Skip to main content
ARS Home » Research » Publications at this Location » Publication #175564


item ROSE, B
item Cray, Paula
item Robens, Jane

Submitted to: Risk Assessment Conference Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 10/5/2004
Publication Date: 12/5/2004
Citation: Anandaraman, N., Rose, B., Cray, P.J., Robens, J.F., Headrick, M. 2004. Antimicrobial-resistant salmonellae from food animals at slaughter. Risk Assessment Conference Proceedings. Abstract M14.1.

Interpretive Summary:

Technical Abstract: Factors such as bacterial load carried into a slaughter establishment by live animals, opportunities for bacterial contamination of meat during slaughter/processing, and in-plant intervention strategies can impact final levels of contamination on food products intended for consumption. Of heightened concern are final numbers of antimicrobial-resistant pathogens, particularly zoonotic pathogens such as Salmonella and Campylobacter. Minimizing transmission of harmful bacteria from feces or other sources to carcasses and/or product during slaughter and processing is expected to reduce the risk of transmitting pathogens from food products to the consumer. Monitoring the emergence and prevalence of resistant bacteria continually, over time, in different bacterial populations will provide data for risk assessments. The Food Safety and Inspection Service (FSIS) is the regulatory agency within the United States Department of Agriculture (USDA) that ensures the safety of federally-inspected meat and poultry products. With publication of the Pathogen Reduction (PR); Hazard Analysis and Critical Control Point (HACCP) Systems; Final Rule in 1996, facilities producing selected classes of food animal carcasses and raw ground products, including broiler, ground chicken, market hog, ground turkey, steer/heifer, cow/bull, and ground beef classes were required to meet prescribed performance standards for Salmonella, established from FSIS baseline Salmonella prevalence data. Data derived through Salmonella HACCP compliance testing, and further characterization of isolates through antimicrobial susceptibility testing conducted by the Agricultural Research Service (ARS) as part of the National Antimicrobial Resistance Monitoring System (NARMS), provides information needed for assessing the risk of antimicrobial-resistant bacteria being transferred from food animals during slaughter/processing to meat products intended for human food.