Calidad microbiológica de embutidos crudos: estudio del caso en Latinoamérica / Microbiology of raw sausages: a case of study in Latin America

Introducción. Los embutidos crudos se componen de carne fragmentada y otros ingredientes no cárnicos (sal, especias, fosfatos, nitritos) pero cuya formulación varía según el país; son productos altamente perecederos y podrían representar un riesgo para el consumidor. Objetivo. Los embutidos frescos son de alto consumo en varios países de Latinoamérica, por ello, el objetivo de esta revisión bibliográfica es compilar la información disponible sobre la calidad microbiológica de este tipo de productos en la región. Materiales y métodos. Se realizó una búsqueda de literatura (desde el 2006 a la fecha) en las principales bases de datos. Resultados. Se determinó que la calidad microbiológica de los embutidos crudos latinoamericanos no es adecuada según la reglamentación. Las bacterias más estudiadas son los microorganismos totales aerobios mesófilos (MTAM), y las bacterias ácido-lácticas (BAL); estos dos grupos son los referentes para determinar la vida útil. Los patógenos más analizados son Salmonella spp. y Listeria monocytogenes y llama la atención que Staphyloccoccus aureus no se utiliza como indicador de malas prácticas de higiene o de inocuidad. Conclusiones. En general se confirma que los embutidos frescos podrían ser un riesgo para la salud pública ya que presentan recuentos microbiológicos altos, en ocasiones no regulados. Algunos agentes antimicrobianos como los compuestos etanólicos de propóleos (EEP), compuestos fenólicos y bacteriófagos han sido estudiados. Sin embargo, no está claro si a nivel artesanal este tipo de ingredientes son utilizados del todo. Finalmente, destaca la necesidad de armonizar las metodologías de estudio y la normativa vigente en los distintos países(AU)

Introduction. Raw sausages are products composed of comminuted meat and other non- meat ingredients (salt, spices, phosphates, nitrites) but the formulation varies in each country. Given this nature, raw sausages are highly perishable and may represent an important risk for consumers. Aim. As raw sausages are highly consumed in many Latin-American countries, the objective of this literature review was to compile the available information about studies of the microbial quality of these products in the region. Materials and methods. For that purpose, a literature search was performed on main data bases to compile studies from 2006 to nowadays. Results. In general, it was found that microbiological quality of Latin-American raw sausages is not adequate according to current regulation. Total aerobic mesophilic microorganisms (TAMM) and Lactic Acid Bacteria (LAB) were the most studied indicators; these two groups are the main reference to establish shelf life. Salmonella spp. and Listeria monocytogenes were the most studied pathogens, and it is noticeable that Staphyloccoccus aureus is not used as an indicator for safety or manipulation. Conclusions. It is perceived that raw sausages in the region could represent a public health risk as they frequently present high microbiological counts, not regulated in many cases. For conservation, antimicrobial agents as propolic ethanoplic extracts (PEE), phenolyc compounds, and bacteriophages have been studied. However, it is not clear if these ingredients are used at the artisanal level, even though it can be assumed that they are not given the high microbial numbers that are reported. Finally, it stands out the need of harmonization of methodologies and current regulation in the countries(AU)

Pork-cat syndrome as cause of anaphylactic reaction to well-cooked meat / Síndrome gato-porco como causa de reação anafilática à carne cozida

Pork-cat syndrome is a rare clinical syndrome that can cause lifethreatening reactions. Occuring in patients allergic to cat dander, it involves cross-reactivity between cat and pig serum albumin. Cat allergy usually precedes food allergies, suggesting primary sensitization to cat serum albumin. Since these proteins are thermolabile, the reaction tends to be more severe in undercooked meat. A 27-year-old woman with persistent moderate-to-severe rhinoconjunctivitis since childhood reported 2 immediate mucocutaneous reactions after eating small amounts of pork. Skin prick tests with commercial extracts showed sensitization to pork, and prick-to-prick tests confirmed sensitization to raw pork and raw beef. Specific IgE was positive for pork, and ISAC microarray also showed sensitization to Fel d 2. SDS-PAGE and IgE immunoblotting assays were performed with raw and cooked pork extract and detected in a 60 kDa band. In the immunoblotting-inhibition assays, cat serum albumin completely inhibited IgE binding to pork extract. The patient underwent 2 oral food challenges with well-cooked pork and beef, both causing an anaphylactic reaction. The patient's history and in-vivo and in-vitro tests led to a diagnosis of pork-cat syndrome with clinical cross-reactivity to another mammalian serum albumin. This case should stimulate oral food challenges with other well-cooked mammalian meats in patients with this syndrome to establish a tolerance threshold and avoid possible unexpected anaphylactic reactions.

A síndrome gato-porco é rara e ocorre em doentes alérgicos ao pêlo de gato, envolvendo reatividade cruzada entre as albuminas séricas (AS) de gato e de porco. Normalmente, a doença respiratória a pêlo de gato precede a alergia alimentar, sugerindo uma sensibilização primária à albumina sérica de gato. Uma vez que estas proteínas são termolábeis, as reações tendem a ser mais graves com carnes menos cozidas. Mulher de 27 anos com rinoconjuntivite persistente moderada a grave desde a infância que refere duas reações imediatas mucocutâneas após ingestão de pequenas quantidades de carne de porco. Os testes cutâneos por picada com extratos comerciais mostraram sensibilização à carne de porco e os testes prick-to-prick confirmaram sensibilização à carne de porco e de vaca cruas. A IgE específica (sIgE) foi positiva para carne de porco, e o ensaio ISAC mostrou sensibilização a Fel d 2. Foram realizados ensaios de immunoblotting SDS-PAGE IgE com extratos de carne de porco crua e cozidas que detectaram uma banda de 60 kDA. Nos ensaios de inibição por immunoblotting a albumina sérica de gato produziu uma inibição total da ligação da IgE ao extrato de carne de porco. A doente realizou duas provas de provocação oral com carne de porco e de vaca cozidas, ambas positivas com desenvolvimento de reação anafilática. A história clínica, os testes in-vivo e in-vitro levaram ao diagnóstico de síndrome gato-porco com reatividade cruzada clínica a outras albuminas séricas de mamíferos. A síndrome gato-porco é rara e pode causar reações fatais. Este caso frisa a importância da realização de provas de provocação oral com outras carnes de mamíferos bem cozidas em doentes com esta síndrome, de forma a estabelecer um limiar de tolerância e evitar possíveis reações anafiláticas inesperadas.

Apuntes actualizados sobre la neurocisticercosis

Introducción: La neurocisticercosis es una infección parasitaria prevenible, producida por los quistes larvarios de la Taenia solium (solitaria), que pueden infectar cualquier parte del cuerpo, en este caso, el cerebro, siendo la forma más grave de la enfermedad y en ocasiones puede ocasionar convulsiones e incluso llegar a ser mortal. Objetivo: Sistematizar la información acerca de esta patología. Método: Se realizó una búsqueda bibliográfica actualizada en bases de datos como PubMed, Google Scholar, Medline, Web of Science, Cochrane Library y ClinicalKey, así como en revistas de alto impacto en SciELO, Scopus, complementada la información con revisiones sistemáticas, estudios clínicos aleatorizados y enfoques de metaanálisis, en los cuales se indagaron palabras claves para facilitar la búsqueda como: "Neurocisticercosis", "Fisiopatología", "etiología", "manifestaciones clínicas", "prevalencia", "morbimortalidad", "diagnostico", "tratamiento". Desarrollo: La investigación permitió reconocer el arduo trabajo que se precisa en el diagnóstico de esta enfermedad, debido a la dificultad que requiere su tipificación Se destacó la importancia de los estudios de neuroimagen como herramientas para calificar la gravedad de la neurocisticercosis y, de esta manera, escoger el tratamiento adecuado. Se desarrollaron acápites de: epidemiología, etiopatogenia, ciclo de vida, manifestaciones clínicas, clasificación, estadio evolutivo de las lesiones, diagnóstico, criterios diagnósticos, y tratamiento. Conclusiones: Ecuador es considerado como un país endémico para la Taenia solium. Implementar la prevención debe ser un pilar fundamental del ministerio de salud debido a la persistencia de los factores de riesgo para la infección de este parásito y el conjunto de aspectos asociados a la precaria calidad de vida en muchos sitios del país.

Introduction: Neurocysticercosis is a preventable parasitic infection caused by larval cysts of Taenia solium (tapeworm), which can infect any part of the body, including the brain and is the most severe form of the disease, sometimes lead to seizures and even be fatal. Objective: To synthesize information concerning this pathology. Method: An updated bibliographic search was carried out in databases such as PubMed, Google Scholar, Medline, Web of Science, Cochrane Library and ClinicalKey, as well as in high impact journals like SciELO, and Scopus. The information gathered was complemented with the use of systematic reviews, randomized clinical studies and meta-analysis approaches, in which to facilitate the search process various key words were used: "neurocysticercosis", "pathophysiology", "etiology", "clinical manifestations", "prevalence", "morbimortality", "diagnosis", and "treatment". Development: The research allowed the researchers to recognize the arduous work required for the diagnosis of this disease, assuming as well how difficult is to typify it. The importance of neuroimaging studies as tools to qualify the severity of neurocysticercosis and, thus, to choose the appropriate treatment was highlighted. The following sections were developed: epidemiology, etiopathogenesis, life cycle, clinical manifestations, classification, and evolution of lesions, diagnosis, diagnostic criteria, and treatment. Conclusions: Ecuador is considered an endemic country for Taeniasolium. The implementation of preventive actions should be regarded as a fundamental task of the Ministry of Health due to the permanent surrounding risk factors, which have an influence for getting infection and the set of aspects associated with the precarious quality of life in many parts of the country.

Introdução: A neurocisticercose é uma infecção parasitária evitável, produzida pelos cistos larvais da Taenia solium (tênia solium), que pode infectar qualquer parte do corpo, neste caso, o cérebro, sendo a forma mais grave da doença, podendo por vezes causar convulsões e podem até ser fatais. Objetivo: Sistematizar as informações sobre esta patologia. Método: Foi realizada busca bibliográfica atualizada em bases de dados como PubMed, Google Scholar, Medline, Web of Science, Cochrane Library e ClinicalKey, bem como em revistas de alto impacto no SciELO, Scopus, complementando as informações com revisões sistemáticas, análises clínicas estudos randomizados e abordagens de meta-análise, em que foram investigadas palavras-chave para facilitar a busca como: "Neurocisticercose", "Fisiopatologia", "etiologia", "manifestações clínicas", "prevalência", "morbidade e mortalidade", "diagnóstico" , "tratamento". Desenvolvimento: A pesquisa permitiu reconhecer o árduo trabalho que é exigido no diagnóstico desta doença, pela dificuldade que a sua tipificação exige, destacou-se a importância dos estudos de neuroimagem como ferramentas para qualificar a gravidade da neurocisticercose e, neste maneira, escolher o tratamento adequado. Foram desenvolvidas seções sobre: epidemiologia, etiopatogenia, ciclo de vida, manifestações clínicas, classificação, estágio evolutivo das lesões, diagnóstico, critérios diagnósticos e tratamento. Conclusões: O Equador é considerado um país endêmico para Taenia solium. A implementação da prevenção deve ser um pilar fundamental do Ministério da Saúde devido à persistência de fatores de risco para infecção por este parasita e ao conjunto de aspectos associados à precária qualidade de vida em muitas partes do país.

Comparison of meat quality from Naïma and DanBred hybrid sows mated with P-76 boars / Comparação da qualidade da carne de porcas híbridas Naïma e DanBred acasaladas com machos P-76

ABSTRACT: The objective of this study was the comparative analysis of selected attributes of nutritional and technological quality of pork from Naïma and DanBred gilts mated with P-76 boars. The research was carried on 50 pigs (25 in each group) reared under the same environmental conditions and slaughtered at about 115±5.0 kg. Both analyzed crossbreds populations were characterized by overall good nutritional and technological quality. However the loins from DanBred×P-76 compared with those from Naïma×P-76 had significantly greater glycogen and less lactate concentration in early post mortem period, higher pH at all measurement points (besides no statistical differences in pH measured 2 hours post mortem), lower thermal drip and drip loss measured 96 and 144 hours post mortem and lower lightness (except no differences measured 48 hours post mortem). Additionally loins from DanBred×P-76 contained more protein and less water. No statistical differences in IMF content between both analysed groups were noted (their average values were below 2%). Aforementioned may suggest that crossing both Naïma and DanBred hybrids with P-76 boars may not improve IMF content or increase marbling scores to the levels preferred for culinary purposes.

RESUMO: O objetivo deste estudo foi a análise comparativa de atributos selecionados de qualidade nutricional e tecnológica de suínos provenientes de marrãs Naïma e DanBred acasaladas com machos P-76. A pesquisa foi realizada em 50 suínos (25 em cada grupo) criados nas mesmas condições ambientais e abatidos com cerca de 115 ± 5,0 kg. Ambas as populações de mestiços analisadas foram caracterizadas por uma boa qualidade nutricional e tecnológica geral. No entanto, os lombos de DanBred × P-76 em comparação com os de Naïma × P-76 tinham glicogênio significativamente maior, e menor concentração de lactato no período post mortem inicial, pH mais alto em todos os pontos de medição (além de nenhuma diferença estatística no pH medido 2 horas post mortem), menor gotejamento térmico e perda de gotejamento medido 96 e 144 horas post mortem e menor leveza (exceto nenhuma diferença medida 48 horas post mortem). Além disso, os lombos de DanBred × P-76 continham mais proteína e menos água. Não foram observadas diferenças estatísticas no conteúdo do FMI entre os dois grupos analisados (seus valores médios estavam abaixo de 2%). O resumido acima pode sugerir que o cruzamento de híbridos Naïma e DanBred com machos P-76 pode não melhorar o conteúdo de IMF ou aumentar as pontuações de marmoreio para os níveis preferidos para fins culinários.

Assessment of quality deviation of pork and salmon due to temperature fluctuations during superchilling / 浙江大学学报（英文版）（B辑：生物医学和生物技术）

Superchilling is an emerging technology for meat preservation; however, the temperature changes during the process have been commonly ignored. Thus, the effects of temperature fluctuations on meat quality during superchilling are yet to be evaluated. In our study, pork loins and salmon fillets were stored for several days (0, 8, 15, 23, and 30 d) under different temperature fluctuations based on -3.5 ℃ as the target temperature. The results showed that after 15 d of superchilling storage, the values of total volatile basic nitrogen, total viable count, and lipid oxidation were significantly (P<0.05) altered in the ±2.0 ℃ fluctuation group compared with the constant temperature group. On the contrary, there was no significant difference in these parameters between the ±1.0 ℃ fluctuation group and the constant temperature group after 30 d of storage. In addition, irregular temperature changes significantly accelerated the modulation of various indicators. In brief, temperature fluctuations and irregular temperature changes accelerated the destruction of muscle structural integrity, increased the water loss, gradually widened the water loss channels, and thereby reduced the edibility by accelerating the spoilage of meat.

Classification accuracy of different pork quality evaluation methods in assessment of meat with lowered drip loss / Precisão da classificação de métodos de avaliação da qualidade da carne suína para menor perda durante o gotejamento

ABSTRACT: This study compared the diagnostic value of pork quality evaluation methods using different pH threshold values and time-points with muscle metabolites concentration threshold values measured 45 min. post mortem in assessment of meat with lowered drip loss. Samples of 100 longissimus dorsi (LD) (Landrace × Yorkshire) × Duroc fatteners were examined after slaughter for following parameters: muscle acidity in 35 min, 2 h, 3 h, 24 h and 48 h (pH1, pH2, pH3, pH24 and pH48), colour lightness (L*, a*, b*), meat yield after curing and thermal processing in 72 °C (technological yield), water-holding capacity (WHC) and drip loss in 48, 96 and 144 h (DL48, DL96, DL144). To verify the accuracy of analysed methods two groups were distinguished according to DL48, e.g. Low DL (DL48≤4%) and High DL (DL48>4%). In High DL pH1 to pH48 were statistically lower while L*, WHC, DL48, DL96, DL144 were statistically higher (P≤0.05). On the basis of pH-dependent methods classification to RFN (red, firm, normal), PSE (pale, soft, exudative), DFD (dark, firm, dry) and AM (acid meat) was performed and then the percentage share of Low DL and High DL among meat classified as RFN was evaluated. Despite most samples were classified as RFN Low DL share among them did not exceed 50%. If meat sample shows metabolites concentration below threshold value and was assigned to Low DL (or was assigned to High DL above threshold value) it was regarded as correctly classified. The most promising cut-off point (correct classification of 73%) was 45 µmol both for glycogen and lactate.

RESUMO: Neste estudo foram analisadas 100 amostras de longissimus dorsi (LD) de suinos Landrace, Yorkshire (L × Y) × Duroc (D). Dois grupos foram distinguidos de acordo com a perda por gotejamento medida 48 horas após o abate, por ex. DL baixo (DL48≤%) e DL alto (DL48> 4%). Em DL alto maior leveza (L*), capacidade de retenção de água (WHC), perda por gotejamento em 48 (DL48), 96 (DL96), 144 (DL144) e menor acidez muscular de 35 min. a 48 horas post mortem (pH1 a pH48) foram anotados (P≤0.01). A baixa participação de DL dentro das amostras classificadas como RFN (vermelha, firme, normal) com base em vários métodos de avaliação da qualidade da carne suína usando diferentes pontos de tempo de pH e valores de limiar não excederam 50%. A tentativa de uso de várias concentrações de metabólitos musculares mediu 45 min. post mortem (glicogênio, lactato e suas combinações) como valores limiares na avaliação de DL baixo e DL alto foi então realizado. Os pontos de corte mais promissores (45 µmol por g de tecido muscular tanto para glicogênio quanto para lactato) permitiram classificar corretamente 83.82% de DL baixo e 50% de DL alto respectivamente abaixo e acima deles.

A Case of Neurocysticercosis in Immigrant Worker Presented with Seizures

@#Neurocysticercosis is an infection of the central nervous system (CNS) by larval stage of Taenia solium (pork tapeworms) called cysticerci. Humans may acquire the infection through ingestion of T. solium embryonated eggs after consuming contaminated undercooked food or water. Being a multiracial country where pig farming is limited and consumption of raw or undercooked food is an uncommon practice, the prevalence of neurocysticercosis in Malaysia is presumably low. However, through immigration and international travel, cases of neurocysticercosis may go underreported. Due to unfamiliarity with the disease, cases of neurocysticercosis also may be missed in Malaysia. Therefore, thorough history taking and physical examinations with high index of suspicion are required by the clinicians to warrant proper investigations in order to meet the diagnosis of neurocysticercosis. Patients diagnosed with neurocysticercosis should be treated cautiously with anthelmintic, to avoid unwanted overwhelming immunological response that can lead to unfavourable outcomes. This is a case report of a foreign worker who presented with first onset of focal seizure associated with intermittent headache.

Investigation of Listeria monocytogenes, Salmonella enterica and Yersinia enterocolitica in pig carcasses in Southern Brazil / Pesquisa de Listeria monocytogenes, Salmonella enterica and Yersinia enterocolitica em carcaças de suínos no sul do Brasil

The intensification of pig production and advances in the sanitary control of herds profoundly changed the profile of risk attributed to pork consumption. In the actual scenario, most microorganisms related to macroscopic lesions observed in the post mortem inspection are not transmitted by food, while foodborne bacteria of importance to consumer health do not cause macroscopic lesions. In Brazil, the "Ministério da Agricultura, Pecuária e Abastecimento" requested a scientific opinion on the prioritizing of pathogens potentially transmitted by unprocessed pork. After conducting a qualitative risk assessment, only Salmonella enterica was classified as of high risk to consumers. The present study was part of the validation step of the risk assessment and aimed to investigate the frequency of S. enterica, Yersinia enterocolitica and Listeria monocytogenes and hygienic-sanitary indicators in pig carcasses of pigs rose under intensive production and slaughtered under the Federal Inspection System in three slaughterhouses located in Southern Brazil. Additionally, the antimicrobial resistance profile of the isolated pathogens was also investigated. A total of 378 carcasses were sampled by superficial sponges before the chilling step in three slaughterhouses. Samples were investigated for the presence of the three aforementioned pathogens and subjected to enumeration of Colony Formation Units (log CFU.cm-1) of total aerobic mesophiles (TAM) and Enterobacteriaceae. Salmonella strains were tested by disc diffusion test for resistance to eleven antimicrobials. There were significantly statistical differences (p<0.0001) on the median counts of both indicators between the slaughterhouses. The median of TAM was very close for Slaughterhouses A and B: 1.573 log CFU.cm-1 and 1.6014 log CFU.cm-1, respectively. While in Slaughterhouse C, a higher TAM median was detected (2.216 log CFU.cm-1). A similar profile was observed regarding to Enterobacteriaceae, and medians were calculated as follow: -0.426 log CFU.cm-1 in Slaughterhouse A; 0.2163 log CFU.cm-1 in B; and 0.633 log CFU.cm-1 in C. Regarding the pathogens investigated, L. monocytogenes was not detected and only one carcass from Slaughterhouse C was positive for Y. enterocolitica. Thus, the results suggest a very low prevalence of L. monocytogenes and Y. enterocolitica in the sampled population. A total of 65 (17.2%) carcasses were positive for S. enterica, with a difference in frequencies between slaughterhouses and slaughter days. The prevalence of Salmonella positive carcasses was higher in the Slaughterhouse C (25.4%; CI 95% 19-32%) in comparison with A (9.5%; CI 95% 9-14%) and B (18.3%; CI 95% 12-24%). There was no significantly statistical association between Enterobacteriaceae counts and Salmonella isolation on carcass surface (p=0.69). The slaughtering day, nested within the slaughterhouse, explains 31.3% of Salmonella prevalence variability. S. Typhimurium (38.1%) was the most prevalent, followed by S. Infantis (30.1%). Among the 61 Salmonella strains tested for resistance to antimicrobials, 18 (31.6%) were full-susceptible. No strain displayed resistance to azithromycin, ceftazidime, cefotaxime and meropenem. The highest resistance frequency was displayed to tetracycline (54.1%), followed by ampicillin (50.82%), nalidixic acid (42.62%) and chloramphenicol (42.62). Multi-resistance was detected in 52.54% of the, strains. In conclusion, S. enterica is more prevalent in pre-chill pig carcasses than Y. enterocolitica and L. monocytogenes and thus should be prioritized in monitoring and control programs at slaughter. Salmonella serovars varied among slaughterhouses and present significant differences in their resistance to antimicrobials. Slaughterhouses that present higher medians of TAM or Enterobacteriaceae in a monitoring period may have higher S. enterica prevalences as well. However, there is a high variation of S. enterica prevalence among slaughter days, which cannot be always related to the hygienic indicators counts observed on a given day.(AU)

A intensificação da produção de suínos e os avanços no controle sanitário dos rebanhos alterou de forma importante o perfil de risco do consumo de carne suína. No cenário atual, a maioria dos microrganismos causadores de lesões macroscópicas detectáveis na inspeção post mortem não são transmissíveis por alimentos, enquanto bactérias de importância como causadoras de doenças transmitidas por alimentos não causam lesões macroscópicas. No Brasil, o Ministério da Agricultura, Pecuária e Abastecimento solicitou uma opinião científica sobre a priorização de patógenos potencialmente transmitidos pela carne suína in natura. Após conduzir uma avaliação de risco qualitativa, apenas Salmonella enterica foi classificada como de alto risco para o consumidor. O presente estudo foi parte da etapa de validação da avaliação de risco e objetivou: investigar a frequência de S. enterica, Yersinia enterocolitica e Listeria. monocytogenes; e enumerar indicadores higiênico-sanitários em carcaças de suínos abatidos sob inspeção federal em frigoríficos dedicados ao abate de suínos sob sistema intensivo de criação no sul do Brasil. Além disso, o perfil de resistência a antimicrobianos dos patógenos isolados foi investigado. A superfície de um total de 378 carcaças foi amostrada por esponjas, na etapa de pré-resfriamento em três matadouros frigoríficos (A, B, C). As amostras foram investigadas quanto à presença dos três patógenos acima mencionados e quanto à enumeração de Unidades Formadoras de Colônia (log UFC.cm-1) de mesófilos aeróbios totais (MAT) e Enterobacteriaceae. As cepas isoladas de Salmonella foram testadas quanto à resistência a onze antimicrobianos pela técnica de disco difusão. As medianas de contagem de ambos os indicadores apresentaram diferença significativa (p<0,0001) entre matadouros-frigoríficos. A mediana de MAT foi bastante próxima para A e B (1,573 log UFC.cm-1 e 1,6014 log UFC.cm-1, respectivamente), enquanto em C uma mediana de MAT mais elevada foi determinada (2,216 log CFU.cm-1). Um perfil semelhante foi observado em relação a Enterobacteriaceae, sendo as medianas calculadas para A, B e C, respectivamente: -0,426 log CFU.cm-1; 0,2163 log UFC.cm-1; e 0,633 log UFC.cm-1. Em relação aos patógenos investigados, L. monocytogenes não foi detectada e apenas uma carcaça, do Matadouro C, foi positiva para Y. enterocolitica. Portanto, os resultados sugerem uma prevalência muito baixa desses patógenos na população amostrada. Em um total de 65 (17,2%) carcaças houve isolamento de S. enterica, com diferença nas frequências observadas entre matadouros e dias de abate. A prevalência de carcaças positivas para S. enterica foi maior no Matadouro C (25,4%; IC95% 19-32%) em comparação com A (9,5%; IC95% 9-14%) e B (18,3%; IC95% 12-24%). Não houve associação estatística entre o número de Enterobacteriaceae e o isolamento de S. enterica na superfície das carcaças (p=0,69). O dia de abate agrupado por frigorífico explica 31,3% da variação na prevalência de Salmonella. O sorovar mais frequente de S. enterica foi Typhimurium (38,1%) seguido de S. Infantis (30,1%). Entre as 61 cepas de S. enterica testadas quanto à resistência a antimicrobianos, 18 (31,6%) foram totalmente suscetíveis aos antimicrobianos testados. Nenhuma cepa apresentou resistência a azitromicina, ceftazidima, cefotaxima e meropenem. As maiores frequências de resistência foram demonstradas contra tetraciclina (54,1%), ampicilina (50,8%), ácido nalidíxico (42,62%) e cloranfenicol (42,62%). Em 52,54% das cepas foi detectada multi-resistência. Em conclusão, S. enterica é mais prevalente em carcaças suínas no pré-resfriamento do que Y. enterocolitica e L. monocytogenes. Portanto, S. enterica deve ser priorizada em programas de monitoramento e controle ao abate. Os sorovares de Salmonella variam entre matadouros e apresentam diferenças significativas na resistência a antimicrobianos. Matadouros de suínos que apresentam medianas de MAT e Enterobacteriaceae num período de monitoramento podem apresentar também prevalências mais de altas de presença de S. enterica. Entretanto, há uma alta variabilidade na frequência de S. enterica entre dias de abate, e nem sempre há relação entre essa frequência e a contagem de indicadores higiênico-sanitários determinados num determinado dia.(AU)

Impacto del consumo de carne magra de cerdo sobre el riesgo cardiovascular / The impact of lean pork meat consumption on cardiovascular risk

Resumen Introducción: El valor nutritivo de las proteínas derivadas de la carne magra de cerdo ha cambiado ostensiblemente con la tecnificación en la producción y la posibilidad de obtener productos que conserven un alto valor nutritivo. No obstante, en nuestro medio su consumo se ha estigmatizado por un posible aumento de riesgo cardiovascular. Objetivo: Evaluar el impacto del consumo de la carne magra de cerdo sobre algunos parámetros antropométricos y bioquímicos de riesgo cardiovascular. Métodos: Se realizó un estudio de seguimiento a un grupo de 47 personas sanas que consumieron 200 gramos de carne magra de cerdo durante un periodo de ocho semanas, durante las cuales se valoraron parámetros bioquímicos, antropométricos, nutricionales y de riesgo cardiovascular. Resultados: Se observó que, tanto a las cuatro como a las ocho semanas, los niveles de colesterol LDL y triglicéridos no variaron. No obstante, los niveles de colesterol HDL y los micronutrientes zinc, hierro y vitamina B12 aumentaron en plasma luego de ocho semanas de consumo de carne magra de cerdo. De igual forma, marcadores metabólicos, como la adiponectina y el IGF-1, incrementaron luego de ocho semanas de consumo. Conclusiones: De acuerdo con estas observaciones la carne magra de cerdo puede mejorar el aporte de algunos micronutrientes y parámetros metabólicos sin que se haya evidenciado un efecto adverso sobre ciertos parámetros de riesgo cardiovascular en individuos sanos.

Abstract Introduction: The nutritional value of proteins derived from lean pork meat has essentially changed with the introduction of technology in the production and the possibility of obtaining products that retain a high nutritional value. However, its consumption has been stigmatised in this country due to a possible increase in cardiovascular risk. Objective: To evaluate the impact of consuming lean pork meat on some anthropometric and biochemical parameters of cardiovascular risk. Methods: A follow-up study was conducted on a population of 47 healthy subjects that consumed 200 grammes of lean pork meat for a period of 8 weeks. An evaluation was made of some biochemical, anthropometric, nutritional and cardiovascular risk parameters. Results: No changes were observed in the LDL-cholesterol or triglyceride levels. However, the plasma levels of HDL-cholesterol, as well as those of micronutrients such as zinc, iron and vitamin B12, increased after 8 weeks of consuming lean pork meat. Furthermore, metabolic markers, like adiponectin and IGF-1, also increased after eight weeks of consumption. Conclusions: According to these observations, lean pork meat may improve the supply of some micronutrients, as well as some metabolic parameters, with no evidence of any adverse effects on certain cardiovascular risk factors in healthy individuals.

Efecto de la sustitución de grasas en salchichas de tilapia roja (Oreochromis sp.) por una mezcla de piel de cerdo y fibra de quinua / Effect of fat replacement in red tilapia sausages (Oreochromis sp.) with a mixture of pork skin and quinoa fiber

RESUMEN La disminución del consumo de grasas saturadas aportadas por los alimentos de origen animal y la búsqueda de alimentos más sanos es una tendencia, a nivel mundial. La producción de tilapia en Colombia ha venido en franco crecimiento en las últimas décadas, lo cual, plantea la necesidad de búsqueda de alternativas para su procesamiento. Se evaluó la sustitución de grasas por una mezcla de piel de cerdo, agua y fibra de quinua (PCFQ) en salchichas de filete de tilapia. Se determinó la composición química de las salchichas elaboradas, el contenido calórico, el pH, las coordenadas de color CIELab, las pérdidas de humedad por cocción, la estabilidad de la emulsión, el perfil de textura y se estableció la apreciación sensorial. La adición de PCFQ conllevó a un aumento en la humedad y en las proteínas totales, gracias a la capacidad de retención de agua de la fibra de quinua. La salchicha con mayor adición de PCFQ (20%) obtuvo un 48,2% menos de grasas, un 32,3% menos de calorías y un 31,1% de pérdida de humedad por cocción, con relación a la salchicha control. Se obtuvieron emulsiones cárnicas más estables, con buenos parámetros de perfil de textura - TPA. Con relación a los parámetros sensoriales, no se apreciaron diferencias significativas entre las salchichas elaboradas y la salchicha control. Por lo anterior, se concluye que, la mezcla, se puede usar como sustituto de grasas en la elaboración de salchichas de filete de tilapia, sin afectar sus propiedades fisicoquímicas y sensoriales.

ABSTRACT The decrease in the consumption of saturated fats provided by animal foods and the search for healthier foods is a worldwide trend. Tilapia production in Colombia has been growing rapidly in recent decades, which raises the need to find alternatives for processing. The substitution of fats for a mixture of pork skin, water and quinoa fiber (PCFQ) in tilapia fillet sausages was evaluated. The chemical composition of the processed sausages, the caloric content, the pH, the CIELab color coordinates, the cooking moisture losses, the emulsion stability, the texture profile and the sensory assessment were determined. The addition of PCFQ led to an increase in moisture and total proteins, thanks to the water retention capacity of quinoa fiber. The sausage with the highest PCFQ addition (20%), obtained 48.2% less fat, 32.3% less calories and 31.1% loss of moisture from cooking compared to the control sausage. More stable meat emulsions were obtained with good texture profile parameters -TPA. Regarding sensory parameters, no significant differences were observed between processed sausages and control sausage. Therefore, it is concluded that the mixture can be used as a fat substitute in the preparation of tilapia fillet sausages, without affecting its physicochemical and sensory properties.

Determinação da presença de Salmonella spp. em carcaças suínas ao abate / Determination of Salmonella spp. presence in pig carcasses on slaughter

Este estudo apresenta os resultados de uma pesquisa aplicada em uma empresa brasileira exportadora de produtos de origem animal, para determinar a presença de Salmonella em meias carcaças de suínos na fase final do abate. O procedimento metodológico empregado constituiu-se na aplicação de suabes em áreas de 10 cm2 respectivamente no pernil, lombo e papada de trezentas meias carcaças. Determinou-se a presença de salmonelas em sete (2,33%) amostras coletadas. O baixo isolamento de Salmonella nas carcaças resfriadas indica a boa condução da tecnologia de abate no frigorífico.

This study presents the results of a research applied in a Slaughterhouse that exports products of animal origin, to determine the presence of Salmonella in pig carcasses. The methodological procedure used consisted of applying swabs in areas of 10 cm2 respectively on the ham, loin and double chin of three hundred half carcasses. The presence of Salmonella in seven (0.017%) samples was determined. The low isolation of Salmonella indicates the good slaughtered of carcasses.

DETERMINAÇÃO DA PRESENÇA DE Salmonella spp. EM CARCAÇAS SUÍNAS AO ABATE / DETERMINATION OF Salmonella spp. PRESENCE IN PIG CARCASSES ON SLAUGHTER

Este estudo apresenta os resultados de uma pesquisa aplicada em uma empresa brasileira exportadora de produtos de origem animal, para determinar a presença de Salmonella em meias carcaças de suínos na fase final do abate. O procedimento metodológico empregado constituiu-se na aplicação de suabes em áreas de 10 cm2 respectivamente no pernil, lombo e papada de trezentas meias carcaças. Determinou-se a presença de salmonelas em sete (2,33%) amostras coletadas. O baixo isolamento de Salmonella nas carcaças resfriadas indica a boa condução da tecnologia de abate no frigorífico

This study presents the results of a research applied in a Slaughterhouse that exports products of animal origin, to determine the presence of Salmonella in pig carcasses. The methodological procedure used consisted of applying swabs in areas of 10 cm2 respectively on the ham, loin and double chin of three hundred half carcasses. The presence of Salmonella in seven (0.017%) samples was determined. The low isolation of Salmonella indicates the good slaughtered of carcasses

Determination of mequindox and its metabolite in pork luncheon meat by ultra-performance liquid chromatography/triple qudrupole tandem mass spectrometry / 公共卫生与预防医学

Objective To establish a reliable pretreatment method for the detection of mequindox and its metabolite in pork luncheon meat by ultra-performance liquid chromatography/triple qudrupole tandem mass spectrometry. Methods Samples were extracted with ethyl acetate, and the results of purification and enrichment by PAX and PEP solid-phase extraction columns were analyzed. Acetonitrile/methanol (3:11) - 0.1% formic acid water was used as the mobile phase, and Shimadzu Inertsil ODS-3-column (3µm, 2.1 × 100mm) chromatographic columns were used for qualitative and quantitative analysis using the multi-reaction detection positive ion mode. Results The results showed that PEP cartridge had good recovery rate. The detection limit of mequindox was 0.10µg/kg, and limit of quantitation was 0.30µg/kg. The average recoveries for spiked levels of 0.33, 0.83, and 1.65µg/kg were 127%, 72.0%, and 60.1%, respectively. The detection limit of 2-quinoxalinecarboxylic acid was 0.10µg/kg, and limit of quantitation was 0.40µg/kg. The average recoveries for spiked levels of 0.42, 1.05, and 2.1µg/kg were 125%, 99.0%, and 60.9%, respectively. Conclusion This method is suitable for the determination of mequindox and its metabolite 2-quinoxalinecarboxylic acid in luncheon meat.

Uncertainty evaluation of total arsenic in pork by inductively coupled plasma mass spectrometry / 上海预防医学

Objective To make uncertainty evaluation of total arsenic in pork by using the national food safety standard "GB 5009.11-2014 determination of total arsenic and inorganic arsenic in food", and discuss the influence of each uncertainty component on the determination results so as to improve the accuracy of the experimental results. Methods The uncertainty sources that affected the measurement results in the measurement process, including repeatability measurement, sample weighing, sample dilution, standard concentration, standard curve and so on were evaluated.The uncertainty introduced by the repeatability measurement was evaluated by class A, the uncertainty caused by other factors was evaluated by class B, and the phase was calculated according to each component.The synthetic standard uncertainty and the relative expanded uncertainty were discussed, and so were the influence of the uncertainty components on the measurement results. Results According to the contribution of uncertainty from large to small was the sample standard concentration, standard curve, repeatability determination, sample weighing and sample dilution.The calculated relative composite standard uncertainty was 0.0405, and the relative expanded uncertainty was 0.081 (k=2). Conclusion The experimental results show that the concentration of standard substance has a great influence on the measurement process, so it is necessary to standardize the dilution process and simplify the dilution procedure to improve the accuracy of measurement results.

Disponibilidad de carne vacuna y porcina en países de Suramérica en las últimas seis décadas / Availability of Beef and Pork in South American Countries, in the Last Six Decades

Antecedentes: el conocimiento de la producción y disponibilidad de carne vacuna y porcina en los territorios nacionales es de vital interés en el campo de la nutrición humana, porque la disponibilidad se constituye en un factor primordial en la elección y consumo de este alimento entre la población. Objetivo: efectuar un análisis comparativo relacionado con el suministro de carne vacuna y porcina en países de Suramérica desde 1961 hasta 2019. Materiales y métodos: para el análisis de la información se utilizó el modelo lineal general empleando la técnica multivariada de la varianza con contraste canónico de tipo ortogonal, análisis de clúster y estadística descriptiva exploratoria de tipo unidimensional. Resultados: Argentina presentó diferencia altamente significativa en la disponibilidad de carne vacuna para su población, respecto a los demás países de Suramérica (p<0,0001). Paraguay es el país con mayor disponibilidad de carne de cerdo. El país de menor participación de fuentes cárnicas vacunas y porcinas es Perú. Conclusiones: existe una gran divergencia entre algunos países de Suramérica en la cantidad de suministro cárnico proveniente del vacuno y del cerdo.

Background: The production and availability of beef and pork meat in the countries of South America is of vital interest in the field of human nutrition because availability is a primary factor in the choice and consumption of this food among the population. Objective: To carry out a comparative analysis related to the supply of beef and pork in South American countries in the last six decades, from 1961 through 2019. Materials and Methods: For the analysis of the information, the general linear model was used using the multivariate variance technique (MANOVA) with canonical contrast of orthogonal type, cluster analysis and exploratory descriptive statistics of a one-dimensional type. Results: Argentina presented a highly significant difference in the availability of beef for its population, compared to other countries in South America (p <0.0001). Paraguay is the country with the highest availability of pork. The country with the least sources of beef and pork is Peru. Conclusions: There is a great divergence among countries of South America in the amount of available meat supply from beef and pork.

Prevailing Marketing Practices and Consumer Preference for Pork in Bareilly City

Present study was conducted using purposive sampling technique to identify prevailing marketing practices and consumer preference for pork in Bareilly city. The study revealed that majority of retailers come under middle age group and belong to lower socio-economic strata. Facilities of chiller, deep freezer, disinfectant and packaging and labeling were not available at any retail shops. Majority of respondent sold 30-35kg pork/day with higher frequency of selling at morning within 4-5 hrs of slaughter. Problems faced by retailers were poor financial conditions and lack of marketing chain. Pork retailers required training and aids related to pork business from government. Majority of consumers at Bareilly city belongs to the lower socio-economic strata. Majority of individuals purchased pork at least 1-2 times per week, most of them purchased at morning time. Most of consumer preferred ham cut, purchased meat from road side stalls immediately after slaughter for preparing dishes from pork and preferred stewing. Finally, it can be concluded that pork was sold through unorganized sector, both consumers and retailers were not aware about quality and safety of pork and meager value chain exist for pork business at Bareilly city

Isolation of Salmonella Typhimurium, Listeria monocytogenes and coagulase-positive Staphylococcus from salami sold at street fairs in Porto Alegre, Brazil / Isolamento de Salmonella Typhimurium, Listeria monocytogenes e Staphylococcus coagulase positiva de salames comercializados em feiras livres de Porto Alegre, Brasil

Salami is a ready-to-eat (RTE) product frequently purchased at street fairs in Porto Alegre. Salmonella enterica, Listeria monocytogenes, and coagulase-positive Staphylococcus (CPS) are important causes of foodborne disease and can be transmitted through the consumption of RTE foods. The aim of this study was to evaluate the presence of these pathogens in salami sold at street fairs. Ninety salami samples from three commercial brands available at street fairs were analyzed by routine bacteriological methods for Salmonella spp. and Listeria spp., as well as enumeration of CPS. In addition, two samples from each commercial brand were analyzed for water activity (aw). Samples of brand A showed aw values (0.938 and 0.942) above those set by the legislation, while brand B (0.849 and 0.860) and brand C (0.826 and 0.854) were compliant. Microbiological analyses showed that 67.7% were negative to all investigated bacteria. Salmonella Typhimurium was isolated from 4.4% (4/90) of salami samples, all from commercial brand A. ­Listeria monocytogenes was detected in 3.3% (3/90) of samples, from commercial brands B and C. Moreover, 7.7% (7/90) of samples contained CPS populations non-compliant with legislation. Although the great majority of salami sold at street fairs of Porto Alegre was compliant with standards, S. enterica, L. monocytogenes, and CPS ≥ 5 × 103 cfu.g-1 could be found in this RTE product. Therefore, control measures in the processing industry and consumer's education about foodborne illness prevention should be maintained.(AU)

Salame é um alimento pronto para o consumo frequentemente adquirido pela população em feiras livres de Porto Alegre. Salmonella enterica, Listeria monocytogenes e Staphylococcus coagulase positiva são importantes causas de doenças transmitidas por alimentos e podem ser veiculadas por alimentos prontos para o consumo. O objetivo desse estudo foi avaliar a presença desses patógenos em salames vendidos em feiras livres. Noventa amostras de salame pertencentes a três marcas comerciais foram analisados por métodos bacteriológicos de rotina quanto à presença de Salmonella spp. e Listeria spp., bem como enumeração de Staphylococcus coagulase positiva (SCP). Além disso, foi determinada a Atividade de Água (aw) de duas amostras de cada marca comercial. Amostras da marca A apresentaram valores de aw (0,938 e 0,942) acima do permitido na legislação, enquanto as amostras da marca B (0,849 e 0,860) e C (0,826 e 0,854) não violaram esse parâmetro. A análise microbiológica demonstrou que 67,7% das amostras foram negativas para todas as bactérias investigadas. Salmonella Typhimurium foi isolada de 4,4% (4/90) das amostras de salame, todas da marca comercial A. Listeria monocytogenes foi detectada em 3,3% (3/90) das amostras das marcas B e C. Além disso, 7,7% (7/90) das amostras apresentaram SCP acima do número permitido pela legislação. Apesar da grande maioria dos salames comercializados em feiras livres estarem de acordo com a legislação, S. enterica, L. monocytogenes e SCP ≥ 5 × 103 cfu.g-1 podem estar presentes nesse alimento pronto para o consumo. Dessa forma, o controle nas indústrias e a educação dos consumidores sobre a prevenção de doenças transmitidas por alimentos devem ser mantidos.(AU)

How does the added fat source affect sensory quality of sheep and goat pâtés? / Como a fonte de gordura adicionada afeta a qualidade sensorial de patês de ovinos e caprinos?

ABSTRACT: Sensory quality of sheep and goat pâtés with different sources and percentage of fat (10% or 30%, and pork belly or olive oil) were evaluated. A trained taste panel performed sensory analysis and consumers were consulted to perceive their preferences. Generalised Procrustes Analysis was used to test the differences found by panellists. Panellists were able to find sensory differences between sheep and goat pâtés, and also fat percentages. Goat pâtés had higher values of juiciness and sheep pâtés had higher values of taste intensity. Ten percent pork belly fat pâtés had the highest values of colour and cohesiveness attributes and also aroma intensity, while 30% olive oil pâtés had the highest values of texture attributes, except cohesiveness. Although, differences between pâtés were found by panellists, consumers had no particular preference for one of them.

RESUMO: Avaliou-se a qualidade sensorial de patês de carne de ovelhas e cabras com diferentes fontes e percentagem de gordura (10% ou 30%, e barriga de porco ou azeite). Um painel de provadores treinado realizou análise sensorial e foram consultados consumidores para perceber as suas preferências. A análise generalizada de Procrustes foi usada para testar as diferenças encontradas pelos provadores. Os painelistas conseguiram encontrar diferenças sensoriais entre os patês de ovelhas e cabras e também percentagens de gordura. Os patês de cabra apresentaram valores mais elevados de suculência e os patês de ovelhas apresentaram maiores valores de intensidade de sabor. Patês com 10% de gordura de barriga de porco tiveram os maiores valores para os atributos de cor e coesividade e também intensidade de aroma, enquanto patês com 30% de azeite apresentaram os maiores valores para os atributos de textura, exceto coesividade. Embora as diferenças entre os patês tenham sido encontradas pelos membros do painel, os consumidores não mostraram uma preferência particular por um deles.

Systematic study of the quality and safety of chilled pork from wet markets, supermarkets, and online markets in China / 浙江大学学报（英文版）（B辑：生物医学和生物技术）

Background: With increasing media coverage of food safety incidents, such as that of clenbuterol residues in pork, food safety has become a major public health concern in China. Rapidly developing online markets attract increasing numbers of Chinese consumers to purchase food on the Internet. However, the quality and safety of food sold online are uncertain and are less reported on. Objective: This research aimed to systematically study the quality and safety of chilled pork from wet markets, supermarkets, and online markets in China. Results: The chilled pork samples from online markets were fresher than those from wet markets and supermarkets based on the surface redness (a* value). Chilled pork contained high levels of nutritional elements, especially the magnesium and phosphorus levels in samples from online markets. The levels of heavy metal element residues and veterinary drug residues in all chilled pork samples were within the standards limits. In addition, huge differences existed in the quality and freshness of the chilled pork samples from online markets according to principal component analysis (PCA). Conclusions: Most chilled pork sold in Chinese markets was qualified and safe. It is necessary to establish an effective online market supervision system for chilled pork.

Screening and quantification of 16 β-lactam antibiotics in pork by UPLC-Q-Orbitrap / 预防医学

Objective@#To screen and quantify 16 kinds of β-lactam antibiotics in pork by high performance liquid chromatography-quadrupole/electrostatic field orbit trap mass spectrometry（UPLC-Q-Orbitrap）.@*Methods@#The pork samples were extracted by ultrasound with acetonitrile，then the supernatant was centrifuged and purified by HLB solid phase extraction column. The analytes were separated by Waters HSS T3 column（100 mm×2.1 mm，1.8 μm）with gradient elution. Mass spectrometry adopted positive ion scanning and targeted SIM/dd-MS2 monitoring mode to complete the separation of analytes in samples and mass spectrometry analysis within 10 minutes. The chromatographic retention time and fragments in mass spectrometry were compared with prepared standards to determine whether the samples contained the antibiotics tested，then the positive samples were quantified.@*Results@#The 16 kinds of β-lactam antibiotics had good linear relationship in the range of 5-400 ng/mL（all the correlation coefficients >0.99）. The detection limits ranged from 0.08 μg/kg to 0.41 μg/kg，recovery rate ranged from 85.5% to 116.7%，and relative standard deviation（RSD）ranged from 3.6% to 12.8%. One of twenty pork samples detected was found penicillin G（28 μg/kg）and ampicillin（18.5 μg/kg）.@*Conclusion@#UPLC-Q-Orbitrap has high resolution and can reduce matrix interference to improve the accuracy. This method is simple，fast and efficient，thus can be used to screen and quantify β-lactam antibiotics in pork.