Uncooked Beef Research Articles

Effects of Different Chloride Salts and Fat Levels on the Quality Characteristics of Beef Patties

The aim of this study was to investigate the effects of different chloride salts (four formulation with NaCl, KCl, CaCl₂, and MgCl₂) at 2% w/w level on the pH, color, sensory, and cooking properties of beef patties formulated with two levels of tail fat (10% and 20%). The results indicated that the use of CaCl₂ and/or MgCl₂ resulted in a significant (P < 0.01) decrease in the pH values of both uncooked and cooked beef patties. The salt factor significantly influenced the a* value of uncooked beef patties (P < 0.05). It also affected the a* (P < 0.01) and b* (P < 0.01) values of cooked beef patties.. The highest L* value (P < 0.05) in uncooked beef patties was observed with 20% fat usage. Use of CaCl₂ and/or MgCl₂ in the salt formulation significantly affected the cooking yield, moisture retention (P < 0.01), patty diameter, and shrinkage parameters (P < 0.05). On the other hand, the fat factor significantly influenced all cooking properties at the P < 0.01 level, except for the decrease in thickness. Except for salinity and bitterness, the salt factor significantly influenced the sensory scores of the samples. The use of CaCl₂ and/or MgCl₂ in the salt mixture for beef patties resulted in lower sensory scores for the product's sensory parameters. In conclusions, KCl was found to produce satisfactory results as a substitute for NaCl. In contrast, it was concluded that CaCl₂ and/or MgCl₂ salts were not suitable substitutes for NaCl.

Seroprevalence and risk factors for Neospora caninum and Toxoplasma gondii in dairy cattle from São Paulo State, Brazil.

Neospora caninum is a major cause of reproductive loss in cattle worldwide as it leads to abortion and animal repositioning. Although Toxoplasma gondii does not cause a reproductive problem in cattle, consuming raw or uncooked beef poses the risk of transmission. This study aimed to evaluate the occurrence of anti-N. caninum and anti-T. gondii antibodies in dairy cattle in the West and Northwest regions of São Paulo State, Brazil. A total of 653 serum samples from dairy cows were analyzed using an indirect immunofluorescence assay (IFA). Epidemiological data from the farms were associated with the serological results of the animals by logistic regression based on the presence of antibodies. The frequencies of the antibodies against N. caninum and T. gondii were 41.6% (272/653) and 11.5% (75/653), respectively. A statistically significant association was observed between: the serum anti-N. caninum antibodies and breed, history of food supplementation for calves, introduction of outside animals that later presented reproductive problems, and history of reproductive problems by the trimester of gestation. The present study highlights the importance of neosporosis in dairy cattle in the study regions and that the inclusion of this parasite in the investigation of animals with reproductive disorders is important.

Determination of Adulteration of Chicken Meat into Minced Beef Mixtures using Front Face Fluorescence Spectroscopy Coupled with Chemometric.

The objective of this study was to explore the potential of front face fluorescence spectroscopy (FFFS) as rapid, non-destructive and inclusive technique along with multi-variate analysis for predicting meat adulteration. For this purpose (FFFS) was used to discriminate pure minced beef meat and adulterated minced beef meat containing (1%, 2%, 3%, 4%, 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, and 100%) of chicken meat as an adulterant in uncooked beef meat samples. Fixed excitation (290 nm, 322 nm, and 340 nm) and fixed emission (410 nm) wavelengths were used for performing analysis. Fluorescence spectra were acquired from pure and adulterated meat samples to differentiate pure and binary mixtures of meat samples. Principle component analysis, partial least square regression and hierarchical cluster analysis were used as chemometric tools to find out the information from spectral data. These chemometric tools predict adulteration in minced beef meat up to 10% chicken meat but are not good in distinguishing adulteration level from 1% to 5%. The results of this research provide baseline for future work for generating spectral libraries using larger datasets for on-line detection of meat authenticity by using fluorescence spectroscopy.

Effect of high pressure processing combined with lactic acid bacteria on the microbial counts and physicochemical properties of uncooked beef patties during refrigerated storage

The effect of high pressure processing (HPP) at 300, 400, and 500 MPa combined with Lactobacillus acidophilus was assessed on uncooked ground beef patties (BP) during refrigerated storage of 10 days. BP were evaluated in terms of microbial growth, color, pH, and lipid oxidation during the storage. Untreated BP had a significantly higher total aerobic count (6.74 log CFU/g) than BP treated with HPP 500 MPa + L. acidophilus (3.35 log CFU/g) on Day 10 of storage. Yeasts and mold counts of only 0.80 log CFU/g were detected in BP treated with HPP 500 MPa + L. acidophilus on Day 10 of storage. BP treated with combined process showed significant color retention, a delayed decrease in pH value, and inhibition of lipid oxidation during storage. The HPP 500 MPa + L. acidophilus showed the highest scores for all sensory parameters. This combined process can be used as an effective treatment for maintaining the microbial stability and quality of BP during storage. Novelty impact statement High pressure processing at 500 MPa was applied as a postprocessing treatment in conjunction with lactic acid bacteria for improving the microbiological safety and enhancement of shelf-life of fresh ground beef patties during refrigerated storage for intended usage at home and fast-food restaurants.

First Genomic Characterization of blaVIM-1 and mcr-9-Coharbouring Enterobacter hormaechei Isolated from Food of Animal Origin

We describe here the complete genome sequence of an Enterobacter hormaechei ST279 coharbouring blaVIM-1 and mcr-9 recovered from uncooked beef patty in June 2017, Egypt. The tested isolate was resistant to carbapenem but susceptible to colistin (minimum inhibitory concentration (MIC), 0.5 μg/mL). The antimicrobial susceptibility profile and conjugation experiments were performed. The entire genome was sequenced by the Illumina MiniSeq and Oxford Nanopore methods. The blaVIM-1 and mcr-9 genes are carried on the same IncHI2/pMLST1 plasmid, pMS37a (Size of 270.9 kb). The mcr-9 gene was located within the physical boundaries demarcated by two insertion elements IS903 (upstream) and IS1 (downstream) but did not possess the downstream regulatory genes (qseC/qseB) which regulate the expression of mcr-9. Therefore, the mcr-9 might be silently disseminated among carbapenem-resistant Enterobacterales. In addition to blaVIM-1 and mcr-9, plasmid pMS37a harbored various antibiotic resistance genes including aac(6’)-Il, ΔaadA22, aac(6’)-Ib-cr, sul1, dfrA1 and tetA. To the best of our knowledge, this is the first report of a blaVIM-1 and mcr-9-coharbouring E. hormaechei isolate of food origin worldwide. The identification of a multidrug-resistant VIM-1 and mcr-9 positive Enterobacter hormaechei isolate from food is worrisome as retail meat and meat products could serve as a vehicle for these MDR bacteria, which could be transferred between animals and humans through the food chain. It further highlights that Enterobacterales co-producing MCR and carbapenemases being found in the food chain indeed correspond to a One-Health issue, highlighting the need for serious steps to prevent their further dissemination.

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.

Vitamin K Content of Raw and Cooked U.S. Beef Variety Meat Items (FS14-03-19)

ObjectivesVitamin K is an essential nutrient that has been implicated in cardiovascular disease and other chronic diseases. There are two forms of vitamin K in nature. Phylloquinone (PK) is plant-based and has been well-quantified in the U.S. diet. Menaquinones (MK) are found in animal products and fermented food. However, the MK contents of food have not been well characterized. The objectives of this study were to: 1) quantify the different forms of MK (MK4 through MK13) in the beef variety meat items; and 2) determine if cooking has an effect on vitamin K content of beef variety meat items. MethodsRaw beef heart, liver, kidney, tongue, honeycomb tripe, oxtail, bone marrow, beef rocky mountain oysters (RMO), fat composite samples and blood (total samples n = 31) were obtained from processing facilities in the U.S., to provide national representation of retail-ready beef variety meat items. All raw beef samples were cooked, and final internal temperature was 80 °C. PK and the MKs in raw and cooked beef variety meat items were quantified using mass spectrometry technology. Wilcoxon Rank Signed test was used to compare PK and MK contents of raw and cooked samples. Differences were considered statistically significant at P < 0.05. ResultsThe highest concentration of any form was PK in bone marrow at 152 ± 11.9 ng/g. The fat composite samples contained between 20.9 ng/g to 63.0 ng/g of PK. Modest amounts of PK were found in liver, RMO and tripe. MKs were present in all samples analyzed with MK4, MK10, MK12 and MK13 present in the largest amount in the analyzed samples. MK4 concentrations in bone marrow and fat composite samples were 341 ± 116 and 374 ± 101 ng/g, respectively. Liver contained appreciable amounts of longer-chain MKs, primarily in the forms of MK11, MK12 and MK13, which together accounted for 95% of total vitamin K in liver. There were no significant differences in total vitamin K content between cooked and uncooked beef variety. ConclusionsTo the best of our knowledge, this is the first report of MK contents of U.S. beef variety meat items. The vitamin K content of beef items were not influenced by cooking (heating). Funding SourcesFunded by the Beef Checkoff and supported by the USDA, Agricultural Research Service under Cooperative Agreement.

Species DNA-based identification for detection of processed meat adulteration: is there a role of human short tandem repeats (STRs)?

BackgroundSpecies identification in the food of animal origin is an essential aspect of its control. Food safety and environmental forensic professionals in various countries are becoming increasingly concerned about the number of serious food offences being carried out by organised criminals. Adulteration in food especially meat is relevant for legal, economic, religious and public health reasons. This study aimed to determine potential adulteration and/or contamination with the donkey, chicken or even human tissues or cells in different marketed red meat products. The products tested were the uncooked beef burger, sausage, kofta and luncheon, manually processed or were of different commercial brands with variable prices, through a PCR-based method. A total of 40 different commercial meat product samples were randomly collected from restaurants, butchers, hypermarkets and local shops. The 12S rRNA region within the mitochondrial DNA was amplified with species-specific primers for identification of two suspected animal species (donkey and chicken) and two nuclear DNA STRs (short tandem repeats) loci, TPOX and D18S51 for excluding human origin of adulteration or contamination.ResultsThe total beef samples analysed showed 87.5% adulteration and mislabelling with one or more species. They were mostly mixed with chicken meat or their by-products (72.5%) followed by donkey (12.5%) and lastly human (2.5%) that was detected in a manually prepared kofta sample.ConclusionThe used non-human species-specific PCR along with the first reported use of human hypervariable STRs proved valuable and straightforward techniques for species authentication of meat products.

Effect of Ultrasound and Calcium Chloride on the Ultrastructure and the Warner-Bratzler Shear Force Value of Beef Shank Muscle Fibers

Meat tenderness is a major factor in consumer satisfaction. Tenderness may be quantified by changes in muscle sarcomere length, roughness (ultrastructure) and shear force. The ultrastructure and the Warner-Bratzler shear force value of beef shank muscle fibers were experimentally measured in controlled applications of ultrasound and calcium chloride. Uncooked beef samples were treated with ultrasound at 40 kHz at different intensities for 6 min, and then immersed in a range of calcium chloride solutions for 24 h. Warner–Bratzler shear analysis and atomic force microscopy (AFM) data collection were performed for each sample. AFM height derived data (the sarcomere length and roughness values) and the Warner–Bratzler shear force values indicate optimum ranges of ultrasound intensity and calcium chloride concentration for meat tenderization. While the effect of low intensity ultrasound alone was not significant, calcium chloride treatment increased the sarcomere length and decreased shear force values. Furthermore, the combination of ultrasound and calcium chloride increased the sarcomere length significantly and simultaneously reduced the Warner–Bratzler shear force tolerance of the sample. These data suggested that low intensity and frequency ultrasound alongside Calcium Chloride immersion can promote the transmembrane transport of calcium ions via the calpain system to improve meat tenderness.

THE IMPACT OF PARTIAL-FAT SUBSTITUTIONS WITH DOUM (HYPHAENETHEBAICA) DREGS ON THE QUALITY CHARACTERISTICS OF BEEF PATTIES

The present investigation aimed to evaluate the impact of partial substitution of kidney fat (10, 20, 30, 40 and 50%) with equal amounts of doum dregs on the quality attributes of beef patties. Doum dregs contain mainly crude fiber (59.6 g/100 g DM) followed by the total carbohydrate content (35.0 g/100 g DM). Water and fat absorption capacities of doum dregs were 2.07 g and 2.51 mL/g of the sample, respectively. Raw and cooked beef patties formulated with different levels of doum dregs had significantly (p ? 0.05) higher moisture, ash, fiber and carbohydrate contents as compared to control samples (Without doum dregs incorporation). Both cooked and uncooked beef patties manufactured with 10% doum dregs had the lowest content of fat 8.02 and 8.08%, respectively. The lowest energy contents were observed for both uncooked (150.60 kcal/100g) and cooked (179.0 kcal/100g) beef patties supplemented with 10% of doum dregs. Reductions in cholesterol content in cooked burgers supplemented with various levels of doum dregs varied from 8.42 to 33.48%. Significant(p ? 0.05) improvements in cooking properties were observed for beef patties incorporated with doum dregs. Sensory evaluation results indicate that the highest overall acceptability scores were recorded for those samples formulated with 2, 4 and 6% of doum dregs.

Diagnostic Problem About Taeniasis

The prevalence of taeniasis can touch 12% of general population and the mortality rate is not neglected if this parasitic disease is associated with infectious diseases. Our objective for this case report is to recruit young searchers for developing research about the prevalence and molecular studies about Taenia saginata or Taenia solium in our country. Old man 62 years old from French had been admitted in our Hospital with abdominal pain, vomitus and thrill, anorexia, hematuria, thirst and fever 38° C. Before his stay in Madagascar, he had poliomyelitis and constipation or false need. He had had some habits to take one bottle of beer per day and to eat uncooked beef and pork. Clinical manifestations had been dehydration signs without pruritus and neurological manifestations. Biological analysis showed important cholestasis and high elevation of transaminases. Viral hepatitis markers B- C, serological bilharziasis and stool culture were negatives but serological amoebiasis was positive. He presented hypereosinophilia and hyperleucyturia. Staphylococcus aureus was found in urinary tract. The stool examination showed eggs of Taenia solium. Treatment with Praziquantel 4 tablets, antispasmodic drug 3 tablets and Ofloxacin 200mg 2 tablets per day increased the symptoms and permitted evacuation of all part of Taenia saginata one day after (size was estimated between four and ten meters). Secnidazole 1, 5 gram per day (FlagentylÒ) during ten days was prescribed in his house after Praziquantel. Finally, all symptoms disappeared and the patient recommended strongly something to eat. In conclusion, Taenia saginata associated with liver necrosis, cholestasis and Staphylococcus aureus in urinary tract is the diagnosis. In the microscopic examination practice, it is very difficult to recognize eggs of Taenia saginata and Taenia solium and it is unusual to have the total evacuation of this parasitic disease. So, we must promote research about this in 22 Regions in Madagascar after usual parasitic emission of one slice segment.

&lt;b&gt;Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources

This study evaluated the chemical and lipid composition of uncooked or cooked loin (Longissimus thoracis) and rump (Biceps femoris) in samples of 2.54 cm thick from 35 carcasses of Nellore young bulls finished in feedlot for 96 days and slaughtered at an average weight of 532.17 ± 30.25 kg and 24 months of age. The rump had the lowest level of protein and ash (18.57 and 0.90%, respectively) and the highest level of ether extract compared to loin (3.37 and 1.90%, respectively). Higher levels of cholesterol were found in rump compared to loin (40.91 e 30.93 mg 100 g -1 , respectively). The uncooked loin showed lower content of saturated fatty acids and higher content of polyunsaturated fatty acids. The best values for the omega-6: omega-3 ratio was observed in the uncooked beef. In the present study, the loin was healthier due to the higher amount of polyunsaturated fatty acids compared to rump. Cooking the meat decreases the levels of polyunsaturated fatty acids, omega-3, omega-6 and the omega-6: omega-3 ratio.

乾しいたけの水戻しおよび牛肉の加熱調理による放射性セシウム量の変化

We investigated the change of radioactive cesium content in food due to cooking in order to estimate the internal radiation exposure due to from radioactive materials in food. Our results revealed that soaking dry shiitake in water decreased the radioactive cesium content by about 50%, compared with that present in uncooked shiitake. Radioactive cesium in beef was decreased by about 10%, 12%, 60-65% and 80% by grilling, frying, boiling and stewing, respectively, compared to uncooked beef. For cooked beef, the decrease in the ratio of radioactive cesium was significantly different among the types of cooking. The decrease ratio of radioactive cesium in boiled and stewed beef was 8 times higher than that in grilled and fried beef.

A Cross-Sectional Study of Taenia solium in a Multiple Taeniid-Endemic Region Reveals Competition May be Protective

We conducted cross-sectional surveys for taeniasis and cysticercosis in humans, pigs, and dogs in four northern provinces of Laos. Human cysticercosis and taeniasis prevalence was 2.2% (95% confidence interval [CI] = 1.4-3.0%) and 8.4% (95% CI = 6.9-9.9%), respectively. Eating uncooked beef, being male, province of residence, age, and ethnicity were significant risk factors for taeniasis and only province of residence was a significant risk factor for cystiercosis. Thirty-five human tapeworms were recovered during the survey and 33 (94.3%) and 2 (5.7%) were identified as Taenia saginata and T. solium, respectively. Maximum-likelihood adjusted prevalence of T. solium and T. hydatigena in pigs was 4.2% (95% CI = 0.5-7.9%) and 55.9% (95% CI = 47.5-64.3%), respectively, and T. hydatigena taeniasis in dogs was 4.8% (95% CI = 0.0-11.3%). Taenia hydatigena and T. saginata were the most prevalent taeniids in the respective pig and human populations and together may suppress T. solium transmission.

Isolation and characterization E. coli O157:H7 from meat &amp;cheese and detection of Stx1, Stx2, hlyA, eaeA by using multiplex PCR

total of 189 samples were collected from 74 raw uncooked minced beef meat, 115 local white cheeses from 3 different areas in Baghdad. All samples were surveyed and examined for the presence of the Escherichia coli O157:H7 and differentiate it from other Non -Sorbitol Fermenting Escherichia coli (NSF E. coli). The Bacterial isolates were identified by using morphological diagnostic methods; Samples were cultured on liquid enrichment medium, incubated at 41.5Cº for 6 hrs, and then cultured on Cefixime Tellurite -Sorbitol MacConkey Agar (CT- SMAC). 66 non-sorbitol fermenting bacterial isolates were obtained of which 13 were identified as Escherichia coli from (6 meat and 7 cheese samples). By using traditional biochemical tests and Api20E diagnostic system without differentiation between serotype O157:H7 and other NSF E. coli isolates. Four specific biochemical tests (Cellobiose fermentation, β-Glocuronidase production, KCN and Enterohemolysin production) were done to differentiate serotype O157 differentiation from other NSF bacteria. Only 2 isolates belonging to the serotype O157 were obtained of which one isolate from meat and other isolate from cheese. Latex agglutination test for O157 and H7 showed that the 5 isolates gave positive results with both kits. The Bacterial isolates were identified by using Multiplex Polymerase Chain Reaction (MPCR) technology for the presence or absence of 4 genes (Stx1, Stx2, hlyA and eaeA) that encode for main virulence factors to diagnose E. coli O157:H7 isolated from various sources by using specific primers in mPCR. The result showed that gene content variety in two E. coli O157:H7 isolates, 1 from meat contain all 4 genes and other isolate from cheese contains 2 genes: Stx1 and hlyA .

Shiga toxin-producing Escherichia coli O157 in beef and chicken burgers, and chicken carcasses in Buenos Aires, Argentina

We describe the isolation and characterization of Shiga toxin (Stx)-producing Escherichia coli (STEC) O157:H7 from cooked and uncooked beef and chicken burgers and from chicken carcasses collected during sampling procedures in 2001 and 2002 in Buenos Aires City, Argentina. Of the 24 STEC O157:H7 strains isolated, 20 were recovered from 19 (6.8%) out of 279 samples of beef and chicken burgers, and 4 strains from 4 (10.3%) out of 39 chicken carcasses. The samples were analyzed following the USDA/FSIS 2002 method. The prevalent stx genotype was stx 2 and stx 2c (12 strains, 50%). All strains were characterized as eae and ehxA-positive. By XbaI-PFGE, the strains yielded 10 different patterns. Eighteen out of 24 strains were grouped in four clusters: #1 (4 strains, AREXHX01.0043), #2 (4 strains, AREXHX01.0022), #3 (8 strains, AREXHX01.0139), and #4 (2 strains, AREXHX01.0200). Identical strains by phage typing, stx genotyping and PFGE were detected in uncooked and cooked beef and chicken burgers in different restaurants, which had been collected on the same or different sampling dates. These findings help to underline the importance of STEC O157 detection in meat products, to improve active surveillance, and to define control strategies in order to prevent new cases of STEC infection.

UTILIZATION OF WET OKARA IN LOW‐FAT BEEF PATTIES

ABSTRACT The effects of different levels of wet okara (0, 7.5, 15, 22.5, 30 and 37.5%) on proximate composition, cholesterol content, pH, cook loss, color and sensory characteristics of low‐fat beef patties were studied. Okara addition affected some quality parameters of beef patties. While the moisture content of raw and cooked beef patties increased by the addition of okara, the protein content decreased. The addition of okara reduced the cholesterol content by about 6–56% for uncooked beef patties, and 9–42% for cooked beef patties. The cooking yield of beef patties improved by the addition of okara. The addition of okara increased the pH, and L and b values of raw beef patties and decreased the a value. The effect of wet okara on the sensory properties was statistically significant (P &lt; 0.05), and the highest scores for overall acceptability were recorded for 7.5, 15 and 22.5% added okara. The results indicate that wet okara can be used up to 22.5% for the production of cheaper and healthier beef patties.

Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles

Tenderness is an important meat quality parameters and the use of high power ultrasound to disrupt muscle structure may prove effective for reducing both myofibrillar and collagenous toughness. The experiment was carried out with Longissimus lumborum et thoracis and Semitendinosus muscles from 3 to 4 year old steers. Uncooked beef samples (60 × 40 × 20 mm) were treated with high power ultrasound (24 kHz, 12 W/cm 2) for up to 240 s, and aged for up to 8.5 days before evaluation of pH, drip loss, cook losses Warner–Bratzler shear (WBS), compression hardness, and colour. Ultrasound treatment significantly reduced WBS force and hardness, but significantly increased pH. Ageing significantly reduced hardness and WBS force, but there was no significant interaction between ultrasound treatment and ageing time. Ultrasound treatment did not affect any of the colour parameters ( L ∗ a ∗ b ∗, chroma and hue) but the ageing time significantly increased the lightness, chroma and hue. There was no significant effect of ultrasound treatment on drip loss, but it did significantly reduce the cook and total loss. During ageing, cook loss and total losses significantly increased. The results suggest that high power ultrasound is capable of reducing objective texture measurements of beef without compromising the other quality parameters investigated.

Paleoparasitological remains revealed by seven historic contexts from "Place d'Armes", Namur, Belgium

Human occupation for several centuries was recorded in the archaeological layers of "Place d'Armes", Namur, Belgium. Preventive archaeological excavations were carried out between 1996/1997 and seven historical strata were observed, from Gallo-Roman period up to Modern Times. Soil samples from cesspools, latrines, and structures-like were studied and revealed intestinal parasite eggs in the different archaeological contexts. Ascaris lumbricoides, A. suum, Trichuris trichiura, T. suis. Taenia sp., Fasciola hepatica, Diphyllobothrium sp., Capillaria sp. and Oxyuris equi eggs were found. Paleoparasitology confirmed the use of structures as latrines or cesspit as firstly supposed by the archaeologists. Medieval latrines were not only used for rejection of human excrements. The finding of Ascaris sp. and Trichuris sp. eggs may point to human's or wild swine's feces. Gallo-Roman people used to eat wild boar. Therefore, both A. suum and T. suis, or A. lumbricoides and T. trichuris, may be present, considering a swine carcass recovered into a cesspit. Careful sediment analysis may reveal its origin, although parasites of domestic animals can be found together with those of human's. Taenia sp. eggs identified in latrine samples indicate ingestion of uncooked beef with cysticercoid larvae. F. hepatica eggs suggest the ingestion of raw contaminated vegetables and Diphyllobothrium sp. eggs indicate contaminated fresh-water fish consumption. Ascaris sp. and Trichuris sp. eggs indicate fecal-oral infection by human and/or animal excrements.

Clinical and laboratory aspects of a trichinellosis outbreak in Izmir, Turkey

Epidemiological, clinical and laboratory data were collected during an outbreak of trichinellosis, which occurred in Izmir, Turkey, between January and March 2004. The source of the infection was raw meatballs made with a mixture of uncooked beef and pork. Of 474 persons who were admitted at the Ataturk Training and Research Hospital during this period with a history of raw meatball consumption, the diagnosis of trichinellosis was confirmed for 154 (32.5%, 87 males and 67 females; mean age 31 years, range 6-67 years). Among persons with a confirmed diagnosis, 79% had myalgia, 77% weakness and malaise, 63% arthralgia, 40% jaw pain, 68% fever, 63% periorbital and/or facial oedema, 49% oedema at the trunk and limb, 42% abdominal pain, 40% nausea and vomiting, 28% diarrhoea, 23% subconjunctival haemorrhage, 25% macular or petechial rash, 4% subungual haemorrhage, 15% cardiac complaints and 0.2% neurological complaints. Nine patients (5.8%) were hospitalised due to severe myalgia (n = 2), high fever (n = 3), neurological manifestations (n = 1), thrombophlebitis (n = 2) and palmar erythema (n = 1). Eosinophilia was present in 88% of the confirmed cases at the admission. Elevated levels of serum creatine phosphokinase, lactic dehydrogenase and aspartate aminotransferase were detected in 72%, 70% and 16% of the confirmed cases, respectively. The seroconversion occurred in most of the infected people between the 4th and 6th weeks after the infection. All of the confirmed cases were treated with mebendazole. People with severe symptoms were treated also with prednisolone (60 mg/day for three days) and those with a moderately severe clinical pattern received a non-steroid anti-inflammatory drug (naproxen sodium, 550 mg/day). All confirmed cases recovered without any clinical sequela.