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Validation of ELISA test kits for detection of beta-agonist residues in meat

Ponniah J, Muhammad K, Abdullah S, Ganapathy KK, bt Sheikh Abdul Hamid N

Southeast Asian J. Trop. Med. Public Health, 2004 Jun;35(2):481-7.
PMID: 15691160

Three ELISA test kits, the Randox ELISA beta-agonist test kit, Euro-Diagnostica test kit, and Ridascreen beta-agonist test kit, were evaluated for screening of meat and liver for beta-agonist residues in fortified and field-incurred samples. It was found that the Randox beta-agonist test kit was more suitable as a screening tool due to its accuracy, ease of use, and lower cost. The tests were able to detect beta-agonist residues at the minimum level of detection, as claimed by the suppliers. The performance of the method as assessed through recovery rates of beta-agonists in fortified samples was satisfactory with a low coefficient of variation (1-3%). Repeatability, as measured through the coefficient of correlation was also satisfactory. For field-incurred positive samples, the test kit showed a sensitivity of 100% and a low rate of false positives for goat and cow tissues. However, a high rate of apparent false positives was obtained for tissues of swine.

Matched MeSH terms: Meat Products/analysis*; Meat Products/toxicity
Duplex real-time PCR assay using SYBR Green to detect and quantify Malayan box turtle (Cuora amboinensis) materials in meatballs, burgers, frankfurters and traditional Chinese herbal jelly powder

Asing, Ali E, Hamid SB, Hossain M, Ahamad MN, Hossain SM, et al.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 2016 Nov;33(11):1643-1659.
PMID: 27643977

The Malayan box turtle (Cuora amboinensis) (MBT) is a vulnerable and protected species widely used in exotic foods and traditional medicines. Currently available polymerase chain reaction (PCR) assays to identify MBT lack automation and involve long targets which break down in processed or denatured tissue. This SYBR Green duplex real-time PCR assay has addressed this research gap for the first time through the combination of 120- and 141-bp targets from MBT and eukaryotes for the quantitative detection of MBT DNA in food chain and herbal medicinal preparations. This authentication ensures better security through automation, internal control and short targets that were stable under the processing treatments of foods and medicines. A melting curve clearly demonstrated two peaks at 74.63 ± 0.22 and 78.40 ± 0.31°C for the MBT and eukaryotic products, respectively, under pure, admixed and commercial food matrices. Analysis of 125 reference samples reflected a target recovery of 93.25-153.00%, PCR efficiency of 99-100% and limit of detection of 0.001% under various matrices. The quantification limits were 0.00001, 0.00170 ± 0.00012, 0.00228 ± 0.00029, 0.00198 ± 0.00036 and 0.00191 ± 0.00043 ng DNA for the pure meat, binary mixtures, meatball, burger and frankfurter products, respectively. The assay was used to screen 100 commercial samples of traditional Chinese herbal jelly powder from eight different brands; 22% of them were found to be MBT-positive (5.37 ± 0.50-7.00 ± 0.34% w/w), which was reflected through the Ct values (26.37 ± 0.32-28.90 ± 0.42) and melting curves (74.63-78.65 ± 0.22°C) of the amplified MBT target (120 bp), confirming the speculation that MBT materials are widely used in Chinese herbal desserts, exotic dishes consumed with the hope of prolonging life and youth.

Matched MeSH terms: Meat Products/analysis*
Fulltext Lab-on-a-Chip-Based PCR-RFLP Assay for the Detection of Malayan Box Turtle (Cuora amboinensis) in the Food Chain and Traditional Chinese Medicines

Asing, Ali ME, Abd Hamid SB, Hossain MA, Mustafa S, Kader MA, et al.

PLoS One, 2016;11(10):e0163436.
PMID: 27716792 DOI: 10.1371/journal.pone.0163436

The Malayan box turtle (Cuora amboinensis) (MBT) is a vulnerable and protected turtle species, but it is a lucrative item in the illegal wildlife trade because of its great appeal as an exotic food item and in traditional medicine. Although several polymerase chain reaction (PCR) assays to identify MBT by various routes have been documented, their applicability for forensic authentication remains inconclusive due to the long length of the amplicon targets, which are easily broken down by natural decomposition, environmental stresses or physiochemical treatments during food processing. To address this research gap, we developed, for the first time, a species-specific PCR-restriction fragment length polymorphism (RFLP) assay with a very short target length (120 bp) to detect MBT in the food chain; this authentication ensured better security and reliability through molecular fingerprints. The PCR-amplified product was digested with Bfa1 endonuclease, and distinctive restriction fingerprints (72, 43 and 5 bp) for MBT were found upon separation in a microfluidic chip-based automated electrophoresis system, which enhances the resolution of short oligos. The chances of any false negative identifications were eliminated through the use of a universal endogenous control for eukaryotes, and the limit of detection was 0.0001 ng DNA or 0.01% of the meat under admixed states. Finally, the optimized PCR-RFLP assay was validated for the screening of raw and processed commercial meatballs, burgers and frankfurters, which are very popular in most countries. The optimized PCR-RFLP assay was further used to screen MBT materials in 153 traditional Chinese medicines of 17 different brands and 62 of them were found MBT positive; wherein the ingredients were not declared in product labels. Overall, the novel assay demonstrated sufficient merit for use in any forensic and/or archaeological authentication of MBT, even under a state of decomposition.

Matched MeSH terms: Meat Products/analysis*
Double Gene Targeting Multiplex Polymerase Chain Reaction-Restriction Fragment Length Polymorphism Assay Discriminates Beef, Buffalo, and Pork Substitution in Frankfurter Products

Hossain MA, Ali ME, Abd Hamid SB, Asing, Mustafa S, Mohd Desa MN, et al.

J Agric Food Chem, 2016 Aug 17;64(32):6343-54.
PMID: 27501408 DOI: 10.1021/acs.jafc.6b02224

Beef, buffalo, and pork adulteration in the food chain is an emerging and sensitive issue. Current molecular techniques to authenticate these species depend on polymerase chain reaction (PCR) assays involving long and single targets which break down under natural decomposition and/or processing treatments. This novel multiplex polymerase chain reaction-restriction fragment length polymorphism assay targeted two different gene sites for each of the bovine, buffalo, and porcine materials. This authentication ensured better security, first through a complementation approach because it is highly unlikely that both sites will be missing under compromised states, and second through molecular fingerprints. Mitochondrial cytochrome b and ND5 genes were targeted, and all targets (73, 90, 106, 120, 138, and 146 bp) were stable under extreme boiling and autoclaving treatments. Target specificity and authenticity were ensured through cross-amplification reaction and restriction digestion of PCR products with AluI, EciI, FatI, and CviKI-1 enzymes. A survey of Malaysian frankfurter products revealed rampant substitution of beef with buffalo but purity in porcine materials.

Matched MeSH terms: Meat Products/analysis*
Development of chitosan edible film incorporated with Chrysanthemum morifolium essential oil

Tan LF, Elaine E, Pui LP, Nyam KL, Yusof YA

Acta Sci Pol Technol Aliment, 2021 1 16;20(1):55-66.
PMID: 33449520 DOI: 10.17306/J.AFS.0771

BACKGROUND: Biodegradable food packaging has improved in quality with recent research incorporating natural extracts for functionality purposes. This research aims to develop chitosan film with Chrysanthemum morifolium essential oil to improve the shelf life of fresh raw chicken and beef.
METHODS: 1.5% (w/v) chitosan films with Chrysanthemum morifolium essential oil (0% to 6% (v/v)) were produced through homogenization, the casting of a film solution in a petri dish and convection drying. The edible film was evaluated in terms of its physical (color, thickness, water vapor permeability), mechanical (puncture strength, tensile strength, elongation at break) and chemical properties (antioxidant assay, Fourier Transform Infrared Spectroscopy (FTIR)).
RESULTS: With an increasing concentration of Chrysanthemum morifolium in the chitosan film, the test values of physical properties such as tensile strength, puncture force, and elongation at break declined significantly. However, the thickness, water permeability, and color profile (L*, a*, b*) values of the chitosan film increased. Similarly, the scavenging effect of antioxidant assay increased (from 4.97% to 18.63%) with a rise in Chrysanthemum morifolium concentration. 2%, 3%, and 4% of Chrysanthemum morifolium in the chitosan film showed a significant inhibition zone ranging from 2.67 mm to 3.82 mm against Staphylococcus aureus, a spoilage bacterium that is commonly found in chicken and beef products. The storage and pH tests showed that 4% of Chrysanthemum morifolium in the film maintained pH level (safe to consume), and the shelf life was extended from 3 days to 5 days of meat storage.
CONCLUSIONS: This study demonstrated that the incorporation of 4% (v/v) Chrysanthemum morifolium extract into 1.5% (w/v) chitosan film extends the storage duration of raw meat products noticeably by reducing Staphylococcus aureus activity. Therefore, it increases the quality of the edible film as an environmentally friendly food packaging material so that it can act as a substitute for the use of plastic bags. Future studies will be conducted on improving the tensile strength of the edible film to increase the feasibility of using it in the food industry. In addition, the microstructure and surface morphology of the edible film can be further determined.

Matched MeSH terms: Meat Products
Fulltext Physicochemical properties and sensory characteristics of sausage formulated with surimi powder

Santana P, Huda N, Yang TA

J Food Sci Technol, 2015 Mar;52(3):1507-15.
PMID: 25745219 DOI: 10.1007/s13197-013-1145-1

The objectives of this study were to determine the physicochemical properties and sensory characteristics of fish sausage made with 100 % threadfin bream (Nemipterus japonicus) surimi powder (SP100), a mix of 50 % surimi powder and 50 % frozen surimi (SP50), and a control (100 % frozen surimi). No significant differences in protein content and folding test results (P > 0.05) were detected among the SP100 and SP50 samples and the control. Gel strength of SP100 was lower (P > 0.05) than that of the control. The texture profile analysis (TPA) values (hardness, cohesiveness, springiness, and chewiness) of SP100 were significantly lower (P

Matched MeSH terms: Meat Products
Anaphylaxis to Malaysian meat loaf

Moritz KB, Kopp T, Stingl G, Bublin M, Breiteneder H, Wöhrl S

Allergol Immunopathol (Madr), 2011 Jul-Aug;39(4):244-5.
PMID: 21741147 DOI: 10.1016/j.aller.2010.06.010
Matched MeSH terms: Meat Products/adverse effects
Fulltext Sodium diacetate and sodium lactate affect microbiology and sensory and objective characteristics of a restructured turkey breast product formulated with a fibrin cold-set binding system

Mohammed Shafit H, Williams SK

Poult Sci, 2010 Mar;89(3):594-602.
PMID: 20181879 DOI: 10.3382/ps.2009-00412

Research was conducted to manufacture and evaluate a restructured turkey breast product using the Fibrimex cold-set binding system, sodium diacetate (NaD), and sodium lactate (NaL) and to ascertain effects of the treatments on proximate composition, pH, psychrotrophic organisms, water activity, onset of rancidity (TBA), thaw loss, cooking yields, and objective color, and sensory characteristics. Whole turkey breasts were cut into 5-cm-thick strips; treated with either water only (control), 1.5% NaL, 2.0% NaL, 0.1% NaD, 1.5% NaL + 0.1% NaD, or 2.0% NaL + 0.1% NaD; blended with Fibrimex ingredients; stuffed into casings; and stored at -30 degrees C for 0, 1, 2, and 3 mo. After each storage period, frozen chubs were tempered at 4 degrees C, sliced into 1-cm-thick steaks, packaged in retail trays, stored at 0 degrees C to simulate retail storage, and analyzed after 0, 2, 4, 6, 8, and 10 d. Sodium diacetate used alone or in combination with NaL reduced (P < 0.05) growth of psychrotrophic organisms and had no adverse effects on water activity, pH, cooking yield, fat, moisture, protein, objective color, onset of rancidity, and sensory characteristics (juiciness, turkey flavor intensity, and tenderness). Panelists reported slight off-flavor in all steaks treated with NaL. Treating steaks with NaL alone or in combination with NaD resulted in increased (P < 0.05) ash content. Sodium lactate also functioned to minimize thaw loss in the frozen restructured turkey product.

Matched MeSH terms: Meat Products/microbiology*; Meat Products/standards*
Fulltext A rapid and sensitive Loop-mediated isothermal amplification assay for detection of pork DNA based on porcine tRNA lys and ATPase 8 genes

Abdullahi, U.F., Igwenagu, E., Aliyu, S., Mu’azu, A., Naim, R., Wan-Taib, W.R.

International Food Research Journal, 2017;24(4):1357-1361.
MyJurnal

This study describes the development of a rapid and sensitive Loop-mediated isothermal
amplification assay for detection of swine DNA in adulterated meat and meat products. The
need to protect consumer’s right to eat foods of their choices, has made it imperative for
researchers to develop efficient means of screening and certification of food products. Six sets
of LAMP primers designed based on porcine tRNA lysine gene and ATPase subunit 8 genes
were used for the assay. Amplification was carried out under constant temperature (630C), using
a simple laboratory water bath. Average time spent in amplification and detection of results was
25 min. All results were visually detected and confirmed by electrophoresis. Detection limit of
the assay was 0.03 femtogram (fg) much high than the PCR assay, and detection probability of
the assay was 100%. Detection of 0.5% of pork spiked with 99.5% of cattle beef is indicative
of the sensitivity and robustness of the assay. This could serve as a prototype for development
of a sensitive and inexpensive Swine DNA LAMP detection kit.

Matched MeSH terms: Meat Products
Fulltext Polyphenol compounds from pomegranate (Punica granatum) extracted via various methods and its application on meat and meat products: a review

Mohammad Rashedi Ismail-Fitry, Safiullah Jauhar, Chong, Gun Hean, Mahmud Ab Rashid NorKhaizura, Wan Zunairah Wan Ibadullah

Journal of Advanced Research in Applied Sciences and Engineering Technology, 2018;12(1):1-12.
MyJurnal

Recently natural polyphenol compounds (PCs) of plants, gained wide consideration of
scientists, companies and public people because of its unique pharmaceutical and
preservative benefits in the physiological system. They can prevent mortal and serious
diseases such as cancer, cardiovascular and Alzheimer. However, defining a suitable
source of PCs and their proper, economic and efficient extraction method are still a
challenge. The aim of this study was to review PCs as an important antioxidant, the
significance of pomegranate as a source of natural PCs and its application in meat and
meat product. This study also covers different types of PCs extraction methods such as
solid-liquid extraction (SLE) method as a conventional extraction which using Soxhlet
apparatus and several solvents and advanced methods such as microwave-assisted
extraction (MAE), supercritical fluid extraction (SFE), accelerated solvent extraction
(ASE), ultrasound-assisted extraction (UAE) and high hydrostatic pressure extraction
(HHPE). Simple and developed analytical method of PCs is also reviewed in the study.
SLE method is an easy and simple method but, it uses lots of chemicals and is not
suitable for all kinds of PCs extraction. UAE is using for quick extraction PCs, SFE is green
extraction method uses less solvent and have a good result but it needs high
technology. ASE method is a proper alternative for Soxhlet extraction method for its
quick result. MAE method has high extraction result but is not suitable for some
thermolabile PCs. Several parts of pomegranate showed antioxidant and antimicrobial
traits for shelf life extension of meat and meat product. Pomegranate peel is the
strongest antioxidant followed by pomegranate juice and seed. Pomegranate peel
prolonged chilled chicken meat shelf live up to three weeks.

Matched MeSH terms: Meat Products
Rapid detection of porcine DNA in processed food samples using a streamlined DNA extraction method combined with the SYBR Green real-time PCR assay

Tan LL, Ahmed SA, Ng SK, Citartan M, Raabe CA, Rozhdestvensky TS, et al.

Food Chem, 2020 Mar 30;309:125654.
PMID: 31678669 DOI: 10.1016/j.foodchem.2019.125654

A specialized DNA extraction method and a SYBR Green quantitative polymerase chain reaction (SyG-qPCR) assay were combined to generate a ready-to-use kit for rapid detection of porcine admixtures in processed meat products. Our qPCR assay utilized repetitive LINE-1 elements specific to the genome of Sus scrofa domesticus (pig) as a target and incorporated internal controls. We improved the genomic DNA extraction method, and reduced extraction times to the minimum. The method was validated for specificity, sensitivity (0.001% w/w) and robustness, and values were compared with those of a commercially available kit. We also tested our method using 121 processed food products and consistently detected amplification only in samples containing pork. Due to its efficiency and cost-effectiveness, our method represents a valuable new method for detecting food adulteration with pork that is superior to existing quality control approaches.

Matched MeSH terms: Meat Products/analysis
Prevalence, Antimicrobial Resistance, and Genetic Diversity of Listeria spp. Isolated from Raw Chicken Meat and Chicken-Related Products in Malaysia

Chin PS, Ang GY, Yu CY, Tan EL, Tee KK, Yin WF, et al.

J Food Prot, 2018 Feb;81(2):284-289.
PMID: 29360399 DOI: 10.4315/0362-028X.JFP-17-186

Listeria spp. are ubiquitous in nature and can be found in various environmental niches such as soil, sewage, river water, plants, and foods, but the most frequently isolated species are Listeria monocytogenes and Listeria innocua. In this study, the presence of Listeria spp. in raw chicken meat and chicken-related products sold in local markets in Klang Valley, Malaysia was investigated. A total of 44 Listeria strains (42 L. innocua and 2 L. welshimeri) were isolated from 106 samples. Antibiotic susceptibility tests of the L. innocua strains revealed a high prevalence of resistance to clindamycin (92.9%), ceftriaxone (76.2%), ampicillin (73.8%), tetracycline (69%), and penicillin G (66.7%). Overall, 31 L. innocua and 1 L. welshimeri strain were multidrug resistant, i.e., nonsusceptible to at least one antimicrobial agent in three or more antibiotic classes. The majority of the L. innocua strains were placed into five AscI pulsogroups, and overall 26 distinct AscI pulsotypes were identified. The detection of multidrug-resistant Listeria strains from different food sources and locations warrants attention because these strains could serve as reservoirs for antimicrobial resistance genes and may facilitate the spread and emergence of other drug-resistant strains.

Matched MeSH terms: Meat Products/microbiology*
Fulltext Effect of superheated steam cooking on fat and fatty acid composition of chicken sausage

Asmaa, A.A., Zzaman, W., Tajul, A.Y.

International Food Research Journal, 2015;22(2):598-605.
MyJurnal

The influence of superheated steam cooking on fat and fatty acid composition of chicken sausage were investigated at various temperatures (150, 200, and 250°C) with different time domains (2-6 min). It has been found that the fat content of raw sample was higher than that of all cooked samples. The total fat content of cooked sample, showed a linear decreasing with time at all investigated temperatures. Superheated steam produce changes in saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), and polyunsaturated fatty acid (PUFA) in which their values were found to decrease in cooked samples. When different cooking conditions (temperature, time) were applied, the fatty acids were decreased as the time and temperature increased. The PUFA and MUFA were less prone to decrease at 150°C, while at this temperature there was a remarkable loss in SFA content. This cooking method considerably reduced the level of fat and SFA which have a positive effect on health. In addition it could imply a great choice for consumers to choose the healthier technique for cooking food.

Matched MeSH terms: Meat Products
Fulltext Prevalence of Listeria monocytogenes in frozen burger patties in Malaysia

Wong, W.C., Pui, C.F., Tunung, R., Cheah, Y.K., Nakaguchi, Y., Nishibuchi, M., et al.

International Food Research Journal, 2012;19(4):1751-1756.
MyJurnal

A total of 112 burger patties (35 beef burger patties, 39 chicken burger patties and 38 fish burger patties) which are commercially available at retail level were investigated for the presence and number of Listeria monocytogenes. These samples were analyzed using MPN-PCR method and conventional culturing methods. L. monocytogenes was detected in 33.3% of chicken burger patties, 22.9% of beef patties, and 10.5% of fish patty samples. From all contaminated raw burger patties, the estimated count of L. monocytogenes was ranged from 3 to 75 MPN/g. The results suggest that burger act as a potential source of listeriosis if the contaminated burger patty is consumed without adequate cooking. The risk associated with consumption of these samples was found to be high particularly for processed food at retail level in Malaysia. Therefore, food manufacturers play an important role in monitoring the manufacturing process and conduct a periodical surveillance on microbiological quality assessment on the processing plants. Besides, there is a need to increase awareness of consumers and food handlers to practice proper cooking of the burger patties before the point of consumption, to reduce the risk of listeria infection.

Matched MeSH terms: Meat Products
Fulltext The stability of nutritional composition and physical traits of chicken patty containing oyster mushroom packed with biodegradable and non-degradable packaging materials

Wan Rosli, W. I., Solihah, M. A., Shazwan, Z.

International Food Research Journal, 2013;20(2):783-789.
MyJurnal

Extensive use of synthetic-based polymer plastic as packaging medium to pack food products has led to serious environmental problems due to their total non-biodegradability property. The stability of nutritional composition and physical traits of chicken patties containing oyster mushroom packed with biodegradable and non-degradable packaging materials were studied. The chicken patties containing oyster mushroom were packed with either biodegradable plastic (BP), paper box (PB) or non-biodegradable high density polyethylene (HDPE). Generally, there were no significant (P>0.05) different in all nutrient analyzed except for carbohydrate after 6 months of storage for chicken patties packed with different types of packaging. The chicken burger packed with both BP and PB packagings were able to retain the moisture and fat without jeopardizing the diameter reduction and cooking yield during storage. There were no differences in all nutrient analyzed after 6 months of storage of chicken patties packed with either biodegradable packagings (BP and PB) or non-degradable packaging. In addition, frozen storage does not significantly affect the concentration of of β-glucan in both BP and PB packagings. In summary, these results indicate that biodegradable packagings applied in packing chicken patty frozen for 6 months were effective in controlling the microbial growth and provide wholesomeness and safety to the chicken patty containing oyster mushroom.

Matched MeSH terms: Meat Products
Halal authenticity issues in meat and meat products

Nakyinsige K, Man YB, Sazili AQ

Meat Sci, 2012 Jul;91(3):207-14.
PMID: 22405913 DOI: 10.1016/j.meatsci.2012.02.015

In the recent years, Muslims have become increasingly concerned about the meat they eat. Proper product description is very crucial for consumers to make informed choices and to ensure fair trade, particularly in the ever growing halal food market. Globally, Muslim consumers are concerned about a number of issues concerning meat and meat products such as pork substitution, undeclared blood plasma, use of prohibited ingredients, pork intestine casings and non-halal methods of slaughter. Analytical techniques which are appropriate and specific have been developed to deal with particular issues. The most suitable technique for any particular sample is often determined by the nature of the sample itself. This paper sets out to identify what makes meat halal, highlight the halal authenticity issues that occur in meat and meat products and provide an overview of the possible analytical methods for halal authentication of meat and meat products.

Matched MeSH terms: Meat Products/analysis*
Fulltext Bleeding Efficiency, Microbiological Quality and Oxidative Stability of Meat from Goats Subjected to Slaughter without Stunning in Comparison with Different Methods of Pre-Slaughter Electrical Stunning

Sabow AB, Zulkifli I, Goh YM, Ab Kadir MZ, Kaka U, Imlan JC, et al.

PLoS One, 2016;11(4):e0152661.
PMID: 27035716 DOI: 10.1371/journal.pone.0152661

The influence of pre-slaughter electrical stunning techniques and slaughter without stunning on bleeding efficiency and shelf life of chevon during a 14 d postmortem aging were assessed. Thirty two Boer crossbred bucks were randomly assigned to four slaughtering techniques viz slaughter without stunning (SWS), low frequency head-only electrical stunning (LFHO; 1 A for 3 s at a frequency of 50 Hz), low frequency head-to-back electrical stunning (LFHB; 1 A for 3 s at a frequency of 50 Hz) and high frequency head-to-back electrical stunning (HFHB; 1 A for 3 s at a frequency of 850 Hz). The SWS, LFHO and HFHB goats had higher (p<0.05) blood loss and lower residual hemoglobin in muscle compared to LFHB. The LFHB meat had higher (p<0.05) TBARS value than other treatments on d 7 and 14 d postmortem. Slaughtering methods had no effect on protein oxidation. Higher bacterial counts were observed in LFHB meat compared to those from SWS, LFHO and HFHB after 3 d postmortem. Results indicate that the low bleed-out in LFHB lowered the lipid oxidative stability and microbiological quality of chevon during aging.

Matched MeSH terms: Meat Products/microbiology*
Prevalence of Listeria spp and Listeria monocytogenes in meat and fermented fish in Malaysia

Hassan Z, Purwati E, Radu S, Rahim RA, Rusul G

Southeast Asian J. Trop. Med. Public Health, 2001 Jun;32(2):402-7.
PMID: 11556596

Fermented fish and meat samples were purchased from supermarket and wet market for microbiological analysis of Listeria species and Listeria monocytogenes contamination. Listeria species were isolated from 17 (73.9%) of 23 samples of imported frozen beef, 10 (43.5%) of the 23 samples of local beef and 14 (56%) of the 25 samples of fermented fish from wet market. Listeria monocytogenes occurred in 15 (75%) of the frozen beef samples, 6 (30.4%) of the 23 samples of local meat and 3 (12%) of the 25 samples from fermented fish. Listeria species was not isolated from any of the 23 samples of imported frozen beef from supermarket and from the 5 samples of buffalo meat examined. This highlights the possibility of Listeria spp or L. monocytogenes to persist in meat and fermented fish in wet market and raises the problem of illness due to the handling and consumption of Listeria-contaminated meat or fermented fish are likely as evidence by the high contamination rates of samples sold at the wet market.

Matched MeSH terms: Meat Products/microbiology*
Hemolytic and nonhemolytic vancomycin-resistant Enterococcus faecalis isolated from beef imported to Malaysia

Fifadara N, Radu S, Hassan Z, Beuchat LR, Rusul G

J Food Prot, 2003 Oct;66(10):1845-50.
PMID: 14572222

Twenty-two strains of vancomycin-resistant Enterococcus faecalis were isolated from 9 (6%) of 150 samples of frozen beef and beef products imported to Malaysia. The isolates were obtained from eight samples of beef and one sample of minced beef patty. No E. faecalis was isolated from frankfurters. Twelve of the 22 isolates (54.5%) were beta-hemolytic, and all isolates harbored the vanA gene. All vancomycin-resistant isolates were also resistant to streptomycin, erythromycin, kanamycin, bacitracin, ceftazimide, gentamycin, tetracycline, nalidixic acid, and teicoplanin; 95.4% were resistant to trimethoprimsulfamethoxazole; 68.8% were resistant to chloramphenicol; and 41% were resistant to ampicillin and penicillin. Small plasmids ranging in size from 1.5 to 5.8 kb were detected in 8 (36.4%) of 22 strains. The 22 isolates were classified into 20 random amplified polymorphic DNA types. Isolates were divided into two groups, each containing subclusters, that may reflect their clonal lineages. It is concluded that several clones of vancomycin-resistant E. faecalis are represented in the isolates obtained from beef imported to Malaysia.

Matched MeSH terms: Meat Products/microbiology
Fulltext Analysis of Pork in Beef Sausages Using LC-Orbitrap HRMS Untargeted Metabolomics Combined with Chemometrics for Halal Authentication Study

Windarsih A, Bakar NKA, Dachriyanus, Yuliana ND, Riswanto FDO, Rohman A

Molecules, 2023 Aug 09;28(16).
PMID: 37630216 DOI: 10.3390/molecules28165964

Beef sausage (BS) is one of the most favored meat products due to its nutrition and good taste. However, for economic purposes, BS is often adulterated with pork by unethical players. Pork consumption is strictly prohibited for religions including Islam and Judaism. Therefore, advanced detection methods are highly required to warrant the halal authenticity of BS. This research aimed to develop a liquid chromatography-high-resolution mass spectrometry (LC-HRMS) method to determine the halal authenticity of BS using an untargeted metabolomics approach. LC-HRMS was capable of detecting various metabolites in BS and BS containing pork. The presence of pork in BS could be differentiated using principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) with high accuracy. PLS-DA perfectly classified authentic BS and BS containing pork in all concentration levels of pork with R2X = (0.821), R2Y(= 0.984), and Q2 = (0.795). The level of pork in BS was successfully predicted through partial least squares (PLS) and orthogonal PLS (OPLS) chemometrics. Both models gave high R2 (>0.99) actual and predicted values as well as few errors, indicating good accuracy and precision. Identification of discriminating metabolites' potential as biomarker candidates through variable importance for projections (VIP) value revealed metabolites of 2-arachidonyl-sn-glycero-3-phosphoethanolamine, 3-hydroxyoctanoylcarnitine, 8Z,11Z,14Z-eicosatrienoic acid, D-(+)-galactose, oleamide, 3-hydroxyhexadecanoylcarnitine, arachidonic acid, and α-eleostearic acid as good indicators to detect pork. It can be concluded that LC-HRMS metabolomics combined with PCA, PLS-DA, PLS, and OPLS was successfully used to detect pork adulteration in beef sausages. The results imply that LC-HRMS untargeted metabolomics in combination with chemometrics is a promising alternative as an analytical technique to detect pork in sausage products. Further analysis of larger samples is required to warrant the reproducibility.

Matched MeSH terms: Meat Products*

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