摘要:

ABSTRACTMeat and meat products are important vehicles of foodborne illness outbreaks in European countries. Salmonellas were the most commonly reported aetiology of infection, although the relative importance of other agents varied. The factors contributing to the increase in food poisoning and salmonellosis in England and Wales related both to foods eaten and their preparation. The implication of foods of animal origin as principle vehicles of infection was strengthened by reports associating these foods with outbreaks of human illness, and reports of salmonella infection in animals and poultry. The current increase in salmonella infection associated with poultry products suggests that reducing infection in, or contamination of poultry could significantly decrease human illness.The problem of human salmonellosis is multi‐factorial. Trends are driven by both intrinsic factors relating to the microbiological quality of the food and standards of preparation, and extrinsic factors, such as ambient temperature, which amplify the intrinsic effects. Many of these factors may be amenable to preventive activities, including programs to reduce infection in animals and poultry and programs to educate the consumer in safe food handling.The costs of human salmonella infection in England and Wales were estimated to be between £231 million and £331 million in 1988 of which £143 million to £205 million may have been associated with meatborne infection. Reductions in human illness, as modelled by irradiation of poultry meat, could give substantial economic

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1995.tb00126.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTThe United States Department of Agriculture's Food Safety and Inspection Service has initiated the National Microbiological Baseline Data Collection Programs to determine the prevalence and levels of selected bacteria on meat and poultry slaughtered under federal inspection. This paper reviews the methodology and results of the first completed study on samples collected from steer and heifer carcasses. Potential applications for this type of testing are discussed.

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1995.tb00127.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTThe current annual risk of acquiring a foodborne disease in the United States is estimated at 2.7 × 10‐2. The risk of associated death is estimated at 3.7 × 10‐5. These represent a health care burden>$3 billion. Using a risk assessment model one can identify levels of microbial contamination which may be unacceptable in foods and appropriate controls needed to reduce these levels.Salmonellabacteria continue to represent a large percentage of the identifiable infections. A model developed from human dose‐response studies predicts the probability of infection forSalmonellaat 7.5 × 10‐3with exposure to a single CFU of the organism. Risks of severity (hospitalization), mortality, reactive arthritides, and mortality in the elderly are estimated at 3.1 × 10‐6, 7.5 × 10‐6, 1.7 × 10‐5, and 2.8 × 10‐4. Exposure to microbial contaminants needs to be evaluated on a single meal basis. For chicken, exposure may range from a single drum stick (38g) to a half broiler (176g) but averages around 80g. For beef between 51 and 85g may be consumed during a single meal. Therefore, methods for monitoring must be able to detect at least 1 CFU/80g. Risks for some pathogenicE. coliare estimated at 1,000 to 10,000 less thanSalmonella.Therefore, use of coliforms as indicators needs to be assessed and related to occurrence and survival and regrowth potential of the enteric bacteria of greater public health concern. Because, 20% of the U.S. population may be considered to be in a special population category and at an increased risk of severe outcomes, no more than 20% failure of a standar

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1995.tb00128.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTContaminants are capable of growth on meat and poultry products due to the nutrient composition of the products, the available water, the favorable pH and very often the temperature and other conditions of storage. These factors and processing conditions influence greatly the pattern of development of the spoilage and pathogenic microflora. This paper will consider the effects of the general bacterial flora on pathogenic bacteria occurring on meat and poultry as well as the impact of external factors on some of the different types of bacteria found on these products.

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1995.tb00129.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTThe concept of “Healthy Food from Healthy Animals”relies upon the pre‐and postharvest implementation of an integrated approach for protecting the food product, from contamination or adulteration with harmful agents. This extended form of control is now an integral part of Hazard Analysis Critical Control Point Programs and provides a practical means of validating the health status of herds and flocks of food‐producing animals.In this context the veterinary food hygienist, as a food company employee, has much to offer the agri‐food industry. She/He can appraise not alone the onfarm conditions but also the animal health and other data provided by the regulatory veterinarian assigned to the plant. Such information, complemented by the plant's own food quality and safety assurance program, can then be used to improve and promote the safety standards of the company. Extended health control programs emphasize the health and safety of the final product for the consumer at each stage of production and processing, and enable veterinary food hygienists, and others, to provide the agri‐food industry, and governmental agencies, with a scientific basis for harmonizing trade in meat and other animal‐

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1995.tb00130.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTMany chemical and microbial indicators can be used to determine the safety and shelf‐life of meats. This paper considers their potential application as elements in an effective HACCP system. A range of chemical indicators, including lactic and acetic acids and citrulline are examined. Many of these are of limited value, although citrulline offers some potential. Microbially based indicators and systems including, a contamination index and the use of temperature function integration are discussed. The correlation to the growth of pathogens is outlined, with particular reference to the modelling of E. coli. The potential value of psychrotrophic and psychrophilic counts as process hygiene indicators in the prediction of meat and keeping quality is elucidated. The application of these systems in HACCP is presented, with particular emphasis on their value in monitoring and verifying critical control points. The value of developing more effective methods using rapid techniques in this area is highlighte

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1995.tb00131.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTIonizing radiation can be an effective step in a HACCP program to kill enteric pathogens associated with meat and poultry products. The populations of most common enteric pathogens such asCampylobacter jejuni, Escherichia coliO157:H7, Staphylococcus aureus, Salmonella spp., Listeria monocytogenes,andAeromonas hydrophilacan be significantly decreased or eliminated by low‐dose (<3.0 kGy) treatments with ionizing radiation. Only the enteric viruses and the endospores of the generaClostridiumandBacillusare highly resistant to ionizing radiation, and even these are affected to some degree. Temperature effects must be carefully considered, as reduced irradiation temperatures not only result in fewer adverse changes in the sensorial properties of meat and poultry products, but they also may demand that greater radiation doses be used to inactivate the foodborne pathogen. Equations have been developed that predict the effects of low‐dose ionizing radiation treatments on several enteric pathogens associated with meat and poultry. In some cases substrate‐specific differences in radiation resistance have been found. Irradiation in combination with vacuum packaging or modified‐atmosphere packaging has increased both safety and shelf‐life for some types of refrigerated products. High‐dose irradiation treatments of enzyme‐inactivated meat or poultry productsin vacuoat subfreezing temperatures can be used to prepare sterile, shelf‐stable products with excellent sensorial properties. Such products have been used extensively by military organizations, NASA during space flights, yachtsman, and hospitals. Contemporary research w

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1995.tb00132.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTAn important component of a Hazard Analysis Critical Control Point (HACCP) approach applied to animal production is reducing the carriage of food‐associated pathogens by animals. Two approaches that have both great potential for reducing pathogen colonization of animals and merit for practical application include (1) vaccination and (2) competitive exclusion. Vaccination involves acquisition of immunity in an animal following exposure to an attenuated pathogen or an antigen of a virulent microorganism. Adherence factors that influence bacterial colonization of animals are useful antigens for vaccines. A strategy to developing a vaccine to reduce carriage of pathogens includes (1) identifying sites of colonization by the pathogen in the animal, (2) defining the mechanism of colonization, (3) characterizing genes that encode colonization factors, (4) transforming the colonization factor antigen genes into a suitable nonpathogenic vector, and (5) determining the optimal methods of immunization. Studies are underway to identify colonization factors of Escherichia coli O157:H7 for use in vaccine development to protect cattle from colonization by this pathogen. Competitive exclusion involves the use of microbial cultures that out‐compete pathogens from colonizing specific niches. A science‐based approach to identifying/developing useful competitive exclusion cultures is to: (1) define how a pathogen colonizes the site of interest, (2) isolate microbes that colonize the same site and produce metabolites that inhibit or kill the pathogen, and (3) verify that the inhibitory microbes, when introduced into pathogen‐free animals, can reduce or prevent colonization by the pathogen. This approach has been used successfully to identify defined bacterial cultures that can greatly reduce colonization of Campylobacter jejuni in poultry. Commercial implementation of techniques of these types is an essential part of the overall HACCP approach to reducing the prevalence of foodborne pathogens from farm

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1995.tb00133.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1995.tb00125.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY