Control of fermented sausage, salami, sausage, and hamburger meatballs produced in meat production facilities applying the ISO Food Security System for food pathogens
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چکیده
منابع مشابه
Potential production and detoxification of penicillic acid in mold-fermented sausage (salami).
About 10% of 346 Penicillium cultures isolated from mold-fermented sausage synthesized the toxic metabolite penicillic acid on liquid media. Five of these producing cultures inoculated onto sausage failed to produce this toxin in up to 70 days of ripening. Several amino acids normally occurring in meat (cysteine, glutathione, arginine, histidine, and lysine) were found capable of readily reacti...
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[This corrects the article on p. 887 in vol. 58.].
متن کاملMicrostructure of fermented sausage.
A protein matrix is necessary for the desired texture of fermented sausages suitable for slicing. The formation of this network is predominantly induced by myosin and actin proteins. A change in the structure of native muscle proteins results from different technological processes such as chopping, salting, and fermentation. During chopping with simultaneous release of meat proteins, the salt b...
متن کاملDiverse geno- and phenotypes of persistent Listeria monocytogenes isolates from fermented meat sausage production facilities in Portugal.
The persistence of Listeria monocytogenes in food-associated environments represents a key factor in transmission of this pathogen. To identify persistent and transient strains associated with production of fermented meat sausages in northern Portugal, 1,723 L. monocytogenes isolates from raw material and finished products from 11 processors were initially characterized by random amplification ...
متن کاملNitrite burn in fermented sausage.
A rare outbreak of anaerobic nitrite burn in fermented sausage afforded the isolation and characterization of the offending microorgansim which was identified as a Staphylococcus sp. Unlike most staphylococci, this organism reduces nitrite as well as nitrate.
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ژورنال
عنوان ژورنال: TURKISH JOURNAL OF VETERINARY AND ANIMAL SCIENCES
سال: 2017
ISSN: 1300-0128,1303-6181
DOI: 10.3906/vet-1606-97