The Meat Factory Cell (MFC) concept differs from conventional abattoirs by partly working in cell stations instead of production lines. It combines and merges elements of today's separate processes ...and disciplines, namely “slaughter” and “meat primal cutting”, and “disassembles” the carcass from outside-in where limbs, neck, back and loin are removed before internal organs. The aim of this work is to qualitatively assess future meat inspection and hygiene of pork carcasses in the MFC. A holistic assessment of the carcass parts is needed to interpret the significance of findings on separate parts. The MFC offers some opportunities for targeted inspection with cutting edge diagnostic technology. Improved hygiene is expected from the MFC concept due to the fact that limbs, neck and loin are removed first and are not subject to faecal contamination from intestinal content. The MFC provides opportunities for customized chilling regime for different parts, targeted decontamination or pathogen killing processing, which should contribute to safer meat products and less energy consumption. We expect that the MFC approach will potentially fulfill the principles of Codex alimentarius and will improve public health compared to conventional slaughter and meat inspection.
•Improved hygiene is expected from the Meat Factory Cell (MFC) approach.•The MFC will fulfil meat inspection principles of Codex alimentarius.•The novel approach allows a holistic assessment of the carcass parts.•The MFC enable targeted decontamination of primary cuts and by-products.•The MFC provides opportunities for customized chilling regime for different parts.
Full text
Available for:
GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
Ensuring good game meat hygiene is a challenge in the hunting supply chain. Game carcasses can be soiled with intestinal contents or other substances from the environment due to hunting and handling ...practices. This soiling can increase the microbial load (ML) of the carcass and the resulting game meat. The aim of this study was to investigate whether rinsing of soiled and unsoiled body cavities with drinking water can reduce the ML of carcasses. Carcasses of 23 roe deer (Capreolus capreolus) were processed, either rinsed (n = 12) or unrinsed (n = 11), and examined for ML. Swab and muscle samples were taken from the carcasses at killing day and after 3 days of cold storage. The levels of ML were comparable for the rinsed and unrinsed roe deer carcasses with an increase of Pseudomonas spp. during cold storage. Initial ML seems to be independent of visible soiling. Other factors affecting the initial ML should be determined in future studies.
•The effect of rinsing roe deer carcasses was less than expected.•Visual impression of soiling was not reflected in higher counts of initial microbial load.•Other influencing factors for high initial ML should be investigated more in detail in future studies.
Full text
Available for:
GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ
The aim of present study was to evaluate the prevalence of
and
, characterization and antimicrobial resistance of their serotypes and genotyping profiles in fresh beef and poultry meats marketed in ...Zanjan, Iran.
A total of 90 (45 chicken and 45 beef) samples were collected from January to June 2018 focusing on retail meat stores of Zanjan city, Iran. Foodborne pathogen detection and antimicrobial resistance of isolates performed by PCR and disc diffusion methods, respectively. Simplex PCR method was used for screening
and
genes in
and
isolates, respectively.
Findings revealed high contamination in beef and chicken meats with
(68.89% and 88.89%, respectively) and
(53.33% and 46.67%, respectively). The most likelihood of
isolates belonged to
13479 serotype. All
isolates from beef and chicken meat samples had high similarity with serotypes
strain NCTC 10357 and strain MF 4545, respectively. Multi drug resistance (MDR) was seen in both
and
isolates.
This study shows an insight of the current status of beef and chicken meat contamination maketed in Zanjan, Iran with
and
isolates (high contamination rate), their genotypic profile, epidemiological relationship and antimicrobial resistance (AMR) that should be considered as a significant public health concern in Zanjan, Iran.
Full text
Available for:
DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, UILJ, UKNU, UL, UM, UPUK
A survey was conducted in Hisar, located in Haryana, India, to assess the quality of raw chicken meat. To ensure comprehensive coverage, healthy broiler chickens were obtained from various meat ...retail outlets in Hisar city, encompassing the majority of such establishments. Additionally, a sample of control chickens was obtained from the Livestock Farm, College of Veterinary Sciences, Lala Lajpat Rai University of Veterinary and Animal Sciences (LUVAS), Hisar, Haryana, India. The raw chicken meat was grouped into two categories, breast cut and thigh cut. The breast muscles, which include
and
, and the thigh muscles, which include the abductor muscles, were chosen as the samples for proximate analysis, which included physico-chemical, sensory, and microbiological analyses of raw chicken meat. The analysis of the raw meat in the laboratory revealed inconsistent variations between the control and retail samples in terms of parameters, such as proximate composition, pH, the water-holding capacity (WHC), thiobarbituric acid (TBA), instrumental color analysis, and sensory evaluation. The moisture content of the control breast sample was significantly higher (
< 0.05) than that of the samples from shops 2, 3, and 5. However, it was statistically similar to that of the samples from shops 1, 4, and 6. The total plate and psychrotrophic counts of the control thigh sample were significantly lower than those of the samples from shops 3, 4, 5, and 6. Among the thigh pH values, the samples from shops 1, 2, 5, and 6 had significantly higher pH values than the control sample. The variations in the various parameters were multifactorial and established the superiority of birds slaughtered under laboratory conditions and grown in university farms compared to the raw chicken meat available in retail outlets in Hisar city.
Consumers' practices and knowledge play a significant role in ensuring meat safety and hygiene application. This is important in an environment where the slaughter and release of such meat is ...restricted and not always controlled and monitored. This could have been contributed by the lack of slaughter facilities; the controlled movement of live animal restrictions applicable in a typical veterinary diseases-controlled area. The aim of this investigation was to identify meat hygiene practices and general meat safety knowledge applied by consumers of central Bushbuckridge, South Africa. Structured interviews (n=81) were conducted with consumers observed purchasing meat from local meat supply centres. Data analysis was achieved by SAS Statistical software (Version 26) SAS and graphs were drawn using MS Excel 2020. The majority (84.2%, sigma=29.4) of the consumers indicated that meat supplied in the region were from registered facilities. The general belief amongst the consumers was that routine hygiene inspection was conducted by authorities at all meat distributing or butchery facilities (74.1%, sigma=39.7). None of the facilities or/and butcheries in the study area was registered and therefore, no formal regulated practices could have been conducted. Slaughter and distribution of meat within the area were seen as a good business by 78.6%, sigma=18.9 of the consumers, and as a result, the consumers did not have a problem with widespread slaughter and release of this meat to the public outside of those facilities. The extent of hygiene application practices at household level varied. These included the assurance that perishable products were properly handled after purchase (84.1%, sigma=8.3), and the handling or transportation of sourced meat did not comply with cold chain management prescripts (39.9%, sigma=44.9). The likelihood of consumers feeling the same about meat hygiene concerns and practices is undoubtedly low as represented by a high standard deviation (sigma) of the responses. These results show that consumers were relying on authorities for meat safety assurances. This ought to caution authorities on consumer practices and needed interventions such as animal movement policies enforcement. The adoption of such policies by consumers lies with the development and rollout of consumer awareness and meat safety assurances training programs.
Full text
Available for:
IZUM, KILJ, NUK, PILJ, PNG, SAZU, UL, UM, UPUK
The aim of this study was to compare hygiene status of wild boar meat (shoulder and leg) stored up to 21days at 0°C, 7°C or 15°C.
The microbial counts increased gradually in the expected sequence of ...increasing storage temperatures, with TVC at the end of storage ranging from approx. 2logCFU/g (0°C) to 5logCFU/g (15°C). The lactic acid bacteria and psychrotrophic microflora didn't exceed 2logCFU/g and 2.5logCFU/g, respectively. Whereas odor of the meat stored at 0°C and 7°C was still acceptable at the end of storage, the odor of the meat stored at 15°C was barely acceptable after only 7d of storage and also the content of ammonia was significantly higher.
Game meat obtained from animals hunted in the correct way and stored at low temperatures had good microbiological and hygiene status which could be maintained for more than 15days of storage.
•Fresh meat of correctly shot wild boars was practically sterile in the depth of tissue.•Significant differences between meat stored for 21days at 15°C compared to 0°C/7°C.•The most notable differences were in total viable count, ammonia content and odor.•Correctly placed shot and correct storage regime are essential for game meat quality.•In the right conditions its high hygienic quality can be maintained for more than 15days.
Full text
Available for:
GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
Butchers have a huge role in prevention of meat-borne diseases and illness. Hence, this study was conducted to ascertain factors associated with meat hygiene among the butchers. A cross-sectional ...study was conducted among goat and poultry butchers. None of the butchers fall into “adequate” knowledge and “good” practice category. Butchers who had no side job other than butchering (adjusted odds ratio aOR = 3.04, CI = 1.11-8.33), had secondary or higher education (aOR = 3.17, CI = 2.60-14.72), greater workload (aOR = 5.45, CI = 1.01-29.57), and whose shop were closed shop (aOR = 3.33, CI = 1.10-10.38) were more likely to have fair knowledge. Butchers whose shop were temporarily constructed close shop (aOR = 3.07, CI = 1.04-9.06), permanently constructed close shop (aOR = 23.56, CI = 1.91-291.11), and whose ethnicity was Brahmin/Chhetri (aOR = 3.39, CI = 1.10-10.46) were more likely to have satisfactory practices. Despite regular handling of meat, butchers had lack of knowledge and practice on meat hygiene.
Full text
Available for:
BFBNIB, NMLJ, NUK, OILJ, PNG, SAZU, UKNU, UL, UM, UPUK
Swine carcasses are often contaminated with
spp. Heads are more contaminated than shoulders and thighs. Lairage time higher than 10 h is a risk factor for
spp. contamination. Closed-cycle farms ...presented greater carcass contamination.
Full text
Available for:
CEKLJ, GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ
PDF
