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Abstract
In the present work our commitment was to study the impact of meat consumption in human health and answering to the main objective of this thesis: to develop a new diagnostic test, based on a Multiplex Real-Time PCR, to detectfive bacteria: three pathogens, Salmonella spp, Campylobacter spp. and Listeria monocytogenes and two hygiene indicators, Escherichia coli and Staphylococcus coagulase positive in food matrices.Finally, to analyze butcher shops, their characteristics and the impact of the manufacturing practices in cross-contamination risks.
To meet the primary goal, a critical reflection was developed in order to know in depth the different evolutionary, historical, religious and social perspectives of the meat market and its importance as a prestigious food, as a primary source of high protein value, energy, and other unique nutrients. In parallel, the level of compliance with good manufacturing practices and Community legislation was evaluated in butcher shops in the central region of Portugal.
In Section I, Chapter I, the scientific literature analyzed showed the unequivocal importance of meat in the process of human evolution, and the importance of the meat chain not only from an the economic, social and environmental perspective but also from a historical and religious perspective. It was concluded that a reduction in per capita consumption, compared to the latest projections of FAO, would be crucial to enhance the reduction of noncommunicable diseases associated with excessive consumption of this food, such as diabetes, cardiovascular diseases, overweight, obesity and cancer, among others, as well as zoonotic food borne diseases, the main focus of this work. It is therefore concluded that it is important to promote the reduction of consumption of this protein source; develop public health programs to sensitize the community to the need for proper handling, storage and quilting, as cross-contamination reduction pathways and promote more effective monitoring of the production chain with consequent compliance with the legislation, which could mean a decrease in human infections of food borne pathogens. In conclusion, it was possible to determine that the consumption of meat itself is not harmful, injurious is the quantity and quality of the currently consumed meat.
The development of this new diagnostic test aims to simplify the monitoring of the different stages of the meat supply chain, simplifying the detection of pathogenic bacteria and simultaneously reducing the costs associated with laboratory diagnosis, described in Section I, Chapter II. Using the multiplex Real-time PCR technology, a new first-line test has been developed which allows the detection without prior enrichment, 10 CFU / g of meat for Salmonella spp. and Escherichia coli, 103 CFU / g for Campylobacter spp., 106CFU / g for Listeria monocytogenes and 104CFU / g of meat for Staphylococcus coagulase positive. This test has an absolute specificity for all bacteria and demonstrated high efficiency even without prior enrichment for three types of food matrices, meat, cheese and fresh fruit and vegetable juice.
In Section I, Chapter III, via a questionnaire and a checklist, the level of compliance with good manufacturing practices in butcher shops of central Portugal, as well as the fulfillment of certain legal requirements by European legislation, and subsequent transposition into national law was assessed. Eighty-eight meat handlers for their knowledge and practice and a visual inspection was performed at seventy-three establishments, focusing on hygiene issues. It was concluded that despite more than 90% of the handlers having been trained in the last two years, the score calculated on issues of “knowledge” and “practice”, did not exceed 68%, and in the case of visual inspection did not exceed 64%. Serious hygiene failures were recorded, 86.3% of the meat handlers, manipulating meat and money at the same time, without proper hand hygiene. It is concluded, via the development of this work, that it is urgent that authorities intensify awareness-raising programs for these economic operators and that effective training is simultaneously given to them, promoting awareness of their importance in improving public health and subsequent reduction of food borne diseases.
