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PubMed Journals Articles About "Vienna Beef Recalls Beef Products Possible Foreign Matter" RSS

16:51 EDT 3rd April 2020 | BioPortfolio

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Showing "Vienna Beef Recalls Beef Products Possible Foreign Matter" PubMed Articles 1–25 of 7,700+

Effects of Beef Juice on Biofilm Formation by Shiga Toxin-Producing on Stainless Steel.

Shiga toxin-producing (STEC) are a leading cause of foodborne illnesses worldwide, with beef and beef products as a common food reservoir. STEC strains may be present in beef-processing environments in the form of biofilms. The exudate of raw beef, also referred to as beef juice, has been identified as an important source of bacterial contamination on food-processing surfaces. This study applied beef juice as a food-based model to study its effects on biofilm formation of six STEC isolates on stainless ste...


Shiga Toxin-Producing Escherichia coli Contamination of Raw Beef and Beef-Based Ready-to-Eat Products at Retail Outlets in Pretoria, South Africa.

A cross-sectional study was conducted to determine the prevalence of and factors associated with Shiga toxin-producing Escherichia coli (STEC) in raw beef and ready-to-eat (RTE) beef products sold in 31 retail outlets in Pretoria, South Africa, and nearby areas. A total of 463 beef and RTE samples were screened for four STEC virulence genes (stx1, stx2, eaeA, and hlyA) and seven O-serogroups (O113, O157, O26, O91, O145, O111, and O103) with a multiplex PCR assay. The total aerobic plate count (TAPC) per gra...

An improved gray prediction model for China's beef consumption forecasting.

To balance the supply and demand in China's beef market, beef consumption must be scientifically and effectively forecasted. Beef consumption is affected by many factors and is characterized by gray uncertainty. Therefore, gray theory can be used to forecast the beef consumption, In this paper, the structural defects and unreasonable parameter design of the traditional gray model are analyzed. Then, a new gray model termed, EGM(1,1,r), is built, and the modeling conditions and error checking methods of EGM(...


Dietary citrus pulp and grape pomace as potential natural preservatives for extending beef shelf life.

The shelf-life of beef was compared from 7-months old Angus steers (281 ± 15.4 kg initial body weight) fed 150 g/kg DM dried citrus pulp (DCP) or grape pomace (DGP) for 90 days. The antioxidant activity, bacterial load, and lipid and protein oxidation were evaluated on the longissimus lumborum subjected to air-permeable packaging at days 1, 3, 5, 7 and 9 post-slaughter. Beef antioxidant activity was DGP > DCP > control (P ≤ 0.05). Beef from steers fed DGP or DCP had higher L* values (P ≤ 0...

Producing high-oleic acid beef and the impact of ground beef consumption on risk factors for cardiovascular disease: A review.

This review summarizes the effects of high-oleic acid oil and high-oleic acid ground beef interventions on risk factors for cardiovascular disease (CVD) in human trials, and also summarizes studies designed to increase the amount of oleic acid (18:1n-9) in beef. In three human trials, high-oleic acid oils and high-oleic acid ground beef increased plasma high-density lipoprotein cholesterol over baseline values or over high-carbohydrate diets. Neither low-oleic acid nor high-oleic acid ground beef increased ...

A 2-year randomized blinded controlled trial of a conditionally licensed Moraxella bovoculi vaccine to aid in prevention of infectious bovine keratoconjunctivitis in Angus beef calves.

Infectious bovine keratoconjunctivitis (IBK) in beef cattle has major welfare and production implications. Effective vaccination against IBK would also reduce antibiotic use in beef production.

Hydrolysis of oxidized phosphatidylcholines by crude enzymes from chicken, pork and beef muscles.

Crude enzymes were extracted from beef, pork and chicken and were employed to hydrolyze 1-palmitoyl-2-linoleoyl-phosphatidylcholine (PLPC) and oxidized PLPC, i.e. hydroperoxide of PLPC (PLPC-OOH) and hydroxide of PLPC (PLPC-OH). HPLC-ELSD and ESI-MS were used to characterize and determinate hydrolytic products. After hydrolysis at 37 °C for 180 min, 26.8 ~ 27.4%, 21.6 ~ 22.8% and 17.8 ~ 19.0% of substrates were hydrolyzed by crude enzymes from beef, pork and chicken, respectively. Phospholipase A (...

Confounding Role of Salmonella Serotype Dublin Testing Results of Boneless and Ground Beef Purchased for the National School Lunch Program, October 2013 to July 2017.

The Agricultural Marketing Service procures boneless and ground beef for federal nutrition assistance programs. It tests procured beef for concentrations of standard plate counts (SPCs), coliforms, and Escherichia coli and for the presence of Salmonella and Shiga toxin-producing E. coli. Any lot exceeding predefined critical limits (100,000 CFU g-1 for SPCs, 1,000 CFU g-1 for coliforms, and 500 CFU g-1 for E. coli) or positive for Salmonella or Shiga toxin-producing E. coli is rejected for purchase. Between...

Association between meat color of DFD beef and other quality attributes.

This study investigated the association between DFD beef color and other quality traits and explained the possible mechanisms. Beef longissimus thoracis (LT) was assessed and classified into one of three groups based on the pH 24 h post-mortem: normal (pH ≤ 5.70), atypical DFD (5.70  6.09) beef and stored at 4 °C for 7 days. Typical DFD beef showed the lowest glycolytic potential, L*, a*, b*, chroma and oxymyoglobin accompanied with the highest water-holding capacity, hue angle and deoxym...

Detection of Psychrophilic spp. Causing "Blown Pack" Spoilage in Meat Juice Samples from Chilled Vacuum-Packed Beef and Lamb Meat Imported from Different Countries to Switzerland.

"Blown pack" spoilage (BPS) of chilled vacuum-packed meat is mainly caused by anaerobic and psychrophilic spp., including and . Recently, its occurrence has been reported in several countries, especially in internationally traded meat. Therefore, this study aimed at detecting the occurrence of psychrophilic spp. causing BPS in meat juice samples (MJS) from chilled vacuum-packed beef and lamb meat imported from other countries to Switzerland. One hundred fifty-four MJS ( = 78 from beef; = 76 from lamb me...

Inactivation of Shiga Toxin-Producing Escherichia coli and Listeria monocytogenes Within Plant Versus Beef Burgers in Response to High Pressure Processing.

We evaluated high pressure processing to lower levels of Shiga toxin-producing Escherichia coli (STEC) and Listeria monocytogenes inoculated into samples of plant or beef burgers. Multi-strain cocktails of STEC and L. monocytogenes were separately inoculated (ca. 7.0 log CFU/g) into plant burgers or ground beef. Refrigerated (i.e., 4°C) or frozen (i.e., -20°C) samples (25-g each) were subsequently exposed to 350 MPa for up to 9 or 18 min or 600 MPa for up to 4.5 or 12 min, respectively. When refrigerated ...

Characterization of moisture migration of beef during refrigeration storage by low-field NMR and its relationship to beef quality.

In this study, low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) were used to investigated the moisture migration of beef during refrigeration storage, and its relationships to some physicochemical quality indicators were analyzed using partial least squares regression (PLSR).

A rapid sample preparation method for the analysis of stable isotope ratios of beef from different countries.

The use of multi-isotopic analyses to trace beef is gaining wider acceptance, but there is still no uniform standard pretreatment method for stable isotope ratio determinations. Drying and defatting of meat samples are usually applied. Thus, a rapid sample preparation prrocedure is needed to provide a reference for the study of beef by stable isotope methods.

Seasonal differences exist in the polyunsaturated fatty acid, mineral and antioxidant content of U.S. grass-finished beef.

There is increased consumer interest in grass-finished beef (GFB) with retail sales reaching $272 million in 2016. GFB contains higher omega-3 fatty acid levels compared to grain-finished beef, but variations in fatty acid (FA), mineral, and antioxidant content by producers and season is poorly documented. Hence, GFB samples from cattle finished in both fall and spring were obtained from four producers representing several US sub-regions. FAs were extracted using microwave-assisted extraction, derivatized t...

Effect of oxygen concentration in modified atmosphere packaging on color changes of the M. longissimus thoraces et lumborum from dark cutting beef carcasses.

The objective of this study was to investigate the effect of modified atmosphere packaging (MAP) with different oxygen concentrations on color changes of dark-cutting beef steaks from M. longissimus thoraces et lumborum. Four normal-pH (mean pH = 5.52) and four dark-cutting beef carcasses (mean pH = 6.36) were obtained from a commercial abattoir at 48 h post-mortem. The gas compositions in MAP were as follows: (i) 20% O/20% CO/60% N, (ii) 40% O/20% CO/40% N, (iii) 60% O/20% CO/20% N and (iv) 80% O...

Board invited review: Biology, strategies, and fresh meat consequences of manipulating the fatty acid composition of meat.

The utility and attractiveness of adipose tissue within meat products varies based on species, cut, and consumer preference. In beef, producers are rewarded for producing carcasses with greater visual marbling at the 12th and 13th rib juncture, while pork producers are either not rewarded or penalized for producing carcasses with too much adipose tissue. Some consumers prefer to purchase leaner meat cuts, while other consumers pay premiums to consume products with elevated fat content. While no clear consum...

Phage Biocontrol Improves Food Safety by Significantly Reducing the Level and Prevalence of Escherichia coli O157:H7 in Various Foods.

Management of Shiga toxin-producing Escherichia coli (STEC), including E. coli O157:H7, in food products is a major challenge for the food industry. Several interventions, such as irradiation, chemical disinfection, and pasteurization, have had variable success controlling STEC contamination. However, these interventions also indiscriminately kill beneficial bacteria in foods, may impact organoleptic properties of foods, and are not always environmentally friendly. Biocontrol using bacteriophage-based produ...

Beef cattle production impacts soil organic carbon storage.

Grazing of natural rangeland and seeded pasture is an important feeding strategy for the Canadian beef cattle industry. As a consequence, beef cattle population has a direct influence on the proportion of land base maintained as perennial forage, which in turn changes soil organic carbon (SOC) stocks. We examined historical relationships between the net change in SOC resulting from perennial/annual crop conversion and beef cattle populations. We observed strong negative linear relationships, both regionally...

Effects of Beef Protein Supplementation in Male Elite Triathletes: A Randomized, Controlled, Double-Blind, Cross-Over Study.

Beef protein extracts are growing in popularity in recent years due to their purported anabolic effects as well as to their potential benefits on hematological variables. The present randomized, controlled, double-blind, cross-over study aimed to analyze the effects of beef protein supplementation on a group of male elite triathletes (Spanish National Team). Six elite triathletes (age, 21 ± 3 years; VO, 71.5 ± 3.0 ml·kg·min) were randomly assigned to consume daily either 25 g of a beef sup...

Viability of Shiga Toxin-Producing Escherichia coli, Salmonella, and Listeria monocytogenes within Plant versus Beef Burgers during Cold Storage and following Pan Frying.

The viability of Shiga toxin-producing Escherichia coli (STEC), Salmonella, and Listeria monocytogenes within plant- and beef-based burgers was monitored during storage and cooking. When inoculated (ca. 3.5 log CFU/g) into 15-g portions of plant- or beef-based burgers, levels of STEC and Salmonella decreased slightly (≤0.5-log decrease) in both types of burgers when stored at 4°C, but increased ca. 2.4 and 0.8 log CFU/g, respectively, in plant-based burgers but not beef-based burgers (≤1.2-log decrease...

Using pregnancy associated glycoproteins (PAG) for pregnancy detection at day 24 of gestation in beef cattle.

The objective of this experiment was to determine if circulating concentrations of pregnancy associated glycoproteins (PAG) on day 24 of gestation can be utilized to diagnose pregnancy and embryo viability in beef cattle. Postpartum beef cows (n = 677) and heifers (n = 127) were exposed to a 7-day CO-Synch + CIDR estrus synchronization protocol followed by fixed-time AI (FTAI) on day 0. Blood samples were collected at day 24 after TAI to assess circulating concentrations of PAG utilizing an in-house E...

A Novel Aqueous Ozone Treatment as a Spray Chill Intervention against O157:H7 on Surfaces of Fresh Beef.

This experiment determined the efficacy of using a novel aqueous ozone treatment as a spray chill intervention to reduce O157:H7 on surfaces of fresh beef compared with traditional water spray chill. Cutaneous trunci muscles were obtained from a local beef cattle processing plant. Muscles were divided into sixteen 25-cm sections, and each section was individually inoculated with O157:H7 to the final concentration of approximately 10 CFU/cm. Muscle sections were collected and tested before and after simula...

The effect of tropical flours (breadfruit and banana) on structural and technological properties of beef emulsion modeling systems.

This study evaluated structural and technological properties of beef emulsion modeling systems prepared with tropical flours. Treatments consisted of a control (0% flour inclusion) and three inclusion levels (1%, 2% and 4%) of two breadfruit flours and a banana flour. Flour type affected starch content of cooked beef emulsions, with greater starch content for emulsions prepared with banana flour compared with breadfruit flour, yet flour type did not affect cooking loss. Hardness and chewiness of cooked beef...

The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage.

Black rice is rich in phenolic acids and anthocyanin; however, limited studies have determined its effect on ground beef quality. The objective was to determine the effects of 0, 0.4, 0.8, and 1.2% black rice water extract (BRWE) on ground beef patties quality when packaged in polyvinyl chloride (PVC). pH, surface color, lipid oxidation, total plate count, and antioxidant capacity were determined on 0, 3, and 6 days of storage under fluorescent light at 2 °C. Addition of BRWE had no effect (P = .98) on...

Predictive model of growth kinetics for Staphylococcus aureus in raw beef under various packaging systems.

This study describes a model of the growth kinetics for S. aureus in raw beef under wrapped packaging (WP), modified atmosphere packaging (MAP), vacuum packaging (VP), and vacuum skin packaging (VSP). Beef samples were inoculated with S. aureus and stored at 10, 15, 20, and 25 °C. VP and VSP showed lower maximum bacteria counts and higher lag time than WP and MAP at all temperatures. At 10 °C, S. aureus in VP and VSP decreased to about 2.5 Log CFU/g. Two primary models (modified Gompertz model and repar...


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