The e!ects of a non-intervention HACCP implementation on process hygiene indicators on bovine and porcine carcasses

Four sites on each of 720 dressed carcasses (360 bovine and 360 porcine) were sampled (2,880 samples in total) in a single commercial abattoir slaughtering cattle and pigs using two separate slaughterlines. The carcasses were sampled before HACCP (pre-HACCP; 960 samples) and after HACCP implementation (post-HACCP; 1,920 samples) and Total Viable Count (TVC), Enterobacteriaceae count (EC) and Salmonella spp. prevalence were determined. During the pre-HACCP period, mean TVC levels on four tested sites varied on bovine carcasses between 3.03 and 4.19 log10 cfu/cm2 and on porcine carcasses between 3.73 and 3.99 log10 cfu/cm2. During the post-HACCP period, TVC levels on all tested sites on carcasses were further signicantly reduced, by 0.33-1.64 log and 1.13-2.04 log on bovine and porcine carcasses, respectively, compared to the pre-HACCP period. Both the EC occurrence in samples and EC levels in EC-positive samples somewhat decreased during post-HACCP as compared to pre-HACCP period, but the reductions were not statistically signicant due to large proportion of EC-negative samples and very low counts in EC-positive samples. Salmonella spp. was not detected in any of bovine or porcine carcass samples, regardless of whether they were taken pre- or post-HACCP. Overall, the processhygiene- improving eects of non-intervention HACCP have been proven through reduction of TVC on carcasses, but could not be veried in the present study through similar reductions in EC and/or Salmonella, because of their low levels and/or absence

УПРАВЛЕНИЕ ХОЛОДИЛЬНОЙ ЦЕПЬЮ ПРИ ПОСТАВКАХ МЯСА: «СТАРЫЕ» И НОВЫЕ СТРАТЕГИИ

Meat is a perishable product with a short shelf life and therefore short selling times. Therefore, cold chain management in meat supply is of utmost importance for the maintenance of quality and safety of meat/meat products. Raw meat/meat products are likely to support the growth of pathogenic microorganisms and/or spoilage bacteria, and should be kept at temperatures that do not result in a risk to health. The cold chain should not be interrupted at all times along the meat distribution chain. The complexity of global meat supply chain, with frequently long distribution chains associated with transportation of the product within one country, from one to another country and from one to another continent, makes the solutions for the chilling and freezing regimes, as well as monitoring of time-temperature profiles, very important for the overall success in delivery of product which will be accepted by consumer for its freshness and safety levels. From recently, there are several available options for control and management of the cold chain, such as chilled and frozen storage combinations, superchilling, ionizing radiation, biopreservation, high hydrostatic pressure (HHP), active packaging, wireless sensors, supported with the software-based cold chain database (CCD).Мясо это скоропортящийся продукт с коротким сроком годности и,  следовательно, с коротким сроком реализации. Поэтому, управление холодильной цепью при поставке имеет первостепенное значение для поддержания качества и безопасности мяса и мясных продуктов. Сырое мясо и мясные продукты могут поддерживать рост патогенных микроорганизмов или микроорганизмов, вызывающих порчу, и, таким образом, должны храниться при температурах, которые исключают возникновение риска здоровью. Холодильная цепь должна соблюдаться на всех этапах реализации. В связи со сложностью глобальной цепи поставок мяса и мясных продуктов, которая нередко бывает достаточно протяженной и связанной с транспортировкой продукта, как в внутри страны, так и при поставках из одной страны в другую, или c одного континента на другой, требуется необходимость соблюдать режимы охлаждения и замораживания, отслеживать время и температуру, чтобы потребитель был уверен в свежести данных продуктов и их безопасности. В настоящее время существует несколько доступных вариантов контроля и управления холодильной цепью, таких как комбинации хранения в охлажденном и замороженном виде, суперохлаждение, ионизирующее излучение, биоконсервация, высокое гидростатическое давление (HHP), активная упаковка, беспроводные датчики поддерживаемые компьютерной базой данных холодильной цепи (CCD)

COLD CHAIN MANAGEMENT IN MEAT SUPPLY: «OLD» AND NOVEL STRATEGIES

Meat is a perishable product with a short shelf life and therefore short selling times. Therefore, cold chain management in meat supply is of utmost importance for the maintenance of quality and safety of meat/meat products. Raw meat/meat products are likely to support the growth of pathogenic microorganisms and/or spoilage bacteria, and should be kept at temperatures that do not result in a risk to health. The cold chain should not be interrupted at all times along the meat distribution chain. The complexity of global meat supply chain, with frequently long distribution chains associated with transportation of the product within one country, from one to another country and from one to another continent, makes the solutions for the chilling and freezing regimes, as well as monitoring of time-temperature profiles, very important for the overall success in delivery of product which will be accepted by consumer for its freshness and safety levels. From recently, there are several available options for control and management of the cold chain, such as chilled and frozen storage combinations, superchilling, ionizing radiation, biopreservation, high hydrostatic pressure (HHP), active packaging, wireless sensors, supported with the software-based cold chain database (CCD)

The e!ects of a non-intervention HACCP implementation on process hygiene indicators on bovine and porcine carcasses

Four sites on each of 720 dressed carcasses (360 bovine and 360 porcine) were sampled (2,880 samples in total) in a single commercial abattoir slaughtering cattle and pigs using two separate slaughterlines. The carcasses were sampled before HACCP (pre-HACCP; 960 samples) and after HACCP implementation (post-HACCP; 1,920 samples) and Total Viable Count (TVC), Enterobacteriaceae count (EC) and Salmonella spp. prevalence were determined. During the pre-HACCP period, mean TVC levels on four tested sites varied on bovine carcasses between 3.03 and 4.19 log10 cfu/cm2 and on porcine carcasses between 3.73 and 3.99 log10 cfu/cm2. During the post-HACCP period, TVC levels on all tested sites on carcasses were further signicantly reduced, by 0.33-1.64 log and 1.13-2.04 log on bovine and porcine carcasses, respectively, compared to the pre-HACCP period. Both the EC occurrence in samples and EC levels in EC-positive samples somewhat decreased during post-HACCP as compared to pre-HACCP period, but the reductions were not statistically signicant due to large proportion of EC-negative samples and very low counts in EC-positive samples. Salmonella spp. was not detected in any of bovine or porcine carcass samples, regardless of whether they were taken pre- or post-HACCP. Overall, the processhygiene- improving eects of non-intervention HACCP have been proven through reduction of TVC on carcasses, but could not be veried in the present study through similar reductions in EC and/or Salmonella, because of their low levels and/or absence

Fast photoluminescence quenching in thin films of 4,4 '-bis(2,2-diphenylvinyl)-1,1 '-biphenyl exposed to air

The photoluminescence (PL) quenching mechanism of UV light and air-exposed amorphous thin films of 4,4'-bis(2,2-diphenylvinyl)-1,1'-biphenyl (DPVBi), a well-known hole-transport material used in organic light-emitting diodes, is studied. Thin films of DPVBi are stable when exposed to UV light in vacuum but tend to degrade if oxygen is present simultaneously. This is evident from the changes in UV-vis absorption spectra of the latter, showing that degradation rate of DPVBi films is linearly proportional to both oxygen concentration and UV light intensity. Mass spectrometry study of such films revealed a number of different oxygen-containing molecules and fragments of DPVBi thus confirming apparent photo-oxidation process. Also, DFT study of molecular DPVBi with and without oxygen was carried out, the IR spectra calculated for the lowest energy molecules found and the results are compared with the experiment. The most sensitive to photo-oxidation is DPVBi photoluminescence, which decays exponentially with respect to the concentration of photo-oxidized DPVBi molecules (impurities). The PL quantum yield of DPVBi thin film drops to a half of its original value for 0.2% of the impurities present, at which point an average distance between DPVBi molecules (the donors) and photo-oxidized DPVBi species (acceptors) is an order of magnitude larger than the separation between two adjacent molecules. This implies a need for a long-range Forster energy transfer, which we rule out based on the lack of a donor-acceptor spectral overlap. The apparent discrepancy can be removed by postulating exciton self-diffusion in DPVBi thin films, for which there is supporting evidence in existing literature