Microbiology Of Meat Research Articles

Nutrient digestibility, gut microflora, carcass yield, and meat microbiology of broilers fed diets supplemented Ethiopian pepper (Xylopia aethiopica), cloves (Syzygium aromaticum), and their composite

The effect of dietary supplementation of Ethiopian pepper (Xylopia aethiopica) and clove (Syzygium aromaticum) and their composite on nutrient digestibility, gut microflora, carcass yield, and meat microbiology were investigated in a 52-day boiler feeding trial. Three hundred and sixty unsexed Ross broilers were used for the study. Four experimental diets were formulated for the starter (0-28days) and finisher (29-56days) phases: diet 1 was the control without phytogenic supplementation, diet 2 (supplemented with 1% Ethiopian pepper (EP)), diet 3 (supplemented with 1% clove (CL)), and diet 4 (supplemented with 1% mix of equal quantity (0.5% each) of Ethiopian pepper and clove (EPCL)). Each treatment was replicated 6 times with 15 birds per replicate. Nutrient digestibility was determined on days 28 and 56, gut microflora was determined for the small intestine and caecum on day 56, carcass yield, organ weights, and meat microbiology were also determined on day 56. Data obtained were subjected to a one-way analysis of variance using SAS 2000 and significant means were separated using Tukey's test in the same software. At day 28, broilers fed the diet supplemented EPCL had the highest (P < 0.05) dry matter digestibility (DMD, 86.81%) crude protein digestibility (CPD, 71.28%), and ash digestibility (64.24%). Broilers fed EP supplemented diet had reduced (P < 0.05) DMD (70.50%). Increased (P < 0.05) ether extract digestibility (EED) was observed for broilers fed the diet supplemented CL (75.27%) and EPCL (76.43%). Ash digestibility (AD) was lowest (P < 0.05) for broilers fed control diet (50.30%). At day 56, broilers fed the diet supplemented CL and those fed the EPCL supplemented diet had higher (P < 0.05) CPD (78.07%, 79.35%) and EED (70.20%, 71.42%) than other treatments. Ash digestibility was higher (P < 0.05) for broilers fed diet supplemented EPCL (74.60%) than other treatments. Intestinal clostridium count reduced (P < 0.05) and lactobacillus count increased (P < 0.05) in the intestine and caecum of broilers fed the diet supplemented CL and those fed EPCL supplemented diet. Intestinal coliform and salmonella count reduced (P < 0.05) for broilers fed the diet supplemented EP and those fed the EPCL supplemented diet. Dietary supplementation of EPCL resulted in the highest (P < 0.05) body weight (BW, 2551.38g), dressing percentage (DP, 81.68%), and percentage of breast muscle (20.01%). Supplementation of EP, CL, and EPCL in the diet of broilers resulted in higher (P < 0.05) spleen weight while dietary supplementation of EP and EPCL resulted in higher (P < 0.05) thymus weight. Clostridium count was reduced (P < 0.05) in the meat of broilers fed the diet supplemented CL and EPCL and the lowest (P < 0.05) salmonella count was observed in the meat of broilers fed the diet supplemented with EPCL. In conclusion, the current study reveals that dietary supplementation with EP and CL composite improves nutrient digestibility, gut microflora, and dressing percentage with reduced meat microbial load of broilers.

Proteomic Technologies and their Application for Ensuring Meat Quality, Safety and Authenticity

:Proteomic tools were extensively used to understand the relationship between muscle proteome and conversion of muscle to meat, post-mortem proteolysis, meat texture, and variation in meat color. Developments in proteomic tools have also resulted in their application for addressing the safety and authenticity issues including meat species identification, detection of animal byproducts, non-meat ingredients and tissues in meat products, traceability, identification of genetically modified ingredients, chemical residues and other harmful substances. Proteomic tools are also being used in some of the potential areas like understanding the effect of animal transportation, stunning, slaughter stress, halal authentication and issues related to animal welfare. Emerging advances in proteomic and peptidomic technologies and their application in traceability, meat microbiology, safety and authentication are taking a major stride as an interesting and complementary alternative to DNA-based methods currently in use. Future research in meat science need to be linked to emerging metabolomic, lipidomic and other omic technologies for ensuring integrated meat quality and safety management. In this paper, a comprehensive overview of the use of proteomics for the assessment of quality and safety in the meat value chain and their potential application is discussed.

Microbial Profile Evaluation of Beef Steaks From Different Packaging and Retail Lighting Display Conditions

To date, meat microbiology research has relied on culture-dependent methods. Amplicon sequencing technology provides a deeper look into the microbial community. This study set out to evaluate the bacterial community of fresh beef longissimus lumborum steaks exposed to retail packaging and display conditions. Four packaging treatments were assigned after fabrication 7 d postmortem: high-oxygen modified atmosphere packaging, overwrapped packages within a carbon monoxide tri-gas flushed motherbag, vacuum rollstock pouches, and traditional overwrap. After a 14-d dark storage, carbon monoxide motherbag overwrapped packages were removed from the motherbag, and packages were distributed to a retail lighting condition for 72 h of retail display: fluorescent, light emitting diode, or darkness. Aerobic plate count and psychrotrophic bacteria were enumerated, in addition to 16S ribosomal RNA sequencing of DNA for microbial profile investigation. Sampling occurred at fabrication (7 d), end of dark storage (20 d), and end of retail display (23 d). The V3–V4 regions of the 16S bacterial ribosomal RNA gene were sequenced using the Illumina MiSeq platform (Illumina, San Diego, CA). Counts for aerobic plate count bacteria differed by packaging (P = 0.039) but not lighting (P &amp;gt; 0.05). Firmicutes and Proteobacteria were the dominate phyla identified but were not affected by packaging or lighting (P &amp;gt; 0.05). Traditional overwrapped packages displayed in darkness and fluorescence had a higher abundance of Carnobacterium compared with those displayed under light emitting diode (P = 0.05). Dark-stored samples had more Pseudomonas compared with fluorescent display, regardless of packaging type (P = 0.03). While packaging and lighting conditions had a minimal impact on the community composition, these data positively contribute to a baseline establishing bacterial community profiles of fresh beef steaks subjected to retail display. This foundation suggests that further work is needed to understand whether shifts are more likely to occur during extended shelf life or in other retail beef display conditions.

Evaluation of the hygienic condition of the slaughterhouse

Article Details: Received: 2020-10-06 | Accepted: 2020-11-27 | Available online: 2021-01-31 https://doi.org/10.15414/afz.2021.24.mi-prap.37-40 The food industry has an important role in the prevention of food borne illnesses. Contamination of food can occur in any stage of the production, storage and distribution. An essential part of keeping the products safe is food hygiene. The production process is complicated, changing the processes of production, preparation, and distribution, means there is more room for doubt about the hygienic status of the food. Slaughterhouses are primary production sites and their general hygiene requirements are set out in Regulation (EC) No 852/2004 and the commission regulation (EC) No 2023/2006. These regulations include the minimum rules for cleaning and sanitation of the production sites and requirements for education and training of personnel. Regulations must be followed by all businesses that produce food of animal origin. All levels of the production must operate under hygienic conditions in accordance with above mentioned regulations.The objective of this study was to determine the hygienic level of evaluated surfaces – stunning box, shower wall, floor and lift by microbiological swabs from room, where was perform slaughtering and bleeding. Microbiological swabs were taken before process of slaughtering and bleeding, during process and after disinfection. The swabs were taken from evaluated areas of 10 x 10 cm. The sampled areas were wiped by sterile cotton swabs, the swabs were placed in a sterile tube containing 10 ml of sterile saline solution. From this mixture 0.1 ml was applied to the different agar plates Meat peptone agar, Endo agar, Sabouraud agar. For disinfection of monitored surfaces in slaughterhouse was used disinfectant Virkon S in a 1 % concentration which was effective on all monitored surfaces which was confirmed by statistical analysis. In conclusion, effective disinfection performed by suitable disinfectant in slaughterhouse is essential because it help to prevent the spread of many microorganisms which could cause seriuos consequences on health status of animal and human.  Keywords: microbiological swabs, disinfection, Virkon S, slaughterhouse, hygienic condition References ALONGE, D. O. (1991). Textbook of Meat Hygiene in the Tropics . Farm Coe Press. Ibadan, Nigeria, pp. 58. ISSN 2224-6088 DAVIES, A. &amp; BOARD, R. (1998). The Microbiology of Meat and Poultry . Blackie Academic &amp; Professional, London, 346–365. ISBN 978-0-7514-0398-5 DILLON, V.  M. (1998). Yeasts and moulds associated with meat and meat products . In DAVIES, A.; BOARD, R. (Eds.) The Microbiology of Meat and Poultry. London: Blackie Academic and Professional, 85–117.  EISEL, W. G., LINTON, R. H. &amp; MURIANA, P. M. A. (1997). Survey of microbial levels for incoming raw beef, environmental sources, and ground beef in a processing plant. Food Microbiology , Illinois,14(3), 273–282.       GILL, C. O., McGINNIS, J. C. &amp; BADONI, M. (1996). Use of total or Escherichia coli counts to assess the hygienic characteristics of a beef carcass dressing process . International Journal of Food Microbiology , Copenhagen, 31(1-3),181–196. https://doi.org/10.1016/0168-1605(96)00982-8 JAY, J. M. (2005). Indicators of Food Microbial Quality and Safety . In JAY, J. M., LOESSNER, M. J., GOLDEN, D. A. (Eds) Modern Food Microbiology. Berkely:Springer, 387–409. DOI 10.1007/978-1-4419-0826-1 LANGSRUD, S., M. S. SIDHU, E. HEIR &amp;  HOLCK A. L. (2003). Bacterial disinfectant resistance a challenge for the food industry. International Biodeterioration &amp; Biodegradation , 51(4), 283–290. DOI: 10.1016/S0964-8305(03)00039-8 MØRETRØ, T. &amp; LANGSRUD, S. (2017). Residential Bacteria on Surfaces in the Food Industry and Their Implications for Food Safety and Quality. Comprehensive Reviews in Food Science and Food Safety , 16(5), 1022–1041. https://doi.org/10.1111/1541-4337.12283 MUHAMMAD, S., ERKIHUN, A., ARSHAD, M. &amp;  AL-SULTAN, I. (2012). The penetrability of selected bacteria on the raw bovine meat. Journal of Advanced Medicine Research , 212–17. SSN: 2231-8313 SERDA, B., AYALEW, H., BERHANU, A. &amp; SIBHAT, B. (2015). Microbiological assessment of meat contact surfaces at the abattoir and retail houses in Jigjiga town, Somali National Regional State of Ethiopia. Journal of Food and Agricultural Science , 5(3), 21–26. DOI: 10.5897/ISABB-JFAS2014.0012 The commission of the european communities (2004). Regulation (EC) No 852/2004 on the hygiene of food stuffs. In Official Journal of the European Union. http://data.europa.eu/eli/reg/2004/852/oj The commission of the european communities (2006). Commission Regulation (EC) No 2023/2006 on good manufacturing practice for materials and articles intended to come into contact with food. In. Brussels: Official Journal of the European Union. http://data.europa.eu/eli/reg/2006/2023/oj ZAILANI, A., BELLO, M., RAJI, A., KABIR, J. &amp; YAHUZA, M. (2016). Microbial evaluation of meat contact surfaces in red meat abattoirs of Bauchi State, North-Eastern Nigeria. Open Journal of Medical Microbiology , 6, 3–8. DOI: 10.4236/ojmm.2016.61002

Microbiological properties of mechanically deboned poultry meat that applied lactic acid, acetic acid and sodium lactate

After the removal of the usual meat cuts, there is always an amount of meat which is firmly attached to the bones. Mechanically deboned meat is a product which is separated from the bones. During deboning process, microbial growth on the products is high. In our experimental trials, poultry chest bone samples were kept in 0.2, 0.3 and 0.5% concentrated lactic acid, 0.2 and 0.3% acetic acid; 1 and 2% concentrated sodium lactate for 10 min then passed through deboning process. Then, the samples were packaged and stored for 4 days at +4°C. According to the results of microbiological analysis, the most effective bacterial decrease for TAMB counts was seen in 2% sodium lactate applied group with a ratio of nearly 15% decrease. Escherichia coli counts were lower for all organic acid applied samples than control groups (P < 0.05). As a conclusion; 0.2 and 0.3% LA, 1 and 2% SL concentrated organic acid applications are the most successful applications of mechanically de-boned meat decontamination for both microbiological and sensorial criteria. The shelf-life of MDPM was prolonged 1 day by the experimental solutions. Key words: Mechanically deboned meat, poultry meat, microbial growth, meat microbiology, acid application.

A National Survey of the Microbiological Quality of Retail Raw Meats in Australia

A national survey of the microbiology of meat (ground beef and diced lamb) at the retail level in Australia was undertaken. For ground beef samples (n = 360), the mean aerobic plate count (APC) was 5.79 log CFU/g, and Escherichia coli was detected in 17.8% of samples; the mean population for these positive samples was 1.49 log CFU/g. Enterobacteriaceae were detected in 96.9% of samples (mean for positive samples, 3.01 log CFU/g), and coagulase-positive staphylococci were detected in 28.1% of samples (mean for positive samples, 2.18 log CFU/g). For diced lamb samples (n = 360), the mean APC was 5.71 log CFU/g, and E. coli was detected in 16.7% of samples (mean for positive samples, 1.67 log CFU/g). Enterobacteriaceae were detected in 91.1% of samples (mean for positive samples, 2.85 log CFU/g), and coagulase-positive staphylococci were detected in 22.5% of samples (mean for positive samples, 2.34 log CFU/g). Salmonella was recovered from 4 (1.1%) of the 360 ground beef samples (isolates were Salmonella Typhimurium phage types), and E. coli O157 was recovered from 1 (0.3%) of 357 samples; Campylobacter and Clostridium perfringens were not recovered from any of the 91 and 94 samples tested, respectively. Salmonella was recovered from 2 (0.6%) of the 360 diced lamb samples (serovars were Salmonella Infantis and Salmonella Typhimurium), Campylobacter was recovered from 1 (1.1%) of 95 samples, and C. perfringens was recovered from 1 (1.1%) of 92 samples.

Presence of Salmonella in the Red Meat Abattoir Lairage after Routine Cleansing and Disinfection and on Carcasses

Foodborne pathogens, such as Salmonella, may remain in abattoir lairages after cleansing and pose a risk of transfer and contamination from one processing day to the next. These organisms may be transferred to the outer surface of animals held in lairage facilities, and the skin or hide may be a significant source of microbial contamination on the red meat carcasses subsequently produced. Sponge samples were taken from various sites in the lairage (n = 556), and single-pass sponge samples were taken from one side of red meat carcasses (n = 1,050) at five commercial abattoirs in Southwest England and tested for the presence of Salmonella. Of these, 6.5% of lairage samples were positive, containing estimated numbers of up to 104Salmonella organisms per sampled area (50 by 50 cm). Salmonella was found on 9.6% of 240 lamb carcasses, 12.7% of 330 beef carcasses, 31% of 70 pig carcasses, 20% of 80 calf carcasses younger than 14 days of age, and none of 330 cull cow and bull carcasses. Subtyping divided the 137 isolates into seven serogroups and three pulsed-field gel electrophoresis clusters, and sensitivity testing against a bank of 16 antimicrobials indicated that 47 isolates had resistance to one or more antimicrobial agents. These results indicate that Salmonella contamination can persist in the lairage environment from one processing day to the next and that Salmonella is present on red meat carcasses, although the implications of residual lairage contamination on carcass meat microbiology are not clear from this study. Abattoir owners should take steps to reduce the level of contamination in their premises to prevent contamination from being carried over from one processing day to the next.

Rabbit Meat as a Source of Bacterial Foodborne Pathogens

Even though worldwide production of rabbit meat is >1,000,000 tons, little information is available for rabbit meat microbiology. This study provides data on the prevalence of Salmonella, Escherichia coli O157:H7, Yersinia enterocolitica, Listeria spp., motile Aeromonas spp., and Staphylococcus aureus on rabbit meat. A total of 24 rabbit carcasses from two abattoirs and 27 rabbit meat packages from supermarket displays were examined. In addition to culturing methods, associated virulence genes were investigated by PCR in suspect isolates and samples. Neither Salmonella nor E. coli O157:H7 was detected. All samples were negative for virulence-associated invA, stx1, and stx2 genes. At one abattoir, two carcasses (3.9%) carried Y. enterocoliticayst−, and two were positive for the yst gene, although viable Y. enterocolitica cells were not recovered from these samples. Seven samples (13.7%) were contaminated with Listeria. Of them, three were positive for hly and iap genes (Listeria monocytogeneshly+/iap+), two carried Listeria seeligeri, one carried Listeria ivanovii, and one carried Listeria innocua. For detectable motile Aeromonas spp. (average count, 1.77±0.62 log CFU/g), the contamination rate was 35.3%, although ca. 90% of the samples were positive for the aerA and/or hlyA genes. The majority of aeromonad isolates were Aeromonas hydrophilaaerA+/hlyA+. Aeromonas caviae, Aeromonas popoffii, Aeromonas schubertii, and the two biovars of Aeromonas veronii were also isolated. The prevalence of S. aureus contamination (average count, 1.37±0.79 log CFU/g) was 52.9%. Among 27 S. aureus isolates, two harbored genes for staphylococcal enterotoxin B (seb), and two harbored genes for staphylococcal enterotoxin C (sec). The remaining isolates were negative for sea, seb, sec, sed, and see.

Development of the aerobic spoilage flora of chilled rabbit meat

Even though worldwide production of rabbit meat is over 1,000,000 ton, little information is available on rabbit meat microbiology. This paper reports on the microflora developing on chill-stored rabbit carcasses. Four different lots of 24 h post-mortem rabbit carcasses dressed and kept at 0 °C in a medium-size abattoir were collected and evaluated for sensory, physicochemical and microbiological changes during aerobic storage at 3 ± 1 °C. Mean initial pH value (pH 24), extract-release volume (ERV) and lactate content of Biceps femoris muscle, were 6.26 ± 0.20, 13.50 ± 3.50 ml and 0.70 ± 0.07%, respectively. As with other muscle foods kept chilled in air, pH increased and ERV and lactate decreased as storage progressed. Initial levels (log cfu/g) of aerobes (APC), psychrotrophic flora, Pseudomonas spp., Brochothrix thermosphacta, lactic acid bacteria, Enterobacteriaceae and yeasts were 4.76 ± 0.31, 4.81 ± 0.81, 3.39 ± 1.12, 2.01 ± 0.92, 2.76 ± 0.51, 0.49 ± 0.45 and 3.46 ± 0.32, respectively. Pseudomonads, most of them fluorescent, and to a lesser extent B. thermosphacta and yeasts grew faster than the remaining microorganisms and became predominant at the end of the shelf life. Carcasses spoiled when mean APC, psychrotrophic and pseudomonads numbers were ca. 8 log cfu/g, their mean shelf life being estimated at 6.8 days. A lot of DFD-like rabbit carcasses, with higher pH and lower ERV values but similar microbial loads to normal meat, developed a strong putrid odour after 4 days.

The Microbiology of Meat and Poultry

The Microbiology of Meat and Poultry

Exsanguination of animals at slaughter and the residual blood content of meat

About 40 to 60 per cent of the total blood volume is lost at exsanguination. The loss can be influenced slightly by differences in traditional slaughter techniques and is considerably reduced after cardiac arrest in sheep and cattle. Blood not lost at sticking is probably largely retained in the viscera rather than the carcase. The residual blood content of lean meat is 2 to 9 ml/kg muscle. There is no evidence that this amount is affected by different slaughter methods or that large amounts of residual blood influence the microbiology of meat.

Role of Government in Research on Meat Microbiology

This paper doer not present new scientific data but rather is an attempt to explain the role of the government microbiologist in meat research. His involvement usually centers on filling actual and potential voids in the data collection process. He serves in a trilateral cooperative effort with academia and industry to provide data on developing technology, meat safety, method development and improved microbiological quality of meat. Examples of research in each of these areas are presented. Some of the examples are used to describe research which was of questionable value because though published, the research data have not yet had any measurable impact on the industry, the consumer, other scientists or the action agencies. Some ideas, presented for improving the effectiveness of the government meat microbiologist, include (a) developing and publicizing lists of research needs, (b) timely sharing of research findings, (c) minimizing repeated duplication of research, (d) prior clearing of protocols with end users of the research findings, and (e) adequate planning before the research is initiated. Possibly the most important concept presented is that the end product is not publication of the data in a peer scientific journal, but rather that the research is of adequate value so once published it is used by the meat industry, the action agencies or other scientists.

Microbiology of Meats in a Hypobaric Environment

Growth of total bacteria on fresh meat and heat-processed commodities was analyzed at refrigerated hypobaric and conventional cooler storage. When using the time required for bacterial levels to reach one million/in.2 as the estimate of the shelf life, the refrigerated hypobaric storage system substantially extended the shelf-life of broiler chickens, pork loins, bone-in heat-processed hams, and lamb and beef carcasses, as compared to storage in conventional coolers. The dominant microorganism isolated from the surface of the bone-in heat-processed hams stored in hypobaric and conventional coolers was a Streptococcus which was resistant to the heat process and tolerant to salt and sodium nitrite. For the fresh meat products, Pseudomonas was the dominant microorganism isolated from these products stored in either hypobaric or conventional coolers.

Development of a new technique for obtaining axenic meat

A new technique for obtaining axenic meat is described. The procedure is based on the use of a liquid peracetic acid lock united with two isolators, permanently connected together. After immersion in a 3% solution of peracetic acid for 2 min, the surfaces of muscles obtained from pig, horse and cattle were shown to be completely decontaminated. Such meats appeared perfectly fit for gnotobiotic studies in the field of meat microbiology.

Microbiology of Meats

Microbiology of Meats F. C. Blanck CopyRight https://doi.org/10.2105/AJPH.45.1.107-a Published Online: October 03, 2011

Microbiology of Meats

Microbiology of Meats

Microbiology of Meats

Microbiology of Meats