Evaluation of control over the microbiological contamination of carcasses in a lamb carcass dressing process operated with or without pasteurizing treatment.

The aim of this study was to quantify the hygienic status of a lamb slaughterhouse by means of multivariate statistical analysis, to demonstrate how the microbiological data could be exploited to improve the lamb slaughter process by constructing control charts and to evaluate the potential effect of an intervention step such as steam application on the microbiological quality of lamb carcasses. Results showed that pelt removal and evisceration were hygienically uncontrolled. TVC and Enterobacteriaceae progressively increased from the stage 'after pelt removal of hind and forelegs/before final pulling' to the stage 'after evisceration/before pluck removal' thus indicating possible deposition of microorganisms during these operations. It seems that the processing stages of freshly produced carcasses were better distinguished by Enterobacteriaceae, with evisceration contributing mostly to the final Enterobacteriaceae counts. Application of steam during the lamb slaughter process reduced microbial counts without adverse effects on the organoleptic characteristics of the carcasses. Moreover, the construction of control charts showed that decontamination with steam contributed to the maintenance of an in control process compared to that before the application of steam, suggesting the potential use of steam as an intervention step during the lamb slaughter process.

Supporting the extensive dairy sheep smallholders of the semi-arid region of Crete through technical intervention.

The objective of this field study was to depict the extensive system of dairy sheep farming in the semi-arid environment of the island of Crete and to assess the potential margins of improvement through technical intervention. Forty-three family-run farms keeping a total of 13,870 sheep were surveyed in seven representative areas of the island. Several parameters were dealt with, concerning socio-economy, flock management and productivity. Study areas differed widely regarding feeds supplied per sheep, land cultivated for feeds, grazing land utilized and housing space. A range of parameters were recorded on flock size and their production characteristics such as births, fertility and number of lambs weaned. Milk yield and parameters associated with milk quality, such as somatic cell counts and total microbial flora, were also recorded. Technical intervention was directed towards removal of non-productive animals, programming of matings, balancing of diets, management of grazing lands and health care. Ewe fertility and numbers of lambs weaned per ewe, as well as harvested milk and milk quality (based on somatic cell counts and microbial load of milk) were also significantly improved. Information derived from this study stresses the important role of extension services to small farm sustainability and contributes to our knowledge of the dairy sheep farming systems in countries around the Mediterranean and elsewhere.

Losses in weight and body water in sows after weaning.

The loss of body water of eight sows in the 7 d following weaning was determined using the deuterium oxide dilution technique. Four of the sows had received a concentrate diet in restricted amounts while the other four had been given the same diet mixed with two-thirds its weight of oat husks ad lib. during the whole of the preceding lactation. Certain blood and urine constituents were also measured. Loss of body water was significantly less (P less than 0.05) than weight loss of fasted animals, but body water losses were considerable in six of the eight animals. Excretion of urinary nitrogen, urea and creatinine and levels of plasma urea were higher, while levels of plasma non-esterified fatty acids and the hydroxyproline index were lower 1 week after weaning compared with values obtained on the day following weaning. These results indicate that in addition to water loss, depletion of body tissue, including protein, occurs in the newly-weaned sow.