Contamination Of Meat Research Articles

The Occurrence, Antibiotic Susceptibility Pattern and Multiple Drug Resistance Index Studies of E. coli from Fresh Meats in Marathwada Region of Maharashtra

Background: Foodborne diseases are a huge social burden in both developed and underdeveloped countries. Escherichia coli is a natural inhabitant of the human and warm-blooded animal digestive tracts. It is considered as an indicator organism for direct or indirect faecal contamination of raw meats. The presence of antibiotic-resistant microorganisms in meat accounts for a public health risk. Methods: In current study, all 39 characterized E. coli isolates recovered on screening 405 fresh meat samples collected from different butcher shops in the Udgir city, Marathwada region of Maharashtra were also tested for Congo red dye binding assay and haemolysis assay. Antimicrobial resistance profiling of recovered isolates was carried out using the disc diffusion method. Result: Overall occurrence of E. coli in fresh meats was noted to the tune of 9.63% and the corresponding group wise occurrence in chicken and chevon samples were 12% and 7.32%, respectively. All E. coli tested positive in the Congo red dye binding assay and haemolysis assay, suggesting virulent nature of isolated organisms. On screening for antimicrobial resistance, these isolates were found resistant to mainly â-lactams (94.87%), lincosamides (84.62%), 4th Generation cephalosporins (82.05% each), DHFR Inhibitors (64.10%), glycopeptides (51.28%). The multidrug resistant isolates showed resistance to a minimum of 4 and maximum of 12 antibiotics with MAR index ranging from 0.27 to 0.8 and 9 resistance patterns.

Physicochemical quality of duck meat marinated using Keranji (Dialium indium) and mini vacuum tumbler

A sustainable green economy in meat production must consider food safety principles, prevent the risk of meat contamination and improve meat quality. Duck meat has a darker colour than chicken meat, a distinctive aroma, tough texture and high fat, making it less preferred by consumers. This study aimed to determine the effect of Keranji marination using a mini vacuum tumbler on duck meat. This study used a complete factorial randomised design with four replicates. Factor I was the concentration of Keranji (D0=0%, D1=10%, D2=20% and D3=30%). Factor II is marination time using a mini vacuum tumbler (V1=15 minutes and V2=30 minutes). The results showed that Keranji concentration and marination time using a mini vacuum tumbler very significantly affected (P<0.01) pH, tenderness, cooking loss, moisture content and colour. The interaction between Keranji concentration and marination time using a mini vacuum tumbler significantly affects (<0.05) pH, cooking weight loss and tenderness. It was concluded that the best result was the best for Keranji with 20% concentration and marination time using a mini vacuum tumbler of 30 minutes. Keranji is recommended as a marinade that can sustainably improve the physicochemical quality of meat.

Effect of lactic acid bacteria ferment cultures on pork freshness

During the primary pork processing at the stage of cooling half-carcasses, their mass is lost, leading to economic losses. One promising way to solve this problem is to wash halfcarcasses with chilled water. This requires decontaminating meat with microflora, which causes its spoilage. The purpose of the study is to determine the effectiveness of the final treatment of pork half-carcasses with ferment cultures of SafePro® B-SF-443 (Leuconostoc carnosum) and SafePro® B-2 (Lactobacillus sakei) strains for their bioconservation and preservation of freshness. The paper uses organoleptic, chemical, and microbiological research methods. It was established that cooling half-carcasses of pork in the refrigerator using cold water washing contributes to the appearance of signs of meat spoilage in terms of microbial contamination and pH value already on the 4th day of storage. Surface treatment of half-carcasses with suspensions of lactic acid microorganisms of SafePro® B-SF-43 (Leuconostoc carnosum) and SafePro® B-2 (Lactobacillus sakei) strains at a dose of 107 /cm2 provides proper organoleptic parameters and the pH value of pork up to 7 days of storage, which correspond to high-quality meat. Both ferment cultures of lactic acid microorganisms reduce microbial contamination of meat due to the number of mesophilic aerobic and facultative anaerobic microorganisms in paired carcasses by 1.25 and 0.65 lg CFU/cm2 and increase the number of lactic acid microorganisms by 3.47 and 3.43 lg CFU/cm2 accordingly, this allows extending the shelf life of meat in the chilled form to at least 7 days. The most suitable culture for the final processing of half-carcasses of pork, which are cooled in the refrigerator in combination with washing with chilled water, is the SafePro® B-2 (Lactobacillus sakei) strain. The results obtained are promising for improving the technology of primary pork processing at the cooling stage using ferment cultures of lactic acid microorganisms as natural preservatives, which will increase the shelf life of meat, considering its quality and safety

An Investigation of the Level of Heavy Metals Contamination of Goat Meat Roasted with Scrap Tyres in Wukari, Nigeria

The present study was undertaken to investigate the potential for heavy metals (Fe, Cr, Cd, Pb, and Cu) contamination of goat meat roasted with scrap tyres in Wukari using atomic absorption spectrophotometer (AAS). Goat meat samples were obtained from two slaughter points (new market and Mammara). The results revealed the mean concentrations of Fe, Cr, and Cu in the unroasted goat meat samples (UMN and UMM) in both new market and Mammara slaughtering points as 1.7600 ± 1.4000, 0.0012 ±0.0000, 0.8700, 3.2500 ± 0.0000, 0.0025 ± 0.0000, and 0.7850 ± 0.0071 mg/kg respectively. Cd and Pb were not detected in any of the samples. The mean concentrations of Fe, Cr, Cd, and Cu in the goat meat roasted with scrap tyres (RMN1 and RMM1) in both slaughtering houses (new market and Mammara) were 4.1300 ± 0.0141, 0.0025 ± 0.0001, 0.0011 ± 0s.0000, 1.1250 ± 0.0071, 5.1500 ± 0.0000, 0.0035 ± 0.0001, 0.0012 ± 0.0000, and 1.0500 ± 0.0000 mg/kg respectively. Pb was not detected in all the samples. Also, the mean concentrations of Fe, Cr, and Cu in the goat meat roasted with firewood (RMN2 and RMM2) in slaughtering houses (new market and Mammara) were 3.7750 ± 0.0000 mg/kg, 0.0013 ± 0.0000, 0.9850 ± 0.0000, 4.9150 ± 0.0071, 0.0026 ± 0.0000, and 0.8650 ± 0.021 mg/kg respectively. Cd was detected in the samples obtained from Mammara (0.0012 ± 0.0000) but was not detected in the samples collected from new market. Pb was not detected in any of the samples obtained from both slaughtering houses. The mean concentrations of Fe and Cu in (UMN, UMM), (RMN1, RMM1), and (RMN2, RMM2) in both slaughtering points were above the maximum permissible level set by (FAO) and (WHO).The result of this present study show that the practice of roasting goat meat with scrap tyres is dangerous because the meat could accumulate high and unacceptable levels of heavy metals that could pose a threat to human lives, and hence, should be outlawed.

Radiation surface antimicrobial processing of poultry meat and by-products using the nanosecond low-energy electron beam

Radiation methods of processing food and agricultural products are gaining popularity. This research was devoted to the actual topic of using a low-energy electron beam (LEEB) for radiation processing food products. In this work, we irradiated samples of chicken meat on a URT-1 accelerator. This accelerator generates a nanosecond electron beam (NEB) with an energy below 1 MeV. It allows the processing of packaged products and the selection of dose distribution profiles depending on package thickness and product layer thickness required for processing. Results showed that a dose of 10 kGy reduced contamination of chicken meat by 1–1.5 log and makes it possible to eliminate pathogenic microorganisms from the surface. There were no significant changes in the integral quality indicators of food products with a dose below 10 kGy. It allows increasing the dose value during radiation surface processing (RSP), thereby increasing the products' shelf life.

Salmonella contamination in raw chicken meat in Kabul city: Occurrence and antibiotic resistance patterns

Objective: Food-borne illnesses pose a significant risk to public health on a global scale and are a major contributing factor to illness and death rates worldwide. Salmonella strains found in chicken meat and its related products may be the likely source of a multi-country outbreak. Research is scarce regarding the occurrence of antimicrobial-resistant Salmonella in chicken meat within Afghanistan; therefore, in the present study, the aim was to identify Salmonella found in uncooked chicken meat in the local markets of Kabul city and ascertain their susceptibility to commonly used antibiotics. Materials and Methods: One hundred raw chicken meats were gathered from four districts of Kabul city from May 2022 until April 2023; the isolates were then identified using culture, biochemical tests, and the analytical profile index; an examination of antimicrobial susceptibility was conducted utilizing the disk diffusion technique. Results: Out of 100 samples, only 8 (8%) tested positive for Salmonella spp. The disk diffusion results from Salmonella-positive samples showed multidrug resistance; maximum resistance was against ampicillin (100%) followed by norfloxacin (75%), nalidixic acid (62.5%), cefoxitin (62.5%), tetracycline, and ciprofloxacin (50%). Conclusion: The global occurrence of foodborne infections and antibiotic resistance has increased and preserved public health concerns around the world. Identifying zoonotic bacteria and their antimicrobial resistance patterns is critical for controlling their transmission and facilitating effective antimicrobial therapy in both humans and animals.

Study and microbial evaluation of homemade meat meals sold in the markets of the city of Al Bayda – Libya

Background: Home-cooked meals were frequently linked to foodborne diseases. Microbial contamination of meals depends on many factors: handling and preparing of foods, the environment and quality of raw materials, and also habits of cooks. People who sell such meals for customers with lower income in the street are at risk from foodborne diseases and a need for periodical control to protect them. Deleterious microorganisms present in food may produce toxins and other harmful substances; some may spoil foods and cause off-odors and off-flavors. Objective: the aim of this study is to evaluate microbial contamination in home-made meat and meals sold in the markets of the city of Al-Bayda – Libya Methods: This study evaluated 40 samples of home-prepared meat in the city of Al-Bayda(20 red meat meals and 20 poultry meat samples). All samples were tested for the total number of viable bacteria, E. coli, Staphylococcus aureus, Enterococcus, psychoactive and Anaerobic bacteria, mold count, and yeast count Results: The study showed that the average number of home meals red meat and processed poultry were 14.63 x 106, 19.19 x 105,10.35 x 510, 16.04 x 105, 104 x 3.8, and 7.39 x 105 CFU/g, respectively. The percentage of Staphylococcus aureus is 46.4% and 40% in processed red meat and poultry meals, respectively. Conclusion: The research showed that aerobic Bacteria did not grow in all the meals that were tested, and these results demonstrated the importance of this, which gave a serious indication that all home-prepared meat is dangerous to human health.

Antimicrobial resistance patterns and genes of Campylobacter jejuni isolated from chickens in Pasuruan, Indonesia.

Poultry is one of the most prominent sources of Campylobacter jejuni, which is also a major means of transmission to people. Campylobacter jejuni contamination in chicken meat comes from chicken feces because it naturally exists in the intestines of chickens. The purpose of this study is to identify the antibiotic resistance patterns and genes of C. jejuni, which was found in chickens in Pasuruan, Indonesia. The samples used in this study were 200 contents of the small intestine of broiler chickens from 40 farms in Pasuruan Regency. The enriched sample was streaked on the selective media of modified charcoal cefoperazone deoxycholate agar containing the CCDA selective supplement. Antimicrobial susceptibility test utilizing the Kirby-Bauer diffusion test method in accordance with Clinical and Laboratory Standards Institute standards. The polymerase chain reaction (PCR) method was used to detect the (hipO), which encodes the C. jejuni strain, fluoroquinolone resistance (gyrA), beta-lactam resistance (blaOXA-61), and tetracycline resistance (tetO) genes. The findings revealed a 14% (28/200) prevalence of C. jejuni in the small intestine of broiler chickens. These isolates showed high resistance to enrofloxacin (92.9%). All isolates (100%) were susceptible to amoxicillin-clavulanate. The PCR results showed all C. jejuni isolates (100%) detected the gyrA gene, 96.4% detected the blaOXA-61 gene, and 50% detected the tetO gene. The findings of antimicrobial resistance at a high level from the small intestine of broiler chickens illustrate the potential threat to human health. To lessen the effects now and in the future, coordinated and suitable action is needed, as well as steps to guarantee the poultry industry's economic survival and public health insurance.

Efficiency of using lactic acid and beefxide to reduce indicator microorganisms on beef in Mosul slaughterhouse.

Meat contamination occurs in various ways, the most important of which are live animals before slaughter and the slaughter process (de-hiding and evisceration). For this, many substances were used that have an antimicrobial effect and can disinfect the surfaces of the carcass and extend its shelf life. This research aimed to study the efficiency of using some organic acids (lactic acid and beefxide) to reduce the microbial load (indicator microorganisms) on the surfaces of beef carcasses and some edible organs in the Mosul slaughterhouse. Two hundred sixty-four swabs (192 carcasses + 72 edible organ samples) were collected over the course of three months from the Mosul slaughterhouse in Nineveh Governorate between September 2023, and December 2023 (132 treated with organic acids and 132 not treated). The petrifilm method was used to detect indicator microorganisms in the samples. Our results showed that the contamination rate in beef carcasses with generic Escherichia coli, coliforms, total coliform counts, and Enterobacteriaceae before treatment was 0.81, 1.22, 1.48, and 1.38 mean log colony forming unit (CFU/cm2), respectively. While the contamination rate in samples treated with organic acids for generic E. coli, coliforms, total coliform counts, and Enterobacteriaceae was -0.1, 0.31, 0.45, and 0.41 mean log CFU/cm2, respectively. Moreover, the level of contamination with indicator microorganisms in edible organs treated with organic acids was lower compared to untreated samples. Even though there was contamination with indicator microorganisms in the liver, heart, and kidney, there was no "significant" difference between them. Whereas there was no significant difference (p > 0.05) between lactic acid and beefxide solution in terms of reducing the rate of contamination of the indicator microorganisms in carcasses and the edible organs samples. Regarding the type of swabs used in the study, the results showed the effectiveness of sponge swabs, as the rate of microbial recovery (indicator microorganisms) was higher (p < 0.01) compared to cotton swabs. The study demonstrated the efficiency of using organic acids (lactic acid and beefxide solution) in reducing the microbial load to a level that does not cause diseases.

Risk factors contributing to meat contamination across the production chain

Risk factors contributing to meat contamination across the production chain

Pseudomonas aeruginosa-derived carbon dots doped with sulfur as active packaging materials for fresh food preservation

Bacteria (Pseudomonas aeruginosa)-derived carbon dots (PCDs) were successfully synthesized via a hydrothermal method and further doped with sulfur to improve their functional properties, such as antioxidant and antimicrobial activities. Sulfur-doped PCDs (S-PCDs) exhibited excellent antioxidant activities of 94.98% for ABTS and 83.63% for DPPH radical scavenging rate and strong antimicrobial activity of 21.63 mm inhibition zone against Listeria monocytogenes with a slight reduction in the photoluminescence intensity. S-PCDs were incorporated into polyvinyl alcohol (PVA)-based films with different concentrations (0.5, 1, and 2%) and significantly increased the UV-blocking property from 22.55 to 97.17% without affecting the film transparency. When the PVA/S-PCDs composite films were used to package pork meat and sliced apples, the shelf life of these foods can be extended by reducing microbial contamination of pork meat and inhibiting the browning of sliced apples. Therefore, PVA/S-PCDs composite films showed great potential as an active packaging for various foods.

Microbial Study of Pathogenic Bacterial that Producing Biofilm Isolated From Fresh Red Meat

Contamination of meats with different species of microorganisms pose significant threats not only to the human health but also to the animal production. This study was conducted to investigate the presence of bacterial contaminants in raw meat of livestock. A total of 75 random samples were collected (included 50 cow samples and 25 goats samples) from several butcher shops and slaughterhouse stores in Basrah governorate. The samples were subjected into the biochemical tests using Enter system 18R to confirm preliminary bacterial diagnosis and subsequently cultured using a selective media (MacConkey agar). The outcomes demonstrated Escherichia. coli was the dominate bacterial isolated species in the cow and goats with the percentage estimated at (30%) and (28%), respectively. Other important isolations were also found Enterobacter cloacae in was a rate (20%) Cow meat and Klebsiella pneumonia in goat meat with a rate estimated at (20%), while the lowest isolations rate was Salmonella spp (8%) in cow meat. Staphylococcus aureus (14%) in cow meat and (12%) in goat meat. In conclusion, meats are representative the source of infection with foodborne pathogens carry hazard to public health transmitted to the humans due to mishandling and improper hygienic condition of meats. The results showed biofilm production were high percent for Staphylococcus aureus 5 (50%) strong biofilm producer, follow Klebsiella pneumonia 4 (30.76%) strong biofilm. As other isolates were biofilm producer and production of biofilm is related to the resistance.

Distance and destination of retail meat alter multidrug resistant contamination in the United States food system

Antibiotic-resistant infections are a global concern, especially those caused by multidrug-resistant (MDR) bacteria, defined as those resistant to more than three drug classes. The animal agriculture industry contributes to the antimicrobial resistant foodborne illness burden via contaminated retail meat. In the United States, retail meat is shipped across the country. Therefore, understanding geospatial factors that influence MDR bacterial contamination is vital to protect consumers and inform interventions. Using data available from the United States Food and Drug Administration’s National Antimicrobial Resistance Monitoring System (NARMS), we describe retail meat shipping distances using processor and retailer locations and investigated this distance as a risk factor for MDR bacteria meat contamination using log-binomial regression. Meat samples collected during 2012–2014 totaled 11,243, of which 4791 (42.61%) were contaminated with bacteria and 835 (17.43%) of those bacteria were MDR. All examined geospatial factors were associated with MDR bacteria meat contamination. After adjustment for year and meat type, we found higher prevalence of MDR contamination among meat processed in the south (relative adjusted prevalence ratio [aPR] 1.35; 95% CI 1.06–1.73 when compared to the next-highest region), sold in Maryland (aPR 1.12; 95% CI 0.95–1.32 when compared to the next-highest state), and shipped from 194 to 469 miles (aPR 1.59; 95% CI 1.31–1.94 when compared to meats that traveled < 194 miles). However, sensitivity analyses revealed that New York sold the meat with the highest prevalence of MDR Salmonella contamination (4.84%). In this secondary analysis of NARMS data, both geographic location where products were sold and the shipping distance were associated with microbial contamination on retail meat.

Control of Salmonella in Chicken Meat by a Phage Cocktail in Combination with Propionic Acid and Modified Atmosphere Packaging.

Salmonella contamination in poultry meat is an important food safety issue as this pathogen can lead to serious illness and economic losses worldwide. In poultry meat processing, a variety of strong bacteriostatic agents has been introduced for controlling Salmonella including bacteriophages (phages), organic acids, and modified atmosphere packaging (MAP). In our study, two selected phages including vB_SenM_P7 and vB_SenP_P32 were used in combination with propionic acid (PA) and MAP for controlling Salmonella of multiple serovars on chicken meat under storage at 4 °C. The two phages showed strong lytic activity against over 72 serovars of Salmonella tested (25.0 to 80.6%). Phages, vB_SenM_P7 and vB_SenP_P32 showed 40% and 60% survival rates, respectively, after the exposure to temperatures up to 70 °C. Both phages remained active, with nearly 100% survival at a wide range of pH (2 to 12) and 15% NaCl (w/v). The available chlorine up to 0.3% (v/v) led to a phage survival rate of 80-100%. A combination of Salmonella phage cocktail and 0.5% PA could reduce Salmonella counts in vitro by 4 log CFU/mL on day 3 whereas a phage cocktail and 0.25% PA showed a 4-log reduction on day 5 during storage at 4 °C. For the phage treatment alone, a 0.3-log reduction of Salmonella was observed on day 1 of storage at 4 °C. In the chicken meat model, treatment by a phage cocktail and PA at both concentrations in MAP conditions resulted in a complete reduction of Salmonella cells (4-5 log unit/g) on day 2 of storage whereas each single treatment under MAP conditions showed a complete cell reduction on day 4. For the meat sensory evaluation, chicken meat treated with a phage cocktail-PA (0.5%) in MAP condition showed the highest preference scores, suggesting highly acceptability and satisfactory. These findings suggest that a combined treatment using a phage cocktail and PA in MAP conditions effectively control Salmonella in poultry meat during storage at low temperature to improve the quality and safety of food.

Manufacturing practices as potential sources of cadmium and other relevant metals in processed meat products. Risk and nutritional assessment

Processed meat products could constitute a relevant source of cadmium (Cd) and other toxic elements in the diet as they could contain organ meats (e.g. kidneys, liver) known to accumulate metals. Additionally, these products could be contaminated due to metal transfer from the machinery during processing and, in the case of canned meats, metal migration from the container could also occur. We analyzed Cd together with arsenic (As), chromium (Cr), copper (Cu), iron (Fe), nickel (Ni), lead (Pb), tin (Sn) and zinc (Zn) in heavily processed meat products from low, medium, and high-cost US supermarkets (n = 75). These elements were analyzed using inductively coupled plasma mass spectrometry (ICP-MS) and the results were expressed on a wet weight basis. The limits of detection (LOD) for the elements analyzed were: 2.8 μg/kg for As, 0.46 μg/kg for Cd, 2.3 μg/kg for Cr, 7.0 μg/kg for Cu, 41 μg/kg for Fe, 2.4 μg/kg for Ni, 0.83 μg/kg for Pb and 4.3 μg/kg for Sn and 5.6 μg/kg for Zn. Cd was detected in the vast majority of the samples presenting an overall median (IQR) concentration of 3.71 (2.10, 5.34) μg/kg. The products with the highest median Cd concentrations were beef franks and pork cheese sausages from the low-cost supermarket, while spam (from the low and medium-cost supermarkets) presented the lowest. The elements As, Sn and Pb were mainly undetectable. Cr and Ni were detected in most of the samples displaying overall median (IQR) concentrations of 18.39 (8.26, 36.18) μg/kg and 22.25 (12.66, 54.85) μg/kg, respectively. Cu, Fe and Zn were detectable in all the samples with overall median (IQR) concentrations of 312 (235, 493) μg/kg, 10.84 (7.36, 13.57) mg/kg and 13.73 (11.42, 18.12) mg/kg, respectively. Metal composition of these products does not evidence addition of organ meat nor Cd contamination during processing. Metal migration in canned meat (spam) is also unlikely. All processed meat samples presented metal concentrations below the maximum levels set by the Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO) and the European Union (EU). The estimated Cd intake due to the consumption of these products represented a minimal percentage of the tolerable weekly intake (TWI). Processed meat products from the low and medium-cost supermarkets generally had higher levels of Cd and, in similar products, lower levels of Fe and Zn than those from the high-cost supermarket.

The Occurrence of Polycyclic Aromatic Hydrocarbons in Fish Meat and Their Impact on Food Quality

Polycyclic Aromatic Hydrocarbons (PAHs) are organic compounds known to be potentially toxic for human health. Humans are exposed mostly through ingestion, but also through inhalation and skin contact. Thus, their concentrations in foods should be as low as possible. Fish products are appreciated as functional food, with high nutritional properties and organoleptic attributes. Despite these qualities, fish products may also contain PAHs. Humans are exposed to PAHs by eating fish meat, which can be contaminated from environmental sources, from industrial food processing methods, and from some home cooking practices. The main aspects concerning PAHs contamination of fish meat are briefly discussed: analysis and occurrence in some fish products, main factors and sources of contaminations, methodology of the determination of PAHs and current legislation on PAHs. The contamination of fish meat with PAHs has an impact on food quality. Mainly, topical studies from the last 20 years were taken into account, and also some studies that were the basis of the research in PAHs. The following platforms were used in the search: Web of Science and Scopus.

Prevalence of Enterobacteriaceae Producing Extended Spectrum Beta-Lactamase (ESBL) in Broiler Meat (Gallus domesticus) Sold in Regional Markets of West Surabaya

Broiler meat is a foodstuff that is easily damaged by bacterial growth. Several pathogenic bacteria from the Enterobacteriaceae family have also been found as contaminants in chicken meat. While Extended Spectrum Beta-Lactamases (ESBL) are enzymes that have the ability to hydrolyze antibiotics of the penicillin class, first, second, and third generation cephalosporins as well as the monobactam group. Based on this phenomenon, the researchers wanted to examine the prevalence of the ESBL-producing Enterobacteriaceae family in broiler chicken (Gallus domesticus) meat sold in the West Surabaya market. This research is a descriptive observational type using a cross-sectional approach. The population in this study was broiler chicken meat taken from broiler traders in several markets in West Surabaya which had met the inclusion and exclusion criteria with a large sample of 50 samples. Then the data were analyzed using the chi-square test. The results of the analysis showed that 13 samples produced ESBL. The prevalence of Enterobacteriaceae bacteria producing ESBL in broiler chicken (Gallus domesticus) meat in several markets in West Surabaya is 26% of the 50 samples used. The results of the chi-square test showed that there was no significant difference between locations where ESBL was found.

Systematic Review and Meta-Analysis of Campylobacter Species Contamination in Poultry, Meat, and Processing Environments in South Korea.

Campylobacter spp. constitute a significant global threat as a leading cause of foodborne illnesses, with poultry meat as a prominent reservoir for these pathogens. South Korea is known for its diverse poultry consumption habits, and continuous outbreaks make it a matter of concern to perform a meta-analysis to identify the primary source of contamination. This systematic review and meta-analysis aimed to assess and compare the prevalence of Campylobacter in various poultry and meat types while also considering the importance of environmental factors in South Korea. The meta-analysis revealed that duck meat exhibited the highest prevalence of Campylobacter, with a pooled estimate of 70.46% (95% CI: 42.80% to 88.38%), followed by chicken meat at a pooled prevalence of 36.17% (95% CI: 26.44% to 47.91%). Additionally, our analysis highlighted the predominance of C. jejuni and C. coli in South Korea. These findings underscore the importance of implementing rigorous food safety measures and establishing robust surveillance programs in the poultry industry to mitigate the risk of Campylobacter-related foodborne illnesses associated with meat consumption in South Korea.

Hygiene Knowledge and Practices of Portuguese Hunters Using Wild Boar Meat for Private Consumption

The microbiological contamination of wild boar meat depends on the hygiene practices that hunters apply during its preparation, from the point of collection to its refrigeration. This study assesses Portuguese hunters’ knowledge of hygiene practices when handling wild boar carcasses that can jeopardise meat safety. A general structured survey entitled “Private consumption of game meat and good hygiene practices” was distributed to Portuguese hunters. Of the 206 respondents, 95% use wild boar meat for private consumption without prior inspection or initial examination by a veterinarian. This study also revealed that the vast majority of respondents have several risky practices that can compromise the safety of wild boar meat consumed (evisceration, handling, refrigeration, and transport). It is also evident that there is a lack of knowledge related to recognising lesions compatible with zoonotic infections in the hunted animals. These inappropriate knowledge and practices can pose a risk to hunters (occupational zoonotic health) and consumers (foodborne diseases). To reduce this risk, hunters need to be trained and informed about proper game meat handling practices.

Developments in tick vaccines–An update

Ticks are the obligate haematophagous and economically important ectoparasites parasitizing various domestic and wild animals, especially amphibians, reptiles, birds and mammals. They are second to mosquitoes in terms of being competent and versatile vectors of many bacterial, viral, protozoan and rickettsial diseases. They are responsible for causing direct and indirect losses to livestock industry. Current control methods are primarily based on use of acaricides. Due to the development of acaricide resistance, environment contamination and residues in meat and milk, control of ticks through immunization appears to be most feasible, cost-effective and environment friendly method. Identification of protective tick antigen is the main limiting step in vaccine development. Tick antigen should have critical function in tick, so that if the function is disrupted, it would lead to death or reduce the fecundity at the levels that will impact the tick population. Various protective, exposed and concealed candidate antigens have been identified and characterized by adopting different strategies like immune-mapping, expression library immunization (EST), RNA interference and bioinformatics. In this review, an attempt has been made to present a comprehensive account on vaccine development in ticks.