Microbiological counting in lamb carcasses from an abattoir in São Paulo, Brazil

Martineli, T. M.; Rossi, Oswaldo Durival; Cereser, Natacha Deboni; Cardozo, Marita Vedovelli; Fontoura, Cristianne Lino; Perri, Sílvia Helena Venturoli

doi:10.1590/s0103-84782009000600030

Cited by 8 publications

(4 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Similarly, Antoniollo et al (2003) found the pathogen in 4.3% of samples from carcasses slaughtered in Pelotas, Brazil. Martineli et al (2009 ) and Sierra et al (1997 ) did not detect L. monocytogenes in their studies in São Paulo, Brazil, and Dublin, Ireland, respectively.…”

Section: Discussionmentioning

confidence: 82%

Presence of Listeria monocytogenes and Salmonella spp. in lamb meat commercialized in Uruguaiana, Rio Grande do Sul, Brazil

Soares

Sampaio²,

Santos

et al. 2021

Braz. J. Vet. Med.

View full text Add to dashboard Cite

The aim of this study was to evaluate the hygienic-sanitary quality of lamb meat sold in the city of Uruguaiana, Rio Grande do Sul (RS) by counting the indicator microorganisms and detecting pathogens such as Salmonella spp. and Listeria monocytogenes. Thirty-nine lamb meat samples were collected from 10 commercial establishments in Uruguaiana. The samples were subjected to counts of aerobic mesophilic microorganisms and enterobacteria, and to the detection of Salmonella spp. and L. monocytogenes, all following standard methods. The average counts of mesophilic microorganisms and enterobacteria were 6.08 log CFU/g (minimum 4.07 and max 6.87) and 4.73 log CFU/g (minimum 0 and max 5.88), respectively. For pathogens, L. monocytogenes was isolated from five samples (12.82%), with three samples in the same location. Only two samples (5.13%) were positive for Salmonella spp. The results demonstrated unsatisfactory hygienic-sanitary conditions because high counts of pathogens such as Salmonella spp. and L. monocytogenes. The counts of enterobacteria showed poor hygiene conditions during the various stages of production. The results also indicated fecal contamination, as Salmonella spp. and L. monocytogenes are present in the intestinal tract of both humans and animals. The high count of mesophilic microorganisms obtained could be owing to contaminated raw material or unsatisfactory processing, including unsanitary conditions and the inappropriate use of binomial time/temperature during storage.

show abstract

Section: Discussionmentioning

confidence: 82%

Presence of Listeria monocytogenes and Salmonella spp. in lamb meat commercialized in Uruguaiana, Rio Grande do Sul, Brazil

Soares

Sampaio²,

Santos

et al. 2021

Braz. J. Vet. Med.

View full text Add to dashboard Cite

show abstract

“…Animals subjected to pre-slaughter stress during transportation and/or lairaige produce meat of higher pH (>5.70) that translates into better conditions for microbial growth. Furthermore, immediately after slaughtering, when the muscle tissue is exposed, it may be contaminated by deteriorative bacteria from the hide's normal microbiota (staphylococci, micrococci, pseudomonads, molds and yeasts) as well as from faecal origin bacteria (Martineli et al, 2009). Hooves, hide, hair, fleece and guts are considered the most important sources of microbial contamination on flayed carcasses (Bell and Hathway, 1996), but there are potential sources of contamination such as equipments, utensils and operators (Sierra et al, 1995).…”

Section: Resultsmentioning

confidence: 99%

Microbial deterioration of lamb meat from European local breeds as affected by its intrinsic properties

Gonzales-Barrón

Coelho-Fernandes

Santos-Rodrigues

et al. 2021

Small Ruminant Research

View full text Add to dashboard Cite

“…In the present work, bacterial counts in fresh lamb meat samples were in a range of 3 × 10 3 -1.5 × 10 5 CFU/g (Table 2). In another study, Martineli et al (2009) found that bacterial counts in lamb meat were in a range of 1.0 × 10 1 to 8.0 × 10 4 CFU/cm for mesophiles; 1.0 × 10 0 to 4.4 × 10 4 CFU/cm for psychrophiles (Martineli et al, 2009). Contamination of raw meat with bacteria can occur during slaughtering, cutting and inadequate storage conditions.…”

Section: Discussionmentioning

confidence: 99%

The antibacterial activity of Laurus nobilis leaf extract and its potential use as a preservative for fresh lamb meat

Masoud¹

2020

Afr. J. Microbiol. Res.

View full text Add to dashboard Cite

Microbiological counting in lamb carcasses from an abattoir in São Paulo, Brazil

Abstract: The consumption of lamb meat in Brazil has increased in the last years but little information about the microbiological quality of this product is available. To evaluate the hygienic-sanitary conditions of lamb carcasses, the quantification of microorganism populations indicators

Cited by 8 publications

References 15 publications

Presence of Listeria monocytogenes and Salmonella spp. in lamb meat commercialized in Uruguaiana, Rio Grande do Sul, Brazil

Presence of Listeria monocytogenes and Salmonella spp. in lamb meat commercialized in Uruguaiana, Rio Grande do Sul, Brazil

Microbial deterioration of lamb meat from European local breeds as affected by its intrinsic properties

The antibacterial activity of Laurus nobilis leaf extract and its potential use as a preservative for fresh lamb meat

Contact Info

Product

Resources

About