Evaluation of intervention measures at different stages of the production chain in Argentinian exporting abattoirs-Reference-Cited by-同舟云学术

Evaluation of intervention measures at different stages of the production chain in Argentinian exporting abattoirs

Published:2019-03-12 Issue:6 Volume:25 Page:491-496
ISSN:1082-0132
Container-title:Food Science and Technology International
language:en
Short-container-title:Food sci. technol. int.

Author:

Brusa Victoria¹,Restovich Viviana²,Signorini Marcelo³,Pugin Daniela²,Galli Lucía¹,Díaz Vanesa Ruíz²,Arias Romina²,Leotta Gerardo A¹^ORCID

Affiliation:

1. IGEVET – Instituto de Genética Veterinaria “Ing. Fernando N. Dulout” (UNLP-CONICET LA PLATA), Facultad de Ciencias Veterinarias UNLP, La Plata, Argentina

2. IPCVA – Instituto de Promoción de la Carne Vacuna Argentina, Ciudad Autónoma de Buenos Aires, Buenos Aires, Argentina

3. CONICET – EEA Rafaela, Instituto Nacional de Tecnología Agropecuaria (INTA), Santa Fe, Argentina

Abstract

Antimicrobial treatments could help to decrease the transmission of microorganisms to beef carcasses and abattoir environments. The aim of this study was to evaluate the effectiveness of interventions in reducing Shiga toxin genes ( stx1 and stx2) presence in a commercial abattoir. Intervention measures included the application of electrolytically generated hypochlorous acid to steer pens (experiment 1), chlorinated water, electrolytically generated hypochlorous acid, and isoclor to steer pens (experiment 2), electrolytically generated hypochlorous acid to knocking pens (experiment 3), and aqueous ozone and electrolytically generated hypochlorous acid onto beef carcasses (experiment 4). Detection of stx in samples was performed with BAX® System Real-Time PCR Assay. Our results showed that treatment with pressurized electrolytically generated hypochlorous acid and isoclor were effective to reduce stx presence from hides on steer pens. Although there is no single strategy to ensure the reduction of stx presence in a commercial abattoir, the combined application of several antimicrobial interventions would be ideal.

Publisher

SAGE Publications

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science

Link

http://journals.sagepub.com/doi/pdf/10.1177/1082013219836326

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