The occurrence of Salmonella in meat from game hunted in Europe is reviewed, with a focus on Central Europe. Prevalence in fecal samples is different according to region and game species, ranging ...from <5 (wild ruminants) to ca. 20% (wild boar). The pathogen is rarely recovered from carcasses or meat cuts of wild ruminants (<1%). Prevalences on wild boar carcasses have been reported to range from <1 to ca. 7%, the tonsils presumably constituting a main reservoir on the eviscerated carcass. On meat cuts from game, recent German and EU (EFSA) reports indicate a prevalence of <1%. A number of Salmonella enterica serovars can be isolated, with highest prevalences of S. Typhimurium and S. Enteritidis. Persistence of these pathogens in wildlife is a less pressing issue for biology and wildlife conservation than for public health experts, which has been recognized in the framework of zoonoses legislation. On one hand, wildlife is exposed to salmonellae originating from farm animals and humans, and on the other hand, game can be a source of Salmonella in farm animals. Breeding game under intensified conditions (farmed game) as well as extensive breeding of farm animals, notably pigs, can create new epidemiological situations. The pathway of Salmonella from intestinal content of the live animal to individual meat cuts can be described in qualitative terms, yet the relative contribution of the various factors remains to be quantified, which complicates proper risk assessment. Control of Salmonella in the game meat chain is in part based on Good Hygiene Practice from killing and evisceration to chilling and skinning, whereas more detailed data are needed in order to allow risk-based meat inspection.
► The occurrence of Salmonella in meat from game is reviewed. ► A focus is made on hunted wild ungulates in Central Europe. ► Prevalence in feces and on meat from wild ruminants mostly ≤1%, higher in wild boar. ► Average annual game meat consumption low (≤1 kg per person). ► Data gaps and lack of vertical studies complicate risk assessment.
Consolidating food safety measures against COVID-19 Abolmaaty, Assem; Amin, Dina H; Abd El-Kader, Reham M M ...
Journal of the Egyptian Public Health Association,
11/2022, Letnik:
97, Številka:
1
Journal Article
Recenzirano
Odprti dostop
The world is facing an extraordinarily unprecedented threat from the COVID-19 pandemic triggered by the SARS-CoV-2 virus. Global life has turned upside down, and that several countries closed their ...borders, simultaneously with the blockage of life cycle as a result of the shutdown of the majority of workplaces except the food stores and some few industries.
In this review, we are casting light on the nature of COVID-19 infection and spread, the persistence of SARS-CoV-2 virus in food products, and revealing the threats arising from the transmission of COVID-19 in food environment between stakeholders and even customers. Furthermore, we are exploring and identifying some practical aspects that must be followed to minimize infection and maintain a safe food environment. We also present and discuss some World Health Organization (WHO) guidelines-based regulations in food safety codes, destined to sustain the health safety of all professionals working in the food industry under this current pandemic.
The information compiled in this manuscript is supporting and consolidating the safety attributes in food environment, for a prospective positive impact on consumer confidence in food safety and the citizens' public health in society. Some research is suggested on evaluating the use and potentiality of native and chemical modified basic proteins as possible practices aiming at protecting food from bacterial and viral contamination including COVID-19.
Increased product shelf-life and globalisation have led to longer and vastly more complicated food chains; potentially presenting greater opportunity for contamination and microbial growth to occur. ...Modern food safety management systems risk assess hazards (based on current scientific data) and strive to control these, often extensive and convoluted, food production/supply chains through appropriate good hygiene practices (GHP) and HACCP. Contamination of food as a result of human error can undermine even the most carefully prepared and executed HACCP system – culminating in foodborne infection, outbreaks, reputable damage, and erosion of consumer trust. This paper provides a review on the effect of human factors on the food sector in Ireland. Figures on foodborne outbreaks, laboratory analysis of ready-to-eat (RTE) foods, and crude incidence rate (CIR) per 100,000 population of infection were examined; in order to gain insight into the occurrence of food safety breaches in Ireland. Food safety legislative requirements and recommendations for Irish food businesses are considered, along with rates of inspection and enforcement. An average of 86 closure orders are issued in Ireland every year as a result of breaches, which can be generally either partially/fully attributed to human factors. This paper examines the critical role of human factors in safe food production; and includes data from Irish surveys on food safety training (food handlers and trainers) and food safety violations in a selection of Irish food premises.
Food business owners need to commit time and resources to identifying, risk assessing, and addressing the potential role of ‘human error’ in their facility – whether intentional, unintentional, direct, or indirect. Appropriate recognition of the importance of human factors in food safety management, coupled with a high standard of training and appropriate implementation of food safety principles is necessary to safeguard modern food businesses.
Background
The world is facing an extraordinarily unprecedented threat from the COVID-19 pandemic triggered by the SARS-CoV-2 virus. Global life has turned upside down, and that several countries ...closed their borders, simultaneously with the blockage of life cycle as a result of the shutdown of the majority of workplaces except the food stores and some few industries.
Main body
In this review, we are casting light on the nature of COVID-19 infection and spread, the persistence of SARS-CoV-2 virus in food products, and revealing the threats arising from the transmission of COVID-19 in food environment between stakeholders and even customers. Furthermore, we are exploring and identifying some practical aspects that must be followed to minimize infection and maintain a safe food environment. We also present and discuss some World Health Organization (WHO) guidelines-based regulations in food safety codes, destined to sustain the health safety of all professionals working in the food industry under this current pandemic.
Conclusion
The information compiled in this manuscript is supporting and consolidating the safety attributes in food environment, for a prospective positive impact on consumer confidence in food safety and the citizens’ public health in society. Some research is suggested on evaluating the use and potentiality of native and chemical modified basic proteins as possible practices aiming at protecting food from bacterial and viral contamination including COVID-19.
In the context of the revision of the Codex Alimentarius Commission document “Principles for the Establishment and Application of Microbiological Criteria CAC/GL 21/1997”, and in the scope of an ...FAO/WHO pilot project, seven examples on the application of microbiological criteria were developed to help illustrate the different contexts in which microbiological criteria might be used. This example describes a Good Hygiene Practice (GHP)-based microbiological criterion (MC), following the structure agreed by FAO/WHO. A GHP-based MC is a criterion used to monitor the production process of an establishment, to verify if it is functioning as expected and that GHPs are correctly implemented. For the development of this example, the authors chose raw meat preparations as the food commodity of interest, and Escherichia coli as an indicator of the effectiveness of GHPs during production. The sampling plan, including the values of M, m, n, and c, the analytical unit size, the analytical method, interpretation of results and corrective actions in case of non-conformance were based on empirical knowledge and on legislative rules in the countries of origin of the authors. This example is to illustrate the general approach which can be taken to establish such criteria and can be applied to other foods and for other microbiological contaminants.
•Development of a GHP-based microbiological criterion following a structured approach.•GHP-based microbiological criterion to assess correct implementation of GHP.•Sampling plan adapted to the specific commodity/food.•Corrective measures to be taken when unsatisfactory results are detected.
The results of qualitative and quantitative research of food safety knowledge and practices among the elderly in Slovenia are presented and discussed. Data were collected via observation and ...anonymous questionnaires. The study was conducted in 2009 with 100 elderly people, who were attending training for maintaining their balance at the Faculty of Health Sciences at the University of Ljubljana in Slovenia at the time of the investigation. The aim of the study was to investigate the food safety knowledge and practices of the elderly in urban and rural environments. For this study, an observation sheet and a questionnaire were designed. Observations about good hygiene practice at home were performed with six elderly people living in the city and ten living in villages. During observation, ten different surfaces in the homes of six volunteers in town were swabbed and examined for microbiological quality. Fifty randomly selected elderly people living in town and the same number living in villages were included in the questionnaire. The results gained via the observations and the questionnaire show a certain amount of inappropriateness during food preparation processes between groups, especially in terms of poor hygiene, incorrect sequences of food preparation, incorrect temperature and distribution of food in the refrigerator. The results show that most working surfaces and kitchen tools are contaminated with non-pathogenic and potentially pathogenic microorganisms. The hands of the volunteers are the most contaminated by microorganisms among all selected surfaces, followed by kitchen counters and chopping boards. The elderly are not sufficiently aware of how important their role in the food supply chain is. Their behaviour is not always in accordance with good hygiene practice and may lead to food-borne diseases at home.
► We analyse food safety knowledge and practices among 100 elderly in Slovenia. ► Data were collected via observation and anonymous questionnaires. ► The results show some critical violation during food preparation at home. ► Target media information about good housekeeping practice is needed.
Critical control points (CCPs) were identified in the risk assessment of octopus (Octopus vulgaris) processing and implemented in the hazard analysis critical control point (HACCP) plan. In the ...hazard analysis worksheet the different hazards were identified at each processing stage, whereas in the HACCP plan each CCP is identified and accompanied with the relevant significant hazard, critical limit, monitoring of the CCP and corrective actions. In this work comparison of ISO 22000 analysis with HACCP is carried out over octopus processing and packaging. ISO 22000 Analysis Worksheet was employed for determination of some prerequisite programmes (PrPs). Comparison between the two systems has been carried out using the hazard analysis worksheet. The PrPs are the main difference between the two systems. The incorporation of PrPs in the ISO 22000 made the system more flexible as a smaller number of CCPs was introduced.
The Beijing Olympic Committee adopted a series of socio-technical innovations and a unified Good Nutrition Practice (GNP) to protect the total food chain supply and ensure food safety for athletes ...and coaches during the Games. The success of these measures was evidenced by the total absence of food safety breaches and incidents during the Games. In contrast, the tragedy that befell infants poisoned by melamine-contaminated formula in China shortly thereafter underscores the need for unassailable food safety measures beyond the Beijing area and the Olympic time period. The innovations enacted to protect Olympic Games participants could benefit the country of China as a whole, as well as other developing countries.
The survey was carried out in 16 provinces of Poland. Its objective was to collect information on the actual situation in the area of implementing Good Manufacture Practice (GMP), Good Hygiene ...Practice (GHP) and Hazard Analysis and Critical Control Point (HACCP) in food production and processing plants. The survey demonstrated that 91% of the surveyed plants are familiar with GHP rules and 95% with HACCP. 34% of the plants have already implemented the system, 35% are in the process of implementing it, 28% are thinking of its adoption and 3% do not intend to implement the system as long as possible. The advancement of the surveyed plants in GMP, GHP and HACCP implementation can be regarded as satisfactory.
PDF
