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This study provides valuable information on the levels of various trace metals (Pb, Cd, Hg, Zn, Cu, Cr) in meat products (baked ham, raw ham, mortadella, cured sausage, würstel, salami) from South Italy and calculates potential health risk toxicity associated with their consumption for the total population and for children. In the samples studied metal concentrations are within the permissible legal limits (Cd: 0.01–0.03 μg g−1 w.w., Hg: 0.01–0.02 μg g−1 w.w., Zn: 5.71–7.32 μg g−1 w.w., Cu: 1.08–1.21 μg g−1 w.w., Cr: 0.15–0.23 μg g−1 w.w.), except for Pb (Pb: 0.22–0.38 μg g−1 w.w.). The estimated intake values are within the provisional tolerable daily intake limits for toxic metals and recommended daily intake values for essential metals in both tested groups. The noncarcinogenic risk values of the individual metals indicate that there is no health risk, but their combined effects might constitute a potential risk for children. Furthermore, the cumulative cancer risk of all samples studied exceeds the recommended threshold risk limit (> 10−4) in both total population and children, indicating a risk of potential health problems for consumers especially for children, who are more vulnerable to toxic metal exposure. [ABSTRACT FROM AUTHOR]

Cooked pork products, i.e. , sliced cooked hams maintained under modified-atmosphere-packaging (MAP), were analysed both microbiologically and with respect to volatile levels during storage. Three storage temperature ranges were compared (4–6 °C, 7–9 °C, and 11–13 °C), representing different refrigeration conditions at household level. The microbial loads were determined by plating samples on six different agar media, followed by (GTG) 5 -PCR fingerprinting of genomic DNA of selected isolates, and identification of representative isolates by 16S rRNA, pheS , and rpoA gene sequencing. Carnobacterium maltaromaticum , Lactobacillus sakei , and Serratia proteamaculans were the major bacterial species found among the 619 isolates identified. The volatiles produced during storage were followed by selected ion flow tube-mass spectrometry (SIFT-MS) and the identity of the volatiles was confirmed by headspace solid-phase microextraction combined with gas chromatography and time-of-flight mass spectrometry (HS-SPME-GC-TOF-MS). SIFT-MS analysis showed that volatiles, such as 2,3-butanediol, acetoin, and ethanol, may serve as potential markers for spoilage development. Differences in volatile production between samples were likely due to discrepancies in the initial microbial load and the effect of storage conditions. In conclusion, this study combines the use of new mass spectrometric techniques to examine volatile production during spoilage as an additional source of information during microbiological community analysis. Unlabelled Image • Cooked ham samples were analysed under mimicked household storage conditions. • High counts of mainly Enterobacterales and lactic acid bacteria were found. • The volatile formation was followed by SIFT-MS and GC-TOF-MS. • The storage time and duration influenced volatile formation, as shown by SIFT-MS. • High bacterial counts and volatile concentrations were suggestive of spoilage. [ABSTRACT FROM AUTHOR]

Abstract: High resolution 1H NMR spectroscopy was proposed for the determination of the fatty acid chain profile of lipids in pork meat products during ripening. Two typical Mediterranean PDO salami produced in Calabria, a region in the Southern Italy, were chosen as a case of study. Quantitative NMR analysis provided the fatty acid chain profiles of total lipid extracts. The transesterification of total lipid extracts furnished FAME mixtures that enabled quantitation of fatty acid acyl chains in the acylglycerol and FFA portions. In all cases, oleyl chains were predominant, and high amounts of polyunsaturated fatty acid chains were observed. The proposed spectroscopic method allowed also the estimation of the most important nutritional parameters of dry fermented meat products. [Copyright &y& Elsevier]

Abstract: An ultra high performance liquid chromatography–tandem mass spectrometry method (UPLC–MS/MS) is proposed for the simultaneous quantification of inosine, adenosine, guanosine, uridine, hypoxanthine, xanthine and uric acid in pork meat, dry-cured and cooked ham. Samples were added with 15N2-xanthine (internal standard) and extracted with boiling water for 30min. Supernatants were washed with hexane, added with formic acid 10% in water, methanol:acetone (1:1, v/v), evaporated to dryness under N2, and finally re-dissolved in water prior to injection. Chromatographic separation was carried out with a HSS T3 column with a total time of analysis of 15min. Two specific transitions for each compound were used for identification and quantification (with matrix matched calibration curves). Linearity, limit of detection, repeatability and accuracy were evaluated. The method was used to quantify the seven purines and pyrimidines in 15 commercial samples. [Copyright &y& Elsevier]

The occurrence of ochratoxin A (OTA) in different pork products was surveyed. Twenty-two samples of raw ham muscle were obtained from industrial plants for ham production and 84 samples of dry-cured ham (n=30), cooked ham (n=12), salami (n=12), coppa (n=18) and würstel (n=12) were collected from retail outlets located in the Emilia region (northern Italy). After extraction and immunoaffinity clean-up steps, OTA was quantified using HPLC-fluorescence detection. The limits of detection and quantification (LOQ) for the method used were 0.01 and 0.03 µg/ kg, respectively. OTA was detected in 47% of the samples, but only 24% contained OTA above the LOQ. High levels of OTA were only found in some dry-cured ham samples: 5 (17%) exceeded 1.0 µg/kg, the limit set by the Italian Ministry of Health guideline and 2 (7%) exceeded 10 µg/kg; however, the median was only 0.02 µg/kg. The other pork products showed lower OTA contamination that was always below 0.30 µg/kg. The contribution of pork products to OTA intake in Italy appears to be negligible. [ABSTRACT FROM AUTHOR]

Abstract: The effect of high pressure (at 600 and 900MPa) on the levels of purines and pyrimidines was evaluated in dry-cured and cooked ham. Pressurization of dry-cured ham did not modify purines and pyrimidines contents. On the contrary, treatment at 600 MPa and 900MPa caused a decrease in guanosine and an increase in adenosine respectively. [Copyright &y& Elsevier]

Processed meat products are of worldwide importance, but they are highly prone to fungal and ochratoxin A (OTA) contamination. In previous studies, several Lactic Acid Bacteria (LAB) and yeasts have been tested as biocontrol agents against P. nordicum growth and OTA production in meat products, with promising results. However, A. westerdijkiae has been poorly studied for this matrix. The aim of this work was to evaluate in vitro the mechanisms underlying the effects of a commercial starter culture and of a meat-native Candida zeylanoides strain on the growth and OTA production of P. nordicum and A. westerdijkiae , by co-culture in ham and sausage-based media under different conditions. In ham medium, C. zeylanoides live cells, cell broth and diffused compounds significantly inhibited OTA production by P. nordicum , but live cells of the starter culture significantly increased it. For A. westerdijkiae strong and significant stimulation was observed by direct contact in both media. In conclusion, ochratoxigenic fungi do not all respond to antagonistic microorganisms in the same way. This study sheds some light on the mechanisms behind the different effects of microorganisms. • The two ochratoxigenic fungi were stimulated for OTA production when in co-culture. • Direct contact and simultaneous growth of test organisms acted on OTA production. • OTA production by A. westerdijkiae was significantly stimulated in all co-cultures. [ABSTRACT FROM AUTHOR]