In 1997, the Federal Government introduced a new food safety regulation for meat and poultry slaughter and processing plants. Under the Pathogen Reduction and Hazard Analysis and Critical Control Point rule (commonly known as HACCP), slaughterhouses and processors must adopt new procedures to reduce the incidence of foodborne illness transmitted by raw meat and poultry products (see box, The HA...

The consumption of ostrich meat was introduced into Europe in a relatively short time. Considered even today as an exotic meat, its inclusion in the usual sources of animal protein in our context has been repeatedly assessed, because it converge some of the benefits of poultry and red meat. Although information on their nutritional value is still limited, we have more data showing protein value...

BACKGROUND Meat is an important source of high-quality protein and vitamin B but also has a relatively high content of saturated and trans fatty acids. Although protein and vitamin B intake seems to protect people from functional limitations, little is known about the effect of habitual meat consumption on physical function. The objective of this study was to examine the prospective association...

This review focuses on ways the industry can currently deal with pale, soft, and exudative (PSE) poultry meat. Overall, the rapid increase in poultry meat consumption and the move toward selling more cut-up parts have resulted in some complaints associated with meat quality. Because no genetic marker related to PSE in poultry used by breeders has yet been identified, processors can employ sever...

Women of childbearing age are at risk of Fe deficiency if insufficient dietary Fe is available to replace menstrual and other Fe losses. Haem Fe represents 10-15 % of dietary Fe intake in meat-rich diets but may contribute 40 % of the total absorbed Fe. The aim of the present study was to determine the relative effects of type of diet and menstrual Fe loss on Fe status in women. Ninety healthy ...

The consumption of meat is increasing in India and agriculture is considered as the backbone of a majority of people. Livestock plays a significant role, and poultry and dairy are the major sectors contributing to economic development. The majority of meats consumed in India are fish, bovine, mutton, goat, pig, and poultry. In Indian context, culture, traditions, customs, and taboos influence m...

background & objectives: campylobacter jejuni is a gram negative, microaerophilic, non-spore-forming and a small curved bacillus which is able to cause foodborne infection in human. in this study the occurrence of c. jejuni in poultry and beef meat was investigated. materials & methods: forty raw meat samples including 22 poultry samples and 18 beef samples were investigated for the presence of...

BACKGROUND The world-wide increase of foodborne infections with antibiotic resistant pathogens is of growing concern and is designated by the World Health Organization as an emerging public health problem. Thermophilic Campylobacter have been recognised as a major cause of foodborne bacterial gastrointestinal human infections in Switzerland and in many other countries throughout the world. Poul...

Sixty-eight food samples were examined for the presence of mesophilic Aeromonas species both qualitatively and quantitatively. Aeromonads were isolated from 26% of the vegetable samples, 70% of the meat and poultry samples and 72% of the fish and shrimps. Numbers of motile aeromonads present in the food samples varied from <10(2) cfu g(-1) to >10(5) cfu g(-1). GLC analysis of FAMEs was used to ...

Vegetarian diets are defined by the absence of meat and fish, but differences in the intake of other foods between meat-eaters and low or non-meat eaters are also important to document. We examined intakes of high-protein foods (meat, poultry, fish, legumes, nuts, vegetarian protein alternatives, dairy products, and eggs) and other major food groups (fruit, vegetables, bread, pasta, rice, snack...