scholarly journals Bio-preservation of ground beef meat by Enterococcus faecalis CECT7121

2013 ◽  
Vol 44 (1) ◽  
pp. 43-49 ◽  
Author(s):  
M.D. Sparo ◽  
A. Confalonieri ◽  
L. Urbizu ◽  
M. Ceci ◽  
S.F. Sánchez Bruni
Keyword(s):  
Enterococcus Faecalis ◽  
Ground Beef ◽  
Beef Meat

scholarly journals Yersinia enterocolitica: Prevalence, virulence, and antimicrobial resistance from retail and processed meat in Egypt

2019 ◽  
Vol 12 (7) ◽  
pp. 1078-1084 ◽  
Author(s):  
Gamal Younis ◽  
Mona Mady ◽  
Amal Awad
Keyword(s):  
Yersinia Enterocolitica ◽  
Biofilm Formation ◽  
Ground Beef ◽  
Chicken Meat ◽  
Diffusion Method ◽  
Processed Meat ◽  
Beef Meat ◽  
Beef Burger ◽  
Retail Chicken Meat

Aim: The objectives of this study were to investigate the prevalence of Yersinia enterocolitica in retail chicken meat, ground and processed beef meat, determine their virulence-associated genes, antimicrobial susceptibility pattern, molecular detection of extended-spectrum β-lactamases, and their capability of biofilm formation in vitro. Materials and Methods: A total of 210 samples (120 retail chicken meat, 30 ground beef, 30 beef burger, and 30 sausage samples) were collected from different retail chicken outlets and markets located at Mansoura city between December 2016 and April 2017. Meat samples were examined bacteriologically for the existence of Y. enterocolitica; bacterial colonies that displayed positive biochemical properties were subjected to polymerase chain reaction targeting 16 rRNA gene. Y. enterocolitica isolates were tested for their susceptibility to six antimicrobial agents using disk diffusion method. Uniplex PCR was used for screening Y. enterocolitica isolates for the presence of two virulence chromosome-associated genes (ail and yst), and β-lactamases (blaTEM and blaSHV). The capability of Y. enterocolitica to form biofilms was detected by tube method. Results: Thirty Y. enterocolitica isolates (14.29%) were recovered including 19 (15.83%) isolates from chicken meat, 3 (10%) from ground beef, 5 (16.67%) from beef burger, and 3 (10%) from sausage samples. Regarding ail gene, it was detected in 6.67% (2/30), while yst gene detected in 20% (6/30) Y. enterocolitica isolates. About 80%, 70%, 63.33%, and 50% of Y. enterocolitica isolates were sensitive to ciprofloxacin, gentamicin, cefotaxime, and streptomycin, respectively, while 83.33% of Y. enterocolitica isolates were resistant to both ampicillin and cephalothin. Interestingly, 21 (70%) isolates had the capability of biofilms formation in vitro. Among the multidrug-resistant (MDR) strains, a significant difference (p<0.05) was found between MDR and biofilm formation. However, biofilm formation was correlated with the resistance of the isolates to β-lactam antimicrobials and the presence of β-lactam-resistant genes. Conclusion: The presence of Y. enterocolitica in chicken meat, ground and processed beef meat represents a significant health risk for meat consumers, which reflects the contamination of slaughterhouses and processing operations, therefore, strict hygienic measures should be applied to minimize carcasses contamination.

scholarly journals Technique of Low Temperature Processing of Ground Beef Meat Semi-Finished Products, Modified with Food Supplement ‘Magnetofood’

2018 ◽  
Vol 28 (2) ◽  
pp. 190-190
Author(s):  
Liubov I. Yurchenko ◽  
◽  
Irina V. Tsikhanovska ◽  
Elena Y. Prikhodko ◽  
◽  
...  
Keyword(s):  
Low Temperature ◽  
Ground Beef ◽  
Food Supplement ◽  
Beef Meat ◽  
Low Temperature Processing

Essential oil from pistachio by-product: potential biological properties and natural preservative effect in ground beef meat storage

2020 ◽  
Vol 14 (6) ◽  
pp. 3020-3030 ◽  
Author(s):  
Fatma Krichen ◽  
Mariem Hamed ◽  
Wafa Karoud ◽  
Hajer Bougatef ◽  
Assaad Sila ◽  
...  
Keyword(s):  
Essential Oil ◽  
Ground Beef ◽  
Biological Properties ◽  
Natural Preservative ◽  
Beef Meat

scholarly journals Complete genome of a methicillin-resistant Staphylococcus vitulinus from Danish ground beef meat carrying a mecA2 resistance gene and a novel ccr allotype

2020 ◽  
Vol 23 ◽  
pp. 221-223
Author(s):  
Esmée Lauren Looman ◽  
Paula van Tienen ◽  
Duncan Y.K. Ng ◽  
Sharmin Baig ◽  
Anaëlle Fait ◽  
...  
Keyword(s):  
Resistance Gene ◽  
Complete Genome ◽  
Ground Beef ◽  
Methicillin Resistant ◽  
Beef Meat

Effect of lighting on ground beef acceptability

2002 ◽  
Vol 82 (3) ◽  
pp. 305-309 ◽  
Author(s):  
S. Barbut
Keyword(s):  
Key Words ◽  
Fiber Optic ◽  
Ground Beef ◽  
Diode Array ◽  
Light Sources ◽  
Meat Color ◽  
Fiber Optic Probe ◽  
Beef Meat ◽  
Optic Probe ◽  
Beef Color

The effects of incandescent (INC), cool-white fluorescent (FL), and metal halide (MH) light sources on the appearance of medium, lean, and extra lean ground beef meat were investigated. Meat color with INC illumination was preferred (P < 0.05) over that with MH illumination for all meat types, and over FL illumination for extra-lean and medium meats. The majority of the panelists described the meat as red under INC lighting, but brown or dark red under FL and MH lighting. Relative luminance data, collected with a fiber optic probe connected to a photo diode array, demonstrated the reason to be a lack of redness in the FL and MH light sources. Key words: Acceptability, beef, color, hamburger, meat, spectra, sensory

scholarly journals Predictive Modeling of Changes in TBARS in the Intramuscular Lipid Fraction of Raw Ground Beef Enriched with Plant Extracts

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 736
Author(s):  
Anna Kaczmarek ◽  
Małgorzata Muzolf-Panek
Keyword(s):  
Lipid Oxidation ◽  
Plant Extracts ◽  
Predictive Models ◽  
Lipid Fraction ◽  
External Validation ◽  
Control Sample ◽  
Ground Beef ◽  
Validation Dataset ◽  
Beef Meat ◽  
Value Changes

The aim of the study was to develop and compare the predictive models of lipid oxidation in minced raw beef meat enriched with selected plant extracts (allspice, basil, bay leaf, black seed, cardamom, caraway, cloves, garlic, nutmeg, onion, oregano, rosemary and thyme) expressed as value changes of TBARS (thiobarbituric acid reactive substances) in various time/temperature conditions. Meat samples were stored at the temperatures of 4, 8, 12, 16 and 20 °C. The value changes of TBARS in samples stored at 12 °C were used as the external validation dataset. Lipid oxidation increased significantly with storage time and temperature. The rate of this increase varied depending on the addition of the plant extract and was the most pronounced in the control sample. The dependence of lipid oxidation on temperature was adequately modeled by the Arrhenius and log-logistic equation with high average R2 coefficients (≥0.98) calculated for all extracts. Kinetic models and artificial neural networks (ANNs) were used to build the predictive models. The obtained result demonstrates that both kinetic Arrhenius (R2 = 0.972) and log-logistic (R2 = 0.938) models as well as ANN (R2 = 0.935) models can predict changes in TBARS in raw ground beef meat during storage.

scholarly journals Molecular characterization of enterohemorrhagic Escherichia coli isolated from diarrhea samples from human, livestock, and ground beef in North Jordan

2021 ◽  
pp. 2827-2832
Author(s):  
Yaser H. Tarazi ◽  
Saeb N. El-Sukhon ◽  
Zuhair Bani Ismail ◽  
Amani A. Almestarehieh
Keyword(s):  
Escherichia Coli ◽  
Foodborne Pathogen ◽  
Ground Beef ◽  
Enterohemorrhagic Escherichia Coli ◽  
Diffusion Test ◽  
Disk Diffusion Test ◽  
Fecal Samples ◽  
E Coli ◽  
Beef Meat ◽  
Meat Samples

Background and Aim: Enterohemorrhagic Escherichia coli (EHEC) is an important foodborne pathogen with worldwide distribution. Data regarding its presence, distribution, virulence, and antimicrobial susceptibility among various animal species and humans in Jordan are lacking. Therefore, the objectives of this study were to isolate and characterize EHEC from human and animal diarrhea fecal samples and ground beef samples. Materials and Methods: A total of 100 and 270 diarrhea fecal samples from humans and animals, respectively, were collected. In addition, 40 ground beef meat samples were collected from retail markets. EHEC was positively identified by detecting Shiga toxins (stx1 and stx2) genes using multiplex polymerase chain reaction (PCR). Antimicrobial susceptibility patterns were determined using the disk diffusion test. Beta-lactamase production was detected using the double disk diffusion test and the extended-spectrum beta-lactamases (ESBLs) were identified by detection of blaTEM, blaSHV, and OXA-1 genes using multiplex PCR. Pulsed-field gel electrophoresis (PFGE) was used to investigate the relatedness of EHEC isolates from different sources. Results: Out of 410 samples, 194 E. coli isolates were positively identified, of which 57 isolates (29%) were classified as EHEC. Thirty-five (61%) of EHEC isolates were serotyped as O157 (19: O157:H7 and 16: O157:NM). The stx1 gene was detected only among the sheep and goats isolates at a rate of 7.6% and 5.2%, respectively, while the stx2 gene was detected in only one ground beef meat sample. EHEC isolates showed high resistance patterns against amoxicillin, gentamycin, cephalexin, and doxycycline. Twenty-four out of 32 EHEC isolates were determined as ESBL producers, among which 14 isolates expressed the blaSHV gene and 19 isolates expressed the blaTEM while four expressed both genes. PFGE analysis revealed two clusters with high similarity (92%) originated from ground beef meat and cattle fecal samples. No similarities were found between human and animal E. coli isolates. Conclusion: Results of this study indicate widespread ESBL EHEC among humans, animals, and ground beef meat samples. These results represent an important alarm that requires the implementation of appropriate preventative measures by both human and animal health sectors to prevent the transmission of this important foodborne pathogen.

scholarly journals Enterocin BacFL31 from a SafetyEnterococcus faeciumFL31: Natural Preservative Agent Used Alone and in Combination with Aqueous Peel Onion (Allium cepa) Extract in Ground Beef Meat Storage

2019 ◽  
Vol 2019 ◽  
pp. 1-13 ◽  
Author(s):  
Ahlem Chakchouk Mtibaa ◽  
Slim Smaoui ◽  
Hajer Ben Hlima ◽  
Imen Sellem ◽  
Karim Ennouri ◽  
...  
Keyword(s):  
Allium Cepa ◽  
Enterococcus Faecium ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Ground Beef ◽  
Butylated Hydroxytoluene ◽  
Total Phenolic ◽  
Probiotic Properties ◽  
Natural Preservative ◽  
Beef Meat

Safety aspects and probiotic properties ofEnterococcus faeciumFL31 strain producing an enterocin, named BacFL31 were previously demonstrated. Taking into account its originality, the enterocin BacFL31 was added alone at 200 AU/g or in combination with the aqueous peel onion (Allium cepa) extract (APOE) at 1.56 ± 0.3 mg/mL to ground beef meat. Its biopreservative effect was evaluated by microbiological, physicochemical and sensory analyses during 14 days at 4°C. The APOE was characterized for its phytochemical content: total phenolic (TPC), flavonoids (TFC) and tannins contents (TAC), its antioxidant capacity using thein vitro1,1-diphenyl-2-picrylhydrazyl (DPPH) and its antilisterial activity. APOE had a high TPC, TFC and TAC respectively with 140 ± 2.05 (mg GAE/g), 35 ± 0.5 (mg QE/g) and 20.6 ± 1.4 (mg CE/g). Equally, APOE showed a potential radical scavenging activity compared to the butylated hydroxytoluene (BHT), with an anti-radical power (ARP) of 46 ± 1.5. During 14 days of storage at 4°C, the combination between APOE and BacFL31 limited the microbial deterioration (P< 0.05), led to a decrease in thiobarbituric acid reactive substances (TBARS) values and slowed down the metmyoglobin (MetMb) and carbonyl group accumulation and delayed the disappearance of sulfphydryl proteins (P< 0.05). The combination was also efficient (P< 0.05) against microflora proliferation, decreased primary and secondary lipid oxidation (P< 0.05), reduced protein oxidation and enhanced significantly (P< 0.05) the sensory attributes. Thus, the enterocin BacFL31 use from a safeEnterococcus faeciumcombined with APOE as a potential natural preservative to biocontrol ground beef was promising as it was effective at low concentration. The data lay bases for new tests to be carried out in other food matrices.

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