Comprehensive evaluation and implementation of improvement actions in butcher shops

Foodborne pathogens can cause acute and chronic diseases and produce a wide range of symptoms. Since the consumption of ground beef is a risk factor for infections with some bacterial pathogens, we performed a comprehensive evaluation of butcher shops, implemented improvement actions for both butche...

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Detalles Bibliográficos
Autores principales: Leotta, Gerardo Aníbal, Brusa, Victoria, Galli, Lucía, Adriani, Cristian, Linares, Luciano Héctor, Etcheverría, Analía, Sanz, Marcelo E., Sucari, Adriana, Peral García, Pilar, Signorini, Marcelo
Formato: Articulo
Lenguaje:Inglés
Publicado: 2016
Materias:
Ciencias Veterinarias
Butcher Shops
Foodborne pathogens
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/86513
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-86513
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Veterinarias
Butcher Shops
Foodborne pathogens
spellingShingle Ciencias Veterinarias
Butcher Shops
Foodborne pathogens
Leotta, Gerardo Aníbal
Brusa, Victoria
Galli, Lucía
Adriani, Cristian
Linares, Luciano Héctor
Etcheverría, Analía
Sanz, Marcelo E.
Sucari, Adriana
Peral García, Pilar
Signorini, Marcelo
Comprehensive evaluation and implementation of improvement actions in butcher shops
topic_facet Ciencias Veterinarias
Butcher Shops
Foodborne pathogens
description Foodborne pathogens can cause acute and chronic diseases and produce a wide range of symptoms. Since the consumption of ground beef is a risk factor for infections with some bacterial pathogens, we performed a comprehensive evaluation of butcher shops, implemented improvement actions for both butcher shops and consumers, and verified the impact of those actions implemented. A comprehensive evaluation was made and risk was quantified on a 1-100 scale as high-risk (1-40), moderate-risk (41-70) or low-risk (71-100). A total of 172 raw ground beef and 672 environmental samples were collected from 86 butcher shops during the evaluation (2010-2011) and verification (2013) stages of the study. Ground beef samples were analyzed for mesophilic aerobic organisms, <i>Escherichia coli</i> and coagulase-positive <i>Staphylococcus aureus</i> enumeration. <i>Salmonella</i> spp., <i>E. coli</i> O157:H7, non-O157 Shiga toxin-producing <i>E. coli</i> (STEC), and <i>Listeria monocytogenes</i> were detected and isolated from all samples. Risk quantification resulted in 43 (50.0%) high-risk, 34 (39.5%) moderate-risk, and nine (10.5%) low-risk butcher shops. Training sessions for 498 handlers and 4,506 consumers were held. Re-evaluation by risk quantification and microbiological analyses resulted in 19 (22.1%) high-risk, 42 (48.8%) moderate-risk and 25 (29.1%) low-risk butcher shops. The count of indicator microorganisms decreased with respect to the 2010-2011 period. After the implementation of improvement actions, the presence of <i>L. monocytogenes</i>, <i>E. coli</i> O157:H7 and stx genes in ground beef decreased. <i>Salmonella</i> spp. was isolated from 10 (11.6%) ground beef samples, without detecting statistically significant differences between both study periods (evaluation and verification). The percentage of pathogens in environmental samples was reduced in the verification period (<i>Salmonella</i> spp., 1.5%; <i>L. monocytogenes</i>, 10.7%; <i>E. coli</i> O157:H7, 0.6%; non-O157 STEC, 6.8%). Risk quantification was useful to identify those relevant facts in butcher shops. The reduction of contamination in ground beef and the environment was possible after training handlers based on the problems identified in their own butcher shops. Our results confirm the feasibility of implementing a comprehensive risk management program in butcher shops, and the importance of information campaigns targeting consumers. Further collaborative efforts would be necessary to improve foodstuffs safety at retail level and at home.
format Articulo
Articulo
author Leotta, Gerardo Aníbal
Brusa, Victoria
Galli, Lucía
Adriani, Cristian
Linares, Luciano Héctor
Etcheverría, Analía
Sanz, Marcelo E.
Sucari, Adriana
Peral García, Pilar
Signorini, Marcelo
author_facet Leotta, Gerardo Aníbal
Brusa, Victoria
Galli, Lucía
Adriani, Cristian
Linares, Luciano Héctor
Etcheverría, Analía
Sanz, Marcelo E.
Sucari, Adriana
Peral García, Pilar
Signorini, Marcelo
author_sort Leotta, Gerardo Aníbal
title Comprehensive evaluation and implementation of improvement actions in butcher shops
title_short Comprehensive evaluation and implementation of improvement actions in butcher shops
title_full Comprehensive evaluation and implementation of improvement actions in butcher shops
title_fullStr Comprehensive evaluation and implementation of improvement actions in butcher shops
title_full_unstemmed Comprehensive evaluation and implementation of improvement actions in butcher shops
title_sort comprehensive evaluation and implementation of improvement actions in butcher shops
publishDate 2016
url http://sedici.unlp.edu.ar/handle/10915/86513
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