
Publisher: Elsevier BV
Date: 10-2012
Publisher: Elsevier BV
Date: 2007
DOI: 10.1016/J.IJFOODMICRO.2006.06.034
Abstract: Traditionally on slaughter floors operator knives are cleaned by rinsing in hand wash water at 20-40 degrees C followed by brief immersion in baths termed "sterilisers" which contain water no cooler than 82 degrees C. Under Australian legislation, both domestic and export, it is possible for a meat processing establishment to apply to the Controlling Authority for permission to implement an alternative procedure providing that it is at least the equivalent of that legislated. No firm evidence appears to exist for the 82 degrees C requirement and the possibility of replacing this element of the knife cleaning procedure with an alternative procedure using 60 degrees C water and a longer immersion time was investigated at an abattoir slaughtering cattle and sheep. Knives were tested at a range of work stations located along beef and mutton slaughter floors for Aerobic Plate Counts (APCs) and E. coli. For knives used on the beef chain the mean log APC/cm(2) was 2.18 by the current knife cleaning process and 1.78 by the alternate procedure (P<0.001). Using the current system E. coli was isolated from cleaned knives on 20/230 (8.7%) occasions compared with 21/230 (9.1%) occasions using the alternative system. The mean log E. coli of positive knives was 0.43/cm(2) and 0.61/cm(2) from the current and alternative systems, respectively. On the mutton chain the mean log APC/cm(2) was 1.95 using the current knife cleaning process and 1.69 by the alternative procedure (P=0.014). Using the current system E. coli was isolated from cleaned knives on 24/130 (18.5%) occasions compared with 29/130 (22.3%) occasions using the alternative system. The mean log E. coli of positive knives was 0.90/cm(2) and 0.76/cm(2) from the current and alternative systems, respectively. It is concluded that using two knives alternatively, rinsing them in hand wash water, then immersing them between uses in 60 degrees C water provides a microbiological outcome equivalent to rinsing them and momentary dipping in 82 degrees C water.
Publisher: Springer Science and Business Media LLC
Date: 31-10-2020
Publisher: Elsevier BV
Date: 2024
Publisher: Elsevier BV
Date: 25-11-2005
DOI: 10.1016/J.IJFOODMICRO.2005.03.016
Abstract: A risk profile of microbial hazards across the supply continuum for the beef, sheep and goat meat industries was developed using both a qualitative tool and a semi-quantitative, spreadsheet tool, Risk Ranger. The latter is useful for highlighting factors contributing to food safety risk and for ranking the risk of various product athogen combinations. In the present profile the qualitative tool was used as a preliminary screen for a wide range of hazard-product pairings while Risk Ranger was used to rank in order of population health risk pairings for which quantitative data were available and for assessing the effect of hypothetical scenarios. 'High' risk hazard-product pairings identified were meals contaminated with Clostridium perfringens provided by caterers which have not implemented HACCP kebabs cross-contaminated by Salmonella present in drip trays or served undercooked meals served in the home cross-contaminated with Salmonella. 'Medium' risk hazard-product pairings identified were ready-to-eat meats contaminated with Listeria monocytogenes and which have extended shelf life Uncooked Comminuted Fermented Meat (UCFM)/Salami contaminated with Enterohaemorrhagic E. coli (EHEC) and Salmonella undercooked hamburgers contaminated with EHEC kebabs contaminated by Salmonella under normal production or following final "flash" heating. Identified 'low' risk hazard-product pairings included cooked, ready-to-eat sausages contaminated with Salmonella UCFM/Salami contaminated with L. monocytogenes well-cooked hamburgers contaminated with EHEC. The risk profile provides information of value to Australia's risk managers in the regulatory, processing and R&D sectors of the meat and meat processing industry for the purposes of identifying food safety risks in the industry and for prioritising risk management actions.
Publisher: Elsevier BV
Date: 06-2013
Publisher: Wiley
Date: 07-2014
DOI: 10.1111/RISA.12248
Abstract: We analyze the risk of contracting illness due to the consumption in the United States of hamburgers contaminated with enterohemorrhagic Escherichia coli (EHEC) of serogroup O157 produced from manufacturing beef imported from Australia. We have used a novel approach for estimating risk by using the prevalence and concentration estimates of E. coli O157 in lots of beef that were withdrawn from the export chain following detection of the pathogen. For the purpose of the present assessment an assumption was that no product is removed from the supply chain following testing. This, together with a number of additional conservative assumptions, leads to an overestimation of E. coli O157-associated illness attributable to the consumption of ground beef patties manufactured only from Australian beef. We predict 49.6 illnesses (95%: 0.0-148.6) from the 2.46 billion hamburgers made from 155,000 t of Australian manufacturing beef exported to the United States in 2012. All these illness were due to undercooking in the home and less than one illness is predicted from consumption of hamburgers cooked to a temperature of 68 °C in quick-service restaurants.
Publisher: Elsevier BV
Date: 11-2016
Publisher: Elsevier BV
Date: 12-2023
Publisher: Elsevier BV
Date: 11-2016
Publisher: Elsevier BV
Date: 10-2018
DOI: 10.1016/J.MEATSCI.2018.04.018
Abstract: Meat has featured prominently as a source of foodborne disease and a public health concern. For about the past 20 years the risk management paradigm has dominated international thinking about food safety. Control through the supply chain is supported by risk management concepts, as the public health risk at the point of consumption becomes the accepted outcome based measure. Foodborne pathogens can be detected at several points in the supply chain and determining the source of where these pathogens arise and how they behave throughout meat production and processing are important parts of risk based approaches. Recent improvements in molecular and genetic based technologies and data analysis for investigating source attribution and pathogen behaviour have enabled greater insights into how foodborne outbreaks occur and where controls can be implemented. These new approaches will improve our understanding of the role of meat in foodborne disease and are expected to have a significant impact on our understanding in the coming years.
Publisher: Elsevier BV
Date: 11-2012
DOI: 10.1016/J.MEATSCI.2012.04.015
Abstract: Performance standards have been developed to express, for regulatory purposes, an acceptable level of food safety afforded by either a product or a process. These performance standards have reflected the development of scientific thought on food safety management through setting of microbiological criteria, implementing hazard analysis critical control point (HACCP) systems, process control and risk-based management. In meat safety management, some performance standards reflect current risk-based thinking which sets objectives and/or criteria and allows freedom on how those objectives/criteria can be met. However, many performance standards do not reflect current thinking and some perpetuate the idea that meat can be consumed with zero risk.
Publisher: Elsevier BV
Date: 06-2020
DOI: 10.4315/JFP-19-591
Publisher: Elsevier BV
Date: 10-1994
Publisher: Elsevier
Date: 2014
Publisher: Elsevier BV
Date: 05-2020
Publisher: Elsevier BV
Date: 04-2016
Publisher: Elsevier BV
Date: 08-2012
Publisher: Wiley
Date: 17-06-2019
DOI: 10.1111/AVJ.12837
Publisher: Elsevier BV
Date: 10-2006
DOI: 10.1016/J.MEATSCI.2006.03.017
Abstract: The third national baseline microbiological survey of Australian sheep carcases and frozen boneless sheep meat was conducted in 2004. Carcases (n=1117) s led at 20 slaughter establishments were found to have a mean log total viable count (TVC, 25°C) of 2.28 cfu/cm(2) and Escherichia coli was isolated from 43.0% carcases with a mean log 0.03cfu/cm(2) on positive s les. In s les from 10 boning (fabrication) plants (n=560) the mean log TVC for frozen boneless sheep meat was 1.85cfu/g and the mean log count for the 8.2% of s les with detectable E. coli was 1.39cfu/g. E. coli O157:H7 was isolated from 6/1117 carcases and from 1/560 boneless s les. Salmonella was isolated from 0/1117 carcases and from 3/560 s les of boneless product. C ylobacter sp. were isolated from 4/1117 carcases and from 1/560 boneless s les. Coagulase positive staphylococci were isolated from 23.4% to 32.7% of carcases and boneless sheep meat s les, respectively, with positive s les having a mean log count of 0.93cfu/cm(2) and 1.14cfu/g, respectively. The low level of bacteria described here is consistent with a very low risk to human health due to bacterial hazards in Australian sheep meat.
Publisher: Elsevier BV
Date: 04-2011
Publisher: Elsevier BV
Date: 06-2008
DOI: 10.4315/0362-028X-71.6.1232
Abstract: A national survey of the microbiology of meat (ground beef and diced lamb) at the retail level in Australia was undertaken. For ground beef s les (n = 360), the mean aerobic plate count (APC) was 5.79 log CFU/g, and Escherichia coli was detected in 17.8% of s les the mean population for these positive s les was 1.49 log CFU/g. Enterobacteriaceae were detected in 96.9% of s les (mean for positive s les, 3.01 log CFU/g), and coagulase-positive staphylococci were detected in 28.1% of s les (mean for positive s les, 2.18 log CFU/g). For diced lamb s les (n = 360), the mean APC was 5.71 log CFU/g, and E. coli was detected in 16.7% of s les (mean for positive s les, 1.67 log CFU/g). Enterobacteriaceae were detected in 91.1% of s les (mean for positive s les, 2.85 log CFU/g), and coagulase-positive staphylococci were detected in 22.5% of s les (mean for positive s les, 2.34 log CFU/g). Salmonella was recovered from 4 (1.1%) of the 360 ground beef s les (isolates were Salmonella Typhimurium phage types), and E. coli O157 was recovered from 1 (0.3%) of 357 s les C ylobacter and Clostridium perfringens were not recovered from any of the 91 and 94 s les tested, respectively. Salmonella was recovered from 2 (0.6%) of the 360 diced lamb s les (serovars were Salmonella Infantis and Salmonella Typhimurium), C ylobacter was recovered from 1 (1.1%) of 95 s les, and C. perfringens was recovered from 1 (1.1%) of 92 s les.
Publisher: CSIRO Publishing
Date: 2013
DOI: 10.1071/MA13027
Publisher: Elsevier BV
Date: 12-2017
No related grants have been discovered for Ian Jenson.