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... the products subjected to recall include: country morning garlic sausage ring which comes in 1kg with upc 0 57316 08493 4 10 and best buy dates 10 se 03, 10 se 10, 10 se 14, 10 se 15; olympic fine meats ukrainian garlic sausage weights ranging between 1kg and 1 ... the other products include olympic fine meats ukrainian garlic sausage which are sold at deli counters with best before dates upto august 10, 2010 ... all the recalled products bear est 69b ... these ready-to-eat cooked meat products may have been sold pre-packaged under the brands listed above ... these products have been distributed in british columbia, alberta, saskatchewan, manitoba, thunder bay, ontario, kenora, ontario and moose factory, ontario ... the manufacturer, maple leaf consumer foods, mississauga, ontario has recalled the affected products from the marketplace

... it has been well documented that undercooking meat can cause a variety of food borne diseases ... the true culprit is charred meat, the portion of the meat that`s essentially turned into charcoal due to overheating ... scientists found that charred meat produces a compound called phip, which has been shown to cause various types of cancers in rats ... if this isn`t bad enough, other evidence suggests that phip isn`t the only malignant compound that`s produced when meat is charred ... cut the fat - not only does trimming the fat off meat reduce saturated fat content, it also greatly reduces the likelihood of pah compounds forming ... remove charred meat portions from the meat before serving or eating ... marinade meat - marinating does mean extra preparation, but scientists believe that the ingredients in marinades act as a sort of shield for the meat, reducing the chances of carcinogenic compounds forming significantly ... avoid cross contamination - the easiest way to avoid this is to use two different plates when handling food: one plate for raw meat, another plate for cooked meats ... the same standard should apply for cutting raw and cooked meat products (i ... exercise portion control - the thicker the meat, the longer it takes to cook thoroughly ... keep a thermometer handy - judging whether or not meat is cooked thoroughly enough shouldn`t be done just by examining its inner color ... department of health advises that chicken should be cooked to at least 165 degrees, hamburger to 160 degrees, pork to 150 degrees and hot dogs to at least 140 degrees ... steak should be cooked to 145 degrees for medium rare and 160 degrees for medium

... in processed meat products, for example, salt is involved in activating proteins to increase water-binding activity, improves the binding and textural properties of proteins, helps with the formation of stable batters with fat, and also extends shelf-life with its anti-microbacterial effects ... study details the purac study formulated six cooked meat products with differing levels of sodium chloride and the purasal ingredient, including a normal salt product, salt reduction by 20 and 40 per cent with 2 or 3 per cent purasal, or 40 per cent salt reduction and no added purasal ... the meats were subsequently exposed to two lactobacillus sakei strains and a leuconostoc mesenteroides strain, all of which are linked to meat spoilage ... for the meat formulated to contain 40 per cent less salt, but with no other added ingredients, the shelf-life was decreased by about four days, said the researchers ... “in addition, the processed meat products with the reduced salt containing purasal opti ... source: international journal of food science and technology 2009, volume 44, pages 337-341 "reducing salt intake from meat products by combined use of lactate and diacetate salts without affecting microbial stability" authors: f

... a new study claims a combination of potassium lactate and sodium diacetate can reduce salt intake from cooked meat products without affecting microbial stability ... but food manufacturers also have to consider the impact on microbiological safety when making formulation changes to controlling factors such as salt in specific products; salt in foods both reduces water activity and inhibits growth of food poisoning and spoilage organisms ... objective the objective of the study by belgian researchers, which was published in the international journal of food science and technology , was to determine the combined effect of lowering the salt content and adding a mixture of potassium lactate and sodium diacetate on the shelf life of a sliced and pre-packaged model cooked meat product that had been manufactured on a semi industrial scale ... according to the authors, lactic acid bacteria (lab) are the bacteria that are responsible for the spoilage of refrigerated cooked meat products under vacuum and modified atmosphere, and as a result, the shelf life evaluation of the product used in the study comprised a challenge test employing a lab cocktail ... the researchers said that the model cooked meat product was an imitation of cooked ham as it had a similar recipe ... form pd 4 - a potassium lactate and sodium diacetate mixture supplied by purac biochem – were added to the model meat product, which was then sliced to a thickness level of two to three mm, inoculated with the spoilage organisms, and packaged under a modified atmosphere ... results the authors said they found that the use of the lactate/diacetate mixture enabled a 40 per cent reduction of the salt content in the cooked meat ... moreover, they said that in spite of the reduced salt content, the shelf life was significantly increased, and the processed meat products were also acceptable from a sensory point of view ... source: international journal of food science and technology, vol 44, issue 2 published online ahead of print title: reducing salt intake from meat products by combined use of lactate and diacetate salts without affecting microbial stability authors: f

... nitrite salts (also known as sodium nitrite) have traditionally been used to cure cooked meat products and fine paste sausages ... nitrites are added to meat to retard rancidity, stabilise flavour, and establish the characteristic pink colour of cured meat ... despite such reports, the processed meat industry does remain under pressure from some quarters to reformulate in order to reduce or remove nitrites from its products ... indeed, many meat products are already labelled as 'no nitrite added', 'without added nitrite' or even 'nitrite free' ... study details the tehran-based researchers formulated sausages with 55 or 70 per cent meat and added annatto as a replacement for 20, 40, 60, 80 and 100 per cent nitrite

... nitrites are added to meat to retard rancidity, stabilise flavour, and establish the characteristic pink colour of cured meat ... however, observational studies, including data from the third national health and nutritional examination survey (nhanes) on 7,352 subjects over the age of 45, have suggested that increased consumption of nitrites from cured meat could increase the risk of lung disease ... " nitrite salts (also known as sodium nitrite) have traditionally been used to cure cooked meat products and fine paste sausages ... coupled with the concerns over lung health, ingredient suppliers now offer alternatives to the meat industry

... nitrite salts (also known as sodium nitrite) have traditionally been used to cure cooked meat products and fine paste sausages ... moreover caroline de lamarlière, european food protection meat industry manager, pointed out that use of the cultures to make cooked meats with an appealing and stable colour does not require investment in new utilities or changes to processing conditions ... as for the studies that put a question mark over nitrites' safety, scientists reported in the american journal of respiratory and critical care medicine ( 15 april 2007, volume 175, pages 798-804 ) earlier this year that c onsuming more than 14 or more cured meat products per month was associated with a 93 per cent increase in chronic obstructive pulmonary disease ... the nitrite content of cured meat has been proposed to be behind the observations

... it also asks the fsa to look at whether the local authority correctly applied current legislation in relation to the closure of a meat processing plant owned by john tudor and son ... john tudor cooked meat processor had to fight in court to reopen after it was closed down in the wake of an outbreak of e ... previously, in september, spokesman calyn williams disputed claims by the uk's food standards agency that the firm's cooked meat products led to the infection of 161 people, many of them school children, with e coli 0157 ... also in september a spanish cooked chicken processor owned by nutreco was fined €600,000 by the country's food regulator for not providing enough information about the ingredients and production of the cooked chicken during previous inspections by health officials

... with the establishment of a common health certificate for food and feed products entering the eu, imports would also face less red tape under the new rules ... the agencies include the meat hygiene service, the veterinary medicinesdirectorate, the pesticides safety directorate and the dairy hygiene inspectorate ... in addition, they will have to present these products at specific ports that have been designated specially to deal with particular 'high risk' products ... the products themselves will be subject to an increased level of checks in much the same way as products covered by the eu's emergency safeguard measures ... the european commission has not yet issued any proposals on designating what the high risk products would be ... john tudor & sons, which supplied schools, retirement homes and retail outlets, has been closed down since the firm's cooked meat products were linked to the infection of 161 people, many ofthem school children, with e coli 0157 ... an investigation into whether the firm's practices and products actually caused the outbreak is underway

... the pathogen hit the headlines in the uk in recent weeks after authorities ordered uk cooked meat processor john tudor and son to withdraw its products from the market ... the move followed claims by the food standards agency that the firm's cooked meat products had led to the infection of 56 school children with e ... " the wales-based company supplies cooked and fresh meats to schools and other public sector institutions, such as old age homes ... while ground beef was the most common source of outbreaks, other sources including dairy products, drinking water and animal contact, were also significant