MEAT FROM DAIRY-COWS - POSSIBLE MICROBIOLOGICAL HAZARDS AND RISKS

The authors provide an overview of the circumstances associated with c ulling of dairy cattle in the United States of America (USA) and focus on the possible significant microbiological hazards associated with m eat from cull dairy cows. Cull dairy cows are an important source of f ood in the USA, accounting for at least approximately 17% of ground be ef. The potential microbiological hazards for foodborne illness from c ull dairy cows discussed here include Salmonella (with special attenti on to S. Typhimurium DT104), Escherichia coli O157:H7, Campylobacter j ejuni, Listeria monocytogenes, Clostridium perfringens and Staphylococ cus aureus. Possible sources and means of contamination are pointed ou t, as are the potential foodborne risks from Bacillus cereus and Aerom onas spp. In conclusion, widespread microbiological studies are needed to determine the prevalence and risk of foodborne pathogens in cull d airy cattle.