Draft Whole-Genome Sequences of Two Multidrug-Resistant Salmonella enterica Serovar Senftenberg Sequence Type 14 Strains Resistant to Ciprofloxacin, Ceftriaxone, and/or Azithromycin, Isolated from Kolkata, India

We report draft whole-genome sequences of two multidrug-resistant Salmonella enterica serovar Senftenberg sequence type 14 strains resistant to ciprofloxacin, ceftriaxone, and/or azithromycin, which were isolated from neonatal stool and goat meat in Kolkata, India. The genome characteristics, as well as the antimicrobial resistance genes, plasmid types, and integrons, are presented in this report.

VETERINARY AND SANITARY ASSESSMENT OF GOAT MEAT WHEN USING UVMC «VITA-BALANCE»

For this purpose, an economic experiment was conducted in LLC «SHP Lukoz» of the Sernursky district of the RME. Two groups of goats with 6 heads each were selected using the method of pairs of analogues. The first group was a control group, received food according to the basic household ration, the second group was an experimental group, in addition to the basic ration, received UVMC Vita-Balance for 45 days. During the experiment, the physiological state of the goats was taken into account. A veterinary and sanitary assessment of goat meat was carried out and a quantitative analysis of the content of heavy metals in meat was carried out at the FSBI «FCTRB-VNIVI».

The content of coliform and Escherichia coli on Goat Meat From Traditional Markets In Bandar Lampung

The research aimed to determine of contamination of coliform and E.coli in Goat Meet from traditional market in Bandar Lampung. Survei method used in this research and the data were analized descriptively. Sample was taken from 5 tradsional market in Bandar Lampung (Pasar Koga, Pasar Bambu Kuning, Pasar Way Kandis, Pasar Tamin dan Pasar Tugu) each 250 gr. Sample was analized in laboratory Lampung Veterinary Center. The lowest contamination of coliform got from Pasar Bambu Kuning with <3,6 mpn/gr and the highest got from Pasar Tugu and Pasar Tamin with 1100 mpn/gr. Therefore, contamination of E.coli from all markets is <101 . Keywords: goat meat, coliform, E.coli

Preharvest Management and Postharvest Intervention Strategies to Reduce Escherichia coli Contamination in Goat Meat: A Review

Goat meat is the main source of animal protein in developing countries, particularly in Asia and Africa. Goat meat consumption has also increased in the US in the recent years due to the growing ethnic population. The digestive tract of goat is a natural habitat for Escherichia coli organisms. While researchers have long focused on postharvest intervention strategies to control E. coli outbreaks, recent works have also included preharvest methodologies. In goats, these include minimizing animal stress, manipulating diet a few weeks prior to processing, feeding diets high in tannins, controlling feed deprivation times while preparing for processing, and spray washing goats prior to slaughter. Postharvest intervention methods studied in small ruminant meats have included spray washing using water, organic acids, ozonated water, and electrolyzed water, and the use of ultraviolet (UV) light, pulsed UV-light, sonication, low-voltage electricity, organic oils, and hurdle technologies. These intervention methods show a strong antimicrobial activity and are considered environmentally friendly. However, cost-effectiveness, ease of application, and possible negative effects on meat quality characteristics must be carefully considered before adopting any intervention strategy for a given meat processing operation. As discussed in this review paper, novel pre- and post-harvest intervention methods show significant potential for future applications in goat farms and processing plants.

Goat meat products

In general, goat meat is not inferior to other meat types regarding nutritional and biological value–it has a high protein content (up to 29%), and it is a good source of minerals, vitamin B-complex, and essential amino acids. However, the meat of older and culled goats is less juicy, less tender, has a characteristically different odour and taste compared to kids’ goat meat (and meat of other animals), and thus tends to be less desirable. Different meat products could be produced using goat meat (including culled goat meat): dry-fermented sausages (e.g. sucuk), dry-cured meats (Violino di capra–goat prosciutto), frankfurters, mortadella, etc. without adverse effects on products' technological properties. The negative impact of goat meat on the properties of meat products is mainly associated with the use of goat fatty tissue. However, this could be overcome by using fatty tissue of other animals (e.g. pork back fat or beef fatty tissue).

Goat Breeding in the Katanga Copper Belt (KCB): Constraints, Opportunities and Prospects

DR Congo’s copper belt is south of the dismembered former province of Katanga. The population has grown over the past twenty years due to the resumption of industrial and artisanal mining. This situation has led to an increase in demand for agricultural products including meat. The majority of these products are imported due to insufficient local production. Goat meat is the most consumed of the ruminants and most of these animals are imported from Zambia. Thousands of the goats are slaughtered daily and its meat sold in all markets and especially next to thousands of drinking establishments as appetizers. Unfortunately, this opportunity does not benefit local breeders because of several factors including the low productivity of the local goat, a stray breeding system, insufficiency and lack of space for breeding, contamination of pastures by heavy metals, insecurity, supremacy of the mining code over agricultural law, the dispossession of agricultural land belonging to peasants for the benefit of private farmers … In perspective, the establishment of a collaborative structure between breeders, development agents and technicians, researchers and policy makers in sectors related to goat farming and its environment will provide access to information and improve goat production.