Assessment of hygienic-sanitary status and implementation of an integral risk management program in butcher shops from Tafí Viejo city, Tucumán, Argentina

Meat and meat products promote the growth of pathogens such as Shiga toxin-producing Escherichia coli and Salmonella spp. In this work, an evaluation was carried out through risk quantification and microbiological analysis on ground beef and environmental surfaces in butcher shops, of Tafí Viejo cit...

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Autores principales: Moreno Mochi, Maria Paula, Vargas, Juan Martin, Costa, Magdalena, Solorzano, María Victoria, Vega, Silvia, Condori, Susana, Leotta, Gerardo Aníbal, Jure, María Angela
Formato: Articulo
Lenguaje:Inglés
Publicado: 2024
Materias:
Ciencias Veterinarias
Enfermedades transmitidas por alimentos
Salmonella spp.
STEC
riesgo higiénico sanitario
carnicerías
Food borne illnesses
hygienic health risk
butcher shops
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/178266
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-178266
record_format dspace
spelling I19-R120-10915-1782662025-04-16T20:05:13Z http://sedici.unlp.edu.ar/handle/10915/178266 Assessment of hygienic-sanitary status and implementation of an integral risk management program in butcher shops from Tafí Viejo city, Tucumán, Argentina Evaluación del estado higiénico-sanitario e implementación de un programa de gestión integral de riesgos en carnicerías de la ciudad de Tafí Viejo, Tucumán, Argentina Moreno Mochi, Maria Paula Vargas, Juan Martin Costa, Magdalena Solorzano, María Victoria Vega, Silvia Condori, Susana Leotta, Gerardo Aníbal Jure, María Angela 2024-04-11 2025-04-16T17:50:41Z en Ciencias Veterinarias Enfermedades transmitidas por alimentos Salmonella spp. STEC riesgo higiénico sanitario carnicerías Food borne illnesses hygienic health risk butcher shops Meat and meat products promote the growth of pathogens such as Shiga toxin-producing Escherichia coli and Salmonella spp. In this work, an evaluation was carried out through risk quantification and microbiological analysis on ground beef and environmental surfaces in butcher shops, of Tafí Viejo city, Tucumán province. The study was carried out in three periods: period 1 (description of the health-status), period 2 (implementation of improvement actions) and period 3 (verification of success). Ground beef samples and environmental surfaces were analyzed in the previously described periods. The improvement actions in each butcher shop were implemented on the deviations detected in the first period. An increase of 35.7 % in low-risk butchers was observed. Microbial indicators in ground beef were significantly lower for total aerobic mesophilic microorganisms and Stapylococcus aureus, compared to the first period. In ground beef samples and environmental surfaces, the detection/isolation of STEC non-O157, presented a 100 % decrease in the verification period. The detection of Salmonella spp. showed a reduction of 14.3 % only on ground beef samples. This study confirms that the implementation of a risk management program in butcher shops would reduce contamination of ground beef and the environment with pathogens. La carne y los productos cárnicos promueven el crecimiento de patógenos como Escherichia coli productora de toxina Shiga y Salmonella spp. Se realizó una evaluación mediante cuantificación de riesgo y análisis microbiológicos en carne picada y superficies ambientales en carnicerías de Tafí Viejo, provincia de Tucumán. El estudio se realizó en tres periodos: periodo 1 (descripción del estado sanitario), periodo 2 (implementación de acciones de mejora) y periodo 3 (verificación del éxito). Se analizaron muestras de carne picada fresca y superficies ambientales en los períodos 1-3 previamente descritos. Las acciones de mejora en cada carnicería se implementaron siguiendo los desvíos detectados en el primer período. Se observó un aumento del 35.7 % en carnicerías de bajo riesgo. El recuento de los microorganismos indicadores en carne picada resultó significativamente menor para microorganismos mesófilos aerobios totales y Stapylococcus aureus, en comparación con el período 1. En las muestras analizadas, la detección/aislamiento de STEC no-O157, presentó una disminución del 100 % en el período de verificación. La detección de Salmonella spp. mostró una reducción del 14.3 % en muestras de carne picada. Este estudio confirma que la implementación de un programa de gestión de riesgos en carnicerías reduciría la contaminación de la carne y el medio ambiente con patógenos. Facultad de Ciencias Veterinarias Articulo Articulo http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Veterinarias
Enfermedades transmitidas por alimentos
Salmonella spp.
STEC
riesgo higiénico sanitario
carnicerías
Food borne illnesses
hygienic health risk
butcher shops
spellingShingle Ciencias Veterinarias
Enfermedades transmitidas por alimentos
Salmonella spp.
STEC
riesgo higiénico sanitario
carnicerías
Food borne illnesses
hygienic health risk
butcher shops
Moreno Mochi, Maria Paula
Vargas, Juan Martin
Costa, Magdalena
Solorzano, María Victoria
Vega, Silvia
Condori, Susana
Leotta, Gerardo Aníbal
Jure, María Angela
Assessment of hygienic-sanitary status and implementation of an integral risk management program in butcher shops from Tafí Viejo city, Tucumán, Argentina
topic_facet Ciencias Veterinarias
Enfermedades transmitidas por alimentos
Salmonella spp.
STEC
riesgo higiénico sanitario
carnicerías
Food borne illnesses
hygienic health risk
butcher shops
description Meat and meat products promote the growth of pathogens such as Shiga toxin-producing Escherichia coli and Salmonella spp. In this work, an evaluation was carried out through risk quantification and microbiological analysis on ground beef and environmental surfaces in butcher shops, of Tafí Viejo city, Tucumán province. The study was carried out in three periods: period 1 (description of the health-status), period 2 (implementation of improvement actions) and period 3 (verification of success). Ground beef samples and environmental surfaces were analyzed in the previously described periods. The improvement actions in each butcher shop were implemented on the deviations detected in the first period. An increase of 35.7 % in low-risk butchers was observed. Microbial indicators in ground beef were significantly lower for total aerobic mesophilic microorganisms and Stapylococcus aureus, compared to the first period. In ground beef samples and environmental surfaces, the detection/isolation of STEC non-O157, presented a 100 % decrease in the verification period. The detection of Salmonella spp. showed a reduction of 14.3 % only on ground beef samples. This study confirms that the implementation of a risk management program in butcher shops would reduce contamination of ground beef and the environment with pathogens.
format Articulo
Articulo
author Moreno Mochi, Maria Paula
Vargas, Juan Martin
Costa, Magdalena
Solorzano, María Victoria
Vega, Silvia
Condori, Susana
Leotta, Gerardo Aníbal
Jure, María Angela
author_facet Moreno Mochi, Maria Paula
Vargas, Juan Martin
Costa, Magdalena
Solorzano, María Victoria
Vega, Silvia
Condori, Susana
Leotta, Gerardo Aníbal
Jure, María Angela
author_sort Moreno Mochi, Maria Paula
title Assessment of hygienic-sanitary status and implementation of an integral risk management program in butcher shops from Tafí Viejo city, Tucumán, Argentina
title_short Assessment of hygienic-sanitary status and implementation of an integral risk management program in butcher shops from Tafí Viejo city, Tucumán, Argentina
title_full Assessment of hygienic-sanitary status and implementation of an integral risk management program in butcher shops from Tafí Viejo city, Tucumán, Argentina
title_fullStr Assessment of hygienic-sanitary status and implementation of an integral risk management program in butcher shops from Tafí Viejo city, Tucumán, Argentina
title_full_unstemmed Assessment of hygienic-sanitary status and implementation of an integral risk management program in butcher shops from Tafí Viejo city, Tucumán, Argentina
title_sort assessment of hygienic-sanitary status and implementation of an integral risk management program in butcher shops from tafí viejo city, tucumán, argentina
publishDate 2024
url http://sedici.unlp.edu.ar/handle/10915/178266
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