Occurrence of Bacillus cereus in Meat Products, Raw Meat and Meat Product Additives

1988 ◽  
Vol 51 (4) ◽  
pp. 324-326 ◽  
Author(s):  
HIROTA KONUMA ◽  
KUNIHIRO SHINAGAWA ◽  
MASAKAZU TOKUMARU ◽  
YOUICHI ONOUE ◽  
SUMIO KONNO ◽  
...  
Keyword(s):  
Bacillus Cereus ◽  
Meat Product ◽  
Meat Products ◽  
Meat Processing ◽  
Raw Meat ◽  
Three Samples ◽  
Retail Meat ◽  
Contamination Levels

One thousand nine hundred and sixty three samples of meat products, raw meat and meat product additives from different slaughterhouses, meat processing factories and retail meat shops in six prefectures of Japan, were examined for the presence and number of Bacillus cereus. Although B. cereus was found in meat products (18.3%) and raw meat (6.6%), the contamination levels were generally lower than 102 per gram. In contrast, meat product additives showed contamination levels ranging from 102 to 104/g with the highest values (104/g) in samples of spices and animal proteins. On the basis of these results, we suggest that the main source of B. cereus contamination in meat products is contaminated meat product additives.

scholarly journals Methods of detecting plant raw materials in meat products – a review

2011 ◽  
Vol 29 (No. 4) ◽  
pp. 299-307 ◽  
Author(s):  
J. Vaňha ◽  
F. Kvasnička
Keyword(s):  
Phytic Acid ◽  
Raw Materials ◽  
Meat Product ◽  
Meat Products ◽  
Meat Processing ◽  
Plant Materials ◽  
Processing Industry ◽  
Raw Meat ◽  
Plant Raw Materials ◽  
Quality Markers

The detection of plant raw materials in meat products is a way to estimate the actual amount of plant raw materials and thus monitor the meat product quality. Markers found in plant materials, that are most a frequently used in the meat processing industry, were selected. In order to prove the presence of plants in meat products, it is essential for the same markers not to be natural compounds of the raw meat as well. Such specific markers include isoflavones, oligosaccharides, phytic acid and starch. The review summarises only the methods used in the last decade.

scholarly journals Characterization of the Complete Nucleotide Sequences of mcr-1-Encoding Plasmids From Enterobacterales Isolates in Retailed Raw Meat Products From the Czech Republic

2021 ◽  
Vol 11 ◽  
Author(s):  
Marketa Zelendova ◽  
Costas C. Papagiannitsis ◽  
Adam Valcek ◽  
Matej Medvecky ◽  
Ibrahim Bitar ◽  
...  
Keyword(s):  
Meat Products ◽  
Study Data ◽  
Sequence Type ◽  
Sequence Database ◽  
The Czech Republic ◽  
Raw Meat ◽  
Geographical Regions ◽  
Antimicrobial Resistance Genes ◽  
Retail Meat

The aim of our study was to determine complete nucleotide sequence of mcr-1-carrying plasmids from Enterobacterales isolates recovered from domestic and imported raw retailed meat and compare them with plasmids available at the GenBank sequence database. A set of 16 plasmids originating from Escherichia coli (n = 13), Klebsiella pneumoniae (n = 2), and Citrobacter braakii (n = 1) were analyzed. In our previous study, data from whole genome sequencing showed that mcr-1 gene was located on plasmids of different incompatibility groups (IncHI2, IncI2, and IncX4). The IncI2 (n = 3) and IncX4 (n = 8) plasmids harbored mcr-1.1 gene only, whereas IncHI2 sequence type 4 plasmids (n = 5) carried large multidrug resistance (MDR) regions. MDR regions of IncHI2 plasmids included additional antimicrobial resistance genes conferring resistance to β-lactams (blaTEM−1), aminoglycosides [aadA1, aadA2, and aph(6)-Id], macrolides [mef (B)], tetracycline (tetA, tetR), and sulphonamides (sul1, sul2, and sul3). Likewise, IncHI2 plasmids carried several insertion sequences including IS1, IS3, IS26, IS1326, and ISApl1. In conclusion, our findings confirmed the involvement of IncX4, IncI2, and IncHI2 plasmids in the dissemination of mcr-1.1 gene in several environmental niches, as in samples of retail meat originating from different geographical regions. In contrast to IncX4 and IncI2, IncHI2 plasmids were more diverse and carried additional genes for resistance to heavy metals and multiple antimicrobials.

scholarly journals Incidence and contamination level of Clostridium perfringens in meat and meat products sold in Sakarya province of Turkey

2021 ◽  
Vol 7 (3) ◽  
pp. 172-178
Author(s):  
Serap Coşansu ◽  
Şeyma Şeniz Ersöz
Keyword(s):  
Clostridium Perfringens ◽  
Meat Product ◽  
Meat Products ◽  
Ground Beef ◽  
Chicken Meat ◽  
Contamination Level ◽  
Biochemical Tests ◽  
Contamination Levels ◽  
Emulsified Meat ◽  
Cooked Meat

Totally 101 meat and meat product samples obtained from local markets and restaurants were analyzed for incidence and contamination level of Clostridium perfringens. The typical colonies grown anaerobically on Tryptose Sulfite Cycloserine Agar supplemented with 4-Methyliumbelliferyl (MUP) were confirmed by biochemical tests. Forty-eight of the samples (47.5%) were contaminated with C. perfringens. The highest incidence of the pathogen was determined in uncooked meatball samples (72.2%) followed by ground beef samples (61.3%). The incidence of C. perfringens in chicken meat, cooked meat döner, cooked chicken döner and emulsified meat product samples were 33.3, 33.3, 28.6 and 16.7%, respectively. Thirteen out of 101 samples (12.9%) yielded typical colonies on TSC-MUP Agar, but could not be confirmed as C. perfringens. Average contamination levels in sample groups ranged from 8.3 to 1.5×102 cfu/g, with the highest ground beef and the lowest chicken meat.

scholarly journals Outbreak of trichinellosis in eastern Slovakia

2009 ◽  
Vol 46 (4) ◽  
pp. 209-213 ◽  
Author(s):  
Z. Paraličová ◽  
J. Kinčeková ◽  
I. Schréter ◽  
P. Jarčuška ◽  
P. Dubinský ◽  
...  
Keyword(s):  
Clinical Signs ◽  
Meat Products ◽  
Meat Processing ◽  
Igg Antibodies ◽  
Raw Meat ◽  
Laboratory Parameters ◽  
Reactive Protein ◽  
Heat Treated ◽  
Periorbital Oedema ◽  
Laboratory Changes

AbstractTrichinellosis is a zoonosis caused by ingestion of undercooked raw meat from animals that harbour infectious larvae. In most of the Slovak regions there is ongoing life cycle of circulating trichinellosis in wild carnivores and wild boar population. The outbreak of trichinellosis occured in Rožňava district east Slovakia during spring in 2008. Ten members of farmer’s family and their relatives got ill while processing meat from home-made pig-slaughter for meals and meat products intended for wedding dinner. During the meat processing all of them tasted raw meat. Moreover, another 45 persons were exposed to this infection by eating heat-treated meat products. The most common predominant clinical signs were: myalgias, fever, fatigue, exanthema and periorbital oedema. On the 40th day after infection there were intermediate to high titres of trichinella IgG antibodies detected (10 patients), high levels of eosinophilia (10 patients) with maximum of 6.76 × 109/l (55 %) and profound changes in selected laboratory parameters: decreased levels of total proteins, increased levels of alpha 1-globulin and C reactive protein. Presence of IgG antibodies as well as aforementioned laboratory parameters was important markers of trichinellosis in our study, whereas other laboratory changes (leukocytosis, high levels of activity lactate dehydrogenase and creatine kinase) were detected only in few hospitalized patients.

Enumeration of Aerobic Spore-Formers and Bacillus cereus in Meat Product Additives

1988 ◽  
Vol 51 (8) ◽  
pp. 648-654 ◽  
Author(s):  
KUNIHIRO SHINAGAWA ◽  
HIROTAKA KONUMA ◽  
MASAKAZU TOKUMARU ◽  
NIRO TAKEMASA ◽  
MASAYUKI HASHIGIWA ◽  
...  
Keyword(s):  
Bacillus Cereus ◽  
Bacterial Contamination ◽  
Meat Product ◽  
Meat Products ◽  
Microbial Populations ◽  
Plate Counts

Microbial populations in 225 samples of meat product additives including spices, seasoning, proteins, starch, salt, sugar and colorants, were enumerated by means of aerobic plate counts (APC), aerobic spore counts (ASC), Bacillus cereus total counts (BcTC), and B. cereus spore counts (BcSC). Our data indicate that meat product additives with the exception of sugar and salt were contaminated mainly by aerobic spore-formers including B. cereus under spore-forming conditions. To improve the quality of meat products, it will be necessary to develop methods to reduce the bacterial contamination of meat product additives.

Isolation of Yersinia from Raw Meat (Pork and Chicken) and Precooked Meat (Porcine Tongues and Sausages) Collected from Commercial Establishments in Mexico City

2000 ◽  
Vol 63 (4) ◽  
pp. 542-544 ◽  
Author(s):  
ELSA IRMA QUIÑONES RAMÍREZ ◽  
CARLOS VÁZQUEZ-SALINAS ◽  
OSCAR RODOLFO RODAS-SUÁREZ ◽  
FRANCISCO F. PEDROCHE
Keyword(s):  
Mexico City ◽  
Meat Product ◽  
Meat Products ◽  
Tween 80 ◽  
Alkaline Treatment ◽  
Enrichment Method ◽  
Raw Meat ◽  
Cooked Meat ◽  
Yersinia Intermedia ◽  
Cooked Meat Products

A total of 160 meat product samples were collected from commercial outlets in Mexico City to investigate the presence of different species of Yersinia by the 4°C enrichment method after 1, 3, 5, and 7 days of incubation using alkaline treatment and isolating in cefsulodin-Irgasan-novobiocin and MacConkey agars with Tween 80. Overall, Yersinia spp. were isolated from 27% of the samples analyzed, whereas 40% of the raw and only 13% of the precooked samples were contaminated. Although 2,970 colonies showed Yersinia characteristics, only 706 (24%) actually corresponded to this genus: 49% were Yersinia enterocolitica, 25% Yersinia kristensenii, 15% Yersinia intermedia, 9% Yersinia frederiksenii, and 2% Yersinia aldovae; 10% corresponded to biotype 2, 2% to biotype 3, and 4% to biotype 4. The presence of Yersinia in raw and cooked meat products represents a health risk for consumers in Mexico, where further clinical studies are needed to assess the epidemiological importance of this pathogen.

scholarly journals Behavior of Listeria monocytogenes and Other Microorganisms in Sliced Riojano Chorizo (Spanish Dry-Cured Sausage) during Storage under Modified Atmospheres

2021 ◽  
Vol 9 (7) ◽  
pp. 1384
Author(s):  
Elena Gonzalez-Fandos ◽  
Maria Vazquez de Vazquez de Castro ◽  
Alba Martinez-Laorden ◽  
Iratxe Perez-Arnedo
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Potential Risk ◽  
Meat Product ◽  
Meat Products ◽  
Modified Atmosphere ◽  
Microbial Counts ◽  
Modified Atmospheres ◽  
Contamination Levels

Sliced ready-to-eat meat products packaged under modified atmospheres are often marketed since they cover consumer demands. The slicing process could be a potential risk for consumers since contamination with Listeria monocytogenes could occur during this stage. The current study evaluated the behavior of L. monocytogenes and other microorganisms in commercial sliced Riojano chorizo. This meat product was sliced and inoculated with L. monocytogenes (3.5 log CFU/g) before packaging under different atmospheres (air, vacuum, 100% N2, 20% CO2/80% N2 and 40% CO2/60% N2) and stored at 4 °C for up to 60 days. Samples were taken on days 0, 7, 21, 28 and 60 of storage. L. monocytogenes, mesophiles, Enterobacteriaceae, lactic acid bacteria, Micrococcaceae, molds and yeast counts were evaluated. Additionally, water activity, humidity and pH were determined. L. monocytogenes counts decreased in inoculated sliced chorizo during storage. Packaging conditions and day of storage influenced microbial counts. After 60 days, a significant reduction (p ≤ 0.05) in the initial Listeria contamination levels (3.5. log CFU/g) between 1.1 and 1.46 logarithmic units was achieved in the sausages packaged in modified atmosphere. The highest reductions were observed in slices packaged in 40% CO2/60% N2 after 60 days of storage at 4 °C.

Detection of Beef and Poultry by Serological Field Screening Tests (ORBIT and PROFIT): Collaborative Study

1987 ◽  
Vol 70 (2) ◽  
pp. 230-233 ◽  
Author(s):  
Mark E Cutrufelli ◽  
Richard P Mageau ◽  
Bernard Schwab ◽  
Ralph W Johnston
Keyword(s):  
Collaborative Study ◽  
Meat Product ◽  
Meat Products ◽  
Screening Tests ◽  
Field Screening ◽  
Raw Meat ◽  
Identification Test ◽  
Field Identification

Abstract Ten laboratories each analyzed 30 raw meat and raw meat product samples in a collaborative study of the ORBIT (overnight rapid bovine identification test) and PROFIT (poultry rapid overnight field identification test) serological field screening tests for the detection of beef and poultry. Versatility of the tests was shown in the analysis of whole tissue, ground, or emulsified raw meat products. Both tests were demonstrated to be reliable and were capable of detecting adulterants present at the 10% level. The method has been adopted official first actio

Problems and prospects of development of meat processing manufacturings in Ukraine

2019 ◽  
pp. 3-7 ◽  
Author(s):  
Svitlana Ishchuk
Keyword(s):  
Raw Materials ◽  
Meat Product ◽  
Meat Products ◽  
Raw Material ◽  
Poultry Meat ◽  
Animal Origin ◽  
Direct Result ◽  
Meat Processing ◽  
Processing Industry ◽  
Product Manufacturing

Production of meat and meat products is one of the key segments of domestic processing industry. In 2018, its share in total food production in Ukraine reached 17.78% (vs. 15.93% in 2013). At the same time, the main problem holding back the development of this segment is the reduction of the raw material base for the industrial processing of meat due to the crisis in animal husbandry, especially in pig and cattle breeding. The purpose of the article is to define the problems and to outline the prospects for the development of meat processing manufacturing in Ukraine, given the current state of the domestic and foreign markets of meat raw materials (chicken, pork, beef, etc.). The meat and meat product manufacturing in Ukraine is dominated by poultry meat, which share has increased by 7.22 pp. in the last six years. Instead, the share of meat products decreased by 6.54 pp. These trends indicate the reduction of advanced processing of meat raw materials. This is largely due to the low level of operating profitability of meat product manufacturing in Ukraine – 2.6% in 2018 vs. 3.7% in 2013, while the profitability of poultry meat manufacturing reached 11.3% (vs. 9.1%). Given the latest global trends in changing consumer preferences in favor of dietary types of meat, this poultry development trend in Ukraine has great prospects, especially in regions where there are no large agricultural companies. In contrast to poultry farming, the trends in domestic pig breeding are mostly negative, due to the decrease in the number of pigs caused by outbreaks of African swine fever. An even more critical situation in Ukraine is with the production of beef and veal, which is a direct result of the cattle livestock population reduction by more than 6 times in the last 25 years, as well as of the high cost of meat procurement. The latter is caused by poor livestock feed base. To overcome this problem, it is necessary to increase the volume of domestic production of compound feeds and their components. In particular, a promising area for the development of meat processing in Ukraine is the production of animal origin feeds, the raw material for which is food waste. Integrated use of meat raw materials will ultimately increase the level of profitability of this segment of the processing industry.

scholarly journals Polycyclic Aromatic Hydrocarbon (PAHs) and Phenols status in some smoked meat products in Nigeria

2020 ◽  
Vol 44 (4) ◽  
pp. 118-127
Author(s):  
P. O. Fakolade ◽  
E. O. Ijiwade ◽  
A. P. Adeniyi
Keyword(s):  
Polycyclic Aromatic Hydrocarbon ◽  
Moisture Content ◽  
Meat Products ◽  
Ash Content ◽  
Drying Methods ◽  
Ether Extract ◽  
Raw Meat ◽  
Three Samples ◽  
Polycyclic Aromatic ◽  
Status Data

 In under developed and developing country like Nigeria, meat is usually smoked at temperature usually above 400 C, producing Polycyclic Hydrocarbons (PAHs) and Phenols in meat Products. PAHs compound found in smoked meat exhibit a cancerous substance affecting human health while Phenols in smoked meat are responsible for the smokey aroma andtaste. 10kg of raw meat from semi-membranous muscles of 2 years old male White Fulani cattle was used for this study. The meat was cut into 2 kg each to prepare meat products namely; Kundi, Kilishi, Balangu, Suya and Asun using traditional and oven drying methods. Final samples were evaluated for PAHs, phenols, proximate composition and palatability status. Data were subjected to ANOVA at P<0.05. Results showed that, PAHs had significantly higher values (P<0.05) in Kundi Laboratory smoked, commercially Kundi and Kilishi (8.00µkg , 8.80µkg , 8.60µkg ) respectively while the least was found in Asun (2.10µkg ) for the three samples evaluated. Kilishi had the highest phenols (P<0.05) value (1.30µg), while the least was noticed in Asun having (0.10µg) in all the three samples evaluated. Kundi products had values significantly (P<0.05) higher in protein and ash content for all samples and theleast (P<0.05) in ether extract and moisture content. Balangu and Kilishi had the highest (P<0.05) ether extract while Asun had the highest (P<0.05) moisture content (51.26%, 59.26% and 58.45%) for all the samples evaluated. Balangu, Asun and Kilishi products were rated higher (P<0.05) by the panelists while Kundi products had the least. Irrespective of the processing methods used, the higher the temperature and duration used in smoking, the higher the PAHs and Phenols Compound and the more accumulatedthenutrientscomposition.  

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