DISCUSSION
Microbial contamination in meat depend on the way the animal is slaughtered and eviscerated and the means by which the meat is normally handled and stored in terms of time and temperature. They also rely on sanitized conditions in the slaughterhouses (Brown and Baird-Parker, 1982).
Chemicals, salt, low temperature, heat and irradiation practices have been used to eradicate, slow down or decrease pathogens in food and food products. Antimicrobials organic agent of organic acids such as lactic acid, and acetic acid have been used as food preservatives and are usually documented as safe (GRAS) (Branen et al., 1990). Lactic and acetic acids are generally used in the beef meat industry to decrease the microbial population in the carcasses (Berry and Cutter, 2000) but same time some drawbacks like colour changes in the skin, acidic feel and odour reported to the meat and also acid adaptation, resistance and tolerance of food-borne disease causing bacteria.
In the present study, enumerate the bacterial population on chicken meat which collected in different location and control of E. coli and S. aureus by acetic acid, lactic and citric acid.
The total mesophiles mean log value in roadside outlets, roadside outlets near ditch, non roadside outlet and non roadside outlets with moderate facilities were 5.05, 6.08, 4.21 and 3.10 log10 cfu/g respectively which were similar to those noted by Fliss et al. (1991) and Chaiba et al. (2007).
Chaiba et al. (2007) reported that psychrotrophic microbial loads were 4.48 log10 cfu/g (3.67 log10 cfu/cm2), 4.36 log10 cfu/g (3.55 log10 cfu/cm2), 4.07 log10 cfu/g (3.26 log10 cfu/cm2) and 4.02 log10 cfu/g (3.21 log10 cfu/cm2) in samples procured from popular market, artisanal slaughterhouses, p...
... middle of paper ...
...aureus 85.42, followed by 70.67 by lactic acid and 70% by citric acid at 2% concentration. The general sanitary conditions in the meat shops in addition to poor hygienic practices by the butchers are probable contributors to the microbial contamination on the chicken. Microbial loads in meat depend on the way the animal is slaughtered and eviscerated and the way by which the meat is generally handled and stored in terms of time and temperature. They also depend on hygienic conditions in the slaughterhouses. The spoilage of chicken is due to microbial growth and metabolic activities of bacteria. Finally, the use of organic acids to wash or sanitize chicken meat will not eliminate the pathogen aerobic total count completely, but will reduce the number of most harmful pathogens and microbial loads on meat carcasses, which will increase the shelf life and meat quality.
The Meat Inspection Act of 1906 was an attempt to regulate the meatpacking industry and to assure consumers that the meat they were eating was safe. In brief, this act made compulsory the careful inspection of meat before its consummation, established sanitary standards for slaughterhouses and processing plants, and required continuous U.S. Department of Agriculture inspection of meat processing and packaging. Yet, the most important objectives set by the law are the prevention of adulterated or misbranded livestock and products from being commercialized and sold as food, and the making sure that meat and all its products are processed and prepared in the adequate sanitary and hygienic conditions (Reeves 35). Imported meat and its various products are no exception to these conditions; they must be inspected under equivalent foreign standards.
Infection with C. perfringens as a food-borne illness is acquired from consumption of food or water that has come in contact with the bacterium. Some possibilities include unwashed fruits and vegetables, undercooked me...
Meatpacking has become the most dangerous job in America. Unlike poultry plants, in which almost all tasks are performed by machines, most of the work in a slaughterhouse is done by hand. Hazards of the job include injuries from the various machines and knives, strain to the body from poor working conditions, and even methamphetamine use in order to keep up with the production line. Women face the added threat of sexual harassment. This chapter opens with an anecdote about the largest recall of food in the nation’s history. In 1997 approximately 35 million pounds of ground beef was recalled by Hudson Foods because a strain of E Coli was found in the food. However, by the time the beef was recalled, 25 million pounds had already been eaten. Schlosser notes that the nature of food poisoning is changing. Prior to the rise of large meatpacking plants, people would become ill from bad food in small, localized arenas. Now, because meat is distributed all over the nation, an outbreak of food poisoning in one town may indicate nation-wide epidemic. Every day in the United States, 200, 000 people are sickened by a food borne
"Record-High Antibiotic Sales for Meat and Poultry Production." pewhealth.org. The Pew Charitable Trust, 6 Feb. 2013. Web. 20 May 2014. .
However, health concerned organizations want to ban the use of these products due to the increasing fears that they can cause harm to the consumers. For over 50 years, antibiotics have been added to the food of animals such as poultry, cattle and pigs. The main purpose for doing so is to lower the risk of disease in animals. Farm animals are housed together in overcrowded areas, which are very dirty. The hygiene level can get to such a poor state that they are often in contact with their own excreta as well as excreta of the other animals they are housed with and because of tight single air space they share, the likelihood of catching diseases from one another is further increased and very often a whole heard can be infected at one time.
Microbiological quality control criteria for food globally still rely on standard counts of coliform bacteria that were developed as indicators for fecal contamination. There is now ample documentation that these criteria are insufficient to protect against viral food-borne infections. For example high loads of infectious human pathogenic viruses have been detected in foods at retail that passed all microbiological control criteria, and this has led to discussions about the validity of proof for a recall. It is, therefore, important to understand the fundamental properties of food-borne.
...the bacteria killed. (Clark 2005) Continuously something which the most of the people do wrong is defrost meat and poultry in the room temperature, they left the food above two hours and the bacteria have the temperature and the time to growth, always the defrost must become to the refrigerator or microwave. (Clark 2005) Also something important for the protection of Campylobacter is the washing of fruits and vegetables. (Clark 2005) It is important because the fruits and vegetables don’t cook and the people consume these raw. (Clark 2005) Some other things of protection are the careful contact with animals and hand washing. (Clark 2005) In my opinion the Campylobacter species is a serious bacterium and the people must be protecting better. They have to know what really happen with the position of food because the years have changed and not everything is as old.
Meat cultivation uses more land, water and resources to house, transport, and slaughter animals and their grain and food than it would cost to fund in vitro meat studies. In April 2008 the In Vitro Consortium first met at the Norwegian Food Research Institute. The consortium is “an international alliance of environmentally concerned scientists striving to facilitate the establishment of a large scale process industry for the production of muscle tissue for human consumption through concerted R&D efforts and attraction of funding fuels to these efforts. ”Meat in both its production and its consumption has a number of destructive effects on not only the environment and humans but also live stock. Some of these effects are antibiotic resistant bacteria due to the overuse of antibiotics in livestock, meat-borne pathogens (e. coli), and diseases associated with diets rich in animal fats (diabetes).
It is estimated that over one-half of the antibiotics in the U.S. are used in food animal production. The overuse of antimicrobials in food animal production is an under-appreciated problem. In both human and veterinary medicine, the risk of developing resistance rises each time bacteria are exposed to antimicrobials. Resistance opens the door to treatment failure for even the most common pathogens and leads to an increasing number of infections. The mounting evidence of the relationship between antimicrobial use in animal husbandry and the increase in bacterial resistance in humans has prompted several reviews of agricultural practices by scientific authorities in a number of countries, including the US.
What is Foodborne Illness? According to a medical dictionary, foodborne illness is an acute gastrointestinal infection caused by consuming food contaminated with pathogenic, bacteria, toxins, viruses, prions or parasites. Such contamination was caused by improper food handling, preparation or storage of food. Contacts between food and pests, especially flies, cockroaches and rodents are a further cause of contamination of food. Foodborne illness can also be caused by adding pesticides or medicine to food or consuming or by accidentally consuming naturally poisonous substances. That is why foodborne illness can also be called food poisoning.
“People can become infected with antibiotic bacteria from a variety of resources. [such as] meat or other foods. if not properly cooked [and] workers who have contact with animals at factory farms.” (Gale, 2013). The fact that there are chances for people to get sick from their most desired foods shows how bad factory farming can be.
ix. citric acid increases the acidity of foods and makes it harder for bacteria to
Bare hand contact with ready-to-eat food is not allowed because this will transfer the viruses, bacteria or parasites from hands to the food. Besides that, hair in food also can be a source of bacterial and microbial contamination. Thus, brushing or combing hair is not allowed during food preparation. Hair should be tied and covered where necessary to ensure a good food product integrity. Moreover, jewellery and plain wedding band should not be worn because this kind of things can carry the bacteria. Furthermore, especially for the food handler in food industry, smoking, spitting, eating and drinking are not allowed in the food handling or storage area. This is because saliva which could contaminate the food would be generated through these action. In addition, food handlers should put on the clean outer clothing like aprons during handling the food in order to minimize the contamination. Moreover, if food handler have cuts or wounds, should be make sure that they are completely covered by a brightly coloured and waterproof wound strip. Bright coloured of wound strip is used so that it can been seen easily if it is
...e use of strong chemicals there is concern that organic food may carry deadly bacteria. Two deadly bacteria that becomes a concern are E. coli, and Salmonella. Prevalence of Campylobacter Jejuni in organic chicken is also a concern. C.jejuni is a micro organism that frequently contaminates raw chicken. Raw milk is also a source of this infection. This bacteria can be carried by healthy cattle and flies on farms.
Food safety is a scientific concept that describes how to handle, prepare, store in order to avoid from food born and harzard (Richard A. Sprenger, 2012). There is three big reasons for food safety. One is about the money. Illnesses from foods occur billions in each year in average at every USA’s states and also for people who run food related business, the financial damage could be a lot. Secondly, it can preserve the food’s quality at the peak. S...