Screening chemical hazards of dry fermented sausages from distinct origins: Biogenic amines, polycyclic aromatic hydrocarbons and heavy elements

Assessment of Coagulase‐Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile

“…Biogenic amines (BA), with the exception of physiological polyamines, are primarily produced by microbial decarboxylation of amino acids in fermented foods. Tyramine and histamine, in high levels, are considered hazardous chemical elements in meat products (Alves et al, 2017;EFSA, 2011;Fraqueza & Barreto, 2015; Latorre-Moratalla, Bover-Cid, Bosch-Fusté, Veciana-Nogués, & Vidal-Carou, 2014). However, the formation of BA requires the presence of decarboxylase-producing microorganisms, which may be introduced by contamination before, during or after meat processing.…”

A study of toxic elements and radionuclides in semi-smoked sausages made with lentils, thyme, and juniper

“…To prevent this, the cooked sausages are cooled in a shower for 15 minutes. The water temperature is [15][16] o С. After that, the sausages are cooled for 2 hours by air for the temperature in the middle of a loaf to become 15 o С at a temperature of 0-8 o С and a relative humidity of 96 %.…”

“…According to the research results, heavy metals are found in sausages, but they do not pose a danger to consumers [15].…”

Determining the effect of lupin flour and inula on the flow of metabolic processes in the organism

“…Results of the studies found that heavy metals exist in sausages, but they do not cause danger to consumers [17].…”