MEAT PRODUCTS MICROBIOLOGICAL CONTAMINATION AND NUTRITIONAL

Document Sample
MEAT PRODUCTS MICROBIOLOGICAL CONTAMINATION AND NUTRITIONAL Powered By Docstoc
					MEAT PRODUCTS MICROBIOLOGICAL
CONTAMINATION AND NUTRITIONAL
 QUALITY MONITORING NETWORK
             DEVELOPED FOR ROMANIA


Ioana-Rodica Lupsa1, Iulia Neamtiu2, Aurel Goia1, Vasile Ostafe3,
Emilian Damian Popovici1, Daniela Tulhina1

1 Institute of Public Health, Timisoara, Romania
2 Environmental Health Center, Cluj-Napoca, Romania
3 West University, Timisoara, Romania
          BACKGROUND
The global food safety strategy of WHO includes
as a main goal reducing of health and social
burden of foodborne diseases also by
surveillance systems.
In this regard the Ministry of Public Health in
Romania initiated national programs aiming to
protect the population and prevent outbreaks of
diseases related to environmental risk factors,
by developing surveillance methodologies.
                    MINISTRY OF PUBLIC HEALTH




INSTITUTE OF PUBLIC HEALTH (IPH)                  IPH                 IPH       IPH
           TIMISOARA                           BUCHAREST          CLUJ-NAPOCA   IASI




                                   42 PUBLIC HEALTH AUTHORITIES
ROMANIA with 42 counties / PAHs
         (administrative and control units)
             OBJECTIV
Institute of Public Health Timisoara (IPHT)
developed a monitoring system for meat
products regarding their:
nutritional quality,
microbiological contaminates and
diseases risk.
                 OBJECTIV
in order to establish a local, regional and
national :
– network and
– a database
to be used in:
– food risk assessment for an evidence-based national
  control strategy,
– as well as to perform capacity building for the Public
  Health Authorities (PHAs) in all the 42 counties in
  Romania, involved in the study.
           METHODOLOGY
IPHT designed a web-based methodology that
  was applied by all 42 PHAs (trained),
  consisting in:
  data collection - questionnaires collecting
  information about the hygienic conditions on the
  entire food chain;
  meat products samples analysis to establish
  nutritional quality and microbiological
  contamination,
  report - using an informational system (for
  each county) and
  communication of harmonized data.
              RESULTS
Data from the questionnaire revealed the
 unacceptable figures:
 15-18% of the sanitation testes, most of
 them (59-67%) at the equipments and
 working surfaces and
 only 42-63% of the meat plants had a
 functional HACCP system (not
 mandatory for Romania at that time).
                         RESULTS
39-48% of the 23,385 collected samples had
  unacceptable nutritional values for at least
  one parameter:
  protein content bellow or above* the standard
  limits,
  fat content above the limits and
  moister above the limits.
*protein content with low nutritional value: animal protein substituted by
   vegetal protein (soy and peas extracts) or animal protein with low
   EAA content (collagen tissues).
                RESULTS
Data from questionnaires revealed the use of
 ingredients which decreased the nutritional
 value of the meat products:
 starch – increases perishability, respectively
 increases the microbiological risk;
 collagen tissues - tendon, cartilage,
 aponeuroses;
 MDM – mechanical deboned meat – (poultry or
 pork – not allowed any more).
Average protein content in sausages (min
10%) during 2001-2004, in the 42 counties
Average fat content in sausages (max 28%)
   during 2001-2004, in the 42 counties
Average moisture content in sausages (max
68%) during 2001-2004, in the 42 counties
                 RESULTS
Microbiological contamination has been identified
  in 12-18% of the samples:
  most frequent types of pathogenetic bacteria
  were coliforms (up to 88%) and E. Coli (up to
  85%);
  other identified microbiological contaminants
  were Bacillus Cereus (up to 56%), coagulase-
  positive Staphilococcus (up to 28%), sulfite
  reducing Clostridia (up to 18%) and Salmonella
  (up to 10%).
                RESULTS
Most frequently contaminated assortments were:
 forcemeat > meat balls > sausages prepared
 from swine entrails.

Responsible for foodborne diseases outbreaks
 due to contaminated meat products
 consumption were:
 Salmonella followed by
 E. Coli followed by
 coagulase-positive Staphilococcus.
Number of E. Coli in sausages (max 1/g)
 during 2001-2004, in the 42 counties
Number of coliforms in sausages (max 10/g)
  during 2001-2004, in the 42 counties
Number of Salmonella in sausages (0/g)
 during 2001-2004, in the 42 counties
         CONCLUSIONS
We consider that the development of such
a network could be sustainable and useful
for a gradual introduction of a unitary,
harmonized surveillance system of the
manufacturing conditions, nutritional value
and microbiological contamination
(integrated food safety network) through
local, regional and national evaluations of
health risks related to meat products
consumption.
         CONCLUSIONS
It can detect faults and needs and provide
with a database to support MPH in taking
health-related decisions in these matters,
ensuring adequate resources to establish
and strengthen the food safety programs
and national food safety plan.
THANH YOU FOR YOUR ATTENTION !

				
DOCUMENT INFO
Shared By:
Categories:
Tags:
Stats:
views:8
posted:5/23/2012
language:Latin
pages:21