Development and Inter-Laboratory Validation of Diagnostics Panel for Detection of Biothreat Bacteria Based on MOL-PCR Assay.

Early detection of biohazardous bacteria that can be misused as biological weapons is one of the most important measures to prevent the spread and outbreak of biological warfare. For this reason, many instrument platforms need to be introduced into operation in the field of biological warfare detection. Therefore the purpose of this study is to establish a new detection panel for biothreat bacteria (, , and spp.

Effects of selenium feed supplements on functional properties of eggs.

The aim of the present study was to assess the effects of selenium feed supplements on the functional properties of eggs. The hens in experimental groups were fed diets supplemented with 0.2 mg/kg selenium from sodium selenite (Group 1), selenium-enriched yeast (Group 2), synthetic L-selenomethionine (Group 3), or hydroxy analog of selenomethionine (Group 4).

Halal Criteria Versus Conventional Slaughter Technology.

The halal meat industry is today a reality in many regions of the world, including the European Union. The main religious laws in the area of halal meat production were legislated in ancient times and may be unchangeable due to their sanctity perceived by faithful Muslims, while the modern technology used in the meat industry is constantly evolving and being updated. The objective of this study is to highlight the points of controversy between the principles of halal and the technological means currently used in the meat industry.

Survival of Mycobacterium avium subsp. paratuberculosis in raw fermented sausages during production and storage.

Mycobacterium avium subsp. paratuberculosis (MAP), the etiological agent of paratuberculosis, is considered to be a potential zoonotic pathogen and meat is one of the sources of MAP exposure for humans. MAP has been shown to be relatively resistant to different food processing methods, but there is a lack of information about the effects of ripening and fermentation processes on MAP survival in meat.

The Quality of DNA Isolated from Processed Food and Feed via Different Extraction Procedures.

The extraction of DNA is a critical step for species identification by PCR analysis in processed food and feed products. In this study, eight DNA extraction procedures were compared-DNeasy Blood and Tissue Kit, DNeasy mericon Food Kit, chemagic DNA Tissue 10 Kit, Food DNA Isolation Kit, UltraPrep Genomic DNA Food Mini Prep Kit, High Pure PCR Template Preparation Kit, phenol-chloroform extraction, and NucleoSpin Food-Using self-prepared samples from both raw and heat-processed and/or mechanically treated muscles and different types of meat products and pet food (pork, beef, and chicken). The yield, purity, and suitability of DNA for PCR amplification was evaluated.

Microbiological quality of organic chicken meat during refrigerated storage in air and modified atmospheres.

1. The aim of this study was to assess the incidence of pathogens and the development of spoilage microflora in organic chicken meat originating from a small poultry slaughterhouse and stored for 14 days at 2°C aerobically (control) or in one of two modified atmosphere packaging systems (MAP1: 80% O, 20% CO and MAP2: 70% N, 30% CO). 2.

Evidence for a primate origin of zoonotic Helicobacter suis colonizing domesticated pigs.

Helicobacter suis is the second most prevalent Helicobacter species in the stomach of humans suffering from gastric disease. This bacterium mainly inhabits the stomach of domesticated pigs, in which it causes gastric disease, but it appears to be absent in wild boars. Interestingly, it also colonizes the stomach of asymptomatic rhesus and cynomolgus monkeys.

The effect of storage conditions on the hygiene and sensory status of wild boar meat.

The aim of this study was to compare hygiene status of wild boar meat (shoulder and leg) stored up to 21days at 0°C, 7°C or 15°C. The microbial counts increased gradually in the expected sequence of increasing storage temperatures, with TVC at the end of storage ranging from approx. 2logCFU/g (0°C) to 5logCFU/g (15°C).

The effect of treating method of pithed pheasant on the content of biogenic amines in the meat during the course of storage.

The study monitored the effect of various methods of treating pheasant carcasses after killing on the hygienic quality of the venison. Pithed pheasants treated by evisceration (n = 60), drawing (n = 60), or left untreated (n = 60) were stored for a period of 21 d at temperatures of 0, 7, and 15°C. For determination of biogenic amines, samples of breast and thigh muscles were taken on d 1, 7, 14, and 21 after killing of the pheasants.

Combined antimicrobial effect of oregano essential oil and caprylic acid in minced beef.

Oregano essential oil (OEO) and caprylic acid (CA) are highly aromatic natural antimicrobials with limited individual application in food. We proved their combined additive effect when used in meat. Application of 0.

Clostridium perfringens occurrence and ribotypes in healthy broilers reared in different European countries.

The main aim of this study was to investigate the occurrence and ribotypes of Clostridium perfringens in broiler flocks reared in 2 European countries that apply European Union Regulation 1831/2003. A total of 1,532 cecum contents were collected between June 2005 and November 2006 from birds belonging to 51 intensively reared flocks produced in the Czech Republic and 41 intensive production, organic, and free-range flocks reared in Italy. Clostridium perfringens was detected in 64.