Meat from dairy cows: possible microbiological hazards and risks

The authors provide an overview of the circumstances associated with culling of dairy cattle in the United States of America (USA) and focus on the possible significant microbiological hazards associated with meat from cull dairy cows. Cull dairy cows are an important source of food in the USA, accounting for at least approximately 17% of ground beef. The potential microbiological hazards for foodborne illness from cull dairy cows discussed here include Salmonella (with special attention to S. Typhimurium DT104), Escherichia coli O157:H7, Campylobacter jejuni, Listeria monocytogenes, Clostridium perfringens and Staphylococcus aureus. Possible sources and means of contamination are pointed out, as are the potential foodborne risks from Bacillus cereus and Aeromonas spp. In conclusion, widespread microbiological studies are needed to determine the prevalence and risk of foodborne pathogens in cull dairy cattle.