Essential oil nanoemulsions for the control of Clostridium sporogenes in cooked meat product: An alternative?

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

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Multivariate data analysis of Cavourmas — a Greek cooked meat product

Meat Science ◽

10.1016/s0309-1740(99)00073-x ◽

2000 ◽

Vol 54 (1) ◽

pp. 71-75 ◽

Cited By ~ 24

Author(s):

I.S. Arvanitoyannis ◽

J.G. Bloukas ◽

I. Pappa ◽

E. Psomiadou

Keyword(s):

Data Analysis ◽

Multivariate Data Analysis ◽

Multivariate Data ◽

Meat Product ◽

Cooked Meat

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Clostridium Spore Attachment to Human Cells

Microscopy and Microanalysis ◽

10.1017/s1431927600013143 ◽

1997 ◽

Vol 3 (S2) ◽

pp. 1251-1252

Author(s):

B. Panessa-Warren ◽

G. Tortora ◽

J. Warren

Keyword(s):

High Resolution ◽

Cell Surface ◽

Human Cells ◽

Carcinoma Cells ◽

Embryonic Fibroblasts ◽

Clostridium Sporogenes ◽

Colon Carcinoma Cells ◽

Spore Attachment ◽

Cooked Meat ◽

Commercial Field

This paper uses high resolution scanning electron microscopy (SEM) with a LaB6 gun and the newest commercial field emission guns, to obtain high magnification images of intact clostridial spores throughout the activation/germination/outgrowth process. by high resolution SEM, the clostridial exosporial membrane can be seen to produce numerous delicate projections (following activation), that extend from the exosporial surface to a nutritive substrate (agar), or cell surface when anaerobically incubated in the presence of human cells (embryonic fibroblasts and colon carcinoma cells). Magnifications of 20,000 to 200,000Xs at accelerating voltages low enough to minimize or eliminate specimen damage (1-5 kV) have permitted the entire surface of C.sporogenes and C.difficile endospores to be examined during all stages of germination. The relationships between the spore and the agar or human cell surface were also clearly visible.Clostridium sporogenes ATCC 3584 and C.difficile ATCC 43594 and 9689 were grown in cooked meat media, filtered and cleaned.

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Quinoa (Chenopodium quinoa Willd) paste as partial fat replacer in the development of reduced fat cooked meat product type pâté: Effect on quality and safety

CyTA - Journal of Food ◽

10.1080/19476337.2018.1525433 ◽

2018 ◽

Vol 16 (1) ◽

pp. 1079-1088 ◽

Cited By ~ 9

Author(s):

Pellegrini ◽

Lucas-Gonzalez ◽

Sayas-Barberá ◽

Fernández-López ◽

Pérez-Álvarez ◽

...

Keyword(s):

Meat Product ◽

Chenopodium Quinoa ◽

Control Sample ◽

Aerobic Bacteria ◽

Quality And Safety ◽

Fat Replacer ◽

Oxidation Rates ◽

Residual Nitrite ◽

Cooked Meat ◽

Lower Oxidation

The aim of this work was to evaluate the effect of partially replacing fat by the addition of three quinoa pastes obtained from white, red and black quinoa on the quality and safety of a cooked meat product such as pork liver pâté. The addition of quinoa paste as fat replacer led to an increase in the moisture, ash and residual nitrite contents, while the fat content decreased with respect to control sample by an average of 8%. The use of quinoa pastes increased the hardness and the gumminess but had no effect on springiness and cohesiveness. The substitution of fat with white, red and black quinoa paste at 10% led to lower oxidation rates than observed in the control. No aerobic bacteria, Enterobacteriaceae, moulds and yeasts were found in any sample. The most acceptable sample was the pâté containing red quinoa at 5%.

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Modeling transfer of Escherichia coli O157:H7 and Staphylococcus aureus during slicing of a cooked meat product

Meat Science ◽

10.1016/j.meatsci.2007.02.011 ◽

2007 ◽

Vol 76 (4) ◽

pp. 692-699 ◽

Cited By ~ 41

Author(s):

F. Pérez-Rodríguez ◽

A. Valero ◽

E.C.D. Todd ◽

E. Carrasco ◽

R.M. García-Gimeno ◽

...

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Meat Product ◽

Escherichia Coli O157 ◽

Cooked Meat ◽

And Staphylococcus Aureus

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Use of Lactococcus lactis to improve the quality of cooked meat product

Current Opinion in Biotechnology ◽

10.1016/j.copbio.2011.05.314 ◽

2011 ◽

Vol 22 ◽

pp. S100

Author(s):

Giuseppe Comi ◽

Marisa Manzano ◽

Lucilla Iacumin

Keyword(s):

Lactococcus Lactis ◽

Meat Product ◽

Cooked Meat

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Effect of the antioxidant activity of the essential oil of Minthostachys mollis G in a meat product type sausage

Contemporary Engineering Sciences ◽

10.12988/ces.2018.85244 ◽

2018 ◽

Vol 11 (80) ◽

pp. 3991-3998

Author(s):

Clemente Granados-Conde ◽

Alex Ivan Arrieta-Llamas ◽

Miladys Torrenegra-Alarcon ◽

Glicerio Leon-Mendez ◽

Nerlis Paola Pajaro-Castro ◽

...

Keyword(s):

Antioxidant Activity ◽

Essential Oil ◽

Meat Product ◽

Product Type

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Isolation of Yersinia from Raw Meat (Pork and Chicken) and Precooked Meat (Porcine Tongues and Sausages) Collected from Commercial Establishments in Mexico City

Journal of Food Protection ◽

10.4315/0362-028x-63.4.542 ◽

2000 ◽

Vol 63 (4) ◽

pp. 542-544 ◽

Cited By ~ 9

Author(s):

ELSA IRMA QUIÑONES RAMÍREZ ◽

CARLOS VÁZQUEZ-SALINAS ◽

OSCAR RODOLFO RODAS-SUÁREZ ◽

FRANCISCO F. PEDROCHE

Keyword(s):

Mexico City ◽

Meat Product ◽

Meat Products ◽

Tween 80 ◽

Alkaline Treatment ◽

Enrichment Method ◽

Raw Meat ◽

Cooked Meat ◽

Yersinia Intermedia ◽

Cooked Meat Products

A total of 160 meat product samples were collected from commercial outlets in Mexico City to investigate the presence of different species of Yersinia by the 4°C enrichment method after 1, 3, 5, and 7 days of incubation using alkaline treatment and isolating in cefsulodin-Irgasan-novobiocin and MacConkey agars with Tween 80. Overall, Yersinia spp. were isolated from 27% of the samples analyzed, whereas 40% of the raw and only 13% of the precooked samples were contaminated. Although 2,970 colonies showed Yersinia characteristics, only 706 (24%) actually corresponded to this genus: 49% were Yersinia enterocolitica, 25% Yersinia kristensenii, 15% Yersinia intermedia, 9% Yersinia frederiksenii, and 2% Yersinia aldovae; 10% corresponded to biotype 2, 2% to biotype 3, and 4% to biotype 4. The presence of Yersinia in raw and cooked meat products represents a health risk for consumers in Mexico, where further clinical studies are needed to assess the epidemiological importance of this pathogen.

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