background : an outbreak investigation was carried out to determine the cause and confirm the source of food poisoning in deptsang village for implementing prevention and control measures. methods : we conducted a retrospective cohort study for the outbreak investigation. stool specimens were collected from cases to perform culture and antibiogram. the team also inspected the environment and hy...

Halal butchers' premises were investigated as they had not been represented in a recent study of butchery products and butchers' premises conducted by the Local Authorities Coordinating Body on Food and Trading Standards and the PHLS. This study examined 183 raw prepared meats and 212 environmental samples from 105 halal butcher premises. Only raw meats were prepared on 97 of the premises visit...

50 samples of minced meat and prepared raw meat commercialized on Alba County were analyzed to determinate the microbial growth of Escherichia coli positive to β-glucuronidase. Results indicate a high percentage of positive samples (36%) due to inadequate conditions of hygiene during handling. Positive samples had undergone further investigations by isolation of E. coli strains and their serolo...

Consumption of meat is continuously increasing worldwide. Although consumption of meat is increasing world wide the significant portion of meat and meat products are spoiled every year. The significant portion of this loss is due to microbial spoilage (Heinz and Hautzinger, 2007). Chilling is critical for meat hygiene, safety, shelf life, appearance and nutritional quality (Zhou et al,, 2010). ...

The source of Enterobacteriaceae on meats was shown to be associated with the meat-handling work surfaces in two packing plants studies. A total of 2,343 Enterobacteriaceae were isolated and identified from meat samples and work surfaces at the packing plants and at the retail facilities. Escherichia coli biotype I and Serratia liquefaciens were detected at all stages of meat handling, indicati...

The purpose of this study was to identify and compare the different evaluations made by the agents at either end of the lamb meat chain, i.e. producers and consumers, in relation to the parameters that consumers use when purchasing lamb meat and the factors that affect the production of quality lamb meat. In addition, consumer segments that can be targeted for action by the different agents in ...