Heat and processing generated contaminants in processed meats

2011 ◽  
pp. 478-507 ◽  
Author(s):  
P. Šimko
Keyword(s):  
Processed Meats

scholarly journals Dietary Behaviors and Incident COVID-19 in the UK Biobank

Nutrients ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 2114
Author(s):  
Thanh-Huyen T. Vu ◽  
Kelsey J. Rydland ◽  
Chad J. Achenbach ◽  
Linda Van Horn ◽  
Marilyn C. Cornelis
Keyword(s):  
Dietary Behaviors ◽  
Processed Meat ◽  
Uk Biobank ◽  
Processed Meats ◽  
Additional Tool ◽  
Oily Fish ◽  
Case Rate ◽  
Specific Association ◽  
Socio Demographic Factors ◽  
The Uk

Background: Nutritional status influences immunity but its specific association with susceptibility to COVID-19 remains unclear. We examined the association of specific dietary data and incident COVID-19 in the UK Biobank (UKB). Methods: We considered UKB participants in England with self-reported baseline (2006–2010) data and linked them to Public Health England COVID-19 test results—performed on samples from combined nose/throat swabs, using real time polymerase chain reaction (RT-PCR)—between March and November 2020. Baseline diet factors included breastfed as baby and specific consumption of coffee, tea, oily fish, processed meat, red meat, fruit, and vegetables. Individual COVID-19 exposure was estimated using the UK’s average monthly positive case rate per specific geo-populations. Logistic regression estimated the odds of COVID-19 positivity by diet status adjusting for baseline socio-demographic factors, medical history, and other lifestyle factors. Another model was further adjusted for COVID-19 exposure. Results: Eligible UKB participants (n = 37,988) were 40 to 70 years of age at baseline; 17% tested positive for COVID-19 by SAR-CoV-2 PCR. After multivariable adjustment, the odds (95% CI) of COVID-19 positivity was 0.90 (0.83, 0.96) when consuming 2–3 cups of coffee/day (vs. <1 cup/day), 0.88 (0.80, 0.98) when consuming vegetables in the third quartile of servings/day (vs. lowest quartile), 1.14 (1.01, 1.29) when consuming fourth quartile servings of processed meats (vs. lowest quartile), and 0.91 (0.85, 0.98) when having been breastfed (vs not breastfed). Associations were attenuated when further adjusted for COVID-19 exposure, but patterns of associations remained. Conclusions: In the UK Biobank, consumption of coffee, vegetables, and being breastfed as a baby were favorably associated with incident COVID-19; intake of processed meat was adversely associated. Although these findings warrant independent confirmation, adherence to certain dietary behaviors may be an additional tool to existing COVID-19 protection guidelines to limit the spread of this virus.

scholarly journals Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

2014 ◽  
Vol 2014 ◽  
pp. 1-18 ◽  
Author(s):  
Irais Sánchez-Ortega ◽  
Blanca E. García-Almendárez ◽  
Eva María Santos-López ◽  
Aldo Amaro-Reyes ◽  
J. Eleazar Barboza-Corona ◽  
...  
Keyword(s):  
Shelf Life ◽  
Meat Products ◽  
Barrier Properties ◽  
Storage Conditions ◽  
Edible Films ◽  
Animal Origin ◽  
Chemical Additives ◽  
Processed Meats ◽  
Physicochemical Changes ◽  
Preservation Technology

Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics.

VITAMIN E CONTENTS OF PROCESSED MEATS BLENDED WITH PALM OILS

2006 ◽  
Vol 13 (2) ◽  
pp. 186-198 ◽  
Author(s):  
W.I. WAN ROSLI ◽  
A.S. BABJI ◽  
A. AMINAH ◽  
S.P. FOO ◽  
O. ABD MALIK
Keyword(s):  
Vitamin E ◽  
Processed Meats

scholarly journals The impact of long-term dietary pattern of fecal donor on in vitro fecal fermentation properties of inulin

2016 ◽  
Vol 7 (4) ◽  
pp. 1805-1813 ◽  
Author(s):  
Junyi Yang ◽  
Devin J. Rose
Keyword(s):  
Fatty Acids ◽  
Short Chain Fatty Acids ◽  
Processed Meats ◽  
Branched Chain Fatty Acids ◽  
Fiber Plant ◽  
Branched Chain ◽  
The Impact ◽  
Chain Fatty Acids

A diet high in whole grains, dry beans, and certain vegetables that contributed dietary fiber, plant protein, and B vitamins resulted in high short chain fatty acids, while a diet high in diary and processed meats that provided cholesterol and little fiber resulted in high branched chain fatty acids and ammonia during fecal fermentation of inulin.

scholarly journals Sodium Levels of Processed Meat in Australia: Supermarket Survey Data from 2010 to 2017

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1686 ◽  
Author(s):  
Emalie Sparks ◽  
Clare Farrand ◽  
Joseph Santos ◽  
Briar McKenzie ◽  
Kathy Trieu ◽  
...  
Keyword(s):  
Sodium Intake ◽  
Meat Products ◽  
Monitoring And Evaluation ◽  
Sodium Content ◽  
World Health ◽  
Processed Meat ◽  
High Sodium ◽  
Processed Meats ◽  
Health Organization ◽  
Health Dialogue

High sodium intake increases blood pressure and consequently increases the risk of cardiovascular diseases. In Australia, the best estimate of sodium intake is 3840 mg sodium/day, almost double the World Health Organization (WHO) guideline (2000 mg/day), and processed meats contribute approximately 10% of daily sodium intake to the diet. This study assessed the median sodium levels of 2510 processed meat products, including bacon and sausages, available in major Australian supermarkets in 2010, 2013, 2015 and 2017, and assessed changes over time. The median sodium content of processed meats in 2017 was 775 mg/100 g (interquartile range (IQR) 483–1080). There was an 11% reduction in the median sodium level of processed meats for which targets were set under the government’s Food and Health Dialogue (p < 0.001). This includes bacon, ham/cured meat products, sliced luncheon meat and meat with pastry categories. There was no change in processed meats without a target (median difference 6%, p = 0.450). The new targets proposed by the current government’s Healthy Food Partnership capture a larger proportion of products than the Food and Health Dialogue (66% compared to 35%) and a lower proportion of products are at or below the target (35% compared to 54%). These results demonstrate that voluntary government targets can drive nutrient reformulation. Future efforts will require strong government leadership and robust monitoring and evaluation systems.

scholarly journals Breakfast eating among Brazilian adolescents: Analysis of the National Dietary Survey 2008-2009

2017 ◽  
Vol 30 (4) ◽  
pp. 463-476 ◽  
Author(s):  
Luana Silva MONTEIRO ◽  
Amanda de Moura SOUZA ◽  
Bruna Kulik HASSAN ◽  
Camilla Chermont Prochnik ESTIMA ◽  
Rosely SICHIERI ◽  
...  
Keyword(s):  
Energy Intake ◽  
Fruit Juice ◽  
Northern Region ◽  
Food Groups ◽  
Food Record ◽  
Daily Energy Intake ◽  
Processed Meats ◽  
Daily Energy ◽  
Breakfast Eating ◽  
Income Quartile

ABSTRACT Objective: To characterize breakfast eating among Brazilian adolescents. Methods: Food intake was estimated based on a 1-day food record of adolescents aged 10-19 years, according to the first National Diet Survey (2008-2009). Breakfast was considered as the first meal of the day eaten between 4 and 11 am. Results: Ninety-three percent of adolescents reported eating breakfast. This meal contributed to 17.7% of the daily energy intake. The most commonly consumed food groups were: coffee and tea, breads, butter/margarine, milk, cakes and cookies, packaged snacks, corn-based dishes, cheese, processed meats, and fruit juice. In the Northern region there was a higher frequency of coffee and tea and roots and tubers intake and lower frequency of milk intake than that in the other regions in the country. In the Northeastern region, the intake of corn and eggs was high; in the Southern region, there was high intake of processed meats and fruits. Adolescents from families in the first income quartile reported higher intake of coffee and tea, packaged snacks, corn, and roots and tubers intake, and lower intake of milk and dairy products. Adolescents from families in the highest income quartile reported higher intake of milk, fruit juice, cheese, and sugar-added beverages. Conclusion: In Brazil, the contribution of breakfast to daily energy intake among adolescents is low. The nutritional quality of breakfast improved with increased income. The three most frequently consumed items were coffee and tea, breads, and butter/margarine.

Incidence of Listeria spp. in Retail Foods in the United Arab Emirates

1995 ◽  
Vol 58 (1) ◽  
pp. 102-104 ◽  
Author(s):  
VIRENDRA S. GOHIL ◽  
MOUSA A. AHMED ◽  
RON DAVIES ◽  
RICHARD K. ROBINSON
Keyword(s):  
United Arab Emirates ◽  
Dairy Products ◽  
Listeria Innocua ◽  
Processed Meats ◽  
Food Items ◽  
Fresh Vegetables ◽  
Fresh Frozen ◽  
Listeria Welshimeri ◽  
High Degree ◽  
Retail Food

A survey of 1,101 samples of retail food items in the United Arab Emirates (UAE) covering dairy products, fresh vegetables, fresh/frozen meat and poultry and a range of “ready-to-eat” meals indicated that the incidence of Listeria monocytogenes was, in general, extremely low. Only in imported frozen chicken was L. monocytogenes detectable with a high degree of frequency, but fresh chicken and semi-processed meats of local origin were also contaminated. No indication of the number of organisms present in any given sample was sought, but as all the suspect foods would have been cooked prior to consumption, risks to the consumer should have been minimal. Listeria was not found in any “ready-to-eat” meals, including those made from chicken. Although Listeria innocua and Listeria welshimeri were detected in some retail foods, these species are normally regarded as being of little consequence with respect to public health.

scholarly journals Reducing meat consumption in the USA: a nationally representative survey of attitudes and behaviours

2018 ◽  
Vol 21 (10) ◽  
pp. 1835-1844 ◽  
Author(s):  
Roni A Neff ◽  
Danielle Edwards ◽  
Anne Palmer ◽  
Rebecca Ramsing ◽  
Allison Righter ◽  
...  
Keyword(s):  
Environmental Health ◽  
Intervention Development ◽  
Meat Consumption ◽  
Processed Meat ◽  
Web Based ◽  
Processed Meats ◽  
Motivation For Change ◽  
The Usa ◽  
Rich Information ◽  
Nationally Representative

AbstractObjectiveExcess meat consumption, particularly of red and processed meats, is associated with nutritional and environmental health harms. While only a small portion of the population is vegetarian, surveys suggest many Americans may be reducing their meat consumption. To inform education campaigns, more information is needed about attitudes, perceptions, behaviours and foods eaten in meatless meals.DesignA web-based survey administered in April 2015 assessed meat reduction behaviours, attitudes, what respondents ate in meatless meals and sociodemographic characteristics.SettingNationally representative, web-based survey in the USA.SubjectsUS adults (n 1112) selected from GfK Knowledgeworks’ 50 000-member online panel. Survey weights were used to assure representativeness.ResultsTwo-thirds reported reducing meat consumption in at least one category over three years, with reductions of red and processed meat most frequent. The most common reasons for reduction were cost and health; environment and animal welfare lagged. Non-meat reducers commonly agreed with statements suggesting that meat was healthy and ‘belonged’ in the diet. Vegetables were most often consumed ‘always’ in meatless meals, but cheese/dairy was also common. Reported meat reduction was most common among those aged 45–59 years and among those with lower incomes.ConclusionsThe public and environmental health benefits of reducing meat consumption create a need for campaigns to raise awareness and contribute to motivation for change. These findings provide rich information to guide intervention development, both for the USA and other high-income countries that consume meat in high quantities.

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