Evaluation of ozonated water as a microbiological risk mitigation option in pork production

Ozone is an oxidative moleculewith a bactericidal effect. This molecule can be solubilized in water and was proposed as an alternative disinfecting solution to be used in food production plants. Ozone molecule possesses many industrially relevant characteristics, such as the absence of residues following its application, usability at meat industries’ room temperature, and applicability during production activities. The objective of this study was to evaluate the benefits of an ozonated water rinse on the wrapping of meat logs at the entrance of a slicing plant

The use of a multifactorial approach to reduce Salmonella shedding

An analytic epidemiological survey was carried out in france to assess the circumstances for Salmonella shedding in finishing pigs. This study gave out a combination of risk factors. The aim of our study was to evaluate that the implementation of a programme based on these risk factors reduces Salmonella carriage

Genetic comparison of Campylobacter coli resulting from pigs and poultry with isolates resulting from human campylobacteriosis

133 isolates of Campylobacter coli isolated from Brittany in France and collected in 2003 were analysed by RFLP/PFGE. They came from pig (65), poultry (56) and human campylobacteriosis (12). No pulsotype common to the 3 origins could be detected but the analysis of the genetic similarity at 80% of the isolates made it possible to build 19 groups of similarity in 3 cases. Poultry isolates were found in groups containing human isolates. Neverthless, the pig isolates were always in groups different from the poultry isolates and the human ones. These results tend to indicate that the two animal productions would have their own genotype and that the campylobacters from pigs are rarely responsible of human campylobacteriosis

Detection of Yersinia enterocolitica on slaughtered pig tonsils in France

This study was conducted to obtain data about the presence of Yersinia enterocolitica (YE) in French slaughtered pigs and to evaluate detection methods. Nine hundred tonsil swabs were taken from pigs at slaughter (one slaughterhouse in Brittany, France, 45 batches of pigs with 20 pigs sampled per batch from January to March 2009). The swabs were vortexed in 10 ml PSB broth and I ml was transferred in 9 ml lTC broth. After 48h at 25°C, PSB enrichment was streaked on CIN plates and lTC enrichment on SSDC and CIN plates

Evaluation of ozonated water as a microbiological risk mitigation option in pork production

Ozone is an oxidative moleculewith a bactericidal effect. This molecule can be solubilized in water and was proposed as an alternative disinfecting solution to be used in food production plants. Ozone molecule possesses many industrially relevant characteristics, such as the absence of residues following its application, usability at meat industries’ room temperature, and applicability during production activities. The objective of this study was to evaluate the benefits of an ozonated water rinse on the wrapping of meat logs at the entrance of a slicing plant.</p

Detection of Yersinia enterocolitica on slaughtered pig tonsils in France

This study was conducted to obtain data about the presence of Yersinia enterocolitica (YE) in French slaughtered pigs and to evaluate detection methods. Nine hundred tonsil swabs were taken from pigs at slaughter (one slaughterhouse in Brittany, France, 45 batches of pigs with 20 pigs sampled per batch from January to March 2009). The swabs were vortexed in 10 ml PSB broth and I ml was transferred in 9 ml lTC broth. After 48h at 25°C, PSB enrichment was streaked on CIN plates and lTC enrichment on SSDC and CIN plates.</p

The use of a multifactorial approach to reduce Salmonella shedding

An analytic epidemiological survey was carried out in france to assess the circumstances for Salmonella shedding in finishing pigs. This study gave out a combination of risk factors. The aim of our study was to evaluate that the implementation of a programme based on these risk factors reduces Salmonella carriage.</p

Genetic comparison of Campylobacter coli resulting from pigs and poultry with isolates resulting from human campylobacteriosis

133 isolates of Campylobacter coli isolated from Brittany in France and collected in 2003 were analysed by RFLP/PFGE. They came from pig (65), poultry (56) and human campylobacteriosis (12). No pulsotype common to the 3 origins could be detected but the analysis of the genetic similarity at 80% of the isolates made it possible to build 19 groups of similarity in 3 cases. Poultry isolates were found in groups containing human isolates. Neverthless, the pig isolates were always in groups different from the poultry isolates and the human ones. These results tend to indicate that the two animal productions would have their own genotype and that the campylobacters from pigs are rarely responsible of human campylobacteriosis.</p