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Veterinary Sciences
Special Issues
HACCP in Food Products of Animal Origin: Applications and Perspectives
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HACCP in Food Products of Animal Origin: Applications and Perspectives

A special issue of Veterinary Sciences (ISSN 2306-7381). This special issue belongs to the section "Veterinary Food Safety and Zoonosis".

Deadline for manuscript submissions: closed (20 March 2024) | Viewed by 4667

Special Issue Editor

Dr. Carlo D'Ascenzi

E-Mail Website
Guest Editor
Dipartimento di Scienze Veterinarie, Università di Pisa, 56124 Pisa, Italy
Interests: food safety; official control; food technology; food safety management system; veterinary public health

Special Issue Information

Dear Colleagues,

Since its introduction, HACCP has been internationally recognized as the universal tool for demonstrating that the processes involved in placing food products on the market guarantee the food safety requirements. Its application in the supply chains of food products of animal origin is the most challenging context, where food safety is fully combined with the complexity of veterinary issues, such as animal health and welfare.

The evolutionary path is continuously enriching with discoveries along the effective pursuit of food safety through the development of aptitude for flexibility and continuous improvement, both in the inclusion of new hazards, related to the identification of the most effective control measures, as well as in the application of new business organizational modules able to give greater effectiveness and reliability to the results.

Gathering together the news emerging from the research and daily practice of HACCP in the supply chains of food products of animal origin offers the opportunity to proceed significantly in the knowledge of the application of the 7 constitutive principles and on their functional connection with the new business determinants of food safety, such as the culture of food safety, as well as with the principles of environmental sustainability of food production and consumption.

This special issue challenges all researchers to update the scientific literature on this rapidly evolving topic. The initiative is aimed at making sure that each of you can find the opportunity to include scientific contributions regarding both the management of the risk determinants of new and old food hazards, as well as the management aspects and daily practices that significantly contribute to their prevention.

This special issues aims to collect scientific evidence that highlights the current state of the Hazard Analysis and Critical Control Point, its applications, challenges and perspectives in the specific context of food supply chains of animal origin, starting from the strict functional conjugation with the management of the animal safety and welfare, including the challenges regarding the management of food safety culture and environmental sustainability.

A list of the most stimulating issues includes:

  1. the news in the risk assessment and management, with particular attention to zoonoses, to risk factors directly and indirectly related to animal husbandry, health and welfare, such as treatments with veterinary drugs, exposure to food hazards related to the living environment of animals and with feed, etc.;
  2. the structural, managerial and motivational factors that interfere with the application of the tool;
  3. the contribution offered by technologies in controlling hazards;
  4. the application to small businesses and to traditional productions;
  5. the methods for accrediting the skills of the staff involved in the management of prevention measures and monitoring;
  6. tools and methods of prevention through communication to the consumer;
  7. the strategies for improving effectiveness, including the management of the food safety culture;
  8. the traceability system;
  9. emergencies and nonconformities management;
  10. external communication techniques with other operators in the supply chain;
  11. internal communication techniques;
  12. communication strategies applied to transparency with stakeholders;
  13. tools and methods applied to the verification of the proper implementation of HACCP-based systems in food chain;
  14. the review techniques and improvement methods;
  15. improvement functions linked to the relations of food business operators with the competent authorities of official control and with certification bodies;
  16. the conjugation of HACCP principles with those of environmental sustainability.

Dr. Carlo D'Ascenzi
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Veterinary Sciences is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food products of animal origin
  • food processes
  • food safety
  • food safety management system
  • food safety hazards
  • food safety risk
  • risk assessment
  • risk management
  • hazard analysis and critical control points (HACCP)
  • hazard assessment
  • prerequisite programmes
  • traceability system critical control points
  • operational prerequisite programmes
  • non-conformities
  • corrective actions
  • food safety performance
  • food safety effectiveness
  • food safety competences
  • validation
  • verification
  • audit
  • food safety policy
  • food information to consumers

Published Papers (2 papers)

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Research

8 pages, 505 KiB  
Communication
Evaluation of the Microbiological Status of Cattle Carcasses in Mongolia: Considering the Hygienic Practices of Slaughter Establishments
by Munkhgerel Bayarsaikhan, Nyam-Osor Purevdorj, Byoung Hoon Kim, Jae Hun Jung and Gil Jae Cho
Vet. Sci. 2023, 10(9), 563; https://doi.org/10.3390/vetsci10090563 - 07 Sep 2023
Viewed by 1193
Abstract
The meat industry has received great attention in Mongolia, having over 70 million livestock, and is important to the nation’s economy. Systematic microbiological testing of carcasses has not been mandatorily regulated in all abattoir premises, and the efficacy of the introduction of the [...] Read more.
The meat industry has received great attention in Mongolia, having over 70 million livestock, and is important to the nation’s economy. Systematic microbiological testing of carcasses has not been mandatorily regulated in all abattoir premises, and the efficacy of the introduction of the Good Hygiene Practice and Hazard Analysis Critical Control Points (HACCP) to some plants has not yet been tested microbiologically in Mongolia. Therefore, samples were collected from two establishments: plant A with an HACCP certificate from a third party and plant B without an HACCP certificate. The rates and levels of the total bacterial count (TBC) as overall hygiene indicators, the Enterobacteriaceae count (EBC) as fecal contamination indicators, and the Staphylococcus spp. count (SC) as personal hygiene indicators were determined on different parts of beef carcasses. The contamination rates in most parts were lower in plant A than in plant B (e.g., TBC in the rump and flank: 103–105 and 105–107, in plant A vs. 104–106 and 105–108 in plant B, respectively). Plant A also had a lower EBC and SC (p < 0.001). Furthermore, 2 out of 100 beef carcasses (2%) were positive for enterohemorrhagic Escherichia coli as a foodborne pathogen indicator in plant A. Full article
(This article belongs to the Special Issue HACCP in Food Products of Animal Origin: Applications and Perspectives)
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13 pages, 957 KiB  
Article
Tetracycline, Sulfonamide, and Erythromycin Residues in Beef, Eggs, and Honey Sold as “Antibiotic-Free” Products in East Tennessee (USA) Farmers’ Markets
by Shamim Sarkar, Marcy J. Souza, Tomas Martin-Jimenez, Mohamed A. Abouelkhair, Stephen A. Kania and Chika C. Okafor
Vet. Sci. 2023, 10(4), 243; https://doi.org/10.3390/vetsci10040243 - 24 Mar 2023
Cited by 4 | Viewed by 2514
Abstract
Foods that contain antibiotic residues have potential adverse health effects on consumers and provide selective pressure for the threat of antimicrobial resistance (AMR). This study’s objective was to measure tetracycline, sulfonamide, and erythromycin residues in beef, eggs, and honey sold as “antibiotic-free” at [...] Read more.
Foods that contain antibiotic residues have potential adverse health effects on consumers and provide selective pressure for the threat of antimicrobial resistance (AMR). This study’s objective was to measure tetracycline, sulfonamide, and erythromycin residues in beef, eggs, and honey sold as “antibiotic-free” at farmers’ markets in East Tennessee (East TN) in the United States (U.S.). Between July and September 2020, 36 “antibiotic-free” food products (9 beef, 18 egg, and 9 honey products) were purchased from East TN farmers’ markets and tested for tetracycline, sulfonamide, and erythromycin residues using competitive enzyme-linked immunosorbent assays (cELISA). All beef, egg, and honey products had tetracycline residue; the median concentrations were 51.75, 30.25, and 77.86 µg/kg, respectively. Sulfonamide residue was present in every sample of beef. Of 18 eggs, 11 eggs had detectable sulfonamide residue; the median concentrations were 3.50 and 1.22 µg/kg in beef and eggs, respectively. Each sample of beef and honey contained erythromycin residue; the median concentrations were 3.67 and 0.68 µg/kg, respectively. Overall, the median concentrations of tetracycline, sulfonamide, and erythromycin residues were below the maximum residue levels (MRLs) set in the U.S. for beef and eggs. Thus, the beef and eggs sold as “antibiotic-free” in East TN farmers’ markets can be considered safe for consumption. Safety determination for honey could not be made because MRLs have not been set for honey in the U.S. Because these residues should not be expected in “antibiotic-free” food products, it is important to further investigate the potential sources of these residues in these products. Full article
(This article belongs to the Special Issue HACCP in Food Products of Animal Origin: Applications and Perspectives)
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