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Djenane D, Aider M. The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives. F1000Res 2024; 11:1085. [PMID: 38798303 PMCID: PMC11128057 DOI: 10.12688/f1000research.125246.2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 06/28/2024] [Indexed: 05/29/2024] Open
Abstract
The 2020 world population data sheet indicates that world population is projected to increase from 7.8 billion in 2020 to 9.9 billion by 2050 (Increase of more than 25%). Due to the expected growth in human population, the demand for meats that could improve health status and provide therapeutic benefits is also projected to rise. The dromedary also known as the Arabian camel, or one-humped camel ( Camelus dromedarius), a pseudo ruminant adapted to arid climates, has physiological, biological and metabolic characteristics which give it a legendary reputation for surviving in the extreme conditions of desert environments considered restrictive for other ruminants. Camel meat is an ethnic food consumed across the arid regions of Middle East, North-East Africa, Australia and China. For these medicinal and nutritional benefits, camel meat can be a great option for sustainable meat worldwide supply. A considerable amount of literature has been published on technological aspects and quality properties of beef, lamb and pork but the information available on the technological aspects of the meat of the one humped camel is very limited. Camels are usually raised in less developed countries and their meat is as nutritionally good as any other traditional meat source. Its quality also depends on the breed, sex, age, breeding conditions and type of muscle consumed. A compilation of existing literature related to new technological advances in packaging, shelf-life and quality of camel meat has not been reviewed to the best of our knowledge. Therefore, this review attempts to explore the nutritional composition, health benefits of camel meat, as well as various technological and processing interventions to improve its quality and consumer acceptance. This review will be helpful for camel sector and highlight the potential for global marketability of camel meat and to generate value added products.
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Affiliation(s)
- Djamel Djenane
- Laboratory of Meat Quality and Food Safety, Department of Meat Science and Technology., University of Mouloud MAMMERI, Tizi-Ouzou, 15000, Algeria
| | - Mohammed Aider
- Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec City, QC, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC, Canada
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Egervärn M, Flink C. Shiga toxin-producing Escherichia coli (STEC) in meat and leafy greens available in the Swedish retail market - Occurrence and diversity of stx subtypes and serotypes. Int J Food Microbiol 2024; 408:110446. [PMID: 37857019 DOI: 10.1016/j.ijfoodmicro.2023.110446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 09/25/2023] [Accepted: 10/10/2023] [Indexed: 10/21/2023]
Abstract
Shiga toxin-producing Escherichia coli (STEC) is a major cause of foodborne illness, ranging from mild diarrhea to permanent kidney failure. This study summarizes the results of four surveys performed at different time periods, which investigated the occurrence and characteristics of STEC in beef, lamb and leafy greens available in the Swedish retail market. Such data is required when assessing the public health risk of varying types of STEC in different foods, and for establishing risk management measures. Samples from domestic and imported products were collected based on their availability in the retail market. The occurrence of STEC was investigated in 477 samples of beef, 330 samples of lamb and 630 samples of leafy greens. The detection of virulence genes (stx1, stx2, eae) was performed using real-time PCR followed by the isolation of bacteria from stx-positive enriched samples using immunomagnetic separation or an immunoblotting method. All STEC isolated from the food samples was further characterised in terms of stx subtyping and serotyping through whole genome sequencing. STEC was isolated from 2 to 14 % of beef samples and 20 to 61 % of lamb samples, depending on the region of origin. STEC was not isolated from samples of leafy greens, although stx genes were detected in 11 (2 %) of the samples tested. In total, 5 of the 151 sequenced STEC isolates from meat contained stx2 and eae, of which 4 such combinations had the stx2a subtype. The stx2 gene, stx2a in particular, is strongly associated with serious disease in humans, especially in combination with the eae gene. The isolates belonged to 20 different serotypes. Two isolates from beef and one from lamb belonged to the serotype O157:H7 and contained genes for stx2 and eae. Overall, several combinations of stx subtypes were found in isolates from beef, whereas stx1c, either alone or together with stx2b, was the dominant combination found in STEC from lamb. In conclusion, STEC was rare in whole meat samples of domestic beef in the Swedish retail market, whereas such bacteria were frequently found in minced meat and whole meat samples of imported beef and domestic and imported lamb. Although the number of isolates containing genes linked to an increased risk of severe disease was low, beef and lamb in the Swedish retail market is a common source of human exposure to potentially pathogenic STEC.
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Ferri M, Blagojevic B, Maurer P, Hengl B, Guldimann C, Mojsova S, Sakaridis I, Antunovic B, Gomes-Neves E, Zdolec N, Vieira-Pinto M, Johler S. Risk based meat safety assurance system – An introduction to key concepts for future training of official veterinarians. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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4
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Soja G, Sörensen A, Drosg B, Gabauer W, Ortner M, Schumergruber A, Dunst G, Meitner D, Guillen-Burrieza E, Pfeifer C. Abattoir residues as nutrient resources: Nitrogen recycling with bone chars and biogas digestates. Heliyon 2023; 9:e15169. [PMID: 37095952 PMCID: PMC10121787 DOI: 10.1016/j.heliyon.2023.e15169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 03/27/2023] [Accepted: 03/28/2023] [Indexed: 04/03/2023] Open
Abstract
Abattoirs produce by-products that may become valuable resources for nutrient recycling and energy generation by including pyrolysis and biogas production in the value creation chain. This study investigated the potential of bone chars as sorbents for ammonium in order to produce a soil amendment useful for fertilizing purposes. Ammonium enriched from the digestate by membrane distillation or from pure ammonium sulphate solutions accommodated the nitrogen sorption to the bone chars. The plant availability of the sorbed nitrogen was studied by a standardized short-term plant test with rye (Secale cereale L.). The results showed that ammonium, both from biogas digestate and from pure salt solutions, could be sorbed successfully to the bone chars post-pyrolysis and increased the nitrogen concentration of the chars (1.6 ± 0.3%) by 0.2-0.4%. This additional nitrogen was desorbed easily and supported plant growth (+17 to +37%) and plant nitrogen uptake (+19-74%). The sorption of ammonium to the bone chars had a positive effect on the reversal of pure bone char phytotoxicity and on nitrogen availability. In summary, this study showed that abattoir wastes are useful pyrolysis input materials to produce bone chars and to provide ammonium source for sorption to the chars. This innovation offers the possibility to produce nitrogen-enriched bone chars as a new type of fertilizer that upgrades the known value of bone char as phosphorus fertilizer by an additional nitrogen fertilizer effect.
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Toomik E, Rood L, Bowman JP, Kocharunchitt C. Microbial spoilage mechanisms of vacuum-packed lamb meat: A review. Int J Food Microbiol 2023; 387:110056. [PMID: 36563532 DOI: 10.1016/j.ijfoodmicro.2022.110056] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 12/04/2022] [Accepted: 12/05/2022] [Indexed: 12/13/2022]
Abstract
Lamb meat is an important export commodity, however chilled vacuum-packed (VP) lamb has approximately half the shelf-life of beef under the same storage conditions. This makes the industry more vulnerable to financial losses due to long shipping times and unexpected spoilage. Understanding the spoilage mechanisms of chilled VP lamb in relation to VP beef is important for developing effective strategies to extend the shelf-life of lamb. This review has discussed various key factors (i.e., pH, fat, and presence of bone) that have effects on microbial spoilage of VP lamb contributing to its shorter shelf-life relative to VP beef. A range of bacterial organisms and their metabolisms in relevance to lamb spoilage are also discussed. The data gap in the literature regarding the potential mechanisms of spoilage in VP red meat is highlighted. This review has provided the current understanding of key factors affecting the shelf-life of VP lamb relative to VP beef. It has also identified key areas of research to further understand the spoilage mechanisms of VP lamb. These include investigating the potential influence of fat and bone (including bone marrow) on the shelf-life, as well as assessing changes in the meat metabolome as the spoilage microbial community is developing using an integrated approach. Such new knowledge would aid the development of effective approaches to extend the shelf-life of VP lamb.
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Affiliation(s)
- Elerin Toomik
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia.
| | - Laura Rood
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia
| | - John P Bowman
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia
| | - Chawalit Kocharunchitt
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia
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6
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Meat safety legislation and its opportunities and hurdles for innovative approaches: A review. Food Control 2022; 141:109160. [DOI: 10.1016/j.foodcont.2022.109160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 05/26/2022] [Accepted: 06/05/2022] [Indexed: 11/21/2022]
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7
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A comparison of food safety conformity between cattle and pig slaughterhouses. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Phenotypic and Genotypic Analysis of Antimicrobial Resistance in Escherichia coli Recovered from Feedlot Beef Cattle in Australia. Animals (Basel) 2022; 12:ani12172256. [PMID: 36077976 PMCID: PMC9454709 DOI: 10.3390/ani12172256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2022] [Revised: 08/29/2022] [Accepted: 08/29/2022] [Indexed: 11/30/2022] Open
Abstract
This study investigated the antimicrobial resistance (AMR) profile of fecal Escherichia coli isolates from beef cattle (n = 150) at entry and exit from an Australian feedlot. Sample plating on MacConkey agar and Brilliance ESBL agar differentiated generic from extended-spectrum β-lactamase (ESBL)-producing E. coli, respectively. Resistance profiles were determined by minimum inhibitory concentration (MIC) testing and further analyzed by whole-genome sequencing (WGS). At entry, the prevalence of antimicrobial resistance to amoxicillin/clavulanic acid, ampicillin, streptomycin, and trimethoprim/sulfamethoxazole was very low (0.7%, each). At the exit, the resistance prevalence was moderate to tetracycline (17.8%) and low to ampicillin (5.4%), streptomycin (4.7%), and sulfisoxazole (3.9%). The most common AMR genes observed in phenotypically resistant isolates were tet(B) (43.2%), aph(3″)-Ib and aph(6)-Id (32.4%), blaTEM-1B, and sul2 (24.3%, each), which are responsible for resistance to tetracyclines, aminoglycosides, β-lactams, and sulfonamides, respectively. The ESBL-producing E. coli were recovered from one sample (0.7%) obtained at entry and six samples (4.0%) at the exit. The ESBL-producing E. coli harbored blaTEM (29.7%), blaCTX m(13.5%), and blaCMY (5.4%). The resistance phenotypes were highly correlated with resistance genotypes (r ≥ 0.85: p < 0.05). This study demonstrated that E. coli isolated from feedlot beef cattle can harbour AMR genes, but the low incidence of medically important resistance reflected the prudent antimicrobial use in the Australian industry.
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Sødring M, Thauland Håseth T, Rasten Brunsdon E, Bjørnstad PH, Sandnes R, Røtterud OJ, Mason A, de Medeiros Esper I, Hallenstvedt E, Agerup P, Kåsin K, Egelandsdal B, Alvseike O. Effects of Meat Factory Cell on pork qualities, sensory characteristics and carcass hygiene: an exploratory study. ACTA AGR SCAND A-AN 2022. [DOI: 10.1080/09064702.2022.2113120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Affiliation(s)
- M. Sødring
- Animalia – Norwegian Meat and Poultry Research Centre, Oslo, Norway
| | | | | | - P. H. Bjørnstad
- Animalia – Norwegian Meat and Poultry Research Centre, Oslo, Norway
| | - R. Sandnes
- Animalia – Norwegian Meat and Poultry Research Centre, Oslo, Norway
| | - O. J. Røtterud
- Animalia – Norwegian Meat and Poultry Research Centre, Oslo, Norway
| | - A. Mason
- Faculty of Science and Technology, Norwegian University of Life Sciences, Ås, Norway
| | - I. de Medeiros Esper
- Faculty of Science and Technology, Norwegian University of Life Sciences, Ås, Norway
| | | | | | - K. Kåsin
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway
| | - B. Egelandsdal
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway
| | - O. Alvseike
- Animalia – Norwegian Meat and Poultry Research Centre, Oslo, Norway
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Romanov D, Korostynska O, Lekang OI, Mason A. Towards human-robot collaboration in meat processing: Challenges and possibilities. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111117] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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11
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The Impact of Cattle Hide Cleanliness Scores on Microbial Contamination of Carcasses During Slaughtering. MACEDONIAN VETERINARY REVIEW 2022. [DOI: 10.2478/macvetrev-2022-0012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
This study aimed to investigate the effects of cleanliness scoring on the microbiological load of hide and the final contamination of cattle carcasses. Fifty cattle were classified from 1 (clean and dry) to 5 (filthy and wet). Aerobic colony count (ACC) and counts of Enterobacteriaceae (EC) and E. coli (ECC) were determined on the brisket, abdominal midline, rump, groin sites of the hides, and brisket, flank, groin, and hock of the carcasses. On hides, ACC ranged from 3.15±0.13 log cfu/cm2 in category 1 to 8.14±0.21 log cfu/cm2 in category 5. EC and ECC were ranging between 1.13±0.07 and 2.80±0.09 log cfu/cm2, and 1.21±0.05 and 2.15±0.07 log cfu/cm2, respectively. While the mean ACC on the carcasses ranged between 2.18±0.07 and 2.63±0.05 log cfu/cm2 irrespective of the categories, Enterobacteriaceae and E. coli could not be counted due to the detection limits. It was concluded that although the level of bacterial load increased significantly (P<0.001) with the increasing cleanliness category on the hide of the animals, the reflection of this increasing trend on carcasses and different parts of the carcasses were inconsistent and the hygiene provided in the slaughterhouse and processing line was the main factor to reduce cross-contamination during processing.
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Cegar S, Kuruca L, Vidovic B, Antic D, Hauge SJ, Alvseike O, Blagojevic B. Risk categorisation of poultry abattoirs on the basis of the current process hygiene criteria and indicator microorganisms. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108530] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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13
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Beef abattoir interventions in a risk-based meat safety assurance system. Meat Sci 2021; 182:108622. [PMID: 34265543 DOI: 10.1016/j.meatsci.2021.108622] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 07/04/2021] [Accepted: 07/05/2021] [Indexed: 11/23/2022]
Abstract
In risk-based meat safety assurance system, the use of interventions is intended to accomplish the meat safety targets on chilled carcasses, particularly in situations when an abattoir is unable to sufficiently reduce risks arising from specific farms/animal batches by using process hygiene alone. Furthermore, interventions are considered whenever food safety authorities identify meat production processes associated with high risks for consumers. This paper overviews the role of beef interventions in a risk-based, meat safety assurance system. Cattle hide interventions (chemical hide washes and microbial immobilisation treatment with shellac) and beef carcass interventions (pasteurisation treatments with hot water and/or steam and organic (lactic) acid washes), show consistent reduction effects of aerobic bacteria and faecal indicators and reduced prevalences of naturally present VTEC and Salmonella. The review also identified interventions where there was a lack of data and further research was needed, and other contextual factors to inform the risk management decisions for further development of risk-based meat safety assurance system.
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Blagojevic B, Nesbakken T, Alvseike O, Vågsholm I, Antic D, Johler S, Houf K, Meemken D, Nastasijevic I, Vieira Pinto M, Antunovic B, Georgiev M, Alban L. Drivers, opportunities, and challenges of the European risk-based meat safety assurance system. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107870] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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15
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Ehuwa O, Jaiswal AK, Jaiswal S. Salmonella, Food Safety and Food Handling Practices. Foods 2021; 10:907. [PMID: 33919142 PMCID: PMC8143179 DOI: 10.3390/foods10050907] [Citation(s) in RCA: 137] [Impact Index Per Article: 45.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 04/19/2021] [Accepted: 04/19/2021] [Indexed: 02/06/2023] Open
Abstract
Salmonellosis is the second most reported gastrointestinal disorder in the EU resulting from the consumption of Salmonella-contaminated foods. Symptoms include gastroenteritis, abdominal cramps, bloody diarrhoea, fever, myalgia, headache, nausea and vomiting. In 2018, Salmonella accounted for more than half of the numbers of foodborne outbreak illnesses reported in the EU. Salmonella contamination is mostly associated with produce such as poultry, cattle and their feeds but other products such as dried foods, infant formula, fruit and vegetable products and pets have become important. Efforts aimed at controlling Salmonella are being made. For example, legislation and measures put in place reduced the number of hospitalizations between 2014 and 2015. However, the number of hospitalizations started to increase in 2016. This calls for more stringent controls at the level of government and the private sector. Food handlers of "meat processing" and "Ready to Eat" foods play a crucial role in the spread of Salmonella. This review presents an updated overview of the global epidemiology, the relevance of official control, the disease associated with food handlers and the importance of food safety concerning salmonellosis.
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Affiliation(s)
- Olugbenga Ehuwa
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin—City Campus, Central Quad, Grangegorman, D07 EWV4 Dublin, Ireland; (O.E.); (S.J.)
| | - Amit K. Jaiswal
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin—City Campus, Central Quad, Grangegorman, D07 EWV4 Dublin, Ireland; (O.E.); (S.J.)
- Environmental Sustainability and Health Institute (ESHI), Technological University Dublin—City Campus, Grangegorman, D07 H6K8 Dublin, Ireland
| | - Swarna Jaiswal
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin—City Campus, Central Quad, Grangegorman, D07 EWV4 Dublin, Ireland; (O.E.); (S.J.)
- Environmental Sustainability and Health Institute (ESHI), Technological University Dublin—City Campus, Grangegorman, D07 H6K8 Dublin, Ireland
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Cevallos-Almeida M, Burgos-Mayorga A, Gómez CA, Lema-Hurtado JL, Lema L, Calvache I, Jaramillo C, Ruilova IC, Martínez EP, Estupiñán P. Association between animal welfare indicators and microbiological quality of beef carcasses, including Salmonella spp., from a slaughterhouse in Ecuador. Vet World 2021; 14:918-925. [PMID: 34083941 PMCID: PMC8167513 DOI: 10.14202/vetworld.2021.918-925] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Accepted: 03/01/2021] [Indexed: 11/23/2022] Open
Abstract
BACKGROUND AND AIM Pre-slaughter management and slaughter operations are considered critical factors for animal welfare and meat quality. Previous studies have found poor animal welfare management at municipal slaughterhouses in Ecuador, and little is known about how this affects the microbiological quality of the meat. Therefore, the aim of the study was to analyze the association of the microbiological quality of beef carcasses and animal welfare indicators in a municipal slaughterhouse in Ecuador. MATERIALS AND METHODS Data for 6 months were collected from a municipal slaughterhouse in Ecuador. Five trained researchers were strategically located along the slaughter process. A total of 351 animals were observed with regard to welfare indicators, and their carcasses were sampled to evaluate microbiological quality. Antemortem (slipping, falling, and vocalization) and postmortem animal welfare indicators (bleed interval, pH, temperature, and bruises) were measured. To determine the total aerobic bacteria (TAB) and Escherichia coli counts and the presence of Salmonella spp., we collected samples by swabbing four different points of each carcass. The association between microbiological quality and animal welfare indicators was studied using univariate and multivariate logistic regressions. RESULTS The mean TAB count was 5.3 log CFU/cm2, and the mean total count of E. coli was 2.4 log CFU/cm2. Salmonella spp. were isolated in 3.1% of the carcasses. An electric goad was used in all animals, 19.1% slipped at least once, and 19.9% vocalized. The mean pH of the carcasses was 7.2, and 79.2% of carcasses had bruises. Multivariate analysis showed that Salmonella spp. and the TAB count were associated with pH and the number of bruises (p = 0.01 in both cases). CONCLUSION Although there was non-significant association between the majority of animal welfare indicators and microbiological quality, the poor management affecting animal welfare and carcass hygiene are worrisome.
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Affiliation(s)
- María Cevallos-Almeida
- Laboratorio de Bacteriología y Micología, Facultad de Medicina Veterinaria y Zootecnia, Universidad Central del Ecuador, Quito, Ecuador
| | - Ana Burgos-Mayorga
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Central del Ecuador, Quito, Ecuador
| | - Carlos A. Gómez
- Laboratorio de Bacteriología y Micología, Facultad de Medicina Veterinaria y Zootecnia, Universidad Central del Ecuador, Quito, Ecuador
| | - José Luis Lema-Hurtado
- Laboratorio de Bacteriología y Micología, Facultad de Medicina Veterinaria y Zootecnia, Universidad Central del Ecuador, Quito, Ecuador
| | - Leydi Lema
- Laboratorio de Bacteriología y Micología, Facultad de Medicina Veterinaria y Zootecnia, Universidad Central del Ecuador, Quito, Ecuador
| | - Iveth Calvache
- Laboratorio de Bacteriología y Micología, Facultad de Medicina Veterinaria y Zootecnia, Universidad Central del Ecuador, Quito, Ecuador
| | - Christian Jaramillo
- Laboratorio de Bacteriología y Micología, Facultad de Medicina Veterinaria y Zootecnia, Universidad Central del Ecuador, Quito, Ecuador
| | - Isabel Collaguazo Ruilova
- Laboratorio de Bacteriología y Micología, Facultad de Medicina Veterinaria y Zootecnia, Universidad Central del Ecuador, Quito, Ecuador
| | - Evelyn Pamela Martínez
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Central del Ecuador, Quito, Ecuador
| | - Pamela Estupiñán
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Central del Ecuador, Quito, Ecuador
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Røtterud OJ, Gravning GEN, Hauge SJ, Alvseike O. Hygiene performance rating-An auditing scheme for evaluation of slaughter hygiene. MethodsX 2020; 7:100829. [PMID: 32195144 PMCID: PMC7078355 DOI: 10.1016/j.mex.2020.100829] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Accepted: 01/29/2020] [Indexed: 11/30/2022] Open
Abstract
The Hygiene Performance Rating scheme is developed by Animalia in Norway. This unique auditing tool for assessment of slaughter hygiene has been used in Norwegian abattoirs for the last 10 years. The Hygiene Performance Rating scheme visually evaluates and documents each operation on the slaughter line, assessing the factors that can affect the slaughter hygiene. The protocol is based on a systematic evaluation of general hygienic practices of each operation, such as the operators’ hygienic behavior and risk handling of the carcasses, along with routines and management. The scores are registered in a web-based application. The observations are given a score from 1 to 3, where 1 means “acceptable”, 2 = “potential for improvement”, and 3 = “not acceptable”. Scores for each position is multiplied with a weight factor for hygienic impact and risk (1, 3, 6 or 12) and economic consequences (1 or 2) describing whether the necessary improvement depends on a significant investment (1) or if it is a cheap quick-fix (2) and calculated into a percentage where 100% is perfect hygiene. A presentation of results for the involved parties, including operators, is a crucial part of the implementation of the Hygiene Performance Rating scheme.Systematic auditing tool for evaluating slaughter hygiene. Investigate and improve slaughter techniques and routines. Comprehensive approach to achieve satisfactory results for slaughter hygiene.
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Affiliation(s)
- O J Røtterud
- Animalia - Norwegian Meat & Poultry Research Centre, P. O. Box 396 Økern, 0513 Oslo, Norway
| | - G E N Gravning
- Animalia - Norwegian Meat & Poultry Research Centre, P. O. Box 396 Økern, 0513 Oslo, Norway
| | - S J Hauge
- Animalia - Norwegian Meat & Poultry Research Centre, P. O. Box 396 Økern, 0513 Oslo, Norway
| | - O Alvseike
- Animalia - Norwegian Meat & Poultry Research Centre, P. O. Box 396 Økern, 0513 Oslo, Norway
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18
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Camargo AC, Cossi MVC, Silva WPD, Bersot LDS, Landgraf M, Baranyi J, Franco BDGDM, Luís Augusto N. Microbiological Testing for the Proper Assessment of the Hygiene Status of Beef Carcasses. Microorganisms 2019; 7:microorganisms7030086. [PMID: 30893864 PMCID: PMC6462900 DOI: 10.3390/microorganisms7030086] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Revised: 03/15/2019] [Accepted: 03/16/2019] [Indexed: 11/17/2022] Open
Abstract
Microbiological testing is an important quality management tool in the food industry. In this study, the hygiene status of beef carcasses sampled in eight Brazilian slaughterhouses was assessed by enumeration of different hygiene indicator microorganisms, and a model to establish potential associations among these counts was proposed. The carcasses (n = 464) were surface sampled at four slaughtering steps (step 1: Hide after bleeding; step 2: Carcass after hide removal; step 3: Carcass after evisceration; step 4: Carcass after end washing) and subjected to a counting of mesophilic aerobes (MA), Enterobacteriaceae (EB), total coliforms (TC), and Escherichia coli (EC) using Petrifilm™ plates. Among the sampled beef carcasses (step 4), 32 (6.9%) and 71 (15.3%) presented counts above the microbiological criteria established by (EC) No. 1441/2007 for MA and EB, respectively. Thus, indicating that improvements in slaughter hygiene and a review of process controls are demanded in some of the studied slaughterhouses. The log count differences of EC, TC, and EB from MA were considered as response variables as a function of the slaughtering steps. Differential log counts changed consistently with the steps. The measurements, including the patterns in their inherently random variability, were fairly predictable from steps 1 and 4. The results indicated that differential log counts for TC and EC are not relevant, as their concentrations and random pattern can be inferred from counts of MA and EB. The proposed model can be used as a valuable tool for the design and adoption of feasible quality control programs in beef industries. The adoption of such a tool should have a positive contribution on consumers’ health and enhance product quality.
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Affiliation(s)
- Anderson Carlos Camargo
- Universidade Federal de Viçosa, Departamento de Veterinária, Campus UFV, Viçosa 36570-900, MG, Brazil.
| | - Marcus Vinícius Coutinho Cossi
- Universidade Federal de Uberlândia, Faculdade de Medicina Veterinária, Campus Umuarama, Uberlândia 38400-902, MG, Brazil.
| | - Wladimir Padilha da Silva
- Universidade Federal de Pelotas, Departamento de Ciência e Tecnologia Agroindustrial, Campus Capão do Leão, Pelotas 96001-970, RS, Brazil.
| | - Luciano Dos Santos Bersot
- Universidade Federal do Paraná, Departamento de Ciências Veterinárias, Rua Pioneiro, 2153, Palotina 85950-000, PR, Brazil.
| | - Mariza Landgraf
- Food Research Center, Universidade de São Paulo, Faculdade de Ciências Farmacêuticas, Departamento de Alimentos e Nutrição Experimental, Cidade Universitária, São Paulo 05508-080, SP, Brazil.
| | - József Baranyi
- University of Debrecen, Institute of Nutrition, Böszörményi út 138, H-4032 Debrecen, Hungary.
| | - Bernadette Dora Gombossy de Melo Franco
- Food Research Center, Universidade de São Paulo, Faculdade de Ciências Farmacêuticas, Departamento de Alimentos e Nutrição Experimental, Cidade Universitária, São Paulo 05508-080, SP, Brazil.
| | - Nero Luís Augusto
- Universidade Federal de Viçosa, Departamento de Veterinária, Campus UFV, Viçosa 36570-900, MG, Brazil.
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