Escherichia coli is one of the most important bacteria associated with consumption meat products causing human disease, bovines as main reservoir for this organism. Microbiological quality raw sampled at slaughterhouses was evaluated by measuring presence serogroups that produce Shiga toxin (referred to STEC), including both O157:H7 and non-O157 strains can cause Hemolytic Uremic Syndrome (HUS)...

Toxoplasma gondii DNA was detected at rates of 2%, 6%, 4.17%, 20%, and 19% in 50 bovine brains, 50 bovine muscles, 120 ovine brains, 20 ovine muscles, and in 100 fermented sausage samples, respectively. Sequenced positive samples showed 100% identity with T. gondii RH strain. Seropositivity rates were detected as 24% in cattle and 25% in sheep slaughtered in local slaughterhouses. The detection...

Most of the NIR spectrometers available are not suited for on line measurements in slaughterhouses. The aim of the study was to test the ability of a device dedicated to industrial measurement (NitFom, Frontmatec) for prediction of drip loss and ultimate pH. A calibration model fitting was satisfactory (drip loss, R2=0.59 and pHu, R2=0.70) and the prediction accuracy levels for drip loss were s...

Introduction The majority of farmed animals are sent to slaughterhouses, making them a focal point for potential collection of health data. However, these data are not always available to health officials, and remain under-used for cattle health monitoring. Meat inspection data are mainly non-diagnostic (condemned portion and reasons for condemnation) and cover a large population. These charact...

Escherichia coli O157:H7, predominantly originated from beef, is a significant pathogen to the public health and thus, needs to be vigorously surveyed in meat samples. Three (6%) of 50 ground beef samples were found to be contaminated with E. coli O157:H7, but it was not detected any of 50 chicken drumsticks. This contamination rate of ground beef samples indicated that unhygienic practices pre...