Bacteriological Survey of Ready-to-Eat Lettuce, Fresh-Cut Fruit, and Sprouts Collected from the Swiss Market

Althaus, Denise; Hofer, E; Corti, S.; Julmi, A.; Stephan, Roger

doi:10.4315/0362-028x.jfp-12-022

Cited by 69 publications

(43 citation statements)

References 24 publications

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“…Examination for Salmonella spp. was done after 1 and 10 months of frozen storage using a two-step enrichment procedure following ISO 6579:2006 as described by Althaus et al (2012).…”

Section: Sausage Analysismentioning

confidence: 99%

Differences between spent hens of different genotype in performance, meat yield and suitability of the meat for sausage production

Loetscher

Albiker²,

Stephan

et al. 2015

Animal

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The valorization of spent hens via the food chain has some major limitations, which include low meat yield and tough meat. The latter issue can be overcome by producing convenience foods; the first may be alleviated by employing a genotype with higher meatiness. To quantitatively compare two common layer genotypes in production performance, meat yield and sausage quality, 2200 57 weeks old Institut de Sélection Animale (ISA) Warren and Dekalb White hens each were investigated during the last 60 days of egg laying. The hens were housed in an aviary system in 2 × 10 compartments (10 compartments/each genotype). Measurements included feed intake, laying performance, egg weight and feed conversion ratio as measured per compartment. BW was determined twice on 10 animals per compartment. Finally, two sub-groups of five hens per compartment were slaughtered, meat yield was recorded and bratwurst-type sausages were produced (n = 20 per genotype). Fat proportion, cooking loss, connective tissue properties and Kramer shear energy were measured. After 1, 4, 7 and 10 months of frozen storage, oxidative stability (thiobarbituric acid reactive substances (TBARS)) and microbiological status were determined as shelf-life related criteria. ANOVA was performed considering genotype as the main effect. The ISA Warren hens were inferior in laying performance (−11%) and feed conversion ratio (+10%) compared with Dekalb White, but had the same feed intake. The ISA Warren had higher BW and carcass weight than the Dekalb White. Carcass yield was higher by 5.9%. There were 80 g (23%) more meat available for sausage production from ISA Warren compared with Dekalb White. Sausages prepared from meat of ISA Warren hens contained less fat than those from Dekalb White, but showed the same cooking loss. Although the collagen proportion of the sausages produced from ISA Warren was lower than from Dekalb White, collagen solubility was lower and shear energy was higher. During the 10 months of frozen storage, TBARS increased continuously, but not to an extent that would prevent its use as food. The sausages from the ISA Warren genotype had marginally higher TBARS levels during storage. Total colony counts decreased with storage time, with slightly lower values found in the non-spiced sausage material from the ISA Warren hens. In conclusion, when intending to use spent hens as food, ISA Warren are clearly superior to Dekalb White in meat and sausage yield. When processing the meat to sausages, the higher shear energy is probably advantageous.

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“…Examination for Salmonella spp. was done after 1 and 10 months of frozen storage using a two-step enrichment procedure following ISO 6579:2006 as described by Althaus et al (2012).…”

Section: Sausage Analysismentioning

confidence: 99%

Differences between spent hens of different genotype in performance, meat yield and suitability of the meat for sausage production

Loetscher

Albiker²,

Stephan

et al. 2015

Animal

Self Cite

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“…Despite the lack of data, food safety is also very important for the developing world, since food borne illness is an important threat for human health and economic growth and development [20]. As in developed countries, fresh fruits and vegetables are of (growing) importance in developing countries [21][22][23][24]. As the standard of living rises, people tend to show more interest in fresh produce, e.g.…”

Section: Introductionmentioning

confidence: 99%

Microbiological Safety of Strawberries and Lettuce for Domestic Consumption in Egypt

Uyttendaele

Moneim²,

Ceuppens³

et al. 2014

J Food Process Technol

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Food borne outbreaks with fresh produce are increasingly being reported in developed countries. Food borne illness is an important threat for human health also in developing countries, but data on food safety, in particular related to microbial food safety in fruits and vegetables, the developing world are scarce. In the present study, the sanitary quality and safety of Egyptian lettuce and strawberries, obtained from either primary production or domestic retail market, was assessed by enumeration of faecal indicators organism Escherichia coli and coliforms and the detection of Salmonella spp. Twelve farms in three different regions of Egypt were visited and apart from strawberries (18) and lettuce (18) also samples of soil (12) and irrigation water (12) were obtained. Furthermore, three different types of domestic retail outlets, i.e. open markets, shops and hypermarkets were sampled for strawberries (30) and lettuce (30). Salmonella prevalence in Egyptian domestic fresh produce was very high, namely 42% (20/48) in lettuce and 29% (14/48) in strawberries. The presence of Salmonella was associated with elevated levels of E. coli and coliforms. Observations from this restricted data set suggest that the microbiological quality and safety of lettuce and strawberries in the primary production of Egypt is subjected to considerable regional differences, presumably related to differences in irrigation water quality. Moreover, the microbiological quality and safety of retail lettuce and strawberries increased in accordance with the scale and organization level of the retail outlet.

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“…7 All colonies isolated belonged to serotype 1/2a. In another research on a risk assessment for L. monocytogenes from the farm to the table in Korea, 11 the mean final L. monocytogenes contamination levels reported were -1.50 log cfu/g and -0.146 log cfu/g at restaurants and in homes, respectively.…”

Section: Discussionmentioning

confidence: 99%

“…and L. monocytogenes were found in fresh produce from retail shops; for example, in pre-packaged mixed vegetable salads, 5 parsley 6 and lettuces. 7 Fresh vegetables are consumed by almost all families. According to a local report, 8 in 2013, local consumers spent NZ$ 41.8 million on fresh lettuces and NZ$ 30 million on fresh carrots.…”

mentioning

confidence: 99%

Detection of Listeria Species in Fresh Produce Samples from Different Retail Shops in Canterbury, New Zealand

Zhu¹,

Gooneratne²,

Hussain³

2016

Adv Food Technol Nutr Sci Open J

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Bacteriological Survey of Ready-to-Eat Lettuce, Fresh-Cut Fruit, and Sprouts Collected from the Swiss Market

Cited by 69 publications

References 24 publications

Differences between spent hens of different genotype in performance, meat yield and suitability of the meat for sausage production

Differences between spent hens of different genotype in performance, meat yield and suitability of the meat for sausage production

Microbiological Safety of Strawberries and Lettuce for Domestic Consumption in Egypt

Detection of Listeria Species in Fresh Produce Samples from Different Retail Shops in Canterbury, New Zealand

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