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In the study, beef trimmings intended for sausage production were subjected to different decontamination treatments based on lactic acid-hot water combination, with aim to eliminate or reduce foodborne pathogens Escherichia coli O157, Salmonella Typhimurium and Listeria monocytogenes in resultant dry, fermented sausages. In finished sausages, produced from untreated trimmings, “natural” reductions of inoculated E. coli O157 and Salmonella Typhimurium were on average 1.9 logs, L. monocytogenes count remained unchanged, and no detectable concentrations of biogenic amines were found. The same type of sausages were also produced by using beef trimmings which was pathogen-inoculated and then decontaminated by: hot, 4% lactic acid in water solution (90 °C for 10 s; treatment HLA1); or hot, 4% lactic acid in water solution (85 °C for 20 s; treatment HLA2), or hot, 4% lactic acid in water solution (80 °C for 30 s; treatment HLA3). The use of HLA-decontaminated beef trimmings resulted in total E. coli O157 reductions of at least 3.9 logs and in total Salmonella Typhimurium reductions of at least 3.6 logs, whilst biogenic amines were not detected in finished sausages. The overall sensorial acceptability of finished sausages produced with HLA-decontaminated beef trimmings was somewhat diminished. Further work is required to optimise the HLA-based incoming beef treatments. [ABSTRACT FROM AUTHOR]

Abstract: The performances of current official meat inspection and abattoir process hygiene in assuring biological safety of final beef and pork carcasses were assessed through risk ranking of zoonotic hazards associated with cattle and pigs that each of these risk management strategies can control. Among hazards associated with cattle, Taenia saginata cysticercus, nontyphoidal Salmonella enterica, verotoxigenic Escherichia coli and prion causing bovine spongiform encephalopathy were found as posing medium risk for public health whilst all others were found as posing low or negligible risk. Among hazards associated with pigs, Trichinella, Toxoplasma gondii in outdoor pigs and Yersinia enterocolitica were found as posing medium risk and S. enterica was found as posing high risk for public health, whilst all others as posing low or negligible risk. Analysis of the current two main risk management strategies in cattle and pigs abattoirs indicated that abattoir process hygiene has a higher public health protection potential than official meat inspection. Nevertheless, each of these strategies currently plays an important role in controlling some meat safety hazards that cannot be controlled by the other, so both have to be applied simultaneously. [Copyright &y& Elsevier]

In this paper we introduce a new approach to the sliding mode control design based on orthogonal models. First, we discuss the sliding mode control based on a model given in controllable canonical form. Then, we design almost orthogonal filters based on almost orthogonal polynomials of M¨untz-Legendre type. The advantage of the almost orthogonal filters is that they can be used for the modelling and analysis of systems with nonlinearities and imperfections. Herein, we use a designed filter to obtain several linearized models of an unknown system in different working areas. For each of these linearized models, corresponding sliding mode controller is designed and the switching between controls laws depends only on input signal. The experimental results and comparative analysis with relay control, already installed in laboratory equipment, verify the efficiency and excellent performance of such a control in the case of anti-lock braking system. [ABSTRACT FROM AUTHOR]

In risk-based meat safety assurance system, the use of interventions is intended to accomplish the meat safety targets on chilled carcasses, particularly in situations when an abattoir is unable to sufficiently reduce risks arising from specific farms/animal batches by using process hygiene alone. Furthermore, interventions are considered whenever food safety authorities identify meat production processes associated with high risks for consumers. This paper overviews the role of beef interventions in a risk-based, meat safety assurance system. Cattle hide interventions (chemical hide washes and microbial immobilisation treatment with shellac) and beef carcass interventions (pasteurisation treatments with hot water and/or steam and organic (lactic) acid washes), show consistent reduction effects of aerobic bacteria and faecal indicators and reduced prevalences of naturally present VTEC and Salmonella. The review also identified interventions where there was a lack of data and further research was needed, and other contextual factors to inform the risk management decisions for further development of risk-based meat safety assurance system. • Interventions are an essential component of risk-based meat safety assurance system. • Beef abattoir interventions aim to accomplish the meat safety targets on carcasses. • Interventions are used when meat production processes pose high risks for consumers. • Cattle hide interventions can proactively reduce carcass microbial contamination. • Beef carcass interventions are recommended in a multiple-hurdle strategy. [ABSTRACT FROM AUTHOR]

The meat industry is recognized as one of the biggest polluters in the food industry. Previous studies were much more focused on environmental impacts of the meat industry than on the environmental practices within the meat chain. The aim of this study was to assess environmental practices in Serbian meat companies. The study examined 16 slaughterhouses slaughtering 62.5% of the national production, and 14 meat processing plants contributing 58.2% of meat processing nationally. The level of implementation of environmental practices was evaluated in respect to managing energy usage, water usage, waste handling and wastewater discharge, deployed through five topics: Policy and Objectives; Operational Knowledge; Communication; Performance Measurement and Analysis. Results were examined in respect to the size and type of the meat company and their certification status. Higher levels of implementation of environmental practices were found in large companies as opposed to micro and small sized companies, in slaughterhouses compared to meat processing plants and in certified companies than in non-certified companies. Performance measurement for usage of energy, usage of water and waste water discharge scored the highest. Principal component analysis was used to reduce the dimensionality of the environmental practices into two principal components, termed 'environmental dimension' and 'economic dimension'. The 'environmental dimension' obtained higher loadings than the 'economic dimension' for most of the topics within water, waste and waste water impacts. Energy as an impact was heavily loaded on the 'economic dimension', emphasizing that companies found the greatest financial benefit in energy saving. This bottom-up approach in analyzing environmental practices on-site provides new evidence relating to the meat sector. It can help environmental specialists and managers in the meat sector, directing them as to how to improve environmental practices. Finally, our assessment tool could also motivate other food sectors in analyzing their environmental impacts. [ABSTRACT FROM AUTHOR]

In most European countries, findings detected at post-mortem inspection (PMI) of broilers at slaughter are registered using national or regional code systems. The aim of this study was to map and compare existing national broiler PMI code systems in Europe and to suggest a new harmonized and risk-based code set intended to be interpreted in the same way in all countries. Information about the code systems, condemnation criteria, and the proportion of unfit broiler carcasses in 2022, as well as reasons justifying condemnation, were collected from nine European countries through an online survey. The reasons for declaring meat as unfit for human consumption were divided into food safety, meat quality, broiler health, or broiler welfare. The data were analyzed, and a risk-based code set consisting of 13 codes was developed. Ten of these new codes cover 80% of all condemnations listed in the data retrieved from the countries in the study. The remaining three codes are indicators of broiler welfare. The results were presented in the form of spider diagrams, indicating massive differences between the countries. Harmonization of the code list and the associated decision criteria will allow PMI to be conducted in the same way in different abattoirs and countries. This standardization of the PMI of broilers will enable detailed analysis of PMI results for further use in risk-based meat safety assurance systems and the implementation of computer-based vision systems at PMI in the future. • Code systems for condemnation of broiler carcasses differed across Europe. • A new harmonized and risk-based code set for broiler carcasses was suggested. • Harmonization of the inspection will enable detailed analysis of the results. • Implementation of computer vision in meat inspection requires harmonized code set. [ABSTRACT FROM AUTHOR]

Yersinia enterocolitica is a human pathogen transmitted via the faecal–oral route among animals and humans and is a major foodborne public health hazard. This study explores the role of Y. enterocolitica transmission at the livestock–wildlife interface and investigates the potential role wild and peridomestic rodents play as a source of this zoonotic pathogen. The total of 342 faecal samples collected from the seven rodent species and one insectivore was examined using an optimized protocol to culture and identify Y. enterocolitica. Positive samples were also bioserotyped for grouping and determination of sample pathogenicity. Wildlife species sampled in this study were separated into two sample groups: randomly sampled (brown rats, house mice, wood mice, bank voles, field voles and the common shrew), as well as targeted sampling (red and grey squirrels). The overall prevalence of Y. enterocolitica in the randomly sampled population was 3.73%. Brown rats were chosen as sentinel species and tested to determine if location (pig farm vs non‐pig farm) was a significant factor affecting Y. enterocolitica prevalence. In this study, location was not significant. All positive samples were found to be of biotype 1A, deemed non‐pathogenic. Three of the samples were serotype 09, six were serotype 27 and five had an unidentifiable serotype. This study represents the first time Y. enterocolitica has been identified in these species of wildlife within mainland Britain. In addition, this study's findings are entirely novel and overall with regard to field voles and common shrews. However, the role of wild and peridomestic rodents in the transmission of pathogenic Y. enterocolitica remains unknown, as this study was unable to detect the presence of pathogenic Y. enterocolitica strains in these species. [ABSTRACT FROM AUTHOR]

In the last decades, a risk-based approach has been identified as a step forward in modernising meat safety system in Europe. Risk categorisation of abattoirs based on their process hygiene and the appropriate use of harmonised epidemiological indicators (HEIs) has been suggested as one essential component of the risk-based meat safety assurance system. However, to date, only a limited number of papers have investigated abattoir risk categorisation. Therefore, the objectives of this study were to (i) provide an overview of the use of risk categorisation systems in poultry, pig, cattle and small ruminant abattoirs in Europe and (ii) explore the criteria, relevance and applicability of risk categorisation systems for competent authorities (CAs). To that aim, a questionnaire was designed and sent to representatives of 35 European CAs. Of the 18/35 respondents (51%), 14 (78%) indicated that abattoirs in their country are categorised according to their food safety risk in a systematic way, whilst four countries (22%) do not categorise abattoirs according to their food safety risk. The main reported purpose of categorising abattoirs is to adapt the frequency of official controls. Major differences in the described categorisation systems were found between countries, particularly in their complexity and the criteria used. The number of included criteria ranged from 1 to 10, the main ones being the outcomes of the CA's official audits (78% of the 14 countries), the size of abattoirs (64%), the relevance and credibility of HACCP plans (57%) and export agreements of abattoirs (43%). Less than a third of the surveyed countries indicated they utilise results of microbiological testing as a basis for risk categorisation of abattoirs, and no country has formally included HEIs in its risk categorisation system. The effectiveness of the implemented risk categorisation systems was assessed in five countries only (36%), but with the use of unclear methodology and assessment criteria. More than 80% of respondents expressed their wish to be provided with a practical method for categorising abattoirs according to their pertained food safety risks. In conclusion, the results of this study demonstrate the need to develop a fit-for-purpose and science-based framework for risk categorisation of abattoirs in Europe. • The use of abattoir risk categorisation in Europe was investigated in a survey. • Most countries use risk categorisation but with no science-based supporting method. • The main categorisation factors were audit outcomes, abattoir sizes, HACCP plan. • Harmonised epidemiological indicators are not part of risk categorisation systems. • Developing a fit-for-purpose and science-based framework is necessary. [ABSTRACT FROM AUTHOR]

Introduction in 2017–2019 of the new EU legislation on official controls in food production allowed use of computer vision systems (CVSs) as complementary tools in meat inspection of bovines, pigs and poultry. A systematic literature review was performed to identify and analyse relevant articles reporting on the performances of CVSs used in abattoirs for ante- and post-mortem veterinary inspection and meat safety assurance, including systems for detecting carcass/organ contamination and lesions. In this review, 62 articles were identified and analysed. There were 35 articles reporting on CVS performance in the detection of carcass/organ lesions and 27 in the detection of carcass contamination. CVSs for broiler chicken, pig and bovine meat safety assurance were reported in 53, 5 and 4 articles, respectively. Not all developed CVSs were validated, and only three articles reported results from real-time evaluation of CVS performance in an abattoir vs performance of the official veterinarian. Most of the reported CVS performance measures (i.e., sensitivity and specificity) were >80%. A high specificity in detecting lesions and carcass contamination (i.e., a low number of false positives) is of importance for the food business operator in order to minimise food waste, whereas a high sensitivity (i.e., a low number of false negatives) is required for production of wholesome and safe meat. At present, the existing CVSs developed for overall meat safety assurance of broiler chicken carcasses and organs demonstrate very high sensitivities but suboptimal specificities, indicating the need for further CVS development and optimisation. • Computer vision systems (CVSs) for meat safety assurance (MSA) were identified. • CVSs for broiler chicken MSA have very high sensitivity but suboptimal specificity. • CVSs for pig and bovine MSA are underdeveloped and not extensively used. • There is a need for further changes in EU legislation to facilitate CVS development. • CVSs are efficient tools to standardise post-mortem inspection in the future. [ABSTRACT FROM AUTHOR]

Toxoplasma gondii is a zoonotic protozoan with a wide range of hosts and cosmopolitan distribution. Due to its impact on human and animal health, as well as related economic losses, T. gondii is considered as one of the most significant foodborne pathogens nowadays. Consumption of raw or undercooked meat is a well known risk factor for human infection. However, there is no legislation regarding control of T. gondii in the meat chain, and current meat safety assurance systems (MSAS) have little control over this parasite. Traditional meat inspection is not capable of detecting microscopic cysts of T. gondii in the tissues of slaughter animals, and available laboratory tests are still not sufficiently sensitive or specific to detect infection in individual carcasses. Possible solutions for overcoming these challenges and gaining a higher level of control over T. gondii in the meat chain come in the form of a risk-based meat safety assurance system (RB-MSAS) that incorporates risk-categorisation of farms and targeted interventions, as well as education of all interested parties. • Toxoplasma gondii is one of the highest public health burden hazards. • Meatborne transmission of T. gondii contributes significantly to human infection. • Current meat control system is not effective against T. gondii. • Risk-based meat safety assurance system offers an appropriate control of the hazard. • RB-MSAS should be complemented by education of the general public. [ABSTRACT FROM AUTHOR]

Abstract: Within a recent EU research project (“ProSafeBeef”), research on foodborne pathogens in the beef chain was conducted by using a longitudinally integrated (fork-to-farm) approach. There is not any “single intervention-single chain point” combination by which the pathogens would be reliably and entirely eliminated from the chain resulting in total prevention of pathogens in beef and products thereof at the consumption time. Rather, a range of control interventions have to be applied at multiple points of the chain, so to achieve an acceptable, ultimate risk reduction. Various novel interventions were developed and evaluated during the project, and are briefly summarized in this paper. They include on-farm measures, risk categorisation of cattle presented for slaughter, hygiene-based measures and antimicrobial treatments applied on hides and/or carcasses during cattle slaughter, those applied during beef processing–storage–distribution, use of Time Temperature Integrator-based indicators of safety, and effective sanitation of surfaces. [Copyright &y& Elsevier]

Risk categorisation of abattoirs based on their hygiene process performances has been suggested as an essential component of a risk-based meat safety assurance system. Two large-scale and two small-scale poultry abattoirs, located in Serbia, were subjects of the study aiming to investigate the usefulness of testing for pathogens and indicator microorganisms for abattoir risk categorisation. Fifty pooled samples of neck skins from chilled broiler carcasses were taken during two sampling days in each abattoir. The samples were tested for aerobic colony count (ACC), Enterobacteriaceae count (EBC), Escherichia coli count (ECC), Campylobacter count and Salmonella presence. Abattoirs were categorised as low, medium or high risk based on criteria set by regulation for pathogens and criteria set by authors for indicator microorganisms considering differences between poultry and red meat carcass processing. The two large abattoirs were categorised as medium risk, while the two small abattoirs were categorised as high risk regarding the three groups of indicator microorganisms. On the other hand, risk categorisation regarding the two pathogens was different − the two large and one of the small abattoirs were categorised as high risk, while the other small abattoir was categorised as low risk. No statistical association between the count of any indicator and Campylobacter count was found. Only a very weak statistical association was found between indicator counts and Salmonella presence on chilled carcasses. The level of indicators on chilled carcasses is mainly related to abattoir process hygiene, while the presence of pathogens on chilled carcasses could be considerably affected by their pre-abattoir status. Therefore, risk categorisation of poultry abattoirs based on ACC, EBC and/or ECC merits further investigation and standardisation. • Poultry abattoirs risk categorisation approaches were assessed. • Chilled broiler carcasses were tested for indicators and pathogens. • Indicators' counts do not reflect pathogens' presence/counts on chilled carcasses. • Indicators reflect abattoir process hygiene better than pathogens. • Pathogens' presence is pre-abattoir rather than abattoir process hygiene dependant. [ABSTRACT FROM AUTHOR]

The traditional meat safety system has significantly contributed to public health protection throughout the last century. However, it has been recognised that this system suffers many flaws – the main being its limited ability to control the currently most important meat-borne hazards. The European Food Safety Authority evaluated meat inspection in the public health context, prioritised meat-borne hazards and proposed a generic framework for a new, risk-based meat safety assurance system. The proposed system aims to combine a range of preventive and control measures, applied at farms and abattoirs and integrated longitudinally, where official meat inspection is incorporated with producers' food safety management systems into a coherent whole. The modernisation process has recently started as a direct result of changes to relevant legislation in the European Union. Many challenges have been experienced while many opportunities are foreseen. More focus on targeted and risk-based inspection along the supply chain as well as use of new technologies may be a cost-effective and feasible way forward. Practical implementation of the system is expected to be a slow and careful process followed by thorough development, fine-tuning, and testing of practical feasibility and general impacts. Further progress that will lead to the full implementation is dependent on intensive research to fill knowledge gaps, enhance education and training and foster close collaboration of all the new system's stakeholders. • The traditional meat safety system is currently being modernised in Europe. • Evolution toward risk-based meat safety assurance system must be a careful process. • There are numerous drivers for the transition to the new system. • Challenges are already experienced and opportunities are foreseen. • Successful implementation requires collaboration of all stakeholders. [ABSTRACT FROM AUTHOR]