Relevant bibliographies by topics / Carcase hygiene

Academic literature on the topic 'Carcase hygiene'

Author: Grafiati
Published: 10 December 2022
Last updated: 28 January 2023

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Journal articles on the topic "Carcase hygiene"

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Vanderlinde, Paul, Peter Horchner, Long Huynh, and Ian Jenson. "Microbiological Quality of Red Meat Offal Produced at Australian Export Establishments." Foods 11, no. 19 (September 27, 2022): 3007. http://dx.doi.org/10.3390/foods11193007.

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A national baseline study of offal hygiene was undertaken at 17 Australian export establishments. A total of 1756 samples of different offal types were analysed for aerobic plate count (APC), generic Escherichia coli, and coliform bacteria. Average APC values varied from 1.51 to 5.26 Log10 CFU/g, depending on species and offal type. The average APC on beef, sheep, lamb, and goat offal was 3.25, 3.38, 3.70, and 2.97 Log10 CFU/g, respectively. There is a small but significant difference in APC on offal sampled frozen (3.26 Log10 CFU/g) and offal sampled fresh (3.73 Log10 CFU/g). Escherichia coli prevalence on beef, sheep, lamb, and goat offal was 15.4%, 28.1%, 17.5%, and 39.3%, respectively. The number of E. coli on positive offal samples ranged from 1.42 to 1.82 Log10 CFU/g. While the quality of some offal approach that of muscle meat, the hygienic quality of red meat offal can be understood by considering the anatomical site from which it is harvested, the usual bacterial levels found at that site, the difficulty in hygienically removing the offal from the carcase, the process prior to packing, and the chilling method used.
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Tibulca, Dorin, Claudiu Dan Salagean, and Mirela Jimborean. "The Establish of the Coliforms/cm2 on the Area of Cattle Carcass Air Drying." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 71, no. 1 (May 20, 2014): 23. http://dx.doi.org/10.15835/buasvmcn-fst:10122.

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Coliforms present in 1 cm2 of carcass surface shows the degree of contamination during slaughtering as well as the hygienic condition of the air, the slaughtering hall, the equipment getting in contact with the carcasses, of the utensils, operators’ work equipment, of the operators’ hygiene. The indicator is determined by inoculating microorganisms from the carcasses surface in nutritional and selective environments, followed by their placing under heat control and counting of the microorganisms.
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Kiermeier, Andreas, Joanne Bobbitt, Paul Vanderlinde, Glen Higgs, Andrew Pointon, and John Sumner. "Use of routine beef carcase Escherichia coli monitoring data to investigate the relationship between hygiene status of incoming stock and processing efficacy." International Journal of Food Microbiology 111, no. 3 (October 2006): 263–69. http://dx.doi.org/10.1016/j.ijfoodmicro.2006.05.006.

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Pointon, A., A. Kiermeier, and N. Fegan. "Review of the impact of pre-slaughter feed curfews of cattle, sheep and goats on food safety and carcase hygiene in Australia." Food Control 26, no. 2 (August 2012): 313–21. http://dx.doi.org/10.1016/j.foodcont.2012.01.034.

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STELLA, SIMONE, ERICA TIRLONI, EMANUELE CASTELLI, FABIO COLOMBO, and CRISTIAN BERNARDI. "Microbiological Evaluation of Carcasses of Wild Boar Hunted in a Hill Area of Northern Italy." Journal of Food Protection 81, no. 9 (August 17, 2018): 1519–25. http://dx.doi.org/10.4315/0362-028x.jfp-18-077.

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ABSTRACT This study evaluated the prevalence of potential pathogenic bacteria (mainly Campylobacter spp., but also Listeria monocytogenes and Salmonella) in wild boar (Sus scrofa) and the hygiene of carcasses of wild boar hunted in a hill area of northern Italy during a hunting season (October to December). In total, 62 animals were submitted to microbiological analyses of the tonsils (detection of Listeria spp. and Listeria monocytogenes), caecal content (detection of Salmonella and Campylobacter spp.), mesenteric lymph glands (detection of Salmonella), and carcasses. In addition to analyzing pathogen prevalence and carcass hygiene of these animals, we performed an enumeration of total viable count (TVC), Enterobacteriaceae, Escherichia coli, coagulase-positive staphylococci, and spores of sulfite-reducing clostridia. Influencing factors considered were sex, weight, and age of the animals and environmental temperature on the day of hunting. A high prevalence was observed for L. monocytogenes in tonsils (35.3%) and for Campylobacter spp. in caecal content (51.8%), whereas Salmonella enterica strains (mainly serovar Thompson) were only occasionally isolated (7% in caecal content and 3.5% in lymph glands). The prevalence of L. monocytogenes was influenced by animal age and environmental temperature. Campylobacter spp. were the only pathogens detected on the carcasses (16.7%). Carcasses were characterized by low levels of contamination: TVC, 3.21 ± 0.80 log CFU/cm2, Enterobacteriaceae, 1.32 ± 0.89 log CFU/cm2; E. coli, 1.31 ± 0.93 log CFU/cm2; and occasional detection of low counts of staphylococci and clostridia. TVC was positively influenced only by high environmental temperature, and higher Enterobacteriaceae counts were detected on heavy male carcasses than on females. The results confirmed the potential role of wild boars as reservoirs for the most important foodborne pathogens. But a low carcass contamination level is achievable if hunters are properly trained about hygienic carcass management and slaughtering procedures.
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Morgan, I. R., F. L. Krautil, and J. A. Craven. "Bacterial populations on dressed pig carcasses." Epidemiology and Infection 98, no. 1 (February 1987): 15–24. http://dx.doi.org/10.1017/s0950268800061677.

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SUMMARYSamples were collected at two abattoirs from four sites on pig carcasses as they were being placed in a chiller. Bacteriological examination showed that no single sampling site could be used to assess the microbiological status of pig carcass surfaces. Sampling from multiple sites on a carcass may be required to assess the degree of contamination by different bacteria. It is suggested that the hygiene of slaughtering and dressing of pig carcasses at an abattoir cannot be assessed on a single visit and that a number of visits are necessary to establish a hygiene pattern.
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LASTA, JORGE A., RICARDO RODRÍGUEZ, MARTA ZANELLI, and CARLOS A. MARGARÍA. "Bacterial Count from Bovine Carcasses as an Indicator of Hygiene at Slaughtering Places: A Proposal for Sampling." Journal of Food Protection 55, no. 4 (April 1, 1992): 271–78. http://dx.doi.org/10.4315/0362-028x-55.4.271.

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A sampling technique by which the whole carcass is rubbed with a polyurethane sponge was used to study bacterial status on 523 beef carcasses at six different slaughterhouses over four different years. Although some abattoirs were differentiated based upon the psychrotroph counts from their carcasses, effects on counts of visits and season of sample taking, as well as interaction year x abattoir found at the other plants were large enough to mask the abattoir effect. Mesophile counts were not consistent enough to discriminate abattoirs, while, Enterobacteria, total and fecal coliforms, and Staphylococcus aureus coagulase-positive organisms showed very low counts and did not set apart differences. A guideline to monitor beef carcass hygiene and indirectely the hygiene of the slaughtering practices through the psychrotroph counts is proposed. A two-kinds sampling plan is suggested with “right-incorrect” as levels of hygiene. A sample unit (n) of 10, an acceptance number of contaminated carcasses (c) of 3, and a count limit (m) of 103 CFU/cm2 are proposed. Under this guideline, a lot of carcasses will be deemed as hygiene lacking when 4 or more, out of 10 carcasses, yield counts of 103 CFU/cm2 or higher.
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Ivanovic, Snezana, M. Zutic, O. Radanovic, and S. Lilic. "Slaughterhouse: Slaughter place or source of contamination." Biotehnologija u stocarstvu 23, no. 3-4 (2007): 101–7. http://dx.doi.org/10.2298/bah0704101i.

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There are many possibilities of pig carcasses contamination by pathogenic microorganisms, particularly on the slaughter line. The aim of this paper was to affirm a hygienic level of the slaughter line by the enumeration of aerobic bacteria and enterobacteria. Samples were taken by both non-destructive and destructive methods from 4 place on the carcass of 5 pigs, weekly for 15 weeks. The results of examination has shown the hygiene of slaughter line had satisfied and acceptable level. Destructive method of samples was more susceptible than non-destructive method. The obtained results have interpreted according to regulation EC 2073/2005. .
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GIOMBELLI, AUDECIR, RICARDO CAVANI, and MARIA BEATRIZ ABREU GLORIA. "Evaluation of Three Sampling Methods for the Microbiological Analysis of Broiler Carcasses after Immersion Chilling." Journal of Food Protection 76, no. 8 (August 1, 2013): 1330–35. http://dx.doi.org/10.4315/0362-028x.jfp-13-004.

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Countries have different official programs and implement different sampling methods for the detection of Salmonella on poultry carcasses. In Brazil, a 25-g sample of skin and muscle excision (SME) from the wings, neck, and pericloacal parts is used; in the European Union (EU), a 25-g sample of neck skin (NSE) is used; and, in the United States, the whole carcass is rinsed with 400 ml of diluent (WCR). In the present study, these methods were evaluated to compare Salmonella occurrence and counts of hygiene indicator microorganisms (Escherichia coli, Enterobacteriaceae, and total viable count of aerobic mesophilic bacteria) using different carcasses from the same flock and also using different analytical units taken from the same carcass. Eighty flocks, with four broiler carcasses from each, were included in this study; three broilers were sampled according to protocols from Brazil, the EU, and the United States, and the last one by all three methods. SME, NSE, and WCR provided equivalent results (P > 0.05) for Salmonella detection on broiler carcasses when using different carcasses from the same flock and when using the same carcass. The predominant serovar was Salmonella Enteritidis. For the enumeration of hygiene indicator microorganisms, WRC provided higher counts than SME or NSE (P < 0.05), when using both the same or different carcasses. Therefore, it is possible to directly compare Salmonella results in poultry carcasses when using the methods recommended by the legislative bodies of Brazil, the United States, and the EU. However, WCR provides the best results for hygiene indicator microorganisms.
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ALGINO, R. J., G. A. BADTRAM, B. H. INGHAM, and S. C. INGHAM. "Factors Associated with Salmonella Prevalence on Pork Carcasses in Very Small Abattoirs in Wisconsin." Journal of Food Protection 72, no. 4 (April 1, 2009): 714–21. http://dx.doi.org/10.4315/0362-028x-72.4.714.

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The U.S. Department of Agriculture has expressed concern over Salmonella prevalence on pork carcasses. Our objectives were to survey the prevalence of Salmonella on pork carcasses in very small Wisconsin abattoirs, and identify processing conditions and indicator bacteria levels associated with reduced Salmonella prevalence. During April to July 2007, sponge samples were obtained from 181 pork carcasses at 10 Wisconsin abattoirs before carcass washing (carcass half A), and after washing and chilling and before fabrication (carcass half B). Each sample was categorized by whether the carcass was skinned, by wash-water temperature (7 to 43°C), and the duration (1 or 2 days), temperature, and percent relative humidity of chilling. Sponge samples were analyzed qualitatively for Salmonella and quantitatively for Escherichia coli, coliforms, Enterobacteriaceae, and aerobic plate count (APC). Salmonella prevalences on skinned and unskinned prewash carcasses were 11.7 and 8.3%, respectively. Corresponding values for chilled carcasses were 32.0 and 19.5% for 1-day chilled carcasses, and 11.4 and 14.7% for 2-day chilled carcasses. Lower Salmonella prevalence on prewash carcasses was significantly related to lower prewash carcass APC levels (odds ratio = 7.8 per change of 1.0 log CFU/cm2), while lower Salmonella prevalence on chilled carcasses was significantly related to 2-day chilling (odds ratio = 5.2), and chilled-carcass levels of coliforms, Enterobacteriaceae, and APC (odds ratio = 1.5 to 1.9 per change of 1.0 log CFU/cm2). Salmonella prevalence on chilled pork carcasses in very small Wisconsin plants could be reduced by chilling carcasses 2 days before fabrication and improving carcass-handling hygiene.
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Dissertations / Theses on the topic "Carcase hygiene"

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Sörqvist, Sven. "Food hygiene aspects of vat scalding of pig carcasses /." Uppsala : Sveriges lantbruksuniv, 1990. http://epsilon.slu.se/avh/1990/91-576-4034-3.gif.

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O'Hagan, J. C. "An examination of factors influencing the cleanliness of housed beef cattle." Thesis, Queen's University Belfast, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.368477.

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Dragan, Antić. "Antimikrobni tretman kože goveda u cilju unapređenja mikrobiološke bezbednosti goveđeg mesa." Phd thesis, Univerzitet u Novom Sadu, Poljoprivredni fakultet u Novom Sadu, 2011. http://dx.doi.org/10.2298/NS20110623ANTIC.

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U radu je ispitan i razvijen novi pristup tretmanu kože goveda prirodnom smolom šelak, koja je dozvoljena za korišćenje u hrani, u cilju redukcije unakrsne mikrobiološke kontaminacije sa kože na goveđe meso. Mehanizam ovog tretmana je baziran na imobilizaciji mikroorganizama na dlaci tretirane kože i prevenciji njihovog fizičkog prenosa sa dlake na meso trupova tokom procesa obrade zaklanih goveda.U in vitro uslovima, tretman uzoraka vizuelno čiste i suve kože 23% rastvorom šelaka u etanolu je redukovao prenos sa kože na sunđere kojima je koža uzorkovana brisevima: ukupne mikroflore (TVC) za 6,6 log (>1000 puta više u odnosu na 2,9 log redukcije kod tretmana samo etanolom), generičke Escherichia coli za najmanje 2,9 i Enterobacteriaceae za najmanje 4,8 log. Ove redukcije sve tri grupe mikroorganizama su bile značajno više u odnosu na redukcije postignute tretmanom kože kombinacijom ispiranja sanitajzerom i vakumiranja. Značajno više redukcije prenosa TVC sa kože na sunđerske briseve su postignute korišćenjem viših koncentracija šelaka (23% i 30%) u odnosu na niže (4,8-16,7%) i u slučajevima kada je temperatura rastvora šelaka bila 20, 30 ili 40oC u odnosu na 50oC i 60oC. Takođe, tretman kože šelakom je značajno (3,7 puta) redukovao prevalencu E. coli O157 na prirodno kontaminiranoj, neinokulisanoj koži, kao i broj E. coli O157 na veštački inokulisanim kožama (redukcija od 2,1 log), u odnosu na odgovarajuće netretirane kontrole.U uslovima laboratorijskog modela direktnog kontakta kože i mesa, tretman kože (različitih kategorija čistoće) 23% rastvorom šelaka je značajno smanjio prenos mikroorganizama sa tretirane kože na sterilno goveđe meso: do 3,6 log cfu/cm2 redukcije ukupnog broja bakterija (TVC), do 2,5 log cfu/cm2 Enterobacteriaceae (EC) i do 1,7 log cfu/cm2 generičke E. coli (GEC). Redukcija prenosa TVC je bila značajno viša, a redukcije EC i GEC slične, u odnosu na redukcije nakon tretiranja kože kombinacijom ispiranja-vakumiranja sanitajzerom.U uslovima male komercijalne klanice sa nezadovoljavajućom procesnom praksom (klanje prljavih goveda i neadekvatna higijena procesa klanja i obrade), tretman koža zaklanih goveda 23% rastvorom šelaka je rezultirao značajnom mikrobnom redukcijom na mesu trupova goveda nakon skidanja kože: 1,7 log cfu/cm2 TVC, 1,4 log cfu/cm2 EC i 1,3 log cfu/cm2 GEC. Redukcija TVC na mesu trupova je bila značajno viša, a redukcije EC i GEC slične, u odnosu na redukcije nakon tretiranja kože ispiranjem-vakumiranjem sanitajzerom.Ova istraživanja su po prvi put pružila naučne dokaze da se tretman kože goveda u cilju imobilizacije mikroflore na dlaci može uspešno koristiti u cilju smanjenja kontaminacije mesa trupova tokom procesa skidanja kože, unapređenja finalnog mikrobiološkog statusa mesa i bezbednosti goveđeg mesa uopšte. Da bi se ostvario puni potencijal ovog novog tretmana u praksi, neophodna su dalja istraživanja u cilju njegove tehničke optimizacije u uslovima industrije mesa.
In this research, a new approach to cattle hide treatments, based on using a natural, food-grade resin, Shellac, to reduce microbial cross-contamination from the hides onto carcass meat, was developed and evaluated. The basis of this treatment is immobilisation of microorganisms on cattle hide’s hair and subsequent reduction of their transmissibility from the hair onto carcass meat during dressing of slaughtered cattle. Under in vitro conditions, treatment of samples of visually clean and dry hides with 23% Shellac-in-ethanol solution reduced sponge-swabbing recoveries of general microflora (TVC) by a factor of 6.6 logs (>1000-fold greater than the 2.9 log reduction observed by ethanol alone), and of generic E. coli (GEC) and Enterobacteriaceae (EC) by factors of at least 2.9 and 4.8 logs, respectively. The reductions of these three groups of microorganisms were superior to those achieved by a sanitizer rinse-vacuum hide treatment. Significantly greater reductions of TVC recoveries from hides were achieved when using higher Shellac concentrations (23.0% and 30.0% rather than 4.8-16.7%) and when Shellac solution temperatures were 20-40°C rather than 50-60°C. Furthermore, the Shellac-based treatment also markedly reduced the E. coli O157 prevalence (3.7-fold reduction) on natural, uninoculated hides, as well as the counts of E. coli O157 on artificially inoculated hides (2.1 log reduction) when compared to corresponding untreated controls. Under the conditions of a hide-to-meat direct contact laboratory-based model, treatment of hides (of varying visual cleanliness) with the 23% Shellac solution produced significant reductions of microbial transfer from treated hide onto sterile beef: up to 3.6 log10 CFU/cm2 of TVC, up to 2.5 log10 CFU/cm2 of EC and up to 1.7 log10 CFU/cm2 of GEC. TVC reductions of microbial transfer from treated hide onto beef achieved by the Shellac hide treatment were superior to those achieved by the comparative sanitizer rinse-vacuum hide treatment, but reductions of EC and GEC did not differ between the two hide treatments. In a small commercial abattoir with unsatisfactory process practices (slaughtering dirty cattle, inadequate process hygiene), treatment of hides with Shellac produced significant microbial reductions on skinned beef carcasses: 1.7 log10 CFU/cm2, 1.4 log10 CFU/cm2 and 1.3 log10 CFU/cm2 of TVC, EC and GEC, respectively. TVC reductions on skinned beef carcasses achieved by the Shellac hide treatment were superior to those achieved by the comparative sanitizer rinse-vacuum hide treatment, but reductions of EC and GEC did not differ significantly between the two hide treatments. These investigations produced the first scientific evidence that treatment of cattle hides with aim of immobilising microflora on the hair can be very successfully used to reduce carcass meat contamination during the skinning operation, thus improving the microbiological status of the final beef carcasses as well as the beef safety in general. To achieve the full potential of this new treatment in practice, further research aimed at its further technical optimization under real-life meat industry conditions is necessary.
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Preston, Farrah Louise. "Improving beef quality through pre-slaughter cattle management." Thesis, 2021. https://hdl.handle.net/2440/134294.

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Australian beef is renowned the world over for its high quality and safe production in a clean, green environment. One of the greatest contributors restricting the supply of quality product is dark cutting beef. While this quality defect has been the centre of much research, there is a comparatively small understanding of the importance of lairage factors and their impact on this problem. Given time spent in lairage is an inevitable component of beef production, the aim of this project was to understand the role of pre-slaughter factors, specifically dark cutting and pre-slaughter hide washing practices. This work, conducted at one large southern Australian processor, included an observational cohort study of 3,054 cattle and historical data analysis using 2,929 records. A literature review identified a paucity of information on pre-slaughter hide washing, a common practice in Australian abattoirs where live animals are cleaned to remove mud, faeces and bedding from the hide. Australian and International Standards require cattle to be washed prior to slaughter to ensure they are in a clean condition for processing. However, the effectiveness of this procedure at controlling hide and carcase microbial contamination is questionable. Additionally, it has been shown to negatively affect meat quality and may adversely affect welfare. Lairage factors affecting dark cutting incidence and animal behaviour were identified and spanned from the time of unloading until the point of slaughter. Behaviours observed during unloading (jumping, mounting, exit score, unloading time, number of stock on truck) and in lairage (head down) were associated with an increase of up to 18.5% and 0.3%, respectively, in dark cutting incidence. Pre-slaughter hide washing was also associated with an increase in dark cutting incidence of 5.5% for each additional wash animals received while in lairage pens. The time of day, and number and duration of washes with a high-pressure hose also had a significant effect on behaviour. A more targeted study described the change in behaviour resulting from washing, including an increase in behaviours indicative of stress and a decrease in resting behaviours. Beef carcase hygiene records were used to identify periods of risk for increased microbial contamination to guide future work. Current pre-slaughter hide washing practices lack scientific grounding, contribute to increased dark cutting, and change animal behaviour. A recommendation is given for future work to investigate washing with a multi-factorial approach, ensuring beef quality while maintaining safety and animal welfare throughout production.
Thesis (Ph.D.) -- University of Adelaide, School of Animal and Veterinary Sciences, 2021
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Nguyen, Man Ha Anh. "Prevalence of Salmonella in retail whole chicken carcasses in Hanoi, Vietnam." Thèse, 2012. http://hdl.handle.net/1866/12614.

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Au Vietnam, les informations sur la contamination de la viande de volaille par les salmonelles sont presque limitées. L’étude cherche à comparer la prévalence des salmonelles entre les marchés traditionnels et les supermarchés ainsi qu’entre les carcasses fraîches et congelées en plus de mesurer la température interne au moment de l’achat. Deux cent quarante-cinq carcasses de poulets entiers ont été achetées des marchés et des supermarchés dans sept arrondissements de la ville de Hanoi au Vietnam de juin à juillet 2011. L’échantillonnage a inclu 110 carcasses fraîches de marchés traditionnels (F/M), 109 carcasses fraîches des supermarchés (F/SM) et 26 carcasses congelées des supermarchés (FZ/SM). La température intérieure des carcasses a été évalué au moment de l’achat des carcasses. Salmonella a été isolé à partir de rinçage de carcasses et les isolats ont été sérotypés. La prévalence de carcasses positives pour Salmonella était de 66,5% (163/245) et variait entre les trois catégories : 84,55% (93/110) de F/M, 59,63% (65/109) de F/SM et 19,23% (5/26) de FZ/SM (P<0.05). Pour un total de 25 sérovars détectés, le sérovar principal fut Agona (24,78%) suivi de Albany (20,43%) et enfin Corvallis (10%). Deux des sérovars repérés se retrouvaient sur les mêmes carcasses pour 66 échantillons (26,9%). La température interne des carcasses des marchés traditionnels et des supermarchés était associé une différence significative (P < 0.05) avec une température moyenne de 27,3°C et 15,8°C respectivement. Cette étude dévoile une prévalence élevée de Salmonellaspp.des carcasses de poulets à Hanoi et démontre une difficulté partagée par tous les types de marchés à maintenir une température adéquate des carcasses.
In Vietnam, the data on the prevalence of Salmonella contamination in retail chicken meat is limited. We wanted to compare that prevalence at traditional and modern supermarkets, as well as in fresh versus frozen carcasses, and to verify the inner carcass temperatures at time of purchase. A collection of 245 whole chicken carcasses were purchased from traditional markets and supermarkets, in seven urban district areas of Hanoi in June and July, 2011. Sampling plan included 110 fresh chickens from traditional markets (F/M), 109 fresh chickens from supermarkets (F/SM) and 26 frozen chickens from supermarkets (FZ/SM). The inner carcass temperature was measured at the time of purchase. Salmonella was isolated from carcass rinses and isolates were serotyped. The overall prevalence of Salmonella-positive carcasses was 66.5% (163/245). The Salmonella prevalence in the three types of chickens varied significantly, 84.55% (93/110) from F/M, 59.63% (65/109) from F/SM and 19.23% (5/26) from FZ/SM (P< 0.05). A total of 25 serovars were recovered. The predominant serovars were Agona (24.78%), Albany (20.43%) and Corvallis (10%). Two different serovars were isolated and coexisted on the same carcass in 66 samples (26.9%). The inner carcass temperatures of fresh samples from traditional markets and supermarkets were significantly different (P <0.05) with a mean inner carcass temperature of 27.3oC and 15.8oC respectively. This study revealed a high prevalence of Salmonella sp. from retail chickens in Hanoi and uncovered the difficulty encountered by all market types to store broiler chicken carcasses at a safe temperature.
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Books on the topic "Carcase hygiene"

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Gill, C. O. Apparatus for pasteurizing red meat carcasses. Ottawa: Research Branch, Agriculture and Agri-Food Canada, 1998.

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Sorqvist, Sven. Food hygiene aspects of vat scalding of pig carcasses. Uppsala: Sveriges Lantbruksuniversitet, 1990.

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Book chapters on the topic "Carcase hygiene"

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Gouws, Pieter A., Nompumelelo Shange, and Louwrens C. Hoffman. "15. The microbial quality of black wildebeest (Connochaetes gnou) carcasses processed in a South African abattoir." In Game meat hygiene, 229–34. The Netherlands: Wageningen Academic Publishers, 2017. http://dx.doi.org/10.3920/978-90-8686-840-7_15.

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Krauze, Magdalena. "Phytobiotics, a Natural Growth Promoter for Poultry." In Veterinary Medicine and Science. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.99030.

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Genetic advance aimed at accelerating the growth rate of slaughter birds have reduced the natural resistance of poultry to infections. It also increased susceptibility to stress, which resulted in deterioration of the welfare and productivity of poultry. Additionally, intensive poultry production poses a risk of exposure of chickens to unfavorable zoo-hygienic conditions and contamination with pathogens from the external environment (bedding, water, feed, hen house staff, sick birds in the flock). Due to the potential production losses, measures are taken to improve the health and effectiveness of bird rearing, for example by using growth stimulants and improving the composition of the gastrointestinal microbiome and improving metabolism and the work of the immune system. The addition of phytobiotics to feed or drinking water supports digestion and metabolism in the body, stimulates the growth and development of a useful microbiome, limits the multiplication and adhesion of pathogens, and improves the structure and functioning of enterocytes. The aim of this study is to present the health benefits resulting from the use of phytobiotics in poultry production, as well as to make people aware of the dangers of incompetent incorporation of herbs into feed mixtures or into drinking water. Due to the fact that not all species of animals react equally to a given plant, the selection of plant materials should be carefully considered and matched to the expected benefits. By using phytobiotics you can improve growth and performance of broiler chickens, through greatly improve digestion and nutrient assimilation. Plant additives can improve health through stimulate immunity and increase resistance to stress. Using of phitobiotics improve the quality of meat and eggs, increase the weight of valuable parts of carcass (pectoral and leg muscles) and stimulate laying. Unfortunately, due to the potentially toxic effect of an excess of certain herbs on the work of the liver, and the adverse changes in the palatability of eggs, use caution in the use some herbs e.g. of garlic, turmeric, rapeseed, alfa alfa, shiny privet or moringa.
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"Some of these could also be operated in the energy range above lOMeV for experiments designed to determine at which energy level radioactivity can be induced in the irradiated medium. A linac with a maximum energy of 25 MeV was commissioned for the U.S. Army Natick Research and Development Labora­ tories in 1963. Its beam power was 6.5 kW at an electron energy of 10 MeV, 18 kW at 24 MeV. Assuming 100% efficiency, a 1-kW beam can irradiate 360 kg of product with a dose of 10 kGy/h. The efficiency of electron accelerators is higher than that of gamma sources because the electron beam can be directed at the product, whereas the gamma sources emit radiation in all directions. An efficiency of 50% is a realistic assumption for accelerator facilities. With that and 6.5 kW beam power an accelerator of the type built for the Natick laboratories can process about 1.2t/h at 10 kGy. In Odessa in the former Soviet Union, now in the Ukraine, two 20-kW accelerators with an energy of 1.4 MeV installed next to a grain elevator went into operation in 1983. Each accelerator has the capacity to irradiate 200 t of wheat per hour with a dose of 200 Gy for insect disinfestation. This corresponds to a beam utilization of 56% (9). In France, a facility for electron irradiation of frozen deboned chicken meat commenced operation at Berric near Vannes (Brittany) in late 1986. The purpose of irradiation is to improve the hygienic quality of the meat by destroying salmonella and other disease-causing (pathogenic) microorganisms. The electron beam accelerator is a 7 MeV/10 kW Cassitron built by CGR-MeV (10). An irradiation facility of this type is shown in Figure . Because of their relatively low depth of penetration electron beams cannot be used for the irradiation of animal carcasses, large packages, or other thick materials. However, this difficulty can be overcome by converting the electrons to x-rays. As indicated in Figure 9, this can be done by fitting a water-cooled metal plate to the scanner. Whereas in conventional x-ray tubes the conversion of electron energy to x-ray energy occurs only with an efficiency of about %, much higher efficiencies can be achieved in electron accelerators. The conversion efficiency depends on the material of the converter plate (target) and on the electron energy. Copper converts 5-MeV electrons with about 7% efficiency, 10-MeV electrons with 12% efficiency. A tungsten target can convert 5-MeV electrons with about 20%, 10-MeV electrons with 30% efficiency. (Exact values depend on target thickness.) In contrast to the distinct gamma radiation energy emitted from radionuclides and to the monoenergetic electrons produced by accelerators, the energy spectrum of x-rays is continuous from the value equivalent to the energy of the bombarding electrons to zero. The intensity of this spectrum peaks at about one-tenth of the maximum energy value. The exact location of the intensity peak depends on the thickness of the converter plate and on some other factors. As indicated in Figure." In Safety of Irradiated Foods, 40. CRC Press, 1995. http://dx.doi.org/10.1201/9781482273168-31.

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Conference papers on the topic "Carcase hygiene"

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Borsato-Moysés, Juliano, Sarah Jarschel de Camargo, Maristela da Silva do Nascimento, Neusely da Silva, and Valéria Cristina Amstalden Junqueira. "Quantification of Thermotolerant Campylobacter Spp. in Frozen Chicken Carcasses." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-144.

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Biasino, W., L. De Zutter, T. Gowda, and I. Van Damme. "Effect of pluck set removal techniques during slaughter on pig carcass contamination with hygiene indicator bacteria, ESBL/AMPC-producing E. coli, Salmonella and Yersinia enterocolitica." In Safe Pork 2015: Epidemiology and control of hazards in pork production chain. Iowa State University, Digital Press, 2017. http://dx.doi.org/10.31274/safepork-180809-371.

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Biasino, W., L. De Zutter, and I. Van Damme. "Association between slaughter practices and the distribution of Salmonella, ESBL/AMPC-producing Escherichia coli and hygiene indicator bacteria on pig carcasses after slaughter." In Safe Pork 2015: Epidemiology and control of hazards in pork production chain. Iowa State University, Digital Press, 2017. http://dx.doi.org/10.31274/safepork-180809-368.

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You might also be interested in the extended bibliographies on the topic 'Carcase hygiene' for particular source types:
Journal articles
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