Comprehensive evaluation and implementation of improvement actions in butcher shops
Foodborne pathogens can cause acute and chronic diseases and produce a wide range of symptoms. Since the consumption of ground beef is a risk factor for infections with some bacterial pathogens, we performed a comprehensive evaluation of butcher shops, implemented improvement actions for both butche...
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Artículo |
| Language: | Inglés |
| Published: |
Plos One
2019
|
| Subjects: | |
| Online Access: | https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0162635 http://hdl.handle.net/20.500.12123/4755 https://doi.org/10.1371/journal.pone.0162635 |
| _version_ | 1855483490824355840 |
|---|---|
| author | Leotta, Gerardo Anibal Brusa, Victoria Galli, Lucía Adriani, Cristian Linares, Luciano Hector Etcheverría, Analía Inés Sanz, Marcelo Eduardo Sucari, Adriana Peral Garcia, Pilar Signorini, Marcelo |
| author_browse | Adriani, Cristian Brusa, Victoria Etcheverría, Analía Inés Galli, Lucía Leotta, Gerardo Anibal Linares, Luciano Hector Peral Garcia, Pilar Sanz, Marcelo Eduardo Signorini, Marcelo Sucari, Adriana |
| author_facet | Leotta, Gerardo Anibal Brusa, Victoria Galli, Lucía Adriani, Cristian Linares, Luciano Hector Etcheverría, Analía Inés Sanz, Marcelo Eduardo Sucari, Adriana Peral Garcia, Pilar Signorini, Marcelo |
| author_sort | Leotta, Gerardo Anibal |
| collection | INTA Digital |
| description | Foodborne pathogens can cause acute and chronic diseases and produce a wide range of symptoms. Since the consumption of ground beef is a risk factor for infections with some bacterial pathogens, we performed a comprehensive evaluation of butcher shops, implemented improvement actions for both butcher shops and consumers, and verified the impact of those actions implemented. A comprehensive evaluation was made and risk was quantified on a 1–100 scale as high-risk (1–40), moderate-risk (41–70) or low-risk (71–100). A total of 172 raw ground beef and 672 environmental samples were collected from 86 butcher shops during the evaluation (2010–2011) and verification (2013) stages of the study. Ground beef samples were analyzed for mesophilic aerobic organisms, Escherichia coli and coagulase-positive Staphylococcus aureus enumeration. Salmonella spp., E. coli O157:H7, non-O157 Shiga toxin-producing E. coli (STEC), and Listeria monocytogenes were detected and isolated from all samples. Risk quantification resulted in 43 (50.0%) high-risk, 34 (39.5%) moderate-risk, and nine (10.5%) low-risk butcher shops. Training sessions for 498 handlers and 4,506 consumers were held. Re-evaluation by risk quantification and microbiological analyses resulted in 19 (22.1%) high-risk, 42 (48.8%) moderate-risk and 25 (29.1%) low-risk butcher shops. The count of indicator microorganisms decreased with respect to the 2010–2011 period. After the implementation of improvement actions, the presence of L. monocytogenes, E. coli O157:H7 and stx genes in ground beef decreased. Salmonella spp. was isolated from 10 (11.6%) ground beef samples, without detecting statistically significant differences between both study periods (evaluation and verification). The percentage of pathogens in environmental samples was reduced in the verification period (Salmonella spp., 1.5%; L. monocytogenes, 10.7%; E. coli O157:H7, 0.6%; non-O157 STEC, 6.8%). Risk quantification was useful to identify those relevant facts in butcher shops. The reduction of contamination in ground beef and the environment was possible after training handlers based on the problems identified in their own butcher shops. Our results confirm the feasibility of implementing a comprehensive risk management program in butcher shops, and the importance of information campaigns targeting consumers. Further collaborative efforts would be necessary to improve foodstuffs safety at retail level and at home. |
| format | Artículo |
| id | INTA4755 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Plos One |
| publisherStr | Plos One |
| record_format | dspace |
| spelling | INTA47552025-02-17T10:22:39Z Comprehensive evaluation and implementation of improvement actions in butcher shops Leotta, Gerardo Anibal Brusa, Victoria Galli, Lucía Adriani, Cristian Linares, Luciano Hector Etcheverría, Analía Inés Sanz, Marcelo Eduardo Sucari, Adriana Peral Garcia, Pilar Signorini, Marcelo Enfermedades Transmitidas por Alimentos Patógenos Escherichia coli Staphylococcus aureus Salmonella Evaluación Foodborne Diseases Pathogens Evaluation Carnicerías Foodborne pathogens can cause acute and chronic diseases and produce a wide range of symptoms. Since the consumption of ground beef is a risk factor for infections with some bacterial pathogens, we performed a comprehensive evaluation of butcher shops, implemented improvement actions for both butcher shops and consumers, and verified the impact of those actions implemented. A comprehensive evaluation was made and risk was quantified on a 1–100 scale as high-risk (1–40), moderate-risk (41–70) or low-risk (71–100). A total of 172 raw ground beef and 672 environmental samples were collected from 86 butcher shops during the evaluation (2010–2011) and verification (2013) stages of the study. Ground beef samples were analyzed for mesophilic aerobic organisms, Escherichia coli and coagulase-positive Staphylococcus aureus enumeration. Salmonella spp., E. coli O157:H7, non-O157 Shiga toxin-producing E. coli (STEC), and Listeria monocytogenes were detected and isolated from all samples. Risk quantification resulted in 43 (50.0%) high-risk, 34 (39.5%) moderate-risk, and nine (10.5%) low-risk butcher shops. Training sessions for 498 handlers and 4,506 consumers were held. Re-evaluation by risk quantification and microbiological analyses resulted in 19 (22.1%) high-risk, 42 (48.8%) moderate-risk and 25 (29.1%) low-risk butcher shops. The count of indicator microorganisms decreased with respect to the 2010–2011 period. After the implementation of improvement actions, the presence of L. monocytogenes, E. coli O157:H7 and stx genes in ground beef decreased. Salmonella spp. was isolated from 10 (11.6%) ground beef samples, without detecting statistically significant differences between both study periods (evaluation and verification). The percentage of pathogens in environmental samples was reduced in the verification period (Salmonella spp., 1.5%; L. monocytogenes, 10.7%; E. coli O157:H7, 0.6%; non-O157 STEC, 6.8%). Risk quantification was useful to identify those relevant facts in butcher shops. The reduction of contamination in ground beef and the environment was possible after training handlers based on the problems identified in their own butcher shops. Our results confirm the feasibility of implementing a comprehensive risk management program in butcher shops, and the importance of information campaigns targeting consumers. Further collaborative efforts would be necessary to improve foodstuffs safety at retail level and at home. EEA Rafaela Fil: Leotta, Gerardo Anibal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentina Fil: Brusa, Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Laboratorio de Microbiología de Alimentos; Argentina Fil: Galli, Lucía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentina Fil: Adriani, Cristian. Municipio de Berisso. Departamento de Seguridad Alimentaria; Argentina Fil: Linares, Luciano Hector. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Laboratorio de Microbiología de Alimentos; Argentina Fil: Etcheverría, Analía Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina Fil: Sanz, Marcelo Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina Fil: Sucari, Adriana. Centro Estudios Infectológicos “Dr. Daniel Stamboulian”; Argentina Fil: Peral Garcia, Pilar. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentina Fil: Signorini, Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina 2019-03-27T12:52:34Z 2019-03-27T12:52:34Z 2016-09-12 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0162635 http://hdl.handle.net/20.500.12123/4755 1932-6203 https://doi.org/10.1371/journal.pone.0162635 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Plos One PLoS ONE 11 (9) : e0162635. (September 2016) |
| spellingShingle | Enfermedades Transmitidas por Alimentos Patógenos Escherichia coli Staphylococcus aureus Salmonella Evaluación Foodborne Diseases Pathogens Evaluation Carnicerías Leotta, Gerardo Anibal Brusa, Victoria Galli, Lucía Adriani, Cristian Linares, Luciano Hector Etcheverría, Analía Inés Sanz, Marcelo Eduardo Sucari, Adriana Peral Garcia, Pilar Signorini, Marcelo Comprehensive evaluation and implementation of improvement actions in butcher shops |
| title | Comprehensive evaluation and implementation of improvement actions in butcher shops |
| title_full | Comprehensive evaluation and implementation of improvement actions in butcher shops |
| title_fullStr | Comprehensive evaluation and implementation of improvement actions in butcher shops |
| title_full_unstemmed | Comprehensive evaluation and implementation of improvement actions in butcher shops |
| title_short | Comprehensive evaluation and implementation of improvement actions in butcher shops |
| title_sort | comprehensive evaluation and implementation of improvement actions in butcher shops |
| topic | Enfermedades Transmitidas por Alimentos Patógenos Escherichia coli Staphylococcus aureus Salmonella Evaluación Foodborne Diseases Pathogens Evaluation Carnicerías |
| url | https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0162635 http://hdl.handle.net/20.500.12123/4755 https://doi.org/10.1371/journal.pone.0162635 |
| work_keys_str_mv | AT leottagerardoanibal comprehensiveevaluationandimplementationofimprovementactionsinbutchershops AT brusavictoria comprehensiveevaluationandimplementationofimprovementactionsinbutchershops AT gallilucia comprehensiveevaluationandimplementationofimprovementactionsinbutchershops AT adrianicristian comprehensiveevaluationandimplementationofimprovementactionsinbutchershops AT linareslucianohector comprehensiveevaluationandimplementationofimprovementactionsinbutchershops AT etcheverriaanaliaines comprehensiveevaluationandimplementationofimprovementactionsinbutchershops AT sanzmarceloeduardo comprehensiveevaluationandimplementationofimprovementactionsinbutchershops AT sucariadriana comprehensiveevaluationandimplementationofimprovementactionsinbutchershops AT peralgarciapilar comprehensiveevaluationandimplementationofimprovementactionsinbutchershops AT signorinimarcelo comprehensiveevaluationandimplementationofimprovementactionsinbutchershops |