Evaluation of physical-sanitary conditions in butcher shops of Justo Daract, San Luis

Autores
Lucero, Mariela Cristina; Escudero, María Esther; Lucero Estrada, Cecilia Stella Marys
Año de publicación
2021
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
Foodborne diseases are caused by ingestion of foodstuffs contaminated by microorganisms or chemicals. They are considered a growing public health problem worldwide. Foodstuff manufacturing equipment and the surrounding environment may serve as potential reservoirs of contamination. Foodborne pathogens are the cause of acute and chronic diseases. Food contamination by microorganisms may occur at any stage in the process from food production to consumption, and may be the result of environmental contamination. Moreover, cross contamination of food with pathogens in the retail environment is an important problem that contributes to an increased risk of foodborne illness. Some pathogenic bacteria such as Listeria monocytogenes, Salmonella spp. or Escherichia coli O157:H7 have the ability to attach onto stainless and other food-contact surface materials; as consequence, foodstuff manufacture equipment and the surrounding environment may serve as potential reservoirs of contamination. The aim of this work was to establish possible risk variables for contamination of meat products depending on the physical-sanitary conditions of facilities, equipment, and the personal hygiene of workers of butcher shops in the city of Justo Daract, San Luis, Argentina. This city located at the east region of San Luis province has 10 butcher shops for a population of 13,130 inhabitants. A risk quantification using a checklist was applied at every butcher shop in the city during September-December 2019. The checklist included five groups of variables (total value, 100): 1) situation and conditions of the building (10.0), 2) equipment and tools (15.0); 3), handlers (25.0), 4) raw materials and products for sale (20.0), and 5) production flow (30.0). Risk assessment on a 1–100 scale was quantified as high-risk (1–40), moderate-risk (41–70), or low risk (71–100). Risk quantification in all butcher shops resulted in two (20.0%) moderate-risk and eight (80.0%) low-risk shops. Minimum-maximal values obtained for each group of the five variables were as follows: situation and conditions of construction, 6.0-9.0; equipment and tools, 10.5-15.0; handlers, 18.7-25.0; raw materials and products for sale, 6.6-20.0; and production flow, 15.1-30.0. Due to the results obtained, some changes are recommended: i) to implement programs of good hygienic and manufacturing practices that allow a strict and constant sanitary control to ensure food safety; and ii) to train butcher shop personnel through a Guide or Protocol of Good Handling Practices to improve the microbiological quality of the product and the hygienic-sanitary conditions of sale establishments and thus, minimize the disease risk that might represent the consumption of meat products.
Fil: Lucero, Mariela Cristina. Universidad Nacional de Villa Mercedes. Escuela de Ingeniería; Argentina
Fil: Escudero, María Esther. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina
Fil: Lucero Estrada, Cecilia Stella Marys. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis. Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis; Argentina
XXXIX Reunión Científica Anual de la Sociedad de Biología de Cuyo
Argentina
Sociedades de Biología de Cuyo
Materia
CONDICIONES AMBIENTALES
CARNICERÍAS
JUSTO DARACT
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/194680

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network_name_str CONICET Digital (CONICET)
spelling Evaluation of physical-sanitary conditions in butcher shops of Justo Daract, San LuisLucero, Mariela CristinaEscudero, María EstherLucero Estrada, Cecilia Stella MarysCONDICIONES AMBIENTALESCARNICERÍASJUSTO DARACThttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Foodborne diseases are caused by ingestion of foodstuffs contaminated by microorganisms or chemicals. They are considered a growing public health problem worldwide. Foodstuff manufacturing equipment and the surrounding environment may serve as potential reservoirs of contamination. Foodborne pathogens are the cause of acute and chronic diseases. Food contamination by microorganisms may occur at any stage in the process from food production to consumption, and may be the result of environmental contamination. Moreover, cross contamination of food with pathogens in the retail environment is an important problem that contributes to an increased risk of foodborne illness. Some pathogenic bacteria such as Listeria monocytogenes, Salmonella spp. or Escherichia coli O157:H7 have the ability to attach onto stainless and other food-contact surface materials; as consequence, foodstuff manufacture equipment and the surrounding environment may serve as potential reservoirs of contamination. The aim of this work was to establish possible risk variables for contamination of meat products depending on the physical-sanitary conditions of facilities, equipment, and the personal hygiene of workers of butcher shops in the city of Justo Daract, San Luis, Argentina. This city located at the east region of San Luis province has 10 butcher shops for a population of 13,130 inhabitants. A risk quantification using a checklist was applied at every butcher shop in the city during September-December 2019. The checklist included five groups of variables (total value, 100): 1) situation and conditions of the building (10.0), 2) equipment and tools (15.0); 3), handlers (25.0), 4) raw materials and products for sale (20.0), and 5) production flow (30.0). Risk assessment on a 1–100 scale was quantified as high-risk (1–40), moderate-risk (41–70), or low risk (71–100). Risk quantification in all butcher shops resulted in two (20.0%) moderate-risk and eight (80.0%) low-risk shops. Minimum-maximal values obtained for each group of the five variables were as follows: situation and conditions of construction, 6.0-9.0; equipment and tools, 10.5-15.0; handlers, 18.7-25.0; raw materials and products for sale, 6.6-20.0; and production flow, 15.1-30.0. Due to the results obtained, some changes are recommended: i) to implement programs of good hygienic and manufacturing practices that allow a strict and constant sanitary control to ensure food safety; and ii) to train butcher shop personnel through a Guide or Protocol of Good Handling Practices to improve the microbiological quality of the product and the hygienic-sanitary conditions of sale establishments and thus, minimize the disease risk that might represent the consumption of meat products.Fil: Lucero, Mariela Cristina. Universidad Nacional de Villa Mercedes. Escuela de Ingeniería; ArgentinaFil: Escudero, María Esther. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; ArgentinaFil: Lucero Estrada, Cecilia Stella Marys. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis. Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis; ArgentinaXXXIX Reunión Científica Anual de la Sociedad de Biología de CuyoArgentinaSociedades de Biología de CuyoSociedad de Biología de CuyoGomez, Nidia NoemíCastro, Claudia Magdalena2021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectReuniónBookhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/vnd.openxmlformats-officedocument.wordprocessingml.documentapplication/pdfhttp://hdl.handle.net/11336/194680Evaluation of physical-sanitary conditions in butcher shops of Justo Daract, San Luis; XXXIX Reunión Científica Anual de la Sociedad de Biología de Cuyo; Argentina; 2021; 57-57CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://fcm.uncuyo.edu.ar/expertos-nacionales-e-internacionales-presentan-nuevos-horizontes-del-conocimiento-en-ciencias-biologicasNacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:03:48Zoai:ri.conicet.gov.ar:11336/194680instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:03:48.201CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Evaluation of physical-sanitary conditions in butcher shops of Justo Daract, San Luis
title Evaluation of physical-sanitary conditions in butcher shops of Justo Daract, San Luis
spellingShingle Evaluation of physical-sanitary conditions in butcher shops of Justo Daract, San Luis
Lucero, Mariela Cristina
CONDICIONES AMBIENTALES
CARNICERÍAS
JUSTO DARACT
title_short Evaluation of physical-sanitary conditions in butcher shops of Justo Daract, San Luis
title_full Evaluation of physical-sanitary conditions in butcher shops of Justo Daract, San Luis
title_fullStr Evaluation of physical-sanitary conditions in butcher shops of Justo Daract, San Luis
title_full_unstemmed Evaluation of physical-sanitary conditions in butcher shops of Justo Daract, San Luis
title_sort Evaluation of physical-sanitary conditions in butcher shops of Justo Daract, San Luis
dc.creator.none.fl_str_mv Lucero, Mariela Cristina
Escudero, María Esther
Lucero Estrada, Cecilia Stella Marys
author Lucero, Mariela Cristina
author_facet Lucero, Mariela Cristina
Escudero, María Esther
Lucero Estrada, Cecilia Stella Marys
author_role author
author2 Escudero, María Esther
Lucero Estrada, Cecilia Stella Marys
author2_role author
author
dc.contributor.none.fl_str_mv Gomez, Nidia Noemí
Castro, Claudia Magdalena
dc.subject.none.fl_str_mv CONDICIONES AMBIENTALES
CARNICERÍAS
JUSTO DARACT
topic CONDICIONES AMBIENTALES
CARNICERÍAS
JUSTO DARACT
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Foodborne diseases are caused by ingestion of foodstuffs contaminated by microorganisms or chemicals. They are considered a growing public health problem worldwide. Foodstuff manufacturing equipment and the surrounding environment may serve as potential reservoirs of contamination. Foodborne pathogens are the cause of acute and chronic diseases. Food contamination by microorganisms may occur at any stage in the process from food production to consumption, and may be the result of environmental contamination. Moreover, cross contamination of food with pathogens in the retail environment is an important problem that contributes to an increased risk of foodborne illness. Some pathogenic bacteria such as Listeria monocytogenes, Salmonella spp. or Escherichia coli O157:H7 have the ability to attach onto stainless and other food-contact surface materials; as consequence, foodstuff manufacture equipment and the surrounding environment may serve as potential reservoirs of contamination. The aim of this work was to establish possible risk variables for contamination of meat products depending on the physical-sanitary conditions of facilities, equipment, and the personal hygiene of workers of butcher shops in the city of Justo Daract, San Luis, Argentina. This city located at the east region of San Luis province has 10 butcher shops for a population of 13,130 inhabitants. A risk quantification using a checklist was applied at every butcher shop in the city during September-December 2019. The checklist included five groups of variables (total value, 100): 1) situation and conditions of the building (10.0), 2) equipment and tools (15.0); 3), handlers (25.0), 4) raw materials and products for sale (20.0), and 5) production flow (30.0). Risk assessment on a 1–100 scale was quantified as high-risk (1–40), moderate-risk (41–70), or low risk (71–100). Risk quantification in all butcher shops resulted in two (20.0%) moderate-risk and eight (80.0%) low-risk shops. Minimum-maximal values obtained for each group of the five variables were as follows: situation and conditions of construction, 6.0-9.0; equipment and tools, 10.5-15.0; handlers, 18.7-25.0; raw materials and products for sale, 6.6-20.0; and production flow, 15.1-30.0. Due to the results obtained, some changes are recommended: i) to implement programs of good hygienic and manufacturing practices that allow a strict and constant sanitary control to ensure food safety; and ii) to train butcher shop personnel through a Guide or Protocol of Good Handling Practices to improve the microbiological quality of the product and the hygienic-sanitary conditions of sale establishments and thus, minimize the disease risk that might represent the consumption of meat products.
Fil: Lucero, Mariela Cristina. Universidad Nacional de Villa Mercedes. Escuela de Ingeniería; Argentina
Fil: Escudero, María Esther. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina
Fil: Lucero Estrada, Cecilia Stella Marys. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Área Microbiología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis. Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis; Argentina
XXXIX Reunión Científica Anual de la Sociedad de Biología de Cuyo
Argentina
Sociedades de Biología de Cuyo
description Foodborne diseases are caused by ingestion of foodstuffs contaminated by microorganisms or chemicals. They are considered a growing public health problem worldwide. Foodstuff manufacturing equipment and the surrounding environment may serve as potential reservoirs of contamination. Foodborne pathogens are the cause of acute and chronic diseases. Food contamination by microorganisms may occur at any stage in the process from food production to consumption, and may be the result of environmental contamination. Moreover, cross contamination of food with pathogens in the retail environment is an important problem that contributes to an increased risk of foodborne illness. Some pathogenic bacteria such as Listeria monocytogenes, Salmonella spp. or Escherichia coli O157:H7 have the ability to attach onto stainless and other food-contact surface materials; as consequence, foodstuff manufacture equipment and the surrounding environment may serve as potential reservoirs of contamination. The aim of this work was to establish possible risk variables for contamination of meat products depending on the physical-sanitary conditions of facilities, equipment, and the personal hygiene of workers of butcher shops in the city of Justo Daract, San Luis, Argentina. This city located at the east region of San Luis province has 10 butcher shops for a population of 13,130 inhabitants. A risk quantification using a checklist was applied at every butcher shop in the city during September-December 2019. The checklist included five groups of variables (total value, 100): 1) situation and conditions of the building (10.0), 2) equipment and tools (15.0); 3), handlers (25.0), 4) raw materials and products for sale (20.0), and 5) production flow (30.0). Risk assessment on a 1–100 scale was quantified as high-risk (1–40), moderate-risk (41–70), or low risk (71–100). Risk quantification in all butcher shops resulted in two (20.0%) moderate-risk and eight (80.0%) low-risk shops. Minimum-maximal values obtained for each group of the five variables were as follows: situation and conditions of construction, 6.0-9.0; equipment and tools, 10.5-15.0; handlers, 18.7-25.0; raw materials and products for sale, 6.6-20.0; and production flow, 15.1-30.0. Due to the results obtained, some changes are recommended: i) to implement programs of good hygienic and manufacturing practices that allow a strict and constant sanitary control to ensure food safety; and ii) to train butcher shop personnel through a Guide or Protocol of Good Handling Practices to improve the microbiological quality of the product and the hygienic-sanitary conditions of sale establishments and thus, minimize the disease risk that might represent the consumption of meat products.
publishDate 2021
dc.date.none.fl_str_mv 2021
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Evaluation of physical-sanitary conditions in butcher shops of Justo Daract, San Luis; XXXIX Reunión Científica Anual de la Sociedad de Biología de Cuyo; Argentina; 2021; 57-57
CONICET Digital
CONICET
url http://hdl.handle.net/11336/194680
identifier_str_mv Evaluation of physical-sanitary conditions in butcher shops of Justo Daract, San Luis; XXXIX Reunión Científica Anual de la Sociedad de Biología de Cuyo; Argentina; 2021; 57-57
CONICET Digital
CONICET
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