IDENTIFICATION OF THE MICROBIOLOGICAL RISKS OF CONTAMINATION OF CATTLE AND PIG CARCASSES WITH PATHOGENS AT SLAUGHTER AND PROCESSING


https://doi.org/10.21323/2414-438X-2016-1-2-34-41

Full Text:


Abstract

In this work, the risk of contamination of cattle and pig carcasses with pathogens at different stages of their slaughter and processing was assessed. The analysis of meat (carcasses, half carcasses and cuts) and meat semi-prepared products from beef and pork for the presence of the microorganisms of the genera Salmonella and Listeria, and Listeria monocytogenes in the samples taken by the destructive (from the depth) and nondestructive (from the surface) methods was carried out to determine the critical points. It was found that the deep layers of beef and pork cuts were not contaminated with the microorganisms of the genus Salmonella and L.monocytogenes. However, surface contamination of cattle and pig carcasses and half-carcasses with Salmonella and L.monocytogenes was revealed at the stages of hide removal and evisceration of the carcasses. Dry and wet cleaning of carcasses and half-carcasses did not facilitate the reduction of contamination. This fact is the cause of contamination of meat semi-prepared products (small-sized and minced), which was established during the study.


About the Authors

D. S. Bataeva
The V.M. Gorbatov All-Russian Meat Research Institute, Moscow
Russian Federation

candidate of technical sciences, docent, Head of the Direction of Microbiology, leading scientific worker of the Laboratory «Hygiene of production and microbiology»

Address: 109316, Talalikhina str., 26, Moscow

Ph.: 8 (495) 6766011



Yu. K. Yushina
The V.M. Gorbatov All-Russian Meat Research Institute, Moscow
Russian Federation

candidate of technical sciences, docent, Head of the Laboratory «Hygiene of production and microbiology»

Address: 109316, Talalikhina str., 26, Moscow

Ph.: 8 (495) 6769126



E. V. Zaiko
The V.M. Gorbatov All-Russian Meat Research Institute, Moscow
Russian Federation

senior research technician of the Labo- ratory «Hygiene of production and microbiology»

Address: 109316, Talalikhina str., 26, Moscow

Ph.: 8 (495) 6766011



References

1. Dormont D. Prions, BSE and food. International Journal of Food Microbiology. 15 September 2002; 78 (1–2): 181–189

2. Alimov М.А. Contamination of the objects of veterinary inspection with the causative agent of listeriosis and the biological properties of isolated cultures. Dissertation. 2004. 152 pages.

3. Commission regulation (EC) No 1688/2005 of 14 October 2005 implementing Regulation (EC) No 853/2004 of the European Parliament and of the Council as regards special guarantees concerning Salmonella for consignments to Finland and Sweden of certain meat and eggs (Text with EEA relevance)

4. Bataeva D.S., Minaev М.Yu., Krasnova М.А. Aspects of the sanitary and microbiological control of chilled meat. All about meat. 2008; 6: 48–50.

5. Khamnaeva N.I. Peculiarities of the sanitary and microbiological control of raw material and food products of animal origin. Teaching Guide. 2006.

6. Kostenko Yu. G. Guideline on sanitary microbiological principals and prevention of risks upon meat product production and storage. 2014, 636 pages.

7. GOST ISO 7218 Microbiology of foods and animal feed. General requirements and guide for microbiological research.

8. GOST 31904–2012 Food products. Methods of sampling for microbiological analyses.

9. GOST R ISO 17604–2011 Microbiology of food and animal feeding stuffs. Carcass sampling for microbiological analysis

10. GOST R ISO 6887–2–2013 Microbiology of food and animal feeding stuffs. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination. Part 2. Specific rules for the preparation of meat and meat products.

11. GOST R 54354–2011 Meat and meat products. General re- quirements and methods of microbiological testing.

12. GOST 32031–2012 Food products. Methods for detection of Listeria monocytogenes.

13. GOST ГОСТ 31659 Food products. Method for the detection of Salmonella spp.

14. SP 3.1.7.2616–10 «Prevention of salmonellosis » (Resolution No 36 of 26.04.2010 г) + «Amendment No 1 to SP 3.1.7.2616– 10» — SP 1.3.7.2836–11.

15.


Supplementary files

For citation: Bataeva D.S., Yushina Y.K., Zaiko E.V. IDENTIFICATION OF THE MICROBIOLOGICAL RISKS OF CONTAMINATION OF CATTLE AND PIG CARCASSES WITH PATHOGENS AT SLAUGHTER AND PROCESSING. Theory and practice of meat processing. 2016;1(2):34-41. https://doi.org/10.21323/2414-438X-2016-1-2-34-41

Views: 601

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2414-438X (Print)
ISSN 2414-441X (Online)