TEACHING OUTSIDE THE CLASSROOM IN SANITARY INSPECTION CURRICULUM - AN OVERALL VIEW OF THE FISH AND FISHERY CONTENTS

The main objective of this work is to share and explain how teaching outside the classroom has been gradually implemented in the fish and fishery contents on the curricular units of Sanitary Inspection of the Master’s in Veterinary Medicine at the Universidade de Évora (Portugal). The implemented strategy comprises the collaboration of veterinary services with fish industry stakeholders for demonstration and training purposes. Considering the fish and fishery contents, the teaching/learning process of an official veterinarian daily routine embraces several steps. These steps include the demonstration, execution and improvement of veterinary interventions and decisions. The daily routine includes veterinary actions in several working fields namely in local aquaculture, frozen fish processing companies, companies for shellfish purification and dispatch, and daily routine in fishing docks. The interventions and decisions in this last field comprise several steps including inspection of fishing vessels, fishing dock’s tackle and gear, workers accoutrements and sanitary inspection of fish. Thus, regarding field work, the first step of the learning-teaching process outside the classroom of the curricular unit of Sanitary Inspection is the student’s displacement at different fish processing companies, plants and fishing docks. The displacements of students allow not only the observation of the worker itself, the headman, and the employer, but also the opportunity to learn about sanitary inspection methodologies and decisions. Furthermore, the contact with workers, headman and employer as well, contributes to improve student’s communications skills. The collaboration of veterinary services and local fish companies and fish plants allows these students’ presence in environment risk-free areas and realistic hands-on experiences, resulting in increased interest by the students in these areas. To conclude, involvement of students in the work field of different project activities and companies, allows student’s introduction to the real work field, and it has and important impact for their future knowledge

Role of Starter Cultures on the Safety of Fermented Meat Products

Starters are microbial cultures used to promote and conduct the fermentation of meat products. Bacteria, particularly lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS), as well as yeasts and molds, may be used as starters. They can increase the safety of fermented meat products by means of rapid matrix acidification or due to the production of antimicrobial substances, such as bacteriocins. Besides, starters may help to standardize product properties and shorten ripening times. Safety of fermented meat products may be jeopardized by microbiological, namely foodborne pathogens (Salmonella spp., Listeria spp., etc), and chemical hazards, particularly biogenic amines, nitrosamines, polycyclic aromatic hydrocarbons (PAH), and mycotoxins. Biogenic amines (BA) are potentially unsafe nitrogenous compounds that result from the decarboxylation of some amino acids. Some microorganisms may be responsible for their formation. Starters can cause a fast pH decrease, inhibiting the development of microorganisms with amino acid decarboxylative ability, thus preventing the accumulation of BA in fermented meat products. Besides, starters can compete with the autochthonous, non-starter microbiota throughout ripening and storage, thus reducing BA production. Some strains of Lactobacillus sakei and Lactobacillus plantarum have been shown to reduce the formation/accumulation of BA. On the other hand, Staphylococcus xylosus and Debaryomyces hansenii strains have been reported to degrade BA in food. PAH are organic compounds containing multiple aromatic rings and produced by the incomplete combustion of organic matter, such as the wood used for smoking meat. Mixed starters containing Lactobacillus spp., Gram-positive catalase-positive cocci and yeasts have been used in the manufacturing of traditional meat sausages. However, the effect of starters on reducing the accumulation of PAH is poorly understood. Starters may also be engaged in competitive exclusion, outcompeting the spoiling or deteriorating autochthonous microbiota. For example, Pediococcus acidilactici has been shown to inhibit Listeria monocytogenes in meat products. Additionally, the role of molds, such as Penicillium nalgiovense, in the competitive exclusion of undesired filamentous fungi, has also been demonstrated. Most of these undesired fungi produce mycotoxins, secondary metabolites capable of causing disease. The current review addresses the role of starters on the microbiological and chemical safety of fermented meat products

The Role of Salt on Food and Human Health

Throughout time, salt (sodium chloride) played an important role in human societies. In ancient times, salt was used as a form of currency and to preserve foods, such as meat and fish. Besides, salt also assumed a major importance as food flavour enhancer. However, excessive salt consumption could result in serious health problems, related with hypertension and cardiovascular diseases, although this might be a controversial topic in the near future. The World Health Organization has made several policy recommendations to reduce salt intake and even implemented some policy approaches in several countries worldwide. Nevertheless, according to the European Food Safety Authority, approximately 75% of the salt we eat is already in the foods we buy. Thus, the best way to assure an effective reduction in salt consumption is to train our taste to the flavour of low-salt foods, although there is still a long way to go from awareness to action. The main goal of this chapter is to review the social and economic importance of salt throughout human history; its role in food preservation, food safety and food sensory evaluation; the impact of salt intake on human health; and the attempts to reduce or replace salt in food

Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages

Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the present work was to evaluate the effect of a high concentration of starter cultures with an extended fermentation step on the safety and quality of PA. Physicochemical parameters, microbiological parameters, biogenic amines, colour, texture profile, and sensory attributes were assessed. Five starters were selected based on our previous works. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056, and a yeast strain (2RB4) were co-inoculated in meat batters at a concentration of 108 cfu/g for bacteria and 106 cfu/g for yeast strain, and 0.25% dextrose was added. Inoculated starters significantly reduced pH, Listeria monocytogenes counts, and total content in biogenic amines. The studied starter cultures did not compromise the sensory characteristics of PA, and thus, their use can be considered to protect these sausages and contribute to their safetyinfo:eu-repo/semantics/publishedVersio

Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages

ABSTRACT - Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the present work was to evaluate the effect of a high concentration of starter cultures with an extended fermentation step on the safety and quality of PA. Physicochemical parameters, microbiological parameters, biogenic amines, colour, texture profile, and sensory attributes were assessed. Five starters were selected based on our previous works. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056, and a yeast strain (2RB4) were co-inoculated in meat batters at a concentration of 108 cfu/g for bacteria and 106 cfu/g for yeast strain, and 0.25% dextrose was added. Inoculated starters significantly reduced pH, Listeria monocytogenes counts, and total content in biogenic amines. The studied starter cultures did not compromise the sensory characteristics of PA, and thus, their use can be considered to protect these sausages and contribute to their safetyinfo:eu-repo/semantics/publishedVersio

Co-inoculation with Staphylococcus equorum and Lactobacillus sakei reduces vasoactive biogenic amines in traditional dry-cured sausages

Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of the most popular in South Portugal. The aim of the present work was to evaluate the effect of combined starters on the safety and quality of PA preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, color, texture, and sensory attributes were assessed. Three starter cultures were used, namely Staphylococcus equorum S2M7 and Lactobacillus sakei CV3C2, both separate and combined with the 2RB4 yeast strain at a concentration of 106 cfu/g. Dextrose 0.25% was added to the meat batter. Starters had a significant effect on the reduction of aW values (0.845 to 0.823). The treatment with L. sakei as well as the co-inoculation of L. sakei with S. equorum effectively reduced the L. monocytogenes counts to undetectable levels. Sausages co-inoculated with S. equorum S2M7/L. sakei CV3C2 showed a significant reduction in the content of vasoactive amines, namely tryptamine (26.21 to 15.70) and -phenylethylamine (4.80 to 3.69). Regarding texture, control PA showed higher hardness values, and the starters promoted the cohesiveness of the batter while reducing chewiness. The studied starters did not compromise the sensory characteristics of PAinfo:eu-repo/semantics/publishedVersio

Autochthonous starter cultures are able to reduce biogenic amines in a traditional portuguese smoked fermented sausage

Traditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured according to traditional procedures. The aim of the present work was to evaluate the effect of autochthonous starter cultures on the safety and quality of a smoked fermented sausage, Painho da Beira Baixa (PBB), preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, colour, texture profile and sensory attributes were assessed. Different starters were selected based on our previous work. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056 and a yeast strain (2RB4) were co-inoculated in meat batters at defined concentrations. Starters had a significant effect on the reduction of pH. Enterobacteria and Listeria monocytogenes were not detected in inoculated end-product sausages. Moreover, sausages inoculated with S. equorum S2M7/L. sakei CV3C2/yeast 2RB4 showed a significant reduction in the total content of biogenic amines. No significant differences between treatments were observed for colour and texture parameters, except for adhesiveness. The studied starters did not compromise the sensory characteristics of PBB. To our knowledge, this is the first comprehensive study on the quality and safety of this type of smoked fermented sausage from the central region of Portugalinfo:eu-repo/semantics/publishedVersio

Qualidade e segurança de Paios com baixo teor em sal provenientes de raças autóctones

As raças suínas autóctones Alentejano (Al) e Bísaro (Bi) foram tradicionalmente criadas em sistemas extensivos, coexistindo na mesma região e dando origem ao porco “Ribatejano”, resultante do cruzamento entre Al e Bi. No âmbito do projeto europeu TREASURE foram produzidos, numa unidade local, paios com baixo teor em sal (2% NaCl) usando os quatro genótipos: Al, Bi e os híbridos BiAl e AlBi. O principal objetivo do presente trabalho era avaliar as diferenças entre genótipos nos paios com baixo teor em sal. A qualidade e segurança dos paios foi avaliada através de parâmetros físico-químicos e microbiológicos. Encontraram-se diferenças significativas no teor de gordura, com valores significativamente mais elevados nos paios de Bi, que também tinham pH mais elevado e menores valores de aW. O conteúdo total de aminas biogénicas foi maior nos paios de AlBi e Al, principalmente pelos conteúdos superiores de putrescina e cadaverina

Sweets and Jams

This manual aims to assist the Work Health and Safety Assessment Tool – Horticultural Products – Sweets and Jams user, in carrying out a simplified and easy-to-use occupational risk assessment with a view to adopting risk control solutions at workplaces. The design of this tool trie to provide an instrument capable of being used without internet access or specific software installation. In addition to its main purpose, this tool can also be used for workers consultation or training actions, provided as a complement of the other instruments developed within the scope of this project. The tool is organized in three distinct parts (see Figure 1): the first, where a checklist is filled out, from which a graphical overview is obtained, which will give the overview of the level of risk control (second part). This synthesis of results allows the user to immediately visualize the level of control of the main risks and in which will have to make major interventions. Finally, the third part appears, where a report is generated with solutions, particularized for each one of the risks in which the adoption of measures proves necessary.info:eu-repo/semantics/publishedVersio

Safety and Health at Work - Assessment tool: Meat Products

This manual aims to assist the Work Health and Safety Assessment Tool – Meat Products user, in carrying out a simplified and easy-to-use occupational risk assessment with a view to adopting risk control solutions at workplaces. The design of this tool trie to provide an instrument capable of being used without internet access or specific software installation. In addition to its main purpose, this tool can also be used for workers consultation or training actions, provided as a complement of the other instruments developed within the scope of this project. The tool is organized in three distinct parts: the first, where a checklist is filled out, from which a graphical overview is obtained, which will give the overview of the level of risk control (second part). This synthesis of results allows the user to immediately visualize the level of control of the main risks and in which will have to make major interventions. Finally, the third part appears, where a report is generated with solutions, particularized for each one of the risks in which the adoption of measures proves necessary.info:eu-repo/semantics/publishedVersio