RESUMO
To determine the prevalence of Salmonella and Escherichia coli O157:H7 in cattle feedlots and the impact of subsequent contamination on carcasses in a Mexican Federal Inspection Type Standards harvest facility, 250 animals were tagged and sampled in each step of the slaughter process. Samples were taken from hides and fecal grabs, and composite samples were taken from three anatomical carcass sites (hindshank, foreshank, and inside round) during the slaughter process, at preevisceration (PE), prior to entering the hot box (PHB), and after 24 h of dry chilling (DC). Additionally, 250 fecal samples were collected from the feedlot (FL), holding pens (HP), and intestinal feces (IF), and water samples were taken from the HP area. E. coli O157:H7 and Salmonella detection were carried out with the BAX System, immunomagnetic separation, and conventional methods. Overall Salmonella prevalence was 52.5%. The highest prevalence (92.4%) was found on hides, followed by feces from the HP (91.0%), FL (55.56%), PE (49.0%), IF (46.8%), and PHB (24.8%), for all sampling periods combined. The lowest prevalence of 6.0% was found after DC. The overall prevalence of E. coli O157:H7 was as follows: 11.7% for hides, 5.2% for IF, 2.7% for FL, 2.0% for HP, 0.8% for PE, 0.4% for PHB, and 0.4% for the cooler. High prevalence of Salmonella in IF and on hides present a significant risk factor for contamination by Salmonella at the different processing steps. These results serve as a warning as to the risks of contamination in meats for these pathogens and the importance of following good manufacturing practices during beef production processes.
Assuntos
Bovinos/microbiologia , Escherichia coli O157/isolamento & purificação , Contaminação de Alimentos/análise , Indústria de Processamento de Alimentos/normas , Salmonella/isolamento & purificação , Matadouros/normas , Animais , Fezes/microbiologia , Contaminação de Alimentos/prevenção & controle , Microbiologia de Alimentos , México/epidemiologia , Prevalência , Pele/microbiologiaRESUMO
The tenderness thresholds for ribeye steaks at 2d postmortem were found by using sensory trained (n=734 steaks) and consumers panel data (55 ribeye steaks and 296 consumers). Also, consumers' perceptions of sensory attributes of beef steaks were assessed to establish their relationships and to determine acceptability levels. The tenderness threshold obtained by regression analysis from trained panelists was 37.98N (3.87kg). Customer satisfaction of 81% was obtained when beef steaks had Warner-Bratzler shear force values (WBSF) less than 40.13N (4.09kg), suggesting that 40.13N could be considered as a tenderness threshold to segregate tough from tender steaks, for Venezuelan beef consumers. According to correlation and regression analyses, consumers focused on flavor to assign their overall liking score. Results suggest that consumers are able to detect changes in tenderness of steaks with different WBSF and that flavor drives customer satisfaction when the beef tenderness is acceptable.
RESUMO
Fifteen asthmatic children (mean age = 14.5 years) who required daily theophylline therapy were studied for effect of erythromycin ethyl-succinate on theophylline clearance. After a one week course of EES, there was 25.8 +/- 18.4% reduction in theophylline clearance rate (P less than 0.001), and a concomitant elevation in steady-state serum theophylline concentration of 40.0 +/- 35.3% (P less than 0.01). Three subjects reached serum theophylline concentrations greater than 20 micrograms/ml. Patients receiving therapeutic doses of theophylline are at considerable risk of theophylline toxicity if EES is co-administered.