Samples Of Meat Products Research Articles

Presence and Virulence Characteristics of Shiga Toxin Escherichia coli and Non-Shiga Toxin-Producing Escherichia coli O157 in Products from Animal Protein Supply Chain Enterprises in South Africa.

Consumption of food that is contaminated with Shiga toxin–producing Escherichia coli (STEC) has been linked to serious foodborne disease outbreaks. Our aim was to provide a descriptive study on the presence and virulence factors of STEC and non-STEC O157 isolates recovered from 2017 diverse meat and meat product samples from all provinces of South Africa (n = 1758) and imported meat from South Africa's major ports of entry (n = 259). A cross-sectional study was undertaken to analyze raw intact meat, raw processed (nonintact) meat, and ready-to-eat (RTE) meat from cattle, game, sheep, pork, and poultry. Isolation was performed using International Organization for Standardization-based microbiological techniques, while detection and characterization were performed using real-time PCR (RT-PCR) and conventional PCR targeting the stx1, stx2, eae, and ehxA genes. A total of 28 of 1758 (1.59%; confidence interval [CI] 1.1–2) samples from the domestic market tested positive (n = 10 Escherichia coli O157:H7; n = 14 Escherichia coli O157: non-H7; and n = 4 non-O157 STEC), while 4/259 (1.54%; CI 0.4–4) samples from ports of entry tested positive for Escherichia coli O157:H7 based on RT-PCR. On average, diverse samples from domestic meat and meat products from cattle showed the highest number of positive samples (22/1758; 1.3%; CI 0.8–2). RT-PCR detected more positive samples (n = 32) compared with culture (n = 17). Sixteen different virulence factor combinations were observed. Our findings demonstrate a relatively low presence of diverse STEC strains along the meat value chain. To our knowledge, this is the first extensive report in South Africa to analyze STEC and non-STEC O157 from local and imported samples from many animal species. This is important as it reveals virulence factors in STEC strains circulating in meat and meat products in South Africa, which contribute to the risk of infection.

Detection of Genetically Modified Additives in Meat Products in Riyadh City

Vegetable proteins such as soybean protein have numerous nutritional and functional characteristics, and consequently, their utilization in meat products development has dramatically increased in recent decades. Due to high demands for soybean, transgenic Roundup Ready (RR) soybean line grains were developed and widely distributed into global markets. The current study was designed to investigate the presence of transgenic soybean in meat products sold in Riyadh food retails, Saudi Arabia. After extraction of DNA from meat product samples, qualitative duplex polymerase chain reaction (PCR) was used to detect the genetically modified (GM) soybean products in the meat samples using pairs of primers targeting the lectin gene and the 35S promoter. Real-time PCR was used to quantify the percentage of RR soy products in the positive samples. The results clarified that out of 96 tested meat product samples (minced, burger, luncheon, canned, and sausages), 75 samples were positive for the presence of lectin gene, of which 42 samples representing 43.75% of total meat product samples were positive for the presence of 35S promoter. All positive samples for 35S promoter contained RR soy below 0.1%. The results of the consumer acceptance questionnaire of GM additives in meat products proved the presence of several critical aspects of concerns to consumers of meat products in different localities of Riyadh city.

About the development of metrological assurance for identification, detection, and quantitative determination of the composition components of meat products

The article presents the research results that formed the basis for the development of a complex for metrological assurance of the qPCR method in the food industry that meets the legal requirements in the field of measurement uniformity assurance. The complex includes the CRM for chicken meat composition (MП-2-3 CO Gallus gallus), a certified measurement procedure that has confirmed its applicability for samples of meat and meat-containing products, including those subjected to heat treatment (except for canned meat). The perspective directions for the development of a complex for metrological assurance of the qPCR method in the food industry are considered.

Modern on-site tool for monitoring contamination of halal meat with products from five non-halal animals using multiplex polymerase chain reaction coupled with DNA strip

Meat adulteration is a persistent problem in the food industry in many countries. This unfair practice can potentially not only affect the economy of a country but also the confidence and health of its citizens. Additionally, it can aggravate allergies or damage religious beliefs (e.g., Muslims). The aim of this study was to develop a simple and rapid technique for the on-site inspection of several targets using multiplex polymerase chain reaction (PCR) coupled with DNA strip for detecting contamination with products from five non-halal animals (monkeys, dogs, rats, pigs, and cats) in foods certified to be halal. Species-specific primers were retrieved from the mitochondrial genes of each non-halal animal and modified with a tag sequence and biotin. The selected primers showed high specificity for each non-halal animal. The PCR products obtained after amplification were detected using DNA strip. The limit of detection ranged from 0.01 ppm to 1 ppm (dogs, 1 ppm; cats, 0.1 ppm; pigs, 0.01 ppm; monkeys, 0.01 ppm; and rats, 0.01 ppm). Beef meatballs spiked with non-halal meat in different ratios were prepared to validate the developed technique, which presented 100% accuracy in detection. In addition, the developed technique was applied to verify 115 samples of meat products commercially available in Thailand. Sixteen samples were contaminated with pig DNA, but contamination with the DNA of other non-halal animals was not found. Therefore, this technique has high potential for on-site monitoring of non-halal animal contaminants in halal products in Thailand.

Bisphenol S in individual and composite meat and meat products and implication for its sources

ABSTRACT In this study, the occurrence of bisphenol S (BPS) in the meat and meat products from a recent Canadian Total Diet Study (TDS) was investigated in more detail. In addition to their composite samples, the individual raw meat and meat products were also analysed for BPS to investigate the variations of BPS levels and provide some information on the potential sources for BPS in meat. BPS was detected in all the 11 composite samples of different meat and meat products, with the highest level in roast beef (118.23 ng/g) and lowest in cured pork (0.14 ng/g) and cold cuts luncheon meats (0.18 ng/g). BPS was also detected in all the 84 individual raw meat and meat products, with the highest level of 257.61 ng/g in roast beef, followed by 190.41 ng/g in organ meats, 110.15 ng/g in beef steak, 27.91 ng/g in veal cutlets, 17.63 ng/g in wieners & sausages, and 15.27 ng/g in ground beef. However, significant variations of BPS levels were observed in the individual meat and meat product samples under the same category collected from different stores. This may indicate that packaging is unlikely the sources for BPS in meat otherwise BPS levels would have been more or less the same with the same type of packaging (Styrofoam and cling film) regardless where they were collected. Thus, sources other than food packaging, such as the contaminated feed and farming environment (e.g. grass) for animals (e.g. cow), may be possible and should be investigated in future studies.

Comparative Whole-Genome Analysis of Russian Foodborne Multidrug-Resistant Salmonella Infantis Isolates.

Non-typhoidal Salmonella infections remain a significant public health problem worldwide. In this study, we present the first detailed genomic analysis report based on short-read (Illumina) whole-genome sequencing (WGS) of 45 multidrug-resistant (MDR) Salmonella enterica subsp. enterica serotype Infantis isolates from poultry and meat product samples obtained in Russia during 2018–2020, and long-read (MinION) WGS of five more representative isolates. We sought to determine whether foodborne S. Infantis have acquired new characteristics, traits, and dynamics in MDR growth in recent years. All sequenced isolates belonged to the sequence type ST32 and more than the half of isolates was characterized by six similar antimicrobial susceptibility profiles, most of which corresponded well with the antimicrobial resistance determinants to aminoglycosides, sulphonamides, tetracycline, and chloramphenicol revealed in silico. Some of the isolates were characterized by the presence of several types of plasmids simultaneously. Plasmid typing using WGS revealed Col440I, ColpVC, ColRNAI, IncFIB, IncFII, IncX1, IncHI2, IncHI2A, and IncN replicons. The identified virulence genes for 45 whole genomes of S. Infantis were similar and included 129 genes encoding structural components of the cell, factors responsible for successful invasion of the host, and secreted products. These data will be a valuable contribution to further comparative genomics of S. Infantis circulating in Russia, as well as to epidemiological surveillance of foodborne Salmonella isolates and investigations of Salmonella outbreaks.

Microbial Contamination and Adulteration Detection of Meat Products in Egypt

Meat products as rich sources of several nutrients are easily contaminated by microorganisms, which are widely predominant in the environment. Moreover, meat products could also be adulterated with equine, pig, chicken, and mouse meat, and their existence is risky for consumers. A total of 140 meat product samples (minced beef meat, beef burger, sausage, beef luncheon, frankfurter, kofta, and bastirma; 20 samples from each product) were gathered from various supermarkets in Cairo governorate, Egypt. Those samples were subjected to bacteriological and mycological examination together with a novel multiplex PCR method to detect bovine, donkey, horse, pork, chicken, and mouse species in the processed meat in a single reaction step. The results revealed that minced meat had the highest total colony count and Staphylococcus aureus counts were the highest in sausage samples. Escherichia coli mean values were the highest in luncheon samples and minced meat indicated the highest Salmonella count. However, beef burger counts were the highest for both yeast and mold count. For multiplex PCR results, only 16.4% of meat products samples were negative for bovine species. Moreover, 88.5% and 9.2% were respectively positive to chicken and mouse speciesand negative to equine and pig species. Thus, microbial contamination reported in the current study could raise attention toward the implementation of food safety standards in both factories and markets. Moreover, and multiplex PCR-based assay executed in the current study is suggested since it could afford sensitive and specific detection of mitochondrial cytochrome-b (mtcyt-b) DNA in processed meat products samples to detect and prevent troubles related to wellbeing and safety.

Short Communication: Molecular study of bacteria isolated from meat and chicken frozen from Misan Governorate market in Iraq

Abstract. Husain DA, Aziz ZS. 2021. Short Communication: Molecular study of bacteria isolated from meat and chicken frozen from Misan Governorate market in Iraq. Biodiversitas 23: 81-86. Food contamination is frequently defined as spoiled or tainted foods because they contain microorganisms, such as fungi, bacteria, parasites, or toxic substances that make them unfit for consumption. In this study, one hundred meat and chicken Frozen products samples were collected randomly from the commercial markets in Misan Governorate, Iraq from November 2020 to April 2021, included: (burger – sausage – kebab – shawarma – minced meat) of meat and (chest-thigh-liver-burger-kebab) of Chicken. The results of aerobic plate count showed that all meat and chicken products were contaminated with bacteria, but the imported products were more contaminated than the local products. Our study included the isolation and diagnosis of eighteen bacterial species by using routine and standard bacteriological tests. The results showed that Gram-negative bacteria were common in meat products (52%) and Gram-positive bacteria represented 48%. In chicken samples, the Gram-positive bacteria was most dominant (59%) while the percentage of Gram-negative bacteria was 41%. Monoplex PCR was used to identify eighteen bacterial strains using a universal 16S rRNA primer that gave 1500 bp amplification product, nucleotide sequences were studied at the National Center for Biotechnology Information (NCBI) using the Basic Local Alignment Search Tool (Nucleotide BLAST). The diagnosed bacteria were Aeromonas veronii, Pseudomonas plecoglossicida, Acinetobacter lwofii, Aeromonas veronii, Klebsiella pneumoniae, Pseudomonas japonica, Pseudomonas songnenensis, Klebsiella pneumoniae subsp. ozaenae, Psychrobacter sanguinis, Klebsiella pneumoniae strain, Acinetobacter lwofii, Lysinibacillus boronitolerans, Bacillus licheniformis, Enterobacter hormaechei, Pseudomonas putida strain, Serratia liquefaciens strain, Comamonas testosterone strain, and Methylogaea oryzae strain which recorded in the Gene Bank belong to different accession numbers.

Alternative and Complementary Therapies against Foodborne Salmonella Infections.

The limitations in the therapeutic options for foodborne pathogens lead to treatments failure, especially for multidrug-resistant (MDR) Salmonella sp., worldwide. Therefore, we aimed to find alternative and complementary therapies against these resistant foodborne pathogens. Out of 100 meat products samples, the prevalence rate of salmonella was 6%, serotyped only as S. Typhimurium and S. Enteritidis. According to the antibiotic susceptibility assays, the majority of our isolates were MDR and susceptible to cefotaxime. Out of the 13 tested plant extracts, five only showed an inhibition zone in the range of 8–50 mm against both serotypes. Based on their promising activity, the oily extract of cinnamon and aqueous extract of paprika represented the highest potency. Surprisingly, a significant synergistic effect was detected between cinnamon oil and cefotaxime. Depending on Gas Chromatography/Mass Spectrometry (GC-MS), the antimicrobial activity of cinnamon oil was attributed to four components including linalool, camphor, (Z)-3-Phenylacrylaldehyde and its stereoisomer 2-Propenal-3-phenyl. The anti-virulence activities of these compounds were confirmed on the basis of computational molecular docking studies. Accordingly, we recommended the use of cinnamon oil as a food additive to fight the resistant foodborne pathogens. Additionally, we confirmed its therapeutic uses, especially when co-administrated with other antimicrobial agents.

Baseline sodium nitrate and nitrite concentrations in fresh and processed meats

Curing salts composed of sodium/potassium nitrate and nitrite mixtures are widely used preservatives in processed meats. Despite many desirable technological effects, their use in meat products has been linked to methemoglobinemia and the formation of nitrosamines. Therefore, an increasing “anti-nitrite feeling” has grown among meat consumers, who search for clean label products. Several analytical results have showed low concentrations of sodium nitrate in meat products whose labels do not mention curing salts. Such results may be interpreted as non-compliance according to current Brazilian regulation. In this work, 120 samples of fresh meats and preservative-free labeled processed meats were analyzed in order to assess the natural presence of nitrate and nitrite salts and to estimate their baseline concentrations. Concentrations of sodium nitrate, ranging from 7.8 to 25.2 mg kg−1 and from 8.7 to 32.3 mg kg−1 were quantitated by capillary zone electrophoresis in some samples of fresh pork and meat products, respectively. Sodium nitrite was not quantitated in any product. Thus, positive analytical results for nitrate in these kinds of samples should be interpreted with caution, because of the risk of them being mistakenly characterized as non-compliant results.

Prevalence and Genetic Diversity of Coagulase Negative Staphylococcus in Food Products Collected from Riyadh Region

The goal of this study was to isolate, count, and identify coagulase-negative Staphylococci from meat and dairy products collected in Riyadh, Saudi Arabia, as well as to perform molecular identification of the mecA gene. In addition, the prevalence of these bacteria among the examined food products was determined. Ninety samples of both meat and dairy products were collected and examined between February 2018 and August 2019. Mannitol salt agar and VITEK 2 system were carried out and VITEK 2 system was used to identify all bacterial isolates. Also, the molecular technique was used to detect the target gene of mecA among CoNS. The proportion of samples in which Staphylococcus species isolated is 13.33% (Camel meat), 6.66% (Beef mortadella), 6.66% (Turkish labneh), 33.33% (Cows cheese), 6.66% (Goat labneh), 13.33% (Nabulsy cheese), 13.33% (Haloumi goat cheese) and 6.66% (Akawy white cheese). Counts of coagulase-negative Staphylococcus species (as cfu/gm) of sample were around 11×104, 10×104, 9×104, 12×104, 4×105, 11×104 (Nabulsy cheese), 14×104 and 12×104, respectively. The Prevalence of species in both products was 3.30% (Staphylococcus vitulinus), 53.30% (Staphylococcus saprophyticus), 16.66% (Staphylococcus hominis), 6.66%, (Staphylococcus equorum and Staphylococcus lentus) and 13.33% (Staphylococcus sciuri). Furthermore, results showed methicillin specific mecA gene was harbored in 40 % of the CoNS.

Presence of Listeria monocytogenes in Ready-to-Eat Meat Products Sold at Retail Stores in Costa Rica and Analysis of Contributing Factors

Listeria monocytogenes is a pathogenic bacterium associated with ready-to-eat (RTE) meat products sold at the retail level. The objective of this research was to determine the prevalence of L. monocytogenes in RTE meat products sold at retail in Costa Rica and to study the factors associated with the levels of contamination; analyzed factors include hygienic practices within stores (cutting techniques and microbial contamination of products) and the behavior of the isolates (persistence against antimicrobials and transfer potential). A total of 190 samples of RTE meat products were collected and analyzed for the presence of coliforms and Listeria spp. Isolates of L. monocytogenes were then evaluated in terms of resistance to disinfectants (quaternary ammonium compound [QAC] and chlorine) and their transfer potential from food contact surfaces (knife and cutting boards). Overall Listeria spp. prevalence was 37.4% (71 of 190); Listeria innocua was present in 32.1% (61 of 190) of the products, and L. monocytogenes was found in just 2.6% (5 of 190) of the samples. Most contaminated samples were cut with a knife at the moment of purchase (44.2%). When analyzing practices within the stores, it was observed that L. monocytogenes transfer from inoculated knife to salchichón was higher for samples cut at the beginning of the experiment. In addition, L. monocytogenes transfer from inoculated cutting boards was independent of the number of slices but contamination from plastic was higher than wood. Regarding L. monocytogenes resistance to disinfectants, average reductions of 2.6 ± 1.1 log CFU/mL were detected after 6 min of exposure to 200 ppm of chlorine; however, chlorine resistance varied among the strains. Prevalence of L. monocytogenes in RTE meat products sold at retail could be associated with handling practices within the stores; further studies are necessary to estimate the impact of these practices on the overall risk for consumers.

Nitrite content in meat products from the Serbian market and estimated intake

The aim of this study was to determine levels of nitrites in some meat products sold on the Serbian market over a period of 3 years (2018-2020) and to compare results with maximum residue levels as well to discuss dietary exposure of the Serbian adult population to nitrites.A total of 1291 meat product samples, produced by the Serbian meat industry or imported (509 dry fermented sausages, 37 semi-dry fermented sausages, 451 finely minced cooked sausages and 294 coarsely minced cooked sausages), were obtained from the Serbian retail market during 2018-2020.Higher mean levels of nitrite content, expressed as NaNO2, were found in cooked sausages (40.35 mg kg-1, finely minced and 33.75 mg kg-1, coarsely minced) compared to fermented sausages (1.86 mg kg-1 dry fermented and 1.83 mg kg-1, semi-dry fermented).The average dietary exposure to nitrites, expressed as nitrite ion, for the Serbian adult population varies from 0.001 to 0.015 mg kg-1body weight (BW) day-1 and was far below the European acceptable daily intake (0.07 mg kg-1 BW day-1). In conclusion, the concentrations of nitrite in all meat products were below established maximum permitted levels (national and European), indicating that the use of nitrite as a food additive in Serbia is generally in line with existing regulations.

Antimicrobial resistance, virulence genes, and biofilm formation in Staphylococcus aureus strains isolated from meat and meat products

ABSTRACTStaphylococcus aureus is an important food pathogen that has the ability to form biofilms. This pathogen has been implicated in foodborne outbreaks associated with the consumption of meat and meat products. Since the role of meat products as reservoirs of antimicrobial resistant S. aureus and biofilm formers has not been studied, this research was conducted to assess the incidence, antimicrobial resistance, and presence of biofilm‐forming genes in S. aureus bacteria from meat and meat products. For this purpose, 440 samples of meat and meat products were randomly collected from supermarkets of Shahrekord city, Iran. S. aureus isolates were highlighted and identified through biochemical tests. All S. aureus isolates were profiled for susceptibility to 14 antibiotics and the corresponding resistance genes were searched. The quantification of biofilm formation followed by a screening of biofilm formation encoding genes was done. Of the 440 samples collected, 61 were found to contain S. aureus. The incidence of S. aureus among the beef meat (16/61) was the highest followed by its incidence in sausage (10/61) and lunch meat (9/61). At least one isolate of S. aureus carries one of the following resistance gene blaZ, mecA, tet K, linA, tetM, erm A, ermB, and aac A‐D. High distribution of icaA, icaB, icaC, icaD, clfB, and clfA, biofilm formation genes and Enterotoxin encoding genes sea, seb, sec, and sed. The ability of biofilm production and the presence of virulence determinants in the genome of S. aureus can contribute to their pathogenicity. This research demonstrated the roles of meat and meat products as reservoirs of biofilm‐forming and antimicrobial‐resistant strains of S. aureus. This poses a food safety and public health problem. However, further work needs to be done to better understand the implication of icaABCD biofilm forming genes present in S. aureus from meat and meat products in their resistance.

Identification of mechanically separated meat in meat products: a simplified analytical approach by ion chromatography with conductivity detection

SummaryDue to food safety concerns, the European Food Safety Authority asked for novel approaches for identifying mechanically separated meat (MSM) in meat products. In this work, a novel and simplified approach for MSM identification in meat products is presented. This approach is based on the calcium and magnesium determination by suppressed cation‐exchange chromatography coupled to conductivity detection, after sample mineralisation. One hundred samples of meat products were analysed. The difference between calcium and magnesium concentration (MSMindex) was identified as the most significant parameter useful for discriminating the presence of MSM in the product. The approach was also validated by analysing simulated meat samples containing increasing percentages of MSM. Meat samples with MSMindex higher than 390 mg kg−1 can be classified as MSM products, even if the MSM was obtained at high or low pressure. The protocol is applicable for MSM identification in meat products with MSM percentage higher than 25%.

Molecular characterization of foodborne pathogenic bacteria recovered from fermented meat products

Foodborne pathogenic bacteria are causing diseases with a significant effect on human health and the economy. The four most common bacterial foodborne pathogens were isolated from different fermented meat products and characterized molecularly in the current study. A total of 20 random samples of fermented meat products, including Hotdog, pepperoni, salami, sausage, and luncheon (4 from each), were collected from different markets to be examined bacteriologically for detection of foodborne pathogenic bacteria. The samples were tested by culture for the presence of bacteria. PCR was used as a diagnostic tool for the proper identification of foodborne pathogenic bacteria. So, the pure isolates were identified and confirmed by PCR- based method using specific primers for each genus. The isolated pathogenic bacteria were identified as Escherichia coli 0157:H7, Listeria monocytogenes, Salmonella sp. and Staphylococcus aureus. Out of 20 samples, only one sample contains E. coli 0157:H7. Listeria monocytogenes and Salmonella spp. were isolated from two samples. At the same time, S. aureus was found in 6 samples, one of which was mecA positive. The results revealed the presence of foodborne pathogenic bacteria in fermented meat samples. So, to decrease the human hazard risk and a major public health threat associated with foodborne pathogenic bacteria and their toxins, a greater emphasis should be applied in control and prevention of contamination during processing and manipulation.

Unsupervised Foreign Object Detection Based on Dual-Energy Absorptiometry in the Food Industry.

X-ray imaging is a widely used technique for non-destructive inspection of agricultural food products. One application of X-ray imaging is the autonomous, in-line detection of foreign objects in food samples. Examples of such inclusions are bone fragments in meat products, plastic and metal debris in fish, and fruit infestations. This article presents a processing methodology for unsupervised foreign object detection based on dual-energy X-ray absorptiometry (DEXA). A novel thickness correction model is introduced as a pre-processing technique for DEXA data. The aim of the model is to homogenize regions in the image that belong to the food product and to enhance contrast where the foreign object is present. In this way, the segmentation of the foreign object is more robust to noise and lack of contrast. The proposed methodology was applied to a dataset of 488 samples of meat products acquired from a conveyor belt. Approximately 60% of the samples contain foreign objects of different types and sizes, while the rest of the samples are void of foreign objects. The results show that samples without foreign objects are correctly identified in 97% of cases and that the overall accuracy of foreign object detection reaches 95%.

Prevalence of antimicrobial-resistant Streptococcus species among respiratory patients and meat products, and antibacterial effects of oregano oil nanoemulsion

Background and Aim: Antimicrobial-resistant Streptococcus species causes several diseases in humans with infection recurrence in some cases. Handling of food under unhygienic conditions resulted in transmission of pathogens to food leading to risks for consumers' health. This work studies the possible role of humans in transmission of human pathogens to food products. In this study, we focused on the presence of antimicrobial resistance Streptococcus pyogenes, Streptococcus mitis, and Streptococcus pneumoniae found in respiratory patients and in some meat products. We detected the risk factors for patient's infection and examined the antibacterial effect of oregano oil nanoemulsion (ONE) at different concentrations against the multi-drug resistance strains of streptococci. Materials and Methods: Microbiological culture and polymerase chain reaction were used to identify S. pyogenes, S. mitis, and S. pneumoniae in 120 throat swab samples and 200 meat products. The disk diffusion method was used for investigating the prevalence of resistance against 10 antimicrobials that are commonly used in the treatment of humans and animals. ONE at four concentrations (0.5%, 1.0%, 2.0%, and 3.0%) with an average particle size of 45.4 nm was identified using transmission electron microscopy. The effect of ONE on Streptococcus species isolates was examined using the well diffusion method. Risk factors for human infection were detected using statistical analysis. Results: S. pyogenes, S. mitis, and S. pneumoniae were detected in 14 (11.7%), 9 (7.5%), and 7 (5.8%), respectively, of 120 throat swabs of patients. These bacteria were also detected in 11 (5.5%), 8 (4%), and 6 (3%), respectively, of 200 meat products samples. Beef luncheon had the highest infection rate for the three species of streptococci. The majority of these isolates showed resistance to antimicrobials such as tetracycline and amoxicillin/clavulanic acid. ONE had an inhibitory effect on the growth of S. pyogenes, S. mitis, and S. pneumoniae, and its effect was significantly increased at a high concentration (3%), with a mean inhibition zone of 36.45±0.302 mm. Very young and old patients, those with chronic diseases, and those exposed to the infection several times were most susceptible to infection. Conclusion: ONE may be used as a therapeutic agent at safe and specific doses, and also in the food industry, to prevent the spoilage of food and protect human health.

Analysis and health risk assessment of nitrosamines in meat products collected from markets, Iran: with the approach of chemometric.

The aim of study was evaluate of the concentration and health risk of nitrosamines in 150 meat products samples by using gas chromatography coupled with mass spectrometry (GC/MS), with the chemometric approach. Among the identified nitrosamines, the levels of N-nitrosopyrrolidine (NPYR), N-nitrosopiperidine (NPIP), and total nitrosamines in meat sausages samples were significantly higher than chicken sausages (p < 0.05). Principal component analysis and heat map visualization confirmed meat percentage and sausages type (meat or chicken) which had significant effects on nitrosamines content. The NPIP and NPYR intake was 1.17E-07 and 2.12E-07mg/kg bw/day, respectively. The Monte Carlo simulation results indicated that the 95th percentile from NPIP and NPYR based on ILCR index were 9.07E-07 and 4.72E-07, respectively. In conclusion, the carcinogenic risk of nitrosamines was considerably lower than the safe risk limit (CR > 1E-4) recommended by United States Environmental Protection Agency for Iranian population.

Virulence genotyping and antimicrobial resistance profiles of Yersinia enterocolitica isolated from meat and meat products in Egypt.

Pathogenic Yersinia enterocolitica (Y. enterocolitica) is one of the food-borne entero-pathogen responsible for yersiniosis in humans. The purpose of this research was to survey the prevalence, virulence-associated genes, and antimicrobial resistance of Y. enterocolitica isolated from meat and meat product samples in Egypt. Forty-one (5.9%) out of 700- samples of chicken meat, beef, ground beef, and sausage were positive Y. enterocolitica with a high prevalence in chicken meat (12%). Five virulence genes (ail, inv, ystA, ystB, and yadA) were characterized among 41 Y. enterocolitica isolates with variable frequencies. Among the strains tested, the ystB gene was detected with a high percentage (78.1%), followed by inv gene (70.7%), ail gene (14.6%), ystA gene (12.2%), and yadA gene (2.4%). A high resistance rate was estimated to amoxicillin-clavulanic acid (100%), followed by cefazolin (95%), ampicillin (65.9%), and doxycycline (51.2%), whilst a high sensitivity rate was observed to gentamicin and ciprofloxacin (97.6% each). Interestingly, the multidrug resistance was specified in the 70.7% of strains and showing 13 resistance patterns. Based on nucleotide sequence analysis of the 16s rRNA gene, the phylogenetic tree showed the genetic relatedness amongst Y. enterocolitica isolates. These findings highlighted the emergence of virulent and multidrug-resistant pathogenic Y. entrocolitica in retailed meat and meat products in Egypt.