The application of food safety interventions in primary production of beef and lamb: a review

K Adam, F Brulisauer

Research output: Contribution to journalReview article

19 Citations (Scopus)

Abstract

The production of safe red meat depends on effective control of pathogenic microorganisms at all stages of the “farm-to-fork” chain. Eight microorganisms have been selected as the focus of the PathogenCombat project: Shiga toxin producing Escherichia coli (STEC), Mycobacterium avium subspecies paratuberculosis (Map), Listeria monocytogenes, Campylobacter jejuni, Penicillium nordicum, invasive variants of Saccharomyces cerevisiae, hepatitis E virus and tick borne encephalitis virus. The need and potential for coordinated control of the selected food-borne pathogens by on-farm interventions is assessed using a decision tree and a review of the relevant scientific literature. Control measures to reduce the carriage of these pathogens in ruminants prior to slaughter are reviewed with reference to the current regulations and guidelines relating to the primary production. From the eight pathogens investigated, two (STEC and Map), are likely to be effectively controlled by interventions at farm level and the applicable interventions are described and discussed. Ruminants are the main reservoir for these two pathogens; hence a reduction of carriage in livestock should directly reduce human exposure through the consumption of beef and lamb. © 2009 Elsevier B.V. All rights reserved.
Original languageEnglish
Pages (from-to)S43 - S52
JournalInternational Journal of Food Microbiology
Volume141
DOIs
Publication statusFirst published - 2010

Fingerprint

food safety
beef
Shiga toxin-producing Escherichia coli
lambs
Mycobacterium avium
paratuberculosis
pathogens
Penicillium nordicum
Tick-borne encephalitis virus
Hepatitis E virus
farm to fork
microorganisms
farms
red meat
Campylobacter jejuni
food pathogens
Listeria monocytogenes
control methods
ruminants
slaughter

Bibliographical note

56040018
1020831

Keywords

  • Food-borne pathogens
  • On-farm intervention
  • Decision support
  • STEC
  • Map

Cite this

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abstract = "The production of safe red meat depends on effective control of pathogenic microorganisms at all stages of the “farm-to-fork” chain. Eight microorganisms have been selected as the focus of the PathogenCombat project: Shiga toxin producing Escherichia coli (STEC), Mycobacterium avium subspecies paratuberculosis (Map), Listeria monocytogenes, Campylobacter jejuni, Penicillium nordicum, invasive variants of Saccharomyces cerevisiae, hepatitis E virus and tick borne encephalitis virus. The need and potential for coordinated control of the selected food-borne pathogens by on-farm interventions is assessed using a decision tree and a review of the relevant scientific literature. Control measures to reduce the carriage of these pathogens in ruminants prior to slaughter are reviewed with reference to the current regulations and guidelines relating to the primary production. From the eight pathogens investigated, two (STEC and Map), are likely to be effectively controlled by interventions at farm level and the applicable interventions are described and discussed. Ruminants are the main reservoir for these two pathogens; hence a reduction of carriage in livestock should directly reduce human exposure through the consumption of beef and lamb. {\circledC} 2009 Elsevier B.V. All rights reserved.",
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The application of food safety interventions in primary production of beef and lamb: a review. / Adam, K; Brulisauer, F.

In: International Journal of Food Microbiology, Vol. 141, 2010, p. S43 - S52.

Research output: Contribution to journalReview article

TY - JOUR

T1 - The application of food safety interventions in primary production of beef and lamb: a review

AU - Adam, K

AU - Brulisauer, F

N1 - 56040018 1020831

PY - 2010

Y1 - 2010

N2 - The production of safe red meat depends on effective control of pathogenic microorganisms at all stages of the “farm-to-fork” chain. Eight microorganisms have been selected as the focus of the PathogenCombat project: Shiga toxin producing Escherichia coli (STEC), Mycobacterium avium subspecies paratuberculosis (Map), Listeria monocytogenes, Campylobacter jejuni, Penicillium nordicum, invasive variants of Saccharomyces cerevisiae, hepatitis E virus and tick borne encephalitis virus. The need and potential for coordinated control of the selected food-borne pathogens by on-farm interventions is assessed using a decision tree and a review of the relevant scientific literature. Control measures to reduce the carriage of these pathogens in ruminants prior to slaughter are reviewed with reference to the current regulations and guidelines relating to the primary production. From the eight pathogens investigated, two (STEC and Map), are likely to be effectively controlled by interventions at farm level and the applicable interventions are described and discussed. Ruminants are the main reservoir for these two pathogens; hence a reduction of carriage in livestock should directly reduce human exposure through the consumption of beef and lamb. © 2009 Elsevier B.V. All rights reserved.

AB - The production of safe red meat depends on effective control of pathogenic microorganisms at all stages of the “farm-to-fork” chain. Eight microorganisms have been selected as the focus of the PathogenCombat project: Shiga toxin producing Escherichia coli (STEC), Mycobacterium avium subspecies paratuberculosis (Map), Listeria monocytogenes, Campylobacter jejuni, Penicillium nordicum, invasive variants of Saccharomyces cerevisiae, hepatitis E virus and tick borne encephalitis virus. The need and potential for coordinated control of the selected food-borne pathogens by on-farm interventions is assessed using a decision tree and a review of the relevant scientific literature. Control measures to reduce the carriage of these pathogens in ruminants prior to slaughter are reviewed with reference to the current regulations and guidelines relating to the primary production. From the eight pathogens investigated, two (STEC and Map), are likely to be effectively controlled by interventions at farm level and the applicable interventions are described and discussed. Ruminants are the main reservoir for these two pathogens; hence a reduction of carriage in livestock should directly reduce human exposure through the consumption of beef and lamb. © 2009 Elsevier B.V. All rights reserved.

KW - Food-borne pathogens

KW - On-farm intervention

KW - Decision support

KW - STEC

KW - Map

U2 - http://dx.doi.org/10.1016/j.ijfoodmicro.2009.12.020

DO - http://dx.doi.org/10.1016/j.ijfoodmicro.2009.12.020

M3 - Review article

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SP - S43 - S52

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

SN - 0168-1605

ER -