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Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods Over the Past Five Years
foods Review Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years Abdo Hassoun 1,* , Ingrid Måge 1 , Walter F. Schmidt 2, Havva Tümay Temiz 3, Li Li 4, Hae-Yeong Kim 5 , Heidi Nilsen 1, Alessandra Biancolillo 6 , Abderrahmane Aït-Kaddour 7 , Marek Sikorski 8 , Ewa Sikorska 9 , Silvia Grassi 10 and Daniel Cozzolino 11 1 Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, Muninbakken 9-13, 9291 Tromsø, Norway; ingrid.mage@Nofima.no (I.M.); heidi.nilsen@nofima.no (H.N.) 2 United States Department of Agriculture, Agricultural Research Service, 10300 Baltimore Avenue, Beltsville, MD 20705-2325, USA; [email protected] 3 Department of Food Engineering, Bingol University, 12000 Bingol, Turkey; [email protected] 4 Key Laboratory of Mariculture, Ministry of Education, Ocean University of China, Qingdao 266003, China; [email protected] 5 Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Korea; [email protected] 6 Department of Physical and Chemical Sciences, University of L’Aquila, 67100 Via Vetoio, Coppito, L’Aquila, Italy; [email protected] 7 Université Clermont-Auvergne, INRAE, VetAgro Sup, UMR F, 63370 Lempdes, France; [email protected] 8 Faculty of Chemistry, Adam Mickiewicz University in Poznan, Uniwersytetu Poznanskiego 8, 61-614 Poznan, Poland; [email protected] 9 Institute of Quality Science, Pozna´nUniversity of Economics and Business, al. Niepodległo´sci10, 61-875 Pozna´n,Poland; -
HUMANE SCORECARD Report on the 115Th Congress, Second Session
HUMANE SCORECARD Report on the 115th Congress, Second Session hslf.org 2018 HUMANE SCORECARD // HSLF.ORG 1 PRESIDENT’S LETTER THE 115TH CONGRESS second session had its share of frustrating setbacks, but the FY18 omni- bus appropriations deal signed into law in March and the farm bill enacted in December contained HOW HSLF CALCULATED SCORES some spectacular wins for animal protection. Many animal protection issues never receive a recorded Here’s a snapshot of major actions in 2018: vote in Congress. Some are enacted by voice vote, and some languish. To accurately measure legislators’ sup- FARM BILL port, we count not just recorded votes but other mean- Some of our biggest victories in this massive, multi- ingful ways they can help issues advance, such as co- year package were defensive plays: sponsoring key bills and co-signing letters seeking P increased enforcement of animal welfare laws. To give a Most importantly, we blocked a terrible amend- balanced snapshot across a broad range of animal pro- ment by Rep. Steve King, R-Iowa, that threatened tection concerns, we only count co-sponsorship of a few to gut countless state and local laws on animal priority bills that have a critical mass of support and a protection, food safety and other agriculture- HSLF President Sara Amundson reasonable chance of enactment. Scores are given as related concerns. percentages of the number of items counted. Prime P We also successfully countered amendments to eliminate the Animal Welfare sponsors of legislation and those who led on a letter to Act (AWA) requirement for annual U.S. -
Exposure of Humans Or Animals to Sars-Cov-2 from Wild, Livestock, Companion and Aquatic Animals Qualitative Exposure Assessment
ISSN 0254-6019 Exposure of humans or animals to SARS-CoV-2 from wild, livestock, companion and aquatic animals Qualitative exposure assessment FAO ANIMAL PRODUCTION AND HEALTH / PAPER 181 FAO ANIMAL PRODUCTION AND HEALTH / PAPER 181 Exposure of humans or animals to SARS-CoV-2 from wild, livestock, companion and aquatic animals Qualitative exposure assessment Authors Ihab El Masry, Sophie von Dobschuetz, Ludovic Plee, Fairouz Larfaoui, Zhen Yang, Junxia Song, Wantanee Kalpravidh, Keith Sumption Food and Agriculture Organization for the United Nations (FAO), Rome, Italy Dirk Pfeiffer City University of Hong Kong, Hong Kong SAR, China Sharon Calvin Canadian Food Inspection Agency (CFIA), Science Branch, Animal Health Risk Assessment Unit, Ottawa, Canada Helen Roberts Department for Environment, Food and Rural Affairs (Defra), Equines, Pets and New and Emerging Diseases, Exotic Disease Control Team, London, United Kingdom of Great Britain and Northern Ireland Alessio Lorusso Istituto Zooprofilattico dell’Abruzzo e Molise, Teramo, Italy Casey Barton-Behravesh Centers for Disease Control and Prevention (CDC), One Health Office, National Center for Emerging and Zoonotic Infectious Diseases, Atlanta, United States of America Zengren Zheng China Animal Health and Epidemiology Centre (CAHEC), China Animal Health Risk Analysis Commission, Qingdao City, China Food and Agriculture Organization of the United Nations Rome, 2020 Required citation: El Masry, I., von Dobschuetz, S., Plee, L., Larfaoui, F., Yang, Z., Song, J., Pfeiffer, D., Calvin, S., Roberts, H., Lorusso, A., Barton-Behravesh, C., Zheng, Z., Kalpravidh, W. & Sumption, K. 2020. Exposure of humans or animals to SARS-CoV-2 from wild, livestock, companion and aquatic animals: Qualitative exposure assessment. FAO animal production and health, Paper 181. -
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
The Use of Species-Specific Primer Targeting on D-Loop Mitochondrial
Journal of Advanced Veterinary and Animal Research ISSN 2311-7710 (Electronic) http://doi.org/10.5455/javar.2018.e275 September 2018 A periodical of the Network for the Veterinarians of Bangladesh (BDvetNET) Vol 5 No 3, Pages 361-368. Short Communication The use of species-specific primer targeting on D-loop mitochondrial for identification of wild boar meat in meatball formulation Rien Larasati Arini1, Dwiky Ramadhani1, Ni wayan Pebriyanti1, Sismindari 2 and Abdul Rohman 2,# • Received: June 4, 2018 • Revised: July 18, 2018 • Accepted: July 21, 2018 • Published Online: August 6, 2018 AFFILIATIONS ABSTRACT 1Faculty of Pharmacy, Gadjah Mada Objective: The study was intended to design the new specific primer targeting on University, Sekip Utara, Yogyakarta mitochondrial D-Loop gene (D-Loop 443 primer) combined with a real-time 55281, Indonesia. polymerase chain reaction (PCR) for the analysis of wild boar meat (WBM) in food products of meatball. 2Departement of Pharmaceutical Materials and methods: The primer was designed and subjected to primer-basic Chemistry, Gadjah Mada University, local alignment search tool using National Center for Biotechnology Information Sekip Utara, Yogyakarta 55281, software. Validation of real-time PCR using designed primer was performed by Indonesia. evaluation of several performance characteristics which included specificity, sensitivity, repeatability, linearity, and efficiency. Results: The results showed that the D-loop primer could be attached at 60.7°C and no amplification was detected against other species confirming the specificity of the primers. The limits of detection were found to be 4.68 ng and 2.34 ng using DNA extracted from WBM and that extracted from wild boar in meatball product. -
Horse Breeding, the Branch of Animal Industries Which Is Engaged in Cultivation and Use of Horses
ASPECTS OF WORLD HORSE BREEDING DEVELOPMENT AND USE OF HORSEFLESH MEAT AS BIOLOGICALLY VALUABLE NUTRITIOUS PRODUCT Urishbay Chomanov1, Massimzhan Velyamov1, Aruzhan Shoman1 1 Laboratory of processing technology and storage of plant products, The Kazakh scientific research institute overworking and the food-processing industry, Almaty, Kazakhstan 1 Laboratory of Biotechnology, quality and food safety, The Kazakh scientific research institute overworking and the food- processing industry, Almaty, Kazakhstan 1 Laboratory of processing technology and storage of animal products, The Kazakh scientific research institute overworking and the food-processing industry, Almaty, Kazakhstan Abstract – Prospects of development of the meat which to the greatest degree, would meet his are caused by horse breeding forage capacity of requirements. In horse breeding development, huge natural pastures that are not available for three basic types of horses were created: riding, use by other species of farm animals. Horse meat draught and shire horses. Within these types is traditionally developed in dry steppes, semi- were created more than 200 breeds and breed deserts and the south-east, and in the mountain taiga regions of Kazakhstan, where the local groups of horses. Especially intensive race population mostly uses horse meat as food. In formation occurred in the 18th and 19th these areas, the wide assortment of horse products centuries. For this period, were created horse that are in high demand. Horse meat exported to breeds, many of which have not lost the value in France, Italy, frozen horse meat - in Japan. 70th of the 20th centurie.: in Russia and in the Kazakhstan is booming as dairy and beef CIS countries - riding Don, Orlov trotter, etc.; breeding. -
Using of Horsemeat As an Additional Source of Raw Materials for Expanding the Range of Meat Products
38 Specialized and multidisciplinary scientific researches Volume 2 . DOI 10.36074/11.12.2020.v2.10 USING OF HORSEMEAT AS AN ADDITIONAL SOURCE OF RAW MATERIALS FOR EXPANDING THE RANGE OF MEAT PRODUCTS ORCID ID: 0000-0002-6591-0414 Ihor Strashynskyi Ph.D, Associate Professor, Associate Professor Departmentof Meat and Meat Products Technology National University of Food Technologies ORCID ID: 0000-0002-8816-0388 Oksana Fursik Assistant Departmentof Meat and Meat ProductsTechnology Educational and Scientific Institute of Food Technologies National University of Food Technologies UKRAINE Today, due to the extensive development of intensive industrial growing of farm animals, such as poultry, pigs and, to a lesser extent, cattle, the production of horse meat almost all over the world, with the exception countries and regions with traditionally developed herd horse breeding, is inferior to the production of these animals meat and it is mainly used in the manufacture certain varieties of sausages to improve the structural and mechanical properties of finished products, as well as their piquant taste. There are regions in the world where horse meat is widely used as the main meat food product. Horse meat is now available in France, Belgium and Sweden, where horse meat sales outnumber mutton meat sales. In France, horse meat consumption is 0.4% of all meat consumed. There are about 750 horse meat butchers in the country and about 11,000 farmers who raise horses for sale for meat. The main part of horse meat products that produced in France are exported to Italy. Italians consume twice as much horse meat as the French and love the meat of young horses, while the French prefer red meat from older horses [1]. -
Toxicity of Horse Meat
Toxicity of Horse Meat U.S. horse meat is unfit for human consumption because of the uncontrolled administration of hundreds of dangerous drugs and other substances to horses before slaughter. Facts: • Virtually all horses slaughtered for human food start their lives as American pets, sport horses (competitions, rodeos and races), or former wild horses who are privately owned. • Hundreds of chemicals are applied to or ingested by slaughtered horses on a constant basis throughout their lives . These drugs are often labeled “Not for use in animals used for food/that will be eaten by humans.” • Over fifty known drugs are expressly prohibited by current federal regulations for use in food animals (for example, Phenylbutazone, or “Bute,” a pain reliever known to cause potentially fatal human diseases). Any use of those drugs should block their use as food, yet almost every horse who would be slaughtered for meat has been exposed to many of these prohibited drugs. • Horses are not raised for food and therefore regularly administered these chemicals -- unlike other animals that we eat, who are maintained within a regulated industry. • There are many drugs and substances regularly used on horses that have never been tested on humans. The potential danger of eating them is completely unknown. • Race horses are not only given the above mentioned drugs routinely, but many are also given illegal drugs as well, such as “chemicals that bulk up pigs and cattle before slaughter, cobra venom, Viagra, blood doping agents, stimulants and cancer drugs.” (New York Times, March 25, 2012) • Due to the multitude of substances that horses are exposed to, all horse meat could cause illness or adverse reactions. -
Opinion Polls and Data Research – Ascertaining Trends in South Korea’S Dog Meat Industry and Pet Culture
Public Opinion Polls and Data Research – ascertaining trends in South Korea’s dog meat industry and pet culture Key Findings DOG MEAT & GAESOJU CONSUMPTION BEHAVIOR TRENDS The rate of respondents who have consumed dog meat is decreasing steadily • Compared to 2017, the rate of respondents who have consumed dog meat decreased by 5.9% in 2020 (64.8% vs. 58.9%) • 83.8% of respondents answered that that they haven’t consumed dog meat or they are not willing to consume it in the future. The consumption of dog meat is concentrated during the summer (bok nal), especially Cho- bok (1st bok day, July) • 72.9% of consumers said their dog meat consumption is seasonal (vs. 57% in 2017), 95.9% of which do so in summer. PERCEPTION & ATTITUDE TOWARD DOG MEAT CONSUMPTION The rate of respondents who support banning dog meat increased by 23.9% from 34.7% in 2017 to 58.6% in 2020 The rate of respondents who are opposed to banning dog meat decreased by 23.9 % from 65.3% in 2017 to 41.4 % in 2020 There is a significant decrease from 2017 to 2020 by 21.1% of people who believed dogs could be eaten just like other livestock (51.9% to 30.8%); and by 11.2% of people who believe there is a difference between “meat dogs” and “pet dogs” (44.4% to 33.2%). The perception that dog meat culture is not associated with modern Korean culture has significantly increased compared to 2017, from 29.2% to 47.7% The perception that dog meat consumption reflects poorly on Korea has increased from 36.7% (2017) to 57% (2020) The attitude of caring for dogs has increased steadily from 58.7% to 66% of respondents believing that all dogs deserve care and protection IMPACT OF HSI SUMMER CAMPAIGN Comparison of attitudes towards banning dog meat between opinion poll 1 (pre-summer campaign) and opinion poll 2 (post summer campaign) suggest that HSI’s summer campaign affected people’s attitudes and perception of banning dog meat consumption and dog adoption, with those who aware the campaign showing: • a higher agreement to banning dog meat (62.5% vs. -
Comparison of Carcass and Meat Quality Obtained from Mule and Donkey
animals Article Comparison of Carcass and Meat Quality Obtained from Mule and Donkey Paolo Polidori 1,* , Silvia Vincenzetti 2 , Stefania Pucciarelli 2 and Valeria Polzonetti 2 1 School of Pharmacy, University of Camerino, Via Circonvallazione 93, 62024 Matelica, Italy 2 School of Biosciences and Veterinary Medicine, University of Camerino, Via Circonvallazione 93, 62024 Matelica, Italy; [email protected] (S.V.); [email protected] (S.P.); [email protected] (V.P.) * Correspondence: [email protected]; Tel.: +39-073-740-4000 Received: 4 August 2020; Accepted: 9 September 2020; Published: 10 September 2020 Simple Summary: Meat is an important source of proteins, minerals, and vitamins, and for this reason it largely contributes to the daily intakes of these nutrients in the human diet. Donkey carcass traits and donkey meat quality parameters have been determined in previous studies, while mule carcass and meat quality characteristics have never been evaluated. The aim of the present study was to compare the carcass data and meat composition obtained from 10 male donkeys and 10 male mules slaughtered at an age of 16 1 years. The mules carcass weight and dressing percentage were ± significantly higher compared to those of donkeys. The meat quality parameters detected in both mules and donkeys showed interesting results; rumenic acid (CLA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) have been detected in the lipidic profile in both meats, such as all the essential amino acids. Two important sensorial characteristics showed significant differences between the two meats examined: a darker color and higher shear force values have been detected in mule’s meat. -
Identification of Meat Species by Using Molecular and Spectroscopic Techniques
Turkish Journal of Agriculture - Food Science and Technology, 5(5): 488-492, 2017 Turkish Journal of Agriculture - Food Science and Technology Available online, ISSN: 2148-127X www.agrifoodscience.com, Turkish Science and Technology Identification of Meat Species by Using Molecular and Spectroscopic Techniques Evrim Gunes Altuntas1*, Ebru Deniz2, Beycan Ayhan3, Kezban Candogan2, Duygu Ozel Demiralp4 1Biotechnology Institute, System Biotechnology Advanced Research Unit, Ankara University, 06100 Ankara, Turkey 2Department of Food Engineering, Faculty of Engineering, Ankara University, 06110 Ankara, Turkey 3Dışkapı Yıldırım Beyazıt Training and Research Hospital, Aziz Sancar Research Institute, 06110 Ankara, Turkey 4Department of Biomedical Engineering, Faculty of Engineering, Ankara University, 06110 Ankara, Turkey A R T I C L E I N F O A B S T R A C T Meat is one of the main nutrition source in the human diet with its excellent protein, Review Article vitamin and mineral contents. Despite its advantages, being high-priced makes meat products open to adulteration. Meat products are mixed food types which can contain Received 31 October 2016 different species of meat. However, mixing two or more types of meats is not always Accepted 20 December 2016 allowed by laws. On the other hand, replacement high quality meats with cheaper meat types are a cost lowering way for the producers. The commonly consumed meat types Keywords: differ from country to country, but generally economical, ethnic and religion concerns are Meat and meat products in the foreground. In this case, species identification techniques are gaining importance. Meat adulteration Although some techniques depending on DNA or spectroscopy have been developed for Identification of meat species many years, choosing the best method for species identification is still among the DNA-based methods controversial issues today. -
Sec. 21A-115-14. Definitions and Standards and Labeling Regulations for Meat and Meat Products (A) Flesh
Regulations of Connecticut State Agencies Sec. 21a-115-14. Definitions and standards and labeling regulations for meat and meat products (a) Flesh. Flesh is an edible part of the striated muscle of an animal. The term “animal,” as herein used, indicates a mammal, a fowl, a fish, a crustacean, a mollusk or any other animal used as a source of food. (b) Meat. Meat is the properly dressed flesh derived from cattle, from swine, from sheep or from goats sufficiently mature and in good health at the time of slaughter, but restricted to that part of the striated muscle which is skeletal or that which is found in the tongue, in the diaphragm, in the heart or in the esophagus, and does not include that found in the lips, in the snout or in the ears, with or without the accompanying and overlying fat and the portions of bone, skin, sinew, nerve and blood vessels which normally accompany the flesh and which may not have been separated from it in the process of dressing it for sale. The term “meat,” when used in a qualified form, as, for example, “horse meat,” “reindeer meat,” “crab meat,” etc., is then, and then only, properly applied to corresponding portions of animals other than cattle, swine, sheep and goats. (c) Fresh meat. Fresh meat is meat which has undergone no substantial change in character since the time of slaughter. (d) Beef. Beef is meat derived from cattle nearly one year of age or older. (e) Veal. Veal is meat derived from young cattle one year or less in age.