A longitudinal study: Microbiological evaluation of two halal beef slaughterhouses in the United States

Al-Mahmood, Omar; Bridges, William C.; Jiang, Xiuping; Fraser, Angela

doi:10.1016/j.foodcont.2021.107945

Cited by 5 publications

(4 citation statements)

References 17 publications

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“…Lower TCC counts (within acceptable limits) were detected by [44] in USA in 83.3% (plant A) and 88.9% (plant B) of pre-evisceration samples, while 82.4 and 47.7% of the post evisceration samples at plant A and B, respectively.…”

Section: Discussionmentioning

confidence: 83%

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Evaluation of Microbiological Quality of Halal Beef Intended for Export from Khartoum State, Sudan

Khlil

Mustafa

2023

ARRB

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Aims: To evaluate halal criteria of beef microbiological quality intended for export in two slaughterhouses. Study Design: A cross-sectional study. Place and Duration of Study: Khartoum State, Sudan between August and November 2022. Methodology: Samples were collected by using the non-destructive dry swab method for microbiological quality sampling of beef and a standardized checklist to evaluate good manufacturing practices (GMPs) and good hygienic practices (GHPs). Restraining methods were categorized as “modern method” where the full inversion rotary casting box was used which resembled slaughterhouse “A” or “conventional method” where a large-sized hammer for blowing the skull was used and this resembled slaughterhouse “B”. A total of 80 male beef cattle were investigated after arrival in the lairages of the designated slaughterhouses. Forty carcasses from each slaughtering method were randomly chosen and swabbed. Results: The results revealed that halal criteria for the slaughtering methods in slaughterhouse (A) was 100%, while slaughterhouse (B) was 83.2%. Also, this study revealed poor personal hygiene as slaughterhouse A scored 53.2%, while slaughterhouse B scored 33.2% for personal hygiene evaluation. The mean total bacterial count (TBC) was found to be 4.556 x 10⁵ cfu/ml and 5.53275 X 10⁵ cfu/ml in slaughterhouses A and B, respectively with highly significant differences compared to the standard permissible limits (1x 10⁵cfu/ml) with p ≤0.05, while there were no statistically significant differences (0.847) within slaughterhouses with p ≤0.05. Furthermore, the mean total coliform count (TCC) was found to be 16.4795 X10²cfu/ml and 47.8670 X 10²cfu/ml in slaughterhouses A and B, respectively with a highly significant difference compared to the standard permissible limits (1x10²cfu/ml) with p ≤0.05 and also with highly significant differences (0.000) between slaughterhouses themselves with p ≤0.05. Conclusion: The study concluded that both slaughterhouses failed to meet the requirements of the various beef halal criteria.

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Section: Discussionmentioning

confidence: 83%

“…Lower TBC counts (within acceptable limits) were detected by [44] in USA in 100% of pre-evisceration samples in plant A and B, while 99.1 and 76.9% of the post-evisceration samples had detectable levels in plant A and B, respectively.…”

Section: Discussionmentioning

confidence: 86%

Evaluation of Microbiological Quality of Halal Beef Intended for Export from Khartoum State, Sudan

Khlil

Mustafa

2023

ARRB

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“…In the case of meat products, consumers, authorities, processors, and merchants should pay attention to the quality of meat since it comprises a significant part of the human diet. The halal certification procedure for meat product should be conducted at every stage, including the cutting, packing (halal packaging), and delivering process (halal logistics) (Al-Mahmood et al, 2021). As the global demand for halal goods grows, so does the challenge of providing adequate halal services.…”

Section: Halal Conceptmentioning

confidence: 99%

Untitled

2024

IJABR

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The quick spread of the COVID-19 pandemic has made it a big subject in many nations (Shrestha et al., 2020), including Indonesia. The number of cases has increased dramatically, and this highlights the need to provide people with safe and nutritious food options (Malahayati et al., 2021). In this post-COVID-19 era, consumers are more health-conscious so many are opting for foods touted for their ability to strengthen the immune system. The COVID-19 pandemic has emphasized the need for health and sanitation, which has led to a growing interest in eating halal cuisine (Newell et al., 2022). In addition, increased consumer demand for food of animal origin, especially meat, calls for more supply of such foodstuff. This is triggered by raising human awareness of the importance of nutritional needs derived from meat (Which, 2021). However, the social restriction policy imposed by the government, such as a chain of logistics activities, transportation, general activities, and

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“…3, Book 44). As [ 3 ] exposed, seven principles guide a halal slaughter: (1) the animal must be of a permitted species; (2) the slaughtering process must be conducted by a practicing Muslim who is of sound mind; (3) the person who is performing the slaughter must make the intention of performing the slaughter then recite a blessing, which is typically “Bismillah and Allahu Akbar” or “In the name of Allah and Allah is Greatest”; (4) animals must be alive before sticking (killing); (5) use a sharp knife; (6) stick the front part of the neck, severing the carotids, jugulars, trachea, and oesophagus without reaching the spinal cord; and (7) the blood must be drained to achieve a complete bleeding (Quran, 6:118–119; 16:115; Hadith No.17 of Imam Nawawi by Sahih Muslim).…”

Section: Introductionmentioning

confidence: 99%

Influence of the Slaughter Method on the Hygienic Quality of Beef Cattle Meat and Animal Welfare Biomarkers

Bouzraa

Agüera

Requena

et al. 2023

Animals

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The main objective of this research was to carry out a comparative study between different types of slaughter in beef cattle with and without stunning. In addition, the hygienic quality of the obtained meat was determined through microbiological analysis and the animal welfare at the time of slaughtering was assessed by means of physiological parameters. A total of 52 blood samples collected at the slaughterhouse during slaughter (10 for each type of slaughter: regular, halal, and halal with stunning; 10 at the time of resting; and 12 from rotating box slaughter) were analysed for physiological parameters indicating animal welfare status, namely, glucose, cortisol, lactate dehydrogenase (LDH) and creatine kinase (CK). In addition, the meat from 30 of the above animals was analysed for aerobic mesophilic bacteria, enterobacteria and coliforms. Moreover, a radiological study of the possible skull damage due to the non-penetrative captive bolt used at the time of stunning in the halal rite slaughter was carried out. A significance difference (p < 0.05) in the microbiological counts per type of slaughter was observed. It was proven that the amounts of glucose, LDH, CK, and cortisol in plasma were influenced (p < 0.05) by the type of slaughter. The halal rite slaughter using stunning with a non-penetrative captive bolt resulted in the best hygienic quality of meat and obtained the lowest values for all animal welfare biomarkers.

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A longitudinal study: Microbiological evaluation of two halal beef slaughterhouses in the United States

Cited by 5 publications

References 17 publications

Evaluation of Microbiological Quality of Halal Beef Intended for Export from Khartoum State, Sudan

Evaluation of Microbiological Quality of Halal Beef Intended for Export from Khartoum State, Sudan

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Influence of the Slaughter Method on the Hygienic Quality of Beef Cattle Meat and Animal Welfare Biomarkers

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