Journal articles: 'Meat – Microbiology – Technique'

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Sumitro, Eko Adi. "EVALUASI PROSES PENGOLAHAN DAGING RAJUNGAN PADA PT KML LOBUK KECAMATAN BLUTO KABUPATEN SUMENEP." Journal of Food Technology and Agroindustry 1, no. 2 (October 22, 2019): 9–14. http://dx.doi.org/10.24929/jfta.v1i2.723.

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One of crab meat preservation process is used pasteurization. Based on the field observation, there is a problem in the crab meat pasteurized at crab harvest season, so that there are some crab meat hoarding in mini plant which cause of imbalance between amount of crab meat peeler and amount of crab meat. It needs good strategy or technique to make the quality of crab meat stay awake. At this process time, the crab meat is kept by using ice for raw state crab meat and ripe state crab meat to waiting the stripping process. The aim of this research is to assess the different storage of crab meat in the raw state and ripe state by using ice in mini plant which affect the quality of crab meat that have produced before pasteurization process in crab meat organoleptic (appearance, smell, taste, and texture), microbiology (content of TPC, Coliform, and E. coli), and chemically (proximate). The result of this research inform organoleptic ally that quality, microbiology, and proximate result of raw state crab meat and ripe state crab meat.

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JEYAMKONDAN, S., D. S. JAYAS, and R. A. HOLLEY. "Review of Centralized Packaging Systems for Distribution of Retail-Ready Meat." Journal of Food Protection 63, no. 6 (June 1, 2000): 796–806. http://dx.doi.org/10.4315/0362-028x-63.6.796.

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There is growing interest in centralized preparation of retail-ready meat cuts for distribution to widely dispersed retail stores due to the convenience of having high-quality ready-to-go products that are consistently provided to consumers at lower cost. Various centralized packaging techniques are described. Of all packaging techniques, master packaging is the most economical and shows promise for commercial application. Nevertheless, the master-packaging technique must be integrated with strict temperature control in a narrow range just above freezing (−1.5 ± 0.5°C), good processing hygiene, and maintenance of a completely anoxic atmosphere in the package headspace throughout the distribution period to maximize storage life. Packaging using the CAPTECH process reduces the residual O2 present in the headspace to 300 ppm. Oxygen scavengers must be incorporated in the package to absorb the residual O2 and preserve the metmyoglobin reducing activity of meat tissues. Integration of all these technologies can provide a storage life of retail-ready meat up to 10 weeks in the master package followed by 3 days of retail display life. This extension of storage life is sufficient for transporting meat to distant markets.

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CAPITA, ROSA, MIGUEL PRIETO, and CARLOS ALONSO-CALLEJA. "Sampling Methods for Microbiological Analysis of Red Meat and Poultry Carcasses." Journal of Food Protection 67, no. 6 (June 1, 2004): 1303–8. http://dx.doi.org/10.4315/0362-028x-67.6.1303.

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Microbiological analysis of carcasses at slaughterhouses is required in the European Union for evaluating the hygienic performance of carcass production processes as required for effective hazard analysis critical control point implementation. The European Union microbial performance standards refer exclusively to the excision method, even though swabbing using the wet/dry technique is also permitted when correlation between both destructive and nondestructive methods can be established. For practical and economic reasons, the swab technique is the most extensively used carcass surface-sampling method. The main characteristics, advantages, and limitations of the common excision and swabbing methods are described here.

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TOYODA, ATSUSHI, MITSURU NAKAJO, HIROYUKI KAWACHI, TOHRU MATSUI, and HIDEO YANO. "PCR Detection of Bovine Mitochondrial DNA Derived from Meat and Bone Meal in Feed." Journal of Food Protection 67, no. 12 (December 1, 2004): 2829–32. http://dx.doi.org/10.4315/0362-028x-67.12.2829.

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Because bovine meat and bone meal (MBM) is thought to be a major source of bovine spongiform encephalopathy, we developed a PCR-based method for detection of bovine MBM in animal feed. We isolated bone particles from feed containing bovine MBM using a separation technique based on specific gravity and then washed bone particles with sodium hypochlorite solution and an EDTA–proteinase K solution. The mitochondrial DNA was extracted from bone particles and amplified using PCR with cattle-specific primers. Bovine DNA was not detected in a milk replacer containing dried skim milk and dried whey, but bovine DNA was detected in the milk replacer that was mixed with bovine MBM. Other cattle-derived materials in feeds did not interfere with the selective detection of bovine MBM. This method allowed detection of bovine mitochondrial DNA in feed with 0.1% added bovine MBM. When the treatment with sodium hypochlorite was excluded, bovine DNA derived from MBM could not be distinguished from bovine DNA derived from other bovine materials. However, the exclusion of this treatment improved the detection limit of bovine MBM in feed. This method appears suitable for the selective detection of bovine MBM in feed.

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SHAW, B. G., C. D. HARDING, W. H. HUDSON, and L. FARR. "Rapid Estimation of Microbial Numbers on Meat and Poultry by the Direct Epifluorescent Filter Technique." Journal of Food Protection 50, no. 8 (August 1, 1987): 652–57. http://dx.doi.org/10.4315/0362-028x-50.8.652.

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The direct epifluorescent filter technique (DEFT) for rapid estimation of microbial numbers was evaluated by comparison with the plate count on a variety of uncooked red meat and poultry samples. Good agreement [correlation coefficient (r) = 0.95–0.96] was obtained from samples with plate counts of 5 × 103/g or /cm2 and above from red meat carcasses (surface swabbed), aerobic or vacuum packed chill-stored joints (surface sampled - stomachered) and frozen beef (thawed stomachered). For stored and unstored raw poultry sampled by skin scraping or stomachering of muscle and skin good overall correlation (r = 0.88–0.89) was obtained between the DEFT count and the plate count in the ranges 1.1 × 103 to 1.3 × 107/cm2 (skin scraping) and 1 × 104 to 9.5 × 106/g (muscle and skin) even though the DEFT always overestimated counts on samples on which no growth had occurred (plate count <7×104/cm2 or <1×105/g). However, good linearity between DEFT and plate counts allowed use of the regression equation to obtain a good estimate of the plate count on these samples. The DEFT was unsuitable for application to poultry neck skin sampled by shaking because particulate material interfered with counting. This was also a problem with Mechanically Recovered Meat although the DEFT gave a fair estimate (r = 0.72) of the plate count on certain types (beef and veal) of this product. The DEFT was capable of providing counts within 35 to 45 min and its applicability to the rapid estimation of bacterial numbers in meat and poultry is discussed.

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Beckers, H. J., P. D. Tips, E. Delfgou-van Asch, and R. Peters. "Evaluation of an enzyme immunoassay technique for the detection of salmonellas in minced meat." Letters in Applied Microbiology 2, no. 3 (September 1986): 53–56. http://dx.doi.org/10.1111/j.1472-765x.1986.tb01514.x.

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HANSSON, INGRID B. "Microbiological Meat Quality in High- and Low-Capacity Slaughterhouses in Sweden." Journal of Food Protection 64, no. 6 (June 1, 2001): 820–25. http://dx.doi.org/10.4315/0362-028x-64.6.820.

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The purpose of this study was to investigate the bacterial count on beef and pork carcasses, a comparison being made between different-sized slaughterhouses in Sweden. Samples were taken from the flank and sternum of 200 beef and 200 pork carcasses, with half of the samples being collected from low-capacity slaughterhouses. Sampling was carried out at the end of the slaughter-line from 25 beef carcasses and/or 25 pork carcasses in each abattoir. Analyses were performed of the aerobic microorganisms, coliform bacteria, coagulase-positive staphylococci, and presumptive Escherichia coli. No significant differences were found in the amount of aerobic microorganisms between pork carcasses from low- and high-capacity slaughterhouses. In beef carcasses, however, there was a significantly greater amount of aerobic microorganisms in beef carcasses slaughtered at low-capacity slaughterhouses. Within the group of high-capacity abattoirs there was a very small variation in the amount of aerobic bacteria between the different slaughterhouses that could be explained by their having almost the same evisceration technique. The evisceration technique differs more among the low-capacity slaughterhouses, which is probably the main reason for the wide variation in the amount of aerobic bacteria. Coliform bacteria, coagulase-positive staphylococci, and presumptive E. coli were more common on pork carcasses than on beef carcasses. There were also significantly higher amounts of these bacteria in pork carcasses from the high-capacity slaughterhouses.

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Vytřasová, J., M. Pejchalová, K. Harsová, and Š. Bínová. "Isolation ofArcobacter butzleri andA. cryaerophilus in samples of meats and from meat-processing plants by a culture technique and detection by PCR." Folia Microbiologica 48, no. 2 (March 2003): 227–32. http://dx.doi.org/10.1007/bf02930960.

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GILL, C. O., M. BADONI, and J. C. McGINNIS. "Microbiological Sampling of Meat Cuts and Manufacturing Beef by Excision or Swabbing†." Journal of Food Protection 64, no. 3 (March 1, 2001): 325–34. http://dx.doi.org/10.4315/0362-028x-64.3.325.

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Groups of 25 beef or pork loin primal cuts or of pieces of stored or not stored manufacturing beef were sampled by excision and by swabbing with cotton wool, sponge, and gauze. Total aerobic counts, coliforms, and Escherichia coli from each sample were enumerated. Values for the mean log10, log10 mean, and/or the log10 total numbers recovered were calculated for each set of 25 bacterial counts. Those statistics indicated that, for product sampled without storage, swabbing with cotton wool or sponge recovered about 30%, and swabbing with gauze recovered about 10% of the bacteria recovered by excision sampling; but that for product sampled after storage, swabbing with cotton wool or sponge recovered about 50% and swabbing with gauze recovered about 15% of the bacteria recovered by excision sampling. However, the incidences of samples positive for coliforms and E. coli were less for stored than for nonstored product with all methods of sampling. The findings indicate that the conditions of meat surfaces, the handling of product, and the state of the microflora might all affect the numbers of bacteria recovered by any sampling technique. Thus, the relationship between the numbers recovered by excision or any selected swabbing technique may differ for different types of noncomminuted, raw meat product.

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Borodkina, I. V., N. B. Shadrova, O. V. Pruntova, and S. I. Danilchenko. "VALIDATION OF METHOD FOR YERSINIA ENTEROCOLITICA ISOLATION FROM RAW MATERIALS OF ANIMAL ORIGIN." Veterinary Science Today, no. 2 (June 28, 2019): 60–65. http://dx.doi.org/10.29326/2304-196x-2019-2-29-60-65.

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Upward trend in the number of human yersiniosis cases, caused by bacterium Yersinia enterocolitica, is globally observed nowadays. This microorganism is widely spread in the environment, able to persist for prolonged periods in animal products and propagate under low temperatures. Basic infection sources are meat and meat products. In order to isolate Yersinia enterocolitica from food and feed samples horizontal method for the detection pursuant to GOST ISO 10273-2013 was used. It was noted, that Yersinia enterocolitica isolation is associated with certain difficulties, because the sample contains only small quantities of the agent and only the use of special techniques allows removing the concurrent microflora. It was proposed to use cold enrichment (4 ± 1) °C of the test material before conventional technique is started. The technique was validated pursuant to GOST ISO 16140-2011. As a result, it was established that validated method for Yersinia enterocolitica bacteria detection in food products, performed at the Microbiology Laboratory, is specific. The method sensitivity is 10 CFU/cm3. Intralaboratory reproducibility and repeatability were confirmed by relevant tests. Additional culture step at (4 ± 1) °C allows complete inhibition of non-psychrophilic microorganisms’ growth.

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FLISS, I., R. E. SIMARD, and A. ETTRIKI. "Microbiological Quality of Different Fresh Meat Species in Tunisian Slaughterhouses and Markets." Journal of Food Protection 54, no. 10 (October 1, 1991): 773–77. http://dx.doi.org/10.4315/0362-028x-54.10.773.

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This study was undertaken to evaluate the bacterial contamination level of fresh meat from four different (meat samples) animal species, namely bovine, ovine, poultry, and equine (270 carcasses) collected in various Tunisian slaughterhouses and markets. The level of contamination was assessed using the excised skin technique. All meat surface samples were analyzed for total aerobic microflora, total coliforms, fecal coliforms, and Escherichia coli as an indicator of fecal contamination. Regardless of animal species considered, counts were relatively high for fresh prepared meat. The mean level of contamination for all the meat samples varied from 5.104 to 3.105 CFU/cm2 for total aerobic mesophilic microflora, from 2.102 to 2.103 CFU/cm2 for total coliforms, from 4.101 to 2.102 for fecal coliforms and from 101 to 102 for E. coli. Ovine and poultry carcasses had the highest contamination level. The highest contamination levels were obtained from carcasses prepared in a municipal slaughterhouse and from local markets, where handling and storage conditions were often inappropriate. In this particular case, the total aerobic microflora count reached levels as high as 106 CFU/cm2.

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Surányi, József, John-Lewis Zinia Zaukuu, László Friedrich, Zoltan Kovacs, Ferenc Horváth, Csaba Németh, and Zoltán Kókai. "Electronic Tongue as a Correlative Technique for Modeling Cattle Meat Quality and Classification of Breeds." Foods 10, no. 10 (September 26, 2021): 2283. http://dx.doi.org/10.3390/foods10102283.

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Discrimination and species identification of meat has always been of paramount importance in the European meat market. This is often achieved using different conventional analytical methods but advanced sensor-based methods, such as the electronic tongue (e-tongue), are also gaining attention for rapid and reliable analysis. The aim of this study was to discriminate Angus, domestic buffalo, Hungarian Grey, Hungarian Spotted cattle, and Holstein beef meat samples from the chuck steak part of the animals, which mostly contained longissimus dorsi muscles, using e-tongue as a correlative technique with conventional methods for analysis of pH, color, texture, water activity, water-holding capacity, cooking yield, water binding activity, and descriptive sensory analysis. Analysis of variance (ANOVA) was used to determine significant differences between the measured quality traits of the five-meat species after analysis with conventional analytical methods. E-tongue data were visualized with principal component analysis (PCA) before classifying the five-meat species with linear discriminant analysis (LDA). Significant differences were observed among some of the investigated quality parameter. In most cases, Hungarian Grey was most different from the other species. Using e-tongue, separation patterns could be observed in the PCA that were confirmed with 100% recognition and 97.5% prediction of all the different meat species in LDA.

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CARROLL, SHANNON A., LEWIS E. CARR, EDWARD T. MALLINSON, CHINTA LAMICHANNE, BRANDT E. RICE, DAVID M. ROLLINS, and SAM W. JOSEPH. "Development and Evaluation of a 24-Hour Method for the Detection and Quantification of Listeria monocytogenes in Meat Products." Journal of Food Protection 63, no. 3 (March 1, 2000): 347–53. http://dx.doi.org/10.4315/0362-028x-63.3.347.

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A 24-h filter monitor-based test, Listeria-SELeCT, has been developed to quantify Listeria monocytogenes organisms in meat samples with a sensitivity of ≤1.0 CFU/g. The technique comprises a filter monitor–based system and a colony lift immunoassay to identify and enumerate the target organism. Meat homogenates were centrifuged and the eluate was filtered to trap and immobilize the microorganisms on the filter. Fraser broth was then added to the filter apparatus to allow the organisms to become established overnight and to inhibit contaminants, after which the filters were transferred onto Modified Oxford medium agar, a selective medium for L. monocytogenes. After 10 to 12 h, a colony lift immunoassay was used to confirm and enumerate suspect colonies on the filter. A correlation study between the Listeria-SELeCT method and the most probable number technique showed the Listeria-SELeCT to be considerably more accurate than the most probable number for quantitatively determining the number of viable organisms in meat samples. Because of ease and speed of testing, the Listeria-SELeCT system also provided major advantages over the most probable number technology.

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Bülte, M., and G. Reuter. "The bioluminescence technique as a rapid method for the determination of the microflora of meat." International Journal of Food Microbiology 2, no. 6 (December 1985): 371–81. http://dx.doi.org/10.1016/0168-1605(85)90028-5.

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BAYARRI, SUSANA, MARÍA J. GRACIA, CONSUELO PÉREZ-ARQUILLUÉ, REGINA LÁZARO, and ANTONIO HERRERA. "Toxoplasma gondii in Commercially Available Pork Meat and Cured Ham: A Contribution to Risk Assessment for Consumers." Journal of Food Protection 75, no. 3 (March 1, 2012): 597–600. http://dx.doi.org/10.4315/0362-028x.jfp-11-350.

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Toxoplasmosis is an infection caused by Toxoplasma gondii, whose transmission has usually been attributed to ingestion of undercooked or raw meat. Dry-cured ham is a high-quality meat product of increasing economic relevance, and epidemiological studies point to cured meat products as a risk factor for acquiring toxoplasmosis. With the aim of contributing to the risk assessment process, 50 samples of fresh pork meat and commercial cured ham were collected in the city of Zaragoza (northeastern Spain), and the presence of viable forms of T. gondii was analyzed. A mouse concentration bioassay technique was used, and the presence of the parasite in mice was determined by indirect immunofluorescence assay. T. gondii was detected in two samples of rib, reflecting a frequency of 8% positive fresh pork meat (4% positivity of total samples analyzed). Brains of seropositive mice were analyzed by histology and PCR, although the parasite was not isolated in the seroconverted mice. No viable forms were detected either in other types of fresh meat or in the samples of cured ham.

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Gonzalez, I., T. Garcia, A. Antolin, P. E. Hernandez, and R. Martin. "Development of a combined PCR-culture technique for the rapid detection of Arcobacter spp. in chicken meat." Letters in Applied Microbiology 30, no. 3 (March 2000): 207–12. http://dx.doi.org/10.1046/j.1472-765x.2000.00696.x.

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Walls, Isabel, J. J. Sheridean, R. W. Welch, and D. A. McDowell. "Separation of micro-organisms from meat and their rapid enumeration using a membrane filtration-epifluorescent microscopy technique." Letters in Applied Microbiology 10, no. 1 (January 1990): 23–26. http://dx.doi.org/10.1111/j.1472-765x.1990.tb00086.x.

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LINTON, R. H., W. G. EISEL, and P. M. MURIANA. "Comparison of Conventional Plating Methods and Petrifilm for the Recovery of Microorganisms in a Ground Beef Processing Facility†." Journal of Food Protection 60, no. 9 (September 1, 1997): 1084–88. http://dx.doi.org/10.4315/0362-028x-60.9.1084.

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The objective of this study was to compare recovery of microorganisms for various beef samples and beef contact surfaces using conventional pour plating techniques and Petrifilm methods. Comparisons for aerobic plate count (APC), coliform count (CC), and Escherichia coli count (ECC) were done for 104 fresh or frozen retail cuts and 56 food surface or food contact surfaces. Samples were taken at a midwestern retail ground beef processing plant during a 12-month project. APC comparisons were made for pour plating using Trypticase soy agar versus Aerobic Plate Count Petrifilm. CC and ECC were compared for pour plating using violet red bile + MUG agar versus E. coli Petrifilm. Overall, paired t tests revealed a significantly higher recovery for APC from fresh and frozen beef samples using the pour plating technique (P ≤ 0.05). No significant differences (P > 0.05) were observed for CC from fresh and frozen meat samples. Recovery of E. coli from many beef samples was better using Petrifilm. Significantly higher ECCs were observed from fresh and frozen meat samples using Petrifilm compared to the pour plating technique (P ≤ 0.05). For food surfaces and food contact surfaces, a comparison between pour plating and Petrifilm was done for aerobic plate count. No significant differences (P > 0.05) in recovery could be found between methods. A comparison between neutralizing buffer and letheen broth for recovery of surface microorganisms was done for both the APC pour plating method and APC Petrifilm. In both cases, recovery when using letheen broth was significantly (P ≤ 0.05) higher than neutralizing buffer. Because it is convenient and gave comparative results, Petrifilm offers a good alternative for environmental microbial testing and red meat product testing.

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GILL, C. O., S. D. M. JONES, and A. K. W. TONG. "Application of a Temperature Function Integration Technique to Assess the Hygienic Adequacy of a Process for Spray Chilling Beef Carcasses." Journal of Food Protection 54, no. 9 (September 1, 1991): 731–36. http://dx.doi.org/10.4315/0362-028x-54.9.731.

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The hygienic performance of a commercial beef carcass cooling process was assessed by a temperature function integration technique. The process involves the automatic loading of beef sides into two continuous chillers, where the sides are periodically sprayed with water during the early part of the process, and subsequently are exposed to subzero air temperatures. The times required for the beef sides to cool to a deep temperature of 7°C indicated that the process was in accord with currently accepted views of Good Manufacturing Practice. The potential proliferations of Escherichia coli were calculated from 48 temperature histories obtained from the site-on-side surfaces that have been shown to remain at the highest temperatures for the longest periods. The extent of calculated E. coli proliferation did not correlate significantly with the time for deep tissue to cool to a chilled temperature. The range of proliferation values was comparable with the ranges obtained for other, dissimilar meat cooling processes. The spray-chilling process therefore met with a temperature function integration criterion for the hygienic adequacy of meat cooling processes that had been proposed on the basis of the finding from other meat cooling procedures.

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Cloak, O. M., G. Duffy, J. J. Sheridan, D. A. McDowell, and I. S. Blair. "Development of a Surface Adhesion Immunofluorescent Technique for the rapid detection ofSalmonellaspp. from meat and poultry." Journal of Applied Microbiology 86, no. 4 (April 1999): 583–90. http://dx.doi.org/10.1046/j.1365-2672.1999.00698.x.

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KUDRA, LI L., JOSEPH G. SEBRANEK, JAMES S. DICKSON, AUBREY F. MENDONCA, Q. ZHANG, ARMITRA JACKSON-DAVIS, and KENNETH J. PRUSA. "Control of Campylobacter jejuni in Chicken Breast Meat by Irradiation Combined with Modified Atmosphere Packaging Including Carbon Monoxide." Journal of Food Protection 75, no. 10 (October 1, 2012): 1728–33. http://dx.doi.org/10.4315/0362-028x.jfp-12-178.

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Campylobacter is one of the leading causes of human foodborne illnesses originating from meat and poultry products. Cross-contamination of this organism occurs in many poultry processing plants, and can occur in the kitchens and refrigerators of consumers. Therefore, new intervention strategies are needed for meat and poultry products to better protect consumers from this pathogen. Vacuum or modified atmosphere packaging is a common packaging technique used by the meat and poultry industry to extend the shelf life of meat products. In addition, irradiation has been well established as an antibacterial treatment to reduce pathogens on meat and poultry products. Irradiation in combination with high-CO2+CO modified atmosphere packaging (MAP) was investigated in this study for the control of Campylobacter jejuni in chicken breast meat. The radiation sensitivity (D10-value) of this foodborne pathogen in chicken breast meat was similar in vacuum or high-O2 MAP (0.31 ± 0.01 kGy in vacuum packaging and 0.29 ± 0.03 kGy in MAP). C. jejuni survived in both vacuum and high-CO2 MAP through 6 weeks of refrigerated storage. Irradiation was effective for eliminating C. jejuni from meat or poultry packaged in vacuum or MAP, and should reduce the chance of cross-contamination in retail stores or home kitchens. However, irradiated off-odor and sour aroma were observed for raw, irradiated chicken breast packaged with either vacuum or MAP. Therefore, additional means to mitigate quality changes appear necessary for these products.

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LOVATT, SIMON J., R. GRAHAM BELL, and GUILLAUME J. LE ROUX. "Establishment of Critical Hygiene Indices for Meat Cooling Processes Evaluated by a Temperature Function Integration Method." Journal of Food Protection 69, no. 9 (September 1, 2006): 2084–90. http://dx.doi.org/10.4315/0362-028x-69.9.2084.

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A temperature function integration technique that involves the calculation of the potential growth of Escherichia coli to obtain a process hygiene index (PHI) is the New Zealand industry standard method for assessing the potential for growth of enteric bacteria during meat cooling processes. The existing criteria to determine the acceptability of a cooling process with PHI values take no account of the differences between meat products and thus limit processing flexibility. A methodology was developed to set criteria for processing acceptability, based on the frequency distribution of the indicator organism E. coli number on meat carcasses immediately after slaughter (in log2 CFU per square centimeter) and a requirement that the E. coli numbers at the end of the cooling process be less than or equal to some maximum acceptable level. This methodology was used, along with accepted guidelines for maximum acceptable levels of E. coli in the meat and measured initial E. coli numbers for the whole New Zealand meat industry, to develop a set of PHI criteria that would be satisfied by a good-practice meat processing operation. A Monte Carlo modeling approach was used to illustrate the implications of these criteria if they had been applied to cooling processes for beef and lamb previously evaluated by the authors. If the proposed criteria were adopted, the maximum allowable PHI for beef cooling could be higher than that for lamb cooling because of the lower initial E. coli numbers found on beef than on lamb carcasses.

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MADDOX-HYTTEL, CHARLOTTE, KARSTEN NÖCKLER, EDOARDO POZIO, ISABELLE VALLÉE, and PASCAL BOIREAU. "Evaluation of a Fluid Versus a Powder Pepsin Formulation To Detect Trichinella spiralis Larvae in Meat Samples by a Digestion Technique." Journal of Food Protection 70, no. 12 (December 1, 2007): 2896–99. http://dx.doi.org/10.4315/0362-028x-70.12.2896.

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Pepsin powder constitutes a health risk, potentially causing severe allergic reactions to those handling the chemical. A fluid pepsin formulation was produced and tested, first in a preliminary study and then in a ring trial encompassing four European National Reference Laboratories (NRLs). The purpose of each trial was to ascertain and compare the action of pepsin powder with that of the pepsin fluid for digesting meat and liberating encapsulated Trichinella spiralis larvae for subsequent counting. The quality of digestion was furthermore evaluated by assessing the visibility through the digestion fluid and the amount of debris remaining after digestion. For the ring trial, at each laboratory 20 blinded replicate 100-g samples of pork meat containing a known number of encapsulated T. spiralis larvae (0 to 30) were digested by the magnetic stirrer method using either the standard pepsin powder (10 samples) or the pepsin fluid (10 samples). With an average recovery rate of 70 to 80%, all NRLs found the pepsin fluid and pepsin powder to be equally effective. The NRLs also found no difference between the two pepsin formulations with regard to debris remnants or visibility through the digestion fluid. The use of pepsin fluid may therefore constitute an improvement of the digestion procedure for the analysts involved.

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Qvist, S. H., and M. Jakobsen. "Application of the direct epifluorescent filter technique as a rapid method in microbiological quality assurance in the meat industry." International Journal of Food Microbiology 2, no. 3 (July 1985): 139–44. http://dx.doi.org/10.1016/0168-1605(85)90032-7.

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Sheridan, J. J., Isabel Walls, J. McLaughlin, D. McDowell, and R. Welch. "Use of a microcolony technique combined with an indirect immunofluorescence test for the rapid detection of Listeria in raw meat." Letters in Applied Microbiology 13, no. 3 (September 1991): 140–44. http://dx.doi.org/10.1111/j.1472-765x.1991.tb00592.x.

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SALMAN, M. D., T. JEMMI, J. TRIANTIS, and R. D. DEWELL. "Assessment and Modification of a Western Blot Assay for Detection of Central Nervous System Tissue in Meat Products in the United States." Journal of Food Protection 68, no. 8 (August 1, 2005): 1706–11. http://dx.doi.org/10.4315/0362-028x-68.8.1706.

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Health hazards associated with meat contaminated by the bovine spongiform encephalopathy agent have led to the development of tests for the presence of this agent. The objective of this study was to optimize a neuron-specific enolase Western blot assay for use in the United States. We compared the original test with a modified protocol to evaluate the detection limit for the presence of central nervous system (CNS) tissue in experimentally inoculated samples and compared and evaluated the utility of these tests for detecting CNS tissue in retail sausages. Sensitivity and specificity of the original and modified protocols were evaluated using the kappa statistic to assess agreement between the results of the two protocols. The original protocol resulted in 100% specificity and 92% sensitivity for raw samples and 92% specificity and 72% sensitivity for cooked samples. The modified protocol resulted in 92% specificity and 89% sensitivity for raw samples and 83% specificity and 75% sensitivity for cooked samples. The kappa statistic for protocol comparison was 0.94 for raw samples and 0.74 for cooked samples. Both protocols correctly identified CNS tissue in positive controls for each replicate. Although the Western blot technique should be considered for screening for the presence of bovine CNS tissue in meat samples, the techniques should be further optimized to address problems of low sensitivity. A test with higher sensitivity is needed to protect consumers from food safety threats associated with bovine CNS tissue.

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NORTJÉ, G. L., L. NEL, E. JORDAAN, K. BADENHORST, G. GOEDHART, W. H. HOLZAPFEL, and R. J. GRIMBEEK. "The Influence of Incubation Temperature on Bacterial Counts in a Meat Production System." Journal of Food Protection 53, no. 5 (May 1, 1990): 418–22. http://dx.doi.org/10.4315/0362-028x-53.5.418.

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Samples for microbial evaluation were taken from various surfaces including those on carcasses, and equipment at an abattoir, a wholesaler, and 10 different supermarkets. Samples were also taken of minced meat in retail display cabinets. These surfaces were monitored by means of a modified agar sausage technique. A total aerobic plate count (30°C for 24 – 48 h), a psychrotrophic count (5°C for 7 d), and a total aerobic plate count (25°C for 2 to 3 d) were investigated. Counts obtained at 30°C, yielded higher numbers than those acquired at 25°C. The accuracy of predicting the psychrotrophic population by means of a 25°C count, depends on the habitat and environmental conditions. To predict the spoilage population, a count at 25°C for 2 to 3 d can be a time saving and fairly accurate tool, provided that some equation is used to account for inherent differences. The conditions regarding habitat, environmental temperatures, and vectors should also be accounted for in the interpretation of results. The present work proved that to study a specific population, the quantitative study should be conducted at the revelant temperature (30°C for the total population, 7°C for a psychrotrophic population, and 37°C for a mesophilic population). Hence, to study the cold tolerant spoilage population encountered in a certain habitat (e. g. meat), it is advisable to do the quantitative survey at 7°C and further studies on the isolates made at this incubation temperature, could be done at 20 to 25°C.

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Domínguez, Rubén, Laura Purriños, Cristina Pérez-Santaescolástica, Mirian Pateiro, Francisco J. Barba, Igor Tomasevic, Paulo Cesar Bastianello Campagnol, and José M. Lorenzo. "Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique." Food Analytical Methods 12, no. 6 (March 25, 2019): 1263–84. http://dx.doi.org/10.1007/s12161-019-01491-x.

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Salvat, G., S. Rudelle, F. Humbert, P. Colin, and C. Lahellec. "A selective medium for the rapid detection by an impedance technique of Pseudomonas spp. associated with poultry meat." Journal of Applied Microbiology 83, no. 4 (September 1997): 456–63. http://dx.doi.org/10.1046/j.1365-2672.1997.00256.x.

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Duffy, G., B. Kilbride, J. J. Sheridan, I. S. Blair, and D. A. McDowell. "A membrane-immunofluorescent-viability staining technique for the detection of Salmonella spp. from fresh and processed meat samples." Journal of Applied Microbiology 89, no. 4 (October 2000): 587–94. http://dx.doi.org/10.1046/j.1365-2672.2000.01151.x.

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Sudayasa, I. Putu, Suryani As’ad, Rosdiana Natsir, Venny Hadju, Mochammad Hatta, Muh Nasrum Massi, Burhanuddin Bahar, Sri Rahmadhani, Yusminah Hala, and La Ode Alifariki. "The effect of consuming Pokea clam meat on nitric oxide plasma levels in hypertensive patients in Sampara District, Konawe District." Bionatura 6, no. 2 (May 15, 2021): 1720–24. http://dx.doi.org/10.21931/rb/2020.06.02.9.

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The high number of vitamins and minerals in Pokea meat encouraged us to determine the effect of consuming Pokea meat on Nitric Oxide Plasma levels in patients with hypertension and normotension. This study aimed to analyze Pokea meat consumption (Batissa violacea var. celebensis von Martens) on plasma oxide (NO) levels in hypertensive patients in Sampara, Konawe District. This research uses an observational analytic method with a case-control study design through molecular biology approach. The sample comprises 60 people consisting of 30 case samples and 30 control samples using the purposive sampling technique. Laboratory examination data is on NO plasma levels. Statistical analysis used data analysis use-dependent t-test. The distribution of Pokea meat consumption variables in the Hypertension group respondents had a mean value of 35.14 ± 17.66, while in the Non-Hypertension group of respondents was 41.10 ± 19.82. In the variable nitric oxide, the Hypertension group had a mean and standard deviation of 69.48 ± 42.78 µmol / L while the Non-Hypertension group had a mean and standard deviation of 262.8 ± 39.90 µmol / L. The statistical test analysis results showed an effect of Pokea consumption on plasma NO levels (p = 0,000). Pokea Consumption Influences NO Plasma Levels in Hypertension Patients, and there are also differences in NO Plasma Levels in Patients with Hypertension and non-hypertension in Sampara District, Konawe District, Southeast Sulawesi.

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Ellis, David I., David Broadhurst, Douglas B. Kell, Jem J. Rowland, and Royston Goodacre. "Rapid and Quantitative Detection of the Microbial Spoilage of Meat by Fourier Transform Infrared Spectroscopy and Machine Learning." Applied and Environmental Microbiology 68, no. 6 (June 2002): 2822–28. http://dx.doi.org/10.1128/aem.68.6.2822-2828.2002.

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ABSTRACT Fourier transform infrared (FT-IR) spectroscopy is a rapid, noninvasive technique with considerable potential for application in the food and related industries. We show here that this technique can be used directly on the surface of food to produce biochemically interpretable “fingerprints.” Spoilage in meat is the result of decomposition and the formation of metabolites caused by the growth and enzymatic activity of microorganisms. FT-IR was exploited to measure biochemical changes within the meat substrate, enhancing and accelerating the detection of microbial spoilage. Chicken breasts were purchased from a national retailer, comminuted for 10 s, and left to spoil at room temperature for 24 h. Every hour, FT-IR measurements were taken directly from the meat surface using attenuated total reflectance, and the total viable counts were obtained by classical plating methods. Quantitative interpretation of FT-IR spectra was possible using partial least-squares regression and allowed accurate estimates of bacterial loads to be calculated directly from the meat surface in 60 s. Genetic programming was used to derive rules showing that at levels of 107 bacteria·g−1 the main biochemical indicator of spoilage was the onset of proteolysis. Thus, using FT-IR we were able to acquire a metabolic snapshot and quantify, noninvasively, the microbial loads of food samples accurately and rapidly in 60 s, directly from the sample surface. We believe this approach will aid in the Hazard Analysis Critical Control Point process for the assessment of the microbiological safety of food at the production, processing, manufacturing, packaging, and storage levels.

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GIRI, Anupam, Kazufumi OSAKO, and Toshiaki OHSHIMA. "SPME Technique for Analyzing Headspace Volatiles in Fish Miso, a Japanese Fish Meat-Based Fermented Product." Bioscience, Biotechnology, and Biochemistry 74, no. 9 (September 23, 2010): 1770–76. http://dx.doi.org/10.1271/bbb.90957.

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Sheridan, J. J., G. Duffy, D. A. McDowell, and I. S. Blair. "Development of a surface adhesion immunofluorescent technique for the rapid isolation of Listeria monocytogenes and Listeria innocua from meat." Journal of Applied Microbiology 82, no. 2 (February 1997): 225–32. http://dx.doi.org/10.1111/j.1365-2672.1997.tb03577.x.

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DELHALLE, L., N. KORSAK, B. TAMINIAU, C. NEZER, S. BURTEAU, V. DELCENSERIE, J. B. POULLET, and G. DAUBE. "Exploring the Bacterial Diversity of Belgian Steak Tartare Using Metagenetics and Quantitative Real-Time PCR Analysis." Journal of Food Protection 79, no. 2 (February 1, 2016): 220–29. http://dx.doi.org/10.4315/0362-028x.jfp-15-185.

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ABSTRACT Steak tartare is a popular meat dish in Belgium. It is prepared with raw minced beef and is eaten with sauce, vegetables, and spices. Because it contains raw meat, steak tartare is highly prone to bacterial spoilage. The objective of this study was to explore the diversity of bacterial flora in steak tartare in Belgium according to the source and to determine which bacteria are able to grow during shelf life. A total of 58 samples from butchers' shops, restaurants, sandwich shops, and supermarkets were collected. These samples were analyzed using 16S rDNA metagenetics, a classical microbiological technique, and quantitative real-time PCR (qPCR) targeting the Lactobacillus genus. Samples were analyzed at the beginning and at the end of their shelf life, except for those from restaurants and sandwich shops, which were analyzed only on the purchase date. Metagenetic analysis identified up to 180 bacterial species and 90 genera in some samples. But only seven bacterial species were predominant in the samples, depending on the source: Brochothrix thermosphacta, Lactobacillus algidus, Lactococcus piscium, Leuconostoc gelidum, Photobacterium kishitani, Pseudomonas spp., and Xanthomonas oryzae. With this work, an alternative method is proposed to evaluate the total flora in food samples based on the number of reads from metagenetic analysis and the results of qPCR. The degree of underestimation of aerobic plate counts at 30°C estimated with the classical microbiology method was demonstrated in comparison with the proposed culture-independent method. Compared with culture-based methods, metagenetic analysis combined with qPCR targeting Lactobacillus provides valuable information for characterizing the bacterial flora of raw meat.

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Przybylski, Wiesław, Danuta Jaworska, Katarzyna Kajak-Siemaszko, Piotr Sałek, and Kacper Pakuła. "Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat." Foods 10, no. 7 (July 12, 2021): 1610. http://dx.doi.org/10.3390/foods10071610.

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An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

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Min, Byeng R., Sandra Solaiman, Raymon Shange, and Jong-Su Eun. "Gastrointestinal Bacterial and Methanogenic Archaea Diversity Dynamics Associated with Condensed Tannin-Containing Pine Bark Diet in Goats Using 16S rDNA Amplicon Pyrosequencing." International Journal of Microbiology 2014 (2014): 1–11. http://dx.doi.org/10.1155/2014/141909.

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Eighteen Kiko-cross meat goats (n=6) were used to collect gastrointestinal (GI) bacteria and methanogenic archaea for diversity measures when fed condensed tannin-containing pine bark (PB). Three dietary treatments were tested: control diet (0% PB and 30% wheat straw (WS); 0.17% condensed tannins (CT) dry matter (DM)); 15% PB and 15% WS (1.6% CT DM), and 30% PB and 0% WS (3.2% CT DM). A 16S rDNA bacterial tag-encoded FLX amplicon pyrosequencing technique was used to characterize and elucidate changes in GI bacteria and methanogenic archaea diversity among the diets.Proteobacteriawas the most dominant phylum in goats with mean relative abundance values ranging from 39.7 (30% PB) to 46.5% (control) and 47.1% (15% PB). Other phyla individually accounted for fewer than 25% of the relative abundance observed. Predominant methanogens wereMethanobrevibacter(75, 72, and 49%),Methanosphaera(3.3, 2.3, and 3.4%), andMethanobacteriaceae(1.2, 0.6, and 0.7%) population in control, 15, and 30% PB, respectively. Among methanogens,Methanobrevibacterwas linearly decreased (P=0.05) with increasing PB supplementation. These results indicate that feeding PB selectively altered bacteria and methanogenic archaeal populations in the GI tract of goats.

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Mayr, D., R. Margesin, E. Klingsbichel, E. Hartungen, D. Jenewein, F. Schinner, and T. D. Märk. "Rapid Detection of Meat Spoilage by Measuring Volatile Organic Compounds by Using Proton Transfer Reaction Mass Spectrometry." Applied and Environmental Microbiology 69, no. 8 (August 2003): 4697–705. http://dx.doi.org/10.1128/aem.69.8.4697-4705.2003.

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ABSTRACT The evolution of the microbial spoilage population for air- and vacuum-packaged meat (beef and pork) stored at 4°C was investigated over 11 days. We monitored the viable counts (mesophilic total aerobic bacteria, Pseudomonas spp., Enterobacteriaceae, lactic acid bacteria, and Enterococcus spp.) by the microbiological standard technique and by measuring the emission of volatile organic compounds (VOCs) with the recently developed proton transfer reaction mass spectrometry system. Storage time, packaging type, and meat type had statistically significant (P < 0.05) effects on the development of the bacterial numbers. The concentrations of many of the measured VOCs, e.g., sulfur compounds, largely increased over the storage time. We also observed a large difference in the emissions between vacuum- and air-packaged meat. We found statistically significant strong correlations (up to 99%) between some of the VOCs and the bacterial contamination. The concentrations of these VOCs increased linearly with the bacterial numbers. This study is a first step toward replacing the time-consuming plate counting by fast headspace air measurements, where the bacterial spoilage can be determined within minutes instead of days.

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Seys, Scott A., Fernando Sampedro, and Craig W. Hedberg. "Assessment of Meat and Poultry Product Recalls Due to Salmonella Contamination: Product Recovery and Illness Prevention." Journal of Food Protection 80, no. 8 (July 12, 2017): 1288–92. http://dx.doi.org/10.4315/0362-028x.jfp-16-424.

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ABSTRACT Data from the recalls of meat and poultry products from 2000 through 2012 due to Salmonella contamination were used to assess the factors associated with the recovery of the recalled product and to develop quantitative models to estimate the number of illnesses prevented by recalls. The percentage of product recovered following a recall action was not dependent on establishment size, recall expansions, complexity of the distribution chain, type of distribution, amount of time between the production and recall dates, or number of pounds of product recalled. However, illness-related recalls were associated with larger amounts of recalled product, smaller percentages of recalled product recovered, a greater number of days between the production date and recall date, and nationwide distribution than were recalls that were not illness related. In addition, the detection of recall-associated illnesses appeared to be enhanced in states with strong foodborne illness investigation systems. The number of Salmonella illnesses prevented by recalls was based on the number of illnesses occurring relative to the number of pounds consumed, which was then extrapolated to the number of pounds of recalled product recovered. A simulation using a program evaluation and review technique probability distribution with illness-related recalls from 2003 through 2012 estimated that there were 19,000 prevented Salmonella illnesses, after adjusting for underdiagnosis. Recalls not associated with illnesses from 2000 through 2012 prevented an estimated additional 8,300 Salmonella illnesses, after adjusting for underdiagnosis. Although further improvements to ensure accurate and complete reporting should be undertaken, our study demonstrates that recalls are an important tool for preventing additional Salmonella illnesses. Moreover, additional training resources dedicated to public health agencies for enhancing foodborne illness detection, investigations, and rapid response and reporting would further prevent illnesses.

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NOWAK, B., T. v. MUEFFLING, A. KUEFEN, K. GANSEFORTH, and C. SEYBOLDT. "Detection of Bovine Central Nervous System Tissue in Liver Sausages Using a Reverse Transcriptase PCR Technique and a Commercial Enzyme-Linked Immunosorbent Assay." Journal of Food Protection 68, no. 10 (October 1, 2005): 2178–83. http://dx.doi.org/10.4315/0362-028x-68.10.2178.

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The suitability of a reverse transcriptase (RT) PCR assay was evaluated for the detection of bovine central nervous system (CNS) tissue specifically in liver sausages. Because of its emulsifying effect, CNS tissue was frequently added to this kind of meat product in the past. On standard samples, the RT-PCR technique reliably detected a concentration of 0.25% bovine CNS tissue in liver sausages stored for up to 28 days. Following the successful application of RT-PCR for the detection of bovine CNS tissue in these specially prepared samples, a field study was performed with a total of 258 liver sausages purchased in retail markets. All sausages were tested with both an RT-PCR assay and a commercial enzyme-linked immunosorbent assay (ELISA) kit. Nine (3.5%) of the retail liver sausage samples were positive for CNS tissue in the ELISA, but none were positive for this tissue in the RT-PCR assay. All positive ELISA results indicated the presence of 0.23 to 0.30% CNS tissue. Recent studies have indicated that the RT-PCR assay is not as sensitive for porcine CNS tissue as for bovine CNS tissue, which this assay can detect at 0.25%. Although the ELISA is not species specific, the CNS tissue detected by the ELISA is assumed to stem from a nonbovine species. The RT-PCR technique is a sensitive tool for the detection of bovine CNS tissues in a problematic matrix such as liver sausage. ELISA screening followed by a species-specific RT-PCR assay for bovine CNS tissue is a practical approach for monitoring meat products for compliance with European food regulations.

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Pławińska-Czarnak, Joanna, Karolina Wódz, Magdalena Kizerwetter-Świda, Tomasz Nowak, Janusz Bogdan, Piotr Kwieciński, Adam Kwieciński, and Krzysztof Anusz. "Citrobacter braakii Yield False-Positive Identification as Salmonella, a Note of Caution." Foods 10, no. 9 (September 14, 2021): 2177. http://dx.doi.org/10.3390/foods10092177.

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Background: Globally, Salmonella enterica is one of the leading causes of foodborne illness in humans. Food of animal origin is obligatorily tested for the presence of this pathogen. Unfortunately, in meat and meat products, this is often hampered by the presence of background microbiota, which may present as false-positive Salmonella. Methods: For the identification of Salmonella spp. from meat samples of beef, pork, and poultry, the authorized detection method is PN-EN ISO 6579-1:2017-04 with the White–Kauffmann–Le Minor scheme, two biochemical tests: API 20E and VITEK II, and a real-time PCR-based technique. Results: Out of 42 presumptive strains of Salmonella, 83.3% Salmonella enterica spp. enterica, 14.3% Citrobacter braakii, and 12.4% Proteus mirabilis were detected from 180 meat samples. Conclusions: Presumptive strains of Salmonella should be identified based on genotypic properties such as DNA-based methods. The aim of this study was the isolation and identification of Salmonella spp. from miscellaneous meat sorts: beef, pork, and poultry.

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Duffy, Geraldine, Orla M. Cloak, J. J. Sheridan, I. S. Blair, and D. A. McDowell. "The development of a combined surface adhesion and polymerase chain reaction technique in the rapid detection of Listeria monocytogenes in meat and poultry." International Journal of Food Microbiology 49, no. 3 (August 1999): 151–59. http://dx.doi.org/10.1016/s0168-1605(99)00091-4.

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Holley, Richard A., and George E. Millard. "Use of MRSD medium and the hydrophobic grid membrane filter technique to differentiate between pediococci and lactobacilli in fermented meat and starter cultures." International Journal of Food Microbiology 7, no. 2 (October 1988): 87–102. http://dx.doi.org/10.1016/0168-1605(88)90001-3.

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Nazir, Jawad, Renate Haumacher, Anthony C. Ike, and Rachel E. Marschang. "Persistence of Avian Influenza Viruses in Lake Sediment, Duck Feces, and Duck Meat." Applied and Environmental Microbiology 77, no. 14 (May 27, 2011): 4981–85. http://dx.doi.org/10.1128/aem.00415-11.

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ABSTRACTThe persistence of 3 low-pathogenicity avian influenza viruses (LPAIV) (H4N6, H5N1, and H6N8) and one human influenza virus (H1N1) as well as Newcastle disease virus (NDV) and enteric cytopathogenic bovine orphan (ECBO) virus was investigated in lake sediment, duck feces, and duck meat at 30, 20, 10, and 0°C using a germ carrier technique. Virus-loaded germ carriers were incubated in each substrate, and residual infectivity of the eluted virus was quantified on cell culture after regular intervals for a maximum of 24 weeks. Data were analyzed by a linear regression model to calculateT90values (time required for 90% loss of virus infectivity) and estimated persistence of the viruses. In general, the persistence of all of the viruses was highest in lake sediment, followed by feces, and was the lowest in duck meat at all temperatures. For the avian influenza virus subtypes,T90values in sediment ranged from 5 to 11, 13 to 18, 43 to 54, and 66 to 394 days at 30, 20, 10, and 0°C, respectively, which were 2 to 5 times higher than theT90values of the viruses in the feces and meat. Although the individual viruses vary in tenacity, the survival time of influenza viruses was shorter than that of NDV and ECBO virus in all substrates. The results of this study suggest that lake sediment may act as a long-term source of influenza viruses in the aquatic habitat, while the viruses may remain infectious for extended periods of time in duck feces and meat at low temperatures, allowing persistence of the viruses in the environment over winter.

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GUTHRIE, JOHN A., KENNETH J. DUNLOP, and GARRY A. SAUNDERS. "Use of Petrifilm™ 3M to Assess Coliform Numbers on Lamb Carcasses." Journal of Food Protection 57, no. 10 (October 1, 1994): 924–27. http://dx.doi.org/10.4315/0362-028x-57.10.924.

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Petrifilm™ (6410) was used directly on lamb carcasses to enumerate coliforms. Ten sampling locations (sites) on 30 carcasses were sampled at each of four separate meat processing establishments (works). The coliform counts obtained by this technique were statistically analyzed using analysis of variance (ANOVA) to select the optimum sampling sites on the carcass and to assess the contamination of the carcass by gut flora at a particular establishment. There was a large variation between sites and between works. In general, works 3 and 4 produced cleaner carcasses than works 2, which in turn was cleaner than works 1. Since works 1, 2 and 4 used conventional dressing techniques and works 3 used the inverted dressing method, the coliform counts found at works 3 and 4 are achievable regardless of dressing technique. The coliform bacteria were most concentrated around the posterior pelvic rim and least prevalent at the carcass extremities. The posterior pelvic rim (sites 3 and 4) had higher (P<0.05) coliform counts than the exterior ventral flank area (sites 5, 6, 7 and 8), which in turn had higher (P<0.05) counts than the proximal hind and proximal fore limbs (sites 1, 2, 9 and 10) across all works. With in-line routine testing it is recommended that the majority of carcasses sampled should give coliform counts of less than 50 colony forming units (CFU)/20 cm2 for sites 4 and 8.

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BAYARRI, SUSANA, MARÍA J. GRACIA, REGINA LÁZARO, CONSUELO PÉREZ-ARQUILLUÉ, MONTSERRAT BARBERÁN, and ANTONIO HERRERA. "Determination of the Viability of Toxoplasma gondii in Cured Ham Using Bioassay: Influence of Technological Processing and Food Safety Implications." Journal of Food Protection 73, no. 12 (December 1, 2010): 2239–43. http://dx.doi.org/10.4315/0362-028x-73.12.2239.

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Toxoplasmosis is a zoonotic disease caused by the protozoan Toxoplasma gondii and distributed worldwide. Ingestion of viable cysts from infected raw or undercooked meat is an important route of horizontal transmission of the parasite to humans. Little information is available concerning the effect of commercial curing on cysts of T. gondii. This study is the first in which the influence of processing of cured ham on the viability of T. gondii has been evaluated, using bioassay to assess the risk of infection from eating this meat product. Naturally infected pigs were selected for the study, and a mouse concentration bioassay technique was used to demonstrate viable bradyzoites of T. gondii in porcine tissues and hams. No viable parasites were found in the final product (14 months of curing) based on results of the indirect immunofluorescence assay and histological and PCR analyses. Our results indicate that the consumption of hams cured as described here poses an insignificant risk of acquiring toxoplasmosis. However, additional studies are required to evaluate the safety of ham products cured under different conditions of curing time, salt, and nitrite concentration.

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TRUSCOTT, R. B., and ANNA M. LAMMERDING. "Millipore Filtration and Use of RV Medium for Isolation of Salmonella from Preenrichment Broths." Journal of Food Protection 50, no. 10 (October 1, 1987): 815–19. http://dx.doi.org/10.4315/0362-028x-50.10.815.

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A filtration procedure for isolation of Salmonella from preen-richment broth is described. Five ml of broth are passed through a Millipore AP15 pre-filter above a .45 μm Millipore filter. The filter is transferred to 25 ml of Rappaport-Vassiliadis broth and incubated at 42°C. Of 76 naturally and 55 artificially contaminated meat and poultry samples, 102 were positive for Salmonella. Of these, 99 were isolated using the filtration technique, 93% of which were obtained following a 6-h incubation period. Isolations from tetrathionate brilliant green and selenite cystine broth were 93 and 84, respectively.

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TARR, PHILLIP I., NHIEM THANH TRAN, and RICHARD A. WILSON. "Escherichia coli O157:H7 in Retail Ground Beef in Seattle: Results of a One-Year Prospective Study." Journal of Food Protection 62, no. 2 (February 1, 1999): 133–39. http://dx.doi.org/10.4315/0362-028x-62.2.133.

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Escherichia coli O157:H7 was sought systematically in 1,400 samples of retail ground beef in Seattle in a 1-year prospective study. Sorbitol-nonfermenting, lactose-fermenting, indole-positive colonies isolated after enrichment culture were probed for the presence of Shiga toxin genes. Totals of 67,040 sorbitol-nonfermenting and 66,705 sorbitol-fermenting colonies were characterized, but E. coli O157:H7 was not identified. The sensitivity of this technique was usually sufficient to detect E. coli O157:H7 at a concentration below 1 CFU/g of meat. These data demonstrate that retail ground beef in Seattle is neither frequently nor heavily contaminated with E. coli O157:H7.

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GHAFIR, Y., B. CHINA, K. DIERICK, L. DE ZUTTER, and G. DAUBE. "Hygiene Indicator Microorganisms for Selected Pathogens on Beef, Pork, and Poultry Meats in Belgium." Journal of Food Protection 71, no. 1 (January 1, 2008): 35–45. http://dx.doi.org/10.4315/0362-028x-71.1.35.

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Several bacterial indicators are used to evaluate hygiene during the meat slaughtering process. The objectives of this study were to assess the Belgian baseline data on hygienic indicators and the relationship between the indicators and zoonotic agents to establish hygiene indicator criteria for cattle, pig, and chicken carcasses and meat. The study used the results from the official Belgian surveillance plan from 2000 to 2003, which included the monitoring of Escherichia coli counts (ECC), Enterobacteriaceae counts (EC), aerobic colony counts (ACC), and Pseudomonas counts (PC). The sampling method was the wet and dry swabbing technique for cattle and pig carcasses and neck skin excision for broiler and layer chicken carcasses. The 75th and 95th percentiles of ECC were −0.20 and 0.95 log CFU/cm2 for cattle carcasses, 1.20 and 2.32 log CFU/cm2 for pig carcasses, and 4.05 and 5.24 log CFU/g for chicken carcasses. The ACC were 2.1- to 4.5-log higher than the ECC for cattle, pigs, and chickens. For cattle and pig carcasses, a significant correlation between ECC, EC, and ACC was found. ECC for pork and beef samples and EC in pig carcasses were significantly higher in samples contaminated with Salmonella. In poultry samples, ECC were in general higher for samples containing Salmonella or Campylobacter. Thus, E. coli may be considered as a good indicator for enteric zoonotic agents such as Salmonella for beef, pork, and poultry samples and for Campylobacter in poultry samples.

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Martï¿½n, Belï¿½n, Anna Jofrï¿½, Margarita Garriga, Maria Pla, and Teresa Aymerich. "Rapid Quantitative Detection of Lactobacillus sakei in Meat and Fermented Sausages by Real-Time PCR." Applied and Environmental Microbiology 72, no. 9 (September 2006): 6040–48. http://dx.doi.org/10.1128/aem.02852-05.

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ABSTRACT A quick and simple method for quantitative detection of Lactobacillus sakei in fermented sausages was successfully developed. It is based on Chelex-100-based DNA purification and real-time PCR enumeration using a TaqMan fluorescence probe. Primers and probes were designed in the L. sakei 16S-23S rRNA intergenic transcribed spacer region, and the assay was evaluated using L. sakei genomic DNA and an artificially inoculated sausage model. The detection limit of this technique was approximately 3 cells per reaction mixture using both purified DNA and the inoculated sausage model. The quantification limit was established at 30 cells per reaction mixture in both models. The assay was then applied to enumerate L. sakei in real samples, and the results were compared to the MRS agar count method followed by confirmation of the percentage of L. sakei colonies. The results obtained by real-time PCR were not statistically significantly different than those obtained by plate count on MRS agar (P > 0.05), showing a satisfactory agreement between both methods. Therefore, the real-time PCR assay developed can be considered a promising rapid alternative method for the quantification of L. sakei and evaluation of the implantation of starter strains of L. sakei in fermented sausages.

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Journal articles on the topic 'Meat – Microbiology – Technique'

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