Expression of heat shock proteins in tissues from young pigs exposed to transport stress.

The objective of the present study was to investigate the role of heat shock proteins (Hsps) as potential stress response marker in several organs of transported pigs. Constitutive (Hsp90, Hsp70 and Hsp27) and inducible (Hsp72 and Hsp86) Hsps expressed in skeletal muscle, heart, liver and kidney of transported young pigs were investigated. The study comprised 13 German Landrace line pigs (mean weight, approx.

Microbiological and sensory suitability of a novel raw material from porcine blood and collagenous rind protein as an ingredient in a fermented raw salami-type sausage.

The aim of this investigation was to develop a treatment for combined porcine blood corpuscle concentrate (BCC) and porcine collagenous connective tissue (rind) so as to make more use of these slaughter by-products as an ingredient in a high-quality product such as salami-type sausage. For this study, BCC was preserved, standardized (sBCC) (15% NaCl and 25% protein content), and then added (proportion of sBCC to rind, 15:85) to rind subjected to different treatments designated A, B, and C (A, 2 h at 90 degrees C; B, 5 min at 90 degrees C; and C, 2 h at 3 degrees C). One half of each mixture was again heated (designated A1, B1, and C1; F70, approximately 15), and the other half was only cooled (designated A2, B2, and C2).

Determination of polycyclic aromatic hydrocarbons in smoked pork by effect-directed bioassay with confirmation by chemical analysis.

Polycyclic aromatic hydrocarbons (PAHs) are generated during smoke curing and other heating treatments of food and represent a large class of chemical pollutants including a number of carcinogens. At present, PAHs are frequently detected by costly and time-consuming chemical analysis. Effect-directed in vitro cell-based bioassays of contaminants can offer a rapid, sensitive, and relatively inexpensive alternative for screening of contaminants in comparison to instrumental analysis.

Microbiological and color aspects of cooked sausages made from a standardized porcine blood cell concentrate.

The objective of this study was to determine the potential for blood cell concentrates (BCCs) from pigs as an ingredient in food. Sausages were made for this study according to a basic recipe for a type of blood sausage that is common in Germany. First, sausages were produced with rind and kettle broth only, and different amounts (2.

Salmonella contamination in pigs at slaughter and on the farm: a field study using an antibody ELISA test and a PCR technique.

An antibody ELISA test and a PCR method for identifying the risk of Salmonella contamination were compared in a field study on the same lots of animals in a slaughterhouse. The results were compared to investigations carried out on two farms with different prevalences of Salmonella antibody-positive animals. Salmonella antibody ELISA testing was carried out on all 383 meat juice samples derived from the diaphragm pillar muscle of each pig.

Preliminary study of certain serotypes, genetic and antimicrobial resistance profiles of verotoxigenic Escherichia coli (VTEC) isolated in Bosnia and Germany from cattle or pigs and their products.

The aim of this study was to gather more information on the spread of VTEC serotypes, genetic profiles and resistance patterns from pigs or pork and from cattle or beef in different areas, and to improve detection of the source of outbreaks with a wider data pool. Of 130 Escherichia coli samples isolated from a cattle slaughter house and beef retail products in Sarajevo, Bosnia and Herzegovina (BiH), seven were identified as verotoxigenic (VTEC). In comparison, 22 VTEC of 264 E.

Porcine blood cell concentrates for food products: hygiene, composition, and preservation.

The objective of this study was to determine whether porcine blood cell concentrates (BCC) can be produced and stored using hygienic measures independent of the temperature acting upon the substrate. A number of additives widely accepted by the consumer (NaCl, sugars, food-grade acids) were used to form so-called hurdles (water activity [a(w)], pH) to spoilage, and their impact was tested on microbiological and sensory parameters of the BCC. BCC, whole blood, plasma, and the anticoagulant were collected on 23 days in a slaughterhouse.

Validation of a method for the detection of virulent Yersinia enterocolitica and their distribution in slaughter pigs from conventional and alternative housing systems.

Various methods have been described in the literature for the detection of virulent Yersinia enterocolitica in pigs. The risk factors for pig herd contamination have yet to be determined. The objective of this study was to validate a sensitive method for the detection of Y.