1,721,364 research outputs found
Spoilage of Meat and Fish
No full textMeat and meat products and fish and fish products represent excellent growth media for a large variety of spoilage microorganisms, originating from breeding, fishing, harvesting, preslaughter husbandry practices, and handling during slaughtering, processing, and selling. This microbial population includes psychrotolerant and/or psychrotrophic Gram-negative and Gram-positive bacteria, molds, and yeasts, whose metabolic activity may lead to the production of ammonia, biogenic amines, nonproteic nitrogen compounds, alcohols, ketones, aldehydes, esters, gas (CO2), and other molecules, being responsible of off-odors, off-flavors, discoloration, slime, and swelling of the packages. The storage temperature and the processing technologies may limit or slow down the microbial growth and improve meat and fish shelf life
Microbial quality of raw and ready-to-eat mung bean sprouts produced in Italy
Full text linkThe aim of this study was to determine the microbial quality of mung bean sprouts produced in Italy. The presence of pathogenic microorganisms (Shiga toxin- producing Escherichia coli (STEC), Salmonella spp. and Listeria monocytogenes), total coliforms, and total viable counts (TVCs) were determined. The study covered five years of sprout production. The results demonstrated that no pathogenic microorganisms were present, and the microbial load was less than 6 log CFU/g. The mung bean sprouts currently produced in Italy were found to be acceptable for consumption. An additional aim was to determine the fate of different strains of STEC, L. monocytogenes and Salmonella spp. by intentionally inoculating mung bean seeds during sprouting and by using chlorinated water to reduce the concentration of these strains in seeds and sprouts. The data demonstrated that these strains increased over 5–6 log CFU/g within 3 days from inocula. The chlorinated washing solution reduced the concentration of the investigated strains in seeds and sprouts by approximately 3 and 7 log CFU/g, respectively. However, it was not possible to completely eliminate the pathogens from either the mung bean seeds or sprouts. Despite these encouraging results, the producer's attention to hygienic quality should not be reduced when attempting to produce safe-to-consume mung bean sprouts
Metodica e relativi primer per l'identificazione di Listeria monocytogenes in substrati organici (alimenti, essudati, urine, sangue)
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Validazione del processo produttivo della sopressa veneta per il controllo di Listeria monocytogenes
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