Canned Meat Research Articles

Role of curing agents in the preservation of shelf-stable canned meat products.

Experiments were conducted to gain a better understanding of the mechanism by which sodium chloride, sodium nitrate, and sodium nitrite supplement the action of heat in preserving canned cured meat products. Heated spores of putrefactive anaerobe 3679h were less tolerant of all three curing agents in the outgrowth medium than were unheated spores. When the curing agents were added to the heating menstruum, but not to the outgrowth medium, sodium chloride and sodium nitrate tended to protect the spores against heat injury, but sodium nitrite did not. When the spores were both heated and cultured in the presence of the curing agents: (i) nitrate and salt increased the apparent heat resistance at low concentrations (0.5 to 1%) but decreased it at concentrations of 2 to 4%; (ii) nitrite was markedly inhibitory, especially at pH 6.0. At the normal pH of canned luncheon meats (approximately 6.0), nitrite appears to be the chief preservative agent against spoilage by putrefactive anaerobes.

魚類缶詰中のATP分解物と品質の関係-I

Quality of canned fish is greatly influenced by the freshness of the material used. This paper reports on a relation between the quality of canned fish and the freshness of the material used, basing on the experiments with red salmon (Oncorhynchus nerka) and pink salmon (Oncorhynchus gorbuscha). For the indices to express the freshness, the composition ratio of each of IMP, HxR and Hx to their total was adopted. The quality of canned samples was graded by examining both odour of the whole content of opened cans and appearance of the oil drifted on their toy in the routine manners in Japan Canned Food Inspection Association. The decrease of IMP accompanying the accumulation of HxR and Hx was observed as an evident index for the deterioration of raw fish material. And the difference of degradation rates of IMP between species of fish was concluded to be caused by the difference in their contents of deterioration enzyme. The degradation curves of IMP for raw and canned meat was found parallel to each other. A good correlation was observed between the IMP ratios in raw fish meat and the inspection scores given to these canned fish.

Salmonella food poisoning associated with imported canned meat.

Two outbreaks of salmonella food poisoning are described. In one, involving 55 persons, the infecting organism was Salmonella reading, and in the other, involving 39 persons, S. tennessee. In both, epidemiological and bacteriological evidence pointed to imported cans of cooked meat as the source. The role of contaminated shop equipment in furthering the spread of infection is particularly emphasized.Attention is drawn to the severity of the symptoms and prolonged excretion of the organism in a number of the patients infected with S. reading.

Blood Loss during Hookworm Infection, Determined by Erythrocyte Labeling with Radioactive 51 Chromium. II. Pathogenesis of Ancylostoma braziliense Infection in Dogs and Cats

Detection and measurement of fecal blood loss from pups and kittens infected with Ancylostoma braziliense showed that, compared with Ancylostoma caninulm, A. braziliense was relatively nonpathogenic. Blood loss started on the 10th and 11th days after inoculation of A. braziliense larvae to pups and kittens, respectively. Group mean ml (standard deviation) of blood loss per worm per day in the feces was 0.00109 (? 0.00111) from pups and 0.00187 (? 0.00187) from kittens. Even with relatively large infections of 600 to 800 A. braziliense the total blood loss per pup per day was less than the normal prepatent fecal blood loss and was equivalent to from 0.2% to 1.3% of circulating blood volume each day. Absence of pathogenesis was also shown by the failure of A. braziliense infection to adversely affect hematologic measurements and weight gains although infection of pups and kittens with A. braziliense induced a slight hypoproteinemia. There were no changes in halflife of circulating erythrocytes nor was there evidence of alteration of the normal rate of intravascular catabolism of erythrocytes. Clinical signs of infection were not detected, since pups and kittens infected with 600 to 800 adult A. braziliense appeared to be normal. It appeared that kittens were a less suitable host for A. braziliense than were pups, since size in kittens. A previous report (Miller, 1966b) described results of experiments in which the technique of labeling the erythrocytes with radioactive l1chromium was used to measure blood loss from dogs of different ages during infections of varying severity with Ancylostoma caninum. Fecal blood loss was measured and was correlated with changes of hematologic values during the infection. Observations in previous reports (De Faria, 1910; Sarles, 1929) indicated that Ancylostoma braziliense was probably less pathogenic than A. caninum in dogs. This suggestion was based on absence of deaths of infected dogs and on failure to observe free blood at necropsy either in the lumen of the dogs' intestines or in the gut of the worms. The present report describes experiments, using the technique of erythrocyte labeling with 15chromium in pups and kittens that were inoculated with A. braziliense larvae, to investigate the pathogenesis of infection with this hookworm. MATERIALS AND METHODS Management of experimental pups and procedures for culturing and preparing larvae for infection were described (Miller, 1964). The Received for publication 8 June 1966. the worms were slower to develop and of smaller special techniques of caging pups, labeling erythrocytes with 5lchromium as sodium chromate in isotonic saline, daily blood sampling and total fecal and urine recovery, and the measurement of blood, fecal, and urine radioactivities have also been described (Miller, 1966b). Kittens were purchased when 6 to 10 weeks old, were housed individually in wooden cat cages, and were vaccinated against the feline infectious enteritis complex (Fiovax, Registered Trademark of Burroughs Wellcome & Co., England). Diet for the kittens consisted of a prepared canned meat fed ad lib., and milk. Metabolism cages were not used for the kittens since the habits of cats with respect to the use of a soil-tray facilitated total fecal recovery. Urine was not collected from the kitte s but total daily urine output was collected from four of the five pups infected with A. braziliense. The culture of A. braziliense was obtained from a dog in quarantine, 2 months after importation from Durban, Republic of South Africa. The method of purification of the culture (i.e., exclusion of A. caninum) was described (Miller, 1966c). Techniques of culturing, harvesting, cleansing, and preparation of A. braziliense larvae for inoculation were the same as those used for A. caninum (Miller, 1964). Five pups were infected, when 5 months old, with 1,000 A. braziliense larvae by subcutaneous inoculation. Four 3-month-old kittens were similarly infected with 500 or 1,000 A. braziliense larvae. During the course of infection, and until necropsies were performed at 24 to 26 days after inoculation of larvae, blood samples (approximately 1 ml) were collected from the five pups

British Food Journal Volume 66 Issue 6 1964

“A rose would smell as sweet by any other name,” but does the name make any difference to the composition of a member of the sausage family? Apparently, it does. In two recent cases at Hull (see Legal Proceedings, this issue), it was contended that a meat‐burger should contain 80% meat, similar to the recommendation of the Food Standards Committee for canned meat, and it was shown that meat‐burgers in the district had an average meat content complying with this standard—84% in 42 samples. In one case in question, the meat content was 31% and the retailer claimed in defence that when informed by inspectors of the 80% requirement, he decided to call his products just burgers, which left him free to adopt any composition he desired. The comments of the magistrates are not known, except that they considered the case an interesting one and dismissed it!

Incidence of Putrefactive Anaerobic Spores in Meata

SUMMARYStudy of the incidence of putrefactive anaerobic spores in fresh and cured pork trimmings and in canned pork luncheon meat from several commercial meat packing plants in Iowa indicated that the level of contamination was very low. The mode of putrefactive anaerobic spores in fresh pork trimmings was less than 0.18 per gram and less than 1 per gram in cured pork trimmings and canned pork luncheon meat. The maximum spore count found in any sample tested was 51 spores per gram. Spore counts on samples from different plants were similar.

British Food Journal Volume 65 Issue 8 1963

As well as the relatively large number of cases of typhoid fever resulting from the Zermatt outbreak, the last few months have seen several outbreaks of both typhoid and paratyphoid in different parts of the country, all having food as the suspected or proven vehicle, except perhaps for the most recent South Shields out‐break, where as yet the source has not been traced, although canned meat is suspected. In small outbreaks it is rarely easy to quickly pin‐point the food vehicle; usually none of the infected food remains; it takes time to confirm clinical diagnoses by bacteriological exam‐ination of sera, faeces, etc., and frequently a food is implicated only by suspicion, although usually based upon good circumstantial evidence.

Effects of hypophysectomy and hormones on sulfhydryl concentrations in rat kidney cells.

ANY change in water and electrolyte balance produced by a direct effect on renal tubular cells is related to alterations in tubular reabsorptive or secretory mechanisms. It has been demonstrated that mercurial diuresis occurs concomitantly with, and possibly as a result of, a depression in concentration of sulfhydryl groups in cells of terminal portions of the proximal tubules, loops of Henle, and collecting ducts (7, 8). Hormones which influence the state of renal tubular function might do so by affecting the concentration of sulfhydryl groups within renal cells and the studies included in this report were designed to test this hypothesis. A preliminary report has been published (6). Hypophysectomized albino, Sprague-Dawley rats (purchased from Hormone Assay Laboratories, Chicago, Ill.) weighing 80–100 gm. were used along with controls of the same age weighing 166–204 gm. The animals were kept in a room maintained at approximately 27° C and were fed a canned meat diet ad libitum.

British Food Journal Volume 54 Issue 7 1952

Since March 16th the ban on the use of soya in the manufacture of sausages has been removed. The lifting of this restriction, which has been in force since 1946, will be welcomed by some manufacturers who claim that soya is an excellent binding agent. We are doubtful, however, whether these sentiments will be shared by all public analysts, many of whom are of the opinion that the presence of soya in a sausage renders the determination of the meat content if not wholly impossible at best a series of long and tedious processes, the accuracy of which would seem to be a matter of some controversy. Upon our enquiry about this divergency of opinion to the Ministry of Food, we were told that the Ministry were quite satisfied that the new Order could be properly enforced, in other words we assume this to mean that they consider the presence of soya does not prevent the accurate determination of the meat content. This was the answer one would expect to receive from the authority who framed the Meat Products Order, but it is none the less surprising to recall that only a very short while ago the Ministry were of the reverse opinion. In May 1950 a report was published in this Journal of a case heard before Old Street Magistrates. The defendants were summoned under The Meat Products, Canned Soup and Canned Meat (Control and Maximum Prices) Order, 1946, for selling sausages which contained soya. The Order stated that no persons should manufacture or sell any sausage, slicing sausage or sausage meat which to his knowledge contained any soya product. The prosecuting solicitor, for the Ministry of Food, said that it was necessary under the Order of 1946 for sausages to contain a minimum meat content, and if soya flour were used to bind the sausage it was not possible upon analysis to determine the meat content. It would be interesting to know whether the results of research during the past two years have made available new and efficient methods of examination which justify this change of viewpoint. We are advised, however, that if soya is present the amount of meat cannot be accurately assessed, and, moreover, the percentage error of this determination is likely to be directly related to the percentage of soya in the sausage. Thus it would seem possible that this new piece of legislation provides an added incentive to an unscrupulous manufacturer to prepare his mix with a lower meat content than that prescribed and to make up the balance with soya: a practice which would enable him to make more sausages than his honest competitor, and which would probably be difficult to expose.

BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATS

Journal of Food ScienceVolume 10, Issue 4 p. 283-293 BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATS II. INFLUENCE OF MEAT-CURING AGENTS UPON THERMAL RESISTANCE OF SPORES OF A PUTREFACTIVE ANAEROBIC BACTERIUM IN MEAT C. R. STUMBO, C. R. STUMBO Research Laboratories, John Morrell and Company, Ottumwa, Iowa Michigan State Department of Health, Lansing, Michigan.Search for more papers by this authorC. E. GROSS, C. E. GROSS Research Laboratories, John Morrell and Company, Ottumwa, IowaSearch for more papers by this authorC. VINTON, C. VINTON Research Laboratories, John Morrell and Company, Ottumwa, IowaSearch for more papers by this author C. R. STUMBO, C. R. STUMBO Research Laboratories, John Morrell and Company, Ottumwa, Iowa Michigan State Department of Health, Lansing, Michigan.Search for more papers by this authorC. E. GROSS, C. E. GROSS Research Laboratories, John Morrell and Company, Ottumwa, IowaSearch for more papers by this authorC. VINTON, C. VINTON Research Laboratories, John Morrell and Company, Ottumwa, IowaSearch for more papers by this author First published: July 1945 https://doi.org/10.1111/j.1365-2621.1945.tb16169.xCitations: 18 AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Citing Literature Volume10, Issue4July 1945Pages 283-293 RelatedInformation

The Bactericidal and Fungicidal Action of Copper Salts. Studies on the Biochemistry and Chemotherapy of Tuberculosis, XV

In 1853 the French government recorded its belief in the harmfulness of copper as a dietary constituent1 by the passage of a law (afterward repealed) prohibiting its addition to canned vegetables. Apparently the copper served for the maintenance of the green color of the vegetables, tho Johnson and Copeland2 suggest that it may have served a double purpose: Copper sulphate is a powerful germicide. It has for years been added to canned meats and vegetables to prevent fermentation by bacteria and other organisms. For at least the last quarter of the nineteenth century, the belief in the germicidal action of copper was particularly flourishing. The early observations of its effect were made almost simultaneously on algae, fungi, and bacteria. During the years 1880 to 1883 Burq3 reported the results of an investigation, begun 30 years earlier, comprising a mass of data acquired by personal visits to all sorts of establishments engaged in the manufacture of copper and other metals, by extensive communication with the officers of workingmen's unions, working men themselves, proprietors of foundries, physicians, and mayors of towns where metal-working was the principal industry, by correspondence with English, Swedish, and Russian ambassadors, with the directors of Siberian mines, and with all possible individuals engaged in, or connected with, the mining and manufacture of copper?all of which led him to conclude that impregnation of the workmen with copper conferred on them a singular immunity to cholera. He found them equally immune to typhoid infection, and suggested that a similar immunity might exist toward diphtheria and smallpox. (These findings have been largely discredited as a result of more recent investigations.) In 1883 Walker4 published a monograph, written 20 years earlier, in which the verdict runs: At all events the immunity of this class

British Food Journal Volume 10 Issue 7 1908

A report on this subject has recently been issued by the Local Government Board. It owes its origin to the interest—unfortunately brief—that was aroused some two years ago, when certain allegations were made concerning the methods in vogue on the other side of the Atlantic for, the preparation of meat products intended to be placed on the English market, and has been drawn up by Dr. A. W. J. MACFADDEN. The report is based on the results obtained by Public Analysts throughout the country, who, in the performance of their official duties, were called upon to examine various samples of canned meat sent out by the United States packing houses; on certain statements made by trade representatives to Dr. MACFADDEN; and, finally, on the results of some analyses of canned meats made by Mr. ELLIS RICHARDS, F.I.C., at the request of the Board. The figures must be regarded as representative of the state of affairs then and now. By far the greater quantity of canned meat that reaches this country and is consumed therein is imported from the United States, and hence, almost of necessity, any criticisms that are made regarding this part of our food supply resolve themselves into criticisms of the Federal Meat Inspection law of the United States and the way in which it is applied by the officials there. The conclusion that Dr. MACFADDEN draws as to the efficacy of this law so far as it regards ourselves is one that was expressed in this journal in May last. He observes that “our position, so far as safeguards provided by American law are concerned, is apparently much as it was before the enactments came into force,” that “so far as the use of preservatives is concerned, the new law has not affected the conditions under which the canned meat trade has been conducted with this country in past years,” and that “the onus of protecting their inhabitants in this respect continues to rest, in the first place, with the Governments of the foreign countries themselves.” The first two statements are sufficiently damning, and the corollary is, of course, obvious. The difficulties must be tackled from this side, but the entire absence, up to the present, of all official standards renders the task of the Public Analyst and the other municipal officials who are jointly concerned with him as regards the health of the districts with which they are connected, a most difficult one, and the business of the unscrupulous “poisoner for dividends,” to use an American phrase, correspondingly easy. We go a little farther than Dr. MACFADDEN, and say that the new law does not protect us even with regard to the general wholesomeness of these products. As late as January last the Inspecting Officer of the Manchester Port Sanitary Authority had occasion to draw attention to the unsatisfactory nature of certain canned goods that were imported direct from America. The examination of a consignment of 1,200 six‐pound tins of canned meat showed that 157 tins were blown, and that 156 tins were of doubtful quality. It follows that in this single instance 1,800 pounds of garbage were exported to this country from the United States, the new law notwithstanding.