Opinion of the Scientific Panel on biological hazards (BIOHAZ) related to Clostridium spp in foodstuffs

,

doi:10.2903/j.efsa.2005.199

Cited by 5 publications

(3 citation statements)

References 174 publications

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“…Moreover, Gidenne and Feugier (2009) found that a feed restriction of 20% increased the caecal concentration of volatile fatty acids (from 65.9 up to 84.8 mmol/L when feed restriction ranged from 0 to 40%), and acidified caecal contents (5.64 vs. 5.99, P<0.001) while enhancing bacterial fibrolytic activity (5.0 vs. 10.6 µmol reducing sugar/g DM per h, P<0.05). This acidification could help reduce the caecal count of prospective harmful bacteria since some of them such as C. perfringens are sensitive to pH levels (EFSA, 2005).…”

Section: Resultsmentioning

confidence: 99%

Effect of early feed restriction on performance and health status in growing rabbits slaughtered at 2 kg live-weight

et al. 2010

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ABSTRACT:The effect of a time-limited access to the feeders (8 h per d from 9:30 to 17:30) on fattening performance and health status was studied in rabbits reared until 2 kg live-weight as typical in the Spanish market. For this purpose, the same diet (10.5 MJ digestible energy/kg, 38.9% neutral detergent fi bre and 18.4% crude protein on dry matter basis) was used over two consecutive trials. A total of 192 growing rabbits (96 in each trial) were weaned at 35 d and assigned to 2 different feeding treatments (continuously fed ad libitum or restricted from 35 until 49 d). In the fi rst trial, feed restriction reduced daily feed intake (94.3 vs. 74.2 g; P<0.001), daily weight gain (43.6 vs. 27.1 g; P<0.001) and impaired feed conversion rate (FCR) (2.28 vs. 2.92, P<0.001) in the fi rst 14 d after weaning. Later on, no feed restriction was applied and a compensatory growth was observed in previously restricted rabbits (44.8 vs. 54.8 g/d; P<0.001). Early restricted rabbits did not reach the Spanish commercial weight (2 kg) at 63 d of age and weighed less than full-fed rabbits (1989 vs. 1888 g; P=0.001). Moreover, feed restriction did not improve FCR in the whole fattening period (2.56 on average). The second trial was extended until 70 d to permit restricted rabbits to attain market weight. However, at that age, live weight of restricted rabbits was also lower than that of rabbits always fed ad libitum (2285 vs. 2101 g; P=0.001). In the fi rst trial, no health problem was recorded (average mortality 1.04%) whereas in the second trial feed restriction allowed both mortality (25.6 vs. 6.34%, P=0.017) and morbidity (41.4 vs. 12.7%, P=0.004) to decrease. The higher number of losses in the second trial made economic FCR differ from scientifi c FCR (3.63 vs. 2.89, on average) in the 35-70 d period. Moreover, morbidity increased heterogeneity of fattening performance. In conclusion, the interest of feed restriction in Spanish fattening rabbit farms is mitigated by the conventional market weight. Nevertheless, in a context with high rates of digestive troubles, a time-limited access to the feeder enhances health status on the farm and could justify the short delay necessary to reach slaughter weight.

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Section: Resultsmentioning

confidence: 99%

Effect of early feed restriction on performance and health status in growing rabbits slaughtered at 2 kg live-weight

et al. 2010

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“…The rise of artificial additives such as nitrites and nitrates is due to the perishable nature of raw meat together with the crescent demand for more stable products that conserve their organoleptic properties. The relevance of nitrites and nitrates as the most commonly used preservatives in the meat industry relies not only on the implementation of color, texture characteristics, odor, and flavor, but also, and most importantly, on controlling undesirable microorganisms, principally Clostridium botulinum [4,6,7]. As a result, the industry needs and authorities are forced to develop high-quality and safe meat products [8].…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, the present study aimed to evaluate the effect of propolis extracts on the potential growth of Listeria monocytogenes, Clostridium sporogenes, Bacillus cereus [7,20], and Staphylococcus aureus in cooked ham formulations, as well as the consumer's acceptance during defined shelf life.…”

Section: Introductionmentioning

confidence: 99%

Exploring Propolis as a Sustainable Bio-Preservative Agent to Control Foodborne Pathogens in Vacuum-Packed Cooked Ham

Rendueles,

Mauriz,

Sanz-Gómez

et al. 2024

Microorganisms

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The search for natural food additives makes propolis an exciting alternative due to its known antimicrobial activity. This work aims to investigate propolis’ behavior as a nitrite substitute ingredient in cooked ham (a ready-to-eat product) when confronted with pathogenic microorganisms of food interest. The microbial evolution of Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, and Clostridium sporogenes inoculated at known doses was examined in different batches of cooked ham. The design of a challenge test according to their shelf life (45 days), pH values, and water activity allowed the determination of the mesophilic aerobic flora, psychotropic, and acid lactic bacteria viability. The test was completed with an organoleptic analysis of the samples, considering possible alterations in color and texture. The cooked ham formulation containing propolis instead of nitrites limited the potential growth (δ < 0.5 log10) of all the inoculated microorganisms until day 45, except for L. monocytogenes, which in turn exhibited a bacteriostatic effect between day 7 and 30 of the storage time. The sensory analysis revealed the consumer’s acceptance of cooked ham batches including propolis as a natural additive. These findings suggest the functionality of propolis as a promising alternative to artificial preservatives for ensuring food safety and reducing the proliferation risk of foodborne pathogens in ready-to-eat products.

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A mathematical model for predicting growth/no-growth of psychrotrophic C. botulinum in meat products with five variables

2013

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Opinion of the Scientific Panel on biological hazards (BIOHAZ) related to Clostridium spp in foodstuffs

Cited by 5 publications

References 174 publications

Effect of early feed restriction on performance and health status in growing rabbits slaughtered at 2 kg live-weight

Effect of early feed restriction on performance and health status in growing rabbits slaughtered at 2 kg live-weight

Exploring Propolis as a Sustainable Bio-Preservative Agent to Control Foodborne Pathogens in Vacuum-Packed Cooked Ham

A mathematical model for predicting growth/no-growth of psychrotrophic C. botulinum in meat products with five variables

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