Biofilm formation on food processing surfaces creates persistent reservoirs of microbial contamination, including opportunistic pathogens, posing a serious risk to product quality and safety, while standard monitoring programs are often ineffective at detecting them in hardtoreach niches. The aim of the study was a comparative analysis of microbial contamination and biofilm prevalence on surfaces in a meat processing plant (MPP) and a poultry processing plant (PPP). Samples were collected by swabbing from various surfaces in the production environment. Significant differences in biofilm prevalence were revealed: at the PPP, biofilms were detected in 85.7 % of samples (6 out of 7), whereas at the MPP, only in 25 % (2 out of 8). The microbiota of both plants was characterized by the dominance of bacteria of the genera Pseudomonas, Serratia, Raoultella, and yeasts of the genus Candida. The presence of opportunistic pathogens (Enterococcus faecalis, Yersinia spp.) and indicator microorganisms (Escherichia coli) was established. Biofilms formed predominantly in hardtoreach areas with moisture (transport wheels, bottom sides of equipment, and walls of chilling tunnels). The study demonstrates the systemic and uneven formation of biofilms, which act as persistent sources of contamination. Their detection in nonobvious locations not covered by standard monitoring indicates the need to revise sampling points and sanitation procedures for effective microbiological risk control in food processing facilities.
The rumen microbiome is a complex dynamic community of microorganisms that participate in digestion and provide an utmost impact on the cattle efficiency. Despite significant advancements in microbiome research, understanding the formation and management of the rumen microbiome still remains a significant scientific challenge. This topic holds both economic and environmental importance. The purpose of this literature review is to analyze and arrange structurally the current knowledge about the composition and functions of the rumen microbiome for further application of this knowledge in livestock farming. The article emphasizes that diet is an important factor that defines the composition and variability of the microbiome. This work demonstrates that the main functions of the rumen are provided by mutually coordinated groups of bacteria, methanogenic archaea, bacteriophages, protozoa, and fungi. The review covers various microbial groups in the rumen and their functions, as well as the factors that influence changes in the microbial community. Traditional methods of studying the rumen microbiome, based on culture-based techniques, have been significantly improved by the introduction of modern sequencing technologies. The review also explores the history of microbiome research and the “Hungate 1000 collection” project. This work demonstrates how metagenomics, metatranscriptomics, and metaproteomics have not only discovered numerous previously unknown microorganisms, but also provided insights into their functional roles. The systematization of knowledge presented in this review provides a comprehensive understanding of the rumen microbiome as a dynamic object for innovation targeted at improving the productivity, sustainability, and environmental safety of modern livestock farming.
This article summarizes the results of research published in scientific publications on application of innovative food thawing methods and their impact on quality of the food product. The thawing processes for food systems were scrutinized, which involve high hydrostatic pressure, ultrasound, electromagnetic waves of various frequencies, and electric fields. It has been established that gradient-free methods that use electromagnetic wave energy are the most effective. They reduce the duration of thawing processes, reduce the risk of microbial contamination, and help preserve the quality of food systems. The selection of the optimal thawing method should be based on a systemic approach and should consider multiple factors, including the type of food product, its geometric shape and dimensions, chemical composition, as well as the requirements to the final product quality and economic feasibility considerations.
Food allergy, which manifests itself as an oversensitivity of the body’s immune system to certain kinds of foods, affects a significant share of the world’s population and represents a serious issue. The aim of this study was to evaluate the allergenic potential of beef exposed to a probiotic microbial consortium. The developed consortium, which consisted of strains: Lactobacillus plantarum 7K, Lactobacillus paracasei k406, Pediococcus acidilactici PDA27 and Staphylococcus carnosus SPHC108, exhibited high proteolytic activity against beef proteins (after three days of fermentation, the degree of hydrolysis reached up 21.5 %). The allergenic potential of fermented beef and unfermented beef was studied in the experimental animals (rats) that were exposed to simulation of artifi cially induced systemic anaphylactic reaction to ovalbumin. It was found that, against the background of ovalbumin sensitization, the inclusion of fermented meat into the rats’ diet reduced the severity of the anaphylactic reaction by 43.5 % compared to the cor responding parameters among the rats that were fed with unfermented meat. The concentration of specific antibodies (IgG) to oval bumin in the blood serum of the experimental animals, that were fed with fermented meat, was also significantly lower (p ≤ 0.05). Animals that received the fermented food along with the sensitization background featured greater body weight gain at the end of the experiment. The fecal counts of lactobacteria and bifidobacteria in the animals in this group fed with fermented meat along with ovalbumin sensitization and along with anaphylactic reaction development increased fourfold in comparison with to the group of rats fed with unfermented meat. Histological studies showed that introducing fermented meat into the diet along with food sensitization did not cause significant morphofunctional changes in the mesenteric lymph node structures, whereas the animals fed with unfermented meat demonstrated the signs of decompensation and immune mechanisms stress. These results demonstrate the potential of using meat fermented with probiotic microorganisms consortium as promising approach to reducing food allergies risk.
This study evaluated the preservative potential of Japanese bamboo leaf (Dracaena surculosa Lindl.) pulp to extend the refrigerated shelf life of beef. Beef cubes were soaked in aqueous pulp at 50 % and 75 % (w/w) for 1, 2, or 3 hours, then stored at 5 °C and tested on days 0, 5, and 10. A test for saponin availability produced a stable foam (2 cm for 5 minutes), thus confirming presence of saponins in the pulp. Measured parameters were color (CIE L*, a*, b*), texture (hardness, gf), pH, total protein and total plate count (TPC). The experiment used a twofactor completely randomized design of the trial, with data analysis of ANOVA followed by Honestly Significant Difference (HSD) test at the 5 % significance level. The results showed that pulp concentration, soaking time, and their interaction significantly affected several parameters (P < 0.05). The 75 % pulp reduced texture loss versus control sample, with the 75 % and 2 h soaking as the most effective combination. Although pH increased during storage for most samples, pH remained comparatively stable in 75 % cases (5.58–5.85 to day 5). Higher pulp concentration delayed microbial growth: on day 10 TPC in the 75 % treatments was 2.5 × 106 CFU/g compared with 4.5 × 106 CFU/g in the control. In conclusion, Japanese bamboo leaf pulp at 75 % with a 2 h soaking shows promising capacity as a natural shelflife extender for chilled beef; further work on sensory evaluation and mechanistic studies is recommended. These findings support sustainable, plantbased preservation strategies for meat industry.
This review considers the potential of artificial intelligence (AI) technologies in meat science and the meat processing industry, including its application in livestock and poultry farming, meat production, sensory evaluation, and personalized nutrition. The review presents approaches to classification of AI technologies used in the food industry and provides their characteristics, description of their constituent components, technical concepts and practical applications. AI is an important tool of support in the food industry and animal husbandry. The review thoroughly examines the application of AI in processing plants: 1) for quality control and sorting (computer vision); 2) for food safety improving (machine learning); 3) for optimizing the production lines (forecasting analytics), as well as in animal husbandry: 1) real-time health monitoring; 2) supervision over the animals’ living conditions; 3) feeding optimization. In addition, the review pays special attention to AI using for authentication, identification, classification, and forecasting of the meat products. The development of technologies and the expansion of AI application scenarios in the meat industry will keep expanding. However, despite the significant benefits of AI applications, the article highlights several issues, challenges and limitations that AI encounters, such as privacy and security issues, technical complexity, and integration with the traditional methods of food processing. Nevertheless, technology of artificial intelligence possesses great potential in livestock farming and meat processing for increasing productivity, ensuring product quality and safety, and streamlining management. AI’s potential will enable more efficient, safe, and sustainable development to provide consumers with high-quality food products
The increasing demand for healthier meat products has encouraged the development of innovative fat replacers in processed foods. This study evaluated the use of chicken feet meat, a collagen-rich poultry by-product, as a functional alternative to animal fat in chicken burger formulations. Two formulations were prepared: a control containing 20% animal fat and a reformulated sample in which fat was replaced with 20% chicken feet meat. Proximate composition, physicochemical characteristics, oxidative stability, microbial quality, and sensory attributes were assessed. Results demonstrated a significant reduction of fat (19.37% → 4.81%) and caloric value (249 → 131 kcal/100 g) in the reformulated burgers, accompanied by higher protein (15.18% → 18.05%), collagen (0.25% → 1.12%), and moisture contents (61.43% → 71.84%). Technologically, the reformulated product exhibited lower cooking loss, improved water-holding capacity, and a firmer texture. Microbiological analyses confirmed product safety during 90 days of frozen storage, with slightly lower bacterial counts and thiobarbituric acid (TBA) values indicating enhanced stability. Sensory evaluation demonstrated significantly higher scores for color, odor, taste, texture, and overall acceptability compared with the control. Furthermore, the reformulation offered a significant economic advantage by reducing raw material costs. These findings indicate that chicken feet meat is a cost-effective and sustainable fat replacer that enhances the nutritional profile, improves functional properties, and maintains consumer preference in chicken burgers. Beyond its health benefits, the valorization of chicken feet supports waste reduction and contributes to more sustainable poultry processing systems
This study aims to investigate the effects of a diet supplementation of a mixture of cinnamon powder and clay (kaolin or marl) on growth performance, carcass traits, meat quality, and tibial morphometric characteristics of broiler chickens. A total of 120 broiler chicks were randomly assigned to three dietary treatment groups: control (CON), a mixture of 0.3 % cinnamon powder and 2.7 % kaolin (KCP), and a blend of 0.3 % cinnamon powder and 2.7 % marl (MCP), with five replicates of eight birds per treatment group. The results revealed that body weight, weight gain, and feed conversion ratio were significantly higher in birds receiving KCP or MCP mixture than in birds receiving CON (p < 0.05). Additionally, these groups exhibited superior carcass traits, including increased dressing percentage, higher breast and thigh weights, and reduced abdominal fat. The pH values at 24 h were higher in the KCP and MCP groups compared to the CON group. Additionally, these treatments resulted in a significant reduction in drip and cooking losses, indicating improved water-holding capacity and enhanced bone health in the tibia. Therefore, it was inferred that a combination of cinnamon powder and silicate minerals is a viable alternative to antibiotic growth promoters in broiler diets to improve growth performance, carcass traits, meat quality, and bone quality.
Meat tenderization techniques often involve time-consuming processes or chemical additives that may raise health concerns or alter the taste of meat. Exploring alternative natural methods, such as utilizing proteolytic enzymes derived from moringa, presents an opportunity to address these limitations. Studies on moringa have been limited, especially those focusing on goat meat tenderization, leaving a gap in understanding how moringa affects this process. The research aims to bridge this gap by systematically examining how protease enzymes from moringa leaves can tenderize goat meat. The research was performed on goat meat samples (100 g of meat per sample) treated with the moringa leaves extract (prepared from 20 g of moringa leaves with 60 ml of distilled water) at different storage times (2, 24, and 46 hours), as well as a control sample without any additive. The results showed that the moringa leaves extract did not significantly alter pH values and increased cooking loss for the 24-hour treatment (44.3 %) and 46-hour treatment (39.8 %) compared to the control (36.8 %). Color analysis showed increased lightness (L*) and redness (a*). The yellowness (b*) showed considerable difference between the control and the 24-hour samples compared with the 2-hour and 46-hour samples. The moringa leaves extract significantly reduced tenderness by lowering hardness, gumminess, resilience, and chewiness. This research advances environmentally friendly, renewable solutions in the food industry because the food industry produces significant quantities of meat by-products and waste during processing. This research will reduce waste by transforming tougher or less desirable meat cuts into more tender and valuable products.
Jember Regency as one of the regencies with the largest beef cattle population in East Java, recorded a high number of FMD cases. In the beef cattle farming business, reproduction is a key factor in the success of beef cattle breeding, therefore this study aims to determine how much impact FMD has on abnormalities in the cattle reproductive system so that it can be known what reproductive disorders occur, the factors that most influence abortion during FMD and the potential economic losses for farmers and business actors engaged in this field in Jember Regency. This study is a quantitative descriptive study aimed at determining the incidence of post-FMD reproductive disorders, identifying the main factors influencing abortion, and estimating the economic losses resulting from abortion and reproductive disorders based on the increase in days open and calving intervals. The results of the study showed that reproductive disorders after FMD were found in 56 % of studied animals with the largest percentage being ovarian hypofunction at 27 %. The incidence of abortion during FMD outbreaks reached 12 % and the most influential factor in the incidence of abortion was FMD virus infection. The economic losses caused by abortions were estimated at IDR 210,840,000 (approximately USD14,000), while the losses due to reproductive disorders calculated on the basis of increased days open and calving intervals were estimated at IDR 1,015,200,000 (approximately USD67,700). Based on the results of this study, it is necessary to further study service per conception, conception rate and calving rate so that the value of the livestock’s reproductive efficiency is known more precisely.
This review systematizes current data on the dual role of LABs. On the one hand, they are the basis for biopreservation as a source of bacteriocins and organic acids and serve as probiotics in fermented products. On the other hand, psychrotrophic strains of Lactobacillus, Leuconostoc, Carnobacterium, and Weissella are adapted to refrigerated storage and modified atmosphere packaging conditions, making them key spoilage agents in meat products, causing acidification, gas production, and slime formation. A particular problem is their ability to form resistant biofilms on processing equipment, leading to cross-contamination. The paper substantiates the need to move from generalized approaches to precise, strain-specific control. An effective risk management strategy should integrate modern methods of molecular monitoring (metagenomics, MALDI-TOF MS) to trace contamination sources; the development of targeted sanitation procedures against biofilms; and the implementation of biological control methods using antagonist cultures. It is concluded that the future of sustainable LAB use lies in an integrated approach that maximizes their beneficial potential for biopreservation and food fortification while simultaneously employing advanced scientific methods to mitigate the associated spoilage risks.
To study the effect of a newly developed adaptogenic complex on the chemical composition of muscle and bone tissues, as well as on the quality and process characteristics of the broiler chickens breast and thigh muscles, an experiment was conducted on 3 groups of the broiler chickens in the physiological ward of the Federal Research Center for Animal Husbandry named after Academy Member L. K. Ernst (n = 40, N = 120) (1 control group and 2 experimental groups) under conditions of increased stocking density. The poultry from the experimental groups received the DHQEC complex with their diet (the 2nd experimental group started receiving it from the 22nd day of life, i.e., from the day of the onset of simulated overcrowded environmental conditions; the 3rd experimental group started receiving it from the 7th day of their life). On the day 34th (n = 10, N = 20) and 52nd (n = 10, N = 20) of age, the samples of the breast and thigh muscles and the tibia bones were collected. The chemical composition, as well as several quality and process properties of the meat were determined. The administration of DHQEC for 34 days of the poultry life contributed to an increase in fat content in the breast muscle from 0.74 % in the control group up to 1.03 % and 1.17 % in the experimental groups, respectively; an increase in the pH of muscle tissue; an increase in the water-holding capacity (WHC) of the breast (p < 0.01) and thigh (p < 0.01) tissues; and elevated levels of reduced glutathione (at p < 0.05 and p < 0.01) and superoxide dismutase (at p < 0.01) compared to the control group values. In the liver of the poultry that received DHQEC, an increase in the level of water-soluble antioxidants was observed, whereas in the cardiac muscle, conversely, a decrease was noted. At the 52nd day of age, the trend of differences between the groups persisted. A significant difference was found in phosphorus content (it was lower in the control group) (p < 0.05) and magnesium content (it was lower in the 3rd experimental group) (p < 0.05), which may be associated with the impact of stress and its mitigation by the DHQEC complex. The most pronounced effect of the complex was observed when it was introduced into the diet from the 7th day of the poultry life. The obtained data open broad prospects for the inclusion of the DHQEC complex into broiler chicken diets, particularly during periods of stress exposure from the first days of life.
Residual concentrations of antibiotics in animal-derived foods represent a serious threat for human health facilitating formation and spreading of antimicrobial resistance. Despite of normative restrictions that regulate the content of antibiotics in foods, mechanisms of their degradation and transformation under an effect of various technological factors, such as freezing and heat treatment, have been studied insufficiently yet. The topicality of this issue is determined by the fact that residual amounts of antibiotics can enter the food chain, which leads to their unintended consumption by humans. This, in turn, can promote selection of resistant pathogenic microorganisms, which is one of the key problems of modern medicine. The aim of this study was a complex assessment of model matrices containing meat raw materials contaminated with antibiotics of different pharmacological groups: penicillins, tetracyclines, amphenicols, aminoglycosides and polypeptides. Contamination of samples (chicken breast, rabbit meat and chicken liver) was carried out in concentrations that corresponded and exceeded maximum permissible levels specified in the normative documentation. Confirmation of the contamination levels was performed by HPLC–MS/MS with deviations not higher than 5 %. In this study, a comprehensive assessment of an effect of storage conditions at a subzero temperature and heat treatment (a range from –18 °C to +72 °C) on the residual concentrations of antibiotics was carried out. The study included analysis of the stability of the molecular structure, degradation kinetics of active components and preservation of pharmacological properties of antibiotics. Freezing did not exert a significant effect on the concentration, while heat treatment led to various degrees of degradation of the tested compounds. The most heat labile were chloroamphenicol and tetracyclines (losses up to 90 %), whereas bacitracin and streptomycin showed the highest stability (losses ≤40 %). The results obtained corroborate partial destruction of antibiotics upon culinary treatment and emphasize a need for strict control of the residues in meat products.
The article highlights the development of a method for calculating hydraulic losses in interoperation transportation systems taking into account the dependence of minced meat density and rheological parameters on pressure. These dependencies were taken from the experimental data of the well-known monograph written by A. V. Gorbatov. Minced meat density, its flow index, and texture index decrease along the pipeline axis together with the pressure level decreasing. As a result, the specific pressure losses caused by friction decrease from the inlet to the outlet of the pipeline. The Cauchy problem was formulated to determine the excessive pressure at the pipeline inlet. This pressure is necessary to determine the required pumping pressure and accordingly select the pumping equipment. The solution of the differential equation was found numerically for different values of the determining parameters. The range of parameter variation was the same as in the above-mentioned monograph: moisture content of minced meat 1.86–2.70 kg/kg, excessive pressure up to 1 MPa, internal pipeline diameter 55–80 mm, temperature 3–23 °C, mass flow rate of minced meat — up to 4 kg/s. The percentage by which the pumping pressure calculated taking into consideration the dependence of the minced meat properties on pressure (the full calculation) was determined to be greater than the value calculated without considering this dependence (the simplified calculation). Under these conditions, the error of the simplified calculation compared to the full calculation can exceed 50 %. In all cases, as hydraulic losses increase, so does the required correction to the calculated pumping pressure. The dependence of the correction factor on the pumping pressure calculated using the simplified (traditional) method was plotted, ignoring the dependence of the density and rheological parameters of the minced meat on pressure. This dependence provides for an approximate estimation of the required increase in the pumping pressure found via the simplified method.
This article discusses the development and application of a digital twin (DT) for intelligent engineering of a specialized meatbased product. The focus is on the use of advanced intelligent optimization methods to create a virtual model capable of adaptively real time managing the formula and process parameters, in accordance with the product’s final purpose. To solve a food engineering problem (optimization of product formula and production modes), three metaheuristic intelligent algorithms were applied and compared: genetic algorithm (GA), particle swarm optimization (PSO), and sparrow search algorithm (SSA). The results of the comparative analysis demonstrated that SSA algorithm provided the best accuracy and convergence in solving the assigned optimi zation problems, making it the preferred tool for integration into the digital twin system. SSA algorithm demonstrates the ability to escape local optima, thereby avoiding the problem of premature convergence typical for some metaheuristic methods, such as GA and PSO algorithms. Based on an optimized digital twin, this approach enables dynamic prediction of physicochemical pa rameters, their compliance with the established medical and biological requirements for the final product, promptly adjusting its formula to meet the intended purpose of providing complete nutrition and enhancing the rehabilitation of patients with traumatic brain injuries (TBI), and ensures flexibility when scaling the technology or transferring production to another facility. Digital twins, integrating data from smart sensors and biosensors based on big data analysis, are the foundation for creating a safe, trace able, and adaptive food system. The study demonstrates that intelligent engineering based on a digital twin is a key technology for creating personalized, safe, and effective specialized food products within the framework of modern manufacturing principles and One Health concept.
Fermented chicken dendeng is a traditional dried meat product with improved nutritional and microbiological quality due to fermentation. This study evaluates the effects of Lactobacillus plantarum and Moringa oleifera supplementation on pH, titratable acidity (TA), bacterial count, and proximate composition. The pH values ranged from 4.09 to 4.62, with the lowest in the 6 % L. plantarum + 2.5 % M. oleifera treatment. Titratable acidity was the highest (1.47 %) in the 6 % L. plantarum group but decreased with M. oleifera addition. The highest bacterial count (6.535 log CFU/g) was observed in the 6 % L. plantarum + 5 % M. oleifera group, indicating probiotic activity. Proximate analysis shows that fermentation enhances quality. Protein content increased with M. oleifera, reaching 58.2 % in the 6 % L. plantarum + 5 % M. oleifera treatment. Fat content remained stable (8.6 % — 9.3 %), while ash content increased to 5.1 %. These findings suggest that fermented chicken dendeng with L. plantarum and optimal M. oleifera supplementation had improved microbial stability and protein retention. Further research is needed to assess storage stability and sensory attributes.
The welfare of dromedaries before and at slaughter influences their homeostasis and the organoleptic characteristics, quality, and commercial shelf life of their meat. Transportation, stocking density, travel time, waiting time at the slaughterhouse, water and food deprivation, and the slaughter procedure are the most important stressors for this species. In dromedaries, these events trigger behavioral, physiological, hematological, biochemical, hormonal, and muscular responses that could be assessed using reliable and specific biomarkers, namely, heart rate, respiratory rate, rectal temperature, hemolysis, neutrophil/lymphocyte ratio, enzymes, glycolytic potential, malondialdehyde, thiols, carbonyls, catecholamines, cortisol, and thyroid hormones. The dromedary, a large and difficult to handle animal, is faced with a lack of adopted transport vehicles, equipment, resources and training of breeders, drivers, and technicians on animal welfare, and with the slaughter procedure, which favors even more stressful situations. This literature review analyzes the impact of stress induced by the different stages of handling before slaughter on homeostasis and meat composition in dromedaries, using the results provided by recent work carried out on this theme. The dromedary is subjected to more stressful handling compared to ruminant species, which begins at the farm and then at the market, and continues with loading, transportation, distance traveled, stocking density during transportation, unloading, receiving, waiting time in slaughterhouses, deprivation of food and water, and the method of slaughter. These conditions do not meet international animal welfare standards resulting in significant alterations of homeostasis and meat quality of this species. Legislation on the welfare of dromedaries at all stages of the pre-slaughter process must be developed.
This research aims to assess the perception of horse meat as well as the influence of the factors related to socio-demographic and economic context on its consumption willingness. Data was collected using a self-managed questionnaire via in-person interviews with 102 consumers of horse meat. According to the results, horse meat ranked fifth among consumers’ top choices for red meat, behind sheep (85.3 %), beef (7.8 %), goat (2.9 %) and camel (2.9 %). A significant percentage of participants (65.7 %) expressed a favorable opinion towards horse meat and perceived it to be of good overall quality. The horse meat was primarily consumed for its perceived health and nutritional advantages (46.1 %). Horse meat was consumed occasionally only in particular scenarios, especially for some disease remedies like anemia. Except for the price, the analysis of influencing factors revealed that there were no significant effects (p>0.05) on the intake willingness of horse meat based on gender, age, level of education, residence area, or income. This study offers a thorough understanding of the consumer opinions regarding horse meat and may be employed in developing strategies for boosting the acceptance of this meat among the consumers.
Heterocyclic aromatic amines, such as MeIQx and PhIP, are carcinogenic and mutagenic compounds formed in meat products during high-temperature cooking. Despite their proven harmful effects, they are not regulated in food products, as home-cooked products are at the highest risk of HAA formation. Therefore, research on effective ways to reduce their formation during home cooking is urgently needed. One promising approach is the use of vegetable oils, due to their high content of vitamin E, known for its antioxidant properties. However, the maintenance of these oils' inhibitory properties against HAA formation during repeated use is poorly understood. The aim of this study was to determine whether the inhibition of HAA formation by vegetable oils may be maintained during the sequential frying of multiple meat products. Three types of vegetable oils were used in the study: olive oil, high-oleic sunflower oil, and medium-oleic sunflower oil. Four pork patties were sequentially fried for each oil at a temperature of 160 °C until the center of the patty reached 72 °C. HAA content was determined using HPLC–MS/MS, and the fatty acid composition and vitamin E content of the oils were also examined. The data obtained showed no statistically significant accumulation of HAA from the first to the fourth patty fried in the same oil. This indicates that the antioxidant activity of the oils is maintained even after repeated use. However, significant differences were found between the different types of oils. The lowest content of both MeIQx (0.54 ng/g) and PhIP (1.75 ng/g) was recorded in patties fried in medium oleic sunflower oil, and the highest content was recorded in olive oil (0.89 ng/g and 2.37 ng/g, respectively). A clear negative correlation was established between the vitamin E content in the oils and the level of HAA formation. A negative correlation with the total proportion of unsaturated fatty acids was also noted. The results of the study demonstrate that vegetable oils, particularly medium-oleic sunflower oil with a high vitamin E content, effectively inhibit HAA formation during the heat treatment of meat products and maintain this ability during sequential frying of up to four products. This confirms the key role of antioxidants in inhibiting the Maillard reaction leading to HAA formation.
The aim of the study is to compare the effectiveness of microbiological and PCR methods for detecting Salmonella in the air at various technological sites in four poultry processing plants and in one poultry farming enterprise. The objects of the study were air samples collected on two nutrient agars: non-selective PCA agar and selective XLD agar. Microbiological and PCR methods were used. Air samples collected on PCA agar were cultured in the BPW (enrichment stage). The culture liquid obtained in this way was used in the isolation of Salmonella by the microbiological and PCR methods. The identification of colonies typical of Salmonella isolated by the microbiological method was carried out by mass spectroscopy. The conducted study demonstrated the indisputable advantages of the PCR method (after enriching air samples in BPW) over the classic microbiological method without enrichment for monitoring Salmonella in the air of poultry processing plants. The PCR method has a higher sensitivity and detection speed, allowing the pathogen to be detected even at low concentrations in a sample. This is especially important for monitoring areas with a potentially low microbial load, such as the final washing of broiler chicken carcasses. The microbiological method without the enrichment stage showed low detection of Salmonella in the study of 66.6 % of air samples (false negative results were obtained) of poultry processing plants and 80 % of air samples taken at the poultry farming enterprise. Increasing its sensitivity to a level comparable to the PCR method is possible only with the introduction of an additional enrichment step in a liquid non-selective nutrient medium, for example, in buffered peptone water. Thus, for prompt and reliable control of Salmonella contamination in the air, it is advisable to use the PCR method as the most rapid and sensitive tool, ensuring high reliability of results even with minimal bacterial contamination, and the microbiological method with sample enrichment as a relatively slow but reliable “golden” standard method.
