Evaluation of intervention measures at different stages of the production chain in Argentinian exporting abattoirs

Autores
Brusa, Victoria; Restovich, Viviana; Signorini, Marcelo; Pugin, Daniela; Galli, Lucía; Ruíz Díaz, Vanesa; Arias, Romina; Leotta, Gerardo Anibal
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Antimicrobial treatments could help to decrease the transmission of microorganisms to beef carcasses and abattoir environments. The aim of this study was to evaluate the effectiveness of interventions in reducing Shiga toxin genes (stx1 and stx2) presence in a commercial abattoir. Intervention measures included the application of electrolytically generated hypochlorous acid to steer pens (experiment 1), chlorinated water, electrolytically generated hypochlorous acid, and isoclor to steer pens (experiment 2), electrolytically generated hypochlorous acid to knocking pens (experiment 3), and aqueous ozone and electrolytically generated hypochlorous acid onto beef carcasses (experiment 4). Detection of stx in samples was performed with BAX® System Real-Time PCR Assay. Our results showed that treatment with pressurized electrolytically generated hypochlorous acid and isoclor were effective to reduce stx presence from hides on steer pens. Although there is no single strategy to ensure the reduction of stx presence in a commercial abattoir, the combined application of several antimicrobial interventions would be ideal.
EEA Rafaela
Fil: Brusa, Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentina.
Fil: Restovich, Viviana. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Signorini, Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pugin, Daniela. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Galli, Lucía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentina
Fil: Ruíz Díaz, Vanesa. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Arias, Romina. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Leotta, Gerardo Anibal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentina
Fuente
Food Science and Technology International 25 (6) : 491-496 (2019)
Materia
Productos de la Carne
Mataderos
Enfermedades Transmitidas por Alimentos
Antimicrobianos
Preservación de Alimentos
Meat Products
Abattoirs
Foodborne Diseases
Antimicrobials
Food Preservation
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/5693
Acceder
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oai_identifier_str oai:localhost:20.500.12123/5693
network_acronym_str INTADig
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network_name_str INTA Digital (INTA)
spelling Evaluation of intervention measures at different stages of the production chain in Argentinian exporting abattoirsBrusa, VictoriaRestovich, VivianaSignorini, MarceloPugin, DanielaGalli, LucíaRuíz Díaz, VanesaArias, RominaLeotta, Gerardo AnibalProductos de la CarneMataderosEnfermedades Transmitidas por AlimentosAntimicrobianosPreservación de AlimentosMeat ProductsAbattoirsFoodborne DiseasesAntimicrobialsFood PreservationAntimicrobial treatments could help to decrease the transmission of microorganisms to beef carcasses and abattoir environments. The aim of this study was to evaluate the effectiveness of interventions in reducing Shiga toxin genes (stx1 and stx2) presence in a commercial abattoir. Intervention measures included the application of electrolytically generated hypochlorous acid to steer pens (experiment 1), chlorinated water, electrolytically generated hypochlorous acid, and isoclor to steer pens (experiment 2), electrolytically generated hypochlorous acid to knocking pens (experiment 3), and aqueous ozone and electrolytically generated hypochlorous acid onto beef carcasses (experiment 4). Detection of stx in samples was performed with BAX® System Real-Time PCR Assay. Our results showed that treatment with pressurized electrolytically generated hypochlorous acid and isoclor were effective to reduce stx presence from hides on steer pens. Although there is no single strategy to ensure the reduction of stx presence in a commercial abattoir, the combined application of several antimicrobial interventions would be ideal.EEA RafaelaFil: Brusa, Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentina.Fil: Restovich, Viviana. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); ArgentinaFil: Signorini, Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Pugin, Daniela. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); ArgentinaFil: Galli, Lucía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; ArgentinaFil: Ruíz Díaz, Vanesa. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); ArgentinaFil: Arias, Romina. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); ArgentinaFil: Leotta, Gerardo Anibal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; ArgentinaSage Publications2019-08-26T15:03:09Z2019-08-26T15:03:09Z2019-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://journals.sagepub.com/doi/abs/10.1177/1082013219836326http://hdl.handle.net/20.500.12123/56931082-01321532-1738https://doi.org/10.1177/1082013219836326Food Science and Technology International 25 (6) : 491-496 (2019)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:44Zoai:localhost:20.500.12123/5693instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:44.998INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Evaluation of intervention measures at different stages of the production chain in Argentinian exporting abattoirs
title Evaluation of intervention measures at different stages of the production chain in Argentinian exporting abattoirs
spellingShingle Evaluation of intervention measures at different stages of the production chain in Argentinian exporting abattoirs
Brusa, Victoria
Productos de la Carne
Mataderos
Enfermedades Transmitidas por Alimentos
Antimicrobianos
Preservación de Alimentos
Meat Products
Abattoirs
Foodborne Diseases
Antimicrobials
Food Preservation
title_short Evaluation of intervention measures at different stages of the production chain in Argentinian exporting abattoirs
title_full Evaluation of intervention measures at different stages of the production chain in Argentinian exporting abattoirs
title_fullStr Evaluation of intervention measures at different stages of the production chain in Argentinian exporting abattoirs
title_full_unstemmed Evaluation of intervention measures at different stages of the production chain in Argentinian exporting abattoirs
title_sort Evaluation of intervention measures at different stages of the production chain in Argentinian exporting abattoirs
dc.creator.none.fl_str_mv Brusa, Victoria
Restovich, Viviana
Signorini, Marcelo
Pugin, Daniela
Galli, Lucía
Ruíz Díaz, Vanesa
Arias, Romina
Leotta, Gerardo Anibal
author Brusa, Victoria
author_facet Brusa, Victoria
Restovich, Viviana
Signorini, Marcelo
Pugin, Daniela
Galli, Lucía
Ruíz Díaz, Vanesa
Arias, Romina
Leotta, Gerardo Anibal
author_role author
author2 Restovich, Viviana
Signorini, Marcelo
Pugin, Daniela
Galli, Lucía
Ruíz Díaz, Vanesa
Arias, Romina
Leotta, Gerardo Anibal
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Productos de la Carne
Mataderos
Enfermedades Transmitidas por Alimentos
Antimicrobianos
Preservación de Alimentos
Meat Products
Abattoirs
Foodborne Diseases
Antimicrobials
Food Preservation
topic Productos de la Carne
Mataderos
Enfermedades Transmitidas por Alimentos
Antimicrobianos
Preservación de Alimentos
Meat Products
Abattoirs
Foodborne Diseases
Antimicrobials
Food Preservation
dc.description.none.fl_txt_mv Antimicrobial treatments could help to decrease the transmission of microorganisms to beef carcasses and abattoir environments. The aim of this study was to evaluate the effectiveness of interventions in reducing Shiga toxin genes (stx1 and stx2) presence in a commercial abattoir. Intervention measures included the application of electrolytically generated hypochlorous acid to steer pens (experiment 1), chlorinated water, electrolytically generated hypochlorous acid, and isoclor to steer pens (experiment 2), electrolytically generated hypochlorous acid to knocking pens (experiment 3), and aqueous ozone and electrolytically generated hypochlorous acid onto beef carcasses (experiment 4). Detection of stx in samples was performed with BAX® System Real-Time PCR Assay. Our results showed that treatment with pressurized electrolytically generated hypochlorous acid and isoclor were effective to reduce stx presence from hides on steer pens. Although there is no single strategy to ensure the reduction of stx presence in a commercial abattoir, the combined application of several antimicrobial interventions would be ideal.
EEA Rafaela
Fil: Brusa, Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentina.
Fil: Restovich, Viviana. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Signorini, Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pugin, Daniela. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Galli, Lucía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentina
Fil: Ruíz Díaz, Vanesa. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Arias, Romina. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Leotta, Gerardo Anibal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentina
description Antimicrobial treatments could help to decrease the transmission of microorganisms to beef carcasses and abattoir environments. The aim of this study was to evaluate the effectiveness of interventions in reducing Shiga toxin genes (stx1 and stx2) presence in a commercial abattoir. Intervention measures included the application of electrolytically generated hypochlorous acid to steer pens (experiment 1), chlorinated water, electrolytically generated hypochlorous acid, and isoclor to steer pens (experiment 2), electrolytically generated hypochlorous acid to knocking pens (experiment 3), and aqueous ozone and electrolytically generated hypochlorous acid onto beef carcasses (experiment 4). Detection of stx in samples was performed with BAX® System Real-Time PCR Assay. Our results showed that treatment with pressurized electrolytically generated hypochlorous acid and isoclor were effective to reduce stx presence from hides on steer pens. Although there is no single strategy to ensure the reduction of stx presence in a commercial abattoir, the combined application of several antimicrobial interventions would be ideal.
publishDate 2019
dc.date.none.fl_str_mv 2019-08-26T15:03:09Z
2019-08-26T15:03:09Z
2019-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://journals.sagepub.com/doi/abs/10.1177/1082013219836326
http://hdl.handle.net/20.500.12123/5693
1082-0132
1532-1738
https://doi.org/10.1177/1082013219836326
url https://journals.sagepub.com/doi/abs/10.1177/1082013219836326
http://hdl.handle.net/20.500.12123/5693
https://doi.org/10.1177/1082013219836326
identifier_str_mv 1082-0132
1532-1738
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Sage Publications
publisher.none.fl_str_mv Sage Publications
dc.source.none.fl_str_mv Food Science and Technology International 25 (6) : 491-496 (2019)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1844619136535101440
score 12.559606

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