A Comparative Study on Microbiological and Chemical Characteristics of Small Ruminant Carcasses from Abattoirs in Greece

Abstract

Meat quality dictates consumer preferences with hygiene forming a key component, especially in meat types with declining popularity, such as sheep and goat meat. Aiming to increase the marketability of sheep and goat meat, we examined 370 sheep and goat carcasses from two abattoirs in Greece. Tests included enumeration of the total mesophilic viable count, total psychrophilic viable count and coliform count, and detection of Salmonella spp., Listeria monocytogenes and presumptive ESBL Escherichia coli. Moreover, designated samples of meat were used to measure pH, moisture, total fat and protein content. Goat carcasses had significantly higher microbial counts compared to sheep carcasses. Lamb and kid carcasses had larger TMVC, TPVC and coliform counts compared to carcasses from adult animals. One strain of L. monocytogenes (0.8%), typed as serovar 1/2a (3a), was isolated from one adult sheep carcass. Twelve strains of ESBL Escherichia coli (25%) were isolated; there were not any strains of Salmonella spp. The average values of pH, moisture, total fat and total protein were 5.83%, 67.76%, 7.21% and 21.31%, respectively, for sheep carcasses and 5.70%, 68.2%, 5.69% and 24.10%, respectively, for goat carcasses. The results showed a small deviation in assessed parameters, implying the uniformity of the conditions concerning rearing and slaughtering.

Foodborne bacteria in slaughterhouses : with focus on cleaning and disinfection

“…Extended-spectrum beta-lactamase-producing bacteria have been found in the gut of both humans and animals (Asir et al 2015;Tofani et al 2022). In several European countries, ESBL E. coli has also been detected on the carcasses of pigs, sheep, cattle and chickens (Bardoň et al 2013;Pacholewicz et al 2015;Biasino et al 2018;Tsitsos et al 2022). One of the reasons for presence of ESBL E. coli on poultry meat could be treatment of commercial birds with ciprofloxacin to protect them from E. coli infections, which is permitted in some countries (Roth et al 2019).…”

Effect of Chitosan and Alginate-Based Edible Membranes with Oregano Essential Oil and Olive Oil in the Microbiological, Physicochemical and Organoleptic Characteristics of Mutton

“…It is considered an essential part of the human diet, as it provides a wide range of essential nutrients. Sheep meat is an excellent source of proteins with high biological value, essential amino acids, vitamin B complex (vitamin B 6, vitamin B 12 , pyridoxine, niacin, riboflavin, pantothenic acid), minerals (iron, zinc, selenium, phosphorus) and long-chain omega-3 polyunsaturated fatty acids (PUFAs) [ 3 , 4 ]. However, meat is susceptible to bacterial contamination and degradation.…”

Meat Microflora and the Quality of Meat Products

“…The microbiological quality of meat is important both for consumers and from a safety point of view. Meat can be a habitat for saprophytic and pathogenic microorganisms that can deteriorate its quality or threaten the safety of consumers [1,4].…”