Hygienic Quality of Minced Meat Retailed in Western Algeria

Higher School Of Veterinary Science, Algiers, Algeria ,R Bouzid,C Saegerman,D Guemour,H Aggad, ,A Bendella,K Zidane

doi:10.5171/2015.124808

Abstract

Hygienic Quality of Minced Meat Retailed in Western Algeria

Highlights

IntroductionStrict monitoring of the hygienic slaughter practices is essential in preventing microbial contamination of carcasses, as a corollary the protection of consumer health and meat quality
The consumption of meat, all species and offal would reach in Algeria in 2006 about 28.214 kg / inhabitant / year according to FAO [1].Strict monitoring of the hygienic slaughter practices is essential in preventing microbial contamination of carcasses, as a corollary the protection of consumer health and meat quality
The meat is regarded as one of the main sources of food-borne diseases; its evaluation can constitute a valuable source of information that can be used in the design of the collective prophylaxis programs in public health

Summary

Introduction

Strict monitoring of the hygienic slaughter practices is essential in preventing microbial contamination of carcasses, as a corollary the protection of consumer health and meat quality. The preparation of the minced meat begins with the boning of the meat during which it is difficult to avoid the contact between the meat-based surfaces freshly put in the air and those who are previously soiled This operation requires rigorous manipulator hygiene to minimize the contaminations, the mincing operation accentuate the contamination of the meat by the passage in the chopper which is generally washed only at the end of the day.

Objectives

Methods

Discussion

Conclusion