Qualité bactériologique de surface de carcasses de bovins

Collobert, J. F.; Dorey, Francis; Dieuleveux, Virginie; Quillien, Nicolas

doi:10.3166/sda.22.327-334

Cited by 10 publications

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“…[3][4][5][6][7][8] According to Jouve, 80-90% of the micro-flora of meat reaching consumers come from contaminations occurred at the slaughterhouse. 9 Therefore, meat inspection services used by veterinarians at the slaughterhouse might not ensure the microbiological safety of meat.…”

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confidence: 99%

Evaluation of the microbiological quality of cattle carcasses in some slaughterhouses at Benin, West Africa

Ahouandjnou¹,

Baba-Moussa²,

Bonou³

et al. 2015

Int J Sci Rep

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Background: Slaughterhouse is one of the major critical points in meat hygiene with slaughtering being the stage of occurrence of most contamination risks.Methods: This study aimed to assess the microbiological quality of cattle carcasses in the slaughterhouses of Cotonou/Porto-Novo. Samples were collected by excision from four parts on each carcass (neck, shoulder, flank and thigh). A total of eighty (80) samples from twenty (20) carcasses were analysed. Bacteriological analysis was achieved according to APC. ISO 4833: 2003; ISO 21528-2 and ISO 6579: 2002 norms, respectively for evaluate the aerobic plate count, enteric bacteria count, and qualitative detection of Salmonella. Results: Results varied according to carcass parts, with no significant difference between the bacterial loads of these parts regarding the APC. However, a significant difference was observed between the load in enteric bacteria between the neck and the thigh. With respect to EC regulations (N° 2073/2005), the thigh is the most contaminated part with 100% unsatisfactory results for APC, as well as, enteric bacteria count together with high contamination by Salmonella (detected in 75% of thigh samples). Then following the shoulder, showing 100% unsatisfactory results for APC and enteric bacterial load with presence of Salmonella in 55% of samples.Conclusions: Although being the most contaminated site, the inner part of the thigh had the lowest contamination level with respect to APC.

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confidence: 99%

Evaluation of the microbiological quality of cattle carcasses in some slaughterhouses at Benin, West Africa

Ahouandjnou¹,

Baba-Moussa²,

Bonou³

et al. 2015

Int J Sci Rep

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“…Common microorganisms found in such slaughterhouses include E. coli and Salmonella species. Collobert et al [80] suggest that the increased bacterial presence in these abattoirs indicates a lack of proper hygiene practices and inadequate sanitary policies. Floors can serve as a reservoir for contaminants, which can then be spread to workers' footwear, allowing pathogenic bacteria to be carried from one area to another within the slaughterhouse.…”

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confidence: 99%

The Molecular Detection and Antimicrobial Profiles of Selected Bacterial Pathogens in Slaughterhouses in Riyadh City, Saudi Arabia

Albuqami,

Dawoud,

Moussa

et al. 2023

Applied Sciences

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Inadequate hygienic conditions and poor handling are the primary causes of contamination in abattoirs. This study aimed to identify and molecularly detect pathogenic bacteria in sheep meat at slaughterhouses in Riyadh City, Saudi Arabia. Additionally, the study evaluated the sensitivity of these bacteria to various antimicrobials. In total, 150 samples were collected three times every two months from November 2021 to March 2022 from four abattoirs located in the south, west, east, and north of Riyadh. Pathogenic bacteria were separated using selective media, and the Vitek 2 system was utilized to identify all species and test their response to antibiotics. PCR was employed to detect virulence genes. The four pathogenic bacteria identified in all samples were Escherichia coli (12%), Klebsiella pneumoniae (9.3%), Salmonella enterica (7.3%), and Pseudomonas aeruginosa (6.6%). Abattoir D had a high number of bacteria isolated in January. K. pneumoniae and S. enterica exhibited resistance to ampicillin. S. enterica also demonstrated resistance to gentamicin, ciprofloxacin, and trimethoprim/sulfamethoxazole. P. aeruginosa was resistant to tigecycline. PCR results indicated positive tests for the E. coli gene FimH, the P. aeruginosa genes plcH and toxA, and the K. pneumoniae gene mrkD. Pathogenic bacteria with positive results for virulence genes have the potential to cause contamination and human diseases. To improve quality and reduce contamination, the government must address the issue of providing adequate and safe water for activities in all abattoirs in Riyadh City.

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“…Les charges microbiennes enregistrées sur les carcasses de bovins aux abattoirs de Cotonou-Porto-Novo sont largement en dessous de celles enregistrées à Banikoara. Un dénombrement semblable à celui effectué dans la présente étude est rapporté par Collobert et al (2002) sur 233 carcasses de bovins abattus dans quatre abattoirs du Calvados où la contamination moyenne est de 3,78 logUFC/cm 2 pour la FAM et 1,42 log UFC/cm 2 pour les entérobactériaceae. El Okki et al (2005) ont dénombré 5,34 log UFC/cm 2 de carcasse pour la FAM à l'abattoir municipal de Constantine en Algérie.…”

Section: Discussionunclassified

“…En dehors de la vétusté des infrastructures, la main d'oeuvre employée et la méthode de travail peu adéquate, font suspecter une mauvaise qualité des viandes issues des abattages. En absence de plan HACCP dans ces abattoirs, il s'avère indispensable de respecter tout au moins les bonnes pratiques d'hygiène et de fabrication conformément aux recommandations de la FAO (FAO, 2006) car l'abattage est une étape critique majeure de l'hygiène des viandes en raison du nombre important d'opportunités de contamination qui peuvent survenir (Dennaïet al, 2001 ;Collobert et al, 2002 ;Vallonton, 2004 ;Merle, 2005 ;Beaubois, 2009). Pour réduire ces opportunités dans les abattoirs de Cotonou-Porto-Novo, l'amélioration du procédé d'abattage est nécessaire sur la base de l'évaluation de l'existant.…”

Section: Introductionunclassified

Evaluation du procédé d’abattage des bovins aux abattoirs de Cotonou-Porto- Novo au sud du Bénin

Salifou¹,

Youssao²,

Salifou³

et al. 2013

Int. J. Bio. Chem. Sci

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La viande est une denrée alimentaire hautement périssable dont la qualité hygiénique dépend de la contamination pendant les opérations d'abattage et de découpe. L'objectif de l'étude est d'évaluer le procédé d'abattage des bovins aux abattoirs de Cotonou-Porto-Novo au sud-Bénin. L'analyse du procédé d'abattage a été faite sur la base de la règle des cinq M. L'hygiène du procédé a été évaluée sur 60 carcasses et au cours de deux périodes (répétition dans le temps). L'analyse du procédé a révélé que les pratiques courantes de production peuvent occasionner la contamination des carcasses par E. coli pathogène, Salmonella enterica, Bacillus cereus, Clostridium botulinum, Clostridium perfringens, Staphylococcus aureus, Listeria monocytogenes, Mycobacterium bovis et Mycobacterium tuberculosis. Les charges microbiennes moyennes par période de prélèvement étaient respectivement de 3,0 ± 0,12 log UFC/cm² et 5,09 ± 0,16 log UFC/cm² pour la flore aérobie mésophile et 1,2 ± 0,11 log UFC/cm² et 1,73 ± 0,18 log UFC/cm² pour les entérobactériaceae. Un seul échantillon a révélé la présence de Salmonella sp. Les charges ont fortement varié selon la période de prélèvement (P<0,05). Conformément aux critères proposés dans la littérature, l'hygiène du procédé d'abattage peut être considérée satisfaisante durant la première période d'étude et non satisfaisante durant la deuxième période.

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Qualité bactériologique de surface de carcasses de bovins

Cited by 10 publications

References 0 publications

Evaluation of the microbiological quality of cattle carcasses in some slaughterhouses at Benin, West Africa

Evaluation of the microbiological quality of cattle carcasses in some slaughterhouses at Benin, West Africa

The Molecular Detection and Antimicrobial Profiles of Selected Bacterial Pathogens in Slaughterhouses in Riyadh City, Saudi Arabia

Evaluation du procédé d’abattage des bovins aux abattoirs de Cotonou-Porto- Novo au sud du Bénin

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