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PubMed2006

Evaluation of immunomagnetic separation and PCR for the detection of Escherichia coli O157 in animal feces and meats.

Series of animal feces and meat samples artificially contaminated with strains of Escherichia coli O157 isolated from different sources were tested by both an immunomagnetic separation (IMS)-based method and a PCR method using primers specific for a portion of the rfbE gene of E. coli O157. IMS is laborious and time consuming but ends up with the isolation of the pathogen. PCR is fast and less laborious, but it can only be used for screening purposes, so a further culture step is required to isolate the organism. For both fecal and meat samples, the IMS method was found to be more sensitive than the PCR. Furthermore, the detection efficiency of the PCR was influenced by the origin of the fecal sample and the type of meat. For sheep feces, the efficiency of the PCR appeared to be systematically lower than for cattle feces. And the efficiency of the PCR in detecting E. coli O157 in spiked samples of raw minced beef and dry-fermented sausages was systematically lower than in samples of filet americain. Based on this study, it can be concluded that both for animal feces and meat, IMS can be used more successfully to detect E. coli O157 than PCR, because IMS showed to be more sensitive and the outcome was not influenced by the type of animal feces or meat.

Animals↗
PubMed1965

FEEDING OF FERRETS WITH THE RAW MEAT AND LIVER OF CHICKENS CHRONICALLY POISONED WITH TOXIC GROUNDNUT MEAL.

Chickens were fed a ration containing 30 per cent of toxic groundnut meal for up to six weeks. The concentration of aflatoxin (toxic metabolites of Aspergillus flavus) in the above ration was 3.06 p.p.m. At the end of 2nd, 4th or 6th week the birds were killed. The meat was removed from the bones and put through a meat grinder. The livers of three groups were pooled together. Three control groups of birds kept on commercial pellets were treated similarly. Female ferrets, two years of age, were used in the present study. They were divided into four groups. The first three groups were given for one month meat from chickens fed the toxic ration for 2, 4, and 6 weeks, respectively. Each of these three groups contained one control ferret that was fed with the meat of chickens fed a commercial ration for a similar period of time. One half of the 4th group was fed pooled liver from intoxicated birds and one half was fed liver from control birds. No significant changes in the ferret tissues were observed as a consequence of feeding them with the meat or liver from the chickens chronically poisoned with toxic groundnut meal.

Aflatoxins↗
PubMedDate not supplied

Comparison of the Volhard and potentiometric methods for the determination of chloride in meat products: collaborative study.

A collaborative study of the determination of chloride in meat products was conducted by the International Organization for Standardization (ISO) to compare the ISO 1841 method (Volhard titration) with the FAO/WHO Codex Alimentarius Committee method (potentiometric titration). Five canned luncheon meat products containing 0.25-2.0% sodium chloride at 4 different spiking levels were analyzed by 11 laboratories. The data were analyzed by ISO statistics (ISO 5725) and by AOAC statistics (Youden-Steiner), the major differences being in the rejection of outliers and in the statement of precision parameters. Good agreement was found between the mean chloride contents of the products as determined by both methods and with the added amounts, although statistically significantly higher sodium chloride recoveries were obtained with the potentiometric method. The within-laboratory variability (repeatability) is greater for the Volhard method, especially for chloride levels below 1.0%. Therefore it is proposed to set the lowest level of determination for the Volhard method at about 1.0% sodium chloride. The among-laboratories variability (reproducibility) of the potentiometric method was comparable with the results from the collaborative studies for chloride in cheese, giving acceptable values for relative standard deviations of 1.5-3.0% for meat products with 0.3-2.0% added sodium chloride. It is recommended that further work be conducted to reduce or eliminate the systematic error present with the potentiometric method as applied to meat and meat products.

Animals↗
PubMed1981

[Enterococcal studies of uncut raw dried meat products].

Studies were carried out on a total of 75 samples of raw-dried meat products of a compact type--dried beef, Gabrovska Keiser dried meat, pig salted neck, rolled meat Trapezitsa, V. Turnovo delicacy, and Elena fillet, to establish the amount of Staphylococcus bacteria. It was found that the enterococcus titer of this type of meat products varied from 10(-1) to 10(-4), depending on the product. Most strongly contaminated with enterococci proved the pig salted neck. The higher amounts of enterococci in the studied products as well as their higher resistance to the action of unfavourable factors (ph, NaCl, water content) showed their advantage over the coliform bacteria as sanitary-index organisms in raw-dried meat products of a compact type. Various ratios of all species of enterococci were established in these products. Str. faecius was most often found (32.44 per cent), followed by Str. faecalis (26.22 per cent), Str. faecalis var. liquefaciens (16.00 per cent), and Str. durans (12.00 per cent). Str. faecalis var. zymogenes (8.00 per cent) and Str. bovis (5.33 per cent) were isolated less frequently from some of the products only.

Animals↗
PubMed1993

Mutagenicity, creatine and nutrient contents of pan fried meat from various animal species.

The mutagenic activity in extracts of fried meat from 16 different animal species was studied in Salmonella typhimurium TA98. In each experiment, 1 meat sample together with a standard beef sample was fried, and the mutagenicity was expressed relative to the beef sample. All meat samples showed less mutagenic activity than beef. The contents of creatine, creatinine, water, protein, carbohydrate and fat in the meat samples were analyzed, but mutagenicity was not correlated with the concentration of any of these constituents. Beef meat treated with creatinase to remove creatine produced reduced mutagenic activity. Possibly a threshold concentration of creatine is necessary to give a high mutagenic response.

Animals↗
PubMed1996

Meat, fat and risk of breast cancer: a case-control study from Uruguay.

To examine whether meat intake modifies breast-cancer risk, a case-control study was conducted in Uruguay. Dietary patterns were assessed in detail (for cases, before diagnosis or symptoms occurred) using a food frequency questionnaire involving 64 food items, which allowed total energy intake to be calculated. Nutrient residuals were calculated through regression analysis. After adjustment for potential confounders (which included family history of breast cancer, menopausal status, body-mass index, total energy and total alcohol intake), an increased risk associated with consumption of total meat intake, red meat intake, total fat and saturated fat intake was observed. The strongest effect was observed for red meat intake (OR 4.2, 95% CL 2.3-7.7) for consumption in the upper quartile, after controlling for protein and fat intake. This suggests an independent effect for meat. Since experimental studies have shown a strong effect of heterocyclic amines in rat mammary carcinogenesis, further studies should be performed in human epidemiology, perhaps using biomarkers of heterocyclic amine exposure.

Adult↗
PubMed1997

Risk of adenocarcinoma of the stomach and esophagus with meat cooking method and doneness preference.

Meats cooked at high temperatures (frying, grilling) and for a long duration contain heterocyclic amines (HCAs), which are both mutagens and animal carcinogens. Additionally, barbecuing/grilling of meats produces polycyclic aromatic hydrocarbons (PAHs). Consumption of well-done meat has been associated with an increased risk of colon cancer but has not been evaluated as a risk factor for stomach or esophageal cancers. We conducted a population-based case-control study in 66 counties of eastern Nebraska. Telephone interviews were conducted with white men and women diagnosed with adenocarcinoma of the stomach (n = 176) and esophagus (n = 143) between July 1988 and June 1993 and 502 controls. The dietary assessment included several questions about usual cooking methods for meats and doneness preference for beef. High intake of red meat was associated with increased risks for both stomach and esophageal cancers. Overall, broiling or frying of beef, chicken or pork was not associated with the risk of these tumors. Barbecuing/grilling, reported as the usual cooking method for a small number of study participants, was associated with an elevated risk of stomach and esophageal cancers. After excluding those who reported usually barbecuing/grilling, a source of both PAHs and HCAs, we evaluated doneness level as a surrogate for HCA exposure. Compared to a preference for rare/medium rare beef, odds ratios were 2.4 for medium, 2.4 for medium well and 3.2 for well done, a significant positive trend. Doneness level was not associated with a significant trend in risk of esophageal cancer.

Adenocarcinoma↗
PubMed1998

Breast cancer risk, meat consumption and N-acetyltransferase (NAT2) genetic polymorphisms.

Although inconsistencies exist, some studies have shown that meat consumption is associated with breast cancer risk. Several heterocyclic amines (HAs), formed in the cooking of meats, are mammary carcinogens in laboratory models. HAs are activated by polymorphic N-acetyltransferase (NAT2) and rapid NAT2 activity may increase risk associated with HAs. We investigated whether ingestion of meat, chicken and fish, as well as particular concentrated sources of HAs, was associated with breast cancer risk, and if NAT2 genotype modified risk. Caucasian women with incident breast cancer (n = 740) and community controls (n = 810) were interviewed and administered a food frequency questionnaire. A subset of these women (n = 793) provided a blood sample. Polymerase chain reaction and restriction fragment length polymorphism analyses were used to determine NAT2 genotype. Consumption of red meats, as well as an index of concentrated sources of HAs, was not associated with increased breast cancer risk, nor did risk vary by NAT2 genotype. In post-menopausal women, higher fish consumption was inversely associated with risk (odds ratio = 0.7; 95% confidence interval, 0.4-1.0); among pre-menopausal women, there was the suggestion of inverse associations between risk and pork and chicken intake. Our results suggest that consumption of meats and other concentrated sources of HAs is not associated with increased breast cancer risk. However, due to the strong biologic plausibility for a role of some HAs in mammary carcinogenesis, and the likely measurement error in evaluation of sources of HAs in this study, further studies of these possible relationships are warranted.

Amines↗
PubMed1997

Quantification of heterocyclic amine carcinogens in cooked meats using isotope dilution liquid chromatography/atmospheric pressure chemical ionization tandem mass spectrometry.

Heterocyclic aromatic amines (HAAs) are formed in cooked meats through pyrolysis reactions of different amino acids in the presence or absence of creatine/creatinine and sugars. HAAs are mutagens, colon/mammary gland carcinogens in rodents, and are suspected in the etiology of human cancers. In this study, cooked meats containing incurred HAAs as well as control (microwave) meat, were spiked with four labeled HAA internal standards (MeIQx, IQ, AAC and PhIP) and extracted using a liquid/liquid cleanup procedure. Isotope dilution measurements were made using on-line liquid chromatography atmosphere pressure chemical ionization tandem mass spectrometry with multiple reaction monitoring to provide the sensitivity and specificity needed for trace analysis in these complex matrices. The procedure was validated using control meat spiked with the four native HAAs at 0-50 ppb. The levels of HAAs found in cooked meats ranged from non-detectable (limit of detection 0.1-1.0 ppb) in microwave-cooked hamburger to 226 ppb PhIP and 104 ppb AAC in well-done grilled chicken. This methodology has the potential to provide accurate data on the consumption of HAAs in the diet for use in human cancer risk assessment.

Amines↗
PubMed2002

Effect of addition of grit made of crude and expanded amaranth seeds on the quality of canned meat.

Grit made of crude and expanded amaranth seeds was added to meat-fat batter in order to determine its effect on its quality. Amaranthus cruentus seeds were expanded by the nonpressure method and graded by density (degree of expansion) into three fractions: 341, 208 and 135 kg/m3; crude seed density was 800 kg/m3. Then the seeds were ground to a homogeneous mass with granulation of 0.8 mm. The water-holding capacity and viscosity of grit made of crude and expanded seeds were determined. Class II pork was used for the production of meat-fat batter. Cooking losses were determined in model meat-fat batter, pasteurized and sterilized cans. The texture and color parameters of canned meat were also determined, and a taste-panel evaluation was made. It was found that expanded seed grit was characterized by worse hydration and gelling properties than crude seed grit. Grit made of crude amaranth seeds had a positive effect on the water-holding capacity of stuffing and allowed to reduce the cooking losses in cans. Better water-holding capacity resulted in an improvement in the tenderness, juiciness and taste of canned meat. Its quality deteriorated when large amounts of highly-expanded seed grit were used.

Amaranthus↗
PubMed1986

Insect and meat eating among infant and adult baboons (Papio cynocephalus) of Mikumi National Park, Tanzania.

It has been suggested that baboon predation upon vertebrates may tend to peak in the dry season because insect food is then less available, and that males obtain animal nutrients primarily from vertebrates whereas other troop members obtain them primarily from invertebrates. The development of meat and insect eating by 22 male and 24 female infants studied for 25 months was compared with that of 18 male and 46 female adults studied for 37 months. Systematic sampling allowed quantitative comparisons between meat and insect eating, infants and adults, and males and females. Infants ate no meat, but their insect eating began early and increased steadily during the first year of life. In comparison with insect foods, meat was a minor ingredient of the adult's diet. Insect eating occurred less during dry than during rainy months, but meat eating was spread across the year. Reliable sex differences in insect eating did not occur. The findings were related to theories offered to explain the attractiveness of animal foods to primates and to the suggestion that a sex difference in predatory inclinations of hominid ancestors may have been a preadaptation underlying the eventual emergence of male hunting and female gathering.

Aging↗
PubMed1986

Fragmentation of myofibrils, limited proteolysis and water holding capacity of meat.

Protein changes in ageing meat result in increased vulnerability of the myofibrils to fragmentation, caused possibly by limited proteolysis. It was investigated which groups of muscle proteases, if any, were involved and what was the relation between fragmentation and hydration of beef meat. In samples ranging in natural pH from 5.4 to 7.0 the least fragmentation after 3 days at 2 degrees C was at pH 6. This could suggest the role of both the cathepsins and neutral proteases. In samples aged in the presence of EDTA fragmentation was significantly lower than in the controls. This could indicate the role of Ca2+ activated neutral proteases, or support the hypothesis on the nonenzymatic mechanism involving Ca2+. The results of PAG electrophoresis could not have been due to the neutral proteases, as the 30,000 g X mol-1 component, resulting from the hydrolysis of troponin T, did not accumulate at pH 7 until the 9th day of ageing, but at pH 5.4 the intensity of this band increased markedly already after 3 days. There was no correlation between the fragmentation and the hydration of the aged meat after cooking. The addition of 0.001% of trypsin or 0.0005% of papain to minced meat did not cause after 9 days any increase in the contents of free amino acids and peptides or significant changes in the PAGE pattern as compared to those in the controls. However, the fragmentation and hydration of the raw meat was larger in the samples containing added enzymes. After cooking the hydration of the samples did not differ.(ABSTRACT TRUNCATED AT 250 WORDS)

Animals↗
PubMed1991

Modern immunoassays in meat-product analysis.

The increased regulation of foodstuffs in modern society requires analytical methods which are easy to perform, sensitive, specific and relatively inexpensive. The basic antigen-antibody reaction provides means for very specific analytical procedures. Immunoassays are powerful analytical tools that permit the specific and rapid detection or measurement of antigens and haptens to which antibodies can be produced. Sensitive recognition of the interaction is made possible by labelling the analyte or antibody, mainly with radioisotope (RIA) and enzyme (ELISA). Wide applications of these modern immunoassays to food analysis began about 1980. The paper reviews investigations, where various types of RIA and ELISA were developed for the use in meat product analysis. Detection and determination of various meat species, non-meat proteins, microorganisms and bacterial toxins, drugs, anabolic hormones, pesticides, mycotoxins, and other contaminants in meat and meat products by the means of immunoassays is described. Now, the commercial kits are available for most of these compounds. They make possible to perform analysis in different laboratories under standard conditions. The reason of an enthusiasmic acceptance of this technology is related to its inherent specificity, high sensitivity, and the facility of application. In fact, immunoassays compete with other analytical technics. They have the advantage of economy when screening large numbers of samples.

Animals↗
PubMed1997

Available iron and zinc in major lean meat cuts and their contribution to the recommended trace element supply in Switzerland.

The objective of the present study was to analyze iron and zinc in major lean meat cuts in order to estimate the contribution of the average lean meat consumption in Switzerland (1995) for these trace elements. Iron, heme iron and zinc contents were analyzed in following muscles: pork (longissimus dorsi muscle and shoulder), beef (longissimus dorsi muscle and shoulder), veal (longissimus dorsi muscle) and chicken (breast and thigh). Beef and pork shoulder were the best sources of iron, heme iron and zinc. Pork and veal longissimus dorsi muscle and chicken were relatively poor in these trace elements. With an average daily lean meat consumption of 105 g, iron and zinc intake were about 1.1 mg/d and 3.8 mg/d, respectively. Recommendations for daily iron intake were met to 11% (men) and 7% (women) and for zinc to 25% (men) and 32% (women). Applying a modified Monsen model, the requirements for absorbed iron were met in the range of 10-30% and 7-20% for men and women, respectively. Taking into account a zinc absorption rate from meat of about 20-36%, the daily requirements for absorbed zinc were covered to 32-56%. In conclusion, the average amount of lean meat as consumed in Switzerland was high enough to be an important source of available iron and zinc, particularly for people with low iron and zinc status.

Adult↗
PubMed2007

Risk and risk reduction involving arginine intake and meat consumption in colorectal tumorigenesis and survival.

Elevated polyamine and nitric oxide levels (both derived from arginine) promote tumorigenesis, whereas non-steroidal anti-inflammatory drugs (NSAIDs) inhibit colorectal cancer (CRC) incidence in experimental and epidemiologic studies. We investigated dietary arginine-induced intestinal tumorigenesis and NSAID-inhibitory effects in Apc(Min/+) mice differentially expressing nitric oxide synthase-2 (Nos2). We also studied effects of estimated arginine exposures through meat consumption on tumor characteristics and survival in human CRC cases. Dietary arginine increased high-grade colon adenoma incidence in Apc(Min/+)Nos2(+/+) mice, but not in Nos2 knockout mice. Additionally, celecoxib suppressed intestinal steady state ornithine decarboxylase RNA levels (p < 0.001), induced steady state spermidine/spermine N(1)-acetyltransferase RNA levels (p = 0.002), decreased putrescine levels (p = 0.04) and decreased tumor number in the small intestines of Apc(Min/+)Nos2(+/+) mice (p = 0.0003). Five hundred and eleven cases from our NCI-supported CRC gene-environment study were analyzed based on self-reported meat (as a surrogate for arginine) consumption. Familial CRC cases (n = 144) in the highest meat consumption quartile (Q4) had no statistically significant differences in tumor grade compared to cases in Q1-Q3 (p = 0.32); however, they were observed to have decreased overall survival (OS) (10-year OS = 42% vs. 65%; p = 0.017), and increased risk of death in an adjusted analysis (hazards ratio [HR] = 2.24; p = 0.007). No differences in tumor grade, OS or adjusted HR were observed for sporadic CRC cases (n = 367) based on meat consumption. Our results suggest important roles for arginine and meat consumption in CRC pathogenesis, and have implications for CRC prevention.

Acetyltransferases↗
PubMed1990

Frequency of meat and fish intake and risk of breast cancer in a prospective study of 14,500 Norwegian women.

The association between the frequency of meat and fish intake and the incidence rate of breast cancer has been analyzed in 152 incident cases that developed among 14,500 Norwegian women during 11 to 14 years of follow-up. At the time of dietary inquiry they were between 35 and 51 years of age. A positive association was observed between the frequency of overall meat intake and breast cancer risk. There was an age-adjusted incidence rate ratio (IRR) of 1.8 (95% confidence limits, 1.1 and 3.1) for women who had a main meal with meat 5 times or more per week compared to women who had 2 meat dinners or less per week, and this association displayed a linear trend (chi 2 trend = 4.30, p = 0.04). No association was detected between the overall frequency of fish for dinner and breast cancer risk (chi 2 trend = 1.39, p = 0.24), but there was an inverse relation with the frequency of main meals containing fish in poached form. The age-adjusted IRR was 0.7 (95% confidence limits, 0.4 and 1.0) for women who had poached fish for dinner at least 5 times per month compared to women who had fish in this form twice monthly or less often (chi 2 trend = 3.56, p = 0.06). The positive association with meat may be in accordance with the hypothesis that dietary fat increases the risk of breast cancer. Although there was no association with overall fish intake, the inverse relation with poached fish might deserve further investigation.

Age Factors↗
PubMed1994

Intake of fried meat and risk of cancer: a follow-up study in Finland.

It has been suggested that mutagens in fried meat may be involved in the cancer process. Therefore the relationships between intake of fried meat and subsequent risk of cancers at different sites were studied among 9,990 Finnish men and women, 15-99 years of age and initially free of cancer. The baseline study was carried out in 1966-1972, and cases of cancer were identified through data linkage with the Finnish Cancer Registry. During a 24-year follow-up, 853 cancer cases were diagnosed. The intake of fried meat was estimated from a dietary history interview covering the total diet of the participants during the previous year. There was a positive association between fried meat intake and the risk of female-hormone-related cancers, i.e., cancer of the breast, endometrium and ovary combined. The relative risk of these cancers combined between persons in the highest and lowest tertiles of daily intake of fried meat adjusted for age, personal characteristics and intake of other main food groups was 1.77 (95% confidence interval = 1.11-2.84). Pancreatic and nervous system cancers also presented non-significant suggestive associations. No associations were observed with respect to other single cancer sites studied or to all sites of cancer combined. Further epidemiological efforts are needed to ascertain the potential link between fried-food mutagens and cancer risk.

Adolescent↗
PubMed1996

Influences on meat avoidance among British students.

Male and female undergraduates (18-23 years old; 68% in their first year; N = 158) who had just chosen a vegetarian dish in a campus dining hall or restaurant reported a diversity of meat avoidance habits before arrival at University a few weeks previously. More women than men had avoided meat and other flesh foods, with the exception of fish. Consistently with the distinction between "red" and "white" meats, chicken and turkey were the least often avoided flesh foods among men and women. The only clear gradation from flesh-eating to vegetarianism was eating poultry and either beef/lamb or pork, eating only poultry and eating neither; fish was not on this Guttman scale, contrary to previous assumptions. Reasons for avoiding meat and perceived influences on preferences for food in their chosen vegetarian dish were elicited by open-ended interviews in 41 women from the meat-avoidance survey. Rationales spontaneously offered were as diverse as reported in previous studies, but always included at least two of the following: ethics of raising/killing animals, concern for health, sensory factors, disgust and influence of friends. In contrast, choices among described variants of the familiar dish were largely controlled by its sensory and nutritional features, presumably because other attributes had been factored out.

Adolescent↗