Microbial Quality of Ostrich Carcasses Produced at an Export-Approved South African Abattoir

Abstract

The aim of this study was to evaluate the microbial quality of ostrich carcasses produced in a South African export-approved ostrich abattoir. Ninety surface samples were collected from 30 ostrich carcasses at three processing points in the abattoir: after skinning, after evisceration, and after chilling. Samples were evaluated for aerobic plate counts, for levels of Pseudomonas spp., Enterobacteriaceae, and Staphylococcus aureus, and for the presence of Escherichia coli. Surface counts (means +/- standard deviations) at postskinning, postevisceration, and postchilling processing points were, respectively, 4.32 +/- 0.62, 4.21 +/- 0.63, and 4.57 +/- 0.48 log CFU/cm2 for total aerobes; 2.82 +/- 1.65, 2.86 +/- 1.53, and 3.75 +/- 0.94 log CFU/ cm2 for Pseudomonas spp.; 2.89 +/- 0.78, 2.90 +/- 0.53, and 2.38 +/- 0.67 log CFU/cm2 for S. aureus; and 2.55 +/- 1.53, 2.78 +/- 1.31, and 2.73 +/- 1.46 log CFU/cm2 for Enterobacteriaceae. Statistically significant differences were detected between the counts for the postskinning and postchilling processing points and between the counts for the postevisceration and postchilling processing points for total aerobes, Pseudomonas spp., and S. aureus. Of practical significance was the increase in Pseudomonas spp. counts on samples collected after chilling. Seventeen of 90 samples (18.8%) tested positive for E. coli. Counts for E. coli-positive samples ranged from 1.0 to 3.79 log CFU/cm2, with a mean count of 2.15 +/- 0.94 log CFU/cm2. The majority of the samples testing positive for E. coli were collected after evisceration.

Effects of vacuum packaging conditions on the quality, biochemical changes and the durability of ostrich meat

“…As the other types of meat of slaughtered animals, the ostrich meat couldn´t be completely sterile after the cutting carcasses. After skinning, the ostrich meat is exposed to microbial contaminations which may come from a variety of external sources including the hands of workers (Karama, 2001;Hoffman, 2005Hoffman, , 2008. Using the appropriate method of packaging and storage conditions, we can greatly affect the microbial quality of post-mortem and also the durability of ostrich meat.…”

Microbial assessment of different samples of ostrich (Struthio camelus) and determination of antimicrobial susceptibility profiles of the isolated bacteria

“…was reported to cause mortality in ostrich chicks (Shivaprasad, 1993;Verwoerd, 2000). However, it was reported that immunosuppressed adult ostriches may shed Salmonella spp., contributing to contamination of products during slaughtering process (Karama et al, 2003). Now a day's antimicrobial resistance that's occurs for microbes of animal origin, including food-producing animals, pet and companion animals, fish and other aquatic animals as well as wild animals, has gained particular attention (Schwarz et al, 2010).…”

Search for Salmonella spp. in ostrich productive chain of Brazilian southeast region

“…However, they were not described in these studies (Gopo and Banda 1997;Ley et al 2001;Karama 2005;Gaedirelwe and Sebunya 2008).…”

“…On the other hand, other authors reported high prevalence of Salmonella spp. in ostrich flocks slaughtered in commercial slaughter-houses (Gopo and Banda 1997;Karama 2005;Gaedirelwe and Sebunya 2008). It is believed that information about farming systems, sanitary management and slaughtering procedures of these ratites could explain the differences in Salmonella spp.…”

“…has been isolated from ostrich carcasses (Gopo and Banda 1997;Ley et al 2001;Karama 2005;Gaedirelwe and Sebunya 2008). However, this could happen as meat and other products consumption increase.…”