Raw Beef Liver Research Articles

Effects of Salt Soaking Treatment on the Deodorization of Beef Liver and the Flavor Formation of Beef Liver Steak.

In this study, based on the evaluation of fishy value and sensory evaluation, this study determined that soaking in a 1% salt solution for 60 min had a significant impact on the deodorization of beef liver (p < 0.05). The results showed that salt infiltration promoted the release of fishy substances, improving the edible and processing performance of beef liver. The identification of flavor compounds in raw and roasted beef liver via GC-IMS implies that (E)-2-octenal-M, (E)-3-penten-2-one-M, ethyl acetate-M, ethyl acetate-D, and methanethiol are closely related to improving the flavor of beef liver; among them, (E)-2-octenal-M, (E)-3-penten-2-one-M, and methanethiol can cause beef liver odor, while nonanal-M, octanal-M, benzene acetaldehyde, n-hexanol-D, butyl propanoate-M, heptanal-D, heptanal-M, and 3-methylthiopropanal-M had significant effects on the flavor formation of beef liver steak. The determination of reducing sugars revealed that salt soaking had no significant effect on the reducing sugar content of beef liver, and the beef liver steak was significantly reduced (p < 0.05), proving that reducing sugars promoted the formation of beef liver steak flavor under roasting conditions. Fatty acid determination revealed that salt soaking significantly reduced the content of polyunsaturated fatty acids in beef liver (p < 0.05), promoting the process of fat degradation and volatile flavor production in the beef liver steak. Salt plays a prominent role in salting-out and osmosis during deodorization and flavor improvement. Through controlling important biochemical and enzymatic reactions, the release of flavor substances in a food matrix was increased, and a good deodorization effect was achieved, which lays a foundation for further research on the deodorization of beef liver and the flavor of beef liver steak.

Effect of storage periods on the quality and shelf life of beef liver at refrigerated temperature

The current study investigated the quality and shelf life of beef liver storage under refrigerated temperature (4°C). For this purpose, raw beef liver sample was divided into five treatments groups as T1 (day 1or control), T2 (day 2), T3 (day 3), T4 (day 4) and T5 (day 5). Sensory attributes, proximate composition, pH value, cooking loss, free fatty acids (FFA), peroxide value (POV) and microbial load such as total viable count (TVC), total coliform count (TCC) and total yeast mould count (TYMC) analysis were carried out for each treatment. The results show that color, odor, juiciness, and tenderness were significantly (P&lt;0.05) decreased with increase the storage periods. Dry matter and ash contents were significantly (P&lt;0.05) increased, whereas, crude protein and either extract were decreased with increase storage periods. Consequently, the cooking loss (%), FFA and POV values were significantly (P&lt;0.05) increased, while pH value was significantly (P&lt;0.05) decreased with the increase of storage periods. Moreover, TVC (log CFU/g), TCC (log CFU/g), and TYMC (log CFU/g) were also showed significantly (P&lt;0.05) higher value for T3 and T5 compared to T1 . These findings suggest that shelf life of raw beef liver at refrigeration temperature (4°C) may be maximum three days with minor changes of quality.

Current situation of human Taenia asiatica taeniosis in Japan.

This report describes 33 confirmed cases of "Taenia asiatica" taeniosis in Tokyo, Japan, and six adjacent prefectures between 2010 and 2019. Of the 33 cases, 28 were domestic infections. Thirty patients had histories of eating raw pork and/or beef liver. It was highly suspected that the sources of infection were foreigners from T. asiatica-endemic countries who had worked on pig farms in these prefectures. We postulated that the rate of domestic infection has decreased as a result of legal regulations that have banned the serving of raw and undercooked pig and cattle viscera in restaurants in Japan. Haplotype analyses of genetic markers revealed that "T. asiatica" in Japan are the descendants of hybrids of T. asiatica and Taenia saginata that originated from the Philippines and/or Taiwan. It is critical that close attention continues to be paid to domestic recurrences and imported cases of T. asiatica taeniosis, with the goal of communicating information on risk factors for this infection to consumers, pig farmers, restaurant owners, physicians, and visitors coming to Japan.

Did the ban on serving raw beef liver in restaurants decrease Enterohemorrhagic Escherichia coli infection in Japan?: an interrupted time-series analysis

BackgroundEnterohemorrhagic Escherichia coli (EHEC) is an important pathogen that causes diarrhea, hemorrhagic colitis, and hemolytic uremic syndrome (HUS). After an EHEC outbreak involving uncooked beef, serving raw beef liver dishes at restaurants was completely banned starting on July 1, 2012 in Japan. However, its long-term associations with the incidence rates of EHEC infections have never been assessed by formal interrupted time-series analysis (ITSA).MethodsA retrospective cohort study to assess the impact of banning raw beef liver provision at restaurants was conducted. The weekly incidence of asymptomatic and symptomatic EHEC infections, the incidence of HUS, and deaths were extracted from the national reportable diseases database from January 2008 to December 2017. ITSA was conducted to evaluate the impact of banning raw beef liver from July 2012. To account for a potential simultaneous external effect, the additional regulation on raw beef red meat handling (implemented in May 2011) and the seasonality were also incorporated into the model.ResultsThere were 32,179 asymptomatic and 21,250 symptomatic EHEC infections (including 717 HUS cases and 26 deaths) reported during the study period. During the pre-intervention period (before week 27, 2012), there were 0.45 asymptomatic EHEC infections per million-persons per week. The mean post-intervention asymptomatic EHEC infections were 0.51 per million-persons per week. ITSA revealed no baseline trend or change in the intercept and trend (0.002 infections per million-persons per week, 95% Confidence interval − 0.03-0.04, p = 0.93, 1.22, CI -1.96-4.39, p = 0.45, and − 0.006, CI -0.003-0.02, p = 0.68, respectively). For symptomatic EHEC infections, there were 0.30 cases per million per week during the pre-intervention period, and it became 0.33 cases per million per week after the intervention. Time series modeling again did not show a significant baseline trend or changes in the intercept and trend (0.0005, CI -0.02-0.02, p = 0.96, 0.69, CI -1.75-3.12, p = 0.58, and − 0.003, CI -0.02-0.01, p = 0.76, respectively).ConclusionWe did not find a statistically significant reduction in the overall incidence rates of both asymptomatic and symptomatic EHEC infections in Japan after implementing measures, including a ban on serving raw beef liver dishes in the restaurant industry.

Estimation of Irradiation Doses of Raw Beef Liver Samples using 5,6-Dihydrothymidine as an Irradiation Marker.

The quantities of (5S)- and (5R)-5,6-dihydrothymidine (total DHdThd) in frozen beef liver samples were compared between those irradiated by an electron beam (EB) and those subjected to γ-irradiation. DNA extracted from the samples was enzymatically digested to nucleosides and analyzed by liquid chromatography–tandem mass spectrometry for total DHdThd and 2′-deoxythymidine (dThd). Total DHdThd was formed radiospecifically and dose-dependently and the dose–response curves of the ratio of total DHdThd to dThd (total DHdThd/dThd) were similar for both the EB- and γ-irradiated samples. The total DHdThd/dThd was stable after long-term storage (4 months) at −20 °C and the followed heat treatment in a microwave oven. The total DHdThd/dThd could be a robust marker and is equally effective at quantitating both EB- and γ-ray irradiation history. The irradiation doses of raw beef liver samples were estimated using the dose–response curves of the total DHdThd/dThd of other irradiated samples. The ratio of the estimated dose to the actual dose was 0.74–1.30 in the irradiation range of 4.67–7.62 kGy.

Inactivation of Escherichia coli O157 and Salmonella Enteritidis in raw beef liver by gamma irradiation

Irradiation of ground beef and beef liver inoculated with Escherichia coli O157 466 and DT66 and Salmonella Enteritidis 3313 were performed with gamma rays from cobalt-60 at refrigerated and frozen temperatures under air- and vacuum-packaged conditions. Results showed that D10 values for all pathogens in frozen beef liver were higher than those in frozen ground beef samples, with significant differences observed between the D10 values of E. coli O157 466 and S. Enteritidis 3313 under air-packaged conditions, as well as in E. coli O157 DT66 and S. Enteritidis 3313 under vacuum-packaged conditions. To verify effective bacterial inactivation under high bacterial-contamination levels (105–107 CFU/g), survival/death interfaces of E. coli O157 DT66 and S. Enteritidis 3313 inoculated in beef liver under vacuum-packaged and frozen conditions were constructed, with results suggesting that doses from 5.3 kGy to 5.5 kGy and 8.2 kGy–8.5 kGy would be sufficient to kill 105 CFU/g of E. coli O157 and S. Enteritidis 3313, respectively, at a 95%–99% predicted confidence interval. These results suggested that food matrixes containing high amounts of antioxidants (such as beef liver) and treated under frozen and vacuum-packaged conditions require additional consideration and evaluation for applications of irradiation treatment.

"CLUPS": A New Culture Medium for the Axenic Growth of Entamoeba histolytica.

Amebiasis remains a major health problem in Mexico. Therefore, the search for better culture media and low-cost diagnostic and therapeutic tools is fundamental. We present a new culture medium for Entamoeba histolytica which allows the microbe to preserve its virulence factors and ability to induce hepatic abscesses in animal models. The novel CLUPS medium is an improved version of the PEHPS medium, previously designed in our laboratory. The main difference is the substitution of raw beef liver in PEHPS by raw beef lung in the CLUPS medium. To compare the performance of three-culture media (traditional TYI-S-33, PEHPS, and CLUPS), E. histolytica trophozoites were cultured in quintuplicate, followed by the evaluation of phospholipase activity and the induction of liver abscesses in golden hamsters. E. histolytica trophozoites grew significantly better in CLUPS medium than in TYI-S-33. Likewise, CLUPS-cultured trophozoites produced significantly more phospholipases than TYI-S-33-cultured trophozoites. Finally, trophozoites grown in any of the three tested media had similar potential to induce liver abscesses.

Effects of High Hydrostatic Pressure Processing on the Number of Bacteria and Texture of Beef Liver

Providing beef liver for raw consumption was banned in Japan on July 1, 2012. To lift the ban, the establishment of effective countermeasures for safe raw consumption is necessary. In this study, we examined the effects of high hydrostatic pressure processing on raw beef liver. Beef liver samples subjected to 300 MPa of pressure or higher for 10 min at 25°C became firmer and showed a paler color and were considered unsuitable for raw consumption. More than 3.0 log reductions of bacteria were seen after treatments at 400 and 500 MPa, but the treatment with lower pressure did not show enough microcidal effects for safe consumption. Histological and ultrastructural analysis revealed that high hydrostatic pressure processing increased mitochondrial swelling and reduced rough endoplasmic reticula in hepatocytes, and such changes might be related to the observed changes of texture in the treated raw beef liver.

Long-Term Efficacy of Two Cricket and Two Liver Diets for Rearing Laboratory Fire Ant Colonies (Hymenoptera: Formicidae:Solenopsis invicta)

Summary Fire ant colonies thrived on diets of sugar water and either raw beef liver or raw chicken liver for almost 8 mo, after which brood production ceased in half of these colonies. As expected, colonies did well on a diet of sugar water and domestic crickets. Unexpectedly, however, banded crickets were much less suitable than either liver or domestic crickets.

Campylobacter fetus meningitis in an asplenic diabetic patient manifesting a chronic clinical course; case report and review of Japanese cases

We report a case of Campylobacter fetus (C. fetus) meningitis that manifested a chronic clinical course in an asplenic diabetic patient. The patient had eaten raw beef liver, and after 1 week, he suffered from headache and fever, with repeated remissions and deterioration. Four weeks after onset, neck stiffness was observed, and he was diagnosed with meningitis due to Campylobacter fetus. The cerebrospinal fluid (CSF) sample showed leukocytosis (3760/μl; neutrophils 91 %, lymphocytes 9 %). The infection responded to meropenem and ampicillin. A review of the literature between 1976 and 2013 revealed that C. fetus meningitis in adults is still a rare entity, and about one-third of case reports written in English are from Japan. We specifically reviewed the case reports of C. fetus meningitis in adults written in Japanese between 1979 and 2013 to examine the clinical features and influence of underlying disease, especially diabetes mellitus. Unexpectedly, most patients with C. fetus meningitis manifested a chronic clinical course, and CSF samples showed lymphocyte-predominant leukocytosis in at least 25 out of 43 cases. Antibiotic treatment, especially with carbapenem, was effective, and the overall prognosis of C. fetus meningitis was good, but 3 out of 43 patients had after effects. Two of the patients had diabetes mellitus as an underlying disease.

Occurrence of Campylobacter spp. in Raw and Ready-to-Eat Foods and in a Canadian Food Service Operation

The occurrence of Campylobacter spp. in a variety of foods from Ottawa, Ontario, Canada, and raw milk samples from across Canada was determined over a 2-year period. The samples consisted of 55 raw foods (chicken, pork, and beef), 126 raw milk samples from raw milk cheese manufacturers, and 135 ready-to-eat foods (meat products, salads, and raw milk cheeses). Campylobacter jejuni was detected in 4 of the 316 samples analyzed: 1 raw beef liver sample and 3 raw chicken samples. An isolation rate of 9.7% was observed among the raw chicken samples tested. This study also investigated the role of cross-contamination in disseminating Campylobacter from raw poultry within a food service operation specializing in poultry dishes. Accordingly, kitchen surfaces within a restaurant in Ottawa, Ontario, were sampled between March and August 2001. Tests of the sampling method indicated that as few as 100 Campylobacter cells could be detected if sampling was done within 45 min of inoculation; however, Campylobacter spp. were not detected in 125 swabs of surfaces within the kitchens of this food service operation. Despite the reported high prevalence of Campylobacter spp. in raw poultry, this organism was not detected on surfaces within a kitchen of a restaurant specializing in poultry dishes.

Oven-baking and Frozen Storage Affect Folate Vitamer Retention

A high-performance liquid chromatography (HPLC) method for folate monoglutamates was used to study folate vitamer stability in food. Folate vitamers in fish and chicken fillets were determined raw and after oven-baking. Folate stability in liver sausage was also evaluated. Folate vitamer stability in raw beef liver and strawberries was determined during frozen storage. True vitamin retention (TVR) for tetrahydrofolate in rainbow trout and pollack after oven-baking was poor (9–60%). TVR for 5-methyltetrahydrofolate was above 65% for both fish species and chicken meat. Folate vitamers were well retained in the processing of liver sausage. Stability of folate vitamers during frozen storage of beef liver and strawberries (up to 7 months) was very good. HPLC was successfully used to study the effects of cooking and frozen storage on folate vitamers.

FOLATE LOSSES IN BEEF LIVER DUE TO COOKING AND FROZEN STORAGE1

ABSTRACTRaw, broiled and fried beef liver samples were stored at − 20°C in either vacuum or air‐saturated packages. At periods of 0, 30, 60 and 90 days the folates were extracted in a 2% ascorbate solution and analyzed by the Lactobacillus casei microbiological assay. The folate content of raw beef liver was higher than previously reported which could be partly due to the ascorbate level used and the precautions taken during the extraction procedure. Broiling was shown to cause a 41% loss in folate activity while frying caused a 50% loss. Further losses in vitamin activity occurred during frozen storage, especially in nonvacuum packages, but stabilized after 30 days.

Ovarian development in the blowflies Chrysomyaputoria and C. megacephala on natural diets

Fresh human, chicken and cattle faeces were compared as diets for adult female blowflies Chrysomya megacephala (Fabricius) and C.putoria (Wiedemann) (Diptera: Calliphoridae). As controls, sugar and raw beef liver were used. For females of both species, fresh beef liver was the best of these diets: oogenesis was completed in 10-13 days. Human or chicken faeces facilitated slower oogenesis in 27-48 days. On a diet of cattle faeces, C.putoria females began vitellogenesis only 17 days after emergence, whereas females of C.megacephala remained previtellogenic until the end of the experiment (56 days).

Effect of Methods of Cooking on Free and Total Purine Bases in Meat and Fish

Levels of free and total purine bases (adenine, guanine, hypoxan-thine and xanthine) were determined in fresh and cooked (boiled and broiled) beef steak, beef liver and haddock fillets. Raw and cooked beef liver contained the highest levels of free and total purine bases. Both methods of cooking produced an increase in the amount of free or total adenine and guanine in steak and liver and altered the levels of free hypoxanthine in steak. Little change observed in the levels of free and total purines in haddock. The differences in the levels of free hypoxanthine and xanthine in steak were associated with high levels of these bases in the cooking juices. Changes in the content of free and total purine bases in the meat products caused by cooking would suggest a modification in the uricogenicity of foods by processing.

Studies On The Inducing Possibility Of Human Visceral Larva Migrans Associated With Eating Habit Of Raw Liver Of Domestic Animals

To observe the possibility of human visceral larva migrans due to eating of raw liver of domestic animals, especially of cattle, and also to serve as a good reference for adequate sanitary measures, the investigation survey was carried out from May 1975 to May 1976. From the subjects of a l,048 inhabitants (male 558, female 490) in five localities including two Provinces and three different cities, food habit was studied by questionnaire mannual. Larvae isolated from liver tissues of cattle, and pig were identified. Experimental observation on the chicken and mice infected with Toxocara canis was undertaken to draw a assumption of possibility inducing human visceral larva migrans. The results obtained from the present study are summarized. 1. A part of Korean people has the habit to eat the livers of cattle, fowl, pig and dog raw. Eating rate of raw beef liver was 37.8% out of l,048 inhabitants, and its rate was higher markedly in male(57.7%) than in female (15. 1%), and the highest rate among the group of 31-40 years old. Eating rate of raw liver of fowl was 5.9%, pig 5.3%, and dog 2.5%. 2. Larva recovery rate from beef liver was 11.8% out of 195 samples and 72.0% of total detected 1arvae were identified as Toxocara(=Neoascaris) vitulorum. From pig liver, larvae of nematoda were found in 6.4% out of 109 samples but no larva was detected from 120 fowl livers. 3. Larvae detected from one-half of tissues and organs of infected chicken with about 2,000 Toxocara canis eggs were 8-245 in number, and 85-100% of recovered larvae were from their 1iver tissues. 4. Toxocara canis larvae, 45, 31, 42 and 23 in number at 3rd, 14th, 25th and 55th day in one-half of the tissues and organs after infection respectively, were demonstrated from the mice infected with 500 larvae collected from infected chicken liver. Most of the larvae were recovered from the carcass of the mouse. It was approved the larvae isolated from chicken possess infectivity to the mice. 5. Typical eosinophilic granulomatous change was not observed in the liver tissue of the infected chicken at 20th day after infection. As it summarized above, the liver of various domestic animals is the favorite tissue for migration of nematodes larvae. Therefore, the possibility of human visceral larva migrans may be induced due to eating of raw liver of domestic animals.

Protection of Snails against Miracidia of Schistosoma mansoni by Various Aquatic Invertebrates

In linear experimental channels, planaria and mosquito larvae protected susceptible Biomphalaria glabrata from infection by miracidia of Schistosoma mansoni. These and other studies suggest that various invertebrates may be important in regulating the frequency of trematode infections among snails in the field. Various kinds of snails interfere with the capacity of schistosome miracidia to infect susceptible snails in linear channels (Chernin, 1968; Chernin and Perlstein, 1969). We have now examined the possibility that other aquatic invertebrates might also prevent miracidia of Schistosoma mansoni from infecting the intermediate snail host. MATERIALS AND METHODS Most details of the experimental system and procedures have been described (Chernin, 1968). Target snails, 4 to 7 mm in diameter and susceptible to infection with S. mansoni, were of a Puerto Rican strain (PR2') of Biomphalaria (= Australorbis) glabrata reared and studied at 25 to 27 C. The apparatus comprised 5 separate but parallel channels, leveled, and uniformly illuminated. Each channel measured 152.5 by 2.5 by 2.5 cm and contained 400 ml of water (about 1 cm depth). Fifteen target snails were confined in a wire screen cage at one end of each channel. Snails or other organisms used as decoys were released. near the center of a channel and allowed to disperse between vertical screens set 15 cm from either end. After 30 to 45 min, 150 freshly hatched miracidia of a Puerto Rican strain of S. mansoni were placed in the water at the end opposite the targets. The apparatus was covered with transparent plastic film for the 18 to 22 hr of miracidial exposure. After exposure, target snails were removed from the channels, maintained for 12 to 15 days, and then examined to determine the proportions infected (Chernin and Dunavan, 1962). The results reflect the extent to which the test organisms protected target snails from infection. The planaria Dugesia tigrina, mostly 5 to 15 mm Received for publication 15 September 1970. *This investigation was supported in part by Research Grant AI-00513 and by a Research Career Award to the senior author from the NIAID, U. S. Public Health Service. 217 long, were maintained at 25 C on raw beef liver. They were handled as little as possible except for transfers to and from the channels via wide-mouth pipettes. Dr. Andrew Spielman kindly supplied pupae and early fourth-instar larvae of Culex pipiens molestus and of Aedes aegypti from colonies maintained in this department.

Pelleted Dry Rations for Trout Propagation in Michigan Hatcheries

Diets of pelleted animal and vegetable meals were compared with dry-meal and chopped raw-meat diets as food of rainbow and brook trout. Evaluation was made by bimonthly measurement of weight and length, daily mortality, and physiological changes. Pelleted dry-meal diets were not accepted immediately as food by rainbow and brook trout. This was evidenced by a loss of weight during the first two weeks of feeding pelleted food. Lost weight was regained after four weeks of feeding. All dry-meal ingredients pelleted in the combinations used were acceptable as trout food when supplemented with raw beef liver at least one day every three weeks. Dry diets resulted in no reduction of growth rates when fed at one-half to five-eighths the amounts recommended for raw-meat mixtures. A diet containing brewers yeast produced a greater gain in weight of rainbow trout than an otherwise identical diet containing torula yeast. Also, it was found that a pelleted diet was superior to a raw beef liver diet. The adoption of dry pelleted diets as standard rations by all state fish hatcheries in Michigan increased trout production in pounds by 60 percent and reduced fish food expenditures by 40 percent.

Depression of Polycythemia by Choline Hydrochloride

The author1 presented work which showed that the feeding of raw beef or hog liver to polycythemic (experimental) dogs caused a prompt reduction in their erythrocyte numbers, by depressing hemopoies...

Development and Growth of Peromyscus Maniculatus Oreas

The present report is a result of a study of the development and growth of Peromyscus maniculatus oreas Bangs, the third race of this species investigated in this connection. Data on the growth of the subspecies artemisiae and bairdii already have been presented (Svihla, 1934, 1935). The deer-mice belonging to the subspecies oreas are distinguishable from other races of maniculatus by their dark, rich coloration and the great length of the tail. The latter, according to Osgood (1909), is longer than in any other subspecies of this species. These mice inhabit the moist mountain and coastal regions of western Washington, and southern British Columbia around Puget Sound. Osgood (1909) stated that they intergrade with artemisiae in central British Columbia, but in the region around Mount Baker, where was secured the original stock for this study, no intergradation occurs. The mice were collected alive in Burt traps set near the Nooksack Power Plant some 10 miles east of the town of Glacier in the Mount Baker National Forest. The forest here is typical of the western coastal region, consisting of such valuable trees as western red cedar, Douglas fir, western hemlock, and silver fir. The undergrowth consists chiefly of tangles of salmonberry, salal and huckleberry. The methods used in breeding these mice and the conditions under which they were raised, were the same as those in the studies previously reported. They were fed the same diet, consisting of ground whole wheat, powdered milk and iodized salt, with the addition of green food twice a week. About 5 grams of raw beef liver also was given each mouse once a week. In a previous paper (Svihla, 1933), I stated that when these mice were brought from the coastal region to Pullman, they failed to reproduce, although they bred normally while in western Washington. The present stock of oreas likewise failed to breed when transferred to Pullman until liver (5 grams once a week) was added to the diet, since which time they have reproduced normally. This confirms the observations of Smith and Seegers (1934), who reported similar beneficial effects from the addition of raw liver to the diet of experimental rats and mice. Newly born young of oreas did not differ in general appearance from those of other subspecies of deer-mice of the maniculatus group. They likewise were pink in color, hairless, with eyes closed and the pinnae of the ears folded down over the aural opening. The vibrissae were well developed. Within 24 hours the backs of the young mice became deeply pigmented from the presence of coloring matter in the developing hairs. On the fourth day the pinnae of the ears were erect, although the ear openings still were closed. The time required for the eyes to open varied from 14 to 18 days but usually took 132