Bilingual, digital, audio-visual training modules improve technical knowledge of feedlot and dairy workers

Two studies were conducted to determine the effectiveness of digital multimedia modules as training tools for animal care workers. Employees at a commercial feedlot (n = 17) and a commercial dairy (n = 10) were asked to independently complete a 10-question quiz prior to and following viewing of training modules. Module topics in the feedlot were proper handling of non-ambulatory animals and humane methods of euthanasia; modules were administered to the workers, as a group, in either English (n = 7) or Spanish (N = 10), depending on previously indicated worker preference. Modules addressing dairy cattle health practices and dairy cattle handling were presented to the dairy care workers who had a preference for learning in either English (n = 7) or Spanish (n = 3). For feedlot workers, post-test scores were improved by 28% after viewing the modules compared to pre-test scores (74% vs. 58%; P 0.30) between language, topic, and between-test variation, indicating that the modules were equally effective at information delivery to both audiences in both languages. For the dairy workers, test scores improved by 27% from pre-viewing to post-viewing (73% vs. 92%; P < 0.01); there was an interaction between the effect of module and language preference (P < 0.01) indicating that although scores increased for both of the topic areas for the English-speaking workers, only the score for the animal health topic increased for the Spanish-speaking workers. Regardless of nationality, level of formal education, topic, or preferred language, digital media are effective at improving knowledge transfer to animal care professionals

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

Antibacterial effectiveness of a second generation steam pasteurization™ system for beef carcass decontamination

The original commercial Steam Pasteurization ™ System (SPS 400) involved a sealable moving car by which carcass sides were carried through the steam chamber at standard line speeds. A second generation “static chamber” system (SPS 400-SC) eliminates the mechanical moving car and has been installed in a large beef slaughter facility. We collected data to verify SPS 400-SC’s effectiveness at chamber temperatures from 185 to 205EF in a batch process mode (only test carcasses passing through the unit at variable intervals to facilitate collection of research samples) and at 190EF with the system running continuously. Tissue samples were obtained from different carcass anatomical locations to evaluate the uniformity of thermal treatment. Batch-type steam treatment at 185 and 190EF did not consistently produce significant bacterial reductions on the five anatomical locations sampled. Batch processing at 195, 200, and 205EF provided increasingly greater total bacterial reductions, ranging from 1.0 to 2.0 log colony forming units (CFU)/cm2. Under continuous operation at 190EF, typical of commercial operation, total bacterial reductions at the carcass midline averaged 1.6 log CFU/cm2. The new SPS design is substantially simplified in terms of moving components and should offer highly efficient operation and less mechanical upkeep, extremely important in Hazard Analysis Critical Control Point (HACCP) programs, which require assurance of virtually 100% system operation. The new SPS 400-SC design will provide beef processors a very effective and reliable means of assuring that microbiologically clean carcasses enter the holding cooler, thus substantially reducing the risk of pathogenic contamination