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By Frans J. M. Smulders, John D. Collins

A couple of pre-harvest elements jeopardize the security of meals of animal foundation. elements regarding the meals animal setting are addressed during this e-book by way of scientists affiliated with either academia and

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The study involved infecting weaned pigs orally with 8 x 107 CFU of a novobiocin and nalidixic acid-resistant strain of S. Typhimurium. Then the animals were treated after 8 and 16 h by oral gavage (10 ml) with 0 or 100 mm sodium chlorate. The pigs were euthanized at 8 h intervals after treatment and samples were analyzed microbiologically. , 2001). Additional work by the same research group (Anderson and Nisbet, 2001) has indicated that giving pigs and sows sodium chlorate before slaughter may inactivate Salmonella and E.

1995). It was found that dehairing reduced visible contaminants on the carcasses and the amount of knife-trimming needed to meet regulatory inspection requirements. , 1997) caused significant reductions in inoculated E. coli O157:H7, Salmonella spp. and L. monocytogenes. , 1997), which may be of concern during subsequent product storage, if they repair their injury. Overall, it can be postulated that the bacterial status of dehaired carcasses could be improved in facilities designed for the exclusive processing of dehaired animals (Sofos and Smith, 1998).

1999c). Overall, however, pre-harvest control of foodborne pathogens is useful because presence of pathogens on animals and their environment leads to animal product contamination, as well as contamination of other foods through contaminated manure and water. Reduction of pathogen incidence in the farm and on animals should reduce the likelihood of contamination of animal and plant food products and water. However, scientifically defined and verified critical control points or management practices at the pre-harvest level are presently unavailable.

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