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Článek online

Determination of iodine and sodium content in fermented meat products purchased in the Czech Republic– a pilot study

Steinhauserová, Iva, 1960-
Autor Autorita University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Milk Hygiene and Technology
Řehůřková, Irena
Autor Autorita National Institute of Public Health - Center for Health, Nutrition and Food, Brno, Czech Republic
Ruprich, Jiří, 1954-
Autor Autorita University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Milk Hygiene and Technology National Institute of Public Health - Center for Health, Nutrition and Food, Brno, Czech Republic

Acta veterinaria Brno. 2014 ; 83 (3) : 273-277.

ISSN 0001-7213
Medvik
Zdroj

Iodine deficiency is still one of acute global public health problems. The best strategy to ensure its required amount in human population is salt fortification with potassium iodate or iodide. Food industry plays an important role in supporting good health status of consumers. Using iodized salt in meat production is not mandatory in the Czech Republic. The aim of this pilot study was to evaluate a group of salty meat products - fermented meats purchased in the Czech Republic in terms of iodine and sodium content. Totally 36 samples purchased in 9 major retail chains, produced in 9 different European countries were analyzed by spectrophotometric methods. As the results show, the use of iodinated salt was obvious only among Czech producers. The application of iodinated and marine salt does not mean that those products are a good source of iodine. Consumers should be more informed about iodine and sodium content in food. They should also be more aware about the health impact of high sodium intake. This pilot study compares iodine and sodium content in this type of meat products produced in different European countries but purchased in the Czech Republic.

Článek

Effects of high dietary levels of Se-enriched yeast on tissues selenium content and meat quality traits - a model study in rats

Neuro-endocrinology letters. 2010 ; 31 Suppl 2 () : 114-119.

Neuro-endocrinol. lett.
ISSN 0172-780X
Medvik
Zdroj

OBJECTIVES: The aim of the trial was to evaluate effects of high dietary levels of Se-enriched yeast on selenium concentrations in muscle and liver tissue and on the meat quality traits in rats. DESIGN: The experimental feed mixtures were fed to Wistar Albino rats for a period of 10 weeks. They differed in the dose and in the form of Se supplement. Supplemental dose of 0.3 mg.kg-1 of Se per one kilogram of feed was used in group I (n = 10, sodium selenite) and in group II (n = 10, Se-enriched yeast). Elevated dose 2 mg.kg-1 Se per one kilogram of feed was used in group III (n = 10, sodium selenite) and in group IV (n = 10, Se-enriched yeast). RESULTS: The use of elevated dietary Se level (2 mg.kg-1) in the form of sodium selenite did not increase lipid oxidation (malondialdehyde content) in muscles nor influenced meat quality traits. The use of elevated dietary Se level in the form of Se-enriched yeast resulted in higher Se muscle concentrations accompanied by increased of malondialdehyde content. The meat quality traits remained unaffected. CONCLUSION: High selenium concentrations in muscle produced by Se-enriched yeast were accompanied by elevated MDA levels, but it did not negatively influence meat quality traits.

MeSH
játra účinky léků metabolismus MeSH
kosterní svaly účinky léků metabolismus MeSH
krmivo pro zvířata MeSH
krysa rodu rattus MeSH
kvasinky MeSH
malondialdehyd metabolismus MeSH
maso MeSH
metabolismus lipidů účinky léků MeSH
modely u zvířat MeSH
potkani Wistar MeSH
selen metabolismus farmakologie MeSH
vztah mezi dávkou a účinkem léčiva MeSH
zvířata MeSH
Check Tag
krysa rodu rattus MeSH
ženské pohlaví MeSH
zvířata MeSH
Publikační typ
časopisecké články MeSH
práce podpořená grantem MeSH

Článek

PFGE and PCR/RFLP typing of Campylobacter jejuni strains from poultry

Nebola, Mojmír
Autor Autorita
Steinhauserová, Iva, 1960-
Autor Autorita

British poultry science. 2006 ; 47 (4) : 456-461.

Medvik
Zdroj

1. Pulsed-field gel electrophoresis (PFGE) and PCR-restriction fragment length polymorphisms of the flagellin gene (fla-RFLP) were used to analyse 92 poultry and 110 human strains of Campylobacter jejuni. 2. Among poultry strains, 11 fla-RFLP and 11 PFGE subtypes were found, while human strains could be divided into 23 fla-RFLP and 32 PFGE subtypes. Altogether, 31 fla-RFLP and 32 PFGE subtypes were found. 3. The results show that individual flocks in farms are mostly infected with a single C. jejuni clone, while during subsequent colonisation their genotypes altered. fla-RFLP and PFGE profiles in poultry and humans were identical in less than 6% of cases. The results found so far confirm previous findings that chicken meat does not represent as important a source of campylobacteriosis as was previously believed. 4. The typing of Campylobacter sp. forms the basis for an evaluation of the current state and risk assessment of various Campylobacter sp. sources in relation to humans. Examination of samples with only one method is insufficient for epidemiology studies, because apparently different clones identified with one method could originate from a single clone, which could be proved with the other method.