scholarly journals Pork safety – challenges and opportunities

2021 ◽  
Vol 854 (1) ◽  
pp. 012043
Author(s):  
Nedjeljko Karabasil ◽  
Tamara Boskovic ◽  
Dragan Vasilev ◽  
Nikola Betic ◽  
Mirjana Dimitrijevic
Keyword(s):  
Food Safety ◽  
Toxoplasma Gondii ◽  
Yersinia Enterocolitica ◽  
Meat Inspection ◽  
Production Chain ◽  
Pork Production ◽  
Pork Products ◽  
Meat Safety ◽  
Challenges And Opportunities ◽  
Safe Food

Abstract As pork and pork products represent an important part of the diet, the issue of pork safety and quality has become more prominent. Food safety concerns are shaping consumers’ attitudes toward safe food. The farm and meat sectors aim at producing healthy animals in a protected environment, which is a key point for food/meat safety. The most common biological hazards in the pork production chain are Salmonella spp., Yersinia enterocolitica, Trichinella spp. and Toxoplasma gondii. These hazards are not detectable by conventional meat inspection, and measures rely on prevention or reduction of contamination along the production chain.

scholarly journals Meat Safety from Farm to Slaughter—Risk-Based Control of Yersinia enterocolitica and Toxoplasma gondii

Processes ◽  
2021 ◽  
Vol 9 (5) ◽  
pp. 815
Author(s):  
Nevijo Zdolec ◽  
Marta Kiš
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Toxoplasma Gondii ◽  
Yersinia Enterocolitica ◽  
Effective Control ◽  
Meat Production ◽  
Similar Data ◽  
Safety Control ◽  
Meat Safety ◽  
Latently Infected

The implementation of the traditional meat safety control system has significantly contributed to increasing food safety and public health protection. However, several biological hazards have emerged in meat production, requiring a comprehensive approach to their control, as traditional methods of meat inspection at the slaughterhouse are not able to detect them. While national control programs exist for the most important meat-related hazards, similar data are still lacking for certain neglected threats, such as Yersinia enterocolitica or Toxoplasma gondii. The obstacle in controlling these hazards in the meat chain is their presence in latently infected, asymptomatic animals. Their effective control can only be achieved through systematic preventive measures, surveillance or monitoring, and antimicrobial interventions on farms and in slaughterhouses. To establish such a system, it is important to collect all relevant data on hazard-related epidemiological indicators from the meat chain, which should provide relevant guidance for interventions at the harvest and post-harvest stage. The proposed approach is expected to improve the existing system and provide many opportunities to improve food safety and public health.

scholarly journals Challenges and Opportunities in Food Safety-A Review

2021 ◽  
Vol 8 (2) ◽  
pp. 20-28
Author(s):  
Iram Asim ◽  
Humaira Yasmeen
Keyword(s):  
Food Safety ◽  
Infectious Diseases ◽  
Large Scale ◽  
Emerging Infectious Diseases ◽  
Health Issues ◽  
Food Handling ◽  
Food Borne ◽  
Challenges And Opportunities ◽  
Strict Regulation ◽  
Safe Food

Food-borne diseases are the group of disorders that are caused by consuming food having microbial existence in it. So safe food handling is to make sure the lessening of detrimental effects in growth to the packaging of food to minimize health issues on consumers which otherwise can lead to large scale disease outburst. This review concludes the findings of the studies on how food is being handled from farm to fork, how airlines are contributing towards the spreading of diseases, how any negligence in any one of the steps can cause havoc to mankind in the light of the recent coronavirus pandemic. This review suggests the methods for the detection of food-borne viruses and the challenges for the regulation of zoonotic outbursts. This review recommends strict regulation, updating of the food handling policies, and ways to control emerging infectious diseases in relation to food.

scholarly journals Parasitological and Microbiological Investigation of Meat and Offal Consumed in Istanbul

2021 ◽  
Author(s):  
Emek Dümen ◽  
Zahide Bilgin ◽  
Nadide Gizem Tarakçı ◽  
Gözde Ekici ◽  
Funda Hatice Sezgin
Keyword(s):  
Escherichia Coli ◽  
Toxoplasma Gondii ◽  
Foodborne Pathogens ◽  
Salmonella Enteritidis ◽  
Total Coliform ◽  
Effective Control ◽  
Production Chain ◽  
Microbiological Parameters ◽  
Sheep Brain ◽  
Safe Food

Abstract In this study, it was aimed to explore the presence of some important foodborne parasitological and microbiological parameters that may seriously risk the consumers’ health (total coliform, Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, Escherichia coli EHEC O157:H7, Salmonella spp., Salmonella enteritidis, Salmonella typhimurium and Toxoplasma gondii) in meat and offals that are sold in various sales points in different districts of Istanbul. For this purpose, 400 samples (100 mutton, 100 beef, 100 minced meat and 100 sheep brain) were collected and analyzed by using PCR procedures for aforementioned parameters. The data obtained, were interpreted by statistical methods and binary correlations among the parameters will be exposed. Besides, a risk alligment was formed among the sales points and the products. According to the results, Escherichia coli EHEC O157:H7 and Toxoplasma gondii were determined in any samples. However except the aforementioned parameters all the analyzed microbiological variables were exposed in different samples with different concentrations. The results were verified by real-time PCR procedures. Binary correlation analysis were applied to the positive determined microbiological parameters. The results showed that all the positive determined microbiological parameters were positively correlated with each other. The result of the study showed that applynig good hygien procedures is very important to supply qualified and safe food to the costumers is very improtant in very step of food production chain but especially in the sales points that sell ready to eat foods. Besides, it was concluded that the implementation of effective control / inspections and continious education programs which would be held by related government agencies would be very effective for decreasing the incidence of the foodborne pathogens.

Tracking the Salmonella Status of Pigs and Pork from Lairage through the Slaughter Process in the Republic of Ireland

2010 ◽  
Vol 73 (12) ◽  
pp. 2148-2160 ◽  
Author(s):  
S. J. DUGGAN ◽  
C. MANNION ◽  
D. M. PRENDERGAST ◽  
N. LEONARD ◽  
S. FANNING ◽  
...  
Keyword(s):  
Strong Association ◽  
Phage Type ◽  
Cross Contamination ◽  
Production Chain ◽  
Pork Production ◽  
Pork Products ◽  
Plant Environment ◽  
Serological Status ◽  
Conveyor Belts ◽  
The Republic

Salmonella Typhimurium is the predominant serotype isolated from humans in Europe. Pork and pork products are recognized vehicles of Salmonella and are responsible for outbreaks of human salmonellosis. Pigs can become infected with Salmonella on the breeding or fattening farm and during transport, lairage, and slaughter. The aim of this study was to investigate selected points of Salmonella contamination from the time pigs entered the lairage to the time the carcass was processed in the boning hall and to determine the importance of different sources of Salmonella along the Irish pork production chain. A second objective was to evaluate whether the serological status or category of a herd influenced the levels of bacteriological contamination detected on individual carcasses and pork cuts during slaughter and dressing operations. All samples were tested for the presence and numbers of Salmonella. Enterobacteriaceae numbers were also determined. Serotype, phage type, and pulsed-field gel electrophoresis were utilized to determine similarity among Salmonella isolates. Lairage was a major source of cross-contamination with Salmonella as were the hands of evisceration operatives, conveyor belts, and equipment in the boning hall. Cross-contamination within the slaughter plant environment accounted for up to 69% of Salmonella carcass contamination. In general, herd category reflected the bacteriological status of carcasses and pork cuts. Major findings were a strong association (P < 0.01) between Enterobacteriaceae counts and Salmonella occurrence on prechill carcasses and a significant association (P < 0.05) between Enterobacteriaceae counts and Salmonella occurrence on pork cut samples.

Comparative genomics and antibiotic resistance of Yersinia enterocolitica obtained from a pork production chain and human clinical cases in Brazil

2021 ◽  
pp. 110917
Author(s):  
Bruna Torres Furtado Martins ◽  
João Luiz de Meirelles ◽  
Wellington Pine Omori ◽  
Rafael R. de Oliveira ◽  
Ricardo Seiti Yamatogi ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Comparative Genomics ◽  
Yersinia Enterocolitica ◽  
Production Chain ◽  
Pork Production ◽  
Clinical Cases

scholarly journals Salmonellain the pork production chain and its impact on human health in the European Union

2017 ◽  
Vol 145 (8) ◽  
pp. 1513-1526 ◽  
Author(s):  
S. BONARDI
Keyword(s):  
European Union ◽  
Human Health ◽  
The European Union ◽  
Production Chain ◽  
Pork Production ◽  
Pork Products ◽  
Food Borne ◽  
Pig Carcasses ◽  
On Farm

SUMMARYSalmonellaspp. comprise the second most common food-borne pathogens in the European Union (EU). The role of pigs as carriers ofSalmonellahas been intensively studied both on farm and at slaughter.Salmonellainfection in pigs may cause fever, diarrhoea, prostration and mortality. However, most infected pigs remain healthy carriers, and those infected at the end of the fattening period could pose a threat to human health. Contamination of pig carcasses can occur on the slaughter line, and it is linked to cross-contamination from other carcasses and the presence ofSalmonellain the environment. Therefore,Salmonellaserovars present on pig carcasses can be different from those detected in the same bathes on the farm. In recent years,S.Typhimurium,S.Derby andS.serotype 4,[5],12:i:- (a monophasic variant ofS.Typhimurium) have been the most common serovars to be detected in pigs in EU countries, butS.Rissen,S.Infantis,S.Enteritidis andS.Brandenburg have also been reported. In humans, several cases of salmonellosis have been linked to the consumption of raw or undercooked pork and pork products. Among the main serovars of porcine origin detected in confirmed human cases,S.Typhimurium, the monophasic variantS.4,[5],12:i:- andS.Derby are certainly the most important.

Role of Slaughtering in Salmonella Spreading and Control in Pork Production

2013 ◽  
Vol 76 (5) ◽  
pp. 899-911 ◽  
Author(s):  
HECTOR ARGUELLO ◽  
AVELINO ÁLVAREZ-ORDOÑEZ ◽  
ANA CARVAJAL ◽  
PEDRO RUBIO ◽  
MIGUEL PRIETO
Keyword(s):  
Foodborne Pathogens ◽  
Production Chain ◽  
Factors Affecting ◽  
Pork Production ◽  
Control Programs ◽  
Pork Products ◽  
Critical Control Points ◽  
And Control ◽  
Carcass Contamination

Salmonella is one of the major foodborne pathogens worldwide. Pork products are among the main sources of Salmonella infection in humans, and several countries have established Salmonella surveillance and control programs. The role of slaughtering in carcass contamination has been indicated by studies focused on the slaughterhouse environment. In this review, we examine and discuss the information available regarding the influence that farm status, pig transport, and lairage have on the carriage of Salmonella by pigs entering the slaughter line. The evolution of carcass contamination throughout the slaughtering process, the main sources of contamination in the dirty and clean zones of the slaughter line, and previously reported prevalence of Salmonella on carcasses and factors affecting this prevalence also are discussed. The importance of implementing interventions at the slaughter level is discussed briefly. Consistent with the information available, pigs from infected farms and newly acquired or recrudescent infections in pigs at the subsequent stages of transport and lairage are important sources of Salmonella at the slaughtering plant. The continuous introduction of Salmonella into the slaughterhouse and the potential for resident flora constitute a risk for carcass contamination. At the slaughterhouse, some dressing activities can reduce carcass contamination, but others are critical control points that jeopardize carcass hygiene. This information indicates the importance of considering slaughter and previous stages in the pork production chain for controlling Salmonella in swine production.

Pork consumption in Brazil: challenges and opportunities for the Brazilian pork production chain

2011 ◽  
Vol 11 (2) ◽  
pp. 99-113 ◽  
Author(s):  
Marcia Dutra de Barcellos ◽  
Maria Stella de Melo Saab ◽  
Federico Pérez-Cueto ◽  
Marcelo Gattermann Perin ◽  
Marcos Fava Neves ◽  
...  
Keyword(s):  
New Product Development ◽  
Eating Habits ◽  
Economic Status ◽  
Distribution Channel ◽  
Production Chain ◽  
Pork Products ◽  
Challenges And Opportunities ◽  
Using Data ◽  
Favourable Environment ◽  
Pork Consumption

In spite of being the world's most consumed meat, pork ranks only third in Brazil, with a consumption level much lower than that of poultry and beef. Although consumption of fresh pork meat has been increasing in recent years, 67.9% of the Brazilian pork consumption is based on processed pork products. Despite the chain's many technological improvements in recent years, producers and industry are not yet focused on innovation nor on informing and captivating the new millennium's consumer. Brazil is a country of continental dimensions and recent changes in the economic status of the population have created a favourable environment for the development of new pork products. This study investigates consumers' eating habits, preferences and satisfaction using data collected from a survey among 482 consumers as part of the Q-PorkChains project in Brazil. Results indicate that consumers prefer fresh (not frozen) products and the supermarket is their preferred distribution channel. Pork products are consumed mostly at home, with family, on any day of the week. Consumers are generally satisfied with the products available in the market, although health aspects, convenience and price could be improved. Overall, the interviewed pork consumers in Brazil signal opportunities for the pork chain in terms of innovation and new product development.

Approaches for Reducing Salmonella in Pork Production

2007 ◽  
Vol 70 (11) ◽  
pp. 2676-2694 ◽  
Author(s):  
SHIVANI OJHA ◽  
MAGDALENA KOSTRZYNSKA
Keyword(s):  
Management Practices ◽  
Multidrug Resistant ◽  
Production Chain ◽  
Pork Production ◽  
Pork Products ◽  
Food Research ◽  
Critical Control Points ◽  
Swine Operations ◽  
Contaminated Food ◽  
Intestinal Pathogens

Salmonellosis is an important disease in humans and is associated with contaminated food, including pork products. Salmonella infection is invasive in humans, but it usually remains latent within the swine population, creating reservoirs for carcass contamination. Although abattoirs implement stringent procedures during carcass processing, some raw pork products still have Salmonella contamination. To reduce the presence of Salmonella, a dynamic picture of the pork production chain is needed that includes management practices aimed at health and welfare of swine and practices within swine operations that affect the environment and community health. Swine practices indirectly influence the spread of zoonotic enteric pathogens. Pathogens in food animals can escape detection, and critical control points often are missed. Preharvest growth of swine by enhancement of normal gut flora and targeting intestinal pathogens through nonantibiotic approaches might improve food safety and reduce antibiotic residues. In light of the threat posed by multidrug-resistant pathogens, old dogma is being revisited with optimism for potential utility in promoting pre- and postharvest pork safety. This review includes possible approaches that can be implemented in swine operations and postslaughter during pork processing with simultaneous omission of sub-therapeutic antibiotics to control Salmonella. We emphasize the vital roles of the veterinarians, pig producers, industry, food research scientists, and government guidelines for the strategic implementation of approaches to Salmonella control across the pork production and processing chains.

Sign in / Sign up

Export Citation Format

Share Document