INVESTIGADORES
SIGNORINI PORCHIETTO Marcelo Lisandro
artículos
Título:
Evaluation of intervention measures at different stages of the production chain in Argentinian exporting abattoirs
Autor/es:
BRUSA, VICTORIA; RESTOVICH, VIVIANA; SIGNORINI, MARCELO; PUGIN, DANIELA; GALLI, LUCÍA; DÍAZ, VANESA RUÍZ; ARIAS, ROMINA; LEOTTA, GERARDO A
Revista:
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Editorial:
SAGE PUBLICATIONS LTD
Referencias:
Año: 2019
ISSN:
1082-0132
Resumen:
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 reducingShiga 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 generatedhypochlorous 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.
