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At least 1,063 records · Page 59Linked to original sources
PubMed2006

Dietary intake of dioxins and dioxin-like PCBs, due to the consumption of dairy products, fish/seafood and meat from Ismailia city, Egypt.

Although dietary intake studies have been carried out extensively in most developed countries, to evaluate the health risks of PCDD/Fs and DL-PCBs, no data of this kind exists for Egypt. In this study, concentrations of PCDD/Fs and DL-PCBs were measured using HRGC/HRMS in the most contributing foodstuffs (dairy products, fish/seafood, and meat) randomly collected from Ismailia city, Egypt. The dietary intake of PCDD/Fs and DL-PCBs were subsequently determined, and compared with the most recent studies. To provide a primary estimation of the whole TEQ intake in Egypt if all the main food categories included, an estimation of the dietary intake (based on EU data) for some important and non-measured groups (cereals, vegetables/fruits, eggs and milk) was carried out. The calculated dietary intake based on the WHO assumption of 60 kg bw ranged from 3.69 to 4.0 pg WHO-TEQ/kg bw/day for PCDD/Fs and from, 6.04 to 6.68 pg WHO-TEQ/kg bw/day, if DL-PCBs were included. PCBs intake contributed about 40% of the total TEQ intake. Dairy products (mainly cheese) were the main contributor to the intake of PCDD/Fs (89%), while fish/seafood and meat have more or less the same percent share (5.4%). The dairy products contamination was the reason for our elevated dietary intake, as the content of PCDD/Fs and DL-PCBs is several times higher than in all the developed countries. The total intake (PCDD/Fs+DL-PCBs) due to consumption of dairy products, fish/seafood and meat, is close to that reported in EU countries at the beginning of 1980s, but much higher than all those mentioned in all the recent reports, and higher than the maximum WHO TDI of 4 pg TEQ/kg bw/day. A recalculation of the dietary intake to include not only our measured data but also the data for the non-measured groups, yielded a total intake in the range of 4.06-6.38 pg TEQ/kg bw/day for PCDD/Fs and a range of 6.59-9.98 pg TEQ/kg bw/day for total including PCBs. Results show that cereals and vegetables/fruits contribute significantly to PCDD/Fs TEQ intake in Egypt and play a more important role than fish/seafood and meat. This is the case even though the intake for cereals and vegetables/fruits based on EU data.

Animals↗
PubMed2003

Cutting moments and grip forces in meat cutting operations and the effect of knife sharpness.

The force exposure associated with meat cutting operations and the effect of knife sharpness on performance and productivity have not been well documented. Specialized hardware was used to measure grip force and reactive moments with 15 professional meat cutters performing lamb shoulder boning, beef rib trimming and beef loin trim operations in a field study conducted in two meat packing plants. A system for measuring relative blade sharpness was developed for this study. Mean and peak cutting moments observed for the meat cutting operations, averaged across subjects were 4.7 and 17.2 Nm for the shoulder boning, 3.5 and 12.9 Nm for the rib trim, and 2.3 and 10.6 Nm for the loin trim, respectively. Expressed as percent of MVC, mean grip forces of 28.3% and peak grip forces of 72.6% were observed overall. Blade sharpness was found to effect grip forces, cutting moments and cutting time, with sharper blades requiring statistically significantly lower peak and mean cutting moments, and grip forces than dull knives. Efforts aimed at providing and maintaining sharp blades could have a significant impact on force exposure.

Abattoirs↗
PubMed2000

Stability of penicillin antibiotic residues in meat during storage. Ampicillin.

Incurred samples from a pig treated with ampicillin, one of the most important penicillin antibiotic drugs used in food-producing animal treatments, were analyzed at the residue level of the drug in muscle tissue (approximately 100 microg kg(-1)) during their freezing storage and using three different techniques: quantitative microbiological assay, HPLC-UV and LC-MS. Two parameters have been specifically monitored: storage temperature (-20 and -75 degrees C) and storage packaging (ground meat or bulk meat). No significant decrease was observed during the first 3 months of storage monitoring at -20 and -75 degrees C. On the contrary, the sample preparation significantly affected the drug concentration in muscle from the very beginning of the storage. Grinding the meat before storage allowed to keep the drug near the higher level of concentration (approximately 100 microg kg(-1)) when bulk meat stored frozen systematically led to a decreased value (approximately 75 microg kg(-1)). After 8 months of storage at -20 degrees C, a significant decrease arose and was never observed at -75 degrees C. All the results were similarly obtained with the three different techniques used simultaneously, which allows to indicate a good correlation between the techniques.

Ampicillin↗
PubMed2000

Quantitative analysis of mutagenic heterocyclic aromatic amines in cooked meat using liquid chromatography-atmospheric pressure chemical ionisation tandem mass spectrometry.

Five mutagenic heterocyclic aromatic amines (HAAs) were quantified from meat extracts, and grilled and pan fried bacon samples using stable isotopically labeled internal standards. These compounds were isolated from the matrices by a tandem solid-phase extraction procedure, followed by separation on reversed-phase liquid chromatography (HPLC) and quantified by atmospheric pressure chemical ionization tandem mass spectrometry (APCIMS-MS). Tandem mass spectrometry (MS-MS) acquisition was done in selected reaction monitoring (SRM) mode to provide a high degree of sensitivity and selectivity for accurate quantification of HAAs. The detection and quantification limits of these HAAs approached 0.015 and 0.045 microg/kg (part-per-billion), respectively, with only 4 g of meat. The HAA levels ranged widely from 0.045 to 45.500 microg/kg, and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) was the predominant HAA found in these samples. The amount of HAAs formed was highly dependent upon the type of meat and method of preparation. An intralaboratory comparison of the extraction procedure showed that estimates of these HAAs obtained by three different individuals at HAA levels below 2 microg/kg were within 5% with coefficients of variation below 19%, indicating the robustness of the analytical method. Moreover, because all of these HAAs from this class of molecules undergo facile cleavage at the N-methylimidazole moiety under collision-induced dissociation (CID) conditions, MS-MS analysis in the constant neutral loss mode of [M+H]+-15 enabled the identification of two other HAAs, 2-amino-3-methylimidazo[4,5-f]quinoxaline (IQx) and 2-amino-1,7,9-trimethylimidazo[4,5-g]quinoxaline (7,9-DiMeIgQx), which have rarely been reported in cooked meats.

Amines↗
PubMed1990

Identification and determination of sulphamethazine and N4-acetylsulphamethazine in meat by high-performance liquid chromatography with photodiode-array detection.

A simple and selective method for the determination of sulphamethazine (SMT) and its metabolite, N4-acetylsulphamethazine (N4-AcSMT), in meat by high-performance liquid chromatography (HPLC) with photodiode-array detection was developed. The drugs were extracted from meat with 0.2% metaphosphoric acid-methanol (6:4), followed by a Bond-Elut C18 clean-up procedure. The HPLC separation was carried out on a Supersphere RP-18e column (125 X 4.0 mm I.D.) using 0.05 M sodium dihydrogenphosphate (pH 4.5)-acetonitrile (8:2) as the mobile phase at a flow-rate of 0.5 ml/min, and monitored with a photodiode-array detector. The recoveries of SMT and N4-AcSMT from meat fortified at 0.5 micrograms/g were 90.1-93.3 and 93.0-94.4%, respectively, with coefficients of variation of 1.9-3.2 and 1.5-2.7%. The limits of detection were 0.02 micrograms/g for each drug. SMT was found in ten samples of imported meat (12.5%) at levels ranging from 0.05 to 1.05 micrograms/g.

Animals↗
PubMed2003

The need for built-in validation of surveillance data so that changes in diagnostic performance of post-mortem meat inspection can be detected.

Time trends in animal-disease surveillance often are evaluated on the basis of crude estimates of apparent prevalence. In addition to possible changes in the true prevalence of the condition, changes in apparent prevalence over time might reflect changes in sensitivity and/or specificity of the diagnostic classification used. To illustrate this, comparative post-mortem meat inspection data from four Danish slaughter plants sampled in 1993-1994 and 1997-1998 were used to obtain latent-class model estimates of the sensitivity and specificity of traditional and extended post-mortem meat inspection of visceral and parietal chronic pleuritis (CP), respectively.True prevalence of CP was estimated for each study period and slaughter plant by latent-class models. Estimated sensitivities of traditional post-mortem meat (TPM) inspection ranged from 28.8 to 61.4% (1993-1994) and 39.2 to 87.3% (1997-1998). An increase in sensitivity with time was seen for all slaughter plants. Estimated sensitivities of extended post-mortem meat (EPM) inspection ranged from 85.7 to 94.8% (1993-1994) and 73.8 to 93.0% (1997-1998). All estimated specificities were >93.3%. The possible association of the estimated true prevalence of CP with time (1993-1994 versus 1997-1998) was investigated with a logistic-regression model with random effects. A slight, but non-significant decrease in the odds of CP from 1994 to 1998 was found (odds ratio=0.9). In this and similar situations, one should consider conducting ongoing double-classification of samples of units followed by statistical estimation of true prevalences, sensitivities and specificities, so that decisions can be based on such estimates rather than on crude apparent prevalences.

Animals↗
PubMed2000

Pulsed-field gel electrophoresis (PFGE) typing of Listeria strains isolated from a meat processing plant over a 2-year period.

As part of a hygiene monitoring program in a meat processing plant a total of 131 Listeria isolates were detected by sampling different processing areas and meat products within a 2-year period. The isolates were differentiated by means of phenotypic characteristics. Furthermore, the genomic ApaI and SmaI fragment patterns of all isolates were examined by pulsed-field gel electrophoresis (PFGE). PFGE using SmaI and ApaI yielded 15 (Listeria monocytogenes), 20 (Listeria innocua) and six (Listeria welshimeri) pulsotypes. Of the environmental Listeria monocytogenes isolates the predominating PFGE-type B was clearly associated with processing area A whereas PFGE-type E predominated in the meat products. Moreover, the study showed the persistence of closely related Listeria strains over a 2-year period in the environment of this meat processing plant.

Animals↗
PubMed2001

Evaluation of the thermal resistance of different Salmonella serotypes in pork meat containing curing additives.

The preliminary heat resistance evaluation of 94 Salmonella strains was carried out in culture medium (Trypticase soy broth, TSB). The heat resistance of three S. typhimurium strains (ATCC 14028, 133 and 1116), a strain each of S. derby B4373, S. potsdam 1133, S. menston 179. S. eppendorf 166, and S. kingston I124 was determined also in pork meat containing curing additives. As expected, the eight Salmonella strains showed greater heat resistance in pork meat than in TSB. At the lowest temperature (58 degrees C), the heat resistance increased 1.5-4 times, and it was most pronounced for the strains being most heat sensitive in TSB. S. potsdam 133 was the most resistant strain in pork meat, with D-values at 58 degrees C, 60 degrees C and 63 degrees C of 4.80, 1.57 and 0.30 min, respectively. The most sensitive strain turned out to be S. kingston 1124, with D-values of 2.79. 0.92 and 0.24 min, at the same temperatures. According to collected data, the heating processes, as applied to cured pork meat, providing an internal temperature of 60 degrees C for 9-10 min or of 63 degrees C for 3-4 min can be expected to provide a > or = 7 D kill of Salmonella belonging to the serotypes studied.

Animals↗
PubMed2002

The use of predictive microbiology by the Australian meat industry.

In Australia, the key regulatory body, the Meat Standards Committee (MSC) of the Agricultural and Resource Management Council of Australia and New Zealand (ARMCANZ) and the Export Meat Industry Advisory Council (EMIAC) have accepted in principle the usefulness of predictive microbiology for science-based regulation. The predictive microbiology approach is being used in a range of areas including hot-boning, distribution of meat, retailing of meat, fermentation, plant breakdowns and extended chilling regimes.

Animals↗
PubMed2004

Prevalence of Arcobacter species in retail meats and antimicrobial susceptibility of the isolates in Japan.

A survey was conducted to examine the prevalence of Arcobacter species among meat samples and to investigate the antimicrobial susceptibility of the isolates in Japan. In 1998 and 1999, samples of beef (n=90), pork (n=100) and chicken meat (n=100) were purchased from seven retail shops. Arcobacter species were isolated from 2.2%, 7.0% and 23.0% of beef, pork and chicken meat samples, respectively. The rate of isolations in chicken meats was shown to be significantly higher than those of beef and pork. Species-specific polymerase chain reaction (PCR) demonstrated that the most dominant Arcobacter species was Arcobacter butzleri among the isolates examined. Multiple contaminations with different Arcobacter species were observed in 5% of the chicken samples. Almost all the strains tested showed resistance to vancomycin (100%) and methicillin (97.5%). Strains resistant to cephalothin, sulfamethoxazole-trimethoprim, nalidixic acid and chloramphenicol were detected at the rate of 81.1%, 67.2%, 53.5% and 24.6%, respectively. All Arcobacter strains examined were susceptible to ampicillin, tetracycline, streptomycin and kanamycin.

Animals↗
PubMed1997

Insufficient antilisterial capacity of low inoculum Lactobacillus cultures on long-term stored meats at 4 degrees C.

Two of the 210 lactobacilli strains isolated from chilled meats produced antilisterial bacteriocins: Lactobacillus sake 265 (Lb 265) and Lactobacillus casei 52 (Lb 52). Factors affecting antilisterial effectiveness of these and two other bacteriocin-producing (Bac+) strains (Lactobacillus sake 706, Lb 706; and Lactobacillus sake 148, Lb 148) at refrigeration temperature (4 degrees C) were studied in laboratory media and meat systems. At both 4 degrees C and 25 degrees C, these Bac+ strains grown in buffered MRS broths (pH 5.4 or 6.5) showed longer lag phases and shorter generation times than Listeria monocytogenes (mixture of strains NCTC 7973 and two food derived strains, L70 and L72) when grown in buffered BHI broths at the same pH values. These differences were more significant at 4 degrees C than at 25 degrees C. The highest concentrations of bacteriocin in MRS broth were produced at 25 degrees C and 4 degrees C by strain Lb 265 and Lb 706, respectively. Generally, production of bacteriocins was more efficient at lower pH (in buffered MRS broths of pH 5.4 and unbuffered MRS broths), than at higher pH (in buffered broths of pH 6.5). On vacuum packaged, raw beef (pH 5.3-5.4) initial numbers of L. monocytogenes (10(3)/g) did not change significantly during 23-days storage at 4 degrees C, when inoculated either alone or in the presence of Bac+ strains inoculated at initial levels of 10(3)/g. On vacuum packaged emulsion-type of sausages (pH 6.4) inoculated with L. monocytogenes and stored at 4 degrees C for 23 days growth was not significantly affected by addition of Bac+ strains at initial levels of 10(3)/g. These results indicated that amounts of bacteriocins produced in situ by low initial numbers (10(3)/g) of the protective strains tested were not sufficient to inhibit and/or reduce L. monocytogenes on these chilled meats, where high initial numbers of lactic acid bacteria are not desirable for product quality resons. To achieve these effects, higher concentrations of active (free) bacteriocins in meats must be provided.

Bacteriocins↗
PubMed1998

Growth of Pseudomonas fluorescens and Pseudomonas fragi in a meat medium as affected by pH (5.8-7.0), water activity (0.97-1.00) and temperature (7-25 degrees C).

A total of 59 strains of Pseudomonas, isolated from meat products, were grown in micro-titer plates in a meat medium over a range of pH (5.8-7.0), alpha w (0.97-1.00) and temperature (7-25 degrees C). Growths were performed in a meat broth with an automated turbidimeter (Bioscreen C, Labsystem, France). The growth curves obtained in this study did not have sigmoidal shapes making it impossible to calculate growth parameters using the Gompertz equation. The medium was weakly oxygenated in the micro-titer plates and reached 0%-dissolved oxygen at the beginning of the exponential phase. Strains were separated into two groups: P. fragi and P. fluorescens. Strains of P. fragi had shorter lag times than those of P. fluorescens. The impact of such results is interesting in that these could assist to explain the succession of flora that is observed during the processing of meat: P. fluorescens is the dominant bacteria among Pseudomonas spp. at the beginning of a slaughter line and P. fragi becomes dominant during the chilling process.

Animals↗
PubMed1998

Nonacid meat decontamination technologies: model studies and commercial applications.

Increased consumer awareness and concern about microbial foodborne diseases has resulted in intensified efforts to reduce contamination of raw meat, as evidenced by new meat and poultry inspection regulations being implemented in the United States. In addition to requiring operation of meat and poultry slaughtering and processing plants under the principles of the hazard analysis critical control point (HACCP) system, the new regulations have established microbiological testing criteria for Escherichia coli and Salmonella, as a means of evaluating plant performance. These developments have renewed and intensified interest in the development and commercial application of meat and poultry decontamination procedures. Technologies developed and evaluated for decontamination include live animal cleaning/washing, chemical dehairing, carcass knife-trimming to remove physical contaminants, steam/hot water-vacuuming for spot-cleaning/decontamination of carcasses, spray washing/rinsing of carcasses with water of low or high pressures and temperatures or chemical solutions, and exposure of carcass sides to pressurized steam. Under appropriate conditions, the technologies applied to carcasses may reduce mean microbiological counts by approximately one-three log colony forming units (cfu)/cm2, and some of them have been approved and are employed in commercial applications (i.e., steam-vacuuming; carcass spray-washing with water, chlorine, organic acid or trisodium phosphate solutions; hot water deluging/spraying/rinsing, and pressurized steam). The contribution of these decontamination technologies to the enhancement of food safety will be determined over the long term, as surveillance data on microbial foodborne illness are collected. This review examines carcass decontamination technologies, other than organic acids, with emphasis placed on recent advances and commercial applications.

Animals↗
PubMed2000

Survival of osmotic and acid stress by Listeria monocytogenes strains of clinical or meat origin.

The ability of 30 Listeria monocytogenes strains, 15 of meat origin and 15 of clinical origin, to use carnitine as an osmoprotectant and to resist acid stress was determined. All strains examined were able to use carnitine as an osmoprotectant, indicating the importance of this characteristic to the survival of L. monocytogenes in natural environments. Clinical and meat strains, however, differed with respect to this characteristic. Specifically, 73% of meat strains reached a lower maximum cell density in the presence of carnitine with osmotic stress than in its absence with no stress. Only 33% of clinical strains displayed the same feature whereas the remaining clinical strains reached a higher maximum cell density in the presence of carnitine with osmotic stress than in its absence with no stress. The physiological reasons and advantage of this difference are unclear. When exposed to conditions of severe acid stress (pH 2.5) for 2 h, only two L. monocytogenes strains (L66 and L78), both of meat origin, displayed significant reductions (P < 0.05) in number (3.51 and 2.79 log cfu, respectively). Acid-sensitive strains were not found among the clinical isolates examined, highlighting the importance of acid stress resistance in the infection process.

Acids↗
PubMed2000

UV-induced Lactobacillus gasseri mutants resisting sodium chloride and sodium nitrite for meat fermentation.

Lactobacillus gasseri, one of the predominant lactobacilli in human intestinal tracts, is utilized for probiotics and dairy starter cultures. However, since L. gasseri is relatively sensitive to sodium chloride and sodium nitrite (essential compounds for meat products), it is difficult to utilize this species for conventional fermented meat products. In this study, efforts were directed to generate mutants of L. gasseri resisting sodium chloride and sodium nitrite. UV irradiation of the strain of L. gasseri JCM1131(T) generated several mutants resisting these compounds. A mutant strain 1131-M8 demonstrated satisfactory growth in meat containing 3.3% sodium chloride and 200 ppm sodium nitrite. Although proteins extracted from the cell surface of 1131-M8 were slightly different from those of the original strain, other biochemical characteristics of both strains were indistinguishable. These results suggest that the L. gasseri mutant obtained in this study could be utilized as a starter culture to develop probiotic meat products.

Animals↗
PubMed1997

Meat, starch and non-starch polysaccharides, are epidemiological and experimental findings consistent with acquired genetic alterations in sporadic colorectal cancer?

International comparisons show strong inverse protective associations with starch, NSP (fibre, non-starch polysaccharides) and vegetable intakes, and positive associations with meat consumption in large bowel cancer. Estimates of relative risk from cohort investigations are in the same direction although generally weak, and red and processed meat, rather than white meat seem to be associated with elevated risk. A protective effect of starch and NSP probably arises from their marked effect on bacterial metabolism in the large bowel, which can be postulated to affect gene expression and DNA repair via increased butyrate production. Stool weight is also increased and pH reduced leading to alterations in secondary bile acid production, and mucosal cell proliferation. In rodent models, 'insoluble' sources of NSP are generally protective, although butyrate, resistant starch and soluble NSP may not reduce tumorigenesis. High levels of meat increase faecal ammonia and N-nitrosocompound (NOC) concentration. Some of the chromosomal mutations found in human colorectal cancer are consistent with effects of NOC and heterocyclic amines. More data are required from human experimental studies linking alterations in diet with known stages in carcinogenesis in the large bowel, and from large cohort studies which have collected biological samples in order that interaction between diet, biomarkers of diet, and different genotypes that may determine risk can be examined.

Animals↗
PubMed1998

Pig, donkey and buffalo meat as a source of some coccidian parasites infecting dogs.

Experimental infection of dogs with meat samples (oesophagus, heart and diaphragm) from each of 105 pigs, 11 donkeys and 17 Egyptian water buffaloes indicated that they contained the infective stages of some coccidian parasites of dogs. The dogs which were fed pig meat shed in their faeces Isospora ohioensis, I. canis oocysts and Sarcocystis miescheriana sporocysts after prepatent periods of 3-5, 4-7 and 9-10 days, respectively. The dogs which were fed donkey meat excreted only I. ohioensis oocysts and Sarcocystis bertrami sporocysts after prepatent periods of 3 and 11 days, respectively. However, the dogs which were fed buffalo meat shed in their faeces I. ohioensis, I. canis and Hammondia heydorni oocysts with prepatent periods of 1, 1 and 7 days, respectively.

Animals↗
PubMed2000

Clinical and pharmacological profile in a clenbuterol epidemic poisoning of contaminated beef meat in Italy.

Long-acting beta adrenergic agonists, such as clenbuterol accumulate in the liver, but not meat of treated farm animals, and result in epidemic poisonings in consumers. We describe an outbreak of poisoning in 15 people, following the consumption of meat. Clinical symptoms (distal tremors, palpitations, headache, tachipnoea-dyspnoea, and also moderate hyperglycaemia, hypokalemia and leucocytosis) were seen in nine hospitalised patients, starting about 0.5-3 h after poisoning, and disappearing within 3-5 days later. Clenbuterol was found in the urine of all the symptomatic patients, at higher levels than pharmacokinetic computing (mean level 28 ng/ml, 36 h after ingestion), based on the levels found in the meat (1140-1480 ng/g edible tissue). Thus, epidemic poisoning can be produced following the consumption of contaminated meat. The need for a better definition of pharmaco- and toxico-kinetics, not only for drugs ingested as parent drug, but also when ingested as residues with animal tissues, is recommended.

Adrenergic beta-Agonists↗