Meat Preparations Research Articles

Inhibitory effects of some hydrocolloids on the formation of heterocyclic amines in roast beef

Heterocyclic amines (HAs) are food-borne mutagenic compounds formed during food preparation and processing. They are considered as significant health risk in the long term and inhibiting their formation represents one of the most effective approaches to attenuate their potential health hazards. Hydrocolloids are long-chain high-molecular-weight hydrophilic polymers. In this study, the effects of six hydrocolloids, including alginic acid, sodium carboxymethylcellulose (CMC-Na), chitosan, carrageenan, konjac glucomannan (KGM) and xanthan gum, on major HAs formation (PhIP, MeIQx and 4,8-DiMeIQx) in both chemical model systems and roast beef patties were investigated. The influence of addition method (marinating) was also evaluated. HPLC-PDA and UPLC-MS analysis showed that all the six tested hydrocolloids added in form of powders in chemical models effectively inhibited PhIP formation by 19.3–42.7% at relatively lower doses (5 and 10 mg), while they exhibited better inhibitory effects against MeIQx formation at higher dose (30 mg). Among them, CMC-Na had the strongest inhibitory effect, followed by chitosan in roast beef patties. Further analysis showed chitosan, but not CMC-Na, synergized with a polyphenol, phloridzin to inhibit the formation of HAs, particularly PhIP. Marination with CMC-Na solution led to even greater inhibitory effects on HA formation with the contents of PhIP, MeIQx and 4,8-DiMeIQx being reduced by over 90%, 80% and 70%, respectively. These findings suggest that hydrocolloids are potent HA formation inhibitors and their application in meat preparation and processing could effectively reduce human dietary exposure to mutagenic HAs.

Abstract C043: Meat and fish intake and the risk of breast cancer in the Carolina Breast Cancer Study (CBCS)

Abstract Introduction: Cooking meat at high temperatures and charring of meat increases the production of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which are implicated in breast carcinogenesis. Several epidemiologic studies have reported increased risk of breast cancer with higher intake of HCAs or red meat intake. However, few studies have examined these associations in racially diverse populations. The goal of the study was to examine the associations between various meat and fish preparation methods and breast cancer using the Carolina Breast Cancer Study (CBCS) Phase 2. Methods: African American (AA) and European American (EA) women aged 20-74 years with a first diagnosis of invasive or in situ breast cancers were enrolled. Controls were identified through the DMV and Medicare lists and were frequency matched to cases by race and age group (AA: 548 cases and 452 controls; EA: 858 cases and 748 controls). Preparation methods and intake frequencies were obtained through self-report questionnaires. Multivariable logistic regression analysis was used to obtain odds ratios and 95% CIs of breast cancer by frequency of intake of meat and fish cooked by various preparation methods. Results: Using no reported meat intake as the referent, positive associations with breast cancer were observed for intakes of grilled/barbecued hamburger (one or more times per week, OR: 1.30; 95% CI: 1.02, 1.66), and for pan-fried/oven-broiled beef steak (one or more times per week, OR: 1.38; 95% CI: 1.09, 1.74). Inverse associations with breast cancer were observed for pan-fried fish (one or more times per week, OR: 0.77; 95% CI: 0.61, 0.99) and for grilled/barbecued pork chops (OR: 0.82, 95% CI: 0.69, 0.98). Overall, the associations appeared to be stronger among EA women but showed inconsistency within meat categories (fish, pork, beef) depending upon method of cooking. Conclusion: Among AA and EA women, more frequently consuming beef prepared with high-temperature methods (such as grilling or oven-broiling) was associated with higher odds of breast cancer, and the associations were stronger among EA women compared to AA women. In contrast, consuming pan-fried fish or grilled/barbecued pork chops weekly was associated with lower odds of breast cancer compared to less frequent consumption. Citation Format: Omonefe Omofuma, Susan Steck, Melissa Troester, Andrew Olshan. Meat and fish intake and the risk of breast cancer in the Carolina Breast Cancer Study (CBCS) [abstract]. In: Proceedings of the Eleventh AACR Conference on the Science of Cancer Health Disparities in Racial/Ethnic Minorities and the Medically Underserved; 2018 Nov 2-5; New Orleans, LA. Philadelphia (PA): AACR; Cancer Epidemiol Biomarkers Prev 2020;29(6 Suppl):Abstract nr C043.

Systematic Application of the Qualitative Evaluation of Cardápio Preparations (Aqpc) as an Instrument for the Analysis of two Food and Nutrition Units in Belém, Pa, Brazil

The qualitative assessment of preparation menu (AQPC) consists of a qualitative analysis of the menu composition regarding colors, preparation techniques, combinations, leafy offerings, fruits, sweets, types of meat and foods rich in sulfur. It is an important aid tool in the development of healthy and balanced menus. The objective of this study is to evaluate the quality of the menu of Food and Nutrition Units (UAN) through the AQPC method, to evaluate the main cooking methods of the main dishes, the main side dishes and types of proteins served and to classify the results of the application of the method. The data were tabulated in relation to the total days of the analyzed menus. The results showed percentages indicative of the nutritional quality of the menus. There was a high frequency of leafy leaves (59.1%) in both, being classified as ‘’Regular’’; with respect to colors, the university restaurant (UR) was classified as “Regular” (27.3%) and the RP as “Good” (18.2%); both restaurants were “Regular” in terms of sulfur-rich food, but ‘‘Great’’ in terms of fruit. Sweets were offered only in the RP, but at a low frequency (4.5%). There was no appearance of sweet + frying on both menus. In both restaurants, a high frequency of fried foods (59.1%) and fatty meats (40.9%) was observed. Regarding the meat preparation techniques, the roast and boil forms were verified only in the UR (31.8% and 4.5% respectively) and grilled and steamed only in the RP (4.5% and 9.1% respectively). The RP had a higher frequency of fried preparations (54.5%), stew (27.3%), whereas the stew was more frequent in the RP (40.9%). Regarding the types of proteins served, red meat was the most served type (UR, 72.7% and RP, 59.1%), chicken and fish were served more frequently in RP (40.9% and 4.5%, respectively). The main side dishes were rice, beans and flour, and most often they were served together both in the UR (72.7%) and in the RP (81.8%). It is concluded that the menus offer leafy and fruit in ideal quantities, but there is a high frequency of fatty meats and fried foods. In general, the AQPC method is a good tool to assist the nutritionist in the global and qualitative assessment of menus.

Clostridioides difficile in national food surveillance, Slovenia, 2015 to 2017.

Background Clostridioides difficile is an important human and animal intestinal pathogen. Because of increasing indications of an association between C. difficile and food, in 2015, the Administration of the Republic of Slovenia for Food Safety, Veterinary Sector and Plant Protection (UVHVVR) included C. difficile in its national food surveillance.AimWe aim to report the results and experience with a nationwide and long-term testing of food for C. difficile as a part of a regular national food surveillance programme.MethodsRetail minced meat and meat preparations (beef, pork and poultry) were sampled within a three-year period, 2015 to 2017. Selected raw retail vegetables, leaf salads and root vegetables, and ready-to-eat salads were only sampled during 2016 and 2017. Seafood was only sampled in 2017.ResultsAltogether, 434 samples were tested, with 12 of 336 (3.6%) meat samples and 6 of 98 (6.1%) raw vegetables contaminated with C. difficile. Twelve of 18 recovered food isolates were toxigenic (toxinotypes 0, III, V, XII). The isolates belonged to 13 different PCR ribotypes, 001 being most common (5 isolates). Several food types with an increased potential of being contaminated with C. difficile were detected by surveillance.ConclusionThe three-year C. difficile testing within the national food surveillance revealed a low proportion of C. difficile-contaminated food and high genotype variability. Because the risk of C. difficile infection associated with C. difficile-contaminated food is unknown, no measures were recommended in the case of positive results.

The Effect of a Short Message-Based Nutrition Education Intervention on Employees’ Knowledge and Practice in Terms of Adopting the Methods of Inhibition of Polycyclic Aromatic Hydrocarbons Formation in the Cooked Meat

The present study was undertaken to examine the effect of a short message-based (SMS) nutrition education intervention on the employees’ knowledge and practice in terms of adopting the methods of inhibition of the formation of Polycyclic Aromatic Hydrocarbons (PAHs) in the cooked meat. The quasi-experimental study was conducted among 128 employees at Iran University of Medical Sciences, Tehran, Iran, during May 2017–Jan 2018. One faculty was randomly assigned to a control group and the other was assigned to an intervention group. Then, 64 employees of each faculty were randomly selected. Information (data) was collected by a questionnaire. Information (data) regarding knowledge and practice regarding the methods of inhibition of PAHs formation in the cooked meat was collected by a researcher-made questionnaire. Twenty six short messages were designed and sent to the participants’ phones in the intervention group during the 26-day intervention period. Two groups were followed-up two months after the intervention delivered via SMS. Following the intervention delivered via SMS, there were significant differences in the participants’ knowledge and also their practice regarding the methods of controlling cooking procedure for the inhibition of PAHs formation in the cooked meat in the intervention group compared to the control group. In addition, there was no significant difference in the meat preparation techniques used between the groups after the intervention. Developing SMS-based interventions may improve the knowledge and practice of the individuals to control the cooking procedure to prevent/reduce PAHs in the cooked meat.

Bilateral total deafness after preparation of wild boar meat

IntroductionStreptococcus suis is responsible for a zoonosis for which Suidae (pigs and wild boars) constitute the reservoir, mainly in Asia, with a much lower prevalence in Europe. The predominant clinical manifestation is meningitis, possibly resulting in deafness. Case reportWe report the case of a woman hospitalised for meningitis complicated by labyrinthitis, occurring several hours after preparing a meal composed of wild boar meat. Despite the presence of intracochlear fibrosis, the patient was managed by sequential bilateral cochlear implants. DiscussionThe discussion presents a review of the international literature and describes the mechanisms responsible for hearing loss related to this rare zoonosis.

Meat preparation techniques: results of the ISACamp population-based survey.

This article aims to identify meat preparation techniques according to sociodemographic variables and health-related behaviors. Cross-sectional population-based survey that used one 24-hour recall to identify the meat preparation techniques. We analyzed 3,376 24-hour recalls. The meat preparation techniques were classified as moist-heat (sauté, stew, boil; MH) or dry-heat (sauté, stew, boil; MH) and dry-heat (baking, grilling/barbecuing and frying; DH). The prevalence of use was 39.0% for moist cooking, 32.7% for frying and 28.3% for baking/grilling. Women, the elderly and those from other municipalities/states were more likely to use MH cooking. MH techniques were least prevalent among those of higher socioeconomic status. Among the techniques of DH cooking, women, the elderly and people with higher education and income were less likely to fry meats. Those born in Campinas and those with higher income, education, and those who ate fruits and vegetables on a higher weekly frequency were more likely to roast/grill meats. The results show the epidemiological profile associated with meat preparation techniques. Women, the elderly and those with lower education are more likely to use MH cooking techniques and less likely to fry meats. Those economically more favored are less likely to use MH techniques and frying, and more roasting/grilling.

Bridging the Gap: A Role for Campylobacter jejuni Biofilms.

Campylobacter jejuni is the leading cause of bacterial gastroenteritis in the developed world. Cases of Campylobacteriosis are common, as the organism is an avian commensal and is passed on to humans through contaminated poultry meat, water, and food preparation areas. Although typically a fastidious organism, C. jejuni can survive outside the avian intestinal tract until it is able to reach a human host. It has long been considered that biofilms play a key role in transmission of this pathogen. The aim of this review is to examine factors that trigger biofilm formation in C. jejuni. A range of environmental elements have been shown to initiate biofilm formation, which are then affected by a suite of intrinsic factors. We also aim to further investigate the role that biofilms may play in the life cycle of this organism.

A farm-to-fork quantitative risk assessment model for Salmonella Heidelberg resistant to third-generation cephalosporins in broiler chickens in Canada

Salmonella Heidelberg resistant to ceftiofur (a third-generation cephalosporin antimicrobial agent) in broiler chicken products pose a risk to public health in Canada. The objective of this study was to assess the extent of that risk and to evaluate the effect of intervention measures along the agri-food chain. A stochastic farm-to-fork quantitative microbial risk assessment model was developed following the Codex Alimentarius Guidelines for Risk Analysis of Foodborne Antimicrobial Resistance. Different scenarios were analyzed to assess the individual relative effects of 18 possible interventions in comparison to a baseline scenario. The baseline scenario represented the first year of on-farm antimicrobial use surveillance in the Canadian broiler industry and the year before an industry-imposed ban on the preventive use of antimicrobials of very high importance to human health (2013), where 31.3% of broiler flocks consisted of birds to which ceftiofur was administered.The baseline scenario predicted an average probability of illness of 1.1 per 100,000 servings (SE: 0.064 per 100,000), corresponding to an average of 22,000 human infections (SE: 1900) with ceftiofur-resistant S. Heidelberg per year, which is likely an overestimation. This risk was reduced by 90% or 20% when two separate scenarios designed to capture the effect of withdrawing preventive ceftiofur use from poultry production were simulated using different approaches; data used for the former scenario were confounded by other potential concomitant control measures (e.g. Salmonella vaccination programme), so the true effect likely lies somewhere between the two estimates. A theoretical ‘worst case’ scenario where all flocks had birds exposed to ceftiofur increased the risk by 107%. A 50% reduction in the probability of human prior exposure to antimicrobials, which has a selective and competitive effect for Salmonella spp. following ingestion of contaminated products, reduced the risk by 65%. Other promising measures that could be considered for further risk management included improved cleaning and disinfection between broiler flocks on farm (risk reduction by 26%), exclusive use of air chilling (risk reduction by 34%), and the improvement of meat storage and preparation conditions, e.g., no temperature abuse at retail (risk reduction by 88%). These findings showed the importance of a structured approach to assessing and potentially implementing effective interventions to reduce the risk associated with ceftiofur-resistant S. Heidelberg at different steps along the agri-food chain.Major data gaps included information on concentrations of resistant bacteria, cross contamination at processing and how ceftiofur-resistant S. Heidelberg behave in comparison with susceptible ones, e.g., in terms of growth and survival ability, as well as pathogenicity and virulence.

Design and preparation of antimicrobial meat wrapping nanopaper with bacterial cellulose and postbiotics of lactic acid bacteria

Lyophilized postbiotics of Lactobacillus plantarum was prepared and impregnated in bacterial nanocellulose (BNC) by ex-situ method to develop an antimicrobial ground meat wrapping nanopaper. The postbiotics incorporated BNC (P-BNC) films were optimized by response surface methodology and their antimicrobial activity against Listeria monocytogenes were examined. The BNC with postbiotics at 21.21% concentration and 28 min impregnation time was chosen as an optimized P-BNC film. The FTIR results confirmed the immobilization of postbiotics in BNC. The P-BNC film represented a significant reduction (~5 log cycles) in L.monocytogenes counts in ground meat at the end of the storage period (9 days at 4 °C). Meat wrapped by P-BNC film displayed a significant decrease in total mesophilic and psychrophiles count and TBA values than the controls. BNC can be considered as a proper carrier for development of antimicrobial film using postbiotics of LAB for food application.

Is EU regulation on the use of antioxidants in meat preparation and in meat products still cutting edge?

The use of antioxidants in meat preparation and meat products is highly debated. Regulations define the use of antioxidants mostly in terms of the age-old subdivision between meat preparations and meat products. Best practices are not well represented in regulations. Antioxidants for foodstuffs during processing or before packing protect colour, aroma and nutrient content. As regards food safety regulations, long-term efforts have been made in terms of food standards, food control systems, food legislation and regulatory approaches. These have, however, generated several questions on how to apply the law to diverse food businesses. To answer these questions, a thorough examination of the EU legislator’s choices for food additives and definitions is provided and discussed in relation to factors affecting microbial growth. The paper highlights the regulatory aspects along with the correct application and interpretation of the norms

New Method for Veterinary and Sanitary Control of Defrosted Meat and Fish

The freezing method allows you to extend the shelf life for a long period, however, when defrosting products there is a loss of nutrients. Currently, the assessment of the thermal state of meat and fish remains a topical issue, which today is carried out using organoleptic methods, as well as a histological method for the structure of muscle tissue. These methods lose their relevance in conditions of real circulation of meat and fish products due to subjectivity, as well as complexity. To ensure the release of benign chilled products into the market and to prevent the substitution of defrosted chilled meat, a fast, effective and easily reproducible method is required. We carried out studies to assess the thermal state of 69 experimental samples of meat of animals, poultry and fish according to organoleptic indicators and also proposed a new method for the manufacture of native drugs that allows us to evaluate the structure of muscle tissue. Native meat preparations were made from thin sections of muscle tissue, crushed between the glasses of the compressorium, followed by hematoxylon-eosin staining and microscopy. it was found that the number of fibrous sections of muscle tissue in defrosted products is 11.3 times more than in samples chilled; muscle fiber breaks - 47 times. A striking identification sign that allows to differentiate the thermal state of meat and fish raw materials is the presence of thickenings at the ends of muscle fibers, which are absent in preparations of chilled material. The obtained values are statistically significant. As a result of the studies, identification criteria were established, such as a violation of the structure of muscle tissue, which is manifested by the presence of fibrous areas, tearing of muscle fibers, as well as the presence of thickenings at the ends of muscle fibers. The obtained research results allow us to use the proposed method of manufacturing and microscopy of meat and fish preparations and establish the previous freezing of products.

Thawing process calculation of egg ingredients particles in minced meat

Sausages from poultry meat are present on the domestic market. In this regard, the problem of improving the competitiveness of these products is urgent. One way to solve this problem is to replace part of the raw meat in the minced meat for sausages with chicken egg products (pasteurized liquid egg, egg white, yolk). Using egg products as ingredients of minced meat will help stabilize minced meat for sausages before and after heat treatment, increase the nutritional value of the finished product, and reduce its cost. However, currently, the mass fraction of egg ingredients in meat and egg products formulations does not exceed 5–10 %. This is due to the appearance of a specific taste, if it is exceeded, and because it is impossible to obtain a pattern of egg fragments in the section of the finished products, if necessary. This fact restricts the use of egg products as ingredients of meat and egg products. A technological method to eliminate these problems is freezing egg ingredients before adding to minced meat. In order to control the application of this method, the mechanism of changes in frozen egg ingredients during the preparation and heat treatment of minced meat for sausages is revealed. It was found that at the stage of minced meat mixing, the liquid part of the egg ingredients resulting from the thawing of frozen particles surface mixes with meat ingredients. Moreover, when unmoved relative to the surrounding minced meat, the frozen particles of egg ingredients are caught by the minced meat, and then locally coagulate in the process of meat and egg product heat treatment. The weight of the liquid phase resulting from the thawing of frozen egg ingredient particle and the weight of its remaining local part depend on the duration of the minced meat mixing process, its temperature and particle weight. Based on the knowledge about this mechanism, analytical equations are obtained using the energy balance method. They describe the duration of egg ingredients thawing in meat and egg products depending on the particle weight and the temperature of minced meat. The experimental data of the authors are used as a basis for calculating the process of egg ingredients thawing. The proposed calculation method will allow purposeful controlling the process of change in frozen egg ingredients aggregative state in minced meat for sausages, under production conditions.

Thermotolerant Campylobacter spp. in chicken and bovine meat in Italy: Prevalence, level of contamination and molecular characterization of isolates.

Campylobacter species are common foodborne pathogens associated with cases of human gastroenteritis worldwide. A detailed understanding of the prevalence, contamination levels and molecular characteristics of Campylobacter spp. in cattle and chicken, which are likely the most important sources of human contamination, is imperative. A collection of 1243 poultry meat samples (665 chicken breasts and 578 chicken thighs) and 1203 bovine meat samples (689 hamburgers and 514 knife-cut meat preparations) were collected at retail outlets, in randomly selected supermarkets located in different Italian regions during one year. Of these samples, 17.38% of the poultry meat and 0.58% of the bovine meat samples tested positive for Campylobacter, of which 131 were Campylobacter jejuni (57.96%) and 95 were Campylobacter coli (42.03%). Campylobacter isolates were genotyped with the aim of assessing the genetic diversity, population structure, source distribution and Campylobacter transmission route to humans. All isolates were molecularly characterized by pulse field gel electrophoresis (PFGE), and further genotyped using multilocus sequence typing (MLST) and fla-SVR sequencing to gain better insight into the population structure. Antibiotic resistance was also investigate. The highest levels of resistance among chicken strains were observed for ciprofloxacin (88.25%), nalidixic acid (81.45%) and tetracycline (75.6%). PFGE analysis revealed 73 pulsotypes for C. jejuni and 54 pulsotypes for C. coli, demonstrating the existance of different and specific clones circulating in Italy. MLST of C.jejuni isolates mainly clustered in the CC353, CC354, CC21, CC206 and CC443; while C.coli isolates clustered only in CC828. The most common flaA alleles were 287 for C. jejuni and 66 for C. coli. Our study confirms that poultry meat is the main source of Campylobacteriosis, whereas red meat had a low level of contamination suggesting a minor role in transmission. The high presence of Campylobacter in retail chicken meat, paired with its increased resistance to antimicrobials with several multidrug resistance profiles detected, is alarming and represents a persistent threat to public health.

418 Student reflections after completing a meat science course

Abstract Students do not have accurate understandings nor opinions, supported with in-depth knowledge of meat science and preparation of meat animals for consumption. In 2014, Sam Houston State University conducted a quantitative student perceptions study of harvesting animals. In 2018, students reflected on their experience in the same course. Qualitatively, three major themes were gleaned from the reflection papers (n = 23); expectations of course content, its purpose; animal slaughter; and food safety/handling. Mixed opinions of course objectives were common, several expected a muscle biology/science approach with no content of muscle as food. Others did not understand why muscle contraction/muscle biology was critical and expected hand-on learning of slaughter and fabrication practices, only. After completing the course, students fully understood why the content was included. Others were unsure of actively participating in slaughter processes. Again, students changed opinions of harvesting animals and realized that social media was dramatized and provided false information. All students felt secure with participating in the slaughter process with no reservations of slaughtering animals, once they understood the regulations, observed humane slaughter procedures. Students did not have an understanding of food-borne illness, food safety and handling prior to the course, unaware of the regulations and precautions in food handling facilities to ensure a wholesome product, and unaware of the consumers role in food safety. Cross contamination, storage, proper temperatures were topics, students were uninformed and many documented how this changed their food handling habits. From a qualitative perspective, students are highly influenced by social media and have varying opinions of course objectives. Results parallel the quantitative study, and indicate actively involving students in a meat science course including muscle biology, animal slaughter, food safety and handling are essential outcomes for an animal science curriculum to provide scientific knowledge to students and provide an accurate understanding of the meat industry.

The Risk of Development of Antimicrobial Resistance with the Use of Coccidiostats in Poultry Diets

The Risk of Development of Antimicrobial Resistance with the Use of Coccidiostats in Poultry Diets

Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a CO2-Containing Anaerobic Atmosphere: Effect of the Addition of Zataria multiflora Essential Oil and Hops Extract.

Fresh sausages are highly perishable, and the preservatives allowed in these types of meat preparations are limited. Balkan-style fresh sausages were prepared in triplicate without antimicrobials (Control), with an aqueous hops extract (30 mL/kg), with Zataria multiflora Boiss essential oil (1 mL/kg), or a combination of both (15 and 0.5 mL/kg, respectively), and refrigerator-stored under a 20% CO2 and 80% N2 atmosphere. The spoilage microbial growth, i.e., lactic acid bacteria (LAB), Brochothrix thermosphacta, Enterobacteriaceae, Micrococcaceae, molds and yeasts, the pH value, and the production of biogenic amines in the sausages were monitored weekly and compared with a control sausage during a 35-day storage period. Furthermore, 349 colonies of presumptive LAB (isolated from the De Mann, Rogose-Sharpe agar plates) were identified using a MALDI-TOF-based method. Growth levels to ≈ 9 Log colony forming units (CFU) per g were reached by LAB, with a predominance of Lactobacillus sakei. Enterobacteriaceae and B. thermosphacta also showed significant growth (up to 6 Log CFU/g). Biogenic amine levels increased, and tyramine values overcame 250 mg/kg. The study could not demonstrate a significant effect of antimicrobial source treatments in any of the characteristics studied, and thus, the shelf-life of sausages.

Prevalence, Molecular Typing, and Determination of the Biofilm-Forming Ability of Listeria monocytogenes Serotypes from Poultry Meat and Poultry Preparations in Spain.

A study was undertaken of the presence of Listeria monocytogenes in 260 samples of poultry meat obtained from retail outlets in northwestern Spain. L. monocytogenes was detected in 20 samples (7.7%). Twenty strains (one strain per positive sample) were characterized. The strains belonged to 10 serotypes: 1/2a (2 strains), 1/2b (2), 1/2c (2), 3a (1), 3b (2), 3c (2), 4a (2), 4b (4), 4c (1), and 4d (2). Cluster analysis (ribotyping; EcoRI) showed a strong genetic relationship between strains isolated from samples coming from different outlets. Ribotyping permitted some isolates of the same serotype to be differentiated, which points to the possible usefulness of this technique in the epidemiological surveillance of L. monocytogenes. All strains formed biofilm on polystyrene, as shown by confocal laser scanning microscopy. The biovolume (between 621.7 ± 36.0 µm3 and 62,984.0 ± 14,888.2 µm3 in the observational field of 14,161 μm2), percentage of surface coverage (from 2.17 ± 0.84% to 94.43 ± 3.97%), roughness (between 0.399 ± 0.052 and 0.830 ± 0.022), and maximum thickness (between 9.00 ± 0.00 µm and 24.00 ± 14.93 µm) of biofilms varied between strains (p < 0.05). These results expand knowledge of the characteristics of L. monocytogenes isolates from poultry.

Effect of Dietary Red Meat on Colorectal Cancer Risk-A Review.

Heme iron overload has been implicated as the main cause of the increased risk of cancer due to the consumption of red meat. However, fish and shellfish, teas, and spices contain up to five times more iron than red meat. There is insufficient evidence that iron intake in dietary red meat is the primary causal factor for colorectal cancer. In addition, harmful substances produced during the preparation of red meat, including heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), N-nitroso compounds, and acrylamide, are extrinsic factors that increase carcinogenicity. HCAs are produced during the cooking of red meat, poultry meat, and fish. PAHs may also be produced during the cooking of diverse food groups, such as dairy products, fruits, vegetables, and cereals. The average daily intake of red meat among Korean individuals is 62 g; the amount of PAHs entering the body via red meat is less than the average amount of PAHs the body is exposed to in the air. Therefore, it is difficult to conclude that dietary red meat is the main cause of colorectal cancer. Rather, there may be an intricate influence of multiple factors, including fruit and vegetable intake, alcohol consumption, smoking, overweight, obesity, and stress.

Express method of hygienic quality control of the improved technological process of preparation of meat chopped semi-finished prodects with plant raw materials

Express method of hygienic quality control of the improved technological process of preparation of meat chopped semi-finished prodects with plant raw materials