Review of microbial zoonoses in slaughterhouses and identified potential critical risk points along red meat processing chain in Nigeria.
2017
Fasanmi, O. G. | Balogun, F. A. | Makinde, G. E. O. | Fasina, F. O.
Slaughterhouses are key locations where contamination occurs along the processing chain of red meat. Bearing in mind that there are high levels of zoonotic and food-borne diseases in Nigeria, a search was conducted, with the exploration and filtration of databases and repositories of Google Scholars, African Journal Online, PubMed and ResearchGate, for scientific publications in Nigeria between 2001 and 2016; slaughterhouse/abattoir, microbial, meat-borne diseases, zoonoses, Nigeria are the search words. Abattoir flow chart was also built based on the specifications of Codex Alimentarius Commission and slaughterhouse operation experience in Nigeria. The results of this search yielded 30 articles; the potential points of contaminations and critical control points (CCP) along the processing chain were identified and substantiated with relevant references. 90% of the articles filtered are bacterial zoonoses; classified into diarrhoea and non-diarrhoea causing. The only viral abattoir zoonoses published are Swine influenza types A and B. Nine and 12 potential hazard/risk and intervention points were identified along the processing chain of red meat for slaughter slab and abattoir, respectively; and were substantiated with relevant references. Improvement in livestock health from the farms and slaughterhouse hygiene are necessary, critical limits of CCP must not be exceeded in red meat processing chain; and necessary hygiene and environmental laws should be promulgated and enforced.
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