Meat Industry Research Articles

Antimicrobial Resistance Profiles of Listeria Species Recovered from Retail Outlets in Gauteng Province, South Africa

The study determined the antimicrobial resistance (AMR) profiles of Listeria spp. (L. monocytogenes, L. innocua, and L. welshimeri) recovered from beef and beef products sold at retail outlets in Gauteng Province, South Africa. A total of 112 isolates of Listeria spp., including L. monocytogenes (37), L. innocua (65), and L. welshimeri (10), were recovered from beef and beef products collected from 48 retail outlets. Listeria spp. was recovered by direct selective plating following selective enrichment, and PCR was used to confirm and characterize recovered isolates. The disc diffusion method determined the resistance to 16 antimicrobial agents. All 112 isolates of Listeria spp. exhibited resistance to one or more antibiotics (P < 0.05). The prevalence of AMR in Listeria isolates was high for nalidixic acid (99.1%) and cefotaxime (80.4%) but low for gentamycin (2.7%), sulfamethoxazole-trimethoprim (3.6%), azithromycin (5.4%), and doxycycline (6.3%). Overall, for the three species of Listeria, the prevalence of resistance varied significantly only for streptomycin (P = 0.016) and tetracycline (P = 0.034). Multidrug-resistant isolates were detected in 75.7% (28/37), 61.5% (40/65), and 80% (8/10) isolates of L. monocytogenes, L. innocua, and L. welshimeri, respectively. The prevalence of AMR was significantly affected by the location and size of retail outlets, type of beef and beef products, and serogroups of L. monocytogenes. The high prevalence of AMR, particularly among the L. monocytogenes isolates, poses potential therapeutic implications for human consumers of contaminated beef products. There is, therefore, a need to regulate and enforce the use of antimicrobial agents in humans and animals in South Africa.

Assessing the efficacy of electrolyzed water for sanitizing contaminated stainless-steel surfaces in the meat industry

Electrolyzed water (EW) presents promising potential as an alternative sanitation solution, offering cost savings and eliminating the need for harsh chemicals in food factories. This study investigates EW's efficacy in cleaning contaminated stainless-steel plates. Some plates were covered with meat residues, and the upper side of the plate's surfaces were inoculated with Escherichia coli ATCC 10536. Plates were then immersed in sterile distilled water (SDW) (pH: 7 ± 1), acidic electrolyzed water (AcEW) (free chlorine: 4.21 ± 0.05 mg/L, oxidation-reduction potential (ORP): 1168 ± 3.54 mV, pH: 2.74 ± 0.03), or alkaline electrolyzed water (AlEW) (ORP: 817 ± 8.49 mV, pH: 11.38 ± 0.01), at different temperatures (30 or 50 °C) for 30 s. The cleanliness of plates was confirmed microbiologically when no E. coli was detected, (below 1.0 log CFU/cm2). Treatment with SDW resulted in a modest reduction of the E. coli by 1.67 ± 0.84 log CFU/cm2 (±70% of the survived population). At 30 °C, E. coli was undetectable when AlEW was used without meat residue. At 50 °C, E. coli was undetectable when either AcEW or AlEW was used without meat residue. Visual and tactile inspections were conducted to validate cleanliness. The visual examination was performed after cleaning the plates with EW to ensure they appeared clean. However, tactile inspection indicated the presence of residues. Subsequent microbial analysis revealed 1.50 ± 0.87 log CFU/100 cm2 (±36% of the surviving population) of E. coli. This study demonstrated that meat residues on food-contact surfaces create a barrier to sanitation, necessitating mechanical action and heat for improved cleanliness.

Innovative Implementation of Computational Fluid Dynamics in Proteins Denaturation Process Prediction in Goose Breast Meat and Heat Treatment Processes Optimization

This study aimed to calculate the optimal thermal processing parameters for goose meat using CFD simulation. CFD provides a precise determination of heat treatment conditions by predicting protein denaturation and mass loss, leading to higher quality and improved sensory experience and, thus, acceptance of products. Accurate calculation of these conditions reduces energy losses and enhances process efficiency in the food industry. This study focused on the prediction of protein denaturation and cooking loss in goose breast meat during roasting. Specific CFD techniques, including conjugate heat transfer and phase change models, were utilized to ensure accuracy in protein denaturation prediction. These models accounted for variations in meat composition, such as fat and water content across different samples, which improved the accuracy of the predictions. Optimal conditions were determined using a mathematical model. These conditions were 164.65 °C, 63.58% humidity, and a fan rotation of 16.59 rpm for 2000 s. The myosin, collagen, and actin denaturation levels, as well as cooking loss, closely matched predicted values. The findings show that CFD is a valuable method for evaluating protein denaturation and cooking loss in goose breast meat, potentially improving product quality and consistency in gastronomy and the meat industry. This innovative optimization method enhances food production efficiency and elevates sensory characteristics, physicochemical properties, and nutritional value, contributing to consumer satisfaction and market competitiveness. The model proposed in this paper can be adapted to predict denaturation in other types of meat or food products with necessary modifications, offering broad applicability. Potential limitations of using CFD in protein denaturation prediction in complex food matrices include the need for detailed compositional data and computational resources, which can be addressed in future research.

Exploring Sustainability and Efficiency of Production Models in the Spanish Beef Cattle Industry through External Logistic Biplot

Livestock farming, especially the beef cattle sector, plays a crucial role in the economy and social and environmental balance and occupies a prominent position in Spain. The aim of this study is to highlight the positive impact of this sector in socioeconomic, food, natural heritage conservation, and environmental management aspects in order to obtain an accurate profile of the national panorama and to propose sample subgroups. For this purpose, 252 beef cattle farms in Spain were examined in detail, and the external logistic biplot (ELB) was used with a multivariate approach and from an algebraic and computational perspective. By addressing aspects such as infrastructure, feeding strategies, waste management, biodiversity, productivity, and sustainability, similarities and differences between cattle farms have been obtained, providing an analytical tool for the livestock sector and generating key knowledge on its functioning and contributions to society and the environment. The analysis revealed accuracy in the zootechnical classification of livestock farms, their feeding strategies, and genetics. Finally, significant regional differences in prevailing livestock practices were identified.

Potential of two-dimensional correlation-based dual-band visible/near infrared spectroscopy to predict total volatile basic nitrogen content in meat

In the meat industry, it is essential to monitor the total volatile basic nitrogen (TVB-N) content due to its impact on human diets safety. In the present study, two-dimensional correlation spectroscopy (2D-COS) was combined with dual-band visible/near-infrared spectroscopy to identify the characteristic wavelengths of TVB-N in pork meat during storage. Reflectance spectra of pork longissimus dorsi muscles at 350–1100 nm and 1000–2500 nm were obtained during a 13-day storage period. The dual-band spectra were merged via parabolic fitting, and subjected to pre-treatments using absorbance conversion, first derivation (FD), and standard normal variate transformation (SNV). Then, the storage day was used as the external perturbation factor, and 2D-COS was performed on the dynamic spectra to identify TVB-N-related wavebands. Twenty-five characteristic wavelengths were selected, and a simplified partial least square regression (PLSR) model was established with a correlation coefficient (Rp) of 0.9591, root mean square error on prediction (RMSEP) of 1.8341 mg/100 g, and relative percent deviation (RPD) of 3.2518. These results outperformed those of the model based on full wavebands data (Rp = 0.9215, RMSEP = 2.8191 mg/100 g, RPD = 2.1114). This study accurately predicted TVB-N values in pork meat, and the integration of 2D-COS and dual-band spectra had great potential for real-time meat freshness evaluation.

Machine learning supported ground beef freshness monitoring based on near‐infrared and paper chromogenic array

AbstractMaintaining freshness and quality is crucial in the meat industry, as lipid oxidation can lead to undesirable odors, flavors, and potential health risks. Traditional methods for assessing meat freshness often involve time‐consuming and destructive techniques, highlighting the need for rapid, noninvasive approaches. Recent advancements in spectroscopic and chromogenic sensor array technologies have opened up new avenues for monitoring meat quality parameters, offering the potential for real‐time, accurate, and cost‐effective solutions. As thiobarbituric acid reactive substances (TBARS) value is a classic indicator of meat lipid oxidation, this study investigated the data fusion of near‐infrared spectroscopy (NIR) and paper chromogenic array (PCA) for monitoring ground beef TBARS. A standardized PCA was fabricated by photolithography with nine chemoresponsive dyes. Changes in ground beef volatile organic compounds during storage were captured in the shifts of PCA color patterns. Nippy, an open‐source Python module, was used for automated NIR spectra preprocessing. The optimal preprocessing pipeline was found by 10‐fold cross‐validation in machine learning model development. Among optimized models, partial least square regression showed the best performance in coefficient of determination (R2) of .9477, root mean squared error of prediction of 0.0545 mg malondialdehyde/kg meat, and residual prediction deviation of 4.3717. The promising result of this study indicated the potential for NIR and PCA combinations to monitor TBARS values for ground beef freshness assessment.

Biomimicry in construction: Glycoprotein-stabilised adobe bricks for enhanced compressive strength inspired by termites mounds

Earth is a green building material with very low embodied energy and almost zero greenhouse gas emissions. However, it lacks strength and durability when used without stabilisation. By incorporating responsibly sourced stabilisers, it is possible to enhance the strength of this material. In this study, adobe bricks stabilised using bio-inspired stabilisers were investigated. This research was inspired by the high strength and durability of termite mounds, exploring the stabiliser behind such robust natural constructions. Termites build their mounds by incorporating a glycoprotein from their saliva to cement the sub-soil particles together. Biomimicry has been employed to investigate the potential use of the termites' construction stabiliser in adobe bricks. Three glycoproteins from meat and fish industry waste were identified as potential stabilisers in adobe bricks. Bovine serum albumin (BSA) from cows' blood, mucin from the porcine stomach, and gelatine from cold-water fish skin were the three stabilisers used in this study. Two soils were used to prepare adobe bricks for testing. The primary soil used in this study was from Devon in the United Kingdom (UK). The second soil was obtained from the Mayo neighbourhood in Khartoum, Sudan, and used only in key tests. Adobe bricks were made and stabilised with different concentrations of these bio-inspired stabilisers. Controlled unstabilised adobe bricks were used for comparison. The bricks were tested for their unconfined compressive strength. The main conclusion of this study is that BSA has proven its potential to be used as a stabiliser in earth construction. Using 0.5 % BSA resulted in a 17 % and 41 % increase in the unconfined compressive strength of the British and Sudanese adobe bricks, respectively. In addition, using 5 % BSA resulted in a 203 % and 97 % increase in the unconfined compressive strength of the British and Sudanese adobe bricks, respectively. The compressive strength of BSA-stabilised adobe bricks is higher than that of earth bricks stabilised using 5 % cement and 5 % lime reported in the literature. Furthermore, the compressive strength of the 5 % BSA-stabilised adobe bricks is higher than the lower recommended compressive strength for the hollow concrete blocks in the UK. Hence, these BSA-stabilised adobe bricks could substitute hollow concrete blocks to construct internal walls. The other stabilisers tested did not significantly improve the unconfined compressive strength of the adobe bricks. The study underscores the value of biomimicry and proposes glycoproteins as viable natural stabilisers in earth construction, with further recommendations for in-depth research to optimise application methods and formulations.

Antimicrobial efficiency of rosemary, thyme and clove essential oils on the preservation of marinated chicken breasts (fillets)

Essential oils can be used as natural preservatives in the poultry meat industry. The aim of this research was to determine the effect of some essential oils on the microbial, physicochemical, and sensory properties of marinated chicken breast. For this purpose, rosemary, thyme, and clove essential oils were used at doses of 125 mg·kg-1 and 250 mg·kg-1 while marinating chicken breasts. After the marinated chicken breasts were divided into groups, they were stored in the refrigerator at 4°C. The results showed that 250 mg·kg-1 doses of essential oils, especially at 24 h, and rosemary had more inhibitory effects on some microbial (total mesophilic aerobic, total psychrophilic aerobic, and yeast–mold) parameters. However, the sensory groups with the addition of 125 mg·kg-1 were more accepted. Among these groups, the most acceptable group was the group that added 125 mg·kg-1 of thyme essential oil. The study shows that the use of thyme essential oil as an alternative to chemical preservatives may be beneficial both in extending the shelf life of marinated chicken breasts and in terms of consumer taste.

The impact of COVID-19 on sport hunting in Spain

ABSTRACT Sport hunting is considered a multifunctional and key activity in rural Europe, and after the first COVID-19 outbreaks in 2020, it was restrained in many countries, such as Spain. This study found that during the first year of pandemics the number of hunting licences was reduced by 9%, and hunting was overall decreased but varied among types of hunting, game species and commercial and non-commercial hunting (from 17 to 95%). COVID-19 negatively impacted hunting providers and the game meat industry, and the game bag was reduced for 80% of the species from 2019 to 2020. Mobility restrictions affected mainly hunting requiring several people and ‘non-local’ hunters. In 2021 the game bag returned partially to pre-COVID-19 levels, but the number of licences continued a sustained negative trend. In the likely event of future lockdowns, it will be useful for policy makers to consider hunting as performing essential functions, such as species and disease control, habitat management and wildlife monitoring.

Between cities and villages: the livestock economy in historical Palestine

This study aims at establishing a historically based model of animal husbandry in urban and rural settlements, in the Southern Levant. This type of model is required in the field of zooarchaeology, to better analyze and study ancient faunal remains. It also applies a non-traditional method to study and differentiate between urban and rural economies. For this aim, we used British Mandate tax files and village statistics. These are the best available historical documents for this period, that recorded herds management statistics in all settlements of Palestine. We selected only settlements inhabited by the indigenous population and divided the data into four environmental regions. We analyzed the livestock abundance and herd demography in each region. Each urban center was considered independently, while the rural villages were classified into three groups, based on the most common livestock (cattle, sheep, or goats). Results show economic variations between urban and rural settlements as well as regional trends, such as in pastoralism and agricultural management. In addition, meat industries were common in most urban centers, being the primary difference from rural economies. We applied this model to two large zooarchaeological case studies, dating from the Early Islamic to the Ottoman period; Mount Zion, located in the urban city of Jerusalem, and Tel Beth Shemesh (East), whose size and nature were not historically recorded. We found that the economic variations reflected in the model were also present in the faunal assemblages.

Relationships between European carcass evaluation and Meat Standards Australia grading scheme applied to young beef cattle

The European carcass grading scheme (EUROP) places large emphasis on meat yield and therefore on quantitative traits such as carcass conformation and superficial fat coverage. However, it falls short in considering sensory properties and consumer satisfaction. In contrast, the Meat Standards Australia (MSA) grading scheme considers, among others, animals' ossification, marbling, and ultimate pH as primary indicators of beef eating quality. This study aims to characterize MSA carcass grading scheme applied to the Italian beef production system, considering its significant role in European beef market. The study involved 3204 Charolais, Limousin, and crossbred young bulls and heifers slaughtered in a commercial Italian abattoir. Data collection spanned a broad range of variables, including animal characteristics, MSA traits, and EUROP carcass grading traits. Regardless of the sex of the animal, no significant relationship was observed between MSA traits and EUROP carcass grading scores. Factors such as sex, age, and arrival season at the fattening unit significantly affected most of MSA traits. Females had significantly higher marbling score, and lower ossification score and hump height than males. Animals imported in autumn and winter had significantly lower marbling score, but similar ossification score compared to those imported in spring and summer. Older females had the highest marbling scores. While further research is needed to assess whether the MSA grading scheme can be adapted to all different European rearing systems, results of this study are a prelude to the potential benefits that the MSA grading scheme can bring to the European beef industry.

Using chemical intramuscular fat percentage to predict visual marbling scores in Australian beef carcasses

Meat Standards Australia (MSA) marbling score and AUS-MEAT marbling represent key determinants of carcass value in the Australian beef industry and are well recognised traits in national and international markets. However, with the emergence of objective measurement technologies there are opportunities to grade beef carcasses using objective traits such as chemical intramuscular fat (IMF%) but abrupt changes to MSA and AUS-MEAT grading practices would cause significant disruption to the industry. Therefore, the objective of the study was to develop and validate models that transform chemical IMF% into equivalent MSA marbling scores and AUS-MEAT marbling. The second objective was to compare IMF%-derived and grader-derived MSA marbling scores when used as input values in the MSA model to generate predicted eating quality scores (MQ4). Carcasses (n = 5513) from industry experiments across 7 years (2017–2023) were graded for MSA marbling and AUS-MEAT marbling and sampled for chemical IMF%. Data were utilised to develop IMF%-derived models for MSA marbling score (IMF-MSAMB) and AUS-MEAT marbling (IMF-AUMB). Calibration performance was maintained when cross-validated and independently validated. The IMF-MSAMB model described 91% of the variation in MSA marbling score (Residual Standard Error (RSEV) = 57.9), with a slope of 0.90 and very small bias of −0.54. Similarly, IMF-AUMB described 88% of the variation in grader AUS-MEAT marbling (RSEV = 0.68) with a slope very close to 1 (0.94) and negligible bias (0.06). In addition, predicted MQ4 scores were almost equivalent irrespective of which marbling input value was used, across a suite of cut and cook combinations. Therefore, there is an opportunity for models to assist transition to the use of chemical IMF% in place of visual marbling scores. This would enable grading technologies to be calibrated and validated against chemical IMF%, whilst minimising industry disruption.

Chokeberry (Aronia melanocarpa) as natural antioxidant for the meat industry

Chokeberry (Aronia melanocarpa) as natural antioxidant for the meat industry

Monitoring the Aging and Edible Safety of Pork in Postmortem Storage Based on HSI and Wavelet Transform.

The process of meat postmortem aging is a complex one, in which improved tenderness and aroma coincide with negative effects such as water loss and microbial growth. Determining the optimal postmortem storage time for meat is crucial but also challenging. A new visual monitoring technique based on hyperspectral imaging (HSI) has been proposed to monitor pork aging progress. M. longissimus thoracis from 15 pigs were stored at 4 °C for 12 days while quality indexes and HSI spectra were measured daily. Based on changes in physical and chemical indicators, 100 out of the 180 pieces of meat were selected and classified into rigor mortis, aged, and spoilt meat. Discrete wavelet transform (DWT) technology was used to improve the accuracy of classification. DWT separated approximate and detailed signals from the spectrum, resulting in a significant increase in classification speed and precision. The support vector machine (SVM) model with 70 band spectra achieved remarkable classification accuracy of 97.06%. The study findings revealed that the aging and microbial spoilage process started at the edges of the meat, with varying rates from one pig to another. Using HSI and visualization techniques, it was possible to evaluate and portray the postmortem aging progress and edible safety of pork during storage. This technology has the potential to aid the meat industry in making informed decisions on the optimal storage and cooking times that would preserve the quality of the meat and ensure its safety for consumption.

Clean labelling sodium nitrite at pilot scale: In-situ reduction of nitrate from plant sources and its effects on the overall quality and safety of restructured cooked ham

Growing health and environmental concerns have increased demand for all-natural products, with a focus on clean labelling. Sodium nitrite is the most widely used additive in the meat industry because it imparts the typical cured flavour and colour to meat products and, most importantly, their microbiological safety. However, due to health concerns, the European Commission is proposing revised regulations to reduce nitrate and nitrite levels in meat products. As a result, the meat industry is actively seeking alternatives. This study explored the production of four cooked hams utilising nitrate-rich vegetable sources combined with two different nitrate-reducing commercial food cultures, alongside a control ham prepared with sodium nitrite (150 ppm). Microbiological, physico-chemical (pH, water activity, nitrate and nitrite concentration, lipid profile, lipid oxidation) and sensory (texture and colour profile) characterisation of the products was carried out. Challenge tests for Listeria monocytogenes, Clostridium sporogenes and Clostridium perfringens have been performed to assess the growth of pathogens, if present in the products. Results revealed comparable microbiological and physico-chemical profiles across ham formulations, with minor differences observed in colour parameters for sample C. The sensory analysis showed that for the pilot ham formulations A and D, there were no significant differences in consumer perception compared to the control ham. In the challenge tests, L. monocytogenes levels were similar in both control and tested hams. There were no significant differences in C. sporogenes and C. perfringens counts at any temperature or between test and control samples. These results indicate that this technology has a potential future in the cured meat sector, as regulators mandate the reduction of added synthetic chemicals and consumers seek healthier and more natural ingredients in their daily diets.

RESERVES AND DEVELOPMENT PROSPECTS OF ORGANIZATIONS OF THE MEAT AND DAIRY INDUSTRY OF THE VITEBSK REGION OF BELARUS

The country's meat and dairy industry has great production and innovation potential. At the same time, some organizations in the industry require rapid modernization and technical re-equipment of production processes. The work discusses measures, the implementation of which will make it possible to use the reserves available at enterprises and significantly update equipment, thereby helping to increase the economic efficiency of the functioning of organizations in the meat and dairy industry - an industry that is of great importance for the successful development of the entire Belarusian economy and is one of the sectors of specialization of the economy of the Vitebsk region. One of the possible directions of economic efficiency growth is the implementation of the meat and dairy cluster model. The purpose of creating a cluster is to centralize funds for the formation of production and market infrastructure, which will ensure the advanced development of the industry based on the implementation of a synergistic effect resulting from the combined action of economic mechanisms. In the future, different types of infrastructure, in turn, will have a positive impact on the development of the cluster itself. Almost all enterprises of the meat and dairy industry of the Vitebsk region have been modernized with the installation of automated lines, the range of aged cheeses with long shelf lives and cheeses with propionic acid bacteria has been expanded. This made it possible to significantly increase the utilization of milk processing capacities.

Smart bilayer film: Quality monitoring for freshness of fish and minced pork delights

Global concern over food spoilage and the pressing need for efficient spoilage detection methods have far-reaching implications for the well-being of millions of people worldwide. So, the emergence of systems capable of providing early detection and visible evidence of food spoilage has gained recognition as an essential tool in the fight against food spoilage. A smart bilayer label (SBL) was developed, which exhibits distinctive qualities, encompassing robust antioxidant and antimicrobial characteristics, responsive color alteration triggered by minor pH fluctuations, and the capability to exhibit color changes upon exposure to acetic acid and ammonia gas. The SBL shows robustness regarding mechanical, thermal, and barrier properties, including water and oxygen resistance and overall hydrophilicity. The ability of SBL to detect the freshness of fresh fish and minced pork at 6 °C was determined. Over time, for both fish and pork, an increase in pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and total viable counts (TVC) were detected. Notably, SBL changed to green on days 8 and 10 for fish and minced pork, respectively, corresponding to pH ranges of 7, indicating spoilage. This study validates the SBL as an effective freshness indicator, with a color change discernible to the naked eye (ΔE > 12), and highlights its potential for monitoring the quality of protein-rich products. Strong positive correlations between pH, TVB-N, TVC, and storage time underscore their interdependence (P < 0.01). The SBL’s ΔE positively correlates with pH, TVB-N, and TVC, affirming its effectiveness as a visual freshness indicator. These insights advance our understanding of the evolution of meat quality and endorse the SBL's role in real-time monitoring and enhancing meat industry practices.

Inhibition of Clostridium perfringens and Bacillus cereus by Dry Vinegar and Cultured Sugar Vinegar During Extended Cooling of Uncured Beef and Poultry Products

The 2021 FSIS Stabilization Guidelines for Meat and Poultry Products (Appendix B) Option 1.2 limits Phase 1 cooling from 48.8 to 26.7 °C in uncured meats to 1 h. However, this time restriction is impractical to achieve in large−diameter whole−muscle products. The objective of this study was to compare the inhibitory effect of commercial dry vinegars (DVs) and cultured sugar-vinegar blends (CSVs) on Clostridium perfringens and Bacillus cereus in uncured beef and poultry products during extended cooling. Treatments (beef: 72–73% moisture, pH 6.2–6.3, 0.85–0.95% NaCl; turkey: 76–77% moisture, pH 6.5–6.7, 1.3–1.6% NaCl) included Controls without antimicrobials, and four DV and four CSV, each tested at 0.75 and 1.25%. Batches were inoculated with 2.5-log C. perfringens or B. cereus spores, vacuum-packaged, and cooked to 73 °C. Packages were cooled from 48.8 to 27 °C (Phase 1) in 3, 4, or 5 h; Phase 2 (27–12.8 °C) and Phase 3 (12.8–4 °C) were standardized for 5-h cooling each. Pathogens were enumerated on selective agar in triplicate samples assayed at precook, postcook, and at the end of Phase 1, 2, and 3 cooling. Experiments were conducted twice. B. cereus did not grow (<0.5-log increase) in any treatment when Phase 1 cooling was extended to 5 h. C. perfringens grew rapidly (2.5 to >4.5 log) in Control treatments when Phase 1 cooling was extended to ≥3 h. All 1.25% DV ingredients limited C. perfringens growth to ≤1-log when Phase 1 cooling was extended to 3 h but supported a >1-log increase when Phase 1 cooling was extended to 5 h. All 1.25% CSV inhibited growth under 3-h Phase 1 cooling; 1.25% CSV-A and ≥0.75% CSV-D inhibited growth in turkey during 5-h Phase 1 cooling, but inhibition with 1.25% CSV-C was inconsistent in beef. This study revealed that formulating uncured meats with 1.25% DV or certain CSV can extend Phase 1 cooling to 3 h. Although all ingredients inhibited growth when used at 0.75% or greater compared to a control, greater variability of inhibition was observed among CSV than for DV.

Identification of genetic markers of resistance to macrolide class antibiotics in Mannheimia haemolytica isolates from a Saskatchewan feedlot.

Mannheimia haemolytica is a major contributor to bovine respiratory disease (BRD), which causes substantial economic losses to the beef industry, and there is an urgent need for rapid and accurate diagnostic tests to provide evidence for treatment decisions and support antimicrobial stewardship. Diagnostic sequencing can provide information about antimicrobial resistance genes in M. haemolytica more rapidly than conventional diagnostics. Realizing the full potential of diagnostic sequencing requires a comprehensive understanding of the genetic markers of antimicrobial resistance. We identified genetic markers of resistance in M. haemolytica to macrolide class antibiotics commonly used for control of BRD. Genome sequences were determined for 99 M. haemolytica isolates with six different susceptibility phenotypes collected over 2 years from a feedlot in Saskatchewan, Canada. Known macrolide resistance genes estT, msr(E), and mph(E) were identified in most resistant isolates within predicted integrative and conjugative elements (ICEs). ICE sequences lacking antibiotic resistance genes were detected in 10 of 47 susceptible isolates. No resistance-associated polymorphisms were detected in ribosomal RNA genes, although previously unreported mutations in the L22 and L23 ribosomal proteins were identified in 12 and 27 resistant isolates, respectively. Pangenome analysis led to the identification of 79 genes associated with resistance to gamithromycin, of which 95% (75 of 79) had no functional annotation. Most of the observed phenotypic resistance was explained by previously identified antibiotic resistance genes, although resistance to the macrolides gamithromycin and tulathromycin was not explained in 39 of 47 isolates, demonstrating the need for continued surveillance for novel determinants of macrolide resistance.IMPORTANCEBovine respiratory disease is the costliest disease of beef cattle in North America and the most common reason for injectable antibiotic use in beef cattle. Metagenomic sequencing offers the potential to make economically significant reductions in turnaround time for diagnostic information for evidence-based selection of antibiotics for use in the feedlot. The success of diagnostic sequencing depends on a comprehensive catalog of antimicrobial resistance genes and other genome features associated with reduced susceptibility. We analyzed the genome sequences of isolates of Mannheimia haemolytica, a major bovine respiratory disease pathogen, and identified both previously known and novel genes associated with reduced susceptibility to macrolide class antimicrobials. These findings reinforce the need for ongoing surveillance for markers of antimicrobial resistance to support improved diagnostics and antimicrobial stewardship.

Microbiological and chemical hazards in cultured meat and methods for their detection.

Cultured meat, which involves growing meat in a laboratory rather than breeding animals, offers potential benefits in terms of sustainability, health, and animal welfare compared to conventional meat production. However, the cultured meat production process involves several stages, each with potential hazards requiring careful monitoring and control. Microbial contamination risks exist in the initial cell collection from source animals and the surrounding environment. During cell proliferation, hazards may include chemical residues from media components such as antibiotics and growth factors, as well as microbial issues from improper bioreactor sterilization. In the differentiation stage where cells become muscle tissue, potential hazards include residues from scaffolding materials, microcarriers, and media components. Final maturation and harvesting stages risk environmental contamination from nonsterile conditions, equipment, or worker handling if proper aseptic conditions are not maintained. This review examines the key microbiological and chemical hazards that must be monitored and controlled during the manufacturing process for cultured meats. It describes some conventional and emerging novel techniques that could be applied for the detection of microbial and chemical hazards in cultured meat. The review also outlines the current evolving regulatory landscape around cultured meat and explains how thorough detection and characterization of microbiological and chemical hazards through advanced analytical techniques can provide crucial data to help develop robust, evidence-based food safety regulations specifically tailored for the cultured meat industry. Implementing new digital food safety methods is recommended for further research on the sensitive and effective detection of microbiological and chemical hazards in cultured meat.