Decontamination of meat and poultry carcasses

Bolder, N.M.

doi:10.1016/s0924-2244(97)01040-6

Cited by 92 publications

(51 citation statements)

References 2 publications

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“…Although a variety of biological treatments are reported to be used in carcass decontamination, bacteriophages constitute the only biological treatment reported to be used in hide decontamination (Bolder, 1997;Chen et al, 2012). Some bacteriophages targeted to bacteriological pathogens namely Salmonella and E. coli O157:H7 have been already approved in United States for cattle hide decontamination, however the possibility of their utilization under commercial conditions is still being investigated (Loretz et al, 2011) Apart from reducing the bacterial load on hides and possibly improving carcass microbiological quality, some hide decontamination interventions were found to present some disadvantages.…”

Section: Hide Decontamination Treatmentsmentioning

confidence: 99%

“…lactis and is effective against Gram-positive bacteria. Nisin is used as a preservative agent in foods like cheese but its use in carcass decontamination has been limited by a number of factors, namely its deficient inhibitory effect on Gram-negative bacteria, low level of production in vivo and likely inactivation of its effect due to interactions with other food components (Bolder, 1997;Chen et al, 2012). Nevertheless, combinations of nisin and other treatments have been reported to reduce microbial contamination on carcasses.…”

Section: Carcass Decontamination Treatmentsmentioning

confidence: 99%

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Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli

Niyonzima¹,

Ongol²,

Kimonyo³

et al. 2015

JFR

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Salmonella and pathogenic Escherichia coli are known to be the major bacterial agents responsible for human foodborne infections attributable to meat. A review of the specialized literature was carried out to identify the risk factors for bovine meat contamination by these pathogens from the cattle farm to meat consumption. Animal stress during transport to the slaughterhouse and the duration of the lairage period were identified as the key factors influencing the faecal excretion of Salmonella and pathogenic E. coli as well as cattle contamination prior to slaughter. At the abattoir level, hides and visceral contents appear to be the main sources of pathogenic bacteria that contaminate carcasses along the meat production chain. Finally, temperature abuses during distribution and meat contamination by infected handlers were found to be important contributors to the post-slaughter contamination of bovine meat. The findings of this study indicate that efficient management of human food borne infections attributable to bovine meat requires an integrated application of control measures involving all actors along the meat chain, namely slaughterhouses, meat processing plants, distributors and consumers.

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Section: Hide Decontamination Treatmentsmentioning

confidence: 99%

Section: Carcass Decontamination Treatmentsmentioning

confidence: 99%

Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli

Niyonzima¹,

Ongol²,

Kimonyo³

et al. 2015

JFR

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“…A umidade, a composição de voláteis, e principalmente, os lipídeos podem ser alterados de acordo com o material utilizado na embalagem [3]. Da mesma forma, os agentes descontaminantes, associados ao efeito bactericida, devem manter a aparência e o sabor do alimento sem deixar resíduos prejudiciais à saúde [4].O prolongamento da vida-útil de carcaças de frango é uma preocupação constante da indústria avícola. Nos abatedouros, as carcaças são geralmente resfriadas por imersão em água para minimizar o crescimento bacteriano.…”

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Avaliação microbiológica e sensorial da vida-útil de cortes de peito de frango irradiados

Miyagusku¹,

Chen²,

Leitão³

et al. 2003

Ciênc. Tecnol. Aliment.

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O Brasil utiliza a irradiação em especiarias e condimentos para a comercialização. No entanto, além de grãos, frutas e flores, a carne de frango é particularmente outro produto nacional com enorme potencial para o emprego da irradiação. Dados divulgados pela União Brasileira de Avicultura [37], posicionaram o Brasil como terceiro maior produtor mundial (5,9 milhões de toneladas) e segundo maior exportador de carne de frango, no ano de 2000 (907 mil toneladas).Em carnes de frango, o crescimento de microrganismos e as atividades enzimáticas são os principais fatores limitantes da vida-útil, freqüentemente prolongada com a proteção das embalagens e aplicação de agentes descontaminantes. A umidade, a composição de voláteis, e principalmente, os lipídeos podem ser alterados de acordo com o material utilizado na embalagem [3]. Da mesma forma, os agentes descontaminantes, associados ao efeito bactericida, devem manter a aparência e o sabor do alimento sem deixar resíduos prejudiciais à saúde [4].O prolongamento da vida-útil de carcaças de frango é uma preocupação constante da indústria avícola. Nos abatedouros, as carcaças são geralmente resfriadas por imersão em água para minimizar o crescimento bacteriano. Apesar de reduzir o índice de crescimento, isso também pode gerar contaminação cruzada entre as carcaças. Ressalta-se que o crescimento de microrganismos durante o armazenamento refrigerado ocorre principalmente no tecido muscular lesado, sendo as contaminações dependentes do tipo de músculo e do pH. Estudos realizados por LAMUKA et al. [22] mostraram que o uso da irradiação em carnes de frango pode retardar a deterioração bacteriana e diminuir a incidência de microrganismos patogênicos e deteriorantes. RESUMOCaixas de papelão contendo cortes de peito de frango sem pele e sem ossos, previamente acondicionadas em bandejas de polietileno expandido, com aproximadamente 200 gramas por bandeja e recobertas por filme de polietileno, foram submetidas à irradiação com 60 Co, utilizando-se equipamento Nordion JS 7500. As amostras foram expostas a doses de 1,5; 3,0 e 7,0kGy, sendo irradiadas na modalidade estática a 0 o e 180 º em relação ao feixe de irradiação. Para avaliar a homogeneidade das doses de irradiação um conjunto de 18 dosímetros de alanina+parafina por tratamento foi colocado dentro das caixas com as amostras. Outro conjunto de dosímetros foi irradiado na faixa de 1 a 10kGy para elaboração da curva de resposta . Após a irradiação, os peitos de frango foram armazenados a 5±1ºC durante 39 dias, sendo submetidos a análises microbiológicas (contagem total de bactérias aeróbias psicrotróficas, bactérias aeróbias mesófilas, bolores e leveduras, Pseudomonas spp, enterobacteriáceas totais, bactérias lácticas e NMP de E.coli) em 10 períodos diferentes ao longo do armazenamento. Os resultados obtidos revelaram um comportamento linear dos dosímetros de alanina+parafina na faixa de 1 a 10kGy de irradiação. Com base nas avaliações microbiológicas as amostras controle tiveram vida-útil de 5 dias, observandose um ganho na vid...

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“…In order to exploit the full potential of PCR for microbiological diagnosis, there is a great demand for sample preparation methods related to whether the organisms are living, VNC, or dead. Most food decontamination and preservation techniques are aimed on either inactivating or removing potential pathogens (5). The ability of the nucleic acids from the dead cells to generate PCR signals is affected by both the decontamination treatment and the organisms (11,33).…”

mentioning

confidence: 99%

Application of the 5′-Nuclease PCR Assay in Evaluation and Development of Methods for Quantitative Detection ofCampylobacter jejuni

Nogva¹,

Bergh²,

Holck³

et al. 2000

Appl Environ Microbiol

135

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Campylobacter jejuni is recognized as a leading human food-borne pathogen. Traditional diagnostic testing for C. jejuni is not reliable due to special growth requirements and the possibility that this bacterium can enter a viable but nonculturable state. Nucleic acid-based tests have emerged as a useful alternative to traditional enrichment testing. In this article, we present a 5-nuclease PCR assay for quantitative detection of C. jejuni and describe its evaluation. A probe including positions 381121 to 381206 of the published C. jejuni strain NCTC 11168 genome sequence was identified. When this probe was applied, the assay was positive for all of the isolates of C. jejuni tested (32 isolates, including the type strain) and negative for all other Campylobacter spp. (11 species tested) and several other bacteria (41 species tested). The total assay could be completed in 3 h with a detection limit of approximately 1 CFU. Quantification was linear over at least 6 log units. Quantitative detection methods are important for both research purposes and further development of C. jejuni detection methods. In this study, we used the assay to investigate to what extent the PCR signals generated by heat-killed bacteria interfere with the detection of viable C. jejuni after exposure at elevated temperatures for up to 5 days. An approach to the reduction of the PCR signal generated by dead bacteria was also investigated by employing externally added DNases to selectively inactivate free DNA and exposed DNA in heat-killed bacteria. The results indicated relatively good discrimination between exposed DNA from dead C. jejuni and protected DNA in living bacteria.

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Decontamination of meat and poultry carcasses

Cited by 92 publications

References 2 publications

Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli

Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli

Avaliação microbiológica e sensorial da vida-útil de cortes de peito de frango irradiados

Application of the 5′-Nuclease PCR Assay in Evaluation and Development of Methods for Quantitative Detection ofCampylobacter jejuni

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