Journal articles: '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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Pires, Renata N., Cassia F. B. Caurio, Gabriele Z. Saldanha, Andreza F. Martins, and Alessandro C. Pasqualotto. "Clostridium difficile contamination in retail meat products in Brazil." Brazilian Journal of Infectious Diseases 22, no. 4 (July 2018): 345–46. http://dx.doi.org/10.1016/j.bjid.2018.07.007.

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JOHNSON, JENNIFER L., MICHAEL P. DOYLE, and ROBERT G. CASSENS. "Listeria monocytogenes and Other Listeria spp. in Meat and Meat Products A Review." Journal of Food Protection 53, no. 1 (January 1, 1990): 81–91. http://dx.doi.org/10.4315/0362-028x-53.1.81.

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Long known as an animal pathogen, Listeria monocytogenes has recently been recognized as a important foodborne agent in human disease. The widespread distribution of L. monocytogenes and other Listeria spp. in nature and an association with domestic livestock makes the occasional presence of these bacteria on raw meats almost unavoidable. Contamination of ready-to-eat meat products with L. monocytogenes poses a special threat to public health because of the organism's ability to grow at refrigeration temperatures and its pathogenicity within certain segments of the population. This paper reviews the prevalence of Listeria spp. in meat and meat products, analyzes the potential for survival and growth of listeriae on fresh meats and during meat processing, and addresses the effect of various meat preservation parameters on L. monocytogenes.

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LUNDÉN, JANNE M., TIINA J. AUTIO, A. M. SJÖBERG, and HANNU J. KORKEALA. "Persistent and Nonpersistent Listeria monocytogenes Contamination in Meat and Poultry Processing Plants." Journal of Food Protection 66, no. 11 (November 1, 2003): 2062–69. http://dx.doi.org/10.4315/0362-028x-66.11.2062.

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Contamination analysis of persistent and nonpersistent Listeria monocytogenes strains in three meat processing plants and one poultry processing plant were performed in order to identify factors predisposing to or sustaining persistent plant contamination. A total of 596 L. monocytogenes isolates were divided into 47 pulsed-field gel electrophoresis (PFGE) types by combining the restriction enzyme patterns of AscI (42 patterns) and ApaI (38 patterns). Persistent and nonpersistent strains were found in all plants. Nonpersistent PFGE types were found mostly at one sampling site, with the processing environment being the most common location, whereas the persistent strains were found at several sampling sites in most cases. The processing machines were frequently contaminated with persistent L. monocytogenes PFGE types, and it was of concern that surfaces having direct contact with the products were contaminated. The role of the processing machines in sustaining contamination and in contaminating the products appeared to be important because the final product of several processing lines was contaminated with the same L. monocytogenes PFGE type as that found in the processing machine. The proportion of persistent PFGE types in heat-treated products was eight times higher than in the raw products, showing the importance of the persistent PFGE types as contaminants of the final heat-treated products. The contamination status of the processing lines and machines appeared to be influenced by the compartmentalization of the processing line, with poor compartmentalization increasing L. monocytogenes contamination. The separation of raw and post–heat treatment areas seemed especially important in the contamination status of post–heat treatment lines.

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Schlegelová, J., V. Babák, M. Holasová, L. Konstantinová, L. Necidová, F. Šišák, H. Vlková, P. Roubal, and Z. Jaglic. "Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants." Czech Journal of Food Sciences 28, No. 5 (October 14, 2010): 450–61. http://dx.doi.org/10.17221/65/2009-cjfs.

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The occurrence of Listeria monocytogenes, Salmonella spp., Bacillus cereus, Staphylococcus spp., Enterococcus spp., and Escherichia coli in raw food materials, food products, and on food contact surfaces after sanitation was investigated during the period of 2005–2006 in three dairy cattle farms (120 samples), one dairy (124 samples), and two meat processing plants (160 samples). A total of 1409 isolates were identified. The epidemiological characterisation and determination of the virulence factors and antimicrobial resistance were performed on selected isolates. The level of bacterial contamination generally decreased during the production process (the contamination of food products was lower than that of raw material). However, the contamination of food contact surfaces was relatively high even after sanitation. Moreover, specific microbiological profiles were found on the inside equipment surfaces in dairy facilities, where genetically closely related multi-resistant strains persisting in biofilm communities may occur as demonstrated for staphylococci. Although the occurrence of potentially significant pathogens was not high, the microorganisms such as L. monocytogenes, Salmonella spp., and shiga-toxin positive E. coli principally contaminated the meat processing plants. B. cereus isolates, among which 76% were positive for diarrhogenic enterotoxin, typically occurred on the inside equipment surfaces and in the heat-treated products.

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KOKUBO, Y., M. MATSUMOTO, A. TERADA, M. SAITO, K. SHINAGAWA, H. KONUMA, and H. KURATA. "Incidence of Clostridia in Cooked Meat Products in Japan." Journal of Food Protection 49, no. 11 (November 1, 1986): 864–67. http://dx.doi.org/10.4315/0362-028x-49.11.864.

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A total of 469 cooked meat products collected from meat processing factories in Tokyo were examined for contamination by Clostridium species. Enumeration of Clostridia was made by the MPN method with H2S production as an indicator. The Clostridia were detected in 154 (32.8%) products, with more than half of the sausages indicating contamination. One hundred forty (90.9%) of the positive samples showed contamination of less than 10 of the organisms/g. A total of 15 species, such as Clostridium bifermentans, Clostridium perfringens and Clostridium sporogenes were identified. Clostridium botulinum was not detected. One hundred sixty-seven (75.9%) strains of the spores of 220 typical isolates survived heat treatment of 65°C for 30 min, whereas only 15 (6.8%) remained intact at 100°C for 10 min. Growth which was noted in most species at 10°C was rarely detected at 5°C. Although 165 (75.0%) of these strains demonstrated proteolytic activity, lipolytic activity was hardly seen except in C. sporogenes. The results suggest that presence of the Clostridia should not be ignored in assessment of the bacteriological quality of the cooked meat products, especially of sausages.

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Siddique, Md Abu bakar, Sabine M. Harrison, Frank J. Monahan, Enda Cummins, and Nigel P. Brunton. "Bisphenol A and Metabolites in Meat and Meat Products: Occurrence, Toxicity, and Recent Development in Analytical Methods." Foods 10, no. 4 (March 27, 2021): 714. http://dx.doi.org/10.3390/foods10040714.

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Bisphenol A (BPA) is a commonly used compound in many industries and has versatile applications in polycarbonate plastics and epoxy resins production. BPA is classified as endocrine-disrupting chemical which can hamper fetal development during pregnancy and may have long term negative health outcomes in humans. Dietary sources, main route of BPA exposure, can be contaminated by the migration of BPA into food during processing. The global regulatory framework for using this compound in food contact materials is currently not harmonized. This review aims to outline, survey, and critically evaluate BPA contamination in meat products, including level of BPA and/or metabolites present, exposure route, and recent advancements in the analytical procedures of these compounds from meat and meat products. The contribution of meat and meat products to the total dietary exposure of BPA ranges between 10 and 50% depending on the country and exposure scenario considered. From can lining materials of meat products, BPA migrates towards the solid phase resulting higher BPA concentration in solid phase than the liquid phase of the same can. The analytical procedure is comprised of meat sample pre-treatment, followed by cleaning with solid phase extraction (SPE), and chromatographic analysis. Considering several potential sources of BPA in industrial and home culinary practices, BPA can also accumulate in non-canned or raw meat products. Very few scientific studies have been conducted to identify the amount in raw meat products. Similarly, analysis of metabolites and identification of the origin of BPA contamination in meat products is still a challenge to overcome.

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HERRERA, ANTONIO, AGUSTIN A. ARIÑO, MARIA P. CONCHELLO, REGINA LAZARO, SUSANA BAYARRI, and CONSUELO PEREZ. "Organochlorine Pesticide Residues in Spanish Meat Products and Meat of Different Species." Journal of Food Protection 57, no. 5 (May 1, 1994): 441–44. http://dx.doi.org/10.4315/0362-028x-57.5.441.

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The level of organochlorine pesticides in 229 samples of Spanish meat and meat products of different species (lamb, pork, beef and poultry) was investigated. Chlorinated residues were quantitated by gas-liquid chromatography with electron capture detector using packed and capillary columns. Hexachlorobenzene (HCB) and hexachlorocyclohexane (HCH) were detected in all samples. In general, lamb appeared to be more heavily contaminated by HCB and HCH, which reached maximums of 178 ppb (μg/kg on a fat basis) and 505 ppb, respectively. The level of HCB averaged 49 ppb in lamb; varied between 8–18 ppb in pork and beef products; and amounted to 26 ppb in fresh poultry sausages. Of the three isomers of HCH determined, the γ-HCH (lindane) was most frequently detected; 100% in lamb and pork (both meat, cured sausage and pork bologna), and 64 to 94% in fresh sausages of poultry and beef. The level of the HCH group averaged 112 ppb in lamb, 85 ppb in poultry, nearly half that much in pork and pork products, and around 20–40 ppb in beef products. Dieldrin was the only chlorocyclodiene detected: 8 to 15% in pork products, and 28% in fresh poultry sausage. The DDTs in lamb showed 83% of detection, especially in the pp' form of DDE and DDT. The overall contamination with DDT and its metabolites was found to be very moderate averaging 25 ppb, with a maximum of 91 ppb. No residues of aldrin, endrin, heptachlor, heptachlor epoxide, chlordane, methoxychlor, endosulfan or trans-nonachlor were detected.

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Nemkov, G. G., V. I. Belousov, and S. B. Bazarbayev. "PROPERTIES OF DYNAMICS OF MICROBIOLOGICAL SEEDING OF EQUIPMENT FOR SERVING SLICING OF MEAT DELICACIES FROM BEEF MEAT." Problems of Veterinary Sanitation, Hygiene and Ecology 1, no. 2 (2020): 236–39. http://dx.doi.org/10.36871/vet.san.hyg.ecol.202002018.

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The article presents the results of microbiological control of equipment and meat products, including beef meat delicacies and sausage slices. Studies have shown that the contamination process of meat delicacies during slicing significantly increases, the twelve-hour process leads to the gradual contamination of both the container tape and the knife with mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM). So, the contamination of the QMAFAnM conveyor belt after 6 hours of operation exceeds the same indicator before the start of the shift by 150% (3.7 × 101 CFU/100 cm2 ), and after 12 – by 359.33% (6,9 × 101 CFU/100 cm2 ). The increase of number of microflora on the knife slicer after 12 hours of operation was 296,67% (5,95 × 101 CFU/100 cm2 ). By the end of the shift, bacterial contamination of beef slices (2,3 × 101 CFU/100 cm2 ), cooked sausages (3,4 × 101 CFU/100 cm2 ), cooked smoked sausages (2,8 × 101 CFU/100 cm2 ) also increased.

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Vinnikova, Lydmila, Olha Synytsia, Halyna Shlapak, Nadiia Azarova, and Oleg Glushkov. "DECREASE OF REPEATED CONTAMINATION OF PACKED DELI-CIOUS MEAT PRODUCTS." EUREKA: Life Sciences 5 (September 17, 2019): 58–63. http://dx.doi.org/10.21303/2504-5695.2019.00996.

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The study considers a problem of repeated contamination of delicious products, ready for consumption. The aim of the work is to study the repeated thermal processing of a ready vacuum-packed whole-muscular meat product for inhibiting a surface microbiota. Today it is urgent for the meat industry, because it influences safety and quality, and also limits a storage term of a product. After bringing a meat product to culinary readiness by thermal processing, it has an unessential amount of microbiota. Microorganisms, including pathogenic and conventionally pathogenic ones, fall on a product after its cooking at cutting, preparation to package and at the package stage itself. Microbiological contamination of a ready meat product results in fast spoilage and is a serious problem for producers, because the microbiota growth shortens its storage life. In its turn, it results in a refuse of a consumer to buy this product and great economic losses for producers. The study is directed on a possibility of solving a problem of contamination of a whole-muscular delicious meat product. The solution is in package of a ready product under vacuum and short-term heating at a high temperature. The work is devoted to the complex study of an influence of repeated pasteurization on safety and quality of a product. There was studied an influence of the repeated thermal processing (post-pasteurization) on microbiological, physical-chemical and also organoleptic parameters of a delicious meat product. The special attention is paid to an influence of post-pasteurization regimes on a microbiological condition of studied samples. Studies of a total amount of microbiota and also the presence of sanitary-representative microorganisms were conducted. It has been proven, that the use of post-pasteurization essentially inhibits a number of microorganisms, and also doesn’t influence physical-chemical parameters outlook of a product and organoleptic characteristics. Based on studying an influence of post-pasteurization, it has been established, that inhibition of a microbiota essentially influences safety and prolongs the storage term of a product.

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Thienes, Cortlandt P., Jongkit Masiri, Lora A. Benoit, Brianda Barrios-Lopez, Santosh A. Samuel, Richard A. Krebs, David P. Cox, Anatoly P. Dobritsa, Cesar Nadala, and Mansour Samadpour. "Quantitative Detection of Beef Contamination in Cooked Meat Products by ELISA." Journal of AOAC INTERNATIONAL 102, no. 3 (May 1, 2019): 898–902. http://dx.doi.org/10.5740/jaoacint.18-0193.

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Abstract Background: Concerns about the contamination of meat products with undeclared meats, and new regulations for the declaration of meat adulterants have established the need for a rapid test to detect beef adulteration to 0.1% sensitivity. Objective: To address this need, Microbiologique, Inc. has developed an ELISA that can quantify the presence of beef down to 0.1% (w/w) in cooked pork, horse, chicken, goat, and sheep meat. Results: The beef-authentication ELISA has an analytical sensitivity of 0.00022 and 0.00012% (w/v) for cooked and autoclaved beef, respectively, and an analytical range of quantitation of 0.025 to 2% (w/v), in the absence of other meats. Moreover, the assay is specific for cooked beef and does not cross react with common food matrixes. Conclusions: The assay is rapid, can be completed in 70 min, and can detect a 0.1% level of meat adulteration. The assay is an improvement over a previous U.S. Department of Agriculture’s tested assay, which is sensitive to 1% adulteration and takes 2.5–3 h to complete. Highlights: The Microbiologique Cooked Beef ELISA can quantitate cooked beef in the presence of pork, horse, chicken, goat, and sheep meat to 0.1% (w/w) and is not affected by common food matrixes.

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Elmossalami, E., and A. Youssef. "Studies on bacterial contamination of spices used in meat products." Zentralblatt für Veterinärmedizin Reihe B 12, no. 2 (May 13, 2010): 176–82. http://dx.doi.org/10.1111/j.1439-0450.1965.tb01381.x.

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Anucha, T. C. A., F. E. Okieimen, and M. M. Ajibola. "Contamination of meat products by trace quantities of nitrosodiethanolamine (NDELA)." Bulletin of Environmental Contamination and Toxicology 36, no. 1 (December 1986): 392–95. http://dx.doi.org/10.1007/bf01623525.

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Coşansu, Serap, and Şeyma Şeniz Ersöz. "Incidence and contamination level of Clostridium perfringens in meat and meat products sold in Sakarya province of Turkey." Food and Health 7, no. 3 (2021): 172–78. http://dx.doi.org/10.3153/fh21018.

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Totally 101 meat and meat product samples obtained from local markets and restaurants were analyzed for incidence and contamination level of Clostridium perfringens. The typical colonies grown anaerobically on Tryptose Sulfite Cycloserine Agar supplemented with 4-Methyliumbelliferyl (MUP) were confirmed by biochemical tests. Forty-eight of the samples (47.5%) were contaminated with C. perfringens. The highest incidence of the pathogen was determined in uncooked meatball samples (72.2%) followed by ground beef samples (61.3%). The incidence of C. perfringens in chicken meat, cooked meat döner, cooked chicken döner and emulsified meat product samples were 33.3, 33.3, 28.6 and 16.7%, respectively. Thirteen out of 101 samples (12.9%) yielded typical colonies on TSC-MUP Agar, but could not be confirmed as C. perfringens. Average contamination levels in sample groups ranged from 8.3 to 1.5×102 cfu/g, with the highest ground beef and the lowest chicken meat.

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Oleksiienko, I., O. Haidei, G. Kyivska, and O. Krushelnytska. "Metods of adulteration detection of meat products (review article)." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 22, no. 98 (August 22, 2020): 108–12. http://dx.doi.org/10.32718/nvlvet9819.

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Today a topical issue is the adulteration of meat products in Ukraine and in the world. In this regard, to exchange information and combat cases of fraud, world networks, platforms, databases, special units, target groups and the like were created. According to the Consumer Rights Protection Committee, about 80 % of food products in Ukraine are falsified, about 60 % are meat products. For example, mechanically deboned meat, meat and bone meal, emulsions, soya protein, etc. not used for animal feed, but for the replacement (reduction) of raw meat in the manufacture of meat products. The entrepreneur has the opportunity to independently develop and be guided by the technical specifications, which enables him to falsify the products. Consumers buying such products, experiencing economic and moral damage. The aim of the work was to review existing methods for detecting falsification of meat products and select the most optimal. The following methods are used to determine of adulteration: microstructural histological analysis, enzyme-linked immunosorbent assay (ELISA), polymerase chain reaction (PCR). Research showed that the histological method can determine the origin, type of components and doesn’t detect the species; immunological suitable for study of raw meat and raw materials. The most accurate and informative is the PCR method, which, due to its high sensitivity, allows you to establish the species of meat products and the quantitative content of raw meat. The PCR method has its drawbacks: the risk of contamination and exposure to inhibitors. Therefore, it is important to choose the best purification method and DNA extraction. An important aspect when conducting PCR studies is the mandatory observance of all the requirements of the study, in particular measures to prevent contamination to obtain the correct result. The prospect of further research is the improvement of existing methods for the study of meat products and the implementation of monitoring research.

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Robina, Ana, and Lidija Kozačinski. "Occurrence of Escherichia coli in meat preparations." Meso 20, no. 5 (2018): 401–4. http://dx.doi.org/10.31727/m.20.5.5.

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Meat preparations are produced from one or more types of minced meat with added seasonings or additives, and are usually placed on the market under labels: ćevapčići, meat patty or hamburger/burger. The bacterial contamination of such products with Escherichia coli during production and distribution is invariably possible. In this paper, we have tested 50 samples of meat preparations for bacteria E. coli, whose presence points to the faecal contamination of food. Only 8 % of meat preparation samples had an E. coli count of less than 500 cfu/g, suggesting that all samples tested in this study yielded satisfactory results regarding the prescribed microbiological criteria for food.

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Thienes, Cortlandt P., Jongkit Masiri, Lora A. Benoit, Brianda Barrios-Lopez, Santosh A. Samuel, Mahzad A. Meshgi, David P. Cox, Anatoly P. Dobritsa, Cesar Nadala, and Mansour Samadpour. "Quantitative Detection of Chicken and Turkey Contamination in Cooked Meat Products by ELISA." Journal of AOAC INTERNATIONAL 102, no. 2 (March 1, 2019): 557–63. http://dx.doi.org/10.5740/jaoacint.18-0136.

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Abstract Background: Concerns about the contamination of meat products with undeclared meats and new regulations for the declaration of meat adulterants have established the need for a rapid test to detect chicken and turkey adulteration. Objective: To address this need, Microbiologique, Inc. has developed an ELISA that can quantify the presence of chicken and turkey down to 0.1% (w/w) in cooked pork, horse, beef, goat, and lamb meats. Results: This chicken/turkey authentication ELISA has an analytical sensitivity of 0.000037% and 0.000048% (w/v) for cooked andautoclaved chicken, respectively, and an analyticalrange of quantitation of 0.025–2% (w/v), in the absence of other meats. The assay cross-reacts with cooked duck and pheasant but does not demonstrate any cross-reactivity with cooked pork, horse, beef, goat, and lamb meats, egg, or common food matrixes. Conclusions: The assay is rapid, can be completed in 70 min, and can detect a 0.1% level of meat adulteration. Highlights: The Microbiologique Cooked Chicken/TurkeyELISA can quantitate cooked chicken/turkey in the presence of pork, horse, chicken, goat, or sheep meat to 0.1% (w/w) and is not affected by common food matrixes.

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Kinley, Brandon, James Rieck, Paul Dawson, and Xiuping Jiang. "Analysis ofSalmonellaand enterococci isolated from rendered animal products." Canadian Journal of Microbiology 56, no. 1 (January 2010): 65–73. http://dx.doi.org/10.1139/w09-108.

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The objectives of this study were to determine the current status of bacterial contamination in rendered animal products and to analyze Salmonella and enterococci isolates from the samples. One hundred and fifty samples were provided by various rendering companies across the United States, including the following meal types: feather, meat, meat and bone, meat and bone from poultry, poultry, and blood meals. The average pH of the meals ranged from 6.16 to 7.36, and the moisture content ranged from 1.9% to 11.5%. The total bacterial counts were in the range of 1.7 to 6.68 log10CFU/g, with the highest in blood meal and the lowest in meat meal. Enterococcus species were detected in 81.3% of the samples and accounted for up to 54% of the total bacterial counts in some samples. Both blood meal and feather meal were more contaminated (P < 0.05) with enterococci than other meal types, although all blood meals were from a single company. Salmonella was detected in 8.7% of the samples. Escherichia coli was not detected in any of the samples, but coliforms were detected in four samples. Among enterococci isolates, three were vancomycin resistant. Thirteen serotypes of Salmonella displayed 16 pulsed-field gel electrophoresis patterns. Pulsed-field gel electrophoresis analysis has indicated that Salmonella contamination was not persistent in the plant environment over time. The D-values for the Salmonella isolates at 55, 60, and 65 °C were in the ranges of 9.27–9.99, 2.07–2.28, and 0.35–0.40 min, respectively. These results suggest that the presence of Salmonella in the finished products may be due to postprocessing contamination. This study has also revealed that the rendering industry has microbiologically improved its products since earlier studies were conducted.

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Doğruer, Yusuf, Nihat Telli, Arife Ezgi Telli, and Ahmet Güner. "Presence and antibiotic susceptibility of Listeria monocytogenes in retail meat and meat products." International Journal of Biological Research 3, no. 2 (November 11, 2015): 76. http://dx.doi.org/10.14419/ijbr.v3i2.5323.

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In this study total of 200 samples including red meat, ready to eat meat (RTE) and traditional red meat products were taken from butcher shops and supermarkets and analyzed for the presence of L. monocytogenes. Presence of Listeria spp. was investigated with cultural and PCR methods. Susceptibility of the isolates to 18 antibiotics were determined by disk diffusion method.19 out of 200 samples (9.5 %) were found to be contaminated with Listeria spp. The isolates were identified as L.monocytogenes, L. innocua, L. seeligeri, L. welshimeri, L. ivanovii; 22.10 %, 55.79 %, 11.58 %, 6.32 %, 4.21 % respectively. L. monocytogenes were isolated from meat pieces (2/40), minced meat (3/40) and hamburger (1/20).All of the L. monocytogenes isolates were susceptible to three antibiotics (Amoxycillin/Clavulonic acid, Sulphamethoxazole/ Trimethoprim and Vancomycin) and resistance to one antibiotic (Clindamicin).As a result, it was evaluated that minced meat and meat pieces was the highest rate (83.3 %, 5/6) of contamination with L. monocytogenes. Determination of non-pathogenic Listeria spp. is found to be important because of the indicator of L. monocytogenes. Hereby, the results presented in this study indicated the potential risk of raw meat and meat products on infection with L. monocytogenes.

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Labots, H., and F. K. Stekelenburg. "ATP-bioluminescence: a rapid method for the estimation of the microbial contamination of meat and meat products." Antonie van Leeuwenhoek 51, no. 5-6 (1985): 606. http://dx.doi.org/10.1007/bf00404591.

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TAKAHASHI, HAJIME, BON KIMURA, MIWAKO YOSHIKAWA, SEITARO GOTOU, ITARU WATANABE, and TATEO FUJII. "Direct Detection and Identification of Lactic Acid Bacteria in a Food Processing Plant and in Meat Products Using Denaturing Gradient Gel Electrophoresis." Journal of Food Protection 67, no. 11 (November 1, 2004): 2515–20. http://dx.doi.org/10.4315/0362-028x-67.11.2515.

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We established a novel system using denaturing gradient gel electrophoresis (DGGE) to quickly identify bacteria known to be responsible for spoilage in meat processing plants and meat products. We extracted bacterial DNA from swabbed samples at various locations in the plant and from meat products and performed PCR amplification, targeting 16S rDNA from the dominant organisms. The amplification products were subjected to DGGE, and the contaminating bacteria in the meat products and the plant were analyzed. This analysis indicated that lactic acid bacteria and spoilage-causing bacteria are widely distributed within the meat processing plant. We developed molecular size markers to identify the dominant organisms obtained from the plant and meat products. The establishment of the present method allows quick and simple identification of bacteria causing the possible deterioration of products and contamination and thus permits constant monitoring of any harmful bacteria within meat processing plants.

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WANG, RONG. "Biofilms and Meat Safety: A Mini-Review." Journal of Food Protection 82, no. 1 (January 2, 2018): 120–27. http://dx.doi.org/10.4315/0362-028x.jfp-18-311.

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ABSTRACT Biofilms are surface-attached microbial communities with distinct properties, which have a tremendous impact on public health and food safety. In the meat industry, biofilms remain a serious concern because many foodborne pathogens can form biofilms in areas at meat plants that are difficult to sanitize properly, and biofilm cells are more tolerant to sanitization than their planktonic counterparts. Furthermore, nearly all biofilms in commercial environments consist of multiple species of microorganisms, and the complex interactions within the community significantly influence the architecture, activity, and sanitizer tolerance of the biofilm society. This review focuses on the effect of microbial coexistence on mixed biofilm formation with foodborne pathogens of major concern in the fresh meat industry and their resultant sanitizer tolerance. The factors that would affect biofilm cell transfer from contact surfaces to meat products, one of the most common transmission routes that could lead to product contamination, are discussed as well. Available results from recent studies relevant to the meat industry, implying the potential role of bacterial persistence and biofilm formation in meat contamination, are reviewed in response to the pressing need to understand the mechanisms that cause “high event period” contamination at commercial meat processing plants. A better understanding of these events would help the industry to enhance strategies to prevent contamination and improve meat safety.

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Santos, Elis Caroline Celestina dos, Adelino Cunha Neto, Vinicius Silva Castro, Ricardo Cesar Tavares Carvalho, and Eduardo Eustáquio de Souza Figueiredo. "Evaluation of the Sanitary Conditions of Head Meat, Esophagus, Diaphragm Meat, and Boning Scrap Processing." Journal of Food Quality 2017 (2017): 1–4. http://dx.doi.org/10.1155/2017/3230596.

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Enterobacteriaceae, coliforms, and Escherichia coli counts are important hygiene indicators and may be pathogenic. Thus, the aim of the present study was to determine microbiological contamination in head meat, the esophagus, diaphragm, and boning scraps and evaluate the hygienic conditions of the processing of these products. The Petrifilm® (3M) method for determining Enterobacteriaceae, total coliforms, and E. coli was applied for 104 samples. APHA, European Union, PAHO/WHO, and Brazil/MAPA recommendations were followed. Bleeding and skinning knives were contaminated with E. coli (61.5%). Regarding the meat cuts, 30.76% samples from head meat, the esophagus and the boning flap showed the presence of E. coli in counts up to 2 log CFU/g, while 15.3% of the diaphragm samples showed up to 1.85 log CFU/g. The analyzed comminuted meat was, therefore, shown to be contaminated with E. coli during processing, indicating that end-products from this raw material can offer biological risks.

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Kurpas, Monika, Kinga Wieczorek, and Jacek Osek. "Ready-to-eat meat products as a source of Listeria monocytogenes." Journal of Veterinary Research 62, no. 1 (March 30, 2018): 49–55. http://dx.doi.org/10.2478/jvetres-2018-0007.

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AbstractIn 2015 in the European Union member states listeriosis caused 270 deaths. Food is the route of transmission in 99% of all human infection cases. Several studies from different countries have shown that the presence of Listeria monocytogenes in food can be as high as 58.3%. One of the most important ways to protect food from these microorganisms is to prevent the spread of the bacteria at processing plants at different stages of food production chain. The ability of L. monocytogenes to survive in extreme conditions and to form biofilms on various surfaces is a significant challenge for food safety. Removal of these bacteria from niches in processing plants is difficult and requires the use of sanitisers and precise equipment cleaning. The presence of L. monocytogenes in processing environment at slaughterhouses, deli meat factories or in retail may be a reason of cross-contamination. Proper hygienic systems applied by workers in food preparing places and knowledge about different routes of spreading of these bacteria may effectively decrease the risk of food contamination. Standardised legal regulations and control of meat product manufacture should be a fundamental way to protect food from L. monocytogenes contamination.

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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 Pork Contamination in Cooked Meat Products by ELISA." Journal of AOAC INTERNATIONAL 101, no. 3 (May 1, 2018): 810–16. http://dx.doi.org/10.5740/jaoacint.17-0036.

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Abstract Recent news of many cases of adulteration of meats with pork has bolstered the need for a way to detect and quantify the unwanted contamination of pork in other meats. To address this need, Microbiologique, Inc. has produced a sandwich ELISA assay that can rapidly quantify the presence of pork in cooked horse, beef, chicken, goat, and lamb meats. We carried out a validation study and showed that this assay has an analytical sensitivity of 0.00014 and 0.00040% (w/v) for cooked and autoclaved pork, respectively, and an analytical range of quantitation of 0.05–3.2% (w/v) in the absence of other meats. The assay can measure pork contamination down to 0.1% (w/w) in the presence of cooked horse, beef, chicken, goat, and lamb meats. The assay is quick and can be completed in 1 h and 10 min.

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Zhu, Meijun, Min Du, Joseph Cordray, and Dong Uk Ahn. "Control of Listeria monocytogenes Contamination in Ready-to-Eat Meat Products." Comprehensive Reviews in Food Science and Food Safety 4, no. 2 (April 2005): 34–42. http://dx.doi.org/10.1111/j.1541-4337.2005.tb00071.x.

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Yusha’u, Muhammad, Muhammad I. Umar, Awwali Tati, and Abimbola A. Orukotan. "Enterobacterial contamination of some meat products commercially available in Kaduna metropolis." Bayero Journal of Pure and Applied Sciences 11, no. 1 (February 7, 2019): 220. http://dx.doi.org/10.4314/bajopas.v11i1.36s.

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Ledesma, Estefanía, Manuel Rendueles, and Mario Díaz. "Spanish smoked meat products: Benzo(a)pyrene (BaP) contamination and moisture." Journal of Food Composition and Analysis 37 (February 2015): 87–94. http://dx.doi.org/10.1016/j.jfca.2014.09.004.

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KEERATIPIBUL, SUWIMON, THANYAPORN OUPAICHIT, and PUNNIDA TECHARUWICHIT. "Contamination Profiles of Escherichia coli and Enterococci in Steamed Chicken Meat Products." Journal of Food Protection 72, no. 9 (September 1, 2009): 1821–29. http://dx.doi.org/10.4315/0362-028x-72.9.1821.

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This study determined the sources of contamination by Escherichia coli and enterococci in frozen ready-to-eat chicken products. The efficiency of the heat treatment process was sufficient to eliminate E. coli or enterococci. However, the prevalence of E. coli and enterococci in cooked chicken after chilling was 2.7%, and after slicing and dicing it was 1.3 and 9.3%, respectively. These results indicated that contamination occurred after cooking. In the finished product, E. coli was absent, while enterococcus prevalence was reduced to 1.3%. The environment at each production step, such as the machine surfaces, workers' gloves, and the condensate, was sampled to determine the correlation with the contamination in products. E. coli and enterococci were found on the machine surfaces in all production steps, but E. coli contamination was mostly from the infeed transfer belt at the chilling step, while the enterococcus contamination arose mostly from the slicing or dicing steps, especially from the dicing machine belt, which directly contacts the products. Indeed, E. coli and enterococci were detected on food contact surfaces throughout the production period, including prior to its commencement. These results indicated that the cleaning before and during the production process was ineffective. In addition, cleaning and sanitizing food contact surfaces followed by nonfood contact surfaces (floor and drains) by use of a high-pressure water hose created aerosol with microbes from the floors and drains and spread such microbes onto already cleaned food contact surfaces.

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Sinelnikova, M. A., Luybov S. Buzoleva, N. Yu Bespechuk, and G. G. Koltun. "INDICATION OF LISTERIA MONOCYTOGENES IN MEAT AND MEAT PRODUCTS IN THE TERRITORY OF AGRICULTURAL PROVINCE." Hygiene and sanitation 96, no. 6 (March 27, 2019): 590–93. http://dx.doi.org/10.18821/0016-9900-2017-96-6-590-593.

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In recent decades, the majority of outbreaks of listeriosis with a high percentage of deaths was caused by the consumption of food products, including meat and meat products. One of the main principles of prevention of listeriosis in humans and animals is a constant quality control of food and feeds. The district of the Ussurisk city specializes mainly in the production of agricultural products. Meat production work on the raw materials of local origin, and the imported meat is also used. There was executed a study concerning the possibility of the contamination of meat products of Listeria monocytogenes on the territory of the agricultural province of the district of the Ussurisk city for the period from 2012 to 2015. A total of 21491 sample products were investigated according to rules “Common sanitary and epidemiological and hygienic requirements for goods subject to sanitary-and-epidemiologic supervision (control)” of the Customs Union (Chapter II, section 1) and the Technical Regulations of the Customs Union № 880 “About security of food “(Appendix 1). The presence of 45 positive cases of L. monocytogenes was revealed, at that the most of them have been found in meat products and poultry meat. Observations of the occurrence rate of L. monocytogenes in meat of the imported production for a number of years show these the pathogenic bacteria to be isolated every year in 40% - 66.6% of cases (of all positive cases of isolation from meat). This meat was imported mainly from countries such as Brazil, Paraguay, New Zealand, Austria, England, Uruguay. A large proportion of meat and meat products, contaminated by L. monocytogenes enters the territory of Primorsky Kray from Latin America. It is important to note that meat and meat products contaminated by these pathogens were also produced in the territory of the district of the city of Ussurisk. In connection with it there is obvious the need as for further continuation of monitoring products on the market, as a survey of agricultural animals of private and public farms in the district.

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Jribi, Hela, Hanen Sellami, Siala Mariam, Salma Smaoui, Asma Ghorbel, Salma Hachicha, Lucie Benejat, Feriel Messadi-Akrout, Francis Mégraud, and Radhouane Gdoura. "Isolation and Identification of Campylobacter spp. from Poultry and Poultry By-Products in Tunisia by Conventional Culture Method and Multiplex Real-Time PCR." Journal of Food Protection 80, no. 10 (August 30, 2017): 1623–27. http://dx.doi.org/10.4315/0362-028x.jfp-16-321.

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ABSTRACT Thermophilic Campylobacter spp. are one of the primary causes of bacterial human diarrhea. The consumption of poultry meats, by-products, or both is suspected to be a major cause of human campylobacteriosis. The aims of this study were to determine the prevalence of thermophilic Campylobacter spp. in fresh poultry meat and poultry by-products by conventional culture methods and to confirm Campylobacter jejuni and Campylobacter coli isolates by using the multiplex PCR assay. Two hundred fifty fresh poultry samples were collected from a variety of supermarkets and slaughterhouses located in Sfax, Tunisia, including chicken (n =149) and turkey (n =101). The samples were analyzed using conventional microbiological examinations according to the 2006 International Organization for Standardization method (ISO 10272-1) for Campylobacter spp. Concurrently, a real-time PCR was used for identification of C. jejuni and C. coli. Of the 250 samples of poultry meat and poultry by-products, 25.6% (n = 64) were contaminated with Campylobacter spp. The highest prevalence of Campylobacter spp. was found in chicken meat (26.8%) followed by turkey meat (23.7%). Among the different products, poultry breasts showed the highest contamination (36.6%) followed by poultry by-products (30%), poultry wings (28%) and poultry legs (26%) showed the lowest contamination, and no contamination was found on neck skin. Of the 64 thermophilic Campylobacter isolates, C. jejuni (59.7%) was the most frequently isolated species and 10.9% of the isolates were identified as C. coli. All of the 64 Campylobacter isolates identified by the conventional culture methods were further confirmed by PCR. The seasonal peak of Campylobacter spp. contamination was in the warm seasons (spring and summer). The study concluded that high proportions of poultry meat and poultry by-products marketed in Tunisia are contaminated by Campylobacter spp. Furthermore, to ensure food safety, poultry meats must be properly cooked before consuming.

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Maky, Mohamed Abdelfattah, Mohamed A. A. Abd-ElRasoul, and Mohammed Salah. "Evaluation of some food additives and heavy metals in Egyptian meat products." January-June 6, no. 1 (2020): 61–68. http://dx.doi.org/10.14202/ijoh.2020.61-68.

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Background and Aim: Contamination of processed meat by chemicals, either by their addition for enhancing the product quality or as a result of contamination during the manufacturing process, is a crucial food safety issue that threatens human health. This research was conducted to estimate the contamination levels by harmful chemical contaminants, including nitrite, lead, cadmium, and phosphate in the Egyptian processed meats. Materials and Methods: In our study, 20 samples of each frozen sausage, pastirma, and luncheon were collected and prepared for the detection of chemical contaminants, including nitrite, lead, cadmium, phosphorus, and phosphate. Results: Pastirma showed the highest nitrite and lead levels (163.65±22.633 and 0.805±0.173 ppm) and the lowest levels in phosphorus and phosphate (2.294±0.19 and 9.084±0.755 g/kg) whereas sausage recorded the highest concentration of cadmium (0.073±0.008 ppm), phosphorus and phosphate (13.268±1.129 and 52.54±4.472 g/kg, respectively). However, the estimation of nitrite, lead, cadmium, and phosphate levels in sausage, pastirma, and luncheon was considered within the acceptable daily intake. Moreover, target hazard quotient and hazard index of all analyzed chemical contaminants in different processed meat were below one, indicating the safety of these meat products without any danger to human health. The probability of developing cancer was measured using carcinogenic risk (CR) where pastirma and luncheon recorded satisfactory levels away from developing cancer because of lead (4.59E-04 and 1.87E-04, respectively) and cadmium (7.60E-04 and 3.80E-04, respectively) contamination. Surprisingly, the cadmium level in sausage samples represented a relevant CR for consumers (1.90E-03). Conclusion: Periodical surveillance of meat chemical contaminants is a vital issue for human health maintenance.

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ŁASZKIEWICZ, BEATA, PIOTR SZYMAŃSKI, and DANUTA KOŁOŻYN-KRAJEWSKA. "Quality problems in mechanically separated meat." Medycyna Weterynaryjna 75, no. 01 (2019): 6157–2019. http://dx.doi.org/10.21521/mw.6157.

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Mechanically separated meat (MSM) is obtained from bones or fragments with naturally adherent soft tissue by mechanical separation of soft tissue residues from bones remaining after cutting and punching poultry, pork and beef carcasses. Mechanically separated meat is a raw material commonly used in processing in Poland and other countries. The dominant species in the production of mechanically separated meat in Europe is poultry, mainly because of the increase in the consumption of boneless meat and its products. Mechanically separated meat is characterized by poorer technological and physicochemical properties and lower durability compared to poultry meat cut by hand. The high microbiological contamination of raw material limits its further use. The microbiological quality of mechanically separated meat has a significant impact on the microbiological stability and health safety of products manufactured from it. In industrial practice, mechanically separated meat is preserved by freezing or curing. In view of problems with the microbiological quality of mechanically separated meat, it seems advisable to search for new methods of preserving MSM and to improve the existing ones

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RAYMAN, K., K. F. WEISS, G. RIEDEL, and G. JARVIS. "Microbiological Quality of Canadian Frozen Meat Pies." Journal of Food Protection 49, no. 8 (August 1, 1986): 634–38. http://dx.doi.org/10.4315/0362-028x-49.8.634.

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One hundred and twenty samples of a variety of frozen meat pies were collected from 20 manufacturers across Canada and analyzed for aerobic colony count, coliforms, Salmonella, Clostridium perfringens, Staphylococcus aureus, and yeasts and molds. Salmonella was not isolated from any of the pies and only low numbers of C. perfringens and S. aureus were found. The highest aerobic colony count, coliforms and yeasts and molds were observed in pies with uncooked pastry. The degree of contamination in these pies was not alarmingly high to warrant establishment of microbiological standards or guidelines for these products.

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Tebbutt, Grahame M. "Microbiological contamination of cooked meats and environmental sites in premises selling both raw and cooked meat products." International Journal of Environmental Health Research 3, no. 4 (December 1993): 209–16. http://dx.doi.org/10.1080/09603129309356786.

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HSIEH, YUN-HWA P., BETSY B. WOODWARD, and SHIOW-HUEY HO. "Detection of Species Substitution in Raw and Cooked Meats Using Immunoassays." Journal of Food Protection 58, no. 5 (May 1, 1995): 555–59. http://dx.doi.org/10.4315/0362-028x-58.5.555.

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Federal and state laws require that raw and cooked meats be accurately represented as to the species of meat they contain. A total of 806 raw and 96 cooked meat samples collected from Florida retail markets were examined for regulatory control of these products. An agar-gel immunodiffusion method was used for the identification of beef, pork and horse species in uncured raw meats. Enzyme-linked immunosorbent assays were used to identify poultry and sheep in raw meats and all species in cured raw meats and cooked meats. A positive violative sample was reported only if the target extraneous species present exceeded a 1% level. Results indicated that the overall rate of substituted species in both cooked and raw meat samples was 16.6%. Percentage of violation in cooked products was higher than that in raw meats (22.9% versus 15.9%). The undeclared species found in ground beef and veal products included sheep, pork and poultry, in descending order of frequency. The major substituting species found in ground pork, ground turkey and ground lamb, however, was beef. Horse meat was not detected in any sample tested. Intact pieces of raw meat tested were all correctly labeled. The source of substitution/contamination also was investigated and discussed. Current retail practices in meat markets show a significant problem with mixing of undeclared species in ground and comminuted meat products.

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CHEN, FUR-CHI, SANDRIA GODWIN, and EDGAR CHAMBERS. "An Immunoassay for Quantification of Contamination by Raw Meat Juice on Food Contact Surfaces." Journal of Food Protection 79, no. 11 (November 1, 2016): 1971–76. http://dx.doi.org/10.4315/0362-028x.jfp-16-056.

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ABSTRACT Raw chicken products often are contaminated with Salmonella and Campylobacter, which can be transmitted from packages to contact surfaces. Raw meat juices from these packages also provide potential media for cross-contamination. There are limited quantitative data on the levels of consumer exposure to raw meat juice during shopping for and handling of chicken products. An exposure assessment is needed to quantify the levels of transmission and to assess the risk. An enzyme-linked immunosorbent assay (ELISA) was developed and validated for quantitative detection of raw meat juice on hands and various food contact surfaces. Analytical procedures were designed to maximize the recovery of raw meat juice from various surfaces: hands, plastic, wood, stainless steel, laminated countertops, glass, and ceramics. The ELISA was based on the detection of a soluble muscle protein, troponin I (TnI), in the raw meat juice. The assay can detect levels as low as 1.25 ng of TnI, which is equivalent to less than 1 μl of the raw meat juice. The concentrations of TnI in the raw meat juices from 10 retail chicken packages, as determined by ELISA, were between 0.46 and 3.56 ng/μl, with an average of 1.69 ng/μl. The analytical procedures, which include swabbing, extraction, and concentration, enable the detection of TnI from various surfaces. The recoveries of raw meat juice from surfaces of hands were 92%, and recoveries from other tested surfaces were from 55% on plastic cutting boards to 75% on laminated countertops. The ELISA developed has been used for monitoring the transfer of raw meat juice during shopping for and handling of raw chicken products in our studies. The assay also can be applied to other raw meat products, such as pork and beef.

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Ou, Qianting, Yang Peng, Dongxin Lin, Chan Bai, Ting Zhang, Jialing Lin, Xiaohua Ye, and Zhenjiang Yao. "A Meta-Analysis of the Global Prevalence Rates of Staphylococcus aureus and Methicillin-Resistant S. aureus Contamination of Different Raw Meat Products." Journal of Food Protection 80, no. 5 (March 30, 2017): 763–74. http://dx.doi.org/10.4315/0362-028x.jfp-16-355.

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ABSTRACTPrevious research has indicated that raw meats are frequently contaminated with Staphylococcus aureus, but data regarding the pooled prevalence rates of S. aureus and methicillin-resistant S. aureus (MRSA) contamination in different types of raw meat products (beef, chicken, and pork) and across different periods, regions, and purchase locations remain inconsistent. We systematically searched the PubMed, EMBASE, Ovid, Web of Science, and HighWire databases to identify studies published up to June 2016. The STROBE guidelines were used to assess the quality of the 39 studies included in this meta-analysis. We observed no significant differences in the pooled prevalence rates of S. aureus and MRSA contamination identified in various raw meat products, with overall pooled prevalence rates of 29.2% (95% confidence interval [CI], 22.8 to 35.9%) and 3.2% (95% CI, 1.8 to 4.9%) identified for the two contaminants, respectively. In the subgroup analyses, the prevalence of S. aureus contamination in chicken products was highest in Asian studies and significantly decreased over time worldwide. In European studies, the prevalence rates of S. aureus contamination in chicken and pork products were lower than those reported on other continents. The pooled prevalence rates of S. aureus contamination in chicken and pork products and MRSA contamination in beef and pork products were significantly higher in samples collected from retail sources than in samples collected from slaughterhouses and processing plants. These results highlight the need for good hygiene during transportation to and manipulation at retail outlets to reduce the risk of transmission of S. aureus and MRSA from meat products to humans.

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Ton That Nhuan, Than, Tuyet Mai Ngo Thi, and Ngoc Lan Pham Thi. "Assessment of microbiological contamination levels in processed meat products from markets in southern Hue city." Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam 4, no. 1 (February 24, 2021): 13–14. http://dx.doi.org/10.47866/2615-9252/vjfc.2773.

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Processed meat products are commonplace foods that are becoming increasingly popular in consumers' daily diets. Therefore, it is highly essential to assess the extent of microbiological contamination in the samples of processed meat products from markets in a bid to provide updated data of microbiological contamination to relevant agencies and local consumers as part of the current state of food safety and hygiene in the locality. A survey on microbiological contamination of processed meat products was conducted on samples collected from some markets in Southern Hue city. The 90 samples of three groups of fermented meat, packaged and non-packaged meat were analyzed. The results showed that, 100% of the samples were contaminated with aerobic microorganisms, Coliforms and Escherichia coli, in which 100% of the samples of Coliforms and E. coli did not meet the quality norms set by the Ministry of Health. The total aerobic microorganisms, Coliforms and E. coli ranged from 2.7 × 103 to 2.8 × 109 CFU/g, 1.1 × 104 to 1.5 × 108 MPN/g and 1.1 × 102 to 9.2 × 105 MPN/g, respectively. No presence of Clostridium perfringens or Staphylococcus aureus was detected in the examined samples.

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Mourad, Hamiroune, Djemal Mahmoud, and Saidani Khelaf. "Contamination of meat products by coagulase positive staphylococci in the Algiers, Algeria." African Journal of Microbiology Research 11, no. 30 (August 14, 2017): 1218–22. http://dx.doi.org/10.5897/ajmr2017.8621.

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50

KRAUTIL, FIONA L., and JOHN D. TULLOCH. "Microbiology of Mechanically Recovered Meat." Journal of Food Protection 50, no. 7 (July 1, 1987): 557–61. http://dx.doi.org/10.4315/0362-028x-50.7.557.

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Abstract:

The microbiological quality of Mechanically Recovered Meat (MRM) produced in 11 machines at eight meat plants was investigated. Aerobic Plate Counts (APC) were incubated at 35°C for 3 d, 21°C for 5 d and 4°C for 7 d. The number of samples contaminated with Salmonella was also determined. Overall, 85% of MRM had acceptable 35°C APCs of less than 106 CFU/g, but 30% of MRM had 21°C APCs greater than 106 CFU/g. The latter samples represented 47% of MRM lots, indicating that a significant amount of MRM produced during this survey would be expected to have a limited shelf life. Salmonella contamination was much higher in MRM than reported in other raw meat and meat products, with 39% of samples contaminated with 13 serovars. Quality of MRM varied between plants, with only three plants able to consistently produce good quality MRM. The best product was produced at plants which boned out on the premises, held bones at less than 10°C, and processed them within 8 h.

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

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