Assessment of XXXX health risk associated with @entity295 in Danish finisher @entity1707 when conducting @entity227 inspection of the lungs.

@entity1 @entity1707 @entity227 @entity295 @entity55 @entity794 @entity2720 @entity15029
UNASSIGNED: The most important lesion to be overlooked when performing @entity227 inspection of the lungs is @entity55 . The aim of the present study was to assess the additional @entity1 health risk represented by overlooking cases of @entity295 represented by @entity55 in finisher @entity1707 , when conducting @entity227 compared to palpation of the lungs, as is the traditional meat inspection procedure. An examination of bacteria isolated from 19 finisher @entity1707 identified with @entity55 at traditional meat inspection was undertaken. From each @entity1707 samples were taken from various organs (lungs, spleen, heart, liver and kidney), from the @entity2720 (A. carpi) and flexor muscle (M. flexor digitorum superficialis) on the right foreleg. These data were included in a risk assessment following OIE guidelines. Bacteria were isolated from 78 out of 127 tissue and swap samples taken (61% positive samples). @entity794 (N=37) was the most frequently isolated bacterium. The predominant site of @entity794 was the lung. @entity794 was detected although less frequently in low numbers in some organs (<100CFU/sample) and muscle samples (<10CFU/sample). Only one @entity794 isolate was found. @entity15029 (N=24) was the second most commonly found bacterium. There was no predominant site and the number of @entity15029 was less than 50CFU per sample. The risk of a food-borne intoxication from @entity794 in relation to @entity295 in @entity1707 was considered very low due to the low quantitative numbers of @entity794 in muscle tissue samples. Implementing @entity227 inspection will reduce the exposure of @entity794 due to less cross-contamination and handling of the plucks by the meat inspectors. The @entity1 health risk associated with @entity15029 was considered very low, due to the limited zoonotic potential of this bacterium. In conclusion, the additional @entity1 health risk in relation to possibly overlooking @entity295 in Danish finisher @entity1707 was considered negligible when conducting @entity227 compared to traditional meat inspection.
