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PubMed2006

The influence of genotype, market live weight, transportation, and holding conditions prior to slaughter on broiler breast meat color.

A study was conducted to determine the influence of genotype, market live weight, transportation time, holding time, and temperature on broiler breast fillet color under commercial processing in Italy. Color was evaluated using a Minolta Chroma Meter (Minolta Chroma Meter CR-300, Minolta Italia S.p.A., Milano, Italy) on a total of 6,997 broiler breast fillets (Pectoralis major muscle) from 79 different flocks chosen at random during a 6-mo period. The flocks were represented by Ross 508 and Cobb 500 genotypes of both genders, processed at different ages, and subjected to different antemortem conditions during transport and holding. Ross 508 broilers exhibited a lower hue angle (H*) than did Cobb 500 (45.12 vs. 48.52; P < 0.01). With regard to the market live weight of broilers, the heavier birds (>3.3 kg) produced a darker breast meat (L* = 51.67) than did the lighter birds (<3.0 and 3.0 to 3.3 kg; L* = 52.63 and 52.84, respectively) (P < 0.001). The breast fillets from birds transported for the shortest distance (<40 km) exhibited a higher (P < 0.01) breast meat redness (a*; 3.59) when compared with transport distances of 40 to 210 or >210 km (a* = 3.28 and 3.04, respectively). The shortest holding time (<6 h) produced the highest (P < 0.05) L* values (52.84) compared with holding periods of 6 to 9 h and >9 h (L* = 52.12 and 52.04, respectively). Furthermore, an increase of both meat a* and saturation (C*) was observed with the advance in holding time. The holding temperature significantly affected the meat color. Breast fillets from birds held at <12 degrees C was darker (L* = 51.32) than fillets from birds held at 12 to 18 degrees C (L* = 52.85) or >18 degrees C (L* = 53.11) (P < 0.001). Moreover, the increase in holding temperature (<12 degrees C vs. 12 to 18 degrees C vs. >18 degrees C) also determined a lower breast meat a* (3.77 vs. 3.12 vs. 2.72, respectively; P < 0.001), b* (3.72 vs. 3.41 vs. 3.37, respectively; P < 0.05), C*, and H*. In conclusion, the holding time and temperature exerted the most important effect on broiler breast meat color. However, other factors, such as genotype, live weight, and transportation, may influence breast meat color.

Abattoirs↗

PubMed1999

[Heterocyclic amines in cooked meat].

The age adjusted incidence of cancer has increased on average 1% annually since the beginning of this century, and cancer is now one of the most prevalent causes of death. Diet is suggested to be responsible for about 30-70% of all cancer cases. The heterocyclic amines (HCA) produced during processing of meats and fish at temperatures above 150 degrees C are candidate dietary causes. Amounts in food range from less than 1 ng/g in cooked meat or fish up to over 300 ng/g in well done flame grilled chicken breast meat. The most important parameters determining HCA amounts are cooking temperature and cooking time. 20 different HCAs are identified from cooked or grilled meats and fish. HCAs are causing cancer in various organs in mice, rats and cynomolgus monkeys. It is of interest to note that in rats, PhIP, the most abundant heterocyclic amine in cooked food, causes colon, prostate and mammary cancer, which are the most prevalent cancers in humans. Epidemiological studies show a correlation between intake of red meat and colon, mammary and prostate cancer. Based on the adverse effects of HCA, a reduced intake is recommended and practical advice on how this can be done is given.

Amines↗

PubMed2004

Bioavailability of selenium from meat and broccoli as determined by retention and distribution of 75Se.

The concentration of selenium (Se), an essential nutrient, is variable in foods, depending, in part, on how and where foods are produced; some foods accumulate substantial amounts of Se when produced on high-Se soils. The chemical form of Se also differs among foods. Broccoli is a Se-accumulating plant that contains many methylated forms of Se, and Se bioavailability from broccoli has been reported to be low. Red meats such as pork or beef could accumulate Se when the animal is fed high-Se diets, and Se from such meats has been reported to be highly bioavailable for selenoprotein synthesis. In a further attempt to characterize the utilization of Se from broccoli and meats such as pork or beef, we have fed rats diets adequate (0.1 microg Se/g diet) in Se or high in Se (1.5 microg S/g diet), with the Se source being either high-Se broccoli or beef. Rats were then given test meals of broccoli or pork intrinsically labeled with 75Se. When dietary Se was nutritionally adequate (0.1 microg/g diet), more 75Se from pork than broccoli was retained in tissues; however, there were no significant differences in whole-body retention when dietary Se was high (1.5 microg/g diet). A significantly greater percentage of 75Se from broccoli than pork was excreted in the urine and dietary Se did not affect urinary excretion of broccoli 75Se, but the amount excreted from pork varied directly with dietary Se intake. Radiolabeled 75Se derived from pork effectively labeled selenoproteins in all tissues examined, but 75Se from broccoli was undetectable in selenoproteins. These differences in retention and distribution of Se from broccoli or pork are consistent with reported differences in bioavailability of Se from beef and broccoli. They also suggest that there are fewer differences in bioavailability when Se is consumed in supranutritional amounts.

Animal Feed↗

PubMed1994

Animal welfare and the intensive production of bovine meat.

After a brief review of the legal framework of animal protection applicable to cattle--including Council of Europe and European Union legislation, as well as French law--the main features of husbandry systems used in the intensive husbandry of veal calves and young cattle are analysed. For veal calves, the standards proposed at the European level do not take into account major differences in the age, weight and quality of veal produced by different Member States. In the case of red meat, the production of baby beef in intensive units leads to some behavioural anomalies, which could be remedied within economic restrictions compatible with the interests of producers and consumers.

Animal Husbandry↗

PubMed2000

Systematic review of epidemiological studies on meat, dairy products and egg consumption and risk of colorectal adenomas.

In view of the direct contact between food residues and metabolites and the large bowel mucosa, it might be expected that food consumption patterns would affect the risk of colorectal carcinogenesis. Many lines of evidence support the adenoma-carcinoma sequence as the major mechanism of colorectal carcinogenesis. The present study aimed to investigate the role of foods of animal origin such as meat, dairy products and eggs in the early stages of colorectal carcinogenesis. Eleven case-control and two cohort studies on colorectal polyps and meat, dairy products and eggs were identified. A quantitative review of these studies and a meta-analysis were carried out. The combined odds ratios suggest a positive association between the risk of colorectal polyps and beef consumption and a negative association with fish or combined poultry/fish consumption. An increase in the ratio of the consumption of red meat to consumption of fish/chicken was associated with an increase in the colorectal polyp risk. Neither dairy product nor egg consumption had a substantial effect on the development of colorectal polyps. These results suggest that dietary factors associated with polyp development may be not the same as those associated with cancer.

Adenoma↗

PubMed2001

High-meat, low-carbohydrate diet in pregnancy: relation to adult blood pressure in the offspring.

To examine the hypothesis that a high-animal protein, low-carbohydrate diet in pregnancy is associated with raised blood pressure in the adult offspring, we performed a follow-up study of 626 men and women in Motherwell, Scotland, whose mothers' food intake had been recorded during pregnancy. The mothers had taken part in a dietary intervention in which they were advised to eat 1 lb (0.45 kg) of red meat per day and to avoid carbohydrate-rich foods during pregnancy. The offspring were followed up at age 27 to 30 years, and their systolic and diastolic blood pressures were measured. Women who reported greater consumption of meat and fish in the second half of pregnancy had offspring with higher systolic blood pressure in adult life (regression coefficient, 0.19 mm Hg per portion per week; 95% confidence interval, 0.04 to 0.35; P=0.02). High maternal consumption of fish, but not meat, was associated with higher diastolic blood pressure in the offspring (regression coefficient, 1.00 mm Hg per portion per week; 95% confidence interval, 0.18 to 1.82; P=0.02). These associations were independent of maternal blood pressure, body size, and smoking habits during pregnancy. Although we cannot exclude confounding by maternal saturated fat or salt intake, the findings support those of a study in Aberdeen showing higher blood pressure in men and women whose mothers had eaten a high-animal protein, low-carbohydrate diet in late pregnancy. These associations may reflect the metabolic stress imposed on the mother by an unbalanced diet in which high intakes of essential amino acids are not accompanied by the nutrients required to utilize them.

Adult↗

PubMed2003

Risk factors for low iron intake and poor iron status in a national sample of British young people aged 4-18 years.

OBJECTIVE: To examine the prevalence and dietary, sociodemographic and lifestyle risk factors of low iron intake and poor iron status in British young people. DESIGN: National Diet and Nutrition Survey of young people aged 4-18 years. SETTING: Great Britain, 1997. SUBJECTS: In total, 1699 young people provided 7-day weighed dietary records, of which 11% were excluded because the participant reported being unwell with eating habits affected. Blood was obtained from 1193 participants, with iron status indicated by haemoglobin, serum ferritin and transferrin saturation. RESULTS: Iron intakes were generally adequate in most young people aged 4-18 years. However, low iron intakes (below the Lower Reference Nutrient Intake) occurred in 44% of adolescent girls (11-18 years), being less prevalent with high consumption of breakfast cereals. Low haemoglobin concentration (<115 g l-1, 4-12 years; <120 or <130 g l-1, 13+ years for girls and boys, respectively) was observed in 9% of children aged 4-6 years, pubertal boys (11-14 years) and older girls (15-18 years). Adolescent girls who were non-Caucasians or vegetarians had significantly poorer iron status than Caucasians or meat eaters, independent of other risk factors. The three iron status indices were correlated significantly with haem, but not non-haem, iron intake. CONCLUSIONS: Adolescent girls showed the highest prevalence of low iron intake and poor iron status, with the latter independently associated with non-Caucasian ethnicity and vegetarianism. Risk of poor iron status may be reduced by consuming (particularly lean red) meat or enhancers of non-haem iron absorption (e.g. fruit or fruit juice) in vegetarians.

Adolescent↗

PubMed2002

Consumption of food products by the elderly living in different environments of the Warsaw region, Poland.

The aim of the study was to compare qualitatively the intake of food groups by the elderly living in urban and rural areas, with regard to the place of living and sex. Fifty-sex subjects in Warsaw and 142 in villages (born in 1919-24) participated in the study. A 3-day record method was used to collect nutritional data. The subjects living in Warsaw consumed more often milk, meat, fish, fruit and their products, as well as fats and oils. Less than 50% of the elderly living in either rural or urban areas ate eggs and fish. Consumption of fruit and its products was also low in the villages (47%). Meat and meat products were consumed more often by elderly men, whereas milk, fruit and their products were eaten more often by women (a rural area only). Consumption of specific food items also differed between the two analyzed living areas; milk, yoghurt and cheese were eaten more often by the residents of Warsaw, however, the intake of cream was significantly higher in the villages. The intake of red meat and meat products was similar, but poultry was included into the diet of 24% of the elderly in the rural area, significantly less than in Warsaw (34%). It also appeared that butter and mixed fats were more common among the elderly in Warsaw,whereas lard, pork fat and margarine were more popular in the villages. Food choice in the rural area was of poorer quality.

Aged↗

PubMed2003

Processed meat intake and incidence of Type 2 diabetes in younger and middle-aged women.

AIM/HYPOTHESIS: The aim of this study was to investigate the association between processed and other meat intake and incidence of Type 2 diabetes in a large cohort of women. METHODS: Incident cases of Type 2 diabetes were identified during 8 years of follow-up in a prospective cohort study of 91246 U.S. women aged 26 to 46 years and being free of diabetes and other major chronic diseases at baseline in 1991. RESULTS: We identified 741 incident cases of confirmed Type 2 diabetes during 716276 person-years of follow-up. The relative risk adjusted for potential non-dietary confounders was 1.91 (95% CI: 1.42-2.57) in women consuming processed meat five times or more a week compared with those consuming processed meat less than once a week ( p<0.001 for trend). Further adjustment for intakes of magnesium, cereal fibre, glycaemic index, and caffeine or for a Western dietary pattern did not appreciably change the results and associations remained strong after further adjustment for fatty acid and cholesterol intake. Frequent consumption of bacon, hot dogs, and sausage was each associated with an increased risk of diabetes. While total red meat (beef or lamb as main dish, pork as main dish, hamburger, beef, pork or lamb as sandwich or mixed dish) intake was associated with an increased risk of diabetes, this association was attenuated after adjustment for magnesium, cereal fiber, glycaemic index, and caffeine (relative risk: 1.44; 95% CI: 0.92-2.24). CONCLUSION/INTERPRETATION: Our data suggest that diets high in processed meats could increase the risk for developing Type 2 diabetes.

Adult↗

PubMed1999

Dietary fat and protein in relation to risk of non-Hodgkin's lymphoma among women.

BACKGROUND: Non-Hodgkin's lymphoma occurs more frequently in individuals with suppressed immune status, and some types of dietary fat and protein have been associated with decreased immune responses. In this study, we examined the intake of specific types of dietary fat and protein in relation to the risk of non-Hodgkin's lymphoma. METHODS: We documented 199 incident cases of non-Hodgkin's lymphoma in a cohort of 88 410 women, who were enrolled in the Nurses' Health Study and were aged 34-60 years in 1980, during 14 years of follow-up. Relative risks of the disease and 95% confidence intervals (95% CIs) were calculated. All P values are two-sided and were considered to be statistically significant for P<.05. RESULTS: Intake of saturated fat was associated with an increase in risk that was not statistically significant; the multivariate relative risk for the highest versus the lowest quintiles of intake was 1.4 (95% CI = 0.7-3.0; P for trend =.42). Intake of beef, pork, or lamb as a main dish was associated with a statistically significantly increased risk of non-Hodgkin's lymphoma; the multivariate relative risk for consumption of these meats at least once per day as compared with less than once per week was 2.2 (95% CI = 1.1-4.4; P for trend =.002). Higher intake of trans unsaturated fat was also statistically significantly associated with an increased risk of the disease; the multivariate relative risk for the highest versus the lowest quintiles was 2.4 (95% CI = 1.3-4.6; P for trend =.01). Higher intake of red meat cooked by broiling or barbecuing-but not by roasting, pan-frying, or boiling or stewing-was associated with an increase in risk that was not statistically significant. CONCLUSIONS: Greater dietary intake of certain meats and fats was associated with a higher risk of non-Hodgkin's lymphoma. These relationships and their potential mechanisms deserve further examination.

Adult↗

PubMed2002

The cognitive contexts of beliefs about the healthiness of meat.

OBJECTIVE: The overall aim of this study was to examine a variety of belief and demographic factors that are associated with the perception that meat is intrinsically unhealthy. DESIGN: State-wide survey (written questionnaire) that included questions on meat and nutrition beliefs, perceived barriers and benefits of vegetarian diets, personal values, number of vegetarian friends and family members, and use and trust of health/nutrition/food information sources. SETTING: South Australia. SUBJECTS: Six hundred and one randomly selected South Australians and 106 non-randomly selected vegetarians and semi-vegetarians. RESULTS: For all respondents considered as a group, the most important predictors of the belief that meat is intrinsically unhealthy were the perceived benefits of vegetarian diets (all positive predictors). These included: (1) the perceived links between vegetarianism, peace and increased contentment; (2) animal welfare and environmental benefits; and (3) health benefits. There were differences between different dietary groups however. For non-vegetarians, social concerns about vegetarianism (positive) were most important, followed by health and non-health benefits (positive) of vegetarianism. Red meat appreciation was the strongest (positive) predictor for vegetarians, with health benefits of vegetarianism (positive) and education (negative predictor) also important. CONCLUSIONS: The implications of the findings for health and other issues are discussed. Judgements about the healthiness of meat are likely to be related to moral and environmental beliefs and, for non-vegetarians, to social concerns about vegetarianism, in addition to health beliefs. These need to be considered if any attempts are made to influence meat consumption.

Adolescent↗

PubMed2002

Meat consumption, cancer risk and population groups within New Zealand.

In comparison with other OECD countries with good cancer registries, New Zealand has the highest mortality rate of colon cancer, second highest of breast cancer and third highest of prostate cancer. A possible association with heterocyclic amine consumption has been suggested for each of these cancers. Studies of locally cooked meat suggest that the main contributors to heterocyclic amines in the New Zealand diet would be well-cooked beef, chicken and pork. Well-cooked beef steak, and the specific heterocyclic amine, IFP, showed a weak positive correlation with prostate cancer risk in the New Zealand population, but no studies thus far have considered the role of meat cooking practices or heterocyclic amines in the development of other cancers. The Maori and Pacific Island people, despite a superficially similar diet, have a substantially lower incidence of colon cancer than people of Caucasian origin. These differences are particularly intriguing in view of a report that a very high percentage of these people have a fast acetylator phenotype-a factor suggested to augment the effect of well-cooked red meat in other populations. The three population groups are known to differ in their preferences for meat type (including processed meats), and there are anecdotal suggestions that they may differ in preferred cooking methods. More detailed population studies are warranted to establish the role of meat, meat processing, cooking methods and the interaction with food plants and/or with genotype and phenotype in New Zealand.

Animals↗

PubMed2005

Dietary risk factors for rheumatic diseases.

PURPOSE OF REVIEW: Recent scientific data illuminate the dietary link to rheumatic disorders. This review summarizes recently published articles on the dietary link to rheumatoid arthritis, gout, and osteoarthritis. RECENT FINDINGS: A prospective study suggests that higher intakes of meat and total protein as well as lower intakes of fruit, vegetables, and vitamin C are associated with an increased risk of inflammatory polyarthritis or rheumatoid arthritis. Several studies suggest that the Mediterranean-type diet or its main components may have protective effects on the development or severity of rheumatoid arthritis. A recent prospective study investigated several purported dietary factors for gout and confirmed some of the long-standing suspicions (red meats, seafood, beer, and liquor), exonerated others (total protein, wine, and purine-rich vegetables), and also identified potentially new protective factors (dairy products). Recent double-blind, randomized, placebo-controlled studies suggest that antioxidant vitamins (vitamin E, vitamin C, beta-carotene, and retinol) do not halt the progression of symptomatic knee osteoarthritis, as was previously suggested. SUMMARY: Because diet is an unavoidable universal exposure for people, even a small effect that can be achieved by dietary manipulation may produce a large impact on the population's health. As the evidence on the role of dietary factors in rheumatic disorders grows it becomes increasingly important for clinicians and investigators in the field of rheumatology to familiarize themselves with the relevant data and appropriately apply them to clinical and public health practice.

Arthritis↗

PubMed2003

Maternal consumption of a high-meat, low-carbohydrate diet in late pregnancy: relation to adult cortisol concentrations in the offspring.

Recent studies have linked maternal consumption of an unbalanced high-protein, low-carbohydrate diet in late pregnancy with raised adult blood pressure in the offspring. Because high-protein diets stimulate the hypothalamic-pituitary-adrenal axis, we hypothesized that an unbalanced maternal diet might increase maternal cortisol levels, exposing the fetus to excess cortisol and programming lifelong hypersecretion of cortisol. We therefore measured fasting plasma cortisol concentrations in 251 subjects, 28-30 yr old, whose mothers had been advised to eat 0.45 kg of red meat daily during pregnancy and avoid carbohydrate-rich foods. Cortisol concentrations were higher in subjects with lower body mass index (P < 0.0001) and in those who reported recent vigorous activity (P = 0.03) and greater alcohol consumption (P = 0.004). Allowing for gender, current body mass index, activity, and alcohol consumption, cortisol concentrations increased 5.4% per portion of maternal meat/fish consumption per day (P = 0.03), decreased 3.3% per portion of maternal green vegetable consumption per week (P = 0.14), and were 12.2% higher in those born into manual social class families (P = 0.03). The specific advice given to mothers in this study precludes direct application to other populations, but the findings provide the first human evidence that an unbalanced maternal diet during late pregnancy may program lifelong hypercortisolemia in the offspring.

Adult↗

PubMed1998

Breast cancer risk, meat consumption and N-acetyltransferase (NAT2) genetic polymorphisms.

Although inconsistencies exist, some studies have shown that meat consumption is associated with breast cancer risk. Several heterocyclic amines (HAs), formed in the cooking of meats, are mammary carcinogens in laboratory models. HAs are activated by polymorphic N-acetyltransferase (NAT2) and rapid NAT2 activity may increase risk associated with HAs. We investigated whether ingestion of meat, chicken and fish, as well as particular concentrated sources of HAs, was associated with breast cancer risk, and if NAT2 genotype modified risk. Caucasian women with incident breast cancer (n = 740) and community controls (n = 810) were interviewed and administered a food frequency questionnaire. A subset of these women (n = 793) provided a blood sample. Polymerase chain reaction and restriction fragment length polymorphism analyses were used to determine NAT2 genotype. Consumption of red meats, as well as an index of concentrated sources of HAs, was not associated with increased breast cancer risk, nor did risk vary by NAT2 genotype. In post-menopausal women, higher fish consumption was inversely associated with risk (odds ratio = 0.7; 95% confidence interval, 0.4-1.0); among pre-menopausal women, there was the suggestion of inverse associations between risk and pork and chicken intake. Our results suggest that consumption of meats and other concentrated sources of HAs is not associated with increased breast cancer risk. However, due to the strong biologic plausibility for a role of some HAs in mammary carcinogenesis, and the likely measurement error in evaluation of sources of HAs in this study, further studies of these possible relationships are warranted.

Amines↗

PubMed2005

Diet, lifestyle, and genomic instability in the North Carolina Colon Cancer Study.

OBJECTIVE: Microsatellite instability (MSI) is one form of genomic instability that occurs in 10% to 20% of sporadic colon tumors and almost all hereditary nonpolyposis colon cancers. However, little is known about how environmental factors (e.g., diet) may influence MSI in sporadic colon cancer. METHODS: We used data from a population-based case-control study in North Carolina (486 colon cancer cases and 1,048 controls) to examine associations of diet (total energy, macronutrients, micronutrients, and food groups) with MSI. In-person interviews elicited information on potential colon cancer risk factors, and a previously validated food frequency questionnaire adapted to include regional foods was used to assess diet over the year before diagnosis or interview date. MSI was classified as MSI-high (MSI-H) and MSI-low or microsatellite stable (MSI-L/MSS). Multivariate logistic regression models estimated energy-adjusted and non-energy-adjusted odds ratios (OR). RESULTS: Ten percent of the cases (n = 49) had MSI-H tumors (29% African American). The strongest associations between diet and MSI were observed in case-control comparisons: there was a robust inverse association between MSI-H status and beta-carotene [OR, 0.4; 95% confidence interval (95% CI), 0.2-0.9] and positive associations with energy-adjusted refined carbohydrates (OR, 2.2; 95% CI, 0.9-5.4) and non-energy-adjusted read meat intake (OR, 2.0; 95% CI, 0.9-4.2). Compared with controls, MSI-L/MSS tumors were statistically significantly associated with energy-adjusted vitamin C, vitamin E, calcium, dietary fiber, and dark green vegetables and positively associated with total energy intake (all Ps for trend < 0.05). In case-case comparisons, no dietary factors were significantly differently related to MSI-H compared with MSI-L/MSS tumors. CONCLUSION: Refined carbohydrate and red meat consumption may promote development of MSI-H tumors, whereas beta-carotene may be associated with lower risk.

Adult↗

PubMed2000

Roaster breast meat condemned for cyanosis: a dark firm dry-like condition?

A case-control study (n = 68) of roaster chickens condemned for cyanosis was conducted. Color (CIE L*a*b*) and pH were measured at slaughter, and after 24 h aging on ice, at four predetermined sites of the Pectoralis major. Cyanotic carcasses (dark) had a higher pH than controls at the time of slaughter and at 24 h postmortem (P < 0.01). Perimortem pH was significantly correlated with pH at 24 h postmortem (r = 0.64) and also was correlated with lightness (L*) perimortem and postmortem (24 h; r = -0.36 and -0.50, respectively). Perimortem pH was not correlated with meat redness (a*) at slaughter time and after 24 h. Ultimate pH and lightness at 24 h postmortem were also correlated. Tests based on pH, L*, and a* of the P. major were assessed: the sensitivity and specificity at various cut-off points were, respectively, pH(6.3) = 76.47 and 88.24%, L*(41) = 91.18 and 79.41%, and a*(3) = 76.47 and 97.06%. The repeatability (p) of pH and color measurements was excellent and ranged from 0.87 to 0.98. Breast meat from roasters condemned for cyanosis had dark, firm, and dry (DFD)-like traits, and accurate tests based on color and pH could be described as a means of identifying chickens condemned for cyanosis.

Animals↗

PubMed1989

Serovars of Listeria monocytogenes and Listeria innocua from food.

The increase of listeriosis outbreaks in recent years has mainly been due to the consumption of contaminated dairy products. This prompted a revision of prevention and control measures. Cheese and other foods (meat, poultry meat) were investigated. For isolation, samples were prepared and investigated according to the recommendations of the FDA with some modifications including, in particular, sub-enrichment. Suspicious colonies were tested biochemically followed by serological identification with factor sera. Out of 100 chicken (95 broilers, 5 layers) Listeria monocytogenes was isolated from 85 carcases. The contamination rate for minced beef and pork (n = 76) was approximately 30%. That for selected ripened soft cheeses (n = 89) was 9%. The counts of Listeria in red meat were usually very low (approximately 10/g). Serovar 1/2a was predominant (78 out of 102 strains). Further serovars detected were: 1/2b, 1/2c, 3a, 4a, 4b, 4d. For comparison, isolated strains of L. monocytogenes and Listeria innocua were inoculated into chicken embryos. In contrast to the former, L. innocua did not kill the embryos.

Animals↗