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

By Victoria Brusa, Viviana Restovich, Marcelo Lisandro Signorini Porchietto, Daniela Pugin, Lucía Galli, Vanesa Ruíz Díaz, Romina Raquel Arias and Gerardo Anibal Leotta

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 (stx 1 and stx 2 ) 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.Fil: Brusa, Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; ArgentinaFil: Restovich, Viviana. Instituto de la Promoción de la Carne Vacuna Argentina; ArgentinaFil: Signorini Porchietto, Marcelo Lisandro. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Pugin, Daniela. Instituto de la Promoción de la Carne Vacuna Argentina; ArgentinaFil: Galli, Lucía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; ArgentinaFil: Ruíz Díaz, Vanesa. Instituto de la Promoción de la Carne Vacuna Argentina; ArgentinaFil: Arias, Romina Raquel. Instituto de la Promoción de la Carne Vacuna Argentina; ArgentinaFil: Leotta, Gerardo Anibal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentin

Topics: ANTIMICROBIAL ACTIVITY, FOOD PRESERVATION AND PROCESSING, FOODBORNE MICROORGANISMS, MEAT PRODUCTS, Otras Ciencias Veterinarias, Ciencias Veterinarias, CIENCIAS AGRÍCOLAS
Publisher: 'SAGE Publications'
Year: 2019
DOI identifier: 10.1177/1082013219836326
OAI identifier: oai:ri.conicet.gov.ar:11336/106049
Provided by: CONICET Digital
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