Modeling the economic impact for Chile of an import ban on genetically modified maize.

We estimate producer and consumer surplus changes due to a possible GM maize import ban in Chile, which produces only non-GM grains for internal use. Without foreign non-GM sources, the ban's effect on domestic maize prices would be so significant as to induce Chile to switch from net exporter to net importer of animal products. Fixed factor owners in farm production would benefit significantly, although non-GM maize imports would moderate gains. Total social welfare measures would decline considerably, requiring large offsetting noneconomic benefits for a ban's political viability. Without non-GM imports, internal maize prices would likely eliminate domestic animal product industries; with possible imports, industries and final consumers would suffer, but much less. Currently, the country is a net importer of grain and a net exporter of pork and poultry, and so most welfare losses on the demand side of the market for maize would be in terms of the economic rents generated by the pork and poultry sectors. International competition would protect final consumers to the extent that animal product imports based on GM feed were permitted.

Quantitative risk assessments of Salmonella spp. in domestic pork in China.

Pork is one of the most commonly consumed meats, and its safety has always been a concern. Recently, safety incidents caused by chemical or biological contamination such as drug residues, heavy metals, and pathogenic microorganisms in pork have been reported, and the safety of pork is a cause for concern. Salmonella spp. is one of the important foodborne pathogens that threaten human health. Pork is a high-risk vector food for Salmonella spp. infection. The assessment of the safety risk of Salmonella spp. in pork is conducive to the prevention of related foodborne diseases. In this paper, risk assessment models for Salmonella spp. in meat were developed. The quantitative risk assessment model for Salmonella spp. based on the pork supply chain showed that the annual number of cases of salmonellosis due to pork consumption in China is approximately 27 per 10,000 males and 24 per 10,000 females. Sensitivity analysis showed that the main factors affecting the risk of Salmonella spp. in pork were the display temperature, display time, and Salmonella spp. contamination concentration in pork at the sale.

Do carcass traits influence consumer perception of pork eating quality?

The objective of this study was to assess carcass traits' influence on pork eating quality as evaluated by consumers. A total of 1360 pork chops were used, with 824 from the sirloin end and 536 from the butt end of the loin (Longissimuss thoracis et lumborum), to produce 340 packages, each containing four pork chops. Untrained participants received one package of either sirloin or butt chops, being two pork chops from barrows and two from gilts. Participants answered a survey rating the tenderness, juiciness, flavour, and overall acceptability of each chop on an 8-point scale. Correlation analysis was conducted between carcass traits and pork eating quality attributes. For the descriptive analysis, classes (low, medium, and high) for carcass traits, Warner-Bratzler shear force (WBSF) and cooking loss were created based on our consumer responses dataset for palatability attributes. No significant correlations (P > 0.05) were observed between carcass traits and pork eating quality traits. Tenderness and overall acceptability were negatively correlated (P < 0.05) with cooking loss and WBSF. Loin intramuscular fat (IMF) content showed a weak negative correlation (P < 0.05) with WBSF and cooking loss. Consumers rated chops from the high and medium/high backfat thickness and loin IMF classes slightly higher for tenderness and juiciness, respectively. Additionally, chops from the low and/or medium WBSF and cooking loss classes received slightly higher scores for tenderness and juiciness than pork chops in the high classes. In conclusion, the study indicated that carcass traits had minimal impact on overall acceptability of pork by consumers.

An empirical analysis of pork price fluctuations in China with the autoregressive conditional heteroscedasticity model / Uma análise empírica da flutuação do preço da carne suína na China com o modelo autorregressivo de heterocedasticidade condicional

Pork price fluctuations are closely related to the national economy and people's livelihoods in China. Based on the monthly pork price fluctuations in China from January 2011 to August 2022, this study uses ARCH family models to assess the characteristics and laws of these fluctuations in China. The pork price fluctuations show obvious clustering, with external shock information from the previous month affecting the pork price in the following period; the pork market price is characterized by risk compensation, with the high risk of pork supply driving the pork price up. In addition, the pork price fluctuations are characterized by asymmetry, with a greater impact of good than of bad news on the pork price. Due to the pork industry' low entry threshold and the existence of sunk costs, positive information on the pork market has a stronger impact on price fluctuations than negative information. To guide pork supply, we recommend improving monitoring and early-warning mechanisms in the pork market to identify the pork price volatility threshold and measure the price volatility. In addition, price index insurance products should be constantly strengthened, with different types of insurance products being offered to meeting the insurance demand of various sectors in the pig meat supply chain.

As flutuações do preço da carne suína estão intimamente relacionadas à economia nacional e à subsistência das pessoas. Com base na flutuação mensal do preço da carne suína na China de a janeiro de 2011 a agosto de 2022, este estudo usa os modelos da família ARCH para avaliar as características e as leis das flutuações do preço da carne suína na China. Nossos estudos mostraram que as flutuações do preço da carne suína apresentam agrupamento óbvio, e as informações de choque externo do mês anterior irão interferir no preço da carne suína no período seguinte. O preço de mercado da carne suína tem as características de "risco de recompensa", e o "alto risco" do preço da carne suína. Observa-se uma tendência de alta, mostrando que as oscilações do preço da carne suína são caracterizadas por assimetria. Devido ao baixo limiar de entrada da indústria de suínos e à existência de "sinking cost", as informações positivas sobre o mercado de suínos têm um impacto mais forte nas flutuações de preços do que as informações negativas. Recomenda-se melhorar o monitoramento do mercado de carne suína e o mecanismo de alerta precoce, esclarecer e identificar o limite de volatilidade do preço da carne suína e melhorar o sistema de seguro financeiro da indústria suína.

Presence and Resistance Profile of Staphylococcus spp. Isolated from Slaughtered Pigs.

Background: The objective of this study was to isolate Staphylococcus spp. and to characterize the resistance profile in nasal samples from pigs slaughtered for consumption. Material and Methods: Intranasal swabs were collected from 100 pigs immediately after bleeding in a slaughterhouse located in the largest pork production region in Brazil, these samples were cultured and isolated to identify Staphylococcus spp. in coagulase positive (CoPS) and coagulase negative (CoNS) and molecular identification of Staphylococcus aureus and then subjected to the disk-diffusion test to identify the bacterial resistance profile and search for the mecA gene. Results: Of the 100 samples collected, it was possible to isolate 79 Staphylococcus spp., of these, 72.15% were classified as CoNS and 27.85% of the isolates classified as CoPS. Among the CoPS isolates, 77.27% were identified as S. aureus. Through the disk-diffusion test, it was possible to verify isolates resistant to clindamycin and erythromycin (98.73%), chloramphenicol (93.67%), and doxycycline (89.87%). There was amplification of the mecA gene in 30.38% of Staphylococcus spp. Conclusion: The results of this study highlight the need for the careful use of antibiotics in swine production, in addition to aiming at continuous surveillance in relation to the rate of multiresistant microorganisms within these environments, focused on large industrial centers; such results also indicate the importance of understanding, through future studies, possible pathways to transmission of these microorganisms directly, or indirectly, through meat products derived from these pigs, which can be considered neglected diffusers of variants of Staphylococcus spp. resistant to antibiotics or carriers of important resistance genes related to One Health.

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)

Chromium Methionine and Ractopamine Supplementation in Summer Diets for Grower-Finisher Pigs Reared under Heat Stress.

This study aimed to determine the effects of the dietary supplementation of chromium methionine (CrMet) and ractopamine (RAC) on pigs in the growing-finishing stage under heat stress. The parameters evaluated included productive behavior, blood components, carcass characteristics, organ weight, and meat quality. This study was conducted during the summer season in Sonora, Mexico. The treatments included: (1) control diet (CON), a base diet (BD) formulated to satisfy the nutritional requirements of pigs; (2) RAC, BD plus 10 ppm RAC supplemented during the last 34 days of the study; (3) CrMet-S, BD supplemented with 0.8 ppm of Cr from CrMet during the last 34 days; and (4) CrMet-L, BD supplemented with 0.8 ppm of Cr from CrMet for an 81 d period. RAC supplementation improved the productive behavior and main carcass characteristics of the pigs compared with CON. However, RAC and CrMet supplementation during the last 34 days showed similar results in terms of weight gain, carcass quality, blood components, organ weight, and meat quality. The addition of CrMet-S had a moderate (although not significant) increase in productive performance and carcass weight. These findings are encouraging, as they suggest that CrMet may be a potential alternative for growth promotion. However, more research is needed.

Prevalence of Escherichia coli generic and pathogenic in pork meat: systematic review and meta-analysis.

This research aimed to analyze scientific information regarding the prevalence of generic and pathogenic E. coli in the production and supply chain of pork meat, considering different types of samples, places of sampling, and pathotypes using a systematic review and meta-analysis tools. The meta-analysis for the prevalence of generic and pathogenic E. coli was conducted by estimating the effects within subgroups. Data subsets were analyzed using the DerSimonian-Laird method for binary random effects. The average prevalence of generic E. coli in different types of pork meat samples was determined to be 35.6% (95% CI 19.3-51.8), with no significant differences observed between pork meat and carcasses. Conversely, the average prevalence of E. coli pathotypes in samples related to the supply chain of pork meat was found to be 4.7% (95% CI 3.7-5.7). In conclusion, these findings suggest the possibility of establishing an objective threshold for E. coli prevalence as a benchmark for comparison within the meat industry. By utilizing this data, it becomes possible to propose a standardized limit that can serve as a reference point for evaluating and improving processes in the industry.

Productive Performance, Physiological Variables, and Carcass Quality of Finishing Pigs Supplemented with Ferulic Acid and Grape Pomace under Heat Stress Conditions.

The effect of individual and combined supplementation of FA and GPM on physiological variables, productive performance, and carcass characteristics of finishing pigs under heat stress conditions were investigated. Forty Yorkshire × Duroc pigs (80.23 kg) were individually housed and randomly distributed into 4 groups under a 2 × 2 factorial arrangement (n = 10): Control (basal diet, BD); FA, BD + 25 mg FA; GPM, BD with 2.5% GPM; and MIX, BD with 25 mg FA and 2.5% GPM. Additives were supplemented for 31 days. The inclusion of FA or GPM did not modify rectal temperature and respiratory rate. There was an effect of the interaction on FI, which increased when only GPM was supplemented, with respect to Control and MIX (p < 0.05). Average daily gain (ADG) and feed conversion (FC) were not affected by treatments (p > 0.05). The inclusion of FA improved hot and cold carcass weight, while the addition of GPM decreased the marbling (p < 0.05) and tended to increase loin area (p < 0.10). GPM increased liver weight (p < 0.05). The addition of GPM and FA can improve some carcass characteristics under heat stress conditions. It is necessary to continue investigating different levels of inclusion of GPM and FA in finishing pigs' diets.

Thermal and compositional characterization of chicken, beef, and pork cartilage to establish its lifetime.

The thermal behavior of commercial chicken, beef, and pork cartilage, were studied using thermal analysis techniques. We use thermogravimetry (TGA) to study their thermal stability between room temperature and 500 °C; differential scanning calorimetry (DSC) in a temperature range between - 50 °C and 300 °C to determine their phase changes associated with endothermic or exothermic processes, and mass spectrometry coupled to TGA to determine the release of elements as they are heated; the results are similar for the three samples. In the thermogravimetric analysis, three different phases were found corresponding to the stages of dehydration (21 °C < T < 100 °C), decomposition (100 °C < T < 300 °C, and degradation (300 °C < T < 500 °C). The DSC study shows two endothermic anomalies corresponding to melting of the aqueous content (-25 °C < T < 25 °C) and evaporation of the aqueous content (27 °C < T < 175 °C), with required enthalpies of 137.30 J/g and 1193 J/g, respectively. Mass spectrometry evidenced the release of molecules such as nitrogen, oxygen, carbon dioxide, and calcium. This study intends to give an approximation to the possible behavior of commercial cartilage that is stored for use in surgery, in no way is it intended to simulate the behavior within the human body, since the biological and physicochemical parameters inside the body are not studied. From the TGA results for different heating rates, we calculated the activation energies required in each of the phases, whose values are 3250,95 J/mol in the dehydration stage, 5130,63 J/mol for decomposition, and 22,677,52 J/mol for degradation. With the activation energies and following the Toops theory (TOOP, 1971) [13], we proceeded to calculate the lifetime in the completion of the three stages or what in thermogravimetric analysis, is known as useful life per stage, finding that a sample of cartilage stored under ambient conditions, after 62 days it loses its initial properties. Which provides an important parameter for the storage of possible synthetic biomaterials with properties similar to cartilage. It is clear that here the useful life or the change of the original properties due to temperature effects is studied, which under the Arrhenius theory is transferred to the kinetic study over time.

Knowledge and practices about taeniasis/cysticercosis complex within the framework of the national plan for its elimination in Colombia, 2019.

The taeniasis/cysticercosis complex (TCC) belongs to the group of neglected infectious diseases with a multifactorial transmission that includes hosts such as humans and pigs of the parasitic tapeworm (Taenia solium) and environmental factors. This study represents the first phase of the National and Cross-sectoral Plan for TCC Elimination. OBJECTIVES: To obtain data about knowledge and practices in relation to the TCC from knowledge, attitudes, and practices (KAP) surveys applied in two pilot localities for building a baseline of the potential risk factors related to identification, prevention, and control of TCC in Colombia. METHODS: A descriptive cross-sectional survey from October to November in 2019 was carried out using a structured questionnaire and random sampling by single-stage conglomerates in the municipalities of Mahates, Bolívar (n = 152) (Atlantic Region) and Mercaderes, Cauca (n = 152) (Andean Region). RESULTS: Respondents in Mahates showed moderate knowledge about TCC compared to those in Mercaderes, however, risky practices were identified in both places (consumption of pork with cysts and defecation in places other than the bathroom or latrine). Deficiency in infrastructure and failure in basic services were observed as potential risk factors for TCC transmission in both municipalities. CONCLUSION: Based on the framework of the National and Cross-sectoral Plan for TCC Elimination, adequate knowledge on identification, prevention, and control of the disease must be reinforced; cultural and ecological differences should be considered when designing communication and knowledge transmission tools. We consider that major investment should be made in improving basic services and creating sustainable modernized pig farming in Mahates and Mercaderes.

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.

Prevalence, serovars, and risk factors associated with the presence of Salmonella in pork sold in public markets in Quito, Ecuador.

Background: Salmonella enterica are bacteria that include more than 2,500 serovars. Most of these serovars have been linked to human foodborne illnesses, mainly related to poultry and pigs. Thus, these animals are considered the reservoirs of many Salmonella serovars and strains related to antibiotic resistance. This study aimed to determine the prevalence, serovars, ß-lactam resistance genes, and the risk factors associated with Salmonella enterica in pork commercialized in open markets of Quito city. Methods: For this, 165 pork meat samples were taken from municipal markets in three areas in the city. These samples were microbiologically processed following the ISO 6579-2014 standardized method. The polymerase chain reaction (PCR) test was used to identify Salmonella serotyping and resistance genes. Strains not identified by PCR were typed by the Kauffman White Le Minor scheme. A multivariate analysis was performed to identify risk factors associated with the presence of the microorganism. Results: Salmonella prevalence in pork was 9.1%. Identified serovars were 4, [5], 12: i:- (53.3%), Infantis (33.3%), and Derby (13.4%). Furthermore, the ß-lactam resistance genes bla CTX-M-65 could be identified in three S. infantis isolates. Multivariate analysis showed that temperature (above 8°C) and cutting surfaces (wood) presented significant association values. Conclusions: In conclusion, pork in traditional markets of Quito is contaminated with Salmonella enterica, whose main serovars pose a public health concern, and shows beta-lactam resistance.

Check-All-That-Apply method for sensory characterization of pork from immunocastrated male pigs fed different oil sources

In the last decade, other quality attributes have emerged as the main aspects that impact pork consumers acceptance, such as environmentally friendly production, nutritional value, and animal welfare. This study applies a Check-All-That-Apply (CATA) questionnaire for sensory characterization of loins from genetically lean immunocastrated male pigs fed diets containing either a standard commercial diet with 1.5 % soybean oil (control) or 3 % oil from either soybean oil (SO), canola oil (CO), or fish oil (FO) during the growing-finishing phases. Twenty CATA attributes for loin samples were generated. We interviewed 101 consumers to select all the CATA terms that they considered suitable to characterize sensory attributes of longissimus lumborum muscle samples of pigs from each dietary treatment. The CATA results indicated differences among pork loin samples depending on the source and inclusion level of dietary oil. Loins from pigs fed 3 % SO were characterized by a higher frequency of the "juicy texture" attribute (p < 0.05) and a lower frequency of the "dry texture" attribute (p < 0.05) compared to loins from 3 % FO-fed pigs. Moreover, loins from pigs fed 3 % SO had a lower citation frequency of the "tasteless" attribute (p < 0.05) compared to loins from 3 % FO-fed pigs. The attributes "cooked pork meat-like taste", "juicy texture", "tender texture", and "brightness" were placed close to the overall liking. "Tender texture", "juicy texture", "pork meat-like" (odor and taste), and "cooked pork meat-like taste" attributes were considered drivers of liking. Feeding genetically lean immunocastrated male pigs with diets containing 3 % SO may be advisable from a pork sensory quality perspective.

Microbiological Quality of Pig Carcasses in a Slaughterhouse under Risk-Based Inspection System.

Meat product inspection is one of the procedures adopted more than a century ago to guarantee food quality and safety for consumption. Due to technology and regulation advancement for farming and slaughtering pigs, a change in zoonotic profile attributed to pork has been identified. Thus, a global movement began to establish inspection parameters based on epidemiological risk profiles, culminating in the publication of a new regulation in Brazil in 2018. This normative instruction establishes that slaughterhouses under federal inspection must implement risk-based inspection until 2028. Changes in the inspection system can generate questions and objections on the part of customers and consumer markets. In order to assess microbiological contamination when adopting a risk-based inspection system, the occurrence of Salmonella spp. and the quantification of Enterobacteriaceae and mesophilic aerobic counts were compared in pig carcasses slaughtered under traditional and risk-based inspection systems. A statistical significance reduction was identified regarding the quantification of Enterobacteriaceae (log -0.18 to -1.61 CFU/cm2) and mesophilic aerobic counts (log 4.60 to 3.49 CFU/cm2). The occurrence of Salmonella spp. did not show a significant difference (4% to 5.3%). The results allowed us to conclude that adopting risk-based inspection systems improves food safety through Enterobacteriaceae and mesophilic aerobic counts reduction.

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.

Evaluation of a Phytogenic Compound with Minerals as a Possible Alternative to Ractopamine for Finishing Pigs.

The objective of this work was to evaluate the effect of a phytogenic compound for pigs in the growing and finishing phases as a possible substitute for ractopamine. A total of 140 pigs with an average initial weight of 48.8 kg ± 5.9 kg were used, distributed in a randomized block design, in a 3 × 2 factorial scheme (control diet (CONT), diet with inclusion of 2.5 kg per ton of a phytogenic compound (PC), and diet with 10 ppm of ractopamine (RAC), and two sexes: gilts and barrows), distributed in eight pens per treatment. The performance parameters were measured, and, at the end of the experimental period, the animals were slaughtered for carcass characteristics and pork quality analysis. The animals consuming RAC showed a better feed conversion, 4% improvement in relation to the group with the PC (p < 0.05). For daily weight gain, the animals supplemented with the PC showed 4.46% lower gain compared to RAC, and 3% greater gain compared to the CONT (p < 0.05). The animals that consumed the PC showed 5.6% lower shear force of the pork (p < 0.05) in relation to the CONT group and 29% lower in relation to the RAC group. The TBARS value presented a significant difference (p < 0.05), the CONTT group was 29% higher than the RAC, and the PC was 15.5% higher than the RAC. For chroma, the pork of the RAC group was 14% lower than the CONTT group and 10.3% less than the PC. There was no significant difference for the carcass parameters. It was concluded that the pigs in the ractopamine group presented the best performance; however, the phytogenic compound can be used against ractopamine's restriction because it improves daily weight gain and promotes a softer and less pale meat when compared with ractopamine.

Meat consumption and consumer attitudes in México: Can persistence lead to change?

Meat is an essential element of contemporary Mexican culture. Its consumption is linked to ancestral elements as well as to agri-food globalization. Currently, the three types of meat most consumed by Mexicans are chicken (35 kg/person/year), pork (20 kg/person/year) and beef (15 kg/person/year). The consumption of these types of meats is highly influenced by price, regional preferences and emerging trends related to health, environmental and animal welfare concerns. The Mexican diet also includes other types of meats such as turkey, horse, sheep, goat and rabbit; their consumption is related to factors associated with health, tradition and availability. Mexico is the Latin American country with the highest number of people who follow plant-based diets, with 19% being vegetarian, 15% flexitarian and 9% vegan. This overview shows that the persistence of meat consumption in the country is not a uniform phenomenon, where deep-rooted culinary traditions coexist with changes in the horizon influenced by globalization, health and environmental concerns, animal welfare and household income.

Effects of feeding ractopamine hydrochloride with or without supplemental betaine on live performance, carcass and meat quality traits, and gene expression of finishing pigs.

The objective of this study was to evaluate the effects of ractopamine and betaine, supplemented alone or in combination, on live performance, carcass and meat quality traits, and gene expression (in both skeletal muscle and subcutaneous adipose tissue) of finishing pigs. Seventy-two pigs averaging 89.0 ± 3.44 kg were assigned to a control diet (CTRL-without ractopamine and betaine); CTRL+20 mg/kg ractopamine (RAC); CTRL+2.5 g/kg betaine (BET); or RAC + 2.5 g/kg betaine (RAC + BET). Pigs fed RAC and RAC + BET had greater average daily gain and carcass yield compared to CTRL. Pigs fed RAC, BET, and RAC + BET had greater loin muscle area, while backfat thickness was lower in pigs fed RAC + BET compared to CTRL. Pork from BET had lower shear-force and greater intramuscular fat content compared to CTRL. Regarding adipose tissue, RAC and BET increased expression of genes related to lipolysis and ß-oxidation. These data indicate that performance and carcass traits of pigs can be improved with ractopamine, whereas betaine (when fed independently from ractopamine) increased the loin muscle area and pork quality.

Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions.

Fat reduction in meat products represents a technological challenge, as it affects the physicochemical and sensory properties of foods. The objective of the present investigation was to develop reduced-fat pork and chicken meatballs. In the initial stage, a survey was performed on 387 individuals, in order to determine the consumer perception of the meaning of a healthy meatball and the likelihood that they would consume such a product. In the second stage, four pork and chicken meatball formulations were developed: control meatballs (AC), meatballs with inulin (AI), meatballs with fructo-oligosaccharides (AF), and meatballs with inulin and fructo-oligosaccharides (AM). In the third stage, physicochemical properties were evaluated (water activity, humidity, fat, protein, ash, weight loss, pH, color, and texture) and a sensorial profile was created with semi-trained panelists for the four meatball formulations. In the fourth stage, AI was selected as the meatball with sensorial and physicochemical characteristics most similar to AC. An analysis of nutritional characteristics and a home test (84 consumers) were performed. The present study established that the inclusion of inulin as a fat substitute in the preparation of pork and chicken meatballs, in the amount of 3.5 g of fiber/100 g of the mixture, imitates the technological properties characteristic of fat and showed acceptance by consumers.