Wild mushroom consumption by pickers in the south of Spain: a probabilistic approach

A survey has been made of 300 habitual consumers of the eight species of wild mushrooms most often consumed in the south of Spain. The eight species selected constitute over 95% of the intake of this food in the samples studied. The mean consumption per capita of mushrooms in Spain is of 10.4 kg/year, 8.6 kg of which are consumed during the season, which lasts from between 1 and 3 months. Male pickers from the Huelva province were those who presented the largest intake, their age group being highly influenced by the species. The consumption of each mushroom studied and the total intake were adjusted/fitted to exponential distributions. These distributions could be an effective tool for toxicological or nutritional studies since they permit the evaluation of exposure that makes it possible to calculate the probabilistic risk analysis and the contribution to the reference dietary intake, respectively, for this population group.     

Red meat consumption: An overview of the risks and benefits

Red meat is long established as an important dietary source of protein and essential nutrients including iron, zinc and vitamin B12, yet recent reports that its consumption may increase the risk of cardiovascular disease (CVD) and colon cancer have led to a negative perception of the role of red meat in health. The aim of this paper is to review existing literature for both the risks and benefits of red meat consumption, focusing on case–control and prospective studies. Despite many studies reporting an association between red meat and the risk of CVD and colon cancer, several methodological limitations and inconsistencies were identified which may impact on the validity of their findings. Overall, there is no strong evidence to support the recent conclusion from the World Cancer Research Fund (WCRF) report that red meat has a convincing role to play in colon cancer. A substantial amount of evidence supports the role of lean red meat as a positive moderator of lipid profiles with recent studies identifying it as a dietary source of the anti-inflammatory long chain (LC) n−3 PUFAs and conjugated linoleic acid (CLA). In conclusion, moderate consumption of lean red meat as part of a balanced diet is unlikely to increase risk for CVD or colon cancer, but may positively influence nutrient intakes and fatty acid profiles, thereby impacting positively on long-term health.     

Wild game consumption habits among Italian shooters: relevance for intakes of cadmium,perfluorooctanesulphonic acid,and 137cesium as priority contaminants

ABSTRACT

The consumption habits of 766 Italian shooters (96% males, 4% females), on average 52 years old, have been investigated, in Italy, through the distribution of questionnaires delivered during shooters’ attendance to training and teaching courses, in compliance with 853/2004/EC Regulation provisions on food hygiene. The most consumed wild species recorded were pheasant > woodcock > choke among feathered animals, and wild boar > hare > roe deer among mammals, respectively. An average of 100–200 g game per serving (four servings per month) was consumed, with highest intakes of 3000 g per month; meat, liver, and heart were the preferred food items. Mammalian and feathered game was regularly consumed with friends and relatives in 83% and in 60% of cases, respectively. Accounting for an inventoried population of 751,876 shooters in Italy, it is estimated that there is regular consumption of wild game in around the 3% of the Italian population. More than 80% of responders were aware of health risks related to game handling and to food safety issues. Due to the occurrence in wild boar meat and liver of the heavy metal cadmium (Cd), the persistent organic pollutant perfluorooctan sulphonic acid (PFOS), and the radionuclide ¹³⁷cesium (¹³⁷Cs), it was possible to demonstrate the usefulness of such a food consumption database for intake assessment in this sensitive group of consumers. In high consumers of wild boar, threshold concentrations for intakes have been estimated in the ranges of 48–93 ng g^–1 for Cd, 35–67 ng g^–1 for PFOS and 0.20–0.34 Bq kg^–1 for ¹³⁷Cs.     

Risk assessment of the lead intake by consumption of red deer and wild boar meat in Southern Spain

The presence of heavy metals in big game meat may pose a risk to human health. The main objective of this paper is to carry out a risk assessment study (using a probabilistic and point-estimate approach) of lead intake by consumption of red deer and wild boar meat in Southern Spain based on Spanish data collected in the period 2003–2006. In general, the concentration levels found for wild boar meat (mean?=?1291?µg?kg^?1) were much higher than those observed in red deer meat (mean?=?326?µg?kg^?1). The results from a point-estimate risk assessment showed that the estimated average intake of lead among different exposure scenarios varied from 0.1 to 6.5 and from 0.3 to 38?µg?kg^?1?week^?1 for red deer and wild boar meat, respectively; and from 0.3 to 35?µg?kg^?1?week^?1 for individuals consuming both red deer and wild boar meat, and that the estimated intake of lead by consumption of big game meat differed significantly between hunters and non-hunters, it being higher for hunters. Besides this, results from the probabilistic risk assessment study corroborated the fact that risk is greater in hunter populations, reaching a maximum in individuals consuming only wild boar and both types of meat, with 0.4% and 0.2% of the population above the provisional tolerable weekly intake (PTWI), respectively. Likewise, the hunter populations consuming wild boar and both types of big game meat (red deer and wild boar meat) were exposed to the maximum lead level (56?µg?kg^?1?week^?1), which corresponded approximately to 224% of the PTWI. Further data and studies will be needed to give a complete risk estimation in which it will be crucial to consider the contribution to the lead intake level of other foods in the diet of both population groups.     

Nitrites, nitrates and N-nitrosoamines in Estonian cured meat products: Intake by Estonian children and adolescents

The contents of nitrate, nitrite and N-nitrosoamines in commercial cured meat products on the Estonian market were determined for 2000-01 and 2003-04 as part of the Estonian food safety monitoring programme and the Estonian Science Foundation grant research activities. The maximum permitted levels of residual nitrites and nitrates were not exceeded in the samples analysed. However, a great variation in the content of nitrate, nitrite and N-nitrosoamines was found for all the products. The concentrations of these compounds in domestic cured meat products showed a decrease from year to year. The mean intake of nitrate, nitrite and N-nitrosoamines by Estonian children (n = 346) from cured meat products was calculated on the basis of individual intake data. The mean daily intake of nitrates was 1.7 mg, that of nitrites was 0.83 mg and that of N-nitrosoamines was 0.073 µg. In the 2000-01 study, the calculated nitrite intake exceeded the acceptable daily intake by up to 140% for 1-6-year-old children and up to 105% in 2003-04.     

Controversy on the correlation of red and processed meat consumption with colorectal cancer risk: an Asian perspective

Abstract

This study aimed to investigate the relationship between meat intake and colorectal cancer risk from an Asian, particularly Korean, perspective. A report by the International Agency for Research on Cancer (IARC) published in 2015 concluded that intake of processed and red meat increases the risk of developing colorectal cancer. We conducted an in-depth analysis of prospective, retrospective, case-control and cohort studies, systematic review articles, and IARC monograph reports, which revealed that the IARC/WHO report weighted the results of studies based in Western countries more and that the correlation between intake of processed meat products and colorectal cancer incidence in Asians is not clearly supported. Among 73 epidemiological studies, approximately 76% were conducted in Western countries, whereas only 15% of studies were conducted in Asia. Furthermore, most studies conducted in Asia showed that processed meat consumption is not related to the onset of cancer. Moreover, there have been no reports showing significant correlation between various factors that directly or indirectly affect colorectal cancer incidence, including processed meat products types, raw meat types, or cooking methods. Further epidemiological studies taking each country’s food culture into consideration are required to reliably elucidate the effects of processed meat product intake, especially on cancer incidence.     

Meat quality characteristics of springbok (Antidorcas marsupialis). 4: Sensory meat evaluation as influenced by age, gender and production region

The effects of age, gender and production region on the sensory characteristics of springbok M. longissimus dorsi (LD) were investigated in 19 springbok, which originated from two Nature Reserves in the Free State Province of South Africa and were divided into age (adult, sub-adult) and gender categories. The sensory characteristics evaluated were game meat aroma, juiciness, residual tissue, tenderness and game meat flavour. Age, gender and production region had an effect (P < 0.05) on different sensory ratings of the meat. Whereas production region influenced (P < 0.05) the game meat aroma, initial juiciness, sustained juiciness and residual tissue ratings of the meat, gender and age had a significant effect on only the residual tissue rating of the meat. An interaction (P < 0.01) between age, gender and production region was observed for the tenderness attribute where the males from the Gariep Nature Reserve were the only gender that showed a significantly higher tenderness rating in the sub-adult than in the adult category. Sensory ratings were linearly correlated with certain physical and chemical attributes. Warner–Bratzler shear force (kg/1.27 cm diameter) values were inversely correlated with the sensory attributes of tenderness (r = −0.70, P < 0.01), residual tissue (r = −0.68, P < 0.01) and sustained juiciness (r = −0.43; P < 0.05). Age-related effects on perceived tenderness were minor in comparison with pH effects. As the pH₂₄ of the meat increased, tenderness (r = −0.46, P < 0.05) and sustained juiciness (r = −0.54, P < 0.05) decreased significantly. No significant linear correlations were observed between the intramuscular fat (IMF) content and the sustained juiciness ratings of the meat. It can be concluded that production region had some influence on sensory characteristics of springbok meat, whilst the influence of age and gender were negligible.     

Meat quality characteristics of springbok (Antidorcas marsupialis). 2: Chemical composition of springbok meat as influenced by age, gender and production region

The effects of age, gender and production region on the chemical, mineral and amino acid composition of the M. longissimus dorsi (LD) muscle of springbok were investigated. There was a significant gender^*region interaction for protein content – for the four production regions it varied between 18.80 and 21.16 g/100 g. The intramuscular fat (IMF) content of the LD muscle varied between 1.32 and 3.46 g/100 g. Females (3.13 ± 0.28 g/100 g) had a higher (P < 0.05) fat content than males (1.35 ± 0.08 g/100 g). The IMF content of the adult (2.45 ± 0.26 g/100 g) and sub-adult (2.50 ± 0.28 g/100 g) categories was higher (P < 0.05) in comparison to that of the lambs (1.32 ± 0.11 g/100 g). An inverse correlation was noted between the IMF and moisture content (r = −0.49, P < 0.001) of the meat. The two main amino acids were glutamic and aspartic acid, which contributed 2.47–2.74 and 2.31–2.54 g/100 g of dry matter, respectively. Phosphorous was the predominant mineral in the LD muscle (122.92–159.78 mg/100 g of dry matter), followed by potassium (119.44–131.25 mg/100 g of dry matter) and calcium (6.57–145.18 mg/100 g of dry matter). Production region had a significant effect on the mineral and amino acid composition of the meat, while the effects of age and gender were found to be insignificant.     

The Sensory Quality of Meat,Game, Poultry,Seafood and Meat Products as Affected by Intense Light Pulses: A Systematic Review

The effect of intense light pulses (ILP) on sensory quality of 16 different varieties of meat, meat products, game, poultry and seafood are reviewed. Changes induced by ILP are animal species, type of meat product and fluences applied dependent. ILP significantly deteriorates sensory quality of cooked meat products. It causes less change in the sensory properties of dry cured than cooked meat products while fermented sausage is least affected. The higher fluence applied significantly changes the instrumental color values of meat, poultry, game and meat products. The use of ILP on seafood regarding its influence on sensory quality is promising.     

Meat quality characteristics of springbok (Antidorcas marsupialis). 1: Physical meat attributes as influenced by age, gender and production region

Springbok is the most extensively cropped game species in South Africa. The effects of age (adult, sub-adult, lamb), gender and production region on the physical attributes (pH₂₄, cooking and drip loss, Warner Bratzler shear force and colour) were determined using samples of the M. longissimus dorsi (LD) muscles of 166 springbok. Stressed animals had a higher (P < 0.05) pH₂₄ (6.3 ± 0.07), as observed in the meat originating from the Caledon region. This meat had lower (P < 0.05) cooking loss (27.2 ± 0.62%) and drip loss (1.8 ± 0.08%) values in comparison to meat originating from the other regions. Inverse correlations were noted between pH₂₄ and drip loss (r = −0.26, P < 0.01) and cooking loss (r = −0.42, P < 0.001). Shear force values (kg/1.27 cm diameter) correlated positively (r = 0.25, P < 0.01) with pH₂₄. Age-related effects on tenderness were small in comparison with pH₂₄ effects. CIELab colorimetric values were typical of game meat and venison (L^* < 40, high a^* and low b^* values). It was noted that pH₂₄ correlated negatively (r = −0.51, P < 0.001) and positively (r = 0.33, P < 0.001) with the hue-angle and the chroma value of colour, respectively. Springbok originating from Caledon had a significantly (P < 0.05) higher a^* value, indicating meat to be more red with higher colour saturation.     

Development and validation of a probabilistic second-order exposure assessment model for Escherichia coli O157:H7 contamination of beef trimmings from Irish meat plants

A second-order quantitative Monte Carlo simulation model was developed for Escherichia coli O157:H7 contamination of beef trimmings in Irish abattoirs. The assessment considers initial contamination levels, cross-contamination and decontamination events during the cattle slaughter process. The mean simulated prevalence of E. coli O157:H7 on trimmings was 2.36% and the mean simulated counts of E. coli O157:H7 on contaminated trimmings was -2.69log(10)CFU/g. A parallel validation survey provided some confidence in the model predictions. An uncertainty analysis indicated that microbial test sensitivity is a significant factor contributing to model uncertainty and requires further investigation while also indicating that risk reduction measures should be directed towards reducing the hide to carcass transfer (correlation coefficient 0.25) during dehiding and reducing the initial prevalence and counts on bovine hides (correlation coefficients 0.19 and 0.16, respectively). A characterisation of uncertainty and variability indicating that further research is required to reduce parameter uncertainty and to achieve better understanding of microbial transfer in meat plants. The model developed in this study highlights the need for further development of quantitative risk assessments in the food industry.     

Cymbopogon citratus leaves: Characterization of flavonoids by HPLC–PDA–ESI/MS/MS and an approach to their potential as a source of bioactive polyphenols

Leaves from cultivated Cymbopogon citratus were extracted with methanol, 80% aqueous ethanol and water (infusion and decoction) and the extracts were assessed for their antiradical capacity by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay; the infusion extract exhibited the strongest activity. Tannins, phenolic acids (caffeic and p-coumaric acid derivatives) and flavone glycosides (apigenin and luteolin derivatives) were identified in three different fractions obtained from an essential oil-free infusion, and a correlation with their scavenger capacity for reactive oxygen species was studied. The tannin and flavonoid fractions were the most active against species involved in oxidative damage processes. In the flavonoid fraction, representing 6.1% of the extract, thirteen compounds (O- and C-glycosylflavones) were tentatively identified by high performance liquid chromatography, coupled to photodiode-array and electrospray ionization mass spectrometry detectors (HPLC–PDA–ESI/MS), nine of which were identified for the first time in this plant, all of them being C-glycosylflavones (mono-C-, di-C- and O,C-diglycosylflavones). The potential beneficial and protective value of the identified polyphenols for human health is discussed.