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Withdrawal periods after treatment of pigs with oxytetracycline in- and outside the European Union
Applying Bipartite Network Analysis and Ordination Technique to Evaluate Long-Term Data from VeterinaryâSanitary Examination of Slaughtered Pigs
Animal and meat inspections in abattoirs are important in the surveillance of zoonotic diseases. Veterinary inspections in abattoirs can provide useful data for the management of health and welfare issues of humans and animals. Using the network analysis and ordination technique, in this study, we analyzed the data from 11 years of veterinary inspections in pig slaughterhouses from 16 regions in Poland. Based on the huge data set of 80,187,639 cases of diseases and welfare issues of pigs, the most frequent livestock diseases were identified to be abscesses, soiling, faecal or other contaminations, and congestions, which together accounted for 77.6% of the total condemnations. Spatial and temporal differences in swine diseases between the Polish regions were recognized using the above-mentioned statistical approaches. Moreover, with the use of a quite novel method, not used yet in preventive veterinary medicine, called a heatmap, the most problematic disease and welfare issues in each region in Poland were identified. The use of statistical approaches such as network analysis and ordination technique allow for identification of the health and welfare issues in slaughterhouses when dealing with long-term inspection data based on a very large number of cases, and then have to be adopted in current veterinary medicine.
Mapping ways of detecting and handling antimicrobial residues in pigs and pig meat in- and outside Europe
Comparison of european surveillance and control programs for Salmonella in broiler and Turkey chains
Accidental delivery of pigs for slaughter prior to end of withdrawal period for antimicrobial treatment - Ways of handling
Impact of packaging system on the microbial quality of chilled rabbit meat over 21âdays of storage
AbstractThe pace of life is accelerating, so we are seeking ways to optimize the shelf life of products. To achieve this goal, the microbiological quality of rabbit meat was assessed at 7, 14, and 21âdays under refrigerated conditions, utilizing two storage methods, modified atmosphere packaging (MAP) and vacuum packaging (VAC). Maintaining high levels of hygiene is critical not only during slaughter but also during subsequent technological processes and meat storage. The research concluded that the MAP method was more effective at extending the shelfâlife of fresh rabbit meat than the VAC method. Additionally, increasing the CO2 concentrations in meat significantly decreased the Pseudomonas bacteria population (after 14 and 21âdays of storage). Conversely, the gaseous mixture containing 70% O2 significantly decreased the Enterobacteriaceae population in the sample after 21âdays of storage. Moreover, the MAP storage method considerably impeded microbial growth, particularly the total yeast and mold count, lactic acid bacteria count, and Pseudomonas spp. count. This study's findings demonstrate that rabbit meat can be stored for 21âdays in a modified atmosphere containing appropriate concentrations of gases such as gaseous carbon dioxide and oxygen.