Toxic Metals in Wild Ungulates and Domestic Meat Animals Slaughtered for Food Purposes: A Systemic Review

The presence of toxic metals in harvested game meat is a cause for concern for public health and meat safety in general. Authorities and food safety agencies continue to develop guidelines and limits of the maximum allowable levels of toxic metals in food products. However, the situation is different for game meat products in developing countries, where a number of shortcomings have been identified. This includes a lack of game meat animal slaughter regulations, specific species’ product limits that have not yet been established and the continued use of hunting or game meat animals’ harvesting plans that could introduce the same toxic metals of concern. This review was conducted from English literature published between 2011 and 2021; it highlights the possible health effects and the shortcomings in the implementation of game meat safety production strategies for toxic metals (Arsenic, Lead, Cadmium and Mercury) in game meat animal production. Lead (Pb) remains the most significant threat for toxic metals contamination in game meat animals and the slaughter processes. In most developing countries, including in South Africa, the monitoring and control of these heavy metals in the game meat value chain has not yet been implemented.

Pork safety – challenges and opportunities

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.

Biosensors for animal health and meat safety monitoring: farm-to-slaughterhouse continuum

The meat supply chain needs to be managed for sufficient levels of consumer protection. Healthy animals are an essential precondition for a safe food supply, since zoonotic diseases, including meatborne pathogens, are a major threat to public health. Information about the livestock’s general health, animal welfare and prevalence of major meatborne hazards such as Salmonella, Campylobacter, STEC and Listeria monocytogenes is of utmost importance for effective biosecurity control on farm. Early detection of these hazards in faecal samples, monitoring blood levels of metabolites relevant for animal welfare (hormones) and animal health (acute phase proteins) can provide high-level control in the animal farming industry. Multiplex biosensors for pathogens and metabolites in the farm-to-slaughterhouse continuum constitute a practical and cost-efficient tool for early detection of signs related to meat safety. Point-of-care multiplex biosensors are an advantage versus commonly used methods ELISA and RT-PCR, since they provide possibilities for early detection and do not require expensive equipment, trained personnel or significant time for sample transfer and analyses. Biosensors can improve meat inspection and meat safety controls, and can serve as a primary tool for monitoring food safety parameters and contribute to the modernization of veterinary inspection and risk-based meat safety assurance system.

Health status and microbial quality of common carp reared in a pond fed with treated wastewater from a slaughterhouse

Wastewater from slaughterhouses in many countries is still discharged into rivers, without having been adequately treated. Such wastewater contains plenty of organic matter which is an ideal source of nutrients for fish, but also for the development of microorganisms. Thus, usage of wastewater in aquaculture could become a health risk for humans, fish due to the introduction of microorganisms into the aquatic environment. In the available literature, there is insufficient data on health and meat safety regarding common carp reared in purified wastewater. The aim of this study was to assess the health and meat safety of common carp cultivated in a fishpond supplemented with slaughterhouse wastewater that was subjected to tertiary treatment. The number of parasites was not significant and not a single parasitic disease was found in this study, but the number of parasite species detected was as expected and typical for carp production. No spring viraemia of carp or koi herpesvirus disease was found. The carp cultivated were in good health and completely safe for human consumption in terms of the presence of microbial contaminants. The safe use of wastewater for fish rearing should be encouraged, but proper treatment of wastewater must be applied before its use.

The Use of Organic Acids (Lactic and Acetic) as a Microbial Decontaminant during the Slaughter of Meat Animal Species: A Review

Wild ungulate species provide a much-needed protein source to many communities in developed and developing countries. Frequently, these game meat animals are slaughtered, and the meat is unknowingly contaminated by microorganisms and released to the unsuspecting public. This review investigates the global usage of organic acids (lactic and acetic acids) as microbial decontamination strategies during slaughter. The results show that there is a more open-minded approach to adopting possible decontamination plans as a tool to improve meat safety during slaughter. Developed countries continue to adopt these strategies, while developing countries are lagging behind. While decontamination of carcasses can lead to a reduction of microbial load on these carcasses, this strategy must not be seen as a replacement of hygiene management during the animals’ slaughter.

An Introduction to Current Trends in Meat Microbiology and Hygiene

Purpose of Review This editorial review aims to provide readers with an introduction to the Current Clinical Microbiology Report Special Issue “Meat Microbiology and Hygiene.” It will provide an overview of overarching trends and developments in this field, introduce the articles presented in this Special Issue, and attempt to offer a glimpse into the future of meat microbiology and hygiene. Recent Findings Meat production has been subjected to transformative changes within the last decade, and the focus of assuring meat safety has shifted to account for changing consumer demands as well as new microbial risks such as strains carrying antimicrobial resistance determinants. Summary Assuring that meat products meet high safety standards remains crucial to consumers worldwide. New risk-based meat safety assurance systems leveraging latest technological advances are needed to protect consumers and promote public health.

Occupational Hazards Exposure and Knowledge, Attitude and Practice towards Meat Safety amongst Abattoir Workers, Hawassa City, Southern Ethiopia

Introduction: Food-borne diseases and occupational problems due to poor knowledge, attitude,s and practice towards safe food handling practices in developing countries are common. The purpose of the study was to determine occupational hazards exposure and to assess knowledge, attitude, and practice towards meat safety among abattoir workers. Methods: A cross-sectional study was carried out on 216 abattoir workers from December 1st to February 30th, 2018 in Hawassa city. Systematic random sampling and semi-structured questionaries were used to collect data. Ethical approval for data collection was obtained from Hawassa University. Results: The study indicated that the majority of them had fair knowledge (42.3%), positive attitude (43.8%), and fair practice (45.3%) towards food safety and compliance with abattoir law. The study also revealed the positive relationship between knowledge and attitude (p<0.01); knowledge and practice (p<0.001), attitude and practice (p<0.01). The main three frequently reported occupational hazards were ergonomic hazard (19.7%), mechanical hazard (18.9%), and psychological hazard (16.7%). Conclusion: The study concluded that there was a poor level of knowledge, negative attitudes, and poor practices of abattoir workers towards meat handling, and compliance with the abattoir law. The study also found that occupational-related hazards most common in this work setting, which are persisting were needed to be improved, through training and occupational health and safety service.

Safety of Commercially Available Beef Burger in Saudi Arabia

The safety of meat has been at the forefront of societal concerns in recent years, and indications exist that challenges to meat safety will continue in the future. Major meat safety issues and related challenges include the need to control traditional and emerging pathogenic microorganisms, such as increased virulence and low infectious doses or resistance to antibiotics or food-related stresses. This study aimed to recognize microbial contamination and heavy metals content. Thirty-eight frozen and freshly prepared burger (local and imported) samples were collected from randomly selected supermarkets and fast-food restaurants in Jeddah. Yeasts/Molds had the highest count (204.3 CFU/mL) followed by total aerobic mesophiles (69.5 CFU/mL), total coliforms (16.2 CFU/mL) and Escherichia coli (10.0 CFU/mL). Salmonella species were positive in 39.5% of samples. Fresh burgers had more counts of TVC, total coliforms, Escherichia coli, and Bacillus cereus. Amoxicillin-clavulanate and Ampicillin had a high frequency of resistance in the studied sample. None of the studied samples had detectable traces of heavy metals’ elements. This research provides valid data to protect consumers from different health risks related to burgers in Saudi Arabia.