TY  - JOUR
AU  - Zdolec, Nevijo
AU  - Kotsiri, Aurelia
AU  - Houf, Kurt
AU  - Alvarez-Ordóñez, Avelino
AU  - Blagojević, Bojan
AU  - Karabasil, Nedjeljko
AU  - Salines, Morgane
AU  - Antić, Dragan
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2497
AB  - Interventions from lairage to the chilling stage of the pig slaughter process are important to reduce microbial contamination of carcasses. The aim of this systematic review and meta-analysis was to assess the effectiveness of abattoir interventions in reducing aerobic colony count (ACC), Enterobacteriaceae, generic Escherichia coli, and Yersinia spp. on pig carcasses. The database searches spanned a 30 year period from 1990 to 2021. Following a structured, predefined protocol, 22 articles, which were judged as having a low risk of bias, were used for detailed data extraction and meta-analysis. The meta-analysis included data on lairage interventions for live pigs, standard processing procedures for pig carcasses, prechilling interventions, multiple carcass interventions, and carcass chilling. Risk ratios (RRs) for prevalence studies and mean log differences (MDs) for concentration outcomes were calculated using random effects models. The meta-analysis found that scalding under commercial abattoir conditions effectively reduced the prevalence of Enterobacteriaceae (RR: 0.05, 95% CI: 0.02 to 0.12, I2 = 87%) and ACC (MD: −2.84, 95% CI: −3.50 to −2.18, I2 = 99%) on pig carcasses. Similarly, significant reductions of these two groups of bacteria on carcasses were also found after singeing (RR: 0.25, 95% CI: 0.14 to 0.44, I2 = 90% and MD: −1.95, 95% CI: −2.40 to −1.50, I2 = 96%, respectively). Rectum sealing effectively reduces the prevalence of Y. enterocolitica on pig carcasses (RR: 0.60, 95% CI: 0.41 to 0.89, I2 = 0%). Under commercial abattoir conditions, hot water washing significantly reduced ACC (MD: −1.32, 95% CI: −1.93 to −0.71, I2 = 93%) and generic E. coli counts (MD: −1.23, 95% CI: −1.89 to −0.57, I2 = 61%) on pig carcasses. Conventional dry chilling reduced Enterobacteriaceae prevalence on pig carcasses (RR: 0.32, 95% CI: 0.21 to 0.48, I2 = 81%). Multiple carcass interventions significantly reduced Enterobacteriaceae prevalence (RR: 0.11, 95% CI: 0.05 to 0.23, I2 = 94%) and ACC on carcasses (MD: −2.85, 95% CI: −3.33 to −2.37, I2 = 97%). The results clearly show that standard processing procedures of scalding and singeing and the hazard-based intervention of hot water washing are effective in reducing indicator bacteria on pig carcasses. The prevalence of Y. enterocolitica on pig carcasses was effectively reduced by the standard procedure of rectum sealing; nevertheless, this was the only intervention for Yersinia investigated under commercial conditions. High heterogeneity among studies and trials investigating interventions and overall lack of large, controlled trials conducted under commercial conditions suggest that more in-depth research is needed.
PB  - MDPI
T2  - Foods
T1  - Systematic Review and Meta-Analysis of the Efficacy of Interventions Applied during Primary Processing to Reduce Microbial Contamination on Pig Carcasses
VL  - 11
IS  - 14
SP  - 2110
DO  - 10.3390/foods11142110
ER  - 

@article{
author = "Zdolec, Nevijo and Kotsiri, Aurelia and Houf, Kurt and Alvarez-Ordóñez, Avelino and Blagojević, Bojan and Karabasil, Nedjeljko and Salines, Morgane and Antić, Dragan",
year = "2022",
abstract = "Interventions from lairage to the chilling stage of the pig slaughter process are important to reduce microbial contamination of carcasses. The aim of this systematic review and meta-analysis was to assess the effectiveness of abattoir interventions in reducing aerobic colony count (ACC), Enterobacteriaceae, generic Escherichia coli, and Yersinia spp. on pig carcasses. The database searches spanned a 30 year period from 1990 to 2021. Following a structured, predefined protocol, 22 articles, which were judged as having a low risk of bias, were used for detailed data extraction and meta-analysis. The meta-analysis included data on lairage interventions for live pigs, standard processing procedures for pig carcasses, prechilling interventions, multiple carcass interventions, and carcass chilling. Risk ratios (RRs) for prevalence studies and mean log differences (MDs) for concentration outcomes were calculated using random effects models. The meta-analysis found that scalding under commercial abattoir conditions effectively reduced the prevalence of Enterobacteriaceae (RR: 0.05, 95% CI: 0.02 to 0.12, I2 = 87%) and ACC (MD: −2.84, 95% CI: −3.50 to −2.18, I2 = 99%) on pig carcasses. Similarly, significant reductions of these two groups of bacteria on carcasses were also found after singeing (RR: 0.25, 95% CI: 0.14 to 0.44, I2 = 90% and MD: −1.95, 95% CI: −2.40 to −1.50, I2 = 96%, respectively). Rectum sealing effectively reduces the prevalence of Y. enterocolitica on pig carcasses (RR: 0.60, 95% CI: 0.41 to 0.89, I2 = 0%). Under commercial abattoir conditions, hot water washing significantly reduced ACC (MD: −1.32, 95% CI: −1.93 to −0.71, I2 = 93%) and generic E. coli counts (MD: −1.23, 95% CI: −1.89 to −0.57, I2 = 61%) on pig carcasses. Conventional dry chilling reduced Enterobacteriaceae prevalence on pig carcasses (RR: 0.32, 95% CI: 0.21 to 0.48, I2 = 81%). Multiple carcass interventions significantly reduced Enterobacteriaceae prevalence (RR: 0.11, 95% CI: 0.05 to 0.23, I2 = 94%) and ACC on carcasses (MD: −2.85, 95% CI: −3.33 to −2.37, I2 = 97%). The results clearly show that standard processing procedures of scalding and singeing and the hazard-based intervention of hot water washing are effective in reducing indicator bacteria on pig carcasses. The prevalence of Y. enterocolitica on pig carcasses was effectively reduced by the standard procedure of rectum sealing; nevertheless, this was the only intervention for Yersinia investigated under commercial conditions. High heterogeneity among studies and trials investigating interventions and overall lack of large, controlled trials conducted under commercial conditions suggest that more in-depth research is needed.",
publisher = "MDPI",
journal = "Foods",
title = "Systematic Review and Meta-Analysis of the Efficacy of Interventions Applied during Primary Processing to Reduce Microbial Contamination on Pig Carcasses",
volume = "11",
number = "14",
pages = "2110",
doi = "10.3390/foods11142110"
}

Zdolec, N., Kotsiri, A., Houf, K., Alvarez-Ordóñez, A., Blagojević, B., Karabasil, N., Salines, M.,& Antić, D.. (2022). Systematic Review and Meta-Analysis of the Efficacy of Interventions Applied during Primary Processing to Reduce Microbial Contamination on Pig Carcasses. in Foods
MDPI., 11(14), 2110.
https://doi.org/10.3390/foods11142110

Zdolec N, Kotsiri A, Houf K, Alvarez-Ordóñez A, Blagojević B, Karabasil N, Salines M, Antić D. Systematic Review and Meta-Analysis of the Efficacy of Interventions Applied during Primary Processing to Reduce Microbial Contamination on Pig Carcasses. in Foods. 2022;11(14):2110.
doi:10.3390/foods11142110 .

Zdolec, Nevijo, Kotsiri, Aurelia, Houf, Kurt, Alvarez-Ordóñez, Avelino, Blagojević, Bojan, Karabasil, Nedjeljko, Salines, Morgane, Antić, Dragan, "Systematic Review and Meta-Analysis of the Efficacy of Interventions Applied during Primary Processing to Reduce Microbial Contamination on Pig Carcasses" in Foods, 11, no. 14 (2022):2110,
https://doi.org/10.3390/foods11142110 . .

TY  - DATA
AU  - Zdolec, Nevijo
AU  - Kotsiri, Aurelia
AU  - Houf, Kurt
AU  - Alvarez-Ordóñez, Avelino
AU  - Blagojević, Bojan
AU  - Karabasil, Nedjeljko
AU  - Salines, Morgane
AU  - Antić, Dragan
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2498
PB  - MDPI
T2  - Foods
T1  - Supplementary data for article: Zdolec, N.; Kotsiri, A.; Houf, K.; Alvarez-Ordóñez, A.; Blagojevic, B.; Karabasil, N.; Salines, M.; Antic, D. Systematic Review and Meta-Analysis of the Efficacy of Interventions Applied during Primary Processing to Reduce Microbial Contamination on Pig Carcasses. Foods 2022, 11 (14), 2110. https://doi.org/10.3390/foods11142110.
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2498
ER  - 

@misc{
author = "Zdolec, Nevijo and Kotsiri, Aurelia and Houf, Kurt and Alvarez-Ordóñez, Avelino and Blagojević, Bojan and Karabasil, Nedjeljko and Salines, Morgane and Antić, Dragan",
year = "2022",
publisher = "MDPI",
journal = "Foods",
title = "Supplementary data for article: Zdolec, N.; Kotsiri, A.; Houf, K.; Alvarez-Ordóñez, A.; Blagojevic, B.; Karabasil, N.; Salines, M.; Antic, D. Systematic Review and Meta-Analysis of the Efficacy of Interventions Applied during Primary Processing to Reduce Microbial Contamination on Pig Carcasses. Foods 2022, 11 (14), 2110. https://doi.org/10.3390/foods11142110.",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2498"
}

Zdolec, N., Kotsiri, A., Houf, K., Alvarez-Ordóñez, A., Blagojević, B., Karabasil, N., Salines, M.,& Antić, D.. (2022). Supplementary data for article: Zdolec, N.; Kotsiri, A.; Houf, K.; Alvarez-Ordóñez, A.; Blagojevic, B.; Karabasil, N.; Salines, M.; Antic, D. Systematic Review and Meta-Analysis of the Efficacy of Interventions Applied during Primary Processing to Reduce Microbial Contamination on Pig Carcasses. Foods 2022, 11 (14), 2110. https://doi.org/10.3390/foods11142110.. in Foods
MDPI..
https://hdl.handle.net/21.15107/rcub_veterinar_2498

Zdolec N, Kotsiri A, Houf K, Alvarez-Ordóñez A, Blagojević B, Karabasil N, Salines M, Antić D. Supplementary data for article: Zdolec, N.; Kotsiri, A.; Houf, K.; Alvarez-Ordóñez, A.; Blagojevic, B.; Karabasil, N.; Salines, M.; Antic, D. Systematic Review and Meta-Analysis of the Efficacy of Interventions Applied during Primary Processing to Reduce Microbial Contamination on Pig Carcasses. Foods 2022, 11 (14), 2110. https://doi.org/10.3390/foods11142110.. in Foods. 2022;.
https://hdl.handle.net/21.15107/rcub_veterinar_2498 .

Zdolec, Nevijo, Kotsiri, Aurelia, Houf, Kurt, Alvarez-Ordóñez, Avelino, Blagojević, Bojan, Karabasil, Nedjeljko, Salines, Morgane, Antić, Dragan, "Supplementary data for article: Zdolec, N.; Kotsiri, A.; Houf, K.; Alvarez-Ordóñez, A.; Blagojevic, B.; Karabasil, N.; Salines, M.; Antic, D. Systematic Review and Meta-Analysis of the Efficacy of Interventions Applied during Primary Processing to Reduce Microbial Contamination on Pig Carcasses. Foods 2022, 11 (14), 2110. https://doi.org/10.3390/foods11142110." in Foods (2022),
https://hdl.handle.net/21.15107/rcub_veterinar_2498 .

TY  - JOUR
AU  - Karabasil, Nedjeljko
AU  - Bošković, Tamara
AU  - Tomasević, Igor
AU  - Vasilev, Dragan
AU  - Dimitrijević, Mirjana
AU  - Katanić, Nenad
AU  - Antić, Dragan
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1617
AB  - The production of traditional meat products has a considerable potential in the Republic of Serbia, particularly in small and micro (household) establishments. Among a large number of traditional meat products, dry fermented sausages and dried meat products are the most important and commonly appreciated by consumers. There is, however, a need for a better standardization of the production in this meat sector, and also implementation of necessary food hygiene rules and HACCP principles according to hygiene regulations. There are provisions in the Food Safety Law, stating the principles of flexibility, which would allow for traditional meat producers and their associations to apply for derogations in food hygiene regulations. This would enable traditional small and micro food business operators to better use their resources, relax administrative burden and use traditional production methods in the most appropriate manner, always respecting hygiene and safety principals. This review paper analyses the current status of traditional meat production in small and micro establishments in Serbia, emphasizing a need for further improvements in food safety management and standardization.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Acta Veterinaria-Beograd
T1  - Production of traditional meat products in small and micro establishments in Serbia: current status and future perspectives
VL  - 68
IS  - 4
SP  - 373
EP  - 390
DO  - 10.2478/acve-2018-0031
ER  - 

@article{
author = "Karabasil, Nedjeljko and Bošković, Tamara and Tomasević, Igor and Vasilev, Dragan and Dimitrijević, Mirjana and Katanić, Nenad and Antić, Dragan",
year = "2018",
abstract = "The production of traditional meat products has a considerable potential in the Republic of Serbia, particularly in small and micro (household) establishments. Among a large number of traditional meat products, dry fermented sausages and dried meat products are the most important and commonly appreciated by consumers. There is, however, a need for a better standardization of the production in this meat sector, and also implementation of necessary food hygiene rules and HACCP principles according to hygiene regulations. There are provisions in the Food Safety Law, stating the principles of flexibility, which would allow for traditional meat producers and their associations to apply for derogations in food hygiene regulations. This would enable traditional small and micro food business operators to better use their resources, relax administrative burden and use traditional production methods in the most appropriate manner, always respecting hygiene and safety principals. This review paper analyses the current status of traditional meat production in small and micro establishments in Serbia, emphasizing a need for further improvements in food safety management and standardization.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Acta Veterinaria-Beograd",
title = "Production of traditional meat products in small and micro establishments in Serbia: current status and future perspectives",
volume = "68",
number = "4",
pages = "373-390",
doi = "10.2478/acve-2018-0031"
}

Karabasil, N., Bošković, T., Tomasević, I., Vasilev, D., Dimitrijević, M., Katanić, N.,& Antić, D.. (2018). Production of traditional meat products in small and micro establishments in Serbia: current status and future perspectives. in Acta Veterinaria-Beograd
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 68(4), 373-390.
https://doi.org/10.2478/acve-2018-0031

Karabasil N, Bošković T, Tomasević I, Vasilev D, Dimitrijević M, Katanić N, Antić D. Production of traditional meat products in small and micro establishments in Serbia: current status and future perspectives. in Acta Veterinaria-Beograd. 2018;68(4):373-390.
doi:10.2478/acve-2018-0031 .

Karabasil, Nedjeljko, Bošković, Tamara, Tomasević, Igor, Vasilev, Dragan, Dimitrijević, Mirjana, Katanić, Nenad, Antić, Dragan, "Production of traditional meat products in small and micro establishments in Serbia: current status and future perspectives" in Acta Veterinaria-Beograd, 68, no. 4 (2018):373-390,
https://doi.org/10.2478/acve-2018-0031 . .