No abstract

An eggplant-based salad, called aubergine salad (AS), is a traditional appetizer and as such, is quite popular in the Mediterranean area. It is widely produced either on a home scale or on an industrial scale and widely consumed. However, there are cases where preservatives (such as sodium benzoate and potassium sorbate) are added in order to extend the shelf life of the product. In the present study, the stability of this delicatessen against oxidation and microbial spoilage was evaluated, with or without preservatives. The physicochemical properties of the salad were evaluated, along with the tocopherol content, resistance to oxidation, and microbial count. According to the results, it is evident that the induction period of AS is 16% (in the case that preservatives were used) and 26% (in the case without preservatives) increased, compared to a control sample (plain soybean oil). This can be attributed to the increased content in tocopherols, and more specifically to α-tocopherol. Furthermore, the addition of preservatives resulted in increased storage days and a reduction of microorganisms. However, in both cases, the AS-prepared salad exhibited a self-stabilization ability after 13 days, negating the need for preservatives.

In the present study, the effect of oregano essential oil, which is contained in xanthan gum and guar gum edible coating, was investigated in regard to its ability to assist with the preservation and the extension of the shelf life of minced beef meat when stored at 4 °C. Minced beef meat samples were coated with a mixture of xanthan gum and guar gum containing oregano essential oil at various levels (1–3%). The coated samples were compared with the control sample (uncoated) for bacteriological (i.e., total viable count, coliforms, and Enterobacteriaceae), physicochemical (pH), and sensorial properties (color and odor) on specific storage days (0, 3, 6, 9, and 12). There was greater microbial growth noted in the uncoated minced beef meat in comparison to the coated ones. Odor, color, and overall acceptability were significantly improved in the coated samples (p < 0.05). The chemical, bacteriological, and sensory analyses that were performed, evidenced the benefits that edible coating with oregano essential oil may have on the shelf life and quality of minced beef meat.

The present report describes the work carried out during the project "OC/EFSA/BIOMO/2013/01-CT 3 LOT 1". The main objective of this project was the implementation and testing of an electronic system for transmission of data on zoonoses, antimicrobial resistance and food-borne outbreak according to EFSA standards. EFSA provides two main ways of reporting these data, via web-based reporting application and DCF. The beneficiary of this project was called to automate the process of submission restructuring its national data repositories. Additionally to the main objective of the project, the collection procedure of data was redesigned creating a network software application.