17 documents found, page 1 of 2

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...

O inimigo invisível resistente que desafia a indústria alimentar

Segurança alimentar em foco: controlo de Listeria monocytogenes em ambientes de...

O objetivo deste documento é informar a indústria alimentar sobre os riscos associados à contami- nação por L. monocytogenes. A presença desta bactéria em produtos acabados ou ambientes de pro- cessamento alimentar representa sérias ameaças à saúde do consumidor e pode levar a consequências económicas significativas. Este manual tem como objetivo alertar a indústria para os riscos recorrentes da contaminação e ...

Nitrite reduction in cooked pork ham: a risk for food safety?

Suitability of culture media for the production of ascospores of Paecilomyces v...

Heat-resistant molds (HRMs) are common spoilage fungi in heat-processed fruit products, with key species being Paecilomyces variotii and Talaromyces trachyspermus. Their heat resistance is attributed to sexually produced spores called ascospores. As certain culture media favor sexual reproduction and ascospore formation, while others promote vegetative growth, three culture media (PDA, MEA and OA) were tested t...

Induction of ascocarp production in Paecilomyces variotii and Talaromyces trach...

Heat-resistant molds (HRMs) are common spoilage fungi in heat-processed fruit products, with key species being Paecilomyces variotii and Talaromyces trachyspermus. Their heat resistance is attributed to sexually produced spores called ascospores. As certain culture media favor sexual reproduction and ascospore formation, while others promote vegetative growth, three culture media (PDA, MEA and OA) were tested t...

Evaluating the effectiveness of four preservatives in enhancing the shelf life ...

Evaluation of nitrite reduction on the microbial safety of cooked smoked pork c...

Aim: Nitrite is a preservative used worldwide, particularly in the meat industry, to guarantee certain organoleptic and microbiological properties of delicatessen meat products, acting as a hurdle to pathogenic bacteria and protecting against bacterial spoilage. Cooked smoked pork chouriço contains nitrite in its formulation, which raises some concerns regarding the consumer’s health, and therefore the European...

Impact of nitrite reduction on the technological evaluation of cooked porked ham

Redução dos nitritos em produtos de charcutaria: uma “alternativa” saudável e s...