Current and emerging approaches to assuring the hygienic condition of red meats

Gill, C.O.

doi:10.4141/cjas95-001

Cited by 25 publications

(8 citation statements)

References 48 publications

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“…The currently recommended procedures for developing HACCP systems in the meat industry and the actions taken to control microbiological contamination are based on subjective assessments of microbiological data in production processes (Corlett, 1998). For effective control of bacterial contamination, a microbiological test of meat products is required (Gill, 1995). HACCP systems should be based on microbiological data that allow for estimation of the numbers of indicator organisms on meat products at various processing stages (Gill, 2000).…”

Section: Introductionmentioning

confidence: 99%

Assessment of the Microbial Level for Livestock Products in Retail Meat Shops Implementing HACCP System

Kim¹,

Yim²

2016

Korean Journal for Food Science of Animal Resources

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This study aimed to examine the microbial contamination levels in livestock products at retail stores. Beef, pork, and chicken samples from raw materials and final products were obtained between January and December 2015. All homogenized meat samples (25 g) were tested for the aerobic plate count (APC), coliform count (CC), and Escherichia coli count (E. coli). The highest APCs in meat samples, by month, at retail shops were obtained in September, followed by July, May, and October (p<0.001). However, APC was the highest in summer and the lowest in winter (p<0.001). Average APCs for beef, pork, and chicken samples were 2.90, 3.19, and 3.79 Log CFU/g, respectively (p<0.05). A comparison between different months revealed that, CC levels in meat samples ranged from 0 to 1.13 CFU/g, and the highest CC was obtained in August (p<0.001). By season, the highest CC was found in the summer, followed by autumn, and spring (p<0.001). All meat samples were negative for E. coli. The average log10APC and CC for all samples was 3.10 and 0.37 Log CFU/g, respectively. Furthermore, there was a direct correlation between the season and coliform presence (p<0.001). There was also a positive correlation between the APC and CC (r = 0.517, p<0.001). The microbiological APCs for livestock products were in most cases below 106 CFU/g.

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Section: Introductionmentioning

confidence: 99%

Assessment of the Microbial Level for Livestock Products in Retail Meat Shops Implementing HACCP System

Kim¹,

Yim²

2016

Korean Journal for Food Science of Animal Resources

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“…Este sistema se esta aplicando de forma experimental en paises como Holanda, Dinamarca o Alemania (Hofmann, 1994;Bager ct fix., 1995;Gill, 1995) con resultados que se traducen en un incremento progresivo de la calidad de la carne, en una disininuc16n de los procesos infecciosos y parasitarios encontrados en el matadero y en un aumento de la confianza de los consumidores en la seguridad de la carne y productos carnicos obtenidos. Para conseguir el objetivo final de la inspeccion integral, que en definitiva es garantizar la calidad higi6nico-sanitaria de la carne, la aplicaci6n del Sistema de Analisis de Riesgos e Identificaci6n y Control de Puntos Criticos (ARICPC) es sin duda la mejor alternativa.…”

Section: El Control De Los Residuos En La Inspeccion De La Carneunclassified

Revisión: Los residuos en la inspección de la carne Review: Chemical residues in meat inspection

Garcı́a

Hernández

Sanz

et al. 1997

Food sci. technol. int.

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Actualmente, uno de los problemas sanitarios que mas preocupan en la inspecci6n de la carne es la presencia de compuestos quimicos potencialmente peligrosos para la salud de los consumidores. La carne y las visceras de los aiiimales de abasto pueden contener pequenas cantidades de farmacos utilizados en produccion animal, de micotoxinas y de diversos contaminantes ambientales. Estos residuos pueden pasar desapercibidos durante los controles rutinarios en el matadero, ' ' ' basados en el cl6sico ver, oler y palpar. La incapacidad de la inspecci6n tradicional para evitar la presencia de residuos en la carne, ha impulsado la aplicaci6n de un nuevo concepto de la inspe-0 ccion, conocida como inspección integral, que esta basada en la aplicaci6n del sistema de anilisis de riesgos e identificaci6n y control de puntos criticos (ARICPC). La aplicaci6n del sistema ARICPC a la producci6n e inspeccion de la carne requiere el desarrollo y Litilizaci6n de m6todos analiticos _ de elevada sensibilidad que permitan determinar en tiempo real la presencia de residuos en los animales vivos y sus productos. PI1/I1/m7s chue: carne, inspeccion, residuos Edible tissues of food animals may contain residues of chemical substances harmful to human health, including animal drugs, mycotoxins and environmental contaminants. Current meat inspection activities rely mainly on visual inspection of the carcass and its offals at the slaughterhouse, and fail to detect chemical residues and enteric pathogens that are considered as major health risks associated with meat consumption. In contrast to traditional approaches, application of the hazard analysis critical control point (HACCP) to meat production and inspection, constitutes the best alternative to reduce the incidence of residues and to improve meat safety. Application of HACCP to meat inspection virtually eliminates the need for finished product testing by identifying the safety risks inherent in the meat production steps, from farm to table, and devising preventive measures which can be monitored in order to control the process. Accordingly, there is also a need for the development and application of analytical methods of enough sensitivity that allow real-time monitoring of chemical residues in live animals and their tissues.

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“…For the development of effective systems for controlling bacterial contamination during carcass dressing, some objective means of assessing the microbiological effects of dressing processes are required (Gill 1995). The approach currently adopted for the assessment of the hygienic performance of carcass dressing processes is to collect samples by excising or swabbing designated, likely heavily contaminated sites on carcasses leaving a process, with enumeration of Escherichia coli as an indicator of possible contamination with enteric pathogens, and enumeration of aerobic counts as an indicator of general hygienic performance and of contamination with spoilage organisms (Mackey and Roberts 1993;Nutsch et al 1997).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the hygienic performances of the processes for beef carcass dressing at 10 packing plants

et al. 1998

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The hygienic performances of the carcass dressing processes at 10 beef packing plants were assessed from small sets of microbiological data. For each process, a single sample was obtained from a randomly selected site on each of 25 randomly selected beef sides leaving the process. In addition, during a period of about a year, a further nine such sets of samples were obtained from each of two of those processes. The aerobic bacteria, coliforms and Escherichia coli recovered from each sample were enumerated. For each set of 25 counts, values for the mean log and standard deviation were calculated on the assumption that the log values were normally distributed, and the log of the arithmetic mean was estimated for each set from the mean log and the standard deviation. The processes were ranked with respect to the log mean numbers of E. coli, coliforms and total counts estimated for the products. Log mean numbers of E. coli, coliforms and total counts ranged from about 2 to < 100 cm-2, from about 3 to < 100 cm-2, and from about 5 to about 2 cm-2, respectively. For one of the processes, 8, 7, and 8 of the log mean values for the replicated sets of aerobic, coliform and E. coli counts, respectively, differed by < 1 log unit. For the other process 5, 7, and 9 of the log mean values for the replicated sets of aerobic, coliform and E. coli counts, respectively, differed by < 1 log unit. These results indicate that the first process was generally consistent in the contamination of carcasses with aerobes, coliforms and E. coli. The contamination of carcasses in the second process with coliforms and E. coli was also generally consistent, but contamination of those carcasses with aerobes was inconsistent. The findings suggest that beef carcass dressing processes can be operated consistently with respect to the bacterial contamination of carcasses, and that log mean numbers of 1 +/- 0.5 to 100 cm-2, 1 +/- 0.5 to 100 cm-2 and 3 +/- 0.5 cm-2 for E. coli, coliform and total counts, respectively, may be appropriate, commercially attainable acceptance criteria for the hygienic performance of beef carcass dressing processes.

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Current and emerging approaches to assuring the hygienic condition of red meats

Cited by 25 publications

References 48 publications

Assessment of the Microbial Level for Livestock Products in Retail Meat Shops Implementing HACCP System

Assessment of the Microbial Level for Livestock Products in Retail Meat Shops Implementing HACCP System

Revisión: Los residuos en la inspección de la carne Review: Chemical residues in meat inspection

Evaluation of the hygienic performances of the processes for beef carcass dressing at 10 packing plants

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