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PubMed1981

[Methods for the control of disinfection in meat-packing plants].

Forty-eight series of experiments were carried out to establish the effect of disinfections with 2% septin, 1% tagonin, 2.5% chloramine and 2% chlorinated lime, all applied in the meat processing shops. Determined were the total count of bacteria and that of coliforms alone, employing the methods of washings and taking impression (contact) samples (Schothorst et al., 1966). It was found that these disinfection agents did not produce a complete disinfection effect. The contact method of determining the total count of bacteria proved readily applicable and suitable to investigate subjects having smooth surfaces. The combined use of the two methods to record the effect of disinfections is, however, suggested because of the diversity of the various subjects in the meat processing shops.

Bulgaria↗
PubMed1981

[Microbiological study in pork production].

Investigations were carried out in production conditions on the sources of surface contamination of pork with regard to sanitary-indicative and pathogenic (Salmonellae) organisms. A total of 74 series of experiments were carried out, every series making use of the following: 10 fecal samples taken on the preslaughter premise; the results of studying the skin cover of 3 animals prior to washing, after washing, and after stunning, employing the method of Dryabina in studying skin areas of 25 cm2; as many as three washings taken from within the path from the place where the animals were washed to the place where they were stunned; the results of studying the surface of the meat produced (from 3 animals in each case) and at the site of starting skin removal, with sampling the abdomen muscles and the group along with sampling the meat itself after cleaning and washing it - taking impression preparations, resp., employing the contact method with a 44 cm2 surface area of the agar. No Salmonella bacteria were found in the 1628 analyses and fecal samples of the skin of pigs intended for slaughter. The washing of the animals lowered more than 70 times the total bacterial contamination of the skin cover. It was found that the site of starting skin removal and the muscles of the abdomen and those of the forelimbs were most strongly contaminated.

Animals↗
PubMed1980

[Study of the probable role of the agent of enzootic ovine abortion in infectious human pathology. Preliminary report].

418 workers were surveyed at a meat-packing plant. The presence of complement-fixing antibodies to the causative agent of enzootic abortion of sheep (EAS) was detected in 59 workers (14.27%), brucellosis in 32 workers (7.64%) and Q fever in 5 workers (1.18%). EAS antibodies were found to reach titers of 1 : 10 to 1 : 40 and higher, changing dynamically. The persons found to be seropositive belonged mainly to the workers of the sausage-making, slaughtering, intestinal, subproduct and skin-salting departments, as well as to the workers of the sanitary slaughter-house. Such diseases as acute respiratory infections, pneumonia, arthralgia, arthritis, and in women inflammatory urogenital infections, as well as spontaneous abortions were more frequent among the workers seropositive to the causative agent of EAS than in the control groups. Enzootic halprovial abortion of sheep was suggested to be potentially dangerous for certain groups of workers at the meat-packing plant, but the results of the survey indicate that further research in the fields of the epidemiology, clinical picture and laboratory diagnostics of infectious pathology in persons having contacts with the animals infected with the causative agent of EAS is necessary.

Abortion, Veterinary↗
PubMed1976

Cellularity of adipose tissue in meat animals.

Present information indicates that for meat animals adipocyte number is achieved most rapidly in the perirenal depot and least rapidly in the interfascicular of intramuscular depot. Adipocyte volume appears to be largest in the perirenal depot and smallest in the interfascicular and intermuscular depots. The best estimates available suggest that adipocyte hyperplasia is completed by 14 months of age in bovine animals and 5 months of age in porcine animals. However, because of certain technique limitations and the presence of many small adipocytes in very obese animals, these estimates must be considered very tentative. Studies in ovine and porcine animals indicate that early under-nutrition is not effective in reducing the number of subcutaneous and perirenal adipocytes later in life. However, the number of interfascicular adipocytes may be reduced. Several studies have demonstrated that the interfascicular adipocytes are very late developing and that adipocyte number is very important to the total quantity of intramuscular lipid.

Adipose Tissue↗
PubMed1976

Brucellosis: the situation in Western Nigeria.

Over 55% of 7161 people examined in different parts of Western Nigeria have positive Brucella abortus-antibodies in their sera. Higher incidence of titres were found among dairy farmers and slaughtermen than in the general population. The rates of infection among the human and the cattle populations in two farms studied were very similar. There was evidence of high rate of cross-infections going on in one of these farms: more than 63% of the herd in this farm showed serological evidence of active brucellosis. The socio-economic implications of high incidence of bovine brucellosis in a rapidly developing country, like Nigeria, are outlined. The need for the establishment of public health laboratories to facilitate early diagnosis of active disease and the necessity for full collaboration between the medical and veterinary professions for the proper control (and eradication) of brucellosis in Nigeria are discussed.

Agricultural Workers' Diseases↗
PubMed1977

[Supervision in veterinary health (author's transl)].

The supervision programme of the Veterinary Chief Inspectorate of Public Health comprises nearly fifty projects, a number of which are discussed. This will give the authorities an opportunity to gain a more complete view of the state of the human food package, for which inspection of the individual animal in the slaughter-house does not so far offer any practical possibilities. Attention is drawn to the important place occupied by the veterinary nutritionist in the protection of human health.

Animal Nutritional Physiological Phenomena↗
PubMed1976

[Significance of starter cultures for raw sausage aging in view of food and nutrition hygiene].

The authors studied the effects of liquid starter cultures on the survival of pathogenic germs. It was found that the foreign bacteria tested differed in growth limitation which is obviously dependent on acidity and the amount of lactic acid produced by fermentation. Since the pathogenic bacteria differ in the ability to survive, it is imperative to observe strict hygienic measures in preparing starter cultures and to use absolutely sterile monocultures for raw sausage ageing.

Escherichia coli↗
PubMed1976

Respiratory tract illness in meat wrappers.

A questionnaire survey was done in 152 Houston supermarkets to assess the prevalence of respiratory tract symptoms in meat wrappers exposed to the thermal decomposition fumes of polyvinyl chloride (PVC) film wrap and in two supermarket control groups (checkers and meat cutters). Meat wrappers had increased respiratory tract symptoms; 12% of meat wrappers who smoked (vs 6% and 2% of controls) and 5% of meat wrappers who did not smoke (vs 0% and 0% of controls) had multiple respiratory tract symptoms. It is probable that a large number of meat wrappers have mild symptoms with some progressing to more severe respiratory impairment or clinical asthma.

Adult↗
PubMed1976

Food poisoning caused by parahaemolytic and NAG vibrios after eating meat products.

At total of 15 subjects taken ill with food poisoining caused by parahaemolytic and NAG vibrios after eating boiled pork sausage and boiled veal stomach were examined. The meat products were secondarily contamined in the sausage factory due to the use od non-disinfected lake water which was found to be a natural medium of the vibrios. When the use of this water was prohibited, the contamination of the factory and the meat products disappeared and no further cases of food poisoning due to meat products were notified. The disease has a toxic character, runs a bening course and end after 2--3 days by restoration to full health.

Foodborne Diseases↗