Study of Antimicrobial Activity of Abutilon pannosum Choline Chloride Based Extraction as Meat Preservatives

Meat industry preservation methods to extend the shelf life and maintain the microbial safety of meat products. There is big shortage in research that conducting examination of the antimicrobial activity of Abutilon pannosum choline chloride based extracts (APCCBE). This study aimed to assess the efficacy of APCCBE in inhibiting the growth of common meat pathogens, investigated the potential impact of APCCBE treatment on the meat products shelf life. The polar fraction of Abutilon pannosum leaves fine powder was obtained via a solid-liquid extraction, GC-MS analysis, Antibacterial activity of fresh APCCBE was performed against four strains of microorganisms: Staphylococcus aureus, Escherichia coli, Bacillus subtilis using Muller Hinton and six antibiotics discs (50 mg/mL) as follows; “Cefoxitin (FOX), Cephalothin (KF), Cotrimoxazole (TS), Gentamicin (GM), Augmentin (AUG) and Ampicillin (AP). Determination of the storage period of meatballs using packages containing APCCBE were each 100g of meatballs were wrapped by each package film concentration, stored in dark and cool conditions and compared with meatballs wrapped by uncoated PE film package. the study has declared that the APCCBE possess efficient antimicrobial effects against the test bacterial strains. These findings provide valuable knowledge in pathogenic bacteria treatment and food preservation, in addition to its ability in extension the shelf life of the chilled meatballs to about 2 weeks instead of 5 days only in case of control meatballs before and after cooking. Further research is needed to achieve the best application and usage of the extractions of APCCBE

Study of Antimicrobial Activity of Abutilon pannosum Choline Chloride Based Extraction as Meat Preservatives

Meat industry preservation methods to extend the shelf life and maintain the microbial safety of meat products. There is big shortage in research that conducting examination of the antimicrobial activity of Abutilon pannosum choline chloride based extracts (APCCBE). This study aimed to assess the efficacy of APCCBE in inhibiting the growth of common meat pathogens, investigated the potential impact of APCCBE treatment on the meat products shelf life. The polar fraction of Abutilon pannosum leaves fine powder was obtained via a solid-liquid extraction, GC-MS analysis, Antibacterial activity of fresh APCCBE was performed against four strains of microorganisms: Staphylococcus aureus, Escherichia coli, Bacillus subtilis using Muller Hinton and six antibiotics discs (50 mg/mL) as follows; “Cefoxitin (FOX), Cephalothin (KF), Cotrimoxazole (TS), Gentamicin (GM), Augmentin (AUG) and Ampicillin (AP). Determination of the storage period of meatballs using packages containing APCCBE were each 100g of meatballs were wrapped by each package film concentration, stored in dark and cool conditions and compared with meatballs wrapped by uncoated PE film package. the study has declared that the APCCBE possess efficient antimicrobial effects against the test bacterial strains. These findings provide valuable knowledge in pathogenic bacteria treatment and food preservation, in addition to its ability in extension the shelf life of the chilled meatballs to about 2 weeks instead of 5 days only in case of control meatballs before and after cooking. Further research is needed to achieve the best application and usage of the extractions of APCCBE

Evaluation of some heavy metals residues in batteries and deep litter rearing systems in Japanese quail meat and offal in Egypt

Aim: The main objectives of this study were for comparing the effect of batteries and deep litter rearing systems of domesticated Japanese quail, Coturnix coturnix japonica, on the concentration levels of cadmium, copper, lead, and zinc from the quail meat and offal in Ismailia, Egypt. Materials and Methods: A total of 40 quail meat and their offal samples were randomly collected from two main quail rearing systems: Battery (Group I) and deep litter system (Group II) for determination of concentration levels of cadmium, copper, lead, and zinc. In addition, 80 water and feed samples were randomly collected from water and feeders of both systems in the Food Hygiene Laboratory, Faculty of Veterinary Medicine, Suez Canal University for heavy metals determination. Results: The mean concentration levels of cadmium, copper, lead, and zinc in Group I were 0.010, 0.027, 1.137, and 0.516 ppm and for Group II were 0.093, 0.832, 0.601, and 1.651 ppm, respectively. The mean concentration levels of cadmium, copper, lead, and zinc in quail feed in Group I were 1.114, 1.606, 5.822, and 35.11 ppm and for Group II were 3.010, 2.576, 5.852, and 23.616 ppm, respectively. The mean concentration levels of cadmium, copper, lead, and zinc in quail meat for Group I were 0.058, 5.902, 10.244, and 290 ppm and for Group II were 0.086, 6.092, 0.136, and 1.280 ppm, respectively. The mean concentration levels of cadmium, copper, lead, and zinc for liver samples in Group I were 0.15, 8.32, 1.05, and 3.41 ppm and for Group II were 0.13, 8.88, 0.95, and 4.21 ppm, respectively. The mean concentration levels of cadmium, copper, lead, and zinc in kidney samples for the Group I were 0.24, 4.21, 1.96, and 4.03 ppm and for Group II were 0.20, 5.00, 1.56, and 3.78 ppm, respectively. Kidney had the highest concentration levels of heavy metals followed by liver then muscles. The highest concentration levels of copper were observed in liver samples. The order of the levels of these trace elements obtained from the four different quail organs is Ca > Pb > Zn > Cu. Lead and cadmium concentration levels in quail meat samples were exceeded the Egyptian standardization limits and suggesting a health threat from lead and cadmium to the quail consumers. Conclusion: Battery rearing system is more hygienic than deep litter system from the point of heavy metals pollution of water and feeds of quail. Feed samples from battery system had means concentration levels of lead not significantly higher (p>0.05) than those samples from deep litter system. Meanwhile, water samples from battery system had means concentration levels of cadmium, copper, and zinc significantly higher (p>0.05) than those samples from deep litter system. Quail may carry health risks to consumers

Prevalence of Escherichia coli Resistance Genes in Mullet Fish

Escherichia coli gene mutations (plasmids, integrons, and transposons) have instigated multidrug resistance (MDR) against various antimicrobials. This study detected antibiotic-resistance genes (genotypic and phenotypic) in E. coli and performed Whole-genome sequencing to discover MDR-associated E. coli genes in mullet fish. E. coli isolates were serologically identified and their antimicrobial sensitivity was tested. E. coli presence was confirmed in 35% of the mullet fish samples. Cephalosporins, tetracyclines, and sulfonamides presented higher efficiency against E. coli. The serological investigation revealed the presence of STEC (O157:H7, 50%), ETEC (O142, 20%), EHEC (O26:H11,15%), and  EPEC (15%) in mullet meat samples. A symmetrical band represented the Subunit B of the Shiga-like toxin (SLT) genewhereas the Heat-labile toxin (LT) gene was found in plasmid and genomic DNA-detected strains. The results revealed the hazardous nature of STEC for mullet meat consumers. The study recommends improving the hygienic conditions during the mullet handling and processing steps, which will minimize  antibiotic usage and resistance

Prevalence of Escherichia coli Resistance Genes in Mullet Fish

Escherichia coli gene mutations (plasmids, integrons, and transposons) have instigated multidrug resistance (MDR) against various antimicrobials. This study detected antibiotic-resistance genes (genotypic and phenotypic) in E. coli and performed Whole-genome sequencing to discover MDR-associated E. coli genes in mullet fish. E. coli isolates were serologically identified and their antimicrobial sensitivity was tested. E. coli presence was confirmed in 35% of the mullet fish samples. Cephalosporins, tetracyclines, and sulfonamides presented higher efficiency against E. coli. The serological investigation revealed the presence of STEC (O157:H7, 50%), ETEC (O142, 20%), EHEC (O26:H11,15%), and  EPEC (15%) in mullet meat samples. A symmetrical band represented the Subunit B of the Shiga-like toxin (SLT) genewhereas the Heat-labile toxin (LT) gene was found in plasmid and genomic DNA-detected strains. The results revealed the hazardous nature of STEC for mullet meat consumers. The study recommends improving the hygienic conditions during the mullet handling and processing steps, which will minimize  antibiotic usage and resistance

Sensory and Chemical Quality Deviations of Popularly Manufactured Dry Sausage

Traditional dry sausages are one of the meat products that target globally by thousands of meat consumers. From a consumer perception point of view, the quality of this traditional meat product is of great concern. Therefore, this study was conducted to evaluate the sensory and chemical quality of 100 samples of dry sausage marketed in Ismailia city, Egypt. Only 22 dry sausage samples were accepted in concern to their appearance and 56 samples were accepted in concern to their flavor. Out of 78 samples rejected for appearance, 43 (overfilling), 12 (fading) and 23 (discolored) rejected sausage samples. Out of 44 samples rejected for flavor, 28 (rancid), 10 (sour), and 6 (putrid) rejected sausage samples. The mean values of moisture, protein, fat, ash, CHO, and NaCl contents for dry sausage samples were 43.7, 15.3, 19.9, 4.3, 13.6, and 3.2 respectively. 90% of sausage samples corresponded with the standard limit of moisture content. Commercial fraud during the manufacture of the dry sausage was detected based on their protein content whereas 56% of the sausage samples were unfit with the requirement of Egyptian Standard for protein contents. The mean pH, TBA and TVB-N values for the examined dry sausage samples were 5.1, 0.9 (mg/Kg), and 14.9 (mg/100g) respectively. It could be concluded that a considerable number of dry sausage samples had deviation in their sensory and chemical quality and may have a negative effect on consumer satisfaction