25 research outputs found
AMINE BIOGENE IN PRODOTTI TRADIZIONALI TOSCANI
Biogenic amines (BAs) can be naturally present in several foods. They are mainly produced in large amounts by the activity of microorganisms’ amino acid decarboxylases. The BAs content has been associated to the quality of raw material and to fermentation or spoilage processes. The aims of the present study were to asses: i) the content of BAs (single and total value) in tuscan traditional cheeses and sausages; ii) the BAs content in salame toscano and salame garfagnino dry sausages just differing in cubing lard and, iii) in traditional pecorino cheese, in the core and external part, produced with raw milk during ripening time; iiii) the decarboxylation activity of some microorganism isolated from traditional products and their production of BAs. The BAs content was quantified by an HPLC-UV method. Tyramine was the major amine detected and quantized in cheeses and sausages, followed by putrescine and cadaverine. Among the products tested the dry sausages displayed the highest total content of BAs. Tyramine, putrescine and spermine were the most frequently occurring BAs in the two kinds of dry sausages differing in Garfagnino sausage showed the highest total content of BAs, increasing during ripening time.
The BAs content detected in pecorino cheese was significantly higher in the core than in the external part. The total content of BAs, increased in both the areas during ripening time.
Enterococci and Enterobacteriaceae strains, isolated in this study, showed a high decarboxylases activity for tyramine and cadaverine/putrescine production, respectively Conversely, lactic acid bacteria did not show decarboxylation activity
EFFECTIVENESS OF RISK MANAGEMENT IN DIRECTLY RAW MILK SELLING AT "E. AVANZI" CENTER OF PISA UNIVERSITY
Authors show the results about the effectiveness verification of prevention measures adopted in raw milk directly selling at "E. Avanzi" Centre of Pisa University. The good hygienic practices applied during production, storage and selling phases demonstrated to guarantee, in raw milk, conditions complying to hygienic criteria provided for the current regulation in Tuscany. The effectiveness verification about risk communication, carried out interviewing a sample of buyers, shows as, beside a predominant attitude towards attention to potential hygienic risks, overstay areas of reduced awareness about food risk and the ways to manage prevention. Authors hope for, in this context, such as in other similar productions, the approach yet launched towards continuous improvement of good hygienic practices adopted by businesses, could be extended to risk communication, with the aim to promote conscious and responsable choices of consumer
BIOGENIC AMINE CONTENT IN "PECORINO DEL PARCO DI MIGLIARINO - SAN ROSSORE"
Biogenic amines (BAs) can be naturally present in several foods. They are mainly produced in large amounts by amino acid decarboxylases activity of bacteria. The BAs content has been associated to the quality of raw material and to fermentation or spoilage processes. The aim of the present study was to asses the content of BAs (single and total value) in the core and in the external part of a Tuscan traditional pecorino cheese. Sixteen "Pecorino del Parco di Migliarino-San Rossore" cheeses belonging to same batch were tested during ripening time, up to 5 months. BAs content was analyzed by an HPLC-UV method. The BAs content was significantly higher in the core than in the external part. Tyramine was the amine most frequently detected and largely quantized, followed by putrescine, histamine and cadaverine
DĂ–NER KEBAB RETAILED ON THE LUCCA AREA: RESULTS OF SURVEILLANCE ACTIVITY
In this study the results of surveillance activity on döner kebab retailed on the Lucca area are reported. Ten kebab shops were inspected by health officers and food samples, including raw kebab, cooked kebab and sandwiches with kebab, were submitted for microbiological examinations. During surveillance activity some hygiene problems and difficult application of control plan were found. The microbiological analyses showed that döner kebab retailed in Lucca area had acceptable hygienic quality, but further inspections are necessary to improve the hygienic conditions of kebab shops
Evolution of biogenic amine content during ripening time in two types of dry sausages: can grain matrix play a role?
The biogenic amine (BA) content of two typical Italian sausages (salame Toscano and salame Garfagnino),
differing only in the degree of refinement of the fat matrix, was tested at different time points throughout the
ripening process (45 days length in total). The analyses were performed by an earlier validated HPLC method.
The total BA content in salame Toscano was significantly lower compared to that in Garfagnino salami.
Tyramine, spermine and putrescine were the BA detected in greatest concentrations. Cadaverine, spermidine
and 2-phenylethylamine were detected in smaller amounts, whereas tryptamine and histamine were not
detected. In summary, BA levels for both sausage types at the end of the ripening period were low and level
variation could be accounted for by size differences in matrix particles
EVOLUZIONE DEL CONTENUTO DI AMINE BIOGENE DURANTE IL PERIODO DI STAGIONATURA IN SALUMI DELLA TRADIZIONE TOSCANA
Valutazione igienico-sanitaria di prodotti della salumeria tradizionale toscana
The aim of this work was to contribute to the microbiological evaluation
of some traditional meat products of Tuscany. After a brief review of traditional
meat products of Tuscany, the results of microbiological analysis
on 90 samples of traditional meat products purchased in Tuscany were
reported. The traditional meat products tested in this research showed a
good quality, since pathogen bacteria were not detected and the contamination
level was acceptable
Biogenic amines content in Tuscan traditional products of animal origin
Biogenic amines can be naturally present in many foods and they can also be produced in high amounts by
the activity of amino acid decarboxylases of microorganisms. If ingested in significant amounts they may
produce direct or indirect effects on a consumerĂs health. In food microbiology, their large presence has been
associated to spoilage and fermentation processes. The aim of the present study was to assess the content of
biogenic amines (single and total value) in Tuscan traditional cheeses and sausages. Thirty samples of these
products were tested. Biogenic amines content was analyzed by a HPLC-UV method. Tyramine was, in all the
matrices, the amine most often detected and quantified, followed by putrescine and cadaverine. In conclusion,
except in dry sausages, the data obtained in the present study suggest these traditional foods have generally
low biogenic amines total content