Eat Meat Products Research Articles

First use of tissue exudate serology to identify Toxocara spp. infection in food animals

Toxocara canis and Toxocara cati are globally distributed, zoonotic roundworm parasites. Human infection can have serious clinical consequences including blindness and brain disorders. In addition to ingesting environmental eggs, humans can become infected by eating infective larvae in raw or undercooked meat products. To date, no studies have assessed the prevalence of Toxocara spp. larvae in meat from animals consumed as food in the UK or assessed tissue exudates for the presence of anti-Toxocara antibodies. This study aimed to assess the potential risk to consumers eating meat products from animals infected with Toxocara spp. Tissue samples were obtained from 155 different food producing animals in the south, southwest and east of England, UK. Tissue samples (n = 226), either muscle or liver, were processed by artificial digestion followed by microscopic sediment evaluation for Toxocara spp. larvae, and tissue exudate samples (n = 141) were tested for the presence of anti-Toxocara antibodies using a commercial ELISA kit. A logistic regression model was used to compare anti-Toxocara antibody prevalence by host species, tissue type and source. While no larvae were found by microscopic examination after tissue digestion, the overall prevalence of anti-Toxocara antibodies in tissue exudates was 27.7%. By species, 35.3% of cattle (n = 34), 15.0% of sheep (n = 60), 54.6% of goats (n = 11) and 61.1% of pigs (n = 18) had anti-Toxocara antibodies. Logistic regression analysis found pigs were more likely to be positive for anti-Toxocara antibodies (odds ration (OR) = 2.89, P = 0.0786) compared with the other species sampled but only at a 10% significance level. The high prevalence of anti-Toxocara antibodies in tissue exudates suggests that exposure of food animals to this parasite is common in England. Tissue exudate serology on meat products within the human food chain could be applied in support of food safety and to identify practices that increase risks of foodborne transmission of zoonotic toxocariasis.

Production, Nutritional Quality and Microbial Safety of Selected Nigerian Dried Meat Products: A Review

Production and consumption of dried meat products are increasing considerably across all nations because they are nutritious, low in fat, easily accessible, and convenient for customers to eat. Over the years, its roles have become vital in human diet as they are consumed to combat protein malnutrition and boost food security of undernourished people in underdeveloped and developing nations. Initially, dried meat products are made to satisfy consumer expectations for sensory and nutritional attributes as well as to reduce meat wastage and increase the meat shelf life during prolonged transportation and storage. Recently, the discovery of contamination that is above the minimal threshold advised for meat safety has made the safety of dried meat products the focus of microbiological evaluation. It is well recognized that eating meat products with poisoning microorganisms could put customers at risk for health problems. As a result, it is critical to refocus the research to determine the viability of dried meat products for eating after production by evaluating the production processes, nutritional quality, and microbial safety. Therefore, this review aimed to highlight the production procedures, nutritional quality and microbial safety of dried meat products and their suitability for consumption after production.

Listeria monocytogenes in ready to eat meat products from Zambia: phenotypical and genomic characterization of isolates.

The contamination of ready to eat foods (RTE) products due to Listeria monocytogenes could compromise the products safety becoming a great risk for the consumers. The high presence of L. monocytogenes in RTE products has been described worldwide, but few data are available about these products from African countries. The aims of this study were to report the presence of L. monocytogenes in Zambian RTE products, providing genomic characterization and data on similarity with African circulating strains using whole genome sequencing (WGS). A total of 304 RTE products, produced by different Zambian manufacturers, were purchased at retail, from major supermarkets located in Lusaka, Zambia, comprising 130 dairy and 174 meat products. L. monocytogenes was detected only in 18 (10.3%) RTE meat products of the 174 samples tested. The MLST analysis grouped the 18 L. monocytogenes isolates in 7 clonal complexes (CCs): CC1 (n = 5), CC2 (n = 4), CC9 (n = 4), CC5 (n = 2), CC121 (n = 1), CC155 (n = 1), and CC3 (n = 1). According to the cgMLST results, several clusters were detected, in particular belonging to hyper-virulent clones CC1 and CC2. Regarding the virulence factors, a complete L. monocytogenes Pathogenicity Island 3 (LIPI-3) was present both in the CC1 and CC3, in addition to LIPI-1. Several resistance genes and mobile genetic elements were detected, including Stress Islands, the bcrABC cassette and Tn6188_qac transposon, plasmids and intact prophages. Despite being a first preliminary work with a limited number of samples and isolates, this study helped to increase existing knowledge on contaminated RTE products in Zambia, confirming the presence of hyper-virulent L. monocytogenes CCs, which could play an important role in human diseases, posing a public health concern for consumers.

Eating Habits with Climate Impact: At Which Meals and How Often Do 6- to 11-year-olds Eat Meat and Meat Products?

Climate change presents one of the greatest public health challenges. Regarding diet, the production of animal-based foods contributes significantly to greenhouse gas emissions. In Germany, even children often eat more meat and meat products than is recommended for a healthy diet. To plan, implement, and tailor interventions to the needs of different target groups, it is crucial to better understand people's eating habits. Using data from 4-day eating records of 1,190 participants of the EsKiMo II study (Nutrition study as KiGGS module, 2nd survey), which was carried out nationwide in Germany from 2015 to 2017, a detailed analysis of the consumption of meat and meat products of children aged 6-11 years, including consumption quantities and frequencies with regard to different meals, was conducted. On average, children ate 71 g of meat and meat products per day, 2/3 of the amount during lunch and dinner. More red meat (pork, beef, and lamb) were chosen than poultry. Almost half of the children ate these food items twice a day, another 40% once a day. Only five percent consumed meat or meat products less than once a day. Meat and meat products are therefore part of the daily diet of almost all children at this age with a general high intake among both boys and girls. Consumption could be reduced by replacing meat and meat products with vegetarian dishes or plant-based sandwich fillings, particularly for lunch and dinner. While school lunch can considerably contribute to a healthy and climate-friendly diet, families should also reduce meat servings at dinner.

Nutrition as Prevention of Diet-Related Diseases-A Cross-Sectional Study among Children and Young Adults with Down Syndrome.

The aim of this study was to assess the diet of children with Down syndrome (DS) and to identify potential dietary mistakes made by their parents. The study was conducted among 195 parents of people with DS between November 2020 and March 2021. Data for the study were collected anonymously using the CAWI method. 122 (62.6%) people with DS did not eliminate any nutrient from their diet. By contrast, in the study group, the following numbers of people reported the following dietary restrictions: 51 (26.2%) gluten, 56 (28.7%) lactose, 17 (8.7%) casein, 26 (13.3%) sucrose, 2 (1.0%) histamine, 2 (1.0%) lectins, and 1 (0.5%) dairy. The most frequent response for vegetable and fruit consumption was once a day, with 83 (42.6%) and 87 (44.6%) parents indicating this. The most frequent response for dairy product consumption was every day, with 72 (36.9%) parents indicating this, while 36 (20%) parents stated that their children do not eat dairy products at all. In the study group, the most frequent response for meat consumption was several times a week, this was indicated by 107 (54.9%) parents, while 1 (0.5%) of them said that their children do not eat meat products at all. The most frequent response for fish consumption was 1-2 times a week, this answer was indicated by 101 (51.8%) parents, while 13 (6.7%) said that their children do not eat these products at all. A majority of the subjects with DS are usually fed in a normal way, but nutritional mistakes are made by the parents. Special attention should be paid to prolonging the period of natural feeding.

Microbial Profile of Some Ready to Eat Meat Products Retailed for Sale in Al Beida City, Libya

Microbial Profile of Some Ready to Eat Meat Products Retailed for Sale in Al Beida City, Libya

The Outstanding Effect of Casein and α-Lactalbumin on Multidrug Resistance Staphylococcus aureus Isolated from Ready to Eat Meat Products and Human Samples

The Outstanding Effect of Casein and α-Lactalbumin on Multidrug Resistance Staphylococcus aureus Isolated from Ready to Eat Meat Products and Human Samples

DETERMINATION OF SOME MICROBIOLOGICAL, CHEMICAL AND HISTOLOGICAL PROPERTIES OF SALAMI AND SAUSAGES SOLD IN MARKETS

Salami and Sausage are ready to eat meat products that can pose a risk for human health. This study was aimed to determine the some microbiological, chemical and histological properties of 31 salami and 23 sausages from different companies offered for sale in markets, Turkey. The total aerobic mesophilic bacteria (TAMB), yeast and mould enumeration, lactic acid bacteria and psychrophilic bacteria count were evaluated. The water activity, pH, moisture content, and ash content were analysed. The mean TAMB value of salami and sausage samples were 2.30 log CFU/g and 2.80 log CFU/g, respectively (P>0.05). The water activity was found as 0.97 for both samples. The pH value of salami and sausage samples were 5.94 and 5.87, respectively (P>0.05). Moisture content was higher in salami samples (63.80%) than sausage samples (62.00%) (P>0.05). The average ash content in salami samples was 2.15%, while it was 2.80% in sausage samples (P>0.05). In conclusion, the microbiological and chemical analysis of sausage and salami products were within the range of Turkish standards. However, histological analysis revealed that some packed sausage and salami products sold in market are manufactured from lower-value trimmed food.

Insects as Feed for Farmed Poultry: Are Italian Consumers Ready to Embrace This Innovation?

Simple SummaryResearch into alternative protein sources might help to reduce environmental pollution and increase animal welfare. Insect proteins used in feed production could represent a good solution for these environmental and ethical problems. However, consumer acceptance of insects as feed must be carefully considered, along with the role of information in affecting the acceptance of such feed. In this study, we tested how non-technical information on the benefits of introducing insects as feed for farmed animals convinced a group of Italian consumers to accept duck meat fed either with insect-based meal or live insects. We found that providing information on the environmental, safety, nutritional, and taste-related aspects of insect-based feed as a protein substitute in the poultry sector increased the consumers’ acceptance of using insects as feed, as well as their readiness to purchase and consume these products. Our results show that some sociodemographic attributes, i.e., gender, age, and education level, are significantly related with the acceptance of products from insect-fed animals. The inclusion of insects as a protein source in feed production is not only related to technical, economical, and normative restrictions but is also affected by consumer acceptance. In this study, we evaluated consumers’ attitudes, intention to purchase and eat, and willingness to pay for meat obtained from a farmed duck fed with insect-based meal or a live insect diet. We conducted a survey among a sample of 565 consumers to test the effects of information about the benefits of using insects as feed on consumers’ attitudes towards animal-based products fed with insects. Providing information on the sustainability and nutritional benefits of using insects as feed increased both attitude towards and intention to purchase and eat meat products made from animals fed with insects. In the treatment group, we found a significant reduction from 21.9 to 14.0% in those who wanted to be compensated for buying a duck fed with an insect-based meal and an increase in those willing to pay the same price—from 64.9 to 72.7%. The information treatment significantly increased the intention to eat such products, suggesting that increasing consumers’ knowledge might help in reducing the fears and misconceptions around the topic of using insects as a feed source.

Quality attributes and safety of processed meat products in Ibadan, Nigeria

Consumption of processed meat products has greatly increased due to availability and accessibility of ready to eat meat products. Despite increased patronage of ready to eat meat products, food safety implication of processed ready-to-eat-meat products is of global concern. Against this background, this study was aimed at assessing the quality and safety of processed ready to eat meat products sold in Ibadan. Samples of asun, suya and kundi were randomly collected from four selected markets in Ibadan metropolis and subjected to chemical analyses. The total cholesterol content in suya (1538.00 mg/100mg) was significantly higher (P<0.05) than in asun (1277.60 mg/100mg) and kundi (1277.60 mg/100mg). Kundi had significantly (P<0.005) higher crude protein (70.66 %) and ether extract (23.42 %) than asun with 20.17 % and 10.85 % ether extract, respectively. Lipid peroxidation of suya (6.18 mg/MDA/kg) at day 28 was significantly higher (P<0.05) than kundi (4.50 mg/MDA/kg) and asun (4.19 mg/MDA/kg). The total polycyclic aromatic hydrocarbon (TPAH) was 5.31μg/kg in suya, 2.02μg/kg in asun and 1.55μg/kg in kundi. The total heterocyclic aromatic amine (THAA) was 51.66 ng/g in suya, 28.12 ng/g in asun and 23.70 ng/g in kundi. The total heterotrophic bacteria count in suya (28.17 ×10-3cfu/g) was higher than in kundi (11.19 ×10-3cfu/g) and asun (3.99×10-3cfu/g). Therefore, safe keeping and quality of suya in Ibadan metropolis was low based on the above parameters measured.

Exploring Meal and Snacking Behaviour of Older Adults in Australia and China.

Sensory perception and food preferences change as we age. This paper encompassed two studies with the aim being to investigate meal and snacking behaviour of older adults towards food, especially meat products, and understand the desirable characteristics of those products. A qualitative multivariate analysis (QMA) focus group with Australian and Chinese older (60–81 years old) adults was conducted. A conjoint concept database was used to determine older consumers’ wants and needs for food in Australia and China. The QMA suggested that Australian consumers are not eating a proper breakfast or dinner but are ‘snacking’ throughout the day. In contrast, Chinese consumers are eating three regular meals through the day and occasionally snacks. For both groups, texture and flavour were key drivers for food choice. Difficulty in eating meat products was evident, e.g., beef jerky was found too dry and hard. Older consumers in China and Australia differed in responses to the four food categories investigated in terms of product traits and segmentation. Both the conjoint analysis and QMA showed that demographics have an impact on consumer preferences towards food. This research suggested that there is an opportunity to create ready-to-eat, nutrient dense products to enhance the wellness of older consumers.

Molecular Detection of Food Borne Pathogen Bacillus cereus in Ready to Eat Meat Products

Molecular Detection of Food Borne Pathogen Bacillus cereus in Ready to Eat Meat Products

ANTHROPOMETRIC MEASUREMENTS, DIETARY HABITS, SERUM LIPID AND GLUCOSE LEVELS IN RELATION TO HIGH BLOOD PRESSURE AMONG ADOLESCENT BOYS AND GIRLS IN CROATIA.

SUMMARYThe aim was to determine differences in anthropometric measurements, dietary habits, serum lipid and glucose levels in relation to high blood pressure (BP) among adolescent boys and girls in Croatia. The specific aim was to determine the effect of dietary habits and lifestyle on high BP in adolescents according to sex. The study included 260 (68.2%) adolescent girls and 121 (31.8%) boys with anthropometric data obtained (without missing values) from 246 girls and 111 boys. Participants answered questions from the questionnaire and anthropometric BP and blood test values were obtained. Non-parametric tests were used in analyses of reference intervals of systolic and diastolic BP in adolescent boys and girls according to age. High BP was defined as ≥90th percentile for adolescent girls and boys, with a value of ≥135/87.5 mm Hg. Mann-Whitney U test was used to analyze differences in anthropometric and laboratory values between the groups of girls and boys with high (≤90th percentile) and normal BP. Increase in systolic and diastolic BP was noted in the adolescents. In girls, BP values showed a decreasing systolic and increasing diastolic BP trend with age. Girls with high BP had a significantly higher body mass index (BMI) (p=0.020), waist circumference (WC) (p=0.002), waist-to-height ratio (WHtR) (p=0.016), waist-to-hip ratio (WHR) (p=0.043), hip circumference (HC) (p=0.015), triglyceride (TG) levels (p=0.021), higher prevalence of unhealthy diet at school breakfast (p=0.008) and lower prevalence of eating fish (p=0.02). Boys with high BP had a significantly higher BMI (p=0.045), WC (p=0.004), WHtR (p=0.017), WHR (p=0.022) and higher prevalence of eating meat products (p=0.015). Effective health interventions are needed to reduce the risk of developing cardiovascular diseases and preventing age-related illness.

ЯКУТСКАЯ НАЦИОНАЛЬНАЯ КУХНЯ: ТРАДИЦИИ И СОВРЕМЕННОСТЬ

The article examines the structure and peculiarities of the Yakut national cuisine strongly influenced by such factors as historical and ecological conditions, geographical environment and economic activity. For centuries, the Yakuts have preserved their nutritional traditions. Similar to other Turkic-Mongolian peoples, the Yakuts classify food into dairy products and meat products. According to the cultural tradition, the Yakuts start eating meat products in winter, after cattle slaughtering. In summer, after nationnal holiday Ysyakh and in the haymaking period, the Yakuts eat dairy products and fish. Vegetables and flour appeared in their ration with the arrival of the first Russian settlers.

Quality indices of some ready-to-eat meat products

Today's life style are vastly different from these of the past, as the fast pass of modern life styles and working women have led to changes in the food preparation and consumption habits. So, the demands of ready to eat meat products increased in Egyptian food market and received real consumer's preferability because they represent quick easily prepared meat meals and solve the problem of shortage of fresh meat of high price which isn't within the reach of large numbers of families with limited income A grand total of 90 random samples of ready-to-eat meat products (30 each of Kofta, Shawerma and Hawawshi samples)were collected randomly at different periods of time from varios restaurants in Benha city, Kalyobia governorate, Egypt., at different levels of sanitations. All collected samples were examined for assessment oftheir quality indices by bacteriological evaluation. The mean values of APC, Coliform and Staphylococcus aureuscounts in the examined samples were5.87×104± 1.14×104 cfu/g,2.17×103± 0.39×103cfu/g &4.59×103± 0.73×103cfu/gfor Kofta samples; 9.92×104± 2.01×104 cfu/g, 5.61×103± 0.82×103 cfu/g &8.05×103± 1.48×103cfu/gfor Shawerma; 3.64×105± 0.58×105 cfu/g, 1.32×104± 0.25×104 cfu/g &2.16×104± 0.31×104cfu/gfor Hawawshi samples,respectively.Also Enteropathogenic E.colistrains were founded in the examinedsamples.

Antimicrobial effect of nisin on Bacillus cereus isolated from some meat products

Processed ready to eat meat products are considered the main source of infection with B. cereus which is an aerobic spore former bacteria commonly found in raw and processed foods. So, more cautions are needed to be considered in order to minimize the contamination of such products. Nisin is a natural preservative for many food products and can be used to inhibit the germination and outgrowth of spores. This study was designed to determine the antimicrobial effect of Nisin on B.Cereus inoculated into minced beef with an inoculation dose of 3×106. The use of Nisin in three different concentrations 10 ppm, 30 ppm and 50 ppm resulted in decrease in the B. cereus count (cfu) after five days from 5.0×107± 0.82×107(initial bacterial load) to 2.46×106± 0.35×106 with reduction percentage 95.1%,100% and 100% at concentration 10 ppm and no B. cereus was detected at 30ppm and 50ppm respectively. As a conclusion, Nisin can be used as a safe anti-microbial food preservative for meat products without affecting the sensory characteristics and acceptability to consumer

Occurrence of Trichinella spp. in rats on pig farms.

The highest risk of trichinellosis for human is considered in eating meat products containing live larvae, mostly from wild boars or pigs. Spreading of Trichinella spp. may occur in various ways, one of which is transmission by vectors. The rat is considered to be the most common vector for Trichinella parasite. The population of rats living on pig farms can play an important role in maintaining or spreading the parasite to other animals. The aim of presented survey was to investigate the occurrence of Trichinella spp. in rats on farms with pigs infected with this parasite. From pig farms selected for study, the muscles of collected rats were investigated by magnetic stirrer digestion method to assess occurrence of Trichinella in the rat population. Isolated Trichinella parasites were identified under stereomicroscope and multiplex PCR were performed for species identification. Rats infected with Trichinella spp. were discovered on three of five investigated pig farms. The mean extent of invasion in rats from the studied farms was 23.33%. The calculated medium intensity of invasion was 4.09 lpg (larvae per gram) (SD 5.41). All larvae of Trichinella discovered from rats were identified as T.spiralis. The results obtained indicate that in farms with a high prevalence of Trichinella invasion in pigs there are very likely to be found rats infected by this nematode. This suggests possibility to maintain the invasion in herd and spread into neighborhood farms.

PREVALENCE OF ENTEROTOXIGENIC AND MULTI-DRUG-RESISTANT Staphylococcus aureus IN READY TO EAT MEAT SANDWICHES

Due to recent spread of multiple drug resistant pathogens, this study was peformed to investigate the presence of multi-drug resistant enterotoxigenic Staphylococcus aureus (S. aureus) in some ready to eat meat products (RTE). For this, one hundred and forty samples of ready to eat meat sandwiches were collected from restaurants and street vendors in Zagazig city, Egypt. Staphylococcus aureus is one of the most important food poisoning bacteria in RTE. The counts were 3.31 ± 0.49, 2.86 ± 0.36, 3.28 ± 0.24, 3.92 ± 0.41, 2.52 ± 0.11, 3.64 ± 0.39 and 3.12 ± 0.35 log10 CFU/g in examined kofta, luncheon, burger, shawarma, hawawshi, liver and sausage sandwiches, respectively. The examined sandwiches were categorized into good (32.1%), acceptable (32.9%), unsatisfactory (26.4%) and potentially hazard (8.6%). About 72.7 % of examined S. aureus strains carry one or more staphylococcal enterotoxin (se) genes and mecA gene detected in 81.8% of coagulase positive S. aureus. The antibiogram showed that 100% of S. aureus isolates were resistant to kanamycin, 92% for penicillin and neomycin, 84% for oxacillin and erythromycin and 68% for ampicillin and nalidixic acid. The average of multi-antibiotic resistant (MAR) index of isolated S. aureus was 0.59. Moreover, five isolates were resistant to all tested antibiotic.

Use of NMR Relaxometry to identify frankfurters of different meat sources

ABSTRACTFrankfurters are categorised as ready to eat meat products and are prepared by using different meat sources including beef, chicken, turkey or pork or mixtures of them. Due to cost and feasibility, it is very common to adulterate beef-, chicken- and turkey-based frankfurters with pork meat. Since pork is not consumed by some part of the population due to religion, it is important to identify pork frankfurters based on easy quality control methods. In this study, NMR Relaxometry was used to differentiate four different frankfurter types based on their relaxation times. Relaxation measurements were conducted on three permanent field benchtop NMR spectrometers (13.52/20.34/22.35 MHz) and also using an FFC Relaxometer at a frequency range of 40 kHz–8.86 MHz. Physical properties of frankfurters such as moisture and solid fat contents, water activity (aw) and hardness values were also measured. Results showed that among the permanent field systems, 22.34 MHz was the best to differentiate frankfurters based on both T1 and T2 relaxation times. FFC experiments also showed that the dependence of T1 with respect to frequency follows a well fitted power law behaviour throughout the whole frequency range (R2 > 0.97) and the highest difference on T1 was observed at the lowest frequency of 40 kHz. Thus the results of the study showed that NMR Relaxometry has the potential to discriminate frankfurters of different meat origin. Further studies are needed to detect the authenticity of the type of mixture in frankfurters.

Detection of nitrite in processed and ready to eat meat products in and around Kolkata

Detection of nitrite in processed and ready to eat meat products in and around Kolkata