29 documents found, page 1 of 3

Nitrite reduction in cooked ham: an organoleptic and food safety concern?

Cooked meat products, particularly ham, are widely consumed, and reducing nitrite levels has become a priority due to health concerns and regulatory pressure. This study evaluated the microbiological safety, technological performance, physicochemical properties, and sensory attributes of whole cooked ham formulated with reduced nitrite (from 150 to 80 ppm) during shelf life. Microbiological analyses were conduc...

Impact of red wine vinegar-based solution on bacterial communities of squid and...

Seafood is an essential component of a balanced and healthy diet, which increases its demand. However, its biological composition and high moisture content make these products extremely perishable. To prevent spoilage, and the consequent food waste and fnancial expenses throughout the seafood supply chain, new technologies have been successfully developed to inhibit bacterial growth, the main cause of seafood s...

Microbial contamination and food safety (Volume I)

Bacteriological safety and quality of composted products from animal, urban or ...

Abstract: This study investigated the presence of culturable bacterial pathogens, and antibiotic resistance and associated genes (quantitative PCR) in commercially available composted products from animal excrements or manure (n=7), urban wastes (n=1) or (sewage sludge) (n=1). Metals quantification and 16S rRNA-based bacterial community composition analyses supported the results to infer potential risks to down...

Celebrando o mundo invisível: um "macro" evento sobre "micro" organismos

O Dia Internacional do Microrganismo (IMD) nasceu em 2017 como uma iniciativa inovadora para destacar o papel essencial dos microrganismos. Criado pela Sociedade Portuguesa de Microbiologia, o evento rapidamente ultrapassou fronteiras, conquistando cidades em Portugal e no mundo. Na Escola Superior de Biotecnologia da Universidade Católica Portuguesa (ESB-UCP), no Porto, o IMD foi celebrado pela primeira vez em...

In vitro colonic fermentation of clean label ham formulations: gut microbiota m...

Consumer wishes for “clean label” products have prompted the rise of these products available in the market. With dietary choices directly influencing market trends, developing novel meat products with natural nitrate and nitrite alternatives is a sought-after premise. Cured meats like ham have been under scrutiny due to their potential harm to human health, having sodium nitrite been theorised to trigger dysbi...

Exploring the effect of feeding and production batches on the microbiological s...

Introduction: Nutrition is essential for human survival, but unsustainable food production methods and eating habits can have a negative effect on the environment. Edible insects, particularly the larvae of Tenebrio molitor, are gaining popularity in Western countries as an alternative to animal proteins, leading to increased research into their food safety. Objective: This study aimed to assess the microbiolog...

Microbial profile of novel chourição: oil gelations as replacements for animal fat

Background: Concerns regarding the consumption of trans-fats and saturated fats are increasing, due to their negative health impacts. However, fat reduction in meat products is daunting, as animal fat contributes to texture, mouth feel, flavor, juiciness, as well as energy, and its reduction can lead to dry and less acceptable products. Hence, great efforts are being been made to develop viable alternatives for...

Celebrando o mundo invisível: um macro evento sobre microorganismos

O Dia Internacional do Microrganismo (IMD) nasceu em 2017 como uma iniciativa inovadora para destacar o papel essencial dos microrganismos nas nossas vidas. Criado pela Sociedade Portuguesa de Microbiologia, o evento rapidamente ultrapassou fronteiras, conquistando cidades em Portugal e no mundo. Na Escola Superior de Biotecnologia da Universidade Católica Portuguesa (ESB-UCP), no Porto, o IMD foi celebrado pel...

Exploring the influence of different feeding regimes on the microbiota of Teneb...

Introduction: Studying the food microbiota is essential for assessing the overall structure and diversity of bacterial communities over shelf life and for identifying specific spoilage microorganisms. Understanding the microbiota of mealworms, a sustainable protein source, is crucial for guaranteeing their safe consumption. Aim: The aim of this study was to assess the impact of different feeding regimes (4-week...