Monitoring of Pig Slaughter Stages and Correlation in the Prevalence of Pathogens and Levels of Microorganisms That Indicate Microbiological Quality and Hygiene Using a Predictive Model

Cê, Elton Rodrigo; Giombelli, Audecir; Kich, Jalusa Deon; Moresco, Karla Suzana; Miranda, Andresa; Pedrão, Mayka Reghiany; Johann, Gracielle; Badaró, Andréa Cátia Leal; Hashimoto, Elisabete Hiromi; Machado‐Lunkes, Alessandra

doi:10.1016/j.jfp.2022.100034

Cited by 5 publications

(2 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…According to Borch and colleagues [98], the following affiliation to CCPs made for specific steps during slaughter and dressing may serve as a guidance: (i) lairage (CP), (ii) killing (CP), (iii) scalding (CP), (iv) dehairing (CP), (v) singeing/flaming (CP), (vi) polishing (CP), (vii) circumoral incision and removal of the intestines (CCP), (viii) excision of the tongue, pharynx, and in particular the tonsils (CCP), (ix) splitting (CP), (x) post mortem inspection procedures (CCP) and (xi) deboning of the head (CCP). Most, if not all, of these CCPs have been highlighted by Salmonella post-harvest studies, but the most important CCPs associated with Salmonella contamination and spread, both between carcasses and within the slaughter environment, include carcass singeing, carcass scalding (considering water temperature and duration of scalding), carcass inspection (to detect the presence of fecal material), lacerations at evisceration [39,58] or carcass chilling [99,100]. Additionally, strategies such as hot water showers [18] and showers with antibacterial compounds (e.g., organic acids or disinfectants like peroxides) aid in mitigating carcass contamination at the conclusion of the fabrication process [48,101].…”

Section: Salmonella On Post Farm Stages Epidemiology and Controlmentioning

confidence: 99%

Salmonella Control in Swine: A Thoughtful Discussion of the Pre- and Post-Harvest Control Approaches in Industrialized Countries

Carvajal,

Kramer,

Argüello

2024

Animals

View full text Add to dashboard Cite

Pork is among the major sources of human salmonellosis in developed countries. Since the 1990s, different surveys and cross-sectional studies, both national and international (i.e., the baseline studies performed in the European Union), have revealed and confirmed the widespread non-typhoidal Salmonella serotypes in pigs. A number of countries have implemented control programs with different approaches and degrees of success. The efforts could be implemented either at farms, in post-harvest stages, or both. The current review revises the current state of the art in Salmonella in swine, the control programs ongoing or conducted in the past, and their strengths and failures, with particular attention to the weight of pre- and post-harvest control and the implications that both have for the success of interventions or mitigation after outbreaks. This review provides a novel perspective on Salmonella control in swine, a matter that still includes uncertainties and room for improvement as a question of public health and One Health.

show abstract

Section: Salmonella On Post Farm Stages Epidemiology and Controlmentioning

confidence: 99%

Salmonella Control in Swine: A Thoughtful Discussion of the Pre- and Post-Harvest Control Approaches in Industrialized Countries

Carvajal,

Kramer,

Argüello

2024

Animals

View full text Add to dashboard Cite

show abstract

“…They are also known as coliform bacteria and are commonly used as indicator organisms in the food industry [86]. In microbiological quality testing, the number of Enterobacteriaceae is used as an effective parameter to evaluate the hygiene status and for possible failures during food processing [87]. The final step of the meat quality measurement was the monitoring of ECs during the five-time intervals of days 0, 3, 7, 10, and 14 (Table 5).…”

Section: Microbiological Evaluationmentioning

confidence: 99%

Salvia officinalis L. and Salvia sclarea Essential Oils: Chemical Composition, Biological Activities and Preservative Effects against Listeria monocytogenes Inoculated into Minced Beef Meat

Ben Akacha,

Ben Hsouna,

Generalić Mekinić

et al. 2023

Plants

View full text Add to dashboard Cite

In this study, Salvia officinalis L. and Salvia sclarea essential oils (EOs) were investigated using gas chromatography-mass spectrometry (GC-MS) to describe their chemical composition. The obtained results show, for both EOs, a profile rich in terpene metabolites, with monoterpenes predominating sesquiterpenes but with significant qualitative and quantitative differences. The main compound found in the Salvia officinalis EO (SOEO) was camphor (19.0%), while in Salvia sclarea EO (SCEO), it was linalyl acetate (59.3%). Subsequently, the in vitro antimicrobial activity of the EOs against eight pathogenic strains was evaluated. The disc diffusion method showed a significant lysis zone against Gram-positive bacteria. The minimum inhibitory concentrations (MICs) ranged from 3.7 mg/mL to 11.2 mg/mL, indicating that each EO has specific antimicrobial activity. Both EOs also showed significant antiradical activity against DPPH radicals and total antioxidant activity. In addition, the preservative effect of SOEO (9.2%) and SCEO (9.2%), alone or in combination, was tested in ground beef, and the inhibitory effect against Listeria monocytogenes inoculated into the raw ground beef during cold storage was evaluated. Although the effect of each individual EO improved the biochemical, microbiological, and sensory parameters of the samples, their combination was more effective and showed complete inhibition of L. monocytogenes after 7 days of storage at 4 °C. The results show that both EOs could be used as safe and natural preservatives in various food and/or pharmaceutical products.

show abstract

Modeling nonlinear inactivation of hygiene indicator bacteria in pig carcasses during scalding at different pHs

Stefanello,

Hermanns,

Ismael

et al. 2024

Braz J Microbiol

View full text Add to dashboard Cite

Monitoring of Pig Slaughter Stages and Correlation in the Prevalence of Pathogens and Levels of Microorganisms That Indicate Microbiological Quality and Hygiene Using a Predictive Model

Cited by 5 publications

References 24 publications

Salmonella Control in Swine: A Thoughtful Discussion of the Pre- and Post-Harvest Control Approaches in Industrialized Countries

Salmonella Control in Swine: A Thoughtful Discussion of the Pre- and Post-Harvest Control Approaches in Industrialized Countries

Salvia officinalis L. and Salvia sclarea Essential Oils: Chemical Composition, Biological Activities and Preservative Effects against Listeria monocytogenes Inoculated into Minced Beef Meat

Modeling nonlinear inactivation of hygiene indicator bacteria in pig carcasses during scalding at different pHs

Contact Info

Product

Resources

About