scholarly journals Health and Safety Considerations of Fermented Sausages

2017 ◽  
Vol 2017 ◽  
pp. 1-25 ◽  
Author(s):  
Askild Holck ◽  
Lars Axelsson ◽  
Anette McLeod ◽  
Tone Mari Rode ◽  
Even Heir
Keyword(s):  
Degradation Products ◽  
Health And Safety ◽  
Starter Cultures ◽  
Traditional Foods ◽  
Potential Health ◽  
Saturated Fats ◽  
Fermented Sausages ◽  
Nacl Concentration ◽  
Polycyclic Aromatic ◽  
Safety Considerations

Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages(Escherichia coli,Salmonella enterica,Staphylococcus aureus,Listeria monocytogenes,Clostridium botulinum, andToxoplasma gondii)and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

scholarly journals The Effect of Starter Cultures on the Portuguese Traditional Sausage “Paio do Alentejo” in Terms of Its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile

2014 ◽  
Vol 3 (3) ◽  
pp. 45 ◽  
Author(s):  
Elias M. ◽  
Potes M. E. ◽  
Roseiro L. C. ◽  
Santos C. ◽  
Gomes A. ◽  
...  
Keyword(s):  
Profile Analysis ◽  
Descriptive Analysis ◽  
Starter Cultures ◽  
Sensory Panel ◽  
Texture Profile ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Polycyclic Aromatic ◽  
Control Batch

<p>“Paio do Alentejo” is a Portuguese dry-cured sausage, made with meat from the Alentejano pig breed. The main aim of this study is to evaluate the benefits of the use of starter cultures on the quality of the sausage, mainly with regard to its sensory properties, rheological characteristics and PAH profile.</p> <p>Three batches of the product were examined: S1-inoculated with a commercial starter comprising <em>Lactobacillus</em> spp., <em>Micrococcaceae </em>and yeasts; S2-inoculated with a starter comprising <em>Lactobacillus sakei </em>and <em>Staphylococcus xylosus</em>; C-the control batch, was not inoculated.</p> <p>A sensory panel of 12 experts analysed samples in accordance with a descriptive analysis using a structured scale. A Texture Profile Analysis and 16 EPA priority PAHs for dry fermented sausages were performed.</p> <p>Both inoculated batches were well received by the judges, no significant differences being noted between them. The use of S2 led to a slight improvement in terms of cohesiveness. However, the use of starter cultures was not found to influence PAH content.</p>

scholarly journals Foreword and Introduction to This Issue on Contemporary Safety Topics in Animal Research

ILAR Journal ◽  
2018 ◽  
Vol 59 (2) ◽  
pp. 125-126
Author(s):  
John Bradfield ◽  
Esmeralda Meyer ◽  
John N Norton
Keyword(s):  
Occupational Health ◽  
Health And Safety ◽  
Occupational Health And Safety ◽  
Well Being ◽  
Animal Research ◽  
Future Directions ◽  
The Status ◽  
Safety Considerations ◽  
Animal Care ◽  
Health And Well Being

Abstract Institutions with animal care and use programs are obligated to provide for the health and well-being of the animals, but are equally obligated to provide for safety of individuals associated with the program. The topics in this issue of the ILAR Journal, in association with those within the complimentary issue of the Journal of Applied Biosafety, provide a variety of contemporary occupational health and safety considerations in today’s animal research programs. Each article addresses key or emerging occupational health and safety topics in institutional animal care and use programs, where the status of the topic, contemporary challenges, and future directions are provided.

Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method

2000 ◽  
Vol 17 (5) ◽  
pp. 563-570 ◽  
Author(s):  
C Larrouture ◽  
V Ardaillon ◽  
M Pépin ◽  
M.C Montel
Keyword(s):  
Degradation Products ◽  
Hplc Method ◽  
Starter Cultures

Effect of lipolytic starter cultures on ripening and quality of Turkish type fermented sausages (sucuk)

2011 ◽  
Vol 22 ◽  
pp. S97
Author(s):  
Enver Baris Bingol ◽  
Funda Yilmaz ◽  
Hasret Yardibi ◽  
Osman Yesil ◽  
Gulay Merve Oz ◽  
...  
Keyword(s):  
Starter Cultures ◽  
Fermented Sausages

Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites

2018 ◽  
Vol 278 ◽  
pp. 61-72 ◽  
Author(s):  
Federica Cardinali ◽  
Vesna Milanović ◽  
Andrea Osimani ◽  
Lucia Aquilanti ◽  
Manuela Taccari ◽  
...  
Keyword(s):  
Starter Cultures ◽  
Microbial Dynamics ◽  
Fermented Sausages

Health and safety considerations.

2019 ◽  
pp. 9-11
Author(s):  
N. D. Laksono ◽  
U. Setiawati ◽  
F. Nur ◽  
M. Rahmaningsih ◽  
Y. Anwar ◽  
...  
Keyword(s):  
Health And Safety ◽  
Safety Considerations

Virtual Reality-Induced Symptoms and Effects (VRISE)

1999 ◽  
Vol 8 (2) ◽  
pp. 169-186 ◽  
Author(s):  
Sue V. G. Cobb ◽  
Sarah Nichols ◽  
Amanda Ramsey ◽  
John R. Wilson
Keyword(s):  
Virtual Reality ◽  
Health And Safety ◽  
Postural Instability ◽  
Self Report ◽  
Transport Systems ◽  
Perceptual Judgment ◽  
Experimental Program ◽  
Potential Health ◽  
Physiological Indicators ◽  
Combination Of Methods

An experimental program of research was carried out to assess the potential health and safety effects of participating in virtual environments (VEs) via head-mounted displays (HMDs). This paper presents the results obtained from nine experiments examining the effects experienced during and after participation in a variety of VR systems, VE designs, and task requirements, for a total participant sample of 148 individuals. A combination of methods including self-report scales, performance measures, physiological indicators, observation, interview, and user attitude/opinion questionnaires were used to measure simulator (VE) sickness, postural instability, psychomotor control, perceptual judgment, concentration, stress, and ergonomics effects. Greatest effects across the different systems, VEs, and exposure times were found for sickness symptoms and physiological measures, with some concern over postural instability and physical ergonomics, also. Although many of the effects were relatively minor and short lived, they were serious for five percent of participants and irritating for a considerable percentage more. The aetiology of the effects is sufficiently different to that for simulators or transport systems to justify us using a new term, virtual reality-induced symptoms and effects (VRISE). Implications are drawn for VR system design, VE specification, and the ways in which industrial use of VR/VE should be planned and supported.

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