Evaluation of Quality Parameters in Raw Meat Used for Processing in the Fast Food Industry

The aim was to evaluate the quality aspects of raw meat destined for processing in fast-food units and to compare it with that of meat obtained in the traditional systems. Our study revealed that the water holding capacity (WHC) in poultry meat obtained in the industrial systems and used for processing in fast-foods is very variable and also very high compared to the one obtained in the traditional systems. When examining sensorially the quality aspects we found that the colour of the poultry meat (legs) is whiter, paler and in the breast areas we noticed a pathology known the “wooden breast”. In the case of pork meat, we obtained similar results, the industrially obtained meat showing a lighter colour and lower consistency. The protein percentage was correlated with the low quality of the meat obtained in the industrial system. Raw meat destined for processing in the fast-food units should be improved given the lower quality revealed. Measures should be taken also in the production units so as to prevent the pathological lesions found, such as “wooden breast” in poultry meat which we found to be very often observed

Pathogens Contamination Level Reduction on Beef Using Organic Acids Decontamination Methods

In this study we aimed to assess the efficiency of organic acids in different concentrations regarding pathogens as Salmonella, Listeria and Escherichia on beef, which can cause food borne illness in humans. The samples were sterilized using UV radiation for 30 minutes, afterwards being contaminated with 1 ml of microbial suspension (0.5 MacFarland). We used reference bacterial strains for Salmonella Enteritidis, Escherichia coli and Listeria monocytogenes. The samples were subjected to decontamination procedure by introducing 25mL of solution of lactic, acetic or citric acid in concentration of 1%, 2% and 3%. The results showed a reduction of initial pathogen load, ranging from 0.32 to 7.78 log CFU/g, depending on the type of acid, concentration and pathogen sensitivity. After decontamination, standardized methods have been used for the isolation of pathogenic germs. Based on statistical analysis we conclude that pathogens have a different sensitivity to the action of acid solutions, their sensitivity in ascending order being: Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli. Among the organic acids, the most efficient was lactic acid, followed by acetic acid and less efficient citric acid. The greatest reduction of germs was determined by the concentration of 3%

Slaughterhouse Survey on the Frequency of Pathologies Found in Bovine Post-mortem Inspections

The aim was to reveal the prevalence of post-mortem lesions in two large-scale bovine slaughterhouses found in Romania so as to point out the potential hazards for human health. The proper examination of animal carcasses and organs that are destined for human consumption is essential in order to ensure food safety but not all the time properly made due to lack of time during the process of slaughter. The results showed that the most frequent lesions found within the examined organs were caused by parasitic infestation (Echinococcus granulosus; Dyctiocaulus viviparus) and the highest prevalence was found in the lungs. The pathology of lesions found in bovine organs is very variable in the slaughterhouse, being able to report strange aspects such an ectopic liver in the lung parenchyma. Measures should be taken in the farms due to this high prevalence of parasites which causes both health problems as well as economical losses

Organic acids effect on spoilage psyhrotrophic microflora during the shelf life of bovine carcasses

The aim of this research was to assess the residual antimicrobial effect of 3% lactic and acetic acid solutions on the load and configuration of psychrotrophs at bovine carcasses. During October 2016 and December 2016, 18 bovine meat samples were collected from a comercial slaughterhouse in Transylvania. Collected samples were sprayed with 3% acetic acid and lactic acid solutions by spraying on the surface of meat samples. Each sample was divided into three sub-samples, from which two were treated with 3% organic acids solutions and one was the control sample. Experimental design were carried out over a 14- day period with microbial analyses at day 0, 1, 5, 9, 14. After spraying with organic acid solutions, the samples were kept at 2-4°C for 24 hours, and the following microbiological determinations were carried out: total load of psychrotrophic germs and isolation of microorganisms from the genera Pseudomonas, Aeromonas, Yersinia and Enterobacteriaceae family. The initial psychrotrophs load of the control sample presented during the experiment an ascendant evolution, from 3.23±0.2 log CFU/cm2 to 6.21 ± 0.25 log CFU/cm2, maximum admitted level being exceeded on day 10. After application of 3% acetic acid solution, the total load of psychrotrophic germs decreases to 2.05 ± 0.15 log CFU/cm2, afterwards showing a constant increase until the last day of the experiment to 4.89 ± 0.21 log CFU/cm2. The most sensitive psychrotrophic bacteria regarding the decontamination effect of lactic and acetic acid were Aeromonas spp. Lactic and acetic acid solution shown an obvious residual antimicrobial effect during the shelf life of bovine carcasses, when compared with control (p<0.05). Although acetic acid has more pronounced residual antimicrobial effect, we recommend using 3% lactic acid because it is a natural metabolite of muscle tissue and does not induce organoleptic changes in meat compared to acetic acid. The use of these methods of decontamination of carcasses should be considered as complementary measures to ensure hygienic quality and meat, and must be integrated within HACCP systems

Microbiological risk assessment represented by the psychrotrophic microflora from some meat products

Meat products are one of the categories of food that is increasingly appreciated by consumers. The presence in meat products of psychrotrophs is of particular importance for their quality, safety and freshness. Psychrotrophs can decrease their quality or make them non-edible, either by their pathogenic action or by the degradation and production of toxic metabolites. The aim of the study was to carry out a microbiological risk assessment regarding contamination of some meat products with psychrotrophs. The research material was represented by 36 samples of heat treated meat products: frankfurter, extra baloney and Victoria ham salami, collected between February - May 2019 from a meat processing company, located in Transylvania. All the samples were analyzed for the presence of the main psychrotrophs involved in spoilage processes: Acinetobacter spp., Pseudomonas spp., Moraxella spp., Lactobacillus spp., Aeromonas spp., Yersinia spp., and other bacteria from Enterobacteriaceae family. Psychrotrophic microbial load ranged between 7.0x102 and 5x104 cfu/g, 2x102 cfu/g and 8x102 and 3.2x106 for Victoria ham salami, extra baloney and frankfurters, respectively. In case of frankfurters, the microbial population was represented by: Pseudomonas fluorescens, Pseudomonas putida, Micrococcus spp., lactic acid bacteria, Moraxella lacunata, Ochrabactrum anthropi, and unidentified Gram positive rods. Microbial populations in case of Victoria ham salami were represented by: Pseudomonas fluorescens, Pseudomonas putida, Acinetobacter lwofii, Moraxella lacunata, Staphylococcus spp., Stenotrophomonas maltophilia, Streptococcus spp., and unidentified Gram positive rods. Microbial populations in case of extra baloney were represented by: Pseudomonas fluorescens, Psychrobacter phenylpiruvicus, Micrococcus spp., Staphylococcus spp., Streptococcus spp., and unidentified Gram-positive bacteria. Following the microbiological risk assessment regarding the presence of psychrotrophs in meat products, we conclude that psychotrophic microflora must be monitored permanently, being dependent on the initial loading of the raw material, as well as on the hygiene practices and temperature from storage area

Residual antimicrobial effect of week organic acids on spoilage psychrotrophs at pig carcasses

The aim of this researchwas to assess the residual antimicrobial effect of 3% lactic and acetic acid solutions regarding the load and configuration of psychrotrophs at porcine carcasses. During October 2016 and December 2016, 18 pork meat samples were collected from a comercial slaughterhouse in Transylvania. Collected samples were sprayed with 3% acetic acid and lactic acid solutions by spraying on the surface of meat samples. Each sample was divided into three sub-samples, from which two were treated with 3% organic acids solutions and one was the control sample. Experimental design were carried out over a 14- day period with microbial analyses at day 0, 1, 5, 9, 14. After spraying with organic acid solutions, the samples were kept at 2-4°C for 24 hours, and the following microbiological determinations were carried out: total load of psychrotrophic germs and isolation of microorganisms from the genera Pseudomonas, Aeromonas, Yersinia and Enterobacteriaceae family. The most sensitive psychrophic bacteria regarding the decontamination effect of lactic and acetic acid were Aeromonas spp. and Yersinia spp., both species being completely inhibited after 24 hours since application. For all microbiological criteria analyzed, lactic and acetic acid shown an obvious residual antimicrobial effect during the shelf life of pork carcasses, when compared with control samples (p<0.05)