scholarly journals Optimization of pasteurization of meat products using pasteurization values (p-values)

2021 ◽  
Vol 854 (1) ◽  
pp. 012079
Author(s):  
M Raseta ◽  
J Jovanovic ◽  
Z Becskei ◽  
I Brankovic Lazic ◽  
B Mrdovic ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Food Safety ◽  
Treatment Time ◽  
Meat Products ◽  
System Optimization ◽  
Storage Conditions ◽  
Product Safety ◽  
P Value ◽  
P Values ◽  
Canned Meat

Abstract This study aimed to examine the effect of shortening the effective heat treatment time by 15 minutes for finely and coarsely chopped sausages and canned meat in pieces packed in polyamide casings with diameters of 75 and 90 mm. Product safety was ensured in accordance with legislation and with the producer food safety system. Optimization led to a decrease in p-values for finely chopped sausages (diameter 90: 148.8 → 97.64 minutes; diameter 75: 111.2 → 58.4 min), coarsely chopped cooked sausages (diameter 90: 115.5 → 79.1 min; diameter 75: 245.3 → 106.6 min) and for canned meat in pieces (diameter 90: 249.7 → 95.91; diameter 75: 213.9 → 48.42 min). The use of p-value in optimization confirms the pasteurization level and ensures the safety of the product in the defined storage conditions. It is also possible to compare the levels of heat treatment for different products that are differently packaged.

Effect of Post Weld Heat Treatment on Carbon Steel AISI 1050 in Heat Effected Zone

2013 ◽  
Vol 650 ◽  
pp. 612-615
Author(s):  
Prachya Peasura ◽  
Lersak Sumarn
Keyword(s):  
Heat Treatment ◽  
Carbon Steel ◽  
Treatment Time ◽  
Treatment Temperature ◽  
Post Weld Heat Treatment ◽  
Heat Treatment Time ◽  
P Value ◽  
Fine Grain ◽  
Steel Aisi ◽  
Weld Heat

The research was study the effect of post weld heat treatment parameters on microstructure and hardness in heat affected zone. The specimen was carbon steel AISI 1050 which thickness of 6 mm. The experiments with full factorial design. The factors used in this study were post weld heat treatment(PWHT) temperature of 500, 550, 600, 650 and post weld heat treatment time of 10 and 15 hour. The welded specimens were tested by tensile strength testing and hardness testing according to ASTM code. The result showed that both of post welds heat treatment temperature and post weld heat treatment time had interaction on hardness at 95% confidential (P value < 0.05). A factor affecting the hardness was the most PWHT temperature 550 ๐C and PWHT time 10 hr. of 279 HV. Microstructure can be concluded that low PWHT temperature and time effect on temper martensite with a coarse grain and martensite scattered throughout. Martensite was a smaller and greater fine grain, the ferrite and the volume decrease due to a higher temperature.This research can be used as data in the following appropriate PWHT parameters to carbon steel weld.

scholarly journals Study on the Growth and Enterotoxin Production by Staphylococcus aureus in Canned Meat before Retorting

Toxins ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 291 ◽  
Author(s):  
Luca Grispoldi ◽  
Paul Alexanderu Popescu ◽  
Musafiri Karama ◽  
Vito Gullo ◽  
Giusi Poerio ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Staphylococcus Aureus ◽  
Meat Production ◽  
P Value ◽  
Control Points ◽  
Production Environment ◽  
Critical Control Points ◽  
Enterotoxin Production ◽  
Canned Meat ◽  
The Impact

Possible contamination by Staphylococcus aureus of the production environment and of the meat of a canned meat production factory was analysed. A total of 108 samples were taken from nine critical control points, 13 of them were positive for S. aureus. None of the isolates produced enterotoxins. To determine how much time can elapse between can seaming and sterilisation in the autoclave without any risk of enterotoxin production by S. aureus, the growth and enterotoxin production of three enterotoxin A producing strains of S. aureus (one ATCC strain and two field strains) in canned meat before sterilisation was investigated at three different temperatures (37, 20 and 10 °C). Two types of meat were used, one with and one without sodium nitrite. In the canned products, the spiked bacteria spread throughout the meat and reached high levels. Enterotoxin production was shown to start 10 hours after incubation at 37 °C and after 48 h after incubation at 20 °C; the production of enterotoxin was always detected in the transition between the exponential and the stationary growth phase. At 10 °C, the enterotoxin was never detected. The statistical analysis of the data showed that the difference between the two different types of meat was not statistically significant (p value > 0.05). Since it is well known that following heat treatment, staphylococcal enterotoxins, although still active (in in vivo assays), can be undetectable (loss of serological recognition) depending on the food matrix and pH, it is quite difficult to foresee the impact of heat treatment on enterotoxin activity. Therefore, although the bacteria are eliminated, the toxins may remain and cause food poisoning. The significance of the results of this study towards implementing good manufacturing practices and hazard analysis critical control points in a canned meat factory are discussed with reference to the management of pre-retorting steps after seaming.

scholarly journals Critical food safety violations in Surrey

2018 ◽  
Author(s):  
Judy Tung ◽  
BCIT School of Health Sciences, Environmental Health ◽  
Helen Heacock
Keyword(s):  
Food Safety ◽  
Low Socioeconomic Status ◽  
Household Income ◽  
Food Service ◽  
Foodborne Illness ◽  
P Value ◽  
Median Household Income ◽  
P Values ◽  
Addition Chain ◽  
Hazard Rating

  Background: Foodborne illness affects 4 million (1 in 8) Canadians each year, with at least 50% of these illnesses linked to restaurants. Environmental Health Officers (EHOs) conduct routine, demand, and follow-up restaurant inspections to safeguard the public. Critical violations (CVs) must be corrected during inspection because they have a high probability of causing a foodborne illness. Examples of CVs include: previously served food not being discarded, and infrequent handwashing from employees. Previous research has shown that individuals of low socioeconomic status are more susceptible to foodborne illness. According to Statistics Canada, the poverty rate in Surrey, British Columbia, is 14.8%, which is slightly higher than the national rate of 14.2%. Unfortunately, there is limited research that assesses the safety of food service establishments in different socioeconomic neighbourhoods. This study examined the relationship between the number of CVs in chain and independent restaurants and median household income in three communities within Surrey. Methods: Secondary data was used for this study. The researcher collected publicly accessible restaurant inspection reports from the Fraser Health website. Three communities (Whalley, Fleetwood, South Surrey) within Surrey were selected for comparison according to their median household income (from City of Surrey Community Demographic Profiles webpage). Whalley and South Surrey had the lowest and highest median household income, respectively. Fleetwood was chosen based on its proximity to the median household income for Surrey. The researcher then recorded the name and restaurant type within these communities using Zomato. 25 chain and 25 independent restaurants were randomly selected in each community. In total, 150 restaurants were analyzed. The number of CVs, violation code, and hazard rating were compared between January 2016 and December 2017. Results: Independent restaurants were found to have more CVs than chain restaurants in all communities. There was an association between the number of CVs observed in both types of restaurants and the restaurant's hazard rating. The p-values for chain restaurants in Whalley, Fleetwood, and South Surrey are: 0.00, 0.00006, and 0.00, respectively. Meanwhile the p-values for independent restaurants in all three communities are 0.00. In general, independent restaurants had more moderate or high hazard ratings than chain restaurants. The top four CVs found in all communities were related to poor sanitation of equipment, improper storage of cold potentially hazardous foods,and lack of adequate handwashing stations. Finally, a negative correlation was observed between the number of CVs in both restaurant types and the neighbourhood median household income (p-value for chain and independent restaurants = 0.0186 and 0.0073, respectively). Conclusion: The findings indicate that communities with lower median household income had more CVs. Further research is needed to analyze this relationship. In addition, chain restaurants have fewer CVs than independent restaurants possibly due to their internal food safety monitoring systems. Therefore, independent restaurants may benefit from more education because this pattern has been observed in the past. Finally, an educational intervention is potentially necessary for restaurant operators in Surrey to reduce the top four CVs, thereby improving the restaurants' hazard rating.  

scholarly journals Determination of Co-value as an indicator of nutritive value of pâté sterilised by regular and optimized regimes

2018 ◽  
Vol 72 (2) ◽  
pp. 101-111 ◽  
Author(s):  
Mladen Raseta ◽  
Boris Mrdovic ◽  
Vesna Djordjevic ◽  
Vladimir Polacek ◽  
Zsolt Becskei ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Nutritional Value ◽  
Nutritive Value ◽  
Meat Products ◽  
Lethal Effect ◽  
Product Safety ◽  
Death Time ◽  
Heat Treated ◽  
Heat Treatment Regimes ◽  
Thermal Death Time

Introduction. Heat treatment of food provides appropriate shelf life and safety, as well as adequate sensory properties and better digestibility, but excessive thermal processing leads to the loss of nutritive value. In practice, sterilised meat products are usually overheated, which leads to a loss of nutritive value. Therefore, it is necessary to find the optimum between the preservative effect of heat treatment and maintenance of the nutritive value of food. Control of the sterilisation efficiency is based on the Fo value, an indicator of the lethal effect of heat treatment, while the cooking (Co) value indicates a reduction of the nutritive value of heat treated products. Materials and Methods. During p?t? sterilisation processes, two working heat treatment regimes were used: the regime used in regular, commercial production and an optimised regime. Heat treatment measurements were carried out using six thermocouple probes placed in the geothermal centres of six chosen cans. For each heat treatment, schematic diagrams were produced. Fo values were determined using Ellab software, and Co values by the graphic method in a semi-logarithmic Thermal Death Time diagram. Results and Conclusions. During p?t? sterilisation, where the effective time was 55 minutes (regular regime) at 114?C and 3.2 bar pressure, an average Fo value of 7.90?0.43 was achieved. By reducing the effective sterilisation time to 45 minutes (optimised regime), an average Fo value of 3.81?0.5 was achieved. Both regimes were sufficient to ensure product safety (Fo >3). The average Co value for the regular sterilisation regime was 109.83?1.33 minutes, while for the optimised regime, it was 88.67?4.27 minutes, i.e., an average reduction of 19.26%. This corresponds to a proportionally higher nutritional value of the product treated using the optimised regime. Data on the Fo and Co values achieved during the sterilisation process can make a significant contribution to obtaining products with a better nutritional value through an optimised sterilisation process, without jeopardising product safety.

Risk Assessment of Veterinary Drug Residues in Meat Products

2020 ◽  
Vol 21 (10) ◽  
pp. 779-789
Author(s):  
Hui Zhang ◽  
Qin Chen ◽  
Bing Niu
Keyword(s):  
Risk Assessment ◽  
Food Safety ◽  
Meat Product ◽  
Meat Products ◽  
Product Safety ◽  
Veterinary Drugs ◽  
Assessment Process ◽  
Veterinary Drug ◽  
Veterinary Drug Residues ◽  
Drug Residues

With the improvement of the global food safety regulatory system, there is an increasing importance for food safety risk assessment. Veterinary drugs are widely used in poultry and livestock products. The abuse of veterinary drugs seriously threatens human health. This article explains the necessity of risk assessment for veterinary drug residues in meat products, describes the principles and functions of risk assessment, then summarizes the risk assessment process of veterinary drug residues, and then outlines the qualitative and quantitative risk assessment methods used in this field. We propose the establishment of a new meat product safety supervision model with a view to improve the current meat product safety supervision system.

scholarly journals Influence of a storage conditions on migration of bisphenol A from epoxy-phenolic coating to canned meat products

2019 ◽  
Vol 84 (4) ◽  
pp. 377-389 ◽  
Author(s):  
Branislav Stojanovic ◽  
Ljubica Radovic ◽  
Dejan Natic ◽  
Margarita Dodevska ◽  
Gordana Vrastanovic-Pavicevic ◽  
...  
Keyword(s):  
Bisphenol A ◽  
Ftir Spectroscopy ◽  
Storage Temperature ◽  
Meat Products ◽  
Armed Forces ◽  
Storage Conditions ◽  
Tomato Sauce ◽  
Canned Meat ◽  
Military Facilities ◽  
The Impact

The migration of bisphenol A (BPA) from epoxy-phenolic can coating into canned meat products, produced for the needs of the Serbian Armed Forces, was investigated in this work. The tinplate cans were made according to the special military demands, filled with the beef goulash or the meatballs in tomato sauce, and preserved by sterilization. The structure of internal can coating was analyzed by FTIR spectroscopy. The migration of BPA into content of the cans was investigated after storage under regular conditions in typical military facilities. The samples of beef goulash (BG) produced in 2010-2016, and the meatballs in tomato sauce (MB) produced in 2014?2017 were tested for the presence of BPA. Thereafter, the impact of storage temperature and degree of can damage on BPA migration was examined. Both meat products were thermostated on 20 and 40 ?C, and BPA level was measured after 3, 6, 9 and 12 months of storage. The level of BPA was determined in the content of undamaged cans, and cans with lower and higher degree of damage. The BPA was extracted from food with acetonitrile and the extracts were purified by QuEChERS procedure. The level of BPA was determined by LC?MS.

Changes in color characteristics of culinary products from turkey meat produced with the use of low-temperature heat treatment

Vsyo o myase ◽  
2020 ◽  
pp. 22-24
Author(s):  
Nasonova V.V. ◽  
◽  
Tunieva E.K. ◽  
Motovilina A.A. ◽  
Mileenkova E.V. ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Low Temperature ◽  
Production Technology ◽  
Meat Products ◽  
Oxidation Products ◽  
Turkey Meat ◽  
Color Characteristics ◽  
Low Temperature Processing ◽  
Temperature Heat ◽  
Temperature Heat Treatment

The paper presents the results of the study on the effect of low-temperature heat treatment on color characteristics and protein oxidation products depending on the method, temperature and duration of heat treatment of culinary products from turkey meat. At present, the use of low-temperature processing in the production technology for meat products with improved organoleptic indices is a topical direction.

scholarly journals Influence of Rapid Heat Treatment on the Shrinkage and Strength of High-Performance Concrete

Materials ◽  
2021 ◽  
Vol 14 (15) ◽  
pp. 4102
Author(s):  
Jan Stindt ◽  
Patrick Forman ◽  
Peter Mark
Keyword(s):  
Heat Treatment ◽  
High Performance ◽  
High Performance Concrete ◽  
Treatment Time ◽  
Precast Concrete ◽  
Concrete Strength ◽  
Shrinkage Strain ◽  
Temperature Treatment ◽  
Production Flow ◽  
Steel Fibres

Resource-efficient precast concrete elements can be produced using high-performance concrete (HPC). A heat treatment accelerates hardening and thus enables early stripping. To minimise damages to the concrete structure, treatment time and temperature are regulated. This leads to temperature treatment times of more than 24 h, what seems too long for quick serial production (flow production) of HPC. To overcome this shortcoming and to accelerate production speed, the heat treatment is started here immediately after concreting. This in turn influences the shrinkage behaviour and the concrete strength. Therefore, shrinkage is investigated on prisms made from HPC with and without steel fibres, as well as on short beams with reinforcement ratios of 1.8% and 3.1%. Furthermore, the flexural and compressive strengths of the prisms are measured directly after heating and later on after 28 d. The specimens are heat-treated between 1 and 24 h at 80 °C and a relative humidity of 60%. Specimens without heating serve for reference. The results show that the shrinkage strain is pronouncedly reduced with increasing temperature duration and rebar ratio. Moreover, the compressive and flexural strength decrease with decreasing temperature duration, whereby the loss of strength can be compensated by adding steel fibres.

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