Consumer characteristics, food related attitudes and consumption of meat and meat products

Consumer respondents (203) in the metro-Atlanta statistical area answered a detailed questionnaire pertaining to their attitudes and perceptions of different food groups and food uses. Factor analyses resulted in five food attitude, two food item and three food-use appropriateness factors. The food attitude factors were “Like to Cook”, “Organizational”, “Adventurous”, “Convenience driven” and “Nutrition conscious but casual meal planner”. Food item factors were “Main dish” and “Snack”, Food-use appropriateness factors were “Social”, “Satiety” and “Casual”. A significant correlation between nutrition knowledge and nutrition concern, but not food attitude scores, was found. The “Organizational” factor correlated with the most numbers of variables and “Like to Cook” the least. Results of the respondents in this study indicate that consumers in this sample are leading mobile, dynamic and service oriented lifestyles.     

Nutritional composition of Mutton bird (Puffinus griseus) meat

Mutton birds (Puffinus griseus) are wild seabird chicks traditionally harvested by Maori but available commercially for seasonal consumption in New Zealand. Little information is available on the nutritional content of the meat from these birds. Proximate analysis and amino and fatty acid composition of Mutton bird breast meat (MBBM) were measured over two harvesting seasons, 2007 and 2008. Protein content was lower, and fat and ash contents were higher (P < 0.05) in meat from birds harvested in 2008 (18.5, 13.0 and 11.7%, respectively) compared with that from 2007 (20.3, 11.8 and 10.3%, respectively). Higher lysine concentrations and lower proline, cysteine and methionine were found in MBBM compared with literature values for beef, lamb and pork. The essential amino acid content in Mutton bird (41.7 and 38.4% for 2008 and 2007, respectively) was slightly lower than those reported for common meats (42–43%). Palmitic, arachidonic, DHA, stearic, EPA, and oleic were the major fatty acids (FA) detected in MBBM and accounted for approximately 60% of the FA. The cholesterol concentration was not affected by season. Seasonal variations MBBM existed which may be of little nutritional consequence but might be a useful indicator for ecological events including changing feed availability.     

Prevalence and antimicrobial resistance of Salmonella isolated from meat and meat products in Algiers (Algeria)

This study was conducted in order to estimate the proportion of raw meat and processed meat products contaminated by Salmonella in the region of Algiers, Algeria, to identify serovars and to determine the antimicrobial resistance patterns of isolates. Out of the total 314 samples (144 of raw red meat and meat products, 128 of raw poultry meat and poultry products, and 42 of processed meat products) collected from various retail outlets, 61 (19.43%) were tested positive for Salmonella. The most significant occurrences were recorded for the categories of red meat (23.61%, n=34) and poultry (17.97%, n=23). Among the 64 isolates recovered, 21 different serovars were identified and two strains were nontypable. The most prevalent serovars were Salmonella Anatum (14.6%, n=9), Salmonella Altona (12.50%, n=8), Salmonella Corvallis (7.81%, n=5), Salmonella Enteritidis (7.81%, n=5), and Salmonella Typhimurium (7.81%, n=5). Sixty-two Salmonella isolates were tested for their susceptibility to 32 selected antimicrobial agents. Fifty-six (90.32%) isolates were resistant to at least one antimicrobial, of which 20 (32.26%) showed multidrug resistance. Resistance to sulphonamides (87.10%, n=54) was the most common. Resistance rates were lower to nalidixic acid (16.13%, n=10), streptomycin (16.13%, n=10), and tetracycline (12.90%, n=8), while resistance to pefloxacin was estimated at 4.84% (n=3). Fourteen different resistance patterns were observed. The "ACSSuT" pentaresistance pattern was observed in three of the Salmonella Typhimurium strains. The obtained results show that these foodstuffs are a potential source of antimicrobial-resistant Salmonella for human infections.     

Discriminant amino-acid components of Bactrian (Camelus bactrianus) and Dromedary (Camelus dromedarius) meat

Dromedary (Camelus dromedarius) and Bactrian (Camelus bactrianus) camels are close species and their hybrids fertile, but until now no comparative data on the nutrient composition of their meat has been available. Six muscle samples were collected from nine Bactrians and 10 dromedaries from Kazakhstan and the Sultanate of Oman, respectively. They were used for amino-acid pattern determination. The essential amino-acid index was higher for all muscles in the dromedary meat than in Bactrian meat with a mean value of 216.9 and 191.6, respectively, which is high compared to other red meats. The between-muscle variability was higher in dromedary than in Bactrian meat and was more important than the between-species variability. However, the two species were well discriminated on the second factor of the linear factorial discriminant analysis with 93.14% well-classed meat based on 7 discriminant amino-acid including 4 essential ones. The Bactrian camel meat was richer in proline and leucine and the dromedary camel meat in serine, tyrosine, histidine, threonine and arginine. In spite of these differences, both meats were characterized by their richness in methionine and leucine. Consequently, the dromedary and Bactrian meats could provide an excellent source of high-quality proteins for human consumers.     

生鲜肉中肠炎沙门菌分子生物学特征分析

目的了解生鲜肉类中肠炎沙门菌耐药性及基因变异情况。方法药敏试验采用K-B法,用碱裂解法提取细菌的质粒DNA,采用肠杆菌重复基因间隔重复共有序列（ERIC-PCR）技术对10株肠炎沙门菌进行基因分析,运用NTSYS-PC2.0软件进行同源性比较,聚类分析。结果药敏呈现出多重耐药;基因谱系与聚类分析可将菌株分为3大类,扩增片段长度为250bp～2000bp,在85%的同源度上可分为A、B、C等3个型,其中A型2株,B型6株,C型2株。结论生鲜肉中肠炎沙门菌耐药情况比较普遍,10株肠炎沙门菌基因变异较小,ERIC-PCR技术是分析、鉴定肠炎沙门菌,追溯食物中肠炎沙门菌的有用和可行的工具。     

Spanish smoked meat products: Benzo(a)pyrene (BaP) contamination and moisture

Traditional direct smoking is used for drying and flavouring foodstuffs, although carcinogenic compounds are added during this process, namely polycyclic aromatic hydrocarbons (PAH). The maximum permissible content of benzo(a)pyrene (BaP) (a current marker for the occurrence and effect of PAH in foods) in smoked meat products was reduced from 5 to 2 μg/kg on 1/09/2014, in compliance with European Regulation No. 835/2011. In this study, an analytical method has been developed to determine BaP content consisting of PAH extraction assisted by sonication followed by solid-phase extraction sample clean-up and analytical determination using gas chromatography/mass spectrometry. Sixteen commercial chorizo samples from 16 different Spanish producers from the Principality of Asturias were studied. Five of the samples exceeded the 2 ppb BaP limit. The relationship between moisture and BaP content in chorizo was examined, in order to verify the quality of the manufacturing process. Moisture content did not correlate with BaP content in chorizo.     

Chemical and sensory quality of lamb meat burgers from Manchego Spanish breed

This study examines the nutritional composition, fatty acid profile and sensory properties of two types of lamb burgers from the Spanish Manchego breed (formula 1 = L: completely from leg lamb meat; formula 2 = LNB with 2/3 leg and 1/3 neck and breast meat). A significant effect of the formulation type was found since Formula 1 had a lower fat percentage (p < 0.001) and higher protein content (p < 0.05). The percentage of total fatty acids and the profile varied for both formulas and consequently their indexes. In addition, the levels of saturated and polyunsaturated fatty acids were slightly lower (p < 0.001) and higher (p < 0.001), respectively, in burgers L than in LNB although both types of burgers raised fatty acid indexes in a healthy threshold. As regarding the sensorial analysis, non-significant differences were described among both formulas. In conclusion, meat quality characteristics were similar for both formulation types being the storage time, the only factor affecting lamb burger stability.     

Ruminant meat as a source of conjugated linoleic acid (CLA)

Summary Ruminant meat is a natural source of conjugated linoleic acid (CLA). Evidence has shown that CLA has many potential health benefits on cancer, coronary heart disease and diabetes. However, to date, all of the published research has been conducted in animals and there are few data in relation to the potential health benefits of CLA in humans. Lamb is the richest meat source of CLA. The main CLA isomer found in meat is c 9, t 11. Research has shown that cooking or storing meat does not alter its CLA content, but it can be changed by manipulating the diet of the animal. Little information is available that quantifies the contribution of meat to CLA intake. More research is required to further improve our knowledge on the role that meat can play as a vehicle that naturally supplies dietary CLA.     

Polycyclic aromatic hydrocarbons (PAHs) in Swedish smoked meat and fish

An official control programme of benzo[a]pyrene (BaP) levels in Swedish smoked meat and fish was carried out in 2006 and 2007. Thirty-eight samples of smoked meat and meat products and 39 samples of smoked fish were analysed for BaP and other polycyclic aromatic hydrocarbons (PAHs). The high resolution gas chromatography–mass spectrometry (HRGC–MS) method employed was elaborated and validated for the control programme. The method complies with the criteria for official control according to Commission Regulation (EC) No 333/2007. Nine samples of smoked meat showed high BaP levels ranging from 6.6 to 36.9 μg/kg, exceeding the 5.0 μg/kg maximum level for smoked meat and fish established by the European Commission (Regulation (EC) No 208/2005). These samples were produced by traditional “sauna” smoking, where the food is directly exposed to hot smoke from a burning log fire. Six samples of smoked fish had BaP levels exceeding 5.0 μg/kg, the concentrations ranging from 8.4 to 14.4 μg/kg. Samples of meat and fish smoked by indirect technique, using smoke from an external smoke generator, all had BaP levels below the limit of quantification, i.e., 0.3 μg/kg. Actions have been initiated by the food control authorities on account of the non-complying results.     

Daily consumption of (red) meat or meat products in Switzerland: results of the 1992/93 Swiss Health Survey

OBJECTIVE: The present study aimed to examine the frequency of daily meat and meat product consumption and the preference for red meat in Switzerland. DESIGN: Cross-sectional Study. SETTINGS AND SUBJECTS: Data were taken from the 1992/1993 Swiss Health Survey, which collected data on a random sample of persons aged 15 and over, living in Switzerland. The survey, which had a response rate of 71%, included 7930 male and 7358 female respondents. Bivariate analyses and multivariate logistic regressions controlling for sociodemographic and lifestyle factors were performed. RESULTS: Daily consumption of meat or meat products (25%) and more frequent consumption of red than white meat (26% of meat eaters) were prevalent in Switzerland. Men, middle-aged persons, participants with a low level of education, persons living in the German or Francophone regions of Switzerland, those with Swiss nationality, smokers, overweight and obese people, those with daily alcohol consumption and physically inactive persons were found to consume daily meat or meat products more frequently. A preference for red meat rather than white meat was more often observed in men, young people, persons living in the German or Francophone regions of Switzerland, smokers and participants who consumed alcohol at least once daily. CONCLUSIONS: The analysis of data from the 1992/1993 Swiss Health Survey shows that in specific subgroups of the Swiss population meat and meat product consumption is still more frequent than recommended, but crude comparisons with older and more recent studies indicate a decrease in meat consumption. The observed clustering of daily meat consumption with other risk factors underscores the necessity to include dietary recommendations in health programs addressing other unhealthy lifestyles. European Journal of Clinical Nutrition (2000) 54, 136-142     

Chemical emergencies and the Health Advisory Group on Chemical Contamination Incidents (HAGCCI)

The Health Advisory Group on Chemical Contamination Incidents (HAGCCI) (pronounced 'Hag-C'), is an independent advisory group which was established to advise Directors of Public Health throughout the United Kingdom (UK) and the Chief Medical Officers of the UK Health Departments on the medical aspects of major chemical contamination incidents involving air, soil or water. Separate arrangements exist for the provision of advice on chemical contamination of food. HAGCCI comprises a core group of three individuals, supported by a multidisciplinary panel of experts, and a secretariat provided by the Department of Health. We describe the role of HAGCCI within the overall framework of preparedness for the public health aspects of chemical emergencies.     

The ISS National Inventory of Chemical Substances (INSC)

The INSC (Inventario Nazionale delle Sostanze Chimiche), a factual data bank, produced by Istituto Superiore di Sanità (ISS), consists of an electronic tool on chemical information developed for routine and emergency purposes. Historical background, current status and future perspectives of INSC are discussed. The structure and the feature of INSC are briefly examined. Aspects of information retrieval and the criteria for inclusion of data and priority selection are also considered.     

Chemical composition of winged bean (Psophocarpus tetragonolobus) varieties

The chemical composition of dry seeds of four varieties, pods, stalks and leaves of winged beans (Psophocarpus tetragonolobus) was determined. The seeds had a high range of protein (27.8-36.6%) and fat (14.8-17.9%), which were similar to soybeans. the seeds contained high phosphorus, calcium and magnesium. The leaf was highest in protein content (33.7%) of all the parts studied except for the seeds. The protein and fat content of pods decreased as pods ripened. the calcium content in the leaf was much higher than in the other parts. Protein was extracted sequentially with 2% NaCl, 30% isopropyl alcohol, 4% lactic acid and 0.5% KOH from dry seeds of four varieties of winged beans. The NaCl extract showed the highest range of protein concentration (60.2-77.6%). The NaCl extract was separated into two fractions based on solubility in water. the amino acid composition of the flour from the seeds and of the two fractions from the NaCl extract were determined. Contents of lysine, aspartic acid, glutamic acid and leucine were large, while the sulfur-amino acid content was small. Trypsin and chymotrypsin inhibitory activities of 2% NaCl extract from the seeds were determined, and chymotrypsin inhibitory activity was higher than the trypsin.