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Background: Processing environments can be an important source of pathogenic and spoilage microorganisms that cross contaminate meat and meat products. The aim of this study was to characterize the microbiome of raw materials, processing environments and end products from 19 facilities producing different meat products. Results: The taxonomic profiles of the microbial communities evolved along processing, from raw materials to end products, suggesting that food contact (FC) surfaces play an important role in modulating the microbiome of final products. Some species persisted with the highest relative abundance in raw materials, food processing environments and/or in the final product, including species from the genera Pseudomonas, Staphylococcus, Brochothrix, Acinetobacter and Psychrobacter. Processing environments showed a very diverse core microbiota, partially shared with the products. Pseudomonas fragi and Pseudomonas sp. Lz4W (in all sample and facility types) and Brochothrix thermosphacta, Psychrobacter sp. and Psychrobacter sp. P11F6 (in raw materials, FC surfaces and end products) were prominent members of the core microbiota for all facilities, while Latilactobacillus sakei was found as a dominant species exclusively in end products from the facilities producing fermented sausages. Processing environments showed a higher amount of antimicrobial resistance genes and virulence factors than raw materials and end products. One thousand four hundred twenty-one medium/high-quality metagenome-assembled genomes (MAGs) were reconstructed. Of these, 274 high-quality MAGs (completeness > 90%) corresponded to 210 putative new species, mostly found in processing environments. For two relevant taxa in meat curing and fermentation processes (S. equorum and L. sakei, respectively), phylogenetic variation was observed associated with the specific processing facility under study, which suggests that specific strains of these taxa may be selected in different meat processing plants, likely contributing to the peculiar sensorial traits of the end products produced in them. Conclusions: Overall, our findings provide the most detailed metagenomics-based perspective up to now of the microbes that thrive in meat, meat products and associated environments and open avenues for future research activities to better understand the microbiome functionality and potential contribution to meat quality and safety. BW5-yJYgBWXLb4-yN7W47n Video Abstract [ABSTRACT FROM AUTHOR]

After a brief review of electronic nose technology, the use of an Australian electronic nose to identify an unknown odour out of a set of known odours is described. Multivariate supervised learning is accomplished by applying Bayes' theorem to data from metal oxide semiconductor sensors responding to each of a number of target odours. An odour from an unknown source is then assigned a probability of membership of each of the training sets by applying either a Naïve Bayes algorithm to the deemed independent data from each sensor, or to a multinormal distribution of the data. A flat prior (equal probabilities of each outcome) is usually adopted, but for particular situations where one odour is known to predominate, then suitably weighted priors can be used. A source 'none of the above', which has a small likelihood covering the space of the possible sensor responses, is included for completeness. This also avoids the assignment to a source that has an extremely small probability but which is greater than that of any other source. Examples are given of a single source (detecting diabetes from a patient's breath), and three sources of unpleasant odours in a meat processing plant. The 18th century cleric Thomas Bayes gave his name to an elegant statement of the probability of an event – in this case identification of an odour – given some evidence: output from a number of metal oxide semiconductor sensors. Knowing the distributions of outputs for target odours, we assign the probabilities of an unknown odour. The greatest probability wins! (Image credit: E-nose Pty Ltd and D. B. Hibbert.) This article belongs to the 10th Anniversary Collection of RACI and AAS Award papers. [ABSTRACT FROM AUTHOR]

Biofilm formation on abiotic surfaces in the food industry is a major public health problem. Indeed, biofilms represent a constant source of pathogens, such as Listeria monocytogenes and bacteria of the genus Salmonella. Formation of multispecies biofilms by pathogens and spoilage microorganisms significantly contributes to the persistence of microorganisms in meat processing plant environments and thus poses a serious risk for product safety. In this study, 46 strains of microorganisms isolated from food products and various elements of food industry environment were tested for their ability to form biofilms at different temperatures. The analyzed pathogenic strains (Listeria monocytogenes and Salmonella sp.) and spoilage microorganisms (Pseudomonas sp.) exhibited adhesion to abiotic surfaces with subsequent formation of persistent biofilms. Low positive temperature was not a limiting factor in their ability to form biofilms. After 24 h of incubation at 4°C, Listeria and Salmonella sp. developed stable biofilms. It was found that these bacteria were capable of forming biofilms on various abiotic surfaces present in the meat industry (ceramic tiles, glass, and plastic). Analysis of synergistic interactions among members of the genera Listeria, Salmonella, and Pseudomonas in the formation of mixed biofilms at 4°C showed that combinations of a pathogenic microorganism and a Pseudomonas member formed biofilms significantly more efficiently than combinations of two pathogens. This indicates the importance of Pseudomonas species in synergistic interaction among microorganisms. [ABSTRACT FROM AUTHOR]

Purpose: The article presents a detailed analysis of the development of the European meat market. Based on statistical data for 2007-2023, a forecast of the sector's development until 2030 was prepared. The production of pork, poultry, beef, mutton and goat meat in all European Union countries was analyzed in detail. Based on statistical data, a forecast of carbon dioxide emissions and water consumption in the production process was prepared. The case study presents the characteristics of a selected meat plant from the point of view of the technological process implemented there and the impact of the meat plant on the environment. The main factors affecting the environment were also analyzed, i.e. the amount of air pollution emissions, the amount of waste generated and the amount of sewage discharged. The concentrations of pollutants released into the air were calculated for the installations operating in the plant. Design/methodology/approach: The subject of observation and assessment were industry reports, technology block diagrams and calculations based on those provided by the examined business entity. The presentation and detailed analysis of available data took the form of tables and bar charts, which were justified descriptively. The source of information for this study was the literature on the subject, statistical data and numerous studies by the Central Statistical Office and Eurostat, reports in the industry section, an interview with the owner of the meat plant, analysis of source documents provided by the examined business entity as well as the authors' own observations. The characteristics and sales market of the company were examined. The machinery of the examined company and the level of investments made over the years were also analyzed. Findings: The examined production plant produces goods for 12 months a year. It processes 2500 tons of raw material annually, or ca. 48 tons of livestock per week. The specific nature of the plant requires continuity of production. The article presents the characteristics of the production plant, the production process and the plant's technological and production facilities. The impact of the production process at the plant on the environment was analyzed in terms of applicable legal aspects and emission limits. Research limitations/implications: The analysis of the meat production sector and development forecasts was carried out for all European Union countries. The impact of the meat production plant was analyzed for a selected entity located in Poland. [ABSTRACT FROM AUTHOR]

The article discusses the Emergency Workplace Organizing Committee (EWOC) as a new model for worker-led organizing. It highlights the obstacles faced by workers in the United States who want a union but do not have one, both externally and internally within the labor movement. The EWOC model focuses on lowering unionization costs through volunteer organizers, utilizing digital tools, and spreading worker power. The article explains how EWOC was founded and its mission to support immediate fightbacks and worker-initiated unionization. It also emphasizes the importance of planting organizing seeds widely, supporting any worker who wants to organize, and relying on volunteers. The article concludes by discussing the limitations of EWOC and the potential for its model to be adopted by larger unions and organizations. The text discusses the concept of "seeding" in labor organizing, which involves providing organizing tools and support to as many workers as possible in order to increase the number of union drives and campaigns. This approach is seen as a necessary innovation in today's decentralized economy, where workers are spread out across small establishments. The text argues that unions should adopt a more proactive and ambitious approach to organizing, saying yes to all workers seeking organizing help and relying more on volunteers rather than paid staff. The text highlights the success of organizations like EWOC and the NewsGuild in implementing this approach and calls for the labor movement as a whole to embrace these strategies. [Extracted from the article]

Meat processing enterprises are currently seeking ways to improve the efficiency of their operations. This study aimed to assess the presence of harmful microorganisms in poultry meat treated with a probiotic complex of Bacillus spp. bacteria during storage. Of the 2,516 meat samples collected from broiler chickens across six poultry processing enterprises in the Dnipropetrovsk region over three years, 1,845 samples tested positive for pathogens. Listeria spp. were isolated in 52.7% of meat samples, S. aureus in 28.7%, P. aeruginosa - in 6.9%, E. coli in 4.2%, and Salmonella spp. in 7.5%. The next stage of the study was the infection of 10 samples of poultry meat with pathogens of test cultures (Escherichia coli UNCSM - 007, Pseudomonas aeruginosa UNCSM - 012, Staphylococcus aureus UNCSM - 017, Listeria ivanovii UNCSM - 042, Salmonella Enteritidis UNCSM - 081), followed by aerosol treatment with a probiotic complex of Bacillus spp. (1.5×108 in ml (0.5 Mac Farland) administered at a dose of 1 ml per sample with daily registration of colony growth. Following pathogen contamination and a single aerosol treatment with the probiotic complex of Bacillus spp., the growth of E. coli and S. aureus was already suppressed on the second day of meat storage. The probiotic complex of Bacillus spp. was able to displace Salmonella Enteritidis on the third day and P. aeruginosa on day 4, but the growth of L. ivanovii could be observed only on day 5. The probiotic complex of Bacillus spp. formed visible biofilms from the five strains of microorganisms and remained viable for five days, forming a dense biofilm with a high accumulation rate of 4.73 D620. A distinctly noticeable ability to form microbial biofilms within three days was observed in planktonic forms of L. ivanovii up to 2.88 D620, followed by P. aeruginosa at 2.28 D620. Low biofilm density was observed for Salmonella Enteritidis (1.77 D620) and S. aureus (1.76 D620). The probiotic complex of bacteria of the genus Bacillus spp. shows potential for use in meat processing plants to prevent the growth of harmful microbial biofilms on meat products stored under refrigeration. [ABSTRACT FROM AUTHOR]

(1) Background: L. monocytogenes is a food pathogen of great importance, characterized by a high mortality rate. Quaternary ammonium compounds (QACs), such as benzalkonium chloride (BC), are often used as disinfectants in food processing facilities. The effectiveness of disinfection procedures is crucial to food safety. (2) Methods: A collection of 153 isolates of L. monocytogenes from meat processing industry was analyzed for their sensitivity to BC using the agar diffusion method. Genes of interest were detected with PCR. (3) Results: Genes emrC, bcrABC, and qacH were found in 64 (41.8%), 6 (3.9%), and 1 isolate (0.7%), respectively, and 79 isolates (51.6%) were classified as having reduced sensitivity to BC. A strong correlation between carrying QACs resistance-related genes and phenotype was found (p-value < 0.0001). Among 51 isolates originating from bacon (collected over 13 months), 48 had the emrC gene, which could explain their persistent presence in a processing facility. Isolates with the ilsA gene (from LIPI-3) were significantly (p-value 0.006) less likely to carry QACs resistance-related genes. (4) Conclusions: Reduced sensitivity to QACs is common among L. monocytogenes from the meat processing industry. Persistent presence of these bacteria in a processing facility is presumably caused by emrC-induced QACs resistance. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Drawing protein, a kind of commonly used plant meat, has a neatly arranged fiber structure similar to muscle fibers. It is considered as an important raw material for plant-based meat. To prepare drawing protein with highly oriented fiber alignment, the amount of three additives, monoglyceride, span-60, and carboxymethylcellulose sodium, was optimized by single-factor and response surface experiments using orientation degree as an indicator during the twin-screw extrusion process. The optimum amount of monoglyceride, span-60, and carboxymethylcellulose sodium were 1.51%, 1.74%, and 1.55%, respectively. The average orientation of the highly oriented drawn protein produced was 1.94 under the above-mentioned conditions. Subsequently, the orientation effects and textural properties of highly oriented drawing proteins were compared with five kinds of popular commercially available products. Results indicated that the microscopic fiber structure of the highly oriented drawing protein was neatly arranged with a high degree of organization (2.29), and its overall orientation effects were similar to that of commercially available hand torn bean tendon. Besides, the hardness (85.06 N) and shear force (31.12 N longitudinally and 71.32 N laterally) of highly oriented drawing protein were close to those of purchased beef jerky. And the corresponding elasticity (1.52 mm), cohesiveness (0.72), and chewiness (90.04 mJ) were between commercially available beef jerky and dried pork. In summary, the optimized drawing protein with a high degree of orientation has good orientation effects and texture properties of it are all within the fluctuation range of popular commercial products. Thus, the relevant technologies and methods should have great market application prospects. [ABSTRACT FROM AUTHOR]

To determine why SARS-CoV-2 appears to thrive specifically well in meat packaging plants, we used SARS-CoV-2 Delta variant and meat packaging plant drain samples to develop mixed-species biofilms on materials commonly found within meat packaging plants (stainless steel (SS), PVC, and ceramic tile). Our data provides evidence that SARS-CoV-2 Delta variant remained viable on all the surfaces tested with and without an environmental biofilm after the virus was inoculated with the biofilm for 5 days at 7°C. We observed that SARS-CoV-2 Delta variant was able to remain infectious with each of the environmental biofilms by conducting plaque assay and qPCR experiments, however, we detected a significant reduction in viability post-exposure to Plant B biofilm on SS, PVC, and on ceramic tile chips, and to Plant C biofilm on SS and PVC chips. The numbers of viable SARS-CoV-2 Delta viral particles was 1.81–4.57-fold high than the viral inoculum incubated with the Plant B and Plant C environmental biofilm on SS, and PVC chips. We did not detect a significant difference in viability when SARS-CoV-2 Delta variant was incubated with the biofilm obtained from Plant A on any of the materials tested and SARS-CoV-2 Delta variant had higher plaque numbers when inoculated with Plant C biofilm on tile chips, with a 2.75-fold difference compared to SARS-CoV-2 Delta variant on tile chips by itself. In addition, we detected an increase in the biofilm biovolume in response to SARS-CoV-2 Delta variant which is also a concern for food safety due to the potential for foodborne pathogens to respond likewise when they come into contact with the virus. These results indicate a complex virus-environmental biofilm interaction which correlates to the different bacteria found in each biofilm. Our results also indicate that there is the potential for biofilms to protect SARS-CoV-2 from disinfecting agents and remaining prevalent in meat packaging plants. [ABSTRACT FROM AUTHOR]

An experiment was conducted to evaluate the microbiological, color and sensory attributes of sausages produced by different production modes. The sausages in control group (C) were made in a meat pilot plant laboratory, which is under the supervision of Veterinary State Authority and meets all the requirements for the production and sale of meat products on the market. Three hobby manufacturers simulated house-hold production mode (HMA, HMB and HMC) and made sausages from the same meat and using the same recipe in three different procedures for filling, cooking and smoking sausages. The results confirmed the correctness of the requirement for heat treatment inside the meat product (70 degrees Celsius for 10 minutes). Significant differences between production modes (P < 0.05) were found in basic chemical composition and in colour measurements of the sausages while significant effect on microbiological findings and sensory traits were not determined. An important requirement is to prevent cross-contamination when handling heat-treated meat products. [ABSTRACT FROM AUTHOR]

In order to address the problems of poor fiber structure and low extrusion stability in the existing twin-screw structure of plant meat extruders, a twin-screw based on the plant protein meat fiber forming process was designed. In view of the different functions of the screw feed mixing section, heating and melting conveying section, high temperature melting and shearing section, and metering section in the fiber forming process, the screw configuration and parameters were designed and optimized, and the screw strength was preliminarily checked; A channel model for materials in the high-temperature melting shearing section was established, the pressure field, velocity field, and fluid trace distribution in the channel were analyzed, and the influences of component combinations on fiber forming were explored; A screw prototype was developed and the macroscopic fiber structure and tissue index of the sample were analyzed to verify the fiber forming effect of plant protein meat. The screw strength meets the standard and the maximum pressure in the flow field can reach 391.8 MPa. The combination of forward spiral elements, forward kneading blocks, and reverse spiral elements has good pressure building, conveying, and melting shearing capabilities. The extruded sample has a high organization index of 2.582 4 g, and the macroscopic fiber structure is rich. The research provides reference for the design of twin screws in food grade extruders. [ABSTRACT FROM AUTHOR]

This essay explores the interplay of race, gender, and class in early twentieth-century Argentina when major forces such as immigration, urbanisation, and modernisation reshaped women's work both in the factory and the home. My analysis focuses on Mil fórmulas de cocina "La Negra", a cookbook published between 1917 and 1940 by the meatpacking plant Compañía Sansinena de Carnes Congeladas, which features photographs from the factory and its workers in between the recipes. First, I refer to the history of the meatpacking plant and its modernisation campaign. I compare the case of "La Negra" to other stereotypes of Blackness in branding in order to explore the relationship between the company's industrial project and the figure of the Afro-Argentine woman. Second, I examine the cookbook's texts and images by tracing a parallel between the meatpacking plant's female workers and the middle-class homemakers who buy and read these cookbooks. In so doing, I argue that La Negra's cookbooks were a crucial instrument in reinforcing an ideology of domesticity that linked national progress to whiteness and middle-class identity. [ABSTRACT FROM AUTHOR]

Meat production is a complex system, continually receiving animals, water, air, and workers, all of which serve as carriers of bacteria. Selective pressures involved in different meat processing stages such as antimicrobial interventions and low temperatures, may promote the accumulation of certain residential microbiota in meat cutting facilities. Bacteria including human pathogens from all these sources can contaminate meat surfaces. While significant advancements have been made in enhancing hygienic standards and pathogen control measures in meat plants, resulting in a notable reduction in STEC recalls and clinical cases, STEC still stands as a predominant contributor to foodborne illnesses associated with beef and occasionally with pork. The second-and third-generation sequencing technology has become popular in microbiota related studies and provided a better image of the microbial community in the meat processing environments. In this article, we reviewed the potential factors influencing the microbial ecology in commercial meat processing facilities and conducted a meta-analysis on the microbiota data published in the last 10 years. In addition, the mechanisms by which bacteria persist in meat production environments have been discussed with a focus on the significant human pathogen E. coli O157:H7 and generic E. coli, an indicator often used for the hygienic condition in food production. [ABSTRACT FROM AUTHOR]

Consumer interest in alternative plant‐based foods is growing, including products where plant proteins are isolated and reformulated to mimic meat. This study aims to investigate the fundamental changes in sensorial (textural) properties between meat and plant proteins using a hybrid protein burger matrix. Burger patties were used as a model, prepared with a range of protein composition (beef: plant‐based protein; 100:0, 75:25, 50:50, 25:75, and 0:100) with identical added fat (17%) and at two salt (0 and 0.6%) contents. Conventional sensory descriptive profiling elicited 21 sensory attributes and profiles of samples were obtained to explore relationship(s) with composition. Early‐stage oral processing texture attributes were well‐differentiated across the sample space, while less discrimination was observed across samples for latter stage mastication texture attributes. Animal meat content increased scores for saltiness and flavor intensity indicating that plant‐based meat analogues require a higher salt content to achieve similar levels of salt and flavor perception. These findings provide key insights into the impact of meat and/or plant‐based protein composition on sensory properties in a hybrid burger patty model system. Future work should consider the mechanical properties of such products with the objective of finetuning ingredients and processing to obtain meat analogues with desirable sensorial attributes. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Following spring 2020’s deadly COVID-19 outbreaks in the Alberta meatpacking industry, we conducted research with meatpackers who were formerly resettled refugees and now Canadian permanent residents (PRs) or Canadian citizens. Research with temporary foreign workers often promotes permanent legal status as a solution to poor conditions of precarious work in Canada, but even with permanent immigration status, former refugees experienced a large gap between their rights as “guaranteed” by the state through their PR status and their daily work in meatpacking plants in rural Alberta. Work in the plants is dangerous, dirty, and difficult, and employees found it difficult to enact their rights as workers. Access to adequate breaks, sick days, and other mandated requirements was reported to be contested and contingent. Former refugees working in this sector experience unexpected “unfreedom.” [ABSTRACT FROM AUTHOR]

Purpose: This study aims to utilise Six Sigma in an Irish-based red meat processor to reduce process variability and improve yields. Design/methodology/approach: This is a case study within an Irish meat processor where the structured Define, Measure, Analyse, Improve and Control (DMAIC) methodology was utilised along with statistical analysis to highlight areas of the meat boning process to improve. Findings: The project led to using Six Sigma to identify and measure areas of process variation. This resulted in eliminating over-trimming of meat cuts, improving process capabilities, increasing revenue and reducing meat wastage. In addition, key performance indicators and control charts, meat-cutting templates and smart cutting lasers were implemented. Research limitations/implications: The study is one of Irish meat processors' first Six Sigma applications. The wider food and meat processing industries can leverage the learnings to understand, measure and minimise variation to enhance revenue. Practical implications: Organisations can use this study to understand the benefits of adopting Six Sigma, particularly in the food industry and how measuring process variation can affect quality. Originality/value: This is the first practical case study on Six sigma deployment in an Irish meat processor, and the study can be used to benchmark how Six Sigma tools can aid in understanding variation, thus benefiting key performance metrics. [ABSTRACT FROM AUTHOR]

The meat processing industry was negatively affected by the COVID‐19 pandemic. The unique conditions in meat processing plants (MPPs) were recognized to have the potential to increase SARS‐CoV‐2 transmission. Should SARS‐CoV‐2 persist for extended periods in these built environments, this may contribute to increased risk of virus transmission. To test this hypothesis, SARS‐CoV‐2 persistence was assessed in conditions reflective of a MPP. Different biotic/abiotic materials were inoculated with SARS‐CoV‐2 and recovery of viable virus measured over time. Findings showed it was possible to recover SARS‐CoV‐2 from beef, pork, and salmon for at least 22 days at −20°C and for at least 12 days at +4°C. SARS‐CoV‐2 recovery from salmon scales and salmon flesh was similar, but viable virus recovered from pork fat was significantly reduced compared to pork meat. In parallel, foods purchased from Irish supermarkets during a COVID‐19 wave were contemporaneously tested for the presence of SARS‐CoV‐2 RNA but none of the samples tested positive by RT‐qPCR. Viable SARS‐CoV‐2 can be inactivated on food or abiotic surfaces by incubation at 56°C or 75°C but fomite transmission during MPP outbreaks cannot be ruled out due to the recovery of SARS‐CoV‐2 from stainless steel and work clothing fabric for up to 10 h under representative conditions. These data support a multilayered approach to reducing the risk of airborne infections such as SARS‐CoV‐2 that should include mitigations such as increased ventilation, mask wearing, and the disinfection of work surfaces to reduce the amount of SARS‐CoV‐2 in the meat processing plant environment. [ABSTRACT FROM AUTHOR]

The human labor and animal inputs required to manufacture meat products are kept physically and symbolically distanced from the consumer. Recently however, meatpacking plants received significant news media attention when they emerged as hotpots for COVID-19 — threatening workers' health, requiring plants to slow production, and forcing farmers to euthanize livestock. In light of these disruptions, this research asks: how did news media frame the impact of COVID-19 on the meat industry, and to what extent is a process of defetishization observed? Examining a sample of 230 news articles from coverage of US meatpacking plants and COVID-19 in 2020, I find that news media largely attributes the cause for the spread of COVID-19 in meatpacking plants to the history of exploitative working conditions and business practices of the meat industry. By contrast, the solutions offered to address these problems aim at alleviating the immediate obstacles posed by the pandemic and returning to, rather than challenging, the status quo. These short-run solutions for complex issues demonstrate the constraints in imagining alternatives to a problem rooted in capitalism. Furthermore, my analysis shows that animals are only made visible in the production process when their bodies become a waste product. [ABSTRACT FROM AUTHOR]

The development of meat alternatives is a sustainable choice to meet eco-friendly and healthy demands. High-moisture extrusion (HME) technology has been applied to produce the textured plant proteins, which are recognized as meat analogues and have characteristics, nutrition, sensory attributes, and apparent fiber structure similar to animal meat. Although the production of HME meat analogues has a lot of advantages and broad prospects, the processing principle and quality control remain to be studied, and the current HME technology has not yet been popularized. In this paper, we review the HME technology, the formation mechanism of HME meat analogues, the effect of food ingredients on meat analogues processing, the systematic analysis method of meat analogues processing, and detection and evaluation methods of meat analogues. Our review would provide a comprehensive understanding and theoretical guidance for HME application in meat analogues processing. [ABSTRACT FROM AUTHOR]

Chicken is one of the most preferred protein sources for nonvegetarian consumers around the world. Due to the huge demand for quality chicken products, the processors and the suppliers need to maintain the optimum chicken quality during the supply chain. Therefore, this study was aimed to develop a suitable device to monitor chicken quality in supply chain. In the present study, a natural dye extracted from coleus blumei leaves (Plectranthus scutellarioides) has been used to develop a chicken quality monitoring sensor. This sensor has been tested for its color-changing ability by attaching inside the packet of fresh chicken at different storage temperatures viz., 4 ± 1, 10 ± 1, 15 ± 1, 25 ± 1, and 37 ± 1 °C. During the storage of chicken the changes in quality parameters (physicochemical, microbiological, and sensory attributes) were measured at regular intervals. The sensor showed a color change during the progress of the storage period and this was well in concurrence with the changes in the quality parameters of the chicken. The results showed the potentiality of the coleus blumei leaves dye-based sensor as a monitoring device to detect the quality of chicken during its storage at various temperatures. [ABSTRACT FROM AUTHOR]

Biological treatment is the technological process by which organic impurities in wastewater are transformed by a culture of microorganisms into harmless degradation products (CO2, H2O, other products) and new cell mass (biomass). The microorganism culture is then dispersed in the reaction volume of the sewage treatment plant, forming activated sludge. The aim of this work was to present the efficiency of wastewater treatment from the food industry using the operating principle of a biological activated sludge treatment plant in a meat processing plant. The methods of determining the indicators that highlight the quality of wastewater from the meat processing unit were those according to the STAS in force, and the determinations were carried out in the laboratory of the Călărași Environment Protection Agency. Following the analysis of the 5 wastewater samples taken in the period March-July 2023, it could be remarked that regardless of the volume of wastewater entering the treatment plant and the amount of kg of meat processed per day, the treated water leaving the treatment plant meets the requirements for discharge into the natural outfall according to NTPA - 001, except for the indicator total phosphorus, which at concentrations higher than 35 mg/L in the wastewater before treatment cannot be brought below the maximum permitted value of 1 mg/L for discharge into the natural outfall. The efficiency of the treatment plant, analyzed for 10 indicators is good, ranging from 70.22 - 99.63%. So, biological treatment with activated sludge is an efficient treatment technology in such a unit, inexpensive, clean and environmentally friendly. [ABSTRACT FROM AUTHOR]

Mechanically separated meat (MSM) is a by-product of the poultry industry that requires routine quality assessment. Calcium content is an indirect indicator of bone debris in MSM but is difficult to determine by EDTA titration due to the poor solubility of calcium phosphate. Therefore, 1,2-diaminocyclohexane-N,N,N',N'-tetraacetic acid was used instead, which has two orders of magnitude higher affinity for calcium ions. In addition, the auxiliary complexing agents triethanolamine and Arsenazo III, an indicator that is sensitive to low calcium concentrations, were used. Automatic titration endpoint detection was performed using an immersion probe at 660 nm. It has been shown that the color change in Arsenazo III can also be read with an RGB camera. The CDTA titration procedure has been tested on commercial Bologna-type sausages and the results were in line with AAS and ICP reference data. The content of calcium in sausages turned out to be very diverse and weakly correlated with the content of MSM. The tested MSM samples had a wide range of calcium content: from 62 to 2833 ppm. Calcium-rich poultry by-products include fat and skin (115 to 412 ppm), articular cartilage (1069 to 1704 ppm), and tendons (532 to 34,539 ppm). The CDTA titration procedure is fully suitable for small meat processing plants due to its simplicity of use and low cost. [ABSTRACT FROM AUTHOR]

Synthetic antioxidants have shown adverse effects on consumers. The review, thus, aims to assess the effect of marinating broiler meat with plant leaves-derived antioxidants potential for improving shelf-life and human health. Broiler meat loss and waste due to spoilage is more than three million kg annually, thus, extending shelf-life by reducing initial microbial load and autoxidation is essential. Adding various antioxidants would reduce oxidation of protein and fatty acids improving nutritional shelf-life through synergic interactions. Antioxidant synergetic effects also improves reduction in microbiota proliferation leading to the delayed development of off flavours and deterioration of meat colour. To reduce initial microbial load and autoxidation effects, the inclusion of polyphenols and antioxidants from varying sources by mixing various antioxidants would lead to improved synergic effects. [ABSTRACT FROM AUTHOR]

Background: Meatpacking plants were major sources of COVID‐19 outbreaks, posing unprecedented risks to employees, family members, and local communities. The effect on food availability during outbreaks was immediate and staggering: within 2 months, the price of beef increased by almost 7% with documented evidence of significant meat shortages. Meatpacking plant designs, in general, optimize on production; this design approach constrains the ability to enhance worker respiratory protection without reducing output. Methods: Using agent‐based modeling, we simulate the spread of COVID‐19 within a typical meatpacking plant design under varying levels of mitigation measures, including combinations of social distancing and masking interventions. Results: Simulations show an average infection rate of close to 99% with no mitigation, 99% with the policies that US companies ultimately adopted, 81% infected with the combination of surgical masks and distancing policies, and 71% infected with N95 masks and distancing. Estimated infection rates were high, reflecting the duration and exertion of the processing activities and lack of fresh airflow in an enclosed space. Conclusion: Our results are consistent with anecdotal findings in a recent congressional report, and are much higher than US industry has reported. Our results suggest current processing plant designs made rapid transmission of the virus during the pandemic's early days almost inevitable, and implemented worker protections during COVID‐19 did not significantly affect the spread of the virus. We argue current federal policies and regulations are insufficient to ensure the health and safety of workers, creating a justice issue, and jeopardizing food availability in a future pandemic. [ABSTRACT FROM AUTHOR]

The present work aimed to estimate the usefulness and effectiveness of selected physicochemical indicators in the evaluation of meat quality as well as culinary and processing value using a simple and canonical phenotypic correlation method. Studies were carried out in 495 porkers. The most relationships were obtained for the adenosine triphosphate (ATP) breakdown indicator (R1), electrical conductivity (EC) and glycolytic potential (GP) with meat quality traits that are non-diagnostic criteria, i.e., lipids and protein content, water holding capacity (WHC), technological yield (TY), drip loss (DL) and meat tenderness (MT). The results of this study indicate that about 62% of the variability in meat quality is the result of the initial level of glycogen in muscle tissue. The strong relationship between EC2 and pH24 (acidity of the muscle tissue at 24 h after slaughter) parameters and a wide spectrum of traits of meat quality (sets covering the parameters of the culinary and processing quality of meat and indicating the volume of drip loss), as well as with the pH1 and R1 criteria confirms the possibility to perform a quick and cheap 'on line' classification of qualitative meat properties in meat processing plants. [ABSTRACT FROM AUTHOR]

Copyright of Mundo Agrario is the property of Universidad Nacional de La Plata and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Mundo Agrario is the property of Universidad Nacional de La Plata and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Introduction: A thorough understanding of the microbial ecology within the swine value chain is essential to develop new strategies to optimize the microbiological quality of pork products. To our knowledge, no study to date has followed the microbiota through the value chain from live farm animals to the cuts of meat obtained for market. The objective of this study is to evaluate how the microbiota of pigs and their environment influence the microbial composition of samples collected throughout the value chain, including the meat plant and meat cuts. Method and results: Results from 16S rDNA sequencing, short-chain fatty acid concentrations and metabolomic analysis of pig feces revealed that the microbiota from two farms with differing sanitary statuses were distinctive. The total aerobic mesophilic bacteria and Enterobacteriaceae counts from samples collected at the meat plant after the pre-operation cleaning and disinfection steps were at or around the detection limit and the pigs from the selected farms were the first to be slaughtered on each shipment days. The bacterial counts of individual samples collected at the meat plant did not vary significantly between the farms. Alpha diversity results indicate that as we move through the steps in the value chain, there is a clear reduction in the diversity of the microbiota. A beta diversity analysis revealed a more distinct microbiota at the farms compared to the meat plant which change and became more uniform as samples were taken towards the end of the value chain. The source tracker analysis showed that only 12.92% of the microbiota in shoulder samples originated from the farms and 81% of the bacteria detected on the dressed carcasses were of unknown origin. Discussion: Overall, the results suggest that with the current level of microbial control at farms, it is possible to obtain pork products with similar microbiological quality from different farms. However, broader studies are required to determine the impact of the sanitary status of the herd on the final products. [ABSTRACT FROM AUTHOR]

The presence of pathogenic or spoilage microorganisms on surfaces in meat processing plants poses a risk of contamination of meat products by these microorganisms and the spread of foodborne diseases, as well as a reduction in the shelf life of products, even more so if these microorganisms are already attached to the surfaces in the form of biofilms. Biofilm is considered one of the major challenges for public health and food safety. The paper focuses on the characteristics of biofilms and their presence in the meat processing environment from the point of view of the representation of individual groups of microorganisms that were isolated from these biofilms during operation or after the sanitation process in meat processing plants. [ABSTRACT FROM AUTHOR]

This paper explores how working conditions in meatpacking plants contributed to the spread of the COVID-19 virus. Data from the Occupational Information Network was used to construct a set of industry-level working condition variables and compare meatpacking to the sample of other manufacturing industries in our comparison group. This novel approach showed that proximity to others in the meatpacking industry is likely the main factor influencing the spread of COVID-19, more than three standard deviations higher in meatpacking than our comparison sample of other manufacturing industries. Subsequently, we performed a county-level analysis on COVID-19 spread, comparing rural counties with a large share of meatpacking workers to nonmetropolitan counties that were similarly dependent on other single manufacturing industries, using the time frame of mid-March to the end of 2020. In mid-April 2020, COVID-19 cases in meatpacking-dependent rural counties rose to more than 12 times compared to rural counties dependent on other single manufacturing industries. This difference disappeared completely by mid-July and held steady throughout the year. We demonstrate that our results are robust to a battery of robustness checks ruling out the set of plausible alternative hypotheses, including examining data on COVID-19 spread among meatpacking workers directly. [ABSTRACT FROM AUTHOR]

In this study, we used both a WGS and an in vitro approach to study the virulence potential of nine Listeria monocytogenes (Lm) strains belonging to genetic clusters persisting in a meat processing plant in Central Italy. The studied clusters belonged to CC1-ST1, CC9-ST9, and CC218-ST2801. All the CC1 and CC218 strains presented the same accessory virulence genes (LIPI-3, gltA, gltB, and aut_IVb). CC1 and CC9 strains presented a gene profile similarity of 22.6% as well as CC9 and CC218 isolates. CC1 and CC218 showed a similarity of 45.2% of the same virulence profile. The hypervirulent strains of lineage I (CC1 and CC218) presented a greater ability to adhere and invade Caco-2 cells than hypovirulent ones (CC9). CC1 strains were significantly more adhesive and invasive compared with CC9 and CC218 strains, although these last CCs presented the same accessory virulence genes. No statistically significant difference was found comparing CC218 with CC9 strains. This study provided for the first time data on the in vitro adhesiveness and invasiveness of CC218-ST2801 and added more data on the virulence characteristics of CC1 and CC9. What we observed confirmed that the ability of Lm to adhere to and invade human cells in vitro is not always decipherable from its virulence gene profile. [ABSTRACT FROM AUTHOR]

Meat processing plants have been at the center of the SARS-CoV-2 pandemic, with a recent report citing 90% of US facilities having multiple outbreaks during 2020 and 2021. We explored the potential for biofilms to act as a reservoir in protecting, harboring, and dispersing SARS-CoV-2 throughout the meat processing facility environment. To do this, we used Murine Hepatitis Virus (MHV), as a surrogate for SARS-CoV-2, and meat processing facility drain samples to develop mixed-species biofilms on materials found in meat processing facilities (stainless steel (SS), PVC, and ceramic tiles). After exposure to the biofilm organisms for five days post-inoculation at 7°C we conducted quantitative PCR (qPCR) and plaque assays to determine whether MHV could remain both detectable and viable. Our data provides evidence that coronaviruses can remain viable on all the surfaces tested and are also able to integrate within an environmental biofilm. Although a portion of MHV was able to remain infectious after incubation with the environmental biofilm, a large reduction in plaque numbers was identified when compared with the viral inoculum incubated without biofilm on all test surfaces, which ranged from 6.45–9.27-fold higher. Interestingly, we observed a 2-fold increase in the virus-environmental biofilm biovolume when compared to biofilm without virus, indicating that the biofilm bacteria both detected and reacted to the virus. These results indicate a complex virus-environmental biofilm interaction. Although we observed better survival of MHV on a variety of surfaces commonly found in meat processing plants alone than with the biofilm, there is the potential for biofilms to protect virions from disinfecting agents, which has implications for the potential of SARS-CoV-2 prevalence within the meat processing plant environment. Also given the highly infectious nature of SARS-CoV-2, particularly for some of the variant strains such as omicron, having even a residual level of virus present represents a serious health hazard. The increase in biofilm biovolume in response to virus is also a concern for food safety due to the potential of the same being seen with organisms associated with food poisoning and food spoilage. [ABSTRACT FROM AUTHOR]

Meat analogs produced by high moisture extrusion (HME) are considered to be one of the products that have great potential for replacing real meat. The key issue as a meat analog is whether the texture can meet the standards of real meat. Nowadays, there have been some advances in the textural characterization of meat analogs, which are discussed in detail in this review. Firstly, this review describes the current characterizations of meat analogs in terms of fiber structure, hardness, springiness, tensile resistant force and sensory evaluation. Then, methods for analyzing the texture of meat analogs, such as texture analyzer, microstructure‐based methods, and other methods for characterizing fiber structure, are summarized. In addition, these characterizations are discussed in relation to the factors that influence the texture of meat analogs during HME. Finally, we propose priorities and some promising methods for future meat analogs conformation studies. [ABSTRACT FROM AUTHOR]

Federal and state governments are making major investments in expanded meat processor capacity and improved industry resilience. To improve decision-making, this research identifies characteristics related to the probability of meat processing plant survival using hazard analysis and establishment-level data on US meat processors (including beef, pork, goat, lamb and mutton, and large game processors) 1997-2020. We find plant survival is associated with both plant characteristics and local context, though specific factors related to survival vary with plant size and rurality. Smaller plants are less likely to survive than larger plants, and for smaller plants survival is most strongly related to business diversification. For larger plants, local context, including workforce variables, has the strongest relationship with survival. Our analysis shows little relationship between meat processing industry concentration and plant survival, though we find weak evidence of a positive relationship between industry concentration and large nonmetro plant survival. [ABSTRACT FROM AUTHOR]

For decades, the suppliers of fed cattle have complained about monopsonistic exploitation by the dominant meatpackers. Recently, a group of ranchers and feedlot operators joined forces to build their own meatpacking plant in an effort to avoid such exploitation. In this context, we show that forward vertical integration by the suppliers of fed cattle will increase their profits while increasing output and lowering prices for consumers. In addition, we show that vertical integration improves both consumer welfare and social welfare. We also examine the use of a joint sales agency, which is an economically equivalent alternative to vertical integration. [ABSTRACT FROM AUTHOR]

Papain, bromelain, and ficin are commonly used plant proteases used for meat tenderization. Other plant proteases explored for meat tenderization are actinidin, zingibain, and cucumin. The application of plant crude extracts or powders containing higher levels of compounds exerting tenderizing effects is also gaining popularity due to lower cost, improved sensory attributes of meat, and the presence of bioactive compounds exerting additional benefits in addition to tenderization, such as antioxidants and antimicrobial effects. The uncontrolled plant protease action could cause excessive tenderization (mushy texture) and poor quality due to an indiscriminate breakdown of proteins. The higher cost of separation and the purification of enzymes, unstable structure, and poor stability of these enzymes due to autolysis are some major challenges faced by the food industry. The meat industry is targeting the recycling of enzymes and improving their stability and shelf-life by immobilization, encapsulation, protein engineering, medium engineering, and stabilization during tenderization. The present review critically analyzed recent trends and the prospects of the application of plant proteases in meat tenderization. [ABSTRACT FROM AUTHOR]

Purpose: With a focus on the position of EU mobile workers in the Dutch meat industry, this article discusses the multi-level State efforts to enhance protection of workers who experienced limited protection of existing State and private enforcement institutions. The COVID-19 pandemic, with virus outbreaks at Dutch meat plants, fuelled public and political will to structurally improve these workers' precarious work and living conditions. Yet, the process of policy change is slow. The authors show it is the gradual transformation in the institutional environment that the State needs to counter to become more protective for EU mobile workers. Design/methodology/approach: Using the gradual institutional change approach and the concept of State ignorance, the authors examine State responses drawing on interviews with expert stakeholders in the public and private domain, public administration records and newspaper articles. Findings: Through knowledge creation, boosted social dialogue mechanisms, enhanced enforcement capacity and new housing legislation, the Dutch State focuses on countering gradual institutional change through which existing institutions lost their effectiveness as protectors of EU mobile workers. The organization of work is, nevertheless, not (yet) fundamentally addressed with tighter public legislation. Originality/value: The findings contribute to a more nuanced understanding of the role of the State as multifaceted actor in institutional change processes towards increased protection for EU mobile workers. [ABSTRACT FROM AUTHOR]

Hydrogen sulfide (H2S) has attracted increasing attention due to its multiple roles not only as an unpleasant gas released by spoiled food and toxic substances in industrial waste, but also as an important regulator of some physiological and pathological processes in animals and plants. Herein, we design and synthesize a near-infrared (NIR) fluorescent probe (CHO–OH–NO2) for turn-on detection of H2S. In this probe, an indole moiety serves as the electron acceptor, xanthene as the electron donor and an aldehyde/dinitrophenyl ether pair on xanthene as the recognition element for H2S detection. Triethylene glycol is attached onto the indole group for enhanced hydrophilicity and for easy loading onto test strips. This probe can specifically detect H2S with a relatively short response time of 30 min and high sensitivity with a limit of detection (LOD) of 0.75 μM. Test strips loaded with the probe has been employed to detect the real-time freshness of meats including prawn, beef and pork, and also to monitor Al3+-induced abiotic stress by detecting endogenous hydrogen sulfide in the early germination of wheat grains. This approach may provide a tool for developing test-strip-type H2S probes useable in the food industry and plant research. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Biofilm formation can lead to the persistence of Salmonella Typhimurium (ST) and E. coli O157:H7 (O157). This study investigated the impact of meat processing surface bacteria (MPB) on biofilm formation by O157 (non-biofilm former; NF) and ST (strong biofilm former; BF). MPB were recovered from the contacting surfaces (CS), non-contacting surfaces (NCS), and roller surfaces (RS) of a beef plant conveyor belt after sanitation. O157 and ST were co-inoculated with MPB (CO), or after a delay of 48 h (IS), into biofilm reactors containing stainless steel coupons and incubated at 15 °C for up to 144 h. Coupons were withdrawn at various intervals and analyzed by conventional plating and 16S rRNA gene amplicon sequencing. The total bacterial counts in biofilms reached approximately 6.5 log CFU/cm2, regardless of MPB type or development mode. The mean counts for O157 and ST under equivalent conditions mostly did not differ (p > 0.05), except for the IS set at 50 h, where no O157 was recovered. O157 and ST were 1.6 ± 2.1% and 4.7 ± 5.0% (CO) and 1.1 ± 2.2% and 2.0 ± 2.8% (IS) of the final population. Pseudomonas dominated the MPB inocula and biofilms, regardless of MPB type or development mode. Whether or not a pathogen is deemed BF or NF in monoculture, its successful integration into complex multi-species biofilms ultimately depends on the presence of certain other residents within the biofilm. [ABSTRACT FROM AUTHOR]

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Wastewater-based surveillance (WBS) on SARS-CoV-2 has been proved to be an effective approach to estimate the prevalence of COVID-19 in communities and cities. However, its application was overlooked at smaller scale, such as a single facility. Meat processing plants are hotspots for COVID-19 outbreaks due to their unique environment that are favorable for the survival and persistence of SARS-CoV-2. This is the first known WBS study in meat processing plants. The goal was to understand the temporal variation of the SARS-CoV-2 levels in wastewater from a meat processing plant in Canada during a three-month campaign and to find any correlation with clinically confirmed cases in the surrounding city area. Higher SARS-CoV-2 concentrations and detection frequencies were observed in the solid fraction compared to the liquid fraction of the wastewater. The viruses can be preserved in the solid fraction of wastewater for up to 12 days. The wastewater virus level did not correlate to the city-wide COVID-19 cases due to the unmatching scales. WBS on SARS-CoV-2 in meat processing plants can be useful for identifying COVID-19 outbreaks in the facility and serve as an effective alternative when resources for routine individual testing are not available. [ABSTRACT FROM AUTHOR]