Login | DPI Staff queries on depositing or searching to era.daf.qld.gov.au

Thermo-alkaline Treatment as a Practical Degradation Strategy To Reduce Indospicine Contamination in Camel Meat

Share this record

Add to FacebookAdd to LinkedinAdd to XAdd to WechatAdd to Microsoft_teamsAdd to WhatsappAdd to Any

Export this record

View Altmetrics

Tan, E. T. T., Yong, K. W. L., Wong, S.-H., D’Arcy, B. R., Al Jassim, R., De Voss, J. J. and Fletcher, M. T. (2016) Thermo-alkaline Treatment as a Practical Degradation Strategy To Reduce Indospicine Contamination in Camel Meat. Journal of Agricultural and Food Chemistry, 64 (44). pp. 8447-8453. ISSN 0021-8561

Full text not currently attached. Access may be available via the Publisher's website or OpenAccess link.

Article Link: http://dx.doi.org/10.1021/acs.jafc.6b03499

Abstract

Ingestion of indospicine-contaminated camel and horse meat has caused fatal liver injury to dogs in Australia, and it is currently not known if such contaminated meat may pose a human health risk upon dietary exposure. To date, indospicine-related research has tended to focus on analytical aspects, with little information on post-harvest management of indospicine-contaminated meat. In this study, indospicine degradation was investigated in both aqueous solution and also contaminated meat, under a range of conditions. Aqueous solutions of indospicine and indospicine-contaminated camel meat were microwaved (180 °C) or autoclaved (121 °C) with the addition of food-grade additives [0.05% (v/v) acetic acid or 0.05% (w/v) sodium bicarbonate] for 0, 15, 30, and 60 min. An aqueous sodium bicarbonate solution demonstrated the greatest efficacy in degrading indospicine, with complete degradation after 15 min of heating in a microwave or autoclave; concomitant formation of indospicine degradation products, namely, 2-aminopimelamic and 2-aminopimelic acids, was observed. Similar treatment of indospicine-contaminated camel meat with aqueous sodium bicarbonate resulted in 50% degradation after 15 min of heating in an autoclave and 100% degradation after 15 min of heating in a microwave. The results suggest that thermo-alkaline aqueous treatment has potential as a pragmatic post-harvest handling technique in reducing indospicine levels in indospicine-contaminated meat.

Item Type:Article
Business groups:Biosecurity Queensland
Subjects:Science > Invasive Species > Animals
Animal culture
Veterinary medicine > Veterinary toxicology
Live Archive:19 Jan 2017 02:53
Last Modified:03 Sep 2021 16:50

Repository Staff Only: item control page