scholarly journals F-value Calculator – A Tool for Calculation of Acceptable F-value in Canned Luncheon Meat Reduced in NaCl

2016 ◽  
Vol 7 ◽  
pp. 117-120
Author(s):  
Flemming Hansen ◽  
Annemarie Gunvig ◽  
Claus Borggaard
Keyword(s):  
Luncheon Meat

scholarly journals Listeria monocytogenes: An emerging food-borne pathogen and its public health implications

2016 ◽  
Vol 10 (02) ◽  
pp. 149-154 ◽  
Author(s):  
Waffa W Reda ◽  
Khaled Abdel-Moein ◽  
Ahmed Hegazi ◽  
Yasmin Mohamed ◽  
Khaled Abdel-Razik
Keyword(s):  
Listeria Monocytogenes ◽  
Raw Milk ◽  
Food Samples ◽  
Food Borne ◽  
Contaminated Food ◽  
Luncheon Meat ◽  
Stool Specimens ◽  
Polymerase Chain ◽  
Minced Meat

Introduction: Listeria monocytogenes is considered one of the most important food-borne pathogens transmitted to humans via contaminated food. The aim of the present study was to demonstrate the importance of L. monocytogenes as a food-borne pathogen. Methodology: A total of 340 samples were collected from different localities in El Giza Governorate, Egypt, to check the occurrence of L. monocytogenes in that area. The collected samples comprised 250 food samples, 40 swabs from food refrigerators, and 50 stool specimens from diarrheic children. L. monocytogenes was isolated from the examined samples according to the International Organization for Standardization. The isolates were tested biochemically using Listeria Microbact 12L and confirmed by polymerase chain reaction. Results: The isolation rates of L. monocytogenes were 8% in beef burger, 4% in minced meat, 4% in luncheon meat, while sausage samples were all negative. Eight percent of raw milk samples were positive for L. monocytogenes, whereas cheese samples and refrigerator swabs were negative. Only Listeria grayi was isolated from human stools (2.5%). Conclusion: The high isolation rates of L. monocytogenes among the examined food stuffs highlight the crucial role of food as an important vehicle for this pathogen. More efforts should be made to ensure safe handling and processing of these foods to reduce the transmission of L. monocytogenes to humans.

scholarly journals Physicochemical and bacteriological study of imported beef luncheon meat in Baghdad city

2012 ◽  
Vol 36 (0A) ◽  
pp. 151-156
Author(s):  
Dahfier Abid Ali Al-Obaidi
Keyword(s):  
Public Health ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Thiobarbituric Acid ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Meat Processing ◽  
Bacteriological Study ◽  
Luncheon Meat

This study was carried out at the College of VeterinaryMedicine, University of Baghdad,for two months, to study the beef luncheon meat in Baghdad city by evalutuation somePhysicochemical and bacteriological features the obtained data revealed the following results:Physicochemical indicated that myoglobin concentration, was low for all sample of meat withno significant differences in marks which were 163.3 – 178.7 mg/100g meat. Total volatilenitrogen (TVN) values were more the allowance limits especially in food and mark whichwere 20.4mgN/100g meat with no significant differences in marks. Thiobarbituric acid (TBA)values and Free Fatty acid (FFA) percentages were withen the allowance limits in all marks.Bacteriological results indicated that total Bacterial count (TPC) were low of meat samplewhich were140 - 220 cfu /g, with significant differences (P<0.05) in Marks. The total coliformcount were less than allowance limits, were the same with Anaerobic total Bacterial count(A.T.P.C.) which Were 3 - 41cfu/g and30 – 260 cfu/g with significant differences (P<0.05) inmarks. The results indicated that beef luncheon was low in some Physicochemicalespecially in food land mark. Therefore it is necessary to make Evaluation cautiously of theimported meats and meat processing to safe public health.

scholarly journals An outbreak of salmonella food poisoning attributed to bakers' confectionery

1961 ◽  
Vol 59 (1) ◽  
pp. 105-108 ◽  
Author(s):  
R. W. S. Harvey ◽  
T. H. Price ◽  
A. R. Davis ◽  
R. B. Morley-Davis
Keyword(s):  
Phage Type ◽  
Food Poisoning ◽  
Food Handlers ◽  
Confectionery Products ◽  
Luncheon Meat

1. An outbreak of food poisoning due to S. typhimurium and S. thompson is described.2. These same two serotypes were found in trifle eaten by the victims.3. S. typhimurium was found in the stools of four members of the bakery staff and in the stool of one member of the grocery staff handling luncheon meat eaten by those affected.4. S. typhimurium was isolated from drains in the bakery.5. The phage-type of S. typhimurium found in the food handlers, drains, trifle and victims of the outbreak was the same.6. The phage-type of S. thompson found in the trifle was identical with that found in the victims of the outbreak.7. The phage-type of both salmonellae suggested an egg product source.8. It is surprising how infrequent these outbreaks are, having regard to the very frequent opportunity for the contamination of confectionery products in bake-houses.

Effect of Cooking and Curing on Lysine Content of Pork Luncheon Meat

1947 ◽  
Vol 33 (2) ◽  
pp. 235-242 ◽  
Author(s):  
O. H. M. Wilder ◽  
H. R. Kraybill
Keyword(s):  
Lysine Content ◽  
Luncheon Meat

Amerikamun: Consuming America and Ambivalence toward the U.S. Presence in Postwar Okinawa

2016 ◽  
Vol 75 (1) ◽  
pp. 41-61
Author(s):  
Chris Ames
Keyword(s):  
Daily Life ◽  
Social Contexts ◽  
Shopping Mall ◽  
Postwar Period ◽  
American Power ◽  
Multiple Generations ◽  
The Social ◽  
Luncheon Meat ◽  
Battle Of Okinawa ◽  
The U.S

After the U.S. victory in the Battle of Okinawa in 1945, devastated Okinawans lived off of U.S. military rations, including unfamiliar foods such as pork luncheon meat and corned beef hash. Okinawans incorporated these and other U.S.-made goods into daily life as “Amerikamun,” literally meaning “American products,” but loaded with postwar Okinawan perceptions of America, its military, and the social contexts of the goods themselves. Connotations have shifted over the postwar period, at times suggesting Okinawan appropriation of American power through consumption of “luxurious” (jōtō) U.S. goods, but throughout the postwar period reminding Okinawans of American domination during the occupation and the unwelcome aspects of continuous U.S. military basing. “American Village,” which is a hybrid, American-style shopping mall and resort, is a concretization of this ambivalence, as multiple generations of Okinawans now have the opportunity to inscribe and reinscribe the meaning of Amerikamun on their landscape.

Elimination of Listeria monocytogenes from Ready-to-Eat Turkey and Cheese Tortilla Wraps Using Ionizing Radiation†

2005 ◽  
Vol 68 (1) ◽  
pp. 164-167 ◽  
Author(s):  
CHRISTOPHER H. SOMMERS ◽  
GLENN BOYD
Keyword(s):  
Listeria Monocytogenes ◽  
Radiation Dose ◽  
Ionizing Radiation ◽  
Wheat Flour ◽  
Radiation Resistance ◽  
Meat Product ◽  
Processed Cheese ◽  
Turkey Meat ◽  
Luncheon Meat ◽  
The Individual

Listeria monocytogenes is a common postprocess contaminant on ready-to-eat foods including premade ready-to-eat sandwiches. One popular type of sandwich product is the tortilla wrap, which contains sliced luncheon meats and cheeses rolled within a flour tortilla. This study determined the radiation resistance of L. monocytogenes surface inoculated onto two types of commercially available wheat flour tortillas, processed cheese slices, and deli turkey meat. The D10-values for L. monocytogenes (the radiation dose required to inactivate 1 log of the pathogen) were 0.27 kGy when inoculated onto two flour tortilla types, 0.28 and 0.30 kGy when inoculated onto two types of sliced processed cheeses, and 0.58 and 0.65 kGy when inoculated onto two types of sliced deli turkey meat. When two types of tortilla wraps were assembled from the individual components and L. monocytogenes was inoculated into the interfaces between the individual components, the D10-values were 0.27 to 0.37 kGy in the tortilla and cheese interfaces, 0.33 to 0.41 kGy in the cheese and turkey interfaces, and 0.25 to 0.33 kGy in the turkey and tortilla interfaces. The ability of ionizing radiation to reduce pathogen levels on the complex tortilla, cheese, and luncheon meat product was limited by the higher radiation resistance of L. monocytogenes when inoculated onto the ready-to-eat turkey-meat component.

Sign in / Sign up

Export Citation Format

Share Document