The effects of straw-only feeding prior to transport and journey time on faecal pathogen excretion and hide contamination of finished cattle

2001 ◽  
Vol 2001 ◽  
pp. 84-84
Author(s):  
L. Heasman ◽  
S. D. Webster ◽  
M. L. Hutchison ◽  
M. H. Davies
Keyword(s):  
Meat Products ◽  
Interactive Effects ◽  
Meat Production ◽  
Production Chain ◽  
Journey Time ◽  
Feed Withdrawal ◽  
Food Borne ◽  
Food Borne Illness ◽  
Cattle Faeces ◽  
The Uk

Many cases of food-borne illness in the UK are related to the consumption of contaminated meat products. This has highlighted the importance of adopting hygienic procedures throughout the meat production chain, including the farm environment (Pennington, 2000). Many factors are known to affect the hygienic condition of finished cattle (Davies et al., 2000) and various husbandry practices may be used to improve cleanliness at slaughter. Feed withdrawal, for example, may be used to reduce faecal output and improve the visible cleanliness of hides. However, the extent to which this impacts upon microbiological contamination of the hide, and its effects on pathogen levels following transport to the abattoir remain to be determined. This study investigated the interactive effects of feeding a straw-only diet prior to transport and journey time on the microbiological status of cattle faeces and hides.

The effects of level of bedding provision and time in lairage on the contamination of hides of finished cattle with potentially zoonotic bacteria

2002 ◽  
Vol 2002 ◽  
pp. 188-188
Author(s):  
L. Heasman ◽  
M. L. Hutchison ◽  
M. H. Davies
Keyword(s):  
Bacterial Contamination ◽  
Meat Products ◽  
Meat Production ◽  
Production Chain ◽  
Hygienic Condition ◽  
Food Borne ◽  
Husbandry Practices ◽  
Food Borne Illness ◽  
The Uk ◽  
Zoonotic Bacteria

Many cases of food-borne illness in the UK are related to the consumption of contaminated meat products. This has highlighted the importance of adopting hygienic procedures throughout the meat production chain, including the farm and abattoir environment (Pennington, 2000). Many factors are known to affect the hygienic condition of finished cattle (Davies et al., 2000) and various husbandry practices may be used to improve cleanliness at slaughter. However, the extent to which abattoir practices contribute to the contamination of cattle hides is not known. Overnight lairage of cattle prior to slaughter is a common practice in the UK, but the extent to which this affects bacterial contamination of the hide remains to be determined. This study investigated the effects of providing additional straw bedding during lairage on the microbiological cleanliness of cattle during overnight lairage.

Hygiene and Safety in the Meat Processing Environment from Butcher Shops: Microbiological Contamination and Listeria monocytogenes

2016 ◽  
Vol 79 (4) ◽  
pp. 628-634 ◽  
Author(s):  
DANILO AUGUSTO LOPES da SILVA ◽  
MARIANE REZENDE DIAS ◽  
MARCUS VINÍCIUS COUTINHO COSSI ◽  
NATÁLIA PARMA AUGUSTO de CASTILHO ◽  
ANDERSON CARLOS CAMARGO ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Meat Production ◽  
Human Consumption ◽  
Quality And Safety ◽  
Meat Processing ◽  
Microbiological Contamination ◽  
Production Chain ◽  
Indicator Microorganisms ◽  
Butcher Shops

ABSTRACT The quality and safety of meat products can be estimated by assessing their contamination by hygiene indicator microorganisms and some foodborne pathogens, with Listeria monocytogenes as a major concern. To identify the main sources of microbiological contamination in the processing environment of three butcher shops, surface samples were obtained from the hands of employees, tables, knives, inside butcher displays, grinders, and meat tenderizers (24 samples per point). All samples were subjected to enumeration of hygiene indicator microorganisms and detection of L. monocytogenes, and the obtained isolates were characterized by their serogroups and virulence genes. The results demonstrated the absence of relevant differences in the levels of microbiological contamination among butcher shops; samples with counts higher than reference values indicated inefficiency in adopted hygiene procedures. A total of 87 samples were positive for Listeria spp. (60.4%): 22 from tables, 20 from grinders, 16 from knives, 13 from hands, 9 from meat tenderizers, and 7 from butcher shop displays. Thirty-one samples (21.5%) were positive for L. monocytogenes, indicating the presence of the pathogen in meat processing environments. Seventy-four L. monocytogenes isolates were identified, with 52 from serogroups 1/2c or 3c and 22 from serogroups 4b, 4d, 4a, or 4c. All 74 isolates were positive for hlyA, iap, plcA, actA, and internalins (inlA, inlB, inlC, and inlJ). The establishment of appropriate procedures to reduce microbial counts and control the spread of L. monocytogenes in the final steps of the meat production chain is of utmost importance, with obvious effects on the quality and safety of meat products for human consumption.

scholarly journals Occurrence and antibiotic susceptibility of Listeria monocytogenes along meat production chain in southwest Ethiopia

2020 ◽  
Author(s):  
Seid Tiku Mereta ◽  
Beje Gume ◽  
Assegid Getaneh ◽  
Yosef Deneke ◽  
Lelisa Sena ◽  
...  
Keyword(s):  
Antimicrobial Susceptibility ◽  
Antibiotic Susceptibility ◽  
Phenotypic Characterization ◽  
Meat Production ◽  
Cross Sectional ◽  
Production Chain ◽  
Isolation And Characterization ◽  
Food Borne ◽  
Handling Practices ◽  
Butcher Shops

Abstract Background The widespread habit of consumption of raw meat along with poor hygiene during handling, transportation and processing are the major contributors to the high prevalence of food-borne diseases in Ethiopia. Listeriosis is one of the important food-borne diseases acquired through consumption of meat. The aim of this study was to assess the occurrence and antimicrobial susceptibility of Listeria species in meat collected from abattoir and butcher shops.Methods A cross-sectional study was conducted from January 2018 to February 2019 on isolation, phenotypic characterization, and determination of antibiotic susceptibility profiles of isolates of L. monocytogenes. A total of 100 meat samples were collected from abattoir and butcher shops in Jimma Town. Laboratory based isolation and characterization of the Listeria species was made using conventional culture and biolog. Antimicrobial susceptibility test was conducted using ten different selected antibiotics of current veterinary and human therapy. An observational check list was used to assess meat handling practices of butcher shops and abattoir workers.Results From the total of 100 samples collected from butcher shops and the abattoir, 29 (29%; 95% CI: 21.0-38.5%) were found positive for Listeria species. Out of this, 15 (30%, 95% CI: 34.4–68.6%) samples were from the butcher shops and 14 (28%, 95% CI: 31.4–65.6%) were from the abattoir. L. innocua (48.3%) was the dominant species followed by L. seeligeri (27.6%). L. monocytogenes accounts 7% of the isolates. Antibiotic susceptibility tests revealed that L. monocytogenes isolates were susceptible to gentamicin, vancomycin, Sulfamethoxazole-Sulfamethrimethoprim, chloramphenicol and cloxacillin. In contrary, L. monocytogenes isolates were resistant to cloxacillin, penicillin, nalidixic acid and tetracycline. On the other hand, low level of education, lack of training on meat handling and poor cleanliness of meat contact surfaces were significantly associated with the occurrence of Listeria spp. (P < 0.05).Conclusion The findings highlighted the need for regular training on hygienic meat handling practices for meat handlers in order to minimize the risk of food borne diseases. Furthermore, regulation of the optimal use of antimicrobials in food producing animals is highly recommended so as to reduce antimicrobial resistance.

Application of Lysostaphin-Producing Lactobacilli to Control Staphylococcal Food Poisoning in Meat Products

1998 ◽  
Vol 61 (4) ◽  
pp. 419-424 ◽  
Author(s):  
CHRISTOPH CAVADINI ◽  
CHRISTIAN HERTEL ◽  
WALTER P. HAMMES
Keyword(s):  
Starter Culture ◽  
Food Poisoning ◽  
Meat Products ◽  
Residual Activity ◽  
Pilot Scale ◽  
Surface Model ◽  
Lactobacillus Curvatus ◽  
Food Borne ◽  
Food Borne Illness ◽  
Protective Culture

The potential of lysostaphin-producing strains of Lactobacillus curvatus (Lys+) to prevent food-borne illness by Staphylococcus aureus was investigated under practical conditions. A response surface model was developed to estimate the effect of pH, temperature, and salt concentration on the lysostaphin activity. The model was applied to fermenting sausages, and a 90% reduction of lysostaphin activity at ripening was predicted. The residual activity was sufficiently high to reduce staphylococcal counts by 104 to 105 CFU/g within 2 to 3 days to below the level of detection. These results were obtained in pilot scale experiments with L. curvatus (Lys+) as a starter culture and S. aureus as well as Staphylococcus carnosus as model contaminants. The applicability of L. curvatus (Lys+) as a protective culture was studied in a mayonnaise-based meat salad. Upon incubation at 25°C the staphylococci were rapidly killed within 24 h, whereas in the presence of the isogenic Lys− strain the staphylococci grew up to numbers of 107 CFU/g.

scholarly journals Halal food marketing: an evaluation of UK halal standards

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Awal Fuseini ◽  
Phil Hadley ◽  
Toby Knowles
Keyword(s):  
Deoxyribonucleic Acid ◽  
Meat Products ◽  
Meat Production ◽  
Content Type ◽  
Economic Significance ◽  
Halal Food ◽  
The Uk ◽  
Dietary Laws ◽  
Meat Market ◽  
Insight Into

Purpose Because of the economic significance of the Halal meat market, many food business operators have started trading in Halal meat products. Some businesses rely solely on the services of Halal certification bodies (HCBs) to assure Halal consumers as to the authenticity of Halal meat products. However, the lack of unified national or global Halal standards has resulted in confusion as to what is authentic Halal. This paper aims to survey HCBs in the UK to highlight the major differences between the various Halal standards with regard to Halal meat production. Design/methodology/approach Out of 15 HCBs that the authors contacted, 9 agreed to participate in the study. Respondents were asked to indicate what slaughter practices are acceptable according to their standard and further indicate if their respective organisations carried out speciation testing to detect the presence of foreign deoxyribonucleic acid in certified Halal products. Findings All nine certifiers indicated that they owned and operated according to a written Halal standard. The majority of certifiers indicated that they accepted pre-slaughter stunning if the stunning did not result in the death of animals prior to exsanguination, a Muslim should perform the slaughter and a short prayer must be recited and only manual (by hand) slaughter is acceptable. Research limitations/implications The findings give an insight into acceptable and prohibited procedures during Halal meat production in the UK. Abattoir operators, meat processors and retailers can use this as a guide when selecting suitable Halal certifiers for their businesses. Originality/value The study reveals that there are a number of HCBs in the UK who are all operating according to the different interpretation of the Halal dietary laws. The paper further highlights the different slaughter procedures that are acceptable and prohibited to different certifiers.

scholarly journals Identification of risk factors for Salmonella spp. in pigs and control measures during management and transport of animals

2015 ◽  
Vol 31 (4) ◽  
pp. 457-466
Author(s):  
B. Vidic ◽  
S. Savic ◽  
N. Prica
Keyword(s):  
Meat Products ◽  
Control Measures ◽  
Meat Production ◽  
Common Source ◽  
Pork Meat ◽  
Salmonella Spp ◽  
Production Chain ◽  
Meat Juice ◽  
Human Salmonellosis ◽  
Human Infections

Pigs and pork meat products are common source of human salmonellosis. Salmonella can enter the food chain at any point such as the livestock feed, via the on-farm production site, at the slaughterhouse or packing plant, as well as during manufacturing, processing and retailing of food, or through catering and food preparation at home. The understanding of epidemiology of Salmonella sp. at all stages of production chain is of crucial importance. The production of ?Salmonella free pigs? would reduce the risk for the occurrence of human infections Also, production of ?Salmonella free pigs? is difficult to achieve due to a number of practical and financial reasons. However, serological status of particular pig farm can be determined based on the analysis of blood- or meat juice samples taken from slaughtered pigs. This procedure enables the identification of Salmonella free farms?. The basic actions for preventing salmonellosis in humans should involve the following: preventing the entrance of Salmonella to the farm, reducing the number of infected animals and preventing the spread of the infection. The best way to prevent the disease is to keep the infection away from the farm. In order to successfully resolve the problem of human salmonellosis associated with infected pork meat or meat products, control measures need to be simultaneously implemented at all levels of meat production chain.

scholarly journals The Effectiveness of Self-Sufficiency Policy: International Price Transmissions in Beef Markets

2020 ◽  
Vol 12 (15) ◽  
pp. 6073 ◽  
Author(s):  
Jin Guo ◽  
Tetsuji Tanaka
Keyword(s):  
Meat Products ◽  
The United States ◽  
Climatic Conditions ◽  
Meat Production ◽  
Spongiform Encephalopathy ◽  
Local Markets ◽  
Self Sufficiency ◽  
Regional Markets ◽  
The Uk ◽  
National Governments

International beef markets have shocked regional markets in importing countries due to unexpected events such as the COVID-19 epidemic, bovine spongiform encephalopathy (BSE) and high prices for grain feed. After the global food price spikes in 2008, many national governments aimed to improve food self-sufficiency to secure food supply. However, the efficacy of food self-sufficiency policy, particularly that of meat products, is not fully understood. This paper investigates the causal nexus and estimates the degree of volatility transmissions between global and regional beef prices in 10 beef-importing nations for the period January 2006 to December 2013. Furthermore, we empirically analyze how beef self-sufficiency rates affect the correlations between global and local beef markets using a panel analysis. Our primary findings are: (1) Unidirectional causality from global to local markets was found for Georgia, the UK and the United States. Meanwhile, Japan is a large beef importer, and its price causally influences global prices; (2) We found that the interconnectivity between world and regional markets is relatively weak. Regional markets can absorb external shocks in the meat sector better than wheat because meat production is more flexible than grain production, which is heavily dependent on climatic conditions and (3) Empirical results provide strong indications that high self-sufficiency is useful in isolating local markets from global markets. The results obtained from our analysis are extremely useful for policymakers of national governments who desire to insulate domestic from international beef markets in an emergent situation.

Methicillin-resistant staphylococci: implications for our food supply?

2012 ◽  
Vol 13 (2) ◽  
pp. 157-180 ◽  
Author(s):  
M. Ellin Doyle ◽  
Faye A. Hartmann ◽  
Amy C. Lee Wong
Keyword(s):  
Methicillin Resistance ◽  
Meat Products ◽  
Raw Milk ◽  
The United States ◽  
Health Care Facilities ◽  
Additional Food ◽  
Methicillin Resistant ◽  
Food Borne ◽  
Increased Risk ◽  
Food Borne Illness

AbstractFood-borne intoxication, caused by heat-stable enterotoxins produced byStaphylococcus aureus, causes over 240,000 cases of food-borne illness in the United States annually. Other staphylococci commonly associated with animals may also produce these enterotoxins. Foods may be contaminated by infected food handlers during slaughter and processing of livestock or by cross-contamination during food preparation.S. aureusalso causes a variety of mild to severe skin and soft tissue infections in humans and other animals. Antibiotic resistance is common in staphylococci. Hospital-associated (HA)S. aureusare resistant to numerous antibiotics, with methicillin-resistantS. aureus(MRSA) presenting significant challenges in health care facilities for over 40 years. During the mid-1990s new human MRSA strains developed outside of hospitals and were termed community-associated (CA). A few years later, MRSA was isolated from horses and methicillin resistance was detected inStaphylococcus intermedius/pseudintermediusfrom dogs and cats. In 2003, a livestock-associated (LA) MRSA strain was first detected in swine. These methicillin-resistant staphylococci pose additional food safety and occupational health concerns. MRSA has been detected in a small percentage of retail meat and raw milk samples indicating a potential risk for food-borne transmission of MRSA. Persons working with animals or handling meat products may be at increased risk for antibiotic-resistant infections. This review discusses the scope of the problem of methicillin-resistant staphylococci and some strategies for control of these bacteria and prevention of illness.

scholarly journals Isolation and Characterisation of Bacteriophages with Lytic Activity Against Virulent Escherichia coli O157:H7: Potential Bio-Control Agents

2019 ◽  
Author(s):  
Collins Njie Ateba ◽  
Muyiwa Ajoke Akindolire
Keyword(s):  
Meat Products ◽  
Health Concern ◽  
North West ◽  
E Coli ◽  
The North ◽  
Food Borne ◽  
Transmission Electron ◽  
Wide Range ◽  
Alternative Measures ◽  
Cattle Faeces

Bacteriophages can provide alternative measures for the control of E. coli O157:H7 that is currently an emerging food-borne pathogen of severe public health concern. This study was aimed at characterising E. coli O157:H7 specific phages as potential biocontrol agents for these pathogens. Fifteen phages were isolated and screened against 69 environmental E. coli O157:H7. Only 3 phages displayed broad lytic spectra against environmental shiga toxin-producing E. coli O157:H7 strains. These 3 lytic phages were designated V3, V7 and V8. Subsequent characterization indicated that they displayed very high degree of similarities despite isolation from different locations. Transmission Electron microscopy (TEM) of the phages revealed that they all had isometric heads of about 73 &ndash; 77 nm in diameter and short tails ranging from 20 - 25 nm in diameter. Phages V3, V7 and V8 were assigned to the family Podoviridae based on their morphology. Pulsed field gel electrophoresis (PFGE) genome estimation of the 3 phages demonstrated identical genome sizes of ~ 69 nm. The latent periods of these phages were 20 min, 15 min, and 20 min for V3, V7 and V8 respectively while the burst sizes were 374, 349 and 419 PFU/ infected cell respectively. While all the phages were relatively stable over a wide range of salinity, temperatures and pH values, their range of infectivity or lytic profile was rather narrow on environmental E. coli O157:H7 strains isolated from cattle faeces. This study showed that the Podoviridae bacteriophages are the dominant E. coli O57:H7-infecting phages harboured in cattle faeces in the North-West Province of South Africa and due to their favourable characteristics can be exploited in the formulation of phage cocktails for the bio-control of E. coli O157:H7 in meat and other meat products.

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