High Prevalence of Bovine Cardiac Cysticercosis in Upper Egypt: An Epidemiological and Histopathological Study.

Bovine cysticercosis is categorized as a serious parasitic zoonotic infestation. The infection is mainly caused by the tapeworm Taenia saginata, which infects cattle and humans. The larval stage, Cysticercus bovis (C. bovis), is found in the skeletal and cardiac muscles of infected cattle. Despite its potential public health concern, few studies have been conducted on cardiac cysticercosis in Upper Egypt. This study investigates the prevalence, epidemiology, and impact of cardiac cysticercosis in Upper Egypt, emphasizing how histopathological changes in cardiac muscle and physiological parameters might be associated with the infection. From December 2022 to October 2023, a total of 941 animals from Assiut province, Upper Egypt, were slaughtered and their cardiac muscles were examined for the presence of C. bovis. Cysts were classified as viable or degenerated through macroscopic inspection. The overall prevalence of C. bovis infected hearts made up 10.8% of the total examined. The highest prevalence rate was in the summer season followed by spring; winter had the lowest infections. The histopathological examination of infected tissues revealed immune cell infiltration around Cysticercus-infected areas. Additionally, Bax immunostaining demonstrated the apoptotic effect of cysticercosis. Regarding the measured physiological parameters, there were non-significant changes in plasma levels of total protein and albumin in cattle infected with cysticercosis compared with control animals. Moreover, there was a significant decrease in total antioxidant capacity (TAC) combined with a significant increase in lipid peroxide (Malondialdehyde) (MDA), troponin T, and lactate dehydrogenase (LDH) activity in infected animals. The present work documented a set of epidemiological and pathological findings, revealing that C. bovis is a potentially harmful parasite and can cause significant health problems in both cattle and humans.

Increasing student interest with the Bacterial Unknown Identification Project: using mixed cultures to create real-world applications.

Many introductory-level classes teach fundamental concepts, as they are prerequisites for upper-division courses. Therefore, the student body in these classes has diverse interests. To address this breadth of career trajectory, introductory-level laboratory courses often include experiments that demonstrate a wide range of microbiological techniques and processes. One of the experiments that is a standard component of many microbiology classes, the Bacterial Unknown Identification Project (BUIP), is often limited to isolated organisms or a specific environment. Here, we describe an updated method for the BUIP that incorporates the projected student career diversity through the implementation of multiple mixed cultures of microorganisms associated with different environments. This update can be utilized in any microbiology laboratory classroom. We maintained the learning objectives, including applying appropriate microbiological methods to analyze and interpret results, and effectively communicate scientific findings, while modifying the sample composition. Assessment of the modification demonstrated that upon completion of the BUIP, students felt that the project applied to their career and it did not take too much of their free time to complete.

Beef quality, biochemical attributes, and descriptive sensory scores of gluteus medius, biceps femoris, and tensor fasciae latae muscles subjected to combined tumbling and postmortem aging.

This study assessed how fresh beef tumbling without brine inclusion combined with aging would affect quality, biochemical attributes, and descriptive sensory scores of sirloin muscles. Paired gluteus medius (GM), biceps femoris (BF), and tensor fasciae latae (TFL) muscles from beef carcasses (n = 16) at 5 days postmortem were assigned to 0 or 120 min of tumbling, after which sections were aged 0 or 10 days. Tumbled GM (p < 0.001) and TFL (p < 0.01) muscles had increased objective tenderness compared to respective controls. Greater cook and initial purge losses were induced in all muscles with tumbling (p < 0.05), while thawing loss and purge loss with aging were similar (p > 0.05). Fragmentation of myofibrils was increased with tumbling and aging main effects (p < 0.001), although degradation of troponin T and desmin were primarily affected by aging only. In general, neither tumbling nor aging affected properties of collagen. Trained panelists assessed muscles aged 10 days for descriptive sensory scores including tenderness (myofibrillar, connective tissue, and overall), flavor (beef flavor identity, bloody/serumy, fat-like, liver-like, oxidized, umami, metallic, and sour), and juiciness (overall). Tumbled GM had greater myofibrillar tenderness than the control group (p < 0.05). Most sensory scores were unaffected by tumbling; however, tumbling increased oxidized and liver-like flavors of GM and TFL, respectively, as well as decreased overall juiciness of BF (p < 0.05). These findings indicate tumbling combined with postmortem aging can improve tenderness of certain sirloin muscles like GM, although some impairments to flavor and juiciness could also occur. PRACTICAL APPLICATION: The findings of this study are applicable to the beef industry to develop postharvest strategies to ensure sufficient tenderization of fresh beef sirloin muscles is achieved. However, the effectiveness of this process would differ between individual cuts, and minimizing possible impairments to flavor and juiciness would be critical.

Tumbling and subsequent aging improves tenderness of beef longissimus lumborum and semitendinosus steaks by disrupting myofibrillar structure and enhancing proteolysis.

Tenderness is an important sensory attribute to the overall eating experience of beef. Identifying novel methods to ensure consistent tenderness, especially in inherently tough cuts, is critical for the industry. This study investigated if tumbling without brine inclusion could be an effective method to improve the quality and palatability attributes of beef longissimus lumborum (LL) and semitendinosus (ST) steaks. Furthermore, interactions with postmortem aging were evaluated to determine how tumbling might affect protein degradation and muscle ultrastructure. At 5 d postmortem, pairs of LL and ST muscles from beef carcasses (n = 16) were bisected, vacuum packaged, and tumbled for 0, 40, 80, or 120 min. Sections were divided and subsequently aged an additional 0 or 10 d at 2 °C. Tumbling for any duration improved instrumental tenderness of LL (P < 0.001) but not ST (P > 0.05) steaks, regardless of aging time. Tumbling exacerbated moisture loss in both muscles shown by greater purge and cooking losses (P < 0.05). Myofibrillar fragmentation was induced through tumbling in both muscles (P < 0.001), which was supported by transmission electron microscopy images. Tumbling for 120 min followed by 10 d of aging resulted in less abundant intact troponin-T in both LL and ST (P < 0.05), as well as less intact desmin in ST (P < 0.05); however, calpain-1 autolysis was not affected by tumbling (P > 0.05). No effects of tumbling, aging, nor the interaction were found for the content and solubility of collagen (P > 0.05). Consumer panelists (n = 120/muscle) rated LL steaks tumbled for any duration higher for tenderness and overall liking compared to control steaks (P < 0.05). For ST, significant interactions were found for consumer liking of tenderness and juiciness. In general, tumbling without subsequent aging resulted in poorer juiciness than non-tumbled (P < 0.05), while at 10 d no differences in juiciness were found between treatments (P > 0.05). For ST steaks that were aged 10 d, 120 min of tumbling resulted in greater tenderness liking than non-tumbled steaks (P < 0.05). These results suggest that tumbling would result in myofibrillar fragmentation and may benefit the degradation of myofibrillar proteins; however, there would be negligible impacts on collagen. Accordingly, tumbling without brine inclusion alone may be sufficient to improve tenderness and overall liking of LL steaks, while combined tumbling with subsequent postmortem aging would be necessary to improve tenderness liking of ST.

Tenderness is a primary driver to the overall eating experience of beef. Postmortem aging is applied to improve beef tenderness through the activity of endogenous proteolytic enzymes; however, certain inherently tough cuts may not reach acceptable levels of tenderness through aging alone. This study investigated if tumbling in the absence of a brine solution, coupled with subsequent postmortem aging, would be an effective strategy to improve the quality and palatability attributes of fresh beef loin (longissimus lumborum; LL) and eye of round (semitendinosus; ST) steaks. Regardless of aging, tumbling for 40, 80, or 120 min improved instrumental tenderness of LL but not ST steaks. Consumer panelists rated tumbled LL steaks to be more tender with greater overall liking compared to those that were not tumbled. Tumbling alone was insufficient to affect consumer liking of tenderness of ST steaks, although tumbling combined with subsequent aging improved tenderness liking. The results supported that tumbling would physically disrupt and fragment the myofibrillar structure, which may aid in the degradation of myofibrillar proteins during postmortem aging.

Rapid detection and differentiation of Staphylococcus colonies using an optical scattering technology.

Staphylococcus species are a major pathogen responsible for nosocomial infections and foodborne illnesses. We applied a laser-based BARDOT (bacterial rapid detection using optical scattering technology) for rapid colony screening and detection of Staphylococcus on an agar plate and differentiate these from non-Staphylococcus spp. Among the six growth media tested, phenol red mannitol agar (PRMA) was found most suitable for building the Staphylococcus species scatter image libraries. Scatter image library for Staphylococcus species gave a high positive predictive value (PPV 87.5-100%) when tested against known laboratory strains of Staphylococcus spp., while the PPV against non-Staphylococcus spp. was 0-38%. A total of nine naturally contaminated bovine raw milk and ready-to-eat chicken salad samples were tested, and BARDOT detected Staphylococcus including Staphylococcus aureus with 80-100% PPV. Forty-five BARDOT-identified bacterial isolates from naturally contaminated foods were further confirmed by tuf and nuc gene-specific PCR and 16S rRNA gene sequence. This label-free, non-invasive on-plate colony screening technology can be adopted by the food industries, biotechnology companies, and public health laboratories for Staphylococcus species detection including S. aureus from various samples for food safety and public health management. Graphical abstract.