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Antimicrobial treatments could help to decrease the transmission of microorganisms to beef carcasses and abattoir environments. The aim of this study was to evaluate the effectiveness of interventions in reducing Shiga toxin genes (stx1 and stx2) presence in a commercial abattoir. Intervention measures included the application of electrolytically generated hypochlorous acid to steer pens (experiment 1), chlorinated water, electrolytically generated [ver mas...]
dc.contributor.authorBrusa, Victoria
dc.contributor.authorRestovich, Viviana
dc.contributor.authorSignorini, Marcelo
dc.contributor.authorPugin, Daniela
dc.contributor.authorGalli, Lucía
dc.contributor.authorRuíz Díaz, Vanesa
dc.contributor.authorArias, Romina
dc.contributor.authorLeotta, Gerardo Anibal
dc.date.accessioned2019-08-26T15:03:09Z
dc.date.available2019-08-26T15:03:09Z
dc.date.issued2019-09
dc.identifier.issn1082-0132
dc.identifier.issn1532-1738
dc.identifier.otherhttps://doi.org/10.1177/1082013219836326
dc.identifier.urihttps://journals.sagepub.com/doi/abs/10.1177/1082013219836326
dc.identifier.urihttp://hdl.handle.net/20.500.12123/5693
dc.description.abstractAntimicrobial treatments could help to decrease the transmission of microorganisms to beef carcasses and abattoir environments. The aim of this study was to evaluate the effectiveness of interventions in reducing Shiga toxin genes (stx1 and stx2) presence in a commercial abattoir. Intervention measures included the application of electrolytically generated hypochlorous acid to steer pens (experiment 1), chlorinated water, electrolytically generated hypochlorous acid, and isoclor to steer pens (experiment 2), electrolytically generated hypochlorous acid to knocking pens (experiment 3), and aqueous ozone and electrolytically generated hypochlorous acid onto beef carcasses (experiment 4). Detection of stx in samples was performed with BAX® System Real-Time PCR Assay. Our results showed that treatment with pressurized electrolytically generated hypochlorous acid and isoclor were effective to reduce stx presence from hides on steer pens. Although there is no single strategy to ensure the reduction of stx presence in a commercial abattoir, the combined application of several antimicrobial interventions would be ideal.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherSage Publicationses_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceFood Science and Technology International 25 (6) : 491-496 (2019)es_AR
dc.subjectProductos de la Carnees_AR
dc.subjectMeat Productseng
dc.subjectMataderoses_AR
dc.subjectAbattoirseng
dc.subjectEnfermedades Transmitidas por Alimentoses_AR
dc.subjectFoodborne Diseaseseng
dc.subjectAntimicrobianoses_AR
dc.subjectAntimicrobialseng
dc.subjectPreservación de Alimentoses_AR
dc.subjectFood Preservationeng
dc.titleEvaluation of intervention measures at different stages of the production chain in Argentinian exporting abattoirses_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenEEA Rafaelaes_AR
dc.description.filFil: Brusa, Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentina.es_AR
dc.description.filFil: Restovich, Viviana. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentinaes_AR
dc.description.filFil: Signorini, Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Pugin, Daniela. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentinaes_AR
dc.description.filFil: Galli, Lucía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentinaes_AR
dc.description.filFil: Ruíz Díaz, Vanesa. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentinaes_AR
dc.description.filFil: Arias, Romina. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentinaes_AR
dc.description.filFil: Leotta, Gerardo Anibal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentinaes_AR
dc.subtypecientifico


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