This study was carried out a fresh meat immediately after slaughter and a marketed processed cattlemeat (sausage and minced meat). A total of 530 meat samples were examined for the presence of Cl. perfringens, 423 wer...This study was carried out a fresh meat immediately after slaughter and a marketed processed cattlemeat (sausage and minced meat). A total of 530 meat samples were examined for the presence of Cl. perfringens, 423 were from fresh meat obtained immediately after slaughtering (108 cattle meat, 101 sheep meat, 100 camel meat and 114 buffaloe meat) and 107 processed meat (57 from sausage and 50 from minced meat). Cl. perfringens was isolated from 204 (48.2%) of fresh meat samples, 61 (56.5%) from cattle, 53 (52.5%) from sheep meat, 45 (45%) from camel meat and 45 (39.5%) from buffaloe meat. The isolation rate of Cl. perfringens was higher in processed meat, it was isolated from 68 (63.6%) of which 45 (78.9%) from sausage and 23 (46%) in minced meat. The processed meat was found to harbour higher viable count ranging between 4 × 102 - 7 × 106 Cl. perfringens cells/gm meat than that Fresh meat in which the number ranged from 102:5 × 106 cells/gm meat. Typing of isolated strains revealed that the majority of it was of Cl. perfringens type A, 2 of type B, 3 of type C and one type D. Sixty strains of Cl. perfringens type A were randomized and tested for heat resistance at 100℃ and the results were recorded. Production of enterotoxin by 10 strains of Cl. perfringens was performed by ligated ileal loop test in rabbits. It was done by injection of whole culture in skimmed milk, cell extracts and concentrated culture filtrates of the organism in the ileal ligated loop of rabbits and the results were recorded.展开更多
The aim of this study was to assess the hygienic properties of swabs taken from the arm and coat of workers, work surfaces, refrigerated display cases, trays and packaging materials. As well as the safe properties of ...The aim of this study was to assess the hygienic properties of swabs taken from the arm and coat of workers, work surfaces, refrigerated display cases, trays and packaging materials. As well as the safe properties of samples of fresh chicken meat (wing, drumstick, chest) and chicken internal organs (heart and liver) from two butcheries. One of the goals was to determine whether education on hygienic conditions was carried out, influenced the hygienic condition of swabs and safety samples of fresh chicken meat offal. The results of the analysis showed that on the first day of sampling, the largest number of <i><span style="font-family:Verdana;">aerobic</span></i><span> <i><span style="font-family:Verdana;">mesophilic</span></i> <i><span style="font-family:Verdana;">bacteria</span></i></span><span style="font-family:Verdana;"> were found in the swabs of the arm (butcher A-8.15 × 10</span><sup><span style="font-family:Verdana;">2</span></sup><span style="font-family:Verdana;"> CFU/ml), butcher (B-17.88 × 10</span><sup><span style="font-family:Verdana;">2</span></sup><span style="font-family:Verdana;"> CFU/ml) and the smallest in the packaging material (0.03 × 10</span><sup><span style="font-family:Verdana;">2</span></sup><span style="font-family:Verdana;"> CFU/ml). Comparing the results of the first and thirtieth sampling day was </span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">a </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">visible decreas</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">e</span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;"> in the number of </span><i><span style="font-family:Verdana;">aerobic</span></i><span> <i><span style="font-family:Verdana;">mesophilic</span></i> <i><span style="font-family:Verdana;">bacteria</span></i></span><span style="font-family:Verdana;"> and </span><i><span style="font-family:Verdana;">Enterobacteriaceae</span></i><span style="font-family:Verdana;"> for all examined swabs from both butchers. In the samples of fresh chicken meat, the number of </span><i><span style="font-family:Verdana;">aerobic</span></i><span> <i><span style="font-family:Verdana;">mesophilic</span></i> <i><span style="font-family:Verdana;">bacteria</span></i></span><span style="font-family:Verdana;"> during the first sampling was the highest in the drumstick samples (4.75 × 10</span><sup><span style="font-family:Verdana;">3</span></sup><span style="font-family:Verdana;"> CFU/ml) slightly less in the samples of the wing (3.78 × 10</span><sup><span style="font-family:Verdana;">3</span></sup><span style="font-family:Verdana;"> CFU/ml) in the butcher A, in </span></span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">the </span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;">same time in the butcher B was 3.82 × 10</span><sup><span style="font-family:Verdana;">3</span></sup><span style="font-family:Verdana;"> CFU/ml. Microbiological analyzes samples of </span></span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">the </span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;">thirtieth day showed that </span><i><span style="font-family:Verdana;">Escherichia</span></i><span style="font-family:Verdana;"> <i>coli</i> </span><span style="font-family:Verdana;">has been found in both butchers in drumsticks A-0.8 CFU/ml, B butcher 0.4 CFU/ml. and offal butcher A 0.6 CFU/ml, butcher B 0.7 CFU/ml, but less than </span></span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">the </span></span></span><span><span><span>first day. It is important to say that education of workers in butcher shops has shown that it can improve good hygiene practices in butcher shops and safety of fresh chicken meat. Education in Good Hygiene Practice has positive impact on safety of fresh chicken meat in examined butcheries.</span></span></span>展开更多
文摘This study was carried out a fresh meat immediately after slaughter and a marketed processed cattlemeat (sausage and minced meat). A total of 530 meat samples were examined for the presence of Cl. perfringens, 423 were from fresh meat obtained immediately after slaughtering (108 cattle meat, 101 sheep meat, 100 camel meat and 114 buffaloe meat) and 107 processed meat (57 from sausage and 50 from minced meat). Cl. perfringens was isolated from 204 (48.2%) of fresh meat samples, 61 (56.5%) from cattle, 53 (52.5%) from sheep meat, 45 (45%) from camel meat and 45 (39.5%) from buffaloe meat. The isolation rate of Cl. perfringens was higher in processed meat, it was isolated from 68 (63.6%) of which 45 (78.9%) from sausage and 23 (46%) in minced meat. The processed meat was found to harbour higher viable count ranging between 4 × 102 - 7 × 106 Cl. perfringens cells/gm meat than that Fresh meat in which the number ranged from 102:5 × 106 cells/gm meat. Typing of isolated strains revealed that the majority of it was of Cl. perfringens type A, 2 of type B, 3 of type C and one type D. Sixty strains of Cl. perfringens type A were randomized and tested for heat resistance at 100℃ and the results were recorded. Production of enterotoxin by 10 strains of Cl. perfringens was performed by ligated ileal loop test in rabbits. It was done by injection of whole culture in skimmed milk, cell extracts and concentrated culture filtrates of the organism in the ileal ligated loop of rabbits and the results were recorded.
文摘The aim of this study was to assess the hygienic properties of swabs taken from the arm and coat of workers, work surfaces, refrigerated display cases, trays and packaging materials. As well as the safe properties of samples of fresh chicken meat (wing, drumstick, chest) and chicken internal organs (heart and liver) from two butcheries. One of the goals was to determine whether education on hygienic conditions was carried out, influenced the hygienic condition of swabs and safety samples of fresh chicken meat offal. The results of the analysis showed that on the first day of sampling, the largest number of <i><span style="font-family:Verdana;">aerobic</span></i><span> <i><span style="font-family:Verdana;">mesophilic</span></i> <i><span style="font-family:Verdana;">bacteria</span></i></span><span style="font-family:Verdana;"> were found in the swabs of the arm (butcher A-8.15 × 10</span><sup><span style="font-family:Verdana;">2</span></sup><span style="font-family:Verdana;"> CFU/ml), butcher (B-17.88 × 10</span><sup><span style="font-family:Verdana;">2</span></sup><span style="font-family:Verdana;"> CFU/ml) and the smallest in the packaging material (0.03 × 10</span><sup><span style="font-family:Verdana;">2</span></sup><span style="font-family:Verdana;"> CFU/ml). Comparing the results of the first and thirtieth sampling day was </span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">a </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">visible decreas</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">e</span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;"> in the number of </span><i><span style="font-family:Verdana;">aerobic</span></i><span> <i><span style="font-family:Verdana;">mesophilic</span></i> <i><span style="font-family:Verdana;">bacteria</span></i></span><span style="font-family:Verdana;"> and </span><i><span style="font-family:Verdana;">Enterobacteriaceae</span></i><span style="font-family:Verdana;"> for all examined swabs from both butchers. In the samples of fresh chicken meat, the number of </span><i><span style="font-family:Verdana;">aerobic</span></i><span> <i><span style="font-family:Verdana;">mesophilic</span></i> <i><span style="font-family:Verdana;">bacteria</span></i></span><span style="font-family:Verdana;"> during the first sampling was the highest in the drumstick samples (4.75 × 10</span><sup><span style="font-family:Verdana;">3</span></sup><span style="font-family:Verdana;"> CFU/ml) slightly less in the samples of the wing (3.78 × 10</span><sup><span style="font-family:Verdana;">3</span></sup><span style="font-family:Verdana;"> CFU/ml) in the butcher A, in </span></span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">the </span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;">same time in the butcher B was 3.82 × 10</span><sup><span style="font-family:Verdana;">3</span></sup><span style="font-family:Verdana;"> CFU/ml. Microbiological analyzes samples of </span></span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">the </span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;">thirtieth day showed that </span><i><span style="font-family:Verdana;">Escherichia</span></i><span style="font-family:Verdana;"> <i>coli</i> </span><span style="font-family:Verdana;">has been found in both butchers in drumsticks A-0.8 CFU/ml, B butcher 0.4 CFU/ml. and offal butcher A 0.6 CFU/ml, butcher B 0.7 CFU/ml, but less than </span></span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">the </span></span></span><span><span><span>first day. It is important to say that education of workers in butcher shops has shown that it can improve good hygiene practices in butcher shops and safety of fresh chicken meat. Education in Good Hygiene Practice has positive impact on safety of fresh chicken meat in examined butcheries.</span></span></span>
