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Dr. Jerzy Bertrandt

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Guest Editor

Faculty of Economic Sciences, John Paul II University of Applied Sciences in Biała Podlaska, 21-500 Biała Podlaska, Poland
Interests: nutritional physiology; human nutritional needs; physical activity; nutritional status; nutrition and food safety; diet-related diseases; workload; military service

Dr. Anna Maria Anyżewska

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Co-Guest Editor

University of Economics and Human Sciences in Warsaw, Okopowa 59, 01-043 Warsaw, Poland
Interests: health related behaviors; health promotion; dietary behavior; sport and recreation; physical activity and energy expenditure; nutritional status; physically active adults

Special Issue Information

Dear Colleagues,

In addition to physical activity, nutrition is an important factor influencing human health. Eating disorders are a significant health determinant, and long-term improper nutrition can cause many different diseases, which are referred to as diet-related diseases of civilization. Adequate nutrition meets human energy requirements and all the ingredients necessary for lifelong development of the body and health of the individual. The demand for energy and nutrients varies greatly and depends on the energy load associated with a person’s workload, as well as their gender, climate and lifestyle.

The Special Issue "Healthy Eating and Food Safety: Healthy Behavior and Balanced Nutritional Intake, Nutritional Needs and Health Related Behaviors of Physically Active Adults, Food and Nutrition Safety" consists of articles on two main thematic fields. The first area concerns the energy load of soldiers and members of uniformed services as the basis for planning rational nutrition and assessing the workload, diet and nutritional status. The presented series of works includes the results of research conducted within the research project of the National Health Program. The second thematic area covers works related to nutrition and food safety and their impact on human health.

Dr. Jerzy Bertrandt
Dr. Anna Maria Anyżewska
Guest Editors

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12 pages, 526 KiB

Open AccessArticle

Microbial Profiles of Meat at Different Stages of the Distribution Chain from the Abattoir to Retail Outlets

by Zikhona Theodora Rani, Lindokuhle Christopher Mhlongo and Arno Hugo

Int. J. Environ. Res. Public Health 2023, 20(3), 1986; https://doi.org/10.3390/ijerph20031986 - 21 Jan 2023

Cited by 13 | Viewed by 2617

Abstract

Meat has been found to be a prime vehicle for the dissemination of foodborne pathogens to humans worldwide. Microbial meat contaminants can cause food-borne diseases in humans. The threat to consumers by microbial meat contaminants necessitates the studying of meat microbial loads to prevent potential illnesses in consumers. Studies investigating the meat microbial loads in South Africa are limited. The objective of this study was to compare microbial contamination of different meat types from low-throughput (LTA) and high-throughput abattoirs (HTA) at three stages of the distribution chain from abattoir to retail outlets. Beef, pork, and mutton (n = 216) carcasses were sampled: during the loading process at the abattoirs, when off-loading at the supply points and during marketing. All samples were subjected to total bacterial count (TBC), coliform count (CC), presumptive Escherichia coli (E. coli) (PEC) and Staphylococcus aureus (S. aureus) detection. In mutton, TBC dominated at loading, CC was similar across distribution chain stages, PEC was the predominant microbial contaminant at the offloading stage at the HTA, but TBC was affected at loading, CC was similar across distribution chain stages, PEC was affected at loading, and S. aureus was affected at the display stage at the LTAs. In beef, TBC had similar levels at loading; CC and PEC dominated at the display stage for the HTAs. However, TBC was affected at the display stage; CC was similar across stages; PEC was affected at the offloading stage at the LTAs. In pork, higher contamination levels were discovered at the display stage, CC dominated at the loading stage, with PEC detected at offloading at the HTAs but TBC, CC, PEC and S. aureus were similar across stages at the LTAs. TBC, CC and PEC were affected by the storage period and meat supplier to meat shop distance whereas distance affected the TBC, CC and PEC. Meat supplier to meat shop distance negatively correlated with meat distribution chain stage but positively correlated with TBC, CC and PEC such as temperature. Temperature positively correlated with meat distribution chain stage and shop class. Meat distribution chain stage was negatively correlated with storage period, TBC, CC and PEC but positively correlated with shop class. Shop class negatively correlated with storage period, TBC, CC and PEC. Storage period positively correlated with TB, CC and PEC. TBC and meat type positively correlated with CC and PEC. CC positively correlated with PEC but negatively correlated with S. aureus such as PEC. In conclusion, mutton, pork and beef meat are susceptible to microbial contamination at distribution chain stages in abattoirs. Full article

(This article belongs to the Special Issue Healthy Eating and Food Safety)

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