Survival of hog cholera virus (HCV) in sausage meat products (Italian salami).

Survival of hog cholera virus (HCV) was determined in several sausage meat products (Italian salami) prepared with meats from experimentally infected hogs slaughtered at the peak of disease. Meats were processed following the technology applied by the main factories of the typical Italian production. The survival of HCV was assessed through inoculation in both PK 15 cell monolayers and fully susceptible piglets. In all types of sausages examined HCV was detected up to 75 days of curing by piglet inoculation. This technique was much more sensitive than use of cell culture.     

Survival of Listeria monocytogenes in uncooked Italian dry sausage (salami)

This study was undertaken to supplement existing information on the survival of Listeria monocytogenes in Italian salami. The fact that Italian salami is frequently consumed by a large number of people poses some serious health implications. Some raw materials have been found to be microbiologically contaminated, for their production occurs without any thermic treatment, and these are in circulation throughout Italy all year round. We selected the product for its microbiological, technological, and commercial characteristics. We analyzed 1,020 samples taken during the autumn and winter 2002 and spring and summer 2003 periods and immediately before selling. The samples were collected from 17 plants with an annual production of between 1 and 2000 metric tons and with a distribution of products in over 80% of Italy in geographic terms. To detect and enumerate L. monocytogenes, we followed International Organization for Standardization (ISO) 11290 part 1 and 2: 1996 (modified using chromogenic medium Agar Listeria according to Ottarviani and Agosti [ALOA]). L. monocytogenes was found in 22.7% of samples, but the contamination level was less than 10 CFU/g. Contamination prevalence ranged from 1.6 to 58.3% and was lower than 10% in 5 of the 17 plants checked. The most frequently isolated serotypes were 1/2c, 1/2a, 1/2b, and 4b. Additional studies are necessary to establish if the exposure to a small number of L. monocytogenes cells through the consumption of salami represents a significant health risk and, in light of the future introduction of the SANCO/4198/2001 revision 21 "Commission Regulation on Microbiological Criteria for Foodstuffs," is a necessary investigation.     

Survival of foot-and-mouth disease virus in cheese.

Persistence of foot-and-mouth disease virus during the manufacture of Cheddar, Mozzarella, Camembert cheese prepared from milk of cows experimentally infected with the virus was studied. Cheese samples were made on a laboratory scale with commercial lactic acid starter cultures and the microbial protease MARZYME as a coagulant. Milk was heated at different temperatures for different intervals before it was made into cheese. Food-and-mouth disease virus survived the acidic conditions of Cheddar and Camembert cheese processing but not that of Mozzarella. Foot-and-mouth disease virus survived processing but not curing for 30 days in Cheddar cheese preparaed from heated milk. However, the virus survived curing for 60 days but not for 120 days in cheese (pH 5) prepared from unheated milk. Foot-and-mouth disease virus survived in Camembert cheese (pH 5) for 21 days at 2 C but not for 35 days.     

Microbial succession during ripening of Naples-type salami, a southern Italian fermented sausage

Studies were carried out on the microbiological and physico-chemical changes which occurred during the ripening of five batches of Naples-type salami, manufactured without starter cultures. Salami were sampled internally and externally, and the following microbial groups were studied: lactic acid bacteria, Micrococcaceae and yeasts. The results obtained indicated that lactobacilli constituted the predominant flora, both on the surface and in the interior of the pieces throughout the ripening period. Micrococcaceae and yeasts were also found in considerable number in both locations. Characterisation of 191 lactic isolates indicated that the salami microflora was dominated by homofermentative lactobacilli; approximately 63% of them could be identified as Lactobacillus sake; 40% showing the traits of a racemase negative variant of this species, once referred to Lactobacillus bavaricus. Yeast population mainly comprised Debaryomyces strains. All the colonies grown on mannitol salt and Kranep agar were catalase-positive cocci; novobiocin-resistant staphylococci were the only Micrococcaceae found. The API Staph identification system did not prove to be reliable: 82% of the isolates remained unidentified. To achieve improved characterisation, cluster analysis was subsequently performed on this group, corroborating the existence of a fairly homogeneous group representing an intermediate variety between Staphylococcus xylosus and Staphylococcus saprophyticus that was isolated during the whole ripening process.     

萨拉米干发酵香肠的生产工艺

叙述了以猪肉、牛肉和猪背膘生产萨拉米干发酵香肠的工艺,将其分为设备的准备、原料肉的预处理以及发酵、干燥成熟等阶段,并描述了各阶段的具体要求.     

Inactivation of foot-and-mouth disease virus in various bovine tissues used for the production of natural sausage casings

Bovine intestines, bladders and oesophagus are used for the production of natural casings ("beef casings") as edible sausage containers. Derived from cattle experimentally infected with FMDV (initial dosage 10(4) TCID(50)/mL, strain A Iran 97), these beef casings were treated with sodium chloride (NaCl) or phosphate supplemented salt (P-salt). In addition, different in-vitro experiments using beef casings were done on a small scale with other FMDV strains (A Turkey 06, C-Oberbayern and O(1) Manisa) as "proof of principle". Based on the combined results of the in-vivo and in-vitro experiments, it can be concluded that the storage period of 30 days at 20 °C in NaCl is sufficiently effective to inactivate a possible contamination with FMDV in beef casings and that the usage of P-salt does not clearly enhance the inactivation of FMDV infectivity. Storage of salted beef casings at about 20 °C for 30 days is already part of the Standard Operating Procedures (included in HACCP) of the international casing industry and can therefore be considered as a protective measure for the international trade in natural casings.     

Inactivation and degradation of O Taiwan97 foot-and-mouth disease virus in pork sausage processing

This study was to investigate the levels of inactivation and degradation of a field-isolated foot-and-mouth disease virus (FMDV)-strain O Taiwan97 in pork sausage processing. FMDV antibody-free pigs were inoculated with virus suspensions and slaughtered after developing observable symptoms. Lymph nodes (LN), blood clots (BC), and muscle were collected for the evaluation of inactivation during chilling, curing, drying and steaming processes. Viable virus was assessed by the TCID₅₀ technique and RT-PCR was used to detect viral genomes. Cell culture results revealed that viruses could be detected from LN and BC, but not from muscle. Ninety percent of FMDV was inactivated after each of the chilling, curing and steaming processes as compared to <80% inactivation after the drying process. The FMDV genome was detectable in 88% of the muscle, and was found in 100% of the serum, BC and LN. After processing, a majority of the genomes were not degraded more than 60%, with the exception of the thermal-steaming process. These findings indicated that the FMDV genome was detectable after each processing step, indicating a potential infectious risk. Thus, apart from regular surveillance in the field, monitoring of meat product pH and heat treatments are essential for FMDV inactivation.     

The survival of foot-and-mouth disease virus in raw and pasteurized milk and milk products

The Foot-and-Mouth Disease virus (FMDV) is not a public health threat, but it is highly contagious to cloven-footed animals. The virus is shed into milk up to 33 h before there are apparent signs of the disease in dairy cows, and, in extreme cases, signs of disease may not appear for up to 14 d. During this time, raw milk can serve as a vector for spread of the disease both at the farm and during transport to the processing plant by milk tanker. Raw milk and milk products fed to animals have the potential to cause infection, but the potential for pasteurized milk products to cause infection is largely unknown. Current minimum pasteurization standards may not be adequate to eliminate FMDV in milk completely. The purpose of this paper is to assess the literature on the thermal resistance of FMDV in milk and milk products, to identify the risks associated with ingestion of pasteurized products by animals, and to lay a strategy to prevent the spread of FMDV from contaminated milk.     

Production of aflatoxins in sausage,salami, sucuk and kavurma

Forty nine meat product samples were examined for the fungal genera. Penicillium sp. was detected in 74.8% of samples. No sample contained Aspergillus parasiticus or Aspergillus flavus. Production of aflatoxins in sausage, salami, sucuk and kavurma by A. parasiticus and A. flavus was studied at different temperatures. A. parasiticus and A. flavus produced no aflatoxins on meat products samples at 15°C. Sucuk was a poor substrate for A. parasiticus and A. flavus at 25°C. Sausage, salami and kavurma were favorable substrates for aflatoxin production by A. parasiticus at 25°C.     

采用METHOCEL MXTM技术开发低脂肪香肠和肉制品

由于消费者希望降低对脂肪特别是动物脂肪的摄取,诸如香肠类的肉制品已经逐步从消费者的日常饮食中降低使用量.METHOCELTMMX的脂肪替代技术可以使低脂肪的肉制品保持如全脂肉制品一样的优异的风味,提供良好的质构和柔嫩多汁的口感.这项技术使用健康的植物油来替代饱和脂肪酸或氢化植物油,形成形如"矩阵"的乳状液.将METHOCEL MXTM,冷水和植物油结合制成这个乳状液系统,植物油的含量可以是2%60%.本文中描述了一个用METHOCELTMMX的脂肪替代技术制作的10%脂肪含量的香肠,在保持良好质量的前提下,降低脂肪含量27%.     

兔肉香肠的试制

0前言　　兔肉营养丰富,富含人体易缺乏的氨基酸,兔肉的脂肪和胆固醇含量低,磷脂含量高,食用兔肉对于中老年人预防或减少心脑血管疾病具有十分重要的意义。　　目前,随着养兔业的大力发展,兔肉的产量逐年增加,为适应养兔业的发展,研制出适合大众口味的兔肉新产品,笔者根据国内外有关资料,研制开发出兔肉香肠。1材料和方法1.1材料　　主料：兔肉,猪肉;　　辅料：异抗坏血酸钠,亚硝酸钠;　　调味料：糖,盐,味精,混合香料。1.2方法1.2.1工艺流程　　原料肉整理与分割→配料拌料→灌制→漂洗→自然风干→包装→成品1.2.2原料肉…     

鲜味肉肠的加工

肉制品专家认为,香肠肉馅含蛋白质越高,其口感脆度越好.当然含水量、温度、工艺方面与脆度也有密切关系,鲜味肉肠添加了植物蛋白、大豆蛋白500E,增加了产品密度,不但口感好而且脆度不错.     

Benzo(a)pyrene contents of meat products

The Benzo(a)pyrene contents of 386 smoked and 18 grilled meat products were determined by application of capillary gas-chromatography-mass fragmentography using inner standards. 82 per cent of 183 black smoked hams contained appreciably more than the legal maximum amount of 1 ppb. The quantities of BaP increased very much with increase of soot accumulation on the surface. Only 15 per cent of 95 hams and only 9 per cent of 87 sausages smoked by normal methods had excessive BaP content. The amounts in excess of 1 ppb were much lower in these hams. Bratwurst grilled by use of pine-cones, spruce-cones and hard wood contained on average 28 ppb BaP. The BaP amounts of Bratwurst grilled over charcoal were without exception lower than 1 ppb.     

Volatile N-nitrosamines in sausage products

The authors studied the content of volatile N-nitrosamines (NA) in the most common sausage products. It was established that the total content of NA in sausage products is not high and ranges from trace amounts up to 10 micrograms/kg product. The allowable doses of nitrite in the sausage manufacture being low, no relationship was discovered between the content of NA and residual nitrite in meat products.     

Application of nontraditional meat starter cultures in production of Hungarian salami

Listeria monocytogenes and Escherichia coli O111 have been implicated in several outbreaks of food-borne disease linked to smallgoods products. Traditional meat starter cultures, containing a mixture of lactic acid bacteria (LAB) and staphylococci, are used to maintain safety and sensory properties of Hungarian salami. The present study investigated if nontraditional meat starter (NTMS) cultures can be used for improving the safety of Hungarian salami. Salami batter was inoculated with List. monocytogenes and E. coli and subsequently fermented with NTMS cultures and a commercially available meat starter. A total of 15 NTMS cultures were tested. The salami was monitored for levels of pathogen, LAB and pH. When used in conjunction with the commercial meat starter, 9 NTMS cultures reduced the E. coli O111 count by more than 2.5 log units, whereas 10 of the NTMS cultures reduced List. monocytogenes by more than 2.5 log units. The commercial meat starter alone reduced E. coli and List. monocytogenes by 1.2 and 1.3 log units, respectively. Some NTMS cultures reduced the pathogen count without affecting pH of the salami batter. All NTMS cultures survived in salami throughout fermentation and maturation. It was concluded that NTMS cultures, including Lactobacillus acidophilus LAFTI L10, L. paracasei LAFTI L26, L. paracasei 5119, Lactobacillus sp. L24 and Bifidobacterium lactis LAFTI B94, may be used to increase the safety of Hungarian salami because these cultures gave strong inhibition of both E. coli O111 and List. monocytogenes.     

肉制品中3,4-苯并(a)芘的残留与检测

3,4-苯并(a)芘是肉制品在烟熏、烧烤过程中产生的一种多环芳烃化合物,是一种强致癌物质和诱变剂,对人类健康造成潜在的威胁。肉制品中3,4-苯并(a)芘的残留是影响肉制品安全及出口的主要因素。本文主要对肉制品中3,4-苯并(a)芘的产生途径及其影响因素、检测方法进行了详细的阐述。     

枣泥风味肉糜香肠的研制

选用哈密红枣为原料制作成枣泥,分别按照肉糜质量的5％、10％和15％制作成低、中、高三种枣泥浓度的肉糜香肠;与不添加枣泥的肉糜香肠进行对比,分别讨论添加枣泥量对香肠营养成分、保藏性能、风味、色泽以及口感等因素的影响.结果显示,随着枣泥添加量的增加,香肠还原糖含量显著增高,保藏性能则略有下降趋势,风味和色泽均有改善,但口感呈下降趋势.综合考虑各种因素的影响,以15％枣泥添加量的肉糜香肠略佳.     

蚕蛹肉糜肠的研制

探讨了蚕蛹肉糜肠的生产配方。以蚕蛹、淀粉、盐等为辅料,通过单因素实验和正交实验,确定蚕蛹肉糜肠的最佳配方为猪瘦肉80%、猪脂肪20%、蚕蛹的添加量3%、淀粉的添加量30%、盐的添加量3.5%时,肉糜肠品质最佳。