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MEAT PRODUCTS MICROBIOLOGICAL CONTAMINATION AND NUTRITIONAL QUALITY MONITORING NETWORK DEVELOPED FOR ROMANIA Ioana-Rodica Lupsa 1, Iulia Neamtiu 2, Aurel.

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Presentation on theme: "MEAT PRODUCTS MICROBIOLOGICAL CONTAMINATION AND NUTRITIONAL QUALITY MONITORING NETWORK DEVELOPED FOR ROMANIA Ioana-Rodica Lupsa 1, Iulia Neamtiu 2, Aurel."— Presentation transcript:

1 MEAT PRODUCTS MICROBIOLOGICAL CONTAMINATION AND NUTRITIONAL QUALITY MONITORING NETWORK DEVELOPED FOR ROMANIA Ioana-Rodica Lupsa 1, Iulia Neamtiu 2, Aurel Goia 1, Vasile Ostafe 3, Emilian Damian Popovici 1, Daniela Tulhina 1 1 Institute of Public Health, Timisoara, Romania 2 Environmental Health Center, Cluj-Napoca, Romania 3 West University, Timisoara, Romania

2 BACKGROUND The global food safety strategy of WHO includes as a main goal reducing of health and social burden of foodborne diseases also by surveillance systems. In this regard the Ministry of Public Health in Romania initiated national programs aiming to protect the population and prevent outbreaks of diseases related to environmental risk factors, by developing surveillance methodologies.

3 MINISTRY OF PUBLIC HEALTH INSTITUTE OF PUBLIC HEALTH (IPH) TIMISOARA IPH BUCHAREST IPH CLUJ-NAPOCA IPH IASI 42 PUBLIC HEALTH AUTHORITIES

4 ROMANIA with 42 counties / PAHs (administrative and control units)

5 OBJECTIV Institute of Public Health Timisoara (IPHT) developed a monitoring system for meat products regarding their:  nutritional quality,  microbiological contaminates and  diseases risk.

6 OBJECTIV in order to establish a local, regional and national : –network and –a database to be used in: –food risk assessment for an evidence-based national control strategy, –as well as to perform capacity building for the Public Health Authorities (PHAs) in all the 42 counties in Romania, involved in the study.

7 METHODOLOGY IPHT designed a web-based methodology that was applied by all 42 PHAs (trained), consisting in: data collection - questionnaires collecting information about the hygienic conditions on the entire food chain; meat products samples analysis to establish nutritional quality and microbiological contamination, report - using an informational system (for each county) and communication of harmonized data.

8 RESULTS Data from the questionnaire revealed the unacceptable figures: 15-18% of the sanitation testes, most of them (59-67%) at the equipments and working surfaces and only 42-63% of the meat plants had a functional HACCP system (not mandatory for Romania at that time).

9 RESULTS 39-48% of the 23,385 collected samples had unacceptable nutritional values for at least one parameter: protein content bellow or above* the standard limits, fat content above the limits and moister above the limits. *protein content with low nutritional value: animal protein substituted by vegetal protein (soy and peas extracts) or animal protein with low EAA content (collagen tissues).

10 RESULTS Data from questionnaires revealed the use of ingredients which decreased the nutritional value of the meat products: starch – increases perishability, respectively increases the microbiological risk; collagen tissues - tendon, cartilage, aponeuroses; MDM – mechanical deboned meat – (poultry or pork – not allowed any more).

11 Average protein content in sausages (min 10%) during , in the 42 counties

12 Average fat content in sausages (max 28%) during , in the 42 counties

13 Average moisture content in sausages (max 68%) during , in the 42 counties

14 RESULTS Microbiological contamination has been identified in 12-18% of the samples: most frequent types of pathogenetic bacteria were coliforms (up to 88%) and E. Coli (up to 85%); other identified microbiological contaminants were Bacillus Cereus (up to 56%), coagulase- positive Staphilococcus (up to 28%), sulfite reducing Clostridia (up to 18%) and Salmonella (up to 10%).

15 RESULTS Most frequently contaminated assortments were: forcemeat > meat balls > sausages prepared from swine entrails. Responsible for foodborne diseases outbreaks due to contaminated meat products consumption were: Salmonella followed by E. Coli followed by coagulase-positive Staphilococcus.

16 Number of E. Coli in sausages (max 1/g) during , in the 42 counties

17 Number of coliforms in sausages (max 10/g) during , in the 42 counties

18 Number of Salmonella in sausages (0/g) during , in the 42 counties

19 CONCLUSIONS We consider that the development of such a network could be sustainable and useful for a gradual introduction of a unitary, harmonized surveillance system of the manufacturing conditions, nutritional value and microbiological contamination (integrated food safety network) through local, regional and national evaluations of health risks related to meat products consumption.

20 CONCLUSIONS It can detect faults and needs and provide with a database to support MPH in taking health-related decisions in these matters, ensuring adequate resources to establish and strengthen the food safety programs and national food safety plan.

21 THANH YOU FOR YOUR ATTENTION !


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