The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying.

Meat is a high protein meal that is used in the preparation of jerky, a popular food snack, where preservation and safety are important. To assure food safety and to extend the shelf life of meat and meat products, the use of either synthetic or natural preservatives have been applied to control and eliminate foodborne bacteria. A growing interest in the application of natural food additives for meat has increased.

The effect of oregano essential oil on microbial load and sensory attributes of dried meat.

Background: Microbial load can be controlled using either synthetic or natural preservatives. Particular interest has been focused on the potential application of plant essential oils as safer additives for meat. However, there is no published research on the use of essential oils during the meat drying process.

[Toxocara spp. and other helminths in squares and parks of Ciudad Bolívar, Bolivar State (Venezuela)].

Introduction: Visceral larva migrans, a syndrome observed in humans, is caused by larva of parasitic helminths, such as Toxocara spp., which usually infect dogs and cats. Among the risk factors involved in the incidence of this syndrome, the size of these animal populations is particularly important.