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Sample records for meat fish poultry

  1. Changes in Meat/Poultry/Fish Consumption in Australia: From 1995 to 2011–2012

    Sui, Zhixian; Raubenheimer, David; Cunningham, Judy; Rangan, Anna

    2016-01-01

    The purpose of the study was to examine temporal changes in meat/poultry/fish consumption patterns between 1995 and 2011–2012 in the Australian population. Meat/poultry/fish consumption from all food sources, including recipes, was analysed by gender, age group, and socio-economic status using 24-h recall data from the 1995 National Nutrition Survey (n = 13,858) and the 2011–2012 National Nutrition and Physical Activity Survey (n = 12,153). The overall proportion of people consuming meat/poultry/fish remained stable (91.7% versus 91.3%, p = 0.55), but a shift in the type of meat consumed was observed. Red meat, including beef and lamb, was consumed by fewer people over the time period (from 56% to 49%), whereas poultry consumption increased (from 29% to 38%). Amounts of all meat/poultry/fish consumed were reportedly higher in 2011–2012 compared with 1995. This resulted in similar (red meat, and processed meat) or slightly higher (poultry, and fish) per-capita intakes in 2011–2012. The magnitude of change of consumption varied between children and adults, and by gender. Monitoring trends in consumption is particularly relevant to policy makers, researchers and other health professionals for the formulation of dietary recommendations and estimation of potential health outcomes. PMID:27886131

  2. Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review.

    Jayathilakan, K; Sultana, Khudsia; Radhakrishna, K; Bawa, A S

    2012-06-01

    India is bestowed with vast livestock wealth and it is growing at the rate of 6% per annum. The contribution of livestock industry including poultry and fish is increasing substantially in GDP of country which accounts for >40% of total agricultural sector and >12% of GDP. This contribution would have been much greater had the animal by-products been also efficiently utilized. Efficient utilization of by-products has direct impact on the economy and environmental pollution of the country. Non-utilization or under utilization of by-products not only lead to loss of potential revenues but also lead to the added and increasing cost of disposal of these products. Non-utilization of animal by-products in a proper way may create major aesthetic and catastrophic health problems. Besides pollution and hazard aspects, in many cases meat, poultry and fish processing wastes have a potential for recycling raw materials or for conversion into useful products of higher value. Traditions, culture and religion are often important when a meat by-product is being utilized for food. Regulatory requirements are also important because many countries restrict the use of meat by-products for reasons of food safety and quality. By-products such as blood, liver, lung, kidney, brains, spleen and tripe has good nutritive value. Medicinal and pharmaceutical uses of by-product are also highlighted in this review. Waste products from the poultry processing and egg production industries must be efficiently dealt with as the growth of these industries depends largely on waste management. Treated fish waste has found many applications among with which the most important are animal feed, biodiesel/biogas, dietectic products (chitosan), natural pigments (after extraction) and cosmetics (collagen). Available information pertaining to the utilization of by-products and waste materials from meat, poultry and fish and their processing industries has been reviewed here.

  3. Dietary Intake of High-Protein Foods and Other Major Foods in Meat-Eaters, Poultry-Eaters, Fish-Eaters, Vegetarians, and Vegans in UK Biobank

    2017-01-01

    Vegetarian diets are defined by the absence of meat and fish, but differences in the intake of other foods between meat-eaters and low or non-meat eaters are also important to document. We examined intakes of high-protein foods (meat, poultry, fish, legumes, nuts, vegetarian protein alternatives, dairy products, and eggs) and other major food groups (fruit, vegetables, bread, pasta, rice, snack foods, and beverages) in regular meat-eaters, low meat-eaters, poultry-eaters, fish-eaters, vegetarians, and vegans of white ethnicity participating in UK Biobank who had completed at least one web-based 24-h dietary assessment (n = 199,944). In regular meat-eaters, around 25% of total energy came from meat, fish, dairy and plant milk, cheese, yogurt, and eggs. In vegetarians, around 20% of energy came from dairy and plant milk, cheese, yoghurt, eggs, legumes, nuts, and vegetarian protein alternatives, and in vegans around 15% came from plant milk, legumes, vegetarian alternatives, and nuts. Low and non-meat eaters had higher intakes of fruit and vegetables and lower intakes of roast or fried potatoes compared to regular meat-eaters. The differences in the intakes of meat, plant-based high-protein foods, and other foods between meat-eaters and low and non-meat eaters in UK Biobank may contribute to differences in health outcomes. PMID:29207491

  4. Dietary Intake of High-Protein Foods and Other Major Foods in Meat-Eaters, Poultry-Eaters, Fish-Eaters, Vegetarians, and Vegans in UK Biobank.

    Bradbury, Kathryn E; Tong, Tammy Y N; Key, Timothy J

    2017-12-02

    Vegetarian diets are defined by the absence of meat and fish, but differences in the intake of other foods between meat-eaters and low or non-meat eaters are also important to document. We examined intakes of high-protein foods (meat, poultry, fish, legumes, nuts, vegetarian protein alternatives, dairy products, and eggs) and other major food groups (fruit, vegetables, bread, pasta, rice, snack foods, and beverages) in regular meat-eaters, low meat-eaters, poultry-eaters, fish-eaters, vegetarians, and vegans of white ethnicity participating in UK Biobank who had completed at least one web-based 24-h dietary assessment ( n = 199,944). In regular meat-eaters, around 25% of total energy came from meat, fish, dairy and plant milk, cheese, yogurt, and eggs. In vegetarians, around 20% of energy came from dairy and plant milk, cheese, yoghurt, eggs, legumes, nuts, and vegetarian protein alternatives, and in vegans around 15% came from plant milk, legumes, vegetarian alternatives, and nuts. Low and non-meat eaters had higher intakes of fruit and vegetables and lower intakes of roast or fried potatoes compared to regular meat-eaters. The differences in the intakes of meat, plant-based high-protein foods, and other foods between meat-eaters and low and non-meat eaters in UK Biobank may contribute to differences in health outcomes.

  5. Dietary Intake of High-Protein Foods and Other Major Foods in Meat-Eaters, Poultry-Eaters, Fish-Eaters, Vegetarians, and Vegans in UK Biobank

    Kathryn E. Bradbury

    2017-12-01

    Full Text Available Vegetarian diets are defined by the absence of meat and fish, but differences in the intake of other foods between meat-eaters and low or non-meat eaters are also important to document. We examined intakes of high-protein foods (meat, poultry, fish, legumes, nuts, vegetarian protein alternatives, dairy products, and eggs and other major food groups (fruit, vegetables, bread, pasta, rice, snack foods, and beverages in regular meat-eaters, low meat-eaters, poultry-eaters, fish-eaters, vegetarians, and vegans of white ethnicity participating in UK Biobank who had completed at least one web-based 24-h dietary assessment (n = 199,944. In regular meat-eaters, around 25% of total energy came from meat, fish, dairy and plant milk, cheese, yogurt, and eggs. In vegetarians, around 20% of energy came from dairy and plant milk, cheese, yoghurt, eggs, legumes, nuts, and vegetarian protein alternatives, and in vegans around 15% came from plant milk, legumes, vegetarian alternatives, and nuts. Low and non-meat eaters had higher intakes of fruit and vegetables and lower intakes of roast or fried potatoes compared to regular meat-eaters. The differences in the intakes of meat, plant-based high-protein foods, and other foods between meat-eaters and low and non-meat eaters in UK Biobank may contribute to differences in health outcomes.

  6. No evidence of decreased risk of colorectal adenomas with white meat, poultry, and fish intake: a meta-analysis of observational studies.

    Xu, Bin; Sun, Jing; Sun, Yunwei; Huang, Liya; Tang, Yuming; Yuan, Yaozong

    2013-04-01

    Observational studies on the association between white meat (including fish and poultry) intake and the risk of colorectal adenoma (CRA), the precursor of colorectal cancer, have reported mixed results. To provide a quantitative assessment of this association, we summarized the evidence from observational studies. Relevant studies published on or before April 30, 2012 were identified from MEDLINE and EMBASE. Summary effect size estimates with 95% confidence intervals (CIs) were calculated with a random-effects model. Between-study heterogeneity was assessed using the Cochran Q and I(2) statistics. A total of 23 publications from 21 independent studies (16 case-control and 5 cohort studies) were included in this meta-analysis. Based on high versus low analysis, the summary effect size estimate of CRA was 0.96 (95% CI, 0.84-1.09) for white meat intake, 0.98 (95% CI, 0.80-1.19) for fish intake, and 0.98 (95% CI, 0.80-1.18) for poultry intake. Subgroup analyses revealed that the null associations of CRA with intake of white meat (fish/poultry) were independent of geographic locations, study design, type of food frequency questionnaire, number of cases, and adjustments for confounders, such as body mass index, use of nonsteroidal anti-inflammatory drugs, dietary energy intake, smoking, and physical activity. Intake of white meat (fish/poultry) is not associated with the risk of CRA. Copyright © 2013 Elsevier Inc. All rights reserved.

  7. Irradiation of meats and poultry

    Urbain, W.M.

    1978-01-01

    A number of beneficial effects can be achieved by irradiating meats and poultry under different conditions. It is possible, for example, to extend the market life of both fresh and processed meats by applying radiation doses sufficient to reduce the microbial population, thereby delaying onset of spoilage; higher doses aimed at destroying both spoilage and pathogenic microorganisms can also be applied to meats, packaged to prevent recontamination, resulting in a shelf-stable product; the objective may also be to inactivate pathogenic bacteria, parasites and viruses in order to obtain a product which is acceptable from the point of view of public health. (orig.) [de

  8. Dietary phosphorus restriction in dialysis patients: potential impact of processed meat, poultry, and fish products as protein sources.

    Sherman, Richard A; Mehta, Ojas

    2009-07-01

    Dietary intake of phosphorus is derived largely from protein sources and is a critical determinant of phosphorus balance in patients with chronic kidney disease. Information about the phosphorus content of prepared foods generally is unavailable, but it is believed to contribute significantly to the phosphorus burden of patients with chronic kidney disease. Analysis of dietary components. We measured the phosphorus content of 44 food products, including 30 refrigerated or frozen precooked meat, poultry, and fish items, generally national brands. Measured and reported phosphorus content of foods. Phosphorus by using Association of Analytical Communities official method 984.27; protein by using Association of Analytical Communities official method 990.03. We found that the ratio of phosphorus to protein content in these items ranged from 6.1 to 21.5 mg of phosphorus per 1 g of protein. The mean ratio in the 19 food products with a label listing phosphorus as an additive was 14.6 mg/g compared with 9.0 mg/g in the 11 items without listed phosphorus. The phosphorus content of only 1 precooked food product was available in a widely used dietary database. Results cannot be extrapolated to other products. Manufacturers also may alter the phosphorus content of foods at any time. Protein content was not directly measured for all foods. Better reporting of phosphorus content of foods by manufacturers could result in improved dietary phosphorus control without risk of protein malnutrition.

  9. Irradiation of poultry meat and its products

    Klinger, I.; Lapidot, M.

    1992-02-01

    Modern poultry production methods provide many opportunities for microbial contamination, and poultry meat is considered to have a high bacterial load. This document describes means by which poultry meat can be decontaminated, placing especial emphasis on the use of ionizing radiation. Separate chapters describe the irradiation process, methods for detecting whether the food has been irradiated, the wholesomeness of the irradiated products and the regulatory aspects of poultry irradiation. 441 refs, 35 figs, 16 tabs

  10. Meat and Poultry Processing. Teacher Edition.

    Oklahoma State Dept. of Vocational and Technical Education, Stillwater. Curriculum and Instructional Materials Center.

    This curriculum guide contains instructional materials for a program that provides students with job skills in meat and poultry processing. The curriculum consists of 10 units that cover the following material: orientation to meat and poultry processing; maintaining plant facilities; equipment and equipment maintenance; purchasing livestock for…

  11. Additives In Meat and Poultry Products

    ... Fact Sheets / Additives in Meat and Poultry Products / Additives in Meat and Poultry Products Z7_0Q0619C0JGR010IFST1G5B10H3 ... Affairs Recalls and Public Health Alerts Regulatory Compliance Regulations, Directives and Notices Rulemaking ...

  12. 9 CFR 94.26 - Restrictions on importation of live poultry, poultry meat, and other poultry products from...

    2010-01-01

    ... poultry, poultry meat, and other poultry products from specified regions. 94.26 Section 94.26 Animals and... IMPORTATION OF ANIMALS (INCLUDING POULTRY) AND ANIMAL PRODUCTS RINDERPEST, FOOT-AND-MOUTH DISEASE, EXOTIC... poultry, poultry meat, and other poultry products from specified regions. Argentina and the Mexican States...

  13. Salmonellosis: the role of poultry meat.

    Antunes, P; Mourão, J; Campos, J; Peixe, L

    2016-02-01

    Salmonellosis remains one of the most frequent food-borne zoonoses, constituting a worldwide major public health concern. Currently, at a global level, the main sources of infection for humans include meat products, including the consumption of contaminated poultry meat, in spite of the success of Salmonella control measures implemented in food-animal production of industrialized countries. In recent years, a shift in Salmonella serotypes related to poultry and poultry production has been reported in diverse geographical regions, being particularly associated with the spread of certain well-adapted clones. Moreover, antimicrobial resistance in non-typhoidal Salmonella is considered one of the major public health threats related with food-animal production, including the poultry production chain and poultry meat, which is an additional concern in the management of salmonellosis. The circulation of the same multidrug-resistant Salmonella clones and/or identical mobile genetic elements encoding antibiotic resistance genes from poultry to humans highlights this scenario. The purpose of this review was to provide an overview of the role of poultry meat on salmonellosis at a global scale and the main problems that could hinder the success of Salmonella control measures at animal production level. With the increasing globalization of foodstuffs like poultry meat, new problems and challenges might arise regarding salmonellosis control, making new integrated intervention strategies necessary along the food chain. Copyright © 2015 European Society of Clinical Microbiology and Infectious Diseases. Published by Elsevier Ltd. All rights reserved.

  14. 78 FR 19080 - Importation of Live Birds and Poultry, Poultry Meat, and Poultry Products From a Region in the...

    2013-03-29

    ..., meat, parts or products of carcasses, and eggs (other than hatching eggs) of poultry, game birds, or..., Poultry Meat, and Poultry Products From a Region in the European Union AGENCY: Animal and Plant Health... governing the importation of live birds and poultry and poultry meat and products from the APHIS-defined EU...

  15. Technological Feasibility of Preserving Meat, Poultry and Fish Products by Using a Combination of Conventional Additives, Mild Heat Treatment and Irradiation

    Wierbicki, E. [United States Army Natick Research and Development Laboratory, Natick, MD (United States)

    1981-09-15

    Radappertization, or irradiation sterilization of meats and other protein foods (poultry, seafoods) is a new processing method applicable to pre-cooked (enzyme inactivated) foods that are hermetically sealed (either in metal cans, flexible pouches, or metal or plastic trays) and involves irradiation to sterilizing doses of either gamma rays (from a cobalt-60 or caesium-137 source) or by X-rays and electrons. The process is particularly applicable to pre-cooked meat, poultry, fin fish, and shellfish, as well as to dry foods, animal feed, and spices. The resulting radappertized products are free from food spoilage microorganisms and organisms of public health significance, including the pathogens such as C. botulinum, salmonellae, trichinae, etc. The radappertized products can be stored without refrigeration for long periods (years), the limiting factor being the integrity of the primary packaging material. Irradiation sterilization of cured meats allows complete elimination or a drastic reduction of incoming nitrite to the levels needed only for characteristic colour and flavour of the items while providing protection against C. botulinum by irradiation. The irradiated-cured products with the low levels of added nitrite are free from residual nitrite and nitrosamines, including nitrosopyrrolidine in fried bacon. In recent co-operative research with the US Department of Agriculture, it was shown that irradiation also destroys pre-formed nitrosamines in bacon. The technology of the process was developed by the US National Food Irradiation Program and the US Army from 1953 to 1980. The US Army spearheaded the development of this new technology to the point where the food irradiation potentials have become meaningful within the broad scope of national and international interests. Therefore, it was highly appropriate that, effective 1 October 1980, the responsibility for the programme at this stage was transferred to the US Department of Agriculture which has been

  16. Development and validation of confirmatory method for analysis of nitrofuran metabolites in milk, honey, poultry meat and fish by liquid chromatography-mass spectrometry

    Fatih Alkan

    2016-03-01

    Full Text Available In this study we have devoloped and validated a confirmatory analysis method for nitrofuran metabolites, which is in accordance with European Commission Decision 2002/657/EC requirements. Nitrofuran metabolites in honey, milk, poultry meat and fish samples were acidic hydrolised followed by derivatisation with nitrobenzaldehyde and liquid-liquid extracted with ethylacetate. The quantitative and confirmative determination of nitrofuran metbolites was performed by liquid chromatography/electrospray ionisation tandem mass spectrometry (LC/ESI-MS/MS in the positive ion mode. In-house method validation was performed and reported data of validation (specificity, linearity, recovery, CCα and CCβ. The advantage of this method is that it avoids the use of clean-up by Solid-Phase Extraction (SPE. Furthermore, low levels of nitrofuran metabolites are detectable and quantitatively confirmed at a rapid rate in all samples.

  17. Technological feasibility of preserving meat, poultry and fish products by using a combination of conventional additives, mild heat treatment and irradiation

    Wierbicki, E.

    1981-01-01

    Radappertization is particularly applicable to precooked meat, poultry, fin fish, and shellfish, as well as to dry foods, animal feed, and spices. The resulting radappertized products are free from food spoilage microorganisms and organisms of public health significance, including the pathogens such as C. botulinum, salmonellae, trichinae, etc. The radappertized products can be stored without refrigeration for long periods (years), the limiting factor being the integrity of the primary packaging material. Irradiation sterilization of cured meats allows complete elimination or a drastic reduction of incoming nitrite to the levels needed only for characteristic colour and flavour of the items while providing protection against C. botulinum by irradiation. The irradiated-cured products with the low levels of added nitrite are free from residual nitrite and nitrosamines, including nitrosopyrrolidine in fried bacon. In recent co-operative research with the US Department of Agriculture, it was shown that irradiation also destroys pre-formed nitrosamines in bacon. The technology of the process was developed by the US National Food Irradiation Program and the US Army from 1953 to 1980. The US Army spearheaded the development of this new technology to the point where the food irradiation potentials have become meaningful within the broad scope of national and international interests. Therefore, it was highly appropriate that, effective 1 October 1980, the responsibility for the programme at this stage was transferred to the US Department of Agriculture which has been designated as the leading agency for the US Federal food and nutrition programmes

  18. Muscle growth and poultry meat quality issues.

    Petracci, Massimiliano; Cavani, Claudio

    2012-01-01

    Over the past 50 years the worldwide growing demand of poultry meat has resulted in pressure on breeders, nutritionists and growers to increase the growth rate of birds, feed efficiency, size of breast muscle and reduction in abdominal fatness. Moreover, the shift toward further processed products has emphasized the necessity for higher standards in poultry meat to improve sensory characteristics and functional properties. It is believed that genetic progress has put more stress on the growing bird and it has resulted in histological and biochemical modifications of the muscle tissue by impairing some meat quality traits. The most current poultry meat quality concerns are associated with deep pectoral muscle disease and white striping which impair product appearance, and increased occurrence of problems related with the meat's poor ability to hold water during processing and storage (PSE-like condition) as well as poor toughness and cohesiveness related to immaturity of intramuscular connective tissue. This paper is aimed at making a general statement of recent studies focusing on the relationship between muscle growth and meat quality issues in poultry.

  19. Campylobacteriosis: the role of poultry meat.

    Skarp, C P A; Hänninen, M-L; Rautelin, H I K

    2016-02-01

    The incidence of human infections caused by Campylobacter jejuni and Campylobacter coli, the main bacterial agents of gastrointestinal disease, has been increasing worldwide. Here, we review the role of poultry as a source and reservoir for Campylobacter. Contamination and subsequent colonization of broiler flocks at the farm level often lead to transmission of Campylobacter along the poultry production chain and contamination of poultry meat at retail. Yet Campylobacter prevalence in poultry, as well as the contamination level of poultry products, vary greatly between different countries so there are differences in the intervention strategies that need to be applied. Temporal patterns in poultry do not always coincide with those found in human infections. Studies in rural and urban areas have revealed differences in Campylobacter infections attributed to poultry, as poultry seems to be the predominant reservoir in urban, but not necessarily in rural, settings. Furthermore, foreign travel is considered a major risk factor in acquiring the disease, especially for individuals living in the northern European countries. Intervention strategies aimed at reducing Campylobacter colonization in poultry and focused at the farm level have been successful in reducing the number of Campylobacter cases in several countries. Increasing farm biosecurity and education of consumers are likely to limit the risk of infection. Overall, poultry is an important reservoir and source of human campylobacteriosis, although the contribution of other sources, reservoirs and transmission warrants more research. Copyright © 2015 The Authors. Published by Elsevier Ltd.. All rights reserved.

  20. Muscle Growth and Poultry Meat Quality Issues

    Massimiliano Petracci

    2011-12-01

    Full Text Available Over the past 50 years the worldwide growing demand of poultry meat has resulted in pressure on breeders, nutritionists and growers to increase the growth rate of birds, feed efficiency, size of breast muscle and reduction in abdominal fatness. Moreover, the shift toward further processed products has emphasized the necessity for higher standards in poultry meat to improve sensory characteristics and functional properties. It is believed that genetic progress has put more stress on the growing bird and it has resulted in histological and biochemical modifications of the muscle tissue by impairing some meat quality traits. The most current poultry meat quality concerns are associated with deep pectoral muscle disease and white striping which impair product appearance, and increased occurrence of problems related with the meat’s poor ability to hold water during processing and storage (PSE-like condition as well as poor toughness and cohesiveness related to immaturity of intramuscular connective tissue. This paper is aimed at making a general statement of recent studies focusing on the relationship between muscle growth and meat quality issues in poultry.

  1. Update on the bird-egg syndrome and genuine poultry meat allergy.

    Hemmer, Wolfgang; Klug, Christoph; Swoboda, Ines

    Allergy to poultry meat is rare and affects both children and adults. The prevalence of poultry meat allergy is unknown, but presumably is similar to that of red meat allergy. There is no close relationship between allergy to poultry meat and allergy to red meat. Poultry meat allergy may present as primary (genuine) food allergy or as secondary food allergy resulting from cross-reactivity. Secondary poultry meat allergy may arise in the context of bird-egg-syndrome, which is due to sensitization to serum albumins present in many tissues including muscle tissue and egg yolk (Gal d 5). Primary sensitization to serum albumin may happen via the respiratory tract through exposure to pet birds (mainly in adults) or within the context of egg allergy in early childhood. Due to the heat lability of serum albumins, reactions are often limited to the skin upon contact with raw meat. Symptoms from meat ingestion are rare and mostly mild, whereas systemic reactions are common after ingestion of raw or soft-boiled egg yolk. Primary poultry meat allergy is mainly seen in adolescents and young adults, though hypersensitivity may have started already at (pre)school age. Egg allergy is usually absent. Typical symptoms of primary poultry meat allergy include OAS (±dyspnea), gastrointestinal complaints, urticaria and angioedema. Severe anaphylaxis with cardiovascular symptoms is rare. Chicken and turkey meat are highly cross-reactive and responsible for most reactions, while duck and goose meat causes milder or no symptoms. Soups, sausages, and ham represent relevant allergen sources, too. Patients with poultry meat allergy unexpectedly often suffer from concomitant allergy to fish and possibly shrimp. Serum specific IgE against fish and shrimp is found in respectively 60 and 40 % of sera, suggestive of cross-reactive allergens in these foods. The allergens thus far recognized in genuine poultry meat are LMW proteins of 5-25 kDa. One of them has been identified as

  2. Color of Meat and Poultry

    ... color. It can also occur when vegetables containing nitrites are cooked along with the meat. Because doneness and safety cannot be judged by ... or greenish cast when exposed to heat and processing. Wrapping the meat in airtight packages and storing it away from ...

  3. Beneficial Effects of Poultry Meat Consumption on Cardiovascular Health and the Prevention of Childhood Obesity

    Mustafa Metin Donma

    2017-08-01

    Full Text Available Poultry meat is an animal product important in human nutrition. A variable, and moderate energy content, highly digestible proteins of good nutritional quality, unsaturated lipids, fat-soluble and B-complex vitamins as well as minerals make poultry meat a valuable food. Poultry meat is one of the recommended constituents of Dietary Approaches to Stop Hypertension Diet as well as the Mediterranean Diet. The substitution of red meat with poultry as well as fish, nuts and legumes decreases the risk of developing type 2 and gestational diabetes mellitus, improves glycemic control and cardiovascular risk factors. Low-fat diets supported by fruits, grains, nuts, fish and poultry instead of red meat yields cardiovascular health benefits. Anti-inflammatory and antioxidative diet enriched with high-quality foods reduces pro-inflammatory cytokines. This favors anti-inflammatory milieu which in turn improves insulin sensitivity and endothelial function and ultimately act as a barrier to obesity, metabolic syndrome, type 2 diabetes mellitus and development of atherosclerosis. The nutritive value of poultry meat depends on different factors such as age, feeding, keeping, hybrids, carcass parts and type of meat. Preventive measures against risky aspects of the matter should be developed. Since the use of antibiotics leads to the development of antibiotic resistant pathogens, antibiotics must be replaced by herbs and spices with growth promoting effects, antimicrobial properties, and other health related benefits to solve the problem. Enrichment and fortification with nutrients may cause poultry meat to gain even more functional food character.

  4. Safe poultry meat production in the next century

    Mulder, R.W.A.W.

    1997-01-01

    The revolutionary industrialisation of the poultry industry in the last 30 years has made the food poultry meat available for large groups of consumers. Due to its nutritional, sensory and economical characteristics, poultry meat is by far the most popular animal food product world-wide.

  5. The perception and preference of consumers for local poultry meat ...

    The perception and preference of consumers for local poultry meat in the Kumasi ... reduced its freshness and taste and made it less healthy for consumption. ... the government should subsidize the cost of inputs for the local poultry industry, ...

  6. 9 CFR 381.156 - Poultry meat content standards for certain poultry products.

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Poultry meat content standards for certain poultry products. 381.156 Section 381.156 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY...

  7. Structure of the poultry meat market in Ukraine

    Iryna Salkova

    2017-12-01

    Full Text Available The purpose of this paper is to carry out a marketing research of the state and structure of the poultry meat market in Ukraine; to identify the factors that hold back and stimulate the development of the poultry market and potential opportunities for growth. The competitive advantages of producers are determined and the main trends in the poultry meat market are characterized. The balance of supply and demand for meat and meat products in Ukraine has been studied. The Herfindahl-Hirschman index was used to determine the level of competition in the chicken meat market, which showed the disadvantages of competition in the market. The market is monopolistic, which poses a threat to the development of competition. The constraining factors of poultry meat market development are determined. Based on the conducted research, potential opportunities for the development of the industry and the competitiveness of the Ukrainian poultry meat producer in the external and internal market are identified.

  8. Effect of irradiation on erythromycin residues in poultry meat

    Mazurowski, P.

    1993-01-01

    Ionising radiation in doses used for radurisation (Recommendations of international organizations admit for poultry meat doses up to 5 kGy. Practically doses up to 3 kGy are applied does not influence erythromycin concentration in poultry meat. Doses on a level 10 kGy reduce its concentration in slurry more effectively, but results of earlier studies on penicillin and streptomycin suggest, that reduction of erythromycin level in meat should be smaller than in slurry. This allows an assumption that poultry meat irradiation with radurisation doses (up to 5 kGy), does not cause danger of overlooking of erythromycin residues in meat, with traditional, microbiological methods of detection. (orig.)

  9. 76 FR 42595 - Importation of Live Birds and Poultry, Poultry Meat, and Poultry Products From a Region in the...

    2011-07-19

    ..., 94, 95, and 104 [Docket No. APHIS-2009-0094] RIN 0579-AD45 Importation of Live Birds and Poultry, Poultry Meat, and Poultry Products From a Region in the European Union AGENCY: Animal and Plant Health... as the APHIS-defined European Union poultry trade region and adding it to the list of regions we...

  10. PRODUCTION AND SUPPLY BALANCE OF POULTRY MEAT IN CROATIA

    Ivo Grgić

    2015-06-01

    Full Text Available Poultry meat is an important protein source in the human consumption. The main factors that have a positive effect on the development of the poultry industry are short production cycle, relatively low cost and the lack of religious restrictions on consumption. Chicken meat has the biggest share in the structure of poultry meat. The paper objective was to calculate the level of self-sufficiency degree in poultry meat in Croatia in the period from 2000 to 2012 and the degree of self-sufficiency in 2016 based on the results obtained. The method of balancing was used for calculation of self-sufficiency degree. The degree of self-sufficiency in the production of poultry meat in Croatia is higher than in other types of meat being between 80 and 90%. However, further decrease is expected and in 2016 domestic production would meet 81.17% of the domestic needs.

  11. Presence of Clostridium difficile in poultry and poultry meat in Egypt

    Abdel-Glil, Mostafa Y.; Thomas, Prasad; Schmoock, Gernot; Abou-El-Azm, Kamel; Wieler, Lothar H.; Neubauer, Heinrich; Seyboldt, Christian

    2018-01-01

    C. difficile has been recognized as a potential zoonotic agent encouraging investigations of C. difficile prevalence and ribotypes in animals. Here we report the prevalence and diversity of Egyptian C. difficile in I) samples from healthy poultry (n = 50), II) samples from diseased poultry (n = 54), and III) poultry meat (n = 150). Thirteen isolates were obtained from seven healthy and five diseased animals, but no C. difficile was cultured from poultry meat. The isolated C. difficile strains...

  12. The Impact of Additives on the Phosphorus, Potassium, and Sodium Content of Commonly Consumed Meat, Poultry, and Fish Products Among Patients With Chronic Kidney Disease.

    Parpia, Arti Sharma; L'Abbé, Mary; Goldstein, Marc; Arcand, Joanne; Magnuson, Bernadene; Darling, Pauline B

    2018-03-01

    Patients with chronic kidney disease (CKD) are advised to limit their dietary intake of phosphorus and potassium as hyperphosphatemia and hyperkalemia are both associated with an increased risk of mortality. There is uncertainty concerning the actual content of these minerals in the Canadian food supply, as phosphorus and potassium are increasingly being used as food additives. This study aimed to determine the impact of food additives on the chemically analyzed content of phosphorus, potassium, sodium, and protein in commonly consumed meat, poultry, and fish products (MPFs). Foods representing commonly consumed MPF identified by a food frequency questionnaire in dialysis patients were purchased from three major grocery store chains in Canada. MPF with and without phosphorus and potassium additives listed on their ingredient list (n = 76) as well as reference MPF that was additive free (n = 15) were chemically analyzed for phosphorus, potassium, sodium, and protein content according to Association of Analytical Community official methods. Phosphorus, potassium, and sodium additives were present on the ingredient list in 37%, 9%, and 72% of MPF, respectively. Among MPF categories that contained a phosphorus additive, phosphorus content was significantly (P additives versus MPF without phosphorus additives and MPF reference foods (median [min, max]): (270 [140, 500] mg/100 g) versus (200 [130, 510] mg/100 g) versus (210 [100, 260] mg/100 g), respectively. Among MPF categories containing a potassium additive, foods listing a potassium additive had significantly more (P foods that did not list potassium additives and reference foods (900 [750, 1100] mg/100 g) versus (325 [260, 470] mg/100 g) versus (420 [270, 450] mg/100 g). The use of additives in packaged MPF products as indicated by the ingredient list can significantly contribute to the dietary phosphorus and potassium loads in patients with CKD. Patients with CKD should be educated to avoid MPF foods

  13. Microbiological quality of poultry meat: a review

    GC Mead

    2004-09-01

    Full Text Available Poultry meat can be contaminated with a variety of microorganisms, including those capable of spoiling the product during chill storage, and certain foodborne pathogens. Human illness may follow from handling of raw meat, undercooking or mishandling of the cooked product. While Salmonella and Campylobacter spp. remain the organisms of greatest global concern in this respect, others present include the more recently reported Arcobacter and Helicobacter spp. and, occasionally, verotoxigenic Escherichia coli. Also considered here is the growing problem of antimicrobial resistance among poultry-associated pathogens. Because of the need for a systematic and universally applicable approach to food safety control, the Hazard Analysis Critical Control Point (HACCP concept is increasingly being introduced into the Poultry Industry, and Quantitative Risk Assessment (QRA is being applied to microbial hazards. Among a number of completed and on-going studies on QRA are those undertaken by FAO/WHO on Salmonella and Campylobacter in broilers. In the case of Campylobacter, however, any QRA must assume at present that all strains have the same pathogenic potential for humans and comparable survival capabilities, even though this is unlikely to be the case. Implementation of the HACCP system in poultry processing plants addresses zoonotic agents that are not detectable by conventional meat inspection procedures and can help to control contamination of carcasses with spoilage organisms. The system brings obvious benefits in optimising plant hygiene, ensuring compliance with legislation and providing evidence of 'due diligence' on the part of the processor. It is now being applied globally in two different situations: in one, such as that occurring in the USA, carcass contamination is clearly reduced as carcasses pass through the process and are finally chilled in super-chlorinated water. There is also the option to use a chemical-rinse treatment for further

  14. Prevalence of Listeria monocytogenes in poultry meat

    Mehmet ELMALI

    2015-01-01

    Full Text Available AbstractThe objectives of this study were i to isolate Listeria spp. and Listeria monocytogenes in broiler wing meat samples, ii to confirm the isolates by PCR, based on prs and hly A gene sequences, iii to determine the seasonal and monthly distribution of the isolates. A total of 120 broiler wing meat samples (60 packaged pieces wrapped using strech film in styrofoam plates and 60 unpackaged pieces bought from different markets in Hatay province were analysed. Listeria spp. was isolated from 57 (47.5% out of 120 samples. Fifty-four, out of 57 Listeria spp. isolates were identified as L. monocytogenes. L. monocytogenes was isolated from the samples collected during the spring, winter, summer, and autumn at the levels of 26.6%, 40%, 53.3%, 60%, respectively. In this study, the isolation rates were found to be the highest in autumn, while the isolation rates were found to be the lowest in spring. As a consequence, high prevalence of Listeria spp. and L. monocytogenes in poultry wing meat samples may pose a risk for human health. We consider that with obeying the rules of good hygiene practices (GHP, good manufacturing practices (GMP and HACCP can minimize the contamination with Listeria spp.

  15. RESEARCH ON QUALITY OF POULTRY MEAT RELATED TO GROWTH SYSTEM

    Zeicu E.; Boltea F.; Vatca Gh.; Vekony E.

    2009-01-01

    The paper studies the influence of extensive and intensive growth systems on some physically-chemically characteristics of poultry meat. Humidity, protein and fat contents are higher in case of meat coming from broilers growth in intensive system, and the alteration rate also. High content of minerals was determined in the meat coming from broilers growth in extensive system

  16. [Microbiological studies in poultry meat production].

    Monov, G

    1981-01-01

    Microbiologic studies were carried out in the production of poultry meat in a poultry dressing combine of the Stork system. Examined were a total of 125 washing samples taken at the 9th, 11th and 15th hour from the scalding vat, the cooling vat, the machine of eviscerating and the skin surface after plucking, eviscerating and shower washing and prior to packing the carcasses. It was found that the count of aerobic organisms continuously rose during the technologic processing of the slaughtered birds with regard to the surface of the carcasses, the peak values of the total counts and that of coliforms being reached during evisceration. It was further established that shower washing of the carcasses immediately following evisceration guaranteed a washing effect so far as the microflora on the surface was concerned, amounting to 77.60 per cent. So far as the coliform bacteria was concerned this effect was found to be equal to 89.78 per cent. The total count of aerobic microflora on the surface of carcasses prior to packing was found to vary within the range of 3000 to 72000, while the count of coliforms ranged from 100 to 1800/cm2.

  17. (Microbiological studies in poultry meat production)

    Monov, G.

    1981-01-01

    Microbiologic studies were carried out in the production of poultry meat in a poultry dressing combine of the Stork system. Examined were a total of 125 washing samples taken at the 9th, 11th and 15th hour from the scalding vat, the cooling vat, the machine of eviscerating and the skin surface after plucking, eviscerating and shower washing and prior to packing the carcasses. It was found that the count of aerobic organisms continuously rose during the technologic processing of the slaughtered birds with regard to the surface of the carcasses, the peak values of the total counts and that of coliforms being reached during evisceration. It was further established that shower washing of the carcasses immediately following evisceration guaranteed a washing effect so far as the microflora on the surface was concerned, amounting to 77.60 per cent. So far as the coliform bacteria was concerned this effect was found to be equal to 89.78 per cent. The total count of aerobic microflora on the surface of carcasses prior to packing was found to vary within the range of 3000 to 72000, while the count of coliforms ranged from 100 to 1800/cm2.

  18. Occurrence of bioactive sphingolipids in meat and fish products

    Hellgren, Lars

    2001-01-01

    /neutral glycolipids varied from 1 to 2.9, while in poultry this ratio varied between 5.2 to 19.2 and in red meat it varied from 1.6 to 8.3. The fatty acid composition of sphingomyelin in fish was dominated by C24:1 (Delta (9)) or C22:1 (Delta (9)), while C16:0 and C18:0 were the dominating sphingomyelin species....... Therefore we investigated the contents of sphingomyelin and neutral glycosphingolipids in commonly consumed meat and fish products. Sphingomyelin and glycosphingolipids were found in all foodstuffs studied. The total amount varied between 118 +/- 17 nmol/g (cod) to 589 +/- 39 nmol/g (chicken leg). Generally......, lower amounts of sphingolipids were determined in fish meat than in red meat and poultry, while poultry was the richest source of this class of lipids. However, fish meat contained a relatively high content of neutral glycolipids compared with other types of meat. Thus, in fish the ratio sphingomyelin...

  19. Research on Consumer Behaviour in Bucharest Poultry Meat Market

    Ion Pirvutoiu

    2013-05-01

    Full Text Available The paper goal was to study consumer behaviour for poultry meat. In this purpose 100 individuals participated to a questionnaire based survey  in a supermarket of  Bucharest. Specific methods of marketing research in such a case assured the statistical processing of the respondents’ answers. The results pointed out an increased consumption of poultry meat,  a preference for fresh chicken meat which is daily bought  or 2-3 times a week in a varied amount ranging between 1-1.5 kg depending on consumer’s income for covering the family need. The main factors influencing consumer buying decision are the sensorial meat characteristics, meat quality, origin, price, prepaking grade. As a conclusion producers have to pay more attention to these aspects in their future strategy for producing and commercialising poultry meat.

  20. Genetics of Poultry Meat Production in Organic Systems

    Sørensen, Poul

    2012-01-01

    Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market....... The book concludes by describing pre-harvest control measures for assuring the safety of organic meats. Organic Meat Production and Processing serves as a unique resource for fully understanding the current and potential issues associated with organic meats...... and regulatory aspects of organic meats, coverage then extends to management issues for organically raised and processed meat animals. Processing, sensory and human health aspects are covered in detail, as are the incidences of foodborne pathogens in organic beef, swine, poultry and other organic meat species...

  1. Advances in research on poultry and rabbit meat quality

    Gerolamo Xiccato

    2010-01-01

    Full Text Available Main force and weakness points of poultry and rabbit production chains are presented and meat quality discussed in relation to nutritional and technological issues. An analysis of the most important poultry and rabbit meat quality traits and their major relationships with production factors (genotype, feeding, housing, pre-slaughter handling, slaughtering, and processing is provided. Most recent research advancements are presen- ted in view of the consumer’s demand for healthy and safe products obtained respecting animal welfare.

  2. Effect of irradiation on oxytetracycline residues in poultry meat

    Mazurowski, P [Warsaw Agricultural University, Faculty of Veterinary Medicine, Department of Food Hygiene, Warsaw (Poland)

    1994-12-31

    The purpose of the study was an evaluation of the effect of ionizing radiation on detection of oxytetracycline residues in poultry meat. Oxytetracycline was chosen as a representative of tetracyclines which are often applied in poultry for therapeutical reasons. The experiment was conducted using both broiler meat treated by oxytetracycline and slurry of broiler meat containing appropriate concentration of this antibiotic. A traditional microbiological method for determination of antibiotics antimicrobial activity was used. A significant decrease of oxytetracycline concentration in meat slurry as a result of irradiation was noted. A dose of 1 kGy reduced concentration of tetracycline to ca 40% and a dose of 3 kGy reduced it to ca 3%. In ground poultry meat a dose of 1 kGy reduced this antibiotic concentration to 70%, a dose of 3 kGy reduced oxytetracycline concentration to 35% and a 5 kGy dose reduced it up to ca 18% of initial concentration. It can be concluded that irradiation of poultry meat with radurization doses can cause some difficulties in detection of tetracycline residues in meat using traditional microbiological methods of detection. (author).

  3. Effect of irradiation on oxytetracycline residues in poultry meat

    Mazurowski, P.

    1994-01-01

    The purpose of the study was an evaluation of the effect of ionizing radiation on detection of oxytetracycline residues in poultry meat. Oxytetracycline was chosen as a representative of tetracyclines which are often applied in poultry for therapeutical reasons. The experiment was conducted using both broiler meat treated by oxytetracycline and slurry of broiler meat containing appropriate concentration of this antibiotic. A traditional microbiological method for determination of antibiotics antimicrobial activity was used. A significant decrease of oxytetracycline concentration in meat slurry as a result of irradiation was noted. A dose of 1 kGy reduced concentration of tetracycline to ca 40% and a dose of 3 kGy reduced it to ca 3%. In ground poultry meat a dose of 1 kGy reduced this antibiotic concentration to 70%, a dose of 3 kGy reduced oxytetracycline concentration to 35% and a 5 kGy dose reduced it up to ca 18% of initial concentration. It can be concluded that irradiation of poultry meat with radurization doses can cause some difficulties in detection of tetracycline residues in meat using traditional microbiological methods of detection. (author)

  4. Update on the bird-egg syndrome and genuine poultry meat allergy

    Hemmer, Wolfgang; Klug, Christoph; Swoboda, Ines

    2016-01-01

    Summary Allergy to poultry meat is rare and affects both children and adults. The prevalence of poultry meat allergy is unknown, but presumably is similar to that of red meat allergy. There is no close relationship between allergy to poultry meat and allergy to red meat. Poultry meat allergy may present as primary (genuine) food allergy or as secondary food allergy resulting from cross-reactivity. Secondary poultry meat allergy may arise in the context of bird-egg-syndrome, which is due to se...

  5. Presence of Clostridium difficile in poultry and poultry meat in Egypt.

    Abdel-Glil, Mostafa Y; Thomas, Prasad; Schmoock, Gernot; Abou-El-Azm, Kamel; Wieler, Lothar H; Neubauer, Heinrich; Seyboldt, Christian

    2018-06-01

    C. difficile has been recognized as a potential zoonotic agent encouraging investigations of C. difficile prevalence and ribotypes in animals. Here we report the prevalence and diversity of Egyptian C. difficile in I) samples from healthy poultry (n = 50), II) samples from diseased poultry (n = 54), and III) poultry meat (n = 150). Thirteen isolates were obtained from seven healthy and five diseased animals, but no C. difficile was cultured from poultry meat. The isolated C. difficile strains belonged to 3 different PCR-ribotypes (039/2, 205 and 001/FLI01). The detection of strains related to RT 001 known for its ability to cause disease in humans makes poultry a potential reservoir for pathogenic C. difficile. Copyright © 2018 The Authors. Published by Elsevier Ltd.. All rights reserved.

  6. Metronidazole resistance in Campylobacter jejuni from poultry meat

    Andersen, Sigrid Rita; Shukri, Naseer Mahmoud; Boel, Jeppe

    2006-01-01

    The occurrence of metronidazole resistance was investigated among Campylobacter jejuni in raw poultry meat collected from supermarkets. MICs were determined by the agar dilution procedure in the testing range of 3 to 60 mu g/ml metronidazole. The MICs showed a bimodal distribution with a signific......The occurrence of metronidazole resistance was investigated among Campylobacter jejuni in raw poultry meat collected from supermarkets. MICs were determined by the agar dilution procedure in the testing range of 3 to 60 mu g/ml metronidazole. The MICs showed a bimodal distribution...

  7. 76 FR 22667 - Availability of Salmonella Compliance Guide for Small and Very Small Meat and Poultry...

    2011-04-22

    ...] Availability of Salmonella Compliance Guide for Small and Very Small Meat and Poultry Establishments That... production of ready-to-eat (RTE) meat and poultry products with respect to Salmonella and other pathogens... This document provides small and very small meat and poultry establishments \\1\\ that manufacture RTE...

  8. 78 FR 77643 - National Advisory Committee of Meat and Poultry Inspection

    2013-12-24

    ... Advisory Committee of Meat and Poultry Inspection AGENCY: Food Safety and Inspection Service, USDA. ACTION... of the National Advisory Committee on Meat and Poultry Inspection (NACMPI). The Committee is being... label on meat and poultry packages. With this input, the Agency will consider whether or not the current...

  9. 77 FR 47028 - National Advisory Committee on Meat and Poultry Inspection

    2012-08-07

    ... Inspection Service [Docket No. FSIS-2012-0030] National Advisory Committee on Meat and Poultry Inspection... Agriculture National Advisory Committee on Meat and Poultry Inspection. SUMMARY: The U.S. Department of Agriculture intends to reestablish the National Advisory Committee on Meat and Poultry Inspection. The purpose...

  10. Child Nutrition Labeling for Meat and Poultry Products.

    Wade, Cheryl; And Others

    Prepared for food manufacturers, this publication contains instructions for calculating the contribution that a meat or poultry product makes toward the meal pattern requirements of child nutrition programs. It also contains instructions on how to apply for and obtain the approval for a label containing a child nutrition statement. These…

  11. 76 FR 76890 - Nutrition Labeling of Single-Ingredient Products and Ground or Chopped Meat and Poultry Products...

    2011-12-09

    .... FSIS-2005-0018] Nutrition Labeling of Single-Ingredient Products and Ground or Chopped Meat and Poultry... major cuts of single-ingredient, raw meat and poultry products and ground or chopped meat and poultry... Ground or Chopped Meat and Poultry Products'' in the Federal Register (75 FR 82148) that, among other...

  12. 9 CFR 94.23 - Importation of poultry meat and other poultry products from Sinaloa and Sonora, Mexico.

    2010-01-01

    ... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Importation of poultry meat and other poultry products from Sinaloa and Sonora, Mexico. 94.23 Section 94.23 Animals and Animal Products ANIMAL... (INCLUDING POULTRY) AND ANIMAL PRODUCTS RINDERPEST, FOOT-AND-MOUTH DISEASE, EXOTIC NEWCASTLE DISEASE, AFRICAN...

  13. Marine fish as source of protein supplement in meat.

    Rasekh, J G

    1987-01-01

    For the past 2 decades, a great deal of research has been done in fish technology, particularly in the area of mechanically deboned minced fish. Minced fish is the edible muscle flesh of fish that has been mechanically separated from the bones and skin. Ideally, the product is prepared from a high quality fish and resembles hamburger meat. In its final form, minced fish is used either as an ingredient or as an extender in seafood or in food products that require further processing. On the basis of technological advancements, the National Marine Fisheries Service of the U.S. Department of Commerce and the National Fisheries Institute jointly petitioned the U.S. Department of Agriculture in 1980 to add minced fish at a level of 15% in the meat formulation of frankfurters. This paper explores certain aspects of processing, production, acceptance, and hazard assessment of minced fish ingredients as possible protein supplements in meat and poultry food products relative to this request.

  14. 75 FR 56502 - National Advisory Committee on Meat and Poultry Inspection

    2010-09-16

    ... Advisory Committee on Meat and Poultry Inspection AGENCY: Food Safety and Inspection Service, USDA. ACTION... and Poultry Inspection (NACMPI) will hold a public meeting on September 29-30, 2010, to review and... disks or CD-ROMs: Send to National Advisory Committee on Meat and Poultry Inspection, USDA, FSIS, 14th...

  15. Determination of response level for imported meat and poultry

    Houston, Donald L; Engel, Ronald E

    1986-07-01

    The response level of 75,000 picocuries per kilogram (pci/kg) for imported meat and poultry was determined in accordance with the Food and Drug Administration's (FDA's) Accidental Radioactive Contamination of Human Food and Animal Feeds, Recommendations for State and Local Agencies which was published in the Federal Register of October 22, 1982, and in consultation with FDA. The response level takes into account the total intake of activity from a radionuclide and the average daily consumption of food in the United States. This response level value is based, in part, upon the expectation that the major contributors of radiation to imported meat and poultry will be cesium-134 (half-life 2.1 years) and cesium-137 (half-life 30 years)

  16. Determination of response level for imported meat and poultry

    Houston, Donald L.; Engel, Ronald E.

    1986-01-01

    The response level of 75,000 picocuries per kilogram (pci/kg) for imported meat and poultry was determined in accordance with the Food and Drug Administration's (FDA's) Accidental Radioactive Contamination of Human Food and Animal Feeds, Recommendations for State and Local Agencies which was published in the Federal Register of October 22, 1982, and in consultation with FDA. The response level takes into account the total intake of activity from a radionuclide and the average daily consumption of food in the United States. This response level value is based, in part, upon the expectation that the major contributors of radiation to imported meat and poultry will be cesium-134 (half-life 2.1 years) and cesium-137 (half-life 30 years)

  17. Mechanically recovered poultry meat sausages manufactured with high hydrostatic pressure.

    Yuste, J; Mor-Mur, M; Capellas, M; Guamis, B; Pla, R

    1999-06-01

    The effect of high pressure processing at high temperature on texture and color of frankfurter-type sausages made with different contents of mechanically recovered poultry meat (MRPM) was evaluated and compared with that of a standard cooking process. Five types of sausages containing 100, 75, 50, 25, and 0% MRPM and 0, 25, 50, 75, and 100% of minced pork meat (MPM), respectively, were manufactured. They were pressurized at 500 MPa for 30 min at 50, 60, 70, and 75 C or cooked at 75 C for 30 min. Pressure-treated sausages were less springy and firm, but more cohesive. Moreover, color of pressurized sausages was lighter and more yellow than that of conventionally cooked sausages. Addition of MPM increased cohesiveness, hardness, and force at 80% compression. Minced pork meat also caused the appearance of sausages to be lighter, less red, and less yellow. Cooked sausages made with MRPM can have an attractive appearance and texture via high pressure processing.

  18. [Evaluation of the quality of poultry meat and its processing for vacuum packaging].

    Swiderski, F; Russel, S; Waszkiewicz-Robak, B; Cholewińska, E

    1997-01-01

    The aim of study was to evaluate the quality of poultry meat, roasted and smoked chicken and poultry pie packing under low and high vacuum. All investigated products were stored at +4 degrees C and evaluated by microbiological analysis. It was showed that packing under low and high vacuum inhibited development of aerobic microorganisms, proteolytic bacteria, yeasts and moulds. Vacuum-packaged storage of poultry meat and its products stimulated activity of anaerobic, nonsporeforming bacteria. The fast spoilage of fresh poultry meat was observed both under vacuum and conventional storage. The microbiology quality of poultry products depended on technology of production and microbiological quality of raw material.

  19. The Sensory Quality of Meat, Game, Poultry, Seafood and Meat Products as Affected by Intense Light Pulses: A Systematic Review

    Tomasevic, Igor; Rajkovic, Andreja

    2015-01-01

    The effect of intense light pulses (ILP) on sensory quality of 16 different varieties of meat, meat products, game, poultry and seafood are reviewed. Changes induced by ILP are animal species, type of meat product and fluences applied dependent. ILP significantly deteriorates sensory quality of cooked meat products. It causes less change in the sensory properties of dry cured than cooked meat products while fermented sausage is least affected. The higher fluence applied significantly changes ...

  20. Irradiation and additive combinations on the pathogen reduction and quality of poultry meat.

    Ahn, Dong U; Kim, Il Suk; Lee, Eun Joo

    2013-02-01

    Reduction of foodborne illnesses and deaths by improving the safety of poultry products is one of the priority areas in the United States, and developing and implementing effective food processing technologies can be very effective to accomplish that goal. Irradiation is an effective processing technology for eliminating pathogens in poultry meat. Addition of antimicrobial agents during processing can be another approach to control pathogens in poultry products. However, the adoption of irradiation technology by the meat industry is limited because of quality and health concerns about irradiated meat products. Irradiation produces a characteristic aroma as well as alters meat flavor and color that significantly affect consumer acceptance. The generation of a pink color in cooked poultry and off-odor in poultry by irradiation is a critical issue because consumers associate the presence of a pink color in cooked poultry breast meat as contaminated or undercooked, and off-odor in raw meat and off-flavor in cooked meat with undesirable chemical reactions. As a result, the meat industry has difficulties in using irradiation to achieve its food safety benefits. Antimicrobials such as sodium lactate, sodium diacetate, and potassium benzoate are extensively used to extend the shelf-life and ensure the safety of meat products. However, the use of these antimicrobial agents alone cannot guarantee the safety of poultry products. It is known that some of the herbs, spices, and antimicrobials commonly used in meat processing can have synergistic effects with irradiation in controlling pathogens in meat. Also, the addition of spices or herbs in irradiated meat improves the quality of irradiated poultry by reducing lipid oxidation and production of off-odor volatiles or masking off-flavor. Therefore, combinations of irradiation with these additives can accomplish better pathogen reduction in meat products than using them alone even at lower levels of antimicrobials/herbs and

  1. Poultry and fish intake and risk of esophageal cancer: A meta-analysis of observational studies.

    Jiang, Gengxi; Li, Bailing; Liao, Xiaohong; Zhong, Chongjun

    2016-03-01

    Mixed results regarding the association between white meat (including poultry and fish) intake and the risk of esophageal cancer (EC) have been reported. We performed a meta-analysis to provide a quantitative assessment of this association. Relevant studies were identified in MEDLINE until December 31, 2012. Summary relative risks (SRRs) with 95% confidence intervals (CIs) were pooled with a random-effects model. A total of 20 articles, including 3990 cases with EC, were included in this meta-analysis. Compared to individuals with the lowest level of fish intake, individuals with the highest fish intake were found to have reduced risk of EC (SRRs = 0.69; 95% CIs: 0.57-0.85), while poultry intake was not associated with EC (SRRs = 0.83; 95% CIs: 0.62-1.12). Total fish consumption is associated with reduced esophageal squamous cell carcinoma (ESCC) risk, while poultry consumption was not associated with ESCC risk. Additionally, neither poultry nor fish consumption was associated with esophageal adenocarcinoma risk. Our results suggest that fish consumption may have a potential role in EC prevention, while poultry intake has no effect. However, because the majority of data was from case-control studies, further well-designed prospective studies are warranted. © 2013 Wiley Publishing Asia Pty Ltd.

  2. 77 FR 75118 - National Advisory Committee on Meat and Poultry Inspection

    2012-12-19

    ... Advisory Committee on Meat and Poultry Inspection AGENCY: Food Safety and Inspection Service, USDA. ACTION... Inspection Service (FSIS) is announcing a meeting of the National Advisory Committee on Meat and Poultry... strengthening Agency verification activities and guidance concerning sanitary dressing and antimicrobial...

  3. Competitiveness of the EU poultry meat sector : International comparison base year 2013

    Horne, van P.L.M.; Bondt, N.

    2014-01-01

    In this report the Agricultural Economics Research Institute (LEI), an independent research institute of Wageningen UR (University and Research) in the Netherlands, presents the results of a study on the competitiveness of the EU poultry meat sector. The production costs for poultry meat are

  4. 77 FR 13512 - National Advisory Committee on Meat and Poultry Inspection

    2012-03-07

    ... Poultry Inspection AGENCY: Food Safety and Inspection Service, USDA. ACTION: Notice of committee meeting... Committee Act, that the National Advisory Committee on Meat and Poultry Inspection (NACMPI) will hold a public meeting on Wednesday, March 21, 2012, to discuss the proposed rule on the Modernization of Poultry...

  5. 77 FR 58089 - Availability of FSIS Salmonella Compliance Guidelines for Small and Very Small Meat and Poultry...

    2012-09-19

    ...] Availability of FSIS Salmonella Compliance Guidelines for Small and Very Small Meat and Poultry Establishments... revised compliance guide for small and very small meat and poultry establishments on the safe production of ready-to-eat (RTE) meat and poultry products with respect to Salmonella and other pathogens. FSIS...

  6. PRODUCTION OF POULTRY MEAT AND EGGS IN THE REPUBLIC OF CROATIA AND IN THE EUROPEAN UNION

    Davor Bošnjaković

    2017-01-01

    Full Text Available Poultry meat and eggs are a significant source of nutrients in the human diet. Poultry products are widely consumed because they are nutritionally valuable, there are no religious restrictions on consumption, it is relatively easy to prepare diverse meals based on poultry, and the price of such products is relatively low. The aim of this research was to investigate the development of poultry production in the Republic of Croatia in the period 2010-2014, comprising the period of two years after Croatia joined the EU. The paper also compares data of poultry production in Croatia and in the EU. Over the period in question, total meat production in Croatia was reduced by 23%, meat import was increased by 45%, poultry meat export was increased by 46%, and production of eggs decreased by 20%. At the same time, in the EU countries poultry production was increased by 8.8% on average, export was increased by 10%, and import was reduced by 3.7%, while the egg production stagnated. In 2014, consumption of poultry meat in Croatia was 18.3 kg per capita, and in the EU 26.8 kg per capita. Self-sufficiency in the poultry production over the analyzed period was not satisfactory, therefore in the coming years, Croatia will have to develop quickly this important branch of livestock breeding. In addition to conventional production, faster development refers to production of organic and functional poultry products.

  7. Farming and processing factors for improving quality properties of poultry and rabbit meat

    Mudalal, Samer

    2015-01-01

    Recently, global meat market is facing several dramatic changes due to shifting in diet and life style, consumer demands, and economical considerations. Firstly, there was a tremendous increase in the poultry meat demand. Furthermore, current forecast and projection studies pointed out that the expansion of the poultry market will continue in future. In response to this demand, there was a great success to increase growth rate of meat-type chickens in the last few decades in order to optimize...

  8. 76 FR 24713 - Cooperative Inspection Programs: Interstate Shipment of Meat and Poultry Products

    2011-05-02

    ... amenable species, such as processing game meat or for busy times in their retail shops around holidays. The... Service 9 CFR Parts 321, 332, and 381 Cooperative Inspection Programs: Interstate Shipment of Meat and... Shipment of Meat and Poultry Products AGENCY: Food Safety and Inspection Service, USDA. ACTION: Final rule...

  9. Validation of an optical surface plasmon resonance biosensor assay for screening (fluoro)quinolones in egg, fish and poultry

    Huet, A.C.; Charlier, C.; Weigel, S.; Benrejeb Godefroy, S.; Delahaut, P.

    2009-01-01

    A surface plasmon resonance biosensor immunoassay has been developed for multi-residue determination of 13 (fluoro)quinolone antibiotics in poultry meat, eggs and fish. The following performance characteristics were determined according to the guidelines laid down for screening assay validation in

  10. Antimicrobial resistance among Campylobacter jejuni isolated from raw poultry meat at retail level in Denmark

    Andersen, S. R.; Saadbye, P.; Shukri, Naseer Mahmoud

    2006-01-01

    Campylobacter jejuni isolated from raw poultry meat collected at retail shops in Denmark in the period 1996-2003 were tested for susceptibility to seven antimicrobial agents. The food samples consisted of raw chicken meat and other raw poultry meat of domestic or imported origin. The highest levels...... for chloramphenicol, nalidixic acid and ciprofloxacin (P food animals....... Monitoring of the occurrence of antimicrobial resistance in C. jejuni isolated from raw uncooked poultry has been performed on a yearly basis since 1996, thus providing useful insight into consumer exposure to antimicrobial-resistant C. jejuni....

  11. Effect of probiotics in poultry diet on microbial hazards of poultry meat

    A Javadi

    2009-05-01

    Full Text Available Probiotics are products from microbial cells that have useful influence on health and tranquility of humans. According to numerous studies, many valuable properties such as anti-mutagenic, anti-carcinogenic, boosting body immunity and resistance against enteric pathogens have been attributed to probiotics. Therefore the aim of this study is to specify the effect of probiotics use in the diet of broilers on microbial hazards of poultry meat. For this purpose, two groups of treatment and control each containing 40 broiler chicks were chosen and edible probiotic were given to the treatment group throughout the whole 55 days of the rearing period under the same conditions and following slaughter 100 grams of skin and breast meat samples were collected from each carcass and transferred to food hygiene laboratory of the veterinary faculty under sterile conditions. Total microbial count,    Staphylococcus aureous, fecal Streptococci, Clostridium perferingens, Coliforms counts and detection of Salmonella and E.coli were performedon the samples according to standard approaches of Iran. The results were analyzed using independent t-Test and Chi-square test. Comparison of the means of total microbial count, coliform, enteric streptococci and meat staphylococcus counts in the control and treatment group using independent t-Test showed a significant reduction (p

  12. Quality of comminuted sausages formulated from mechanically deboned poultry meat.

    Mielnik, Maria B; Aaby, Kjersti; Rolfsen, Knut; Ellekjær, Marit R; Nilsson, Astrid

    2002-05-01

    Comminuted sausages formulated with mechanically deboned poultry meat-MDPM (turkey or chicken, frame or neck) treated in different ways before production (vacuum packed MDPM or air packed skeletons deboned at production) and stored frozen for 6 or 18 weeks have been studied using a full-factorial design and chemical, physical and sensory analysis. MDPM was obtained from a Beehive separator. Comminuted sausages with MDPM from turkey frames, stored at -25 °C as skeletons, packed in air for 18 weeks developed marked rancid odour and flavour which could also be detected by thiobarbituric acid reactive substances (TBARS) and the concentration of volatile compounds. Vacuum packed mechanically deboned meat irrespective of species and carcass part could be stored for up to 18 weeks and used in formulation of sausages without any serious changes in their sensory profiles. Instrumental colour differences between sausages were mainly due to species. Turkey sausages were darker, redder and less yellow than chicken sausages. Moisture and fat contents were influenced by carcass part and to a lesser extent depended on species and storage time. Principal least squares regression (PLS2) showed close relationships between instrumental parameters and sensory attributes. TBARS, hexanal and volatile compounds were highly correlated with rancid flavour while redness (a(∗)) was strongly related to sensory colour hue and colour strength.

  13. Consumers’ attitude towards fish meat

    Francesca Conte

    2014-09-01

    Full Text Available The overall aim of this paper is to show the factors that may affect consumers’ attitude towards farmed fish products. Consumers ask new products on the basis of different quality attributes: stability, safety, composition, better health effects, environment protection, etc. Different and controversial opinions on farmed and wild fish are also explored by literature review. The authors pay attention also to fish welfare as an emerging issue and effective information about fish products as a factor exerting a positive influence on consumers’ decision of purchase. Some relevant legislative notes on the paper’s topics are also cited. The qualitative aspects of aquaculture fish and the consumers’ demand and choice need further studies, according to some factors, such as the changing consumers’ attitudes towards fish products, the different fish quality perception and the development in the aquaculture systems.

  14. Formation of Poultry Meat Flavor by Heating Process and Lipid Oxidation

    Maijon Purba

    2014-09-01

    Full Text Available Flavor is an important factor in the acceptance of food. Flavor of poultry meat is naturally formed through a specific process of heating, where various chemical reactions complex occurred among nonvolatile precursors in fatty tissue or in lean tissue. The main flavor in the form of volatile and nonvolatile components play a major influence on the acceptance of various processed meat, especially the taste. Removal of sulfur components decreases meat flavor (meaty, while removal of carbonyl compounds decrease the specific flavor and increases common flavor of the meat. Poultry meat has a fairly high fat content that easily generates lipid oxidation. Lipid oxidation in poultry meat is a sign that the meat was damaged and caused off odor. Addition of antioxidants in the diet can inhibit lipid oxidation in the meat. Lipids interaction with proteins and carbohydrates is unavoidable during the thermal processing of food, causing the appearance of volatile components. The main reaction in meat flavor formation mechanism is Maillard reaction followed by Stecker reaction and degradation of lipids and thiamine. They involve in the reaction between carbonyl and amine components to form flavor compounds, which enhance the flavor of poultry meat.

  15. Supplying the energy demand in the chicken meat processing poultry with biogas

    Ferrarez, A. H; Oliveira, D; Lacerda, A. F; Costa, J. M; Aparisi, F. S

    2016-01-01

    The main use of electrical energy in the chicken meat processing unit is refrigeration. About 70 % of the electricity is consumed in the compressors for the refrigeration system. Through this study, the energetic viability of using biogas from poultry litter in supplying the demand for the refrigeration process was found. The meat processing unit studied has the potential to process about a hundred and sixty thousand chickens a day. The potential biogas production from poultry litter is 60,75...

  16. Antimicrobial activity of poultry bone and meat trimmings hydrolyzates in low-sodium turkey food.

    Zanello, Pier Paolo; Sforza, Stefano; Dossena, Arnaldo; Lambertini, Francesca; Bottesini, Chiara; Nikolaev, Ilya V; Koroleva, Olga; Ciociola, Tecla; Magliani, Walter; Conti, Stefania; Polonelli, Luciano

    2014-02-01

    This research was aimed at the evaluation of the antimicrobial activity exerted by poultry protein hydrolyzates derived from industrial leftovers added to minced turkey meat, intended for the production of burgers for human consumption. Hydrolyzates were obtained through enzymatic hydrolysis from poultry bone and meat trimmings, as by-products from the poultry industry. Colony forming unit assays, under both laboratory and industrial conditions, were performed to assess microbial growth. Poultry protein hydrolyzates inhibited microbial growth occurring in semi-finished turkey meat during the normal retention period because of their water holding capacity resulting in a decreased water activity. Overall, the findings demonstrated that poultry protein hydrolyzates could decrease mesophilic, psychrophilic, and thermophilic bacterial growth for the entire product shelf-life. Bacterial growth inhibition obtained in minced turkey meat by addition of poultry protein hydrolyzates (1.5%), hygroscopic amino acids mixture (1.5%) or sodium chloride (1%) was similar. It is suggested that the use of hydrolyzates could allow the reduction of salt content in poultry meat based products leading to the production of low-sodium turkey food still maintaining acceptable sensory characteristics.

  17. A Review of the Poultry Meat Production Industry for Food Safety in Indonesia

    Wahyono, N. D.; Utami, M. M. D.

    2018-01-01

    Poultry meat is an indispensable source of animal protein in human growth and development, so it is in great demand by people all over the world. Poultry meat has several advantages, namely the quality of nutrition is good enough, delicious taste, relatively affordable price, easy to get and accepted all levels of society with diverse backgrounds. The era of globalization requires competitive products, such as chicken meat in Indonesia, the current chicken meat industry is not only based on high production capacity and decreased production costs but also chicken products are safe to eat. As a consequence of trade liberalization, the poultry industry faces the threat of competition with cheaper products with better quality. The food safety of chicken meat starts from the farm, processing process until consumed. Food safety is a requirement of food products that must be handled by involving government, industry and consumers.

  18. Total Antibiotics — A New Possible Alternative for the Screening of Coccidiostat Residues in Poultry Meat

    Jeevanandan V.

    2016-09-01

    Full Text Available The Total Antibiotics test is a microbial inhibition test which has been recently introduced for the detection of antibiotics in meat. The aim of this study was to determine whether it would be suitable for the detection of coccidiostats in poultry meat. A comparison with the Premi®Test was assessed also for the suitability of the detection of coccidiostats in poultry meat. A selection of poultry meat samples of different organ parts were assessed with 14 samples from Slovakian farms that had previously been tested for coccidiostats by the Veterinary and Food Institute in Košice. In addition, another 8 samples from varied Slovakian supermarkets such as Lidl, Billa and Tesco with samples of chicken or duck meat, were tested. Each prepared sample was added to the Total Antibiotics kit tubes and incubated. The samples from all sources showed a mixture of positive and negative results for the detection of coccidiostats.

  19. Analysis of poultry meat production volume in Serbia from 1984. to 2009

    Glamočlija Nataša

    2013-01-01

    Full Text Available Poultry meat production has doubled in past 40 years in the world, with the tendency of constant growth, and its production volume exceeds beef, but is behind pork production. For poultry meat production it is typical that its annual increase exceeds pork as well as beef production. The biggest producers of poultry meat are Asia, North and South America and Europe. The most significant category of poultry is meat of young chicken (broilers. Cobb, Ross and Hubbard broiler provenance are most common in Serbia. The objective of this investigation was to analyse poultry meat production volume in Serbia, observed during three six-years periods - A (1984-1989, B (1994-1999 i C (2004-2009. For data processing there were used the data obtained from Statistical Yearbooks of Serbia from 1984. to 2009. It was found out that average poultry meat production in period A was 108,33 ± 7,00 thousand tonnes, than it statistically significantly decreased and in period B it was 76,67±5,54 thousand tonnes, and finally in period C it was 72,17± 5,78 thousand tonnes. [Projekat Ministarstva nauke Republike Srbije, br. TR 31034

  20. Meat consumption patterns in Vietnam: effects of household characteristics on pork and poultry consumption

    Nguyen, Van Phuong; Mergenthaler, Marcus

    2013-01-01

    This study relates social-demographic characteristics of Vietnamese households to their consumption of meat. Tobit models are estimated drawing on the latest Vietnamese Household Living Standard Survey in 2010 (VHLSS 2010). The analysis of demand for pork and poultry in Vietnamese households demonstrates that the meat demand in Vietnam is significantly affected by socio-economic and geographic factors.

  1. Quality function deployment in the organic animal food sector: application to poultry meat

    Simona Naspetti

    2015-09-01

    Full Text Available This study presents the results of an Italian investigation into the development of food quality for poultry meat in the organic sector, using the quality function deployment technique. The results show that among the characteristics of poultry, meat consumers assign greater importance to those that are strictly related to animal welfare issues. Price and product appearance (i.e., colour, presence of fat come in second. To meet these needs, producers can effectively operate along the supply chain by acting on poultry housing type, genotype lines, and stocking density. Information about these issues should then be shared with the consumers (i.e., clear product labelling.

  2. Combination treatment of gamma radiation and paraben in controlling spoilage of poultry meat

    Shiralkar, N.D.; Rege, D.V.

    1977-01-01

    With a view of controlling spoilage, combination treatment of poultry meat with gamma radiation and a chemical preservative has been investigated. Raw poultry pieces of about 25 g. weight were dipped in 0.1% propyl-paraben solution for two hours and were given a 0.1 Mrad dose from 60 Co gamma radiation. It was found that paraben was not affected by irradiation. The flavour evaluation scores indicated the shelf-life of poultry meat was prolonged by a couple of days as compared to untreated controls in refrigerated storage. (M.G.B.)

  3. Human health risks associated with antimicrobial-resistant enterococci and Staphylococcus aureus on poultry meat

    Bortolaia, V.; Gongora, Carmen Espinosa; Guardabassi, L.

    2016-01-01

    health risks associated with the occurrence of these opportunistic human pathogens on poultry meat with particular focus on the risk of food-borne transmission of antimicrobial resistance. In the absence of conclusive evidence of transmission, this risk was inferred using data from scientific articles......-resistant S. aureus of livestock origin has been reported on poultry meat. In theory handling or ingestion of contaminated meat is a potential risk factor for colonization by methicillin-resistant S. aureus. However, this risk is presently regarded as negligible by public health authorities. Clinical......Enterococci and staphylococci are frequent contaminants on poultry meat. Enterococcus faecalis, Enterococcus faecium and Staphylococcus aureus are also well-known aetiological agents of a wide variety of infections resulting in major healthcare costs. This review provides an overview of the human...

  4. Application of a microbiological screening method for the indication of irradiation of poultry meat

    Wirtanen, G.; Karwoski, M.; Sjoberg, A.-M.; Salo, S.

    1996-01-01

    The FDA (Food and Drug Administration of the Department of Health and Human Services, USA) ruling of May 1990 permits the use of irradiation of fresh or frozen poultry and poultry parts, including ground and mechanically separated poultry products, at absorbed doses of 1.5 to 3 kGy to control foodborne pathogens and bacteria. The aim of this study was to apply a microbiological method (DEFT/APC) to assess the possible irradiation treatment of samples of frozen poultry meat. (author)

  5. Effectiveness of radiation processing in elimination of Campylobacter from poultry meat

    Raut, Amol D.; Shashidhar, Ravindranath; Bandekar, Jayant R.; Kapadnis, Balu P.

    2012-01-01

    Campylobacter, a common poultry intestine commensal, is a well known cause of human gastric illnesses across the globe. Consumption of contaminated poultry meat is a major cause of Campylobacter related infections. In the present study, radiation sensitivity of indigenous strains of C. jejuni and C. coli isolated from poultry was evaluated. The decimal reduction dose (D 10 ) values of different Campylobacter isolates at 0-4 o C in saline and blood broth were in the range of 0.120-0.210 kGy and 0.170-0.234 kGy, respectively. D 10 values in chicken meat homogenate for Campylobacter were in the range of 0.110-0.190 kGy. Chicken meat samples were inoculated with C. jejuni and exposed to gamma radiation to study the effectiveness of radiation treatment in elimination of Campylobacter. Radiation treatment with a dose of 1 kGy could achieve complete elimination of 10 5 CFU of Campylobacter/g in poultry meat samples. No recovery of Campylobacter was observed, even after enrichment and selective plating in 1 kGy treated chicken meat samples stored at 4 o C up to 7 days. Present study shows that irradiation of poultry meat with 1 kGy can ensure safety of poultry meat. - Highlights: → Campylobacter isolates were sensitive to gamma radiation. → Low dose of 1 kGy is effective for 5-log reduction of Campylobacter in chicken meat. → No recovery of Campylobacter in radiation processed samples during storage. → First report on radiation sensitivity of Indian Campylobacter isolates.

  6. Effectiveness of radiation processing in elimination of Campylobacter from poultry meat

    Raut, Amol D. [Department of Microbiology, University of Pune, Pune, Ganeshkhind 411007 (India); Shashidhar, Ravindranath [Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400085 (India); Bandekar, Jayant R., E-mail: jrb@barc.gov.in [Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400085 (India); Kapadnis, Balu P. [Department of Microbiology, University of Pune, Pune, Ganeshkhind 411007 (India)

    2012-01-15

    Campylobacter, a common poultry intestine commensal, is a well known cause of human gastric illnesses across the globe. Consumption of contaminated poultry meat is a major cause of Campylobacter related infections. In the present study, radiation sensitivity of indigenous strains of C. jejuni and C. coli isolated from poultry was evaluated. The decimal reduction dose (D{sub 10}) values of different Campylobacter isolates at 0-4 {sup o}C in saline and blood broth were in the range of 0.120-0.210 kGy and 0.170-0.234 kGy, respectively. D{sub 10} values in chicken meat homogenate for Campylobacter were in the range of 0.110-0.190 kGy. Chicken meat samples were inoculated with C. jejuni and exposed to gamma radiation to study the effectiveness of radiation treatment in elimination of Campylobacter. Radiation treatment with a dose of 1 kGy could achieve complete elimination of 10{sup 5} CFU of Campylobacter/g in poultry meat samples. No recovery of Campylobacter was observed, even after enrichment and selective plating in 1 kGy treated chicken meat samples stored at 4 {sup o}C up to 7 days. Present study shows that irradiation of poultry meat with 1 kGy can ensure safety of poultry meat. - Highlights: > Campylobacter isolates were sensitive to gamma radiation. > Low dose of 1 kGy is effective for 5-log reduction of Campylobacter in chicken meat. > No recovery of Campylobacter in radiation processed samples during storage. > First report on radiation sensitivity of Indian Campylobacter isolates.

  7. Efficiency of Sanitary Treatment in Poultry Breeding and Poultry Meat Processing Plant

    A. Kašková

    2006-01-01

    Full Text Available The aim of this study was to observe the effectiveness of disinfection on a broiler farm and in a plant processing the poultry from this farm. The broiler farm was disinfected with a preparation based on peracetic acid while a preparation based on quarternary ammonium salt was used in the processing plant. We evaluated swabs taken from surfaces, which come into contact with broilers and broiler meat. Results of the swabs taken by standard microbiological swabbing method were evaluated with results of the swabs taken by the ATP-bioluminescence method. The microbiological examination included total counts of microorganisms, coliform count and moulds. When using the standard plate counts method on the broiler farm we found that the plate counts in 0% of swabs were 100 CFU. In the processing plant, out of 22% of swabs 100. The bioluminescence method was applied only in the processing plant where 300 RLU were measured in 80, 10 and 10% of swabs, resp. Our observations and results allowed us to conclude that the disinfectants tested appeared suitable for the respective premises and the ATP bioluminescence method could be use as a as a suitable complement for detection of cleanliness of individual surfaces.

  8. Reduction of radioactive caesium in meat and fish by soaking

    Petaejae, E.; Puolanne, E.

    1992-01-01

    The removal of radioactive caesium from meat by soaking in brine or water and the effect of injection curing, temperature, size of meat piece and cooking on this removal were studied. The availability of the brined meat for the manufacture of cured, smoked and cooked meat, oven-cooked meat and cooked sausages was also investigated. The soaking method was also tested on fish. (Author)

  9. Phenolic Compounds from Wine as Natural Preservatives of Fish Meat

    Pedro Aredes Aredes-Fernández; María Cristina Manca de Nadra; María José Rodríguez-Vaquero

    2013-01-01

    The aim of this work is to investigate the antibacterial effect of phenolic compound combinations and total polyphenols of Argentinean red wine varieties against Escherichia coli ATCC 35218 and Listeria monocytogenes using commercial fish meat as model food. Rutin-quercetin combination and three wine varieties (Cabernet Sauvignon, Malbec and Merlot) caused cellular death of both bacteria on fish meat at 4 °C. Rutin-quercetin combination was effective on fish meat even at 20 °C. Clarified wine...

  10. Red meat, chicken, and fish consumption and risk of colorectal cancer.

    English, Dallas R; MacInnis, Robert J; Hodge, Allison M; Hopper, John L; Haydon, Andrew M; Giles, Graham G

    2004-09-01

    Red meat and processed meat consumption have been associated with increased risk of colorectal cancer in some, but not all, relevant cohort studies. Evidence on the relationship between risk of colorectal cancer and poultry and fish consumption is inconsistent. We conducted a prospective cohort study of 37,112 residents of Melbourne, Australia recruited from 1990 to 1994. Diet was measured with a food frequency questionnaire. We categorized the frequency of fresh red meat, processed meat, chicken, and fish consumption into approximate quartiles. Adenocarcinomas of the colon or rectum were ascertained via the Victorian Cancer Registry. We identified 283 colon cancers and 169 rectal cancers in an average of 9 years of follow-up. For rectal cancer, the hazard ratios [95% confidence intervals (95% CI)] in the highest quartile of consumption of fresh red meat and processed meat were 2.3 (1.2-4.2; P for trend = 0.07) and 2.0 (1.1-3.4; P for trend = 0.09), respectively. The corresponding hazard ratios (95% CIs) for colon cancer were 1.1 (0.7-1.6; P for trend = 0.9) and 1.3 (0.9-1.9; P for trend = 0.06). However, for neither type of meat was the heterogeneity between subsites significant. Chicken consumption was weakly negatively associated with colorectal cancer (hazard ratio highest quartile, 0.7; 95% CI, 0.6-1.0; P for trend = 0.03), whereas hazard ratios for fish consumption were close to unity. Consumption of fresh red meat and processed meat seemed to be associated with an increased risk of rectal cancer. Consumption of chicken and fish did not increase risk.

  11. Campylobacter radicidation of poultry meat by means of low dose ionizing radiation

    Tarjan, Veronika

    1984-01-01

    The effect of ionizing radiation on the number of sprouts of pathogenic Campylobacter was studied in the function of time, storage temperature and radiation dose. Culture-media and minced poultry meat treated with isolated bacteria were irradiated by sup(60)Co up to a dose of 1 kGy. It would be established that low irradiation doses of 3-5 kGy used to eliminate Salmonella infection satisfactorily destroy Campylobacter in chilled meat. (V.N.)

  12. Prevalence of Pathogens in Poultry Meat: A Meta-Analysis of European Published Surveys

    Andiara Gonçalves-Tenório

    2018-05-01

    Full Text Available The objective of this study was to investigate and summarize the levels of incidence of Salmonella spp., Listeria monocytogenes, Staphylococcus aureus and Campylobacter spp. in poultry meat commercialized in Europe. After systematic review, incidence data and study characteristics were extracted from 78 studies conducted in 21 European countries. Pooled prevalence values from 203 extracted observations were estimated from random-effects meta-analysis models adjusted by pathogen, poultry type, sampling stage, cold preservation type, meat cutting type and packaging status. The results suggest that S. aureus is the main pathogen detected in poultry meat (38.5%; 95% CI: 25.4–53.4, followed by Campylobacter spp. (33.3%; 95% CI: 22.3–46.4%, while L. monocytogenes and Salmonella spp. present lower prevalence (19.3%; 95% CI: 14.4–25.3% and 7.10%; 95% CI: 4.60–10.8%, respectively. Despite the differences in prevalence, all pathogens were found in chicken and other poultry meats, at both end-processing step and retail level, in packed and unpacked products and in several meat cutting types. Prevalence data on cold preservation products also revealed that chilling and freezing can reduce the proliferation of pathogens but might not be able to inactivate them. The results of this meta-analysis highlight that further risk management strategies are needed to reduce pathogen incidence in poultry meat throughout the entire food chain across Europe, in particular for S. aureus and Campylobacter spp.

  13. Mercury and nickel contents in fish meat

    Tomas Toth

    2016-10-01

    Full Text Available The main aim of our work was to identify the content of mercury and nickel in selected fish species. Consumers today are increasingly aware of the association between diet and health, and thus in Europe consume more and more fish. Fish is a valuable source of high quality protein, minerals and vitamins, and fatty fish are also rich in omega-3-polyunsaturated fatty acids, which are normally considered to be beneficial to health. In our work we determined content of mercury and nickel harvested fish in particular were the following species: Common goldfish (Carassius auratus, L., Common roach (Rutilus rutilus, L. and Common bream (Abramis brama, L. Concentrations of mercury and nickel was analyzed and results evaluated according to current standards and compared to the values ​​established by the Codex Alimentarius of the Slovak Republic and the EU Commission Regulation no. 1881/2006, as well as in the EU Commission Regulation no. 420/2011 and no. 269/2008. In our research area we analysed 19 samples of fish muscle. Samples were taken from two water reservoirs – Golianovo and Vráble.  The highest mercury content was in sample Rutilus 1 - 0.052632 mg/kg. Lowest mercury content was in sample Abramis 2  - 0.010431 mg/kg. Largest nickel content was in meat of Abramis  - sample 2  - 0.78 mg/kg. Minimum content of nickel was in sample Carassius 1  - 0.11 mg/kg. We got out of the limit values ​​specified: Codex Alimentarius SR - Mercury 0.5 mg/kg and  Regulation of the EU Commission no. 1881/2006, no. 420/2011 and no. 629/2008. To optimize the protection of the population, it is necessary to continue to monitor the concentration of mercury in fish and fish products. Risk management strategy must focus on reducing potential exposure derived from consumption of fish. In particular, the definition of maximum levels for methylmercury, advising consumers and environmental activities oriented to reduce contamination.

  14. Applying the Food Safety Objective and related concepts to thermal inactivation of Salmonella in poultry meat

    Membré, J.M.; Bassett, J.; Gorris, L.G.M.

    2007-01-01

    The objective of this study was to investigate the practicality of designing a heat treatment process in a food manufacturing operation for a product governed by a Food Safety Objective (FSO). Salmonella in cooked poultry meat was taken as the working example. Although there is no FSO for this

  15. Occurrence and Characterization of Salmonella Hiduddify from Chickens and Poultry Meat in Nigeria

    Raufu, I.; Hendriksen, Rene S.; Ameh, J.A.

    2009-01-01

    The objective of this study was to determine the prevalence of Salmonella serovars and the antimicrobial susceptibility in chickens and poultry meat products in rural areas in Nigeria. The study was an observational cross-sectional investigation in which the target population included exotic...

  16. 78 FR 19182 - Electronic Filing of Import Inspection Applications for Meat, Poultry, and Egg Products...

    2013-03-29

    ...] Electronic Filing of Import Inspection Applications for Meat, Poultry, and Egg Products: Availability of..., and egg products through the Automated Commercial Environment (ACE). ACE is the Web- based portal for... products (21 U.S.C. 620, 466). The Egg Products Inspection Act (EPIA) (21 U.S.C. 1031 et seq.) prohibits...

  17. 76 FR 44855 - Common or Usual Name for Raw Meat and Poultry Products Containing Added Solutions

    2011-07-27

    ...'s experience in reviewing labels of meat and poultry products with added solution, the Agency has... or prior to consumption. Therefore, to ensure that labels adequately inform consumers that raw... of identity and that are sold for retail sale, institutional use, or further processing. If retail...

  18. Standard Guide for Irradiation of Pre-packaged Processed Meat and Poultry Products to Control Pathogens and Other Microorganisms

    American Society for Testing and Materials. Philadelphia

    2005-01-01

    1.1 This guide outlines procedures for the irradiation of pre-packaged refrigerated and frozen processed meat and poultry products. Note 1—The Codex Alimentarius Commission defines "meat" (including poultry and game) as "the edible part of any mammal slaughtered in an abattoir," and "poultry meat" as "the edible part of slaughtered domesticated birds, including chicken, turkeys, ducks, geese, guinea-fowls, or pigeons." (CAC/RCP 13-1976) Note 2—Current U.S. regulations limit the definition of livestock species to cattle, sheep, swine, goat, horse, mule, or other equine and poultry species to chicken, turkey, duck, goose, and guinea (2, 3). 1.2 This guide addresses all refrigerated and frozen meat and poultry products NOT covered by Guide F 1356. 1.3 This guide provides information regarding absorbed doses used for inactivation of parasites and reduction of bacterial load. Such doses are typically less than 10 kilogray (kGy).

  19. Effect of radiation on tyrosine and tetracycline in poultry meat

    Vachin, I.; Pavlov, A.; Lashev, L.

    1994-01-01

    The effect of gamma rays on tissue level changes of unbound tyrosine and tetracycline was examined in comparative trials with broiler chicken meat. White meat and dark meat samples were taken from the killed chicken and were frozen at -18 o C. The three experimental groups were gamma irradiated with doses of 1.0, 1.5 and 2 kGy. The contents of the unbound antibiotics were microbiologically tested on 24th hour and 45th day after irradiation using Bacillus subtilis ATCC 6633, respectively Bac. mycoides HB 2 as test organisms. It was found that on 25th hour after irradiation both antibiotics were not significantly changed compared to the controls. After 45 days of storage a tendency towards decreasing the antibiotic concentrations in both the white and dark meat had been detected. (author)

  20. Influence of color on dielectric properties of marinated poultry breast meat.

    Samuel, D; Trabelsi, S

    2012-08-01

    The dielectric behavior of foods when exposed to radio-frequency and microwave electric fields is highly influenced by moisture content and the degree of water binding with constituents of the food materials. The ability to correlate specific food quality characteristics with the dielectric properties can lead to the development of rapid, nondestructive techniques for such quality measurements. Water-holding capacity is a critical attribute in meat quality. Up to 50% of raw poultry meat in the United States is marinated with mixtures of water, salts, and phosphates. The objective of this study was to determine if variations in breast meat color would affect the dielectric properties of marinated poultry meat over a broad frequency range from 500 MHz to 50 GHz. Poultry meat was obtained from a local commercial plant in Georgia (USA). Color and pH measurements were taken on the breast filets. Groups of breast filets were sorted into classes of pale and normal before adding marination pickup percentages of 0, 5, 10, and 15. Breast filets were vacuum-tumbled and weighed for pickup percentages. Dielectric properties of the filets were measured with a coaxial open-ended probe on samples equilibrated to 25°C. Samples from pale meat exhibited higher dielectric properties than samples from normal meat. No differences could be observed between samples from pale and normal meat after marination of the samples. Overall, dielectric properties increased as the marination pickup increased (α=0.05). Marination pickup strongly influenced the dielectric loss factor. Differences between samples marinated at different pickup levels were more pronounced at lower frequencies for the dielectric loss factor. As frequency increased, the differences between samples decreased. Differences in dielectric constant between samples were not as consistent as those seen with the dielectric loss factor.

  1. Reliability of Meat, Fish, Dairy, and Egg Intake Over a 33-Year Interval in Adventist Health Study 2

    Singh, Pramil N.; Batech, Michael; Faed, Pegah; Jaceldo-Siegl, Karen; Martins, Marcia; Fraser, Gary E.

    2015-01-01

    We studied Adventist Health Study 2 (AHS-2) cohort members to determine the reliability of long-term recall of adult dietary intake that occurred 33 years ago. Establishing the reliability of these measures supports studies of how dietary exposure across the life course affects risk of cancer and other noncommunicable disease outcomes. Among 1816 AHS-2 cohort members, we conducted a statistical comparison of long-term recall of meat, fish, dairy, and eggs at AHS-2 baseline with their report of current diet 33 years before AHS-2 baseline at an age of 30–60 years. Major findings are as follows: 1) a high correlation for frequency of red meat (R = 0.71), poultry (R = 0.67), and fish (R = 0.60); lower correlations for dairy (R = 0.19) and eggs (R = 0.28); 2) good concordance for dichotomous measures of red meat [sensitivity: 0.70; specificity: 0.92; positive predictive value (PPV): 0.91], poultry (sensitivity: 0.76; specificity: 0.87; PPV: 0.83), fish (sensitivity: 0.61; specificity: 0.93; PPV: 0.89), dairy (sensitivity: 0.95; specificity: 0.57; PPV: 0.99), and eggs (sensitivity: 0.95; specificity: 0.41; PPV: 0.96); negative predictive value for dairy and eggs was poor. Among older AHS-2 cohort members, we found good reliability of recall of red meat, poultry, and fish intake that occurred 33 years earlier. PMID:25298211

  2. Meat and Fish Freshness Inspection System Based on Odor Sensing

    Hasan, Najam ul; Ejaz, Naveed; Ejaz, Waleed; Kim, Hyung Seok

    2012-01-01

    We propose a method for building a simple electronic nose based on commercially available sensors used to sniff in the market and identify spoiled/contaminated meat stocked for sale in butcher shops. Using a metal oxide semiconductor-based electronic nose, we measured the smell signature from two of the most common meat foods (beef and fish) stored at room temperature. Food samples were divided into two groups: fresh beef with decayed fish and fresh fish with decayed beef. The prime objective...

  3. Risk factors for antibiotic resistance in Campylobacter spp. isolated from raw poultry meat in Switzerland

    Danuser Jürg

    2003-12-01

    Full Text Available Abstract Background The world-wide increase of foodborne infections with antibiotic resistant pathogens is of growing concern and is designated by the World Health Organization as an emerging public health problem. Thermophilic Campylobacter have been recognised as a major cause of foodborne bacterial gastrointestinal human infections in Switzerland and in many other countries throughout the world. Poultry meat is the most common source for foodborne cases caused by Campylobacter. Because all classes of antibiotics recommended for treatment of human campylobacteriosis are also used in veterinary medicine, in view of food safety, the resistance status of Campylobacter isolated from poultry meat is of special interest. Methods Raw poultry meat samples were collected throughout Switzerland and Liechtenstein at retail level and examined for Campylobacter spp. One strain from each Campylobacter-positive sample was selected for susceptibility testing with the disc diffusion and the E-test method. Risk factors associated with resistance to the tested antibiotics were analysed by multiple logistic regression. Results In total, 91 Campylobacter spp. strains were isolated from 415 raw poultry meat samples. Fifty-one strains (59% were sensitive to all tested antibiotics. Nineteen strains (22% were resistant to a single, nine strains to two antibiotics, and eight strains showed at least three antibiotic resistances. Resistance was observed most frequently to ciprofloxacin (28.7%, tetracycline (12.6%, sulphonamide (11.8%, and ampicillin (10.3%. One multiple resistant strain exhibited resistance to five antibiotics including ciprofloxacin, tetracycline, and erythromycin. These are the most important antibiotics for treatment of human campylobacteriosis. A significant risk factor associated with multiple resistance in Campylobacter was foreign meat production compared to Swiss meat production (odds ratio = 5.7. Conclusion Compared to the situation in other

  4. Extending shelf life of poultry and red meat by irradiation processing

    Thayer, D.W.

    1993-01-01

    Research has demonstrated that ionizing radiation can inactivate parasites, eliminate or greatly reduce the populations of microbial pathogens, and extend the shelf life while preserving the desired nutritional and sensory properties of refrigerated poultry and red meats. Foodborne pathogens can be greatly reduced in population and sometimes completely eliminated from foods by low doses of ionizing radiation. The shelf life of poultry, pork, and beef can be significantly extended by treatment with ionizing radiation. Combination treatments with vacuum packaging or modified atmosphere packaging and ionizing radiation have produced better than predicted results. Additional research is needed on the combined processes

  5. Effect of organic poultry purchase frequency on consumer attitudes toward organic poultry meat.

    Van Loo, Ellen; Caputo, Vincenzina; Nayga, Rodolfo M; Meullenet, Jean-Francois; Crandall, Philip G; Ricke, Steven C

    2010-09-01

    Because of the growing consumers' interest in organic meat, consumers' (N = 976) attitude toward organic meat was evaluated. Most respondents (59%) occasionally purchased organic chicken. To determine the organic chicken consumer profile, the organic chicken consumption frequencies of different demographic groups were compared. The results show dependence on age (P= 0.039) and ethnicity (P = 0.015). Older respondents as well as respondents who identified themselves as Caucasians tended to buy organic chicken more frequently. However, many other socio-demographic factors were not correlated with organic chicken consumption: gender (P = 0.185), education (P = 0.235), household income (0.867), living with partner or not (P = 0.235), and number of children (P = 0.883). Taste was identified as the most important meat quality attribute (perceived as [very] important by 94% of the respondents). Other important meat quality criteria were: general appearance, overall health, price, nutritional value, and containing no medical residues. "Organically produced" appeared to not be that important compared with other criteria. When respondents bought organic chicken more often, the importance of most of the meat quality attributes shifted to higher levels of importance, except for the price where an adverse effect was shown. The main motivation factors to buy organic chicken were the perception that organic chicken has fewer residues (pesticides, hormones, antibiotics), is safer, and healthier. The high price for organic meats was the strongest limiting factor for organic meat purchases followed by poor availability. Approximately 41% of the non-buyers and 30% of the occasional buyers perceived organic meat as not or hardly likely to be available in their supermarket. This study obtained a better knowledge of consumers' attitudes and perception of organic chicken as well as the effect of various demographics on the likelihood of buying organic chicken. For marketing purposes of

  6. Integration of a linear accelerator into a production line of mechanically deboned separated poultry meat

    Sadat, Theo; Volle, Christophe

    2000-01-01

    Linear accelerators, commonly called Linacs, are being used for different industrial processes. This kind of machine produces high power electron beams and can treat many products with a high throughput. The main application of a Linac is the sterilization of medical disposable devices, polymerization and decontamination of food products. Salmonella commonly contaminates poultry. Thanks to E-beam treatment, it eradicates the pathogen quickly and permits the use of meat that should have been thrown away because of its infection. The world's first Linac dedicated to treat mechanically deboned poultry meat is located in Brittany at the Societe des Proteines Industrielles. It is a Thomson CSF Linac product, the CIRCE II, with an energy of 10 MeV and a power of 10 kW. This Linac has been used for more than 8 years, and its technology is fully proven. (author)

  7. DEVELOPING MARKETING STRATEGY OF POULTRY MEAT SUPPLY IN EU- 28 COUNTRIES: MULTIVARIATE ANALYSIS APPROACH

    Miro Simonič

    2016-03-01

    Full Text Available To create a concept of the marketing strategy, it is necessary to analyse the factors affecting the purchasing decisions of consumers. For the variables: production, import, export, and manufacturer's price we examine their impact on the marketing of poultry meat in the EU-28 in 2009 and 2011. Countries are grouped into clusters, their properties are analysed in relation to the mentioned variables. With multiple regression analysis, we find that there is a statistical correlation between high production and de-pending on the variable, and between the imports and exports as the independent vari-ables. Based on the analysed data in the researched countries, we conclude that the qualitative development of the production of poultry meat required implementing sophis-ticated agricultural policy with low inputs prices and exploit all available spare re-sources.

  8. Heterogeneous Risk Perceptions: The Case of Poultry Meat Purchase Intentions in Finland

    Heikkil?, Jaakko; Pouta, Eija; Forsman-Hugg, Sari; M?kel?, Johanna

    2013-01-01

    This study focused on the heterogeneity of consumer reactions, measured through poultry meat purchase intentions, when facing three cases of risk. The heterogeneity was analysed by latent class logistic regression that included all three risk cases. Approximately 60% of the respondents belonged to the group of production risk avoiders, in which the intention to purchase risk food was significantly lower than in the second group of risk neutrals. In addition to socio-demographic variables, the...

  9. Fish, shellfish, and meat meals of the public in Singapore

    Burger, Joanna; Fleischer, Jennifer; Gochfeld, Michael

    2003-01-01

    Understanding different patterns of fish consumption is an important component of the assessment of risk from contaminants in fish. While there have been extensive studies of fish consumption in Western cultures, less attention has been devoted to the role of fish and meat in the diets of people in other cultures. A survey of 212 people living in Singapore was conducted to examine the relative importance of fish, shellfish, and other meat in their diets and to ascertain whether there were differences as a function of age, income, education or gender. As expected, fish and shellfish played an important role in their daily diets. On average, people ate fish in about 10 meals a week, chicken for eight meals, and shrimp and pork for about six meals each. While nearly 8% never ate fish, 18% ate fish at all 21 meals a week and over 20% ate shellfish for all 21 meals. Income explained about 14% of the variation in the number of fish meals consumed, and age explained about 8% of the variation in number of chicken meals per week. There were no gender differences in the number of meals of each type. People less than 26 years old ate significantly more pork, chicken, and other meat meals and fewer shellfish meals than older people. People with higher incomes ate significantly more fish meals than those with lower incomes. Chinese individuals ate significantly more meals of pork, chicken, and other meat than other ethnic groups, and they ate only 26% of their meals at home, while others ate 33% of their meals at home. The data indicate a great deal of variation in the number of meals of fish, shellfish, and other meats eaten by the people interviewed, making dietary and risk assessments challenging

  10. Dietary oxidized poultry offal fat: broiler performance and oxidative stability of thigh meat during chilled storage

    AMC Racanicci

    2008-03-01

    Full Text Available Two experiments were conducted to evaluate the effects of dietary oxidized poultry offal fat on the performance of broilers and on the oxidative stability of dark chicken meat. One hundred and sixty male chicks were fed a corn-soybean meal diet containing 4% fresh or oxidized poultry fat from 10 to 47 days of age. Fresh fat was stored frozen until diets were produced, and oxidized fat was obtained by electrical heating (110 to 120 ºC. Birds were slaughtered at 47 days of age, and carcass characteristics were measured. Skinless and deboned thigh meat was stored chilled during 12 days, and samples were periodically collected to assess their quality and oxidative stability. Dietary oxidized fat did not affect bird performance or carcass characteristics. During chilled storage, meat color (L*, a* and b* was not affected by dietary treatments; however, TBARS (Thiobarbituric Acid Reactive Substances values were higher (P<0.05 in thigh meat from chickens fed the oxidized fat, indicating that oxidative stability was adversely affected.

  11. Phenolic Compounds from Wine as Natural Preservatives of Fish Meat

    Pedro Aredes Aredes-Fernández

    2013-01-01

    Full Text Available The aim of this work is to investigate the antibacterial effect of phenolic compound combinations and total polyphenols of Argentinean red wine varieties against Escherichia coli ATCC 35218 and Listeria monocytogenes using commercial fish meat as model food. Rutin-quercetin combination and three wine varieties (Cabernet Sauvignon, Malbec and Merlot caused cellular death of both bacteria on fish meat at 4 °C. Rutin-quercetin combination was effective on fish meat even at 20 °C. Clarified wines did not affect the bacteria, indicating that wine polyphenols are responsible for the observed effect. The use of wine phenolic compounds as antibacterial agent could be used to prevent contamination and extend the shelf life of fish meat. A big finding of this work is the use of rutin–quercetin combination as preservative for the conservation of fish meat and its transport to the fish market, which is an effective antibacterial agent even when the transport temperature is not constant.

  12. High pressure inactivation of relevant target microorganisms in poultry meat products and the evaluation of pressure-induced protein denaturation of marinated poultry under different high pressure treatments

    Schmidgall, Johanna; Hertel, Christian; Bindrich, Ute; Heinz, Volker; Toepfl, Stefan

    2011-03-01

    In this study, the possibility of extending shelf life of marinated poultry meat products by high pressure processing was evaluated. Relevant spoilage and pathogenic strains were selected and used as target microorganisms (MOs) for challenge experiments. Meat and brine were inoculated with MOs and treated at 450 MPa, 4 °C for 3 min. The results of inactivation show a decreasing pressure tolerance in the series Lactobacillus > Arcobacter > Carnobacterium > Bacillus cereus > Brochothrix thermosphacta > Listeria monocytogenes. Leuconostoc gelidum exhibited the highest pressure tolerance in meat. A protective effect of poultry meat was found for L. sakei and L. gelidum. In parallel, the influence of different marinade formulations (pH, carbonates, citrates) on protein structure changes during a pressure treatment was investigated. Addition of sodium carbonate shows a protection against denaturation of myofibrillar proteins and provides a maximum water-holding capacity. Caustic marinades allowed a higher retention of product characteristics than low-pH marinades.

  13. Design and testing of small scale fish meat bone separator useful for fish processing.

    Ali Muhammed, M; Manjunatha, N; Murthy, K Venkatesh; Bhaskar, N

    2015-06-01

    The present study relates to the food processing machinery and, more specifically machine for producing boneless comminuted meat from raw fish fillet. This machine is of belt and drum type meat bone separator designed for small scale fish processing in a continuous mode. The basic principal involved in this machine is compression force. The electric geared motor consists of 1HP and the conveyor belt has a linear velocity of 19 to 22 m min(-1), which was sufficient to debone the fish effectively. During the meat bone separation trials an efficiency up to 75 % on dressed fish weight basis was observed and with a capacity to separate 70 kg h(-1) of meat from fish at the machine speed of 25 rpm. During the trials, it was demonstrated that there was no significant change in the proximate composition of comminuted fish meat when compared to unprocessed fish meat. This design has a greater emphasis on hygiene, provision for cleaning-in-place (CIP) and gives cost effective need and reliability for small scale industries to produce fish meat in turn used for their value added products.

  14. Occurrence of Thermotolerant Campylobacter in Raw Poultry Meat, Environmental and Pigeon Stools Collected in Open-Air Markets.

    Bellio, Alberto; Traversa, Amaranta; Adriano, Daniela; Bianchi, Daniela Manila; Colzani, Alberto; Gili, Stefano; Dondo, Alessandro; Gallina, Silvia; Grattarola, Carla; Maurella, Cristiana; Zoppi, Simona; Zuccon, Fabio; Decastelli, Lucia

    2014-08-28

    Campylobacteriosis was the most commonly reported zoonosis for confirmed human cases in European Union during 2011. Poultry meat was very often implicated in Campylobacter infections in humans. In Italy commerce of raw poultry meat is common in open-air markets: these areas can be considered at high risk of bacterial contamination due to the high presence birds like pigeons. The aim of this study was to collect data about the contamination by thermotolerant Campylobacter of raw poultry meat commercialised in open-air markets, of work-surfaces in contact with poultry meat and of pigeon stools sampled in the market areas in Turin, Northern Italy. Between September 2011 and December 2012, 86 raw poultry meat samples, 86 environmental swabs and 108 animal samples were collected in 38 open-air markets. Analysis were carried out according to ISO10272-1:2006 standard. C.coli was detected in 2.3% (2/86) of raw poultry meat samples, whereas no swab (0/86) resulted positive. Of pigeon stool 28% (30/107) was positive for C.jejuni (83.3% C.jejuni subsp . jejuni and 16.7% C.jejuni subsp . doylei ). C.jejuni subsp. jejuni was isolated from 1 dead pigeon . Our results showed lower rates of contamination than those reported at retail in Europe. Although samples were collected in areas at high risk of contamination, raw poultry meat and work surfaces reported a low level of presence of thermotolerant Campylobacter . The high percentage of C.jejuni isolated from pigeon stools showed the importance of a continuous application of preventive measures by the food business operators and the surveillance activity by the Competent Authority.

  15. Data concerning radioactive pollution of poultry meat in the period following the Csernobil disaster [poultry, rabbit and game meat

    Szabo, S.A.

    1990-01-01

    Zones showing different degress of pollution appeared in Hungary following the Csernobil disaster, mainly as a function of climatic conditions /wind direction, rainfall/ prevailing in May 1986. The measurements carried out made possible to separate four degrees of pollution zones. The amounts of radiocaesium /134Cs, 137Cs, radioiodine /131I/, radiostrontium /90Sr/ and plutonium /239Pu/ pollution were examined in chicken-duck-goose-rabbit-roe-deer-pheasant-pigeon-wild duck, haremeat, as well as in duck and goose liver. The 131I, 134Cs and 137Cs activity was the highest in the period between May and August, 1986, in the duckmeat and duckliver. The greates caesium contamination was shown in roe-meat /155 Bq/kg/, the smallest in the pheasant 8 Bq/kg/ and haremeat /3 Bq/kg/. The difference can be explained by the diverse feeding-dietary circumstances and the different discriminative capacity of the various animal organisms concerning radionuclides

  16. High-performance liquid chromatography method validation for determination of tetracycline residues in poultry meat

    Vikas Gupta

    2014-01-01

    Full Text Available Background: In this study, a method for determination of tetracycline (TC residues in poultry with the help of high-performance liquid chromatography technique was validated. Materials and Methods: The principle step involved in ultrasonic-assisted extraction of TCs from poultry samples by 2 ml of 20% trichloroacetic acid and phosphate buffer (pH 4, which gave a clearer supernatant and high recovery, followed by centrifugation and purification by using 0.22 μm filter paper. Results: Validity study of the method revealed that all obtained calibration curves showed good linearity (r2 > 0.999 over the range of 40-4500 ng. Sensitivity was found to be 1.54 and 1.80 ng for oxytetracycline (OTC and TC. Accuracy was in the range of 87.94-96.20% and 72.40-79.84% for meat. Precision was lower than 10% in all cases indicating that the method can be used as a validated method. Limit of detection was found to be 4.8 and 5.10 ng for OTC and TC, respectively. The corresponding values of limit of quantitation were 11 and 12 ng. Conclusion: The method reliably identifies and quantifies the selected TC and OTC in the reconstituted poultry meat in the low and sub-nanogram range and can be applied in any laboratory.

  17. Escherichia coli and urinary tract infections: the role of poultry-meat.

    Manges, A R

    2016-02-01

    Extraintestinal pathogenic Escherichia coli (ExPEC) is the most common cause of community-acquired and hospital-acquired extraintestinal infections. The hypothesis that human ExPEC may have a food animal reservoir has been a topic of investigation by multiple groups around the world. Experimental studies showing the shared pathogenic potential of human ExPEC and avian pathogenic E. coli suggest that these extraintestinal E. coli may be derived from the same bacterial lineages or share common evolutionary roots. The consistent observation of specific human ExPEC lineages in poultry or poultry products, and rarely in other meat commodities, supports the hypothesis that there may be a poultry reservoir for human ExPEC. The time lag between human ExPEC acquisition (in the intestine) and infection is the fundamental challenge facing studies attempting to attribute ExPEC transmission to poultry or other environmental sources. Even whole genome sequencing efforts to address attribution will struggle with defining meaningful genetic relationships outside of a discrete food-borne outbreak setting. However, if even a fraction of all human ExPEC infections, especially antimicrobial-resistant ExPEC infections, is attributable to the introduction of multidrug-resistant ExPEC lineages through contaminated food product(s), the relevance to public health, food animal production and food safety will be significant. Copyright © 2016 European Society of Clinical Microbiology and Infectious Diseases. Published by Elsevier Ltd. All rights reserved.

  18. Role of poultry meat in a balanced diet aimed at maintaining health and wellbeing: an Italian consensus document

    Franca Marangoni

    2015-06-01

    Full Text Available The relationship between the consumption of meat and health is multifaceted, and it needs to be analyzed in detail, with specific attention to the relevant differences that characterize the effects of the different meat types, as yet considered by only a limited literature. A variable but moderate energy content, highly digestible proteins (with low levels of collagen of good nutritional quality, unsaturated lipids (mainly found in the skin and easily removed, B-group vitamins (mainly thiamin, vitamin B6, and pantothenic acid, and minerals (like iron, zinc, and copper make poultry meat a valuable food. Epidemiological studies performed across the world, in highly diverse populations with different food preferences and nutritional habits, provide solid information on the association between poultry consumption, within a balanced diet, and good health. Consumption of poultry meat, as part of a vegetable-rich diet, is associated with a risk reduction of developing overweight and obesity, cardiovascular diseases, and type 2 diabetes mellitus. Also, white meat (and poultry in particular is considered moderately protective or neutral on cancer risk. The relevance of poultry meat for humans also has been recognized by the UN Food and Agricultural Organization (FAO, who considers this widely available, relatively inexpensive food to be particularly useful in developing countries, where it can help to meet shortfalls in essential nutrients. Moreover, poultry meat consumption also contributes to the overall quality of the diet in specific ages and conditions (prior to conception, during pregnancy up to the end of breastfeeding, during growth, and in the geriatric age and is suitable for those who have an increased need for calorie and protein compared to the general population.

  19. Role of poultry meat in a balanced diet aimed at maintaining health and wellbeing: an Italian consensus document

    Marangoni, Franca; Corsello, Giovanni; Cricelli, Claudio; Ferrara, Nicola; Ghiselli, Andrea; Lucchin, Lucio; Poli, Andrea

    2015-01-01

    The relationship between the consumption of meat and health is multifaceted, and it needs to be analyzed in detail, with specific attention to the relevant differences that characterize the effects of the different meat types, as yet considered by only a limited literature. A variable but moderate energy content, highly digestible proteins (with low levels of collagen) of good nutritional quality, unsaturated lipids (mainly found in the skin and easily removed), B-group vitamins (mainly thiamin, vitamin B6, and pantothenic acid), and minerals (like iron, zinc, and copper) make poultry meat a valuable food. Epidemiological studies performed across the world, in highly diverse populations with different food preferences and nutritional habits, provide solid information on the association between poultry consumption, within a balanced diet, and good health. Consumption of poultry meat, as part of a vegetable-rich diet, is associated with a risk reduction of developing overweight and obesity, cardiovascular diseases, and type 2 diabetes mellitus. Also, white meat (and poultry in particular) is considered moderately protective or neutral on cancer risk. The relevance of poultry meat for humans also has been recognized by the UN Food and Agricultural Organization (FAO), who considers this widely available, relatively inexpensive food to be particularly useful in developing countries, where it can help to meet shortfalls in essential nutrients. Moreover, poultry meat consumption also contributes to the overall quality of the diet in specific ages and conditions (prior to conception, during pregnancy up to the end of breastfeeding, during growth, and in the geriatric age) and is suitable for those who have an increased need for calorie and protein compared to the general population. PMID:26065493

  20. Role of poultry meat in a balanced diet aimed at maintaining health and wellbeing: an Italian consensus document.

    Marangoni, Franca; Corsello, Giovanni; Cricelli, Claudio; Ferrara, Nicola; Ghiselli, Andrea; Lucchin, Lucio; Poli, Andrea

    2015-01-01

    The relationship between the consumption of meat and health is multifaceted, and it needs to be analyzed in detail, with specific attention to the relevant differences that characterize the effects of the different meat types, as yet considered by only a limited literature. A variable but moderate energy content, highly digestible proteins (with low levels of collagen) of good nutritional quality, unsaturated lipids (mainly found in the skin and easily removed), B-group vitamins (mainly thiamin, vitamin B6, and pantothenic acid), and minerals (like iron, zinc, and copper) make poultry meat a valuable food. Epidemiological studies performed across the world, in highly diverse populations with different food preferences and nutritional habits, provide solid information on the association between poultry consumption, within a balanced diet, and good health. Consumption of poultry meat, as part of a vegetable-rich diet, is associated with a risk reduction of developing overweight and obesity, cardiovascular diseases, and type 2 diabetes mellitus. Also, white meat (and poultry in particular) is considered moderately protective or neutral on cancer risk. The relevance of poultry meat for humans also has been recognized by the UN Food and Agricultural Organization (FAO), who considers this widely available, relatively inexpensive food to be particularly useful in developing countries, where it can help to meet shortfalls in essential nutrients. Moreover, poultry meat consumption also contributes to the overall quality of the diet in specific ages and conditions (prior to conception, during pregnancy up to the end of breastfeeding, during growth, and in the geriatric age) and is suitable for those who have an increased need for calorie and protein compared to the general population.

  1. Bioactive Peptides from Muscle Sources: Meat and Fish

    Catherine Stanton

    2011-08-01

    Full Text Available Bioactive peptides have been identified in a range of foods, including plant, milk and muscle, e.g., beef, chicken, pork and fish muscle proteins. Bioactive peptides from food proteins offer major potential for incorporation into functional foods and nutraceuticals. The aim of this paper is to present an outline of the bioactive peptides identified in the muscle protein of meat to date, with a focus on muscle protein from domestic animals and fish. The majority of research on bioactives from meat sources has focused on angiotensin-1-converting enzyme (ACE inhibitory and antioxidant peptides.

  2. Radiotracer studies of agrochemical residues in meat, milk and related products of livestock and poultry

    1987-01-01

    The joint FAO/IAEA programme was initiated in 1981 and terminates with this report. The specific objectives of the programme have been to evaluate the magnitude, fate and significance of agricultural chemical residues in edible tissues and by-products of livestock and poultry, aided by radiotracer techniques. It was anticipated that the data arising from studies conducted under this programme would be useful in assessing the toxicological significance of studied chemicals to exposed animals and to humans who may consume potentially polluted meat, milk or eggs. A separate abstract was prepared for each of the 13 papers in this report

  3. Detoxification of aflatoxin B1 in poultry and fish feed by various chemicals

    Nisa, A.U.; Hina, S.; Ejaz, N.

    2012-01-01

    In this study various poultry and fish feed samples were initially analyzed for presence of aflatoxin. All the samples were found contaminated with aflatoxin B I only. Contaminated samples were treated with different organic and inorganic chemicals to detoxify aflatoxin B 1 in poultry and fish feed samples. The maximum reduction in the aflatoxin Bl concentration was observed with 0.5% HCI as 14.20 ppb to 2.09 ppb (86.50%) in the poultry and 69.26 ppb to 10.46 ppb (84.89%) in fish feed samples.

  4. New scientific challenges - the possibilities of using selenium in poultry nutrition and impact on meat quality

    Marković, R.; Glišić, M.; Bošković, M.; Baltić, M. Ž.

    2017-09-01

    Physiological stress is one of many concerns facing modern broiler production. In conditions when birds are exposed to stress, supplementation of selenium, which is a crucial glutathione peroxidase enzymatic cofactor, increases the antioxidant capacity of the animals and decreases the harmful effects of free radicals. Dietary selenium improves production performance and health of animals, and positively affects the immune system, the quality, selenium content and fatty acid composition of meat and eggs. There are several different forms of selenium, the most common dietary supplements being an inorganic form (sodium selenite) and anorganic form (selenomethionine). However, in recent years, new forms of selenium, such as a 2-hydroxy-4-methylselenobutanoic acid (HMSeBA) and nanoselenium, which have more bioavailability, bioefficacy, and low toxicity have been designed. In this short comparative overview discusses the effects of inorganic, organic and nanoforms of selenium on production results, glutathione peroxidase activity, meat quality and level of toxicity in poultry.

  5. Cross-reactivity to fish and chicken meat - a new clinical syndrome

    Kuehn, A; Codreanu-Morel, F; Lehners-Weber, C

    2016-01-01

    fish and chicken meat in patients with allergy to chicken meat without sensitization to hen's eggs. METHODS: Patients with food allergy to fish and chicken meat (n = 29) or chicken meat only (n = 7) were recruited. IgE-reactive chicken proteins were identified (Edman, MS analysis) and quantified (ELISA...... for the fish homologues as well. Fish and chicken meat allergens were highly cross-reactive while high inhibition rates with fish or chicken allergens correlated with the patients' primary sensitization to fish or chicken. In cooked or roasted foods, enolase and aldolase were detectable in chicken breast while...

  6. Antioxidant Enzyme Activity, Iron Content and Lipid Oxidation of Raw and Cooked Meat of Korean Native Chickens and Other Poultry

    Muhlisin

    2016-05-01

    Full Text Available This study was conducted to observe antioxidant enzyme activity, iron content and lipid oxidation of Korean native chickens and other poultry. The breast and thigh meat of three Korean native chicken breeds including Woorimatdak, Hyunin black and Yeonsan ogye, and three commercial poultry breeds including the broiler, White Leghorn and Pekin duck (Anasplatyrhyncos domesticus were studied. The analyses of the antioxidant enzymes activity, iron content and lipid oxidation were performed in raw and cooked samples. The activity of catalase (CAT in the thigh meat was higher than that of the breast meat of three Korean native chickens and the broiler, respectively. The activity of glutathione peroxidase (GPx in the uncooked thigh meat of three Korean native chickens was higher than that of the breasts. The breast meat of Woorimatdak and Pekin duck had higher superoxide dismutase (SOD activity than the others, while only the thigh meat of Pekin duck had the highest activity. Cooking inactivated CAT and decreased the activity of GPx and SOD. The thigh meat of Woorimatdak, White Leghorn, Yeonsan ogye and Hyunin black contained more total iron than the breast meat of those breeds. The heme-iron lost during cooking ranged from 3.2% to 14.8%. It is noted that the thigh meat had higher thiobarbituric acid reactive substances values than the breast in all chicken breeds. Though Woorimatdak showed higher antioxidant enzyme activity and lower released-iron percentage among Korean native chickens, no differences were found on lipid oxidation. We confirm that the dark meat of poultry exhibited higher antioxidant enzyme activity and contained more iron than the white meat.

  7. Performance of food safety management systems in poultry meat preparation processing plants in relation to Campylobacter spp. contamination.

    Sampers, Imca; Jacxsens, Liesbeth; Luning, Pieternel A; Marcelis, Willem J; Dumoulin, Ann; Uyttendaele, Mieke

    2010-08-01

    A diagnostic instrument comprising a combined assessment of core control and assurance activities and a microbial assessment instrument were used to measure the performance of current food safety management systems (FSMSs) of two poultry meat preparation companies. The high risk status of the company's contextual factors, i.e., starting from raw materials (poultry carcasses) with possible high numbers and prevalence of pathogens such as Campylobacter spp., requires advanced core control and assurance activities in the FSMS to guarantee food safety. The level of the core FSMS activities differed between the companies, and this difference was reflected in overall microbial quality (mesophilic aerobic count), presence of hygiene indicators (Enterobacteriaceae, Staphylococcus aureus, and Escherichia coli), and contamination with pathogens such as Salmonella, Listeria monocytogenes, and Campylobacter spp. The food safety output expressed as a microbial safety profile was related to the variability in the prevalence and contamination levels of Campylobacter spp. in poultry meat preparations found in a Belgian nationwide study. Although a poultry meat processing company could have an advanced FSMS in place and a good microbial profile (i.e., lower prevalence of pathogens, lower microbial numbers, and less variability in microbial contamination), these positive factors might not guarantee pathogen-free products. Contamination could be attributed to the inability to apply effective interventions to reduce or eliminate pathogens in the production chain of (raw) poultry meat preparations.

  8. Microbiological characteristics of poultry meats - Results of inspections carried out in the province of Milano, Italy

    Guido Grilli

    2010-01-01

    Full Text Available Examinations were conducted in terms of microbiological quality/quantity (TMC, Coliforms, E. coli, S. aureus, Sulphate-reducing Clostridia, B. cereus, Salmonella spp. and Lysteria spp. and Campylobacter spp. on 240 poultry meat samples (chicken, turkey and quail acquired pursuant to the standards set by the Regional Plan of programming and coordination in the field of operations concerning official inspections of Lombardia animal origin and by a few private companies for self-inspection. The TMC was consistently low and in line with reports in the literature, as was the case with coliforms, E. coli, S. aureus, sulphatereducing Clostrides and B. cereus. In the case of Salmonella spp., only 5 samples tested positive: one for S. typhimurium and one for S. enteritidis (chicken; only one sample from turkey tested positive for S. blokley, and two out of five samples analysed from quail tested positive result for S. typhimurium. About 3% of the samples analyzed tested positive for Listeria monocitogenes, but they were within the legal limits. Research on Campylobacter thermophiles has involved only 50 samples, of which only 5 have tested positive. These results confirm the high quality of hygiene and cleanliness of poultry meat, in accordance with that reported in the national literature and with respect to EU norms.

  9. Prevalence and Characteristics of Salmonella and Campylobacter in Retail Poultry Meat in Japan.

    Furukawa, Ichiro; Ishihara, Tomoe; Teranishi, Hiroshi; Saito, Shioko; Yatsuyanagi, Jun; Wada, Eriko; Kumagai, Yuko; Takahashi, Shiho; Konno, Takayuki; Kashio, Hiroko; Kobayashi, Akihiko; Kato, Naoki; Hayashi, Ken-Ichi; Fukushima, Keisuke; Ishikawa, Kazuhiko; Horikawa, Kazumi; Oishi, Akira; Izumiya, Hidemasa; Ohnishi, Takahiro; Konishi, Yoshiko; Kuroki, Toshiro

    2017-05-24

    This study was performed to determine the prevalence, antimicrobial susceptibility, and genetic relatedness of Salmonella enterica subsp. enterica and Campylobacter spp. in poultry meat, and to analyze the association of genetic types of these bacteria with their geographical distribution and antimicrobial resistance profiles. Salmonella and Campylobacter isolates have been detected, respectively, in 54 and 71 samples out of 100 samples tested. Nine Salmonella serotypes were found, including S. enterica subsp. enterica serovar Infantis (33%), Schwarzengrund (12%), Manhattan (9%), and others. Campylobacter jejuni and C. coli were detected in 64 (64%) and 14 (14%) samples, respectively. S. enterica subsp. enterica isolates were very frequently resistant to tetracycline (78.3%) and streptomycin (68.3%). Many C. jejuni and C. coli isolates were resistant to sulfamethoxazole/trimethoprim (90.5%), nalidixic acid (47.3%), ampicillin (45.9%), and ciprofloxacin (40.5%). Cluster analysis was performed for the Salmonella isolates using pulsed-field gel electrophoresis (PFGE) data. For Campylobacter isolates, the cluster analysis was based on both PFGE and comparative genomic fingerprinting. The molecular typing results were compared with the information about antimicrobial resistance and geographical locations in which the poultry meat was produced. This analysis revealed that C. jejuni strains with a particular genotype and antimicrobial resistance profile are spreading in specific areas of Japan.

  10. Supplying the energy demand in the chicken meat processing poultry with biogas

    Adriano Henrique Ferrarez

    2016-01-01

    Full Text Available The main use of electrical energy in the chicken meat processing unit is refrigeration. About 70% of the electricity is consumed in the compressors for the refrigeration system. Through this study, the energetic viability of using biogas from poultry litter in supplying the demand for the refrigeration process was found. The meat processing unit studied has the potential to process about a hundred and sixty thousand chickens a day. The potential biogas production from poultry litter is 60,754,298.91 m3.year-1. There will be a surplus of approximately 8,103MWh per month of electric energy generated from biogas. An economic analysis was performed considering a planning horizon of 20 years and the discount rate of 12% per year. The economic analysis was performed considering scenario 1: sale of all electricity generated by the thermoelectric facility, and scenario 2: sale of the surplus electricity generated after complying with the demands of the refrigeration process and all other electrical energy and thermal energy use. Economic indicators obtained for scenarios 1 and 2 were favorable for the project implementation.

  11. Isolation and detection of Listeria monocytogenes in poultry meat by standard culture methods and PCR

    Kureljušić, J.; Rokvić, N.; Jezdimirović, N.; Kureljušić, B.; Pisinov, B.; Karabasil, N.

    2017-09-01

    Listeria is the genus of a bacteria found in soil and water and some animals, including poultry and cattle. It can be present in raw milk and food made from raw milk. It can also live in food processing plants and contaminate a variety of processed meats. Microscopically, Listeria species appear as small, Gram-positive rods, which are sometimes arranged in short chains. In direct smears, they can be coccoid, so they can be mistaken for streptococci. Longer cells can resemble corynebacteria. Flagella are produced at room temperature but not at 37°C. Haemolytic activity on blood agar has been used as a marker to distinguish Listeria monocytogenes among other Listeria species, but it is not an absolutely definitive criterion. Further biochemical characterization is necessary to distinguish between the different Listeria species. The objective of this study was to detect, isolate and identify Listeria monocytogenes from poultry meat. Within a period of six months from January to June 2017, a total of 15 samples were collected. Three samples were positive for the presence of Listeria monocytogenes. Biochemical and microbiological tests as well as PCR technique using specific primers were used to confirm L. Monocytogenes in the samples.

  12. Injuries of Repetitive Efforts in Workers from the Poultry Meat Industry: A Bibliometric Analysis of Literature

    Alexandre Crespo Coelho S. Pinto

    2018-01-01

    Full Text Available Injuries of repetitive efforts constitute one of the prime causes of absenteeism in the workplace, bear a considerable cost for the public health system and can cast doubt on the sustainability of a company. The objective of this paper is to build, in the researchers, the needed knowledge to choose a set of relevant scientific articles about repetitive strain injuries in the poultry meat industry, aiming to identify characteristics in those scientific publications that have the potential to contribute to the topic of this paper. The research is characterized as exploratory-descriptive, and draws on primary and secondary data sources. The study involves the application of a method for the selection and analysis of the selected articles. To this end, the method utilized was the knowledge development process—constructivist (Proknow-C, as the theoretical intervention instrument. Within the process development, a portfolio of 16 articles aligned to the research and scientifically recognized with the main periodicals, papers, authors and keywords was obtained. The ProKnow-C process allowed us to identify opportunities in the literature about injuries in the poultry meat industry and showed opportunities for future research. This paper, under the constructivist perspective, presents a structured process to build, in the researcher, the necessary knowledge for the identification, selection and analysis of relevant scientific articles relating to research context and, for these articles, find prominences and opportunities for a research theme without similar publications.

  13. Antibiotic susceptibility and prevalence of foodborne pathogens in poultry meat in Romania.

    Dan, Sorin Daniel; Tăbăran, Alexandra; Mihaiu, Liora; Mihaiu, Marian

    2015-01-15

    The occurrence of pathogenic strains in poultry meat is of growing concern in Romania. Another problem found on a global level is the continuous increase of antimicrobial resistance in bacteria isolated from food. This study aimed to evaluate the prevalence of pathogenic bacteria in poultry carcasses obtained in Romania in 2012-2013 and to reveal the most prevalent patterns of antimicrobial resistance in the isolated strains. A total of 144 broiler chicken carcasses were evaluated according to classical microbiological methods. The DNA was extracted from the bacterial colonies and the resistance genes were identified by PCR. In 2012, 47.2% of the samples revealed at least one of the following bacteria: Campylobacter jejuni (9.72%; n = 7), Salmonella enterica serotype Enteritidis (4.17%; n = 3), Listeria monocytogenes (15.28%; n = 11), and Escherichia coli (16.67%; n = 12). In 2013, the number of positive samples of pathogenic bacteria decreased, although Campylobacter jejuni was isolated in a higher percentage (20.8% vs. 9.72%). The percentage of multidrug-resistant (MDR) bacteria was high (23%); the most prevalent pattern included resistance to tetracycline, sulfonamides, and quinolones/fluoroquinolones. All the resistant Salmonella and E. coli strains were tested for the presence of characteristic resistance genes (Kn, bla(TEM), tetA, tetB, tetG, DfrIa, aadA1a, Sul) and revealed that these isolates represent an important reservoir in the spread of this phenomenon. Our findings suggest that Romania urgently needs an integrated surveillance system within the entire chain, for drug-resistant pathogens isolated from poultry meat.

  14. Meat and fish freshness inspection system based on odor sensing.

    Najam ul Hasan; Ejaz, Naveed; Ejaz, Waleed; Kim, Hyung Seok

    2012-11-09

    We propose a method for building a simple electronic nose based on commercially available sensors used to sniff in the market and identify spoiled/contaminated meat stocked for sale in butcher shops. Using a metal oxide semiconductor-based electronic nose, we measured the smell signature from two of the most common meat foods (beef and fish) stored at room temperature. Food samples were divided into two groups: fresh beef with decayed fish and fresh fish with decayed beef. The prime objective was to identify the decayed item using the developed electronic nose. Additionally, we tested the electronic nose using three pattern classification algorithms (artificial neural network, support vector machine and k-nearest neighbor), and compared them based on accuracy, sensitivity, and specificity. The results demonstrate that the k-nearest neighbor algorithm has the highest accuracy.

  15. Meat and Fish Freshness Inspection System Based on Odor Sensing

    Hyung Seok Kim

    2012-11-01

    Full Text Available We propose a method for building a simple electronic nose based on commercially available sensors used to sniff in the market and identify spoiled/contaminated meat stocked for sale in butcher shops. Using a metal oxide semiconductor-based electronic nose, we measured the smell signature from two of the most common meat foods (beef and fish stored at room temperature. Food samples were divided into two groups: fresh beef with decayed fish and fresh fish with decayed beef. The prime objective was to identify the decayed item using the developed electronic nose. Additionally, we tested the electronic nose using three pattern classification algorithms (artificial neural network, support vector machine and k-nearest neighbor, and compared them based on accuracy, sensitivity, and specificity. The results demonstrate that the k-nearest neighbor algorithm has the highest accuracy.

  16. Performance of Food Safety Management Systems in Poultry Meat Preparation Processing Plants in Relation to Campylobacter spp. Contamination.

    Sampers, I.; Jacxsens, L.; Luning, P.A.; Marcelis, W.J.; Dumoulin, F.H.J.N.

    2010-01-01

    A diagnostic instrument comprising a combined assessment of core control and assurance activities and a microbial assessment instrument were used to measure the performance of current food safety management systems (FSMSs) of two poultry meat preparation companies. The high risk status of the

  17. Identification and assessment of potential vulnerabilities in the poultry meat production chain to dangerous agents and substances

    Schwägele, F.C.; Andrée, S.; Beraquet, N.; Castrillon, M.; Winkel, C.; Garforth, D.; Cnossen, H.J.; Lucas Luijckx, N.B.; Ayalew, G.

    2009-01-01

    The specific targeted European research project ΣChain (2006) addresses existing as well as potential vulnerabilities within food chains. One of the food chains within the focus of ΣChain is dealing with poultry meat. Fundamental for the assessment of potential vulnerabilities in the chain is basic

  18. Survival of Salmonella Typhimurium in poultry-based meat preparations during grilling, frying and baking.

    Roccato, Anna; Uyttendaele, Mieke; Cibin, Veronica; Barrucci, Federica; Cappa, Veronica; Zavagnin, Paola; Longo, Alessandra; Ricci, Antonia

    2015-03-16

    The burden of food-borne diseases still represents a threat to public health; in 2012, the domestic setting accounted for 57.6% of strong-evidence EU food-borne Salmonella outbreaks. Next to cross-contamination, inadequate cooking procedure is considered as one of the most important factors contributing to food-borne illness. The few studies which have assessed the effect of domestic cooking on the presence and numbers of pathogens in different types of meat have shown that consumer-style cooking methods can allow bacteria to survive and that the probability of eating home-cooked poultry meat that still contains surviving bacteria after heating is higher than previously assumed. Thus, the main purpose of this study was to reproduce and assess the effect of several types of cooking treatments (according to label instructions and not following label instructions) on the presence and numbers of Salmonella Typhimurium DT 104 artificially inoculated in five types of poultry-based meat preparations (burgers, sausages, ready-to-cook-kebabs, quail roulades and extruded roulades) that are likely to be contaminated by Salmonella. Three contamination levels (10 cfu/g; 100 cfu/g and 1000 cfu/g) and three cooking techniques (grilling, frying and baking) were applied. Cooking treatments performed according to label instructions eliminated Salmonella Typhimurium (absence per 25g) for contamination levels of 10 and 100 cfu/g but not for contamination levels of 1000 cfu/g. After improper cooking, 26 out of 78 samples were Salmonella-positive, and 23 out of these 26 samples were artificially contaminated with bacterial loads between 100 and 1000 cfu/g. Nine out of 26 samples provided quantifiable results with a minimum level of 1.4MPN/g in kebabs (initial inoculum level: 100 cfu/g) after grilling and a maximum level of 170MPN/g recorded in sausages (initial inoculum level: 1000 cfu/g) after grilling. Kebabs were the most common Salmonella-positive meat product after cooking

  19. Heterogeneous Risk Perceptions: The Case of Poultry Meat Purchase Intentions in Finland

    Johanna Mäkelä

    2013-10-01

    Full Text Available This study focused on the heterogeneity of consumer reactions, measured through poultry meat purchase intentions, when facing three cases of risk. The heterogeneity was analysed by latent class logistic regression that included all three risk cases. Approximately 60% of the respondents belonged to the group of production risk avoiders, in which the intention to purchase risk food was significantly lower than in the second group of risk neutrals. In addition to socio-demographic variables, the purchase intentions were statistically associated with several attitude-based variables. We highlighted some policy implications of the heterogeneity. Overall, the study demonstrated that risk matters to consumers, not all risk is equal, and consumer types react somewhat differently to different types of risk.

  20. Heterogeneous risk perceptions: the case of poultry meat purchase intentions in Finland.

    Heikkilä, Jaakko; Pouta, Eija; Forsman-Hugg, Sari; Mäkelä, Johanna

    2013-10-11

    This study focused on the heterogeneity of consumer reactions, measured through poultry meat purchase intentions, when facing three cases of risk. The heterogeneity was analysed by latent class logistic regression that included all three risk cases. Approximately 60% of the respondents belonged to the group of production risk avoiders, in which the intention to purchase risk food was significantly lower than in the second group of risk neutrals. In addition to socio-demographic variables, the purchase intentions were statistically associated with several attitude-based variables. We highlighted some policy implications of the heterogeneity. Overall, the study demonstrated that risk matters to consumers, not all risk is equal, and consumer types react somewhat differently to different types of risk.

  1. General aspects concerning strictly meat and fish transmitted parasitic infections

    Daniele Crotti

    2012-03-01

    Full Text Available All helminths parasitosis transmitted to humans trough ingestion of infested fleshes, where man is definitive host too, are represented by four groups of helminths: the cestodes Dyphyllobothrium spp and Spirometra spp. (Sparganum proliferum is the name of the immature plerocercoid larva, the trematodes Opisthorchis Clonorchis “group” (many could be the genera and species involved, and the nematode Capillaria philippinensis. So, for fishes humans foods (fresh or salted water the control and prevention in veterinary health must be directed to investigation regarding intermediate stages of these parasites in fishes for human alimentation; if present, they must be eliminated. The helminths parasitosis transmitted to humans trough ingestion of infected mammals meats, are represented by taeniasis (Taenia saginata, T. solium and T. saginata asiatica, where man id definitive host and the infection is caused by ingestion of bovine or swine meat, containing larvae of these cestodes, and by trichinellosis, where humans represent a intermediate stage, and the eventual pathology is caused as by adult (acute infection as by larvae (chronic infection of this nematode: usually the meats responsible are infected pork, wild pork or horse (Trichinella spp. Is inside the meats of these animals. So the veterinary control and prophylaxis are necessary to avoid this disease and preventing the infection that could be severe.

  2. Effect of acute heat stress and slaughter processing on poultry meat quality and postmortem carbohydrate metabolism.

    Wang, R H; Liang, R R; Lin, H; Zhu, L X; Zhang, Y M; Mao, Y W; Dong, P C; Niu, L B; Zhang, M H; Luo, X

    2017-03-01

    This study investigated the effects of acute heat stress and slaughter processing on poultry meat quality and carbohydrate metabolism. Broilers (200) were randomly divided into 2 groups receiving heat stress (HS; 36°C for one h), compared to a non-stressed control (C). At slaughter, each group was further divided into 2 groups for slaughter processing (L = laboratory; F = commercial factory). L group breasts were removed immediately after bleeding without carcass scalding or defeathering, and stored at 4°C. F group broilers were scalded (60°C, 45 s) after bleeding and defeathering. Then the breasts were removed and cooled in ice water until the core temperature was ≤4°C. Rates of Pectoralis core temperature and pH decline were changed by slaughter processing, but only HS affected ultimate pH in group L. HS muscles had higher L* values (P  0.05). Sarcoplasmic protein solubility was higher in F processed birds (P < 0.05). HS decreased the solubility of myofibrillar and total protein in the L-slaughtered birds. Thus, HS caused a higher frequency of accelerated muscle glycolysis than controls. Factory processing (chilling) could not completely eliminate the effects of accelerated glycolysis caused by pre-slaughter HS. © 2016 Poultry Science Association Inc.

  3. Incidence of Salmonella Infantis in poultry meat and products and the resistance of isolates to antimicrobials

    Kalaba, V.; Golić, B.; Sladojević, Ž.; Kalaba, D.

    2017-09-01

    Globalisation, climate change, changes in eating habits and the food industry, modern animal husbandry and market demands often have a negative impact on quality assurance, food safety and animal health. After the eradication of some zoonotic diseases that previously often jeopardized the human population, today in developed countries, the focus is mainly on the control of zoonoses transmitted by food. Salmonella is one of the most common pathogens that can be transmitted from animals to humans, and its reservoirs are poultry, cattle and pigs, so one transmission route to humans is from contaminated food of animal origin. Multidrug-resistant isolates of Salmonella, which can transfer their resistance genes to other microorganisms, are considered a serious threat to public health. Control of Salmonella primarily depends on a good monitoring system and knowledge of the presence of serovars and strains in an epizootiological area. During the first nine months of 2016, 1321 samples of poultry meat and products were examined, among which 108 harboured Salmonella. Altogether, 29 of the 108 isolates (26.85%) were Salmonella Infantis. For all 29 S. Infantis isolates, antimicrobial resistance was tested by the disc diffusion method. The isolates showed 100% resistance to amoxicillin, and nalidixic acid.

  4. Standard Practice for Irradiation of Fresh and Frozen Red Meat and Poultry to Control Pathogens and Other Microorganisms

    American Society for Testing and Materials. Philadelphia

    2008-01-01

    1.1 This practice outlines procedures for the irradiation of fresh or frozen meat and poultry. Note 1—The Codex Alimentarius Commission defines meat as “the edible part of any mammal” and poultry as “any domesticated bird, including chicken, turkeys, ducks, geese, guinea-fowls, or pigeons” (CAC/MISC 5). Note 2—Current U.S. regulations limit the definition of livestock species to cattle, sheep, swine, goat, horse, mule, or other equine and poultry species to chicken, turkey, duck, goose, and guinea (2, 3). 1.2 This practice covers absorbed doses used for inactivation of parasites and reduction of bacterial load in fresh and frozen red meat and poultry. Such doses are typically less than 10 kGy. 1.3 This practice addresses irradiation of pre-packaged product for retail sale or for use as an ingredient in other products. It also addresses the in-line irradiation of unpackaged product. 1.4 This standard does not purport to address all of the safety concerns, if any, associated with its use. It i...

  5. Effects of freezing-thawing on sensory descriptive profiles of cooked poultry breast meat

    ZHUANG Hong

    2014-12-01

    Full Text Available Freezing is a common method used by consumers to extend meat shelf life and by researchers to allow for subsequent meat quality assessments and processing.However,the effects of freezing on the sensory quality of cooked poultry breast meat are not well documented.The objective of this study was to compare sensory quality profiles of fresh and frozen/thawed chicken breast fillets (pectoralis major.Breast fillets were removed from carcasses within 24 h postmortem and either cooked from a fresh state or placed in a -20℃ freezer.Frozen samples were thawed by three different methods:thawing during cooking directly from a frozen state (0 h,thawing in 20℃ water for 2 h prior to cooking (2 h,or thawing at 4℃ for 24 h prior to cooking (24 h.A control treatment with fillets cooked directly from a fresh state was used.Fillets were cooked to an endpoint temperature of 78℃ and sensory quality was evaluated by trained descriptive panelists using 0~15 universal intensity scales.Results show that there were not treatment differences (P>0.05 in the average intensity scores for any of the descriptive flavor attributes or for 5 of the descriptive texture attributes (cohesiveness,hardness,juiciness,wad size,and wetness of wad.However,the intensity scores for cohesiveness of mass,rate of breakdown,and chewiness were significantly different among the treatments (P<0.05.Cohesiveness of mass intensity scores for 0h and 24 h fillets were significantly higher than 2 h samples.Fillets cooked directly from a frozen state (0 h had significantly higher intensity scores for rate of breakdown and chewiness than fresh controls and 2 h samples,respectively.These results indicate that freezing-thawing does not affect sensory flavor quality;however,it may change the texture attributes of cooked chicken breast meat products.The effects on meat texture depend on thawing methods prior to cooking.

  6. Meat, fish and egg intake and risk of breast cancer.

    Holmes, Michelle D; Colditz, Graham A; Hunter, David J; Hankinson, Susan E; Rosner, Bernard; Speizer, Frank E; Willett, Walter C

    2003-03-20

    Intakes of animal protein, meat, and eggs have been associated with breast cancer incidence and mortality in ecological studies, but data from long-term prospective studies are limited. We therefore examined these relationships in the Nurses' Health Study. We followed 88,647 women for 18 years, with 5 assessments of diet by food frequency questionnaire, cumulatively averaged and updated over time. We calculated the relative risks (RR) and 95% confidence intervals (95% CI) for risk of developing invasive breast cancer, over categories of nutrient and food intake. During follow-up, 4,107 women developed invasive breast cancer. Compared to the lowest quintile of intake, the RR and 95% CI for the highest quintile of intake were 1.02 (0.92-1.14) for animal protein, 0.93 (0.83-1.05) for red meat and 0.89 (0.79-1.00) for all meat. Results did not differ by menopausal status or family history of breast cancer. We found no evidence that intake of meat or fish during mid-life and later was associated with risk of breast cancer. Copyright 2003 Wiley-Liss, Inc.

  7. Risk factors and spatial distribution of extended spectrum ?-lactamase-producing- Escherichia coli at retail poultry meat markets in Malaysia: a cross-sectional study

    Aliyu, A. B.; Saleha, A. A.; Jalila, A.; Zunita, Z.

    2016-01-01

    Background The significant role of retail poultry meat as an important exposure pathway for the acquisition and transmission of extended spectrum ?-lactamase-producing Escherichia coli (ESBL-EC) into the human population warrants understanding concerning those operational practices associated with dissemination of ESBL-EC in poultry meat retailing. Hence, the objective of this study was to determine the prevalence, spatial distribution and potential risk factors associated with the disseminat...

  8. Quality characteristics of broiler chicken meat from free-range and industrial poultry system for the consumers.

    da Silva, Débora Cristina Fernandes; de Arruda, Alex Martins Varela; Gonçalves, Alex Augusto

    2017-06-01

    The aim of this study was to determine and compare the quality parameters of broiler chicken meat from free-range and industrial poultry system. Proximate composition, color, pH, shear force, microbial quality and sensory characteristics were evaluated. Both free-range and industrial chicken meat presented PSE (pale, soft and exudative) anomaly ( L * > 53). An inverse correlation between lightness, pH and shear force was observed. The free range broiler meat had higher yellow color ( b * 11.56) and shear force (2.75 kgf) and lower red color ( a * 1.65) and pH (5.75) in comparison to the industrial broiler meat, due intensive physical activity on growing phase and influence of the pre-slaughter stress on the rigor mortis. The thigh cut from free range broiler meat showed higher protein levels (18.00%), while to the thigh and drumstick cuts of industrial broiler meat showed higher total fat levels (3.4 and 5.0%, respectively). In general, each strain and chickens producing methods gave the peculiar characteristics to meat (chemical, physical, microbiological and sensorial).

  9. Validation of methods for determination of free water content in poultry meat

    Jarmila Žítková

    2007-01-01

    Full Text Available Methods for determination of free water content in poultry meat are described in Commission Regulation EEC No 1538/91 as amended and in ČSN 57 3100. Two of them (method A and D have been validated in conditions of a Czech poultry processing plant. The capacity of slaughtering was 6000 pieces per hour and carcasses were chilled by air with spraying. All determinations were carried out in the plant’s lab and in the lab of the Institute of Food Technology. Method A was used to detect the amount of water lost from frozen chicken during thawing in controlled conditions. Twenty carcasses from six weight groups (900 g–1400 g were tested. The average values of thaw loss water contents ranged between 0.46% and 1.71%, the average value of total 120 samples was 1.16%. The results were compared with the required maximum limit value of 3.3%. The water loss content was in negative correlation with the weight of chicken (r = –0.56. Method D (chemical test has been applied to determine the total water content of certain poultry cuts. It involved the determination of water and protein contents of 62 representative samples in total. The average values of ratio of water weight to proteins weight WA/RPA were in breast fillets 3.29, in legs with a portion of the back 4.06, legs 4.00, thighs 3.85 and drumsticks 4.10. The results corresponded to the required limit values for breast fillets 3.40 and for leg cuts 4.15. The ratio of water weight to proteins weight WA/RPA was correlated with the weight of chicken for breast fillets negatively (r = –0.61 and for leg cuts positively (r = 0.70. Different correlations can be explained by the distribution of water, protein and fat in carcasses. The evaluation of methods in the parameter of percentage ratio of the average value to the limit showed that method D (results were at the level of 97% of the limit was more exact than method A (results were at the level 32% of the limit but it is more expensive. Both methods

  10. The physical and microbiological quality of chicken meat in the different type of enterprise poultry slaughterhouse: a case study in Karanganyar District

    Hertanto, B. S.; Nurmalasari, C. D. A.; Nuhriawangsa, A. M. P.; Cahyadi, M.; Kartikasari, L. R.

    2018-01-01

    The aim of this study was to determine the physical and microbiological quality of chicken meat produced by the different type of enterprise slaughterhouse in Karanganyar District. The number of 20 poultry slaughterhouses was determined by convenience sampling method. The samples of chicken meat were randomly collected from medium enterprise poultry slaughterhouses (n=12) and small enterprise poultry slaughterhouses (n=8). A survey was carried out among poultry slaughterhouses in Karanganyar District. All the samples were subjected to physical quality consisted of pH test, texture, and color, while microbiological quality consisted of total plate count, microbial detection of Escherichia coli and Salmonella. The data were analyzed using descriptive quantitative analysis. The study showed that chicken meat in 6 small enterprise slaughterhouses and 11 medium enterprise slaughterhouses had normal pH of 5.81 - 6.3. Color and texture of chicken meats had relatively normal in both small and medium enterprise slaughterhouses. The total plate count of chicken meat showed in both small and medium enterprise slaughterhouses was 1x101 CFU/gr, and Salmonella was detected in 1 medium enterprise slaughterhouse. The overall results of the study suggest that the potential risk of chicken meat contamination depends on the processing of chicken meat in poultry slaughterhouses.

  11. Effects of microbial aerosol in poultry house on meat ducks’ immune function

    Guanliu YU

    2016-08-01

    Full Text Available The aim of this study was to evaluate effects of microbial aerosols on immune function of ducks and shed light on the establishment of microbial aerosol concentration standards for poultry. A total of 1800 1-d-old Cherry Valley ducks were randomly divided into 5 groups (A, B, C, D and E with 360 ducks in each. To obtain objective data, each group had three replications. Concentrations of airborne bacteria, fungi, endotoxin in different groups were created by controlling ventilation and bedding cleaning frequency. Group A was the control group and hygienic conditions deteriorated progressively from group B to E. A 6-stage Andersen impactor was used to detect the aerosol concentration of aerobes, gram-negative bacteria, fungi and AGI-30 microbial air sampler detect the endotoxin, and Composite Gas Detector detect the noxious gas. In order to assess the immune function of meat ducks, immune indicators including H5 AIV antibody titer, IgG, IL-2, T-lymphocyte transformation rate, lysozyme and immune organ indexes were evaluated. Correlation coefficients were also calculated to evaluate the relationships among airborne bacteria, fungi, endotoxin and immune indicators. The results showed that the concentration of airborne aerobe, gram-negative bacteria, fungi, endotoxin have a strong correlation to H5 AIV antibody titer, IgG, IL-2, T-lymphocyte transformation rate, lysozyme and immune organ indexes, respectively. In addition, when the concentration of microbial aerosol reach the level of group D, serum IgG (6 - 8 weeks, lysozyme (4 week were significantly higher than in group A (P < 0.05; serum IL-2 (7 and 8 weeks , T-lymphocyte transformation rate, lysozyme (7 and 8 weeks, spleen index (6 and 8 weeks and bursa index (8 week were significantly lower than in group A(P < 0.05 or P < 0.01. The results indicated that a high level of microbial aerosol adversely affected the immune level of meat ducks. The microbial aerosol values in group D provide a basis

  12. Vancomycin resistance in Enterococcus faecium isolated from Danish chicken meat is located on a pVEF4-like plasmid persisting in poultry for 18 years

    Leinweber, Helena Augusta Katharina; Alotaibi, Sulaiman Mohammed I; Overballe-Petersen, Søren

    2018-01-01

    traits of VREfm in Danish retail chicken meat. Three out of 40 samples (7.5%) from two slaughterhouses yielded VREfm (vancomycin MIC > 32mg/L). This is the first report of VREfm in Danish retail poultry meat since 2010 (DANMAP). All three VREfm belonged to the sequence type ST32, cluster type CT1068...

  13. Polybrominated diphenyl ethers (PBDEs) in US meat and poultry: 2012-13 levels, trends and estimated consumer exposures.

    Lupton, Sara J; Hakk, Heldur

    2017-09-01

    Polybrominated diphenyl ethers (PBDEs) are a class of brominated flame retardants whose use has contaminated foods and caused subsequent human exposures. To address the issue of possible human exposure, samples from a 2012-13 US meat and poultry (beef, pork, chicken, turkey) study were analysed for seven PBDEs. The mean summed concentrations of the seven BDE congeners (ΣPBDE) from beef, pork, chicken and turkey were 0.40, 0.36, 0.19, and 0.76 ng g -1 lipid weight (lw). The range of ΣPBDEs for all meat classes was 0.01-15.78 ng g -1 lw. A comparison of this study with a 2007-08 study revealed a decline in the median ΣPBDEs for all four meat classes, a reduction of 25.9% to 70.0%, with pork, chicken and turkey PBDE residues being statistically lower relative to the 2007-08 study. BDEs 47 and 99 contributed the most to the ΣPBDE concentrations, indicating likely animal exposures to the penta-BDE formulation. Based on the reported data an estimate of US consumer daily intake of PBDEs from meat and poultry was 6.42 ng day -1 .

  14. Studies on importance of using meat, fish and their derivates in athletes diet

    Sorin Barbuica

    2015-05-01

    Full Text Available Due to the high nutritional value and especially due to its class I protein content, meat and fish are needed during exercise and sports especially during speed and strength exercises. This paper presents a study on the use of meat, fish and their derivatives in Athletes diet.

  15. The freezing and thawing of water in poultry meat and vegetables irradiated by electrons at doses of 0.1-4 kGy

    Dubini, B.; Montecchia, F.; Ponzi-Bossi, M.G.; Messina, G.

    1993-01-01

    Poultry meat and some vegetables, irradiated by 5 MeV electrons (0.1-4 kGy), were analysed by differential scanning calorimetry, from 24 h after irradiation. The temperature and enthalpy transitions of the water contained in the irradiated samples were measured and compared with those of unirradiated samples. The authors analysed 18 meat and 10 vegetable samples for each irradiation dose together with a similar number of unirradiated controls. The mean supercooling temperatures of water in the irradiated poultry meat samples and in some vegetables are significantly lower than those of controls. Moreover, the freezing enthalpies of the irradiated poultry breast are significantly lower than those of controls, while they are unchanged in the other cases. The mean ice melting temperatures and enthalpies are similar for all samples. The amount of the lowering of the water-ice transition depends on the nature of the sample and is highest in poultry breast and lowest in vegetables. (author)

  16. Extended-spectrum beta-lactamase-producing Escherichia coli and Klebsiella pneumoniae in local and imported poultry meat in Ghana.

    Eibach, Daniel; Dekker, Denise; Gyau Boahen, Kennedy; Wiafe Akenten, Charity; Sarpong, Nimako; Belmar Campos, Cristina; Berneking, Laura; Aepfelbacher, Martin; Krumkamp, Ralf; Owusu-Dabo, Ellis; May, Jürgen

    2018-04-01

    Antibiotic use in animal husbandry has raised concerns on the spread of resistant bacteria. Currently animal products are traded globally with unprecedented ease, which has been challenging the control of antimicrobial resistance. This study aims to detect and characterize extended-spectrum beta-lactamase (ESBL)-producing Escherichia coli and Klebsiella pneumoniae from imported and locally produced poultry products sold in Ghana. Local and imported chicken meat was collected from 94 stores and markets throughout Kumasi (Ghana) and cultured on selective ESBL screening agar. Phenotypic ESBL-producing E. coli and K. pneumoniae isolates were confirmed by combined disc test and further characterized by antibiotic susceptibility testing, amplification of the bla CTX-M , bla TEM and bla SHV genes as well as multilocus sequence typing (MLST) and linked to the country of origin. Out of 200 meat samples, 71 (36%) samples revealed 81 ESBL-producing isolates (46 E. coli and 35 K. pneumoniae), with 44% (30/68) of local poultry and 31% (41/132) of imported products being contaminated. Most ESBL-producing isolates harboured the bla CTX-M-15 gene (61/81, 75%) and the dominant Sequence Types (ST) were ST2570 (7/35, 20%) among K. pneumoniae and ST10 (5/46, 11%) among E. coli. High numbers of ESBL-producing bacteria, particularly on local but also imported poultry meat, represent a potential source for human colonization and infection as well as spread within the community. Surveillance along the poultry production-food-consumer chain would be a valuable tool to identify sources of emerging multidrug resistant pathogens in Ghana. Copyright © 2018 Elsevier B.V. All rights reserved.

  17. Poultry as reservoir hosts for fishborne zoonotic trematodes in Vietnamese fish farms.

    Anh, Nguyen Thi Lan; Madsen, Henry; Dalsgaard, Anders; Phuong, Nguyen Thi; Thanh, Dao Thi Ha; Murrell, K Darwin

    2010-05-11

    Fishborne zoonotic trematodes (FZT) are widespread in Vietnam and Southeast Asia. It is now recognized that the risk of being infected from eating raw fish dishes applies not only to humans, but also to domestic animals (e.g., cats, dogs, and pigs) and fish-eating birds. The role of ducks and chicken, commonly raised on fish farms, as reservoir hosts, however, has not been adequately investigated. To study this question, chickens and ducks from integrated poultry-fish farms in Nghia Lac and Nghia Phu communes, Nam Dinh province, Vietnam were surveyed for FZT infections. A total of 50 ducks and 50 chickens from each commune were examined. Results revealed that 12% of chickens and 30% of ducks were infected with various species of trematodes, including two zoonotic species, Centrocestus formosanus and Echinostoma cinetorchis. Both occurred in chickens whereas only E. cinetorchis was found in ducks. Prevalence of these zoonotic species was 12% and 7% in ducks and chickens, respectively. Among other trematodes, Hypoderaeum conoideum, also a zoonotic fluke, was the most prevalent (20-30%). The feeding of snails and fish remains to poultry, either intentionally or by discharge of waste from the slaughter of ducks and chickens into the ponds, was identified as risk factors for trematode infection. The FZT species and low prevalence found in poultry in these communes indicate their role as reservoir hosts is minor. (c) 2010 Elsevier B.V. All rights reserved.

  18. Cross-reactivity to fish and chicken meat - a new clinical syndrome.

    Kuehn, A; Codreanu-Morel, F; Lehners-Weber, C; Doyen, V; Gomez-André, S-A; Bienvenu, F; Fischer, J; Ballardini, N; van Hage, M; Perotin, J-M; Silcret-Grieu, S; Chabane, H; Hentges, F; Ollert, M; Hilger, C; Morisset, M

    2016-12-01

    Fish is one of the most allergenic foods. While clinical cross-reactivity among different fishes is a widely accepted feature of fish allergy, associations with other food allergies are not well understood. This study aims at analyzing the relevance of clinical cross-reactivity between fish and chicken meat in patients with allergy to chicken meat without sensitization to hen's eggs. Patients with food allergy to fish and chicken meat (n = 29) or chicken meat only (n = 7) were recruited. IgE-reactive chicken proteins were identified (Edman, MS analysis) and quantified (ELISA). Allergens were used in IgE ELISA and skin testing. Chicken parvalbumin and two new allergens, aldolase and enolase, were identified at 12, 40, and 50 kDa, respectively. They were recognized by sIgE of 61%, 75%, and 83% of all patient sera which were in the majority of the cases positive for the fish homologues as well. Fish and chicken meat allergens were highly cross-reactive while high inhibition rates with fish or chicken allergens correlated with the patients' primary sensitization to fish or chicken. In cooked or roasted foods, enolase and aldolase were detectable in chicken breast while parvalbumin was detectable in chicken legs and wings. Fish and chicken meat are cross-reactive foods; both fish-allergic and chicken meat-allergic patients might be at risk of developing a food allergy to chicken meat or to fish, respectively. This clinical phenomenon is proposed to be termed 'fish-chicken syndrome' with cross-reactive allergens involved being parvalbumins, enolases, and aldolases. © 2016 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

  19. Assessment of Meat and Poultry Product Recalls Due to Salmonella Contamination: Product Recovery and Illness Prevention.

    Seys, Scott A; Sampedro, Fernando; Hedberg, Craig W

    2017-08-01

    Data from the recalls of meat and poultry products from 2000 through 2012 due to Salmonella contamination were used to assess the factors associated with the recovery of the recalled product and to develop quantitative models to estimate the number of illnesses prevented by recalls. The percentage of product recovered following a recall action was not dependent on establishment size, recall expansions, complexity of the distribution chain, type of distribution, amount of time between the production and recall dates, or number of pounds of product recalled. However, illness-related recalls were associated with larger amounts of recalled product, smaller percentages of recalled product recovered, a greater number of days between the production date and recall date, and nationwide distribution than were recalls that were not illness related. In addition, the detection of recall-associated illnesses appeared to be enhanced in states with strong foodborne illness investigation systems. The number of Salmonella illnesses prevented by recalls was based on the number of illnesses occurring relative to the number of pounds consumed, which was then extrapolated to the number of pounds of recalled product recovered. A simulation using a program evaluation and review technique probability distribution with illness-related recalls from 2003 through 2012 estimated that there were 19,000 prevented Salmonella illnesses, after adjusting for underdiagnosis. Recalls not associated with illnesses from 2000 through 2012 prevented an estimated additional 8,300 Salmonella illnesses, after adjusting for underdiagnosis. Although further improvements to ensure accurate and complete reporting should be undertaken, our study demonstrates that recalls are an important tool for preventing additional Salmonella illnesses. Moreover, additional training resources dedicated to public health agencies for enhancing foodborne illness detection, investigations, and rapid response and reporting would

  20. Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages

    Armando Abel Massingue

    2018-04-01

    Full Text Available Objective This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM as meat replacer in lamb and mutton emulsion-type sausages (mortadella. Methods Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60% of MDPM in relation to the meat batter, were produced and analyzed for pH, proximal composition, calcium and residual nitrite content, water activity, 2-thiobarbituric acid reactive substances (TBARS, instrumental color and texture profile. The sensory profile of the mortadella’s was also evaluated by acceptance test and check-all-that-applies (CATA analysis. Results The MDPM addition increased (p<0.05 fat, residual nitrite and calcium content in the all sausage formulations, but mutton sausage had (p<0.05 higher fat and lower moisture content than lamb sausage. The pH, water activity, TBARS index and color was not affected by MDPM additions, while the mutton sausages were significantly redder (higher a*, C*, and lower h° and darker (lower L* than lamb sausages. Adding up to 60% of MDPM reduced (p<0.05 sausages hardness and chewiness. Overall, the meat replacement by MDPM increased the sausages acceptance, but the mutton sausage with 30% of MDPM replacer were the most preferred. Consumers related that pink color, glossy appearance, poultry meat-like taste, soft texture, juicy and greasy mouth feel to all sausages contain MDPM according to CATA analysis. Conclusion Mutton from culled ewes can be utilized for mortadella production with 30% replacement of lean mutton and fat by MDPM.

  1. Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages.

    Massingue, Armando Abel; de Almeida Torres Filho, Robledo; Fontes, Paulo Rogério; de Lemos Souza Ramos, Alcinéia; Fontes, Edimar Aparecida Filomeno; Perez, Juan Ramon Olalquiaga; Ramos, Eduardo Mendes

    2018-04-01

    This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60% of MDPM in relation to the meat batter, were produced and analyzed for pH, proximal composition, calcium and residual nitrite content, water activity, 2-thiobarbituric acid reactive substances (TBARS), instrumental color and texture profile. The sensory profile of the mortadella's was also evaluated by acceptance test and check-all-that-applies (CATA) analysis. The MDPM addition increased (p<0.05) fat, residual nitrite and calcium content in the all sausage formulations, but mutton sausage had (p<0.05) higher fat and lower moisture content than lamb sausage. The pH, water activity, TBARS index and color was not affected by MDPM additions, while the mutton sausages were significantly redder (higher a *, C *, and lower h °) and darker (lower L *) than lamb sausages. Adding up to 60% of MDPM reduced (p<0.05) sausages hardness and chewiness. Overall, the meat replacement by MDPM increased the sausages acceptance, but the mutton sausage with 30% of MDPM replacer were the most preferred. Consumers related that pink color, glossy appearance, poultry meat-like taste, soft texture, juicy and greasy mouth feel to all sausages contain MDPM according to CATA analysis. Mutton from culled ewes can be utilized for mortadella production with 30% replacement of lean mutton and fat by MDPM.

  2. Particular applications of food irradiation: Meat, fish and others

    Ehlermann, Dieter A. E.

    2016-12-01

    It is surprising what all can be achieved by radiation processing of food; this chapter narrates a number of less obvious applications mostly hidden to the consumer. Also the labelling regulations differing world-wide are responsible for leaving the consumer uninformed. Several of the early proposals could not reach technological maturity or are commercially not competitive. Still considerable energy is spent in research for such applications. Other applications are serving a certain niche, companies mostly are reluctant to release reliable information about their activities. Labelling regulation vary world-wide significantly. Hence, the market place does not really give the full picture of irradiated food available to the consumer. Despite those restrictions, this report intends to give a full picture of the actual situation for meat, fish and others and of unique uses.

  3. Genetic diversity of thermotolerant Campylobacter spp. isolates from different stages of the poultry meat supply chain in Argentina.

    Zbrun, María V; Romero-Scharpen, Analía; Olivero, Carolina; Zimmermann, Jorge A; Rossler, Eugenia; Soto, Lorena P; Astesana, Diego M; Blajman, Jesica E; Berisvil, Ayelén; Frizzo, Laureano S; Signorini, Marcelo L

    The objective of this study was to investigate a clonal relationship among thermotolerant Campylobacter spp. isolates from different stages of the poultry meat supply chain in Argentina. A total of 128 thermotolerant Campylobacter spp. (89 C. jejuni and 39 C. coli) isolates from six poultry meat chains were examined. These isolates were from: a) hens from breeder flocks, b) chickens on the farm (at ages 1 wk and 5 wk), c) chicken carcasses in the slaughterhouse, and d) chicken carcasses in the retail market. Chickens sampled along each food chain were from the same batch. Campylobacter spp. isolates were analyzed using pulsed-field gel electrophoresis to compare different profiles according to the source. Clustering of C. jejuni isolates resulted in 17 profiles, with four predominant genotypes and many small profiles with just a few isolates or unique patterns, showing a very high degree of heterogeneity among the C. jejuni isolates. Some clusters included isolates from different stages within the same chain, which would indicate a spread of strains along the same poultry meat chain. Moreover, twenty-two strains of C. coli clustered in seven groups and the remaining 17 isolates exhibited unique profiles. Evidence for transmission of thermotolerant Campylobacter spp. through the food chain and cross contamination in the slaughterhouses were obtained. This collective evidence should be considered as the scientific basis to implement risk management measures to protect the public health. Copyright © 2017 Asociación Argentina de Microbiología. Publicado por Elsevier España, S.L.U. All rights reserved.

  4. Association between Dietary Patterns of Meat and Fish Consumption with Bone Mineral Density or Fracture Risk: A Systematic Literature

    Perna, Simone; Avanzato, Ilaria; Nichetti, Mara; D’Antona, Giuseppe; Negro, Massimo; Rondanelli, Mariangela

    2017-01-01

    This systematic review aimed to investigate the association of fish and sea fish dietary patterns (FishDiet) and meat or processed meat dietary patterns (MeatDiet) with bone mineral density (BMD) and/or risk of fractures (RF). This review includes 37 studies with a total of 432,924 subjects. The results suggest that MeatDiet and FishDiet did not affect BMD or RF in 48.2% of the subjects with MeatDiet and in 86.5% of the subjects with FishDiet. Positive effects on bone were found in 3% of subj...

  5. EFSA Panel on Biological Hazards (BIOHAZ); Scientific Opinion on the public health risks related to mechanically separated meat (MSM) derived from poultry and swine

    Hald, Tine; Baggesen, Dorte Lau

    The purpose of this assessment was to identify public health risks linked to mechanically separated meat (MSM) types from pork and poultry and compare them with fresh meat, minced meat and meat preparations (non-MSM); and to select, rank and suggest objective measurement methods and values...... is a promising method for distinction of MSM types, but further validation is needed. In order to improve methods for MSM identification, specifically designed studies for the collection of data obtained by standardised methods on indicators such as calcium and cholesterol should be undertaken, while studies...

  6. Sodium-Reduced Meat and Poultry Products Contain a Significant Amount of Potassium from Food Additives.

    Parpia, Arti Sharma; Goldstein, Marc B; Arcand, JoAnne; Cho, France; L'Abbé, Mary R; Darling, Pauline B

    2018-05-01

    Sodium-reduced packaged food products are increasingly available to consumers; however, it is not clear whether they are suitable for inclusion in a potassium-reduced diet. For individuals with impaired renal potassium excretion caused by chronic kidney disease and for those taking certain medications that interfere with the rennin-angiotensin aldosterone axis, the need to limit dietary potassium is important in view of the risk for development of hyperkalemia and fatal cardiac arrhythmias. The primary objective of this study was to determine the impact of the reduction of sodium in packaged meat and poultry products (MPPs) on the content of potassium and phosphorus from food additives. This was a cross-sectional study comparing chemically analyzed MPPs (n=38, n=19 original, n=19 sodium-reduced), selected from the top three grocery chains in Canada, based on market share sales. All MPPs with a package label containing a reduced sodium content claim together with their non-sodium-reduced packaged MPP counterparts were selected for analysis. The protein, sodium, phosphorus, and potassium contents of sodium-reduced MPPs and the non-sodium-reduced (original) MPP counterparts were chemically analyzed according to the Association of Analytical Communities official methods 992.15 and 984.27 and compared by using a paired t test. The frequency of phosphorus and potassium additives appearing on the product labels' ingredient lists were compared between groups by using McNemar's test. Sodium-reduced MPPs (n=19) contained 44% more potassium (mg/100 g) than their non-sodium-reduced counterparts (n=19) (mean difference [95% CI): 184 [90-279]; P=0.001). The potassium content of sodium-reduced MPPs varied widely and ranged from 210 to 1,500 mg/100 g. Potassium-containing additives were found on the ingredient list in 63% of the sodium-reduced products and 26% of the non-sodium-reduced products (P=0.02). Sodium-reduced MPPs contained 38% less sodium (mg/100 g) than their non

  7. Prediction of enthalpy and thermal conductivity of frozen meat and fish products from composition data

    Sman, van der R.G.M.

    2008-01-01

    In this paper we present models predicting thermophysical properties of frozen meat products purely using their composition data. Based on our previous model, predicting the water activity of (frozen) meat and fish products, while taking into account the non-ideality of the unfrozen solution, we can

  8. Fish, chicken, lean meat and eggs can be eaten daily”: A food ...

    Adding a small amount of these food products to a plant-based diet can yield considerable improvements in human health. For a variety of reasons, some people choose not to eat meat, but as there is no evidence that a moderate intake of fish, chicken, lean meat and eggs has a negative effect on health, there is no ...

  9. Prevalence of Antibiotic Resistance in Escherichia coli Isolated from Poultry Meat Supply in Isfahan

    Farhad Safarpordehkordi

    2014-08-01

    Conclusions: Despite the high contamination rate of chicken meat with Escherichia coli, majority of isolates had high resistance to common antibiotics. Complete cooking of meat and avoid indiscriminate prescribing of antibiotics, preventing the occurrence of food poisoning due to resistant Escherichia coli.

  10. A prospective investigation of fish, meat and cooking-related carcinogens with endometrial cancer incidence.

    Arem, H; Gunter, M J; Cross, A J; Hollenbeck, A R; Sinha, R

    2013-08-06

    There are limited prospective studies of fish and meat intakes with risk of endometrial cancer and findings are inconsistent. We studied associations between fish and meat intakes and endometrial cancer incidence in the large, prospective National Institutes of Health-AARP Diet and Health Study. Intakes of meat mutagens 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) and benzo(a)pyrene (BaP) were also calculated. We used Cox proportional hazards regression models to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). We observed no associations with endometrial cancer risk comparing the highest to lowest intake quintiles of red (HR=0.91, 95% CI 0.77-1.08), white (0.98, 0.83-1.17), processed meats (1.02, 0.86-1.21) and fish (1.10, 95% CI 0.93-1.29). We also found no associations between meat mutagen intakes and endometrial cancer. Our findings do not support an association between meat or fish intakes or meat mutagens and endometrial cancer.

  11. MERCURY (Hg CONTENT OF MEAT TILAPIA FISH (Oreochromis niloticus WERE CULTIVATED IN PALANGKA RAYA CITY

    Ciptadi

    2015-11-01

    Full Text Available Tilapia fish as Palangkarayan food are mostly cultivated in the river which exposed by mercury. To get information whether the fish have been contaminated by mercury, the mercury determination of tilapia fish meat cultivated in Kahayan river was carried out. The fish were analyzed based on age and the cultivation environment that are fishes cages in Kahayan river and isolated pond from streams of Kahayan river are also studied. The concentration of mercury in the flesh of tilapia with 5-7 months, kept in cages used to identify the content of mercury in fish tilapia cages in Kahayan river. The concentration of mercury in the flesh of tilapia reared in ponds aims to compare the mercury content in the tilapia in ponds the same age were used as comparison. The level of mercury in the samples was measured using a Mercury Analyzer. Data concentration of mercury in the flesh of tilapia were analyzed using analysis of variance (ANOVA: single factor with a significance level (α of 5%. The results showed that tilapia fish meat from the cages in the Kahayan river with age of 5-7 months contain mercury as much as 0.0145 ± 0.0005 ppm to 0.017 ± 0.001 ppm, which were lower than the maximum limit of mercury contamination in fish and processed products regulated by ISO 7387 in 2009 of 0.5 ppm. The the analysis of variance showed that the mercury content in tilapia fish meat was different by age and place of cultivation. The content of mercury in the tilapia fish meat increase with the increase of their age. The mercury content in tilapia fish cultivated in the isolated pond lower than that of in the tilapia fish meat cultivated in cages of 0.0115 ± 0.0005 ppm

  12. Meat consumption, cooking methods, mutagens, and risk of squamous cell carcinoma of the esophagus: a case-control study in Uruguay.

    De Stefani, Eduardo; Deneo-Pellegrini, Hugo; Ronco, Alvaro L; Boffetta, Paolo; Correa, Pelayo; Aune, Dagfinn; Mendilaharsu, María; Acosta, Gisele; Silva, Cecilia; Landó, Gabriel; Luaces, María E

    2012-01-01

    The role of meat in squamous cell carcinoma of the esophagus (ESCC) has been considered conflictive. For this reason, we decided to conduct a case-control study on meat consumption and ESCC. Data included 234 newly diagnosed and microscopically examined ESCC and 2,020 controls with conditions not related to tobacco smoking nor alcohol drinking and without changes in their diets. We studied total meat, red meat, beef, lamb, processed meat, poultry, fish, total white meat, liver, fried meat, barbecued meat, boiled meat, heterocyclic amines, nitrosodimethylamine, and benzo[a]pyrene in relation with the risk of ESCC. Red meat, lamb, and boiled meat were directly associated with the risk of ESCC, whereas total white meat, poultry, fish, and liver were mainly protective against this malignancy.

  13. Differences in nutrient composition and choice of side dishes between red meat and fish dinners in Norwegian adults

    Jannicke Borch Myhre

    2016-01-01

    Full Text Available Background: Food-based dietary guidelines often recommend increased consumption of fish and reduced intake of red and processed meat. However, little is known about how changing the main protein source from red meat to fish may influence the choice of side dishes. Objective: To investigate whether side dish choices differed between red meat and fish dinners. Moreover, to compare intakes of macronutrients and selected micronutrients in red meat and fish dinners and to see whether whole-day intakes of these nutrients differed between days with red meat dinners and days with fish dinners. Design: Data were collected in a cross-sectional nationwide Norwegian dietary survey using two non-consecutive telephone-administered 24-h recalls. The recalls were conducted approximately 4 weeks apart. In total, 2,277 dinners from 1,517 participants aged 18–70 were included in the analyses. Results: Fish dinners were more likely to include potatoes and carrots than red meat dinners, whereas red meat dinners more often contained bread, tomato sauce, and cheese. Red meat dinners contained more energy and iron; had higher percentages of energy (E% from fat, saturated fat, and monounsaturated fat; and a lower E% from protein and polyunsaturated fat than fish dinners. Fish dinners contained more vitamin D, β-carotene, and folate than red meat dinners. Similar differences were found when comparing whole-day intakes of the same nutrients on days with red meat versus fish dinners. Conclusion: Fish dinners were accompanied by different side dishes than red meat dinners. With regard to nutrient content, fish dinners generally had a healthier profile than red meat dinners. However, iron intake was higher for red meat dinners. Information about associated foods will be useful both for developing public health guidelines and when studying associations between dietary factors and health outcomes.

  14. Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages.

    Pereira, Anirene Galvão Tavares; Ramos, Eduardo Mendes; Teixeira, Jacyara Thaís; Cardoso, Giselle Pereira; Ramos, Alcinéia de Lemos Souza; Fontes, Paulo Rogério

    2011-12-01

    The effects of mechanically deboned poultry meat (MDPM) and levels of collagen fibers on comminuted, cooked sausage quality characteristics were investigated using the central composite rotatable design of response surface methodology (RSM). Use of collagen fiber as an additive affected the sausage characteristics, but the effect depended on the amount of the MDPM used. While MDPM additions resulted in higher cooking loss and darker and redder frankfurters, the addition of collagen fibers improved cooking yields and contributed to the lightness of the final product. Higher collagen fiber content was also accompanied by a significant increase in frankfurter hardness regardless of the MDPM content. Use of collagen fibers countered the negative effects of MDPM on sausage quality attributes, especially on cooking yields and final product color. Copyright © 2011 Elsevier Ltd. All rights reserved.

  15. Effect of methionine supplementation in chicken feed on the quality and shelf life of fresh poultry meat.

    Albrecht, Antonia; Herbert, Ulrike; Miskel, Dennis; Heinemann, Celine; Braun, Carina; Dohlen, Sophia; Zeitz, Johanna O; Eder, Klaus; Saremi, Behnam; Kreyenschmidt, Judith

    2017-08-01

    occurred slightly faster. In conclusion, methionine concentration, but not methionine source, effected meat quality parameters in breast muscles of broilers. © 2017 Poultry Science Association Inc.

  16. Detection of Mechanically Recovered Poultry Meat (MRPM in Traditional Egyptian Luncheon (Emulsion Type Sausage

    Mohamed Mai A.

    2016-03-01

    Full Text Available Detection of MRPM in emulsion type products is a challenge facing meat industry. Where, most of meat products processors in Egypt illegally replace beef meat partially or totally with MRPM in meat products to reduce products cost. Commercial and experimentally produced emulsion type sausage (traditional Egyptian luncheon formulated with 0, 10, 30, 50, 70, 90% MRPM instead of the meat mass and cooked to different core temperature (70, 80 and 90°C were examined for technological properties, ash, bones, cartilage and calcium (Ca content, in addition to histological sections stained with H&E and Trichrome blue. Results indicated that all market samples showed unacceptable texture and binding scores with high ash, collagen, cartilage, bone and Ca content. Histological section showed the presence of skin and cartilage. Addition of 10% MRPM to luncheon formulation could not be detected at different cooking temperatures. While the use of 30% or more MRPM to luncheon formulation, significantly changed technological properties and chemical composition of the product. Thermal treatments of luncheon sausages changed their chemical composition as well as induced structural changes in bone and cartilage content.

  17. Staphylococcus aureus Enterotoxin A Gene Isolated From Raw Red Meat and Poultry in Tehran, Iran

    Mohammad Hossein Sarrafzadeh Zargar

    2014-07-01

    Full Text Available Background: Staphylococcus aureus is the most prevalent infectious agent of food materials. Enterotoxin producing types of S. aureus cause well-known food-borne disease. Staphylococcal Enterotoxin A (SEA is the most important agent of gastroenteritis. Objectives: The present study aimed to screen the raw meat samples collected from different regions of Tehran for S. aureus infection and type of encoding enterotoxin. Materials and Methods: Hundred and eighty six meat samples were collected randomly from city dealers and transferred to laboratory within screw cap containers. The samples were first cultured according to the standard bacteriological methods and then S. aureus isolates were identified using standard bacteriological tests. The isolates were subjected to Polymerase Chain Reaction (PCR to detect gene encoding SEA. Results: Staphylococcus aureus isolated from 29 (15.6% meat samples including beef 14.8%, raw lamb 15%, raw chicken 15.7% and raw turkey 16.6%. Using special primer sets proved that the species isolated from five samples (two raw chicken, two raw beef and one raw turkey encoded enterotoxin A. Conclusions: Although staphylococcal contamination within food material is more or less a routine, but detection of enterotoxin encoding species from raw meat samples is alarming for health authorities. These data highlight the importance of periodic surveillance of raw meat distributed among ordinary consumers.

  18. Comparative antioxidant effect of BHT and water extracts of banana and sapodilla peels in raw poultry meat.

    Devatkal, Suresh K; Kumboj, Ritu; Paul, Devosmita

    2014-02-01

    Antioxidant properties of banana (Musa paradisiaca) and Sapodilla/Chikoo (Manilkara zapota) peel extracts in chicken patties were evaluated. Four treatments viz., I. Control (meat + 2% salt), II.BHT (meat + 2% salt + 0.1% BHT), III. BPE (meat + 2% salt + 2% banana peel extract) and IV. SPE (meat + 2% salt + 2% sapodilla/chikoo peel extract) were compared for changes in colour and lipid oxidation during 8 days refrigerated storage (4 ± °C). The average phenolic content was 550.2 and 550.8 mg gallic acid equivalent per 10 g peel in BPE and SPE respectively. Free radical scavenging activity was 66.9 and 67.8% in BPE and SPE respectively. Banana peel extract had significantly (P peel extract (0.91). During refrigerated storage period, all color parameters decreased significantly in all treatments. Observation on lipid oxidation showed a significantly (P banana and sapodilla peels could be explored as natural antioxidants in poultry meat and meat products.

  19. Composição química, valores energéticos e digestibilidade verdadeira dos aminoácidos de farinhas de carne e ossos e de peixe para aves Chemical composition, energy values and true digestibility of amino acids of meat and bone meal and fish meal for poultry

    Cinthia Eyng

    2011-03-01

    Full Text Available Foram determinados a composição química, os valores energéticos, os coeficientes de digestibilidade e aminoácidos digestíveis verdadeiros de subprodutos de abatedouros, pelo método da "alimentação forçada" com galos cecectomizados. O delineamento experimental utilizado foi o inteiramente casualizado, com duas farinhas de peixe (FP1 e FP2, duas farinhas de carne e ossos (FCO1 e FCO2 e uma dieta jejum, tendo seis repetições e um galo por unidade experimental. Os valores de energia metabolizável aparente (EMA, EMA corrigida pelo balanço de nitrogênio (EMAn, energia metabolizável verdadeira (EMV e EMV corrigida pelo balanço de nitrogênio (EMVn, valores expressos em kcal/kg de matéria natural, foram de 3.060, 3.188, 2.347 e 2.191 para a FP1, 3.238, 3.181, 2.603 e 2.377 para a FP2, 3.932, 4.057, 3.182 e 3.026 para a FCO1 e de 3.399, 3.710, 2.587 e 2.501 para a FCO2. Os coeficientes de metabolizabilidade da EMA, EMAn, EMV e EMVn, em porcentagem da energia bruta (EB, foram de 61,42; 64,99; 78,94 e 68,23 para a FP1, 63,58; 63,45; 80,94 e 74,00 para a FP2, 52,67; 58,40; 71,40 e 58,05 para a FCO1 e 49,04; 53,20; 67,73 e 55,97 para a FCO2. Os coeficientes médios de digestibilidade verdadeira dos aminoácidos essenciais e não-essenciais, em porcentagem, para a FP1, FP2, FCO1 e FCO2 foram, respectivamente, 94,32 e 92,87; 92,95 e 90,47; 83,24 e 76,94 e 83,83 e 76,96.Chemical composition, energy values, digestibility coefficients and the values of true amino acid of by-products from slaughterhouses were determined by using the method of "forced feeding" with cecectomized roosters. It was used a complete random design, with two types of fish meal (FM1 and FM2, two types of meat and bone meal (MBM1 and MBM2 and one fasting diet, using six replications with one rooster per experimental unit. The values for apparent metabolizable energy (AME, nitrogen corrected AME (AMEn, true metabolizable energy (TME and nitrogen corrected TME (TMEn

  20. A survey of PCDD/Fs and co-planar PCBs in the US meat and poultry supply in 2002-2003

    Huwe, J.; Larsen, G.; Zaylskie, R.; Lorentzsen, M. [USDA, ARS, Biosciences Research Lab., Fargo (United States); Hoffman, M.K.; Deyrup, C.; Hulebak, K.; Clinch, N. [USDA, FSIS, OPHS, WA (United States)

    2004-09-15

    Periodic surveys of the food supply for dioxins and dioxin-like compounds are a useful tool to measure changes in dioxin levels in the environment and to update predictions of human exposure to these toxic compounds from dietary components. In the mid-1990s, the US Department of Agriculture together with the US Environmental Protection Agency conducted a survey of dioxins in beef, pork, and poultry from slaughtering facilities across the US. A similar survey has been conducted to obtain statistically-valid information about current levels of dioxins in domesticallyproduced meat and poultry, to further investigate any unusual findings, and to compare these new results with those from the previous survey.

  1. The impact of processing meat and fish products on phosphorus intake in chronic kidney disease patients.

    Lou-Arnal, Luis M; Caverni-Muñoz, Alberto; Arnaudas-Casanova, Laura; Vercet-Tormo, Antonio; Gimeno-Orna, José A; Sanz-París, Alejandro; Caramelo-Gutiérrez, Rocío; Alvarez-Lipe, Rafael; Sahdalá-Santana, Laura; Gracia-García, Olga; Luzón-Alonso, Marta

    2013-11-13

    The use of phosphate additives in meat and fish processing leads to a phosphorus overload that we cannot quantify through labelling or food composition tables. We analysed this increase by measuring phosphorus content in these products by spectrophotometry. We determined the phosphorus/protein ratio in fresh meat and fish products with varying degrees of processing by spectrophotometry (phosphorus) and the Kjeldahl method (proteins). We contrasted these results with those reflected in the food composition tables. The phosphorus/protein ratio was higher in processed meat products (15.83 mg/g) than in battered (11.04 mg/g) and frozen meat products (10.5mg/g), and was lower in fresh (8.41 mg/g) and refrigerated meat products (8.78 mg/g). Fresh white fish had a phosphorus/protein ratio of 8.58mg/g, while it increased by 22% (10.3mg/g) in frozen white fish and by 46% (12.54 mg/g) in battered fish. The information in the tables was poor and confusing, and no reference is made to the brands tested. Processing meat and fish products poses a serious obstacle to the reduction of phosphorus intake. The current regulatory framework does not assist us in the objective of reducing phosphorus additives, since it considers them safe for public consumption. Overcoming these barriers requires a coordinated effort to demonstrate that a high intake of these additives may be harmful to the general population and it should be more closely examined by regulators.

  2. Impact of rearing conditions on the microbiological quality of raw retail poultry meat.

    Hardy, Bridgshe; Crilly, Nate; Pendleton, Sean; Andino, Ana; Wallis, Audra; Zhang, Nan; Hanning, Irene

    2013-08-01

    There is a gap in knowledge of microbiological quality in raw chicken products produced by nonconventional methods and no studies have reported the microbiological quality of turkeys produced under different rearing environments. Thus, the aim of this study was to compare the microbiological quality of conventionally and organically reared whole chicken and turkey carcasses purchased from 3 retail outlets in Knoxville, Tenn., U.S.A. A total of 100 raw broiler chickens organically (n = 50) and 50 raw turkey carcasses consisting of 3 brands reared either conventionally (n = 25) or organically (n = 25) were evaluated. The FDA BAM protocol for rinsing poultry carcasses was used to enumerate of aerobic bacteria, Campylobacter, and Staphylococcus spp., and for qualitative analysis of Salmonella. Organic chickens from one brand had the highest average counts of aerobic bacteria, Staphylococcus spp. and Campylobacter (4.8, 4.8, and 4.7 Log10 CFU/mL rinsate, respectively) while the other organic brand had the lowest average counts (3.4, 3.3, and 3.1, respectively) of all 4 brands evaluated. The organic turkeys had the highest average counts of these same bacteria (4, 3.9, and 3.8, respectively) compared to the 2 brands of conventional turkeys evaluated. Salmonella (5% prevalence) was isolated only from organic chickens and turkeys. From these data, it appears that the microbiological quality of the raw product was not dependent on rearing conditions and, thus, it cannot be assumed that organic raw poultry is safer than conventionally raised poultry in terms of microbiological quality. © 2013 Institute of Food Technologists®

  3. Prevalence of Campylobacter jejuni in eggs and poultry meat in New York State.

    Baker, R C; Paredes, M D; Qureshi, R A

    1987-11-01

    The presence of Campylobacter jejuni was tested for but not isolated from any of 276 eggs sampled from 23 egg farms in New York State. The presence of C. jejuni was evaluated in broilers, kosher broilers, spent layers, Peking ducks, and turkeys. Four of five poultry dressing plants tested showed positive growth of C. jejuni on the 25-carcass samples at various stages of processing. Twenty to 100% of live birds sampled contained C. jejuni on the skin but 90 to 100% were contaminated after scalding and defeathering operations from contaminated birds and equipment. A three to four-fold increase in carcass contamination was observed after evisceration. The number of C. jejuni on the carcasses decreased after washing and chilling. The organisms did not survive the salting, rinsing, and chilling operations in a kosher processing plant. Several pieces of equipment, i.e., shackles, eviscerating troughs, and cooling tanks were contaminated with C. jejuni. This study illustrates how C. jejuni may be transmitted from the live bird to the final poultry product.

  4. Cost-effectiveness of interventions to control Campylobacter in the New Zealand poultry meat food supply.

    Lake, Robin J; Horn, Beverley J; Dunn, Alex H; Parris, Ruth; Green, F Terri; McNickle, Don C

    2013-07-01

    An analysis of the cost-effectiveness of interventions to control Campylobacter in the New Zealand poultry supply examined a series of interventions. Effectiveness was evaluated in terms of reduced health burden measured by disability-adjusted life years (DALYs). Costs of implementation were estimated from the value of cost elements, determined by discussions with industry. Benefits were estimated by changing the inputs to a poultry food chain quantitative risk model. Proportional reductions in the number of predicted Campylobacter infections were converted into reductions in the burden of disease measured in DALYs. Cost-effectiveness ratios were calculated for each intervention, as cost per DALY reduction and the ratios compared. The results suggest that the most cost-effective interventions (lowest ratios) are at the primary processing stage. Potential phage-based controls in broiler houses were also highly cost-effective. This study is limited by the ability to quantify costs of implementation and assumptions required to estimate health benefits, but it supports the implementation of interventions at the primary processing stage as providing the greatest quantum of benefit and lowest cost-effectiveness ratios.

  5. Risk factors and spatial distribution of extended spectrum β-lactamase-producing- Escherichia coli at retail poultry meat markets in Malaysia: a cross-sectional study

    A. B. Aliyu

    2016-08-01

    Full Text Available Abstract Background The significant role of retail poultry meat as an important exposure pathway for the acquisition and transmission of extended spectrum β-lactamase-producing Escherichia coli (ESBL-EC into the human population warrants understanding concerning those operational practices associated with dissemination of ESBL-EC in poultry meat retailing. Hence, the objective of this study was to determine the prevalence, spatial distribution and potential risk factors associated with the dissemination of ESBL-EC in poultry meat retail at wet-markets in Selangor, Malaysia. Methods Poultry meat (breast, wing, thigh, and keel as well as the contact surfaces of weighing scales and cutting boards were sampled to detect ESBL-EC by using culture and disk combination methods and polymerase chain reaction assays. Besides, questionnaire was used to obtain data and information pertaining to those operational practices that may possibly explain the occurrence of ESBL-EC. The data were analysed using logistic regression analysis at 95 % CI. Results The overall prevalence of ESBL-EC was 48.8 % (95 % CI, 42 – 55 %. Among the risk factors that were explored, type of countertop, sanitation of the stall environment, source of cleaning water, and type of cutting board were found to be significantly associated with the presence of ESBL-EC. Conclusions Thus, in order to prevent or reduce the presence of ESBL-EC and other contaminants at the retail-outlet, there is a need to design a process control system based on the current prevailing practices in order to reduce cross contamination, as well as to improve food safety and consumer health.

  6. Risk factors and spatial distribution of extended spectrum β-lactamase-producing- Escherichia coli at retail poultry meat markets in Malaysia: a cross-sectional study.

    Aliyu, A B; Saleha, A A; Jalila, A; Zunita, Z

    2016-08-02

    The significant role of retail poultry meat as an important exposure pathway for the acquisition and transmission of extended spectrum β-lactamase-producing Escherichia coli (ESBL-EC) into the human population warrants understanding concerning those operational practices associated with dissemination of ESBL-EC in poultry meat retailing. Hence, the objective of this study was to determine the prevalence, spatial distribution and potential risk factors associated with the dissemination of ESBL-EC in poultry meat retail at wet-markets in Selangor, Malaysia. Poultry meat (breast, wing, thigh, and keel) as well as the contact surfaces of weighing scales and cutting boards were sampled to detect ESBL-EC by using culture and disk combination methods and polymerase chain reaction assays. Besides, questionnaire was used to obtain data and information pertaining to those operational practices that may possibly explain the occurrence of ESBL-EC. The data were analysed using logistic regression analysis at 95 % CI. The overall prevalence of ESBL-EC was 48.8 % (95 % CI, 42 - 55 %). Among the risk factors that were explored, type of countertop, sanitation of the stall environment, source of cleaning water, and type of cutting board were found to be significantly associated with the presence of ESBL-EC. Thus, in order to prevent or reduce the presence of ESBL-EC and other contaminants at the retail-outlet, there is a need to design a process control system based on the current prevailing practices in order to reduce cross contamination, as well as to improve food safety and consumer health.

  7. The safety and quality of pork and poultry meat imports for the common European market received at border inspection post Hamburg Harbour between 2014 and 2015.

    Jansen, Wiebke; Woudstra, Svenja; Müller, Anja; Grabowski, Nils; Schoo, Gundela; Gerulat, Bettina; Klein, Günter; Kehrenberg, Corinna

    2018-01-01

    Though imports of products of animal origin into the European Union (EU) have to comply with legal requirements and quality standards of the community, food consignment rejections at external EU borders have been increasing in recent years. This study explored microbiological metrics according to national target and critical values valid for samples at consumer level of 498 fresh poultry meat and 136 fresh pork filets from consignments subjected to physical checks during clearing at the border inspection post Hamburg harbour between January 2014 and December 2015 with ISO standard methods. Quantitative results indicated that critical thresholds for aerobic counts, Enterobacteriaceae, and E. coli were never surpassed. Merely for staphylococci, one poultry sample (0.2%) and 10 pork samples (9.3%) exceeded the critical limit (3.7 log cfu/g). However, qualitative analyses revealed that, Staphylococcus aureus was present in 16% and 10% of all poultry and pork samples, respectively, though no methicillin-resistant Staphylococcus aureus could be confirmed. Moreover, E. coli was present in 50% and 67% of all pork and poultry samples, respectively, and thereof 33 isolates were confirmed as extended-spectrum β-lactamase-producing E. coli. Only 1.2% of the poultry samples were unacceptable due to the presence of Salmonella spp., whereas they were not detected in any pork sample. Campylobacter spp. were not detected in any sample. Though imported pork and poultry meat complies mostly with national market requirements, it might pose a potential risk to public health, especially for a direct or indirect foodborne transmission of imported, uncommon strains of zoonotic bacteria.

  8. Characterization and antibiotic susceptibility of Listeria monocytogenes isolated from poultry and red meat in Morocco

    Hayat Ennaji

    2008-09-01

    Full Text Available Hayat Ennaji1,2, Mohammed Timinouni2, My Mustapha Ennaji3, Mohammed Hassar1, Nozha Cohen11Laboratoire de Microbiologie et Hygiène des Aliments et de l’Environnement, Institut Pasteur du Maroc., Casablanca, Morocco; 2Laboratoire de Microbiologie et Biologie Moléculaire, Institut Pasteur du Maroc., Casablanca, Morocco; 3Laboratoire de Virologie et Hygiène and Microbiologie., Faculté des Sciences et Techniques - Mohammedia, Université Hassan II, Mohammedia, MoroccoAbstract: This study was carried out on 426 samples of raw meats collected from butcheries and supermarkets in Casablanca, Morocco. The samples were examined for the occurrence of Listeria species. Strains of Listeria monocytogenes were characterized by several biochemical tests and confirmed by polymerase chain reaction (PCR. β-hemolytic cultures and nonhemolytic isolates were tested for biochemical properties with the Listeria API test. Among the 43 Listeria species isolates; we identified 10 strains for L. monocytogenes (23.3%, 31 strains for L. innocua (72.1% and 2 strains for L. welshimeri (4.6%. Strains of L. monocytogenes were separated by multiplex PCR; two serogroups IIb and IVb were thus differentiated. Antibiotic susceptibility of L. monocytogenes to 21 antibiotics was determined by the disk diffusion method. All isolates were susceptible to a wide range of the tested antibiotics with the exception of nalidixic acid, colistine and cephalosporins second and third generation for which they were all resistant.Keywords: antibiotic susceptibility, Listeria monocytogenes, meat, PCR

  9. Polycyclic Aromatic Hydrocarbons (PAH) in Danish Smoked Fish and Meat Products

    Duedahl-Olesen, Lene; White, S.; Binderup, Mona-Lise

    2006-01-01

    Twenty seven PAH were detected in 45 selected smoked food samples produced in Denmark, including mackerel, herring, trout, small sausages, salami, and bacon. The sum of PAH in smoked meat products ranged from 24 mu g/kg for salami to 64 mu g/kg in bacon, while those in fish products ranged from 2...

  10. Improvement of cooking quality and gel formation capacity of Bombay duck (Harpodon nehereus) fish meat.

    Rupsankar, Chakrabarti

    2010-10-01

    High moisture content (89%) along with high enzymatic and bacteriological activity in Bombay duck (Harpodon nehereus) meat are responsible for short shelf life and disintegration of meat in cooking. Minimum solubility was at pH 5 (iso-electric point) of muscle protein. Citric acid- sodium citrate buffer (pH 5) with 0.2% potassium sorbate was very effective in reducing moisture in dressed fish and in increasing shelf life up to 4 days at ambient temperature (25-28 °C). Reduction in moisture in meat improved its cooking quality and gel formation capacity with increased protein content. Fish meat contained 1.0-1.5% NaCl and produced stronger gel by using 2% NaCl than conventionally prepared gel with 4% NaCl. Washing fish mince with cold water followed by pressing at pH 5, gave fish cake with more salt soluble protein and better gel strength (>500 gcm) than the same operation done at ambient temperature.

  11. Associations between red meat and risks for colon and rectal cancer depend on the type of red meat consumed.

    Egeberg, Rikke; Olsen, Anja; Christensen, Jane; Halkjær, Jytte; Jakobsen, Marianne Uhre; Overvad, Kim; Tjønneland, Anne

    2013-04-01

    Cancer prevention guidelines recommend limiting intake of red meat and avoiding processed meat; however, few studies have been conducted on the effects of specific red meat subtypes on colon cancer or rectal cancer risk. The study aim was to evaluate associations between intake of red meat and its subtypes, processed meat, fish, and poultry and risk for colon cancer or rectal cancer in the Danish Diet, Cancer and Health cohort study. We also evaluated whether fish or poultry should replace red meat intake to prevent colon cancer or rectal cancer. During follow-up (13.4 y), 644 cases of colon cancer and 345 cases of rectal cancer occurred among 53,988 participants. Cox proportional hazards models were used to compute incidence rate ratio (IRRs) and 95% CIs. No associations were found between intake of red meat, processed meat, fish, or poultry and risk for colon cancer or rectal cancer. The risk associated with specific red meat subtypes depended on the animal of origin and cancer subsite; thus, the risk for colon cancer was significantly elevated for higher intake of lamb [IRR(per 5g/d) = 1.07 (95% CI: 1.02-1.13)], whereas the risk for rectal cancer was elevated for higher intake of pork [IRR(per 25g/d) = 1.18 (95% CI: 1.02-1.36)]. Substitution of fish for red meat was associated with a significantly lower risk for colon cancer [IRR(per 25g/d) = 0.89 (95% CI: 0.80-0.99)] but not rectal cancer. Substitution of poultry for red meat did not reduce either risk. This study suggests that the risks for colon cancer and potentially for rectal cancer differ according to the specific red meat subtype consumed.

  12. Improvement of production standards in a company leader in the poultry meat market: the competent authority’s role

    Monica Gramenzi

    2013-09-01

    Full Text Available The object of this study was to evaluate, in a company that is leader in the production of poultry meat, the effects of the combined action between the official veterinary controls and the food business operator (FBO on corporate manufacturing standards. To this purpose, the corporate documentation have been examined (inspection reports and audits of official veterinary controls and data obtained by self-control procedures on a four-year period between 2008 and 2011. The results obtained showed that, despite the application of specific procedures by the FBO, the competent authority has observed a number of non-compliances, grouped into four main areas: cleaning and disinfection, maintenance in the plant, staff training, management of animal by-products. The immediate response of the FBO for the resolution of the non-compliances resulted in an overall significant improvement in hygiene and safety of products and processes, a gradually reduced number of non-compliance reports, a decrease of all microbiological parameters and the extension of products’ shelf life.

  13. Effect of radurization of the chemical, microbiological and organoleptic characteristics of poultry meat

    El-Wakeil, F.A.; El-Magoli, S.B.M.; Salama, N.A.M.

    1978-01-01

    The possible use of irradiation at three different doses, 0.5, 1.0 and 1.5 Mrad, to prolong the shelf-life of chicken meat was investigated. A pretreatment with salt solution (2.5% NaCl and 0.25% Na 5 PH 3 O 10 ) was also studied. The effect of such pretreatments and irradiation doses on the chemical, microbiological and acceptability characteristics were evaluated. A shelf-life extension of 4 weeks with satisfactorily acceptable scores was obtained at 1.5 Mrad. Salt pretreatment had an improving effect on the acceptability scores, even at 0.8 Mrad after 4 weeks. The microbial level directly after irradiation was reduced by about 80 to 95% in all the samples investigated. The rate of bacterial growth increased during storage and reached a maximum of 10 5 /g at 0.8 Mrad in the samples pretreated with salt. At this level the samples were still acceptable. All the irradiated samples showed neither E. coli nor faecal streptococci, although they were both found in the controls. Irradiation apparently resulted in a net increase in the free amino acids, which increased from abut 0.67 in the control to about 1.9 after four weeks of storage. This increase was clearer in lysine, methionine and valine. On the other hand, salt pretreatment revealed the same trend, reaching about 1.2 especially in glutamic acid, aspartic acid, histidine, methionine and valine. Radiation at a dose of 0.8 Mrad failed to prolong the shelf-life of the birds as TBA values increased significantly and rendered the flesh unacceptable to the consumer after two weeks. Higher radiation doses, i.e. 1.0 and 1.5 Mrad, kept the TBA values and consequently the organoleptic properties within the acceptable range, even after 4 weeks of storage. The use of salt and sodium pyrophosphate clearly lowered the TBA values even at 0.8 Mrad. However, the TBA values at the end of the shelf-life did not exceed the normal range for unspoiled meat. (author)

  14. Poultry meat irradiation: effect of temperature on chemical changes and inactivation of microorganisms

    Hanis, T.; Jelen, P.; Klir, P.; Mnukova, J.; Perez, B.; Pesek, M.

    1989-01-01

    Chilled (10 degrees C) and frozen (-15 degrees C) broiler carcasses initially artificially contaminated either with Pseudomonas aeruginosa, Salmonella typhimurium or Serratia marcescens (10(6) cfu/g) were irradiated (Co(60)) with doses of 0.5, 1.0, 2.5, 5.0 and 10.0 kGy. Ps. aeruginosa was eliminated by doses of 1.0 - 2.5 kGy, S. marcescens by doses of 2.5 - 5.0 kGy and S. typhimurium by a dose of 10 kGy. Characteristic radiation odor increasing with radiation dose and temperature was well removed by heat meat preparation. Radiation resulted in increase of acid and peroxide values and destruction of thiamine (up to 57%/10 kGy) and riboflavin (up to 27%/10 kGy), lower increase of fat indexes and lower destruction of vitamins was observed at lower irradiation temperature. Content of amino acids was not affected by the treatment

  15. Alteration by irradiation and storage at amount of heme iron in poultry meat

    Souza, A.R.M. de; Arthur, V.; Canniatti-Brazaca, S.G.

    2007-01-01

    Studies of irradiation and storage effects in chicken were carried out to discover the influence in iron heme, non-heme amount, color and total pigments. Chicken thighs and chicken breast were studied. These were irradiated to 0, 1 and 2 kGy stored by 14 days to 4 °C in refrigerator. Determining the heme content and non-heme of meat was done using the colorimeter method and the Ferrozine reagent. The values of iron heme were influenced both by the irradiation and the storage, reducing the amount throughout the course of time. The iron non-heme was also influenced by the doses and the storage time, however the values increased throughout the course of time, because of the conversion of iron heme in non-heme. The color did not show that it was influenced by the studied doses, except for the storage, and the total number of pigments was affected by the irradiation and the time, reducing the values with the increase of storage. Irradiation was shown to be a good method to conserve iron. (author) [pt

  16. Alteration by irradiation and storage at amount of heme iron in poultry meat

    Souza, Adriana Regia Marques de; Arthur, Valter Arthur; Canniatti-Brazaca, Solange Guidolin

    2007-01-01

    Studies of irradiation and storage effects in chicken were carried out to discover the influence in iron heme, non-heme amount, color and total pigments. Chicken thighs and chicken breast were studied. These were irradiated to 0, 1 and 2 kGy stored by 14 days to 4 deg C in refrigerator. Determining the heme content and non-heme of meat was done using the colorimeter method and the Ferrozine reagent. The values of iron heme were influenced both by the irradiation and the storage, reducing the amount throughout the course of time. The iron non-heme was also influenced by the doses and the storage time, however the values increased throughout the course of time, because of the conversion of iron heme in non-heme. The color did not show that it was influenced by the studied doses, except for the storage, and the total number of pigments was affected by the irradiation and the time, reducing the values with the increase of storage. Irradiation was shown to be a good method to conserve iron. (author)

  17. Destruction of Salmonellae on poultry meat with lysozyme, EDTA, x ray, microwave, and chlorine

    Teotia, J.S.; Miller, B.F.

    1975-01-01

    Lysozyme, ethylenediaminetetracetic acid, chlorine, x-irradiation and microwaves were used in experimental attempts to eliminate Salmonella senftenberg 775W or Salmonella typhimurium from turkey drumsticks and whole carcasses. Turkey drumsticks or whole carcasses were artificially contaminated with S. senfenberg 775W or S. typhimurium in concentrations ranging between 5 x 10 5 to 8 x 10 5 viable cells per ml. of contaminating fluid. After each treatment, samples were cultured, plated, and tested according to standard methods to determine the susceptibility of Salmonella organisms to the particular treatment. A 0.1 percent solution of lysozyme eliminated the S. senftenberg 775W at 22 0 C within three hours. A 0.5 percent solution of ethylenediaminetetracetic acid failed to destroy the test organism under the same conditions. Eighty thousand rads of X-ray eliminated the test organism on turkey drumsticks but failed to remove it from whole turkey carcasses. Microwaves eliminated the S. senftenberg 775W in 150 seconds from turkey drumsticks and ten minutes from broiler chicken carcasses. Aqueous solutions containing 3400 and 2125 ppM chlorine failed to destroy the test organism on turkey drumsticks at 21 0 C. in 9 and 24 hours. None of the treatments changed the appearance of the skin or meat, except microwaves produced a partially-cooked appearance. Chlorine produced off-color drumsticks

  18. Meat and poultry consumption contribution to the natural radionuclide intake of the inhabitants of the Obafemi Awolowo University, Ile-Ife, Nigeria

    Akinloye, M.K.; Olomo, J.B.; Olubunmi, P.A.

    1999-01-01

    The mean activity concentrations of the naturally occurring radionuclides ( 226 Ra, 228 Ra and 40 K) in three types of meat (goat meat, beef and pork) from stock animals as well as free-range and intensive poultry raised within the OAU environment of the Obafemi Awolowo University (OAU), Ile-Ife, were measured by means of a well-calibrated high-purity germanium detector. The specific activities of 226 Ra in the three types of meat ranged from 1.11 to 5.83 Bq kg -1 with a mean of 3.10±1.52 Bq kg -1 . 228 Ra was not detectable in both beef and pork but had a range of 1.53-1.63 Bq kg -1 with a mean of 1.58±0.30 Bq kg -1 in goat meat while 40 K recorded an average specific activity of 360.00±54.20 Bq kg -1 for the various samples of meat. The mean activity values of 226 Ra, 228 Ra and 40 K for the poultry were 2.59±0.48, 0.78±0.13 and 265.01±15.90 Bq kg -1 , respectively. The results obtained for the daily radionuclide intake of the various meat types showed that those of 226 Ra ranged from 0.4 to 8.1 mBq d -1 with a mean of 4.9±0.4 mBq d -1 . Since 228 Ra was not detectable in beef and pork its daily intake could not be estimated. However, a mean value of intake of 2.2±0.4 mBq d -1 was obtained for goat meat. The values of 40 K intake ranged from 150.0 to 672.7 mBq d -1 with an average of 455.5±19.0 mBq d -1 . The mean daily intakes of 226 Ra, 228 Ra and 40 K for the two types of poultry were 6.15±0.70, 1.9±0.3 and 633.4±38.0 mBq d -1 , respectively

  19. Heavy metals in marine fish meat and consumer health: a review.

    Bosch, Adina C; O'Neill, Bernadette; Sigge, Gunnar O; Kerwath, Sven E; Hoffman, Louwrens C

    2016-01-15

    The numerous health benefits provided by fish consumption may be compromised by the presence of toxic metals and metalloids such as lead, cadmium, arsenic and mercury, which can have harmful effects on the human body if consumed in toxic quantities. The monitoring of metal concentrations in fish meat is therefore important to ensure compliance with food safety regulations and consequent consumer protection. The toxicity of these metals may be dependent on their chemical forms, which requires metal speciation processes for direct measurement of toxic metal species or the identification of prediction models in order to determine toxic metal forms from measured total metal concentrations. This review addresses various shortcomings in current knowledge and research on the accumulation of metal contaminants in commercially consumed marine fish globally and particularly in South Africa, affecting both the fishing industry as well as fish consumers. © 2015 Society of Chemical Industry.

  20. Red meat and poultry intakes and risk of total and cause-specific mortality: results from cohort studies of Chinese adults in Shanghai.

    Yumie Takata

    Full Text Available Most previous studies of meat intake and total or cause-specific mortality were conducted in North America, whereas studies in other areas have been limited and reported inconsistent results. This study investigated the association of red meat or poultry intake with risk of total and cause-specific mortality, including cancer and cardiovascular disease (CVD, in two large population-based prospective cohort studies of 134,290 Chinese adult women and men in Shanghai. Meat intakes were assessed through validated food frequency questionnaires administered in person at baseline. Vital status and dates and causes of deaths were ascertained through annual linkage to the Shanghai Vital Statistics Registry and Shanghai Cancer Registry databases and home visits every 2-3 years. Cox regression was used to calculate hazard ratios (HRs and 95% confidence intervals (CIs for the risk of death associated with quintiles of meat intake. During 803,265 person-years of follow up for women and 334,281 person-years of follow up for men, a total of 4,210 deaths in women and 2,733 deaths in men accrued. The median intakes of red meat were 43 g/day among women and 54 g/day among men, and pork constituted at least 95% of total meat intake for both women and men. Red meat intake was associated with increased total mortality among men, but not among women; the HR (95% CI comparing the highest with the lowest quintiles were 1.18 (1.02-1.35 and 0.92 (0.82-1.03, respectively. This sex difference was statistically significant (P = 0.01. Red meat intake was associated with increased risk of ischemic heart disease mortality (HR = 1.41, 95% CI = 1.05-1.89 and with decreased risk of hemorrhagic stroke mortality (HR = 0.62, 95% CI = 0.45-0.87. There were suggestive inverse associations of poultry intake with risk of total and all-CVD mortality among men, but not among women. Further investigations are needed to elucidate the sex-specific associations between red

  1. Carcass and meat quality of Boer and indigenous goats of South ...

    Pamela

    2017-09-28

    Sep 28, 2017 ... This study was conducted to evaluate the carcass and meat quality of Boer ... Meadow game pellets (110 g/kg dry matter (DM) crude protein, 3.68% ..... In: Quality attributes and their measurement in meat, poultry and fish.

  2. Detection of irradiated meat, fish and their products by measuring 2-alkylcyclobutanones levels after frozen storage

    Obana, H.; Furuta, M.; Tanaka, Y.

    2007-01-01

    2-Alkylcyclobutanones, such as 2-dodecylcyclobutanone and 2-tetradecylcyclobutanone, were analyzed to assess the irradiation history of irradiated meats or fish, and cooked foods with irradiated ingredients, which had been stored frozen for up to one year. The purpose of the study was to show that irradiated meats could be detected even after having been stored in the distribution system. 2-Alkylcyclobutanones showed a small decrease in irradiated raw meats that had been stored frozen for one year. Cooked foods, such as pancake and fried chicken made with irradiated eggs and chicken, respectively, contained detectable levels of 2-alkylcyclobutanones after storage frozen for one year. The 2-alkylcyclobutanones became undetectable in highly dried samples, such as feed for lab animals, during the same period

  3. Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits

    Roncalés, Pedro

    2018-01-01

    Due to increased demands for greater expectation in relation to quality, convenience, safety and extended shelf-life, combined with growing demand from retailers for cost-effective extensions of fresh muscle foods’ shelf-life, the food packaging industry quickly developed to meet these expectations. During the last few decades, modified atmosphere packaging (MAP) of foods has been a promising area of research, but much remains to be known regarding the use of unconventional gases such carbon monoxide (CO). The use of CO for meat and seafood packaging is not allowed in most countries due to the potential toxic effect, and its use is controversial in some countries. The commercial application of CO in food packaging was not then considered feasible because of possible environmental hazards for workers. CO has previously been reported to mask muscle foods’ spoilage, and this was the primary concern raised for the prohibition, as this may mislead consumers. This review was undertaken to present the most comprehensive and current overview of the widely-available, scattered information about the use of CO in the preservation of muscle foods. The advantages of CO and its industrial limits are presented and discussed. The most recent literature on the consumer safety issues related to the use of CO and consumer acceptance of CO especially in meat packaging systems were also discussed. Recommendations and future prospects were addressed for food industries, consumers and regulators on what would be a “best practice” in the use of CO in food packaging. All this promotes high ethical standards in commercial communications by means of effective regulation, for the benefit of consumers and businesses in the world, and this implies that industrialized countries and members of their regulatory agencies must develop a coherent and robust systems of regulation and control that can respond effectively to new challenges. PMID:29360803

  4. Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits

    Djamel Djenane

    2018-01-01

    Full Text Available Due to increased demands for greater expectation in relation to quality, convenience, safety and extended shelf-life, combined with growing demand from retailers for cost-effective extensions of fresh muscle foods’ shelf-life, the food packaging industry quickly developed to meet these expectations. During the last few decades, modified atmosphere packaging (MAP of foods has been a promising area of research, but much remains to be known regarding the use of unconventional gases such carbon monoxide (CO. The use of CO for meat and seafood packaging is not allowed in most countries due to the potential toxic effect, and its use is controversial in some countries. The commercial application of CO in food packaging was not then considered feasible because of possible environmental hazards for workers. CO has previously been reported to mask muscle foods’ spoilage, and this was the primary concern raised for the prohibition, as this may mislead consumers. This review was undertaken to present the most comprehensive and current overview of the widely-available, scattered information about the use of CO in the preservation of muscle foods. The advantages of CO and its industrial limits are presented and discussed. The most recent literature on the consumer safety issues related to the use of CO and consumer acceptance of CO especially in meat packaging systems were also discussed. Recommendations and future prospects were addressed for food industries, consumers and regulators on what would be a “best practice” in the use of CO in food packaging. All this promotes high ethical standards in commercial communications by means of effective regulation, for the benefit of consumers and businesses in the world, and this implies that industrialized countries and members of their regulatory agencies must develop a coherent and robust systems of regulation and control that can respond effectively to new challenges.

  5. Cooking of meat and fish in Europe--results from the European Prospective Investigation into Cancer and Nutrition (EPIC).

    Rohrmann, S; Linseisen, J; Becker, N; Norat, T; Sinha, R; Skeie, G; Lund, E; Martínez, C; Barricarte, A; Mattisson, I; Berglund, G; Welch, A; Davey, G; Overvad, K; Tjønneland, A; Clavel-Chapelon, F; Kesse, E; Lotze, G; Klipstein-Grobusch, K; Vasilopoulou, E; Polychronopoulos, E; Pala, V; Celentano, E; Bueno-De-Mesquita, H B; Peeters, P H M; Riboli, E; Slimani, N

    2002-12-01

    There is epidemiologic evidence that the consumption of fried, grilled or barbecued meat and fish that are well-done or browned may be associated with an increased cancer risk. These high-temperature cooking methods are thought to be surrogates for mutagens and carcinogens produced in meat and fish, eg heterocyclic amines or polycyclic hydrocarbons. Since data on food cooking methods are scarce, the aim of this study was to describe the variation in meat and fish cooking methods in different parts of Europe. Using a standardized 24 h recall from a sub-sample of the EPIC cohort (35 644 persons, 35-75 y old), mean daily intake of meat and fish prepared by different cooking methods and the relative contribution of the cooking methods to the overall cooking of meat and fish was calculated. Whereas frying was more often noted in northern Europe, roasting and stir frying were more often used in the south. Concerning high-temperature cooking methods, their frequency of application varies between 15% in the EPIC cohort of North-Italy and 49% in the cohort of The Netherlands. Average consumption of fried, grilled and barbecued meat and fish ranges from a low of 12 g/day in the centres in southern Spain to a high of 91 g/day in northern Spain. High variation in both the kind of meat/fish consumed as well as its cooking methods is observed within EPIC. In order to use this variation for the evaluation of the impact of cooking methods on cancer risk, a questionnaire on meat and fish cooking methods is being developed and could be applied in the whole EPIC cohort.

  6. Intake of meat and fish and risk of head-neck cancer subtypes in the Netherlands Cohort Study.

    Perloy, Andy; Maasland, Denise H E; van den Brandt, Piet A; Kremer, Bernd; Schouten, Leo J

    2017-06-01

    To date, the role of meat and fish intake in head-neck cancer (HNC) etiology is not well understood and prospective evidence is limited. This prompted us to study the association between meat, fish, and HNC subtypes, i.e., oral cavity cancer (OCC), oro- and hypopharyngeal cancer (OHPC), and laryngeal cancer (LC), within the Netherlands Cohort Study (NLCS). In 1986, 120,852 participants (aged 55-69 years) completed a baseline 150-item food frequency questionnaire (FFQ), from which daily meat and fish intake were calculated. After 20.3 years of follow-up, 430 HNC overall (134 OCC, 90 OHPC and 203 LC) cases and 4,111 subcohort members were found to be eligible for case-cohort analysis. Multivariate hazard ratios were calculated using Cox's proportional hazards model within quartiles of energy-adjusted meat and fish intake. Processed meat intake, but not red meat intake, was positively associated with HNC overall [HR(Q4 vs. Q1) = 1.46, 95% CI 1.06-2.00; ptrend = 0.03]. Among HNC subtypes, processed meat was positively associated with OCC, while no associations were found with OHPC and LC. Fish intake was not associated with HNC risk. Tests for interaction did not reveal statistically significant interaction between meat, fish, and alcohol or smoking on HNC overall risk. In this large cohort study, processed meat intake was positively associated with HNC overall and HNC subtype OCC, but not with OHPC and LC.

  7. Effects of vitamin E and fish oil inclusion in broiler diets on meat fatty acid composition and on the flavour of a composite sample of breast meat.

    Rymer, Caroline; Givens, D Ian

    2010-08-15

    Enriching poultry meat with long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFA) can increase low population intakes of LC n-3 PUFA, but fishy taints can spoil reheated meat. This experiment determined the effect of different amounts of LC n-3 PUFA and vitamin E in the broiler diet on the fatty acid composition and sensory characteristics of the breast meat. Ross 308 broilers (120) were randomly allocated to one of five treatments from 21 to 42 days of age. Diets contained (g kg(-1)) 0, 9 or 18 LC n-3 PUFA (0LC, 9LC, 18LC), and 100, 150 or 200 mg LD-alpha-tocopherol acetate kg(-1) (E). The five diets were 0LC100E, 9LC100E, 18LC100E, 18LC150E, 18LC200E, with four pens per diet, except 18LC100E (eight pens). Breast meat was analysed for fatty acids (uncooked) and sensory analysis by R-index (reheated). LC n-3 PUFA content (mg kg(-1) meat) was 514 (0LC100E) and 2236 (9LC and 18LC). Compared with 0LC100E, meat from 18LC100E and 18LC150E tasted significantly different, while 23% of panellists detected fishy taints in 9LC100E and 18LC200E. Chicken meat can be enriched with nutritionally meaningful amounts of LC n-3 PUFA, but > 100 mg dl-alpha-tocopherol acetate kg(-1) broiler diet is needed to protect reheated meat from oxidative deterioration. Copyright (c) 2010 Society of Chemical Industry.

  8. The Study of Effect of Surimi Production Steps on Chemical Composition and Electrophoresis Pattern of Myofibrillar Proteins of Mechanically Deboned poultry meat (MDPM

    Sh Haji BagherNaeeni

    2013-08-01

    Full Text Available Mechanically deboning poultry meat (MDPM is widely used due to its suitable technological properties as well as low lipids and saturated fatty acids contents. Besides, production processes applied during the surimi production can improve the technological properties of MDPM. That is to say, the production steps of surimi can change chemical composition and concentration of myofibrillar proteins and improve functional properties of MDPM. In this study, MDPM was prepared from the poultry meat. The production process consisted of 2 washing steps with sodium bicarbonate solution followed by another washing step with 4°C water. Afterwards, chemical properties of MDPM and surimi (moisture content, protein, lipid, and ash content as well as electrophoresis pattern were evaluated. Result showed that surimi production steps could significantly decrease protein, lipid and ash contents; however, moisture content of MDPM increased significantly. The result of electrophoresis indicated a significant increase in heavy chain myosin with 200 KDa and actin with 45 KDa molecular weights. It was concluded that the production steps improved the chemical properties and increased the concentration of MDPM myofibrillar proteins.

  9. Loss of vitamin B(12) in fish (round herring) meats during various cooking treatments.

    Nishioka, Michiko; Kanosue, Fuki; Yabuta, Yukinori; Watanabe, Fumio

    2011-01-01

    The loss of vitamin B(12) in round herring meats during various cooking treatments was evaluated. Although amounts of vitamin B(12) were three times greater in the viscera (37.5 ± 10.6 µg/100 g fresh weight) than in the meats, about 73% of total vitamin B(12) found in the whole fish body (except for head and bones) were recovered in the meats (5.1 ± 1.0 µg of vitamin B(12)). The vitamin B(12) contents of the round herring's meats were significantly decreased up to ~62% during cooking by grilling, boiling, frying, steaming, and microwaving. There was, however, no loss of vitamin B(12) during vacuum-packed pouch cooking. Model experiment using hydroxocobalamin suggest that loss of vitamin B(12) is dependent on the degree of temperature and time used in conventional cooking, and is further affected by the concomitant ingredients of food. Retention of vitamin B(12) was not dependent on vacuum or temperature (or both) used in the vacuum-packed pouch cooking.

  10. 75 FR 82148 - Nutrition Labeling of Single-Ingredient Products and Ground or Chopped Meat and Poultry Products

    2010-12-29

    ... organization, members of the regulated industry, trade and professional associations, and a city health... to it during cooking that alter the calories, fat, and protein. For those reasons, the poultry trade... 82154

  11. Evaluation of α-tocopherol acetate, peel and extract pomogrante antioxidative potential in diet contained fish oil on meat quality boiler chicken

    Hassan Salehi

    2016-04-01

    Full Text Available Introduction Poultry meat enriched with long-chain polyunsaturated fatty acids n-3 (PUFA Lc n-3 can make a nutritionally meaningful contribution to Western diets in which consumption of PUFA Lc n-3 is low. Enrichment of poultry meat with this fatty acid is usually achieved by inclusion of fish oil in broiler diet (23, 24. However, meat enriched in this way is susceptible to quality deterioration by lipid oxidation during storage or cooking, leading to reduction in nutritive value and accumulation of lipid oxidation products (10. Oxidation is a very general process affecting lipids, pigments, proteins, DNA, carbohydrates, and vitamins (11. The objective of this study was to evaluate the effects of dietary α-tocopherol (α-Toc, pomegranate peel extract (PPE and pomegranate peel (PP on fatty acid profile, aoxidation and phenolic compounds in raw thigh and breast meat during refrigeration. Materials and methods Peels of pomegranate were harvested in October 2011 from pomegranate trees (Ardestani, variety in Khorasan Razavi province (East, Iran. Dried powders of peels (2.5 g were extracted with 40 mL of methanol solvent at room temperature for 6 hours. Three hundred and eighty four 1-d-old male broiler chicks (Ross 308 were randomly allotted to 8 groups with 4 replicates of 12 birds. Eight dietary treatments including control diet without feed additives, control diet mixed with 200 mg/kg α-Toc, control diet mixed with PPE (100, 200 and 300 mg/kg, and control diet mixed with PP (1, 2 and 3 g/kg. In all diets 2% fish oil were added to enhance the enrichment of unsaturated n-3 fatty acid in birds. One broiler chick was randomly selected from each pen of 42 d of age. The antioxidative potential and various meat quality characteristics were determined on 0, 7, and 11 days of refrigerated storage. Total phenols content in the aqueous supernatant was estimated by the Folin-Ciocalteu method (33. 1, 1-Diphenyl-2-picrylhydrazyl (DPPH radical scavenging

  12. meat

    p2492989

    These nutrient values determined in meat from red hartebeest could ... percentage of a-linolenic acid (C18:3n-3) (Wiklund et al., 2001). .... system (1525 HPLC with a binary gradient delivery, 717 auto-sampler and Injector, 1500 ..... polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork: A review.

  13. Relation of unprocessed, processed red meat and poultry consumption to blood pressure in East Asian and Western adults

    Oude Griep, L.M.; Seferidi, Paraskevi; Stamler, J.; Horn, van L.; Chan, Queenie; Tzoulaki, Ioanna; Steffen, L.M.; Miura, K.; Ueshima, H.; Okuda, N.; Zhao, Liancheng; Soedamah-Muthu, S.S.; Daviglus, M.L.; Elliott, P.

    2016-01-01

    Background: Epidemiologic evidence suggests that relationships of red meat consumption with risk of cardiovascular diseases depends on whether or not the meat is processed, including addition of preservatives, but evidence is limited for blood pressure (BP). Objective: To examine cross-sectional

  14. Heterocyclic amines content of meat and fish cooked by Brazilian methods.

    Iwasaki, Motoki; Kataoka, Hiroyuki; Ishihara, Junko; Takachi, Ribeka; Hamada, Gerson Shigeaki; Sharma, Sangita; Le Marchand, Loïc; Tsugane, Shoichiro

    2010-02-01

    Heterocyclic amine (HCA) concentrations were measured in meat and fish samples cooked by pan-frying, grilling and churrasco (Brazilian barbecue) to various levels of doneness in accordance with the cooking methods most commonly used in Brazil. HCAs were extracted by the Blue-rayon absorption method and measured by liquid chromatography-mass spectrometry. 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) were sharply increased in very well-done meats and fish. HCA levels varied somewhat across cooking methods: levels of PhIP (ng/g) in very well-done, non-marinated samples were particularly high for churrasco (31.8 in the exterior of the sample), compared to lower levels for grilled (16.3), and pan-fried beef (0.58). On comparison across foods, chicken contained higher HCA levels than other non-marinated samples. For example, PhIP levels (ng/g) in very well-done pan-fried foods were 34.6 for chicken with the skin, 0.58 for beef, 7.25 for pork, 2.28 for sardines, and 7.37 for salmon cooked with the skin. HCA levels were lower in marinated meats and fish than in non-marinated samples, except for pan-fried salmon. This study provides valuable information which will allow the estimation of dietary HCA exposure using an epidemiologic questionnaire and the investigation of the association of HCA intake with cancer risk in Brazil.

  15. Host-Specific Patterns of Genetic Diversity among IncI1-I gamma and IncK Plasmids Encoding CMY-2 beta-Lactamase in Escherichia coli Isolates from Humans, Poultry Meat, Poultry, and Dogs in Denmark

    Hansen, Katrine Hartung; Bortolaia, Valeria; Nielsen, Christine Ahl

    2016-01-01

    and commensal E. coli isolates collected from 2006 to 2012 from humans, retail poultry meat, broilers, and dogs. Multilocus sequence typing (MLST), antimicrobial susceptibility testing, and conjugation were performed in conjunction with plasmid replicon typing, plasmid multilocus sequence typing (p......MLST), restriction fragment length polymorphism (RFLP), and sequencing of selected bla(CMY-2)-harboring plasmids. MLST revealed high strain diversity, with few E. coli lineages occurring in multiple host species and sample types. bla(CMY-2) was detected on plasmids in 83 (89%) isolates. Most (75%) of the plasmids...... were conjugative and did not (96%) cotransfer resistance to antimicrobials other than cephalosporins. The main replicon types identified were IncI1-I gamma (55%) and IncK (39%). Isolates from different host species mainly carried distinct plasmid subtypes. Seven of the 18 human isolates harbored IncI1...

  16. Heterocyclic amines content of meat and fish cooked by Brazilian methods

    Iwasaki, Motoki; Kataoka, Hiroyuki; Ishihara, Junko; Takachi, Ribeka; Hamada, Gerson Shigeaki; Sharma, Sangita; Le Marchand, Loïc; Tsugane, Shoichiro

    2010-01-01

    Heterocyclic amine (HCA) concentrations were measured in meat and fish samples cooked by pan-frying, grilling and churrasco (Brazilian barbecue) to various levels of doneness in accordance with the cooking methods most commonly used in Brazil. HCAs were extracted by the Blue-rayon absorption method and measured by liquid chromatography–mass spectrometry. 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), and 2-amino-3,4,8-trimethylim...

  17. Heterocyclic amines in meat and meat products

    Aliye BULGAN

    2013-06-01

    Full Text Available Heterocyclic amines (HA are the mutagenic/carcinogenic compounds which generate as a result of cooking of red meat, poultry meat and fish fillets at high temperatures. Up to 20 different HAs were detected and classified in the researches that conducted on these types of meats cooked at high temperatures. HAs are the products of Maillard reactions and the Strecker degredation of main precursors such as creatine/creatinine, aminoacid and the polysaccharides. Many physical and chemical factors effect the formation of HAs. Thus, it was reported by many researchers that utilizing coating and marination processes in addition to using natural and synthetic antioxidants and seasonings-plant extracts were effective on inhibiting/decreasing the formation of HAs. Additionally, boiling/steaming and microwave cooking methodologies were recommended instead of barbecuing, grilling or frying to inhibit/decrease the formation of HAs. The HAs formed in meat and meat products and the factors which have effects on the formation of HAs are presented in this review.

  18. Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances

    Xin Zhao

    2017-01-01

    Full Text Available Electrical impedance spectroscopy (EIS, as an effective analytical technique for electrochemical system, has shown a wide application for food quality and safety assessment recently. Individual differences of livestock cause high variation in quality of raw meat and fish and their commercialized products. Therefore, in order to obtain the definite quality information and ensure the quality of each product, a fast and on-line detection technology is demanded to be developed to monitor product processing. EIS has advantages of being fast, nondestructive, inexpensive, and easily implemented and shows potential to develop on-line detecting instrument to replace traditional methods to realize time, cost, skilled persons saving and further quality grading. This review outlines the fundamental theories and two common measurement methods of EIS applied to biological tissue, summarizes its application specifically for quality assessment of meat and fish, and discusses challenges and future trends of EIS technology applied for meat and fish quality assessment.

  19. 76 FR 68058 - Classes of Poultry

    2011-11-03

    ... for some poultry classes, while extensive cross breeding has produced poultry with higher meat yields... Committee on Meat and Poultry Inspection (NACMPI) for consultation to ensure that there is no inconsistency... classifications, proposed changes to the game hen classes, and other proposed editorial changes. Response: FSIS...

  20. Dietary fish oil replacement with palm or poultry oil increases fillet oxidative stability and decreases liver glutathione peroxidase activity in barramundi (Lates calcarifer).

    Wan Ahmad, Wan A R; Stone, David A J; Schuller, Kathryn A

    2013-12-01

    Complete dietary fish oil replacement with palm or poultry oil in barramundi (Lates calcarifer) had no detrimental effects on growth or hepatosomatic index of juvenile fish up to an average size of ~50 g. However, it significantly decreased the omega-3 (n-3) long-chain polyunsaturated fatty acid content of the fish muscle (fillet) lipids. This was particularly true for eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) which are recognised for their health beneficial effects in the human diet. As a result of their decreased EPA and DHA content, the peroxidation index of the muscle lipids was also decreased. This was associated with increased simulated retail storage shelf life as indicated by decreased thiobarbituric acid reactive substances in muscle samples from fish fed the palm or poultry oil-based diets. Concomitantly, glutathione peroxidase (GPx) activity, but not glutathione S-transferase (GST) activity or reduced glutathione concentration, was significantly reduced in the liver of barramundi fed the palm or poultry oil-based diets as compared with the fish fed the fish oil-based diet. Furthermore, GPx and GST activity were very low in muscle, much lower than in gastrointestinal tract, liver or swim bladder. Therefore, we propose that liver GPx activity may be a good predictor of fillet shelf life in barramundi and other fish species.

  1. Free range and deep litter poultry production systems: effect on performance, carcass yield and meat composition of cockerel chickens.

    Sogunle, Olajide Mark; Olaniyi, Olagoke Ayobami; Egbeyale, Lawrence Tokunbo; Akinola, Olufemi Sunday; Shittu, Taofeek A; Abiola, Samuel Soladoye; Ladokun, Abimbola O; Sobayo, Richard Abayomi

    2013-01-01

    This study was carried out on 150 cockerel chickens each of Harco Black and Novogen strains to determine their performance, carcass yield and meat composition on free range and deep litter production systems. The birds were brooded for 4 weeks and thereafter allotted to the different production systems for a period of 12 weeks. Each production system was allotted 150 chicks (75 chicks per strain) with three replicates of 25 chicks. The birds on deep litter production system were fed ad libitum while each bird on free range was fed 50 % of its daily feed requirement. On the 84 th day, a total of 36 birds were randomly selected for analysis of the carcass yield and meat composition. The data generated were subjected to a two-way analysis of variance in a 2 × 2 factorial experimental arrangement. Novogen strain consumed less feed (P free range and had the best feed/gain (2.72). A higher (P free range. The tibia proximal length and breadth, and tibia distal length and breadth were significantly (P free range, Harco black had more meat (85.69 g) than bone (18.07 g) in the breast while Novogen had the lowest meat/bone (2.38). Conclusively, Novogen strain should be raised on free range for a better performance in terms of feed/gain, but for higher meat composition, Harco black is a better strain.

  2. UNDERSTANDING CONSUMERS' ATTITUDE TOWARD MEAT LABELS AND MEAT CONSUMPTION PATTERN

    Rimal, Arbindra; Fletcher, Stanley M.

    2003-01-01

    This paper addressed consumers' attitude toward meat labels and the influence of different aspects of meat labels on beef, poultry and seafood consumption using a national survey data. Nutrition and ingredient information on meat labels were positively related with attitude toward meat labels as well as meat consumption frequency.

  3. Polar and non-polar heterocyclic amines in cooked fish and meat products and their corresponding pan residues.

    Skog, K; Augustsson, K; Steineck, G; Stenberg, M; Jägerstad, M

    1997-06-01

    Fourteen cooked dishes with their corresponding pan residues were analysed for polar and non-polar heterocyclic amines using HPLC. The choice of foods, including beef, pork, poultry, game, fish, egg and sausages, was based on an investigation of an elderly population in Stockholm participating in an analytical epidemiological case-control study on cancer risks after intake of heterocyclic amines. The food items were prepared using normal household cooking practices, and to reflect the wide range of surface browning of the cooked dishes that would be encountered in this population, four cooking temperatures were used in the range 150-225 degrees C. For all food samples, the total amount of heterocyclic amines formed at 150 degrees C was less than 1 ng/g cooked product, and at 175 degrees C less than 2 ng/g. The highest concentrations of heterocyclic amines were detected in fillet of pork, reindeer meat and chicken breast fried at 200 and 225 degrees C and their corresponding pan residues. The total sum of 2-amino-3,8-dimethylimidazo-[4,5-f]quinoxaline, 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine was about 1 microgram per 100 g portion (including pan residues) for reindeer meat and chicken breast, and between 1.9 and 6.3 micrograms per 100-g portion for fillet of pork. PhIP was the most abundant heterocyclic amine, identified in 73 of 84 samples, and the highest concentration of PhIP, 32.0 ng/g, was found in the pan residue from fillet of pork cooked at 225 degrees C. The non-polar heterocyclic amines 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole and 3-amino-1-methyl-5H-pyrido[4,3-b]indole were detected in the range of 0.5-7.4 ng/g in most foods cooked at 225 degrees C, and also in meat sauce prepared at 200 and 175 degrees C. The other heterocyclic amines tested for: 2-amino-3-methylimidazo-[4,5-f]quinoline, 2-amino-3,4-dimethylimidazo[4,5-f]quinoline, 2-amino-6-methyl-pyrido-[1,2-a:3',2'-d]-imidazole and 2

  4. Exploratory analysis of meal composition in Australia: meat and accompanying foods.

    Sui, Zhixian; Raubenheimer, David; Rangan, Anna

    2017-08-01

    The study of meal patterns and overall diet in relation to health outcomes may be more important than focusing on single nutrients or food groups. The present study aimed to explore the composition of main meals and snacks in the Australian population and examine associations between meat/poultry/fish and other foods. The study utilised 24 h recalls. Meal composition was defined based on average intakes of food groups per meal disaggregated from all food sources. 2011-12 National Nutrition and Physical Activity Survey. Australian people (n12153) aged 2 years or above. Overall, breakfast was the smallest meal of the day, typically consisting of grains, dairy products and fruit. Lunch was the second largest meal, consisting mostly of grains, non-starchy vegetables and meat/poultry/fish. The largest meal was dinner, comprising meat/poultry/fish, vegetables (starchy and non-starchy), grains and often including discretionary beverages (children) or alcohol (adults). The main food groups consumed at snacking occasions were dairy, fruit, discretionary foods and beverages (including alcohol for adults). The most frequently consumed meat types were beef and chicken at dinner and ham at lunch. Non-starchy vegetables were accompanying foods for red meat, poultry and fish/seafood consumed in varying portion sizes, but did not accompany processed meat. The present study considered meat, poultry and fish as the meal centre and their accompaniments of other food groups at different eating occasions. These findings expand the background evidence for health professionals developing meal-based framework/guidelines and public health messages.

  5. Identifying ingredients that delay outgrowth of Listeria monocytogenes in natural, organic, and clean-label ready-to-eat meat and poultry products.

    McDonnell, Lindsey M; Glass, Kathleen A; Sindelar, Jeffrey J

    2013-08-01

    The objective of this study was to identify ingredients that inhibit Listeria monocytogenes in natural, organic, or clean-label ready-to-eat meat and poultry products. Fourteen ingredients were screened in uncured (no-nitrate-or-nitrite-added), traditional-cured (156 ppm of purified sodium nitrite), cultured (alternative cured, natural nitrate source, and Staphylococcus carnosus), or preconverted (alternative cured, natural nitrite source) turkey slurries. Slurries were cooked, cooled, inoculated to yield 3 log CFU/ml L. monocytogenes, stored at 4°C, and tested weekly for 4 weeks. Three antimicrobial ingredients, 1.5 % vinegar-lemon-cherry powder blend, 2.5 % buffered vinegar, and 3.0 % cultured sugar-vinegar blend, were incorporated into alternative-cured ham and uncured roast beef and deli-style turkey breast. Controls included all three meat products without antimicrobial ingredients and a traditional-cured ham with 2.8 % sodium lactate-diacetate. Cooked, sliced products were inoculated with 3 log CFU/g L. monocytogenes, vacuum packed, and stored at 4 or 7°C, for up to 12 weeks. For control products without antimicrobial agents stored at 4°C, a 2-log L. monocytogenes increase was observed at 2 weeks for ham and turkey and at 4 weeks for roast beef. Growth (>1-log increase) in the sodium lactate-diacetate was delayed until week 6. Compared with the control, the addition of either vinegar-lemon-cherry powder blend or buffered vinegar delayed L. monocytogenes growth for an additional 2 weeks, while the addition of cultured sugar-vinegar blend delayed growth for an additional 4 weeks for both ham and turkey. The greatest L. monocytogenes delay was observed in roast beef containing any of the three antimicrobial ingredients, with no growth detected through 12 weeks at 4°C for all the treatments. As expected, L. monocytogenes grew substantially faster in products stored at 7°C than at 4°C. These data suggest that antimicrobial ingredients from a natural source

  6. Electrical impedance spectroscopy for quality assessment of meat and fish: A review on basic principles, measurement methods, and recent advances

    Electrical impedance spectroscopy (EIS), as an effective analytical technique for electrochemical system, has shown a wide application for food quality and safety assessment recently. Individual differences of livestock cause high variation in quality of raw meat and fish and their commercialized pr...

  7. Study on the occurrence of polycyclic aromatic hydrocarbons in milk and meat/fish based baby food available in Italy.

    Santonicola, Serena; Albrizio, Stefania; Murru, Nicoletta; Ferrante, Maria Carmela; Mercogliano, Raffaelina

    2017-10-01

    The study compared the profile of 14 polycyclic aromatic hydrocarbons, frequently occurred in food, in milk (N = 22) and meat/fish based (N = 18) baby foods available on the Italian market. PAH total levels, markers (Regulation EC/835/2011) and carcinogenic PAHs were determined by high- performance liquid chromatography with fluorescence detector (HPLC-FD). The average of total PAHs was 52.25 μg kg -1 in milk and 11.82 μg kg -1 in meat/fish based baby foods. The levels of PAH markers were higher than the permissible EU limits of 1 μg kg -1 in 18.2% and 77.7% milk, and 5.6% and 44.4% meat/fish based baby foods. Milk based samples showed significant higher values (P carcinogenic and possible carcinogenic hydrocarbons than meat/fish based products. The Margins of Exposure (MOE) value of milk based baby food samples indicated a potential concern for consumer health. Monitoring programs, and good agriculture and manufacture practices should be recommended. Copyright © 2017 Elsevier Ltd. All rights reserved.

  8. Meat and fish consumption and the risk of renal cell carcinoma in the European prospective investigation into cancer and nutrition

    Rohrmann, Sabine; Linseisen, Jakob; Overvad, Kim; Wurtz, Anne Mette Lund; Roswall, Nina; Tjonneland, Anne; Boutron-Ruault, Marie-Christine; Racine, Antoine; Bastide, Nadia; Palli, Domenico; Agnoli, Claudia; Panico, Salvatore; Tumino, Rosario; Sacerdote, Carlotta; Weikert, Steffen; Steffen, Annika; Kuehn, Tilman; Li, Kuanrong; Khaw, Kay-Tee; Wareham, Nicholas J.; Bradbury, Kathryn E.; Peppa, Eleni; Trichopoulou, Antonia; Trichopoulos, Dimitrios; Bueno-de-Mesquita, H. Bas; Peeters, Petra H. M.; Hjartaker, Anette; Skeie, Guri; Weiderpass, Elisabete; Jakszyn, Paula; Dorronsoro, Miren; Barricarte, Aurelio; Santiuste de Pablos, Carmen; Molina-Montes, Esther; Alonso de la Torre, Ramon; Ericson, Ulrika; Sonestedt, Emily; Johansson, Mattias; Ljungberg, Borje; Freisling, Heinz; Romieu, Isabelle; Cross, Amanda J.; Vergnaud, Anne-Claire; Riboli, Elio; Boeing, Heiner

    2015-01-01

    Renal cell cancer (RCC) incidence varies worldwide with a higher incidence in developed countries and lifestyle is likely to contribute to the development of this disease. We examined whether meat and fish consumption were related to the risk of RCC in the European Prospective Investigation into

  9. Quantitative determination of titin and nebulin in poultry meat by SDS-PAGE with an internal standard

    Tomaszewska Gras, J.; Kijowski,; Schreurs, F.J.G.

    2002-01-01

    The method of quantitative determination of titin and nebulin in chicken meat by SDS-PAGE electrophoresis technique was developed by application of β-galactosidase as the internal standard. The method was tested first on marker protein samples of known concentrations (myosin, transferrin, glutamic

  10. Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia.

    Jahurul, M H A; Jinap, S; Ang, S J; Abdul-Hamid, A; Hajeb, P; Lioe, H N; Zaidul, I S M

    2010-08-01

    The intake of heterocyclic amines is influenced by the amount and type of meat and fish ingested, frequency of consumption, cooking methods, cooking temperature, and duration of cooking. In this study, the dietary intake of heterocyclic amines in Malaysia and their main sources were investigated. Forty-two samples of meat and fish were analysed by high-performance liquid chromatography with photodiode array detector to determine the concentration of the six predominant heterocyclic amines, namely: 2-amino-3-methylimidazo[4,5-f] quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f] quinoline(MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f] quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f] quinoxaline (4,8-DiMeIQx), 2-amino-3,7,8-trimethylimidazo[4,5-f] quinoxaline (7,8-DiMeIQx), and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). Dietary intake data were obtained using a food-frequency questionnaire when interviewing 600 Malaysian respondents. The level of total heterocyclic amines in food samples studies ranged from not detected to 38.7 ng g(-1). The average daily intake level of heterocyclic amine was 553.7 ng per capita day(-1). The intake of PhIP was the highest, followed by MeIQx and MeIQ. The results reveal that fried and grilled chicken were the major dietary source of heterocyclic amines in Malaysia. However, the heterocyclic amine intake by the Malaysian population was lower than those reported from other regions.

  11. ESR based detection method for irradiated dry fish, tomato soup powder and sweet-meats

    Brij Bhushan; Warrier, S.B.; Sharma, Arun

    2003-01-01

    Full text: Radiation Processing is increasingly being accepted as one of the most effective and economic method to treat agricultural and horticultural commodities for hygienization and disinfestation purposes and also in overcoming strict quarantine barriers in international trade. At present there is a growing concern about the presence of insecticides and pesticides and their residues in various foods, we consume. In view of this, irradiation, being a physical and cold process, emerges as the best bet towards having an uninterrupted supply of safe and quality food. The process has been endorsed as safe by several international and national bodies. A suitable detection method is however required to meet the basic requirements of consumers and law enforcement authorities, regulating the trade. Dried, sliced Pollack and File fishes were subjected to radiation dose of 4 kGy for elimination of coliforms and for improvement in quality standards during storage. Bones separated served as sample source for ESR based detection method of the radiation treatment. Bones with hard crystalline matrix served as trap for free radicals and facilitated evolution of an ESR based detection method. It showed a linear dose response curve at γ=2.0037, whereas, those from non-irradiated fish fillets failed to show any ESR signal. Re-irradiation helped in calculation of dose delivered to dried fishes. Sachets -containing tomato soup ingredients, including sugars exposed to 0.25 to 2 kGy gamma radiation doses for hygienization and quarantine purposes were used in the experiments. In-pack sugar crystals served as free radicals trap for ESR based detection method for radiation hygienized tomato soup powder. Similarly, it was observed that radiation hygienization of sugar bearing sweet-meats, like Peda (an evaporated milk preparation), Petha (a sugar syrup soaked vegetable preparation) and dry fruits like raisins could be detected using ESR. Suitable methodology was developed to detect

  12. Technological characteristics of meat - viscosity

    DIBĎÁK, Tomáš

    2012-01-01

    This bachelor thesis is focused on the technological characteristics of meat, mainly viscosity of meat. At the beginning I dealt with construction of meat and various types of meat: beef, veal, pork, mutton, rabbit, poultry and venison. Then I described basic chemical composition of meat and it?s characteristic. In detail I dealt with viscosity of meat. Viscosity is the ability of meat to bind water both own and added. I mentioned influences, which effects viscosity and I presented the possib...

  13. QUANTIFICATION OF LEAD AND CADMIUM IN POULTRY AND BIRD GAME MEAT BY SQUARE WAVE ANODIC STRIPPING VOLTAMMETRY

    2011-01-01

    Abstract A Square Wave Anodic Stripping Voltammetric method for the analysis of lead and cadmium in chicken muscle and liver was developed and validated, and the results of a monitoring study relative to chicken and pigeon meat are reported. The voltammetric method allows the analysis of lead and cadmium at the same time in samples after acid digestion. The use of perchloric acid for digestion and of acetate buffer in the supporting electrolyte have been found suitable to reduce ma...

  14. Quantification of lead and cadmium in poultry and bird game meat by square-wave anodic-stripping voltammetry.

    Trevisani, M; Cecchini, M; Taffetani, L; Vercellotti, L; Rosmini, R

    2011-02-01

    A square-wave anodic-stripping voltammetric method for the analysis of lead and cadmium in chicken muscle and liver was developed and validated, and the results of a monitoring study relative to chicken and pigeon meat are reported. The voltammetric method allows the analysis of lead and cadmium at the same time in samples after acid digestion. The use of perchloric acid for digestion and of acetate buffer in the supporting electrolyte are suitable to reduce matrix interferences and obtain limits of quantification which were below 10 ng g⁻¹ for meat and liver samples. The regression between the analytical signal and the concentration of the target analytes in spiked samples and Certified Reference Materials proved to be linear within the 10-100 ng g⁻¹ range for meat and within the 50-500 ng g⁻¹ range for liver. The analytical method was verified using available Certified Reference Materials BCR-184 (cattle meat) and BCR-185R (cattle liver) as well as with spiked chicken samples. Precision (i.e. repeatability and intermediate precision) and accuracy (percentage recovery and bias) were of the order of 0.3-4.5% for both lead and cadmium The level of lead in muscle was in the range between 6.4 and 59.8 ng g⁻¹ in chickens and between 7.9 and 63.6 ng g⁻¹ in farmed pigeons, whereas it was between 8.0 and 84.4 ng g⁻¹ in chicken liver. The cadmium concentration was 0.4-10.4 ng g⁻¹ in chicken muscle, 10.4-90.6 ng g⁻¹ in chicken liver and 2.2-8.0 ng g⁻¹ in farmed pigeons.

  15. Dietary greenhouse gas emissions of meat-eaters, fish-eaters, vegetarians and vegans in the UK.

    Scarborough, Peter; Appleby, Paul N; Mizdrak, Anja; Briggs, Adam D M; Travis, Ruth C; Bradbury, Kathryn E; Key, Timothy J

    The production of animal-based foods is associated with higher greenhouse gas (GHG) emissions than plant-based foods. The objective of this study was to estimate the difference in dietary GHG emissions between self-selected meat-eaters, fish-eaters, vegetarians and vegans in the UK. Subjects were participants in the EPIC-Oxford cohort study. The diets of 2,041 vegans, 15,751 vegetarians, 8,123 fish-eaters and 29,589 meat-eaters aged 20-79 were assessed using a validated food frequency questionnaire. Comparable GHG emissions parameters were developed for the underlying food codes using a dataset of GHG emissions for 94 food commodities in the UK, with a weighting for the global warming potential of each component gas. The average GHG emissions associated with a standard 2,000 kcal diet were estimated for all subjects. ANOVA was used to estimate average dietary GHG emissions by diet group adjusted for sex and age. The age-and-sex-adjusted mean (95 % confidence interval) GHG emissions in kilograms of carbon dioxide equivalents per day (kgCO 2 e/day) were 7.19 (7.16, 7.22) for high meat-eaters ( > = 100 g/d), 5.63 (5.61, 5.65) for medium meat-eaters (50-99 g/d), 4.67 (4.65, 4.70) for low meat-eaters ( vegans. In conclusion, dietary GHG emissions in self-selected meat-eaters are approximately twice as high as those in vegans. It is likely that reductions in meat consumption would lead to reductions in dietary GHG emissions.

  16. Determination of methylmercury compounds in foodstuffs. II. Determination of methylmercury in fish, egg, meat, and liver

    Westoeoe, G

    1967-01-01

    The combined gas chromatographic and thin-layer chromatographic method for the identification and determination of methylmercury compounds in fish (Westoeoe) has been modified in order to render it applicable to a wider range of foods. In animal foodstuffs methylmercury is probably to a great extent attached to thiol groups. When these foods are extracted according to Gage, methylmercury chloride is formed and dissolves in the benzene together with varying amounts of thio compounds. Purification of the methylmercury in the benzene extracts of e.g., egg yolk or liver by extraction with aqueous alkali solution did not work, probably because the thio compounds were not volatile and could form alkali-insoluble methylmercury salts. Evidently methylmercury-S-compounds were reformed at high pH and prevented the formation of the water-soluble methylmercury hydroxide. Addition of excess mercuric ions, which expelled the methylmercury from the thio compounds, solved this clean-up problem. Samples of fish, egg-white, egg yolk, meat, and liver have been analyzed with the modified method. Extraction of the methylmercury into an aqueous phase was also possible with the aid of a water solution of cysteine. This led to a more rapid analytical procedure. 8 references, 2 figures, 4 tables.

  17. Changes in Enzymatic Activity of Fish and Slaughter Animals Meat after High Pressure Treatment at Subzero Temperatures

    Malinowska-Pańczyk Edyta

    2018-06-01

    Full Text Available The aim of this study was to determine changes in the activity of proteolytic enzymes and transglutaminase of fish and mammal meat after pressurization at subzero temperatures. The activity was measured at the optimal pHs determined for enzymes from particular types of tested meat. It was found that increasing the pressure in the range of 60-193 MPa, did not change significantly the activity of acidic proteases of cod flesh, while the activity of neutral and alkaline proteases decreased drastically. Proteolytic enzymes from salmon flesh were more resistant than those from cod flesh. They maintained or increased (neutral protease activity after pressurization. The activity of the endogenous enzymes of bovine meat increased with pressure increase, except for acidic proteases, the activity of which was reduced after treatment at 193 MPa to the level similar to unpressurized meat. Endogenous proteases of porcine meat were activated by high-pressure treatment. It has been shown that activity of TGase in unpressurized flesh from cod was 5 times higher than that from unpressurized salmon. Depending on the type of meat, these enzymes were also significantly different in their sensitivity to pressure. The pressure of 60 and 193 MPa led to a complete inactivation of the TGase in cod flesh, while the activity of salmon flesh TGase was decreased only by 15 and 21%, respectively.

  18. Verification for the presence of inhibitory substances in poultry meat after the consumption of the feed mixture supplemented with fermented feed

    Ivona Kožárová

    2016-12-01

    Full Text Available The European Union has an obligation to ensure that feed produced in the European Union is safe for animals and also humans by ensuring food of animal origin is safe and wholesome. An increasing demand for safe, wholesome and nutritious animal products has led to the search for alternative substances in animal feed. Fermented feed has gained a lot of popularity in many animal diets today. They meet the demand for animal nutrition due to the formation of target substances with the desired properties. As some of them are attracting attention as potential antimicrobial agents that inhibit the growth of certain microorganisms, and the products of animal origin are controlled for the presence of residues of inhibitory (antimicrobial substances, the aim of this work was to verify the presence of inhibitory substances in poultry meat (muscle, heart, liver, kidneys of broiler chickens after the consumption of the feed mixture with addition of fermented feed (wheat bran fermented with the strain Umbelopsis isabellina CCF 2412 in a dose of 10 % of the total amount of the feed. The detection of residues was performed by two approved microbiological screening methods, the screening test for the detection of antibiotic residues (STAR and the Premi®Test. Both methods detected the positive results and pre-identified the presence of residues of the inhibitory substances not only in the meat of broiler chickens but also in the investigated fermented feed. Due to the antimicrobial potential of the fermented feed and the possible presence of the false-positive results, each positive result must be confirmed by a confirmatory analysis. 

  19. Agroindustrial and Chicken Poultry Waste as Feed Supplement for Nila Fish (Oreochromis sp)

    Harsojo, L.S.; Andini, S.H.; Rosalina, S.; Suwirma

    2000-01-01

    An experiment was conducted to study the use of industrial waste such as soybean sauce waste, tofu waste and chicken manure as feed supplement for nila fish raised in in ponds to increase the body weight. There were four compositions i.e composition A consisted of soybean sauce waste mixed with the other materials; composition B consisted of irradiated chicken manure mixed with the other materials; composition C was commercial pellet as control and composition D was tofu waste . The feeding with the amount of 3% from total body weight was given to the fishes three times per day. The quality of food measured with the conversion value (amount of feed for 1 kg body weight gain) and the quality of water i.e pH, temperature and oxygen concentration were also measured. Determination of heavy metal content in fish and water were carried out using the atomic absorption spectrophotometer (AAS). Results of the experiment showed that feed of composition A (soybean sauce waste) at 12 th 21 st weeks had lowest conversion value although statistically there was no different significant among the others feed. The content of heavy metals in all fish and water were under permissible limit and also for Fe content was also under permissible limit.There were no Salmonella found in the industrial waste. This means that industrial waste can be used safely as feed supplement for fish and has also the same effect compared to the commercial pelletized for the growth of fish. The water quality was found suitable for the growth of fish

  20. 9 CFR 381.194 - Transportation and other transactions concerning dead, dying, disabled, or diseased poultry, and...

    2010-01-01

    ... concerning dead, dying, disabled, or diseased poultry, and parts of carcasses of poultry that died otherwise... SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS...

  1. Fish production and some traits of meat quality in rainbow trout (Oncorhynchus mykiss farmed in different production systems

    St. Stoyanova

    2016-12-01

    Full Text Available Abstract. The rainbow trout (Oncorhynchus mykiss, an important species in Bulgarian aquaculture, is farmed in different production systems as raceways, net cages etc. The aim of the present study was to evaluate the effect of two different rearing systems on fish production, survival rate, meat chemical, mineral composition and farming economic efficiency of culticated rainbow trout (Oncorhynchus mykiss. The information from a survey on fish production and economic efficiency traits was collected from two national rainbow trout farms using the two commonest fish farming systems: in raceways, Happy Fish Ltd fish farm and in net cages, Forest Group Ltd fish farm. The average individual weight gain (g, total weight gain (kg, feed conversion ratio, production costs of 1 kg fish and the economic efficiency coefficients were determined for the two studied fish farms. The final live weight of rainbow trout in net cages was 0.30 kg vs 0.35 kg in raceways. The average individual weight gain was higher in raceways farming system (0.30 kg than in net cages farm (0.26 kg. The mortality rate of fish in raceways was considerably lower: only 1% as compared to that in net cages (4%. The feed conversion ratio at the end of the experiment showed identical values for trout in both farms 1.01. The meat water content of fish reared in raceways and net cages was 77.46±0.65% and 74.52±0.52% respectively (P≤0.01.The protein content of fish meat was higher in fish farmed in net cages 18.84±0.29% as compared to fish cultivated in raceways 17.60±0.49% (P 0.05. Meat fat content of rainbow trout, reared in the net cage system was also considerably higher (5.26±0.30% than the respective parameter in fish farmed in ponds (3.60±0.15% (P≤0.001. The content of Ca and P was higher in rainbow trouts reared in raceways (138.96±1.12 mg.kg and 2844.32±39.31 mg.kg 1 -1 -1 compared with the values of these parameters of fish in net cages (134.46±1.96 mg.kg and 2690.31±42

  2. A rapid and sensitive evaluation of nitrite content in Saudi Arabian processed meat and poultry using a novel ultra performance liquid chromatography-mass spectrometry method.

    Siddiqui, Masoom Raza; Wabaidur, Saikh Mohammad; Khan, Moonis Ali; ALOthman, Zeid A; Rafiquee, M Z A; Alqadami, Ayoub Abdullah

    2018-01-01

    Quantitative assessment of nitrite (NO 2 - ) anion was performed using a newly developed high throughput ultra performance liquid chromatography-mass spectrometric (UPLC-MS) method. The nitrite determination with the proposed method using micellar mobile phase was unknown. Selected ion reaction mode using negative electrospray ionization was adopted for the identification and quantitative analysis of nitrite. The chromatographic separation was performed using BEH C-18 column and a micellar mobile phase consisted of sodium dodecyl sulphate and acetonitrile in ratio 30:70 was used. The elution of nitrite anion was accomplished in less than 1 min. Under the optimal analysis conditions, the linearity of the developed method was checked in the concentration range of 0.5-20 mg kg -1 NO 2 - with an excellent correlation coefficient of 0.996. The precisions of the method with relative standard deviation <2% was observed when standard at concentration of 1 mg kg -1 was used. The limit of detection and limit of quantitation of the developed mass spectrometric method was found to be 0.114 and 0.346 mg kg -1 , respectively. The developed UPLC/MS method was applied to quantify this anion in processed meats and poultries from various super market of Saudi Arabia (Riyadh region). The recoveries of the nitrite in the various samples were found in the range of 100.03-103.5%.

  3. Metode Direct Polymerase Chain Reaction untuk Melacak Campylobacter sp. pada Daging Ayam (DIRECT POLYMERASE CHAIN REACTION METHOD FOR DETECTION CAMPYLOBACTER SP. OF POULTRY MEAT

    Andriani .

    2013-08-01

    Full Text Available Campylobacter sp. is the most commonly reported as agent of foodborne zoonosis causing acutegastroenteritis in humans. Poultry meat is considered as a major source of C. jejuni infection in human.The conventional methods for detecting foodborne bacteria is time-consuming which rely on the of thebacteria in culture media, followed by biochemical identification. In this study polymerase chain reaction(PCR technique was used for rapid identification of the pathogenic Campylobacter sp. The samples usedwere 298 chicken carcass with sold in supermarkets and traditional markets, and were carried out inaccordance the isolation protocol ISO/ DIS 10272-1994. Identification was performed using biochemicalAPI Campy. The direct PCR (DPCR assay with two sets of primers was employed for isolation andidentification of C. jejuni and C. coli. The result of the isolation and identification both by conventional orPCR methods showed that chicken carcasses both from supermarket and traditional market werecontaminated with C. jejuni and or C. coli. Prevalence of Campylobacter sp. contamination in chicken meatwas higher by DPCR (62.6% than by conventional (19.8%, indicating that DPCR technique was moresensitive than conventional method with detection limit for C. jejuni was103 cfu/ml.

  4. Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish.

    Sugimura, Takashi; Wakabayashi, Keiji; Nakagama, Hitoshi; Nagao, Minako

    2004-04-01

    Research leading to the discovery of a series of mutagenic and carcinogenic heterocyclic amines (HCAs) was inspired by the idea that smoke produced during cooking of food, especially meat or fish, might be carcinogenic. More than ten kinds of HCAs, actually produced by cooking or heating of meat or fish, have now been isolated and their structures determined, most being previously unregistered compounds. They are highly mutagenic towards Salmonella typhimurium in the presence of S9 mix and are also mutagenic in vitro and in vivo toward mammalian cells. HCAs have now been chemically synthesized in quantity and subjected to long-term animal testing. When HCAs were fed in the diet, rodents developed cancers in many organs, including the colon, breast and prostate, and one HCA produced hepatomas in monkeys. The lesions exhibited alteration in genes including Apc, beta-catenin and Ha-ras, and these changes provide clues to the induction mechanisms. The HCAs are oxidized to hydroxyamino derivatives by cytochrome P450s, and further converted to ester forms by acetyltransferase and sulfotransferase. Eventually, they produce DNA adducts through the formation of N-C bonds at guanine bases. There are HCA-sensitive and resistant strains of rodents and a search for the responsible genes is now under way. While the content of HCAs in dishes consumed in ordinary life is low and not sufficient in itself to explain human cancer, the coexistence of many other mutagens/carcinogens of either autobiotic or xenobiotic type and the possibility that HCAs induce genomic instability and heightened sensitivity to tumor promoters suggest that avoidance of exposure to HCAs or reduction of HCAs' biological effects as far as possible are to be highly recommended. Usage of microwave ovens for cooking and supplementation of the diet, for example with soy-isoflavones, which have been found to suppress the occurrence of HCA-induced breast cancers, should be encouraged. Advice to the general public

  5. Detection of cell surface hydrophobicity, biofilm and fimbirae genes in salmonella isolated from tunisian clinical and poultry meat.

    Ben Abdallah, Fethi; Lagha, Rihab; Said, Khaled; Kallel, Héla; Gharbi, Jawhar

    2014-04-01

    The aim of this study was to evaluate the ability of 15 serotypes of Salmonella to form biofilm on polystyrene, polyvinyl chloride (PVC) and glass surfaces. . Initially slime production was assessed on CRA agar and hydrophobicity of 20 Salmonella strains isolated from poultry and human and two Salmonella enterica serovar Typhimurium references strains was achieved by microbial adhesion to n-hexadecane. In addition, biofilm formation on polystyrene, PVC and glass surfaces was also investigated by using MTT and XTT colorimetric assay. Further, distribution of Salmonella enterotoxin (stn), Salmonella Enteritidis fimbrial (sef) and plasmid encoded fimbrial (pef) genes among tested strains was achieved by PCR. Salmonella strains developed red and white colonies on CRA and they are considered as hydrophilic with affinity values to n-hexadecane ranged between 0.29% and 29.55%. Quantitative biofilm assays showed that bacteria are able to form biofilm on polystyrene with different degrees and 54.54% of strains produce a strong biofilm on glass. In addition, all the strains form only a moderate (54.54%) and weak (40.91%) biofilm on PVC. PCR detection showed that only S. Enteritidis harbour Sef gene, whereas Pef and stn genes were detected in S. Kentucky, S. Amsterdam, S. Hadar, S. Enteritidis and S. Typhimurium. Salmonella serotypes are able to form biofilm on hydrophobic and hydrophilic industrial surfaces. Biofilm formation of Salmonella on these surfaces has an increased potential to compromise food safety and potentiate public health risk.

  6. Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish.

    Wen, Siying; Zhou, Guanghong; Song, Shangxin; Xu, Xinglian; Voglmeir, Josef; Liu, Li; Zhao, Fan; Li, Mengjie; Li, Li; Yu, Xiaobo; Bai, Yun; Li, Chunbao

    2015-11-01

    In vitro digestion products of proteins were compared among beef, pork, chicken, and fish. Gastric and jejunal contents from the rats fed these meat proteins were also compared. Cooked pork, beef, chicken, and fish were homogenized and incubated with pepsin alone or followed by trypsin. The digestion products with molecular weights of less than 3000 Da were identified with MALDI-TOF-MS and nano-LC-MS/MS. Gastric and jejunal contents obtained from the rats fed the four meat proteins for 7 days were also analyzed. After pepsin digestion, pork, and beef samples had a greater number of fragments in similarity than chicken and fish samples, but the in vitro digestibility was the greatest (p 0.05). A total of 822 and 659 peptides were identified from the in vitro and in vivo digestion products, respectively. Our results could interpret for the differences in physiological functions after the ingestion of different species of meat. © 2015 The Authors. PROTEOMICS Published by Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.

  7. Processed meat intake is unfavorably and fish intake favorably associated with semen quality indicators among men attending a fertility clinic.

    Afeiche, Myriam C; Gaskins, Audrey J; Williams, Paige L; Toth, Thomas L; Wright, Diane L; Tanrikut, Cigdem; Hauser, Russ; Chavarro, Jorge E

    2014-07-01

    Emerging literature suggests that men's diets may affect spermatogenesis as reflected in semen quality indicators, but literature on the relation between meat intake and semen quality is limited. Our objective was to prospectively examine the relation between meat intake and indicators of semen quality. Men in subfertile couples presenting for evaluation at the Massachusetts General Hospital Fertility Center were invited to participate in an ongoing study of environmental factors and fertility. A total of 155 men completed a validated food-frequency questionnaire and subsequently provided 338 semen samples over an 18-mo period from 2007-2012. We used linear mixed regression models to examine the relation between meat intake and semen quality indicators (total sperm count, sperm concentration, progressive motility, morphology, and semen volume) while adjusting for potential confounders and accounting for within-person variability across repeat semen samples. Among the 155 men (median age: 36.1 y; 83% white, non-Hispanic), processed meat intake was inversely related to sperm morphology. Men in the highest quartile of processed meat intake had, on average, 1.7 percentage units (95% CI: -3.3, -0.04) fewer morphologically normal sperm than men in the lowest quartile of intake (P-trend = 0.02). Fish intake was related to higher sperm count and percentage of morphologically normal sperm. The adjusted mean total sperm count increased from 102 million (95% CI: 80, 131) in the lowest quartile to 168 million (95% CI: 136, 207) sperm in the highest quartile of fish intake (P-trend = 0.005). Similarly, the adjusted mean percentages of morphologically normal sperm for men in increasing quartiles of fish intake were 5.9 (95% CI: 5.0, 6.8), 5.3 (95% CI: 4.4, 6.3), 6.3 (95% CI: 5.2, 7.4), and 7.5 (95% CI: 6.5, 8.5) (P-trend = 0.01). Consuming fish may have a positive impact on sperm counts and morphology, particularly when consumed instead of processed red meats. © 2014 American

  8. Poultry Slaughter facility Zambezi Valley, Mozambique

    Vernooij, A.G.; Wilschut, S.

    2015-01-01

    This business plan focuses on the establishment of a slaughterhouse, one of the essential elements of a sustainable and profitable poultry meat value chain. There is a growing demand for poultry meat in the Zambezi Valley, and currently a large part of the consumed broilers comes from other parts of

  9. THE SCIENTIFIC APPROACH OF DETERMINATION POULTRY GRADE AND POULTRY PRODUCTS

    V. N. Makhonina

    2017-01-01

    Full Text Available There was proposed the system of classification of poultry by grades, taking into account the rate of individual bone-in and boneless pieces, and minced meat according to objective quality indexes, namely the ratio of the mass fraction of fat and mass fraction of protein in terms of protein quality (ratio of tryptophan to hydroxyproline, the ratio of the energy value and other indicators established for land and water-floating bird and is comparable to similar measures for beef and pork. Was given the quantitative criteria for rating the quality of poultry meat for content of muscle, connective and fatty tissues (skin with fat in gutted carcass and its parts, installed there output and factors consumer value (FCV. Also was given the comparative rate of biological value of raw meat of slaughter animals and poultry, poultry meat mechanically deboning and nutritional supplements of animal and vegetable origin. It is established, that poultry meat mechanically separated on the functional-technological properties and bioavailability significantly superior to animal and vegetable proteins. The biological value of the lump meat of chickens-broilers and hens egg directions 1 grade has values 73.12 and 72.92%, the same time the biological value of goose meat from deboning carcasses of 2 and 1 grades has high values and varies from 79.77 to 81.14%. The new approach of the definition types of meat poultry and poultry products increases the range of foods allowed by the introduction in the recipe of sausage stuffing alternative sources of raw materials of animal and vegetable origin, adequate and balanced protein composition that is a definite contribution to the solution of the problem of providing the population with goods of high quality and enhance production efficiency.

  10. Food irradiation in the United States: irradiation as a phytosanitary treatment for fresh fruits and vegetables and for the control of microorganisms in meat and poultry

    Ross, Ralph T.; Engeljohn, Dan

    2000-01-01

    favorably received by the US food industries and health organizations because it can control E. coli 0157:H7 and several other disease-causing microorganisms. However, irradiation will not be authorized until the USDA Food Safety and Inspection Service (FSIS), the US federal agency that regulates meat and poultry products, finalizes it regulations. (author)

  11. 9 CFR 381.159 - Poultry rolls.

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Poultry rolls. 381.159 Section 381.159... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Definitions and Standards of Identity or Composition § 381...

  12. The Effect of different Concentration of Fish Meat on Texture, Nutrition and Sensory of ‘Tahu bakso’ made from Tilapia (Oreochromish niloticus

    Tri Winarni Agustini

    2017-02-01

    Full Text Available AbstractCentral Java is popular for soybean tofu and one of its diversification product is ‘tahu bakso’whichis very famous in Central Java especially Semarang. Utilisation of nile fish meat can support fish proteinintake by community as well as for promoting local protein resource. The aims of this study was to observethe effect of different concentration of fish meat on physical, chemical and sensory characteristic of ‘tahubakso’. The parameters evaluated include texture (hardness, deformation, gel strength, proximate (protein,fat, carbohydrate, ash and water, and sensory (hedonic test of the product resulted. This study usedexperimental laboratory by using Completely Randomised Design with Anova (p<0,05. The treatmentscovers: different concentration of fish meat (30%, 40% and 50%. Treatment with highest hardness andgel strength was performed by 30% concentration with the value of 530.88 g.cm. Whereas treatment 40%concentration has highest deformation of 23.47 mm, and has no significant different to 50% concentration.Based on analysis of variance, different concentration of fish meat gave significant effect on characteristicof proximate especially on protein and fat (p<0.05 but has no significant effect on water and ash content(p>0.05. Different concentration of fish meat has no significant effect on hedonic of ‘tahu bakso’ resulted.Overall ‘tahu bakso’ made from nile meat with 50% concentration is considered to be the most preferred bypanelist, but the overall value has no significant different to 40% concentration. Therefore, it is concludedthat concentration 40% of fish meat is considered as the best treatment for producing ‘tahu bakso’ withrespect to texture, nutrition, sensory attributes.

  13. Serum uric acid concentrations in meat eaters, fish eaters, vegetarians and vegans: a cross-sectional analysis in the EPIC-Oxford cohort.

    Julie A Schmidt

    Full Text Available INTRODUCTION: Circulating concentrations of uric acid may be affected by dietary components such as meat, fish and dairy products, but only a few studies have compared uric acid concentrations among individuals who exclude some or all of these foods from their diet. The aim of this study was to investigate differences in serum uric acid concentrations between meat eaters, fish eaters, vegetarians and vegans. SUBJECTS AND METHODS: A sample of 670 men and 1,023 women (424 meat eaters, 425 fish eaters, 422 vegetarians and 422 vegans, matched on age and sex from the European Prospective Investigation into Cancer and Nutrition Oxford cohort were included in this cross-sectional analysis. Diet was assessed using a semi-quantitative food frequency questionnaire and serum concentrations of uric acid were measured. Mean concentrations of uric acid by diet group were calculated after adjusting for age, body mass index, calcium and alcohol intake. RESULTS: In both men and women, serum uric acid concentrations differed significantly by diet group (p<0.0001 and p = 0.01, respectively. The differences between diet groups were most pronounced in men; vegans had the highest concentration (340, 95% confidence interval 329-351 µmol/l, followed by meat eaters (315, 306-324 µmol/l, fish eaters (309, 300-318 µmol/l and vegetarians (303, 294-312 µmol/l. In women, serum uric acid concentrations were slightly higher in vegans (241, 234-247 µmol/l than in meat eaters (237, 231-242 µmol/l and lower in vegetarians (230, 224-236 µmol/l and fish eaters (227, 221-233 µmol/l. CONCLUSION: Individuals consuming a vegan diet had the highest serum concentrations of uric acid compared to meat eaters, fish eaters and vegetarians, especially in men. Vegetarians and individuals who eat fish but not meat had the lowest concentrations of serum uric acid.

  14. Serum uric acid concentrations in meat eaters, fish eaters, vegetarians and vegans: a cross-sectional analysis in the EPIC-Oxford cohort.

    Schmidt, Julie A; Crowe, Francesca L; Appleby, Paul N; Key, Timothy J; Travis, Ruth C

    2013-01-01

    Circulating concentrations of uric acid may be affected by dietary components such as meat, fish and dairy products, but only a few studies have compared uric acid concentrations among individuals who exclude some or all of these foods from their diet. The aim of this study was to investigate differences in serum uric acid concentrations between meat eaters, fish eaters, vegetarians and vegans. A sample of 670 men and 1,023 women (424 meat eaters, 425 fish eaters, 422 vegetarians and 422 vegans, matched on age and sex) from the European Prospective Investigation into Cancer and Nutrition Oxford cohort were included in this cross-sectional analysis. Diet was assessed using a semi-quantitative food frequency questionnaire and serum concentrations of uric acid were measured. Mean concentrations of uric acid by diet group were calculated after adjusting for age, body mass index, calcium and alcohol intake. In both men and women, serum uric acid concentrations differed significantly by diet group (pvegans had the highest concentration (340, 95% confidence interval 329-351 µmol/l), followed by meat eaters (315, 306-324 µmol/l), fish eaters (309, 300-318 µmol/l) and vegetarians (303, 294-312 µmol/l). In women, serum uric acid concentrations were slightly higher in vegans (241, 234-247 µmol/l) than in meat eaters (237, 231-242 µmol/l) and lower in vegetarians (230, 224-236 µmol/l) and fish eaters (227, 221-233 µmol/l). Individuals consuming a vegan diet had the highest serum concentrations of uric acid compared to meat eaters, fish eaters and vegetarians, especially in men. Vegetarians and individuals who eat fish but not meat had the lowest concentrations of serum uric acid.

  15. 75 FR 57200 - National Poultry Improvement Plan and Auxiliary Provisions

    2010-09-20

    ... samples from egg-type and meat-type chicken flocks and waterfowl, exhibition poultry, and game bird flocks... required only for egg- type and meat-type chicken flocks and waterfowl, exhibition poultry, and game bird.... Avian Influenza Clean program of the Plan in Sec. 145.23(h); Meat-type breeding chickens from a flock...

  16. Detection of irradiated chicken and fish meats by the determination of Gram negative bacterial count and bacterial endotoxins

    Badr, H.M.

    2010-01-01

    The aim of this investigation was to study the possibility of detecting irradiated chicken and fish meats by the determination of Gram negative bacteria combined with the determination of endotoxin concentrations. Samples of chicken breast with skin, skinless chicken breast and eviscerated Bolti fish (Tilabia nilotica) were irradiated at room temperature at doses of 0, 1.5 and 3 kGy followed by storage at refrigeration temperature (4 ± 1 degree C) for 12 days or frozen storage at -18 degree C for 60 days. Furthermore, other samples of chicken and Bolti fish were irradiated in the frozen sate at doses of 0, 3, and 7 kGy followed by frozen storage at - 18 degree C for 60 days. Then the enumeration of Gram negative bacteria in conjunction with the determination of endotoxin concentrations were carried out for both irradiated and non-irradiated samples post treatments and during storage in addition to the discovery of Pseudomonas spp. The obtained results showed that chicken and fish samples irradiated at dose of 1.5 kGy could be identified during refrigerated storage for 6 and 9 days, respectively, while all samples irradiated at dose of 3 kGy were identifiable during 12 days of refrigerated storage. Moreover, all irradiated and frozen stored samples were identifiable during their frozen storage (- 18 degree C). The absence of Pseudomonads in all irradiated samples may aid in the differentiation of irradiated and non-irradiated samples especially during refrigerated storage. This method can be applied as a general screening method to predict the possible treatment of chicken and fish meats by ionizing radiation

  17. 9 CFR 381.75 - Poultry used for research.

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Poultry used for research. 381.75... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Ante Mortem Inspection § 381.75 Poultry...

  18. Meat intake and cause-specific mortality: a pooled analysis of Asian prospective cohort studies.

    Lee, Jung Eun; McLerran, Dale F; Rolland, Betsy; Chen, Yu; Grant, Eric J; Vedanthan, Rajesh; Inoue, Manami; Tsugane, Shoichiro; Gao, Yu-Tang; Tsuji, Ichiro; Kakizaki, Masako; Ahsan, Habibul; Ahn, Yoon-Ok; Pan, Wen-Harn; Ozasa, Kotaro; Yoo, Keun-Young; Sasazuki, Shizuka; Yang, Gong; Watanabe, Takashi; Sugawara, Yumi; Parvez, Faruque; Kim, Dong-Hyun; Chuang, Shao-Yuan; Ohishi, Waka; Park, Sue K; Feng, Ziding; Thornquist, Mark; Boffetta, Paolo; Zheng, Wei; Kang, Daehee; Potter, John; Sinha, Rashmi

    2013-10-01

    Total or red meat intake has been shown to be associated with a higher risk of mortality in Western populations, but little is known of the risks in Asian populations. We examined temporal trends in meat consumption and associations between meat intake and all-cause and cause-specific mortality in Asia. We used ecological data from the United Nations to compare country-specific meat consumption. Separately, 8 Asian prospective cohort studies in Bangladesh, China, Japan, Korea, and Taiwan consisting of 112,310 men and 184,411 women were followed for 6.6 to 15.6 y with 24,283 all-cause, 9558 cancer, and 6373 cardiovascular disease (CVD) deaths. We estimated the study-specific HRs and 95% CIs by using a Cox regression model and pooled them by using a random-effects model. Red meat consumption was substantially lower in the Asian countries than in the United States. Fish and seafood consumption was higher in Japan and Korea than in the United States. Our pooled analysis found no association between intake of total meat (red meat, poultry, and fish/seafood) and risks of all-cause, CVD, or cancer mortality among men and women; HRs (95% CIs) for all-cause mortality from a comparison of the highest with the lowest quartile were 1.02 (0.91, 1.15) in men and 0.93 (0.86, 1.01) in women. Ecological data indicate an increase in meat intake in Asian countries; however, our pooled analysis did not provide evidence of a higher risk of mortality for total meat intake and provided evidence of an inverse association with red meat, poultry, and fish/seafood. Red meat intake was inversely associated with CVD mortality in men and with cancer mortality in women in Asian countries.

  19. Meat intake and cause-specific mortality: a pooled analysis of Asian prospective cohort studies123

    Lee, Jung Eun; McLerran, Dale F; Rolland, Betsy; Chen, Yu; Grant, Eric J; Vedanthan, Rajesh; Inoue, Manami; Tsugane, Shoichiro; Gao, Yu-Tang; Tsuji, Ichiro; Kakizaki, Masako; Ahsan, Habibul; Ahn, Yoon-Ok; Pan, Wen-Harn; Ozasa, Kotaro; Yoo, Keun-Young; Sasazuki, Shizuka; Yang, Gong; Watanabe, Takashi; Sugawara, Yumi; Parvez, Faruque; Kim, Dong-Hyun; Chuang, Shao-Yuan; Ohishi, Waka; Park, Sue K; Feng, Ziding; Thornquist, Mark; Boffetta, Paolo; Zheng, Wei; Kang, Daehee; Potter, John; Sinha, Rashmi

    2013-01-01

    Background: Total or red meat intake has been shown to be associated with a higher risk of mortality in Western populations, but little is known of the risks in Asian populations. Objective: We examined temporal trends in meat consumption and associations between meat intake and all-cause and cause-specific mortality in Asia. Design: We used ecological data from the United Nations to compare country-specific meat consumption. Separately, 8 Asian prospective cohort studies in Bangladesh, China, Japan, Korea, and Taiwan consisting of 112,310 men and 184,411 women were followed for 6.6 to 15.6 y with 24,283 all-cause, 9558 cancer, and 6373 cardiovascular disease (CVD) deaths. We estimated the study-specific HRs and 95% CIs by using a Cox regression model and pooled them by using a random-effects model. Results: Red meat consumption was substantially lower in the Asian countries than in the United States. Fish and seafood consumption was higher in Japan and Korea than in the United States. Our pooled analysis found no association between intake of total meat (red meat, poultry, and fish/seafood) and risks of all-cause, CVD, or cancer mortality among men and women; HRs (95% CIs) for all-cause mortality from a comparison of the highest with the lowest quartile were 1.02 (0.91, 1.15) in men and 0.93 (0.86, 1.01) in women. Conclusions: Ecological data indicate an increase in meat intake in Asian countries; however, our pooled analysis did not provide evidence of a higher risk of mortality for total meat intake and provided evidence of an inverse association with red meat, poultry, and fish/seafood. Red meat intake was inversely associated with CVD mortality in men and with cancer mortality in women in Asian countries. PMID:23902788

  20. EFSA Panels on Biological Hazards (BIOHAZ), on Contaminants in the Food Chain (CONTAM), and on Animal Health and Welfare (AHAW); Scientific Opinion on the public health hazards to be covered by inspection of meat (poultry)

    Hald, Tine

    2012-01-01

    be risk categorisation of flocks based on FCI and classification of abattoirs according to their capability to reduce carcass faecal contamination. It is proposed that post-mortem visual inspection is replaced by setting targets for the main hazards on the carcass, and by verification of the food business......A qualitative risk assessment identified Campylobacter spp., Salmonella spp. and ESBL/AmpC gene-carrying bacteria as the most relevant biological hazards in the context of meat inspection of poultry. As none of these are detected by traditional visual meat inspection, establishing an integrated...... food safety assurance system, achievable through improved food chain information (FCI) and risk-based interventions, was proposed. This includes setting targets at carcass level and, when appropriate, flock level indicating what should be achieved for a given hazard. Elements of the system would...

  1. 9 CFR 381.150 - Requirements for the production of fully cooked poultry products and partially cooked poultry...

    2010-01-01

    ... fully cooked poultry products and partially cooked poultry breakfast strips. 381.150 Section 381.150... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Entry of Articles Into Official Establishments; Processing...

  2. 9 CFR 381.15 - Exemption from definition of “poultry product” of certain human food products containing poultry.

    2010-01-01

    ... productâ of certain human food products containing poultry. 381.15 Section 381.15 Animals and Animal...; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Exemptions § 381.15 Exemption from definition of “poultry product” of certain human...

  3. Mycotoxins in poultry production

    Resanović Radmila M.

    2009-01-01

    Full Text Available All poultry is sensitive to mycotoxins. This partly depends on the type, age and production categories of poultry, their living conditions and nutritive status and partly on the type, quantity and duration of mycotoxin ingestion. The presence of mycotoxins results in significant health disorders and a decrease in production performances. This leads to considerable economic loss for the poultry industry - either direct losses, i.e. death of the poultry or the indirect ones, i.e. the decrease in body mass, number and quality of eggs, greater food conversion, and immunosuppression. Immunosuppression results in increased sensitivity to infective agents and a bad vaccinal response. Morevover, mycotoxin residues in poultry meat, eggs and products derived from them pose a threat to human health. In order to prevent and reduce the negative implications of mycotoxins in the poultry production, it is necessary to create both global and national strategies for combatting mycotoxins, advance diagnostic techniques and procedures, intensify the control of food quality, introduce new limits on the maximum amount of mycotoxins allowed in food and poultry feed used for certain species and categories of animals, and synchronise it with the European standards.

  4. Comparison of important nutrients/ elements and chemical/ microbiological contaminants in different types of meat

    Ihsanullah; Khattak, T.N.; Mehmood, N.; Sattar, A.

    2001-01-01

    Studies were conducted to see the levels of important nutrients and selected essential/toxic metals in different types of meat i.e. beef, poultry, mutton and fish. The meat samples were also analyzed for bacterial contamination. Highest value of protein (20.32 +- 1.86% was detected in poultry (chicken) while maximum fats and fiber contents (13.50 +- 0.14 and 0.135 +- 0.112%) were found in beef samples. The Pb content was found to be 7.0 +- 0.61 (mutton), 6.6 +- 0.58 (beef) and 3.3 +- 0.39 ppm (poultry). The highest level of Cd was determined in poultry (1.00 +- 0.13) followed by mutton (0.80 +- 0.07), beef (0.70 +- 0.08) and fish (0.25 +- 0.04 ppm). The maximum level of Cu (10.0 +- 0.55 and 7.0 +- 0.43 ppm) was detected in beef and mutton respectively while comparatively low Cu content was found in poultry as well as fish samples. It was observed that fresh meat had low levels of heavy metals. Highest concentrations of Fe (3.29 +- 0.41ppm) and P (167.8 +- 10.31) were found in mutton and beef respectively. The data revealed that majority of meat samples were also contaminated with bacteria and showed presence of E. coli. Hence, were considered unfit for human consumption. In addition % moisture and ash were also examined. The results were compared with recommended daily allowances and some remedial measures to control environmental pollution of meat sold in the open air are suggested. (author)

  5. Low-fat meat sausages with fish oil: optimization of milk proteins and carrageenan contents using response surface methodology.

    Marchetti, L; Andrés, S C; Califano, A N

    2014-03-01

    Response surface methodology was used to analyze the effect of milk proteins and 2:1 κ:ι-carrageenans on cooking loss (CL), weight lost by centrifugation (WLC) and texture attributes of low-fat meat sausages with pre-emulsified fish oil. A central-composite design was used to develop models for the objective responses. Changes in carrageenans affected more the responses than milk proteins levels. Convenience functions were calculated for CL, WLC, hardness, and springiness of the product. Responses were optimized simultaneously minimizing CL and WLC; ranges for hardness and springiness corresponded to commercial products (20 g of pork fat/100 g). The optimum corresponded to 0.593 g of carrageenans/100 g and 0.320 g of milk proteins and its total lipid content was 6.3 g/100 g. This formulation was prepared and evaluated showing a good agreement between predicted and experimental responses. These additives could produce low-fat meat sausages with pre-emulsified fish oil with good nutritional quality and similar characteristics than traditional ones. Copyright © 2013 Elsevier Ltd. All rights reserved.

  6. Metabolic profiles of male meat eaters, fish eaters, vegetarians, and vegans from the EPIC-Oxford cohort.

    Schmidt, Julie A; Rinaldi, Sabina; Ferrari, Pietro; Carayol, Marion; Achaintre, David; Scalbert, Augustin; Cross, Amanda J; Gunter, Marc J; Fensom, Georgina K; Appleby, Paul N; Key, Timothy J; Travis, Ruth C

    2015-12-01

    Human metabolism is influenced by dietary factors and lifestyle, environmental, and genetic factors; thus, men who exclude some or all animal products from their diet might have different metabolic profiles than meat eaters. We aimed to investigate differences in concentrations of 118 circulating metabolites, including acylcarnitines, amino acids, biogenic amines, glycerophospholipids, hexose, and sphingolipids related to lipid, protein, and carbohydrate metabolism between male meat eaters, fish eaters, vegetarians, and vegans from the Oxford arm of the European Prospective Investigation into Cancer and Nutrition. In this cross-sectional study, concentrations of metabolites were measured by mass spectrometry in plasma from 379 men categorized according to their diet group. Differences in mean metabolite concentrations across diet groups were tested by using ANOVA, and a false discovery rate-controlling procedure was used to account for multiple testing. Principal component analysis was used to investigate patterns in metabolic profiles. Concentrations of 79% of metabolites differed significantly by diet group. In the vast majority of these cases, vegans had the lowest concentration, whereas meat eaters most often had the highest concentrations of the acylcarnitines, glycerophospholipids, and sphingolipids, and fish eaters or vegetarians most often had the highest concentrations of the amino acids and a biogenic amine. A clear separation between patterns in the metabolic profiles of the 4 diet groups was seen, with vegans being noticeably different from the other groups because of lower concentrations of some glycerophospholipids and sphingolipids. Metabolic profiles in plasma could effectively differentiate between men from different habitual diet groups, especially vegan men compared with men who consume animal products. The difference in metabolic profiles was mainly explained by the lower concentrations of glycerophospholipids and sphingolipids in vegans.

  7. Metabolic profiles of male meat eaters, fish eaters, vegetarians, and vegans from the EPIC-Oxford cohort12

    Schmidt, Julie A; Rinaldi, Sabina; Ferrari, Pietro; Carayol, Marion; Achaintre, David; Scalbert, Augustin; Cross, Amanda J; Gunter, Marc J; Fensom, Georgina K; Appleby, Paul N; Key, Timothy J; Travis, Ruth C

    2015-01-01

    Background: Human metabolism is influenced by dietary factors and lifestyle, environmental, and genetic factors; thus, men who exclude some or all animal products from their diet might have different metabolic profiles than meat eaters. Objective: We aimed to investigate differences in concentrations of 118 circulating metabolites, including acylcarnitines, amino acids, biogenic amines, glycerophospholipids, hexose, and sphingolipids related to lipid, protein, and carbohydrate metabolism between male meat eaters, fish eaters, vegetarians, and vegans from the Oxford arm of the European Prospective Investigation into Cancer and Nutrition. Design: In this cross-sectional study, concentrations of metabolites were measured by mass spectrometry in plasma from 379 men categorized according to their diet group. Differences in mean metabolite concentrations across diet groups were tested by using ANOVA, and a false discovery rate–controlling procedure was used to account for multiple testing. Principal component analysis was used to investigate patterns in metabolic profiles. Results: Concentrations of 79% of metabolites differed significantly by diet group. In the vast majority of these cases, vegans had the lowest concentration, whereas meat eaters most often had the highest concentrations of the acylcarnitines, glycerophospholipids, and sphingolipids, and fish eaters or vegetarians most often had the highest concentrations of the amino acids and a biogenic amine. A clear separation between patterns in the metabolic profiles of the 4 diet groups was seen, with vegans being noticeably different from the other groups because of lower concentrations of some glycerophospholipids and sphingolipids. Conclusions: Metabolic profiles in plasma could effectively differentiate between men from different habitual diet groups, especially vegan men compared with men who consume animal products. The difference in metabolic profiles was mainly explained by the lower concentrations of

  8. Meat intake and risk of diverticulitis among men.

    Cao, Yin; Strate, Lisa L; Keeley, Brieze R; Tam, Idy; Wu, Kana; Giovannucci, Edward L; Chan, Andrew T

    2018-03-01

    Diverticulitis is a common disease with a substantial clinical and economic burden. Besides dietary fibre, the role of other foods in the prevention of diverticulitis is underexplored. We prospectively examined the association between consumption of meat (total red meat, red unprocessed meat, red processed meat, poultry and fish) with risk of incident diverticulitis among 46 461 men enrolled in the Health Professionals Follow-Up Study (1986-2012). Cox proportional hazards models were used to compute relative risks (RRs) and 95% CIs. During 651 970 person-years of follow-up, we documented 764 cases of incident diverticulitis. Compared with men in the lowest quintile (Q1) of total red meat consumption, men in the highest quintile (Q5) had a multivariable RR of 1.58 (95% CI 1.19 to 2.11; p for trend=0.01). The increase in risk was non-linear, plateauing after six servings per week (p for non-linearity=0.002). The association was stronger for unprocessed red meat (RR for Q5 vs Q1: 1.51; 95% CI 1.12 to 2.03; p for trend=0.03) than for processed red meat (RR for Q5 vs Q1: 1.03; 95% CI 0.78 to 1.35; p for trend=0.26). Higher consumption of poultry or fish was not associated with risk of diverticulitis. However, the substitution of poultry or fish for one serving of unprocessed red meat per day was associated with a decrease in risk of diverticulitis (multivariable RR 0.80; 95% CI 0.63 to 0.99). Red meat intake, particularly unprocessed red meat, was associated with an increased risk of diverticulitis. The findings provide practical dietary guidance for patients at risk of diverticulitis. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

  9. Meat and Poultry Labeling Terms

    ... the name of the organization responsible for the "certification" process, e.g., "XYZ Company's Certified Beef." [ Top ... animals were raised without antibiotics. [ Top of Page ] ORGANIC: For information about the National Organic Program and ...

  10. Molecular characterization of Salmonella Paratyphi B dT+ and Salmonella Heidelberg from poultry and retail chicken meat in Colombia by pulsed-field gel electrophoresis

    Salmonella Paratyphi B dT+ variant (also termed Salmonella Java) and Salmonella Heidelberg are human pathogens frequently isolated from poultry. As a step towards implementing the Colombian Integrated Program for Antimicrobial Resistant Surveillance (COIPARS), this study characterized molecular patt...

  11. Development of an optical surface plasmon resonance biosensor assay for (fluoro) quinolones in egg, fish, and poultry meat

    Huet, A.C.; Charlier, C.; Singh, G.; Benrejeb Godefroy, S.; Leivo, J.; Vehniainen, M.; Nielen, M.W.F.; Weigel, S.; Delahaut, P.

    2008-01-01

    The aim of this study was to develop an optical biosensor inhibition immunoassay, based on the surface plasmon resonance (SPR) principle, for use as a screening test for 13 (fluoro)quinolones, including flumequine, used as veterinary drugs in food-producing animals. For this, we immobilised various

  12. Meat and Fish Entree Item Production Guides Prepared for Walter Reed Army Medical Center

    1977-04-01

    diced Salt 0.41 Vinegar, cider 0.32 Sugar, granulated 0.27 Paprika 0.13 Garlic, dehydrated 0.05 granular Pepper, black, ground 0!01 ARROZ CON...table pans. ARROZ CON POI.l.O Ingredients Percent Pounds Grans Procedure TarALs 100.00 2$708 NarES: 1. Reheating: Reheat in a convection oven at...yield from raw weigpt-~to cooked edible (boned) meat. Edible weight of chicken equals 12 lb {5443 g). 68 ARROZ CON POLLO Meat 1. Bacon - NSN

  13. Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry

    Aspevik, Tone; Oterhals, Åge; Rønning, Sissel Beate; Altintzoglou, Themistoklis; Wubshet, Sileshi Gizachhew; Gildberg, Asbjørn; Afseth, Nils Kristian; Whitaker, Ragnhild; Lindberg, Diana

    2017-01-01

    Large volumes of protein-rich residual raw materials, such as heads, bones, carcasses, blood, skin, viscera, hooves and feathers, are created as a result of processing of animals from fisheries, aquaculture, livestock and poultry sectors. These residuals contain proteins and other essential nutrients with potentially bioactive properties, eligible for recycling and upgrading for higher-value products, e.g. for human, pet food and feed purposes. Here, we aim to cover all the important aspects ...

  14. Psychochemical and Sensory Characteristic of Jelawat Fish Meat (Leptobarbus Hoevenii) From Different Sizes

    Silaban, Adi Putra; Hasan, Bustari; Leksono, Tjipto

    2017-01-01

    This research aims to evaluation and compared chemical proximate composition, amino acid and fatty acid, jelawat fish from different sizes small (400-500 gr), medium (700-800 g), and large (1000-1100 g). Jelawat fish used is 27 from cage in Kampung Jelawat, Kampar. Value of jelawat fish was evaluation, value of edible portion, processing waste, water holding capacity, sensory quality, proximate, amino acid and fatty acid. The research was showed that appearance, odor, edible portion, processi...

  15. Fish, chicken, lean meat and eggs can be eaten daily”: a food ...

    2013-04-09

    Apr 9, 2013 ... meat and eggs, constitute high-quantity and high-quality protein, as they contain essential ... Food (per 100 g, raw, edible portion). Fat. SFAs. MUFAs. PUFAs n-3 .... milk.27 The naturally present fibres, phytates, oxalates and.

  16. Meat and fish consumption, APC gene mutations and hMLH1 expression in colon and rectal cancer: a prospective cohort study (the Netherlands)

    Luchtenborg, M.; Weijenberg, M.P.; Goeij, de A.F.P.M.; Wark, P.A.; Brink, M.; Roemen, G.M.J.M.; Lentjes, M.H.F.M.; Bruine, de A.P.; Goldbohm, R.A.; Veer, van 't P.; Brandt, van den P.A.

    2005-01-01

    Objective:The aim of this study was to investigate the associations between meat and fish consumption and APC mutation status and hMLH1 expression in colon and rectal cancer. Methods:The associations were investigated in the Netherlands Cohort Study, and included 434 colon and 154 rectal cancer

  17. Comparison of amino acid digestibility coefficients for soybean meal, canola meal, fish meal, and meat and bone meal among 3 different bioassays

    The objective of this study was to determine amino acid digestibility of 4 feedstuffs [soybean meal (SBM), canola meal, fish meal, and meat and bone meal (MBM)] using the precision-fed cecectomized rooster assay (PFR), the standardized ileal assay (SIAAD), and a newly developed precision-fed ileal b...

  18. 76 FR 22359 - Notice of Request for Extension of Approval of an Information Collection; Importation of Poultry...

    2011-04-21

    ... Collection; Importation of Poultry Meat and Other Poultry Products From Sinaloa and Sonora, Mexico AGENCY... an information collection associated with regulations for the importation of poultry meat and other poultry products from Sinaloa and Sonora, Mexico. DATES: We will consider all comments that we receive on...

  19. Four Models Including Fish, Seafood, Red Meat and Enriched Foods to Achieve Australian Dietary Recommendations for n-3 LCPUFA for All Life-Stages

    Flavia Fayet-Moore

    2015-10-01

    Full Text Available Populations are not meeting recommended intakes of omega-3 long chain polyunsaturated fatty acids (n-3 LCPUFA. The aim was (i to develop a database on n-3 LCPUFA enriched products; (ii to undertake dietary modelling exercise using four dietary approaches to meet the recommendations and (iii to determine the cost of the models. Six n-3 LCPUFA enriched foods were identified. Fish was categorised by n-3 LCPUFA content (mg/100 g categories as “excellent” “good” and “moderate”. The four models to meet recommended n-3 LCPUFA intakes were (i fish only; (ii moderate fish (with red meat and enriched foods; (iii fish avoiders (red meat and enriched foods only; and (iv lacto-ovo vegetarian diet (enriched foods only. Diets were modelled using the NUTTAB2010 database and n-3 LCPUFA were calculated and compared to the Suggested Dietary Targets (SDT. The cost of meeting these recommendations was calculated per 100 mg n-3 LCPUFA. The SDT were achieved for all life-stages with all four models. The weekly food intake in number of serves to meet the n-3 LCPUFA SDT for all life-stages for each dietary model were: (i 2 “excellent” fish; (ii 1 “excellent” and 1 “good” fish, and depending on life-stage, 3–4 lean red meat, 0–2 eggs and 3–26 enriched foods; (iii 4 lean red meat, and 20–59 enriched foods; (iv 37–66 enriched foods. Recommended intakes of n-3 LCPUFA were easily met by the consumption of fish, which was the cheapest source of n-3 LCPUFA. Other strategies may be required to achieve the recommendations including modifying the current food supply through feeding practices, novel plant sources and more enriched foods.

  20. Effect of irradiation on quality, shelf life and consumer acceptance of traditional Nigerian meat and fish products

    Aworh, O.C.; Okparanta, R.N.; Oyedokun, E.O

    2002-01-01

    The effect of low dose irradiation, up to 6 kGy, on quality, shelf life and consumer acceptance of three traditional Nigerian meat and fish products was investigated. Irradiation inhibited microbial growth in 'suya' and 'kilishi' with substantial reduction in total aerobic counts, yeasts and molds and Staphylococcus aureus. Nonirradiated smoked-dried catfish (Clarias gariepinus) had a shelf life of less than one week at tropical ambient temperature (21-31 deg. C) due to insect infestation. Irradiated 'kilishi' and smoked dried catfish packed in sealed polyethylene bags (0.04 mm thick) were shelf stable for a period of 4-6 months and remained free from moldiness, infestation and were considered acceptable in sensory quality by a consumer panel of 32 assessors. There was a slight increase in TBA values of irradiated 'kilishi' stored for 4 months relative to non-irradiated controls. (author)

  1. Fish to meat intake ratio and cooking oils are associated with hepatitis C virus carriers with persistently normal alanine aminotransferase levels.

    Otsuka, Momoka; Uchida, Yuki; Kawaguchi, Takumi; Taniguchi, Eitaro; Kawaguchi, Atsushi; Kitani, Shingo; Itou, Minoru; Oriishi, Tetsuharu; Kakuma, Tatsuyuki; Tanaka, Suiko; Yagi, Minoru; Sata, Michio

    2012-10-01

      Dietary habits are involved in the development of chronic inflammation; however, the impact of dietary profiles of hepatitis C virus carriers with persistently normal alanine transaminase levels (HCV-PNALT) remains unclear. The decision-tree algorithm is a data-mining statistical technique, which uncovers meaningful profiles of factors from a data collection. We aimed to investigate dietary profiles associated with HCV-PNALT using a decision-tree algorithm.   Twenty-seven HCV-PNALT and 41 patients with chronic hepatitis C were enrolled in this study. Dietary habit was assessed using a validated semiquantitative food frequency questionnaire. A decision-tree algorithm was created by dietary variables, and was evaluated by area under the receiver operating characteristic curve analysis (AUROC).   In multivariate analysis, fish to meat ratio, dairy product and cooking oils were identified as independent variables associated with HCV-PNALT. The decision-tree algorithm was created with two variables: a fish to meat ratio and cooking oils/ideal bodyweight. When subjects showed a fish to meat ratio of 1.24 or more, 68.8% of the subjects were HCV-PNALT. On the other hand, 11.5% of the subjects were HCV-PNALT when subjects showed a fish to meat ratio of less than 1.24 and cooking oil/ideal bodyweight of less than 0.23 g/kg. The difference in the proportion of HCV-PNALT between these groups are significant (odds ratio 16.87, 95% CI 3.40-83.67, P = 0.0005). Fivefold cross-validation of the decision-tree algorithm showed an AUROC of 0.6947 (95% CI 0.5656-0.8238, P = 0.0067).   The decision-tree algorithm disclosed that fish to meat ratio and cooking oil/ideal bodyweight were associated with HCV-PNALT. © 2012 The Japan Society of Hepatology.

  2. The Rate of Success of the Accelerated Solvent Extraction (Ase of Fat and Organochlorine Pesticides from Dried Fish Meat Samples

    Ana Andreea CIOCA

    2017-05-01

    Full Text Available The replacement of conventional sample preparation techniques with newer techniques which are automated, faster and more eco-friendly, is nowadays desired in every analytical laboratory. One of the techniques with the attributes mentioned above is the Accelerated Solvent Extraction. In order to evaluate how successful this method is for the extraction of fat and organochlorine pesticides (OCPs from dried fish meat samples, we have tested two series of diverse fish using Dionex™ 350 ASE provided by Thermo Scientific™ (Germany. For a more interesting approach, we added to our investigation 7 polychlorinated biphenyl (PCBs, 3 thricholorobenzenes, 2 tetrachlorobenzenes, 1 pentachlorobenzenes and 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD. The study focused on comparing the recoveries of these analytes from different fish samples, after replacing the conventional reference method of the laboratory with ASE. The ASE parameters tested were previously used for the extraction of fat and polybrominated diphenyl ethers (PBDE from fish samples: temperature: 120 ° C; static time: 5 min; number of cycles: 3; flushing volume: 25%; rinse with nitrogen: 90 s; solvent: cyclohexane/ethyl acetate (ratio 1:1. The ASE method provided similar and in some cases better results when compared to the standard reference method, more rapidly, eco-friendly and safer. Any high or low recoveries of the analytes taken into study are attributed to random or systematic errors during the Clean-up step of the extracts and the quantification with Gas Chromatography coupled with Tandem Mass-Spectrometry (GC MS/MS.

  3. 9 CFR 311.38 - Meat and meat byproducts from livestock which have been exposed to radiation.

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Meat and meat byproducts from... MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DISPOSAL OF DISEASED OR OTHERWISE ADULTERATED CARCASSES AND PARTS § 311.38 Meat and meat byproducts from livestock which have been...

  4. Oxidative stability and quality traits of n-3 PUFA enriched chicken meat

    A. Franchini

    2011-03-01

    Full Text Available Considering the beneficial effects of n-3 polyunsaturated fatty acids (PUFA for human health (Leskanich and Noble, 1997 several studies have been carried out to enrich animal products with these compounds. Both eggs and poultry meat enriched with n-3 PUFA may be considered as valid n-3 PUFA alternative sources to natural occurring fish products (Meluzzi et al., 2001; Sirri et al., 2002...

  5. 9 CFR 381.140 - Relabeling poultry products.

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Relabeling poultry products. 381.140... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Labeling and Containers § 381.140...

  6. 9 CFR 381.173 - Mechanically Separated (Kind of Poultry).

    2010-01-01

    ... Poultry). 381.173 Section 381.173 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Definitions and...

  7. 9 CFR 381.158 - Poultry dinners (frozen) and pies.

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Poultry dinners (frozen) and pies. 381... AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Definitions and Standards of Identity or...

  8. 9 CFR 381.95 - Disposal of condemned poultry products.

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Disposal of condemned poultry products... AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Handling and Disposal of Condemned or...

  9. 9 CFR 381.400 - Nutrition labeling of poultry products.

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Nutrition labeling of poultry products... AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Nutrition Labeling § 381.400 Nutrition...

  10. 9 CFR 381.73 - Quarantine of diseased poultry.

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Quarantine of diseased poultry. 381.73... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Ante Mortem Inspection § 381.73...

  11. Radurization of fowl meat

    Gel'fand, S.

    1974-01-01

    The effects of pre-slaughter adrenalization and of treatment with additives of semifinished poultry products were studied with a view to improving the storage quality of irradiated poultry. It was found that pre-slaughter adrenalization, pre-irradiation treatment with phosphates and, particularly, a combination of these two methods considerably delayed the formation of carbonyl compounds, the delay being somewhat greater in white meat. (E.T.)

  12. Feeding soy or fish meal to Alaskan reindeer (Rangifer tarandus tarandus – effects on animal performance and meat quality

    Greg Finstad

    2009-01-01

    Full Text Available Fourteen reindeer (8 steers and 6 females were used to compare the effects of two different reindeer diets (a feed mix based on barley, brome hay and soybean meal (SBM or fishmeal (WFM as protein source on animal growth performance, feed conversion efficiency and ultimate meat quality. Samples from free-ranging reindeer (n=4; 2 steers and 2 females on the Seward Peninsula were included to provide comparisons with the traditional reindeer meat produced in Alaska. No significant difference was observed in overall weight gain between the WFM and SBM animals or between females and steers; however, the feed conversion efficiency was significantly higher for the reindeer fed the WFM mix. Carcass dressing percentage from the SBM group was higher compared with the WFM animals. No differences were found in live weight, carcass characteristics, meat pH, temperature decline, shear force, meat color or cooking loss when comparing the treatment groups. The meat samples (M. longissimus from the free-range group had the highest amount of omega-3 fatty acids and also the highest amount of polyunsaturated fatty acids (PUFA. Meat from the animals fed SBM was significantly higher in triglyceride content and lower in phospholipid content compared with the two other groups. No significant differences were found when the trained panel compared the sensory attributes of the meat. Off-flavor attributes related to “wild’ or “gamey” flavor was reported by consumers for samples from the WFM and free-range reindeer (15 and 24 per cent of the consumers, respectively. No “fish-related” flavor was reported. In conclusion, no negative effects in either animal performance or meat quality characteristics by using fish meal as opposed to soybean meal as a protein supplement in a milled reindeer diet were found.Abstract in Swedish / Sammandrag:Utfordring av ren med soja- eller fiskmjøl – effekter på tillväxt, foderutnyttjande och köttkvalitet I vår unders

  13. 9 CFR 93.212 - Manure from quarantined poultry.

    2010-01-01

    ... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Manure from quarantined poultry. 93... OF AGRICULTURE EXPORTATION AND IMPORTATION OF ANIMALS (INCLUDING POULTRY) AND ANIMAL PRODUCTS IMPORTATION OF CERTAIN ANIMALS, BIRDS, FISH, AND POULTRY, AND CERTAIN ANIMAL, BIRD, AND POULTRY PRODUCTS...

  14. 9 CFR 93.210 - Poultry quarantine facilities.

    2010-01-01

    ... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Poultry quarantine facilities. 93.210... AGRICULTURE EXPORTATION AND IMPORTATION OF ANIMALS (INCLUDING POULTRY) AND ANIMAL PRODUCTS IMPORTATION OF CERTAIN ANIMALS, BIRDS, FISH, AND POULTRY, AND CERTAIN ANIMAL, BIRD, AND POULTRY PRODUCTS; REQUIREMENTS...

  15. 9 CFR 93.208 - Articles accompanying poultry.

    2010-01-01

    ... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Articles accompanying poultry. 93.208... AGRICULTURE EXPORTATION AND IMPORTATION OF ANIMALS (INCLUDING POULTRY) AND ANIMAL PRODUCTS IMPORTATION OF CERTAIN ANIMALS, BIRDS, FISH, AND POULTRY, AND CERTAIN ANIMAL, BIRD, AND POULTRY PRODUCTS; REQUIREMENTS...

  16. 9 CFR 93.219 - Declaration for poultry.

    2010-01-01

    ... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Declaration for poultry. 93.219... AGRICULTURE EXPORTATION AND IMPORTATION OF ANIMALS (INCLUDING POULTRY) AND ANIMAL PRODUCTS IMPORTATION OF CERTAIN ANIMALS, BIRDS, FISH, AND POULTRY, AND CERTAIN ANIMAL, BIRD, AND POULTRY PRODUCTS; REQUIREMENTS...

  17. 9 CFR 93.205 - Certificate for poultry.

    2010-01-01

    ... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Certificate for poultry. 93.205... AGRICULTURE EXPORTATION AND IMPORTATION OF ANIMALS (INCLUDING POULTRY) AND ANIMAL PRODUCTS IMPORTATION OF CERTAIN ANIMALS, BIRDS, FISH, AND POULTRY, AND CERTAIN ANIMAL, BIRD, AND POULTRY PRODUCTS; REQUIREMENTS...

  18. 9 CFR 93.216 - Poultry from Canada.

    2010-01-01

    ... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Poultry from Canada. 93.216 Section 93... EXPORTATION AND IMPORTATION OF ANIMALS (INCLUDING POULTRY) AND ANIMAL PRODUCTS IMPORTATION OF CERTAIN ANIMALS, BIRDS, FISH, AND POULTRY, AND CERTAIN ANIMAL, BIRD, AND POULTRY PRODUCTS; REQUIREMENTS FOR MEANS OF...

  19. Effects of gamma irradiation on the survival of Listeria monocytogenes and on its growth at refrigeration temperature in poultry and red meat

    Gursel, B.; Gurakan, G.C.

    1997-01-01

    Gamma irradiation sensitivity of a strain of Listeria monocytogenes was determined in trypticase soy broth supplemented with yeast extract (TSB-YE), in a slurry of chicken breast meat and in raw ground beef. D10 values in these different media were 0.364, 0.599, and 0.699 kGy, respectively. This organism appeared most sensitive in TSB-YE, more resistant in minced fresh chicken breast meat, and most resistant in fresh minced beef. It was found that irradiation at 2.5 kGy prior to refrigeration is an efficient way for the preservation of meat products contaminated at 10(3) to 10(4) per gram initial load of L. monocytogenes for about 7 d. However, with this initial load, the injured cells might repair themselves and cause a health hazard during storage at 4 C in the presence of air after 7 d

  20. Occurrence of Clostridium perfringens contamination in poultry feed ingredients: Isolation, identification and its antibiotic sensitivity pattern

    Shanmugasundaram Udhayavel

    2017-09-01

    Full Text Available This work has been undertaken to study the occurrence of Clostridium perfringens contamination in the poultry feed ingredients and find out its in-vitro antibiotic sensitivity pattern to various antimicrobial drugs. Two hundred and ninety-eight poultry feed ingredient samples received at Poultry Disease Diagnosis and Surveillance Laboratory, Namakkal, Tamil Nadu in South India were screened for the presence of C. perfringens. The organisms were isolated in Perfringens agar under anaerobic condition and subjected to standard biochemical tests for confirmation. In vitro antibiogram assay has been carried out to determine the sensitivity pattern of the isolates to various antimicrobial drugs. One hundred and one isolates of C. perfringens were obtained from a total of 298 poultry feed ingredient samples. Overall positivity of 33.89% could be made from the poultry feed ingredients. Highest level of C. perfringens contamination was detected in fish meal followed by bone meal, meat and bone meal and dry fish. Antibiogram assay indicated that the organisms are highly sensitive to gentamicin (100%, chlortetracycline (96.67%, gatifloxacin (93.33%, ciprofloxacin (86.67%, ofloxacin (86.67% and lincomycin (86.67%. All the isolates were resistant to penicillin-G. Feed ingredients rich in animal proteins are the major source of C. perfringens contamination.

  1. [Dietary supplements from ground fish meat with DNA for treatment and prophylaxis].

    Boiarkina, L G; Kas'ianenko, Iu I; Epshteĭn, L M; Iakush, E V

    1998-01-01

    It has been developed a receipt of a new treatment-and-prophylactic products based on fish farce with treatment-and-prophylactic additive--DNA. It is recommended to be produced. As biological active additive keeps its initial pharmacological characteristics under technological processing this product is recommended for rendering general effect and increasing of physical and mental activity of organism.

  2. The use of genetic engineering techniques to improve the lipid composition in meat, milk and fish products: a review.

    Świątkiewicz, S; Świątkiewicz, M; Arczewska-Włosek, A; Józefiak, D

    2015-04-01

    The health-promoting properties of dietary long-chain n-3 polyunsaturated fatty acids (n-3 LCPUFAs) for humans are well-known. Products of animal-origin enriched with n-3 LCPUFAs can be a good example of functional food, that is food that besides traditionally understood nutritional value may have a beneficial influence on the metabolism and health of consumers, thus reducing the risk of various lifestyle diseases such as atherosclerosis and coronary artery disease. The traditional method of enriching meat, milk or eggs with n-3 LCPUFA is the manipulation of the composition of animal diets. Huge progress in the development of genetic engineering techniques, for example transgenesis, has enabled the generation of many kinds of genetically modified animals. In recent years, one of the aims of animal transgenesis has been the modification of the lipid composition of meat and milk in order to improve the dietetic value of animal-origin products. This article reviews and discusses the data in the literature concerning studies where techniques of genetic engineering were used to create animal-origin products modified to contain health-promoting lipids. These studies are still at the laboratory stage, but their results have demonstrated that the transgenesis of pigs, cows, goats and fishes can be used in the future as efficient methods of production of healthy animal-origin food of high dietetic value. However, due to high costs and a low level of public acceptance, the introduction of this technology to commercial animal production and markets seems to be a distant prospect.

  3. Comparison of lipid content and Fatty Acid composition in the edible meat of wild and cultured freshwater and marine fish and shrimps from china.

    Li, Guipu; Sinclair, Andrew J; Li, Duo

    2011-03-09

    The lipid content and fatty acid composition in the edible meat of twenty-nine species of wild and cultured freshwater and marine fish and shrimps were investigated. Both the lipid content and fatty acid composition of the species were specified due to their unique food habits and trophic levels. Most of the marine fish demonstrated higher lipid content than the freshwater fish, whereas shrimps had the lowest lipid content. All the marine fish and shrimps had much higher total n-3 PUFA than n-6 PUFA, while most of the freshwater fish and shrimps demonstrated much lower total n-3 PUFA than n-6 PUFA. This may be the biggest difference in fatty acid composition between marine and freshwater species. The cultured freshwater fish demonstrated higher percentages of total PUFA, total n-3 PUFA, and EPA + DHA than the wild freshwater fish. Two freshwater fish, including bighead carp and silver carp, are comparable to the marine fish as sources of n-3 PUFA.

  4. Evaluating the performance of a new model for predicting the growth of Clostridium perfringens in cooked, uncured meat and poultry products under isothermal, heating, and dynamically cooling conditions

    Clostridium perfringens Type A is a significant public health threat and may germinate, outgrow, and multiply during cooling of cooked meats. This study evaluates a new C. perfringens growth model in IPMP Dynamic Prediction using the same criteria and cooling data in Mohr and others (2015), but inc...

  5. Plasma concentrations of 25-hydroxyvitamin D in meat eaters, fish eaters, vegetarians and vegans: results from the EPIC-Oxford study.

    Crowe, Francesca L; Steur, Marinka; Allen, Naomi E; Appleby, Paul N; Travis, Ruth C; Key, Timothy J

    2011-02-01

    Vegetarians and vegans exclude certain food sources of vitamin D from their diet, but it is not clear to what extent this affects plasma concentrations of 25-hydroxyvitamin D (25(OH)D). The objective was to investigate differences in vitamin D intake and plasma concentrations of 25(OH)D among meat eaters, fish eaters, vegetarians and vegans. A cross-sectional analysis. United Kingdom. Plasma 25(OH)D concentrations were measured in 2107 white men and women (1388 meat eaters, 210 fish eaters, 420 vegetarians and eighty-nine vegans) aged 20-76 years from the European Prospective Investigation into Cancer and Nutrition (EPIC)-Oxford cohort. Plasma 25(OH)D concentrations reflected the degree of animal product exclusion and, hence, dietary intake of vitamin D; meat eaters had the highest mean intake of vitamin D (3·1 (95 % CI 3·0, 3·2) μg/d) and mean plasma 25(OH)D concentrations (77·0 (95 % CI 75·4, 78·8) nmol/l) and vegans the lowest (0·7 (95 % CI 0·6, 0·8) μg/d and 55·8 (95 % CI 51·0, 61·0) nmol/l, respectively). The magnitude of difference in 25(OH)D concentrations between meat eaters and vegans was smaller (20 %) among those participants who had a blood sample collected during the summer months (July-September) compared with the winter months (38 %; January-March). The prevalence of low plasma concentrations of 25(OH)D (vegans than in meat and fish eaters; diet is an important determinant of plasma 25(OH)D in this British population.

  6. Maintenance of raw and cooked ready-to-eat product quality of infused poultry meats with selected plant extracts during electron beam irradiation and after storage

    Rababah, Taha

    The purpose of this study included: preparing plant extracts and evaluating these extracts for total phenolics and antioxidant activities (AA); infusing extract/combination that demonstrates superior AA into chicken breast and irradiating at 3.0 kGy; evaluating the physicochemical properties of irradiated and non-irradiated raw and cooked chicken breast at 5°C for 12 days and -20°C for 9 months; and selecting the extracts that demonstrated desirable AA, infusing these extracts into chicken breast and evaluating head-space volatiles, and conducting sensory evaluation. The total phenolic content and AA of the plant extracts ranged from 24.8 to 92.5 mg/g dry material (conjugated diene of methyl linoleate) and 3.4 to 86.3%, respectively. The AA of plant extracts using oxidative stability instrument were 4.6 to 10.2 h (Induction time). Green tea and grape seed extracts had the highest AA within several plant extracts, and were selected to retard lipid oxidation in further studies. Fresh boneless and skinless chicken breast meats were vacuum infused with varying concentrations of antioxidants: Green tea and grape seed extracts alone/in combination and tert-butylhydroquinone. The results showed that irradiation had no significant effect on pH, water holding capacity, but increased the redness and carbonyls in raw meats (p extracts into meats increased lightness and decreased redness as well as hardness and shear force. Irradiation increased TBARS, hexanal, and pentanal values in raw and cooked meats. Addition of plant extracts decreased the amount of TBARS, hexanal, pentanal, and carbonyl values. Similar results were observed when the samples were stored at -20°C for 9 months. Descriptive sensory flavor results showed that irradiation did not affect the flavor attributes. Consumer, descriptive, and instrumental results showed that irradiation increased toughness, green tea improved the meat color, and the panel indicated that irradiation decreased the tenderness of the

  7. Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry.

    Aspevik, Tone; Oterhals, Åge; Rønning, Sissel Beate; Altintzoglou, Themistoklis; Wubshet, Sileshi Gizachew; Gildberg, Asbjørn; Afseth, Nils Kristian; Whitaker, Ragnhild Dragøy; Lindberg, Diana

    2017-06-01

    Large volumes of protein-rich residual raw materials, such as heads, bones, carcasses, blood, skin, viscera, hooves and feathers, are created as a result of processing of animals from fisheries, aquaculture, livestock and poultry sectors. These residuals contain proteins and other essential nutrients with potentially bioactive properties, eligible for recycling and upgrading for higher-value products, e.g. for human, pet food and feed purposes. Here, we aim to cover all the important aspects of achieving optimal utilization of proteins in such residual raw materials, identifying those eligible for human consumption as co-products and for feed applications as by-products. Strict legislation regulates the utilization of various animal-based co- and by-products, representing a major hurdle if not addressed properly. Thorough understanding and optimization of all parts of the production chain, including conservation and processing, are important prerequisites for successful upgrading and industrial implementation of such products. This review includes industrially applied technologies such as freezing/cooling, acid preservation, salting, rendering and protein hydrolysis. In this regard, it is important to achieve stable production and quality through all the steps in the manufacturing chain, preferably supported by at- or online quality control points in the actual processing step. If aiming for the human market, knowledge of consumer trends and awareness are important for production and successful introduction of new products and ingredients.

  8. The Effects of Some Phytoadditives on Growth, Health and Meat Quality on Different Species of Fish

    Erol-Florian Gabor

    2010-05-01

    Full Text Available The growing tendency for food safety led to the ban of antibiotics. To replace their effects, the search for natural alternatives has begun. Thus, strong candidates to replace antibiotics are phytoadditives. Phytoadditives are fodder additives obtained from medicinal plants or plants extracts. Through their use it can be hoped to achieve the same results as in the use of antibiotics. Although they have a large spectrum of use, even today their mechanisms of action are not fully understood. Only recent, the study on the possibility of phytoadditives usage in aquaculture has begun. The present study is a review of the use of some plants as phytoadditives (garlic, onion, oregano, etc. and of the researches made to reveal their effects on fish. The researches conducted in this field have shown the diverse effects of these phytoadditives used in fish as immunomodulators, immunostimulants, bioproductives, antioxidants, antimicrobials, stimulants of the enzymatic equipment, stimulants of nitrogen absorption. A major advantage in the use of phytoadditives is the fact that they are natural substances and do not pose any threat to fish, man or environment.

  9. Solvent microextraction-flame atomic absorption spectrometry (SME-FAAS) for determination of ultratrace amounts of cadmium in meat and fish samples.

    Goudarzi, Nasser

    2009-02-11

    A simple, low cost and highly sensitive method based on solvent microextraction (SME) for separation/preconcentration and flame atomic absorption spectrometry (FAAS) was proposed for the determination of ultratrace amounts of cadmium in meat and fish samples. The analytical procedure involved the formation of a hydrophobic complex by mixing the analyte solution with an ammonium pyrrolidinedithiocarbamate (APDC) solution. In suitable conditions, the complex of cadmium-APDC entered the micro organic phase, and thus, separation of the analyte from the matrix was achieved. Under optimal chemical and instrumental conditions, a detection limit (3 sigma) of 0.8 ng L(-1) and an enrichment factor of 93 were achieved. The relative standard deviation for the method was found to be 2.2% for Cd. The interference effects of some anions and cations were also investigated. The developed method has been applied to the determination of trace Cd in meat and fish samples.

  10. Development and validation of a multi-analyte method for the regulatory control of carotenoids used as feed additives in fish and poultry feed.

    Vincent, Ursula; Serano, Federica; von Holst, Christoph

    2017-08-01

    Carotenoids are used in animal nutrition mainly as sensory additives that favourably affect the colour of fish, birds and food of animal origin. Various analytical methods exist for their quantification in compound feed, reflecting the different physico-chemical characteristics of the carotenoid and the corresponding feed additives. They may be natural products or specific formulations containing the target carotenoids produced by chemical synthesis. In this study a multi-analyte method was developed that can be applied to the determination of all 10 carotenoids currently authorised within the European Union for compound feedingstuffs. The method functions regardless of whether the carotenoids have been added to the compound feed via natural products or specific formulations. It is comprised of three steps: (1) digestion of the feed sample with an enzyme; (2) pressurised liquid extraction; and (3) quantification of the analytes by reversed-phase HPLC coupled to a photodiode array detector in the visible range. The method was single-laboratory validated for poultry and fish feed covering a mass fraction range of the target analyte from 2.5 to 300 mg kg - 1 . The following method performance characteristics were obtained: the recovery rate varied from 82% to 129% and precision expressed as the relative standard deviation of intermediate precision varied from 1.6% to 15%. Based on the acceptable performance obtained in the validation study, the multi-analyte method is considered fit for the intended purpose.

  11. 40 CFR 180.1019 - Sulfuric acid; exemption from the requirement of a tolerance.

    2010-07-01

    ... requirement of a tolerance in cattle, meat; goat, meat; hog, meat; horse, meat; sheep, meat; poultry, fat; poultry, meat; poultry, meat, byproducts; egg; milk; fish, shellfish, and irrigated crops when it results...

  12. Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007.

    Uyttendaele, M; Busschaert, P; Valero, A; Geeraerd, A H; Vermeulen, A; Jacxsens, L; Goh, K K; De Loy, A; Van Impe, J F; Devlieghere, F

    2009-07-31

    Processed ready-to-eat (RTE) foods with a prolonged shelf-life under refrigeration are at risk products for listeriosis. This manuscript provides an overview of prevalence data (n=1974) and challenge tests (n=299) related to Listeria monocytogenes for three categories of RTE food i) mayonnaise-based deli-salads (1187 presence/absence tests and 182 challenge tests), ii) cooked meat products (639 presence/absence tests and 92 challenge tests), and iii) smoked fish (90 presence/absence tests and 25 challenge tests), based on data records obtained from various food business operators in Belgium in the frame of the validation and verification of their HACCP plans over the period 2005-2007. Overall, the prevalence of L. monocytogenes in these RTE foods in the present study was lower compared to former studies in Belgium. For mayonnaise-based deli-salads, in 80 out of 1187 samples (6.7%) the pathogen was detected in 25 g. L. monocytogenes positive samples were often associated with smoked fish deli-salads. Cooked meat products showed a 1.1% (n=639) prevalence of the pathogen. For both food categories, numbers per gram never exceeded 100 CFU. L. monocytogenes was detected in 27.8% (25/90) smoked fish samples, while 4/25 positive samples failed to comply to the 100 CFU/g limit set out in EU Regulation 2073/2005. Challenge testing showed growth potential in 18/182 (9.9%) deli-salads and 61/92 (66%) cooked meat products. Nevertheless, both for deli-salads and cooked meat products, appropriate product formulation and storage conditions based upon hurdle technology could guarantee no growth of L. monocytogenes throughout the shelf-life as specified by the food business operator. Challenge testing of smoked fish showed growth of L. monocytogenes in 12/25 samples stored for 3-4 weeks at 4 degrees C. Of 45 (non-inoculated) smoked fish samples (13 of which were initially positive in 25 g) which were subjected to shelf-life testing, numbers exceeded 100 CFU/g in only one sample

  13. 9 CFR 381.27 - Inauguration of service; notification concerning regulations; status of uninspected poultry...

    2010-01-01

    ... concerning regulations; status of uninspected poultry products. 381.27 Section 381.27 Animals and Animal...; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS... concerning regulations; status of uninspected poultry products. The inspector in charge or his supervisor...

  14. Entre aves, carnes e embalagens: divisão sexual e sentidos do trabalho em abatedouro avícola Among poultry, meat and packaging: sexual division and meanings of work in a poultry slaughterhouse

    Laila Priscila Graf

    2012-12-01

    Full Text Available Este artigo apresenta uma investigação sobre o trabalho de mulheres atuantes em um abatedouro avícola em Santa Catarina, Brasil. As concepções teóricas da divisão sexual do trabalho e da produção de sentidos pela psicologia do construcionismo social nortearam as análises. O conceito de trabalho foi compreendido a partir de uma dupla dimensão: como concreto (produtor de coisas úteis e abstrato (produtor de mercadorias. Com base na estratégia investigativa do estudo de caso, foi desenvolvida uma pesquisa de campo, com dois procedimentos principais: observações e oito entrevistas com trabalhadoras. Os resultados geraram duas grandes categorias temáticas, uma delas é apresentada aqui. Trata-se da divisão sexual do trabalho identificada tanto no âmbito produtivo como no doméstico. Os resultados, por meio da articulação analítica dos sentidos e da divisão sexual do trabalho, expuseram as relações assimétricas no trabalho na indústria de carne avícola e, consequentemente, no ambiente familiar.This article informs the results of a research which focus on the women's work at a small poultry slaughterhouse, in Santa Catarina State, Brazil. . The sexual division of labor and the meanings of work were supported by the social constructionism. The concept of work was understood from a double dimension: as concrete work (producing useful things and as abstract work (producing goods. Based on a case study, a qualitative approach was developed through observation and eight interviews with women workers. Based on the analytic articulation of meanings and sexual division of labor theories, the results showed the asymmetric relations at work in the poultry industry and also in the domestic place.

  15. Performance, carcass traits, muscle fatty acid composition and meat sensory properties of male Mahabadi goat kids fed palm oil, soybean oil or fish oil.

    Najafi, M H; Zeinoaldini, S; Ganjkhanlou, M; Mohammadi, H; Hopkins, D L; Ponnampalam, E N

    2012-12-01

    This study examined the effect of palm, soybean or fish oils on the performance, muscle fatty acid composition and meat quality of goat kids. Twenty-four male Mahabadi kids (BW=19.4±1.2 kg) were divided into three groups according to liveweight and randomly allocated to one of three diets. Animals were fed ad libitum for 84 days. Different dietary fat sources had no effect on performance and/or carcass quality attributes. The soybean oil diet decreased 16:0 and 18:0 concentrations and increased 18:2 and 18:3 and the ratio of PUFA/SFA in the muscle compared with other treatments. Fish oil feeding increased 20:5 n-3 and 22:6 n-3 concentrations and decreased the ratio of n-6/n-3 in the muscle. The results demonstrate that the use of fish oil is a nutritional strategy to improve the health claimable long-chain omega-3 fatty acid content and n-6/n-3 ratio in goat meat without changing the sensory properties or colour of meat. Crown Copyright © 2012. Published by Elsevier Ltd. All rights reserved.

  16. Incidence of Aeromonas spp. infection in fish and chicken meat and its related public health hazards: A review

    Praveen Kumar Praveen

    2016-01-01

    Full Text Available Aeromonas is recognized to cause a variety of diseases in man. In humans, they are associated with intestinal and extraintestinal infections. With the growing importance of Aeromonas as an emerging pathogen, it is important to combat this organism. It is indisputable that Aeromonas strains may produce many different putative virulence factors such as enterotoxins, hemolysins or cytotoxins, and antibiotic resistance against different antibiotics. The ability of these bacteria to grow competitively at 5°C may be indicative of their potential as a public health hazard. Comprehensive enteric disease surveillance strategies, prevention and education are essential for meeting the challenges in the years ahead. It is important for us to promote the value of enteric cultures when patients have a gastrointestinal illness or bloody diarrhea or when multiple cases of enteric disease occur after a common exposure. With the growing importance of Aeromonas as an emerging pathogen, it is important to combat this organism. It is indisputable that Aeromonas strains may produce many different putative virulence factors, such as enterotoxins, hemolysins or cytotoxins. It has been established that aerolysin is a virulence factor contributing to the pathogenesis of Aeromonas hydrophila infection. Fish and chicken play an important role in the transmission of this pathogen to humans. In the present study, the high prevalence of toxin-producing strains was found among the Aeromonas isolates. The ability of these bacteria to grow competitively at 5°C may be indicative of their potential as a public health hazard. The present review was constructed with a view to highlight the zoonotic importance of Aeromonas pathogen in fish and chicken meat.

  17. Incidence of Aeromonas spp. infection in fish and chicken meat and its related public health hazards: A review.

    Praveen, Praveen Kumar; Debnath, Chanchal; Shekhar, Shashank; Dalai, Nirupama; Ganguly, Subha

    2016-01-01

    Aeromonas is recognized to cause a variety of diseases in man. In humans, they are associated with intestinal and extra-intestinal infections. With the growing importance of Aeromonas as an emerging pathogen, it is important to combat this organism. It is indisputable that Aeromonas strains may produce many different putative virulence factors such as enterotoxins, hemolysins or cytotoxins, and antibiotic resistance against different antibiotics. The ability of these bacteria to grow competitively at 5°C may be indicative of their potential as a public health hazard. Comprehensive enteric disease surveillance strategies, prevention and education are essential for meeting the challenges in the years ahead. It is important for us to promote the value of enteric cultures when patients have a gastrointestinal illness or bloody diarrhea or when multiple cases of enteric disease occur after a common exposure. With the growing importance of Aeromonas as an emerging pathogen, it is important to combat this organism. It is indisputable that Aeromonas strains may produce many different putative virulence factors, such as enterotoxins, hemolysins or cytotoxins. It has been established that aerolysin is a virulence factor contributing to the pathogenesis of Aeromonas hydrophila infection. Fish and chicken play an important role in the transmission of this pathogen to humans. In the present study, the high prevalence of toxin-producing strains was found among the Aeromonas isolates. The ability of these bacteria to grow competitively at 5°C may be indicative of their potential as a public health hazard. The present review was constructed with a view to highlight the zoonotic importance of Aeromonas pathogen in fish and chicken meat.

  18. Insects - a natural nutrient source for poultry - a review

    Józefiak, D; Josefiak, A; Kieronczyk, B; Rawski, M; Swiatkiewicz, S; Dlugosz, Jakub; Engberg, Ricarda Greuel

    2016-01-01

    The consumption of poultry meat and eggs is expected to increase considerably in the nearest future, which creates the demand for new poultry feed ingredients in order to support sustainable intensive production. Moreover, the constant improvement of the genetic potential of poultry has resulted in an increased nutrient density in poultry feeds, which limits the possibility to include low quality feed ingredients. Therefore, the feed industry needs new sources of highly digestible protein wit...

  19. Impacts of reducing red meat consumption on agricultural production in Finland

    Heikki Sakari Lehtonen

    2013-10-01

    Full Text Available This paper summarises the simulated effects on Finnish agricultural production and trade of a 20% decrease in Finnish demand for red meat (beef, pork, lamb. According to our results, reduced red meat consumption would be offset by increased consumption of poultry meat, eggs, dairy products and fish, as well as small increases in consumption of fruits and vegetables, peas, nuts, cereal products and sweets. By including the derived demand changes in an agricultural sector model, we show that livestock production in Finland, incentivised by national production-linked payments for milk and bovine animals, would decrease by much less than 20% due to the complex nature of agricultural production and trade. Overall, assuming unchanged consumer preferences and agricultural policy, a 20% reduction in red meat consumption is not likely to lead to a substantial decrease in livestock production or changed land use, or greenhouse gas emissions, from Finnish agriculture.

  20. Plant essential oils and allied volatile fractions as multifunctional additives in meat and fish-based food products: a review.

    Patel, Seema

    2015-01-01

    Essential oils are concentrated aromatic volatile compounds derived from botanicals by distillation or mechanical pressing. They play multiple, crucial roles as antioxidants, food pathogen inhibitors, shelf-life enhancers, texture promoters, organoleptic agents and toxicity-reducing agents. For their versatility, they appear promising as food preservatives. Several research findings in recent times have validated their potential as functional ingredients in meat and fish processing. Among the assortment of bioactive compounds in the essential oils, p-cymene, thymol, eugenol, carvacrol, isothiocyanate, cinnamaldehyde, cuminaldehyde, linalool, 1,8-cineol, α-pinene, α-terpineol, γ-terpinene, citral and methyl chavicol are most familiar. These terpenes (monoterpenes and sesquiterpenes) and phenolics (alcohols, esters, aldehydes and ketones) have been extracted from culinary herbs such as oregano, rosemary, basil, coriander, cumin, cinnamon, mint, sage and lavender as well as from trees such as myrtle, fir and eucalyptus. This review presents essential oils as alternatives to conventional chemical additives. Their synergistic actions with modified air packaging, irradiation, edible films, bacteriocins and plant byproducts are discussed. The decisive roles of metabolic engineering, microwave technology and metabolomics in quality and quantity augmentation of essential oil are briefly mooted. The limitations encountered and strategies to overcome them have been illuminated to pave way for their enhanced popularisation. The literature has been mined from scientific databases such as Pubmed, Pubchem, Scopus and SciFinder.

  1. 77 FR 26706 - Food Ingredients and Sources of Radiation Listed and Approved for Use in the Production of Meat...

    2012-05-07

    ... Listed and Approved for Use in the Production of Meat and Poultry Products AGENCY: Food Safety and... the regulations prohibit for use in meat or poultry products. Under this proposal, new uses of these substances in meat or poultry products would continue to be approved by the Food and Drug Administration (FDA...

  2. 78 FR 14636 - Food Ingredients and Sources of Radiation Listed and Approved for Use in the Production of Meat...

    2013-03-07

    ... Production of Meat and Poultry Products AGENCY: Food Safety and Inspection Service, USDA. ACTION: Final rule. SUMMARY: The Food Safety and Inspection Service (FSIS) is amending the Federal meat and poultry products... substances that the regulations prohibit for use in meat or poultry products. New uses of these substances in...

  3. 9 CFR 319.261 - Meat loaf.

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Meat loaf. 319.261 Section 319.261... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Luncheon Meat, Loaves and Jellied Products...

  4. 9 CFR 319.500 - Meat pies.

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Meat pies. 319.500 Section 319.500... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat Food Entree Products, Pies, and...

  5. 9 CFR 319.304 - Meat stews.

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Meat stews. 319.304 Section 319.304... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food...

  6. 9 CFR 319.260 - Luncheon meat.

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Luncheon meat. 319.260 Section 319.260... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Luncheon Meat, Loaves and Jellied Products...

  7. Participation Rate as A Basis for Measuring Food Security Status of Meat

    Tjeppy D Soedjana

    2013-12-01

    Full Text Available Food security has been developed as way for decision makers to pay more attention to this sector. It is believed that foods which are efficiently produced in one area or country may be accessed by other areas or countries. However, this concept is difficult to be implemented since almost none of countries in the world have all resources to produce what is needed by its people. Food consumption, including beef, would be better measured using participation rate which indicates a cluster of its consumer instead of using all population as a denominator for calculating per capita consumption, except for commodities whose consumer member of its cluster close to 100% of the population. For commodities whose consumers less than 50% of its cluster it is more effective to use the size of the cluster as the denominator. Diversified food consumption of animal origin in Indonesia has been indicated by the fact that it has been naturally established. Animal meat consumption diversification for many reasons is influenced by cultural, preferences or other economic status of the households. This phenomena is also indicated by the magnitude of positive cross price elasticity between beef and mutton, beef and poultry meat, and between poultry meat and fish. Therefore, every effort to push higher consumption of one meat type, will reduce the participation rate of others. Susenas data indicated participation rates for beef and buffalo meat were 26.15% (2002, 21.93% (2005, 16.18% (2008 and 16.16% (2011, while poultry meat had higher participation rate as 65.46% (2002, 63.48% (2005, 57.67% (2008 and 56.98% (2011. Application of participation rate approach on the production of beef and buffalo meat resulted in the annual percapita consumption of 6.71 kg (2002, 10.47 kg (2005, 10.82 kg (2008 and 13.11 kg (2011. It concludes that balanced participation rates of meat components (beef and poultry meat, need to be maintained as the existed diversified meat consumption

  8. Serum concentrations of cholesterol, apolipoprotein A-I and apolipoprotein B in a total of 1694 meat-eaters, fish-eaters, vegetarians and vegans.

    Bradbury, K E; Crowe, F L; Appleby, P N; Schmidt, J A; Travis, R C; Key, T J

    2014-02-01

    The objective of this study was to describe serum lipid concentrations, including apolipoproteins A-I and B, in different diet groups. A cross-sectional analysis of a sample of 424 meat-eaters, 425 fish-eaters, 423 vegetarians and 422 vegans, matched on sex and age, from the European Prospective Investigation into Cancer and Nutrition-Oxford cohort. Serum concentrations of total, and high-density lipoprotein (HDL) cholesterol, as well as apolipoproteins A-I and B were measured, and serum non-HDL cholesterol was calculated. Vegans had the lowest body mass index (BMI) and the highest and lowest intakes of polyunsaturated and saturated fat, respectively. After adjustment for age, alcohol and physical activity, compared with meat-eaters, fish-eaters and vegetarians, serum concentrations of total and non-HDL cholesterol and apolipoprotein B were significantly lower in vegans. Serum apolipoprotein A-I concentrations did not differ between the diet groups. In males, the mean serum total cholesterol concentration was 0.87 mmol/l lower in vegans than in meat-eaters; after further adjustment for BMI this difference was 0.76 mmol/l. In females, the difference in total cholesterol between these two groups was 0.6 mmol/l, and after further adjustment for BMI was 0.55 mmol/l. [corrected]. In this study, which included a large number of vegans, serum total cholesterol and apolipoprotein B concentrations were lower in vegans compared with meat-eaters, fish-eaters and vegetarians. A small proportion of the observed differences in serum lipid concentrations was explained by differences in BMI, but a large proportion is most likely due to diet.

  9. Performance and Meat Quality of Thin Tailed Sheep in Supplementary Feeding Lemuru Fish Oil Protected By Saponification with Different NaOH Concentration

    Agustinah Setyaningrum

    2015-09-01

    Full Text Available This study was aimed to obtain oil and the exact saponification with different NaOH concentration to protect unsaturated fats, which does can result in good production performance and lamb meat quality with low saturated fatty acid. Stage one studied the performance of sheep production on supplementing lemuru fish oil (LFO protected with different saponification optimization. Twenty lambs aged 5-6 months early weighing 8-14 kg were divided into 4 treatments, namely P0 basal feed (50% elephant grass + 50% concentrate, P1 (basal feed + soap LFO NaOH 10%, P2 (basal feed + soap LFO NaOH 20% and P3 (basal feed + soap LFO NaOH 30% with completely randomized design and 5 replication for performance and 3 replication for meat quality. The results showed that the treatment effect was not significant (P>0.05 on the consumption of dry matter (DM, crude protein (CP, ether extract (EE, total digestible nutrien (TDN, daily gain and blood cholesterol. P2 yield the highest daily gain 130.95 ± 19.29 g/head/day of cholesterol at the same time low of 58.67 mg/dl. Stage two studied the criteria of lamb carcass and meat quality in supplementary feeding LFO protected with different saponification optimization. Twelve sheeps were slaughtered for P0, P1, P2 and P3. The results showed that the treatment effect was not significant (P> 0.05 to slaughter weight, carcass weight and carcass percentage, the physical quality of meat (pH, water holding capacity, cooking losses and tenderness, and chemical quality of the meat (DM levels, CP , EE, saturated fatty acids and unsaturated fatty acids except in EPA and DHA increased very significantly (P<0.01. Conclusively, giving soap LFO with different optimization did not significantly affect the appearance and quality of sheep meat production, except in EPA and DHA which were significantly increased

  10. 9 CFR 319.307 - Spaghetti sauce with meat.

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Spaghetti sauce with meat. 319.307... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY... Dehydrated Meat Food Products § 319.307 Spaghetti sauce with meat. “Spaghetti Sauce with Meat” shall contain...

  11. 9 CFR 319.761 - Potted meat food product and deviled meat food product.

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Potted meat food product and deviled meat food product. 319.761 Section 319.761 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY...

  12. 9 CFR 319.311 - Chow mein vegetables with meat, and chop suey vegetables with meat.

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Chow mein vegetables with meat, and chop suey vegetables with meat. 319.311 Section 319.311 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY...

  13. Effects of choice white grease or poultry fat on growth performance, carcass leanness, and meat quality characteristics of growing-finishing pigs.

    Engel, J J; Smith, J W; Unruh, J A; Goodband, R D; O'Quinn, P R; Tokach, M D; Nelssen, J L

    2001-06-01

    Eighty-four crossbred gilts were used to evaluate the effects of dietary choice white grease (CWG) or poultry fat (PF) on growth performance, carcass characteristics, and quality characteristics of longissimus muscle (LM), belly, and bacon of growing-finishing pigs. Pigs (initially 60 kg) were fed a control diet with no added fat or diets containing 2, 4, or 6% CWG or PF. Diets were fed from 60 to 110 kg and contained 2.26 g lysine/Mcal ME. Data were analyzed as a 2 x 3 factorial plus a control with main effects of fat source (CWG and PF) and fat level (2, 4, and 6%). Pigs fed the control diet, 2% fat, and 4% fat had greater (P 0.05) were observed for ADG, dressing percentage, leaf fat weight, LM pH, backfat depth, LM area, percentage lean, LM visual evaluation, LM waterholding capacity, Warner-Bratzler shear and sensory evaluation of the LM and bacon, fat color and firmness measurements, or bacon processing characteristics. Adding dietary fat improved G/F and altered the fatty acid profiles of the LM and bacon, but differences in growth rate, carcass characteristics, and quality and sensory characteristics of the LM and bacon were minimal. Dietary additions of up to 6% CWG or PF can be made with little effect on quality of pork LM, belly, or bacon.

  14. Detection of irradiated food: Electron spin resonance measurement of irradiated meat, fish and nuts. Elektronen-Spin-Resonanz-Messungen an bestrahltem Fleisch, Fisch und bestrahlten Nuessen

    Linke, B [Fachgebiet Lebensmittelbestrahlung, Bundesgesundheitsamt, Berlin (Germany); Helle, N [Fachgebiet Lebensmittelbestrahlung, Bundesgesundheitsamt, Berlin (Germany); Mager, M [Fachgebiet Lebensmittelbestrahlung, Bundesgesundheitsamt, Berlin (Germany); Schreiber, G A [Fachgebiet Lebensmittelbestrahlung, Bundesgesundheitsamt, Berlin (Germany); Boegl, K W [Fachgebiet Lebensmittelbestrahlung, Bundesgesundheitsamt, Berlin (Germany)

    1993-09-01

    In an intercomparison study organized by the German Federal Health Office (BGA) the use of electron spin resonance (ESR) spectroscopy as a routine method according to paragraph 35 of the German Food Legislation (LMBG) was tested for bone containing meat, fish and nuts (shells). Each participating laboratory examined six chicken, six rainbow trout and four pistachio samples. The examinations were successful, only three samples were not identified correctly and moreover these mistakes were caused by misinterpretation of the ESR spectra. 13 out of 18 participating laboratories used a new routine ESR spectrometer and all samples were identified correctly with this instrument. (orig.)

  15. Tratamentos de pré-resfriamento e resfriamento sobre a qualidade de carne de peito de frango Pre-chilling and chilling treatments on poultry breast meat quality

    Maria Cristina Bressan

    2004-06-01

    Full Text Available O total de 402 frangos foi processado em abatedouro comercial e submetido a seis tratamentos de resfriamento. Inicialmente as carcaças foram pré-resfriadas (PR por imersão em água e gelo, seguido de resfriamento (R a -35°C e estocagem a 4°C por 20 horas. Os tratamentos foram: a (0°C/30min, -35°C/3h e 15min, b (10°C/30min, 0°C/30min, -35°C/2h e 45 min, c (10°C/30min, -35°C/3h e 15min, d (20°C/30min, 0°C/30min, -35°C/2h e 45min, e (20°C/30min, -35°C/3h e 15min e F (20°C/30min, 0°C/3h e 15min. Temperaturas baixas utilizadas após a evisceração aceleraram a instalação do rigor em músculos pectoralis major (PM. Aos 45min post mortem carcaças sem PR (A ou PR a 10°C (B tiveram músculo PM com menor (PA total of 402 poultry was processed in a commercial poultry processing plant and submitted to six chilling treatments. Initially, the carcasses were chilled by immersion in water and ice, followed by cooling at -35°C or storage at 4°C for 20 hours. The treatments were: A (0°C/30min, -35°C/3h and 15min, B (10°C/30min, 0°C/30min, -35°C/2h and 45min, C (10°C/30min, -35°C/3h and 15min, D (20°C/30min, 0°C/30min, -35°C/2h and 45min, E (20°C/30min, -35°C/3h and 15min and F (20°C/30min, 0°C/3h and 15min. Low temperatures used after evisceration, accelerated the onset and resolution of rigor in pectoralis major (PM muscles. Up to 45 minutes post mortem, carcasses without pre-chilling (A or pre-chilled at 10°C (B, showed lower (P<0.001 pH values of 5.75 and 5.81, while in carcasses pre-chilled at 20°C (D, the values were higher, reaching 5.95. After 4h post mortem, the R values found in treatments A and B, with averages of 1.51 and 1.44, were higher (P<0.05 than the value of 1.32 found in treatment D. The luminescence (L* was influenced (P<0.001 by the treatments (in treatments A, B and C, the averages were 48.2, 47.7 and 47.6, while in treatments D and E, they were 45.5 and 45.7, respectively. The greater values for

  16. Alteration by irradiation and storage at amount of heme iron in poultry meat; Alteracoes provocadas pela irradiacao e armazenamento nos teores de ferro heme em carne de frango

    Souza, Adriana Regia Marques de; Arthur, Valter Arthur [Centro de Energia Nuclear na Agricultura (CENA), Piracicaba, SP (Brazil). Lab. de Irradiacao de Alimentos e Radioentomologia; Canniatti-Brazaca, Solange Guidolin [Escola Superior de Agricultura Luiz de Queiroz (ESALQ/USP), Piracicaba, SP (Brazil). Dept. de Agroindustria, Alimentos e Nutricao]. E-mail: sgcbraza@esalq.usp.br

    2007-04-15

    Studies of irradiation and storage effects in chicken were carried out to discover the influence in iron heme, non-heme amount, color and total pigments. Chicken thighs and chicken breast were studied. These were irradiated to 0, 1 and 2 kGy stored by 14 days to 4 deg C in refrigerator. Determining the heme content and non-heme of meat was done using the colorimeter method and the Ferrozine reagent. The values of iron heme were influenced both by the irradiation and the storage, reducing the amount throughout the course of time. The iron non-heme was also influenced by the doses and the storage time, however the values increased throughout the course of time, because of the conversion of iron heme in non-heme. The color did not show that it was influenced by the studied doses, except for the storage, and the total number of pigments was affected by the irradiation and the time, reducing the values with the increase of storage. Irradiation was shown to be a good method to conserve iron. (author)

  17. Prospects and challenges of radiation processing of meats and meat products in India

    Chander, Ramesh

    2014-01-01

    In India goat, lamb and chicken meat are widely preferred, while, bovine meat and pork are consumed only by a small segment of the population. Meats in the country are mainly marketed fresh or in frozen state. Recently chilled poultry has been introduced in Indian market. In addition to fresh meats, several other ready to eat or ready to cook meat products like chicken chilly, chicken tikka, mutton shammi kababs, mutton seekh kababs etc are available in urban Indian market. These products are marketed only in the frozen state and have limited market due to expensive and inadequate freezing facilities. Major share of domestic fresh meat and poultry market is by unorganized sector and only a few corporate houses like Godrej and Venkey's are marketing poultry products. The time has come to benefit from radiation processing for safe, chilled meat and poultry in India. Shelf-stable, nutritious meat and meat products can also be produced by the process. Radiation processing of these foods will be of great economic and health significance and give boost to exports. This radiation processing can meet the needs of services of convenient and ready-to-eat meat and meat products

  18. Isolation and Identification of Campylobacter spp. from Poultry and Poultry By-Products in Tunisia by Conventional Culture Method and Multiplex Real-Time PCR.

    Jribi, Hela; Sellami, Hanen; Mariam, Siala; Smaoui, Salma; Ghorbel, Asma; Hachicha, Salma; Benejat, Lucie; Messadi-Akrout, Feriel; Mégraud, Francis; Gdoura, Radhouane

    2017-10-01

    Thermophilic Campylobacter spp. are one of the primary causes of bacterial human diarrhea. The consumption of poultry meats, by-products, or both is suspected to be a major cause of human campylobacteriosis. The aims of this study were to determine the prevalence of thermophilic Campylobacter spp. in fresh poultry meat and poultry by-products by conventional culture methods and to confirm Campylobacter jejuni and Campylobacter coli isolates by using the multiplex PCR assay. Two hundred fifty fresh poultry samples were collected from a variety of supermarkets and slaughterhouses located in Sfax, Tunisia, including chicken (n =149) and turkey (n =101). The samples were analyzed using conventional microbiological examinations according to the 2006 International Organization for Standardization method (ISO 10272-1) for Campylobacter spp. Concurrently, a real-time PCR was used for identification of C. jejuni and C. coli . Of the 250 samples of poultry meat and poultry by-products, 25.6% (n = 64) were contaminated with Campylobacter spp. The highest prevalence of Campylobacter spp. was found in chicken meat (26.8%) followed by turkey meat (23.7%). Among the different products, poultry breasts showed the highest contamination (36.6%) followed by poultry by-products (30%), poultry wings (28%) and poultry legs (26%) showed the lowest contamination, and no contamination was found on neck skin. Of the 64 thermophilic Campylobacter isolates, C. jejuni (59.7%) was the most frequently isolated species and 10.9% of the isolates were identified as C. coli . All of the 64 Campylobacter isolates identified by the conventional culture methods were further confirmed by PCR. The seasonal peak of Campylobacter spp. contamination was in the warm seasons (spring and summer). The study concluded that high proportions of poultry meat and poultry by-products marketed in Tunisia are contaminated by Campylobacter spp. Furthermore, to ensure food safety, poultry meats must be properly cooked

  19. Meat, Dietary Heme Iron, and Risk of Type 2 Diabetes Mellitus: The Singapore Chinese Health Study.

    Talaei, Mohammad; Wang, Ye-Li; Yuan, Jian-Min; Pan, An; Koh, Woon-Puay

    2017-10-01

    We evaluated the relationships of red meat, poultry, fish, and shellfish intakes, as well as heme iron intake, with the risk of type 2 diabetes mellitus (T2D).The Singapore Chinese Health Study is a population-based cohort study that recruited 63,257 Chinese adults aged 45-74 years from 1993 to 1998. Usual diet was evaluated using a validated 165-item semiquantitative food frequency questionnaire at recruitment. Physician-diagnosed T2D was self-reported during 2 follow-up interviews in 1999-2004 and 2006-2010. During a mean follow-up of 10.9 years, 5,207 incident cases of T2D were reported. When comparing persons in the highest intake quartiles with those in the lowest, the multivariate-adjusted hazard ratio for T2D was 1.23 (95% confidence interval (CI): 1.14, 1.33) for red meat intake (P for trend meat intake remained significantly associated with T2D risk (multivariate-adjusted hazard ratio = 1.13, 95% CI: 1.01, 1.25; P for trend = 0.02). Heme iron was associated with a higher risk of T2D even after additional adjustment for red meat intake (multivariate-adjusted hazard ratio = 1.14, 95% CI: 1.02, 1.28; P for trend = 0.03). In conclusion, red meat and poultry intakes were associated with a higher risk of T2D. These associations were mediated completely for poultry and partially for red meat by heme iron intake. © The Author(s) 2017. Published by Oxford University Press on behalf of the Johns Hopkins Bloomberg School of Public Health. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

  20. Poultry Internet

    Cheok, Adrian David

    Poultry are one of the most badly treated animals in the modern world. It has been shown that they have high levels of both cognition and feelings, and as a result there has been a recent trend of promoting poultry welfare. There is also a tradition of keeping poultry as pets in some parts of the world. However, in modern cities and societies, it is often difficult to maintain contact with pets, particularly for office workers. We propose and describe a novel cybernetics system to use mobile and Internet technology to improve human-pet interaction. It can also be used for people who are allergic to touching animals and thus cannot stroke them directly. This interaction encompasses both visualization and tactile sensation of real objects.

  1. Transfer of arsenic from poultry feed to poultry litter: A mass balance study.

    Gupta, Sanjay K; Le, X Chris; Kachanosky, Gary; Zuidhof, Martin J; Siddique, Tariq

    2018-07-15

    Roxarsone (rox), an arsenic (As) containing organic compound, is a common feed additive used in poultry production. To determine if As present in rox is excreted into the poultry litter without any retention in chicken meat for safe human consumption, the transference of As from the feed to poultry excreta was assessed using two commercial chicken strains fed with and without dietary rox. The results revealed that both the strains had similar behaviour in growth (chicken weight; 2.17-2.25kg), feed consumption (282-300kgpen -1 initially containing 102 chicken) and poultry litter production (73-81kgpen -1 ) during the growth phase of 35days. Our mass balance calculations showed that chickens ingested 2669-2730mg As with the feed and excreted out 2362-2896mg As in poultry litter during the growth period of 28days when As containing feed was used, yielding As recovery between 86 and 108%. Though our complementary studies show that residual arsenic species in rox-fed chicken meat may have relevance to human exposure, insignificant retention of total As in the chicken meat substantiates our mass balance results. The results are important in evaluating the fate of feed additive used in poultry production and its potential environmental implications if As containing poultry litter is applied to soil for crop production. Copyright © 2018 Elsevier B.V. All rights reserved.

  2. Meat and Seafood Consumption in Relation to Plasma Metabolic Profiles in a Chinese Population: A Combined Untargeted and Targeted Metabolomics Study.

    Lu, Yonghai; Zou, Li; Su, Jin; Tai, E Shyong; Whitton, Clare; Dam, Rob M van; Ong, Choon Nam

    2017-06-30

    We examined the relationship between different patterns of meat and seafood consumption and plasma metabolic profiles in an Asian population. We selected 270 ethnic Chinese men and women from the Singapore Prospective Study Program based on their dietary habits assessed with a validated food frequency questionnaire. Participants were divided into four subgroups: high meat and high seafood ( n = 60), high meat and low seafood ( n = 64), low meat and high seafood ( n = 60), and low meat and low seafood ( n = 86) consumers. Plasma metabolites were measured using both targeted and untargeted mass spectroscopy-based analyses. A total of 42 metabolites differed significantly by dietary group. Higher concentrations of essential amino acids, polyunsaturated fatty acids, and d-glucose were found in high meat and/or seafood consumers as compared with the group with a low consumption of these animal foods. Red meat, poultry, fish, shellfish, soy products, and dairy were each correlated with at least one differential metabolite ( r = -0.308 to 0.448). Some observations, such as the correlation between fish and 3-carboxy-4-methyl-5-propyl-2-furanpropanoic acid (CMPF), confirmed previous studies. Other observations, such as the correlation between shellfish and phosphatidylethanolamine (p36:4), were novel. We also observed significant correlations between plasma metabolites and clinical characteristics, such as CMPF with fasting blood glucose ( r = 0.401). These findings demonstrate a significant influence of meat and seafood consumption on metabolic profiles in the Asian population.

  3. U.S. Food Safety and Inspection Service testing for Salmonella in selected raw meat and poultry products in the United States, 1998 through 2003: analysis of set results.

    Naugle, Alecia Larew; Barlow, Kristina E; Eblen, Denise R; Teter, Vanessa; Umholtz, Robert

    2006-11-01

    The U.S. Food Safety and Inspection Service (FSIS) tests sets of samples of selected raw meat and poultry products for Salmonella to ensure that federally inspected establishments meet performance standards defined in the pathogen reduction-hazard analysis and critical control point system (PR-HACCP) final rule. In the present report, sample set results are described and associations between set failure and set and establishment characteristics are identified for 4,607 sample sets collected from 1998 through 2003. Sample sets were obtained from seven product classes: broiler chicken carcasses (n = 1,010), cow and bull carcasses (n = 240), market hog carcasses (n = 560), steer and heifer carcasses (n = 123), ground beef (n = 2,527), ground chicken (n = 31), and ground turkey (n = 116). Of these 4,607 sample sets, 92% (4,255) were collected as part of random testing efforts (A sets), and 93% (4,166) passed. However, the percentage of positive samples relative to the maximum number of positive results allowable in a set increased over time for broilers but decreased or stayed the same for the other product classes. Three factors associated with set failure were identified: establishment size, product class, and year. Set failures were more likely early in the testing program (relative to 2003). Small and very small establishments were more likely to fail than large ones. Set failure was less likely in ground beef than in other product classes. Despite an overall decline in set failures through 2003, these results highlight the need for continued vigilance to reduce Salmonella contamination in broiler chicken and continued implementation of programs designed to assist small and very small establishments with PR-HACCP compliance issues.

  4. QUANTITATIVE ASSESSMENT OF CAMPYLOBACTER SPP. ON POULTRY CARCASSES

    L. Alberghini

    2011-01-01

    Full Text Available Campylobacter spp. are bacterial pathogens associated with human gastroenteritis worldwide. In Europe, campylobacteriosis is one of the leading food-borne bacterial diseases and the consumption of poultry meats is suspected to be one of the major causes of illness. The aim of our research was to determine the number of Campylobacter spp. in poultry carcasses and in poultry meat samples during their storage till to retail markets. The study was conducted from February 2009 to February 2010 at slaughterhouse in Veneto region, followed by a test of fresh poultry meat placed on the market for sale. A total of 90 poultry carcass and 90 samples of poultry meat were examined. The quantitative examination resulted in Campylobacter spp. counts (mean: for carcasses between 2,0 ∙101 ufc/g and 1,5 ∙103 ufc/g (4,2 ∙102 and poultry meat between 2,0 ∙101 ufc/g and 3,7 ∙102 ufc/g (8,1 ∙101. The majority of isolates were classified as Campylobacter jejuni (58,3%, Campylobacter coli (22,9% or Arcobacter cryaerophilus (4,2%. Acknowledgments: The project was funded with grants from Fondazione Cariverona 2007.

  5. Scrapie infectivity is quickly cleared in tissues of orally-infected farmed fish

    Ingrosso, Loredana; Novoa, Beatriz; Valle, Andrea Z Dalla; Cardone, Franco; Aranguren, Raquel; Sbriccoli, Marco; Bevivino, Simona; Iriti, Marcello; Liu, Quanguo; Vetrugno, Vito; Lu, Mei; Faoro, Franco; Ciappellano, Salvatore; Figueras, Antonio; Pocchiari, Maurizio

    2006-01-01

    Abstract Background Scrapie and bovine spongiform encephalopathy (BSE) belongs to the group of animal transmissible spongiform encephalopathy (TSE). BSE epidemic in the UK and elsewhere in Europe has been linked to the use of bovine meat and bone meals (MBM) in the feeding of cattle. There is concern that pigs, poultry and fish bred for human consumption and fed with infected MBM would eventually develop BSE or carry residual infectivity without disease. Although there has been no evidence of...

  6. Rural Poultry Farming with Improved Breed of Backyard Chicken

    P.K. Pathak; B.G. Nath

    2013-01-01

    Livestock and poultry rearing is an imperative factor for improving the nutritional security of rural poor in India. Rural farmers rear Desi type chicken with low egg and meat production in backyard system. For developing the rural poultry farming, improved backyard poultry like Vanaraja/Gramapriya birds rearing is of utmost important. These improved birds can rear in both intensive and free ranging system. Birds can be reared for egg production in small numbers (10- 20) in fre...

  7. Backyard Poultry

    2017-01-18

    Dr. Colin Basler, an epidemiologist with CDC, discusses his article on Salmonella infections associated with keeping live poultry in backyards.  Created: 1/18/2017 by National Center for Emerging and Zoonotic Infectious Diseases (NCEZID).   Date Released: 1/18/2017.

  8. Impact of fish species on levels of lead accumulation in the meat of common bream (Abramis brama L., white bream (Blicca bjoerkna L. and common bleak (Alburnus alburnus L. from the Vistula River (Poland

    Magdalena STANEK

    2015-06-01

    Full Text Available The aim of this work was to compare the concentration of lead in the meat of common bream (Abramis brama L., white bream (Blicca bjoerkna L. and common bleak (Alburnus alburnus L.. The experimental fish were obtained in natural condition from Vistula River, located within Toru., near wastewater treatment plant. The study involved 60 individuals of freshwater fish caught in autumn. Analyses were carried out on 10 individuals of common bream, 20 white bream and 30 individuals of common bleak. The muscles samples for analyses were taken from the large side muscle of fish body above the lateral line. There were chosen for analyses individuals with similar biometric measurements. Due to a relatively low amounts of meat obtained from white bream and common bleak, the material from individuals of similar body length was combined (about 2-3 pieces. Pb concentrations were determined by atomic absorption spectrophotometer Solaar 939 QZ, ATI Unicam. Analyses of variance (test post hoc -Tukey test indicated that the mean value of lead was the highest in the meat of common bream (0.086 ƒĘgEg-1 wet weight and the lowest in the meat of white bream (0.075 ƒĘgEg-1 wet weight. There were no statistical significant differences in the lead content between the analyzed fish species (at p< 0.05. Analysis of correlation indicated a negative and statistical significant correlation between the fish body length and Pb concentration.

  9. Plasma concentrations and intakes of amino acids in male meat-eaters, fish-eaters, vegetarians and vegans: a cross-sectional analysis in the EPIC-Oxford cohort.

    Schmidt, J A; Rinaldi, S; Scalbert, A; Ferrari, P; Achaintre, D; Gunter, M J; Appleby, P N; Key, T J; Travis, R C

    2016-03-01

    We aimed to investigate the differences in plasma concentrations and in intakes of amino acids between male meat-eaters, fish-eaters, vegetarians and vegans in the Oxford arm of the European Prospective Investigation into Cancer and Nutrition. This cross-sectional analysis included 392 men, aged 30-49 years. Plasma amino acid concentrations were measured with a targeted metabolomic approach using mass spectrometry, and dietary intake was assessed using a food frequency questionnaire. Differences between diet groups in mean plasma concentrations and intakes of amino acids were examined using analysis of variance, controlling for potential confounding factors and multiple testing. In plasma, concentrations of 6 out of 21 amino acids varied significantly by diet group, with differences of -13% to +16% between meat-eaters and vegans. Concentrations of methionine, tryptophan and tyrosine were highest in fish-eaters and vegetarians, followed by meat-eaters, and lowest in vegans. A broadly similar pattern was seen for lysine, whereas alanine concentration was highest in fish-eaters and lowest in meat-eaters. For glycine, vegans had the highest concentration and meat-eaters the lowest. Intakes of all 18 dietary amino acids differed by diet group; for the majority of these, intake was highest in meat-eaters followed by fish-eaters, then vegetarians and lowest in vegans (up to 47% lower than in meat-eaters). Men belonging to different habitual diet groups have significantly different plasma concentrations of lysine, methionine, tryptophan, alanine, glycine and tyrosine. However, the differences in plasma concentrations were less marked than and did not necessarily mirror those seen for amino acid intakes.

  10. Simulations at Czech poultry market

    Lenka Rumánková

    2012-01-01

    Full Text Available This paper defines the possible scenarios of the development of the poultry market in the Czech Republic, in view of the trends in production, consumption and foreign trade. The individual scenarios are based upon the forecasts of selected factors that have a substantial impact on the poultry market and whose changes can be expected in the subsequent years with great likelihood. The article sets out and addresses various scenarios for the period of 2012–2014. The scenarios are based upon the partial equilibrium model of the poultry market, which has been derived on the basis of time series and panel data within the years 1995–2009. The conducted analysis clearly shows that changes in the prices of agricultural producers will have an effect on changes in the production of poultry meat, an increase in VAT through consumer prices will impact the rate of domestic consumption, as well as changes in disposable income. Similarly, a change in the exchange rate will have an effect on the amount of poultry imported into the Czech Republic.

  11. 9 CFR 381.148 - Processing and handling requirements for frozen poultry products.

    2010-01-01

    ... for frozen poultry products. 381.148 Section 381.148 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS...

  12. 9 CFR 381.168 - Maximum percent of skin in certain poultry products.

    2010-01-01

    ... poultry products. 381.168 Section 381.168 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Definitions and...

  13. 9 CFR 381.174 - Limitations with respect to use of Mechanically Separated (Kind of Poultry).

    2010-01-01

    ... Mechanically Separated (Kind of Poultry). 381.174 Section 381.174 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS...

  14. 9 CFR 381.193 - Poultry carcasses, etc., not intended for human food.

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Poultry carcasses, etc., not intended..., DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Transportation...

  15. 9 CFR 381.215 - Poultry or other articles subject to judicial seizure and condemnation.

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Poultry or other articles subject to... INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS...

  16. 78 FR 32226 - Poultry Market News Reports; Request for Extension and Revision of the Currently Approved...

    2013-05-29

    ... Service [Doc. No. AMS-LPS-13-0021] Poultry Market News Reports; Request for Extension and Revision of the Currently Approved Information Collection and To Merge the Collections of Livestock, Poultry, Meat, Grain... merged its Livestock and Grain Market News Division with the Poultry Market News Division, creating the...

  17. 9 CFR 381.74 - Poultry suspected of having biological residues.

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Poultry suspected of having biological... OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Ante Mortem...

  18. 9 CFR 381.444 - Identification of major cuts of poultry products.

    2010-01-01

    ... poultry products. 381.444 Section 381.444 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Nutrition Labeling...

  19. 9 CFR 381.210 - Poultry and other articles subject to administrative detention.

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Poultry and other articles subject to..., DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Detention; Seizure...

  20. Assessing the variability of the fatty acid profile and cholesterol content of meat sausages

    Amaral, J.S.; Soares, S.; Mafra, I.; Oliveira, M.B.P.P.

    2014-01-01

    Eighteen different brands of meat sausages including pork, poultry and the mixture of both meats (pork and poultry) in sausages, were analysed for their nutritional composition (total fat, moisture, crude protein and ash), cholesterol content and fatty acid composition. As expected, the pork Frankfurter sausages presented a higher fat content compared to sausages that include poultry meat in their composition. A multivariate statistical analysis was applied to the data showing the existence o...

  1. Improving the quality of ready-to-eat meals by gamma irrdiation, Baked de-boned chicken meat with potatoe slices or baked fish and cooked rice

    Badr, H.M.; Rady, A.H.; Abdel-Daiem, M.H.; Khalaf, H.

    2005-01-01

    The present investigation was carried out to study the possibility of using gamma irradiation for improving the quality of ready-to-eat meals. The prepared meals (included baked chicken meat with potato slices or baked fish and cooked rice) were subjected to gamma irradiation at doses of O, 1.5, 3 and 4.5 KGy followed by cold storage (4 C). The effects of irradiation and cold storage on the microbiological aspects, chemical and organoleptic properties of samples were studied. The results showed that irradiation of the prepared meals decreased the initial total bacterial count, total psychrophilic bacteria and total yeast and molds, proportionally to the applied dose, hence prolonged their refrigerated shelf-life. Moreover, irradiation at dose of 1.5 KGy reduced the counts of Enterobacteriaceae, Staphylococcus aureus and Enterococcus faecalis, while 3 KGy dose completely eliminated these bacteria in all samples. Salmonella was not detected in all irradiated and non-irradiated meals and Vibrio sp. were absent in irradiated and non-irradiated baked fish. On the other hand, gamma irradiation had no remarkable effects neither on the chemical composition of the main component of meals nor on their ph, while it increased the thiobarbituric acid (TEA) value for baked chicken and fish meat. However, cold storage gradually increased the values of TEA and gradually decreased the ph value for irradiated and non-irradiated samples. Finally, irradiation treatments had no effects on the sensory properties (appearance, odor and taste) of all meals and extended their time of sensory preference

  2. 9 CFR 93.206 - Declaration and other documents for poultry.

    2010-01-01

    ... poultry. 93.206 Section 93.206 Animals and Animal Products ANIMAL AND PLANT HEALTH INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE EXPORTATION AND IMPORTATION OF ANIMALS (INCLUDING POULTRY) AND ANIMAL PRODUCTS IMPORTATION OF CERTAIN ANIMALS, BIRDS, FISH, AND POULTRY, AND CERTAIN ANIMAL, BIRD, AND POULTRY PRODUCTS...

  3. 9 CFR 93.218 - Import permits and applications for inspection for poultry.

    2010-01-01

    ... inspection for poultry. 93.218 Section 93.218 Animals and Animal Products ANIMAL AND PLANT HEALTH INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE EXPORTATION AND IMPORTATION OF ANIMALS (INCLUDING POULTRY) AND ANIMAL PRODUCTS IMPORTATION OF CERTAIN ANIMALS, BIRDS, FISH, AND POULTRY, AND CERTAIN ANIMAL, BIRD, AND POULTRY...

  4. 9 CFR 93.217 - Import permit and declaration for poultry.

    2010-01-01

    ... poultry. 93.217 Section 93.217 Animals and Animal Products ANIMAL AND PLANT HEALTH INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE EXPORTATION AND IMPORTATION OF ANIMALS (INCLUDING POULTRY) AND ANIMAL PRODUCTS IMPORTATION OF CERTAIN ANIMALS, BIRDS, FISH, AND POULTRY, AND CERTAIN ANIMAL, BIRD, AND POULTRY PRODUCTS...

  5. 9 CFR 93.203 - Ports designated for the importation of poultry.

    2010-01-01

    ... of poultry. 93.203 Section 93.203 Animals and Animal Products ANIMAL AND PLANT HEALTH INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE EXPORTATION AND IMPORTATION OF ANIMALS (INCLUDING POULTRY) AND ANIMAL PRODUCTS IMPORTATION OF CERTAIN ANIMALS, BIRDS, FISH, AND POULTRY, AND CERTAIN ANIMAL, BIRD, AND POULTRY...

  6. 9 CFR 93.214 - Import permit and declaration for poultry.

    2010-01-01

    ... poultry. 93.214 Section 93.214 Animals and Animal Products ANIMAL AND PLANT HEALTH INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE EXPORTATION AND IMPORTATION OF ANIMALS (INCLUDING POULTRY) AND ANIMAL PRODUCTS IMPORTATION OF CERTAIN ANIMALS, BIRDS, FISH, AND POULTRY, AND CERTAIN ANIMAL, BIRD, AND POULTRY PRODUCTS...

  7. Household demand elasticities for meat products in Uruguay

    Lanfranco, B. A.; Rava, C.

    2014-06-01

    This article analyzed the demand for meats at household level over the past decade in Uruguay, a country that exhibits a very high per capita consumption of these products. In particular, the consumption of beef is one of the highest in the world and only comparable to Argentina. The analysis involved a two-step estimation of an incomplete system of censored demand equations using household data from the last available national income and expenditure survey (2005/06). Thirteen meat products were included in the analysis: six broad beef products (de boned hindquarter cuts, bone-in hindquarter cuts, ground beef, rib plate, bone-in forequarter cuts, and other beef cuts), four products from other meats (sheep, pork, poultry, and fish), and three generic mixed-meat products. A complete set of short-term income, own-price and cross-price elasticities were computed and reported along with their 90% confidence intervals (CI). The results were consistent with both economic theory and empirical evidence as well as with the expected behavior, considering the relevance of these products, particularly beef, in the diet of Uruguayan consumers. All meat items were necessary goods and evidenced income-inelastic responses, which was expected given their high consumption level. All meats behaved as normal goods although exhibiting different reactions to changes in price. In general, beef cuts were more price elastic than other more broadly defined products. The more specific and dis aggregated the meat product the higher its corresponding direct price elasticity. The complement/substitute relationships found in this study were highly depended on the specific product combinations. (Author)

  8. Household demand elasticities for meat products in Uruguay

    Bruno A. Lanfranco

    2014-01-01

    Full Text Available This article analyzed the demand for meats at household level over the past decade in Uruguay, a country that exhibits a very high per capita consumption of these products. In particular, the consumption of beef is one of the highest in the world and only comparable to Argentina. The analysis involved a two-step estimation of an incomplete system of censored demand equations using household data from the last available national income and expenditure survey (2005/06. Thirteen meat products were included in the analysis: six broad beef products (deboned hindquarter cuts, bone-in hindquarter cuts, ground beef, rib plate, bone-in forequarter cuts, and other beef cuts, four products from other meats (sheep, pork, poultry, and fish, and three generic mixed-meat products. A complete set of short-term income, own-price and cross-price elasticities were computed and reported along with their 90% confidence intervals (CI. The results were consistent with both economic theory and empirical evidence as well as with the expected behavior, considering the relevance of these products, particularly beef, in the diet of Uruguayan consumers. All meat items were necessary goods and evidenced income-inelastic responses, which was expected given their high consumption level. All meats behaved as normal goods although exhibiting different reactions to changes in price. In general, beef cuts were more price elastic than other more broadly defined products. The more specific and disaggregated the meat product the higher its corresponding direct price elasticity. The complement/substitute relationships found in this study were highly depended on the specific product combinations.

  9. 29 CFR 570.61 - Occupations in the operation of power-driven meat-processing machines and occupations involving...

    2010-07-01

    ..., for example, the slicing in a retail delicatessen of meat, poultry, seafood, bread, vegetables, or.... This section shall not apply to: (1) The killing and processing of poultry, rabbits, or small game in... and occupations involving slaughtering, meat and poultry packing, processing, or rendering (Order 10...

  10. Transgenesis techniques and its application in poultry production ...

    Transgenesis is applied in production of therapeutic proteins, improvement of economic traits such as meat quality, disease resistance, feed conversion efficiency; as well as protection of humans from zoonotic diseases. Thus, transgenic technologies may revolutionalize the production of poultry birds with improved meat ...

  11. 9 CFR 319.721 - Fluid extract of meat.

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Fluid extract of meat. 319.721 Section... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat Soups, Soup Mixes...

  12. 9 CFR 327.9 - Burlap wrapping for foreign meat.

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Burlap wrapping for foreign meat. 327... AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION IMPORTED PRODUCTS § 327.9 Burlap wrapping for foreign meat. Burlap shall not be...

  13. The Development of an Automated Clean-up for Fat Extracts in the Routine Analysis of Organochlorine Compounds in Fish Meat

    Ana Andreea CIOCA

    2017-05-01

    Full Text Available The present work describes the development of a new, automatic High Performance Liquid Chromatography (HPLC Clean-up step, in the methodology of sample preparation and multi-residue determination of organochlorine compounds (OCs in fish meat. 24 OCs were taken into study. In addition 7 Polychlorinated Biphenyls (PCBs, 7 chlorobenzene compounds and one 2,3,7,8-Tetrachlorodibenzo-p-dioxin (TCDD were investigated. The HPLC conditions were established in accordance with the validated traditional Clean-up step of the laboratory. The technique was applied on a dilution of analytes of interest in order to establish the period of time in which the compounds are eluted. Another set of experiments involved fish oil, in order to identify and separate the fat fraction from the analytes. To confirm the findings of the experiments mentioned above, extracts of fish samples obtained after Accelerated Solvent Extraction (ASE were examined. The samples were spiked with the analytes of interest before HPLC clean-up step and quantified through Gas Chromatography coupled with tandem Mass Spectrometry (GC-MS/MS. A HPLC clean-up technique lasting 38 minutes/sample was developed. The method is not suitable for OCs such as Endosulfansulfat and Endrine Ketone due to the very low recovery results.Â

  14. The significance of Campylobacter jejuni infection in poultry: a review.

    Shane, S M

    1992-01-01

    Campylobacter is a significant cause of enterocolitis in consumers of undercooked poultry meat. Campylobacter jejuni is the most significant of the three thermophilic Campylobacter species, and is responsible for intestinal colonization in poultry and food-borne enteritis in humans. Generally, C. jejuni is apathogenic in poultry, although newly hatched chicks and turkeys may develop a transient diarrhoea following infection. Modern intensive poultry production favours the introduction of infection into commercial growing units, resulting in intestinal colonization during the second to fourth weeks inclusive. Routes of infection include contaminated fomites, infected water supply, rodents, insects, and free-living birds. Vertical transmission is considered unlikely. Contamination of poultry meat is enhanced by deficiencies in transport and processing of broilers and turkeys. Scalding, defeathering and evisceration represent the significant points of cross-contamination during processing. Epidemiological correlation has been established between consumption of contaminated chicken and outbreaks of human campylobacteriosis. Amelioration of infection by application of improved standards of hygiene and decontamination is possible in the context of commercial poultry production. Improvement in washing of carcasses, and the application of chemical disinfectants and gamma irradiation have the potential to reduce the prevalence of C. jejuni contamination in poultry meat. These innovations, together with improved storage and handling of meat products, will reduce the risk of campylobacteriosis to consumers.

  15. CURRENT STATE OF POULTRY BREEDING AND ITS FUTURE TRENDS

    Gordana Kralik

    2013-06-01

    Full Text Available Poultry production in eastern Croatia is developed by individual producers mainly in semi intensive way, and within the organized poultry systems where the process is organized in a modern, intensive way. There is a tradition of breeding hens and geese in this area. Poultry products - meat and eggs are important in supplying the population with animal protein, minerals and vitamins. Modern hybrid hens are used for egg production and for meat production in the intensive production. Today geese breeding in these areas are completely neglected. Croatia as a member of European Union, has possibility of the placement of autochthonous breeds of poultry such as Hrvatica hen, Zagorje turkey and Podravian goose. Financial supports at the national level are allocated for the first two autochthonous breeds of poultry because these breeds can, with good production traits, represent genetic resources and strategic reserves in the future development of domestic poultry genotypes. Poultry production is especial emphasis in accordance with the criteria of welfare and health of poultry. This paper discusses further development of poultry in terms of production of poultry meat and eggs as a functional food. The composition and content of nutricines in meat and eggs can be affected by feed composition. Desired nutricines are installed in muscular tissue of poultry by using feed and adding some components. Consumption of eggs and poultry meat enriched by selenium, lutein and omega-3 fatty acids affects the improvement of the quality of the human diet. The recent researches show that chicken can effectively be enriched in carnosine - ingredients that are now taught as “anti-aging” factor. Enrichment of poultry products with nutricines gives greater importance to these foods in the diet of the population than the former one, mainly based on the nutritional aspect. Greater selection of quality poultry products can be a significant factor in the development of

  16. Study on natural radionuclide activities in meat samples consumed in Sao Paulo City, Brazil

    Rosa, Mychelle M.L.; Taddei, Maria HelenaT.

    2015-01-01

    Consumption of food is usually the most important route by which natural and artificial radionuclides can enter the human body. An assessment of radionuclide levels in different foods and diets is therefore important to estimate the intake of these radionuclides by man. The contamination by radionuclides can occur via the food chain (soil, root, plant and animal), with emphasis to the long half-life radionuclides, which can also have their transfer through the animal meat. The inclusion of meat in human nutrition is important because it is an excellent source of high quality protein, nutrient related to construction and cell regeneration. This work aims the determination of natural radionuclides ( 234 U, 235 U, 238 U, 228 Th, 230 Th, 232 Th, 226 Ra, 228 Ra, and 210 Pb) in meat samples. Five groups of samples were analyzed, such as cattle meat (beef), fish, pork, poultry, and processed meat, after radiochemical separation followed by alpha or alpha beta spectrophotometry, and total count quantification. The determination of these radionuclides is very important because they are products of the natural decay series of 238 U and 232 Th, being easily found in meat samples. (author)

  17. Study on natural radionuclide activities in meat samples consumed in Sao Paulo City, Brazil

    Rosa, Mychelle M.L.; Taddei, Maria HelenaT. [Comissao Nacional de Energia Nuclear (LAPOC/CNEN), Pocos de Caldas, MG (Brazil). Laboratorio de Pocos de Caldas; Avegliano, Roseane P.; Maihara, Vera A., E-mail: mychelle@cnen.gov.br [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

    2015-07-01

    Consumption of food is usually the most important route by which natural and artificial radionuclides can enter the human body. An assessment of radionuclide levels in different foods and diets is therefore important to estimate the intake of these radionuclides by man. The contamination by radionuclides can occur via the food chain (soil, root, plant and animal), with emphasis to the long half-life radionuclides, which can also have their transfer through the animal meat. The inclusion of meat in human nutrition is important because it is an excellent source of high quality protein, nutrient related to construction and cell regeneration. This work aims the determination of natural radionuclides ({sup 234}U, {sup 235}U, {sup 238}U, {sup 228}Th, {sup 230}Th, {sup 232}Th, {sup 226}Ra, {sup 228}Ra, and {sup 210}Pb) in meat samples. Five groups of samples were analyzed, such as cattle meat (beef), fish, pork, poultry, and processed meat, after radiochemical separation followed by alpha or alpha beta spectrophotometry, and total count quantification. The determination of these radionuclides is very important because they are products of the natural decay series of {sup 238}U and {sup 232}Th, being easily found in meat samples. (author)

  18. Trends in microbial control techniques for poultry products.

    Silva, Filomena; Domingues, Fernanda C; Nerín, Cristina

    2018-03-04

    Fresh poultry meat and poultry products are highly perishable foods and high potential sources of human infection due to the presence of several foodborne pathogens. Focusing on the microbial control of poultry products, the food industry generally implements numerous preventive measures based on the Hazard Analysis and Critical Control Points (HACCP) food safety management system certification together with technological steps, such as refrigeration coupled to modified atmosphere packaging that are able to control identified potential microbial hazards during food processing. However, in recent years, to meet the demand of consumers for minimally processed, high-quality, and additive-free foods, technologies are emerging associated with nonthermal microbial inactivation, such as high hydrostatic pressure, irradiation, and natural alternatives, such as biopreservation or the incorporation of natural preservatives in packaging materials. These technologies are discussed throughout this article, emphasizing their pros and cons regarding the control of poultry microbiota and their effects on poultry sensory properties. The discussion for each of the preservation techniques mentioned will be provided with as much detail as the data and studies provided in the literature for poultry meat and products allow. These new approaches, on their own, have proved to be effective against a wide range of microorganisms in poultry meat. However, since some of these emergent technologies still do not have full consumer's acceptability and, taking into consideration the hurdle technology concept for poultry processing, it is suggested that they will be used as combined treatments or, more frequently, in combination with modified atmosphere packaging.

  19. Comparative evaluation of quality and composition of ostrich, turkey and broiler meat

    Jukna V.; Klementavičiūtė J.; Meškinytė-Kaušilienė E.; Pečiulaitienė N.; Samborskytė M.; Ambrasūnas L.

    2012-01-01

    In this article are presented research data on comparative evaluation of meat quality of various poultry species. The study was made on 5 samples of ostrich, turkey and broiler meat. Samples were weighed 500 to 550 grams. Qualitative and nutritional properties of meat from different species of poultry were estimated. The chemical composition, pH, color, firmness, water holding capacity, cooking loss, drip loss of ostrich, turkey and broiler meat were analyz...

  20. Financial analysis of poultry commodity chains in Hanoi Suburb, North of Vietnam

    Phan Dang, Thang; Vu Dinh, Ton; Dogot, Thomas; Lebailly, Philippe

    2013-01-01

    Poultry production plays an important role in the structure of familial incomes in Vietnam but this activity is currently met with difficulties caused by the great influence of inputs/outputs on the markets and the risks of epidemic diseases. This research was conducted for interviews and records according to book keeping among 280 poultry smallholders; 100 intermediary agents of poultry meat supply chains at the various scales of poultry supply chains and the diversification o...

  1. The Role of Probiotics in the Poultry Industry

    Lutful Kabir, S. M.

    2009-01-01

    The increase of productivity in the poultry industry has been accompanied by various impacts, including emergence of a large variety of pathogens and bacterial resistance. These impacts are in part due to the indiscriminate use of chemotherapeutic agents as a result of management practices in rearing cycles. This review provides a summary of the use of probiotics for prevention of bacterial diseases in poultry, as well as demonstrating the potential role of probiotics in the growth performance and immune response of poultry, safety and wholesomeness of dressed poultry meat evidencing consumer’s protection, with a critical evaluation of results obtained to date. PMID:20111681

  2. The role of probiotics in the poultry industry.

    Lutful Kabir, S M

    2009-08-12

    The increase of productivity in the poultry industry has been accompanied by various impacts, including emergence of a large variety of pathogens and bacterial resistance. These impacts are in part due to the indiscriminate use of chemotherapeutic agents as a result of management practices in rearing cycles. This review provides a summary of the use of probiotics for prevention of bacterial diseases in poultry, as well as demonstrating the potential role of probiotics in the growth performance and immune response of poultry, safety and wholesomeness of dressed poultry meat evidencing consumer's protection, with a critical evaluation of results obtained to date.

  3. Fish health and fish quality

    Ingerslev, Hans-Christian

    Aquaculture is an expanding worldwide industry producing an increasing amount of fish every year. The quality of the fish meat is dependent upon many biological and non-biological factors. Infectious diseases are known to cause bleedings and damage of the muscle tissue that may lead to scarring...... are poorly described in fish. The present work in this thesis focused on: 1) examination of potential changes in the quality regarding texture of the muscle tissue in rainbow trout (Oncorhynchus mykiss) after previous infection with the bacterial pathogens Yersinia ruckeri and Vibrio anguillarum; 2...... of these studies showed that previous infections by Yersinia ruckeri and Vibrio anguillarum gave rise to subsequent changes regarding textural quality parameters in fresh fish meat, while no differences were seen for cold-smoked meat from the same fish. The texture in previous infected fish was less flaky and less...

  4. 我国西南地区肉禽配合饲料中霉菌毒素的污染分布规律%Mycotoxin Distribution of Meat-type Poultry Feeds in Southwest China

    李雅伶; 张克英; 王建萍; 李云; 丁雪梅; 白世平; 曾秋凤; 程传民; 高庆军; 柏凡

    2016-01-01

    This experiment was conducted to study on the mycotoxins contamination of meat-type poultry feeds in southwest area of China.A total of 100 feed samples from different area ( Sichuan, Chongqing, Guizhou, Guangxi and Yunnan ) of southwest were obtained to determine the contents of aflatoxin B1 ( AFB1 ) , zearalenone ( ZON) , deoxynivalenol ( DON) and fumonisin ( FB) .To determine the contents of mycotoxins, enzyme-linked immunosorbent assay ( ELISA ) and high performance liquid chromatography ( HPLC ) were used.The results showed as follows: the detection rates of AFB1 , DON, ZON and FB in meat-type poultry feeds were 89%, 96%, 85%and 94.74%, respectively.The over-limit ratios of AFB1 and ZON were 18%and 5%, while DON and FB were not observed to exceed the limits.The average contents of AFB1 , DON and ZON in feed of different area were different, Chongqing had the highest average content of AFB1 ( 11.76 μg/kg) , Sichuan had the highest average content of DON ( 1.23 mg/kg) , and Yunnan had the high-est average content of ZON ( 0.26 mg/kg) .The highest average content of AFB1 was found in duckling starter feed, followed by broiler starter feed and broiler grower feed.The broiler starter feed had the highest average content of DON and FB.The average contents of these four mycotoxins had no difference in different feed type ( P>0.05) .The small-scale feed company ( between 20 000 t and 50 000 t per year) had higher average con-tent of AFB1 , DON and ZON than the big-scale feed company ( more than 100 000 t per year) , but there were no significant difference ( P>0.05) .In conclusion, the mycotoxin ( AFB1 , DON, ZON and FB) contamina-tion problem is common in southwest of China, with the AFB1 has the highest over-limit ratio.The contents of these four mycotoxins detected in the layers feed are influenced by different location, feed types and scales of the feed mills.%本研究旨在了解我国西南地区肉禽配合饲料中霉菌毒素的污染分布规律。从西

  5. Campylobacter in Poultry: Ecology and Potential Interventions.

    Sahin, Orhan; Kassem, Issmat I; Shen, Zhangqi; Lin, Jun; Rajashekara, Gireesh; Zhang, Qijing

    2015-06-01

    Avian hosts constitute a natural reservoir for thermophilic Campylobacter species, primarily Campylobacter jejuni and Campylobacter coli, and poultry flocks are frequently colonized in the intestinal tract with high numbers of the organisms. Prevalence rates in poultry, especially in slaughter-age broiler flocks, could reach as high as 100% on some farms. Despite the extensive colonization, Campylobacter is essentially a commensal in birds, although limited evidence has implicated the organism as a poultry pathogen. Although Campylobacter is insignificant for poultry health, it is a leading cause of food-borne gastroenteritis in humans worldwide, and contaminated poultry meat is recognized as the main source for human exposure. Therefore, considerable research efforts have been devoted to the development of interventions to diminish Campylobacter contamination in poultry, with the intention to reduce the burden of food-borne illnesses. During the past decade, significant advance has been made in understanding Campylobacter in poultry. This review summarizes the current knowledge with an emphasis on ecology, antibiotic resistance, and potential pre- and postharvest interventions.

  6. The biofilm formation ability of Listeria monocytogenes isolated from meat, poultry, fish and processing plant environments is related to serotype and pathogenic profile of the strains

    Domenico Meloni

    2012-10-01

    Full Text Available In the present study, the relationships between serotype, pathogenic profile and in vitro biofilm formation of 106 Listeria monocytogenes strains, having no epidemiological correlation and isolated from different environmental and food sources, were analyzed. The quantitative assessment of the in vitro biofilm formation was carried out by using a microtiter plate assay with spectrophotometric reading (OD620. The isolates were also submitted to serogrouping using the target genes lmo0737, lmo1118, ORF2819, ORF2110, prs, and to the evaluation of the presence of the following virulence genes: prfA, hlyA, rrn, inlA, inlB, iap, plcA, plcB, actA and mpl, by multiplex PCRs. The 62% of the strains showed weak or moderate in vitro ability in biofilm formation, in particular serotypes 1/2b and 4b, frequently associated with sporadic or epidemic listeriosis cases. The 25% of these isolates showed polymorphism for the actA gene, producing a fragment of 268-bp instead of the expected 385-bp. The deletion of nucleotides in this gene seems to be related to enhanced virulence properties among these strains. Strains belonging to serotypes associated with human infections and characterized by pathogenic potential are capable to persist within the processing plants forming biofilm.

  7. 40 CFR 180.1021 - Copper; exemption from the requirement of a tolerance.

    2010-07-01

    ... exempted from the requirement of a tolerance in cattle, meat; goat, meat; hog, meat; horse, meat; sheep, meat; milk, poultry, fat; poultry, meat; poultry, meat byproducts; egg, fish, shellfish, and irrigated... meat, fat and meat by-products of cattle, sheep, hogs, goats, horses and poultry, milk and eggs when...

  8. Inhibition of Listeria monocytogenes in Fish and Meat Systems by Use of Oregano and Cranberry Phytochemical Synergies

    Lin, Y. T.; Labbe, R. G.; Shetty, Kalidas

    2004-01-01

    Optimized phenolics from oregano and cranberry extracts were evaluated for antimicrobial activity against Listeria monocytogenes in laboratory media and in beef and fish. The antimicrobial activity increased when oregano and cranberry extracts were mixed at a ratio of 75% oregano and 25% cranberry (wt/wt) with 0.1 mg of phenolic per disk or ml, and the efficacy was further enhanced by lactic acid. The inhibition by phytochemical and lactic acid synergies was most effective when beef and fish slices were stored at 4°C. PMID:15345457

  9. 9 CFR 381.198 - Importer to make application for inspection of poultry products offered for entry.

    2010-01-01

    ... MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Importer to make application for inspection of poultry products offered for entry. 381.198 Section 381.198 Animals and Animal Products FOOD...

  10. 9 CFR 381.107 - Special procedures as to certification of poultry products for export to certain countries.

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Special procedures as to certification...; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS... Procedures § 381.107 Special procedures as to certification of poultry products for export to certain...

  11. 9 CFR 381.204 - Marking of poultry products offered for entry; official import inspection marks and devices.

    2010-01-01

    ... Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Marking of poultry products offered...

  12. 9 CFR 381.145 - Poultry products and other articles entering or at official establishments; examination and other...

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Poultry products and other articles... AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Entry of Articles Into Official Establishments; Processing...

  13. Possibilities of microscopic detection of isolated porcine proteins in model meat products

    Michaela Petrášová

    2016-05-01

    Full Text Available In recent years, various protein additives intended for manufacture of meat products have increasing importance in the food industry. These ingredients include both, plant-origin as well as animal-origin proteins. Among animal proteins, blood plasma, milk protein or collagen are used most commonly. Collagen is obtained from pork, beef, and poultry or fish skin. Collagen does not contain all the essential amino acids, thus it is not a full protein in terms of essential amino acids supply for one's organism. However, it is rather rich in amino acids of glycine, hydroxyproline and proline which are almost absent in other proteins and their synthesis is very energy intensive. Collagen, which is added to the soft and small meat products in the form of isolated porcine protein, significantly affects the organoleptic properties of these products. This work focused on detection of isolated porcine protein in model meat products where detection of isolated porcine protein was verified by histological staining and light microscopy. Seven model meat products from poultry meat and 7 model meat products from beef and pork in the ratio of 1:1, which contained 2.5% concentration of various commercially produced isolated porcine proteins, were examined. These model meat products were histologically processed by means of cryosections and stained with hematoxylin-eosin staining, toluidine blue staining and Calleja. For the validation phase, Calleja was utilized. To determine the sensitivity and specificity, five model meat products containing the addition of isolated porcine protein and five model meat products free of it were used. The sensitivity was determined for isolated porcine protein at 1.00 and specificity was determined at 1.00. The detection limit of the method was at the level of 0.001% addition. Repeatability of the method was carried out using products with addition as well as without addition of isolated porcine protein and detection was repeated

  14. Aplicação de redes neurais para avaliação do teor de carne mecanicamente separada em salsicha de frango Application of neural network for evaluation of the amount of mechanically deboned poultry meat in sausage

    Erlandsson Anthony de Sousa

    2003-12-01

    Full Text Available A carne mecanicamente separada (CMS de frango é uma matéria-prima cárnea produzida através de equipamentos próprios do tipo desossadores mecânicos, utilizando partes de frango de baixo valor comercial como o dorso e o pescoço. Para determinação do teor de CMS utilizada na composição de produtos cárneos comerciais construímos uma rede neural artificial do tipo Backpropagation (BP. O objetivo deste trabalho foi treinar, testar e aplicar uma rede do tipo BP, com três camadas de neurônios, para previsão do teor de CMS a partir do teor de minerais de salsichas formuladas com diferentes teores de carne de frango mecanicamente separada. Utilizamos a composição mineral de 29 amostras de salsicha contendo diferentes teores de CMS e 22 amostras de produtos cárneos comerciais. A topologia da rede foi 5-5-1. O erro quadrático médio no conjunto de treinamento foi de 2,4% e na fase de teste foi de apenas 3,8%. No entanto, a aplicação da rede às amostras comerciais foi inadequada devido à diferença de ingredientes das salsichas usadas no treinamento e os ingredientes das amostras comerciais. A rede neural construída para determinação do teor de carne mecanicamente separada mostrou-se eficiente durante a fase de treinamento e teste da rede.Mechanically Deboned Poultry Meat (MDPM is constituted of the neck and back from chicken carcasses that are extracted in machine. An artificial neural network of the Back-Propagation type was built to determine the amount of MDPM in the composition of commercial foods. The objective of this work was to train, evaluate and apply a network of the Back-Propagation type, with three layers of neurons, in predicting the amount of MDPM in relation to the amount of minerals in the sausage. We used the mineral composition of 29 product samples that contained different amounts of MDPM and 23 commercial samples. The topology of the network was a 5-5-1. The average quadratic error in the training group was of

  15. Occurrence of Campylobacter spp. in poultry and poultry products for sale on the Polish retail market.

    Maćkiw, Elżbieta; Rzewuska, Katarzyna; Stoś, Katarzyna; Jarosz, Mirosław; Korsak, Dorota

    2011-06-01

    In 2007 and 2008, a monitoring study was carried out in Poland to examine the occurrence of thermotolerant Campylobacter spp. in raw and cooked chicken products available on the retail market. A total of 912 samples were tested: 443 samples of raw chicken meat, 146 samples of giblets, and 323 ready-to-eat poultry products (150 samples of spit-roasted chicken, 56 samples of smoked chicken, and 117 samples of pâté and cold meats). A high level of contamination of raw chicken meat (51.7% of samples) and chicken giblets (47.3% of samples) was detected. However, thermotolerant Campylobacter spp. were found in only 1.2% of the ready-to-eat poultry products.

  16. Identification of duck, partridge, pheasant, quail, chicken and turkey meats by species-specific PCR assays to assess the authenticity of traditional game meat Alheira sausages

    Amaral, J.S.; Santos, Cristina G.; Melo, Vitor S.; Costa, Joana; Oliveira, M.B.P.P.; Mafra, I.

    2015-01-01

    Game meat Alheira (Alheira de caça) sausage is a traditional fermented product typical from the Northeast region of Portugal, having bread and meats (including game) as main ingredients. It is a particularly appreciated product by consumers that commands higher prices, especially in comparison with the common Alheira produced with pork and poultry meats. Following our previous work in which several mammalian game meat species were successfully identified in game meat Alheira sausages for auth...

  17. Meat Processing.

    Legacy, Jim; And Others

    This publication provides an introduction to meat processing for adult students in vocational and technical education programs. Organized in four chapters, the booklet provides a brief overview of the meat processing industry and the techniques of meat processing and butchering. The first chapter introduces the meat processing industry and…

  18. Contribution of meat to vitamin B₁₂, iron and zinc intakes in five ethnic groups in the USA: implications for developing food-based dietary guidelines.

    Sharma, S; Sheehy, T; Kolonel, L N

    2013-04-01

    To describe the sources of meat and their contributions to vitamin B₁₂, iron and zinc in five ethnic groups in the USA. Dietary data for the Multiethnic Cohort, established in Hawaii and Los Angeles, were collected using a quantitative food frequency questionnaire from more than 215,000 subjects, aged 45-75 years at baseline (1993-1996). Participants included African American, Latino, Japanese American, Native Hawaiian and Caucasian men and women. Servings of meat items were calculated based on the US Department of Agriculture recommendations and their contributions to intakes of total meat, red meat, vitamin B₁₂, iron and zinc were determined. Of all types of meat, poultry contributed the most to meat consumption, followed by red meat and fish among all ethnicities, except for Latino (born in Mexico and Central/South America) men who consumed more beef. Lean beef was the most commonly consumed red meat for all ethnic-sex groups (9.3-14.3%), except for Native Hawaiian and Japanese American men, and Japanese American women whose top contributor was stew/curry with beef/lamb and stir-fried beef/pork with vegetables, respectively. The contribution of meat was most substantial for zinc (11.1-29.3%) and vitamin B₁₂ (19.7-40%) and, to a lesser extent, for iron (4.3-14.2%). This is the first large multiethnic cohort study to describe meat sources and their contributions to selected nutrients among ethnic minorities in the USA. These findings may be used to develop ethnic-specific recommendations for meat consumption aiming to improve dietary quality among these groups. © 2013 The Authors Journal of Human Nutrition and Dietetics © 2013 The British Dietetic Association Ltd.

  19. Contribution of meat to vitamin B-12, iron, and zinc intakes in five ethnic groups in the U.S.: Implications for developing food-based dietary guidelines

    Sharma, Sangita; Sheehy, Tony; Kolonel, Laurence N

    2016-01-01

    Background To describe the sources of meat and their contributions to vitamin B-12, iron, and zinc in five ethnic groups in the USA. Methods Dietary data for the Multiethnic Cohort, established in Hawaii and Los Angeles, were collected using a quantitative food frequency questionnaire from more than 215,000 subjects aged 45–75 years at baseline (1993–1996). Participants included African American, Latino, Japanese American (JpAm), Native Hawaiian (NH) and Caucasian men and women. Servings of meat items were calculated based on the USDA recommendations and their contributions to intakes of total meat, red meat, vitamin B-12, iron, and zinc were determined. Results Of all types of meat, poultry contributed the most to meat consumption, followed by red meat and fish among all ethnicities, except for Latino (born in Mexico and Central/South America) men who consumed more beef. Lean beef was the most commonly consumed red meat for all ethnic-sex groups (9.3–14.3%), except for NH and JpAm men, and JpAm women whose top contributor was stew/curry with beef/lamb and stir-fried beef/pork with vegetables respectively. The contribution of meat was most substantial for zinc (11.1–29.3%) and vitamin B-12 (19.7–40%), and to a lesser extent for iron (4.3–14.2%). Conclusions This is the first large multiethnic cohort study to describe meat sources and their contributions to selected nutrients among ethnic minorities in the U.S. These findings may be used to develop ethnic-specific recommendations for meat consumption to improve dietary quality among these groups. PMID:23398393

  20. High compliance with dietary recommendations in a cohort of meat eaters, fish eaters, vegetarians, and vegans: results from the European Prospective Investigation into Cancer and Nutrition-Oxford study.

    Sobiecki, Jakub G; Appleby, Paul N; Bradbury, Kathryn E; Key, Timothy J

    2016-05-01

    The aim of this study was to investigate differences in dietary intakes between 30251 participants in the European Prospective Investigation into Cancer and Nutrition-Oxford study, comprising 18 244 meat eaters, 4 531 fish eaters, 6 673 vegetarians, and 803 vegans aged 30 to 90 years who completed semiquantitative food frequency questionnaires. We hypothesized that these groups characterized by varying degrees of animal product exclusion have significantly different intakes of many nutrients, with possible implications for dietary adequacy and compliance with population dietary goals. Nutrient intakes were estimated including fortification in foods, but excluding dietary supplements. Dietary supplementation practices were also evaluated. Highly significant differences were found in estimated nutrient intakes between meat eaters and vegans, with fish eaters and vegetarians usually having intermediate values. Meat eaters had the highest energy intakes, followed by fish eaters and vegetarians, whereas vegans had the lowest intakes. Vegans had the highest intakes of polyunsaturated fatty acids, dietary fiber, vitamins C and E, folate, magnesium, iron, and copper. Meat eaters had the highest intake of saturated fatty acids, protein, vitamin B2, vitamin B12, vitamin D, zinc, and iodine. Fish eaters had the highest intakes of calcium and selenium. There were no statistically significant differences in sodium and potassium intakes between dietary groups. With the exception of sodium intake, compliance with population dietary goals was high across diet groups. The results suggested a high prevalence of inadequacy for dietary vitamin B12 and iodine in vegans. The diet groups under study showed striking differences in dietary intakes, with possible implications for compliance with dietary recommendations, as well as cardiometabolic diseases risk. Copyright © 2015 The Authors. Published by Elsevier Inc. All rights reserved.

  1. High compliance with dietary recommendations in a cohort of meat eaters, fish eaters, vegetarians, and vegans: results from the European Prospective Investigation into Cancer and Nutrition–Oxford study☆☆☆

    Sobiecki, Jakub G.; Appleby, Paul N.; Bradbury, Kathryn E.; Key, Timothy J.

    2016-01-01

    The aim of this study was to investigate differences in dietary intakes between 30 251 participants in the European Prospective Investigation into Cancer and Nutrition–Oxford study, comprising 18 244 meat eaters, 4 531 fish eaters, 6 673 vegetarians, and 803 vegans aged 30 to 90 years who completed semiquantitative food frequency questionnaires. We hypothesized that these groups characterized by varying degrees of animal product exclusion have significantly different intakes of many nutrients, with possible implications for dietary adequacy and compliance with population dietary goals. Nutrient intakes were estimated including fortification in foods, but excluding dietary supplements. Dietary supplementation practices were also evaluated. Highly significant differences were found in estimated nutrient intakes between meat eaters and vegans, with fish eaters and vegetarians usually having intermediate values. Meat eaters had the highest energy intakes, followed by fish eaters and vegetarians, whereas vegans had the lowest intakes. Vegans had the highest intakes of polyunsaturated fatty acids, dietary fiber, vitamins C and E, folate, magnesium, iron, and copper. Meat eaters had the highest intake of saturated fatty acids, protein, vitamin B2, vitamin B12, vitamin D, zinc, and iodine. Fish eaters had the highest intakes of calcium and selenium. There were no statistically significant differences in sodium and potassium intakes between dietary groups. With the exception of sodium intake, compliance with population dietary goals was high across diet groups. The results suggested a high prevalence of inadequacy for dietary vitamin B12 and iodine in vegans. The diet groups under study showed striking differences in dietary intakes, with possible implications for compliance with dietary recommendations, as well as cardiometabolic diseases risk. PMID:27101764

  2. Cancer in British vegetarians: updated analyses of 4998 incident cancers in a cohort of 32,491 meat eaters, 8612 fish eaters, 18,298 vegetarians, and 2246 vegans1234

    Key, Timothy J; Appleby, Paul N; Crowe, Francesca L; Bradbury, Kathryn E; Schmidt, Julie A; Travis, Ruth C

    2014-01-01

    Background: Vegetarian diets might affect the risk of cancer. Objective: The objective was to describe cancer incidence in vegetarians and nonvegetarians in a large sample in the United Kingdom. Design: This was a pooled analysis of 2 prospective studies including 61,647 British men and women comprising 32,491 meat eaters, 8612 fish eaters, and 20,544 vegetarians (including 2246 vegans). Cancer incidence was followed through nationwide cancer registries. Cancer risk by vegetarian status was estimated by using multivariate Cox proportional hazards models. Results: After an average follow-up of 14.9 y, there were 4998 incident cancers: 3275 in meat eaters (10.1%), 520 in fish eaters (6.0%), and 1203 in vegetarians (5.9%). There was significant heterogeneity between dietary groups in risks of the following cancers: stomach cancer [RRs (95% CIs) compared with meat eaters: 0.62 (0.27, 1.43) in fish eaters and 0.37 (0.19, 0.69) in vegetarians; P-heterogeneity = 0.006], colorectal cancer [RRs (95% CIs): 0.66 (0.48, 0.92) in fish eaters and 1.03 (0.84, 1.26) in vegetarians; P-heterogeneity = 0.033], cancers of the lymphatic and hematopoietic tissue [RRs (95% CIs): 0.96 (0.70, 1.32) in fish eaters and 0.64 (0.49, 0.84) in vegetarians; P-heterogeneity = 0.005], multiple myeloma [RRs (95% CIs): 0.77 (0.34, 1.76) in fish eaters and 0.23 (0.09, 0.59) in vegetarians; P-heterogeneity = 0.010], and all sites combined [RRs (95% CIs): 0.88 (0.80, 0.97) in fish eaters and 0.88 (0.82, 0.95) in vegetarians; P-heterogeneity = 0.0007]. Conclusion: In this British population, the risk of some cancers is lower in fish eaters and vegetarians than in meat eaters. PMID:24898235

  3. Cancer in British vegetarians: updated analyses of 4998 incident cancers in a cohort of 32,491 meat eaters, 8612 fish eaters, 18,298 vegetarians, and 2246 vegans.

    Key, Timothy J; Appleby, Paul N; Crowe, Francesca L; Bradbury, Kathryn E; Schmidt, Julie A; Travis, Ruth C

    2014-07-01

    Vegetarian diets might affect the risk of cancer. The objective was to describe cancer incidence in vegetarians and nonvegetarians in a large sample in the United Kingdom. This was a pooled analysis of 2 prospective studies including 61,647 British men and women comprising 32,491 meat eaters, 8612 fish eaters, and 20,544 vegetarians (including 2246 vegans). Cancer incidence was followed through nationwide cancer registries. Cancer risk by vegetarian status was estimated by using multivariate Cox proportional hazards models. After an average follow-up of 14.9 y, there were 4998 incident cancers: 3275 in meat eaters (10.1%), 520 in fish eaters (6.0%), and 1203 in vegetarians (5.9%). There was significant heterogeneity between dietary groups in risks of the following cancers: stomach cancer [RRs (95% CIs) compared with meat eaters: 0.62 (0.27, 1.43) in fish eaters and 0.37 (0.19, 0.69) in vegetarians; P-heterogeneity = 0.006], colorectal cancer [RRs (95% CIs): 0.66 (0.48, 0.92) in fish eaters and 1.03 (0.84, 1.26) in vegetarians; P-heterogeneity = 0.033], cancers of the lymphatic and hematopoietic tissue [RRs (95% CIs): 0.96 (0.70, 1.32) in fish eaters and 0.64 (0.49, 0.84) in vegetarians; P-heterogeneity = 0.005], multiple myeloma [RRs (95% CIs): 0.77 (0.34, 1.76) in fish eaters and 0.23 (0.09, 0.59) in vegetarians; P-heterogeneity = 0.010], and all sites combined [RRs (95% CIs): 0.88 (0.80, 0.97) in fish eaters and 0.88 (0.82, 0.95) in vegetarians; P-heterogeneity = 0.0007]. In this British population, the risk of some cancers is lower in fish eaters and vegetarians than in meat eaters. © 2014 American Society for Nutrition.

  4. Sensory and chemical characteristics of sausages produced of cyprinid meat

    Okanović, Đorđe G.; Ćirković, Miroslav A.; Novakov, Nikolina J.; Ljubojević, Dragana B.; Karan, Dragica D.; Matekalo-Sverak, Vesna F.; Mašić, Zoran S.

    2013-01-01

    Fish meat and fish products are valuable source of nutrients of great importance for diverse and healthy nutrition. The optimal ratio of protein, fat, carbohydrates, minerals and vitamins contribute to high nutritive value offish meat. Recommendations that fish should be regularly used in the diet are based on the fact that fish meat is the most important nutritional source of n-3 highly unsaturated fatty acids (n-3 HUFA). The aim of this study was to investigate sensory and chemical properti...

  5. Mortality from different causes associated with meat, heme iron, nitrates, and nitrites in the NIH-AARP Diet and Health Study: population based cohort study

    Sinha, Rashmi; Ward, Mary H; Graubard, Barry I; Inoue-Choi, Maki; Dawsey, Sanford M; Abnet, Christian C

    2017-01-01

    Objective To determine the association of different types of meat intake and meat associated compounds with overall and cause specific mortality. Design Population based cohort study. Setting Baseline dietary data of the NIH-AARP Diet and Health Study (prospective cohort of the general population from six states and two metropolitan areas in the US) and 16 year follow-up data until 31 December 2011. Participants 536 969 AARP members aged 50-71 at baseline. Exposures Intake of total meat, processed and unprocessed red meat (beef, lamb, and pork) and white meat (poultry and fish), heme iron, and nitrate/nitrite from processed meat based on dietary questionnaire. Adjusted Cox proportional hazards regression models were used with the lowest fifth of calorie adjusted intakes as reference categories. Main outcome measure Mortality from any cause during follow-up. Results An increased risk of all cause mortality (hazard ratio for highest versus lowest fifth 1.26, 95% confidence interval 1.23 to 1.29) and death due to nine different causes associated with red meat intake was observed. Both processed and unprocessed red meat intakes were associated with all cause and cause specific mortality. Heme iron and processed meat nitrate/nitrite were independently associated with increased risk of all cause and cause specific mortality. Mediation models estimated that the increased mortality associated with processed red meat was influenced by nitrate intake (37.0-72.0%) and to a lesser degree by heme iron (20.9-24.1%). When the total meat intake was constant, the highest fifth of white meat intake was associated with a 25% reduction in risk of all cause mortality compared with the lowest intake level. Almost all causes of death showed an inverse association with white meat intake. Conclusions The results show increased risks of all cause mortality and death due to nine different causes associated with both processed and unprocessed red meat, accounted for, in part, by

  6. A guide on the possibilities of increasing energy efficiency in the meat, poultry, beverage and milk processing industries; Guide sur les possibilites d'accroitre l'efficacite energetique dans l'industrie de la transformation des viandes et volailles, des boissons et de la transformation du lait

    NONE

    2002-08-01

    This guide describes the potential for improving the energy effectiveness in Canada's agri-food sector. The food and beverage sector is the second most important manufacturing sector in Canada. Since 1998, it has ranked as the highest employer in Quebec. The sector consumed 29,050 GWh of electricity in 1998, with greenhouse gas emissions in the order of 3,800 kilo tonnes. This report referred specifically to energy efficiency measures that can be adopted for meat and poultry processing, beverage and beer production, and milk processing. It also described some aspects of water management, which is closely associated with energy use in the agri-food sector which relies heavily on hot water. Some promising innovations that can lead to energy savings include membrane filtration, cold pasteurization, heat pumps, and mechanical vapour re-compression. Energy savings can also be achieved through innovative heat transfer methods such as infrared, microwave, and heat induction. refs., tabs., figs.

  7. Radiation preservation of meat and meat products: A review.

    Dempster, J F

    1985-01-01

    The World Health Organisation (WHO) in 1980 clarified the position regarding the medical acceptability of irradiated foods when it said'…no health hazard results from consuming any food irradiated up to a dose of one megarad (1 Mrad)'. This resulted in renewed interest in irradiation as a cost-effective alternative to traditional preservation methods such as canning and freezing. Thus, radurisation (the application of ionising radiation at a dose level which substantially reduces the microbial population) increases the shelf life of poultry, comminuted meat and meat dishes significantly. Low dose irradiation, or radicidation, eliminates parasites such as Trichinae and cysticerci in pork and, very importantly, salmonella organisms in poultry and red meat. Therefore, irradiation has an important rôle to play in public health protection. High dose irradiation, or radappertisation ('cold sterilisation'), uses doses in excess of 1 Mrad and is analogous to retorting as understood in the canning industry. However, it can adversely affect quality in producing 'free radicals' in high protein foods such as meat. To prevent this, special precautions are necessary, e.g. irradiation is conducted at very low temperatures and the product is usually vacuum packed. A further potential use of irradiation is its ability to reduce the quantity of nitrite necessary in cured meats. This may become of practical significance if legislation further reduces the amount of nitrite permitted in these products. Copyright © 1985. Published by Elsevier Ltd.

  8. Developing control points for halal slaughtering of poultry.

    Shahdan, I A; Regenstein, J M; Shahabuddin, A S M; Rahman, M T

    2016-07-01

    Halal (permissible or lawful) poultry meat production must meet industry, economic, and production needs, and government health requirements without compromising the Islamic religious requirements derived from the Qur'an and the Hadiths (the actions and sayings of the Prophet Muhammad, peace and blessings be upon him). Halal certification authorities may vary in their interpretation of these teachings, which leads to differences in halal slaughter requirements. The current study proposes 6 control points (CP) for halal poultry meat production based on the most commonly used halal production systems. CP 1 describes what is allowed and prohibited, such as blood and animal manure, and feed ingredients for halal poultry meat production. CP 2 describes the requirements for humane handling during lairage. CP 3 describes different methods for immobilizing poultry, when immobilization is used, such as water bath stunning. CP 4 describes the importance of intention, details of the halal slaughter, and the equipment permitted. CP 5 and CP 6 describe the requirements after the neck cut has been made such as the time needed before the carcasses can enter the scalding tank, and the potential for meat adulteration with fecal residues and blood. It is important to note that the proposed halal CP program is presented as a starting point for any individual halal certifying body to improve its practices. © 2016 Poultry Science Association Inc.

  9. Poultry litter power station in the United Kingdom

    Anon.

    1995-01-01

    Poultry litter has presented a waste disposal problem to the poultry industry in many parts of the United Kingdom. The plant at Eye is a small to medium scale power station, fired using poultry litter. The 12.7 MW of electricity generated is supplied, through the local utility, to the National Grid. The spent litter that constitutes the fuel is made up of excrement and animal bedding (usually 90% excrement and 10% straw or wood shavings). It comes from large climate-controlled buildings (broiler houses) where birds, reared for meat production, are allowed to roam freely. (UK)

  10. Production costs of the Mexican poultry and pig sector

    Horne, van, Peter; Hoste, Robert; Wagenberg, van, Coen

    2018-01-01

    Wageningen Economic Research conducted a study on the potential consequences of a free trade agreement between Mexico and the EU. The Dutch government is concerned that giving access to products from countries with a lower level of animal welfare could undermine the EU welfare standard. This study shows that production costs are lower in Mexico compared to the EU in all three sectors investigated: egg production, poultry meat and pig meat. In egg production in particular, the welfare standard...

  11. Mycotoxins in poultry production

    Resanović Radmila M.; Nešić Ksenija D.; Nesić Vladimir D.; Palić Todor D.; Jaćević Vesna M.

    2009-01-01

    All poultry is sensitive to mycotoxins. This partly depends on the type, age and production categories of poultry, their living conditions and nutritive status and partly on the type, quantity and duration of mycotoxin ingestion. The presence of mycotoxins results in significant health disorders and a decrease in production performances. This leads to considerable economic loss for the poultry industry - either direct losses, i.e. death of the poultry or the indirect ones, i.e. the decrease i...

  12. Family poultry production in Mauritius: problems and prospects

    Jugessur, V.S.; Seenevassen Pillay, M.M.

    2002-01-01

    The Republic of Mauritius has been self-sufficient in poultry meat and eggs for more than two decades and has been successfully meeting the increasing demand for these commodities. About 85% of the poultry meat is presently produced by four industrial farms, 10% by small commercial producers, and around 5% by family (backyard) poultry farms. The flourishing broiler production industry has transformed the erstwhile important traditional backyard poultry farming of indigenous chickens into an insignificant side activity on the main island of Mauritius, while on the other hand, scavenging chickens continue to be an important source of both food and income on Rodrigues, the second biggest island territory of the Republic. A survey carried out on 30 selected family poultry farms in Mauritius and Rodrigues in 1999 and 2000 enabled the identification of the major problems faced by smallholder poultry farmers. At the same time the results provided a basis for future interventions for improving family poultry production. The results showed that diseases like fowl pox, Newcastle disease, Gumboro disease, respiratory and parasitic diseases occurred all year round on 42% and 82% of farms in Mauritius and Rodrigues, respectively. Low to mild helminth and lice infestations were detected on 40% and 50% of the farms in Mauritius and Rodrigues, respectively. (author)

  13. Meat Consumption Culture in Ethiopia

    Jo, Cheorun

    2014-01-01

    The consumption of animal flesh food in Ethiopia has associated with cultural practices. Meat plays pivotal and vital parts in special occasions and its cultural symbolic weight is markedly greater than that accorded to most other food. Processing and cooking of poultry is a gender based duty and has socio-cultural roles. Ethiopians are dependent on limited types of animals for meats due to the taboo associated culturally. Moreover, the consumption of meat and meat products has a very tidy association with religious beliefs, and are influenced by religions. The main religions of Ethiopia have their own peculiar doctrines of setting the feeding habits and customs of their followers. They influence meat products consumption through dictating the source animals that should be used or not be used for food, and scheduling the days of the years in periodical permeation and restriction of consumptions which in turn influences the pattern of meat consumption in the country. In Ethiopia, a cow or an ox is commonly butchered for the sole purpose of selling within the community. In special occasions, people have a cultural ceremony of slaughtering cow or ox and sharing among the group, called Kircha, which is a very common option of the people in rural area where access of meat is challenging frequently. PMID:26760739

  14. Meat intake is not associated with risk of non-Hodgkin lymphoma in a large prospective cohort of U.S. men and women.

    Daniel, Carrie R; Sinha, Rashmi; Park, Yikyung; Graubard, Barry I; Hollenbeck, Albert R; Morton, Lindsay M; Cross, Amanda J

    2012-06-01

    Meat intake has been inconsistently associated with risk of non-Hodgkin lymphoma (NHL), a heterogeneous group of malignancies of the lymphoid tissue etiologically linked to immunomodulatory factors. In a large U.S. cohort, we prospectively investigated several biologically plausible mechanisms related to meat intake, including meat-cooking and meat-processing compounds, in relation to NHL risk by histologic subtype. At baseline (1995-1996), participants of the NIH-AARP Diet and Health Study completed a diet and lifestyle questionnaire (n = 492,186), and a subcohort (n = 302,162) also completed a questionnaire on meat-cooking methods and doneness levels. Over a mean of 9 y of follow-up, we identified 3611 incident cases of NHL. In multivariable Cox proportional hazards regression models, we found no association between intake of red meat, processed meat, fish, poultry, heme iron, nitrite, nitrate, animal fat, or protein and NHL risk. MeIQx (2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline) and DiMeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline), heterocyclic amines formed in meats cooked to well done at high temperatures, were inversely associated with chronic lymphocytic leukemia/small lymphocytic lymphoma [n = 979; HR (95% CI) for the highest vs. lowest quintile of intake: 0.73 (0.55, 0.96) and 0.77 (0.61, 0.98), respectively]. In this large U.S. cohort, meat intake was not associated with NHL or any histologic subtypes of NHL. Contrary to findings in animal models and other cancer sites, meat-cooking and -processing compounds did not increase NHL risk.

  15. 9 CFR 381.170 - Standards for kinds and classes, and for cuts of raw poultry.

    2010-01-01

    ... INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY... poultry, and the requirements for each class: (1) Chickens—(i) Rock Cornish game hen or Cornish game hen. A Rock Cornish game hen or Cornish game hen is a young immature chicken (usually 5 to 6 weeks of age...

  16. Investigation of Fish Consumption in Giresun City

    Mustafa Türkmen; Aysun Türkmen; Köksal Duran

    2016-01-01

    This study aimed to investigate the fish consumption in Giresun by survey method. Fish meat was compared with other meat types according to education, level of income, consumption rate and quantity. In research carried out according to the random sampling method. Questions were asked face to face a total of 433 persons. A total 428 participants (98.9%) stated that they consumed fish. However, the most consumed meat type is chicken, second is fish. A total 91% participant preferred marine fish...

  17. EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards), 2014. Scientific Opinion on the evaluation of the safety and efficacy of peroxyacetic acid solutions for reduction of pathogens on poultry carcasses and meat

    Hald, Tine; Baggesen, Dorte Lau

    no concerns for environmental risk of peroxyacids, acetic acid and octanoic acid. On the basis of a conservative preliminary guideline for surface water quality, the emission of HEDP from a poultry plant into the environment could not be considered safe a priori. It was recommended that HACCP plans should...... include monitoring of the concentration of HEDP and of the decontaminating substance in the working solution and post-marketing surveillance for resistance in both pathogenic and commensal bacteria....

  18. Health and Welfare in Organic Poultry Production

    Berg C

    2002-03-01

    Full Text Available This review paper deals with the major health and welfare aspects of organic poultry production. The differences between organic and conventional egg and poultry meat production are discussed, with the main emphasis on housing and management requirements, feed composition and the use of veterinary prophylactic and therapeutic drugs. The effects of the legislation and statutes for organic farming on the health and welfare of the birds are also discussed, especially in relation to the biosecurity problems associated with free-range systems, the occurrence of behavioural disturbances in loose housed flocks and the use of veterinary drugs and vaccinations in general. The results from a questionnaire sent out to all Swedish organic egg producers, where questions about the farmer's perception of the birds' health status were included, are presented at the end of the paper. It is concluded that most of the health and welfare problems seen in conventional poultry systems for loose housed or free ranging birds can also been found on organic poultry farms. It is also concluded that there is a need for information about biosecurity, disease detection and disease prevention on organic poultry farms.

  19. 9 CFR 318.23 - Heat-processing and stabilization requirements for uncured meat patties.

    2010-01-01

    ... requirements for uncured meat patties. 318.23 Section 318.23 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY... uncured meat patties. (a) Definitions. For purposes of this section, the following definitions shall apply...

  20. 9 CFR 327.21 - Inspection procedures for chilled fresh and frozen boneless manufacturing meat.

    2010-01-01

    ... fresh and frozen boneless manufacturing meat. 327.21 Section 327.21 Animals and Animal Products FOOD... MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION IMPORTED PRODUCTS § 327.21 Inspection procedures for chilled fresh and frozen boneless manufacturing meat. (a) Definitions...

  1. 9 CFR 146.33 - Terminology and classification; meat-type chicken slaughter plants.

    2010-01-01

    ...-type chicken slaughter plants. 146.33 Section 146.33 Animals and Animal Products ANIMAL AND PLANT... PLAN FOR COMMERCIAL POULTRY Special Provisions for Meat-Type Chicken Slaughter Plants § 146.33 Terminology and classification; meat-type chicken slaughter plants. Participating meat-type chicken slaughter...

  2. A multi-purpose tool for food inspection: Simultaneous determination of various classes of preservatives and biogenic amines in meat and fish products by LC-MS.

    Molognoni, Luciano; Daguer, Heitor; de Sá Ploêncio, Leandro Antunes; De Dea Lindner, Juliano

    2018-02-01

    This paper describes an innovative fast and multipurpose method for the chemical inspection of meat and fish products by liquid chromatography-tandem mass spectrometry. Solid-liquid extraction and low temperature partitioning were applied to 17 analytes, which included large bacteriocins (3.5kDa) and small molecules (organic acids, heterocyclic compounds, polyene macrolides, alkyl esters of the p-hydroxybenzoic acid, aromatic, and aliphatic biogenic amines and polyamines). Chromatographic separation was achieved in 10min, using stationary phase of di-isopropyl-3-aminopropyl silane bound to hydroxylated silica. Method validation was in accordance to Commission Decision 657/2002/CE. Linear ranges were among 1.25-10.0mgkg -1 (natamycin and parabens), 2.50-10.0mgkg -1 (sorbate and nisin), 25.0-200mgkg -1 (biogenic amines, hexamethylenetetramine, benzoic and lactic acids), and 50.0-400mgkg -1 (citric acid). Expanded measurement uncertainty (U) was estimated by single laboratory validation combined to modeling in two calculation approaches: internal (U = 5%) and external standardization (U = 24%). Method applicability was checked on 89 real samples among raw, cooked, dry fermented and cured products, yielding acceptable recoveries. Many regulatory issues were revealed, corroborating the need for enhancement of the current analytical methods. This simple execution method dispenses the use of additional procedures of extraction and, therefore, reduces costs over time. It is suitable for routine analysis as a screening or confirmatory tool for both qualitative and quantitative results, replacing many time consuming analytical procedures. Copyright © 2017 Elsevier B.V. All rights reserved.

  3. The condition of the poultry industry in Poland

    Iwona Kozioł

    2014-08-01

    Full Text Available The poultry industry in Poland is characterized by high dynamics of development and in this regard was placed at the forefront of European Union countries. The main reason for the acceleration and modernization of the industry was the Polish accession to the European Union. Sanitary and veterinary requirements, and rules on the placing of poultry products in the trade, which our country was obliged to fulfill, led to the sector producing products with a high level of security. Rapidly growing domestic demand and foreign markets for Polish products affectes the growth of poultry production. Consumers are attracted primarily by the high quality products and reasonable price, as well as the relatively low cost of production. The industry has become an example of what can grow even in a crisis. As a result of changes occurring in the Polish market, meat and aspecially poultry meat is becoming increasingly important, becoming an essential part of the economy. Forecasts for the poultry industry in 2014 are positive, sae to an anticipated decline in grain prices and a limited supply of pork and beef. This will increase the global and the European Union demand for white meat, due to its nutritional properties and competitive prices.

  4. Cogeneration from Poultry Industry Wastes -- Part II: Economic Analysis

    Bianchi, M.; Cherubini, F.; Pascale, A. D.

    2003-01-01

    an existing poultry industry as fuel. Different plant configurations have been considered in order to make use of the oil and of the meat and bone meal, which are the by-products of the chicken cooking process. In particular, the process plant can be integrated with an energy supply plant which can consist...

  5. Nutritional Factors Affecting Abdominal Fat Deposition in Poultry: A Review

    Fouad, A. M.; El-Senousey, H. K.

    2014-01-01

    The major goals of the poultry industry are to increase the carcass yield and to reduce carcass fatness, mainly the abdominal fat pad. The increase in poultry meat consumption has guided the selection process toward fast-growing broilers with a reduced feed conversion ratio. Intensive selection has led to great improvements in economic traits such as body weight gain, feed efficiency, and breast yield to meet the demands of consumers, but modern commercial chickens exhibit excessive fat accumulation in the abdomen area. However, dietary composition and feeding strategies may offer practical and efficient solutions for reducing body fat deposition in modern poultry strains. Thus, the regulation of lipid metabolism to reduce the abdominal fat content based on dietary composition and feeding strategy, as well as elucidating their effects on the key enzymes associated with lipid metabolism, could facilitate the production of lean meat and help to understand the fat-lowering effects of diet and different feeding strategies. PMID:25050050

  6. Broilers’ Supply Value Chain in the National Capital Region Delhi: A Case Study of Ghazipur Poultry Market

    Gangwar, L.S.; Saran, Sandeep; Kumar, Sarvesh

    2010-01-01

    The marketing of broilers/chicken meat in the National Capital Region (NCR) Delhi has been compared in two distinct kinds of markets, viz. organized (shopping malls, organized multi-product retailers) and unorganized or primarily wet markets (exclusive chicken dressers, poultry meat retailers, etc.). Data have been collected from various functionaries involved in marketing of broilers/poultry meat in the NCR Delhi during the year 2008-09 through primary survey. The most prominent channel in t...

  7. Risk perceptions of public health and food safety hazards in poultry husbandry by citizens, poultry farmers and poultry veterinarians

    Poortvliet, P M; Ekkel, E D; Kemp, B; Stassen, E N

    2018-01-01

    Abstract Differences in risk perceptions of public health and food safety hazards in various poultry husbandry systems by various stakeholder groups, may affect the acceptability of those husbandry systems. Therefore, the objective was to gain insight into risk perceptions of citizens, poultry farmers, and poultry veterinarians regarding food safety and public health hazards in poultry husbandry systems, and into factors explaining these risk perceptions. We surveyed risk perceptions of Campylobacter contamination of broiler meat, avian influenza introduction in laying hens, and altered dioxin levels in eggs for the most commonly used broiler and laying hen husbandry systems in Dutch citizens (n = 2,259), poultry farmers (n = 100), and poultry veterinarians (n = 41). Citizens perceived the risks of the three hazards in the indoor systems higher and in the outdoor systems lower than did the professionals. Citizens reported higher concerns regarding aspects reflecting underlying psychological factors of risk perception compared to professionals. Professionals indicated a relatively low level of personal control, which might imply risk denial. Of the socio-demographic characteristics, gender and childhood residence were associated with risk perceptions. The influence of other factors of risks perception are discussed. It is suggested that risk perceptions of all stakeholder groups are influenced by affect, stigma, and underlying values. To adapt current or new husbandry systems that can count on societal support, views of key stakeholders and multiple aspects such as animal welfare, public health, food safety, and underlying values should be considered integrally. When trade-offs, such as between animal welfare and public health have to be made, insight into underlying values might help to find consensus among stakeholders. PMID:29161444

  8. Antimicrobial use in Chinese swine and broiler poultry production.

    Krishnasamy, Vikram; Otte, Joachim; Silbergeld, Ellen

    2015-01-01

    Antimicrobial use for growth promotion in food animal production is now widespread. A major concern is the rise of antimicrobial resistance and the subsequent impact on human health. The antimicrobials of concern are used in concentrated animal feeding operations (CAFOs) which are responsible for almost all meat production including swine and poultry in the US. With global meat consumption rising, the CAFO model has been adopted elsewhere to meet this demand. One such country where this has occurred is China, and evidence suggests 70% of poultry production now occurs outside of traditional small farms. Moreover, China is now the largest aggregate consumer of meat products in the world. With this rapid rise in consumption, the Chinese production model has changed along with the use of antimicrobials in feeds. However, the specific antibiotic use in the Chinese food animal production sector is unclear. Additionally, we are aware of high quantities of antimicrobial use because of reports of high concentrations of antimicrobials in animal waste and surface waters surrounding animal feeding operations. In this report, we estimate the volume of antibiotics used for swine and poultry production as these are the two meat sources with the highest levels of production and consumption in China. We adopt a model developed by Mellon et al. in the US for estimating drug use in feed for poultry and swine production to estimate overall antimicrobial use as well as antimicrobial use by class. We calculate that 38.5 million kg [84.9 million lbs] were used in 2012 in China's production of swine and poultry. By antibiotic class, the highest weights are tetracyclines in swine and coccidiostats in poultry. The volume of antimicrobial use is alarming. Although there are limitations to these data, we hope our report will stimulate further analysis and a sense of urgency in assessing the consequences of such high levels of utilization in terms of antibiotic resistance in the food supply

  9. Blue Water Footprint Management in a UK Poultry Supply Chain under Environmental Regulatory Constraints

    Naoum Tsolakis; Jagjit Singh Srai; Eirini Aivazidou

    2018-01-01

    Chicken is the most consumed meat in the UK, accounting for 40% of meat consumption, while national production sufficiency reaches about 80%. As a farmed animal product, chicken meat is responsible for significant freshwater appropriation volumes during its production cycle. In this context, this research aims at exploring freshwater dynamics in the UK processed poultry industry. Specifically, we develop a System Dynamics model to capture the blue water footprint, as a key sustainability perf...

  10. Characterization of fish consumers in the town of Lavras, Minas Gerais.

    Carlos Cicinato Vieira Melo

    2015-10-01

    Full Text Available The objective of this study was to evaluate and characterize the fish consumption profile in the town of Lavras, Minas Gerais. A descriptive-quantitative study was conducted. A structured questionnaire elaborated using previously formulated questions and answers was used for data collection. The questionnaire was applied between March and May 2014 to the household reference person. A total of 402 households were sampled. The data were analyzed by analysis of the distribution of frequencies using the SPSS program. The results showed that fish meat occupied fourth place in the preference of household consumption in the town of Lavras, after beef, poultry and pork meat. It was also observed that fish is usually purchased as fillet and is consumed occasionally in the households. The price is an important factor for the choice of meat. Most respondents prefer to consume fried fish. The species most appreciated by consumers in the town of Lavras is Dourado. Most respondents usually buy less than 2.0 kg/household/year.

  11. Processed Meat Intake Is Unfavorably and Fish Intake Favorably Associated with Semen Quality Indicators among Men Attending a Fertility Clinic123

    Afeiche, Myriam C.; Gaskins, Audrey J.; Williams, Paige L.; Toth, Thomas L.; Wright, Diane L.; Tanrikut, Cigdem; Hauser, Russ; Chavarro, Jorge E.

    2014-01-01

    Emerging literature suggests that men’s diets may affect spermatogenesis as reflected in semen quality indicators, but literature on the relation between meat intake and semen quality is limited. Our objective was to prospectively examine the relation between meat intake and indicators of semen quality. Men in subfertile couples presenting for evaluation at the Massachusetts General Hospital Fertility Center were invited to participate in an ongoing study of environmental factors and fertilit...

  12. Poultry Production and Marketing in Nepal : with Comparison to Other South Asian Countries.

    杉山, 道夫; 小栗, 克之; BHATTARAI, Til Chandra; スギヤマ, ミチオ; オグリ, カツユキ; SUGIYAMA, Michio; OGURI, Katsuyuki

    1999-01-01

    The present study is an attempt to assess the present situation of the Nepalese poultry industry and its comparison to other South Asian Countries with the help of survey and available secondary data. There were about 15.9 million poultry producing 10,962 Mt meat and 421,460 thousands of eggs including commercial and backyard poultry in the year 1996/97. The commercial poultry produced 269 eggs in 48 weeks of production with feed conversion ratio 2.9. The per Kg production cost of eggs was ab...

  13. 78 FR 14635 - HACCP Plan Reassessment for Not-Ready-To-Eat Comminuted Poultry Products and Related Agency...

    2013-03-07

    ... it will determine whether the association of NRTE meat or poultry product with an illness outbreak... and activities on the basis of race, color, national origin, gender, religion, age, disability...

  14. Keeping Food Safe during an Emergency

    ... over 2 hours MEAT, POULTRY, SEAFOOD Beef, veal, lamb, pork, and ground meats Refreeze Discard Poultry and ground poultry Refreeze Discard Variety meats (liver, kidney, heart, chitterlings) Refreeze Discard Casseroles, stews, soups Refreeze Discard Fish, shellfish, breaded seafood products ...

  15. Consumer's Guide to Food Safety: Severe Storms and Hurricanes

    ... over 2 hours MEAT, POULTRY, SEAFOOD Beef, veal, lamb, pork, and ground meats Refreeze Discard Poultry and ground poultry Refreeze Discard Variety meats (liver, kidney, heart, chitterlings) Refreeze Discard Casseroles, stews, soups Refreeze Discard Fish, shellfish, breaded seafood products ...

  16. Meat species identification by polymerase chain reaction technique to authenticate alheiras de caça

    Santos, C.G.; Melo, V.S.; Amaral, J.S.; Oliveira, M.B.P.P.; Mafra, I.

    2012-01-01

    The manufacture of traditional meat products is a long-established practice in the Northeast of Portugal, being Alheiras one of the most appreciated products. Alheiras are traditional smoked fermented sausages, mainly produced with pork and poultry meat in a mixture with bread and spices. Currently, game meat Alheiras (Alheiras de caça) are also available as very attractive meat products and prone to adulterations. To allow accurate information for consumers and avoid unfair co...

  17. Authentication of Meat Species in Sucuk by Multiplex PCR

    Osman İrfan İLHAK

    2015-01-01

    Full Text Available The identification of meat species used in meat products is important by reason of economic considerations, religious factors, verification of label, and prevention of unfair-market competition. In this paper, multiplex PCR method was experienced for routine detection of equine (horse and donkey, poultry (chicken and turkey, pig and cattle meat in sucuk (sausage. The primers used for these animals generated specific fragments, and they did not show cross reactions with the DNA from the other genus of animal. After multiplex PCR was successfully optimized, a field study was carried out to investigate the presence of horse, donkey, chicken, turkey and pig meat in 50 sucuks (30 beef and 20 beef + poultry collected from markets. The result of the field study indicated that 23.3% of 30 beef sucuk samples were containing poultry meat. None of the 50 sucuk samples was containing pig meat, but one (2% of the samples generated equine fragment. The present study showed that the multiplex PCR method can be used for routine analysis of meat species identification, verification and control of label information of meat products.

  18. Environmental impacts of cultured meat production.

    Tuomisto, Hanna L; de Mattos, M Joost Teixeira

    2011-07-15

    Cultured meat (i.e., meat produced in vitro using tissue engineering techniques) is being developed as a potentially healthier and more efficient alternative to conventional meat. Life cycle assessment (LCA) research method was used for assessing environmental impacts of large-scale cultured meat production. Cyanobacteria hydrolysate was assumed to be used as the nutrient and energy source for muscle cell growth. The results showed that production of 1000 kg cultured meat requires 26-33 GJ energy, 367-521 m(3) water, 190-230 m(2) land, and emits 1900-2240 kg CO(2)-eq GHG emissions. In comparison to conventionally produced European meat, cultured meat involves approximately 7-45% lower energy use (only poultry has lower energy use), 78-96% lower GHG emissions, 99% lower land use, and 82-96% lower water use depending on the product compared. Despite high uncertainty, it is concluded that the overall environmental impacts of cultured meat production are substantially lower than those of conventionally produced meat.

  19. Meet meat

    Bekker, Gerben A.; Tobi, Hilde; Fischer, Arnout R.H.

    2017-01-01

    In this cross-cultural study we investigated how study participants from China, Ethiopia and the Netherlands operationalize the concept of meat and to what extent cultured meat fits or does not fit into this operationalization. We argue that combining the conceptual approaches symbolic boundaries

  20. ENRICHMENT OF POULTRY PRODUCTS WITH FUNCTIONAL INGREDIENTS

    Gordana Kralik

    2012-06-01

    Full Text Available Primary role of food is to provide nutritive stuffs in sufficient amounts to meet nutritive requirements. However, recent scientific findings confirm assumptions that particular food or its ingredients had positive physiological and psychological effects on health. Functional food is referred to food rich in ingredients, having beneficial effects on one or more functions in an organism. By consuming functional food consumers can expect some health benefits. Production of poultry products as functional food is getting more important on foreign markets while portion of such products on domestic food market is insignificant. The aim of this paper is to present possibilities for enrichment of poultry products, such as broiler and turkey meat and chicken eggs, as they can be characterized as functional food. Functional ingredients in poultry products are polyunsaturated fatty acids (LNA, EPA and DHA and antioxidants. Enrichment of poultry products with the stated ingredients that are beneficial for human health is subject of many researches, and only recently have researches been directed towards assessment of market sustainability of such products.

  1. Allergy to fish collagen: Thermostability of collagen and IgE reactivity of patients' sera with extracts of 11 species of bony and cartilaginous fish

    Yukihiro Kobayashi

    2016-10-01

    Conclusions: The IgE reactivity of patients' sera to fish collagen in extracts was retained even when fish meat was treated by a high heating load. As for the fish collagen, the IgE reactivities to cartilaginous fish were lower than that to bony fish. Reducing IgE reactivity to fish meat using heat is difficult, and other modalities will be required to produce hypoallergenic fish meat.

  2. 9 CFR 381.172 - Requirements for substitute standardized poultry products named by use of an expressed nutrient...

    2010-01-01

    ... AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY... properties, functional properties, and shelf-life, of the poultry product shall be similar to those of the... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Requirements for substitute...

  3. EVOLUTION AND STRATEGY OF POULTRY PRODUCTION DEVELOPMENT IN THE REPUBLIC OF MOLDOVA

    Zinaida BARBACARU (Pistol,

    2013-02-01

    Full Text Available Poultry farming is a strategic branch of the livestock sector with high potential recovery in a short period of time. Today poultry farming in our country is developed in three basic systems: industrial-intensive, household-intensive and household-extensive, more importance and priority being given to intensive-industry system, the share of which in the production of eggs and meat consumption, is 50-60% of the total volume of poultry production. Intensive-industrial system is characteristic of poultry factories using biological material with valuable productive potential, are equipped with modern technological equipment, which ensures increasing the rate of production and delivery of eggs and meat, poultry achieve high production, reducing costs per unit production. In this system annually will produce 25-30 thousand tons of meat, 280-350 million eggs for consumption, including 100-150 million eggs for export. The household-intensive system is specific for small and medium farms is characteristic of which optimal dimension is considered of 1-10 thousand laying hens or up to 20-40 thousand chickens bred for meat. Household-extensive system is specific for individual poultry farms; the production obtained was mainly used to ensure family needs.

  4. Economic differential of integrated fish, rice cum piggery and fish ...

    Fish, rice cum piggery and fish, rice cum poultry production integration platforms were set up to perfect the ideas of integrated fish farming in Sierra Leone. Water quality parameters measured biweekly included: dissolved oxygen, water temperature, pH, water hardness, water alkalinity, ammonia, nitrate, BOD and nitrite.

  5. Free systems of rearing of chickens and layer hens: Quality of meat and eggs

    Pavlovski, Zlatica; Škrbić, Zdenka; Lukić, Miloš

    2011-01-01

    Conventional broiler and egg production are basis of modern production of poultry meat and table eggs in the World and in our country. Standing requirements and demands for more and better in poultry production have induced continuous work on improvement of technologies of broiler rearing and production of table eggs. Improvements in technologies of production of meat and eggs depend on country's natural resources, environment conditions and, certainly, on consumer opinion and demands. In add...

  6. Meat flavour

    Rosset, R.; Liger, P.; Roussel-Ciquard, N.

    1978-01-01

    For the consumer, meat is characterized by a certain number of organoleptic qualities; among them, flavour -that is to say the association of both odour and taste- plays a leading part. This property is based upon a great number of chemical components: some volatile components are responsible for the aroma and some non-volatile ones for the taste. These substances are either made or released during the heating of the meat on account of components called precursors which are produced during the aging of the meat. The two main reactions which preside over the elaboration of flavour are: the Maillard's reaction and the autooxidation reactions. Meat flavour is associated with the animal characteristics; it is influenced by the ante- and post mortem treatments as well as by the technological treatments for storing it. The use of synthetical flavours is to be considered as possible in the future [fr

  7. Can we improve the nutritional quality of meat?

    Scollan, Nigel D; Price, Eleri M; Morgan, Sarah A; Huws, Sharon A; Shingfield, Kevin J

    2017-11-01

    The nutritional value of meat is an increasingly important factor influencing consumer preferences for poultry, red meat and processed meat products. Intramuscular fat content and composition, in addition to high quality protein, trace minerals and vitamins are important determinants of nutritional value. Fat content of meat at retail has decreased substantially over the past 40 years through advances in animal genetics, nutrition and management and changes in processing techniques. Evidence of the association between diet and the incidence of human non-communicable diseases has driven an interest in developing production systems for lowering total SFA and trans fatty acid (TFA) content and enrichment of n-3 PUFA concentrations in meat and meat products. Typically, poultry and pork has a lower fat content, containing higher PUFA and lower TFA concentrations than lamb or beef. Animal genetics, nutrition and maturity, coupled with their rumen microbiome, are the main factors influencing tissue lipid content and relative proportions of SFA, MUFA and PUFA. Altering the fatty acid (FA) profile of lamb and beef is determined to a large extent by extensive plant and microbial lipolysis and subsequent microbial biohydrogenation of dietary lipid in the rumen, and one of the major reasons explaining the differences in lipid composition of meat from monogastrics and ruminants. Nutritional strategies can be used to align the fat content and FA composition of poultry, pork, lamb and beef with Public Health Guidelines for lowering the social and economic burden of chronic disease.

  8. Post-factum detection of radiation treatment of meat and fish by means of DNA alterations identified by gas chromatography-mass spectrometry or pulsed-field gel electrophoresis

    Mayer, M.

    1994-01-01

    The doctoral thesis explains methods and experiments for post-factum detection of radiation-induced alterations of DNA. There are various manifestations of such alterations. Ionizing radiation can directly alter the bases and/or sugar component, or can indirectly induce DNA damage by way of forming water radicals. Both mechanisms result in base derivatives, released for some part from the DNA strand, or formed by alterations of the 2-deoxyribose, inducing strand breaks ( single and double strand breaks). The first part of the thesis explains the approach applying GC-MS for detection of radiation-induced base derivatives, using herring sperm DNA as a model DNA. Some typical types of base derivatives were identified (thymine glycol, 5-hydroxycytosine).Some base derivatives were also found in DNA samples derived from poultry meat. These base derivatives are known to be indicators of food processing with ionizing radiation, but surprisingly were also found in non-irradiated controls, although in minor amounts. The second part discusses the identification of strand breaks applying the pused-field gel electrophoresis. This method is capable of producing evidence that irradiation markedly enhances the short-chain DNA molecules as compared to non-irradiated controls. DNA molecules of a size of approx. 2.2 million base pairs are almost completely broken into short-chain fragments. The method reliably detects radiation treatments down to 1500 Gy, even if applied long ago. (orig./MG) [de

  9. Characterisation of aroma-active and off-odour compounds in German rainbow trout (Oncorhynchus mykiss). Part II: Case of fish meat and skin from earthen-ponds farming.

    Mahmoud, Mohamed Ahmed Abbas; Buettner, Andrea

    2017-10-01

    Odorous molecules in earthen-ponds rainbow trout aquaculture farming in Germany were investigated with a special focus on musty-earthy off-odorants. To this aim, fish meat and skin were extracted using solvent-assisted flavour evaporation (SAFE) and were mildly concentrated; extracts were subsequently analysed by means of one- and two-dimensional high-resolution gas chromatography coupled with mass spectrometry and olfactometry (GC-MS/O and 2D-HRGC-MS/O). Aroma extract dilution analysis (AEDA) of the solvent extracts revealed the presence of 76 odorants of which 75 were successfully identified. Thereby, rotundone (black pepper) is described for the first time as an odour-active substance in fish. Moreover, a series of compounds is described for the first time in German aquaculture rainbow trout fish, including, amongst others, (E,Z,Z)-2,4,7-tridecatrienal, (E)-4,5-epoxy-(E)-2-decenal, 4-ethyloctanoic acid, 3-methylindole (skatole), d-limonene, and indole. The analytical findings were further compared to sensory evaluation of the samples, and previously obtained data on the respective aquacultural water. Copyright © 2016 Elsevier Ltd. All rights reserved.

  10. Poultry Plant Noise Control

    1982-01-01

    A demonstration conducted last winter at the Tip Top Poultry Plant intended to show poultry plant managers from all over the U.S. potential solutions to the problem of plant noise. Plastic covers used over sound absorbing materials need to meet cleanability requirements, high- pressure water cleaning and other harsh maintenance procedures peculiar to the poultry processing industry. For the demonstration, Fiber Flex, Inc. manufactured and donated 750 noise panels; Owens-Corning Fiberglas Corporation donated the fiberglas cores; and the cover material was purchased from Howe and Bainbridge. The Engineering Experiment Station (EES) conducted before and after noise surveys and is evaluating the effect of noise reduction on turnover and productivity in the demonstration plant. EES plans to conduct a noise abatement workshop and update a handbook to help poultry processors with noise problems. EES study and demonstration may be applicable to other food processing plants where similar sanitary constraints exist.

  11. Molecular Epidemiology of Nontyphoidal Salmonella in Poultry and Poultry Products in India: Implications for Human Health.

    Saravanan, Sellappan; Purushothaman, Venketaraman; Murthy, Thippichettypalayam Ramasamy Gopala Krishna; Sukumar, Kuppannan; Srinivasan, Palani; Gowthaman, Vasudevan; Balusamy, Mohan; Atterbury, Robert; Kuchipudi, Suresh V

    2015-09-01

    Human infections with non-typhoidal Salmonella (NTS) serovars are increasingly becoming a threat to human health globally. While all motile Salmonellae have zoonotic potential, Salmonella Enteritidis and Salmonella Typhimurium are most commonly associated with human disease, for which poultry are a major source. Despite the increasing number of human NTS infections, the epidemiology of NTS in poultry in India has not been fully understood. Hence, as a first step, we carried out epidemiological analysis to establish the incidence of NTS in poultry to evaluate the risk to human health. A total of 1215 samples (including poultry meat, tissues, egg and environmental samples) were collected from 154 commercial layer farms from southern India and screened for NTS. Following identification by cultural and biochemical methods, Salmonella isolates were further characterized by multiplex PCR, allele-specific PCR, enterobacterial repetitive intergenic consensus (ERIC) PCR and pulse field gel electrophoresis (PFGE). In the present study, 21/1215 (1.73 %) samples tested positive for NTS. We found 12/392 (3.06 %) of tissue samples, 7/460 (1.52 %) of poultry products, and 2/363 (0.55 %) of environmental samples tested positive for NTS. All the Salmonella isolates were resistant to oxytetracycline, which is routinely used as poultry feed additive. The multiplex PCR results allowed 16/21 isolates to be classified as S. Typhimurium, and five isolates as S. Enteritidis. Of the five S. Enteritidis isolates, four were identified as group D Salmonella by allele-specific PCR. All of the isolates produced different banding patterns in ERIC PCR. Of the thirteen macro restriction profiles (MRPs) obtained by PFGE, MRP 6 was predominant which included 6 (21 %) isolates. In conclusion, the findings of the study revealed higher incidence of contamination of NTS Salmonella in poultry tissue and animal protein sources used for poultry. The results of the study warrants further investigation

  12. Biological conversion of poultry and animal waste to a feedstuff for poultry

    El Boushy, A.R.; Klaassen, G.J.; Ketelaars, E.H.

    1985-06-01

    Poultry and animal waste can be converted into a high protein feed-stuff by biological digestion and degradation, oxidation or by the action of micro-organisms and algae. These processes might help to solve the accummulating problem of disposal of poultry and animal waste, which in some cases are not suitable as soil fertilizers and cause pollution problems. International co-operation between advanced industrialized countries and developing areas is not only desirable but essential to overcome malnutrition by increasing the animal protein supply in the form of meat and eggs. Only a limited number of published data are available but nevertheless five types of treated waste are considered useful under certain conditions as feedstuffs for poultry: 1. housefly pupae meal - caged layer manure degraded by housefly larvae; 2. earthworm meal - another biodegradation of caged layer manure; 3. liquor and residue from a ditch used for oxidizing swine liquid manure; 4. aerobic fermentation of poultry manure; and 5. meals produced from algae grown in ponds of sedimented animal waste and sewage. 46 references.

  13. U.S. Food safety and Inspection Service testing for Salmonella in selected raw meat and poultry products in the United States, 1998 through 2003: an establishment-level analysis.

    Eblen, Denise R; Barlow, Kristina E; Naugle, Alecia Larew

    2006-11-01

    The U.S. Food Safety and Inspection Service (FSIS) pathogen reduction-hazard analysis critical control point systems final rule, published in 1996, established Salmonella performance standards for broiler chicken, cow and bull, market hog, and steer and heifer carcasses and for ground beef, chicken, and turkey meat. In 1998, the FSIS began testing to verify that establishments are meeting performance standards. Samples are collected in sets in which the number of samples is defined but varies according to product class. A sample set fails when the number of positive Salmonella samples exceeds the maximum number of positive samples allowed under the performance standard. Salmonella sample sets collected at 1,584 establishments from 1998 through 2003 were examined to identify factors associated with failure of one or more sets. Overall, 1,282 (80.9%) of establishments never had failed sets. In establishments that did experience set failure(s), generally the failed sets were collected early in the establishment testing history, with the exception of broiler establishments where failure(s) occurred both early and late in the course of testing. Small establishments were more likely to have experienced a set failure than were large or very small establishments, and broiler establishments were more likely to have failed than were ground beef, market hog, or steer-heifer establishments. Agency response to failed Salmonella sample sets in the form of in-depth verification reviews and related establishment-initiated corrective actions have likely contributed to declines in the number of establishments that failed sets. A focus on food safety measures in small establishments and broiler processing establishments should further reduce the number of sample sets that fail to meet the Salmonella performance standard.

  14. Survey of polychlorinated dibenzo-p-dioxins, polychlorinated dibenzofurans and non-ortho-polychlorinated biphenyls in US meat and poultry, 2012-13: toxic equivalency levels, patterns, temporal trends and implications.

    Lupton, Sara J; O'Keefe, Margaret; Muñiz-Ortiz, Jorge G; Clinch, Nelson; Basu, Pat

    2017-11-01

    The US Department of Agriculture (USDA) conducts a statistically based survey of the domestic meat supply (beef, pork, chicken and turkey) to determine current levels of polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzofurans (PCDFs) and non-ortho-polychlorinated biphenyls (no-PCBs) every 5 years. Fat samples for each slaughter class were collected from US federally licensed slaughter facilities. The samples were processed and analysed for 17 PCDD/Fs and three no-PCBs. The sum of PCDD, PCDF and no-PCB toxic equivalencies (sum-TEQ) calculated using 2005 toxic-equivalency factors for all slaughter classes ranged from non-detect (n.d.) to 6.47 pg TEQ g -1 lipid. The median sum-TEQs, when n.d. = 0.5 LOD, for beef, pork, chicken and turkey were 0.66, 0.12, 0.13 and 0.34 pg TEQ g -1 lipid respectively. A comparison of the current survey with the previous three surveys shows a declining trend, with decreasing differences between medians; differences between the median sum-TEQs from 2007-08 and 2012-13 were -10%, -29%, -33% and -25% for beef, pork, chicken and turkey respectively. Several beef samples underwent further characterisation and congener patterns from these beef samples suggested pentachlorophenol treated wood as the likely exposure source. US consumer exposure to these compounds is relatively low and no slaughter class contributed more than 26% to the US Environmental Protection Agency (USEPA) chronic oral reference dose of 0.7 pg TEQ kg -1 bw day -1 .

  15. Meat and meat products – analysis of the most common threats in the years 2011-2015 in Rapid Alert System for Food and Feed (RASFF)

    Kononiuk, Anna D.; Karwowska, Małgorzata

    The key tool used in the European Union in order to eliminate the risks associated with the consumption of potentially hazardous food is RASFF - Rapid Alert System for Food and Feed Safety. The RASFF was established to increase accountability and strengthening cooperation between states of the European Union in the field of food safety control. The aim of this study was to explore the trends and temporal and spatial distribution of notifications on food safety hazards between January 2011 and December 2015 with a special emphasis on meat and meat products on the basis of notification from RASFF. The study analyzed notifications on the annual reports of the RASFF published by the European Commission and requests added to the portal RASFF in the period 01.01.2011 - 31.12.2015 on the category of “meat and meat products (other than poultry) and “poultry meat and poultry meat products”. Analysis included detailed information on each notification, such as the classification and date, hazard category, notifying country, country origin. The most common classifications of notification were ‘alert’ and ‘border rejection’. Generally, basis of this notifications were ‘company’s own check’ and ‘official control on the market’. Pathogenic microorganisms were the most often hazard of category in which the higher number of notifications concerned with Salmonella spp. Alert notification which is the most dangerous for consumers were the most common type of classification for notifications on ‘meat and meat product’ category. The most of notifications in category ‘poultry meat and poultry meat products’ were the result of border control. Pathogenic microorganisms were the reason for the huge number of notifications in studied product categories. Many of notifications were associated with products which origin countries were outside RASFF member states.

  16. Dynamic strategic responses among advertisers: the case of meat products

    Jeffrey Hyde; Brent Gloy

    2007-01-01

    The case of strategic advertising response is examined for branded and generic meat products (beef, pork, and poultry). A dynamic conceptual model is developed to identify the determinants of advertising expenditures. A time-series model is then used to examine the competitive behavior of branded and generic meat advertisers. The results identify two types of advertising strategies those based upon changes in revenues and those based upon changes in competitor advertising expenditures. Most g...

  17. Detection of partridge meat for the authentication of “alheiras de caça” using polymerase chain reaction

    Santos, C.G.; Melo, V.S.; Mafra, I.; Amaral, J.S.; Costa, J.; Oliveira, M.B.P.P.

    2011-01-01

    The manufacture or traditional meat products is a long-eslablished lradition in Northeastern region of Portugal, in particular the case of "Alheiras" Besides the traditional "Alheiras" mainly produced with pork and poultry meat, others are currently available in lhe market. which are produced with diffcrcnt game meats, such as "Alhciras de caça" Since this kind of mcat products are prepared using more expensive meats, they are prone to adulterations due to the economic profit t...

  18. Mycotoxins and Mycotoxigenic Fungi in Poultry Feed for Food-Producing Animals

    Greco, Mariana Vanesa; Franchi, María Luisa; Rico Golba, Silvia Laura; Pardo, Alejandro Guillermo; Pose, Graciela Noemí

    2014-01-01

    Moulds are capable of reducing the nutritional value of feedstuff as well as elaborating several mycotoxins. Mycotoxin-contaminated feed has adverse effects on animal health and productivity. Also, mycotoxins may be carried over into meat and eggs when poultry are fed with contaminated feed. In a point prevalence study feedstuff used for poultry nutrition in Argentina was analyzed for fungal flora, natural incidence of selected mycotoxins, and nutritional quality. Ten mould genera were recove...

  19. Comparative evaluation of local poultry breeds status in Algeria, Vietnam and the Democratic Republic of Congo

    Moula, Nassim; Farnir, Frédéric; Abdellah, Salhi; Do Duc, Luc; Vu Dinh, Ton; Leroy, Pascal; Antoine-Moussiaux, Nicolas

    2012-01-01

    Local chicken breeds contribute significantly to the world production of meat and eggs. Indigenous breeds represent 80% of the world poultry population. However, the majority of these breeds has not been recorded and studied. About 40% of poultry breeds have an unknown risk status. Hence, considerable efforts are necessary to evaluate them. Obviously, managing animal genetic resources requires the identification of the concerned phenotypes, population sizes, their geographical ...

  20. Irradiation of red meat. A compilation of technical data for its authorization and control

    1996-08-01

    The aim of this monograph is to provide the rationale and justification for treating red meats with ionizing radiation for improving microbiological safety, parasite control and extending non-frozen shelf-life. It is intended to complement a previous publication ''Irradiation of Poultry Meat and its Products - A compilation of Technical Data for its Authorization and Control''. 146 refs

  1. Irradiation of red meat. A compilation of technical data for its authorization and control

    International consultative group on food irradiation

    1996-08-01

    The aim of this monograph is to provide the rationale and justification for treating red meats with ionizing radiation for improving microbiological safety, parasite control and extending non-frozen shelf-life. It is intended to complement a previous publication ``Irradiation of Poultry Meat and its Products - A compilation of Technical Data for its Authorization and Control``. 146 refs.

  2. DISTRIBUTION Of AFLATOXIN B1 FROM POULTRY FEED TO DIFFERENT BODY TISSUES OF BROILERS

    Farida Begum, A. Rehman1, G. Maliha and J. Nuzhat

    2001-07-01

    Full Text Available This study was carried out to know the distribution of aflatoxin B1 In various edible tissues of broilers from poultry feed at the stage of marketing. For this purpose liver, kidney, dressed meat and poultry feed of the representative flocks were collected and oven dried. The aflatoxin B1 contents of the samples were .e; determined through thin layer chromatography, The data thus collected were statistically analyzed and the results showed that the aflatoxin B1 level was higher (P<0.01 in liver as compared to kidneys and meat.

  3. Campylobacter jejuni survival in a poultry processing plant environment.

    García-Sánchez, Lourdes; Melero, Beatriz; Jaime, Isabel; Hänninen, Marja-Liisa; Rossi, Mirko; Rovira, Jordi

    2017-08-01

    Campylobacteriosis is the most common cause of bacterial gastroenteritis worldwide. Consumption of poultry, especially chicken's meat is considered the most common route for human infection. The aim of this study was to determine if Campylobacter spp. might persist in the poultry plant environment before and after cleaning and disinfection procedures and the distribution and their genetic relatedness. During one month from a poultry plant were analyzed a total of 494 samples -defeathering machine, evisceration machine, floor, sink, conveyor belt, shackles and broiler meat- in order to isolate C. jejuni and C. coli. Results showed that C. jejuni and C. coli prevalence was 94.5% and 5.5% respectively. Different typing techniques as PFGE, MLST established seven C. jejuni genotypes. Whole genome MLST strongly suggest that highly clonal populations of C. jejuni can survive in adverse environmental conditions, even after cleaning and disinfection, and persist for longer periods than previous thought (at least 21 days) in the poultry plant environment. Even so, it might act as a source of contamination independently of the contamination level of the flock entering the slaughter line. Copyright © 2017 Elsevier Ltd. All rights reserved.

  4. Aspergillus fumigatus in Poultry

    Pascal Arné

    2011-01-01

    Full Text Available Aspergillus fumigatus remains a major respiratory pathogen in birds. In poultry, infection by A. fumigatus may induce significant economic losses particularly in turkey production. A. fumigatus develops and sporulates easily in poor quality bedding or contaminated feedstuffs in indoor farm environments. Inadequate ventilation and dusty conditions increase the risk of bird exposure to aerosolized spores. Acute cases are seen in young animals following inhalation of spores, causing high morbidity and mortality. The chronic form affects older birds and looks more sporadic. The respiratory tract is the primary site of A. fumigatus development leading to severe respiratory distress and associated granulomatous airsacculitis and pneumonia. Treatments for infected poultry are nonexistent; therefore, prevention is the only way to protect poultry. Development of avian models of aspergillosis may improve our understanding of its pathogenesis, which remains poorly understood.

  5. Prevention of poultry-borne salmonellosis by irradiation: Costs and benefits in Scotland

    Yule, B.F; Forbes, G.I.; MacLeod, A.F.

    1988-01-01

    Poultry-borne salmonellosis is the most common foodborne infection in Scotland for which the vehicle can be identified. The cost of the disease to society in terms of health service use, absence from work, morbidity, and mortality is substantial. The study estimates the total cost of poultry-borne salmonellosis in Scotland and compares it with the cost of a single preventive measure: the irradiation of poultry meat. The results suggest that the public health benefits exceed irradiation costs. This conclusion is, however, sensitive to assumptions made in the analysis, particularly those related to the cost of unreported cases of salmonellosis. 19 refs, 3 tabs

  6. Structural modification of swai-fish (Pangasius hypophthalmus)-based emulsions containing non-meat protein additives by ultra-high pressure and thermal treatments

    Techarang, Jiranat; Apichartsrangkoon, Arunee; Phanchaisri, Boonrak; Pathomrungsiyoungkul, Pattavara; Sriwattana, Sujinda

    2017-07-01

    Swai-fish emulsions containing fermented soybeans (thua nao and rice-koji miso) were pressurized at 600 MPa for 20 min or heated at 72°C for 30 min. The fish batters were blended with soy protein isolate (SPI) or whey protein concentrate (WPC) to stabilize the emulsions. The processed fish emulsions were then subjected to physical, chemical and microbiological examinations. The results of gel strength and water-holding potential showed that SPI addition yielded higher impact on these properties than WPC addition, which was also confirmed by the interactions between SPI and native fish proteins depicted by electrophoregrams. The frequency profiles suggested that the heated gels had a greater storage and loss moduli than pressurized gels, while pressurized WPC set-gel displayed larger loss tangent (the predominance of viscous moiety) than those pressurized SPI set-gel. High bacteria and spore counts of B. subtilis (residual of the thua nao) were observed in both pressurized and heated fish-based emulsions.

  7. Technical and Economic Considerations in the Preservation of Meats and Poultry by Ionizing Radiation; Considerations d'Ordre Technique et Economique sur la Conservation des Viandes et de la Volaille par les Rayonnements Ionisants; Tekhnicheskie i ehkonomicheskie soobrazheniya otnositel'no'konservatsii myasa i ptitsy s pomoshch'yu ioniziruyushchikh izluchenij; Consideraciones Tecnicas y Economicas Acerca de la Conservacion de Carnes y Volateria por Irradiacion

    Urbain, W. M. [Department of Food Science, Michigan State University, East Lansing, MI (United States)

    1966-11-15

    Radiation-sterilized meats and poultry can be of a quality better than that obtained with thermal processing. Where the normal method of preservation of meat and poultry during distribution is refrigeration, radiation at sterilizing levels is not likely to replace it. A principal reason for this is cost. In such a civilian market, radiation-sterilized meats will serve primarily as convenience foods. Radiation-pasteurization could provide a significant product life extension for fresh meats and poultry by delaying microbial spoilage, especially in the centralized preparation of retail cuts. Other factors of meat spoilage of a chemical or physical nature, however, are not controlled by radiation; and until they are, there is no real marketing value in the use of radiation. For fresh or frozen poultry there is the possibility of Salmonella control, should this be needed. Costs for sterilization and pasteurization are estimated and are presented in a form to permit selection of specific conditions within a range for certain important variables. From a commercial viewpoint, it is important to determine the consumer acceptance of radiation- sterilized meats and poultry. The usual approach to such a determination is to market the products in question in a limited manner and to measure the acceptance under such market conditions. To accomplish this with radiation-sterilized foods, the next step appears to be to obtain a production capability to supply the products for test marketing. (author) [French] Les viandes et la volaille sterilisees par les rayonnements peuvent etre de meilleure qualite que celle obtenue par un traitement thermique; Lorsqu'on utilise la refrigeration comme methode normale de conservation de la viande et de la volaille en cours de distribution, il est peu probable qu'on lui substitue l'irradiation a des doses sterilisantes. La principale raison eri est le cout eleve de l'irradiation. Dans un marche destine a repondre aux besoins civils, les viandes

  8. Consumer Poultry Handling Behavior in the Grocery Store and In-Home Storage.

    Donelan, Amy K; Chambers, Delores H; Chambers, Edgar; Godwin, Sandria L; Cates, Sheryl C

    2016-04-01

    Considerable work on consumers' food safety habits has highlighted issues associated with home food preparation. However, consumer handling of foods, such as poultry, during shopping and storage has not been noted. The objective of this study was to determine consumer behaviors during purchasing and initial storage of raw poultry to determine potential cross-contamination issues. A shop-along observational study was conducted to determine actual shopping, transportation, and storage behavior of consumers who purchase raw poultry products. Neither hand sanitizer nor wipes were observed in 71% of grocery store meat sections of stores visited. Plastic bags could be found in the meat section 85% of the time, but only 25% of shoppers used the bag for their raw poultry purchases. During checkout, the poultry was bagged separately from other products 71% of the time. A majority of shoppers stored raw poultry in the original package without an additional container or overwrap. Overall, there needs to be an increase in food safety education on the handling of poultry during purchasing, transportation, and storage.

  9. Secular trends in meat and seafood consumption patterns among Chinese adults, 1991-2011.

    Wang, Z H; Zhai, F Y; Wang, H J; Zhang, J G; Du, W W; Su, C; Zhang, J; Jiang, H R; Zhang, B

    2015-02-01

    Several studies have suggested differential health effects in relation to different meat composition in Western population. The purpose of the study was to examine secular trends in meat and seafood consumption patterns among Chinese adults between 1991 and 2011. Our longitudinal data are from 21,144 adults aged 18-75 in the China Health and Nutrition Survey, prospective cohort study. We assessed the intakes of meat and subtypes with three 24-h dietary recalls. We conducted multilevel mixed-effect logistic and linear regression models to examine meat consumption dynamics. The proportions of Chinese adults who consumed red meat, poultry and seafood increased from 65.7% in 1991 to 86.1% in 2011, from 7.5 to 20.9% and from 27.4 to 37.8%, respectively. With rapid decrease in meat intakes since 2009, the intakes of total meat, red meat, poultry and seafood among their consumers were 86.7 g/day, 86.4 g/day, 71.0 g/day and 70.3 g/day in 2011, respectively, which were just slightly higher compared with those in 1991. Fatty fresh pork has been predominantly component of total meat overtime, which consituted 54.0% of total meat intake, 80.0% of fresh red meat intake and 98.7% of fatty fresh red meat intake in 2011. Over the past two decades, meat consumption patterns of Chinese adults have been characterized by having a predominant intake of fatty fresh pork, suboptimal intakes of seafood and increased proportion of adults having excessive intakes of red meat and poultry overtime.

  10. Growth modeling of uropathogenic Escherichia coli in ground chicken meat

    Extraintestinal Pathogenic Escherichia coli (ExPEC), including Uropathogenic E. coli (UPEC), are common contaminants in poultry meat, and are a major pathogen associated with inflammatory bowel disease, ulcerative colitis, sepsis, and urinary tract infections. The purpose of this study was to determ...

  11. Extensive protein hydrolyzation is indispensable to prevent IgE-mediated poultry allergen recognition in dogs and cats.

    Olivry, Thierry; Bexley, Jennifer; Mougeot, Isabelle

    2017-08-17

    The central premise for the commercialization of diets with hydrolyzed ingredients is that the small-sized digested peptides would be unable to crosslink allergen-specific IgE at the surface of tissue mast cells and induce their degranulation. Evidence for the validity of this concept to diagnose food allergies in dogs and cats is limited, however. Our objectives were to study the recognition of standard and variably hydrolyzed poultry extracts by sera from dogs and cats with elevated chicken-specific serum IgE. Forty sera from dogs and 40 from cats with undetectable, low, medium or high serum levels of chicken-specific IgE were tested by ELISA on plates coated with the positive controls chicken, duck and turkey meat extracts and the negative controls beef meat (dogs) or wheat (cats). Plates were also coated with a non-hydrolyzed chicken meal, and mildly- or extensively-hydrolyzed poultry feather extracts. The frequencies of dogs with positive IgE against the various extracts were: chicken meat: 100%, duck and turkey meats: 97%, beef meat: 3%, non-hydrolyzed chicken meal: 73%, mildly-hydrolyzed poultry feathers: 37% and extensively-hydrolyzed poultry feathers: 0%. For cats, these respective percentages were (with wheat replacing beef as a negative control): 100, 84, 97, 7, 7, 0 and 0%. To detect any allergenic cross-reactivity between poultry meat-based and feather hydrolysate-derived extracts, an IgE ELISA inhibition was also done. Ten canine sera with the highest level of anti-poultry IgE in the previous experiment were incubated overnight with a previously optimized 50 μg amount of each of the extracts used above. We performed ELISA on plates coated with chicken, duck or turkey meats with or without inhibitors. The median inhibition percentages after incubation with the non-hydrolyzed chicken meal were ~22%, with the mildly-hydrolyzed poultry feathers: 14-22%, and those with the extensively-hydrolyzed poultry feathers: 5 to 10%; the last inhibition level was

  12. Proteomic approach to characterize biochemistry of meat quality defects.

    Schilling, M W; Suman, S P; Zhang, X; Nair, M N; Desai, M A; Cai, K; Ciaramella, M A; Allen, P J

    2017-10-01

    Proteomics can be used to characterize quality defects including pale, soft, and exudative (PSE) meat (pork and poultry), woody broiler breast meat, reddish catfish fillets, meat toughness, and beef myoglobin oxidation. PSE broiler meat was characterized by 15 proteins that differed in abundance in comparison to normal broiler breast meat, and eight proteins were differentially expressed in woody breast meat in comparison to normal breast meat. Hemoglobin was the only protein that was differentially expressed between red and normal catfish fillets. However, inducing low oxygen and/or heat stress conditions to catfish fillets did not lead to the production of red fillets. Proteomic data provided information pertaining to the protein differences that exist in meat quality defects. However, these data need to be evaluated in conjunction with information pertaining to genetics, nutrition, environment of the live animal, muscle to meat conversion, meat quality analyses and sensory attributes to understand causality, protein biomarkers, and ultimately how to prevent quality defects. Copyright © 2017 Elsevier Ltd. All rights reserved.

  13. Mercury risk in poultry in the Wanshan Mercury Mine, China

    Yin, Runsheng; Zhang, Wei; Sun, Guangyi; Feng, Zhaohui; Hurley, James P.; Yang, Liyuan; Shang, Lihai; Feng, Xinbin

    2017-01-01

    In this study, total mercury (THg) and methylmercury (MeHg) concentrations in muscles (leg and breast), organs (intestine, heart, stomach, liver) and blood were investigated for backyard chickens, ducks and geese of the Wanshan Mercury Mine, China. THg in poultry meat products range from 7.9 to 3917.1 ng/g, most of which exceeded the Chinese national standard limit for THg in meat (50 ng/g). Elevated MeHg concentrations (0.4–62.8 ng/g) were also observed in meat products, suggesting that poultry meat can be an important human MeHg exposure source. Ducks and geese showed higher Hg levels than chickens. For all poultry species, the highest Hg concentrations were observed in liver (THg: 23.2–3917.1 ng/g; MeHg: 7.1–62.8 ng/g) and blood (THg: 12.3–338.0 ng/g; MeHg: 1.4–17.6 ng/g). We estimated the Hg burdens in chickens (THg: 15.3–238.1 μg; MeHg: 2.2–15.6 μg), ducks (THg: 15.3–238.1 μg; MeHg: 3.5–14.7 μg) and geese (THg: 83.8–93.4 μg; MeHg: 15.4–29.7 μg). To not exceed the daily intake limit for THg (34.2 μg/day) and MeHg (6 μg/day), we suggested that the maximum amount (g) for chicken leg, breast, heart, stomach, intestine, liver, and blood should be 1384, 1498, 2315, 1214, 1081, 257, and 717, respectively; the maximum amount (g) for duck leg, breast, heart, stomach, intestine, liver, and blood should be 750, 1041, 986, 858, 752, 134, and 573, respectively; and the maximum amount (g) for goose leg, breast, heart, stomach, intestine, liver, and blood should be 941, 1051, 1040, 1131, 964, 137, and 562, respectively. - Highlights: • Elevated mercury levels were observed in poultry from Wanshan Mercury Mine, China. • Ducks and geese showed higher mercury levels than chickens. • Liver and blood showed the highest mercury levels. • Poultry can be an important dietary Hg exposure source for local residents. - High levels of Hg associated with poultry surrounding the Wanshan Mercury Mine pose a great risk of Hg exposure to

  14. Agriculture. Poultry Livestock.

    Michigan State Univ., East Lansing. Coll. of Agriculture and Natural Resources Education Inst.

    This task-based curriculum guide for agricultural production, specifically for poultry, is intended to help the teacher develop a classroom management system where students learn by doing. Introductory materials include a Dictionary of Occupational Titles job code and title sheet, a task sheet for developing leadership skills, and a task list.…

  15. Stunning systems for poultry

    Poultry are stunned immediately prior to slaughter to facilitate automated processing, to minimize the subsequent death struggle and thereby minimize carcass damage and down grades, and to render the bird unconscious and incapable to perceive pain. A stunning method for slaughter should be consider...

  16. Technology and Poultry Welfare

    Neila Ben Sassi

    2016-10-01

    Full Text Available Consideration of animal welfare is essential to address the consumers’ demands and for the long term sustainability of commercial poultry. However, assessing welfare in large poultry flocks, to be able to detect potential welfare risks and to control or minimize its impact is difficult. Current developments in technology and mathematical modelling open new possibilities for real-time automatic monitoring of animal welfare and health. New technological innovations potentially adaptable to commercial poultry are appearing, although their practical implementation is still being defined. In this paper, we review the latest technological developments with potential to be applied to poultry welfare, especially for broiler chickens and laying hens. Some of the examples that are presented and discussed include the following: sensors for farm environmental monitoring, movement, or physiological parameters; imaging technologies such as optical flow to detect gait problems and feather pecking; infrared technologies to evaluate birds’ thermoregulatory features and metabolism changes, that may be indicative of welfare, health and management problems. All these technologies have the potential to be implemented at the commercial level to improve birds’ welfare and to optimize flock management, therefore, improving the efficiency of the system in terms of use of resources and, thus, long term sustainability.

  17. Technology and Poultry Welfare

    Ben Sassi, Neila; Averós, Xavier; Estevez, Inma

    2016-01-01

    Consideration of animal welfare is essential to address the consumers’ demands and for the long term sustainability of commercial poultry. However, assessing welfare in large poultry flocks, to be able to detect potential welfare risks and to control or minimize its impact is difficult. Current developments in technology and mathematical modelling open new possibilities for real-time automatic monitoring of animal welfare and health. New technological innovations potentially adaptable to commercial poultry are appearing, although their practical implementation is still being defined. In this paper, we review the latest technological developments with potential to be applied to poultry welfare, especially for broiler chickens and laying hens. Some of the examples that are presented and discussed include the following: sensors for farm environmental monitoring, movement, or physiological parameters; imaging technologies such as optical flow to detect gait problems and feather pecking; infrared technologies to evaluate birds’ thermoregulatory features and metabolism changes, that may be indicative of welfare, health and management problems. All these technologies have the potential to be implemented at the commercial level to improve birds’ welfare and to optimize flock management, therefore, improving the efficiency of the system in terms of use of resources and, thus, long term sustainability. PMID:27727169

  18. Smallholder Poultry Production

    Kryger, Karsten Nellemann; Thomsen, Karin; Whyte, Michael

    Smallholder poultry production is practised by most rural households throughout the developing world; despite the fact that its contribution to livelihoods appears to be of little nominal value when observed by researchers and other outsiders. This paper utilizes a Sustainable Livelihoods Framewo...

  19. Fetal programming in meat production.

    Du, Min; Wang, Bo; Fu, Xing; Yang, Qiyuan; Zhu, Mei-Jun

    2015-11-01

    Nutrient fluctuations during the fetal stage affects fetal development, which has long-term impacts on the production efficiency and quality of meat. During the early development, a pool of mesenchymal progenitor cells proliferate and then diverge into either myogenic or adipogenic/fibrogenic lineages. Myogenic progenitor cells further develop into muscle fibers and satellite cells, while adipogenic/fibrogenic lineage cells develop into adipocytes, fibroblasts and resident fibro-adipogenic progenitor cells. Enhancing the proliferation and myogenic commitment of progenitor cells during fetal development enhances muscle growth and lean production in offspring. On the other hand, promoting the adipogenic differentiation of adipogenic/fibrogenic progenitor cells inside the muscle increases intramuscular adipocytes and reduces connective tissue, which improves meat marbling and tenderness. Available studies in mammalian livestock, including cattle, sheep and pigs, clearly show the link between maternal nutrition and the quantity and quality of meat production. Similarly, chicken muscle fibers develop before hatching and, thus, egg and yolk sizes and hatching temperature affect long-term growth performance and meat production of chicken. On the contrary, because fishes are able to generate new muscle fibers lifelong, the impact of early nutrition on fish growth performance is expected to be minor, which requires further studies. Copyright © 2015 Elsevier Ltd. All rights reserved.

  20. Black bone syndrome in chiken meat

    GAA Baldo

    2013-12-01

    Full Text Available Black bone syndrome (BBS affects poultry industry, and it is caused by the darkening of the tissue adjacent to the bone due to leak age of bone marrow contents during cooking. The objective of this experiment was to estimate BBS incidence in chicken thighs. A completely randomized experimental design, with two treatments (refrigerated or frozen of 50 replicates each, was applied. The influence of BBS on meat quality was assessed according to bone lightness (*L, and meat appearance and sensorial characteristics. Lightness was measured using a colorimeter (Minolta® 410R positioned on the proximal epiphyseal growth plate. Meat quality was evaluated after roasting by assigning scores for appearance (acceptable = no darkening, intermediate = little darkened, and unacceptable = severe darkening. Twelve refrigerated and 12 frozen thighs were used for sensorial analysis (adjacent muscle appearance, odor, tenderness, and flavor, assessed using a hedonic scale (1 = bad to 10 = very good by trained panelists. Lightness was submitted to ANOVA and Tukey's test (p37.5=normal. The incidence of BBS was 35%,with a 16%increase thighs were frozen. Meat taste was not influenced by the treatments. Meat appearance, flavor, and tenderness were not affected by freezing or refrigeration, only by BBS degree. It was concluded that freezing increases the incidence of BBS and chicken thighs with bones presenting lower luminosity have worse meat quality.

  1. Organic Poultry Feeding

    Arda Yıldırım

    2014-02-01

    Full Text Available Many people have led to the consumption of organic animal products in the event that the increase in sensitivity to a healthy diet in developed countries, and maintaining the safety of food of animal origin. Feeding and breeding in conventional production are emerged some of the negative effects and also it is more in organic production with new restrictions. Organic production is based on animal welfare. On the basis of behaviors such as feather-pecking and cannibalism known to be low in protein level of rations and unbalanced in terms of amino acids or minerals. As of 2015, organic poultry feed provided the appropriate conditions that will be 95% organic certified in Turkey and therefore, to create a balanced ration and feed hygiene in protecting brings serious challenges. Fodder supply of organic poultry feed raw materials that make up the quality, quantity and issue forms a significant effect on the health of the poultry additives permitted. The quality of the feed raw materials that constituent diets, quantity, feed supplying form and permitted feed additives significantly affects the health of poultry. Different physiological stages of the animal's nutritional requirements in order to ensure production of quality poultry products must be met from organically produced and very well-known with the contents of feedstuff digestibility. In this study, the problems encountered in feeding can be eliminated while performing economic production with considering animal welfare, following that balanced and adequate organic ration formulations and issues such as improving the production of feed raw materials are discussed.

  2. Effect of three postmortem electrical stimulation treatments on the quality of early-deboned broiler breast meat

    Electrical stimulation (ES) of animal carcasses during postmortem has been commonly used by beef industry to enhance meat tenderness, and has been recently adapted for commercial use with poultry. Majority of published investigations of ES effects on the tenderness of early-deboned poultry breast m...

  3. Snail meat: Significance and consumption

    Dragićević Olgica

    2005-01-01

    Full Text Available The consumption of snail meat goes back to prehistoric times. Different ancient nations had snails on their menu, but Helices culture as a productive activity was born as a Roman culture. Some of the most economically important edible species are: Helix aspersa (Mtiller Helixpomatia (Linne, Helix iucorum (Linne, Helix aperta (Born, Eobania vermiculata (Miiller. Together with its tasie, snail meat has several advantages over others: quite low lipid rate and calorie values versus rich mineral, essential amino acid and fatty acid content. The composition of snail meat is presented. In addition, the composition of different snail species and the part analyzed (pedal mass and visceral mass is presented. Also, the differences in composition according to the species (snail meat horse/chicken meat, beef, swine meat, fish meat are presented. The French are the world's leading consumers of snails. !n France snails come to market in a variety of ways. Estimated consumption of snails in France is around 40 000 tones/year. Total French imports account for 25% of world imports. France is also the leading exporter of prepared snails, mainly sold as preserved snails and prepared dishes. Snail imports have been much higher than exports (65 tones exported in 2002. vs. 2.700 tones imported. Despite the large consumption, only 3% of snails in France come from production (farming. Italy is in second place in the world consumption of snails, and Spain and Germany are in the third and fourth place. The development of snails consumption in Italy is followed with the same amount of production of snails in the whole biological circle. In 2001, from 24,700 tons, 9,350 tons (37.8% came from production, 6 00 tons (2.4% came from nature, and 14,750 tons (59.70% came from imports (frozen, fresh and prepared snails. In Serbia, at the beginning of 2005, we had over 400 registered farms for snail production.

  4. Influence of turkey meat on residual nitrite in cured meat products.

    Kilic, B; Cassens, R G; Borchert, L L

    2001-02-01

    A response surface experimental design was employed to estimate residual nitrite level at various initial nitrite concentrations, percent turkey meat in the formula, and heat quantity (F) values using a typical wiener as the test system. Pork and mechanically separated turkey were used as the meat ingredients. Residual nitrite and pH were measured at day 1, 7 days, 14 days, and 49 days after processing. Protein, fat, salt, moisture, and CIE (L*a*b*) color values were also determined. Results showed that the effect of turkey meat on residual nitrite level was significant (P meat in the formula resulted in lower residual nitrite levels at a fixed pH. The residual nitrite level was initially proportional to initial nitrite concentration, but it became a nonsignificant factor during longer storage time. Differences in heat quantity had a significant effect (P nitrite level initially. Greater heat quantity decreased residual nitrite level in finished cured meat products at a fixed pH. However, this effect became nonsignificant during longer storage. Reduction of residual nitrite in wieners because of turkey meat addition at a fixed pH was due to characteristics of the turkey tissue, but the mechanism of action remains unknown. It was also established that commercial wieners had a higher pH if poultry meat was included in the formulation.

  5. Detection of horse meat contamination in raw and heat-processed meat products.

    Hsieh, Yun-Hwa P; Ofori, Jack A

    2014-12-31

    Europe's recent problems with the adulteration of beef products with horse meat highlight the need for a reliable method for detecting horse meat in food for human consumption. The objective of this study was therefore to develop a reliable monoclonal antibody (mAb) based enzyme-linked immunosorbent assay (ELISA) for horse meat detection. Two mAbs, H3E3 (IgG2b) and H4E7 (IgG2a), were characterized as horse-selective, and competitive ELISAs (cELISAs) employing these mAbs were developed. The cELISAs were found to be capable of detecting levels as low as 1% of horse meat in raw, cooked, and autoclaved ground beef or pork, being useful analytical tools for addressing the health, economic, and ethical concerns associated with adulterating meat products with horse meat. However, due to cross-reaction with raw poultry meat, it is recommended that samples be heated (100 °C for 15 min) prior to analysis to eliminate possible false-positive results.

  6. MARKET CHOICES FOR BROILER CHICKEN MEAT IN THE OPINION

    Anna Augustyńska-Prejsnar

    2014-09-01

    Full Text Available Recently there has, been growing a increase in consumption of poultry meat in Poland. The most important material for slaughter poultry are broilers. Among factors that influence rising demand for poultry meat are: low price, availability of raw materials and promotional campaigns of safe nutrition. Its nutritional and sensory value makes it a choice product. University students are a specific group that has aroused the interest of nutritionists. The students’ lifestyle is characterised by high active social life and intense responsibilities, which ought to be augmented with a carefully chosen diet. The youth do not only have significant impact on the family purchasing decisions but display a strong purchasing power due to financial resources at their disposal and would in the future become mature and rational consumers. The article lists factors that determine purchasing needs, reasons for choice of markets and the consumption frequency of broiler meat. The feeling of lack of other products coupled with current sales promotions were, in the opinion of the students surveyed, often responsible for the decision to purchase of broiler chicken meat. Low price and the ease of preparation were also key reasons for the choice of this meat product. Responding students noted that skinless chicken breast fillet was most commonly consumed.

  7. Antibiotics Susceptibility Profile of Listeria Species Isolated from Poultry Wastes and Fishpond Water from Private and Institutional Farms in Ibadan, Nigeria

    Olutayo Israel Falodun; Moturayo Janet Amusan

    2017-01-01

    Introduction: Untreated waste being discharged into the environment due to proliferation of poultry and fish farms can constitute a public health threat to human. Listeria, an emerging pathogen is commonly associated with food. This study aimed at determining the antibiotic resistant pattern of Listeria species isolated from poultry droppings and fish pond water in Ibadan. Materials and Methods: Poultry waste and fishpond water samples were collected between April and July, 2016. Listeria...

  8. Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast

    Karunanayaka, Deshani S.; Jayasena, Dinesh D.; Jo, Cheorun

    2016-01-01

    Abstract Background Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. Method A total of 60 breast fillets were randomly selected, evaluated based on color L* value, and placed into 1 of 2 categories; PSE (L* > 58) or normal meat (L...

  9. The Characteristics of Meat Duck, Problems and Prevention of Off Flavor Due to Lipid Oxidation

    Procula R Matitaputty

    2010-09-01

    Full Text Available Source of poultry meat in Indonesia is currently dominated by chicken while local resources such as ducks have the potential to grow and be used as an alternative meat producer. Duck contribution towards the provision of a relatively small meat of 2.29%, compared with free-range chicken to reachs 20.33%. Sources of duck meat in Indonesia comes from local duck, and culled female ducks. Acceptance of most local duck meat is still relatively low, although in some areas local duck dishes are excellent. Meat ducks are generally less desirable, because taste and smell is different from chicken. Because consumers are not accustomed to the taste of typical meat, especially those that give the sensation of irregularities off meat – flavor or smell fishy/ rancid. Similarly, the color of duck meat is darker than that of chicken meat, high fat content of about 2.7 to 6.8%, which also influences consumer preferences. The high fat content, especially acid-unsaturated fatty acids in meat duck gives a tendency to produce off – flavors. Efforts to increase the consumption of duck meat should be based on the cause of the lack of acceptance by consumers. The smell of rancid meat duck is the most dominant cause of which is not liked by consumers. Efforts to reduce the off flavor of duck meat could be by adding antioxidant in feed stuffs.

  10. How can we improve the environmental sustainability of poultry production?

    Leinonen, Ilkka; Kyriazakis, Ilias

    2016-08-01

    The review presents results of recent life cycle assessment studies aiming to quantify and improve the environmental performance of UK poultry production systems, including broiler meat, egg and turkey meat production. Although poultry production has been found to be relatively environmentally friendly compared with the production of other livestock commodities, it still contributes to environmental impacts, such as global warming, eutrophication and acidification. Amongst different sub-processes, feed production and transport contributes about 70 % to the global warming potential of poultry systems, whereas manure management contributes about 40-60 % to their eutrophication potential and acidification potential, respectively. All these impacts can be reduced by improving the feed efficiency, either by changing the birds through genetic selection or by making the feed more digestible (e.g. by using additives such as enzymes). However, although genetic selection has the potential to reduce the resources needed for broiler production (including feed consumption), the changing need of certain feed ingredients, most notably protein sources as a result of changes in bird requirements may limit the benefits of this strategy. The use of alternative feed ingredients, such as locally grown protein crops and agricultural by-products, as a replacement of South American grown soya, can potentially also lead to improvements in several environmental impact categories, as long as such feeding strategies have no negative effect on bird performance. Other management options, such as improving poultry housing and new strategies for manure management have also the potential to further improve the environmental sustainability of the poultry industries in Europe.

  11. Turkish organic poultry sector: General evaluation and lessons from successful practices

    AKSOY, Tulin

    2014-01-01

    Considering Turkey’s success in conventional chicken industry which is around the frontlines in chicken meat and egg production in the EU, the aim of this article was to define the status and potential of organic poultry meat production in Turkey. Also we aimed to generate some advice to accelerate the progress in organic chicken meat production with a view to the successful implementations in EU and USA. In line with the purpose, we will consider the results of some of our past research on ...

  12. Genome sequences of two stress-tolerant Campylobacter jejuni poultry strains, 305 and DFVF1099

    Takamiya, Monica; Özen, Asli Ismihan; Rasmussen, Morten

    2011-01-01

    Campylobacter jejuni is a food-borne pathogen with a high prevalence in poultry meat, which in fresh unfrozen condition is the major source of campylobacteriosis. C. jejuni strains DFVF1099 and 305 are considered tolerant to several environmental stresses (T. Birk et al., J. Food Prot. 73...

  13. Developments and competitiveness of Mozambican chicken meat industry

    Carlos Alberto de Oliveira

    2015-12-01

    Full Text Available Mozambican poultry industry might be an option to facilitate people's access to animal protein, as well as to reduce the dependence on imports of the product, bringing jobs and income forth. This study aimed to characterize and to analyze the competitiveness of poultry industry in Mozambique. Porter’s Five Forces Model, which focuses on the five strengths that shape business competition, was applied. The results show a low level of competition within the industry, a limited supply of raw material and the fact that national products are commodities and competes with strong foreign participants. Domestic demand for chicken meat is increasing, but buyers base their decision mainly on price. Challenges include establishment of governance structure and policies for poultry sector and consumer welfare. Another alternative to improve the poultry industry in Mozambique is to promote technical cooperation with other countries, such as Brazil, in order to acquire specific structures for chicken production, genetic material and adequate nutrition.

  14. Radiation processing of poultry

    Niemand, J.G.; Hauser, G.A.M.; Clarke, I.R.; Thomas, A.C.

    1977-06-01

    Gamma irradiation, through its ability to inactivate microorganisms, has been shown to effectively extend the shelf life of commercially slaughtered chickens from 2-4 d to 14-21 d under normal refrigeration temperatures. Although a high percentage of carcasses were contaminated with Salmonella, the level of contamination was relatively low; the doses applied for shelf-life extention thus also served to eliminate this pathogen. Even when carcasses were artificially inoculated with Salmonella of levels several orders of magnitude higher than normal, the recommended radiation doses (3 or 5 kGy) were still capable of rendering the product 'pathogen free'. Irradiated poultry could not be distinguished organoleptically from control samples, even when twice the maximum recommended dose was applied. In conclusion, the irradiation of commercially produced poultry in South Africa with relatively low doses can be of significant benefit by (1) markedly extending the acceptable shelf life and (2) eliminating pathogenic bacteria present on the commercially available product [af

  15. Population Dynamics of Salmonella enterica Serotypes in Commercial Egg and Poultry Production ▿

    Foley, Steven L.; Nayak, Rajesh; Hanning, Irene B.; Johnson, Timothy J.; Han, Jing; Ricke, Steven C.

    2011-01-01

    Fresh and processed poultry have been frequently implicated in cases of human salmonellosis. Furthermore, increased consumption of meat and poultry has increased the potential for exposure to Salmonella enterica. While advances have been made in reducing the prevalence and frequency of Salmonella contamination in processed poultry, there is mounting pressure on commercial growers to prevent and/or eliminate these human pathogens in preharvest production facilities. Several factors contribute to Salmonella colonization in commercial poultry, including the serovar and the infectious dose. In the early 1900s, Salmonella enterica serovars Pullorum and Gallinarum caused widespread diseases in poultry, but vaccination and other voluntary programs helped eradicate pullorum disease and fowl typhoid from commercial flocks. However, the niche created by the eradication of these serovars was likely filled by S. Enteritidis, which proliferated in the bird populations. While this pathogen remains a significant problem in commercial egg and poultry production, its prevalence among poultry has been declining since the 1990s. Coinciding with the decrease of S. Enteritidis, S. Heidelberg and S. Kentucky have emerged as the predominant serovars in commercial broilers. In this review, we have highlighted bacterial genetic and host-related factors that may contribute to such shifts in Salmonella populations in commercial poultry and intervention strategies that could limit their colonization. PMID:21571882

  16. Seasonality of reproduction and production in farm fishes, birds and mammals.

    Chemineau, P; Malpaux, B; Brillard, J P; Fostier, A

    2007-03-01

    A very large majority of farm animals express seasonal variations in their production traits, thus inducing seasonal availability of fresh derived animal products (meat, milk, cheese and eggs). This pattern is in part the consequence of the farmer's objective to market his products in the most economically favourable period. It may also be imposed by the season-dependent access to feed resources, as in ruminants, or by the specific requirements derived from adaptation to environmental conditions such as water temperature in fish. But seasonal variations in animal products are also the consequence of constraints resulting from the occurrence of a more or less marked seasonal reproductive season in most farm animal species including fish, poultry and mammals. Like their wild counterparts, at mid and high latitudes, most farm animals normally give birth at the end of winter-early spring, the most favourable period for the progeny to survive and thus promote the next generation. As a consequence, most species show seasonal variations in their ovulation frequency (mammals and fish: presence or absence of ovulation; birds: variations or suppression of laying rates), spermatogenic activity (from moderate to complete absence of sperm production), gamete quality (variations in fertilisation rates and embryo survival), and also sexual behaviour. Among species of interest for animal production, fishes and birds are generally considered as more directly sensitive to external factors (mainly temperature in fish, photoperiod in birds). In all species, it is therefore advisable that artificial photoperiodic treatments consisting of extra-light during natural short days (in chickens, turkeys, guinea fowl, sheep and goats) or melatonin during long days (in goats, sheep) be extensively used to either adjust the breeding season to animal producer needs and/or to completely overcome seasonal variations of sperm production in artificial insemination centres (mammals) and breeder flock

  17. Meat Consumption Patterns among Different Income Groups in Imo ...

    This research examined meat consumption patterns among different income groups in Imo State, Nigeria. A combination of purposive and simple random sampling techniques was used to select the markets and 200 respondents. The result of cross price elasticity of meat and fish showed that they were substitute with cross ...

  18. 9 CFR 94.19 - Restrictions on importation from BSE minimal-risk regions of meat and edible products from...

    2010-01-01

    ... OF ANIMALS (INCLUDING POULTRY) AND ANIMAL PRODUCTS RINDERPEST, FOOT-AND-MOUTH DISEASE, EXOTIC... encephalopathy. (e) Meat or dressed carcasses of hunter-harvested wild sheep, goats, or other ruminants other than cervids. The meat or dressed carcass (eviscerated and the head is removed) is derived from a wild...

  19. Post-mortem changes in chicken muscle : some key biochemical processes involved in the conversion of muscle to meat

    Schreurs, F.J.G.

    1999-01-01

    The post mortem changes taking place in poultry muscular tissue and the resulting meat quality, until the moment of consumption of the meat by the consumer are described. Modern broiler chickens grow 'at the edge of what is metabolically possible'. This hypothesis is derived from the fact

  20. Detection of dietary DNA, protein, and glyphosate in meat, milk, and eggs.

    Van Eenennaam, A L; Young, A E

    2017-07-01

    Products such as meat, milk, and eggs from animals that have consumed genetically engineered (GE) feed are not currently subject to mandatory GE labeling requirements. Some voluntary "non-genetically modified organism" labeling has been associated with such products, indicating that the animals were not fed GE crops, as there are no commercialized GE food animals. This review summarizes the available scientific literature on the detection of dietary DNA and protein in animal products and briefly discusses the implications of mandatory GE labeling for products from animals that have consumed GE feed. Because glyphosate is used on some GE crops, the available studies on glyphosate residues in animal products are also reviewed. In GE crops, recombinant DNA (rDNA) makes up a small percentage of the plant's total DNA. The final amount of DNA in food/feed depends on many factors including the variable number and density of cells in the edible parts, the DNA-containing matrix, environmental conditions, and the specific transgenic event. Processing treatments and animals' digestive systems degrade DNA into small fragments. Available reports conclude that endogenous DNA and rDNA are processed in exactly the same way in the gastrointestinal tract and that they account for a very small proportion of food intake by weight. Small pieces of high copy number endogenous plant genes have occasionally been detected in meat and milk. Similarly sized pieces of rDNA have also been identified in meat, primarily fish, although detection is inconsistent. Dietary rDNA fragments have not been detected in chicken or quail eggs or in fresh milk from cows or goats. Collectively, studies have failed to identify full-length endogenous or rDNA transcripts or recombinant proteins in meat, milk, or eggs. Similarly, because mammals do not bioaccumulate glyphosate and it is rapidly excreted, negligible levels of glyphosate in cattle, pig and poultry meat, milk, and eggs have been reported. Despite