Main Concerns of Pathogenic Microorganisms in Meat

Nørrung, Birgit; Andersen, Jens Kirk; Bunčić, S.

doi:10.1007/978-0-387-89026-5_1

Cited by 49 publications

(49 citation statements)

References 46 publications

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“…Moreover, presence of Salmonella indicates unhygienic quality of meat and this may pose a serious risk for foodborne illness. Salmonella has often been detected from the atmospheres and gastrointestinal tract of all farmed and wild animals, especially poultry (EFSA, ; Nørrung, Andersen, & Buncic, ). The findings are also consistent with Pointon et al () who described high level of Salmonella from retail chicken in two Australian states (47.7 and 35.5%).…”

Section: Resultsmentioning

confidence: 99%

Evaluating food safety knowledge, practices, and microbial profile of meat in abattoirs and butchery shops in Lahore, Pakistan

Mallhi

Sohaib

Khan

et al. 2018

Journal of Food Safety

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The current study envisaged to assess food safety knowledge and practices of abattoirs and butchery shops workers to handle meat and to determine bacterial load in meat available in Lahore, Pakistan. Accordingly, descriptive survey was used via questionnaire to access status of food hygiene and sanitation practices by interviewing workers. The bacterial load of meat samples was accessed by determining total plate count (TPC) and Escherichia coli, Staphylococcus aureus, and Salmonella were detected in collected meat samples. The findings indicate poor food safety practice as 94.8% of workers had no health certificate and nonavailability of sanitizers at premises. Also, 80% butchers do not use protective clothes during meat handling that can be a major source of contamination. Mean values of total plate count for beef, mutton, and chicken were 6.25 × 10, 3.87 × 107and 4.27 × 107 cfu/g, respectively that also indicates higher values as compared to those set by the Punjab Food Authority which is regulatory body of Pakistan. Study concludes meat handlers have poor knowledge regarding food safety and practices as well as microbial load in samples was also higher compared to standards of world health organization. Therefore, it is highly recommended that regulatory authorities should pay attention to improve food safety situation for meat in Lahore city. Practical applications Foodborne diseases are rampant in developing countries mainly due to poor handling and sanitation practices that can lead to development of contaminated food products. Pakistani being meat loving peoples prefer to consume fresh meat sold in butchery shops and retail outlets. However, the fresh meat could be a source for foodborne disease due to lack of poor safety practices at the abattoirs, butchery, shops, and retail outlets. In this context, present study was conducted to assess food safety knowledge, practices of workers, and to determine microbial level of meat sold in Lahore. The findings of this study are useful for regulatory bodies to devise effective strategies to improve prevailing poor food safety knowledge and practices and to reduce bacterial load especially of pathogenic microbes to protect consumer's health.

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Section: Resultsmentioning

confidence: 99%

Evaluating food safety knowledge, practices, and microbial profile of meat in abattoirs and butchery shops in Lahore, Pakistan

Mallhi

Sohaib

Khan

et al. 2018

Journal of Food Safety

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show abstract

“…The EU process hygiene criteria allows Salmonella presence on dressed meat carcases (EC, 2005(EC, , 2014a, and an abattoir process hygiene is considered as satisfactory if there are <4% Salmonella positive carcases of ruminants and <6% of pigs. In the case of Campylobacter, despite very high prevalence in faeces of slaughter animals, the prevalence on chilled red meat carcases is low due to extensive dying-off on relatively dry carcase surfaces (Norrung et al, 2009). The risk of C. perfringens for human health is primarily associated with postharvest growth -poisoning is caused by ingestion of a large amount of vegetative bacteria (>10 5 , usually 10 6 -10 8 CFU/g of food; Lawley et al, 2008); therefore, carcase contamination is not a key issue in its control.…”

Section: Impact Of Complete Removal Of Green Offal Inspection and Altmentioning

confidence: 99%

Green offal inspection of cattle, small ruminants and pigs in the United Kingdom: Impact assessment of changes in the inspection protocol on likelihood of detection of selected hazards

Blagojević

Dadios

Reinmann

et al. 2015

Research in Veterinary Science

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“…Public health risks of some ubiquitous hazards (Clostridium spp., Listeria monocytogenes and Staphylococcus aureus) are mainly related to their growth and/or entering the meat chain after carcass chilling in abattoirs (Norrung, Andersen, & Buncic, 2009). Given that the aim of this study was to evaluate performances of risk management strategies at abattoir level (i.e.…”

Section: Hazard Identificationmentioning

confidence: 99%

Assessment of potential contribution of official meat inspection and abattoir process hygiene to biological safety assurance of final beef and pork carcasses

Blagojević

Antić

2014

Food Control

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Main Concerns of Pathogenic Microorganisms in Meat

Cited by 49 publications

References 46 publications

Evaluating food safety knowledge, practices, and microbial profile of meat in abattoirs and butchery shops in Lahore, Pakistan

Evaluating food safety knowledge, practices, and microbial profile of meat in abattoirs and butchery shops in Lahore, Pakistan

Green offal inspection of cattle, small ruminants and pigs in the United Kingdom: Impact assessment of changes in the inspection protocol on likelihood of detection of selected hazards

Assessment of potential contribution of official meat inspection and abattoir process hygiene to biological safety assurance of final beef and pork carcasses

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