1,721,004 research outputs found
Growth of Bacillus cereus on solid media as affected by agar, sodium chloride, and potassium sorbate
No full textFilletted and minced freshwater fish stored under modified atmosphere: shelf-life and microbiological changes
No full textInvestigation of the ability of proteolytic Clostridium botulinum to multiply and produce toxin in fresh Italian pasta
No full textA simplified modelling approach established to determine the Listeria monocytogenes behaviour during processing and storage of a traditional (Italian) ready-to-eat food in accordance with the European Commission Regulation N 2073/2005
No full textThis paper considers the applications of the European Commission (EC) Regulation N 2073/2005 concerning
Listeria monocytogenes in ready-to-eat (RTE) food products. A simplified modelling approach
(SMA), which is intended for a practical evaluation of the behaviour of the pathogen during processing
and storage of an RTE meat product (Pitina) from traditional producers, was presented. This approach
included a growth/no-growth model, which was developed by using the limits adopted as safety criteria
by the EU, a model based on the gamma concept (GM) and a kinetic three-phase model (TPL). Based on
the findings of the present study, Pitina was incapable of supporting the growth of L. monocytogenes and
the no-growth conditions assessed through the shelf life by the model were confirmed by challenge
testing. When the simplified approach was used to estimate the total pathogen growth relative to the
Pitina multistage process, taking into account the effects of various hurdles, it provided predictions of
L. monocytogenes growth corresponding to the observed data in the inoculation studies. Therefore, this
simplified approach is expected to enable the food producers to identify appropriate processing conditions.
The successfully validated SMA was found sufficiently complex to predict growth responses of
L. monocytogenes in RTE foods, but at the same time easy-to-use for practical processing situations
Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages. Proteolysis, sensory and volatile profiles
No full textIn this study low-acid sausages were studied to characterize their physicochemical, microbiological, and
textural properties during ripening. The final aw was 0.87–0.88, whereas pH values stayed around their
initial values during processing. Lactic acid bacteria increased very slowly in number and a small increase
of Micrococcaceae was also noticed. Low-acid sausages showed low hardness and cohesiveness, and were
easily distinguishable by sensory analysis from other industrial and artisan sausages. Under the conditions
of the study, observed volatile compounds were mainly from spices and wine. The respective contribution
of muscle and indigenous bacterial enzymes to proteolysis was determined by comparing
changes in low-acid sausages to those containing an antibiotic–antimycotic mixture or sugar. A large part
of the degradation of myofibrillar proteins appeared due to endogenous enzymes, although bacterial proteinases
contributed to the degradation of these proteins. The role of microorganisms in proteolysis was
more evident in the degradation of sarcoplasmic proteins
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