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 control of bacterial contaminants in small ruminant
slaughter houses
dr sci Sneiana lvanovii, dr sci lvan pavlovic,
dr sci Marija pavlovil
INTRODUCTION
Goat meat is consumed in all parts of the world
because of its distinctive taste and desired chemical
composition. This meat is rich in protein, vitamins
and minerals; it contains very litfle fat, especially
cholesterol and is heatthier alternative compared
to
other types of red meat. With that in addition to
its
quality, this type of meat is not opposing
religious
and cultural aspects of consumption (as opposed
to
pork). As with other animals used for human
cons_
umption, slaughter and processing of goat meat
is
carried out in slaughterhouses.
Slaughterhouses are objects in which, while
respecting the principles of hygiene and technology
and under the veterinary-sanitary control, animals
are slaughtered and meat products are produced.
The main importance of the slaughterhouse is the
production of meat for human consumption.
As with all other animals, goats and sheep at the
slaughter can be a major source of bacteria which
are distributed on the skin of an animal and in
the
digestive tract [1]. These are mainly pathogens
belonging to enterobacteria like Satmonella ipp.,
Escherichia coli, proteus spp. etc. Within Enterobac-
teria greatest importance is given to the genus
Sa/_
monella spp. 12,3,4,5,6,71. Besides the enterobac-
teria, some Gram-positive bacteria (staphylococcus
aureus, Streptococcus specr'eg Listeria monocyto-
genes, Lactobacillus spp., Bacittus spp.) could
be
found during the process
[8,9,10,11].
The aim of this paper is to present the control
of
bacterial infection and microbial resistance to
disinf_
ection and their survival in the slaughterhouse where
small ruminants are slaughtered.
Authors addresses: Scientific Veterinary Institute
of Serbia, Belgracle, E-mait:
s n e za iv a n ov icST
@g m a i l. co m,
d rip av I ov i c 5B@g m a i t. co m,
m aj a sp av I ov ic@g m a i t. co m
Pape r su bm itted : 25. 07. 20 1 9.
Paper accepted : 02. 0g. 20 1 9.
ECOLOGICA, Vot. 26, No 95 (2019)
Scientific paper
UDC: 636.3:637.513
1. HYGIENIC MEASURES IN SMALL RUMINANT
SLAUGHTERING
A slaughterhouse also called an ,,abattoir,, is a
facility where animals are killed and processed
into
meat products. ln slaughter line operations, clean
and unclean operations are physically separated
and individually manned to avoid contimination of
carcasses and edible by_products. The unclean
operations include stunning, bleeding, and dehiding
(cattle and small ruminants). The clean operationi
include evisceration, carcass splitting and carcass
dressing [12]. There are three basic criteria upon
which hygienic measures in slaughterhouse organ_
ization and operations rest.Theselre the need to:
a.eliminate the risk of bacterial infection and
food poisoning with meat as tool of transmission;
. b.prevent spoilage or putrefaction and thereby
enhance the keeping quality and safety of meat;
c.secure meat of good eating quality, appear_
ance and aesthetic value through proper ninOiing.
Unless otherwise infected, the meat of freshly
slaughtered animals is basically sterile. The pres_
ence of microorganisms on post slaughter carcas_
ses is thus blamed on contamination 6ccuring im_
mediately before, during and after slaughter. The
major sources of contamination are the ariimal itself,
tools and equipment used in slaughter, the workmen
and the condition of the slaughterhouse environment
[8,13,14]. Dirt, soil, body discharges and excreta
from animals in holding pens or lair ages are
the pri_
mary sources of contamination of carcasses in the
later stages of the operation. This happens irrespec_
tive of whether or not the animals are fit and have
passed ante mortem inspection.
Hygienic problems in slaughterhouses for small
ruminants are mainly caused by the absence of
a
carcass suspension system or handling
.negligence,
such as:
. slaughtering on the floor without the possib_
ility of hanging the carcass;
. hanging too closely together both un_
skinned and skinned carcasses in the
slaughter line, resulting in contact of hair or
skin to already-skinned carcass parts;
 S. IVANOVIC et al. CONTROL OF BACTERIAL CONTAMINENT IN SMALL RUMINANT...
carcass suspension too low, with forelegs
and shoulders touching the floor;
careless evisceration that spreads intestinal
content onto the meat surface.
2. CONTROL OF BACTERIAL CONTAMINANT
lmplementing a Disinfection Action Plan
Whereas hygienic measures deal with the oper-
ational aspects of slaughter or the creation of cond-
itions under which animals, activities and personnel
can be secured from contaminating the product, sa-
nitation is focused on the establishment and maint-
enance of healthy environmental and appropriate
physical conditions congenial to the attainment of a
wholesome product. There are several important
areas to be addressed in an effective disinfection
action plan. These include assessment, cleaning,
washing, disinfection, and evaluation.
lnteractions of remedies for sanitary washing
and disinfection
ln slaughterhouses, there are many critical points
where is possible bacterial contamination of meat.
Technological operations, such as skinning and ev-
isceration, are critical points where bacteria contam-
inate carcass, but also transferred to equipment,
walls, floors, aprons and boots of workers. Equip-
ment in the slaughterhouse is numerous, various
and includes conveyors, tanks, equipment for cool-
ing and freezing, skinning, accessories for cutting.
All such equipment is complex, with narrow open-
ings, accessible for dirt, but inaccessible for wash-
ing, cleaning and disinfection. Therefore, it is not
surprising if we find bacteria on equipment that is
washed and disinfected [14]. Large quantities of
clean water are required in the cleaning of floors,
walls, equipment and tools. The operation should
begin with removal of solid waste such as meat and
fat trimmings, bone chips, blood clots and so on by
brushing them off the floor. High pressure hosing is
then applied, starting from the walls and other rigid
facilities and ending with the floors [15].
The wastes from a slaughterhouse are a heavy
polluter of any recipient. The waste water from a
meat plant should not be allowed to flow into a mun-
icipal drainage system without previous thorough
treatment in a waste water treatment plant. Many
remedies for sanitary washing are non-ionic surfac-
tants (emulsifiers and detergents), anionic surfact-
ants or a mixture of both types of surfactants. lf the
surface not thoroughly rinsed after the action of
detergents, and quaternary ammonium compounds
applied as disinfectants, which are cationic surfact-
ants, it may lead to complete inactivation of the dis-
infectant [16].
394 ECOLOGICA, Voll. 26, No 95 (2019)
ln the interaction between quaternary ammon-
ium compounds and anionic surfactants, residues
are formed of these two compounds or the fllm,
which do not have a germicidal activity. Complex
disinfectant-detergent, without germicidal activity,
also contains nutrients suitable for microbial growth
and helps their proliferation if left undetected [17].
Disinfection
Using these obstacles with the help of its own
defense mechanisms, microorganisms survive in
slaughterhouses, reproduce and are ready for the
subsequent contamination of meat and meat prod-
ucts. According to the Codex Alimentarius, disinf-
ection is use of chemical agents and/or physical
methods for reduction of the number of microorgan-
isms in the environment to the level that does not
threaten food safety and usability. Disinfectants work
by destroying the cell wall of microbes or interfering
with the metabolism. Mechanism of action are based
on action on membrane (alcohol, detergent), denat-
uration of cellular proteins (alcohol, phenol), oxidati-
on of essential sulfhydryl groups of enzymes (hydro-
gen peroxide, halogens), alkylation of amino-, carb-
oxyl- and hydroxyl group (ethylene oxide, formaldeh-
yde) and damage to nucleic acids (ethylene oxide,
formaldehyde) [1 0, 1 8, 1 9].
Susceptibility of bacteria to disinfectants
Different types of microorganisms differ in sus-
ceptibility to disinfectants due to differences in their
cell structure, chemical composition and physiolog-
ical processes [11]. Bacteria are usually susceptible
to standard disinfectants.
Disinfectants are widely employed in controlling
bacterial infection. Their activity depends upon sev-
eral factors, notably concentration, period of cont-
ract, pH, temperature, the type, nature and numbers
of microorganisms to be inactivated and the presen-
ce of organic soil or other interfering material. Bact-
eria vary considerably in their response to disinfec-
tants. Resistance is often intrinsic in nature, but may
be acquired either by mutation or by the acquisition
of genetic elements. Mechanisms of resistance of
microorganisms are:
. natural microbial resistance to disinfectants
(tolerance) and acquired resistance of mic-
' roorganisms to disinfectants (resistance);
. resistance of microorganisms to sub lethal
doses of d isinfectants;
. the formation of biofilms
N atu ra I m i c ro b ial resisfance
ln recent years, considerable progress has been
made in understanding more fully the responses of
different types of bacteria to antibacterial agents.
 S: IVANOVIC et al CONTROL OF BACTERIAL CONTAMINENT IN SMALL RUMINANT
When considering the mechanisms of susceptibility
of microorganisms to disinfectants, it is necessary to
point out that there are two types of resistance of
microorganis.ms in relation to chemical agents used
for their inactivation. These are the natural resistan-
ce (tolerance) and acquired resistance (resistance).
As a result, resistance can be either a natural feat-
ure of an organism (intrinsic) or acquired by mutat-
ion or acquisition of plasmids (self-replicating, extra
chromosomal DNA) or transposons (chromosomal
or plasmid integrating, transmissible DNA casset-
tes). However, the resistance implied and acquired
forms of bacterial resistance which is result of phen-
otypic adaptation to the conditions of life, as is the
case with the biofilm.
Resisfance of microorganisms to sub lethal
doses of disinfectants
Use of the proper concentration of a disinfectant
is important to achieve the best results for each situ-
ation. Some products will have different dilutions
depending on the desired use of the product. Altho-
ugh some disinfectants may be more efficacious at
higher concentrations, these levels may be limited
by the degree of risk to personnel, surfaces or equ-
ipment, as well as the cost of the chemical. Howe-
ver, over-dilution of a product may render the disin-
fectant ineffective to the target microorganism. ln the
population of microorganisms, there are different
subpopulations various sensitivity to disinfectants.
When some of the chemicals affect these popul-
ations, they inactivate microorganisms sensitive to
the used remedy. There remain two more subpop-
ulations: the subpopulations of microorganisms on
which a disinfectant achieved a germistatic effect,
i.e. only stopped their growth and a subpopulation of
microorganisms that disinfectant does not affected
at all.
For the population to which the disinfectant ac-
ted germistaticly, it takes some time to recover, after
which they will freely reproduce [20]. So, these last
two subpopulations are able to continue to grow and
reproduce. At a certain area where the disinfectant
was used, they will multiply and create a resistant
population. The same happens if the disinfectant is
used in sublethal/subinhibiting concentrations, and if
more water is left behind on surfaces that have been
subjected to sanitary washing as the preparations
for disinfection. The consequence of production of
the neutralizing enzymes (peroxidase, catalase, glut-
athione reductase) is a phenomenon of resistance to
the peroxides. As a further consequence of the bact-
erial resistance to peroxides, is cross-resistance to
heat, ethanol and hypochloric compounds. This type
of resistance has been described in Escherichia,
Salmonella species, Campylobacter, Haemophilus
ECOLOGICA, Vol. 26, No 95 (2019)
and Bacillus species 112,171. The resistance of
microorganisms to sublethal/subinhibiting dose of
disinfectant is a form of acquired resistance.
The formation of biofilms
ln most environments the majority of microorg-
anisms are able to grow as biofilms [21] where they
express a different phenotype fl"om their planktonic
counterparts 1221. The main feature of this pheno-
type is the production of extracellular materials that
build an adhesive gel, the matrix, embedding the
cells and protecting them from shear forces and
harsh conditions, including presence of most anti-
microbial agents [20]. Food contact surfaces are
good substrata for biofllm development. Although
strict cleaning and disinfection procedures can
generally assure suitable hygienic conditions in the
slaughterhouses for small ruminant, destroying
planktonic cells and biofilms starting to be formed,
they may fall short for the elimination of biofilms that
are already well developed. These tend to settle on
sites that are especially difficult to clean, due to
difficult access, surface irregularities or retention of
sticky raw materials. Microbial cell transfer from bio-
films to foods, particularly after their hygienization, is
a hazard for food safety and quality [21]. Bacteria
usually occurred in the wild, in the waste water (in
pure water are reproduced), in the intestinal tract of
man and animals, where live as saprophytes. lf a
healthy person is given the contaminated environ-
ment, are occurring with colonization, but no signs of
disease, pseudomonads living saprophytic [21].
The biofilm is resistant to all efforts to eradicate
without removal of the foreign material. Bacteria may
attach on the surface of the foreign material by surf-
ace charge attraction, hydrophilic/hydrophobic inter-
actions, and with specific attachment by fimbriae.
GroMh, colonization, and maturation follow bacterial
attachment. A mature biofilm is composed of three
layers: a linking film binding the biofilm to the surf-
ace; a base film made up of a compact layer of bact-
eria; and a surface film from which free-floating bact-
eria can arise and spread [20].
Biofilms are communities of microorganisms that
live attached to surfaces. Biofilm formation has rec-
eived much attention in the last decade, as it has
become clear that virtually all types of bacteria can
form biofilms and that may be the preferred mode of
bacterial existence in nature [22].
Biofilms are characterized by the environmental
conditions and surfaces that favor their formation,
the gene products that are required for their format-
ion, the genes that are activated and required to
maintain the biofilm, the architecture of the biofilm,
and the types of extracellular products that are con-
S. IVANOVIC et al. CONTROL OF BACTERIAL CONTAMINENT IN SMALL RUMINANT ...
centrated in the biofilm matrix. There are as many
different types of biofilms as there are bacteria, and
even one bacterium may make several different
types of biofilms under different environmental
conditions 121,22,23). Bacterial biofilm ts naturally
resistant to many antimicrobials. For the control of
biofilms were developed alternative methods such
as bacteriophages.
CONCLUSIONS
Slaughterhouses are objects in which, while res-
pecting the principles of hygiene and technology and
under the veterinary-sanitary control, animals are
slaughter and meat products are produced ln order
to prevent bacterial contamination of the meat during
the slaughter process and processing in slaughter-
houses is applied a series of hygienic measures.
One of the basic rates is the disinfection. Disinf-
ectron is reduction by chemical agents and/or phys-
ical methods, number of microorganisms in the
environment at a level that does not endanger the
safety of food or its usability. Different types of mic-
roorganisms differ in sensitivity to disinfectants
precisely because of differences in cellular structure,
chemical composition and physiological processes
that take place within their organizational units.
lf disinfectant not inactivated bacterial cell, then
it activates its defenses mechanisms, recovery and
repair damage. ln ihese conditions they create toler-
ance or resistance to disinfectants. lt is believed that
the resistance is form of acquired resistance resuli-
ing due to changes in the hereditary material, i.e"
microorganisrn's genome (nucleic acid). However'
under the resistance are include and acquired forms
of bacterial resistance resulting phenotyoic adaptat-
ion to living conditions, as is the case wlth the bio-
film. Creating a biofilm on the worn and mechanic-
ally damaged working areas and equipment regul-
arly presents a Problern"
Acknowledgment
Research was financed by the Ministry of Sci-
ence ancl Technological Development, Republic of
Serbia, project TR 31053
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ABSTRACT
CONTROL OF BACTERIAL CONTAMINENT IN SMALL RUMINANT
SLAUGHTER
HOUSES

Goat and sheep meat consumed in atl parts of the wortd because
of its distinctive taste and
desired chemical composition. with that in addition to its qiiiiiy,-
tnis type ir iiZt'ir-iit
opposing religious and culturalaspecfs of consumption
1as bppiied to ior*). As with othir
animals used for human consumption, slaughter and process ihg of goat
meat is carried out
in slaughterhouses. staughte.rhou.ses are oapcts in inicn, initi
ie$ecting the principtei ot
hygbne and technotogy and under the veterinary-sanitary coiiroi,-Lnimai's
are'staugntirea
and meat products are produced. The main'importaice or iie slaugnterhouse"
production of meat for is ie
_human consumption. Technological opirationi auring s;taightir
process are critical points where bacteia contaminafe. circasg'
but are also trinsfe*6d b
equipment, walls, floors, and ctoths of workers. tr comptete- cleaning,
wasnng iii
disinfection are not performed, microorganisms survive in saugntein
rs"i,' ,"proiii, i,ri
become ready for the subsequent coniamination of meat ani meat products.
The aim of
this paper is to present the control of bacteriat infection ana iangii
of microbialresisfance
to disinfectipn in the slaughterhouse where small ruminants are siarughtered.
Key words: slaughterhouses, bacteria, disinfectant, small ruminant.

IZVOD
KONTROLA BAKTERIJSKIH KONTAMINENATA U KLANICAMA
ZAMALE
PREZIVARE

Meso koza i ovaca se konzumira Siront sveta pr]lenstveno zbog

svog karakteristiinog
ukusa i poieljnog hemiiskog sasfava. osim svog neospornog kvaliteta
meso ovih iivotinja
nema suprotnih religioznih i kutturnih aspekata potrosnje (ia
raztiku od svinjetine). xao i
drttge iivotirtje iiie se /neso koristi u ishrani liudi, ktanje i prerada
mesa koza se odvija u
klanicama. klanice su obiekti u kojima se, uz uvaiavanje naiela
higijene itehnotogije i'pod
veterinarsko-sanitarnom kontrolorn, kolju zivotinje i proizvodi meio
TehnoloSke operaciie tokom procesa klanja
i mesne priio"iin",.
su kritiine ta6ke u kojima bakterije
kontaminiraju trup, ali se takocle prenose na opremu, zidove, podove
i radna mesta.Ako se
ne sprovodi potpuno iisdenje, pranie i ctezinfekcija, *ikroorganizmi preiivljavaju
u
klanicama, razmnoiavaju se i postaju spremni za naknadnu kontiminacijtl
/nesa i mesnih
pro-izvoda Cilj ovog rada je cta prikaiei kontrolu bakterijskih
infekcija i opasnost od
mikrobne rezistencije na dezinfekciju u klanicatna u kojima se xoyu
mati preiivari.
Kljuine rei: klanice, bakterije, dezificijensi, mali preiivari.

ECOLOGICA, Vot. 26, No 95 (2019)

Una Sikimi6, Milica Kaliianin, Zoran Kaliianin
Nadin merenja kolateralne pozicije banke prilikom odobravanja plasmana ....................409
MiloS Nikoli6, Milan Gavilovi1, Edita Kastratovi1
Ekonomske i dru5tvene prednosti primene obnovljivih izvora
energije - pokretaEke snage zelene ekonomije u Srbiji ..................415
Boban Daiic
Strane direktne investicije - ekoloSki aspekt 420
Ilapuca Joeauoeuh, Mapuo llyxunoeufr
llpr,rmexa unoeaqrja y vereproj raxgycrprjcxoj peeonyUxj14 ....... 427

Uputstvo za pripremu rada .................312

lnstructions for the preparation of the papers ....432

Napomena: Autori snose punu odgovornost za originalnost isadrZaj svojih radova.

Radovi objavljeni u Easopisu ECOLOGICA proveravaju se na plagijarizam

CIP - Katalo gizacija u publikaciji

Narodna biblioteka Srbije, Beograd

502.7
ECOLOGICA / glavni urednik Larisa Jovanovic, God.'1, broj 1 (1994) - Beograd
(Kneza Milo5a 7a): Naudno-strudno dru5tvo za za5titu Zivotne sredine Srbije -
Ecologica, 1994 - (Zemun : Akademska izdanja) - 28 cm
Tromese6no
ISSN 0354-3285 = Ecologica
COBISS.SR _ ID 80263175

Posebnu zahvalnost Upravni odbor Naudno-strudnog dru5tva <Ecologica> izraiava

Savezu inienjera itehnidara Srbije, organima, rukovodstvu i Strudnoj sluibiza pomo6
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