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Haptoglobin, macroscopic and bacterial indicators of the risk for meat safety at abattoir

dc.contributor.advisorBunčić, Sava
dc.contributor.otherBoboš, Stanko
dc.contributor.otherBaltić, Milan
dc.creatorBlagojević, Bojan
dc.date.accessioned2015-12-29T11:15:13Z
dc.date.available2015-12-29T11:15:13Z
dc.date.available2020-07-03T13:33:10Z
dc.date.issued2011-11-10
dc.identifier.urihttp://nardus.mpn.gov.rs/handle/123456789/1646
dc.identifier.urihttp://www.cris.uns.ac.rs/DownloadFileServlet/Disertacijadisertacija.pdf?controlNumber=(BISIS)76953&fileName=disertacija.pdf&id=129&source=NaRDuS&language=srsr
dc.identifier.urihttp://www.cris.uns.ac.rs/record.jsf?recordId=76953&source=NaRDuS&language=srsr
dc.description.abstractGlavni cilj ovog rada je bio da se razviju i optimizuju objektivni i merljivi indikatori bioloških rizika po bezbednost mesa trupova, kao i da se – na osnovu kvalitativne ocene rizika - objektivno sagledaju i uporede performanse glavnih strategija za upravljanje tim rizicima na klanicama za goveda i svinje. Ispitan je potencijal haptoglobina goveda i svinja, podeljenih u grupe na osnovu njihove pred-istorije ili nalaza tokom inspekcije mesa, kao indikatora za njihovu rizičnu kategorizaciju pre klanja u pogledu prisustva patoloških lezija. Svaka životinja je bila podvrgnuta aktuelnoj zvaničnoj inspekciji mesa i određen je nivo haptoglobina u krvnom serumu. I u svinja i u goveda, srednje vrednosti koncentracije haptoglobina su bile značajno više u grupama kod kojih su detektovane abnormalnosti u odnosu na grupe ovih životinja bez nađenih promena, ali takva korelacija nije utvrđena na nivou individualne životinje. Studija je ukazala da određivanje srednjeg nivoa haptoglobina u grupa životinja namenjenih klanju može da služi kao dodatni, objektivni indikator opšte prihvatljivosti zdravstvenog statusa i/ili farme porekla životinja, u okviru analize informacija iz lanca hrane kao dela premortalne inspekcije. Ovo je važno zbog donošenja odluke o sprovođenju pojednostavljene ili detaljnije postmortalne inspekcije određenih životinja ili grupa životinja na klanicama. U pogledu indikatora rizika od mikrobiološke kontaminacije obrađenih goveđih trupova, ispitana je mogućnost korišćenja numeričke ocene vizuelne čistoće goveda pre klanja. Vizuelno je ocenjena čistoća kože goveda (na skali od 1 do 4), a zatim su na obrađenim trupovima određeni nivoi generičke mikrobiote i prisustvo Escherichia coli O157. Utvrđena je globalna korelacija između vizuelne čistoće kože i nivoa generičke mikrobiote na obrađenim trupovima, ali su se ti nivoi značajno razlikovali samo između trupova vrlo prljavih goveda (kategorija 4) i svih drugih manje prljavih ili čistih (kategorije 1, 2 i 3). U pogledu vizuelne čistoće goveda i prisustva Escherichia coli O157 na obrađenim trupovima, jasna korelacija nije utvrđena. Potvrđena je opravdanost korišćenja sistema vizuelne ocene čistoće goveda i korisnost ove ocene kao jednog od indikatora nivoa rizika od mikrobiološke kontaminacije obrađenih trupova u pogledu generičke mikrobiote. Takođe, ispitana je mogućnost korišćenja kvantitativnog odnosa između nivoa ulazne (na koži) i finalne (na obrađenim trupovima) mikrobiološke kontaminacije kao potencijalnog indikatora za rizičnu kategorizaciju goveđih i svinjskih klanica u pogledu njihovih performansi u redukciji rizika od mikrobiološke kontaminacije mesa. Na kožama i trupovima goveda i svinja su određeni nivoi generičke mikrobiote i prisustvo najznačajnijih patogena u lancu goveđeg (Escherichia coli O157) i svinjskog mesa (Salmonella). Rezultati su pokazali da je odnos statusa kože i obrađenog trupa u pogledu nivoa generičke mikrobiote precizniji i pouzdaniji u diferencijaciji performansi procesne higijene klanica, u poređenju sa zvaničnim aktuelnim kriterijumima procesne higijene navedenim u legislativi Evropske Unije. S druge strane, rezultati su ukazali da korišćenje prevalencije patogena kao parametra u karakterizaciji procesne higijene klanica nije korisno. Pored toga, upoređeni su potencijalni doprinosi glavnih današnjih strategija u upravljanju biološkim rizicima za bezbednost mesa na klanicama za goveda i svinje - aktuelne inspekcije mesa i procesne higijene klanice - ukupnom osiguranju biološke bezbednosti mesa. Kvalitativno su ocenjeni rizici po zdravlje ljudi od alimentarnih hazarda povezanih sa goveđim ili svinjskim mesom, koje je moguće kontrolisati jednom od ove dve strategije na klanicama. Poređenjem nivoa ocenjenih rizika, utvrđeno je da adekvatna procesna higijena danas značajno više doprinosi ukupnoj biološkoj bezbednosti mesa trupova goveda i svinja u odnosu na aktuelnu inspekciju mesa. Ipak, u globalnom sistemu bezbednosti mesa, obe navedene strategije moraju da imaju specifičnu ulogu, shodno oceni rizika od hazarda koje kontrolišu. Svekupno, ova studija je pružila naučnu osnovu za dalje unapređenje savremenog, longitudinalnog i integrisanog sistema biološke bezbednosti goveđeg i svinjskog mesa, kao i za korišćenje nekih novih indikatora bioloških rizika u tom sistemu. Istovremeno, ukazala je i na potrebu i smer za dalja/dublja istraživanja za optimizaciju i implementacije tog modernog sistema i predloženih indikatora rizika u praksi.sr
dc.description.abstractThe main aim of this work was to develop and optimize objective and measurable indicators of biological risks for the safety of carcass meat, and to - based on qualitative risk assessment - identify and objectively compare performances of the main risk management strategies in cattle and pig abattoirs. The potential of haptoglobin as an indicator of animal pre-slaughter risk classification regarding the presence of pathological lesions was investigated in cattle and pigs which were divided into groups, based on their pre-history or meat inspection findings. Each animal was subjected to the current official meat inspection and blood serum haptoglobin level determination. In both cattle and pigs, the mean haptoglobin concentrations were significantly higher in groups with abnormalities than in those without, but such a correlation was not been established at the level of individual animals. The study indicated that the mean haptoglobin level in groups of animals intended for slaughter can be used as an additional, objective indicator of general health status of animals and/or appropriateness of farm of their origin, when analysing the food chain information as a part of the ante-mortem inspection. This is important in deciding whether to perform simplified or detailed post-mortem inspection of certain animals or groups of animals at abattoirs. The numerical assessment of cattle cleanliness before slaughter was evaluated as a risk indicator of dressed beef carcasses’ microbial contamination. Cattle hide cleanliness was visually assessed (on a scale of 1 to 4) and levels of generic microbiota and occurrence of Escherichia coli O157 on dressed carcass were determined. A global correlation was found between the visual hide cleanliness and generic microbiota levels on dressed carcasses, but these levels significantly differed only between very dirty cattle (category 4) and all other less dirty or clean cattle (categories 1, 2 and 3). Regarding the visual cattle cleanliness and the presence of Escherichia coli O157 on dressed carcasses, a clear relationship was not determined. The validity of cattle cleanliness visual assessment system and usefulness of this as an indicator of risk of generic microbiota contamination of dressed carcasses was confirmed. Also, the quantitative relationship between the levels of incoming (hide/skin) and final (dressed carcasses) microbiological contamination was evaluated as an indicator for risk categorization of cattle and pig abattoirs in terms of their performances in reducing the risk of microbiological contamination of meat. Levels of generic microbiota and occurrence of the major pathogens in beef (Escherichia coli O157) and pork chain (Salmonella) were determined on hides/skins and dressed carcasses. The results showed that the ratio between generic microbiota levels on dressed carcasses and hides/skins is more precise and more reliable in the differentiation of process hygiene performances of abattoirs, compared to the official current process hygiene criteria laid down in the European Union legislation. On the other hand, the results indicated that the prevalence of pathogens is not useful as a parameter in the characterization of abattoir process hygiene. Additionally, potential contributions of the main current strategies in biological meat safety risk management in cattle and pig abattoirs - the current meat inspection and abattoir process hygiene - in ensuring the overall biological safety of meat were compared. Human health biological foodborne risks associated with beef or pork that can be controlled by one of the two strategies at abattoirs were qualitatively assessed. Comparing the levels of assessed risks, it was concluded that adequate process hygiene currently contributes significantly more to the overall biological safety of beef and pork VIII carcasses than current meat inspection. However, in the global meat safety assurance system, both of these strategies must have a specific role, according to the risk assessment of hazards which they individually control. Overall, this study has provided a scientific basis for the further development of contemporary, longitudinal and integrated risk management system for biological safety of beef and pork, as well as the use of some new indicators of biological risk in such a system. At the same time, it has indicated the needs and directions for further and more intensive research to optimize and implement that modern system and the proposed risk indicators in practice.en
dc.formatapplication/pdf
dc.languagesr (latin script)
dc.publisherУниверзитет у Новом Саду, Пољопривредни факултетsr
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46012/RS//
dc.rightsopenAccessen
dc.rights.urihttps://creativecommons.org/share-your-work/public-domain/cc0/
dc.sourceУниверзитет у Новом Садуsr
dc.subjectHaptoglobinsr
dc.subjectHaptoglobinen
dc.subjectinspekcija mesasr
dc.subjectbezbednost mesasr
dc.subjectprocesna higijenasr
dc.subjectEscherichia coli O157sr
dc.subjectSalmonellasr
dc.subjectgovedasr
dc.subjectsvinjesr
dc.subjectmeat inspectionen
dc.subjectmeat safetyen
dc.subjectprocess hygieneen
dc.subjectEscherichia coli O157en
dc.subjectSalmonellaen
dc.subjectcattleen
dc.subjectpigsen
dc.titleHaptoglobin, makroskopski i bakteriološki indikatori rizika po bezbednost mesa na klanicisr
dc.titleHaptoglobin, macroscopic and bacterial indicators of the risk for meat safety at abattoiren
dc.typedoctoralThesisen
dc.rights.licenseCC0
dcterms.abstractБунчић Сава; Балтић Милан; Бобош Станко; Благојевић Бојан; Хаптоглобин, макроскопски и бактериолошки индикатори ризика по безбедност меса на кланици; Хаптоглобин, макроскопски и бактериолошки индикатори ризика по безбедност меса на кланици;
dc.identifier.fulltexthttp://nardus.mpn.gov.rs/bitstream/id/36083/Disertacija.pdf
dc.identifier.doi10.2298/ns20111110blagojevic
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_nardus_1646


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