Campylobacter SPECIES IN POULTRY SLAUGHTERHOUSES: AN OVERVIEW
DOI:
https://doi.org/10.26873/SVR-2309-2025Keywords:
Campylobacter species, poultry, slaughterhouses, foodborne diseases, food safetyAbstract
Campylobacter is a constant concern in ensuring food safety, as it is one of the most common pathogens in food. The main source of Campylobacter species in food is poultry meat, and the primary production of this meat is a critical point where measures need to be taken to reduce its presence in the food chain. Therefore, poultry slaughterhouses are recognized as places where it is necessary to implement measures to control and reduce the number of Campylobacter spp. Food business operators are obliged to ensure greater hygiene on the slaughter line, through the inspection of equipment for each step of slaughter and the application of regular cleaning protocols. Continuous monitoring of the presence and abundance of Campylobacter spp. on the slaughter line provides data on the validity of hygiene control measures in the slaughterhouse, as well as the data needed to assess the microbiological risk in poultry meat. Monitoring the presence of Campylobacter spp. in poultry slaughterhouses is a basic activity that is necessary for taking measures to reduce contamination, improve microbiological safety in poultry processing and thus improve the food safety system as a whole. This review aims to highlight the importance of investigating the prevalence of Campylobacter spp. in poultry slaughterhouses, but also the importance of applying measures to prevent and control this pathogen both on farms and in slaughterhouses. These measures are necessary to minimize the presence and transmission of Campylobacter in poultry, thereby reducing the risk of foodborne diseases.
Vrste kampilobaktrov v klavnicah za perutnino: pregled
Izvleček: Bakterija kampilobakter je nenehna skrb pri zagotavljanju varnosti hrane, saj je eden najpogostejših patogenov v njej. Glavni vir kampilobaktra v hrani je perutninsko meso, pri čemer je primarna proizvodnja tega mesa kritična točka, kjer je treba sprejeti ukrepe za zmanjšanje njegove prisotnosti v prehranjevalni verigi. Zato so perutninske klavnice prepoznane kot kraji, kjer je treba izvajati ukrepe za nadzor in zmanjšanje števila bakterij Campylobacter spp. Izvajalci živilske dejavnosti so dolžni zagotoviti večjo higieno na klavni liniji, in sicer s pregledom opreme za vsak korak klanja in izvajanjem rednih protokolov čiščenja. Nenehno spremljanje prisotnosti in številčnosti bakterij Campylobacter spp. na klavni liniji zagotavlja podatke o ustreznosti ukrepov za nadzor higiene v klavnici, pa tudi podatke, potrebne za oceno mikrobiološkega tveganja v perutninskem mesu. Spremljanje prisotnosti bakterij Campylobacter spp. v klavnicah za perutnino je osnovna dejavnost, ki je neizogibna za sprejetje ukrepov za zmanjšanje onesnaženja, izboljšanje mikrobiološke varnosti pri predelavi perutnine in s tem izboljšanje sistema varnosti hrane kot celote. Namen tega pregleda je poudariti pomembnost preučevanja razširjenosti bakterij Campylobacter spp. v perutninskih klavnicah, pa tudi izvajanja ukrepov za preprečevanje in nadzor tega patogena tako na kmetijah kot v klavnicah. Ti ukrepi so nujni za zmanjšanje prisotnosti in prenašanja kampilobaktra pri perutnini, s čimer se zmanjša tudi tveganje za bolezni, ki se prenašajo s hrano.
Ključne besede: vrste kampilobaktrov; perutnina; klavnice; bolezni, ki se prenašajo s hrano; varna hrana
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