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This study investigated the occurrence of 5 unregulated mycotoxins in a total of 250 traditional dry-cured meat products sampled in 2020 and 2021 in five Croatian regions (eastern, northern, central, western, and southern). Aflatoxin B1 (AFB1), ochratoxin A (OTA), sterigmatocystin (STC), citrinin (CIT), and cyclopiazonic acid (CPA) concentrations were related to the geographical region of the product’s origin and to local weather. The results revealed the contamination of 27% of samples, namely, STC in 4% of samples in concentrations of up to 3.93 µg/kg, OTA in 10% of samples in concentrations of up to 4.81 µg/kg, and CPA in 13% of samples in concentrations of up to 335.5 µg/kg. No AFB1 or CIT contamination was seen. Although no statistically significant differences in concentrations of individual mycotoxins across the production regions were found, differences in mycotoxin occurrence were revealed. The eastern and western regions, with moderate climate, delivered the largest number of contaminated samples, while the southern region, often compared with subtropics, delivered the smallest, so that the determined mycotoxins were probably mainly produced by the Penicillium rather than the Aspergillus species. Due to the interaction of various factors that may affect mycotoxin biosynthesis during production, the detected concentrations cannot be related solely to the weather.

Cyclopiazonic acid (CPA) is an under-investigated mycotoxin of toxicological significance, produced by several Penicillium (P. griseofulvum, P. camemberti, P. dipodomyicola and P. commune) and Aspergillus (A. flavus, A. oryzae and A. tamarii) species. Moulds of the Penicillium and the Aspergillus genus overgrow the surface of dry– cured meat products during ripening. Although P. commune is one of the predominant mould species isolated from dry–cured meat products, CPA concentrations in products of this type are generally unexplored. The ability of moulds to produce mycotoxins is affected by various environmental and biological factors, such as the presence and expression of biosynthetic genes. In this study, 200 samples of Croatian traditional dry-cured meat products were analysed for the presence of CPA- producing moulds. Surface moulds were identified using both the traditional and the molecular method, the latter employing beta- tubulin and calmodulin loci sequencing. The isolates of mould species that can produce CPA were tested for the presence of dmaT gene encoding dimethylallyl tryptophan synthase involved in CPA production using the real-time PCR. CPA concentrations in dry-cured meat products were analysed using LC-MS/MS (liquid chromatography- tandem mass spectrometry). Species identified from the surface of TMP samples, potentially able to produce CPA, were P. commune (70 isolates), A. flavus (12 isolates), and P. polonicum (13 isolates). Namely, several studies have indicated the need for testing the CPA production potential of P. polonicum as well. The results revealed the presence of dmaT gene in 17% of A. flavus, 64% of P. commune, and none of P. polonicum isolates. In 24 samples, the CPA concentrations were above the limit of detection (LOD = 2.17 µg/kg) and rose up to 66.35 µg/kg. P. commune comprising dmaT gene was identified in roughly half of the CPA positives (11 out of 24), while A. flavus was not identified in any of CPA-contaminated samples. It can be concluded that P. commune commonly possesses the CPA biosynthetic gene and therefore represents a potential public health hazard. CPA contamination of samples in which P. commune or other CPA producers were not identified can either be explained by the previous contamination of meat product ingredients, or by the possibility that P. commune (or other CPA producers) were overgrown by other mould species at the end of the ripening stage and therefore skipped detection.

Dinoflagellates of the genus Dinophysis produce okadaic acid (OA) and analogues. Cultures of a strain of Dinophysis acuta isolated from the Galician Rias contained high levels of pectenotoxins but little OA. Isomeric forms of the latter were suspected as the concentration of OA increased after alkaline hydrolysis. High resolution mass spectra of candidate compounds suggest the presence of an OA-C9-diol ester, reported for the first time in Dinophysis acuta.

FOODSIM'2018 , Louvain, BEL, 08-/04/2018 - 12/04/2018; International audience; European regulation previously imposed to slaughterhouses that pork carcasses must be chilled immediately to ensure a core meat temperature below 7°C before future handling operation. Recently the regulation was amended and offers the opportunity to transport carcasses with a core temperature > 7°C from the slaughterhouse to the cutting plants but with continuous refrigeration during their transportation.The purpose of this study was to evaluate the impact of the regulation modification on the microbial growth on the carcasses surface. First, the heat and mass transfer during refrigerated truck transportation were predicted using a 3D pork leg model. Predicted temperature and water activity of the carcasses surface were then used to evaluate microbial growth on the surface.The obtained results showed that in the studied conditions (Ta = 4.5°C, HR = 97 %, Ti = 15°C), the leg reached the required temperature (< 7°C) at the core after 10 hours of transportation. Small change in water content/activity was observed. Based on the proposed predictive microbiology model, the maximum microbial load increase was 2.5 log10 after 30 hours of transportation

Istraživana su fizikalno-kemijska svojstva (pH, aw, boja (L*, a*, b*), NaCl, osnovni kemijski sastav) i senzorska svojstva (izgled presjeka, miris, čvrstoća, okus) slavonskih šunki od crnih slavonskih svinja (n = 10) i od križanaca između velikog jorkšira, švedskog landrasa i duroka (n = 10), tovljenih do 130 kg tjelesne mase. Senzorska svojstva šunki: izgled presjeka (1 - 8 bodova), miris (1 - 10 bodova), čvrstoća (1 - 10 bodova) i okus (1 - 15 bodova) ocjenjivalo je povjerenstvo od pet članova. Meso šunki (m. semimembranaceus) od crnih slavonskih svinja, u odnosu na meso šunki od križanaca, imalo je manji stupanj svjetloće L* (35,50 : 39,35), veći stupanj crvenila a* (18,60 : 17,00), manje sirovih proteina (27,55% : 29,95%), više sirovih masti (10,50% : 7,25%) i više ocjene za senzorna svojstva: miris (9,00 : 8,50), čvrstoću (8,45 : 8,00) i okus (14,00 : 12,00). U pogledu drugih istraživanih pokazatelja (aw, b*, sadržaja vode i pepela) nisu utvrđene značajne razlike između analiziranih skupina., Physical-chemical features (pH, aw, colour (L*, a*, b*), NaCl, basic chemical composition) were examined and sensory sensory characteristics (cross section appearance, smell, tenderness, flavour) of Slavonian hams of black Slavonian pigs (n = 10) and of crossbreds between a big Yorkshire, Swedish Landrace and Duroc (n = 10), fattened up to 130 kg of body mass. Sensory ham characteristics: cross-section appearance (1 - 8 points), smell (1 - 10 points), tenderness (1 - 10 points) and flavour (1 - 15 points) were evaluated by a five member jury. Ham (m. semimembranaceus) of black Slavonian pigs, in relation to ham of crossbreds had a lower lightness degree, L* (35,50 : 39,35), higher redness degree a* (18,60 : 17,00), fewer raw proteins (27,55% : 29,95%), more raw fats (10,50% : 7,25%) and higher grades for sensory characteristics: smell (9,00 : 8,50), tenderness (8,45 : 8,00) and flavour (14,00 : 12,00). Regarding other examined indicators (aw, b*, water and ash content) no significant differences were determined between the analysed groups., Es wurden die physikalisch-chemischen Eigenschaften (pH-Wert, aw, Farbe (L*, a*, b*), der Gehalt von Na Cl, die chemische Basiszusammensetzung) und die sensorischen Eigenschaften (Aussehen des Querschnitts, Geruch, Festigkeit, Geschmack) von slawonischen Schinken von schwarzen slawonischen Schweinen (n = 10) und Kreuzungen zwischen dem großen Yorkshire, der schwedischen Landrasse und dem Duroc-Schwein (n = 10) untersucht, die bis zu einem Gewicht von 130 Kilo gezüchtet wurden. Die sensorischen Eigenschaften der Schinken: Aussehen des Querschnitts (1 – 8 Punkte), Geruch (1 – 10 Punkte), Festigkeit (1 - 10 Punkte) und Geschmack (1 - 15 Punkte), wurden durch einen Ausschuss bewertet, der aus fünf Mitgliedern zusammengesetzt war. Das Schinkenfleisch (M. semimembranaceus) der schwarzen slawonischen Schweine hatte im Vergleich zum Schinkenfleisch der Kreuzungen eine geringere Helligkeitsstufe L* (35,50 : 39,35), eine größere Stufe der Rötung a* (18,60 : 17,00), einen geringeren Anteil von Rohproteinen 27,55% : 29,95%), einen größeren Anteil von Fetten (10,50% : 7,25%) und bessere Bewertungen der sensorischen Eigenschaften: Geruch (9,00 : 8,50), Festigkeit (8,45 : 8,00) und Geschmack (14,00 : 12,00). Bei den restlichen untersuchten Parametern (aw, b*, Wasser- und Ascheanteil) wurden keine bedeutenden Unterschiede zwischen den untersuchten Gruppen festgestellt., Sono state analizzate le proprietà fisico-chimiche (pH, aw, colore [L*, a*, b*], NaCl, composizione chimica di base) e le proprietà sensoriali (aspetto della sezione, odore, consistenza, sapore) del prosciutto cotto prodotto con le carni dei maiali neri di Slavonia (n = 10) e con le carni di maiali nati dall’incrocio tra diverse razze suine (Yorkshire o Large white, Landrace svedese e Duroc) (n = 10), ingrassati sino a 130 kg di massa corporea. Le proprietà sensoriali del prosciutto cotto, ossia l’aspetto della sezione (1 – 8 punti), l’odore (1 – 10 punti), la consistenza (1 – 10 punti) e il sapore (1 – 15 punti), sono state valutate da una commissione di cinque membri. La carne del prosciutto cotto (m. semimembranaceus) proveniente dal maiale nero di Slavonia, rispetto alla carne del prosciutto cotto proveniente dal maiale incrociato, è risultata avere un grado inferiore di luminosità L* (35,50 : 39,35), una grado maggiore di rossore a* (18,60 : 17,00), una quantità inferiore di proteine crude (27,55% : 29,95%), una quantità maggiore di grassi crudi (10,50% : 7,25%) e una migliore valutazione circa le proprietà sensoriali: odore (9,00 : 8,50), consistenza (8,45 : 8,00) e sapore (14,00 : 12,00). Per quanto riguarda gli altri indicatori esaminati (aw, b*, contenuto d’acqua e di cenere), non sono state riscontrate differenze significative tra i gruppi analizzati., Fueron investigadas las características físico-químicas (pH, aw, el color (L*, a*, b*), NaCl, la composición química básica) y las características sensoriales (la sección, el olor, la firmeza, el sabor) de los jamones de Eslavonia de los cerdos negros de Eslavonia (n = 10) y de los mestizos entre el Large White, el Landrace Sueco y el Duroc (n=10), cebados hasta los 130 kg de la masa corporal. Las características sensoriales de los jamones: la sección (1-8 puntos), el olor (1-10 puntos), la firmeza (1-10 puntos) y el sabor (1-15 puntos) fueron evaluados por la comisión de 5 miembros. La carne de jamones (musculus semimemranosus) de los cerdos negros de Eslavonia, con respecto a la carne de los jamones de los mestizos, tuvo el grado bajo de la claridad de la carne L* (35,50 : 39,35), el grado alto de la rojez a* (18,60 : 17,00), menos proteínas crudas (27,55% : 29,95%), más grasas crudas (10,50% : 7,25%) y obtuvo altos puntos para las características sensoriales: el olor (9,00 : 8,50), la firmeza (8,45 : 8,00) y el sabor (14,00 : 12,00). En cuanto a otros indicadores de la investigación (aw, b*, actividad de agua y ceniza), no fueron determinadas diferencias significantes entre los grupos analizados.

[ES] La reducción de sal implica un aumento de la incidencia de jamones con problemas de textura pastosa que dificultan el loncheado y promueven una mayor adhesividad entre lonchas. La textura es uno de los principales atributos de calidad del jamón, por lo que la pastosidad y la adhesividad de las lonchas influyen negativamente en la calidad percibida por parte del consumidor. En este proyecto, se pretende evaluar la eficacia de la aplicación de tratamientos térmicos moderados asistidos por ultrasonidos de potencia (UdP) para la corrección de los defectos de textura. Los tratamientos térmicos se llevaron a cabo en medio acuoso utilizando un baño de ultrasonidos con control de temperatura. En primer lugar, se realizaron tratamientos térmicos en lonchas de 2 cm de espesor de jamones comerciales sin defecto de pastosidad a diferentes temperaturas (35, 40 y 45ºC) sin y con aplicación de UdP. En segundo lugar, se llevaron a cabo tratamientos térmicos a 45ºC con la aplicación de UdP sobre cilindros de 2 cm de diámetro y 2 cm de altura de jamones con defecto de pastosidad. Se analizaron los cambios texturales en los dos principales músculos del jamón (Semimembranosus-SM y Bíceps femoris-BF) mediante ensayos instrumentales de compresión-relajación (4ºC) y además, realizando medidas de ultrasonidos de señal (velocidad y atenuación). Las propiedades texturales del músculo SM (mayor dureza, menor capacidad de relajación) fueron muy diferentes a las del BF. En jamón curado sin defecto de pastosidad, se observó que el tratamiento térmico a 45ºC provocó un aumento de la dureza de ambos músculos, mientras que en el resto de temperaturas no se observaron cambios importantes. En el caso de las muestras pastosas, el tratamiento a 45ºC con UdP causó un aumento significativo (p, [EN] Salt reduction involves an increase in the incidence of hams with pasty texture problems, which hinder the slicing and promote greater adhesion between slices. Texture is one of the main attributes of ham quality, so the stickiness and adhesiveness of the slices adversely affect the quality perceived by the consumer. The objective of this project is to evaluate the effectiveness of the application of moderate heat treatments assisted by power ultrasounds (PU) for correcting textural defects. Heat treatments were performed in aqueous medium using an ultrasonic bath with temperature control. First, heat treatments were carried out in slices of 2 cm thickness commercial hams without stickiness at different temperatures (35, 40 and 45ºC) without and with application of PU. Second, heat treatments were carried out at 45°C with the application of PU in 2 cm of diameter and 2 cm height cylinders of pasty ham. Textural changes were analyzed in the two main muscles of the ham (Semimembranosus-SM and Bíceps femoris-BF) by instrumental compression-relaxation tests (4°C) and also taking low intensity ultrasound measurements (velocity and attenuation). The textural properties of the muscle SM (greater hardness, lower capacity of relaxation) were very different from the BF. In dry-cured ham without stickiness, it was found that the heat treatment at 45°C caused an increase in the hardness of both muscles, while at the rest of temperatures no significant changes were observed. In the case of pasty samples, the treatment at 45°C with PU caused a significant increase (p

The subcutaneous tissue of the hamster cheek pouch, a site of immunologic privilege, has been used to investigate the potential infectivity of different types of parasites. It has been demonstrated that the implantation of fragments of lesions induced by the fungus Lacazia loboi, the etiologic agent of Jorge Lobo's disease, into the subcutaneous tissue of the hamster cheek pouch resulted in parasite multiplication and dissemination to satellite lymph nodes16. Here we describe the evolution of lesions induced by the inoculation of the isolated fungus into this immunologically privileged site. The morphology of the inflammatory response and fungal viability and proliferation were evaluated. Inoculation of the fungus into the cheek pouch induced histiocytic granulomas with rare lymphocytes. Although fungal cells were detected for a period of up to 180 days in these lesions, the fungi lost viability after the first day of inoculation. In contrast, when the parasite was inoculated into the footpad, non-organized histiocytic lesions were observed. Langhan's giant cells, lymphocytes and fungal particles were observed in these lesions. Fungal viability was observed up to 60 days after inoculation and non-viable parasites were present in the persistent lesions up to 180 days post-inoculation. These data indicate that the subcutaneous tissue of the hamster cheek pouch is not a suitable site for the proliferation of Lacazia loboi when the fungus isolated from human tissues is tested. O tecido celular subcutâneo da bolsa jugal do hamster, um local de privilégio imunológico, tem sido usado para a investigação da infectividade potencial de diferentes tipos de parasitas. Está demonstrado que o implante de fragmentos de lesões induzidas pelo fungo Lacazia loboi, o agente etiológico da doença de Jorge Lobo, no tecido subcutâneo da bolsa jugal do hamster resultou na multiplicação e disseminação do parasita para linfonodos satélites16. Neste trabalho, descrevemos a evolução de lesões induzidas pela inoculação do fungo isolado de lesões de humanos neste sítio de privilégio imunológico. A morfologia da resposta inflamatória, a viabilidade e proliferação do fungo foram analisadas. A inoculação do fungo na bolsa jugal induziu granulomas com raros linfócitos. Embora células fúngicas tenham sido observadas até 180 dias após inoculação, os fungos perderam viabilidade após o primeiro dia da inoculação. Contrariamente, quando o fungo foi inoculado no coxim plantar dos animais, foram observadas lesões histiocitárias não organizadas. Células gigantes do tipo Langhans, linfócitos e fungos foram observados nessas lesões. Quando inoculado na pata dos animais, a viabilidade do fungo foi observada até 60 dias após inoculação. Parasitas não viáveis foram observados em lesões de até 180 dias. Esses dados indicam que o tecido celular subcutâneo da bolsa jugal do hamster não é local adequado para a proliferação do Lacazia loboi quando o fungo isolado de tecido humano é testado.

This article provides information on the study of the volatile compounds in raw and dry-cured Iberian hams. Different volatile compounds are identified and studies carried out by different authors are presented. This article reviews the analytical methods that have been used to determine the different volatiles of these samples. Furthermore, all volatile compounds identified (a total of 411 volatiles) have been collected in several tables according to different series of compounds: hydrocarbons, aldehydes, ketones, alcohols, esters and ethers, lactones, terpenes and chloride compounds, nitrogenous compounds, sulfur compounds and carboxylic acids. This review can be useful in subsequent research due to the complexity of the study.En este artículo se proporciona información sobre el estudio de los compuestos volátiles del jamón ibérico tanto fresco como curado. Se presentan los diferentes compuestos volátiles identificados por distintos autores. Además, se evalúan los métodos analíticos que han sido utilizados para determinar dichos compuestos volátiles en este tipo de muestras. Todos los compuestos identificados y descritos en esta revisión (un total de 411 compuestos volátiles) han sido agrupados en diversas tablas de acuerdo a las diferentes familias a que pertenecen: hidrocarburos, aldehídos, cetonas, alcoholes, ésteres y éteres, lactonas, terpenos, compuestos halogenados, compuestos nitrogenados, compuestos de azufre y ácidos carboxílicos. Debido a la complejidad de este estudio, la presente revisión puede ser muy útil en investigaciones posteriores.

El objetivo del estudio fue evaluar la influencia de coberturas de quitosana en lascas de jamón cocido y jamón Visking envasadas al vacío. En ambos productos se observó un incremento de la acidez, mayor en los productos con coberturas de quitosana. Se produjo un aumento de la dureza con el tiempo, sin que existieran diferencias significativas (p≤0,05) atribuibles a la aplicación de coberturas. Se encontró un efecto favorable de las coberturas de quitosana en cuanto a retardar el desarrollo de los psicrófilos. La calidad sensorial fue el parámetro que más se afectó durante el almacenamiento; en el jamón cocido el sabor se tornó ácido y se observó un exudado lechoso y en el jamón Visking los jueces refirieron olores y sabores atípicos y una disminución moderada del sabor típico. The aim of the study was to evaluate the influence of chitosan films in two vacuum packaged pork sausages. In both products an increment of the acidity was observed, higher in the products with chitosan coatings. An increase of the hardness took place the time, without significant differences existed (p≤0,05) attributable to the application of coatings. It was a favorable effect of the chitosan coatings as for slowing the development of the psicrophilic microorganisms. The sensorial quality was the most affected parameter during the storage Published vauum