The surface mycobiota of three types of Slovenian dry-cured meat products were isolated from a total of 75 items of product that were sampled periodically during the drying/ripening stage of processing. The predominant filamentous fungal genus isolated was Penicillium. Eurotium spp., Aspergillus versicolor and Cladosporium spp. were isolated from only two of the products. Eight Penicillium spec...

Campylobacter jejuni, commonly found in poultry and meat products, causes gastroenteritis in humans. Here, we report the complete genome sequence of a C. jejuni strain, YH001, isolated from retail beef liver. The genome is 1,712,361 bp and has a 30.5% G+C content and two plasmids of 46.5 kb and 4.4 kb.

Measuring microorganisms in food products is a critical issue for food safety and human health. Although various approaches for detecting low-levels of microorganisms in food have been developed, they require high-cost, complex equipment, invasive procedures, and skilled technicians which limit their widespread use in the food industry. Here, we present a simple, non-destructive, non-contact, a...

This study was conducted to determine the effect of duck feet gelatin concentration on the physicochemical, textural and sensory properties of duck meat jellies. Duck feet gelatin was prepared with acidic swelling and hot water extraction. In this study, four duck meat jellies were formulated with 3, 4, 5, and 6% duck feet gelatin, respectively. In the preliminary experiment, the increase in du...

The seroprevalence of Toxoplasma gondii was examined in adult women and domestic animals used for meat products from the Mymensingh District, Bangladesh. Cattle, goats and sheep showed a high seroprevalence (12, 32 and 40%, respectively), while the sera from all fifteen women examined in the same area were seronegative. Considering that primary infection in women during pregnancy can cause abor...

Distance education courses have become popular due to the increased number of commuter students as well as people already in the workforce who need further education for advancement within their careers. A graduate-level Web-based course entitled Special Topics-Poultry Food Safety Microbiology was developed from an existing senior undergraduate advanced food microbiology course in the Poultry S...

the usage of antimicrobial materials for coating meat products, in addition to reducing the microbial population and increase of the quality safety of products, be greatly reduced usage of nitrites as preservatives and synthetic carcinogens. compounds that have antimicrobial activity can be mixed, stabilized or incorporated with edible coatings. spices and vegetable extracts are also a group of...

In the U.S., the per capita consumption of poultry has continued to rise since the 1960’s with the largest increase in production of further processed and convenience products (Figure 1). Because of the emphasis on value-added products, the poultry industry has become focused on improving product yield and meat quality. Commonly used methods of adding value to poultry meats include brining and ...

Awareness that consumers demand lean meat products has spurred a considerable amount of research in product development of low-fat products. With the interest in reducing fat in meat products sweeping the country, this session provides meat scientists with an opportunity to learn about many current technologies available. One of the more innovative techniques for fat reduction may be the use of...