scholarly journals Dietary exposure to volatile and non-volatile N-nitrosamines from processed meat products in Denmark

2015 ◽  
Vol 80 ◽  
pp. 137-143 ◽  
Author(s):  
S.S. Herrmann ◽  
L. Duedahl-Olesen ◽  
T. Christensen ◽  
P.T. Olesen ◽  
K. Granby
Keyword(s):  
Meat Products ◽  
Dietary Exposure ◽  
Processed Meat

scholarly journals An Ultrasound Assessed Extraction Combined with Ion-Pair HPLC Method and Risk Assessment of Nitrite and Nitrate in Cured Meat

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
Babiker Yagoub Abdulkair ◽  
Amin O. Elzupir ◽  
Abdulaziz S. Alamer
Keyword(s):  
Risk Assessment ◽  
Tetrabutylammonium Bromide ◽  
Meat Products ◽  
Correlation Coefficients ◽  
Dietary Exposure ◽  
Hplc Method ◽  
Processed Meat ◽  
Disodium Hydrogen Phosphate ◽  
Cured Meat

An accurate IPC-UV method was developed and validated for the determination of nitrite (NI) and nitrate (NA) in meat products. The best separation was achieved on a phenyl-hexyl column (150 mm × 4.6 mm, 3 µm) with a mobile phase composed of 25% acetonitrile and 75% buffer (2 mM disodium hydrogen phosphate and 3 mM tetrabutylammonium bromide, pH = 4). Eluents were monitored at 205 nm. Linearity ranges were 1.86 × 10−6–7.5 µg·ml−1 and 0.09–5.0 µg·ml−1 for NI and NA, respectively. The correlation coefficients were greater than 0.999 for NI and NA. This method was applied to a number of processed meat products in Riyadh (n = 155). NI ranged from 1.78 to 129.69 mg·kg−1, and NA ranged from 0.76 to 96.64 mg·kg−1. Results showed extensive use of NI and NA; however, concentrations were within the legal limit of Saudi Arabia except for one sample. Further, the risk assessment and dietary exposure have been estimated for both NI and NA.

Dietary exposure of the adult Croatian population to meat, liver and meat products from the Croatian market: Health risk assessment

2021 ◽  
Vol 95 ◽  
pp. 103672
Author(s):  
Nina Bilandžić ◽  
Marija Sedak ◽  
Bruno Čalopek ◽  
Maja Đokić ◽  
Ivana Varenina ◽  
...  
Keyword(s):  
Risk Assessment ◽  
Health Risk ◽  
Health Risk Assessment ◽  
Meat Products ◽  
Dietary Exposure

Occurrence and Survival of Verocytotoxin-Producing Escherichia coli O157 in Meats Obtained from Retail Outlets in The Netherlands

1999 ◽  
Vol 62 (10) ◽  
pp. 1115-1122 ◽  
Author(s):  
A. E. HEUVELINK ◽  
J. T. M. ZWARTKRUIS-NAHUIS ◽  
R. R. BEUMER ◽  
D E. de BOER
Keyword(s):  
Escherichia Coli ◽  
The Netherlands ◽  
Meat Products ◽  
Storage Period ◽  
Processed Meat ◽  
Raw Meat ◽  
Pork Products ◽  
Minced Beef ◽  
Beef Products ◽  
Meat Samples

In 1996 and 1997, 2,941 fresh and processed meat products obtained from supermarkets and butcher shops in The Netherlands were examined for the presence of verocytotoxin-producing Escherichia coli of serogroup O157 (O157 VTEC). Additionally, the fate of O157 VTEC in raw meat products stored at low temperatures and the effect of different additives were evaluated. O157 VTEC strains were isolated from 6 (1.1%) of 571 samples of raw minced beef, 2 (0.5%) of 402 samples of raw minced mixed beef and pork, 1 (1.3%) of 76 samples of raw minced pork, 1 (0.3%) of 393 samples of other raw pork products, and 1 (0.3%) of 328 samples of cooked or fermented ready-to-eat meats. Other raw beef products (n = 223) and meat samples originating from poultry (n = 819), sheep or lamb (n = 46), or wild animals (n = 83) were all found to be negative for O157 VTEC. For the survival experiments we used tartaar (minced beef with a fat content of less than 10%) and filet americain (tartaar mixed with a mayonnaise-based sauce [80 to 20%]). The O157 VTEC strain tested was able to survive in tartaar and filet americain stored at −20, 0, 5, or 7°C for 3 days. At both 7 and at 15°C, O157 VTEC counts in tartaar and filet americain remained virtually unchanged throughout a storage period of 5 days. Addition of acetic acid (to pH 4.0), sodium lactate (1 and 2% [wt/wt]), or components of the lactoperoxidase–thiocyanate–hydrogen peroxide system to filet americain did not result in a reduction of viable O157 VTEC cells during storage at 7 or 15°C. It was concluded that raw meat contaminated with O157 VTEC will remain a hazard even if the meat is held at low or freezing temperatures.

scholarly journals Molecular and HPLC-based approaches for detection of aflatoxin B1 and ochratoxin A released from toxigenic Aspergillus species in processed meat

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Abdelazeem M. Algammal ◽  
Mahmoud E. Elsayed ◽  
Hany R. Hashem ◽  
Hazem Ramadan ◽  
Norhan S. Sheraba ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Meat Products ◽  
Its Region ◽  
Processed Meat ◽  
Isolation And Identification ◽  
Beef Meat ◽  
Meat Samples ◽  
Aflatoxin B ◽  
Minced Meat ◽  
Mold Count

Abstract Background Meat-products are considered an enriched media for mycotoxins. This study aimed to investigate the prevalence of toxigenic Aspergillus species in processed meat samples, HPLC-quantitative measurement of aflatoxin B1 and ochratoxin A residues, and molecular sequencing of aflR1 and pks genes. One hundred and twenty processed beef meat specimens (basterma, sausage, and minced meat; n = 40 for each) were collected from Ismailia Province, Egypt. Samples were prepared for total mold count, isolation, and identification of Aspergillus species. All samples were analyzed for the production of both Aflatoxin B1 and Ochratoxin A mycotoxins by HPLC. Molecular identification of Aspergillus flavus and Aspergillus ochraceus was performed using PCR amplification of the internal transcribed spacer (ITS) region; furthermore, the aflR1 and pks genes were sequenced. Results The total mold count obtained from sausage samples was the highest one, followed by minced meat samples. The prevalence of A. flavus was (15%), (7.5%), and (10%), while the prevalence of A. ochraceus was (2.5%), (10%), and (0%) in the examined basterma, sausage, and minced meat samples, respectively. Using PCR, the ITS region was successfully amplified in all the tested A. flavus and A. ochraceus strains. Aflatoxin B1 was detected in six basterma samples (15%). Moreover, the ochratoxin A was detected only in four sausage samples (10%). The aflR1 and pks genes were amplified and sequenced successfully and deposited in the GenBank with accession numbers MF694264 and MF694264, respectively. Conclusions To the best of our knowledge, this is the first report concerning the HPLC-Molecular-based approaches for the detection of aflatoxin B1 and ochratoxin A in processed beef meat in Egypt. The production of aflatoxin B1 and ochratoxin A in processed meat constitutes a public health threat. Aflatoxin B1 is commonly associated with basterma samples. Moreover, ochratoxin A was detected frequently in sausage samples. The routine inspection of mycotoxins in processed meat products is essential to protect human consumers.

DEVELOPMENT OF IMMUNOENZYME ANALYTICAL SYSTEMS FOR CONTROL OF THE CONTENT OF MAIN NON-MEAT COMPOUNDS IN PROCESSED MEAT PRODUCTS

2021 ◽  
Vol 1 (19) ◽  
pp. 322-324
Author(s):  
E.A. Zvereva ◽  
A.V. Zherdev ◽  
B.B. Dzantiev
Keyword(s):  
Connective Tissue ◽  
Enzyme Immunoassay ◽  
Trypsin Inhibitor ◽  
Meat Products ◽  
Soybean Trypsin Inhibitor ◽  
Processed Meat

Methods have been developed to control the content of non-meat components (connective tissue of animals, eggs, soy) in processed meat products, based on enzyme immunoassay of biomarker proteins – collagen, ovalbumin, soybean trypsin inhibitor.

Quality attributes and safety of processed meat products in Ibadan, Nigeria

2020 ◽  
Vol 45 (4) ◽  
Author(s):  
O. B. Jegede ◽  
O. A. Ogunwole ◽  
A. B. Omojola
Keyword(s):  
Heterotrophic Bacteria ◽  
Meat Products ◽  
Cholesterol Content ◽  
Processed Meat ◽  
Ether Extract ◽  
Heterocyclic Aromatic Amine ◽  
Polycyclic Aromatic ◽  
Global Concern ◽  
Ibadan Nigeria

Consumption of processed meat products has greatly increased due to availability and accessibility of ready to eat meat products. Despite increased patronage of ready to eat meat products, food safety implication of processed ready-to-eat-meat products is of global concern. Against this background, this study was aimed at assessing the quality and safety of processed ready to eat meat products sold in Ibadan. Samples of asun, suya and kundi were randomly collected from four selected markets in Ibadan metropolis and subjected to chemical analyses. The total cholesterol content in suya (1538.00 mg/100mg) was significantly higher (P<0.05) than in asun (1277.60 mg/100mg) and kundi (1277.60 mg/100mg). Kundi had significantly (P<0.005) higher crude protein (70.66 %) and ether extract (23.42 %) than asun with 20.17 % and 10.85 % ether extract, respectively. Lipid peroxidation of suya (6.18 mg/MDA/kg) at day 28 was significantly higher (P<0.05) than kundi (4.50 mg/MDA/kg) and asun (4.19 mg/MDA/kg). The total polycyclic aromatic hydrocarbon (TPAH) was 5.31μg/kg in suya, 2.02μg/kg in asun and 1.55μg/kg in kundi. The total heterocyclic aromatic amine (THAA) was 51.66 ng/g in suya, 28.12 ng/g in asun and 23.70 ng/g in kundi. The total heterotrophic bacteria count in suya (28.17 ×10-3cfu/g) was higher than in kundi (11.19 ×10-3cfu/g) and asun (3.99×10-3cfu/g). Therefore, safe keeping and quality of suya in Ibadan metropolis was low based on the above parameters measured.

scholarly journals Sodium Levels of Processed Meat in Australia: Supermarket Survey Data from 2010 to 2017

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1686 ◽  
Author(s):  
Emalie Sparks ◽  
Clare Farrand ◽  
Joseph Santos ◽  
Briar McKenzie ◽  
Kathy Trieu ◽  
...  
Keyword(s):  
Sodium Intake ◽  
Meat Products ◽  
Monitoring And Evaluation ◽  
Sodium Content ◽  
World Health ◽  
Processed Meat ◽  
High Sodium ◽  
Processed Meats ◽  
Health Organization ◽  
Health Dialogue

High sodium intake increases blood pressure and consequently increases the risk of cardiovascular diseases. In Australia, the best estimate of sodium intake is 3840 mg sodium/day, almost double the World Health Organization (WHO) guideline (2000 mg/day), and processed meats contribute approximately 10% of daily sodium intake to the diet. This study assessed the median sodium levels of 2510 processed meat products, including bacon and sausages, available in major Australian supermarkets in 2010, 2013, 2015 and 2017, and assessed changes over time. The median sodium content of processed meats in 2017 was 775 mg/100 g (interquartile range (IQR) 483–1080). There was an 11% reduction in the median sodium level of processed meats for which targets were set under the government’s Food and Health Dialogue (p < 0.001). This includes bacon, ham/cured meat products, sliced luncheon meat and meat with pastry categories. There was no change in processed meats without a target (median difference 6%, p = 0.450). The new targets proposed by the current government’s Healthy Food Partnership capture a larger proportion of products than the Food and Health Dialogue (66% compared to 35%) and a lower proportion of products are at or below the target (35% compared to 54%). These results demonstrate that voluntary government targets can drive nutrient reformulation. Future efforts will require strong government leadership and robust monitoring and evaluation systems.

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