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Background: Biogenic amines are the end products of bacterial decarboxylation of amino acids which occur as a result of bacterial contamination. Those may cause a series of problems for human health such as allergic reactions, itching, breathing difficulties, fever and hypertension. Objectives: This study aimed to isolate different bacteria that can produce decarboxylase enzymes and trail to control it by using garlic, onion and ginger nano-emulsions. Methods: Isolation and identification of some bacteria producing decarboxylase enzymes from minced meat, preparation of garlic, ginger and onion nano-emulsions (60%) and investigating their cytotoxicity by sulforhodamine B (SRB) assay. Then, the antibacterial effect of the prepared nano-emulsions against the isolated bacteria was explored by determination of their minimum inhibitory concentrations (MICs) and measuring biogenic amines levels by high performance liquid chromatography (HPLC). Results: The most common bacteria isolated from samples were Salmonella species "Salmonella Typhimurium1, 4{5},12: i: 1.2 and Salmonella arizonae", Escherichia coli "serotype O44: K74 and O125: K70", Klebseilla pneumonia, Enterobacter spp, Staphylococcus aureus, Aeromonas hydrophilia, Proteus mirabilis, Pasteurella multocida and Lactobacillus species. The biogenic amines detected on positive samples were putrescine, cadaverine, spermidine, spermine, putrescine, B-phenyl ethyl amine, histamine and tyramine. The sizes of the ginger oil nanoemulsion 60%, garlic oil nanoemulsion 60% and onion oil nanoemulsion 60% were (222.6±2.22 nm, 420.7±36.95 nm and 202.9±2.1 nm) respectively, indicating that they were safe and stable. The antibacterial effect of the used nano emulsions showed that Salmonella spp, E. coli and S. aureus were the most sensitive strains while K. pneumonia and Enterobacter spp. were the most resistant ones. The level of the detected biogenic amines were reduced greatly after addition the oil nanoemulsions 7.5% to examined samples. Conclusion: Using of plant extract as ginger, garlic and onion nanoemulsions oils as antibacterial agents and for reduction of biogenic amines was more effective. [ABSTRACT FROM AUTHOR]

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]

ABSTRACT This study investigates the dynamics of spoilage microflora in duck meat packed in vacuum and air during 9 days of storage. In total, 72 duck carcasses were used in the study. Samples of meat (breasts and thighs, with or without skin) were analysed on days 1, 3, 6 and 9 after packaging in two different atmospheres, at a storage temperature of 3°C ± 1°C. Enterobacteriaceae, coliform bacteria, and E. coli, Total Viable Count, psychrotrophic microorganisms, Lactic Acid Bacteria, Pseudomonas spp. counts, and Brochothrix thermosphacta were determined. As expected, the type of sample and storage length had the greatest influence on microbiological quality (p

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]

The present study was performed to assess the presence of Enterobacteriaceae in raw meat in Iraq using cultivation and the VITEK®2 compact system. A total of 20 chicken raw meat samples were randomly purchased from butchers and local meat retailers located in Najaf, Iraq. Five bacterial isolates were recovered from these samples. Proteus mirabilis (70%) was found to be the most abundant, followed by Enterobacter cloacae complex (15%), Pseudomonas aeruginosa and Salmonella enterica subsp. diarizonae (10%), and Enterobacter aerogenes (5%). The discovery of Salmonella enterica ssp. diarizonae in local chicken meat is the first of its kind in Iraq. Moreover, the presence of several Enterobacteriaceae in locally produced retail raw chicken meat raises concerns about the possibility of cross-contamination with other food items. Also enhances the danger of human infection from eating raw or undercooked meat. To lessen the danger of infection, veterinarians and public health authorities must coordinate and take synchronized action. [ABSTRACT FROM AUTHOR]

Background: Escherichia coli O157 is recognized as a major food-borne pathogen of great concern which can be transmitted by consumption of meat and meat products. Aim: This cross sectional study was conducted to determine the prevalence and antimicrobial resistance of E. coli O157 in mutton meat from butcher shops in Khartoum State, Sudan. Methods: A total of 500 mutton meat carcass swabs were collected in the period March-December 2021 and processed according to ISO16654:2001 methods. Six antibiotics were used to evaluate antimicrobial susceptibility by disc diffusion method according to the guidelines of CLSI. Results: The results showed that the prevalence of E. coli O157 was 1% (5/500) from mutton meat. All isolates were sensitive to amikacin 5 (100%), while all isolates were resistant to ampicillin 5 (100%). For other antimicrobials, the resistance was cotrimoxazole 4 (80%), cefuroxime and cefotaxime 3 (60%). Three out of five isolates (60%) showed multiple drug resistance (MDR). Conclusions: The findings of this study demonstrated that E. coli O157 was present in mutton meat and frequently exhibited multiple drug resistance. Proper manufacturing processes and regular antimicrobial resistance monitoring should be taken into account. [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]

Copyright of Archives of Veterinary Medicine / Arhiv Veterinarske Medicine is the property of Scientific Veterinary Institute Novi Sad 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.)

Contamination of meats and meat products by pathogenic microorganisms is responsible for a significant percentage of outbreaks of foodborne illness. There are also concerns over the carcinogenic potential of dietary nitrate and nitrite in processed meat products. The past few decades have seen an extensive search for novel technologies alternative to synthetic chemical preservatives to reduce the level of contamination of foods by pathogenic and spoilage microbes. This review provides a general overview of natural preservatives with potential applications in the meat industry, including phages and their endolysins, bacteriocins, microbial lipopeptides, antimicrobial peptides of plant or insect origin, and essential oils or extracts of plant origins. Instead of providing summary data from the published literature, we attempt to elaborate the challenges facing the development of novel natural preservatives as antimicrobial hurdles, taking into consideration the sharp contrast between extensive studies in this particular field and very limited industrial use. More specifically, we emphasize the great importance of having streamlined approaches and methodological guidelines in the research and development of natural preservatives so that the journey to their industrial use for safer meats and meat products could be shortened or made easier. [ABSTRACT FROM AUTHOR]

Ensuring the quality of meat is crucial to preventing health hazards caused by improper handling. To address this issue, a smart packaging system is necessary for continuous monitoring of beef quality and microbial population, benefiting both meat industries and end consumers. The presence of spoilage-causing microbes can be detected using an electronic nose (e-nose), a cost-effective and rapid instrument for beef quality classification. This research introduces the development of a mobile e-nose system for beef quality detection and monitoring. The system comprises a chemical gas sensor array, a data acquisition system, a data processing system, and a pattern recognition system. The gas sensors utilized in the sensor array include MQ135, MQ137, MQ9, MQ3, TGS 2620, TGS 2610, TGS 2600, and TGS 822. The experiment involved a dataset with 1800 data points. The experimental results demonstrate the system's ability to accurately distinguish between fresh and spoiled beef. Furthermore, it exhibits a promising classification accuracy of 95.89% using the Support Vector Machine model. Therefore, this system presents a potential solution for a low-cost, user-friendly, and real-time meat quality monitoring system. This research contributes to the development of an accessible and efficient meat quality monitoring system, addressing the need for continuous assessment and ensuring consumer safety. [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 microbial quality of broiler breast meat stored using ice for different periods was analyzed in this study. Twenty-Four (24) breast meat samples from table sized Broiler chickens were collected and allocated to four different treatments, with six samples per treatment. Breast meat samples were stored using ice at zero, one, two and three days and designated as T1, T2, T3, and T4, respectively. At the end of storage, meat samples were obtained from each treatment for microbial analysis. Data collected on microbial load count were transformed and analyzed using one-way analysis of variance (ANOVA). Results obtained showed that aerobic mean log10 count was not significantly different, with mean log10 count values ranging from 6.88 to 7 .29 CFU/g for treatments 2 and 1, respectively. Anaerobic mean log10 count was also not significantly affected by the ice storage with mean log 10 count values ranging from 6.66 to 6.99 CFU/g for treatment 2 and 4 respectively. Such bacteria species as Staphylococcus aureus and Escherichia coli (E. coli) were identified at different storage age, some off the bacteria species identified are pathogenic. It was concluded that storage of broiler breast meat using ice for different periods had no effect on bacteria load. Based on the findings off this study, it was recommended that broiler breast meat can be stored using ice temperature for up to three days without adverse effect on microbial load. [ABSTRACT FROM AUTHOR]

Copyright of Revista Pediatría de Atención Primaria is the property of LUA Ediciones 3.0 S.L. 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 Indonesian Journal of Animal & Veterinary Sciences / Jurnal Ilmu Ternak dan Veteriner is the property of Indonesian Center for Animal Science Research & Development 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.)

Changes in live weight, morphology of carcasses, their morphometric parameters, chemical composition of muscles during cage rising (group 1) and ground-grazing raising (group 2) were studied in hens (Smena 9 cross) at the age of 1, 35, 42, 49 and 56 days. Generally accepted research methods were used. The hens were raised under the same conditions. The experiments revealed that chickens had a high growth rate at an early age. At 56-day age, live weight of hen from group 1 was 3438 g, which was 2.69 % less than in group 2, and carcass weight was 2.89 % less (P 0.05). In carcasses of broilers from group 2, weight of muscle tissue was 3.14 % more (P 0.05), however, fat and bones were less by 0.22 and 0.09 %, respectively. Compared to 1-day-old chickens, 56-day-old broilers had increased relative weight: muscle tissue in group 1 and group 2 - by 13.04 and 13.27 %, respectively; fat - by 4.02 and 3.80 %, respectively; while relative bone weight decreased by 16.25 and 16.34 % in group 1 and group 2, respectively. Ground-grazing raising of chickens is not inferior in meat productivity to cage rising. At the same time, veterinary and sanitary indicators differ in the quality of meat.

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]

The effect of dietary supplementation of Ethiopian pepper (Xylopia aethiopica) and clove (Syzygium aromaticum) and their composite on nutrient digestibility, gut microflora, carcass yield, and meat microbiology were investigated in a 52-day boiler feeding trial. Three hundred and sixty unsexed Ross broilers were used for the study. Four experimental diets were formulated for the starter (0–28 days) and finisher (29–56 days) phases: diet 1 was the control without phytogenic supplementation, diet 2 (supplemented with 1% Ethiopian pepper (EP)), diet 3 (supplemented with 1% clove (CL)), and diet 4 (supplemented with 1% mix of equal quantity (0.5% each) of Ethiopian pepper and clove (EPCL)). Each treatment was replicated 6 times with 15 birds per replicate. Nutrient digestibility was determined on days 28 and 56, gut microflora was determined for the small intestine and caecum on day 56, carcass yield, organ weights, and meat microbiology were also determined on day 56. Data obtained were subjected to a one-way analysis of variance using SAS 2000 and significant means were separated using Tukey’s test in the same software. At day 28, broilers fed the diet supplemented EPCL had the highest (P < 0.05) dry matter digestibility (DMD, 86.81%) crude protein digestibility (CPD, 71.28%), and ash digestibility (64.24%). Broilers fed EP supplemented diet had reduced (P < 0.05) DMD (70.50%). Increased (P < 0.05) ether extract digestibility (EED) was observed for broilers fed the diet supplemented CL (75.27%) and EPCL (76.43%). Ash digestibility (AD) was lowest (P < 0.05) for broilers fed control diet (50.30%). At day 56, broilers fed the diet supplemented CL and those fed the EPCL supplemented diet had higher (P < 0.05) CPD (78.07%, 79.35%) and EED (70.20%, 71.42%) than other treatments. Ash digestibility was higher (P < 0.05) for broilers fed diet supplemented EPCL (74.60%) than other treatments. Intestinal clostridium count reduced (P < 0.05) and lactobacillus count increased (P < 0.05) in the intestine and caecum of broilers fed the diet supplemented CL and those fed EPCL supplemented diet. Intestinal coliform and salmonella count reduced (P < 0.05) for broilers fed the diet supplemented EP and those fed the EPCL supplemented diet. Dietary supplementation of EPCL resulted in the highest (P < 0.05) body weight (BW, 2551.38 g), dressing percentage (DP, 81.68%), and percentage of breast muscle (20.01%). Supplementation of EP, CL, and EPCL in the diet of broilers resulted in higher (P < 0.05) spleen weight while dietary supplementation of EP and EPCL resulted in higher (P < 0.05) thymus weight. Clostridium count was reduced (P < 0.05) in the meat of broilers fed the diet supplemented CL and EPCL and the lowest (P < 0.05) salmonella count was observed in the meat of broilers fed the diet supplemented with EPCL. In conclusion, the current study reveals that dietary supplementation with EP and CL composite improves nutrient digestibility, gut microflora, and dressing percentage with reduced meat microbial load of broilers. [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]

Listeria monocytogenes is a widespread foodborne pathogen contaminating foods during their production or processing stages. Fresh meat is susceptible to such contamination if it is not properly preserved. Our study was conducted to reveal the level of contamination and prevalence of Listeria spp. present in livestock and poultry meat from Gansu province. A total of 1,387 samples were collected from five cities in Gansu Province according to standard sampling procedures, of which 174 samples (12.5%) were positive for Listeria species. Among them, 14 isolates of L. monocytogenes (1.0%), 150 isolates of Listeria innocua (10.8%), and ten isolates of Listeria welshimeri (0.7%) were identified by conventional bacteriological and molecular identification methods. All isolates were subjected to serological assays, antimicrobial susceptibility tests, growth curve assays, determination of biofilm-forming capacity, and cluster analysis of the 16S rRNA gene sequences. Four predominant serotypes of L. monocytogenes were identified, including 1/2a (35.7%, 5/14), 1/2b (14.3%, 2/14), 1/2c (42.9%, 6/14), and 4b (7.1%, 1/14). All L. monocytogenes isolates were resistant to tetracycline and cefoxitin. Most L. innocua isolates (63.6%, 14/22) and L. welshimeri (40%, 4/10) were resistant to tetracycline. The high biofilm-forming ability was observed among 1/2c and 1/2a serotype isolates. The cluster analysis of the 16S rRNA gene sequences revealed a close genetic relationship between the three Listeria species. This study fills the gap in the knowledge of livestock and poultry meat that carry Listeria in slaughterhouses and markets in Gansu Province. [ABSTRACT FROM AUTHOR]

Iraq considers sheep and goats a significant source of meat in daily meals and during some holly celebrations. These animals are suitable reservoir hosts of Toxoplasma gondii and play a critical role in transmitting the parasite to humans. Thus, this study investigated the prevalence of Toxoplasma gondii infection in sheep and goats in Thi-Qar province in southern Iraq. In the study conducted from October 2020 to February 2021, two hundred eighty goat and sheep blood samples were collected from Nasiriyah and Shatrah slaughter house. Antibodies type IgG against Toxoplasma gondii were investigated in serum using the Enzyme-Linked Immunosorbent Assay (ELISA).Furthermore, 134 (47.85%) of the 280 animals showed signs of toxoplasmosis. The infection rate of Toxoplasma in goats and sheep was 50.69% and 44.85%, respectively. Prevalence of the antibodies for toxoplasma gondii type IgG was found to be variant in animals regarding animals' ages and sex. The current study showed that animals with periods of more than two years and females significantly have a higher infection rate compared to males younger than two years. [ABSTRACT FROM AUTHOR]

The burden of foodborne disease due to the consumption of animal-sourced foods is substantial in low- and middle-income countries (LMICs). Open air markets, while providing fresh and affordable foods, often have unhygienic practices that may contribute to contamination during the slaughter and processing of chicken meat. This study examines whether and how the common practice of rinse water (stored water used for rinsing broiler carcasses during processing) reuse leads to accumulation of pathogens, with potential cross contamination of chicken meat. To assess the accumulation of Campylobacter jejuni/coli, Salmonella spp., and the indicator of fecal contamination, Escherichia coli, in rinse water used during the slaughtering process at open air food markets in Maputo, Mozambique. We conducted a time-series study at three open air food markets. In a first experiment, we collected paired rinse water (N = 70), water used for chicken processing, and broiler chicken carcass (N = 60) samples from 10 vendors at 75-min intervals starting prior to any processing activity. In a second experiment, we collected 100, 50 mL rinse water samples, immediately before and after processing, from 10 vendors. Chicken processing activity and associated hygiene practices were captured through direct observation. Vendors processed 24 chickens per day, on average. In the first experiment, C. jejuni/coli and E. coli were detected in 30 % and 80 % of rinse water samples, respectively, prior to processing (baseline), and no Salmonella was detected. After the first carcass rinse, C. jejuni/coli and E. coli were detected in 100 % of samples, and Salmonella spp. was detected in 42 % of rinse water samples and 48 % of carcass samples. C. jejuni/coli showed an average 0.1 log 10 copies (95 % CI 0.0, 0.2) increase in rinse water and carcass samples every 75 min. In the second experiment, no C. jejuni/coli or Salmonella spp. were detected in baseline rinse water samples, and E. coli were detected in 78 % of baseline rinse water samples. After processing the first carcass, C. jejuni/coli were detected in 100 % of remaining samples, Salmonella spp. were detected in 28 % of pre-final rinse and 36 % of post-final rinse samples, and E. coli were detected in 81 % of pre-final rinse and 100 % of post-final rinse samples. Our results reveal that consumers are at a high risk of purchasing chicken meat contaminated with human enteropathogens. Once contaminated, rinse water stays contaminated throughout the day. Low-cost and feasible interventions implemented at the carcass wash step are needed to reduce microbial hazards on chicken meat before purchase., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

The aim of this study was to determine the relative contributions of various potential food sources of human listeriosis and to identify source-specific risk factors, at exposure level, for human Listeria monocytogenes (Lm) infection. To achieve this, available Lm isolates from human cases (n = 756) and food/animal sources (n = 950) from national surveillance systems in the Netherlands (2010-2020) were whole genome sequenced. Additionally, questionnaire-based exposure data for human cases was collected. Source attribution analysis was performed using a Random Forest model based on core-genome multilocus sequence typing (cgMLST). Risk factors for human Lm infection of cattle, chicken and seafood origin were determined using beta regression analysis on the cgMLST-based attribution estimates. Results indicated that the 756 human Lm isolates were mainly attributed to cattle (62.3 %), chicken (19.4 %), and seafood (16.9 %). Specifically, fresh meat (86.2 %), including fresh bovine meat (43.7 %) and fresh chicken meat (39.3 %), accounted for most cases. These attributions stemmed from Lm contamination of either the food products or their production environments. Consumption of steak tartare and smoked salmon was associated with an increased risk of human Lm infections attributed to cattle and seafood, respectively, while no specific risk factors for chicken-borne listeriosis were identified. This study indicated that Lm isolates of cattle origin, particularly those from fresh bovine meat and associated production environments, are estimated to be the primary cause of human listeriosis in the Netherlands. This aligns with several other European source attribution studies on Lm. Moreover, the identified risk factors for human Lm infection from cattle (i.e. steak tartare) and seafood (i.e. smoked salmon) clearly indicated their attributable sources. This joint analysis of core genome and epidemiological data provided novel insights into the origins and transmission pathways of human listeriosis., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier B.V. All rights reserved.)

Microbial contamination is the leading cause of food spoilage and food-borne disease. Here, we developed a multifunctional surface based on polylactic acid (PLA) bioplastic with antifouling and antibacterial properties via a facile dual-coating approach. The surface was designed with hierarchical micro/nano-scale roughness and low surface energy. Bactericidal agent polyhexamethylene guanidine hydrochloride (PHMG) was incorporated to endow the film with bactericidal activity. The film had good superhydrophobic, antifouling and antibacterial performance, with a water contact angle of 154.3°, antibacterial efficiency against E. coli and S. aureus of 99.9 % and 99.6 %, respectively, and biofilm inhibition against E. coli and S. aureus of 63.5 % and 68.9 %, respectively. Synergistic effects of antibacterial adhesion and contact killing of bacteria contributed to the significant antibacterial performance of the film. The biobased biodegradable film was highly effective in preventing microbial growth when applied as antibacterial food packaging for poultry product, extending the shelf life of fresh chicken breast up to eight days., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)

Poultry meat serves as one of the primary protein sources for human consumption. Concurrently, poultry is a significant vector for transmitting foodborne pathogens such as Salmonella to humans. Periodic sampling is imperative for industries and retail outlets to ensure the quality and safety of their products. The rinsate method, as proposed by the United States Department of Agriculture (USDA), is the prevailing sampling technique for poultry. However, the meat products tested by the rinsate method become inedible after sample collection, which leads to financial loss and food waste. In response, a novel spun-polymer cloth sampling tool, MicroTally® Mitt, has been developed to minimize the shedding of cloth material on meat while allowing for easy, time-saving, and labor-efficient sample collection. Comparative analysis of the efficacy of mitts and the USDA rinsate method on chicken wings and skinless thighs was conducted regarding Salmonella prevalence, aerobic bacterial counts, and coliform bacterial counts. The results revealed that the cloth sampling done by mitts delivers consistent (P > 0.05) results in detecting Salmonella prevalence and coliform bacterial counts compared to the USDA rinsate method. In addition, slight differences were observed in aerobic bacterial counts (P < 0.05) between the two methods, with variations dependent on the specific chicken part examined; however, the magnitude of these differences did not hold biological significance., Competing Interests: Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: “Xiang Yang reports financial support was provided by Fremonta. If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper”., (Copyright © 2024 The Authors. Published by Elsevier Inc. All rights reserved.)

Pathogen control in the meat industry relies on the effectiveness of postharvest interventions in reducing microbial populations. This study investigated differences in the survival of Salmonella serovars when exposed to organic acids used as antimicrobials on raw pork meat. Seven serovars were included in this study (S. Newport, S. Kentucky, S. Typhimurium, S. Dublin, S. Heidelberg, S. Infantis, and S. Enteritidis). Multistrain serovar cocktails were prepared and tested against lactic acid (LA) and peracetic acid PAA at two concentrations, LA 2 and 4% and PAA 200 and 400 ppm. Pork samples were assigned to each serovar, inoculated with 6.0 Log CFU/cm 2 Salmonella (one serovar at a time), and treated with the corresponding antimicrobials. A two-way analysis of variance was conducted to examine the effects of serovar and antimicrobial concentrations on Salmonella survival. A significant main effect of serovar was identified, indicating that Salmonella concentration and reduction rate were significantly affected by serovar. Similarly, a significant main effect of antimicrobials was observed, suggesting that the treatment types impacted Salmonella concentration and reduction rate. However, the interaction effect between serovar and antimicrobial was not significant. Posthoc comparisons indicate that PAA 400 ppm is more effective at reducing Salmonella concentrations and that S. Dublin may be more susceptible than S. Newport to antimicrobial sprays. Additionally, under PAA exposure, only S. Dublin, S. Kentucky, and S. Heidelberg showed statistically significant differences (P < 0.05) compared with the control, indicating that these three serovars are more susceptible to PAA treatments than the rest. The behavior of different Salmonella serovars under stress conditions can give us an insight into how these pathogens survive processing., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier Inc. All rights reserved.)

Animal food products are important sources of zoonotic agents, increasing the risk of exposure to antibiotic-resistant bacteria from farm to fork. Therefore, we aimed to detect and fully characterise Extended-Spectrum Beta-Lactamase (ESBL)-producing E. coli from the poultry sector in a One Health approach. From December 2021 to March 2022, 48 chicken meat samples were collected from 16 establishments in La Rioja (Northern Spain). Antibiotic susceptibility testing was assessed by the disk-diffusion method. Forty E. coli isolates were recovered from 33 of the 48 chicken meat samples tested (68.8%) when plated on MacConkey-agar. In addition, six ESBL-E. coli (6/48, 12.5%) were obtained on cefotaxime-supplemented MacConkey-agar, which were Whole-Genome Sequenced. A large diversity of clones and ESBL genes was observed, namely ST1140-E/bla CTX-M-32 (n = 1), ST752-A/bla TEM-52 (n = 1), ST117-B2/bla CTX-M-1 /bla SHV-12 (n = 2), ST10-A/bla SHV-12 (n = 1) and ST223-B1/bla SHV-12 (n = 1). Three IncI1-plasmids (pST3-CC3) were found carrying the bla SHV-12 /bla CTX-M-1 /bla CTX-M-32 genes in two genetic environments: i) IS26-smc-glpR-bla SHV-12 -IS26; and ii) wbuC-bla CTX-M-32 /bla CTX-M-1 -ISEcp1. The bla TEM-52 gene was carried on a P1-like phage-plasmid flanked by an IS4-mediated composite transposon. An IncHI2 plasmid harboured a bla SHV-12 gene flanked by an IS26-mediated composite transposon but also additional genes conferring resistance to aminoglycosides, chloramphenicol, and sulphonamides. To analyse the cross-sectoral relatedness of our ESBL-E. coli isolates, our six genomes were mapped with publicly available genomes (n = 2588) related to the STs detected, revealing that one of our genomes (X3078-ST117) displayed strong similarities (34-40 allelic differences) with few genomes belonging to ST117 from the poultry sector from Germany and USA. This study demonstrated that the proportion of ESBL-E. coli is still high in chicken meat in Spain. In addition, the ST117 clone and the IncI1-bla CTX-M-1-32 /bla SHV-12 plasmids might represent successful clones and plasmids adapted to the chicken host., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier B.V. All rights reserved.)

Yersinia enterocolitica is an important foodborne pathogen that can cause a zoonotic disease known as yersiniosis, which causes symptoms such as acute diarrhea, mesenteric adenitis, terminal ileum inflammation, pseudo appendicitis, sepsis, and other complications. The mechanism of biofilm formation in Y. enterocolitica remains poorly understood, with limited research available on this topic. This study systematically examined the distribution characteristics and biofilm formation ability of Y. enterocolitica isolated from poultry and livestock related samples. Analysis of food samples collected indicated significant presence of Y. enterocolitica (207/670, 30.9 %), particularly in frozen duck meat (7/11, 63.6 %). Majority of the isolated strains did not demonstrate biofilm-forming ability (52.7 %), while a notable percentage exhibited moderate (6.8 %) to strong (11.6 %) biofilm-forming ability. Additionally, a significant percentage of strains (16/207, 7.7 %) displayed extremely high optical density/cut-off OD (OD/ODC) ratios (the average OD value of each sample divided by the average OD value of the negative controls of each 96-well plate plus 3 standard deviations) (exceeding 10). Time-course analysis of biofilm formation in 10 isolates revealed three distinct patterns: (i) rapid increase from 6 h to 12 h, with gradual peak between 48 and 72 h followed by a slight decline and stabilization; (ii) little biofilm formation at 24 h with a gradual increase up to 96 h, maintaining this level until 120 h; and (iii) complete absence of biofilm formation throughout the experiment. Subsequent examination of differentially expressed genes (DEGs) in planktonic cells and biofilms of two strains with distinct biofilm formation capabilities identified seven metabolic pathways, including ribosome, photosynthesis, fatty acid degradation, valine, leucine, and isoleucine degradation, as well as pinene, camphor, and geraniol degradation. Significantly elevated expression levels of genes associated with flagellar assembly, bacterial chemotaxis, and quorum sensing (partially) were observed exclusively in planktonic cells of the selected strain with stronger biofilm-forming ability, implying that the heightened expression of flagellar assembly and bacterial chemotaxis-related genes is an important but not sole determinant of biofilm formation. The study contributes to the elucidation of the underlying mechanisms governing biofilm formation in Y. enterocolitica and may offer valuable insights for the advancement of novel food safety strategies., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

This study was conducted to investigate the morphological, thermal, mechanical, FTIR, physicochemical (thickness, humidity, solubility in water and water vapor permeability) and antimicrobial properties of polylactic acid film (PLA) containing hybrid graphene oxide‑zinc oxide (GO-ZnO: 1.5 % w/v) and Mentha longifolia essential oil (ML:1 % v/v) on chicken fillet kept in the refrigerator. The studied groups were microbially (total count of mesophilic aerobic bacteria, psychrotrophic bacteria, Enterobacteriaceae, Staphylococcus aureus, and lactic acid bacteria), chemically (pH, TVB-N) and sensory (color, odor, and taste) evaluated at 8-day interval (0, 2, 5 and 8). In the examination of the morphological characteristics, the PLA film had a smooth and uniform surface and the addition of ML essential oil created a discontinuous structure and the addition of GO-ZnO led to the production of a denser and more homogeneous film. The presence of GO-ZnO increased the thickness, decreased moisture content and solubility in water, and added ML essential oil increased moisture content and decreased solubility in water (p˂0.05). The results of the mechanical evaluation showed that the addition of ML essential oil and GO-ZnO reduced elongation at break and tensile strength (p˂0.05). The addition of ML essential oil increased the thermal resistance and the addition of GO-ZnO decreased the thermal resistance compared to the film containing ML essential oil. The antimicrobial effect of films containing ML essential oil was confirmed in this study (p˂0.05). The addition of GO-ZnO did not change the count of any of the microbial groups. TVB-N showed that groups containing ML essential oil had lower levels of volatile nitrogenous bases than the control group (p˂0.05). Sensory evaluation of the studied groups showed that chicken fillets packed with films containing ML essential oil had the highest score in terms of color, smell and taste. The results of the present study showed that PLA film containing GO-ZnO and ML essential oil can be used to increase the shelf life and maintain the sensory characteristics of chicken fillets, and it can be used as a suitable packaging to increase the shelf life of food products., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this article., (Copyright © 2024. Published by Elsevier B.V.)

LED technology has emerged as a promising non-thermal preservation method for highly perishable muscle foods like meat and fish. Muscle foods are most susceptible to spoilage due to their high moisture content and nutrient density, which create an ideal environment for microbial growth, chemical oxidation, and enzymatic activity, which negatively alter their quality. LED treatment offers an effective solution by significantly reducing microbial loads and extending shelf life without adversely affecting sensory and nutritional properties. Specific wavelengths of LED light induce microbial inactivation through mechanisms like DNA damage, lipid oxidation, and protein alteration. Studies have shown that LED treatment can preserve the fresh-like quality of muscle foods by mitigating common spoilage processes. The advantages of LED technology include its non-thermal nature, ability to integrate with other preservation methods, and controllability in terms of intensity and wavelength. This enables for tailored applications based on food type and spoilage risks. As consumer demand grows for safe, chemical-free food options, LED technology addresses this need while enhancing food safety and quality. Further research is encouraged to optimize LED applications in various muscle food preservation contexts. With its exceptional ability to produce DNA damage in bacteria, inactivate enzymes, and malfunction biological activities, LED could serve as an inexpensive processing intervention to safeguard the quality of meat and seafood products. This review underscores the potential of LED technology as a promising alternative to traditional preservation methods for decontamination of muscle food., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Campylobacter is a major cause of foodborne gastroenteritis worldwide, with the mishandling of contaminated chicken meat among the main pathways for human infection. Granted the disease burden due to this pathogen, systematic assessments of its potential impact are necessary. The aims of this study were to evaluate both presence and load of Campylobacter in chicken meat sold in traditional markets, assess risk factors related with the infrastructure and hygienic conditions of market stalls, and evaluate control strategies for campylobacteriosis in Peru through a quantitative microbiological risk assessment (QMRA), a data-driven, systematic approach to quantitatively assess risks by integrating empirical contamination levels, microbial behavior, and consumer exposure. Between February and December 2022, a total of 90 chicken meat samples from traditional markets were sampled and evaluated by both culture and quantitative real-time polymerase chain reaction (qPCR). Campylobacter spp. were detected in 28 % and 76 % of samples with a mean quantification of 3.3 log 10 CFU/g and 4.9 log 10 GC/g through culture and qPCR, respectively. Market stalls with tap water showed higher prevalence and loads, while those without refrigeration had higher quantifications. The QMRA analysis, using the most conservative parameters and bacterial load, indicated that the entire modeled population develops campylobacteriosis at least once annually. These results highlight the public health impact of Campylobacter, potentially linked to the alarming number of Guillain-Barré syndrome cases observed in Peru. Our study suggests that consumer-level interventions, such as reducing kitchen cross-contamination and improving chicken meat storage, could substantially reduce campylobacteriosis cases in this population., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)

The aim of this study was to investigate the differences of quality indexes, bacterial community and volatile organic compounds (VOCs) of industrial-scale tiger skin chicken feet (TSCF) under air packaging (AP) and vacuum packaging (VP). The results showed that the pH, total volatile basic nitrogen, total number of bacterial colony, and sensory scores in VP group changed less than those in AP group during the storage period. Different packaging conditions also had significant effects on bacterial community at the genus levels. Weissella and Lactococcus was the dominant genus in AP group, while Lactiplantibacillus and Pediococcus also had the large proportions in addition to Weissella and Lactococcus in VP group, which also led to the differences in VOCs between the two groups. Several VOCs could be used as potential spoilage indicators, including 2-octanone, ethanol, ethyl acetate and acetic acid in AP-stored TSCF, and 2-octanone, ethanol, ethyl acetate, 2-butyl-1-octanol, (R)-2-butanol, (E)-3-hexenoic acid and 2-butanone in VP-stored TSCF. Correlation analysis showed that these predominance spoilage microorganisms were significantly correlated with these VOCs of TSCF during the storage period. This study can provide a theoretical basis for understanding of the spoilage process of TSCF., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Cultivated meat, produced using cell culture technology, is an alternative to conventional meat production that avoids the risks from enteric pathogens associated with animal slaughter and processing. Cultivated meat therefore has significant theoretical microbiological safety advantages, though limited information is available to validate this. This review discusses sources and vectors of microbial contamination throughout cultivated meat production, introduces industry survey data to evaluate current industry practices for monitoring and mitigating these hazards, and highlights future research needs. Industry survey respondents reported an average microbiological contamination batch failure rate of 11.2%. The most common vectors were related to personnel, equipment, and the production environment, while the most commonly reported type of microbiological contaminant was bacteria. These will likely remain prominent vectors and source organisms in commercial-scale production but can be addressed by a modified combination of existing commercial food and biopharmaceutical production safety systems such as Hazard Analysis and Critical Control Points (HACCP), Good Manufacturing Practices (GMP), and Good Cell Culture Practice (GCCP). As the sector matures and embeds these and other safety management systems, microbiological contamination issues should be surmountable. Data are also included to investigate whether the limited microbiome of cultivated products poses a novel food safety risk. However, further studies are needed to assess the growth potential of microorganisms in different cultivated meat products, taking into account factors such as their composition, pH, water activity, and background microflora., (© 2024 The Author(s). Comprehensive Reviews in Food Science and Food Safety published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)

Salmonella, a Gram-negative, rod-shaped bacterium from the Enterobacteriaceae family, is a significant cause of illnesses in humans and animals. It resides in the digestive tracts of livestock, poultry, and other warm-blooded animals and can contaminate various environments and foods through fecal matter. Salmonella enterica, the main species that affects humans, is widespread in cattle, pigs, and poultry. Despite efforts to control pathogens in meat systems, over 1.4 million human salmonellosis cases occur annually in the U.S., with serotypes S. enteritidis and S. typhimurium being predominant. Advances in meat processing have targeted pathogen reduction at multiple stages, but more innovative approaches are needed for substantial public health impact. This paper discusses current and future strategies to minimize Salmonella in the food supply. It emphasizes pre- and post-harvest Salmonella prevalence by biomapping it through the whole processing chain, focusing on beef and pork interventions such as probiotics. These interventions have shown promise in reducing pathogen loads in cattle manure and lymph nodes. Techniques such as microbiome, whole genome sequencing (WGS), and electron microscopy (EM) provide detailed insights into Salmonella's genetic and bacterial structural-morphological characteristics, aiding in the development of targeted interventions. Integrating rapid detection, biomapping, and enviromapping enhances pathogen tracking in meat production, reducing Salmonella prevalence and improving risk assessment and food safety. The advanced, current, and innovative techniques allow for timely identification, detailed spatial and quantitative data, and more effective interventions. This leads to safer food products and reduces foodborne illnesses., Competing Interests: Declaration of competing interest There is no conflict of interest., (Copyright © 2024. Published by Elsevier Ltd.)

Traits such as meat quality and composition are becoming valuable in modern pork production; however, they are difficult to include in genetic evaluations because of the high phenotyping costs. Combining genomic information with multiple-trait indirect selection with cheaper indicator traits is an alternative for continued cost-effective genetic improvement. Additionally, gut microbiome information is becoming more affordable to measure using targeted rRNA sequencing, and its applications in animal breeding are becoming relevant. In this paper, we investigated the usefulness of microbial information as a correlated trait in selecting meat quality in swine. This study incorporated phenotypic data encompassing marbling, colour, tenderness, loin muscle and backfat depth, along with the characterization of gut (rectal) microbiota through 16S rRNA sequencing at three distinct time points of the animal's growth curve. Genetic progress estimation and cross-validation were employed to evaluate the utility of utilizing host genomic and gut microbiota information for selecting expensive-to-record traits in crossbred individuals. Initial steps involved variance components estimation using multiple-trait models on a training dataset, where the top 25 associated operational taxonomic units (OTU) for each meat quality trait and time point were included. The second step compared the predictive ability of multiple-trait models incorporating different numbers of OTU with single-trait models in a validation set. Results demonstrated the advantage of including genomic information for some traits, while in some instances, gut microbial information proved advantageous, namely, for marbling and pH. The study suggests further investigation into the shared genetic architecture between microbial features and traits, considering microbial data's compositional and high-dimensional nature. This research proposes a straightforward method to enhance swine breeding programs for improving costly-to-record traits like meat quality by incorporating gut microbiome information., (© 2024 The Author(s). Journal of Animal Breeding and Genetics published by John Wiley & Sons Ltd.)

The prevalence of antimicrobial-resistant bacteria in meat and meat products is a significant public health challenge, largely driven by the excessive and inappropriate use of antimicrobials in animal husbandry. In Poland, a key meat producer in Europe, antibiotic-resistant pathogens such as Campylobacter spp., Staphylococcus spp., Enterococcus spp., Listeria monocytogenes , and Enterobacterales have been detected in meat, posing serious risks to consumers. This review examines the use of antimicrobial agents in meat production and the resulting antimicrobial resistance (AMR) in microorganisms isolated from meat products in Poland. The mechanisms of AMR, genetic factors, and prevalence in Poland are presented. It highlights key factors contributing to AMR, such as antibiotic misuse in livestock farming, and discusses the legal regulations governing veterinary drug residues in food. This review emphasizes the importance of monitoring and enforcement to safeguard public health and calls for further research on AMR in the meat industry. Antimicrobial resistance in meat and meat products in Poland is a huge challenge, requiring stricter antibiotic controls in animal husbandry and improved surveillance systems. Additionally, the impact of husbandry practices on the environment and food requires further research. Future efforts should focus on nationwide monitoring, alternative strategies to reduce antibiotic use, and stronger enforcement to combat antimicrobial resistance and protect public health.

Objective: Salmonella is an important zoonotic foodborne pathogen which is recognized as a major public health concern worldwide. Salmonella contamination are highly prevalent in dog treats and raw meat-based dog food (RMBDs). And dog treats and raw meat-based dog food are often implicated as main sources of human infection. Many epidemiological studies have focused on the characteristics of Salmonella in many countries. But there are no such reports in Japan. This study was conducted to investigate the genetic characteristics of Salmonella using multi-locus sequence typing (MLST)., Results: Fourteen Salmonella isolates were assigned to 8 sequence types: ST19, ST26, ST32, ST34, ST241, ST469, ST864 and ST1861. The most common types were ST32 and ST34 (21%, n = 3). The second most common types were ST26 and ST469 (14%, n = 2)., Competing Interests: Declarations. Ethics approval and consent to participate: This study did not require ethics committee approval. Consent for publication: Not Applicable. Competing interests: The authors declare no competing interests., (© 2024. The Author(s).)

Marbling is a key indicator of the meat quality of ruminants. Gastrointestinal microbiota may regulate the formation of marbling by influencing the nutritional metabolism of animals. This study analyzed the composition and functional differences of microbiota in the rumen and cecum, the differences in volatile fatty acids (VFAs) content in the longissimus thoracis muscle, and the differences in protein abundance in the longissimus thoracis muscle of ruminants with different marbling grades through microbiome-proteome analysis. The results showed that the diversity of gastrointestinal microbiota in high-marbling ruminants was significantly higher than that in low-marbling ruminants. The relative abundance of Firmicutes and Akkermansia in the gastrointestinal of high-marbling ruminants was higher than that in low-marbling ruminants, while the relative abundance of Bacteroidetes and Prevotella was lower. In addition, PICRUST2 functional prediction results of the microbiota revealed that the gastrointestinal microbiota of high-marbling ruminants was mainly involved in the biosynthesis pathways of fat and lipids. The metabolomics results showed that the content of VFAs (acetic acid, propionic acid, butyric acid, isovaleric acid, valeric acid, and hexanoic acid) in the rumen of high-marbling ruminants was significantly higher than that in low-marbling ruminants. The proteome analysis results indicated that the differential proteins in the longissimus thoracis muscle of high-marbling ruminants were mainly involved in lipid transport and metabolism compared to low-marbling ruminants. In summary, the differences in the composition and function of the gastrointestinal microbiota led to higher levels of VFAs in the gastrointestinal tract of high-marbling ruminants, which provides the basis for lipid/fat synthesis. The proteome results of the longissimus thoracis muscle support the view that high-marbling ruminants have richer lipid transport and metabolic functions in their muscle., Competing Interests: Declarations. Ethics approval and consent to participate: The cattle selected in this study obtained informed consent from the owners, who agreed that we can use these animals in this study. All animal experiments were performed according to protocols and guidelines approved by the Institutional Animal Care and Use Committee of Luoyang Normal University, China. Consent for publication: Not applicable. Competing interests: The authors declare no competing interests., (© 2024. The Author(s).)

Background: Campylobacter species are zoonotic pathogens, and are considered to be the major foodborne pathogen that causes outbreaks and sporadic gastrointestinal illnesses both in developed and developing countries. In this study, the molecular typing and antimicrobial susceptibility profiles of Campylobacter jejuni and Campylobacter coli isolates from patients and raw meat between 2021 and 2022 in Huzhou were analyzed by using pulsed-field gel electrophoresis (PFGE), multilocus sequence typing (MLST) and antimicrobial susceptibility testing., Methods: From September 1, 2021 to December 31, 2022, a total of 342 fecal specimens from diarrheal patients at a sentinel hospital in Huzhou and 168 samples of raw meat products collected from farmers' markets and supermarkets, were subjected to Campylobacter isolation and identification. The agar dilution method was used to determine resistance of the Campylobacter isolates to eleven antibiotics. In addition, pulsed-field gel electrophoresis (PFGE) and multilocus sequence typing (MLST) were performed to compare their genetic relationships., Results: 78 Campylobacter isolates were recovered, comprising 58 isolates (74.36%, 58/78) of Campylobacter jejuni (34 patient isolates and 16 food isolates) and 20 isolates (25.64%, 20/78) of Campylobacter coli (6 patient isolates and 14 food isolates). Campylobacter has emerged as a predominant foodborne pathogen in the local region, with detection rate reached 11.70% among 342 diarrhea samples. The Campylobacter isolation rate in 168 raw meat was 22.62% (38/168), all originating from poultry meat, with chicken been the major source of infection (86.84%, 33/38). Both PGFE type and MLST data confirmed that Campylobacter stains circulating in Huzhou are genetically diverse, with Campylobacter jejuni isolates being more diverse than Campylobacter Coli. PFGE typing revealed 45 band patterns among 54 Campylobacter jejuni strains and 17 band patterns among 19 Campylobacter Coli strains. 50 Campylobacter jejuni strains from different sources were classified into 37 ST types, showing a dispersed distribution and encompassing over 12 clonal complexes (CCs), with CC-21 being the most prevalent CC (22.00%, 11/50). The distribution of ST types in the 18 Campylobacter Coli strains was relatively concentrated, with 83.33% (15/18) of isolates belonging to the CC-828. In this study, 2 groups of Campylobacter jejuni strains (PFGE J2-ST464 and PFGE J9-ST-2328) originated from humans and chickens showed high genetic homologies by comparing PFGE and MLST results. Besides, some disagreement between PFGE and MLST was observed for certain ST, indicating a weak correlation between PFGE and MLST for certain Campylobacter strains. Most of the Campylobacter isolates were highly resistant to nalidixic-acid, ciprofloxacin and tetracycline. The multiple antibiotic resistance of Campylobacter Coli (89.47%) is higher than Campylobacter jejuni (29.63%)., Conclusion: Campylobacter is an important foodborne pathogen in both diarrheal patients and raw meat products in Huzhou City, exhibiting multiple antibiotic resistance and high level of genetic diversity., Competing Interests: The authors have declared that no competing interests exist., (Copyright: © 2024 Wu et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.)

Background: Long-read 16S rRNA gene amplicon sequencing has a high potential for characterizing food-associated microbiomes. The advantage results from sequencing the full-length (1,500 bp) gene, enabling taxonomic resolution at species level. Here we present a benchmarking study using mock communities representative of milking machine biofilms and raw meat, revealing challenges relevant to food-associated habitats. These were varying species abundances, reliable intra-genus differentiation of species, and detection of novel species with < 98.7% sequence identity to type strains. By using mock communities at different levels of preparation - as mixed whole cells, mixed extracted DNA, and mixed PCR products - we systematically investigated the influence of DNA extraction using two different kits, PCR amplification of 16S rRNA genes, sequencing, and bioinformatics analysis including reference database and gene copy number normalization on bacterial composition and alpha diversity., Results: We demonstrated that PacBio ccs-reads allowed for correct taxonomic assignment of all species present within the mock communities using a custom Refseq database. However, choice of percent identity values for taxonomic assignment had a strong influence on identification and processing of reads from novel species. PCR amplification of 16S rRNA genes produced the strongest bias on the observed community composition, while sequencing alone reproduced the preset composition well. The PCR bias can in part be attributed to differences in mol% G + C content of 16S rRNA genes resulting in preferred amplification of low mol% G + C-containing taxa., Conclusions: This study underlines the importance of benchmarking studies with mock communities representing the habitat of interest to evaluate the methodology prior to analyzing real samples of unknown composition. It demonstrates the advantage of long-read sequencing over short-read sequencing, as species level identification enables in-depth characterization of the habitat. One benefit is improved risk assessment by enabling differentiation between pathogenic and apathogenic species of the same genus., Competing Interests: Declarations. Ethics approval and consent to participate: Not applicable. Consent for publication: Not applicable. Competing interests: The authors declare no competing interests., (© 2024. The Author(s).)

Biological hazards in products of animal origin pose a significant threat to human health. In Cambodia, there are few comprehensive data and information on the causes of foodborne diseases or risks. To date, there has been no known published study similar to this review. This systematic review is aimed to investigate the prevalence of biological hazards and their indicators in products of animal origin from 2000 to 2022. The main objective of this study was also to contribute to strengthening Cambodia's food control system. This review followed the established "Preferred Reporting Items for Systematic Reviews and Meta-Analyses" (PRISMA) guidelines. In total, 46 studies were retained for complete review. Most studies ( n = 40) had been conducted by or with external researchers, reflecting the under-resourcing of the National Food Control System in terms of surveillance; areas outside the capital were relatively understudied, reflecting evidence found in Ethiopia and Burkina Faso. Five categories of hazards were reported with the highest number of studies on fish parasites. Marketed fish, often originating from different countries, had a higher mean value of parasite prevalence (58.85%) than wild-caught fish (16.46%). Viral pathogens in bat meat presented a potential spillover risk. Many potentially important hazards had not yet been studied or reported (e.g., Norovirus, Shigella , toxin-producing Escherichia coli , and Vibrio cholerae ). The findings of our review highlighted significant urgencies for national competent authorities to enhance food hygiene practices along the production chain, tackle import control, and enforce the implementation of a traceability system, alongside more research collaboration with neighboring countries and key trading partners. It is crucial to conduct more extensive research on food safety risk analysis, focusing on the identification and understanding of various biological hazards and their associated risk factors in food.

During pig slaughter, contaminants such as intestinal and stomach contents, bile, tubular rail fat, and reddish foam from the respiratory tract frequently appear on carcasses, potentially compromising meat safety. This study examined the impact of these contaminants on the bacterial loads of pig carcasses, using total bacterial counts and Enterobacteriaceae counts as hygiene indicators. Examination of the substances as such showed that intestinal and stomach contents were particularly conspicuous to undermine the carcase hygiene due to total bacterial counts of ∼6.0 log10 CFU g-1 (intestinal content) and 5.5 log10 CFU g-1 (stomach content). Tubular rail fat showed varying contamination levels, from low (3.1 log10 CFU g-1) to high (6.4 log10 CFU g-1). The reddish foam had moderate contamination (4.3 log10 CFU g-1). Enterobacteriaceae levels mirrored these results at a lower level. Subsequently, a comparative study analysing bacterial levels in contaminated and in noncontaminated pork rind regions was performed. Even small amounts of intestinal and stomach contents led to significant increases in total bacterial counts of up to 3 log10 CFU cm-² and in Enterobacteriaceae counts (up to 5 log10 CFU cm-²). Other contaminants did not significantly raise bacterial levels: their total viable counts around 3.5 log10 CFU cm-² were similar to those of uncontaminated carcass areas. Nevertheless, they should be removed before further processing., (© The Author(s) 2024. Published by Oxford University Press on behalf of Applied Microbiology International.)

Using a solvent-casting method, a poly(lactic acid) (PLA) film incorporated with caprylic acid (CA) was developed as an active packaging against Salmonella enterica ser. Typhimurium and S. enteritidis to reduce the risk of microbial contamination during distribution and storage of meat. According to the minimum inhibitory concentration (MIC) test results of the natural antimicrobial, CA was introduced at 0.6, 1.2, 2.4, and 4.8 % (v/v) into neat PLA. The biofilm inhibitory effect and antimicrobial efficacy of CA-PLA film against both Salmonella strains, as well as the intermolecular interactions and barrier properties of CA-PLA film, were evaluated. Biofilm formation was reduced to below the detection limit (<1.0 log CFU/cm 2 ) for both S. typhimurium and S. enteritidis when co-cultured overnight with 4.8 % CA-PLA film. The 4.8 % CA-PLA film achieved maximum log reductions of 2.58 and 1.65 CFU/g for S. typhimurium and 2.59 and 1.76 CFU/g for S. enteritidis on inoculated chicken breast and beef stored at 25 °C overnight, respectively, without any quality (color and texture) losses. CA maintained its typical chemical structure in the film, as confirmed by attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectra. Furthermore, film surface morphology observations by field emission scanning electron microscopy (FESEM) showed that CA-PLA film was smoother than neat PLA film. No significant (P > 0.05) changes were observed for water vapor permeability and oxygen permeability by the addition of CA into PLA film, suggesting that CA-PLA film is a promising strategy for active packaging to control Salmonella contamination in the meat industry., Competing Interests: Declaration of competing interest No potential conflict of interest was reported by the authors., (Copyright © 2024. Published by Elsevier B.V.)

The aim of the study was to analyse the key microbial contaminants of plant-based meat analogues (PBMA) from retail. A total of 43 samples of PBMAs (12 frozen/31 chilled) in the "ready-to-cook" category, such as hamburgers, meatballs or breaded imitation steaks were purchased in retail stores in the Czech Republic in summer (n = 21) and autumn 2022 (n = 22). The detected indicator bacteria (total viable count, lactic acid bacteria, Enterobacteriaceae, yeasts, moulds) had relatively low values in the analysed PBMA samples and only rarely reached levels of 7 log CFU/g. E. coli, STEC and coagulase-positive staphylococci were not detected by isolation from plates in any of analysed samples. Mannitol positive Bacillus spp. were isolated from almost half of the analysed samples of the PBMA. B. cereus sensu lato was isolated from 3 samples by isolation from plates, and after enrichment in 35 samples (81 %). Clostridium perfringens could not be detected by isolation from plates, nevertheless after multiplication, it was detected in 21 % of samples. Analyses of PBMA samples revealed considerable variability in microbial quality. The presence of spore-forming bacteria with the potential to cause foodborne diseases is alarming. However, to evaluate the risks, further research focused on the possibilities of growth under different conditions of culinary treatment and preservation is needed., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Salmonella exhibits extensive genetic diversity, facilitated by horizontal gene transfer occurring within and between species, playing a pivotal role in this diversification. Nevertheless, most studies focus on clinical and farm animal isolates, and research on the pangenome dynamics of Salmonella isolates from retail stage of the animal food supply chain is limited. Here, we investigated the genomes of 950 Salmonella isolates recovered from retail chicken and pork meats in seven provinces and one municipality of China in 2018. We observed a strong correlation between Salmonella sublineage diversity and the accessory genome with meat type, revealing reduced diversity associated with increased resistance. Importantly, genes associated with antibiotic, biocide, and heavy metal resistance were unevenly distributed in Salmonella from retail chicken and pork. Pork Salmonella isolates showed a higher prevalence of copper and silver resistance genes, while chicken Salmonella isolates displayed a significant predominance of genetic determinants associated with cephalosporin and ciprofloxacin resistance. Moreover, co-occurrence patterns of resistance determinants and their interaction with mobile genetic elements also correlated with meat type. In summary, our findings shed light on how Salmonella achieves their ecological niche success driven by evolution and gene changes in the retail stage of the animal food supply chain., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

The uncertainties surrounding the microbiological risks of an extended exsanguination-to-evisceration interval have limited the implementation of on-farm slaughter in Europe. On-farm slaughter is increasingly advocated by farmers, consumers, and policymakers as a humane alternative to traditional slaughterhouse operations. However, concerns about hygiene and food safety, particularly bacterial contamination, have led to stringent time limits imposed by Member States on the interval between bleeding and evisceration. Microbiological standards for bovine carcasses in the European Union are governed by Commission Regulation (EC) No 2073/2005, which sets process hygiene criteria for aerobic colony count and Enterobacteriaceae. To investigate whether extending the bleed-to-evisceration interval compromises meat safety, five Holstein dairy cattle were slaughtered on-farm, with samples collected from the internal paralumbar area in contact with the intestines for up to 4 h postmortem. The samples were analyzed for Enterobacteriaceae, aerobic colony count, and Escherichia coli. None of the samples exceeded the established thresholds of 1.5 and 3.5 log CFU/cm 2 for aerobic colony count and Enterobacteriaceae, respectively, as defined by Belgian health authorities for the nondestructive sampling method. These preliminary findings suggest that on-farm slaughter with evisceration occurring up to 4 h post-mortem does not pose increased microbiological risks to human health. However, further research is necessary, particularly under warmer environmental conditions and with a larger sample size, to confirm these results and to explore additional factors that may influence bacterial translocation and digestive tract wall integrity., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier Inc. All rights reserved.)