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At least 109 records · Page 6Linked to original sources
PubMed1969

Aflatoxin production in meats. I. Stored meats.

Aflatoxins were produced on fresh beef (in which bacterial spoilage was delayed with antibiotics), ham, and bacon inoculated with toxinogenic fungi and stored at 15, 20 and 30 C. Meats stored at 10 C were spoiled by bacteria and yeast before detectable levels of aflatoxins were produced. High levels of aflatoxins were formed in meats stored at 20 C; one sample supported the production of 630 mug of aflatoxins per g of meat, the major portion (580 mug) of which was aflatoxin G(1). Meats stored below 30 C developed higher levels of aflatoxin G(1) than B(1), but at 30 C Aspergillus flavus produced equal amounts of B(1) and G(1), whereas A. parasiticus continued to produce more G(1) than B(1).

Aflatoxins↗
PubMed2004

Meat consumption and commitments on meat policy: combining individual and public health.

Although meat consumption plays a significant role for individual and public health, there is only little empirical research on the motives of meat consumption informed by health psychology and hardly any on socio-political commitments concerning general meat production taking on a public health perspective. To fill this gap, a questionnaire study was conducted to examine the links between both disciplines. Correlational and multiple regression analyses reveal that individual meat consumption is primarily based on self-centred judgments of control beliefs protecting ones health and of taste, whereas socio-political commitments are based on a mixture of self-centred judgments and animal ethics. Based on these results, it is concluded, that models on health behaviour should integrate the social perspective, and that in intervention programs issues of individual as well as public health should be given equal importance.

Adult↗
PubMed1987

[Endocarditis and meat inspection in slaughtering pigs. 2. Various aspects of meat inspection].

The results of meat inspection in 599 slaughtered pigs with endocarditis were studied. Of the pigs examined, 65 per cent were condemned. Condemnation was based on a positive bacteriological examination (Article 2 of the Meat Inspection Regulations) in almost every case. When bacteriological examination was negative, the animal was passed unqualified in nearly every case, regardless of the fact that symptoms were or were not detected in ante-mortem inspection and whether or not signs of sepsis were observed. Subsequently, efforts were made to determine the possible effects of omitting incisions into the hearts of pigs in which neither clinical nor morbid-anatomical examination suggested the presence of endocarditis. It was concluded that endocarditis would have passed unnoticed in 25 per cent of the pigs examined in this case. Of these pigs, fifty per cent were found to be positive on bacteriological examination. Finally, the financial consequences of condemning all pigs showing endocarditis were examined. Compared with current practice in meat inspection, this would result in an annual loss of Dfl. 60,000 in the situation prevailing in the Netherlands. However, if Articles 13, 17 and 18 of the Meat Inspection Regulations were strictly observed, the yield of the pigs passed would not offset the costs of examination.

Animals↗
PubMed2005

Streptococcus parauberis associated with modified atmosphere packaged broiler meat products and air samples from a poultry meat processing plant.

Lactic acid bacteria (LAB) isolated from marinated or non-marinated, modified atmosphere packaged (MAP) broiler leg products and air samples of a large-scale broiler meat processing plant were identified and analyzed for their phenotypic properties. Previously, these strains had been found to be coccal LAB. However, the use of a 16 and 23S rRNA gene RFLP database had not resulted in species identification because none of the typically meat-associated LAB type strains had clustered together with these strains in the numerical analysis of the RFLP patterns. To establish the taxonomic position of these isolates, 16S rRNA gene sequence analysis, numerical analysis of ribopatterns, and DNA-DNA hybridization experiments were done. The 16S rRNA gene sequences of three isolates possessed the highest similarities (over 99%) with the sequence of S. parauberis type strain. However, in the numerical analysis of HindIII ribopatterns, the type strain did not cluster together with these isolates. Reassociation values between S. parauberis type or reference strain and the strains studied varied from 82 to 97%, confirming that these strains belong to S. parauberis. Unexpectedly, most of the broiler meat-originating strains studied for their phenotypical properties did not utilize lactose at all and the same strains fermented also galactose very weakly, properties considered atypical for S. parauberis. This is, to our knowledge, the first report of lactose negative S. parauberis strains and also the first report associating S. parauberis with broiler slaughter and meat products.

Air Microbiology↗
PubMed1991

[Formation of IQ-compounds in meat and meat products].

During meat processing mutagenic imidazoquinolines and imidazoquinoxalines ("IQ-compounds") may be formed by Maillard reaction of reducing sugars, amino acids, and creatine/creatinine. IQ-compounds isolated from low-moisture model systems and meat extract by liquid-liquid-distribution were fractionated on a cation exchanger and separated on an RP phase. After acetylation the separated compounds were identified by gas chromatography/mass spectrometry based on their characteristic mass fragment ions. During heating the model systems at 100 degrees C the formation of IQ-compounds begins and greatly increases by further raising the temperature. In different amounts IQ-compounds could also be detected in commercially available meat extracts.

Amino Acids↗
PubMed2003

Isolation of Arcobacter butzleri and A. cryaerophilus in samples of meats and from meat-processing plants by a culture technique and detection by PCR.

A pilot survey of sources of contamination with arcobacters (representing a potential risk for humans) was done in a wide range of samples involved various kinds of meat (beef, pork, meat products, chilled chickens, etc.) from a retail level and domestic farming. Sanitary practices in slaughterhouses and production lines were checked in two different plants (a beef and pork production and a chicken processing plant). The method is based on a selective enrichment to isolate suspect strains, in combination with a PCR technique specific for arcobacters. The choice of a suitable enrichment broth and a plating agar was made with the use of pure bacterial strains and by means of real meat samples seeded with Arcobacter butzleri. The PCR technique was optimized to allow differentiation of a 1223 bp product, typical of the genus Arcobacter, and a product of 686 bp, specific for A. butzleri a total number of 198 samples were tested, of that 33 (17%) were found to be positive for the genus Arcobacter but only 22 (11%) for A. butzleri.

Agar↗
PubMed1988

Automated turbidimetry for rapid determination of the bacteriological quality of raw meat and processed meat products.

A fully automated centrifugal spectrophotometer for turbidimetric measurements linked to a computer for data processing was used to record and analyze growth of different types of bacteria associated with spoilage of raw meat and processed meat products (sliced meat for sandwiches) in order to predict bacterial counts. Media for this specific analysis were developed to enumerate total viable count, lactic acid bacteria. Brochothrix thermosphacta and Pseudomonas spp. Correlation coefficients of -0.91 to -0.97 were obtained between the conventional plate count technique and the turbidimetric method (linear regression). Lactic acid bacteria in the range 10(3) to 10(9) cfu/g could be detected within 48 h, whereas total viable count, Brochothrix thermosphacta and Pseudomonas spp. generally could be detected within 24 h. Counts exceeding 10(7) cfu/g could be detected within 6 h.

Autoanalysis↗
PubMed1998

Determination of vitamin B6 (pyridoxamine, pyridoxal and pyridoxine) in pork meat and pork meat products by liquid chromatography.

A liquid chromatographic method for determining vitamin B6 compounds in pork meat and pork meat products is examined. It uses the same extraction procedure as that applied for thiamin and riboflavin determination, followed by a liquid chromatographic separation on a reversed-phase C18 column with 0.01 M H2SO4 as mobile phase at 30 degrees C. 4-Deoxypyridoxine is used as internal standard. The analytical parameters linearity, precision of the method (R.S.D. = 7.3 and 6.9% for pyridoxamine and pyridoxal, respectively) and accuracy obtained by recovery assays (99 and 85.1% for pyridoxamine and pyridoxal, respectively) show that the studied method is useful to measure these compounds in pork meat.

Animals↗
PubMed1999

Origin and identification of bifidobacteria strains isolated from meat and meat products.

Forty-seven strains of bifidobacteria isolated from meat and meat products have been identified following phenotypic numerical analysis and DNA-DNA hybridization. Twenty-three strains were identified to the species B. thermophilum and 14 to B. pseudolongum subsp. pseudolongum. All others were also of animal origin, except for two strains -- B. longum and B. pseudocatenulatum -- that were of human origin. These strains were isolated from artificially contaminated meat by manual handling.

Animals↗
PubMed2006

The prevalence of, associations between and conjugal transfer of antibiotic resistance genes in Escherichia coli isolated from Norwegian meat and meat products.

OBJECTIVES: To investigate the distribution of, associations between and the transferability of antimicrobial resistance genes in resistant Escherichia coli strains isolated from Norwegian meat and meat products. METHODS: The 241 strains investigated were collected within the frame of the Norwegian monitoring programme for antimicrobial resistance in bacteria from feed, food and animals (NORM-VET) during the years 2000-2003. PCR was carried out for detection of resistance genes. Conjugation experiments were carried out with the resistant isolates from meat as donor strains and E. coli DH5alpha as the recipient strain. Statistical analyses were performed with the SAS-PC-System version 9.1 for Windows. RESULTS: Resistance genes common in pathogenic E. coli were frequently found among the isolates investigated. Strains harbouring several genes encoding resistance to the same antimicrobial agent were significantly (P < 0.0001) more frequently multiresistant than others. Strong positive associations were found between the tet(A) determinant and the genetic elements sul1, dfrA1 and aadA1. Negative associations were found between resistance genes encoding resistance to the same antimicrobial agent: tet(A)/tet(B), sul1/sul2 and strA-strB/aadA1. The resistance genes were successfully transferred from 38% of the isolates. The transfer was more frequent from resistant isolates harbouring class 1 integrons (P < 0.001). CONCLUSIONS: Acquired resistance played a major role in conferring resistance among the isolates investigated. The possibility of transferring resistance increases both by increased multiresistance and by the presence of class 1 integrons. The conjugation experiments suggest that tet(A) and class 1 integrons are often located on the same conjugative plasmid.

Animals↗
PubMedDate not supplied

Determination of nitrogen and protein content of meat and meat products.

Chemical and instrumental methods for determination of nitrogen and protein are reviewed for their mode of action and utility in analysis of meat proteins and products. Although the Kjeldahl digestion method is satisfactory for determining total nitrogen, it is imprecise for determining total protein content. Presence of variable amounts of nonprotein nitrogenous components and of connective tissue proteins such as collagen and elastin produces error if the formula (N X 6.25) is used to calculate crude protein. Such fibrous proteins have higher nitrogen levels (over 18%) than other muscle proteins (about 16%), and a higher than actual protein value will be determined unless a lower conversion factor is used to correct for their content. To determine meat protein content more accurately, a combination of Kjeldahl determination with one or more additional tests to correct for nonprotein and fibrous protein content is recommended. The choice of the additional method(s) is based on the user's requirement for protein characterization, available time, type of meat product, and sample size.

Amides↗
PubMed1986

[The dissemination of Salmonella by meat and meat products from swine].

Pork and pork products which are consumed raw, e.g. mincemeat or fresh Bologna sausage, are relatively often contaminated with salmonellae. In the average of one year we detected salmonellae in about 5% of the samples investigated. Due to seasonal and local influences up to 45% of the minced meat samples can be positive for salmonellae. In minced meat salmonellae grow only at temperatures above 7 degrees C. During frozen storage of meat for several weeks, the salmonella count decreases on an average of about 50%. A damaging of surviving salmonellae by the freezing and thawing process was not observed. On the contrary, in thawed mincemeat stored at 8 degrees C the growth of salmonellae is stimulated, i.e. they grow better than in mincemeat not frozen before. Growth of salmonellae in Bologna sausage ("frische Mettwurst") can be inhibited by adding of at least 2.5% nitrit curing salt, 0.3% glucono-delta-lactone, and lactic acid starter cultures, even if the product is stored at temperatures up to 25 degrees C. Likewise in spreadible and sliceable fermented sausage ("streichfähige und schnittfeste Rohwurst") no growth of salmonellae is to be expected, if a similar technology secures a sufficient microbiological stability during the ripening and smoking process. Therefore, the dissemination of salmonellae by pork and pork products can be avoided by technological measures, but also by a reasonable conduct of the consumer in the household.

Animals↗
PubMed1984

[Possibilities of survival of various parasites in meat and meat products].

The consumption of meat and meat products may result in parasitic infection in man. Trichinella spiralis infection can be very dangerous, but this parasite is now rarely encountered in the Netherlands; the same applies to Taenia solium. Taenia saginata is regularly detected but is not particularly harmful to the consumer. The pathogenicity of Sarcocystis bovihominis and Sarcocystis suihominis for humans remains uncertain. Toxoplasma gondii may give rise to severe problems, particularly congenital infections. It appears that freezing meat for a sufficient time, or heating to 70 degrees C core temperature, inactivate the parasites mentioned. Dry cured ham and fermented sausages present little danger. Further study of the survival of parasites in ' osseworst ', filet American and roastbeef is necessary.

Animals↗
PubMed2004

Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products.

In this study, 91 strains, originating from meat products, were subjected to a step-by-step screening and characterisation to search for potential protective cultures to be used in the cooked cured meat industry. Strains were first tested on their homofermentative and psychrotrophic character and salt tolerance. Secondly, the antibacterial capacities towards Listeria monocytogenes, Leuconostoc mesenteroides, Leuconostoc carnosum and Brochotrix thermosphacta were determined in an agar spot test. In total, 38% of the tested strains were inhibitory towards all indicator strains. However, 91%, 88% and 74% of the strains could inhibit, respectively, L. monocytogenes, B. thermosphacta and Leuc. mesenteroides. Finally, 12 strains, with the highest antibacterial capacities, were evaluated on their competitive nature by comparing their growth rate, acidifying character and lactic acid production at 7 degrees C under anaerobic conditions in a liquid broth. All 12 strains, except for a bacteriocin producing Lactobacillus plantarum strain and the lactocin S producing Lactobacillus sakei 148, combined a fast growth rate with a deep and rapid acidification caused by the production of high levels of lactic acid. The 12 selected strains were then further investigated for their growth capacity on a model cooked ham product to establish whether the presence of these cultures on the ham did not negatively influence the sensory properties of the ham. All strains grew in 6 days at 7 degrees C from a level of 10(5)-10(6) to 10(7)-10(8) cfu/g and again the bacteriocin producing L. plantarum strain was the slowest growing strain. As the glucose level of the model cooked ham product was low (0.09+/-0.03%), growth of the putative protective cultures resulted in glucose depletion and a limited lactic acid production and accompanying pH decrease. Cooked ham inoculated with isolates 13E, 10A, 14A (all three identified as L. sakei subsp. carnosus by SDS-PAGE) and with strains L. sakei 148 (LS5) and L. sakei subsp. carnosus SAGA 777 (LS8) were not rejected by the sensory panel at the 34th day of the vacuum packaged storage at 7 degrees C. Therefore, these strains could have potential for the use as protective culture in cooked meat products.

Animals↗
PubMed1982

Soybeans vs. textured soy proteins as meat extenders. Cooking losses, palatability, and thiamin content of freshly cooked and frozen meat loaves.

The effects of replacing 30 percent of the ground beef in meat loaves with boiled ground soybeans or textured soy protein (TSP) were studied. The substitutions were equally effective in increasing yields of freshly cooked, raw frozen and cooked, and cooked, frozen, and reheated meat loaves. Scores for several palatability characteristics, including general desirability, were higher for meat loaves containing soybeans than for loaves containing TSP. The mixtures and loaves contained similar amounts of protein and thiamin. Cooking losses and mean palatability scores indicated advantages for freezing raw loaf mixtures rather than cooked loaves.

Animals↗
PubMed1978

The occurrence and importance of residues in meat and their evaluation within official meat inspection.

Food of animal origin is an important factor in protecting the consumer from health risks emanating from the environment. This is why chemical and drug residues in food animals have been included in the Meat Inspection Act in the Federal Republic of Germany. The following substances are subject to regulation: Drugs; Feed additives; Pesticides; Toxic substances from the environment. While drugs may give rise to resistance of infective agents to them, feed additives may accumulate in the organism and have a toxic effect. Pesticides themselves may not be harmful in the amounts, which accumulate in meat, however, their metabolic products in the human body may be toxic. Radioactive substances and radioactive fall-out as well as cadmium and mercury are dangerous when accumulating in meat. Therefor, fixation of tolerance levels for defined residues has been started to be set according to the new Foods Act, including their toxicological evaluation. Condemnation of organs of slaughter animals in which these chemicals accumulate is obligatory.

Animal Feed↗
PubMed1975

Specific serological identification of ostrich meat and meat products.

Using aqueous urea solution extracts of heated ostrich muscle as antigen for the production of precipitating rabbit antiostrich sera, it was possible to specifically identify raw, heated (70-95 degrees C) and air dried-salted ostrich meat by means of gel immunodiffusion tests. The sera did not react with chicken, turkey or horse meat or with beef in any form. The soluble proteins extracted from ostrich meat heated to temperatures of 70 degrees C for 30 minutes appear to constitute at least two closely related antigenic determinants of which only one is thermostable at temperatures above 70 degrees C).

Animals↗
PubMed1977

Nitration of benzene as method for determining nitrites and nitrates in meat and meat products.

Nitrites and nitrates in meat and meat products are determined by nitration of benzene in the presence of sulfuric acid. Nitrites are converted to nitrates by permanganate oxidation prior to nitration. The heat of dilution originating from the sulfuric acid is sufficient to complete the reaction. The final product, nitrobenzene, is determined by gas-liquid chromatography and electron capture detection. Peak height quantitation is both accurate and reproducible. Interferences from impurities are rarely encountered, and may be differentiated easily. The method also has potential application to samples other than meat.

Benzene↗