Development of a Monoclonal Antibody Specific to Cooked Mammalian Meats

1998 ◽  
Vol 61 (4) ◽  
pp. 476-481 ◽  
Author(s):  
YUN-HWA P. HSIEH ◽  
SHYANG-CHWEN SHEU ◽  
ROGER C. BRIDGMAN
Keyword(s):  
Law Enforcement ◽  
Indirect Elisa ◽  
Mammalian Species ◽  
Meat Products ◽  
Enzyme Linked Immunosorbent Assay ◽  
Muscle Proteins ◽  
Ground Meat ◽  
Initial Screening ◽  
Poultry Products ◽  
Cooked Meat

Detection of species adulteration in ground meat products is important for consumer protection and food-labeling law enforcement. This study was conducted to develop monoclonal antibodies (MAbs) that can be used in an enzyme-linked immunosorbent assay (ELISA) for rapid detection of any cooked mammalian meats in cooked poultry products. Soluble muscle proteins extracted from cooked pork (heated at 100°C for 15 min) were used as the antigen to immunize mice for developing the MAb. One that was developed, MAb 2F8 (IgG2b class), strongly reacted with cooked meat of five mammalian species (beef cattle, hogs, sheep, horse, and deer) but did not react with any cooked poultry (chicken, turkey, and duck) or raw meats. At least 0.5% by weight of pork, beef, lamb, and horse meats in a chicken-based mixture could be detected using an indirect ELISA with MAb 2F8. The MAb 2F8 is useful in a single initial screening test to detect the presence of five nonpoultry meat adulterants in cooked poultry products.

scholarly journals Quality of Cooked Ground Beef Extended with Defatted Peanut Meal1

1981 ◽  
Vol 8 (1) ◽  
pp. 31-35 ◽  
Author(s):  
Esam M. Ahmed ◽  
Roger L. West
Keyword(s):  
Meat Products ◽  
Peanut Meal ◽  
Ground Meat ◽  
Shearing Force ◽  
Sensory Acceptability ◽  
Beef Products ◽  
Cooked Meat ◽  
Freezing Storage ◽  
Cooked Meat Products

Abstract Beef chuck and plate cuts obtained from U.S.D.A. utility grade carcass were mixed and ground through a 0.318 cm plate. The ground meat was extended with extruded and non-extruded defatted peanut meal. Hydrated defatted peanut meal was added at the rate of 20 and 30 parts to 80 and 70 parts of the ground meat, respectively. All treatments were formulated to contain 20% fat in the final patty and loaf products. Extruded and non-extruded meat products were stored at −18 C for periods up to 6 weeks. All quality evaluations were conducted on cooked meat products. Ground meat patties and loaves extended with non-extruded peanut meal exhibited similar cooking losses to those either extended with extruded peanut meal or 100% beef products. Control meat products stored for 4 weeks or longer required larger forces to shear than the non-stored patties. Freezing storage of the extended meat products did not result in a change of shearing forces. These forces were similar to the shearing force exhibited by freshly prepared products. Trained sensory panelists indicated that extended meat patties were more tender and less cohesive than non-extended patties. However, sensory acceptability tests indicated similar acceptability ratings for the extended and non-extended meat patties and loaves.

Impact of Cooking, Cooling, and Subsequent Refrigeration on the Growth or Survival of Clostridium perfringens in Cooked Meat and Poultry Products

2003 ◽  
Vol 66 (7) ◽  
pp. 1227-1232 ◽  
Author(s):  
ROBIN M. KALINOWSKI ◽  
R. BRUCE TOMPKIN ◽  
PETER W. BODNARUK ◽  
W. PAYTON PRUETT
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Health Risk ◽  
Clostridium Perfringens ◽  
Meat Products ◽  
Performance Standards ◽  
Public Health Risk ◽  
Raw Meat ◽  
Poultry Products ◽  
Cooked Meat

In January 1999, the Food Safety and Inspection Service (FSIS) finalized performance standards for the cooking and chilling of meat and poultry products in federally inspected establishments. More restrictive chilling (stabilization)requirements were adopted despite the lack of strong evidence of a public health risk posed by industry practices employing the original May 1988 guidelines (U.S. Department of Agriculture FSIS Directive 7110.3). Baseline data led the FSIS to estimate a “worst case” of 104 Clostridium perfringens cells per g in raw meat products. The rationale for the FSIS performance standards was based on this estimate and the assumption that the numbers detected in the baseline study were spores that could survive cooking. The assumptions underlying the regulation stimulated work in our laboratory to help address why there have been so few documented outbreaks of C. perfringens illness associated with the consumption of commercially processed cooked meat and poultry products. Our research took into account the numbers of C. perfringens spores in both raw and cooked products. One hundred ninety-seven raw comminuted meat samples were cooked to 73.9°C and analyzed for C. perfringens levels. All but two samples had undetectable levels (<3 spores per g). Two ground pork samples contained 3.3 and 66 spores per g. Research was also conducted to determine the effect of chilling on the outgrowth of C. perfringens spores in cured and uncured turkey. Raw meat blends inoculated with C. perfringens spores, cooked to 73.9°C, and chilled according to current guidelines or under abuse conditions yielded increases of 2.25 and 2.44 log10 CFU/g for uncured turkey chilled for 6 h and an increase of 3.07 log10 CFU/g for cured turkey chilled for 24 h. No growth occurred in cured turkey during a 6-h cooling period. Furthermore, the fate of C. perfringens in cooked cured and uncured turkey held at refrigeration temperatures was investigated. C. perfringens levels decreased by 2.52, 2.54, and 2.75 log10 CFU/g in cured turkey held at 0.6, 4.4, and 10°C, respectively, for 7 days. Finally, 48 production lots of ready-to-eat meat products that had deviated from FSIS guidelines were analyzed for C. perfringens levels. To date, 456 samples have been tested, and all but 25 (ranging from 100 to 710 CFU/g) of the samples contained C. perfringens at levels of <100 CFU/g. These results further support historical food safety data that suggest a very low public health risk associated with C. perfringens in commercially processed ready-to-eat meat and poultry products.

Identification of a novel PYP-1 gene in Sarcoptes scabiei and its potential as a serodiagnostic candidate by indirect-ELISA

Parasitology ◽  
2017 ◽  
Vol 145 (6) ◽  
pp. 752-761 ◽  
Author(s):  
Jing Xu ◽  
Xing Huang ◽  
Manli He ◽  
Yongjun Ren ◽  
Nengxing Shen ◽  
...  
Keyword(s):  
Immunosorbent Assay ◽  
Post Infection ◽  
Indirect Elisa ◽  
Mammalian Species ◽  
Sarcoptes Scabiei ◽  
Sarcoptic Mange ◽  
Immunofluorescence Staining ◽  
Inorganic Pyrophosphatase ◽  
Enzyme Linked Immunosorbent Assay ◽  
Parasitic Disease

AbstractScabies is a parasitic disease caused by the ectoparasite Sarcoptes scabiei, affecting different mammalian species, including rabbits, worldwide. In the present study, we cloned and expressed a novel inorganic pyrophosphatase, Ssc-PYP-1, from S. scabiei var. cuniculi. Immunofluorescence staining showed that native Ssc-PYP-1 was localized in the tegument around the mouthparts and the entire legs, as well as in the cuticle of the mites. Interestingly, obvious staining was also observed on the fecal pellets of mites and in the integument of the mites. Based on its good immunoreactivity, an indirect enzyme-linked immunosorbent assay (ELISA) using recombinant Ssc-PYP-1 (rSsc-PYP-1) as the capture antigen was developed to diagnose sarcoptic mange in naturally infected rabbits; the assay had a sensitivity of 92·0% and specificity of 93·6%. Finally, using the rSsc-PYP-1-ELISA, the Ssc-PYP-1 antibody from 10 experimentally infected rabbits could be detected from 1 week post-infection. This is the first report of S. scabiei inorganic pyrophosphatase and the protein could serve as a potential serodiagnostic candidate for sarcoptic mange in rabbits.

Detection of Beef, Sheep, Deer, and Horse Meat in Cooked Meat Products by Enzyme-Linked Immunosorbent Assay

1992 ◽  
Vol 75 (3) ◽  
pp. 572-576 ◽  
Author(s):  
Connie D Andrews ◽  
Ronald G Berger ◽  
Richard P Mageau ◽  
Bernard Schwab ◽  
Ralph W Johnston
Keyword(s):  
Test Performance ◽  
Meat Product ◽  
Meat Products ◽  
Enzyme Linked Immunosorbent Assay ◽  
Aqueous Extracts ◽  
Horse Meat ◽  
Canned Meat ◽  
Detection Capabilities ◽  
Cooked Meat ◽  
Cooked Meat Products

Abstract Enzyme-linked Immunosorbent assays (ELISAs) are described for the detection of mutton, beef, horse meat, and venison In cooked meat products. They represent an expansion of the species detection capabilities of previously described ELISAs for the detection of pork and poultry In cooked foods. These double antibody sandwich ELISAs recognize heat-resistant antigens in simple aqueous extracts of cooked meat products. Tests on laboratory-prepared and commercially cooked meat products accurately differentiated all tested meat components. However, some canned baby food meats and one canned meat product did not react in any of these ELISAs. Sensitivity of the assays was 0.13% or greater in tests of diluted cooked extract mixtures. No product Ingredients were found that interfered with test performance.

scholarly journals Seroprevalence of Toxoplasma gondii and associated risk factors in domestic pigs raised from Cuba

2021 ◽  
Author(s):  
Julio César Castillo-Cuenca ◽  
Álvaro Martínez-Moreno ◽  
José Manuel Diaz-Cao ◽  
Angel Entrena-García ◽  
Jorge Fraga ◽  
...  
Keyword(s):  
Risk Factors ◽  
Toxoplasma Gondii ◽  
Meat Products ◽  
Control Measures ◽  
Health Concern ◽  
Enzyme Linked Immunosorbent Assay ◽  
Serum Samples ◽  
Cross Sectional ◽  
Weaning Pigs ◽  
Associated Risk Factors

AbstractA cross-sectional study was carried out to determine the seroprevalence of Toxoplasma gondii and associated risk factors in pigs in the largest pork-producing region in Cuba. Serum samples from 420 pigs, including 210 sows and 210 post-weaning pigs, were tested for antibodies against T. gondii using a commercial indirect enzyme-linked immunosorbent assay. Anti-T. gondii antibodies were detected in 56 animals (13.3%, 95% CI: 10.1–16.6). A generalized estimating equations model revealed that the risk factors associated with higher seropositivity in pigs were altitude (higher in farm’s location < 250 m above sea level (masl) versus ≥ 250 masl) and age (higher in sows compared to post-weaning pigs). The results indicated that this protozoan parasite is widely distributed on pig farms in the study area, which is a public health concern since the consumption of raw or undercooked pork meat products containing tissue cysts is considered one of the main routes of T. gondii transmission worldwide. Control measures should be implemented to reduce the risk of exposure to T. gondii in pigs in Cuba.

An Improved Screening Method for the Detection and Isolation of Escherichia coli 0157:H7 From Meat, Incorporating the 3M Petrifilm™ Test Kit - HEC - for Hemorrhagic Escherichia coli 0157:H7

1990 ◽  
Vol 53 (11) ◽  
pp. 936-940 ◽  
Author(s):  
ANITA J. G. OKREND ◽  
BONNIE E. ROSE ◽  
RICHARD MATNER
Keyword(s):  
Escherichia Coli ◽  
Screening Program ◽  
Enrichment Culture ◽  
Screening Method ◽  
Meat Sample ◽  
E Coli ◽  
Enrichment Cultures ◽  
Poultry Products ◽  
Test Kit ◽  
Cooked Meat

A screening method was devised incorporating a commercially available reactive disc blot ELISA for Escherichia coli 0157 antigen, into a cultural screening program for the isolation of E. coli 0157:H7 from meat and poultry products. The method includes the inoculation of a raw or cooked meat sample into an enrichment broth, incubation with shaking at 37°C for 6 to 8 h, followed by inoculation of 3M Petrifilm™ E. coli Count plates with dilutions of the enrichment culture. The Petrifilm plates were incubated at 42°C for 18 h and tested for the presence of the 0157 antigen. The enrichment cultures were reincubated static at 35°C after the initial shaken incubation. Isolation was attempted from the positive Petrifilm plates by both a direct picking and streaking method and by the 3M Prompt™ isolation method. Isolation also was attempted from the 24-h enrichment cultures by spread plating serial dilutions on 150 × 15 mm MacConkey sorbitol agar (MSA) and MSA with 5-bromo-4-chloro-3-indoxyl-β-D-glucuronic acid cyclohexylammonium salt (BCIG). This fast and efficient screening procedure identifies negative and presumptive positive samples in 26–28 h. Isolation and confirmation of the presumptive positive isolates require an additional 3 to 4 d.

scholarly journals Listeria monocytogenes Control using Clean-Label Ingredients

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
E. Heintz ◽  
K. Glass ◽  
J. Lim
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Culture Collection ◽  
Refrigerated Storage ◽  
Food Research Institute ◽  
Food Research ◽  
Cooked Meat ◽  
Inhibitive Action ◽  
One Way Anova

ObjectivesWorld’s largest outbreak of listeriosis in South Africa last year, remind us that Listeria monocytogenes contamination and growth is still of major concern in refrigerated RTE meats. The same time customers demand for clean label food safety solutions. Provian NDV, a fermented vinegar based powder, was developed to provide a clean label solution that inhibits Listeria monocytogenes during long term refrigerated storage. This document describes the effect of chemical derived acetates and Provian NDV, a novel vinegar based product, on the inhibition of Listeria monocytogenes in a cooked meat applicationMaterials and MethodsFive treatments of cured deli-style ham were tested. The pork ham contained 72–74% (w/w) moisture, 1.75 ± 0.1% (w/w) salt, and pH 6.2–6.4, 156 mg/kg sodium nitrite and 547 mg/kg sodium erythorbate. The treatments included a control without antimicrobials and different concentrations of a chemically derived acetates (0.5% and 0.75%) and Provian® NDV (0.5%, 0.65%). Cooked products were surface-inoculated with 3-log10 CFU/g of a cocktail of 5 strains of Listeria monocytogenes from the culture collection of Food research institute, Wisconsin University including serotypes 4b, 1/2a, and 1/2b. All strains were isolated from RTE- cooked meat products. Inoculated slices (100 g/package) were vacuum-packaged and stored at 4°C and 7°C for 8 to 12 wk. Per treatment triplicate samples were assayed by enumerating on modified Oxford Agar. One way ANOVA was used to analyze significance, p < 0.05. Except from the triplicate repeat, this study was conducted twice independently (trial 1, 5 treatments in triplicate and trial 2 including same treatments, also in triplicate.)ResultsControl Ham supported > 1 log increase of L. monocytogenes at 4- and 2-weeks storage at 4 and 7°C, respectively. In contrast, hams supplemented with 0.5 or 0.75% chemical acetates or 0.65% Provian® NDV inhibited the Listeria growth for 12 and 8 wk at 4 and 7°C, respectively. Inhibition of Listeria on ham supplemented with 0.5% Provian®NDV was further affected by pH and moisture. Ham supplemented with 0.5% Provian® NDV in the trial 1 (71.5% moisture, pH 6.2) delayed Listeria for 12 wk storage at 4°C, whereas individual samples of trial 1 (72.9% moisture, pH 6.3) supported growth (> 1 log increase) at 8 wk. Similar trends were observed at 7°C. The images below reflect the results of trial 1 only.ConclusionThis study confirms the efficacy of acetates on the inhibition of Listeria monocytogenes. Next, this study shows that a product based on natural fermented vinegar, Provian NDV, has a comparable growth inhibitive action in a cured ready-to eat ham. This illustrates that most relevant serotypes (4b, 1/2b and 1/2a) of Listeria moncytogenes can be controlled using an ingredient based on natural fermented vinegar.Figure 4.

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