EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards), 2013. Scientific Opinion on the public health hazards to be covered by inspection of meat (bovine animals).

A risk ranking process identified Salmonella spp. and pathogenic verocytotoxin-producing Escherichia coli (VTEC) as current high-priority biological hazards for meat inspection of bovine animals. As these hazards are not detected by traditional meat inspection, a meat safety assurance system for the farm-to-chilled carcass continuum using a risk-based approach was proposed. Key elements of the system are risk-categorisation of slaughter animals for high-priority biological hazards based on improved food chain information, as well as risk-categorisation of slaughterhouses according to their capability to control those hazards. Omission of palpation and incision during post-mortem inspection for animals subjected to routine slaughter may decrease spreading and cross-contamination with the high-priority biological hazards. For chemical hazards, dioxins and dioxin-like polychlorinated biphenyls were ranked as being of high potential concern; all other substances were ranked as of medium or lower concern. Monitoring programmes for chemical hazards should be more flexible and based on the risk of occurrence, taking into account the completeness and quality of the food chain information supplied and the ranking of chemical substances, which should be regularly updated to include new hazards. Control programmes across the food chain, national residue control programmes, feed control and monitoring of environmental contaminants should be better integrated. Meat inspection is a valuable tool for surveillance and monitoring of animal health and welfare conditions. Omission of palpation and incision would reduce detection effectiveness for bovine tuberculosis and would have a negative impact on the overall surveillance system especially in officially tuberculosis free countries. The detection effectiveness for bovine cysticercosis, already low with the current meat inspection system, would result in a further decrease, if palpation and incision are removed. Extended use of food chain information could compensate for some, but not all, the information on animal health and welfare lost if only visual post-mortem inspection is applied

Survey of Aflatoxin M1 in Cow, Goat, Buffalo andCamel Milks in Ismailia-Egypt Using ELISA.

Milk from buffalo, cow, goat and camel species was collected in Ismailia in Egypt. Aflatoxin (AFM1) levels were lower than previous surveys, and were influenced by feeding practices. Cows and buffaloes are fed prepared rations and had highest incidence of AFM1. Camels forage freely on available pasture and had lowest AFM1 in their milk. Goats are fed a combination of prepared ration as a supplement to pasture grazing. Most milks (80%, 74%, 66% and 52% of the camel, goat, cow and buffalo milks, respectively) were below the European Union maximum of AFM1 \u3c50 ng/L and all milk samples were \u3c500 ng/L

Fate of Aflatoxin M1 During Manufacture and Storage of Feta Cheese

The effect of feta cheese manufacture on aflatoxin M(1) (AFM(1)) content was studied using an enzyme immunoassay technique. Feta cheese was made from milk spiked with 1 and 2 microg AFM(1) per kilogram milk. Pasteurization at 63 degrees C for 30 min caused \u3c10% destruction of AFM(1). During cheese making, the remaining AFM(1) in milk was partitioned between curd and whey with two-thirds retained in the curd and one-third going into the whey. Cheeses were then stored for 2 mo in 8%, 10%, and 12% brine solutions at 6 and 18 degrees C. There was a 22% to 27% reduction of AFM(1) during the first 10 d of storage, with slightly more loss as salt concentration increased and when the cheese was stored at 18 degrees C. Further storage caused only slight decrease in AFM(1) and after 30 d of brining there was no difference in AFM(1) content of the cheese based upon salt concentration of the brine. At 18 degrees C, no further losses of AFM(1) occurred after 30 d, and at 6 degrees C, there was continued slight decrease in AFM(1) levels until 50 d. After 60 d of brining, there was a total loss of 25% and 29% of the AFM(1) originally present for cheese brined at 6 and 18 degrees C, respectively. Thus, the combination of pasteurization, conversion of milk into feta cheese, and at least 50 d storage of cheese in brine caused a total loss of about 50% of the AFM(1) originally present in the raw milk

Fate of Aflatoxin M1 During Manufacture and Brining of Feta Cheese

The effect of feta cheese manufacture on aflatoxin M1 (AFM1) content was studied using an enzyme immunoassay technique. Feta cheese was made from milk spiked with 1 and 2 μg AFM1 per kilogram milk. Pasteurization at 63 °C for 30 min caused \u3c10% destruction of AFM1. During cheese making, the remaining AFM1 in milk was partitioned between curd and whey with two-thirds retained in the curd and one-third going into the whey. Cheeses were then stored for 2 mo in 8%, 10%, and 12% brine solutions at 6 and 18 °C. There was a 22% to 27% reduction of AFM1 during the first 10 d of storage, with slightly more loss as salt concentration increased and when the cheese was stored at 18 °C. Further storage caused only slight decrease in AFM1 and after 30 d of brining there was no difference in AFM1 content of the cheese based upon salt concentration of the brine. At 18 °C, no further losses of AFM1 occurred after 30 d, and at 6 °C, there was continued slight decrease in AFM1 levels until 50 d. After 60 d of brining, there was a total loss of 25% and 29% of the AFM1 originally present for cheese brined at 6 and 18 °C, respectively. Thus, the combination of pasteurization, conversion of milk into feta cheese, and at least 50 d storage of cheese in brine caused a total loss of about 50% of the AFM1 originally present in the raw milk

Influence of Brine Concentration and Temperature on Composition, Microstructure and Yield of Feta Cheese

The protein matrix of cheese undergoes changes immediately following cheesemaking in response to salting and cooling. Normally, such changes are limited by the amount of water entrapped in the cheese at the time of block formation but for brined cheeses such as feta cheese brine acts as a reservoir of additional water. Our objective was to determine the extent to which the protein matrix of cheese expands or contracts as a function of salt concentration and temperature, and whether such changes are reversible. Blocks of feta cheese made with overnight fermentation at 20 and 31°C yielded cheese of pH 4.92 and pH 4.83 with 50.8 and 48.9 g/100 g of moisture, respectively. These cheeses were then cut into 100-g pieces and placed in plastic bags containing 100 g of whey brine solutions of 6.5, 8.0, and 9.5% salt, and stored at 3, 6, 10, and 22°C for 10 d. After brining, cheese and whey were reweighed, whey volume measured, and cheese salt, moisture, and pH determined. A second set of cheeses were similarly placed in brine (n = 9) and stored for 10 d at 3°C, followed by 10 d at 22°C, followed by 10 d at 3°C, or the complementary treatments starting at 22°C. Cheese weight and whey volume (n = 3) were measured at 10, 20, and 30 d of brining. Cheese structure was examined using laser scanning confocal microscopy. Brining temperature had the greatest influence on cheese composition (except for salt content), cheese weight, and cheese volume. Salt-in-moisture content of the cheeses approached expected levels based on brine concentration and ratio of brine to cheese (i.e., 4.6, 5.7 and 6.7%). Brining at 3°C increased cheese moisture, especially for cheese with an initial pH of 4.92, producing cheese with moisture up to 58 g/100 g. Cheese weight increased after brining at 3, 6, or 10°C. Cold storage also prevented further fermentation and the pH remained constant, whereas at 22°C the pH dropped as low as pH 4.1. At 3°C, the cheese matrix expanded (20 to 30%), whereas at 22°C there was a contraction and a 13 to 18 g/100 g loss in weight. Expansion of the protein matrix at 3°C was reversed by changing to 22°C. However, contraction of the protein matrix was not reversed by changing to 3°C, and the cheese volume remained less than what it was initially

Increasing Stringiness of Low Fat Mozzarella Cheese Using Polysaccharides

When fat content of pasta filata cheese is lowered, a loss of fibrous texture occurs and low-fat (LF) mozzarella cheese loses stringiness, making it unsuitable for the manufacture of string cheese. We investigated the use of various polysaccharides that could act as fat mimetics during the stretching and extruding process to aid in protein strand formation and increase stringiness. Low-fat mozzarella cheese curd was made, salted, and then 3.6-kg batches were heated in hot (80°) 5% brine, stretched, and formed into a homogeneous mass. Hot (80°C) slurries of various polysaccharides were then mixed with the hot cheese and formed into LF string cheese using a small piston-driven extruder. Polysaccharides used included waxy corn starch, waxy rice starch, instant tapioca starch, polydextrose, xanthan gum, and guar gum. Adding starch slurries increased cheese moisture content by up to 1.6% but was not effective at increasing stringiness. Xanthan gum functioned best as a fat mimetic and produced LF string cheese that most closely visually resembled commercial string cheese made using low-moisture part skim (LMPS) mozzarella cheese without any increase in moisture content. Extent of stringiness was determined by pulling apart the cheese longitudinally and observing size, length, and appearance of individual cheese strings. Hardness was determined using a modified Warner-Bratzler shear test. When LF string cheese was made using a 10% xanthan gum slurry added at ~1%, increased consumer flavor liking was observed, with scores after 2 wk of storage of 6.44 and 6.24 compared with 5.89 for the LF control cheese; although this was lower than an LMPS string cheese that scored 7.27. The 2-wk-old LF string cheeses containing xanthan gum were considered still slightly too firm using a just-about-right (JAR) test, whereas the LMPS string cheese was considered as JAR for texture. With further storage up to 8 wk, all of the LF string cheeses softened (JAR score was closer to 3.0); however, much of the stringiness of the LF string cheeses was also lost during storage. We have demonstrated the potential feasibility of increasing stringiness in LF string cheese using polysaccharides with xanthan gum, although further research is needed to develop quantitative methodology for measuring stringiness and to maintain stringiness through the extended refrigerated shelf life needed for string cheese

Comparing prophylactic effect of exercise and metformin on cognitive brain functions in rats with type 3 diabetes mellitus

Introduction Type 2 diabetes mellitus (DM) and Alzheimer’s disease (AD) are two major medical conditions that constitute a significant financial burden on most healthcare systems. Due to AD sharing “insulin resistance” mechanistic features with DM, some scientists have proposed “type 3 DM” terminology for it. This study aims to compare the prophylactic effect of exercise and metformin on cognitive brain functions in rats with type 3 DM. Material and methods Two groups of rats were included in the study: the control group (n = 15) and the streptozotocin-induced type 2 diabetic group (n = 45). The diabetic group was subdivided into three equal subgroups: a sedentary non-treated diabetic group, an exercised group, and a metformin-treated group. We estimated step-down avoidance task latency, serum glucose, insulin, free fatty acids (FFA), cholesterol, high-density lipoprotein (HDL), low-density lipoprotein (LDL) and triglycerides (TG), brain Aβ-42 and glucose, histological changes by toluidine blue, and immunohistochemistry for brain Aβ-42 and tau-positive cells. Results Serum glucose, FFA, TG, cholesterol, LDL, brain Aβ-42, brain glucose, the number of hippocampal dark and degenerated cells, and brain Aβ-42 and tau-positive cells, were all significantly lower. In contrast, serum insulin and HDL, the number of hippocampal granular cells, and latency of the step-down avoidance task were significantly higher in exercised and metformin-treated groups compared to the diabetic group. There were significantly higher values of serum insulin and brain/plasma glucose ratio and number of brain tau-positive cells in the metformin-treated group than in the exercised group. Conclusions We can conclude that exercise can be as effective as metformin regarding prophylaxis against the deleterious effects of type 3 DM on cognitive brain functions