Psychosocial factors at work and perceived health among agricultural meat industry workers in France

Objective  The objective of this study was to describe the perceived health status of the meat industry employees—i.e., working in the slaughtering, cutting, and boning of large animals and poultry—and its relation to their organisational and psychosocial constraints at work. Methods  This postal survey included all 3,000 employees of the meat industry (beef, pork and poultry) in four districts in Brittany, France, whose companies were affiliated with the agricultural branch of the national health insurance fund. The questionnaire asked for social and demographic data and information describing their job and the organisation of their work. The psychosocial factors at work were described according to Karasek’s questionnaire (demand, latitude and social support at work). Perceived health was measured with the Nottingham Health Profile perceived health indicator. Results  This study shows the high prevalence of poor health reported by the workers in this industry. This poor perceived health was worse in women and increased regularly with age. Among the psychosocial factors studied, high quantitative and qualitative demand at work, inadequate resources for good work and to a lesser extent, inadequate prospects for promotion appear especially associated with poor perceived health. Other factors often associated with poor perceived health included young age at the first job and work hours that disrupt sleep rhythms (especially for women). Conclusion  Our results show that this population of workers is especially vulnerable from the point of view of perceived physical and psychological health and is exposed to strong physical, organisational and psychosocial constraints at work. They also demonstrate that poor perceived health is associated with some psychosocial (such as high psychological demand and insufficient resources) and organisational factors at work. These results, in conjunction with those from other disciplines involved in studying this industry, may help the companies to develop preventive activities.     

Assessment of immunization as a technique to extend the chilled storage life of vacuum‐packaged lamb

The growth at — 1.5°C of Lactobacillus delbrueckii, a meat spoilage organism, was evaluated on vacuum‐packaged lamb legs obtained from animals immunized against that organism. Growth was significantly lower than that on similarly treated legs obtained from non‐immunized lambs. These findings suggest that immunization against spoilage organisms may contribute toward increasing the chilled storage life of fresh meat.     

高效液相色谱质谱测定肉品中的磺胺二甲嘧啶

〔目的〕用高效液相色谱电喷雾质谱 (ESI -MSn)测定肉品中的磺胺二甲嘧啶。〔方法〕通过多级质谱对阳性样品确证。〔结果〕以二级碎片做定量离子 ,磺铵二甲嘧啶测定线性范围为 (2 5～ 40 0 ) μg L ,最低检出浓度为 5 μg L。〔结论〕方法简便快速 ,检出限低。     

肉汤试验法用于医用无纺布包装有效期的验证

目的使用普通肉汤培养基模拟无菌器械包储存于临床科室,观察细菌生长情况,以确定无菌物品的实际有效期,并探讨该方法可行性。方法在6个不同的使用科室分别放置相同数量、包装方法相同的灭菌肉汤标本,定期观察细菌的生长情况,同时观察相应科室无菌物品储存环境的温度、湿度、洁净度。结果灭菌肉汤无菌保持期达到180d的仅有2个科室,占33.3%,<60d的2个科室,占33.3%,所有科室的无菌保持期均>30d,占100.0%,差异有统计学意义(P<0.01)。结论肉汤试验法用于医用包装无纺布包装有效期的验证,具有可行性;灭菌物品的储存环境直接影响到无菌有效期,储存环境的温度、湿度、清洁度的管理十分重要。     

A comparison of the nutrient content of uncooked and cooked lean from New Zealand beef and lamb

The composition in terms of proximate analysis, cholesterol, vitamins, minerals, and fatty acids of the lean tissue of 17 beef cuts and 18 lamb cuts was determined on within-cut composite samples (each containing lean tissue from at least 7 animals), following the knife-separation of raw and cooked cuts into lean, fat, and bone. Composite lean samples for 4 beef cuts and 4 lamb cuts were also analysed for amino-acid composition. For analysis, different cuts were the experimental unit as individual animal data were not available. The composition of lean from beef and lamb was shown to be highly desirable with a high nutrient density (mg/kJ) for many nutrients. Although lean from beef and lamb were very similar in many respects, several significant differences were detected. Changes in composition with cooking were largely eliminated when considered on a dry-matter basis, but proportions of the n-3 and n-6 polyunsaturated fatty acids increased with cooking (P < 0.05). The amino acid composition was similar for lean from beef and lamb but showed small deviations from recommended patterns for human nutrition with branched chain amino acids being limiting.     

Decontamination Techniques of Pathogen Bacteria in Meat and Poultry

Means of controlling or even improving the safety of food products is to decontaminate the carcasses or products during or at the end of the production line. The decontamination of meat and poultry can help to reduce human foodborne infections. However, process hygiene to prevent contamination should never be neglected. Some techniques of decontaminating raw meat and poultry meat products are discussed in this review.     

Mise au point sur l’assurance de la qualité microbiologique des viandes et des produits à base de viande au Maroc

Background

Food safety has become an absolute necessity in all countries. As a result, Morocco has taken several measures and actions to develop food safety and food-borne disease control.

Evaluation of a rapid protein analyzer as a research tool for lean beef composition: Effects of storage time and freezing

The Sprint Rapid Protein Analyzer (CEM Corporation) has introduced a novel method for protein content determination. Dairy and meat industries are adopting this technology, as it is easily integrated in commercial plants; however, its application as a valid tool for meat research requires further evaluation. Using the Dumas method as a reference, the Sprint Rapid Protein Analyzer was tested to evaluate the accuracy, precision and repeatability of the machine, under a variety of different beef muscle sample storage and handling conditions. The samples analysed using the Sprint Rapid Protein Analyzer showed an average within-day relative standard deviation (RSD) of 0.812% and an average inter-day RSD of 1.39%. For samples stored at 4 °C for 24, 48 or 72 h, the RSD ranged between 0.02 and 4.50%. In samples frozen at −35 and −80 °C for 2, 4, 6, 8, 10 and 12 months, the average RSD compared to fresh samples was 2.89%. Thus, the Sprint method, once properly calibrated over the compositional range encountered, may be suitable for use to determine protein content in lean beef research.