Meat Processing Research Articles

Investigation the antioxidant mechanisms of Capsaicinoids on myofibrillar protein based on multispectral and molecular docking.

This study investigated the interactions between Capsaicinoids (CAPs) and beef myofibrillar proteins (MPs) in a peroxyl radical system and elucidated the antioxidant mechanisms of CAPs by multispectral and molecular docking. Results showed that low concentration CAPs prevented the oxidative changes of protein structure caused by the attack of AAPH radicals on MPs, while high concentration of CAPs changed the structure of the proteins to form more small molecule aggregates, and reduce the binding of actin-myosin, which was conducive to the tenderization of the meats. CAPs bound to the MPs through hydrophobic interaction, hydrogen bonding and electrostatic interaction, altering the secondary and tertiary structure of MPs, increasing the α-helix content of MPs, and improving the antioxidant structural stability of MPs. This study can provide a theoretical basis for the utilization of CAPs in prefabrication meat processing, and provide a theoretical support for protein antioxidant strategies in spicy dishes.

Facilitators and Barriers to COVID-19 Vaccine Uptake Among Meat Processing Workers in Nebraska: A Mixed-Methods Analysis Using the COM-B Model.

The meat processing industry was significantly impacted by the COVID-19 pandemic. Deemed essential, the meat processing workforce faced the risk of exposure to the SARS-CoV-2 virus. Along with other essential workforces, meat processing workers were prioritized in the national approach to receive COVID-19 vaccines by the Centers for Disease Control and Prevention Advisory Committee on Immunization Practices. This mixed methods study aimed to identify the facilitators and barriers to COVID-19 vaccine uptake by meat processing workers in Nebraska through interviews (n = 29), a survey (n = 857), and application of the COM-B model. We found that facilitators for vaccine uptake included having information about the vaccine available; providing vaccines at the workplace, in pharmacies, and throughout the community to increase accessibility; feeling that there was a social responsibility to get vaccinated; believing that the vaccine was protective; and the use of various incentives. Barriers for vaccine uptake included workers' personal health issues; not having the right information to make an informed decision; logistical and contextual issues that made it challenging to get vaccinated; the disconnect between faith and science; individual choice being highly valued; and uncertainty and misinformation causing fear of the vaccine. Understanding facilitators and barriers to vaccine uptake by meat processing workers is critical to informing public health interventions, evidence-informed guidelines and policies, and tailored messaging to increase vaccination coverage among an essential workforce that inherently assumes occupational risk during infectious disease events, such as the COVID-19 pandemic. Implications for public health practitioners are provided.

Decoupling and Collaboration: An Intelligent Gateway-Based Internet of Things System Architecture for Meat Processing

The complex multi-stage process of meat processing encompasses critical phases, including slaughtering, cooling, cutting, packaging, warehousing, and logistics. The quality and nutritional value of the final meat product are significantly influenced by each processing link. To address the major challenges in the meat processing industry, including device heterogeneity, model deficiencies, rapidly increasing demands for data analysis, and limitations of cloud computing, this study proposes an Internet of Things (IoT) architecture. This architecture is centered around an intelligently decoupled gateway design and edge-cloud collaborative intelligent meat inspection. Pork freshness detection is used as an example. In this paper, a high-precision and lightweight pork freshness detection model is developed by optimizing the MobileNetV3 model with Efficient Channel Attention (ECA). The experimental results indicate that the model’s accuracy on the test set is 99.8%, with a loss function value of 0.019. Building upon these results, this paper presents an experimental platform for real-time pork freshness detection, implemented by deploying the model on an intelligent gateway. The platform demonstrates stable performance with peak model memory usage under 600 MB, average CPU utilization below 20%, and gateway internal response times not exceeding 100 ms.

Preliminary Exploration of Natural Polyphenols and/or Herbal Mix Replacing Sodium Nitrate to Improve the Storage Quality of Pork Sausage

Synthetic agents are regularly used as preservatives in pork meat products such as sausages. However, these compounds can be harmful to human health, due to their carcinogenic potential. As a result, natural antioxidants derived from herbs and medicinal plants are continuously and thoroughly assessed to replace/minimize the application of synthetic agents during meat processing and storage. The current study was consequently implemented to highlight the effects of natural polyphenols and/or an herbal mix on the quality characteristics of pork sausages. Five batches of sausages were manufactured using the same recipe and raw materials; the control, without sodium nitrate and natural preservatives (CON), and four groups supplemented with sodium nitrate at 0.015% (SN), olive polyphenols at 0.2% (POL), an herbal mix containing rosemary, savory, camelia, thyme, lemon balm and turmeric at 0.2% (NM), or the concomitant addition of olive polyphenols (0.1%) and the herbal mix (0.1%) (POL + NM). Assessment of pH, color, cooking loss, tenderness and oxidative stability was implemented immediately after the manufacture of the sausages (day 0) and at 1, 2 and 3 months after refrigerated storage. It was illustrated that the oxidative stability of sausages was ameliorated as a consequence of POL or/and NM addition, since the values of malondialdehyde (MDA) were significantly decreased compared to the control (p < 0.001) at months 1, 2 and 3, and the values were similar to those observed in the SN group that served as a positive control. Values for the lightness (L), shear force and cooking loss were similar among the experimental treatments (p > 0.05). On the other hand, pH values were greater in the SN and NM groups than in the other groups (p < 0.05). Redness (a*) was significantly higher in the SN group and yellowness (b*) in the NM and POL + NM groups compared to the other groups (p < 0.001). It can be concluded that the examined polyphenols and/or herbal mix could be used as an alternative to nitrates for the amelioration of oxidative stability in pork sausages.

Microscopic Analysis of Temperature Effects on Surface Colonization and Biofilm Morphology of Salmonella enterica.

Salmonella enterica represents a diverse group of pathogens commonly associated with food contamination including red meat. Even though pre- and post-harvest cleaning and sanitization procedures are widely implemented at meat processing plants to mitigate the hazard, S. enterica cells may escape the process by colonizing, on contact, surfaces in the form of a biofilm that functions as an aggregated microbial community to facilitate mutual protection, antimicrobial resistance, proliferation and dissemination. Biofilm development is a complex process that can be affected by a variety of factors including environmental temperature. We developed methods using scanning electron microscopy and confocal microscopy with a novel image analysis software tool to investigate the temperature influence on S. enterica cell colonization and biofilm formation by directly visualizing and comparing the biofilm matrix's morphological differences under various temperatures. Cocktails of S. enterica strains belonging to serovars, commonly isolated from meat samples, were applied to develop biofilms on a stainless steel surface at 7, 15, or 37 °C. Results of the microscopy analysis showed that as temperature increased, better-defined biofilm structures with extracellular polymeric structures (EPS) could be identified. However, S. enterica colonization and aggregated bacterial biomass were clearly observed at the low temperature (7 °C) as well. These results demonstrate that the environmental temperature significantly contributes to S. enterica biofilm formation as the higher temperatures encourage bacterial active proliferation and biofilm maturation leading to the development of well-pronounced structures, while the lower temperature may promote cell attachment but, meanwhile, limit the EPS biosynthesis and biofilm maturation. Our study indicates that the mature S. enterica biofilms formed under favorable conditions may protect the pathogens with the well-developed 3-demensional (3D) structure against routine treatment. Furthermore, the low temperatures commonly maintained at meat plants are not able to effectively prevent S. enterica colonization and biofilm formation since at such temperatures there could still be colonized biomass that can contaminate the products. Therefore, the temperature effect on pathogen colonization and biofilm development should be taken into consideration while evaluating hygiene standards and sanitization procedures at the processing facilities.

Microbial Control in the Processing of Low-Temperature Meat Products: Non-Thermal Sterilization and Natural Antimicrobials.

The safety and health of food have been persistent concerns, particularly about meat products. Low-temperature meat products refer to those that are processed at lower temperatures. Meat, rich in proteins and other nutrients, is highly susceptible to microbial contamination, leading to spoilage, particularly when processed at lower temperatures that increase storage and transportation requirements. In response to the limitations of conventional preservation methods, such as heat treatment and chemical bacteriostats, emerging preservation technologies are increasingly being adopted. These technologies aim to mitigate the negative effects of microorganisms on meat products. Non-thermal technologies and biotechnological approaches, which are low in energy consumption and energy efficiency, are becoming more prevalent. Non-thermal sterilization technology is widely applied in various food products. It maintains the original quality of food, enhances food safety, reduces energy consumption, and improves production efficiency. Biocides are extensively used in the antibacterial field owing to their high efficiency, low toxicity, and long-lasting properties. Both non-thermal sterilization technology and biocides can ensure food safety, extend the shelf life of food products, improve food quality, meet consumers' demand for natural and healthy food, enhance market competitiveness, and play a positive role in promoting the sustainable development of the food industry. This paper provides a comprehensive review of the specific applications of biocides and non-thermal sterilization methods in food, highlighting the control parameters and their effects on microbes during low-temperature meat processing, to supply pertinent researchers with theoretical references.

Risk Factors Linked to the Beef Processing and Marketing Chain in Major Cities Representative of Côte d'Ivoire's Main Regions

Inappropriate sales and processing practices in the market-to-fork beef chain were studied in major cities representative of the main regions of Côte d'Ivoire. The study was initiated to identify the risk factors associated with the processing and consumption of beef sold on Côte d'Ivoire markets. Surveys were carried out among 900 consumers, 195 butchers (fresh beef) and 195 sellers of braised beef, commonly known as Choukouya. The results showed that a total of 94.1% of respondents, including 45.1% of men and 54.9% of women, consumed beef, compared with 5.9% who did not. The average age of consumers was 31 ± 15 years (min > 15 years; max = 60 years). Potential risk factors for infection were the use of inadequate packaging, which was 89.6% for fresh beef and 49.3% (Choukouya), and weekly consumption frequency, which was 51.3% for fresh beef and 22.5% (Choukouya). The average ambient temperature was 32 ± 0.5°C. The average time taken by consumers from meat purchase to the household was two hours. 25.7% of Choukouya consumers and 12.9% of household-cooked beef consumers reported gastroenteritis symptoms (diarrhea, vomiting, fever) following consumption of these two culinary forms. The unhealthy environment was identified as a source of contamination at all the sites studied. Poor hygiene practices during the sale and processing of meat led to the possibility of infections such as gastroenteritis.

Source-tracing of industrial and municipal wastewater effluent in river water via fluorescence fingerprinting.

Fluorescence fingerprinting is a technique to uniquely characterize water samples based on their distinct composition of dissolved organic matter (DOM) measured via 3D fluorescence spectroscopy. It is an effective tool for monitoring the chemical composition of various water systems. This study examines a river affected by several municipal and industrial wastewater treatment plant (WWTP) effluents and aims to source-tracing them via fluorescence fingerprints based on parallel factor analysis (PARAFAC) components. Additional principal component analysis (PCA) clusters the WWTP effluents according to similarity. The results yield seven PARAFAC components characterizing the WWTP effluents. Considering the ratios among the components, these distinct fluorescence fingerprints are attributable to the studied industrial sectors: leather industry, meat processing, electronics industry, and municipal wastewater treatment. Furthermore, the fluorescence signal of the receiving river is examined by PCA and assessment of flow-weighted fluorescence intensities for source-tracing the fingerprints of the WWTP effluents. An analysis of the contribution of each WWTP effluent shows that during low flow, the fluorescence signal in the river is dominated by WWTP emissions. In contrast, during high flow events, the impact of WWTP emissions is masked by diffuse emissions. The techniques presented in this study have the potential to define generalizable fluorescence fingerprints for WWTP effluents of various industrial sectors and source-trace them in the receiving river. This approach represents a step closer to implementing complex fluorescence monitoring tools in rivers, tracing the impact of municipal and industrial WWTP effluents on riverine OM.

Effect of neutral electrolyzed water on biofilm formed by meat-related Listeria monocytogenes: Intraspecies variability and influence of the growth surface material.

Listeria monocytogenes raises major challenges for the food industry. Due to its capacity to form biofilms, this pathogen can persist in processing environments and contaminate the final products. Neutral electrolyzed water (NEW) may offer a promising and eco-friendly method for controlling L. monocytogenes biofilms, though current in vitro studies on its antibiofilm activity are limited and often focused on reference strains. In this study, we assessed the effect of NEW on biofilms formed by meat-related and reference L. monocytogenes strains on polystyrene and stainless steel. Forty wild-type strains isolated from meat products and processing environments were firstly screened for their biofilm-forming abilities and classified as weak (30%; 12/40), moderate (55%; 22/40), and strong (15%; 6/40) biofilm producers. Twenty-two wild-type and two reference strains were selected for the eradication assays, performed by treating the biofilms with NEW for 9minutes of total contact time. In silico functional enrichment analysis and the visualization of biofilms by scanning electron microscopy (SEM) were also performed. The NEW treatment resulted in a greater average reduction of viable cells in biofilms formed on polystyrene (4.3±1.0 log10 CFU/cm2) compared to stainless steel (2.9±2.0 log10 CFU/cm2), and a remarkable intraspecies variability was observed. SEM images revealed higher structural damage on biofilms formed on polystyrene. Functional enrichment analysis suggested that clustered regularly interspaced short palindromic repeats (CRISPR)-associated elements could be involved in resistance to the treatments. NEW could be a promising additional tool to mitigate L. monocytogenes biofilms in meat processing environments, although its effect varied with surface material and strain-specific characteristics.

Revised dietary exposure assessment of the food enzyme thrombin from cattle (bovines) and pig's blood.

The food enzyme thrombin (EC 3.4.21.5) is produced from cattle and pig's blood by Sonac. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that, under the intended conditions of use, this food enzyme did not give rise to safety concerns. Due to the implementation of a new methodology to estimate the dietary exposure to food enzymes in 2016, the European Commission requested EFSA to revise the exposure assessment of this food enzyme by using this new methodology. In this assessment, EFSA realigned the intended uses of this food enzyme to the processing of meat and fish products for the production of modified meat and fish products. The dietary exposure was calculated to be below 0.0001 mg total organic solids/kg body weight (bw) per day in European populations. The intake of prothrombin (the precursor of thrombin) from animal blood in the diet of European population is also below 0.0001 mg/kg bw per day. Based on the origin of the food enzyme from edible parts of animals, the previous evaluation of the manufacturing process and the compositional data, and the comparable exposure estimation between the use of the food enzyme and its source, the Panel concluded that the food enzyme thrombin derived from cattle (bovine) and pig's blood does not give rise to safety concerns under the intended conditions of use.

PGI Chianina meat traceability by means of multivariate HRMAS-NMR data analysis.

Food quality is a crucial issue for producers and consumers, either dealing with commodities according to basic standards or with top quality products. Among the parameters contributing to quality, the place of origin is considered to be one of the most relevant, especially for protected denomination of origin and protected geographical indication foods, PDO and PGI, respectively. These labels have been designed by the EU to protect and valorise high quality foodstuff produced in limited areas and to ensure higher incomes to farmers. Such economic interest has prompted the use of several analytical techniques for the traceability issue. Here we proposed the multivariate HRMAS-NMR (i.e. High-Resolution Magic Angle Spinning-Nuclear Magnetic Resonance) data analysis for the traceability of PGI Chianina meat, specifically for the semitendinosus muscle. The metabolic profile of Chianina meat assessed by HRMAS-NMR spectroscopy was analysed by means of PCA (Principal Component Analysis), PLS-DA (Partial Least Square-Discriminant Analysis) and OPLS-DA (Orthogonal Partial Least Square-Discriminant Analysis) in order to classify samples according to the geographical origin. The built models provided an excellent separation between PGI and non-PGI, and the use of the VIP (Valuable Influence on Projection) values allowed us to identify metabolites contributing significantly to classification. Specifically, we found molecules such as amino acids, carnosine, some nucleosides, and fatty acids to be responsible for the discrimination: the fatty acid profile of meat is affected by the different feeding systems, while the other metabolites are involved in the ageing process of meat (ATP degradation during post mortem and proteolysis).

Effects of Temporary Rearing on the Muscle Flavor Quality of Chinemys reevesii.

Chinemys reevesii, a special economic aquaculture species in China, is valued highly for its medicinal and nutritional benefits. However, the muscle of farmed C. reevesii exhibits a strong off-flavor, resulting in poor flavor quality. To enhance the flavor quality of the C. reevesii meat, this study examined the volatile compounds in C. reevesii muscle by establishing identification methods for these volatile odor compounds and comparing the differences between the two aquaculture modes. It also explored the impact of fasting temporary rearing (60 days) on the flavor quality of the C. reevesii meat. The results indicated that a combination of direct solvent extraction-solvent-assisted flavor evaporation (DSE-SAFE), headspace-solid phase microextraction (HS-SPME), gas chromatography-mass spectrometry/olfactometry (GC-MS/O), and aroma recombination effectively simulated the odor profile of C. reevesii meat. The study identified the key volatile odor compounds in outdoor pond-cultivated C. reevesii meat (OP), including hexanal, heptanal, 1-octen-3-ol, octanal, nonanal, (E)-2-nonenal, decanal, (E)-2-decenal, (E,E)-2,4-decadienal, and dodecanal. In greenhouse-cultivated C. reevesii meat (GH), key volatile odor compounds were hexanal, hexanol, heptanal, 1-octen-3-ol, octanal, nonanal, (E)-2-nonenal, decanal, (E)-2-decenal, and dodecanal. The study found that appropriate fasting temporary rearing improved the odor quality of C. reevesii meat; OP temporary rearing for 40-50 days showed a significant reduction in greasy and musty odors. In GH, 40 days temporary rearing retained a fresh aroma while reducing the seaweed and fishy odors, achieving a flavor similar to OP. This study provides data support for C. reevesii meat processing and suggests a reference for applying temporary rearing to enhance the flavor quality of aquatic products.

Meat Quality Control in Beef Production

The hazard analysis and critical control points (HACCP) system is primarily a risk assessment method focused on identifying and controlling the risk factors classified as the critical control points. Pathogenic microorganisms can enter the meat supply chain at various points along their path. Live animals can harbor various pathogens, while unhygienic conditions during slaughter and processing introduce external contamination risks, and cross contamination can occur during handling and cooking. Traditionally, pathogen control is concentrated in the processing stage. Despite its effectiveness, approaches like HACCP do not fully satisfy the consumer demands for food safety. A more comprehensive approach targeting pathogen control at every stage of the supply chain that is, “from farm-to-table,” offers broadercoverage and greater integration. Meat is one of the most perishable food products, providing an ideal environment for the growth of a wide range of pathogenic bacteria. Foodborne illnesses result from the consumption of bacteria, toxins, or cells produced by microorganisms present in food. Past outbreaks have been linked to various stages of the meat production process; hence, it is logical to develop a risk assessment model encompassing all stages, from raising food animals and processing carcasses to meat preparation and consumption. The primary task in meat production is the evaluation of the microbiological quality of raw meat and the sanitary conditions at processing facilities based on the presence of indicator microorganisms in the meat, equipment, and processing plants. Accordingly, hygienic measures in meat production, processing, and retail aim to ensure meat safety, prevent rapid spoilage, and preserve its quality. HACCP, which heavily relies on prerequisite programs like good hygienic practice and sanitation standard operating procedures, provides enhanced hygiene standards essential for producing safe meat and meat products throughout the entire meat supply chain.

Создание критериев экономической безопасности предприятия на основе методики учета рисков Value at Risk

Purpose: to demonstrate the application of the VaR risk analysis methodology when such risks arise. Methods: statistical models based on modeling of economic processes of the enterprise. Results: in accordance with the conducted research, it was revealed that in modern conditions, the economic security threats to food industry enterprises are increasing. It was revealed that the directions of emergence of new threats and problems coincide with the creation of economic security criteria based on modern research economic and statistical tools, one of which is the Value at Risk (VaR) method — value at risk. Modern methods of risk determination were applied, and the author's methodology for adapting these methods to modern conditions for a food enterprise to establish threshold values of economic security criteria was developed. The concept of economic security has been clarified taking into account the modern world realities of the use of both “hard” and “soft” power by global competitors, taking into account the socialist nature of production, characteristic of the object of study, a Chinese meat processing plant in connection with ensuring factors of general well-being of the population, the dense population of the country, achieving sustainable development goals while saving costs, the connection of the security of an individual enterprise with the economic and food security of the entire country. The terminology of economic security has been clarified taking into account the modern world realities of the use of both “hard” and “soft” power by global competitors, taking into account the socialist nature of production, characteristic of the object of study, a Chinese meat processing plant, in connection with ensuring factors of general well-being of the population, the dense population of the country, achieving sustainable development goals while saving costs, the connection of the security of an individual enterprise with the economic and food security of the entire country. Practical importance: the developed methods for increasing economic security, created on the basis of the Value at Risk risk accounting methodology, economi security criteria of the enterprise expand and supplement the information base and statistical data on economic security risk management and threat elimination in conditions of economic uncertainty and destruction of the value of a regional food industry enterprise for breeding stock and meat processing.

Meat productivity and beef quality of Black-and-White bulls fed with zinc and selenium in organic form as part of the diet

Increasing the production of high quality ecologically pure animal products, especially beef is one of the main tasks of the agro-industrial complex. In this regard, it is necessary to apply measures for the effective use of genetic resources of both domestic and imported origin, improving feeding systems, using feed additives, biological active substances that stimulate the growth and development of animals. The aim of the study was to determine the effect of the feed additives Plexomin Zn 26 and Plexomin Se 2000, containing in its composition zinc and selenium in organic form, on the slaughter parameters of Black-andWhite bulls, as well as on the quality of the obtained product - beef. For the research, 15-month-old Black-and-White bulls were divided into two groups (control and experimental) of 20 heads each, average live weight was 328.8–329.3 kg. The experiment lasted 91 days. The difference was that the experimental animals were fed with the feed additives Plexomin Se 2000 at a dosage of 1.2 g/head/day and Plexomin Zn 26 at a dosage of 1.2 g/head/day as part of the concentrated part of the diet during the study period. A control slaughter was carried out at the meat processing plant "Orenbeef" for comparative evaluation of meat productivity and beef quality of bulls fattened with and without feed additive. As a result of the research, it was found out that experimental bulls outperformed their control counterparts in live weight at the end of the experiment by 2.5 % (Р≤0.05), pre-slaughter live weight by 2.2 % (Р≤0.05), fresh carcass weight by 4.5 % (Р≤0.01), internal fat weight by 22.1 % (Р≤0.05), slaughter weight by 5.2 % (Р≤0.01), and slaughter yield by 1.62 % (Р≤0.05). Meat from experimental bulls contained 1.35 % more dry matter (Р≤0.05), 0.26 % more fat (Р≤0.05), 32.9 % more glycogen (Р≤0.01), 1.3 % less moisture (Р≤0.05), 7.1 % more oxyproline (Р≤0.05) and 1.92 % more pH (Р≤0.05).

A Comprehensive Review of Food Safety Culture in the Food Industry: Leadership, Organizational Commitment, and Multicultural Dynamics.

Food safety culture (FSC) has transitioned from a narrow compliance-based concept to a comprehensive organisational value that is essential for ensuring food safety. This review explores the pivotal roles of leadership, organisational commitment, and cultural diversity in shaping an effective FSC. It highlights how leadership style, particularly transformational leadership, can enhance employee engagement and foster a proactive safety culture. Additionally, the impact of national and organisational cultures on FSC is analysed, emphasising the challenges posed by a multicultural workforce in standardising food safety practices. This article also provides a comparative analysis of FSC across various sectors, such as meat and dairy processing, identifying sector-specific challenges and best practices. In particular, high-risk sectors tend to exhibit a stronger FSC due to regulatory pressure, while other sectors struggle with issues like communication and employee ownership. The importance of integrating behavioural training with cultural considerations is underscored as a key strategy for sustaining a positive FSC. For maintaining a strong FSC, tailored approaches, which account for cultural and operational differences, are necessary for improving food safety outcomes. This comprehensive analysis provides valuable insights for industry professionals and policymakers, offering a foundation for future research and the development of more effective food safety management practices.

Patterns of biofilm formation by members of <i>Listeria</i>, <i>Salmonella</i>, and <i>Pseudomonas</i> at various temperatures and the role of their synergistic interactions in the formation of biofilm communities

Biofilm formation on abiotic surfaces in the food sector is a major public health concern. In fact, biofilms represent a constant source of pathogens such as Listeria monocytogenes and Salmonella sp. The ability for the formation of multispecies biofilms by pathogens and spoilage microorganisms poses a serious danger in the production of safe products and is one of the reasons for the stable circulation of microorganisms in meat processing plants. During the work, 46 strains of microorganisms isolated from industrial environments and food products were tested for the ability to form biofilms at different temperatures. The analyzed pathogenic strains (Listeria monocytogenes, Salmonella sp.) and spoilage microorganisms (Pseudomonas sp.) had adhesion to the abiotic surface with subsequent formation of a persistent biofilm. Low positive temperature was not a limiting factor in the ability to form biofilms. After 24 hours of incubation, representatives of bacteria of the genera Listeria and Salmonella sp. formed persistent biofilms at (4°C). The ability to form biofilms on various abiotic surfaces found in the meat industry (tiles, glass, plastic) has been demonstrated. The synergistic interaction of representatives of the genera Listeria, Salmonella and Pseudomonas during the formation of mixed biofilms at 4°C was studied. Combinations of a pathogen and a member of the genus Pseudomonas differed significantly in the intensity of biofilm formation compared to combinations of two pathogens. This indicates the importance of this species in synergistic interactions among microorganisms.

Hidden Places for Foodborne Bacterial Pathogens and Novel Approaches to Control Biofilms in the Meat Industry.

Biofilms are of great concern for the meat industry because, despite the implementation of control plans, they remain important hotspots of contamination by foodborne pathogens, highlighting the need to better understand the ecology of these microecosystems. The objective of this paper was to critically survey the recent scientific literature on microbial biofilms of importance for meat safety and quality, also pointing out the most promising methods to combat them. For this, the databases PubMed, Scopus, Science Direct, Web of Science, and Google Scholar were surveyed in a 10-year time frame (but preferably papers less than 5 years old) using selected keywords relevant for the microbiology of meats, especially considering bacteria that are tolerant to cleaning and sanitization processes. The literature findings showed that massive DNA sequencing has deeply impacted the knowledge on the species that co-habit biofilms with important foodborne pathogens (Listeria monocytogenes, Salmonella, pathogenic Escherichia coli, and Staphylococcus aureus). It is likely that recalcitrant commensal and/or spoilage microbiota somehow protect the more fastidious organisms from harsh conditions, in addition to harboring antimicrobial resistance genes. Among the members of background microbiota, Pseudomonas, Acinetobacter, and Enterobacteriales have been commonly found on food contact and non-food contact surfaces in meat processing plants, in addition to less common genera, such as Psychrobacter, Enhydrobacter, Brevundimonas, and Rothia, among others. It has been hypothesized that these rare taxa may represent a primary layer in microbial biofilms, offering better conditions for the adhesion of otherwise poor biofilm formers, especially considering their tolerance to cold conditions and sanitizers. Taking into consideration these findings, it is not only important to target the foodborne pathogens per se in cleaning and disinfection plans but the use of multiple hurdles is also recommended to dismantle the recalcitrant structures of biofilms. In this sense, the last part of this manuscript presents an updated overview of the antibiofilm methods available, with an emphasis on eco-friendly approaches.

Establishing Water Buffaloes as a Promising Source of Red Meat in Pursuit of Sustainable Animal Proteins for a Better World

Water buffaloes (Bubalus bubalis) are distributed in 46 countries across 5 continents and hold significant importance within the livestock production system in various South Asian countries. Water buffaloes are native to Asia and Mediterranean regions and have a significant impact on the economic profitability of producers due to their valuable contributions through milk, meat, leather, and draught power. The production of buffalo meat plays a significant role in safeguarding global food security by meeting the growing demand for high-quality proteins. Buffaloes provide consumers with an unmatched blend of low-fat, low-cholesterol, conjugated linoleic acid and other bioactive peptide-rich meat with a lower atherogenic index and health advantages. Multiple utility, climate-smart nature, reduced food miles, suitability under a small-holder production system, and contribution to UN Sustainable Development Goals promise water buffaloes as a sustainable source of red meat. This comprehensive depiction emphasizes the pivotal position that buffaloes are expected to assume in the future of meat technology. The current review serves as an essential reference for stakeholders engaged in the dynamic domain of buffalo meat production, processing, import and export agencies, standard-setting bodies, and policymakers.

Microbiological Evaluation of Local and Imported Raw Beef Meat at Retail Sites in Oman with Emphasis on Spoilage and Pathogenic Psychrotrophic Bacteria.

Determining the microbial quality and safety of meat is crucial because of its high potential to harbor pathogens. To address the critical knowledge gap and shed light on potential contamination risk in the meat supply chain, this study aimed to assess the underexplored microbial quality and safety of marketed beef meat in Oman. Thirty-three beef meat samples from six hypermarkets were analyzed for Aerobic Plate Count (APC), Psychrotrophic Bacteria Count (PBC), and coliform and Escherichia coli counts. Prevalences were 93% and 94% (means: 2.8 ± 1.1 and 2.6 ± 0.8 log CFU/g, respectively) for coliform, and 80% and 83% (means: 1.8 ± 1.4 and 1.7 ± 0.9 log CFU/g, respectively) for E. coli in imported and local samples, respectively. The mean counts of APC (6.3 ± 0.1 log CFU/g) and PBC (6.2 ± 0.2 log CFU/g) were statistically similar but different from those of coliform and E. coli. Bacterial identification using VITEK 2 compact revealed spoilage bacteria (Pseudomonas luteola, Pseudomonas fluorescens, and Shewanella putrefaciens) and pathogenic bacteria (Acinetobacter bumannii complex, Aerococcus viridans, Enterococcus faecalis, and Oligella ureolytica), which demonstrates a potential for both spoilage and pathogen-related risks. It is concluded that the APC counts of all samples exceeded acceptable standards set by the G.C.C. Standardization Organization (GSO), which was established to protect food safety and public health in Oman and other Gulf countries. This suggests an increased risk of spoilage and pathogen contamination. This study provides one of the earliest reports of microbial contamination levels in meat, serving as an eye-opener for policymakers and stakeholders. It highlights a need for stricter hygiene protocols and improved meat handling and processing practices to enhance meat safety and protect public health in Oman and the Gulf region.