Zamjena masti u trajnim kobasicama emulzijom ekstra djevičanskog maslinovog ulja s dodatkom autohtonih bakterija mliječno-kiselog vrenja

Research background. Formulations based on vegetable or fish oil and modifications in the production technology of dry fermented sausages have emerged in recent years aiming to achieve the desirable target of reducing the fat content of these meat products. However, previous efforts have confronted many difficulties, such as high mass loss and unacceptable appearance due to intensely wrinkled surfaces and case hardening. The objective of this study is to produce and evaluate dry fermented sausages by utilising a meat protein-olive oil emulsion as fat substitute and indigenous lactic acid bacteria (LAB) with probiotic properties isolated from traditional Greek meat products. Experimental approach. A novel formulation with extra virgin olive oil and turkey protein was developed to totally replace the conventionally added pork fat. Probiotic and safety characteristics of autochthonous LAB isolates from spontaneously fermented sausages were evaluated and three LAB isolates were finally selected as starter cultures. Physicochemical, microbiological and sensory analyses were carried out in all treatments (control, Lactobacillus acidophilus, L. casei, L. sakei and Pediococcus pentosaceus) during fermentation. Results and conclusions. Ready-to-eat sausages were found to be microbiologically stable. The olive oil-based formulation produced in this study generated a mosaic pattern visible in the sliced product simulating the fat in conventional fermented sausages and was regarded as an ideal fat substitute for the production of fermented sausages. An autochthonous isolate of Lactobacillus casei adapted the best to the final products as it was molecularly identified to be present in the highest counts among the LAB isolates used as starter cultures. Novelty and scientific contribution. Α novel and high-quality dry fermented meat product was produced by replacing the added pork fat with a fat substitute based on a meat protein-olive oil emulsion. Autochthonous LAB with in vitro probiotic properties could have a potential use in large-scale novel dry fermented sausage production. Such isolates could be used as starters in an effort to standardise the production process and retain the typical organoleptic and sensory characteristics. Moreover, isolates like L. casei 62 that survived in high counts in the final products can increase the safety of fermented sausages by competing not only with pathogens but also with the indigenous microbiota and could have a potential functional value for the consumer.Pozadina istraživanja. Posljednjih godina se u proizvodnji trajnih kobasica koriste novi pripravci na bazi biljnog ili ribljeg ulja koji smanjuju udjel masti u tim mesnim proizvodima. Međutim, dosadašnji napori u dobivanju takvih proizvoda nailazili su na mnoge prepreke, kao što su veliki gubitak mase i neprihvatljiv izgled proizvoda zbog prevelike naboranosti površine i tvrdoće crijeva. Svrha je ovoga rada bila proizvesti trajne kobasice s emulzijom maslinovog ulja i proteina mesa kao zamjenom za masti, uz dodatak autohtonih bakterija mliječno-kiselog vrenja s probiotičkim svojstvima izoliranih iz tradicionalnih grčkih mesnih proizvoda, te ispitati svojstva dobivenih proizvoda. Eksperimentalni pristup. Razvijen je novi pripravak s ekstra djevičanskim maslinovim uljem i proteinima iz puretine koji bi u potpunosti zamijenio tradicionalno dodavanu svinjsku mast. Ispitana su probiotička svojstva i sigurnost primjene autohtonih bakterija mliječno-kiselog vrenja izoliranih iz tradicionalnih fermentiranih kobasica, i izdvojena su tri izolata koja su zatim upotrijebljena kao starter kulture. Tijekom fermentacije provedene su fizikalno-kemijske, mikrobiološke i senzorske analize svih ispitanih uzoraka (kontrolnog uzorka, te kobasica proizvedenih s pomoću Lactobacillus acidophilus, L. casei, L. sakei i Pediococcus pentosaceus). Rezultati i zaključci. Gotovi proizvodi bili su mikrobiološki stabilni. Dodatkom pripravka na bazi maslinovog ulja dobivena je kobasica koja je na presjeku imala mozaičan izgled sličan onom tradicionalne kobasice, pa se pripravak smatra idealnom zamjenom za mast u proizvodnji trajnih kobasica. Molekularnom je analizom utvrđeno da je među bakterijama mliječno-kiselog vrenja koje su korištene kao starter kulture u gotovom proizvodu bilo najviše bakterija Lactobacillus casei, što potvrđuje da se ta vrsta najbolje prilagođava uvjetima proizvodnje. Novina i znanstveni doprinos. Proizveden je novi visoko kvalitetni sušeni fermentirani mesni proizvod zamjenom svinjske masti emulzijom maslinovog ulja i proteina iz puretine. Autohtone bakterije mliječno-kiselog vrenja s potvrđenim probiotičkim svojstvima in vitro mogle bi se primijeniti u proizvodnji trajnih kobasica na veliko. Dobiveni bi se izolati mogli primijeniti kao starter kulture za standardizaciju postupka i očuvanje tipičnih organoleptičkih i senzorskih svojstava kobasica. Osim toga, izolati poput L. casei 62, koji su pronađeni u velikom broju u gotovom proizvodu, svojom kompetitivnošću ne samo s patogenim sojevima, već i s autohtonom mikrobiotom, povećavaju sigurnost fermentiranih kobasica te imaju potencijalnu funkcionalnu vrijednost za potrošače

PRODUCTION OF SURIMI AND SURIMI BASED PRODUCTS FROM HORSE-MACKEREL FLESH

THE AIM OF THIS STUDY WAS THE DEVELOPMENT OF A METHOD OF MANUFACTURING "SURIMI"FROM HORSE-MACKEREL FLESH; ALSO THE FEASABILITY OF STORAGE UNDER FREEZING CONDITIONS OF HORSE- MACKEREL SURIMI BY USING TWO DIFFERENT COMBINATIONS OF CRYOPROTECTIVE SUBSTANCES AND FINALLY, THE AIM TO PRODUCE CERTAIN NEW KINDS OF FISH PRODUCTS BASED UPON HORSE-MACKEREL SURIMI. THE OBTAINED RESULTS SHOWED THAT: 1) THE HORSE-MACKEREL FLESH CAN BE USED FOR THE PRODUCTION OF HIGH QUALITY SURIMI. 2) THE HORSE- MACKEREL SURIMI CAN BE EASILY FROZEN AND STORED IN VACUUM AT -45 C FOR A MINIMUM PERIOD OF 3 MONTHS WITHOUT LOSING ITS HIGH QUALITY CHARACTERISTICS AND 3) THE HORSE-MACKEREL SURIMI CAN BE SUCCESSFULLY USED FOR THE PRODUCTION OF CERTAIN NEW KINDS OF FISH PRODUCTS SUCH AS FRANKFURTER ANALOGS FISH SAUSAGES, CANNED WITH VEGETABLES AND FISH SALAD "KAMABOKO" WITH VEGETABLES.ΣΤΟΧΟΣ ΤΗΣ ΔΙΑΤΡΙΒΗΣ ΗΤΑΝ Η ΔΙΕΡΕΥΝΗΣΗ ΤΗΣ ΔΥΝΑΤΟΤΗΤΑΣ ΠΑΡΑΓΩΓΗΣ ΠΡΩΤΕΙΝΙΚΗΣ ΜΑΖΑΣ (SURIMI) ΜΕ ΠΡΩΤΗ ΥΛΗ ΤΗ ΣΑΡΚΑ ΤΟΥ ΣΑΦΡΙΔΙΟΥ (TRACHURUS TRACHURUS) ΑΚΟΜΑ, ΗΜΕΛΕΤΗ ΤΗΣ ΔΥΝΑΤΟΤΗΤΑΣ ΚΑΤΑΨΥΞΕΩΣ ΚΑΙ ΣΥΝΤΗΡΗΣΕΩΣ ΤΟΥ ΠΡΟΙΟΝΤΟΣ ΑΥΤΟΥ ΜΕ ΤΗ ΧΡΗΣΗ ΔΥΟ ΔΙΑΦΟΡΕΤΙΚΩΝ ΣΥΝΔΥΑΣΜΩΝ ΚΡΥΟΠΡΟΣΤΑΤΕΥΤΙΚΩΝ ΟΥΣΙΩΝ ΚΑΙ ΤΕΛΟΣ, Η ΠΡΟΣΠΑΘΕΙΑ ΓΙΑ ΤΗΝ ΠΑΡΑΓΩΓΗ ΝΕΩΝ ΕΙΔΩΝ ΙΧΘΥΟΣΚΕΥΑΣΜΑΤΩΝ. ΑΠΟ ΤΗΝ ΑΞΙΟΛΟΓΗΣΗ ΤΩΝ ΑΠΟΤΕΛΕΣΜΑΤΩΝ ΠΡΟΕΚΥΨΑΝ ΤΑ ΕΞΗΣ: 1) Η ΣΑΡΚΑ ΤΟΥ ΣΑΦΡΙΔΙΟΥ ΜΠΟΡΕΙ ΝΑ ΧΡΗΣΙΜΟΠΟΙΗΘΕΙ ΓΙΑ ΤΗΝ ΠΑΡΑΣΚΕΥΗ ΠΡΩΤΕΙΝΙΚΗΣ ΜΑΖΑΣ ΥΨΗΛΗΣ ΠΟΙΟΤΗΤΑΣ, 2) Η ΠΡΩΤΕΙΝΙΚΗ ΜΑΖΑ ΤΟΥ ΣΑΦΡΙΔΙΟΥ ΜΕ ΤΗΝ ΠΡΟΣΘΗΚΗ ΟΡΙΣΜΕΝΩΝ ΚΡΥΟΠΡΟΣΤΑΤΕΥΤΙΚΩΝ ΟΥΣΙΩΝ ΜΠΟΡΕΙ ΝΑ ΚΑΤΑΨΥΧΘΕΙ (-45 C) ΚΑΙ ΝΑ ΣΥΝΤΗΡΗΘΕΙ ΣΕ ΑΡΙΣΤΗ ΚΑΤΑΣΤΑΣΗ ΥΠΟ ΚΕΝΟ ΓΙΑ 3 ΤΟΥΛΑΧΙΣΤΟΝ ΜΗΝΕΣ ΚΑΙ 3) Η ΠΡΩΤΕΙΝΙΚΗ ΜΑΖΑ ΤΟΥ ΣΑΦΡΙΔΙΟΥ ΜΠΟΡΕΙ ΝΑ ΧΡΗΣΙΜΟΠΟΙΗΘΕΙ ΜΕ ΕΠΙΤΥΧΙΑ ΓΙΑ ΤΗΝ ΠΑΡΑΣΚΕΥΗ ΟΡΙΣΜΕΝΩΝ ΙΧΘΥΟΣΚΕΥΑΣΜΑΤΩΝ ΟΠΩΣ ΙΧΘΥΟΑΛΛΑΝΤΙΚΑ ΔΙΑΙΤΗΣ ΜΕ ΕΜΦΑΝΙΣΗ ΑΛΛΑΝΤΙΚΩΝ ΦΡΑΓΚΡΟΥΡΤΗΣ, ΚΟΝΣΕΡΒΕΣ "KAMABOKO" ΜΕ ΛΑΧΑΝΙΚΑ ΚΑΙ ΙΧΘΥΟΣΑΛΑΤΑ "KAMABOKO" ΜΕ ΛΑΧΑΝΙΚΑ

Diversity of Campylobacter in retail meat and liver of lambs and goat kids

The presence, genetic diversity, and antimicrobial susceptibility profile of Campylobacter spp. in retail lamb and goat kid carcasses were assessed. A total of 200 samples consisting of 100 meat and 100 liver surface swabs were collected from 47 lamb and 53 goat kid carcasses at 23 retail markets in Northern Greece, and 125 Campylobacter isolates were recovered from 32 meat surfaces (32%) and 44 liver surfaces (44%). Multiplex polymerase chain reaction and restriction fragment length polymorphism analysis specified Campylobacter coli as the most frequently detected species (59.2%) followed by C. jejuni (40.8%). Pulsed-field gel electrophoresis (PFGE) was applied in order to typify a subset of randomly selected isolates (n=80). SmaI-PFGE successfully clustered the 80 isolates in 38 SmaI-PFGE types, indicating high heterogeneity among the analyzed Campylobacter isolates, and provided data regarding the dissemination of Camplobacter among carcasses stored in the same retail market. Antimicrobial susceptibility profiles of Campylobacter isolates, assessed by the disk-diffusion method, indicated that 31 isolates (24.8%) were multidrug resistant, and the most common profile was the concurrent resistance to tetracycline and streptomycin. Overall, 56.8% of isolates (n=71, multidrug-resistant isolates included) exhibited resistance to at least one antimicrobial (tetracycline 34.4%, quinolones 27.2%, and streptomycin 20.8%). However, all isolates were susceptible to erythromycin and gentamicin. The findings of this study verify the contamination of retail lamb and goat kid carcasses with a heterogeneous population of thermotolerant campylobacters. These data underscore the fact that retail meat and liver of small ruminants could serve as vehicles for consumer contamination with Campylobacter and that further investigation is necessary in order to evaluate the risk imposed by such products within the epidemiology of human campylobacteriosis cases

SARS–CoV–2 and Food—How Confident Are We about Them?

The recent COVID-19 pandemic and coronaviruses have been thrust into the lives of humans around the globe. Several concerns of the scientific community, authorities and common people have been aroused concerning the prophylaxis measures that need to be taken in order to safeguard public health. Among others, the possibility of a faecal—oral route, and consequent waterborne or foodborne transmission, have been given little attention. Ground zero was the seafood market of Huanan in Wuhan, China; therefore, it was quite logical at the time to assume a certain degree of relationship between water, seafood and SARS–CoV–2. In this manuscript, a critical review of the current literature concerning these routes of transmission is made. The main questions discussed are whether (i) SARS–CoV–2 can infect food animals, (ii) it can be detected in water, retaining its infectivity for the necessary amount of time, (iii) there is a possibility of contamination of food by SARS–CoV–2 through its various production processes and (iv) there is evidence of foodborne or waterborne transmission

Characterization of Extended Spectrum Cephalosporin-Resistant <i>Escherichia coli</i> Strains Isolated from Raw Poultry Carcasses in Catering Services in Northern Greece

Antimicrobial resistance is considered a topic of utmost interest under the concept of “One Health”, having severe implications in both human and veterinary medicine. Among the antibiotic-resistant bacteria, gram-negative bacteria, especially those belonging to the order of Enterobacterales (such as Escherichia coli), hold a prominent position in terms of both virulence and possessing/disseminating antimicrobial resistance (AMR) traits. The aim of this study was to examine the presence of extended-spectrum β-lactamase producing E. coli isolates in raw poultry carcasses collected from a university club. Five hundred raw poultry skin samples were collected from the Aristotle University of Thessaloniki (AUTh) club in Thessaloniki, Greece. A total of 64% of the samples were positive for the presence of extended-spectrum β-lactamase (ESBL)-producing E. coli. The isolates were further examined for their susceptibility to selected antibiotics by the disc diffusion method and were characterized as true ESBL, as producing class C cephalosporinases (AmpC) or “of unknown etiology” by the combination disc test. The 86 of the 120 isolates (71.67%) were classified as true ESBL, 24 (20.00%) as AmpC, and 10 (8.33%) as “of unknown etiology”. The isolates were screened for the occurrence of β-lactamase genes (blaTEM, blaCTX-M, blaSHV, and blaOXA). Thirty-six isolates (32 ESBL- and 4 AmpC-phenotype) harbored both blaTEM and blaCTX-M genes, twenty-two isolates (among which 19 ESBL-phenotype and 2 AmpC-phenotype) harbored blaCTX-M only, whereas twenty-six (14 ESBL- and 12 AmpC-phenotype) isolates harbored blaTEM alone. No isolate harboring blaSHV or blaOXA was detected. The results demonstrate the existence of E. coli isolates producing extended-spectrum β-lactamases in poultry carcasses from Greece, pausing a risk for antibiotic resistance transfer to humans