Detection and determinants of Escherichia coil O157:H7 in Alberta feedlot pens immediately prior to slaughter. |
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| Authors: | David G Renter David R Smith Robin King Robert Stilborn Janice Berg John Berezowski Margaret McFall |
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| Institution: | Department of Diagnostic Medicine/Pathobiology, College of Veterinary Medicine, Kansas State University, Manhattan, Kansas 66506, USA. drenter@vet.ksu.edu |
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| Abstract: | Food safety risks due to Escherichia coli O157:H7 may be affected by variability in prevalence in or on live cattle at slaughter. Our objectives were to assess the prevalence and risk factors associated with E. coli O157:H7 in feedlot pens immediately prior to slaughter, and assess relationships among methods of monitoring the E. coli O157:H7 status of pre-harvest pens. We studied 84 pens containing a total of nearly 27,000 head of cattle in commercial feedlots in Alberta during 2003 and 2004. Sampling devices (ROPES) prepared from manila ropes were used to detect high prevalence pens. Forty of 84 pens (48%) were classified ROPES-positive. Within pens, fecal prevalence ranged between 0% to 80% (median = 20%) and the hide prevalence ranged between 0% and 30% (median = 0%). Pens that were ROPES-positive had a higher median prevalence for feces (40%) and for hides (3.8%) than those that were ROPES-negative (13.3% and 0%, respectively). The prevalence of E. coli O157:H7 in pens immediately prior to slaughter was found to be quite high or very low even within feedlots and seasons. Factors such as sampling month, temperature, precipitation, pen floor conditions, and water tank cleanliness were associated with E. coli O157:H7 outcome measures, although associated factors were not completely consistent among years and outcome measures. Fecal and hide prevalence are considered primary pre-harvest indicators of potential carcass contamination, but other methods such as ROPES that are associated with these outcomes may provide logistic advantages to efficiently classify pens of cattle as high or low risk to food safety. |
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