Relevant bibliographies by topics / Meat products/microbiological analysis

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Academic literature on the topic 'Meat products/microbiological analysis'

Author: Grafiati
Published: 4 June 2021
Last updated: 11 February 2022

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Journal articles on the topic "Meat products/microbiological analysis"

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Rodionova, K. O., and A. P. Paliy. "Analysis of contemporary meat and meat products’ processing methods." Journal for Veterinary Medicine, Biotechnology and Biosafety 5, no. 2 (June 24, 2019): 31–38. http://dx.doi.org/10.36016/jvmbbs-2019-5-2-6.

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For today, the issue of maximum preservation of meat and meat products at all stages of their production, storage, transportation and realization does not lose its relevance. Existing ways of food products’ preservation for prevention of their microbiological damage are divided into three groups: physical, chemical and biological. The article gives an analysis of modern methods of meat and meat products’ processing. Physical (chill, freezing, super freezing, ionizing irradiation, ultraviolet irradiation, pressure processing, laser irradiation) and chemical (with the use of organic acids, trisodium phosphate, extracts of plants with bacteriostatic properties etc.) methods of meat and meat products’ preservation are characterized. The data on the methods for extension of realization term due to the use of modern packaging materials (modified atmosphere, system of ‘active packaging’ and aseptic packaging) is given. The advantages and disadvantages of each of these methods are indicated.
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Babunova, V. S., P. A. Popov, and I. S. Osipova. "MICROBIOLOGICAL METHODS FOR DETERMINING RESIDUAL QUANTITIES OF ANTIBIOTICS IN MEAT AND MEAT PRODUCTS." Problems of Veterinary Sanitation, Hygiene and Ecology 1, no. 1 (2021): 15–20. http://dx.doi.org/10.36871/vet.san.hyg.ecol.202101002.

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Antibiotics are used not only for treating animals, but also to stimulate growth, fattening, and increase their productivity. When such drugs enter the human body with meat products, resistance, dysbiosis, etc. develops. It is very important to have methods available to control each carcass. The article discusses the microbiological methods used on the territory of the Russian Federation. They are highly sensitive, while at the same time they are not very specific. Some of them can be attributed to express methods, since the analysis time is 3-4 hours. These methods do not require any special complex equipment and can be used in any veterinary laboratory.
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Darwish, Soumia, Naema Yousef, and M. Ismail. "MICROBIOLOGICAL QUALITY AND ELEMENTAL ANALYSIS OF SOME READY-TO-EAT MEAT PRODUCTS." Journal of Food and Dairy Sciences 33, no. 8 (August 1, 2008): 5865–77. http://dx.doi.org/10.21608/jfds.2008.124937.

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Butko, M. P., P. A. Popov, I. S. Osipova, E. A. Semenova, and S. A. Lavina. "STUDY OF VETERINARY AND SANITARY INDICATORS OF PIG MEAT IN ECHINOCOCCOSIS AND ALVEOCOCCOSIS." Problems of Veterinary Sanitation, Hygiene and Ecology 1, no. 3 (2018): 7–12. http://dx.doi.org/10.36871/vet.san.hyg.ecol.201803001.

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The article presents the results of studies to determine the organoleptic, microbiological and physical and chemical parameters of pig meat in echinococcosis and alveococcosis. Studies of the quality and safety of meat samples by organoleptic, microbiological and physicochemical parameters for echinococcosis and alginate pigs, showed that the meat obtained from the invasive animals met the requirements of SanPiN 2.3.1078-01 «Hygiene requirements of safety and nutritional value food products» (approved on 06.11.2001 with changes and additions), GOST R 54354-2011. «Meat and Meat Products. General requirements and methods of microbiological analysis» (12.06.2011) and «Rules for veterinary inspection of slaughter animals and veterinary and sanitary examination of meat and meat products» (1983), and the revealed deviations were uncritical and meat is allowed without restriction. However, in order to provide a full guarantee of veterinary and sanitary well-being of meat obtained from slaughter of invasive animals, in our opinion, it is necessary to provide additional research on its organoleptic, microbiological and physical and chemical indicators, which should ensure its safety.
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TOMPKIN, R. B. "The Use of HACCP in the Production of Meat and Poultry Products1." Journal of Food Protection 53, no. 9 (September 1, 1990): 795–803. http://dx.doi.org/10.4315/0362-028x-53.9.795.

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Meat and poultry products frequently have been implicated in outbreaks of foodborne illness. The risk of foodborne illness can be reduced through implementation of the hazard analysis critical control point (HACCP) concept. The basic principles of HACCP described by the International Commission on Microbiological Specifications for Foods are briefly reviewed. Examples are presented to describe how these principles can be used to manufacture meat and poultry products with improved microbiological safety and quality. The future acceptance of HACCP will depend on the resolution of certain issues.
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Novak, A. I., Y. O. Lyashchuk, K. A. Ivanishchev, and O. V. Platonova. "Analysis of quality and safety indicators in the production of halal meat products." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 4 (January 20, 2021): 69–76. http://dx.doi.org/10.20914/2310-1202-2020-4-69-76.

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The article presents the results of the analysis of quality and safety indicators in the production of halal meat products using the example of beef. A fairly large-scale production of Halal meat has been organized in our country. Despite the 5-10% price increase, these products are in great demand not only among Muslims, but also among consumers who prefer high-quality and environmentally friendly products. Beef is characterized by a high protein content (in particular, myosin and myoglobin). Beef meat contains B vitamins, vitamin B12 is especially important, which the body receives only from animal food. Beef is a supplier of high quality protein essential for building cells, especially muscle cells. Balanced composition of amino acids, which includes arginine and glutamine. In the course of the research, the authors analyzed the veterinary and sanitary characteristics of the production of halal meat products and carried out its veterinary and sanitary assessment. The beef samples were examined by us for compliance with the requirements of TR CU 021/2011 "On food safety" and TR CU 034/2013 "On the safety of meat and meat products" in terms of microbiological and physical and chemical safety. Based on the results of the analysis of the content of toxic elements, physicochemical and microbiological studies, it was concluded that the indicators of both samples meet the requirements of regulatory documents, do not contain toxic elements and are safe. Organoleptic studies showed that both samples under study are of excellent quality category and appearance, however, the consistency of sample 1 is denser and more elastic, the smell and taste of both samples is characteristic of this type of meat, however, the broth obtained from sample 1 is more aromatic and has a bright, rich meat taste. In this connection, according to the results of the study, the authors concluded that sample 1 ("halal beef") has higher quality indicators than sample 2 (beef obtained in the classical way).
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Van Reckem, Emiel, Luc De Vuyst, Stefan Weckx, and Frédéric Leroy. "Next-generation sequencing to enhance the taxonomic resolution of the microbiological analysis of meat and meat-derived products." Current Opinion in Food Science 37 (February 2021): 58–65. http://dx.doi.org/10.1016/j.cofs.2020.09.004.

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Zazharska, N. M., and I. V. Borovuk. "Monitoring of the Listeria spp. identification from the poultry products in the Dnipropetrovsk region." Scientific Messenger of LNU of Veterinary Medicine and Biotechnology 21, no. 93 (April 2, 2019): 103–8. http://dx.doi.org/10.32718/nvlvet9318.

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Due to high mortality, listeriosis is one of the most common causes of death from illnesses associated with food, taking the second place after salmonellosis. Listeriosis, as a rule, arises as a result of consumption of contaminated products, including meat products, cheese, ready-to-eat foods. L. monocytogenes belongs to the third group of pathogenicity. Contamination by L. monocytogenes in processing of products is a constant problem in food plants. Food contamination Listeria leads to a withdrawal of products that produces economic losses. Analysis of the dynamic detection and of the differential identification of Listeria spp. in the meat products of poultry processing enterprises in Dnipropetrovsk region was conducted. The research was carried out by Dnipropetrovsk regional state laboratory of the state service of Ukraine for food safety and consumer protection. The results of bacteriological researches of meat samples which poultry plants gave for microbiological analysis during period 2008–2018 were used for monitoring. Microbiological research was carried out in accordance with valid international normative documents. The fluorescence analyzer Mini Vidas, France, the CAMP test were used for analysis. The biochemical properties of isolated microorganisms were established using BioMerieux API tests, France. Analyzing the number of researches and identification of microorganisms in the Dnipropetrovsk region for the period of 11 years, 3001 positive results out of 8172 analyzed samples were found (36.7%). Herewith, part of positive samples goes up from 8.5% in 2008 to 77.9% in 2018. L. ivanovii was isolated in 1523 samples (18.6%), L. inocua – 833 (10.2%), L. monocytogenes – 493 (6%), L. seeliger – 97 (1.2%), L. grayi – 36 (0.4%), L. welshimeri in 19 samples of meat products (0.2%) out of the 8172 microbiological studies conducted over 11 years. Of the six types of identified Listeria, more than half were L. ivanovii, which is twice as high as cases with L. incocua and thrice compared to L. monocytogenes.
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Puljić, Leona, Brankica Kartalović, Jozo Grabovac, Marija Jukić-Grabovac, Dragan Kovačević, Jelena Petrović, and Krešimir Mastanjević. "CHEMICAL COMPOSITION AND MICROBIAL SAFETY OF PORK MEAT PRODUCTS ORIGINATING FROM HERZEGOVINA." Archives of Veterinary Medicine 12, no. 2 (December 31, 2019): 83–94. http://dx.doi.org/10.46784/e-avm.v12i2.64.

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Th is paper presents the results of chemical composition and microbiological safety testing of dry cured meat products, fermented and semi-dry or pasteurized sausages produced by several meat industries from Herzegovina. In the period from 2016 to 2018, a total of 85 meat products were sampled.Th ese included 20 samples of fermented pork sausages, 10 samples of dry-cured pork loin, 5 samples of dry-cured pork neck and 50 samples of heat-treated sausages. Quality control testing of the samples included determination of meat protein, crude fat, moisture, sodium nitrite and polyphosphates content in sausages, using standard analytical methods. It was confi rmed that all analysed samples meet the requirements in terms of chemical composition, level of additives and microbiological safety. In comparison with dry cured meat products and sausages analyses results, with minimum requirements that are set forth in regulations for that product category. Th e above mentioned suggests that the analysed samples are good quality products and they are in compliance with the regulations.
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Ciekure, Elīna, Inese Siksna, Olga Valciņa, Ludmila Vīksna, and Angelika Krūmiņa. "Microbiological Quality of Ready-To-Eat Products and Potential Risks for Consumers in Latvia / Ēšanai Gatavu Produktu Mikrobioloģiskā Kvalitāte Un Iespējamais Risks Patērētājiem Latvijā." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 70, no. 4 (August 1, 2016): 245–51. http://dx.doi.org/10.1515/prolas-2016-0038.

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Abstract Ready-to-eat (RTE) foods are challenging for food business operators as they need to remain qualitative and safe for consumers. However, consumers tend to choose them more and more often because of fast and easy handling. The highest risk from RTE foods is microbiological contamination, particularly for vulnerable groups like children, elderly, and pregnant women. The aim of the research was to assess the microbiological quality of RTE meat and fish products to highlight possible risks for consumers. A total of 15 984 analyses performed on RTE meat and fish products were included in this study. It was found that RTE meat and fish product samples representative of the market in Latvia in the period 2012-2015 had high microbiological quality and only in rare cases was contamination with hygiene indicatororganisms (coliforms and Escherichia coli) and pathogens (Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, and sulphite-reducing clostridia) detected. However, it is important to pay attention to customer habits of cooking and preparing RTE foods as well - thermal processing for products intended to be used cooked, use before expiration date and adequate storage rules for products, as these have important regarding microbiological risks for health.
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Dissertations / Theses on the topic "Meat products/microbiological analysis"

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Aragon-Alegro, Lina Casale. "Avaliação da viabilidade do emprego dos testes VIA e UNIQUE (TECRA® Diagnostics) e VIP® (BioControl Systems) para triagem da presença de Listeria sp em produtos cárneos." Universidade de São Paulo, 2004. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-12092006-144513/.

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Surtos de listeriose têm sido causa de preocupação para indústrias de alimentos e profissionais da saúde. Os testes de rotina para detecção de Listeria sp em alimentos são demorados e envolvem o uso de meios de cultura seletivos para enriquecimento e semeadura. Neste estudo, a presença de Listeria sp, em amostras de produtos cárneos, foi investigada por testes imunológicos rápidos (Tecra® Listeria VIA, Tecra® Listeria UNIQUE e BioControl VIP® para Listeria) e pelo método clássico (Health Protection Branch, Canadá). A concordância entre o método clássico e os testes rápidos foi estabelecida com limite de 95% de confiança. Verificou-se que os testes VIA e VIP® são de fácil execução e rápidos, além de apresentarem desempenho comparável ao do método clássico, independentemente do alimento avaliado. O teste UNIQUE apresentou desempenho variável com a amostra e gerou um número elevado de resultados positivos falsos, o que dificulta seu emprego.
Outbreaks of human listeriosis have been a cause of concern to the food industry and health professionals. The routine methods for detecting Listeria sp in foods are time-consuming and involve the use of selective enrichments and culturing on selective agars. In this study, the presence of Listeria sp in 120 meat and meat products samples was investigated by three rapid immunoassays (Tecra® Listeria VIA, Listeria UNIQUE and BioControl VIP®.+ for Listeria) and a cultural procedure. The detection of Listeria sp by the cultural method was done according to Canada\'s Health Protection Branch Method and the detection using rapid tests was done following the manufacturers\' instructions. The agreement between cultural and rapid tests was established at a confidence limit of 95%. Eighty-one samples (67.5%) were Listeria sp positive by at least one of the four methods. L. monocytogenes was present in 49.2% of the samples. Sixty-four samples (53.3%) were positive by the cultural procedure. For the rapid tests, 62 (51.7%) were VIA positive, 65 (54.2%) were VIP® positive and 41 (50.2%) were UNIQUE positive. Fifty-five samples (45,8%) were positive by the cultural method and VIA simultaneously, 55 (45.8%) by the cultural method and VIP® and 35 (43.2%) by the cultural and UNIQUE. VIA detected 4 positive samples that were not detected by any of the other methods, while VIP detected 7 positive samples and UNIQUE only 2. VIA and VIP® tests are fast and easy to execute. They also performed similarly to the cultural method despite the food matrix. UNIQUE, on the other hand, was strongly influenced by the sample type and generated a high number of false positive results what makes its use unpractical.
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Bernardo, Larissa Gomes. "Staphylococcus aureus isolados de linguiças suínas e de frango do tipo frescal: perfil de suscetibilidade e caracterização molecular." Universidade Federal de Goiás, 2015. http://repositorio.bc.ufg.br/tede/handle/tede/5826.

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This study aimed to isolate and identify Staphylococcus aureus in fresh sausages that were handmade or industrially produced, and characterize isolates for susceptibility to antimicrobial agents and the presence of virulence genes. We collected 86 samples of fresh sausages, pork and chicken, in butchers of the city of Aparecida de Goiânia, Goiás. The temperature of the sausages was also measured at the time of collection. After microbiological analysis, the isolates were submitted to the antibiogram by disk diffusion technique, to typing by Pulsed Field Gel Electrophoresis and to detection of virulence genes by Polymerase Chain Reaction. Most sausages collected (68.6%) showed temperature above 4 ° C, ranging from 4.98 °C to 9.89 °C. Six samples were contaminated with Staphylococcus sp., with seven isolates, but with scores within the standard set by the Brazilian law (5.0 x 103 colony forming units per gram). Of the seven isolates obtained from different brands, collected in different butchers, three were identified as Staphylococcus aureus by detection of the femA gene, were sensitive to all antibiotics tested and showed 100% similarity by Pulsed Field. The genes encoding the hemolysins A and B, and enterotoxin H were detected in three of S. aureus strains and in one of them were already detected the genes encoding enterotoxins G and I. The survey allowed to detect S. aureus in fresh sausages, and the possibility of expression of enterotoxins genes., The presence of isolates genetically identical identified in samples obtained of distinct brands and from different butchers indicate common source of contamination or spread of particular strains in this type of food. It should be noted therefore the need to observe the product's storage conditions such as temperature when that significant amounts of toxins are not produced and become risk for the occurrence of outbreaks.
Este estudo teve como objetivo isolar e identificar Staphylococcus aureus em linguiças frescais, fabricadas artesanalmente ou de modo industrial, e caracterizar os isolados quanto à suscetibilidade a antimicrobianos e à presença de genes de virulência. Foram coletadas 86 amostras de linguiças frescais, suína e de frango, em açougues do Município de Aparecida de Goiânia, Goiás. A temperatura das linguiças foi aferida no momento da coleta. Após análise microbiológica, realizou-se o antibiograma pela técnica de disco-difusão, tipagem microbiana por eletroforese em gel em campo pulsado e detecção de genes de virulência pela Reação em Cadeia de Polimerase. A maioria das linguiças coletadas (68,6%) apresentaram temperatura superior a 4 ºC, variando de 4,98 ºC a 9,89 ºC. Seis amostras estavam contaminadas por Staphylococcus sp., sendo obtidos sete isolados, porém com contagens conforme o padrão estabelecido pela legislação brasileira em vigor (5,0 x 103 unidades formadoras de colônia por grama). Dos sete isolados, três obtidos de amostras de marcas distintas, coletados em açougues diferentes, foram identificados como Staphylococcus aureus pela detecção do gene femA, apresentaram sensibilidade a todos os antibióticos testados e 100% de similaridade pela técnica de Pulsed Field. Foi detectada a presença de genes que codificam as hemolisinas A e B e a enterotoxina H nos três isolados de S. aureus e em um deles ainda foram detectados os genes que codificam as enterotoxinas G e I. A pesquisa permitiu detectar S. aureus em linguiças frescais e a possibilidade de expressão de genes de enterotoxinas. A presença de isolados semelhantes geneticamente, identificados em amostras oriundas de açougues diferentes e de marcas distintas, indicam origem comum de contaminação ou difusão de linhagens particulares neste tipo de alimento. Ressalta-se portanto, a necessidade de se observar as condições de armazenamento do produto como a temperatura, para que quantidades expressivas de toxinas não sejam produzidas e se tornem risco para a ocorrência de surtos de origem alimentar.
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Jackson, Armitra. "Investigating the microbiological safety of uncured no nitrate or nitrite added processed meat products." [Ames, Iowa : Iowa State University], 2010. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:3403805.

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Castillo, Palacios Miguel Angel. "Determination of the microbiological load of the principal meat products sold in the markets of Riobamba." BYU ScholarsArchive, 1999. https://scholarsarchive.byu.edu/etd/5344.

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This investigation was done with the objective to determine the microbiological load of the main meat products such as: beef, chicken meat, sausage, and viena sausage which are sold in the Riobamba city markets. This investigation was carried out in the Microbiological Laboratory Livestock Science faculty of the Polytechnical Superior school. Specific chemical products were used to determine mesofilas (37 degrees C), xicrofilas (5 degrees C), and termofilas bacteria which did not develop at 45 degrees C, however exicrofilas and mesofilas bacteria were found in every market and meat product in this study. The meat product hygiene is the same in all market conditions. There is no change in the handle or conservation of these products, especially with the handmade products such as sausage and long sausage. My personal point of view is that they are more dangerous for our health because they are not cooked before eaten and because of the way they are conserved. On the contrary, when the meat was cooked, termofilas were not found, since at 50°C temperature, the bacteria begins to be destroyed by the warmth, which give us some confidence to eat cooked food. However, the problem continues because the toxins that the bacteria release are more dangerous, therefore, we must investigate the toxin matter released by the bacteria in the meat products. When meat is eaten, such as hamburgers or roasted meat, there is a risk of acquiring some diseases. The expenses of an investigation of this kind are too high to perform a complete biochemical test which would provide better results that can be relied on. This thesis is patterned to make a project aimed at improvement of the hygiene and quality of these products that are used on a daily basis. In all, the situation in Ecuador is the same as in this city, it is extremely urgent to stress the importance of this issue. The consumption of meat of bad quality is not a good source of nutrition for our people.
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Bailey, Colin. "Improved understanding of the chilling, freezing and thawing of meat and meat products through thermal analysis and measurement." Thesis, London South Bank University, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.618658.

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Prior to commencement of the work reported in this thesis, the design and operation of food remgerati'on systems had focused very largely on the equipment side of the evaporator. However, from the beginning of the 1970s, the picture changed dramatically, largely as a result of a whole new raft of food temperature legislation, both national and international, based on food safety requirements. As a consequence, industry was forced to consider, much more closely, the factors affecting throughput rates, product yield, energy costs and the criteria for optimal organoleptic quality. This created a soaring demand for process design and operating data, but few such data were available. A wide-ranging research programme was therefore initiated to provide the data required. Not least of the challenges to be overcome, were the problems created by the size, shape, complexity of composition and variability of meat and meat products. A principal requirement was thus the design, development and construction of a complete range of dedicated pilot plants, with the necessary control and instrumentation to overcome these problems. It was realised from the outset, that the data required, for the large range of meat and meat products, could never be obtained by experiment alone, because of the sheer number of product and environmental variables that had to be included. A central plank of the research programme was thus the development of predictive models. This thesis describes the various research programmes that were set in place to provide the required design and operating data. The investigations have produced many contributions to knowledge and, through thermal analysis and measurement, have advanced understanding of chilling, freezing and thawing of meat and meat products. More recently this has been extended to baked goods and other chilled foods in retail display. The data generated have ensured improved design of process facilities, reduced costs to industry and enhanced both food safety and quality.
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Dion, Bruno J. "Application of high-pressure homogenization for the proximate analysis of meat and meat products by Fourier transform infrared (FTIR) spectroscopy." Thesis, McGill University, 2000. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=36912.

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An industrial Fourier transform infrared (FTIR) milk analyser has been adapted for the proximate analysis of fresh or cooked meat and meat products. Stable freeze-dried samples of ground beef and bologna were prepared for the calibration of an FTIR spectrometer equipped with a 37-mum transmission cell maintained at a constant temperature of 65°C and were analysed for fat, protein, moisture, and ash by the official methods of analysis of the Association of Official Analytical Chemists (AOAC) prior to instrumental measurement. The requirement to prepare a "milk-like" emulsion of meat for FTIR analysis led to the development of two prototype high-pressure homogenizers specifically designed to produce analytical volumes of emulsions in which the largest residual colloids present in suspension would have dimensions smaller than 1 mum. Emulsified samples were examined by transmission electron microscopy and laser light scattering spectroscopy to determine the size distribution of fat globules and the dimensions of the residual insoluble fragments of protein.
"Milk-like" emulsions of meat passed three times through a high-pressure homogenizer operating at 20,000 psi (138 MPa) had an average fat globule diameter of less than 320 nm. Also, the use of high-pressure homogenization eliminated the need to filter out insoluble proteins from connective tissues prior to the infrared analysis, resulting in a more accurate determination of the protein content in the meat samples. The results of validation studies conducted with both fresh and freeze-dried samples demonstrated that it is possible to analyse meat samples simultaneously for fat, protein, carbohydrates and moisture with good accuracy in approximately 7½; minutes per sample employing existing FTIR instrumentation used for the routine analysis of milk and dairy products.
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Santos, Garcés Eva. "Applications of computed tomography in dry-cured meat products." Doctoral thesis, Universitat de Girona, 2012. http://hdl.handle.net/10803/83672.

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Computed Tomography and Microcomputed Tomography are X-ray based technologies. They were tested in this thesis as potential tools for the optimization of the processing of dry-cured meat products. On one hand, several prediction models and Computed Tomography analytical tools were developed for the non-destructive analysis of water activity, salt content and water content distribution within dry-cured hams during processing and were successfully applied to three case studies. On the other hand, Microcomputed Tomography were used to characterize, evaluate and correlate the changes in the microstructure with the texture of non-acid pork lean fermented sausages. Some Microcomputed Tomography parameters could be correlated with the instrumental texture, although the Microcomputed Tomography was not accurate enough to distinguish between lean and fat when these constituents were emulsified. In conclusion, Computed Tomography and Microcomputed Tomography can be considered as suitable technologies for the non-destructive characterization and for the optimization of dry-cured meat processing.
La Tomografia Computeritzada i la Microtomografia Computeritzada són tecnologies basades en raigs X. Ambdues es varen testar en aquesta tesis com a eines potencials per l'optimització del processat de productes carnis curats. Per una banda, es varen desenvolupar diversos models de predicció i eines analítiques derivades de la Tomografia Computeritzada, per l’anàlisi no destructiu de la distribució de l’activitat d’aigua i els continguts de sal i d’aigua durant el processat de pernils curats, aplicant-se posteriorment de manera satisfactòria a tres casos d’estudi. Per altra banda, la Microtomografia Computeritzada es va utilitzar per caracteritzar, avaluar i correlacionar canvis en microestructura i textura d’embotits crus curats elaborats amb baix contingut de greix. Alguns paràmetres de la Microtomografia Computeritzada es van poder correlacionar amb la textura instrumental, encara que es va observar que la Microtomografia Computeritzada no permetia distingir acuradament entre magre de porc i greix quan aquests components es trobaven emulsionats.
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Bevan, R. J. "The development of anti-species antisera for use in analysis of meats and meat products." Thesis, Nottingham Trent University, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.292232.

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Hasan, Haslina. "Development of an LC-MS/MS method for the analysis of triacylglycerols from meat and application in the discrimination of cooked meat products." Thesis, University of York, 2010. http://etheses.whiterose.ac.uk/1079/.

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A single stage reversed phase high performance liquid chromatography (RP HPLC) separation of animal fat triacylglycerols (TAGs) has been developed for coupling with atmospheric pressure chemical ionization tandem mass spectrometry using an ion trap mass spectrometer. The method developed offers significant improvements on existing methods for TAG analysis, giving better resolution of TAGs with similar equivalent carbon number (ECN), and good separation of TAGs with odd ECN and TAG regioisomers of animal fats. Although the analysis times for chromatographic analysis of these TAGs are long, this is compensated by better separation of highly unsaturated TAGs. Development of an ultra high performance liquid chromatography method has reduced the run time by half, while maintaining separation and resolution. The TAG profiles of fats reflect their fatty acid (FA) compositions, showing a high proportion of unsaturated FAs for chicken and pork, whereas, saturated FAs are dominant in the major TAGs detected in beef and lamb. The improved RP HPLC separation of TAGs developed in this study has been shown to give more reliable discrimination of different animal species than previous methods including analysis of FAs as the methyl esters and RP HPLC separations of intact TAGs. All animal species separated well in the principal component analysis (PCA) plot of TAG profiles, whereas in the PCA plot of FA, chicken plots very close to pork fat, particularly ham. The profiles of TAGs in animal species highlight a number of components that are important for species discrimination. The meat products of different species (beef, pork, chicken and lamb) cooked by microwave, roasting and currying are separated well in the PCA scores plot. This work shows that the discrimination of meat from different animal species is possible for both raw and cooked meat products, and reveals that the differences produced by the various cooking methods were less than the variations observed between species. The loadings values for the scores plot of TAGs for raw and cooked meat products are similar to the raw meat in different animal species and have the same important descriptors for discrimination. Hence, analysis of intact TAGs in cooked food products has considerable potential for detection of adulteration of cooked meat-based food products.
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Kamba, Evelyn Tatenda. "Effects of Aloe ferox in drinking water, on growth performance, blood parameters, meat quality, fatty acid profile and oxidative stability of broiler meat." Thesis, University of Fort Hare, 2015. http://hdl.handle.net/10353/d1020202.

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The objective of the study was to determine the effects of Aloe ferox inclusion in drinking water on growth performance, blood biochemistry, physico-chemical characteristics, fatty acid profile and oxidative stability of broiler meat. The importance of A. ferox as a medicinal plant and factors that influence its utilization by communal poultry farmers were also investigated by use of a questionnaire survey. The survey revealed that the majority of respondents (84.6%) faced health challenges in their chickens and many relied (96.2%) on A. ferox to treat diseases and control parasites. The study also revealed that the choice of medicine (traditional or conventional) was influenced (P<0.05) by level of education and income. In the second phase of the research, a total of 600 Ross 308 day-old broilers, were randomly put in 6 treatment groups with 4 replicates, each having 25 birds. Fresh aqueous A. ferox leaf juice (ALJ) was administered in drinking water at a dosage of 20ml/litre to T1, T2 and T3 from day one to day 35, day one to day 14 and day 15 to day 28, respectively. Birds in T4 and T5 (positive controls) were treated with terramycin at the recommended dosage of 14g/litre of drinking water from day one to day 6 and from day 15 to 20, respectively; and birds in T6 (negative control) received distilled water from day 1 to 35. Feed Intake (FI), average daily gain (ADG) and feed conversion ratio (FCR) were calculated for the 5 week trial. After slaughter, carcass characteristics particularly dressing percentage (DP) and relative organ weight (ROW) were calculated. Serum biochemistry was also determined. For meat quality, pH and color were recorded 45 minutes and 24 hours after slaughter from the breast muscle. Fatty acid profiling and oxidative stability were determined using meat samples from the breast and thigh muscles. The results for growth performance showed that thebirds which were given A. ferox for the first two weeks (T2) consumed significantly (P>0.05) more feed (189.4g) than those in the negative control (159.6g) at the beginning of the starter phase. Subsequently, their ADG recorded on day 7 (27.1g) and day 14 (43.1g) were significantly (P<0.05) higher than the negative control (22.8g and 36.2g, respectively). Significant treatment effects (P<0.05) for FCR were reported in the 4th week for the birds that received A. ferox throughout (T1: 3.5). Carcass characteristics were not significantly (P>0.05) affected by A. ferox inclusion in drinking water. The highest high density lipoprotein (HDL) values (2.78 mmol/L) were yielded in T2and T3 had the lowest values (0.61mmol/L) for low density lipoprotein (LDL). For physico-chemical properties, no significant effects (P>0.05) of treatment on pH, colour, cooking loss and tenderness were observed. However, the group treated with A.ferox throughout the production cycle, had the highest pH (6.2), lowest lightness (38.5), highest redness (4.1), highest tenderness (13.86N) and the lowest cooking loss (12.6%). Significant treatment effects (P<0.05) were observed on the composition of the PUFA eicosatrienoic acid (C20:3c8, 11, 14(n-6)) of the breast muscle which was significantly lower in the A. ferox treatment groups than the positive controls. For the thigh muscle, there were significant (P<0.05) treatment effects on composition of palmitoleic acid (C16:1c9) and g-linolenic acid (C18:3c6, 9, 12 (n-3)). No significant (P>0.05) effects were found on oxidative stability of both thigh and breast muscles. In conclusion, the wide use of A. ferox by communal chicken farmers showed its importance as a medicinal plant. Apart from it being an effective medicinal plant, A. ferox inclusion in drinking water results in improved FI, ADG, reduced in LDLC and better g-linolenic and palmitoleic acid composition in the meat.
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Books on the topic "Meat products/microbiological analysis"

1

Toldrá, Fidel, and Leo M. L. Nollet. Sensory analysis of foods of animal origin. Boca Raton: Taylor & Francis, 2011.

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Griffith, G. R. The supplementary minimum price scheme: A retrospective analysis. Canterbury, New Zealand: Agribusiness and Economic Research Unit, Lincoln College, 1988.

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Cassidy, Sinead. An analysis of French and German perceptions of Ireland and Irish food products. Dublin: University College Dublin, 1996.

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Sidorenko, Oleg, and Ekaterina Zhukova. Technical Microbiology of animal products. ru: INFRA-M Academic Publishing LLC., 2020. http://dx.doi.org/10.12737/1071400.

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The textbook examines the role of microorganisms in shaping the quality of animal products, describes the microorganisms that affect the quality of food and processes caused by technically and technologically important microflora. The basic principles of microbiological control of milk and meat processing products production are described. The second edition focuses on the quality and safety of food products of animal origin. The material has been reworked and supplemented with the results of recent research, which can be used in the training program for microbiologists in food technology. Meets the requirements of Federal state educational standards of higher education of the latest generation. For students studying in biological specialties, agricultural technologists in the profile "Technology of production, storage and processing of animal products" and in the areas of training 35.03.07 "Technology of production and processing of agricultural products", 19.03.03, 19.04.03 "food of animal origin".
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Dreeling, Niamh. Optimisation of formulation and processing parameters for low-fat comminuted beef products with particular emphasis on sensory and instrumental texture assessment. Dublin: University College Dublin, 1998.

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United States International Trade Commission. Estimated tariff equivalents of U.S. quotas on agricultural imports and analysis of competitive conditions in U.S. and foreign markets for sugar, meat, peanuts, cotton, and dairy products: Report to the president on investigation no. 332-281 under section 332(g) of the Tariff Act of 1930, as amended. Washington, DC: The Commission, 1990.

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Ismailov, Nariman. Scientific basis of environmental biotechnology practical. ru: INFRA-M Academic Publishing LLC., 2020. http://dx.doi.org/10.12737/1048434.

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The monograph is devoted to modern biotechnology, which allows to solve urgent environmental problems in all areas of modern society. Described the current use of biotechnological methods for environmental protection. The common assessment of the environment, the analysis bioaccumulating capacity of the biosphere, presented information on bio-ecological potential of human society. Considers the issues of technological bio-energetics, obtaining biodegradable materials, different fields of organic waste, bioremediation of soils contaminated with petroleum products, pesticides, heavy metals, solid waste processing, utilization of oil sludge and drill cuttings, cleaning of soil and groundwater from contamination, the use of biotechnology in the oil industry and others Described the modern problems of organic agriculture and the progress in this area. Discussed microbiological, biochemical and technological fundamentals of these processes. The prospects of the use of biotechnology in integrated environmental protection. Discusses the modern view of ecological culture and ecological civilization in the framework of the problems under consideration. Designed for teachers, students, engineers, ecologists, agricultural workers, civil servants, decision-makers, engaged in the manufacture engaged in the development of programs for socio-ecological sustainable development.
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Sheridan, James J., Ph.D., Buchanan Robert L, and Montville Thomas J, eds. HACCP: An integrated approach to assuring the microbiological safety of meat and poultry. Trumbull, Conn: Food & Nutrition Press, Inc., 1996.

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Microbiological Analysis of Red Meat, Poultry and Eggs. Woodhead Publishing Ltd, 2006.

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Mead, G. C. Microbiological analysis of red meat, poultry and eggs. CRC, 2006.

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Book chapters on the topic "Meat products/microbiological analysis"

1

Cerveny, John, Joseph D. Meyer, and Paul A. Hall. "Microbiological Spoilage of Meat and Poultry Products." In Compendium of the Microbiological Spoilage of Foods and Beverages, 69–86. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-1-4419-0826-1_3.

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Taormina, Peter J., and John N. Sofos. "Low-Water Activity Meat Products." In The Microbiological Safety of Low Water Activity Foods and Spices, 127–64. New York, NY: Springer New York, 2014. http://dx.doi.org/10.1007/978-1-4939-2062-4_9.

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Macleod, A. J. "Instrumental methods of meat flavour analysis." In Flavor of Meat and Meat Products, 231–46. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2177-8_13.

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McKee, Lisa. "Microbiological and Sensory Properties of Fresh and Frozen Pork Products." In Handbook of Meat, Poultry and Seafood Quality, 292–307. Oxford, UK: Blackwell Publishing Ltd., 2012. http://dx.doi.org/10.1002/9781118352434.ch20.

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Kulkarni, V. V., P. S. Girish, S. B. Barbuddhe, B. M. Naveena, and M. Muthukumar. "Analysis of Curing Ingredients in Meat and Meat Products." In Analytical Techniques in Meat Science, 71–93. London: CRC Press, 2021. http://dx.doi.org/10.1201/9781003230892-7.

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Sebranek, Joseph G. "Rapid Methods for Compositional Analyses of Meat and Meat Products." In New Techniques in the Analysis of Foods, 161–69. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4757-5995-2_14.

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Doulgeraki, Agapi, Efstathios Panagou, and George-John Nychas. "Rapid methods for microbial analysis of meat and meat products." In Emerging Technologies in Meat Processing, 321–44. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118350676.ch12.

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Siu, Daniel C., Alan Henshall, and Walter A. Ausserer. "Determination of Nitrate and Nitrite in Meat and Dairy Products." In New Techniques in the Analysis of Foods, 201–10. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4757-5995-2_18.

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Ellis, R. L. "Food analysis and chemical residues in muscle foods." In Quality Attributes and their Measurement in Meat, Poultry and Fish Products, 441–78. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2167-9_16.

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Korsrud, Gary O., Craig D. C. Salisbury, Adrian C. E. Fesser, and James D. MacNeil. "Evaluation and Testing of Charm Test II Receptor Assays for the Detection of Antimicrobial Residues in Meat." In Analysis of Antibiotic/Drug Residues in Food Products of Animal Origin, 75–79. Boston, MA: Springer US, 1992. http://dx.doi.org/10.1007/978-1-4615-3356-6_6.

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Conference papers on the topic "Meat products/microbiological analysis"

1

Manea, Laur, Lavinia Buruleanu, Turid Rustad, Iuliana Manea, and Elena Barascu. "Overview on the microbiological quality of some meat products with impact on the food safety and health of people." In 2017 E-Health and Bioengineering Conference (EHB). IEEE, 2017. http://dx.doi.org/10.1109/ehb.2017.7995372.

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

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Mahbubi, Akhmad, Acep Muhib, and Denanda Putri. "An Added Value Analysis of Chicken Meat Products at PT. Sierad Produce Tbk." In International Conference on Science and Technology (ICOSAT 2017) - Promoting Sustainable Agriculture, Food Security, Energy, and Environment Through Science and Technology for Development. Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/icosat-17.2018.17.

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Gorbunova, Elena V., Aleksandr N. Chertov, Daria B. Petukhova, Artem A. Alekhin, and Valery V. Korotaev. "Research of principles for estimating the freshness of meat products by color analysis method." In SPIE OPTO, edited by Yakov G. Soskind and Craig Olson. SPIE, 2015. http://dx.doi.org/10.1117/12.2081664.

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Obeid, P. J., C. Saliba, M. Younis, S. Aouad, and J. El-Nakat. "Comparative analysis of lead and cadmium levels in various brands of canned and processed meat products in Lebanon." In FOOD AND ENVIRONMENT 2013. Southampton, UK: WIT Press, 2013. http://dx.doi.org/10.2495/fenv130131.

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Kabakchieva, Tsvetelina. "MARKET ANALYSIS OF "BIRD SLAUGHTERHOUSE" BERKOVITSA." In AGRIBUSINESS AND RURAL AREAS - ECONOMY, INNOVATION AND GROWTH 2021. University publishing house "Science and Economics", University of Economics - Varna, 2021. http://dx.doi.org/10.36997/ara2021.152.

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The transition to a market economy has put meat companies in a new state of operation. They are characterized by a high degree of uncertainty, increasing competition and a constant struggle for markets. The processes of realization of the finished products have become significantly more complicated. The behavior of the companies on the market, the economic results and the development of the enterprises depend on the orientation of the management in the market conditions. The purpose of the report is to make a situational - segmentation analysis of "Bird Slaughterhouse" Berkovitsa.
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Pruntova, Olga, and Natalia Shadrova Galina Skitovich. "Analysis of microbiological tests results for pork and pork products produced in the central region of the Russian Federation in 2012–2016." In Safe Pork 2015: Epidemiology and control of hazards in pork production chain. Iowa State University, Digital Press, 2017. http://dx.doi.org/10.31274/safepork-180809-364.

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Chen, Rui, Wei Long, Jing Wang, and Ji Chen. "Analysis of Price Volatility Characteristics of Major Meat Products in China Based on the Census- X12 Seasonal Adjustment Method and the HP Filter Method Based on livestock data 2009–2020." In 2021 2nd International Conference on Education, Knowledge and Information Management (ICEKIM). IEEE, 2021. http://dx.doi.org/10.1109/icekim52309.2021.00077.

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Mishina, N. V. "ОСНОВНЫЕ ТЕНДЕНЦИИ СОВРЕМЕННОГО РАЗВИТИЯ СЕЛЬСКОГО ХОЗЯЙСТВА ПРОВИНЦИИ ХЭЙЛУНЦЗЯН (КНР) В СРАВНЕНИИ С ЮЖНЫМИ РАЙОНАМИ ДАЛЬНЕГО ВОСТОКА." In Geosistemy vostochnyh raionov Rossii: osobennosti ih struktur i prostranstvennogo razvitiia. ИП Мироманова Ирина Витальевна, 2019. http://dx.doi.org/10.35735/tig.2019.35.25.009.

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В работе представлены результаты изучения развития сельского хозяйства провинции Хэйлунцзян (КНР) за период с 2000 по 2017 гг. Данная провинция имеет протяженную границу с Дальневосточным федеральным округом РФ и ее сельскохозяйственное освоение является одним из важных факторов экологической безопасности приграничных территорий России. Основой для выполнения исследования являются официальные статистические данные. Для выявления основных изменений в отрасли анализировались такие показатели, как валовое производство сельскохозяйственной продукции, размеры и структура посевных площадей, объемы использования минеральных удобрений, сельскохозяйственное водопользование, поголовье скота и производство продуктов животноводства. Сельское хозяйство провинции Хэйлунцзян КНР активно развивалось в рассматриваемый период, что подтверждается многократным увеличением значения большинства показателей отрасли, а также ростом ее доли в ВРП. В растениеводстве наблюдался сильный перекос в сторону увеличения производства кукурузы и риса, сопровождавшийся значительным расширением посевных площадей, в т.ч. орошаемых, что обусловило рост сельскохозяйственного водопотребления. В животноводстве, кроме традиционного производства мясопродуктов, развитие получило молочное животноводство, производство шерсти, меда, шелковых коконов. В пространственном отношении в последние 17 лет вектор сельскохозяйственного развития в провинции смещался в сторону ранее наименее освоенных приграничных округов, в которых имеется запас пригодных для освоения земель. Сопоставление данных о сельскохозяйственном производстве провинции Хэйлунцзян и в сопредельных районах юга Дальнего Востока России показало рост трансграничных градиентов для большинства показателей, что указывает на более интенсивное развитие отрасли на китайской территории. Сохранение этих тенденций в перспективе означает ухудшение состояния природной среды в провинции, нарастание остроты экологических проблем, увеличение экономического и экологического дисбаланса на приграничных территориях России и КНР. The paper is a general review of the agricultural development of Province Heilongjiang (China) in 20002017. This province has a long border with the Far Eastern Federal District of the Russian Federation and its agricultural development is an important factor of the environmental safety of the border areas of Russia. The basis for the review is the official statistical data. We analyzed such indicators as a gross output value of agricultural production, a size and a structure of sown areas, using mineral fertilizers, the agricultural water use, livestock number and products. Multiple growth of the value of most indicators confirms active development of agriculture in Province Heilongjiang in the period under consideration. The analysis of crop farming data showed a strong shift towards production of corn and rice, significant expansion of the sown area, including the irrigated ones, an increase in agricultural water consumption. In animal husbandry dairy farming and the production of wool, honey, and silk cocoons developed in addition to the traditional production of meat products. Spatially, over the past 17 years, agricultural development has shifted towards the border regions (prefectures) with rather large stock lands suitable for reclamation. The comparison of the agricultural data in Province Heilongjiang and in the south of the Russian Far East showed an increase in crossborder gradients for most indicators meaning more intense agricultural development of the Chinese territory. Continuation of these trends in future means environmental deterioration, intensification of ecological problems, growth of the economic and environmental imbalance in the border areas of Russia and China.
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10

Mishina, N. V. "ОСНОВНЫЕ ТЕНДЕНЦИИ СОВРЕМЕННОГО РАЗВИТИЯ СЕЛЬСКОГО ХОЗЯЙСТВА ПРОВИНЦИИ ХЭЙЛУНЦЗЯН (КНР) В СРАВНЕНИИ С ЮЖНЫМИ РАЙОНАМИ ДАЛЬНЕГО ВОСТОКА." In Geosistemy vostochnyh raionov Rossii: osobennosti ih struktur i prostranstvennogo razvitiia. ИП Мироманова Ирина Витальевна, 2019. http://dx.doi.org/10.33833/tig.2019.35.25.009.

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В работе представлены результаты изучения развития сельского хозяйства провинции Хэйлунцзян (КНР) за период с 2000 по 2017 гг. Данная провинция имеет протяженную границу с Дальневосточным федеральным округом РФ и ее сельскохозяйственное освоение является одним из важных факторов экологической безопасности приграничных территорий России. Основой для выполнения исследования являются официальные статистические данные. Для выявления основных изменений в отрасли анализировались такие показатели, как валовое производство сельскохозяйственной продукции, размеры и структура посевных площадей, объемы использования минеральных удобрений, сельскохозяйственное водопользование, поголовье скота и производство продуктов животноводства. Сельское хозяйство провинции Хэйлунцзян КНР активно развивалось в рассматриваемый период, что подтверждается многократным увеличением значения большинства показателей отрасли, а также ростом ее доли в ВРП. В растениеводстве наблюдался сильный перекос в сторону увеличения производства кукурузы и риса, сопровождавшийся значительным расширением посевных площадей, в т.ч. орошаемых, что обусловило рост сельскохозяйственного водопотребления. В животноводстве, кроме традиционного производства мясопродуктов, развитие получило молочное животноводство, производство шерсти, меда, шелковых коконов. В пространственном отношении в последние 17 лет вектор сельскохозяйственного развития в провинции смещался в сторону ранее наименее освоенных приграничных округов, в которых имеется запас пригодных для освоения земель. Сопоставление данных о сельскохозяйственном производстве провинции Хэйлунцзян и в сопредельных районах юга Дальнего Востока России показало рост трансграничных градиентов для большинства показателей, что указывает на более интенсивное развитие отрасли на китайской территории. Сохранение этих тенденций в перспективе означает ухудшение состояния природной среды в провинции, нарастание остроты экологических проблем, увеличение экономического и экологического дисбаланса на приграничных территориях России и КНР. The paper is a general review of the agricultural development of Province Heilongjiang (China) in 20002017. This province has a long border with the Far Eastern Federal District of the Russian Federation and its agricultural development is an important factor of the environmental safety of the border areas of Russia. The basis for the review is the official statistical data. We analyzed such indicators as a gross output value of agricultural production, a size and a structure of sown areas, using mineral fertilizers, the agricultural water use, livestock number and products. Multiple growth of the value of most indicators confirms active development of agriculture in Province Heilongjiang in the period under consideration. The analysis of crop farming data showed a strong shift towards production of corn and rice, significant expansion of the sown area, including the irrigated ones, an increase in agricultural water consumption. In animal husbandry dairy farming and the production of wool, honey, and silk cocoons developed in addition to the traditional production of meat products. Spatially, over the past 17 years, agricultural development has shifted towards the border regions (prefectures) with rather large stock lands suitable for reclamation. The comparison of the agricultural data in Province Heilongjiang and in the south of the Russian Far East showed an increase in crossborder gradients for most indicators meaning more intense agricultural development of the Chinese territory. Continuation of these trends in future means environmental deterioration, intensification of ecological problems, growth of the economic and environmental imbalance in the border areas of Russia and China.
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Reports on the topic "Meat products/microbiological analysis"

1

Holland, Darren, and Nazmina Mahmoudzadeh. Foodborne Disease Estimates for the United Kingdom in 2018. Food Standards Agency, January 2020. http://dx.doi.org/10.46756/sci.fsa.squ824.

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In February 2020 the FSA published two reports which produced new estimates of foodborne norovirus cases. These were the ‘Norovirus Attribution Study’ (NoVAS study) (O’Brien et al., 2020) and the accompanying internal FSA technical review ‘Technical Report: Review of Quantitative Risk Assessment of foodborne norovirus transmission’ (NoVAS model review), (Food Standards Agency, 2020). The NoVAS study produced a Quantitative Microbiological Risk Assessment model (QMRA) to estimate foodborne norovirus. The NoVAS model review considered the impact of using alternative assumptions and other data sources on these estimates. From these two pieces of work, a revised estimate of foodborne norovirus was produced. The FSA has therefore updated its estimates of annual foodborne disease to include these new results and also to take account of more recent data related to other pathogens. The estimates produced include: •Estimates of GP presentations and hospital admissions for foodbornenorovirus based on the new estimates of cases. The NoVAS study onlyproduced estimates for cases. •Estimates of foodborne cases, GP presentations and hospital admissions for12 other pathogens •Estimates of unattributed cases of foodborne disease •Estimates of total foodborne disease from all pathogens Previous estimates An FSA funded research project ‘The second study of infectious intestinal disease in the community’, published in 2012 and referred to as the IID2 study (Tam et al., 2012), estimated that there were 17 million cases of infectious intestinal disease (IID) in 2009. These include illness caused by all sources, not just food. Of these 17 million cases, around 40% (around 7 million) could be attributed to 13 known pathogens. These pathogens included norovirus. The remaining 60% of cases (equivalent to 10 million cases) were unattributed cases. These are cases where the causal pathogen is unknown. Reasons for this include the causal pathogen was not tested for, the test was not sensitive enough to detect the causal pathogen or the pathogen is unknown to science. A second project ‘Costed extension to the second study of infectious intestinal disease in the community’, published in 2014 and known as IID2 extension (Tam, Larose and O’Brien, 2014), estimated that there were 566,000 cases of foodborne disease per year caused by the same 13 known pathogens. Although a proportion of the unattributed cases would also be due to food, no estimate was provided for this in the IID2 extension. New estimates We estimate that there were 2.4 million cases of foodborne disease in the UK in 2018 (95% credible intervals 1.8 million to 3.1 million), with 222,000 GP presentations (95% Cred. Int. 150,000 to 322,000) and 16,400 hospital admissions (95% Cred. Int. 11,200 to 26,000). Of the estimated 2.4 million cases, 0.9 million (95% Cred. Int. 0.7 million to 1.2 million) were from the 13 known pathogens included in the IID2 extension and 1.4 million1 (95% Cred. Int. 1.0 million to 2.0 million) for unattributed cases. Norovirus was the pathogen with the largest estimate with 383,000 cases a year. However, this estimate is within the 95% credible interval for Campylobacter of 127,000 to 571,000. The pathogen with the next highest number of cases was Clostridium perfringens with 85,000 (95% Cred. Int. 32,000 to 225,000). While the methodology used in the NoVAS study does not lend itself to producing credible intervals for cases of norovirus, this does not mean that there is no uncertainty in these estimates. There were a number of parameters used in the NoVAS study which, while based on the best science currently available, were acknowledged to have uncertain values. Sensitivity analysis undertaken as part of the study showed that changes to the values of these parameters could make big differences to the overall estimates. Campylobacter was estimated to have the most GP presentations with 43,000 (95% Cred. Int. 19,000 to 76,000) followed by norovirus with 17,000 (95% Cred. Int. 11,000 to 26,000) and Clostridium perfringens with 13,000 (95% Cred. Int. 6,000 to 29,000). For hospital admissions Campylobacter was estimated to have 3,500 (95% Cred. Int. 1,400 to 7,600), followed by norovirus 2,200 (95% Cred. Int. 1,500 to 3,100) and Salmonella with 2,100 admissions (95% Cred. Int. 400 to 9,900). As many of these credible intervals overlap, any ranking needs to be undertaken with caution. While the estimates provided in this report are for 2018 the methodology described can be applied to future years.
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