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t: FLWI Ausgabe: 003 / 3
et Deadline: 05-07-2007 12:00
NAME: X001 LETZTE. AEND.: 30Aug2007 13
p2007 BINTZ
Volume 22 D 42804 F
Volume 22 2
usgabe: 003 / 3 Ressort: Aktu
ne: 05-07-2007 12:00
X001 LETZTE. AEND.: 30Aug2007 13:07:56 BED.:a
BINTZ
Volume 22
Food law
Journal for meat production duct d and meat processing
Journal Jour for meat production
Journal for meat production and meat
Hygiene: Safe meat products appling clean room technology
New “Hygiene Package”
of the European Union
07:56 BED.:afrb ZE
and meat processing
logy
”
3/2007
Hygiene strategy
No difference compared
with fresh product
Packaging
Coding solutions for
the meat industry
Slaughtering
Ritual slaughter
of dromedaries
Research & Development
Effect of starter culture
during Nham fermentation
Hygiene: Safe meat products appling clean room technology
Food law
New “Hygiene Package”
of the European Union
D D 42804 42 F
3/2007
Hygiene strategy
No difference compared
with fresh product
Packaging
Coding solutions for
the meat industry
Slaughtering
Ritual slaughter
of dromedaries
Research & Development
Effect of starter culture
during Nham fermentation
t: FLWI Ausgabe: 003 / 3
set Deadline: 05-07-2007 12:00
NAME: X001 LETZTE. AEND.: 30Aug2007 13
p2007 BINTZ
Volume 22 D 42804 F
Editorial
Health safety of foods
requires integrated approach
Dr. Ralf Lautenschläger reflecting on increasing role of hygiene
t the end of June 2007 the 18-month well as chemical resistance guaranties for
A transitional period, which was intend- safe products. Short news about how to
ed to give the Member States of the Eu- check all these properties by analysing oxropean
Union (EU), third countries and ygen, controlling and measuring package
the affected branches of industry the op- volume complete this area.
portunity of preparing for the new food
and feed law requirements, was over. n a way many articles and news in
Coming into force 1 January 2006 the IFLEISCHWIRTSCHAFT International reflect
most fundamental, comprehensive and far- the necessity of thinking in hygienic catereaching
change in the European food and gories. Taking the annual meeting of the
feed law now takes effect equally for all INSCA (International Natural Sausage
feed and food establishments.
Casing Association), the pre-
Due to the motto “from stasentation
of the CMA (China
ble to table” the new law
Meat Association) including
pursues an integrated ap-
the invitation to the World
proach and transfers full re-
Pork Conference in Nanjing
sponsibility to feed and food
2007 or the re-assessment of
companies for the health
BSE related risk of bovine in-
safety of the foods and feeds
testines by the EFSA (Europe-
they produce and bring into
an Food Safety Authority) –
circulation. And the regula-
they all show the raising globtion
is also applying for all
al shipping of meat and meat
meat processors and suppli-
products which requires a high
ers merchandising with the
standard in food safety and
EU Member States. The pre-
hygiene. Some of the scientific
sentation of Irish beef farm-
and research reports published
ers to EU Commission officials, which is with this issue also deal with microbiolog-
reflecting on the lack of effective controls ical aspects of fresh meat and meat prod-
and standards in the Brazilian beef sector, ucts during processing.
is one example of possible consequences
(p. 10).
ther papers highlight technological as
Owell as nutritional properties of differ-
inked and corresponding to this issue’s ent kinds of meat in dependence on proc-
L focus topic on hygiene a detailed deessing and environmental conditions, rescription
of the new EU “Hygiene packspectively. Authors indicated that slaughage”
and its effects on food enterprises is terhouse conditions influence pH and tem-
given. Furthermore, an interesting report perature decline curves of the carcasses
on the implementation of clean room and thus the water holding capacity of
technology in a meat processing and pack- pork. With respect to the nutritional value
aging company is presented. This technol- of pheasants it was shown that there is a
ogy may provide an important prerequi- difference between wild and farm animals.
site to prevent microbiological, chemical Investigating the emulsifying properties of
and physical recontamination and thus to turkey giblets it was concluded that some
produce safe packaged meat products for are suitable to improve the product quali-
the retail market and the consumer. Films ty of cooked wiener type sausages. And fi-
and foils – the second topic focussed in nally, the influence of additives and ingre-
this issue – also regard health safety of dients on the fermentation process – espe-
foods. Only the combination of hygienic cially on the development of Salmonella
processing and application of suitable spp. – of Nham, a Thai fermented meat, is
packaging materials with special properties described.
in terms of flexibility, oxygen barrier attributes,
seal, bond and tensile strength as
Fleischwirtschaft International 3/2007
Journal for meat production odduc
and meat processing
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Volume 222
Journal Journ for meat production
3/2007
Hygiene strategy
No difference compared
with fresh product
Packaging
Coding solutions for
the meat industry
Slaughtering
Ritual slaughter
of dromedaries
Research & Development
Effect of starter culture
during Nham fermentation
Hygiene: Safe meat products appling clean room technology
Food law
New “Hygiene Package”
of the European Union
48 | 49
rodukt: FLWI Ausgabe: 003 /
peset Deadline: 05-07-2007 12:00
NAME: X001 LETZTE. AEND.: 30Aug200
7 BINTZ
Volume 22 D 42804 F
Volume 22
Volume 22 D 42804 F
Journal for for meat mea meat t production and an and d meat processing processi processing ng
3/ 3/2007 3 2007
Hygiene strategy
No difference compared
with fresh product
Packaging P Packaging k i
Coding CCoding di solutions l ti for f
the th meat t industry i d t
Slaughtering
Ritual slaughter
of dromedaries
Research & Development
Effect of starter culture
during Nham fermentation
Hygiene: Safe meat products appling clean room technology
Food law
New “Hygiene Package”
of the European Union
p
Journal for meat production and meat processing
Journal for meat product
3 R
07 13:07:56 BED.:afrb ZE
3/2007
Hygiene strategy
No difference compared
with fresh product
Packaging
Coding solutions for
the meat industry
Slaughtering
Ritual slaughter
of dromedaries
Research & Development
Effect of starter culture
during Nham fermentation
Hygiene: Safe meat products appling clean room technology
Food law
New “Hygiene Package”
of the European Union
ction and meat processing
3 007
D 42804 F
Microbiology
Gram-negative bacteria a public health risk
ber of 1.3x10
36 Fleischwirtschaft International 3/2007
5 , 4.1x104 , 6.8x103 ,
and 3.6x103 cfu/g, respectively in
Table 4.
Highest proteolytic activity
was observed in P. putida under
psychrotrophic conditions
whereas P. acidovorans isolates
showed no proteolytic activity
(Tab. 5). Antibiotic susceptibility
results of the isolates obtained
from the raw minced meat are
shown in Table 6.
Discussion
In this study, Pseudomonas performed in Turkey (ELMALI
was the most dominant organism and YAMAN, 2005; TEKINSEN et
followed by Acinetobacter. SAHA al., 1980). In this study, the mean
and CHOPADE (2001) reported count of Enterobacteriaceae was
similar results; 47 (47.96%) out similar to and the total mesophil-
of 98 bacterial strains were Pseuic bacteria count was lower than
domonas and 28 (28.57%) were those of KHALAFALLA and EL-
Acinetobacter in 12 retail meat SHERIF, (1993). According to the
samples. NORTJE et al. (1990) re- Turkish Food Codex 2000/5
ported that Pseudomonas spp. (Anonymous), maximum count
comprised 37.2% of 1,265 psy- of total aerobe mesophilic bactechrotrophic
microbial popularia in fresh minced meat has to be
tions from meat and meat contact 5x10
surfaces, and Acinetobacter and
Alcaligenes were isolated in
4.5% and 2.5%, respectively. In
fresh meat samples, ERIBO and
JAY (1985) found Acinetobacter
in 14.6% (n=20), of which 16
were A. lwoffii and 4 were A. calcoaceticus
isolates. However, in a
study by GENNARI and LOMBAR-
DI (1993), A. lwoffii (71.7%) and
A. anitratum (24.1%) were reported
as the frequent Acinetobacter
species in food strains.
With this investigation, P. fluorescens
(biotype I, II) has been
isolated as predominant species
from Pseudomonas isolates.
These biotypes of meat associated
Pseudomonas fluorescens have
been dealt with only a few studies
(MOLIN and TERNSTROM, 1982).
SHAW and LATTY (1984). P. fluorescens
biotypes I and III were
reported to exist in meat (MOLIN
and TERNSTROM, 1982). SHAW
and LATTY (1984) found P. fluorescens
biotype I in 4% and P.
fluorescens biotype II in 0.9%
amongst 787 strains of Pseudomonas
isolated from meat.
Microbial growth
The results of this work regarding
total mesophilic bacteria
and Enterobacteriaceae were
lower than in the previous studies
6 cfu/g. So, presented results
show that the total aerobe mesophilic
bacteria counts in raw
minced meat are within the acceptable
limits.
Psychrotrophic Enterobacteriaceae
are widely distributed in
meat and meat products, their existence
indicates the possible
presence of harmful bacteria
(LINDBERG et al., 1998; O’BRIEN
and MARSHALL, 1996). Some of
the psychrotrophic Enterobacteriaceae
may constitute a public
health problem if present in large
numbers (LINDBERG et al., 1998).
According to this study, the mean
amount of psychrotrophic Enterobacteriaceae
was 3.6x103 cfu/g.
This result correlates the results
KHALAFALLA and EL-SHERIF’s,
(1993). MOUSA et al., (1993) reported
that the mean values for
total mesophilic and Enterobacteriaceae
were 7.2x108 5 4.3x10 cfu/g., respectively.
UZUNLU and YILDIRIM (2003) reported
that Pseudomonas spp.
cfu/g. and
could be isolated by 4.6x104 In the present study, 48% of
the P.putida isolates had proteo-
Tab. 4: Microbial counts (cfu/g) of the analysed microorganisms in minced lytic activity under psychro-
meat samples (n±=±53; positive samples: 100% each)
trophic conditions. The other
Bacteria Count cfu/g (log10/ml)
Pseudomonas species such as
Min Max Mean
P.fluorescens biotype I and P. flu-
Total aerobe mesophile
microorganisms (30 °C) 2.8x10 orescens biotype II showed proteolytic
activity in 40% and 12%
of the isolates, respectively. P.acidovorans
isolates had no proteolytic
effect (Tab. 5). GRIFFITH
(1989) reported that P. fluorescens
isolates showed proteolytic
activity. In another study; BRAUN
et al. (1999) also reported proteolytic
activity of Pseudomonas
fluorescens in raw and heated
food.
cfu/g
in ground beef. The presence of Antibiotic resistance
these bacteria indicates that gen- Antibiotic use may cause an ineral
hygiene and especially the crease in antibiotic resistance not
high level of aerobe mesophilic only in pathogenic bacterial
count and Pseudomonas count strains but also in strains of endo-
affect the shelf life of ground beef. genous flora of humans and animals.
Multiresistant bacterial
Proteolytic activity
strains of animal origin may
Proteolytic activity is impor- spread into human population eitant
for the development of raw ther by direct contact or through
meat texture and flavour (TOL- foods of animal origin. From re-
DRA, 1998). However, extra-celsistant strains in the human inlular
enzymes, especially protestine, genes coding for resistteases
secreted by psychrotrophic ance to antibiotics can be trans-
bacteria mostly Pseudomonas ferred to bacterial strains belong-
species, are well-known causes of ing to natural microflora (BOspoilage
in meat, milk and dairy GAARD and STOBBERINGH, 2000).
products. Spoilage bacteria such Antibiotic resistance of Pseudo-
as Pseudomonas are generally monas is critical especially when
not harmful, but they will cause hospital infections are concerned,
food to deteriorate or lose quality in which contamination with
by getting mouldy, developing a meat may play a role. In recent
bad odour, or feeling sticky on the years, Acinetobacter has
outside (SIRAGUSA et al., 1998). emerged as an important nosoco-
Pseudomonas in meat can also almial pathogen and it is one of the
low for aerobical spoiling at re- most resistant bacteria to antifrigerator
temperatures (GENNA- biotics and metals (DESHPANDE et
RI et al., 1989; SAHA and CHO- al., 1993; GENNARI and LOMBAR-
PADE, 2001). In addition, Acineto- DI, 1993). According to the prebacter
play an important role in sent results, Pseudomonas, Aci-
the spoilage of meat and foods netobacter and Alcaligenes spe-
under various conditions (FRA- cies were mostly resistant to
ZIER and WESTHOFF, 1995). amoxicillin, ampicillin and second
generation cephalosporins
Only P. acidovorans non-proteolytic
whereas these bacteria were not
Tab. 5: Proteolytic activities of Pseudomonas isolates from raw minced meat resistant to ceftriaxone, a third
samples
generation cephalosporin. This is
Species Number of isolation Proteolysis at +4 °C comparable to the results of GENabs.
% abs. % NARI and LOMBARDI, 1993, except
P. fluorescens biotype I 12 40.0 10 40.0 for ceftriaxon resistance (Tab. 6).
P. fluorescens biotype II 3 10.0 3 12.0
P. putida 14 46.7 12 48.0 Conclusion
P. acidovorans 1 3.3 – –
Total 30 25
Raw minced meat samples
Source: CITAK and KAMANLI Fleischwirtschaft International 3/2007 were contaminated with food
2 (2.45) 5.5x106 (6.74) 1.3x105 (5.11)
Total psychrotrophic
microorganisms (4 °C) 1.2x102 (2.08) 8.5X105 (5.93) 4.1x104 (4.61)
Total Enterobacteriaceae
(30 °C) 1.0x102 (2.00) 6.8x104 (4.83) 6.8x103 (3.83)
Total psychrotrophic
Enterobacteriaceae (4 °C) 2.2x10 (1.34) 3.75x104 (4.57) 3.6x103 Aerobe mesophile counts within acceptable limits
ans isolates
tic activity
sceptibility
s obtained
d meat are
(3.56)
Source: CITAK and KAMANLI Fleischwirtschaft International 3/2007
eudomonass performed rformed in Turkey (ELMALI
t organism and nd YAMAN, 2005; TEKINSEN et
acter. SAHAA all., 1980). In this study, the mean
) reportedd cou ount of Enterobacteriaceae was
7.96%) out similar to and the total mesophil-
were Pseu- ic bacteria bac count was lower than
57%) were thosee t of KHALAFALLA
and ELretail
meat SHERI RIF, (1993). According to the
(1990) re- Tu Turkis ish Food Codex 2000/5
monas spp. (An Anonyymous), maximum count
1,265 psy- of to total aaerobe mesophilic bactealpopularia
in fres esh minced meat has to be
meat contact 5x100
bacter and
solated in
ectively. In
ERIBO and
netobacter
which 16
were A. calowever,
in a
d LOMBAR-
71.7%) and
) were rentAcinetood
strains.
on P fluo-
6 5 4.3x10 cfu/g., respectively.
UZUNLU and YILDIRIM (2003) reported
that Pseudomonas spp.
cfu/g u/g. So, presented results
show w that t the total aerobe mesophilic
bact cteria counts in raw
minced d mea eat are within the acceptable
e limit its.
Psychr hrotrop ophic Enterobacteriaceae
arre wid idely distributed in
meat and meat t pproducts,
their existence
ind ndicates tes the possible
presence of harmful armful bacteria
(LINDBERG et t al., 1998; O’BRIEN
and MARSHALL, , 1996). Some of
the psychrotrophic Enterobacteriaceae
may constitute a public
health problem if present in large
could be isolated by 4.6x104 Total aerobe mesophile
microorganisms g (30 °C) 2.8x10 orescens biotype II sho
teolytic activity in 40%
of the isolates, respective
dovorans isolates had n
lytic effect (Tab. 5).
(1989) reported that P.
cens isolates showed pr
act ctivity. In another study
et al. a (1999) also reporte
lytic tic activity of Pseud
fluor f orescens in raw an
food. d
cfu/g
in ground beef. The presence of An Antibiot otic resistance
these bacteria indicates that gen- Antib A ibiotic use may cau
eral hygiene and especially the crea ease inn antibiotic resis
high level of aerobe mesophilic only y in n pathogenic
count and Pseudomonas count strainns but ut also in strains
affect the shelf life of ground beef. genouus flor ora of humans
mals. Muultiresistant
Proteolytic activity
strains s of aanimal orig
Proteolytic activity is impor- spread into int human hu popu
tant for the development of raw ther by di direct t contact c or
meat texture and flavour (TOL- foods of animaal an origin.
DRA, 1998). However, extra-cel- sistant straains in the hu
lular enzymes, especially pro- testine, genes ge ccoding fo
teases secreted by psychrotrophic ance to antibiootics an can b
bacteria mostly Pseudomonas monas ferred to bacterial bacte strain
species, are well-known ll-known caus causes of ing to natural nat microflo
spoilage in meat, mea milk lk and ddairy
airy GAARD and STOBBERING
products. s. Spoilage bacteria ba such Antibiotic resistance of
as Pseud Pseudomonas are generally monas is critical especia
not harmful, but they will cause hospital infections are co
food to deteriorate or lose quality in which contaminati
by getting mouldy, developing a meat may play a role.
bad odour or feeling sticky on the years Acinetobacte
2 (2.45) 5.5x106 (6.74) 1.3x105 (5.11)
Total psychrotrophic
microorganisms g (4 °C) 1.2x102 (2.08) 8.5X105 (5.93) 4.1x104 (4.61)
Total Enterobacteriaceae
(30 °C) 1.0x102 (2.00) 6.8x10 x104 (4 (4.83) 83) 6.8x103 (3.83)
Total psychrotrophic
Enterobacteriaceae (4 °C) C) 2.2x1 2.2x10 (1.34) 3.75x10 .75x104 (4 (4.57) 5 3.6x103 (3.56 56)
Source: CITAK and KK KAMA AMANLI
Fleischwirtschaft International 3/2007
P