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Meat is the most valuable livestock product since it is one of the main sources of protein for human consumption. Meat quality can be evaluated according to the following parameters: pH, amount of lactic acid, volatile fatty acids, bounded water, solubility of proteins, color, and tenderness. The meat composition and physical properties of muscles have been characterized for ensuring improved eating quality. Thus, the purpose of this paper was to review the major chemical compositional and physicochemical properties of meat and, at the same time, its quality attributes and factors that affect quality of meat. A number of structural features of meat as connective tissue, muscle fibers, and tendon that attaches the muscle to the bone are visible in joint meat examined through naked eyes. Water is quantitatively the most important component of meat comprising up to 75% of weight. Meat is also composed of amino acids, fatty acids, vitamins, minerals, and other important ingredients. Quality factors perceived by consumers are related to sensory attributes (e.g., color, tenderness, and flavor), nutritional properties (e.g., calories, vitamins’ content, and fatty acids’ profile), and appearance (e.g., exudation, marbling, and visible amount of fat). However, fresh meat quality can be defined instrumentally including composition, nutrients, color, water-holding capacity, tenderness, functionality, flavors, spoilage, and contamination. Visual inspection based on sensory quality attributes and different chemical methods are used to analyze meat quality. Other methods such as computer vision and imaging spectroscopy, gas chromatographic analysis, near-infrared technology, dual-energy X-ray absorptiometry, and computerized tomography scanning are also used in the meat industry. So, the aim of the present review is to review quality characteristics of cattle meat and its composition constituents.

Background and Aim: Brucellosis is a disease occurring worldwide. Although it is mainly a cattle disease, it is extremely dangerous for humans. Milk and meat can be contaminated with Brucella. The present study aims to examine the biochemical and physicochemical indicators of the quality of milk and meat obtained from cows positively reacting to brucellosis in comparison with healthy animals. Materials and Methods: Two groups of cattle meat samples (four muscles from different parts of the carcass) were obtained during slaughter at a specialized meat processing plant, and milk samples were examined from healthy animals (10 cows) and from cows positively responding to brucellosis (10 cows). For the milk samples, federal standards (GOST 32915- 2014 and GOST 25179-2014) and an atomic absorption spectrometer "Kvant-Z ETA" were used. To evaluate the chemical composition of the meat, the "Clover" apparatus and a tissue grinder (SM-3) were used. Results: In the meat of cows that positively responded to brucellosis, compared with that of healthy animals, the amount of dry matter decreased by 1.2 times, amino ammonia nitrogen by 1.01 times, proteins by 1.2 times, fat by 1.28 times, volatile fatty acids by 1.09 times, tryptophan by 1.25 times, oxyproline by 1.14 times, and protein quality indicator by 1.21 times. Conclusion: Despite the severity of brucellosis in cattle, the biochemical and physicochemical indicators of the quality of milk and meat obtained from the healthy and contaminated animals vary, although insignificantly.

The results of microbiological studies of air samples of refrigerating chambers of meat processing enterprises are presented. The quantitative composition of the air microbiota of the chambers of the refrigerating shop was studied. It has been established that the technological regimes for cooling meat in cooled chambers (t = +4 °C) and deep freezing chambers (t = -18 °C and -22 °C) have no bacteriostatic effect on the life activity of mold fungi. The developed disinfecting preparation (hydrogen peroxide (8.0 - 10%), acetic acid (10%), peracetic acid (5.0 - 7.0%), stabilizing additives, water) ensures the destruction of sanitary-indicative microorganisms in cold rooms meat processing plants when applied at a concentration of 0.05% - 60 minutes, 0.1% - 30 minutes, 0.15% - 10 minutes and does not have a toxic effect on meat raw materials that are stored in chambers of the refrigeration shop after disinfection.

Background: The microbiological quality of red meat produced from most of the food-processing plants in Egypt has always been questionable. Aim of work: This study aimed to examine the bacteriological quality of a restaurant in the Sohag University hospital environment (air, water; worker's hands, worker's clothes, and knives) beside the meat surfaces. Methods: Bacteriological examination was performed for air, water, worker's hands, worker's clothes, and knives, in addition to the meat surfaces. Mean total bacterial count; TBC, total coliform count; TCC, total fecal coliform count; TFCC, total Escherichia coli count, and total Staphylococcus aureus were carried out. Results: The obtained results revealed that the TBC, TCC, TFCC, and total E. coli counts were higher than the recommended standard for sanitary practices. In addition, we observed that worker's clothes contain more bacterial count than the hands and knives. The knives' swabs contained less bacterial burden but still higher than the recommended guidelines. In addition, 9 bacterial isolates were consistently isolated during this study including; E. coli, Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeroginosa, Enterobacter spp, Klebsiella spp., Proteus spp, Citrobacter spp, and Serratia spp. with varying percentages of frequency across the sampling points. Whereas, none of Salmonella spp. were isolated. Conclusion: the presence of pathogenic microorganisms in this study is of special concern and meat Hygienists should be fortified to review the processes involved in the environment surrounding the meat as well as meat processing of University restaurants in Egypt.

Canada's unemployment rate increased rapidly in the spring of 2020 in response to strict public health measures. Low‐wage workers were hit particularly hard, including restaurant workers. The production and distribution of food being essential and agri‐food supply chains being resilient, other workers in the agri‐food sector were less impacted by public health measures and the pandemic. Employment in grocery stores remained steady and employment of agricultural workers, including temporary foreign workers, proved more robust than expected. Dealing with contaminated workers proved challenging in meat processing plants. Temporary plant shutdowns and slowdowns created livestock queuing problems and temporary increases in meat prices. The federal and provincial governments implemented several programs to mitigate the pandemic's adverse effects on labor markets. The pandemic will have permanent effect on labor markets, but with unemployment rates falling rapidly across Canada, recruiting and retention remain the main labor issues in agriculture.

The coronavirus disease (COVID-19) pandemic has severely impacted the meat processing industry in the United States. We sought to detail demographics and outcomes of severe acute respiratory syndrome coronavirus 2 infections among workers in Nebraska meat processing facilities and determine the effects of initiating universal mask policies and installing physical barriers at 13 meat processing facilities. During April 1–July 31, 2020, COVID-19 was diagnosed in 5,002 Nebraska meat processing workers (attack rate 19%). After initiating both universal masking and physical barrier interventions, 8/13 facilities showed a statistically significant reduction in COVID-19 incidence in

The analysis of the results of epizootic investigations carried out in the foci of foot and mouth disease and data from the study of the role of meat, meat products, meat processing waste and non-neutralized kitchen waste in the spread of the foot and mouth disease virus in a number of European countries (England, Belgium, Greece, Italy, Germany and Switzerland), the Soviet Union (Kyrgyz SSR, Latvian SSR, Magadan, Sakhalin, Leningrad and Kamchatka regions), Russian Federation (1995). Outbreaks of foot and mouth disease in Mongolia in February - March were caused by the transport of susceptible animals infected with foot and mouth disease virus and their slaughter products on the eve of the religious New Year holiday [1, 10]. Recently, the Russian Federation is free from foot and mouth disease. However, cases of the introduction of the FMD virus from neighboring countries unfavorable for this infection are recorded [8]. The greatest danger is posed by meat obtained from the slaughter of animals during the incubation period, as well as from vaccinated cattle infected with the FMD virus [2830]. The article presents the results of the indication of the FMD virus in samples from different organs and tissues infected with the FMD virus of animals. Information about the modes of disinfection of meat and meat products is presented.

Salmonella enterica is among the most important foodborne pathogens. In Ecuador, there is limited information about non-typhoidal S. enterica occurrence in raw meats, its serotype distribution, and antimicrobial resistance. In this study, we addressed this issue in 1095 retail fresh meats (chicken, pork, veal, lamb, beef, and turkey) in Quito by performing a traditional culture methodology and molecular detection. We found that S. enterica was present in 38.1% of the samples, and Salmonella Infantis was the most common serotype showing a high antibiotic resistance and a wide host range. Some host-adapted serotypes were found in uncommon sources of meat, suggesting cross-contamination and the need to implement good manufacturing practices in meat processing. High levels of multidrug resistance were found in all serotypes. There is an urgent need to identify Salmonella serotypes in food to compare with clinical data and to carry out epidemiological studies to control and prevent outbreaks and infections.

Globally, migrant and immigrant workers have borne the brunt of the COVID-19 pandemic as essential workers. They might be a Bulgarian worker at a meat processing plant in Germany, a Central American farmworker in the fields of California, or a Filipino worker at an aged-care facility in Australia. What they have in common is they are all essential workers who have worked throughout the coronavirus pandemic and have been infected with coronavirus at work. COVID-19 has highlighted the inequitable working conditions of these workers. In many instances, they are employed precariously, and so are ineligible for sick leave or social security, or COVID-19 special payments. If these are essential workers, they should get at least the same health and safety benefits of all nonessential workers. Improving the working and living conditions of migrant workers can and should be a positive outcome of the coronavirus pandemic.

Texture and color are some of the most important qualitative features of meat and its products. They affect the acceptance among consumers, and they are very important parameters of the culinary and meat industry's usefulness of meat. However, cooked meat is usually not enough soft and juicy to satisfy consumers. Researches try to find methods to improve the texture of the meat products. One method is acidic marinating meat. But there are no reports on the use of fermented dairy products (FDP) for meat marinating. The acids contained in FDP can be improved tenderness, juiciness and color of meat products. Also, the use of lower heat treatment temperature for cooking meat positively affects its sensory properties and texture. The aim of the study was the impact of meat marinating in FDP (kefir, yoghurt and buttermilk) marinating time (3, 6, 9 and 12 days) and sous-vide (SV) cooking temperature (vacuum, 60 or 80 °C, 6 h), on texture and color parameters of pork steaks. Marinating the meat increased the tenderness (lowering the hardness and chewiness) of steaks. The best results were obtained by marinating steaks in buttermilk or yoghurt for 6 or 9 days and SV cooking at 60 °C for 6 h. There was no influence of the marinade type and SV cooking temperature on L* and b* color parameters. Redness increased with marinating time and cooking temperature. Kefir and buttermilk did not affect the a* value of SV cooked steaks; however, marinating in yoghurt reduced that value.

BACKGROUND The meat industry is determined to find biodegradable packaging with properties similar to plastic. Furcellaran (FUR) and whey protein isolate (WPI) were used as a film matrix in which Borago officinalis extract (BOE) was incorporated as an antioxidant compound. The film's mechanical properties, water behavior, surface color, and antioxidant power were analyzed.Smoked hams were manufactured using two different types of film application: cured meat covered with film, smoked and cooked or hamsafter smoking, cooking and cooling. Smoked, vacuum packed ham was used as a control sample. The products were stored at 4 °C for 21 days and analyzed every 7 days. RESULTS The elongation at break (EAB) and tensile strength (TS) of FUR/WPI films without the extract were 6.30% and 20.59 MPa, respectively, and after incorporating BOE, the EAB and TS were 24.30% and 15.33 MPa, respectively. The films with BOE were darker and had greater antioxidant capacity. The water content and activity in the products with films decreased along with storage time while the control remained stable. The results of microbiological, oxidation product accumulation, and sensory analysis were comparable in all the products. CONCLUSIONS The smoking time can be reduced due to the dark color of the hams covered with BOE film. The barrier properties of those films should be increased. Other parameters were comparable to plastic packaging. The films therefore have the potential to be used instead of plastic packaging in the meat industry. © 2020 Society of Chemical Industry.

Background Raw meat is one of the commonly consumed traditional diets in Ethiopia. However, unhygienic processing and distribution practices are risky for contamination of meat leading to human infection. This study was conducted to assess the presence of multi-drug resistant E. coli with special emphasis on E. coli O157:H7 from meat of cattle and swab samples at abattoir houses and butcher shops in Jimma town, Southwest district of Ethiopia. Methodology A cross-sectional descriptive study was conducted from April to July, 2018. The isolation and identification processes passed through enrichment of samples with modified tryptone soy broth (mTSB), streaked onto MacConkey agar and Cefixime-tellurite sorbitol MacConkey agar, biochemical testing (indole and TSI), followed by latex agglutination testing. Results Out of 505 samples, 102 (20.2%) and 27 (5.4%) were positive for E. coli and E. coli O157:H7, respectively. Of these, 55 (19.3%) and 47 (21.4%) of E. coli and 17 (6.0%) and 10 (4.5%) of E. coli O157:H7 were isolated from the abattoir and butcher shop samples, respectively. A significant difference in the occurrences was observed among sample sources. Antimicrobial susceptibility test results showed that, 92.2% to 96.1% of E. coli and 85.5% to 96.3% of E. coli O157:H7 were susceptible to third generation cephalosporin, ciprofloxacin, gentamycin, kanamycin, streptomycin, and chloramphenicol. About 91.2% and 97.1% of E. coli and 88.9% and 92.6% of E. coli 0157:H7 were resistant to ampicillin and erythromycin, respectively. A total of 57 (44.2%) E. coli and E. coli O157:H7 isolates were resistant to three or more classes of antibiotics. All abattoir and butcher shop workers did not have any formal education or training certificates on food safety, and unhygienic practices were also observed. Conclusion The presence of E. coli and E. coli O157:H7 including multi-drug resistant isolates in raw meat highlights how the current meat processing and distribution practice was unhygienic. Therefore, strategies in the prevention and control of food-borne infections that could be caused by multi-drug resistant strains will depend greatly on hygienic processing and distribution practices of meat.

Bacterial contamination on the outer grained hide of cattle serves as a significant challenge to the meat and hide processing plants regarding food safety. Cattle serves as a host to several bacteria including pathogens, which may become firmly lodged on a cattle’s hide during their lifespan and can facilitate cross contamination of the underlying meat and meat processing equipment in a slaughterhouse. In this study, the efficacy of sodium dichloroisocyanurate dehydrate (SDCIC), which belongs to N-halamine group of compounds is evaluated on inhibition of the natural-borne bacteria from the haired surface of cattle hide. Spray-washing with 0.25%, 0.50% and 0.75% aqueous SDCIC solutions reduced total aerobic bacteria on hide surface by 1.6 and 2.37 and 3.57 log CFU/50 cm2 respectively in 5 min. Similarly, in comparison with water spray, a 5 min treatment with 0.25, 0.50 and 0.75% SDCIC resulted in a reduction of Enterobacteriaceae (ENT) and related gram-negative bacilli (gnEB) counts by 1.2, 2.22 and 4.22 log CFU/50 cm2 respectively. The highest reduction of E.coli recovery of 1.48 log CFU/50 cm2 was obtained with a spray treatment of 0.75% SDCIC in 1 minute. Likewise, 0.75% SDCIC spray treatment resulted in 2.5 and 3.65 log CFU/50 cm2 reduction of Salmonella in 1 and 5 min, respectively in comparison to their respective controls. Leather from treated hides was tested to evaluate the effects of N-halamine solutions on structural, mechanical and subjective properties of produced leather in which no major detrimental impacts were found.

Considering the issue of proper veterinary and sanitary control over the production of sausage products, identification of their quality and safety criteria is extremely important. The aim of our research was to carry out a comparative analysis of the quality and safety of sausage products “Miasna Hyldia” of Ltd Zhytomyr Meat Processing Plant i VTF “Marian” Ltd, which is implemented in the trade network of Zhytomyr. The research and production experiment was carried out in the conditions of the sanitary-hygienic laboratory and bacteriological laboratory of the State Institution “Zhytomyr Regional Laboratory Center of the Ministry of Health of Ukraine”. Samples of sausages (6 samples of each species) were taken directly from the trading kiosks of Zhytomyr in the autumn season. According to organoleptic studies, the sausages boiled and smoked by both producers had a dry, durable, elastic shell, mold, and no mildew; the consistency of the section was dense both at the periphery and in the center; noted pink, uniform coloring of minced meat on the cut, white pork. Samples of cooked sausages were made by both manufacturers: there was no dry, elastic shell without damage, mucus and mold; minced sausage slices were evenly colored, white pork. The texture of the sausages was elastic, the taste of the sausages and wipes was juicy, with the inherent taste and aroma of these products, without the foreign smell and taste, moderately salty. According to the results of bacteriological studies, which were carried out in accordance with the requirements of regulatory documents, bacteria of the group of Escherichia coli were detected in the samples of sausages “Shynkova” and “Sardelky with cheese” manufactured by Ltd VTF Marian. In the samples of “Shynkova” sausage “Miasna Hildiya” Ltd “Zhytomyr Meat Processing Plant” the salt content was 2.6 % at the rate of 2.5 %. According to the regulatory requirements, the permissible content of sodium nitrite is up to 0.005 %, and in the samples of the “Miasna Hildiya” sausage “Molochna”, the Zhytomyr meat processing plant Ltd, this indicator reached 0.0082 %. To increase the safety of sausages, we propose to use a natural dye by the method of Kovbasenko V. M., Gorobeya O. M. (2001), which is made from the blood of slaughter animals by stabilizing its 2–3 % table salt and treatment with 6 % or 9 % alcohol solution of acetic acid and gives the sausages a stable color. To eliminate the risk of hazards in the production of sausages, it is necessary to apply an effective system of quality control and safety according to the HACCP system using critical points of veterinary and sanitary control from procurement of raw materials to processing into meat products, storage, transportation and sale.

Plant extracts contain large amounts of bioactive compounds, mainly polyphenols. Polyphenols inhibit the growth of microorganisms, especially bacteria. Their mechanism of action is still not fully understood but may be related to their chemical structure. They can cause morphological changes in microorganisms, damage bacterial cell walls and influence biofilm formation. Polyphenols also influence protein biosynthesis, change metabolic processes in bacteria cells and inhibit ATP and DNA synthesis (suppressing DNA gyrase). Due to the antioxidant and antibacterial activity of phenolic compounds, plant extracts offer an alternative to chemical preservatives used in the meat industry, especially nitrates (III). They can inhibit the growth of spoilage and pathogenic microflora, suppress oxidation of meat ingredients (lipids and proteins) and prevent discoloration. In this paper, we describe the factors that influence the content of polyphenols in plants and plant extracts. We present the antimicrobial activities of plant extracts and their mechanisms of action, and discuss the effects of plant extracts on the shelf-life of meat and meat products.

The present study aimed to isolate Arcobacter spp. and Campylobacter spp. from beef meat samples including cattle carcasses, cube meat and minced meat, and to determine the antibacterial susceptibility and genetic diversity of the recovered isolates. One hundred beef carcass surface samples from slaughterhouses and 100 beef meat samples (50 samples of cube meat and 50 minced meat) taken from different retail units were analysed. Of the examined samples, 17 (8.5%) and 43 (21.5%) were positive for Arcobacter spp. and Campylobacter spp. respectively. Twenty Arcobacter and 53 Campylobacter isolates were obtained from positive samples. Both Arcobacter and Campylobacter were concurrently isolated from 7 (3.5%) of the 17 positive samples. Arcobacter butzleri (18 isolates) and Campylobacter jejuni (37 isolates) were the most commonly isolated species. The results of Enterobacterial Repetitive Intergenic Consensus Polymerase Chain Reaction revealed extensive genetic heterogeneity among both Arcobacter and Campylobacter isolates. Seventeen and 30 different genotypes were identified in 18 A. butzleri and 37 C. jejuni isolates, respectively. Each of A. cryaerophilus, C. fetus and C. hyointestinalis isolates had two genotypes. Three and seven genotypes were identified in five C. lari and in seven C. coli isolates, respectively. While 5% of 20 Arcobacter isolates were resistant to amoxicillin-clavulanic acid, 5% of the isolates were resistant to neomycin. Of the 53 Campylobacter isolates, 9.43%, 22.64%, 7.54% and 3.77% were resistant to enrofloxacin, neomycin, tetracycline and streptomycin, respectively. Contaminated beef carcasses, cube meat and minced meat with various species and subspecies of arcobacters and campylobacters may pose a risk factor for human infections. Our study reveals the necessity of improving the hygiene quality in slaughterhouses and other meat processing units as there are different sources of contamination.

Aqueous extract of ginger (Zingiber ofcinale) was investigated for its effect as a natural tenderizing agent in thigh meat obtained from spent hens of commercial layer stock. Te thigh portion obtained after slaughter and dressing of spent hens were treated with five treatment solutions viz. 0.2% papain as positive control (T1), naive control without any treatment (T2); 2% Ginger Extract (T3); 4% Ginger Extract (T4); and 6% Ginger Extract (T5). The samples were kept for 24 hours at 4oC and then divided into two groups. One group of samples was analyzed for various physico-chemical, tenderizing and sensory parameters to ascertain the effect of the Ginger Extract. The results revealed that with increasing Ginger Extract level, there was an increase in pH, moisture content and water holding capacity while as decrease in hydroxyproline content and collagen content, thereby decreasing the toughness and thus desirably improving the tenderness of spent hen meat. Ginger Extract also improved sensory parameters like appearance, favor, tenderness, juiciness and overall acceptability scores. The other group of samples was cooked for 35 minutes in 1.5% salt solution. Ginger Extract increased the product yield, pH and moisture content and decreased the shear force value in cooked samples. Ginger Extract also imparted better appearance, color and tenderness scores in cooked samples. Although all levels of Ginger Extract improved the quality of meat, however, the best results were found for 6% Ginger Extract. It was concluded that ginger is a potential natural tenderizer and can thus be explored for its role in the meat processing industry to improve the overall quality of otherwise less valued tougher spent hen meat.

Various processing methods have a great impact on the physiochemical and nutritional properties of meat that are of health concern. Hence, the postmortem processing of meat by different methods is likely to intensify the potential effects on protein oxidation. The influence of meat protein oxidation on the modulation of the systemic redox status and underlying mechanism is well known. However, the effects of processed meat proteins isolated from different sources on gut microbiota, oxidative stress biomarkers, and metabolomic markers associated with metabolic syndromes are of growing interest. The application of advanced methodological approaches based on OMICS, and mass spectrometric technologies has enabled to better understand the molecular basis of the effect of processed meat oxidation on human health and the aging process. Animal studies indicate the involvement of dietary proteins isolated from different sources on health disorders, which emphasizes the impact of processed meat protein on the richness of bacterial taxa such as (Mucispirillum, Oscillibacter), accompanied by increased expression of lipogenic genes. This review explores the most recent evidences on meat processing techniques, meat protein oxidation, underlying mechanisms, and their potential effects on nutritional value, gut microbiota composition and possible implications on human health.

This study determined the association of cold-related symptoms with workplace temperature and thermal insulation of clothing among Thai chicken industry workers. Three hundred workers were interviewed regarding cold-related symptoms, which were regressed on worksite temperature and protective clothing. In total, 80% of workers reported respiratory symptoms; 23%, cardiac symptoms; 62%, circulation disturbances; 42%, thirst; 56%, drying of the mouth; and 82%, degradation of their performance. When adjusted for personal characteristics, respiratory symptoms were 1.1‒2.2 times more prevalent at −22‒10°C than at 10‒23°C. At −22‒10°C, cardiac symptoms increased by 45%, chest pain by 91%, peripheral circulation disturbances by 25%, and drying of the mouth by 57%. Wearing protective clothing with at least 1.1 clo units was associated with marked reductions in symptom prevalence. Therefore, temperatures lower than 10°C increased prevalence of cold-related symptoms, which are largely preventable by appropriate clothing use.

A b s t r a c t: The meat industry has undergone substantial changes over the previous several decades due to development of new technologies in primary production (food animals on farm) – precision livestock farming, sensing systems; slaughter & dressing – automation and robotization; and meat processing – precision fermentation, 3-dimensional printed meat. The current, traditional meat inspection (ante-mortem and post-mortem), based on visual inspection, palpation and incision, had not been changed since the end of the nineteenth century. Although this traditional approach was effective at the time it was introduced for detection of classical zoonoses (brucellosis, tuberculosis, cysticercosis, anthrax infection), it was not fully efficient in terms of the current needs for consumer protection. Namely, public health hazards associated with meat are, nowadays, connected to zoonotic food (meat) borne pathogens (Salmonella, Campylobacter, Shiga toxin-producing E. coli, Listeria monocytogenes), faecally excreted by healthy animals, which are responsible for the majority of human illnesses attributed to meat consumption; traditional meat inspection cannot respond effectively to detect these food borne hazards, but can even increase cross-contamination due to palpation and/or incision procedures. Therefore, there is a need to develop a novel, modern meat inspection system which will be risk-and evidence-based – the meat safety assurance system or carcass safety assurance system. Such a modern system should be based on risk management and meat inspection protocols supported by analysis of Food Chain Information/Harmonised Epidemiological Indicators in the farm-to-chilled carcass continuum. Keywords: meat safety, assurance system, meat inspection, cultured meat.

Хорошо известно, что свиноводство является одной из самых рентабельных отраслей животноводства и способна в короткие сроки увеличить производство мяса при низких затратах кормов на производство единицы продукции. Именно поэтому создаются и функционируют промышленные комплексы и мелкие товарные хозяйства по выращиванию свиней. Однако наличие тканевых гельминтозов в организме живых животных и свинине существенно влияет на эффективность откорма, качество мяса и биологическую безопасность продукции. Примерно от 2 до 5% туш свиней регистрируются, как пораженные тканевыми паразитами. В Российской Федерации содержится около 25 млн. свиней, потому можно предположить, что свыше 1 млн. свиней являются больными, т.е они неэффективно откармливаются и являются источником возбудителей, опасных для здоровья человека. Вместе с тем существуют методы прижизненной диагностики паразитозов свиней и их применение могло бы существенно повысить экономическую эффективность свиноводческой отрасли улучшить эпидемическую ситуацию по гельминтозам во всех регионах страны. Целью исследования являлось разработка тест-системы на основе ELISA и оценка ее эффективности на убойных животных в некоторых регионах Центрального Федерального Округа. Параметры тест системы отрабатывали на 96 луночных планшетах, в качестве антигена использовали полные экстракты водно-солевых растворов паразитов – E.granulosus, T.spiralis, C.cellulosae, Sarcocystis spp. Сыворотки крови доставлялись с мясокомбинатов на которых производился убой свиней и сопровождались протоколом ветеринарно-санитарной экспертизы. Из 550 проверенных сывороток крови 43 имели антитела т.е. дали положительный ответ в мультиантигенном тесте. По протоколу экспертизы были зарегистрированы 25 туш, пораженных тканевыми паразитами.

In the conditions of large pig breeding complexes in the raw material base of Smolmyaso OJSC andPavlovskaya Sloboda Meat Processing Plant OJSC, in the period of 2010-2015, research and production experiencewas conducted to study the productivity and biological features of domestic and western breeding pigs. Experimentalyoung stock from 2 months age till reaching the live weight of 100 kg was kept in the control growing. Theconditions of keeping, feeding and slaughter of young pigs were identical. When young pigs reached 95-105 kg inlive weight, they were evaluated by their own productivity and slaughter indices.In the process of research, it was found that among the domestic and Canadian young stock, the highestprecocity and growth rate was characterized by three-breed hybrid young stock, obtained by crossing hybrid sowswith Duroc boars. The results of the control slaughter showed that among the domestic and Canadian young stock,the best slaughter indices were characterized by the three-breed hybrid young.It was established that the three-breed cross young pigs of the Canadian breeding reached the pre-slaughter liveweight 22 days earlier compared to the domestic one, the average daily weight gain was 134.1 g higher, the slaughteryield was 2.3% higher. Thus, the three-breed commercial young stock of Canadian breeding reliably surpasses thepigs of domestic breeding.The calculation of the economic efficiency of growing young pigs shows that the additional income from thesale of 1 head of Canadian breeding is 1.5 thousand rubles (23 US dollars) compared with the domestic breeding.Based on the research results, it was recommended that pig farms engaged in breeding and growing domesticpigs, should strengthen breeding to improve the fattening and meat qualities of pigs. To obtain commercial youngpigs with high fattening and meat qualities, it is recommended to use Canadian pigs more extensively.

The ability ofThe samples were taken from raw materials, semi-finished and final products, as well as food contact surfaces inthe production hall and deli meat packaging department. The number ofThe prevalence ofIn this study, the effectiveness of various disinfectants against planktonic bacteria and Listeria biofilm was observed. For the majority of disinfectants, the extension of time exposure increased bacteria elimination from the biofilm. The presence of blood resulted in reduction of the antilisterial action of most of the disinfectants applied at low concentrations.

In this study, we investigated the incidence of Listeria monocytogenes in the receiving meat, the meat products, the personnel and the environment of a vertically integrated company in Northern Greece owing a processing plant and three trading facilities. A total of 303 samples were examined from the receiving raw meat, raw meat preparations, ready-to-eat meat products, processing surfaces and the environment of these facilities as well as the food handlers' hands and nasal cavities. MALDI-TOF MS was used for Listeria identification; from the 22 (7·26%) positive to Listeria spp. isolates, 12 (3·96%) identified as L. monocytogenes, eight (2·64%) as Listeria innocua and two (0·66%) as Listeria welshimeri. Molecular serotyping of L. monocytogenes isolates by multiplex PCR revealed 11 strains belonging to serogroup IIa (1/2a and 3a) and one to IIc (1/2c and 3c). The assay for the detection of the virulence-associated genes revealed eight isolates carrying all the examined genes (inlA, inlB, inlC, plcA, prfA, actA, hlyA and iap) and four carrying all except the actA gene. Eleven (91·7%) of the isolates showed a strong ability to form biofilm. All isolates were multidrug resistant. The MALDI-TOF Main Spectrum Profile (MSPs), revealed three clusters: one with five isolates (four from environmental samples and one from a food handler), one with five isolates (all from environmental samples) and one with two isolates (both from raw meat products). MALDI-TOF MS seems to be a reliable tool for the identification of niches and contamination routes in processing plants, contributing also to the evaluation and improvement of the applied preventive measures to control L. monocytogenes.

The present study analyzed the influence of horse age, substances used for marinating, and frozen storage on the quality of horse meat. It was conducted on the samples of the longest thoracic muscle, obtained from 12 carcasses of horses (aged 4–7 and 8–12 years). Among the analyzed samples, a higher fat content (p &lt, 0.05) was found in the meat obtained from the carcasses of older horses. The pH value of the meat samples was influenced by the treatment applied (p &lt, 0.05). Of the substances used for marinating, malic acid caused a decrease in the pH of the meat obtained from young horses (p &lt, 0.05). A similar effect was observed with the addition of phosphates to malic acid-marinated meat. On the other hand, the use of phosphates for marinating resulted in an increase in the pH of the meat obtained from older horses (p &lt, 0.05). The substances used for marinating the horse meat did not significantly affect the reduction in cutting force values. Furthermore, the values of shear force, hardness, stiffness, gumminess, and chewiness of the meat increased with horse age (p &lt, 0.05). An influence on the color parameters a* and b* of the meat was found for the interaction between age, storage period, and the type of treatment (p &lt, 0.05). The use of lactic acid and malic acid for marinating the meat of young horses caused a decrease in the proportion of red color (4.67 and 3.43) and an increase in the proportion of yellow color (3.81 and 1.71), especially after 3 months of freezer storage. All the substances used for marinating (except for phosphates) were associated with higher (p &lt, 0.05) thermal and forced drips of meat from the carcasses of both young and older horses during each storage period, in comparison to the control. The interaction between age and the type of treatment had an influence on the tenderness and juiciness of the horse meat (p &lt, 0.05). In sensory evaluation, it was noted that the interaction between age and the treatment procedure influenced the tenderness and juiciness of the meat samples (p &lt, 0.05). There is still a need for further research to increase knowledge regarding how to improve the quality of horse meat, and ultimately increase the demand from consumers and meat processing plants.

Worldwide exceptionally many COVID-19 clusters were observed in meat processing plants. Many contributing factors, promoting transmission, were suggested, including climate conditions in cooled production rooms favorable for environmental transmission but actual sampling studies are lacking. We aimed to assess SARS-CoV-2 contamination of air and surfaces to gain insight in potential environmental transmission in a large Dutch meat processing plant experiencing COVID-19 clusters.We performed SARS-CoV-2 screening of workers operating in cooled production rooms and intensive environmental sampling during a two-week study period in June 2020. Sampling of air (both stationary and personal), settling dust, ventilation systems, and sewage was performed. Swabs were collected from high-touch surfaces and workers’ hands. Screening of workers was done using oronasopharyngeal swabs. Samples were tested for presence of SARS-CoV-2 RNA by RT-qPCR.Of the 76 (predominantly asymptomatic) workers tested, 27 (35.5%) were SARS-CoV-2 RNA positive with modest to low viral loads (Ct≥29.7). In total, 6 out of 203 surface swabs were positive (Ct ≥38), being swabs taken from communal touchscreens/handles. One of the 12 personal air samples and one of the 4 sewage samples were positive, RNA levels were low (Ct≥38). All other environmental samples tested negative.Although one-third of workers tested SARS-CoV-2 RT-PCR positive, environmental contamination was limited. Hence widespread transmission of SARS-CoV-2 via air and surfaces was considered unlikely within this plant at the time of investigation in the context of strict COVID-19 control measures in place.

Simple Summary In New Zealand, every year, more than two million calves between four and seven days of age are sent to meat processing premises. At present, the only information related to calf welfare that is routinely collected is the mortality rate before slaughter. This study aims to describe the status of calves in lairage using animal-based indicators of welfare status that are non-invasive and easy to evaluate. We made 23 visits to 12 meat processing premises across New Zealand. Data collection involved a group-level assessment of nearly 6000 calves in 102 pens, followed by non-invasive measurements on 504 individual calves. We rarely observed calves coughing or engaging in play behaviour. In each pen, faecal soiling occurred on at least one calf, and the percentage of calves affected in each pen ranged from 1% to 48%. Observation on individual calves found that more than 60% had signs of dehydration, and nearly 40% had some faecal soiling present. In conclusion, the most commonly observed potential indicators (dehydration and diarrhoea) were linked to conditions known to be common causes of morbidity, mortality, and compromised welfare. Both dehydration and diarrhoea can be easily assessed in the field, making them potential indicators of welfare for young calves during transport and lairage. Abstract In New Zealand, over two million dairy calves between four and seven days of age are sent to meat processing premises every year. There is a need to develop protocols for holistically assessing the welfare of calves sent to slaughter in the first week of life. This study aimed to determine the prevalence of potential animal-based indicators of the welfare state in bobby calves in lairage. The study observed calves in lairage between June and October 2016. Data collection involved assessing groups of calves in pens followed by non-invasive measurements on up to five calves within each pen. We made 23 visits to 12 meat processing premises with group-level observations made on 5910 calves in 102 pens, followed by a non-invasive examination of 504 calves. During the group level observations, none of the calves had their heads tilted or were panting, and coughing and play behaviour were observed in only 1% of pens. In contrast, at least one calf had faecal soiling in all the observed pens, with the percentage of calves affected in each pen ranging from 1% to 48%. In the individual observations, more than 60% of calves had signs of some degree of dehydration, and nearly 40% had some faecal soiling present. In addition, 24% of calves had a respiratory rate over 36 breaths per minute, considered higher than normal. The change in prevalence of some indicators—as time spent in lairage increased or as the calving season progressed—is worth further exploration. Identification of prevalent animal-based indicators facilitates better understanding of the welfare status of young calves in lairage, and these should be incorporated into more holistic calf welfare assessment schemes.

Iron-porphyrin is a very important substance in organisms, especially in animals. It is not only the source of iron in human body, but is also the catalytic center of many reactions. Previous studies suggested that adequate intake of iron was important for the health of human, especially for children and pregnant women. However, associated diseases caused by iron over-intake and excessive meat consumption suggested its potential harmfulness for human health. During meat processing, Iron-porphyrin will cause the oxidation of proteins and fatty acids. In the gastrointestinal tract, iron-porphyrin can induce the production of malondialdehyde, fats oxidation, and indirectly cause oxidation of amino acids and nitrates etc. Iron-porphyrin enters the intestinal tract and disturbs the balance of intestinal flora. Finally, some common measures for inhibiting its activity are introduced, including the use of chelating agent, antioxidants, competitive inhibitor, etc., as well as give the hypothesis that sodium chloride increases the catalytic activity of iron-porphyrin. The purpose of this review is to present an overview of current knowledge about the changes of iron-porphyrin in the whole technico- and gastrointesto- processing axis and to provide ideas for further research in meat nutrition.

Background: Crimean-Congo hemorrhagic fever (CCHF) is a viral zoonosis. The ranchers, butchers and slaughterhouse workers run the risk of contracting the disease more than others. Objectives: The aim of present study was evaluation of occupational behaviors and practice of butchers and meat industry workers regarding CCHF based on the health belief model (HBM). Methods: The present descriptive-analytical study was carried out on 207 local butchers working in slaughterhouses who were selected by cluster sampling in Qom city in the first six months of 2019. To collect data, a researcher-made questionnaire based on the HBM constructs was used. Validity and reliability of questioner has been verified. The data were analyzed by SPSS21 software using Regression analysis and Pearson correlation coefficient. Results: A total, 141 (68.12%) of the participants used personal protective equipment including appropriate workwear, gloves, mask, goggles and boots when they had direct contact with raw meat products. There were statistically significant positive relationships between CCHF preventive behaviors and perceived barrier structures (P =0.003), perceived benefits (P =0.004), perceived severity (P =0.002), perceived susceptibility (P=0.001) and cues to action (P =0.001). Based on the results of the linear regression analysis, perceived susceptibility was able to predict 96% of the variance of CCHF preventive behaviors in Qom’s butchers. Conclusions: Perceived susceptibility was a predictor of CCHF preventing behaviors; thus, it is suggested that future plans and programs based on the HBM should emphasize increasing perceived susceptibility and other constructs of this pattern to improve the disease-preventing behaviors of butchers.

The results of a voluntary screening campaign for the presence of anti-SARS-CoV-2 serum antibodies are presented, performed on workers in the highly industrialized province of Modena in northern Italy in the period 18 May–5 October 2020. The employment activities of the subjects that tested positive for anti-SARS-CoV-2 IgM and/or IgG antibodies were determined and classified using the International Standard Industrial Classification of All Economic Activities (ISIC). The distribution across different sectors was compared to the proportion of workers employed in the same sectors in the province of Modena as a whole. Workers with anti-SARS-CoV-2 serum antibodies were mainly employed in manufacturing (60%), trade (12%), transportation (9%), scientific and technical activities (5%), and arts, entertainment and recreation activities (4.5%). Within the manufacturing sector, a cluster of workers with positive serological tests was observed in the meat processing sector, confirming recent data showing a possible increased risk of SARS-CoV-2 infection in these workers.

Abstract Developing efficient and promising tenderising techniques for postmortem meat is a heavily researched topic among meat scientists as consumers are willing to pay more for guaranteed tender meat. However, emerging tenderising techniques are not broadly used in the meat industry and, to some degree, are controversial due to lack of theoretical support. Thus, understanding the mechanisms involved in postmortem tenderisation is essential. This article first provides an overview of the relationship of ageing tenderisation and calpain system, as well as proteomics applied to identify protein biomarkers characterizing tenderness. In general, the ageing tenderisation is mediated by multiple biochemical activities, and it can exhibit better palatability and commercial benefit by combining other interventions. The calpain system plays a key role in ageing tenderisation functions by rupturing myofibrils and regulating proteolysis, glycolysis, apoptosis and metabolic modification. Additionally, tenderising techniques from different aspects including exogenous enzymes, chemistry, physics and the combined methods are discussed in depth. Particularly, innovation of home cooking could be recommended to prepare relatively tender meat due to its convenience and ease of operation by consumers. Furthermore, the combined interventions provide better performance in controlled tenderness. Finally, future trends in developing new tenderising techniques, and applied consideration in the meat processing industry are proposed in order to improve meat quality with higher economical value. Graphical abstract

The packaging protects food from actions of external agents, from alterations and contaminations, in addition to adulteration. Edible films are structures produced from biopolymers, which can replace non-biodegradable packaging. These films have been formulated with naturally polymers of polysaccharides, lipids and proteins, isolated or combined with each other. Edible films produced with polysaccharides and proteins are transparent and flexible, although proteins films are less resistant. They act as a barrier, protecting food and increasing shelf life. Additionally, they can carry antimicrobial and antioxidant compounds, being called active films. The antioxidant power is proportional to the amount of the compound added. Natural extracts such as green tea, cloves, ginger and others can be incorporated into the films, wich could improving the mechanical properties of the films and the characteristics of the food. The use of active edible films has been evaluated in the meat industry as an alternative packaging. This review aims to address the use of edible films added with vegetable compounds, with antimicrobial and antioxidant activity, applied to meat products. El envase protege los alimentos de la acción de agentes externos, de cambios y contaminación, además de la adulteración. Las películas comestibles son estructuras producidas a partir de biopolímeros, que pueden reemplazar los envases no biodegradables. Estas películas se han formulado con polímeros naturales de polisacáridos, lípidos y proteínas, aislados o combinados entre sí. Las películas comestibles producidas con polisacáridos y proteínas son transparentes y flexibles, aunque las proteínas son menos resistentes. Actúan como una barrera, protegiendo los alimentos y aumentando la vida útil. Además, pueden transportar compuestos antimicrobianos y antioxidantes, que se denominan películas activas. El poder antioxidante es proporcional a la cantidad de compuesto agregado. Se pueden incorporar a las películas extractos naturales como té verde, clavo, jengibre y otros, lo que puede mejorar las propiedades mecánicas de las películas y las características del alimento. El uso de películas comestibles activas se ha evaluado en la industria cárnica como envasado alternativo. Esta revisión tiene como objetivo abordar el uso de películas comestibles añadidas con compuestos vegetales, con actividad antimicrobiana y antioxidante, aplicadas a productos cárnicos. A embalagem protege o alimento de ação de agentes externos, de alterações e contaminações, além de adulterações. Filmes comestíveis são estruturas produzidas a partir de biopolímeros, que podem substituir as embalagens não biodegradáveis. Esses filmes têm sido formulados com polímeros de ocorrência natural de polissacarídeos, lipídeos e proteínas, isolados ou combinados entre si. Filmes comestíveis produzidos com polissacarídeos e proteínas são transparentes e flexíveis, embora os proteicos sejam menos resistentes. Agem como barreira, protegendo o alimento e aumentando a vida de prateleira. Adicionalmente, podem carrear compostos antimicrobianos e antioxidantes, sendo denominados filmes ativos. O poder antioxidante é proporcional à quantidade do composto adicionado. Extratos naturais como chá verde, cravo, gengibre e outros podem ser incorporados aos filmes, que podem melhorar as propriedades mecânicas dos filmes e as características do alimento. A utilização de filmes comestíveis ativos têm sido avaliados na indústria de cárneos como embalagem alternativa. Esta revisão, tem por objetivo abordar a utilização de filmes comestíveis adicionados de compostos vegetais, com atividade antimicrobiana e antioxidante, aplicados em produtos cárneos.

The increasing demand for natural products is currently transforming the meat industry, making grass-fed and finished beef a valuable option for improving profits. However, the transformation of conventional operations to grass-fed systems comprises many modifications, such as logistical, technological, and financial that could be very complex and expensive, involving economic risk. Therefore, in this study, we analyzed the growth curve, critical economic traits, and carcass quality and finished characteristics over several consecutive years in closely related grass-fed and finished Angus steers, to reduce the genetic effect on the results. We found that grass-fed steers require around 188 additional days to reach the market weight (approx. 470 kg) and had approximately 70% less average daily gain compared to the grain-fed and finished steers. Regression analysis demonstrated an interaction between feed and age (P

BACKGROUND: Occupational skin disease (OSD) is a common health issue in the food processing sector. However, risk factors for OSD are suspected to differ according to the nature of the operation. OBJECTIVE: To ascertain if the risk factors for OSD vary depending on the type of food processing operation, namely meat processing vs. a commercial bakery. METHODS: Participants were asked to answer questions regarding workplace exposures and the current skin condition of their hands. Bivariate analyses were conducted to identify differences between the two participating operations. RESULTS: The meat processing workers were more likely to have wet work exposure, used hand sanitizer more often and changed their gloves more frequently. These findings from meat processing represented a statistically significant difference compared to the commercial bakery workers. Also, workers from meat processing reported more severe skin symptoms. CONCLUSIONS: Risk factors for OSD apparently differ between types of food processing operations. Differences in the nature of skin symptoms were also found between the two participating operations. It is therefore suggested that future studies examining OSD within the food processing sector should evaluate this health effect based on the nature of operations rather than the sector as a whole.

Microstructural factors associated with surface iridescence in cooked, cured pork products were investigated. Meat iridescence is a commonly observed physical phenomenon in raw meat and meat products that consist of intact muscle tissue. Since the purchase decision of consumers is mainly driven by the first impression of meat color and appearance, products showing colorful iridescence may be rejected. Four different muscles (RF: M. rectus femoris, BF: M. biceps femoris, ST: M. semitendinosus, and LD: M. longissimus thoracis et lumborum) were brine-injected, cooked, sliced, and iridescence was evaluated by digital image analysis and sensory analysis. Sarcomere lengths, fiber diameters, and surface microstructure were analyzed in iridescent and noniridescent sections. Highest iridescence extent by image analysis was found in LD (37.3 ± 16.4%), and highest overall iridescence score (extent and intensity, 6.11 ± 1.78) was observed in BF. Sarcomere lengths did not differ significantly between iridescent (1.05 ± 0.09 µm LD) and noniridescent areas (1.08 ± 0.94 µm LD) within muscles (p > 0.05). Iridescent sections showed smooth and ordered surface structures with cross-sectioned myofibers, whereas in noniridescent sections, surfaces were more unstructured and myofibers obliquely cut. The results of the study indicate that the sarcomere length and fiber diameters may thus be only of minor importance for the explanation of meat iridescence in cooked meat products and are rather related to multiple scattering and absorption effects on smaller structural entities such as the myofilament lattice or larger entities such as fiber bundles. PRACTICAL APPLICATION: Iridescence can be a problem for the meat industry due to consumers concerns about green-iridescent colors in meat. The underlying mechanisms and structures have not yet been fully clarified, and thus no practical solutions to eliminate iridescence have been found so far. This research presents new insights into the structural attributes that are interrelated with meat iridescence and shows that iridescence is rather influenced by cutting angle of muscle fibers and surface homogeneity than by muscle fiber diameters or sarcomere lengths. This should be considered by the industry when seeking for ways to reduce the potential problem of iridescence.

Salmonella is a common cause of foodborne illness in the United States and often is linked to chicken products. Salmonella contamination has been associated with meat processing facility characteristics, such as the number of employees (i.e., hazard analysis critical control point [HACCP]-based definition of size). The risk factors for Salmonella contamination in U.S. poultry have not been evaluated since implementation of the New Poultry Inspection System (NPIS) in 2014. The goal of this study was to determine whether risk factors for Salmonella contamination changed after implementation of the NPIS. Presence or absence of Salmonella in whole chicken carcasses was modeled using microbiological testing data collected from 203 poultry processing establishments by the U.S. Department of Agriculture Food Safety and Inspection Service between May 2015 and December 2019. A model was fit using generalized estimating equations for weekly presence or absence of Salmonella, and production volume, geographic location, and season were included as potential covariates among other establishment demographics. Odds ratios (ORs) and 95% confidence intervals (CIs) were calculated from the marginal model. Of the 40,497 analyzable samples, 1,725 (4.26%) were positive for Salmonella. Odds of contamination was lower among establishments slaughtering ≥10,000,000 birds per year (OR = 0.466; 95% CI, [0.307, 0.710]) and establishments producing ready-to-eat finished products (OR = 0.498; 95% CI, [0.298, 0.833]) and higher among establishments historically (previous 84 days) noncompliant with HACCP regulations (OR = 1.249; 95% CI, [1.071, 1.456]). Contamination also significantly varied by season and geographic region, with higher odds of contamination during summer and outside the MidEast Central region. These results support continuation of targeted food safety policies and initiatives promoting pathogen reduction by establishments with smaller volumes and those noncompliant with HACCP regulations. HIGHLIGHTS

The current SARS-COVID-19 crisis has demonstrated the dangers that airborne virus (AV) pandemics pose to the health of all workers (particularly in the meat processing industry), the economic health of the food industry, and food security. The impact that the current pandemic has had on the food industry points to the need for a proactive rather than reactive approach towards preventing future AV outbreaks. Such a proactive approach should be based on empirical assessments of current AV food safety practices and the development of more robust practices tailored to the culture and needs of the food industry. Moreover, a proactive approach is necessary in order to better prepare the food industry for future AV outbreaks, protect the health of workers, reduce disparities in AV occupational health risks, and enhance the safety of the food supply chain. The aim of this review is to make the case for a new food safety research paradigm that incorporates the intensive study of airborne viruses under conditions that simulate food industry work environments.

Salmonellosis is the second most reported gastrointestinal disorder in the EU resulting from the consumption of Salmonella-contaminated foods. Symptoms include gastroenteritis, abdominal cramps, bloody diarrhoea, fever, myalgia, headache, nausea and vomiting. In 2018, Salmonella accounted for more than half of the numbers of foodborne outbreak illnesses reported in the EU. Salmonella contamination is mostly associated with produce such as poultry, cattle and their feeds but other products such as dried foods, infant formula, fruit and vegetable products and pets have become important. Efforts aimed at controlling Salmonella are being made. For example, legislation and measures put in place reduced the number of hospitalizations between 2014 and 2015. However, the number of hospitalizations started to increase in 2016. This calls for more stringent controls at the level of government and the private sector. Food handlers of “meat processing” and “Ready to Eat” foods play a crucial role in the spread of Salmonella. This review presents an updated overview of the global epidemiology, the relevance of official control, the disease associated with food handlers and the importance of food safety concerning salmonellosis.

Staphylococcus aureus is Gram-positive bacterium commonly associated with food poisoning diseases. This pathogen is responsible for food-borne illnesses outbreaks associated with the consumption of food especially meat products. The aims of this study were to evaluate the ability of Staphylococcus aureus recovered from food contact surfaces in meat processing environment of Egypt for biofilm formation and to test their susceptibility to the commercially used sanitizers including Quaternary ammonium compounds (QACs, 200ppm), Sodium hypochlorite (200ppm) and Iodine (2.5%). The ability of isolates for biofilm formation and their sensitivity to sanitizers were investigated in 96-well flat bottom microtiter plates. Twelve strains were obtained from 120 food contact surfaces (FCS) using standard microbiological techniques. All isolated strains 100% (12/12) manifested high ability to form biofilm, which classified as strong type. Further, the application of QACs, Sodium hypochlorite and Iodine generated a reduction of (76.77%), (71.38%) and (15.84%) in the biofilm formation, respectively. Conclusively, all sanitizers were not 100% efficient in removing the biofilm formed by isolated S. aureus on polypropylene. Therefore, vigilant food safety practices need to be implemented in the meat processing environment, at meat processing plant and food services establishments, especially for FCS to prevent foodborne infections and intoxications due to S. aureus contamination from biofilms.

Protecting public health by controlling Salmonella in chicken meat products continues to be a challenge to both industry and policymakers. Studies evaluating the combined use of commercially available antimicrobial interventions are scarce. The aim of this work was to develop a risk-based prioritization framework to rank chicken meat processing interventions that achieve the greatest Salmonella relative risk reduction. A baseline model characterizing the current U.S. broiler industry food safety intervention practices was created from direct observation of processes and expert elicitation. Results showed the combination of chlorine at the bird wash station and peroxyacetic acid at the on-line reprocessing and chill stages as the most common U.S. processing scenario. Irradiation at packaging and acidified sodium chlorite at evisceration were the most effective single processing interventions (98.8 and 91.6% risk reduction, respectively); however, no single intervention was able to comply with the current Food Safety and Inspection Service Salmonella postchill performance standards. The combination of peroxyacetic acid in at least one of the chicken processing stages with the current set of U.S. baseline interventions achieved >99% Salmonella relative risk reduction and ensured Food Safety and Inspection Service compliance. Adding more than one intervention to the U.S. current practice did not enhance (

Antibiotic resistance is the most challenging clinical and public health problem. Despite of living in the era of novel technologies in biomedical research, many of untreatable infectious diseases are ranked as the main causes of human death worldwide. Increased antibiotic use in human and use in animal production are the two major causes of emergence of resistant bacteria in hospitals, human communities, and also animal farms. Current body of evidences is indicating that major factors that led to existing crisis on antibiotics worldwide are poor educational programs on hygiene and health, inappropriate prescription in addition to the overprescription in clinical settings (mainly in developing countries with easier access to the antibiotics) and lack of accurate diagnostic tools in laboratories in order to control the emergence of antibiotics against widely used drugs in community. It sounds using the antibodies against problematic bacteria in farms has more benefits than treating them with susceptible antibiotics. As best strategy, we pointed that the crisis of antibiotic resistance may be solved when all contributors be acknowledged to their responsibilities and duties to minimize this global problem threatening the human health. China and the USA as the two main antibiotics user in industrial scale should have taken new policy in meat industry. Currently, antibiotic resistance presents a growing health threat worldwide being the cause of many nosocomial and often deadly infections.

This study was focused on characterization of the genetic diversity of Listeria monocytogenes isolated from packed fresh rabbit meat obtained from one producer via retail outlets. The partial aim was to compare the characteristics of a suspect persistent strain with strains from human cases. The occurrence of L. monocytogenes in vacuum-packed rabbit meat was monitored during 2013 to 2016. All strains were characterized by serotyping, pulsed-field gel electrophoresis, and multilocus sequence typing (MLST). Selected strains, which represented each year, were analyzed using the whole genome sequencing method. L. monocytogenes was detected in 21 (38%) of 56 originally packed rabbit meat samples from one food producer during the whole monitored period. All strains showed the identical serotype (1/2a), AscI/ApaI pulsotype (735/2), and sequence type (ST451). The clonal similarity of strains from rabbit meat was also confirmed on the basis of core genome MLST (on 1,701 loci). This fact suggests the occurrence of a suspect persistent strain in the meat processing plant. Results of core genome MLST enabled us to unambiguously exclude rabbit meat as a source of listeriosis in humans caused by the indistinguishable AscI/ApaI pulsotype and sequence type, although all strains carried all genes important for the virulence of L. monocytogenes. No specific genes that may be associated with its persistence in the food processing environment were detected among the tested strains of ST451.

O objetivo deste trabalho foi avaliar os aspectos qualitativos de hambúrgueres e linguiças feitos com cortes menos nobres da carcaça de cordeiros alimentados com grãos de girassol e vitamina E. A carne do pescoço e das costelas de 32 cordeiros Ile de France abatidos aos 32 kg de peso corporal foi utilizada na confecção dos processados. Os cordeiros foram divididos em quatro tratamentos com oito animais em cada: C – cana-de-açúcar + concentrado; CG – cana-de-açúcar + concentrado com grãos de girassol; CE – cana-de-açúcar + concentrado com 1000 mg vitamina E/ kg de matéria seca (MS) da dieta e CGE – cana-de-açúcar + concentrado com grãos de girassol e 1000 mg vitamina E/ kg de MS da dieta. Observou-se interação entre grãos de girassol e vitamina E (P

A trial was conducted to determine the genotypic and phenotypic profiles of Listeria monocytogenes (LM) isolated from chicken meat and chicken-meat processing environment in an export-authorized industrial facility in Brazil. A total of 37 LM isolates were separated according to their genetic similarity by pulsed-field gel electrophoresis (PFGE), classified by serotype and lineage using multiplex PCR, tested for antibiotic resistance using the disk-diffusion technique, and analyzed for disinfectant susceptibility using the minimal inhibitory concentration (MIC) approach. The majority of the isolates belonged to lineage II, serotypes 1/2a or 3a. Genotypically, isolates from packaged frozen carcasses and knives & boards of the cutting room were similar to those of carcasses after chiller. Isolates from packaged frozen boneless thighs, however, were very peculiar. Regardless the origin, high level of resistance to peracetic acid, ampicillin and sulfonamides were detected. Overall, our findings suggest that the prevalence of LM in the cutting room is not sustained by the continuous flow of new bacteria, but mainly by an already established microbiota that persists in the environment. Therefore, more effective strategies of cleaning and disinfection must be adopted by the chicken meat industry in order to reduce the prevalence of LM in the processing environment.

Purpose The purpose of this paper is to determine the impact of 2014–2015 highly pathogenic avian influenza (HPAI), the largest animal health emergency in US history to date, on agribusinesses’ market values. Design/methodology/approach Using the 2014–2015 HPAI outbreaks in US commercial poultry, event study analysis of meat processing and marketing companies is conducted to estimate the effects HPAI had on firm value and how these effects differed across meat marketing firms over distinct disease event dates. The analyses include an overall aggregate event study, chronological outbreak studies, and an analysis that separated firms specifically marketing poultry products from those marketing all other types of meat. Findings By tracing abnormal stock returns through the event dates, the results show heterogeneity of investors responses based on the nature of the event (i.e. backyard vs commercial flocks affected), timing of the event over the course of the entire HPAI outbreak, and if a firm marketed poultry products. Overall, negative abnormal returns, ranging from 2 to 4 percent of publicly traded meat processors’ equities, are predominant post-disease event. These negative effects are slightly higher, above 5 percent, for firms marketing poultry products. Originality/value This study is the first to analyze the effects of an HPAI outbreak on the market value of US agribusiness firms.

Background A great number of plants have been studied in recent times in order to identify and isolate new components with nutraceutical properties. In addition, there is a growing interest in the re-valorization of industrial byproducts as a source of bioactive molecules. Scope and approach The present study highlights the potential of pine bark extract as a source of antioxidant and treatment diseases. Pine bark has a great content of bioactive molecules including polymeric flavanols, tannic acid, flavonoids and other phenolic acids such as caffeic or protocatechuic acid. Herein, we summarize the most recent uses of pine bark extracts in the food industry and for biomedical purposes. Key findings and conclusions Regarding the food industry, pine bark extracts have been successfully used as antioxidants in the meat industry and have been proposed as interesting additives for the juice industry and Songzhen noodles production. On the other hand, different Pinus spp bark extracts have been tested against a wide range of disorders -cancer, diabetes mellitus, hypertension, atherosclerosis, neuroprotective effect and other oxidative stress and inflammatory-related diseases. Both in vitro and in vivo assays suggest a promising future for pine as an adjuvant therapy.

Food safety is one of the biggest concerns of food industrial development due to the risk of foodborne diseases, which are one of the most relevant health problems in the contemporary world and an important cause of reduced economic productivity. One of the main sources of microbial contamination in food products are industrial surfaces, which are colonized by pathogenic microorganisms capable of forming biofilms, making surfaces into reservoirs and potential sources of cross-contamination to food products. A study was conducted to determine the microbiological contamination from different microbial groups on different industrial surfaces in a meat processing plant through implementing a sensor-based sampling system, with a focus on detecting L. monocytogenes. The results obtained showed two main groups of areas with greater and lesser degrees of microbiological contamination, determined as the total aerobic counts of the microbial group with the highest contribution. The areas considered as major contributors to microbial contamination were three of the sampled floors and the storage cabinet for tools, demonstrating to be important sources of possible cross-contamination. A total of four L. monocytogenes presences were obtained during sampling. Moreover, a direct relation was observed between aerobic counts and detecting L. monocytogenes, and three possible hypotheses were formulated to explain the connection. Last, a safety zone marking the limits beyond which the surface can be considered as a safety risk was established, although more studies are needed to demonstrate if these limits can be used as an internal hygienic surface control. The use of SCH sensors as a surface sampling system for the food industry have been shown to work effectively and with relative ease.