Case studies in food safety control in the production of fresh poultry meat: effective control of Salmonella in Sweden

2016 ◽  
pp. 173-191
Author(s):  
Ivar Vågsholm ◽  
Keyword(s):  
Food Safety ◽  
Case Studies ◽  
Poultry Meat ◽  
Effective Control ◽  
Safety Control

scholarly journals Meat Safety from Farm to Slaughter—Risk-Based Control of Yersinia enterocolitica and Toxoplasma gondii

Processes ◽  
2021 ◽  
Vol 9 (5) ◽  
pp. 815
Author(s):  
Nevijo Zdolec ◽  
Marta Kiš
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Toxoplasma Gondii ◽  
Yersinia Enterocolitica ◽  
Effective Control ◽  
Meat Production ◽  
Similar Data ◽  
Safety Control ◽  
Meat Safety ◽  
Latently Infected

The implementation of the traditional meat safety control system has significantly contributed to increasing food safety and public health protection. However, several biological hazards have emerged in meat production, requiring a comprehensive approach to their control, as traditional methods of meat inspection at the slaughterhouse are not able to detect them. While national control programs exist for the most important meat-related hazards, similar data are still lacking for certain neglected threats, such as Yersinia enterocolitica or Toxoplasma gondii. The obstacle in controlling these hazards in the meat chain is their presence in latently infected, asymptomatic animals. Their effective control can only be achieved through systematic preventive measures, surveillance or monitoring, and antimicrobial interventions on farms and in slaughterhouses. To establish such a system, it is important to collect all relevant data on hazard-related epidemiological indicators from the meat chain, which should provide relevant guidance for interventions at the harvest and post-harvest stage. The proposed approach is expected to improve the existing system and provide many opportunities to improve food safety and public health.

A highly sensitive fluorescence biosensor for detection of Staphylococcus aureus based on HCR-mediated three-way DNA junction nicking enzyme assisted signal amplification

The Analyst ◽  
2021 ◽  
Author(s):  
Chuyan Zhang ◽  
Zewei Luo ◽  
Mengfan Wu ◽  
Wei Ning ◽  
Ziyi Tian ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Food Safety ◽  
Signal Amplification ◽  
Sensitive Detection ◽  
Safety Control ◽  
Food Borne ◽  
Highly Sensitive ◽  
Fluorescence Biosensor ◽  
Highly Sensitive Detection ◽  
Nicking Enzyme

Sensitive and efficient monitoring of food-borne bacteria is of great importance for food safety control. Herein, a novel biosensor for highly sensitive detection of Staphylococcus aureus (S. aureus) was constructed...

Applying the Food Safety Objective and Related Standards to Thermal Inactivation of Salmonella in Poultry Meat

2007 ◽  
Vol 70 (9) ◽  
pp. 2036-2044 ◽  
Author(s):  
JEANNE-MARIE MEMBRÉ ◽  
JOHN BASSETT ◽  
LEON G. M. GORRIS
Keyword(s):  
Heat Treatment ◽  
Food Safety ◽  
Process Design ◽  
Thermal Inactivation ◽  
Probabilistic Approach ◽  
Competent Authority ◽  
Minimum Time ◽  
Poultry Meat ◽  
Fixed Temperature ◽  
Design Calculations

The objective of this study was to investigate the practicality of designing a heat treatment process in a food manufacturing operation for a product governed by a Food Safety Objective (FSO). Salmonella in cooked poultry meat was taken as the working example. Although there is no FSO for this product in current legislation, this may change in the (near) future. Four different process design calculations were explored by means of deterministic and probabilistic approaches to mathematical data handling and modeling. It was found that the probabilistic approach was a more objective, transparent, and quantifiable approach to establish the stringency of food safety management systems. It also allowed the introduction of specific prevalence rates. The key input analyzed in this study was the minimum time required for the heat treatment at a fixed temperature to produce a product that complied with the criterion for product safety, i.e., the FSO. By means of the four alternative process design calculations, the minimum time requirement at 70°C was established and ranged from 0.26 to 0.43 min. This is comparable to the U.S. regulation recommendations and significantly less than that of 2 min at 70°C used, for instance, in the United Kingdom regulation concerning vegetative microorganisms in ready-to-eat foods. However, the objective of this study was not to challenge existing regulations but to provide an illustration of how an FSO established by a competent authority can guide decisions on safe product and process designs in practical operation; it hopefully contributes to the collaborative work between regulators, academia, and industries that need to continue learning and gaining experience from each other in order to translate risk-based concepts such as the FSO into everyday operational practice.

scholarly journals MICROBIOLOGICAL PROPERTY OF RAW MEAT IMPORTS IN THE YEAR 2017

2020 ◽  
Vol 20 (1-2) ◽  
Author(s):  
Jelena VRANEŠEVIĆ́ ◽  
Suzana VIDAKOVIĆ́ ◽  
Slobodan KNEŽEVIĆ́ ◽  
Miloš PELIĆ́ ◽  
Zoran RUŽIĆ́ ◽  
...  
Keyword(s):  
Food Safety ◽  
Food Chain ◽  
High Water ◽  
Positive Sample ◽  
Economic Consequences ◽  
Poultry Meat ◽  
High Water Content ◽  
Salmonella Spp ◽  
Safety Standards ◽  
Official Control

International trade requires food safety guarantees based on specialized hygiene standards, transparency procedures, and programs. Meat, because of its high water content and nutrition, can be an ideal medium for microorganism growth and multiplication. Salmonella, as one of the most common pathogens that can be transmitted from animals to humans, causes major public health problems worldwide. Although mortality is low, the disease has important social and economic consequences. Based on governmental regulation, Serbia runs an active, official control of Salmonella in meat. From January to December 2017, 193 samples of imported pork, beef, lamb, kid, and poultry meat were analyzed for the presence of Salmonella spp. Only one (0.52%) of all analyzed samples was positive to Salmonella spp. The positive sample was frozen chicken drumsticks together with thighs originated from Poland, which makes 6.67% of the total examined poultry meat samples. Infected poultry is one of the most important reservoirs of Salmonella that are transmitted to humans through the food chain. The identity of the isolated strain was biochemically and serologically confirmed to be Salmonella Infantis. This pathogen is in the 4th place of most common Salmonella serovar among human isolates in Europe and the most common serovar isolated from poultry meat. In order to decrease the prevalence of Salmonella spp. it is necessary to maintain all the food safety standards through the whole food chain, from farm to fork.

I controlli sulla circolazione dei prodotti alimentari

2009 ◽  
pp. 129-136
Author(s):  
Teresa Babuscio
Keyword(s):  
Control System ◽  
Food Safety ◽  
Key Words ◽  
European Parliament ◽  
European Regulation ◽  
Safety Control ◽  
White Spaces ◽  
Food And Feed ◽  
Set Up

- Food controls are a key issue within the European food safety arena. Since 2002 the legislator is constantly improving the control system in order to better achieve the high safety principles contained in the European regulation n.178 and the network set up in it. Thus, the regulation n. 882/2004 is specifically dedicated to food safety controls: it is the main piece of legislation concerning this aspect as it has been adopted by the co-decisions procedure which involves the European Parliament and the Council. Despite that, it left some "white" spaces to be filled by the implementing measures adopted within the so called comitology procedure in which it is the Commission to act as a co-regulator. The latter is currently implementing art. 15.5. of the regulation n. 882/2004 to set up a system of increased controls for food and feed. Key words: food safety; control system; regulation n. 882/2004.

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