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Abrantes AC, Ferreira MP, Ruano Z, Vinhas B, Vaz Y, Vieira-Pinto M. Hygiene and biosecurity conditions of initial examination on-spot in Portugal: One step toward game meat safety. Vet World 2023; 16:882-887. [PMID: 37235150 PMCID: PMC10206970 DOI: 10.14202/vetworld.2023.882-887] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Accepted: 03/15/2023] [Indexed: 05/28/2023] Open
Abstract
Background and Aim Due to the particularities of the first steps of the game food chain, large game species are shot, bled, and handled in collection points (spot of evisceration and initial examination in the field). These steps of the game meat chain affect the microbiological quality of this type of meat, thus posing a risk to consumers. This study aimed to characterize the collection points in terms of central hygiene and biosecurity procedures/requirements. Materials and Methods One survey with 16 questions was applied in 95 hunting areas throughout Portugal. It was a convenience sample obtained by direct visualization on-spot procedures. Four categories were characterized in the survey: Initial examination (performance assiduity and type of operator performing it), hygiene requirements on-spot (floor, ceiling, water, and electricity), biosecurity procedures such on initial examination (use of personal protective equipment as gloves, glasses, mask, and specific clothes), and by-products disposal (destination and packaging of by-products). Results Sixty percentage (n = 57) eviscerated the carcasses and performed the initial examination on-spot. Moreover, most of the time (n = 71), the initial examination was carried out by veterinarians. However, the category that showed the best results was those related to the biosecurity procedures on initial examination, mainly with the use of the individual protective material (e.g., regular use of disposal clothes and specific clothes). Concerning the questions about the disposal of by-products, 66 game managers say that this was done correctly (69%), being the majority destination of the inspected carcasses was the burial (64%; n = 47). Conclusion This survey demonstrates an immediate need in all this problematic of the standardization of hygiene and biosecurity requirements of the collection points, which requires uniform application of rules. There is a lot of resistance and limitations to the inclusion of these requirements in collection points, due to lack of structural and financial conditions. However, training all those involved in the hunting area (hunters, game managers, authorities, etc.) creating rules that promote hunting food security and setting limits on the microbiological criteria of game meat are hot points to consider in the future.
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Affiliation(s)
| | | | - Zita Ruano
- CECAV-Animal and Veterinary Research Centre, UTAD, Vila Real, Portugal
| | - Bruno Vinhas
- Department of Veterinary Sciences, Trás-os-Montes e Alto Douro University, Vila Real, Portugal
| | - Yolanda Vaz
- CIISA, Faculty of Veterinary Medicine, Lisbon University, Lisbon, Portugal
| | - Madalena Vieira-Pinto
- CECAV-Animal and Veterinary Research Centre, UTAD, Vila Real, Portugal
- Department of Veterinary Sciences, Trás-os-Montes e Alto Douro University, Vila Real, Portugal
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), Portugal
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Siluma BJ, Kgatla ET, Nethathe B, Ramashia SE. Evaluation of Meat Safety Practices and Hygiene among Different Butcheries and Supermarkets in Vhembe District, Limpopo Province, South Africa. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:2230. [PMID: 36767596 PMCID: PMC9916278 DOI: 10.3390/ijerph20032230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 01/17/2023] [Accepted: 01/22/2023] [Indexed: 06/18/2023]
Abstract
Good hygienic practices are required to reduce the risk of microbial contamination during meat processing. We evaluated good hygiene and meat safety practices among different village butcheries (6), commercial butcheries (8), and supermarkets (18) through direct personal observations. The supermarkets and commercial butcheries wore personal protective equipment (PPE) and used proper waste procedures. Moreover, there were pest control devices, a safe water supply, and staff handling money away from meat. At village butcheries, wearing hairnets and aprons, and the display of raw meat being separate from offal were identified as good practices. The irregular washing of hands (67%), less use of gloves (83%), wearing of open sandals (67%) and jewelry (33%), use of the same coat for different activities (100%), lack of paper towels (100%) and pest control devices (67%) and mismanagement of waste (33%) were practices that led to unsafe meat handling. Our study identified good meat safety practices at supermarkets. A combination of good and unhygienic meat handling practices were identified at commercial and village butcheries. These findings suggest a need for intervention through training on food safety in order to improve the hygienic practices of meat handling along the beef supply chain, more especially in commercial and village butcheries.
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Affiliation(s)
- Bridget Jabulile Siluma
- Department of Food Science and Technology, Faculty of Science, Engineering, and Agriculture, University of Venda, Thohoyandou 0950, South Africa
| | - Ephraim Tsietsi Kgatla
- Department of Food Science and Technology, Faculty of Science, Engineering, and Agriculture, University of Venda, Thohoyandou 0950, South Africa
| | - Bono Nethathe
- Department of Food Science and Technology, Faculty of Science, Engineering, and Agriculture, University of Venda, Thohoyandou 0950, South Africa
| | - Shonisani Eugenia Ramashia
- Department of Food Science and Technology, Faculty of Science, Engineering, and Agriculture, University of Venda, Thohoyandou 0950, South Africa
- Faculty of Applied Sciences & Biotechnology, School of Bioengineering & Food Technology, Shoolini University India, Bajhol 173229, India
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Korkmaz B, Maaz D, Reich F, Gremse C, Haase A, Mateus-Vargas RH, Mader A, Rottenberger I, Schafft HA, Bandick N, Nöckler K, Alter T, Lahrssen-Wiederholt M, Steinhoff-Wagner J. Cause and Effect Analysis between Influencing Factors Related to Environmental Conditions, Hunting and Handling Practices and the Initial Microbial Load of Game Carcasses. Foods 2022; 11:foods11223726. [PMID: 36429318 PMCID: PMC9689144 DOI: 10.3390/foods11223726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2022] [Revised: 11/11/2022] [Accepted: 11/18/2022] [Indexed: 11/22/2022] Open
Abstract
Environmental, hunting and handling factors affect the microbial load of hunted game and the resulting meat products. The aim of this study was to systematically investigate the influence of several factors on the initial microbial load (IML) of game carcasses during the early hunting chain. Eviscerated roe deer body cavities (n = 24) were investigated in terms of total viable count and the levels of Pseudomonas spp., Lactobacillus spp., Enterobacteriaceae and Escherichia coli (E. coli). Furthermore, a risk analysis based on the obtained original IML data, literature search and a Failure Mode and Effects Analysis (FMEA) was performed. The IML could be explained in a regression model by factors including the higher body weight (BW), damaged gastrointestinal tract by the shot, ambient temperature or rain. The levels of Lactobacillus spp. (p = 0.0472), Enterobacteriaceae (p = 0.0070) and E. coli (p = 0.0015) were lower on the belly flap surface when gloves were used during evisceration. The literature search revealed that studies examining influencing factors (IF) on the IML of game carcasses found contradictory effects of the comparable IF on IML. Potential handling failures may lead to a higher IML of game carcasses during the early hunting chain ranked by FMEA. Several handling practices for game carcasses are recommended, such as ensuring efficient cooling of heavier BW carcasses to limit bacterial growth or eviscerating heavier carcasses before lighter ones.
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Affiliation(s)
- Birsen Korkmaz
- German Federal Institute for Risk Assessment (BfR), 10589 Berlin, Germany
- Correspondence:
| | - Denny Maaz
- German Federal Institute for Risk Assessment (BfR), 10589 Berlin, Germany
- Berlin Brandenburg State Laboratory, Gerhard-Neumann-Straße 2, 15236 Frankfurt (Oder), Germany
| | - Felix Reich
- German Federal Institute for Risk Assessment (BfR), 10589 Berlin, Germany
| | - Carl Gremse
- German Federal Institute for Risk Assessment (BfR), 10589 Berlin, Germany
| | - Annina Haase
- German Federal Institute for Risk Assessment (BfR), 10589 Berlin, Germany
| | | | - Anneluise Mader
- German Federal Institute for Risk Assessment (BfR), 10589 Berlin, Germany
| | - Ingo Rottenberger
- German Federal Institute for Risk Assessment (BfR), 10589 Berlin, Germany
| | - Helmut A. Schafft
- German Federal Institute for Risk Assessment (BfR), 10589 Berlin, Germany
| | - Niels Bandick
- German Federal Institute for Risk Assessment (BfR), 10589 Berlin, Germany
| | - Karsten Nöckler
- German Federal Institute for Risk Assessment (BfR), 10589 Berlin, Germany
| | - Thomas Alter
- Institute of Food Safety and Food Hygiene, Center for Veterinary Public Health, Department of Veterinary Medicine, Freie Universität Berlin, Königsweg 69, 14163 Berlin, Germany
| | | | - Julia Steinhoff-Wagner
- German Federal Institute for Risk Assessment (BfR), 10589 Berlin, Germany
- TUM School of Life Sciences Weihenstephan, Animal Nutrition and Metabolism, Technical University of Munich, Liesel-Beckmann-Str. 2, 85354 Freising-Weihenstephan, Germany
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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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Shange N, Gouws P, Hoffman LC. Changes in pH, colour and the microbiology of black wildebeest (Connochaetes gnou) longissimus thoracis et lumborum (LTL) muscle with normal and high (DFD) muscle pH. Meat Sci 2018; 147:13-19. [PMID: 30172085 DOI: 10.1016/j.meatsci.2018.08.021] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 07/06/2018] [Accepted: 08/24/2018] [Indexed: 10/28/2022]
Abstract
The effect of pH and the spoilage of black wildebeest Longissimus thoracis et lumborum (LTL) muscles with normal (pH > 6.06) and high pH (DFD; pH < 6.06) was investigated for 12 days under refrigerated (5 ± 1 °C) aerobic conditions. Results showed that pH affected colour, as initial values from Normal samples (L* = 33.08, a* = 13.60, b* = 10.29, C* = 17.10 and Hab = 36.85) were greater than values for DFD meat (L* = 27.21, a* = 11.10, b* = 6.97, C* = 13.12 and Hab = 32.08). Initial bacterial counts from DFD and Normal pH samples did not differ significantly. Over time, pH decreased for Normal and DFD samples until the 6th and 9th day, respectively, whilst both samples showed a significant decrease in redness and colour intensity. Aerobic bacteria and Enterobacteriaceae reached 7 log cfu/g > 4 days earlier than Normal pH samples and bacterial growth rate was >1.09-fold faster in DFD than Normal meat.
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Affiliation(s)
- Nompumelelo Shange
- Department of Food Science, Stellenbosch University, Stellenbosch, Private Bag X1 Matieland, Stellenbosch 7602, South Africa; Department of Animal Sciences, Stellenbosch University, Stellenbosch, Private Bag X1 Matieland, Stellenbosch 7602, South Africa
| | - Pieter Gouws
- Department of Food Science, Stellenbosch University, Stellenbosch, Private Bag X1 Matieland, Stellenbosch 7602, South Africa
| | - Louwrens C Hoffman
- Department of Animal Sciences, Stellenbosch University, Stellenbosch, Private Bag X1 Matieland, Stellenbosch 7602, South Africa.
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Consumers' perceptions, attitudes and perceived quality of game meat in ten European countries. Meat Sci 2018; 142:5-13. [DOI: 10.1016/j.meatsci.2018.03.016] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2017] [Revised: 03/19/2018] [Accepted: 03/21/2018] [Indexed: 01/08/2023]
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Makanyanga TB, Mutema G, Mukarati NL, Chikerema SM, Makaya PV, Musari S, Matope G. Microbial quality of frozen Nile crocodile (Crocodylus niloticus) meat samples from three selected farms in Zimbabwe. Int J Food Microbiol 2014; 170:44-7. [PMID: 24291179 DOI: 10.1016/j.ijfoodmicro.2013.10.020] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2013] [Revised: 08/15/2013] [Accepted: 10/26/2013] [Indexed: 11/25/2022]
Abstract
Microbial quality of frozen Nile crocodile (Crocodylus niloticus) meat from three farms in Zimbabwe was assessed based on 2051 samples collected for pre-export testing during 2006 to 2011. Data were perused by season and year in terms of aerobic plate (APC), coliform (CC), Escherichia coli (ECC) and Listeria monocytogenes (LMC) counts and the presence of Salmonella spp. The log10-transformed data were compared among the farms and seasons using the Kruskal-Wallis test. Microbial quality of the samples was graded based on the EC No. 2073.2005 criteria for beef. The mean APC and CC for the crocodile meat differed significantly (P=0.000) among the farms with the highest APC (3.2±0.05 log10 cfu/g) and the lowest (2.7±0.05 log10 cfu/g) recorded from farms A and C, respectively. There were no significant differences (P>0.05) in ECC and LMC among the farms, while Salmonella spp. were only isolated from one farm. Although the microbial quality of frozen crocodile meat from these farms was generally within acceptable limits, the isolation of E. coli and Salmonella spp. is of public health concern. Thus, implementing of measures to control the pasteurizing process and to minimize bacterial contamination of crocodile meat after pasteurization need to be carefully considered.
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Affiliation(s)
- Tsitsi B Makanyanga
- Department of Clinical Veterinary Studies, University of Zimbabwe, P.O. Box MP 167, Mount Pleasant, Harare, Zimbabwe
| | - Gideon Mutema
- Department of Clinical Veterinary Studies, University of Zimbabwe, P.O. Box MP 167, Mount Pleasant, Harare, Zimbabwe
| | - Norman L Mukarati
- Department of Clinical Veterinary Studies, University of Zimbabwe, P.O. Box MP 167, Mount Pleasant, Harare, Zimbabwe
| | - Sylvester M Chikerema
- Department of Clinical Veterinary Studies, University of Zimbabwe, P.O. Box MP 167, Mount Pleasant, Harare, Zimbabwe
| | - Pious V Makaya
- Central Veterinary Laboratory, P.O. Box CY 551, Causeway, Harare, Zimbabwe
| | - Shuvai Musari
- Central Veterinary Laboratory, P.O. Box CY 551, Causeway, Harare, Zimbabwe
| | - Gift Matope
- Department of Paraclinical Veterinary Studies, University of Zimbabwe, P.O. Box MP 167, Mount Pleasant, Harare, Zimbabwe.
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van der Merwe M, Jooste PJ, Hoffman LC, Calitz FJ. Two sampling techniques for game meat. J S Afr Vet Assoc 2013; 84:E1-6. [PMID: 23718896 DOI: 10.4102/jsava.v84i1.536] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2012] [Revised: 01/16/2013] [Accepted: 01/22/2013] [Indexed: 11/01/2022] Open
Abstract
A study was conducted to compare the excision sampling technique used by the export market and the sampling technique preferred by European countries, namely the biotrace cattle and swine test. The measuring unit for the excision sampling was grams (g) and square centimetres (cm2) for the swabbing technique. The two techniques were compared after a pilot test was conducted on spiked approved beef carcasses (n = 12) that statistically proved the two measuring units correlated. The two sampling techniques were conducted on the same game carcasses (n = 13) and analyses performed for aerobic plate count (APC), Escherichia coli and Staphylococcus aureus, for both techniques. A more representative result was obtained by swabbing and no damage was caused to the carcass. Conversely, the excision technique yielded fewer organisms and caused minor damage to the carcass. The recovery ratio from the sampling technique improved 5.4 times for APC, 108.0 times for E. coli and 3.4 times for S. aureus over the results obtained from the excision technique. It was concluded that the sampling methods of excision and swabbing can be used to obtain bacterial profiles from both export and local carcasses and could be used to indicate whether game carcasses intended for the local market are possibly on par with game carcasses intended for the export market and therefore safe for human consumption.
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