RESUMEN
The possible application of acute phase protein measurements of meat extract in porcine carcass inspection at abattoir, under routine conditions, was studied. Concentrations of two acute phase proteins, C-reactive protein and haptoglobin, were quantified in 357 samples from carcasses subjected to official veterinary inspection at slaughterhouses. Carcasses were classified according to their sanitary status in five groups of animals ranging from healthy animals, without any organ alteration (group 1), to completely condemned carcasses with gross alteration in several organic systems (group 5). The concentration of both acute phase proteins appeared significantly higher in groups 2 to 5 in comparison to group 1. Sensitivity of these proteins to detect animals with organ alterations was 86% when the values of both proteins were taken into account. The quantification of the levels of acute phase proteins could be of help during routine veterinary meat inspection by offering an objective tool for active disease detection.
Asunto(s)
Proteínas de Fase Aguda/análisis , Inspección de Alimentos/métodos , Carne/normas , Enfermedades de los Porcinos/diagnóstico , Mataderos/normas , Animales , Proteína C-Reactiva/análisis , Haptoglobinas/análisis , PorcinosRESUMEN
A large outbreak of Shigella sonnei gastroenteritis occurred in Murcia Region (Southeast Spain) in the winter of 1995-1996. More than 200 people were affected. Epidemiological investigations implicated a regionally manufactured fresh pasteurised milk cheese as the vehicle of infection. A case-control study showed a statistically significant association between the illness and consumption of the suspect cheese. The dispersed sale of the cheese resulted in a regional dissemination of the organism and people were affected in eight townships. Research suggested that an infected foodhandler at the cheese factory might have been the source of contamination and that the processing method might have allowed cross-contamination to occur. This study emphasises the importance of increasing the control of strict hygiene during the processing of fresh cheese, since legislation does not forbid direct contact by hand that could result in contamination of cheese even when the milk pasteurisation process was correctly performed.