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  • Title: A study of haptoglobin levels in groups of cattle and pigs with and without abnormalities at meat inspection.
    Author: Blagojevic B, Antic D, Ducic M, Buncic S.
    Journal: Foodborne Pathog Dis; 2011 Oct; 8(10):1119-24. PubMed ID: 21682593.
    Abstract:
    A total of 96 bovines originating from 36 farms and 97 pigs from five farms were slaughtered in two multispecies abattoirs and subjected to official meat inspection and haptoglobin (Hp) testing using a single radial immunodiffusion method. No direct correlation between Hp level and specific postmortem abnormalities was found at individual cattle/pig level. However, at animal group level, the mean of Hp values (in both cattle and pigs) were statistically significantly higher in animals with abnormalities than in those without. The study indicated that the mean Hp value in groups of cattle or pigs can be useful as an overall objective indicator of the overall status of cattle/pig batches when analyzing the food chain information as a part of the antemortem inspection at abattoirs, but related specific Hp criteria are currently missing. Because of the large variability and nonspecific nature of Hp-related responses in cattle and pigs, establishing a single, reliable cutoff Hp value differentiating batches that may pose public health risks does not appear as a realistic approach presently. Rather, establishing wider, unsatisfactory/marginal/satisfactory ranges of batch-based Hp values indicating general appropriateness of the cattle/pigs source appears more promising. For that, wider Hp baseline studies are necessary at abattoir.
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