Reduction of Microbial Counts at a Commercial Beef Koshering Facility

Hajmeer, Maha N.; Marsden, James L.; Crozier-Dodson, Beth Ann; Basheer, Imad A.; Higgins, James J.

doi:10.1111/j.1365-2621.1999.tb15118.x

Cited by 19 publications

(8 citation statements)

References 13 publications

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“…Also, between the results obtained in the case of kosher compared with conventional meat, we noticed significant differences (p<0.05). Similar results were reported by Hajmeer et al (1999), in wich aerobic plate count decrease in case of 80% of analysed samples, but the magnitude of reduction was lower (0.11 log CFU/cm 2 ) and coliform load was reduced only by 0.09 log CFU/cm 2 . Similar results were obtained in case of Enterobacteriaceae load performed from conventional beef ( figure 4).…”

Section: Microbiological Quality Of Kosher Meat Versus Conventional Meatsupporting

confidence: 77%

A Comparison Between Ritual and Conventional Slaughter in Regard to Animal Welfare and Meat Hygienic Quality

et al. 2016

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Religious slaughter, or slaughter without stunning, are methods practiced throughout the world where religious rules do not allow stunning. Mostly the Jewish "Shechita" and the Muslim "Halal". Those traditional slaughter methods are a source of ongoing controversy and debate between religious groups and animal welfare movements. And a debate of this scale, which comes from a very emotional stance on both sides, A Comparison Between Ritual and Conventional AbstractThe slaughter process in its current form is responsible to numerous physiological impacts on the animal and as a consequence affects the quality of the meat which is produced. The kosher slaughter is performed by a Rabbi (a certified Jewish religious priest) employed by the meat processing facility. The aim was to compare different types of slaughter methods and restraining techniques in order to determine the positive and negative sides of each method and to assess the hygienic quality of the meat produced from this method of slaughter. The information regarding kosher slaughter was gathered from one slaughterhouse located in Israel, Haifa city, and specific aspects related to the conventional slaughter technology, was acquired from a slaughterhouse located in Maramures County, where we critically observed the cattle slaughter technology, with focus on stunning and bleeding steps. In order to compare the hygienic quality of kosher beef with conventional beef the research material consisted by 40 samples of beef, half of the samples were represented by kosher beef and the other half (conventional beef) were used as control. Total viable and Enterobacteriaceae count were performed from the collected samples according with standards methods. In case of conventional slaughter, with respecting of good hygienic practices (GHP), bleeding will not open the esophagus and trachea, preventing thus the possibility of contamination. Stunning performed in conventional slaughter could increase the risk of contamination of carcasses with prions in case of penetration of the skull. In case of kosher meat, the results regarding total plate count revealed values between 2.78±0.6 log cfu/ cm 2 and 3.40±0.2 log cfu/cm 2 . In case of Enterobacteriaceae germs, we noticed that 3 samples shown a negative results. For the rest of the samples, the microbial load ranged between 2.54±0.62 log fcu/cm 2 and 3.1±0.32 log fcu/cm 2 . In comparison, the conventional meat (control), present an elevated total microbial load, ranged between 4.77±0.56 log cfu/cm 2 and 5.34±0.21 log cfu/cm 2 . The Enterobacteriacee load ranged between 4.1±0.56 log cfu/cm 2 and 5.33±0.2 log cfu/cm 2 . Ritual kosher slaughter is a humane way of sacrificing animals for human consumption although there are many parameters which need to be carefully monitored in order to guarantee the welfare of the slaughtered animals. And thus, inherently this method is prone for animal welfare violation. Microbiological risk regarding total plate and Enterobacteriaceae count in case of kosher compared with conventional meat ...

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Section: Microbiological Quality Of Kosher Meat Versus Conventional Meatsupporting

confidence: 77%

A Comparison Between Ritual and Conventional Slaughter in Regard to Animal Welfare and Meat Hygienic Quality

et al. 2016

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“…In kosher slaughtering, the meat is further soaked in water for about half an hour and then placed on a slanted board and thickly covered with salt on each side for about 20 to 60 min so that the salt draws blood from the meat by osmosis. Hajmmer et al (1999) reported that kosherisation of beef briskets reduced the aerobic plate count (APC), coliforms, Escherichia coli and Salmonella counts on the samples compared to initial counts. One of the most important factors that affect the level of contamination and therefore enhance the extent of the deterioration is the amount of blood left within the carcass after bleeding.…”

Section: Resultsmentioning

confidence: 99%

Bleeding Efficiency and Meat Oxidative Stability and Microbiological Quality of New Zealand White Rabbits Subjected to Halal Slaughter without Stunning and Gas Stun-killing

Nakyinsige

Fatimah

Aghwan

et al. 2014

Asian Australas. J. Anim. Sci

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A study was conducted to compare the effect of halal slaughter without stunning and gas stun killing followed by bleeding on residual blood content and storage stability of rabbit meat. Eighty male New Zealand white rabbits were divided into two groups of 40 animals each and subjected to either halal slaughter without stunning (HS) or gas stun-kill (GK). The volume of blood lost during exsanguination was measured. Residual blood was further quantified by determination of haemoglobin content in Longissimus lumborum (LL) muscle. Storage stability of the meat was evaluated by microbiological analysis and measuring lipid oxidation in terms of thiobarbituric acid reactive substances (TBARS). HS resulted in significantly higher blood loss than GK. HS had significantly lower residual haemoglobin in LL muscle compared to GK. Slaughter method had no effect on rabbit meat lipid oxidation at 0, 1, and 3 d postmortem. However, at 5 and 8 days of storage at 4°C, significant differences (p<0.05) were found, with meat from the GK group exhibiting significantly higher levels of MDA than that from HS. At day 3, greater growth of Pseudomonas aeroginosa and E. coli were observed in the GK group (p<0.05) with B. thermosphacta and total aerobic counts remained unaffected by slaughter method. At days 5 and 7 postmortem, bacterial counts for all tested microbes were affected by slaughter method, with GK exhibiting significantly higher growth than HS. It can be concluded that slaughter method can affect keeping quality of rabbit meat, and HS may be a favourable option compared to GK due to high bleed out.

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“…The kosher meat production practices, the religious slaughter procedures and the pre- and post-slaughter processes and technologies to improve kosher meat quality have been widely discussed in the literature (Farouk et al , 2014; Torres et al , 1988; Zuckerman and Mannheim, 2001; Holzer et al , 2004; Asghar et al , 1990; Powers and Mast, 1980; Mast and Macneil, 1983; Angel et al , 1989; Hajmeer et al , 1999; Anil et al , 2004; Nakyinsige et al , 2014; D’Agata et al , 2009; Leal-Ramos et al , 2011; Sazili et al , 2013). In particular, Miele (2013) questioned about the methods of religiously acceptable killing by Jewish communities; indeed, the author concentrated on the religious animal slaughter issue that raised as safer in contrast with the introduction of the electrical stunning prior to cutting throat as general practice.…”

Section: Ethical Background Of Kosher Productionsmentioning

confidence: 99%

“…The perception of quality and safety linked to kosher products is an issue already deepened in the literature (Waldrop, 1991; Hajmeer et al , 1999). Many people presume that kosher regulations play a significant role in enhancing both the hygienic and sanitary quality of the products, thus making them safer and healthier than their non-kosher counterparts.…”

Section: The Conceptual and Bibliometrix Analysis On Kosher Foodmentioning

confidence: 99%

Ethical food and the kosher certification: a literature review

Corte

Gaudio

Sepe

2018

British Food Journal

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Purpose Increased awareness about the importance of a safe, healthy nutrition has changed human interactions with food and increased worldwide demand for high quality and ethical food. In this respect, the purpose of this paper is to highlight the concept of ethical food and the nature of kosher food production, assessing common traits and the main differences between the two. A literature review was undertaken in order to verify the direction in which further studies might proceed. Design/methodology/approach A research review on current literature was carried out exploring concepts of ethical food and food certification underpinning kosher businesses by means of an analysis of both producers’ and consumers’ perspectives. In order to proceed with an accurate analysis, the paper matches both the conceptual analysis and the bibliometric one. The overlap between these two forms of analysis makes results robust and useful for future research. Findings This review reveals common points between ethical and kosher food because attention is given to both processes and products and the way the market perceives them as expressions of trustworthy and safe production. Furthermore, the analysis reveals an under emphasis on kosher food in the academic world and the results reveal the importance of empirical analysis. Research limitations/implications The analysis is focused mainly on kosher food production as an expression of ethical food. It would be interesting, however, to expand the analysis to other types of ethical certification such as Halal food, for example, in order to perform comparative evaluations. Practical implications From a practical point of view, it is interesting to note that kosher food is conceived as very safe food and that non-religious people are sensitive to this, which opens new horizons for ethical food. It also offers the possibility that firms that have never considered entering the field of ethical food certification may do so to expand their businesses. This implication also reveals that there is a higher attention on sustainability and safety in agro-food market. Therefore there are great opportunities of expansion for ethical food. Social implications From a social point of view, this paper is of importance for several reasons. It deals with a relatively new and relatively unexplored issue; it points out the relevance of sustainability and safety in food market and consumer behavior, it presents the possibility of exploring knowledge interactions between different perspectives (multidisciplinary approach) and cultures which, in the opinion, will present significant challenge in relation to agro-food business research in the future. Originality/value The originality of this work is that of systematizing a literature review of ethical food, enlarging its scope and boundaries with specific reference to kosher food. It also highlights the need to focus on both management and marketing, since up to now there has been a lack of academic contributions to these areas of research. Directi...

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Reduction of Microbial Counts at a Commercial Beef Koshering Facility

Cited by 19 publications

References 13 publications

A Comparison Between Ritual and Conventional Slaughter in Regard to Animal Welfare and Meat Hygienic Quality

A Comparison Between Ritual and Conventional Slaughter in Regard to Animal Welfare and Meat Hygienic Quality

Bleeding Efficiency and Meat Oxidative Stability and Microbiological Quality of New Zealand White Rabbits Subjected to Halal Slaughter without Stunning and Gas Stun-killing

Ethical food and the kosher certification: a literature review

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