Genetic diversity and population structure of Synthesium pontoporiae (Digenea, Brachycladiidae) linked to its definitive host stocks, the endangered Franciscana dolphin, Pontoporia blainvillei (Pontoporiidae) off the coast of Brazil and Argentina.

Pontoporia blainvillei (Gervais and d'Orbigny, 1844) is an endangered small cetacean endemic to South America with four Franciscana Management Areas (FMA) recognized as different population stocks. The role of the intestinal parasite Synthesium pontoporiae (Digenea: Brachycladiidae) as a possible biological marker to differentiate P. blainvillei stocks was evaluated using nuclear and mitochondrial DNA markers. Internal transcribed sequence 1 and 2 (ITS1 and ITS2) regions of S. pontoporiae did not show intraspecific variability. The mitochondrial NADH dehydrogenase subunit 3 (ND3) and cytochrome oxidase subunit I (COI) gene sequences suggested lack of population structure in S. pontoporiae and population expansion. The apparent panmixia of S. pontoporiae may be due to the high mobility of one or more of its intermediary hosts. Alternatively, it may be due to the small sample size. This result is incongruent with the previously proposed FMA.

Antimicrobial resistance among Campylobacter spp. strains isolated from different poultry production systems at slaughterhouse level.

The aim of the current work was to evaluate the prevalence and antimicrobial susceptibility of Campylobacter spp. isolated from different chicken production systems at the slaughterhouse level. Chicken sampling at slaughterhouse was performed for cecum, carcass, and breast meat from flocks of organic (n = 6), extensive indoor (n = 14), and intensive production (n = 14), totaling 34 ceca pools, 64 neck skin pools, and 132 breasts, representing 96,386 chickens. A collection of 167 strains were identified as Campylobacter coli (n = 85) and Campylobacter jejuni (n = 82) and were tested for susceptibility to 11 antimicrobial agents by the disk diffusion method. The frequency of Campylobacter in chicken samples from different production systems was between 79 and 100%. Campylobacter isolated from all origins were resistant to the fluoroquinolones studied (80-98%). However, for ciprofloxacin and ofloxacin, the Campylobacter isolates from extensive indoor chicken were significantly (P < 0.05) less resistant (77 and 58%) than that from organic (97 and 91%) and intensive production (96 and 95%). A high probability of tetracycline resistance occurrence was also found for the Campylobacter spp. tested (58% for C. jejuni and 76% for C. coli). A more frequent profile of multidrug resistance was noticed for isolates from intensive and organic production than for extensive indoor production. These results reinforce the need of efficient strategy implementation to control and reduce Campylobacter in chickens at production and slaughter levels, and the necessity to reduce the use of antimicrobials in poultry sector.

Resistance exercise acutely enhances mesenteric artery insulin-induced relaxation in healthy rats.

AIMS: We evaluated the mechanisms involved in insulin-induced vasodilatation after acute resistance exercise in healthy rats. MAIN METHODS: Wistar rats were divided into 3 groups: control (CT), electrically stimulated (ES) and resistance exercise (RE). Immediately after acute RE (15 sets with 10 repetitions at 70% of maximal intensity), the animals were sacrificed and rings of mesenteric artery were mounted in an isometric system. After this, concentration-response curves to insulin were performed in control condition and in the presence of LY294002 (PI3K inhibitor), L-NAME (NOS inhibitor), L-NAME+TEA (K(+) channels inhibitor), LY294002+BQ123 (ET-A antagonist) or ouabain (Na(+)/K(+) ATPase inhibitor). KEY FINDINGS: Acute RE increased insulin-induced vasorelaxation as compared to control (CT: Rmax=7.3 ± 0.4% and RE: Rmax=15.8 ± 0.8%; p<0.001). NOS inhibition reduced (p<0.001) this vasorelaxation from both groups (CT: Rmax=2.0 ± 0.3%, and RE: Rmax=-1.2 ± 0.1%), while PI3K inhibition abolished the vasorelaxation in CT (Rmax=-0.1±0.3%, p<0.001), and caused vasoconstriction in RE (Rmax=-6.5 ± 0.6%). That insulin-induced vasoconstriction on PI3K inhibition was abolished (p<0.001) by the ET-A antagonist (Rmax=2.9 ± 0.4%). Additionally, acute RE enhanced (p<0.001) the functional activity of the ouabain-sensitive Na(+)/K(+) ATPase activity (Rmax=10.7 ± 0.4%) and of the K(+) channels (Rmax=-6.1±0.5%; p<0.001) in the insulin-induced vasorelaxation as compared to CT. SIGNIFICANCE: Such results suggest that acute RE promotes enhanced insulin-induced vasodilatation, which could act as a fine tuning to vascular tone.

Nutritional evaluation of the lipid fraction of Iberian red deer (Cervus elaphus hispanicus) tenderloin.

The meat lipid fraction of psoas major muscle from 20 adult (10 males and 10 females) feral Iberian red deer (Cervus elaphus hispanicus) was characterized by quantification of total fat, total cholesterol, vitamin E and fatty acid (FA) composition, including detailed trans octadecenoate isomers and conjugated linoleic acid (CLA) isomeric profile. The total lipid content revealed a very lean meat (0.99 g/100g of meat), with total cholesterol content averaging 55.6 mg/100g of muscle. The FA profile displayed a very high PUFA level for ruminant meat (30.2g/100g FA). The 18:2 cis-9,trans-11 content was fairly low (0.26% of total FA) compared with other ruminant meats. The comparison of stags and hinds showed more similarities than differences. Nevertheless, hinds displayed superior contents of α-tocopherol and trans MUFA and a better n-6/n-3 ratio than stags.

Biogenic amine formation in turkey meat under modified atmosphere packaging with extended shelf life: Index of freshness.

The aim of this study was to evaluate the effect of modified atmosphere packaging (MAP) on biogenic amine production in turkey meat according to its shelf life period, determining an index of freshness. Sliced meat samples of different meat quality categories (according to color and pH24) were individually packaged under aerobiosis (aerobic package) and in 6 different modified atmospheres containing different gas mixtures: MAP1, 50% N2/50% CO2; MAP2, 0.5% CO/50% CO2/49.5% N2; MAP3, 50% Ar/50% N2; MAP4, 0.5% CO/80% CO2/19.5% N2; MAP5, 100% N2; and MAP6, 50% Ar/50% CO2. All samples were stored at 0 ± 1°C in the dark for between 12 and 25 d. Meat samples packaged in aerobic packaging were analyzed for their microbial and physicochemical characteristics on d 0, 5, and 12 of storage, and then extended to 19 and 25 d when samples were under MAP. The production of biogenic amines analyzed in turkey meat increased over time. The values of putrescine, cadaverine, and tyramine increased significantly (P < 0.05) during storage time in samples packaged under aerobiosis, MAP3, and MAP5. Histamine was not detected in turkey meat packaged under study conditions, or when present, the levels were below the limit of quantification (1.03 mg/kg). Tyramine in turkey meat under MAP was not the best amine indicator of meat deterioration, with cadaverine being suggested instead, or the sum of the amines putrescine, cadaverine, and tyramine, to characterize and quantify meat freshness. After 25 d of storage, the meat packaged under MAP with a mixture containing a higher concentration of CO2 and with CO was the one with a lower index value (11.36 mg/kg), although not significantly different from the indices provided by the meat packaged with MAP1, 2, and 6.

Gas mixtures approach to improve turkey meat shelf life under modified atmosphere packaging: the effect of carbon monoxide.

Gas mixtures with CO have been applied to beef and pork meat, but no data have been reported regarding their application to poultry meat. The aim of this study was to evaluate the effect of an anaerobic gas mixture with CO on the growth of spoilage flora, color, and lipid oxidation stability of turkey meat under modified atmosphere packaging (MAP) stored at 0°C. Sliced meat samples were individually packaged under aerobiosis (aerobic packaging) and in 4 different modified atmospheres containing different gas mixtures: MAP 1, 50% N(2) and 50% CO(2); MAP 2, 0.5% CO, 50% CO(2), and 49.5% N(2); MAP 3, 0.5% CO, 80% CO(2), and 19.5% N(2); and MAP 4, 100% N(2). All the samples were stored at 0 ± 1°C in the dark for 12 to 25 d. Meat samples packaged in aerobic packaging were analyzed for their microbial and physicochemical characteristics on d 0, 5, and 12 of storage, which was extended to 19 and 25 d when samples were under MAP. For meat packaged with MAP 3, the total mesophilic and psychrotrophic counts were significantly lower (P < 0.001) than those observed in condition MAP 1. The introduction of CO, added to a higher concentration of CO(2), inhibited microbial flora in general, with particular action on Brochothrix thermosphacta. In terms of microbial quality, the shelf life of turkey meat under the MAP study conditions was longer than that of meat in aerobic packaging (5 d): 12 d for mixture MAP 4, 19 d for MAP 1 and MAP 2, and 25 d for MAP 3. Only MAP 4 without CO(2) or CO prevented lipid oxidation of the meat. The presence of CO in anoxic gas mixtures with CO(2) for turkey meat under MAP was useful, giving the bright pink color preferred by consumers without leading to the appearance of undercooked meat.

Nutritional evaluation of the lipid fraction of feral wild boar (Sus scrofa scrofa) meat.

Consumer increasing demand for wild boar meat and scarceness of data on its lipid fraction justified this study. The psoas major muscle collected from 25 feral wild boars was used to quantify the total lipid, total cholesterol, fatty acid (FA) profile, and vitamin E homologues. Intramuscular fat and total cholesterol contents averaged 4.64 g/100g of meat and 56.9 mg/100g of meat, respectively. No differences were found in FA composition between groups, except for 20:5n-3 that was higher in youngsters. All groups presented small concentrations of rumenic acid in meat (CLA; 0.24% of total FA). FA profile showed considerable resemblance with pork, while the vitamin E profile is marked by high concentrations of both alpha- (17.4 ± 3.3 µg/g meat) and gamma-tocopherols (2.6 ± 1.3 µg/g meat) and by the presence of other vitamin E homologues not previously reported in wild boar meat.

Antibiotic resistance and virulence factors among Enterococci isolated from chouriço, a traditional Portuguese dry fermented sausage.

Enterococci are ubiquitous microorganisms, found as part of the normal intestinal microbiota of many animals. They can be present in food products, for example, the Portuguese dry fermented sausage chouriço. Twenty enterococci were isolated from chouriço in two processing units; after identification and typification by conventional-molecular methods, the isolates were screened for virulence factors and antibiotic resistance. Identification allocated all enterococci to the species Enterococcus faecalis, and PCR fingerprinting demonstrated that each isolate was specific to the processing unit and chouriço from which it was recovered. Regarding the screening for virulence factors, 1 strain produced cytolysin and 4 were gelatinase positive, but none produced lipase. The ace gene was detected in 1 enterococci, ebpABC and efaA(fs) in 16 isolates each, esp in 3, fsrB in 5, gelE in 7, and cylA in 1. A multiresistant phenotype was observed in 8 isolates, 6 belonging to factory A. The antibiotic resistance gene ere(B) was detected in 9 enterococci, whereas the genes tet(M), aac(6')-Ie-aph(2''), and vanA were detected in 8 isolates each. As some of the E. faecalis chouriço isolates present a multiresistant profile and harbor virulence and/or resistance genes, to assess further the safety of Portuguese dry sausages, a larger number of products and processing units must by analyzed.

The effect on turkey meat shelf life of modified-atmosphere packaging with an argon mixture.

There is a lack of knowledge related to the action of Ar on microbial development and prevention of oxidation when applied to raw meat under modified-atmosphere package (MAP). The aim of this study was to evaluate the effect of an anaerobic gas mixture with Ar on spoilage flora growth, color, and lipid oxidation stability of turkey meat under MAP stored at 0 degrees C. Breast muscles samples were collected on different working days from turkey carcasses (BUT9 and BIG6), fast-cooled in a tunnel (-2 degrees C, 2 m.s(-1), 90% RH) for 2 h and selected to be deboned according current practices in industrial slaughterhouses. The breasts were cut into slices that were individually packaged under aerobiosis (P0) and in 4 different modified atmospheres containing different gas mixtures as (P1) 100% N2, (P2) 50% Ar-50% N2, (P3) 50% Ar-50% CO2, and (P4) 50% N2-50% CO2. All samples were stored at 0+/-1 degrees C in the dark for between 12 and 25 d. Meat samples packaged in P0 were analyzed for their microbial and physicochemical characteristics on d 0, 5, and 12 of storage and then extended to 19 and 25 d when samples were under MAP. The microbial shelf life period extension of MAP sliced turkey meat compared with aerobic packaging (5-d shelf life) is 1 wk more for P1 and P2 mixtures, 2 wk for P4, and 3 wk for P3. The Ar-CO2 mixture was more efficient in delaying flora development than CO2-N2 with 1 log difference on the 25th day of storage, for total psychrotrophic counts, total anaerobic counts, and Brochothrix thermosphacta. The presence of Ar on gas mixtures did not seem to have any additional protective effect on lipid turkey meat oxidation.

Spoilage of light (PSE-like) and dark turkey meat under aerobic or modified atmosphere package: microbial indicators and their relationship with total volatile basic nitrogen.

1. The aim of this work was to evaluate the shelf life of turkey meat from different colour categories (Pale, Soft and Exudative (PSE)-like), intermediate and dark), packaged under aerobic or modified atmosphere (MAP) conditions; also to establish a relationship between microbial quality and total volatile basic nitrogen (TVB-N), evaluating its capacity for shelf life determination. 2. Breasts were selected according to luminance (L*) and pH(24): L >/= 51 and pH < 5.8 for light colour, 43 < L < 51 for intermediate colour, L 5.8 for dark colour. Sliced meat was packaged under aerobic or MAP conditions with 50% N(2) and 50% CO(2), then stored in the dark at 0 +/- 1 degrees C for periods of 12 or 25 d. Meat under aerobic conditions was evaluated for microbiological characteristics and TVB-N on d 0, 5 and 12. This evaluation was extended to include d 19 and 25 when samples were under MAP conditions. 3. The dark meat group after 12 d of storage in aerobiosis presented significantly higher plate counts of aerobic mesophilic, psychrotrophic micro-organisms and higher TVB-N than other meat colour categories. The shelf life of turkey meat under MAP was one week longer for intermediate and light colour meat (20 d) than for dark meat. TVB-N values of 20 to 30 mg NH(3)/100 g turkey meat correspond to advanced spoilage stages. We proposed 14 mg NH(3)/100 g as the limit of freshness acceptability for turkey meat. 4. TVB-N was an indicator of turkey meat microbial spoilage but was not a suitable early predictor for microbial spoilage and in particular for turkey meat stored under MAP conditions because counts of micro-organisms were moderately correlated (Pseudomonas spp. and Enterobacteriaceae) with this index, as they were inhibited by MAP gas mixture and storage temperature used in the present study.

Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço).

Potassium sorbate (PS), sodium benzoate (SB) and methyl p-hydroxybenzoate (MHB) were investigated as surface treatments for their ability to inhibit the growth of 18 isolates of spoilage and pathogenic bacteria from two types of Portuguese dry smoked sausages (Chouriço). MHB significantly inhibited the growth rate of 12 of the isolates (p<0.05) whereas no effect was observed for four isolates of lactic acid bacteria, identified as Enterococcusfaecium, Pediococcusacidilactici and Lactobacilluscurvatus, and two isolates identified as Clostridiumaminovalericum and Staphylococcusepidermidis. PS and SB had less influence on the bacterial growth rates. It was concluded that MHB can be applied as surface treatment to improve the stability and safety of the product along shelf life period in modified atmosphere package.

Incidence of pectoralis major turkey muscles with light and dark color in a Portuguese slaughterhouse.

Turkey meat and processed products are very popular in Portugal. However, no studies have been made to assess turkey meat quality. The main objective of this study was to evaluate the quality of turkey breast meat in a Portuguese slaughterhouse, differentiating it to obtain better industrial management, performance, and consumer contentment. Nine hundred and seventy-seven male turkeys (from 16 to 20 wk old) from different flocks (BUT 9 and BIG 6) were evaluated to assess meat quality. Turkeys were slaughtered on different days, electrically stunned (225 V/3 s), and scalded in a vertical water bath at 81 degrees C/5 min. On the slaughter line, the pH and temperature were measured on the pectoralis muscle 15 min postmortem. The carcasses were fast-cooled in a tunnel (-2 degrees C/2 m.s(-1)/90% RH) for 2 h and kept in a refrigeration chamber (0 degree C/85% RH) until deboning (approximately 24 h postmortem). Color and pH 24 h postmortem (pH(24)) were measured on the pectoralis major muscle after carcass deboning. Pectoralis major muscles were selected according to criteria used by Barbut (1996) and drip loss, cooking loss, and total pigments analysis were performed on 67 different sliced meat samples. Muscles classified by pH decline rate, called rapid glycolytic, did not present final quality characteristics that could relate them with pale, soft, and exudative- (PSE) like meat, because there was no relationship between pH 15 h postmortem and lightness (L*), drip loss, or cooking loss. The differences, founded on physicochemical characteristics within pectoralis major muscles, allowed us to establish a criteria of turkey meat quality for dark and PSE-like meat, with L* < or = 44 and pH(24) > or = 5.8 and L* > or = 50 and pH(24) < 5.8, respectively. Based on criteria, the studied population presented 8.1% of carcasses with PSE-like muscles and 12.1% with dark muscles. The association of pH(24) and L* as criteria classification can be useful to classify turkey meat quality.

Peritoneal catheter extrusion through the scrotal sac: case report

Peritoneal catheter extrusion throught the scrotal sac: the extrusion of a peritoneal catheter throught the scrotal bolsa following ventriculoperitoneal shunt is unconmmon. The authors report a case of peritoneal catheter extrusion through the scrotal sac a 5-month-old child, with excellent outcome.

Gastrointestinal parasites and prey items from a mass stranding of false killer whales, Pseudorca crassidens, in Rio Grande do Sul, Southern Brazil.

The gastrointestinal tract of 14 false killer whales, 6 males and 8 females, stranded in June 1995 in southern Brazil, with total standard lengths from 338 to 507 cm, were analysed for endoparasites and food items. A pregnant female had a male foetus of 77.5 cm. Parasites were found in all 14 false killer whales. The nematode Anisakis simplex (Rudolphi, 1809) was found in the stomach of 57% of the animals and the acanthocephalan Bolbosoma capitatum (Linstow, 1889) Porta, 1908 was present in the intestine of all specimens and showed densities up to 600 m-1. An unidentified cestode (Tethrabothridae) was found also in the intestines of 14% of the individuals. The high infections of B. capitatum and A. simplex were not directly related with the cause of death. In the stomachs of four females, beaks of at least eight specimens of the oceanic and epipelagic species Ommastrephes bartramii (Lesueur, 1821) were found, with mantle lengths ranging from 189.8 to 360.9 mm. The distribution of O. bartramii in the coast of Rio Grande do Sul is consistent with false killer whales feeding in continental shelf waters.

Gastrointestinal parasites and prey items from a mass stranding of false killer whales, Pseudorca crassidens, in Rio Grande do Sul, Southern Brazil

The gastrointestinal tract of 14 false killer whales, 6 males and 8 females, stranded in June 1995 in southern Brazil, with total standard lengths from 338 to 507 cm, were analysed for endoparasites and food items. A pregnant female had a male foetus of 77.5 cm. Parasites were found in all 14 false killer whales. The nematode Anisakis simplex (Rudolphi, 1809) was found in the stomach of 57 percent of the animals and the acanthocephalan Bolbosoma capitatum (Linstow, 1889) Porta, 1908 was present in the intestine of all specimens and showed densities up to 600 m-1. An unidentified cestode (Tethrabothridae) was found also in the intestines of 14 percent of the individuals. The high infections of B. capitatum and A. simplex were not directly related with the cause of death. In the stomachs of four females, beaks of at least eight specimens of the oceanic and epipelagic species Ommastrephes bartramii (Lesueur, 1821) were found, with mantle lengths ranging from 189.8 to 360.9 mm. The distribution of O. bartramii in the coast of Rio Grande do Sul is consistent with false killer whales feeding in continental shelf waters