Determining the presence of chicken and turkey meat in selected meat products using realtime PCR method

The paper presents the results of the study on the effect of low-temperature heat treatment on color characteristics and protein oxidation products depending on the method, temperature and duration of heat treatment of culinary products from turkey meat. At present, the use of low-temperature processing in the production technology for meat products with improved organoleptic indices is a topical direction.

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Quality Control Methods for Turkey Meat Products

Bulletin of Science and Practice ◽

10.33619/2414-2948/73/12 ◽

2021 ◽

Vol 7 (12) ◽

pp. 92-96

Author(s):

M. Turdialieva

Keyword(s):

Mass Spectrometry ◽

Quality Control ◽

Infrared Spectroscopy ◽

Raw Materials ◽

Meat Products ◽

Food Products ◽

Control Methods ◽

Quality And Safety ◽

Turkey Meat ◽

Significant Stage

The article under discussion considers methods of quality control of turkey meat products. The author believes that the quality control of food raw materials and food products is a significant stage in the production of food products. It is important to organize research aimed at improving the quality and safety of turkey meat products, using accurate, rapid, and highly effective methods of infrared spectroscopy and chromato-mass spectrometry to determine its chemical composition to develop methods to determine the correctness of HS codes.

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Caries activity test by realtime PCR method and bacterial cultural method

Journal of Korean Academy of Oral Health ◽

10.11149/jkaoh.2020.44.3.126 ◽

2020 ◽

Vol 44 (3) ◽

pp. 126-129

Author(s):

Joung-Hee Yun ◽

Ji-Hyeon Park ◽

Ja-Won Cho ◽

Sung-Won Kim

Keyword(s):

Caries Activity ◽

Realtime Pcr ◽

Activity Test ◽

Cultural Method ◽

Pcr Method

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Effect of Further Processing Systems on Selected Microbiological Attributes of Turkey Meat Products

Journal of Food Science ◽

10.1111/j.1365-2621.1982.tb11062.x ◽

1982 ◽

Vol 47 (1) ◽

pp. 214-217 ◽

Cited By ~ 11

Author(s):

J. H. DENTON ◽

F. A. GARDNER

Keyword(s):

Meat Products ◽

Turkey Meat

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Low-temperature thermal processing and changes in color characteristics of turkey meat products

Meat Industry Journal ◽

10.37861/2618-8252-2020-9-32-35 ◽

2020 ◽

pp. 32-35

Author(s):

V.V. Nasonova ◽

◽

E.K. Tunieva ◽

A.A. Motovilina ◽

E.V. Mileenkova ◽

...

Keyword(s):

Low Temperature ◽

Thermal Processing ◽

Meat Products ◽

Turkey Meat ◽

Color Characteristics

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Cross-Contamination between Processing Equipment and Deli Meats by Listeria monocytogenes

Journal of Food Protection ◽

10.4315/0362-028x-69.1.71 ◽

2006 ◽

Vol 69 (1) ◽

pp. 71-79 ◽

Cited By ~ 96

Author(s):

CHIA-MIN LIN ◽

KAZUE TAKEUCHI ◽

LEI ZHANG ◽

CYNTHIA B. DOHM ◽

JOSEPH D. MEYER ◽

...

Keyword(s):

Listeria Monocytogenes ◽

Enrichment Culture ◽

Meat Products ◽

Major Product ◽

Cross Contamination ◽

Sample Sizes ◽

Processing Equipment ◽

Turkey Meat ◽

Meat Samples ◽

Sampling Times

Contamination of luncheon meats by Listeria monocytogenes has resulted in outbreaks of listeriosis and major product recalls. Listeriae can survive on processing equipment such as meat slicers which serve as a potential contamination source. This study was conducted to determine (i) the dynamics of cross-contamination of L. monocytogenes from a commercial slicer and associated equipment onto sliced meat products, (ii) the influence of sample size on the efficacy of the BAX-PCR and U.S. Department of Agriculture–Food Safety and Inspection Service enrichment culture assays to detect L. monocytogenes on deli meat, and (iii) the fate of L. monocytogenes on sliced deli meats of different types during refrigerated storage. Three types of deli meats, uncured oven-roasted turkey, salami, and bologna containing sodium diacetate and potassium lactate, were tested. A five-strain mixture of L. monocytogenes was inoculated at ca.103 CFU onto the blade of a commercial slicer. Five consecutive meat slices were packed per package, then vacuum sealed, stored at 4°C, and sampled at 1 and 30 days postslicing. Two sample sizes, 25 g and contents of the entire package of meat, were assayed. Total numbers of L. monocytogenes–positive samples, including the two sample sizes and two sampling times, were 80, 9, and 3 for turkey, salami, and bologna, respectively. A higher percentage of turkey meat samples were L. monocytogenes positive when contents of the entire package were assayed than when the 25-g sample was assayed (12.5 and 7.5%, respectively). Lower inoculum populations of ca. 101 or 102 CFU of L. monocytogenes on the slicer blade were used for an additional evaluation of oven-roasted turkey using two additional sampling times of 60 and 90 days postslicing. L. monocytogenes–positive samples were not detected until 60 days postslicing, and more positive samples were detected at 90 days than at 60 days postslicing. When BAX-PCR and enrichment culture assays were compared, 12, 8, and 2 L. monocytogenes–positive samples were detected by both the enrichment culture and BAX-PCR, BAX-PCR only, and enrichment culture only assays, respectively. The number of L. monocytogenes–positive samples and L. monocytogenes counts increased during storage of turkey meat but decreased for salami and bologna. Significantly more turkey samples were L. monocytogenes positive when the contents of the entire package were sampled than when 25 g was sampled. Our results indicate that L. monocytogenes can be transferred from a contaminated slicer onto meats and can survive or grow better on uncured oven-roasted turkey than on salami or bologna with preservatives. Higher L. monocytogenes cell numbers inoculated on the slicer blade resulted in more L. monocytogenes–positive sliced meat samples. In addition, the BAX-PCR assay was better than the enrichment culture assay at detecting L. monocytogenes on turkey meat (P < 0.05).

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Antimicrobial Resistance and Association with Class 1 Integrons in Escherichia coli Isolated from Turkey Meat Products

Journal of Food Protection ◽

10.4315/0362-028x-71.8.1679 ◽

2008 ◽

Vol 71 (8) ◽

pp. 1679-1684 ◽

Cited By ~ 5

Author(s):

M. L. KHAITSA ◽

J. OLOYA ◽

D. DOETKOTT ◽

R. KEGODE

Keyword(s):

Escherichia Coli ◽

Antimicrobial Resistance ◽

Antimicrobial Agents ◽

Population Attributable Fraction ◽

Meat Products ◽

Resistance Mechanisms ◽

E Coli ◽

Class 1 Integrons ◽

Turkey Meat ◽

Class 1

The objective of this study was to quantify the role of class 1 integrons in antimicrobial resistance in Escherichia coli isolated from turkey meat products purchased from retail outlets in the Midwestern United States. Of 242 E. coli isolates, 41.3% (102 of 242) tested positive for class 1 integrons. A significant association was shown between presence of class 1 integrons in E. coli isolates and the resistance to tetracycline, ampicillin, streptomycin, gentamicin, sulfisoxazole, and trimethoprim-sulfamethoxazole. Attributable risk analysis revealed that for every 100 E. coli isolates carrying class 1 integrons, resistance was demonstrated for ampicillin (22%), gentamycin (48%), streptomycin (29%), sulfisoxazole (40%), trimethoprimsulfamethoxazole (7%), and tetracycline (26%). Non–integron-related antimicrobial resistance was demonstrated for ampicillin (65%), gentamycin (16.9%), streptomycin (42.1%), sulfisoxazole (35.8%), and tetracycline (49.7%). Population-attributable fraction analysis showed that class 1 integrons accounted for the following resistances: gentamycin, 71% (50 of 71), amoxicillin–clavulanic acid, 19.6% (6 of 33), nalidixic acid, 34% (7 of 21), streptomycin, 28% (30 of 107), sulfisoxazole, 38% (40 of 106), and tetracycline, 14%, (26 of 185). In conclusion, although class 1 integrons have been implicated in resistance to antimicrobial agents, other non–integron resistance mechanisms seem to play an important part.

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