No description available.

A previously developed technique was adapted to study the influence of certain microbiological populations and their effects on processed meat. The technique consisted of an initial reduction of surface bacteria on conventionally handled muscle tissue via a hot water dip, followed by processing at 28ºC in a sterile plastic isolator where Pediococcus cerevisiae was introduced into the curing solution. This treatment was compared to Reduced Initial Count and Conventional samples. Identification of the bacteria in the curing solution of each treatment indicated that a Lactobacillus spp. was predominant in the Reduced Initial Count treatment. The inoculated Pediococcus cerevisiae was predominant in the Gnotobiotic treatment, while Staphylococcus epidermidis and Flavobacterium diffusum were predominant in the Conventional treatment depending upon the trial. Tenderness, pH, and bacterial load were significantly affected by treatment. Oxidation and muscle composition were not affected by treatment. Samples from all treatments were acceptable organoleptically. / Master of Science

Möglichkeiten der Beeinflussung der mikrobiologischen Wildfleischqualität auf Bewegungsjagden Institut für Lebensmittelhygiene der Veterinärmediziniscen Fakultät der Universität Leipzig Eingereicht im November 2015 57 Seiten, 12 Abbildungen, 5 Tabellen, 59 Literaturangaben Einleitung Im Zuge neuer Jagdstrategien erhält das Konzept der großräumigen Bewegungsjagden immer größere Bedeutung beim Erzielen der Gesamtstrecke und damit auch des Gesamtwildfleischaufkommens. Durch wildverarbeitende Betriebe findet das Produkt Wildfleisch über Supermärkte,Feinkostläden aber auch Fleischertheken den Weg zum Endverbraucher. Ein großer Anteil des für diese Wildhändler wichtigen Weihnachtsgeschäfts wird in der Zeit von Oktober bis Dezember über den Aufkauf von Bewegungsjagdstrecken generiert. Das Ziel dieser Untersuchung ist es, mit Hilfe der in der Schlachtindustrie angewendeten Analysemethode der Tierkörperbeprobung mit Stanzproben vier unterschiedliche Regime zur Behandlung von auf Bewegungsjagden erlegten Wild in Hinsicht auf die mikrobiologische Qualität zu untersuchen. Des Weiteren wird die mikrobielle Belastung der verschiedenen Wildarten gegenüberstellend mit den mikrobiologischen Prozesshygienekriterien der VO (EG) Nr. 2073/2005 (ANON. 2005) für Schlachtkörper von Nutztieren verglichen. Material und Methoden Die Gewinnung der Proben erfolgte im Zeitraum von Oktober 2011 bis Januar 2012 in einem schleswig-holsteinischen Wildverarbeitungsbetrieb. Insgesamt wurden 217 Schlachttierkörper der Wildarten Reh-, Schwarz-, Dam- und Rotwild in vier verschiedenen Gruppen beprobt. Für Gruppe 1 erfolgte das Ausweiden im Wald durch den Jäger selbst. Die Wildtierkörper wurden revierüblich zum Streckenplatz transportiert, dort in liegender Weise präsentiert und anschließend revierüblich zum Wildverarbeitungsbetrieb transportiert. Gruppe 2 unterscheidet sich von Gruppe 1 durch ein zentrales Ausweiden direkt am Streckenplatz. Für Gruppe 3 wurden neben dem zentralen Ausweiden die Präsentation der Strecke in hängender Form und ein gekühlter Transport zum Wildverarbeitungsbetrieb gewählt. Für Gruppe 4 entfiel die Präsentation komplett und die Wildtierkörper wurden direkt nach dem zentralen Ausweiden in einem Kühltransporter verladen und anschließend abtransportiert. Nach der Enthäutung wurden insgesamt vier Proben mit jeweils 5 cm2 Fläche im Hals-, Brust-, Flanken- und Keulenbereich eines jeden Wildtierschlachtkörpers entnommen. Es erfolgte auf direktem Weg ein gekühlter Transport zum Institut für Lebensmittelhygiene der veterininärmedizinischen Fakultät Leipzig. Für die mikrobiologische Analyse der Gesamtkeimzahl (GKZ), Enterobakterien (EBAC), Enterokokken (EKOK) und Staphylokokken wurde für die ersten 30 der 217 Proben das Spatelverfahren angewendet. Die restlichen 187 Proben wurden aufgrund der stark zunehmenden Probenzahlen mit Tropfplattenverfahrens analysiert. Für Listeria monocytogenes wurden spezielle ALOA-Platten und die entsprechenden biochemischen Nachweismethoden für einen qualitativen Nachweis verwendet. Der qualitative Nachweis von Salmonella spp. wurde mit Voranreicherung und folgenden biochemischen Reaktionen geführt. Ergebnisse Im Vergleich zu den festgelegten Werten der VO (EG) Nr. 2073/2005 (ANON. 2005) für schlachtbare Haustiere sind die ermittelten Werte dieser Untersuchung positiv zu bewerten. So liegen für Enterobakterien die Werte von Schwarz- (1,41 log KbE/cm2) und Damwild (1,43 log KbE/cm2) jeweils unter dem unteren Grenzwert für Haustiere und können somit als befriedigend eingestuft werden. Mit Werten zwischen dem unteren und oberen Grenzwert fallen Reh- (1,99 log KbE/cm2) und Rotwild (2,33 log KbE/cm2) in den akzeptablen Bereich. Ein ähnliches Bild zeigt sich bei der Gesamtkeimzahl. Schwarz- (3,51 log KbE/cm2) und Damwild (3,32 log KbE/cm2) liegen erneut im befriedigenden, Reh- (3,79 log KbE/cm2) und Rotwild (3,85 log KbE/cm2) im akzeptablen Bereich. In keiner der analysierten Wildfleischproben konnten Salmonella spp. oder Listeria monocytogenes nachgewiesen werden. Für Koagulase-positive Staphylokokken ergibt sich eine Nachweisrate von 3,2 % mit einem Mittelwert von 2,44 KbE/cm2. Die über alle Proben gemittelten Werte ergeben 3,57 log KbE/cm2 für die GKZ, 1,60 log KbE/cm2 für EBAC und 0,88 log KbE/cm2 für die EKOK. Für Gruppe 1 wurden für die GKZ Mittelwerte von 3,46 KbE/cm2, für EBAC 1,34 KBE/cm2 und für EKOK 0,87 KbE/cm2 festgestellt. Gruppe 2 weist Werte von 3,78 KbE/cm2 (GKZ), 1,94 KbE/cm2 (EBAC) und 1,18 KbE/cm2 (EKOK) auf. Für Gruppe 3 wurden Mittelwerte von 3,48 KbE/cm2 (GKZ), 1,53 KbE/cm2 (EBAC) und 0,67 KbE/cm2 (EKOK) ermittelt. Gruppe 4 weist Werte von 3,60 KbE/cm2 (GKZ), 1,54 KbE/cm2 (EBAC) und 0,86 KbE/cm2 (EKOK) aus. Es konnten statistisch keine Unterschiede zwischen den Gruppen gesichert werden. Schlussfolgerungen Sauber erlegtes Wildfleisch erfüllt die mikrobiologischen Prozesshygienekriterien konventionell geschlachteter Nutztiere. In der vorliegenden Untersuchung konnten keine hochpathogenen Keime wie Salmonella spp. oder Listeria monocytogenes nachgewiesen werden. Die nicht vorhandenen statistischen Unterschiede zwischen den Gruppen deuten darauf hin, dass eine gute allgemeine Hygienepraxis für die Wildfleischqualität entscheidend ist. / Possibilities to influence the microbiological game meat quality on driven hunts Institute of Food Hygiene, Faculty of Veterinary Medicine, University of Leipzig Submitted in November 2015 57 pages, 12 figures, 5 tables, 59 references Introduction With regard to new hunting strategies, the concept of large-scale driven hunts is increasingly gaining importance for the annual hunting bag and subsequently the total amount of game meat. Via game meat processing enterprises, game meat finds its way along the food chain to the consumer. As game meat is a popular dish in Germany during the Christmas season, a high share of the total annual amount of game is shot within driven hunts from October to December. The goal of this study is to examine the microbiological quality of game meat from hoofed game bagged at driven hunts. After killing, the animals were processed in four different ways with regard to transport, handling, and evisceration. The sampling of all carcasses was performed in a local meat processing enterprise on four different sampling sites using a sterile metal punch. Qualitative and quantitative microbiological analysis of the samples was performed in order to (i) detect possible differences of the microbiological quality between the four different groups, (ii) compare the microbiological quality of game and slaughtered farm animals, and (iii) develop best practice guidelines for the hygienic production and handling of game meat. Material and methods All sampling took place in a game handling establishment in the federal state of Schleswig-Holstein, Germany, from October 2011 until January 2012. Altogether, 217 carcasses of roe, fallow, and red deer as well as wild boar were sampled in 4 different groups. In group 1 the evisceration of the animal was performed by the hunter. The eviscerated carcasses were hauled to the presentation area in a customary way and presented on the ground due to the hunting tradition. After presentation, the carcasses were transported to the game handling establishment in a customary way. In variation from this, the animals of group 2 were eviscerated together at the presentation area. The animals of group 3 were presented hanging on racks instead of lying and a refrigerated transport to the game handling establishment was used. In group 4 the presentation of the animals after evisceration was skipped and the carcasses were transported to the game handling establishment in a refrigerated vehicle. After skinning, four samples were taken in the area of the neck, chest, flank and joint of each carcass with sterile instruments. The chilled samples were directly brought to the institute of food hygiene of the veterinary medicine faculty of the University of Leipzig. In total, 217 samples were examined with quantitative microbiological methods for mesophilic aerobic bacteria, enterobacteriaceae, enterococci and staphylococci. In addition, qualitative analysis on Listeria monocytogenes and Salmonella spp. was performed on all samples. Results Group 1 shows a mean amount of mesophilic aerobic bacteria of 3.46 cfu/cm2, a mean of 1.34 cfu/cm2 for enterobacteriaceae and a mean of 0.87 cfu/cm2 for enterococci. Group 2 shows a mean amount of mesophilic aerobic bacteria of 3.78 cfu/cm2, a mean of 1.94 cfu/cm2 for enterobacteriaceae and a mean of 1.18 cfu/cm2 for enterococci. For group 3 mean values of 3.48 cfu/cm2 (total plate count), 1.53 cfu/cm2 (enterobacteriaceae), and 0.67 cfu/cm2 (enterococci) were found. For Group 4 mean values of 3.60 cfu/cm2 (total plate count), 1.54 cfu/cm2 (enterobacteriaceae) and 0.86 cfu/cm2 (enterococci) were determined. No statistically significant differences between the groups could be confirmed. Compared to the process hygiene criteria for the carcasses of farm animals laid down in Commission Regulation (EC) No 2073/2005 (ANON. 2005) on microbiological criteria for foodstuffs, the results of this study have to be rated in a positive way. The average values for enterobacteriaceae for wild boar (1.41 log cfu/cm2) and fallow deer (1.43 log cfu/cm2) are below the lower limit for farm animals and can be rated as satisfying. The counts for enterobacteriaceae in roe deer (1,99 log cfu/cm2) and the red deer (2,33 log cfu/cm2) are still acceptable, in this respect. The average total plate count values in samples from wild boar (3,51 log cfu/cm2) and fallow deer (3,32 log cfu/cm2) is also satisfying. Roe (3,79 log cfu/cm2) and red deer (3,85 log cfu/cm2) can be deemed acceptable. Coagulase-positive staphylococci were found in 7 out of 217 samples or 3.2 % (mean 2,44 cfu/cm2). Also Salmonella spp. or Listeria monocytogenes were not detected in the samples. Conclusion Accurately hunted and processed game meat has a microbial burden that is comparable to farm animals with regard to the process hygiene criteria for the carcasses of farm animals laid down in Commission Regulation (EC) No 2073/2005 (ANON. 2005) on microbiological criteria for foodstuffs. In this study, no pathogens like Salmonella spp. or Listeria monocytogenes were found in the game meat samples. The absence of a statistically significant difference between the groups indicates that not a specific set up during bagging and processing but rather the accurate placement of the shot as well as the strict compliance with the Guides to Good Hygiene Practice ensure a high microbiological quality of game meat as well as the absence of pathogenic microorganisms.

No description available.

The main goal of this work – determine the influence of storage to the quality and microbiology of meat, when storage is conducted according to regalement rules, or the storage is conducted breaking the rules by storing meat together with vegetables in the freezer with 4°C and 6 °C° temperature during 30 days period. The tasks of this work: 1. To research the pH changes when the storage regime is changing. 2. To determine the common microbiology pollution (BMS and pH), when the storage conditions are optimal, and when the storage conditions are deliberately broken. 3. To determine bacteria of salmonella and jersinia, storing meat is determined conditions, and then changing the conditions deliberately. The research shown, that storing meat at reglamented conditions for 14 days period at 4 °C, the example held out very well, with pH 5.54, and the example stored at 6 °C held out worse (pH 5.55), than the example stored at 4°C. That could influence the fact, that lower temperature influenced the holding out of meat. Conclusions: 1. Meat is more likely to be damaged, when it is stored together with another food products, and the microbiological state of meat was especially damaged, when it was stored with vegetables. When meat has been stored together with vegetables at 4°C temperature, the amount of microorganisms after 14 days increased from 9,6 mil 1cm3. to 890 mil. 1cm3, and after 30 days the amount of microorganisms increased from 9,6 mil. 1cm3. to 8,9 milij. 1cm3... [to full text]

High pressure (HP) kinetics of the microbial destruction and changes in the physicochemical characteristics of milk and pork were studied. Raw milk samples containing indigenous microflora of approximately 106 CFU/mL were heat sealed in dual peel sterilization pouches and subjected to HP treatment from 150--400 MPa with holding times ranging 5--120 min. The kinetic parameters (rate constant, k and decimal reduction time, D) for the microorganisms, alkaline phosphatase, color and viscosity were evaluated, based on first order kinetics and the pressure dependence of kinetic parameters was evaluated using pressure destruction time (PDT) and Arrhenius models. Kinetic data was well described by the first order model (R 2 > 0.90). / The application of pressure pulse was explored for pressure destruction of microorganisms as well as changes in physical-chemical characteristics of pork chops. Pork chops (2 days post-rigor) were subjected to HP treatment from 200--350 MPa for 0--120 min. Results showed that pressure changes of pork variables followed a dual effect consisting of an instantaneous pressure kill (IPK) with the application of pressure pulse (no holding) and a subsequent first order rate of destruction during the pressure hold time. The IPK values were pressure dependent and increased with pressure level. Parameters k and D indicated a higher rate of pressure destruction of microorganisms compared to quality attributes. / Kinetics of pressure destruction of Listeria monocytogenes Scott A were studied in relation to those of indigenous microorganism of milk and pork. The IPK was more pronounced with L. monocytogenes than with indigenous microflora. However, the kinetic parameters (k and D values) indicated a larger pressure resistance for L. monoctyogenes. HP processes were developed based on the standard plate count (SPC) kinetic data for indigenous microflora of milk as well as L. monocytogenes in milk and pork. The results showed that SPC kinetics permitted good estimation of microbial destruction in low pressure-lethality processes of milk and pork but its application at higher pressure-lethality levels were inaccurate. On the other hand, processes established based an destruction of L. monocytogenes were more predictable. Pressure pulse application to microbial lethality was also well predicted. / The shelf-life of milk and pork increased with the level of applied pressure lethality, but Q10 values suggested that low storage temperature was nevertheless required to control microbial growth and maintain quality. Storage of HP treated park offered some improvement in the texture but resulted in large color changes and drip losses. L. monocytogenes were not detected in any of the stored milk samples HP treated to achieve a lethality ≥10D.

Thesis (MScVoedselwet)--University of Stellenbosch, 2004. / ENGLISH ABSTRACT: Red meat has a limited shelf-life at refrigerated temperatures, where spoilage is mainly due to the proliferation of bacteria, yeast and moulds, acquired during the dressing process. In addition, almost a fifth of food-borne disease outbreaks, caused by microorganisms such as Escherichia coli 0157:H7, Listeria monocytogenes and Staphylococcus aureus are associated with red meat. To improve the microbiological quality of red meat, systems such as HACCP, GHP and GMP are currently practiced; however, these practices are not able to extend the shelf-life of these products. At present suitable food-grade preservatives are recommended, but the use of some of these preservatives is increasingly being questioned with regard to their impact on human health. Additionally, food service customers demand high quality products that have a relatively long shelf-life, but still prefer the appearance of minimally processed food. All these factors challenge the food manufacturing industry to consider more natural means of preservation. Antimicrobial metabolites of food grade bacteria, especially lactic acid bacteria, are attracting increasing attention as food preservatives. Bacteriocins are antimicrobial peptides (3 to 10 kDa) with variable activity spectra, mode of action, molecular weight, genetic origin and biochemical properties that are bacteriostatic or bactericidal to bacteria closely related and bacteria confined within the same ecological niche. Micro-organisms were isolated from beef, lamb and pork, obtained from four commercial retailers. The number of viable cells three days after the sell-by date at 4ºC ranged from 80 cfu.g-1 to 1.4 × 108 cfu.g-1. Fifty-three percent were Gram-negative bacteria, 35% Gram-positive and 12% yeast. The microbial population of the meat was greatly influenced by the origin, i.e. the retailer. Bacteriocins produced by Enterococcus faecalis BFE 1071, Lactobacillus curvatus DF 38, Lb. plantarum 423, Lb. casei LHS, Lb. salivarius 241 and Pediococcus pentosaceus ATCC 43201 were screened for activity against bacteria isolated from the different meat samples. Sixteen to 21% of the isolates, identified as members of Klebsiella, Shigella, Staphylococcus, Lactobacillus, Lactococcus, Leuconostoc, Enterococcus, Pediococcus, Streptococcus and Bacillus were sensitive to the bacteriocins. Curvacin DF 38, plantaricin 423 and caseicin LHS (2.35 to 3.4 kDa) had the broadest activity range and inhibited species of Lactobacillus, Pediococcus, Enterococcus, Listeria, Bacillus, Clostridium and Propionibacterium. The bacteriocins remained stable at 121ºC for 20 min, in buffers with a pH ranging from 2 to 10 and in NaCl concentrations of between 0.1 and 10% (m/v). Like most peptides, they were sensitive to proteolytic enzymes. Curvacin DF 38 is sensitive to amylase, suggesting that the bacteriocin might be glycosylated. To assess the efficiency of curvacin DF 38, plantaricin 423 and caseicin LHS as meat preservatives, they were partially purified by ammonium sulphate precipitation and separation in a Sep Pak C18 cartridge. The shelf-life of pork may be extended by up to two days. Meat samples treated with bacteriocins were darker than the control (untreated) sample. Descriptive sensory evaluation by a seven-member panel indicated that there were significant differences (P ≤ 0.05) regarding the aroma, sustained juiciness, first bite and metallic taste attributes of the control and the 4 day-treated samples. The control and 2 day-treated samples and the 2 day- and 4 day treated samples did not differ significantly regarding these attributes. There were no significant differences regarding the initial juiciness, residue and pork flavour attributes. Concluded from the results obtained in this study, bacteriocins produced by Lb. curvatus DF 38, Lb. plantarum 423 and Lb. casei LHS effectively extended the shelf-life of pork loins by up to 2 d at refrigerated temperatures with no drastic changes on sensory characteristics. In edition, the stability of these bacteriocins broadens their application as preservatives in many foods. / AFRIKAANSE OPSOMMING: Die rakleeftyd van rooivleis by yskastemperature is beperk, waar bederf hoofsaaklik deur die vermenigvuldiging van bakterieë, giste en swamme veroorsaak word. Die meeste van hierdie kontaminante is afkomstig van die slagtingsproses. Byna ’n vyfde van alle uitbrake van voedselvergiftigings wat deur organismes soos Escherichia coli 0157:H7, Listeria monocytogenes en Staphylococcus aureus veroorsaak word, word met rooivleis geassosieër. Die praktyke HACCP, GMP en GHP word tans toegepas om die mikrobiologies kwaliteit van vleis te handhaaf, maar is egter nie voldoende om die rakleeftyd van rooivleis the verleng nie. Die preserveermiddels wat huidiglik aanbeveel word vir dié doel, word toenemend bevraagteken aangaande die invloed daarvan op die menslike gesondheid. Hierby is daar ’n aanvraag na hoë kwaliteit, ongeprosesseerde produkte met ’n verlengde rakleeftyd. Gevolglik word die voedsel vervaardigings industries aangemoedig om meer natuurlike vorms van preservering the oorweeg. Die aandag word tans op die anti-mikrobiese metaboliete van voedselgraad microbes, veral melksuurbakterieë, gevestig. Bakteriosiene is anti-mikrobiese peptiede (3 tot 10 kDa) met verskeie aktiwiteitsspektra, werkswyse, molekulêre massa, genetiese oorsprong en biochemiese eienskappe. Bakteriosiene is meestal bakterie-dodend of - staties teen taksonomies naby geleë organismes en organismes vanuit dieselfde ekologiese nis. Mikroörganismes is geïsoleer vanuit bees-, skaap- en varkvleis, verkry vanaf vier supermarkte. Die aantal lewensvatbare selle per gram (cfu.g-1) het drie dae na die “verkoop”-datum by 4ºC vanaf 80 cfu.g-1 tot 1.4 × 108 cfu.g-1 gevarieër. Drie en vyftig persent van die isolate is as Gram-negatief, 35% as Gram-positief en 12% as giste geïdentifiseer. Die sensitiwiteit van hierdie isolate teen bakteriosiene wat deur Enterococcus faecalis BFE 1071, Lactobacillus curvatus DF 38, Lb. plantarum 423, Lb. casei LHS, Lb. salivarius 241 en Pediococcus pentosaceus ATCC 43201 geproduseer is, is vervolgens getoets. Tussen 16% en 21% van die isolate was sensitief teen die bacteriosiene en is onder andere as Klebsiella, Shigella, Staphylococcus, Lactobacillus, Lactococcus, Leuconostoc, Enterococcus, Pediococcus, Streptococcus en Bacillus geïdentifiseer. Die bakteriosiene met die wydste aktiwiteitsspektrum, naamlik, curvacin DF 38, plantaricin 423 en caseicin LHS is verder ondersoek. Hierdie antimikrobiese peptiede (2.35 tot 3.4 kDa) toon aktiwiteit teen spesies van Lactobacillus, Pediococcus, Enterococcus, Listeria, Bacillus, Clostridium and Propionibacterium. Die bakteriosiene is stabiel by 121ºC vir 20 min, in buffers met ‘n pH-reeks van tussen 2 en 10 en soutkonsentrasies vanaf 0.1% tot 10%. Soos die geval by meeste peptiede is hierdie bakteriosiene sensitief vir proteolitiese ensieme. Curvacin DF 38 is ook sensitief vir amylase, wat daarop dui dat hierdie bakteriosien moontlik geglikosileer is. Die effektiwiteit van curvacin DF 38, plantaricin 423 en caseicin LHS as preserveermiddel in voedselsisteme is getoets deur dit te suiwer (ammonium sulfaat presipitasie en Sep Pak C18 kolom) en op vark lendestukke aan te wend. Mikrobiese analise het bewys dat die rakleeftyd van vark met sowat 2 dae verleng kan word. Volgens die vleiskleurevaluering was die bakteriosien behandelde vark donkerder as die kontrole. Die aroma-, sappigheid-, tekstuur- en metaalgeur-eienskappe van die kontrole en die 4-dag behandelde monster het volgens ‘n opgeleide sensoriese paneel betekenisvol verskil (P ≤ 0.05). Die kontrole en die 2-dag behandelde en die 2-dag behandelde en die 4-dag behandelde monsters het nie betekenisvol verskil nie. Daar was geen betekenisvolle verskil aangaande die aanvanklike sappigheid-, residu- en varkgeur-eienskappe nie. Hierdie sensoriese eienskappe is belangrik ten opsigte van die verbruiker se aanvaarding van die produk. Vervolgens kan uit hierdie resultate afgelei word dat die bakteriosiene wat deur Lb. curvatus DF 38, Lb. plantarum 423 en Lb. casei LHS geproduseer word voldoende is om die rakleeftyd van vark lendestuk by 4ºC met 2 dae te verleng met min of geen effek op die sensoriese persepsie van die vleis. Hierdie bakteriosiene is ook stabiel onder verskeie kondisies wat die toepassing as preserveermiddel aansienlik verbreed.

The broad objective of the study was to investigate the effect of post-slaughter handling in the distribution chain on red meat quality and safety. A survey was conducted among 300 consumers and 100 meat handlers in five different municipalities (Buffalo City, Nkonkobe, Ngqushwa, Lukhanje and Amahlathi) in the Eastern Cape Province of South Africa to investigate their perceptions on meat quality and safety, together with challenges faced by meat handlers during the distribution of meat from the abattoir to retailers. The microbiological profile and physico-chemical quality of red meat at different stages of the abattoir to retail outlets in the distribution chain were also determined. Swabs (n=216) and meat samples (n=450) were collected from beef, pork and mutton carcasses during the loading process of carcasses into trucks at the abattoir, when offloading carcasses at the supply points and during marketing. Physico-chemical qualities such as colour (L* - lightness, b* - redness and a* - yellowness) and meat pH measurements were taken at each point. To determine the microbiological profiles of the carcasses, four microbiological parameters were considered: Total bacteria count (general bacteria), coliform count (related to hygiene and indicator for pathogens), Escherichia coli (Gram-negative pathogen) and Staphylococcus aureus (Gram-positive pathogen). Two types of packaging (vacuum and overwrapping) were used to determine their effect on shelf-life and microbiological quality of red meat under the normal marketing conditions over a storage duration of 15 days. The results from the study showed low awareness of consumers about the pathogenic diseases which arise from meat. A strong significant association (p ˂ 0.05) between educational status and awareness on meat safety was observed. Most of the consumers perceived that quality goes beyond safety such that 35.6 percent of the respondents indicated that they did not have a problem with consuming spoiled meat, whilst the remaining 64.4 percent indicated that they would r eject spoiled meat. Although retailers indicated that they take meat safety into consideration in their shops, 92 percent of the retailers revealed that they do not perform microbial assessment of meat in their shops. A series of loading and off-loading, temperature fluctuations, environmental temperatures and ques during offloading were reported as the major challenges during transportation of carcasses from the abattoir to the supply points. The microbial counts were significantly (p<0.05) higher in samples from the commercial abattoir than in those from the communal abattoir. Escherichia coli was the predominant microbial contaminant in the samples from both abattoirs. When following the chain, total bacterial count (TBC), coliform count (CC) and the levels of E. coli contamination increased progressively between the loading and the off-loading points (5.1 to 7.9 log10 CFU/cm2; 5.0 to 5.6 log10 CFU/cm2 and 2.7 to 3.7 log10 CFU/cm2, respectively). The storage period, meat type, distance during transportation and temperature were found to have a significant impact on the microbial levels during the distribution of carcasses. Distribution stage had a significant effect (p<0.05) on some of the physico- chemical meat quality attributes and differences in the lightness (L*) and redness (a*) values between the loading, off-loading and display points were observed. Consumers perceived retailer class as one of the factors influencing meat quality, but according to the instrumental measurements retailer class did not have a significant effect on physico-chemical meat quality. However, distance and storage duration significantly (p<0.05) affected (L*) and (a*) values in the meat during distribution chain. Vacuum and overwrapping packaging significantly affected (p<0.05) the shelf life of meat. Therefore, it was concluded that post-slaughter handling during the distribution chain affects the physico- chemical, microbiological and shelf-life of meat.

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No. of bitstreams: 2 license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Dissertação - Welman Paixão Silva Oliveira - 2015.pdf: 3359047 bytes, checksum: 482c0dffd55820a44e37332618f5e06d (MD5) Previous issue date: 2015-03-06 / Meat is a food of high nutritional value and easy deterioration. The boning operation if not performed in adequate sanitary conditions, can compromise the microbiological quality of this noble product. This study was the largest to evaluate microbiological characteristics of beef subject to the deboning process at 15 ° C ambient temperature.The inlet temperature of the rooms in dessosa room was considered as the initial temperature (Ti) while the temperature measured in the cuts, bone and corresponding to the same house, as the final temperature (Tf). The difference between Ti and Tf was calculated, as well, was monitored variation in temperature rise of meat cuts, which occurred during the deboning process compared to the ambient temperature (Ta) of the boning room. In the boning room entrance was measured the pH of the muscle Longissimusdorsi between the 12th and the 13th thoracic vertebra and the value found was considered as the initial pH (pHi). After boning the hindquarters, the pH in the commercial courts and figures were considered as the final pH was measured (PHF). The data were submitted to ANOVA and Tukey's test to compare the effect of Ta on the variables: temperature of the meat cuts, pH and the results of bacteriological analyzes. The "t" test was also used to compare the varying temperatures and pH for each treatment at the inlet and the outlet boning room. After analyzing the results, we concluded that the bacteriological quality of rear cattle on the 4th presented is acceptable, given the low contamination levels found; the pH and the inlet temperature to the room boning room were also acceptable, lying within the margins allowed by the specific legislation for industries under Federal Inspection Service (SIF); boning room ambient temperature is quite heterogeneous, existing significant variations depending on the location sampled; the studied meat cuts, the temperature curves in relation to the time spent in the boning room were represented by a linear function with higher coefficients of determination 99%. Regression and determination coefficients were similar for the ribeye, the lizard and the sirloin, indicating that the maximum temperature input in the boning room should not exceed 5.1 ° C when the ambient temperature is 15 ° C and 5 9 ° C to room temperature to 12 ° C; contamination by mesophilic the surface of contrafilés increased significantly during boning, and for the G15 group this increase was more evident. The deboning process of "white bone" contributes to the excessive initial contamination of the tenderloin; the association processes of boning "white blood", and the increase of boning room temperature to 15 ° C for an increase of ten times the surface contamination of the ribeye, which means a higher risk of product deterioration. / A carne é um alimento de alto valor nutricional e fácil deterioração. A operação de desossa, se não for realizada em condições higiênico-sanitárias adequadas, pode comprometer a qualidade microbiológica desse produto nobre. O presente estudo foi realizado com o objetivo maior de avaliar características bacteriológicas da carne bovina submetida ao processo de desossa em temperatura ambiente de 15ºC. A temperatura de entrada dos quartos na sala de dessosa foi considerada como a temperatura inicial (Ti), enquanto a temperatura mensurada nos cortes, desossados e correspondentes aos mesmos quartos, como a temperatura final (Tf). Foi calculada a diferença entre a Ti e a Tf, como também, foi monitorada a variação na elevação de temperatura dos cortes cárneos, ocorrida durante o processo de desossa em relação à temperatura ambiente (Ta) da sala de desossa. Na entrada da sala de desossa foi aferido o pH do músculo Longissimusdorsi entre a 12ª e a 13ª vértebra torácica e o valor encontrado foi considerado como o pH inicial (pHi). Após a desossa do quarto traseiro, foi aferido o pH nos cortes comerciais e os valores encontrados foram considerados como o pH final (pHf). Os dados foram submetidos à análise de variância e teste de Tukey para comparar o efeito da Ta nas variáveis: temperatura dos cortes cárneos, pH e os resultados das análises bacteriológicas. O Teste "t" também foi utilizado para comparar as variáveis de temperaturas e de pH em relação a cada tratamento na entrada e na saída da sala de desossa. Após análise dos resultados, pôde-se concluir que a qualidade bacteriológica dos quartos traseiros bovinos apresentou-se aceitável, tendo em vista os baixos níveis de contaminação encontrados; o pH e a temperatura de entrada à sala de desossa dos quartos também foram aceitáveis, encontrandose dentro das margens permitidas pela legislação específica para indústrias sob Serviço de Inspeção Federal (SIF); a temperatura ambiente da sala de desossa é bastante heterogênea, existindo importantes variações, dependendo do local amostrado; nos cortes cárneos estudados, as curvas de temperatura em relação ao tempo de permanência dentro da sala de desossa foram representadas por uma função linear com coeficientes de determinação superior a 99%. Os coeficientes de regressão e determinação foram semelhantes para o contrafilé, o lagarto e a picanha, indicando que a temperatura máxima de entrada na sala de desossa não deve superar os 5,1°C quando a temperatura ambiente for de 15°C e os 5,9°C para temperatura ambiente a 12°C; a contaminação por mesófilos na superfície dos contrafilés aumentou de forma significativa durante a desossa, sendo que para o grupo G15 esse aumento foi bem mais evidente. O processo de desossa do “osso branco” contribui para a excessiva contaminação inicial do contrafilé; a associação dos processos de desossa do “osso branco” e o aumento da temperatura da sala de desossa para 15 °C determinaram um aumento de dez vezes na contaminação superficial do contrafilé, o que significa um maior risco de deterioração do produto.

Möglichkeiten der Beeinflussung der mikrobiologischen Wildfleischqualität auf Bewegungsjagden Institut für Lebensmittelhygiene der Veterinärmediziniscen Fakultät der Universität Leipzig Eingereicht im November 2015 57 Seiten, 12 Abbildungen, 5 Tabellen, 59 Literaturangaben Einleitung Im Zuge neuer Jagdstrategien erhält das Konzept der großräumigen Bewegungsjagden immer größere Bedeutung beim Erzielen der Gesamtstrecke und damit auch des Gesamtwildfleischaufkommens. Durch wildverarbeitende Betriebe findet das Produkt Wildfleisch über Supermärkte,Feinkostläden aber auch Fleischertheken den Weg zum Endverbraucher. Ein großer Anteil des für diese Wildhändler wichtigen Weihnachtsgeschäfts wird in der Zeit von Oktober bis Dezember über den Aufkauf von Bewegungsjagdstrecken generiert. Das Ziel dieser Untersuchung ist es, mit Hilfe der in der Schlachtindustrie angewendeten Analysemethode der Tierkörperbeprobung mit Stanzproben vier unterschiedliche Regime zur Behandlung von auf Bewegungsjagden erlegten Wild in Hinsicht auf die mikrobiologische Qualität zu untersuchen. Des Weiteren wird die mikrobielle Belastung der verschiedenen Wildarten gegenüberstellend mit den mikrobiologischen Prozesshygienekriterien der VO (EG) Nr. 2073/2005 (ANON. 2005) für Schlachtkörper von Nutztieren verglichen. Material und Methoden Die Gewinnung der Proben erfolgte im Zeitraum von Oktober 2011 bis Januar 2012 in einem schleswig-holsteinischen Wildverarbeitungsbetrieb. Insgesamt wurden 217 Schlachttierkörper der Wildarten Reh-, Schwarz-, Dam- und Rotwild in vier verschiedenen Gruppen beprobt. Für Gruppe 1 erfolgte das Ausweiden im Wald durch den Jäger selbst. Die Wildtierkörper wurden revierüblich zum Streckenplatz transportiert, dort in liegender Weise präsentiert und anschließend revierüblich zum Wildverarbeitungsbetrieb transportiert. Gruppe 2 unterscheidet sich von Gruppe 1 durch ein zentrales Ausweiden direkt am Streckenplatz. Für Gruppe 3 wurden neben dem zentralen Ausweiden die Präsentation der Strecke in hängender Form und ein gekühlter Transport zum Wildverarbeitungsbetrieb gewählt. Für Gruppe 4 entfiel die Präsentation komplett und die Wildtierkörper wurden direkt nach dem zentralen Ausweiden in einem Kühltransporter verladen und anschließend abtransportiert. Nach der Enthäutung wurden insgesamt vier Proben mit jeweils 5 cm2 Fläche im Hals-, Brust-, Flanken- und Keulenbereich eines jeden Wildtierschlachtkörpers entnommen. Es erfolgte auf direktem Weg ein gekühlter Transport zum Institut für Lebensmittelhygiene der veterininärmedizinischen Fakultät Leipzig. Für die mikrobiologische Analyse der Gesamtkeimzahl (GKZ), Enterobakterien (EBAC), Enterokokken (EKOK) und Staphylokokken wurde für die ersten 30 der 217 Proben das Spatelverfahren angewendet. Die restlichen 187 Proben wurden aufgrund der stark zunehmenden Probenzahlen mit Tropfplattenverfahrens analysiert. Für Listeria monocytogenes wurden spezielle ALOA-Platten und die entsprechenden biochemischen Nachweismethoden für einen qualitativen Nachweis verwendet. Der qualitative Nachweis von Salmonella spp. wurde mit Voranreicherung und folgenden biochemischen Reaktionen geführt. Ergebnisse Im Vergleich zu den festgelegten Werten der VO (EG) Nr. 2073/2005 (ANON. 2005) für schlachtbare Haustiere sind die ermittelten Werte dieser Untersuchung positiv zu bewerten. So liegen für Enterobakterien die Werte von Schwarz- (1,41 log KbE/cm2) und Damwild (1,43 log KbE/cm2) jeweils unter dem unteren Grenzwert für Haustiere und können somit als befriedigend eingestuft werden. Mit Werten zwischen dem unteren und oberen Grenzwert fallen Reh- (1,99 log KbE/cm2) und Rotwild (2,33 log KbE/cm2) in den akzeptablen Bereich. Ein ähnliches Bild zeigt sich bei der Gesamtkeimzahl. Schwarz- (3,51 log KbE/cm2) und Damwild (3,32 log KbE/cm2) liegen erneut im befriedigenden, Reh- (3,79 log KbE/cm2) und Rotwild (3,85 log KbE/cm2) im akzeptablen Bereich. In keiner der analysierten Wildfleischproben konnten Salmonella spp. oder Listeria monocytogenes nachgewiesen werden. Für Koagulase-positive Staphylokokken ergibt sich eine Nachweisrate von 3,2 % mit einem Mittelwert von 2,44 KbE/cm2. Die über alle Proben gemittelten Werte ergeben 3,57 log KbE/cm2 für die GKZ, 1,60 log KbE/cm2 für EBAC und 0,88 log KbE/cm2 für die EKOK. Für Gruppe 1 wurden für die GKZ Mittelwerte von 3,46 KbE/cm2, für EBAC 1,34 KBE/cm2 und für EKOK 0,87 KbE/cm2 festgestellt. Gruppe 2 weist Werte von 3,78 KbE/cm2 (GKZ), 1,94 KbE/cm2 (EBAC) und 1,18 KbE/cm2 (EKOK) auf. Für Gruppe 3 wurden Mittelwerte von 3,48 KbE/cm2 (GKZ), 1,53 KbE/cm2 (EBAC) und 0,67 KbE/cm2 (EKOK) ermittelt. Gruppe 4 weist Werte von 3,60 KbE/cm2 (GKZ), 1,54 KbE/cm2 (EBAC) und 0,86 KbE/cm2 (EKOK) aus. Es konnten statistisch keine Unterschiede zwischen den Gruppen gesichert werden. Schlussfolgerungen Sauber erlegtes Wildfleisch erfüllt die mikrobiologischen Prozesshygienekriterien konventionell geschlachteter Nutztiere. In der vorliegenden Untersuchung konnten keine hochpathogenen Keime wie Salmonella spp. oder Listeria monocytogenes nachgewiesen werden. Die nicht vorhandenen statistischen Unterschiede zwischen den Gruppen deuten darauf hin, dass eine gute allgemeine Hygienepraxis für die Wildfleischqualität entscheidend ist. / Possibilities to influence the microbiological game meat quality on driven hunts Institute of Food Hygiene, Faculty of Veterinary Medicine, University of Leipzig Submitted in November 2015 57 pages, 12 figures, 5 tables, 59 references Introduction With regard to new hunting strategies, the concept of large-scale driven hunts is increasingly gaining importance for the annual hunting bag and subsequently the total amount of game meat. Via game meat processing enterprises, game meat finds its way along the food chain to the consumer. As game meat is a popular dish in Germany during the Christmas season, a high share of the total annual amount of game is shot within driven hunts from October to December. The goal of this study is to examine the microbiological quality of game meat from hoofed game bagged at driven hunts. After killing, the animals were processed in four different ways with regard to transport, handling, and evisceration. The sampling of all carcasses was performed in a local meat processing enterprise on four different sampling sites using a sterile metal punch. Qualitative and quantitative microbiological analysis of the samples was performed in order to (i) detect possible differences of the microbiological quality between the four different groups, (ii) compare the microbiological quality of game and slaughtered farm animals, and (iii) develop best practice guidelines for the hygienic production and handling of game meat. Material and methods All sampling took place in a game handling establishment in the federal state of Schleswig-Holstein, Germany, from October 2011 until January 2012. Altogether, 217 carcasses of roe, fallow, and red deer as well as wild boar were sampled in 4 different groups. In group 1 the evisceration of the animal was performed by the hunter. The eviscerated carcasses were hauled to the presentation area in a customary way and presented on the ground due to the hunting tradition. After presentation, the carcasses were transported to the game handling establishment in a customary way. In variation from this, the animals of group 2 were eviscerated together at the presentation area. The animals of group 3 were presented hanging on racks instead of lying and a refrigerated transport to the game handling establishment was used. In group 4 the presentation of the animals after evisceration was skipped and the carcasses were transported to the game handling establishment in a refrigerated vehicle. After skinning, four samples were taken in the area of the neck, chest, flank and joint of each carcass with sterile instruments. The chilled samples were directly brought to the institute of food hygiene of the veterinary medicine faculty of the University of Leipzig. In total, 217 samples were examined with quantitative microbiological methods for mesophilic aerobic bacteria, enterobacteriaceae, enterococci and staphylococci. In addition, qualitative analysis on Listeria monocytogenes and Salmonella spp. was performed on all samples. Results Group 1 shows a mean amount of mesophilic aerobic bacteria of 3.46 cfu/cm2, a mean of 1.34 cfu/cm2 for enterobacteriaceae and a mean of 0.87 cfu/cm2 for enterococci. Group 2 shows a mean amount of mesophilic aerobic bacteria of 3.78 cfu/cm2, a mean of 1.94 cfu/cm2 for enterobacteriaceae and a mean of 1.18 cfu/cm2 for enterococci. For group 3 mean values of 3.48 cfu/cm2 (total plate count), 1.53 cfu/cm2 (enterobacteriaceae), and 0.67 cfu/cm2 (enterococci) were found. For Group 4 mean values of 3.60 cfu/cm2 (total plate count), 1.54 cfu/cm2 (enterobacteriaceae) and 0.86 cfu/cm2 (enterococci) were determined. No statistically significant differences between the groups could be confirmed. Compared to the process hygiene criteria for the carcasses of farm animals laid down in Commission Regulation (EC) No 2073/2005 (ANON. 2005) on microbiological criteria for foodstuffs, the results of this study have to be rated in a positive way. The average values for enterobacteriaceae for wild boar (1.41 log cfu/cm2) and fallow deer (1.43 log cfu/cm2) are below the lower limit for farm animals and can be rated as satisfying. The counts for enterobacteriaceae in roe deer (1,99 log cfu/cm2) and the red deer (2,33 log cfu/cm2) are still acceptable, in this respect. The average total plate count values in samples from wild boar (3,51 log cfu/cm2) and fallow deer (3,32 log cfu/cm2) is also satisfying. Roe (3,79 log cfu/cm2) and red deer (3,85 log cfu/cm2) can be deemed acceptable. Coagulase-positive staphylococci were found in 7 out of 217 samples or 3.2 % (mean 2,44 cfu/cm2). Also Salmonella spp. or Listeria monocytogenes were not detected in the samples. Conclusion Accurately hunted and processed game meat has a microbial burden that is comparable to farm animals with regard to the process hygiene criteria for the carcasses of farm animals laid down in Commission Regulation (EC) No 2073/2005 (ANON. 2005) on microbiological criteria for foodstuffs. In this study, no pathogens like Salmonella spp. or Listeria monocytogenes were found in the game meat samples. The absence of a statistically significant difference between the groups indicates that not a specific set up during bagging and processing but rather the accurate placement of the shot as well as the strict compliance with the Guides to Good Hygiene Practice ensure a high microbiological quality of game meat as well as the absence of pathogenic microorganisms.