Please use this identifier to cite or link to this item: http://hdl.handle.net/20.500.12188/33725
Title: DETECTED MICROBIOLOGICAL ISOLATES IN MEAT AND MEAT PRODUCTS WHEN TAKING SAMPLES FOR ANALYSIS BY FOOD OPERATORS AND OFFICIAL VETERINARIANS IN THE REPUBLIC OF NORTH MACEDONIA FOR THE PERIODFROM 2016 TO 2020
Authors: Silovska Nikolova Aleksandra
Trajchev Metodija
Pejkovski Zlatko
Keywords: meat, meat products, Listeria monocytogenes, Campylobacter spp., Yersinia enterocolitica, Ecsherichia coli
Issue Date: 2024
Publisher: University Ss. Cyril and Methodius in Skopje
Source: Silovska Nikolova, A., Trajchev, M., & Pejkovski, Z. (2024). Detected microbiological isolates in meat and meat products when taking samples for analysis by food operators and official veterinarians in the Republic of North Macedonia for the period from 2016 to 2020. Journal of Agricultural, Food and Environmental Sciences, 78(1), 31–39.
Journal: Journal of Agricultural, Food and Environmental Sciences
Abstract: Meat and meat processing industry make great efforts on a daily basis to improve technological processes and hygienic conditions. Competent institutions take appropriate measures to prevent placing of unsafe product on the market. However, we witness a daily global increase in the number of people suffering from foodborne diseases. For the period 2016-2020, the Food and Veterinary Agency of the Republic of North Macedonia received a total of 686 reports from laboratories about the detected presence of an isolate (positive finding) from samples taken by official veterinarians, food operators, and consumers. Isolates (positive findings) in meat and meat products were detected in 288 or 41.98% of the total analyzed samples. Campylobacter spp., Listeria monocytogenes, Escherichia coli and Salmonella spp. are the most frequent potential pathogens. For the five-year analyzed period, the presence of an isolate of Salmonella spp. was determined in 164 samples of meat and meat products. The bacterium Essherichia coli is the second most frequently detected bacterium in meat and meat product samples, after Salmonella spp., with a total of 48 samples with a positive finding for the analyzed period. The bacterium Listeria monocytogenes was detected in 39 samples of meat and meat products. An isolate of Campylobacter spp. was determined in a total of 28 samples of meat and meat products. By the Food and Veterinary Agency according to the annual food safety monitoring program were aimed at preventing the development of foodborne diseases
URI: http://hdl.handle.net/20.500.12188/33725
Appears in Collections:Faculty of Agricultural Sciences and Food: Journal Articles

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