Food Safety System: Inspection of Products of Animal Origin

A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Animal Products".

Deadline for manuscript submissions: closed (30 June 2023) | Viewed by 2497

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Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
Interests: food inspection; food control; advanced laboratory methods
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Special Issue Information

Dear Colleagues,

The aspects of food safety and the quality assurance of animal products has become a worldwide research interest given the constant need for improvement to meet consumer satisfaction. Accurate and novel data regarding food safety issues are of great importance, and effective inspection technologies and techniques must receive recognition via the diffusion of their results. The food inspection domain is very vast; hence, this Special Issue is focused more on research based on evaluations regarding compliance with food safety standards, food safety management systems and the assessment of compliance with hygiene parameters in food handling practices.

Prof. Dr. Marian Mihaiu
Dr. Alexandra Tǎbǎran
Guest Editors

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Keywords

  • quality
  • hygiene
  • processed food
  • technology

Published Papers (1 paper)

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19 pages, 9924 KiB  
Systematic Review
Salmonella Behavior in Meat during Cool Storage: A Systematic Review and Meta-Analysis
by Jorge Luiz da Silva, Bruno Serpa Vieira, Fernanda Tavares Carvalho, Ricardo César Tavares Carvalho and Eduardo Eustáquio de Souza Figueiredo
Animals 2022, 12(21), 2902; https://doi.org/10.3390/ani12212902 - 23 Oct 2022
Cited by 7 | Viewed by 1990
Abstract
The aim of the present study was to investigate Salmonella behavior in meat stored in cool conditions (between 0 °C and 7.5 °C), by employing a systematic review and meta-analysis. The data were obtained from research articles published in SciELO, PubMed, the Web [...] Read more.
The aim of the present study was to investigate Salmonella behavior in meat stored in cool conditions (between 0 °C and 7.5 °C), by employing a systematic review and meta-analysis. The data were obtained from research articles published in SciELO, PubMed, the Web of Science, and Scopus databases. The results of the retrieved studies were obtained from meat (beef, chicken, pork, poultry, and turkey), fish, shellfish, and broth media samples The data were extracted as sample size (n), initial concentration (Xi), final concentration (Xf), standard deviation (SD), standard error (SE), and microbial behavior effects (reduction or growth). A meta-analysis was carried out using the metaphor package from R software. A total of 654 articles were initially retrieved. After applying the exclusion criteria, 83 articles were selected for the systematic review, and 61 of these were used for the meta-analysis. Most studies were conducted at 0 °C to 4.4 °C storage temperatures under normal atmosphere package conditions. Salmonella Typhimurium, S. Enteritidis, and a cocktail (strain mixture) were inoculated at 5.0 and 6.0 log CFU mL−1. Articles both with and without the addition of antimicrobial compounds were found. Salmonella concentration decreases were observed in most studies, estimated for all study combinations as −0.8429 ± 0.0931 log CFU g−1 (95% CI; −1.0254, −0.6604) (p < 0.001), varying for each subgroup analysis. According to this survey, Salmonella concentration decreases are frequent during cool storage, although concentration increases and no bacterial inactivation were observed in some studies. Full article
(This article belongs to the Special Issue Food Safety System: Inspection of Products of Animal Origin)
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