pH is one of the most important and most frequently measured physiochemical parameters in the meat industry, particularly with regard to shelf life and meat quality. A combination ion selective electrode (ISE) is used most often for this purpose. Ion-sensitive field-effect transistor technology (ISFET) is used in a newer type of pH electrode. This work … [Read more…]
Steak tartare is a dish made of thermally untreated ingredients, in this case meat, eggs and condiments. Serving it to consumers in catering establishments has been banned in the Slovak Republic since 2007. This ban is discriminatory on both businesses and consumers as steak tartare is offered to consumers in the neighbouring member states. The … [Read more…]
An Ultra Performance Liquid Chromatography/tandem mass spectrometric (UPLC-MS/MS) multi-residue method for the simultaneous quantitative determination of tetracycline, chlortetracycline hydrochloride, oxytetracycline hydrochloride and doxycycline hydrochloride in milk has been developed in this work. Liquid-liquid extraction with trichloroacetic acid and McIlvaine buffer was used for the isolation of the selected residues from milk. The sample was centrifuged … [Read more…]
Food fraud of meat species is becoming a widespread problem. Statistics show that food fraud of meat is on the rise. This study focuses on the possible authenticity of horse meat and gadoid fish using the polymerase chain reaction. The presence of horse meat was determined in 7 samples of beef meat products (9.2%). Analysis … [Read more…]
Climate change has already been seen to have had an impact on the safety of food of plant and animal origin in Europe. Intensive monitoring has recently been performed on the effects of climate change and global warming on the occurrence and distribution of toxigenic microfungi (moulds), producers of aflatoxins (e.g. Aspergillus flavus), ochratoxin A … [Read more…]
Meat and meat products are an important segment of the food chain for the majority of consumers in the Czech Republic. One of the main tasks of laboratory testing in this area is the safety of food and the raw materials used in its production. The aim is to protect the health of consumers from … [Read more…]
The aim of this study was to examine meat and meat products originating from the Czech market and to determine whether the presence of Mycobacterium avium could be confirmed or not. Analysis of raw, heat treated and fermented meat products was performed using a quantitative real-time PCR method (qPCR) for the detection of specific insertion … [Read more…]
Recent data from the European Union monitoring of zoonoses and zoonotic agents confirm that microbial contamination of meat, especially raw meat and fresh raw meat products, is one of the most relevant food safety issues. The most relevant foodborne pathogens (e.g. Salmonella spp., Campylobacter jejuni/coli, Yersinia enterocolitica, verocytotoxigenic Escherichia coli) can be harboured in the … [Read more…]