Prevalence and control of Listeria monocytogenes in food production

Zbog svoje široke rasprostranjenosti i otpornosti na različite nepovoljne uvjete rasta i razvoja, bakterija L. monocytogenes smatrasejednimodnajznačajnijihpatogena prenosivih hranom. Tijekom naših istraživanja bakteriološkom pretragom L. monocytogenes dokazana je u 28 (2,48 %) od 1129 pretraženih uzoraka hrane i okoliša proizvodnih pogona. Izdvojena je iz 8 (3,48 %) uzoraka mesa i mesnih prerađevina, iz 4 (9,30 %) mlijeka i mliječnih prerađevina, iz 2 (9,52 %) uzorka povrća, voća i proizvoda od voća i povrća i iz 14 (1,68 %) uzoraka okoliša proizvodnih pogona. Svi izdvojeni izolati (28 izolata) i 14 bakterijskih kultura dostavljenih na potvrdu, nakon provedene identifikacije poraslih kolonija primarnim identifikacijskim testovima, potvrđeni su VITEK2 sustavom i real-time PCR metodom. U rutinskoj mikrobiološkoj analizi hrane za određivanje prisutnosti patogena koriste se priznati standardizirani protokoli uz propisane hranjive podloge. Prednosti primjene brzih metoda za identifikaciju L. monocytogenes kao što je real-time PCR metoda su dobivanje brzih i pouzdanih rezultata koji omogućuju subjektima u poslovanju s hranom brzu i učinkovitu reakciju u slučaju onečišćenja. Dobiveni rezultati našeg istraživanja pokazuju kako se molekularne metode poput real-time PCR-a mogu primjenjivati u analizi patogena iz različitih vrsta uzoraka.Listeria monocytogenes is a widespread bacterial species resistant to a wide range of unfavourable growth conditions, and therefore is considered to be one of the most important food-borne pathogens transmitted to humans. In this study, L. monocytogenes was detected in 28 (2.48%) of 1129 analysed food and environmental samples: 8 (3.48%) samples of meat and meat products, 4 (9.30%) samples of milk and dairy products, 2 (9.52%) samples of fruits, vegetables or fruit- or vegetable-based products, and in 14 (1.68%) environmental samples from food processing facilities. After conducting identification of growth colonies using primary identification tests, all isolates (28 samples) and 14 samples of bacterial cultures delivered for confirmation were confirmed for the presence of L. monocytogenes using the VITEK2 system and real-time PCR method. During routine microbiological analysis of food, pathogen detection is tested using the accepted standard protocols with the prescribed culture media. Fast methods for the detection of L. monocytogenes, such as real-time PCR, provide quick and reliable results, allowing food business operators to make a quick and efficient reaction in the case where contamination is detected during self- monitoring. The study results indicate that molecular methods, such as real-time PCR, are applicable for pathogen detection in different types of samples

The effect of stabilizers and antioxidants on minced meat microflora packed in a modified atmosphere

Cilj ovoga rada bio je istražiti utjecaj različitih aditiva, bakteriocinogenog soja Leuconostoc mesenteroides E131 te ekstrakata začina i bilja na mikrofloru mljevenog mesa pakiranog u modificiranoj atmosferi. Korišteni su aditivi u različitim kombinacijama: natrijev acetat (E262), natrijev citrat (E331), natrijev askorbat (E301), askorbinska kiselina (E300), silicijev dioksid (E551), kalcijev laktat (E327) i etilni lauroil-arginat (E243), uz ekstrakte začina i bilja. Istražen je utjecaj navedenih dodataka na ukupni broj bakterija, bakterija mliječne kiseline, enterobakterija, enterokoka, koliformnih bakterija i Escherichia coli te koagulaza-negativnih stafilokoka u mljevenom mesu pakiranom u modificiranoj atmosferi i pohranjenom tijekom 8 dana na 2,5 oC. U odnosu na kontrolne uzorke, primjenom dodataka zabilježen je manji ukupni broj bakterija i enterobakterija 7. dana pohrane, te koagulaza-negativnih stafilokoka 8. dana. Primjenom preparata koji u sastavu ima E262, E327, E243, ekstrakt bilja i E551 zabilježeno je najveće smanjenje broja E. coli, koliformnih, koagulaza-negativnih stafilokoka, enterobakterija i ukupnog broja bakterija. Leuconostoc mesenteroides E131 nije znatnije utjecao na mikrobiološke promjene tijekom pohrane mljevenog mesa.The aim of this work was to explore the influence of various commercial additives, bacteriocinogenic Leuconostoc mesenteroides E131, spices and herbs extracts on the microbiota of minced meat packaged in a modified atmosphere. Different combinations of additives were applied: sodium acetate (E262), sodium citrate (E331), sodium ascorbate (E301), ascorbic acid (E300), silicium dioxide (E551), calcium lactate (E327) and ethyl laurolyl arginate (E243) with spice and herb extracts. The total viable count, lactic acid bacteria, enterobacteria, enterococci, coliforms, coagulase-negative staphylococci and Escherichia coli were monitored during the storage of MAP minced meat at 2.5 ºC for 8 days. Compared to control samples, meat with additives showed lower total viable count and enterobacteria count on the 7th day, and coagulase-negative staphylococci on the 8th day of storage. The highest reduction of E. coli, coliforms, coagulase-negative staphylococci, enterobacteria and total viable count was observed using the formulation consisting of E262, E327, E243, herb extract and E551. Leuconostoc mesenteroides E131 did not show any significant impact on the microbial population of cold-stored minced meat in a modified atmosphere

Microbiological sampling of swabs and food and water for human consumption

Postupci uzorkovanja za mikrobiološku analizu hrane mogu utjecati na krajnji rezultat mikrobiološke pretrage. Uzorkovanje trebaju provoditi educirane i stručne osobe; pribor i oprema za uzorkovanje moraju biti sterilni; uzorak koji se uzorkuje mora biti reprezentativan, što znači da mora predstavljati jednu seriju ili lot proizvoda iz koje je uzet. Vrlo je važno uzorkovati dostatnu količinu uzorka koja je dovoljna za mikrobiološku analizu. Transport uzoraka do laboratorija i početak pretrage mora se provesti u što kraćem vremenu uz poštivanje temperaturnog režima. Sa svim se uzorcima treba postupati tako da bi se izbjeglo bilo kakvo oštećenje ambalaže. Uzorci moraju biti propisno upakirani te pravilno označeni. Subjekt u poslovanju s hranom sam određuje učestalost uzorkovanja hrane, vode i površina koje dolaze u dodir s hranom koja je definirana planom samokontrole, a nadležna tijela kontroliraju provedbu propisanih planova. Osim uzorkovanja tijekom samokontrole koje provode osobe u poslovanju s hranom u Republici Hrvatskoj postoje i službene kontrole koje su propisane od nadležnih tijela u Republici Hrvatskoj.Sampling procedures for microbiological analysis may affect the final result of the microbiological test. Sampling should only be performed by professionally educated personnel. All sampling equipment and utensils must be sterile. The sample to be taken must be representative, i.e. it must represent one lot of the product from which it was taken. It is very important to take a sufficient quantity of samples for microbiological analysis. Transporting samples to the laboratory and commencing testing should be carried out as soon as possible, respecting the temperature regime. All samples should be handled in such a way as to avoid any damage to the packaging. Samples must be properly packed and labelled. The food business operator determines the frequency of sampling of food and water, and areas coming into contact with food in its self-control plan, while the competent authorities control the implementation of the prescribed plans. In addition to sampling conducted as part of the self-control by food business operators, official controls are prescribed by competent bodies

Frequency of Salmonella spp. serovars in poultry meat in northwest Croatia

Salmoneloza je jedna od najučestalijijh zoonoza koja se prenosi hranom, a najčešći izvor zaraze za ljude je kontaminirano meso i prerađevine od mesa peradi. Tijekom petogodišnjeg razdoblja od 2016. do 2020. godine provedeno je istraživanje tijekom kojeg je na Salmonellu spp., pretraženo 2457 uzoraka pilećeg mesa koje je uzorkovano u klaonicama i mesnicama na području Međimurske, Varaždinske, Koprivničko- križevačke, Bjelovarsko-bilogorske i Zagrebačke županije. Salmonella spp. je izdvojena iz 136 (5,5 %) obrađenih uzoraka. Godine 2016. ustvrđena je u 5 (6 %) pretraženih uzoraka, 2017. godine u 41 (4,7 %) uzorku, 2018. godine u 33 (6,1 %) uzorka, 2019. godine u 26 (6,6 %) uzoraka i u 2020. godini u 31 (5,4 %) uzoraka. Serološkom tipizacijom S. Infantis je identificirana u 86 (63,2 %) izdvojenih izolata; S. Typhimurium u 8 (5,9 %) izolata; a S. Enteritidis je tipizirana u 3 (2,2 %) izdvojena izolata. Tipizirani su i slijedeći serovarovi salmonela: S. Corvallis - 5 izolata (3,7 %), S. Isaszeg - 5 izolata (3,7 %), S. Derby- 3 izolata (2,2 %), S. Give - 2 izolata (2,2 %), S. Indiana - 2 izolata (2,2 %), i po 1 izolat 7 (5,1 %) serovara (S. Schwarzengrund, S. Goldcoast, S. Chester, S. Bredeney, S. Mbandaka, S.Newport, S. Saintpaul). U 15 (11 %) izolata tipizacija nije izvršena. S. Infantis je tijekom svih godina bila najčešće potvrđeni serovar. Salmoneloza predstavlja znatan gospodarski problem zbog šteta u intenzivnoj proizvodnji, ali i kao zoonoza koja se mesom i mesnim prouzvodima od mesa peradi širi na ljude. Provedbom odgovarajućih higijenskih mjera i dobre higijenske prakse od peradarskih farmi i klaonica do prodajnih mjesta moglo bi se doprinijeti manjoj kontaminaciji pilećeg mesa različitim serovarovima Salmonella spp.Salmonellosis is one of the most important food-borne zoonoses, and the main sources of infection for humans are contaminated meat and poultry meat products. During the five- year period from 2016 to 2020, 2457 samples of poultry meat were tested for the presence of Salmonella spp. Samples were obtained from slaughterhouses and butcher shops in five counties: Međimurje, Varaždin, Koprivnica- Križevci, Bjelovar-Bilogora and Zagreb. Salmonella spp. was isolated from 136 (5.5%) pro- cessed samples during the study. In 2016, it was isolated in 5 (6%) of the tested samples, in 2017 in 41 (4.7%) samples, in 2018 in 33 (6.1%) samples, in 2019 in 26 (6.6%) samples, and in 2020 in 31 (5.4%) samples. The most common identified serovar was S. Infantis in 86 (63.2%) isolates, followed by S. Typhimurium in 8 (5.9%) isolates, and S. Enteritidis in 3 (2.2%) isolates. The following salmonella serovars were also identified: S. Corvallis - 5 isolates (3.7%), S. Isaszeg - 5 isolates (3.7%), S. Derby 3 isolates (2.2%), S. Give - 2 isolates (2.2%), S. Indiana - 2 isolates (2.2%), and 1 isolate each of 7 (5.1%) serovars (S. Schwarzengrud, S. Goldcoast, S. Chester, S. Bredeney, S. Mbandaka, S. Newport, S. Saintpaul). No identification was confirmed in 15 (11%) isolates. S. Infantis was the most common serovar during the study period. Salmonellosis is a significant economic problem due to damages in intensive produc- tion, but also as a zoonosis that can spread to humans through meat and poultry meat prod- ucts. In identified isolates of Salmonella spp., the serovar S. Infantis dominated in chicken meat, which has been confirmed in earlierresearch in Croatia and other EU countries. Implementing appropriate hygiene measures and good hygiene practices from poultry farms and slaughterhouses to shops could contribute to lower contamination of chicken meat with different serovars of Salmonella spp

With food to health : proceedings of the 9th International scientific and professional conference

Proceedings contains 7 original scientific papers, 8 professional papers and 1 review paper which were presented at "9th International Scientific and Professional Conference WITH FOOD TO HEALTH", organised in following sections: Nutrition, Dietetics and diet therapy, Food safety, Food analysis, Production of safe food and food with added nutritional value

Brašno - Kruh '13

The "Flour-Bread '13“ Congress topics were the following: breeding and quality of cereal grains, grain storage and milling technology, analytical and rheological methods, baking technology, improvers and additives, starch and modified starch, extrusion and pasta production, biscuit and pastry products, nutritional quality of cereals, cereal food safety and cereal based functional foods