Ispitivanje prisustva Salmonella spp. na liniji klanja živine sa ciljem utvrđivanja nivoa procesne higijene pri proizvodnji trupova živine / Investigation of the presence of Salmonella spp. at the poultry slaughter line, aimed at determining the level of
2012
Rašeta, Mladen (Institut za higijenu i tehnologiju mesa, Beograd, (Srbija)) | Matekalo-Sverak, Vesna (Institut za higijenu i tehnologiju mesa, Beograd, (Srbija)) | Vranić, Vojin (Institut za higijenu i tehnologiju mesa, Beograd, (Srbija)) | Branković-Lazić, Ivana (Institut za higijenu i tehnologiju mesa, Beograd, (Srbija)) | Grubić, Mirjana (Kompanija Agroživ, Žitište (Srbija)) | Grbić, Zoranka (Kompanija Agroživ, Žitište (Srbija))
Salmonella is major potential hazard during the consumption of poultry meat. Salmonella can cause acute infection of people with symptoms of diarrhea, fever and abdominal cramps. Poultry meat production is highly industrialized branch, prior to the production of 12 000 chicken carcasses per hour, hazard due to Salmonella contamination is very high. According to the current legislation, the presence of Salmonella on poultry carcasses was taken for the reference value of the overall assessment process hygiene of poultry meat. During the four years between 2008-2011 the monitoring was carried out on Salmonella presence, on the slaughter line, after chilling the carcasses. The acceptance limit was ≤ 7 positive samples which are identified Salmonella in 50 consecutive sample series. In continuous monitoring at slaughter, the presence of Salmonella was; year 2008 5.65±0.85; year 2009 was 5.46±0.95; year 2010 was 6.04±0.87; year 2011 was 2.27±1.19. Similar levels of Salmonella presence in the first three years indicate the constant level, while in the fourth year 2011 there was a significant reduction. Fourth year of control was the first year of application of the new control methods. Of crucial importance is that the positive results of applied measures became part of good working practice in the poultry slaughterhouse
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