Vitamin B12 content in raw and cooked beef

The aim of this work was to evaluate the vitamin B₁₂ content and profile of cobalamin bioactive forms in raw and cooked beef. The study showed that vitamin B₁₂ distribution is unequal among beef muscles. The content of this nutrient ranges from 0.7 to 1.5 μg/100 g of tissue. In beef, three biologically active forms of vitamin B₁₂ were determined, i.e.: methylcobalamin, adenosylcobalamin and hydroxycobalamin; the dominating form of vitamin B₁₂ was adenosylcobalamin (68% of total cobalamins). The process of roasting and grilling had little effect on the vitamin B₁₂ content in the final product as compared to the raw meat. The fried product was characterised by about a 32% lower content of cobalamins than in raw meat.     

当雄牦牛肉的营养和风味特性

以市售西门塔尔牛肉（下文简称“市售牛肉”）作为对照组,研究当雄牦牛肉的营养和风味特性。采用高效液相色谱、气相色谱-质谱联用、凯氏定氮等方法分别分析当雄牦牛肉和市售牛肉中蛋白质、氨基酸、脂肪酸、挥发性风味物质、矿物质和维生素差异。结果表明：当雄牦牛肉中蛋白质含量（22.89 g/100 g）显著高于市售牛肉（P＜0.05）,剪切力及蒸煮损失率显著低于市售牛肉（P＜0.05）;当雄牦牛肉中VB1、VE含量显著高于市售牛肉（P＜0.05）,2 种牛肉中的VB2、VA含量无显著差异;当雄牦牛肉中总氨基酸、必需氨基酸、总脂肪酸及不饱和脂肪酸含量均显著高于市售牛肉（P＜0.05）;微量元素分析结果发现,当雄牦牛肉中锰、硒、镁、铁、钙元素的含量均显著高于市售牛肉（P＜0.05）;当雄牦牛肉及市售牛肉中分别检测出58、43 种挥发性风味物质,牦牛肉中醇类和酯类的种类及含量均高于市售牛肉,而市售牛肉中酚类、醛类、酮类及含氮化合物的含量均较高。因此,当雄牦牛肉具有较好的食用营养品质。     

Determination of soybean proteins in commercial heat-processed meat products prepared with chicken,beef or complex mixtures of meats from different species

The addition of foreign proteins (mainly soybean proteins and milk proteins) to heat-processed meat products is a common practice. This work approaches the determination of additions of soybean proteins in heat-processed meat products prepared with chicken meat, beef meat, and complex mixtures of meats from different species (chicken, pork, beef, and turkey) by perfusion reversed-phase high-performance liquid chromatography. The applied method was previously developed for the determination of soybean proteins in pork and turkey meat products but it has never been tested for the determination of soybean proteins in other heat-processed meat products containing other kinds of meats. This paper demonstrates the validity of this method for the detection of soybean proteins in heat-processed meat products containing different varieties of meats and even in the presence of other foreign proteins such as milk proteins. The specificity and existence of matrix interferences have been checked for these samples and accuracy has been evaluated by the comparison of the soybean protein contents determined by the proposed method and the official ELISA method.     

Cholesterol photosensitised oxidation of beef meat under standard and modified atmosphere at retail conditions

The effect of the fluorescent light exposure and type of packaging (normal atmosphere and oxygen-rich atmosphere) was evaluated on the oxidation parameters (peroxides and cholesterol oxidation products) of raw beef slices placed in packed vessels and refrigerated. The concentration of COPs in meat treated under modified atmosphere ranged from 0.15 to 0.52mg/100g meat (average value of 0.27mg COPs/100g meat), which was twice as much as the average COPs content (0.14mg/100g) of meat packed under air (0.04-0.27mg COPs/100g meat). The main cholesterol oxide was 7k, which represented about one third of the total cholesterol oxides, followed by 7β-OH (20-25% of total COPs), 7α-OH (about 20%) and β-epoxy (12-18%). In normal atmosphere, photoxidation was a superficial process, since an inverse correlation between meat slice weight and COPs content on a lipid basis was observed, unlike in a high oxygen (32%) atmosphere.     

Prevalence of Arcobacter species in retail meats and antimicrobial susceptibility of the isolates in Japan

A survey was conducted to examine the prevalence of Arcobacter species among meat samples and to investigate the antimicrobial susceptibility of the isolates in Japan. In 1998 and 1999, samples of beef (n=90), pork (n=100) and chicken meat (n=100) were purchased from seven retail shops. Arcobacter species were isolated from 2.2%, 7.0% and 23.0% of beef, pork and chicken meat samples, respectively. The rate of isolations in chicken meats was shown to be significantly higher than those of beef and pork. Species-specific polymerase chain reaction (PCR) demonstrated that the most dominant Arcobacter species was Arcobacter butzleri among the isolates examined. Multiple contaminations with different Arcobacter species were observed in 5% of the chicken samples. Almost all the strains tested showed resistance to vancomycin (100%) and methicillin (97.5%). Strains resistant to cephalothin, sulfamethoxazole–trimethoprim, nalidixic acid and chloramphenicol were detected at the rate of 81.1%, 67.2%, 53.5% and 24.6%, respectively. All Arcobacter strains examined were susceptible to ampicillin, tetracycline, streptomycin and kanamycin.     

Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties

The effects of addition of tea catechins (TC) and vitamin C (VC) on sensory evaluation, colour and lipid stability in cooked or raw beef and chicken meat patties during refrigerated storage were studied. Fresh beef striploin and chicken breast muscles were minced, following removal of external fat and connective tissue. Following mincing, beef and chicken were assigned to one of the following five treatments: control (meat treated with no antioxidant); TC200, meat plus 200 mg TC/kg muscle; TC400, meat plus 400 mg TC/kg muscle; VC200, meat plus 200 mg VC/kg muscle, VC400, meat plus 400 mg VC/kg muscle. Sodium chloride (1%) was added to all samples. Patties (125 g portions), formed from the above-treated minced meat, were oven cooked, cooled, and packaged in 30% CO₂:70% N₂. Fresh raw beef and chicken patties were packaged in 80% O₂:20% CO₂. All samples were stored for up to 7 days under fluorescent lighting at 4 °C. Sensory parameters (colour, flavour, taste, tenderness and overall acceptability) were evaluated on cooked beef and chicken patties after 1, 3 and 6 days of storage. Surface colour (Hunter L, a and b values), and lipid oxidation (2-thiobarbituric acid reactive substances) were measured on days 1, 3 and 6 of storage for cooked meats and on days 2 and 7 for raw beef and chicken. Tea catechins addition (200 or 400 mg/kg) to minced meat caused (P < 0.05) discolouration in cooked beef and chicken meat patties and significantly reduced (P < 0.001) lipid oxidation in cooked or raw beef patties compared to the control. Beef, either raw or cooked, was more susceptible (P < 0.01) to oxidation compared to chicken. Raw meat stored in high oxygen conditions was more susceptible to lipid oxidation than cooked meat stored in anaerobic conditions. Tea catechins treatments (TC200 and TC400) inhibited (P < 0.05) lipid oxidation in raw beef to a greater extent than vitamin C treatments (VC200 and VC400). These results indicate that tea catechins are potent natural antioxidants and exhibit greater antioxidant efficacy compared to vitamin C.     

Characterisation of vitamin B12 immunoaffinity columns and method development for determination of vitamin B12 in a range of foods,juices and pharmaceutical products using immunoaffinity clean-up and high performance liquid chromatography with UV detection

New rapid and simpler procedures, using immunoaffinity columns, have been developed for the determination of vitamin B12 in a range of samples including three different US National Institute of Standard and Technology (NIST) Reference Materials, infant formula, powdered energy drinks and bars, wheat breakfast cereal, carbonated soft drinks, fruit juices and vitamin B12 tablets. The procedures involved extraction of vitamin B12 using water or sodium acetate buffer and enzyme digestion (using pepsin or α-amylase, or both) if necessary. The extract was clarified and passed through “EASI-EXTRACT® Vitamin B12”, an immunoaffinity column containing monoclonal antibody with high affinity and specificity to vitamin B12. Subsequently, the vitamin B12 immunoaffinity column was washed with 10 ml water and the vitamin B12 was released from the column with 3 ml methanol. Following evaporation, the samples were reconstituted in mobile phase and analysed by HPLC–UV at 361 nm on an ACE 3AQ analytical column using a gradient elution consisting of 0.025% trifluoroacetic acid in water and acetonitrile. Analysis of three types of NIST Standard Reference Materials in triplicate demonstrated the results of the immunoaffinity column method were comparable to microbiological assay results. Method repeatability was determined for all samples analysed and ranged between 0.8 and 10%, demonstrating the method was repeatable with complex matrices (NIST 2383) containing low levels of vitamin B12 (0.44 μg per 100 g), as well as simpler matrices, such as vitamin tablets containing high levels (2000 μg per 0.849 g) of vitamin B12.     

The Use of a Poultry-Specific Murine Monoclonal Antibody Directed to the Insoluble Muscle Protein Desmin in Meat Speciation

Monoclonal antibodies were produced using chicken smooth muscle desmin as the immunogen and one antibody, 4B4/B2, was found to be reactive with desmin from chicken, turkey, pheasant and duck but not from lamb, beef and pork. This antibody reacts with poultry desmin from both smooth muscle and skeletal muscle, allowing its use for the detection of poultry meat in other meats. In addition to reacting with intact forms of this cytoskeletal protein (apparent subunit molecular size 54 kDa), 4B4/B2 also reacts with degradation products of desmin (30–40 kDa), thus enhancing its use for speciation purposes. When the antibody is used in an indirect ELISA involving antigen-coated plates, it can detect <0·04 μg ml⁻¹ poultry desmin. As desmin is one of the most insoluble proteins in cells, it is an ideal marker for speciation. Desmin-enriched samples can be produced from chicken meat and chicken/red meat mixtures by differential extraction, culminating with the solubilisation of desmin in 8M urea. These extracts can be analysed using the ELISA system, routinely detecting chicken at the 100 g kg⁻¹ mixed meats level. Alternatively, Western blots of the samples, resolved by 100 g kg⁻¹ SDS PAGE, can be probed with 4B4/B2 allow-ing detection at the 20 g kg⁻¹ mixed meats level. This monoclonal antibody rep-resents a standard reagent of unlimited supply which can, for the first time, detect a defined insoluble protein in poultry speciation assays. Preliminary applications indicate that it is superior to other reagents and demonstrate that desmin has the potential to be a valuable marker for speciation.     

Determination of Vitamin B12 in meat products by RP-HPLC after enrichment and purification on an immunoaffinity column

A quantitative method for the determination of Vitamin B12 in meat products by RP-HPLC and UV detection was developed and compared to the reference method (microbiological assay, MBA). Vitamin B12 was extracted with 50 mM sodium acetate buffer in the presence of sodium cyanide. For the quantification of total Vitamin B12, it was necessary to release protein-bound Vitamin B12 by pepsin treatment. Cyanocobalamin was detected as total Vitamin B12 after purification and enrichment on an immunoaffinity column. The calibration with five concentrations of Vitamin B12 was linear with a regression coefficient r2 > 0.99. The method was validated at three different concentration levels (5-15 ng/g) with salami showing good recovery rates between 80 and 108% and low relative standard deviations between 1.50 and 7.26% (n = 6). The detection limit was found to be 2 ng/g. The Vitamin B12 levels of 50 meat products measured by the developed procedure were similar or significantly lower than those determined by the MBA.     

Quantitative Detection of Poultry in Cooked Meat Products

ABSTRACT: There is a growing awareness of perceived harm from meat species adulteration, both intentional and accidental. The present study developed a monoclonal antibody (Mab)-based enzyme-linked immunosorbent assay (ELISA) for the quantitative detection of chicken and turkey meat adulterated in cooked (100 °C, 15 min) mammalian meat. The specificity of Mab 5D2 to different species (pork, beef, lamb, deer, horse, duck, chicken, and turkey) and tissues (serum, gizzard, heart, and liver) was studied by noncompetitive ELISA. The detection of cooked chicken in beef, and turkey in pork was accomplished by competitive and noncompetitive ELISAs. Both ELISAs were optimized to quantify cooked poultry in red meats. The new Mab-based ELISAs enabled the detection of cooked poultry in red meats at levels as low as 1% (v/v) or better. The correlation ( r > 0.994) between chicken or turkey concentrations and ELISA signals permitted the quantification of poultry adulterants in cooked non-poultry meats.     

Occurrence of heterocyclic amines in cooked meat products

Heterocyclic amines (HCAs), potent mutagens and a risk factor for human cancers, are produced in meats cooked at high temperature. The aim of this study was to determine the HCA content in cooked meat products (beef, chicken, pork, fish) prepared by various cooking methods (pan frying, oven broiling, and oven baking at 170 to 230 °C) that are preferred by U.S. meat consumers. The primary HCAs in these samples were PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine) (1.49-10.89 ng/g), MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline) (not detected-4.0 ng/g), and DiMeIQx (2-amino-3,4,8-trimethyl-imidazo [4,5-f]quinoxaline) (not detected-3.57 ng/g). Type and content of HCAs in cooked meat samples were highly dependent on cooking conditions. The total HCA content in well-done meat was 3.5 times higher than that of medium-rare meat. Fried pork (13.91 ng/g) had higher levels of total HCAs than fried beef (8.92 ng/g) and fried chicken (7.00 ng/g). Among the samples, fried bacon contained the highest total HCA content (17.59 ng/g).     

Influence of maturation and cooking treatments on the nutritional value of bovine meats: Water losses and vitamin B12

The aim of the study was to determine the influence of maturation and of cooking processes on water losses and on the vitamin B12 content of meat. Three types of muscle (Longissimus lumborum, Longissimus thoracis and Triceps brachii) were sampled from a total of 16 animals, representative of animals raised for meat production in France. Three durations of maturation were compared: 1, 3 and 14 days. Different cooking processes were applied: Longissimus lumborum was deep-fat fried or roasted, Longissimus thoracis was pan fried or grilled and Triceps brachii was braised. The cooking yield averaged 55-56% for Triceps brachii, 73-77% for Longissimus lumborum and 85-87% for Longissimus thoracis. Vitamin B12 concentration in raw meat was significantly higher in Triceps brachii than in Longissimus lumborum and Longissimus thoracis (20.86, 11.53 and 9.21ng/g wet tissue, in the same respective order). When expressed on a wet weight basis, all concentrations were significantly increased by cooking. When expressed on a lipid-free dry basis, significant losses in vitamin B12 were measured only in the braised Triceps brachii (-25%) and in the deep-fat fried Longissimus lumborum (-5.5%) as a result of long duration and high temperature of cooking, respectively. Maturation did not affect the vitamin B12 content of meat, whether raw or cooked.     

Influence of pasture or grain-based diets supplemented with vitamin E on antioxidant/oxidative balance of Argentine beef

Argentine meat has been traditionally produced on pasture. However, to comply with some market requirements, grain finishing is becoming more common among producers. The main goal of the present work was to study lipid oxidation in fresh meat from animals fed different diets in relationship with their antioxidant vitamin status. Attributes were evaluated in beef from pasture or grain-fed animals with (PE and GE) or without supplementation (P and G) with vitamin E (500 UI/head/day). Fresh meat produced on grain (G and GE) had higher fat (4.0±1.6 and 4.7±1.4 g/100 g) and cholesterol content (51.0±3.0 and 52.0±4.0 mg/100 g) than meat from pasture (P and PE) fed animals (2.7±1.2 to 2.9±1.1 g/100 g and 48.0±5.0 to 49.0±4.0 mg/100 g of intramuscular fat and cholesterol respectively). Fatty acid composition was clearly affected by diet. Beef from pasture-fed cattle had higher percentage of linolenic acid, less linoleic acid and, overall, higher percentage of polyunsaturated fatty acids than beef from grain-fed animals (P<0.05). Thiobarbituric acid reactive substances number and volatile levels of hexanal, pentanal, heptanal, octanal and 3-methylbutanal were higher in grain than in pasture samples (P<0.05). P+PE meat had higher content of antioxidant vitamins than G+GE samples (P<0.001). Values ranged from: 15.92±3.48 (G) to 17.39±4.29 (GE) and 25.3±10.0 (P) to 21.98±5.11 (PE) μg/g of ascorbic acid; from 1.05±0.73 (G) to 1.76±0.97 (GE) and 3.08±0.45 to 3.91±0.74 μg/g of α-tocopherol; and from 0.06±0.03 (G) to 0.05±0.01 (GE) and 0.45±0.21 (P) to 0.63±0.27 (PE) μg/g of β-carotene. In addition, principal component analysis clearly separated grain from pasture samples regardless of their supplementation with vitamin E. This level of supplementation did not improve the antioxidant status of fresh meat (P>0.05). We conclude that pasture diet contributes natural antioxidants in sufficient amounts and is an efficient way to prevent lipid oxidation in fresh beef.     

Voltammetric determination of heavy metals in meat and the internal organs of slaughter cattle

The most important uptake of heavy metal by man occurs through ingestion. Therefore heavy metal analysis of food becomes of great importance. The whole analytical procedure including sampling, transport, drying, homogenisation, digestion and measurement for the determination of Zn, Cd, Pb, Cu, Ni, and Co in meat is described with due consideration given to the requirements for trace and ultratrace analysis. The particular advantages of the voltammetric approach for heavy metal determinations in meat and meat products are generally featured by this study. A standard deviation of 3-5% RSD in the microgram/g-range and 5-10%-RSD in the ng/g-range was obtained. In order to check the accuracy of the results, mixtures of sample and standard reference material were analysed. While the Cd-content in meat is in the range of 1 ng/g (wet weight) it increases in organs, such as liver (100-500 ng/g wet weight) and kidney (600-2000 ng/g wet weight). Pb shows a similar behaviour. The levels of these elements were found to be below the maximum allowable limits set by the "Bundesgesundheitsamt", with the exception of Cd in the kidneys. There is a statistical significant correlation between the Cd and Pb contents in liver and kidney. In liver the Cu content was especially high, because there are Cu-containing enzymes in this organ. Vitamin B12 is a Co containing complex in the liver. Therefore the Co values in liver are clearly higher than those in muscle meat.     

Effects of muscle α-tocopherol level and surface microbiological contamination on retail caselife of fresh beef from the US, Japan and Australia

This study evaluated effects of dietary supplementation of vitamin E (1000 IU vitamin E/daily for 100 days prior to harvest) to fed cattle on retail caselife performance of fresh US beef in an export market (Japan). Economic performance (monetary losses associated with color deterioration) for US beef from vitamin E supplemented cattle vs beef from non-vitamin E supplemented cattle was contrasted. An additional, controlled study was performed to compare muscle α-tocopherol concentrations, color changes and microbiological growth for fresh beef derived from vitamin E supplemented US cattle and fresh beef from cattle with an unknown history, but from other countries. Australian strip loin steaks had the highest muscle α-tocopherol concentrations (4.6 μg/g tissue), followed by US strip loin steaks derived from vitamin E supplemented cattle (3.4 μg/g tissue) and Japanese strip loin steaks (2.8 or 2.5 μg/g tissue). US strip loin steaks from non-vitamin E supplemented cattle had the lowest (p<0.05) α-tocopherol levels (1.7 μg/g tissue). Aerobic plate counts and total coliform counts were generally low at 0 days of retail display, and they changed similarly among treatments over 6 days of display, regardless of the country of origin of the beef. Vitamin E supplementation of US cattle reduced total Japanese retail store losses due to discoloration of US beef, in yen, by 5.2 percentage points (p<0.05), saving Japanese retailers US $0.24/kg. Data suggest that US beef-normally perceived, in Japan, to discolor more quickly in the retail display case than beef from Australia-would compete more favorably, in shelf-life, with beef from other countries if it was derived from cattle that had been fed supplemental vitamin E.     

Pigment Stability Improvement in Beef Steak by Ascorbic Acid Application

The effect on meat color of spreading a vitamin C solution on the surface of fresh beef longjssimus was studied during 16 days of illuminated display at 4°C. The meat treated with 10% vitamin C solution at 0.1 mL solution to 20g meat had lower metmyoglobin and higher oxymyoglobin than the control after 4 days of display. Vitamin C treatment delayed metmyoglobin formation for 3 days compared to the control.     

内蒙古牛肉和绵羊肉硒含量测定及评价

为研究内蒙古牛肉和绵羊肉硒水平,从内蒙古东部到西部12 个旗县采集放牧、半舍饲和舍饲牛肉124 份以及放牧绵羊肉49 份,利用原子荧光光谱法测定硒含量并进行描述性统计和比较。结果表明：内蒙古牛肉和绵羊肉硒含量地域特征显著,自东向西呈显著上升趋势,中东部差异不明显。乌审旗牛肉硒含量为（12.04±0.84） μg/100g,约为新巴尔虎左旗（（3.01±1.34） μg/100g）的4倍,杭锦后旗绵羊肉硒含量为（4.23±0.82） μg/100g,约为鄂温克旗（（1.41±0.57） μg/100g）的3倍;放牧绵羊肉硒含量数据较集中,地域特征更明显;牛肉硒含量数据较离散,提示饲养方式对硒水平有显著影响;牛肉硒含量（（6.23±2.63） μg/100g）约为绵羊肉（（2.24±1.14） μg/100g）的2.8倍;整体舍饲（（8.71±2.90） μg/100g）、半舍饲（（6.41±2.17） μg/100g）牛肉硒含量高于放牧牛肉（（5.10±1.80） μg/100g）,同地区比较结果一致,舍饲牛肉硒含量通常高于半舍饲和放牧牛肉。牛肉和绵羊肉硒含量地域性差异与地壳硒丰度和饲养因素均有关。     

Phylloquinone (vitamin K1) content of commercially-available baby food products

The contents of phylloquinone (vitamin K₁) were investigated in two batches of 62 commercially available baby food products, by HPLC. They comprised vegetable products for babies from 5, 8 and 12 months and fruit and cereal products of three different brands. Vitamin K₁ was detected in all analyzed products. In vegetable products for babies from 5 months, the mean content of phylloquinone ranged from 30 to 100 μg/100 g, except for ‘Samples with spinach’, which provided 700 μg vitamin K₁/100 g on average. Vegetable products for babies from 8 months and from 12 months showed similar values. In the group of fruit and cereal products, the contents of phylloquinone were lower and varied between 10 and 20 μg/100 g only, except for ‘Various cereals’ (46 μg/100 g). The analyzed baby food products are a very good source of phylloquinone and are therefore excellent as a supplement to breast milk.     

Consumer preferences for beef color and packaging did not affect eating satisfaction

We investigated whether consumer preferences for beef colors (red, purple, and brown) or for beef packaging systems (modified atmosphere, MAP; vacuum skin pack, VSP; or overwrap with polyvinyl chloride, PVC) influenced taste scores of beef steaks and patties. To test beef color effects, boneless beef top loin steaks (choice) and ground beef patties (20% fat) were packaged in different atmospheres to promote development of red, purple, and brown color. To test effects of package type, steaks and patties were pre-treated with carbon monoxide in MAP to promote development of red color, and some meat was repackaged using VSP or PVC overwrap. The differently colored and packaged meats were separately displayed for members of four consumer panels who evaluated appearance and indicated their likelihood to purchase similar meat. Next, the panelists tasted meat samples from what they had been told were the packaging treatments just observed. However, the meat samples actually served were from a single untreated steak or patty. Thus, any difference in taste scores should reflect expectations established during the visual evaluation. The same ballot and sample coding were used for both the visual and taste evaluations. Color and packaging influenced (P<0.001) appearance scores and likelihood to purchase. Appearance scores were rated red>purple >brown and PVC >VSP>MAP. Appearance scores and likelihood to purchase were correlated (r=0.9). However, color or packaging did not affect (P>0.5) taste scores. Thus, consumer preferences for beef color and packaging influenced likelihood to purchase, but did not bias eating satisfaction.     

Campylobacter and Salmonella in raw red meats in the United Kingdom: prevalence, characterization and antimicrobial resistance pattern, 2003-2005

The prevalence of Campylobacter and Salmonella was assessed in 3959 raw red meats in the UK during 2003-2005. Meats were more frequently contaminated with Campylobacter (7.2%) than with Salmonella (2.4%). Lamb and other meats (e.g. mutton, rabbit) exhibited the highest contamination from Campylobacter (12.6% and 19.8%, respectively), compared with pork (6.3%) and beef (4.9%). Pork however had the highest contamination from Salmonella (3.9%), followed by lamb (2.0%), other meats (2.0%) and beef (1.3%). Offal samples (36.6%) were more frequently contaminated with Campylobacter or Salmonella than muscle tissue (7.0%). C. jejuni predominated in all meat types. C. coli isolates were more likely to exhibit antimicrobial drug resistance, including quinolones, than C. jejuni. Salmonella typhimurium was the most frequent Salmonella serotype isolated from meats; S. typhimurium DT104/104b isolates exhibited higher rates of multiple drug resistance than other serotypes. The findings reinforce the importance of adequate cooking of meat and good hygiene to avoid cross-contamination.