Acceptance and influence factor of central slaughtering of live poultry in residents of Guangzhou / 中华预防医学杂志

<p><b>OBJECTIVES</b>To investigate a survey about acceptance of central slaughtering of live poultry in residents of Guangzhou.</p><p><b>METHODS</b>We conducted a telephone survey by sampling residents with fixed-line telephone and with normal hearing, whose age is more than 15 years, by Mitofsky-Waksberg two-stage method during Jan 6(th) to 8(th), 2014. 358 residents finished the telephone questionnaire by 12 320 health hot line. We investigated the acceptance rate of city-wide central slaughtering permanently. We compared the difference between the respondents and the 2010 Guangzhou census data by Cohen's effect sizes (w) and weighted by population age and sex. We used χ(2) test to compare the acceptance rate of central slaughtering in residents with different characteristic. We used multiple logistic regression analysis to analyze the factors.</p><p><b>RESULTS</b>The difference in gender and age was small between respondents and the 2010 Guangzhou census data (w value was 0.13, 0.28, respectively), but that in education and marital status was large (w value was 0.52, 0.31, respectively). 49.0% (95% CI: 43.7%-54.3%) accept city-wide central slaughtering permanently. The acceptance rate of city-wide central slaughtering permanently in those who bought fresh, chilled and frozen poultry in their family in previous year was 54.3% (133/245), 60.0% (57/95) and 59.8% (49/82), respectively. It was more than those who didn't buy fresh, chilled and frozen poultry (38.1% (43/113), 44.9% (118/263) and 45.7% (126/276); χ(2) values were 8.15, 6.40 and 5.03; P values were 0.004, 0.011 and 0.025, respectively). The acceptance rate of city-wide central slaughtering permanently in those who deem fresh poultry taste better than live poultry was 64.9% (24/38). It more than those who deem not (47.0%, 151/320) (χ(2) = 4.22, 6.02, P = 0.040, 0.014, respectively). The acceptance rate of city-wide central slaughtering permanently in the male (OR = 2.68, 95% CI: 1.64-4.37) and those who deem getting sick due to buying live birds from LPM (OR = 1.72, 95% CI: 1.05-2.82), who can accept only fresh poultry carcass supply (OR = 2.39, 95% CI: 1.33-4.30), Who bought live poultry in their family in previous year (OR = 0.29, 95% CI: 0.11-0.74), who will decrease the consumption after ban on live poultry sale (OR = 0.50, 95% CI: 0.30-0.83) was 58.6% (109/186), 59.0% (92/156), 60.7% (139/230), 44.9% (132/295), 36.6% (68/186), respectively.</p><p><b>CONCLUSION</b>In the early stage of avian influenza A(H7N9) epidemic in Guangzhou, the rate of acceptance of central slaughtering permanently in residents was not so high. Who deem getting sick due to buying live birds from LPM, who could accept only fresh poultry carcass supply and the male more accept city-wide central slaughtering permanently.</p>

Prevalence and antibiogram distribution of Salmonella isolated from broiler production and processing course in four provinces, China / 中华预防医学杂志

<p><b>OBJECTIVE</b>To determine the contamination condition of Salmonella in broiler breeding and slaughter processing in China and to investigate the distribution of antimicrobial resistance profiles.</p><p><b>METHODS</b>Five large-scale broiler holdings and fourteen slaughterhouses were chosen to detect Salmonella in Henan, Jiangsu, Sichuan and Shandong provinces in 2010. A total of 835 anal swabs and 744 chicken carcasses were sampled to compare the difference of Salmonella contamination rate.Salmonella isolates were identified by serotyping according to Kauffmann-White scheme.The antimicrobial susceptibilities of Salmonella isolates were determined by broth microdilution method and sixteen antimicrobial agents were chosen and examined.</p><p><b>RESULTS</b>In total, Salmonella isolates were recovered in 56 (6.7%) specimens among 835 collected anal swabs and 122 (16.4%) specimens among 744 broiler carcasses. Positive rate of Salmonella in broiler carcasses was higher than anal swabs (χ(2) = 36.94, P < 0.05). The dominant Salmonella serovars isolated from broiler anal swabs were S.enterica serovar Indiana and S.enterica serovar Enteritidis, accounting for 58.9% (33/56) and 32.1% (18/56) respectively. The prevalent serovars in broiler carcasses were also the two serovars and occupied 29.8% (37/124), 32.2% (40/124) respectively. Nearly 95.0% (171/180) Salmonella isolates were resistant to at least one antimicrobial, 78.3% (141/180) Salmonella strains were multi-drug resistant isolates and 20 (11.1%) Salmonella isolates were resistant to 14 antimicrobials.</p><p><b>CONCLUSION</b>Our findings indicated that Salmonella contamination was common and serious in commercial broiler production and processing course in China. Salmonella contamination rate in broiler slaughter processing performance was higher than broiler flocks. Additionally, antibiotic resistance of Salmonella was in serious situation.</p>

Detection of Campylobacter in duck using standard culture method and multiplex polymerase chain reaction.

In 2005, total of 140 samples of duck meat and intestine from slaughterhouses in Nakhon Pathom Province, Thailand, were analyzed for Campylobacter spp. Twenty-eight samples (20%) were positive for Campylobacter spp using the standard culture method (SCM) with 21 samples of C. jejuni and the other 7 C. coli. Forty-four samples (31%) were positive using multiplex polymerase chain reaction, with 34 samples of C. jejuni and 10 of C. coli. This is the first report of Campylobacter contamination in duck in Thailand.

Nitrite residual changes in four types of heated red meat products during storage at 4 degrees centigrade

The consumption of meat products is increasing in Iran. The use of sodium nitrite as an antioxidant, preservative and color fixative is very common in the meat industry, which is a cause of concern due to its hazardous effects in humans; it may also be considered as a toxicant and carcinogenic compound due to conversion into nitrosamine compounds. Considering these alarming facts, this study was designed to determine the changes of sodium nitrite residue in four types of processed red meat products during storage at 40°C. In this descriptive study triplicate samples of four types of heated red meat, with meat contents of 40%, 55%, 80%, and 90%, and containing 120 ppm added sodium nitrite, from an Iranian meat processing plant were investigated. During processing and storage at 40°C for 87 days, the samples were analyzed for nitrite sodium residues, in duplicates, at 21 time points, according to AOAC method. The initial sodium nitrite residue in all the 4 product types decreased significantly by the end of the 87-day period, as follows: in the 40%-meat sample, from 66 ppm to 21 ppm; in the 55%-meat sample, from 63 ppm to 20 ppm; in the of 80%-meat sample, from 53 ppm to 4 ppm; and in the 90%-meat sample, from 51 ppm to 3 ppm. The data also showed that, as regards the final nitrite residue levels, there was no significant difference between samples with 40% and 55% meat content, or between those with 80% and 90% meat content. However, significant decreases were observed between the 40%- or 50%-meat samples and the 80%- or 90%-meat samples. With respect to the hazards that may be caused by nitrite and its derivatives for human health, it is recommended that the acceptable level of nitrite be based on meat content of the processed products, taking into consideration its anti-microbial and organoleptic characteristics

Aplicaçäo do sistema Hazard analysis and critical control points (HACCP) no processamento de carne bovina fresca / Application of the Hazard analysis and critical control points (HACCP) system in the fresh meat processing

Apresenta breve discussäo sobre proposta de implementaçäo do sistema HACCP em unidades de processamento de carne bovina fresca. Tratando-se de produto altamente perecível e apresentando condiçöes favoráveis ao desenvolvimento microbiano, a carne bovina é frequentemente considerada como veículo de doenças transmitidas por alimentos. Conclui que a utilizaçäo adequada de medidas higiênicas e de conservaçäo é importante na garantia da qualidade microbiológica, química e física das diferentes etapas de obtençäo da carne bovina fresca

Avaliaçäo do efeito combinado do processo de irradiaçäo e da embalagem em diferentes atmosferas na qualidade microbiológica e sensorial de carne bovina (Longissimus dorsi) fresca refrigerada e congelada / Evaluation on irradiation combined process effect and ib the packaging in different atmospheres in the microbiological and sensorial quality of fresh cow meat (Longissimus dorsi) refrigerated and frozen

A carne é um alimento nutritivo permitindo o desenvolvimento de uma ampla variedade de microrganismos que além de causar a deterioração do produto oferecem risco à saúde do consumidor. O processo de irradiação com doses médias pode ser, eficientemente utilizado para controlar a presença desses microrganismos em alimentos. Dependendo da dose, a irradiação de carne pode causar a formação de odores e sabores desagradáveis, além da alteração da sua cor em embalagens contendo oxigênio. Estes problemas podem ser solucionados se forem utilizadas embalagens a vácuo e temperaturas de congelamento. O objetivo deste trabalho foi avaliar o efeito da irradiação gama, a embalagem em diferentes atmosferas e a temperatura durante o processo sobre a qualidade da carne...

Alternativa de embalagem para o comércio varejista de carne resfriada / Alternative packaging for market processed meat

A principal funçäo da embalagem para carne e seus derivados é promover proteçäo contra danos físicos, mudanças químicas, contaminaçäo microbiológica, além de despertar a atraçäo do consumidor no display de vendas. Sendo assim, deve ser capaz de prolongar ao máximo sua vida de prateleira.

Diagnóstico post mortem en decomisos sugestivos a tuberculosis en ganado bovino sacrificado en rastros en Baja California / Post mortem diagnoisis in tuberculosis like condemnations in cattle slaughtered in Baja California, Mexico

El propósito de este estudio fue determinar la prevalencia de casos de tuberculosis (TB) en ganado bovino sacrificado en rastros, para consumo humano en Baja California en 1995. El estudio se llevó a cabo en 5 rastros con inspección federal o municipal y en el Laboratorio de Tuberculosis y Brucelosis de la Universidad Autónoma de Baja California en Mexicali. Un diagnóstico tentativo de TB se llevó a cabo utilizando métodos histopatológicos. En el examen histopatológico, los casos de TB se caracterizaron por la presencia de lesiones típicas (granuloma, necrosis central, mineralización, células gigantes y presencia de bacilo ácido-alcohol resistentes). La prueba de hipótesis fue utilizada en el análisis estadístico para determinar si la proporción de casos de TB en ganado lechero (Holstein) fue significativamente mayor que aquella en ganado de carne (Cebú, Angus, Hereford, criollo). En el examen post mortem en rastros se decomisaron 505 animales (casos) por presentar lesiones tuberculosas; 248 (49 por ciento) casos fueron confirmados positivos a TB en el examen histopatológico. La proporción de casos de TB fue mayor (P<0.05) en ganado lechero (2 por ciento) que en ganado de carne (0.02 por ciento). La distribución de lesiones tuberculosas en ganado lechero y ganado de carne fue más frecuente en ganglios linfáticos de la cabeza

Sero-epidemiological studies on Toxoplasma gondii infection in man and animals in Bangladesh.

Sera from randomly selected 49 professional blood donors, 617 pregnant women, 14 butchers, 528 slaughtered goats and 24 domestic cats in the district of Mymensingh were tested for the presence of T. gondii antibodies using a Latex agglutination test (LAT). Overall 12.4% blood donors, 11.18% pregnant women, 50.00% butchers, 12.88% slaughtered goats and 33.33% cats had diagnostically significant antibody titers (> or = 1:64) to T. gondii. Epidemiological studies on T. gondii infection with LAT were conducted in 25 family members with sero-positive cats and 9 family members with 2 sero-positive women without cats in the family. Significantly (p < 0.01) higher sero-positivity rate was recorded in the family members (24.00%) with positive cats in comparison to family members (11.11%) without cats. The epidemiologic study indicates that infected cats and goat meat might be significant sources of T. gondii infection for humans in Bangladesh.

Estabilidade da carne bovina em atmosfera estabilizada após maturaçäo em embalagem a vácuo / Aged beef stability in modified atmosphere packages

Cortes em bifes de alcatra e contrafilé foram acondicionados a vácuo e maturados durante 20 dias a 0ºC. Posteriormente, foram retirados da embalagem e acondicionados em atmosfera modificada ( composiçäo gasosa inicial de 68 por cento de oxigênio, 15 por cento de nitrogênio, 17 por cento de gás carbônico e 66 por cento de oxigênio, 17 por cento de nitrogênio, 18 por cento de gás carbônico, respectivamente ). Para fins comparativos, prepararam-se amostras dos mesmos cortes em ar atmosférico. Periodicamente, o produto estocado a 1 ñ 1ºC foi avaliado quanto à qualidade microbiológica, sensorial, perda de líquido e pH. Também se avaliou a composiçäo gasosa do espaço-livre das embalagens com atmosfera modificada. A atmosfera modificada, no sistema em teste, teve pouco efeito sobre o crescimento de aeróbios psicrotrófilos, provavelmente porque os cortes apresentaram altas contagens iniciais de bactérias lácticas, devido a prévia estocagem a vácuo. Durante a estocagem, a perda de líquido exsudado e a variaçäo de pH foram semelhantes nos dois sistemas de acondicionamento, para ambos os cortes. A vida útil dos bifes de alcatra estocados em ar e atmosfera modificada foi de 5 e 6 dias, respectivamente. Os fatores limitantes da aceitabilidade foram a cor da carne ( ar e atmosfera modificada ), a descoloraçäo ( ar ) e a uniformidade da cor ( atmosfera modificada ). A vida útil dos bifes de contrafilé foi aumentada de 4 dias em ar para 7 dias em atmosfera modificada, sendo que os fatores limitantes da vida útil foram os mesmos citados para a alcatra, acrescidos da cor da gordura do produto mantido em ar

Efeito da marca comercial e do modo de conservaçäo sobre a perda de peso durante o cozimento da carne de frangos / Effects of the origin and packaging upon cooking loss of broilers

A perda de peso durante o cozimento em forno convencional de calor circulante foi medida em seis marcas comerciais de frangos (cinco resfriados e um congelado), dos quais um era de crescimento lento, o Label de origem francesa. A temperatura final de cozimento, medida no interior do músculo peitoral foi de 80§C. O congelamento causou perdas mais importantes do que o resfriamento. Concluiu-se que as perdas dependem muito mais de um efeito "abatedouro", assim como do modo de conservaçäo da carcaça crua, do que das características zootécnicas da criaçäo dos frangos

Comparaçäo da qualidade microbiologica de salsichas produzidas com amido de mandioca, goma guar e goma xantana e as comumente encontradas no comercio varejista da cidade de Säo Jose do Rio Preto-SP / The microbiological studies of sausage produced with cassava starch,guar and xantana gumsand the commonlyused in the retail trade

Three different types were made with 1 per cent of guar and xantana gums and 2 per cent of cassava starch. The gums were used in replacement of the cassava starch. The sausages hence made were submitted to microbiological analysis and compared with the sausages commonly found in the retail trade. The results proved that the sausages made by way of trial had the same standard pattern established by legislation. However, the samples taken from the retail trade showed a high level of contamination of mould and yeast. It was not found the presence of Salmonella nor of coliforms in the sausage made of guar gum, xanthan gum and cassava starch

Estudo da estabilidade de salsicha embalada a vácuo e pasteurizada / Study of stability of sausage vacuum packaging and pasteurized

A estabilidade de porçöes de 400g de salsicha com e sem corante (urucum), embalada a vácuo e pasteurizada, foi avaliada semanalmente durante 35 dias de estocagem sem luz a 3 ñ 2-C. Nesse período, o nível inicial de vácuo de 14 pol de Hg näo se alterou nas embalagens das salsichas sem corante, porém caiu até 10 pol de Hg no produto com corante. O volume de ar residual aumentou no interior das embalagens dos dois produtos, contudo mais intensamente nas embalagens de salsicha com corante, provavelmente devido à maior exsudaçäo, cujo líquido impediu um contato maior da embalagem com o produto, facilitando a entrada do ar. As análises de composiçäo gasosa do espaço-livre das embalagens mostraram uma reduçäo na concentraçäo de oxigênio com a estocagem, que pode ser associada à interaçäo do gás com o produto e o exsudado, mais pronunciada nas embalagens do produto com corante. Simultaneamente, a concentraçäo de nitrogênio aumentou devido à reduçäo no teor de oxigênio e à permeaçäo através da embalagem; o teor de gás carbônico näo se alterou. Quanto à estabilidade microbiológica, as contagens de psicrotróficos, bolores, leveduras e bactérias lácticas foram inferiores a 10* UFC/g de produto. A aparência geral do produto sem corante näo se alterou e a aparência das salsichas com corante atingiu o limite de aceitabilidade após 29 dias de estocagem. Portanto, verificou-se uma vida-de-prateleira de 29 dias para salsichas com corante, embalada a vácuo e pasteurizadas, limitada pela aparência geral do produto e constatou-se que a qualidade das salsichas sem corante se manteve inalterada durante 35 dias a 3 ñ 2-C, na ausência de luz

Salchichas y jamones fabricados en la ciudad de Panamá y su repercusión en la salud pública / Ham and Pork Sausage Manufacturing in the City of Panama and Repercusion in the Public Health

Se toma de base para la selección a 5 fábricas de las más grandes y modernas y las de un mayor volumen de producción en la industria de embutidos. En la elaboración de los embutidos además de las carnes se utilizan las vísceras o subproductos comestibles del sacrificio como son: la lengua, el corazón, el hígado, tripas, panza, etc. Estos subproductos deben ser tratados bajo estrictas medidas de seguridad de higiene ya que ellos poseen una resistencia muy débil a la conservación en relación a la carne, debido a su composición y estructura. En la República de Panamá con relación a la fabricación de embutidos la tecnología es similar a la de otros países del área para el corte de las carnes que permanezcan congeladas. Se realizan con máquinas especiales a guillotinas con un grosor de 3 cm. de grueso y de 5 cm. a 8 cm. de largo, la capacidad es entre 6 a 8 ton. de carne, la temperatura del material molido no debe exceder los 5 grados. Esta carne que va a ser molida debe estar libre de huesos. En la elaboración de las salchichas, butifarras etc., la masa carnica sufre el proceso de trituración, mientras que para las mortadelas, jamonadas, etc. se emulsifican solamente. En el proceso de embutir la masa se utilizan máquinas especiales que trabajan a presión para mantener uniformidad en el llenado. Panamá cuenta con una legislación y normas sobre la elaboración de embutidos bastante completa. Las normas COPANIT son normas nacionales que no son de cumplimiento obligatorio ya que solamente deben cumplir en forma obligatoria aquellas empresas que tienen contrato con la nación