Transmissible Spongiform Encephalopathies R: Concise Reviews in Food Science WILL HUESTON, PH.D., D.V.M., and CORY M
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International Discussion on Specified Risk Materials
INTERNATIONAL DISCUSSION ON SPECIFIED RISK MATERIALS Hosted by the Alberta Prion Research Institute Canmore, Alberta March 25-27, 2015 Specified risk materials (SRM) in cattle carcasses are those tissues in infected animals that contain the vast majority (more than 99%) of infectious prions1. Canada’s definition of SRM is consistent with guidelines of the World Organisation for Animal Health (OIE) apart from tonsils where the OIE recommends that they be excluded from animals of all ages. The list of tissues and the age cut-off defining SRM varies amongst countries (Table 1). The removal of SRM from human food and animal feed has required considerable and costly changes by the cattle and beef industries of many countries. Canada’s beef industry faces an additional challenge as a result of differences between Canada and the United States (US) in the list of tissues excluded from the animal feed chain. Both countries exclude the same list of tissues from the human food supply but not from the animal feed chain (Table 1). The impact of this is additional disposal costs and resulting competiveness issues. Although the US is now a negligible risk country for bovine spongiform encephalopathy (BSE), it continues to exclude SRM from human food (full list) and animal feed (partial list). At the invitation of the Alberta Prion Research Institute, knowledgeable individuals with experience with SRM from industry, government and academia participated in a facilitated discussion about all aspects of SRM. Appendix A contains a list of participants. The participants were invited in their personal capacity and views expressed were not necessarily those of their respective affiliated organizations. -
Philly Cheesesteak Sloppy Joe Lesson Plan
GiGi’s Kitchen Purposeful Programs Philly Cheesesteak Sloppy Joe Lesson Plan Philly Cheesesteak Sloppy Joe INGREDIENTS: • 1 pound lean ground beef • 2 tablespoons butter • 1 small yellow onion diced • 1 small green bell pepper diced • 8 ounces brown mushrooms minced • 2 tablespoons ketchup • 1 tablespoon Worcestershire sauce • 1/2 teaspoon Kosher salt • 1/2 teaspoon fresh ground black pepper • 1 tablespoon cornstarch • 1 cup beef broth • 8 ounces Provolone Cheese Slices chopped (use 6oz if you don't want it very cheesy) • 6 brioche hamburger buns DIRECTIONS: Note: click on times in the instructions to start a kitchen timer while cooking. 1. Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart. 2. Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef. 3. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms. 4. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again. 5. Add the beef back into the pan. 6. In a small cup mix the beef broth and cornstarch together 7. Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan. 8. Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes. 9. Turn off the heat, add in the provolone cheese. 10. Served on toasted brioche buns. -
FRI BRIEFINGS Bovine Spongiform Encephalopathy
FRI BRIEFINGS Bovine Spongiform Encephalopathy An Updated Scientific Literature Review M. Ellin Doyle Food Research Institute University of Wisconsin–Madison Madison WI 53706 Contents Summary34B ......................................................................................................................................2 Bovine Spongiform Encephalopathy .........................................................................................4 BSE surveillance and detection..............................................................................................4 BSE in the UK........................................................................................................................4 BSE in Canada and the United States.....................................................................................5 BSE in other countries............................................................................................................5 BSE prions and pathogenesis .................................................................................................5 BSE in sheep ..........................................................................................................................6 BSE in other animals..............................................................................................................6 Other Spongiform Encephalopathies in Animals .....................................................................7 Scrapie....................................................................................................................................7 -
RIVM Report 257851003 / 2001 Risk Assessment of Shiga-Toxin
RIVM report 257851003 / 2001 Risk assessment of Shiga-toxin producing Escherichia coli O157 in steak tartare in the Netherlands M.J. Nauta, E.G. Evers, K. Takumi and A.H. Havelaar This investigation has been performed by order and for the account of the Directory Board of RIVM, within the framework of project 257851, “Exposure modelling of zoonotic agents in the animal production chain”. RIVM, P.O. Box 1, 3720 BA Bilthoven, telephone: 31 - 30 - 274 91 11; telefax: 31 - 30 - 274 29 71 page 2 of 169 RIVM report 257851 003 RIVM report 257851 003 page 3 of 169 Abstract The methodology of quantitative microbiological risk assessment (QMRA), a tool to evaluate food related health risks, is rapidly developing. As a contribution to this development, a QMRA of Shiga-toxin producing E. coli (STEC) O157 in steak tartare in the Netherlands is conducted, using the Modular Process Risk Model (MPRM) concept. STEC O157 has caused a number of large-scale outbreaks in several industrial countries with severe public health consequences, often associated with the consumption of beef products. An exposure model was constructed, covering the whole food pathway from farm animals to human consumption. This model was linked with a newly developed dose response model of STEC O157 based on Japanese outbreak data. It resulted in estimates of steak tartare contamination (prevalence and concentration) and the incidence of STEC O157 associated illness by steak tartare consumption. As in other QMRAs, these estimates are highly uncertain as a consequence of a lack of adequate data all over the food pathway. -
Appetizers Return of the Mac Garden-Fresh Salads Homemade Chili & Soup Sandwiches Combos
APPETIZERS Dipping Sauce Choices: Grit Ranch, Honey Mustard, Wing Sauce, BBQ Sauce, Fry Sauce, OR White Gravy ROCKY MOUNTAIN OYSTERS CRISPY FRIED OKRA Sliced and Breaded... You Guessed it... Bull Testicles fried A Southern Favorite $10 crispy $13 CHILI CHEESE FRIES DILL PICKLE FRIES Crispy French Fries Topped with Pork Green Chili, Shredded Battered Dill Pickle Spears $10 Cheddar & Jack Cheese $10 BEER BATTERED ONION RINGS CRISPY BREADED CHICKEN STRIPS Thick-cut, Beer-battered, Fried. Choice of Sauce $10.5 Choice of Homemade Dipping Sauce $13 CHIPS & DIP Bottomless House-fried Corn Tortilla Chips with Salsa $7 Add Cup of Guacamole +$6 Add Cup of Creamy Queso +$6 Add Cup of Pork Green Chili +$6 Add Cup of Beef Chili +$6 RETURN OF THE MAC All Pasta Dishes served with Cup of Soup or Side Salad SIMPLE GOODNESS GROWN-UP MAC & CHEESE Pasta topped with our Roasted Cheddar Sauce sprinkled Our Simple Goodness topped with Fried Chicken Strips & with Shredded Cheddar Jack Cheese $15. Add Sautéed Crumbled Bacon $18 Broccoli $3 Add Choice of Chili $5 GARDEN-FRESH SALADS Add Avocado to any salad $2 Housemade Dressing Choices: Grit Ranch, Balsamic Vinaigrette, Bleu Cheese, 1000 Island, Honey Mustard or Lemon Basil Vinaigrette. **All dressings are Gluten Free. GRILLED STEAK SALAD CLUB SALAD Mixed Greens topped with Grape Tomatoes, Shredded Mixed Greens topped with Shredded Cheddar & Jack Cheddar & Jack Cheese, Avocado, Carrots & a 6oz Top Cheese, Carrot Sticks, Grape Tomatoes, Boiled Egg, Smokey Sirloin Steak $18 Bacon & All Natural, Nitrate Free Turkey Breast and Choice CRANBERRY SALAD of Dressing $15 Mixed Greens, Sugar Roasted Almonds, Mediterranean CRISPY CHICKEN SALAD Feta Cheese & Craisins $14. -
Raw Ground Beef Legal Regulation
Safely Serving Raw Ground Beef Dishes in Ontario Food Service Premises: A Jurisdictional Review of Regulatory Requirements Michael Jensen, Richard Meldrum, Melissa Moos & Ian Young Ryerson University – School of Occupational and Public Health Background Methods to Reduce Risk ▪ Raw ground beef dishes such as steak tartare, kibbeh nayyeh, and kitfo In order to reduce pathogenic bacteria on the meat surface to an acceptable are not made from hamburger but are typically made from ground level it must be seared or blanched, and then trimmed(4,6). Ultimately, the (1) (6) whole cuts of beef from a single animal . cooking process should achieve a 6-log10 reduction of pathogens . ▪ Although there may be less risk associated with consuming raw ground ▪ Searing involves heating oil or fat in pan and cooking each side of the beef from a single cut of beef in comparison to hamburger, which may meat for approximately 60 seconds to ensure the outer surface reaches a Steak Tartare Lebanese Kibbeh Nayyeh (https://www.npr.org/sections/thesalt/2013/02/06/171301501/w (http://allrecipes.co.uk/recipe/23472/steak-tartare.aspx) (6) be made up of several hundred different animals, there is still a risk of hy-lebanese-love-their-raw-kibbeh) temperature of 75°C for at least 30 seconds . exposure to pathogenic bacteria.(4). ▪ Blanching involves bringing a pot of water to a rolling boil and then ▪ Pathogenic contaminants are generally acquired during the slaughtering submerging the whole cut of beef in the boiling water for approximately process and are found on the outer surface of whole cuts of meat while 60 seconds(6). -
Bovine Spongiform Encephalopathy (BSE, Or “Mad Cow Disease”) in North America: a Chronology of Selected Events
Order Code RL32932 CRS Report for Congress .Received through the CRS Web Bovine Spongiform Encephalopathy (BSE, or “Mad Cow Disease”) in North America: A Chronology of Selected Events Updated June 28, 2005 Geoffrey S. Becker Specialist in Agricultural Policy Resources, Science, and Industry Division Congressional Research Service ˜ The Library of Congress Bovine Spongiform Encephalopathy (BSE, or “Mad Cow Disease”) in North America: A Chronology of Selected Events Summary This report provides a chronology of selected events leading up to and following the discoveries of bovine spongiform encephalopathy (BSE, or “mad cow disease”) in North America. These are primarily regulatory, legal, and congressional developments that are frequently referenced by policymakers as significant in the ongoing policy debate. The chronology does not contain entries for the introduction of the many BSE-related bills introduced into this or previous Congresses, except for those in recent years where committee or floor action has occurred. This report, which will be updated if significant developments ensue, is intended to be used alongside other CRS reports that provide more background and context for the BSE policy debate, and that cover many specific legislative proposals. The chronology begins in 1986, when BSE was first identified by a British laboratory. As the United Kingdom and others attempted to understand and contain BSE, the U.S. and Canadian governments were establishing panels to study the disease and began instituting a series of safeguards aimed at keeping it out of North America or stopping any spread if it should occur here. The chronology proceeds into May 2003, when Canada reported the first native case in North America; December 2003, when the United States reported finding a case in a U.S. -
Mad Cow Disease: Dealing Sensibly with a New Concern
JFP_08.04_PracticeAlert.final 7/20/04 9:19 AM Page 645 Practice Alert P UBLIC H EALTH I SSUES I NFLUENCING Y OUR P RACTICE Mad Cow disease: Dealing sensibly with a new concern Eric Henley, MD, MPH University of Illinois College of Medicine at Rockford; School of Public Health, University of Illinois at Chicago Jack Herrmann, DVM, MPH AVMA/AAAS Congressional Science Fellow, Washington, DC fter a period out of the spotlight, Mad vCJD had been reported worldwide, most in the Cow disease is again causing a stir. UK. Confirmation of either the classic or variant Following the first documented case in form requires pathology examination of brain A 1 this country on December 23, 2003, the US gov- tissue collected by biopsy or, if a patient has died, ernment is instituting new preventive measures, at autopsy.2 and patients may be asking for assurances of safe- ty (see “What to advise patients,” page 565). Uniqueness of vCJD In medical school, family physicians learned Mad Cow’s connection to humans: vCJD about classic CJD, which is endemic throughout Mad Cow disease is the bovine form of transmis- the world and, in the US, causes an average of sible spongiform encephalopathy (TSE), a disease 1 death per million people per year. The epidemi- that can also affect sheep, deer, goats, and ology of vCJD and CJD are quite different (Table humans (Table 1). The causative agent is thought 2). Because vCJD is a new disease, its incubation to be an infective protein called a prion, discov- period is unknown, but it is likely to be years or ered in 1997. -
Ground Beef Basics
Ground Beef Basics TIPS FOR BUYING, STORING AND COOKING Ground Beef Nutritional Facts Beef gives your body more of the nutrients you need. A 3 oz. serving of lean beef provides the following nutrients in about 150 calories: DV = Daily Value Calories 8% DV Protein 48% DV B12 44% DV Selenium 40% DV Zinc 36% DV Niacin 26% DV B6 22% DV Phosphorus 19% DV Choline 16% DV Iron 12% DV Riboflavin 10% DV Based on a 2,000 calorie diet. Ground Beef can be purchased in a variety of leaness options. GROUND BEEF PRODUCTS CALORIES TOTAL FAT (G) 95% Lean / 5% Fat 145 6 90% Lean / 10% Fat 185 10 85% Lean / 15% Fat 213 13 80% Lean / 20% Fat 230 15 Source: U.S. Department of Agriculture, Agricultural Research Service, USDA Nutrient Data Laboratory. 2015. USDA National 73% Lean / 27% Fat 248 18 Nutrient Database for Standard Reference, Release 28. Available at: http://www.nal.usda.gov/fnic/foodcomp/search/ Based on a 3 oz. serving. Ground Beef has more of many Ground Beef vs essential nutrients and can be lower in calories, fat and cholesterol than Ground Turkey ground turkey. Compare the facts: SERVING SIZE: 3 OZ. (COOKED) DAILY VALUE Calories 162kcal 8% Total Fat 7.5 g 11% Saturated Fat 3.1g 16% Cholesterol 68mg 23% Protein 22.3g 45% Iron 2.4mg 13% Zinc 5.5mg 36% Vitamin B6 0.3mg 17% Vitamin B 2.1mcg 36% Ground Beef 12 Selenium 18.4mcg 26% (93% LEAN/7% FAT) SERVING SIZE: 3 OZ. (COOKED) DAILY VALUE Calories 176kcal 9% Total Fat 9.7g 15% Saturated Fat 2.5g 13% Cholesterol 90mg 30% Protein 22g 44% Iron 1.5mg 8% Zinc 3.2mg 21% 0.4mg 20% Vitamin B6 Vitamin B 1.5mcg 26% Ground Turkey 12 Selenium N/A N/A (93% LEAN/7% FAT) Decoding the Label Ground Beef is packaged and labeled according to USDA standards and by supermarket preferences. -
Why Won't the Butcher Cut Bone-In Steaks from a Cow That Is 30 Months
Why won’t the butcher cut bone-in steaks from a cow that is 30 months or older? By ND Dept. of Agriculture; Meat and Poultry Inspection Program (an equal opportunity employer) Doug Goehring- Agriculture Commissioner To protect you from Bovine Spongiform Encephalopathy (BSE), commonly called Mad Cow Disease, which is a degenerative central nervous disease of cattle, similar to Chronic Wasting Disease in deer, elk and moose. BSE cannot be tested for in live animals, so federal regulatory safeguards include: cattle must be able to walk prior to slaughter and specified risk materials (SRMs) are removed from all cattle.(*9CFR 310.22 and 309.3) Specified Risk Materials (SRMs): In all cattle: Tonsils and Distal Ileum (part of intestine) In cattle over 30 months of age: Brain, Skull, Eyes, Trigeminal ganglia (nerve bundle under brain), Spinal Cord, Dorsal root ganglia (nerve bundle between vertebrae) Vertebral Column (excluding the vertebrae of the tail, the transverse processes of the thoracic and lumber vertebrae, and the wings of the sa- crum or the hip bones) Dorsal Root Ganglia Circled Area = Not for Food Dorsal spinous Transverse processes of Misfolded proteins (prions) that cause process of thoracic the lumbar vertebrae BSE accumulate very slowly in the SRM vertebrae or of ‘’finger bone” tissues, so young animals are a lower “feather bone” risk. It may take 2-8 years to show symp- Rib Lumbar vertebra toms or “chine-bone” Dorsal root ganglia What meat cuts can I get from beef that is over 30 months old? Ground beef, boneless or semi-boneless steaks and roasts. -
Beef Cuts & How to Cook Them
Beef Cuts & How to Cook Them Common Cooking Cut Also Known As Methods Popular Dishes CHUCK Blade, Shoulder Pot Roast Pot Roast Chuck has a high fat content and is a flavorful cut best cooked slowly in liquid. RIB - Grill, Broil Rib Eye, Prime Rib The rib is a very tender cut whose marbling is well-suited for cooking in a hot dry heat. PLATE Short Rib Pot Roast BBQ Ribs, Pot-Au-Feu The plate is a notoriously tough cut of beef but also comes from the region that produces the ever-popular thin ribs. A classic thin rib preparation consists of a quick browning in a hot skillet followed by a long slow roast in red wine, root vegetables and herbs. A long, wet cook is required to break down the connective tissue that would otherwise render this cut too tough and chewy to eat. Corned Beef, Pastrami, BRISKET Chest, Breast Pot Roast Texas Brisket Brisket is a very tough cut of meat that requires long, slow cooking in order to tenderize. TOP SIRLOIN - Skillet, Grill, Broil, Roast The top sirloin is the tenderest of the sirloin cuts and should only be cooked in dry heat. For over 30 years GrowNYC’s Greenmarket staff, volunteers and farmers have been working together to promote regional agriculture, preserve farmland and ensure a continuing supply of fresh, local produce for all New Yorkers. As a non-profit, donations from supporters like you are vital to our continued success. To make a fully tax-deductible contribution, please call 212.788.7212.788.7212.788.7900212.788.7900 or visit www.growNYC.orgwww.growNYC.org/Greenmarket/Greenmarket Beef Cuts & How to Cook Them Common Cooking Cut Also Known As Methods Popular Dishes TENDERLOIN - Grill, Roast Filet Mignon, Chateaubriand As its name suggests, tenderloin is a very tender cut. -
QUESTIONS and ANSWERS ABOUT GROUND BEEF, HAMBURGER and PATTIES How Is Ground Beef Made? Patties
FACT SHEET QUESTIONS AND ANSWERS ABOUT GROUND BEEF, HAMBURGER AND PATTIES How is ground beef made? patties. Some patties may have a particular seasoning or flavor such as chipotle, mushrooms or cheese, and these also must be labeled. When beef carcasses are cut into steaks and roasts, some smaller pieces result and are called “trimmings.” Trimmings are simply smaller cuts In addition, the regulations permit beef byproducts in patties so long of beef that resemble various sized chunks of beef-like stew meat. Some as they are labeled in the ingredient statement and included as part of trimmings have different levels of lean content. the product name. If beef hearts were added, for example, the product name would be “Beef Patties with Beef Hearts”. Like many other variety Lean and fat trimmings are blended together in various ratios to meat cuts, beef hearts are wholesome and nutritious, but they are not produce products such as “80 percent lean/20 percent fat ground beef” commonly consumed by the majority of Americans and for that reason, or “93 percent lean/7 percent fat ground beef.” Many packages of are not commonly added to beef patties. ground beef indicate what ratio of lean to fat is contained in the product. Under new labeling regulations that went to effect in January of 2012, all ground meats will be required to list the amount of fat contained in the What are pre-cooked patties? product on the nutrition labeling panel. Some patties are cooked properly so they simply need to be re- Ground beef can be made by grinding a whole muscle such as a chuck heated.