scholarly journals Variability of microbial contamination of edible snail meat depending on species and location

2018 ◽  
Vol 74 (9) ◽  
pp. 591-598
Author(s):  
WALDEMAR PASZKIEWICZ ◽  
KRZYSZTOF SZKUCIK ◽  
MONIKA ZIOMEK ◽  
RENATA PYZ-ŁUKASIK ◽  
ŁUKASZ DROZD ◽  
...  
Keyword(s):  
Helix Pomatia ◽  
Necessary Condition ◽  
Similar Proportion ◽  
Contamination Level ◽  
Snail Species ◽  
Raw Meat ◽  
Proteolytic Bacteria ◽  
Cornu Aspersum ◽  
Contamination Levels ◽  
Meat Samples

The objective of the research was to determine the microbiological status of raw and frozen (cooked) snail meat obtained from both free-living and farmed edible snails. The research material comprised meat samples (10 g each) collected from three snail species, i.e. Roman snail (Helix pomatia – HP), small brown garden snail (Cornu aspersum aspersum – CAA) and large brown garden snail (Cornu aspersum maxima – CAM). Roman snails were collected in their natural environment in Greater Poland Voivodeship (region A: HPA) and Lower Silesian Voivodeship (region B: HPB). The Cornu genus snails were obtained from two different heliciculture farms in Greater Poland Voivodeship (farm A: CAAA and CAMA) and Lower Silesian Voivodeship (farm B: CAAB and CAMB). In both farms, snails were maintained under the mixed rearing system. Raw meat samples, taken from the edible portion of snails, that is, the foot with the collar and a fragment of the mantle, were obtained after the snails had been sacrificed in the laboratory. Frozen meat samples came from a snail meat processing facility. The samples were analyzed to determine the total bacterial count and the counts of Enterobacteriaceae, Escherichia coli, Enterococcus, Staphylococcus, Pseudomonas and Aeromonas, as well as psychotropic and proteolytic bacteria counts. Proteolytic bacteria were counted according to appropriate methodology, whereas the counts of other groups of microorganisms were obtained in accordance with the Polish Standards. Bacterial contamination levels (expressed as log cfu/g) were analyzed using the Statistica software (version 10.0). All values are presented as means and standard deviations. The total aerobic bacteria counts for HPA, HPB, CAAA, CAMA, CAAB and CAMB samples were, respectively, 5.78, 5.10, 6.00, 6.55, 5.12 and 5.21 log cfu/g in the case of raw meat, and 4.59, 4.75, 4.60, 5.13, 4.25 and 4.68 log cfu/g in the case of frozen meat. It was found that bacteria from the Enterobacteriaceae family were prevalent in both raw and frozen snail meat. The percentage of contaminated samples oscillated between 73.3% (HPB and CAMB) and 96.7% (CAAA and CAAB) for raw meat and between 20% (CAAA) and 100% (CAMA) for frozen meat. The quantitative contamination of raw meat with Enterobacteriaceae varied from 2.54 (HPB) to 4.75 log cfu/g (CAAA) and was higher by 1.0 to almost 2.0 log in farm snail meat as compared to Roman snail meat. The quantitative contamination of frozen meat was lower, ranging from 0.5 (HPA, CAAA and CAMA) to 1.65 log cfu/g (CAMB). All samples of raw and frozen snail meat were free from E. coli (contamination below 1 log cfu/g). In the raw snail meat, enterococci were recovered from 3 (10%) HPA, 6 (20%) HPB, 9 (30%) CAAA, 18 (60%) CAMA, 6 (20%) CAAB and 17 (56.6%) CAMB samples. The contamination levels for HPA, HPB, CAAA, CAMA, CAAB and CAMB raw meat samples were, respectively, 0.3, 0.63, 0.42, 2.0, 0.66 and 1.57 log cfu/g. In the frozen snail meat, enterococci were detected in 13 (43.3%) HPA, 13 (43.3%) HPB, 6 (20%) CAAA, 16 (53.3%) CAMA, 1 (3.3%) CAAB and 10 (30%) CAMB samples. The contamination level was similar for all kinds of samples, ranging between 0.48 (CAAA) and 2.11 log cfu/g (CAMA). The percentages of raw and frozen meat samples contaminated with staphylococci were similar, ranging from 50% (HPA) to 86.7% (CAMA) for raw meat and from 50% (HPA) to 100% (CAAA, CAMA and CAMB) for frozen meat. Quantitative contamination levels were also similar, oscillating between 1.48 (HPA) and 2.84 log cfu/g (CAMB) for raw meat and between 1.89 (HPA) and 3.28 log cfu/g (CAMA) for frozen meat. The percentage of samples contaminated with psychotropic bacteria was also similar for raw and frozen snail meat, varying from 90% to 100%. Quantitative contamination with these bacteria oscillated between 3.17 (HPB) and 5.53 log cfu/g (CAMA) for raw meat and between 2.95 (HPA) and 4.12 log cfu/g (CAMA) for frozen meat. Bacteria from the Pseudomonas genus were confirmed in 63.3% of raw meat samples, in which the contamination level ranged from 2.22 (HPA) to 4.15 log cfu/g (CAAA), and in 96.7% of frozen meat samples, which contained from 1.12 (CAMA) to 2.21 log cfu/g (HPB) of these microorganisms. In raw meat, bacteria from Aeromonas genus were identified in all HPA samples as well as in 29 (96.7%) HPB, 26 (86.7%) CAAA, 21 (70%) CAMA, 29 (96.7%) CAAB and 17 (56.7%) CAMB samples. These bacteria were also present in a similar proportion of frozen meat samples (46.7-100%). The contamination level for raw meat samples oscillated between 2.74 (CAMB) and 4.73 log cfu/g (CAAA), whereas for frozen meat samples, it was substantially lower, ranging between 1.14 (CAMA) and 2.58 log cfu/g (CAAB). Proteolytic microbes were isolated more frequently from frozen snail meat. The percentage of contaminated samples varied from 80% (HPB and CAAA) to 100% (the rest) for frozen meat and from 36.7% (CAMA) to 93.3% (CAMB) for raw meat. The quantitative contamination level for frozen meat ranged from 3.17 (CAAA) to 4.44 log cfu/g (CAMA) and was generally lower than in the raw meat, where it varied between 2.07 (HPA) and 4.90 log cfu/g (CAMA). Snail meat is characterized by a high level of total microbiological contamination. The species of snails and the place where they live are often significant factors determining the level of contamination, which is higher in farm snail meat than in Roman snail meat. Heat treatment reduced the counts of bacteria found in raw meat. The increase in the number of staphylococci and enterococci in frozen meat (statistically significant only for staphylococci in snail meat from farm A) suggests the possibility of a secondary contamination of heat-treated meat. Therefore, a necessary condition for obtaining a safe and durable product is absolute compliance by the staff with appropriate procedures for hand hygiene and proper handling of food during production..

scholarly journals Occurrence of Salmonella spp. and Listeria spp. in snail meat

2018 ◽  
Vol 74 (2) ◽  
pp. 6074-2018
Author(s):  
WALDEMAR PASZKIEWICZ ◽  
KRZYSZTOF SZKUCIK ◽  
MONIKA ZIOMEK ◽  
MICHAŁ GONDEK ◽  
RENATA PYZ-ŁUKASIK
Keyword(s):  
Listeria Monocytogenes ◽  
Natural Habitat ◽  
Soil Samples ◽  
The Other ◽  
Lower Percentage ◽  
Salmonella Spp ◽  
Raw Meat ◽  
Other Hand ◽  
Cornu Aspersum ◽  
Meat Samples

The objective of the research was to determine the occurrence of microorganisms of the Salmonella spp. and Listeria spp. in raw and frozen (cooked) snail meat obtained from both free-living and farmed edible snails. The research material comprised meat samples collected from three snail species (25g from each), that is, Roman snail (Helix pomatia – HP), small brown garden snail (Cornu aspersum aspersum – CAA) and large brown garden snail (Cornu aspersum maxima – CAM). Roman snails came from their natural environment and were harvested in Wielkopolska Voivodeship and Lower Silesia Voivodeship (regions A and B, respectively). The Cornu genus snails were obtained from two heliciculture farms located in the abovementioned voivodeships (farms A and B, respectively). On both farms, the snails were maintained under the mixed rearing system. The raw meat samples taken from the edible portion of snails, that is, the foot with collar and a fragment of the mantle, were obtained after the snails were sacrificed in the laboratory. The frozen meat samples, on the other hand, came from a snail meat processing facility. A total of 300 samples were examined for the presence of Salmonella spp., and 240 for the presence of Listeria spp. The research also included pooled soil samples of 0.5 kg each collected from polytunnels (in the pre-fattening stage) and outdoor farming plots (in the fattening stage). The tests for the Salmonella presence were performed in accordance with Polish standard PN-EN ISO 6579:2003, and the test for Listeria complied with PN-EN ISO 11290-1:1999. Listeria monocytogenes was identified by the PCR technique. Salmonella spp. were not detected in any of the 300 samples of raw and cooked snail meat under study. Nor were these pathogens isolated from the soil samples. The absence of these bacteria in the raw meat samples indicates that Salmonella spp. did not occur in either the natural habitat of Roman snails or the two farms producing Cornu genus snails. On the other hand, bacteria of Listeria spp. were detected in 101 (42.1%) snail meat samples. A particularly high load of microbiota was found in raw meat, as these bacteria contaminated from 60% (for HP from region A and CAM from farm B) up to 75% (for CAA from farm A) of samples. Notably, a markedly lower percentage (35%) of samples containing Listeria spp. was found only among the Roman snail raw meat samples from the region B. Listeria spp. were also detected in all the soil samples. Thermal treatment of meat achieved a substantial reduction in the load of Listeria spp., but did not eliminate it. The frequency of this genus in frozen meat samples was from 63.5% (for CAM from farm A) to 15.4% (for CAA from farm B) of that in raw meat. The PCR technique was used identify 15 selected strains, including 11 from raw meat samples and 4 from cooked meat. A total of 5 isolates were recognized as Listeria monocytogenes (2.1% of all samples examined and 4.95% of samples with Listeria spp.). All of them originated from the raw meat of farmed snails, including one (CAA) from the farm A and four (3 CAA and 1 CAM) from the farm B. Bacteria of the Salmonella and Listeria genera occur in the natural habitat of edible snails, which poses a potential hazard to human health. Effective implementation of control programmes at the primary production stage is the first step that could considerably limit the presence of these pathogens in farmed snails and, consequently, in snail meat. .

scholarly journals Content of vitamin C in edible tissues of snails obtained in Poland

2020 ◽  
Vol 76 (10) ◽  
pp. 6463-2020
Author(s):  
MICHAŁ GONDEK ◽  
PRZEMYSŁAW KNYSZ ◽  
JERZY LECHOWSKI ◽  
MONIKA ZIOMEK ◽  
ŁUKASZ DROZD ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Biochemical Analysis ◽  
Helix Pomatia ◽  
Snail Species ◽  
Edible Tissues ◽  
Cornu Aspersum ◽  
Commercial Breeding ◽  
Breeding Farms ◽  
Edible Parts

Ascorbic acid (Vit. C) is essential for the proper functioning of the human body. Humans are unable to synthesize vitamin C endogenously, so it must be supplied with food. The available literature does not provide any data on the content of vitamin C in the meat of snails. The aim of the study was therefore to determine and compare its content in the edible parts of snails obtained in Poland. The research material consisted of 30 samples of snail meat (the foot with the collar and a fragment of the coat) belonging to three species: Helix pomatia, Cornu aspersum aspersum, and Cornu aspersum maxima. Helix pomatia snails were obtained from the natural environment, while the other two species came from commercial breeding farms. Ascorbic acid was determined by the method of Roe and Kuethner, as modified by Dabrowski and Hinterleitner (1989). Previously, tissues for biochemical analysis were prepared according to the methodology described by Zannoni et al. (1974). The average level of vitamin C in the edible parts of particular snail species ranged from 38.14 mg/kg (Helix pomatia) to 185.38 mg/kg (Cornu apsersum aspersum). Statistically significant differences in the level of ascorbic acid were found between all species of snails examined. The highest vitamin C content was found in the meat of Cornu aspersum aspersum. The lowest level of ascrobic acid occurred in the meat of Helix pomatia, in which it was 20.41% and 37.04% of the levels found in the meat of Cornu aspersum aspersum and Cornu aspersum maxima, respectively. The present research showed a significantly higher content of ascorbic acid in snails of the Cornu genus kept in heliculture as compared to free-living snails (Helix pomatia). Moreover, the content of ascorbic acid in the edible parts of snails is higher than it is in pork and beef meat. The present study showed that snails from the Cornu genus can be an additional valuable source of vitamin C in the human diet.

Microbiological Quality of Different Fresh Meat Species in Tunisian Slaughterhouses and Markets

1991 ◽  
Vol 54 (10) ◽  
pp. 773-777 ◽  
Author(s):  
I. FLISS ◽  
R. E. SIMARD ◽  
A. ETTRIKI
Keyword(s):  
Animal Species ◽  
Microbiological Quality ◽  
Storage Conditions ◽  
Fecal Coliforms ◽  
Contamination Level ◽  
Fresh Meat ◽  
Total Coliforms ◽  
E Coli ◽  
Contamination Levels ◽  
Meat Samples

This study was undertaken to evaluate the bacterial contamination level of fresh meat from four different (meat samples) animal species, namely bovine, ovine, poultry, and equine (270 carcasses) collected in various Tunisian slaughterhouses and markets. The level of contamination was assessed using the excised skin technique. All meat surface samples were analyzed for total aerobic microflora, total coliforms, fecal coliforms, and Escherichia coli as an indicator of fecal contamination. Regardless of animal species considered, counts were relatively high for fresh prepared meat. The mean level of contamination for all the meat samples varied from 5.104 to 3.105 CFU/cm2 for total aerobic mesophilic microflora, from 2.102 to 2.103 CFU/cm2 for total coliforms, from 4.101 to 2.102 for fecal coliforms and from 101 to 102 for E. coli. Ovine and poultry carcasses had the highest contamination level. The highest contamination levels were obtained from carcasses prepared in a municipal slaughterhouse and from local markets, where handling and storage conditions were often inappropriate. In this particular case, the total aerobic microflora count reached levels as high as 106 CFU/cm2.

scholarly journals Clostridia in Insect Processed Animal Proteins—Is an Epidemiological Problem Possible?

Agriculture ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 270
Author(s):  
Tomasz Grenda ◽  
Krzysztof Kwiatek ◽  
Magdalena Goldsztejn ◽  
Magdalena Sapała ◽  
Nina Kozieł ◽  
...  
Keyword(s):  
16S Rdna ◽  
Animal Feed ◽  
Statistical Significance ◽  
Contamination Level ◽  
Type D ◽  
Botulinum Type ◽  
Livestock Animal ◽  
Contamination Levels ◽  
Rdna Analysis ◽  
Clostridium Spp

The aim of this study was the evaluation of the insect processed animal protein (IPAP) contamination level by Clostridium spp. Particularly, we screened for the occurrence of pathogenic species of Clostridia. The samples of IPAP were derived from yellow mealworm (Tenebrio molitor) and black soldier fly (Hermetia illucens) available in the Polish market. The IPAPs were added to experimental feeds for poultry. The differences between the contamination levels of the control (without the addition of IPAP) and experimental (with the addition of IPAP) groups were monitored. The samples were also examined by culture and PCR-based methods to detect 16S rDNA and genes determining botulinum toxin (BoNT) production. Statistical significance was noticed among the feed with the IPAP addition, as well as an increase of contamination by Clostridium spp. In one sample of IPAP, the occurrence of ntnh and bont/D genes determining the production of BoNT/D was noticed. However, a positive result was noticed only at the step of the liquid culture; the Clostridium botulinum type D strain was not isolated. Phenotypically, and according to the 16S rDNA analysis, genetically similar strains to C. botulinum species were isolated. Considering the microbiological safety of IPAP and expanding possibility of its use in livestock animal feed, it seems to be reasonable to provide complex risk assessment on the potential transfer of Clostridia into feed compounds, to assure the safety and sustainable development of insect PAP industry.

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 Mycotoxins in Tea: Occurrence, Methods of Determination and Risk Evaluation

Toxins ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 444 ◽  
Author(s):  
Irina Sedova ◽  
Mariya Kiseleva ◽  
Victor Tutelyan
Keyword(s):  
Ochratoxin A ◽  
Aflatoxin B1 ◽  
Health Hazard ◽  
Black Tea ◽  
Contamination Level ◽  
Protection Measures ◽  
Commodity Production ◽  
Exposure Estimate ◽  
Contamination Levels ◽  
Public Health Protection

Tea is one of the most popular beverages all over the world. Being an everyday drink for almost everyone, for centuries tea was considered safe and healthy. However, fungal contamination of tea at any stage of commodity production can pose a serious health hazard due to the accumulation of toxic secondary metabolites of moulds. Contemporary research revealed incidences of highly contaminated samples. Mycotoxin transfer from naturally contaminated raw tea into beverage was well studied for ochratoxin A only, and the possible leak of other mycotoxins is discussed. The results of several surveys were combined to evaluate aflatoxin B1 and ochratoxin A contamination levels in black tea and Pu-erh. Exposure estimate to aflatoxin B1 and ochratoxin A due to tea consumption was carried out based on these data. Average contamination level corresponds to the exposure of 3–40% (aflatoxin B1) and 5–24% (ochratoxin A) of mean overall estimates for different cluster diets. Lack of data does not allow the conclusion for the necessity of public health protection measures. It is necessary to perform representative studies of different kinds of tea for regulated mycotoxins at least. Contemporary techniques for analysis of mycotoxins in tea are summarised in the present review.

scholarly journals An Ecological Study of the Brown Garden snail Cornu aspersum (Müller, 1774) from selected habitats in Jadiriya in Baghdad vicinity.

2010 ◽  
Vol 7 (1) ◽  
pp. 223-232
Author(s):  
Baghdad Science Journal
Keyword(s):  
Land Snails ◽  
Parasitic Nematodes ◽  
Ecological Indicator ◽  
Snail Species ◽  
The World ◽  
Cornu Aspersum ◽  
Healing Wounds ◽  
Medical Importance ◽  
The One ◽  
Scientific Attention

The present study is considered a pioneer investigation that deal with the terrestrial brown garden snail Cornu aspersum (Müller), in Iraq. Cornu aspersum however is considered an exotic species in many parts of the world ,The species is most probably infiltrates with plants transferred from one place to another. The species has gained importance in many ways. Nutritionally, the species is consumed as food item in many countries, but in other cases it is considered as pest for the damage it causes when feeding on valuable plant shoots. It also has medical importance for its role and ability in healing wounds, burns and remedy of other skin problems. This snail species however may act as a vector for some parasitic nematodes that cause serious diseases. The species is also important in scientific research, usually referred to as ‘ecological indicator’ employed in environmental pollution problems such as the one caused by heavy metals. A great deal of research on this species has been carried out in different parts of the world, however, in Iraq, the scientific attention given to land snails in general and to Cornu aspersum in particular is rare and may be negligible in comparison with the research carried out on aquatic Mollusca species. A total of 1880 individuals of Cornu aspersum were collected from all sampling sites. The study was carried out for the period November 2007 to November 2008 on three sites within the Jadiriya district in Baghdad.. Growth, size classes and shell dimensions of Cornu aspersum populations, and their relationship with major environmental factors; ambient temperature; soil pH, moisture, texture; and the soil content of organic matter have been also investigated. Identification of the species was confirmed by the British Natural History Museum.The data were analyzed by means of standard statistical procedures.

scholarly journals Incidence and contamination level of Clostridium perfringens in meat and meat products sold in Sakarya province of Turkey

2021 ◽  
Vol 7 (3) ◽  
pp. 172-178
Author(s):  
Serap Coşansu ◽  
Şeyma Şeniz Ersöz
Keyword(s):  
Clostridium Perfringens ◽  
Meat Product ◽  
Meat Products ◽  
Ground Beef ◽  
Chicken Meat ◽  
Contamination Level ◽  
Biochemical Tests ◽  
Contamination Levels ◽  
Emulsified Meat ◽  
Cooked Meat

Totally 101 meat and meat product samples obtained from local markets and restaurants were analyzed for incidence and contamination level of Clostridium perfringens. The typical colonies grown anaerobically on Tryptose Sulfite Cycloserine Agar supplemented with 4-Methyliumbelliferyl (MUP) were confirmed by biochemical tests. Forty-eight of the samples (47.5%) were contaminated with C. perfringens. The highest incidence of the pathogen was determined in uncooked meatball samples (72.2%) followed by ground beef samples (61.3%). The incidence of C. perfringens in chicken meat, cooked meat döner, cooked chicken döner and emulsified meat product samples were 33.3, 33.3, 28.6 and 16.7%, respectively. Thirteen out of 101 samples (12.9%) yielded typical colonies on TSC-MUP Agar, but could not be confirmed as C. perfringens. Average contamination levels in sample groups ranged from 8.3 to 1.5×102 cfu/g, with the highest ground beef and the lowest chicken meat.

Free-range eggs from a very polluted site in central Italy: levels of Polychlorinated Dibenzo-p-Dioxins/Furans and Polychlorinated Biphenyls and estimated human dietary exposure

2021 ◽  
Author(s):  
Federica Castellani ◽  
Lamberto Manzoli ◽  
Cecilia Acuti Martellucci ◽  
Maria Elena Flacco ◽  
Maria Luisa Astolfi ◽  
...  
Keyword(s):  
Polychlorinated Biphenyls ◽  
Central Italy ◽  
Dietary Exposure ◽  
Contamination Level ◽  
Free Range ◽  
Weekly Intake ◽  
Tolerable Weekly Intake ◽  
Commission Regulation ◽  
Contamination Levels ◽  
A Site

The aim of the present study was to evaluate the contamination levels of some classes of persistent organic pollutants (POPs) in free-range hen eggs and to estimate the related human dietary exposure in a Site of National Interest (SNI), characterized by a serious state of environmental pollution (Bussi sul Tirino area, central Italy). For these purposes, 17 samples of free-range hen eggs collected in home-producing farms located in the SNI territory were analyzed for 17 polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/Fs), 12 dioxin-like polychlorinated biphenyls (dl-PCBs) and 6 non-dioxin-like PCBs (ndl-PCBs). Dietary exposure was assessed assuming a standard consumption of eggs per week. The concentration of ∑PCDD/Fs + dl-PCBs ranged from 0.463 to 8.028 pg TEQ (Toxic Equivalent) g−1 fat, while the mean contamination level of the ∑ndl-PCBs ranged from 0.234 to 7.741 ng TEQ g−1 fat. PCDD/Fs and PCBs contamination levels were lower than maximum values established by the Commission Regulation (EU) 1259/2011, except for one sample. The estimated weekly intake (EWI), calculated in order to evaluate the contribution in terms of the monitored pollutants of the locally produced eggs to the diet, was lower than the tolerable weekly intake (TWI) established by the European Food Safety Authority (EFSA).

scholarly journals Distribution of non-tuberculosis mycobacteria in environmental samples from a slaughterhouse and in raw and processed meats

2009 ◽  
Vol 27 (No. 3) ◽  
pp. 194-202 ◽  
Author(s):  
J.E. Shitaye ◽  
A. Horvathová ◽  
L. Bartošová ◽  
M. Morávková ◽  
M. Kaevska ◽  
...  
Keyword(s):  
Bovine Tuberculosis ◽  
Environmental Samples ◽  
Processed Meat ◽  
Raw Meat ◽  
Mycobacterial Infections ◽  
Processed Meats ◽  
True Incidence ◽  
Statutory Requirement ◽  
Meat Samples

The notification of all cases of diagnosed bovine tuberculosis is a statutory requirement, while the same is not true for other mycobacterial infections. Thus, the establishment of the true incidence of infection with non-tuberculous mycobacteria (NTM) is difficult. The aim of this study was to describe the incidence of NTM in environmental samples from a pig slaughterhouse and from raw and processed meat samples collected from supermarkets and butchers. Three species of mycobacteria (<i>M. chelonae</i>, <i>M. kansasii</i>, and <i>M. intermedium</i>) were detected in 8.0% of the environmental samples from a pig slaughterhouse and in 9.3% of raw and 7.7% of processed meat, respectively. The isolation of a single NTM species from these samples is a disturbing finding and means that raw meat may be a potential pathway for the transmission of NTM infections to humans.

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