Brătfelan Dariana-Olivia, Tăbăran Alexandra, Dan Sorin Daniel, Tăbăran Alexandru-Flaviu, Mărgăoan Rodica, Crişan-Reget Oana Lucia, Mihaiu Marian
Department of Animal Husbandry and Public Health, Faculty of Veterinary Medicine Cluj-Napoca, University of Agricultural Sciences and Veterinary Medicine Cluj, 400372 Cluj-Napoca, Romania.
Pathogens. 2025 Mar 3;14(3):248. doi: 10.3390/pathogens14030248.
Food safety, particularly within the meat industry, is a significant concern addressed under the One Health concept, emphasizing the necessity of enhanced surveillance and hygiene protocols to mitigate contamination risks. This study assessed microbiological risks in Romanian bovine slaughterhouses by analyzing 150 samples from stool and carcasses at the post-evisceration and cooling stages over seven months in two abattoirs, using standardized microbiological methods and PCR to quantify aerobic colony counts (ACCs), , and pathogens (, spp., and spp.). ACCs and levels decreased significantly [ < 0.05] during processing, highlighting effective hygiene measures. Pathogenic was identified in 14% of fecal samples and 5% of carcasses, indicating cross-contamination risks. spp. were found in 28% of fecal samples but absent on carcasses, suggesting successful containment. spp. were rare and not detected on carcasses. PCR confirmed the presence of pathogenic strains in stool samples, emphasizing the need for strict hygiene practices and regular monitoring to improve meat safety and protect public health. In conclusion, the prevalence of , particularly serogroups like O101 and O26, and the absence of and in carcass samples reflect both regional differences in pathogenic strains and the need for comprehensive, multi-stage control measures. Further studies should broaden pathogen surveillance to include more serogroups and implement stricter hygiene protocols to prevent cross-contamination during evisceration, skinning, and cooling. Regular monitoring of and , especially in silage-fed cattle regions, along with improved coordination across the food production, health, and environmental sectors, is essential to mitigate contamination risks and safeguard public health.
食品安全，尤其是肉类行业的食品安全，是“同一健康”概念下的一个重大关切问题，强调必须加强监测和卫生规程以降低污染风险。本研究通过在两家屠宰场对150份来自粪便和屠体的样本进行分析，这些样本采集于宰后去内脏和冷却阶段，历时七个月，采用标准化微生物学方法和聚合酶链反应（PCR）来量化需氧菌落计数（ACC）以及病原体（大肠杆菌、沙门氏菌属和弯曲杆菌属），以此评估罗马尼亚牛屠宰场的微生物风险。在加工过程中，ACC和大肠杆菌水平显著下降[P<0.05]，突出了有效的卫生措施。在14%的粪便样本和5%的屠体中检测到致病性大肠杆菌，表明存在交叉污染风险。在28%的粪便样本中发现了沙门氏菌属，但在屠体上未发现，表明控制措施有效。弯曲杆菌属很少见，在屠体上未检测到。PCR证实粪便样本中存在致病菌株，强调需要严格的卫生操作和定期监测，以提高肉类安全性并保护公众健康。总之，致病性大肠杆菌的流行情况，特别是O101和O26等血清型，以及屠体样本中未检测到沙门氏菌属和弯曲杆菌属，既反映了致病菌株的区域差异，也表明需要采取全面的多阶段控制措施。进一步的研究应扩大病原体监测范围，包括更多的大肠杆菌血清型，并实施更严格的卫生规程，以防止在去内脏、剥皮和冷却过程中的交叉污染。对大肠杆菌和弯曲杆菌进行定期监测，特别是在以青贮饲料喂养牛的地区，同时加强食品生产、卫生和环境部门之间的协调，对于降低污染风险和保障公众健康至关重要。
