scholarly journals EFFECT OF MIXTURE OF SODIUM CHLORIDE AND POTASSIUM LACTATE ON THE VIABILITY OF TOXOPLASMA GONDII IN MEAT

2021 ◽  
Vol 67 (169) ◽  
pp. 37-53
Author(s):  
BASEM REFAT NAGEIB ◽  
MOHAMED HAMDY MOHAMED
2004 ◽  
Vol 67 (10) ◽  
pp. 2230-2233 ◽  
Author(s):  
D. E. HILL ◽  
C. SREEKUMAR ◽  
H. R. GAMBLE ◽  
J. P. DUBEY

Retail meat cuts of pork are frequently enhanced with salt solutions to improve flavor and texture and to extend shelf life through reductions in microbial contamination. A study of the effect of commonly used meat enhancement solutions on the viability of Toxoplasma gondii tissue cysts was performed using tissues from experimentally infected mice and pigs. Brains of T. gondii–infected mice were injected to 110% of the original weight of the brain with solutions containing sodium chloride (1 and 2%), sodium diacetate (0.1 and 0.2%), sodium tripolyphosphate (0.25 and 0.5%), potassium lactate (1.4 and 1.96%), or sodium lactate (1.4, 1.5, and 2.0%) alone or in combination and stored at 4°C for 7 days before feeding to T. gondii–seronegative cats. Loins were collected from pigs experimentally infected with T. gondii and injected as above and stored for 7, 28, or 45 days at 4°C before feeding to T. gondii–seronegative cats. Cat feces were examined for 14 days to assess oocyst shedding. The present study demonstrated that injection of mouse brains or pork loins with solutions containing 2% sodium chloride or ≥1.4% potassium or sodium lactate, alone or in combination with other components, prevented transmission of T. gondii to cats.


Author(s):  
L. Klous ◽  
C. J. de Ruiter ◽  
S. Scherrer ◽  
N. Gerrett ◽  
H. A. M. Daanen

Abstract Purpose To reduce the need for invasive and expensive measures of human biomarkers, sweat is becoming increasingly popular in use as an alternative to blood. Therefore, the (in)dependency of blood and sweat composition has to be explored. Methods In an environmental chamber (33 °C, 65% relative humidity; RH), 12 participants completed three subsequent 20-min cycling stages to elicit three different local sweat rates (LSR) while aiming to limit changes in blood composition: at 60% of their maximum heart rate (HRmax), 70% HRmax and 80% HRmax, with 5 min of seated-rest in between. Sweat was collected from the arm and back during each stage and post-exercise. Blood was drawn from a superficial antecubital vein in the middle of each stage. Concentrations of sodium, chloride, potassium, ammonia, lactate and glucose were determined in blood plasma and sweat. Results With increasing exercise intensity, LSR, sweat sodium, chloride and glucose concentrations increased (P ≤ 0.026), while simultaneously limited changes in blood composition were elicited for these components (P ≥ 0.093). Sweat potassium, lactate and ammonia concentrations decreased (P ≤ 0.006), while blood potassium decreased (P = 0.003), and blood ammonia and lactate concentrations increased with higher exercise intensities (P = 0.005; P = 0.007, respectively). The vast majority of correlations between blood and sweat parameters were non-significant (P > 0.05), with few exceptions. Conclusion The data suggest that sweat composition is at least partly independent of blood composition. This has important consequences when targeting sweat as non-invasive alternative for blood measurements.


Meat Science ◽  
2006 ◽  
Vol 74 (2) ◽  
pp. 319-326 ◽  
Author(s):  
R.C. Knock ◽  
M. Seyfert ◽  
M.C. Hunt ◽  
M.E. Dikeman ◽  
R.A. Mancini ◽  
...  

LWT ◽  
2021 ◽  
Vol 137 ◽  
pp. 110395
Author(s):  
Mauricio Redondo-Solano ◽  
Carol Valenzuela-Martinez ◽  
Vijay K. Juneja ◽  
Dennis E. Burson ◽  
Harshavardhan Thippareddi

2002 ◽  
Vol 65 (4) ◽  
pp. 651-658 ◽  
Author(s):  
D. L. SEMAN ◽  
A. C. BORGER ◽  
J. D. MEYER ◽  
P. A. HALL ◽  
A. L. MILKOWSKI

A central composite second-order response surface design was employed to determine the influences of added sodium chloride (0.8 to 3.6%), sodium diacetate (0 to 0.2%), potassium lactate syrup (0.25 to 9.25%), and finished-product moisture (45.5 to 83.5%) on the predicted growth rate of Listeria monocytogenes in cured ready-to-eat (RTE) meat products. Increased amounts of both sodium diacetate (P < 0.11) and potassium lactate (P < 0.001) resulted in significant reductions in the growth rate constants of L. monocytogenes. Increased finished-product moisture (P < 0.11) significantly increased growth rate constants. The influence of sodium chloride was not statistically significant. The second-order statistical factor for lactate was significant (P < 0.01), but all two-way interactions were not. In general, predicted growth rates exceeded actual growth rates obtained from inoculation studies of four cured RTE meat products (wieners, smoked-cooked ham, light bologna, and cotto salami). The final model will be useful to food technologists in determining formulations that will result in finished cured RTE meat products in which L. monocytogenes is not likely to grow.


Sign in / Sign up

Export Citation Format

Share Document