The emergence of the pandemic 2009 H1N1 influenza A virus in humans and subsequent discovery that it was of swine influenza virus lineages raised concern over the safety of pork. Pigs experimentally infected with pandemic 2009 H1N1 influenza A virus developed respiratory disease; however, there was no evidence for systemic disease to suggest that pork from pigs infected with H1N1 influenza woul...

In hygiene and technology of foods, almost all the species within the group of lactic acid bacteria have their meaning, as in the positive (fermentation, antimicrobial activity, sensory characteristics of products, probiotic effect), so in the negative sense spoilage bacteria, biogenic amines producers, antimicrobial resistance). Certain species of lactobacilli are “specialized” for use in some...

The objective of this study was to explore the reasons for the persistence of human cysticercosis (HCC) transmission in Mbulu District, northern Tanzania. The study was carried out in 25 villages, whereby five major risks were identified. The risks were indiscriminate defaecation and improper use of toilets; a free-range system of keeping pigs; indiscriminate or unregulated slaughtering and ina...

godina XVII (2015.) ■ siječanj-veljača ■ broj 1 ■ MESO ■ 73 INTRODUCTION Meat production makes a signicant part of the total value of agricultural production in many countries, and given it is labour-intensive, meat production contributes to the increase in employment both on farms and in entire rural areas (Ažderski et al. 2011). Cattle rearing plays an important role in landscape conservatio...

BACKGROUND Inadequate facilities and hygiene at slaughterhouses can result in contamination of meat and occupational hazards to workers. The objectives of this study were to assess current conditions in slaughterhouses in western Kenya and the knowledge, and practices of the slaughterhouse workers toward hygiene and sanitation. METHODS Between February and October 2012 all consenting slaughte...

AIM The aim of this study was (i) To attempt isolation and identification of Salmonella species from samples. (ii) Serotyping of Salmonella isolates. (iii) Detection of virulence factor associated genes by polymerase chain reaction (PCR). MATERIALS AND METHODS A total of 284 samples comprised of chevon and mutton (112 samples each) as well as 60 samples (20 each of retail meat shops environme...

This study is to develop a new scoring system for rating Hazard analysis and critical control points prerequisite evaluation items meat shops provide more objective accurate of food safety compliance. The importance each item was measured by looking at the hazard severity level rate non-compliance associated with it. It found that stringent gives clearer picture compliance most standards, there...

Poultry meat has a high risk of contamination during its processing. Storage temperature, type of packaging, and types and numbers of psychrotrophic bacteria are the major factors determining the spoilage of poultry meat. Before packaging, poultry carcasses are chilled by air or water currents in commercial slaughterhouses. The packaging material and methods are other factors influencing the sp...

The blaCMY -2/4-carrying IncB/O/K-like plasmids of seven Escherichia coli strains from poultry, poultry meat and human urine samples were examined using comparative analysis of whole plasmid sequences. The incompatibility group was determined by analysis of the incRNAI region and conjugation assays with strains containing the IncK and IncB/O reference plasmids. Strains were additionally charact...

As meat consumption is increasing worldwide to cover for protein demands, also raise concerns and challenges regarding meat hygiene and safety. The current one year follow up study aimed at investigating on sanitary practices and occurrence of zoonotic conditions, during post-mortem examination, in cattle at slaughter in Morogoro Municipality abattoir. Sanitary practices were assessed through d...