Mycotoxin in the food supply chain-implications for public health program.

Mycotoxins are a group of naturally occurring toxic chemical substances, produced mainly by microscopic filamentous fungal species. Regarding potential synergisms or even mitigating effects between toxic elements, mycotoxin contamination will continue to be an area of concern for producers, manufacturers, regulatory agencies, researchers, and consumers in the future. In Serbia, recent drought and then flooding confirmed that mycotoxins are one of the foodborne hazards most susceptible to climate change. In this article, we review key aspects of mycotoxin contamination of the food supply chain and implications for public health from the Serbian perspective.

Treatment of cattle hides with Shellac-in-ethanol solution to reduce bacterial transferability--a preliminary study.

A solution of natural, food-grade resin (Shellac) in ethanol was evaluated to treat samples of visually clean and dry cattle hides with the aim to reduce bacterial removability from the hides by swabbing. Hide treatment by 23% Shellac-in-ethanol solution reduced sponge-swabbing recoveries of general microflora (TVC) by a factor of 6.6 logs (>1000-fold larger than the 2.9 log reduction observed by ethanol alone), and of generic Escherichia coli and Enterobacteriaceae by factors of at least 2.9 and 4.8 logs, respectively. These reductions were superior to those achieved by a sanitizer rinse-vacuum hide treatment. Significantly greater reductions of TVC recoveries from hides were achieved when using higher Shellac concentrations (23 and 30% rather than 4.8-16.7%) and when Shellac solution temperatures were 20-40 degrees C rather than 50-60 degrees C. Furthermore, the Shellac-based treatment also markedly reduced the E. coli O157 prevalence (3.7-fold reduction) on natural, uninoculated hides, as well as the counts of E. coli O157 on artificially inoculated hides (2.1 log reduction). This preliminary study indicated that a "bacterial on-hide immobilisation" approach to reducing transmission of microorganisms from cattle hide is promising and so will be further explored.

The occurrence of Escherichia coli O157 in/on faeces, carcasses and fresh meats from cattle.

The aim of this study was to investigate whether Escherichia coli O157 is present in/on raw beef in Serbia. Correlated faecal and carcasses samples from 115 slaughtered cattle plus 26 uncorrelated carcass samples were examined. E. coli O157 detection and identification was performed using selective enrichment and immunomagnetic separation followed by selective media-plating and biochemical tests. The E. coli O157 occurrences were 2.6% in faeces and 2.8% on carcasses. The E. coli O157 occurrences were 0%, 6.2% and 2.1%, respectively, in 106 samples of beef trimmings, 48 samples of minced beef and 48 samples of batter intended for production of raw, fermented sausages. The results confirmed that faecal contamination is very important for the occurrence of E. coli O157 on beef carcasses. Furthermore, the present study revealed occasional presence of the pathogen in raw materials used for producing raw, fermented beef sausages.

Occurrence of Escherichia coli O157 on hides of slaughtered cattle.

AIMS: To obtain the first information on the occurrence of Escherichia coli O157 on hides of slaughtered cattle in Serbia. METHODS AND RESULTS: A total of 355 swabs were taken on the slaughterline from five areas of hide of each of the 71 cattle in a single commercial abattoir in Serbia. Using an ISO method incorporating enrichment and immunomagnetic separation steps, E. coli O157 was isolated from the hides of 20 animals (28 x 2%). With respect to different areas of the hides, the occurrence of the pathogen was, in decreasing order: hooves (11 x 3%), brisket (8 x 4%), rump (7 x 0%), neck (4 x 2) and flank (2 x 8%). In addition, factors that had more or less effects on the occurrence included visible dirtiness of the hide, cattle's age category, geographical origin of the animals and season. CONCLUSIONS: This study revealed the presence of E. coli O157 in the beef chain in Serbia and confirmed hide as an important potential source of related contamination of beef carcasses. Therefore, incorporation of preskinning hide decontamination treatments into HACCP-based slaughterline hygiene control measures could be very useful. SIGNIFICANCE AND IMPACT OF THE STUDY: The results will enable further optimization of necessary measures along the beef chain to reduce the E. coli O157 risks in Serbia.