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24 results on '"Cenci-Goga, B.T."'

22. Enterotoxin Production by Staphylococcus aureusIsolated from Mastitic Cows

Author

Cenci-Goga, B.T., Karama, M., Rossitto, P.V., Morgante, R.A., and Cullor, J.S.

Abstract

Staphylococcus aureusis an important cause of mastitis in cows. The ability of S. aureusstrains to produce one or more enterotoxins in milk and dairy products is linked to staphylococcal food poisoning. To determine whether staphylococci causing bovine mastitis could cause human foodborne intoxication, the production of staphylococcal enterotoxins A through D (SEA, SEB, SEC, and SED) by 160 S. aureusisolates was evaluated with the use of a reverse passive latex agglutination enterotoxin kit. All S. aureusstrains were isolated over a 9-month period from 2,343 routine submissions of a composite quarter collection of individual mastitic cows at 18 dairy farms in the San Joaquin Valley in California. Prior to enterotoxin detection, isolates were grown by a method that enhances the in vitro synthesis of enterotoxin. Twenty-two of 160 S. aureusisolates produced enterotoxin. Seven produced SEC, 12 produced SED, and 3 produced both SEC and SED. None of the isolates produced SEA or SEB.

Published
2003
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24. Effect of packaging and storage conditions on some quality traits of bovine meat

Author

Luca Grispoldi, Athanasios Chalias, Eleonora Barzi, Laura Pecorari, Marco Tassinari, Cristina Saraiva, Juan García-Díez, Musafiri Karama, Saeed El-Ashram, Giovanna Traina, Beniamino T. Cenci-Goga, Grispoldi L., Chalias A., Barzi E., Pecorari L., Tassinari M., Saraiva C., Garcia-Diez J., Karama M., El-Ashram S., Traina G., and Cenci-Goga B.T.

Subjects
quality, Modified atmosphere packaging (MAP), Vacuum packaging (VP), Beef, Food Science
Abstract

Packaging is considered one of the most interesting technological aspects of food production and is a constantly evolving subject in food production. The type of packaging is important for the quality and safety of the product and for the visual appearance of the product to be immediately evaluated by consumers. The purpose of this study was to investigate the effect of four different types of modified atmosphere packaging (ATM) and vacuum packaging (VP) currently used by a company in central Italy, on the main qualitative characteristics of beef. For these two traditional and two new solutions with reduced environmental impact and compostable were evaluated. For each type of packaging, two different products were analyzed: steaks and hamburgers. The samples, immediately after production, were transported to the laboratory in refrigerated containers. Several parameters (color, pH, water holding capacity, drip loss, and microbiological characteristics) were evaluated at time 0 and after 7 (T7), 14 (T14) and 21 days (T21) of storage in the dark and at refrigeration temperature (+4 degrees C +/- 2 degrees C). The results showed that the two types of packaging have very similar effects on the water-retaining capacity of the steaks. More noticeable differences were recorded by the colorimetric analysis: for both steaks and hamburgers, the products packaged in the traditional packaging appeared brighter and redder than those packaged in the new alternatives. The microbiological analysis of the steaks showed higher values in the "new" packaging. The formation of abundant ropy slime was observed in one of the samples in the "new" modified atmosphere package at T21. The results of this study showed that the technological characteristics (in particular, the color) and the microbiological characteristics of the steaks and hamburgers were better in "old" packaging, with a better appearance and a longer shelf life. The results obtained show how the research for eco-sustainable products for packaging must be addressed, taking into account the effect of the materials on the qualitative and hygienic-sanitary characteristics of the meat.

Published
2022

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