There has always been a posthuman aspect to the processing and consumption of animal-based meats, especially as cuts meat are distanced from animals supplying them, thus turning themselves into information more so than bodies. Plant-based doubled down on its employment rhetoric, become what authors suggest meataphors, or articulation pattern mapped onto substrate in way that is not exclusively ...

Citrobacte freundii one of the important foodborne contaminated bacteria in meat and fish, while Iraq there are limited researches about this bacterium, for that, objectives study include isolate, diagnosed molecular characterization Citrobacter raw (beef, mutton) carp fish samples collected from local markets different butcher’s shop a AL-Rusafa district Baghdad city. One hundred fifty were as...

Background and Objectives: Macrobrachium nipponense are wetland crustaceans. The shrimp is rich in protein and unsaturated fatty acids (FAs). Therefore, the aim of this study was to use M. nipponense as a supplement for the preparation of a new soup. Materials and Methods: Nearly 40 kg of M. nipponense were harvested from Anzali Lagoon, Northern Iran. Shrimps were washed and dipped in NaCl sol...

This study aimed to in vitro evaluate the impact of common gastrointestinal (GI) alterations appearing with aging on protein digestibility, and functional related properties, four different meats (chicken, turkey, pork beef). Thus, three elderly digestion models were stated as long altered GI conditions affected at oral (E1), gastric (E2) oral, intestinal stages (E3). Healthy adult also mimicke...

We examined 29 isolates of Salmonella enterica subspecies enterica serovar Schwarzengrund from broiler chickens (n=19) and retail chicken meats (n=10) in Japan for antimicrobial susceptibility and pulsed-field gel electrophoresis (PFGE) profiling. All isolates exhibited resistance to both bicozamycin and sulfadimethoxine (minimum inhibitory concentration of both antimicrobial agents: >512 micro...

Historically, drying meats to produce jerky was conisidered to be a safe preservation process and the convenience and flavor of jerky has made it a popular food product for home food preservers. Recent outbreaks of foodborne illness related to both home-dried and commercially manufactured jerky have raised concerns about the safety of the product. Some traditional home recipes and drying proces...

this category are mainly meats and meat products, milk and cream, cheese, and cakes and biscuits. Equally, caterers should provide similar information in appropriate ways. The concentration of alcohol (ethanol) in beers, ciders, wines, spirits, and any other drinks containing more than 1 2%' of alcohol by volume should be printed on the container in percentage by volume. The concentration in dr...

Methods We present the case of a 66 year-old woman that at age 61 developed recurrent episodes of generalized urticaria and angioedema of the upper airways about 4 hours after the ingestion of ham, bean stew with pork meat and rabbit meat. She tolerated other foods, including other meats, fish and cow ’s milk. She worked in a meat factory and handled daily with meat, she had contact with variou...