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Wen L, He H, Liu Y, Wang W, Du P, Hu P, Cao J, Ma Y. Research progress on natural preservatives of meat and meat products: classifications, mechanisms and applications. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:7085-7095. [PMID: 38546416 DOI: 10.1002/jsfa.13495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 02/21/2024] [Accepted: 03/28/2024] [Indexed: 04/09/2024]
Abstract
Meat and meat products are highly susceptible to contamination by microorganisms and foodborne pathogens, which cause serious economic losses and health hazards. The large consumption and waste of meat and meat products means that there is a need for safe and effective preservation methods. Furthermore, toxicological aspects of chemical preservation techniques related to major health problems have sparked controversies and have prompted consumers and producers to turn to natural preservatives. Consequently, natural preservatives are being increasingly used to ensure the safety and quality of meat products as a result of customer preferences and biological efficacy. However, information on the current status of these preservatives is scattered and a comprehensive review is lacking. Here, we review current knowledge on the classification, mechanisms of natural preservatives and their applications in the preservation of meat and meat products, and also discuss the potential of natural preservatives to improve the safety of meat and meat products. The current status and the current research gaps in the extraction, application and controlled-release of natural antibacterial agents for meat preservation are also discussed in detail. This review may be useful to the development of efficient food preservation techniques in the meat industry. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Lei Wen
- Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
- College of Life Sciences, Yantai University, Yantai, China
| | - Hongjun He
- College of Life Sciences, Yantai University, Yantai, China
| | - Yaobo Liu
- Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Weiting Wang
- Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Pengfei Du
- Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Peng Hu
- Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Jianfang Cao
- Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Yanli Ma
- Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
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2
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Miftari I, Imami D, Kaliji SA, Canavari M, Gjokaj E. Analyzing consumer perceptions about food safety by applying the food-related lifestyle approach. Ital J Food Saf 2024; 13:11315. [PMID: 38501065 PMCID: PMC10946301 DOI: 10.4081/ijfs.2024.11315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Accepted: 01/17/2024] [Indexed: 03/20/2024] Open
Abstract
Food safety standards remain a major concern for consumers, especially in developing and emerging economies, due to gaps in the capacities of food safety enforcement institutions and limited investments from private sector actors. This study analyzes consumer behavior and food safety-related lifestyles in Kosovo, a post-communist emerging economy. Consumer groups were identified according to their food-related lifestyle using the classical 2-stage segmentation approach of factor analysis as well as cluster analysis. The study findings indicate that almost two-thirds of the surveyed consumers are fairly or very concerned about food safety. The results reveal that highly educated female consumers are more concerned about personal health risks, food safety-related content, and related diseases. This study provides interesting insights for food safety policymakers and the agroindustry on how to promote food safety consumer awareness effectively with targeted communication strategies.
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Affiliation(s)
- Iliriana Miftari
- Faculty of Agriculture and Veterinary, University of Prishtina, Kosovo
| | | | - Sina Ahmadi Kaliji
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Italy
| | - Maurizio Canavari
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Italy
| | - Ekrem Gjokaj
- International Business College Mitrovica “IBC-M”, Mitrovicë, Kosovo
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3
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Serhan M, Hourieh H, El Deghel M, Serhan C. Hygienic sanitary risk and microbiological quality of meat and meat-contact surfaces in traditional butcher shops and retail establishments- lessons from a developing country. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024; 34:600-610. [PMID: 36576123 DOI: 10.1080/09603123.2022.2161487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Accepted: 12/19/2022] [Indexed: 06/17/2023]
Abstract
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.
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Affiliation(s)
- Mireille Serhan
- Department of Nutritional Sciences, Faculty of Health Sciences, University of Balamand, Tripoli, Lebanon
| | - Hiba Hourieh
- Department of Nutritional Sciences, Faculty of Health Sciences, University of Balamand, Tripoli, Lebanon
| | - Maria El Deghel
- Department of Nutritional Sciences, Faculty of Health Sciences, University of Balamand, Tripoli, Lebanon
| | - Carole Serhan
- Department of Business Management and Administration, Issam Fares Faculty of Technology, University of Balamand, Tripoli, Lebanon
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Wei W, Zhang F, Fu F, Sang S, Qiao Z. Rapid Detection of Total Viable Count in Intact Beef Dishes Based on NIR Hyperspectral Hybrid Model. SENSORS (BASEL, SWITZERLAND) 2023; 23:9584. [PMID: 38067956 PMCID: PMC10708565 DOI: 10.3390/s23239584] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Revised: 11/30/2023] [Accepted: 12/01/2023] [Indexed: 12/18/2023]
Abstract
The total viable count (TVC) of bacteria is an important index to evaluate the freshness and safety of dishes. To improve the accuracy and robustness of spectroscopic detection of total viable bacteria count in a complex system, a new method based on a near-infrared (NIR) hyperspectral hybrid model and Support Vector Machine (SVM) algorithms was developed to directly determine the total viable count in intact beef dish samples in this study. Diffuse reflectance data of intact and crushed samples were tested by NIR hyperspectral and processed using Multiplicative Scattering Correction (MSC) and Competitive Adaptive Reweighted Sampling (CARS). Kennard-Stone (KS) and Samples Set Partitioning Based on Joint X-Y Distance (SPXY) algorithms were used to select the optimal number of standard samples transferred by the model combined with root mean square error. The crushed samples were transferred into the complete samples prediction model through the Direct Standardization (DS) algorithm. The spectral hybrid model of crushed samples and full samples was established. The results showed that the Determination Coefficient of Calibration (RP2) value of the total samples prediction set increased from 0.5088 to 0.8068, and the value of the Root Mean Square Error of Prediction (RMSEP) decreased from 0.2454 to 0.1691 log10 CFU/g. After establishing the hybrid model, the RMSEP value decreased by 9.23% more than before, and the values of Relative Percent Deviation (RPD) and Reaction Error Relation (RER) increased by 12.12% and 10.09, respectively. The results of this study showed that TVC instewed beef samples can be non-destructively determined based on the DS model transfer method combined with the hybrid model strategy. This study provided a reference for solving the problem of poor accuracy and reliability of prediction models in heterogeneous samples.
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Affiliation(s)
- Wensong Wei
- Key Laboratory of Agricultural Product Processing, Ministry of Agriculture/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Zibo Institute for Digital Agriculture and Rural Research, Zibo 255051, China; (F.Z.); (F.F.); (S.S.); (Z.Q.)
| | - Fengjuan Zhang
- Zibo Institute for Digital Agriculture and Rural Research, Zibo 255051, China; (F.Z.); (F.F.); (S.S.); (Z.Q.)
| | - Fangting Fu
- Zibo Institute for Digital Agriculture and Rural Research, Zibo 255051, China; (F.Z.); (F.F.); (S.S.); (Z.Q.)
| | - Shuo Sang
- Zibo Institute for Digital Agriculture and Rural Research, Zibo 255051, China; (F.Z.); (F.F.); (S.S.); (Z.Q.)
| | - Zhen Qiao
- Zibo Institute for Digital Agriculture and Rural Research, Zibo 255051, China; (F.Z.); (F.F.); (S.S.); (Z.Q.)
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5
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Tumelty L, Fa JE, Coad L, Friant S, Mbane J, Kamogne CT, Tata CY, Ickowitz A. A systematic mapping review of links between handling wild meat and zoonotic diseases. One Health 2023; 17:100637. [PMID: 38024256 PMCID: PMC10665173 DOI: 10.1016/j.onehlt.2023.100637] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Accepted: 10/04/2023] [Indexed: 12/01/2023] Open
Abstract
1.Hunting, trade, and consumption of wildlife present a serious threat to global public health as it places humans in close contact with zoonotic pathogens.2.We systematically mapped the literature on wild meat handling and zoonotic disease transmission (1996-2022) using the online database Web of Science and Google search engine and identified 6229 articles out of which 253 were finally selected for use in our mapping review; 51 of these provided specific information regarding transmission risks.3.The reviewed studies reported 43 zoonotic pathogens (17 bacteria, 15 viruses, and 11 parasites) that could pose a potential risk to human health.4.Sixteen hygienic and sanitary behaviours were described in the reviewed studies. Disease surveillance was the most frequent. Most of the surveillance studies were carried out in Europe and were less common in the tropics.5.To inform policy and practical actions effectively, it is imperative to broaden our understanding of how various mitigation behaviours can be employed to minimize the risk of transmission.
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Affiliation(s)
- Luke Tumelty
- Center for International Forestry Research (CIFOR), CIFOR Headquarters, Bogor 16115, Indonesia
| | - Julia E. Fa
- Center for International Forestry Research (CIFOR), CIFOR Headquarters, Bogor 16115, Indonesia
- Department of Natural Sciences, School of Science and the Environment, Manchester Metropolitan University, Manchester M1 5GD, UK
| | - Lauren Coad
- Center for International Forestry Research (CIFOR), CIFOR Headquarters, Bogor 16115, Indonesia
- Department of Biology, University of Oxford, 11a Mansfield Rd, Oxford OX1 3SZ, UK
| | - Sagan Friant
- Department of Anthropology, The Pennsylvania State University, University Park, PA 16802, United States
- Huck Institutes of the Life Sciences, The Pennsylvania State University, University Park, PA 16802, United States
| | - Joseph Mbane
- Center for International Forestry Research-World Agroforestry (CIFOR-ICRAF), Yaoundé, Cameroon
| | - Cedric Thibaut Kamogne
- Center for International Forestry Research-World Agroforestry (CIFOR-ICRAF), Yaoundé, Cameroon
| | | | - Amy Ickowitz
- Center for International Forestry Research (CIFOR)-World Agroforestry Center, Beit Zayit, Israel
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6
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Blanco-Lizarazo CM, Sierra-Cadavid A. Prevalence of Escherichia coli generic and pathogenic in pork meat: systematic review and meta-analysis. World J Microbiol Biotechnol 2023; 39:247. [PMID: 37428340 DOI: 10.1007/s11274-023-03687-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Accepted: 06/24/2023] [Indexed: 07/11/2023]
Abstract
This research aimed to analyze scientific information regarding the prevalence of generic and pathogenic E. coli in the production and supply chain of pork meat, considering different types of samples, places of sampling, and pathotypes using a systematic review and meta-analysis tools. The meta-analysis for the prevalence of generic and pathogenic E. coli was conducted by estimating the effects within subgroups. Data subsets were analyzed using the DerSimonian-Laird method for binary random effects. The average prevalence of generic E. coli in different types of pork meat samples was determined to be 35.6% (95% CI 19.3-51.8), with no significant differences observed between pork meat and carcasses. Conversely, the average prevalence of E. coli pathotypes in samples related to the supply chain of pork meat was found to be 4.7% (95% CI 3.7-5.7). In conclusion, these findings suggest the possibility of establishing an objective threshold for E. coli prevalence as a benchmark for comparison within the meat industry. By utilizing this data, it becomes possible to propose a standardized limit that can serve as a reference point for evaluating and improving processes in the industry.
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Affiliation(s)
- Carla María Blanco-Lizarazo
- Centro de Investigación y Desarrollo Cárnico CI+D, Industria de Alimentos Zenú, Carrera 64 C # 104-03, Medellín, Colombia.
| | - Andrea Sierra-Cadavid
- Centro de Investigación y Desarrollo Cárnico CI+D, Industria de Alimentos Zenú, Carrera 64 C # 104-03, Medellín, Colombia
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7
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Li Q, Chen Q, Wu Y, Chen Z, Liu Y, Fang Z, Deng Q. Purification, characterization and structural identification of a novel bacteriocin produced by marine original Enterococcus durans YQ-6, and its inhibition of Listeria monocytogenes. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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8
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Bezerra K, Iukava LK, Ono JM, de Souza SGP, dos Santos IC, Barbosa LN. Resistance profile and biofilm production capacity of Staphylococcus spp. beef slaughterhouse isolates and their sensitivity to Rosmarinus officinalis essential oil. Vet Res Commun 2022; 47:911-919. [DOI: 10.1007/s11259-022-10057-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Accepted: 12/15/2022] [Indexed: 12/24/2022]
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9
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Zhao J, Cheng H, Wang Z, Fu P, Guo Y, Yang S. Attribution Analysis of Foodborne Disease Outbreaks Related to Meat and Meat Products in China, 2002-2017. Foodborne Pathog Dis 2022; 19:839-847. [PMID: 36257634 DOI: 10.1089/fpd.2022.0028] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
This study aimed to understand the epidemiological characteristics of foodborne disease outbreaks related to meat and meat products in China from 2002 to 2017. Data collected from the National Foodborne Diseases Surveillance System and searched databases were analyzed. From 2002 to 2017, China reported 2815 outbreaks caused by foodborne diseases related to meat and meat products, resulting in 52,122 illnesses and 25,361 hospitalizations, and 96 deaths. Outbreaks were markedly seasonal and concentrated from May to September, accounting for 66.93%. Outbreaks were concentrated mainly in China's eastern coastal and southern regions. Unidimensional attribution analysis revealed that livestock meat was the most commonly implicated food category causing the outbreaks, accounting for 28.67%. Bacteria were the most common pathogenic cause of outbreaks, accounting for 51.94%. Clostridium botulinum was the most common pathogenic cause of death, accounting for 34.38%. Improper processing was the most common contributing factor, accounting for 27.89%. Households were the most common food preparation location causing the outbreak, accounting for 34.39%. Two-dimensional and multidimensional attribution analysis found that Salmonella contamination occurred in different locations and regions, mainly caused by various contributing factors and improper processing. Nitrite poisoning is caused by improper processing in households in East China. Bacterial causes were the commonest agents associated with foodborne diseases related to meat and meat products, and improving the safety and quality of meat and meat product should be a priority.
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Affiliation(s)
- Jie Zhao
- School of Public Health, Weifang Medical University, Weifang, China
| | - Han Cheng
- School of Public Health, Weifang Medical University, Weifang, China
| | - Zhiyuan Wang
- School of Public Health, Weifang Medical University, Weifang, China
| | - Ping Fu
- Division of Risk Surveillance II, China National Center for Food Safety Risk Assessment, Beijing, China
| | - Yunchang Guo
- Division of Risk Surveillance II, China National Center for Food Safety Risk Assessment, Beijing, China
| | - Shuxiang Yang
- School of Public Health, Weifang Medical University, Weifang, China
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10
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Zhang Z, Li X, Tian J, Chen J, Gao G. A review: Application and research progress of bioimpedance in meat quality inspection. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ziyi Zhang
- Beijing Laboratory of Food Quality and Safety, College of Information and Electrical Engineering China Agricultural University Beijing People's Republic of China
| | - Xinxing Li
- Beijing Laboratory of Food Quality and Safety, College of Information and Electrical Engineering China Agricultural University Beijing People's Republic of China
| | - Jianjun Tian
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot People's Republic of China
| | - Jing Chen
- School of Logistics Beijing Wuzi University Beijing People's Republic of China
| | - Ge Gao
- School of Logistics Beijing Wuzi University Beijing People's Republic of China
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Edward Kumvenji DC, Madalitso Chamba MV, Lungu K. Effectiveness of food traceability system in the supply chain of local beef and beef sausages in Malawi: A food safety perspective. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108839] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Wen X, Zhang D, Li X, Ding T, Liang C, Zheng X, Yang W, Hou C. Dynamic changes of bacteria and screening of potential spoilage markers of lamb in aerobic and vacuum packaging. Food Microbiol 2022; 104:103996. [DOI: 10.1016/j.fm.2022.103996] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 01/21/2022] [Accepted: 01/25/2022] [Indexed: 02/07/2023]
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13
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XU FR, YANG Y. Surveillance for foodborne diseases in a sentinel hospital in Jinhua city, Midwest of Zhejiang province, China from 2016–2019. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.94321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/03/2023]
Affiliation(s)
| | - Yang YANG
- Zhejiang University School of Medicine, China
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14
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Gowda TKGM, De Zutter L, Van Royen G, Van Damme I. Exploring the microbiological quality and safety of dry-aged beef: A cross-sectional study of loin surfaces during ripening and dry-aged beef steaks from commercial meat companies in Belgium. Food Microbiol 2021; 102:103919. [PMID: 34809945 DOI: 10.1016/j.fm.2021.103919] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 09/27/2021] [Accepted: 09/27/2021] [Indexed: 11/19/2022]
Abstract
A cross-sectional survey was undertaken in Belgian beef producing companies to study the current practices and the microbiological load of dry-aged loins (during production) and trimmed steaks (final product). In each company, the temperature and relative humidity of the ripening chamber were measured, and two loins (each in a different stage of the ripening process) were sampled. From the surface of each loin, a lean meat and adipose tissue sample was analysed separately, and different groups of bacteria, yeasts and moulds were enumerated. The average relative humidity in the ripening chambers was 72 ± 13% and the temperature ranged between 0.0 °C and 5.9 °C. During the drying process, most of the lean meat and adipose tissue samples showed high numbers of total psychrotrophic aerobic bacteria, Pseudomonas spp., psychrotrophic lactic acid bacteria, and yeasts, but the variation between loins was high. The microbiological load on freshly cut dry-aged steaks was generally lower than on loin surfaces, but both psychrotrophic aerobic and anaerobic bacteria were present inside several steaks. The water activity inside dry-aged beef steaks was high (aw ≥ 0.98), which could allow growth of psychrotrophic pathogens, though more in-depth studies are necessary to determine potential growth during the storage of (trimmed) steaks or even inside loins during the dry-aging process.
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Affiliation(s)
- Tanuja K G M Gowda
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, Merelbeke, B-9820, Belgium
| | - Lieven De Zutter
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, Merelbeke, B-9820, Belgium
| | - Geert Van Royen
- Research Institute for Agriculture, Fisheries and Food, Technology and Food Science Unit, Brusselsesteenweg 370, Melle, B-9090, Belgium
| | - Inge Van Damme
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, Merelbeke, B-9820, Belgium.
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15
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Hoa VB, Song DH, Seol KH, Kang SM, Kim HW, Kim JH, Cho SH. Coating with chitosan containing lauric acid (C12:0) significantly extends the shelf-life of aerobically - Packaged beef steaks during refrigerated storage. Meat Sci 2021; 184:108696. [PMID: 34741876 DOI: 10.1016/j.meatsci.2021.108696] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 10/07/2021] [Accepted: 10/08/2021] [Indexed: 12/20/2022]
Abstract
The present research aimed at investigating the application potential of a newly developed chitosan/lauric acid edible coating in preservation of fresh beef under refrigerated storage and aerobic packaging conditions. The 2-cm thick steaks were coated with 2% chitosan (CHI), 1 mM lauric acid in 2% chitosan (CHI/1 mM LA) or 3 mM lauric acid in 2% chitosan (CHI/3 mM LA), and over-wrapped in permeable film. Non-coated samples were used as a control (CON). Results showed that the inhibitory effects against the spoilage bacteria growth, volatile basic nitrogen formation and lipid oxidation of the chitosan coating was increased with the incorporation of lauric acid (p˂0.05). More importantly, the incorporation of lauric acid almost completely protected the meat samples against the discoloration after 21 days of storage. The coating with chitosan or chitosan/lauric acid completely inhibited the formation of bacterial spoilage-derived volatile compounds. Overall, coating of chitosan containing 1-3 mM lauric acid could be a promising method in preservation of fresh beef to improve safety and quality under aerobic packaging condition.
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Affiliation(s)
- Van-Ba Hoa
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea
| | - Dong-Heon Song
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea
| | - Kuk-Hwan Seol
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea
| | - Sun-Moon Kang
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea
| | - Hyun-Wook Kim
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea
| | - Jin-Hyoung Kim
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea
| | - Soo-Hyun Cho
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea.
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16
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Lees P, Pelligand L, Giraud E, Toutain PL. A history of antimicrobial drugs in animals: Evolution and revolution. J Vet Pharmacol Ther 2021; 44:137-171. [PMID: 32725687 DOI: 10.1111/jvp.12895] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 06/08/2020] [Accepted: 07/06/2020] [Indexed: 12/17/2022]
Abstract
The evolutionary process of antimicrobial drug (AMD) uses in animals over a mere eight decades (1940-2020) has led to a revolutionary outcome, and both evolution and revolution are ongoing, with reports on a range of uses, misuses and abuses escalating logarithmically. As well as veterinary therapeutic perspectives (efficacy, safety, host toxicity, residues, selection of drug, determination of dose and measurement of outcome in treating animal diseases), there are also broader, nontherapeutic uses, some of which have been abandoned, whilst others hopefully will soon be discontinued, at least in more developed countries. Although AMD uses for treatment of animal diseases will continue, it must: (a) be sustainable within the One Health paradigm; and (b) devolve into more prudent, rationally based therapeutic uses. As this review on AMDs is published in a Journal of Pharmacology and Therapeutics, its scope has been made broader than most recent reviews in this field. Many reviews have focused on negative aspects of AMD actions and uses, especially on the question of antimicrobial resistance. This review recognizes these concerns but also emphasizes the many positive aspects deriving from the use of AMDs, including the major research-based advances underlying both the prudent and rational use of AMDs. It is structured in seven sections: (1) Introduction; (2) Sulfonamide history; (3) Nontherapeutic and empirical uses of AMDs (roles of agronomists and veterinarians); (4) Rational uses of AMDs (roles of pharmacologists, clinicians, industry and regulatory controls); (5) Prudent use (residue monitoring, antimicrobial resistance); (6) International and inter-disciplinary actions; and (7) Conclusions.
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Affiliation(s)
- Peter Lees
- The Royal Veterinary College, University of London, London, UK
| | | | - Etienne Giraud
- INTHERES, INRA, ENVT, Université de Toulouse, Toulouse, France
| | - Pierre-Louis Toutain
- The Royal Veterinary College, University of London, London, UK
- INTHERES, INRA, ENVT, Université de Toulouse, Toulouse, France
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17
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Thakali A, MacRae JD. A review of chemical and microbial contamination in food: What are the threats to a circular food system? ENVIRONMENTAL RESEARCH 2021; 194:110635. [PMID: 33347866 DOI: 10.1016/j.envres.2020.110635] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Accepted: 12/14/2020] [Indexed: 06/12/2023]
Abstract
A circular food system is one in which food waste is processed to recover plant nutrients and returned to the soil to enable the production of more food, rather than being diverted to landfill or incineration. The approach may be used to reduce energy and water use in food production and contribute to the sustainability of the system. Anaerobic digestion and composting are common food waste treatment technologies used to stabilize waste and produce residual materials that can replenish the soil, thus contributing to a circular food system. This approach can only be deemed safe and feasible, however, if food waste is uncontaminated or any contaminants are destroyed during treatment. This review brings together information on several contaminant classes at different stages of the food supply chain, their possible sources, and their fates during composting and digestion. The main aim is to identify factors that could impede the transition towards a safe, reliable and efficient circular food system. We investigated heavy metals, halogenated organic compounds, foodborne pathogens and antibiotic resistance genes (ARGs) in the food system and their fates during digestion and composting. Production and processing stages were identified as major entry points for these classes of contaminants. Heavy metals and foodborne pathogens pose less risk in a circular system than halogenated organics or antibiotic resistance. Given the diversity of properties among halogenated organic compounds, there is conflicting evidence about their fate during treatment. There are relatively few studies on the fate of ARGs during treatment, and these have produced variable results, indicating a need for more research to clarify their fate in the final products. Repeated land application of contaminated food waste residuals can increase the risk of accumulation and jeopardize the safety of a circular food system. Thus, careful management of the system and research into the fate of the contaminants during treatment is needed.
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Affiliation(s)
- Astha Thakali
- Department of Civil and Environmental Engineering, University of Maine, 5711 Boardman Hall, Orono, ME, 04469, USA.
| | - Jean D MacRae
- Department of Civil and Environmental Engineering, University of Maine, 5711 Boardman Hall, Orono, ME, 04469, USA.
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18
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Fernandes AM, Teixeira ODS, Revillion JP, Souza ÂRLD. Panorama and ambiguities of cultured meat: an integrative approach. Crit Rev Food Sci Nutr 2021; 62:5413-5423. [PMID: 33583299 DOI: 10.1080/10408398.2021.1885006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The purpose of this research was to identify, through a systematic review of the literature, the strengths, weaknesses, threats and opportunities of the production and commercialization of cultured meat, as well as to analyze the challenges to be faced by this new food biotechnology. For this, we analyzed 194 manuscripts published in the Scopus and Web of Science databases that dealt with cultured meat under the perspective of cellular agriculture, employing several nomenclatures. The results indicate that there is still no consensus in the literature about the strengths, weaknesses, threats and opportunities of cultured meat, which constitutes an emerging, multifaceted, and encouraging field of study, and a series of inferences have been made that provide insights into the knowledge analyzed. Finally, we propose an analytical model that combines sub-scenarios from which it becomes possible to understand and anticipate the direction of this new food biotechnology.
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Affiliation(s)
- Alice Munz Fernandes
- Center for Studies and Research in Agribusiness, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
| | | | - Jean Philippe Revillion
- Center for Studies and Research in Agribusiness, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
| | - Ângela Rozane Leal de Souza
- Center for Studies and Research in Agribusiness, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
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19
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Zwirzitz B, Wetzels SU, Dixon ED, Fleischmann S, Selberherr E, Thalguter S, Quijada NM, Dzieciol M, Wagner M, Stessl B. Co-Occurrence of Listeria spp. and Spoilage Associated Microbiota During Meat Processing Due to Cross-Contamination Events. Front Microbiol 2021; 12:632935. [PMID: 33613505 PMCID: PMC7892895 DOI: 10.3389/fmicb.2021.632935] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Accepted: 01/13/2021] [Indexed: 12/27/2022] Open
Abstract
A large part of foodborne outbreaks related to Listeria monocytogenes are linked to meat and meat products. Especially, recontamination of meat products and deli-meat during slicing, packaging, and repackaging is in the focus of food authorities. In that regard, L. monocytogenes persistence in multi-species biofilms is one major issue, since they survive elaborate cleaning and disinfection measures. Here, we analyzed the microbial community structure throughout a meat processing facility using a combination of high-throughput full-length 16S ribosomal RNA (rRNA) gene sequencing and traditional microbiological methods. Samples were taken at different stages during meat cutting as well as from multiple sites throughout the facility environment to capture the product and the environmental associated microbiota co-occurring with Listeria spp. and L. monocytogenes. The listeria testing revealed a widely disseminated contamination (50%; 88 of 176 samples were positive for Listeria spp. and 13.6%; 24 of 176 samples were positive for L. monocytogenes). The pulsed-field gel electrophoresis (PFGE) typing evidenced 14 heterogeneous L. monocytogenes profiles with PCR-serogroup 1/2a, 3a as most dominant. PFGE type MA3-17 contributed to the resilient microbiota of the facility environment and was related to environmental persistence. The core in-house microbiota consisted mainly of the genera Acinetobacter, Pseudomonas, Psychrobacter (Proteobacteria), Anaerobacillus, Bacillus (Firmicutes), and Chryseobacterium (Bacteroidota). While the overall microbial community structure clearly differed between product and environmental samples, we were able to discern correlation patterns regarding the presence/absence of Listeria spp. in both sample groups. Specifically, our longitudinal analysis revealed association of Listeria spp. with known biofilm-producing Pseudomonas, Acinetobacter, and Janthinobacterium species on the meat samples. Similar patterns were also observed on the surface, indicating dispersal of microorganisms from this multispecies biofilm. Our data provided a better understanding of the built environment microbiome in the meat processing context and promoted more effective options for targeted disinfection in the analyzed facility.
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Affiliation(s)
- Benjamin Zwirzitz
- Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria
- Austrian Competence Center for Feed and Food Quality, Safety and Innovation FFoQSI GmbH, Tulln, Austria
| | - Stefanie U. Wetzels
- Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria
- Austrian Competence Center for Feed and Food Quality, Safety and Innovation FFoQSI GmbH, Tulln, Austria
| | - Emmanuel D. Dixon
- Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria
| | - Svenja Fleischmann
- Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria
| | - Evelyne Selberherr
- Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria
| | - Sarah Thalguter
- Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria
| | - Narciso M. Quijada
- Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria
- Austrian Competence Center for Feed and Food Quality, Safety and Innovation FFoQSI GmbH, Tulln, Austria
| | - Monika Dzieciol
- Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria
| | - Martin Wagner
- Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria
- Austrian Competence Center for Feed and Food Quality, Safety and Innovation FFoQSI GmbH, Tulln, Austria
| | - Beatrix Stessl
- Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria
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20
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Endo A, Koizumi R, Nakazawa Y, Shiwa Y, Maeno S, Kido Y, Irisawa T, Muramatsu Y, Tada K, Yamazaki M, Myoda T. Characterization of the microbiota and chemical properties of pork loins during dry aging. Microbiologyopen 2021; 10:e1157. [PMID: 33415844 PMCID: PMC7914123 DOI: 10.1002/mbo3.1157] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 12/10/2020] [Accepted: 12/21/2020] [Indexed: 12/14/2022] Open
Abstract
Dry aging (DA) allows for the storage of meat without packaging at 0 to 3°C for several weeks. It enhances the production of pleasant flavors, tenderness, and juiciness in meat. Due to the long storage period and roles of indigenous microbiota in the maturation of several meat products, the microbiota of DA meat is of interest in terms of microbial contributions and food hygiene but has not yet been characterized in detail. This study identified the microbiota of pork loins during DA using culturing and culture‐independent meta‐16S rRNA gene sequencing and elucidated its characteristics. The amounts of free amino acids and profiles of aroma‐active compounds were also monitored by high‐performance liquid chromatography and gas chromatography, respectively. The meta‐16S rRNA gene sequencing revealed that Pseudomonas spp. generally dominated the microbiota throughout DA; however, the culturing analysis showed marked changes in the species composition during DA. Acinetobacter spp. were the second most dominant bacteria before DA in the culture‐independent analysis but became a minor population during DA. The cell numbers of yeasts showed an increased tendency during DA, and Debaryomyces hansenii was the only microorganism isolated from all meat samples throughout DA. Well‐known foodborne pathogens were not observed in two microbiota analyses. The amounts of free amino acids were increased by DA, and the number of aroma‐active compounds and their flavor dilution values markedly changed during DA. Most microbial isolates showed positive reactions with proteolytic and lipolytic activities, suggesting their contribution to tenderness and aroma production in DA meats.
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Affiliation(s)
- Akihito Endo
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan
| | - Ryosuke Koizumi
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan.,Department of Agricultural Innovation for Sustainability, Faculty of Agriculture, Tokyo University of Agriculture, Kanagawa, Japan
| | - Yozo Nakazawa
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan
| | - Yuh Shiwa
- Department of Molecular Microbiology, Faculty of Life Sciences, Tokyo University of Agriculture, Tokyo, Japan.,NODAI Genome Research Center, Tokyo University of Agriculture, Tokyo, Japan
| | - Shintaro Maeno
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan
| | - Yoshihiko Kido
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan
| | - Tomohiro Irisawa
- Department of Agricultural Innovation for Sustainability, Faculty of Agriculture, Tokyo University of Agriculture, Kanagawa, Japan
| | - Yoshiki Muramatsu
- Department of Bioproduction and Environment Engineering, Faculty of Regional Environment Science, Tokyo University of Agriculture, Tokyo, Japan
| | - Kotaro Tada
- Department of Agricultural Innovation for Sustainability, Faculty of Agriculture, Tokyo University of Agriculture, Kanagawa, Japan
| | - Masao Yamazaki
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan
| | - Takao Myoda
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan
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21
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Suitability of Biodegradable Materials in Comparison with Conventional Packaging Materials for the Storage of Fresh Pork Products over Extended Shelf-Life Periods. Foods 2020; 9:foods9121802. [PMID: 33291660 PMCID: PMC7761919 DOI: 10.3390/foods9121802] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 11/27/2020] [Accepted: 11/29/2020] [Indexed: 11/16/2022] Open
Abstract
The packaging of fresh meat has been studied for decades, leading to improved packaging types and conditions such as modified atmosphere packaging (MAP). While commonly used meat packaging uses fossil fuel-based materials, the use of biodegradable packaging materials for this application has not been studied widely. This study aimed at evaluating the sustainability of biodegradable packaging materials compared to established conventional packaging materials through analyses of the quality of freshly packaged pork. The quality was assessed by evaluating sensory aspects, meat color and microbiological attributes of the pork products. The results show no significant differences (p > 0.05) in ground pork and pork loin stored in biodegradable MAP (BioMAP) and conventional MAP for the evaluated sensory attributes, meat color or total bacterial count (TBC) over extended storage times. The data suggest that BioMAP could be a viable alternative to MAP using conventional, fossil fuel-based materials for the storage of fresh meats, while simultaneously fulfilling the customers’ wishes for a more environmentally friendly packaging alternative.
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22
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Montso PK, Mlambo V, Ateba CN. Efficacy of novel phages for control of multi-drug resistant Escherichia coli O177 on artificially contaminated beef and their potential to disrupt biofilm formation. Food Microbiol 2020; 94:103647. [PMID: 33279072 DOI: 10.1016/j.fm.2020.103647] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 07/22/2020] [Accepted: 08/23/2020] [Indexed: 01/21/2023]
Abstract
Contaminated beef is a prominent source of foodborne pathogens such as Escherichia coli O177. Susceptibility of nine multi-drug resistant E. coli O177 strains against eight individual phages and six phage cocktails was assessed using polystyrene microplate titer plate. Further, 180 beef samples were independently inoculated with E. coli O177 cells in triplicates and treated with eight individual phages and six phage cocktails to determine their efficacy in inhibiting bacteria growth at 4 °C over a 7-day incubation period. Results revealed that all E. coli O177 strains were susceptible to the phages. A significant log reduction in viable E. coli O177 cell counts was observed on beef samples upon phage treatment over the 7-day incubation period. Two individual phages and three phage cocktails reduced E. coli cell counts to levels below the detection limit (1.0 log10 CFU/g). Log reduction of viable E. coli cell counts ranged from 2.10 to 7.81 CFU/g for individual phages and from 2.86 to 7.81 CFU/g for cocktails. Individual phages and phage cocktails inhibited E. coli O177 biofilm formation with phage cocktails showing high efficacy. Furthermore, phage cocktails showed greater efficacy in destroying pre-formed biofilm than individual phages. Based on these findings, we concluded that phage cocktails developed in this study could be used to reduce E. coli O177 contamination and extend the shelf-life of stored raw beef.
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Affiliation(s)
- Peter Kotsoana Montso
- Food Security and Safety Niche Area, Faculty of Natural and Agricultural Sciences, North-West University, Private Bag X2046, Mmabatho, 2735, South Africa
| | - Victor Mlambo
- School of Agricultural Sciences, Faculty of Agriculture and Natural Sciences, University of Mpumalanga, Private Bag X11283, Mbombela, 1200, South Africa
| | - Collins Njie Ateba
- Food Security and Safety Niche Area, Faculty of Natural and Agricultural Sciences, North-West University, Private Bag X2046, Mmabatho, 2735, South Africa.
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23
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Siroli L, Baldi G, Soglia F, Bukvicki D, Patrignani F, Petracci M, Lanciotti R. Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin. Foods 2020; 9:E987. [PMID: 32722045 PMCID: PMC7466262 DOI: 10.3390/foods9080987] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 07/20/2020] [Accepted: 07/21/2020] [Indexed: 01/09/2023] Open
Abstract
This study aimed at evaluating the effects of the addition of an oil/beer/lemon marinade solution with or without the inclusion of oregano, rosemary and juniper essential oils on the quality, the technological properties as well as the shelf-life and safety of vacuum-packed pork loin meat. The results obtained suggested that, aside from the addition of essential oils, the marination process allowed to reduce meat pH, thus improving its water holding capacity. Instrumental and sensorial tests showed that the marination also enhanced the tenderness of meat samples, with those marinated with essential oils being the most positively perceived by the panelists. In addition, microbiological data indicated that the marinated samples showed a lower microbial load of the main spoiling microorganisms compared to the control samples, from the 6th to the 13th day of storage, regardless of the addition of essential oils. Marination also allowed to inhibit the pathogens Salmonella enteritidis, Listeria monocytogenes and Staphylococcus aureus, thus increasing the microbiological safety of the product. Overall outcomes suggest that the oil/beer/lemon marinade solution added with essential oils might represent a promising strategy to improve both qualitative and sensory characteristics as well as the safety of meat products.
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Affiliation(s)
- Lorenzo Siroli
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (G.B.); (F.S.); (F.P.); (M.P.)
| | - Giulia Baldi
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (G.B.); (F.S.); (F.P.); (M.P.)
| | - Francesca Soglia
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (G.B.); (F.S.); (F.P.); (M.P.)
| | - Danka Bukvicki
- Institute of Botany and Botanical Garden “Jevremovac”, Faculty of Biology, University of Belgrade, Takovska 43, 11000 Belgrade, Serbia;
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (G.B.); (F.S.); (F.P.); (M.P.)
- Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena (FC), Italy
| | - Massimiliano Petracci
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (G.B.); (F.S.); (F.P.); (M.P.)
- Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena (FC), Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (G.B.); (F.S.); (F.P.); (M.P.)
- Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena (FC), Italy
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24
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Sander VA, Sánchez López EF, Mendoza Morales L, Ramos Duarte VA, Corigliano MG, Clemente M. Use of Veterinary Vaccines for Livestock as a Strategy to Control Foodborne Parasitic Diseases. Front Cell Infect Microbiol 2020; 10:288. [PMID: 32670892 PMCID: PMC7332557 DOI: 10.3389/fcimb.2020.00288] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Accepted: 05/14/2020] [Indexed: 12/19/2022] Open
Abstract
Foodborne diseases (FBDs) are a major concern worldwide since they are associated with high mortality and morbidity in the human population. Among the causative agents of FBDs, Taenia solium, Echinococcus granulosus, Toxoplasma gondii, Cryptosporidium spp., and Trichinella spiralis are listed in the top global risk ranking of foodborne parasites. One common feature between them is that they affect domestic livestock, encompassing an enormous risk to global food production and human health from farm to fork, infecting animals, and people either directly or indirectly. Several approaches have been employed to control FBDs caused by parasites, including veterinary vaccines for livestock. Veterinary vaccines against foodborne parasites not only improve the animal health by controlling animal infections but also contribute to increase public health by controlling an important source of FBDs. In the present review, we discuss the advances in the development of veterinary vaccines for domestic livestock as a strategy to control foodborne parasitic diseases.
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Affiliation(s)
| | | | | | | | | | - Marina Clemente
- Laboratorio de Molecular Farming y Vacunas, Unidad Biotecnológica 6-UB6, INTECH, UNSAM-CONICET, Chascomús, Argentina
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25
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Abstract
Food safety is a major problem around the world, both regarding human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are much more conscious with respect to what they eat and their demands for quality food. Food quality is a complex term that includes, in addition to safety, other intrinsic characteristics, such as appearance, color, texture and flavor, and also extrinsic characteristics, such as perception or involvement.
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Affiliation(s)
- Begoña Panea
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Unidad de Producción y Sanidad Animal, Avda. Montañana 930, 50059 Zaragoza, Spain;
- Instituto Agroalimentario de Aragón–IA2 (CITA)-Universidad de Zaragoza, 50013 Zaragoza, Spain
| | - Guillermo Ripoll
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Unidad de Producción y Sanidad Animal, Avda. Montañana 930, 50059 Zaragoza, Spain;
- Instituto Agroalimentario de Aragón–IA2 (CITA)-Universidad de Zaragoza, 50013 Zaragoza, Spain
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26
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Alegbeleye OO, Sant’Ana AS. Pathogen subtyping tools for risk assessment and management of produce-borne outbreaks. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.02.007] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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27
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Collineau L, Boerlin P, Carson CA, Chapman B, Fazil A, Hetman B, McEwen SA, Parmley EJ, Reid-Smith RJ, Taboada EN, Smith BA. Integrating Whole-Genome Sequencing Data Into Quantitative Risk Assessment of Foodborne Antimicrobial Resistance: A Review of Opportunities and Challenges. Front Microbiol 2019; 10:1107. [PMID: 31231317 PMCID: PMC6558386 DOI: 10.3389/fmicb.2019.01107] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Accepted: 05/01/2019] [Indexed: 12/20/2022] Open
Abstract
Whole-genome sequencing (WGS) will soon replace traditional phenotypic methods for routine testing of foodborne antimicrobial resistance (AMR). WGS is expected to improve AMR surveillance by providing a greater understanding of the transmission of resistant bacteria and AMR genes throughout the food chain, and therefore support risk assessment activities. At this stage, it is unclear how WGS data can be integrated into quantitative microbial risk assessment (QMRA) models and whether their integration will impact final risk estimates or the assessment of risk mitigation measures. This review explores opportunities and challenges of integrating WGS data into QMRA models that follow the Codex Alimentarius Guidelines for Risk Analysis of Foodborne AMR. We describe how WGS offers an opportunity to enhance the next-generation of foodborne AMR QMRA modeling. Instead of considering all hazard strains as equally likely to cause disease, WGS data can improve hazard identification by focusing on those strains of highest public health relevance. WGS results can be used to stratify hazards into strains with similar genetic profiles that are expected to behave similarly, e.g., in terms of growth, survival, virulence or response to antimicrobial treatment. The QMRA input distributions can be tailored to each strain accordingly, making it possible to capture the variability in the strains of interest while decreasing the uncertainty in the model. WGS also allows for a more meaningful approach to explore genetic similarity among bacterial populations found at successive stages of the food chain, improving the estimation of the probability and magnitude of exposure to AMR hazards at point of consumption. WGS therefore has the potential to substantially improve the utility of foodborne AMR QMRA models. However, some degree of uncertainty remains in relation to the thresholds of genetic similarity to be used, as well as the degree of correlation between genotypic and phenotypic profiles. The latter could be improved using a functional approach based on prediction of microbial behavior from a combination of 'omics' techniques (e.g., transcriptomics, proteomics and metabolomics). We strongly recommend that methodologies to incorporate WGS data in risk assessment be included in any future revision of the Codex Alimentarius Guidelines for Risk Analysis of Foodborne AMR.
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Affiliation(s)
- Lucie Collineau
- Public Health Risk Sciences Division, National Microbiology Laboratory, Public Health Agency of Canada, Guelph, ON, Canada
| | - Patrick Boerlin
- Department of Pathobiology, Ontario Veterinary College, University of Guelph, Guelph, ON, Canada
| | - Carolee A. Carson
- Centre for Foodborne, Environmental and Zoonotic Infectious Diseases, Public Health Agency of Canada, Guelph, ON, Canada
| | - Brennan Chapman
- Public Health Risk Sciences Division, National Microbiology Laboratory, Public Health Agency of Canada, Guelph, ON, Canada
- Department of Population Medicine, Ontario Veterinary College, University of Guelph, Guelph, ON, Canada
| | - Aamir Fazil
- Public Health Risk Sciences Division, National Microbiology Laboratory, Public Health Agency of Canada, Guelph, ON, Canada
| | - Benjamin Hetman
- Department of Population Medicine, Ontario Veterinary College, University of Guelph, Guelph, ON, Canada
- National Microbiology Laboratory, Public Health Agency of Canada, Winnipeg, MB, Canada
| | - Scott A. McEwen
- Department of Population Medicine, Ontario Veterinary College, University of Guelph, Guelph, ON, Canada
| | - E. Jane Parmley
- Centre for Foodborne, Environmental and Zoonotic Infectious Diseases, Public Health Agency of Canada, Guelph, ON, Canada
| | - Richard J. Reid-Smith
- Centre for Foodborne, Environmental and Zoonotic Infectious Diseases, Public Health Agency of Canada, Guelph, ON, Canada
- Department of Population Medicine, Ontario Veterinary College, University of Guelph, Guelph, ON, Canada
| | - Eduardo N. Taboada
- National Microbiology Laboratory, Public Health Agency of Canada, Winnipeg, MB, Canada
| | - Ben A. Smith
- Public Health Risk Sciences Division, National Microbiology Laboratory, Public Health Agency of Canada, Guelph, ON, Canada
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28
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Wu Y, Li Q, Zhang X, Li Y, Li B, Liu S. Cellulose-based peptidopolysaccharides as cationic antimicrobial package films. Int J Biol Macromol 2019; 128:673-680. [DOI: 10.1016/j.ijbiomac.2019.01.172] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Revised: 01/27/2019] [Accepted: 01/28/2019] [Indexed: 01/29/2023]
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29
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Johnson J, Atkin D, Lee K, Sell M, Chandra S. Determining meat freshness using electrochemistry: Are we ready for the fast and furious? Meat Sci 2018; 150:40-46. [PMID: 30576917 DOI: 10.1016/j.meatsci.2018.12.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2018] [Revised: 12/08/2018] [Accepted: 12/09/2018] [Indexed: 01/26/2023]
Abstract
Electrochemistry is providing a variety of sensors at an extremely rapid pace. Many of these sensors offer powerful attributes like a multitude of platforms like voltammetry, impedimetry, amperometry and conductometry, as well as sensor-related gains like high sensitivity, selectivity and low cost. It is natural that their applications to food, especially meat freshness determination, are also increasing. Novel methods for rapidly assessing meat freshness are vital for meeting the increasing worldwide demand for meat products. Therefore, we present a short and succinct review of the most promising electrochemical sensor types, including those based on conductive polymers, nanocomposites and metal nanoparticles. From the wide range of sensors that have been designed to detect microbial pathogens and chemical degradation, we have covered a basic snapshot to yield an impression of recent gains in the research genre of meat freshness.
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Affiliation(s)
- Joel Johnson
- School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD 4702, Australia
| | - Dianne Atkin
- School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD 4702, Australia
| | - Kyunghee Lee
- School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD 4702, Australia
| | - Marie Sell
- School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD 4702, Australia
| | - Shaneel Chandra
- School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD 4702, Australia; Agri-Chemistry Group, School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton North, QLD 4702, Australia.
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Kim HJ, Oh T, Baek SY. Multidrug Resistance, Biofilm Formation, and Virulence of Escherichia coli Isolates from Commercial Meat and Vegetable Products. Foodborne Pathog Dis 2018; 15:782-789. [PMID: 30183351 DOI: 10.1089/fpd.2018.2448] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
Abstract
Escherichia coli is an important food safety and public health concern because of its pathogenicity and potential for antimicrobial resistance. E. coli isolates as food contaminants and their antimicrobial resistance, biofilm-forming ability, and virulence genes were analyzed to identify the potential of E. coli in food as a major transmission route for antimicrobial resistance and infectious agents. Among the 709 samples of minced meat and fresh vegetable products tested, 18.6% were positive for E. coli. One hundred nine (29.2%) out of 383 E. coli isolates were resistant to 1 or more of the 25 tested antimicrobials. Among the isolates from minced pork, the highest rate of resistance was observed for tetracycline (52.8%), followed by ampicillin (41.6%). The highest resistance rates against tetracycline were coincident with the high amount of tetracycline sold for veterinary use. Because penicillin is the most frequently used antimicrobial in humans, with 4.52 defined daily doses per 1000 people per day, the high rate of resistance to ampicillin (41.6%) supported the potential risk of E. coli food contaminants. However, only 1.3% of the isolates possessed the virulence genes commonly involved in foodborne outbreaks of E. coli. Sixty-seven isolates (17.5%) were multidrug-resistant (MDR), and the highest MDR was observed against 14 antimicrobials. Most of the MDR E. coli isolates showed biofilm-forming ability. Therefore, these isolates will have additional protection from environmental stresses, including antimicrobials. Given the importance of E. coli to food safety and public health, our results on the prevalence of antimicrobial resistance and virulence factors provide useful information for risk management options to protect public health.
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Affiliation(s)
- Hyun Jung Kim
- 1 Research Group of Consumer Safety, Research Division of Strategic Food Technology, Korea Food Research Institute , Wanju, Korea
- 2 Department of Food Biotechnology, University of Science and Technology , Daejeon Korea
| | - Taeyoung Oh
- 1 Research Group of Consumer Safety, Research Division of Strategic Food Technology, Korea Food Research Institute , Wanju, Korea
| | - Seung-Youb Baek
- 1 Research Group of Consumer Safety, Research Division of Strategic Food Technology, Korea Food Research Institute , Wanju, Korea
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