Genetic profiles and invasion ability of Listeria monocytogenes isolated from bovine carcasses in Southern Brazil

The goals of this study were to evaluate the persistence and the virulence potential of Listeria monocytogenes isolated from beef carcasses obtained in processing facilities in the Southern region of Rio Grande do Sul, Brazil, based on pulsed field gel electrophoresis (PFGE), invasion ability in human colorectal carcinoma cells (HCT-116), InlA expression by western blot (WB) and identification of mutation points in the inlA . PFGE profiles demonstrated that L. monocytogenes isolates were grouped based on their previously identified lineages and serogroups (lineage I: serogroups IIb, n = 2, and IVb, n = 5; lineage II, serogroup IIc, n = 5), isolates with indistinguishable genetic profiles by this method were obtained from different slaughterhouses and sampling steps, with up to 3-year interval. Seven isolates showed high invasion ability (2.4 to 7.4%, lineage I, n = 6, lineage II, n = 1) in HCT and expressed InlA. Five isolates showed low cell invasion ability (0.6 to 1.4%, lineage I, n = 1, lineage II, n = 4) and did not express InlA, and two of them (lineage II, serogroup IIc) presented mutations in inlA leading to a premature stop codon (PMSC) type 19, at position 326 (GAA → TAA). The results demonstrated that most of L. monocytogenes isolates from Lineage I expressed InlA and were the most invasive in HCT indicating their high virulence potential, while most isolates from Lineage II showed attenuated invasion due to non-expression of InlA and the presence of PMSC type 19 in inlA . The obtained results demonstrated that L. monocytogenes with indistinguishable PFGE profiles can be persisting or being reintroduced in beef processing facilities in the studied region and differences on their virulence potential based on their lineages and serogroups.

Antimicrobial Resistance in Enterococcus Spp. Isolated from a Beef Processing Plant and Retail Ground Beef

Antimicrobial resistance (AMR) is a serious challenge facing the agricultural industry. Understanding the flow of antimicrobial-resistant bacteria through the beef fabrication process and into ground beef is an important step in identifying intervention points for reducing AMR.

107 Quality Parameters of Pet Treats Generated from Beef Processing Co-products

By-products such as beef liver (BL) and beef heart (BH), while rich in protein, vitamins, and minerals, can be difficult products for incorporation into mixtures. Sodium alginate (SA) and calcium lactate (CL) can be used to improve structure of protein sources. The objective was to determine the quality of restructured BL and BH pet treats using ALGIN as a structure forming agent. Quality parameters assessed were pH, expressible moisture, cooking loss, and water activity of raw and dehydrated pet treats. After grinding, BL and BH, were mixed: 25%BL:75%BH, 50%BL:50%BH, and 75%BL:25%BH. The 3 BL:BH combinations were mixed with 2 dosages of ALGIN (0.5% SA + 0.425% CL, and 1% SA + 0.85% CL) to produce 6 treatments. Each treatment was then extruded into 20-mm-thick jerky slices and refrigerated at 3°C for 48 h. Samples were dehydrated at 93°C for 2.5 h for cooking loss analysis. Ten raw samples (25.4 mm × 25.4 mm) were used to measure expressible moisture, and another ten raw samples were used to measure pH. Water activity was assessed on ten raw and ten dehydrated samples. Data were analyzed with the GLIMMIX procedure of SAS and means were separated at P ≤ 0.05. Cooking loss decreased as ALGIN dosage increased in all BL and BH mixtures (P < 0.0001); however, cooking loss percentage increased as BH proportions increased (P = 0.0001). Water activity of dehydrated samples decreased as BL proportions increased (P < 0.0001), but with increasing ALGIN dosage, water activity of dehydrated treats increased (P = 0.0193). Raw pH was not affected by treatment. Expressible moisture of samples increased with increasing BL proportions (P < 0.0001) but decreased as ALGIN dosage decreased (P < 0.0001). Use of ALGIN allowed for BL and BH to be restructured into an acceptable form for use in pet treats.

Biofilm-forming capacity of Escherichia coli isolated from cattle and beef packing plants: relation to virulence attributes, stage of processing, antimicrobial interventions, and heat tolerance.

Despite the importance of biofilm formation in contamination of meat by pathogenic Escherichia coli at slaughter plants, drivers for biofilm remain unclear. To identify selection pressures for biofilm, we evaluated 745 isolates from cattle and 700 generic E. coli from two beef slaughter plants for motility, expression of curli and cellulose, and biofilm-forming potential. Cattle isolates were also screened for serogroup, stx1 , stx2 , eae and rpoS. Generic E. coli were compared by source (hide of carcass, hide-off carcass, processing equipment) before and after implementation of antimicrobial hurdles. The proportion of E. coli capable of forming biofilms was lowest (7.1%; P < 0.05) for cattle isolates and highest (87.3%; P < 0.05) from equipment. Only one enterohemorrhagic E. coli (EHEC) was an extremely-strong biofilm-former, in contrast to 73.4% of E. coli from equipment. Isolates from equipment after sanitation had a greater biofilm-forming capacity ( P < 0.001) than those before sanitation. Most cattle isolates were motile and expressed curli, although these traits along with expression of cellulose and detection of rpoS were not necessary for biofilm formation. In contrast, isolates capable of forming biofilms on equipment were almost exclusively motile and able to express curli. Results of the present study indicate that cattle would rarely carry EHEC capable of making strong biofilms to slaughter plants. However, if biofilm-forming EHEC contaminated equipment, current sanitation procedures may not eliminate the most robust biofilm-forming strains. Accordingly, new and effective anti-biofilm hurdles are required for meat-processing equipment to reduce future instances of food-borne disease. Importance As the majority of enterohemorrhagic E. coli (EHEC) are not capable of forming biofilms, sources were undetermined of the biofilm-forming EHEC isolated from ‘high-event periods’ in beef slaughter plants. This study demonstrated that sanitation procedures used on beef-processing equipment may inadvertently lead to survival of robust biofilm-forming strains of E. coli . Cattle only rarely carry EHEC capable of forming strong biofilms (1/745 isolates evaluated), but isolates with greater biofilm-forming capacity were more likely ( P < 0.001) to survive equipment sanitation. In contrast, chilling carcasses for 3 days at 0°C reduced ( P < 0.05) the proportion of biofilm-forming E. coli . Consequently, an additional anti-biofilm hurdle for meat-processing equipment, perhaps involving cold exposure, is necessary to further reduce the risk of food-borne disease.

In-Plant Intervention Validation of a Novel Ozone Generation Technology (Bio-Safe) Compared to Lactic Acid in Variety Meats

The objective of this experiment was to compare the antimicrobial efficacy of an aqueous ozone intervention and a lactic acid solution on natural microbiota of variety meats in a commercial beef processing plant. EZ-Reach™ swabs were used to collect 100 cm2 area samples before and after ozone and lactic acid intervention application for three different offals (head, heart, and liver). Each repetition included 54 samples per variety meat and antimicrobial for a total of 162 samples per repetition. Enumeration of total aerobic bacteria (APC) and Escherichia coli (EC) was performed on each sample. Microbial counts for both microorganisms evaluated were significantly reduced (p < 0.001) after lactic acid immersion (2–5%) and ozone intervention for all variety meats, with the exception of ozone intervention in EC counts of the heart samples. APC after lactic acid intervention was reduced on average by 1.73, 1.66, and 1.50 Log CFU/sample in the head, heart, and liver, respectively, while after ozone intervention, counts were reduced on average by 1.66, 0.52, and 1.20 Log CFU/sample. EC counts after lactic acid intervention were reduced on average by 0.96, 0.79, and 1.00 Log CFU/sample in the head, heart, and liver, respectively, while after ozone intervention, counts were reduced on average by 0.75, 0.62, and 1.25 Log CFU/sample. The aqueous ozone antimicrobial scheme proved to be a promising intervention for the in-plant reduction of indicator levels in variety meats, specifically heads, hearts, and livers.

Performance Analysis and Added Value of Industry Processing Beef into Processed Meat Jengken and Shredded in the Kota Kefamenanu District

This research aims to determine the performance of the beef processing industry in Kefamenanu City District and to analyze the amount of added value generated from beef processing in Kefamenanu City District. This research was conducted in the MSMEs VIVI meat processing industry, Kefamenanu City District, North Central Timor Regency. This study used the Surfei method with quantitative descriptive analysis. The variables observed were the performance of the meat processing industry and the added value of beef processing. The application of the balanced scorecard concept in analyzing the performance of VIVI MSMEs shows that from a financial perspective it has a good performance with an infinite CR value; average NPM 8,216%; an average ROA of 15,39% and an average ROI of 2,24 times of the investment value. From the customer perspective, it has a good performance with 51,49% of general customers who are satisfied and 49,79% of partner customers who are satisfied. For the perspective of internal business processes and the perspective of learning and growth have a good performance, respectively, with a value of 60,76% and 54,86%, respectively. It is concluded that the value added of beef products per kilogram of output is Rp. 48.060.00 for shredded products and beef jerky products of Rp. 37.551.00.

VOLATILITAS DAN TRANSMISI HARGA DAGING SAPI DI INDONESIA: STUDI KASUS DI JAKARTA, BANDUNG, SEMARANG DAN SURABAYA

Abstrak Daging sapi merupakan salah satu komoditas strategis dengan harga yang cukup berfluktuasi. Fluktuasi harga daging sapi dapat berpengaruh terhadap produsen, konsumen, dan industri pengolahan daging sapi skala kecil. Besarnya perubahan harga daging sapi yang terjadi di suatu pasar dapat memengaruhi pasar lainnya dan dapat digunakan untuk mengetahui kekuatan suatu pasar. Kajian ini bertujuan untuk mengkaji volatilitas dan transmisi harga daging sapi di sentra konsumen Jakarta dan sentra produsen Bandung, Semarang dan Surabaya. Data yang digunakan adalah data harian daging sapi. Volatilitas harga harian daging sapi dianalisis dengan menggunakan model GARCH dan transmisi harga dikaji dengan menggunakan model VAR/VECM. Hasil kajian menunjukkan bahwa hanya harga daging sapi Jakarta yang memiliki volatilitas rendah namun persisten dalam jangka panjang. Perubahan harga daging sapi ditransmisikan dua arah dari Jakarta ke Bandung dan Semarang, dan hanya searah dari Jakarta ke Surabaya. Hasil analisis menunjukkan bahwa upaya stabilisasi harga daging sapi dapat dilakukan dengan menjaga ketersediaan daging sapi baik melalui impor (jangka pendek dan menengah) maupun upaya penyediaan bibit sapi dan sapi potong lokal dalam jangka panjang. Iklim usaha daging sapi yang kompetitif juga diperlukan agar ketidaksesuaian perubahan harga antar pasar dapat dikurangi. Kata Kunci: Daging Sapi, Volatilitas, GARCH, Vector Auto Regression, Stabilisasi Harga Abstract Beef is one of the strategic commodities with fairly fluctuating prices. Fluctuations in beef prices could affect producers, consumers, and small-scale beef processing industries. The magnitude of changes in beef prices that occur in a market could affect other markets and could be used to determine the strength of a market. The purpose of this paper is to examine the volatility and transmission of beef prices in the consumer centers of Jakarta and the production centers of Bandung, Semarang and Surabaya. The data used is the daily data of beef. Daily price volatility of beef was analyzed using the GARCH model and price transmission was assessed using the VAR/VECM model. The results of the study show that only Jakarta beef prices have low volatility but are persistent in the long term. Changes in beef prices are transmitted in two directions from Jakarta to Bandung and Semarang, and only in one direction from Jakarta to Surabaya. The results of the analysis show that efforts to stabilize beef prices could be carried out by maintaining the availability of beef either through import (short and medium term) or efforts to provide cattle seeds and local beef cattle in the long term. A competitive beef business climate is also needed so that discrepancies in price changes between markets could be reduced. Keywords: Beef, Volatility, GARCH, Vector Auto Regression, Price Stabilisation JEL Classification: F12, F13, F15

Electrical stimulator voltage settings minimally influences beef longissimus muscle tenderness

The objective of the current study was to evaluate the effect of differing electrical stimulation (ES) voltage levels on beef longissimus muscle (LM) tenderness, postmortem temperature, and pH decline, and carcass quality. Beef carcasses from three commercial beef processing plants (A, B, C) were exposed to three varying voltage levels: 1) control (no ES) 2) high ES (60-Hz for 17s each at 25, 35, 45, and 55 V) 3) low-ES (60-Hz for 17s each at 16, 20, 24, and 28 V). Ninety beef carcasses were selected from the three plants, and within a carcass, paired sides were randomly assigned to one of three ES treatments. The results indicated that ES affected (P &lt; 0.05) muscle pH at 3 h postmortem in two of the three plants. However, ES did not affect (P &gt; 0.05) pH at the time of grading (post rigor). Although the slice shear force (SSF) values were lower (P &lt; 0.05) for ES steaks compared to controls, it was not (P &lt; 0.05) influenced by the voltage levels. Variation in tenderness was observed among the plants (P &lt; 0.05), with Plant C having the toughest steaks, whereas Plant A and B exhibited similar (P &gt; 0.05) tenderness. Overall, the lack of difference in postmortem tenderness between high- and low-voltage settings indicated the ES-voltage minimally influenced tenderness.&nbsp;