DETECTED MICROBIOLOGICAL ISOLATES IN MEAT AND MEAT PRODUCTS WHEN TAKING SAMPLES FOR ANALYSIS BY FOOD OPERATORS AND OFFICIAL VETERINARIANS IN THE REPUBLIC OF NORTH MACEDONIA FOR THE PERIOD FROM 2016 TO 2020
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Jun 15, 2024
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Meat and meat processing industry make great efforts on a daily basis to improve technological processes and hygienic conditions. Competent institutions take appropriate measures to prevent placing of unsafe product on the market. However, we witness a daily global increase in the number of people suffering from foodborne diseases. For the period 2016-2020, the Food and Veterinary Agency of the Republic of North Macedonia received a total of 686 reports from laboratories about the detected presence of an isolate (positive finding) from samples taken by official veterinarians, food operators, and consumers. Isolates (positive findings) in meat and meat products were detected in 288 or 41.98% of the total analyzed samples. Campylobacter spp., Listeria monocytogenes, Escherichia coli and Salmonella spp. are the most frequent potential pathogens. For the five-year analyzed period, the presence of an isolate of Salmonella spp. was determined in 164 samples of meat and meat products. The bacterium Essherichia coli is the second most frequently detected bacterium in meat and meat product samples, after Salmonella spp., with a total of 48 samples with a positive finding for the analyzed period. The bacterium Listeria monocytogenes was detected in 39 samples of meat and meat products. An isolate of Campylobacter spp. was determined in a total of 28 samples of meat and meat products. By the Food and Veterinary Agency according to the annual food safety monitoring program were aimed at preventing the development of foodborne diseases.
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Law on Veterinary Health ("Official Gazette of the Republic of Macedonia" No. 113/07, 24/11, 136/11, 123/12, 154 /15 and 53/16).
Lowry, P.D., & Tiong, I. (1988). The incidence of Listeria monocytogenes in meat and in meat products - factors affecting distribution. In: (Eds). Proceedings of 34th International Congress of Meat Science and Technology, Brisbane, Australia, 528-530.
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Nørrung, B., & Buncic, S. (2007). Microbial safety of meat in the European Union. Meat Science, 78(1–2), 14–24. https://doi.org/10.1016/j.meatsci.2007.07.032.
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Buncić, S. (1991). The incidence of Listeria monocytogenes in slaughtered animals, in meat, and in meat products in Yugoslavia. International Journal of Food Microbiology, 12(2–3), 173–180. https://doi.org/10.1016/0168-1605(91)90067-y.
Berends, B., Snijders, J., & Van Logtestijn, J. (1993). Efficacy of current EC meat inspection procedures and some proposed revisions with respect to microbiological safety: a critical review. Veterinary Record, 133(17), 411–415. https://doi.org/10.1136/vr.133.17.411.
Blount, Z. D. (2015). The unexhausted potential of E. coli. eLife, 4. https://doi.org/10.7554/el
ife.05826.
Borch, E., Nesbakken, T., & Christensen, H. (1996). Hazard identification in swine slaughter with respect to foodborne bacteria. International Journal of Food Microbiology, 30(1–2), 9–25. https://doi.org/10.1016/0168-1605(96)00988-9.
Botteldoorn, N., Heyndrickx, M., Rijpens, N., Grijspeerdt, K., & Herman, L. (2003). Salmonella on pig carcasses: positive pigs and cross contamination in the slaughterhouse. Journal of Applied Microbiology, 95(5), 891–9903. https://doi.org/10.1046/j.1
365-2672.2003.02042.x
Chlebicz, A., & Śliżewska, K. (2018). Campylobacteriosis, salmonellosis, yersiniosis, and listeriosis as Zoonotic foodborne Diseases: A review. International Journal of Environmental Research and Public Health, 15(5), 863. https://doi.org/10.3390/ijerph15050863.
Danev, M. (1999). Higiena i tehnologija na meso, riba, jajca i nivni proizvodi. [Hygiene and technology of meat, fish, eggs and their products].“Mikena”, Bitola.
European Food Safety Authority (EFSA). (2011). The European Union Summary Report on Trends and Sources of Zoonoses, Zoonotic Agents and Food-borne Outbreaks in 2009. EFSA Journal, 9(3), 2090.
European Food Safety Authority (EFSA). (2012). The European Union Summary Report on Trends and Sources of Zoonoses, zoonotic agents and food-borne outbreaks in 2010. EFSA Journal, 10(3), 1-442.
European Food Safety Authority (EFSA). (2013). The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne agents and outbreaks in 2011. EFSA Journal, 11(4), 1-250.
European Food Safety Authority (EFSA). (2015). The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2013. EFSA Journal,13 (1), 3991.
Feng, P., Weagant, S.D., & Jinneman, K. (2017). Diarrheagenic Escherichia coli, chаpter 4a. Bacteriogical Analytical Manual. U.S. Food Drug Administration.
Gandhi, M., & Chikindas, M. L. (2006). Listeria: A foodborne pathogen that knows how to survive. International Journal of Food Microbiology, 113(1), 1–15. https://doi.org/10. 1016/j.
ijfoodmicro.2006.07.008.
Gómez, D., Iguácel, L., Rota, M., Carramiñana, J., Ariño, A., & Yangüela, J. (2015). Occurrence of Listeria monocytogenes in Ready-to-Eat Meat Products and Meat Processing Plants in Spain. Foods, 4(4), 271–282. https://doi.org/10.3390/foods4030271.
Hammes, W., Haller, D. Ganzle, & M. (2008). Fermented meat. In E. Farnworth (Eds.), Handbook of fermented functional foods (291-311). New York: CRC Press.
Higgs, J., & Mulvihill, B. (2002). The nutritional quality of meat. In Kerry, J., Kerry, J. Ledward, D. (Eds), The nutritional quality of meat (pp. 64-104). New York: CRC Press.
Humphrey, T., O’Brien, S., & Madsen, M. (2007). Campylobacters as zoonotic pathogens: A food production perspective. International Journal of Food Microbiology, 117(3), 237–257. https://doi.org/10.1016/j.ijfoodmicro.2007.01.006.
Johansson, T., Rantala, L., Palmu, L., & Honkanen-Buzalski, T. (1999). Occurrence and typing of Listeria monocytogenes strains in retail vacuum-packed fish products and in a production plant. International Journal of Food Microbiology, 47(1–2), 111–119. https://doi.org/10.1016
/s0168-1605(99)00019-7.
Käferstein F, Abdussalam M. (1999). Food safety in the 21st century. Bulletin World Health Organ, 77(4), 347-351.
Law on Food Safety ("Official Gazette of the Republic of Macedonia" No. 157/10, 53/11, 1/12, 164/13, 187/13, 43/14, 72/ 15, 129/15 and 213/15).
Law on the Protection of the Population against Infectious Diseases ("Official Gazette of the Republic of Macedonia" No. 149/14).
Law on Veterinary Health ("Official Gazette of the Republic of Macedonia" No. 113/07, 24/11, 136/11, 123/12, 154 /15 and 53/16).
Lowry, P.D., & Tiong, I. (1988). The incidence of Listeria monocytogenes in meat and in meat products - factors affecting distribution. In: (Eds). Proceedings of 34th International Congress of Meat Science and Technology, Brisbane, Australia, 528-530.
Marinculić, A., Habrun, B., Barbić, Lj., Beck, R. (2009). Biološke opasnosti u hrani Biološke opasnosti u hrani. [Biological hazards in food]. Hrvatska agencija za hranu (HAH), Osijek.
Nørrung, B., & Buncic, S. (2007). Microbial safety of meat in the European Union. Meat Science, 78(1–2), 14–24. https://doi.org/10.1016/j.meatsci.2007.07.032.
Norton, D. M., McCamey, M. A., Gall, K. L., Scarlett, J. M., Boor, K. J., & Wiedmann, M. (2001). Molecular Studies on the Ecology of Listeria monocytogenes in the Smoked Fish Processing Industry. Applied and Environmental Microbiology, 67(1), 198–205. https://doi.or
g/10.1128/aem.67.1.198-205.2001.
Pointon, A., Jenson, I., Jordan, D., Vanderlinde, P., Slade, J., & Sumner, J. (2005). A risk profile of the Australian red meat industry: Approach and management. Food Control, 17(9), 712–718. https://doi.org/10.1016/j.foodcont.2005.04.008.
Ray, B., & Bhunia, A. (2013). Fundamental Food Microbiology. In CRC Press eBooks. https://doi.org/10.1201/b16078.
Rulebook for Special Requirements Relating to Microbiological Criteria for Food ("Official Gazette of the Republic of Macedonia" no. 100/13, 145/14, 37/17, 173/18, 229/20).
Schlundt, J., Toyofuku, H., Jansen, J., & Herbst, S. A. (2004). Emerging food-borne zoonoses. Revue Scientifique Et Technique De L OIE, 23(2), 513–533. https://doi.org/10.2050
6/rst.23.2.1506.
Shoukat, S., Ali, M., Wani, H., Ali, U., Para, P. A., & Ganguly, S. (2017). Food-Borne listeriosis, an upcoming public health problem: A review. Journal of Immunology and Immunopathology, 19(1), 1-9. https://doi.org/10.5958/0973-9149.2017.00001.6.
Wieczorek, K., Denis, E., & Osek, J. (2015). Comparative analysis of antimicrobial resistance and genetic diversity of Campylobacter from broilers slaughtered in Poland. International Journal of Food Microbiology, 210, 24–32.https://doi.org/10.1016/j.ijfoodmicro.2015.06.006.