Evaluation of Salmonella Biofilm Cell Transfer from Common Food Contact Surfaces to Beef Products

Meat contamination by Salmonella enterica is a serious public health concern. Available studies have suggested that biofilm formation at processing plants and the contaminated contact surfaces might contribute to meat contamination. Since bacteria transfer from contact surfaces to food products via direct contact has been deemed as the most common transmission route that could lead to contamination, we evaluated the effect of Salmonella biofilm forming ability, contact surface materials, and beef surface tissue types on Salmonella biofilm transfer from hard surfaces to beef products. Salmonella biofilms developed on common contact surface stainless steel (S.S) and polyvinylchloride (P.V.C) were transferred consecutively via direct contacts of 30 sec each to either lean muscle or adipose tissue surfaces of 15 pieces of beef trim. Our results showed that Salmonella biofilm cells could be effectively transferred multiple times from contact surface to beef trim as enumerable Salmonella cells could be detected on most of the meat samples. Bacterial biofilm forming ability had the most significant impact (p<0.05) on transfer efficiency as the strong biofilm forming strains not only transferred higher amounts of bacteria after each contact, but also contaminated more meat samples with enumerable Salmonella cells compared to the weak biofilm formers. Contact surface materials could affect transferability as Salmonella biofilms on S.S surface appeared to transfer more efficiently compared to those on P.V.C surface. Conversely, the two types of meat surface tissues showed no significant difference (p>0.05) on biofilm transfer efficiency. Furthermore, biofilm - contacted beef trim without enumerable Salmonella cells all exhibited positive Salmonella prevalence after enrichment. Our study demonstrated the high potential of Salmonella biofilms on common contact surfaces to cause product cross contamination in meat processing plants.

Extending the shelf-life of beef steaks using acerola cherry powder and rosemary extract

Improvements in retail shelf-life of exported beef will help with merchandising and increase competitiveness in the worldwide market for US beef products. The objective of this study was to determine the effect of topically applying acerola cherry powder or rosemary extract from various suppliers on beef bone-in short rib steak and chuck roll steak shelf-life. USDA Choice beef bone-in short ribs (IMPS 123A) and chuck rolls (IMPS 116A) were aged (0°C) for 28 d post-fabrication. Following aging, 1.02 cm-thick steaks were cut (N = 126) and systematically assigned to a treatment based on steak location within the subprimal. Treatments included: untreated control (C), topically sprayed (2ml) with an acerola cherry powder solution (0.05%) from one of three suppliers (C1, C2, C3), or topically sprayed (2ml) with a rosemary extract solution (0.10%) from one of three suppliers (R1, R2, R3). Half of the steaks were assigned to d 0 lipid oxidation, metmyoglobin reducing activity (MRA), and oxygen consumption; the remaining steaks were assigned to color evaluation over 4 days of retail display followed by d 4 lipid oxidation and MRA. Short rib steaks treated with antioxidants had a brighter oxygenated lean color than control steaks (P < 0.001). There was an interaction (P = 0.028) between time of retail display and MRA. Short rib steaks treated with C3 and R2 did not change in MRA between d 0 and 4 (P = 0.620, P = 0.428, respectively). Chuck roll steaks treated with C1, C2, C3, R2, and R3, all had a higher, or more desirable, MRA than the control steaks on d 0 (P < 0.001). Applying topical antioxidants improves the shelf-life stability of steaks from beef bone-in short ribs and chuck rolls aged for an extended period.

Supply and Value Chain Models in Cattle Marketing and Its Derivative Products in East Nusa Tenggara Province

In general, the determination of the price of cattle is based on the condition of the cattle's body. This will result in an unsatisfactory transfer of revenue value for farmers, because the bargaining position is still weak. In addition, transactions in the marketing chain of beef products and their by-products have not yet been solidly established, so the obligations and rights of some parties are not guaranteed. The objective was to analyze the role of stakeholders in each supply chain and distribution of value chains as revenue in the marketing transactions of cattle, beef, and derivative products. The study was conducted in West Timor, which has 85.0% of the cattle population in NTT. Four sample districts (Kupang, TTS, TTU and Belu) in 8 sample sub-districts or 16 sample villages were included in the study. Respondents in marketing activities consisted of farmers, village traders, sub-district/district traders, slaughter traders, inter-island traders, by-product/waste traders, as well as beef, cowhide, bone, and fat/blood processing industries. Data collection were conducted by a questionnaire-based interview. The data were analyzed descriptively-quantitatively with a supply chain analysis model. It canbe concluded that (1) Market supply chains include cattle traders (farmers, village traders, sub-district traders, inter-island traders and slaughtering traders), as well as beef traders (fresh beef retailers, frozen beef exporting traders, and processed beef products traders); (2) The ideal model of the value chain in the form of revenue share from marketing of cattle, beef, processed beef products, by-products, and cattle waste has not been fully established in NTT; (3) The ideal model includes five marketing blocks (cattle block, beef block, processed beef block, by-product block, and waste block).

Correlation of consumer involvement and consumer purchase decision on packaged beef products

Consumers need to search for extensive and impartial information before purchasing to obtain the best product when choosing appropriate beef products. The study aimed to understand the correlation between consumer involvement and consumer purchase decisions concerning in selection of packaged beef. The primary data were collected by the structured questionnaire and disseminated to 303 respondents. Method of the study is a survey, and data were analyzed and interpreted using Spearman Rank Correlation. Studies using a one-sample t-test indicate significantly different involvements to hypothesized value on economic, functional, and symbolic dimensions. Furthermore, the correlation between consumer involvement and consumer purchase decisions showed a positive influence. This study found that consumers remain to prioritize the economic dimensions in case of purchasing packaged beef products. The marketing challenges of livestock products can be overcome by developing a strategy based on consumer involvement.

What Are the Effects of Short Video Storytelling in Delivering Blockchain-Credentialed Australian Beef Products to China?

Short videos have become the most-liked medium for Chinese consumers to learn about a brand’s products or services. This paper assesses how short video storytelling shapes Chinese consumers’ perceptions towards blockchain-credentialed Australian beef and their willingness to pay (WTP). A controlled experiment with a one-minute short video was implemented in an online survey. Respondents in the treatment group watched the video before filling out the survey, whereas respondents in the control group did not. The paper analyses and compares the empirical results from local (n = 76) and foreign (n = 27) consumers. Results illustrate that the short video, as part of our food communications, positively shapes consumer perception towards meat quality, labelling and traceability trust of Australian beef but has only slight or even negative effects on WTP. This could be due to the short video offering consumers a sense of supply chain visibility but not delivering the right messages to meet their expectation of blockchain credentials. Furthermore, short video storytelling effects vary among consumers with different socio-economic characteristics. Our results posit that short video storytelling can be a useful tool in communicating blockchain-credentialed food products but require the design of a tailor-made storytelling experience for diverse consumers.

Review of testing for foreign horse and pig DNA in meats in Croatia

Several years after the food industry scandal when horsemeat was found in products sold in Europe as beef products in 2013, Croatia began testing food for the presence of foreign protein. For the time being, these tests are not part of routine monitoring, but the result of examining the situation on the market in the city of Zagreb. Namely, in recent years, central Croatia has been trying to establish itself as a tourist destination, and Zagreb hosted hundreds of thousands of tourists from all over the world before the COVID-19 pandemic. The eating habits of the various groups that came to Zagreb were different, and the larger hotel chains recognized the seriousness of the services and sought help to ensure that the food offered was consistent with their declarations and would not conflict with religious requirements. One of these requirements was the testing for foreign proteins such as horse and pork in foods where they were not declared. Although horse and pork are safe for human consumption, they are not part of the eating habits in all countries. The Dr. Andrija Štampar Teaching Institute for Public Health introduced methods for detection of horse and pig DNA in food samples.

Influence of Plant-Based Proteins on the Fresh and Cooked Characteristics of Ground Beef Patties

Blended meat/plant products are capturing industry market space at the retail counter for value-added beef products. Plant protein ingredients can be added to meat formulations to create appealing and functional products. Ground beef was combined with one of three plant protein inclusion treatments: control, pea, oat, or rice, along with 5% textured vegetable protein (TVP) and 1.5% soy protein concentrate then formed into 226 g patties containing up to 10% plant-based proteins. Patties were analyzed for fresh and cooked characteristics throughout a 5- or 7-day retail display. The inclusion of plant-based proteins negatively affected the instrumental tenderness values which were greater (p < 0.01) in plant-inclusion patties compared to the control patties. The inclusion of plant proteins increased (p = 0.01) the cooking yield of patties compared to the control. Cooking time was longer (p = 0.04) for oat patties compared to the control patties. Cooked color values for vegetable inclusion patties did not affect (p = 0.12) lightness (CIE L*) values; however, redness (CIE a*) was greater (p < 0.01) for rice than all other treatments and yellowness (CIE b*) values were greater (p < 0.01) for all protein treatments compared to the control. Rice improved (p < 0.01) fresh a* values on day 5 of display compared to the control; whereas pea decreased (p = 0.04) values compared to the control. There was a treatment × day interaction (p < 0.01) on lipid oxidation values with a reduction in values on day 3 for all vegetable proteins compared to the control and on day 7 lipid oxidation was reduced (p ≤ 0.03) for oat patties.

Evidence of potentially unrelated AmpC beta-lactamase producing Enterobacteriaceae from cattle, cattle products and hospital environments commonly harboring the blaACC resistance determinant

The occurrence and genetic relatedness of AmpC beta-lactamase producing Enterobacteriaceae isolated from clinical environments, groundwater, beef, human and cattle faeces were investigated. One hundred seventy-seven (177) samples were collected and cultured on MacConkey agar. A total of 203 non-repetitive isolates were characterised using genus/species-specific PCRs and the identified isolates were subjected to antibiotic susceptibility testing. The production of AmpC beta-lactamases was evaluated using cefoxitin disc, confirmed by the D96C detection test and their encoding genes detected by PCR. The D64C extended-spectrum beta-lactamases (ESBL) test was also performed to appraise ESBLs/AmpC co-production. The genetic fingerprints of AmpC beta-lactamase producers were determined by ERIC-PCR. A total of 116 isolates were identified as E. coli (n = 65), Shigella spp. (n = 36) and Klebsiella pneumoniae (n = 15). Ciprofloxacin resistance (44.4–55.4%) was the most frequent and resistance against the Cephem antibiotics ranged from 15–43.1% for E. coli, 25–36.1% for Shigella spp., and 20–40% for K. pneumoniae. On the other hand, these bacteria strains were most sensitive to Amikacin (0%), Meropenem (2.8%) and Piperacillin-Tazobactam (6.7%) respectively. Nineteen (16.4%) isolates comprising 16 E. coli and 3 Shigella spp. were confirmed as AmpC beta-lactamase producers. However, only E. coli isolates possessed the corresponding resistance determinants: blaACC (73.7%, n = 14), blaCIT (26%, n = 5), blaDHA (11%, n = 2) and blaFOX (16%, n = 3). Thirty-four (27.3%) Enterobacteriaceae strains were confirmed as ESBL producers and a large proportion (79.4%, n = 27) harboured the blaTEM gene, however, only two were ESBLs/AmpC co-producers. Genetic fingerprinting of the AmpC beta-lactamase-producing E. coli isolates revealed low similarity between isolates. In conclusion, the findings indicate the presence of AmpC beta-lactamase-producing Enterobacteriaceae from cattle, beef products and hospital environments that commonly harbour the associated resistance determinants especially the blaACC gene, nonetheless, there is limited possible cross-contamination between these environments.