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PubMed Journals Articles About "Ezzo Sausage Company Recalls Meat Products Possible Listeria" RSS

06:25 EST 10th December 2019 | BioPortfolio

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Showing "Ezzo Sausage Company Recalls Meat Products Possible Listeria" PubMed Articles 1–25 of 4,900+

Control of pathogens in fresh pork sausage by inclusion of Lactobacillus sakei BAS0117.

A pork sausage was produced with low sodium content (1.64%) and added of Lactobacillus sakei. The aim was to develop a meat pork sausage destined to be cooked and having technological, sensory and hygiene advantages. The LAB L. sakei, Lactococcus sp. and Pediococcus pentosaceus were submitted to extremes conditions of pH, temperature and NaCl. L. sakei was used in pork sausage based on its resistance to different culture conditions and antimicrobial potential. The foodborne pathogens Listeria monocytogenes ...


Literature compilation of volatile -nitrosamines in processed meat and poultry products - an update.

A compilation of volatile -nitrosamine levels in processed (e.g., cured, canned, smoked) meat and poultry products is presented. Over 1800 samples of processed meat products including bacon, ham, salami, sausage, and various other processed meat and poultry products have been examined for the presence of eight volatile -nitrosamines. The database compiled from the literature is based on 25 references published for the period of 1985 to 2018 from 14 countries. -nitrosodimethylamine (NDMA), -nitrosopiperidine...

Reverse transcription-loop-mediated isothermal amplification assay for the rapid detection of pathogenic Listeria monocytogenes in meat products.

This study reports the use of reverse transcription-loop-mediated isothermal amplification (RT-LAMP) to detect Listeria monocytogenes in meat. The assay was designed to target the iap gene of L. monocytogenes, to which four primers, recognizing six distinct iap sites, were designed. We optimized the RT-LAMP conditions and established the following optimal systems: 60 minutes, 63°C, 2.0 mM MgSO4, 1.0 M betaine, 2.0 mM dNTPs, 320 U/ml Bst DNA polymerase, 0.4 μM outer primers, and 0.8 μM inner primers. The ...


Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats.

Intake of red and processed meat has been suspected to increase colorectal cancer risk potentially via endogenous formation of carcinogenic N-nitroso compounds or increased lipid and protein oxidation. Here we investigated the effect of inulin fortification of a pork sausage on these parameters. For four weeks, healthy Sprague-Dawley rats (n = 30) were fed one of three diets: inulin-fortified pork sausage, control pork sausage or a standard chow diet. Fecal content of apparent total N-nitroso compounds ...

Malondialdehyde determination in raw and processed meat products by UPLC-DAD and UPLC-FLD.

The objective of this study was to develop an accurate and fast method to determine malondialdehyde (MDA) levels in raw and processed meat. This method is based on extraction with trichloroacetic acid (TCA), reaction with 2-thiobarbituric acid (TBA) and quantification with ultraperformance liquid chromatography with a fluorescence detector (UPLC-FLD) with ʎ = 530 nm and ʎ = 550 nm and with a diode array detector (UPLC-DAD) with ʎ = 532 nm. The method tested was compared with the TBARS s...

Pomegranate peel as phenolic compounds source: Advanced analytical strategies and practical use in meat products.

The growing demand for natural food preservatives has promoted investigations on their application for preserving perishable foods. Consequently, the meat market is demanding natural antioxidants, free of synthetic additives and able to diminish the oxidation processes in high-fat meat and meat products. In this context, the present review discuss the development of healthier and shelf stable meat products by the successful use of pomegranate peel extracts containing phenolics as natural preservative agent ...

Banana inflorescences: A cheap raw material with great potential to be used as a natural antioxidant in meat products.

The bioactive compounds and the antioxidant activity of extracts made with various parts of banana inflorescences (bracts, male flowers, rachis, and whole inflorescence) were evaluated in the first part of this study. The extract made with male flowers (EMF) had a higher content of phenolics and flavonoids, lower IC value, and higher FRAP value. Thus, EMF was selected to be used in sausage formulations at the concentrations of 0, 0.5, 1, 1.5, and 2%. The effect of this reformulation on the physicochemical, ...

Liquid chromatography-mass spectrometry bottom-up proteomic methods in animal species analysis of processed meat for food authentication and the detection of adulterations.

This review offers an overview of the current status and the most recent advances in liquid chromatography-mass spectrometry (LC-MS) techniques with both high-resolution and low-resolution tandem mass analyzers applied to the identification and detection of heat-stable species-specific peptide markers of meat in highly processed food products. We present sets of myofibrillar and sarcoplasmic proteins, which turned out to be the source of 105 heat-stable peptides, detectable in processed meat using LC-MS/MS...

More room for legume - Consumer acceptance of meat substitution with classic, processed and meat-resembling legume products.

The substitution of meat with legumes is one way of making food consumption more sustainable. The substitution would ease the debate on food security and is aligned with the recommendations of climate change experts. Consumer preferences on whether meat should be substituted and how meat can be substituted are heterogeneous. This article explores consumers' acceptance of replacing meat with legumes, their acceptance of meat alternatives made from legumes and their acceptance of processed legumes in general....

Antimicrobial activity of bioactive starch packaging films against Listeria monocytogenes and reconstituted meat microbiota on ham.

Contamination with spoilage organisms and Listeria monocytogenes are major concerns for quality and safety of cooked ready-to-eat (RTE) meat products. Thus, the objective of this study was to investigate the use of antimicrobial starch packaging films to control competitive microbiota and L. monocytogenes growth on a RTE ham product. Starch packaging films were prepared with different bioactives, gallic acid, chitosan, and carvacrol, using subcritical water technology. The viability of the incorporated stra...

Survival of Mycobacterium avium subsp. paratuberculosis in raw fermented sausages during production and storage.

Mycobacterium avium subsp. paratuberculosis (MAP), the etiological agent of paratuberculosis, is considered to be a potential zoonotic pathogen and meat is one of the sources of MAP exposure for humans. MAP has been shown to be relatively resistant to different food processing methods, but there is a lack of information about the effects of ripening and fermentation processes on MAP survival in meat. Our results demonstrate that a short ripening process during teewurst production did not reduce MAP counts a...

Effect of different dry aging temperatures on Listeria innocua as surrogate for Listeria monocytogenes.

The objective of this study was to evaluate the effect of different dry aging temperatures on the behavior of Listeria innocua used as a surrogate of L. monocytogenes. The process was performed in boneless loin pieces for up to 42 days at 2 and 8 °C. The behavior of L. innocua was influenced by the temperature, aging time, and the water activity of the beef surface (P 

Hypervirulent Listeria monocytogenes clones' adaption to mammalian gut accounts for their association with dairy products.

Listeria monocytogenes (Lm) is a major human and animal foodborne pathogen. Here we show that hypervirulent Lm clones, particularly CC1, are strongly associated with dairy products, whereas hypovirulent clones, CC9 and CC121, are associated with meat products. Clone adaptation to distinct ecological niches and/or different food products contamination routes may account for this uneven distribution. Indeed, hypervirulent clones colonize better the intestinal lumen and invade more intestinal tissues than hypo...

Structural change in GadD2 of Listeria monocytogenes field isolates supports nisin resistance.

The lantibiotic nisin is used as a food additive to effectively inactivate a broad spectrum of Gram-positive bacteria such as Listeria monocytogenes. In total, 282 L. monocytogenes field isolates from German ready-to-eat food products, food-processing environments and patient samples and 39 Listeria reference strains were evaluated for their susceptibility to nisin. The MIC value was

Draft Genome Sequence of a mcr-1/IncI2-carrying multidrug-resistant Escherichia coli B1: ST101 isolated from meat and meat products in Egypt.

The aim of this study was to investigate the occurrence of plasmid-encoded colistin resistance among gram-negative bacteria isolated from meat and meat products in Egypt and to report the draft genome sequence of an mcr-1/IncI2-carrying multidrug-resistant Escherichia coli B1:ST101.

Nudging, formulating new products, and the lifecourse: A qualitative assessment of the viability of three methods for reducing Scottish meat consumption for health, ethical, and environmental reasons.

Most governmental initiatives designed to improve dietary and planetary health have adopted a light-touch informing approach. However, it may be necessary to consider more direct measures that go beyond simply informing the public if the current high levels of meat consumption in Scotland are to be addressed. This paper considers three possible avenues through which more sustainable meat consumption patterns may be promoted: 'nudging', the formulation of new meat-alternative products, and targeting those in...

The application of pulsed electric field as a sodium reducing strategy for meat products.

This study investigated the potential of pulsed electric field (PEF) as a sodium-reduction strategy for processed meat. Beef jerky was used as a model and prepared using different levels of NaCl, viz. 2.0% (control), 1.2% (T) and 1.2% along with PEF processing (T). A significant (p 84% of the panellists preferred T samples over T for saltiness. Results suggest that PEF treatment improved saltiness by influencing the salt diffusion and sodium delivery that led to better perception during chewing. PEF could...

Dioxin and PCB residues in meats from Italy: Consumer dietary exposure.

In order to investigate PCB and PCDD/F concentrations and potential human health risk a study has been conducted in meat samples (beef, pork, chicken and turkey) purchased from Italian supermarkets. PCBs were dominant (41.8-77.7 ng g l.w.) with respect to PCDD/Fs (20.1-91.1 pg g l.w.). The levels were variable and largely dependent upon the type of meat. Accumulation pattern showed a distribution typically reported for meat. PCBs tended to decrease from lowest to highest congeners, while for PCDD/Fs the...

Prevalence and characterization of Clostridioides difficile isolates from retail food products (vegetables and meats) in Japan.

The present study aimed to elucidate the prevalence of Clostridioides difficile in Japanese retail food products. For this purpose, retail food samples (242 fresh vegetables and 266 retail meat samples: 89 chicken meat; 28 chicken liver; 200 pork meat; 24 pig liver; 127 beef meat) were collected from 14 supermarkets between 2015 and 2019. C. difficile was isolated from eight (3.3%) fresh vegetable, six (6.7%) chicken meat, one (3.6%) chicken liver, one (0.5%) pork meat, and two (1.6%) beef meat samples; it ...

Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage.

The effect of partial replacement of NaCl by using sodium substitutes (SS) on the physical, microbial and sensory characteristics of Harbin dry sausage was investigated. There were three salt formulations, including control (100% NaCl), NaCl partly substituted by KCl (SS1) (70% NaCl and 30% KCl), and NaCl partly substituted by KCl combined with other components (SS2) (70% NaCl, 20% KCl, 3.5% maltodextrin, 4% L-Lys, 1% L-Ala, 0.5% citric acid and 1% Ca-lactate). After a 12-day fermentation, the higher moistu...

GSK recalls ranitidine products over potential carcinogen contamination.

Lipid oxidation and its implications to meat quality and human health.

Lipid oxidation not only negatively influences the sensory characteristics but also the functional characteristics of meat. During the process, various primary and secondary by-products are formed depending upon the types of fatty acids, oxygen availability, and the presence of pro- and antioxidants. Some of the lipid oxidation products only influence the quality of meat but others are implicated to various diseases and human health. Therefore, prevention of lipid oxidation in meat is important for meat qua...

First glimpse on attitudes of highly educated consumers towards cell-based meat and related issues in Brazil.

Our aim was to study Brazilian consumer attitudes towards cell-based meat and related issues. From 408 respondents from Curitiba and 218 from Joinville, the majority was women with higher level of education; 65.2% and 70.2% frequently consumed meat and 50.7% and 50.9% would not stop eating meat; 81.6% and 82.6% had little or no knowledge about cell-based meat. After watching an explanatory video, 41.9% and 34.4% stated they would eat cell-based meat without restrictions; 24.5% and 23.9% stated they would tr...

Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter.

1. The current consumer preference for healthier meat products is associated with less additives in manufacturing (so-called 'clean-label') or the addition of non-meat ingredients with functional properties, recognised as improving specific technological properties in meat products. 2. This study evaluated the effect of the addition of alpha-cyclodextrin and wheat fibre to low-fat chicken frankfurters containing 35% mechanically deboned chicken meat on the technological and sensorial properties during refri...

Improving the color of meat products without adding nitrite/nitrate using high zinc protoporphyrin IX-forming microorganisms.

Zinc protoporphyrin IX (ZnPP) mainly contributes to the red color of dry cured ham without nitrites/nitrates. Here, we examined the effects of acids used for pH adjustment, pH, and microorganisms on ZnPP formation. The results showed that ZnPP formation and optimal pH were dependent upon the acid type. In the presence of microorganisms, the optimal pH for ZnPP formation shifted to higher values, with the amount of formed ZnPP markedly increased at the shifted optimal pH. Additionally, two bacterial strains ...


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