The aim of this study was to analyse the influence of the contamination level of fresh meat on the bacterial population in raw material before cooking and on the microbiota of cooked hams following heat treatment. The effect of incubation temperatures of 6.5 and 15 °C on the results obtained was also evaluated during the bacteriological investigation. The total viable count (TVC), the number of Enterobacteriaceae and lactic acid bacteria (LAB) were determined in the samples. LAB were isolated from 13 samples out of the 50 fresh meat samples. The species most frequently detected included Latilactobacillus sakei, Leuconostoc carnosum, Enterococcus gilvus, Latilactobacillus curvatus, and Leuconostoc gelidum. The meat sampled after the brine injection and tumbler massaging showed higher bacterial counts compared to fresh meat samples (p < 0.001). The heat treatment destroyed the majority of the bacteria, as the bacterial counts were beneath the limit of detection with a few exceptions. Although the primary cultivation of samples of cooked hams did not reveal the presence of LAB, their presence was confirmed in 11 out of 12 samples by a stability test. Bacteria of the genus Leuconostoc were the most numerous.
Veselá H., Šucman E. (2013): Determination of acrylamide in food using adsorption stripping voltammetry. Czech J. Food Sci., 31: 401-406.A new electroanalytical method for the determination of acrylamide in food has been developed. It was found that a complex of acrylamide and Ni 2+ is suitable for the electrochemical determination of acrylamide. Ammonia buffer of pH = 9.5 was found to provide convenient conditions for the determination. Optimal concentration of Ni 2+ was 500 µmol/l. The sample preparation procedure was optimised. The best results were found for an ethanol/water mixture (1:2) and pH = 1.4. The samples were extracted in an ultrasound bath, and after centrifugation 0.2 ml of the extract was taken for the measurement. Voltammetric measurements were done using the hanging mercury drop electrode. The peak height was a function of acrylamide concentration and deposition time. The accuracy of the method was verified by the use of standard reference materials.
Acrylamide is considered to be an endogenous contaminant of food and feedstuff. Attention is paid to the acrylamide content in human nutrition products; however, there is lack of data about its concentrations in feedstuff. The aim of this study was to use a newly developed adsorptive stripping voltammetry procedure for determination of acrylamide concentrations in five and three different kinds of dog and cat dry feedstuff, respectively. The applied analytical procedure consists of a solvent extraction in ultrasound bath, followed by voltammetric measurement at the hanging mercury drop electrode in ammonia buffer. The accuracy of the method was verified by use of standard reference materials. The range of acrylamide concentration found in samples of dry dog and cat feedstuff ranged from 106 to 358 μg/kg, and from 66 to 269 μg/kg, respectively. The precision of analyses expressed in form of the relative standard deviations ranged between 0.6-1.7%. The voltammetric procedure appears to be a reliable, sensitive, rapid and low-cost analytical technique for the determination of acrylamide in food and feedstuff. The concentrations of acrylamide found in feedstuff were relatively moderate but it is undoubtedly necessary to monitor its concentrations in future. Dry dog feed, dry cat feed, endogenous contaminant, analysis, voltammetry
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