Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli

Niyonzima, Eugene; Ongol, Martin Patrick; Kimonyo, Anasthase; Sindic, Marianne

doi:10.5539/jfr.v4n5p98

Cited by 29 publications

(15 citation statements)

References 123 publications

(203 reference statements)

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“…As the generation time for Salmonella in optimal temperature conditions (3537°C) is known to be 25 min (Delhalle et al, 2009b), the recorded duration of carcass transportation under ambient temperature, might allow the proliferation of Salmonella cells initially present on carcasses or meat cuts. Several studies have reported bacterial proliferation during the carcass transportation stage, when the temperature was not successfully controlled (Wong et al, 2002;Niyonzima et al, 2015).…”

Section: Meat Handling Conditions In Retail Establishments Of Kigali mentioning

confidence: 99%

“…The contamination of meat by microbial pathogens, such as Salmonella, can occur at any stage along the meat chain, from the farm to consumption (Niyonzima et al, 2015). However, the retail level, constitutes an important stage, regarding the ultimate quality and safety of meat, as it represents the last check-point where contaminated products can be identified (Wong et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

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Meat retail conditions within the establishments of Kigali city (Rwanda): bacteriological quality and risk factors for Salmonella occurrence

Niyonzima

Ongol

Brostaux

et al. 2017

Trop Anim Health Prod

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Meat constitutes one of the major vehicles for human foodborne infections. This study aimed to assess the retail conditions and to determine the microbiological quality and safety of meat retailed within the establishments of Kigali (Rwanda). A questionnaire survey was carried out in 150 retail outlets to characterise meat retail conditions. Additionally, 270 retail meat samples were analysed for the enumeration of hygiene indicator bacteria (total mesophilic bacteria and Escherichia coli) and for the qualitative detection of Salmonella, using conventional culture methods. The results revealed that beef was the predominant meat sold within the retail premises of Kigali city, while meat from non-bovine animal species was mainly sold in large establishments. Salmonella was detected in 19.6% of all the retailed meat samples evaluated, whereas the mean loads for total mesophilic bacteria and E. coli were 7.3 and 3.5 log cfu/g, respectively. Three factors, namely the temperature conditions of the meat under retail, the cleanability of the used meat cutting boards, and the training of personnel in hygienic meat handling practices, were found to be significantly (p ≤ 0.05) associated with the risk of Salmonella occurrence in the retailed meat. The findings from this study highlight the need for improvements in hygienic meat handling practices, particularly, in small and medium meat retail establishments in Kigali.

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Section: Meat Handling Conditions In Retail Establishments Of Kigali mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Meat retail conditions within the establishments of Kigali city (Rwanda): bacteriological quality and risk factors for Salmonella occurrence

Niyonzima

Ongol

Brostaux

et al. 2017

Trop Anim Health Prod

Self Cite

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“…Meat contamination with pathogens may originate from any point across the "farm to fork" continuum, which includes animal farming, transportation, slaughtering, processing, packaging, distribution, and meal preparation in the household environment [2,6]. The basic pillar for meat hygiene is the control measures to eliminate or reduce pathogenic or spoilage microorganisms in farms, slaughterhouses, and meat processing plants.…”

Section: Introductionmentioning

confidence: 99%

Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat

Kalogianni

Lazou

Bossis

et al. 2020

Foods

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Alternative technologies for long-term preservation, quality assurance, and safety of meat are continuously pursued by the food industry to satisfy the demands of modern consumers for nutritious and healthy meat-based products. Naturally occurring phenolic compounds are considered promising substances by the meat industry for their antioxidant and antimicrobial properties, while consumers seem to embrace them for their claimed health benefits. Despite the numerous in vitro and in situ studies demonstrating their beneficial effects against meat oxidation, spoilage, and foodborne pathogens, wide application and commercialization has not been yet achieved. Major obstacles are still the scarcity of legislative framework, the large variety of meat-based products and targeted pathogens, the limited number of case-specific application protocols and the questionable universal efficiency of the applied ones. The objectives of the present review are (i) to summarize the current knowledge about the applications of naturally occurring phenols in meat and meat-based products, emphasizing the mechanisms, determinants, and spectrum of their antioxidant and antimicrobial activity; (ii) to present state-of-the-art technologies utilized for the application of phenolic compounds in meat systems; and (iii) to discuss relevant regulation, limitations, perspectives, and future challenges for their mass industrial use.

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“…The actual prevalence of food-borne infections is difficult to determine, primarily because only a small percentage of incidence is officially reported. Even when cases of foodborne infections are reported, only in a limited number is the aetiology determined [3].…”

Section: Introductionmentioning

confidence: 99%

Prevalence and distribution of antimicrobial resistance determinants ofEscherichia coliisolates obtained from meat in South Africa

Jaja

Oguttu

Green

et al. 2019

Preprint

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28Objective: This study aimed to characterise antibiotics resistance of Escherichia coli isolates 29 from the formal meat sector (FMS) and informal meat sectors (INMS). 30Method: A total of 162 and 102 E. coli isolates from the FMS, and INMS respectively were 31 isolated by standard culture-based, and biochemical reactions. The isolates were further 32 confirmed by polymerase chain reaction (PCR). The disc diffusion method was used to 33 screen for antimicrobial susceptibility against 19 different antibiotics. The presence of class 34 1-2 integrons in each E. coli isolates was assessed using 3-CS and 5-CS regions specific 35 primers. 36Result: Among the 19 antimicrobials, resistance to tetracyclines, aminoglycosides, 37 cephalosporins, and nitrofurans were found to be more frequent than carbapenems and 38 phenicol with a noticeable increase in the number of multi-drug resistance ranging from three 39 to ten antimicrobials. A total of 20 resistance determinants were assessed with their 40 prevalence and distributions obtained as follows for FMS and INMS respectively; 41 [aminoglycosides: aadA (40.6%; 31.9%), aacC2 (21.4%; 31%), aphA1 (20.8%; 15.1%), 42 aphA2 (37.7%; 18.9%) and strA (6.5%; 9.4%)], [β-lactams: ampC (20%; 45%), blaTEM, 43 (4.4%; 13.3), and blaZ (8.9%; 2.2%)], [Chloramphenicol: catI (1.7%; 1.7%), and cmIA1 44 (1.7%; 1.7%)] and [tetracyclines: tetA (7.7%; 15.4%), tetB (11.5%; 24%), and tetM, (1.9%; 45 8.7%)], and [sulfonamides: sul1 (22.2%; 26.7%), sul2 (17.8%; 6.7%)]. 46 Conclusion: Multiple antibiotic resistance (MAR) indexes ranged from 0.2 -0.5. The results 47 reveal a high prevalence of multidrug-resistant E. coli isolates and resistance determinants 48 suggesting that consumers and handlers of such meat are at risk of contracting antibiotic 49 resistant E. coli-related foodborne disease. 50 51 1 Background 53Meat is a high-risk food, and many studies have shown a causal relationship between meat 54 consumption and disease outbreaks. Meat-related foodborne diseases frequently occur due to 55 the consumption of Escherichia coli contaminated raw or poorly processed meat. The United 56 States, Center for Disease Control and Prevention (CDC) estimates for the year 2011 that one 57 in six or forty-eight million people are infected with a foodborne illness each year, resulting 58 in 3000 deaths. Of this number, E. coli O157: H7 caused an estimated 73480 illnesses each 59 year, resulting in more than 2000 hospitalisations and 60 deaths [1]. 60 Even though raw food hygiene and food safety epidemiology is still in its infancy in Africa, 61 foodborne disease (FBD) is common in developing countries. For instance, 10200 cases of 62 Shiga toxin E.coli (STEC) related FBD was reported in WHO subregion AFR D and E circa 3 63 2012 [2]. The actual prevalence of food-borne infections is difficult to determine, primarily 64 because only a small percentage of incidence is officially reported. Even when cases of 65 foodborne infections are reported, only in a limited number is the aetiology determined [3]. 6...

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Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli

Cited by 29 publications

References 123 publications

Meat retail conditions within the establishments of Kigali city (Rwanda): bacteriological quality and risk factors for Salmonella occurrence

Meat retail conditions within the establishments of Kigali city (Rwanda): bacteriological quality and risk factors for Salmonella occurrence

Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat

Prevalence and distribution of antimicrobial resistance determinants ofEscherichia coliisolates obtained from meat in South Africa

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