Exoplanet detection in metal-poor stars

The game meat industry is continuing to grow in South Africa. Several stakeholders are involved in the game meat supply chain and a high level of knowledge is necessary to ensure compliance with legislation and standards. It was therefore necessary to determine the level of knowledge of the stakeholders since this has not been determined before. Information regarding the extent ofstakeholders' knowledge and the possible impact on compliance to standards was obtained through a desk-top study and an analysis of questionnaire responsesfrom industry, consumers and relevant authorities. Results have shown that consumers have a specific expectation regarding the safe production of game meat. Limitations in the knowledge of the stakeholders have been identified. Understanding these limitations can assist policy-makers, law enforcers and the game meat industry in developing strategies to alleviate the problem. The result of this study may assist in providing consumers with game meat that is safe for human consumption

Toxic Metals in Meat Contributed by Helicopter and Rifle Thoracic Killing of Game Meat Animals

Processes of killing wild game meat animals could introduce toxic metals into the animal’s meat, which subsequently may pose a risk of consumer exposure to toxins during ingestion. In most cases, toxic metals occur naturally in the environment and may be found in traces in different parts of a game meat animal. However, some of these metals are also introduced to meat animals by bullets used during the hunting and killing of game meat animals. These bullets are generally made from metals such as lead, arsenic, and copper, all of which have strictly regulated limits in food products including meat. Samples of helicopter-killed impala in the area around the bullet/pellets’ wound (n = 9) and from animals killed by a single projectile (n = 9) were analysed using inductively coupled plasma mass spectrometry (ICP-MS). The type of bullet used influenced the mean concentration of some of these toxic metals (mg/Kg) in meat samples; helicopter killing resulted in the following levels of As (0.665, SD = 1.95); Cd (0.000, SD = 0.000); Pb (620.18, SD = 1247.6); and Hg (0.017 SD = 0.033) compared to single projectile killing that resulted in the following levels: As (0.123, SD = 0.221); Cd (0.008, SD = 0.021); Pb (1610.79, SD = 1384.5); and Hg (0.028, SD = 0.085). The number of samples per metal with levels above the EU products’ limits were Pb = 18/18 samples from both killing methods, As = 2/18 samples from helicopter killing, Cd- = 1/18 from rifle killing and Hg = 0/18. To minimise the risks of toxic metals posed by bullets, the use of lead (Pb) free bullets should be encouraged, and the control of meat animal killing methods must always be performed, especially for meat contamination prevention

The Use of Organic Acids (Lactic and Acetic) as a Microbial Decontaminant during the Slaughter of Meat Animal Species: A Review

Wild ungulate species provide a much-needed protein source to many communities in developed and developing countries. Frequently, these game meat animals are slaughtered, and the meat is unknowingly contaminated by microorganisms and released to the unsuspecting public. This review investigates the global usage of organic acids (lactic and acetic acids) as microbial decontamination strategies during slaughter. The results show that there is a more open-minded approach to adopting possible decontamination plans as a tool to improve meat safety during slaughter. Developed countries continue to adopt these strategies, while developing countries are lagging behind. While decontamination of carcasses can lead to a reduction of microbial load on these carcasses, this strategy must not be seen as a replacement of hygiene management during the animals’ slaughter

Sodium in processed meats produced by local butcheries in Tshwane, South Africa

The common use of sodium in different compositions, is as a preservative, for colouring, curing, flavouring and as a binding agent in processed meats, it is also used for improved shelf life and distinct palatability. Even with modern food processing methods, sodium is still essential in manufacturing of meat derivatives. Continuous consumption of high sodium diets is associated with adverse chronic health effects, such as cardiovascular diseases, hypertension, stroke, cancers, among others, which have been on the rise. As a result, there has been a global drive by organisations such as the World Health Organization (WHO) to advise member states to reduce dietary sodium levels in various foods, including processed meats. Consequently, South Africa promulgated the first sodium reduction regulations in Africa by 2013, intended to reduce sodium in certain foodstuffs, including processed meat products. The objectives of this study were to determine (1) the level of sodium in processed meats produced by local butcheries in the City of Tshwane (CoT), Gauteng, South Africa and (2) to compare the amount of sodium in processed meats, determined using the two South African legislated methods, namely Flame Atomic Absorption Spectroscopy (FAAS) and Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES). A cross-sectional approach with qualitative and experimental dimensions approach was followed. Processed meat production records obtained from randomly selected butcheries in CoT (122) revealed that the top six commonly produced processed meats were boerewors (90.2 %), braaiwors (87.7 %), biltong (86.9 %), drywors (62.3 %), viennas (45.9 %) and burger patties (43.5 %). Subsequently, sampling (n=396) of the top six products from 66 randomly selected butcheries was done. The findings of the study revealed that processed meats analysed using ICP-AES and FAAS contained mean sodium levels of 1449 mg/100 g and 649 mg/100 g, respectively (p<0.0001), which were higher than the South African legal sodium limits. The concentration of sodium of products determined using ICP-AES (64.7 - 9201 mg/100 g) was significantly (p<0.0001) higher than in the same products analysed using FAAS (35.4 - 2351 mg/100 g). From the findings of this study, sodium reduction requires a concerted effort in enforcing the South African mandatory sodium limits in local butcheries in processed meats. The results of legislated sodium test methods must be comparable to ensure equal level of compliance

The Influence of Potable Water, Lactic and Acetic Acids on the Microbiology of Wound Areas on Impala (<i>Aepyceros melampus</i>) Carcasses

Meat contamination by microorganisms could occur during numerous processes linked to game meat animal slaughter. These contaminants could pose a risk to product quality and consumer health. Contamination often occurs around the wound caused by shooting. Animal slaughter plants are given a responsibility to identify, evaluate and control the occurrence of hazards in their processing plant. To improve this control plan, the effectiveness of lactic (LA) and acetic acids (AA) for reducing the microbiological load directly around the wound was investigated. After killing by means of an aerial (helicopter) shotgun (n = 12) firing lead pellets and land-based rifle bullet shots (n = 36), samples of the flesh directly around the wounds of impala (Aepyceros melampus) were taken immediately after dressing (AD) before any treatment was conducted. Thereafter, at the step where carcasses are typically washed with potable water, the flesh directly around the wound was subjected to a wash with either ≈5 mL potable water (T1), 5% LA solution (T2) or 5% AA solution (T3) and then chilled overnight. Samples of the flesh directly around the wounds were also taken after chilling (AC). The aim of the study was to determine the effectiveness of each organic acid in reducing the microbiological load (total plate count; E. coli; coliforms and Salmonella) present in the flesh directly around the wounds of impala carcasses. The study found that shotgun pellets caused less body damage with fewer microorganisms recorded compared to samples from rifle-killed carcasses. LA reduced the occurrence of Salmonella during slaughter. The results of the other microorganisms revealed inconclusive outcomes on whether the application of water, 5% LA or 5% AA was effective in the reduction of the microbial organisms on the flesh directly around the wounds

Physical Hazards in Aepyceros melampus Carcasses Killed for Meat Purposes by Aerial and Thoracic Shots

Physical hazards, such as bullet particles and bone fragments, in wild meat could be introduced by processes applied whilst killing game meat animals. These hazards may pose a health risk to non-suspecting consumers and must therefore be identified, evaluated and removed from meat and meat products. The extent of dispersion of these hazards in carcasses has not been sufficiently investigated with respect to game meat safety. This study aims to describe and quantify the occurrence of these hazards in animals shot by aerial (helicopter) shotgun targeting the head and higher neck region (n = 12) and single-projectile/free-bullet rifle shots targeting the thorax region (n = 36) of impala killed for meat consumption. To quantify the occurrence, particle sizes and dispersion surface of bullet fragments and bone splinters in the forequarters, radiographs were taken from top to bottom (dorsal ventral) and from the side (lateral) in the sequence of the skull, neck and forequarters. A t-test (p &lt; 0.05) was conducted to compare the association of averages from the killing methods with the occurrences of bullet fragments and bone splinters. Bullet particles and bone splinters of significant sizes were introduced by the killing methods adopted. The results show a high incidence of harmful bullet particle and bone splinter sizes from the rifle thorax shots (p = 0.005). The dispersion of both physical hazards could cover a wide distance of &gt;332 mm between particles on hunted game meat animals. Game meat animal killing methods with a rifle targeting the chest cavity should be refined and implemented. These should include the selection of bullets less prone to fragmentation, and compliance with regulated game meat animal-killing protocols, including regulating the placement of shots to allow only head or high neck shots for game meat animals slaughtered/culled for human consumption