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The aim of this work was to study in six different types of European dry-sausages (of the Mediterranean area) the ocurrence of contaminant biota: enterobacteria, coliforms, E. coli, enterococci, sulphite-reducing clostridia, Salmonella-Shigella and Listeria monocytogenes, in the course of the ripening process. A total of 162 samples were analysed at different stages of the elaboration process. These were grouped in eighteen lots, three for each type of dry-sausages. Throughout the ripening process a decrease in some microbe groups (enterobacteria, coliforms, E. coli) occurred in all cases. Yeasts and enterococci remained the same or even increased in number. We have also confirmed the presence of Salmonella, sulphite-reducing clostridia and Listeria in some samples of unripened product. Consequently, an improvement could be desirable in the hygienic quality of the raw material of dry-sausages. Nevertheless, the final products analysed showed an acceptable state of food safety in all cases.

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Acta Alimentaria
Authors: M. Reiter, H. Volkmann, U. Imianovsky, M. Lopez, L. Medina, and R. Jordano

The incidence of Listeria monocytogenes in refrigerated and frozen chicken parts was investigated, using the Mini-Vidas™ system (bioMérieux). Two hundred and eigthy chicken parts were tested: 40 skin samples from the breast and leg, 120 samples from refrigerated wings, breasts and legs and 120 samples from frozen wings, breasts and legs (40 of each). The 219 samples tested positive (78.21%). The parts with the highest incidence were frozen breasts (100%) and wings (95%). In frozen legs, the values were lower (60%). In refrigerated parts, the incidence was higher in breasts (85%) and in wings (80%). In legs samples, similarly to the frozen ones, the incidence was lower (50%). In the skin of the breasts and legs, the incidence was 77.50%. Statistical evaluation demonstrated that there are no differences between frozen breasts and wings but there are differences between similar refrigerated parts. The refrigerated and frozen legs are the only parts that are statistically equal. The percentages that were detected show the importance of requiring the absence of Listeria spp. in chickens.

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The evolution in counts of yeasts from six lots of different dry-sausages produced in three European Union (EU) countries (France, Italy and Spain) is tested. Each lot was analyzed in three phases of their production: fresh product, first staged drying and final product. Three samples were analyzed in each test. Counts of yeasts during the ripening process showed an irregular evolution. Regarding the species isolated, the most frequent ones belonged to genera Candida (C. albicans, C. famata, C. guillermondii, C. krusei, C. parapsilosis, C. stellatoidea, C. zeylanoides.), Trichosporon (T. capitatum, T. beigelli), Rhodotorula and Geotrichum (G. candidum).

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Acta Alimentaria
Authors: C. Cano-Molina, A. López-Fernández, N. Díaz-González, R. González-Barrio, N. Baenas, M.J. Periago, and F.J. García-Alonso

Abstract

Tomato is rich in different bioactive compounds, especially the carotenoid lycopene, which intake is associated with various health benefits. Post-harvest use of ultraviolet light (UV) and light-emitting diode (LED) has been shown to increase the concentration of tomato bioactive compounds. The aim of this study was to evaluate the effect of ultraviolet (A and C) and red-blue LED light on the concentration of carotenoids during a 7-days storage trial of mature green tomatoes. Exposure to combined UV and LED light nearly doubled the total carotenoid concentration and had no negative impact on sensory attributes.

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