{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T17:48:41Z","timestamp":1791395321177,"version":"4.3.3"},"reference-count":48,"publisher":"SAGE Publications","issue":"9","license":[{"start":{"date-parts":[[2011,9,1]],"date-time":"2011-09-01T00:00:00Z","timestamp":1314835200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Foodborne Pathogens and Disease"],"published-print":{"date-parts":[[2011,9]]},"abstract":"<jats:p>\n                    Hazard analysis critical control point (HACCP) programs have been endorsed and implemented globally to enhance food safety. Our objective was to identify, assess, and summarize or synthesize the published research investigating the effect of HACCP programs on microbial prevalence and concentration on food animal carcasses in abattoirs through primary processing. The results of microbial testing pre- and post-HACCP implementation were reported in only 19 studies, mostly investigating beef (\n                    <jats:italic toggle=\"yes\">n<\/jats:italic>\n                    =13 studies) and pork (\n                    <jats:italic toggle=\"yes\">n<\/jats:italic>\n                    =8 studies) carcasses. In 12 of 13 studies measuring aerobic bacterial counts, reductions were reported on beef (7\/8 studies), pork (3\/3), poultry (1\/1), and sheep (1\/1). Significant (\n                    <jats:italic toggle=\"yes\">p<\/jats:italic>\n                    &lt;0.05) reductions in prevalence of\n                    <jats:italic toggle=\"yes\">Salmonella<\/jats:italic>\n                    spp. were reported in studies on pork (2\/3 studies) and poultry carcasses (3\/3); no significant reductions were reported on beef carcasses (0\/8 studies). These trends were confirmed through meta-analysis of these data; however, powerful meta-analysis was precluded because of an overall scarcity of individual studies and significant heterogeneity across studies. Australia reported extensive national data spanning the period from 4 years prior to HACCP implementation to 4 years post-HACCP, indicating reduction in microbial prevalence and concentration on beef carcasses in abattoirs slaughtering beef for export; however, the effect of abattoir changes initiated independent of HACCP could not be excluded. More primary research and access to relevant proprietary data are needed to properly evaluate HACCP program effectiveness using modeling techniques capable of differentiating the effects of HACCP from other concurrent factors.\n                  <\/jats:p>","DOI":"10.1089\/fpd.2010.0809","type":"journal-article","created":{"date-parts":[[2011,5,13]],"date-time":"2011-05-13T13:13:19Z","timestamp":1305292399000},"page":"949-960","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":35,"title":["The Effect of Hazard Analysis Critical Control Point Programs on Microbial Contamination of Carcasses in Abattoirs: A Systematic Review of Published Data"],"prefix":"10.1177","volume":"8","author":[{"given":"Barbara","family":"Wilhelm","sequence":"first","affiliation":[{"name":"Public Health Agency of Canada","place":["Canada"]},{"name":"University of Guelph","place":["Canada"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Andrijana","family":"Raji\u0107","sequence":"additional","affiliation":[{"name":"Public Health Agency of Canada","place":["Canada"]},{"name":"University of Guelph","place":["Canada"]},{"name":"University of Saskatchewan","place":["Canada"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Judy D.","family":"Greig","sequence":"additional","affiliation":[{"name":"Public Health Agency of Canada","place":["Canada"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lisa","family":"Waddell","sequence":"additional","affiliation":[{"name":"Public Health Agency of Canada","place":["Canada"]},{"name":"University of Guelph","place":["Canada"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Janet","family":"Harris","sequence":"additional","affiliation":[{"name":"Public Health Agency of Canada","place":["Canada"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2011,9,1]]},"reference":[{"key":"e_1_3_3_2_1","first-page":"40","article-title":"Integrating HACCP and TQM reduces pork carcass contamination","volume":"53","author":"Bolton DJ","year":"1999","unstructured":"Bolton DJ, , Oser AH, , Cocoma GJ, , Palumbo SA, , Miller AJ. Integrating HACCP and TQM reduces pork carcass contamination. Food Technol, 1999; 53:40\u201343.","journal-title":"Food Technol"},{"key":"e_1_3_3_3_1","doi-asserted-by":"publisher","DOI":"10.1002\/9780470743386"},{"key":"e_1_3_3_4_1","first-page":"51","article-title":"Implementation of a validated HACCP system for the control of microbiological contamination of pig carcasses at a small abattoir","volume":"44","author":"Bryant J","year":"2003","unstructured":"Bryant J, , Brereton D, , Gill C. Implementation of a validated HACCP system for the control of microbiological contamination of pig carcasses at a small abattoir. Can Vet J, 2003; 44:51\u201355.","journal-title":"Can Vet J"},{"key":"e_1_3_3_5_1","doi-asserted-by":"publisher","DOI":"10.1080\/00031305.1985.10479400"},{"key":"e_1_3_3_6_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-64.6.826"},{"key":"e_1_3_3_7_1","unstructured":"[CDC-DHHS] Centers for Disease Control and Prevention Department of Health and Human Services. FoodNet facts and figures\u2014number of infections and incidence per 100 000 persons. 2010. www.cdc.gov\/foodnet\/factsandfigures\/AllSites19962008_Incidence.pdf. 2011 January 20(Online.)"},{"key":"e_1_3_3_8_1","unstructured":"Cochrane Collaboration. Publication bias: Interpreting funnel plots. 2010. www.cochrane-net.org\/openlearning\/html\/mod15-3.htm. 2011 January 20(Online.)"},{"key":"e_1_3_3_9_1","first-page":"833","volume-title":"Foodborne Infections and Intoxications","author":"Delazari I","year":"2006","unstructured":"Delazari I, , Riemann HP, , Hajmeer M. Food safety. Foodborne Infections and Intoxications, 3 rd. Reimann HP, , Cliver DO. San Diego, CA: Academic Press, 2006; 833\u2013884.","edition":"3"},{"key":"e_1_3_3_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/0197-2456(86)90046-2"},{"key":"e_1_3_3_11_1","volume-title":"Veterinary Epidemiologic Research","author":"Dohoo I","year":"2009","unstructured":"Dohoo I, , Martin W, , Stryhn H. Veterinary Epidemiologic Research, 2 nd. Charlottetown, Canada: VER, Inc, 2009.","edition":"2"},{"key":"e_1_3_3_12_1","unstructured":"Dormedy E. Implementation and microbial verification of HACCP (hazard analysis and critical control point) systems and HACCP intervention methods in meat processing establishments for the reduction of foodborne pathogens [dissertation] Lincoln: University of Nebraska 1999; 99\u2013118."},{"key":"e_1_3_3_13_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.0006-341X.2000.00455.x"},{"key":"e_1_3_3_14_1","unstructured":"Fearne A Garcia M Henson S Collins R Khatri Y McEvoy J Nganje W le Roux G. Global HACCP Implementation in Meat Producing Countries: Final Report. London UK: Food Standards Agency 2004MO1030pdf.www.food.gov.uk\/science\/research\/foodborneillness\/meathygieneresearch\/m01prog\/m01list\/m01030\/. 2011 January 20(Online.)"},{"key":"e_1_3_3_15_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-68.11.2269"},{"key":"e_1_3_3_16_1","first-page":"28","article-title":"HACCP by guesswork or by the numbers?","volume":"6","author":"Gill CO","year":"1999","unstructured":"Gill CO. HACCP by guesswork or by the numbers? Food Qual, 1999; 6:28\u201332.","journal-title":"Food Qual"},{"key":"e_1_3_3_17_1","unstructured":"[GWADH] Government of Western Australia Department of Health. OzFoodNet (enteric infections) reports. 2010. www.public.health.wa.gov.au\/3\/605\/3\/ozfoodnet_enteric_infections_reports.pm. 2011 January 20(Online.)"},{"key":"e_1_3_3_18_1","doi-asserted-by":"publisher","DOI":"10.1136\/bmj.327.7414.557"},{"key":"e_1_3_3_19_1","doi-asserted-by":"publisher","DOI":"10.1503\/cmaj.060410"},{"key":"e_1_3_3_20_1","doi-asserted-by":"publisher","DOI":"10.1556\/AAlim.35.2006.3.9"},{"key":"e_1_3_3_21_1","first-page":"833","volume-title":"Foodborne Infections and Intoxications","author":"Lammerding A","year":"2006","unstructured":"Lammerding A, , Tood E. Microbial food safety risk assessment. Foodborne Infections and Intoxications, 3 rd. Reimann HP, , Cliver DO. San Diego, CA: Academic Press, 2006; 833\u2013884.","edition":"3"},{"key":"e_1_3_3_22_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-67.6.1163"},{"key":"e_1_3_3_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2010.01.009"},{"key":"e_1_3_3_24_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0950268809991579"},{"key":"e_1_3_3_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meegid.2009.09.003"},{"key":"e_1_3_3_26_1","unstructured":"Patel NJ. Comparison of antibiotic sensitivity profiles molecular typing patterns and attribution of Salmonella enterica serotype Newport in the US 2003\u20132006. [dissertation] Atlanta GA: Georgia State University 2007."},{"key":"e_1_3_3_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.aap.2006.09.009"},{"key":"e_1_3_3_28_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-69.5.1113"},{"key":"e_1_3_3_29_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-64.5.692"},{"key":"e_1_3_3_30_1","unstructured":"Public Health Agency of Canada. Canadian integrated surveillance report: Salmonella Campylobacter verotoxigenic E. coli and Shigella from 2000 to 2004. 2009. www.phac-aspc.gc.ca\/publicat\/ccdr-rmtc\/09vol35\/35s3\/human-humain-eng.php. 2011 January 20(Online.)"},{"key":"e_1_3_3_31_1","volume-title":"Veterinary Microbiology and Microbial Disease","author":"Quinn PJ","year":"2002","unstructured":"Quinn PJ, , Markey BK, , Carter ME, , Donnelly WJ, , Leonard CF. Veterinary Microbiology and Microbial Disease. Cornwall, UK: Blackwell Science, 2002."},{"key":"e_1_3_3_32_1","unstructured":"Romans J Costello W Carlson CW Greaser M Jones K. The meat we eat. Danville IL: Interstate Publishers Inc 1994; 187\u2013211."},{"key":"e_1_3_3_33_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-65.6.937"},{"key":"e_1_3_3_34_1","doi-asserted-by":"publisher","DOI":"10.1086\/319671"},{"key":"e_1_3_3_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(00)00293-2"},{"key":"e_1_3_3_36_1","unstructured":"Scottish Food Standards Agency. The molecular epidemiology of Scottish Campylobacter isolates from human cases of infection using multilocus sequence Typing. 2009. www.food.gov.uk\/multimedia\/pdfs\/publication\/fullreportcamps.pdf. 2011 January 20(Online.)"},{"key":"e_1_3_3_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(02)00220-9"},{"key":"e_1_3_3_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2003.10.003"},{"key":"e_1_3_3_39_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-64.9.1305"},{"key":"e_1_3_3_40_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2005.01.004"},{"key":"e_1_3_3_41_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2007.05.003"},{"key":"e_1_3_3_42_1","unstructured":"[USDA-FSIS] United States Department of Agriculture Food Safety and Inspection Service. Baseline data. 1998a. www.fsis.usda.gov\/PDF\/Baseline_Data_Cattle.pdf; www.fsis.usda.gov\/OPHS\/baseline\/steer1.pdf. 2011 January 20(Online.)"},{"key":"e_1_3_3_43_1","unstructured":"[USDA-FSIS] United States Department of Agriculture Food Safety and Inspection Service. Baseline data. 1998b. www.fsis.usda.gov\/OPHS\/baseline\/market_hog_1996.pdf; www.fsis.usda.gov\/PDF\/Baseline_Data_Swine.pdf. 2011 January 20(Online.)"},{"key":"e_1_3_3_44_1","unstructured":"[USDA-FSIS] United States Department of Agriculture Food Safety and Inspection Service. Baseline data. 2000. www.fsis.usda.gov\/OPHS\/baseline\/broiler1.pdf; www.fsis.usda.gov\/PDF\/Baseline_Data_Young_Chicken.pdf. 2011 January 20(Online.)"},{"key":"e_1_3_3_45_1","doi-asserted-by":"publisher","DOI":"10.3102\/1076998609346961"},{"key":"e_1_3_3_46_1","doi-asserted-by":"publisher","DOI":"10.1086\/381578"},{"key":"e_1_3_3_47_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1863-2378.2008.01194.x"},{"key":"e_1_3_3_48_1","unstructured":"Wagude B. HACCP in a red meat abattoir. [dissertation] Praetoria South Africa: University of Praetoria 1999; 64\u201376."},{"key":"e_1_3_3_49_1","doi-asserted-by":"publisher","DOI":"10.1136\/bmj.318.7190.1046"}],"container-title":["Foodborne Pathogens and Disease"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/journals.sagepub.com\/doi\/full-xml\/10.1089\/fpd.2010.0809","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1089\/fpd.2010.0809","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1089\/fpd.2010.0809","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,4,29]],"date-time":"2026-04-29T06:22:41Z","timestamp":1777443761000},"score":1,"resource":{"primary":{"URL":"https:\/\/journals.sagepub.com\/doi\/10.1089\/fpd.2010.0809"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2011,9]]},"references-count":48,"journal-issue":{"issue":"9","published-print":{"date-parts":[[2011,9]]}},"alternative-id":["10.1089\/fpd.2010.0809"],"URL":"https:\/\/doi.org\/10.1089\/fpd.2010.0809","relation":{},"ISSN":["1535-3141","1556-7125"],"issn-type":[{"value":"1535-3141","type":"print"},{"value":"1556-7125","type":"electronic"}],"subject":[],"published":{"date-parts":[[2011,9]]}}}