Et Muayenesi Açısından Önemli Fiziksel Tehlikeler

Elizabeth Riess, L., & Hoelzer, K. (2020). Implementation of visual-only swine inspection in the European Union: Challenges, opportunities, and lessons learned. Journal of Food Protection, 83(11), 1907–1915. https://doi.org/10.4315/JFP-20-086

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Nkosi, D. V., Bekker, J. L., Gower, L. A., Van der Watt, M., & Hoffman, L. C. (2022). Physical hazards in Aepyceros melampus carcasses killed for meat purposes by aerial and thoracic shots. Applied Sciences, 12(14), 6945. https://doi.org/10.3390/app12146945

Arslan, A. (2013). Et muayenesi ve et ürünleri teknolojisi. Malatya: Medipres Matbaacılık Yayıncılık Ltd. Şti.

Schnöller, A. (2006). Guidelines for animal and meat inspection procedures in the slaughterhouse. Revue Scientifique et Technique de l'OIE, 25(2), 813–825. https://doi.org/10.20506/rst.25.2.1695

Jacobs, P., Berends, B., & Lipman, L. (2023). The value of current ante mortem meat inspection and food chain information of dairy cows in relation to post mortem findings and the protection of public health: A case for a more risk-based meat inspection. Foods, 12(3), 512. https://doi.org/10.3390/foods12030512

Güler, Ü. A., & Can, Ö. P. (2017). Kimyasal kontaminantların çevre sağlığı ve gıda güvenliği üzerine etkileri. Sinop Üniversitesi Doğa Bilimleri Dergisi, 1(2), 170–195.

Erkmen, O. (2010). Gıda kaynaklı tehlikeler ve güvenli gıda üretimi. Çocuk Sağlığı ve Hastalıkları Dergisi, 53, 220–235. Retrieved from https://www.researchgate.net/publication/354968275_Gida_kaynakli_tehlikeler_ve_guvenli_gida_uretimi

Hampton, J. O., Eccles, G., Hunt, R., Bengsen, A. J., Perry, A. L., Parker, S., & Campbell, S. (2021). A comparison of fragmenting lead-based and lead-free bullets for aerial shooting of wild pigs. PLoS ONE, 16(3), e0248317. https://doi.org/10.1371/journal.pone.0248317

Bellé, T. H., Ramella, J. C., Barcellos, V. C., & Bersot, L. dos S. (2018). Occurrence of firearm projectiles in bovine carcass and in cooked beef: Cases report. Archives of Veterinary Science, 23(2), 45–50. https://doi.org/10.5380/avs.v23i2.58299

Njoga, E. O., Ilo, S. U., Nwobi, O. C., Onwumere-Idolor, O. S., Ajibo, F. E., & Okoli, C. E. (2023). Pre-slaughter, slaughter and post-slaughter practices of slaughterhouse workers in Southeast Nigeria: Animal welfare, meat quality, food safety and public health implications. PLoS ONE, 18(3), e0282201. https://doi.org/10.1371/journal.pone.0282201

Ovuru, K. F., Izah, S. C., Ogidi, O. I., Imarhiagbe, O., & Ogwu, M. C. (2024). Slaughterhouse facilities in developing nations: Sanitation and hygiene practices, microbial contaminants and sustainable management system. Food Science and Biotechnology, 33(3), 519–537. https://doi.org/10.1007/s10068-023-01406-x

Cavalheiro, C. P., Silva, M. C. A., Leite, J. S. F., Felix, S. K. R. da S., Herrero, A. M., & Ruiz-Capillas, C. (2020). Physical hazards in meat products: Consumers’ complaints found on a Brazilian website. Food Control, 108, 106831. https://doi.org/10.1016/j.foodcont.2019.106831

Gill, C. O., Badoni, M., & McGinnis, J. C. (1999). Assessment of the adequacy of cleaning of equipment used for breaking beef carcasses. International Journal of Food Microbiology, 46(1), 1–8. https://doi.org/10.1016/S0168-1605(98)00165-3

Buncic, S. (2018). Modernization of meat inspection. In Meat Biotechnology (pp. 351–370). Springer.

Ibrahim, S., Kaltungo, B. Y., Uwale, H. B., Baba, A. Y., Saidu, S. N. A., Mohammed, F. U., et al. (2021). Role of slaughter facilities management in zoonoses and safety of meat produced for human consumption in Nigeria: A review. Bulletin of the National Research Centre, 45(1), 1–7. https://doi.org/10.1186/s42269-021-00593-z

Strappini, A. C., Metz, J. H. M., Gallo, C. B., & Kemp, B. (2009). Origin and assessment of bruises in beef cattle at slaughter. Animal, 3(5), 728–736. https://doi.org/10.1017/S1751731109004194

Kayaardı, S., & Tosun, H. (2004). Karkaslarda mikrobiyal dekontaminasyon. Akademik Gıda, 6(2), 12–16.

Siluma, B. J., Kgatla, E. T., Nethathe, B., & Ramashia, S. E. (2023). Evaluation of meat safety practices and hygiene among different butcheries and supermarkets in Vhembe District, Limpopo Province, South Africa. International Journal of Environmental Research and Public Health, 20(3), 2230. https://doi.org/10.3390/ijerph20032230

Beck, S. H., Castillo, A., Kinney, K. A., Zuniga, A., Mohammad, Z., Lacey, R. E., et al. (2019). Monitoring of pathogenic bioaerosols in beef slaughter facilities based on air sampling and airflow modeling. Applied Engineering in Agriculture, 35(6), 877–883. https://doi.org/10.13031/aea.13535

Dwinger, R. H., Golden, T. E., Hatakka, M., & Chalus, T. (2008). Meat safety and regulatory aspects in the European Union. In Meat Biotechnology (pp. 301–318). Springer.

Pame, K., Laskar, S. K., Borah, S., Kakoty, K., & Choudhary, S. (2023). Machine-vision based quality evaluation of meat and meat products: A review. Journal of Livestock Science, 14(4), 94–104.

de Medeiros Esper, I., From, P. J., & Mason, A. (2021). Robotisation and intelligent systems in abattoirs. Trends in Food Science and Technology, 108, 239–249. https://doi.org/10.1016/j.tifs.2021.07.020

Dima, A., Radu, E., & Dobrin, C. (2024). Exploring key barriers of HACCP certification adoption in the meat industry: A decision-making trial and evaluation laboratory approach. Foods, 13(9), 1387. https://doi.org/10.3390/foods13091387

Cook, E. A. J., De Glanville, W. A., Thomas, L. F., Kariuki, S., Bronsvoort, B. M. de C., & Fèvre, E. M. (2017). Working conditions and public health risks in slaughterhouses in western Kenya. BMC Public Health, 17(1), 14. https://doi.org/10.1186/s12889-016-3956-y

T.C. Resmî Gazete. Hayvansal Gidalarin Resmi Kontrollerine İlişkin Özel Kurallari Belirleyen Yönetmelik (2011). (01.12.2024 tarihinde https://www.resmigazete.gov.tr/eskiler/2011/12/20111217-9.htm adresinden ulaşılmıştır).

Arana, A., Hauser, B., Hachimi-Idrissi, S., & Vandenplas, Y. (2001). Management of ingested foreign bodies in childhood and review of the literature. European Journal of Pediatrics, 160(8), 468–472. https://doi.org/10.1007/s004310100788

Olsen, A., & Zimmerman, M. (2002). Hard or sharp foreign objects in food. In Food Plant Sanitation (pp. 66–74). CRC Press. https://doi.org/10.1201/9780203910566-11