[Evaluation of risk and control option for Escherichia coli 0157 in the raw beef chain. Doctoral dissertation] | Ocena rizika i kontrolne opcije za Escherichia coli 0157 u lancu sirovog govedjeg mesa. Doktorska disertacija
2008
Nastasijevic, I.
The main goal of the present study was to provide basic data on whether the problem of Escherichia coli 0157 in the meat chain exists in Serbia and to consider available control options, as well as to help further, future studies. In Serbia, among ready-to-eat meats of bovine origin that are neither cooked during production nor before consumption, raw fermented sausages pose the highest risk with respect to meatborne E. coli 0157 infections. Consequently, the present study focused on the raw beef chain ending with the batter for fermented sausages. The methodology used in this study included sampling conducted in the commercial beef industry and laboratory testing of samples. After analysis of the structure and organisation of the raw beef chain in Serbia, a modular approach to investigating E. coli 0157 along the chain was selected, based on four main modules (phases): 1. on-farm, 2. transport-lairage, 3. slaughter-carcass dressing, and 4. deboning-meat mincing-batter for fermented sausages. These modules are essential for the routes leading to the E. coli 0157 contamination of beef, as well as for design of related control measures. A global system for management of the raw beef chain safety with respect to E. coli 0157 should be based on an integral approach with effective and verified control measures (GMP/GHP- and HACCP-based) coordinated and implemented at each main step of the chain. Among those measures for E. coli 0157 the combination of minimising on-farm faecal excretion and optimising hygiene of slaughter line operations plays a particularly important role.
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