Investigation for possible source(s) of contamination of ready-to-eat meat products with Listeria spp. and other pathogens in a meat processing plant in Trinidad

In 2003, there was a recall of three processed (chicken franks, spice ham and turkey ham ready-to-eat (RTE) meat products by a large processing plant in Trinidad as a result of contamination by Listeria monocytogenes. The study was conducted to investigate the possible source(s) of Listeria contamination of recalled RTE meat products and to determine the prevalence of Listeria spp., Salmonella spp., Escherichia coli and Campylobacter spp. in the products and air within the plant. Raw and processed meat products, as well as food contact surfaces were also tested for Salmonella spp., Listeria spp. and Campylobacter spp. initially after thorough clean-up and close-down of the plant. Faecal and effluent samples from the piggery, in close proximity to the plant, were tested for the presence of Salmonella spp., Listeria spp. and Campylobacter spp. Air samples and food contact surfaces were negative for the tested organisms. Ten (58.8 per cent) of the 17 effluent samples and 4 (11.8 per cent) of the 34 faecal samples were positive for Campylobacter coli. Of the 11 raw meat products tested, 10 (90.9 per cent) were positive for E. coli and Listeria spp. either singly or in combination. Of the 32 processed RTE products tested, 11 (34.4 per cent) were positive for E. coli, Salmonella spp., Listeria spp. and Campylobacter spp. in combination or singly. Eleven (61.1 per cent) of 18 processed products contained unacceptable levels of aerobic bacteria using international standards. Four months later, following the implementation of recommended cleaning, sanitizing and hygienic practices at the plant, pre- and post-processed products were sampled and Listeria spp. were identified in 4 (80.0 per cent) of the 5 raw products and in 1 of the 5 (20.0 per cent) finished products. It was concluded that the close proximity of the piggery to the processing plant was not the probable source of Listeria contamination of the recalled meat products.

An analysis of the bacterial flora of meat carcasses

Meat production at the Kingston and St. Andrew and Orchard Farm Abattoir is undertaken under grossly unsatisfactorily conditions. Extensive microbial contamination could have adverse implications for the health of consumers of meat produced at the abattoirs. This study sought to determine the microbial quality and safety of the carcasses produced at the abattoirs as well as the knowledge, attitude and practice of abattoir workers with respect to sanitary slaughter and processing of animals. Samples were taken from approximately 25 percent bovine and porcine carcasses produced at the abattoir over a two-week period. Laboratory analyses were performed on these samples to determine the coliform count, E. coli count and the presence of salmonella. The condition under which slaughtering took place was observed. Informal interviews with butchers to determine their knowledge, attitude and practice with respect to sanitary slaughter were also conducted. The results showed extensive contamination of the carcasses produced. The E. coli count on carcasses, fell well outside acceptable standards. The presence of Salmonella also fell outside the limits of acceptable standards at one of the abattoirs. The presence of salmonella was detected on meat from the other abattoir though within acceptable limits. Poorly maintained facilities and equipment and lack of aseptic technique in processing and the use of untreated water in the abattoir were factors which impacted on the quality of meat produced. The study concluded that the meat produced at the Kingston and St. Andrew and Orchard Farm abattoirs places consumers at risk of contracting food borne disease. There were no significant differences between quality and safety of meat produced at the two establishments. There is need for effective quality control systems to be established in the abattoirs with a view to correcting process defects and ultimately reduce the levels of contamination of the carcass.(Au)

The meat story - part 2

We now know for sure that total fats, saturated fats, cholesterol and excess caloric intake in our food are linked to chronic non-communicable disorders such as diabetes, heart diseases, hypertension and some forms of cancer. Red meats have been singled out because they were among the earliest food items discovered to have a significant quantity of total fat, saturated fat and cholesterol.

Port health surveillance of imported meats at Port Bustamante Kingston Jamaica and a comparison with Port of Spain Trindad

During recent years surveillance has assumed greater importance in the prevention and control of imported diseases. The increasing numbers of infectionsand the emergence of new diseases gives rise to increases of selected specific factors known to be associated with these infections. International movement of foods is increasing in the Caribbean region hence the need for continuous scutiny of the factors that determine the occurence and distribution of diseases. International cooperation is needed in avoiding low quality products and in dealing with re-shipment of rejected foodstuffs. A survey was done amongst a total of 146 workers consisting of 35 sanitation workers, 66 cold storage strippers and 45 public health inspectors. Information was sought in order to assess the level of surveillance of imported meats and factors that impact on the prevention and control of foodbourne diseases. Sanitation was generally satisfactory at both ports. It was found that the mean practice scores of all categories of workers were greater than their mean knowledge scores at both ports. Mean knowledge scores for cold storage strippers were less than 60 percent at both ports. The regular cleaning and maintenance of the ports ensure a safe environment and assist in prevention of contamination. This does not mean that safety is assured as the port is an ideal place for the harbourage of rats and insects pests. The low knowledge scores of cold storage strippers may be the result of not having any formal training in the handling and storage of meats. Surveillance of meats through inspection should be accompanied by regular sampling. (AU)

Bacteriological aspects of a hatchery and a meat processing plant in Jamaica

In this thesis, the sanitation and bacteriological aspects of a hatchery and a meat processing plant were examined. The levels of bacterial contamination throughout the hatchery were determined. The microflora of each room of the hatchery and the effect of washing on them was examined by identification of 370 bacterial isolates before and after washing. The effectiveness of the quaternary ammonium sanitizer and other cleaning agents used for washing was examined. The microbiological quality of the hatchery's water supply was also investigated. The results indicate that washing and sanitizing did not affect the gram-negative bacteria although gram-positive bacteria were killed. Pseudomonas, Plesiomonas and Enterobacter therefore dominated the post-washing flora. The water supply of the hatchery was found to be contaminated. It is postulated that the high numbers of these bacteria may reduce the efficiency of the hatchery by causing high chick mortality and infertility due to bacterial contamination. Bacteriological conditions of a frankfurter processing operation in one of the meat processing plants were investigated. The sanitary state of the equipment, packages and workers' hands in the processing plant were examined. Bacterial levels of the meat at various stages of processing and the bacterial population in its environments were determined by identification of 350 bacterial isolates. The effect of processing on the bacterial count in frankfurters and the heat resistance of surviving bacteria after cooking were examined. The cooking/smoking operation of frankfurter production was shown to be ineffective because of poor process control. Sanitation at the plant was poor, resulting in an unsafe product which was contaminated with staphylococci and thermoduric, antibiotic-resistant enterococci. It is highly recommended that regular bacteriological checks on the sanitation programme and the finished product should be undertaken to ensure a safe and high quality product (AU)

Strategies for alleviating marketing constraints of livestock products in the Caribbean

This paper attempts to identify marketing constraints to livestock products and to develop strategies for alleviating these constraints. The discussion begins with the rationale for the existence of markets for livestock products. Pertinent marketing concepts are clarified as a basis for identifying the constraints, and strategies are developed based on rational economic and technical analysis

Monitoring of frozen meat and meat products at ports of entry in Kingston by the Public Health Inspector for period 1975-79

The criteria which were used to pass the meat as fit for human consumption, the quantity and types of meats which were condemned and reasons for their condemnation were also investigated. It was found that: (i) The notification of the arrival of ships was not satisfactory. (ii) There are no written criteria for passing meats, but the method of inspection used was satisfactory. (iii) Large quantities of meat were condemned over the period under study and poultry meat headed the condemnation. Dehydration decomposition and freezer-burn were the principal reasons for condemnation. (v) There was no condemnation of mutton for the years 1978 and 1979. (vi) Mutton had the lowest condemnation which could be attributed to the type of packaging. (vii) Containerization of meats increased as of 1977. Based on the findings, measures for the improvement of the monitoring system were devised. (AU)