The aim of this study was to determine the influence of alternative ripening (thermo-hygrometric) conditions in the summer production season (batch S) on changes in free amino acids (FAA) and ...biogenic amines (BA) content in dry-fermented sausage Sjenički sudžuk, compared to traditional production during winter (batch W) in small/micro processing plant. Consequently to important proteolytic changes, both in batch W and especially in batch S, the concentration of total FAA increased (P < 0.05) over time, being 600 mg/100 g dm and 844 mg/100 g dm, respectively. By the end of ripening, the total concentration of six analyzed BA reached 399 mg/kg and even 2468 mg/kg in batches W and S, respectively. Predominant amines in batch W were putrescine and tyramine, and in batch S were cadaverine and putrescine. The concentration of these amines increased significantly (P < 0.05) throughout ripening within each of the observed periods of the year. Regarding histamine, the registered concentration was very low in samples of batch W (9.69 mg/kg), while the sausages of batch S were characterized by a much higher concentration of this harmful compound (333 mg/kg). In respect of this finding, the summertime production of Sjenički sudžuk in small/micro processing plants should be avoided until necessary manufacturing process modifications are implemented.
•Effect of summer ripening conditions on proteolysis in Sjenički sudžuk was analyzed.•Ripening conditions affected the evolution of free amino acids and biogenic amines.•Higher levels of free amino acids and biogenic amines were registered in “summer” sausage.•Summer production should be modified in order to avoid biogenic amines hazard.
This study aimed to evaluate nitrite reduction impact on geometry, colour, chemical, microbiological, and sensory traits of dry sausage (kulen) traditionally prepared with red hot paprika powder. ...Three batches of kulen with different nitrite levels were produced and assessed: N110 (control with 110 mg/kg of sodium nitrite), N55 (55 mg/kg of sodium nitrite), and NF (without sodium nitrite). Samples for the analyses were taken on production day, after 8, 16, 24, 32, and 40 days of ripening and after 50 and 100 days of storage. Four novel digital methods for quality assessment were deployed such as computer vision system (CVS), three-dimensional (3D) laser imaging, oral processing, and temporal dominance of sensations (TDS). Reduction and removal of nitrites from the formulation of kulen did not result in significant (P<0.01) differences in lightness (L∗), redness (a∗), and yellowness (b∗) of the sausage surface, meat, and fat parts that were measured independently by means CVS. Sausages produced by 50% nitrite reduction (N55) showed no significant (P<0.01) differences in terms of geometrical, chemical, colour, microbiological, and oral processing parameters compared with the control (N110) batch. On the other hand, the complete removal of nitrites from kulen formulation negatively affected biogenic amine levels and oral processing properties of the product. Nitrite reduction showed no significant effect on TDS curves among the batches. The results of this study indicate that nitrite content in traditional kulen can be reduced by 50% (55 mg/kg of sodium nitrite) without adversely affecting the various quality properties of the product.
The composition of 18 essential oils was determined using gas chromatography-mass spectrometry, and their antilisterial activity was evaluated by the disk diffusion method, followed by the ...determination of the minimum inhibitory and minimum bactericidal concentrations. The most active essential oils were oregano, thyme, cinnamon, winter savory, and clove, with MIC values ranging from 0.09 to 1.78 µL/mL. We investigated the biofilm-forming potential of
on polystyrene at 5 °C, 15 °C, and 37 °C in three different media. The formation of biofilm was found to be dependent on the temperature and the availability of nutrients. After treatment with selected essential oils, the reduction in biofilm biomass was in the range of 32.61% and 78.62%. Micromorphological changes in the
treated by oregano and thyme essential oils were observed in the form of impaired cell integrity and cell lyses by using scanning electron microscope. Oregano and thyme essential oils (MIC and 2MIC) significantly (
< 0.05) reduced the population of
in minced pork meat during storage at 4 °C. In conclusion, the obtained results indicated the good activity of some selected essential oils on
, with bacteriostatic, bactericidal, and antibiofilm effects at very low concentrations.
•Whole-genome sequencing (WGS) facilitates outbreak investigations and public health surveillance.•WGS is the gold standard approach for pathogen source tracking.•WGS allows geographic distributions ...of the L. monocytogenes clonal complexes.•WGS can open avenues to fine-tune risk assessments.•WGS can be used to identify various genetic traits.
Listeria monocytogenes has been implicated in numerous outbreaks and related deaths of listeriosis. In food production, L. monocytogenes occurs in raw food material and above all, through postprocessing contamination. The use of next-generation sequencing technologies such as whole-genome sequencing (WGS) facilitates foodborne outbreak investigations, pathogen source tracking and tracing geographic distributions of different clonal complexes, routine microbiological/epidemiological surveillance of listeriosis, and quantitative microbial risk assessment. WGS can also be used to predict various genetic traits related to virulence, stress, or antimicrobial resistance, which can be of great benefit for improving food safety management as well as public health.
The pathogenic microorganism
is ubiquitous and responsible for listeriosis, a disease with a high mortality rate in susceptible people. It can persist in different habitats, including the farm ...environment, the food production environments, and in foods. This pathogen can grow under challenging conditions, such as low pH, low temperatures, and high salt concentrations. However,
has a high degree of strain divergence regarding virulence potential, environmental adaption, and stress response. This review seeks to provide the reader with an up-to-date overview of clonal and serotype-specific differences among
strains. Emphasis on the genes and genomic islands responsible for virulence and resistance to environmental stresses is given to explain the complex adaptation among
strains. Moreover, we highlight the use of advanced diagnostic technologies, such as whole-genome sequencing, to fine-tune quantitative microbiological risk assessment for better control of listeriosis.
Determination of staphylococcal enterotoxins in cheese by immunoenzyme assays Janković, V., Institute of Meat Hygiene and Technology, Belgrade (Serbia); Đorđević, V., Institute of Meat Hygiene and Technology, Belgrade (Serbia); Lakićević, B., Institute of Meat Hygiene and Technology, Belgrade (Serbia) ...
Archives of biological sciences,
(2012), 2012-00-00, 2012-01-01, Letnik:
64, Številka:
4
Journal Article
Odprti dostop
Staphylococcal food poisoning is one of the most common foodborne diseases resulting from the ingestion of staphylococcal enterotoxins (SEs) preformed in foods by enterotoxigenic strains of ...coagulase-positive staphylococci (CPS), mainly Staphylococcus aureus. The presence of enterotoxigenic strains of coagulase-positive staphylococci in raw milk during the production process leads to the contamination of products and outbreaks of alimentary intoxication. The problem of Staphylococcus aureus in cheese remains significant on a global level. Domestic cheese contaminated with enterotoxigenic staphylococci can result in the formation of enterotoxin, which can produce foodborne illness when the product is ingested. Due to microbiological contamination, microbiological criteria are tools that can be used in assessing the safety and quality of foods. In order to avoid foodborne illness, the Serbian Regulation on General and Special Conditions for Food Hygiene (Official Gazette of RS, No. 72/10) provides microbiological criteria for staphylococcal enterotoxins in dairy products.
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