1,721,041 research outputs found
Recent advancements in meat traceability, authenticity verification, and voluntary certification systems
Full text linkThe growing demand for transparency in the food industry has led to significant advancements in meat traceability. Ensuring the authenticity and origin of meat products is critical for consumer trust, public health, and compliance with regulations. This paper reviews recent innovations in meat traceability, with a focus on blockchain technology as a novel approach to ensuring traceability. Additionally, advanced methods for verifying meat authenticity and origin, such as isotope fingerprinting, DNA analysis, and spectroscopic methods, are discussed. The role of voluntary certification schemes in enhancing traceability and authenticity verification in the meat industry is also explored. The findings highlight the importance of integrating cutting-edge technologies and certification schemes to build a robust and transparent meat supply chain
Condizioni microbiche delle carcasse suine e dell’impianto di macellazione in una struttura industriale
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Modificazioni della componente lipidica di salami sottoposti ad irradiazione
No full textThe products of lipid oxidation and radiolysis have been determined in Italian salami irradiated at three different targeted irradiation doses during refrigerated vacuum-packed storage up to 60 days. The effects induced by irradiation were dose dependent. A significant increase of both fatty acids and cholesterol oxidation status has been observed beginning from 8 kGy irradiation dose. However, the radiolysis induced by ionising radiation was evident from less intense irradiation doses
The SIQUALTECA project: steam decontamination of carcasses in a commercial pig facility
No full textThe microbiological examination of carcasses was conducted in a commercial pig slaughter facilty with a maximum
slaughter capacity of 200 animals per hour. ln particular, 108 half-carcasses were examined at the end of the slaughter line. The log mean numbers of total mesophilic aerobes was 5.89 log10CFU/cm2. Estimated log mean numbers of coliforms and E. coli were 2.86 and 2.31 log10CFU/cm2 rrespectively. Values obtained for mesophilic count and E. coli on carcasses were higher than those indicated in the Decision 2001/471/CE. These results should lead to undertake concrete actions to review the controls of the procedures, to discover the causes and to avoid the repetition of such resuts. Samonella spp. was isolated from 26,97% of slaughtered pigs, whereas 8.6% of samples analysed for L. monocytogenes were found positive. Results obtained from microbial counts together with the high Salmonella spp. and L .monocytogenes prevalence suggest that general hygiene
standards alone are not suffcient to ensure food safety and reduce the risk of foodborne illness. To evaluate the effectiveness of steam pasteurization in such an environment, a pilot-plant process which exposes the carcasses to steam before the evisceration step was developed. The curent study verified that the scaled-up commercial pasteuization system is very efrective in reducing the levels of natural
mixed flora on surfaces of commercially slaughtered pig carcasses. Furthermore, if the evisceration is carried out properly, steam treatment can be placed before the evisceration step to reduce the negative effect of heat on meat appearance
In vitro susceptibility of L. monocytogenes to 22 antibiotics commonly used in veterinary and human therapy.
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