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This study assessed the chemical profiles and bioactivities of the infusions, decoctions and hydroethanolic extracts of tarragon, basil and French lavender. The extracts were chemically characterised (HPLC-DAD-ESI/MS) and their bioactivities were evaluated in vitro. All extracts revealed antimicrobial, antifungal and antioxidant properties. French lavender extracts showed higher total phenolic content, regardless of the extraction method used, and antioxidant and antitumour capacities, but no anti-inflammatory action. All basil and two of the tarragon extracts revealed anti-inflammatory power. Thus, tarragon, basil and French lavender extracts may be considered for inclusion in foods, as preservatives or functional ingredients. Nonetheless, further studies must be conducted to evaluate the pharmacokinetic parameters of the bioactive compounds. • All extracts demonstrated antimicrobial, antifungal and antioxidant properties. • Basil and French lavender infusions showed the highest total phenolic content. • Tarragon decoction showed the highest anti-inflammatory capacity (IC 50 = 34.6 μg/mL). • All French lavender extracts were active against, at least, three tumour cell lines. • Hydroethanolic extracts showed undesirable toxicity against non-tumour hFOB cells. [ABSTRACT FROM AUTHOR]

In this study, the kinetic parameters of mesophilic, psychrotrophic and lactic acid bacteria in vacuum-packed beef at 1 °C and 4 °C were estimated from experimental growth curves produced by samples stored during 21 and 60 days, respectively. In a separate experiment, the survival of multidrug resistant (MDR) Salmonella enterica 0:4,5 at 1°C was also characterized. The shelf-life of vacuum-packed beef stored at 4 °C was estimated at 16.1 days (95% CI: 14.8 17.3 days), whereas at 1 °C it was longer than 21 days because the mesophiles count estimated towards the end of the experiment was 12.5 In CFU.g-1 (95% CI: 11.8 - 13.3 In CFU.g-1) which is lower than the shelf-life reference value. At 1 °C, inoculated Salmonella was reduced in 6.61 In CFU.g-1 (2.87 log CFU.g-1). These results demonstrated the importance of establishing in legislation, especially in Brazil, standard values of deteriorating microorganisms in beeffor maintaining product quality. [ABSTRACT FROM AUTHOR]

Abstract This study compares dynamic tertiary and competition models for L. monocytogenes growth as a function of intrinsic properties of a traditional Brazilian soft cheese and the inhibitory effect of lactic acid bacteria (LAB) during refrigerated storage. Cheeses were prepared from raw or pasteurized milk with or without the addition of selected LAB with known anti-listerial activity. Cheeses were analyzed for LAB and L. monocytogenes counts, pH and water activity (a w) throughout cold storage. Two approaches were used to describe the effect of LAB on L. monocytogenes : a Huang-Cardinal model that considers the effect of pH and a w variation in a dynamic kinetic analysis framework; and microbial competition models, including Lotka-Volterra and Jameson-effect variants, describing the simultaneous growth of L. monocytogenes and LAB. The Jameson-effect with γ and the Lotka-Volterra models produced models with statistically significant coefficients that characterized the inhibitory effect of selected LAB on L. monocytogenes in Minas fresh cheese. The Huang-Cardinal model [pH] outperformed both competition models. Taking a w change into account did not improve the fit quality of the Huang-Cardinal [pH] model. These models for Minas soft cheese should be valuable for future microbial risk assessments for this culturally important traditional cheese. Highlights • LAB with anti-listerial activity reduced the μ opt and Y max of L. monocytogenes. • Dynamic tertiary and competition models presented good fit quality. • Jameson-effect model with γ showed that LAB inhibited L. monocytogenes growth. • Lotka-Volterra model was significant for inhibition of L. monocytogenes. [ABSTRACT FROM AUTHOR]

The objective of this study was to assess the combined effect of guar gum (GG) and water content (WC) on the rheological properties of batter, and the physicochemical and textural properties of bread. Batches of gluten-free bread used a base formulation of rice (50%), maize (30%) and quinoa flour (20%), with different levels of GG (2.5, 3.0 or 3.5%) and water (90, 100 or 110%) in a full factorial design. Higher GG doses (p < 0.001) tended to produce batters of lower stickiness, work of adhesion and cohesive strength; yet, of higher firmness, consistency, cohesiveness and viscosity index. These batters yielded loaves of lower (p < 0.001) specific volume and baking loss; and crumbs of lower (p < 0.001) aw, pH, mean cell area, void fraction, mean cell aspect ratio; and higher (p < 0.001) hardness, adhesiveness, springiness, cohesiveness, chewiness, resilience, mean cell density, cell size uniformity and mean cell compactness. The sticker and less consistent batters produced with higher WC rendered larger bread loaves of softer and more cohesive and springy/resilient crumbs with greater mean cell size and void fraction. Gluten-free loaves of good appearance in terms of higher specific volume, lower crumb hardness, higher crumb springiness, and open grain visual texture were obtained in formulations with 110% WC and GG doses between 2.5 and 3.0%. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the combined effect of xanthan gum (XG) on physicochemical, rheological and textural properties of gluten-free batter and bread. To prepare gluten-free batter, different levels of XG (1.5, 2.5 and 3.5%) and water (90, 100 and 110%) were added to a base formula of rice (50%), maize (30%) and quinoa flours (20%); and the batters were evaluated in a factorial design. Several properties on both batter (stickiness and back extrusion) and its corresponding bread (loaf specific volume, baking loss, water activity and pH, texture profile, mean cell area, mean cell density, cell size uniformity, void fraction, mean cell compactness and mean cell aspect ratio) were then evaluated. Higher XG doses (p < .001) tended to produce batters of lower stickiness, adhesion and cohesive-strength, yet, of higher firmness, consistency, cohesiveness and viscosity index. After baking, these loaves presented lower specific volume; lower crumb a w , pH, hardness, springiness, mean cell area and void fraction; and higher (p < .001) chewiness, resilience, mean cell density, cell size uniformity and mean cell compactness. The sticker and less consistent batters produced with higher WC rendered larger bread loaves of softer and more springy/resilient crumbs with greater mean cell size and void fraction. Gluten-free loaves of good appearance in terms of higher specific volume, lower crumb hardness, higher crumb springiness, and open grain visual texture were obtained in formulations with 110% WC and XG doses between 1.5 and 2.5%. [ABSTRACT FROM AUTHOR]

In the present study, the colour and C:N ratio of quinoa flours pigmented with M. purpureus supplemented with monosodium glutamate and sodium chloride were evaluated during 14 days of fermentation. The best values of L*, a* and b* corresponded to the eighth day. This research showed that the pigmented flour produced by solid state fermentation of quinoa by M. purpureus showing variations in the colour red along with the C:N ratio during the fermentation time, resulting in a product with good visual sensory attributes that can be used to develop new naturally pigmented products with potential functional characteristics. [ABSTRACT FROM AUTHOR]

The aim of this study was to develop robust chemometric models for the routine determination of dietary constituents of quinoa ( Chenopodium quinoa Willd.) using Near-Infrared Transmission (NIT) spectroscopy. Spectra of quinoa grains of 77 cultivars were acquired while dietary constituents were determined by reference methods. Spectra were subjected to multiplicative scatter correction (MSC) or extended multiplicative signal correction (EMSC), and were (or not) treated by Savitzky-Golay (SG) filters. Latent variables were extracted by partial least squares regression (PLSR) or canonical powered partial least squares (CPPLS) algorithms, and the accuracy and predictability of all modelling strategies were compared. Smoothing the spectra improved the accuracy of the models for fat (root mean square error of cross-validation, RMSECV: 0.319–0.327%), ashes (RMSECV: 0.224–0.230%), and particularly for protein (RMSECV: 0.518–0.564%) and carbohydrates (RMSECV: 0.542–0.559%), while enhancing the prediction performance, particularly, for fat (root mean square error of prediction, RMSEP: 0.248–0.335%) and ashes (RMSEP: 0.137–0.191%). Although the highest predictability was achieved for ashes (SG-filtered EMSC/PLSR: bootstrapped 90% confidence interval for RMSEP: [0.376–0.512]) and carbohydrates (SG-filtered MSC/CPPLS: 90% CI RMSEP: [0.651–0.901]), precision was acceptable for protein (SG-filtered MSC/CPPLS: 90% CI RMSEP: [0.650–0.852]), fat (SG-filtered EMSC/CPPLS: 90% CI RMSEP: [0.478–0.654]) and moisture (non-filtered EMSC/PLSR: 90% CI RMSEP: [0.658–0.833]). [ABSTRACT FROM AUTHOR]

Cattle coming from feedlots to slaughter often harbor pathogenic E . coli that can contaminate final meat products. As a result, reducing pathogenic contamination during processing is a main priority. Unfortunately, food safety specialists face challenges when trying to determine optimal intervention strategies from published literature. Plant intervention literature results and methods vary significantly, making it difficult to implement interventions with any degree of certainty in their effectiveness. To create a more robust understanding of plant intervention effectiveness, a formal systematic literature review and meta-analysis was conducted on popular intervention methods. Effect size or intervention effectiveness was measured as raw log reduction, and modeled using study characteristics, such as intervention type, temperature of application, initial microbial concentration, etc. Least-squares means were calculated for intervention effectiveness separately on hide and on carcass surfaces. Heterogeneity between studies (I 2 ) was assessed and factors influencing intervention effectiveness were identified. Least-squares mean reductions (log CFU/cm 2 ) on carcass surfaces (n = 249) were 1.44 [95% CI: 0.73–2.15] for acetic acid, 2.07 [1.48–2.65] for lactic acid, 3.09 [2.46–3.73] for steam vacuum, and 1.90 [1.33–2.47] for water wash. On hide surfaces (n = 47), least-squares mean reductions were 2.21 [1.36–3.05] for acetic acid, 3.02 [2.16–3.88] for lactic acid, 3.66 [2.60–4.72] for sodium hydroxide, and 0.08 [− 0.94–1.11] for water wash. Meta-regressions showed that initial microbial concentrations and timing of extra water washes were the most important predictors of intervention effectiveness. Unexplained variation remained high in carcass, hide, and lactic acid meta-regressions, suggesting that other significant moderators are yet to be identified. The results will allow plant managers and risk assessors to evaluate plant interventions, variation, and factors more effectively. [ABSTRACT FROM AUTHOR]

Health concerns have led to a search for natural plant-based antimicrobials. Ellagic acid has been shown to have antimicrobial activity against foodborne pathogens. The objective of this study was to assess the effect of a high-ellagic acid commercial pomegranate on the heat resistance of Escherichia coli O104:H4 in ground chicken. A full 2 4 factorial design was used, consisting of temperature treatment with four levels (55.0, 57.5, 60.0, and 62.5 °C) and pomegranate with four levels (0.0, 1.0, 2.0, and 3.0 wt/wt. % containing 70% ellagic acid). Experiments were conducted twice, providing a total of 32 survival curves. A three-parameter Weibull primary model was used to describe survival kinetics. Secondary models were then developed to estimate the shape parameter β (i.e., curvature representing susceptibility of cells to stress), scale parameter γ (i.e., time to reach the first decimal reduction) and the 5.0-log lethality time t 5.0 (i.e., time to reach a 5.0-log reduction), all as polynomial functions of temperature and pomegranate powder concentration. The positive effect of pomegranate concentration on both β and γ demonstrated that the phenolic-rich pomegranate powder causes E. coli O104:H4 cells to become more susceptible to heat, increasing the steepness and concavity of the isothermal survival curves. It was estimated that the 5.0-log reduction time would reach a minimum at a pomegranate powder concentration of 1%, producing a 50% decrease in lethality time, in comparison to that without added pomegranate powder. Nonetheless, a mixed-effect omnibus regression further confirmed that the greatest difference in the thermal resistance of E. coli O104:H4 happened between tests with and without pomegranate powder. In fact, adding more than 1.0% pomegranate powder, at a constant temperature, resulted only in a marginal decrease in thermal resistance. Meat processors can use the model to design lethality treatments in order to achieve specific reductions of E. coli O104:H4 in ground chicken. [ABSTRACT FROM AUTHOR]

The aim of this study was to perform a meta-analysis of the effects of sanitizing treatments of fresh produce on Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes. From 55 primary studies found to report on such effects, 40 were selected based on specific criteria, leading to more than 1,000 data on mean log reductions of these three bacterial pathogens impairing the safety of fresh produce. Data were partitioned to build three meta-analytical models that could allow the assessment of differences in mean log reductions among pathogens, fresh produce, and sanitizers. Moderating variables assessed in the meta-analytical models included type of fresh produce, type of sanitizer, concentration, and treatment time and temperature. Further, a proposal was done to classify the sanitizers according to bactericidal efficacy by means of a meta-analytical dendrogram. The results indicated that both time and temperature significantly affected the mean log reductions of the sanitizing treatment (P< 0.0001). In general, sanitizer treatments led to lower mean log reductions when applied to leafy greens (for example, 0.68 log reductions [0.00 to 1.37] achieved in lettuce) compared to other, nonleafy vegetables (for example, 3.04 mean log reductions [2.32 to 3.76] obtained for carrots). Among the pathogens, E. coli O157:H7 was more resistant to ozone (1.6 mean log reductions), while L. monocytogenes and Salmonella presented high resistance to organic acids, such as citric acid, acetic acid, and lactic acid (_3.0 mean log reductions). With regard to the sanitizers, it has been found that slightly acidic electrolyzed water, acidified sodium chlorite, and the gaseous chlorine dioxide clustered together, indicating that they possessed the strongest bactericidal effect. The results reported seem to be an important achievement for advancing the global understanding of the effectiveness of sanitizers for microbial safety of fresh produce. [ABSTRACT FROM AUTHOR]

The objective of this study was to assess the combined effects of temperature, pH, sodium chloride (NaCl), and sodium pyrophosphate (SPP) on the heat resistance of Escherichia coli O157:H7 in minced beef meat. A fractional factorial design consisted of four internal temperatures (55.0, 57.5, 60.0 and 62.5 °C), five concentrations of NaCl (0.0, 1.5, 3.0, 4.5 and 6.0 wt/wt.%) and SPP (0.0, 0.1, 0.15, 0.2 and 0.3 wt/wt.%), and five levels of pH (4.0, 5.0, 6.0, 7.0 and 8.0). The 38 variable combinations were replicated twice to provide a total of 76 survivor curves, which were modelled by a modified three-parameter Weibull function as primary model. The polynomial secondary models, developed to estimate the time to achieve a 3-log and a 5-log reduction, enabled the estimation of critical pH, NaCl and SPP concentrations, which are values at which the thermo-tolerance of E. coli O157:H7 reaches it maximum. The addition up to a certain critical concentration of NaCl (~ 2.7–4.7%) or SPP (~ 0.16%) acts independently to increase the heat resistance of E. coli O157:H7. Beyond such critical concentrations, the thermo-resistance of E. coli O157:H7 will progressively diminish. A similar pattern was found for pH with a critical value between 6.0 and 6.7, depending upon temperature and NaCl concentration. A mixed-effects omnibus regression model further revealed that the acidity of the matrix and NaCl concentration had a greater impact on the inactivation kinetics of E. coli O157:H7 in minced beef than SPP, and both are responsible for the concavity/convexity of the curves. When pH, SPP or NaCl concentration is far above or below from its critical value, the temperatures needed to reduce E. coli O157:H7 up to a certain log level are much lower than those required when any other environmental condition is at its critical value. Meat processors can use the model to design lethality treatments in order to achieve specific log reductions of E. coli O157:H7 in ready-to-eat beef products. [ABSTRACT FROM AUTHOR]

Abstract: Mixed Poisson distributions have been shown to be able to represent low microbial counts more efficiently than the lognormal distribution because of its greater flexibility to model microbial clustering even when data consist of a large proportion of zero counts. The objective of this study was to develop an alternative modelling framework for low microbial counts based on heterogeneous Poisson regressions. As an illustration, Poisson-gamma regression models were used to assess the effect of chilling on the concentration of total coliforms from beef carcasses (n = 600) sampled at eight large Irish abattoirs. Three Poisson-gamma and three zero-modified (hurdle and zero-inflated) models were appraised with a series of random-effects variants in order to extract any variability in microbial mean concentration, dispersion and/or proportion of zero counts. Models were compared and validated in their ability to predict the coliforms counts on carcasses after chilling. In all five test batches, the hurdle Poisson-gamma distributions predicted the observed post-chill counts closer than the Poisson-gamma distributions. This is justified by the better capacity of the hurdle model to represent a higher proportion of zero counts, which were in fact observed in the post-chill batches. Thus, with a coded variable (pre-chill/post-chill) as treatment, and extracting the significant variability of batches nested in abattoirs for the coliforms mean concentration (σ 2 u = 2.68), the dispersion measure (σ 2 v = 2.39) and the probability of zero counts (σ 2 w = 0.89), the validated hurdle Poisson-gamma model confirmed that chilling has a decreasing effect on the viability of coliforms from beef carcasses, and that the concentration is reduced by an average (pre-chill to post-chill) factor of 2.2 (95% CI: 2.15–2.24) at batch level. The model also indicated that chilling increases the odds of producing a zero count from a carcass swab in about 13.5 times, and that the higher the coliforms concentration in a batch, the weaker the effect that chilling has to reduce such contamination on the beef carcasses. [Copyright &y& Elsevier]

Abstract: The effect of chilling on the occurrence of Salmonella on pig carcasses was investigated at study, abattoir and batch level by meta-analysis. Both the fixed-effects and random-effects model confirmed (p<0.05) the significant effect of chilling in decreasing Salmonella occurrence on pig carcasses; although the random-effects solution was preferred to account for the significant variability in effect size (p<0.001) estimated from the 13 primary studies considered, the 32 abattoirs surveyed, and the 51 sampled batches. Conservatively, it can be said that chilling reduces the Salmonella incidence on pig carcasses by a mean ratio of ~1.6 (95% CI: 1.0–2.6). Multilevel meta-analysis models investigating study characteristics that could explain the heterogeneity (τ 2) in the true effect size among primary studies (τ 2 =0.578), among surveyed abattoirs (τ 2 =0.431), and among sampled batches (τ 2 =0.373), revealed that study size (represented by the moderating variables of ‘total sample size’ and ‘number of batches sampled in an abattoir’) and ‘carcass swabbed area’ have a significant impact (p<0.05) on the measured effect size of chilling. The fact that swabbed area explained between 56 and 62% and total sample size between 23 and 38% of the total heterogeneity in the chilling true effect size, indicates that differences in experimental design greatly affect our substantive conclusion about the effect of chilling on Salmonella occurrence. This inconsistency to elucidate the effect of chilling arises because of the many factors influencing both the performance of the chilling operation and the measurement itself. Meta-analysis was not only instrumental to show that small-size studies (i.e., only one batch sampled per abattoir, total number of sampled carcasses per batch<50) and small swabbed areas (<100cm2) lead to imprecise and even conflicting conclusions, but most importantly, enabled definition of the characteristics of a well-designed study having a minimum statistical power to produce precise results. A sound experimental design derived by multilevel meta-analysis consists of swabbing carcass areas of at least 500cm2 from 25 pre-chill and 25 post-chill carcasses from a single production batch, with a minimum of two batches sampled per surveyed abattoir. If the survey were to be conducted in more than one abattoir, the total sample size should not be less than 400. Two methods to test for publication bias, a common problem in meta-analysis, suggested that whilst the presence of unpublished small-size studies is probable, it is not likely that this would significantly bias the overall chilling effect estimated in this study. [Copyright &y& Elsevier]

• Lamb meat quality depends on the combined effect breed × production system. • BEDM and Gallega reared under extensive conditions had high amounts of n-3 PUFA. • Lambs reared under extensive system had the highest tocopherol and cholesterol levels. • Lambs reared under extensive system had the best n-6/n-3 ratio and high SFA content. • The production system and diet had great influence in meat quality. This study aimed to compare lamb meat composition from five Iberian breeds raised in their typical rearing systems and to reveal trends in compositional meat attributes due to breed or production system. The meat quality of 153 animals was analysed. The combined effect of breed × production system produced significant differences in lamb meat quality. Meat from the extensively-reared Bordaleira-de-Entre-Douro-e-Minho (BEDM) and Gallega breeds had elevated amounts of n-3 PUFAs, tocopherol content and favourable n-6/n-3 ratio. Meat from lambs grown under extensive and semi-extensive systems presented higher content of conjugated linoleic acid than the two breeds reared intensively. The meat of commercial breed (INRA401) was characterised by higher content of protein and MUFAs and lower atherogenic potential than the breeds reared in extensive and semi-extensive systems. Principal component analysis demonstrated that meat from extensively raised lambs was associated to higher SFA, CLA, α-tocopherol, n-3, atherogenic index and cholesterol content, but lower intramuscular fat and retinol content, MUFA and n-6/n-3. [ABSTRACT FROM AUTHOR]

• Phenolic composition of black, red and white quinoa grains was evaluated. • Quercetin and kaempferol derivatives were present in all quinoa varieties. • None of the quinoa varieties showed toxicity in hepatotoxocity assay. • All hydroethanolic extracts possessed antibacterial and antifungal activity. The ingestion of bioactive compounds has revealed health benefits, namely in the prevention and/or treatment of several diseases. This work aims to characterize the phenolic profile of three colour varieties of Chenopodium quinoa Willd. grains (black, red and white), and also evaluate their cytotoxic and antimicrobial activity. All varieties revealed the presence of phenolic compounds, namely, quercetin and kaempferol derivatives. In this study, quinoa grains did not reveal any anti-proliferative capacity in tumour cell lines, and, as expected, they were devoid of any toxicity. All of the analysed extracts possessed antibacterial and antifungal activities (inhibitory and bactericidal/fungicidal) against the microbial strains considered, exhibiting promising values of minimum bactericidal concentrations (mean MBC 0.153–0.916 mg/mL) and minimum fungicidal concentrations (mean MFC 0.211–0.884 mg/mL). Quinoa varieties represent a good source of bioactive compounds, interfering beneficially in the organism, specifically as antimicrobial agents. Thus, these extracts could be used in the development of bioactive ingredients. [ABSTRACT FROM AUTHOR]

• Cardinal values can be estimated by meta-analysing literature growth data. • The meta-regression models built provide an insight on sources of variability. • The cardinal values obtained can be used as reference values for risk assessments. Since Listeria monocytogenes has a high case-fatality rate, substantial research has been devoted to estimate its growth rate under different conditions of temperature, pH and water activity (a w). In this study, published findings on L. monocytogenes growth in broth were extracted and unified by constructing meta-regression models based on cardinal models for (i) temperature (CM[T]), (ii) temperature and pH (CM[T][pH]), and (iii) temperature, pH and a w (CM[T][pH][a w ]). After assessing all the sources retrieved between 1988 until 2017, forty-nine primary studies were considered appropriate for inclusion. Apart from the modelling variables, study characteristics such as: type of broth (BHI, TSB, TPB), reading method (colony-forming-units, CFU; or binary-dilution optical density methods, OD), inoculum concentration and strain serotype, were also extracted. Meta-regressions based on CM[T] and CM[T][pH] were fitted on subsets of the 2009 growth rate measures and revealed that type of broth and reading method significantly modulated the cardinal parameter estimates. In the most parsimonious CM[T][pH][a w ] meta-regression model, whereby the variability due to type of broth was extracted in a nested random-effects structure, the optimum growth rate μ opt of L. monocytogenes was found to be lower when measured as CFU (0.947 log CFU/h; SE = 0.094 log CFU/h) than when measured as OD (1.289 log CFU/h; SE = 0.092 log CFU/h). Such a model produced the following cardinal estimates: T min = -1.273 °C (SE = 0.179 °C), T opt = 37.26 °C (SE = 0.688 °C), T max = 45.12 °C (SE = 0.013 °C), pH min = 4.303 (SE = 0.014), pH opt = 7.085 (SE = 0.080), pH max = 9.483 (SE = 0.080), a w min = 0.894 (SE = 0.002) and a w opt = 0.995 (SE = 0.001). Integrating the outcomes from numerous L. monocytogenes growth experiments, this meta-analysis has estimated pooled cardinal parameters that can be used as reference values in quantitative risk assessment studies. [ABSTRACT FROM AUTHOR]

This report summarises the outcomes from the EFSA funded ListeriaPredict Partnering Project based on the consortium's proposal of "Application of novel predictive microbiology techniques to shelf‐life studies on Listeria monocytogenes in ready‐to‐eat foods (ListeriaPredict)" submitted under EFSA open call for partnering grant projects. The consortium consisted of four partners, University College Dublin (Coordinator), Instituto Politécnico de Bragança, Istituto Zooprofilattico Sperimentale di Abruzzo e Molise and Universidad de Córdoba. Listeria monocytogenes is a major hazard of concern in the broad ready‐to‐eat (RTE) food sector both at EU level and globally. Its ability to grow at refrigerated temperatures causes particular food safety concerns for RTE foods. There has been substantial activity within the European Union to provide guidance on how to conduct laboratory shelf‐life studies on L. monocytogenes in RTE foods to assure product safety. Shelf‐life studies, by their nature, are expensive and pose considerable resourcing challenges to small and medium sized companies that dominate the food sector across Europe. Predictive microbiology has a critical role in interpreting the results of experimental challenge tests and extending their application under varying environmental conditions. This project worked to substantially enhance capacity in the four partner institutions across Europe in applying predictive microbiology techniques to shelf‐life studies on L. monocytogenes in RTE foods. Knowledge transfer activities included workshops, online webinars and short scientific visits. Knowledge exchange activities targeted the broad area of predictive dynamic modelling. Static and dynamic growth experiments undertaken by one of the project partners was used as input to collectively develop a series of dynamic modelling approaches to obtain the optimum growth rates and cardinal parameters governing the growth of L. monocytogenes. To ensure continuity, the project disseminated the expertise and knowledge accumulated within the consortium to a wider audience through archiving training materials in the EFSA Knowledge Junction repository to allow the resources generated by the project to be available beyond the lifetime of the project. [ABSTRACT FROM AUTHOR]

"Chouriço de carne" is a Portuguese ready-to-eat dry fermented sausage which relies on effective spontaneous fermentation to ensure its microbial safety and desired organoleptic properties. This study aimed to assess selected microbiological and physicochemical characteristics of artisanal chouriço produced by 14 different regional producers. Aerobic mesophilic bacteria, lactic acid bacteria, Staphylococcus aureus, Clostridium spp., Listeria spp. and Salmonella spp., in addition to pH, water activity and moisture, were evaluated for each of 70 samples. Principal Component Analysis of all these attributes was performed to build quality maps of the analyzed lots. The results showed great variability between sausages of different producers within the same geographic region, and S. aureus, Clostridium spp., Salmonella spp. and Listeria spp. were identified in sausages of several producers, highlighting the need for stricter microbiological control and standardization of production processes among artisanal producers of chouriço. [ABSTRACT FROM AUTHOR]

Artisanal fermented products constitute a worthwhile source of autochthonous lactic acid bacteria (LAB) with biopreservative, technological and organoleptic potential. This study aimed to characterize the fate of autochthonous LAB in artisanal goat's raw milk fresh cheeses at different temperatures by using an omnibus (one-step) modeling strategy. Lab-scale cheese prototypes (10 g) were artisanally elaborated from goat's raw milk and stored at 4, 12, 18 and 25 °C. LAB were enumerated (ISO:15214) during cheeses shelf-life. Growth models were fitted to the data, producing maximum growth rates averaging 0.345 ± 0.162 and 3.338 ± 0.907 ln CFU/g/d at 4 and 25 °C, respectively, and population increases averaged 3.388 ± 0.203 and 7.877 ± 1.480 ln CFU/g. The omnibus modeling approach allowed for the definition of a general model that describes autochthonous LAB growth with a correlation coefficient of 0.991 between experimental and estimated data. These results contribute to the better understanding of autochthonous LAB in artisanal cheeses for their further use as potential new-generation biopreservatives. [ABSTRACT FROM AUTHOR]

Lactic acid bacteria (LAB) have a vast genetic potential and are used in food production. The aims of this work were to identify forty-six 16S ribosomal gene sequences of LAB isolated from goat's raw milk cheeses and to evaluate the phylogenetic relationship between the sequences. Using Sanger sequencing and the BLAST algorithm, the species were identified. Phylogenetic analysis was carried out using the R 4.3.0 software, and the genetic distance was calculated using the MEGA 11 software. The phylogenetic tree revealed variability between sequences of the same species, which may have implications for the technological capabilities of LAB sought for the production of cheeses of standardized quality. [ABSTRACT FROM AUTHOR]

Monascus purpureus is a red pigment-producing fungus. In the present study, the effect of fish hydrolysate and sodium chloride on the colour of quinoa flour fermented with M. purpureus was analysed. The colour of each sample was evaluated in CIELAB space (L*, a*, b*), in addition to the C:N ratio. The minimum fermentation time was eight days and the values of L* (44.66 ± 0.532), a* (20.27 ± 0.323), b*(17.89 ± 1.342) and a C:N ratio of 11.05 ± 0.240 were obtained. Therefore, there is an effect of supplementation on increasing the red colour of the meal. This work opened up the possibility that red quinoa flour could be used as a raw material in the production of other food products. [ABSTRACT FROM AUTHOR]

In cheese-making, a starter culture composed of adequately chosen lactic acid bacteria (LAB) may be suitable to ensure the rapid acidification of milk, improve textural and sensory characteristics, and avoid pathogen proliferation. In this work, 232 LAB isolates collected from artisanal goat's raw milk cheeses produced in Portugal were evaluated for their antimicrobial capacity (at 10 and 37°C), as well as their acidifying and proteolytic properties. Among the 232 isolates, at least 98% of those isolated in De Man-Rogosa-Sharpe (MRS) agar presented antagonism against Listeria monocytogenes, Salmonella Typhimurium, or Staphylococcus aureus, whereas less than 28.1% of M17-isolated LAB showed antagonism against these pathogens. M17-isolated LAB displayed better results than MRS ones in terms of acidifying capacity. As for the proteolytic assay, only 2 MRS isolates showed casein hydrolysis capacity. Principal component analyses and molecular characterization of a subset of selected isolates were conducted to identify those with promising capacities and to correlate the identified LAB genera and species with their antimicrobial, acidifying, and/or proteolytic properties. Lactococcus strains were associated with the highest acidifying capacity, whereas Leuconostoc and Lacticaseibacillus strains were more related to antimicrobial capacities. Leuconostoc mesenteroides, Lactococcus lactis, and Lacticaseibacillus paracasei were the predominant organisms found. The results of this work highlight various strains with pathogen inhibition capacity and suitable technological properties to be included in a customized starter culture. In future work, it is necessary to appropriately define the starter culture and implement it in the cheese-making process to evaluate if the in-vitro capacities are observable in a real food system. [ABSTRACT FROM AUTHOR]

This study estimated the risk of listeriosis from Brazilian cheese consumption using quantitative microbial risk assessment (QMRA). Risks associated to consumption of two cheese types were assessed: artisanal ripened semi-hard cheese (produced with raw milk) and refrigerated fresh soft cheese (produced with pasteurized milk). The semi-hard cheese model predicted Listeria monocytogenes growth or decline during ripening, while the soft cheese model predicted pathogen growth during refrigerated storage. Semi-hard cheese modeling scenarios considered L. monocytogenes starting concentration from −2.4 to 6 log CFU/mL in raw milk and three ripening times (4, 22 and 60 days). Soft cheese modeling scenarios considered L. monocytogenes starting concentration from −2.4 to 4 log CFU/mL in milk. The inclusion of anti-listerial lactic acid bacteria (LAB) in cheeses was also examined. Risk of listeriosis due to consumption of soft cheese was 6000 and 190 times greater than that of semi-hard cheese, for general and vulnerable populations, respectively. Aging semi-hard cheese reduced risk, and risk was influenced by L. monocytogenes starting concentration. Aging cheese with inhibitory LAB for 22 days reduced risk over 4 million-fold when L. monocytogenes was assumed to be 6 log CFU/mL in raw milk. The inclusion of inhibitory LAB also reduced risk of listeriosis due to soft cheese consumption, but not as much as for semi-hard cheese. QMRA results predicted that consumption of contaminated cheeses can carry a high risk of listeriosis, especially for vulnerable populations. Scenario analyses indicated that aging of semi-hard cheese and inclusion of antimicrobial LAB mix in semi-hard and soft cheeses are effective risk mitigation measures. [ABSTRACT FROM AUTHOR]

The aim of the present study was to investigate the resistome and virulome diversity of 43 isolates of Listeria monocytogenes, Salmonella enterica and S. aureus collected from artisanal fermented meat and dairy products and their production environments in Portugal, Spain, Italy and Morocco. After DNA extraction, genomes were sequenced, and de novo assembled. Genetic relationships among genomes were investigated by SNP calling and in silico 7- loci MLST. Genomes of the same species belonged to different ST-types demonstrating the circulation of different clones in in the same artisanal production plant. One specific clone included genomes of S. Paratyphi B belonging to ST43 and repeatedly isolated for more than a year in an artisanal sausage production plant. No genomes but three (belonging to Salmonella enterica), were predicted as multiresistant to different antimicrobials classes. Regarding virulence, genomes of L. monocytogenes belonging to ST1, ST3 and ST489, as well as genomes of S.enterica enterica (ST43, ST33, ST314, ST3667, ST1818, ST198) and ST121 S. aureus were predicted as virulent and hypervirulent. The occurrence of virulent and hypervirulent L. monocytogenes, Salmonella enterica and S. aureus strains in artisanal fermented meat and dairy productions as well as in their finished products suggests the need for a specific focus on prevention and control measures able to reduce the risk of these biological hazards in artisanal food productions. [ABSTRACT FROM AUTHOR]

A meta-analysis on the influence of the pasture on the lipid content and fatty acid profile in lamb meat was conducted. A total of 20 studies were selected and data on total lipid content, saturated, mono- and polyunsaturated fatty acids in lamb meat were extracted for two population groups, indoors, and pastured. Due to the high between-study heterogeneity, separate random-effects models were applied to the raw mean difference (effect size parameterization) for each of the outcomes. The results of the meta-analysis pointed that access to pasture tended to decrease the fat content in lamb, while increasing the saturated fatty acids (P < 0.05). The amounts of monounsaturated and n-6 polyunsaturated fatty acids were decreased (P < 0.05). On the other hand, grazing led to substantial increase in the content of n-3 polyunsaturated fatty acids, and decrease (P < 0.01) of the ratio n-6/n-3 in lamb meat, thus suggesting that pasture rearing can be recommended for improvement of meat dietetic quality. [ABSTRACT FROM AUTHOR]

[Display omitted] • Antimicrobial testing validates plant extracts efficacy for application in foods. • Thymus spp. extracts showed the highest antimicrobial potential. • Staphylococcus aureus and Bacillus cereus were susceptible to Allium spp. extracts. • Found inverse correlation: inhibition diameter vs. minimum inhibitory concentration. • Results suggest that extracts can help fighting antimicrobial resistance. Biopreservation strategies such as the use of Mediterranean plant extracts to ensure food safety are promising to deal with the emergence of antimicrobial resistances and the overreliance on food chemical additives. In the last few decades, antimicrobial susceptibility testing (AST) for evaluating the in vitro antibacterial potential of plant extracts against the most relevant foodborne pathogens has been widely reported in the literature. The current meta-analysis aimed to summarise and analyse the extensive evidence available in the literature regarding the in vitro antimicrobial capability of Allium , Ocimum and Thymus spp. extracts against foodborne pathogens. A systematic review was carried out to gather data on AST results of these extracts against Listeria monocytogenes , Staphylococcus aureus , Salmonella spp., Escherichia coli and Bacillus cereus , including inhibition diameters (ID) and minimum inhibitory concentrations (MIC). A total of 742 records were gathered from a raw collection of 2,065 articles. Weighted mixed-effect linear models were adjusted to data to obtain pooled ID, pooled MIC and the relationship between both model estimations and observations. The pooled results revealed B. cereus as the most susceptible bacteria to Allium sativum (pooled ID = 20.64 ± 0.61 mm) by diffusion methods and S. aureus (pooled MIC = 0.146 mg/mL) by dilution methods. Diffusion methods did not yield conclusive results for Ocimum spp. extracts; however, the lowest pooled MIC was obtained for S. aureus (0.263 mg/mL). Among the foodborne pathogens evaluated, B. cereus showed the highest sensitivity to Thymus spp. extracts by both diffusion and dilution methods (pooled ID = 28.90 ± 2.34 mm and MIC = 0.075 mg/mL). The methodology used for plant extraction was found to not significantly affect MIC values (p > 0.05). Overall, the antimicrobial effectiveness of the studied extracts against Gram-positive and Gram-negative bacteria was demonstrated. Finally, the robustness of the meta-regression model was confirmed, also revealing an inversely proportional correlation between the ID and MIC measurements (p < 0.0001). These results provide a robust scientific basis on the factors affecting the in vitro antimicrobial efficacy of extracts from Mediterranean plants. They also provide valuable information for stakeholders involved in their industrial application in food, including producers, regulatory agencies and consumers which demand green-labelled foods. [ABSTRACT FROM AUTHOR]

Mead is a traditional alcoholic beverage obtained by fermenting mead wort; however, its production still remains frequently an empirical exercise. Different meads can be produced, depending on fermentation conditions. Nevertheless, to date few studies have been developed on factors that may influence mead quality. The main objective of this work was to study the influence of sweetness and ethanol content on mead acceptability. Different meads were produced with two sweetness levels (sweet and dry meads) and three ethanol contents (18, 20, 22% (v/v)), adjusted by brandy addition. Afterwards, meads acceptability was evaluated by sensory analysis through a consumers' panel (n=108) along with chemical analysis by HPLC-RID of glucose, fructose, ethanol, glycerol and acetic acid. The sweet (75 gglucose+fructose/L) and dry (23 gglucose+fructose/L) meads presented glycerol contents equal to 5.10±0.54 and 5.96±0.95 g/L, respectively, that were desirable since glycerol improves mead quality. Low concentrations of acetic acid were determined (0.46±0.08 and 0.57±0.09 g/L), avoiding the vinegar off-character. Concerning sensory analysis, the alcohol content of mead had no effect on the sensory attributes studied, namely, aroma, sweetness, flavour, alcohol feeling and general appreciation. Regarding sweetness, the 'sweet meads' were the most appreciated by the consumers (score of 5.4±2.56), whereas the 'dry meads' (score of 2.7±2.23) showed low acceptability. In conclusion, this work revealed that sweetness is a sensory key attribute for mead acceptance by the consumers, whereas ethanol content (18 to 22% (v/v)) is not. [ABSTRACT FROM AUTHOR]

In this work, all publicly-accessible published findings on Alicyclobacillus acidoterrestris heat resistance in fruit beverages as affected by temperature and pH were compiled. Then, study characteristics (protocols, fruit and variety, °Brix, pH, temperature, heating medium, culture medium, inactivation method, strains, etc.) were extracted from the primary studies, and some of them incorporated to a meta-analysis mixed-effects linear model based on the basic Bigelow equation describing the heat resistance parameters of this bacterium. The model estimated mean D * values (time needed for one log reduction at a temperature of 95 °C and a pH of 3.5) of Alicyclobacillus in beverages of different fruits, two different concentration types, with and without bacteriocins, and with and without clarification. The z T (temperature change needed to cause one log reduction in D -values) estimated by the meta-analysis model were compared to those (‘observed’ z T values) reported in the primary studies, and in all cases they were within the confidence intervals of the model. The model was capable of predicting the heat resistance parameters of Alicyclobacillus in fruit beverages beyond the types available in the meta-analytical data. It is expected that the compilation of the thermal resistance of Alicyclobacillus in fruit beverages, carried out in this study, will be of utility to food quality managers in the determination or validation of the lethality of their current heat treatment processes. [ABSTRACT FROM AUTHOR]

• Sheep grazing delivers multiple ecosystem services. • Extensive sheep systems associate with higher arthropod biodiversity. • Mountain pastures hold high biodiversity. • Higher sward height, number of flowers and cover of forbs favour arthropods. • Greater pasture heterogeneity benefits more diverse arthropod fauna communities. The rural territories linked to European sheep systems still cover wide areas and provide multiple ecosystems services although the current situation of the associated biodiversity is not fully understood. In this study the foliage arthropods (including pollinators), the vegetation cover and height, the number of flowers and plant species richness were evaluated in 9 sheep grazed lands from 5 EU countries with different livestock management strategies and dominant vegetation. The total abundance of arthropods, the abundance of Diptera and Heteroptera, sward height and plant species richness were higher in more extensive than in more intensively managed farms. The total abundance and the abundance of most of the orders were highest in mountain areas (MP) and lowest in improved pastures (IMP) whereas the total arthropod richness showed no differences and the richness of pollinators was lower in IMP than in MP (p < 0.01) and semi-natural pastures (SN, p < 0.01). The grass cover was higher in IMP than in the rest of the areas whereas forb cover was higher in SN than in IMP (p < 0.01). The plant species richness peaked in MP whereas the number of flowers showed no significant differences. Sward height correlated positively with forb cover, plant species richness, the richness of the whole arthropod community, the abundance of several orders like Araneae, Diptera or Homoptera, as well as with the richness of the pollinator community. The community composition of the total arthropod fauna (p < 0.01) and the pollinators in particular (p < 0.05) differed between management strategies and more diverse groups were linked to the areas under more extensive management. Both communities (total and pollinators) also differed in composition between the types of vegetation (p < 0.01) and less diverse assemblages with low abundant taxa were associated to IMP and SN whereas more diverse groups were linked to MP and grassland-forest (WP) in both cases. A better understanding of the flora-fauna dynamics in sheep grazed pasturelands is essential for the proper conservation of the biodiversity and other ecosystem services, as well as for the maintenance of sustainable sheep systems relying on the natural resources. [ABSTRACT FROM AUTHOR]

• The effect of the feeding system on meat of Gallega lambs was evaluated. • Rearing system does not affect chemical composition, except for the ash content. • Feeding system highly influenced individual volatile compounds and volatile families. • Benzyl alcohol and carbon disulfide were proposed as grass-diet biomarkers 1-butanone, 2-heptanone, and furan, 2-penthyl were concentrate-diet tracers. The chemical composition and volatile profile of the Longissimus thoracis et lumborum muscle of lambs reared in two distinct production systems (intensive and extensive) was evaluated. For this, sixty-six lambs for meat production of the autochthonous Gallega Iberian breed were raised with concentrate and grass in intensive (30 animals) and extensive (36 animals) system, respectively, until 4–4.5 months of age when they were slaughtered. Subsequently, Longissimus thoracis et lumborum muscles were excised for the determination of chemical composition (moisture, intramuscular fat, protein, and ash percentages) and volatile substances. The aftermaths obtained evidenced that moisture (75.90% and 75.68%), intramuscular fat (1.68% and 1.76%), and protein (20.62% and 20.97%) contents were not significantly (P > 0.05) affected by the production system. However, the extensively-fed lambs displayed a higher ash content (1.35% vs. 1.24%). Additionally, the total volatile content was also not significantly (P > 0.05) influenced by feeding system. Despite this, the total content of hydrocarbons, acids, aldehydes, ketones, esters, ethers, furans, sulfur compounds, and others was significantly (P < 0.05) affected by diet, being the alcohol family the only group not influenced (P > 0.05) by the production system (1321.3 vs. 1211.3 AU × 104/g fresh muscle). Specifically, intensively-fed lambs showed significantly higher amounts for all volatile families apart from ketones (2215 vs. 2826 AU × 104/g fresh muscle) and sulfur compounds (22.7 vs. 123.7 AU × 104/g fresh muscle). In addition, benzyl alcohol and carbon disulfide were proposed as appropriate biomarkers for grass diets, while 1-butanone, 2-heptanone, and furan, 2-penthyl were indicated as suitable tracers for concentrate-based diets. [ABSTRACT FROM AUTHOR]

Highlights • Chemical composition of black, red and white quinoa grains was explored. • Proteins and carbohydrates were main nutrients present. • Sucrose and oxalic acid were the major hydrophilic compounds. • γ-Tocopherol and linoleic acid were the main lipophilic compounds. • The three quinoa varieties presented very similar profiles. Abstract With the purpose of valuing the species Chenopodium quinoa Willd (quinoa), as well as encouraging the consumption of its grains, this study aimed at providing a detailed evaluation of the nutritional value and chemical composition of several quinoa grains of different colour varieties (black, red and white) from different origins. The results demonstrated an excellent composition, namely in the presence of many compounds of interest, such as organic acids, tocopherols and unsaturated fatty acids, as well as a very favourable nutritional profile, with carbohydrates and proteins being the prominent macronutrients. Regarding the different varieties, statistical analysis showed that there were no significant differences in studied parameters, with the exception of proteins, carbohydrates, oxalic acid, γ-tocopherol and total tocopherols content. Thus, this pseudocereal takes a position of nutritional excellence, compared to others cereals more commonly consumed, thereby representing a promising ingredient for many uses in the food industry. [ABSTRACT FROM AUTHOR]

Artisanal raw milk cheeses are highly appreciated dairy products in Brazil and ensuring their microbiological safety has been a great need. This study reports the isolation and characterization of lactic acid bacteria (LAB) strains with anti-listerial activity, and their effects on Listeria monocytogenes during refrigerated shelf-life of soft Minas cheese and ripening of semi-hard Minas cheese. LAB strains (n = 891) isolated from Minas artisanal cheeses (n = 244) were assessed for anti-listerial activity by deferred antagonism assay at 37 °C and 7 °C. The treatments comprised the production of soft or semi-hard Minas cheeses using raw or pasteurized milk, and including the addition of selected LAB only [ Lactobacillus brevis 2-392, Lactobacillus plantarum 1-399 and 4 Enterococcus faecalis (1-37, 2-49, 2-388 and 1-400)], L. monocytogenes only, selected LAB co-inoculated with L. monocytogenes , or without any added cultures. At 37 °C, 48.1% of LAB isolates showed anti-listerial capacity and 77.5% maintained activity at 7 °C. Selected LAB strains presented a bacteriostatic effect on L. monocytogenes in soft cheese. L. monocytogenes was inactivated during the ripening of semi-hard cheeses by the mix of LAB added. Times to attain a 4 log-reduction of L. monocytogenes were 15 and 21 days for semi-hard cheeses produced with raw and pasteurized milk, respectively. LAB with anti-listerial activity isolated from artisanal Minas cheeses can comprise an additional barrier to L. monocytogenes growth during the refrigerated storage of soft cheese and help shorten the ripening period of semi-hard cheeses aged at ambient temperature. [ABSTRACT FROM AUTHOR]

Beef cattle carrying Salmonella spp. represents a risk for contamination of meat and meat products. This study aimed to build an exposure assessment model elucidating the changes in Salmonella prevalence in Brazilian beef along the processing stages. To this effect, the results of a number of published studies reporting Salmonella incidences were assembled in order to model conversion factors based on beta distributions representing the effect of every production stage on the Salmonella incidence on beef carcasses. A random-effects meta-analysis modelled the hide-to-carcass transfer of Salmonella contamination. The Monte Carlo simulation estimated the Salmonella prevalence in beef cuts from processing plants to be ∼6.1% (95% CI: 1.4–17.7%), which was in reasonable agreement with a pool (n = 105) of surveys’ data of Salmonella in Brazilian beef cuts (mean 4.9%; 95% CI: 1.8–11.5%) carried out in commercial establishments. The results not only underscored the significant increase in Salmonella prevalence that can occur during evisceration/splitting and boning but also reinforced that, when hygienic slaughter procedures are properly implemented, the load of Salmonella can be reduced at dehiding, rinsing and chilling. As the model was based on a systematic review and meta-analysis, it synthesised all available knowledge on the incidence of Salmonella in Brazilian beef. [ABSTRACT FROM AUTHOR]

• Animal welfare is a key factor in lamb production. • From intensive to shepherded lamb farms, animal welfare requirements are complied with. • Animals seem to express different positive emotional state depending on rearing system. In order to evaluate the welfare of lambs reared up to 4 months of age in different management systems in Europe, nine lamb meat farms (3 in Spain, 2 in Portugal, 1 in Germany, 1 in Slovenia and 2 in Italy) belonging to different production systems (intensive, semi-intensive, semi-extensive, extensive, shepherded) throughout Europe were visited. The first level welfare assessment according to the AWIN protocol for sheep was used, the data collection flow being as follows: (1) qualitative behaviour assessment (QBA), social withdrawal, stereotypy, excessive itching, panting; (2) fleece cleanliness, fleece quality, tail length, faecal soiling, lameness; (3) familiar human approach; (4) stocking density, access to shade/shelter, water availability; (4) lamb mortality. A great heterogeneity was observed because the breeds and the productive systems in which the animals have been raised are very different; only one of the purely extensive farms had no sheds for the animals, whereas the stocking density in confined animals was always appropriate. The results showed a high degree of compliance with the needs of the animals, which also corresponded to good productive results, but the objectification of the emotional state through the QBA yielded highly variable results, those animals reared under intensive and semi-intensive farms grouped around positive descriptors, which may indicate that lambs reared in intensive conditions show a different and apparently calmer mental state than those reared in very extensive conditions. [ABSTRACT FROM AUTHOR]

The objective of this study was to analyse the lipid peroxidation inhibition in beef burgers after incorporation of Boletus edulis extracts at different concentrations. Beef burger samples were stored for 8 days, and chemical and nutritional parameters, including the free fatty acid profile, were evaluated. Furthermore, the inhibition of thiobarbituric acid reactive substances (TBARS) formation, free radical scavenging activity and reducing power were determined. Polyunsaturated fatty acids, mainly arachidonic (C20:4n6) and cis-5,8,11,14,17-eicosapentaenoic (C20:5n3) acids were protected in the presence of mushroom extract. The antioxidant potential increased in beef burgers supplemented with mushroom extract, giving higher radical scavenging properties, reducing power and TBARS inhibition capacity. These findings indicated that beef burger patties were protected from lipid peroxidation in the presence of mushroom extract. [ABSTRACT FROM AUTHOR]

• Lamb meat quality of three Italian and German breeds was evaluated. • Meat of lambs reared in extensive system had the lowest SFA content. • Meat of lambs reared in extensive system had the highest n-3 PUFA content. • Meat from the Italian Sambucana lambs presented the lowest cholesterol content. • Meat from the three breeds was of high quality with low fat content. The aim of this study was to evaluate and compare the quality characteristics, chemical composition and lipid profile of lamb meat from Italian (Biellese and Sambucana) and German (Texel-Merino-Blackhead-Charollais [TMBC]) breeds reared in extensive and semi-extensive production systems. Meat samples from 89 animals were analysed. The meat of the lambs from semi-intensively reared Biellese, and extensively reared Sambucana and TMBC breeds produced lean meat, with slightly higher intramuscular fat content in TMBC. The latter also produced meat of darker colour (P < 0.05) and higher protein content (P < 0.05). The meat of Sambucana lambs presented the lowest total cholesterol content (P < 0.05). The fatty acid profile of the meat showed a clear advantage of both extensively reared breeds, which had substantially lower proportion of saturated but higher of polyunsaturated fatty acids, particularly n-3 (P < 0.05). The beneficial effect of the extensive rearing conditions was associated with lower n-6/n3 ratio, and atherogenic and thrombogenic indices, thereby suggesting that production system can be used successfully to modify the fatty acid profile to achieve a positive effect for the human health. [ABSTRACT FROM AUTHOR]

• Quality of lamb meat from 8 European breeds raised in 10 farms was assessed. • Carcass weight and fat content determined colour, cooking loss, TBARs and tenderness. • TBARs was driven by all meat's intrinsic properties studied except Ph. • Lamb meat from extensive systems required longer maturation for tenderization. • CIE b* and shear work were the attributes least affected by the intrinsic properties. The sustainability of the European sheep farming sector can be ensured through the high and consistent quality of products, although the concept of meat quality, being multifaceted, is challenging to keep up by farmers and producers. The objectives of this study were (i) to evaluate quality attributes (CIE L*, a*, b*, lipid oxidation, cooking loss and Warner-Bratzler texture test) of lamb meat during cold storage originating from eight European breeds raised under their normal production systems (n = 292 lambs); and (ii) to elucidate the influence of storage and intrinsic properties (cold carcass weight [CCW], ultimate pH [pH 24 ], water activity [a w ], and proximate composition) on the aforementioned quality attributes measured on the 3rd, 9th and 15th day post slaughter. All meat quality properties displayed a high variability due to the breed × production systems, although, as a whole, L*, a*, b*, TBARs and cooking loss increased during storage (P < 0.001), whereas the tenderisation process was of non-linear decay nature (P = 0.001). While production system – taken across breeds – was not found to affect meat cooking losses, it heavily influenced CCW, producing intensive systems heavier (P < 0.001) carcasses (21.4 kg) than those raised in semi-extensive (14.9 kg) and extensive systems (13.8 kg). On the 15th day of storage, TBARs from intensive systems was significantly (P < 0.001) higher than those of extensively raised lambs (0.839 mg MDA/kg vs. 0.299 mg MDA/kg, respectively). Although the extensive and semi-extensive systems initially produced less tender meat (P < 0.05) than intensive systems, on the 15th day of storage, meat from extensive (23.4 N/cm2) and semi-extensive systems (24.4 N/cm2) presented as good tenderness quality (P < 0.10) as that of the intensive systems (22.1 N/cm2). Within breed × production systems, higher CCW or intramuscular fat was associated to darker meat (P < 0.001 and P = 0.014), higher redness (P < 0.001 for both), greater lipid oxidation (P = 0.016 and P < 0.001), and lower slope (P = 0.014 and P = 0.004) and force (P = 0.027 and P = 0.001). The only intrinsic property that heavily affected most of the quality attributes was ash content, since meat of higher ash content presented higher luminosity (P = 0.008), and lower redness (P < 0.001), yellowness (P < 0.001), TBARS (P < 0.001), cooking loss (P = 0.002) and tenderness (P < 0.001). The elucidation of the impact of intrinsic properties on the lamb meat quality attributes during storage can help breeders and producers modify current flock management, feeding strategies and pre-slaughter and slaughter practices towards quality improvement or meeting particular consumers' demands. [ABSTRACT FROM AUTHOR]

• Quality characteristics of lamb meat from eight European breeds was characterised. • Proximate composition of lamb meat was affected by production system. • Substantial variability in the levels of spoilage bacteria in lamb meat was found. • Growth of spoilage bacteria in meat was exarcerbated by higher ultimate pH. • Meat from heavier lamb carcasses underwent a slower spoilage process. Although sheep meat has a small share of ∼1.5 % of the total meat production in the EU, sheep farming is of great importance to rural development and the environment. Enhancing the quality of lamb meat of local breeds is essential to ensure both profitability for sheep producers and the conservation of endangered breeds. This study aimed to (i) characterise the evolution of spoilage microorganisms in refrigerated vacuum-packed lamb meat from a total of 10 farms housing 8 local breeds of Portuguese, Spanish, Italian and Slovenian origin raised in intensive, extensive or semi-extensive regime; and (ii) elucidate how intrinsic properties of meat can affect its microbial spoilage. Cold carcass weight (CCW), ultimate pH (pH 24) and proximate analysis were quantified on carcass/meat from each of the 285 animals raised and slaughtered for this purpose; while mesophiles, lactic acid bacteria, Pseudomonas spp. and psychrotrophic bacteria were enumerated during 15-day storage at 4 °C. Substantial variability in all attributes were found between the ten farms. CCW of intensively-raised lambs (21.4 kg; 95 % CI: 20.6–22.1 kg) were higher (p < 0.05) than the ones in semi-extensive regime (14.9 kg; 95 % CI: 14.4–15.4 kg), and in turn these were heavier (p < 0.05) than the extensively raised lambs (12.4 kg; 95 % CI: 12.0–12.7). Mean contents of protein (76.5–87.4% db), fat (3.78–13.1% db) and ashes (4.62–5.65% db) in lamb meat were highly dependent on the farm. Although meat from some farms was associated to higher microbial levels, in general, microbial growth was found to be modulated by intrinsic properties of meat. Higher pH 24 (p < 0.05), moisture (p < 0.05), protein content (p < 0.05) and ashes content (p < 0.01) accelerated spoilage rate; whereas meat from heavier carcasses (p < 0.001) and of higher fat content (p < 0.01) presented slower growth of spoilage bacteria. In order to improve the microbial quality of lamb meat, animal handling must be enhanced to minimise pre-slaughter stress; slaughtering practices and hygiene must be improved; and a carcass classification system could be adopted towards the selection of fatter animals and chilled carcasses of optimal pH 24. [ABSTRACT FROM AUTHOR]

The management of Heat Resistant Moulds (HRMs) is considered a great challenge for the juice fruit industry. Neosartorya , Byssochlamys and Talaromyces are three out of the main genera isolated from fruit juices that show great resistance to heat treatments. Several inactivation parameters can be found in the literature, however all of them were carried out in specific food matrices and using diverse inactivation methods. Thus, this meta-analysis study synthesizes the thermal resistance parameters of the three HRMs by adjusting extended Bigelow-based meta-regression models to data on inactivation experiments conducted in different liquid media. The meta-analytical data, extracted from publications between 1969 and 2017, was composed of decimal reduction time (D), inactivation method, temperature of inactivation, pH, °Brix, age of spores, and type of medium (model, juice, concentrates). Pooled D* values (D at 90 °C, pH 3.5 and 12° Brix) were estimated for B. fulva (1.95 min; 95% CI: 1.21–3.11 min), Talaromyces (4.03 min; 95% CI: 3.43–4.74 min), Neosartorya (0.5.35 min; 95% CI: 4.10–7.08 min), and B. nivea (10.32 min; 95% CI: 5.81–18.4 min). It was found that increasing the soluble solids in concentrates tends to cause a lower decrease in the heat resistance of Neosartorya and Talaromyces than increasing the soluble solids in model liquid or juices (p = 0.001; 0.012). In general, the screw-capped tubes and three neck round inactivation methods render higher D* values (p < 0.05) than the thermal death tubes, the polyethylene bag and the capillary methods. Spores of Talaromyces (overall z pH = 7.56; 95% CI: 5.13–13.5) and Neosartorya (overall z pH = 7.07; 95% CI: 5.04–10.8) appear to be more thermal sensitive to a decrease in medium pH than spores of Byssochlamys (overall z pH = 4.34; 95% CI: 3.20–6.73). The meta-regression models presented in this study can be valuable for estimating pooled inactivation kinetic parameters to be used by the fruit juice industry in the management of thermal processes and in the determination of shelf-life. • Pooled D 90°C * were higher for B. nivea > Neosartorya > Talaromyces > B. fulva. • The addition of preservatives reduced z-values from 8.9–10.1 °C to 6.9–6.8 °C. • Screw-capped tube and three neck round render higher D* values than other methods. • Talaromyces and Neosartorya are more heat sensitive to a drop in pH than Byssochlamys. • Meta-regression models are useful in thermal process design and shelf-life estimation. [ABSTRACT FROM AUTHOR]

• Prosopis pallida pods flour was tested as supplementary flour in breadmaking. • Mesquite flour (MF) increased the amount of fibre and unsaturated fatty acids. • Partially replacing wheat flour with MF did not produce harder crumbs. • MF in low ash content flour delays the loss in crumb elasticity during shelf life. • MF in low ash content flour slows down crumb hardening during shelf life. The objective of this study was to evaluate the effect of partially replacing two types of wheat flour (low ash content [type 55] and high ash content [type 65]) with Peruvian Prosopis pallida (mesquite) pod flour (0, 5, 10, 15%) on the nutritional quality and staling of composite breads. Mesquite flour (MF) enhanced the nutritional quality by increasing the fibre contents and unsaturated fatty acids of the bread. MF did not affect crumb hardness either when prepared with wheat flour type 65 (p = 0.374) or 55 (p = 0.122), but reduced crumb resilience (p < 0.001) and water activity (p = 0.003) in both wheat flour types. When blended with wheat flour type 55, increasing levels of MF delayed the dehydration (p < 0.001) and resilience loss rates. Likewise, the higher the MF level, the slower the crumb hardening of composite breads formulated with wheat flour type 55 (p = 0.028). Thus, MF did not only enhance the nutritional profile of composite breads, but could also retard staling as a supplement of wheat flour type 55. [ABSTRACT FROM AUTHOR]

The fate of Listeria monocytogenes during ripening of artisanal Minas semi-hard cheese, as influenced by cheese intrinsic properties and by autochthonous (naturally present) or intentionally-added anti-listerial lactic acid bacteria (LAB) was modeled. Selected LAB strains with anti-listerial capacity were added or not to raw or pasteurized milk to prepare 4 cheese treatments. Counts of LAB and L. monocytogenes , pH, temperature and water activity were determined throughout cheese ripening (22 days, 22±1ᵒC). Different approaches were adopted to model the effect of LAB on L. monocytogenes : an independent approach using the Huang primary model to describe LAB growth and the linear decay model to describe pathogen inactivation; the Huang-Cardinal [pH] model using the effect of pH variation in a dynamic tertiary approach; and the Jameson-effect with N max tot model which simultaneously describes L. monocytogenes and LAB fate. L. monocytogenes inactivation occurred in both treatments with added LAB and inactivation was faster in raw milk cheese (−0.0260 h−1) vs. pasteurized milk cheese (−0.0182 h−1), as estimated by the linear decay model. Better goodness-of-fit was achieved for the cheeses without added LAB when the Huang primary model was used. A faster and great pH decline was detected for cheeses with added LAB, and the Huang-Cardinal [pH] model predicted higher pathogen growth rate in cheese produced with raw milk, but greater L. monocytogenes final concentration in pasteurized milk cheese. The Jameson-effect model with N max tot predicted that LAB suppressed pathogen growth in all treatments, except in the treatment with pasteurized milk and no LAB addition. The Huang-Cardinal [pH] model was more accurate in modeling L. monocytogenes kinetics as a function of pH changes than was the Jameson-effect model with N max tot as a function of LAB inhibitory effect based on the goodness-of-fit measures. The Jameson-effect model may however be a better competition model since it can more easily represent L. monocytogenes growth and death. This study presents crucial kinetic data on L. monocytogenes behavior in the presence of competing microbiota in Minas semi-hard cheese under dynamic conditions. • Three different approaches were evaluated to predict L. monocytogenes behavior in semi-hard cheese. • All proposed models were capable of closely describing L. monocytogenes growth/death potential. • Huang-Cardinal [pH] present better fit quality than the Jameson-effect model. • The Huang-Cardinal model was not able to describe inactivation. • Addition of anti-listerial LAB results in a decrease in L. monocytogenes. [ABSTRACT FROM AUTHOR]