The Experts below are selected from a list of 60 Experts worldwide ranked by ideXlab platform
Warren J Dorsa - One of the best experts on this subject based on the ideXlab platform.
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new and established carcass decontamination procedures commonly used in the beef processing industry
Journal of Food Protection, 1997Co-Authors: Warren J DorsaAbstract:The fate of Escherichia coli O157:H7 and salmonellae as well as other potentially pathogenic bacteria resulting from fecal and other sources of contamination on red Meat Carcasses is a major concern. The development and validation of various decontamination procedures for red Meat Carcasses is not a new research area. However, recent morbidity and mortality attributable to the presence of E. coli O157:H7 in ground beef has heightened the awareness of and rekindled a sense of urgency for this research. Over the last few years various intervention processes have been developed and are being used to decontaminate red Meat Carcasses. Some of these processes include carcass rinses with antimicrobial compounds, steam, vacuum, and hot water. An overview of the results of several recent investigations demonstrating the effectiveness of these decontamination methods is presented.
Ezekiel Green - One of the best experts on this subject based on the ideXlab platform.
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antimicrobial resistance profiles of staphylococcus aureus isolated from Meat Carcasses and bovine milk in abattoirs and dairy farms of the eastern cape south africa
International Journal of Environmental Research and Public Health, 2018Co-Authors: Abongile Pekana, Ezekiel GreenAbstract:Background: Staphylococcus aureus (S. aureus) occasionally threatens the life of the host as a persistent pathogen even though it is normal flora of humans and animals. We characterized drug resistance in S. aureus isolated from animal Carcasses and milk samples from the abattoirs and dairy farms in the Eastern Cape Province. Methods: A total of 1000 Meat swab samples and 200 raw milk samples were collected from selected abattoirs and dairy farms. S. aureus was isolated and positively identified using biochemical tests and confirmed by molecular methods. An antibiotic susceptibility test was performed on all isolates for 14 antibiotics and correspondent genes were detected. Results: Of the 1200 samples collected, 134 (11.2%) samples were positive for S. aureus. Resistance ranged from 71.6% for penicillin G to 39.2% for tetracycline. A resistance gene (blaZ) was detected in 13 (14.9%), while msrA was found in 31 (52.5%) of S. aureus isolates. Conclusions: The present result shows the potential dissemination of multidrug-resistant S. aureus strains in the dairy farms and abattoirs in the Eastern Cape. Therefore, this implies that the organism may rapidly spread through food and pose serious public health risk.
S. Buncic - One of the best experts on this subject based on the ideXlab platform.
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Presence of Salmonella in the Red Meat Abattoir Lairage after Routine Cleansing and Disinfection and on Carcasses
Journal of food protection, 2006Co-Authors: A. Small, Christian James, Stephen J. James, Robert Davies, Ernesto Liebana, M. Howell, Michael Hutchison, S. BuncicAbstract:Foodborne pathogens, such as Salmonella, may remain in abattoir lairages after cleansing and pose a risk of transfer and contamination from one processing day to the next. These organisms may be transferred to the outer surface of animals held in lairage facilities, and the skin or hide may be a significant source of microbial contamination on the red Meat Carcasses subsequently produced. Sponge samples were taken from various sites in the lairage (n = 556), and single-pass sponge samples were taken from one side of red Meat Carcasses (n = 1,050) at five commercial abattoirs in Southwest England and tested for the presence of Salmonella. Of these, 6.5% of lairage samples were positive, containing estimated numbers of up to 10(4) Salmonella organisms per sampled area (50 by 50 cm). Salmonella was found on 9.6% of 240 lamb Carcasses, 12.7% of 330 beef Carcasses, 31% of 70 pig Carcasses, 20% of 80 calf Carcasses younger than 14 days of age, and none of 330 cull cow and bull Carcasses. Subtyping divided the 137 isolates into seven serogroups and three pulsed-field gel electrophoresis clusters, and sensitivity testing against a bank of 16 antimicrobials indicated that 47 isolates had resistance to one or more antimicrobial agents. These results indicate that Salmonella contamination can persist in the lairage environment from one processing day to the next and that Salmonella is present on red Meat Carcasses, although the implications of residual lairage contamination on carcass Meat microbiology are not clear from this study. Abattoir owners should take steps to reduce the level of contamination in their premises to prevent contamination from being carried over from one processing day to the next.
Nevin Demirbaş - One of the best experts on this subject based on the ideXlab platform.
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Red Meat and processed red Meat consumption behaviour of healthcare professionals: do they participate in the World Health Organization's view of red Meat Carcasses and red Meat carcinogens?
Public health nutrition, 2019Co-Authors: Özge Saygın Alparslan, Nevin DemirbaşAbstract:Objective: This study investigated the consumption behaviours of healthcare professionals in relation to red Meat and processed red Meat products. Design: This study included a questionnaire conducted through face-to-face interviews with 149 health professionals. The purpose of the questionnaire was to determine the extent to which health professionals agreed with the WHO classification of red Meat and processed red Meat on their list of carcinogenic products. Setting: This research was carried out in Izmir, which is Turkey’s third largest city. The survey was conducted in 2016 by holding face to face interviews with forty-three specialist doctors, sixteen doctors, twelve dentists, sixty-four nurses and fourteen pharmacists. Subjects: Nationally representative sample of healthcare professionals in Turkey. Results: People educated in healthcare are especially cautious about the consumption of processed red Meat products. The results of the research revealed the importance of processing and cooking patterns in red Meat consumption preferences. Conclusions: The consequences of the research, in terms of breaking down prejudices and overcoming the anxieties of those with health concerns who do not consume red Meat, are important. In fact, the results show that healthcare professionals consume red Meat, but they are more careful in their consumption of processed red Meat products. This result is in line with the WHO report.
Michael P Doyle - One of the best experts on this subject based on the ideXlab platform.
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prevalence of salmonella on retail broiler chicken Meat Carcasses in colombia
Journal of Food Protection, 2012Co-Authors: Pilar Donadogodoy, Viviana Clavijo, Maribel Leon, Mc Allister Tafur, Sebastian Gonzales, Michael E Hume, Walid Q Alali, Isabel Walls, Danilo Lo Fo M A Wong, Michael P DoyleAbstract:A cross-sectional study was performed to estimate the prevalence of Salmonella on retail market chicken Carcasses in Colombia. A total of 1,003 broiler chicken Carcasses from 23 departments (one city per department) were collected via a stratified sampling method. Carcass rinses were tested for the presence of Salmonella by conventional culture methods. Salmonella strains were isolated from 27% of the Carcasses sampled. Logistic regression analysis was used to determine potential risk factors for Salmonella contamination associated with the chicken production system (conventional versus free-range), storage condition (chilled versus frozen), retail store type (supermarket, independent, and wet market), poultry company (integrated company versus nonintegrated company), and socioeconomic stratum. Chickens from a nonintegrated poultry company were associated with a significantly (P < 0.05) greater risk of Salmonella contamination (odds ratio, 2.0) than were chickens from an integrated company. Chilled chicke...