IntroductionThe objective was to determine the content of fatty acids in edible snail fat by snail species, collection site, and processing stage.Material and MethodsThe research material comprised 180 edible fat samples from the three genera of edible snails collected in Poland: free-living Helix pomatia (HP) and two cultivated Cornu subspecies: C. aspersa maxima (CAM) and C. aspersum aspersum (CAA). All snails came from the Greater Poland and Lower Silesian Provinces: HP from their natural habitat and CAM and CAA from heliciculture farms. The studies focused on the raw meat, cooked meat, and frozen meat processing stages. Fatty acid (FA) profiles were determined by the gas chromatography method.ResultsHelix pomatia fat showed a higher saturated fatty acid (SFA) content, whereas the fat of Cornu genus snails had a higher unsaturated fatty acid (UFA) component, i.e. monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA). Thermal processing of snail meat increased all the determined SFA and decreased all the PUFA values, and increased the content of C18:1, C20:1, and C22:1 acids in the MUFA group. The material collection site had limited impact on FA content as differences were noted only in levels of C18:1, C18:2 n6, and C20:5. The differences pertained only to the fat of farmed snails of the Cornu genus.ConclusionDue to the high content of UFA and a favourable ratio of n6:n3 acids and PUFA:SFA, snail fat can be regarded as nutritionally valuable.

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The aim of this study was the assessment of the microbiological quality of three types of traditional cheeses which are produced from raw and pasteurized cow’s milk. Two types of cheeses were of the short-ripened type, and one cheese was long-ripened. A microbial examination was conducted for the presence of Salmonella spp. and Listeria monocytogenes microorganisms and the count of aerobic, psychrotrophic, lactic acid bacteria, and coliform bacteria, as well as Escherichia coli, Enterobacteriaceae, Enterococcus spp., Staphylococcus spp., and yeasts. The examined cheeses did not fulfill the microbial criteria for food safety (presence of L. monocytogenes) and process hygiene (exceeded allowable levels of E. coli and coagulase-positive Staphylococcus). The levels of coliform bacteria, E. coli, and Enterobacteriaceae and the presence of Enterococcus faecalis determined in the three examined cheese types indicated that insufficient hygiene procedures were used during the production process. The results of the study indicate that the examined cheeses did not fulfill the microbial criteria for food safety and process hygiene according to the legislation. It is necessary to introduce correction procedures as indicated in the current report.

This study aims to evaluate the microbiological status, pH, and water activity of European beaver meat to establish its shelf-life and microbiological safety. In this study, the microbiological profiles of meat and minced meat obtained from the carcasses of beavers were investigated. Microbial evaluation of the chilled meat was performed within 24 h after hunting, on the 7th day and 14th day, and the evaluation of the frozen meat was made during the 11th week of storage. Meat samples were analysed for total viable count (TVC), psychrotrophic bacteria count (PBC), Enterobacteriaceae count (EBC), Escherichiacoli count (EC), total staphylococcal count (TSC), lactic acid bacteria count (LABC) and total yeast and mould counts (TYMC). Tests for the presence of pathogenic bacteria from the genus Salmonella and Listeria were also performed. Additionally, the pH and water activity were determined. The initial amount of TVC was 4.94 log CFU/g in meat samples and 4.80 log CFU/g in minced meat. After 14 days of storage, the TVC increased to 8.33 in meat samples and 8.08 log CFU/g in minced meat. Pathogenic bacteria such as Listeria and Salmonella were not found in the beaver meat tested. The microbiological state of meat stored frozen for 11 weeks was comparable to the state found in meat stored refrigerated for seven days regarding the number of microorganisms.

Trichinellosis is a globally-distributed zoonotic parasitic disease caused by nematode worms of the genus Trichinella. One of the most common species of Trichinella known to affect human health is T. britovi; however, it is relatively poorly investigated. A thorough knowledge of the proteins expressed by Trichinella is important when developing immunological detection methods and vaccines and studying its interactions with the host. The present study uses the Pichia pastoris expression system to produce a soluble TbCLP antigen which induces strong antibody responses in the host during natural infection. Our results demonstrate the feasibility of TbCLP antigen production in yeasts, which are able to carry out post-translational modifications such as glycosylation and disulfide bond formation; they also indicate that the glycosylated TbCLP antigen had immunogenic effects in the tested mice and induced a mixed Th1/Th2 response, and was associated with a reduced larval burden after challenge with T. britovi. Subsequent in vitro stimulation of mice splenocytes revealed that TbCLP most likely possesses immunomodulatory properties and may play a significant role in the early phase of infection, affecting host immunological responses.

Listeria monocytogenes is a foodborne pathogen. A source of infection can be artisanal cheeses. Identification of the Listeria species is important for the protection of public health and the food industry. This study aimed to examine artisanal cheeses for the presence of L. monocytogenes and the effectiveness of the MALDI-TOF MS method in the identification of the L. monocytogenes isolates. A total of 370 samples of artisanal cheeses were examined. L. monocytogenes was found in 23 cheese samples (6.2%). The reliability of L. monocytogenes identification achieved by MALDI-TOF MS was varied, and the vast majority of the isolates (27/32) were identified only to the secure genus, probable species level. This study showed that (i) the occurrence of L. monocytogenes in the artisanal cheeses was at a higher level than that in the other EU countries, (ii) the standard of species identification of L. monocytogenes isolates from artisanal cheeses achieved by MALDI-TOF MS was not satisfactory and (iii) the presence of L. monocytogenes in artisanal cheeses remains a problem with regard to the food safety criterion and a potential public health risk.

The aim of the study carried out on ten young (10-week old) pigs of the native Polish Large White breed experimentally infected with a low dose of 300 invasive muscle larvae (ML) of Trichinella spiralis was intravital detection of trichinellosis using the E-S ELISA test, determination of a variation level of IgG antibodies against excretory-secretory (E-S) antigens of T. spiralis muscle larvae and finally, describing the intensity of T. spiralis larvae infection in selected muscles. The pig sera were collected at 7 and 9 days prior to the experimental infection with T. spiralis and at 9, 14, 20, 23, 25, 27, 30, 33, 37, 41, 46 days post-infection (d.p.i.). The anti-T. spiralis IgG antibodies were detected by a commercial E-S ELISA test (PrioCHECK Trichinella Ab). Average intensity of the T. spiralis infection in the examined muscles of pigs ranged from 1.52 up to 43.09 larvae/g. The studies revealed that the E-S antigen in the ELISA test did not show cross-reaction with the sera of pigs infected with Oesophagostomum spp. The ELISA assay did not recognize trichinellosis in pigs until 27 days after the T. spiralis infection. The anti-T. spiralis IgG antibodies were first detected on day 30 post-infection. A statistically significant increase of IgG antibodies against T. spiralis ML E-S antigens was first observed between days 27-30 (p<0.01) post-infection, and a further significant rise in the antibody level occurred between days 27 and 33 (p<0.01); 30 and 33 (p<0.01); 33 and 37 (p<0.05) following infection.