scholarly journals MICROBIOLOGICAL PROPERTY OF RAW MEAT IMPORTS IN THE YEAR 2017

2020 ◽  
Vol 20 (1-2) ◽  
Author(s):  
Jelena VRANEŠEVIĆ́ ◽  
Suzana VIDAKOVIĆ́ ◽  
Slobodan KNEŽEVIĆ́ ◽  
Miloš PELIĆ́ ◽  
Zoran RUŽIĆ́ ◽  
...  
Keyword(s):  
Food Safety ◽  
Food Chain ◽  
High Water ◽  
Positive Sample ◽  
Economic Consequences ◽  
Poultry Meat ◽  
High Water Content ◽  
Salmonella Spp ◽  
Safety Standards ◽  
Official Control

International trade requires food safety guarantees based on specialized hygiene standards, transparency procedures, and programs. Meat, because of its high water content and nutrition, can be an ideal medium for microorganism growth and multiplication. Salmonella, as one of the most common pathogens that can be transmitted from animals to humans, causes major public health problems worldwide. Although mortality is low, the disease has important social and economic consequences. Based on governmental regulation, Serbia runs an active, official control of Salmonella in meat. From January to December 2017, 193 samples of imported pork, beef, lamb, kid, and poultry meat were analyzed for the presence of Salmonella spp. Only one (0.52%) of all analyzed samples was positive to Salmonella spp. The positive sample was frozen chicken drumsticks together with thighs originated from Poland, which makes 6.67% of the total examined poultry meat samples. Infected poultry is one of the most important reservoirs of Salmonella that are transmitted to humans through the food chain. The identity of the isolated strain was biochemically and serologically confirmed to be Salmonella Infantis. This pathogen is in the 4th place of most common Salmonella serovar among human isolates in Europe and the most common serovar isolated from poultry meat. In order to decrease the prevalence of Salmonella spp. it is necessary to maintain all the food safety standards through the whole food chain, from farm to fork.

Ozone-Based Interventions To Improve the Microbiological Safety and Quality of Poultry Carcasses and Parts: A Review

2019 ◽  
Vol 82 (6) ◽  
pp. 940-947
Author(s):  
CARMEN CANO ◽  
YULIE MENESES ◽  
BYRON D. CHAVES
Keyword(s):  
Food Safety ◽  
Microbial Population ◽  
Scale Up ◽  
Antimicrobial Properties ◽  
Poultry Meat ◽  
Ozone Treatment ◽  
Salmonella Spp ◽  
Poultry Products ◽  
Health Communities ◽  
Antimicrobial Interventions

ABSTRACT Poultry meat represents an important part of the U.S. economy and diet. However, it remains one of the food categories responsible for the most outbreak-associated foodborne illness cases. Therefore, the food safety and public health communities continue to examine appropriate antimicrobial interventions to reduce product contamination and the risk of foodborne disease. Ozone treatment has become an attractive microbial decontamination option for food products including poultry because of its antimicrobial properties and minimal effects on quality. The objective of this review is to summarize the current scientific literature on the application of ozone in chicken carcasses and parts. Fourteen primary research studies met the inclusion criteria. Ozone treatment achieved microbial population reductions of 0.2 to 0.94 log CFU/mL of rinsate, 0.08 to 1.28 log CFU/cm2, and 0.0 to 5.3 log CFU/g for specific target microbial populations. Among the factors that influenced treatment efficacy were ozone concentration, exposure time, and the microbial population of interest. Studies indicate that ozone treatment can be optimized to extend the shelf life of poultry products without a significant effect on physicochemical and sensory qualities, which makes it a potential suitable hurdle to improve food safety. Further research is required to better understand the effect of ozone on poultry-borne pathogens like Salmonella spp. and Campylobacter spp. and to validate its application and scale-up in industrial settings. This review identifies important knowledge gaps that may guide future studies about this novel decontamination technology. HIGHLIGHTS

Emerging Food Chemical Contaminants from Industry Pollution

2013 ◽  
Vol 4 (1) ◽  
pp. 76-80
Author(s):  
Gianluca Tognon
Keyword(s):  
Food Safety ◽  
Food Chain ◽  
Food Policy ◽  
Food Contaminants ◽  
Chemical Contaminants ◽  
Safety Standards ◽  
Polybrominated Biphenyls ◽  
Taiwanese People ◽  
Production Practices ◽  
Ethylhexyl Phthalate

In May 2011, the illegal use of the plasticizer di(2-ethylhexyl) phthalate in clouding agents for use in foods and beverages was reported in Taiwan. This food scandal has caused shock and panic among the majority of Taiwanese people and has attracted international attention raising once again concern regarding the contamination of food by chemical toxic compounds. However, although these accidents cause a lot of concern, it is worth remembering that governments throughout the world are intensifying their efforts to improve food safety. In Europe in particular, food policy is based on high safety standards, aimed to protect and promote consumers’ health. EU legislation specifies that food containing a level of contaminants that is unacceptable from a public health viewpoint, cannot be put on the market.Currently, one of the great challenges in food safety is the control of risks associated with mixtures of contaminants, which are constantly changing. Food may be contaminated by chemical substances through production practices, packaging, transport, or storage. The contamination might also result from environmental pollution through contaminated air, water, soil, and accumulation in the food chain. Among the most prominent groups of emerging food contaminants, those from industrial sources (perfluorinated compounds (PFCs), polybrominated biphenyls (PBBs) and, partially, nanomaterials) cause particular concern. Many of these can be associated with severe damage to human health, for example some are suspected to be cancer promoters. Other compounds have been associated with endocrine disruptor effects, or can be accumulated and biomagnified through the food chain.

scholarly journals Contamination of Poultry Meat with Salmonella infantis should be considered a Risk for Food Safety?

2019 ◽  
Vol 29 (Supplement_4) ◽  
Author(s):  
G Finazzi ◽  
B Bertasi ◽  
E Pavoni ◽  
V Filipello ◽  
M D’Incau ◽  
...  
Keyword(s):  
Food Safety ◽  
National Health System ◽  
Food Poisoning ◽  
Chicken Meat ◽  
Poultry Meat ◽  
Poultry Industry ◽  
Salmonella Spp ◽  
Control Plan ◽  
Household Level ◽  
Eu Regulation

Abstract Issue/problem EU Regulation regarding fresh poultry meat considers only S. enteritidis or S. typhimurium as Food Safety Criteria. On the contrary, the isolation of other Salmonella spp. in this food matrices is considered compliant. Several bibliographical sources indicate an increase in the isolation trend of S. infantis in the poultry industry and in derived products. Description of the problem Episodes of food poisoning caused by fresh chicken meat contaminated with S. infantis have been recently reported. According to CDC, last year in USA, an outbreak caused by a S. infantis strain, resistant to multiple antibiotics, ended with 129 sick people, 25 hospitalizations and a death. National Salmonellosis Control Plan for Poultry 2019-21 establishes in Italy the abatement conditions for poultry farms in case of positive isolation of S. enteritidis, S. typhimurium and S. infantis. Results In 2018, the National Health System disposed the analysis of batches of fresh chicken meat from Poland, sampled in a cold storage facility in Northern Italy. Food Control Dept. of IZSLER analysed 156 samples for a total of 780 sampling units (s.u.), for Salmonella spp.: 72 samples were positive (46,15%;corresponding to 222 s.u. - 28,46%). 42 strains were serotyped as S. enteritidis, 149 as S. infantis, 26 as S. newport, 4 as S. kentucky and 1 as S. mbandaka. According to EU Regulation, batches positive for S. enteritidis were indicated as not compliant, but batches positive to other Salmonella were considered regular. Lessons EU legislation allows the circulation of chicken meat contaminated with S. infantis. Chicken meat should be consumed after appropriate well cooking eliminating this hazard, but it does not protect the consumer from the risk of cross-contamination of tools and surfaces at the household level. It’s therefore fundamental the application of correct processing practices in order to prevent the spreading of Salmonella in home kitchens and limit dangerous episodes of infection. Key messages S. infantis trend of isolation in the poultry industry is increasing. application of GMPs in home cooking is fundamental to limit food outbreaks of infection.

scholarly journals Sensor Deteksi Kadar Kelayakan Makanan

2020 ◽  
Vol 9 (02) ◽  
pp. 82-86
Author(s):  
Syahminan Syahminan
Keyword(s):  
High Water ◽  
The Body ◽  
High Water Content ◽  
Health Food ◽  
Ph Measurements ◽  
Safety Standards ◽  
Long Time ◽  
Quality Of Food ◽  
Food Consumed

The habit of housewives to find out the taste of their food is to taste it either freshly cooked or eaten for more than 1 day trying to use the tongue is the traditional way to do it, using the tongue or by smelling food the way it has been done so far to find out the quality of food is very It is important to influence the condition of food whether it is still suitable for consumption or not. Foods that contain bacteria are foods that do not meet safety standards, quality and nutrition will hurt the body. Therefore it is necessary to select foods before consumption to avoid foods that endanger health. Food cannot be stored for a long time, especially those containing high water content. Many people do not realize that the food consumed is stale/unfit to eat. Acidity is a method or method used to determine the acidic or basic nature of a solution by using pH measurements. pH or acidity is used to express the level of acidity (or basicity of a solution. What is meant by "acidity" here is the concentration of hydrogen ions (H +) in water solvents? pH values ​​range from 0 to 14. A solution is said to be neutral if it has value above the threshold that is not reasonable that has been determined by BPPOM, a breakthrough microcontroller technology to help solve the problem to determine the feasibility of acidic/stale levels of eating good or improper

scholarly journals IDENTIFICATION OF FORMALDEHYDE IN UNBRANDED WET NOODLES AT TRADITIONAL MARKETS OF TAMBUN SELATAN USING TEST KIT METHODS AND UV-VIS SPECTROPHOTOMETRY

2021 ◽  
Vol 4 (IAHSC) ◽  
pp. 91-99
Author(s):  
Wilis Rarabiella ◽  
Elfira Maya Sari ◽  
Siti Nurfajriah
Keyword(s):  
Water Content ◽  
Good Control ◽  
High Water ◽  
Positive Sample ◽  
High Water Content ◽  
Quality Requirements ◽  
Traditional Markets ◽  
Test Kit ◽  
Traditional Market ◽  
Nash Reagent

Introduction: Wet noodles are flour-based foods that are widely consumed by the community because of their easy processing. The high water content in wet noodles makes the noodles not last long. In fact, there is still a preservative in wet noodles that is not used, namely formaldehyde. The purpose of this study was to determine whether there was formaldehyde in unbranded wet noodles in the Traditional Market of South Tambun District and to determine the level of formaldehyde in unbranded noodles in the Traditional Market of South Tambun District. Method: This research was conducted at the STIKes Mitra Keluarga laboratory. The type of research used is descriptive. There are 7 samples taken from 4 different markets. The sample was tested using a formaldehyde test kit and resulted in 6 positive formaldehyde samples. According to SNI, formaldehyde should not be in wet noodles. So that the results of the 6 samples did not meet the quality requirements of wet noodles. Results: Furthermore, the positive sample was determined using a UV-VIS spectrophotometer and Nash reagent. The lowest level of formaldehyde is 18.61 mg/L while the highest level is 738.45 mg/L. Conclusion: First, the regulation is not yet known by the producers because it is classified as traditional. Second, there is no good control from authorized institutions or officers. Third, the lack of guidance for producers

Features of spring feeding of sterlet of the middle course of the Northern Dvina river

2020 ◽  
pp. 8-17
Author(s):  
A. Bykov ◽  
D. Palatov ◽  
I. Studenov ◽  
D. Chupov
Keyword(s):  
Benthic Communities ◽  
High Water ◽  
Food Composition ◽  
Fish Growth ◽  
High Water Content ◽  
Feeding Intensity ◽  
Biting Midges ◽  
Size Groups ◽  
Main Components ◽  
A Minor

The article provides information about the features of spring feeding of sterlet in the spawning grounds of the middle course of the Northern Dvina river in may 2019. The main and secondary groups of forage objects in the diet of this species of sturgeon are characterized. The article considers the variability of the sterlet food composition with an increase in the size of fish from 30 to 60 cm. In the process of fish growth in the diet of the Severodvinsk sterlet, the main components in terms of occurrence and mass in all size groups are the larvae of Brooks and chironomids. A minor occurrence was the larvae of midges, biting midges, stoneflies, mayflies and small clams. To random and seasonal food are the larvae of water bugs, butterflies, flies, beetles and eggs of other fish. The feeding intensity of the smaller sterlet (30–40 cm) was significantly higher than that of the fish in the size groups 40–50 and 50–60 cm. Fundamental changes in the diet of the Severodvinsk sterlet for the main food objects for more than sixty years of observations have not been established. During periods of high water content of the Northern Dvina due to seasonal changes in the structure of benthic communities, the value of Brooks in the diet of sterlet increases and the proportion of chironomids decreases.

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