Interventions to Ensure Meat Safety

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Interventions to Ensure Meat Safety
Atur Cara
2.30 petang
• Pendaftaran
• Ketibaan jemputan
3.00 petang
• Ketibaan Ketua Pengarah MARDI
dan barisan JPKM serta pembentang
syarahan
• Nyanyian lagu oleh Koir MARDI
- Negaraku
- Lagu Pemimpin Agroteknologi
• Bacaan doa
• Sesi memperkenalkan pembentang
• Pembentangan oleh
Dr. Shafit Hussain
Tajuk “Interventions to Ensure
Safety of Meat and Meat
Products”
4.30 petang
• Minum petang/bersurai
Reka bentuk dan dicetak oleh:
Program Penerbitan & Pengurusan Ilmu
• April 2016
Profil
Majlis
Dr. Mohamed
Shafit Hussain
Dilahirkan pada
10 Jun 1957 di
Sabak Bernam,
Selangor
Pendidikan:
Dr. Mohamed Shafit Hussain
Pusat Penyelidikan Bioteknologi
dan Nanoteknologi
10 Mei 2016 (Selasa)
Ibu Pejabat MARDI, Serdang
Interventions to
Ensure Meat Safety
Sekolah Rendah dan Menengah
• Sekolah Kebangsaan Khir
Johari, Sabak Bernam, Selangor
(1964 – 1969)
• Sekolah Menengah Tunku Abdul
Rahman Putra, Sabak Bernam,
Selangor (1970 – 1974)
Institusi Pengajian Tinggi
• Ijazah Kedoktoran Veterinar,
Universiti Pertanian Malaysia
(1975 – 1981)
• Ijazah Sarjana, University
of Florida, Amerika Syarikat
(1988 – 1990)
• Doktor Falsafah, University
of Florida, Amerika Syarikat
(1995 – 2000)
Profil
Pengalaman Kerja dan Pencapaian
Dr. Mohamed Shafit Hussain memulakan kerjaya
sebagai Pegawai Penyelidik pada Jun 1981 di
Ibu Pejabat MARDI. Pada 1988, beliau telah
ditawarkan oleh MARDI untuk melanjutkan
pelajaran di University of Florida, Amerika
Syarikat dan dianugerahkan Ijazah Sarjana.
Beliau telah meneruskan pengajian di universiti
yang sama pada 1995 dan dianugerahkan
Doktor Falsafah. Dr. Mohamed Shafit mempunyai
kepakaran dalam bidang pengurusan ternakan,
teknologi pemprosesan daging, analisis karkas,
kualiti daging, keselamatan makanan, GMP dan
HACCP.
Pada 1982 hingga 1988, beliau telah bertugas
di MARDI Seberang Perai dan menjalankan ujian
pengesahan pelbagai lokasi dan tempatan dalam
bidang ternakan. Beliau juga pernah bertugas
di Pusat Penyelidikan Ternakan dan Pusat
Penyelidikan Teknologi Makanan. Pada 2015,
beliau telah dipindahkan ke Pusat Penyelidikan
Bioteknologi dan Nanoteknologi.
Semasa bertugas di Pusat Penyelidikan
Ternakan, beliau terlibat di dalam penyelidikan
tenusu, arnab dan sains daging. Semasa
menjalankan ujian pengesahan pelbagai
lokasi dan tempatan, beliau terlibat dengan
penternakan itik penelur, tenusu dan fidlot.
Semasa di Pusat Penyelidikan Teknologi
Makanan pula, beliau terlibat dalam penyelidikan
dan pembangunan produk berasaskan daging
dan keselamatan makanan. Beliau turut terlibat
dalam pengendalian kursus serta memberi
ceramah di dalam aspek penghasilan produk
daging, makanan halal, GMP dan HACCP. Beliau
juga pernah menjadi tenaga pengajar NATC serta
agensi kerajaan yang lain.
Beliau pernah memegang jawatan Timbalan
Pengarah di Pusat Penyelidikan Ternakan dan
Pusat Penyelidikan Teknologi Makanan. Kini, Dr.
Mohamed Shafit memegang jawatan sebagai
Pengarah Pusat Penyelidikan Bioteknologi dan
Nanoteknologi.
Sinopsis
Penerbitan
Sehingga kini beliau telah menghasilkan lebih
60 penulisan saintifik termasuk jurnal/prosiding
tempatan dan antarabangsa. Selain itu, beliau
turut menghasilkan dua buah buku berjudul
Penternakan Itik Penelur dan Penternakan Arnab.
Beliau juga aktif membentangkan kertas kerja di
seminar di dalam dan luar negara.
Tanggungjawab Lain
Selain bertugas di MARDI, beliau juga aktif dalam
menganggotai beberapa jawatankuasa agensi
lain seperti Kementerian Kesihatan Malaysia
(KKM), Jabatan Kemajuan Islam Malaysia
(JAKIM), Jabatan Agama Islam Selangor (JAIS),
Standards and Industrial Research Institute
of Malaysia (SIRIM) dan Codex Alimentarius.
Beberapa piawaian (Malaysian Standard) dengan
SIRIM serta garis panduan halal bersama JAKIM
turut dibangunkan. Di samping itu, beliau pernah
dilantik sebagai hakim dalam beberapa pameran
dan pertandingan di dalam dan luar MARDI.
Beliau juga pernah dilantik sebagai panel untuk
menilai permohonan projek Science Fund dan
TechnoFund, MOSTI serta menjadi panel editorial
Malaysian Journal of Animal Science.
Anugerah
Semasa melanjutkan pengajian di peringkat
Doktor Falsafah, Dr. Mohamed Shafit telah
dianugerahkan Outstanding International
Graduate Student Awards (1997 – 1998),
University of Florida. Atas dedikasi dalam
perkhidmatan, beliau telah dianugerahkan
Anugerah Perkhidmatan Cemerlang MARDI pada
1994 dan 2006.
Interventions to Ensure Meat Safety
Ensuring the safety of meat and meat products
to the consumers is very important to the meat
industry. Appropriate interventions is needed
to ensure safe foods along their value chains
and to avoid outbreaks of foodborne diseases.
Interventions can be grouped as to where they
occur within the supply chain. Pre-harvest
interventions start in the field, while postharvest interventions begin as the raw material
undergoes processing. An example of pre-harvest
interventions is competitive exclusion, whereby
pathogenic bacteria from the intestinal tracts of
live animals and environment are eliminated by
beneficial bacteria. Post-harvest interventions
are implemented to reduce cross-contamination
and bacterial proliferation during processing and
handling of animal carcasses.
Pasteurisation with hot water or steam of beef
carcass side at the end of the dressing line could
rapidly inactivates bacteria on the surface of the
carcass. As for poultry, chlorinated compounds are
added to chilled water, where the whole carcasses
are immersed prior to packing. Then, the carcass
sides are dry chilled to temperatures below 7°C. To
prevent cross-contamination and to achieve good
air circulation in the chiller, the carcass sides should
be hanged a few feet from the wall of the chiller
and there is no contact between the carcasses.
Carcasses are subjected to a wide variety of
processing procedures during the production
of meat and meat products, whereby crosscontamination may occur. Carcasses for hot
boning (deboned before chilling) should be
transported to the boning room(maintained at
10 °C or lower) directly from the slaughter floor and
the boning starts immediately. Within one hour after
the meat is bone-out, the meat should be chilled or
cooked. During the boning operation, verification
activities including pathogen testing should be
conducted.
There is an increasing demand for processed
foods such as ready-to-eat (RTE) meat products.
Listeria monocytogenes can survive throughout the
refrigerated storage times of RTE meat products.
It is most often introduced onto the surface of
meat products after the products are fully cooked,
but before they are packed. Post-packaging
heat treatments have been used to reduce food
pathogens. Since not all microorganisms will be
inactivated, good manufacturing practices must be
maintained throughout the process.
Spraying RTE meat products with antimicrobial
compounds (such as potassium lactate, sodium
lactate, sodium diacetate and other organic acids)
eliminate surface contamination and restrict
pathogen growth during storage. Other forms of
natural antimicrobials are bacteriocins, for example,
nisini. Some lactic acid bacteria naturally produce
bacteriocins that are effective against some
pathogens such as Listeria, E. coli 0157:H7 and
Salmonella, and can also be added into cooked
meat products as starter culture, before packaging,
to inhibit growth of spoilage bacteria.
Essential oils are plant-derived extracts and
commonly used to flavour meat products. These
oils and their components are naturally occurring
antimicrobial and antioxidant agents. It contains
compounds such as terpenes, terpenoids,
phenol-derived aromatic components and aliphatic
components which are known to have antimicrobial
activities. Oils from different plants have different
antimicrobial performance, and are more effective
against Gram-positive bacteria rather than Gramnegative bacteria.
High pressure processing (HPP) is a nonthermal, all-natural, clean and environmentally
friendly process. It involves submerging the
product in a liquid or water within an enclosed
vessel. This treatment maintains freshness, quality
and improved product safety by inactivating
spoilage microorganisms.
The interventions to ensure the safety of meat
and meat products require the involvement of all
players such the industry, academic, researchers
and consumers to accomplish the goal. Consumer
education is another form of interventions that
can be used to reduce foodborne illnesses. The
industry could impose interventions through the
implementation of GMP and HACCP. New methods
of antimicrobial and processing interventions could
be developed by researchers to ensure the safety
of meat and meat products from farm to table.

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