Pork problems
نویسندگان
چکیده
منابع مشابه
Pork problems
Occasionally, during the early stages of a food poisoning incident, investigators have difficulty in determining whether a microorganism or chemical is to blame. The discovery of dioxins in Irish pork in early December reminds us that media haste can foster public confusion even in a case that was explicitly chemical from the outset. " Animal feed contaminated with harmful toxins is thought to ...
متن کاملParasites associated with pork and pork products.
Three parasites pose a public health risk from the ingestion of raw or undercooked pork, namely: Trichinella spiralis, Taenia solium and Toxoplasma gondii. Inspection procedures, when practised according to prescribed methods, are effective in eliminating the majority of risks from T. spiralis and T. solium. No suitable methods for the post-slaughter detection of T. gondii are available. All th...
متن کاملHealthy pork
Introduction Animal fats are generally perceived as having negative health effects. However, research has shown the fatty acid composition of the meat/fat from production animals can be changed to provide a healthier fatty acid profile by altering the animals’ feed. Fatty acids such as omega-3 and CLA have been found to have a variety of positive health effects such as improving the immune syst...
متن کاملPotential animal health hazards of pork and pork products.
The animal health hazards associated with the importation of pork and pork products include four viral agents: foot and mouth disease, classical swine fever (hog cholera), African swine fever, and swine vesicular disease viruses. The safety of importing pork from a zone infected with one or more of these diseases can be adequately determined only through risk assessment. This also applies for t...
متن کاملReplacement of Pork Meat with Pork Head Meat for Frankfurters
The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highest moisture content in frankfurters was found in the control and T1 (frankfurter with 45% pork meat + 5% p...
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ژورنال
عنوان ژورنال: Current Biology
سال: 2009
ISSN: 0960-9822
DOI: 10.1016/j.cub.2008.12.013