scholarly journals Analysis of the Factors Influencing Veterinary Food Inspectors in Poland

Animals ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 884 ◽  
Author(s):  
Joanna Wojtacka ◽  
Beata Wysok ◽  
Joanna Szteyn
Keyword(s):  
Food Safety ◽  
Animal Health ◽  
Animal Origin ◽  
Graduate Courses ◽  
Food Of Animal Origin ◽  
Overall Evaluation ◽  
Negative Factors ◽  
Overall Job Satisfaction ◽  
Different Sources

The evaluation of the quality of Veterinary Inspection in Poland has received much attention in the past few years. Veterinarians working as Food Inspectors face numerous and newly arising problems in the protection of animal health status, providing surveillance information on the occurrence of diseases, and carrying out risk analyses of the hazards related to food of animal origin. From the 130 active veterinarians attending the post graduate courses in “Hygiene of slaughter animals, meat and animal origin products” in Poland, 119 took part in the survey. The questionnaire consisted of 15 questions that delivered information on demographic features of the respondents, and various aspects of the course of their work: (a) Motivation to undertake work in food safety sector, (b) overall job satisfaction, (c) crucial negative factors and (d) occupational hazards. Participants were mainly under 40 years of age. They were Veterinary Food Inspectors working as Official and Approved Veterinarians. Permanent position and economic reasons were their main motivation in the food safety sector. They indicated problems related to insufficient training in ante and post mortem examination, work with legal acts and risk analysis. They also declared a lack of preparation in coping with crisis situations. One third of the respondents declared their health and lives were endangered, while fulfilling professional duties and pointed at different sources of hazards. The overall evaluation of the work in food safety sector was rated good and satisfactory.

scholarly journals Pumpkin Waste as Livestock Feed: Impact on Nutrition and Animal Health and on Quality of Meat, Milk, and Egg

Animals ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. 769 ◽  
Author(s):  
Valdez-Arjona ◽  
Ramírez-Mella
Keyword(s):  
Animal Feed ◽  
Animal Health ◽  
Animal Origin ◽  
Plant Residues ◽  
Vegetable Waste ◽  
Nutrition And Health ◽  
Livestock Feed ◽  
Food Of Animal Origin ◽  
Feeding Costs

Meat, milk, and egg contribute positively to the nutrition and health of humans; however, livestock requires a large number of resources, including land for fodder and grains. Worldwide millions of tons of vegetable waste are produced without any further processing, causing pollution and health risks. Properly managed vegetable waste could provide a source of feed for livestock, thus reducing feeding costs. In this regard, pumpkin waste (Cucurbita sp.) is an alternative. Research on pumpkin waste on animal nutrition is scarce, however, it has potential as animal feed not only for its nutritional value but also for its antioxidants, pigments, and polysaccharides content that could enhance quality of meat, milk, and egg, as well animal health. In this review, we describe the environmental impact of livestock as a result of greater demand for food of animal origin, including the importance of the consumption of animal foods in human nutrition and health. Moreover, we emphasize the potential of plant residues and, particularly, on the characteristics of pumpkins and how their use as feedstuff for livestock could improve productivity and modify the composition of meat, milk, and egg.

scholarly journals Additives in swine nutrition

2002 ◽  
Vol 56 (1-2) ◽  
pp. 73-82
Author(s):  
Zlatan Sinovec ◽  
Zivan Jokic ◽  
Dragan Sefer
Keyword(s):  
Raw Materials ◽  
Animal Health ◽  
Great Part ◽  
Feed Utilization ◽  
Feed Additives ◽  
Animal Origin ◽  
Growth Promoters ◽  
Negative Effects ◽  
Food Of Animal Origin

To attain better feed utilization, longer preservation, easier manipultion and higher production and better quality of food of animal orgin as the final goal, besides raw materials, feed mixes contain numerous pronutrients (additives), added to perform different effects, in a narrower sense, the term pronutrient implies heterogenous substances, which have no diverse effects and have to be efficient in the manner of use. Basically, all pronutrients have to reach the goal of keeping optimal animal health status and to increase production of food of animal origin without adverse and negative effects. The development of biotechnology had a great part in the appearance of natural alternatives which are able to fulfil and satisfy the high demands of highly productive animals, as well as those of the consumer lobby and environmental protection movements. Growth promoters based upon physiological mechanisms and production potential of the animal have an unquestionable adventage, not only because of the lack of residues in food of animal origin; but also because of their ecological safety and decrease of envirnomental pollution by undigested materials. Demand continues to grow for "all natural", non-pharmaceutical feed additives with growth enhancing effects in food animals. Special attention is paid to minerals (anorganic and organic sources), growth stimulators (antibiotics, probiotics prebiotics), substances for better feed utilization (enzymes, acidifers) adsorbents.

scholarly journals Effect of using antioxidants as feed additives in the diet of dairy cows on the vitamin E and lycopene content of milk

2010 ◽  
pp. 69-72
Author(s):  
Berta Vanda Sütő ◽  
Béla Béri
Keyword(s):  
Vitamin E ◽  
Animal Health ◽  
Feed Additives ◽  
Feed Additive ◽  
Animal Origin ◽  
Food Of Animal Origin ◽  
Lycopene Content ◽  
Quality Of Food ◽  
Competitive Products

In 2007, the aim of an Ányos Jedlik program and call for tenders was to support application-oriented, strategic research and development projects, which can increase the competitiveness of the Hungarian economy. In the framework of our project, we intended to examine whether non-protected antioxidants – in this case: vitamin E and lycopene – used as feed-additives can increase the antioxidant content of milk. The milk with anincreased level of vitamin E and lycopene content can be used for producing functional foods which will represent competitive products on the current market of milk products. Our results show that the use of vitamin E as feed-additive can significantly increase the amount of vitamin E in the milk. The use of lycopene as feedadditive also gave good results. At the beginning of the experiment, the lycopene content of the milk was below the detection limit, while in the post-feeding milk samples the lycopene became detectable. Based on our results, we are of the opinion that further experiments and analyses are needed regarding the quality of food of animal origin and animal health.

scholarly journals Prevalence, Risk Factors, and Antibiogram of Nontyphoidal Salmonella from Beef in Ambo and Holeta Towns, Oromia Region, Ethiopia

2021 ◽  
Vol 2021 ◽  
pp. 1-13
Author(s):  
Endrias Zewdu Gebremedhin ◽  
Gezahegn Tafesse Soboka ◽  
Bizunesh Mideksa Borana ◽  
Lencho Megersa Marami ◽  
Edilu Jorga Sarba ◽  
...  
Keyword(s):  
Risk Factors ◽  
Food Safety ◽  
Antimicrobial Susceptibility ◽  
Multidrug Resistant ◽  
Animal Origin ◽  
Diffusion Method ◽  
Isolation And Identification ◽  
Disk Diffusion Method ◽  
Cross Sectional ◽  
Food Of Animal Origin

Background. Salmonella has been recognized as a major cause of food-borne illness associated with the consumption of food of animal origin. The present cross-sectional study was conducted from December 2017 to May 2018 in Ambo and Holeta towns to assess the prevalence, risk factors, and antimicrobial susceptibility patterns of nontyphoidal Salmonella isolates from raw beef samples from abattoirs, butchers, and restaurants in Ambo and Holeta towns, Oromia region, Ethiopia. Methods. A total of 354 beef samples were collected from abattoirs, butchers, and restaurants. Salmonella isolation and identification were carried out using standard bacteriological methods recommended by the International Organization for Standardization. Antimicrobial susceptibility testing was performed using the disk diffusion method. Besides, a structured questionnaire was used to collect sociodemographic data and potential risk factors for contamination of meat. Chi-square tests and logistic regression were used for data analyses. Results. Of the total 354 meat samples examined, 20 (5.7%, 95% confidence interval (CI): 3.5–8.6) were positive for Salmonella. Two serotypes belonging to S. typhimurium (11 isolates) and I:4,5,12: i:- (9 isolates) were identified. The Salmonella detection rate in abattoirs, butchers, and restaurants was 4.2% (5/118), 8.5% (10/118), and 4.2% (5/118), respectively. The antimicrobial susceptibility test showed that 40%, 30%, and 20% of the Salmonella isolates were resistant to azithromycin, amoxicillin, and ceftriaxone, respectively. The odds of Salmonella isolation when meat handlers are illiterate were 7.8 times higher than those when they are educated to the level of secondary and above ( P = 0.032 ). Similarly, the likelihood of Salmonella isolation was 6.3 and 7.6 times higher among workers of butcher and restaurants, respectively, who had no training ( P = 0.003 ) and no knowledge ( P = 0.010 ) on food safety and hygiene. Conclusions. The study showed widespread multidrug-resistant Salmonella isolates in the study areas. Therefore, raw meat consumption and indiscriminate use of antimicrobial drugs should be discouraged. Provision of food safety education for meat handlers and further surveillance of antimicrobial-resistant isolates are suggested.

scholarly journals Evaluation of Meat Used for Human Consumption in Latvia

2012 ◽  
Vol 66 (3) ◽  
pp. 87-95
Author(s):  
Aleksandrs Jemeļjanovs ◽  
Inese Zītare ◽  
Ināra Helēna Konošonoka ◽  
Vera Krastiņa ◽  
Lîga Proškina ◽  
...  
Keyword(s):  
Meat Consumption ◽  
Production Costs ◽  
Poultry Meat ◽  
Animal Origin ◽  
Human Consumption ◽  
Broiler Meat ◽  
Beef Breed ◽  
Food Of Animal Origin ◽  
Cattle Herds

Over the last decade in Latvia, the production levels of beef, pork and poultry meat have been dramatically reduced. The yearly meat consumption per capita in Latvia is about 60 kg. Traditionally, pig meat consumption is higher than consumption of bovine meat, which has higher production costs. Lower priced meat from European countries is imported and placed on the market in Latvia. The Research Institute of Biotechnology and Veterinary Medicine “Sigra”, Latvia, LUA, performs important research on meat quality and acquisition of safe and healthy food of animal origin. Cattle herds of meat breed are highly varied both from the aspect of animals and the quality of the sold meat produce. In meat of bovine animals, the settling of cholesterol on the blood vessel walls is precluded by 5.4-8.13% ω-3 and 12.97-16.27% ω-6 on average. The meat of the beef breed cattle contains wholesome proportions of proteins, fatty acids in quantities sufficient for humans, a relatively low cholesterol level (about 77 mg%) and good qualities of the culinary flavours and aromas. There are on-going research studies on the quality of meat of different pig breeds and their influencing factors, as well as on acquisition of meet in accordance with the consumer requirements. Extensive research is carried out also on the quality of broiler meat, with the target of acquisition of new quality meat. Assessment of the role of game meat in human consumption and the hygiene aspects of its acquisition are also included. Due to the development of heliculture in Latvia, the assessment of snail meat and its role in human consumption has also been launched.

scholarly journals Comparative Studies Concerning Microbial Quality of Ecological and Conventional Milk

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Carmen LAZAR ◽  
Ancuta Mihaela ROTAR ◽  
Sorin APOSTU ◽  
Georgiana BUZGAU
Keyword(s):  
Microbiological Quality ◽  
Quality Criteria ◽  
Best Interests ◽  
Animal Origin ◽  
Food Of Animal Origin ◽  
Commission Regulation ◽  
Microbiological Parameters ◽  
Microbiological Criteria ◽  
Quality Of Milk

The quality and safety of grocery became a consumers’ right that affects directly the quality of life. Thus, the issues referring to the safety of grocery is in the center of attention of the institutions created for protecting the customers’ best interests. The bio milk can be defined as milk with zero quality defects. This means that the milk corresponds to all quality criteria, respectively nutritional, sanitary, bacteriologic, technologic, sensorial, and psycho-social. The microbiological analyses that are described in the paper have the purpose of monitoring the microbiological parameters listed COMMISSION REGULATION (EC) No 1441/2007 of 5 December 2007 amending Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs and REGULATION (EC) No 853/2004 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 29 April 2004 laying down specific hygiene rules for food of animal origin. The research was made during the validity period of the 3 types of milk that were studied (eco milk, UHT milk, conventional) respectively the product in the first day of validity, in the middle of the validity period and in the last day of validity. The methods used represented both rapid and classic standardized techniques, using media of enrichment, isolation and confirmation, characteristic to each method. After the realised determinations referring to some microbiological characteristics of the conventional and ecological milk, through the validity period were observed some alterations related to the microbiological quality of milk.

scholarly journals The impact of the quality of silage on animal health and food safety: A review

2000 ◽  
Vol 22 (4) ◽  
pp. 212-216 ◽  
Author(s):  
F. Driehuis ◽  
S.J.W.H. Oude Elferink
Keyword(s):  
Food Safety ◽  
Animal Health ◽  
The Impact

scholarly journals An assessment of the microbiological quality of lightly cooked food (including sous-vide) at the point of consumption in England

2017 ◽  
Vol 145 (7) ◽  
pp. 1500-1509 ◽  
Author(s):  
F. JØRGENSEN ◽  
L. SADLER-REEVES ◽  
J. SHORE ◽  
H. AIRD ◽  
N. ELVISS ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Chicken Liver ◽  
Animal Origin ◽  
Protection Agency ◽  
E Coli ◽  
Food Of Animal Origin ◽  
Colony Forming Units ◽  
Cooked Food ◽  
Foie Gras

SUMMARYThis observational study aims to investigate the microbiological quality of commercially prepared lightly cooked foods with a major component of food of animal origin and collected as would be served to a consumer. A total of 356 samples were collected from catering (92%), retail (7%) or producers (1%) and all were independent of known incidents of foodborne illness. Using standard methods, all samples were tested for: the presence of Campylobacter spp. and Salmonella spp. and enumerated for levels of, Bacillus spp. including B. cereus, Clostridium perfringens, Listeria spp. including L. monocytogenes, Staphylococcus aureus, Escherichia coli, Enterobacteriacea and aerobic colony count (ACC). Results were interpreted as unsatisfactory, borderline or satisfactory according to the Health Protection Agency guidelines for assessing the microbiological safety of ready-to-eat foods placed on the market. Amongst all samples, 70% were classified as satisfactory, 18% were borderline and 12% were of unsatisfactory microbiological quality. Amongst the unsatisfactory samples, six (2%) were potentially injurious to health due to the presence of: Salmonella spp. (one duck breast); Campylobacter spp. (two duck breast and one chicken liver pâté); L. monocytogenes at 4·3 × 103 cfu (colony-forming units)/g (one duck confit with foie gras ballotin) and C. perfringens at 2·5 × 105 cfu/g (one chicken liver pâté). The remaining unsatisfactory samples were due to high levels of indicator E. coli, Enterobacteriaceae or ACC.

scholarly journals Possibilities for the Biological Control of Mycotoxins in Food and Feed

Toxins ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 198
Author(s):  
Ksenija Nešić ◽  
Kristina Habschied ◽  
Krešimir Mastanjević
Keyword(s):  
Biological Control ◽  
Animal Feed ◽  
Animal Origin ◽  
Multidisciplinary Teams ◽  
The Road ◽  
Food Of Animal Origin ◽  
Protein Encoding ◽  
Food And Feed ◽  
Meat And Eggs

Seeking useful biological agents for mycotoxin detoxification has achieved success in the last twenty years thanks to the participation of many multidisciplinary teams. We have recently witnessed discoveries in the fields of bacterial genetics (inclusive of next-generation sequencing), protein encoding, and bioinformatics that have helped to shape the latest perception of how microorganisms/mycotoxins/environmental factors intertwine and interact, so the road is opened for new breakthroughs. Analysis of literature data related to the biological control of mycotoxins indicates the ability of yeast, bacteria, fungi and enzymes to degrade or adsorb mycotoxins, which increases the safety and quality of susceptible crops, animal feed and, ultimately, food of animal origin (milk, meat and eggs) by preventing the presence of residues. Microbial detoxification (transformation and adsorption) is becoming a trustworthy strategy that leaves no or less toxic compounds and contributes to food security. This review summarizes the data and highlights the importance and prospects of these methods.

scholarly journals How a routine checking of Escherichia coli in retailed food of animal origin can protect consumers against exposition to Campylobacter spp. and Listeria monocytogenes?

2010 ◽  
Vol 67 (8) ◽  
pp. 627-633 ◽  
Author(s):  
Ljiljana Trajkovic-Pavlovic ◽  
Budimka Novakovic ◽  
Mirjana Martinov-Cvejin ◽  
Vera Gusman ◽  
Sanja Bijelovic ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Food Safety ◽  
Poultry Meat ◽  
Animal Origin ◽  
Plate Count ◽  
Food Of Animal Origin ◽  
Microbiological Methods ◽  
Campylobacter Spp

Background/Aim. According to the literature that has been published over the last two decades Campylobacter spp i Listeria monocitogens can be identified as causes of numerous diseases derived by consuming food of animal origin. The purpose of this paper was to find out how established national microbiological criteria of the Republic of Serbia on food safety in retailed food of animal origin could contribute to consumer's protection against exposition to foodborne pathogens such as Campylobacter spp. and Listeria monocytogenes. Methods. During a routine microbiological safety control of randomly selected 60 samples of fresh poultry meat, 30 samples of other fresh meat readymade for grilling, 30 samples of sausage products, 37 samples of heattreated meat, 39 samples of toppings for fast food of animal origin and 31 samples of dairy products a national food safety criteria (Escherichia coli, aerobic plate count, Salmonella spp., coagulasa positive Staphylococcus, Proteus spp., sulphitoreducting Clostridia) were applied and, as well as, testing to Campylobacter spp. and Listeria monocitogens. In determination of Campylobacter spp. and Listeria monocytogenes, food quality control methods of the Food and Agriculture Organization (FAO) were applied, while in determination of the other above motioned bacteria, national provisions on microbiological methods were applied who are adjusted to the FAO ones. Results. Related to the national criteria on microbiological food safety, 88 (38.8%) samples, out of the total 227 tested, were rejected. When to these results, the results of laboratory tests on Listeria monocytogens were added, a terminal number of rejected samples were not changed. When to these results, the results of Campylobacter spp. testing were added, 91 (40.1%) out of the 227 samples were unsatisfied. Results of logistic regression model with occurrence of Escherichia coli as dependent variable indicated that Escherichia coli was 4.5 times likely to occur among samples with Campylobacter spp. than among samples without Campylobacter spp. (OR = 4.515, 95% CI: 1.019-20.002). Sensitivity of the fitted model (Hosmer-Lemeshow p = 0.268) was 76.8% and its specificity was 75.0%. At the same time Escherichia coli was confound in all (100%) food samples that were contaminated by Listeria monocytogenes. Conclusion. Statistical analysis indicated that Escherichia coli was completely sensitive to identify all samples contaminated with Listeria monocytogenas and highly sensitive to identify samples contaminated with Campylobacter spp. Nevertheless, 3 (1.3%) of the tested samples were not covered with Escherichia coli.

Sign in / Sign up

Export Citation Format

Share Document