From traditional meat inspection to development of meat safety assurance programs in pig abattoirs – The European situation

Bunčić, S.; Alban, Lis; Blagojević, Bojan

doi:10.1016/j.foodcont.2019.06.031

Cited by 37 publications

(33 citation statements)

References 56 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Our findings also support that it is possible to identify animals with health and welfare outcomes on farm and to transport them from farm to abattoir in a separate group ( 13 ), allowing meat inspection procedures to be made more efficient ( 16 ) and to decrease the risk of microbial cross-contamination ( 5 ). Additionally, such animal-based welfare outcomes can be incorporated with food chain information (FCI) ( 29 , 30 ), enabling evidence-based risk categorization of pigs before slaughter ( 31 ).…”

Section: Discussionmentioning

confidence: 99%

Assessment of Animal-Based Pig Welfare Outcomes on Farm and at the Abattoir: A Case Study

2020

View full text Add to dashboard Cite

The study assessed the prevalence of animal-based pig welfare outcomes on one Chilean farm and one abattoir. A total of 198 pens of slaughter pigs (9,049 pigs) were observed on farm and 54 batches (8,843 pigs) were observed at the abattoir. All assessments were conducted from outside the pen on farm and from outside the corridor where pigs were unloaded from the truck at the abattoir. Batch size and number of pigs with ear, tail and skin lesions, hernias, rectal prolapse, bursitis, and lameness were recorded. Data were analyzed using generalized linear mixed models. There was a large variation among pens on farm and among batches at the abattoir for all outcomes. Bursitis was the most prevalent outcome recorded in both locations, followed by ear lesions recorded on farm and by tail lesions recorded at the abattoir. Ear lesions' prevalence was higher on farm ( P < 0.001), while tail lesions, hernia, and bursitis prevalence were higher at the abattoir ( P < 0.001). Ear lesions' prevalence on farm was higher in female and mixed-sex groups than in male groups (P < 0.01), but male groups tended to have a higher tail lesions' prevalence ( P < 0.1). The results show a difference in welfare outcomes, suggesting that assessment of outcomes on farm could complement ante-mortem inspections at the abattoir. However, as the same animals were not inspected in the two locations and there is the possibility of a seasonal influence on the results, the findings should be interpreted with caution and further research is required.

show abstract

Section: Discussionmentioning

confidence: 99%

Assessment of Animal-Based Pig Welfare Outcomes on Farm and at the Abattoir: A Case Study

2020

View full text Add to dashboard Cite

show abstract

“…The behavior of the two microorganisms studied in the present work demonstrates that the traditional process of manufacturing cured sausages is safe. Considering the high prevalence of Salmonella in the pork [36], the reduction observed due to the drying and the additional reduction achieved with the use of wine raise very interesting perspectives on the validation of microbiological hazard control in meat products made with wine, which are common worldwide in wine-producing regions [3,4,37].…”

Section: Evolution Of Ph Lactic Acid Bacteria and Water Activity Inmentioning

confidence: 99%

Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications

Patarata

Martins

Silva

et al. 2020

Foods

View full text Add to dashboard Cite

The use of nitrite in meat products has been questioned due to its potential association with colon cancer. This work aimed to evaluate the behavior of Clostridium sporogenes (used as a surrogate for Cl. botulinum) and Salmonella in a dry-cured sausage, chouriço, made with and without nitrite and nitrate or with red wine and garlic, and to study the sensory implications through a consumer test. The survival of Cl. sporogenes and Salmonella was determined mainly by the reduction in water activity (aw), but the use of wine or wine and garlic contributed to the control of Salmonella during processing. The challenge test with Cl. sporogenes revealed no effect of the curing salts, wine, or garlic on the population of this microorganism. The use of curing salts resulted in a more reddish color that was recognized by the consumer as over-cured and artificial when compared with chouriço made with wine or wine and garlic, which were better rated in the hedonic test. In cured sausages of small caliber, the use of nitrite might be reconsidered, as the values of aw necessary to inhibit Clostridium toxinogenesis and growth are achieved rapidly.

show abstract

“…In such a system, animals (or part of them) that are identified as not fit for human consumption are removed (i.e., their carcasses and/or offal) from the food chain [ 10 ]. This approach has allowed over the years to keep the previously most common zoonoses under control, including tuberculosis, cysticercosis, trichinellosis, and others [ 11 , 12 ]. In the last decades, the aim of MI has expanded, pursuing a one health approach.…”

Section: Introductionmentioning

confidence: 99%

“…In the last decades, the aim of MI has expanded, pursuing a one health approach. Thus, additional public health issues, as well as animal health and welfare, meat quality, control of slaughter by-products, and protection of the environment, have been taken into consideration [ 10 , 11 , 12 , 13 , 14 , 15 ]. MI is performed by the official veterinary system, currently in agreement with the Regulation (EU) 2017/625 of the European Parliament and of the Council [ 7 ] and the Commission Implementing Regulation (EU) 2019/627 [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

A Retrospective Study after 10 Years (2010–2019) of Meat Inspection Activity in a Domestic Swine Abattoir in Tuscany: The Slaughterhouse as an Epidemiological Observatory

Guardone

Vitali

Fratini

et al. 2020

Animals

View full text Add to dashboard Cite

The activities performed by the Official Veterinarian at the slaughterhouse represent a useful source of data for the control of issues affecting human and animal health and welfare. This study analyzed the data deriving from ten years (2010–2019) of meat inspection in a pig slaughterhouse in Tuscany (Italy) to investigate the transport mortality rate and the frequencies and main causes of whole carcass and partial condemnations. In total, 1,246,309 pigs were slaughtered from 8 different regions of Central and Northern Italy. Overall, 1153 pigs died during transport (mortality rate 0.09%). Whole carcass condemnation affected 372 carcasses (0.03%), mainly due to erysipelas, generalized jaundice, lipomatous pseudohypertrophy, generalized abscesses, acute or generalized enteritis, and peritonitis. As regards partial condemnations, the liver was the most frequently condemned (~30% of the pigs), followed by lungs (17.3%), heart (6.9%), and kidney (0.9%). The main causes were “milk spot liver” and perihepatitis for the liver; pneumonia and pleurisy for the lungs; pericarditis and polyserositis for the heart; and polycystic kidney and nephritis for kidneys. The results of this study describe a non-worrying situation as regards the investigated aspects and confirm the slaughterhouse as a valid epidemiological observatory for monitoring the trend of the main diseases over time, the results of the efforts for their control, and the compliance with animal welfare standards.

show abstract

From traditional meat inspection to development of meat safety assurance programs in pig abattoirs – The European situation

Cited by 37 publications

References 56 publications

Assessment of Animal-Based Pig Welfare Outcomes on Farm and at the Abattoir: A Case Study

Assessment of Animal-Based Pig Welfare Outcomes on Farm and at the Abattoir: A Case Study

Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications

A Retrospective Study after 10 Years (2010–2019) of Meat Inspection Activity in a Domestic Swine Abattoir in Tuscany: The Slaughterhouse as an Epidemiological Observatory

Contact Info

Product

Resources

About