Paul Dowsett - Academia.edu (original) (raw)
Papers by Paul Dowsett
Communicable Diseases Intelligence, 2019
An epidemiological investigation and a retrospective case-control study were conducted into an ou... more An epidemiological investigation and a retrospective case-control study were conducted into an outbreak of Salmonella Havana in alfalfa sprouts, in Adelaide, Australia. In total, 31 cases of S. Havana were notified during June and July 2018 and linked to the outbreak. Eighteen cases and 54 unmatched controls were included in a case-control study. Results from the case-control study indicated an increased risk of illness linked to the consumption of alfalfa sprouts; this was supported by trace-back, sampling and environmental investigations. This outbreak of S. Havana was caused by consumption of alfalfa sprouts from one local sprouts producer. It is unclear as to when in the production of alfalfa sprouts the contamination occurred. However, contaminated seeds and poor pest control are the most likely causes. This investigation highlights the importance of ensuring that producers take appropriate action to minimise the likelihood of contamination and to comply with legislation and st...
A total of 523 chilled beef and lamb carcases were sampled from four abattoirs and 13 very small ... more A total of 523 chilled beef and lamb carcases were sampled from four abattoirs and 13 very small plants (VSPs) in South Australia during March 2002 in order to develop a microbiological profile of meat produced for domestic consumption within the State. Aerobic viable counts (AVCs) and Escherichia coli counts were obtained from samples taken by sponge-sampling the muscle-adipose tissue at sites designated for each species in the Microbiological Guidelines to the Australian Standard for Hygienic Production of Meat for Human Consumption (identical with those of the USA Pathogen Reduction: hazard analysis and critical control point (HACCP) systems: final rule). On beef carcases (n = 159) mean log AVC/cm2 was 1.82 and E. coli was detected on 18.8 % of carcases (area sampled 200 cm2) for which the mean log of the positives was 0.34; for lamb carcases, on which 75 cm2 was sampled (n = 364), corresponding values were 2.59, 36.2 % and log10 0.27, respectively. There was little difference in...
International Journal of Food Microbiology, 2003
A total of 523 chilled beef and lamb carcases were sampled from four abattoirs and 13 very small ... more A total of 523 chilled beef and lamb carcases were sampled from four abattoirs and 13 very small plants (VSPs) in South Australia during March 2002 in order to develop a microbiological profile of meat produced for domestic consumption within the State. Aerobic viable counts (AVCs) and Escherichia coli counts were obtained from samples taken by sponge-sampling the muscle-adipose tissue at sites designated for each species in the Microbiological Guidelines to the Australian Standard for Hygienic Production of Meat for Human Consumption (identical with those of the USA Pathogen Reduction: hazard analysis and critical control point (HACCP) systems: final rule). On beef carcases (n = 159) mean log AVC/cm 2 was 1.82 and E. coli was detected on 18.8% of carcases (area sampled 200 cm 2 ) for which the mean log of the positives was À 0.34; for lamb carcases, on which 75 cm 2 was sampled (n = 364), corresponding values were 2.59, 36.2% and log 10 0.27, respectively. There was little difference in mean log AVC/cm 2 of carcases produced at abattoirs and VSPs, 1.72 versus 1.81, respectively, for beef, and 2.80 versus 2.44, respectively, for sheep. Prevalence of E. coli was lower at VSPs, however, with abattoirs having 28.4% for beef and 61.5% for sheep, compared with corresponding values of 4.7% and 18.5% at VSPs. In VSPs, the range of mean log AVC/cm 2 was 0.47 -3.16 for beef and 1.63 -3.65 for sheep carcases, data which will allow the Controlling Authority to assist plants to improve performance of slaughter and dressing techniques. The present survey is part of an assessment by the State meat authority of the effectiveness of co-regulation of meat hygiene between government and industry. D
Communicable Diseases Intelligence, 2019
An epidemiological investigation and a retrospective case-control study were conducted into an ou... more An epidemiological investigation and a retrospective case-control study were conducted into an outbreak of Salmonella Havana in alfalfa sprouts, in Adelaide, Australia. In total, 31 cases of S. Havana were notified during June and July 2018 and linked to the outbreak. Eighteen cases and 54 unmatched controls were included in a case-control study. Results from the case-control study indicated an increased risk of illness linked to the consumption of alfalfa sprouts; this was supported by trace-back, sampling and environmental investigations. This outbreak of S. Havana was caused by consumption of alfalfa sprouts from one local sprouts producer. It is unclear as to when in the production of alfalfa sprouts the contamination occurred. However, contaminated seeds and poor pest control are the most likely causes. This investigation highlights the importance of ensuring that producers take appropriate action to minimise the likelihood of contamination and to comply with legislation and st...
A total of 523 chilled beef and lamb carcases were sampled from four abattoirs and 13 very small ... more A total of 523 chilled beef and lamb carcases were sampled from four abattoirs and 13 very small plants (VSPs) in South Australia during March 2002 in order to develop a microbiological profile of meat produced for domestic consumption within the State. Aerobic viable counts (AVCs) and Escherichia coli counts were obtained from samples taken by sponge-sampling the muscle-adipose tissue at sites designated for each species in the Microbiological Guidelines to the Australian Standard for Hygienic Production of Meat for Human Consumption (identical with those of the USA Pathogen Reduction: hazard analysis and critical control point (HACCP) systems: final rule). On beef carcases (n = 159) mean log AVC/cm2 was 1.82 and E. coli was detected on 18.8 % of carcases (area sampled 200 cm2) for which the mean log of the positives was 0.34; for lamb carcases, on which 75 cm2 was sampled (n = 364), corresponding values were 2.59, 36.2 % and log10 0.27, respectively. There was little difference in...
International Journal of Food Microbiology, 2003
A total of 523 chilled beef and lamb carcases were sampled from four abattoirs and 13 very small ... more A total of 523 chilled beef and lamb carcases were sampled from four abattoirs and 13 very small plants (VSPs) in South Australia during March 2002 in order to develop a microbiological profile of meat produced for domestic consumption within the State. Aerobic viable counts (AVCs) and Escherichia coli counts were obtained from samples taken by sponge-sampling the muscle-adipose tissue at sites designated for each species in the Microbiological Guidelines to the Australian Standard for Hygienic Production of Meat for Human Consumption (identical with those of the USA Pathogen Reduction: hazard analysis and critical control point (HACCP) systems: final rule). On beef carcases (n = 159) mean log AVC/cm 2 was 1.82 and E. coli was detected on 18.8% of carcases (area sampled 200 cm 2 ) for which the mean log of the positives was À 0.34; for lamb carcases, on which 75 cm 2 was sampled (n = 364), corresponding values were 2.59, 36.2% and log 10 0.27, respectively. There was little difference in mean log AVC/cm 2 of carcases produced at abattoirs and VSPs, 1.72 versus 1.81, respectively, for beef, and 2.80 versus 2.44, respectively, for sheep. Prevalence of E. coli was lower at VSPs, however, with abattoirs having 28.4% for beef and 61.5% for sheep, compared with corresponding values of 4.7% and 18.5% at VSPs. In VSPs, the range of mean log AVC/cm 2 was 0.47 -3.16 for beef and 1.63 -3.65 for sheep carcases, data which will allow the Controlling Authority to assist plants to improve performance of slaughter and dressing techniques. The present survey is part of an assessment by the State meat authority of the effectiveness of co-regulation of meat hygiene between government and industry. D