Preharvest Management and Postharvest Intervention Strategies to Reduce Escherichia coli Contamination in Goat Meat: A Review

Abstract

Goat meat is the main source of animal protein in developing countries, particularly in Asia and Africa. Goat meat consumption has also increased in the US in the recent years due to the growing ethnic population. The digestive tract of goat is a natural habitat for Escherichia coli organisms. While researchers have long focused on postharvest intervention strategies to control E. coli outbreaks, recent works have also included preharvest methodologies. In goats, these include minimizing animal stress, manipulating diet a few weeks prior to processing, feeding diets high in tannins, controlling feed deprivation times while preparing for processing, and spray washing goats prior to slaughter. Postharvest intervention methods studied in small ruminant meats have included spray washing using water, organic acids, ozonated water, and electrolyzed water, and the use of ultraviolet (UV) light, pulsed UV-light, sonication, low-voltage electricity, organic oils, and hurdle technologies. These intervention methods show a strong antimicrobial activity and are considered environmentally friendly. However, cost-effectiveness, ease of application, and possible negative effects on meat quality characteristics must be carefully considered before adopting any intervention strategy for a given meat processing operation. As discussed in this review paper, novel pre- and post-harvest intervention methods show significant potential for future applications in goat farms and processing plants.

ESBL‐producing Enterobacteriaceae in a rural Rwandan community: Carriage among community members, livestock, farm products and environment

“…Increased ESBL-PE carriage among those whose origin of food is own farming points to ways of contamination, for example, by fertilisation or processing. Goat meat represents one of the main meat sources in low and middle-income countries [35], and its preferential consumption is linked with carriage. In Rwanda, goat meat is often consumed as brochettes without previous (sterilising) cooking as commonly done for beef and pork.…”

A New Insight on Carcass and Meat Quality in Ruminants

“…Finally, closing the Special Issue is a review entitled “Preharvest Management and Postharvest Intervention Strategies to Reduce Escherichia coli Contamination in Goat Meat: A Review by Kannan, Mahapatra and Degala [ 17 ]. While researchers have long focused on postharvest intervention strategies to control E. coli outbreaks, recent works have also included preharvest methodologies.…”

“…This Special Issue of Animals , entitled “Carcass and Meat Quality in Ruminants”, aims to compile the recent literature with a focus on carcass development, quality, and valorization in addition to meat quality. It includes ten original research articles about various types of meat from ruminant species (bovine [ 7 , 8 , 9 , 10 , 11 ], ovine [ 12 , 13 , 14 ], and caprine [ 15 , 16 ]) as well as one review article about strategies to reduce E. Coli contamination [ 17 ]. These articles, while their aims are different, provide a deep insight on the current topics of carcass and meat science of ruminants.…”

miR-130b duplex (miR-130b-3p/miR-130b-5p) negatively regulates goat intramuscular preadipocyte lipid droplets accumulation by inhibiting Krüppel-like factor 3 expression

“…Goats are one of the most important meat livestocks in the world as goat meat is widely consumed ( Kannan et al, 2021 ). Increased intramuscular fat mass is associated with the quality of mutton, including color, juiciness, texture, and tenderness ( Ruiz et al, 2001 ; Pannier et al, 2014 ; Yang et al, 2021 ).…”