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Relevant bibliographies by topics / Meat and meat products (Contamination)

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Academic literature on the topic 'Meat and meat products (Contamination)'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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Journal articles on the topic "Meat and meat products (Contamination)"

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KONUMA, HIROTA, KUNIHIRO SHINAGAWA, MASAKAZU TOKUMARU, YOUICHI ONOUE, SUMIO KONNO, NORIO FUJINO, TAMOTSU SHIGEHISA, HIROSHI KURATA, YOSHIHIRO KUWABARA, and CARLOS A. M. LOPES. "Occurrence of Bacillus cereus in Meat Products, Raw Meat and Meat Product Additives." Journal of Food Protection 51, no. 4 (April 1, 1988): 324–26. http://dx.doi.org/10.4315/0362-028x-51.4.324.

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One thousand nine hundred and sixty three samples of meat products, raw meat and meat product additives from different slaughterhouses, meat processing factories and retail meat shops in six prefectures of Japan, were examined for the presence and number of Bacillus cereus. Although B. cereus was found in meat products (18.3%) and raw meat (6.6%), the contamination levels were generally lower than 102 per gram. In contrast, meat product additives showed contamination levels ranging from 102 to 104/g with the highest values (104/g) in samples of spices and animal proteins. On the basis of these results, we suggest that the main source of B. cereus contamination in meat products is contaminated meat product additives.

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Gareis, M., and R. Scheuer. "Prevention of Mycotoxin Contamination of Meat and Meat Products." Mycotoxins 1999, Suppl2 (1999): 101–8. http://dx.doi.org/10.2520/myco1975.1999.suppl2_101.

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Minaeva, L. P. "Meat and meat products: contamination with antibiotics and safety problems." Voprosy dietologii 7, no. 4 (2017): 31–34. http://dx.doi.org/10.20953/2224-5448-2017-4-31-34.

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Hsieh, Yun-Hwa P., and Jack A. Ofori. "Detection of Horse Meat Contamination in Raw and Heat-Processed Meat Products." Journal of Agricultural and Food Chemistry 62, no. 52 (December 17, 2014): 12536–44. http://dx.doi.org/10.1021/jf504032j.

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Thienes, Cortlandt P., Jongkit Masiri, Lora A. Benoit, Brianda Barrios-Lopez, Santosh A. Samuel, David P. Cox, Anatoly P. Dobritsa, Cesar Nadala, and Mansour Samadpour. "Quantitative Detection of Horse Contamination in Cooked Meat Products by ELISA." Journal of AOAC INTERNATIONAL 101, no. 3 (May 1, 2018): 817–23. http://dx.doi.org/10.5740/jaoacint.17-0151.

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Abstract Concerns about the contamination of meat products with horse meat and new regulations for the declaration of meat adulterants have highlighted the need for a rapid test to detect horse meat adulteration. To address this need, Microbiologique, Inc., has developed a sandwich ELISA that can quantify the presence of horse meat down to 0.1% (w/w) in cooked pork, beef, chicken, goat, and lamb meats. This horse meat authentication ELISA has an analytical sensitivity of 0.000030 and 0.000046% (w/v) for cooked and autoclaved horse meat, respectively, and an analytical range of quantitation of 0.05–0.8% (w/v) in the absence of other meats. The assay is rapid and can be completed in 1 h and 10 min. Moreover, the assay is specific for cooked horse meat and does not demonstrate any cross-reactivity with xenogeneic cooked meat sources.

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Mižáková, A., M. Pipová, and P. Turek. " The occurrence of moulds in fermented raw meat products." Czech Journal of Food Sciences 20, No. 3 (November 18, 2011): 89–94. http://dx.doi.org/10.17221/3516-cjfs.

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The consumption of food contaminated with moulds (microscopic filamentous fungi) and their toxic metabolites results in the development of food-borne mycotoxicosis. The spores of moulds are ubiquitously spread in the environment and can be detected everywhere. In this study, the presence of various moulds was determined in pork and beef used as a raw material, in salami emulsions, as well as in five kinds of fermented raw meat products. Penicillium sp., Acremonium sp., Mucor sp., Cladosporium sp., and Aspergillus sp. were the most frequently isolated genera of moulds. Flavourings added to meat during the production of fermented raw meat products were heavily contaminated with moulds. The widest spectrum and the highest counts of microscopic filamentous fungi were observed in the following spices: milled black pepper, nutmeg, garlic powder and crushed caraway. The level of contamination depended upon the season, being higher in the summer months.  

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Pilevar, Zahra, Hedayat Hosseini, Samira Beikzadeh, Elham Khanniri, and Adel Mirza Alizadeh. "Application of Bacteriocins in Meat and Meat Products: An Update." Current Nutrition & Food Science 16, no. 2 (February 14, 2020): 120–33. http://dx.doi.org/10.2174/1573401314666181001115605.

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: Being an important source of human enteric diseases, microbiological safety is one of the major risk concerns in the meat industry. In order to inhibit and inactivate microbial contamination and extend the shelf life of meat products, different procedures have been practiced, including the addition of bacteriocins as proteinaceous antagonistic preservatives. This article discusses the application of bacteriocins which are capable of controlling the growth of pathogenic and spoilage microorganisms in meat and meat products. We identify possible ways to improve the performance of bacteriocins ensuring food safety and toxicity. We first provide a brief introduction to the classification of bacteriocins and then discuss their antimicrobial properties and mechanism of action alone and in combination with other hurdles in meat and meat products. Moreover, application methods of bacteriocins in meat products are described and cross-compared, introducing emerging meat products containing bacteriocins. : Despite the existence of many reports related to the application of bacteriocin-producing strains of lactic acid bacteria in meat products, very few review articles have attempted at evaluating the application of bacteriocins in the red meat while observing their antimicrobial mechanism of action as well as evaluating their applications in meat products. The application of these proteins in meat products has received considerable attention; however, there are still some drawbacks and limitations for their application. Characterization, identification, toxicity evaluation and investigating application level of bacteriocins produced by meat borne/non-meat borne bacteria appears to be necessary in order to increase the efficiency of extending shelf life and improving the microbial stability of meat products.

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Šťástková, Z., R. Karpíšková, K. Koukalová, and K. Bogdanovičová. "Differentiation of toxigenic Staphylococcus aureus strains isolated from retail meat products." Czech Journal of Food Sciences 29, Special Issue (January 4, 2012): S17—S22. http://dx.doi.org/10.17221/270/2011-cjfs.

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Staphylococcus aureus is a saprophyte and commensal of the skin and mucous membranes in both animals and humans. As a pathogen, it can cause a number of diseases ranging from minor skin infections to fatal sepsis. Toxigenic strains of S. aureus are currently among the leading causes of food-borne intoxication (staphylococcal enterotoxicosis). Food contamination sources can be humans, raw materials, environment, technological equipment, etc. The identification of the origin of S. aureus would be helpful in the detection of the sources and routes of contamination. The aim of our study was to determine the probable origin of the selected S. aureus isolates coming from retail meat products intended for direct consumption with the use of phenotypic and genotypic methods. A set of 45 S. aureus isolates producing staphylococcal enterotoxins (SEs) with the potential to cause food-borne intoxication were selected for the study. These isolates were producers of the following enterotoxins: SEA (n = 10), SEB (n = 8), SEC (n = 10), SED (n = 7), SEH (n = 9), and SEB along with SED (n = 1). The phenotypic method used was based on the assessment of the growth on crystal violet agar (CV agar). A PCR-based genotypic method enabled the screening of the isolates for the sak gene encoding the enzyme staphylokinase typically found in human S. aureus isolates. As can be inferred from the type of growth on CV agar and the presence of the sak gene, all the isolates analysed were probably of human origin. These results confirm that humans are a major source of the bacteria S. aureus in both the food industry and retail sale of food products.

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Giro, Tatiana, Kristina Beloglazova, Gulsara Rysmukhambetova, Inna Simakova, Lidiya Karpunina, Anton Rogojin, Andrey Kulikovsky, and Svetlana Andreeva. "Xanthan-based biodegradable packaging for fish and meat products." Foods and Raw Materials 8, no. 1 (February 26, 2020): 67–75. http://dx.doi.org/10.21603/2308-4057-2020-1-67-75.

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Nowadays, the development of environmentally-friendly packaging materials is relevant worldwide. Biodegradable packaging materials are promising due to their safety and ability to extend shelf life of food products. This study aimed to investigate the properties of biodegradable film based on a bacterial exopolysaccharide (xanthan) with the view to extend the quality and shelf life of chilled meat products. We studied pork and carp samples packed in biodegradable film and stored at 0–2°C. Biodegradable packaging had positive effects on sensory, physicochemical, and microbiological parameters, as well as on ecological safety of the raw materials. During storage of packed chilled pork, its mass loss decreased from 2.16 to 0.21% (norm to 0.30%), and water activity reduced from 0.985 to 0.960, which had a positive effect on the microbiological resistance of pork during storage. The use of biodegradable film contributed to the preservation of quality and freshness of carp, which was confirmed by sensory and microbiological indicators. Total microbial contamination in carp packed in biodegradable film was significantly lower than that in unpacked samples, which extended its shelf life for one day compared to control. Biodegradable packaging also allowed mass loss and pH value to decrease during storage and inhibited oxidation processes in the samples under study. Free fatty acid content decreased by a factor of two, and peroxides, by 7%. Thus, biodegradable films can be effective film coatings to use in the food industry. This method of packaging not only preserves the functional and technological properties of food products, lowers their mass loss, and extends their shelf life, but also reduces costs and is environmentally friendly.

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Darwish, Wageh. "Studies on Mould Contamination of Some Egyptian Meat Products." Zagazig Veterinary Journal 43, no. 2 (June 1, 2015): 40–49. http://dx.doi.org/10.21608/zvjz.2015.29374.

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Dissertations / Theses on the topic "Meat and meat products (Contamination)"

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Dillon, Vivian Maureen. "Sulphite tolerance of yeasts from comminuted lamb products." Thesis, University of Bath, 1988. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.383909.

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Myint, Maung San. "Epidemiology of Salmonella contamination of poultry meat products knowledge gaps in the farm to store products /." College Park, Md. : University of Maryland, 2004. http://hdl.handle.net/1903/2072.

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Thesis (Ph. D.) -- University of Maryland, College Park, 2004.
Thesis research directed by: Veterinary Medical Science. Title from t.p. of PDF. Includes bibliographical references. Published by UMI Dissertation Services, Ann Arbor, Mich. Also available in paper.

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Chung, Sunjung. "Effect of Poor Sanitation Procedures on Cross-Contamination of Animal Species in Ground Meat Products." Chapman University Digital Commons, 2019. https://digitalcommons.chapman.edu/food_science_theses/3.

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While the presence of ≥1% of an undeclared species in ground meat generally used as an indicator of intentional mislabeling as opposed to cross-contamination, the actual percent of undeclared species resulting from cross-contamination has not been experimentally determined. The objective of this study was to quantify the effect of sanitation procedures on the crosscontamination of animal species in ground meat products, using undeclared pork in ground beef. Pork (13.6 kg) was processed using a commercial grinder, then one of three sanitation treatments was completed (“no cleaning”, “partial cleaning”, or “complete cleaning”). Next, beef (13.6 kg) was ground using the same equipment. For “no cleaning,” beef was ground immediately after pork without any cleaning step; for “partial cleaning,” the hopper tray was wiped, and excess meat was taken out from the auger; for “complete cleaning,” all parts of the grinder were disassembled and thoroughly cleaned with water and soap. A 100-g sample was collected for each 0.91 kg (2 lb) of beef processed with the grinder and each sanitation treatment was tested twice. Real-time polymerase chain reaction (PCR) was used to quantify pork in ground beef. For “no cleaning,” the first 100-g sample of ground beef run through the grinder contained 24.42 ± 10.41% pork, while subsequent samples contained

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Lim, Kyungwha. "Reduction of spoilage and pathogenic bacteria on beef products by direct and indirect applications of antimicrobial agents /." free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p3100061.

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Lopes, Janaina Thaís. "Cross contamination of Listeria monocytogenes in ready-to-eat meat product during slicing: a predictive approach." Universidade de São Paulo, 2017. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-04102017-171557/.

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Ready to eat (RTE) meat products are subject to recontamination after industrial processing, mainly by Listeria monocytogenes, a pathogenic microorganism that can persist for a long time in the environment. A RTE meat product that is contaminated with L. monocytogenes due to cross contamination during some stage after industrial processing, such as weighing, slicing or wrapping, can be an important causer of disease, due to absence of a kill step before consumption. The objective of this project was to measure the transfer of L. monocytogenes during slicing of cooked ham (cross contamination) at retail, simulating in the laboratory the practices in commercial slicing, and to develop a predictive model capable of describing this transfer. It was observed that in the first slices obtained after the experimental contamination of the slicer, the counts and the transfer rates of L. monocytogenes were higher than in the subsequent slices, and the counting curves presented a long tail as the slices were obtained. The data demonstrate that the slicer may be a relevant source of cross contamination of L. monocytogenes for RTE meat products, regardless of the level of contamination of the slicer. With the data obtained, a new transfer model was proposed called 4p-2se, as it contained four parameters (4p) and two environments (2se), and was independent of the quantification of the pathogen transferred to the slicer. The proposed model was compared to two pathogen transfer models previously described, and the predicted data presented lower RMSE (Root Mean Sum of squared errors) values than the other models. The 4p-2se model was able to satisfactorily predict the pathogen transfer data during slicing of cooked ham, which could assist the food retail establishments and regulatory agencies in the evaluation and control of cross contamination of RTE foods and in the design of proper risk management strategies.
Os produtos derivados da carne que são prontos para consumo estão sujeitos à recontaminação após o processamento industrial, principalmente por Listeria monocytogenes, um microrganismo patogênico capaz de persistir por longo tempo no ambiente. Um produto cárneo pronto para consumo que se contamina com L. monocytogenes devido à contaminação cruzada durante alguma etapa após o processamento industrial, tal como pesagem, fatiamento ou acondicionamento, pode ser um importante causador de enfermidade, pois não há uma etapa de eliminação do patógeno antes do consumo. Este projeto teve por objetivo mensurar a transferência de L. monocytogenes durante o fatiamento de presunto cozido (contaminação cruzada), simulando em laboratório práticas adotadas nos estabelecimentos comerciais de fatiamento de produtos prontos para o consumo, e desenvolver um modelo preditivo capaz de descrever esta transferência. Foi observado que nas primeiras fatias obtidas após a contaminação experimental do fatiador, as contagens e as taxas de transferência de L. monocytogenes eram mais altas que nas subsequentes, observando-se que as curvas de contagem apresentavam uma longa cauda ao longo do fatiamento. Os dados demonstram que o fatiador pode ser uma fonte importante de contaminação cruzada de L. monocytogenes para produtos cárneos prontos para o consumo fatiados, independentemente do nível de contaminação do fatiador. Com os dados obtidos, foi possível sugerir um novo modelo de transferência, denominado 4p-2se, formado por uma equação com apenas quatro parâmetros (4p) e dois ambientes (2se,) sendo esse modelo independente da quantificação do patógeno transferido para o fatiador. O modelo sugerido foi comparado a outros dois modelos de transferência previamente descritos, observando os dados preditos no modelo 4p-2se apresentavam valores de RMSE (Root Mean Sum of squared erros) mais baixos que os demais modelos. O modelo proposto mostrou-se capaz de predizer satisfatoriamente os dados de transferência de patógeno durante o fatiamento de presunto cozido, podendo auxiliar os estabelecimentos comerciais de alimentos e as agências reguladoras na avaliação e controle da contaminação cruzada de alimento prontos para consumo e na concepção de estratégias adequadas de gestão de risco.

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Faria, Daniele Bezerra. "Contaminação cruzada durante o fatiamento de produto cárneo pronto para o consumo: foco em Listeria monocytogenes." Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-26012017-172838/.

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Surtos e casos de listeriose reportados mundialmente e associados a produtos cárneos processados prontos para consumo podem ter sido causados pela contaminação cruzada com Listeria monocytogenes ocorrida durante a etapa de fatiamento destes produtos no varejo. Considerando o impacto da contaminação cruzada para a saúde pública, este trabalho teve por objetivo estudar a transferência de L. monocytogenes durante a etapa de fatiamento de rosbife do tipo \"caseiro\", simulando, em laboratório, cenários observados em estabelecimentos comerciais em relação às práticas adotadas durante o fatiamento. Objetivou-se também avaliar o papel do nível da contaminação do produto (baixo e alto) causador da contaminação experimental do fatiador na contaminação cruzada resultante, bem como avaliar se a exposição da cepa de L. monocytogenes a um sanitizante em concentração insuficiente para a sua eliminação influencia a contaminação cruzada observada. A contaminação do fatiador foi obtida por meio do fatiamento de peças de rosbife experimentalmente contaminadas com o patógeno por imersão em uma suspensão de L. monocytogenes contendo 8 log UFC/mL (alto nível de contaminação) e 4 log UFC/mL (baixo nível de contaminação). Os experimentos foram realizados até a obtenção de 200 fatias. As enumerações de L. monocytogenes nas fatias obtidas foram feitas empregando-se um método cultura-dependente (ISO 11290-2:1998) e um método qPCR, calculando-se também as taxas de transferência. Os resultados mostraram que a contaminação dos fatiadores resultou na transferência do patógeno até pelo menos a 120ª fatia de uma nova peça de rosbife fatiada posteriormente. Nos experimentos realizados com L. monocytogenes exposta ao sanitizante Oasis Compac 22 Quat em concentração insuficiente para sua eliminação, foi possível enumerar o patógeno até a 200ª fatia de rosbife obtida após a contaminação experimental do fatiador, independentemente do nível de contaminação da peça de rosbife usada para a contaminação do fatiador. Equações matemáticas resultantes, que descrevem os dados experimentais obtidos, apresentaram R2>0,7 e p<0,05, mostrando bom ajuste. Esses resultados ressaltam a importância de medidas para evitar a ocorrência de contaminação cruzada durante a etapa de fatiamento de produtos cárneos prontos para o consumo, bem como da higienização adequada dos equipamentos utilizados, de forma a fornecer produtos seguros para o consumidor.
Outbreaks and cases of listeriosis reported worldwide and associated to ready-to-eat meat products may have been caused by cross contamination with Listeria monocytogenes occurred during the slicing step of these products at retail. Considering the impact of cross-contamination to public health, this study aimed to study the transfer of L. monocytogenes during the slicing step of homemade type roast-beef simulating in the laboratory scenarios seen in commercial establishments. The study also aimed to evaluate the role of product contamination level (low and high) causing the experimental contamination of the slicer in the resulting cross-contamination and to evaluate if the exposure of the L. monocytogenes strain to a sanitizer in insufficient concentration for the elimination influences the observed cross-contamination. Contamination of the slicer was obtained through the slicing of roast-beef pieces experimentally contaminated with the pathogen by immersion in a suspension of L. monocytogenes containing 8 log CFU/ml (high contamination) and 4 log CFU/mL (low contamination). The experiments were carried out to obtain 200 slices. Enumerations of L. monocytogenes in the slices employed a culture-dependent method (ISO 11290-2: 1998) and qPCR method, also calculating transfer rates. The results showed that contamination of slicers resulted in the transfer of the pathogen to at least the 120th slice of a new piece of roast-beef sliced subsequently. In experiments conducted with L. monocytogenes exposed to the sanitizer Oasis Compac 22 Quat in insufficient concentration for its elimination, the pathogen could be enumerated until the 200th slice obtained after the slicer contamination, regardless of the contamination level of the roast beef used for contamination of the slicer. Mathematical equations describing the experimental data presented R2>0.7 and p<0.05, showing good fit. These results underscore the importance of measures to prevent the occurrence of cross contamination during the slicing step of ready-to-eat meat products, as well as the proper cleaning of the equipment used in order to provide safe products to the consumer.

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Lopes, Graciela Volz. "Campylobacter spp. no abate e varejo: ocorrência em carcaças de bovinos para exportação e em cortes refrigerados de aves e bovinos." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-07122009-185602/.

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As infecções causadas por Campylobacter spp. são relatadas como causa freqüente de gastrenterites de origem alimentar em vários países do mundo. As espécies bacterianas termofílicas pertencentes ao gênero Campylobacter, principalmente Campylobacter jejuni e Campylobacter coli, têm sido isoladas de fezes de animais e estão associadas à contaminação da carne durante o processo de abate. Estas duas espécies são as mais freqüentemente envolvidas nos casos de campilobacteriose humana veiculada por alimentos. O presente estudo pretendeu avaliar a presença e a população de Campylobacter spp. no abate de bovinos e cortes refrigerados de aves e bovinos comercializados na cidade de São Paulo/SP. Um total de 198 animais foi amostrado no couro logo após a sangria, na carcaça imediatamente após a esfola e após a evisceração. As amostras foram obtidas através da técnica de swab na região do peito abrangendo uma área de 400 cm2. Foram analisados também 120 cortes refrigerados de frango e 100 cortes de carne bovina, assim distribuídos: 40 amostras de asa, 20 de coxa com sobrecoxa, 20 de coxa, 20 de coxinha da asa, 20 amostras de peito; 20 de patinho bovino (M. biceps femoris), 20 de contrafilé (M. longissimus dorsi), 20 de coxão mole (M. semi membranosus), 20 de lagarto (M. semitendinosus) e 20 de alcatra (M. glutaes medius). As amostras foram analisadas segundo os métodos ISO 10272-1 e 2 e os isolados obtidos foram confirmados como Campylobacter pela técnica de PCR. Campylobacter foi isolado em 22,7% (45/198) das amostras de couro bovino, ou seja, apenas no ponto antes da esfola, e C. jejuni foi a única espécie encontrada. Nas amostras de cortes de frango Campylobacter foi isolado em 14,2% (17/120) das amostras. A espécie prevalente em frangos foi C. coli (88%), seguido de C. jejuni (12%). Campylobacter spp. não foi isolado dos cortes bovinos. A população de Campylobacter spp. foi < 13 UFC/cm2 em carcaças bovinas, < 2 UFC/g em amostras de frango e < 10 UFC/cm2 em cortes bovinos. A susceptibilidade de 120 isolados de frango e couro bovino foi determinada frente a 8 agentes antimicrobianos usando o método de disco-difusão. A resistência às quinolonas (ác. nalidíxico e ciprofloxacina) foi frequentemente observada nas cepas de C. jejuni (72,2%) e C. coli (50,8%) isoladas dos frangos. Entre os isolados de C. jejuni obtidos do couro bovino maior taxa de resistência foi observada para estreptomicina (32%), seguida da eritromicina (16%) e do ácido nalidíxico (14%).
Campylobacter spp. infections are reported as a frequent cause of foodborne gastroenteritis in many countries. The thermophilic bacterial species belonging to the genus Campylobacter, particularly Campylobacter jejuni and Campylobacter coli have been isolated from feces of animals and are associated with the contamination of meat during the slaughtering process. These two species are the most frequently involved in cases of human campylobacteriosis conveyed by food. The aim of the present study was to evaluate the presence and population of Campylobacter spp. during cattle slaughter and in refrigerated chicken and beef cuts commercialized in the city of Sao Paulo/SP. A total of 198 animals were sampled in the hide after bleeding, the carcass immediately after skinning and after evisceration. Samples were obtained by swab technique in the chest area encompassing an area of 400 cm2. We also analyzed 120 refrigerated chicken cuts and 100 beef cuts. The samples were analyzed according to ISO 10272-1 and 2 methods and the isolates were confirmed as Campylobacter by PCR technique. Campylobacter was isolated only in the hide samples (45/198), and C. jejuni was the only species found. Campylobacter was isolated in 14.2% (17/120) of chicken samples. The most prevalent species in chickens was C. coli (88%), followed by C. jejuni (12%). Campylobacter spp. was not isolated from beef cuts. The counts of Campylobacter spp. was < 13 CFU/cm2 in bovine carcasses, < 2 CFU/g in chicken samples and < 10 CFU/cm2 in beef cuts. The susceptibility to 8 antimicrobial agents of 120 isolates of chicken and bovine hide was determined using the disk-diffusion method. The resistance to quinolones (ciprofloxacin and nalidixic acid) was frequently observed in strains of C. jejuni (72.2%) and C. coli (50.8%) isolated from chickens. Among strains of C. jejuni obtained from bovine hide highest resistance rate was observed to streptomycin (32%), followed by erythromycin (16%) and nalidixic acid (14%).

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Knight, M. K. "Interactions of meat proteins in meat products." Thesis, University of Nottingham, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.254413.

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Carneiro, Bruno Ferreira. "Isolamento e identificação de Salmonella sp. e Campylobacter spp. em amostras de carne e swab cloacal, de tartaruga da amazônia (Podocnemis expansa)." Universidade Federal de Goiás, 2016. http://repositorio.bc.ufg.br/tede/handle/tede/7451.

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The Arrau river turtle is the best known species of the genus Podocnemis and most testudines of freshwater in South America. In the North and Central West regions of the country is common to commercial production of the species P. expansa, but there are still parameters for to improve the production process and ensure the microbiological quality of meat produced. This study aimed to determine the presence of Salmonella sp. and Campylobacter spp. in skeletal striated muscle samples from the fillet region and forelimb and hindlimb, as well as the realization of cloacal swab. Skeletal muscle tissue of 20 males were picked with sterilized surgical instruments, packed in sterile vials and analyzed in the Laboratory of Microbiology and Food Technology Research Centre in Food UFG/EVZ and Bacteriological tests Laboratory and Anatomopathological of Birds of UFG/EVZ for evaluation according to the industry protocol. In the survey by Salmonella sp., Two samples (2/240) 0.83%, were positive for the bacterium gender researched and compared the search for microorganisms of the genus Campylobacter spp., were not detected microorganisms in the samples. To evaluate the results related to microbiology, we performed the Fisher Exact Test (p <0.05). The statistical test showed no statistical difference in relation to the treatment (p = 0.4737) and (p = 0.4979), relating the area of harvest, also not statistically significant. The data were important for improving the quality of carcasses slaughtered the species.
A tartaruga-da-amazônia é a espécie mais conhecida do gênero Podocnemis e o maior testudíneo de água-doce da América do Sul. Nas regiões Norte e Centro Oeste do país é comum a produção comercial da espécie P. expansa, mas ainda faltam parâmetros para melhorar o processo de produção e garantir a qualidade microbiológica da carne produzida. O presente estudo teve como objetivo determinar a presença de Salmonella sp. e Campylobacter spp. em amostras de musculatura estriada esquelética da região de filé e membros anteriores e posteriores, bem como a realização de swab cloacal. Os tecidos musculares esqueléticos dos 20 machos foram colhidos com instrumental cirúrgico esterelizado, acondicionados em frascos estéreis e analisados no Laboratório de Microbiologia e Tecnologia de Alimentos do Centro de Pesquisa em Alimentos da UFG/EVZ e Laboratório de Exames Bacteriológicos e Anatomopatológicos de Aves da UFG/EVZ para avaliação segundo o protocolo do setor. Na pesquisa por Salmonella sp., duas amostras (2/240) 0,83%, foram positivas para o gênero de bactéria pesquisado, sendo idenficado o microrganismo Salmonella enterica subsp. enterica. Em relação a pesquisa por microrganismos do gênero Campylobacter spp., não foram detectados microrganismos nas amostras analisadas. Para avaliação dos resultados referentes à microbiologia, foi utilizado o Teste Exato de Fischer (p < 0,05). O teste estatístico empregado demonstrou não haver diferença estatística em relação ao tratamento empregado (p = 0,4737) e (p = 0,4979), relacionando a área de colheita, também não apresentou significância estatística. Os dados obtidos foram importantes para melhoria de qualidade das carcaças abatidas da espécie.

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Obeng, George Boakye. "A Game Theoretical Model For Prevention of Meat Contamination at A Meat Packing House." University of Akron / OhioLINK, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=akron1302800451.

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Books on the topic "Meat and meat products (Contamination)"

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Hart, R. J. Audit of bovine and ovine slaughter and by-products sector (ruminant products audit): R.J. Hart...[et al.]. Leatherhead, Surrey: Leatherhead Food Research Association, 1997.

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Association, British Meat Manufacturers'. Guidelines for the exercise of due diligence in the manufacture storage and distributionof meat and other food products. London: BMMA, 1996.

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United States. Food Safety and Inspection Service. Generic HACCP model for raw, not ground meat and poultry products. Washington, D.C.]: The Service, 1997.

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United States. Food Safety and Inspection Service. Generic HACCP model for heat treated, shelf-stable meat and poultry products. Washington, D.C.]: The Service, 1997.

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United States. Food Safety and Inspection Service. Generic HACCP model for fully cooked, not shelf-stable meat and poultry products. Washington, D.C.]: The Service, 1997.

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United States. Food Safety and Inspection Service. Generic HACCP model for meat and poultry products with secondary inhibitors, not shelf-stable. Washington, D.C.]: The Service, 1997.

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Rantavaara, Aino. Radioactivity of milk, meat, cereals, and other agricultural products in Finland after the Chernobyl accident in 1986. Helskinki, Finland: Finnish Centre for Radiation and Nuclear Safety, 1987.

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United States. Congress. Senate. Committee on Appropriations. Subcommittee on Agriculture, Rural Development, and Related Agencies. Food safety recall procedures: Hearing before a subcommittee of the Committee on Appropriations, United States Senate, One Hundred Seventh Congress, second session, special hearing, December 11, 2002, Billings, Montana. Washington: U.S. G.P.O., 2003.

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Canada. Industry, Science and Technology Canada. Meat and meat products. Ottawa: Business Centre, Communications Branch, Dept. of Regional Industrial Expansion, 1988.

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A, Leatherhead Food R. Meat products. Leatherhead: Leatherhead Food R.A., 1996.

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Book chapters on the topic "Meat and meat products (Contamination)"

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Fung, D. Y. C. "Rapid methods for measurement and enumeration of microbial contamination." In Quality Attributes and their Measurement in Meat, Poultry and Fish Products, 404–40. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2167-9_15.

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Ranken, M. D., R. C. Kill, and C. Baker. "Meat and Meat Products." In Food Industries Manual, 1–45. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1129-4_1.

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Catsberg, C. M. E., and G. J. M. Kempen-Van Dommelen. "Meat and meat products." In Food Handbook, 67–96. Dordrecht: Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-0445-3_5.

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Roberts{roJoint Chairman}, T. A., J. L. Cordier, L. Gram, R. B. Tompkin, J. I. Pitt{roJoint Chairman}, L. G. M. Gorris, and K. M. J. Swanson. "Meat and meat products." In Micro-Organisms in Foods 6, 1–106. Boston, MA: Springer US, 2005. http://dx.doi.org/10.1007/0-387-28801-5_1.

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Marsden, J. L., and R. L. Henrickson. "Meat and meat products." In Frozen Food Technology, 168–95. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_7.

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Geeraerts, Wim, Despoina Angeliki Stavropoulou, Luc De Vuyst, and Frédéric Leroy. "Meat and Meat Products." In How Fermented Foods Feed a Healthy Gut Microbiota, 57–90. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-28737-5_3.

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Knight, M. K. "Meat and Meat Products." In Food Industries Manual, 1–41. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2099-3_1.

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Swanson, Katherine MJ. "Meat Products." In Microorganisms in Foods 8, 75–93. Boston, MA: Springer US, 2011. http://dx.doi.org/10.1007/978-1-4419-9374-8_8.

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Church, P. N. "Meat products." In Principles and Applications of Modified Atmosphere Packaging of Foods, 229–68. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2137-2_10.

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Redman, Mark, and Patrick Holden. "Organic meat and meat products." In Handbook of Organic Food Processing and Production, 84–110. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2107-5_6.

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Conference papers on the topic "Meat and meat products (Contamination)"

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Viegas, S., J. Malta-Vacas, R. Sabino, C. Veríssimo, and C. Viegas. "Potential poultry and meat products contamination by aflatoxin B1 due to fungal presence in Portuguese poultry units." In ENVIRONMENTAL HEALTH RISK 2013. Southampton, UK: WIT Press, 2013. http://dx.doi.org/10.2495/ehr130151.

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Ingolova, Daria Sergeevna. "Hidden Codes of Meat Products." In International Scientific and Practical Conference, chair Tatiana Aleksandrovna Makarova. TSNS Interaktiv Plus, 2020. http://dx.doi.org/10.21661/r-541340.

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Kenenbay, Sh I., and V. I. Petchenko. "Plant additives in minced meat products." In SCIENTIFIC AND TECHNICAL SUPPORT EFFICIENCY AND QUALITY PRODUCTION OF AGRICULTURAL PRODUCTS. VNIIPP, 2019. http://dx.doi.org/10.30975/978-5-9909889-2-7-2019-1-1-111-115.

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Albu, Simona. "FREQUENCY OF MEAT CONSUMPTION AND MEAT PRODUCTS OF SHEEP IN HISTORICAL BANAT (CASE STUDY)." In 4th International Multidisciplinary Scientific Conference on Social Sciences and Arts SGEM2017. Stef92 Technology, 2017. http://dx.doi.org/10.5593/sgemsocial2017/14/s04.050.

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Oorburg, Derk, R. Dijkman, Lourens Heres, and H. A. P. Urlings. "Origin of Listeria monocytogenes on meat products." In 10th International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork. Iowa State University, Digital Press, 2013. http://dx.doi.org/10.31274/safepork-180809-917.

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Zolotareva, O. A., L. A. Davletshina, and D. D. Antipova. "Statistical Analysis of Structured Data on the Consumption of Meat and Meat Products in Russia." In Proceedings of the First International Volga Region Conference on Economics, Humanities and Sports (FICEHS 2019). Paris, France: Atlantis Press, 2019. http://dx.doi.org/10.2991/aebmr.k.200114.019.

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Xin, Haihong, Xiaoqian Fang, Yuanyuan Wang, Sihui Hong, and Tingxin Wang. "Study on Risk Assessment of Meat and Meat Products Quality Safety Based on Risk Matrix." In 2015 International Conference on Mechatronics, Electronic, Industrial and Control Engineering. Paris, France: Atlantis Press, 2015. http://dx.doi.org/10.2991/meic-15.2015.98.

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Serikbayeva, A. D. "THE EXOTHERMIC FLAMELESS HEATERS OF CANNED MEAT PRODUCTS." In 19th SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings. STEF92 Technology, 2019. http://dx.doi.org/10.5593/sgem2019/6.2/s26.016.

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Q. Chen, S. Panigrahi, S. Balasubramanian, C. Logue, M. Marchello, H. Gu, H. Jelen, and R. Nord. "GC-MS Techniques for Characterization of Meat Products." In 2004, Ottawa, Canada August 1 - 4, 2004. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2004. http://dx.doi.org/10.13031/2013.17703.

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Danyliv, М. М., M. M. Danyliv, O. A. Vasilenko, O. N. Ozherelieva, and N. M. Derkanosova. "Production Engineering of the Low Fat Meat Products." In International scientific and practical conference "AgroSMART - Smart solutions for agriculture" (AgroSMART 2018). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/agrosmart-18.2018.25.

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Reports on the topic "Meat and meat products (Contamination)"

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Hutchinson, M. L., J. E. L. Corry, and R. H. Madden. A review of the impact of food processing on antimicrobial-resistant bacteria in secondary processed meats and meat products. Food Standards Agency, October 2020. http://dx.doi.org/10.46756/sci.fsa.bxn990.

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For meat and meat products, secondary processes are those that relate to the downstream of the primary chilling of carcasses. Secondary processes include maturation chilling, deboning, portioning, mincing and other operations such as thermal processing (cooking) that create fresh meat, meat preparations and ready-to-eat meat products. This review systematically identified and summarised information relating to antimicrobial resistance (AMR) during the manufacture of secondary processed meatand meat products (SPMMP). Systematic searching of eight literature databases was undertaken and the resultantpapers were appraised for relevance to AMR and SPMMP. Consideration was made that the appraisal scores, undertaken by different reviewers, were consistent. Appraisal reduced the 11,000 initially identified documents to 74, which indicated that literature relating to AMR and SPMMP was not plentiful. A wide range of laboratory methods and breakpoint values (i.e. the concentration of antimicrobial used to assess sensitivity, tolerance or resistance) were used for the isolation of AMR bacteria.The identified papers provided evidence that AMR bacteria could be routinely isolated from SPMMP. There was no evidence that either confirmed or refuted that genetic materials capable of increasing AMR in non-AMR bacteria were present unprotected (i.e. outside of a cell or a capsid) in SPMMP. Statistical analyses were not straightforward because different authors used different laboratory methodologies.However, analyses using antibiotic organised into broadly-related groups indicated that Enterobacteriaceaeresistant to third generation cephalosporins might be an area of upcoming concern in SPMMP. The effective treatment of patients infected with Enterobacteriaceaeresistant to cephalosporins are a known clinical issue. No AMR associations with geography were observed and most of the publications identified tended to be from Europe and the far east.AMR Listeria monocytogenes and lactic acid bacteria could be tolerant to cleaning and disinfection in secondary processing environments. The basis of the tolerance could be genetic (e.g. efflux pumps) or environmental (e.g. biofilm growth). Persistent, plant resident, AMR L. monocytogenes were shown by one study to be the source of final product contamination. 4 AMR genes can be present in bacterial cultures used for the manufacture of fermented SPMMP. Furthermore, there was broad evidence that AMR loci could be transferred during meat fermentation, with refrigeration temperatures curtailing transfer rates. Given the potential for AMR transfer, it may be prudent to advise food business operators (FBOs) to use fermentation starter cultures that are AMR-free or not contained within easily mobilisable genetic elements. Thermal processing was seen to be the only secondary processing stage that served as a critical control point for numbers of AMR bacteria. There were significant linkages between some AMR genes in Salmonella. Quaternary ammonium compound (QAC) resistance genes were associated with copper, tetracycline and sulphonamide resistance by virtue of co-location on the same plasmid. No evidence was found that either supported or refuted that there was any association between AMR genes and genes that encoded an altered stress response or enhanced the survival of AMR bacteria exposed to harmful environmental conditions.

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Tetens, Inge, Camilla Hoppe, Lene Frost Andersen, Anni Helldán, Eva Warensjö Lemming, Ellen Trolle, Torunn Holm Totland, and Anna Karin Lindroos. Nutritional evaluation of lowering consumption of meat and meat products in the Nordic context. Nordic Council of Ministers, January 2013. http://dx.doi.org/10.6027/tn2013-506.

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Kudra, Li, Joseph G. Sebranek, James S. Dickson, and Aubrey F. Mendonca. Post-Packaging Irradiation Combined with Modified Atmosphere Packaging for Control of Bacterial Pathogens on Meat Products. Ames (Iowa): Iowa State University, January 2007. http://dx.doi.org/10.31274/ans_air-180814-731.

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Kudra, L. L., Joseph G. Sebranek, James S. Dickson, and Aubrey F. Mendonca. Post-Packaging Irradiation Combined with Modified Atmosphere Packaging for Control of Bacterial Pathogens on Meat Products. Ames (Iowa): Iowa State University, January 2005. http://dx.doi.org/10.31274/ans_air-180814-1112.

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Kudra, Li, Joseph G. Sebranek, James S. Dickson, Aubrey F. Mendonca, Armitra Jackson-Davis, Qijing Zhang, Kenneth J. Prusa, and Zheng Lu. Controlling Listeria monocytogenes, Campylobactor jejuni, Salmonella enterica Typhimurium and Escherichia coli O157:H7 in Meat Products by Irradiation Combined with Modified Atmosphere Packaging. Ames (Iowa): Iowa State University, January 2013. http://dx.doi.org/10.31274/ans_air-180814-13.

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Jorgensen, Frieda, Andre Charlett, Craig Swift, Anais Painset, and Nicolae Corcionivoschi. A survey of the levels of Campylobacter spp. contamination and prevalence of selected antimicrobial resistance determinants in fresh whole UK-produced chilled chickens at retail sale (non-major retailers). Food Standards Agency, June 2021. http://dx.doi.org/10.46756/sci.fsa.xls618.

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Campylobacter spp. are the most common bacterial cause of foodborne illness in the UK, with chicken considered to be the most important vehicle for this organism. The UK Food Standards Agency (FSA) agreed with industry to reduce Campylobacter spp. contamination in raw chicken and issued a target to reduce the prevalence of the most contaminated chickens (those with more than 1000 cfu per g chicken neck skin) to below 10 % at the end of the slaughter process, initially by 2016. To help monitor progress, a series of UK-wide surveys were undertaken to determine the levels of Campylobacter spp. on whole UK-produced, fresh chicken at retail sale in the UK. The data obtained for the first four years was reported in FSA projects FS241044 (2014/15) and FS102121 (2015 to 2018). The FSA has indicated that the retail proxy target for the percentage of highly contaminated raw whole retail chickens should be less than 7% and while continued monitoring has demonstrated a sustained decline for chickens from major retailer stores, chicken on sale in other stores have yet to meet this target. This report presents results from testing chickens from non-major retailer stores (only) in a fifth survey year from 2018 to 2019. In line with previous practise, samples were collected from stores distributed throughout the UK (in proportion to the population size of each country). Testing was performed by two laboratories - a Public Health England (PHE) laboratory or the Agri-Food & Biosciences Institute (AFBI), Belfast. Enumeration of Campylobacter spp. was performed using the ISO 10272-2 standard enumeration method applied with a detection limit of 10 colony forming units (cfu) per gram (g) of neck skin. Antimicrobial resistance (AMR) to selected antimicrobials in accordance with those advised in the EU harmonised monitoring protocol was predicted from genome sequence data in Campylobacter jejuni and Campylobacter coli isolates The percentage (10.8%) of fresh, whole chicken at retail sale in stores of smaller chains (for example, Iceland, McColl’s, Budgens, Nisa, Costcutter, One Stop), independents and butchers (collectively referred to as non-major retailer stores in this report) in the UK that are highly contaminated (at more than 1000 cfu per g) with Campylobacter spp. has decreased since the previous survey year but is still higher than that found in samples from major retailers. 8 whole fresh raw chickens from non-major retailer stores were collected from August 2018 to July 2019 (n = 1009). Campylobacter spp. were detected in 55.8% of the chicken skin samples obtained from non-major retailer shops, and 10.8% of the samples had counts above 1000 cfu per g chicken skin. Comparison among production plant approval codes showed significant differences of the percentages of chicken samples with more than 1000 cfu per g, ranging from 0% to 28.1%. The percentage of samples with more than 1000 cfu of Campylobacter spp. per g was significantly higher in the period May, June and July than in the period November to April. The percentage of highly contaminated samples was significantly higher for samples taken from larger compared to smaller chickens. There was no statistical difference in the percentage of highly contaminated samples between those obtained from chicken reared with access to range (for example, free-range and organic birds) and those reared under standard regime (for example, no access to range) but the small sample size for organic and to a lesser extent free-range chickens, may have limited the ability to detect important differences should they exist. Campylobacter species was determined for isolates from 93.4% of the positive samples. C. jejuni was isolated from the majority (72.6%) of samples while C. coli was identified in 22.1% of samples. A combination of both species was found in 5.3% of samples. C. coli was more frequently isolated from samples obtained from chicken reared with access to range in comparison to those reared as standard birds. C. jejuni was less prevalent during the summer months of June, July and August compared to the remaining months of the year. Resistance to ciprofloxacin (fluoroquinolone), erythromycin (macrolide), tetracycline, (tetracyclines), gentamicin and streptomycin (aminoglycosides) was predicted from WGS data by the detection of known antimicrobial resistance determinants. Resistance to ciprofloxacin was detected in 185 (51.7%) isolates of C. jejuni and 49 (42.1%) isolates of C. coli; while 220 (61.1%) isolates of C. jejuni and 73 (62.9%) isolates of C. coli isolates were resistant to tetracycline. Three C. coli (2.6%) but none of the C. jejuni isolates harboured 23S mutations predicting reduced susceptibility to erythromycin. Multidrug resistance (MDR), defined as harbouring genetic determinants for resistance to at least three unrelated antimicrobial classes, was found in 10 (8.6%) C. coli isolates but not in any C. jejuni isolates. Co-resistance to ciprofloxacin and erythromycin was predicted in 1.7% of C. coli isolates. 9 Overall, the percentages of isolates with genetic AMR determinants found in this study were similar to those reported in the previous survey year (August 2016 to July 2017) where testing was based on phenotypic break-point testing. Multi-drug resistance was similar to that found in the previous survey years. It is recommended that trends in AMR in Campylobacter spp. isolates from retail chickens continue to be monitored to realise any increasing resistance of concern, particulary to erythromycin (macrolide). Considering that the percentage of fresh, whole chicken from non-major retailer stores in the UK that are highly contaminated (at more than 1000 cfu per g) with Campylobacter spp. continues to be above that in samples from major retailers more action including consideration of interventions such as improved biosecurity and slaughterhouse measures is needed to achieve better control of Campylobacter spp. for this section of the industry. The FSA has indicated that the retail proxy target for the percentage of highly contaminated retail chickens should be less than 7% and while continued monitoring has demonstrated a sustained decline for chickens from major retailer stores, chicken on sale in other stores have yet to meet this target.

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