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J G van Logtestijn

Publications and source records attributed to J G van Logtestijn.

32 records · Page 2Linked to original sources
PubMed1988

[Potassium ion concentration in the vitreous body as an indicator of the postmortem interval in cattle].

Reliability and accuracy of the vitreous potassium concentration as an indicator of the post-mortem interval (PMI) in cattle were studied. Sampling not more than 1 ml of vitreous humor from the centre of the corpus vitreum was found to improve both accuracy and reliability. A significant correlation between the PMI and the vitreous potassium concentration was found to be present in cattle.

Animals↗
PubMed1988

Bacteriological quality of broiler carcasses as affected by in-plant lactic acid decontamination.

In an attempt to improve the bacteriological quality of broiler carcasses the bactericidal effect of treatments with 1% and 2% lactic acid was investigated. Bacterial colonisation was determined immediately after treatment, after the carcasses had been chilled and during storage at 0 degrees C. Examination included numbers of mesophilic aerobic and psychrotrophic aerobic colony-forming units (CFU), CFU of Enterobacteriaceae at 37 degrees C and CFU of Staphylococcus aureus. Immediately after treatment colonisation per gram skin was generally reduced by about 1 log. Initially 2% lactic acid was not found significantly more effective in reducing colony counts than 1%. However, treatment with 2% lactic acid suppressed post-decontamination colonisation with Enterobacteriaceae more effectively than 1% lactic acid, as determined after 15-18 days storage at about 0 degrees C. Lactic acid treatment was most effective when applied shortly before chilling. Successive treatment at three different stages during slaughtering did not increase reduction of colony counts. It is concluded that decontamination with 1-2% lactic acid at pH 2, when applied shortly before chilling, will markedly improve the bacterial safety and increase the refrigerated shelf life of broiler carcasses.

Animals↗
PubMed1987

[Endocarditis and meat inspection in slaughtering pigs. 1. Clinical, pathological and microbiological aspects].

The clinical, pathomorphological and microbiological findings during meat inspection in 599 pigs with endocarditis at slaughter were studied. Clinical signs were observed in 41 per cent of the pigs on ante-mortem inspection. Lameness was the most common sign. However, this symptom is not very specific of endocarditis. This is also true of various other symptoms. Only dyspnoea and drowsiness were indicative of endocarditis to some extent, but occurred only sporadically. Extracardial lesions were observed in 66 per cent of the pigs with endocarditis on post-mortem inspection. Metastatic processes (infarction or inflammatory foci) were most frequently detected in the kidneys. These were highly specific of endocarditis. In addition, the following changes were observed in decreasing incidence: signs of sepsis (hyperplastic splenitis, petechiae and degradation of organs), inflammatory lesions of the joints and legs, metastatic pneumonia and inflammation of the tail. Bacteriological examination was positive in 62 per cent of the cases. Streptococci were the organisms most frequently isolated (36 per cent), followed by Corynebacterium pyogenes (19 per cent) and Erysipelothrix rhusiopathiae (14 per cent). The discussion is concerned with the significance of these bacteria to meat-consumers.

Animals↗
PubMed1987

[Endocarditis and meat inspection in slaughtering pigs. 2. Various aspects of meat inspection].

The results of meat inspection in 599 slaughtered pigs with endocarditis were studied. Of the pigs examined, 65 per cent were condemned. Condemnation was based on a positive bacteriological examination (Article 2 of the Meat Inspection Regulations) in almost every case. When bacteriological examination was negative, the animal was passed unqualified in nearly every case, regardless of the fact that symptoms were or were not detected in ante-mortem inspection and whether or not signs of sepsis were observed. Subsequently, efforts were made to determine the possible effects of omitting incisions into the hearts of pigs in which neither clinical nor morbid-anatomical examination suggested the presence of endocarditis. It was concluded that endocarditis would have passed unnoticed in 25 per cent of the pigs examined in this case. Of these pigs, fifty per cent were found to be positive on bacteriological examination. Finally, the financial consequences of condemning all pigs showing endocarditis were examined. Compared with current practice in meat inspection, this would result in an annual loss of Dfl. 60,000 in the situation prevailing in the Netherlands. However, if Articles 13, 17 and 18 of the Meat Inspection Regulations were strictly observed, the yield of the pigs passed would not offset the costs of examination.

Animals↗
PubMed1987

[Identification and prevention of meat poisoning].

In this contribution to a series 'Papers of Yesterday and Today' a retrospective review of developments in the identification and control of meat 'poisoning' defined as infections and intoxications following the ingestion of bacteriologically unsound meat and meat products is presented. Starting from two classical Dutch papers, viz. by H. J. H. Stempel (1891) and K. Hoefnagel (1899) illustrating the knowledge of meat 'poisoning' acquired in the nineties of the 19th century, developments in the field of bacteriological research on meats and the resulting efforts to manage meat 'poisoning' are summarised. Attention is paid to the role of Dutch veterinarians in investigations on the aetiology of meat infections resulting in the adoption of legal meat inspection in 1922 and the ensuing reduction in the occurrence of mass outbreaks of meat poisoning. However, despite marked improvement of the standard of hygiene in the food industry in general and expert monitoring of meat production lines by veterinarians in particular, infections and intoxications transmitted by meat and meat products are still quite prevalent. Essentially, their management can only be achieved by strict adherence to Good Manufacturing Practices (GMP) throughout animal husbandry, slaughter, distribution and storage, termed longitudinally integrated safety assurance. Professional monitoring by an up-to-date meat inspection system, however, continues to be indispensable in the prevention of food-borne infections and intoxications. Some recommendations are made for effective intervention in the infection cycle of food-transmitted pathogens originating from the high infection pressure on slaughter lines, resulting from contamination acquired at previous stages of the animal production chain.

Animals↗
PubMed1985

Lactic acid as a decontaminant in slaughter and processing procedures.

An attempt was made to interrelate the data obtained in experiments conducted by our Department along beef, veal and pig slaughter lines, using lactic acid (LA) for the decontamination of carcasses, cold and hot boned primal cuts, slaughter byproducts, and butcher's knives. First and foremost it was observed, that provided Good Manufacturing Practices are strictly followed, the microbial load of carcass surfaces will be substantially reduced. LA-decontamination may result in an additional reduction. Since in the early post-mortem period bacteria are not yet attached to the meat surface, LA-decontamination should preferably be applied to the hot carcass. It was demonstrated that, dependent on mode and duration of application, LA sprays not exceeding 1% v/v (beef), 1.25% v/v (veal) and 1.5% v/v (pork) resulted in acceptable carcass colour scores. Blood spots, which are particularly prone to discolouration by lactic acid application, should be removed at an early post-mortem stage e.g. by strong showering. The difference in surface pH between LA-treated and control carcasses disappeared within 72 hours post-mortem. Veal longissimus chops treated with LA solutions up to 2% v/v were not identified by a consumer taste panel as significantly different from controls. The 'immediate' bactericidal effect of LA-decontamination for beef, veal and pig carcasses, as well as for pig liver and veal brain, amounted to approximately 1.5 log cycles for the aerobic colony counts, strongly dependent on substrate and conditions of decontamination. In addition, a 'delayed' bacteriostatic effect was observed during storage, which is probably the result of a prolonged lag phase of acid-injured micro-organisms surviving lactic acid decontamination.(ABSTRACT TRUNCATED AT 250 WORDS)

Disinfection↗
PubMed1984

[Integrated monitoring of the meat production chain and inspection of slaughtering animals].

Currently used meat inspection procedures must be adapted to the present requirements of meat production. Changes should include (i) updating of inspection procedures by incorporating modern methodology, and taking into account the markedly improved health condition of animals brought to slaughter; (ii) entrusting the responsibility for safety and quality of foods of animal origin to the producers; (iii) systematic and immediate feedback to the producer of the results of monitoring, particularly those which require prompt intervention. Various short and long term approaches are outlined. The guiding principle is invariably: integrated safety and quality assurance throughout the production and distribution chain. Collection of pertinent data and international cooperation in this field are strongly recommended.

Animals↗
PubMed1983

[Showering of slaughtering pigs. I. A prospective study of the preference of slaughtering pigs for showering after transport and its consequences for meat quality].

In the Netherlands it is common practice to shower pigs awaiting slaughter during the two-hour period of rest in lairage. However, the quantity of water used in showering is considerable. There is a tendency to restrict the use of water for this purpose. Water, even if the well from which it is drawn is owned, is an expense, as taxes designed to cover the cost of preventing water-pollution are based on the quantity of water used. The main question asked in slaughter houses is whether spraying a mist of water is as effective as is showering (sprinkling drops of water). Another question is whether intermittent showering could replace continuous showering. The length of the periods of showering and intervals between these periods are of importance. So is the temperature of the water. By approaching these questions through two disciplines: applied ethology (preference-tests and general observations) and meat-technology (recording carcass quality), an effort was made to find an answer. Sprinkling obviously did not offer any advantage as regards the pigs or the carcass quality, when it was compared with spraying a mist of water, and uses five times as much water during a similar period and on the same surface. The pigs preferred four showers, each lasting ten minutes, to continuous showering throughout the two hours in lairage. Carcass quality was not adversely affected by intermittent showering compared with continuous showering. The experiments were carried out during a (cool) summer period. The pigs did not show any preference for lukewarm water rather than cold. Naturally, the response could be entirely different in winter time.(ABSTRACT TRUNCATED AT 250 WORDS)

Abattoirs↗
PubMed1981

[Dark, firm and dry meat in beef bulls I. Appearance and significance (author's transl)].

Beef bulls are constantly being slaughtered in a state of fatigue as the adaptability of these animals to stress factors is not taken into sufficient account during transport to and housing and management in the slaughter-house. This results in inadequate glycogen reserves in the muscular tissues at the time of slaughter, inadequate glycolysis and, finally, insufficient pH fall in the meat. The meat of these animals may become dark and syrupy, so-called DFD (dark, firm and dry) meat. In 1975, the losses caused by DFD meat, usually resulting from conditional approval, were calculated at approximately Dfl. 466,000,-. The prospective studies reported in the present paper were designed: --to determine the extent to which DFD meat is present in beef bulls in the Netherlands by taking samples in a number of slaughter-houses; --to make a rough inventory of the relationship between the presence of DFD meat and ante-mortem factors such as transport, housing and care of the animals. A total number of 845 bulls were examined in three slaughter-houses. These included forty-five older bulls as it appeared to be advisable also to collect a number of data on this group of animals. pH24 measurements were made in the adductor, triceps brachii and longissimus dorsi muscles. Of 800 beef bulls, 11.9 per cent showed an unduly high pH level in the adductor muscle, viz. a level of 6.2 or over. The situation may be improved by limiting transport to the shortest possible distance and adjusting treatment of the animals during and after transport. Moreover, it would appear desirable either not to rest the animals before slaughter or to rest them for a period of 24 hours.

Abattoirs↗
PubMed1981

[Improvement in Hygiene of the slaughter line (author's transl)].

Those factors which are of importance in the contamination of carcases in modern slaughter lines are reviewed. Short-term measures (for instance, improving the technique of dressing carcases) and long-term procedures (for instance, developing other methods of slaughter) are suggested to improve hygiene on the slaughter line. Attention is paid to a number of methods to prevent contamination.

Abattoirs↗
PubMed1977

[Water regulation in slaughter-houses and meat works. Showering pigs intended for slaughter (author's transl)].

On a number of relatively cold and hot days, the effect of showering pigs in the pens of a pig slaughter-house was studied. During the resting period of approximately two hours, 50 per cent of a group of 459 pigs were showered and the other 50 per cent were not. The situation in the pens, the variations in body temperature and the quality of the pork were determined. It can be concluded that showering pigs intended for slaughter in pens using water of approximately 13 degrees C: -- reduces pollution in the slaughter line; -- results in a significant decrease in body temperature; -- reduces the number of animals showing an abnormal quality of the pork on hot days. Showering has a less beneficial and occasionally even adverse effect on the quality of the pork on cold days.

Abattoirs↗