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This study presents the results related to changes in aw value and bacteriological status of fermented sausages during maturation without and with added starter culture, stuffed into a narrower and wider casing. Values of aw of narrower and wider diameter sausages with and without added starter cultures decreased during ripening, and were close to values of 0.9. Enterobacteriaceae in narrower diameter sausages were not detected on day 18, i.e., the end of the ripening process, and these bacteria were not detected in wider diameter fermented sausages on day 25 or at the end of ripening (day 35). The increase in the lactic acid bacteria in narrow and wider diameter sausages without added starter culture was slower than the increase in the number of these bacteria in sausages with added starter culture. [ABSTRACT FROM AUTHOR]

In the Serbian market, fish is available from aquaculture (such as carp and trout) and from fishing (commercial and recreational catch). In the past ten years, from 2012 to 2021, there has been a decrease in the production of carp due to reduced farming areas, but trout production has increased. On average, during this period, aquaculture production yielded approximately 5,491 tons of carp and 2,977 tons of trout, while the fish catch averaged around 2,979 tons. The yield per hectare in carp ponds was 800 kg, while in trout ponds, it was 20 kg per square meter. As the demand for fish exceeds the domestic supply, the market is supplemented with imported fish. [ABSTRACT FROM AUTHOR]

Legal standards specifically describe the need for allergy labelling on foods, beverages and other non-pre-packaged items because food allergies have developed as a concealed problem that seriously jeopardizes public health. The growing number of people who have food allergies has made it difficult for the foodservice business to control them appropriately. Current efforts in order to protect vulnerable customers include recognized standards for producers aiming to eliminate an allergen from their products and the inclusion of food allergy education in the training for people in food service and those in charge of enforcing food standards. [ABSTRACT FROM AUTHOR]

The complexity of the meat chain is well-known, beginning with the Pre-harvest (feed, farm biosecurity, herd/flock health status, animal welfare, transportation, livestock market/abattoir lairage), followed by Harvest (slaughter, dressing, chilling) and Post-harvest (deboning, meat processing, packaging, distribution, retail, consumer) modules. Over the previous decade, consumer awareness increased globally towards animal health, animal welfare and food safety issues, including food quality, food fraud, sustainability and climate change impact on meat production. Therefore, consumers demand proper and accurate information on the aforementioned issues in real time for making informed choices when buying their preferred meat/meat products. The transformation of traditional meat value chains towards sustainability needs reliable and affordable tools to optimize such transformation and achieve higher levels of food safety. Sensing systems (biosensors) and their regular use within an integrated meat production chain, from farm-to-fork, can play an important role and be a part of the solution for climate-smart and sustainable agri-food chain considering biosensor function in early and accurate detection of food(meat)-borne pathogens and other food contaminants (residues). The application of biosensors can provide accurate and concentrated data on animal health and welfare, including food borne hazards, to support food safety risk assessment in both, 'traditional' and 'novel' (cell-based meat) meat value chains for the benefit of the global population. [ABSTRACT FROM AUTHOR]

The exponentially increasing annual production of plastic waste at a global level has raised concerns regarding the prospective infiltration of microplastics into terrestrial ecosystems. The transport of microplastics via wind advection and stormwater runoff presents a substantial hazard to food resources. The most recent studies reveal that chicken, pork, and beef samples are contaminated with microplastic particles, encompassing polystyrene, polyethylene terephthalate, and polypropylene. However, the employment of various non-standardized detection methodologies poses a significant obstacle in the interpretation of acquired results. Furthermore, the thorough clarification of the correlation between human exposure to microplastics and various health consequences, such as carcinogenicity, infertility, metabolic disorders and pregnancy complications, remains inadequately explored and necessitates additional investigation to enhance public awareness and propose solutions and integrated strategies for the mitigation of microplastic contamination in meat chain. [ABSTRACT FROM AUTHOR]

Copyright of Meat Technology is the property of Institute of Meat Hygiene & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Food Allergy is a growing global public health concern. The presence of undeclared allergenic ingredients or the presence of traces of allergens due to contamination during food processing poses a great health risk to sensitised individuals. Celery and mustard belong to the group of 14 basic food allergens, and thus, they are potentially hazardous. Therefore, the objective of this mini-review is to evaluate the presence of celery and mustard in foods of animal origin in Serbia for the period 2021--2023. The present study provides a summary of qualitative detection of specific DNA sequences by real time PCR techniques conducted on 179 retail products of animal origin, i.e., coarse-ground cooked sausages, cooked sausages with meat pieces, fermented sausages, smoked products, chicken meat, dairy and meat alternatives, quick-frozen dough products and snacks. Celery DNA (the mannitol dehydrogenase gene region was used for specific celery identification in samples) was detected in 15 samples, while mustard DNA was detected in 14 samples. [ABSTRACT FROM AUTHOR]

Copyright of Meat Technology / Tehnologija Mesa is the property of Institute of Meat Hygiene & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)