Microbiological evaluation of precooked goat "buchada"

Costa, Roberto Germano; Santos, Neube Michel dos; Medeiros, Ariosvaldo Nunes de; Queiroga, Rita de Cássia Ramos do Egypto; Madruga, Marta Suely

doi:10.1590/s1517-83822006000300029

Cited by 7 publications

(7 citation statements)

References 9 publications

(4 reference statements)

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“…Goat viscera and blood have protein and lipid contents similar to those found in goat meat and are excellent sources of minerals, particularly iron, phosphorus, and vitamins [4,5]. However, the use of goat slaughter by-products in dishes such as goat “sarapatel” should adhere to the health-sanitary standards required by food laws, which would help ensure the microbiological stability of the product, increase its shelf life and maintain its physical, chemical and nutritional characteristics during storage [6].…”

Section: Introductionmentioning

confidence: 99%

Microbiological and Nutritional Quality of the Goat Meat by-Product “Sarapatel”

et al. 2014

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Abstract:Goat "sarapatel" is a product made from blood and viscera. For the first time, the microbiological and nutritional quality of "sarapatel" samples (n = 48) sold under different conditions (in street markets, butcher shops, and supermarkets under refrigeration, frozen or at room temperature) was evaluated. Goat "sarapatel" is a nutritive food, with each 100 g providing, on average, 72 g of moisture, 2 g of ash, 18 g of protein, 9 g of lipids, 2 g of carbohydrates, 282 mg of cholesterol, and high amounts of unsaturated fatty acids and essential amino acids. The analysis of the "sarapatel" samples shows that none of them contain Salmonella spp. or L. monocytogenes. High counts (>104) of total coliforms, thermotolerant coliforms, and sulfite-reducing Clostridium were detected, and coagulase-positive Staphylococcus was found in 31.25% of samples. The storage conditions evaluated (refrigeration, frozen or at room temperature) did not affect the physicochemical quality of the "sarapatel"; however, the unsatisfactory microbiological quality indicates that it is necessary to improve the health-sanitary aspects of the processing and sale of this product.

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Section: Introductionmentioning

confidence: 99%

Microbiological and Nutritional Quality of the Goat Meat by-Product “Sarapatel”

et al. 2014

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“…Most of the coliform bacterial contamination in meat products occurs during the slaughter process (Obaidat and Fung 2005;Skrökki 1997). The MPN for coliform contamination of meat products has ranged from 1.36 to 3.38 log 10 MPN/g (22.9 to 2.4×10 3 MPN/ml) (Carvalho et al 2011) and 2.3 to 5.0 log 10 MPN/g (199.5 to 1×10 5 MPN/ml) (Costa et al 2006). The standard set for chilled meat in China is 100 MPN/g.…”

Section: Discussionmentioning

confidence: 99%

“…It is important to identify the influence of the food matrix on the sensitivity of qRT-PCR to confirm the robustness of the method. It is difficult to establish a standard curve with pork due to the high background coliform count (Costa et al 2006). Too much lipid appears to interfere with the DNA extraction process (Angeles et al 2005).…”

Section: Discussionmentioning

confidence: 99%

Real-Time TaqMan PCR for Rapid Detection and Quantification of Coliforms in Chilled Meat

et al. 2015

Food Anal. Methods

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Coliforms are a major group of bacteria associated with spoilage of refrigerated pork. It is necessary to develop an efficient and fast method to detect total coliforms in chilled pork because the traditional methods are laborious and timeconsuming. In this study, a quantitative real-time polymerase chain reaction (qRT-PCR) targeting the lacZ gene was developed for rapid enumeration of coliforms from chilled pork. Of the 106 strains tested, 35 coliform strains and one Shigella sonnei strain were correctly identified compared with 70 control strains which failed to amplify. Detection sensitivity was 112 CFU/g. The assay was able to detect and accurately quantify the total coliforms in chilled meat within 2 h without preenrichment. The results indicate that the real-time PCR is an efficient and time-saving method that could be adopted by the meat industry to detect coliforms to replace the traditional most probable number and the rapid coliform count plate methods.

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“…Previous experimental results indicated that Bacillus sp. produce antibiotics such as bacilysin, iturin, mycosubtilin and siderophores which are responsible for the inhibition of fungal spore germination [56][57][58].…”

Section: Effects Of Biocontrol Agents On Spore Germination Of a Altementioning

confidence: 99%

“…Also, these effects may be associated with the activation of some novel defense pathways. Some previous studies on genomic sequences of different Brevibacillus strains mentioned to their responsibility for synthesis of antifungal compounds [28,29,57]. The systemic resistance also has been reported in other plant path systems, against leaf disease [63][64][65][66].…”

Section: Assessment Of Brevibacillus Strains Effects On Brown Leaf Spmentioning

confidence: 99%

Biological Control of Potato Brown Leaf Spot Disease Caused by Alternaria alternata Using Brevibacillus formosus Strain DSM 9885 and Brevibacillus brevis Strain NBRC 15304

Ahmed¹

2017

J Plant Pathol Microbiol

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Brown leaf spot is one of the prevalent diseases caused by Alternaria alternata in different growing areas of potato worldwide. Eight A. alternata isolates were screened from forty-two isolates collected from different potato growing regions in four Egyptian governorates viz, North Sinai (Baloza), Beheira (El-Nubaria and Wadi El-Natrun), Ismailia (Abu Suweir, Fayed and Tell El-Kebir), Sharqia (New Salheya and El-Husseiniya). The virulence of the isolates was tested based on the Per cent of Disease Index (PDI) which ranged from 28.2% to 70.3% PDI by Alternaria isolates of Baloza and Fayed respectively. Two bacterial strains "Brevibacillus formosus strain DSM 9885, and Brevibacillus brevis strain NBRC 15304 were selected to control of A. alternata. The bacterial strains have a higher inhibitory effect on mycelial development and spore germination of A. alternata. To determine the effects of the bacterial strains on disease index and severity, the most virulent of A. alternata isolates were selected for greenhouse experiments where the potato plants were sprayed with bacterial strains individually and mixture treatments. Superior effect of treatments in disease reduction was observed when the two bacterial strains were combined. The effect of leaf age was studied where the leaf position has significant effect on disease progress. The changes of soluble protein in potato leaves due to Brevibacillus strains application were studied. Protein profiling by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) revealed that the plant treated with mixture of biocontrol agents able to synthesize some new proteins with maximum number of bands followed by treatment by B. formosus strain. The presence or absence of the bands in protein profiling might be responsible for resistance response against A. alternata in potato. The present work suggests that use of B. formosus strain DSM 9885, and B. brevis strain NBRC 15304 could be considered as potential management tools for reducing the impact of A. alternata causing brown leaf spot disease on potato.

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Microbiological evaluation of precooked goat "buchada"

Cited by 7 publications

References 9 publications

Microbiological and Nutritional Quality of the Goat Meat by-Product “Sarapatel”

Microbiological and Nutritional Quality of the Goat Meat by-Product “Sarapatel”

Real-Time TaqMan PCR for Rapid Detection and Quantification of Coliforms in Chilled Meat

Biological Control of Potato Brown Leaf Spot Disease Caused by Alternaria alternata Using Brevibacillus formosus Strain DSM 9885 and Brevibacillus brevis Strain NBRC 15304

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