scholarly journals Afyonkarahisar’da satışa sunulan kıymalarda Aeromonas spp. varlığının araştırılması

2021 ◽  
Vol 7 (1) ◽  
pp. 15-20
Author(s):  
Recep Kara ◽  
Ulaş Acaröz ◽  
Zeki Gürler ◽  
Fahriye Zemheri Navruz ◽  
Ali Soylu
Keyword(s):  
Meat Products ◽  
Ground Beef ◽  
Culture Method ◽  
Storage Conditions ◽  
City Centre ◽  
Meat Production ◽  
Contaminated Water ◽  
Animal Products ◽  
Hygiene Measures ◽  
Classical Culture

Ground beef as commonly consumed among animal products may be suitable for bacterial growth under unhygienic production and storage conditions. Aeromonas spp. can be widely found in the environment and it is associated with water. With contaminated water used in production, microorganisms pass into products and may pose a threat to public health. People are often infected by consuming contaminated water and meat products. Aeromonas spp. causes various disorders such as vomiting, diarrhoea and gastroenteritis. In addi-tion, children and older people are more susceptible to these bacteria. In this study, the presence of Aeromonas spp. was investigated by classical culture method in 100 ground beef samples which were sold in Afyonka-rahisar city centre. The suspected Aeromonas spp. were confirmed with VITEK® 2 Compact. The detected A. hydrophila strains were further investigated by PZR in terms ofaerA and hlyA genes. At the end of the analysis, A. hydrophila was identified in 3% of the ground beef samples. It was detected that all three bacteria have both the aerA and hlyA genes. In addition, only one of the identified strains was found to be resistant to amoxicillin and nalidixic acid. As a result, it is recommended to take necessary hygiene measures in all stages of red meat production according to farm to fork, to give attention to storage, heat treatment and inform consumers.

Eating Sustainably: Protein Consumption at Home, at Restaurants, and While Traveling

2020 ◽  
Vol 4 (4) ◽  
pp. 193-208
Author(s):  
Chantell Lapan ◽  
Jerusha Greenwood ◽  
Carol Kline
Keyword(s):  
Meat Products ◽  
Environmental Issues ◽  
Meat Production ◽  
Environmentally Conscious ◽  
Animal Products ◽  
Significant Relationships ◽  
Making A Difference ◽  
Perceived Consumer Effectiveness ◽  
Eating Out ◽  
At Home

Proenvironment consumer behavior is generally greater among individuals who perceive their choices as making a difference (e.g., consumers who believe their purchase of sustainably raised meat products creates a stronger market for those products and decreases the demand for nonsustainably raised meat products). However, little is known about how consumers change or maintain their behaviors while at home, eating out, or traveling. This article explores factors driving individuals to purchase sustainably raised animal products, specifically looking at how respondent characteristics, knowledge of social and environmental issues, and perceived consumer effectiveness (PCE) relate to patterns of meat consumption while traveling. Survey participation was solicited from Animal Welfare Approved (AWA) electronic and social media outlets, as well as during food-related events. Significant relationships were found between PCE and the consumption of meat products, as well as knowledge of social and environmental issues. Specifically, significant relationships existed between consistent purchasing behaviors, most PCE items, and the frequency with which preferred attributes are sought while eating out and traveling. When at home and while traveling, consumers who perceive their behaviors as making a difference are more willing to seek out meat products that match their preferred "green" attributes. Retail establishments and organizations tasked with marketing travel destinations should look to find methods of promoting their green activities, particularly regarding sustainable meat production, to environmentally conscious consumers who are consistent in their purchasing decisions at home and while traveling.

Effectiveness of the Bacteriological Analytical Manual Culture Method for the Recovery of Shigella sonnei from Selected Foods

1993 ◽  
Vol 76 (6) ◽  
pp. 1240-1248 ◽  
Author(s):  
Geraldine A June ◽  
Patricia S Sherrod ◽  
R Miguel Amaguana ◽  
Wallace H Andrews ◽  
Thomas S Hammack
Keyword(s):  
Room Temperature ◽  
Brain Heart Infusion ◽  
Ground Beef ◽  
Culture Method ◽  
Storage Conditions ◽  
Shigella Sonnei ◽  
Brain Heart Infusion Agar ◽  
Relative Retention ◽  
Infusion Agar ◽  
The U.S

Abstract The relative retention of the indigenous morphological, biochemical, and serological characteristics by Shigella sonnei was tested under various storage conditions (room temperature, refrigeration, freezing at −20°C and at −70°C, and lyophilization). The use of a selective (desoxycholate citrate) agar rather than a nonselective (brain heart infusion) agar gave a lower conversion rate of smooth to rough colonies, and the percentage of rough colonies derived from cultures stored for prolonged periods increased under all conditions. With respect to biochemical characteristics, there were no major differences in the reactions of smooth vs rough variants. For serological characteristics, smooth variants agglutinated more readily in homologous antisera than did rough variants. S. sonnei populations maintained at −70°C with glycerol remained reasonably stable and were used in recovery studies. Up to six foods (potato salad, chicken salad, cooked salad shrimp, lettuce, raw ground beef, and raw oysters) were inoculated with unstressed, chill-stressed, or freeze-stressed S. sonnei cells. Test portions (25 g) were inoculated with serial 10-fold dilutions of culture and subsequently analyzed by the culture method described in the U.S. Food and Drug Administration’s Bacteriological Analytical Manual. It was found that the method was relatively ineffective for the recovery of S. sonnei from raw ground beef and raw oysters.

scholarly journals A Longitudinal Study of Antimicrobial Resistance in Enterococcus spp. Isolated from a Beef Processing Plant and Retail Ground Beef

2021 ◽  
Author(s):  
Devin B. Holman ◽  
Katherine E Gzyl ◽  
Cassidy L Klima ◽  
Rahat Zaheer ◽  
Cara Service ◽  
...  
Keyword(s):  
Antimicrobial Resistance ◽  
Meat Products ◽  
Tetracycline Resistance ◽  
Genomic Analysis ◽  
Ground Beef ◽  
Pcr Primers ◽  
Meat Production ◽  
Processing Plant ◽  
Specific Pcr ◽  
Enterococcus Spp

Antimicrobial use in food-producing animals has come under increasing scrutiny due to its potential association with antimicrobial resistance (AMR). Monitoring of AMR in indicator microorganisms such as Enterococcus spp. in meat production facilities and retail meat products can provide important information on the dynamics and prevalence of AMR in these environments. In this study, swabs or samples were obtained from various locations in a commercial beef packing operation (n = 600 total) and from retail ground beef (n = 60) over a 19-month period. All samples/swabs were enriched for Enterococcus spp. and suspected enterococci isolates were identified using species-specific PCR primers. Enterococcus faecalis was the most frequently isolated species followed by Enterococcus hirae, which was found mostly on hides and ground beef.  Enterococcus faecium (n = 9) and E. faecalis (n = 120) isolates were further characterized for antimicrobial resistance and resistant genes due to the clinical significance of these species. Twenty-one unique AMR profiles were identified, with 90% of isolates resistant to at least two antimicrobials, and two that were resistant to nine antimicrobials. Tetracycline resistance was observed most often in E. faecalis (28.8%) and was likely mediated by tet(M). Genomic analysis of selected E. faecalis and E. faecium isolates revealed that many of the isolates in this study clustered with other publicly available genomes from ground beef, suggesting that these strains are well adapted to the beef packaging environment.

scholarly journals Molecular characterization of Listeria monocytogenes isolated from animal products in a city of Northern Brazil

2013 ◽  
Vol 43 (8) ◽  
pp. 1443-1448 ◽  
Author(s):  
Lilyan Rosmery Luizaga de Monteiro ◽  
Albenones José de Mesquita ◽  
Maria Cláudia Dantas Porfirio Borges André ◽  
Juliana Lamaro Cardoso
Keyword(s):  
Listeria Monocytogenes ◽  
Foodborne Pathogen ◽  
Meat Products ◽  
Ground Beef ◽  
Restriction Enzymes ◽  
Common Source ◽  
Animal Products ◽  
Public Markets ◽  
Serotype 1 ◽  
Serotype 4B

Listeria monocytogenes, a foodborne pathogen causes listeriosis, a fatal disease in about 30% of cases that affects mainly immunocompromised persons. The aim of this research was to characterize L. monocytogenes pulsed-field gel electrophoresis (PFGE) types isolated from meat products collected at public markets in Araguaina city, TO. Sixty samples of raw ground beef and frescal sausage were analyzed during the second half of 2008. Five out of 30 samples (16.7%) of raw ground beef tested positive for L. monocytogenes, three of which were classified as serotype 1/2b and two as serotype 4b. Among the 30 samples of sausage collected, two strains of L. monocytogenes were isolated (6.7%), one of them belonging to serotype 1/2a and the other belonging to serotype 1/2b. The restriction enzymes used were ApaI and SmaI. Similarities among the strains were determined by Dice coefficient. The macro restriction profile obtained by using SmaI enzyme allowed the distribution of seven strains in two clusters, two pulsotypes and two subtypes. The result indicates that L. monocytogenes isolates, belonging to serotype 4b, 1/2a and 1/2b, are strongly correlated within the same serotype group, and in some cases among different serotypes, suggesting that they have a common source.

scholarly journals CURRENT TRENDS IN THE IMPLEMENTATION OF THE EUROPEAN MODEL OF ENSURING THE QUALITY OF LIVESTOCK PRODUCTS IN UKRAINE

2020 ◽  
Vol 4 (48) ◽  
Author(s):  
Iryna Kyryliuk ◽  
Yevhenii Kyryliuk ◽  
Alina Proshchalykina ◽  
Volodymyr Hunia
Keyword(s):  
Distribution Systems ◽  
Meat Products ◽  
Meat Production ◽  
Quality And Safety ◽  
Animal Products ◽  
Production And Distribution ◽  
Voluntary Certification ◽  
Livestock Products ◽  
The Impact ◽  
The Eu

The most important task of the modern agrarian policy for the development of the meat products sub-complex is to maintain and increase the level of meat production, stimulate the expansion of its range and degree of processing, as well as to improve the quality. The country's transition to market relations necessitates further improvement of the economic mechanism of management in the meat products sub-complex, their reorientation to stimulate the production of competitive products, considering consumer demand. The article aims to reveal modern approaches to guaranteeing the quality and safety of livestock products in the EU and substantiate the possibilities of their application in Ukraine. This work reveals modern approaches to guarantee the quality and safety of animal products in the EU and justify their possible use in Ukraine. The key elements of the new food safety concept in the EU, rooted in the early 2000s are discovered. The specific legislation governing food safeties in the EU is shoved up. The features of the system of quality certification and livestock products produced with food are discovered. Directions for the formation of an effective system for ensuring the quality and safety of organic livestock products are proposed. The experience of product quality management in the meat sub-complex of the EU countries is revealed. The trends of the European system of compulsory labelling of animal welfare in the manufacture of certain types of livestock production and distribution systems of the voluntary certification program for the protection of animals are revealed. The problems in quality due to the intensification of livestock are noted. The trends and modern approaches to improving knowledge about the impact of a number of substances and ingredients contained in animal products, on human health are analysed

Ukraine’s foreign trade in meat and meat products: trends and geographical aspects

2020 ◽  
pp. 48-52
Author(s):  
Olena Lyakhovska
Keyword(s):  
Small Businesses ◽  
Structural Changes ◽  
Raw Materials ◽  
Meat Products ◽  
World Market ◽  
Poultry Meat ◽  
Positive Development ◽  
Meat Production ◽  
Meat Industry ◽  
Geographical Structure

Current trends in meat and meat products exports are considered. The dynamics and structural changes in meat exports by types and degree of processing (beef and veal, pork, poultry, finished meat products) are analyzed. The paper proves that in recent years, only meat and edible poultry by-products have taken a competitive position in the world market. Accordingly, the dynamics of exports of this type of meat is positive, and the share of these products in the structure of exported meat is the largest (86.09%). Possible threats to the growth of import dependence on certain types of meat products, in particular, chilled and frozen beef and veal, pork, are indicated. The rating of the largest countries-importers of meat and meat products (by types) from Ukraine is built, their share in the structure of meat exports is determined. Changes in the geographical structure of exports have been studied, which indicate a low level of diversification of the geography of exports of certain types of meat (pork, beef). At the same time, a positive development of the geographical structure of poultry meat exports (exported to more than 100 countries) was revealed. Problems of the export potential development in the meat industry of Ukraine are revealed. In particular, the problems of livestock development (outdated technologies and production techniques that reduce the efficiency and productivity; inefficiency of the organization of purchase and processing of meat, which leads to reduced breeding in small businesses and households; inefficiency of state incentives, etc.) and industrial meat production (lack of raw materials, obsolescence of fixed assets and production technologies, poorly developed logistics, etc.). The solution of these problems requires: a systematic approach, which will encourage the cooperation of agricultural and industrial production, cooperation with importers of meat products and protection of domestic producers in the domestic and international markets, creating a favorable investment and information environment that will promote the meat industry development.

Оrganic Meat Production of Broiler Chickens Hubbard Redbro Cross

2020 ◽  
Keyword(s):  
Broiler Chickens ◽  
Raw Materials ◽  
Animal Health ◽  
Meat Products ◽  
Poultry Meat ◽  
Meat Production ◽  
Significant Difference ◽  
Environmentally Safe ◽  
The Impact

This article presents the results of studying the impact of housing and feeding conditions on broiler chickens of Hubbard RedBro cross, as well as the quality of products obtained when using floor and cage content, in a farm. It established that when receiving a mixed feed of own production using feed raw materials grown on a farm without the use of pesticides, a statistically significant decrease in potentially dangerous substances for animal health is recorded. Compared with factory feed, it has reduced the content of pesticides by 14 times, and mercury and arsenic by 24 times, cadmium by five times, and lead by ten times. The results of the study of economic indicators of growing Hubbard RedBro cross broiler chickens, as well as the chemical composition and quality of carcasses, indicated that there was no significant difference between the floor and cell conditions of keeping. Still, the use of a diet based on eco-feeds contributed to a statistically significant decrease in the concentration of toxic metals in the muscles of the poultry of the experimental groups. As a result, it found that the use of the studied compound feed in the diets of broiler chickens increased the indicators of Biosafety and ensured the production of environmentally safe ("organic") poultry meat products.

scholarly journals Stated Preferences for Plant-Based and Cultured Meat: A Choice Experiment Study of Spanish Consumers

2021 ◽  
Vol 13 (15) ◽  
pp. 8235
Author(s):  
Alfredo J. Escribano ◽  
Maria Belen Peña ◽  
Carlos Díaz-Caro ◽  
Ahmed Elghannam ◽  
Eva Crespo-Cebada ◽  
...  
Keyword(s):  
Choice Experiment ◽  
Meat Products ◽  
Meat Production ◽  
Experiment Study ◽  
Negative Effects ◽  
High Quality ◽  
Cultured Meat ◽  
Production And Consumption ◽  
Alternative Sources ◽  
Negative Impacts

Meat production and consumption have been claimed to have negative impacts on the environment, and even on the consumer’s health. In this sense, alternative sources of protein, mainly meat substitutes and cultured meat, have emerged due to those perceived negative effects. Our paper carries out a choice experiment to analyze the preferences of 444 Spanish consumers and their willingness to pay for plant-based and cultured meats, as compared to conventional meat. Spain was considered of interest for this study due to its significant gastronomic culture, with high-quality meat products that make a great contribution to the economy, meaning that this could be a suitable and also challenging market in which to test alternative sources of protein. The findings show that consumers’ motivations and their interactions with these products are complex. Additionally, a cluster analysis allowed us to identify three types of consumers in terms of preference for these products: price-sensitive millennials, conscious/concerned consumers, and indifferent consumers. Only one group showed some level of acceptance of these alternative products meats.

scholarly journals Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

2014 ◽  
Vol 2014 ◽  
pp. 1-18 ◽  
Author(s):  
Irais Sánchez-Ortega ◽  
Blanca E. García-Almendárez ◽  
Eva María Santos-López ◽  
Aldo Amaro-Reyes ◽  
J. Eleazar Barboza-Corona ◽  
...  
Keyword(s):  
Shelf Life ◽  
Meat Products ◽  
Barrier Properties ◽  
Storage Conditions ◽  
Edible Films ◽  
Animal Origin ◽  
Chemical Additives ◽  
Processed Meats ◽  
Physicochemical Changes ◽  
Preservation Technology

Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics.

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