scholarly journals Comparative assessment of quality and safety of minced meat

2021 ◽  
Vol 845 (1) ◽  
pp. 012118
Author(s):  
T V Savostina ◽  
A S Mizhevikina ◽  
E R Sayfulmulukov ◽  
I A Lykasova ◽  
I N Minashina
Keyword(s):  
Industrial Production ◽  
Food Poisoning ◽  
Ammonia Nitrogen ◽  
Customs Union ◽  
Lead And Cadmium ◽  
Plastic Bags ◽  
Minced Beef ◽  
Meat Samples ◽  
Minced Meat ◽  
Technical Regulations

Abstract As a result of the examination of minced meat, it was found that the samples of industrial production (minced pork and minced beef), the packaging and completeness of the labeling corresponded to the requirements of Technical Regulations of the Customs Union 005/2011 and Technical Regulations of the Customs Union 022/2011, while the samples of mince of non-industrial production (minced pork and beef and minced beef) were packed at the point of retail sale in plastic bags without labeling indicating the type of minced meat. In terms of organoleptic indicators, minced meat samples No. 1, No. 2 and No. 4 met the requirements of GOST R 55365-2012 and were classified as “fresh” bouillon. During the determination of biochemical and bacterioscopic indicators for freshness, it was found that in the samples of industrial minced meat No. 2 and non-industrial production No. 3 there was an increased content of amino-ammonia nitrogen and pH. At the same time, in the sample in No. 3 a non-standard color was noted during the reaction with Nessler’s reagent: dirty green color. No. 2 had a weakly positive reaction to peroxidase during the reaction with the same reagent. Bacterioscopic examination of smears - minced meat imprints in samples No. 2 and No. 3 revealed no more than 30 gram-negative rods, which can be the food poisoning reasons. These results are typical for suspected meat. In terms of the content of heavy metals, the insignificant excess of the norm of cobalt in sample No. 1 and manganese in sample No. 2 was revealed. The content of toxic elements: lead and cadmium in all samples did not exceed the permissible level.

scholarly journals Artificial neural network prediction of microbiological quality of beef minced meat processed for fast-food meals

2021 ◽  
Vol 854 (1) ◽  
pp. 012091
Author(s):  
Aleksandra Ranitovic ◽  
Lato Pezo ◽  
Olja Sovljanski ◽  
Ana Tomic ◽  
Dragoljub Cvetkovic ◽  
...  
Keyword(s):  
Mathematical Models ◽  
Fast Food ◽  
Microbiological Quality ◽  
Good Prediction ◽  
Beef Meat ◽  
Microbiological Profile ◽  
Minced Beef ◽  
Meat Samples ◽  
Minced Meat

Abstract In this study, the microbiological quality of 72 minced beef meat samples collected during six months from a local butcher was defined after laboratory analysis and developing advanced mathematical models. This new simultaneous approach provided adequate precision for the prediction of the microbiological profile of minced beef meat as one of the easily spoiled products with a short shelf life. For the first time, an artificial network model was developed to predict the microbiological profile of beef minced meat in a fast-food restaurant according to meat and storage temperatures, butcher identification, and work shift. A concurrent statistical study of practical analysis and the developing mathematical models provided adequate precision for the prediction of the microbiological profile of minced beef meat. The developed ANN provided a good prediction of the microbiological profile of beef minced meat with an overall R2 of 0.867 during the training cycle.

ON THE NEED TO SYNCHRONIZE RULES AND METHODS OF RESEARCH OF SAFETY INDICATORS OF NON-FOOD PRODUCTS IN ACCORDANCE WITH THE REQUIREMENTS OF THE TECHNICAL REGULATIONS OF THE CUSTOMS UNION

2018 ◽  
pp. 39-42
Author(s):  
M.I. Chubirko ◽  
O.V. Klepikov ◽  
G.P. Dubova ◽  
E.M. Studenikina
Keyword(s):  
Food Products ◽  
Measurement Methods ◽  
Epidemiological Surveillance ◽  
Customs Union ◽  
Objective Data ◽  
Safety Index ◽  
Formaldehyde In Air ◽  
Technical Regulations

The article considers problematic practical moments of compliance with the rules and methods of research of safety indicators of non-food products in accordance with the requirements of the Technical Regulations of the Customs Union. The authors give examples of the inconsistency of the measurement procedures presented in the lists, indicated in the lists of various technical regulations for the study of non-food products, directly affects the work of laboratories and limits their ability to conduct research. Using the example of methods for determining the concentration of formaldehyde in air extracts indicated in different technical regulations for non-food products, it is shown that in practice there are situations when the same safety index for different groups of goods is investigated according to different measurement methods. It has been shown that until now in the lists of documents in the field of standardization, containing rules and methods of research (testing) and measurements, there are methods that do not meet the sensitivity requirements specified in the same technical regulations, as well as certain documents that have become invalid. Proposals on synchronization of rules and methods for researching the safety indicators of non-food products for timely provision of sanitary and epidemiological surveillance with objective data on valid up-to-date documents have been developed.

scholarly journals Prevalence and Characterization of Coagulase Positive Staphylococci from Food Products and Human Specimens in Egypt

Antibiotics ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 75
Author(s):  
Eman E. Abdeen ◽  
Walid S. Mousa ◽  
Sarah Y. Abdelsalam ◽  
Hanim S. Heikal ◽  
Reyad R. Shawish ◽  
...  
Keyword(s):  
Food Chain ◽  
Meca Gene ◽  
Food Poisoning ◽  
Food Products ◽  
Public Health Importance ◽  
Human Samples ◽  
Wide Range ◽  
Mrsa Strains ◽  
Minced Meat ◽  
Coagulase Positive Staphylococci

Methicillin-resistant Staphylococcus aureus (MRSA) strains have veterinary and public health importance as they are responsible for a wide range of difficult to treat infections and food poisoning. Two hundred samples (50 samples each of minced meat, beef luncheon, Karish cheese, and human samples (pus swab from open wounds)) were cultured, and MRSA strains were identified using disk diffusion tests and mecA gene-based PCR. A total of 35% (70/200) of the examined samples were confirmed as coagulase-positive S. aureus in minced meat (46%), beef luncheon (44%), Karish cheese (44%), and human samples (22%). The MRSA strains showed resistance to amoxicillin (91.4%), penicillin (97.1%), cefoxitin (85.7%), cephradine (82.9%), tetracycline (57.2%), and erythromycin (52.8%). More than half of the tested S. aureus isolates harbored the mecA gene. The sequence analysis of the mecA gene from the minced meat, Karish cheese, and human samples revealed high genetic similarities between the S. aureus isolates from these sources. In conclusion, our findings indicate a risk for the transmission of the mecA gene of S. aureus across the food chain between humans and animal food products. Further studies should focus on finding additional epidemiological aspects of the MRSA strains in food chain.

Occurrence and Survival of Verocytotoxin-Producing Escherichia coli O157 in Meats Obtained from Retail Outlets in The Netherlands

1999 ◽  
Vol 62 (10) ◽  
pp. 1115-1122 ◽  
Author(s):  
A. E. HEUVELINK ◽  
J. T. M. ZWARTKRUIS-NAHUIS ◽  
R. R. BEUMER ◽  
D E. de BOER
Keyword(s):  
Escherichia Coli ◽  
The Netherlands ◽  
Meat Products ◽  
Storage Period ◽  
Processed Meat ◽  
Raw Meat ◽  
Pork Products ◽  
Minced Beef ◽  
Beef Products ◽  
Meat Samples

In 1996 and 1997, 2,941 fresh and processed meat products obtained from supermarkets and butcher shops in The Netherlands were examined for the presence of verocytotoxin-producing Escherichia coli of serogroup O157 (O157 VTEC). Additionally, the fate of O157 VTEC in raw meat products stored at low temperatures and the effect of different additives were evaluated. O157 VTEC strains were isolated from 6 (1.1%) of 571 samples of raw minced beef, 2 (0.5%) of 402 samples of raw minced mixed beef and pork, 1 (1.3%) of 76 samples of raw minced pork, 1 (0.3%) of 393 samples of other raw pork products, and 1 (0.3%) of 328 samples of cooked or fermented ready-to-eat meats. Other raw beef products (n = 223) and meat samples originating from poultry (n = 819), sheep or lamb (n = 46), or wild animals (n = 83) were all found to be negative for O157 VTEC. For the survival experiments we used tartaar (minced beef with a fat content of less than 10%) and filet americain (tartaar mixed with a mayonnaise-based sauce [80 to 20%]). The O157 VTEC strain tested was able to survive in tartaar and filet americain stored at −20, 0, 5, or 7°C for 3 days. At both 7 and at 15°C, O157 VTEC counts in tartaar and filet americain remained virtually unchanged throughout a storage period of 5 days. Addition of acetic acid (to pH 4.0), sodium lactate (1 and 2% [wt/wt]), or components of the lactoperoxidase–thiocyanate–hydrogen peroxide system to filet americain did not result in a reduction of viable O157 VTEC cells during storage at 7 or 15°C. It was concluded that raw meat contaminated with O157 VTEC will remain a hazard even if the meat is held at low or freezing temperatures.

scholarly journals Molecular and HPLC-based approaches for detection of aflatoxin B1 and ochratoxin A released from toxigenic Aspergillus species in processed meat

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Abdelazeem M. Algammal ◽  
Mahmoud E. Elsayed ◽  
Hany R. Hashem ◽  
Hazem Ramadan ◽  
Norhan S. Sheraba ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Meat Products ◽  
Its Region ◽  
Processed Meat ◽  
Isolation And Identification ◽  
Beef Meat ◽  
Meat Samples ◽  
Aflatoxin B ◽  
Minced Meat ◽  
Mold Count

Abstract Background Meat-products are considered an enriched media for mycotoxins. This study aimed to investigate the prevalence of toxigenic Aspergillus species in processed meat samples, HPLC-quantitative measurement of aflatoxin B1 and ochratoxin A residues, and molecular sequencing of aflR1 and pks genes. One hundred and twenty processed beef meat specimens (basterma, sausage, and minced meat; n = 40 for each) were collected from Ismailia Province, Egypt. Samples were prepared for total mold count, isolation, and identification of Aspergillus species. All samples were analyzed for the production of both Aflatoxin B1 and Ochratoxin A mycotoxins by HPLC. Molecular identification of Aspergillus flavus and Aspergillus ochraceus was performed using PCR amplification of the internal transcribed spacer (ITS) region; furthermore, the aflR1 and pks genes were sequenced. Results The total mold count obtained from sausage samples was the highest one, followed by minced meat samples. The prevalence of A. flavus was (15%), (7.5%), and (10%), while the prevalence of A. ochraceus was (2.5%), (10%), and (0%) in the examined basterma, sausage, and minced meat samples, respectively. Using PCR, the ITS region was successfully amplified in all the tested A. flavus and A. ochraceus strains. Aflatoxin B1 was detected in six basterma samples (15%). Moreover, the ochratoxin A was detected only in four sausage samples (10%). The aflR1 and pks genes were amplified and sequenced successfully and deposited in the GenBank with accession numbers MF694264 and MF694264, respectively. Conclusions To the best of our knowledge, this is the first report concerning the HPLC-Molecular-based approaches for the detection of aflatoxin B1 and ochratoxin A in processed beef meat in Egypt. The production of aflatoxin B1 and ochratoxin A in processed meat constitutes a public health threat. Aflatoxin B1 is commonly associated with basterma samples. Moreover, ochratoxin A was detected frequently in sausage samples. The routine inspection of mycotoxins in processed meat products is essential to protect human consumers.

Investigation of the process of processing blackcurrant and cranberry alcoholic juices with trisodium salt of nitrilotrimethylphosphonic acid

2021 ◽  
pp. 41-43
Author(s):  
Светлана Семеновна Морозова ◽  
Ирина Михайловна Абрамова ◽  
Наталья Евгеньевна Головачёва ◽  
Любовь Павловна Галлямова ◽  
Наталья Александровна Шубина
Keyword(s):  
Food Additives ◽  
Customs Union ◽  
Safety Requirements ◽  
Trisodium Salt ◽  
Processing Aids ◽  
Technical Regulations

На основании проведенных исследований установлено, что обработка черносмородинового и клюквенного спиртованных соков нитрилотриметилфосфоновой кислотой позволяет снизить концентрацию железа до нормы, установленной требованиями ТР ТС 029/2012 «Требования безопасности пищевых добавок, ароматизаторов и технологических вспомогательных средств» - не более 10 мг/дм, и повысить прозрачность спиртованных соков. Based on the conducted studies, it was found that the treatment of blackcurrant and cranberry alcoholic juices with nitrilotrimethylphosphonic acid reduces the concentration of iron to the norm established by the requirements of Customs Union Technical Regulations «Safety requirements of food additives, flavorings and processing aids» (CU TR 029/2012) - no more than 10 mg/dm and increases the transparency of alcoholic juices.

scholarly journals High Prevalence of yadA-Positive Yersinia enterocolitica in Pig Tongues and Minced Meat at the Retail Level in Finland

1999 ◽  
Vol 62 (2) ◽  
pp. 123-127 ◽  
Author(s):  
MARIA FREDRIKSSON-AHOMAA ◽  
SEBASTIAN HIELM ◽  
HANNU KORKEALA
Keyword(s):  
Yersinia Enterocolitica ◽  
Culture Method ◽  
Selective Enrichment ◽  
Conventional Culture ◽  
High Prevalence ◽  
Retail Outlets ◽  
Polymerase Chain ◽  
Meat Samples ◽  
Minced Meat ◽  
Conventional Culture Method

Polymerase chain reaction (PCR) was used to determine the prevalence of yadA-positive Yersinia enterocolitica in pig tongues and minced meat at the retail level in Finland and to confirm the yadA-positive Y. enterocolitica isolates recovered from the same samples using the conventional culture method. A total of 51 pig tongues purchased at 12 retail outlets and 255 minced meat samples purchased at 40 retail outlets in the Helsinki area were studied. The prevalence of Y. enterocolitica carrying the yadA gene was 92% in pig tongues and 25% in minced meat using PCR and 78% in tongues and 2% in minced meat with the culture method. The prevalence of yadA-positive tongues was higher (98%) when both PCR- and culture-positive results were included because Y. enterocolitica carrying the yadA gene could also be isolated in three PCR-negative tongue samples. In the minced meat samples, all PCR-negative samples were also culture-negative. With the culture method, 66 of 80 yadA-positive isolates in 38 tongues and all yadA-positive isolates (4) in four minced meat samples were recovered after selective enrichment. A total of 92 isolates of Y. enterocolitica bioserotype 4/O:3 in tongues and 5 isolates in minced meat were found, of which 13% in tongues and 20% in minced meat did not carry the yadA gene.

Industrial passion fruit residue as ruminant feed

1998 ◽  
Vol 1998 ◽  
pp. 173-173
Author(s):  
C.M. Korndörfer ◽  
A. L. Abdalla ◽  
E. Crossara
Keyword(s):  
Nutritive Value ◽  
Ammonia Nitrogen ◽  
Neutral Detergent Fiber ◽  
Passion Fruit ◽  
Experimental Conditions ◽  
Plastic Bags ◽  
Treatment Structure ◽  
Good Medium ◽  
Male Sheep

In the Brazilian savanna region, which covers 2.1 million km2, roughage production is irregular during the year. However the manufacture of passion fruit juice produces approximately 13,000,000 ton per year of industrial residue which consist of fruit pulp and seeds (FPSR) (Medina, 1980). Beef and dairy cattle farmers are feeding it to their livestock with no knowledge of its nutritive value or concern for its pollution aspects. The FPSR is left in piles outside on the ranches and fluid effluent is often observed reaching streams and contaminating the environment. Furthermore it is a good medium for fly proliferation which stresses the animals and reduces profits. The objective of this study was to demonstrate to the farmers a better way for storing the FPSR and to determine its nutritional value for ruminants.The FPSR was stored in triplicate experimental mino-silos (200 1) in a complete 2x2 factorial design to observe the effects of 48-h wilting (sun dry) and anaerobic conditions. Open mini-silos were left uncovered while in anaerobic mini-silos the FPSR was sealed in plastic bags and covered with sacks of soil. Treatments were: Tl wilted and anaerobic; T2 wilted and open; T3 unwilted and anaerobic; T4 unwilted and open. The mini-silos were sampled at 30-day intervals for up to ll2 days. The samples were analysed for dry matter (DM), crude protein (CP), neutral detergent fiber (NDF), lignin (LIN), phenolic compounds (PHEN), ammonia nitrogen (NH3 -N), soluble carbohydrats (CHO sol) and pH. The DM effective degradability (DMED) was determined “in situ” using six Santa Inês male sheep fitted with rumen cannula and fed with a mixture 80:20 diet containing grass pasture and concentrate (160 g CP/kg DM). The effects of experimental conditions were analysed in a factorial treatment structure and tested by analysis of variance. Treatment means were compared by contrasts.

Characterization of viscoelastic properties of minced beef meat thawed by ohmic and conventional methods

2019 ◽  
Vol 26 (4) ◽  
pp. 277-290 ◽  
Author(s):  
Mutlu Cevik ◽  
Filiz Icier
Keyword(s):  
Ambient Temperature ◽  
Viscoelastic Properties ◽  
Cold Water ◽  
Complex Modulus ◽  
Loss Modulus ◽  
Complex Viscosity ◽  
Creep Recovery ◽  
Recoverable Compliance ◽  
Meat Samples ◽  
Minced Meat

Frozen minced meat samples having fat contents of 2%, 10% and 18% were thawed using different methods (refrigeration thawing at ambient temperature of +4 ℃, under running cold water (+4 ℃) thawing, ohmic thawing for 10, 13 and 16 V/cm). Viscoelastic properties were determined by using rheological tests (oscillation and creep/recovery tests). Storage modulus, loss modulus, complex modulus, loss tangent, dynamic viscosity and complex viscosity values of minced meat samples increased as fat content increased. As frequency value increased, the modulus values of meat samples increased but dynamic and complex viscosity values of the samples decreased. The minced meat samples thawed by different methods had recoverable compliance values. The compliance values of meat samples during creep region can be well characterized by Burgers model. Ohmic thawing can be used as an alternative thawing method since it resulted in similar rheological properties of minced meat samples compared to refrigeration thawing at ambient temperature of +4 ℃ and under running cold water (+4℃) thawing.

Growth and Sporulation Potential of Clostridium perfringens in Aerobic and Vacuum-Packaged Cooked Beef

1994 ◽  
Vol 57 (5) ◽  
pp. 393-398 ◽  
Author(s):  
V. K. JUNEJA ◽  
B. S. MARMER ◽  
A. J. MILLER
Keyword(s):  
Clostridium Perfringens ◽  
Food Poisoning ◽  
Ground Beef ◽  
Viable Count ◽  
Anaerobic Conditions ◽  
Vegetative Cells ◽  
Aerobic Conditions ◽  
C Storage ◽  
Meat Samples ◽  
Aerobic And Anaerobic

Growth of Clostridium perfringens in aerobic-and anaerobic-(vacuum) packaged cooked ground beef was investigated. Autoclaved ground beef was inoculated with ~3.0-log10 CFU/g of C. perfringens, packaged and stored at various temperatures. Vegetative cells and heat-resistant spores were enumerated by plating unheated and heated (75°C for 20 min) meat samples on tryptose-sulfite-cycloserine agar. Clostridium perfringens grew to >7 logs within 12 h at 28, 37 and 42°C under anaerobic atmosphere and at 37 and 42°C under aerobic conditions. At 28°C under aerobic conditions, growth was relatively slow and total viable count increased to >6 logs within 36 h. Similarly, growth at 15°C in air was both slower and less than under vacuum. Regardless of packaging, the organism either declined or did not grow at 4, 8 and 12°C. Spores were not found at <12°C. Spores were detected as early as 8 h at 42°C under anaerobic conditions, but in general, the type of atmosphere had little influence on sporulation at ≥28°C. Temperature abuse (28°C storage) of refrigerated products for 6 h will not permit C. perfringens growth. However, cyclic and static temperature abuse of such products for relatively long periods may lead to high and dangerous numbers of organisms. Reheating such products to an internal temperature of 65°C before consumption would prevent food poisoning since the vegetative cells were killed.

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