Comparison of Sodium Nitrite and ‘Natural’ Nitrite on the Inhibition of Spore Germination and Outgrowth of Clostridium sporogenes in Low- and High-Fat Frankfurters

In the US, sodium and potassium nitrite are regulated food preservatives that prevent the germination of Clostridium spores in cured and processed meats. In recent years, the use of vegetable-derived nitrite (i.e., vegetable nitrate fermented to nitrite) has been designated as ‘natural nitrite’ to accommodate natural meats that cannot use artificial ingredients, and such meat products can be labelled as having ‘no added preservatives’. This new status and labelling allowance for microbially-modified nitrite provides for a ‘clean label’ application of nitrite against the stigma of chemical ingredients and has found increased use within the processed meat industry. The objectives of this study were to examine Clostridium sporogenes as a pathogen-surrogate challenge organism and the use of vegetable (celery) nitrite to prevent spore germination in cooked meat products. A three-strain spore crop of C. sporogenes ATCC 3584, ATCC 19404 and ATCC BAA-2695 was applied during ingredient formulation of low and high-fat hotdogs that were divided into three sub-batches (control without nitrite, hotdogs with sodium nitrite, hotdogs with celery nitrite). In both low and high-fat processes, sodium nitrite was compared to hotdogs made with comparable levels of celery nitrite (156 ppm). All treatments were performed with duplicate trial replication and triplicate sample testing within each trial. Comparisons were analyzed by repeated measures analysis of variance to determine significant difference (p < 0.05) of time course treatments. In shelf-life assays, growth was inhibited at both 5 °C and 15 °C, even if nitrite was absent; however, spore germination and growth readily occurred at 35 °C. Comparison of nitrite effects was best evaluated at 35 °C as a permissive condition to examine the effects of nitrite treatments. Celery nitrite showed no significant difference from sodium nitrite when used in both low and high-fat hotdogs, and spore outgrowth was only observed after 2–3 days at 35 °C compared to hotdogs without nitrite. Application of bacteriocin preparations in the formulation that were effective against Listeria monocytogenes, and moderately inhibitory towards the 3-strain spore mixture of C. sporogenes, were not effective in spore control in manufactured hotdogs. The nitrite validation hotdog trials described herein demonstrates that (celery or sodium) nitrite may prevent Clostridium spore germination for 24–48 h even under permissive conditions to help keep processed meat safe.

Download Full-text

A high-fat, high-glycaemic index, low-fibre dietary pattern is prospectively associated with type 2 diabetes in a British birth cohort

British Journal Of Nutrition ◽

10.1017/s0007114516000672 ◽

2016 ◽

Vol 115 (9) ◽

pp. 1632-1642 ◽

Cited By ~ 12

Author(s):

Silvia Pastorino ◽

Marcus Richards ◽

Mary Pierce ◽

Gina L. Ambrosini

Keyword(s):

Type 2 Diabetes ◽

Waist Circumference ◽

Dietary Pattern ◽

Repeated Measures ◽

Glycaemic Index ◽

Diabetes Risk ◽

Processed Meat ◽

Diabetes Incidence ◽

High Fat

AbstractThe combined association of dietary fat, glycaemic index (GI) and fibre with type 2 diabetes has rarely been investigated. The objective was to examine the relationship between a high-fat, high-GI, low-fibre dietary pattern across adult life and type 2 diabetes risk using reduced rank regression. Data were from the MRC National Survey of Health and Development. Repeated measures of dietary intake estimated using 5-d diet diaries were available at the age of 36, 43 and 53 years for 1180 study members. Associations between dietary pattern scores at each age, as well as longitudinal changes in dietary pattern z-scores, and type 2 diabetes incidence (n 106) from 53 to 60–64 years were analysed. The high-fat, high-GI, low-fibre dietary pattern was characterised by low intakes of fruit, vegetables, low-fat dairy products and whole-grain cereals, and high intakes of white bread, fried potatoes, processed meat and animal fats. There was an increasing trend in OR for type 2 diabetes with increasing quintile of dietary pattern z-scores at the age of 43 years among women but not among men. Women in the highest z-score quintile at the age of 43 years had an OR for type 2 diabetes of 5·45 (95 % CI 2·01, 14·79). Long-term increases in this dietary pattern, independently of BMI and waist circumference, were also detrimental among women: for each 1 sd unit increase in dietary pattern z-score between 36 and 53 years, the OR for type 2 diabetes was 1·67 (95 % CI 1·20, 2·43) independently of changes in BMI and waist circumference in the same periods. A high-fat, high-GI, low-fibre dietary pattern was associated with increased type 2 diabetes risk in middle-aged British women but not in men.

Download Full-text

Does Prior Surgery Affect Total Ankle Complication and Failure Rates?

Foot & Ankle Orthopaedics ◽

10.1177/2473011420s00345 ◽

2020 ◽

Vol 5 (4) ◽

pp. 2473011420S0034

Author(s):

Luigi Manzi ◽

Federico Giuseppe Usuelli ◽

Alexander Caughman ◽

Christopher E. Gross

Keyword(s):

Functional Outcome ◽

Repeated Measures ◽

Functional Outcomes ◽

Time Course ◽

Temporal Evolution ◽

Consecutive Series ◽

Exact Test ◽

Time Points ◽

Significant Difference ◽

Pain Outcomes

Category: Ankle Arthritis; Ankle Introduction/Purpose: Given that most ankle replacements are post-traumatic in origin, it is important to investigate if prior interventions can affect a patient’s functional outcome or the possibility of having a complication. Prior surgeries create scar, incisions, and possible affect bone health that could interfere with healing. The purpose of the study is to assess the pain and functional temporal outcomes of patients with and without prior surgeries in the ipsilateral ankle. We hypothesize that those with a previous ipsilateral ankle procedure will not have an increased complication rate or worse functional outcomes. Methods: We retrospectively identified a consecutive series of 100 primary TARs with a prior procedure who were followed for a minimum of 3 years. The follow-up time points considered were 0, 6, 12, and 36 months. Outcomes were measured using AOFAS, VAS, SF12, and range of motion scores. The mean patient age was 56.5 +- 13.4 years. Sixty-four patients had previous interventions which included osteosynthesis (49), arthroscopy (11), hardware removal (25), arthrodesis (3), prosthesis (1), open fracture (9), and other open surgery (12). Within-group comparisons were performed using one-way repeated-measures ANOVA (1-w rANOVA), analyzing temporal course of clinical data (comparisons between different time points) between the groups. To compare the time course of clinical measures between the two groups, 2-w rANOVAs were performed. Data and statistical analysis were conducted using Matlab (MathWorks, Natick, MA). Results: For each type of intervention, every outcome was compared to test whether presurgery interventions have an influence on the temporal evolution of the outcomes. The two groups did not show any difference on the temporal evolution of the outcomes. The type of intervention did have a weak effect on outcomes. Treatment of previous open fractures was the only pre- surgical intervention that showed a statistically significant difference in temporal evolution of functional and pain outcomes between intervention and non-intervention groups. No significant correlations were found between all outcomes and the time between the last intervention and prosthesis. Using Fisher’s-exact test, there was not a significant association between the those who had previous surgery and those who did not and the rate of complication and revision (p =0.10). Conclusion: A pre-operative discussion should center on potential complications and predicted functional outcomes. The presence, type, and timing of an intervention prior to an ankle replacement does not strongly affect the temporal outcomes of pain and functional outcome scores. Furthermore, the complication or revision rate is not affected by prior surgeries.

Download Full-text

Artificial meat and the future of the meat industry

Animal Production Science ◽

10.1071/an17307 ◽

2017 ◽

Vol 57 (11) ◽

pp. 2216 ◽

Cited By ~ 7

Author(s):

Sarah P. F. Bonny ◽

Graham E. Gardner ◽

David W. Pethick ◽

Jean-François Hocquette

Keyword(s):

New Technologies ◽

Meat Products ◽

Farming Systems ◽

Processed Meat ◽

Low Grade ◽

Meat Industry ◽

Ground Meat ◽

Market Place ◽

The Future

The global population is estimated to plateau at 9 billion by the year 2050; however, projected food-production estimates would supply for only 8 billion people, using the ‘business as usual’ approach. In particular, the meat industry would need to increase production by ~50–73%. In response, there are several different options that have the potential to satisfy demand and increase production. Some of these options require advanced technologies and many may be considered as ‘artificial’ by different consumer groups. Within the meat industry itself, available technologies include selective breeding, agroecology systems, animal cloning and genetic modification. Alternatively, meat proteins can be replaced or substituted with proteins from plants, fungi, algae or insects. Finally, meat products could be produced using in vitro culturing and three-dimensional printing techniques. The protein produced by these techniques can be considered in the following three categories: modified livestock systems, synthetic meat systems, and meat substitutes. In the future, it is likely that meat substitutes will increase market share through competition with low-grade cuts of meat, sausages, ground meat and processed meat. However, synthetic meat systems and meat substitutes have significant barriers to commercialisation and widespread adoption that will affect their presence at least in the high-end premium sector in the market. To meet growing demands for protein, and in the face of growing competition from other sectors, the conventional meat industry must adopt new technologies and farming systems. These must be tailored to the challenges facing the industry and must effectively respond to consumer demands and the changing market place.

Download Full-text

Use of Sorbates in Meat Products, Fresh Poultry and Poultry Products: A Review1

Journal of Food Protection ◽

10.4315/0362-028x-45.4.374 ◽

1982 ◽

Vol 45 (4) ◽

pp. 374-383 ◽

Cited By ~ 55

Author(s):

MICHAEL C. ROBACH ◽

JOHN N. SOFOS

Keyword(s):

Adverse Effects ◽

Shelf Life ◽

Sodium Nitrite ◽

Antimicrobial Agents ◽

Sorbic Acid ◽

Meat Products ◽

Potassium Sorbate ◽

Processed Meat ◽

Poultry Products ◽

Wide Range

Extensive research conducted in recent years has examined the efficiency of both potassium sorbate and sorbic acid (sorbates) as antimicrobial agents in a wide range of processed meat, and fresh and processed poultry products. In addition to their action against pathogens, effects of sorbates on product shelf-life, sensory qualities, and nitrosamine formation have also been examined in laboratory, pilot plant and commercial scale studies. The use of sorbates in these products appears to extend several benefits to both producers and consumers. Extensive studies involving bacon have shown a major reduction in nitrosamine levels associated with inclusion of potassium sorbate and reduction of sodium nitrite in the curing brine. Simultaneously, the low sodium nitrite/potassium sorbate combinations have maintained or even improved antibotulinal activity in temperature-abused products. In addition, potassium sorbate or sorbic acid have delayed growth and toxin production by Clostridium botulinum in other products including cooked and cured red meat and poultry sausages. The compounds have also been shown to extend the shelf-life and delay growth of other pathogenic microorganisms in several products including bacon; cooked, cured meat sausages; cooked, cured or uncured poultry products; fresh poultry; and other meats, including dry cured and fermented products. Sensory evaluation studies have shown that sorbate levels recommended for use in these products (0.26%) do not have adverse effects on product quality characteristics. Allergic type symptoms attributed to experimental bacon from one study were not linked directly with either potassium sorbate or other formulation ingredients, and all available information does not indicate development of any adverse effects from use of sorbates at recommended levels. In summary, the results of studies conducted in meat products indicate that sorbates deserve consideration as potential alternatives to current formulations or processes involved in the manufacture of processed meat and fresh and processed poultry products.

Download Full-text

Sheep and Goat Meat Processed Products Quality: A Review

Foods ◽

10.3390/foods9070960 ◽

2020 ◽

Vol 9 (7) ◽

pp. 960

Author(s):

Alfredo Teixeira ◽

Severiano Silva ◽

Cristina Guedes ◽

Sandra Rodrigues

Keyword(s):

Meat Products ◽

Microbiological Quality ◽

Processed Meat ◽

Meat Industry ◽

Processed Meats ◽

Food Research ◽

Sheep Meat ◽

Fermented Sausages ◽

Processed Products ◽

New Generation

Even though sheep and goat processed meat products are not as popular as pork, beef or poultry and are generally considered not as important, they have a very important role in meat consumption around the world. A concise review of the origin and type of the most important sheep and goat processed meat products produced in different countries and world regions is made. The manuscript also summarizes the most recent studies on sheep and goat processed meats on the physicochemical characterizations, sensory quality, microbiological quality and safety. Some conclusions and future trends in production, processing and commercial potentiality for sheep and goat processed meat products are discussed. Several possibilities exist to make them more diversified and appealing to the market. Processing meat from culled animals is an interesting way to value animals with low market acceptability. Some as fermented sausages, cured legs and pâtés have great commercial potential as highly acceptable consumer commodities. An interesting field of food research is the rediscovery of a new generation of goat and sheep meat products as functional foods that will respond to the constant innovation required by the meat industry. Everything related to food safety must be considered in the future.

Download Full-text

Evaluation of Sanita-kun E. coli & Coliform Sheet Medium for the Enumeration of Total Coliforms and E. coli

Journal of AOAC International ◽

10.1093/jaoac/93.1.163 ◽

2010 ◽

Vol 93 (1) ◽

pp. 163-183 ◽

Cited By ~ 6

Author(s):

Masashi Ushiyama ◽

Mihoko Iwasaki

Keyword(s):

Meat Products ◽

Sensitivity Study ◽

Water Soluble ◽

Blue Dye ◽

Processed Meat ◽

Total Coliforms ◽

E Coli ◽

Water Soluble Compound ◽

Significant Difference ◽

Aoac Method

Abstract The Sanita-kun E. coli & Coliform sheet medium consists of a transparent cover film, an adhesive sheet, a layer of nonwoven fabric, and a water-soluble compound film, including a culture medium formula for the enumeration of total coliforms and differentiation of Escherichia coli. The Sanita-kun E. coli & Coliform sheet is a chromogenic medium and contains X-Gal, which is hydrolyzed by β-galactosidase from coliforms to produce a visible blue dye and Salmon-glucuronic acid, which is hydrolyzed by β-glucuronidase from E. coli to produce a red-purple dye. It is easy to distinguish the difference between E. coli and coliform (other than E. coli) colonies. Total coliforms and E. coli can be enumerated by incubating the sheet medium at 35 ± 1°C for 2124 h without further confirmation. The Sanita-kun E. coli & Coliform sheets were validated as a medium for the enumeration of E. coli and total coliform in meats and meat products using processed meat and two types of raw and frozen meats using stomacher and blender homogenization. In the stomacher homogenization, all 100 samples showed no significant difference between Sanita-kun sheet and AOAC Method 966.24. The linear correlation coefficients (r2) were calculated as 0.90 (coliform) and 0.79 (E. coli). In the blender homogenization, out of 100 samples tested, 99 showed no significant difference between Sanita-kun sheet and AOAC Method 966.24, but the count of total coliforms of Sanita-kun in one sample of uninoculated raw beef was significantly higher than that obtained by AOAC Method 966.24. The linear r2 values were calculated as 0.84 (coliform) and 0.86 (E. coli). The inclusivity and exclusivity study indicated an inclusivity rate of 100 and an exclusivity rate of 95.4. The sensitivity study showed positive results when the homogenate or dilution contained 3 CFU/mL of coliform or E. coli. The performance of four different lots of the sheets was equivalent, and suggested no change of the performance at least for 3 years at 215C. The Sanita-kun E. coli & Coliform sheet medium has been granted Performance Tested MethodSM status.

Download Full-text

Natural Anti-Microbials for Enhanced Microbial Safety and Shelf-Life of Processed Packaged Meat

Foods ◽

10.3390/foods10071598 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1598

Author(s):

Angelos Papadochristopoulos ◽

Joseph P. Kerry ◽

Narelle Fegan ◽

Catherine M. Burgess ◽

Geraldine Duffy

Keyword(s):

Shelf Life ◽

Meat Products ◽

Food Contamination ◽

Food Preservation ◽

Processed Meat ◽

Meat Industry ◽

Future Perspectives ◽

Food Industries ◽

Microbial Agents

Microbial food contamination is a major concern for consumers and food industries. Consumers desire nutritious, safe and “clean label” products, free of synthetic preservatives and food industries and food scientists try to meet their demands by finding natural effective alternatives for food preservation. One of the alternatives to synthetic preservatives is the use of natural anti-microbial agents in the food products and/or in the packaging materials. Meat and processed meat products are characteristic examples of products that are highly perishable; hence natural anti-microbials can be used for extending their shelf-life and enhancing their safety. Despite several examples of the successful application of natural anti-microbial agents in meat products reported in research studies, their commercial use remains limited. This review objective is to present an extensive overview of recent research in the field of natural anti-microbials, covering essential oils, plant extracts, flavonoids, animal-derived compounds, organic acids, bacteriocins and nanoparticles. The anti-microbial mode of action of the agents, in situ studies involving meat products, regulations and, limitations for usage and future perspectives are described. The review concludes that naturally derived anti-microbials can potentially support the meat industry to provide “clean label”, nutritious and safe meat products for consumers.

Download Full-text

BIOTECHNOLOGICAL APPROACHES IN PROCESSING OF SECONDARY RAW MATERIALS OF MEAT INDUSTRY

Periódico Tchê Química ◽

10.52571/ptq.v15.n30.2018.717_periodico30_pgs_717_724.pdf ◽

2018 ◽

Vol 15 (30) ◽

pp. 717-724

Author(s):

E. E. KURCHAEVA ◽

V. I. MANZHESOV ◽

I. V. MAKSIMOV ◽

V. L. PASHCHENKO ◽

S. Y. CHURIKOVA ◽

...

Keyword(s):

Economic Efficiency ◽

Raw Materials ◽

Meat Products ◽

Starter Cultures ◽

Farm Animals ◽

Processed Meat ◽

Industrial Complex ◽

Meat Industry ◽

Meat Processing ◽

Processing Plants

The radical change in the quality of the processed meat raw materials, which does not meet the standards, calls for the necessity to apply biotechnology methods in order to improve the quality and obtain high nutritional and biological value of manufactured products in compliance with the requirements set for functional food. The use of starter cultures to perform biomodification of cattle by-products makes it possible to provide the rationale for the use of low-value secondary meat raw materials in order to expand the manufacturing range and increase the economic efficiency of meat-processing plants. This article aims to, first, review the approaches towards the development of new forms of biologically complete and environmentally safe sources of raw materials to increase the economic efficiency and reduce costs at meat-processing plants of the agro-industrial complex of the Central Black Earth region and, second, to substantiate the selection and purposefully apply bifidobacteria as part of the consortium for biotransformation of proteins of the rumen of farm animals. As a result of the research, the technology of rumen modification was suggested aimed at its further use as part of meat products, primarily, minced convenience meat products. The article data can be used to develop manufacturing formulas at meat-processing plants and also be useful for process engineers and scientists working in the food industry.

Download Full-text

Association between Emotional Eating and Frequency of Unhealthy Food Consumption among Taiwanese Adolescents

Nutrients ◽

10.3390/nu13082739 ◽

2021 ◽

Vol 13 (8) ◽

pp. 2739

Author(s):

Chung Bui ◽

Li-Yin Lin ◽

Chih-Yi Wu ◽

Ya-Wen Chiu ◽

Hung-Yi Chiou

Keyword(s):

Food Consumption ◽

Fast Food ◽

Emotional Eating ◽

Meat Products ◽

Processed Meat ◽

School Type ◽

Unhealthy Food ◽

High Fat ◽

Sweetened Beverages ◽

Frequent Consumption

Emotional eating is one factor that increases the consumption of unhealthy food. This study aimed to investigate the association between emotional eating and frequencies of consuming fast food, high-fat snacks, processed meat products, dessert foods, and sugar-sweetened beverages (SSBs) in adolescents. The baseline survey data (2015) from the Taiwan Adolescent to Adult Longitudinal Study (TAALS) were fitted into multivariate logistic regression models adjusted for sex, school type, Body Mass Index (BMI), eating while doing something, nutrition label reading, skipping breakfast, smoking, binge drinking, sedentary lifestyle, physical activity, peer and school support, and parental education level. Among the 18,461 participants (48.5% male and 51.5% female), those exhibiting emotional eating were more likely to consume fast food (Odds ratio (OR) = 2.40, 95% Confidence interval (CI): 2.18–2.64), high-fat snacks (OR = 2.30, 95% CI: 2.12–2.49), processed meat products (OR = 1.92, 95% CI: 1.78–2.08), dessert foods (OR = 2.49, 95% CI: 2.31–2.69), and sugar-sweetened beverages (OR = 1.83, 95% CI: 1.70–1.98). Factors that were positively associated with unhealthy food consumption included eating while doing other activities, binge drinking, smoking, and sedentary lifestyle. Among all the covariates, nutrition label reading was the only factor that was inversely associated with frequent unhealthy food consumption. Sex and school type may moderate the effect of emotional eating on the frequent consumption of specific unhealthy food groups. In conclusion, adolescents with high emotional eating were more likely to report frequent consumption of unhealthy foods in Taiwan. Our findings showed that male participants appeared to consume fast foods, high-fat snacks, processed meat, and SSBs more often and dessert foods less often than females. Future longitudinal studies are recommended for understanding the causal relationship between emotional eating and unhealthy food consumption.

Download Full-text

Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety

Foods ◽

10.3390/foods10112633 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2633

Author(s):

Melisa Lamri ◽

Tanima Bhattacharya ◽

Fatma Boukid ◽

Imene Chentir ◽

Amira Leila Dib ◽

...

Keyword(s):

Economic Value ◽

Meat Products ◽

Storage Period ◽

Cost Effective ◽

Industrial Applications ◽

Economic Evaluations ◽

Processed Meat ◽

Meat Industry ◽

Sustainable Food ◽

Product Formulation

Nanoparticles are gaining momentum as a smart tool towards a safer, more cost-effective and sustainable food chain. This study aimed to provide an overview of the potential uses, preparation, properties, and applications of nanoparticles to process and preserve fresh meat and processed meat products. Nanoparticles can be used to reinforce the packaging material resulting in the improvement of sensory, functional, and nutritional aspects of meat and processed meat products. Further, these particles can be used in smart packaging as biosensors to extend the shelf-life of fresh and processed meat products and also to monitor the final quality of these products during the storage period. Nanoparticles are included in product formulation as carriers of health-beneficial and/or functional ingredients. They showed great efficiency in encapsulating bioactive ingredients and preserving their properties to ensure their functionality (e.g., antioxidant and antimicrobial) in meat products. As a result, nanoparticles can efficiently contribute to ensuring product safety and quality whilst reducing wastage and costs. Nevertheless, a wider implementation of nanotechnology in meat industry is highly related to its economic value, consumers’ acceptance, and the regulatory framework. Being a novel technology, concerns over the toxicity of nanoparticles are still controversial and therefore efficient analytical tools are deemed crucial for the identification and quantification of nanocomponents in meat products. Thus, migration studies about nanoparticles from the packaging into meat and meat products are still a concern as it has implications for human health associated with their toxicity. Moreover, focused economic evaluations for implementing nanoparticles in meat packaging are crucial since the current literature is still scarce and targeted studies are needed before further industrial applications.

Download Full-text