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1.
Food Res Int ; 154: 110990, 2022 04.
Artigo em Inglês | MEDLINE | ID: mdl-35337587

RESUMO

The use of fish flesh to produce fermented sausages is uncommon, especially in European countries where fermented sausages are mainly obtained using mammalian meat. In the present study, the microbiota naturally occurring in novel fermented fish sausages, handcrafted using marine fish species caught in the Mediterranean Sea, was studied. To this end, fish sausages were subjected to physico-chemical analyses (including histamine quantification). Microbiological traits of sausages were studied via viable counting and metataxonomic analysis. Sausages were also subjected to the detection of genes encoding histidine decarboxylase of both Gram-positive (hdcA) and -negative (hdc) bacteria. The results of histamine quantification showed different contents among fish sausage samples. Moreover, the presence of the hdcA gene was below the detection limit in all the samples, whereas the hdc gene was detected only in samples from batch 2, characterized by high levels of Enterobacteriaceae. In the analysed samples, viable lactic acid bacteria, coagulase-negative staphylococci, and eumycetes were detected. Bacterial composition displayed the highest frequency of Latilactobacillus sakei, whereas eumycetic composition displayed the highest frequency of Kurtzmaniella zeylanoides. In order to select potential adjunct cultures for product improvement, 60 lactic acid bacteria (22 isolates of L. sakei and 38 of Latilactobacillus curvatus) were isolated from sausage samples and characterized for: i) the presence of the hdcA gene; ii) the production of exopolysaccharides (EPS); iii) the presence of genes involved in the production of EPS; iv) the production of bacteriocins against Listeria innocua. None of the isolates tested positive for the presence of the hdcA gene. Moreover, 39 out of 60 isolates showed the formation of mucoid colonies, thus attesting the production of EPS. Interestingly, 56 out of 60 isolates were positive for the gene epsD/E, whereas 37 out of 60 isolates were positive for the gene epsA, all these genes encoding the production of heteropolysaccharides. Of note, the EPS production capability and the absence of hdcA gene could represent a starting point for future selection of the isolates as autochthonous adjunct cultures to improve texture, sensory traits and safety of the fermented fish sausages under study. None of the L. sakei or L. curvatus isolates exerted a bactericidal effect against L. innocua.


Assuntos
Lactobacillales , Produtos da Carne , Microbiota , Animais , Fermentação , Microbiologia de Alimentos , Lactobacillales/genética , Mamíferos , Produtos da Carne/microbiologia , Microbiota/genética
2.
Foodborne Pathog Dis ; 19(4): 272-280, 2022 Apr.
Artigo em Inglês | MEDLINE | ID: mdl-35263171

RESUMO

Salmonella, Escherichia coli O157, and Shigella flexneri are typical foodborne pathogens in ground beef, which can cause severe infection even when present as a single cell. Flow cytometry (FCM) methods are widely applied in the rapid detection of pathogens in food products. In this study, we report an FCM-based method for detecting single cells of Salmonella, E. coli O157, and S. flexneri in 25 g ground beef samples. We fluorescently labeled specific antibodies that could effectively identify bacterial cells, prepared single-cell samples by serial dilution, and optimized the pre-enrichment time. The results showed that 7 h of pre-enrichment is appropriate for sensitive single-cell detection by FCM. Finally, we evaluated this method in artificially contaminated and retail beef samples. This study outlines a novel highly sensitive FCM-based method to detect Salmonella, E. coli O157, and S. flexneri in beef samples within 8 h that can be applied to the rapid and multiplexed detection of foodborne pathogens.


Assuntos
Escherichia coli O157 , Produtos da Carne , Animais , Bovinos , Citometria de Fluxo , Microbiologia de Alimentos , Produtos da Carne/microbiologia , Salmonella , Shigella flexneri
3.
Meat Sci ; 188: 108799, 2022 Jun.
Artigo em Inglês | MEDLINE | ID: mdl-35303656

RESUMO

The aim of the present study was to investigate the structural and physicochemical properties of ultrasound-treated ginger starch-based edible films incorporated with coconut shell liquid smoke (CSLS), and determine the inhibitory effect of the films against Escherichia coli O157:H7 in ground beef during the storage at 4 °C. Ultrasound-treated CSLS-ginger starch films presented a better mechanical, barrier, thermal, and antibacterial properties. The antibacterial effect of CSLS against E. coli, S. aureus, E. coli O157:H7, Listeria monocytogenes, Salmonella Enteritidis, and B. cereus increased significantly with ultrasound treatment. The CSLS-films showed antibacterial activity against E. coli O157:H7 without negatively affecting the sensory attributes of ground beef. The films containing 15% CSLS reduced E. coli O157:H7 populations by 1.33 log cfu/g in ground beef during the 12-day-storage. The CSLS-starch films effectively inhibited lipid oxidation in the ground beef samples during the refrigerated storage. These results indicated that ultrasound-treated CSLS-ginger starch film has the application potential as a novel antimicrobial active packaging for proteinous foods.


Assuntos
Filmes Comestíveis , Escherichia coli O157 , Gengibre , Produtos da Carne , Animais , Bovinos , Cocos , Contagem de Colônia Microbiana , Microbiologia de Alimentos , Produtos da Carne/microbiologia , Fumaça , Staphylococcus aureus , Amido
4.
Toxins (Basel) ; 14(2)2022 01 19.
Artigo em Inglês | MEDLINE | ID: mdl-35202095

RESUMO

Ochratoxin A (OTA) is a mycotoxin that is produced after the growth of several Aspergillus and Penicillium spp. in feeds or foods. OTA has been proved to possess nephrotoxic, hepatotoxic, teratogenic, neurotoxic, genotoxic, carcinogenic and immunotoxic effects in animals and humans. OTA has been classified as possibly carcinogenic to humans (Group 2B) by the IARC in 2016. OTA can be mainly found in animals as a result of indirect transmission from naturally contaminated feed. OTA found in feed can also contaminate pigs and produced pork products. Additionally, the presence of OTA in pork meat products could be derived from the direct growth of OTA-producing fungi or the addition of contaminated materials such as contaminated spices. Studies accomplished in various countries have revealed that pork meat and pork meat products are important sources of chronic dietary exposure to OTA in humans. Various levels of OTA have been found in pork meat from slaughtered pigs in many countries, while OTA levels were particularly high in the blood serum and kidneys of pigs. Pork products made from pig blood or organs such as the kidney or liver have been often found to becontaminated with OTA. The European Union (EU) has established maximum levels (ML) for OTA in a variety of foods since 2006, but not for meat or pork products. However, the establishement of an ML for OTA in pork meat and meat by-products is necessary to protect human health.


Assuntos
Contaminação de Alimentos , Produtos da Carne/microbiologia , Ocratoxinas/química , Animais , Ocratoxinas/toxicidade , Suínos
5.
Int J Food Microbiol ; 366: 109575, 2022 Apr 02.
Artigo em Inglês | MEDLINE | ID: mdl-35176610

RESUMO

Latilactobacillus sakei comprises a biodiversity of strains, which display different assertiveness upon their application as starter cultures in raw sausage fermentation. While the assertiveness of winning partner strains has been referred to competitive exclusion based on genomic settings enabling occupation of multiple niches of the sausage habitat, single strain assertiveness of L. sakei remained unexplained. In this study we assessed the impact of the expression of a glycosyltransferase enabling the production of a glucan from sucrose to the assertiveness of L. sakei TMW 1.411, which expresses a plasmid-encoded glycosyltransferase (gtf). In a sausage fermentation model wild type L. sakei TMW 1.411 and its plasmid-cured mutant were employed in competition with each other and with other Latilactobacillus sakei strains. To differentiate any effects resulting from general sugar utilization from those of glucan formation, the experiments were carried out with glucose, fructose, and sucrose, respectively. It was shown that the type of sugar affects the individual strains behaviour, and that the wild type was more competitive than the mutant in the presence of any of these sugars. In direct competition between wild type and mutant, a clear competitive advantage could also be demonstrated for the strain possessing the plasmid with the glycosyltransferase. Since this competitive advantage was observed with all sugars, not just sucrose, and Gtf expression has been shown as independent of the employed sugar, it is suggested that possession of the gtf gene-carrying plasmid confers a competitive advantage. It appears that the Gtf contributes to competitive exclusion and the establishment of colonization resistance, to a larger extent by an adhesive functionality of the Gtf on the cellular surface than by the production of glucan. Hence, gtf genes can be used as a possible additional marker for the selection of assertive L. sakei starter strains in sausage fermentation.


Assuntos
Glicosiltransferases , Lactobacillus sakei/metabolismo , Produtos da Carne , Açúcares , Fermentação , Glicosiltransferases/genética , Produtos da Carne/microbiologia , Açúcares/metabolismo
6.
J Agric Food Chem ; 70(7): 2187-2196, 2022 Feb 23.
Artigo em Inglês | MEDLINE | ID: mdl-35019260

RESUMO

Plantaricin EmF separated and identified from L. plantarum 163 was a novel class IIb bacteriocin. The molecular masses of plantaricin Em and F were 1638 and 3702 Da, respectively, with amino acid sequences FNRGGYNFGKSVRH and VFHAYSARGVRNNYKSAVGPADWVISAVRGFIHG, respectively. Plantaricin EmF not only exhibited broad-pH adaptability and thermostability but also showed high efficiency and broad-spectrum antibacterial activity. Its mode of action on L. monocytogenes damaged cell membrane integrity, resulting in the leakage of cytoplasm, changes in cell structure and morphology, and ultimately cell death. Additionally, plantaricin EmF inactivated L. monocytogenes in beef, effectively improving the quality indices of beef, thereby extending its shelf life, especially in combination with chitosan. Plantaricin EmF + 1.0% chitosan extended the shelf life of beef to 15 d, demonstrating its potential application value to replace chemical preservatives to control food-borne pathogenic microorganisms and extend the shelf life of meat and meat products in agriculture and the food industry.


Assuntos
Bacteriocinas , Quitosana , Listeria monocytogenes , Produtos da Carne , Animais , Bacteriocinas/farmacologia , Bovinos , Quitosana/farmacologia , Microbiologia de Alimentos , Carne/microbiologia , Produtos da Carne/microbiologia
7.
BMC Microbiol ; 22(1): 34, 2022 01 25.
Artigo em Inglês | MEDLINE | ID: mdl-35078415

RESUMO

BACKGROUND: As the increased consumption of ready-to-eat meat alternatives is a fairly recent trend, little is known about the composition and dynamics of the microbiota present on such products. Such information is nonetheless valuable in view of spoilage and food safety prevention. Even though refrigeration and modified-atmosphere-packaging (MAP) can extend the shelf-life period, microbial spoilage can still occur in these products. In the present study, the microbiota of a vegetarian alternative to poultry-based charcuterie was investigated during storage, contrasting the use of a culture-dependent method to a culture-independent metagenetic method. RESULTS: The former revealed that lactic acid bacteria (LAB) were the most abundant microbial group, specifically at the end of the shelf-life period, whereby Latilactobacillus sakei was the most abundant species. Metabarcoding analysis, in contrast, revealed that DNA of Xanthomonas was most prominently present, which likely was an artifact due to the presence of xanthan gum as an ingredient, followed by Streptococcus and Weissella. CONCLUSIONS: Taken together, these results indicated that Lb. sakei was likely the most prominent specific spoilage organisms (SSO) and, additionally, that the use of metagenetic analysis needs to be interpreted with care in this specific type of product. In order to improve the performance of metagenetics in food samples with a high DNA matrix but a low bacterial DNA load, selective depletion techniques for matrix DNA could be explored.


Assuntos
Bactérias/crescimento & desenvolvimento , Código de Barras de DNA Taxonômico/métodos , Código de Barras de DNA Taxonômico/normas , Microbiologia de Alimentos/métodos , Armazenamento de Alimentos/normas , Produtos da Carne/microbiologia , Vegetarianos , Atmosfera , Bactérias/classificação , Bactérias/genética , Bactérias/isolamento & purificação , Contagem de Colônia Microbiana , Código de Barras de DNA Taxonômico/estatística & dados numéricos , Microbiologia de Alimentos/normas , Embalagem de Alimentos/métodos , Embalagem de Alimentos/normas , Armazenamento de Alimentos/métodos , Armazenamento de Alimentos/estatística & dados numéricos , Produtos da Carne/classificação , RNA Ribossômico 16S/genética , Refrigeração
8.
PLoS One ; 17(1): e0262167, 2022.
Artigo em Inglês | MEDLINE | ID: mdl-35051217

RESUMO

Listeria monocytogenes has been implicated in several ready-to-eat (RTE) foodborne outbreaks, due in part to its ability to survive under refrigerated conditions. Thus, the objective of this study was to evaluate the effects of sodium bisulfate (SBS), sodium lactate (SL), and their combination as short-duration antimicrobial dips (10-s) on L. monocytogenes and the microbiome of inoculated organic frankfurters (8 Log10 CFU/g). Frankfurters were treated with tap water (TW), SBS0.39%, SBS0.78%, SL0.78%, SL1.56%, SBS+SL0.39%, SBS+SL0.78%. In addition, frankfurters were treated with frankfurter solution water (HDW)+SBS0.78%, HDW+SL1.56%, and HDW+SBS+SL0.78%. After treatment, frankfurters were vacuum packaged and stored at 4°C. Bacterial enumeration and 16S rDNA sequencing occurred on d 0, 7, 14, 21. Counts were Log10 transformed and calculated as growth potential from d 0 to d 7, 14, and 21. Data were analyzed in R using mixed-effects model and One-Way ANOVA (by day) with differences separated using Tukey's HSD at P ≤ 0.05. The 16S rDNA was sequenced on an Illumina MiSeq and analyzed in Qiime2-2018.8 with significance at P ≤ 0.05 and Q ≤ 0.05 for main and pairwise effects. An interaction of treatment and time was observed among the microbiological plate data with all experimental treatments reducing the growth potential of Listeria across time (P < 0.0001). Efficacy of treatments was inconsistent across time; however, on d 21, SBS0.39% treated franks had the lowest growth potential compared to the control. Among diversity metrics, time had no effect on the microbiota (P > 0.05), but treatment did (P < 0.05). Thus, the treatments potentially promoted a stable microbiota across time. Using ANCOM, Listeria was the only significantly different taxa at the genus level (P < 0.05, W = 52). Therefore, the results suggest incorporating SBS over SL as an alternative antimicrobial for the control of L. monocytogenes in organic frankfurters without negatively impacting the microbiota. However, further research using multiple L. monocytogenes strains will need to be utilized in order to determine the scope of SBS use in the production of RTE meat.


Assuntos
Anti-Infecciosos/farmacologia , Armazenamento de Alimentos , Listeria monocytogenes/efeitos dos fármacos , Lactato de Sódio/farmacologia , Sulfatos/farmacologia , Animais , Bovinos , Microbiologia de Alimentos , Concentração de Íons de Hidrogênio , Listeria monocytogenes/genética , Produtos da Carne/microbiologia , Microbiota/efeitos dos fármacos , RNA Ribossômico 16S/análise , RNA Ribossômico 16S/genética , RNA Ribossômico 16S/metabolismo , Refrigeração , Fatores de Tempo
9.
Microsc Res Tech ; 85(4): 1538-1556, 2022 Apr.
Artigo em Inglês | MEDLINE | ID: mdl-34894030

RESUMO

In Sohag City, 400 samples were collected from different food markets of different meat products from two companies with high and low prices (e.g., minced meat, kofta sausage, beef burger, and luncheon meat) for determining food fraud. Light, fluorescence, and scanning electron microscopy (SEM) were used to examine the samples. "Special histochemical stains" permit the microscopic examination of different cell types, structures, and/or microorganisms. Histological examination revealed variant tissue types, besides skeletal muscles. Nuchal ligaments, bones, hyaline cartilages, white fibrocartilages, large and medium arteries, cardiac muscles, tendons, and collagenous connective tissues comprised the capsule of a parenchymatous organ. Additionally, a crystal of food additives was recognized using light microscopy and SEM. SEM allows the visualization of bacterial contamination. Using different microscopic anatomy techniques is an efficient methodology for qualitative evaluations of various meat products. No difference in quality was observed between low- and high-priced meat products.


Assuntos
Produtos da Carne , Animais , Bactérias , Bovinos , Fraude , Carne/análise , Produtos da Carne/análise , Produtos da Carne/microbiologia , Microscopia Eletrônica de Varredura
10.
Meat Sci ; 184: 108687, 2022 Feb.
Artigo em Inglês | MEDLINE | ID: mdl-34656001

RESUMO

Pork bellies were injected with four different alternative curing brines. The bellies were inoculated on the surface and at a depth of 1 cm with multiple strains of Clostridium perfringens, Staphylococcus aureus and Salmonella enterica. The bellies were processed using either a standard process cycle or an interrupted process cycle to simulate a process deviation. Additionally, laboratory simulation of the same cycles was conducted where surface inoculated pork belly samples (22 ± 1 g) were processed in a circulating water bath. Microbiological populations were determined at the beginning, mid-point and end of the cycles, and the change in population was calculated for each bacterium at each time point, by comparing the population to the initial inoculated population. Irrespective of the brine or process cycle, the populations of all of the inoculated bacteria on both the surface and interior samples had decreased by the end of the process. There was no difference in the reductions in bacterial populations for all of the inoculated bacteria by brine type or by sample location (P > 0.30). There were differences in the microbial population reductions for C. perfringens attributable to the processing cycle (P < 0.001), with less population reductions associated with the standard cycle when compared to the interrupted cycle. However, no differences (P > 0.10) were observed in the population reductions between the two processing cycles for either S. aureus or S. enterica.


Assuntos
Clostridium perfringens/crescimento & desenvolvimento , Culinária , Manipulação de Alimentos/métodos , Produtos da Carne/microbiologia , Staphylococcus aureus/crescimento & desenvolvimento , Animais , Microbiologia de Alimentos , Salmonella enterica , Suínos
11.
Meat Sci ; 184: 108697, 2022 Feb.
Artigo em Inglês | MEDLINE | ID: mdl-34687928

RESUMO

The aim of this research was to determine the effect of pectin coating made with essential oils and/or extracts of Thymus vulgaris (thyme) and Thymbra spicata (thymbra) on the preservation of aerobically packaged sliced bolognas during cold storage. The treatment made with essential oils resulted in a reduction of 1.73 log CFU/g of Salmonella typhimurium ATCC 14028. Also, pectin coating made with essential oil-treated sliced bolognas had the lowest total mesophilic bacteria (6.27 log CFU/g), and total lactic acid bacteria (1.72 CFU/g), in comparison to non-treated bolognas, with 7.65 log CFU/g for total mesophilic bacteria and 4.99 log CFU/g for lactic acid bacteria. Application of an emulsion significantly (P < 0.05) affected L*(lightness), a*(redness), and b*(yellowness) values. The essential oil treatment had the highest TBARS values at the end of the storage period. The pH was not affected by the treatment (P > 0.05), but storage had a significant (P < 0.05) effect on the pH values.


Assuntos
Filmes Comestíveis , Produtos da Carne/microbiologia , Óleos Voláteis , Pectinas , Cor , Microbiologia de Alimentos , Embalagem de Alimentos/métodos , Conservação de Alimentos/métodos , Lactobacillales/crescimento & desenvolvimento , Lamiaceae/química , Salmonella typhimurium/crescimento & desenvolvimento , Thymus (Planta)/química
12.
Meat Sci ; 184: 108698, 2022 Feb.
Artigo em Inglês | MEDLINE | ID: mdl-34700177

RESUMO

Dry cured loins containing nitrogen (proline and ornithine) and sulfur (thiamine) compounds as precursors of aroma compounds at two concentration levels were manufactured. The effect of precursor addition on the microbiology and chemical parameters of loins was studied together with the aroma study performed by olfactometry and Free Choice Profile sensory analyses. Addition of precursors did not affect the microbial and chemical parameters, while aroma was affected when precursors were added at the highest level. The dry loin aroma profile was mainly composed by compounds 3-methylbutanal, methional, ethyl 3-methylbutanoate, 3-methylbutanoic acid, 1-octen-3-ol, 2-acetyl-1-pyrroline and 2-acetylpyrrole that contribute to musty, cooked potatoes, fruity, cheesy, mushroom, roasted and meaty odor notes. Proline and ornithine supplementation modified the loins aroma profile producing toasted odors, while the effect of thiamine supplementation on the aroma was revealed by the presence of sulfur derived compounds (methional and 2-methyl-3-(methylthio)furan) that contribute to the "cured meat odor".


Assuntos
Produtos da Carne/análise , Produtos da Carne/microbiologia , Odorantes/análise , Adulto , Animais , Comportamento do Consumidor , Feminino , Humanos , Masculino , Pessoa de Meia-Idade , Olfatometria , Ornitina/química , Prolina/química , Suínos , Tiamina/química , Compostos Orgânicos Voláteis/análise
13.
Meat Sci ; 184: 108623, 2022 Feb.
Artigo em Inglês | MEDLINE | ID: mdl-34753110

RESUMO

Meat products constitute one of the most important groups of traditional foods. Thanks to the unique and favorable organoleptic characteristics, and high quality, they are willingly chosen by consumers. Lately, there has been a growing concern over the health aspects of these products. Therefore, the aim of this study was to analyze the nutritional value and factors affecting quality and health safety of traditional meat products on the basis of available literature. The study findings have revealed various issues with uniformity of traditional meat products. Products of the same name may differ substantially considering nutritional value. Reports also indicate that there are some discrepancies which can be attributed to product character (traditional/conventional). They mainly concern the content of moisture, protein, salt, fat, and fatty acid profile. Research suggests that traditional meat products may also be associated with some health safety issues, such as the presence of pathogens, polycyclic aromatic hydrocarbons, nitrate and nitrite residues, N-nitrosamines, biogenic amines and heavy metals.


Assuntos
Inocuidade dos Alimentos , Produtos da Carne/normas , Valor Nutritivo , Animais , Europa (Continente) , Contaminação de Alimentos/análise , Produtos da Carne/análise , Produtos da Carne/microbiologia
14.
Meat Sci ; 184: 108691, 2022 Feb.
Artigo em Inglês | MEDLINE | ID: mdl-34758410

RESUMO

The effect of chestnut flour (Castanea sativa Mill) on L. plantarum viability and physicochemical characteristics in a dry-cured sausage (Longaniza de Pascua) during storage is discussed. Four batches were prepared: CL with 3% chestnut flour added; CPL with 3% chestnut flour and 8.5 log CFU/g L. plantarum added; PL with 8.5 log CFU/g L. plantarum added and L, the batch control. The sausages were stored at 4 °C and 20 °C, and vacuum packed for 43 d. L. plantarum viability was affected by storage time (P < 0.001). However, higher L. plantarum counts at the final of storage were reached due to chestnut flour addition (P < 0.001). At room storage, chestnut flour caused a higher increase in TBARS values (P = 0.022). Nevertheless, all lipid oxidation treatments were in the range of accepted values at the sensory detection level. In conclusion, Longaniza de Pascua can be kept at 4 °C or 20 °C for 43 d without causing any rancidity problems.


Assuntos
Fagaceae , Lactobacillus plantarum , Produtos da Carne/microbiologia , Probióticos , Animais , Bovinos , Microbiologia de Alimentos , Armazenamento de Alimentos , Produtos da Carne/análise , Nozes , Suínos , Substâncias Reativas com Ácido Tiobarbitúrico/análise
15.
Food Microbiol ; 102: 103932, 2022 Apr.
Artigo em Inglês | MEDLINE | ID: mdl-34809927

RESUMO

Campylobacter jejuni-related foodborne diseases are mainly attributed to the consumption of undercooked chicken meat and cross-contaminated produce. This study aimed to develop a survival kinetics model, based on the Weibull model, for predicting foodborne C. jejuni survival during gastric digestion in a model stomach. We previously confirmed that C. jejuni can survive temperatures up to 62 °C; therefore, certain types of grilled chicken skewers (yakitori) were examined for C. jejuni survival during simulated gastric digestion. C. jejuni survival on a chicken thigh following grilling was examined to confirm the foods for digestion experiments. Further, C. jejuni survival during model digestion was investigated through simultaneous digestion of raw chicken and cross-contaminated iceberg lettuce. The model stomach pH increased from 1.5 to 6.0 immediately after yakitori ingestion and did not decrease below 4.0 within 3 h of digestion. Gastric digestion did not significantly contribute to C. jejuni inactivation (<1.5 log reduction after 3 h digestion). Our model could predict C. jejuni survival kinetics in simulated gastric fluid under varying pH during model digestion. This approach can be used to predict C. jejuni survival rates following digestion to improve food safety and reduce Campylobacter-related disease outbreaks.


Assuntos
Campylobacter jejuni , Digestão , Produtos da Carne , Aves Domésticas/microbiologia , Animais , Galinhas , Contagem de Colônia Microbiana , Microbiologia de Alimentos , Cinética , Produtos da Carne/microbiologia , Estômago
16.
Meat Sci ; 183: 108661, 2022 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-34467880

RESUMO

The increasing concern of consumers about food quality and safety and their rejection of chemical additives has promoted the breakthrough of the biopreservation field and the development of studies on the use of beneficial bacteria and their metabolites as potential natural antimicrobials for shelf life extension and enhanced food safety. Control of foodborne pathogens in meat and meat products represents a serious challenge for the food industry which can be addressed through the intelligent use of bio-compounds or biopreservatives. This article aims to systematically review the available knowledge about biological strategies based on the use of lactic acid bacteria to control the proliferation of undesirable microorganisms in different meat products. The outcome of the literature search evidenced the potential of several strains of lactic acid bacteria and their purified or semi-purified antimicrobial metabolites as biopreservatives in meat products for achieving longer shelf life or inhibiting spoilage and pathogenic bacteria, especially when combined with other technologies to achieve a synergistic effect.


Assuntos
Conservação de Alimentos/métodos , Lactobacillales/fisiologia , Produtos da Carne/microbiologia , Animais , Antibacterianos/farmacologia , Bactérias/efeitos dos fármacos , Bacteriocinas/farmacologia , Microbiologia de Alimentos , Lactobacillales/metabolismo , Produtos da Carne/análise
17.
Meat Sci ; 183: 108658, 2022 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-34482216

RESUMO

The flavour profiles of beef jerky separately inoculated with different autochthonous lactic acid bacteria (LAB) strains (Lactobacillus sakei BL6, Pediococcus acidilactici BP2, and Lactobacillus fermentum BL11) and a non-inoculated control were analysed using electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS). GC-IMS results revealed a total of 42 volatile compounds in beef jerky. Inoculation of the three LAB strains decreased the levels of lipid autoxidation-derived aldehydes (e.g., hexanal, heptanal, octanal, and nonanal). In addition, inoculation of P. acidilactici BP2 increased the levels of esters. Principal component analysis of the E-nose and GC-IMS results could effectively differentiate non-inoculated beef jerky and beef jerky separately inoculated with different LAB strains. Furthermore, there was a high correlation between the E-nose and GC-IMS results, providing a theoretical basis for the identification of different beef jerky formulations and selection of autochthonous starter cultures for beef jerky fermentation.


Assuntos
Lactobacillales/fisiologia , Produtos da Carne/análise , Compostos Orgânicos Voláteis/análise , Animais , Bovinos , Cromatografia Gasosa , Nariz Eletrônico , Espectrometria de Mobilidade Iônica , Produtos da Carne/microbiologia , Análise de Componente Principal
19.
PLoS One ; 16(11): e0259687, 2021.
Artigo em Inglês | MEDLINE | ID: mdl-34767604

RESUMO

Listeria monocytogenes and Salmonella spp. are considered important foodborne pathogens that are commonly associated with foods of animal origin. The aim of this study was to perform molecular characterization of L. monocytogenes and Salmonella spp. isolated from biofilms of cattle and poultry slaughterhouses located in the Federal District and State of Goiás, Brazil. Fourteen L. monocytogenes isolates and one Salmonella sp. were detected in poultry slaughterhouses. No isolates were detected in cattle slaughterhouses. All L. monocytogenes isolates belonged to lineage II, and 11 different pulsotypes were detected. Pulsed-field gel electrophoresis analysis revealed the dissemination of two strains within one plant, in addition to the regional dissemination of one of them. The Salmonella isolate was identified via whole genome sequencing as Salmonella enterica serovar Minnesota ST548. In the sequence analysis, no premature stop codons were detected in the inlA gene of Listeria. All isolates demonstrated the ability to adhere to Caco-2 cells, while 50% were capable of invading them. Antimicrobial resistance was detected in 57.1% of the L. monocytogenes isolates, and resistance to sulfonamide was the most common feature. The tetC, ermB, and tetM genes were detected, and four isolates were classified as multidrug-resistant. Salmonella sp. was resistant to nine antimicrobials and was classified as multidrug-resistant. Resistance genes qnrB19, blaCMY-2, aac(6')-Iaa, sul2, and tetA, and a mutation in the parC gene were detected. The majority (78.5%) of the L. monocytogenes isolates were capable of forming biofilms after incubation at 37°C for 24 h, and 64.3% were capable of forming biofilms after incubation at 12°C for 168 h. There was no statistical difference in the biofilm-forming capacity under the different evaluated conditions. Salmonella sp. was capable of forming biofilms at both tested temperatures. Biofilm characterization was confirmed by collecting the samples consistently, at the same sampling points, and by assessing biofilm formation in vitro. These results highlight the potential risk of cross-contamination in poultry slaughterhouses and the importance of surveillance and pathogen control maintenance programs within the meat production industry.


Assuntos
Matadouros , Biofilmes , Listeria monocytogenes/isolamento & purificação , Produtos da Carne/microbiologia , Salmonella/isolamento & purificação , Animais , Brasil , Bovinos , Aves Domésticas
20.
Molecules ; 26(21)2021 Nov 04.
Artigo em Inglês | MEDLINE | ID: mdl-34771086

RESUMO

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.


Assuntos
Anti-Infecciosos/farmacologia , Artemisia/química , Microbiologia de Alimentos , Produtos da Carne , Ocimum basilicum/química , Extratos Vegetais/farmacologia , Satureja/química , Anti-Infecciosos/química , Antioxidantes/química , Antioxidantes/farmacologia , Fenômenos Químicos , Microbiologia de Alimentos/métodos , Conservação de Alimentos/métodos , Conservação de Alimentos/normas , Liofilização , Produtos da Carne/microbiologia , Produtos da Carne/normas , Extratos Vegetais/química , Polifenóis/química , Polifenóis/farmacologia
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