Search

This study aimed to investigate the applicability of novel colorimetric paper-based pH-sensitive indicator labels for monitoring the shelf life of the chicken breast fillets packaged under air oxygen until 10 days at 4 degrees C. The color changes of the indicator labels were observed using the mobile phone after storage for days 0, 5, and 10. The result revealed that the indicator labels could be used to determine the freshness of the product as a part of intelligent packaging since the color of all indicators changed, depending on the pH changes of the chicken breast fillets. However, the synthetic and the red cabbage-based indicator labels are found more sensitive to color changes compared to other selected natural-based indicators. Moreover, the indicator labels have no toxic effect and are reliable and easy to use for monitoring the shelf life of meat and meat products. Novelty impact statement A novel freshness indicator was developed based on natural (pomegranate, red cabbage, and turnip juice) and synthetic dye (bromocresol green, and methyl red) to detect physicochemical and microbiological changes in the chicken breast fillet for consumers as an alternative to the expiry date. The color of the indicator labels has changed depending on changes in the pH value of the chicken breast fillet packaged under air oxygen. It is considered that the developed indicator labels will contribute to new scientific research about intelligent packaging systems.

Heterocyclic aromatic amine (HCA) compounds, which are formed by heat treatment in foods, have the potential to cause serious negative effects on human health (carcinogen) when consumed with food. The aim of this study was to examine the effect of pumpkin seed oil (PSO) and rosehip seed oil (RSO) on the formation of HCA compounds in beef meatballs cooked by using different cooking methods (pan frying and oven methods) and different temperatures (150 degrees C, 200 degrees C, and 250 degrees C). 2-amino-3-methyl-3H-imidazo[4,5-f]quinoline (IQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 1-methyl-9Hpyrido[4,3-b]indole (harman), and 9H-pyrido[4,3b]indole (norharman) compounds were determined by high-performance liquid chromatography (HPLC). IQ, MeIQx, and 4,8-DiMeIQx were quantified with diode array detector. PhIP, norharman, and harman were quantified with fluorescence detector. In general, the total HCA formation was higher in the pan-cooked samples compared to the oven-baked samples, while an increase in HCA concentrations was determined with an increase in temperature. Although both oils had significant (p < .05) effects on HCA compounds compared to the control group, the inhibitory effect of PSO on HCA compounds was higher than RSO. With the addition of PSO and RSO at different concentrations (1% and 2%), HCA formation in meatballs could be inhibited by 19.95%-83.14% and 22.21%-77.23%, respectively. Practical applications In this study, pumpkin seed oil (PSO) and rosehip seed oil (RSO) were added to the meatballs in the ratio of 1% and 2% to show the effects of these extracts on heterocyclic aromatic amine (HCA) formation. Control and enriched samples were cooked at 150 degrees C, 200 degrees C, and 250 degrees C in a pan and oven, and the effects of cooking method and also temperature on HCA amounts in meatball samples were evaluated. The formation of HCA compounds in meatballs, which is one of the most widely consumed meat products, could be inhibited significantly by the addition of 1% and 2% natural antioxidant PSO and RSO. The highest total HCA formation in meatball samples was obtained in the control samples (26.94 ng/g) cooked at 250 degrees C. In general, the total HCA content of the meatballs cooked in the pan was higher than those cooked in the oven, and it was seen that the total HCA formation decreased as the oil content increased. PSO and RSO were effective natural antioxidants for inhibiting HCA formation. These natural antioxidants could be used for the enrichment of different cooked meat products for decreasing the formation of carcinogenic compounds such as HCAs. The obtained results could be used to estimate the human intake of HCAs and supplied to the search of good food additives that reduce the threat of exposure to HCAs, and thus to advance the food security and quality., Ege Universitesi [FYL--2019--20887], Ege Universitesi, Grant/Award Number: FYL--2019--20887

In the study, the effects of the degree of NaCl substitution by KCl (NaCl-KCl combinations of 100:0, 75:25, 50:50, 25 : 75, 0:100) on microbiological and physico-chemical properties of heat-treated sucuk were investigated during production stages. In addition, the final product was analysed for sensory properties. NaCl-KCl combination, production stage and interactions of these two factors showed very important effects (P < 0.01) on water activity, pH and thiobarbituric acid reactive substances, as well as lactic acid bacteria and Micrococcus or Staphylococcus. The production stage had very significant (P < 0.01) effect on L*, a* and b* values, while NaCl-KCl combination had no effect on colour values. By sensory analysis, it was determined that odour and taste scores decreased considerably in the case of using only KCl (100 %; P < 0.01). The combinations of 25 : 75 and 0:100 showed lower values than the control group (100:0) in terms of texture and general acceptability scores. Principal component analysis was also applied to determine relation the between NaCl-KCl combination and sensory properties. The results of the study showed that 50 % of NaCl could be replaced with KCl in the production of heat-treated sucuk.

A human intervention in 24 healthy volunteers was performed to test the potential health benefits of a fermented salami with a probiotic Lactobacillus rhamnosus HN001 and added citrus fiber. Anthropometric measurements and blood biochemistry did not show any significant differences between pre- and post-intervention during 4 weeks with a daily intake of 30 g of salami, neither with regular salami (control group) nor with reformulated salami (intervention group). However, the inflammatory markers CRP and TNFα decreased significantly after intervention, suggesting a less inflammatory environment after reformulated salami consumption. Antioxidant plasmatic markers also improved within the intervention group. Butyrate production was significantly increased after reformulated salami consumption. Gut microbiota community structure, however, was not significantly shaped by neither regular nor reformulated salami. After the intervention with probiotic salami, L. rhamnosus was detected by quantitative polymerase chain reaction (qPCR) in all samples of the intervention group but not in the control group, showing probiotic effect., This trial was supported by project AVANZA-S from the Spanish Centre for the Development of Industrial Technology (CDTI). It was also supported by a Spanish predoctoral fellowship F.P.U. (ref.: FPU14/ 01192) for S. Perez-Burillo from the Spanish Government

The occurrence of heterocyclic amines (HAs) in grilled chicken breasts was investigated. All samples contained HAs, including MeIQx, PhIP, and the &beta, carbolines harman and norharman. In particular, PhIP was found in concentrations of 1.5&ndash, 9.1 ng/g, and MeIQx was detected at very low concentrations (n.d.&ndash, 1.1 ng/g). The concentrations of two co-mutagenic &beta, carbolines, harman and norharman, ranged from 0.8 to 2.3 ng/g when the content of the precursor glucose was varied from 100 to 620 mg/kg. In contrast, the content of the precursor creatine in non-grilled chicken breasts varied by only 8.6%. A significant linear correlation existed between the molar concentration of PhIP and the molar ratio of creatine/glucose (r = 0.88, p &lt, 0.001). We, thus, conclude that the formation of PhIP may be inhibited with increasing concentrations of glucose in chicken breast. Chicken patties coated with ribose or glucose-containing water in oil emulsions confirmed that both reducing sugars decreased PhIP formation with the preferred concentrations (sensory analysis) of 0.5&ndash, 1% for ribose and 1% for glucose leading to a reduction of PhIP formation by 28&ndash, 34% and 39%, respectively.

WOS: 000414884400007, 29147090, The aim of this study was to isolate enterococci in Sucuk, a traditional Turkish dry -fermented sausage and to analyze isolates for their biodiversity, antibiotic resistance patterns and the presence of some antibiotic resistance genes. A total of 60 enterococci strains were isolated from 20 sucuk samples manufactured without using a starter culture and they were identified as E. faecium (73.3%), E. faecalis (11.7%), E. hirae (8.3%), E. durans (3.3%), E. mundtii (1.7%) and E. thadandicus (1.7%). Most of the strains were found resistant to rifampin (51.67%) followed by ciprofloxacin (38.33%), nitrofurantoin (33.33%) and erythronlycin (21.67%). All strains were found susceptible to ampicillin. Only E. faecium FYE4 and FYE60 strains displayed susceptibility to all antibiotics. Other strains showed different resistance patterns to antibiotics. E. faecalis was found more resistant to antibiotics than other species. Most of the strains (61.7%) displayed resistance from between two and eight antibiotics. The ermB, ermC, gyrA, tetM, tetL and vanA genes were detected in some strains. A lack of correlation between genotypic and phenotypic analysis for some strains was detected. The results of this study indicated that Sucuk manufactured without using a starter culture is a reservoir of multiple antibiotic resistant enterococci. Consequently, Sucuk is a potential reservoir for the transmission of antibiotic resistance genes from animals to humans., Suleyman Demirel University Scientific Research Project Coordination UnitSuleyman Demirel University [3284-YL2-12], This study was financially supported by the Suleyman Demirel University Scientific Research Project Coordination Unit through project number 3284-YL2-12. Part of this study was presented as a poster presentation at the 2nd International Congress on Food Technology in Turkey, and the abstract was published in the Congress's book of abstracts.

In this study, we examined the effect of ethyl pyruvate on the efficacy of the inactivation of Listeria monocytogenes on the surface of sausage samples by using quantitative PCR (Q-PCR). Propidium monoazide (PMA) was used for direct quantification of viable and dead cells. The samples inoculated with L. monocytogenes (3 to 4 log CFU/mL) and uninoculated samples were treated with 0, 42, 105, and 420 mg/L vaporized ethyl pyruvate (EP) in 1 L volume containers. Sausage samples were tested on Days 0, 7, 14, 21, and 28 with regards to changes in microbial, physicochemical, and quality characteristics. As compared with control samples (EP no-applied), 105 and 420 mg/L concentration of vaporized EP applications were provided 1 and 2 log reduction, respectively. The vaporized EP application was considered to be an alternative preservation method for the modified atmosphere and vacuum packaging and could be easily applied, especially in meat products such as sausages. Practical application EP could be used for successful preservation of meat and meat products. Kirklareli University, Scientific Research Projects Coordinatorship [KUBAP-79/02.11.2016] Kirklareli University, Scientific Research Projects Coordinatorship, Grant/Award Number: KUBAP-79/02.11.2016

In recent years, research dealing with edible oil structuring has received considerable interest from scientific community working in the area of food formulation. Much of this interest is linked to the possibility of using structured oil in development of newer product formats with improved nutritional profile (trans fat-free, low in saturated fats and high in mono and/or poly unsaturated fatty acids). In addition to the obvious industrial need of finding the alternative formulation approach, the interesting properties of structured systems (particularly, oleogels) also makes them a fascinating subject for fundamental studies. In this paper, we attempt to give a comprehensive and concise overview of the field of oil structuring with special emphasis on the updates from recent years. Specifically, several categories of food-grade oleogelators and their potential food applications are summarized with typical examples along with a discussion on the general principles and unresolved challenges related to this emerging area.

Restructured beef steaks were formulated by adding protein-rich ingredients (pea protein isolate (PPI), rice protein (RP), and lentil flour (LF) (at 4 and 8%)), phosphate (0.2%), and two binding agents: 1% (TG) and 0.15% (TS). The effects of their addition on the physicochemical properties of the beef steaks were investigated. Protein content of the RP8TG sample was significantly higher than that of the control in both the raw and cooked state. Raw LF4TS exhibited greater (P<0.01) a∗ values than the control; however, after the cooking process, L∗, a∗, and b∗ values were similar for all treatments. Textural assessment showed that elevating protein level increased (P<0.001) hardness, chewiness, cohesiveness, and gumminess in cooked restructured steaks. LF addition reduced all textural values assessed, indicating a strong plant protein effect on texture modification. The commercial binder produced a better bind in combination with protein ingredients. This facilitated the production of uniformed restructured beef steaks from low-value beef muscles with acceptable quality parameters using a novel process technology.

International audience; The 3-component hemolysin BL (Hbl) and non-hemolytic enterotoxin (Nhe) are probably associated with Bacillus cereus diarrheal outbreaks. In this study, toxin transcription of 18 biochemically positive isolates isolated from 80 beef burgers containing different percentage of meat (30, 60, and 90%) were evaluated using PCR method. Bacterial growth curves were further obtained by Bioscreen C to predict B.cereus population of uncooked and fried burgers kept at refrigerator and at room temperatures. The results showed that 22.5% of beef burgers (18 of 80 burgers) were contaminated with B.cereus where 14/18 and 5/18 of the samples contaminated to B.cereus with Nhe and Hbl genes, respectively. No significant growth was observed in burgers stored at 4 degrees C, although after 8 hr the uncooked burgers and within 10 hr the fried burgers stored at 20 degrees C were considered as spoiled by reaching B.cereus counts of >10(6) cfu/g. Practical applicationsBacillus cereus is recognized as a causative agent of emetic and diarrheal foodborne poisoning. To differentiate the encoding chromosomal genes of Nhe (i.e., nheA, nheB, and nheC) and Hbl (i.e., hblC, hblD, and hblA), multiplex PCR was quite selective to perform.

International audience; A multi-criteria framework combining safety, hygiene and sensorial quality was developed to investigate the possibility of extending the shelf-life and/or removing lactate by applying High Hydrostatic Pressure (HHP) in a ready-to-cook (RTC) poultry product. For this purpose, Salmonella and Listeria monocytogenes were considered as safety indicators and Escherichia coli as hygienic indicator. Predictive modeling was used to determine the influence of HHP and lactate concentration on microbial growth and survival of these indicators. To that end, probabilistic assessment exposure models developed in a previous study (Lerasle, M., Guillou, S., Simonin, H., Anthoine, V., Cheret, It, Federighi, M., Membre, J.M. 2014. Assessment of Salmonella and L. monocytogenes level in ready-to-cook poultry meat: Effect of various high pressure treatments and potassium lactate concentrations. International Journal of Food Microbiology 186, 74-83) were used for L. monocytogenes and Salmonella. Besides, for E. coli; an exposure assessment model was built by modeling data from challenge-test experiments. Finally, sensory tests and color measurements were performed to evaluate the effect of HHP on the organoleptic quality of an RTC product. Quantitative rules of derision based on safety, hygienic and organoleptic criteria were set. Hygienic and safety criteria were associated with probability to exceed maximum contamination levels of L. monocytogenes, Salmonella and E. coli at the end of the shelf-life whereas organoleptic criteria corresponded to absence of statistical difference between pressurized and unpressurized products. A tradeoff between safety and hygienic risk, color and taste, was then applied to define process and formulation enabling shelf-life extension. In the resulting operating window, one condition was experimentally assayed on naturally contaminated RTC products to validate the multi-criteria approach. As a conclusion, the framework was validated; it was possible to extend the shelf-life of an RTC poultry product containing 1.8% (w/w) lactate by one week, despite slight color alteration. This approach could be profitably implemented by food processors as a decision support tool for shelf-life determination.

Management of microbiological food safety is largely based on good design of processes, products and procedures. Finished product testing may be considered as a control measure at the end of the production process. However, testing gives only very limited information on the safety status of a food. If a hazardous organism is found it means something, but absence in a limited number of samples is no guarantee of safety of a whole production batch. Finished product testing is often too little and too late. Therefore most attention should be focussed on management and control of the hazards in a more pro-active way by implementing an effective food safety management system. For verification activities in a food safety management system, finished product testing may however be useful. For three cases studies; canned food, chocolate and cooked ham, the relevance of testing both of finished products and the production environment is discussed. Since the level of control of different processes can be largely different it is beneficial if the frequency of sampling of finished products and production environments would be related to the associated human health risk, which can be assessed on the basis of risk assessment and epidemiological data. Keywords: Sampling; Verification; Microbiological food safety

Microbial spoilage is one of the most important factors threatening the shelf life of meat products. High-pressure processing (HPP) is growing out of its infancy with an increasing number of commercial applications. The aim of this study was to evaluate the efficiency of HPP on the microbial quality of commercial ham and frankfurters over their shelf life period. Commercially manufactured ham and frankfurters were processed with HPP at 600MPa for 3min and were then stored in parallel with nontreated samples (control) at 4C for a period of 7 weeks. All samples were weekly analyzed for the following parameters: total aerobic count (TAC), coliforms, Escherichia coli, staphylococci, yeasts and moulds, Salmonella spp., and Listeria spp. At the end of the tested shelf life period, a significant difference (P

The interest of consumers for diverse fermented foods has increased in recent years thanks to the positive perception of their impact on consumer health considered as beneficial. Hence, there is an evident need for search of novel ways and for new food preservation agents of natural origins. In this aspect, lactic acid bacteria are very good candidates. It should be highlighted also that the onset of food allergies is rising significantly in recent years. The reduction of the immunoreactivity of food proteins could be achieved thanks to pre-prandial proteolysis occurring in fermented dairy (and other food) systems changing the allergen presentation or cleaving the allergenic protein epitopes, and produce hypoallergenic products. Fil: El-Ghaish, Shady. Institut National de la Recherche Agronomique; Francia Fil: Ahmadova, Aynur. Institut National de la Recherche Agronomique; Francia Fil: Hadji-Sfaxi, Imen. Institut National de la Recherche Agronomique; Francia Fil: El Merchefi, Kamel Eddine. Institut National de la Recherche Agronomique; Francia. Université d’Oran. Département de biologie. Laboratoire de Physiologie de la Nutrition et sécurité Alimentaire; Argelia Fil: Bazukyan, Inga. Yerevan State University. Faculty of Biology; Armenia Fil: Choiset, Yvan. Institut National de la Recherche Agronomique; Francia Fil: Rabesona, Hanitra. Institut National de la Recherche Agronomique; Francia Fil: Sitohy, Mahmoud. Institut National de la Recherche Agronomique; Francia. Zagazig University. Faculty of Agriculture. Biochemistry Department; Egipto Fil: Popov, Yuri G.. Yerevan State University. Faculty of Biology; Armenia Fil: Kuliev, Akif A.. Baku State University. Biotechnical and Biochemistry Chair; Azerbaiyán Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina Fil: Chobert, Jean-Marc. Institut National de la Recherche Agronomique; Francia Fil: Haertle, Thomas. Institut National de la Recherche Agronomique; Francia

Enterococci are ubiquitous microorganisms, found as part of the normal intestinal microbiota of many animals. They can be present in food products, for example, the Portuguese dry fermented sausage chourico. Twenty enterococci were isolated from chourico in two processing units; after identification and typification by conventional-molecular methods, the isolates were screened for virulence factors and antibiotic resistance. Identification allocated all enterococci to the species Enterococcus faecalis, and PCR fingerprinting demonstrated that each isolate was specific to the processing unit and chourico from which it was recovered. Regarding the screening for virulence factors, I strain produced cytolysin and 4 were gelatinase positive, but none produced lipase. The ace gene was detected in I enterococci, ebpABC and efaA(fs). in 16 isolates each, esp in 3, fsrB in 5, gelE in 7, and cylA in I. A multiresistant phenotype was observed in 8 isolates, 6 belonging to factory A. The antibiotic resistance gene ere(B) was detected in 9 enterococci, whereas the genes tet(M), aac(6')-le-aph(2 ''), and vanA were detected in 8 isolates each. As some of the E. faecalis chourico isolates present a multiresistant profile and harbor virulence and/or resistance genes, to assess further the safety of Portuguese dry sausages, a larger number of products and processing units must by analyzed.

This study is focused on the characterisation of typical salami produced in Alessandria province (North West of Italy). Seventeen small or medium salami producers from this area were involved in the study and provided the samples investigated. The aim is double and consists in obtaining a screening of the characteristics of different products and following their evolution along ripening. The study involved five types of typical salami that were characterised for aroma components and nutritional features. This approach could provide a basis for a possible PDO or PGI label request. Principal Component Analysis and cluster analysis were used as multivariate statistical tools for data treatment. The overall results obtained point out that the products investigated do not deviate from analogous European products and show the possibility of characterising by specific parameters three main groups of samples:Salamini di Mandrogne,Muletta, andNobile Giarolo; moreover some considerations can also be drawn with respect to the nutritional characterization considering the biogenic amines profile.

WOS: 000233178700022 PubMed: 22061388 The incidence of Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 was determined in 100 Turkish sausage (soudjouck) samples collected from shops and markets in the Afyon province, Turkey. Salmonella spp. were detected in 7% of the samples. All of the isolates were S. enterica Paratyphi B. In addition, Listeria spp. were detected in 9% of the samples. Its distribution was 7% L. monocytogenes and 1% each of L. ivanovii and L. innocua. Serological study of the seven L. monocytogenes isolates showed that three of these were 1/2 ab, three were 5/6 ab and one was I ab. E coli 0 1 57:H7 was not detected in any of the samples. The pH values of the samples ranged from 4.8 to 6.5. In conclusion, increasing number of listeriosis and salmonellosis cases in Turkey and the contamination levels found indicate that risk assessment and improved preventive measures are required for these sausages. (c) 2005 Elsevier Ltd. All rights reserved.

In this paper we have analyzed the hydration properties of vegetable materials, namely carrots and mushrooms, by means of the Flory-Rehner theory. This is done to circumvent problems with the ill-defined concept of water holding capacity. Via this thermodynamic theory one can predict the hydration properties for a wide range of mechanical loads. The theory is compared to measurements on the hydration of the vegetable samples in centrifugation experiments. The theory predicts two contributions to the hydration properties, which are due to 1) mixing free energy of water and food ingredients, and 2) the elastic energy of the crosslinked network of cell wall materials (i.e. the dietary fibers). Via independent measurements of the moisture sorption isotherms, we have quantified of the mixing contribution, which can be described by the volume-averaged Flory-Huggins Free Volume theory. From combined analysis of centrifugation and sorption experiments, we have obtained the elastic contribution, which is shown to follows the Flory-Rehner theory. Remarkably, the cell wall materials of carrots and mushrooms show very similar elastic behavior. (C) 2013 Elsevier Ltd. All rights reserved.

The aim of this work was to study the ecology of moulds and their toxic potential during the pre-ripening or ripening of San Daniele dry cured ham. Three different facilities and their products were investigated. These facilities were chosen on the basis of their production capacity: one for industrial production, one for semi-industrial production and one for handicraft production. The mould microflora was predominantly represented by 2 genera, which were found either on the surface of dry cured ham or in the air of the production rooms. The identified species were quite similar among the three facilities. Penicillium spp. and Aspergillus spp. were the main genera isolated during the duration of pre-ripening and ripening. The toxic potential of the isolated strains and the presence of Ochratoxin A (OTA) on the surface of or in San Daniele dry cured ham were also investigated. No OTA was found either on the surface (mould slime) or in the meat of the investigated hams. Moreover, no OTA-producing moulds, with the exception of Aspergillus niger , were isolated. However, different yeast and mould strains were tested for the ability to inhibit the growth of OTA producing moulds. Penicillium nalgiovense , Candida guilliermondii and Endomycopsis fibuliger prevented the growth of co-inoculated OTA producing moulds, and no OTA was detected on the surface of the dry cured ham. Thus, it appears that San Daniele dry cured ham does not represent a health hazard.

niet beschikbaar

niet beschikbaar

This paper summarises the safety assessments of eleven smoke flavouring primary products evaluated by the European Food Safety Authority (EFSA). Data on chemical composition, content of polyaromatic hydrocarbons and results of genotoxicity tests and subchronic toxicity studies are presented and discussed. The smoke flavourings vary in their contents of identified constituents; none of them exceeded the legal limit for benzo[a]pyrene and benzo[a]anthracene. Ten smoke flavourings proved not to be genotoxic in vivo, whereas this could not be ruled out for another smoke flavouring. Results from animal testing and proposed dietary exposure indicate that only three smoke flavourings would not be of safety concern for humans.

We have investigated the population structure of lactic acid bacteria (LAB) for several beef carpaccio available on the market with the purpose of comparing the effect of storage process (modified-atmosphere packaging and vacuum-packaging) and of seasonal changes on this microbial population. Out of 60 samples we have characterised 214 isolates accounting for 10 Lspecies and 35 isolates accounting for 11 non-Lspecies. Lactobacillus sakei, Leuconostoc carnosum and Leuconostoc mesenteroides were the most prevailing Lspecies with a frequency of identification within 66%, 62% and 52% of the samples respectively. These 3 species were also characterised by a phenotypic intra-species diversity of isolates based on colony morphology. We showed that the prevalence was increased 1.5 fold for L. sakei and L. mesenteroides during the summer sampling in comparison to the spring or the fall sampling suggesting an environmental origin of these two species. Seasonal variations were also observed for the prevalence of Lactobacillus fuchuensis and L. carnosum in spring (2- and 1.5-fold increase, respectively) and of Brochothrix thermosphacta in fall (6-fold increase). Finally, we demonstrated that the growth potential after the sell-by-date was favourable of 1.25 log(10) cfu g(-1) to Leuconostoc spp. in modified-atmosphere packaging and of 1.38 log(10) cfu g(-1) to Lactobacillus spp. in vacuum-packaging. In conclusion, we show that important and unsuspected traits in bacterial population dynamics can be unravelled by large sampling strategies. We discuss about the need to take this assessment into account for further studies on bacterial ecosystems of meat. (C) 2011 Elsevier Ltd. All rights reserved.

[EN] To gain more insight into the context of food safety management by public administrations, food safety objectives must be studied. The Valencian administration quantified the prevalence of Listeria monocytogenes in cafeterias and restaurants in this region of Spain between 2002 and 2010. The results obtained from this survey are presented here for 2,262 samples of fish, salad, egg, cold meat, and mayonnaise dishes. Microbiological criteria defined for L. monocytogenes were used to differentiate acceptable and unacceptable samples; more than 99.9% of the samples were acceptable. These findings indicate that established food safety objectives are achievable, consumer health at the time of consumption can be safeguarded, and food safety management systems such as hazard analysis critical control point plans or good manufacturing practices implemented in food establishments are effective. Monitoring of foods and food safety is an important task that must continue to reduce the current L. monocytogenes prevalence of 0.1% in restaurant or cafeteria dishes, which could adversely affect consumer health., The manuscript was supported by the project "Estudio de la influencia de los factores y agentes presentes en la cadena alimentaria sobre el valor del riesgo al que estan expuestos los consumidores debido a la presencia de Listeria monocytogenes en productos vegetales de IV gama" (PAID-06-10-2287) from the Universidad Politecnica de Valencia. This study was performed in collaboration with the General Director of Public Health of the Valencian Government Health Department. However, the views expressed here do not necessarily reflect the positions or policies of this Health Department. The authors are grateful to all inspectors from the Public Health Department of the Valencia Regional Government who participated in the monitoring program and thank the technicians of the Public Health Laboratory of Valencia Regional Government.

A multiplex PCR method, aimed at the detection of genes associated with biogenic amine production, identified the odc gene encoding ornithine decarboxylase in 1 of 15 strains of Staphylococcus epidermidis . The ability of the positive strain, S. epidermidis 2015B, to produce putrescine in vitro was demonstrated by high-performance liquid chromatography (HPLC). In this strain, the odc gene was detected on plasmid DNA, suggesting that the ability to form putrescine is carried by a mobile element, which explains the fact that the trait is strain dependent within the S. epidermidis species. A 6,292-bp nucleotide sequence harboring the putative odc gene was determined. S. epidermidis ornithine decarboxylase (ODC) showed 60 to 65% sequence identity with known ODCs of Gram-positive as well as Gram-negative bacteria. Downstream of the odc gene, a gene encoding a putative amino acid transporter was found that shared 59% sequence identity with the ornithine/putrescine exchanger (PotE) of Escherichia coli . Cloning and expression of the potE gene of S. epidermis 2015B in Lactococcus lactis demonstrated that the gene product transported ornithine and putrescine into the cells and efficiently exchanged putrescine for ornithine. Analysis of the flanking regions showed high identity levels with different S. epidermidis plasmid sequences, which would confirm the plasmidic location of the odc operon. It follows that the odc and potE gene pair encodes a putrescine-producing pathway in S. epidermis 2015B that was acquired through horizontal gene transfer.

Fresh beef slices were marinated by immersion in marinades based on soy sauce without (SB) or with lactic acid (SBLA) or red wine base without (WB) or with 0.5% v/v oregano essential oil (WBO). For control samples (immersed in saline), a mean increase of 0.9log CFU/cm(2) in total viable counts (TVCs) occurred during the 24 h treatment. During marination with WB and SB, mean TVC decreased by 0.7 and 0.3log CFU/cm(2), respectively. The mean decrease in TVC for samples marinated in WBO or SBLA was 1.2log CFU/cm(2). Subsequent storage of beef resulted in a rapid increase of TVC in control samples, to >9.5log CFU/cm2 after 8 days at 5 degrees C or 3 days at 15 degrees C. Significant (P < 0.05) microbial growth occurred in marinated samples stored at 5 degrees C. During storage at 15 degrees C TVC increased in only WB samples but the final numbers of 5.9log CFU/cm(2) were significantly lower (P < 0.05) than the numbers in the control. Results similar to those for TVC were observed for Pseudomonas spp. All marinades also gave meat with significant lower TBARS values than the controls. There were no significant differences (P > 0.05) in the toughness of the marinated samples compared to the control, except for SBLA samples which had significantly higher (P < 0.05) shear force values. Marination with soy sauce or red wine marinades can evidently control microbial spoilage and oxidation of meat. (C) 2010 Elsevier Ltd. All rights reserved. Food Microbiology

Commercially prepared lamb was stored at -1.5 degrees C after inoculation with a combination of three Lactobacillus sakei strains previously shown to inhibit spoilage and pathogenic bacteria of importance to the meat industry. Between 6 and 14 weeks storage samples were evaluated for growth of inoculated strains, production of fermentation end-products and sensory acceptance of the cooked product. All three L sakei strains flourished during storage, formed consistently dominant populations and were associated with lower surface pH and increased levels of lactic and acetic acids. Inoculated samples were determined to be as equally acceptable for smell, acidity, rancidity and overall liking as un-inoculated controls. (C) 2010 The American meat Science Association. Published by Elsevier Ltd. All rights reserved.

In recent years, health concerns related to salt/sodium chloride consumption have caused an increased demand for salt-reduced foods. Consequently, sodium chloride (NaCl) reduction in foods has become an important challenge. The more so, since a decrease in NaCl content is often reported to be associated with a decrease in consumer acceptance. The objective of the present study was to investigate whether or not it would be possible to reduce the NaCl content in standard Western European foods by replacing it with naturally brewed soy sauce. Three types of foods were investigated: salad dressing (n = 56), soup (n = 52), and stir-fried pork (n = 57). In the 1st step, an exchange rate (ER) by which NaCl can be replaced with soy sauce without a significant change in the overall taste intensity was established per product type, by means of alternative forced choice tests. In the 2nd step, the same consumers evaluated 5 samples per product type with varying NaCl and/or soy sauce content on pleasantness and several sensory attributes. The results showed that it was possible to achieve a NaCl reduction in the tested foods of, respectively, 50%, 17%, and 29% without leading to significant losses in either overall taste intensity or product pleasantness. These results suggest that it is possible to replace NaCl in foods with naturally brewed soy sauce without lowering the overall taste intensity and to reduce the total NaCl content in these foods without decreasing their consumer acceptance.Health concerns related to salt consumption cause an increased demand for salt-reduced foods. Consequently, the development of foods with reduced salt content without decreasing the consumer acceptance is an important challenge for the food industry. A new possible salt reduction approach is described in the present article: The replacement of salt with naturally brewed soy sauce.

This study was performed to determine the thermal resistance of L. monocytogenes at different heat treatments in Inegol meatballs. Inegol meatballs were divided into three groups. In group 1, meatballs were inoculated with 8.0 x 10(2), 1.9 x 10(3), 6.0 x 10(3) and 2.4 x 10(4) cfu/g L. monocytogenes and then they were cooked at an internal temperature of 85 degrees C for 4 min. Group II meatballs were inoculated with 1.0 x 10(2), 2.0 x 10(2), 8.0 x 10(2), 5.6 x 10(5) and 2.0 x 10(6) cfu/g L. monocytogenes and cooked at an internal temperature of 80 degrees C for 4 min. In group 111, the meatballs were inoculated with 5.6 x 10(5) and 2.0 x 10(6) cfu/g L. monocytogenes and cooked at an internal temperature of 63 degrees C for 30 min. In groups I and II, L. monocytogenes was not determined by direct plating method after cooking process. However, heat injured bacteria were recovered by an enrichment procedure when they were cooked at an internal temperature of 80 degrees C for 4 min. In group III, L. monocytogenes numbers were reduced by about 3 log cfu/g at 63 degrees C for 30 min. As a result, it was considered that the cooking process at an internal temperature of 85 degrees C for 4 min of Inegol meatballs is sufficient for eliminating L. monocytogenes when it is at = 10(5) cfu/g) of L. monocytogenes, and the meatballs may constitute a risk for foodborne listeriosis, especially in susceptible human hosts.

This study estimates a set of unconditional own-price and expenditure elasticities across time for 49 processed food categories using scanner data and the FAST multistage demand system with fixed effects across time. Estimated own-price elasticities are generally much larger, in absolute terms, than previous estimates, while our expenditure elasticities are generally much lower. The use of disaggregated product groupings, scanner data, and the estimation of unconditional elasticities likely accounts for these differences. Results of the study suggest providing more disaggregate product-level demand elasticities could aid in the economic analysis of issues relating to industry competitiveness or the impact of public policy. Published version

Titelblatt, Druckgenehmigung, Selbständigkeitserklärung, Lebenslauf, Danksagung, Inhaltsverzeichnis Einleitung Literatur Material und Methode Ergebnisse Schlußfolgerungen Zusammenfassung Summary Schrifttum Anhang, Die Deutsche Landwirtschafts-Gesellschaft (DLG) führte bereits 1887 die erste Prüfung an Lebensmitteln im Rahmen eines Preisausschreibens durch. Nicht erst seit ihrer Wiedergründung im Jahr 1945 verfolgt die DLG das Ziel, den Qualitätsstandard deutscher Lebensmittel anzuheben. Die erklärte Aufgabe der freiwilligen Qualitätswettbewerbe für Fleischerzeugnisse, Fertiggerichte, Tiefkühlkost und Feinkost, die Herstellung und den Absatz hochwertiger Erzeugnisse zu fördern, soll durch eine vergleichende sensorische Analyse realisiert werden. Bisher erhielten die Teilnehmer der DLG- Qualitätswettbewerbe zwar ein standardisiertes Expertengutachten über die Beschaffenheit der geprüften Produkte und ihrer Mängel, aber keine Hinweise, auf welche Weise erkannte Fehler behoben werden könnten. Um hier Abhilfe zu schaffen und die Qualität von Fleischerzeugnissen durch konkrete Ratschläge weiter zu verbessern, hat die Deutsche Landwirtschafts-Gesellschaft (DLG) gemeinsam mit dem Institut für Lebensmittelhygiene an der Freien Universität Berlin die Entwicklung des hier vorgestellten Programmes angeregt. Die vorliegende Arbeit beschreibt die bei der Programmerstellung gemachten Erfahrungen und dokumentiert das endgültige Ergebnis. Das "Informationsprogramm zu Mängelansprachen bei der Herstellung von Brühwürsten" stellt ein multimediales Kompendium der Brühwursttechnologie dar. Für jeden der in den DLG-Prüfbestimmungen für Brühwürste aufgelisteten ca. 160 Mängel werden Hinweise zur Fehlerbehebung bzw. -vermeidung bei der Herstellung derartiger Produkte gegeben. Dieses multimediale Lehrbuch wurde für die Unterweisung an Universitäten, Fachhochschulen, Berufsschulen, handwerklichen Ausbildungszentren, aber auch als praktische Hilfe für das Fleischerhandwerk und die Fleischwarenindustrie konzipiert. Folgende Vorgaben wurden bei der Umsetzung des Programmes realisiert: 1\. Die in den DLG-Prüfbestimmungen für Brühwürste aufgelisteten ca. 160 namentlich genannten Mängel bilden die Grundlage für die einzelnen Kapitel. Der gesamte Text umfaßt ca. 150 Druckseiten. 2\. Das Suchen und Auffinden von Informationen wurde über eine Seite mit Suchfunktion und einer übersichtlichen Anzeige von Suchergebnissen möglichst einfach und benutzerfreundlich gestaltet. 3\. Inhaltlich zusammenhängende Probleme bzw. Mängel sind durch Hyperlinks miteinander verknüpft, sodaß diese in ganzheitlichem Zusammenhang und direkt nacheinander betrachtet werden können. 4\. Fachbegriffe sind ebenfalls als Hyperlink in den Text eingebunden, damit die dazugehörige Erklärung bzw. Definition jederzeit abrufbar ist. Dieses "Lexikon der Begriffe" beläuft sich auf 12 Druckseiten. 5\. Die derzeit gültigen DLG-Prüfbestimmungen, die in das Lehrbuch mit eingearbeitet wurden, vermitteln einen Einblick in den Ablauf der DLG- Qualitätsprüfungen. 6\. Um einen möglichst großen Kreis von Anwendern anzusprechen und um der derzeitigen Entwicklung in der Computerbranche Rechnung zu tragen, wurde die Programmierung dieses multimedialen Lehrbuches so vorgenommen (in HTML und JavaScript), daß es auf CD-ROM und auch im Internet dargestellt werden kann. Da die Zielgruppe von Fleischerlehrlingen, über Studenten und Lebensmitteltechnologen bis hin zum praktisch tätigen Fleischer reicht, wurde im gesamten Programm eine einfache, leicht verständliche Sprache, ohne Akronyme und Abkürzungen verwendet. Lebensmitteltechnologische Fachbegriffe stellen jedoch einen Teil des zu vermittelnden Wissens dar, weshalb auch die einschlägige Nomenklatur bewußt einbezogen wurde., As early as 1887 the German Agriculture Society (Deutsche Landwirtschafts- Gesellschaft DLG) carried out the first examination of food with a competition. Since the DLG was refounded in 1954 it has continued to pursue its goal to improve the quality standard of German food. The stated objective of the voluntary quality competitions for meat products, ready-to-serve meals, frozen food and delicacies, to support manufacturing and sales of highquality products, is realized by a comparative sensory analysis. Up to now, participants of the DLG Quality Competitions receive standardized expert?s reports about the condition of the product tested and any imperfections noted, but give no indication in which way these could be improved. In order for food producers to take remedial action and to further improve the quality of meat products with more definitive advice, the German Agriculture Society together with the Institute of Food Hygiene at the "Freie Universität Berlin" has suggested the development of the programme summarised below. This body of work describes the experience gained in developing the programme and documents the final results. The "Information Programme for addressing imperfections in the production of sausages" has been developed to be a multimedia compendium of "sausage technology". For each of the approximately 160 imperfections listed in DLG?s examination regulations, suggestions to remedy any imperfections in the manufacturing process are offered. This multimedia textbook was conceived for the instruction at universities, universities for applied science, vocational schools, and technical training centres, but also as a practical help for the butcher?s trade and for the meat product?s industry. The following issues have been experienced during the creation of this programme: 1\. As there are approximately 160 individually mentioned imperfections listed in DLG?s examination regulations for sausages, these were assigned individual chapters. The entire text contains approximately 150 printed pages. 2\. Searching for and finding information has been laid out as simply and as userfriendly as possible by a page with search function and a clear indication of search results. 3\. Associated errors in sausage production are listed in entirity and hyperlinked with each other, in such a way that you can read through them in sequence. 4\. Technical terms are also integrated into the text with hyperlinks to their definition, and indeed a complete dictionary of all technical terms. This "Encyclopedia of Terms" amounts to 12 printed pages. 5\. The examination regulations of DLG valid at present, which have been included in the textbook, give an insight into the process of the quality examinations of DLG. 6\. In order to interest as wide a group of users as possible with and elicit a good response, and taking into account current development within the IT community, programming of this multimedia textbook has been performed in such a way (in HTML and JavaScript) to allow for both online and offline usage by Internet and CD-ROM. As the target group stretches from butcher?s apprentices, through students and food technologists to butchers, in the entire programme a simple, easily comprehensible language without acronyms and abbreviations has been used. Food technology terms, however, represent key knowledge to be imparted, and for this reason the appropriate nomenclature has been deliberately included.

Meat and meat product : their importance in bacterial foodborne diseases The purpose of this work is to estimate the part of meat and meat-products in the bacterial etiology of foodbome diseases : some various studies are permitting to define current quantitative and qualitative aspects about this question. Technical and bacteriological problems for the future are considered with, also, hazard control means., Le but de ce travail est d’évaluer la part prise par les viandes et les produits camés dans l’étiologie bactérienne des accidents toxi-infectieux d’origine alimentaire. Quelques études d’origines diverses permettent de cerner les aspects actuels, quantitatifs et qualitatifs de la question. Les problèmes techniques et bactériologiques de l’avenir sont envisagés ainsi que la possibilité de maîtrise du risque., Luigi René, Kervella Jean-Yves. Les viandes et produits carnés : leur rôle dans les toxi-infections alimentaires. In: Bulletin de l'Académie Vétérinaire de France tome 143 n°3, 1990. pp. 57-70.