Pub Date : 2009-01-01DOI: 10.2376/0003-925X-60-115
N. Zdolec, L. Kozačinski, B. Njari, I. Filipovic, M. Hadžiosmanović, B. Mioković, Ž. Kuzmanović, M. Mitak, Damir Samac
The aim of this study was to determine the inhibitive effect of eleven lactobacilli strains from traditional fermented sausages on Listeria (L.) monocytogenes NCTC 10527, three strains of L. monocytogenes from food, L. welshimeri, Yersinia (Y.) enterocolitica, Pseudomonas (P.) aeruginosa, Staphylococcus (S.) aureus NCBF 1499, Salmonella Enteritidis and Salmonella spp. by use of the agar spot and agar diffusion tests. The most sensitive indicator bacteria were L. monocytogenes 1 (inhibited by ten of eleven strains of lactobacilli) and L. monocytogenes NCTC 10527 (8/11), whilst the most resistant was L. welshimeri (3/11). Six lactobacilli strains inhibited Salmonella spp., five P. aeruginosa and four inhibited the growth of Y. enterocolitica, S. aureus and Salmonella Enteritidis. The broadest spectrum of inhibition was confirmed for Lactobacillus (Lb.) paracasei subsp. paracasei, and the narrowest for Lb. curvatus. The preliminary results indicate a significant antimicrobial activity of selected lactobacilli, which is one of the important characteristics of the potential functional starter cultures.
{"title":"The antimicrobial effect of lactobacilli on some foodborne bacteria.","authors":"N. Zdolec, L. Kozačinski, B. Njari, I. Filipovic, M. Hadžiosmanović, B. Mioković, Ž. Kuzmanović, M. Mitak, Damir Samac","doi":"10.2376/0003-925X-60-115","DOIUrl":"https://doi.org/10.2376/0003-925X-60-115","url":null,"abstract":"The aim of this study was to determine the inhibitive effect of eleven lactobacilli strains from traditional fermented sausages on Listeria (L.) monocytogenes NCTC 10527, three strains of L. monocytogenes from food, L. welshimeri, Yersinia (Y.) enterocolitica, Pseudomonas (P.) aeruginosa, Staphylococcus (S.) aureus NCBF 1499, Salmonella Enteritidis and Salmonella spp. by use of the agar spot and agar diffusion tests. The most sensitive indicator bacteria were L. monocytogenes 1 (inhibited by ten of eleven strains of lactobacilli) and L. monocytogenes NCTC 10527 (8/11), whilst the most resistant was L. welshimeri (3/11). Six lactobacilli strains inhibited Salmonella spp., five P. aeruginosa and four inhibited the growth of Y. enterocolitica, S. aureus and Salmonella Enteritidis. The broadest spectrum of inhibition was confirmed for Lactobacillus (Lb.) paracasei subsp. paracasei, and the narrowest for Lb. curvatus. The preliminary results indicate a significant antimicrobial activity of selected lactobacilli, which is one of the important characteristics of the potential functional starter cultures.","PeriodicalId":8255,"journal":{"name":"Archiv Fur Lebensmittelhygiene","volume":"13 1","pages":"115-119"},"PeriodicalIF":0.0,"publicationDate":"2009-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88889785","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Seasonal influences on the shelf life of ice-stored rainbow trout were investigated by Quality Index Method (QIM) and sensory profiling of cooked fillet samples. During sensory assessments the parameter "fresh taste" was of special importance for the determination of the borderline of marketing. Shelf life of rainbow trout was 14 days in autumn and 16 days in winter, spring and summer, respectively. The season had no significant effect on the shelf life.
{"title":"Untersuchungen zur saisonalen Abhängigkeit der Haltbarkeit von Zuchtforellen(Oncorhynchus mykiss) während der Eislagerung mittels der Qualitäts-Index-Methode (QIM) an Ganzfisch und der Sensorik gegarter Filetproben","authors":"A. Wünnenberg, J. Oehlenschläger","doi":"10.17169/REFUBIUM-5644","DOIUrl":"https://doi.org/10.17169/REFUBIUM-5644","url":null,"abstract":"Seasonal influences on the shelf life of ice-stored rainbow trout were investigated by Quality Index Method (QIM) and sensory profiling of cooked fillet samples. During sensory assessments the parameter \"fresh taste\" was of special importance for the determination of the borderline of marketing. Shelf life of rainbow trout was 14 days in autumn and 16 days in winter, spring and summer, respectively. The season had no significant effect on the shelf life.","PeriodicalId":8255,"journal":{"name":"Archiv Fur Lebensmittelhygiene","volume":"58 1","pages":"221-226"},"PeriodicalIF":0.0,"publicationDate":"2008-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78476755","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
N. Zdolec, M. Hadžiosmanović, L. Kozačinski, Željka Cvrtila, I. Filipovic, Mario Škrivanko
Within the concept of protective technologies in the production of fermented sausages, in addition to known hurdles such as nitrites, NaCl, low water activity and low pH, of great importance is also the biopreservation procedure. This procedure involves the use of lactic acid bacteria, their metabolites and protective substances for the purpose of achieving antagonistic effect on the undesirable microflora. The importance of biopreservation is optimally manifested in the bacteriostatic and/or bactericidal action of protective cultures and bacteriocins on L. monocytogenes in various foods, including fermented sausages. Biopreservation is an additional factor in the production of safer food, but it alone can not warrant microbiological safety, and in order to have purport and effect, this method must be a superstructure to good manufacturing and good hygienic practice.
{"title":"Influence of protective cultures on Listeria monocytogenes in fermented sausages : a review","authors":"N. Zdolec, M. Hadžiosmanović, L. Kozačinski, Željka Cvrtila, I. Filipovic, Mario Škrivanko","doi":"10.2377/0003-925X-59-60","DOIUrl":"https://doi.org/10.2377/0003-925X-59-60","url":null,"abstract":"Within the concept of protective technologies in the production of fermented sausages, in addition to known hurdles such as nitrites, NaCl, low water activity and low pH, of great importance is also the biopreservation procedure. This procedure involves the use of lactic acid bacteria, their metabolites and protective substances for the purpose of achieving antagonistic effect on the undesirable microflora. The importance of biopreservation is optimally manifested in the bacteriostatic and/or bactericidal action of protective cultures and bacteriocins on L. monocytogenes in various foods, including fermented sausages. Biopreservation is an additional factor in the production of safer food, but it alone can not warrant microbiological safety, and in order to have purport and effect, this method must be a superstructure to good manufacturing and good hygienic practice.","PeriodicalId":8255,"journal":{"name":"Archiv Fur Lebensmittelhygiene","volume":"98 1","pages":"60-64"},"PeriodicalIF":0.0,"publicationDate":"2008-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81196527","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2008-01-01DOI: 10.2376/0003-925X-59-180
Mario Škrivanko, M. Hadžiosmanović, Željka Cvrtila, N. Zdolec, I. Filipovic, L. Kozačinski, T. Florijančić, Ivica Bošković
This research was conducted over two seasons (winter and spring) and comprised a total of 71 samples of hares shot in the eastern region of Croatia, and was aimed at examining the quality and hygiene of the meat. The degree of usefulness in relation to the total average weight of the shot hares was 66.54%. Chemical tests showed that the average amount of water in the meat of the hares amounted to 75.34%, protein 23.19%, fats 1.12% and ash 1.16%. Of the 71 samples examined, as many as 44 (61.97%) did not meet the requirements of the rules on microbiological food standards, of which in 19 samples (26.76%) this was due to the high level of aerobic mezophilic bacteria/g, 2 samples (2.82%) contained Staphylococcus aureus/g, and 37 samples (52.11%) were not satisfactory because they contained enterobacteria/g. In terms of heavy metals in kidney and meat samples, 17 (23.94%) did not meet the provisions of the rules on toxins, metals, metaloids and other harmful substances which may be found in food. Of these 15 kidney samples (88.24%) contained cadmium, and 2 samples (11.76%) mercury in amounts greater than the permitted concentration. Tests on liver samples from the hares (n=71) did not show organophosphorus pesticides, nor organochlorinated pesticides or polychlorinated biphenyls.
{"title":"The hygiene and quality of hare meat (Lepus europaeus Pallas) from Eastern Croatia","authors":"Mario Škrivanko, M. Hadžiosmanović, Željka Cvrtila, N. Zdolec, I. Filipovic, L. Kozačinski, T. Florijančić, Ivica Bošković","doi":"10.2376/0003-925X-59-180","DOIUrl":"https://doi.org/10.2376/0003-925X-59-180","url":null,"abstract":"This research was conducted over two seasons (winter and spring) and comprised a total of 71 samples of hares shot in the eastern region of Croatia, and was aimed at examining the quality and hygiene of the meat. The degree of usefulness in relation to the total average weight of the shot hares was 66.54%. Chemical tests showed that the average amount of water in the meat of the hares amounted to 75.34%, protein 23.19%, fats 1.12% and ash 1.16%. Of the 71 samples examined, as many as 44 (61.97%) did not meet the requirements of the rules on microbiological food standards, of which in 19 samples (26.76%) this was due to the high level of aerobic mezophilic bacteria/g, 2 samples (2.82%) contained Staphylococcus aureus/g, and 37 samples (52.11%) were not satisfactory because they contained enterobacteria/g. In terms of heavy metals in kidney and meat samples, 17 (23.94%) did not meet the provisions of the rules on toxins, metals, metaloids and other harmful substances which may be found in food. Of these 15 kidney samples (88.24%) contained cadmium, and 2 samples (11.76%) mercury in amounts greater than the permitted concentration. Tests on liver samples from the hares (n=71) did not show organophosphorus pesticides, nor organochlorinated pesticides or polychlorinated biphenyls.","PeriodicalId":8255,"journal":{"name":"Archiv Fur Lebensmittelhygiene","volume":"116 1","pages":"180-184"},"PeriodicalIF":0.0,"publicationDate":"2008-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77256080","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2008-01-01DOI: 10.2376/0003-925X-59-185
R. Pund, D. Fichtner, Günter Kotterba, S. Bergmann, C. Meyer, L. Ellerbroek
Mykobakterien konnen in tuberkulose und in nicht-tuberkulose Mykobakterien eingeteilt werden. Sie kommen vielfach in der Umwelt (Wasser und Boden) vor und sind mit einer hohen Resistenz gegenuber Umwelteinflussen ausgestattet. Sie losen beim Menschen ein Krankheitsbild aus, das sich vom Erkrankungsbild der klassischen Tuberkulose unterscheidet. Sie sind seit dem Auftreten von AIDS in den Blickpunkt des Interesses geruckt, da sie bei dieser Risikogruppe schwere Infektionen auslosen konnen. Bei Fischen losen bestimmte Mykobakterienarten chronische und progressiv verlaufende Erkrankungen aus. Mycobacterium (M.) marinum, M. fortuitum und M. chelonae sind die bei erkrankten Fischen am haufigsten isolierten Arten, wobei M. marinum dominiert. Alle drei Arten werden als human- und fischpathogen angesehen. Immunsupprimierte Menschen (immunsuppressiv behandelte Menschen, immundefiziente Patienten, alte Menschen und Kinder) sind gegenuber einer Infektion mit diesen nicht-tuberkulosen Mykobakterien gefahrdet. Bei abwehrgeschwachten Menschen werden disseminiert-systemische Infektionen gesehen, die schwere Formen annehmen und zum Tod fuhren konnen.Bei immunkompetenten Menschen ist die Erkrankung auf die Haut nach Verletzungen beschrankt, kann aber bei Vorliegen von anderen Erkrankungen zu Lungeninfektionen fuhren. Systemische Infektionen sind bei immunkompetenten Menschen selten. Als Infektionsquellen fur den Menschen gelten im allgemeinen Wasser, kontaminierte Gegenstande oder infizierte Fische. Gehauft treten deshalb auch lokale Infektionen bei Fischhandlern, Aquarianern oder Fischwirten auf. Hierbei zeigen epidemiologische Studien, dass als Hauptinfektionsquellen weniger Nutzfische sondern vielmehr Aquarienfische anzusehen sind.Infektionen bei Menschen treten typischerweise uber die Haut bzw. uber schon vorliegende Verletzungen, z.B. der Haut auf. Uber Infektionen des Menschen durch kontaminierte Lebensmittel gibt es fur nicht-tuberkulose Mykobakterien Hinweise, so beispielsweise fur M. avium bei immunsupprimierten AIDS-Patienten. Es existiert jedoch kein dokumentierter Fall, bei dem sich Menschen infolge des Verzehrs von an Mykobakterien erkrankten und gekochten Fischen infizierten, dies gilt insbesondere fur M. marinum. Grundsatzlich ist jedoch anzumerken, dass vom Verzehr von rohen Lebensmitteln, die mit nicht-tuberkulosen Mykobakterien kontaminiert sind, besonders fur Kinder und immungeschwachte Erwachsene Gefahren ausgehen konnen.
{"title":"Zur Bedeutung von mit Mykobakterien kontaminierten Fleischereierzeugnissen","authors":"R. Pund, D. Fichtner, Günter Kotterba, S. Bergmann, C. Meyer, L. Ellerbroek","doi":"10.2376/0003-925X-59-185","DOIUrl":"https://doi.org/10.2376/0003-925X-59-185","url":null,"abstract":"Mykobakterien konnen in tuberkulose und in nicht-tuberkulose Mykobakterien eingeteilt werden. Sie kommen vielfach in der Umwelt (Wasser und Boden) vor und sind mit einer hohen Resistenz gegenuber Umwelteinflussen ausgestattet. Sie losen beim Menschen ein Krankheitsbild aus, das sich vom Erkrankungsbild der klassischen Tuberkulose unterscheidet. Sie sind seit dem Auftreten von AIDS in den Blickpunkt des Interesses geruckt, da sie bei dieser Risikogruppe schwere Infektionen auslosen konnen. Bei Fischen losen bestimmte Mykobakterienarten chronische und progressiv verlaufende Erkrankungen aus. Mycobacterium (M.) marinum, M. fortuitum und M. chelonae sind die bei erkrankten Fischen am haufigsten isolierten Arten, wobei M. marinum dominiert. Alle drei Arten werden als human- und fischpathogen angesehen. Immunsupprimierte Menschen (immunsuppressiv behandelte Menschen, immundefiziente Patienten, alte Menschen und Kinder) sind gegenuber einer Infektion mit diesen nicht-tuberkulosen Mykobakterien gefahrdet. Bei abwehrgeschwachten Menschen werden disseminiert-systemische Infektionen gesehen, die schwere Formen annehmen und zum Tod fuhren konnen.Bei immunkompetenten Menschen ist die Erkrankung auf die Haut nach Verletzungen beschrankt, kann aber bei Vorliegen von anderen Erkrankungen zu Lungeninfektionen fuhren. Systemische Infektionen sind bei immunkompetenten Menschen selten. Als Infektionsquellen fur den Menschen gelten im allgemeinen Wasser, kontaminierte Gegenstande oder infizierte Fische. Gehauft treten deshalb auch lokale Infektionen bei Fischhandlern, Aquarianern oder Fischwirten auf. Hierbei zeigen epidemiologische Studien, dass als Hauptinfektionsquellen weniger Nutzfische sondern vielmehr Aquarienfische anzusehen sind.Infektionen bei Menschen treten typischerweise uber die Haut bzw. uber schon vorliegende Verletzungen, z.B. der Haut auf. Uber Infektionen des Menschen durch kontaminierte Lebensmittel gibt es fur nicht-tuberkulose Mykobakterien Hinweise, so beispielsweise fur M. avium bei immunsupprimierten AIDS-Patienten. Es existiert jedoch kein dokumentierter Fall, bei dem sich Menschen infolge des Verzehrs von an Mykobakterien erkrankten und gekochten Fischen infizierten, dies gilt insbesondere fur M. marinum. Grundsatzlich ist jedoch anzumerken, dass vom Verzehr von rohen Lebensmitteln, die mit nicht-tuberkulosen Mykobakterien kontaminiert sind, besonders fur Kinder und immungeschwachte Erwachsene Gefahren ausgehen konnen.","PeriodicalId":8255,"journal":{"name":"Archiv Fur Lebensmittelhygiene","volume":"76 1","pages":"185-191"},"PeriodicalIF":0.0,"publicationDate":"2008-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86484719","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2007-01-01DOI: 10.2377/0003-925X-58-142
L. Ellerbroek
A guideline for the science based risk ranking of food is given on the basis of the Regulation (EC) No 178/2002 to fulfill the expectations of a risk based food control according to the Regulation (EC) No 882/2004. Since the complete performance of a risk assessment is associated with a time and expense consuming process a reliable model of a risk classification for a variety of different foods and food products is presented on the basis of consistent and uniform criteria. In the model thoughts have been given to the Codex Alimentarius process for a risk profile which enables in a first step a practicable instruction for a risk based classification of foods. The classification is based on dependent factors given by the food group of origin, the hazard, the probability of the occurrence of the hazard, steps available to minimize/turn off the risk, consumption pattern of the food, number of health relevant complaints according to meet the legal requirements and the number of rapid alert warnings in a defined time period. All factors were arranged in a practical decision tree resulting in three categories for microbial risk. The risk classification of different foods and food products has to be updated due to the recent knowledge taking into consideration not only results of official examinations but also scientific studies and the latest information from the food chain
根据法规(EC) No 178/2002给出了基于科学的食品风险排名指南，以满足法规(EC) No 882/2004对基于风险的食品控制的期望。由于风险评估的完整执行与时间和费用消耗过程有关，因此在一致和统一的标准基础上提出了各种不同食品和食品的可靠风险分类模型。在该模型中，对食品法典委员会流程的风险概况进行了思考，使其能够在第一步为基于风险的食品分类提供切实可行的指导。该分类是根据下列因素确定的:原食品类别、危害、发生危害的可能性、可采取的减少/关闭风险的步骤、食品的消费模式、符合法律要求的健康相关投诉数量以及在规定时间内快速警报警告的次数。所有因素都被安排在一个实际的决策树中，导致微生物风险的三个类别。不同食品和食品的风险分类必须更新，因为最新的知识不仅要考虑官方检查的结果，还要考虑科学研究和来自食物链的最新信息
{"title":"Risiko basierte Einstufung des mikrobiologischen Gefährdungspotentials von Lebensmitteln","authors":"L. Ellerbroek","doi":"10.2377/0003-925X-58-142","DOIUrl":"https://doi.org/10.2377/0003-925X-58-142","url":null,"abstract":"A guideline for the science based risk ranking of food is given on the basis of the Regulation (EC) No 178/2002 to fulfill the expectations of a risk based food control according to the Regulation (EC) No 882/2004. Since the complete performance of a risk assessment is associated with a time and expense consuming process a reliable model of a risk classification for a variety of different foods and food products is presented on the basis of consistent and uniform criteria. In the model thoughts have been given to the Codex Alimentarius process for a risk profile which enables in a first step a practicable instruction for a risk based classification of foods. The classification is based on dependent factors given by the food group of origin, the hazard, the probability of the occurrence of the hazard, steps available to minimize/turn off the risk, consumption pattern of the food, number of health relevant complaints according to meet the legal requirements and the number of rapid alert warnings in a defined time period. All factors were arranged in a practical decision tree resulting in three categories for microbial risk. The risk classification of different foods and food products has to be updated due to the recent knowledge taking into consideration not only results of official examinations but also scientific studies and the latest information from the food chain","PeriodicalId":8255,"journal":{"name":"Archiv Fur Lebensmittelhygiene","volume":"32 1","pages":"142-151"},"PeriodicalIF":0.0,"publicationDate":"2007-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82167135","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The solid selective media PALCAM and Oxford agar originally described in the ISO (International Organization for Standardization) Standard 11290 part 1 and part 2 "Microbiology of food and animal feeding stuffs - Horizontal method for the detection and enumeration of Listeria monocytogenes", suffer from the disadvan-tage that L monocytogenes cannot be differentiated from non-pathogenic liste-rias.On the basis of the results of trials, organised by an ISO/TC 34/SC 9 working group with blood-based and chromogenic media, ISO members agreed that the ALOA medium and Rapid'L.mono agar performed significantly better than the other media tested.Moreover, the ready-to-use ALOA plates performed similarly to the medium prepared from the individual components. Finally Substitution of the expensive component phosphatidylinositol (Pl), Substrate for phospholipase C activity of L monocytogenes, by lecithin had no noticeable effect on the elective features of the ALOA medium, provided the lecithin contained a sufficiently high concentration of Pl.
{"title":"Chromogenic media for the detection and/or enumeration of Listeria monocytogenes - results of trials performed by a working group of the International Organization for Standardization - ISO/TC 34/SC 9","authors":"R. Beumer, W. Hazeleger","doi":"10.2377/0003-925X-58-47","DOIUrl":"https://doi.org/10.2377/0003-925X-58-47","url":null,"abstract":"The solid selective media PALCAM and Oxford agar originally described in the ISO (International Organization for Standardization) Standard 11290 part 1 and part 2 \"Microbiology of food and animal feeding stuffs - Horizontal method for the detection and enumeration of Listeria monocytogenes\", suffer from the disadvan-tage that L monocytogenes cannot be differentiated from non-pathogenic liste-rias.On the basis of the results of trials, organised by an ISO/TC 34/SC 9 working group with blood-based and chromogenic media, ISO members agreed that the ALOA medium and Rapid'L.mono agar performed significantly better than the other media tested.Moreover, the ready-to-use ALOA plates performed similarly to the medium prepared from the individual components. Finally Substitution of the expensive component phosphatidylinositol (Pl), Substrate for phospholipase C activity of L monocytogenes, by lecithin had no noticeable effect on the elective features of the ALOA medium, provided the lecithin contained a sufficiently high concentration of Pl.","PeriodicalId":8255,"journal":{"name":"Archiv Fur Lebensmittelhygiene","volume":"43 1","pages":"47-50"},"PeriodicalIF":0.0,"publicationDate":"2007-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73141127","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2007-01-01DOI: 10.2377/0003-925X-58-175
G. Näther, K. Toutounian, L. Ellerbroek
Die Untersuchungen mittels der Amplified Fragment Length Polymorphism(AFLP)-Methode konnten zeigen, dass einzelne Mastgeflugelherden nur miteinem AFLP-Genotyp eines einzigen Clusters kolonisiert waren, die Mehrzahl derHerden jedoch AFLP-Genotypen von mehreren Clustern beherbergte,wobei oftein Cluster vorherrschend war. Zusatzlich konnten bei einzelnen Herden inwiederkehrend Campylobacter -positiven Mastdurchgangen der gleichen StalleinheitAFLP-Genotypen desselben Clusters isoliert werden.Dominierende undwiederkehrende Genotypen verdeutlichen das Vorkommen von einzelnen undpersistierenden Kolonisationsquellen in der Umwelt und machen eine Ruckverfolgungbis an den Ausgangspunkt und eine Bekampfung moglich. DieKolonisation mit sporadischen Isolaten kam ebenfalls vor, eine Bekampfung diesergestaltet sich jedoch aufgrund ihrer verschiedenen Quellen schwieriger.
{"title":"Genotypisierung von Campylobacter spp. mittels AFLP in wiederkehrend Campylobacter- positiven Masthähnchenherden","authors":"G. Näther, K. Toutounian, L. Ellerbroek","doi":"10.2377/0003-925X-58-175","DOIUrl":"https://doi.org/10.2377/0003-925X-58-175","url":null,"abstract":"Die Untersuchungen mittels der Amplified Fragment Length Polymorphism(AFLP)-Methode konnten zeigen, dass einzelne Mastgeflugelherden nur miteinem AFLP-Genotyp eines einzigen Clusters kolonisiert waren, die Mehrzahl derHerden jedoch AFLP-Genotypen von mehreren Clustern beherbergte,wobei oftein Cluster vorherrschend war. Zusatzlich konnten bei einzelnen Herden inwiederkehrend Campylobacter -positiven Mastdurchgangen der gleichen StalleinheitAFLP-Genotypen desselben Clusters isoliert werden.Dominierende undwiederkehrende Genotypen verdeutlichen das Vorkommen von einzelnen undpersistierenden Kolonisationsquellen in der Umwelt und machen eine Ruckverfolgungbis an den Ausgangspunkt und eine Bekampfung moglich. DieKolonisation mit sporadischen Isolaten kam ebenfalls vor, eine Bekampfung diesergestaltet sich jedoch aufgrund ihrer verschiedenen Quellen schwieriger.","PeriodicalId":8255,"journal":{"name":"Archiv Fur Lebensmittelhygiene","volume":"124 1","pages":"175-180"},"PeriodicalIF":0.0,"publicationDate":"2007-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91298273","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2007-01-01DOI: 10.2377/0003-925X-58-180
H. Melly, M. Emadi, A. E. Arwana, T. Alter, A. Hamedy, K. Fehlhaber
In this study the prevalence of Compylobacter spp. in 480 chicken meat samples purchased from the retail markets of different regions in Syria was determined. Non-significant differences in the Compylobacter occurrence between regions and between summer and winter were observed. The prevalence of Compylobacter spp. in chicken meat samples was 27.7 % with a higher contamination rate in summer (32.08 %) than in winter (23.33 %). C. jejuni was the predominant species
{"title":"Prevalence of Campylobacter spp. in Syrian poultry","authors":"H. Melly, M. Emadi, A. E. Arwana, T. Alter, A. Hamedy, K. Fehlhaber","doi":"10.2377/0003-925X-58-180","DOIUrl":"https://doi.org/10.2377/0003-925X-58-180","url":null,"abstract":"In this study the prevalence of Compylobacter spp. in 480 chicken meat samples purchased from the retail markets of different regions in Syria was determined. Non-significant differences in the Compylobacter occurrence between regions and between summer and winter were observed. The prevalence of Compylobacter spp. in chicken meat samples was 27.7 % with a higher contamination rate in summer (32.08 %) than in winter (23.33 %). C. jejuni was the predominant species","PeriodicalId":8255,"journal":{"name":"Archiv Fur Lebensmittelhygiene","volume":"76 6 1","pages":"180-183"},"PeriodicalIF":0.0,"publicationDate":"2007-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86396810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Zielsetzung dieser Arbeit war die Erarbeitung von Grundlagen, um fuer einen Rohmilchhalbhartkaese einer Biokaesereigenossenschaft ein risikobasiertes bakteriologisches Monitoringsystem aufzubauen. Dafuer sollten anhand ausgewaehlter mikrobiologischer Parameter die Bestandesmilchproben der einzelnen Milchlieferanten und die daraus hergestellten Kaesechargen ueber ihre Reifeperiode hinweg verfolgt werden, um darauf basierend die Entwicklung von Indikatorkeimen und spezifisch pathogenen Keimen einschaetzen zu koennen. Insgesamt wurden 283 Bestandesmilchproben, 37 Produktionssammelmilchproben und 46 verschiedene Kaesechargen in die Untersuchungen mit einbezogen. Die Gesamtkeimzahl-Mittelwerte der Bestandesmilchproben lagen zwischen 2.8 log10 KBE/ml und 3.8 log10 KBE/ml, die Nachweishaeufigkeit der Enterobacteriaceae und der S.aureus bei 53% bzw. 50%. Die Keimzahlen dieser beiden Parameter erreichten in den Kaesechargen jeweils am 7. Reifungstag ihren Hoechstwert (Maximum 3.6 log10 KBE/g; 4.0 log10 KBE/g) und lagen nach dem 63. Reifungstag im uberwiegenden Teil der Chargen unter der Nachweisgrenze. STEC konnte in 7 Bestandesmilchproben und in 5 Kaesechargen, Listerien in keiner Probe nachgewiesen werden. Mikrobiologische Produktuntersuchungen fur S.aureus sollten am 7. Reifungstag, jene fur alle anderen Parameter erst nach 60 Tagen Reifung vorgesehen werden. Vor dem Hintergrund der Produktesicherheit ist fur diesen Rohmilchhalbhartkaese eine minimale Reifungszeit von >60 Tagen zwingend zu fordern. The aim of this study was to acquire a database to establish a microbiological monitoring system for a semi-hard raw milk cheese produced by bio-farms. Bulk tank milk samples of each producer and different cheese batches on various stages of production were analyzed for total viable count (TVC), Enterobacteriaceae, S.aureus, Listeria and STEC. Overall, 283 bulk tank milk samples, 37 cheese-dairy milk samples and 46 cheese batches were examined. Mean log TVC in bulk tank milk ranged from 2.8 to 3.8 cfu/ml. The prevalence of Enterobacteriaceae- and S.aureus-positive samples was 53% and 50%, respectively. For cheese batches, time trend graphs were determined. The highest counts of Enterobacteriaceae and S.aureus were detected on day seven of ripening (3.6 log cfu/ ml; 4.0 log cfu/ml). Most of the isolated and further characterized S.aureus strains harboured sea enterotoxin genes. By day 63 of ripening Enterobacteriaceae and S. aureus colony counts in most batches were below detection limit. In seven bulk tank milk samples and five cheese batches STEC were present. Listeria were not detected in any sample. In consequence, examinations for S.aureus should be performed on day seven, and for Enterobacteriaceae after 60 days of ripening. In view of product safety, a minimal ripening period of 60 days must be required for this semi-hard raw milk cheese. >
{"title":"Untersuchungen zu verschiedenen mikrobiologischen Parametern in Rohmilch und Rohmilchkäse einer Biokäsereigenossenschaft","authors":"C. Zweifel, Martina Rusch, S. Corti, R. Stephan","doi":"10.5167/UZH-165149","DOIUrl":"https://doi.org/10.5167/UZH-165149","url":null,"abstract":"Zielsetzung dieser Arbeit war die Erarbeitung von Grundlagen, um fuer einen Rohmilchhalbhartkaese einer Biokaesereigenossenschaft ein risikobasiertes bakteriologisches Monitoringsystem aufzubauen. Dafuer sollten anhand ausgewaehlter mikrobiologischer Parameter die Bestandesmilchproben der einzelnen Milchlieferanten und die daraus hergestellten Kaesechargen ueber ihre Reifeperiode hinweg verfolgt werden, um darauf basierend die Entwicklung von Indikatorkeimen und spezifisch pathogenen Keimen einschaetzen zu koennen. Insgesamt wurden 283 Bestandesmilchproben, 37 Produktionssammelmilchproben und 46 verschiedene Kaesechargen in die Untersuchungen mit einbezogen. Die Gesamtkeimzahl-Mittelwerte der Bestandesmilchproben lagen zwischen 2.8 log10 KBE/ml und 3.8 log10 KBE/ml, die Nachweishaeufigkeit der Enterobacteriaceae und der S.aureus bei 53% bzw. 50%. Die Keimzahlen dieser beiden Parameter erreichten in den Kaesechargen jeweils am 7. Reifungstag ihren Hoechstwert (Maximum 3.6 log10 KBE/g; 4.0 log10 KBE/g) und lagen nach dem 63. Reifungstag im uberwiegenden Teil der Chargen unter der Nachweisgrenze. STEC konnte in 7 Bestandesmilchproben und in 5 Kaesechargen, Listerien in keiner Probe nachgewiesen werden. Mikrobiologische Produktuntersuchungen fur S.aureus sollten am 7. Reifungstag, jene fur alle anderen Parameter erst nach 60 Tagen Reifung vorgesehen werden. Vor dem Hintergrund der Produktesicherheit ist fur diesen Rohmilchhalbhartkaese eine minimale Reifungszeit von >60 Tagen zwingend zu fordern. The aim of this study was to acquire a database to establish a microbiological monitoring system for a semi-hard raw milk cheese produced by bio-farms. Bulk tank milk samples of each producer and different cheese batches on various stages of production were analyzed for total viable count (TVC), Enterobacteriaceae, S.aureus, Listeria and STEC. Overall, 283 bulk tank milk samples, 37 cheese-dairy milk samples and 46 cheese batches were examined. Mean log TVC in bulk tank milk ranged from 2.8 to 3.8 cfu/ml. The prevalence of Enterobacteriaceae- and S.aureus-positive samples was 53% and 50%, respectively. For cheese batches, time trend graphs were determined. The highest counts of Enterobacteriaceae and S.aureus were detected on day seven of ripening (3.6 log cfu/ ml; 4.0 log cfu/ml). Most of the isolated and further characterized S.aureus strains harboured sea enterotoxin genes. By day 63 of ripening Enterobacteriaceae and S. aureus colony counts in most batches were below detection limit. In seven bulk tank milk samples and five cheese batches STEC were present. Listeria were not detected in any sample. In consequence, examinations for S.aureus should be performed on day seven, and for Enterobacteriaceae after 60 days of ripening. In view of product safety, a minimal ripening period of 60 days must be required for this semi-hard raw milk cheese. >","PeriodicalId":8255,"journal":{"name":"Archiv Fur Lebensmittelhygiene","volume":"37 1","pages":"13-16"},"PeriodicalIF":0.0,"publicationDate":"2005-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80332476","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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