Public health implications of Bovine Cysticercosis from Cattle slaughtered at Dilla Municipal abattoir, Southern Ethiopia by Fikadu Tesfaye, Jemere Bekele, Mesele Abera, Nebyou Moje Hawas

“…Of those raw meat consumers, 62.2% (28/45) were experienced taeniasis. …”
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A Case of Trichinellosis in a 14-Year-Old Male Child at Hawassa University Comprehensive Specialized Hospital, Hawassa, Sidama, Ethiopia by Abebe Melese, Musa Mohammed, Worku Ketema, Alemayehu Toma

“…Trichinellosis develops after ingestion of Trichinella cysts in pork meat. It is one of the most important parasitic human pathogens in the world. …”
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Source attribution of human campylobacteriosis at the point of exposure by combining comparative exposure assessment and subtype comparison based on comparative genomic fingerprint... by André Ravel, Matt Hurst, Nicoleta Petrica, Julie David, Steven K Mutschall, Katarina Pintar, Eduardo N Taboada, Frank Pollari

“…Both models provide comparable figures: chicken meat was the most important source (65-69% of attributable cases) whereas exposure to cattle (manure) ranked second (14-19% of attributable cases), the other sources being minor (including beef meat). …”
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Microscopic Analysis of Temperature Effects on Surface Colonization and Biofilm Morphology of <i>Salmonella enterica</i> by Zachariah Vice, You Zhou, Sapna Chitlapilly Dass, Rong Wang

“…<i>Salmonella enterica</i> represents a diverse group of pathogens commonly associated with food contamination including red meat. Even though pre- and post-harvest cleaning and sanitization procedures are widely implemented at meat processing plants to mitigate the hazard, <i>S. enterica</i> cells may escape the process by colonizing, on contact, surfaces in the form of a biofilm that functions as an aggregated microbial community to facilitate mutual protection, antimicrobial resistance, proliferation and dissemination. …”
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Comparison of the Effect of New Spice Freon Extracts Towards Ground Spices and Antioxidants for Improving the Quality of Bulgarian-Type Dry-Cured Sausage by Balev Dessislav Kostadinov, Nenov Neno Stefanov, Dragoev Stefan Georgiev, Vassilev Kiril Petrov, Vlahova-Vangelova Dessislava Borislavova, Baytukenova Sholpan Baydildaevna, Smolnikova Farida Haripovna

“…Ground spices are a source of hazards for dry-fermented meat products. Since dry-cured sausages are not subjected to heat treatment, there is a high risk of microbial cross-contamination and physical impurities. …”
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Applied research note: Predicting carcass portion weights for purebred turkey (Meleagris gallopavo) lines using a 2D imaging system by Shai Barbut, Emily M. Leishman, Ryley J. Vanderhout, Benjamin J. Wood, Christine F. Baes

“…Summary: Improving carcass portion yields (e.g., breast meat) is a major goal of modern turkey breeding and traditionally requires manual collection of portion weights. …”
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Studies on Quality Deterioration and Metabolomic Changes in Oysters Induced by Spoilage Bacteria During Chilled Storage by Hanzheng Dou, Wenxiu Zhu, Siyang Chen, Yue Zou, Xiaodong Xia

“…Subsequently, the metabolites of spoiled oyster meat after inoculation with bacteria were analyzed using LC-MS-based untargeted metabolomics. …”
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Optimization of mechanical and water barrier properties of avocado seed starch based film and its application as smart pH indicator by adding blue butterfly pea flower extract by Ayse Gul Asikkutlu, Meral Yildirim-Yalcin

“…An application study was conducted with blue butterfly pea flower (Clitoria ternatea) extract added at 10 % by volume of the film solution to test its use as a spoilage indicator in packaging chicken breast meat. The deterioration of chicken breast meat was monitored using pH changes and total mesophilic aerobic bacteria count. …”
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Ethyl Lauroyl Arginate (LAE): Antimicrobial Activity of LAE-Coated Film for the Packaging of Raw Beef and Pork by Erica Tirloni, Cristian Bernardi, Simone Stella

“…In the first trial, LAE-coated packaging was applied to test its activity towards the natural meat microflora over a period of 24 days at 6-7°C. …”
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Effect of Cornelian Cherry (Cornus mas L.) Juice on Selected Quality Properties of Beef Burgers by Anna Marietta Salejda, Alicja Z. Kucharska, Grażyna Krasnowska

“…Results of the experiment showed CCJ addition to cause high acidification of the meat emulsion and to decrease meat production yield was unbeneficial from the economic point of view. …”
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Rabbits, Rabbits, Rabbits: Show Rabbit Record Book by Joy C. Jordan, Loretta Rodriguez, Jessica Kochert, Bill Heltemes, Chris Decubellis, Renee Gore

“… When people discuss "Market Rabbits," they often think only of using rabbits for their meat. However, in this Florida 4-H project, youth have the opportunity to study not only meat rabbit production, but also the textile rabbit markets and pet or show stock production for their market project. …”
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Rabbits, Rabbits, Rabbits: Show Rabbit Record Book by Joy C. Jordan, Loretta Rodriguez, Jessica Kochert, Bill Heltemes, Chris Decubellis, Renee Gore

“… When people discuss "Market Rabbits," they often think only of using rabbits for their meat. However, in this Florida 4-H project, youth have the opportunity to study not only meat rabbit production, but also the textile rabbit markets and pet or show stock production for their market project. …”
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Association between dietary patterns and glycemic control in type II diabetes mellitus patients by Ye Qiang, Xingchen Lu, Yuchao Zhang

“…Conclusions: High intake of sweets, red meat, and processed meat might be detrimental to glycemic control in patients with drug-treated T2DM. …”
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Occurrence of Taenia species and Toxoplasma gondii in pigs slaughtered in Bujumbura city, Kayanza and Ngozi provinces, Burundi by Salvator Minani, Emma Spiessens, Alyssa Labarrière, Pascal Niyokwizera, Anastasie Gasogo, Jean-Bosco Ntirandekura, Chiara Trevisan, Sarah Gabriël

“…Results Of the 576 pigs, 14 (2.4%) were positive for T. solium cysticercosis by meat inspection and 67 (11.6%) by partial carcass dissection. …”
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A Review: Application of Bromelain Enzymes in Animal Food Products by Ririn Fatma Nanda, Rini Bahar, Daimon Syukri, Nguyen Ngoc Anh Thu, Anwar Kasim

“…In animal food products, bromelain is applied as a meat tenderizer, making of protein hydrolyzate products, cheese and also fish sauce product. …”
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A Review: Application of Bromelain Enzymes in Animal Food Products by Ririn Fatma Nanda, Rini Bahar, Daimon Syukri, Nguyen Ngoc Anh Thu, Anwar Kasim

“…In animal food products, bromelain is applied as a meat tenderizer, making of protein hydrolyzate products, cheese and also fish sauce product. …”
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Insights into microbial compositions of the respiratory tract of neonatal dairy calves in a longitudinal probiotic trial through 16S rRNA sequencing by Jia W. Tan, Susan D. Eicher, Janice E. Kritchevsky, Keith A. Bryan, Aaron Dickey, Carol G. Chitko-McKown, Tara G. McDaneld

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Understanding molecular mechanisms of vertebral number of variations on Mongolian sheep using candidate genes analysis by Chimgee Purev, Huiguang Wu, Khosbayar Lkhagva, Odbayar Tumendemberel

“…Objective This study aimed to investigate the genetic link between variations in vertebral number and meat production traits, such as body weight and body measurements (body length, body height, heart girth, and shin width) in Mongolian (Bayantsagaan) sheep. …”
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Preventing Foodborne Illness Associated with Clostridium perfringens by Keith R. Schneider, Renée M. Goodrich-Schneider, Michael A. Hubbard, Dirk M. Sampath

“…Sampath, provides food handlers, processors, and retailers information about foodborne illnesses caused by this Gram-positive bacterial pathogen that thrives in improperly stored meat and meat-products. Includes references. Published by the UF Department of Food Science and Human Nutrition, April 2010. …”
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Preventing Foodborne Illness Associated with Clostridium perfringens by Keith R. Schneider, Renée M. Goodrich-Schneider, Michael A. Hubbard, Dirk M. Sampath

“…Sampath, provides food handlers, processors, and retailers information about foodborne illnesses caused by this Gram-positive bacterial pathogen that thrives in improperly stored meat and meat-products. Includes references. Published by the UF Department of Food Science and Human Nutrition, April 2010. …”
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