Low occurrence of Salmonella in the beef processing chain from Minas Gerais state, Brazil: From bovine hides to end cuts

Cossi, Marcus Vinícius Coutinho; Burin, Raquel Cristina Konrad; Camargo, Anderson Carlos; Dias, Mariane Rezende; Lanna, Frederico Germano Piscitelli Alvarenga; Pinto, Paulo Sérgio de Arruda; Nero, Luís Augusto

doi:10.1016/j.foodcont.2013.12.018

Cited by 11 publications

(4 citation statements)

References 27 publications

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“…contamination found in this study might be due to the effective implementation of high hygiene and sanitation together with the Hazard Analysis and Critical Control Point (HACCP) system in the slaughterhouses. There were several factors that could explain the Salmonella contamination in raw beef meat at slaughterhouses, including bovine hide [46], carcass handling, and examination [42], implementation the hygienic standards of the slaughterhouses, attitude, and practice of personnel [27,47], and unsanitary environment of slaughterhouses [48].…”

Section: Resultsmentioning

confidence: 99%

Analysis of bacterial contamination and antibiotic residue of beef meat from city slaughterhouses in East Java Province, Indonesia

et al. 2019

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Aim: This research aimed to analyze the presence of microbial contamination and antibiotic residue in beef meat from city slaughterhouses in East Java Province, Indonesia. Materials and Methods: A total of 40 samples from city slaughterhouses were used in this study. The tests for microbial contamination used several methods including total plate count (TPC), most probable number of Escherichia coli, detection of Staphylococcus aureus using Mannitol Salt Agar media, Salmonella spp. detection using Bismuth Sulfite Agar media and Triple Sugar Iron Agar media, and detection of the antibiotic residue by screening tests. Results: Most of the samples were contaminated with E. coli (32.5% positive samples) and S. aureus (20.0% positive samples). The mean values of TPC and S. aureus contamination were lower than the maximum limit of contamination, which were 41.58 CFU/g and 13.93 CFU/g, respectively, while the mean value of E. coli contamination was 27.03 CFU/g which was higher than the maximum limit. A low frequency of TPC (5% positive samples) and Salmonella spp. contamination (2.5% positive samples) was found in meat samples. Meat samples from two of the surveyed slaughterhouses were tested positive for antibiotic residue and six of the 40 samples (15%) were also tested positive for the antibiotic residue. Conclusion: It was concluded that most of the microbial contamination in beef meat from city slaughterhouses was below the maximum limit of contamination and only two slaughterhouses were found antibiotic residues in the meat samples.

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Section: Resultsmentioning

confidence: 99%

Analysis of bacterial contamination and antibiotic residue of beef meat from city slaughterhouses in East Java Province, Indonesia

et al. 2019

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“…Consequently, these groups of microorganisms are hardly monitored in Brazilian beef carcasses since it involves additional costs, such as professional training and laboratorial analysis. The scientific literature on the microbiological status of Brazilian beef carcasses reports data on the prevalence of pathogens such as Shiga toxin producing Escherichia coli , Salmonella spp., and Listeria monocytogenes as well as others [19,20,21,22,23], but little has been reported on HIM. Thus, the objective of this study was to generate data on the hygiene status of beef carcasses sampled in selected Brazilian slaughterhouses inspected by the Brazilian Ministry of Agriculture, and use the microbiological data to propose a mathematical model to indicate potential associations among the populations of HIM.…”

Section: Introductionmentioning

confidence: 99%

Microbiological Testing for the Proper Assessment of the Hygiene Status of Beef Carcasses

et al. 2019

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Microbiological testing is an important quality management tool in the food industry. In this study, the hygiene status of beef carcasses sampled in eight Brazilian slaughterhouses was assessed by enumeration of different hygiene indicator microorganisms, and a model to establish potential associations among these counts was proposed. The carcasses (n = 464) were surface sampled at four slaughtering steps (step 1: Hide after bleeding; step 2: Carcass after hide removal; step 3: Carcass after evisceration; step 4: Carcass after end washing) and subjected to a counting of mesophilic aerobes (MA), Enterobacteriaceae (EB), total coliforms (TC), and Escherichia coli (EC) using Petrifilm™ plates. Among the sampled beef carcasses (step 4), 32 (6.9%) and 71 (15.3%) presented counts above the microbiological criteria established by (EC) No. 1441/2007 for MA and EB, respectively. Thus, indicating that improvements in slaughter hygiene and a review of process controls are demanded in some of the studied slaughterhouses. The log count differences of EC, TC, and EB from MA were considered as response variables as a function of the slaughtering steps. Differential log counts changed consistently with the steps. The measurements, including the patterns in their inherently random variability, were fairly predictable from steps 1 and 4. The results indicated that differential log counts for TC and EC are not relevant, as their concentrations and random pattern can be inferred from counts of MA and EB. The proposed model can be used as a valuable tool for the design and adoption of feasible quality control programs in beef industries. The adoption of such a tool should have a positive contribution on consumers’ health and enhance product quality.

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“…Each set of two sponges per sample was transferred to a sterile bag and 80 mL of Phosphate‐buffered saline (BPS, Oxoid Ltd., Basingstoke, UK) was added (final volume of 100 mL per sample), and then homogenized for 60 s (Stomacher 400 Circulator, Seward Ltd, Close East Sussex, UK), followed by microbiological analysis. One mL of homogenate was considered as equivalent to 1 cm 2 of each sample (Cossi et al, ).…”

Section: Methodsmentioning

confidence: 99%

Listeria spp. contamination in a butcher shop environment and Listeria monocytogenes adhesion ability and sensitivity to food‐contact surface sanitizers

Silva

Camargo

Todorov

et al. 2016

Journal of Food Safety

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This study evaluated the occurrence of L. monocytogenes in the processing environment of a butcher shop, and the in vitro adhesion capacity and sensitivity of isolates to two sanitizers: A (Mister MaxDG1, chlorine based) and B (B-Quart Sept, quaternary ammonium based). Of the total of 40 samples, 75% were positive for Listeria spp. and 22.5% for L. monocytogenes. 20 isolates were from serogroup 1/2c or 3c, with positive results for all tested virulence genes. All isolates presented adhesion potential. The evaluated sanitizers had the potential to inhibit isolates growth and adhesion, and removed formed biofilms. After evaluation, the sanitizers were adopted by the butcher shop in its sanitation routine, being effective against L. monocytogenes. Collected data allowed identification of adhesion potential by L. monocytogenes and the effectiveness of the tested sanitizers to control contamination by this pathogen. Practical applicationsThe presented study shows the adhesion potential of L. monocytogenes, as well as the resistance of isolates to chlorine and quaternary ammonium based sanitizers, relevant to food facilities cleaning. Finally, we demonstrated the effects of chlorine and quaternary ammonium sanitizers activity on L. monocytogenes biofilm, leading further procedures to avoid adhesion.

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Low occurrence of Salmonella in the beef processing chain from Minas Gerais state, Brazil: From bovine hides to end cuts

Cited by 11 publications

References 27 publications

Analysis of bacterial contamination and antibiotic residue of beef meat from city slaughterhouses in East Java Province, Indonesia

Analysis of bacterial contamination and antibiotic residue of beef meat from city slaughterhouses in East Java Province, Indonesia

Microbiological Testing for the Proper Assessment of the Hygiene Status of Beef Carcasses

Listeria spp. contamination in a butcher shop environment and Listeria monocytogenes adhesion ability and sensitivity to food‐contact surface sanitizers

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