Microorganisms In Meat Products Research Articles

Pathogenic Microorganisms in Meat Products

Pathogenic Microorganisms in Meat Products

Pathogenic Microorganisms in Meat Products

Pathogenic Microorganisms in Meat Products

Approach to hyperemesis gravidarum

Nausea and vomiting commonly known as morning sickness in pregnancy is extremely common. During pregnancy normal nausea and vomiting may be evolutionary protective mechanism as it may protect the pregnant woman and her embryo from harmful substances in food such as pathogenic microorganisms in meat products and toxins in plants, these effects are maximal during embryogenesis the most vulnerable period of pregnancy. Studies suggest that women who had nausea and vomiting were less likely to have miscarriages and stillbirth. Hyperemesis gravidarum is rare but the most severe form of nausea and vomiting in pregnancy that may necessitate hospitalization. It is characterized by persistent nausea and vomiting associated with ketosis and weight loss (>5%) which may lead to volume depletion, electrolyte and acid base imbalances, nutritional deficiencies and even death.

Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products

Meat and meat products are perishable products that require the use additives to prevent the spoilage by foodborne microorganisms and pathogenic bacteria. Current trends for products without synthetic preservatives have led to the search for new sources of antimicrobial compounds. Essential oils (EOs), which has been used since ancient times, meet these goals since their effectiveness as antimicrobial agents in meat and meat products have been demonstrated. Cinnamon, clove, coriander, oregano, rosemary, sage, thyme, among others, have shown a greater potential to control and inhibit the growth of microorganisms. Although EOs are natural products, their quality must be evaluated before being used, allowing to grant the Generally Recognized as Safe (GRAS) classification.The bioactive compounds (BAC) present in their composition are linked to their activity, being the concentration and the quality of these compounds very important characteristics. Therefore, a single mechanism of action cannot be attributed to them. Extraction technique plays an important role, which has led to improve conventional techniques in favour of green emerging technologies that allow to preserve better target bioactive components, operating at lower temperatures and avoiding as much as possible the use of solvents, with more sustainable processing and reduced energy use and environmental pollution. Once extracted, these compounds display greater inhibition of gram-positive than gram-negative bacteria. Membrane disruption is the main mechanism of action involved.Their intense characteristics and the possible interaction with meat components make that their application combined with other EOs, encapsulated and being part of active film, increase their bioactivity without modifying the quality of the final product.

Incidence of Some Food Poisoning Bacteria in Raw Meat Products with Molecular Detection of Salmonella in Al Beida City, Libya

In the current study, a total of 100 random samples of raw meat products including; minced meat and beef burger (50 samples of each) were collected from different markets and butcher shops at Al Beida City, Libya. The collected samples were examined bacteriologically for detection of some pathogenic bacteria including; E. coli, Salmonella and Y. enterocolitica. The obtained results revealed that the overall incidence of Enteropathogenic E. coli in the examined samples of minced meat and beef burger was 12 and 24%, respectively with serological identification of serotypes O91:H21, O121:H7, O78, O124 and O44:H18 with various rates. In addition, the overall incidence of Salmonella spp. of minced meat and beef burger was 6 and 4%, respectively with detection of S. Typhimurium, S. Enteritidis and S. Inganda. Moreover, Y. enterocolitica was isolated with an incidence of 12 and 4%, in minced meat and beef burger, respectively. Finally, a molecular study on the obtained isolates of Salmonella was carried out. The recorded results in this study could be traced back to cross contamination occurred during slaughtering and transportation as well as handling during retailing in markets with absence of awareness about different sources of contamination and measures of personal hygiene of sellers. Finally, the public health hazard of the isolated bacteria as well as the recommended measures to lower these microorganisms in meat products and improve the quality of meat products was discussed.

Detection of Salmonella spp. and diarrheagenic Escherichia coli in fresh pork sausages

The presence of pathogenic microorganisms in meat products may result in foodborne diseases and economic losses to their producers. Small industries in the region of Londrina, Paraná, produce sausages that are commercialized in free fairs, small markets, bars, and restaurants in the city. Although these industries are inspected by the Municipal Inspection Service of Londrina, there are no data about the pathogenic microorganisms present in these products. The objective of this study was to investigate the presence of Salmonella spp. in sausages produced and sold in the region of Londrina, Paraná, and identify eae, bfp, stx1, stx2, hlyA, ipaH, elt, est, aggR, aap, and AA probe genes in Escherichia coli strains isolated from these samples. Forty-six samples of three types of sausages (fresh pork, Tuscan, and Calabresa) produced by four different producers (brands A, B, C, and D) were analyzed. Salmonella spp. was isolated from 13 (28.3%) and E. coli from 33 (71.3%) of the analyzed samples. Seven (53.8%) of 13 samples contaminated with Salmonella spp. were from brand A. Salmonella spp. contamination was the highest in the Tuscan sausage samples (8/17, 41.7%) when compared with the fresh pork sausage samples of all brands analyzed. E. coli was isolated from 12 of 13 samples contaminated with Salmonella spp. One sample of Calabresa sausage was contaminated with atypical enteropathogenic E. coli serotype O108:H9 that has the eae and hlyA genes. The results suggest contamination of the processing plant and/or raw meat used in the manufacture of sausages. A better inspection of the industries is required to ensure that Good Manufacturing Practices are followed by which the contamination of products by pathogenic bacteria can be prevented.

Prevalence of pathogenic microorganisms in raw meat products from retail outlets in Alexandria Province

Contamination of raw meat products is very common and the presence of enteric pathogens in meat products will render the meat unsafe to the consumer as they are encountered in causing food poisoning and also they reflect the hygienic standard of the vendors' shop. In the current study, a total of 100 random samples of raw meat products including; minced meat, sausage, pasterma and beef burger (25 samples of each) were collected from different super markets at Alexandria province. The collected samples were examined bacteriologically for detection of some pathogenic bacteria. The obtained results revealed that the incidence of Enteropathogenic E. coli in the examined samples of minced meat, sausage, and pasterma and beef burger was 44, 40, 32and 36%, respectively. The incidence of Salmonella in the examined samples of minced meat, sausage, and pasterma and beef burger was 8, 12, 4 and 8%, respectively. Serotyping of Salmonella revealed the detection of S. Enteritidis, S. Typhi and S. Paratyphi. The incidence of Shigella in the examined samples of minced meat, sausage, and pasterma and beef burger was 20, 24, 12and 24%, respectively. The incidence of Y. enterocolitica in the examined samples of minced meat, sausage, and pasterma and beef burger was 16, 20, 8 and 24%, respectively. The hygienic significance as well as public health hazard of each isolated microorganism, as well as the recommended measures to lower these microorganisms in meat products and improve the quality of meat products was discussed.

IMPROVING FOOD THERMAL PROCESSING: A DEATH-TIME STUDY ON PROCESSED MEAT PRODUCTS

ABSTRACT Ready-to-eat (RTE) meat products, consumed directly or after warming, are a source for the transmission of Listeria monocytogenes. With the growing demand and the increasing variety of RTE meat products, the food industries face serious challenges with regard to their safety. The appropriate application of heat treatments becomes an essential issue for food processors. However, quantitative data on thermal inactivation of pathogenic and spoilage microorganisms in different meat products cannot be extrapolated directly because of the particularities of the formulations, the variability of heat resistance among bacterial strains, and the heating procedures. Therefore, the heat resistance parameters (D and z values) of L. monocytogenes, Lactobacillus delbrueckii and accompanying microflora in meat slurry were established in order to provide more accurate F values and improve operation conditions. Results showed overprocessing. L. delbrueckii had the largest z value (9.3C) and adjusted F values of 2.4 and 3.8 min would render hot dogs and cured coarse sausages safe. PRACTICAL APPLICATIONS Thermal processing is still the dominant technology to assure food safety. However, consumer demands for more convenient, easy-to-prepare food with whole nutritional content drive to reevaluate and improve commercial processes. In this study, the heat resistance of target microorganisms in a meat product was calculated and modeling was used to assess and document process lethality. This study may assist the meat industry in the quantification of bacterial lethalities and the proper design of thermal processes.

Nausea and vomiting of pregnancy in an evolutionary perspective

The proximate mechanisms underlying gestational nausea and vomiting have been intensively studied, but the possibility that the symptoms themselves serve a useful function has only recently been considered seriously. We synthesized evidence to evaluate various hypotheses for the adaptive significance of nausea and vomiting of pregnancy, as well as the possibility that symptoms are nonfunctional byproducts of pregnancy hormones. We found greatest support for the hypothesis that normal levels of nausea and vomiting of pregnancy (excluding hyperemesis) protect pregnant women and their embryos from harmful substances in food, particularly pathogenic microorganisms in meat products and toxins in strong-tasting plants. We discuss the data that support critical predictions of this "maternal and embryo protection hypothesis" (and contradict other hypotheses), as well as appropriate implications of these results. Knowledge that normal nausea and vomiting of pregnancy indicates the functioning of a woman's defense system, rather than a bodily malfunction, may reassure patients and enable health care providers to develop new ways of minimizing the uncomfortable symptoms. (Am J Obstet Gynecol 2002;186:S190-7.)

Muscle poder media for enumeration of proteolytic microorganisms (author's transl)

New media, with ox muscle powder as a substrate, are proposed for enumeration of proteolytic micro-organisms in meat products.

Bacteriological standards for perishable foods. Manufactured meats.

The unrestricted growth of micro-organisms in meat products leads to spoilage and therefore it is necessary to consider whether meat products should be made to conform to microbial. standards. This question raises many problems which can be solved only in the distant future. However, an understanding of the rôle of micro-organisms in the manufacture of meat products suggests that in the immediate future it is possible to effect a considerable improvement in micro-biological quality. In order to achieve this result, education and advisory services will play an important part. It is important that pathogenic bacteria should be excluded from meat products, but it must be appre ciated that this problem concerns only a few of the micro-organisms which may adversely effect meat products. Furthermore, it is difficult to convince many of those concerned in food production that traditional methods should be improved if our arguments are related solely to the prevention of food-poisoning. The opinions expressed in this paper are those of the author and are not necessarily those of the Ministry of Food.