Pork meat is in high demand worldwide and this is expected to increase. Pork is often raised in i... more Pork meat is in high demand worldwide and this is expected to increase. Pork is often raised in intensive conditions, which is conducive to the spread of infectious diseases. Vaccines, antibiotics, and other biosafety measures help mitigate the impact of infectious diseases. However, bacterial strains resistant to antibiotics are more and more frequently found in pig farms, animals, and the environment. It is now recognized that a holistic perspective is needed to sustainably fight antibiotic resistance, and that an integrated One Health approach is essential. With this in mind, this review tackles antibiotic resistance throughout the pork raising process, including their microbiome; many factors of their environment (agricultural workers, farms, rivers, etc.); and an overview of the impact of antibiotic resistance on pork meat, which is the end product available to consumers. Antibiotic resistance, while a natural process, is a public health concern. If we react, and act, collectiv...
* Abbreviations follow the standard norms found in W. Helck, E. Otto, and W. Westendorf, eds., Le... more * Abbreviations follow the standard norms found in W. Helck, E. Otto, and W. Westendorf, eds., Lexikon der Agyptologie (Wiesbaden, 1975-92). 1 JJ Janssen, "Absence from Work by the Ne-cropolis Workmen of Thebes," SAK 8 (1975): 139-50, 180-82; with his later study, " ...
The influence of inoculum preparation, inoculation level, and inoculation procedure on Escherichi... more The influence of inoculum preparation, inoculation level, and inoculation procedure on Escherichia coli O157:H7 inactivation during the manufacture of fermented sausage was evaluated in a model study. Prior growth in glucose-enriched tryptone soya broth, which provided exposure to mildly acidic conditions (pH 4.8), had no effect on the later survival of E. coli O157: H7 strains 5-1 and ATCC 43894 under extremely acidic conditions (pH 2), but the same strains became sensitive to acidity after 7 days of incubation on the surface of refrigerated beef (as per the normal contamination route from slaughter to further processing). In subsequent sausage production trials, the extent of destruction observed for E. coli O157:H7 strains F-90, 5-1, and ATCC 43894 inoculated directly into the meat batter was unchanged when the inoculation level was decreased from 7.3 to 4.7 log CFU/g, but the level of inactivation was ca. 1 log higher when the surfaces of beef cuts, rather than the batter, were inoculated 7 days prior to processing. Regardless of processing conditions (fermentation to a pH of < or = 5.0 at 24 or 37 degrees C, drying at 14 degrees C to a water activity [a(w)] value of 0.91 or 0.79), strains F-90, 5-1, and ATCC 43894 showed similar survival capacities during the manufacture of sausage. A approximately 2-log reduction in pathogen numbers was generally obtained after samples were dried to an a(w) of 0.91, irrespective of fermentation temperature. The addition of a 5-day predrying holding stage at the fermentation temperature significantly (P < 0.05) increased pathogen inactivation when fermentation was carried out at 37 degrees C (but not when it was carried out at 24 degrees C). However, significant pathogen reductions (4 to 5 log CFU/g) were achieved only for extensively dried products (a(w) = 0.79).
Journal of Agricultural and Food Chemistry, Mar 9, 2011
Electrodialysis with ultrafiltration membrane (EDUF) is a technology based on the separation of m... more Electrodialysis with ultrafiltration membrane (EDUF) is a technology based on the separation of molecules according to their charge and molecular mass. Some works have already successfully demonstrated the recovery of bioactive peptide fractions. However, the impact of ultrafiltration membrane (UFM) material, used in the EDUF system, on the peptide migration has never been studied. Consequently, the objectives of this work were (1) to evaluate the effect of two different UFM materials on the selective separation of peptides from a snow crab byproduct hydrolysate by electrodialysis with ultrafiltration membranes and (2) to determine the effect of UFM material on their potential fouling by peptides. It appeared that, after 6 h of EDUF separation using polyether sulfone (PES) and cellulose acetate (CA) UFM, peptides with low molecular weights ranging from 300 to 700 Da represented the most abundant population in the KCl1 (compartment located near the anode for the recovery of anionic/acid peptide fractions) and KCl2 (compartment located near the cathode for the recovery of cationic/basic peptide fractions) permeates. Peptides with molecular weights ranging from 700 to 900 Da did not migrate during the EDUF treatment. Moreover, only CA UFM allowed the recovery of high molecular weight molecules (900-20000 Da) in both KCl compartments. Peptides desorbed from PES and CA UFM after 6 h of EDUF separation had low molecular weights and belonged mainly to the 600-700 Da molecular weight range. These peptides represented a low proportion of the peptides initially present in the snow crab byproduct hydrolysate with individual molecular weight range proportions from 1.52 ± 0.31 to 10.2 ± 2.32%.
The influence of inoculum preparation, inoculation level, and inoculation procedure on Escherichi... more The influence of inoculum preparation, inoculation level, and inoculation procedure on Escherichia coli O157:H7 inactivation during the manufacture of fermented sausage was evaluated in a model study. Prior growth in glucose-enriched tryptone soya broth, which provided exposure to mildly acidic conditions (pH 4.8), had no effect on the later survival of E. coli O157: H7 strains 5-1 and ATCC 43894 under extremely acidic conditions (pH 2), but the same strains became sensitive to acidity after 7 days of incubation on the surface of refrigerated beef (as per the normal contamination route from slaughter to further processing). In subsequent sausage production trials, the extent of destruction observed for E. coli O157:H7 strains F-90, 5-1, and ATCC 43894 inoculated directly into the meat batter was unchanged when the inoculation level was decreased from 7.3 to 4.7 log CFU/g, but the level of inactivation was ca. 1 log higher when the surfaces of beef cuts, rather than the batter, were ...
Encapsulation Technologies for Active Food Ingredients and Food Processing, 2009
Historically, we can find fermented products in almost all cultural backgrounds around the world.... more Historically, we can find fermented products in almost all cultural backgrounds around the world. Notably, there are many different milk or meat-based foods and this chapter will focus on them (Kosikowski 1982; Wood 1998). Cheese, yoghurt, sour cream, kefir, or cultured butter are probably the most common fermented dairy products, but many regional varieties exist (Farnworth 2004). Fermented meats are
... The isoelectric points of LF obtained in this study were similar to those reported by Brisson... more ... The isoelectric points of LF obtained in this study were similar to those reported by Brisson et al. [17], Groves [24] and Steijns and van Hooijdonk [25]. However, different pH values for the isoelectric point of the LF, ranging from 6.9 to 8.7 are reported in the literature [26]. ...
Electrodialysis with ultrafiltration membrane (EDUF) is a technology based on the separation of m... more Electrodialysis with ultrafiltration membrane (EDUF) is a technology based on the separation of molecules according to their charge and molecular mass. Some works have already successfully demonstrated the recovery of bioactive peptide fractions. However, the impact of ultrafiltration membrane (UFM) material, used in the EDUF system, on the peptide migration has never been studied. Consequently, the objectives of this work were (1) to evaluate the effect of two different UFM materials on the selective separation of peptides from a snow crab byproduct hydrolysate by electrodialysis with ultrafiltration membranes and (2) to determine the effect of UFM material on their potential fouling by peptides. It appeared that, after 6 h of EDUF separation using polyether sulfone (PES) and cellulose acetate (CA) UFM, peptides with low molecular weights ranging from 300 to 700 Da represented the most abundant population in the KCl1 (compartment located near the anode for the recovery of anionic/acid peptide fractions) and KCl2 (compartment located near the cathode for the recovery of cationic/basic peptide fractions) permeates. Peptides with molecular weights ranging from 700 to 900 Da did not migrate during the EDUF treatment. Moreover, only CA UFM allowed the recovery of high molecular weight molecules (900-20000 Da) in both KCl compartments. Peptides desorbed from PES and CA UFM after 6 h of EDUF separation had low molecular weights and belonged mainly to the 600-700 Da molecular weight range. These peptides represented a low proportion of the peptides initially present in the snow crab byproduct hydrolysate with individual molecular weight range proportions from 1.52 ± 0.31 to 10.2 ± 2.32%.
International Journal of Food Science & Technology, 2007
... Whalen & Morselli, 1984). Defects in colour, flavour, viscosity, and safety concerns may ... more ... Whalen & Morselli, 1984). Defects in colour, flavour, viscosity, and safety concerns may result from microbial contamination (Fabian & Buskirk, 1935; Frazier & Westhoff, 1978; King & Morselli, 1985; Whalen & Morselli, 1984). ...
ABSTRACT Visual inspection of the amount of external marbling (intramuscular fat) on the meat sur... more ABSTRACT Visual inspection of the amount of external marbling (intramuscular fat) on the meat surface is the official method used to assign the quality grading level of meat. However, this method is based exclusively on the analysis of the meat surface without any information about the internal content of the meat sample. In this paper, a new method using visible (VIS) and near-infrared (NIR) light transmission is used to evaluate the quality of beef meat based on the marbling detection. It is demonstrated that using NIR light in transmission mode, it is possible to detect the fat not only on the surface, as in traditional methods, but also under the surface. Moreover, in combining the analysis of the two sides of the meat simple, it is possible to estimate the volumetric marbling which is not accessible by visual methods commonly proposed in computer vision. To the best of our knowledge, no similar work or method has been published or developed. The experimental results confirm the expected properties of the proposed method and illustrate the quality of the results obtained.
Pork meat is in high demand worldwide and this is expected to increase. Pork is often raised in i... more Pork meat is in high demand worldwide and this is expected to increase. Pork is often raised in intensive conditions, which is conducive to the spread of infectious diseases. Vaccines, antibiotics, and other biosafety measures help mitigate the impact of infectious diseases. However, bacterial strains resistant to antibiotics are more and more frequently found in pig farms, animals, and the environment. It is now recognized that a holistic perspective is needed to sustainably fight antibiotic resistance, and that an integrated One Health approach is essential. With this in mind, this review tackles antibiotic resistance throughout the pork raising process, including their microbiome; many factors of their environment (agricultural workers, farms, rivers, etc.); and an overview of the impact of antibiotic resistance on pork meat, which is the end product available to consumers. Antibiotic resistance, while a natural process, is a public health concern. If we react, and act, collectiv...
* Abbreviations follow the standard norms found in W. Helck, E. Otto, and W. Westendorf, eds., Le... more * Abbreviations follow the standard norms found in W. Helck, E. Otto, and W. Westendorf, eds., Lexikon der Agyptologie (Wiesbaden, 1975-92). 1 JJ Janssen, "Absence from Work by the Ne-cropolis Workmen of Thebes," SAK 8 (1975): 139-50, 180-82; with his later study, " ...
The influence of inoculum preparation, inoculation level, and inoculation procedure on Escherichi... more The influence of inoculum preparation, inoculation level, and inoculation procedure on Escherichia coli O157:H7 inactivation during the manufacture of fermented sausage was evaluated in a model study. Prior growth in glucose-enriched tryptone soya broth, which provided exposure to mildly acidic conditions (pH 4.8), had no effect on the later survival of E. coli O157: H7 strains 5-1 and ATCC 43894 under extremely acidic conditions (pH 2), but the same strains became sensitive to acidity after 7 days of incubation on the surface of refrigerated beef (as per the normal contamination route from slaughter to further processing). In subsequent sausage production trials, the extent of destruction observed for E. coli O157:H7 strains F-90, 5-1, and ATCC 43894 inoculated directly into the meat batter was unchanged when the inoculation level was decreased from 7.3 to 4.7 log CFU/g, but the level of inactivation was ca. 1 log higher when the surfaces of beef cuts, rather than the batter, were inoculated 7 days prior to processing. Regardless of processing conditions (fermentation to a pH of < or = 5.0 at 24 or 37 degrees C, drying at 14 degrees C to a water activity [a(w)] value of 0.91 or 0.79), strains F-90, 5-1, and ATCC 43894 showed similar survival capacities during the manufacture of sausage. A approximately 2-log reduction in pathogen numbers was generally obtained after samples were dried to an a(w) of 0.91, irrespective of fermentation temperature. The addition of a 5-day predrying holding stage at the fermentation temperature significantly (P < 0.05) increased pathogen inactivation when fermentation was carried out at 37 degrees C (but not when it was carried out at 24 degrees C). However, significant pathogen reductions (4 to 5 log CFU/g) were achieved only for extensively dried products (a(w) = 0.79).
Journal of Agricultural and Food Chemistry, Mar 9, 2011
Electrodialysis with ultrafiltration membrane (EDUF) is a technology based on the separation of m... more Electrodialysis with ultrafiltration membrane (EDUF) is a technology based on the separation of molecules according to their charge and molecular mass. Some works have already successfully demonstrated the recovery of bioactive peptide fractions. However, the impact of ultrafiltration membrane (UFM) material, used in the EDUF system, on the peptide migration has never been studied. Consequently, the objectives of this work were (1) to evaluate the effect of two different UFM materials on the selective separation of peptides from a snow crab byproduct hydrolysate by electrodialysis with ultrafiltration membranes and (2) to determine the effect of UFM material on their potential fouling by peptides. It appeared that, after 6 h of EDUF separation using polyether sulfone (PES) and cellulose acetate (CA) UFM, peptides with low molecular weights ranging from 300 to 700 Da represented the most abundant population in the KCl1 (compartment located near the anode for the recovery of anionic/acid peptide fractions) and KCl2 (compartment located near the cathode for the recovery of cationic/basic peptide fractions) permeates. Peptides with molecular weights ranging from 700 to 900 Da did not migrate during the EDUF treatment. Moreover, only CA UFM allowed the recovery of high molecular weight molecules (900-20000 Da) in both KCl compartments. Peptides desorbed from PES and CA UFM after 6 h of EDUF separation had low molecular weights and belonged mainly to the 600-700 Da molecular weight range. These peptides represented a low proportion of the peptides initially present in the snow crab byproduct hydrolysate with individual molecular weight range proportions from 1.52 ± 0.31 to 10.2 ± 2.32%.
The influence of inoculum preparation, inoculation level, and inoculation procedure on Escherichi... more The influence of inoculum preparation, inoculation level, and inoculation procedure on Escherichia coli O157:H7 inactivation during the manufacture of fermented sausage was evaluated in a model study. Prior growth in glucose-enriched tryptone soya broth, which provided exposure to mildly acidic conditions (pH 4.8), had no effect on the later survival of E. coli O157: H7 strains 5-1 and ATCC 43894 under extremely acidic conditions (pH 2), but the same strains became sensitive to acidity after 7 days of incubation on the surface of refrigerated beef (as per the normal contamination route from slaughter to further processing). In subsequent sausage production trials, the extent of destruction observed for E. coli O157:H7 strains F-90, 5-1, and ATCC 43894 inoculated directly into the meat batter was unchanged when the inoculation level was decreased from 7.3 to 4.7 log CFU/g, but the level of inactivation was ca. 1 log higher when the surfaces of beef cuts, rather than the batter, were ...
Encapsulation Technologies for Active Food Ingredients and Food Processing, 2009
Historically, we can find fermented products in almost all cultural backgrounds around the world.... more Historically, we can find fermented products in almost all cultural backgrounds around the world. Notably, there are many different milk or meat-based foods and this chapter will focus on them (Kosikowski 1982; Wood 1998). Cheese, yoghurt, sour cream, kefir, or cultured butter are probably the most common fermented dairy products, but many regional varieties exist (Farnworth 2004). Fermented meats are
... The isoelectric points of LF obtained in this study were similar to those reported by Brisson... more ... The isoelectric points of LF obtained in this study were similar to those reported by Brisson et al. [17], Groves [24] and Steijns and van Hooijdonk [25]. However, different pH values for the isoelectric point of the LF, ranging from 6.9 to 8.7 are reported in the literature [26]. ...
Electrodialysis with ultrafiltration membrane (EDUF) is a technology based on the separation of m... more Electrodialysis with ultrafiltration membrane (EDUF) is a technology based on the separation of molecules according to their charge and molecular mass. Some works have already successfully demonstrated the recovery of bioactive peptide fractions. However, the impact of ultrafiltration membrane (UFM) material, used in the EDUF system, on the peptide migration has never been studied. Consequently, the objectives of this work were (1) to evaluate the effect of two different UFM materials on the selective separation of peptides from a snow crab byproduct hydrolysate by electrodialysis with ultrafiltration membranes and (2) to determine the effect of UFM material on their potential fouling by peptides. It appeared that, after 6 h of EDUF separation using polyether sulfone (PES) and cellulose acetate (CA) UFM, peptides with low molecular weights ranging from 300 to 700 Da represented the most abundant population in the KCl1 (compartment located near the anode for the recovery of anionic/acid peptide fractions) and KCl2 (compartment located near the cathode for the recovery of cationic/basic peptide fractions) permeates. Peptides with molecular weights ranging from 700 to 900 Da did not migrate during the EDUF treatment. Moreover, only CA UFM allowed the recovery of high molecular weight molecules (900-20000 Da) in both KCl compartments. Peptides desorbed from PES and CA UFM after 6 h of EDUF separation had low molecular weights and belonged mainly to the 600-700 Da molecular weight range. These peptides represented a low proportion of the peptides initially present in the snow crab byproduct hydrolysate with individual molecular weight range proportions from 1.52 ± 0.31 to 10.2 ± 2.32%.
International Journal of Food Science & Technology, 2007
... Whalen & Morselli, 1984). Defects in colour, flavour, viscosity, and safety concerns may ... more ... Whalen & Morselli, 1984). Defects in colour, flavour, viscosity, and safety concerns may result from microbial contamination (Fabian & Buskirk, 1935; Frazier & Westhoff, 1978; King & Morselli, 1985; Whalen & Morselli, 1984). ...
ABSTRACT Visual inspection of the amount of external marbling (intramuscular fat) on the meat sur... more ABSTRACT Visual inspection of the amount of external marbling (intramuscular fat) on the meat surface is the official method used to assign the quality grading level of meat. However, this method is based exclusively on the analysis of the meat surface without any information about the internal content of the meat sample. In this paper, a new method using visible (VIS) and near-infrared (NIR) light transmission is used to evaluate the quality of beef meat based on the marbling detection. It is demonstrated that using NIR light in transmission mode, it is possible to detect the fat not only on the surface, as in traditional methods, but also under the surface. Moreover, in combining the analysis of the two sides of the meat simple, it is possible to estimate the volumetric marbling which is not accessible by visual methods commonly proposed in computer vision. To the best of our knowledge, no similar work or method has been published or developed. The experimental results confirm the expected properties of the proposed method and illustrate the quality of the results obtained.
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Papers by Linda Saucier