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There are various methods to preserve the quality and extend the expiration date of food products. Raw meat from different animal species is a highly perishable product. The relevance of this research is driven by the need to summarise contemporary knowledge on approaches and techniques aimed at extending the storage duration of safe and high-quality meat, alongside their scientific justification. This article focused on finding means to reduce bacterial contamination, as microorganisms are the primary cause of meat spoilage. This study aimed to identify the most promising and optimal methods for extending the freshness of raw meat. To conduct the analysis, information from scientific primary sources, and electronic resources was used, and the results of experimental data on the application of scientifically based safe approaches were studied. A review of the main methods and measures aimed at extending the storage period of raw meat was carried out. The advantages and disadvantages of various methods of raw meat processing that have a bactericidal or bacteriostatic effect on various, including pathogenic, microorganisms that not only cause meat spoilage but can also be a danger to the potential consumer were established. Various traditional, novel, and innovative methods are currently employed in meat processing. Given the advancements in science and technology, a comprehensive approach to raw meat processing is emerging as the most promising. After analysing the research findings of numerous scientists, it has been concluded that biological technologies utilising lactic acid bacteria, combined with traditional physical methods such as refrigeration, offer the most optimal solution. This approach preserves the freshness of meat while minimising the impact on organoleptic properties, provided that temperature regimes and processing technologies involving cultures of lactic acid microorganisms are adhered to. The practical significance of this study lies in identifying the most promising directions for further research and improving existing safe antimicrobial treatments, particularly through the use of various strains of lactic acid starters. Their practical application will enable the preservation of meat freshness and extend its storage life. [ABSTRACT FROM AUTHOR]

Objective: Staphylococcus aureus, a severe public health hazard, causesfoodborne diseasesfrom the consumption of contaminated food. Various antimicrobials and disinfectants are used throughout the food chain to reduce microbial contamination or eliminate microorganisms on food contact surfaces. However, little is known about the susceptibility of disinfectants to food pathogens, including S. aureus, which can develop resistance to antimicrobials and cause severe diseases. Materials and Methods: The antimicrobial activity of triclosan, cetyltrimethylammonium bromide (CTAB), acetic acid, citric acid, and lactic acid against 50 S. aureus isolates, including multidrug-resistant (MDR) isolates originating from ground beef, chicken, and fish, was investigated using the broth microdilution method. Results: The minimal inhibitory concentrations (MICs) of triclosan, CTAB, acetic acid, citric acid, and lactic acid against the isolates were 0.125-16 μg/mL, 0.25-32 μg/mL, 102.5-26250 μg/mL, 187.5-12000 μg/mL, and 703-22500 μg/mL, respectively. Almost all MDR isolates showed resistance to triclosan. There was a statistically significant difference in MICs between triclosan and organic acids, as well as between CTAB and organic acids (p < 0.05). However, a statistically significant difference was not observed in triclosan and CTAB, as well as in acetic acid and lactic acid (p > 0.05). Pearson correlation coefficient revealed a strong relationship between triclosan and multidrug resistance. Based on the multiple linear regression analysis, triclosan had a positive effect on multidrug resistance (p < 0.05). Conclusion: This research gives helpful information on the susceptibility of disinfectants to S. aureus, particularly to resistant S. aureus isolates from meats, which may help to recommend proper disinfectant use in food production. [ABSTRACT FROM AUTHOR]

Three hundred samples, including meat from the slaughtered carcass and water, air samples, and swabs from the floor, wall, and employees' hands, were collected from five municipal abattoirs spread across several Egyptian provinces. The Escherichia coli was isolated from floor swabs, meat, air, wall, hand, and water samples. Serotyping of the recovered isolates clarified the presence of various serotypes, including enterohemorrhagic serotypes (O111: H4, O128: H2, and O127: H6) and enterotoxigenic serotypes (O44: H18 and O125: H21). The isolates were resistant to cefotaxime (100%), amoxiclav (80%), then rifampin (66.7%). The stx1 gene, stx2 gene, eaeA gene, blaCMY2 gene and iss gene were detected in 10-80 % of the isolates. Nanosilver (AgNPs) showed that 12.5 ppm was the lowest concentration that prevented bacterial growth. It was observed that 12% of workers wore a clean white coat, only 24% washed their hands between activities during work, only 14% used soap for hand washing, and 42% utilized the same knife for meat and its offal. [ABSTRACT FROM AUTHOR]

In this study, we determined both hygienic sanitary risk and microbiological quality of raw meat and meat-contact surfaces in butcher shops and retails from the North Governorate in Lebanon. A total of 55 samples were analyzed (36 raw meat and 19 environmental swabs). The overall counts of pathogenic bacteria indicate high levels of contamination of both minced meat and contact surfaces. Presumptive Salmonella and Listeria were found in the samples. Salmonella spp. was observed in 63.8% of all cuts, of whom 41.6% is detected from butcher shops' meat. L. monocytogenes was present in 47.2% of meat from butcher shops and 30.5% of retails. Total aerobic count followed by S. aureus and fecal coliforms were the most detected pathogens in environmental swabs. Most visited facilities presented moderate hygienic sanitary risk, with average scores of 55.25 in butchers' shops and 65.25 in retail. Findings highlight the necessity for governmental surveillance and implementation of food safety laws. [ABSTRACT FROM AUTHOR]

BACKGROUND: The burden of diarrheal diseases remains high among children in low-income countries. Enteropathogens are challenging to control because they are transmitted via multiple pathways. Chickens are an important animal protein source, but live chickens and their products are often highly contaminated with enteropathogens. OBJECTIVES: We conducted this study to a) understand the contribution of multiple transmission pathways to the force of infection of Campylobacter spp. and nontyphoidal Salmonella spp., b) quantify the potential impact of reducing each pathway on human infection, and c) quantify hypothesized pathway reduction from the context of Maputo, Mozambique. METHODS: We developed transmission models for Campylobacter and Salmonella that captured person-to-person, water-to-person, food-to-person, soil-to-person, animal-to-person, and all-other-sources-to-person in an urban, low-income setting in Mozambique. We calibrated these models using prevalence data from Maputo, Mozambique and estimates of attributable fraction of transmission pathways for the region. We simulated the prevalence of human infection after reducing transmission through each pathway. RESULTS: Simulation results indicated that if foodborne transmission were reduced by 90%, the prevalence of Campylobacter and Salmonella infection would decline by [52.2%; 95% credible interval (CrI): 39.7, 63.8] and (46.9%; 95% CrI: 39, 55.4), respectively. Interruption of any other pathway did not have a substantial impact. Combined with survey and microbiology data, if contamination of broiler chicken meat at informal markets in Maputo could be reduced by 90%, the total infection of Campylobacter and Salmonella could be reduced by 21% (16–26%) and 12% (10–13%), respectively. DISCUSSION: Our transmission models showed that the foodborne transmission has to be reduced to control enteropathogen infections in our study site, and likely in other similar contexts, but mitigation of this transmission pathway has not received sufficient attention. Our model can serve as a tool to identify effective mitigation opportunities to control zoonotic enteropathogens. https://doi.org/10.1289/EHP12314 [ABSTRACT FROM AUTHOR]

The microbiological quality control, of food, for human consumption is extremely important. SIM is focused on inspecting and verifying the microbiological quality of products of animal origin, routinely carrying out inspections and collecting samples for laboratory analysis. This is one of the alternatives to assess whether meat products available for sale are suitable for consumption. The objective was to investigate the microbiological quality of meat products sold in Jataí and inspected by the SIM. 65 results of microbiological tests of samples collected in the years 2019, 2021 and 2022 were analyzed. Of the tests performed, 05 samples were positive for Salmonella spp (7.9%), 05 positive for Staphylococcus Coagulase Positive (SCP) (12, 2%), 08 positive for Thermotolerant Coliforms(8.7%), 08 positive samples for Escherichia coli(26.6%) and 38(95%) for Viable Aerobic Mesophiles at 30°C. Of the total of 65 samples, 42 (64%) were positive for some microbiological contaminant. The existence of a Municipal Inspection Service implemented in the municipality and the adoption of Good Food Manufacturing Practices by the establishments is an important measure in the control of hygiene and food safety. However, as detected by this research, microbiological analyzes of marketed meat foods are essential to detect hazards and guide adjustment actions. [ABSTRACT FROM AUTHOR]

This study aimed to assess the growth of spoilage bacteria in Brazilian vacuum-packed beef across different pH ranges (5.4–5.8, 5.8–6.1, ≥6.1) stored at temperatures of 0 °C, 4 °C, and 7 °C. Additionally, the research sought to identify predominant spoilage bacteria at the genus level using 16S rDNA gene sequencing and analyze the principal volatile organic compounds (VOCs) produced by this microbiota through HS-SPME/GC–MS. Lactic acid bacteria (LAB) consistently exhibited counts exceeding 6.0 Log CFU/g, regardless of temperature and pH conditions. The bacterial diversity in the meat samples reflected the influence of slaughterhouse environments, with Pseudomonas and Serratia remaining dominant across different cuts and pH levels. Post-storage, variations in pH and temperature modulated the initial bacterial diversity, leading to a reduction in diversity and an increase in LAB such as Lactobacillus , Lactococcus , Leuconostoc , and Carnobacterium. Notably, these changes were observed within pH ranges of 5.4–5.8 and 5.8–6.1, irrespective of beef cuts and storage temperatures. Based on high throughput sequencing and VOCS, correlation analysis revealed a relationship between the growth of specific spoilage microorganisms under vacuum conditions and the presence of VOCs such as alcohols (e.g., 1-propanol, 2-methyl-) and ketones (e.g., 2-nonanone, 2-octanone, 2-heptanone), identifying them as potential indicators of spoilage bacteria growth. • Spoilage bacteria growth in vacuum-packed beef with different pH and at temperature • Higher initial pH led to faster spoilage rates and reduced microbial diversity. • VOCs such as 1-propanol and 2-nonanone identified as spoilage indicators. • VOCs correlated with spoilage microorganisms for real-time quality monitoring. • Findings support strategies to enhance extend vacuum-packed beef shelf-life. [ABSTRACT FROM AUTHOR]

Predictions by the Food and Agriculture Organization (FAO) and World Health Organization (WHO) show that the human population will be around 9 to 11 billion by 2050 and the demand for food, including animal protein, should increase proportionally. Thereby, there are sustainability concerns, increased emissions of greenhouse gases, land and water use, and the occurrence of foodborne diseases linked to meat products. In this sense, cultivated meat emerges as a technological alternative that would address several of the aforementioned limitations. Cultivated meat is based on the ex-vivo culture of cells from live animals, taken by biopsy procedure, and grown in the bioreactors under controlled conditions standards. This review discusses the microbiological aspects related to cultivated meat production. Trends, research needs, and perspectives regarding the use of fetal bovine serum, rigor mortis, formulation, microbial behavior through production of cultivated meat, and shelf life were also considered. The majority of key microbial contaminants of conventional meat will likely play a role for cultivated meat stability and safety. There is no scientific evidence regarding the impacts of microbial contaminants during the production process of cultivated meat as in the final product. Considering this is a bioprocess, it becomes clear that strict good hygienic manufacturing and cell culture practices must be applied during production. The preparation, consumption, and correct handling and packaging, including cooking temperature and storage, must be clearly stated on the label. [Display omitted] • Microorganisms in cultivated meat can be very similar to involved in beef outbreaks. • Any contamination during process will likely block the process to proceed further. • Microorganisms that grow and do not kill the cells like mycoplasm demand attention. • Need to develop a background microbiota (protective cultures) for cultivated meat. • Strict good hygienic manufacturing must be applied during production. [ABSTRACT FROM AUTHOR]

In the production of fermented meat products, microorganisms of various taxonomic groups play an extremely important role, namely in the formation of specific taste, aroma, colour, and consistency. Both fermentative and spontaneous microflora take part in the components' transformation of meat raw materials during the maturation of such products, and the course of this process depends on the metabolic activity of the strains. In accordance, this article's purpose is to select microbiota compositions (lactic acid bacteria and coagulase-negative cocci) for the fermentation of meat raw materials. So, as a result of the research, 4 compositions were selected, two of which are lactic acid bacteria with micrococci (No. 2, 3) and two lactic acid bacteria with staphylococci (No. 1, 6). They were characterized by the high productivity of each of the components of the leavening composition, in particular, it was established that the number of MKB increased - by 4.3-6.5 times, and micrococci and staphylococci - by 7.7-28.6 times, respectively. For these compositions, mutual stimulation of the components was observed, contributing to the active microorganisms' development and their biochemical activity. Fermentation compositions No. 1, 6, 4, and 6 had the highest nitrite-reducing activity, and a high level of proteolysis characterized compositions No. 1, 2, 3, and 4. According to the results of determining the antagonistic activity against opportunistic and pathogenic microorganisms, it was established that the investigated compositions exhibit antagonistic activity against both gram-negative and gram-positive microorganisms. [ABSTRACT FROM AUTHOR]

The freezing process can cause several morphological changes in meat, with the most significant ones being the formation of ice crystals, damage to muscle fibers, and protein denaturation. During the freezing process, water molecules transform into ice crystals, which can lead to the breakdown of meat fibers. The aim of this study was to analyze the changes that occur in beef after freezing and to observe the differences between refrigerated and thawed samples using two different storage methods: vacuum-packed (wet chilling/ freezing) and unpacked (dry chilling/ freezing). Beef samples were subjected to slow freezing, both dry and wet freezing, with a temperature drop of 0.45 - 0.48ºC/hour. The most notable changes after thawing were observed in physical parameters, pH, and texture indicators. The pH of the samples decreased during thawing, with the dry freezing method showing a more pronounced decrease (from a pH value of 6.43 in the chilled sample to a pH of 5.69 after thawing). Shear force (N) and the energy required for shearing (mJ), which reflect the textural qualities of the meat, demonstrated an increase in tenderness as the values of these parameters significantly decreased after thawing. The average values shifted from 87.08 N/1351.02 mJ (wetchilled sample) and 89.29 N/1389.80 mJ (dry-chilled sample) to the lowest values observed in the wet thawed sample, with averages of 49.14 N/778.14 mJ. The impact of the studied factors on the chemical components was minimal. Humidity decreased from initial values of 75.66% (wet refrigeration) and 75.64% (dry refrigeration) to 75.46% (wet thawing) and 74.94% (dry thawing), with a more noticeable decrease in the case of dry thawing. [ABSTRACT FROM AUTHOR]

Simple Summary: The rapid increase in the world population might lead to the need for new food resources. Ostrich meat remains an exotic food product, although it is characterized by high nutritional value. However, to secure food safety, good monitoring and control programs have to be implemented. Furthermore, standard data concerning the general microbiological status of meat, its evolution in time, and aspects influencing the different parameters have to be assessed in order to provide current information. Thus, production, slaughter, and processing procedures may be improved. For this purpose, the microbiological status, prevalence of zoonotic pathogens, and presence of antimicrobial-resistant microorganisms were assessed. The results will provide baseline data that can be used for future official specific hygiene control procedures and monitoring programs for producing ostrich meat. Ostrich meat is characterized by high nutritional value; however, it remains an exotic product in most countries worldwide. In Europe, only few data are available regarding its microbial contamination, prevalence of antimicrobial-resistant bacteria, and safety. Therefore, this study aimed to investigate the microbiological quality and safety of ostrich meat samples (n = 55), each from one animal, produced in Bavaria, Germany. The provided microbiological status of ostrich meat included mesophilic aerobic bacteria, Enterobacteria, and mesophilic yeast and molds. In terms of food safety, all meat samples were negative for Salmonella spp. and Trichinella spp. Additionally, meat samples and a further 30 stool samples from 30 individuals were investigated for Shiga toxin-producing Escherichia coli genes, with two meat samples that were qPCR-positive. Antimicrobial-resistant Enterobacteriaceae, Enterococcus faecalis, and Enterococcus faecium strains were from meat and stool samples also analyzed; 13 potentially resistant Enterobacteriaceae (meat samples) and 4 Enterococcus faecium (stool samples) were isolated, and their susceptibility against 29 and 14 antimicrobials, respectively, was characterized. The results of this study provide an overview of microbial loads and food safety aspects that may be used as baseline data for the ostrich meat industry to improve their hygienic quality. However, the implementation of monitoring programs is recommended, and microbiological standards for ostrich meat production should be established. [ABSTRACT FROM AUTHOR]

The aim of this study was to compare the antibiotic susceptibility of eighty Escherichia coli isolates from vegetables and food products of animal origin in Tunisia, and to study their genes encoding antibiotic resistance and in vitro biofilm forming capacity. Antimicrobial susceptibilities were determined, as well as PCR investigation of genes associated with antibiotic resistance. Biofilm formation was tested using four different methods: the microtiter plate-, MTT-staining-, XTT-staining-, and the Congo Red Agar assays. High antibiotic resistance rates were observed for amoxicillin (68.7%), amoxicillin/clavulanic acid (73.7%), gentamicin (68.7%), kanamycin (66.2%), nalidixic acid (36.2%), streptomycin (68.7%) and tetracycline (35%). The majority of isolates was multidrug resistant and biofilm producer. MTT testing showed that vegetables isolates were significantly higher biofilm producers compared to foods of animal origins. This study showed that E. coli isolates from food products were reservoirs of genes encoding antibiotic-resistance and have a high propensity to produce biofilm. [ABSTRACT FROM AUTHOR]

Background: Treatment of wounds in diabetes often gets less than perfect healing. One of the reasons for the difficulty in treating wounds in diabetes is the growth of aerobic and anaerobic bacteria. This study aims to determine the pulse voltage and treatment time that can optimally inactivate bacteria, and their effect on wound healing in mice suffering from diabetes. Methods: The study used electrical stimulation with a direct voltage of 10 volts given a pulse voltage of 50-80 volts, a width of 50 µs, and the number of pulses of 65 per second. The research samples were Staphylococcus aureus (S. aureus) and Pseudomonas aeruginosa (P. aeruginosa) bacteria that grew on beef and mice (Mus musculus) with diabetes. The treatment for S. aureus and P. aeruginosa bacteria was carried out using a pulse voltage of 50-80 volts for 5-15 min/day and repeated for 3 days. Meanwhile, treatment of mice wounds was carried out with a pulse voltage of 80 volts for 15 min/day and repeated for 7 days. Results: The results showed that treatment with a pulse voltage of 50-80 volts and a treatment time of 5-15 min significantly reduced the number of S. aureus and P. aeruginosa bacteria in beef (p≤0.05). Treatment with a pulse voltage of 80 volts for 15 min made beef free from bacteria. Meanwhile, treatment with a pulse voltage of 80 volts for 15 min per day for seven days resulted in the wound state of three mice in the maturation phase and two mice in the proliferation phase on day 8 with an average wound area of 0.108 cm 2. Conclusion: The treatment with a pulse voltage of 80 volts for 15 min made the beef sterile, the mice wounds healed quickly, and the mice not stressed. The higher the blood glucose level, the slower the wound healing process. [ABSTRACT FROM AUTHOR]

Toxoplasma gondii is the agent of toxoplasmosis, which is common to both humans and cattle. That is why the goal of work was to study the spreading of the agent of toxoplasmosis among cattle in certain regions of Ukraine, which in turn will make it possible to predict the appearance of the disease among people and prevent the development of its clinical signs. Whole blood or serum samples of cattle of different ages and sexes from farms in Kyiv, Zhytomyr, Khmelnytskyi and Lviv regions of Ukraine were sent to the laboratory for research. The presence of total antibodies to T. gondii was determined in the serum of the animals. To do this, we used the method of enzyme-linked immunosorbent assay using test kits from different manufacturers in accordance with the guidelines. In general, the prevalence of T. gondii among cattle in Kyiv, Zhytomyr, Khmelnytskyi and Lviv regions of Ukraine according to the results of studies was 10.3% (95% confidence interval: 6.7-15.1). At the same time, the study of animals was carried out in two stages, in 2014 and 2018, and the prevalence did not differ significantly. Thus, in 2014, according to the results of research, a positive reaction to the agent of toxoplasmosis was detected in 10 samples or 13.9% (95% confidence interval: 7.3-23.4), while in 2018 this figure was 11 samples or 8.4% (95% confidence interval: 4.5-14.1) of the studied animals. Also, in 2014 and 2018 studies found that the highest level of seroprevalence of the agent of toxoplasmosis in both years of research was registered in cattle from farms of Zhytomyr and Kyiv regions was 11.9% (95% confidence interval: 4.5-24.4) and 11% (95% confidence interval: 5.9-18.3), respectively. During the conducted research, an increase in the prevalence of T. gondii with the age of animals was statistically significant. Among animals under six months of age, of the 65 serum samples tested, 3 tested positively to the agent (4.6; 95% confidence interval: 1.2-12.1), while in the group of animals older than three years (49 cows) 10 samples were positively responded (20.4; 95% confidence interval: 10.9-33.4) compared to the previous group of animals, the P-value was 0.0114. So, the data obtained indicate the presence of the agent of toxoplasmosis among cattle in Ukraine, which requires further study and development of approaches to prevent human infection when eating meat and dairy products of positively reacting animals [ABSTRACT FROM AUTHOR]

The relevance of this study is conditioned upon ensuring proper risk-based control over the safety and quality of chilled broiler chicken meat at its production facilities, where a system of hazard analysis and control at critical points should be implemented. In this regard, this study was aimed at identifying the issue of control of chilled broiler chicken meat for conducting research to establish the freshness of broiler chicken meat at sales facilities -- agri-food markets and supermarkets. The leading approach to the study of this issue was the developed patented bacterioscopic method, which allows comprehensively establishing the freshness of chilled broiler chicken meat. The presented method is simple to perform, with obtaining quantitative indicators for establishing the freshness of chilled meat of broiler chickens for 5 days, 6-7 and 8 days at a temperature of 0-4 °C, as well as with establishing the number of microorganisms in the field of view of a microscope and by the degree of muscle tissue decay, by staining one smear-imprint according to Gram in Hooker's modification, and by counting the number of microorganisms in 10 fields of view, followed by deriving the average value per field of view, as well as determining the shape of the cells. The reliability of the results in tests using this method is 99.9%. It was found that the highest content of microorganisms was in stale chilled carcasses of broiler chickens on Day 8: in the chest muscles -- 45 ± 3 (P<0.001), in the thigh muscles -- 52 ± 5 (P<0.001) compared to fresh meat. Rod-shaped gram-positive microorganisms dominated stale meat, in some places single cocci were recorded, including a considerable breakdown of muscle tissue. The content of volatile fatty acids in the chilled meat of broiler chickens and the acid value of fat increased significantly (p<0.001) on the 8th day of sale at a temperature of 0-4 °C, respectively -- 11.05 ± 0.37 -- 10.97 ± 0.33 and 2.83 ± 0.33 mg of NaOH. During the examination of the freshness of the meat of broiler chicken carcasses, the highest percentage of fresh meat of broiler chickens during its sale in agri-food markets was 79.3%, in supermarkets -- 75.0%, stale meat, respectively -- 3.8% and 5.4%. The materials of this paper are of practical value for the work of state inspectors of veterinary medicine when using the bacterioscopic method to determine the freshness of chilled meat of broiler chickens [ABSTRACT FROM AUTHOR]

Salmonella is one of the major causes of gastroenteritis worldwide in both humans and animals and one of the main agents involved in foodborne disease outbreaks. In this study, 70 raw kibbe samples from different commercial establishments were analyzed for Salmonella spp. The isolates were seroyped and tested for susceptibility to antimicrobial agents. Pulsed-field Gel Electrophoresis was carried out following the standard protocol of the PulseNet network. Fifteen (21.4%) samples were contaminated with Salmonella and S. Give was the prevalent serotype (46.7%). Similarity of 96.3% was observed among the S. Give isolates (n = 7), which indicates the possible spread of the same clone in the analyzed commercial establishments. S. Rissen and S. Typhimurium showed antimicrobial resistance. The detection of a significant percentage of contamination in raw kibbe and of the resistant strains indicates the risk that the consumption of this dish may represent. [ABSTRACT FROM AUTHOR]

Aim: Cattle is one of the main sources of food supply chain for humans in most countries. The present study aimed to identify the infection rates for Toxoplasma gondii, Neospora caninum, and Sarcocystis spp. by polymerase chain reaction (PCR) method in native slaughtered cattle in Kashan, central Iran. Materials and Methods: Totally, 159 diaphragm, esophagus, and muscle samples (53 samples of each) were collected from native beef cattle from Kashan slaughterhouse, central Iran. The genomic DNA was extracted, and PCR method was used separately for detection of N. caninum, Sarcocystis, and T. gondii species using specific primers. Finding: Sarcocystis was found in 84.9% of muscles, 83% of esophagus, and 84.9% of diaphragm samples. Mixed infection (Sarcocystis cruzi–Sarcocystis hominis) was the most common infection, followed by S. cruzi and S. hominis. Sarcocystis hirsuta was not detected in any samples. T. gondii was detected only in three (5.7%) out of the 53 muscle tissues samples of cattle. N. caninum was found in 18.9% of muscles, 24.5% of esophagus, and 28.3% of diaphragm samples. One of the cattle had coinfection to Neospora, Toxoplasma, and Sarcocystis in muscles simultaneously. There was no statistically significant difference between infection rates and age as well as sex in each organ. Conclusion: This study revealed a low prevalence rate of T. gondii, but a high prevalence of infection to N. caninum and S. cruzi or mixed infection of S. cruzi with S. hominis among slaughtered cattle. Prevention measures such as keeping away dogs from cattle grazing are recommended. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate 50 [chicken meat (n = 45) and ground beef (n = 5)] Pseudomonas aeruginosa isolates to determine the expression of the lasI and rhl QS systems, related virulence factors, and the presence of N-3-oxo-dodecanoyl homoserine lactone (AHL: 3-O-C12-HSL). For the isolation and identification of P. aeruginosa, conventional culture and oprL gene-based molecular techniques were used. In relation to QS systems, eight genes consisting of four intact and four internal (lasI/R, rhlI/R) genes were analyzed with PCR assay. The two QS systems genes in P. aeruginosa isolates from ground beef (80.00%) and chicken meat (76.00%) were present at quite high levels. The 3-O-C12-HSL was detected in 14.00% of the isolates. Both biofilm formation and motility were detected in 98.00% of the isolates. Protease activity was determined in 54.00% of the isolates. Pyocyanin production was detected in 48.00% of the isolates. The las system scores strongly and positively correlated with the rhl system (p ˂.01). PYA moderately and positively correlated with protease (p ˂.05). In addition, there was statistically significance between lasI and protease activity (p <.10), and rhlI and twitching motility (p <.10). In conclusion, the high number of isolates having QS systems and related virulence factors are critical for public health. Pyocyanin, protease, and biofilm formation can cause spoilage and play essential role in food spoilage and food safety. [ABSTRACT FROM AUTHOR]

Meat from wildlife species (bushmeat) represents a major source of dietary protein in low- and middle-income countries where humans and wildlife live in close proximity. Despite the occurrence of zoonotic pathogens in wildlife, their prevalence in bushmeat remains unknown. To assess the risk of exposure to major pathogens in bushmeat, a total of 3784 samples, both fresh and processed, were collected from three major regions in Tanzania during both rainy and dry seasons, and were screened by real-time PCR for the presence of DNA signatures of Bacillus anthracis (B. anthracis), Brucella spp. (Brucella) and Coxiella burnetii (Coxiella). The analysis identified DNA signatures of B. anthracis (0.48%), Brucella (0.9%), and Coxiella (0.66%) in a total of 77 samples. Highest prevalence rates of B. anthracis, Brucella, and Coxiella were observed in wildebeest (56%), dik-dik (50%), and impala (24%), respectively. Fresh samples, those collected during the rainy season, and samples from Selous or Serengeti had a greater relative risk of being positive. Microbiome characterization identified Firmicutes and Proteobacteria as the most abundant phyla. The results highlight and define potential risks of exposure to endemic wildlife diseases from bushmeat and the need for future investigations to address the public health and emerging infectious disease risks associated with bushmeat harvesting, trade, and consumption. [ABSTRACT FROM AUTHOR]

BACKGROUND: During food animal production, animals are exposed to, colonized by, and sometimes infected with bacteria that may contaminate animal products with susceptible and multidrug-resistant organisms (MDRO). The United States' Organic Foods Production Act resulted in decreased antibiotic use in some animal production operations. Some studies have reported that decreased antibiotic use is associated with reduced MDRO on mea OBJECTIVES: The aim of this study was to investigate associations of meat production and processing methods with MDRO and overall bacterial contamination of retail meats. METHODS: Bacterial contamination data from 2012 to 2017 for chicken breast, ground beef, ground turkey, and pork chops were downloaded from the National Antimicrobial Resistance Monitoring System. Poisson regression models with robust variance were used to estimate associations with MDRO contamination and any contamination (adjusted for year and meat type) overall, and according to bacteria genus (Salmonella, Campylobacter, Enterococcus, Escherichia coli) and meat type. RESULTS: A total of 39,349 retail meat samples were linked to 216 conventional, 123 split (conventional and organic), and three organic processing facilities. MDRO contamination was similar in conventionally produced meats processed at split vs. conventional facilities but was significantly lower in organically produced meats processed at split facilities [adjusted prevalance ratio (aPR)=0.43; 95% CI: 0.30, 0.63]. Meat processed by split vs. conventional processors had higher or similar MDRO contamination for all tested bacterial genera except Campylobacter (aPR=0.29; 95% CI: 0.13, 0.64). The prevalence of any contamination was lower in samples processed at split vs. conventional facilities for aggregated samples (aPR=0.70; 95% CI: 0.68, 0.73) and all meat types and bacterial genera. DISCUSSION: Organically produced and processed retail meat samples had a significantly lower prevalence of MDRO than conventionally produced and processed samples had, whereas meat from split processors had a lower prevalence of any contamination than samples from conventional processors had. Additional studies are needed to confirm findings and clarify specific production and processing practices that might explain them. [ABSTRACT FROM AUTHOR]

Background During 2017, in response to a physician's report, the Wisconsin Department of Health Services, Division of Public Health, began investigating an outbreak of febrile illness among attendees of a retreat where never frozen, intentionally undercooked, locally harvested venison was served. Preliminary testing tentatively identified the illness as toxoplasmosis. Methods Confirmatory human serology panels and testing of the venison to confirm and categorize the presence and type of Toxoplasma gondii were completed by French and American national reference laboratories. All 12 retreat attendees were interviewed; medical records were reviewed. Results All attendees were male; median age was 51 years (range: 22–75). After a median incubation period of 7 days, 9 (82%) of 11 exposed persons experienced illness lasting a median of 12 days. All 9 sought outpatient healthcare for symptoms including fever, chills, sweats, and headache (100%) and ocular disturbances (33%). Testing confirmed the illness as toxoplasmosis and venison as the infection source. Multiple laboratory results were atypical for toxoplasmosis, including transaminitis (86%), lymphocytopenia (88%), thrombocytopenia (38%), and leukopenia (63%). One exposed but asymptomatic person was seronegative; the other had immunity from prior infection. The T. gondii strain was identified as closely related to an atypical genotype (haplogroup 12, polymerase chain reaction restriction fragment length polymorphism genotype 5) common in North American wildlife but with previously uncharacterized human clinical manifestations. Conclusions The T. gondii strain contaminating the venison might explain the unusual clinical presentations. In North America, clinicians and venison consumers should be aware of risk for severe or unusual presentations of acute toxoplasmosis after consuming undercooked game meat. [ABSTRACT FROM AUTHOR]

The aim of the study was to evaluate the occurrence of E. coli and Salmonella spp. in Sixty-one meat samples (19 chicken, 22 pork and 20 beef), collected from the central markets in Guaranda, Ecuador. All samples were analysed by culture using specific methods for the two genus and the isolates obtained were confirmed by Polymerase Chain Reaction. By culture, 29 samples (47.59%) were positive for Escherichia spp. with 42 isolates, and 25 samples with 35 isolates for Salmonella spp. By PCR, 22 samples (36.07%) were positive for E. coli, and 23 samples (37.70%) for Salmonella spp. The highest prevalence rate of Escherichia coli was observed in pork and beef (16.39% each); A high prevalence of Salmonella spp. was detected in pork (18.03%) followed by beef (13.11%). This study highlights the importance of these pathogens and the need for further studies on its prevalence and distribution in different types of food. [ABSTRACT FROM AUTHOR]

Microbiological examination of food is one of the most important control processes in food production and trade. In that way, we provide safe food on market, but also the consumption of foods and the prevention of diseases that can be transmitted by food contaminated with microorganisms. The aim of this study was to examine the microbiological status of minced meat and meat preparations in the period from years 2014 to 2020. Microbiological examinations included Salmonella spp., Escherichia coli and the total number of aerobic mesophilic bacteria. ISO standard were used to isolate microorganisms (BAS EN ISO 6579-1, BAS ISO 16649-2, BAS EN ISO 4833- 1). A total of 9,942 samples of minced meat and meat preparations (kebabs, burgers, grilled sausages) were tested. It was determined that 10.66% of the samples did not meet the microbial criteria. The most commonly isolated pathogens were Escherichia coli in 11.60% and Salmonella spp. in 1.93% samples. The higher number of aerobic mesophilic bacteria (86.65% of samples) indicates bad hygiene and a potential rapid spoilage of the product. [ABSTRACT FROM AUTHOR]

The paper presents the results obtained from the assessment of sensory and microbiological indices of rabbit carcasses of different origins. The studied carcasses were purchased from a specialized store, from the market and from a farm. The obtained data indicate an increased bacterial load in the carcass from the market both on the surface and in depth, and the carcass from the specialized store fell into the category of fresh meat according to sensory and microbiological indices. [ABSTRACT FROM AUTHOR]

Antibiotic-resistant Escherichia coli (E. coli) are common in retail poultry products. In this study, we aimed to isolate and characterize multidrug resistant (MDR) E. coli in raw chicken meat samples collected from poultry shops in Sylhet division, Bangladesh, as well as to determine correlation between resistance phenotype and genotype. A total of 600 chicken meat swabs (divided equally between broiler and layer farms, n = 300 each) were collected and the isolates identified as E. coli (n = 381) were selected. Disc diffusion antimicrobial susceptibility assay showed resistance of these isolates to ampicillin, erythromycin, tetracycline, streptomycin, trimethoprim-sulfamethoxazole, chloramphenicol, and gentamicin. Polymerase chain reaction (PCR) identified several antibiotic resistance genes (ARGs) in our isolates. Among these ARGs, the prevalence of tetA (for tetracycline) was the highest (72.58%) in broiler chicken isolates, followed by sul1 (for sulfonamide; 44.16%), aadA1 (for streptomycin; 33.50%), ereA (for erythromycin; 27.41%), aac-3-IV (for gentamicin; 25.38%), and the two genes cmlA (24.87%) and catA1 (8.63%) for chloramphenicol. On the other hand, the respective prevalence in layer chicken isolates were 82.06%, 47.83%, 35.87%, 35.33%, 23.91%, 19.02%, and 5.43%. Furthermore, 49.23% of the isolates from broiler chicken were MDR, with the presence of multiple antibiotic resistance genes, including 3 (40.11%) and 4 (9.13%) genes. On the other hand, 51.09% of layer chicken E. coli isolates were MDR, with 3, 4 or 5 ARGs detected in 36.41%, 14.13%, and 0.54% of the isolates, respectively. We also found that 12.8% of broiler chicken E. coli isolates and 7.61% of layer chicken isolates carried genes coding for extended-spectrum SHV beta-lactamases. Lastly, we report the presence of the AmpC beta-lactamase producing gene (CITM) in 4.56% and 3.26% of broiler and layer chicken E. coli isolates, respectively. We found significant correlations between most of the antimicrobial resistant phenotypes and genotypes observed among the investigated E. coli isolates. Our findings highlight the need for the prudent use of antimicrobials in chickens to minimize the development of antibiotic-resistant bacterial strains. [ABSTRACT FROM AUTHOR]

The present study was undertaken to investigate the effect of lactic acid (LA), acetic acid, (AA) and trisodium phosphate (TSP) spray on the microbiological population of beef carcass surfaces slaughtered in a traditional abattoir in Zagazig, Egypt. Higher microbial populations were determined on the shoulder than on the thigh surfaces, and meat sampling by tissue excision technique yielded significantly higher (P < 0.01) microbial count than swabbing method. The application of LA (2%), AA (2%), and TSP (12%) sprays for 30 seconds significantly (P < 0.01) reduced the microbial population counts on the beef surfaces by 0.9 to 2.2 logs. A complete inhibition of enterococci growth was achieved by LA and AA sprays. In general, LA and AA sprays were more efficient as antimicrobial agents than the TSP spray. Among the studied organisms, enterococci were the most reducible bacteria by LA and AA, followed by Enterobacteriaceae and coliforms, while Staphylococcus aureus being the least. This study also indicated that microbial populations determined on the shoulder were higher than on the thigh surfaces, and meat sampling by tissue excision technique yielded significantly higher (P < 0.01) microbial count than swabbing method. [ABSTRACT FROM AUTHOR]

The article discusses research which examined microbial levels in samples of Middle Eastern ready-to-eat (RTE) raw meat dish kibbeh nayyeh. Topics explored include the foodborne disease outbreaks which may be linked to raw meat dishes, the collection and storage of dish samples from Middle Eastern butcher shops located in Toronto, Ontario, and the analysis of Escherichia coli and other coliforms which may be present in the dishes.

Staphylococcus aureus is a major foodborne pathogen and commensal of the skin and mucous membranes of animals and humans. Its virulence relies on the production of a variety of toxins resistant to denaturing conditions. Increasing reports of S. aureus food poisoning and contamination of foods of animal origin elsewhere necessitates the investigation of these foods in Cameroon, to implement safety measures. This cross-sectional study evaluated S. aureus contamination in milk and beef in the Northwest and Southwest Regions of Cameroon, where cow milk is usually not pasteurized before consumption, and beef is the main source of protein. The distribution of antibiotic-resistant isolates and those with enterotoxin-producing potential was also investigated to provide data of public health and food safety benefit. S. aureus was isolated from 39 raw milk and 250 beef samples by standard methods. Confirmation of isolates was by PCR to detect the nuc gene. S. aureus was investigated for classical staphylococcal enterotoxin (SE) genes (sea, seb, sec, sed, and see) by PCR. Their susceptibility to 9 antibiotics was tested by the disk diffusion method. The chi-square test was used to compare the contamination of samples, antibiotic resistance, and the distribution of SE genes. S. aureus was isolated from 11.1% of samples. Contamination was higher in milk (48%) than in beef (5.2%) (P < 0.001). The sea was the most frequently (90%) harboured gene. A large proportion of isolates (88%) harboured more than one virulence gene. Isolates were generally resistant to erythromycin (82%), vancomycin (80%), tetracycline (76%), and oxacillin (74%). Multidrug resistance (MDR) was common (92%). Milk and beef samples in study area were contaminated with MDR enterotoxigenic S. aureus strains and may constitute a potential hazard to consumers. Thus, the need for implementation of proper hygienic measures when handling these products and pasteurization of milk cannot be overemphasized. [ABSTRACT FROM AUTHOR]

Background. Foodborne diseases (FBD) caused by resistant pathogens are a global public health problem. One main driver of the increasing FBD incidence is the transfer of pathogenic organisms from animal guts to carcasses during processing and subsequent transfer from meat products to consumers. Methods. In this study, meat samples from abattoirs in the formal meat sector (FMS) (n = 140) and slaughter points in the informal meat sector (IMS) (n = 104) were collected for microbial detection and phenotypic AMR determination using polymerase chain reaction. Results. The antibiogram of Staphylococcus aureus isolates revealed that resistance to clindamycin (74.3%) and ampicillin (59.5%) was highest in the FMS, while resistance to penicillin (83.8%) and tetracycline (82.1%) was highest in the IMS. Escherichia coli isolates show significant resistance to chloramphenicol (90.7%) and tetracycline (82.3%) in the FMS. Likewise, resistance to tetracycline (92.3%) and sulfamethoxazole/trimethoprim (87.5%) was highest in the IMS. The multiple antibiotic resistance index (MARI) for S. aureus and E. coli ranged from 0.3 to 0.8 and 0.2 to 0.5, respectively. Conclusion. This study suggests high-level contamination of meat with resistant pathogens and highlights the public health consequences associated with consuming such unhygienic products. [ABSTRACT FROM AUTHOR]

Background and Objectives The Crimean-Congo Hemorrhagic Fever (CCHF) is a hemorrhagic viral infection with a high mortality rate. Due to the lack of specific treatment, the disease is managed by medical supports and antiviral drugs. In the present study, we assessed the consumption of blood products during the last outbreak of CCHF in 2017 in Sistan and Baluchestan Province Materials and Methods In this cross-sectional study, during the CCHF outbreak in 2016, all hospitalized patients with CCHF in the province, their disease status and used blood products were recorded. In addition, the probable causes of CCHF infection and response to treatment were recorded. The disease was diagnosed and confirmed in the patients by serological studies and reverse transcriptase polymerase chain reaction (RT-PCR) The statistical analysis was done by SPSS 16 and descriptive levels. Results During the study period, 18 patients with a definitive diagnosis of Crimean-Congo Fever and mean age of 27.5 6 + 6.9 were hospitalized. All patients were male and most were slaughterhouse workers (44.5%). The main cause of CCHF contamination was contact with contaminated meat and infected livestock. Of the 18 patients, 11 (61%) required blood transfusions, and platelet concentrate was the most commonly used (83.2%) blood product among the patients. A total of 191 blood products units were consumed and none of the patients died from CCHF Conclusions CCHF is a hemorrhagic disease that required high rate of blood products transfusion, mostly platelet. [ABSTRACT FROM AUTHOR]

Meat curing, fermentation, and drying are both preservation technologies, and traditional manufacturing practices. Despite being considered a safe food, due to the several hurdles that prevent pathogen growth, dry-cured meat manufacturing may not ensure complete pathogen elimination. Besides, the final products are still susceptible to microbial contamination. Salmonella enterica is noteworthy among the pathogenic microorganisms that can contaminate these products. To survive hypertonic/hyperosmotic, acid, and low aw/desiccation stresses intrinsically associated with dry-curing, Salmonella has evolved with highly sophisticated mechanisms, comprising sensors/receptors, signaling cascade systems, and enzymes/transcription factors that ensure their tolerance and survival despite many harsh environmental conditions. Links between osmotic and acid stresses, such as the dissociable sigma factor of RNA polymerase, which regulates gene transcription, and mutual membrane receptors like the two-component system EnvZ/OmpR, which senses abiotic conditions, lead to stress cross-protection. Furthermore, virulence gene expression seems to be triggered by sublethal stresses on pre-adapted Salmonella cells, increasing their adherence and invasiveness of host cells. These are evidence that the ability to tolerate stresses enhances Salmonella pathogenicity and compromises the safety of dry-cured meats, by sheltering the pre-exposed and, subsequently, more virulent, stressed bacterial cells. [ABSTRACT FROM AUTHOR]

Aims:Staphylococcus aureus is considered a major cause of food poisoning in the world. We aimed to investigate the prevalence of S. aureus isolated from hamburgers in Kashan city. Materials and Methods: In this study, 71 hamburger samples were collected from supermarkets in Kashan from March to July 2017. The samples were examined after dilution in the Baird–Parker Agar Base medium of inoculation for the bacterial growth of S. aureus. Gram staining, catalase tests, mannitol fermentation, coagulase, DNase, and sensitivity to novobiocin were used to detect the bacteria. Results: The collected hamburgers were about eight types of products. Of the total samples, 15 (21.13%) were Gram-positive bacteria contaminated, including seven cocci and eight bacilli. Seven samples (9.86%) of hamburgers were contaminated with S. aureus. The average counts of S. aureus in positive samples were 1.94 × 103 colony-forming unit (CFU)/g. Conclusion: The outbreak of S. aureus isolates in meat products, particularly hamburger, is of serious threat to public health. To prevent the outbreak of this pathogen in hamburgers, permanent control and monitoring should be performed in food industries. [ABSTRACT FROM AUTHOR]

NMAOAM content of beef canned meat № 1-7, 9, 10 a􀅌er produc􀆟on and storage for one and two years corresponded to the norma􀆟ve indexes of 1.1x102 CFU/g. And the producer of canned meat under No. 8 "Beef stewed with the highest grade"-the content of NMAOAM was somewhat not significantly increased according to the norma􀆟ve indicator by 1.27 􀆟mes, and also to the producer under No. 6 (control) - by 14.0 􀆟mes (P < 0,001) for storage for 1 and 2 years - the content of NMAOAM was slightly increased, respec􀆟vely - (1.47 ± 0.22) x102 (P < 0,001) and (1.51 ± 0.35) x102 CFU/g (P < 0,001), respec􀆟vely. Spore-forming mesophilic aerobic and op􀆟onal anaerobic microorganisms of B. sub􀆟lis group found 1 CFU/g in a sample of canned meat No.7. The preserva􀆟on of canned meat with beef during the year was characterized by an increase in the content of spore-forming mesophilic aerobic and faculta􀆟ve anaerobic microorganisms of B. sub􀆟lis group in the canned meat sample №7 - 3 ± 1 CFU/g (P < 0,01) and for 2 years - 6 ± 1 CFU/g (P < 0,001), which did not exceed the standard (11 CFU/g). In samples of No. 2, 3, 9 - 2 ± 1 colonies of molds were found during the storage of one year, which is 2.0 􀆟mes (P < 0,001) -detected S. aureus. Meat preserves for 2 years also saw an increase in molds in specimens No. 2, 3 and 9 respec􀆟vely - 5 ± 1(P < 0,01), 4 ± 1 (P < 0,05), 6 ± 1 (P < 0,001) colonies. According to microbiological indicators of industrial sterility, canned meat did not meet the standards of DSTU 4450, namely in the samples of Nos. 2, 3, 8, 9 -colonies of molds were found and S. aureus. By checking the temperature of canned meat in samples 2, 3, 7, 9 it was found a viola􀆟on of the temperature regime - the temperature in the summer was 35 ± 3 °C, the rela􀆟ve humidity was 84 ± 5%. An advanced method of establishing the criterion of technological process hygiene in the produc􀆟on of beef canned meat for determining thermophilic microflora has been developed: n = 5, c = 3; m = 50 CFU/g; M = 200 CFU/g. [ABSTRACT FROM AUTHOR]

Background. Extended spectrum beta-lactamases (ESBLs) producing Enterobacteriaceae cause severe infections in humans which leads to complicated diseases. There is increasing evidence that cattle contribute to the development and spread of multidrug resistant pathogens and this raises public health concern. Despite this, data on the concurrence of ESBL producing pathogens in cattle, especially in the North-West province are rare. Therefore, the aim of the present study was to isolate, identify and characterise ESBL producing E. coli and K. pneumoniae species from cattle faeces and raw beef samples. Results. A total of 151 samples comprising 55 faeces samples and 96 raw beef samples were collected and 259 nonreplicative potential isolates of Enterobacteriaceae were obtained. One hundred and ninety-six isolates were confirmed as E. coli (114; 44%) and K. pneumoniae (82; 32%) species through amplification of uspA and uidA and ntrA gene fragments, respectively. Antimicrobial susceptibility test revealed that large proportions (66.7–100%) of the isolates were resistant to Amoxicillin, Aztreonam, Ceftazidime, Cefotaxime, and Piperacillin and were multidrug resistant isolates. Cluster analysis of antibiotic inhibition zone diameter data revealed close similarities between isolates from different sources or species thus suggested a link in antibiotic exposures. The isolates showing phenotypic resistance against ESBL antimicrobial susceptibility tests were screened for the presence of ESBL gene determinants. It was observed that 53.1% of the isolates harboured ESBL gene determinants. The blaTEM, blaSHV and blaCTX-M genes were detected in E. coli isolates (85.5%, 69.6%, and 58%, respectively) while blaCTX-M and blaOXA were detected in K. pneumoniae (40% and 42.9%, respectively). All the genetically confirmed ESBL producing E. coli and K. pneumoniae isolates were subjected to Enterobacterial Repetitive Intergenic Consensus (ERIC) PCR analysis. Fingerprinting data revealed great similarities between isolates from different areas and sources which indicates cross-contamination between cattle and beef. Conclusion. This study revealed that cattle and its associated food products, beef in particular, harbour ESBL producing pathogens. And this warrants a need to enforce hygiene measures and to develop other mitigation strategies to minimise the spread of antibiotic resistant pathogens from animals to human. [ABSTRACT FROM AUTHOR]

Species of the genus Sarcocystis are recognized as protozoan parasites infecting a wide range of animals, including humans. This study aimed to provide data on the occurrence, genetic characterization, and epidemiological significance of Sarcocystis spp. in cattle destined for human consumption in Romania. A total of 117 heart samples from slaughtered cattle in three southwestern Romanian counties (Dolj, Timiș, and Gorj) were analyzed in order to detect sarcocysts, using fresh examination microscopic techniques. Subsequently, the isolated sarcocysts and/or cyst fragments (5–15 per sample) from each infected animal were molecularly characterized. Overall, 17.9% (21/117) of the tested animals were found to be Sarcocystis spp. positive by microscopy. Genetic characterization of Sarcocystis spp. isolates, based on sequence analysis of the 18S rRNA gene, showed the presence of a single species, namely S. cruzi. No correlation was found (p>0.05) between S. cruzi infection and the origin, age, breed, and gender of cattle, but the grazing farming system was positively associated (p=0.031) with the pathogen prevalence and can be considered a risk factor (OR = 3.6) in acquiring infection. To evaluate the possible public health risk, further investigation focused on the processing of other Sarcocystis-specific tissue matrices and evidence of human infections is recommended. This is the first study of bovine Sarcocystis infection in Romania. [ABSTRACT FROM AUTHOR]

Introduction: Campylobacteria is one of the most common groups of bacteria which is transmitted between humans and animals. Among the animal source foods, the presence of campylobacter species in poultry meat has been extensively reported and the consumption of undercooked meat is the most important cause of campylobacter transmission to humans. The aim of this study was to identify Campylobacter spp.in Jahrom slaughterhouse chickens in2016-17. Material&Methods: In this descriptive cross-sectional study, 328 samples of poultry carcasses were randomly selected from slaughterhouses of Jahrom during spring and winter of 2016-2017.Campy-Thio transient medium were used for transferring samples. Exeter Broth enrichment medium and Agar Skirrow selective medium and specific Bacteriological tests were used to identify campylobacter.Data were analyzed by SPSS software version21in descriptive statistics level and using frequency, percentage and chi-square test at the significant level of 0.05. Results: Out of 328 samples, contamination with Campylobacter species was showed in 217(66.2%) ones, 146 (67.3%) and 71 (32.7%) of the samples were infected with Campylobacter jejuni and other Campylobacter species, respectively. It is necessary to mention that 118samples (72%) were contaminated in spring and 99 ones (60.4%) in winter. Also, Frequency of Campylobacter species in liver was79.3%, gizzard 69.5%, heart 61% and meat of poultry55%. Conclusion: Due to the contamination of poultry carcasses (66.2%) especially the liver, which is a potential source of Campylobacter species infection and one of the major health hazards in human society, quality control, and the significant association between infection frequency and season Notification about not consuming certain parts of chicken and training proper methods of consumption and full baking of poultry meat and precautions during the different seasons seems essential. [ABSTRACT FROM AUTHOR]

Salmonella is a foodborne bacterial pathogen associated with red meat production worldwide. Survival of, and cross contamination with, this pathogen at any stage from the farm to the processing facility may result in human disease. Cattle, goat and sheep are common animal reservoirs of Salmonella. Various interventions to control the spread of this pathogen during red meat processing have been applied. Physical interventions, such as chilling, thermal treatments, ionizing radiation, ultraviolet radiation, as well as novel interventions such as high pressure treatment and ultrasound, have been used with varying success to reduce Salmonella during processing. This review examines the use of physical interventions to control Salmonella during processing and the stress response of Salmonella towards these interventions. Most existing studies do not provide a very strong insight into the molecular mechanisms of survival of Salmonella after exposure to these physical interventions. Attachment of Salmonella onto red meat species may be strain specific and the genetic profile of these strains may contribute to the survival of Salmonella during red meat processing. Bacterial sigma factors which may act as DNA repair proteins may induce the expression of virulence genes. Salmonella may develop a tolerance mechanism to these physical interventions by enhancing the expression of genes which may provide protection to cells during processing. Developing effective approaches for reduction and elimination of this pathogen on red meat still remains a challenge due to a lack of understanding of the stress response of different serovars of Salmonella. Genome wide stress responses and validation of the gene expression of Salmonella transcriptomes and proteomes need to be intensified to determine phenotypic and genotypic profiles of Salmonella on different red meat species under these different stressors. • Stress response of Salmonella from a genotypic and phenotypic perspective. • Effect of physical interventions to control Salmonella. • Novel interventions as alternatives to current physical interventions. • Interventions to improve red meat safety. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine the prevalence of antibiotic resistant nontyphoidal Salmonella in 39 retail chicken meat shops located in 7 towns of North India. Overall, nontyphoidal Salmonella prevalence of 9.43% (70/742) was observed. Highest Salmonella prevalence was observed in Lalkuan (20.99%). Chicken meat samples (40%) showed highest Salmonella prevalence followed by poultry feces (20%). Three serotypes of Salmonella were identified, Salmonella Kentucky (S.Kentucky, 74.29%), Salmonella Virchow (S.Virchow, 17.14%) and Salmonella Typhimurium (S.Typhimurium, 7.14%). All isolates were multidrug resistant (MDR) by disk-diffusion assay, showing resistance to three or more classes of antibiotics. High resistance was observed to tetracycline (100%), erythromycin (100%), nalidixic acid (98.57%), ampicillin (95.71%) and ciprofloxacin (82.86%). Fifty-one (98.08%) S. Kentucky isolates were resistant to ciprofloxacin. Of these, 49 S. Kentucky isolates showed MIC values in the range of 3 to >256 μg/ml. Twenty-nine (41.43%) Salmonella isolates were co-resistant to ciprofloxacin and cefotaxime by disk-diffusion test. The tet A gene was detected in all Salmonella isolates and the bla TEM was the most predominant (25.37%) β-lactam gene. Multiple virulence genes such as sip A, mgt C, s op E1, s tn , sop B, fli C, spv C and gip A were also detected. High resistance to quinolone, cephalosporin and tetracycline antibiotics in nontyphoidal Salmonella isolates of poultry origin points towards their extra-label use in poultry farms. • Salmonella Kentucky as the predominant serotype in retail chicken shops. • All Salmonella isolates (100%) are multidrug resistant. • 41.43% Salmonella isolates co-resistant to ciprofloxacin and cefotaxime. • High ciprofloxacin and levofloxacin MICs. • bla TEM (25.37%) is the most predominant β-lactam gene detected. [ABSTRACT FROM AUTHOR]

Microbial survival of heating and cross-contamination are the two transmission routes during food preparation in the consumers' kitchen that are relevant for QMRA (Quantitative Microbial Risk Assessment). The aim of the present study was to extend the limited amount of data on microbial survival during real-life preparation of meat and meat products and to obtain accessory temperature data that allow for a more general (product unspecific) approach. Therefore survival data were combined with extensive measurements of time- and location dependent temperature using an infrared camera for the surface and buttons for the inside of the product, supplemented with interpolation modelling. We investigated the survival of heating of Escherichia coli O111:H2 in beefsteak, hamburgers (beef and 50% beef 50% pork (HH)), meatballs (beef and HH) and crumbs (HH). For beefsteak, survival as a whole is dominated by the sides, giving a log reduction of 1–2 (rare), 3–4 (medium) and 6–7 (done). Limited measurements indicated that done preparation gave 5–6 log reduction for crumbs and at least 8–9 log for the other products. Medium preparation gave a higher reduction in hamburgers (2–4 log) than in meatballs (1–2 log) and in beef (3–4) than in HH (2–3) hamburgers. In general, our 'done' results give larger inactivation than found in literature, whereas 'rare' and 'medium' results are similar. The experiments resulted in two types of curves of D 70 /z-values, dependent on product, doneness and for beefsteaks sides vs. top/bottom. One type of curve agrees reasonably with literature D 70 /z estimates from isothermal temperature experiments, which supports using these estimates for home style cooking QMRA calculations. In case of the other type of curve, which is mainly found for (near) surface contamination in close contact with the pan, these literature estimates cannot be applied. We also applied a simplified approach, assuming thermal inactivation is dominated by the highest temperatures reached. The time duration of this highest temperature gives accessory D-values which prove to fit with isothermal temperature literature data, thus suggesting application of such data for QMRA is possible by this approach also, which is less labor intensive both in terms of measurements and modelling. In real life, variability in product properties and preparation styles is large. Further studies are needed to analyze the effect on survival, preferably focusing on determining the essential variables. More variation in heating time will allow for estimating D 70 /z point estimates rather than curves representing possible sets of D 70 /z-values. • Survival of E. coli and temperature of meat were studied at home frying conditions. • We studied beefsteak, hamburgers, meat balls and crumbs. • Inactivation was from 1 to 2 log (rare beefsteak) to at least 8–9 log (done products). • Results from D/z- and simplified analysis partly agree with isothermal literature. • Isothermal data can therefore support the estimation of survival after home frying. [ABSTRACT FROM AUTHOR]

Abstract The presence of Listeria monocytogenes was evaluated in a small-scale meat processing facility in Montenegro during 2011–2014. L. monocytogenes isolates from traditional meat products and environmental swabs were subjected to a) molecular characterization b) serotyping by both multiplex PCR and next generation sequencing (NGS) c) potential antimicrobial resistance (AMR) was assessed by extraction of specific genes from NGS data and d) screening for the presence of some disinfectant resistance markers. Overall, traditional meat products were contaminated, most likely from incoming raw materials, with 4 major specific STs of L. monocytogenes (ST515, ST8, ST21, ST121) representing 4 clonal complexes (CC1, CC8, CC21, CC121) identified during the four-year period. These strains belonged to serogroup IIa which predominated, followed by IVb (ST515, CC1). The strains from environmental swabs belonged, exclusively, to ST21 and were isolated from cutting board and floor swabs in 2011. Furthermore, we found Tn 6188 , a novel transposon conferring tolerance to BC, to be specific to sequence type ST121. In addition, antimicrobial resistance genes mprF and fosX were present in clonal complexes CC21 and CC121, while complexes CC8 and CC1 exclusively harbored the mprF antimicrobial resistance gene. Graphical abstract Image 10944 Highlights • Genetic diversity and biofilms of Listeria monocytogenes isolated from traditional meat products and environmental swabs. • The Montenegrin meat processing company yielded 4 different specific STs representing 4 major clonal complexes. • Strains were predominantly from serogroup IIa, followed by IVb. • Only ST 121 strains contained benzalkonium chloride (BC) resistance transposon Tn 6188. • Two antimicrobial resistance genes , mprF and fosX , were present in some sequences. [ABSTRACT FROM AUTHOR]

Objective: In this study, the effects of vacuum (VP) and high-oxygen modified atmosphere (80% O2+20% CO2) packaging (HiOx-MAP) on physico-chemical and microbiological properties of minced water buffalo meat were investigated. Methods: After minced meat preparation, samples were packaged under VP and HiOx-MAP and stored at 2°C±0.5°C for 14 days. Samples taken on certain days were subjected to total aerobic mesophilic bacteria, total aerobic psychrotrophic bacteria, lactic acid bacteria, Pseudomonas, Enterobacteriaceae and yeast-mold counts as well as pH, color (L*, a*, and b*) and thiobarbituric acid reactive substances (TBARS) analyses. Results: In minced water buffalo meat packaged under HiOx-MAP, TBARS value exceeded 1 mg malondialdehyde/kg on the 4th day of the storage. In VP samples, TBARS value remained close to initial TBARS value during storage. According to the findings, a* value was determined to be high in the HiOx-MAP samples within initial days of the storage. However, no significant changes in a* value were observed in VP samples during storage. In contrast, the mean value of L* was detected as higher in HiOx-MAP sample than VP samples. The count of psychrotrophic bacteria increased more than that of mesophilic bacteria during storage. The growth of Enterobacteriaceae and Pseudomonas was delayed in both the packaging methods. However, lactic acid bacteria exhibited more growth in VP samples compared to MAP samples. Conclusion: The lipid oxidation proceeded faster than expected in minced water buffalo meat packed with HiOx-MAP method. This situation adversely affected the a* value. On the other hand, similar microbiological results were obtained in both packing methods. [ABSTRACT FROM AUTHOR]

Abstract Roasted Pork Loin prepared with the cook-chill system under an aerobic and modified atmosphere packaging with 40%CO 2 /60%N 2 and two different storage temperatures (3 °C and 8 °C) were assessed for microbial load and meat quality parameters. Sampling was performed for microbiological, physical-chemical and sensory analysis and was carried out at predetermined time intervals: 0, 3, 6, 9, 13, 17, 20 and 27 days. Lactic acid bacteria constituted part of the microbiota, reaching 7 log (CFU/g) at the end of storage in MAP at 8 °C. Pseudomonas spp., moulds and yeasts occurred in higher counts in aerobic packaging samples. Thiobarbituric acid reactive substances showed higher levels in samples stored under aerobic packaging, reaching mean levels of 5.6 and 8.3 mg malondialdehyde/kg at 3 °C and 8 °C respectively. Total volatile basic nitrogen showed higher levels in samples stored at 8 °C in both packaging conditions. The shelf-life of Roasted Pork Loin was estimated at 5 days in aerobic packaging and at 20 days in modified atmosphere packaging when stored at 3 °C. Highlights • Shelf-life extension of roasted pork loin processed by cook-chill. • The roasted Pork Loin samples stored at 3 °C had high shelf-life compared to 8 °C. • The modified atmosphere packaging is an efficient method for extension of shelf-life. • Spoiled odour and the overall acceptance of samples were affected by packaging. [ABSTRACT FROM AUTHOR]

Abstract This study aimed to evaluate the effect of sex and sub-zero storage temperature on the microbial and oxidative stability of Belgian Blue beef packed in a high-oxygen atmosphere after different ageing times. Longissimus thoracis et lumborum from Belgian Blue young bulls and cull cows were aged at −1 or 4 °C for 80 days in vacuum. Every 20 days, samples were repackaged in a high-oxygen atmosphere (70/30% O 2 /CO 2) and stored for 7 days (2 days at 4 °C + 5 days at 8 °C). Ageing at −1 °C had a protective effect against the growth of lactic acid bacteria and Enterobacteriaceae and myoglobin oxidation. Brochothrix thermosphacta was the limiting parameter for ageing longer than 20 days at −1 °C, permitting a subsequent 7-day shelf-life in a high-oxygen atmosphere. Meat from young bulls was more sensitive to oxidation than meat from cull cows. Extending Belgian Blue meat ageing for >20 days had a negative impact on retail shelf-life. Highlights • Ageing at −1 °C can improve microbial and colour stability of meat. • Meat from young bulls is more sensitive to oxidation than meat from cull cows. • Brochothrix thermosphacta growth limits the length of beef ageing at −1 °C. • Ageing Belgian Blue meat for >20 days is not recommended for retail display. [ABSTRACT FROM AUTHOR]

Abstract To determine the prevalence of pathogenic bacteria in street vended ready-to-eat meats in Windhoek, Namibia, a total of 96 street vended ready to eat meat samples were evaluated. Prevalences of 42%, 52%, 15%, 6% and 83% were observed for Escherichia coli , Staphylococcus aureus , Listeria monocytogenes , Shigella and Enterobacteriaceae respectively, while the highest aerobic plate counts were 7.74 Log 10 cfu/g, 5.67 Log 10 cfu/g, 5.12 Log 10 cfu/g , 4.56 Log 10 cfu/g, 3.3 Log 10 cfu/g, 5.75 Log 10 cfu/g respectively. Unsatisfactory microbial levels were 32% for aerobic plate count, 26% for Enterobacteriaceae , 35% for Escherichia coli , 11% for Listeria monocytogenes , 7% for Staphylococcus aureus and 6% for Shigella. Salmonella was detected in 11% and 40% of samples from two suburbs. The unsatisfactory microbiological quality of some ready-to-eat meats necessitates the provision of training on food safety and hygiene to street vendors for consumer protection. Highlights • Prevalences of L. monocytogenes , S. aureus , E. coli and Enterobacteriaceae determined in street vended ready to eat meats. • Detection of potentially hazardous Salmonella and Shigella , posing health risks. • Determined unsatisfactory levels of E. coli are indicative of likelihood of presence of pathogens. [ABSTRACT FROM AUTHOR]

Microbial spoilage of raw meat causes huge economic losses every year. An understanding of the microbial ecology associated with the spoilage and its dynamics during the refrigerated storage of meat can help in preventing and delaying the spoilage-related activities. The raw meat microbiota is usually complex, but only a few members will develop during storage and cause spoilage upon the pressure from several external factors, such as temperature and oxygen availability. We characterized the metagenome of beef packed aerobically or under vacuum during refrigerated storage to explore how different packaging conditions may influence the microbial composition and potential spoilage-associated activities. Different population dynamics and spoilage-associated genomic repertoires occurred in beef stored aerobically or in vacuum packaging. Moreover, the pangenomes of Pseudomonas fragi strains were extracted from metagenomes. We demonstrated the presence of specific, storage-driven strain-level profiles of Pseudomonas fragi, characterized by different gene repertoires and thus potentially able to act differently during meat spoilage. The results provide new knowledge on strain-level microbial ecology associated with meat spoilage and may be of value for future strategies of spoilage prevention and food waste reduction.IMPORTANCE This work provides insights on the mechanisms involved in raw beef spoilage during refrigerated storage and on the selective pressure exerted by the packaging conditions. We highlighted the presence of different microbial metagenomes during the spoilage of beef packaged aerobically or under vacuum. The packaging condition was able to select specific Pseudomonas fragi strains with distinctive genomic repertoires. This study may help in deciphering the behavior of different biomes directly in situ in food and in understanding the specific contribution of different strains to food spoilage. [ABSTRACT FROM AUTHOR]

Abstract A simultaneous evaluation of various quality attributes of packaged bratwurst using hyperspectral imaging (HSI) was developed. Changes in physicochemical (L* , a* , b* color values, pH and thiobarbituric acid (TBA)), microbiological (total viable counts (TVC) and lactic acid bacteria (LAB)) and sensory (color, odor and overall acceptability) characteristics of the packaged sausages were monitored during storage at 4 ± 1 °C. Reflectance spectra covering a wavelength range of 400–1000 nm of the samples were acquired using HSI. The relationships between the quality attributes and the spectroscopic reflectance were investigated using canonical correlation analysis. Among all quality attributes, L* color value, TBA, TVC, LAB, odor and overall acceptability appeared to be highly associated with the reflectance. To facilitate the HSI for rapid image acquisition and data processing, partial least squares regression (PLSR) analysis was employed for selection of optimal wavelengths. The selected wavelengths were then assembled into multispectral data and used as input variables to optimize the PLSR and artificial neural network models for the prediction of quality attributes of the sausage samples. The HSI technique can be used for rapid and nondestructive evaluation of the product's quality and shelf life. [ABSTRACT FROM AUTHOR]

Antimicrobial resistance has become a serious public health threat throughout the world, and therapeutic options for several infectious diseases are currently limited by the presence of multidrug-resistant (MDR) bacteria. This study was designed to examine the drug resistance patterns, the prevalence of the β-lactamases, and class 1 integrons in MDR Escherichia coli isolates from chicken meat in Korea. Among 200 chicken meat samples, 101 isolates were observed to be positive for E. coli, of which 57 were identified as MDR E. coli. Among 57 MDR E. coli isolates, the prevalence of bla gene, blaCTX-M-1, blaCTX-M-14, and blaTEM-1, were identified in 2, 4, and 16 E. coli strains, respectively; only 1 E. coli strain had both, blaTEM-1 and blaCTX-M-1 genes. Twenty-one of the 57 MDR E. coli isolates also carried class 1 integrons, and 5 different gene cassette arrangements were found in 14 of the 21 class 1 integron-positive isolates. The β-lactamase-producing E. coli and integron-positive E. coli had significantly higher resistance to 16 antimicrobial drugs than the non-β-lactamase-producing E. coli and the integron-negative E. coli (p < 0.05). Our findings suggest that β-lactamase and class 1 integrons are widely distributed in E. coli isolates from chicken meat, and directly contribute to resistance to diverse antimicrobial agents. Therefore, continuous investigation of integron gene cassette arrays will provide useful information regarding antimicrobial resistance mechanisms. [ABSTRACT FROM AUTHOR]

Extra-intestinal E. coli are emerging as a global threat due to their diffusion as opportunistic pathogens and, above all, to their wide set of antibiotic resistance determinants. There are still many gaps in our knowledge of their origin and spread pathways, although food animals have been adjudicated vehicles for passing mult-drug resistant bacteria to humans. This study analyzed 46 samples of meat purchased from retail stores in Palermo in order to obtain quinolone-resistant E. coli isolates. Strains were screened for their phylogenetic groups, ST131-associated single nucleotide polymorphisms (SNPs), and then typed by ERIC-PCR. Their set of virulence factors, namely, kpsMII, papA, sfaS, focG, iutA, papC, hlyD, and afa genes, were investigated and their fluoroquinolone-resistance determinants evaluated. The data obtained show a dramatically high prevalence of multidrug resistance patterns in the Palermo area, with 28% of the isolates having virulence factor genes typical of ExPEC strains. No B2 group or ST131 strains were detected. Moreover, 20% of our isolates showed positivity to all the plasmid-mediated quinolone resistance (PMQR) determinants, showing a potential to transfer these genes among other bacteria. Therefore, these data underline the possibility that food animals and, specifically, poultry in particular may be a significant source of resistant bacterial strains, posing a potential zoonotic risk. [ABSTRACT FROM AUTHOR]

The application of actinidin to beef brisket followed by thermal inactivation (by sous vide cooking) was studied for its effects on textural attributes, microstructure and protein digestibility under simulated gastric conditions. The optimal processing of meat was achieved by injecting 5% of a 3 mg/mL solution of commercial actinidin extract (Actazin™ from Anagenix Ltd.) into brisket steaks, followed by vacuum tumbling and cooking under sous vide conditions at 70 °C for 30 min. This cooking time is considerably less than sous vide cooking times normally used in the food service industry. The actinidin-treated meat had no change in pH, colour and cook loss, but showed improved sensory scores for tenderness, juiciness and flavour compared with the untreated meat. Transmission electron micrographs showed considerable breakdown of the myofibrillar structure, particularly around the Z -discs. An enhanced initial rate of muscle protein breakdown under simulated gastric conditions was observed using SDS-PAGE, demonstrating positive effects of the actinidin treatment on meat protein digestibility. [ABSTRACT FROM AUTHOR]

The impact of different ratios of lean meat, adipose tissue (fat) and bone on the volatile organic compound (VOC) profile of vacuum-packed (VP) lamb stored at 2 °C for up to 15 days was investigated using two sampling approaches. VOC development in individual samples was followed over time using either a traditional sampling regime where replicate samples were sampled (single-use) at a given time or a novel approach where replicate samples were resampled (reuse) over time. VOCs present in the headspace of the packaged samples were detected using proton-transfer-reaction mass spectrometry (PTR-MS) with complementary solid phase micro-extraction gas chromatography–mass spectrometry (SPME-GC-MS) analysis on a subset of samples. Bacteria numbers were determined using standard microbiological methods. Meat packaged with 20% added adipose tissue contained slightly higher numbers of bacteria at the start of the trial with correspondingly higher VOC levels compared to lean meat alone. Storage time (as a proxy for microbial numbers) was the main driver for VOC production. Differences between the reuse and the single-use sample sets were minimal, suggesting that resampling of VP lamb samples may be a useful approach to study the development of low frequency spoilage patterns over time. [ABSTRACT FROM AUTHOR]