Report on Hygiene of Retail Kangaroo Meat – 9th Jul 2015
Key Points

Kangaroos harbour dangerous pathogens to humans

Previous studies have identified high counts of E.coli and the presence of Salmonella
in kangaroo meat for human consumption

Our own ongoing surveys of retail kangaroo meat confirm the presence of high E.coli
and Salmonella

The Russian authorities did not believe the Kangaroo Industry guarantees and
through their own testing also found non-hygienic kangaroo meat

The kangaroo industry is now using acetic acid to eliminate contamination – because
it cannot improve the faulty processes
A summary of published findings
Although the Australian government and the kangaroo Industry report on a well regulated
industry producing hygienic retail products for human consumption peer reviewed research
(and our surveys) suggest otherwise. Kangaroos are long suspected of being reservoir hosts
of pathogens, in particular Salmonella (see review in Potter, 2011). Common types of
Salmonella serotypes isolated in kangaroo meat include Salmonella serovars Muenchen,
Chester, Havana, Rubislaw and Singapore (Bensink, Ekaputra, & Taliotis, 1991; Eglezos,
Huang, & Stuttard, 2007; Holds et al., 2008). Coxiella burnetti and Toxoplasma gondii are
sufficiently common in kangaroos of Western Australia to be considered a public health
concern due to the kangaroo meat trade (Parameswaran, O'Handley, Grigg, Fenwick, &
Thompson, 2009; Potter, 2011). Studies of pathogens in the kangaroo industry have
indicated rather high levels of microbial contamination in the abdominal cavity of kangaroo
carcasses, processed meat (Holds et al., 2008) and on the outer surfaces of carcasses
(Eglezos et al., 2007; Holds et al., 2008). These outcomes suggest that evisceration and
hygiene procedures of the gut in the field are inadequate (Potter et al., 2011).
Summary of past surveys of retail kangaroo meat
We have sampled retail kangaroo meat and lamb over several years. Samples were taken
from multiple supermarket chains in Sydney, Melbourne, Brisbane and Adelaide. Over the
first three years results showed unacceptable levels of E. coli and Salmonella (Table 1). Lamb
sampled from the same outlets was clean (Table 2). We reported these results to Australian
authorities but they were ignored. The results were also shown to European and Russian
authorities. European authorities have a trade agreement with Australia and rely on
Australian guarantees of the kangaroo meat quality. Russian authorities undertook their
own testing, found contamination, and have since resumed their ban on kangaroo meat
imports.
Update on new surveys of retail kangaroo meat
This year we sampled again and found low levels of E. coli and some Salmonella (Table 3).
There have been reports and evidence of the use of Acetic Acid (Fig 1) to sterilise kangaroo
meat. Acetic Acid is effective at removing E. coli and Salmonella (although some Salmonella
remains). We found trace evidence of Acetic Acid in the latest batch confirming the reports
(Table 3). Moreover an internal NSW food safety review has found multiple chillers to be
non-hygienic and contaminated (see http://www.smh.com.au/nsw/nsw-kangaroo-meatfails-basic-hygiene-tests-20150306-13uyft.html, 7th Mar 2015).
Reasons for contamination and consequences
Acetic Acid is allowable as a food additive in the UK. It is also permissible for treatment of
meat on occasion, but not permanently, in Australia. When used as an additive it should be
labelled – which it is not on retail kangaroo meat. If handled properly kangaroo meat should
be clean of E. coli and Salmonella, like lamb meat. The occurrence of these microbiological
contaminants is the likely result of mishandling of the kangaroo carcasses in the field and
the lack of regulation. Field mishandling includes gutting improperly and without sterile
conditions, carrying gutted carcasses on open trucks for hours in the heat and exposed to
flies. Such poor handling of game meat and poor screening (per the results of retail
kangaroo meat) can lead to outbreaks of undesirable pathogens.
Table 1. Microbial counts of E. coli and presence of Salmonella in retail-ready kangaroo meat
Date
E. coli
E. coli
Salmonella spp. presence
Fillet
[CFU/gm]
Log
[in 25 gm sample]
30/03/12
43
1.63
Positive
30/03/12
240
2.38
Nil
30/03/12
21
1.32
Positive
30/03/12
93
1.97
Nil
30/03/12
11000
4.04
Nil
30/03/12
4600
3.66
Nil
30/03/12
240
2.38
Nil
30/03/12
43
1.63
Nil
13/04/12
460
2.66
Nil
13/04/12
23
1.36
Nil
13/04/12
15
1.18
Nil
13/04/12
240
2.38
Nil
04/03/11
>1100
3.04
Nil
04/03/11
>1100
3.04
Nil
04/03/11
>1100
3.04
Nil
04/03/11
>1100
3.04
Nil
04/03/11
>1100
3.04
Positive
04/03/11
1,100
3.04
Nil
16/02/10
46
1.66
Nil
16/02/10
110
2.04
Nil
16/02/10
>110
2.04
Nil
16/02/10
>110
2.04
Nil
18/02/10
93
1.97
Positive
16/02/10
>110
2.04
Nil
16/02/10
>110
2.04
Positive
22/09/09
>1100
3.04
Nil
22/09/09
1100
3.04
Nil
22/09/09
1100
3.04
Positive
22/09/09
460
2.66
Positive
22/09/09
>1100
3.04
Positive
22/09/09
>1100
3.04
Positive
22/09/09
93
1.97
Nil
22/09/09
>1100
3.04
Positive
30/03/2012
11000
4.04
Nil
30/03/2012
240
2.38
Nil
30/03/2012
24000
4.38
Positive
30/03/2012
2400
3.38
Nil
30/03/2012
11000
4.04
Positive
30/03/2012
4600
3.66
Positive
30/03/2012
460
2.66
Nil
30/03/2012
460
2.66
Nil
30/03/2012
11000
4.04
Positive
30/03/2012
4600
3.66
Nil
13/04/2012
3.6
0.56
Nil
13/04/2012
4600
3.66
Nil
13/04/2012
290
2.46
Positive
13/04/2012
46000
4.66
Positive
16/02/2010
>110
2.04
Positive
16/02/2010
>110
2.04
Positive
16/02/2010
>110
2.04
Nil
16/02/2010
>110
2.04
Positive
16/02/2010
>110
2.04
Positive
16/02/2010
>110
2.04
Positive
18/02/2010
93
1.97
Positive
18/02/2010
>1100
3.04
Positive
18/02/2010
>1100
3.04
Positive
18/02/2010
>1100
3.04
Nil
18/02/2010
>1100
3.04
Positive
Manufactured
18/02/2010
150
2.18
Nil
18/02/2010
>1100
3.04
Positive
16/02/2010
>110
2.04
Nil
16/02/2010
>110
2.04
Nil
16/02/2010
>110
2.04
Positive
16/02/2010
>110
2.04
Nil
16/02/2010
>110
2.04
Positive
16/02/2010
>110
2.04
Nil
16/02/2010
>110
2.04
Positive
16/02/2010
>110
2.04
Positive
16/10/2009
<3
0.48
Positive
16/10/2009
<3
0.48
Nil
16/10/2009
<3
0.48
Positive
16/10/2009
<3
0.48
Positive
16/10/2009
<3
0.48
Nil
13/10/2009
1100
3.04
Positive
13/10/2009
>1100
3.04
Nil
13/10/2009
>1100
3.04
Positive
13/10/2009
>1100
3.04
Positive
13/10/2009
>1100
3.04
Nil
13/10/2009
>1100
3.04
Positive
NA – not available. Accurate colony counts are displayed where possible; otherwise, a range is provided of 0 (for
x<10 CFU/g), >110 (for 110 CFU/g < x < 1100 CFU/g) and >1100 CFU/g.
Table 2. Retail kangaroo and lamb meat sampling 2012. A comparison of microbial standards of E. coli
and Salmonella in kangaroo and lamb from the same dates and retail outlets
Purchase details
R
Kangaroo
Lamb
Sub
City
Date
E. coli (CFU/g)
Log
Sal
E. coli (CFU/g)
Log
Sal
1
NB
Syd
30/03/2012
43
1.63
Positive
0
0
Nil
2
NB
Syd
30/03/2012
240
2.38
Nil
0
0
Nil
2
AF
Syd
30/03/2012
93
1.97
Nil
0
0
Nil
2
AF
Syd
30/03/2012
11000
4.04
Nil
0
0
Nil
1
AF
Syd
30/03/2012
43
1.63
Nil
0
0
Nil
1
GW
Mel
30/03/2012
240
2.38
Nil
0
0
Nil
2
N
Bris
13/04/2012
460
2.66
Nil
0
0
Nil
1
L
Bris
13/04/2012
23
1.36
Nil
43
1.63
Nil
1
N
Bris
13/04/2012
240
2.38
Nil
0
0
Nil
2
DB
Bris
13/04/2012
15
1.18
Nil
0
0
Nil
Fillet
Manufactured meat
1
NB
Syd
30/03/2012
11000
4.04
Nil
0
0
Nil
2
NB
Syd
30/03/2012
240
2.38
Nil
0
0
Nil
3
C
Syd
30/03/2012
24000
4.38
Positive
0
0
Nil
2
AF
Syd
30/03/2012
4600
3.66
Positive
0
0
Nil
2
AW
Mel
30/03/2012
11000
4.04
Positive
240
2.38
Nil
1
L
Bris
13/04/2012
3.6
0.56
Nil
23
1.36
Nil
1
N
Bris
13/04/2012
4600
3.66
Nil
0
0
Nil
2
N
Bris
13/04/2012
46000
4.66
Positive
0
0
Nil
R (retail outlet); Sub (suburb); Sal (Salmonella). The kangaroo meat is a subsample of the 2012 samples in Table
1.
Table 3. Retail kangaroo and lamb meat sampling 2015.
Reference
Date
E. coli (cfu/g)
Sal
Reference
Kangaroo fillet
Date
E. coli (cfu/g)
Sal
Lamb fillet
Sydney
W1502383
18/02/2015
9.2
Nil
W1502386
18/02/2015
<3
Nil
W1502393
18/02/2015
43
Nil
W1502391
18/02/2015
<3
Nil
W1502396
18/02/2015
<3
Nil
Adelaide
W1503476
17/03/2015
<3
Nil
W1503479
17/03/2015
<3
Nil
W1503481
17/03/2015
28
Nil
W1503488
17/03/2015
<3
Nil
W1503482
17/03/2015
93
Nil
W1503491
17/03/2015
<3
Nil
W1503486
17/03/2015
23
Nil
Kangaroo manufactured (mince or kebabs)
Lamb manufactured (Mince)
Sydney
W1502385
18/02/2015
75
Positive1
W1502387
18/02/2015
9.2
Nil
W1502390
18/02/2015
43
Nil
W1502393
18/02/2015
210
Nil
W1502395
18/02/2015
38
Positive2
W1502397
18/02/2015
23
Nil
Adelaide
W1503477
17/03/2015
93
Nil
W1503478
17/03/2015
38
Nil
W1503480
17/03/2015
43
Nil
W1503492
17/03/2015
23
Nil
Macro Meats retail store (only kangaroo products – mince or kebabs)
W1503483
17/03/2015
43
Nil
W1503484
17/03/2015
93
Nil
W1503485
17/03/2015
240
Nil
W1503487
17/03/2015
460
Nil
W1503489F
17/03/2015
3.6
Nil
W1503490
17/03/2015
43
Nil
Acetic Acid test
W1503503
17/03/2015
(%W/W) 0.75 g of acetic acid per 100 g of sample = 0.75%
1 – Salmonella Sainpaul; 2 – Salmonella Singapore; F – Fillet
Figure 1. Letter from Macro Meats to chiller managers in 2012 requesting they use Acetic Acid to treat
kangaroo carcasses