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Dreyss C.,Institute For Sicherheit Und Qualitat Bei Fleisch | Klaus T.,Institute For Sicherheit Und Qualitat Bei Fleisch | Lucker E.,Institute For Lebensmittelhygiene
Fleischwirtschaft | Year: 2010

Due to the food scandals which appeared in the last few years there is an increased interest for the development of new technologies for detecting and monitoring of quality parameters especially in the sector of raw meat. As the dielectrical properties of each material, thus as well for meat, are characteristic and depend on factors such as moisture content, chemical composition, physical structure and also temperature, different research efforts have been made within the scope of dielectricity-based measurement techniques in recent years. One measurement technique, developed by the company Sequid, for the determination of the quality parameters storage period and potentially performed freezing processes of fish is based on dielectric time domain reflectometry (TDR). The clarification of the question to what extent this method can also be applied on fresh and raw meat is the ambition of the present project. Since the beginning of the year 2009 the first series of main experiments are in progress concerning the recognition of freezing processes just as the detection of storage time and added extraneous water. First results from the main experiments illustrate that for meat especially the recognition of added extraneous water in poultry meat as well as the detection of freezing processes are suitable application areas for this technology.

Riehn K.,University of Leipzig | Domel G.,Landratsamt Altenburger Land | Einspanier A.,University of Leipzig | Gottschalk J.,University of Leipzig | And 4 more authors.
Tierarztliche Umschau | Year: 2011

The EU has among the world's highest standards of animal welfare and the safety of the food chain is indirectly affected by the welfare of animals, particularly those farmed for food production. The welfare of food producing animals depends largely on how they are managed by humans. Harmonised EU rules are in place covering a range of food safety-and welfare-affecting issues but a regulatory framework which governs the slaughter of pregnant farm animals is still missing. A need for action on this part has not been seen by the European Commission yet, because it was assumed that pregnant heifers are only slaughtered in exceptional cases. However, first own investigations show, that the proportion of pregnant heifers raised in different European member states amounted up to 10 %. These results are very similar to those seen in the United States and Asia. In this context, the objects of this study are (i) the collection of data concerning the frequency of slaughter of pregnant heifers in different German abattoirs and (ii) the measurement of steroid hormone content in edible tissues from pregnant cattle. For this purpose a questionnaire was sent to different German slaughterhouses. The questionnaire evaluates the proportion of pregnant animals in the abattoir as well as animal welfare relevant parameters during transport, stunning and slaughter and the fate of the fetuses and unborn calves. Furthermore, the concentrations of the hormonal residues of estradiol-17β and progesterone in the muscular and adipose tissue of 45 pregnant heifers and five non pregnant heifers were determined by means of modified 3H-radioimmunoassays (RIA). In parallel, RIA-measured hormone residues were verified on a random basis by second measuring with ultra-performance-liquid-chromatographie (UPLC)-tandem-mass spectrometry. Feedbacks from 53 slaughterhouses could be gathered and evaluated. More than 50 % of the participants reported that they slaughter pregnant heifers regularly. The maximum percentage share of pregnant animals on the total number of female cattle is approximately 15 %. 9.6 % of the female slaughter cattle were pregnant on average, the median was 7.1 %. More than 90 % of the affected animals were slaughtered during last two trimesters of pregnancy. The concentrations of estradiol-17β and progesterone in the muscular tissue of 45 pregnant heifers exceed those found in non-pregnant heifers. The excess of estradiol-17β, the most potent natural estrogen, is large, in particular in the last trimester of pregnancy.

Lange-Starke A.,University of Leipzig | Petereit A.,Institute For Lebensmittelhygiene | Truyen U.,Institute For Lebensmittelhygiene | Braun P.G.,University of Leipzig | And 2 more authors.
Archiv fur Lebensmittelhygiene | Year: 2014

The safety of meat products is discussed in the context of the presence of possible emerging food-associated viral pathogens (for example influenza virus H5N1 and H1N1) and the very high number of norovirus-induced gastroenteritis in Germany. For risk assessment of some products, it is necessary to have a special knowledge about the influence of food technological processes on the virus inactivation. This study examined to which extent starter and protective cultures [Lactobacillus (Lb.) sakei, Lb. curvatus. Lb. paracasel, Lb. plantarum, Staphylococcus (S.) carnosus, S. xylosus, Kocuria varians] and D,L-lactic acid (pH 5.2-5.9) contribute to the inactivation of food-associated viruses during maturation and storage in different fermented raw sausages (Mettwurst, Teewurst). The study shows that D,L-lactic acid has an antiviral effect against influenza virus (H1N1) and murine norovirus (MNV), whereas H1N1 could not be detected in 'Mettwurst' under pH 5.5. It has been proved that MNV is more acid stable. With decreasing pH an increasing virus titre reduction of MNV was found. However, after one day of storage at 22 °C, only mean virus titre reductions of MNV by 0.7 log units could be observed at pH-value 5.2 in raw sausage batter. A species-specific antiviral effect of starter cultures could not be detected, but virus inactivation could be attributed by acidification properties. © M. & H. Schaper GmbH & Co.

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