Antimicrobial Effects of Basil, Summer Savory and Tarragon Lyophilized Extracts in Cold Storage Sausages.

The problem of functional foods with bioactive components of natural origin is current for the food industry. Plant extracts rich in polyphenols with antioxidant and antimicrobial activity are a promising source for use in improving the quality and characteristics of fresh meat and meat products. In this context, the purpose of the present study was to evaluate the physico-chemical, microbiological, sensory properties of sausages prepared with the addition of lyophilized extract of basil, thyme or tarragon. For the beginning, the total amount of polyphenols, the antioxidant and antimicrobial activity of the extracts obtained from three spices were evaluated. In the sausages previously infected with Staphylococcus aureus and Escherichia coli it was observed that there is a much larger number of colonies of microorganisms in the control sample compared to the other samples within 24 and 48 h. Moreover, following the addition of sausage extracts, no changes were found regarding their sensory acceptability.

Conservation of the internal quality of eggs using a biodegradable coating.

This study aimed to evaluate the effect of a pectin biofilm on the preservation of refrigerated and unrefrigerated eggs during 5 wk of storage based on egg weight loss, albumen height, Haugh unit (HU), and the yolk index (YI). A total of 1,200 nonfertile eggs from GLK Bankiva laying hens (40 wk of age), which were freshly laid and came from a single collection, were obtained from a model poultry rearing system (Planaltina, Federal District, Brazil) that meets all animal welfare criteria. The experimental outline was entirely randomized, with 20 treatments in a factorial scheme of 2 × 2 × 5, with 2 biofilm treatments (with and without) × 2 storage temperatures (refrigeration: 5°C and ambient: 25°C) × 5 storage periods (7, 14, 21, 28, and 35 d), with 12 repetitions per treatment. Starting from the third storage week, increased weight loss (%) was observed in noncoated eggs (4.46 ± 1.06; 5.61 ± 1.37; 6.93 ± 1.66%) compared with biofilm-coated eggs (3.57 ± 1.26; 4.74 ± 1.8; 6.05 ± 2.21%), respectively. The HU variation in the pectin-coated eggs (86.84-78.02) was smaller than that in the noncoated eggs (83.01-64.36) between the beginning (7 d) and the end (35 d) of the experimental period. Eggs with and without biofilm stored in the refrigerator presented average HU values of 91.26 ± 6.27 and 88.35 ± 6.96, respectively. In contrast, when kept at room temperature, eggs with the coating presented higher HU values (71.27 ± 10.78) than eggs without the coating (59.11 ± 15.97). Coated eggs (0.37 ± 0.16) showed higher YI values than noncoated eggs (0.35 ± 0.16). A pectin-based biofilm effectively maintained egg quality during the 35 d of storage.

Application of Neutral Electrolyzed Water on pork chops and its impact on meat quality.

Physicochemical and microbiological properties of pork chops sprayed with Neutral Electrolyzed Water (NEW) were evaluated during storage at refrigeration temperature. Pork chops were randomly allocated into three groups and were artificially contaminated with an inoculum of 106 CFU/mL of Listeria monocytogenes. Each group was treated with either NEW (58 ppm), NaClO (35 ppm), or saline solution (SS). Subsequently, recovered bacteria were plated on TSA petri dishes and the reduction percentage of Listeria monocytogenes was calculated 24 h and 8 days after treatment. Physicochemical analysis [pH, content of lactic acid, thiobarbituric acid reactive substances (TBARS) and total volatile base nitrogen (TVBN)] were performed to evaluate the effect of all solutions used on pork meat kept at 4 °C for 19 days. In vitro NEW reduced L. monocytogenes titers by > 99.98% and 80.19% and 90.35% in artificially contaminated pork 24 h and 8 days after NEW treatment, respectively. Compared to the SS treatment, NEW and NaClO solutions caused a 0.67 Log UFC/g and 0.65 Log UFC/g reduction respectively. After eight days post-treatment, NEW and NaClO bacterial titers were below the SS treatment. NEW caused little color change in treated meat. It helped to reduce the formation of lactic acid and TVB-N when pork chops are kept at 4 °C for 19 days. Therefore, NEW could be considered as a new alternative to sanitize and preserve pork meat.

Development and optimization of dynamic gelatin/chitosan nanoparticles incorporated with blueberry anthocyanins for milk freshness monitoring.

In this study, we prepared gelatin and chitosan as wall materials, and composites with a controlled release capability in a weak acidic environment were synthesized for loading and protecting anthocyanins. Fourier-transform infrared spectroscopy and scanning electron microscopy were used to assess the properties of the nanoparticles. The loading efficiencies and oxidation resistances of the proposed substances were measured. Under optimal conditions, the anthocyanins exhibited a loading efficiency of 83.81 %, and suitable long-term storage capacity at room temperature with a retention rate of ∼50 % after 15 d. When the nanoparticles were used for detecting the milk freshness, spoiled milk exhibited a reddish color, whereas the color of fresh milk did not change. Moreover, these nanoparticles exhibited a stable chroma in milk for 0-16 h. Therefore, the proposed pH responsive nanoparticles can provide a possibility for the dynamic monitoring of milk quality changes, or provide some reference value for future related research.

[Scombroid food poisoning among hospital personnel]. / Scombroïde-intoxicatie onder ziekenhuispersoneel.

BACKGROUND: Scombroid food poisoning is caused by eating fish with a high concentration of histamine. Histamine is converted from histidine in fish of the Scombroidea family if it is not stored at a sufficiently low temperature. The clinical picture resembles an allergic reaction. CASE DESCRIPTION: Twenty-one of our hospital personnel went to the ER, mostly reporting flushing, headache, palpitations and gastro-intestinal symptoms. They had all eaten tuna salad in the staff canteen. The symptoms appeared to be caused by scombroid food poisoning. CONCLUSION: As a result of early recognition of the clinical picture and prompt crisis management we were able to prevent the outbreak spreading further.

Quality, functionality, and microbiology of fermented fish: a review.

Fermentation is a traditional food preservation method and is widely used for improving food safety, shelf life, and organoleptic and nutritional attributes. Fermented fish are produced and consumed in different parts of the world and are an integral part of many food cultures. Furthermore, fermented fish are a source of interesting microbes and are an important industry in many countries. This review tries to update the types and manufacturing processes for fermented fish around the world. The emphasis is on this work related to fermented fish and their health benefits, as well as the contribution of microorganisms to their fermentation. A variety of different approaches have been used to determine and understand microbial composition and functionality. Moreover, some challenges and future research directions regarding fermented fish are also discussed in this review. Further research into fermented fish products is of crucial importance not only for the food industry but also for human health. However, extensive in vivo and toxicological studies are essential before the application of bioactive-rich fermented fish products for human health benefits.

Antibacterial Effect of a Mixed Natural Preservative against Listeria monocytogenes on Lettuce and Raw Pork Loin.

A mixed natural preservative, including grapefruit seed extract (GSE), cinnamaldehyde (CA), and nisin, was investigated for the reduction of Listeria monocytogenes growth on lettuce and raw pork loin. The MIC of each natural preservative was investigated for L. monocytogenes strains tested. Following central composite design, lettuce and pork loin were inoculated with a cocktail of three strains of L. monocytogenes (ATCC 15313, H7962, and NADC 2045 [Scott A]) and treated with the mixed natural preservative that included GSE (0.64 to 7.36 ppm), CA (1.6 to 18.4 ppm), and nisin (0.48 to 5.5 ppm). The MIC of GSE was 31.25 ppm in tested L. monocytogenes strains, and of CA was 500 and 1,000 ppm in L. monocytogenes ATCC 15313 and the other L. monocytogenes strains, respectively. The MIC of nisin was 250 ppm. The R2 value of this model was more than 0.9, and the lack of fit was not significant. The mixed natural preservative showed a synergistic antimicrobial effect and reduced the growth of L. monocytogenes by 4 to 5 log CFU/g on lettuce. In addition, the reduction of L. monocytogenes on pork loin was 3 log CFU/g. The mixed natural preservative, which consisted of GSE (6 to 8 ppm), CA (15 to 20 ppm), and nisin (5 to 6 ppm), increased the antibacterial effect against L. monocytogenes. These results suggest that the use of the mixed natural preservative could reduce the economic cost of food preparation, and response surface methodology is considered effective when measuring synergy among antimicrobials.

Inactivation of Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica under High Hydrostatic Pressure: A Quantitative Analysis of Existing Literature Data.

High hydrostatic pressure processing (HPP) is a mild preservation technique, and its use for processing foods has been widely documented in the literature. However, very few quantitative synthesis studies have been conducted to gather and analyze bacterial inactivation data to identify the mechanisms of HPP-induced bacterial inactivation. The purpose of this study was to conduct a quantitative analysis of three-decimal reduction times (t3δ) from a large set of existing studies to determine the main influencing factors of HPP-induced inactivation of three foodborne pathogens (Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica) in various foods. Inactivation kinetics data sets from 1995 to 2017 were selected, and t3δ values were first estimated by using the nonlinear Weibull model. Bayesian inference was then used within a metaregression analysis to build and test several models and submodels. The best model (lowest error and most parsimonious) was a hierarchical mixed-effects model including pressure intensity, temperature, study, pH, species, and strain as explicative variables and significant factors. Values for t3δ and ZP associated with inactivation under HPP were estimated for each bacterial pathogen, with their associated variability. Interstudy variability explained most of the variability in t3δ values. Strain variability was also important and exceeded interstudy variability for S. aureus, which prevented the development of an overall model for this pathogen. Meta-analysis is not often used in food microbiology but was a valuable quantitative tool for modeling inactivation of L. monocytogenes and Salmonella in response to HPP treatment. Results of this study could be useful for refining quantitative assessment of the effects of HPP on vegetative foodborne pathogens or for more precisely designing costly and labor-intensive experiments with foodborne pathogens.

Antifungal Activity of Selected Natural Preservatives against Aspergillus westerdijkiae and Penicillium verrucosum and the Interactions of These Preservatives with Food Components.

The present study examined the influence of primary food components on the antifungal activity of the essential oil of Origanum vulgare, carvacrol, thymol, eugenol, and trans-cinnamaldehyde against Penicillium verrucosum and Aspergillus westerdijkiae. The MIC was determined in food model media enriched with proteins (1, 5, or 10%), carbohydrates (1, 4, or 6%), or oil (1, 5, or 10%). Proteins increased the antifungal activity of O. vulgare essential oil, carvacrol, thymol, and eugenol, whereas the effect of trans-cinnamaldehyde decreased with increasing protein content. The presence of carbohydrates diminished the inhibitory effect of the natural preservatives on A. westerdijkiae; for P. verrucosum, their inhibitory effect increased with carbohydrates. Only the antifungal activity of trans-cinnamaldehyde did not depend on the carbohydrate content. The presence of oil had the strongest influence. At a concentration of 1% oil, the antifungal activity decreased significantly, and at 10% oil, almost no inhibition was observed. To investigate the effect of the antifungal agents on the morphology of the target molds, they were grown on malt extract agar containing carvacrol and trans-cinnamaldehyde and were examined by scanning electron microscopy. The hyphae, conidiophores, vesicles, and phialides were severely altered and deformed, and spore formation was clearly suppressed.

Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits.

The effect of dipping and vacuum impregnation (VI) pretreatments with lemon juice solution on the quality and stability of organic and conventional frozen apples was investigated. Fresh apples were characterized; organic apples showed, at equal starch and ripeness index, a lower sugar content, and higher acidity than conventional ones. The polyphenol content was slightly higher in organic apples than in conventional ones while polyphenoloxidase activity was similar. No differences in color and firmness were evidenced. Dipping affected organic and conventional apples' color by determining an increase of lightness (ΔL* ≈ 4) and h° (Δh° ≈ 6) parameters. VI reduced the lightness of apples (ΔL* ≈ -3) but the addition of lemon juice counterbalanced the lightness reduction by increasing ΔL* from 3 to 1.5 ca. Pretreatments did not affect the firmness of organic fruits while impaired that of the conventional ones ( 26% on average), likely due to different fruit matrix porosity and cell wall composition. Freezing (-40 °C) and frozen storage (up to 300 days) dramatically reduced the firmness of organic (42%) and conventional products (58%). At equal pretreatment and storage time (that is, 15, 30, 300 days), higher firmness retention was evidenced in organic apples than in conventional ones. All through frozen storage, VI was shown to better preserve the mechanical properties of organic apples than that of conventional ones. Both freezing and frozen storage reduced the hue of frozen apple products by up to 8% due to browning reactions. Lemon juice addition increased the hue of both frozen samples and thawed samples by about 2% all through storage time.

Systematic study of the quality and safety of chilled pork from wet markets, supermarkets, and online markets in China.

BACKGROUND: With increasing media coverage of food safety incidents, such as that of clenbuterol residues in pork, food safety has become a major public health concern in China. Rapidly developing online markets attract increasing numbers of Chinese consumers to purchase food on the Internet. However, the quality and safety of food sold online are uncertain and are less reported on. OBJECTIVE: This research aimed to systematically study the quality and safety of chilled pork from wet markets, supermarkets, and online markets in China. RESULTS: The chilled pork samples from online markets were fresher than those from wet markets and supermarkets based on the surface redness (a* value). Chilled pork contained high levels of nutritional elements, especially the magnesium and phosphorus levels in samples from online markets. The levels of heavy metal element residues and veterinary drug residues in all chilled pork samples were within the standards limits. In addition, huge differences existed in the quality and freshness of the chilled pork samples from online markets according to principal component analysis (PCA). CONCLUSIONS: Most chilled pork sold in Chinese markets was qualified and safe. It is necessary to establish an effective online market supervision system for chilled pork.

Reduction and inhibition of Listeria monocytogenes in cold-smoked salmon by Verdad N6, a buffered vinegar fermentate, and UV-C treatments.

Contamination, survival and growth of Listeria monocytogenes in cold-smoked salmon represent serious health hazards to consumers and major challenges for salmon processors. Verdad N6, a commercially available buffered vinegar, was evaluated as an ingredient in cold-smoked salmon with regard to anti-listerial effects under processing and storage, sensory quality and consumer preference, effects on background microbiota and yield during production. Cold-smoked salmon with Verdad N6 added in the dry-salting process was produced. Salmon fillets were surface contaminated with a mix of L. monocytogenes. Levels of L. monocytogenes were determined during vacuum pack refrigerated storage for 29 days. The use of Verdad N6 resulted in increased lag times and reduced growth rates of L. monocytogenes. The inhibitory effects were dependent on Verdad N6 levels (0-2%), storage time and temperature (4 or 8 °C), type of contamination (between slices or on non-sliced salmon) and degree of smoking. The presence of dextrose (1%) in the recipe had no significant effects on L. monocytogenes levels after storage. On sliced salmon, complete growth inhibition at 4 °C storage could be obtained using 1% Verdad N6 compared to a 3 log increase in L. monocytogenes counts in control salmon. At abuse temperatures (8 °C), corresponding L. monocytogenes levels increased <2 log and 5-6 log during 29 days storage. On non-sliced salmon, 1% Verdad N6 provided complete growth reductions at 4 and 8 °C storage while L. monocytogenes in control salmon increased 2.3 and 4.6 log, respectively, in the same period. The use of Verdad N6 in combination with bactericidal UV-C treatments (fluence 50 mJ/cm2) provided an initial 0.8 log reduction and complete L. monocytogenes growth inhibition on subsequent storage at 4 and 8 °C. Salmon with Verdad N6 showed reduced levels of total counts during storage and a shift in the dominating bacteria with reduced and increased relative levels of Photobacterium and lactic acid bacteria, respectively. A consumer test showed no consistent differences in liking of salmon with and without Verdad N6. In summary, Verdad N6 is an option for the production of high quality cold-smoked salmon with enhanced food safety through its robust listeriostatic effects. The application of Verdad N6 in combination with listericidal UV-C light treatment can further reduce the listeria-risks of this ready-to-eat food product category.

Isolation of Bacillus cereus in school restaurants in Colombia

Introduction: Bacillus cereus is recognized as a pathogen that causes food poisoning. It is a facultative aerobic metabolism bacterium capable of forming spores, which allows it to survive pasteurization and heating even by the gamma irradiation used to reduce pathogens in food. Objective: To study the presence of Bacillus cereus and its diarrheal toxin in rice and ready-to-eat cereals, flours, and starches in school restaurants in Colombia. Materials and methods: We conducted a descriptive cross-sectional study of ready-to-eat foods distributed in school restaurants in the departments with the most and the least notification of foodborne diseases to the surveillance system. Results: A total of 479 samples were collected from eight departments, 74 municipalities, and 363 school restaurants, 63% of which were rice samples and 37%, starchy food samples; 9% of them tested positive for Bacillus cereus. In 91% of the samples that tested positive, the bacterium was isolated with the presence of the diarrheal toxin. Conclusions: In all the departments with B. cereus in the samples, the factors directly related to food-borne diseases were the handling of raw materials and the poor thermal treatment of food. Strengthening surveillance by stimulating research and reporting on outbreaks of foodborne diseases is important to improve the quality of information, to develop communication, prevention and intersectional coordination and manipulation measures, as well as to take the necessary actions to guarantee the safety of food and to eliminate the risk factors that may contribute to this problem.

Physicochemical and Microbiological Quality of Dietetic Functional Mixed Cerrado Fruit Jam during Storage.

The objective of the research was to evaluate changes of dietetic functional mixed cerrado fruit jam (marolo, sweet passion fruit, and soursop) processed in a vacuum pot and stored for 180 days in BODs at 25°C and 35°C. The parameters evaluated were pH, soluble solids (SS), titratable acidity (TA), total sugars (TS), total carotenoids (TC), total phenolics (TP), vitamin C, antioxidant activity (DPPH), and microbiological analysis. There was a significant effect of storage time on pH, SS, TA, TC, TS, and TP. Vitamin C and DPPH showed an effect for the temperature x storage time interaction. Statistical models are not adjusted for pH and SS, presenting an average of 4.15 and 61%, respectively. Carotenoids decreased up to105 days; total sugars increased up to 105 days. The TP, vitamin C, and DPPH, at the temperatures evaluated, showed a decrease up to 105 days. Yeasts and filamentous fungi were not detected.

Aislamiento de Bacillus cereus en restaurantes escolares de Colombia / Isolation of Bacillus cereus in school restaurants in Colombia

Resumen Introducción. Bacillus cereus es reconocido como un agente patógeno causante de intoxicaciones alimentarias. Se trata de una bacteria de metabolismo aerobio facultativo capaz de formar esporas, lo que le permite sobrevivir a la pasteurización y el calentamiento e, incluso, a la irradiación con los rayos gamma usados para reducir los agentes patógenos de los alimentos. Objetivo. Estudiar la presencia de B. cereus y su toxina diarreica en el arroz y en alimentos a base de cereales, harinas o féculas listos para el consumo en restaurantes escolares de algunos departamentos de Colombia. Materiales y métodos. Se hizo un estudio descriptivo y transversal con alimentos listos para el consumo distribuidos en restaurantes escolares de los departamentos que más notifican enfermedades transmitidas por alimentos al sistema de vigilancia, así como en los de menor notificación. Resultados. Se recolectaron 479 muestras en ocho departamentos, 74 municipios y 363 restaurantes escolares; el 63 % correspondió a muestras de arroz y el 37 % a alimentos como coladas. El 9 % de las muestras analizadas fueron positivas para B. cereus y, en el 91 % de estas, se detectó la toxina diarreica. Conclusiones. En todos los departamentos estudiados se encontró B. cereus. El manejo de materias primas y el inadecuado tratamiento térmico de los alimentos fueron los factores directamente relacionados con las enfermedades transmitidas por alimentos. Es importante reforzar la vigilancia e incentivar la investigación y la notificación de los brotes de enfermedades transmitidas por alimentos para mejorar la calidad de la información, llevar a cabo acciones de comunicación, prevención y coordinación intersectorial, y con los manipuladores, con el fin de adoptar las medidas necesarias que garanticen la inocuidad de los alimentos, así como la eliminación de los factores de riesgo de estas enfermedades.

Abstract Introduction: Bacillus cereus is recognized as a pathogen that causes food poisoning. It is a facultative aerobic metabolism bacterium capable of forming spores, which allows it to survive pasteurization and heating even by the gamma irradiation used to reduce pathogens in food. Objective: To study the presence of Bacillus cereus and its diarrheal toxin in rice and ready-to-eat cereals, flours, and starches in school restaurants in Colombia. Materials and methods: We conducted a descriptive cross-sectional study of ready-to-eat foods distributed in school restaurants in the departments with the most and the least notification of foodborne diseases to the surveillance system. Results: A total of 479 samples were collected from eight departments, 74 municipalities, and 363 school restaurants, 63% of which were rice samples and 37%, starchy food samples; 9% of them tested positive for Bacillus cereus. In 91% of the samples that tested positive, the bacterium was isolated with the presence of the diarrheal toxin. Conclusions: In all the departments with B. cereus in the samples, the factors directly related to food-borne diseases were the handling of raw materials and the poor thermal treatment of food. Strengthening surveillance by stimulating research and reporting on outbreaks of foodborne diseases is important to improve the quality of information, to develop communication, prevention and intersectional coordination and manipulation measures, as well as to take the necessary actions to guarantee the safety of food and to eliminate the risk factors that may contribute to this problem.

Ultrasound- and microwave-assisted convective drying of carrots - Process kinetics and product's quality analysis.

The aim of these studies was to investigate the influence of airborne ultrasound-assisted convective drying and microwave-assisted convective drying, as well as their combination, on process kinetics, total color change, water activity, content of carotenoids, polyphenols and antioxidant activity of carrots (Daucus carota L.). The global model of drying kinetics based on coupled ordinary differential equations was used to describe the moisture and material temperature profiles during drying. Application of ultrasound and microwave in convective drying reduced drying time in the range of 9-81%, but the shortest drying time was observed for simultaneous action of convection, ultrasound and microwave. The results of qualitative analysis showed a product improvement due to ultrasound as compared to convective drying and microwave-convective drying. The proposed mathematical model of drying kinetics successfully simulated real drying processes. The proposed mathematical model of drying kinetics successfully simulated real hybrid drying processes.

Solid fat influences sorbic acid partitioning and enhances the preservation effect on C. guilliermondii in biphasic food model systems.

Preservation of emulsions relies on factors including pH, temperature, structure and the application of carboxylic acid preservatives, such as sorbic and benzoic acid. Organic acid preservatives tend to migrate to the lipid phase of emulsions. Taking into account the fact that organic acid in the aqueous phase is solely responsible for antimicrobial activity, this partitioning behavior is considered as a loss of preservative. The influence of microstructure properties on sorbic acid distribution and preservation effect was investigated in model food systems comprising of aqueous phase, and liquid oil and solid fat as lipid phase, which represent major constituents of water-oil emulsions. The aqueous phase of the food model systems was comprised of Yeast Nitrogen Broth (YNB) in phosphate buffer and buffered at pH 4.5, 5.5, 6.5. Sorbic acid (100 mg/L) in the form of potassium sorbate was added to the aqueous phase. Candida guilliermondii (2 log CFU/mL) was inoculated in the aqueous phase to resemble industrial post-contamination CFU levels. Growth parameters, generation time (GT) and lag phase (λ) of C. guilliermondii in the aqueous phase of the food model systems were quantified during 1 month at 7 °C and maximum 80 h at 22 °C. HPLC analyses were performed to evaluate total sorbic acid content in each food model system. Sorbic acid inhibited growth of C. guilliermondii in YNB + SA at pH 4.5 at 7 °C and 22 °C. The presence of liquid oil caused partitioning of sorbic acid into the lipid phase in YNB + SA|oil at pH 4.5 at 7 °C and 22 °C, reducing its inhibitory effect. Adding solid fat into the model food systems significantly prolonged lag phase duration in the YNB + SA|oil + fat system at pH 4.5 at 22 °C and growth was inhibited at 7 °C. HPLC analysis showed a final aqueous sorbic acid concentration of 34 mg/L and 44 mg/L in YNB + SA|oil system at pH 4.5 at 7 °C and 22 °C after 1 month and 168 h, respectively. In YNB + SA|oil + fat system at pH 4.5, 87 mg/L of aqueous sorbic acid was measured after 1 month at 7 °C and 168 h at 22 °C, indicating that the presence of solid fat retards sorbic acid partitioning. Results show that structural components such as liquid oil and solid fat have an effect on the aqueous sorbic acid concentration and its preservation effect. The presence of solid fat reduces the tendency of sorbic acid to partition into the lipid phase, which is reflected in the inhibitory effect of sorbic acid on C. guilliermondii.

Avaliação microbiológica de hambúrgueres industrializados congelados comercializados na cidade de Maceió, AL / Microbiological evaluation of frozen commercialized hamburgers commercialized in the city of Maceió, AL

O hambúrguer é um produto industrializado de origem animal, extremamente utilizado pela população principalmente pela sua praticidade no consumo. Esse trabalho teve como objetivo realizar a análise microbiológica de hambúrgueres congelados comercializados em Maceió-AL. Foram selecionadas nove marcas comerciais de hambúrgueres dos tipos: bovino, frango e misto (bovino e frango), foram pesquisados os seguintes micro-organismos: bactérias do grupo coliformes, Estafilococos coagulase positiva e Salmonella sp. As amostras das marcas comerciais B (misto), E (frango), F (misto), H (bovino) apresentaram contaminação por coliformes a 35 ºC e 45 ºC, porém dentro dos padrões da legislação brasileira. Para inibir o crescimento de micro-organismos nos alimentos cárneos é necessário manter a temperatura de armazenamento e distribuição a -18 °C, além da conservação destes em equipamentos adequadamente higienizados, de forma a garantir a qualidade sanitária do produto. De acordo com os resultados encontrados, todos os hambúrgueres congelados industrializados avaliados estavam aptos para consumo.

The burger is a product of animal origin used by the population, highly industrialized mainly for your convenience in consumption. This work aimed to carry out microbiological analysis of frozen hamburgers marketed in enniskillen has been selected nine trademarks of burgers: beef, chicken and mixed (beef and chicken), were searched the following microorganisms: bacteria of the coliform group, coagulase positive and salmonella sp. In trademarks b (mixed), and(chicken), f (mixed), h (veal) samples obtained coliform contamination to 35° c and 45° c, but within the brazilian legislation standards. To inhibit the growth of microorganisms in meat food is necessary to maintain the temperature of storage and distribution, in-18° c, in addition to the conservation of these properly sanitized equipment, to ensure the sanitary quality of the product. According to the results all the frozen processed burgers were able for consumption.

Assessment of pasteurisation of edible insects using enzymatic tests (activity of alkaline phosphatase and lactoperoxidase) applied in dairy products.

Industrialising edible insects goes along with quality control and hazard analysis and critical control points. One of those steps is assessing heat treatment. For the present contribution, the potential of enzymatic heat assessment tests used in the dairy industry (alkaline phosphatase and lactoperoxidase) to detect heat treatment in several insect species ( Acheta domesticus, Gryllus assimilis, Gryllus bimaculatus, Locusta migratoria, Schistocerca gregaria, Chilecomadia moorei, Galleria mellonella, Bombyx mori, Pachnoda marginata, Tenebrio molitor, Zophobas atratus, Apis mellifera, and Hermetia illucens) was evaluated. Insect material was homogenised, diluted, and the enzymatic tests (Lactognost®, Peroxtesmo®) were carried with these liquids as if they were milk. All species but C. moorei, B. mori, P. marginata, and A. mellifera showed alkaline phosphatase activity in raw samples and none in heated (10 min at 100 ℃) ones, while only G. mellonella, T. molitor, and Z. atratus reacted accordingly with lactoperoxidase. In trial 2 focusing only on alkaline phosphatase activity, inactivation of the enzyme after 5, 10, and 15 min of heating occurred species specific within a range of 60-86 ℃, i.e. within ordinary pasteurisation schemes. Thus and for the time being, heat treatment in many edible insect species can be assessed using alkaline phosphatase activity test kits. In contrast to milk samples, positive results may display bluish or greenish colours, and the time until a reliable reading is possible is extended to 1-1.5 h (24 h in the case of Gryllidae).

Food Safety Practices Linked with Proper Refrigerator Temperatures in Retail Delis.

Listeria monocytogenes (L. monocytogenes) causes the third highest number of foodborne illness deaths annually. L. monocytogenes contamination of sliced deli meats at the retail level is a significant contributing factor to L. monocytogenes illness. The Centers for Disease Control and Prevention's Environmental Health Specialists Network (EHS-Net) conducted a study to learn more about retail delis' practices concerning L. monocytogenes growth and cross-contamination prevention. This article presents data from this study on the frequency with which retail deli refrigerator temperatures exceed 41°F, the Food and Drug Administration (FDA)-recommended maximum temperature for ready-to-eat food requiring time and temperature control for safety (TCS) (such as retail deli meat). This provision was designed to control bacterial growth in TCS foods. This article also presents data on deli and staff characteristics related to the frequency with which retail delis refrigerator temperatures exceed 41°F. Data from observations of 445 refrigerators in 245 delis showed that in 17.1% of delis, at least one refrigerator was >41°F. We also found that refrigeration temperatures reported in this study were lower than those reported in a related 2007 study. Delis with more than one refrigerator, that lacked refrigerator temperature recording, and had a manager who had never been food safety certified had greater odds of having a refrigerator temperature >41°F. The data from this study suggest that retail temperature control is improving over time. They also identify a food safety gap: some delis have refrigerator temperatures that exceed 41°F. We also found that two food safety interventions were related to better refrigerated storage practices: kitchen manager certification and recording refrigerated storage temperatures. Regulatory food safety programs and the retail industry may wish to consider encouraging or requiring kitchen manager certification and recording refrigerated storage temperatures.