scholarly journals Isolation and Characterization of Clostridium difficile Associated with Beef Cattle and Commercially Produced Ground Beef

2013 ◽  
Vol 76 (2) ◽  
pp. 256-264 ◽  
Author(s):  
NORASAK KALCHAYANAND ◽  
TERRANCE M. ARTHUR ◽  
JOSEPH M. BOSILEVAC ◽  
DAYNA M. BRICHTA-HARHAY ◽  
STEVEN D. SHACKELFORD ◽  
...  
Keyword(s):  
Clostridium Difficile ◽  
Beef Cattle ◽  
Meat Products ◽  
Ground Beef ◽  
The United States ◽  
Ground Meat ◽  
Beef Production ◽  
Production Chain ◽  
Isolation And Characterization ◽  
Beef Products

The incidence of Clostridium difficile infection has recently increased in North American and European countries. This pathogen has been isolated from retail pork, turkey, and beef products and reported associated with human illness. This increase in infections has been attributed to the emergence of a toxigenic strain designated North America pulsed-field gel electrophoresis type 1 (NAP1). The NAP1 strain has been isolated from calves as well as ground meat products, leading to speculation of illness from consumption of contaminated meat products. However, information on C. difficile associated with beef cattle during processing and commercially produced ground beef is limited. To address this data gap, samples from various steps during beef production were collected. Samples from hides (n = 525), preevisceration carcasses (n = 475), postintervention carcasses (n = 471), and 956 commercial ground beef samples were collected from across the United States. The prevalence of C. difficile spores on hides was 3.2%. C. difficile spores were not detected on preevisceration and postintervention carcasses or in commercially produced ground beef. Phenotypic and genetic characterizations were carried out for all 18 isolates collected from hide samples. Twenty-two percent of the isolates were nontoxigenic strains, while 78% of the isolates were toxigenic. Toxinotyping and PCR ribotyping patterns revealed that 6 and 33% of the isolates were identified as NAP1 and NAP7 strains, respectively. This article evidences that the prevalence of C. difficile, specifically pathogenic strains, in the U.S. beef production chain is low.

scholarly journals Detection ofClostridium difficilein Retail Ground Meat Products in Manitoba

2012 ◽  
Vol 23 (1) ◽  
pp. 28-30 ◽  
Author(s):  
Monique Visser ◽  
Shadi Sepehrim ◽  
Nancy Olson ◽  
Tim Du ◽  
Michael R Mulvey ◽  
...  
Keyword(s):  
Clostridium Difficile ◽  
Treatment Protocol ◽  
Meat Products ◽  
Ground Beef ◽  
Alcohol Treatment ◽  
Ground Meat ◽  
Pork Products ◽  
Ground Pork ◽  
Meat Samples

The aim of the present study was to determine whetherClostridium difficilewas present in uncooked retail ground beef and ground pork products sold in Winnipeg, Manitoba. Using an alcohol treatment protocol and inoculation of cultures onC difficileMoxalactam Norfloxacin (CDMN), toxigenicC difficilewas found in 6.3% of 48 meat samples. TheC difficileisolates belonged to different pulsotypes, all of which had been previously isolated from the stool of Manitoba patients withC difficiledisease. Because cooking of meat will not eradicateC difficilespores, this raises a concern regarding potential foodborne transmissibility of this organism.

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.

scholarly journals Prevalence of Clostridium difficile in Uncooked Ground Meat Products from Pittsburgh, Pennsylvania

2012 ◽  
Vol 78 (12) ◽  
pp. 4183-4186 ◽  
Author(s):  
Scott R. Curry ◽  
Jane W. Marsh ◽  
Jessica L. Schlackman ◽  
Lee H. Harrison
Keyword(s):  
Clostridium Difficile ◽  
Meat Products ◽  
Ground Meat ◽  
Content Type ◽  
Pork Sausage ◽  
Processing Facility ◽  
Retail Meat ◽  
Ribotype 078 ◽  
Pork Sausages ◽  
Meat Samples

ABSTRACTThe prevalence ofClostridium difficilein retail meat samples has varied widely. The food supply may be a source forC. difficileinfections. A total of 102 ground meat and sausage samples from 3 grocers in Pittsburgh, PA, were cultured forC. difficile. Brand A pork sausages were resampled between May 2011 and January 2012. Two out of 102 (2.0%) meat products initially sampled were positive forC. difficile; both were pork sausage from brand A from the same processing facility (facility A). On subsequent sampling of brand A products, 10/19 samples from processing facility A and 1/10 samples from 3 other facilities were positive forC. difficile. The isolates recovered were inferred ribotype 078, comprising 6 genotypes. The prevalence ofC. difficilein retail meat may not be as high as previously reported in North America. When contamination occurs, it may be related to events at processing facilities.

Salmonella and Campylobacter Baseline in Retail Ground Beef and Whole-Muscle Cuts Purchased during 2010 in the United States

2012 ◽  
Vol 75 (12) ◽  
pp. 2110-2115 ◽  
Author(s):  
JESSIE L. VIPHAM ◽  
MINDY M. BRASHEARS ◽  
GUY H. LONERAGAN ◽  
ALEJANDRO ECHEVERRY ◽  
J. CHANCE BROOKS ◽  
...  
Keyword(s):  
Modified Atmosphere Packaging ◽  
Ground Beef ◽  
The United States ◽  
Retail Markets ◽  
Beef Products ◽  
Pathogen Control ◽  
Biochemical Testing ◽  
American Cities ◽  
Whole Muscle ◽  
Campylobacter Spp

Salmonella enterica and Campylobacter spp. cause a considerable number of human illnesses each year, and the vast majority of cases are foodborne. The purpose of this study was to establish the baseline of Salmonella and Campylobacter in beef products purchased from U.S. retail markets. Sampling was carried out in 38 American cities. Retail raw ground and whole-muscle beef (n = 2,885) samples were purchased and examined for the presence of Salmonella. Samples testing positive for Salmonella were identified with the commercial BAX System, which is a real-time PCR–based system. Of the original samples purchased, 1,185 were selected and tested for the presence of Campylobacter. Positive samples were isolated via direct plating and confirmed via agglutination and biochemical testing. Salmonella was detected in 0.66% of the total samples purchased. The prevalence of Salmonella in ground beef packages was 0.42% for modified atmosphere packaging, 0.63% for chub packaging, and 0.59% for overwrapped packages. Salmonella was detected in 1.02% of whole-muscle cuts. There was no relationship (P = 0.18) between product type (ground or whole muscle) and the percentage of positive samples. Campylobacter was recovered from 9.3% of samples. A greater percentage (17.24%, P < 0.01) of whole-muscle cuts tested positive for Campylobacter compared with ground beef samples (7.35%). Estimating pathogen baselines in U.S. retail beef is essential for allotting resources and directing interventions for pathogen control. These data can be utilized for a more complete understanding of these pathogens and their impact on public health from the consumption of beef products.

scholarly journals Forecasting beef production and quality using large-scale integrated data from Brazil

2020 ◽  
Vol 98 (4) ◽  
Author(s):  
Vera Cardoso Ferreira Aiken ◽  
Arthur Francisco Araújo Fernandes ◽  
Tiago Luciano Passafaro ◽  
Juliano Sabella Acedo ◽  
Fábio Guerra Dias ◽  
...  
Keyword(s):  
Linear Regression ◽  
Beef Cattle ◽  
Large Scale ◽  
National Level ◽  
Parameter Tuning ◽  
Absolute Error ◽  
Meat Production ◽  
Beef Production ◽  
Production Chain ◽  
Testing Set

Abstract With agriculture rapidly becoming a data-driven field, it is imperative to extract useful information from large data collections to optimize the production systems. We compared the efficacy of regression (linear regression or generalized linear regression [GLR] for continuous or categorical outcomes, respectively), random forests (RF) and multilayer neural networks (NN) to predict beef carcass weight (CW), age when finished (AS), fat deposition (FD), and carcass quality (CQ). The data analyzed contained information on over 4 million beef cattle from 5,204 farms, corresponding to 4.3% of Brazil’s national production between 2014 and 2016. Explanatory variables were integrated from different data sources and encompassed animal traits, participation in a technical advising program, nutritional products sold to farms, economic variables related to beef production, month when finished, soil fertility, and climate in the location in which animals were raised. The training set was composed of information collected in 2014 and 2015, while the testing set had information recorded in 2016. After parameter tuning for each algorithm, models were used to predict the testing set. The best model to predict CW and AS was RF (CW: predicted root mean square error = 0.65, R2 = 0.61, and mean absolute error = 0.49; AS: accuracy = 28.7%, Cohen’s kappa coefficient [Kappa] = 0.08). While the best approach for FD and CQ was GLR (accuracy = 45.7%, Kappa = 0.05, and accuracy = 58.7%, Kappa = 0.09, respectively). Across all models, there was a tendency for better performance with RF and regression and worse with NN. Animal category, nutritional plan, cattle sales price, participation in a technical advising program, and climate and soil in which animals were raised were deemed important for prediction of meat production and quality with regression and RF. The development of strategies for prediction of livestock production using real-world large-scale data will be core to projecting future trends and optimizing the allocation of resources at all levels of the production chain, rendering animal production more sustainable. Despite beef cattle production being a complex system, this analysis shows that by integrating different sources of data it is possible to forecast meat production and quality at the national level with moderate-high levels of accuracy.

scholarly journals Strategic market planning for value-added natural beef products: A cluster analysis of Colorado consumers

2006 ◽  
Vol 21 (3) ◽  
pp. 192-203 ◽  
Author(s):  
Dawn D. Thilmany ◽  
Wendy J. Umberger ◽  
Amanda R. Ziehl
Keyword(s):  
Cluster Analysis ◽  
Direct Marketing ◽  
Meat Products ◽  
Value Added ◽  
The United States ◽  
The Other ◽  
Production Methods ◽  
Beef Products ◽  
Viable Approach ◽  
Strategic Market

In the past decade, sales of meat products labeled as natural (minimally processed) and produced without antibiotics and hormones have increased dramatically. In response to growing demand for meat products differentiated by various production attributes, many smaller-scale beef enterprises are considering direct marketing of their beef products to end-consumers as a viable approach to sustaining their family farming operations. This research uses survey data from Colorado consumers, and factor and cluster analysis to determine market segments for various (varied by production protocols and other meat attributes) natural beef products. Findings from the cluster analysis indicate that there are multiple segments of consumers who are likely to purchase natural beef, and that different segments are motivated by different factors. The most important factor explaining almost two-thirds of the differences among consumer responses relates to consumers' perceptions of the importance of meat attributes related to production practices (e.g. use of antibiotics, hormones and environmentally friendly grazing). Interestingly, the two consumer segments that are willing to pay a significantly higher premium for natural, local beef are motivated by different aspects of the meat and its intrinsic production attributes. One segment, representing 12.5% of consumers, ranked the importance of all production attributes significantly lower than the sample average. Consumers in this segment appear to be motivated by their perceptions of the extrinsic quality of natural beef products. The other segment, 13% of consumers, appears to be altruistic, ranking all production attributes such as ‘no antibiotics’, ‘no hormones’, and ‘humane treatment’, significantly higher than all of the other clusters. These results indicate the potential strength of production methods (and marketing of such quality differences) as product differentiation criteria. This paper illustrates the type of market research that may be useful for beef producers seeking value-added marketing opportunities, and portrays the types of consumers who are fueling the growth in natural meats in the United States. Such market analysis can facilitate producers' ability to effectively develop product concepts, labeling and promotional strategies targeted at the most receptive consumer segments, and illustrates that there is more than one type of consumer interested in purchasing products differentiated by sustainable production methods.

scholarly journals Sensitivity of wild-type and rifampicin-resistant O157 and non-O157 Shiga toxin-producing Escherichia coli to elevated hydrostatic pressure and lactic acid in ground meat and meat homogenate

PLoS ONE ◽  
2021 ◽  
Vol 16 (2) ◽  
pp. e0246735
Author(s):  
Abimbola Allison ◽  
Aliyar Cyrus Fouladkhah
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Hydrostatic Pressure ◽  
Shiga Toxin ◽  
Meat Products ◽  
The United States ◽  
Health Concern ◽  
Ground Meat ◽  
Wild Type ◽  
Elevated Hydrostatic Pressure

Various serogroups of Shiga toxin-producing Escherichia coli have been epidemiologically associated with foodborne disease episodes in the United States and around the globe, with E. coli O157: H7 as the dominant serogroup of public health concern. Serogroups other than O157 are currently associated with about 60% of Shiga toxin-producing E. coli related foodborne illness episodes. Current study evaluated sensitivity of the O157 and epidemiologically important non-O157 serogroups of the pathogen to elevated hydrostatic pressure and 1% lactic acid. Pressure intensity of 250 to 650 MPa were applied for 0 to 7 min for inactivation of strain mixtures of wild-type and rifampicin-resistant E. coli O157, as well as O26, O45, O103, O111, O121, and O145 serogroups and ATCC® 43895™ strain in ground meat and 10% meat homogenate. E. coli O157 were reduced (p < 0.05) from 6.86 ± 0.2 to 4.56 ± 0.1 log CFU/g when exposed to pressure of 650 MPa for 7 min. Corresponding reductions (p < 0.05) for non-O157 E. coli were from 6.98 ± 0.3 to 4.72 ± 0.1. The D-values at 650 MPa were 3.71 and 3.47 min for O157 and non-O157 serogroups, respectively. Presence of 1% lactic acid to a great extent augmented (p < 0.05) decontamination efficacy of the treatment in meat homogenate resulting in up to 5.6 and 6.0 log CFU/mL reductions for O157 and non-O157 serogroups, respectively. Among the tested serogroups, the wild-type and rifampicin-resistant phenotypes exhibited (p ≥ 0.05) comparable pressure sensitivity. Thus, these two phenotypes could be used interchangeably in validation studies. Our results also illustrate that, application of elevated hydrostatic pressure could be utilized for assuring safety of ground and non-intact meat products against various serogroups of Shiga toxin-producing E. coli. Addition of 1% lactic acid additionally provided industrially appreciable augmentation in efficacy of the pressure-based treatments.

Salmonella enterica 4,[5],12:i:- an emerging threat for the swine feed and pork production industry

2021 ◽  
Author(s):  
Olivia Harrison ◽  
Susan Rensing ◽  
Cassandra K. Jones ◽  
Valentina Trinetta
Keyword(s):  
Salmonella Enterica ◽  
Animal Health ◽  
Meat Products ◽  
The United States ◽  
Foodborne Illness ◽  
Pulse Field ◽  
Human Consumption ◽  
Production Chain ◽  
Pork Production ◽  
Swine Feed

Salmonella continues to be a significant cause of foodborne illnesses in human medicine. The Centers for Disease Control and Prevention reported Salmonella as the second leading cause of foodborne illness in the United States, and the leading cause of both hospitalizations and deaths. Salmonella enterica 4,[5],12:i:- (STM) is a monophasic variant of S. Typhimurium and it is an emerging threat to both human and animal health. STM was first identified in the 1980’s from poultry products and has become increasingly prevalent in meat products including pork. STM has also been identified in swine farms as well as feed manufacturing environments and feed itself. Similar pulse-field gel electrophoresis profiles have been observed between human clinical cases and the STM samples originating from swine feed. These related profiles suggest a link between swine ingesting contaminated feed and the source of foodborne illness in human. The objective of this article was to better understand the history of STM and the possible pathway between swine feed to the household table. Continued research is necessary to better understand how STM can enter both the feed supply chain and the pork production chain to avoid contamination of pork products destined for human consumption.

A New Look at Beef Cattle Price Reporting Classifications

1974 ◽  
Vol 6 (1) ◽  
pp. 159-164
Author(s):  
Donald C. Huffman ◽  
Alvin R. Schupp
Keyword(s):  
Beef Cattle ◽  
The United States ◽  
Transportation Systems ◽  
Grain Production ◽  
Beef Production ◽  
Feed Processing ◽  
Retail Chain ◽  
Technological Developments ◽  
Southern Georgia ◽  
Production Industry

Beef production has become a series of highly specialized enterprises, consistent with technological and temporal developments throughout agriculture. Technological developments in forage and grain production, feed processing, feedlots, and transportation systems have helped physically transform the beef production industry and altered the flow patterns of beef cattle and carcass beef throughout the United States. A weanling calf produced in Virginia may be hauled to southern Georgia or Louisiana to be wintered on pasture, shipped to a Colorado feedlot for finishing, slaughtered in Colorado and the carcass shipped to Pennsylvania to a retail chain which services stores in Virginia.

scholarly journals Genetic diversity and antimicrobial resistance of Salmonella serotypes recovered throughout the beef production chain and from patients with salmonellosis

PeerJ ◽  
2018 ◽  
Vol 6 ◽  
pp. e5482 ◽  
Author(s):  
Mauricio Realpe-Quintero ◽  
Jeannette Barba-León ◽  
Julia A. Pérez-Montaño ◽  
Carlos Pacheco-Gallardo ◽  
Delia González-Aguilar ◽  
...  
Keyword(s):  
Multidrug Resistance ◽  
Antimicrobial Resistance ◽  
Foodborne Pathogens ◽  
Foodborne Pathogen ◽  
Ground Beef ◽  
Beef Production ◽  
Human Feces ◽  
Production Chain ◽  
Beef Carcasses ◽  
Clinical Cases

Salmonella is one of the major foodborne pathogens worldwide. The antimicrobial resistance (AMR) of this foodborne pathogen has raised a great concern in recent years. Studies on the frequency and characterization of Salmonella serotypes can help to improve our knowledge on the epidemiology of this pathogen. The purpose of this study was to compare the serotypes, AMR and genetic profiles of Salmonella isolates recovered from raw beef throughout the beef production chain and from human feces associated with clinical cases of salmonellosis. The serotype, AMR and pulsed-field gel electrophoresis profile of 243 Salmonella enterica isolates recovered from beef carcasses (n = 78), ground beef (n = 135), and human feces from clinical cases of salmonellosis (n = 30) were compared. Forty-three different Salmonella serotypes were identified and regardless of the source, the top five corresponded to Typhimurium, Give, Group B (partially serotyped), Infantis and Anatum. Twelve serotypes from beef carcasses were also found in ground beef, showing their presence throughout the beef production chain. Salmonella Typhimurium, Infantis, Anatum and Montevideo were the only serotypes identified in all sample types. Resistance to tetracyclines was the most frequent (41.2%) followed by resistance to aminoglycosides (37%), folate pathway inhibitors (21%), quinolones (20.2%), phenicols (17.1%), penicillins (15.6%) and cephems (7%). Multidrug resistance was observed in 28.8% of the isolates, and those from human feces showed resistance to a larger number of antimicrobials. Great concern arises from the resistance and reduced susceptibility observed to quinolones and cephalosporins because these drugs are the first line of treatment for invasive Salmonella infections. Twenty-seven distinct pulse-types were detected among 238 isolates. Clustering analysis for the most frequent serotypes identified groups of isolates with similar AMR profiles. Multidrug resistance spreading throughout the food production chain should be continually monitored and its importance emphasized.

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