Veterinary sanitary assessment of mutton after application of antihelminth feed additive with albendazole / Avaliação sanitária veterinária de carneiro após aplicação de aditivo anti-helmíntico com albendazol

Abstract This study assessed the anthelminthic feed additive albendazole effect on the main indicators of the quality of sheep meat obtained from infected and deworming animals. A total of 20 heads of Akzhaik meat and wool sheep (i.e. 2 years of age, of different sex) were used in a 20-day experiment and 2 groups of 10 heads were formed (n = 4). The sheep were fed with the basic diet (i.e. control, group CON), without adding anything, and the second group was fed the basic diet orally with the addition of a dose of 1.2 g / head (an experimental group). At the end of the experiment, a control slaughter was carried out from each group in order to study the biochemical composition of meat and its quality. The anthelmintic feed additive albendazole did not have a significant effect on the indicators (organoleptic and physicochemical) of meat quality (P> 0.04). However, the ratio of fat and ash in the meat of the control group has differences in indicators and is reduced by 24.81% and 0.03%, respectively. The drug had a significant effect on the biological value of meat in the experimental group, where there is a higher content of essential amino acids (P = 0.06), nonessential (P = 0.05) concentrations in comparison with the CON groups. The results obtained show that the meat of the experimental groups of sheep, when using the anthelminthic feed additive albendazole, did not have a significant effect on organoleptic parameters, but significantly positively influenced the metabolism, live weight gain and biological value of meat.

Resumo Este estudo avaliou o efeito do aditivo anti-helmíntico albendazol sobre os principais indicadores de qualidade da carne ovina obtida de animais infectados e desparasitados. Um total de 20 cabeças de carne Akzhaik e ovelhas de lã (ou seja, 2 anos de idade, de sexo diferente) foi usado em um experimento de 20 dias e dois grupos de 10 cabeças foram formados (n = 4). As ovelhas foram alimentadas com dieta básica (ou seja, controle, grupo CON), sem adicionar nada, e o segundo grupo foi alimentado com dieta básica por via oral com a adição de uma dose de 1,2 g / cabeça (um grupo experimental). Ao final do experimento, foi realizado um abate controle de cada grupo para estudar a composição bioquímica da carne e sua qualidade. O aditivo anti-helmíntico albendazol não teve efeito significativo sobre os indicadores (organolépticos e físico-químicos) de qualidade da carne (P > 0,04). No entanto, a proporção de gordura e cinzas na carne do grupo de controle tem diferenças nos indicadores e é reduzida em 24,81% e 0,03%, respectivamente. A droga teve efeito significativo sobre o valor biológico da carne no grupo experimental, onde há maior teor de aminoácidos essenciais (P = 0,06), concentrações não essenciais (P = 0,05) em comparação com os grupos CON. Os resultados obtidos mostram que a carne dos grupos experimentais de ovinos, ao utilizar o aditivo anti-helmíntico albendazol, não teve efeito significativo nos parâmetros organolépticos, mas influenciou positivamente de forma significativa no metabolismo, ganho de peso vivo e valor biológico da carne.

Veterinary sanitary assessment of mutton after application of antihelminth feed additive with albendazole

Abstract This study assessed the anthelminthic feed additive albendazole effect on the main indicators of the quality of sheep meat obtained from infected and deworming animals. A total of 20 heads of Akzhaik meat and wool sheep (i.e. 2 years of age, of different sex) were used in a 20-day experiment and 2 groups of 10 heads were formed (n = 4). The sheep were fed with the basic diet (i.e. control, group CON), without adding anything, and the second group was fed the basic diet orally with the addition of a dose of 1.2 g / head (an experimental group). At the end of the experiment, a control slaughter was carried out from each group in order to study the biochemical composition of meat and its quality. The anthelmintic feed additive albendazole did not have a significant effect on the indicators (organoleptic and physicochemical) of meat quality (P> 0.04). However, the ratio of fat and ash in the meat of the control group has differences in indicators and is reduced by 24.81% and 0.03%, respectively. The drug had a significant effect on the biological value of meat in the experimental group, where there is a higher content of essential amino acids (P = 0.06), nonessential (P = 0.05) concentrations in comparison with the CON groups. The results obtained show that the meat of the experimental groups of sheep, when using the anthelminthic feed additive albendazole, did not have a significant effect on organoleptic parameters, but significantly positively influenced the metabolism, live weight gain and biological value of meat.

Resumo Este estudo avaliou o efeito do aditivo anti-helmíntico albendazol sobre os principais indicadores de qualidade da carne ovina obtida de animais infectados e desparasitados. Um total de 20 cabeças de carne Akzhaik e ovelhas de lã (ou seja, 2 anos de idade, de sexo diferente) foi usado em um experimento de 20 dias e dois grupos de 10 cabeças foram formados (n = 4). As ovelhas foram alimentadas com dieta básica (ou seja, controle, grupo CON), sem adicionar nada, e o segundo grupo foi alimentado com dieta básica por via oral com a adição de uma dose de 1,2 g / cabeça (um grupo experimental). Ao final do experimento, foi realizado um abate controle de cada grupo para estudar a composição bioquímica da carne e sua qualidade. O aditivo anti-helmíntico albendazol não teve efeito significativo sobre os indicadores (organolépticos e físico-químicos) de qualidade da carne (P > 0,04). No entanto, a proporção de gordura e cinzas na carne do grupo de controle tem diferenças nos indicadores e é reduzida em 24,81% e 0,03%, respectivamente. A droga teve efeito significativo sobre o valor biológico da carne no grupo experimental, onde há maior teor de aminoácidos essenciais (P = 0,06), concentrações não essenciais (P = 0,05) em comparação com os grupos CON. Os resultados obtidos mostram que a carne dos grupos experimentais de ovinos, ao utilizar o aditivo anti-helmíntico albendazol, não teve efeito significativo nos parâmetros organolépticos, mas influenciou positivamente de forma significativa no metabolismo, ganho de peso vivo e valor biológico da carne.

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)

Effect of carotenoid pigments extracted from papaya epicarp (Carica papaya) on the characteristics of Frankfurt sausages

The industrialization of papaya generates a large amount of organic waste, which is rich in antioxidant compounds, especially carotenoids. The purpose of the present article was to study the influence of carotenoid pigments extracted from the papaya epicarp as a partial substitute for nitrites in Frankfurt sausages. Four concentrations of lipid extract of papaya epicarp were analyzed in said sausages. While the control sample had 0 % substitution, 25 %, 50 % and 75 % substitution of nitrite was added to the other samples. The sausages were kept at 6 ± 2 °C for 30 days. The chemical composition, pH, water holding capacity, water activity, emulsion stability, color coordinates, texture profile and sensory appearance were analyzed, and for the sausage that presented the best physicochemical parameters, the stability in the time at 0, 10, 20 and 30 days of storage. It was obtained that adding the papaya epicarp extract to a concentration of 25 % did not affect the physicochemical parameters. In addition, the texture and color characteristics, as well as the sensory evaluation showed the best results for said concentration, guaranteeing stability up to a period of 30 days of storage under vacuum packing conditions and under refrigeration (6 ± 2 °C). A new alternative is proposed to minimize the negative action of nitrites in analyzed Frankfurt sausages, replacing them with antioxidant compounds obtained from a raw material of vegetable origin.

La industrialización de la papaya genera residuos orgánicos, ricos en compuestos antioxidantes, especialmente, en carotenoides. El objetivo de la presente investigación fue estudiar la influencia de los pigmentos carotenoides extraídos de epicarpio de la papaya, como sustituto parcial de los nitritos en salchichas Frankfurt. En dichos embutidos, se analizaron cuatro concentraciones de extracto lipídico de epicarpio de papaya; mientras que la mezcla control tenía 0 % de sustitución, se añadió 25, 50 y 75 % de reemplazo de nitrito a las otras muestras. Las salchichas se mantuvieron a 6 ± 2 °C durante 30 días. Se analizó la composición química, el pH, la capacidad de retención de humedad, la actividad de agua, la estabilidad de la emulsión, las coordenadas de color, el perfil de textura y la apariencia sensorial y para el embutido que presentó los mejores parámetros fisicoquímicos, la estabilidad en el tiempo a 0, 10, 20 y 30 días de almacenamiento. Se obtuvo que la adición del extracto de epicarpio de papaya a una concentración del 25 % no afectó los parámetros fisicoquímicos. Además, las características de textura y color, así como la evaluación sensorial, mostraron los mejores resultados para dicha concentración, garantizando la estabilidad, hasta un periodo de 30 días de almacenamiento, en condiciones de envasado al vacío y en refrigeración (6 ± 2°C). Se propone una nueva alternativa para minimizar la acción negativa de los nitritos en las salchichas Frankfurt, sustituyéndolos por compuestos antioxidantes, obtenidos a partir de una materia prima de origen vegetal.

Comprehensive evaluation of abattoirs with no Hazard Analysis Critical Control Point plan in Tucumán,Argentina / Evaluación integral de frigoríficos sin un plan de análisis de peligros y puntos críticos de control en Tucumán, Argentina

Abstract This work focused on the comprehensive study of two provincial transit abattoirs inTucumán, Argentina, with no Hazard Analysis Critical Control Point (HACCP) plan. Visits (n = 20)were conducted between 2016 and 2018 during the operational and post-operational processes.Risk was estimated and the bacteriological analysis of carcass and environmental samples wasperformed. Risk estimation showed the predominance of high risk in both abattoirs. The maindeviations from the HACCP plan were: deficient building conditions, deficient workflow, lack of sectorization of changing rooms and bathrooms, lack of implementation of Standardized Sanitary Operational Procedures, and no food safety training of workers. The counts of indi-cator microorganisms from both abattoirs were not significant. Salmonella spp. was isolated from 7.5% carcass and 7.3% environmental samples. The Salmonella serovars identified were Cerro, Corvallis, Havana and Agona. Shiga toxin (stx) genes were detected in 24.4% carcass and 30.9% environmental samples. The isolates were characterized as Escherichia coli O8:H7/stx1, O116:H49/stx2 and O136:H40/stx2. Based on these results, it would be possible to implement an improvement plan in Tucumán abattoirs together with the local health authorities. Still, the need to work jointly with the sanitary authority in search of a unique sanitary standard for Argentina remains unaddressed.

Resumen Este trabajo se centró en el estudio integral de dos frigoríficos de tránsito provincial en Tucumán, Argentina, carentes de un plan de análisis de peligros y puntos críticos de control (HACCP, por sus siglas en inglés). Las visitas (n = 20) se realizaron entre 2016 y 2018 durante los procesos operativos y posoperativos. Se realizó la estimación del riesgo y el análisis bacteriológico de medias reses y muestras ambientales. La estimación del riesgo demostró un predominio de riesgo alto en ambos frigoríficos. Las principales desviaciones del plan HACCP fueron las deficientes condiciones edilicias, un inadecuado flujo de trabajo, la falta de sectorización de vestuarios y banños, una implementación nula de procedimientos operativos estandarizados de saneamiento y una insuficiente capacitación en seguridad alimentaria de los operarios. Los recuentos de microorganismos indicadores de ambos frigoríficos no presentaron diferencias significativas. Salmonella spp. se aisló del 7,5% de muestras de medias reses y del 7,3% de muestras ambientales. Se identificaron las siguientes serovariedades de Salmonella: Cerro, Corvallis, Havana y Agona. Se detectaron genes de toxina Shiga (sfx) en el 24,4% de las muestras de medias reses y en el 30,9% de las muestras ambientales. Los aislamientos se caracterizaron como Escherichia coli O8:H7/sfx1, O116:H49/sfx2 y O136:H40/sfx2. Teniendo en cuenta estos resultados, sería posible implementar un plan de mejoramiento en frigoríficos de Tucumán conjuntamente con las autoridades locales de salud. Aun así, sigue sin abordarse la necesidad de trabajar en vinculación con las autoridades sanitarias en la búsqueda de una norma integrada única para Argentina.

Microbial Load, Antibiotic Resistant Bacteria and Antibiotic Residues in Broiler Chicken

Chicken meat is highly preferred protein food worldwide. To meet the demand, huge poultry farms are established and using antibiotics as prophylaxis and treatment against the bacterial diseases. Uncontrolled usage of antibiotics has led to development of antibiotic resistance in poultry and antibiotic residues in poultry chicken. Fifty one chicken meat samples were collected from various retail outlets. Antibiotic residues were quantified by HPLC, total microbial load was measured by growth of bacteria on growth medium and antibiotic resistant profile of Escherichia coli, Salmonella spp, Staphylococcus aureus and Campylobacter spp was determined by well diffusion method. Except neomycin, all tested antibiotics were present in the range of 10-978 ppm, the average microbial load was in the range log 10 of 7.32 per gram of chicken sample, E. coli, Salmonella spp, Staphylococcus aureus and Campylobacter spp were resistant to several antibiotics studied. Hence there is a need of appropriate usage of antibiotics in poultry and proper handling of chicken during farming and slaughtering.

Polimorfismo no gene PNPLA3 e o consumo de carne vermelha aumentam o risco de fibrose em pacientes com DHGNA comprovado por biópsia em acompanhamento médico em um centro terciário no Sudoeste do Brasil / Pnpla3 gene polymorphism and red meat consumption increased fibrosis risk in nash biopsy-proven patients under medical follow-up in a tertiary center in southwest brazil

ABSTRACT Background: Recent studies show an increase in nonalcoholic fatty liver disease (NAFLD) in populations with higher consumption of red meat, processed and cooked at high temperatures. On the other hand, the single nucleotide polymorphism rs738409 in the Patatin-like phospholipase domain containing 3 (PNPLA3) gene has been implicated in susceptibility to NAFLD and liver fibrosis. However, the synergistic effect between red meat consumption and the PNPLA3 gene polymorphism in NAFLD has not yet been evaluated. Objective: To evaluate the association between the presence of the polymorphism in the PNPLA3 gene and the consumption of macronutrients, including meat consumption and its cooking method among NAFLD patients. Methods: This was a cross-sectional study with 91 patients diagnosed with NAFLD by liver biopsy with genotyping for the polymorphism in the PNPLA3 gene were included. The consumption of calories and macronutrients was verified using the semi-quantitative food frequency questionnaire and the specific questionnaire on meat consumption. PNPLA3 gene polymorphism was analyzed by real-time polymerase chain reaction (RT-PCR) and anthropometric evaluation was realized. Results: The mean BMI was 32.38±4.58 kg/m² and the waist circumference was 107±10 cm. On liver biopsy, 42% of patients had significant fibrosis (F≥2). The odds ratio of F≥2 was 2.12 for the GG group and 1.54 for the CG group, compared to the CC group. The mean caloric intake was 1170±463.20 kcal/d. The odds ratio in the CC group concerning high red meat consumption in comparison to low consumption was 1.33. For white meat, the odds ratio was 0.8 when comparing high and low intake, also in the CC group. Conclusion: High red meat intake and PNPLA3 gene polymorphism seem to synergistically affect NAFLD and liver fibrosis, requiring confirmation in a larger number of patients and in different populations.

RESUMO Contexto: Estudos recentes mostram um aumento da doença hepática gordurosa não alcoólica (DHGNA) em populações com maior consumo de carne vermelha, processada e cozida em altas temperaturas. Por outro lado, o polimorfismo rs738409 no gene Patatin-like fosfolipase contendo 3 (PNPLA3) tem sido implicado na suscetibilidade à DHGNA e fibrose hepática. No entanto, o efeito sinérgico entre o consumo de carne vermelha e o polimorfismo no gene PNPLA3 na DHGNA ainda não foi avaliado. Objetivo: Avaliar a associação entre a presença do polimorfismo no gene PNPLA3 e o consumo de macronutrientes, incluindo o consumo de carne e seu modo de cozimento em pacientes com DHGNA. Métodos: Realizamos um estudo transversal com 91 pacientes diagnosticados com DHGNA por biópsia hepática e genotipados para o polimorfismo no gene PNPLA3. O consumo de calorias e macronutrientes foi verificado por meio do questionário de frequência alimentar semi-quantitativo (QFA) e do questionário específico sobre consumo de carnes. O polimorfismo no gene PNPLA3 foi analisado por reação em cadeia da polimerase em tempo real (RT-PCR) e a avaliação antropométrica foi realizada. Resultados: O índice de massa corporal médio foi de 32,38±4,58 kg/m² e a circunferência da cintura foi de 107±10 cm. Na biópsia hepática, 42% dos pacientes apresentavam fibrose significativa (F≥2). O odds ratio de F≥2 foi de 2,12 para o grupo GG e 1,54 para o grupo GC, comparado ao grupo CC. A ingestão calórica média foi de 1.170±463,20 kcal/d. O odds ratio para alto consumo de carne vermelha no grupo CC em comparação ao baixo consumo foi de 1,33. Para a carne branca, este valor foi de 0,8 ao comparar o alto e o baixo consumo, também no grupo CC. Conclusão: A alta ingestão de carne vermelha e o polimorfismo no gene PNPLA3 parecem afetar sinergicamente a DHGNA e a fibrose hepática, necessitando de confirmação em maior número de pacientes e em diferentes populações.

Consumo de carnes por adultos e idosos de uma cidade de colonização alemã do sul do Brasil: estudo de base populacional / Meat consumption by adults and the elderly in a city colonized by Germans in the south of Brazil: a population-based study

Resumo O consumo excessivo de carnes, em especial as vermelhas e processadas, está associado ao aumento da morbi-mortalidade. O padrão de consumo de carnes varia no Brasil e no mundo influenciado por fatores econômicos e culturais. O estudo buscou analisar o consumo de carnes por adultos e idosos de uma cidade de colonização alemã do sul do Brasil. Trata-se de estudo populacional seccional. Foram coletados dados sociodemográficas e de consumo de carne por Questionário de Frequência Alimentar previamente validado. Foram analisadas as frequências, e as quantidades por tipo de carne e processamento. A associação entre o consumo excessivo de carne e as variáveis de estudo foi estimada por Razão de Prevalência. Entre os 1.941 participantes, a média de carne consumida foi de 250 g/dia, sendo a carne não processada branca (138 g/dia) a mais consumida, com destaque para as aves (80 g/dia). A prevalência de consumo excessivo de carne vermelha e processada (mais que 500 g/semana) foi de 63%, principalmente entre os homens (RP=1,6; IC95% 1,5-1,8), de 20 a 29 anos (RP=1,4; IC95% 1,2-1,5), e mais alta classe econômica (RP=1,2; IC95% 1,0-1,3). O consumo excessivo de carne vermelha e processada entre homens jovens de classe econômica alta deve ser alvo de ações de saúde pública para a adequação no consumo alimentar.

Abstract Excessive meat consumption, especially red and processed meats, is associated with increased morbidity and mortality. The pattern of meat consumption varies in Brazil and is influenced by economic and cultural factors in the world. The study aimed to analyze the consumption of meat by adults and the elderly in a city colonized by Germans in the south of Brazil. It involved a cross-sectional population study. Sociodemographic and meat consumption data were collected using a previously validated Food Frequency Questionnaire. Frequencies and amounts were analyzed by type of meat and processing. The association between excessive meat consumption and the study variables was estimated by Prevalence Ratio. Among the 1,941 participants, the average amount of meat consumed was 250 g/day, the most consumed being white unprocessed meat (138 g/day), especially poultry (80 g/day). The prevalence of excessive consumption of red and processed meat (more than 500 g/week) was 63%, mainly among men (PR=1.6; 95%CI 1.5-1.8), aged 20 to 29 years (PR=1.4; 95%CI 1.2-1.5), and higher economic class (PR=1.2; 95%CI 1.0-1.3). Excessive consumption of red and processed meat among young men of upper economic class should be the target of public health actions for the adequacy of food consumption.

Relationships between dietary habits and blood pressure in employees of a chemical enterprise in Gansu Province / 环境与职业医学

Background Few studies have been conducted on the associations of dietary habits with the risks of high normal blood pressure and hypertension in employees of chemical companies in northwest China. Objective To understand the excess intakes of red meat, offal, and salt, the current status of high normal blood pressure and hypertension detection among employees of a large chemical company in Gansu, China, and to analyze the relationships between different dietary habits and the risks of high normal blood pressure and hypertension. Methods A large state-owned chemical enterprise in Gansu Province was selected and 914 employees were recruited by age-stratified random sampling. A set of questionnaires and health examination were adopted for the survey. χ2 test was used to compare dietary habits. A logistic regression model was used to analyze the relationships between different dietary habits and the risks of high normal blood pressure and hypertension in the chemical enterprise employees after including the factors significantly different in the χ2 test. Results A total of 914 workers completed the survey. Significant differences were found in the distribution of normal blood pressure, high normal blood pressure, and hypertension among the participants grouped by gender, age, body mass index (BMI), and family history of hypertension (P < 0.001). The excess intake rates of red meat, offal, and salt were 25.4%, 29.0%, and 62.1%, respectively. Significant differences were found in the distribution of normal blood pressure, high normal blood pressure, and hypertension among the participants grouped by intakes of meat, offal, and salt (P < 0.001). The highest positive rate of high normal blood pressure was detected in the workers with excess intakes of offal and salt (P < 0.001). The prevalence rate of hypertension increased with higher intakes of red meat, offal, and salt (P < 0.001). After adjusting for gender, age, BMI, family history of hypertension, and other factors, the results of logistic regression showed that the risks of high normal blood pressure and hypertension in workers with excess red meat intake were 1.55 (95%CI: 1.00, 2.38) times and 2.88 (95%CI: 1.63, 5.07) times higher than those in workers with low red meat intake respectively. The risks of high normal blood pressure and hypertension in workers with excess offal intake were 1.75 (95%CI: 1.12, 2.72) times and 1.87 (95%CI: 1.01, 3.44) times higher than those in workers with no offal intake respectively. The risks of high normal blood pressure and hypertension in workers with excess salt intake were 1.80 (95%CI: 1.22, 2.65) times and 2.59 (95%CI: 1.63, 4.11) times higher than those in workers with moderate salt intake, respectively. Conclusion Excessive intakes of red meat, offal or salt are common among the chemical enterprise workers. Excess intakes of red meat, offal, and salt are risk factors for both high normal blood pressure and hypertension. The northwest chemical enterprise should further advocate a healthy and reasonable diet among employees, and propose to reduce the intakes of red meat, offal, and salt.

Effects of red meat and processed meat intake on prodromal Parkinson's disease in Chinese adults aged 55 and above: A prospective cohort study / 环境与职业医学

Background Gastrointestinal microbiota plays an important role in the development of Parkinson's disease (PD), and dietary factors have a great impact on intestinal micro ecology. At present, few studies focus on red meat and PD, especially prodromal PD (pPD). Objective To understand the relationships of the intake of red meat and processed meat products with pPD and the number of risk/prodromal markers, and to explore the association of dietary factors with pPD. Methods Based on the data of Community-based Cohort Study on Nervous System Disease in 2018 and 2020, adults aged 55 years and older with complete demographic information, dietary survey information, and information on risk factors related to PD were selected from four provinces of China. After excluding those reporting abnormal total energy intake or those reporting alcohol drinking or abused drugs for a long period of time, and confirmed mental diseases with prescribed drugs, a total of 10003 subjects were included. Food frequency questionnaire was used to calculate the intake of red meat and processed meat products. The pPD-related risk/prodromal markers were selected following the International Parkinson and Movement Disorder Society criteria for pPD, and the risk level and the number of markers of pPD were then calculated. The relationship between the intake of red meat and processed meat and the risk level of pPD was analyzed by multiple linear regression. The relationship between the intake of red meat and processed meat and the pPD marker number groups was analyzed by multinomial logit regression model. Results In 2018, the intake of red meat and processed meat was 28.57 g·d−1 in the target population. In 2020, the median of the number of risk/prodromal markers was 3, and the median M (P25, P75) of the posterior probability of pPD was 0.74% (0.42%, 1.49%). The multiple linear regression analysis showed that the higher the intake of red meat and processed meat, the higher the risk level of pPD in follow-up (b=0.021, P<0.05). The multiple logit regression model showed that compared with the lowest quartile (Q1), the highest quartile (Q4) group of red meat and processed meat intake were more likely reporting 3−5 risk/prodromal markers than ≤ 2 risk/prodromal markers (OR=1.185, 95%CI: 1.015−1.382). Conclusion The intake level of red meat and processed meat is related to the risk level of pPD, and a higher intake of red meat and processed meat may be a potential risk factor of pPD.

Association between meat, fish, and fatty acid intake and incidence of acute myeloid leukemia and myelodysplastic syndrome: the Japan Public Health Center-based Prospective Study

BACKGROUND@#The association between meat, fish, or fatty acid intake and acute myeloid leukemia (AML) and myelodysplastic syndrome (MDS) has been investigated in a few studies, and the results were inconsistent. In addition, most studies are mainly based on the United States and European countries, in which the dietary patterns differ from that in Asia. Therefore, the risk of AML/MDS from meat, fish, or fatty acid intake in Asia requires further exploration. The aim of this study was to investigate the association between AML/MDS incidence and meat, fish, or fatty acid intake using the Japan Public Health Center-based prospective study.@*METHODS@#The present study included 93,366 participants who were eligible for analysis and followed up from the 5-year survey date until December 2012. We estimated the impact of their intake on AML/MDS incidence using a Cox proportional hazards model.@*RESULTS@#The study participants were followed up for 1,345,002 person-years. During the follow-up period, we identified 67 AML and 49 MDS cases. An increased intake of processed red meat was significantly associated with the incidence of AML/MDS, with a hazard ratio of 1.63 (95% confidence interval, 1.03-2.57) for the highest versus lowest tertile and a Ptrend of 0.04. Meanwhile, the intake of other foods and fatty acids was not associated with AML/MDS.@*CONCLUSION@#In this Japanese population, processed red meat was associated with an increased incidence of AML/MDS.

Extrato de espinafre como fonte de nitrito em linguiça frescal: atributos de qualidade e estabilidade durante o armazenamento refrigerado / Spinach Extract as a source of nitrite in fresh sausages: quality attributes and stability during refrigerated storage

Introdução: Os consumidores têm inúmeras preocupações em relação à saúde, dentre as quais o consumo elevado de aditivos químicos, como os conservantes, que ao reagir com substâncias presentes nos alimentos podem produzir compostos cancerígenos. Alguns vegetais, como o espinafre, podem ser fontes naturais desses conservantes, e sua aplicação pode aumentar a saudabilidade dos produtos cárneos. Objetivo: Avaliar os efeitos do extrato de espinafre como fonte de nitrito para conservação de linguiças frescais, armazenadas durante 35 dias sob refrigeração. Material e Método: Quatro formulações foram produzidas: controle positivo, com sal de cura comercial (CP), controle negativo, sem sal de cura (CN), extrato de espinafre (EE) e extrato de espinafre pré-convertido por bactérias nitrato-redutoras (EEPC). As linguiças foram avaliadas através da composição centesimal, cor, teor residual de nitrito, TBARS e avaliação microbiológica. Resultados: O sal de cura (CP) resultou em menores alterações na coloração das linguiças frescais. O TBARS aumentou aproximadamente 2,5 vezes (p<0,05) ao longo dos 35 dias, em todas as formulações, e os menores valores, ao final desse período, foram encontrados nas formulações CP e EEPC. Estas mesmas formulações apresentaram os maiores teores residuais de nitrito e menor contagem de BAL e enterobactérias (35 dias), o que comprova que o EEPC é tão eficiente quanto o sal de cura comercial como conservante em linguiça frescal armazenada sob refrigeração. Conclusão: O uso de EEPC pode ser uma alternativa promissora para a indústria cárnea, possibilitando o desenvolvimento de produtos clean label que atendam à demanda por produtos mais saudáveis.

Introduction: Consumers express concerns about chemical additives in the diet, including preservatives, which can produce carcinogenic compounds when interacting with substances present in food. Some vegetables, such as spinach, can be natural sources of preservatives, and their application can increase the healthiness of meat products. Objective: To evaluate the effects of spinach extract as a source of nitrite for the preservation of fresh sausages during 35 days of refrigerated storage. Material and Method: Four formulations were produced: positive control, with commercial curing salt (CP), negative control, without curing salt (CN), spinach extract (EE) and spinach extract pre-converted by nitrate-reducing bacteria (EEPC). The sausages were evaluated for proximate composition, color parameters, residual nitrite content, TBARS, and microbiological characterization. Results: The curing salt (CP) led to a few changes in the color of the fresh sausages. TBARS increased approximately 2.5 times (p<0.05) during the 35 days for all formulations, and the lowest values were found for the formulations CP and EEPC at the end of the storage. These formulations had the highest residual nitrite levels and the lowest LAB and enterobacteria count (35 days), which proves that EEPC is an effective preservative to replace commercial curing salt in fresh sausages subjected to refrigerated storage. Conclusion: The use of EEPC can be a promising alternative for the meat industry, enabling the development of clean-label products that meet the demand for healthier products.

Phytochemical Feed Additives, Garlic, Ginger and Their Mixture on Physical Quality Parameters and Sensory Attributes of Broiler Chicken Meat

The meat quality and sensory attributes of broilers fed diets containing garlic, ginger and their mixtures was determined. Four dietary treatments: T1- no garlic or ginger; T2- garlic only; T3 – ginger only and T4- garlic + ginger respectively were utilized in a completely randomized design (CRD). On the last day of the 70-day feeding and growth trial, 3 birds were decapitated per treatment. The slaughtered birds were singed in warm water, de-feathered, eviscerated, cut into parts and deboned. Meat cuts of about 800g taken from the thigh and breast muscles of each of the representative birds per treatment were tested for meat quality (water holding capacity, cook loss, pH and fat binding capacity) parameters and sensory attributes. The meat parts were later cut into 2.5 cm – 3.0cm pieces and mixed in 0.4% of iodized common salt before boiling in a pot at a cooking temperature above 100oC for 20 minutes. The pieces of the boiled meat were placed according to the four (4) feed treatments. Twelve (12) consumer panelists (6 for the thigh and 6 for the breast muscles respectively) within the age range of 20 – 26 years were used for the sensory evaluation. The meat quality and overall acceptability results depicted by the panelists on the sensory parameters (colour, flavour, tenderness, juiciness and toughness) revealed that meat (thigh and breast) of broilers fed T2- garlic only were better preferred by consumers and was recommended.

Resistencia antimicrobiana en Escherichia coli de muestras cecales de bovinos para carne faenados en frigoríficos de la zona del arroyo Mburicao, Asunción-Paraguay. Año 2021

La resistencia a los antimicrobianos es una de las preocupaciones más importantes a nivel mundial, ya que determina un aumento de la morbimortalidad de los pacientes y el incremento de los costos de la atención de salud; problema cuyo abordaje debe ser realizado bajo el enfoque de Una Salud. El objetivo principal de este trabajo fue evaluar la resistencia antimicrobiana en Escherichia coli provenientes de muestras cecales de bovinos de carne faenados en frigoríficos de la zona del Arroyo Mburicao, Asunción-Paraguay, de setiembre a noviembre de 2021. Fueron colectadas 181 muestras de ganados provenientes de la Región Oriental y Occidental, y cultivadas en agar cromogénico suplementados con ciprofloxacina, colistina, cefotaxima y meropenem. Las colonias aisladas fueron identificadas, genotipificadas (PCR convencional) y sometidas a pruebas de susceptibilidad. El principal hallazgo fue la confirmación de la resistencia a las fluoroquinolonas en un 8,3% debida a la portación de los genes Qnr S, Qnr B y aac-6´-Ib-cr, involucrados en el mecanismo plasmídico de resistencia a quinolonas. Además, la resistencia acompañante encontrada en los aislamientos resistentes del 100% a tetraciclina y 53% a trimetoprim/sulfametoxazol. No se encontraron aislamientos con resistencia a cefotaxima, colistina y meropenem. Los resultados obtenidos son de suma relevancia para la generacion de conocimiento sobre los perfiles de resistencia de microorganismos en el sector veterinario, pudiendo contribuir a la elaboración de guías nacionales para el uso prudente de antimicrobianos y apoyando al trabajo multisectorial en la lucha para la contención de la resistencia antimicrobiana.

Antimicrobial resistance is one of the most critical concerns worldwide since it determines an increase in patient morbidity and mortality and the increase in healthcare costs, a problem whose approach must be carried out under the One Health approach. The main objective of this work was to evaluate antimicrobial resistance in Escherichia coli from cecal samples of cattle for meat slaughtered in meat processing plants in the Arroyo Mburicao area, Asunción-Paraguay, from September to November 2021. One hundred eighty one samples of cattle from the Eastern and Western Region were collected, and cultured on chromogenic agar supplemented with ciprofloxacin, colistin, cefotaxime, and meropenem. Isolated colonies were identified, genotyped (conventional PCR) and subjected to susceptibility tests. The main finding was the confirmation of resistance to fluoroquinolones in 8.3% due to the carrying of genes Qnr S, Qnr B and aac-6'-Ib-cr, involved in the plasmid mechanism of resistance to quinolones. In addition, the accompanying resistance found in the isolates was 100% resistant to tetracycline and 53% to trimethoprim/sulfamethoxazole. Isolates with resistance to cefotaxime, colistin and meropenem were not found. The results obtained are highly relevant for the generation of knowledge about the resistance profiles of microorganisms in the veterinary sector. It can contribute to the development of national therapeutic guidelines for the prudent use of antimicrobials, and supporting multisectoral work in the fight to contain antimicrobial resistance.

Impact of Climate Change on Microbiological Hazards in Food and Drinking Water in Sweden

Objective and scope: To increase our knowledge on how climate change can affect microbiological food safety in Sweden, during this century, a risk profile was developed. The focus of the report is to identify existing and emerging microbiological hazards (pathogenic microorganisms and toxins) that may be of concern and may affect the safety of food and water consumed in Sweden. Specific issues addressed are how the different stages in the food chain can be affected, and which hazards are most relevant for different food groups. The report is based on published scientific literature and governmental reports. Climate change scenarios: Human emissions of carbon dioxide and other greenhouse gases affect a range of climate-related factors and lead to changes beyond those natural variations that have always occurred. These climate changes are already evident and will, according to various scenarios, continue during the rest of the century. The scenario assessed in the report was RCP8.5. Globally, this means higher annual average temperatures, changing precipitation patterns, reduced access to freshwater in many regions, rising sea levels, and acidification of the oceans. In Sweden, the climate will become warmer compared to today, especially in winter. Rainfall will generally increase, mostly in winter and spring, especially in the northern parts of Sweden. In the southeastern part of the country, increased drought and water shortages are expected. Climate change is also expected to lead to more frequent extreme weather, for instance floods and heat waves. Impact on food safety: A changed climate will have several effects on the environment and society that can affect food safety. Examples of such effects are changing conditions for crop production, livestock production, infrastructure, energy supply, and water availability. Climate change can influence food safety in different ways and through different routes along the entire food chain. Much of the impact occurs at the first stage, primary production, and can then propagate in the rest of the chain. Two scenarios were highlighted in the report, both of which are relevant for all stages of the food chain, although they may be of varying importance depending on the stage and type of operation considered: The first scenario includes the impact on food safety due to a change in the normal conditions with higher average temperature, increased precipitation or drought, and milder winters. The second scenario includes an increased frequency of extreme events such as torrential rains, floods, and dry periods, with potential consequences such as power failures and other disruptions of infrastructure that can have a major impact on the food chain and, in turn, on food safety. Climate change adaptations: In order to address the challenges associated with new “normal conditions”, climate change adaptation is needed in the production chains of food and drinking water. The normal conditions in Sweden may become similar to the current situation in southern Europe. This description of the new potential situation in this scenario is useful for communication purposes, and gives the stakeholders an idea of what adaptation measures may be needed. Additionally, an increased preparedness is needed to prevent and manage extreme events in the second scenario that can lead to an increased occurrence of pathogens and toxins in the raw materials and in drinking and process water as well as to increased frequency of disturbances in infrastructure. To some extent, changed conditions in primary production can be addressed through the application of Good Agricultural Practice and/or certification standards. However, despite these frameworks, the challenges in this first stage of the food chain can be expected to be particularly high. It is more difficult to implement direct management measures here than at later stages of the food chain. There, HACCP-based procedures and PRPs such as good hygiene practices and good production practices have been used with good results. Microbiological hazards: Assessing the impact of climate change on microbiological hazards is complex. This is partly because the changes that will take place are interrelated and can affect our environment in several different ways. It is also due to the fact that the available studies on which the assessment is based vary greatly, both in terms of the hazards that are studied and in terms of scope and methodological designs. Bacteria that are likely to increase in the environment, water, animals, plants, and/or food raw materials due to a changing climate, and for which the level of evidence is considered high, are Bacillus anthracis, Francisella tularensis, Salmonella spp., Shigella spp., and Vibrio spp. Potentially, all food-borne viruses are expected to increase in occurrence due to climate change. However, the level of evidence is intermediate for noroviruses and low for hepatitis A virus and hepatitis E virus. Most parasites will potentially increase in occurrence due to climate change, but the level of evidence is low for most. For Cryptosporidium spp., Giardia intestinalis, and Toxoplasma gondii, the level of evidence is intermediate. Among the mycotoxins, it is estimated that all Fusarium toxins addressed (DON, T2/HT2, ZEN, and fumonisins) will increase, of which the evidence level is highest for DON and fumonisins. Further, aflatoxins are expected to increase with a high level of evidence. In addition to the microbiological hazards listed, several other species of bacteria, viruses, and parasites as well as types of mycotoxins are also considered likely to increase, but due to a lack of data and in some cases conflicting indications, these assessments are uncertain. None of the microbiological hazards discussed in the report have been assessed likely to decrease in occurrence due to climate change. However, it should be noted that some climatic factors may influence microbiological hazards in both positive and negative directions. At the local level, it may thus be the case that certain hazards that have been assessed as potentially increasing instead remain unchanged or even decrease in occurrence. The final outcome also depends on the effectiveness of measures taken to address the challenges of climate change. Microbiological hazards and food groups: The microbiological hazards increasing in importance due to a changing climate are likely to vary for different food groups. The pathogenic microorganisms and toxins judged potentially to increase in occurrence and of relevance in different food groups due to a changed climate have been compiled (Table 1). It has not been possible, on the basis of existing data, to rank the hazards. The assessment suggests that it is of greatest importance to consider which pathways and types of hazards (properties, resistance) may be relevant in the different food groups because the control measures will in most cases be similar for different types of hazards. Capture4.PNG Concluding remarks: Many sources of uncertainty for the assessments were identified. The main sources include knowledge gaps associated with data on the extent to which the climate will impact on microbiological hazards, difficulties in identifying causal relationships based on correlations, knowledge gaps associated with the methodology of carrying out this type of complex assessment against uncertain future scenarios, and knowledge gaps regarding the future climate and its effects. A further contributing uncertainty is knowledge gaps on potential feedback mechanisms between climate change and its effects. Despite the uncertainties, the increased food safety challenges qualitatively identified in this report are considered likely. These challenges are the consequences of the impacts that climate change under the RCP8.5 scenario may have on several of the microbiological hazards in terms of increased or potentially increased occurrence in the environment, water, animals, plants, and/or food raw materials. Conclusions on the change of specific microbiological hazards, the extent of the impact, and the rate of change are subject to significantly greater uncertainty. This is not least because the impact of climate change depends on the accuracy of the climate scenarios and on what measures are put in place. The risk profile is an initial and general compilation of knowledge that can form a basis for further and more detailed studies and activities in the various sectors in the food chain. The complete report can be downloaded from: L 2021 — No 19 — Microbiological hazards (livsmedelsverket.se).

Sous-vide-cooked ω3-enriched chicken hamburger: Physicochemical and sensory characterization

ABSTRACT We designed a chicken-meat hamburger enriched with ω3 polyunsaturated fatty acids and cooked by sous-vide. The chicken meat used came from male BB chickens of the Cobb commercial line, fed for approximately 27 days with 3 isoprotein and isoenergetic diets based on: corn and soy; soybeans plus flax oil and soybeans plus fish oil. The hamburgers, made with a mixture of fresh skinless chicken breast and thigh meat, oat bran and a commercial mix of spices, were vacuum-packed and cooked at 80 °C for 10 min. Chemical analyses (moisture, fat, protein, fiber, thiobarbituric acid and fatty acid profile), color and texture profile were performed. The samples enriched with fish oil presented significantly higher values of docosapentaenoic acid (1.53 g of fatty acid per 100 g of fat) than the control sample (0.30 g of fatty acid per 100 g of fat). The sensory characterization was carried out by 54 consumers using the CATA methodology (check all that apply). The chicken-meat hamburger enriched with fish-ω3 oil was the most widely accepted by consumers. Therefore, a functional food product enriched with ω3 polyunsaturated acid close to the daily recommendation (250 mg) was designed. The sensory acceptability of consumers was found based on a pleasant taste, pleasant appearance and chicken flavor.

RESUMEN Se diseñó una hamburguesa de carne de pollo enriquecida con ácidos grasos ω3 poliinsaturados y cocida al vacío. La carne de pollo provino de pollos BB machos de la línea comercial Cobb, alimentados durante aproximadamente 27 días con 3 dietas isoproteicas e isoenergéticas en base a: maíz y soja; soja más aceite de lino y soja más aceite de pescado. Las hamburguesas, elaboradas con una mezcla de carne fresca de pechuga y pata muslo de pollo sin piel, salvado de avena y mezcla comercial de especias, se envasaron y cocinaron al vacío a 80 °C durante 10 min. Se realizaron análisis químicos (humedad, grasa, proteína, fibra, ácido tiobarbitúrico y perfil de ácidos grasos), color y perfil de textura. Las muestras enriquecidas con aceite de pescado presentaron valores significativamente mayores de ácidos docosapentaenoico (1,53 g de ácido graso por 100 g de grasa) que la muestra control (0,30 g de ácido graso por 100 g de grasa). La caracterización sensorial fue realizada por 54 consumidores utilizando la metodología CATA (marque todo lo que corresponda). La hamburguesa de pollo y enriquecida con aceite de pescado ω3 fue la más aceptada por los consumidores. Por lo tanto, se diseñó un producto alimenticio funcional en forma de hamburguesa de pollo que se enriqueció con ω3 poliinsaturados cerca de la recomendación diaria (250 mg), y se consideró un producto aceptable por el consumidor sobre la base del sabor agradable, apariencia agradable y sabor a pollo.

The Effect of Different Natural Antioxidants on Meat Quality of Broiler Chickens

An experiment was conducted to assess the effect of natural antioxidants (black pepper, green tea, roselle and their combinations) on meat quality of broiler chickens. A total of 270 1 - day old Arbor Acre broiler chicks were randomly distributed into nine treatments of three replicates each (10 birds in each replicate) in a 2 x 5 factorial arrangement for 2 inclusion levels (0.5g and 1.0g per kg of feed) of natural antioxidants (Control (CT), Green tea (GT), Roselle (RS), Black pepper (BP) and combination (CM) of the 3 antioxidants). At the end of the feeding trial (at 8 weeks), nine birds per treatment were immobilized, slaughtered, dressed, weighed and cut into primal cuts. The growth (initial and final body weight gain, average daily feed intake and weight gain, and feed conversion) and blood assay (haematology and serum biochemistry) of the birds were monitored while the breast and thigh meat cuts were subjected to physico-chemical and sensory analysis. The result indicated that, among examined natural antioxidants, BP improved the bird抯 live weight. High Density Lipoprotein value was highest (p<0.05) in control and closely followed by birds on GT, CM, BP and RS. The lowest blood (p<0.05) cholesterol was recorded in RS which was closely followed by GT and CM. Carcass evaluation showed that birds fed BP had better (p<0.05) live weight (2.05kg) and highest acceptability (p<0.05) for organoleptic properties. The breast meat weight was also highest (p<0.05) in BP. It was concluded that the natural antioxidants increased live weight, improved performance and reduced abdominal fat. RS reduced blood cholesterol while RS, CM (GT + RS + BP) inclusion improved serum total protein of broiler chickens. Inclusion of natural antioxidant in the diets of broiler is hereby advocated for achieving optimum broilers performance and meat quality.

Calidad microbiològica de la carne picada y detección de patógenos en muestras ambientales de carnicerías de la ciudad de Tandil, provincia de Buenos Aires,Argentina / Microbiological quality of fresh ground beef and detection of pathogens in environmental samples taken from butcher shops in the city of Tandil, Buenos Aires Province, Argentina

Resumen Este estudio evaluó las condiciones higiénico-sanitarias de carnicerías de la ciudadde Tandil (provincia de Buenos Aires) mediante una estimación del riesgo basada en encuestasdirigidas a revisar las buenas prácticas de manufactura y de higiene de los establecimientos. Seutilizó una escala de 1 a 100 para clasificar a los establecimientos en las categorías de riesgoalto (0-40), riesgo moderado (41-70) y riesgo bajo (71-100). A su vez, se evaluó la presencia deSalmonella spp., Staphylococcus aureus, Escherichia coli productor de toxina Shiga (STEC) encarne bovina picada y en muestras ambientales como mesada, cuchilla, picadora y manos delcarnicero. Las muestras se tomaron una sola vez e inmediatamente se refrigeraron y transpor-taron al laboratorio para su análisis. En el período de estudio todas las carnicerías (100) fueronclasificadas como de «riesgo bajo¼ y con buenas condiciones higiénico-sanitarias. No obstante,el 75% de las muestras de carne picada no cumplió con al menos uno de los criterios microbiológicos establecidos en el Artículo 255 del Código Alimentario Argentino. Se sugiere estableceruna estrategia tendiente a identificar los desvíos e implementar un plan de mejoras continuasen las carnicerías de la ciudad de Tandil.

Abstract The aim of this work was to evaluate the hygienic-sanitary conditions of butcher shops in Tandil, Buenos Aires Province, by estimating the risk based on good manufacturing and hygiene practices, through surveys of the establishments. The analysis was performed using a scale of 1-100, and classifying them as high risk (0-40), moderate risk (41-70) or low risk (71-100). The presence of Salmonella spp., Staphylococcus aureus and Shiga toxin-producing Escherichia coli (STEC) from both, ground beef and environmental samples such as countertop, cleaver, mincer and butcher's hands, taken at butcher shops was also evaluated. Sampling was performed only once and immediately refrigerated and transported to the laboratory for analysis. All butcher shops evaluated (100) were classified as "low risk'' with good hygienic-sanitary conditions. However, 75% of the ground beef samples analyzed did not meet at least one of the microbiological criteria established in the Código Alimentario Argentino [Argentine Food Code], article 255. We propose to establish a strategy to identify deviations and implement a plan for continuous improvement in butcher shops of Tandil city.

Sugarcane bagasse or elephant grass hay in diets for goats: Performance, feeding behavior and carcass characteristics

Background: Novel feeding strategies should be developed to produce high-quality meat in current goat production systems. Objective: To evaluate the effects of castration and the association of spineless cactus with sugarcane bagasse or elephant grass hay on nutrient intake, digestibility, performance, feeding behavior and carcass traits of feedlot kids. Methods: A total of 24 male kids (12 castrated and 12 intact), with an average initial weight of 18.5 ± 3.8 kg were allotted to a completely randomized 2 x 2 factorial design (sugar cane bagasse or elephant grass hay; intact or castrated), and confined for 70 days. Results: Nutrient intake and animal performance were similar between treatments. Sugarcane bagasse increased, when compared to elephant grass hay, the digestibility of dry matter (66.12 vs 62.88; p=0.005), crude protein (74.26 vs 70.95; p=0.029) and non-fibrous carbohydrates (91.94 vs 83.07; p<0.001). The forage source affected the time spent resting, ruminating and total chewing time, but there was no effect of diet on feeding and rumination efficiencies. Elephant grass hay increased, when compared to sugarcane bagasse, hot carcass weight (9.87 vs 10.79; p=0.025) and hot carcass yield (43.81 vs 46.87; p=0.013). Intact kids produced heavier hot carcasses when compared with castrated kids (10.80 vs 9.86; p=0.014). Conclusion: Feeding intact or castrated kids with sugar cane bagasse or elephant grass hay do not affect nutrient intake and performance. Feedlot goats have improved carcass traits if kept intact and fed elephant grass hay.

Antecedentes: Se requiere desarrollar nuevas estrategias de alimentación para producir carne de alta calidad en los sistemas actuales de producción de cabras. Objetivo: Evaluar el efecto de la castración y asociación de palma forrajera con bagazo de caña de azúcar o heno de pasto elefante sobre la ingesta de nutrientes, digestibilidad, rendimiento, comportamiento de alimentación y caracteristicas de la canal de cabritos de engorde. Métodos: Un total de 24 cabritos (12 castrados y 12 intactos) con peso inicial promedio de 18,5 ± 3,8 kg fueron asignados a un diseño factorial 2 x 2 completamente al azar (bagazo de caña de azucar o heno de pasto elefante; castrados o intactos) y confinados durante 70 días. Resultados: La ingesta de nutrientes y el rendimiento animal fueron similares entre tratamientos. El bagazo de caña de azúcar aumentó, en comparación con el heno de pasto elefante, la digestibilidad de la materia seca (66,12 vs 62,88; p=0,005), de la proteína cruda (74,26 vs 70,95; p=0,029) y de los carbohidratos no fibrosos (91,94 vs 83,07; p<0,001). La fuente de forraje afectó el tiempo de descanso, de rumia, y el tiempo total de masticación, pero no hubo efecto de la dieta sobre la eficiencia alimentacia y de la rumia. El heno de pasto elefante aumentó, en comparación con el bagazo, el peso de la canal caliente (9,87 vs 10,79; p=0,025) y el rendimiento de la canal caliente (43,81 vs 46,87; p=0,013). Los animales intactos produjeron canales calientes más pesadas en comparación con los castrados (10,80 vs 9,86; p=0,014). Conclusión: La alimentación de cabritos enteros o castrados con bagazo de caña de azúcar o heno de pasto elefante no afecta la ingesta de nutrientes y el rendimiento. Los cabritos tienen mejores características de canal si se alimentan con heno de pasto elefante y se dejan enteros.

Antecedentes: Novas estratégias de alimentação devem ser desenvolvidas para produção de carne de qualidade nos atuais sistemas de produção de caprinos. Objetivo: Avaliar o efeito da castração e da associação da palma forrageira com o bagaço de cana de açúcar ou feno de capim elefante no consumo de nutrientes, digestibilidade, desempenho, comportamento ingestivo e características de carcaça de cabritos confinados. Métodos: Um total de 24 caprinos (12 castrados e 12 não castrados), com peso inicial médio de 18,5 ± 3,8 kg, distribuídos em um delineamento experimental inteiramente casualizado, em arranjo fatorial 2 x 2 (bagaço de cana de açúcar ou feno de capim elefante; inteiros ou castrados), confinados durante 70 dias. Resultados: O consumo de nutrientes e o desempenho dos animais foram semelhante entre os tratamentos. O bagaço de cana elevou, quando comparado com o feno, a digestibilidade da matéria seca (66,12 vs 62,88; p=0,005), proteína (74,26 vs 70,95; p=0,029) e carboidratos não fibrosos (91,94 vs 83,07; p<0,001). As fontes de fibra afetaram os tempos de ócio, ruminação e mastigação total, mas não houve efeito para as eficiências de alimentação e ruminação. O feno de capim elefante aumentou, quando comparado com o bagaço, o peso de caracaça quente (9,87 vs 10,79; p=0,025) e o rendimento de carcaça quente (43,81 vs 46,87; p=0,013). Os animais inteiros produziram carcaças quentes mais pesadas em comparação aos castrados (10,80 vs 9,86; p=0,014). Conclusão: Alimentar caprinos inteiros ou castrados com bagaço de cana ou feno de capim-elefante não interfere no consumo de nutrientes e desempenho. Caprinos confinados terão as características de carcaça melhoradas se mantidos intactos e alimentados com feno de capim elefante.

Detección molecular de Toxoplasma gondii en carnes para consumo humano en Ibagué, Colombia / Molecular detection of Toxoplasma gondii in meat for human consumption in Ibague, Colombia

Introducción. Toxoplasma gondii es un parásito con gran potencial zoonótico que puede infectar un amplio rango de huéspedes de sangre caliente, incluidos los animales del sector pecuario, lo que causa pérdidas a la industria. En el humano, es patógeno en personas inmunosuprimidas y afecta el desarrollo del feto en infecciones congénitas. Además, se asocia con diversos trastornos del comportamiento en personas sanas. El humano puede adquirir T. gondii al consumir carnes contaminadas mal cocidas. Objetivo. Determinar la positividad de T. gondii en carnes de consumo humano (res, pollo y cerdo) en Ibagué, Colombia. Materiales y métodos. Se utilizó la PCR convencional anidada y la secuencia del gen B1 de T. gondii como blanco de amplificación. Se tomaron 186 muestras de carne comercializada en la zona urbana de Ibagué (62 de res, 62 de pollo y 62 de cerdo) y se obtuvo el porcentaje de positividad en cada tipo de carne evaluada. Resultados. Se encontró un porcentaje de positividad de 18,8 % en las muestras, siendo la carne de cerdo la del mayor porcentaje (22,5 %; 14/62), seguida por las muestras de carne de res (19,3 %; 12/62) y de pollo (14,5 %; 9/62). Los mejores productos amplificados fueron secuenciados en Macrogen, y alineados con las secuencias del gen B1 depositadas en el GenBank, con lo que se confirmó su identidad. Conclusiones. Este es el primer estudio sobre prevalencia de T. gondii en carnes para consumo humano en Ibagué y el departamento del Tolima. Se demostró que los tres tipos de carne representan un riesgo para la infección en humanos a nivel local.

Introduction: Toxoplasma gondii is a parasite with great zoonotic potential. It can infect a broad range of warm-blooded hosts (including livestock) and causes significant losses in the industry. In humans, it has been described as a pathogen in immunosuppressed people, it affects the fetus development in congenital infections, and is associated with various behavioral disorders in healthy people. Humans can acquire T. gondii by consuming undercooked, contaminated meat. Objective: To determine T. gondii positivity (currently unknown) in meat for human consumption (i.e., beef, chicken, and pork) in the city of Ibague, Colombia. Materials and methods: We used conventional nested PCR and the T. gondii B1 gene sequence as amplification target. We collected samples of meat (N=186) sold in the urban area of Ibagué (62 beef, 62 chicken, and 62 pork samples) and determined the T. gondii positivity percentage for each type of meat. Results: The study found an average of 18.8% positivity for all meat samples, pork having the highest percentage (22.5%; 14/62), followed by beef (19.3%; 12/62) and chicken (14.5%; 9/62). The best-amplified products were sequenced by macrogen and aligned with the B1 gene sequences in GenBank, thereby confirming their identity. Conclusions: This is the first study of T. gondii prevalence in meat for human consumption carried out in the city of Ibagué and the department of Tolima. All three types of meat sampled represent a risk for local human infection.