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 Understanding Traditional Meat Processing Knowledge among the Borana Pastoralist of Northern Kenya

2018 ◽  
Vol 7 (4) ◽  
pp. 30 ◽  
Author(s):  
Buke Dabasso ◽  
Hassan Roba ◽  
Anselimo Makokha ◽  
Arnold Onyango ◽  
Julius Maina
Keyword(s):  
Meat Products ◽  
Meat Production ◽  
Meat Processing ◽  
Northern Kenya ◽  
Future Consumption ◽  
Meat Preservation ◽  
Almost All ◽  
Shelf Stable ◽  
And Storage ◽  
Depth Interviews

Indigenous knowledge on food preparation is an activity practised in almost all agricultural production system. Amongst the Borana pastoralist of Northern Kenya, milk and meat production are the cornerstone of livelihood, and more often abundance occurs without possibility of immediate consumption, triggering the need to preserve surplus for future consumption. The objective of this paper is to document and understand traditional meat preparation knowledge amongst Borana pastoralist’s women of Northern Kenya.The method of collecting information included in-depth interviews and participant observations to document meat preparation skills and knowledge of Borana people as appertains to traditional food ways. It was observed that methods of traditional meat processing and preparation included different forms of drying, use of heat and storage in fat. Fourteen traditional meat products and seven preservation techniques were documented. Drying and deep frying were the major form of meat preservation. Women skillfully put a lot of effort in all stages of meat preparation to produce an end product that is not only shelf stable but traditional products that are appreciated and nutritious. It was observed that only four of the products are currently in use, an indication of steady decline in meat handling knowledge and preparation. 

scholarly journals Occurrence of Listeria monocytogenes in Ready-to-Eat Meat Products and Meat Processing Plants in Spain

Foods ◽  
2015 ◽  
Vol 4 (4) ◽  
pp. 271-282 ◽  
Author(s):  
Diego Gómez ◽  
Laura Iguácel ◽  
Mª Rota ◽  
Juan Carramiñana ◽  
Agustín Ariño ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Meat Processing ◽  
Processing Plants

scholarly journals Whole-Genome Sequences of Seven Listeria monocytogenes Strains from Different Stages of a Poultry Meat Production Chain

2019 ◽  
Vol 8 (11) ◽  
Author(s):  
Victoria López-Alonso ◽  
Sagrario Ortiz ◽  
Joaquín V. Martínez-Suárez
Keyword(s):  
Listeria Monocytogenes ◽  
Draft Genome ◽  
Poultry Meat ◽  
Meat Production ◽  
Whole Genome ◽  
Genome Sequences ◽  
Production Chain ◽  
Content Type ◽  
Three Stages

Here, we present the draft genome sequences of seven Listeria monocytogenes strains isolated during three independent studies carried out in three stages of a poultry meat production chain. The genome sequences of these strains obtained from different stages can help to understand the possible transmission of L. monocytogenes.

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.

Control of Listeria monocytogenes with Combined Antimicrobials on Beef Franks Stored at 4°C

2004 ◽  
Vol 67 (10) ◽  
pp. 2296-2301 ◽  
Author(s):  
MILAGROS UHART ◽  
SADHANA RAVISHANKAR ◽  
NICOLE D. MAKS
Keyword(s):  
Listeria Monocytogenes ◽  
Safety Issue ◽  
Meat Products ◽  
Sodium Lactate ◽  
Meat Processing ◽  
Bacterial Strains ◽  
Log Reduction ◽  
Sodium Diacetate ◽  
Packaged Beef ◽  
Antimicrobial Treatments

Contamination of ready-to-eat meat products such as beef franks with Listeria monocytogenes has become a major concern for the meat processing industry and an important food safety issue. The objective of this study was to determine the effectiveness of combinations of antimicrobials as aqueous dipping solutions to control L. monocytogenes on vacuum-packaged beef franks stored at 4°C for 3 weeks. Commercial beef franks were dipped for 5 min in three antimicrobial solutions: pediocin (6,000 AU), 3% sodium diacetate and 6% sodium lactate combined, and a combination of the three antimicrobials. Samples were then inoculated with 107 CFU/g of either four L. monocytogenes strains individually or a cocktail of the four strains, vacuum packaged, and stored at 4°C for 3 weeks. Sampling was carried out at day 0 and after 2 and 3 weeks of storage. Individual strains, as well as the cocktail, exhibited different responses to the antimicrobial treatments. After 2 and 3 weeks of storage at 4°C, pediocin-treated beef franks showed a less than 1-log reduction for all bacterial strains. Samples treated with the sodium diacetate–sodium lactate combination showed about a 1-log reduction after 2 weeks of storage for all strains and between a 1- and 2-log reduction after 3 weeks of storage, depending on the bacterial strain. When the three antimicrobials were combined, reductions ranged between 1 and 1.5 log units and 1.5 to 2.5 log units after 2 and 3 weeks of storage, respectively, at 4°C. These results indicate that the use of combined antimicrobial solutions for dipping treatments is more effective at inhibiting L. monocytogenes than treatments using antimicrobials such as pediocin separately.

scholarly journals INDICATION OF LISTERIA MONOCYTOGENES IN MEAT AND MEAT PRODUCTS IN THE TERRITORY OF AGRICULTURAL PROVINCE

2019 ◽  
Vol 96 (6) ◽  
pp. 590-593
Author(s):  
M. A. Sinelnikova ◽  
Luybov S. Buzoleva ◽  
N. Yu. Bespechuk ◽  
G. G. Koltun
Keyword(s):  
Listeria Monocytogenes ◽  
Pathogenic Bacteria ◽  
Raw Materials ◽  
Meat Products ◽  
Poultry Meat ◽  
Occurrence Rate ◽  
Meat Production ◽  
Customs Union ◽  
Private And Public ◽  
Constant Quality

In recent decades, the majority of outbreaks of listeriosis with a high percentage of deaths was caused by the consumption of food products, including meat and meat products. One of the main principles of prevention of listeriosis in humans and animals is a constant quality control of food and feeds. The district of the Ussurisk city specializes mainly in the production of agricultural products. Meat production work on the raw materials of local origin, and the imported meat is also used. There was executed a study concerning the possibility of the contamination of meat products of Listeria monocytogenes on the territory of the agricultural province of the district of the Ussurisk city for the period from 2012 to 2015. A total of 21491 sample products were investigated according to rules “Common sanitary and epidemiological and hygienic requirements for goods subject to sanitary-and-epidemiologic supervision (control)” of the Customs Union (Chapter II, section 1) and the Technical Regulations of the Customs Union № 880 “About security of food “(Appendix 1). The presence of 45 positive cases of L. monocytogenes was revealed, at that the most of them have been found in meat products and poultry meat. Observations of the occurrence rate of L. monocytogenes in meat of the imported production for a number of years show these the pathogenic bacteria to be isolated every year in 40% - 66.6% of cases (of all positive cases of isolation from meat). This meat was imported mainly from countries such as Brazil, Paraguay, New Zealand, Austria, England, Uruguay. A large proportion of meat and meat products, contaminated by L. monocytogenes enters the territory of Primorsky Kray from Latin America. It is important to note that meat and meat products contaminated by these pathogens were also produced in the territory of the district of the city of Ussurisk. In connection with it there is obvious the need as for further continuation of monitoring products on the market, as a survey of agricultural animals of private and public farms in the district.

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.

Ochratoxin A in avicultural meat production: chemical and histological effects

2009 ◽  
Vol 2 (1) ◽  
pp. 61-69 ◽  
Author(s):  
G. Bozzo ◽  
E. Ceci ◽  
P. Pinto ◽  
E. Bonerba ◽  
V. Martella ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Prolonged Exposure ◽  
Meat Products ◽  
Balkan Endemic Nephropathy ◽  
Meat Production ◽  
Human Consumption ◽  
Animal Tissues ◽  
Endemic Nephropathy ◽  
Italian Legislation ◽  
Fungal Secondary Metabolites

Ochratoxins are fungal secondary metabolites that may contaminate various foods and beverages. Ochratoxins may undergo bio-concentration in some animal tissues/organs and reach concentrations in meat products that are not acceptable for human consumption. The intake of ochratoxins by humans may result in typical syndromes (nephrotoxicity, carcinogenicity, teratogenicity and immunotoxicity) and has been associated with Balkan Endemic Nephropathy. In this study we evaluated the effects and the dynamics of accumulation of ochratoxin A in the organs and tissues after prolonged exposure (40 days) in broilers through their productive cycle. Cytological and histological examinations revealed severe alterations in the hepatic and renal tissues only in animals fed with high dosages (200 µg/kg) of ochratoxin A. But the toxin was detected at levels of 0.78-2.15 µg/kg at day 10 in the tissues of animals that were given feed containing 100 µg/kg, a dosage of ochratoxin A admitted by the current EU recommendation and Italian legislation, and that did not display gross or histo-pathological lesions. Consumption of ochratoxin A-contaminated avian meat, containing such ochratoxin concentrations, could pose a health risk for some human categories. Intensification of surveillance for fungal toxins in animal feeds is advisable in order to understand and prevent this risk.

scholarly journals Comparative Analysis of Meat Bone Meal and Meat Bone Combustion Using the Life Cycle Assessment Method

Energies ◽  
2021 ◽  
Vol 14 (11) ◽  
pp. 3292
Author(s):  
Zygmunt Kowalski ◽  
Magdalena Muradin ◽  
Joanna Kulczycka ◽  
Agnieszka Makara
Keyword(s):  
Environmental Impact ◽  
Meat Products ◽  
Assessment Method ◽  
Meat Production ◽  
Meat Processing ◽  
Bone Meal ◽  
Gas Consumption ◽  
Total Influence ◽  
Total Meat ◽  
Meat Bone Meal

LCA analysis with 16 impact categories was used for the comparison of two developed combustion technologies: Scenario I—the combustion of meat bone meal produced from all types of meat waste; Scenario II—the combustion of meat bones from the production of meat products. The key hotspots determined were electricity and natural gas consumption, covering as much as 98.2% of the total influence on the environment in Scenario I and 99.3% in Scenario II. Without taking into account the environmental burdens avoided, the LCA analysis showed that Scenario I was assessed to have 71.2% less environmental impact. The avoided burdens approach changed the relationship between the two scenarios. The absolute value score for the overall environmental impact shows that Scenario II can be more environmentally beneficial than Scenario I; however, Scenario I allowed the elimination of all types of Polish meat waste, and Scenario II could only be carried out in meat production units for the elimination of meat bone waste and by-products from meat processing (i.e., 23% of the total meat waste produced in Poland).

scholarly journals СОЦІАЛЬНО-ЕКОНОМІЧНІ ФАКТОРИ ОСОБИСТОГО СПОЖИВАННЯ, ЯК ЧАСТИНА ПРОДОВОЛЬЧОЇ БЕЗПЕКИ

2018 ◽  
Vol 1 (6(18)) ◽  
pp. 35-40
Author(s):  
Пилипенко К. А.
Keyword(s):  
Food Security ◽  
Food Consumption ◽  
Food Products ◽  
Meat Production ◽  
Quality And Safety ◽  
Meat Processing ◽  
Cultural Aspects ◽  
Balanced Diet

The article defines food security, as well as some socio-cultural aspects of food consumption. The level of health of the population is determined depending on the national-regional peculiarities. The problem of quality and safety of products, in particular meat processing enterprises, is considered. Some weaknesses of this branch are highlighted, and the essence of a balanced diet of a personality is given. The analysis of trade in food products in recent years has been carried out, and the forecast of world meat production has been provided.

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