Binding and removal of polycyclic aromatic hydrocarbons in cold smoked sausage and beef using probiotic strains

Hamad, Gamal M.; Omar, Sabrien A.; Mostafa, Aliaa G.M.; Cacciotti, Ilaria; Saleh, Samaa M.; Allam, Marwa G.; El-Nogoumy, Baher A.; Abou-Alella, Sarah Abd-Elmohsen; Mehany, Taha

doi:10.1016/j.foodres.2022.111793

Cited by 14 publications

(9 citation statements)

References 57 publications

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“…The amounts of PAHs found in smoked meat depend on the type of wood used for smoking [ 55 ]. Strains of LAB able to subtract PAHs have been applied to lower the amount of these compounds in fermented sausages, with good results in sensory evaluation as well [ 82 ].…”

Section: Safety Concerns In Traditional Fermented Dry Meatsmentioning

confidence: 99%

Autochthonous Cultures to Improve Safety and Standardize Quality of Traditional Dry Fermented Meats

et al. 2023

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Traditional dry fermented meat products are obtained artisanally in many countries, where they represent a gastronomic heritage well distinguished from industrial counterparts. This food category is most often obtained from red meat, a food commodity that is under attack because of evidence of increased risk of cancer and degenerative diseases with high consumption. However, traditional fermented meat products are intended for moderate consumption and gastronomic experience, and, as such, their production must be continued, which would also help safeguard the culture and economy of the geographical areas of origin. In this review, the main risks attributed to these products are considered, and how these risks are reduced by the application of autochthonous microbial cultures is highlighted by reviewing studies reporting the effects of autochthonous lactic acid bacteria (LAB), coagulase negative staphylococci (CNS), Debaryomyces hansenii and Penicillium nalgiovense on microbiological and chemical safety and on sensory attributes. The role of dry fermented sausages as a source of microorganisms that can be beneficial to the host is also considered. From the results of the studies reviewed here it appears that the development of autochthonous cultures for these foods can ensure safety and stabilize sensory characteristics and has the capacity to be extended to a larger variety of traditional products.

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Section: Safety Concerns In Traditional Fermented Dry Meatsmentioning

confidence: 99%

Autochthonous Cultures to Improve Safety and Standardize Quality of Traditional Dry Fermented Meats

et al. 2023

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“…The amounts of PAHs found in smoked meat depend on the type of wood used for smoking [56]. Strains of LAB able to subtract PAHs have been applied to lower the amount of these compounds in fermented sausages with good results also in sensory evaluation [85].…”

Section: Safety Concerns In Traditional Fermented Dry Meatsmentioning

confidence: 99%

Autochthonous Cultures to Improve Safety and Stabilize Quality of Traditional Dry Fermented Meats

Rossi¹,

Tucci²,

Matto³

et al. 2023

Preprint

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Traditional dry fermented meat products are obtained artisanally in many countries, where they represent a gastronomic heritage well distinguished from industrial counterparts. This food category is most often obtained from red meat, a food commodity that is under attack because of evidences of increased risk of cancer and degenerative diseases with high consumption. However, traditional fermented meat products are intended for moderate consumption and gastronomic experience and, as such, their production must be continued also to safeguard culture and economy of the geographical areas of origin. In this review, the main risks attributed to these products are considered and how these risks are minimized by following precise production norms, respectful of the ancient manufacturing processes is described. Moreover, results obtained in studies reporting use of autochthonous microbial cultures of lactic acid bacteria (LAB), coagulase negative staphylococci (CNS), Debaryomyces hansenii and Penicillium nalgiovense to improve safety and quality of traditional fermented meats are summarized. The role of these products as a source of microorganisms that can be beneficial to the host are also considered. From the results of the studies reviewed here it appears that the development of autochthonous cultures for these foods ensure safety and stabilize sensory characteristics with possibility to be extended to the large variety of traditional productions.

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“…The samples were maintained at room temperature 25 • C/10 min before evaluation. Panelists evaluated the chicken fillet for the degree of acceptability depending on the following criteria: color, odor, taste, texture, and overall acceptance (10 points/each item), with a scale ranging from 1 to 10, where 10 is more accepted as described by Hamad et al [31]. In addition, the average sensory attribute data with its standard deviations were evaluated.…”

Section: Assessment Of the Acceptability Of Chicken Fillet Fortified ...mentioning

confidence: 99%

Evaluation of the Prevalence of Staphylococcus aureus in Chicken Fillets and Its Bio-Control Using Different Seaweed Extracts

Hamad

Amer

Kirrella

et al. 2022

Foods

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This study aims to assess the occurrence of Staphylococcus aureus in chicken fillets and to control its growth using various lyophilized seaweed extracts (i.e., Halimeda opuntia (HO), Actinotrichia fragilis, and Turbinaria turbinata) by an agar disk diffusion assay in vitro. Results showed that prevalence of S. aureus in breast and thigh samples reached of 92% and 84%, respectively. Lyophilized HO extract was the only seaweed that showed the antibacterial activity against S aureus with a significant difference at p < 0.05. The minimum inhibitory concentration (MIC) of HO extract was 1.5%, with an inhibition zone of 8.16 ± 0.73 mm. Regarding 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity, IC50 was recorded at 55.36 μg/mL, whereas cytotoxic IC50 of the lyophilized HO extract on peripheral blood mononuclear cells (PBMCs) was 33.7 µg/mL; a higher IC50 of HO extracts permits their use as a safe food additive in meat products. Moreover, total phenolic compounds and total flavonoids compounds recorded 20.36 ± 0.092 and 16.59 ± 0.029 mg/mL, respectively. HPLC analyses of phenolic compounds profiles exhibited many bioactive substances and the higher ratio was daidzein with 10.84 ± 0.005 µg/mL and followed by gallic acid with a value of 4.06 ± 0.006 µg/mL. In a challenge study, chicken fillet (CHF) experimentally inoculated with S. aureus (ST) and treated with the lyophilized HO algal extract at 4% and 6% (CHF/ST/HO) showed a complete reduction of S. aureus count on the 6th and 4th days in chicken fillet stored at 4 °C, respectively. Moreover, CHF/ST/HO at 4% and 6% of HO extract enhanced the sensory attributes of grilled un-inoculated chicken fillet. Thus, lyophilized HO extracts are promising antibacterial and antioxidant candidates in the chicken meat industry.

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Binding and removal of polycyclic aromatic hydrocarbons in cold smoked sausage and beef using probiotic strains

Cited by 14 publications

References 57 publications

Autochthonous Cultures to Improve Safety and Standardize Quality of Traditional Dry Fermented Meats

Autochthonous Cultures to Improve Safety and Standardize Quality of Traditional Dry Fermented Meats

Autochthonous Cultures to Improve Safety and Stabilize Quality of Traditional Dry Fermented Meats

Evaluation of the Prevalence of Staphylococcus aureus in Chicken Fillets and Its Bio-Control Using Different Seaweed Extracts

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