Correlations between sensorial and quality parameters in some traditional meat products from Romania and food safety

2016 ◽  
Vol 231 ◽  
pp. S59
Author(s):  
Oana Margarita Ghimpeteanu ◽  
Iuliana Neagu ◽  
Magda Gonciarov
Keyword(s):  
Food Safety ◽  
Meat Products ◽  
Quality Parameters

Determining Consumers’ Willingness to Buy Halal Meat

2020 ◽  
Vol 29 (2) ◽  
pp. 143-162
Author(s):  
Asri Sekar Mawar Firdausi ◽  
Dea Farahdiba ◽  
Abdillah Menri Munthe
Keyword(s):  
Food Safety ◽  
Reasoned Action ◽  
Meat Products ◽  
Least Square ◽  
Daily Consumption ◽  
Positive Effects ◽  
Willingness To Buy ◽  
Hedonic Theory ◽  
Halal Food ◽  
The Government

The halal food industry is no longer underrated. Since consumers became very concerned about their daily consumption considering the hygiene that should be maintained. This research was aimed to measure the Indonesian consumers’ willingness to buy halal food, especially meat products, based on trust, awareness, packaging information, and food safety. However, Indonesian consumers’ demand for halal food is not proportional comparing to a large number of the Muslim population. Contrast to previous similar studies that adopting the Theory of Planned Behavior (TPB) or Theory of Reasoned Action (TRA) that focused more on halal awareness and halal labels, this study was adopting Hedonic Theory. This research using 186 data that were collected by online questionnaires. Data then analyzed using multiple linear regression and Ordinal Least Square (OLS). Results showed that only halal awareness and food safety are proven to have significant positive effects on willingness to buy. Regardless of Muslim and non-Muslim, halal awareness and food safety attract consumers’ willingness to buy halal-labeled meat products. To increase the willingness to buy halal meat products in Indonesia, the government and producers must be able to encourage awareness of the importance of eating halal food. Furthermore, they also must ensure the safety of that food. Hopefully, these findings can become input for stakeholders.

Effect of the use of dry breadcrumb in meatball production on the formation of heterocyclic aromatic amines

2020 ◽  
Vol 122 (7) ◽  
pp. 2105-2119
Author(s):  
Ahmet Korkmaz ◽  
Fatih Oz
Keyword(s):  
Aromatic Amines ◽  
Solid Phase ◽  
Meat Products ◽  
Quality Parameters ◽  
Cooking Loss ◽  
Heterocyclic Aromatic Amines ◽  
Control Group ◽  
Content Type ◽  
Cooking Temperature ◽  
Metal Shaping

PurposeHeterocyclic aromatic amines are mutagenic and/or carcinogenic compounds formed during cooking of meat. Therefore, the formation levels of them should be reduced. For this aim, the purpose of the present study was to determine the effect of dry breadcrumb in meatball production on the formation of heterocyclic aromatic amines. In addition, the effect of dry breadcrumb on some quality parameters of the meatballs was also investigated.Design/methodology/approachMeatball dough with 15 percent fat was divided into four parts, where one group was selected as the control group (without dry breadcrumb). In the other three groups, dry breadcrumb was added in various ratios of 5 percent, 10 percent and 15 percent (w/w). Then, meatball dough was stored at 4 °C for 3 h and shaped into meatballs with a metal shaping device (7 × 1 cm). For some of the quality parameters, water, pH, cooking loss and TBARS analyses were done in the samples. Heterocyclic aromatic amine analysis was done in only cooked samples according to solid phase extraction.FindingsThe use of dry breadcrumb in meatball production decreased water content and cooking loss. As cooking temperature increased, water contents and cooking loss of meatball decreased. PhIP, AαC and MeAαC were not detected in any of the samples analyzed. As cooking temperature increased, total amount of HCAs increased and ranged between 0.05 and 0.51 ng/g. While the use of dry breadcrumb in the meatball production increased IQ content of the meatballs, the use of 5 percent dry breadcrumb caused a decrease in the total HAA content (28.57–66.67 percent) for all cooking temperatures.Originality/valueMany research studies including our study in the literature were conducted on formation and reduction of HAAs in meat and meat products. However, although dry breadcrumb is frequently used both in domestic and commercial meatball formulations; to the best of our knowledge, effect of using dry breadcrumb in meatball production on HAAs formation has not been investigated in the literature. Therefore, in the present study, the effects of the use of dry breadcrumb in meatball production on some quality parameters and formation of HAAs in meatballs cooked at 150 °C, 200 °C and 250 °C were determined.

Evaluation of quality parameters in Romanian traditional meat products

2015 ◽  
Vol 208 ◽  
pp. S20
Author(s):  
Oana Margarita Ghimpeteanu ◽  
Mihai Hobeanu ◽  
Constantin Savu
Keyword(s):  
Meat Products ◽  
Quality Parameters

Impact of Cooking, Cooling, and Subsequent Refrigeration on the Growth or Survival of Clostridium perfringens in Cooked Meat and Poultry Products

2003 ◽  
Vol 66 (7) ◽  
pp. 1227-1232 ◽  
Author(s):  
ROBIN M. KALINOWSKI ◽  
R. BRUCE TOMPKIN ◽  
PETER W. BODNARUK ◽  
W. PAYTON PRUETT
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Health Risk ◽  
Clostridium Perfringens ◽  
Meat Products ◽  
Performance Standards ◽  
Public Health Risk ◽  
Raw Meat ◽  
Poultry Products ◽  
Cooked Meat

In January 1999, the Food Safety and Inspection Service (FSIS) finalized performance standards for the cooking and chilling of meat and poultry products in federally inspected establishments. More restrictive chilling (stabilization)requirements were adopted despite the lack of strong evidence of a public health risk posed by industry practices employing the original May 1988 guidelines (U.S. Department of Agriculture FSIS Directive 7110.3). Baseline data led the FSIS to estimate a “worst case” of 104 Clostridium perfringens cells per g in raw meat products. The rationale for the FSIS performance standards was based on this estimate and the assumption that the numbers detected in the baseline study were spores that could survive cooking. The assumptions underlying the regulation stimulated work in our laboratory to help address why there have been so few documented outbreaks of C. perfringens illness associated with the consumption of commercially processed cooked meat and poultry products. Our research took into account the numbers of C. perfringens spores in both raw and cooked products. One hundred ninety-seven raw comminuted meat samples were cooked to 73.9°C and analyzed for C. perfringens levels. All but two samples had undetectable levels (<3 spores per g). Two ground pork samples contained 3.3 and 66 spores per g. Research was also conducted to determine the effect of chilling on the outgrowth of C. perfringens spores in cured and uncured turkey. Raw meat blends inoculated with C. perfringens spores, cooked to 73.9°C, and chilled according to current guidelines or under abuse conditions yielded increases of 2.25 and 2.44 log10 CFU/g for uncured turkey chilled for 6 h and an increase of 3.07 log10 CFU/g for cured turkey chilled for 24 h. No growth occurred in cured turkey during a 6-h cooling period. Furthermore, the fate of C. perfringens in cooked cured and uncured turkey held at refrigeration temperatures was investigated. C. perfringens levels decreased by 2.52, 2.54, and 2.75 log10 CFU/g in cured turkey held at 0.6, 4.4, and 10°C, respectively, for 7 days. Finally, 48 production lots of ready-to-eat meat products that had deviated from FSIS guidelines were analyzed for C. perfringens levels. To date, 456 samples have been tested, and all but 25 (ranging from 100 to 710 CFU/g) of the samples contained C. perfringens at levels of <100 CFU/g. These results further support historical food safety data that suggest a very low public health risk associated with C. perfringens in commercially processed ready-to-eat meat and poultry products.

scholarly journals Plant-Pathogenic Oomycetes, Escherichia coli Strains, and Salmonella spp. Frequently Found in Surface Water Used for Irrigation of Fruit and Vegetable Crops in New York State

2014 ◽  
Vol 80 (16) ◽  
pp. 4814-4820 ◽  
Author(s):  
Lisa A. Jones ◽  
Randy W. Worobo ◽  
Christine D. Smart
Keyword(s):  
Escherichia Coli ◽  
Water Quality ◽  
New York ◽  
Food Safety ◽  
Surface Water ◽  
New York State ◽  
Quality Parameters ◽  
Content Type ◽  
York State ◽  
E Coli

ABSTRACTIn the United States, surface water is commonly used to irrigate a variety of produce crops and can harbor pathogens responsible for food-borne illnesses and plant diseases. Understanding when pathogens infest water sources is valuable information for produce growers to improve the food safety and production of these crops. In this study, prevalence data along with regression tree analyses were used to correlate water quality parameters (pH, temperature, turbidity), irrigation site properties (source, the presence of livestock or fowl nearby), and precipitation data to the presence and concentrations ofEscherichia coli,Salmonellaspp., and hymexazol-insensitive (HIS) oomycetes (PhytophthoraandPythiumspp.) in New York State surface waters. A total of 123 samples from 18 sites across New York State were tested forE. coliandSalmonellaspp., of which 33% and 43% were positive, respectively. Additionally, 210 samples from 38 sites were tested for HIS oomycetes, and 88% were found to be positive, with 10 species ofPhytophthoraand 11 species ofPythiumbeing identified from the samples. Regression analysis found no strong correlations between water quality parameters, site factors, or precipitation to the presence or concentration ofE. coliin irrigation sources. ForSalmonella, precipitation (≤0.64 cm) 3 days before sampling was correlated to both presence and the highest counts. Analyses for oomycetes found creeks to have higher average counts than ponds, and higher turbidity levels were associated with higher oomycete counts. Overall, information gathered from this study can be used to better understand the food safety and plant pathogen risks of using surface water for irrigation.

scholarly journals Population Genetic Structure of Listeria monocytogenes Strains as Determined by Pulsed-Field Gel Electrophoresis and Multilocus Sequence Typing

2016 ◽  
Vol 82 (18) ◽  
pp. 5720-5728 ◽  
Author(s):  
Clémentine Henri ◽  
Benjamin Félix ◽  
Laurent Guillier ◽  
Pimlapas Leekitcharoenphon ◽  
Damien Michelon ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Food Safety ◽  
Genetic Structure ◽  
Gel Electrophoresis ◽  
Dairy Products ◽  
Population Genetic ◽  
Meat Products ◽  
Pulsed Field Gel Electrophoresis ◽  
Content Type ◽  
Food Matrices

ABSTRACTListeria monocytogenesis a ubiquitous bacterium that may cause the foodborne illness listeriosis. Only a small amount of data about the population genetic structure of strains isolated from food is available. This study aimed to provide an accurate view of theL. monocytogenesfood strain population in France. From 1999 to 2014, 1,894L. monocytogenesstrains were isolated from food at the French National Reference Laboratory forL. monocytogenesand classified according to the five risk food matrices defined by the European Food Safety Authority (EFSA). A total of 396 strains were selected on the basis of different pulsed-field gel electrophoresis (PFGE) clusters, serotypes, and strain origins and typed by multilocus sequence typing (MLST), and the MLST results were supplemented with MLST data available from Institut Pasteur, representing human and additional food strains from France. The distribution of sequence types (STs) was compared between food and clinical strains on a panel of 675 strains. High congruence between PFGE and MLST was found. Out of 73 PFGE clusters, the two most prevalent corresponded to ST9 and ST121. Using original statistical analysis, we demonstrated that (i) there was not a clear association between ST9 and ST121 and the food matrices, (ii) serotype IIc, ST8, and ST4 were associated with meat products, and (iii) ST13 was associated with dairy products. Of the two major STs, ST121 was the ST that included the fewest clinical strains, which might indicate lower virulence. This observation may be directly relevant for refining risk analysis models for the better management of food safety.IMPORTANCEThis study showed a very useful backward compatibility between PFGE and MLST for surveillance. The results enabled better understanding of the population structure ofL. monocytogenesstrains isolated from food and management of the health risks associated withL. monocytogenesfood strains. Moreover, this work provided an accurate view ofL. monocytogenesstrain populations associated with specific food matrices. We clearly showed that some STs were associated with food matrices, such as meat, meat products, and dairy products. We opened the way to source attribution modeling in order to quantify the relative importance of the main food matrices.

scholarly journals Healthcare-associated foodborne outbreaks in high-income countries: a literature review and surveillance study, 16 OEDC countries, 2001 to 2019

2021 ◽  
Vol 26 (41) ◽  
Author(s):  
Idesbald Boone ◽  
Bettina Rosner ◽  
Raskit Lachmann ◽  
Michele Luca D'Errico ◽  
Luigi Iannetti ◽  
...  
Keyword(s):  
Public Health ◽  
Food Safety ◽  
High Risk ◽  
Surveillance System ◽  
Interdisciplinary Collaboration ◽  
Meat Products ◽  
Oecd Countries ◽  
Vulnerable Groups ◽  
Foodborne Outbreaks ◽  
Healthcare Associated

Background Healthcare-associated foodborne outbreaks (HA-FBO) may have severe consequences, especially in vulnerable groups. Aim The aim was to describe the current state of HA-FBO and propose public health recommendations for prevention. Methods We searched PubMed, the Outbreak Database (Charité, University Medicine Berlin), and hand-searched reference lists for HA-FBO with outbreak onset between 2001 and 2018 from Organisation for Economic Co-operation and Development (OECD) countries and HA-FBO (2012–2018) from the German surveillance system. Additionally, data from the European Food Safety Authority were analysed. Results The literature search retrieved 57 HA-FBO from 16 OECD countries, primarily in the US (n = 11), Germany (n = 11) and the United Kingdom (n = 9). In addition, 28 HA-FBO were retrieved from the German surveillance system. Based on the number of outbreaks, the top three pathogens associated with the overall 85 HA-FBO were Salmonella (n = 24), norovirus (n = 22) and Listeria monocytogenes (n = 19). Based on the number of deaths, L. monocytogenes was the main pathogen causing HA-FBO. Frequently reported implicated foods were ‘mixed foods’ (n = 16), ‘vegetables and fruits’ (n = 15) and ‘meat and meat products’ (n = 10). Consumption of high-risk food by vulnerable patients, inadequate time-temperature control, insufficient kitchen hygiene and food hygiene and carriers of pathogens among food handlers were reported as reasons for HA-FBO. Conclusion To prevent HA-FBO, the supply of high-risk food to vulnerable people should be avoided. Well working outbreak surveillance facilitates early detection and requires close interdisciplinary collaboration and exchange of information between hospitals, food safety and public health authorities.

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