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48 Media-Informationen 2011 Anzeigenpreisliste Nr. 25 Gültig ab 1. 1. 2011 8 Zuschläge Farbe Normalfarbe nach Euroskala DIN 16539 je Sonderfarbe F 1.223,– Platzierung bindende Platzierungsvorschrift Zuschlag 20 % 9 Rubrikanzeigen (nicht rabattfähig) Stellenangebote pro mm /1-spaltig, einfarbig F 4,03* pro mm /1-spaltig, mehrfarbig F 4,64* Stellengesuche pro mm /1-spaltig, einfarbig F 2,50* An-/Verkäufe, pro mm /1-spaltig, einfarbig F 3,34 Versteigerungen usw. pro mm /1-spaltig, mehrfarbig F 3,84 Chiffregebühr Inland F 12,00 Ausland F 20,50 10 Sonderwerbeformen Banderole / Lesezeichen / siehe separate Preisliste und Post-It / Titelklappe Informationsblatt Sonderwerbeformen auf Seite 49 Fort-/Sonderdrucke auf Anfrage Promotionanzeigen auf Anfrage 11 Rabatte bei Abnahme innerhalb von 12 Monaten (Insertionsjahr) Malstaffel Mengenstaffel 3maliges Erscheinen 5 % 1 Seite (1000 mm) 10 % 6maliges Erscheinen 10 % 3 Seiten (3000 mm) 15 % 9maliges Erscheinen 15 % 6 Seiten (6000 mm) 20 % 12maliges Erscheinen 20 % 12 Seiten (12000 mm) 25 % Technische Zusatzkosten werden nicht rabattiert. 12 Kombinationen Anzeigen in Fleischwirtschaft und Fleischwirtschaft International werden gemeinsam rabattiert 13 Einhefter zweiseitig vierseitig sechsseitig Preise H 4.280,– H 8.560,– H 12.840,– Profile | Gesprächspartner Veranstaltungen afz | afz-journal Fleischwirtschaft Fleischwirtschaft International fleischwirtschaft.de + com AGBs P Benötigte Auflage 10.300 Exemplare einschl. Zuschuss. Bitte Informationsblatt Einhefter (S. 36) mit technischen Daten beachten. 14 Beilagen (nicht rabattfähig) lose eingelegt, Höchstformat 205 mm x 290 mm, lange Seite geschlossen. Muster vorab erforderlich! bis 20 g pro Tsd. H 250,– bis 25 g pro Tsd. H 260,– Höhere Gewichte auf Anfrage. Zusätzliche Postkosten entstehen bei Gegenständen ab 3mm Höhe. Teilbeilagen auf Anfrage (zzgl. einmalige Selektionsgebühr F 300,–) 15 Aufgeklebte Werbemittel auf Anfrage 16 Lieferanschrift für Positionen 13 bis 15 Societätsdruckerei, Westdeutsche Verlags- und Druckerei GmbH Warenannahme Akzidenz Kurhessenstraße 4 – 6, 64546 Mörfelden-Walldorf Liefervermerk „Für Fleischwirtschaft International, Ausgabe … /2011“ * Inklusiv vierwöchiger Präsenz im Online-Stellenmarkt von fleischwirtschaft.de
49 Media-Informationen 2011 1 Titelklappe 2 1. Maxi-Variante Titelklappe Vorderseite + Rückseite, jeweils außen und innen + U4 18.360,- € 2. Mini-Variante Titelklappe Vorderseite, außen und innen 6.325,- € Frenchcover Die Titelseite lässt sich von der Mitte aus nach links und rechts aufklappen 18.360,- € 3 Gate-cover Die Anzeigenseiten werden einmal von der 2. Umschlagseite auf geschlagen 18.360,- € Informationsblatt Sonderwerbeformen 1. 2. t: FLWI Ausgabe: 003 / 3 et Deadline: 05-07-2007 12:00 NAME: X001 LETZTE. AEND.: 30Aug2007 13 p2007 BINTZ Volume 22 D 42804 F Volume 22 2 usgabe: 003 / 3 Ressort: Aktu ne: 05-07-2007 12:00 X001 LETZTE. AEND.: 30Aug2007 13:07:56 BED.:a BINTZ Volume 22 Food law Journal for meat production duct d and meat processing Journal Jour for meat production Journal for meat production and meat Hygiene: Safe meat products appling clean room technology New “Hygiene Package” of the European Union 07:56 BED.:afrb ZE and meat processing logy ” 3/2007 Hygiene strategy No difference compared with fresh product Packaging Coding solutions for the meat industry Slaughtering Ritual slaughter of dromedaries Research & Development Effect of starter culture during Nham fermentation Hygiene: Safe meat products appling clean room technology Food law New “Hygiene Package” of the European Union D D 42804 42 F 3/2007 Hygiene strategy No difference compared with fresh product Packaging Coding solutions for the meat industry Slaughtering Ritual slaughter of dromedaries Research & Development Effect of starter culture during Nham fermentation t: FLWI Ausgabe: 003 / 3 set Deadline: 05-07-2007 12:00 NAME: X001 LETZTE. AEND.: 30Aug2007 13 p2007 BINTZ Volume 22 D 42804 F Editorial Health safety of foods requires integrated approach Dr. Ralf Lautenschläger reflecting on increasing role of hygiene t the end of June 2007 the 18-month well as chemical resistance guaranties for A transitional period, which was intend- safe products. Short news about how to ed to give the Member States of the Eu- check all these properties by analysing oxropean Union (EU), third countries and ygen, controlling and measuring package the affected branches of industry the op- volume complete this area. portunity of preparing for the new food and feed law requirements, was over. n a way many articles and news in Coming into force 1 January 2006 the IFLEISCHWIRTSCHAFT International reflect most fundamental, comprehensive and far- the necessity of thinking in hygienic catereaching change in the European food and gories. Taking the annual meeting of the feed law now takes effect equally for all INSCA (International Natural Sausage feed and food establishments. Casing Association), the pre- Due to the motto “from stasentation of the CMA (China ble to table” the new law Meat Association) including pursues an integrated ap- the invitation to the World proach and transfers full re- Pork Conference in Nanjing sponsibility to feed and food 2007 or the re-assessment of companies for the health BSE related risk of bovine in- safety of the foods and feeds testines by the EFSA (Europe- they produce and bring into an Food Safety Authority) – circulation. And the regula- they all show the raising globtion is also applying for all al shipping of meat and meat meat processors and suppli- products which requires a high ers merchandising with the standard in food safety and EU Member States. The pre- hygiene. Some of the scientific sentation of Irish beef farm- and research reports published ers to EU Commission officials, which is with this issue also deal with microbiolog- reflecting on the lack of effective controls ical aspects of fresh meat and meat prod- and standards in the Brazilian beef sector, ucts during processing. is one example of possible consequences (p. 10). ther papers highlight technological as Owell as nutritional properties of differ- inked and corresponding to this issue’s ent kinds of meat in dependence on proc- L focus topic on hygiene a detailed deessing and environmental conditions, rescription of the new EU “Hygiene packspectively. Authors indicated that slaughage” and its effects on food enterprises is terhouse conditions influence pH and tem- given. Furthermore, an interesting report perature decline curves of the carcasses on the implementation of clean room and thus the water holding capacity of technology in a meat processing and pack- pork. With respect to the nutritional value aging company is presented. This technol- of pheasants it was shown that there is a ogy may provide an important prerequi- difference between wild and farm animals. site to prevent microbiological, chemical Investigating the emulsifying properties of and physical recontamination and thus to turkey giblets it was concluded that some produce safe packaged meat products for are suitable to improve the product quali- the retail market and the consumer. Films ty of cooked wiener type sausages. And fi- and foils – the second topic focussed in nally, the influence of additives and ingre- this issue – also regard health safety of dients on the fermentation process – espe- foods. Only the combination of hygienic cially on the development of Salmonella processing and application of suitable spp. – of Nham, a Thai fermented meat, is packaging materials with special properties described. in terms of flexibility, oxygen barrier attributes, seal, bond and tensile strength as Fleischwirtschaft International 3/2007 Journal for meat production odduc and meat processing 4 Einklapper Titelseite mit Einklapper, mit und ohne Perforation 13.060,- € Profile | Gesprächspartner Veranstaltungen afz | afz-journal Fleischwirtschaft Fleischwirtschaft International fleischwirtschaft.de + com AGBs 5 6 Banderole 2-seitig bedruckbar 5.970,- € Post-It Platzierung ab Seite 5 2.825,- € 7 Lesezeichen + 1/1 Anzeigenseite Lesezeichen 1-seitig bedruckt, Platzierung auf einer 1/1 Anzeigenseite, mehrfarbig 2.000,- € (technische Kosten) + 5.999,60 € (Kosten für 1/1 Anzeigen seite, mehrfarbig) Bitte fordern Sie die vollständige Preisliste „Sonderwerbeformen“ an unter (069) 7595-1852 Volume 222 Journal Journ for meat production 3/2007 Hygiene strategy No difference compared with fresh product Packaging Coding solutions for the meat industry Slaughtering Ritual slaughter of dromedaries Research & Development Effect of starter culture during Nham fermentation Hygiene: Safe meat products appling clean room technology Food law New “Hygiene Package” of the European Union 48 | 49 rodukt: FLWI Ausgabe: 003 / peset Deadline: 05-07-2007 12:00 NAME: X001 LETZTE. AEND.: 30Aug200 7 BINTZ Volume 22 D 42804 F Volume 22 Volume 22 D 42804 F Journal for for meat mea meat t production and an and d meat processing processi processing ng 3/ 3/2007 3 2007 Hygiene strategy No difference compared with fresh product Packaging P Packaging k i Coding CCoding di solutions l ti for f the th meat t industry i d t Slaughtering Ritual slaughter of dromedaries Research & Development Effect of starter culture during Nham fermentation Hygiene: Safe meat products appling clean room technology Food law New “Hygiene Package” of the European Union p Journal for meat production and meat processing Journal for meat product 3 R 07 13:07:56 BED.:afrb ZE 3/2007 Hygiene strategy No difference compared with fresh product Packaging Coding solutions for the meat industry Slaughtering Ritual slaughter of dromedaries Research & Development Effect of starter culture during Nham fermentation Hygiene: Safe meat products appling clean room technology Food law New “Hygiene Package” of the European Union ction and meat processing 3 007 D 42804 F Microbiology Gram-negative bacteria a public health risk ber of 1.3x10 36 Fleischwirtschaft International 3/2007 5 , 4.1x104 , 6.8x103 , and 3.6x103 cfu/g, respectively in Table 4. Highest proteolytic activity was observed in P. putida under psychrotrophic conditions whereas P. acidovorans isolates showed no proteolytic activity (Tab. 5). Antibiotic susceptibility results of the isolates obtained from the raw minced meat are shown in Table 6. Discussion In this study, Pseudomonas performed in Turkey (ELMALI was the most dominant organism and YAMAN, 2005; TEKINSEN et followed by Acinetobacter. SAHA al., 1980). In this study, the mean and CHOPADE (2001) reported count of Enterobacteriaceae was similar results; 47 (47.96%) out similar to and the total mesophil- of 98 bacterial strains were Pseuic bacteria count was lower than domonas and 28 (28.57%) were those of KHALAFALLA and EL- Acinetobacter in 12 retail meat SHERIF, (1993). According to the samples. NORTJE et al. (1990) re- Turkish Food Codex 2000/5 ported that Pseudomonas spp. (Anonymous), maximum count comprised 37.2% of 1,265 psy- of total aerobe mesophilic bactechrotrophic microbial popularia in fresh minced meat has to be tions from meat and meat contact 5x10 surfaces, and Acinetobacter and Alcaligenes were isolated in 4.5% and 2.5%, respectively. In fresh meat samples, ERIBO and JAY (1985) found Acinetobacter in 14.6% (n=20), of which 16 were A. lwoffii and 4 were A. calcoaceticus isolates. However, in a study by GENNARI and LOMBAR- DI (1993), A. lwoffii (71.7%) and A. anitratum (24.1%) were reported as the frequent Acinetobacter species in food strains. With this investigation, P. fluorescens (biotype I, II) has been isolated as predominant species from Pseudomonas isolates. These biotypes of meat associated Pseudomonas fluorescens have been dealt with only a few studies (MOLIN and TERNSTROM, 1982). SHAW and LATTY (1984). P. fluorescens biotypes I and III were reported to exist in meat (MOLIN and TERNSTROM, 1982). SHAW and LATTY (1984) found P. fluorescens biotype I in 4% and P. fluorescens biotype II in 0.9% amongst 787 strains of Pseudomonas isolated from meat. Microbial growth The results of this work regarding total mesophilic bacteria and Enterobacteriaceae were lower than in the previous studies 6 cfu/g. So, presented results show that the total aerobe mesophilic bacteria counts in raw minced meat are within the acceptable limits. Psychrotrophic Enterobacteriaceae are widely distributed in meat and meat products, their existence indicates the possible presence of harmful bacteria (LINDBERG et al., 1998; O’BRIEN and MARSHALL, 1996). Some of the psychrotrophic Enterobacteriaceae may constitute a public health problem if present in large numbers (LINDBERG et al., 1998). According to this study, the mean amount of psychrotrophic Enterobacteriaceae was 3.6x103 cfu/g. This result correlates the results KHALAFALLA and EL-SHERIF’s, (1993). MOUSA et al., (1993) reported that the mean values for total mesophilic and Enterobacteriaceae were 7.2x108 5 4.3x10 cfu/g., respectively. UZUNLU and YILDIRIM (2003) reported that Pseudomonas spp. cfu/g. and could be isolated by 4.6x104 In the present study, 48% of the P.putida isolates had proteo- Tab. 4: Microbial counts (cfu/g) of the analysed microorganisms in minced lytic activity under psychro- meat samples (n±=±53; positive samples: 100% each) trophic conditions. The other Bacteria Count cfu/g (log10/ml) Pseudomonas species such as Min Max Mean P.fluorescens biotype I and P. flu- Total aerobe mesophile microorganisms (30 °C) 2.8x10 orescens biotype II showed proteolytic activity in 40% and 12% of the isolates, respectively. P.acidovorans isolates had no proteolytic effect (Tab. 5). GRIFFITH (1989) reported that P. fluorescens isolates showed proteolytic activity. In another study; BRAUN et al. (1999) also reported proteolytic activity of Pseudomonas fluorescens in raw and heated food. cfu/g in ground beef. The presence of Antibiotic resistance these bacteria indicates that gen- Antibiotic use may cause an ineral hygiene and especially the crease in antibiotic resistance not high level of aerobe mesophilic only in pathogenic bacterial count and Pseudomonas count strains but also in strains of endo- affect the shelf life of ground beef. genous flora of humans and animals. Multiresistant bacterial Proteolytic activity strains of animal origin may Proteolytic activity is impor- spread into human population eitant for the development of raw ther by direct contact or through meat texture and flavour (TOL- foods of animal origin. From re- DRA, 1998). However, extra-celsistant strains in the human inlular enzymes, especially protestine, genes coding for resistteases secreted by psychrotrophic ance to antibiotics can be trans- bacteria mostly Pseudomonas ferred to bacterial strains belong- species, are well-known causes of ing to natural microflora (BOspoilage in meat, milk and dairy GAARD and STOBBERINGH, 2000). products. Spoilage bacteria such Antibiotic resistance of Pseudo- as Pseudomonas are generally monas is critical especially when not harmful, but they will cause hospital infections are concerned, food to deteriorate or lose quality in which contamination with by getting mouldy, developing a meat may play a role. In recent bad odour, or feeling sticky on the years, Acinetobacter has outside (SIRAGUSA et al., 1998). emerged as an important nosoco- Pseudomonas in meat can also almial pathogen and it is one of the low for aerobical spoiling at re- most resistant bacteria to antifrigerator temperatures (GENNA- biotics and metals (DESHPANDE et RI et al., 1989; SAHA and CHO- al., 1993; GENNARI and LOMBAR- PADE, 2001). In addition, Acineto- DI, 1993). According to the prebacter play an important role in sent results, Pseudomonas, Aci- the spoilage of meat and foods netobacter and Alcaligenes spe- under various conditions (FRA- cies were mostly resistant to ZIER and WESTHOFF, 1995). amoxicillin, ampicillin and second generation cephalosporins Only P. acidovorans non-proteolytic whereas these bacteria were not Tab. 5: Proteolytic activities of Pseudomonas isolates from raw minced meat resistant to ceftriaxone, a third samples generation cephalosporin. This is Species Number of isolation Proteolysis at +4 °C comparable to the results of GENabs. % abs. % NARI and LOMBARDI, 1993, except P. fluorescens biotype I 12 40.0 10 40.0 for ceftriaxon resistance (Tab. 6). P. fluorescens biotype II 3 10.0 3 12.0 P. putida 14 46.7 12 48.0 Conclusion P. acidovorans 1 3.3 – – Total 30 25 Raw minced meat samples Source: CITAK and KAMANLI Fleischwirtschaft International 3/2007 were contaminated with food 2 (2.45) 5.5x106 (6.74) 1.3x105 (5.11) Total psychrotrophic microorganisms (4 °C) 1.2x102 (2.08) 8.5X105 (5.93) 4.1x104 (4.61) Total Enterobacteriaceae (30 °C) 1.0x102 (2.00) 6.8x104 (4.83) 6.8x103 (3.83) Total psychrotrophic Enterobacteriaceae (4 °C) 2.2x10 (1.34) 3.75x104 (4.57) 3.6x103 Aerobe mesophile counts within acceptable limits ans isolates tic activity sceptibility s obtained d meat are (3.56) Source: CITAK and KAMANLI Fleischwirtschaft International 3/2007 eudomonass performed rformed in Turkey (ELMALI t organism and nd YAMAN, 2005; TEKINSEN et acter. SAHAA all., 1980). In this study, the mean ) reportedd cou ount of Enterobacteriaceae was 7.96%) out similar to and the total mesophil- were Pseu- ic bacteria bac count was lower than 57%) were thosee t of KHALAFALLA and ELretail meat SHERI RIF, (1993). According to the (1990) re- Tu Turkis ish Food Codex 2000/5 monas spp. (An Anonyymous), maximum count 1,265 psy- of to total aaerobe mesophilic bactealpopularia in fres esh minced meat has to be meat contact 5x100 bacter and solated in ectively. In ERIBO and netobacter which 16 were A. calowever, in a d LOMBAR- 71.7%) and ) were rentAcinetood strains. on P fluo- 6 5 4.3x10 cfu/g., respectively. UZUNLU and YILDIRIM (2003) reported that Pseudomonas spp. cfu/g u/g. So, presented results show w that t the total aerobe mesophilic bact cteria counts in raw minced d mea eat are within the acceptable e limit its. Psychr hrotrop ophic Enterobacteriaceae arre wid idely distributed in meat and meat t pproducts, their existence ind ndicates tes the possible presence of harmful armful bacteria (LINDBERG et t al., 1998; O’BRIEN and MARSHALL, , 1996). Some of the psychrotrophic Enterobacteriaceae may constitute a public health problem if present in large could be isolated by 4.6x104 Total aerobe mesophile microorganisms g (30 °C) 2.8x10 orescens biotype II sho teolytic activity in 40% of the isolates, respective dovorans isolates had n lytic effect (Tab. 5). (1989) reported that P. cens isolates showed pr act ctivity. In another study et al. a (1999) also reporte lytic tic activity of Pseud fluor f orescens in raw an food. d cfu/g in ground beef. The presence of An Antibiot otic resistance these bacteria indicates that gen- Antib A ibiotic use may cau eral hygiene and especially the crea ease inn antibiotic resis high level of aerobe mesophilic only y in n pathogenic count and Pseudomonas count strainns but ut also in strains affect the shelf life of ground beef. genouus flor ora of humans mals. Muultiresistant Proteolytic activity strains s of aanimal orig Proteolytic activity is impor- spread into int human hu popu tant for the development of raw ther by di direct t contact c or meat texture and flavour (TOL- foods of animaal an origin. DRA, 1998). However, extra-celsistant straains in the hu lular enzymes, especially protestine, genes ge ccoding fo teases secreted by psychrotrophic ance to antibiootics an can b bacteria mostly Pseudomonas monas ferred to bacterial bacte strain species, are well-known ll-known caus causes of ing to natural nat microflo spoilage in meat, mea milk lk and ddairy airy GAARD and STOBBERING products. s. Spoilage bacteria ba such Antibiotic resistance of as Pseud Pseudomonas are generally monas is critical especia not harmful, but they will cause hospital infections are co food to deteriorate or lose quality in which contaminati by getting mouldy, developing a meat may play a role. bad odour or feeling sticky on the years Acinetobacte 2 (2.45) 5.5x106 (6.74) 1.3x105 (5.11) Total psychrotrophic microorganisms g (4 °C) 1.2x102 (2.08) 8.5X105 (5.93) 4.1x104 (4.61) Total Enterobacteriaceae (30 °C) 1.0x102 (2.00) 6.8x10 x104 (4 (4.83) 83) 6.8x103 (3.83) Total psychrotrophic Enterobacteriaceae (4 °C) C) 2.2x1 2.2x10 (1.34) 3.75x10 .75x104 (4 (4.57) 5 3.6x103 (3.56 56) Source: CITAK and KK KAMA AMANLI Fleischwirtschaft International 3/2007 P
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