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Meat Samples (meat + sample)
Selected AbstractsDevelopment of a Simple and Low-Cost Enzymatic Methodology for Quantitative Analysis of Carbamates in Meat Samples of Forensic InterestJOURNAL OF FORENSIC SCIENCES, Issue 3 2010Bruno Duarte Sabino Ph.D. Abstract:, Foods contaminated with a granulated material similar to Temik (a commercial pesticide formulation containing the carbamate insecticide aldicarb) are often involved in accidental ingestion, suicides, and homicides in Brazil. We developed a simple technique to detect aldicarb. This technique is based on the inhibition of a stable preparation of the enzyme acetylcholinesterase, and it is specially adapted for forensic purposes. It comprises an initial extraction step with the solvent methylene chloride followed by a colorimetric acetylcholinesterase assay. We propose that results of testing contaminated forensic samples be expressed in aldicarb equivalents because, even though all other carbamates are also potent enzyme inhibitors, aldicarb is the contaminant most frequently found in forensic samples. This method is rapid (several samples can be run in a period of 2 h) and low cost. This method also proved to be precise and accurate, detecting concentrations as low as 40 ,g/kg of aldicarb in meat samples. [source] ANTIOXIDATIVE AND ANTIMICROBIAL PROPERTIES OF LACTOFERRIN IN HOT-BONED GROUND PORK DURING STORAGEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2007C.H. CHIU ABSTRACT The effect of lactoferrin concentration on the antioxidative and antimicrobial activities of hot-boned (4,5 h after death) ground pork during storage at 4C for 9 days was examined. The total iron content increased with the addition of lactoferrin. Meat samples with added lactoferrin (40 or 80 mg/kg) had lower thiobarbituric acid reactive substances (TBARS) than controls at 3, 6 and 9 days; however, the differences in TBARS between the 40- and 80-mg lactoferrin/kg treatments were not significant. With the addition of lactoferrin (40 or 80 mg/kg), ground pork had lower (P < 0.05) total plate counts than controls at 3, 6 and 9 days of storage. However, the differences in total plate counts between the 40- and 80-mg lactoferrin/kg treatments were only significant (P < 0.05) at days 3 and 6. The addition of lactoferrin (80 mg/kg) decreased lactic acid bacterial counts at days 0, 3 and 9. The pH values of hot-boned ground pork were unaffected by the addition of lactoferrin, but slightly increased with storage time. [source] Electronic nose analysis of volatile compounds from poultry meat samples, fresh and after refrigerated storage,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 3 2002Dorothy D, H Boothe Abstract Electronic nose technology has previously been applied to the assessment of the quality of red meats, pork and fish, but not poultry products. In the present study the ability of the electronic nose to assess the microbiological quality of raw poultry meat as a function of storage time and temperature was investigated. Four types of chicken pieces (boneless breast with and without skin, wings and thighs) were stored for up to 2 days at 13,°C (the maximum allowable temperature in poultry processing environments) or for up to 5 days at 4,°C (refrigeration temperature for raw poultry products prior to shipping or further processing). Saline rinses of meat samples were serially diluted in tryptic soy broth to 10,10. The rinses and their associated serial dilutions were analysed on an electronic nose with 12 metal oxide sensors in order to determine the specificity and sensitivity respectively of the assay. Principal component analysis (PCA) maps of the data confirmed that the electronic nose could differentiate volatile compounds associated with individual types of meat samples properly stored at 4,°C from those maintained at processing temperature, 13,°C, for a comparable time, even as early as day 1 of storage. Differences in headspace gases from any type of meat sample stored at one temperature could also be determined with increased storage time. However, data from samples stored at 4,°C clustered more tightly in PCA maps than those associated with samples maintained at 13,°C, indicating a greater diversity in volatile compounds at the higher temperature. We have shown herein that the electronic nose can detect changes in the volatile compounds associated with chicken meat based on product storage time and temperature; the technology can assess length of sample storage as well as deviation from refrigeration temperature. Published in 2002 for SCI by John Wiley & Sons, Ltd. [source] Simultaneous determination of six non-polar heterocyclic amines in meat samples by supercritical fluid extraction,capillary electrophoresis under fluorimetric detectionELECTROPHORESIS, Issue 13 2010Fernando De Andrés Abstract A novel, sensitive and selective method for the separation and quantification of a group of non-polar heterocyclic amines (9H-pyrido-[3,4-b] indole, norharmane; 1-methyl-9H-pyrido-[3,4-b] indole, harmane; 2-amino-9H-pyrido-[2,3-b] indole, A,C; 2-amino-3-methyl-9H-pyrido-[2,3-b] indole, MeA,C; 3-amino-1,4-dimethyl-5H-pyrido-[4,3-b] indole, Trp-P-1 and 3-amino-1-methyl-5H-pyrido-[4,3-b] indole, Trp-P-2) in commercial meat samples has been developed. This methodology is faster than others previously described. The method is based on the combination of a supercritical fluid extraction procedure, followed by the analysis of the extracted plug by CE with fluorescence detection. The supercritical fluid extraction procedure was optimized for the clean-up of the samples and the extraction of the analytes. For the electrophoretic separation, the effect of composition, pH and concentration of buffer, organic modifier content, pressure and time of injection, capillary temperature and voltage applied were studied. A 10,mmol/L formic acid,ammonium formate,ACN (10%, v/v) solution at pH 1.5 was selected as the running electrolyte. With 5-s hydrodynamic injection, linear responses in the range from 100 to 1000,ng/mL and detection limits ranging from 15.9 to 28.1,ng/mL were obtained for different amines in less than 13,min. ACN,water (1:1 in volume) was used as a sample solvent. Fluorescence detection enhances the sensitivity and avoids interferences coming from non-fluorescent compounds present in the matrices of the sample extracts. [source] Application of real-time PCR for quantitative detection of Campylobacter jejuni in poultry, milk and environmental waterFEMS IMMUNOLOGY & MEDICAL MICROBIOLOGY, Issue 3 2003Chengbo Yang Abstract Campylobacter jejuni is a leading human food-borne pathogen. The rapid and sensitive detection of C. jejuni is necessary for the maintenance of a safe food/water supply. In this article, we present a real-time polymerase chain reaction (PCR) assay for quantitative detection of C. jejuni in naturally contaminated poultry, milk and environmental samples without an enrichment step. The whole assay can be completed in 60 min with a detection limit of approximately 1 CFU. The standard curve correlation coefficient for the threshold cycle versus the copy number of initial C. jejuni cells was 0.988. To test the PCR system, a set of 300 frozen chicken meat samples, 300 milk samples and 300 water samples were screened for the presence of C. jejuni. 30.6% (92/300) of chicken meat samples, 27.3% (82/300) of milk samples, and 13.6% (41/300) of water samples tested positive for C. jejuni. This result indicated that the real-time PCR assay provides a specific, sensitive and rapid method for quantitative detection of C. jejuni. Moreover, it is concluded that retail chicken meat, raw milk and environmental water are commonly contaminated with C. jejuni and could serve as a potential risk for consumers in eastern China, especially if proper hygienic and cooking conditions are not maintained. [source] Characterisation of oregano water extracts and their effect on the quality characteristics of cooked porkINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2009Jonas Dama Summary The present study characterises oregano water extracts and reports their effects on the shelf life and quality characteristics of cooked pork. Some changes in oregano extract taking place during its thermal treatment were observed. The main volatile compound in the unheated and heated extracts was carvacrol; however, the second major constituent in the unheated extract ,-caryophyllene was absent in the heated one. Colour changes during heating were characterised by an International Commission on Illumination (CIE L a b) method. The heated extract better scavenged 1,1-diphenyl-2-picryl hydrazyl radicals, most likely owing to the formation of stronger radical-scavenging derivatives during thermal treatment. The effect of oregano extracts on the shelf life and colour characteristics of stored meat samples in most cases was not significant; however, sensory assessment clearly showed that the addition of extracts had some negative influence on meat flavour and colour. [source] Effect of dietary copper and vitamin E supplementation, and extensive feeding with acorn and grass on longissimus muscle composition and susceptibility to oxidation in Iberian pigsJOURNAL OF ANIMAL PHYSIOLOGY AND NUTRITION, Issue 9-10 2001A. I. Rey The objective of this study was to assess the effect of dietary copper and/or vitamin E supplementation on composition and oxidation of M. longissimus in Iberian pigs and to compare it with meat samples from pigs produced extensively and fed with acorn and grass. Grass had the highest ,-tocopherol content (> 150 mg/kg DM), while acorns had the highest copper concentration (78.1 mg/kg DM). Dietary treatment did not affect copper composition in muscle and no interactions were detected between copper and ,-tocopherol. The ,-tocopherol content in muscle from pigs fed diets supplemented with ,-tocopheryl acetate (100 mg/kg feed) was 1.5 times greater (p < 0.0001) than those from pigs receiving a basel diet. M. longisssimus dorsi from pigs fed extensively had a higher concentration of ,-tocopherol than those fed in confinement with the basel level of ,-tocopheryl acetate, but lower values than pigs fed supplemented levels. Total n -3 fatty acids (p < 0.02) and hematin (p < 0.0001) concentrations were significantly higher in muscle from pigs fed extensively than when fed in confinement. Muscle homogenates from Iberian pigs fed in extensive conditions showed significantly (p < 0.02) higher susceptibility to oxidation than those from pigs fed mixed diets. Dietary ,-tocopheryl acetate supplementation (100 mg/kg feed) significantly (p < 0.05) reduced lipid oxidation of muscle, while dietary copper concentration did not modify susceptibility to lipid oxidation. Das Ziel dieses Studiums war die Wirkung von Kupfer und Vitamin E Ergänzung im Futter auf die Zusammenstellung und Oxydation von M. longissimus in Iberischen Schweinen zu erforschen und es mit Fleisch-Beispielen von freilaufenden Schweinen zu vergleichen, die mit Eicheln und Gras gefüttert wurden. Gras hatte den höchsten ,-Tocopherolgehalt (> 150 mg/kg), während Eicheln die höchste Kupferkonzentration hatten (78.1 mg/kg). Diätgemäße Behandlung von Kupfer beeinflußte keine kupferne Zusammenstellung im Muskel. Es wurden auch keine Wechselwirkungen zwischen Kupfer und ,-Tocopherol entdeckt. Der ,-Tocopherolgehalt im Muskel von Schweinen, gefüttert mit ,-Tocopherolacetat-Ergänzung (100 mg/kg füttern), war bedeutend größer (p < 0.0001) als jener von Schweinen, die eine fundamentale Nahrung bekamen. Der M. longisssimus dorsi von in Freilauf ernährten Schweinen hatte eine höhere ,-Tocopherol-Konzentration, als der von Schweinen, die mit einem fundamentalen Gehalt an ,-Tocopherolacetat gefüttert wurden (p < 0.0001), aber geringer als der von mit ,-Tocopherol-Ergänzung gefütterten Schweine. Der Gehalt von n -3 Fettsäuren (p < 0.02) und Hematin (p < 0.0001) war beträchtlich höher im Muskel von im Freilauf gefütterten Schweinen, als der von mit konzentrierter Nahrung gefütterten Schweinen. Muskel-Homogenate von freilaufenden Iberischen Schweinen zeigten bedeutend (p < 0.02) höhere Anfälligkeit zu Oxydation, als jene von Schweinen, die mit gemischter Nahrungen gefüttert wurden. Diätgemäße ,-Tocopherolazetat-Ergänzung (100 mg/kg füttern) zeigte bedeutend (p < 0.05) reduzierte lipoide Oxydation des Muskels, während diätgemäße kupferne Konzentration die Anfälligkeit zu lipoider Oxydation nicht modifizierte. [source] Genotyping of Campylobacter spp. from retail meats by pulsed-field gel electrophoresis and ribotypingJOURNAL OF APPLIED MICROBIOLOGY, Issue 1 2006B. Ge Abstract Aims:, To determine the genetic relatedness of Campylobacter spp. from retail meat products, and compare the discriminatory power of pulsed-field gel electrophoresis (PFGE) and automatic ribotyping. Methods and Results:, A total of 378 Campylobacter isolates recovered from 159 raw meats (130 chicken, 25 turkey, three pork and one beef) sampled from 50 retail grocery stores of four supermarket chains in the Maryland suburban area from August 1999 to July 2000 were analysed by PFGE with SmaI, 120 isolates of which were also characterized by ribotyping with PstI using RiboPrinter® system. A total of 148 unique PFGE patterns were identified, 91 of which were present in multiple Campylobacter isolates and 24 in multiple meat samples. Nineteen Campylobacter clones with identical PFGE patterns recurred frequently (up to nine times) throughout the sampling period. Comparing ribotyping with PFGE, we identified 44 PFGE patterns and 22 RiboGroups among the 120 isolates tested. Multiple PFGE patterns within one RiboGroup were commonly observed, as well as multiple RiboGroups within one PFGE pattern. Conclusions:, Although Campylobacter present in retail meats were genetically diverse, certain clones persisted in poultry meats. PFGE had a greater discriminatory power than ribotyping, and the two methods were complementary in genotyping Campylobacter. Significance and Impact of the Study:, Genomic DNA fingerprinting of Campylobacter confirmed diverse and recurrent Campylobacter clones in the retail meats, which provides additional data for a better understanding of the epidemiological aspect of Campylobacter infection. [source] A STUDY ON SUITABILITY OF FOUR ENRICHMENT BROTHS FOR PCR-BASED DETECTION OF LISTERIA MONOCYTOGENES FROM RAW MEATJOURNAL OF FOOD SAFETY, Issue 1 2006J. BALAMURUGAN ABSTRACT Four enrichment broths were evaluated for their compatibility with the polymerase chain reaction (PCR) for detection of Listeria monocytogenes from raw meat after single-step enrichment. Standardized PCR protocols for listeriolysin O (hlyA) gene were used for the species-specific identification of L. monocytogenes. Four broths, namely, modified University of Vermont broth (MUVM), Listeria enrichment broth (LEB), Fraser broth (FB) and polymyxin, acriflavin, lithium chloride, ceftazidime, aesculin, mannitol, egg yolk broth (PALCAM) , were inoculated with L. monocytogenes. The enriched cultures were subjected for PCR. Similarly, meat samples were artificially spiked with various concentrations of L. monocytogenes, these spiked samples were enriched in the above-mentioned four broths and subjected to PCR to determine the medium that was most compatible for PCR-based detection of L. monocytogenes. The aliquots taken during different incubation periods were subjected to three different procedures for the concentration of the target organism for use in PCR. Results revealed that MUVM was better than other broths for the detection of L. monocytogenes by both PCR and cultural method; moreover, it was able to support the growth of as low as 10 cfu/g of meat. Concentration of the target organisms by centrifugation and washing with PCR buffer was the most suitable method for improving PCR performance for detection of L. monocytogenes. Goat (n = 67) and buffalo (n = 45) meat samples from local markets were also screened by both PCR and cultural method to validate the results obtained from the spiking studies. Both results were in agreement in spiking studies as well as screening of market meat samples. [source] Evaluation of Antioxidant Effects of Raisin Paste in Cooked Ground Beef, Pork, and ChickenJOURNAL OF FOOD SCIENCE, Issue 4 2006M.N. Vasavada ABSTRACT:, The objective of this study was to evaluate the possible antioxidant activity of raisin paste added to raw ground beef, pork, or chicken before cooking to 163 °C. Samples were held at 2 °C for up to 14 d. TBA values were measured using a distillation method, to avoid yellow color interference found in "wet" TBA methods. Sample meat flavor intensity, rancid flavor intensity, and raisin flavor intensity were evaluated by a trained panel (n = 6). Addition of raisin paste lowered (p < 0.05) TBA values and decreased panel scores for rancid flavor scores of all meat samples in a concentration-dependent manner. Highest antioxidant effects were obtained with a minimum of 1.5%, 2.0%, or 2.0% raisin paste in cooked ground beef, pork, or chicken, respectively. There was a high correlation (0.93, 0.94, 0.94) between TBA values and sensory rancid flavor scores in beef, pork, and chicken samples respectively. Addition of a reducing sugar (glucose) was nearly as effective as raisins for maintenance of low TBA values and rancid flavor scores, probably due to antioxidant effects of Maillard browning products. There was no detectable raisin flavor in cooked ground beef samples with added raisins. However, all meats with added glucose had a higher raisin flavor intensity score than controls, indicating that panelists associated sweetness with raisin flavor. Maillard browning (sample darkening) was evident after cooking of ground chicken with either raisins or glucose. [source] Sensitive Monoclonal Antibody-based Sandwich ELISA for the Detection of Porcine Skeletal Muscle in Meat and Feed ProductsJOURNAL OF FOOD SCIENCE, Issue 1 2006Lihua Liu ABSTRACT: A monoclonal antibody-based sandwich enzyme-linked immunosorbent assay (ELISA) was developed for the sensitive detection of porcine skeletal muscle in raw and heat-processed meat and feed products. Heat treatment of meat samples up to 132 °C for 2 h did not affect the assay performance. The assay uses a pair of monoclonal antibodies (MAbs 8F10 and 5H9) specific to skeletal muscle troponin I (TnI). MAb 8F10, reacting to mammalian TnI, is the capture antibody and the biotin-conjugated MAb 5H9, specific to porcine TnI, the detection antibody. The sandwich ELISA is able to detect 0.05% (w/w) of laboratory-adulterated pork in chicken, 0.1% (w/w) pork in beef mixtures, 0.05% (w/w) pork meal in soy-based feed, and 1% commercial meat and bone meal (MBM), containing an unknown amount of pork, in soy-based feed. This new assay provides a rapid and reliable means to detect the contamination of meat and feed products with trace amounts of porcine muscle tissue to ensure product quality and safety. [source] Development of a Simple and Low-Cost Enzymatic Methodology for Quantitative Analysis of Carbamates in Meat Samples of Forensic InterestJOURNAL OF FORENSIC SCIENCES, Issue 3 2010Bruno Duarte Sabino Ph.D. Abstract:, Foods contaminated with a granulated material similar to Temik (a commercial pesticide formulation containing the carbamate insecticide aldicarb) are often involved in accidental ingestion, suicides, and homicides in Brazil. We developed a simple technique to detect aldicarb. This technique is based on the inhibition of a stable preparation of the enzyme acetylcholinesterase, and it is specially adapted for forensic purposes. It comprises an initial extraction step with the solvent methylene chloride followed by a colorimetric acetylcholinesterase assay. We propose that results of testing contaminated forensic samples be expressed in aldicarb equivalents because, even though all other carbamates are also potent enzyme inhibitors, aldicarb is the contaminant most frequently found in forensic samples. This method is rapid (several samples can be run in a period of 2 h) and low cost. This method also proved to be precise and accurate, detecting concentrations as low as 40 ,g/kg of aldicarb in meat samples. [source] Determination of aminoglycoside and macrolide antibiotics in meat by pressurized liquid extraction and LC-ESI-MSJOURNAL OF SEPARATION SCIENCE, JSS, Issue 4-5 2010Houda Berrada Abstract A simple method for the simultaneous determination of dihydrostreptomycin, spectinomycin, spiramycin, streptomycin, tilmicosin, and tylosin in meat has been developed using pressurized liquid extraction and LC-triple quadrupole MS (LC-ESI-MS/MS). The pressurized liquid extraction operational parameters were optimized and no protein precipitating and fat removing steps were required. A gradient HPLC separation was developed with ion-pair mobile phases consisting of aqueous 1,mM heptafluorobutyric acid water and methanol. Protonated molecules were used as precursor ions for CID. Data acquisition under MS/MS was achieved by applying multiple reaction monitoring of three fragment ion transitions to provide a high degree of sensitivity and specificity. Dirithromycin and sisomycin were selected as internal standards. A validation study was conducted for these antibiotics in poultry meat samples. All selected compounds could be detected (monitoring ions by multiple reaction monitoring) in meat samples at amounts below the regulatory level of concern. Using the internal standards, pressurized liquid extraction recovery rates were from 70 to 96% (RSD 12,25%). LC-ESI-MS/MS method detection limits of the selected antibiotics were 1,6,,g/kg. Good method reproducibility was found by intra- and inter-day precisions at maximum residue level, yielding the RSDs less than 15 and 16%, respectively. [source] The effect of supplementation of a white clover or perennial ryegrass diet with grape seed extract on indole and skatole metabolism and the sensory characteristics of lambJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 6 2007Nicola M Schreurs Abstract Condensed tannin in the form of a grape seed extract (GSE) was dosed to weaned wether lambs fed white clover (WC) or perennial ryegrass (PRG) over a 9-week period to determine whether the ,pastoral' flavour and odour of meat could be altered. The concentrations of the pastoral flavour compounds indole and skatole were determined in the rumen fluid, blood plasma and intermuscular fat. The odour and flavour of fat and meat from the slaughtered lambs was assessed by a trained panel. The rumen fluid and blood plasma concentrations of indole and skatole were higher in those lambs fed WC compared to PRG (P < 0.05) and the overall meat flavour intensity was greater when feeding WC (P < 0.01). The observed concentration of indole and skatole in the fat between WC and PRG feeding treatments was not statistically different. Power analysis indicated that increasing the number of lambs per treatment group from 20 to 65 would result in a higher fat skatole concentration (P < 0.05) being detected in lambs fed WC compared to PRG. Dosing with GSE gave a small reduction in skatole concentration in the rumen fluid and reduced plasma concentration of indole and skatole (P < 0.001). Odour and flavour scores of the fat and meat samples were not particularly high however, dosing with GSE lowered the overall and sweet odour and the sheepy, camphor, faecal and barnyard flavour (P < 0.05). Although the plasma concentration of indole and skatole suggests that GSE reduced indole and skatole formation, the intermittent supply of the GSE to the rumen environment was not sufficient to reduce their concentration in the fat. Hence, the small difference in the scores for pastoral odour and flavour attributes associated with GSE treatment may arise from other unknown factors. From a primary investigation, there was no difference in the concentration of indole and skatole in fat samples collected from carcasses before and after chilling. Further investigations into meat pastoral flavour are warranted through feeding condensed tannin-containing forages. Copyright © 2007 Society of Chemical Industry [source] Electronic nose analysis of volatile compounds from poultry meat samples, fresh and after refrigerated storage,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 3 2002Dorothy D, H Boothe Abstract Electronic nose technology has previously been applied to the assessment of the quality of red meats, pork and fish, but not poultry products. In the present study the ability of the electronic nose to assess the microbiological quality of raw poultry meat as a function of storage time and temperature was investigated. Four types of chicken pieces (boneless breast with and without skin, wings and thighs) were stored for up to 2 days at 13,°C (the maximum allowable temperature in poultry processing environments) or for up to 5 days at 4,°C (refrigeration temperature for raw poultry products prior to shipping or further processing). Saline rinses of meat samples were serially diluted in tryptic soy broth to 10,10. The rinses and their associated serial dilutions were analysed on an electronic nose with 12 metal oxide sensors in order to determine the specificity and sensitivity respectively of the assay. Principal component analysis (PCA) maps of the data confirmed that the electronic nose could differentiate volatile compounds associated with individual types of meat samples properly stored at 4,°C from those maintained at processing temperature, 13,°C, for a comparable time, even as early as day 1 of storage. Differences in headspace gases from any type of meat sample stored at one temperature could also be determined with increased storage time. However, data from samples stored at 4,°C clustered more tightly in PCA maps than those associated with samples maintained at 13,°C, indicating a greater diversity in volatile compounds at the higher temperature. We have shown herein that the electronic nose can detect changes in the volatile compounds associated with chicken meat based on product storage time and temperature; the technology can assess length of sample storage as well as deviation from refrigeration temperature. Published in 2002 for SCI by John Wiley & Sons, Ltd. [source] Improved bioluminescent enzyme immunoassay for the rapid detection of Salmonella in chicken meat samplesLETTERS IN APPLIED MICROBIOLOGY, Issue 5 2005S. Fukuda Abstract Aims:, To evaluate an improved bioluminescent enzyme immunoassay (BEIA) using biotinylated firefly luciferase for the rapid detection of Salmonella in naturally contaminated chicken meat samples. Methods and Results:, Capture agents and lipopolysaccharide (LPS) extraction reagents for Salmonella were investigated to improve the sensitivity of the BEIA. Also, the use of Oxoid SPRINT (Simple Pre-enrichment and Rapid Isolation New Technology) as a pre-enrichment and selective medium for 26-h BEIA detection of Salmonella in chicken meat samples was examined. The use of polymyxin B as a capture agent on solid support and 3-[(3-Cholamidopropyl) dimethylammonio] propanesulfonic acid (CHAPS) for extraction of the LPS facilitated sensitive detection of Salmonella. Of 120 chicken meat samples, 25 samples were positive using the improved BEIA with the SPRINT and 25 samples were positive using the SPRINT followed by the standard isolation methods. Conclusions:, The improved BEIA, in which polymxin B was used as a capture agent and CHAPS was used for extraction of the antigen, had a sensitivity of 96·0% and a specificity of 98·9% for the detection of Salmonella in chicken meat. Significance and Impact of the Study:, The improved BEIA combined with the SPRINT medium for the detection of Salmonella in chicken meat samples produced comparable results to the culture methods in 26 h. [source] The bacterial quality of red meat and offal in Casablanca (Morocco)MOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 6 2006Nozha Cohen Abstract The present study aimed to evaluate the bacteriological quality of beef (n = 52), lamb (n = 52) and beef offal (n = 52) marketed in Casablanca, Morocco. Meat and offal samples (n = 156), were collected randomly from butcheries, supermarkets, and slaughterhouses. Two sampling periods were considered, one during the hot season and the second one during the cold season. The samples were analyzed for the presence of the following bacteria: Escherichia coli, coagulase-positive Staphylococcus, Clostridium perfringens, Salmonella, and Listeria monocytogenes. Results indicated that counts of the aerobic plate count, and fecal coliforms were particularly high in all the samples analyzed. E. coli, coagulase-positive Staphylococcus and C. perfringens were detected in 37.8, 16, and 4.5% of the meat samples, respectively. Neither Salmonella nor L. monocytogenes were isolated from meat samples. Approximately 26.9% of beef, 34.6% of lamb and 28.8% of beef offal samples contained bacteria above the maximum limits established by the Moroccan regulatory standards for meat and meat products. Seasonality and the distribution location significantly (p < 0.05) affected bacterial populations: the hot season and butcheries appeared to be cases where the highest populations of bacteria in meat were observed. These high levels of microbiological contamination attest the poor hygienic quality of meat and offal, possibly due to uncontrolled processing, storage, and handling of these products. [source] Multielement (H, C, N, O, S) stable isotope characteristics of lamb meat from different Italian regions,RAPID COMMUNICATIONS IN MASS SPECTROMETRY, Issue 16 2009Matteo Perini The study focuses on the 2H/H, 13C/12C, 15N/14N, 18O/16O and 34S/32S values of defatted dry matter (DFDM) and on the 2H/H, 13C/12C and 18O/16O values of the fat fraction of meat samples from various lamb types reared in seven Italian regions, following different feeding regimes (forage, concentrate, milk). The 13C/12C (r,=,0.922), 2H/H (r,=,0.577) and 18O/16O (r,=,0.449) values of fat and DFDM are significantly correlated, the fat values being significantly lower for C and H and higher for O than for DFDM values and the differences between the two fractions not being constant for different lamb types. The feeding regime significantly affected the 13C/12C, 15N/14N, 18O/16O and 2H/H of fat. The DFDM 2H/H, and 18O/16O values, excluding an outlier, are significantly correlated with the corresponding values in meteoric waters, thus allowing us to trace the variability of geoclimatic factors. 15N/14N is influenced by pedoclimatic conditions, whereas 34S/32S is influenced by the sea spray effect and the surface geology of the provenance area. By applying stepwise linear discriminant analysis only the 2H/H of fat was found not to be significant and 97.7% of the samples were correctly assigned to the lamb type and more than 90% cross-validated. With the feeding regime, 97.7% of the samples were both correctly assigned and cross-validated using a predictive model including 13C/12C, 15N/14N, 18O/16O, 34S/32S of DFDM and 18O/16O of fat. Copyright © 2009 John Wiley & Sons, Ltd. [source] Effects of crossbreeding indigenous Hair Goat with Saanen on carcass measurements and meat quality of kids under an intensive production systemANIMAL SCIENCE JOURNAL, Issue 4 2009Alper YILMAZ ABSTRACT The aim of study was to investigate the effect of genotype on carcass measurements and meat quality characteristics of purebred Hair Goat, Saanen × Hair Goat (F1 and B1) kids under an intensive production system. In total, 24 kids were slaughtered at the age of approximately 133 days. Kids were fattened for 56 days immediately after weaning. Hot carcass weights were 6.78, 7.61 and 7.02 kg and dressing percentages were 49.71, 49.27 and 48.78%, respectively (P > 0.05). Differences between genotypes for carcass measurements and indexes were not significant. Effect of genotype on pH measurements, drip loss, water holding capacity, cooking loss and Warner Bratzler shear force values were not significant. Meat lightness values at 0 h, 1 h and 1 day after cutting were higher in crossbred kids than Hair Goat kids (P < 0.05). Redness value was significantly higher in meat samples of Hair goat kids at 0 h, 1 h and 1 day measurements (P < 0.05). Kid genotype had no significant effect on meat sensory characteristics, except tenderness. Panelists gave lower scores for meat tenderness to F1 and B1 crosses compared to purebred Hair Goat kids. In conclusion, higher meat lightness values of crossbred kids, at particularly B1 level, might have a positive effect on the consumer choices. [source] Is Clostridium difficile -associated infection a potentially zoonotic and foodborne disease?CLINICAL MICROBIOLOGY AND INFECTION, Issue 5 2007M. Rupnik Abstract Clostridium difficile has received much attention in recent years because of the increased incidence and severity of nosocomial disease caused by this organism, but C. difficile -associated disease has also been reported in the community, and C. difficile is an emerging pathogen in animals. Early typing comparisons did not identify animals as an important source for human infection, but recent reports have shown a marked overlap between isolates from calves and humans, including two of the predominant outbreak types, 027 and 017. C. difficile has also been found in retail meat samples, suggesting that food could be involved in the transmission of C. difficile from animals to humans. [source] | ||||||||||||||||