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Asakura H, Yamamoto S, Sasaki Y, Okada Y, Katabami S, Fujimori A, Munakata K, Shiraki Y, Nishibu H, Hisamoto C, Kawase J, Ojima Y, Kiyoshima A, Shiroma K. Bacterial Distribution and Community Structure in Beef Cattle Liver and Bile at Slaughter. J Food Prot 2022; 85:424-434. [PMID: 34818425 DOI: 10.4315/jfp-21-288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Accepted: 11/24/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT In this study, the distribution of hygienic indicator bacteria in cattle livers and bile was examined at slaughterhouses. One hundred twenty-seven cattle livers with gallbladders were carefully eviscerated from carcasses at 10 slaughterhouses. Microbiological examination revealed that nine bile samples (7.1% prevalence) and 19 liver parenchyma samples (15.0% prevalence) were positive for Enterobacteriaceae (EB) with means ± standard deviations of 3.68 ± 4.63 log CFU/mL and 1.59 ± 2.47 log CFU/g, respectively; thus, bacterial contamination was apparent even at the postevisceration stage. Subsequently, 70 cattle livers were obtained at the postprocessing and storage stage from 7 of the 10 slaughterhouses. Microbiological analysis revealed significantly higher levels of EB in the liver parenchyma (3.00 ± 3.89 log CFU/g, P = 0.011) than those at the postevisceration stage, suggesting that bacterial dissemination and/or replication occurred in the liver parenchyma during processing and storage. According to 16S rRNA ion semiconductor sequencing analysis of representative samples from 12 cattle, Proteobacteria, Firmicutes, and Actinobacteria were dominant in both the parenchyma and bile in which EB and Escherichia coli were predominant among livers with higher EB levels. These results suggest that bile plays a role as a vehicle for bacterial transmission to the liver parenchyma. This study is the first to evaluate bacterial distribution and community structure in the liver and biliary microecosystem of cattle at slaughter. Our data support the use of EB testing of bile to screen cattle livers contaminated with high levels of fecal indicator bacteria. HIGHLIGHTS
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Affiliation(s)
- Hiroshi Asakura
- Division of Biomedical Food Research, National Institute of Health Sciences, Kanagawa, Japan
| | - Shiori Yamamoto
- Division of Biomedical Food Research, National Institute of Health Sciences, Kanagawa, Japan
| | - Yoshimasa Sasaki
- Division of Biomedical Food Research, National Institute of Health Sciences, Kanagawa, Japan
| | - Yumiko Okada
- Division of Biomedical Food Research, National Institute of Health Sciences, Kanagawa, Japan
| | - Sachiko Katabami
- Towada Meat Inspection Office of Aomori Prefecture, Aomori, Japan
| | - Akiko Fujimori
- Iwate Prefectural Research Institute for Environmental Sciences and Public Health, Iwate, Japan
| | - Kanako Munakata
- Tou-sou Meat Inspection Office of Chiba Prefecture, Chiba, Japan
| | - Yutaka Shiraki
- Gifu Prefectural Research Institute for Health and Environmental Sciences, Gifu, Japan
| | | | - Chie Hisamoto
- Meat Inspection Center of Hyogo Prefecture, Hyogo, Japan
| | - Jun Kawase
- Shimane Prefectural Institute of Public Health and Environmental Science, Shimane, Japan
| | | | | | - Ken Shiroma
- Akune Meat Inspection Office of Kagoshima Prefecture, Kagoshima, Japan
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Detection of gamma-irradiated red peppers using a combination of 5,6-dihydrothymidine and thymidine as irradiation indicator. Radiat Phys Chem Oxf Engl 1993 2022. [DOI: 10.1016/j.radphyschem.2021.109849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Costa M, Brusa V, Padola NL, Etcheverría A, Sampedro F, Fernández PS, Leotta GA, Signorini M. Analysis of scenarios to reduce the probability of acquiring hemolytic uremic syndrome associated with beef consumption. FOOD SCI TECHNOL INT 2021; 28:613-621. [PMID: 34779686 DOI: 10.1177/10820132211046124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The objective of this study was to develop a quantitative microbial risk assessment (QMRA) model to evaluate potential risk mitigation strategies to reduce the probability of acquiring hemolytic uremic syndrome (HUS) associated with beef consumption in Argentina. Five scenarios were simulated to evaluate the effect of interventions on the probability of acquiring HUS from Shiga toxin-producing Escherichia coli (STEC)-contaminated ground beef and commercial hamburger consumption. These control strategies were chosen based on previous results of the sensitivity analysis of a baseline QMRA model ( Brusa et al., 2020). The application of improvement actions in abattoirs not applying Hazard Analysis and Critical Control Points (HACCP) for STEC would result 7.6 times lower in the probability that consumers acquired HUS from ground beef consumption, while the implementation of improvements in butcher shops would lead to a smaller reduction. In abattoirs applying HACCP for STEC, the risk of acquiring HUS from commercial hamburger consumption was significantly reduced. Treatment with 2% lactic acid, hot water and irradiation reduced 4.5, 3.5 and 93.1 times the risk of HUS, respectively. The most efficient interventions, in terms of case reduction, being those that are applied in the initial stages of the meat chain.
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Affiliation(s)
- Magdalena Costa
- IGEVET - 541455Instituto de Genética Veterinaria "Ing. Fernando N. Dulout" (UNLP-CONICET LA PLATA), Facultad de Ciencias Veterinarias UNLP, La Plata, Buenos Aires, Argentina
| | - Victoria Brusa
- IGEVET - 541455Instituto de Genética Veterinaria "Ing. Fernando N. Dulout" (UNLP-CONICET LA PLATA), Facultad de Ciencias Veterinarias UNLP, La Plata, Buenos Aires, Argentina
| | - Nora Lia Padola
- Facultad de Ciencias Veterinarias-CIVETAN-CONICET.CIC-UNCPBA, Tandil, Buenos Aires, Argentina
| | - Analía Etcheverría
- Facultad de Ciencias Veterinarias-CIVETAN-CONICET.CIC-UNCPBA, Tandil, Buenos Aires, Argentina
| | - Fernando Sampedro
- Environmental Health Sciences Division, 43353School of Public Health, University of Minnesota, Minneapolis, USA
| | - Pablo S Fernández
- Escuela Técnica Superior de Ingeniería Agronómica, 16769Universidad Politécnica de Cartagena, España
| | - Gerardo A Leotta
- IGEVET - 541455Instituto de Genética Veterinaria "Ing. Fernando N. Dulout" (UNLP-CONICET LA PLATA), Facultad de Ciencias Veterinarias UNLP, La Plata, Buenos Aires, Argentina
| | - Marcelo Signorini
- Instituto de Investigación de la Cadena Láctea (IdICaL) (CONICET - INTA), EEA Rafaela, Instituto Nacional de Tecnología Agropecuaria (INTA), Santa Fe, Argentina
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Liu Y, Cui Y, Peng W, Huang B, Ma L, Zheng M, Ding S, Zhu K. Prevalence of pathogens harbouring mobile antimicrobial resistance genes and virulence factors in retail beef and mutton. FEMS Microbiol Lett 2021; 367:5854535. [PMID: 32510554 DOI: 10.1093/femsle/fnaa089] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Accepted: 06/06/2020] [Indexed: 12/14/2022] Open
Abstract
Food safety is always a global issue, due to the increased dissemination of antimicrobial resistance and food poisoning related to foodborne bacterial pathogens. The purpose of this study was to assess the risk of potential foodborne bacteria of beef and mutton in retail stores. A total of 134 samples were collected from 24 local markets in Beijing, including raw and cooked beef or mutton, as well as samples derived from the corresponding environment and human beings. We obtained 674 isolates, of which Klebsiella spp. and Staphylococcus spp. were the dominant bacterial species in the meat samples and the environmental samples, respectively. Additionally, environmental bacteria are common in samples from different sources. Based on the results of antimicrobial sensitivity testing, resistance to tetracycline (with a resistance rate of 47.40%), amoxicillin + clavulanate (47.13%) and erythromycin (28.03%) were the major resistant phenotypes. According to the whole genome analysis, the extended spectrum beta-lactamase genes harboured by two K. pneumoniae strains isolated from cooked and raw beef were located on mobile elements. The major toxin genes of Bacillus cereus and adhesion- or invasion-related virulence factors were also shared among isolates from different sources. These factors pose potential risks to public health and need attention.
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Affiliation(s)
- Ying Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Veterinary Medicine, China Agricultural University, Beijing 100193, China
| | - Yifang Cui
- Institute of Animal Science and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory for Prevention and Control of Infectious Diseases in Livestock and Poultry, Beijing 100097, China
| | - Wenjing Peng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Veterinary Medicine, China Agricultural University, Beijing 100193, China
| | - Baoyong Huang
- Beijing Municipal Station of Agro-Environment Monitoring, Beijing 100026, China
| | - Lichao Ma
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Veterinary Medicine, China Agricultural University, Beijing 100193, China
| | - Min Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Veterinary Medicine, China Agricultural University, Beijing 100193, China
| | - Shuangyang Ding
- National Center for Veterinary Drug Safety Evaluation, College of Veterinary Medicine, China Agricultural University, Beijing 100193, China.,Beijing Key Laboratory of Detection Technology for Animal-Derived Food Safety and Beijing Laboratory for Food Quality and Safety, College of Veterinary Medicine, China Agricultural University, Beijing 100193, China
| | - Kui Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Veterinary Medicine, China Agricultural University, Beijing 100193, China.,National Center for Veterinary Drug Safety Evaluation, College of Veterinary Medicine, China Agricultural University, Beijing 100193, China.,Beijing Key Laboratory of Detection Technology for Animal-Derived Food Safety and Beijing Laboratory for Food Quality and Safety, College of Veterinary Medicine, China Agricultural University, Beijing 100193, China
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Abstract
Abstract
Purpose of Review
The market for minimally processed products is constantly growing due to consumer demand. Besides food safety and increased shelf life, nutritional value and sensory appearance also play a major role and have to be considered by the food processors. Therefore, the purpose of the review was to summarize recent knowledge about important alternative non-thermal physical technologies, including both those which are actually applied (e.g. high-pressure processing and irradiation) and those demonstrating a high potential for future application in raw meat decontamination (e.g. pulsed light UV-C and cold plasma treatment). The evaluation of the methods is carried out with respect to efficiency, preservation of food quality and consumer acceptance.
Recent Findings
It was evident that significantly higher bacterial reductions are achieved with gamma-ray, electron beam irradiation and high pressure, followed by pulsed light, UV-C and cold plasma, with ultrasound alone proving the least effective. As a limitation, it must be noted that sensory deviations may occur and that legal approvals may have to be applied for.
Summary
In summary, it can be concluded that physical methods have the potential to be used for decontamination of meat surfaces in addition to common hygiene measures. However, the aim of future research should be more focused on the combined use of different technologies to further increase the inactivation effects by keeping meat quality at the same time.
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Control of Foodborne Biological Hazards by Ionizing Radiations. Foods 2020; 9:foods9070878. [PMID: 32635407 PMCID: PMC7404640 DOI: 10.3390/foods9070878] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Accepted: 07/01/2020] [Indexed: 12/27/2022] Open
Abstract
Ionization radiations are used to ensure food safety and quality. This irradiation process uses ions of beta or gamma rays to inactivate or destroy the food spoilage pests, microorganisms and their toxins without significantly increasing the temperature of the treated product. Meanwhile, various intrinsic and extrinsic factors are involved in determining the efficacy of ionization irradiation against these organisms. Therefore, the dose of radiations is recommended according to the type of irradiation, substrate and microorganisms. However, controversies are surrounding the use of irradiations in the food industry due to a negative perception of irradiations. This manuscript described the use of ionization radiations to control the foodborne biological hazards and increase shelf life. Firstly, the characteristics and mode of action of irradiations were discussed. Secondly, the role of extrinsic and intrinsic factors influencing the radioresistance of biological hazards were elaborated. This literature review also detailed the differential effects of irradiations on different microorganisms and pests having a role in food safety and deterioration. Finally, the regulatory status and the consumer values along with the controversies surrounding the use of ionization irradiations in the food sector were explained.
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Tsuzuki W, Komba S, Todoriki S. Trans isomerization of unsaturated fatty acids in bovine liver sterilised by gamma-irradiation at low temperature. Radiat Phys Chem Oxf Engl 1993 2020. [DOI: 10.1016/j.radphyschem.2019.108458] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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González-Alonso V, Cappelletti M, Bertolini FM, Lomolino G, Zambon A, Spilimbergo S. Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs. Poult Sci 2019; 99:536-545. [PMID: 32416840 PMCID: PMC7587702 DOI: 10.3382/ps/pez563] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Accepted: 09/12/2019] [Indexed: 01/22/2023] Open
Abstract
The objective of the present study was to assess the potential synergistic effect between supercritical carbon dioxide (SC-CO2) and fresh culinary herbs (Coriandrum sativum and Rosmarinus officinalis) on the microbial inactivation of raw chicken meat. The microbiological inactivation was performed on Escherichia coli and natural flora (total mesophilic bacteria, yeasts, and molds). High pressure treatments were carried out at 40°C, 80 or 140 bar from 15 to 45 min. Microbial inactivation had a strong dependence on treatment time, achieving 1.4 log CFU/g reduction of E. coli after 15 min, and up to 5 log after 45 min, while a pressure increase from 80 up to 140 bar was not significant on the microbial inactivation. Mesophilic microorganisms were strongly reduced (>2.6 log CFU/g) after 45 min, and yeasts and molds were below the detection limits of the technique (<100 CFU/g) in most cases. The combination of fresh herbs together with SC-CO2 treatment did not significantly increase the inactivation of either E. coli or natural flora, which was similar to the SC-CO2 alone. The synergistic effect was obtained on the inactivation of E. coli using a proper concentration of coriander essential oil (EO) (0.5% v/w), while rosemary EO did not show a significant effect. Color analysis after the treatment showed an increment of lightness (L*), and a decrease of redness (a*) on the surface of the sample, making the product visually similar to cooked meat. Texture analysis demonstrated the modification of the texture parameters as a function of the process pressure making the meat more similar to the cooked one.
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Affiliation(s)
| | - Martina Cappelletti
- Department of Industrial Engineering, University of Padova, 35131 Padova, Italy
| | | | - Giovanna Lomolino
- Department of Agronomy, Food, Natural Resources, Animals, and Environment, DAFNAE University of Padova, 35020 Legnaro, Italy
| | - Alessandro Zambon
- Department of Industrial Engineering, University of Padova, 35131 Padova, Italy.
| | - Sara Spilimbergo
- Department of Industrial Engineering, University of Padova, 35131 Padova, Italy
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