IGEVET - Instituto de Genética Veterinaria "Ing. Fernando N. Dulout" (UNLP-CONICET LA PLATA), Facultad de Ciencias Veterinarias UNLP, Buenos Aires, Argentina.
IPCVA - Instituto de Promoción de la Carne Vacuna Argentina, CABA, Argentina.
Food Sci Technol Int. 2022 Jan;28(1):50-59. doi: 10.1177/1082013221991258. Epub 2021 Feb 7.
The aim of this work was to reinforce actions tending to reduce Shiga toxin-producing (STEC) in beef products from an Argentinean commercial abattoir implementing Hazard Analysis and Critical Control Point (HACCP) practices. An environmental map was built with 421 environmental samples from the slaughter, quartering, cool chamber and deboning sectors (February-May 2013). For determination, 125 carcass and 572 anatomical cut samples were used. Based on the environmental mapping results, improvement actions were designed and implemented (June and July 2013). After implementing improvement actions, 160 carcass and 477 anatomical cut samples were collected to identify and verify the impact of improvement actions (August-December 2013). Our results showed -positivity in pre-operational (10.1%) and operational (15.5%) environmental samples and in carcass and beef cut samples before (4.8 and 10.1%; = 0.144) and after (1.2 and 4.8%; = 0.0448) implementing improvement actions, respectively. Although improvement actions reduced in beef cuts, it is difficult to implement and sustain a system based on zero-tolerance only by reinforcing Good Manufacturing Practices, Sanitation Standard Operating Procedures and HACCP practices. The application of combined intervention strategies to reduce STEC in carcasses and beef cuts should be therefore considered.
本工作旨在加强在阿根廷商业屠宰场实施危害分析和关键控制点（HACCP）实践以减少产志贺毒素（STEC）的牛肉产品中的行动。从屠宰、分割、冷藏室和剔骨区采集了 421 个环境样本，构建了一个环境图谱（2013 年 2 月至 5 月）。为了进行检测，使用了 125 个胴体和 572 个解剖切割样本。根据环境图谱结果，设计并实施了改进措施（2013 年 6 月至 7 月）。实施改进措施后，采集了 160 个胴体和 477 个解剖切割样本，以确定和验证改进措施的影响（2013 年 8 月至 12 月）。我们的结果显示，在操作前（10.1%）和操作中（15.5%）的环境样本以及在胴体和牛肉切割样本中，改进措施实施前（4.8%和 10.1%； = 0.144）和实施后（1.2%和 4.8%； = 0.0448）都呈阳性。尽管改进措施降低了牛肉切割样本中的 STEC，但仅通过加强良好生产规范、卫生标准操作程序和 HACCP 实践，实施和维持零容忍制度是困难的。因此，应考虑应用联合干预策略来减少胴体和牛肉切割中的 STEC。
