A new cause of spoilage in goose sausages

Iacumin, Lucilla; Manzano, Marisa; Panseri, Sara; Chiesa, Luca Maria; Comi, Giuseppe

doi:10.1016/j.fm.2016.03.007

Cited by 20 publications

(34 citation statements)

References 41 publications

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“…The high metabolic activity of moulds in microperforated polyethylene and biaxially oriented polypropylene films was evidenced by the strong ammonia-like smell (perceived by the sensorial panel as odd odour) and the high TVB-N mass fractions in the inner core of sausages after 48 days of storage (250 and 200 mg/100 g, respectively; data not shown). TVB-N in the unpackaged sausages was 80 mg/100 g, similar to the values reported in well-ripened Italian sausages ( 35 - 37 ). Higher amount of ammonia increased pH values (Table 2), since the mass fraction of volatile nitrogen in meat is mainly influenced by ammonia concentration ( 38 ).…”

Section: Resultssupporting

confidence: 86%

Microbiological and Sensory Characteristics of Mould-Ripened Salami under Different Packaging Conditions

Canel

Guerrissi

Sanchez

et al. 2019

Food technol. biotechnol. (Online)

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The preservation of mould-ripened salami was investigated during 48 days at 19-20 °C under different packaging conditions: (i) high barrier film filled with air, 100 % N2 or under vacuum, (ii) biaxially oriented polypropylene film, (iii) microperforated polyethylene film and (iv) unpackaged. Sensory, texture profile, physicochemical and microbiological analyses were performed. Fungal quantification revealed two data groups. In group 1 (consisting of salami in microperforated polyethylene film, biaxially oriented polypropylene film and unpackaged) the conidium viability was relatively constant. In group 2 (salami preserved in high barrier film filled with air, 100 % N2 or under vacuum) the conidium viability decreased due to the absence of oxygen and the high carbon dioxide volume fraction. SEM micrographs showed micromorphological changes in fungal structure; microperforated polyethylene film, biaxially oriented polypropylene film and unpackaged conditions preserved the conidial morphology, while high barrier film filled with air, 100 % N2 or vacuum conditions collapsed the hyphae and most of the conidia. Salami packed in microperforated polyethylene film and biaxially oriented polypropylene film showed the most acceptable organoleptic characteristics and lower hardness and chewiness values after packaging.

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Section: Resultssupporting

confidence: 86%

Microbiological and Sensory Characteristics of Mould-Ripened Salami under Different Packaging Conditions

Canel

Guerrissi

Sanchez

et al. 2019

Food technol. biotechnol. (Online)

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“…The potential of different indigenous enterococci to contribute to BA formation in spontaneously fermented game meat sausages has been reported also by Maksimovic et al [148], who found that 100% of E. durans and about 7% of E. casseliflavus possessed tdc genes. Iacumin et al [62] indicated enterococci able to accumulate large amount of BAs as responsible for spoilage in goose sausages produced in the north of Italy. In fact, despite the addition of starter, enterococci grew during ripening and produced a large amount of BAs.…”

Section: Main Lab Involved In Ba Production In Fermented Foodsmentioning

confidence: 99%

Biogenic Amine Production by Lactic Acid Bacteria: A Review

Barbieri

Montanari

Gardini

et al. 2019

Foods

353

255

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Lactic acid bacteria (LAB) are considered as the main biogenic amine (BA) producers in fermented foods. These compounds derive from amino acid decarboxylation through microbial activities and can cause toxic effects on humans, with symptoms (headache, heart palpitations, vomiting, diarrhea) depending also on individual sensitivity. Many studies have focused on the aminobiogenic potential of LAB associated with fermented foods, taking into consideration the conditions affecting BA accumulation and enzymes/genes involved in the biosynthetic mechanisms. This review describes in detail the different LAB (used as starter cultures to improve technological and sensorial properties, as well as those naturally occurring during ripening or in spontaneous fermentations) able to produce BAs in model or in real systems. The groups considered were enterococci, lactobacilli, streptococci, lactococci, pediococci, oenococci and, as minor producers, LAB belonging to Leuconostoc and Weissella genus. A deeper knowledge of this issue is important because decarboxylase activities are often related to strains rather than to species or genera. Moreover, this information can help to improve the selection of strains for further applications as starter or bioprotective cultures, in order to obtain high quality foods with reduced BA content.

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“…Phage titers were determined following infection of host strain and enumeration of plaques. To determine of phage titer, soft agar overlay method was also used as described by Lacumin et al (2016). In this assay the phage suspension was first serially diluted in sterile physiological saline buffer (PBS).…”

Section: Propagating Plaques and Purifying Phagesmentioning

confidence: 99%

“…Phages can be regarded as natural predators of bacteria (Carlton et al, 2005;Lacumin et al, 2016). Therefore, phages have been used effectively to control several foodborne pathogens, such as L. monocytogenes, Escherichia coli O157:H7, Salmonella spp., Staphylococcus aureus, Campylobacter jejuni, and Bacillus cereus (Guenther et al, 2009;Akhtar et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Isolation of Phages Infecting Listeria Monocytogenes

Şanlibaba

Tezel

2019

Gıda

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It was aimed to isolate, purify and determine host ranges of lytic phages that infect Listeria monocytogenes in this study. Out of 68 samples screened, 4 positive isolates were recovered from feces, food processing waste water, fisheries waste water, and fish samples. Recovery status of the L. monocytogenes phage was found to be 5.88%. To determine host ranges of phages, soft agar overlay plaque assay was used. While eleven L. monocytogenes strains showed resistant to all four isolated phages, 24 strains were sensitive. The plaque sizes of the 4 phages against 24 L. monocytogenes strains ranged from 0.4 and 2.6 mm. None of the phages had identical host ranges.

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A new cause of spoilage in goose sausages

Cited by 20 publications

References 41 publications

Microbiological and Sensory Characteristics of Mould-Ripened Salami under Different Packaging Conditions

Microbiological and Sensory Characteristics of Mould-Ripened Salami under Different Packaging Conditions

Biogenic Amine Production by Lactic Acid Bacteria: A Review

Isolation of Phages Infecting Listeria Monocytogenes

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