This study aimed to investigate the effects of turmeric rhizome at 1% and 3% on quality features, oxidative stability, microbiological safety pork meatloaf. Vacuum-packed meatloaves were stored 4 °C sampled days 0, 7, 14, 21. The both addition levels slowed changes during storage. However, most favorable inhibitory effect was demonstrated for meatloaf with turmeric. Adding increased color satur...

Alheiras are traditional smoked naturally fermented meat sausages produced in the north of Portugal. They have not previously been characterized as to their chemical and microbiological status. pH and salt levels are insufficient to assure microbiological safety, there is ample opportunity for post-cooking contamination; the products require chill storage and cooking before consumption. Heavy m...

The salient features of some of the more important microbiological health hazards to man from seafoods are reviewed briefly. They include poisoning, indirectly from toxins produced by certain marine algae or more directly by Clostridium botulinum, as well as infection with the marine bacterium Vibrio parahaemolyticus. Local culinary habits play a significant role in such kinds of illness, and f...

Introduction Under the Ordinance on the implementation of compulsory measures to be observed in selected plants and facilities in order to reduce microbiological and other kinds of meat contamination, meat products and other foodstu s of animal origin intended for human use, the implementation of compulsory measures and the compliance to the stipulated veterinary and safety conditions applicabl...

Tumini M., Nagel O.G., Molina M.P., Althaus R.L. (2016): Microbiological method using Bacillus megaterium with fusidic acid for detection of macrolides in milk. Czech J. Food Sci., 34: 9–15. The microbiological method to attain a sensitive detection of macrolides using Bacillus megaterium in agar medium with fusidic acid was designed. To this aim, Mueller-Hinton medium fortified with glucose at...

Food safety has long been recognised as a mandatory requirement in the production and marketing of foods. Traditional approaches to food safety management have relied upon end product sampling and laboratory testing. Detailed procedures were developed to set specifications for foods in regard to chemical and microbiological levels, and also levels of physical contamination. Such specifications ...

Microbes play an important role in the degradation of fish products, thus better knowledge of the microbiological conditions throughout the fish production chain may help to optimise product quality and resource utilisation. This paper presents the results of a ten-year spot sampling programme (2005-2014) of the commercially most important pelagic fish species harvested in Norway. Fish-, surfac...

The aim of this paper is to present a measure of the performance of Food Safety Management System (FSMS) implemented in five municipal abattoirs situated in Edo State, Nigeria. Hygiene status of the abattoirs was assessed by a quantitative interpretation of observations obtained from visual inspection of abattoir’s operations by a 3-member panelist. Hygiene assessment was then confirmed by micr...

These guidelines include safety recommend ations based largely on the Australian/New Zealand Standard 2243.3 Safety in laboratories – Microbiological aspects and containment facilities. However, these standards have been rationalised and PC2 facilities with additional processes and precautions in place are recommended for the majority of TB investigations. Guidelines are also provided on staff ...

The DFG-Senate Commission for Food Safety (SKLM) considered the high pressure treatment of foodstuffs already in 1998 and published an opinion entitled "High pressure treatment of foodstuffs, particularly fruit juices". In view of the continued development of this technology, the extension of the types of product involved and the ongoing research in this field, the Working Group "Food technolog...