Incidence of some pathogens in beef burger sold in Cairo

The effects of adding brown linseed at different concentrations (3, 4, and 5%) on physicochemical and sensory attributes of beef burgers were analyzed. Linseed powder increased the protein and fat content and decreased the moisture of the raw burgers and the fat absorption after frying. It also increased the ω3, ω6, ω9 level, PUFA/SFA ratio, and reduced the ω6:ω3 fraction. Improving the cooking yield and water holding capacity were other benefits of this fortification. The linseed did not change the texture and sensory properties of burgers but improved the flavor and general acceptance. Adding the linseed powder to the beef burger formulation is a good way for improving the yield and simultaneously improving the physicochemical property and nutritional value of the beef burger.

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

Veterinary World ◽

10.14202/vetworld.2019.1078-1084 ◽

2019 ◽

Vol 12 (7) ◽

pp. 1078-1084 ◽

Cited By ~ 1

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.

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Nitrite reduction in beef burger using papaya (Carica papaya L.) epicarp

Food Science and Technology International ◽

10.1177/1082013220959976 ◽

2020 ◽

pp. 108201322095997

Author(s):

Viviana Andrea Velasco-Arango ◽

José Igor Hleap-Zapata ◽

Luis Eduardo Ordóñez-Santos

Keyword(s):

Carica Papaya ◽

Meat Products ◽

Environmental Benefits ◽

Nitrite Reduction ◽

Human Beings ◽

Healthy Foods ◽

Beef Burger ◽

By Products ◽

Nitrite Content

Current pressure on the need to reduce nitrite content in meat products without affecting sensory properties such as color requires research for the development of healthy foods and the improvement of the quality of life of human beings. Fruit by-products are an important source of bioactive compounds, which can be used as natural additives in food processing. The objective of this study was to evaluate papaya epicarp flour as a natural ingredient in nitrite reduction of beef burger. Papaya epicarp samples after lyophilized were ground. A composite central design and a response surface methodology were used in order to analyze the process variables (nitrite and papaya epicarp flour concentrations) on the color of the beef burger. Response variables were carotenoid fractions and CIEL*a*b*. The optimal color-maximizing nitrite/flour ratio in beef burger was found corresponding to 150 mg/kg nitrite/40 mg/kg flour, where the maximum values for β-cryptoxanthin, zeaxanthin, and lycopene were 0.451, 0.447, and 0.251 mg/100 g of sample, respectively, together with the lower value of L* (64.38). This study showed the agro-industrial potential of papaya epicarp flour to reduce nitrite concentrations in this food, in addition, the valuation of this by-product could bring economic and environmental benefits.

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An Acute Comparison of the Change of Serum Lipids, Glucose, and hs-CRP levels After Consumption of a Beef Burger Versus a Vegetarian Burger in Healthy Adults

Current Developments in Nutrition ◽

10.1093/cdn/nzaa042_001 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 136-136

Author(s):

Tania Simone Barros ◽

Maple Schompoopong ◽

Shih-Ying Wu ◽

Cindy Kosch ◽

Gurinder Bains ◽

...

Keyword(s):

Fast Food ◽

Healthy Adults ◽

Future Research ◽

Initial Increase ◽

Blood Biomarkers ◽

Glucose Levels ◽

Significant Difference ◽

Beef Burger ◽

Hs Crp ◽

Over Time

Abstract Objectives A strong positive association exists between the consumption of fast food and risk of chronic diseases, such as heart disease and type 2 diabetes. Some individuals seek more healthful food alternatives, which include vegetarian products. The fast food industry is investing in more plant-based products. The objective of this study is to compare the change in blood biomarkers (lipids, glucose and high sensitivity C-reactive protein (hs-CRP) levels) after consumption of a beef burger versus a vegetarian burger. Methods Thirty-five healthy adults (22 females, 13 males), with mean age 28.5 ± 6.1 and mean Body Mass Index 24.4 kg/m² ± 3.5 completed a double blind, randomized, crossover study. After an eight-hour fast, they were randomly assigned to eat either a beef or vegetarian (Impossible) burger. One week later, the burgers were switched. The biomarkers were measured while fasting, and at 30, 60, and 120 min post-burger consumption. Results Linear mixed model was used for data fitting to assess the effect of adjusted covariates on selected nutrients. Blood triglyceride levels significantly increased from baseline over time after consumption of each type of burger (p ˂ 0.001). Consumption of the vegetarian burger showed significantly faster increase in triglycerides compared to the beef burger (p ˂ 0.001). At 120 min, there was no significant difference in the levels. Low-density lipoproteins significantly decreased over time following both types of burgers (p ˂ 0.001). There was no significant difference between the two burgers. Glucose levels showed significant changes over time for both groups (p ˂ 0.001). There was a significantly (p ˂ 0.004) greater change (initial increase, then decrease) in glucose levels after the vegetarian compared to the beef burger. Glucose levels peaked at 30 min, returning to baseline at 120 min for both groups. There was no significant difference in total cholesterol (p = 0.62), high-density lipoprotein (p = 0.81), or hs-CRP (p = 0.58) within or between groups. Conclusions Contrary to popular thought, consumption of beef and vegetarian burgers produces similar changes in acute blood biomarkers. Future research is warranted. Funding Sources This study was supported by Loma Linda University.

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Nutritional and Environmental Sustainability of Lentil Reformulated Beef Burger

Sustainability ◽

10.3390/su12176712 ◽

2020 ◽

Vol 12 (17) ◽

pp. 6712

Author(s):

Abhishek Chaudhary ◽

Denis Tremorin

Keyword(s):

Environmental Sustainability ◽

Nutrient Balance ◽

Environmental Benefits ◽

Partial Replacement ◽

Environmental Consequences ◽

Dietary Preferences ◽

Nutrient Density ◽

Environmental Footprints ◽

Beef Burger ◽

Nutritional Benefits

Numerous studies have shown that replacing a portion of beef with plant-based foods in daily diets of high-income nations can improve health, nutrition, and environmental consequences globally. Pulses are one of the major plant-based protein foods shown to have both environmental and nutritional benefits. For consumers to adopt more plant-based foods in their diets, more options are needed that meet consumer demands for taste, convenience, nutrition, and sustainability along with dietary preferences. Beef-based burger patties can be made more sustainably, nutritiously, and cost-effectively while maintaining palatability by reformulating with a portion of pulses such as whole cooked lentils. The aim of this study was to quantify the nutritional and environmental benefits of such lentil-reformulated beef burgers. Here we compared the nutrient balance score (considering 27 essential macro and micronutrients) and environmental footprints (carbon, bluewater, water scarcity, land use, and biodiversity) of an all-beef burger with a beef burger reformulated with a portion of cooked lentil puree. The geographic resolution of the analysis was Saskatchewan, Canada. Results showed that partial replacement of a lean beef burger with cooked lentil puree increased the nutrient density by ~20%, decreased the life cycle environmental footprint by ~33%, and reduced the cost by 26%. In particular, the lentil reformulated burger had 60 times higher dietary fiber, three times higher total folate, five times higher manganese, and 1.6 times higher selenium than the all-beef burger. We highlight the importance of using high-spatial resolution inventory of agricultural inputs and characterization factors (impacts per unit agricultural inputs) to obtain more accurate environmental results. The results underscore the potential of food innovation to contribute towards multiple global sustainable development goals.

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Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger

Food Research International ◽

10.1016/j.foodres.2018.03.051 ◽

2018 ◽

Vol 108 ◽

pp. 368-377 ◽

Cited By ~ 38

Author(s):

Maryam Moghtadaei ◽

Nafiseh Soltanizadeh ◽

Sayed Amir Hossein Goli

Keyword(s):

Sesame Oil ◽

Animal Fat ◽

Beef Burger

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Inactivation of Shiga Toxin–Producing Escherichia coli and Listeria monocytogenes within Plant versus Beef Burgers in Response to High Pressure Processing

Journal of Food Protection ◽

10.4315/jfp-19-558 ◽

2020 ◽

Vol 83 (5) ◽

pp. 865-873

Author(s):

ANNA C. S. PORTO-FETT ◽

LAURA E. SHANE ◽

BRADLEY A. SHOYER ◽

MANUELA OSORIA ◽

YANGJIN JUNG ◽

...

Keyword(s):

Escherichia Coli ◽

High Pressure ◽

Listeria Monocytogenes ◽

Shiga Toxin ◽

Ground Beef ◽

High Pressure Processing ◽

Empirical Observation ◽

Beef Burger ◽

Beef Burgers

ABSTRACT We evaluated high pressure processing to lower levels of Shiga toxin–producing Escherichia coli (STEC) and Listeria monocytogenes inoculated into samples of plant or beef burgers. Multistrain cocktails of STEC and L. monocytogenes were separately inoculated (∼7.0 log CFU/g) into plant burgers or ground beef. Refrigerated (i.e., 4°C) or frozen (i.e., −20°C) samples (25 g each) were subsequently exposed to 350 MPa for up to 9 or 18 min or 600 MPa for up to 4.5 or 12 min. When refrigerated plant or beef burger samples were treated at 350 MPa for up to 9 min, levels of STEC were reduced by ca. 0.7 to 1.3 log CFU/g. However, when refrigerated plant or beef burger samples were treated at 350 MPa for up to 9 min, levels of L. monocytogenes remained relatively unchanged (ca. ≤0.3-log CFU/g decrease) in plant burger samples but were reduced by ca. 0.3 to 2.0 log CFU/g in ground beef. When refrigerated plant or beef burger samples were treated at 600 MPa for up to 4.5 min, levels of STEC and L. monocytogenes were reduced by ca. 0.7 to 4.1 and ca. 0.3 to 5.6 log CFU/g, respectively. Similarly, when frozen plant and beef burger samples were treated at 350 MPa up to 18 min, reductions of ca. 1.7 to 3.6 and ca. 0.6 to 3.6 log CFU/g in STEC and L. monocytogenes numbers, respectively, were observed. Exposure of frozen plant or beef burger samples to 600 MPa for up to 12 min resulted in reductions of ca. 2.4 to 4.4 and ca. 1.8 to 3.4 log CFU/g in levels of STEC and L. monocytogenes, respectively. Via empirical observation, pressurization did not adversely affect the color of plant burger samples, whereas appreciable changes in color were observed in pressurized ground beef. These data confirm that time and pressure levels already validated for control of STEC and L. monocytogenes in ground beef will likely be equally effective toward these same pathogens in plant burgers without causing untoward effects on product color. HIGHLIGHTS

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