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285 results on '"Bover-Cid S"'

4. Update of the list of qualified presumption of safety (QPS) recommended microorganisms intentionally added to food or feed as notified to EFSA

Author

Koutsoumanis K., Allende A., Alvarez-Ordonez A., Bolton D., Bover-Cid S., Chemaly M., de Cesare A., Hilbert F., Lindqvist R., Nauta M., Peixe L., Ru G., Simmons M., Skandamis P., Suffredini E., Cocconcelli P. S., Fernandez Escamez P. S., Maradona M. P., Querol A., Sijtsma L., Suarez J. E., Sundh I., Vlak J., Barizzone F., Hempen M., Correia S., Herman L., Koutsoumanis K., Allende A., Alvarez-Ordonez A., Bolton D., Bover-Cid S., Chemaly M., de Cesare A., Hilbert F., Lindqvist R., Nauta M., Peixe L., Ru G., Simmons M., Skandamis P., Suffredini E., Cocconcelli P.S., Fernandez Escamez P.S., Maradona M.P., Querol A., Sijtsma L., Suarez J.E., Sundh I., Vlak J., Barizzone F., Hempen M., Correia S., and Herman L.

Subjects
safety, QPS, food and feed, algae, protists, bacteria, yeast, viruses
Abstract

The qualified presumption of safety (QPS) provides a generic pre-assessment of the safety ofmicroorganisms intended for use in the food or feed chains, to support the work of EFSA’s ScientificPanels. QPS assessment allows a fast track evaluation of strains belonging to QPS taxonomic units(TUs): species for bacteria, yeast, fungi, protists/microalgae and families for viruses. QPS TUs areassessed for their body of knowledge and safety. Safety concerns related to a QPS TU are reflected,when possible, as‘qualifications’, which should be tested at strain and/or product level. Based on thepossession of potentially harmful traits by some strains,filamentous fungi, bacteriophages, oomycetes,streptomycetes,Enterococcus faecium,Escherichia coliandClostridium butyricumare excluded fromthe QPS assessment.Between October 2019 and September 2022, 323 notifications of TUs werereceived, 217 related to feed additives, 54 to food enzymes, food additives andflavourings, 14 to plantprotection products and 38 to novel foods. The list of QPS-recommended TUs is reviewed every6 months following an extensive literature search strategy. Only sporadic infections with a few QPSstatus TUs in immunosuppressed individuals were identified and the assessment did not change theQPS status of these TUs. The QPS list has been updated in relation to the most recent taxonomicinsights and the qualifications were revised and streamlined. The qualification‘absence ofaminoglycoside production ability’was withdrawn forBacillus velezensis. Six new TUs received the QPSstatus:Bacillus paralicheniformiswith the qualification‘absence of toxigenic activity’and‘absence ofbacitracin production ability’;Bacillus circulanswith the qualifications for‘production purposes only’and‘absence of cytotoxic activity’;Haematococcus lacustris(synonymHaematococcus pluvialis) andOgataea polymorpha, both with the qualification‘for production purposes only’;Lactiplantibacillusargentoratensis;Geobacillus thermodenitrificanswith the qualification‘absence of toxigenic activity’

Published
2023

12. Development of a quality index method to evaluate freshness in Mediterranean hake (merluccius merluccius)

Author

Baixas-Nogueras, S., Bover-Cid, S., Veciana-Nogues, T., Nunes, M.L., and Vidal-Carou, M.C.

Subjects
Hake -- Nutritional aspects, Hake -- Evaluation, Sensory evaluation -- Usage, Microbiological research -- Methods, Business, Food/cooking/nutrition
Abstract

A study develops a quality index method to examine the quality of the hake fish, in terms of its sensory, chemical, and microbiological attributes.

Published
2003

13. Volatile and nonvolatile amines in Mediterranean hake as a function of their storage temperature

Author

Baixas-Nogueras, S., Bover-Cid, S., Vidal-Carou, M.C., and Veciana-Nogues, M.T.

Subjects
Amines -- Research, Fish as food -- Analysis, Food -- Storage, Food research -- Observations, Hake -- Analysis, Business, Food/cooking/nutrition
Abstract

Research describing the effect of temperature on stored hake is presented. In particular the levels of biogenic amines were investigated with respect to spoilage in fresh and frozen samples.

Published
2001

36. Modeling the protective effect of aw and fat content on the high pressure resistance of Listeria monocytogenes in dry-cured ham.

Author

Bover-Cid, S., Belletti, N., Aymerich, T., and Garriga, M.

Subjects
*LISTERIA monocytogenes, *HAM microbiology, *FAT content of pork, *FOOD spoilage, *FOOD pathogens, *FOOD safety
Abstract

High pressure processing (HPP) is a promising food preservation technology as an alternative to thermal processing for microbial inactivation. The technological parameters, the type of microorganism, and the food composition can greatly affect the microbicidal potential of HPP against spoilage and pathogenic microorganisms. Presently, the number of available models quantifying the influence of food characteristics on the pathogen inactivation is scarce. The aim of this study was to model the inactivation of Listeria monocytogenes CTC1034 in dry-cured ham, as a function of pressure (347–852 MPa, 5 min/15 °C), water activity (a w , 0.86–0.96) and fat content (10–50%) according to a Central Composite Design. The response surface methodology, based on the equation obtained with a stepwise multivariate linear regression, was used to describe the relationship between bacterial inactivation and the studied variables. According to the best fitting polynomial equation, besides pressure intensity, both a w and fat content exerted a significant influence on HP-inactivation of L. monocytogenes . A clear linear piezoprotection trend was found lowering the a w of the substrate within the whole range of tested pressure. Fat content was included in the model through the quadratic term and as interaction term with pressure, resulting in a particular behavior. A protective effect due to the presence of high fat content was identified for pressure treatments above ca. 700 MPa. At lower pressure, higher inactivation of L. monocytogenes occurred by increasing the fat content above 30%. The results emphasize the relevant influence of intrinsic factors on the L. monocytogenes inactivation by HPP, making necessary to assess and validate the effectiveness of HPP on specific food products and consequently set process criteria adjusted to each particular food product. [ABSTRACT FROM AUTHOR]

Published
2015
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45. Histamine, Cadaverine, and Putrescine Produced In Vitro by Enterobacteriaceaeand PseudomonadaceaeIsolated from Spinach

Author

Lavizzari, T., Breccia, M., Bover-Cid, S., Vidal-Carou, M.C., and Veciana-Nogués, M.T.

Abstract

A total of 364 bacterial isolates, obtained from spinach leaves, were assayed in a decarboxylase broth containing histidine, lysine, and ornithine to check their ability to produce biogenic amines, and then quantified by high-performance liquid chromatography. Among these isolates, 240 formed cadaverine, 208 formed putrescine, and 196 formed histamine, in widely varying amounts. They frequently produced more than one biogenic amine. Klebsiella pneumoniaesubsp. pneumoniaeand Morganella morganiiwere the main histamine producers, with mean values of 1,600 and 2,440 mg/liter, respectively, followed by Pantoeaspp. 3 (1,710 mg/liter) and Hafnia alvei(2,500 mg/liter). Enterobacter amnigenusand Enterobacter cloacaeproduced particularly high amounts of putrescine, with mean values of 2,340 and 2,890 mg/liter, respectively. The strongest cadaverine formation was shown by Serratia liquefaciens(3,300 mg/liter), Serratia marcescens(3,280 mg/liter), and Stenotrophomonas maltophilia(1,000 mg/liter).

Published
2010
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