Proposal of a Standard for the Condemnation for Turkey Carcasses Due to Fowlpox

This study aimed at proposing a new technical criteria for condemnation of turkey carcasses due to fowlpox in turkeys as a contribution for the work of the Brazilian Federal Meat Inspection Service. Skin samples from 30 carcasses of a flock of 840 turkeys (Meleagris gallopavo), previously vaccinated for fowlpox and slaughtered in June 2013, were collected. Samples were submitted to histological examination under light microscopy. The virus was identified using standard PCR techniques. The main histological findings were hyperplasia and hydropic degeneration of the epithelium and the presence of intracytoplasmic eosinophilic inclusion bodies. PCR results yielded 83.3% positive and 16.7% negative samples. Fowlpox virus is species specific, and there are no reports of its occurrence in mammals. The macroscopic and microscopic findings of the skin lesions do not justify the total condemnation of carcasses of poultry affected with fowlpox, except in cases of cachexia or repulsive appearance, as established by SIF regulation.

Proposal of a Standard for the Condemnation for Turkey Carcasses Due to Fowlpox

This study aimed at proposing a new technical criteria for condemnation of turkey carcasses due to fowlpox in turkeys as a contribution for the work of the Brazilian Federal Meat Inspection Service. Skin samples from 30 carcasses of a flock of 840 turkeys (Meleagris gallopavo), previously vaccinated for fowlpox and slaughtered in June 2013, were collected. Samples were submitted to histological examination under light microscopy. The virus was identified using standard PCR techniques. The main histological findings were hyperplasia and hydropic degeneration of the epithelium and the presence of intracytoplasmic eosinophilic inclusion bodies. PCR results yielded 83.3% positive and 16.7% negative samples. Fowlpox virus is species specific, and there are no reports of its occurrence in mammals. The macroscopic and microscopic findings of the skin lesions do not justify the total condemnation of carcasses of poultry affected with fowlpox, except in cases of cachexia or repulsive appearance, as established by SIF regulation. (AU)

Analysis of air quality in selected areas of a poultry processing plant with the use of a microbiological air sampler

The aim of the study was to analyze the air quality in selected production facilities specified as the so-called "high-risk zones". Air samples were analyzed using either the sedimentation or the impaction methods. The impaction method showed the applicability of the air sampler in in-situ measurements. An increase in the numbers of aerobic bacteria was observed in most air sample collection sites as the duration of the production time increased. At the three successive dates, it amounted to 163 cfu/m3, 205 cfu/m3, and 324 cfu/m3, respectively. Such dependence was not observed by the of sedimentation method. It was stated that the impaction technique is better to precisely determine numbers of bacteria, yeast, and molds in the air of poultry processing areas. Analyses showed a high level of microbial air contamination in the examined production areas in relation to the guidelines applied in the assessment of indoor air contamination. Based on the recorded results, it was recommended to undertake immediate corrective actions, consisting in the replacement of filters in the refrigeration and air conditioning equipment, as well as to provide comprehensive training for the employees working in the selected facilities.

Analysis of air quality in selected areas of a poultry processing plant with the use of a microbiological air sampler

The aim of the study was to analyze the air quality in selected production facilities specified as the so-called "high-risk zones". Air samples were analyzed using either the sedimentation or the impaction methods. The impaction method showed the applicability of the air sampler in in-situ measurements. An increase in the numbers of aerobic bacteria was observed in most air sample collection sites as the duration of the production time increased. At the three successive dates, it amounted to 163 cfu/m3, 205 cfu/m3, and 324 cfu/m3, respectively. Such dependence was not observed by the of sedimentation method. It was stated that the impaction technique is better to precisely determine numbers of bacteria, yeast, and molds in the air of poultry processing areas. Analyses showed a high level of microbial air contamination in the examined production areas in relation to the guidelines applied in the assessment of indoor air contamination. Based on the recorded results, it was recommended to undertake immediate corrective actions, consisting in the replacement of filters in the refrigeration and air conditioning equipment, as well as to provide comprehensive training for the employees working in the selected facilities.(AU)

Black bone syndrome in chiken meat

Black bone syndrome (BBS) affects poultry industry, and it is caused by the darkening of the tissue adjacent to the bone due to leak age of bone marrow contents during cooking. The objective of this experiment was to estimate BBS incidence in chicken thighs. A completely randomized experimental design, with two treatments (refrigerated or frozen) of 50 replicates each, was applied. The influence of BBS on meat quality was assessed according to bone lightness (*L), and meat appearance and sensorial characteristics. Lightness was measured using a colorimeter (Minolta® 410R) positioned on the proximal epiphyseal growth plate. Meat quality was evaluated after roasting by assigning scores for appearance (acceptable = no darkening, intermediate = little darkened, and unacceptable = severe darkening). Twelve refrigerated and 12 frozen thighs were used for sensorial analysis (adjacent muscle appearance, odor, tenderness, and flavor), assessed using a hedonic scale (1 = bad to 10 = very good) by trained panelists. Lightness was submitted to ANOVA and Tukey's test (p 0.05), and the Wilcoxon test (p 0.05) was used to analyze other characteristics. Confidence intervals were established for BBS based on *L values ( 37.5=BBS and >37.5=normal). The incidence of BBS was 35%,with a 16%increase thighs were frozen. Meat taste was not influenced by the treatments. Meat appearance, flavor, and tenderness were not affected by freezing or refrigeration, only by BBS degree. It was concluded that freezing increases the incidence of BBS and chicken thighs with bones presenting lower luminosity have worse meat quality.(AU)

Salmonella spp. in meat-type quails (Coturnix coturnix coturnix) in the State of São Paulo, Brazil

In the present study Salmonella spp. was surveyed in four flocks of meat-type quails reared in a farm that also had processing plant on site, located in the region of Bastos, state of São Paulo, Brazil. Meconium samples of one-day-old quail chicks were collected from transport cardboard boxes. Cecal content was collected on days 7, 14, 21, 28 and 35 of rearing. At 36 days of age, birds were slaughtered in the farm's processing plant, where two samples of water from the scalding and the chilling tanks and four carcasses per flock were collected. All samples were examined for Salmonella spp. using traditional bacteriological methods. Salmonella spp. was present in meconium samples of three flocks and in cecal feces of the four flocks. This bacterium was also isolated in the chiller water and in the carcasses of three of the evaluated flocks and in the scalding water of one flock. In this study, S. enterica subspecies enterica 4, 5, 12; S. Corvalis; S. Give; S. Lexington; S. Minnesota; S. Schwarzengrund; S. Rissen and S. Typhimurium were the eight serovars identified.

Black bone syndrome in chiken meat

Black bone syndrome (BBS) affects poultry industry, and it is caused by the darkening of the tissue adjacent to the bone due to leak age of bone marrow contents during cooking. The objective of this experiment was to estimate BBS incidence in chicken thighs. A completely randomized experimental design, with two treatments (refrigerated or frozen) of 50 replicates each, was applied. The influence of BBS on meat quality was assessed according to bone lightness (*L), and meat appearance and sensorial characteristics. Lightness was measured using a colorimeter (Minolta® 410R) positioned on the proximal epiphyseal growth plate. Meat quality was evaluated after roasting by assigning scores for appearance (acceptable = no darkening, intermediate = little darkened, and unacceptable = severe darkening). Twelve refrigerated and 12 frozen thighs were used for sensorial analysis (adjacent muscle appearance, odor, tenderness, and flavor), assessed using a hedonic scale (1 = bad to 10 = very good) by trained panelists. Lightness was submitted to ANOVA and Tukey's test (p 0.05), and the Wilcoxon test (p 0.05) was used to analyze other characteristics. Confidence intervals were established for BBS based on *L values ( 37.5=BBS and >37.5=normal). The incidence of BBS was 35%,with a 16%increase thighs were frozen. Meat taste was not influenced by the treatments. Meat appearance, flavor, and tenderness were not affected by freezing or refrigeration, only by BBS degree. It was concluded that freezing increases the incidence of BBS and chicken thighs with bones presenting lower luminosity have worse meat quality.

Black bone syndrome in chiken meat

Black bone syndrome (BBS) affects poultry industry, and it is caused by the darkening of the tissue adjacent to the bone due to leak age of bone marrow contents during cooking. The objective of this experiment was to estimate BBS incidence in chicken thighs. A completely randomized experimental design, with two treatments (refrigerated or frozen) of 50 replicates each, was applied. The influence of BBS on meat quality was assessed according to bone lightness (*L), and meat appearance and sensorial characteristics. Lightness was measured using a colorimeter (Minolta® 410R) positioned on the proximal epiphyseal growth plate. Meat quality was evaluated after roasting by assigning scores for appearance (acceptable = no darkening, intermediate = little darkened, and unacceptable = severe darkening). Twelve refrigerated and 12 frozen thighs were used for sensorial analysis (adjacent muscle appearance, odor, tenderness, and flavor), assessed using a hedonic scale (1 = bad to 10 = very good) by trained panelists. Lightness was submitted to ANOVA and Tukey's test (p 0.05), and the Wilcoxon test (p 0.05) was used to analyze other characteristics. Confidence intervals were established for BBS based on *L values ( 37.5=BBS and >37.5=normal). The incidence of BBS was 35%,with a 16%increase thighs were frozen. Meat taste was not influenced by the treatments. Meat appearance, flavor, and tenderness were not affected by freezing or refrigeration, only by BBS degree. It was concluded that freezing increases the incidence of BBS and chicken thighs with bones presenting lower luminosity have worse meat quality.

Salmonella spp. in meat-type quails (Coturnix coturnix coturnix) in the State of São Paulo, Brazil

In the present study Salmonella spp. was surveyed in four flocks of meat-type quails reared in a farm that also had processing plant on site, located in the region of Bastos, state of São Paulo, Brazil. Meconium samples of one-day-old quail chicks were collected from transport cardboard boxes. Cecal content was collected on days 7, 14, 21, 28 and 35 of rearing. At 36 days of age, birds were slaughtered in the farm's processing plant, where two samples of water from the scalding and the chilling tanks and four carcasses per flock were collected. All samples were examined for Salmonella spp. using traditional bacteriological methods. Salmonella spp. was present in meconium samples of three flocks and in cecal feces of the four flocks. This bacterium was also isolated in the chiller water and in the carcasses of three of the evaluated flocks and in the scalding water of one flock. In this study, S. enterica subspecies enterica 4, 5, 12; S. Corvalis; S. Give; S. Lexington; S. Minnesota; S. Schwarzengrund; S. Rissen and S. Typhimurium were the eight serovars identified.

Salmonella spp. in meat-type quails (Coturnix coturnix coturnix) in the State of São Paulo, Brazil

In the present study Salmonella spp. was surveyed in four flocks of meat-type quails reared in a farm that also had processing plant on site, located in the region of Bastos, state of São Paulo, Brazil. Meconium samples of one-day-old quail chicks were collected from transport cardboard boxes. Cecal content was collected on days 7, 14, 21, 28 and 35 of rearing. At 36 days of age, birds were slaughtered in the farm's processing plant, where two samples of water from the scalding and the chilling tanks and four carcasses per flock were collected. All samples were examined for Salmonella spp. using traditional bacteriological methods. Salmonella spp. was present in meconium samples of three flocks and in cecal feces of the four flocks. This bacterium was also isolated in the chiller water and in the carcasses of three of the evaluated flocks and in the scalding water of one flock. In this study, S. enterica subspecies enterica 4, 5, 12; S. Corvalis; S. Give; S. Lexington; S. Minnesota; S. Schwarzengrund; S. Rissen and S. Typhimurium were the eight serovars identified.(AU)

Listeria spp. no processamento de lingüiça frescal em frigoríficos de Pelotas, RS, Brasil

Food that is highly manipulated, such as fresh sausages, is frequently responsible for spreading food borne diseases. Due to the threat that the bacterium Listeria monocytogenes represents to public health, the aim of this work was to study the presence of Listeria spp., especially Listeria monocytogenes, during processing of fresh sausages, in three slaughterhouses with state food inspection, in the city of Pelotas, Brazil. The raw material used for the sausage elaboration, the equipment used in the processing and the end products were analyzed. The results showed Listeria spp. in 100% of the 41 samples analyzed. Among the different species, L. innocua was the most frequent, isolated from 97.6% of the samples, followed by the L. monocytogenes and L. welshimeri that were isolated from 29.3% and 24.4% of the samples, respectively. The presence of these microorganisms in the samples analyzed, especially in the end product, shows the need for adequateness of the cleaning and sanitation practices of the food processing plants analyzed. It also shows a potential risk of listeriosis to the consumer.

Alimentos intensamente manipulados, como as lingüiças mistas do tipo frescal são freqüentemente responsáveis pela veiculação de enfermidades transmitidas por alimentos. Devido ao risco à saúde pública que a bactéria Listeria monocytogenes representa, este trabalho teve como objetivo estudar a presença de Listeria spp., em especial de L. monocytogenes, durante o processamento de lingüiças mistas do tipo frescal, em três frigoríficos com inspeção sanitária estadual, em Pelotas-RS. Para isso, analisou-se a matéria-prima utilizada no preparo da lingüiça, os equipamentos da linha de processamento e o produto final. Isolou-se Listeria spp. em 100% das 41 amostras analisadas, nos 3 estabelecimentos estudados. Dentre as diferentes espécies, L. innocua foi aquela isolada com maior freqüência, em 97,6% das amostras, seguida por L. monocytogenes em 29,3% e L. welshimeri em 24,4%. A presença destes microrganismos nas amostras analisadas, em especial no produto final, demonstra a necessidade de readequação nas práticas de limpeza e sanificação das plantas de processamento analisadas, bem como representa risco potencial de listeriose ao consumidor.

Listeria spp. no processamento de lingüiça frescal em frigoríficos de Pelotas, RS, Brasil

Food that is highly manipulated, such as fresh sausages, is frequently responsible for spreading food borne diseases. Due to the threat that the bacterium Listeria monocytogenes represents to public health, the aim of this work was to study the presence of Listeria spp., especially Listeria monocytogenes, during processing of fresh sausages, in three slaughterhouses with state food inspection, in the city of Pelotas, Brazil. The raw material used for the sausage elaboration, the equipment used in the processing and the end products were analyzed. The results showed Listeria spp. in 100% of the 41 samples analyzed. Among the different species, L. innocua was the most frequent, isolated from 97.6% of the samples, followed by the L. monocytogenes and L. welshimeri that were isolated from 29.3% and 24.4% of the samples, respectively. The presence of these microorganisms in the samples analyzed, especially in the end product, shows the need for adequateness of the cleaning and sanitation practices of the food processing plants analyzed. It also shows a potential risk of listeriosis to the consumer.

Alimentos intensamente manipulados, como as lingüiças mistas do tipo frescal são freqüentemente responsáveis pela veiculação de enfermidades transmitidas por alimentos. Devido ao risco à saúde pública que a bactéria Listeria monocytogenes representa, este trabalho teve como objetivo estudar a presença de Listeria spp., em especial de L. monocytogenes, durante o processamento de lingüiças mistas do tipo frescal, em três frigoríficos com inspeção sanitária estadual, em Pelotas-RS. Para isso, analisou-se a matéria-prima utilizada no preparo da lingüiça, os equipamentos da linha de processamento e o produto final. Isolou-se Listeria spp. em 100% das 41 amostras analisadas, nos 3 estabelecimentos estudados. Dentre as diferentes espécies, L. innocua foi aquela isolada com maior freqüência, em 97,6% das amostras, seguida por L. monocytogenes em 29,3% e L. welshimeri em 24,4%. A presença destes microrganismos nas amostras analisadas, em especial no produto final, demonstra a necessidade de readequação nas práticas de limpeza e sanificação das plantas de processamento analisadas, bem como representa risco potencial de listeriose ao consumidor.

Listeria spp. occurrence in equipments and processing plants of meat / Listeria spp. ocorrência em equipamentos e ambientes de processamento de carne bovina

The goal of this research was to establish the occurrence of Listeria monocytogenes in several points of meat processing plants such as 01 slaughterhouse and 05 butchers shops sited at north region of Paraná State. The United States Department of Agriculture (USDA) isolation methodology of Listeria spp. was used in 124 samples of equipments/utensils and environmental sources, with species identification by biochemical tests and confirmation by API Listeria (bioMérieux). The results showed frequencies of 6,25% for L. monocytogenes; 68,75% for L. innocua; 18,75 for L. welshimeri; 4,17% for L. seeligeri and 2,08% of L. grayi. The positive samples for L. monocytogenes were equipments of butchers shops, as plastic boxes and tendering machine.

O objetivo desta pesquisa foi estabelecer a ocorrência de Listeria monocytogenes em diversos pontos de plantas de processamento de carne bovina em 01 abatedouro e 05 casas de carnes localizados na região norte do Paraná. Para a detecção de Listeria spp. em 124 amostras de equipamentos/utensílios e instalações, utilizou-se a metodologia preconizada pelo United States Departament of Agriculture (USDA), com identificação das espécies por testes bioquímicos e posterior confirmação pelo API Listeria (bioMérieux). Os resultados obtidos indicaram freqüências de 6,25% de L. monocytogenes; 68,75% de L. innocua; 18,75% de L. welshimeri; 4,17% de L. seeligeri e 2,08% de L. grayi. As amostras positivas para L. monocytogenes tiveram origem em equipamentos de casa de carnes como caixas plásticas e amaciador.

Listeria spp. occurrence in equipments and processing plants of meat / Listeria spp. ocorrência em equipamentos e ambientes de processamento de carne bovina

The goal of this research was to establish the occurrence of Listeria monocytogenes in several points of meat processing plants such as 01 slaughterhouse and 05 butchers shops sited at north region of Paraná State. The United States Department of Agriculture (USDA) isolation methodology of Listeria spp. was used in 124 samples of equipments/utensils and environmental sources, with species identification by biochemical tests and confirmation by API Listeria (bioMérieux). The results showed frequencies of 6,25% for L. monocytogenes; 68,75% for L. innocua; 18,75 for L. welshimeri; 4,17% for L. seeligeri and 2,08% of L. grayi. The positive samples for L. monocytogenes were equipments of butchers shops, as plastic boxes and tendering machine.

O objetivo desta pesquisa foi estabelecer a ocorrência de Listeria monocytogenes em diversos pontos de plantas de processamento de carne bovina em 01 abatedouro e 05 casas de carnes localizados na região norte do Paraná. Para a detecção de Listeria spp. em 124 amostras de equipamentos/utensílios e instalações, utilizou-se a metodologia preconizada pelo United States Departament of Agriculture (USDA), com identificação das espécies por testes bioquímicos e posterior confirmação pelo API Listeria (bioMérieux). Os resultados obtidos indicaram freqüências de 6,25% de L. monocytogenes; 68,75% de L. innocua; 18,75% de L. welshimeri; 4,17% de L. seeligeri e 2,08% de L. grayi. As amostras positivas para L. monocytogenes tiveram origem em equipamentos de casa de carnes como caixas plásticas e amaciador.

Freqüência de contaminação por Listeria monocytogenes, em evaporadores de uma indústria frigorífica em Iguatemi, MS / Frequency of contamination for Listeria monocytogenes, in evaporators of a refrigerating industry in Iguatemi, MS

Nas últimas décadas, a indústria alimentícia sofreu importantes avanços tecnológicos, tanto na produção como na conservação dos alimentos. Uma das grandes preocupações da indústria de alimentos refere-se a qualidade dos produtos que serão consumidos pela população. Entre as doenças transmitidas por alimentos, a listeriose destaca-se por sua agressividade, podendo ocasionar uma série de alterações patológicas, incluindo septicemia, encefalites e aborto, entre outras. O objetivo deste estudo foi investigar a presença de Listeria monocytogenes em evaporadores localizados em áreas de manuseio de carnes em uma indústria frigorífica em Iguatemi-MS. Trata-se de um estudo descritivo transversal, realizado no período compreendido entre agosto de 2004 a janeiro de 2005. Foram coletadas e analisadas 115 amostras do material depositado na superfície de 67 evaporadores, localizados em áreas de manipuladores e conservação de produtos. O material foi coletado por meio do swab test e enviado para teste laboratorial. Os resultados da pesquisa de Listeria spp. foram expressos em presente ou ausente. Os resultados foram analisados por estatística descritiva. Não foi detectada a presença de Listeria monocytogenes nas amostras coletadas nas áreas de manipulação de carne, na indústria frigorírica estudada, sugerindo a eficiência da higienização dos evaporadores investigados.(AU)

In the last decades food industry has been suffering important technologic advances, both in production and food conservation. One of the greatest concerns for the food industry regards the quality of the products that will be available for population consume. Among diseases spread out by food, the listeriosis stands out for its aggressiveness, causing a series of pathological changes, including septicemia, encephalitis, and miscarriage, among others. The reason for this study was to investigate the presence of listeria monocytogenes in evaporators located in meat handling areas at this frigorific industry located in Iguatemi- MS. It regards a sectional study, held within August, 2004 and January,2005. We collected and analyzed 115 samples of the material deposited on the surface of 67 evaporators, located in both products handling and conservation areas. The material was collected through the swab test, and was sent for lab tests. Results of the Listeria spp research were expressed in present or absent and were analyzed by descriptive statistics. The presence of Listeria monocytogenes was not detected on the samples collected from meat handling areas at the frigorific industry studied, suggesting the hygiene efficiency in the evaporators investigated. (AU)