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This study evaluated the effects of the combination of beet powder, starter culture, and sodium erythorbate as a curing agent on the chemical and microbiological characteristics of restructured cooked ham during cold storage. Five treatments were developed: the positive control group (COP) with the addition of nitrite and sodium erythorbate, negative control treatment (CON) with the addition of sodium erythorbate; ham added with beet powder (AP), ham added with beet powder and starter culture (APC), ham added with beet powder, starter culture, and sodium erythorbate (APCE). The ham's curing properties and oxidative stability were analyzed for 30 days under refrigeration. The APCE treatment showed better conversion of nitrate to nitrite at time 0 (46.6 mg/kg). The COP sample showed higher residual nitrite content at time 0 (73.1 mg/kg) and nitrosohemochrome pigment (35.67 ppm). Combining beet powder with the commercial starter culture and sodium erythorbate in the formulation of restructured cooked hams positively affected the control of lipid and protein oxidation, making it an alternative to commercial sodium nitrite. PRACTICAL APPLICATION: Beetroot and arugula powders are added to the restructured cooked ham to prepare a clean-label meat product without sodium nitrite. The effects of starter culture and sodium erythorbate are also evaluated. .

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BACKGROUND: Compelling evidence supports the association between red and processed meat consumption and increased risk of colorectal cancer. Herein, we estimated the current (2018) and future (2030) federal direct healthcare costs of colorectal cancer in the Brazilian Unified Health System attributable to red and processed meat consumption. Considering reduced red and processed meat consumption, we also projected attributable costs of colorectal cancer in 2040. METHODS: We retrieved information on red and processed meat consumption from two nationally representative dietary surveys, the Household Budget Survey 2008-2009 and 2017-2018; relative risks for colorectal cancer from a meta-analysis; direct healthcare costs of inpatient and outpatient procedures in adults ≥ 30 years with colorectal cancer (C18-C20) from 2008-2019 by sex. RESULTS: Attributable costs of colorectal cancer were calculated via comparative risk assessment, assuming a 10-year lag. In 2018, US$ 20.6 million (8.4%) of direct healthcare costs of colorectal cancer were attributable to red and processed meat consumption. In 2030, attributable costs will increase to US$ 86.6 million (19.3%). Counterfactual scenarios of reducing red and processed meat consumption in 2030 suggested that US$ 2.2 to 11.9 million and US$ 13 to 74 million could be saved in 2040, respectively. CONCLUSION: Red and processed meat consumption has an escalating economic impact on the Brazilian Unified Health System. Our findings support interventions and policies focused on primary prevention and cancer.

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Meat and meat products provide high levels of nutrition and many health benefits to consumers, yet a controversy exists regarding the use of non-meat additives, such as the inorganic phosphates that are commonly used in meat processing, and particularly their relationship to cardiovascular health and kidney complications. Inorganic phosphates are salts of phosphoric acid (e.g., sodium phosphate, potassium phosphate, or calcium phosphate), whereas organic phosphates are ester compounds (e.g., the phospholipids found in cell membranes). In this sense, the meat industry remains active in its efforts to improve formulations for processed meat products with the use of natural ingredients. Despite efforts to improve formulations, many processed meat products still contain inorganic phosphates, which are used for their technological contributions to meat chemistry including improvements in water-holding capacity and protein solubilization. This review provides a thorough evaluation of phosphate substitutes in meat formulations and other processing technologies that can help eliminate phosphates from the formulations of processed meat products. In general, several ingredients have been evaluated as replacements for inorganic phosphates with varying degrees of success such as plant-based ingredients (e.g., starches, fibers, or seeds), fungi ingredients (e.g., mushrooms and mushroom extracts), algae ingredients, animal-based ingredients (e.g., meat/seafood, dairy, or egg materials), and inorganic compounds (i.e., minerals). Although these ingredients have shown some favorable effects in certain meat products, none have exactly matched the many functions of inorganic phosphates, so the support of extrinsic technologies, such as tumbling, ultrasound, high-pressure processing (HPP), and pulsed electric field (PEF), may be necessary to achieve similar physiochemical properties as conventional products. The meat industry should continue to investigate ways to scientifically innovate the formulations of, and the technologies used in, processed meat products while also listening to (and acting upon) the feedback from consumers.

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OBJECTIVES: The aim of this study was to examine the associations of unprocessed red meat and processed meat consumption with cardiovascular disease (CVD) incidence and mortality, and the dose-response relationship. METHODS: Published literature was retrieved through a structured search of 10 electronic databases: MEDLINE/PubMed, Scopus, SciELO, LILACS, ScienceDirect, Web of Science, Cochrane (CENTRAL), WHOLIS, PAHO and Embase, without language or year of publication restrictions. In addition, we searched the references of published studies. This systematic review was performed in accordance with the Preferred Reporting Items for Systematic Reviews and Meta-Analyzes: The PRISMA Statement. RESULTS: Twenty-one prospective cohort studies were included in the systematic review. The CVDs evaluated in the inserted studies were stroke, heart failure (HF) and coronary heart disease (CHD). Considering the heterogeneity found in the studies, for the meta-analysis, 9 articles were included. The results presented in the meta-analysis of the association of consumption of unprocessed red meat and CVD indicated that there was a significant association with total stroke incidence (RR 1.10; 95%; CI 1.01 to 1.19; p = 0.02). There was no association with Ischemic stroke incidence, nor CHD Mortality with consumption of unprocessed red meat. However, for Hemorrhagic Stroke Mortality the assessment in the consumption of unprocessed red meat showed an association of protection for women (RR 0.64; 95%; CI 0.45 to 0.91; p = 0.01). As for the results of the meta-analysis of the association between consumption of processed meat and CVD, they indicated that there was a significant association with total stroke incidence (RR 1.17; 95%; CI 1.08 to 1.26; p < 0.0001). There was no association with Ischemic stroke, nor with CHD Mortality with consumption of processed meat. Some studies that showed no association of risk, presented a significant linear trend dose response for the association of the consumption of unprocessed red meat (Bernstein et al. 2010; Nagao et al. 2012) or processed meat (Bernstein et al. 2012) and CVD. CONCLUSION: According to the results found in the meta-analysis, the consumption of unprocessed red meat and processed meat are associated with the incidence of stroke, however, no positive association was observed in relation to mortality from CVD. This systematic review and meta-analysis protocol was registered on the PROSPERO (number: CRD42019100914).

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O hambúrguer é um produto cárneo moldado, com maior risco de contaminação microbiana pelo fato de ser preparado com carne moída que apresenta maior superfície de exposição, além de ser muito manipulado e consumido, muitas vezes, mal-passado. O objetivo do presente estudo foi avaliar a qualidade microbiológica de hambúrgueres industriais comercializados no município do Rio de Janeiro/RJ, bem como, verificar as condições higiênicosanitárias dos locais de comercialização. Foram coletadas 12 amostras de hambúrguer, de oito marcas comerciais, comercializados em três diferentes supermercados. Durante a coleta das amostras foi realizada uma avaliação visual das condições higiênicas da comercialização. Após obtenção, as amostras foram encaminhadas para o Laboratório de Controle Microbiológico de Alimentos da Universidade Castelo Branco (UCB), para realização das análises microbiológicas. De acordo com os resultados das avaliações higiênicosanitárias dos locais onde as amostras de hambúrguer foram obtidas, observou-se 20%, 60% e 20% de não conformidades nos supermercados I, II e III, respectivamente, devido falhas na organização da gôndola, no acondicionamento do produto e/ou no controle da temperatura de comercialização. Resultados em não conformidade com o padrão microbiológico vigente foram observados em 16,67%, 66,67% e 8,33% das amostras para a contagem de Bactérias Heterotróficas Aeróbias Mesófilas, Estafilococos coagulase positiva e E. coli, respectivamente. A presença de Unidades Formadoras de Colônias típicas de Salmonella spp foi verificada em 41,67% das amostras. Os resultados demonstraram que os hambúrgueres comercializados em três supermercados do município do Rio de Janeiro/RJ estavam impróprios para o consumo podendo representar risco à saúde dos consumidores.(AU)

The hamburger is a molded meat product with a greater risk of microbial contamination because it is prepared with ground meat, which has a greater contact surface. In addition, it is very manipulated and often consumed medium rare. The objective of the present study was to evaluate the microbiological quality of industrial hamburgers sold in Rio de Janeiro/RJ and verify the hygienic-sanitary conditions of the commercialization places. Twelve hamburger samples were collected, from eight commercial brands, and sold in three different supermarkets. During the collection of the samples, a visual evaluation of the hygienic conditions of the commercialization was carried out. After obtaining, the samples were sent to the Laboratory of Microbiological Control of Food at Universidade Castelo Branco (UCB), for microbiological analysis. According to the results of the hygienicsanitary evaluations of the places where the hamburger samples were obtained, 20%, 60%, and 20% of non-conformities were observed in supermarkets I, II, and III, respectively. The non-conformities were due to failures in the organization of the shelf, in the packaging of the product, and/or in the control of the commercialization temperature. Results that did not comply with the current microbiological standard were observed in 16.67%, 66.67%, and 8.33% of the samples for the counting of Mesophilic Aerobic Heterotrophic Bacteria, Coagulase Positive Staphylococci, and E. coli, respectively. The presence of typical Colony Forming Units of Salmonella spp was verified in 41.67% of the samples. The results showed that the hamburgers sold in three supermarkets in Rio de Janeiro/RJ were unfit for consumption and could pose a risk to consumers' health.(AU)

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This study aims to evaluate the quality of salted sun-dried meat from young bulls (Nellore cattle) fed with a diet containing 0.0, 0.5, 1.0 and 1.5% of lauric acid in the total dry matter (DM). Thirty-two Nellore bulls with initial body weight of 368 ± 32 kg were used. A linear decrease (p < 0.05) in pH and protein content of the salted sun-dried meat was observed with the inclusion of lauric acid. The moisture, ash, lipid, collagen content, water-holding capacity, cooking loss, color indexes (L*, a*, b*, C*), and shear force were not affected. Lipid oxidation at 7 days of storage increased linearly in the salted sun-dried meat. Most of the fatty acid composition of the salted sun-dried meat from the semimembranosus muscle of young bulls was not influenced (p > 0.05) by the lauric acid inclusion in the bulls' diet. However, there was a linear increase (p < 0.05) in the SFA lauric acid (C12:0), PUFAn-3 EPA (C20:5n − 3) and DHA (C22:6n − 3), and a quadratic increase in the PUFAn-6 arachidonic (C20:4n − 6) due to lauric acid addition from palm kernel oil in the diet. There was a liner increase (p < 0.05) in the total ∑PUFA, ∑n − 6, ∑n − 3 contents of salted sun-dried meat from the semimembranosus muscle of young bulls and the h:H health index of the level of lauric acid inclusion in bull's diet. In contrast, the thrombogenicity health index (TI) and ∑n − 6:∑n − 3 ratio content in salted sun-dried meat from the semimembranosus muscle of young bulls presented a linear decrease (p < 0.05) due to lauric acid addition in the bulls' diet. Lauric acid (C12:0) inclusion up to 1.5% in the diet of young Nellore bull improved the fatty acid composition of the salted sun-dried meat, increasing EPA, DHA, n − 6 and n − 3, TI, and h:H indexes, which are associated with a better lipid quality of meat products, and further improves tenderness at the highest concentration.

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Processed meat consumption is increasing in Latin America. While in developed countries processed meat consumption has been associated with cardiovascular diseases and cancer, our region lacks data associated to its consumption and health impact. We characterized processed meat intake and associated factors in a population-based cohort of a Chilean agricultural county, MAUCO. We analyzed baseline dietary data of 7,841 participants, 4,358 women and 3,483 men (38-77 years), who answered an adapted Mediterranean index food frequency questionnaire. Eight percent of the participants presented high processed meat consumption (≥5 times per week). We explored associations of processed meat consumption with participant characteristics using multinomial logistic regression models. Main factors associated with higher consumption were being men, younger and currently employed, and having a high intake (>4 times per week) of red meat (Odds ratio, 2.71, 95% CI 2.10-3.48), butter/cream (1.96, 1.60-2.41), whole-fat dairy products (1.32, 1.04-1.67) and a high intake (≥1 time per day) of sugary snacks/sweets (2.49, 2.04-3.03) and sugary drinks (1.97, 1.63-2.38). Processed meat consumption associated to chronic diseases, particularly cardiovascular disease (Prevalence ratio, 2.28, 95% CI 1.58-3.29). Obesity mediated this association in a proportion of 5.0%, whereas for diabetes the proportion was 13.9%. In this population, processed meat was associated with other unhealthy dietary and lifestyle factors, as well as with chronic diseases, particularly cardiovascular disease.

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Ingestion of high amounts of nitrite due processed meat consumption could produce negative effects in human health. Here, we investigate long-term residual sodium nitrite content in processed meat products in Costa Rica to provide the first estimations of nitrite daily intake. An extensively validated analytical procedure was applied for the long-term analysis of 1350 samples from 2014 to 2018. Mean residual sodium nitrite concentration was 76.5 mg kg-1, ranging from < 11 to 278.0 mg kg-1. Significant differences among product and meat types were found, but no temporal differences were observed. Nitrite daily intake was estimated in 0.0122 ± 0.0039 mg kg-1 bw-1 d-1, which accounts for 17.4% of the acceptable daily intake (ADI). This information underlies the importance of studying residual nitrite kinetics in processed meat products as well as establishing long-term programs for the accurate estimation of nitrite daily intake rates.

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Background: People need to choose from a wide range of foods, and in addition to availability and accessibility, people's values and preferences largely determine their daily food choices. Given the potential adverse health consequences of red and processed meat and the limited knowledge on individuals' health-related values and preferences on the topic, such data would be useful in the development of recommendations regarding meat consumption. Methods and analysis: We will perform an international cross-sectional mixed methods study in four countries across two continents. The study population will consist of adult omnivores currently consuming a minimum of three weekly servings of either unprocessed red meat or processed meat. We will explore participants' willingness to stop or reduce their unprocessed red meat, or their processed meat consumption through a direct-choice exercise. This exercise will consist of presenting a scenario tailored to each individual's average weekly consumption. That is, based on a systematic review and meta-analysis of the best estimate of the risk reduction in overall cancer mortality and cancer incidence, we will ask participants if they would stop their consumption, and/or reduce their average consumption. We will also present the corresponding certainty of the evidence for the potential risk reductions. Finally, for all included participants, we will measure their meat consumption three months after the interview and determine if they have made any changes to their average consumption. Ethics and dissemination: The research protocol was approved by the ethics committees in Canada (Research Ethics Board, Dalhousie University), Spain (Comitè Ètic d'Investigació Clínica de l'IDIAP Jordi Gol), Poland (The Bioethics Committee of the Jagiellonian University), and Brazil (National Research Ethics Commission). The study is based on voluntary participation and informed written consent. Results from this project will be disseminated through publications and presentations.

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The present study evaluated the concentration of six trace elements in processed meat products and in meat cuts. We also assessed the risk associated with the consumption of these foods based on the estimated daily intake (EDI) of these elements. Fifty-eight processed meat and 148 meat cuts samples were analyzed using ICP-OES. As and Cd were not detected in any sample of processed meat. The highest mean level of lead was observed in frankfurters (0.056 µg g-1), which is half the maximum permissible level. For Cr, the highest mean concentrations were detected in chicken nuggets and beef hamburger (0.121 and 0.105 µg g-1, respectively), which are above the allowed limit. The comparison between the impact of a diet restricted to processed meats with a diet restricted to meats cuts showed that the individuals following the latter are exposed to higher amounts of the trace elements analyzed.

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The consumption of turkey ham has been increasing considerably. This product can be marketed sliced, and thus, it is subjected to intense manipulation and presents a high microbial load, which compromises its quality and safety. The objective of this study was to characterize microbiologically vacuum-packed and conventionally packed sliced turkey hams marketed in Mossoró, state of Rio Grande do Norte, Brazil. The analyses consisted of mold and yeast, viable aerobic mesophilic microorganism, and coagulase positive Staphylococcus counts, determination of the most probable number of total coliforms and thermotolerant coliforms, and presence of Salmonella spp. Turkey hams present high microbiological counts regardless of their packaging, but conformity for coliforms at 45 C. Some samples had low quality, denoting that a greater care in the manipulation and conservation of this product is necessary to ensure the safety and absence of risks of this product to public health.

O consumo de presunto de peru tem aumentado consideravelmente. Esse produto pode ser comercializado fatiado e, portanto, é submetido à intensa manipulação e apresenta alta carga microbiana, o que compromete sua qualidade e segurança. O objetivo desse trabalho foi caracterizar microbiologicamente presuntos de peru embalados a vácuo e em embalagens convencionais comercializados em Mossoró, Rio Grande do Norte, Brasil. As análises consistiram em contagem de bolores e leveduras, microrganismos aeróbios mesófilos viáveis e Staphylococcus coagulase positiva, determinação do número mais provável de coliformes totais e coliformes termotolerantes e presença de Salmonella spp. Presuntos de peru apresentaram altas contagens microbiológicas, independentemente de suas embalagens, mas conformidade quanto aos coliformes a 45° C. Algumas amostras apresentaram baixa qualidade, denotando que um maior cuidado na manipulação e conservação deste produto é necessário para garantir a segurança e ausência de riscos deste produto para a saúde pública.

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The consumption of turkey ham has been increasing considerably. This product can be marketed sliced, and thus, it is subjected to intense manipulation and presents a high microbial load, which compromises its quality and safety. The objective of this study was to characterize microbiologically vacuum-packed and conventionally packed sliced turkey hams marketed in Mossoró, state of Rio Grande do Norte, Brazil. The analyses consisted of mold and yeast, viable aerobic mesophilic microorganism, and coagulase positive Staphylococcus counts, determination of the most probable number of total coliforms and thermotolerant coliforms, and presence of Salmonella spp. Turkey hams present high microbiological counts regardless of their packaging, but conformity for coliforms at 45 C. Some samples had low quality, denoting that a greater care in the manipulation and conservation of this product is necessary to ensure the safety and absence of risks of this product to public health.(AU)

O consumo de presunto de peru tem aumentado consideravelmente. Esse produto pode ser comercializado fatiado e, portanto, é submetido à intensa manipulação e apresenta alta carga microbiana, o que compromete sua qualidade e segurança. O objetivo desse trabalho foi caracterizar microbiologicamente presuntos de peru embalados a vácuo e em embalagens convencionais comercializados em Mossoró, Rio Grande do Norte, Brasil. As análises consistiram em contagem de bolores e leveduras, microrganismos aeróbios mesófilos viáveis e Staphylococcus coagulase positiva, determinação do número mais provável de coliformes totais e coliformes termotolerantes e presença de Salmonella spp. Presuntos de peru apresentaram altas contagens microbiológicas, independentemente de suas embalagens, mas conformidade quanto aos coliformes a 45° C. Algumas amostras apresentaram baixa qualidade, denotando que um maior cuidado na manipulação e conservação deste produto é necessário para garantir a segurança e ausência de riscos deste produto para a saúde pública.(AU)

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Sorbate is a highly used preservative in a wide range of processed foods, including meat products. In this work sorbate usage in commercial processed meat products from the Brazilian market was evaluated. A capillary electrophoresis method for sorbate analysis using ethanol:water extraction solution (1:2, v/v) and sodium tetraborate (20 mmol L-1) electrolyte solution was validated. Low limits of detection (0.4 mg L-1) and quantification (1.0 mg L-1), good precision (RSD = 3.6%) and suitable accuracy (70.2%, RSD = 1.8%) were attained. Linearity was observed from 1.0 to 15.8 mg L-1, with r ≥ 0.999. The proposed method was applied to Brazilian pork and hot dog sausages, salami, ham and mortadella. A peak of sorbate between 4 and 6 min was found in pork and hot dog sausages, poultry and pork mortadella, but not in ham and salami. The sorbate levels ranged from 54.0 to 976.4 mg kg-1. Sorbate concentration exceeded the 200 mg kg-1 limit of the Brazilian legislation in all sorts of products in the majority of the brands despite there being no information regarding sorbate on the label. These results indicated the widespread use of sorbate, turning this into food for thought.

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The bioaccessibility of Ca, Cu, Fe, Mg, Zn, and crude protein was evaluated after submitting beef, pork, and chicken to five different thermal treatments. The bioaccessibility of crude protein and metals were simulated by using in vitro enzymatic digestion with a gastric fluid solution and dialysability approach. Inductively coupled plasma optical spectrometry was used to quantify the dialyzable fraction and the total mineral content after microwave-assisted digestion. Graphite furnace atomic absorption spectrometry quantified Cu in chicken dialyzable fraction. The increase of temperature and heat exposure period decreased the protein bioaccessibility. Considering the total and dialyzable fraction, beef is an important source of Cu, Fe, Mg, and Zn to the human diet. The results of Fourier-transform infrared spectroscopy indicated physical changes in the treated samples related to protein denaturation, which was probably responsible for the decreased bioaccessibility of minerals and protein, mainly at higher temperatures.

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AIM: to estimate the population attributable risk of consumption of red and processed meat for colorectal cancer in Colombia. METHODS: to model the expected incidence of colorectal cancer in the hypothetical situation of no red and processed meat consumption in Colombia, for the year 2010. A dynamic macrosimulation model, PREVENT 3.01, was used to integrate available cancer incidence, meat consumption prevalence and associated risk data and to evaluate the impact of eliminating red and processed meat from the Colombian diet on national colorectal cancer incidence. RESULTS: Eliminating consumption of red meat altogether from the Colombian diet resulted in reductions in age-standardized colorectal cancer incidence, translating in reductions of 331 males (PAF 13%) and 297 female cases (PAF 10%). Eliminating processed meats had slightly stronger effects, with decreases of 362 males (PAF 14%) and 388 female cases (PAF 13%). CONCLUSIONS: A substantial proportion of the burden of colorectal cancer in Colombia can be attributed to the consumption of red and processed meat.

OBJETIVO: estimar la fracción atribuible poblacional de consumo de carne roja y procesada para el cáncer colorrectal en Colombia. MÉTODOS: modelación de la incidencia esperada de cáncer colorrectal en la situación hipotética de no consumo de carne roja y procesada en Colombia para el año 2010. Se utilizó un modelo dinámico de macrosimulación, PREVENT 3.01, para integrar los datos disponibles sobre incidencia de cáncer y evaluar el impacto de la eliminación de la dieta colombiana de la carne roja y procesada sobre la incidencia nacional de cáncer colorrectal. RESULTADOS: La eliminación del consumo total de carne roja de la dieta colombiana dio lugar a reducciones en la incidencia estandarizada por edad de cáncer colorrectal, traduciéndose en la disminución de 331 casos en hombres (FAP 13%) y 297 en mujeres (FAP 10%). La eliminación de carnes procesadas tuvo efectos ligeramente más fuertes, con disminución de 362 casos en hombres (FAP 14%) y 388 en mujeres (FAP 13%). CONCLUSIONES: Una proporción sustancial de la carga de cáncer colorrectal en Colombia puede atribuirse al consumo de carne roja y procesada.

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The adverse effect of red meat consumption on the risk for CVD is a major population health concern, especially in developing Hispanic/Latino countries in which there are clear trends towards increased consumption. This population-based case-control study examined the associations between total, processed and unprocessed red meat intakes and non-fatal acute myocardial infarction (MI) in Costa Rica. The study included 2131 survivors of a first non-fatal acute MI and 2131 controls individually matched by age, sex and area of residence. Dietary intake was assessed with a FFQ. OR were estimated by using conditional logistic regression. Higher intakes of total and processed red meat were associated with increased odds of acute MI. The OR were 1·31 (95 % CI 1·04, 1·65) and 1·29 (95 % CI 1·01, 1·65) for the highest quintiles of total red meat (median: 110·8 g or 1 serving/d) and processed red meat intake (median: 36·1 g or 5 servings/week), respectively. There were increasing trends in the odds of acute MI with higher total (P trend=0·01) and processed (P trend=0·02) red meat intakes. Unprocessed red meat intake was not associated with increased odds of acute MI. Substitutions of 50 g of alternative foods (fish, milk, chicken without skin and chicken without fat) for 50 g of total, processed and unprocessed red meat were associated with lower odds of acute MI. The positive association between red meat intake and acute MI in Costa Rica highlights the importance of reducing red meat consumption in middle-income Hispanic/Latino populations.

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Abstract: Aim: to estimate the population attributable risk of consumption of red and processed meat for colorectal cancer in Colombia. Methods: to model the expected incidence of colorectal cancer in the hypothetical situation of no red and processed meat consumption in Colombia, for the year 2010. A dynamic macrosimulation model, PREVENT 3.01, was used to integrate available cancer incidence, meat consumption prevalence and associated risk data and to evaluate the impact of eliminating red and processed meat from the Colombian diet on national colorectal cancer incidence. Results: Eliminating consumption of red meat altogether from the Colombian diet resulted in reductions in age-standardized colorectal cancer incidence, translating in reductions of 331 males (PAF 13%) and 297 female cases (PAF 10%). Eliminating processed meats had slightly stronger effects, with decreases of 362 males (PAF 14%) and 388 female cases (PAF 13%). Conclusions: A substantial proportion of the burden of colorectal cancer in Colombia can be attributed to the consumption of red and processed meat.

Resumen: Objetivo: estimar la fracción atribuible poblacional de consumo de carne roja y procesada para el cáncer colorrectal en Colombia. Métodos: modelación de la incidencia esperada de cáncer colorrectal en la situación hipotética de no consumo de carne roja y procesada en Colombia para el año 2010. Se utilizó un modelo dinámico de macrosimulación, PREVENT 3.01, para integrar los datos disponibles sobre incidencia de cáncer y evaluar el impacto de la eliminación de la dieta colombiana de la carne roja y procesada sobre la incidencia nacional de cáncer colorrectal. Resultados: La eliminación del consumo total de carne roja de la dieta colombiana dio lugar a reducciones en la incidencia estandarizada por edad de cáncer colorrectal, traduciéndose en la disminución de 331 casos en hombres (FAP 13%) y 297 en mujeres (FAP 10%). La eliminación de carnes procesadas tuvo efectos ligeramente más fuertes, con disminución de 362 casos en hombres (FAP 14%) y 388 en mujeres (FAP 13%). Conclusiones: Una proporción sustancial de la carga de cáncer colorrectal en Colombia puede atribuirse al consumo de carne roja y procesada.

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This study aimed at determining whether Penicillium spp. strains could survive through the heat treatment applied during the processing of frozen chicken nuggets. Firstly, it was found that the conidia of Penicillium were not able to survive the heat shock in phosphate buffer at pH 7.2 in thermal death tubes (TDT) at 80 °C/30 min. Subsequently, each Penicillium strain was inoculated in frozen chicken nuggets, which were subjected to the following treatments: i) only deep frying (frying oil at 195-200 °C), ii) only baking (120-130 °C until the internal temperature reached 70 °C) and iii) deep frying followed by baking (frying oil temperature of 195-200 °C and baking temperature of 120-130 °C, until the internal temperature reached 70 °C). The results indicated that Penicillium polonicum NGT 23/12, Penicillium commune NGT 16/12, Penicillium solitum NGT 30/12 and Penicillium crustosum NGT 51/12 were able to survive after the combined treatment (deep frying followed by baking) when inoculated in chicken nuggets. P. polonicum NGT 23/12 was the most resistant strain to the combined treatment (deep frying and baking), as its population was reduced by 3 log cycles CFU/g, when the internal temperature reached 78 °C after 10 min and 30 s of baking. The present data show that if Penicillium spp. is present in high numbers in raw materials, such as breading flours, it will survive the thermal processing applied during chicken nuggets production.

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BACKGROUND: A bacteriological assessment of the environment and food products at different stages of processing was conducted during the manufacture of ready-to-eat (RTE) chicken franks, chicken bologna and bacon at a large meat processing plant in Trinidad, West Indies. METHODS: Samples of air, surfaces (swabs), raw materials, and in-process and finished food products were collected during two separate visits for each product type and subjected to qualitative or quantitative analysis for bacterial zoonotic pathogens and fecal indicator organisms. RESULTS: Staphylococcus aureus was the most common pathogen detected in pre-cooked products (mean counts = 0.66, 1.98, and 1.95 log10CFU/g for franks, bologna, and bacon, respectively). This pathogen was also found in unacceptable levels in 4 (16.7%) of 24 post-cooked samples. Fifty percent (10 of 20) of pre-cooked mixtures of bacon and bologna were contaminated with Listeria spp., including four with L. monocytogenes. Pre-cooked mixtures of franks and bologna also contained E. coli (35 and 0.72 log10 CFU/g, respectively) while 5 (12.5%) of 40 pre-cooked mixtures of chicken franks had Salmonella spp. Aerobic bacteria exceeded acceptable international standards in 46 (82.1%) of 56 pre-cooked and 6 (16.7%) of 36 post-cooked samples. Both pre-and post-cooking air and surfaces had relatively high levels of aerobic bacteria, Staphylococcus aureus and coliforms, including equipment and gloves of employees. A drastic decrease in aerobic counts and Staphylococcus aureus levels following heat treatment and subsequent increase in counts of these bacteria are suggestive of post-cooking contamination. CONCLUSION: A relatively high level of risk exists for microbial contamination of RTE meats at the food plant investigated and there is a need for enhancing the quality assurance programs to ensure the safety of consumers of products manufactured at this plant.