Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli

Simple item page
dc.contributor.authorNiyonzima, Eugène
dc.contributor.authorOngol, Martin Patrick
dc.contributor.authorKimonyo, Anastase
dc.contributor.authorSindic, Marianne
dc.date.accessioned2021-11-27T13:54:42Z
dc.date.available2021-11-27T13:54:42Z
dc.date.issued2015
dc.description.abstractSalmonella and pathogenic Escherichia coli are known to be the major bacterial agents responsible for human foodborne infections attributable to meat. A review of the specialized literature was carried out to identify the risk factors for bovine meat contamination by these pathogens from the cattle farm to meat consumption. Animal stress during transport to the slaughterhouse and the duration of the lairage period were identified as the key factors influencing the faecal excretion of Salmonella and pathogenic E. coli as well as cattle contamination prior to slaughter. At the abattoir level, hides and visceral contents appear to be the main sources of pathogenic bacteria that contaminate carcasses along the meat production chain. Finally, temperature abuses during distribution and meat contamination by infected handlers were found to be important contributors to the post-slaughter contamination of bovine meat. The findings of this study indicate that efficient management of human food borne infections attributable to bovine meat requires an integrated application of control measures involving all actors along the meat chain, namely slaughterhouses, meat processing plants, distributors and consumers.en_US
dc.identifier.citationNiyonzima, E., Ongol, M. P., Kimonyo, A., & Sindic, M. (2015). Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E. coli. Journal of Food Research, 4(5), 98-121.en_US
dc.identifier.issn1927-0887
dc.identifier.urihttps://nru.uncst.go.ug/xmlui/handle/123456789/129
dc.language.isoenen_US
dc.publisherJournal of Food Researchen_US
dc.subjectBovine meaten_US
dc.subjectSalmonellaen_US
dc.subjectPathogenic E. colien_US
dc.subjectSafetyen_US
dc.subjectRisk factorsen_US
dc.titleRisk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.colien_US
dc.typeArticleen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Risk Factors and Control Measures for Bacterial Contamination in the.pdf
Size:
574.15 KB
Format:
Adobe Portable Document Format
Description:
Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Engineering and Technology