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https://www.readbyqxmd.com/read/27889163/differential-detection-of-pathogenic-yersinia-spp-by-fluorescence-in-situ-hybridization
#1
Alexander Rohde, Jens Andre Hammerl, Bernd Appel, Ralf Dieckmann, Sascha Al Dahouk
Yersinia enterocolitica, Y. pseudotuberculosis and Y. pestis are pathogens of major medical importance, which are responsible for a considerable number of infections every year. The detection of these species still relies on cultural methods, which are slow, labour intensive and often hampered by the presence of high amounts of accompanying flora. In this study, fluorescence in situ hybridization (FISH) was used to develop a fast, sensitive and reliable alternative to detect viable bacteria in food. For this purpose, highly specific probes targeting the 16S and 23S ribosomal RNA were employed to differentially detect each of the three species...
April 2017: Food Microbiology
https://www.readbyqxmd.com/read/27872721/the-role-of-fibroblast-growth-factor-receptor-2-fgfr2-in-differentiation-of-bovine-spermatogonial-stem-cells-scc
#2
Rahem Khoshbakht, Mohammad Tabatabaei, Saeid Hoseinzadeh, Mojtaba Mojtaba, Hesamaddin Shirzad Aski, Enayat Berizi
Although poultry meat is considered as the main source for human Campylobacter infections, there is limited information about non-poultry sources. The present study was aimed to investigate the prevalence and the antibiotic resistance of thermophilic Campylobacter spp. in fecal samples of the cattle and sheep in Shiraz, Iran. A total of 302 fecal samples were obtained from clinically healthy, slaughtered cattle and sheep from Shiraz slaughterhouse. The animals were clinically healthy before being slaughtered...
2016: Veterinary Research Forum
https://www.readbyqxmd.com/read/27871797/direct-pcr-a-rapid-method-for-multiplexed-detection-of-different-serotypes-of-salmonella-in-enriched-pork-meat-samples
#3
Wai Hoe Chin, Yi Sun, Jonas Høgberg, Than Linh Quyen, Pia Engelsmann, Anders Wolff, Dang Duong Bang
Salmonellosis, an infectious disease caused by Salmonella spp., is one of the most common foodborne diseases. Isolation and identification of Salmonella by conventional bacterial culture method is time consuming. In response to the demand for rapid on line or at site detection of pathogens, in this study, we developed a multiplex Direct PCR method for rapid detection of different Salmonella serotypes directly from pork meat samples without any DNA purification steps. An inhibitor-resistant Phusion Pfu DNA polymerase was used to overcome PCR inhibition...
November 18, 2016: Molecular and Cellular Probes
https://www.readbyqxmd.com/read/27871121/high-throughput-sequencing-of-viable-microbial-communities-in-raw-pork-subjected-to-a-fast-cooling-process
#4
Chao Yang, You Che, Yan Qi, Peixin Liang, Cunjiang Song
This study aimed to investigate the effect of the fast cooling process on the microbiological community in chilled fresh pork during storage. We established a culture-independent method to study viable microbes in raw pork. Tray-packaged fresh pork and chilled fresh pork were completely spoiled after 18 and 49 d in aseptic bags at 4 °C, respectively. 16S/18S ribosomal RNAs were reverse transcribed to cDNA to characterize the activity of viable bacteria/fungi in the 2 types of pork. Both cDNA and total DNA were analyzed by high-throughput sequencing, which revealed that viable Bacteroides sp...
November 21, 2016: Journal of Food Science
https://www.readbyqxmd.com/read/27861952/a-possible-approach-to-assess-acidification-of-meat-starter-cultures-a-case-study-from-some-wild-strains-of-lactobacillus-plantarum
#5
Barbara Speranza, Antonio Bevilacqua, Maria Rosaria Corbo, Milena Sinigaglia
BACKGROUND: The performances of four autochthonous isolates of Lactobacillus plantarum were assessed to study the most important variables acting on acidification and propose a possible step-by-step approach for the validation at lab-scale. This main topic was addressed through three intermediate steps: (i) evaluation of acidification in liquid and solid media, as a function of salt, nitrites, nitrates, lactose, pepper and temperature; (ii) assessing acidification in a pork-meat preparation; iii) designing a protocol to improve the performances at sub-optimal temperatures...
November 12, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27860343/isolation-of-campylobacter-spp-from-client-owned-dogs-and-cats-and-retail-raw-meat-pet-food-in-the-manawatu-new-zealand
#6
K Bojanić, A C Midwinter, J C Marshall, L E Rogers, P J Biggs, E Acke
Campylobacter causes acute gastroenteritis in people worldwide and is frequently isolated from food, animals and the environment. The disease is predominately food-borne but many routes of transmission and sources of infection have been described, including contact with pets. The prevalence of Campylobacter spp. in dogs and cats varies widely, and data on New Zealand pets are limited. This study aimed to investigate the prevalence of Campylobacter spp. in dogs, cats and retail raw meat pet food products in New Zealand and to characterize Campylobacter jejuni isolates using multilocus sequence typing (MLST)...
November 12, 2016: Zoonoses and Public Health
https://www.readbyqxmd.com/read/27859340/amino-acids-profile-and-sensory-characteristic-of-dry-fermented-pork-loins-produced-with-the-mixture-of-the-probiotic-starter-cultures
#7
Katarzyna Neffe-Skocińska, Anna Okoń, Danuta Kołożyn-Krajewska, Zbigniew Dolatowski
BACKGROUND: Proteolysis is a biochemical processes in dry-aged meat products where proteins are metabolized and broken down to polypeptides, peptides and free amino acids. In the literature are presented that the proper choice of probiotic starter cultures limits proteolytic changes in dry fermented meat products. In this study the combined effect of the mixture of probiotic starter cultures on the free amino acid profile, total count of lactic acid bacteria, and the sensory quality of dry-aged pork loins after fermentation and after storing the vacuum-packed samples was evaluated...
November 9, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27853716/contamination-of-bovine-sheep-and-goat-meat-with-brucella-spp
#8
Francesco Casalinuovo, Lucia Ciambrone, Antonio Cacia, Paola Rippa
A study was conducted in order to evaluate the contamination by Brucella spp. of meat from animals slaughtered because they had resulted positive for brucellosis at some time during their life. After slaughter and before delivery to market outlets, swab samples were taken from 307 carcasses of infected animals: 40 cattle, 60 sheep and 207 goats. The swabs were subsequently analysed by means of polymerase chain reaction (PCR) tests. In addition, bacteriological tests were carried out on the lymph nodes and internal organs of the same animals...
June 3, 2016: Italian Journal of Food Safety
https://www.readbyqxmd.com/read/27849595/regional-asynchronicity-in-dairy-production-and-processing-in-early-farming-communities-of-the-northern-mediterranean
#9
Cynthianne Debono Spiteri, Rosalind E Gillis, Mélanie Roffet-Salque, Laura Castells Navarro, Jean Guilaine, Claire Manen, Italo M Muntoni, Maria Saña Segui, Dushka Urem-Kotsou, Helen L Whelton, Oliver E Craig, Jean-Denis Vigne, Richard P Evershed
In the absence of any direct evidence, the relative importance of meat and dairy productions to Neolithic prehistoric Mediterranean communities has been extensively debated. Here, we combine lipid residue analysis of ceramic vessels with osteo-archaeological age-at-death analysis from 82 northern Mediterranean and Near Eastern sites dating from the seventh to fifth millennia BC to address this question. The findings show variable intensities in dairy and nondairy activities in the Mediterranean region with the slaughter profiles of domesticated ruminants mirroring the results of the organic residue analyses...
November 14, 2016: Proceedings of the National Academy of Sciences of the United States of America
https://www.readbyqxmd.com/read/27790709/sakacin-a-antimicrobial-packaging-for-decreasing-listeria-contamination-in-thin-cut-meat-preliminary-assessment
#10
Alberto Barbiroli, Alida Musatti, Giorgio Capretti, Stefania Iametti, Manuela Rollini
BACKGROUND: Minimally processed ready-to-eat products are considered a high-risk food because of the possibility of contamination with pathogenic bacteria, including Listeria monocytogenes from the animal reservoir, and the minimal processing they undergo. In this study, a sakacin-A anti-Listeria active package was developed and tested on thin-cut veal meat slices (carpaccio). RESULTS: Enriched food-grade sakacin-A was obtained from a cell-free supernatant of a Lactobacillus sakei culture and applied (0...
October 28, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27754267/sy-16-1-dietary-approaches-to-prevent-and-control-elevated-blood-pressure
#11
Yongsoon Park
A healthy lifestyle is important in CVD prevention and treatment through effects on modifiable CVD risk factors, particularly blood pressure. Although the major drawback is the low level of adherence over time, appropriate lifestyle changes may safely and effectively prevent and treat hypertension. The recommended dietary approaches that have been shown to be capable of reducing blood pressure are: salt restriction, moderation of alcohol consumption, high consumption of vegetables and fruits and low-fat and other types of diet, and weight reduction...
September 2016: Journal of Hypertension
https://www.readbyqxmd.com/read/27719923/immunogenic-inhibition-of-prominent-ruminal-bacteria-as-a-means-to-reduce-lipolysis-and-biohydrogenation-activity-in-vitro
#12
Holly D Edwards, Weilin L Shelver, Seongho Choi, David J Nisbet, Nathan A Krueger, Robin C Anderson, Stephen B Smith
Lipolysis and biohydrogenation in ruminal animals promote the accumulation of saturated fatty acids in their meat and milk. Antibodies were generated against key ruminal lipase contributors Anaerovibrio lipolyticus, Butyrivibrio fibrisolvens, Propionibacterium avidum and acnes. An anti-Pseudomonas lipase antibody was generated to determine if an antibody against a purified protein would be more effective. Each bacterium was cultured and assayed without or with increasing levels of each antibody. Butyrivibrio fibrisolvens H17C also participates in biohydrogenation and therefore the antibody was tested to determine if it could effectively reduce biohydrogenation...
March 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27717657/explicit-and-implicit-attitude-toward-an-emerging-food-technology-the-case-of-cultured-meat
#13
Gerben A Bekker, Arnout R H Fischer, Hilde Tobi, Hans C M van Trijp
Cultured meat is an unfamiliar emerging food technology that could provide a near endless supply of high quality protein with a relatively small ecological footprint. To understand consumer acceptance of cultured meat, this study investigated the influence of information provision on the explicit and implicit attitude toward cultured meat. Three experiments were conducted using a Solomon four-group design to rule out pretest sensitization effects. The first experiment (N = 190) showed that positive or negative information about cultured meat changed the explicit attitude in the direction of the information...
October 4, 2016: Appetite
https://www.readbyqxmd.com/read/27695202/promise-and-ontological-ambiguity-in-the-in-vitro-meat-imagescape-from-laboratory-myotubes-to-the-cultured-burger
#14
Neil Stephens, Martin Ruivenkamp
In vitro meat (IVM), also known as cultured meat, involves growing cells into muscle tissue to be eaten as food. The technology had its most high-profile moment in 2013 when a cultured burger was cooked and tasted in a press conference. Images of the burger featured in the international media and were circulated across the Internet. These images-literally marks on a two-dimensional surface-do important work in establishing what IVM is and what it can do. A combination of visual semiotics and narrative analysis shows that images of IVM afford readings of their story that are co-created by the viewer...
July 2, 2016: Science As Culture
https://www.readbyqxmd.com/read/27688338/complete-genome-sequence-of-staphylococcus-carnosus-lth-3730
#15
Anne Müller, Jochen Klumpp, Herbert Schmidt, Agnes Weiss
Specific strains of the apathogenic coagulase-negative species Staphylococcus carnosus are frequently used as meat starter cultures, as they contribute to color formation and the production of aroma compounds. Here, we report the complete genome sequence of S. carnosus LTH 3730, a strain isolated from a fermented fish product.
September 29, 2016: Genome Announcements
https://www.readbyqxmd.com/read/27687221/kinetic-of-orange-pigment-production-from-monascus-ruber-on-submerged-fermentation
#16
Francielo Vendruscolo, Willibaldo Schmidell, Débora de Oliveira, Jorge Luiz Ninow
Pigments produced by species of Monascus have been used to coloring rice, meat, sauces, wines and beers in East Asian countries. Monascus can produce orange (precursor), yellow and red pigments. Orange pigments have low solubility in culture media and when react with amino groups they become red and largely soluble. The orange pigments are an alternative to industrial pigment production because the low solubility facilitates the downstream operations. The aim of this work was to study the kinetic on the production of orange pigments by Monascus ruber CCT 3802...
September 29, 2016: Bioprocess and Biosystems Engineering
https://www.readbyqxmd.com/read/27684545/assessment-of-food-safety-using-a-new-real-time-pcr-assay-for-detection-and-quantification-of-virulence-factors-of-enterococci-in-food-samples
#17
M Abouelnaga, A Lamas, M Guarddon, M Osman, J M Miranda, A Cepeda, C M Franco
AIMS: Development of Taqman MGB real-time PCR (q-PCR) assays for the quantitative detection of virulence factor genes in pure culture and food samples with regard to food safety assessment. METHODS AND RESULTS: New Taqman primers and probes were designed for the ace, esp and gelE genes based on the determinants of virulence profiles of enterococcal strains from GenBank. The high specificity and accuracy of the Taqman probe assay was confirmed. The limit of detection for the different virulence genes was 10(2)  CFU ml(-1) or CFU g(-1) for pure culture and meat samples, and 10(3 ) CFU g(-1) for cheese samples...
December 2016: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/27672384/quantification-of-growth-of-campylobacter-and-extended-spectrum-%C3%AE-lactamase-producing-bacteria-sheds-light-on-black-box-of-enrichment-procedures
#18
Wilma C Hazeleger, Wilma F Jacobs-Reitsma, Heidy M W den Besten
Campylobacter is well recognized as the leading cause of bacterial foodborne diarrheal disease worldwide, and is routinely found in meat originating from poultry, sheep, pigs, and cattle. Effective monitoring of Campylobacter contamination is dependent on the availability of reliable detection methods. The method of the International Organization for Standardization for the detection of Campylobacter spp. in food (ISO 10272-1:2006) recommends the use of Bolton broth (BB) as selective enrichment medium, including a pre-enrichment step of 4-6 h at 37°C to revive sublethally damaged cells prior to incubation for 2 days at 41...
2016: Frontiers in Microbiology
https://www.readbyqxmd.com/read/27669322/the-peptidoglycan-pattern-of-staphylococcus-carnosus-tm300-detailed-analysis-and-variations-due-to-genetic-and-metabolic-influences
#19
Julia Deibert, Daniel Kühner, Mark Stahl, Elif Koeksoy, Ute Bertsche
The Gram-positive bacterium Staphylococcus carnosus (S. carnosus) TM300 is an apathogenic staphylococcal species commonly used in meat starter cultures. As with all Gram-positive bacteria, its cytoplasmic membrane is surrounded by a thick peptidoglycan (PGN) or murein sacculus consisting of several layers of glycan strands cross-linked by peptides. In contrast to pathogenic staphylococci, mainly Staphylococcus aureus (S. aureus), the chemical composition of S. carnosus PGN is not well studied so far. UPLC/MS analysis of enzymatically digested S...
2016: Antibiotics
https://www.readbyqxmd.com/read/27665069/bacterial-diversity-analysis-of-pork-longissimus-lumborum-following-long-term-ohmic-cooking-and-water-bath-cooking-by-amplicon-sequencing-of-16s-rrna-gene
#20
Xiaojing Tian, Wei Wu, Qianqian Yu, Man Hou, Fang Gao, Xingmin Li, Ruitong Dai
The bacterial ecology of long term ohmic- (LTOH) and water bath- (WB) cooked pork longissimus lumborum during refrigerated storage was investigated by culture-dependent and amplicon sequencing of 16S rRNA gene. High bacterial diversity was observed in both LTOH- and WB-cooked meat, and the diversity decreased with prolonged storage, however, it was more complex in LTOH-cooked meat compared with WB treated ones. Bacillus, Pseudomonas, Enterococcus and Lactococcus were the most prevalent genera in the first two weeks and were replaced by Carnobacterium by the end of storage...
September 13, 2016: Meat Science
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