Suppression of mould growth on dry sausages

Pipek, P.; Rohlik, Bo-Anne; Lojkova, Anna; Staruch, Ladislav

doi:10.17221/121/2010-cjfs

Cited by 10 publications

(4 citation statements)

References 11 publications

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“…For this reason, the increasing trend is using natural preservatives (in the specific case, natural antifungals) instead of chemically synthetised compounds (Ribes et al, 2018). Among them, natamycin is a natural antifungal agent produced during the fermentation of the bacterium Streptomyces natalensis (Pipek et al, 2010). Some essential oils (EO) from plants such as oregano (Origanum vulgare) and basil (Ocimum basilicum L.) can be used as natural antifungals for the production of dry sausages without having detrimental effects on sensory properties (Martín-Sánchez et al, 2011;Saggiorato et al, 2012).…”

Section: Discussionmentioning

confidence: 99%

Ochratoxin A contamination of the casing and the edible portion of artisan salamis produced in two Italian regions

Roncada

Altafini

Fedrizzi

et al. 2020

WMJ

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The purpose of this study was to provide data on the presence of ochratoxin A (OTA) in artisan salamis produced in the Campania and Marche regions (Italy). For this aim, 96 different salamis were purchased from farms and small salami factories. Analysis were carried out firstly on the casings of all samples, and in a second step, in the outer and inner edible parts of those samples whose casings were found positive for OTA at concentration levels above the Italian guideline value established for OTA in pork meat (1 μg/kg). The analytical method, based on a sample preparation procedure with immunoaffinity columns, together with analysis by LC-MS/MS, has guaranteed average recoveries between 79.4 and 89.0%, limits of detection (LOD) and quantification (LOQ) of 0.10 and 0.25 μg/kg, respectively. OTA was detected in 25.0% of the analysed casings (24 samples) at concentration ranging from 0.25 to 98.52 μg/kg. Ten of these samples were from the same production plant in which an additional sampling was carried out, and where a problem of environmental contamination by ochratoxigenic moulds probably exists. The edible parts were mostly uncontaminated, except in 3 samples, 2 of which showed OTA contamination levels above 1 μg/kg. The presence of OTA on the casing does not seem to be cause for alarm about the safety of this type of product but it should in any case be monitored. Before slicing the meat for consumption, it is always good practice to peel the casing even if reported as edible on salami label.

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Section: Discussionmentioning

confidence: 99%

Ochratoxin A contamination of the casing and the edible portion of artisan salamis produced in two Italian regions

Roncada

Altafini

Fedrizzi

et al. 2020

WMJ

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“…2 ). It is significantly more effective than sorbate, another commonly used antifungal preservative (Shibata et al 1991 ; Pipek et al 2010 ). When applied on the surface of foods, it does not affect its organoleptic properties (taste, texture and colour), and has prolonged antimicrobial activity, being safe for consumption because its oral absorption is negligible (Juneja et al 2012 ).…”

Section: Introductionmentioning

confidence: 99%

Biotechnological production and application of the antibiotic pimaricin: biosynthesis and its regulation

Aparicio

Barreales

Payero

et al. 2015

Appl Microbiol Biotechnol

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Pimaricin (natamycin) is a small polyene macrolide antibiotic used worldwide. This efficient antimycotic and antiprotozoal agent, produced by several soil bacterial species of the genus Streptomyces, has found application in human therapy, in the food and beverage industries and as pesticide. It displays a broad spectrum of activity, targeting ergosterol but bearing a particular mode of action different to other polyene macrolides. The biosynthesis of this only antifungal agent with a GRAS status has been thoroughly studied, which has permitted the manipulation of producers to engineer the biosynthetic gene clusters in order to generate several analogues. Regulation of its production has been largely unveiled, constituting a model for other polyenes and setting the leads for optimizing the production of these valuable compounds. This review describes and discusses the molecular genetics, uses, mode of action, analogue generation, regulation and strategies for increasing pimaricin production yields.

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“…Although PS is generally recognized as safe (GRAS), it has been shown that it has some low degree of toxicity (Hoang & Vu, 2016). For this reason, investigations of natural antifungals (such as chitosan, nisin, natamycin, propolis, essential oils [EOs], and others) are needed (Estévez & Cava, 2006; Mathenjwa, Hugo, Bothma, & Hugo, 2012; Ozturk, 2015; Pipek, Rohlik, Lojková, & Staruch, 2010).…”

Section: Introductionmentioning

confidence: 99%

Effect of chitosan–essential oil, a surface mold inhibitor, on microbiological and physicochemical characteristics of semidried fermented sausages

Küçükkaya

Arslan

Soncu

et al. 2020

Journal of Food Science

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Mold growth on sausage casing during processing is an important problem in fermented sausages. In this work, sausages were dipped into 1% chitosan (C), 1% thyme essential oil in 1% chitosan (CT), 1% rosemary essential oil in 1% chitosan (CR), 20% potassium sorbate (PS) as chemical antifungal, and 1% acetic acid solution (AA) as chitosan solver, or distilled water (DW) as control after fermentation (at day 4). The changes in microbiological (total viable count, lactic acid bacteria [LAB], Micrococcaceae, Enterobacteriaceae, and mold and yeast counts) and physicochemical attributes of the sausages during 12 days of processing were monitored. As expected, LAB were the most dominant microbiota in fermented sausages and the dipping process did not have any negative effect. Additionally, the treatment with C, CT, and CR suppressed the growth of spoilage microorganisms, which resulted in a significant reduction (P < 0.01) of about 1.4 to 1.6 log CFU/g in Enterobacteriaceae counts at day 12. The C, CT, and CR similarly suppressed the growth of fungi in the interior of the sausages, and the antifungal treatment significantly reduced (P < 0.01) the load of fungi on the casing. Throughout the study, approximately log counts of 3 and 4 in lower molds and yeasts in the casings treated with PS and CR were found, respectively, as compared to DW. Finally, the microbial quality of the end product was notably improved.

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Suppression of mould growth on dry sausages

Cited by 10 publications

References 11 publications

Ochratoxin A contamination of the casing and the edible portion of artisan salamis produced in two Italian regions

Ochratoxin A contamination of the casing and the edible portion of artisan salamis produced in two Italian regions

Biotechnological production and application of the antibiotic pimaricin: biosynthesis and its regulation

Effect of chitosan–essential oil, a surface mold inhibitor, on microbiological and physicochemical characteristics of semidried fermented sausages

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