scholarly journals Pathways of Mycotoxin Occurrence in Meat Products: A Review

Processes ◽  
2021 ◽  
Vol 9 (12) ◽  
pp. 2122
Author(s):  
Jelka Pleadin ◽  
Tina Lešić ◽  
Dragan Milićević ◽  
Ksenija Markov ◽  
Bojan Šarkanj ◽  
...  
Keyword(s):  
Raw Materials ◽  
Meat Products ◽  
Farm Animals ◽  
Preventative Measures ◽  
Cured Meat ◽  
Different Types ◽  
Contamination Levels ◽  
Carry Over ◽  
And Control ◽  
Carry Over Effect

Documented cases of mycotoxin occurrence in meat products call for further research into potential contamination sources, especially given an ever more increasing consumption of these nutritionally rich products. These foodstuffs can be contaminated with mycotoxins through three pathways: contaminated spices and other raw materials, mycotoxin-producing moulds present on the surface of dry-cured meat products, and carry-over effect from farm animals exposed to contaminated feed. In order to establish meat products’ mycotoxin contamination more precisely, the concentrations of all mycotoxins of relevance for these products should be determined. This manuscript reviews data on major mycotoxins present in different types of meat products, and discusses the contamination pathways, contamination levels and control & preventative measures.

Solid-Phase Extraction Method for Volatile N-Nitrosamines in Hams Processed with Elastic Rubber Netting

1992 ◽  
Vol 75 (3) ◽  
pp. 438-442 ◽  
Author(s):  
John W Pensabene ◽  
Walter Fiddler ◽  
Robert A Gates
Keyword(s):  
Solid Phase Extraction ◽  
Solid Phase ◽  
Meat Products ◽  
Phase Extraction ◽  
Significant Difference ◽  
Cured Meat ◽  
Different Types ◽  
Elastic Rubber ◽  
Spe Method

Abstract A method was developed for the determination of volatile N-nitrosamines in hams processed In elastic rubber nettings. The method was based on a modification of a solid-phase extraction (SPE) procedure used in the past to determine selected nitrosamines in different types of cured meat products. The nitrosamines detected in ham most likely originate from the amine precursors in rubber and from the nitrite commonly used in the meat curing process. The method was compared with 2 established procedures for N-nitrosodibutylamine (NDBA) analysis in cured meat products: the mineral oil distillation procedure (MOD) and the low temperature vacuum distillation procedure (LTVD). All 3 methods used the same gas chromatographic/chemlluminescent detection conditions and system. No significant difference was found between the MOD and LTVD methods. These methods were found to yield significantly higher NDBA levels than the SPE procedure. When 2,6-dimethylmorpholine was added to the sample before analysis in the MOD and LTVD procedures, artifactual nitrosamines were formed. No artifactual formation was noted in the SPE method. We propose that the new SPE method replace the current methods being used for analysis of netted, cured meat products.

scholarly journals Analysis of Species in Meat Products in Bandung City using Multiplex PCR

2018 ◽  
Vol 4 (3) ◽  
pp. 215
Author(s):  
Yelliantty Yelliantty ◽  
Ira Endah Rohima
Keyword(s):  
Raw Materials ◽  
Meat Products ◽  
Raw Material ◽  
Detection Methods ◽  
Processed Meat ◽  
Monitoring And Control ◽  
Traditional Markets ◽  
Pcr Method ◽  
Processed Products ◽  
And Control

Cases concerning the substitution of meat raw material also occur in Indonesia and are quite common. Therefore, careful monitoring and control that needs to be done on the meat products. Screening or sampling products on the market should be conducted periodically to ensure the safety of consumers and society in general. Such screening should be done accurately. This study aimed to analyze the composition of meat in processed products in traditional markets in Bandung using PCR method. This study was using four specific primers to detect four different species. Screening is done on samples of meatballs from several markets. The results showed the presence of several samples that contain meat of some species. based it can be concluded that the substitution of raw materials processed meat products also occurs in the traditional market in the city of Bandung, and the PCR method referred to can be used as the basis for the development of detection methods of food security in Indonesia.

scholarly journals BIOTECHNOLOGICAL APPROACHES IN PROCESSING OF SECONDARY RAW MATERIALS OF MEAT INDUSTRY

2018 ◽  
Vol 15 (30) ◽  
pp. 717-724
Author(s):  
E. E. KURCHAEVA ◽  
V. I. MANZHESOV ◽  
I. V. MAKSIMOV ◽  
V. L. PASHCHENKO ◽  
S. Y. CHURIKOVA ◽  
...  
Keyword(s):  
Economic Efficiency ◽  
Raw Materials ◽  
Meat Products ◽  
Starter Cultures ◽  
Farm Animals ◽  
Processed Meat ◽  
Industrial Complex ◽  
Meat Industry ◽  
Meat Processing ◽  
Processing Plants

The radical change in the quality of the processed meat raw materials, which does not meet the standards, calls for the necessity to apply biotechnology methods in order to improve the quality and obtain high nutritional and biological value of manufactured products in compliance with the requirements set for functional food. The use of starter cultures to perform biomodification of cattle by-products makes it possible to provide the rationale for the use of low-value secondary meat raw materials in order to expand the manufacturing range and increase the economic efficiency of meat-processing plants. This article aims to, first, review the approaches towards the development of new forms of biologically complete and environmentally safe sources of raw materials to increase the economic efficiency and reduce costs at meat-processing plants of the agro-industrial complex of the Central Black Earth region and, second, to substantiate the selection and purposefully apply bifidobacteria as part of the consortium for biotransformation of proteins of the rumen of farm animals. As a result of the research, the technology of rumen modification was suggested aimed at its further use as part of meat products, primarily, minced convenience meat products. The article data can be used to develop manufacturing formulas at meat-processing plants and also be useful for process engineers and scientists working in the food industry.

Fundamentals of processing technology and commodity science of food products from raw materials of animal origin

2021 ◽  
Author(s):  
Galina Chebakova ◽  
Mariya Gorbacheva ◽  
Konstantin Esepenok
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Meat Products ◽  
National Standards ◽  
Farm Animals ◽  
Animal Origin ◽  
Federal State ◽  
Wide Range ◽  
State Educational ◽  
Milk And Dairy Products

Technologies of milk and dairy products production, technologies of slaughter of farm animals, poultry and rabbits, commodity characteristics of milk and dairy products, meat of slaughtered animals, offal, ghee, sausage products, canned meat and semi-finished products, chicken eggs and egg products are considered. The classification and characteristics of dairy and meat products are given, taking into account the new national standards developed in recent years; the terms and definitions for dairy and meat products are presented in a new interpretation. Meets the requirements of the federal state educational standards of higher education of the latest generation. For university students studying in the field of training 38.03.07 "Commodity science". It can be useful for experts, researchers and a wide range of consumers.

Possible Influence of Surfactants and Proteins on the Efficiency of Contact Agar Microbiological Surface Sampling

2010 ◽  
Vol 73 (11) ◽  
pp. 2116-2122 ◽  
Author(s):  
SYLVIE M. DECKERS ◽  
MARIANNE SINDIC ◽  
CHRISTINE ANCEAU ◽  
YVES BROSTAUX ◽  
JEAN G. DETRY
Keyword(s):  
Staphylococcus Epidermidis ◽  
Culture Medium ◽  
Environmental Parameters ◽  
Tween 80 ◽  
Control Surface ◽  
Sampling Techniques ◽  
Surface Sampling ◽  
Different Types ◽  
Contamination Levels ◽  
And Control

Agar contact microbiological sampling techniques, based on a transfer of the microorganisms present on a surface to a culture medium, are widely used to assess and control surface cleanliness and to evaluate microbial contamination levels. The effectiveness of these techniques depends on many environmental parameters that influence the strength of attachment of the bacteria to the surface. In the present study, stainless steel and high density polyethylene surfaces were inoculated with known concentrations of Staphylococcus epidermidis. Following an experimental design, the surfaces were sampled with different types of replicate organism direct agar contact plates and Petrifilm; results indicated that recovery rates were influenced by the presence of egg white albumin or Tween 80 in the inoculum solutions or by the introduction of surfactants into the contact agar of the microbiological sampling techniques. The techniques yielded significantly different results, depending on sampling conditions, underlining the need for a standardization of laboratory experiments to allow relevant comparisons of such techniques.

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

Knowledge and Awareness of Dengue Fever

2018 ◽  
pp. 219-222
Author(s):  
Y. Arockia Suganthi ◽  
Chitra K. ◽  
J. Magelin Mary
Keyword(s):  
Dengue Fever ◽  
Prevention And Control ◽  
Control Measures ◽  
Infection Transmission ◽  
Standard Guideline ◽  
The World ◽  
Different Types ◽  
Prevention And Control Measures ◽  
Dengue Prevention ◽  
And Control

Dengue fever is a painful mosquito-borne infection caused by different types of virus in various localities of the world. There is no particular medicine or vaccine to treat person suffering from dengue fever. Dengue viruses are transmitted by the bite of female Aedes (Ae) mosquitoes. Dengue fever viruses are mainly transmitted by Aedes which can be active in tropical or subtropical climates. Aedes Aegypti is the key step to avoid infection transmission to save millions of people in all over the world. This paper provides a standard guideline in the planning of dengue prevention and control measures. At the same time gives the priorities including clinical management and hospitalized dengue patients have to address essentially.

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.

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