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Bolletta V, Menci R, Valenti B, Morbidini L, Servili M, Taticchi A, Lilli E, Pauselli M. Feeding pigs with hazelnut skin and addition of a concentrated phenolic extract from olive-milling wastewaters during pork processing: Effects on salami quality traits and acceptance by the consumers. Meat Sci 2024; 213:109479. [PMID: 38471360 DOI: 10.1016/j.meatsci.2024.109479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 02/24/2024] [Accepted: 03/04/2024] [Indexed: 03/14/2024]
Abstract
Two groups of ten barrows received a conventional- (CTRL) or an experimental- (HZL) finishing diet containing 11% of hazelnut skin. From each barrow, two types of salami (namely, NITR, and PHEN) were obtained. NITR salami was added with E250 and E252. The latter were replaced by a phenolic concentrated extract from olive-milling wastewaters in PHEN salami. Salami fatty acids (FA), antioxidant capacity, lipid and color stability during refrigerated storage were assessed. A consumer test was also performed. Feeding strategy minimally affected the investigated parameters. PHEN salami had lower TBARS than NITR salami (P-value <0.001) during refrigerated storage despite comparable antioxidant capacity and similar PUFA content. Moreover, within CTRL group, lipid oxidation was lower in PHEN than NITR salami (P-value = 0.040). At the blind taste, dietary treatment did not affect salami sensorial properties nor consumer acceptance, whereas NITR salami showed better color (P-value = 0.036). Interestingly, HZL and PHEN salami showed improved sensorial properties and consumer acceptance after that consumers received information on salami origin.
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Affiliation(s)
- Viviana Bolletta
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Ruggero Menci
- Research Institute of Organic Agriculture, FiBL, Pôle Bio - Ecosite du Val de Drôme - 150 Avenue de Judée, 26400 Eurre, France
| | - Bernardo Valenti
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy.
| | - Luciano Morbidini
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Maurizio Servili
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Agnese Taticchi
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Emanuele Lilli
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Mariano Pauselli
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
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2
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Nobile M, Chiesa LM, Arioli F, Panseri S. Bio-based packaging combined to protective atmosphere to manage shelf life of salami to enhance food safety and product quality. Meat Sci 2024; 207:109366. [PMID: 37857029 DOI: 10.1016/j.meatsci.2023.109366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 09/08/2023] [Accepted: 10/11/2023] [Indexed: 10/21/2023]
Abstract
Plastics are currently the most widely used and most suitable packaging material to meet quality and food safety, particularly for meat products, because of their perishable nature. Biopolymers are very interesting from the point of view of sustainability. This study focused on the application of biodegradable packaging (polylactic acid, PLA) for sliced salami in a protective atmosphere, as a potential replacement for the one currently used (polyethylene terephthalate, PET), monitoring the shelf life of the meat product through microbiological, chemical (colorimetric, pH and volatile compound determination) and sensory analysis. The results showed that the PLA-packaged salami maintained the red color throughout the entire shelf life; pH monitoring was essentially constant over time (from 5.63 to 5.70). Only one difference was detected at the end of shelf life regarding the main markers of product alteration (hexanal, 3-hydroxy-2-butanone, ethanol and 3-methyl-1-butanol), that were not sensory perceived remaining appreciated by the consumer panel.
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Affiliation(s)
- Maria Nobile
- Department of Veterinary Medicine and Animal Science, University of Milan, Via dell'Universita' 6, 26900 Lodi, Italy
| | - Luca Maria Chiesa
- Department of Veterinary Medicine and Animal Science, University of Milan, Via dell'Universita' 6, 26900 Lodi, Italy.
| | - Francesco Arioli
- Department of Veterinary Medicine and Animal Science, University of Milan, Via dell'Universita' 6, 26900 Lodi, Italy
| | - Sara Panseri
- Department of Veterinary Medicine and Animal Science, University of Milan, Via dell'Universita' 6, 26900 Lodi, Italy
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3
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Lopez-Arvizu A, Rocha-Mendoza D, Ponce-Alquicira E, García-Cano I. Characterization of antibacterial activity of a N-acetylmuramoyl-L-alanine amidase produced by Latilactobacillus sakei isolated from salami. World J Microbiol Biotechnol 2021; 37:65. [PMID: 33740141 DOI: 10.1007/s11274-021-03033-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2020] [Accepted: 03/08/2021] [Indexed: 12/16/2022]
Abstract
Lactic acid bacteria are the predominant group within meat products, whose metabolites such as bacteriocins and peptidoglycan hydrolases inhibit pathogenic or spoilage bacteria. Fermented meat products, as a salami, is a good source to analyze the viable microbiota, due to these products present a low risk to consumer health. The aim of this work was to identify the lactic acid bacteria with broad antibacterial activity present in salami, purify the protein responsible for this activity, achieve antagonistic spectrum and perform the biochemical characterization. Five strains from salami were selected, isolated and identified by 16S rRNA gene sequencing. The antimicrobial activity was evaluated by antagonism assay and zymography, using spoilage microorganisms commonly found in meat products. The strain that showed a broad antibacterial activity was Latilactobacillus sakei and the antibacterial activity was given by a protein with 75-kDa of molecular mass, identified by LC/MALDI-TOF/TOF. The sequence analysis showed 67% of identity with a N-acetylmuramoyl-L-alanine amidase protein with five non-identical LysM domains. The purified protein showed an optimal pH of 8.0 and heat resistance at 80 °C for 10 min. L. sakei strain displayed antibacterial activity against Gram-negative and Gram-positive spoilage microorganisms. The results of this study provide the information to use Latilactobacillus sakei as a starter culture which will provide the necessary metabolites to combat undesirable microorganisms. Additionally, the conditions and properties for the best application and use of the antibacterial protein produced by this strain. This protein may have a potential use in the food industry as a new antibacterial agent.
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4
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Salvaneschi S, Iriti M, Vitalini S, Vallone L. Thymus vulgaris L. as a possible effective substitute for nitrates in meat products. Ital J Food Saf 2020; 9:7739. [PMID: 32913719 PMCID: PMC7459759 DOI: 10.4081/ijfs.2020.7739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2018] [Accepted: 10/08/2019] [Indexed: 11/22/2022] Open
Abstract
Nitrates are chemicals found naturally in some foods such as fruit and vegetables or added to others, especially meats, as a preservative. Their use as additives is regulated by European Commission to avoid any risk for human health. In order to reduce or replace the use of these compounds, we investigated the bacteriostatic/bactericidal activity of the essential oil of Thymus vulgaris L. against Listeria innocua, a nonpathogenic microorganism with the same morpho-cultural traits of L. monocytogenes. The study was carried out in vitro and in vivo on processed meat products, i.e. mature salami, by using thyme essential oil. Although the results are preliminary, the antilisterial activity of the thyme essential oil was shown to be similar to that of nitrates.
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Affiliation(s)
| | - Marcello Iriti
- Department of Agricultural and Environmental Sciences, Milan State University, Milan.,National Interuniversity Consortium of Materials Science and Technology, Firenze
| | - Sara Vitalini
- Department of Agricultural and Environmental Sciences, Milan State University, Milan.,National Interuniversity Consortium of Materials Science and Technology, Firenze
| | - Lisa Vallone
- Department of Health, Animal Science and Food Safety (VESPA), Milan State University, Milan, Italy
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5
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Boxman ILA, Jansen CCC, Zwartkruis-Nahuis AJT, Hägele G, Sosef NP, Dirks RAM. Detection and quantification of hepatitis E virus RNA in ready to eat raw pork sausages in the Netherlands. Int J Food Microbiol 2020; 333:108791. [PMID: 32758861 DOI: 10.1016/j.ijfoodmicro.2020.108791] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 06/24/2020] [Accepted: 07/12/2020] [Indexed: 12/27/2022]
Abstract
The aim of the present study was to assess raw pork sausages collected on the Dutch market for the presence of hepatitis E virus (HEV) RNA. 46 of 316 (14.6%) products sampled from Dutch retail stores in 2017-2019 were positive for HEV RNA. HEV RNA was detected in 10.8% of "cervelaat" (n = 74), 18.5% of salami (n = 92), 26.1% of "metworst" (n = 46), 16.3% of "snijworst" (n = 43) samples. This was significantly more often than in other raw pork sausages like dried sausages, fuet or chorizo (3.3%, n = 61). The percentage of HEV RNA positive products was not significantly different for products sold as either sliced or unsliced deli meat. The average viral load in positive tested products was 2.76 log10 genome copies per 5 g, incidentally reaching up to 4.5 log10 genome copies per 5 g. The average HEV RNA level was significantly higher in samples collected in 2017 than those in samples collected in 2018, and most of the samples in 2019. Typing by sequence analysis was successful for 33 samples, all revealing genotype 3c. The results support recent epidemiological studies that identified specific raw pork sausages as risk factor for hepatitis E virus infection in the Netherlands. Persons at risk, including Dutch transplant recipients, have been advised to avoid the consumption of raw pork sausages. The study warrants a continuation of monitoring to follow the HEV RNA levels in pork products for use in risk assessments and risk management.
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Affiliation(s)
- Ingeborg L A Boxman
- Wageningen Food Safety Research, Wageningen University and Research, Mailbox 230, 6700 AE Wageningen, the Netherlands.
| | - Claudia C C Jansen
- Wageningen Food Safety Research, Wageningen University and Research, Mailbox 230, 6700 AE Wageningen, the Netherlands
| | - Ans J T Zwartkruis-Nahuis
- Wageningen Food Safety Research, Wageningen University and Research, Mailbox 230, 6700 AE Wageningen, the Netherlands
| | - Geke Hägele
- Wageningen Food Safety Research, Wageningen University and Research, Mailbox 230, 6700 AE Wageningen, the Netherlands
| | - Nils P Sosef
- Wageningen Food Safety Research, Wageningen University and Research, Mailbox 230, 6700 AE Wageningen, the Netherlands
| | - René A M Dirks
- Wageningen Food Safety Research, Wageningen University and Research, Mailbox 230, 6700 AE Wageningen, the Netherlands
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6
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Altafini A, Fedrizzi G, Roncada P. Occurrence of ochratoxin A in typical salami produced in different regions of Italy. Mycotoxin Res 2018; 35:141-148. [PMID: 30460520 DOI: 10.1007/s12550-018-0338-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2018] [Revised: 11/05/2018] [Accepted: 11/13/2018] [Indexed: 11/28/2022]
Abstract
A total of 172 different salamis were purchased from farms and small salami factories located in four Italian regions (Piedmont, Veneto, Calabria, and Sicily) and analyzed for the presence of ochratoxin A (OTA). Analysis was performed by high-performance liquid chromatography coupled to a fluorimetric detector (HPLC-FLD). The detection limit (LOD) for the method used was 0.05 μg/kg, while the quantitation limit (LOQ) was 0.20 μg/kg; the average recovery rate was 89.1%. OTA was detected in 22 salamis, and 3 samples exceeded the Italian guidance value for OTA in pork meat (1 μg/kg). In particular, what emerges from this research is the high percentage of spicy salamis among positive samples (68.2%, 15 out of 22), although spicy salamis are only 27.3% of the total number of samples collected and analyzed. Red chili pepper contaminated by OTA could be responsible for the presence of the mycotoxin in these spicy salamis. It follow that, also the control of some ingredients used in the manufacture of these meat products, like spices, should not be neglected.
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Affiliation(s)
- Alberto Altafini
- Department of Veterinary Medical Sciences, University of Bologna, Via Tolara di Sopra 50, 40064, Ozzano Emilia, BO, Italy
| | - Giorgio Fedrizzi
- Reparto chimico degli alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna "Bruno Ubertini", Via P. Fiorini 5, 40127, Bologna, Italy
| | - Paola Roncada
- Department of Veterinary Medical Sciences, University of Bologna, Via Tolara di Sopra 50, 40064, Ozzano Emilia, BO, Italy.
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7
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Trinderup CH, Møller F, Dahl AB, Conradsen K. Investigation of pausing fermentation of salamis with multispectral imaging for optimal sensory evaluations. Meat Sci 2018; 146:9-17. [PMID: 30081378 DOI: 10.1016/j.meatsci.2018.07.029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Revised: 07/19/2018] [Accepted: 07/23/2018] [Indexed: 11/17/2022]
Abstract
The fermentation process of salamis involves several parameters influencing taste, texture, and color of the salami. One significant parameter is the fermentation time. It is difficult to conduct sensory evaluations to assess the effect of time without introducing variation between observation days. It may be possible to overcome this by stalling or pausing the fermentation by deep-chilling the salamis. This study investigates the difference of non- and deep-chilled salamis with the use of a multispectral imaging system. The statistical investigation, based on image features relating to size, visual texture, and color of the sausages over time, showed that it may be possible to stall the fermentation process. It was shown that a statistical difference in the two kinds of samples is present. For the size feature the difference could be quantified into a number of days. However, for the important color feature only a statistical difference was observed, whereas the visual difference expressed in terms of ΔEab⁎ was barely present.
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Affiliation(s)
- Camilla H Trinderup
- Technical University of Denmark, Richard Petersens Plads, 2800 Kgs. Lyngby, Denmark.
| | - Flemming Møller
- DuPont Nutrition Biosciences ApS, Edwin Rahrs Vej 38, 8220 Brabrand, Denmark.
| | - Anders Bjorholm Dahl
- Technical University of Denmark, Richard Petersens Plads, 2800 Kgs. Lyngby, Denmark.
| | - Knut Conradsen
- Technical University of Denmark, Richard Petersens Plads, 2800 Kgs. Lyngby, Denmark.
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8
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Miraglia D, Ranucci D, Trabalza-Marinucci M, Acuti G, Forte C, Codini M, Roila R, Branciari R. Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract. Ital J Food Saf 2018; 6:6906. [PMID: 29564235 PMCID: PMC5850048 DOI: 10.4081/ijfs.2017.6906] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2017] [Revised: 10/13/2017] [Accepted: 10/14/2017] [Indexed: 11/23/2022] Open
Abstract
This study aimed at evaluating the effect of Oregano vulgaris extract supplementation of heavy pig diet on the microbiological, chemical-physical and sensory characteristics of Fabriano salami. Fabriano salamis were produced processing meat derived from pigs belonging to two dietary groups of 16 pigs each: CTRL group fed a commercial pelleted feed, and OR group fed the CTRL diet integrated with 0.2% of oregano extract. Ten salamis per group were collected at 0, 7, 20 and 45 days of ripening and analysed for total viable count, enumeration of Enterobacteriaceae, Enterococcus spp, coagulase negative and positive staphylococci, Lactobacillus spp., Lactococcus spp., presence of Salmonella spp. and Listeria monocytogens, pH, water activity (aw) and colour (CIE L*a*b* colour system). At the end of the ripening (day 45) chemical composition (AOAC, 1990), total antioxidant capacity (ORACFL), thiobarbituric reactive substances (TBARS), total phenolic content (TPC) (Folin-Ciocalteu method) and consumer tests were performed. The integration of oregano extract in pig diets did not interfere with the microbial evolution, chemical composition, pH and aw. After 20 days of ripening the OR salami were redder then CTRL samples, which were also yellower at the end of ripening. Furthermore, the diet has significantly improved the oxidative status, the polyphenolic content and antioxidant power in OR salami. The consumers gave a higher score to OR salami in informed condition.
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Affiliation(s)
- Dino Miraglia
- Department of Veterinary Medicine, University of Perugia
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia
| | | | - Gabriele Acuti
- Department of Veterinary Medicine, University of Perugia
| | - Claudio Forte
- Institute for Experimental Veterinary Medicine of Umbria and Marche, Perugia
| | - Michela Codini
- Department of Pharmaceutical Sciences, University of Perugia, Italy
| | - Rossana Roila
- Department of Veterinary Medicine, University of Perugia
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9
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Wang X, Ren H, Zhan Y. Characterization of microbial community composition and pathogens risk assessment in typical Italian-style salami by high-throughput sequencing technology. Food Sci Biotechnol 2018; 27:241-249. [PMID: 30263746 PMCID: PMC6049741 DOI: 10.1007/s10068-017-0200-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2017] [Revised: 08/03/2017] [Accepted: 08/30/2017] [Indexed: 12/30/2022] Open
Abstract
The structure of microbial communities in a typical Italian-style salami, including bacterial and fungal diversity, was investigated by high-throughput sequencing technology. A total of 6 phyla, 7 classes, 19 orders, 20 families and 28 genera were obtained from 16S rDNA sequences, and a total of 2 phyla, 4 classes, 4 orders, 5 families, 10 genera and 12 Species were obtained from 18S rDNA sequences. The core microbiota was composed of Staphylococcaceae, representing up to 97.52% of the total 16S rRNA, and Penicillium digitatum, accounting for 99.74% of the total classified 18S rRNA. Lactobacillales and Saccharomycetales were detected with a quite low proportion of 1.71 and 0.007%, respectively. This study contributes to the knowledge of the microbial diversity involved in salami and presents high-throughput sequencing as a useful tool to evaluate microbial diversity and monitor the food-borne pathogens in fermented sausage.
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Affiliation(s)
- Xinhui Wang
- Meat-processing Application Key Laboratory of Sichuan Province, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, 610106 China
| | - Hongyang Ren
- School of Chemistry and Chemical Engineering, Southwest Petroleum University, Chengdu, 610500 China
| | - Yi Zhan
- College of Tourism and Economics Management, Chengdu University, Chengdu, 610106 China
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10
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Andreoli G, Merla C, Valle CD, Corpus F, Morganti M, D'incau M, Colmegna S, Marone P, Fabbi M, Barco L, Carra E. Foodborne Salmonellosis in Italy: Characterization of Salmonella enterica Serovar Typhimurium and Monophasic Variant 4,[5],12:i- Isolated from Salami and Human Patients. J Food Prot 2017; 80:632-639. [PMID: 28291384 DOI: 10.4315/0362-028x.jfp-16-331] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Salmonella enterica serovar Typhimurium (STm) and its monophasic variant 4,[5],12:i:- (VMSTm) have been responsible for an increased number of foodborne infections in humans in Europe in recent years. The aim of this study was to investigate the origin of three foodborne salmonellosis outbreaks that occurred in Pavia Province (Lombardy region, northern Italy) in 2010. Phenotypic and genetic characteristics of the STm and VMSTm isolates from patients and from food that were recovered in the framework of the three outbreaks were evaluated through serotyping, phage typing, antimicrobial susceptibility testing, pulsed-field gel electrophoresis (PFGE), and multiple-locus variable-number tandem repeat analysis (MLVA). Salami from three artisan producers, which had all purchased meat from the same slaughterhouse, was the food source of infection in outbreak I. STm isolates were recovered from salami and patients with symptoms of gastroenteritis. These isolates had the same PFGE type and the same rare MLVA profile (3-18-9-NA-211). The same molecular profiles were found in an STm isolate from a salami, which likely was the source of another family outbreak (II). A VMSTm strain with common phenotypic and molecular profiles was isolated from three hospitalized patients and identified as the cause of another putative outbreak (III). During the following 3 years (2011 through 2013), 360 salami produced in Pavia Province were monitored for the presence of S. enterica . In 2011, no STm and VMSTm isolates were recovered from 159 salami tested. During 2012 and 2013, 13.9% of 201 tested salami harbored S. enterica , and half of the isolates were VMSTm, mainly in salami from those artisan producers involved in the previous outbreaks. These isolates were genetically variable, especially in terms of MLVA profiles. The data collected suggest that from 2012, VMSTm has replaced STm in the environments of the salami producers monitored in this study, and these data confirm the dominance of this emergent serovar along the pork supply chain.
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Affiliation(s)
- Giuseppina Andreoli
- 1 Istituto Zooprofilattico Sperimentale della Lombardia e dell' Emilia Romagna "Bruno Ubertini," Pavia Unit, Strada Campeggi 59/61, 27100 Pavia, Italy
| | - Cristina Merla
- 1 Istituto Zooprofilattico Sperimentale della Lombardia e dell' Emilia Romagna "Bruno Ubertini," Pavia Unit, Strada Campeggi 59/61, 27100 Pavia, Italy.,2 Dipartimento di Scienze del Farmaco & Drug and Food Biotechnology Center (DFB), Università degli Studi del Piemonte Orientale "Amedeo Avogadro," Largo Donegani 2, 28100 Novara, Italy
| | - Claudia Dalla Valle
- 3 Department of Microbiology and Virology, Fondazione IRCCS Policlinico San Matteo, Via Taramelli 5, 27100 Pavia, Italy.,4 Department of Clinical Biochemistry, Guglielmo da Saliceto Hospital, Via G. Taverna 49, 29121 Piacenza, Italy
| | - Francesco Corpus
- 5 Istituto Zooprofilattico Sperimentale della Lombardia e dell' Emilia Romagna "Bruno Ubertini," Modena Unit, Via Diena 16, 41100 Modena, Italy
| | - Marina Morganti
- 6 Istituto Zooprofilattico Sperimentale della Lombardia e dell' Emilia Romagna "Bruno Ubertini," Parma Unit, Via dei Mercati 13/A, 43100 Parma, Italy
| | - Mario D'incau
- 7 Istituto Zooprofilattico Sperimentale della Lombardia e dell' Emilia Romagna "Bruno Ubertini," Via Bianchi 9, 25124 Brescia, Italy
| | - Silvia Colmegna
- 8 Istituto Zooprofilattico Sperimentale della Lombardia e dell' Emilia Romagna "Bruno Ubertini," Milano Unit, Via Celoria 12, 20133 Milano, Italy; and
| | - Piero Marone
- 3 Department of Microbiology and Virology, Fondazione IRCCS Policlinico San Matteo, Via Taramelli 5, 27100 Pavia, Italy
| | - Massimo Fabbi
- 1 Istituto Zooprofilattico Sperimentale della Lombardia e dell' Emilia Romagna "Bruno Ubertini," Pavia Unit, Strada Campeggi 59/61, 27100 Pavia, Italy
| | - Lisa Barco
- 9 World Organization for Animal Health (OIE), National Reference Laboratory for Salmonella, Centro di Referenza Nazionale e Laboratorio OIE per le Salmonellosi, Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell'Università 10, 35020 Legnaro, Padova, Italy
| | - Elena Carra
- 5 Istituto Zooprofilattico Sperimentale della Lombardia e dell' Emilia Romagna "Bruno Ubertini," Modena Unit, Via Diena 16, 41100 Modena, Italy
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11
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Sørheim O, Måge I, Larsen H. Determination of critical levels of residual oxygen to minimize discoloration of sliced packaged Norwegian salami under light display. Meat Sci 2017; 129:88-92. [PMID: 28267645 DOI: 10.1016/j.meatsci.2017.02.014] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2015] [Revised: 08/29/2016] [Accepted: 02/15/2017] [Indexed: 10/20/2022]
Abstract
Discoloration of sliced packaged salami is contributing to rejection of the product, food waste and economical loss. A combination of residual O2 in the headspace of packages and light is causing photooxidation and deterioration of colour. The aim of this study was to establish maximum tolerable concentrations of residual O2 in packages of salami slices with 100% N2 under light display at 4 and 20°C. Salami sausages had variable inherent O2 consumption rate. Storage of salami in 1% O2 in darkness did not induce discoloration. The upper limits for O2 for avoiding discoloration under light were variable in the range 0.1-1.0%, depending on temperature and type of salami. Display at 20°C increased the rate of O2 depletion compared to 4°C. To minimize discoloration, sliced and packaged salami should be stored in darkness at approximately 20°C until the level of residual O2 is reduced below a critical limit.
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Affiliation(s)
| | - Ingrid Måge
- Nofima AS, P.O. Box 210, NO-1431 Ås, Norway.
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12
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Novelli E, Dal Santo L, Balzan S, Cardazzo B, Spolaor D, Lombardi A, Carraro L, Fasolato L. Analysis of Process Factors of Dry Fermented Salami to Control Listeria Monocytogenes. Ital J Food Saf 2017; 6:6184. [PMID: 28462203 PMCID: PMC5391504 DOI: 10.4081/ijfs.2017.6184] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2016] [Revised: 12/22/2016] [Accepted: 12/22/2016] [Indexed: 12/04/2022] Open
Abstract
Challenge tests are a clear opportunity for manufacturers interested in the evaluation of their management system with the aim to reduce the spread of foodborne pathogens. This is a main concern especially in ready-to-eat food in relation to the risk associated with Listeria monocytogenes. For small and medium-scale food industry the manufacturing practices and products formulation are characterised by a wider variability and poor repeatability. The use of ad hoc challenge test and the comparison among different processing systems are strongly required. This paper reports a preliminary comparison among different challenge tests (n=12) commissioned by three manufacturers of raw-fermented salami during a period of three years (2013-2016). The challenge tests were designed to evaluate the growth potential (δ) of L. monocytogenes during the whole processing period of the salami. The doughs were prepared according to different formulations: the simplest formulation was represented by the use of salt, potassium nitrate, black pepper and starter cultures, while the most composited formulations also included the use of sugars and ascorbic acid in addition to nitrite salt. All the processing steps were conducted within an experimental laboratory dedicated for the processing of meat. After stuffing, the salami were dried and ripened under temperature and relative humidity control. The sugar inclusion can be considered as a protective factor, while the drying step at high temperature (above 20°C) was associated with higher δ values (δ>0.5 log10 cfu/g). The addition of starter cultures, and the subsequent acidification highlighted the importance of pH as the parameter able to affect the L. monocytogenes growth.
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Affiliation(s)
- Enrico Novelli
- Department of Comparative Biomedicine and Food Science, University of Padova, Legnaro (PD)
| | - Lucia Dal Santo
- Intitute for Quality and Agrifood Technology, Veneto Agricoltura, Thiene (VI), Italy
| | - Stefania Balzan
- Department of Comparative Biomedicine and Food Science, University of Padova, Legnaro (PD)
| | - Barbara Cardazzo
- Department of Comparative Biomedicine and Food Science, University of Padova, Legnaro (PD)
| | - Dino Spolaor
- Intitute for Quality and Agrifood Technology, Veneto Agricoltura, Thiene (VI), Italy
| | - Angiolella Lombardi
- Intitute for Quality and Agrifood Technology, Veneto Agricoltura, Thiene (VI), Italy
| | - Lisa Carraro
- Department of Comparative Biomedicine and Food Science, University of Padova, Legnaro (PD)
| | - Luca Fasolato
- Department of Comparative Biomedicine and Food Science, University of Padova, Legnaro (PD)
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de Castilho NP, Okamura VT, Camargo AC, Pieri FA, Nero LA. Adequacy of Petrifilm™ Aerobic Count plates supplemented with de Man, Rogosa & Sharpe broth and chlorophenol red for enumeration of lactic acid bacteria in salami. Meat Sci 2015; 110:253-61. [PMID: 26291606 DOI: 10.1016/j.meatsci.2015.07.015] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2015] [Revised: 07/15/2015] [Accepted: 07/17/2015] [Indexed: 11/21/2022]
Abstract
The present study aimed to assess the performance of alternative protocols to enumerate lactic acid bacteria (LAB) in salami. Fourteen cultures and two mixed starter cultures were plated using six protocols: 1) Petrifilm™ Aerobic Count (AC) with MRS broth and chlorophenol red (CR), incubated under aerobiosis or 2) under anaerobiosis, 3) MRS agar with CR, 4) MRS agar with bromocresol purple, 5) MRS agar at pH5.7, and 6) All Purpose Tween agar. Samples of salami were obtained and the LAB microbiota was enumerated by plating according protocols 1, 2, 3 and 5. Regression analysis showed a significant correlation between the tested protocols, based on culture counts (p<0.05). Similar results were observed for salami, and no significant differences of mean LAB counts between selected protocols (ANOVA, p>0.05). Colonies were confirmed as LAB, indicating proper selectivity of the protocols. The results showed the adequacy of Petrifilm™ AC supplemented with CR for the enumeration of LAB in salami.
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dos Santos LFL, Mársico ET, Lázaro CA, Teixeira R, Doro L, Júnior CAC. Evaluation of Biogenic Amines Levels, and Biochemical and Microbiological Characterization of Italian-type Salami Sold in Rio de Janeiro, Brazil. Ital J Food Saf 2015; 4:4048. [PMID: 27800400 PMCID: PMC5076629 DOI: 10.4081/ijfs.2015.4048] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2014] [Revised: 04/08/2015] [Accepted: 04/13/2015] [Indexed: 11/23/2022] Open
Abstract
The objective of the present study was to evaluate the levels of biogenic amines (cadaverine, putrescine, tyramine, histamine, spermidine and spermine) by high performance liquid chromatography (HPLC) and the physicochemical (moisture, lipids, proteins, pH, water activity and fixed mineral residue) and microbiological (lactic acid bacteria and aerobic heterotrophic mesophilic bacteria count) characteristics of six Italian-type salami brands sold in the city of Niteroi (Rio de Janeiro, Brazil). The salami showed lactic acid bacteria count from 5.7 to 8.6 CFU•mL-1, and heterotrophic mesophilic bacteria count from 5.8 to 8.7 CFU•mL-1. Three brands showed moisture contents above 35% and one brand had protein content below 25%. The mean values obtained for the amines were: 197.43, 143.29, 73.02, 4.52, 90.66 and 36.17 mg•kg-1 for tyramine, putrescine, cadaverine, spermidine, histamine, and spermine respectively. Two brands presented histamine contents above the legal limit established in 100 mg•kg-1. We concluded that the evaluated salami presented a wide variation in the count of the bacterial groups with a predominance of lactic acid bacteria. The moisture contents indicate insufficient drying before commercialization and protein content had values below the minimum limit determined by the Brazilian legislation. Finally, the levels of biogenic amines found could cause adverse reactions in susceptible consumers, depending of the amount and frequency of intake of these products.
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Affiliation(s)
- Luiz Felipe Lopes dos Santos
- Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, RJ, Brazil
| | - Eliane Teixeira Mársico
- Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, RJ, Brazil
| | - César Aquiles Lázaro
- Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, RJ, Brazil
- Laboratory of Pharmacology and Toxicology, Faculty of Veterinary Medicine, National University of San Marcos, Lima, Peru
| | - Rose Teixeira
- Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, RJ, Brazil
| | - Laís Doro
- Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, RJ, Brazil
| | - Carlos Adam Conte Júnior
- Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, RJ, Brazil
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Marino R, Albenzio M, Della Malva A, Muscio A, Sevi A. Nutritional properties and consumer evaluation of donkey bresaola and salami: comparison with conventional products. Meat Sci 2015; 101:19-24. [PMID: 25462378 DOI: 10.1016/j.meatsci.2014.11.001] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2014] [Revised: 11/03/2014] [Accepted: 11/04/2014] [Indexed: 11/24/2022]
Abstract
Nutritional properties and consumer evaluation were performed in bresaola and salami from donkey meat compared with respective conventional products. Donkey bresaola and salami showed higher content of protein and lower content of fat than beef bresaola and pork salami. Significant differences in the unsaturation level of fatty acids were found. Particularly, donkey meat products showed lower saturated fatty acids, higher polyunsatured fatty acid content and better nutritional indices than conventional beef bresaola and pork salami. Furthermore, donkey meat products, especially bresaola, showed the highest content of essential amino acids. Both donkey meat products resulted to be more tender than conventional products, in addition donkey bresaola showed also higher consumer acceptability. Our investigation demonstrates the possibility of processing donkey meat into products comparable to traditional ones with a high nutritional value.
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Novelli E, Fasolato L, Cardazzo B, Carraro L, Taticchi A, Balzan S. Addition of Phenols Compounds to Meat Dough Intended for Salami Manufacture and its Antioxidant Effect. Ital J Food Saf 2014; 3:1704. [PMID: 27800353 PMCID: PMC5076720 DOI: 10.4081/ijfs.2014.1704] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2013] [Revised: 12/24/2013] [Accepted: 01/21/2014] [Indexed: 11/23/2022] Open
Abstract
A purified extract of phenols compounds (65% of phenolic content of which decarboxymethyl oleuropein aglycone represented 45% of the wet mass) obtained from vegetation water (a by-product of oil mill) was added to a ground meat dough intended for salami manufacture in two concentration levels: 75 and 150 mg/100 g of dough (F1 and F2, respectively). The control batch was composed of lean and fat cuts of pork in 70:30 ratio, 2.7% salt and a mixed starter culture of staphylococci and pediococci. After stuffing into natural casings, salamis were aged until they reached a total weight loss of 30%. The product was then sliced and packaged in a protective atmosphere (nitrogen:carbon dioxide 80:20) and placed in a refrigerator thermostat (2-4°C) with alternating 12 h of artificial light and darkness. The samples were analysed for the measurement of pH, water activity, organic acidity, peroxide number and secondary products of lipid peroxidation at the time of slicing and after 10, 20 and 30 days of storage into the refrigerated thermostat. The pH and water activity were not substantially different between the control and the two enriched batches. The peroxide number and secondary products of lipid peroxidation values in the two batches with phenols were at least substantially lower than the control sample. In conclusion, the phenol compounds obtained from vegetation water have shown no interference with the ripening process while protecting the dough from oxidation.
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Affiliation(s)
- Enrico Novelli
- Dipartimento di Biomedicina Comparata e Alimentazione, Università degli Studi di Padova , Legnaro (PD)
| | - Luca Fasolato
- Dipartimento di Biomedicina Comparata e Alimentazione, Università degli Studi di Padova , Legnaro (PD)
| | - Barbara Cardazzo
- Dipartimento di Biomedicina Comparata e Alimentazione, Università degli Studi di Padova , Legnaro (PD)
| | - Lisa Carraro
- Dipartimento di Biomedicina Comparata e Alimentazione, Università degli Studi di Padova , Legnaro (PD)
| | - Agnese Taticchi
- Dipartimento di Scienze Economico-Estimative e degli Alimenti, Università degli Studi di Perugia , Italy
| | - Stefania Balzan
- Dipartimento di Biomedicina Comparata e Alimentazione, Università degli Studi di Padova , Legnaro (PD)
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Giarratana F, Muscolino D, Beninati C, Giuffrida A, Ziino G, Panebianco A. Characterisation of Yeasts Isolated from 'Nduja of Spilinga. Ital J Food Saf 2014; 3:1694. [PMID: 27800341 PMCID: PMC5083871 DOI: 10.4081/ijfs.2014.1694] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2013] [Revised: 10/14/2013] [Accepted: 10/15/2013] [Indexed: 11/24/2022] Open
Abstract
The ‘Nduja of Spilinga protected geographical indication (PGI) is a spreadable italian salami, obtained by using fat (50%), lean of pork (25%), chili pepper (25%) and NaCl, stuffed into natural pork casing. Its predominant flora is represented by yeasts, reaching at the end of seasoning values of 6 log CFU/g. Considering the need to enhance and protect traditional local products, it seemed interesting to carry out a characterisation of yeasts of the ‘Nduja of Spilinga PGI. A total of 127 strains of yeast isolated from samples of ‘Nduja of Spilinga PGI (79 strains from samples at different days of curing and 48 from samples of commerce) was subjected to morphological identification, hydrolysis of urea, lipolytic activity and identification with API 20C AUX, ID 32C and simplified identification systems. One hundred twenty three (96.8%) strains were attributable to the phylum Ascomycetes (urease-negative), the remaining 4 strains (3.2%) were Basidiomycetes (urease-positive). Debaryomyces hansenii and its anamorph shape, Candida famata, represented the most prevalent species (61.42 and 17.32% respectively), followed by Candida glabrata (8.66%), Pichia (Candida) guilliermondii (5.17%), Candida parapsilosis and Rhodotorula glutinis (1.57%). Candida catenulata, Criptococcus uniguttulatus, Rhodotorula minuta, Candida zeylanoides and Candida utilis were observed with 0.79%. The lipolytic activity was observed only in 10 strains of D. hansenii and in one of C. zeylanoides. Further investigation will contribute to the selection of indigenous strains that could be used for the creation of specific starter, useful to improve the process of characterisation of the ‘Nduja of Spilinga and also to guarantee its safety.
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Affiliation(s)
- Filippo Giarratana
- Dipartimento di Scienze Veterinarie, Università degli Studi di Messina , Italy
| | - Daniele Muscolino
- Dipartimento di Scienze Veterinarie, Università degli Studi di Messina , Italy
| | - Chiara Beninati
- Dipartimento di Scienze Veterinarie, Università degli Studi di Messina , Italy
| | | | - Graziella Ziino
- Dipartimento di Scienze Veterinarie, Università degli Studi di Messina , Italy
| | - Antonio Panebianco
- Dipartimento di Scienze Veterinarie, Università degli Studi di Messina , Italy
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