Foodborne infections due to the consumption of meat is a significant threat to public health. However, good vendor and consumer knowledge of meat safety could prevent meat contamination with and transmission of foodborne pathogens like Salmonella. Thus, this study investigated the vendor and consumer perception, knowledge, and practices of meat safety regarding ready-to-eat (RTE) meat and how this affected the prevalence and antibiotic susceptibility of in RTE meats in the streets of Ghana. A semi-structured questionnaire was used to obtain the demographics, knowledge, and practices of meat safety data from RTE meat vendors ( = 300) and consumers ( = 382). detection was done according to the United State of America (USA)-Food and Drugs Administration (FDA) Bacteriological Analytical Manual. The disk diffusion method was used for antibiotic resistance testing. The results revealed that most of the respondents had heard of meat safety (98.3% vendors, 91.8% consumers) and knew that meat could be contaminated by poor handling (100.0% vendors, 88.9% consumers). The respondents knew that regular hand washing reduced the risk of meat contamination (100.0% vendors, 94.0% consumers). Responses to the practices of meat safety by vendors were generally better. A very low prevalence was observed in the samples, ranging between 0.0 and 4.0% for guinea fowl and beef, respectively. However, the six isolates obtained were resistant to five of the nine antibiotics tested, with all isolates displaying different resistance profiles. Overall, the good knowledge and practice of meat safety demonstrated by the respondents corroborated the negligible prevalence of in this study, reiterating the importance of vendor meat safety knowledge. However, the presence of resistant in some of the meat samples, albeit in a very low prevalence, warrants stricter sanitary measures and greater meat safety awareness in the general population to prevent meat-borne infections and potential transmission of drug-resistant bacteria to humans.
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http://dx.doi.org/10.3390/foods10051011 | DOI Listing |
Food Funct
January 2025
Department of Clinical Epidemiology, Shengjing Hospital of China Medical University, China Medical University, No. 36, San Hao Street, Shenyang, Liaoning, 110004, China.
: To determine the associations between osteosarcopenic adiposity (OSA) and both all-cause mortality and life expectancy, and to investigate whether adherence to a healthy diet can modify these associations. : Utilizing data obtained from 201 223 UK Biobank participants, we assessed body composition for OSA and a healthy diet score was used to assess dietary quality. : Compared to participants with no body composition abnormality, the adjusted HRs (95% CIs) of all-cause mortality for those with 1, 2, and 3 (OSA) abnormalities were 1.
View Article and Find Full Text PDFAnalyst
January 2025
Tianjin Key Laboratory for Marine Environmental Research and Service, School of Marine Science and Technology, Tianjin University, Tianjin 300072, PR China.
Antibiotic residue detection plays an important role in protecting human health, but real-time, rapid, and highly sensitive detection is still challenging. Herein, gold and silver nanoparticles (Au-Ag NPs) were grown on the surface of optical fibers and a 50 nm thick gold film was deposited on the sensor's surface to fabricate the Au-Ag@Au fiber SPR sensor. The sensitivity of the sensor reached 3512 nm per RIU in the refractive index range of 1.
View Article and Find Full Text PDFAnal Chem
January 2025
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi 214122, China.
Metal-organic framework-based hybrids (MOFzyme) have promising applications in colorimetric aptasensors due to their highly efficient and stable catalytic activity. However, their efficient application in biosensors remains a challenging issue due to the limited reaction site and amorphous structure. Herein, we encapsulated catalase inside MOF cavities to prepare an MOFzyme with many functional groups on its surface, and the functional groups were utilized for the subsequent integration of MOFzyme into the hyaluronic acid-DNA hydrogel.
View Article and Find Full Text PDFFood Chem X
January 2025
College of Animal Science and Technology, Southwest University; Chongqing Key Laboratory of Herbivore Science, Chongqing 400715, China.
Sheep and goat meat products are becoming increasingly popular among consumers due to their unique flavor derived from intramuscular fat (IMF), which contributes to formation of the distinctive odor. However, there is currently a dearth of reviews on the impact of IMF on the flavor of sheep and goat meat. The present review aims to discuss the relationships between IMF and flavor through lipid composition and fatty acid (FA) distribution, provide an overview of characteristic flavor compounds affecting the flavor of sheep and goat meat, and shed light on the impacts of pre-mortem and post-mortem factors on meat flavor attributed to changes in FAs and flavor compounds.
View Article and Find Full Text PDFCompr Rev Food Sci Food Saf
January 2025
State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, China.
Most nutraceuticals have low stability and solubility, making it difficult to achieve ideal bioavailability by directly incorporating into food. Therefore, constructing delivery systems to protect nutraceuticals is an essential strategy. Proteins and polysaccharides have become ideal materials for encapsulating nutraceuticals due to their superior nutritional value, edible safety, and physicochemical properties.
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