scholarly journals Effect of Delayed Refrigeration on the Microbial Carcass Contamination of Wild Boars (Sus scrofa)

Animals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1434
Author(s):  
Beniamino Cenci-Goga ◽  
Alberto Amicabile ◽  
Musafiri Karama ◽  
Saeed El-Ashram ◽  
Cristina Saraiva ◽  
...  
Keyword(s):  
Wild Boar ◽  
Bacterial Contamination ◽  
Bacterial Population ◽  
Cold Chain ◽  
Small Animals ◽  
Cooling Process ◽  
External Temperature ◽  
Industry Standard ◽  
Intestinal Contents ◽  
Carcass Contamination

The immediate refrigeration of meat after slaughter is a key issue for the proper storage and aging of meat. The industry standard cold chain relies on low temperatures and ventilation to lower the internal carcass temperature to 0–4 °C within the first 48 h, i.e., within four times the so-called semi-cooling time. On the other hand, for games, once bled and eviscerated, the carcass must be sent to a point where it can be sectioned or kept on air for maturation at refrigeration temperature. The precautions to observe are few and simple but essential: protect the meat and start the cooling process quickly. After preparing the animal (bleeding and evisceration), it may be necessary to face a period of transport that is sometimes long and not very easy; while small animals can be easily transported in a backpack, larger ones must necessarily be carried by several people or sometimes dragged to the vehicle capable of transporting them. It is obvious that a wild boar opened from the jaws to the pelvis and dragged for hundreds of meters will tend to be contaminated, although these contaminations are to be considered secondary for the preservation of the meat, compared to contamination by the intestinal contents. In an attempt to investigate the effect of delayed refrigeration on wild boar carcass contamination, the aim of this work was to determine a correlation between several hunting and logistic parameters (age, sex, animal weight, shooting distance, number of shots, weather and temperature and time from shot to refrigeration and to analysis) and bacterial contamination of the carcass. The correlation coefficient, r, was found to be 0.038 for the eviscerated body weight (p < 0.05), 0.091 for the external temperature on the day of hunting (p < 0.05), 0.027 for the time from shot to refrigeration (p = 0.081), 0.038 for the time from refrigeration to analysis (p < 0.05) and 0.043 for the time from shot to analysis (p < 0.05). These results stand for a negative correlation between the bacterial population and eviscerated carcass weight and between the bacterial population and external temperature and for a positive correlation between the time from shot to analysis and from refrigeration to analysis. No association was demonstrated between the bacterial population and the time from shot to refrigeration.

SOURCES OF SALMONELLAE CONTAMINATION OF MEAT FOLLOWING APPROVED LIVESTOCK SLAUGHTERING PROCEDURES. II

1973 ◽  
Vol 36 (12) ◽  
pp. 635-638 ◽  
Author(s):  
A. B. Childers ◽  
E. E. Keahey ◽  
P. G. Vincent
Keyword(s):  
Escherichia Coli ◽  
Gastrointestinal Tract ◽  
Bacterial Contamination ◽  
Average Level ◽  
Fecal Samples ◽  
Equipment Contamination ◽  
Beef Products ◽  
Plastic Bag ◽  
Carcass Contamination

Samples were taken from 218 animals of 3 species slaughtered at 3 plants to determine the spread of bacterial contamination during slaughter. Salmonellae and Escherichia coli were cultured from swabs taken of the equipment during slaughter, from various carcass sites, and from fecal samples. The study indicated that some equipment contamination occurred during slaughter and that carcass washing did not remove contaminants but simply washed them lower on the carcass. Rumen/cecum samples were most effective for isolation of salmonellae from the gastrointestinal tract. The average level of salmonellae contamination of the carcass for all species was 10% and of the processed product, 2%. There were no salmonellae isolated from cattle carcasses. Isolation of the bung (rectum) with a plastic bag did not reduce contamination but sterilization of the bung dropper's knife between carcasses reduced the incidence by an average of greater than 50%. Salmonellae were isolated from boneless mutton but not from raw or cooked pork and beef products. Isolations from the hide were closely related with carcass contamination. Enrichment and non-enrichment media isolations of salmonellae were closely related.

scholarly journals The Use of Ammonium Bifluoride on Yeast Propagation and Fermentation of Blackstrap Molasses

1969 ◽  
Vol 57 (2) ◽  
pp. 107-116
Author(s):  
Isabel M. De González ◽  
Nivia F. Murphy
Keyword(s):  
Batch Fermentation ◽  
Bacterial Contamination ◽  
Bacterial Population ◽  
Commercial Production ◽  
Yeast Fermentation ◽  
Yeast Growth ◽  
Alcohol Production ◽  
Yeast Viability ◽  
Ammonium Bifluoride ◽  
Sensitivity Tests

The use of fluorides for controlling bacterial contamination in commercial production of rum led to several experiments to evaluate ammonium bifluoride as a bacterial inhibitor and test its effects on yeast fermentation, yeast growth and preservation. Sensitivity tests were performed with bacteria isolated from molasses mashes. The results indicated that with 400 mg. of ammonium bifluoride per liter, bacterial population on fermenting mashes can be reduced considerably. Laboratory-scale batch fermentation experiments were conducted to study the effect of ammonium bifluoride on alcohol production. The results obtained indicate that ammonium bifluoride does not affect the fermentative characteristics of yeasts in concentrations of up to 1,000 mg. per liter tested. The effect of ammonium bifluoride on yeast growth and viability during storage also was investigated. It was demonstrated that this salt is highly inhibitory to yeast propagation and adversely affects yeast viability after yeast growth terminates.

Effects of fish-meal supplementation and shearing in store/finishing systems for lambs

1992 ◽  
Vol 55 (1) ◽  
pp. 79-87 ◽  
Author(s):  
J. E. Vipond ◽  
J. FitzSimons ◽  
J. Robb ◽  
G. Horgan
Keyword(s):  
Bacterial Contamination ◽  
Fish Meal ◽  
Dietary Change ◽  
Late Winter ◽  
Fourth Group ◽  
Dietary Adaptation ◽  
Colony Forming Units ◽  
Ad Libitum ◽  
Protein Supply ◽  
Carcass Contamination

AbstractDevelopment of new systems of lamb finishing for the late winter/spring market involving an extended housed store period on a predominantly straw diet are constrained by unacceptable reduction in muscle mass arising from inadequate protein supply during dietary adaptation from grass to straw. Problems with subsequent finishing on forage brassicas fedin situ arise from carcass contamination due to soiled wool of crossbred lambs which grow long fleeces over the extended store I finishing period. In order to study the effect of fish-meal supplementation on dietary change over from grass to straw 116 Mule wether lambs were allocated to four treatments, three of which received a supplement of 100 glday fish meal for 28 days from housing and introduction of a diet of straw ad libitum and 225 glday grain distillers' dark grains, the fourth group received no fish meal and was unshorn (No F/US). Shearing treatments of shorn (F/S), unshorn (F/US) and crutched (F/C) were applied to fish-meal supplemented group's. After 112 days, the housed lambs were grazed outside on swedes (Brassica napus) and effects of treatments on performance and bacterial contamination of carcasses (shearing treatments only) were studied. Fish-meal supplementation significantly reduced weight loss on dietary change by 2·2 kg after 45 days (P< 0·001). Of fishmeal supplemented lambs 83% eventually ‘finished’ (defined as Meat and Livestock Commission fat class 3LI3H) v. 34% of unsupplemented lambs. Shearing or crutching had little effect on store or finishing performance indicating adequate fleece regrowth for insulation purposes after turn-out. Shorn and crutched lambs had lower levels of bacterial carcass contamination with reductions of 0·06, 0·42 and 0·40 in counts for colony forming units per cm2, coliforms and Escherichia coli on leg sites (P < 0·05). Economic evaluation indicated financial advantage from fish-meal supplementation with an increase in margin over food costs of €3·50 as a result of heavier carcass weight and a reduced need for remedial concentrate feeding in the store period.

Evaluation and use of a low nutrient medium and reduced incubation temperature to study bacterial contamination in the water supply of dental units

1994 ◽  
Vol 40 (2) ◽  
pp. 127-131 ◽  
Author(s):  
H. N. Williams ◽  
H. Quinby ◽  
E. Romberg
Keyword(s):  
Water Supply ◽  
Nutrient Medium ◽  
Bacterial Contamination ◽  
Bacterial Population ◽  
Incubation Temperature ◽  
Stagnant Water ◽  
Bacterial Colony ◽  
Colony Forming Units ◽  
Peptone Medium ◽  
Incubation Temperatures

A low nutrient medium, dilute peptone, and reduced incubation temperatures (25 or 30 °C) were used to recover bacteria from dental unit water supply. Significantly greater numbers of bacterial colony-forming units were recovered on the dilute peptone medium than on the enriched media, blood agar or trypticase soy agar. Lower incubation temperatures yielded greater numbers of colony-forming units on all media. The bacterial population in dental unit water supply following stagnation in the supply lines and flushing of the lines was studied using dilute peptone incubated at 25 °C. No significant differences in the numbers of colony-forming units were found in stagnant water versus fresh water. Flushing the water lines for 10 min did not significantly reduce the numbers of colony-forming units.Key words: dental unit water, water contamination, bacterial contamination.

Prevention of peristomal skin excoriation

2009 ◽  
Vol 27 (15_suppl) ◽  
pp. e20746-e20746
Author(s):  
M. V. Phadke
Keyword(s):  
Peritoneal Cavity ◽  
Granulation Tissue ◽  
Bacterial Contamination ◽  
Physical Property ◽  
Bacterial Invasion ◽  
Maturation Process ◽  
Mucosal Protection ◽  
Mesenteric Border ◽  
Intestinal Contents ◽  
Peristomal Skin

e20746 Background: Purpose of this paper is to prevent the peristomal skin excoriations. So far there has not been any permanent solution for this complication. Approximately 45% of patients with stoma suffer from this problem and are told to learn to live with it. It is important to understand the pathogenesis of any complication before a solution can be found. The excoriation results from digestion of the epithelium by enzymes in the mucus flowing out of the stoma. The liquid contents of the feces, because of their physical property, run along the mesenteric border of the intestine which is shorter than the anti-mesenteric border. This is complicated by bacterial contamination present in feces. It is essential to have intact mucosa all around the stoma. Skin is less resistant to bacterial invasion when compared with mucosa. When peristalsis starts, it tends to pull the mesenteric corner of the stoma inside the peritoneal cavity. This will continue till the mesenteric corner comes to the skin level. At this point there is no mucosa to protect and the liquid intestinal contents, instead of dropping in the bag leak over the skin and start digesting the epithelium. To change the mechanics of peristalsis, it is necessary to separate the mucosal (inner) tube from the serous (outer) tube. Once this is achieved, the peristalsis affects only the serous tube and has no effect on the mucus tube which forms the lumen of the stoma. This results in a 360 degree mucosal protection of the stoma. Methods: Delayed-Primary Self-Maturation a technique of constructing stoma described by Phadke was utilized in constructing all ileostomies and colostomies. Primary maturation of stoma is avoided. The stoma is left obstructed with staples. It is opened with electro-cautery only after good peristalsis has returned. The opening is at the anti-mesenteric corner. Mucosal cuff protrudes and is pushed by peristalsis. It everts and debrides the eschar of serositis, exposing the granulation tissue. The cuff rolls out and auto-grafts over the granulation tissue. The margins of the cuff come in contact with dermis of the opening in skin and complete the maturation process. Results: 63 Colostomies and 17 Ileostomies were constructed using this technique. All complications were prevented. Conclusions: DPSM technique will prevent peristomal skin excoriations and all other complications. No significant financial relationships to disclose.

scholarly journals Development of Bacterial Contamination during Production of Yeast Extracts

1999 ◽  
Vol 65 (7) ◽  
pp. 3261-3263 ◽  
Author(s):  
Julie Barrette ◽  
Claude P. Champagne ◽  
Jacques Goulet
Keyword(s):  
Ethyl Acetate ◽  
Significant Interaction ◽  
Bacterial Contamination ◽  
Bacterial Population ◽  
Processing Parameters ◽  
Production Plant ◽  
Bacterial Populations ◽  
Bacterial Contaminants ◽  
Effects Of Ph ◽  
Commercial Yeast

ABSTRACT Baker’s yeast suspensions having bacterial populations of 106 and 108 CFU/ml were subjected to autolysis processes designed to obtain yeast extracts (YE). The bacterial contaminants added to the yeast cell suspensions were produced with spent broths obtained from a commercial yeast production plant and contained 59% cocci (Leuconostoc, Aerococcus,Lactococcus) as well as 41% bacilli (Bacillus). Autolyses were conducted at four different pH levels (4.0, 5.5, 7.0, and 8.5) and with two autolysis-promoting agents (ethyl acetate and chitosan). Processing parameters were more important than the initial bacterial population in the development of contaminating bacteria during manufacture of YE. Drops in the viable bacterial population after a 24-h autolysis were observed when pH was adjusted to 4.0 or when ethyl acetate was added. A significant interaction was found between the effects of pH and autolysis promoters on the bacterial population in YE, indicating that the activity of ethyl acetate, as opposed to that of chitosan, was not influenced by pH.

scholarly journals Cold chain time-and temperature-controlled transport of vaccines: a simulated experimental study

2019 ◽  
Vol 10 (SPL1) ◽  
Author(s):  
Chun Zheng Ng ◽  
Yen Loong Lean ◽  
Khairulanwar Husain ◽  
Vijay Kotra ◽  
Long Chiau Ming
Keyword(s):  
Correlation Study ◽  
Cold Chain ◽  
Insulation Material ◽  
Controlled Experiments ◽  
External Temperature ◽  
Temperature Range ◽  
Tetanus Vaccine ◽  
Temperature Controlled ◽  
The Impact ◽  
Crucial Part

Evidence has shown widespread failure to comply with standard recommendations for proper vaccine handling. The objective of this research is to examine the cold chain temperature maintenance for the supply of vaccines and other biological products by the pharmaceutical wholesaler. A study has shown that the packaging method and the material of the container are the most crucial part in the effectiveness of cold chain temperature maintenance. A total of ten vials of anti-tetanus vaccine were used as model vaccines in all six configurations. In this study, six different configurations using a container with different materials, insulation material, size, coolant-packs were used to simulate the configuration used by the pharmaceutical wholesaler and to study the impact of a number of coolant-pack. Each configuration was tested for five times over 24 hours using a large incubator set at 38°C. All four configurations are effective in cold chain transportation with a minimum of 13.5 hours of maintaining the desired temperature range of 2-8ºC, whereas both controlled experiments that were designed to study the impact on a number of coolant-pack used in Configuration 1 and 2 were not effective for cold chain transportation. This study has shown that Configuration 1 is the most effective configuration among 6 configurations in maintaining the desired temperature range during transportation, and correlation study has proven that no or very little correlation between internal and external temperature for all 6 configurations.  

scholarly journals Reduce Loss during Transportation: A Case Study of Fresh Vegetables in Thailand

2018 ◽  
Vol 4 (2) ◽  
pp. 253
Author(s):  
Ananya Rattanawong ◽  
Pornthipa Ongkunaruk
Keyword(s):  
Control Process ◽  
Cold Chain ◽  
External Temperature ◽  
Chain Management ◽  
Suitable Material ◽  
Data Loggers ◽  
Fresh Vegetables ◽  
Packing Method

The cold chain management is the temperature control process which is essential for maintain the quality of fresh produce from upstream to the consumer in the supply chain so that the loss is minimized. Our objectives are to monitor the temperature during transportation, analyses and identify the problem cause loss of fresh vegetables by using causal-loop diagram. We monitor the temperature during transportation of fresh vegetables from a farm in Northern Thailand to a packing house in the central Thailand around 750 kms. for 17 to 18 hours. The fresh vegetables are packed in a stereo foam box with the cool packs and pile up on the back of a truck. At the packing house, fresh vegetables are bruised and rotten and loss about 30-40 percent by weight. The temperature is monitored by the data loggers. The result showed that the temperature inside the box during transport is 20oC-30oC where the range of external temperature is 20oC-40oC. Then, we suggest how to reduce loss by using proper management such as suitable material to control the temperature during transportation, location of box in the truck and packing method. Keywords: Cold Chain Management; Fresh Vegetable; Loss Reduction; Transportation

scholarly journals Types of Wounds and the Prevalence of Bacterial Contamination of Wounds in the Clinical Practice of Small Animals

2018 ◽  
Vol 62 (4) ◽  
pp. 39-47
Author(s):  
M. Kožár ◽  
H. Hamilton ◽  
J. Koščová
Keyword(s):  
Wound Healing ◽  
Bacterial Contamination ◽  
Treatment Plan ◽  
Healing Process ◽  
Small Animal ◽  
Wound Complications ◽  
Wound Healing Process ◽  
Small Animals ◽  
Degloving Injury ◽  
The University

Abstract Skin wounds are a common presentation in small animal practice. The successful management of wound healing in dogs and cats requires knowledge of the physiology of the wound healing process and the application of an appropriate therapeutic intervention. Many wounds are colonised by bacteria or show signs of clinical infection. Infections can delay wound healing, impair cosmetic outcome and increase healthcare costs. Because of a lack of papers giving an overall prevalence of bacteria in different types of wounds, 45 samples were taken from patients treated at the Small Animals Clinic, Section of Surgery, Orthopaedics, Roentgenology and Reproduction of the University of Veterinary Medicine and Pharmacy in Košice during the years 2017 — 2018 to determine the types of wounds and the prevalence of bacterial contamination of the wounds. Samples were obtained by using cotton-tipped swabs and then cultivated on Sabouraud’s plates in the Institute of Microbiology and Gnotobiology of the University. All 45 animals used in this research were first subjected to an anatomical and clinical exam to determine the patient’s health condition and the status of the wounds. Of these 45 samples, 9 were negative. Of the remaining 36 samples, 12 were cultivated and tested to give only the genera of the bacteria present, whilst 24 were tested more extensively for a specific diagnosis of the species. The most common wound was due to a bite from another animal; these made up 12 out of the 45 cases (26.67 %). There were 10 cases of dehiscence of old wounds (22.22 %), whereas there were only 2 cases of surgical wound complications (4.44 %). There were 5 puncture wounds or fistulas (11.11 %), 4 lacerations (8.88 %), 1 degloving injury (2.22 %), 1 seroma (2.22 %), 1 foreign body (2.22 %), 1 crushing injury (2.22 %), 1 case of contusion and necrosis (2.22 %), 1 cases of dermatitis with resulting pruritic lesions (2.22 %), and 1 cutting injury from a tight wire collar (2.22 %). Five cases (11.11 %) were wounds of unknown aetiology. The most commonly found bacteria was Staphylococcus intermedius, which was found in 14 out of the 45 wounds (31.11 %). From this study it appears that the first consideration for treatment of infected wounds should be a treatment plan which will have a high efficacy against Staphylococcus spp. However, despite the high prevalence of Staphylococcus spp., our results revealed that they are not present all of the time.

scholarly journals Evaluation of Bacterial Contamination of Beef Carcasses in Namwala and Lusaka Districts of Zambia

2021 ◽  
Vol 5 (1) ◽  
pp. 29-41
Author(s):  
Wizaso Mwasinga ◽  
◽  
John B. Muma ◽  
Clovice Kankya ◽  
Chisoni Mumba ◽  
...  
Keyword(s):  
Bacterial Contamination ◽  
Hazard Analysis ◽  
Animal Origin ◽  
Control Points ◽  
Factors Associated ◽  
Hygiene Practices ◽  
Critical Control Points ◽  
Beef Carcasses ◽  
Significant Difference ◽  
Carcass Contamination

Abattoirs have been purported to be ideal areas were possible microbial contamination of meat products is likely to occur. Food of animal origin, mainly beef, has been identified as a source of dietary protein for humans albeit it being a source of food-borne diseases including zoonoses. This study was carried out to evaluate bacterial contamination and the risk factors associated with contamination of beef carcasses during processing. A total of four abattoirs were sampled within three months with one in Namwala and three in Lusaka districts. A total of 314 beef carcass surface swabs were obtained from the neck region by swabbing the carcasses, immediately after evisceration and after washing. Results The results of mean total viable counts (TVC) of carcass contamination were enumerated as the mean log from 4.7 Log10 cfu/cm2 in an abattoir where Hazard Analysis and Critical Control Points (HACCP) was practiced to 5.8 Log10 cfu/cm2 without HACCP. Bivariate analysis showed a significant difference in carcass contamination when town abattoirs (Lusaka) were compared with rural ones (Namwala); χ2 = 43.87, P < 0.0001. Multiple logistic regression analysis identified poor hygiene practices, the absence of antemortem inspection, and lack of Hazard Analysis and Critical Control Points (HACCP) implementation as significant factors associated with carcass contamination. Conclusion A high microbial load as determined by the Total Viable Count is an indicator that beef is being produced under poor abattoir hygiene conditions. Therefore, beef carcasses with high bacterial loads are potential sources of foodborne pathogens leading to foodborne disease and hence there is need for advocating for good hygiene practices in the abattoirs.

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