Cloreto de potássio na linha de semeadura pode causar danos à soja.

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Potential growth of Listeria monocytogenes in Italian mozzarella cheese as affected by microbiological and chemical-physical environment.

In the present study, 33 brands of mozzarella cheese (pasteurized cow milk mozzarella obtained by direct acidification through the addition of food-grade citric acid or obtained by natural acidification through the addition of thermophilic starter cultures, mozzarella for pizza mainly obtained by addition of citric acid, and pasteurized buffalo milk mozzarella obtained by adding microbial rennet) were characterized for the factors potentially influencing the growth of Listeria monocytogenes (microbial populations, moisture, pH, and organic acids). Then, the growth potential of L. monocytogenes in mozzarella was investigated by challenge tests performed at different temperatures. The presence of heterogeneous microflora (lactobacilli, streptococci, Pseudomonas spp., and, for buffalo mozzarella, yeasts) was evidenced. Almost all the product typologies were classified as high-moisture mozzarella cheese because moisture was >52%. Moreover, pH varied from 5.32 to 6.43 depending on the manufacturing methodology applied. Organic acid concentrations too showed great variability depending on the mozzarella production method, with values ranging from less than limit of detection (LOD; 16 mg/kg) to 14,709 mg/kg, less than LOD (216 mg/kg) to 29,195 mg/kg, and less than LOD (47 mg/kg) to 1,725 mg/kg in the water phase of lactic, citric, and acetic acids, respectively. Despite this presence, the concentration of undissociated acids was lower compared with the minimum inhibitory concentrations estimated for L. monocytogenes by other authors. This was confirmed by the results of the challenge tests conducted inoculating the pathogen in mozzarella produced with the addition of citric acid, as the microorganism grew fast at each temperature considered (4, 9, 15, and 20°C). Good hygiene practices should be strictly applied, especially with the aim of avoiding postproduction contamination of mozzarella, as the presence of organic acids and microflora is insufficient to prevent L. monocytogenes growth

Effectiveness of lactic and acetic acids on the growth of Listeria monocytogenes and Bacillus cereus in primo sale fresh cheese

In this study Brain Heart Infusion broth inoculated with Listeria monocytogenes with a concentration of acetic acid of 24.98 mM or a concentration of 44.40 mM of lactic acid did not determine the increase in absorbance in 7 days. A concentration of acetic acid of 24.98 mM and a concentration of 22.20 mM of lactic acid were effective against Bacillus cereus growth. Then, challenge tests on primo sale cheese were conducted to establish if these concentrations were efficient when applied to cheese. After inoculum with the pathogens (2 log CFU g−1), cheese was dipped with acetic and lactic acid solutions. In a first trial, L. monocytogenes inoculated, showed the absence of significant differences in growth at 4 °C among the treated series (Ac1: acetic acid - 49.96 mM; Ac2: 24.98 mM; Lac1: lactic acid – 88.80 mM; Lac2: 44.40 mM) if compared to Control (CTRL) series (dipped with sterile water). At 8 °C, a significantly lower growth in Ac1 samples if compared to control ones and to all the treated series was observed (P < 0.05). The trial conducted inoculating B. cereus did not show any difference at 15 °C among samples treated with organic acids if compared to control series

Evaluation of the weight loss of raw beef cuts vacuum-packaged with two different techniques

In the present study, 25 cuts of shank form adult cattle coming from the same slaughtering batch, were withdrawn just after manual sectioning/deboning, and each divided into two pieces (Prox and Dist) of approximately the same weight, that were vacuum packaged by using two different packaging systems: vacuum chamber machine with a bag material and a thermo-forming packaging machine with top and bottom webs named BAG and THF respectively. The packed cuts were stored at 2-3\ub0C for 20 days. The drip loss was calculated at the end of the storage as the difference between drained weight and net. Internal muscle pH and pH of the exudate present in the package and microbiological analyses (by pooling the samples) were performed at T0 and at the end of the storage. The drip loss, was significantly lower with BAG packaging: this difference was evident after 20 days of storage (average \ub1 STD BAG vs THF = 1.04\ub10.36% vs 1.71\ub10.42%; P<0.01). The values were, in general, low for both the packaging systems, never above 2%. Moreover, shrink bag packages are characterized by better overall pack appearance and less plastic weight per pack. Forming step reduce the thickness of ther-moforming material lowering the mechanical resistance and the barrier to oxygen, on the contrary after shrinking bag materials are thickened. The pH of muscles was stable, although a slight increase was evidenced after 20 (average \ub1 STD BAG vs THF= 5.73\ub10.05 vs 5.78\ub10.09; P<0.01), due to the ageing of meat. The pH of the exudate was equal at T20 (average \ub1 STD BAG vs THF = 5.34\ub10.20 vs 5.33\ub10.17). The drip loss didn\u2019t influence the development of all the microflora; in particular LAB, that represented the main microbial population, showed a gradual increase from T0 (2.20\ub10.41 Log CFU/g) to T20 (average \ub1 STD BAG vs THF= 4.76\ub10.29 Log CFU/g vs 4.75\ub10.0.15 Log CFU/g). No Enterobacteriaceae showed an increase, if compared to the initial counts, due to the prolonged storage and the gradual growth of ephemeral microorganisms, without differences among the two series (Enterobacteriaceae: T0=<1.7 Log CFU/g to T20 average \ub1 STD BAG vs THF = 2.83\ub10.77 Log CFU/g vs 3.09\ub10.0.70 Log CFU/g). In conclusion, the use of the BAG system demonstrated to have an effect in reducing the drip loss of beef cuts during the refrigerated storage, with only slight influence on the other characteristics of raw meat

The effects of claw ligatures in American lobster (Homarus americanus) storage: a preliminary study of haemolymph parameters

American lobsters are crustaceans that are offered for sale live and are stored in controlled temperature recirculating aquaria. During their marketing they are subjected to stressors that can affect their welfare, such as air exposure, confinement and handling. European legislation does not provide specific criteria or retention requirements, and so their management depends largely on the common sense of food business operators. Claw ligatures before and during storage are not legally required but are recommended because they prevent lobsters from damaging each other and ensure workers\u2019 safety. The aim of the present study is to evaluate the effect of claw ligatures on lobsters\u2019 welfare by analysing eight different haemolymph stress parameters, vitality and weight. The calcium level showed statistical differences in the two experimental groups (P < 0.05). Our results suggested that the absence of rubber bands did not offer any significant contribution to the lobsters\u2019 welfare

A case study : shelf-life of smoked herring fillets by volatile compounds analysis

Two different products of vacuum packed cold smoked herrings were analyzed at time intervals in order to evaluate the efficiency of the processing and product stability. Microbiological total counts, lactic acid bacteria, total coliforms, pH, water activity, water content, salt content (WPS) were determined. Differences in hygienic conditions and salt content were found. Principal components analysis (PCA) of volatile compounds determined by GC-MS analysis allowed the differentiation of the processing

Influence of skin packaging on raw beef quality : a review

A detailed revision of several aspects related to the application of skin packaging to raw beef was considered. Skin packaging, a relatively new technique derived from vacuum packaging, was developed with the aim of retailing small portions of fresh meat, minced meat, or meat preparations. Above all, the influence of this typology of packaging on the microbial population of raw meat was studied, with particular attention to total viable count, aerobic spoilage bacteria, anaerobic bacteria, Enterobacteriaceae, Brochothrix thermosphacta, and lactic acid bacteria. Moreover, the effect on acidification by LAB was also deepened. As colour is the main characteristic influencing purchase decisions at the point of sale, the effect of skin packaging on this parameter was evaluated for raw meat but also for cooked meat. Tenderness, juiciness, and the ability to hold liquid of raw meat when packed in skin conditions were also considered. Furthermore, odour and flavour were considered as sensorial parameters possibly affected by skin packaging. Finally, acceptability by consumer was also investigated. In the studies considered, results showed that skin packaging is advantageous in terms of maintenance of meat quality and for prolonging shelf-life, improving the stability of the products

Concerns about the microbiological quality of traditional raw milk cheeses : a worldwide issue

Six types of unripened raw milk fresh (Robiola, Crescenza, Primo sale and Formaggella) and \u201cpasta filata\u201d cheeses (Mozzarella and Burrata) were evaluated for microbiological parameters. No Listeria monocytogenes or Salmonella spp. were detected, but high microbial counts were revealed. Significantly higher Total Viable Counts (TVC) and Enterobacteriaceae counts were observed in \u201cfresh cheese\u201d than in \u201cpasta filata\u201d samples. Values > 6 Log CFU/g were found in 81.3% of fresh vs 50% in pasta filata for TVC and 65.6% vs 12.5% for Enterobacteriaceae, respectively. An evident contamination by Escherichia coli, Coagulase-positive Staphylococci and Pseudomonas spp. was detected in all the cheeses: the causes could be the improper hygiene of the artisanal production practices and the permanence of the cheeses on the refrigerated shelves. A careful attention to the respect of the good manufacturing practices is suggested to avoid the presence of initial high bacterial loads

Non-thermal inactivation of listeria spp. In a typical dry-fermented sausage : “Bergamasco” salami

Aim of the present study was the evaluation of the growth potential of Listeria spp. inoculated in the typical North Italian dry fermented sausage "Bergamasco" salami during its production. As it was necessary to carry out the challenge test in the production line of the industry, according to the guidelines of the European Reference Laboratory for Listeria monocytogenes, a non-pathogenic "surrogate" microorganism was used: for the inoculum, two strains of Listeria innocua (1 ATCC, 1 strain isolated from a similar substrate) were used. The inoculation of the samples occurred during grinding and mixing of the sausage mass, before the filling. To avoid cross-contamination, the control samples were produced before the contaminated ones. After the dripping, salamis were subjected to the normal production process (drying and maturation in five steps at specific temperatures and humidity rates). The inoculated products were subjected to the enumeration of Listeria spp. at T0 (day of inoculation) and at T4 (post-drying), and every 10 days during curing (T10, T20, T30, T40, T50, T60, T70, T80 and T90), as this salami is generally sold as whole piece with varying levels of curing (from T20 to T90). Since the product may be cut in half and vacuumpacked, at each of the times starting from T20, half salami was vacuum-packed and stored for 30 days at 12\ub0C, at the end of the which Listeria spp. enumeration was performed again. At all times and for each type of samples of each of the three batches, the enumeration of the natural microflora (Total Viable Count, lactic acid bacteria, Pseudomonas spp., Enterobacteriaceae) and the determination of water activity and pH were performed on control samples. The product was characterized by a high concentration of microflora (8-8.5 Log UFC/g), consisting mainly of lactic acid bacteria, added to the mixture at the beginning of the production process. The pH showed a decrease over time, expected for this type of products, due to the development of lactic acid bacteria (final pH: 5.42-5.55). The water activity reached values able to inhibit the development of Listeria spp. (final aw: 0.826-0.863). Listeria counts in the tested batches of "Bergamasco" salami showed the absence of significant growth in the product with a reduction of loads if compared to T0, between -0.59 and -1.04 Log CFU/g. Even in the samples subjected to vacuum packaging and storage at 12\ub0C, the absence of significant increase of lactic acid bacteria in the product was highlighted with further decrease of bacterial loads (-0.70/-0.79 Log CFU/g if compared to T20). Considering the worst case scenario (thus the batch with the highest growth potential), in the products stored in the curing room at 14-16\ub0C, at humidity of 80% and in the samples stored at 12\ub0C and vacuum packaged, the threshold indicated by the EURL Lm guidelines (+0.5 Log CFU/g) for the growth of Listeria spp. was not reached, allowing to classify "Bergamasco" salami in the category 1.3 of the EC Reg. 2073/2005 as "Ready-to-eat food unable to support the growth of Listeria monocytogenes"

A physiologic overview of the organ‑specific transcriptome of the cattle tick Rhipicephalus microplus

To further obtain insights into the Rhipicephalus microplus transcriptome, we used RNA-seq to carry out a study of expression in (i) embryos; (ii) ovaries from partially and fully engorged females; (iii) salivary glands from partially engorged females; (iv) fat body from partially and fully engorged females; and (v) digestive cells from partially, and (vi) fully engorged females. We obtained > 500 million Illumina reads which were assembled de novo, producing > 190,000 contigs, identifying 18,857 coding sequences (CDS). Reads from each library were mapped back into the assembled transcriptome giving a view of gene expression in different tissues. Transcriptomic expression and pathway analysis showed that several genes related in blood digestion and host-parasite interaction were overexpressed in digestive cells compared with other tissues. Furthermore, essential genes for the cell development and embryogenesis were overexpressed in ovaries. Taken altogether, these data offer novel insights into the physiology of production and role of saliva, blood digestion, energy metabolism, and development with submission of 10,932 novel tissue/cell specific CDS to the NCBI database for this important tick species