Evaluation of intervention measures at different stages of the production chain in Argentinian exporting abattoirs
Antimicrobial treatments could help to decrease the transmission of microorganisms to beef carcasses and abattoir environments. The aim of this study was to evaluate the effectiveness of interventions in reducing Shiga toxin genes (stx1 and stx2) presence in a commercial abattoir. Intervention measu...
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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Sage Publications
2019
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| Online Access: | https://journals.sagepub.com/doi/abs/10.1177/1082013219836326 http://hdl.handle.net/20.500.12123/5693 https://doi.org/10.1177/1082013219836326 |
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| author | Brusa, Victoria Restovich, Viviana Signorini, Marcelo Pugin, Daniela Galli, Lucía Ruíz Díaz, Vanesa Arias, Romina Leotta, Gerardo Anibal |
| author_browse | Arias, Romina Brusa, Victoria Galli, Lucía Leotta, Gerardo Anibal Pugin, Daniela Restovich, Viviana Ruíz Díaz, Vanesa Signorini, Marcelo |
| author_facet | Brusa, Victoria Restovich, Viviana Signorini, Marcelo Pugin, Daniela Galli, Lucía Ruíz Díaz, Vanesa Arias, Romina Leotta, Gerardo Anibal |
| author_sort | Brusa, Victoria |
| collection | INTA Digital |
| description | Antimicrobial treatments could help to decrease the transmission of microorganisms to beef carcasses and abattoir environments. The aim of this study was to evaluate the effectiveness of interventions in reducing Shiga toxin genes (stx1 and stx2) presence in a commercial abattoir. Intervention measures included the application of electrolytically generated hypochlorous acid to steer pens (experiment 1), chlorinated water, electrolytically generated hypochlorous acid, and isoclor to steer pens (experiment 2), electrolytically generated hypochlorous acid to knocking pens (experiment 3), and aqueous ozone and electrolytically generated hypochlorous acid onto beef carcasses (experiment 4). Detection of stx in samples was performed with BAX® System Real-Time PCR Assay. Our results showed that treatment with pressurized electrolytically generated hypochlorous acid and isoclor were effective to reduce stx presence from hides on steer pens. Although there is no single strategy to ensure the reduction of stx presence in a commercial abattoir, the combined application of several antimicrobial interventions would be ideal. |
| format | info:ar-repo/semantics/artículo |
| id | INTA5693 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Sage Publications |
| publisherStr | Sage Publications |
| record_format | dspace |
| spelling | INTA56932025-02-17T10:23:43Z Evaluation of intervention measures at different stages of the production chain in Argentinian exporting abattoirs Brusa, Victoria Restovich, Viviana Signorini, Marcelo Pugin, Daniela Galli, Lucía Ruíz Díaz, Vanesa Arias, Romina Leotta, Gerardo Anibal Productos de la Carne Mataderos Enfermedades Transmitidas por Alimentos Antimicrobianos Preservación de Alimentos Meat Products Abattoirs Foodborne Diseases Antimicrobials Food Preservation Antimicrobial treatments could help to decrease the transmission of microorganisms to beef carcasses and abattoir environments. The aim of this study was to evaluate the effectiveness of interventions in reducing Shiga toxin genes (stx1 and stx2) presence in a commercial abattoir. Intervention measures included the application of electrolytically generated hypochlorous acid to steer pens (experiment 1), chlorinated water, electrolytically generated hypochlorous acid, and isoclor to steer pens (experiment 2), electrolytically generated hypochlorous acid to knocking pens (experiment 3), and aqueous ozone and electrolytically generated hypochlorous acid onto beef carcasses (experiment 4). Detection of stx in samples was performed with BAX® System Real-Time PCR Assay. Our results showed that treatment with pressurized electrolytically generated hypochlorous acid and isoclor were effective to reduce stx presence from hides on steer pens. Although there is no single strategy to ensure the reduction of stx presence in a commercial abattoir, the combined application of several antimicrobial interventions would be ideal. EEA Rafaela 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. Fil: Restovich, Viviana. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina Fil: Signorini, Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Pugin, Daniela. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); 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: Ruíz Díaz, Vanesa. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina Fil: Arias, Romina. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina 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 2019-08-26T15:03:09Z 2019-08-26T15:03:09Z 2019-09 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://journals.sagepub.com/doi/abs/10.1177/1082013219836326 http://hdl.handle.net/20.500.12123/5693 1082-0132 1532-1738 https://doi.org/10.1177/1082013219836326 eng info:eu-repo/semantics/restrictedAccess application/pdf Sage Publications Food Science and Technology International 25 (6) : 491-496 (2019) |
| spellingShingle | Productos de la Carne Mataderos Enfermedades Transmitidas por Alimentos Antimicrobianos Preservación de Alimentos Meat Products Abattoirs Foodborne Diseases Antimicrobials Food Preservation Brusa, Victoria Restovich, Viviana Signorini, Marcelo Pugin, Daniela Galli, Lucía Ruíz Díaz, Vanesa Arias, Romina Leotta, Gerardo Anibal Evaluation of intervention measures at different stages of the production chain in Argentinian exporting abattoirs |
| title | Evaluation of intervention measures at different stages of the production chain in Argentinian exporting abattoirs |
| title_full | Evaluation of intervention measures at different stages of the production chain in Argentinian exporting abattoirs |
| title_fullStr | Evaluation of intervention measures at different stages of the production chain in Argentinian exporting abattoirs |
| title_full_unstemmed | Evaluation of intervention measures at different stages of the production chain in Argentinian exporting abattoirs |
| title_short | Evaluation of intervention measures at different stages of the production chain in Argentinian exporting abattoirs |
| title_sort | evaluation of intervention measures at different stages of the production chain in argentinian exporting abattoirs |
| topic | Productos de la Carne Mataderos Enfermedades Transmitidas por Alimentos Antimicrobianos Preservación de Alimentos Meat Products Abattoirs Foodborne Diseases Antimicrobials Food Preservation |
| url | https://journals.sagepub.com/doi/abs/10.1177/1082013219836326 http://hdl.handle.net/20.500.12123/5693 https://doi.org/10.1177/1082013219836326 |
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