A survey of castration methods and associated livestock management practices performed by bovine veterinarians in the United States

<p>Abstract</p> <p>Background</p> <p>Castration of male calves destined for beef production is a common management practice performed in the United States amounting to approximately 15 million procedures per year. Societal concern about the moral and ethical treatment of animals is increasing. Therefore, production agriculture is faced with the challenge of formulating animal welfare policies relating to routine management practices such as castration. To enable the livestock industry to effectively respond to these challenges there is a need for more data on management practices that are commonly used in cattle production systems. The objective of this survey was to describe castration methods, adverse events and husbandry procedures performed by U.S. veterinarians at the time of castration. Invitations to participate in the survey were sent to email addresses of 1,669 members of the American Association of Bovine Practitioners and 303 members of the Academy of Veterinary Consultants.</p> <p>Results</p> <p>After partially completed surveys and missing data were omitted, 189 responses were included in the analysis. Surgical castration with a scalpel followed by testicular removal by twisting (calves <90 kg) or an emasculator (calves >90 kg) was the most common method of castration used. The potential risk of injury to the operator, size of the calf, handling facilities and experience with the technique were the most important considerations used to determine the method of castration used. Swelling, stiffness and increased lying time were the most prevalent adverse events observed following castration. One in five practitioners report using an analgesic or local anesthetic at the time of castration. Approximately 90% of respondents indicated that they vaccinate and dehorn calves at the time of castration. Over half the respondents use disinfectants, prophylactic antimicrobials and tetanus toxoid to reduce complications following castration.</p> <p>Conclusions</p> <p>The results of this survey describe current methods of castration and associated management practices employed by bovine veterinarians in the U.S. Such data are needed to guide future animal well-being research, the outcomes of which can be used to develop industry-relevant welfare guidelines.</p

Validation of a traditional Italian-style salami manufacturing process for control of salmonella and Listeria monocytogenes

Italian-style salami batter (formulated with pork shoulder) was inoculated with ca. 7.0 log CFU/g of either Salmonella or Listeria monocytogenes. Salami links (55-mm cellulose casings) were fermented at 308C for 24, 40, or 72 h and then dried to target moisture/protein ratios (MPRs) of 1.9:1 or 1.4:1. Links were sampled after fermentation (24, 40, and 72 h) and after combined fermentation-drying treatments (MPRs of 1.9:1 and 1.4:1 for all fermentation periods), and microbiological and proximate analyses were performed at each sampling. Pathogen populations were enumerated by direct plating on selective agar and by an injured-cell recovery method. When enumerated by the injured-cell recovery method, Salmonella populations were reduced by 1.2 to 2.1 log CFU/g after fermentation alone (24 to 72 h) and by 2.4 to 3.4 log CFU/g when fermentation was followed by drying. Drying to an MPR of 1.4:1 was no more effective than drying to an MPR of 1.9:1 (P . 0.05). When enumerated directly on selective media, Salmonella populations were reduced from 1.6 to 2.4 log CFU/g and from 3.6 to 4.5 log CFU/g for fermentation alone and fermentation followed by drying, respectively. L. monocytogenes populations were reduced by ,1.0 log CFU/g following all fermentation and combined fermentation-drying treatments, regardless of the enumeration method. These results suggest that the Italian-style salami manufacturing process evaluated does not adequately reduce high pathogen loads. Processors may thus need to consider supplemental measures, such as raw material specifications and a final heating step, to enhance the lethality of the overall manufacturing process

Effects of cetylpyridinium chloride treatment of roast beef on Listeria monocytogenes populations and quality attributes

The effectiveness of cetylpyridinium chloride (CPC) for reducing microbial populations, in particular Listeria monocytogenes, on ready-to-eat roast beef was evaluated. Roast beef slices inoculated with L. monocytogenes were dipped in a solution of 1% CPC for 1 minute. Samples were then vacuum packaged and stored at refrigeration temperature. The effects of CPC treatment on microbial populations, as well as on color and texture of the roast beef samples, was evaluated over a 42-day period. Immediately after CPC treatment, L. monocytogenes populations were reduced by 99 to 99.99%, with the treatment being somewhat more effective on exterior than on sliced/cut surfaces. Throughout 42 days of refrigerated storage, populations of L. monocytogenes, total bacteria, and lactic acid bacteria remained lower on CPC-treated samples than on non-treated samples. Treatment with CPC did not significantly affect the color or texture of roast beef. Treatment with CPC, especially when applied to products before slicing, may serve as an effective antimicrobial intervention for ready-to-eat meat products

Evaluation of changes in microbial populations on beef carcasses resulting from steam pasteurization

The steam pasteurization process (SPS 400) developed by Frigoscandia Food Process Systems (Bellevue, WA) was effective in reducing bacterial populations in both laboratory and commercial settings. The objective of steam pasteurization and other meat decontamination measures is to extend product shelf life and improve safety by inhibiting or inactivating pathogens, while at the same time maintaining acceptable meat quality characteristics. The effects of steam pasteurization on beef carcass bacterial populations were evaluated at two large commercial beef processing facilities. A shelf-life study also was conducted to determine the microbial profiles of vacuum packaged beef loins from pasteurized and non-pasteurized carcasses. Steam pasteurization greatly reduced total beef carcass bacterial populations and was most effective in reducing gram negative organisms, including potential enteric pathogens of fecal origin. Thus, the relative percentage of gram positive microflora on beef carcass surfaces, especially Bacillus spp. and Staphylococcus spp., increased

Primary care physicians and pandemic influenza: An appraisal of the 1918 experience and an assessment of contemporary planning

This multidisciplinary research project examined the role of primary care physicians in past pandemic flu responses and current planning efforts. Project researchers gathered and synthesized historical research, state and federal planning documents, and interview-based data. The 1918 influenza pandemic presented one model from which to understand the role played by physicians during a large-scale disease outbreak, and the challenges they faced. Contemporary planning documents were assessed for their inclusion of primary care physicians. Literature reviews and interviews comprised the principal sources of information. Findings included the following: (1) primary care physicians do not have the time to engage fully in pandemic planning activities; (2) physicians are willing to serve during a pandemic; however, government support and the availability of resources will affect their level of involvement; (3) communities should develop plans for coordinating local physicians that will allow alternative care sites to be functionally staffed; and (4) full coordination of physicians is not possible under the U.S. healthcare system

Steam pasteurization to reduce bacterial populations on commercially slaughtered beef carcasses

A steam pasteurization system (SPS) has been shown in laboratory and commercial evaluations to effectively reduce bacterial populations on freshly slaughtered beef. Our study evaluate d the bactericidal uniformity of SPS. Samples were collected from the five anatomical locations, one per carcass, 40 samples per location , so that 200 carcasses were evaluated before and 200 after pasteurization. Each carcass was sampled by wiping a 300 c m2 area of the specified location with a moist, sterile sponge. For all locations, the total aerobic plate count (APC) after pasteurization was lower (P#.01). Before pasteurization, the midline was contaminate d most heavily (2.5 log10 cfu/cm2 ). After pasteurization, the neck and midline had the highest residual APCs (1.3 and 1.1 log 10 cfu/cm2, respectively). For all anatomical locations, the enteric bacteria (E. coli, total coliform, an d Enterobacteriaceae ) were lower (P#.01) after than before pasteurization. Only two of 200 pasteurized carcasses ha d E. coli populations greater than 1 cfu/cm2. During pasteurization, steam blankets the carcasses, theoretically providing uniform bacterial destruction. This study demonstrated the effectiveness of SPS for reducing total aerobic and enteric bacterial populations uniformly over five anatomical locations on commercially processed carcasses

Efficacy of Cetylpyridinium chloride against Listeria monocytogenes and its influence on color and texture of cooked roast beef

Sliced (cut) and exterior (intact) surfaces of restructured cooked roast beef were inoculated with Listeria monocytogenes, treated with cetylpyridinium chloride (CPC; immersion in 500 ml of 1% solution for 1 min), individually vacuum packaged, and stored for 42 days at 0 or 48C. Noninoculated samples were similarly treated, packaged, and stored to determine effects on quality (color and firmness) and on naturally occurring bacterial populations, including aerobic plate counts and lactic acid bacteria. Immediately after CPC treatment, regardless of inoculation level, L. monocytogenes populations were reduced (P = 0.05) by about 2 log CFU/cm2 on sliced surfaces and by about 4 log CFU/cm2 on exterior surfaces. Throughout 42 days of refrigerated storage (at both 0 and 48C), L. monocytogenes populations on CPC-treated samples remained lower (P = 0.05) than those of nontreated samples for both surface types. After 42 days of storage at both 0 and 48C, aerobic plate count and lactic acid bacteria populations of treated samples were 1 to 1.5 log CFU/cm2 lower (P = 0.05) than those of nontreated samples for both surface types. CPC treatment resulted in negligible effects (P > 0.05) on the color (L*, a*, and b* values) of exterior and sliced roast beef surfaces during storage. For both sliced and exterior surfaces, CPC-treated samples were generally less firm than nontreated samples. CPC treatment effectively reduced L. monocytogenes populations on roast beef surfaces and resulted in relatively minor impacts on color and texture attributes. CPC treatment, especially when applied to products prior to slicing, may serve as an effective antimicrobial intervention for ready-to-eat meat products

Effectiveness of a laboratory-scale vertical tower static chamber steam pasterurization unit against Escherichia coli 0157:H7, salmonella typhimurium, and listera innocua on prerigor beef tissue

A laboratory-scale vertical tower steam pasteurization unit was evaluated to determine the antimicrobial effectiveness of different exposure times (0, 3, 6, 12, and 15 s) and steam chamber temperatures (82.2, 87.8, 93.3, and 98.9°C) against pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua) inoculated onto prerigor beef tissue. Samples were collected and microbiologically analyzed immediately before and after steam treatment to quantify the effectiveness of each time-temperature combination. The 0-s exposure at all chamber temperatures (cold water spray only, no steam treatment) was the experimental control and provided 0.3 log CFU/cm2 reductions. Chamber temperatures of 82.2 and 87.8°C were ineffective (P > 0.05) at all exposure times. At 93.3°C, significant reductions (> 1.0 log CFU/cm2) were observed at exposure times of 6 s, with 15 s providing approximately 1 log cycle greater reductions than 12 s of exposure. The 98.9°C treatment was consistently the most effective, with exposure times of 9 s resulting in >3.5 log CFU/cm2 reductions for all pathogens

Antimicrobial activity of cetylpyridinium chloride against Listeria monocytogenes on frankfurters and subsequent effect on quality attributes

Frankfurters inoculated with Listeria monocytogenes were treated with 1% cetylpyridinium chloride (CPC) or with 1% CPC followed by a water rinse at various combinations of spray temperatures (25, 40, and 558C), spray pressures (20, 25, and 35 psi), and times of exposure (30, 40, and 60 s). No significant differences (P > 0.05) were observed in the reductions achieved by 1% CPC + water wash and those achieved with 1% CPC treatment alone. L. monocytogenes populations were reduced by ca. 1.7 log CFU/g immediately following treatment, with no differences (P > 0.05) observed for different spray temperatures, pressures, or exposure times. The effectiveness of 1% CPC spray treatment (at 258C, 20 psi, and 30 s of exposure) against L. monocytogenes on vacuum-packaged frankfurters stored at 0 and 48C for 42 days was then evaluated. Application of a 1% CPC surface spray to frankfurters immediately prior to packaging reduced L. monocytogenes concentrations by 1.4 to 1.7 log CFU/g and further restricted growth of the pathogen during 42 days of refrigerated storage, thereby meeting U.S. Department of Agriculture alternatives 1 and 2 criteria for Listeria control. CPC treatment reduced aerobic plate counts, lactic acid bacteria, yeasts and molds, total coliforms, and Escherichia coli populations on noninoculated frankfurters to below detectable limits. The 1% CPC treatment did not affect the color (L*, a*, and b* values) of frankfurters stored for 42 days at 0 or 48C (P > 0.05). The effect of 1% CPC treatment on the firmness of frankfurters was also negligible

Steam pasteurization of beef carcasses

This research evaluated the effectiveness of a newly patented steam-pasteurization process for reducing bacterial populations on the surfaces of freshly slaughtered beef carcasses. The process was developed jointly by Frigoscandia Food Processing Systems (Bellevue, WA) and Excel Corp. (Wichita, KS), a division of Cargill (Minneapolis, MN). In laboratory studies, portions of prerigor beef carcasses inoculated with very high levels of three pathogens, Salmonella, Escherichia coli O157:H7, and Listeria, were treated in a prototype steam-pasteurization chamber, which effectively eliminated at least 99.9% of all three pathogens and was most effective when used in combination with other standard commercial decontamination methods. The effectiveness of a full-scale, automated, steam-pasteurization system was evaluated in a commercial beef slaughter facility. The commercial system was very effective, reducing the naturally occurring overall bacterial population by over 90% and reducing the population of E. coli (nonpathogenic) and related organisms to undetectable levels. Steam pasteurization is very effective at reducing bacterial contamination on unchilled beef carcasses and should be viewed as one step in an overall process of reducing the risk of pathogenic bacteria in beef and beef products