Raw Sausages Research Articles

Prevalence and Antimicrobial Resistance Profile of Methicillin Resistant Staphylococcus aureus strains Isolated from Food Products and Food Handlers in Egypt

The study aimed to determine the prevalence and phenotypic antimicrobial resistance pattern of Methicillin Resistant Staphylococcus aureus (MRSA) isolated from food products and food handlers at different retail outlets and superstores in Alexandria city, Egypt. A total of 100 food products including raw milk, Damietta cheese, beef burger, sausage, and chicken pane (20 of each) as well as 100 hand swabs were randomly collected from 100 food handlers and screened for the presence of MRSA using MRSA selective agar medium. MRSA isolate was confirmed from each nuc /mecA PCR-positive sample. The overall prevalence rate of MRSA in food products and food handlers was 12% and 5%, respectively. Concerning the food products samples, the highest rate of isolation was recorded in the examined samples of beef burger (20%), followed by sausage (15%) then raw milk and chicken pane (10%) and finally Damietta cheese (5%). The antimicrobial susceptibility testing of the 12 MRSA isolates from food products samples clarified that all (100%) MRSA isolates showed resistance to Cefoxitin and Penicillin G. On the contrary, 100% of the isolates were sensitive to Ceftaroline and Linezolid. Regarding food handlers, prevalence rate was 5.3% in males and 4.2% in females. The phenotypic antimicrobial resistance pattern of the 5 MRSA isolates from food handlers revealed that all (100%) MRSA isolates exhibited resistance to Cefoxitin and Penicillin G. Conversely, 100% of the isolates were sensitive to Ceftaroline and Linezolid. The results of the current study suggest that raw food products may have been contaminated with MDR MRSA strains which could be a potential public health risk. Moreover, these findings unequivocally show the need for enhanced hygiene standards to minimize the risk of occupational and food-borne illness associated with handling and/or consuming raw animal food products harboring MRSA.

Effect of Adding Essential Oils and Organic Acids on Shelf Life of Chicken Sausage

One such common chicken meat product consumed and relished throughout the world is sausage. The present paper investigated the effect of basil essential oil and acetic acid when added separately or together in preserving raw chicken sausage during storage at 4°C and -18°C. Also, to determine the effects of basil essential oil and acetic acid on Staphylococcus aureus and Salmonella typhimurium to produce safe and healthy chicken sausage. Beside evaluation of microbiological status, physico chemical tests relevant as chicken sausage quality indicators (pH, total volatile basic nitrogen and thiobarbituric acid), as well as sensory evaluation of the studied samples were performed. Refrigerated and freezing storage studies revealed that pH, TVN and TBA values of control were significantly higher than basil EO and acetic acid treated samples during storage period. Microbial count of basil EO and acetic acid incorporated chicken sausage samples were significantly lower than control and remained well below the permissible limit of fresh chicken meat products. The best effect was at all when adding basil oil 0.3% with acetic acid 2%, where the pH, TVN, TBA and APC values were the lowest on day 15 of storage at 4°C and day 21 of storage at -18°C. The effective combination of basil EO with acetic acid could appear as an attractive alternative for chicken sausage industry resulted in improving microbial safety and extending the shelf-life during refrigeration (4°C) and freezing storage (-18°C). So, the previously mentioned EO and organic acid can be used for chicken sausage preservation as efficient, safe, and cost-effective preservatives.

Two trichinellosis outbreaks in Serbia - challenging diagnosis due to a potential co-infection with Toxocara spp.

In Serbia, in most cases, small family outbreaks of trichinellosis occur due to the consumption of untested infected meat from domestic pigs that are raised and slaughtered in the backyards of small individual farms. The aim of this study is to present data regarding 24 patients involved in two outbreaks that occurred in two neighbouring districts in Serbia during a closely related period of time in August 2014. The source of infection in the first outbreak was undercooked pork, while raw pork sausages caused the second outbreak. Meat samples and sausages were Trichinella spp. positive by artificial digestion. With the aim to obtain a second opinion and validate the serological findings discovered at the Public Health Institute Nis, all samples were sent to the National Reference Laboratory for Trichinellosis, INEP. Serodiagnosis showed that 21 persons were positive (87.5%) and three (12.5%) were negative for anti-Trichinella antibodies, while 15 patients fulfilled the trichinellosis case definition. Western blot analysis (using an epitope unique for the muscle larvae stage of the Trichinella genus) confirmed the diagnosis of trichinellosis in five patients. Six patients also had specific antibodies against Toxocara canis (T. canis). Due to the fact that in endemic foci in Serbia there is the presence of Trichinella spiralis and T. canis and that these two infections could be asymptomatic, we consider that trichinellosis cases were irrefutably proven. The dilemma about the existence of co-infection with T. canis remained open due to the lack of clinical findings.

Autochthonous fungi are central components in microbial community structure in raw fermented sausages.

SummaryRaw meat sausage represents a unique ecological niche rich in nutrients for microbial consumption, making it particularly vulnerable to microbial spoilage. Starter cultures are applied to improve product stability and safety as well as flavour characteristics. However, the influence of starter cultures on microbial community assembly and succession throughout the fermentation process is largely unknown. In particular the effect on the fungal community has not yet been explored. We evaluate the microbiological status of four different raw meat sausages using high‐throughput 16S rRNA gene and ITS2 gene sequencing. The objective was to study temporal changes of microbial composition during the fermentation process and to identify potential keystone species that play an important role within the microbial community. Our results suggest that fungi assigned to the species Debaryomyces hansenii and Alternaria alternata play a key role in microbial community dynamics during fermentation. In addition, bacteria related to the starter culture Lactobacillus sakei and the spoilage‐associated genera Acinetobacter, Pseudomonas and Psychrobacter are central components of the microbial ecosystem in raw fermented sausages. Elucidating the exact role and interactions of these microorganisms has the potential to have direct impacts on the quality and safety of fermented foods.

Chemical quality parameters (water, protein, fat, NaCl ash and nitrites) in fermented sausage with the addition of Yersinia enterocolitica

The connection between diet and health was known to the oldest civilizations. Meat processing has influenced the increase of meat consumption, protein utilization and its energy value. Fermented sausages which are prepared in a safe way are rich in animal proteins and are an important part of the diet. Meat and adipose tissue are the basic ingredients in the production of fermented sausages, along with spices and salts, and other additives depending on the specifics of the product. Ripening is a process that separates raw sausages from all other types of sausages, and the quality of raw materials and their treatment directly affects the quality of the finished product, because the process of fermented sausage production is dominated by biological and biochemical processes. Different types of foods can cause food-borne illnesses, one of which is zoonotic yersiniosis caused by Yersinia enterocolitica. Due to the importance of Yersinia in meat, the European Food Safety Authority (EFSA) recommended that in addition to controlling the presence of Salmonella, it is mandatory to examine pork carcasses for the presence of Y. enterocolitica.

Microbiological parameters of the air environment in the drying chambers of raw smoked sausage products after UV irradiation and ozonation

The paper presents the results of a study of the effectiveness of UV irradiation and ozonation sources in order to reduce bacterial contamination of the air environment in the drying chambers of raw smoked sausages. With prolonged maturation of raw smoked sausage products, signs of oiling and mold formation of the surface of the loaves are quite often noted. Such spoilage in raw smoked sausages usually occurs when the microbial contamination of the air environment increases in the drying chambers, where the loaves are kept at a temperature of (11-13) ±2 ° C for 20-23 days. It was treatment with UV rays in the chambers for 30 and 60 minutes reduces found that the total bacterial contamination by 23.9 – 68.4 %, with micromycete spores-by 9.7- 18.6 %. The use of the OZUF source for the same time reduces bacterial contamination by 67.7 – 78.7 %, mold spores-by 35.0 – 76.2 %. The efficiency of air treatment with the help of OZUF was higher by 11.5-14.0 % compared to the UV irradiator.

Using lingonberries in the production of meat products

The article describes the solution to the problem of expanding the range of meat products with the addition of plant-based ingredients of a functional orientation with a reduced caloric content. The research was carried out on experimental samples of raw smoked sausages, for which original recipes were developed. The study is aimed at studying the effect of a plant food additive on the nutritional value of a meat product, namely, energy, biological and organoleptic values. For this purpose, the content of the mass fraction of moisture, fat and vitamin C in the finished product was determined.

Effect of Cooking Oil on the Fatty Acid Profile of Beef Sausage Fortified with Edible Deboned Meat Waste.

Application of cooking oil during thermal processing can influence the nutritional qualities of meat products during consumption. This study determined the effect of frying with sunflower and olive oil on the fatty acid profile of sausage fortified with edible meat waste (EMW) as a fat replacer was evaluated. Fresh beef sausages were formulated in ratios of 30% lean meat (LM) and 70% EMW, 50% LM and 50% EMW, and 90% LM and 10% fat (control) and designated as T1, T2, and T3, respectively. The proximate analysis results revealed significant differences (P < 0.05) in fat, fat free dry matter (FFDM), and moisture contents across the treatment. Fresh beef sausage fortified with 70% EMW had the highest fat contents (25.7 ± 0.83%) while those fortified with 10% fat (T3) had the highest FFDM (55.85 ± 0.57%) and moisture content (69.15 ± 0.62) compared to other treatments. In addition, among individual saturated fatty acids, beef sausage fortified with 50% meat wastes (T1) revealed significantly higher palmitic acid (31.06 ± 0.13), stearic acid (22.52 ± 0.29), myristic acid (3.84 ± 0.05), and lauric acid (0.04 ± 0.05) and the lowest margaric (0.98 ± 0.02) contents as compared to treatments T2 and T3. Also, beef sausage containing 10% fat showed the lowest (P < 0.05) saturated fatty acid (SFA) and higher monounsaturated (MUFA), polyunsaturated fatty acid (PUFA), n-6, n-3, PUFA : SFA, PUFA/MUFA, n-6/n-3, and desaturase indexes (DI) compared to treatments T1 and T2. Frying with sunflower oil significantly increased PUFA, n-6, n-6/n-3, and desaturase indexes and lowered SFA, n-3, and PUFA/SFA compared to frying with olive oil. In relation to raw beef sausage, frying with oil substantially increased the amount of MUFA, PUFA, n-6, and PUFA/SFA but reduced SFA content across the treatments.

Reprint of: Survival of Trichinella spiralis in cured meat products

Processing of meat is one possible approach to control meat-borne parasites. Processing methods such as freezing, cooking and irradiation are recommended for the control of Trichinella in pork, horse or game meat if specific technical conditions are fulfilled. Curing is a widely used preservation process influencing product characteristics such as shelf life, food safety, and taste. As curing methods are characterized by high parameter variability and predictions about inactivation of parasitic stages in raw meat products are difficult, curing and smoking are not recommended for Trichinella control.The objective of this study was to investigate the survival of T. spiralis in cured raw sausages taking into account water activity (aw-value), pH value, temperature, and time. For this purpose, four different types of sausage (Knackwurst, vacuum packed Knackwurst, short ripened salami, long ripened salami) were produced using T. spiralis infested batter. After production, the sausages were stored at product specific conditions for up to 35 days. During storage, pH value and aw-value of the sausages were monitored over time. Further, sausages of each type were digested using the magnetic stirrer method and the viability of the isolated larvae was assessed using a previously published larval motility test as a proxy for viability and infectivity of Trichinella larvae. In this context, we also introduce a three-level rated infectivity score (RIS) with a clear categorization scheme allowing the assessment of the infectivity of larvae.Based on the RIS, larvae isolated from the salamis were regarded as potentially infective until day 2 (short ripened salami) or day 3 (long ripened salami) post ripening, whereas in Knackwurst, potentially infective larvae were still found by day 8 post ripening. In contrast potentially infective larvae were detected in vacuum-packed Knackwurst until day 24 post ripening. Finally, using the RIS approach, data from previously published studies were collected and subjected to a correlation analysis to identify matrix factors linked to short Trichinella inactivation times.

Prevalence, Antibiogram and Genetic Characterization of Listeria monocytogenes from Food Products in Egypt.

World Health Organization classified Listeria monocytogenes as a major notable foodborne pathogen associated with high mortality and hospitalization. The study reports the prevalence, antibiogram, virulence determination and genetic characterization of L. monocytogenes from different food products. A total of 250 food samples, fifty samples each from raw milk, ice cream, minced meat, fish fillet and sausage were collected from the Menoufiya governorate in Egypt. L. monocytogenes was detected in 17 (6.8%) of the tested food samples including minced meat (14%), fish fillet (8%), sausage (6%) and raw milk (6%). The antimicrobial susceptibility assay of 17 L. monocytogenes isolates against seventeen antibiotics belonging to eight antibiotics classes revealed a high susceptibility to norfloxacin (82.3%), amoxicillin-clavulanic acid (76.4%), cefotaxime (70.5%), erythromycin (64.6%), amoxicillin (64.6%), gentamicin (58.7%) and vancomycin (58.7%). While, high resistance was observed against oxytetracycline (76.4%), trimethoprim-sulfamethoxazole (76.4%), chloramphenicol (70.5%), doxycycline (64.6%), levofloxacin (41.2%) and azithromycin (41.2%). Of note, all L. monocytogenes isolates were multidrug-resistant. The multiplex PCR successfully amplified L. monocytogenes in all tested isolates. Screening of the five virulence-related genes revealed the hlyA and iap as the most prevalent genes followed by actA gene, however, the inlA and prfA genes were not detected in any of the studied isolates. The partial 16S rRNA gene sequencing of three L. monocytogenes isolates showed a high nucleotide similarity (99.1–99.8%) between the study isolates and various global clones, and phylogenetic analysis clustered these L. monocytogenes strains with other Listeria species including L. welshimeri, L. seeligeri and L. innocua. This study demonstrates the impact of L. monocytogenes as a major contaminant of various food products and suggests more attention to the awareness and hygienic measures in the food industry.

Effects of freezing temperatures and storage times on the quality and safety of raw turkey meat and sausage products

In this study, the effect of frozen storage of turkey meat on the processing properties into raw sausages was investigated. For this purpose, meat from the Musculus pectoralis of male turkeys was frozen in 3 independent runs for 12 and 24 wk at −18°C and −80°C. After thawing, the meat was examined physicochemically and microbiologically and processed into raw sausages. The sausages were examined on d 0, 7, 14, 21, and 28 of storage. The parameters L*, a*, b*, pH-value and aw-value did not show any relevant significances between the experimental groups. The analysis of TBARS of the sausages made from frozen meat showed significantly higher values on d 14 and 28 compared to the unfrozen control group. Frozen storage also reduced the growth of Pseudomonas spp. and Enterobacteriaceae.

Изучение микробной популяции фаршей сырокопчёных колбас с помощью высокопроизводительного секвенирования

Изучение микробной популяции фаршей сырокопчёных колбас с помощью высокопроизводительного секвенирования

Milk Ingredients in Meat Products: Can Autoclaving and In Vitro Gastroduodenal Digestion Mitigate Their IgE-Binding Capacity?

The food industry commonly uses milk ingredients as technological aids in an uncounted number of products. On the other hand, milk contains allergenic proteins causing adverse allergic reactions in sensitized/allergic individuals. This work intends to evaluate the effect of autoclaving and in vitro digestion on the allergenicity of milk proteins incurred in meat products. Protein profiles of raw and autoclaved sausages without and with the addition of 10% of milk protein concentrates were analyzed by gel electrophoresis and liquid chromatography–mass spectrometry. Additionally, residual IgE-reactivity was evaluated by immunoblot analysis using pooled sera of cow’s-milk-allergic individuals followed by bioinformatic analysis. Results showed that autoclaving led to an increase in protein fragmentation (higher number of short peptides) and consequently to a higher digestion rate, that was found to be more pronounced in β-casein. The IgE-binding capacity of milk proteins seems to be reduced after autoclaving prior to digestion, with a residual reactivity in caseins, but was eliminated following digestion. This study highlights the importance of autoclaving as a processing strategy to produce hypoallergenic formulas.

Study of changes in active acidity (ph) in sausages

Uncooked smoked sausages stand out among sausages due to sophisticated production technology. The main production processes are salting, fermentation and drying. The drying process is accompanied by the most complex processes: biochemical, physicochemical, changes in microflora, as a result of which the consistency, taste, color and aroma are formed, characteristic of raw smoked sausages. The article presents the results of studies of the influence of starter cultures on the quality indicators of raw smoked sausages. Two formulations of raw smoked sausages are proposed, in the production of which starter cultures are used, a study of changes in such indicators as water activity, active acidity, organoleptic indicators of the finished product were carried out.

The use of lentil proteins in the technology of production of raw smoked sausages

On the basis of the obtained research results, it was concluded that it is advisable to use lentil proteins in the technology for the production of raw smoked sausages. A model minced meat has been developed and the effect of lentil proteins on the functional, technological, physicochemical properties of the model minced meat has been studied. When lentil proteins are added, a decrease in moisture-binding and water-retaining capacities is noticeable, which is a positive side in the technology for the production of raw smoked sausages. A more active development of the starting microflora is observed as compared to the control as a result of the appearance of an additional nutrient medium in the form of plant polysaccharides. As a consequence, a rapid and uniform decrease in the pH of minced meat can lead to a decrease in the amount of “wild microflora” as a result of an intensive accumulation of lactic acid. Lowering the pH to the isoelectric point of the protein will allow the sausages to dry quickly.

Occurrence, antimicrobial resistance, serotyping and virulence genes of Listeria monocytogenes isolated from foods

Listeria monocytogenes is a pathogen contaminated food, it is the cause of listeriosis worldwide. The aims of this study were to investigate the occurrence, antimicrobial resistance, serotyping and virulence genes of L. monocytogenes isolated from foods in Meknes city of Morocco. From June 2017 to May 2018, 520 food samples were randomly collected from a traditional market and two overcrowded popular neighborhoods (Lahdim and Hamria) and subjected to the detection of L. monocytogenes. Then, the antimicrobial susceptibility of the isolated strains were evaluated using the standard disk diffusion method and the determination of serotypes and virulence genes was performed by PCR. The results showed the detection of L. monocytogenes in fifteen (2.9%) of 520 samples, including three (5.7%) isolates in traditional whey, raw minced meat and raw sausage, two (3.8%) in raw milk and one (1.9%) in smen (traditional butter), raw bovine meat, raw poultry meat and raw fish, while salads and rayeb (traditional coagulated milk) were not contaminated. Among the fifteen isolated L. monocytogenes, nine (60%) belonged to the serogroup (1/2a, 1/2c, 3a and 3c), two (13.3%) belonged to the serogroup (1/2b, 3b, 4b and 4d) and four (26.6%) do not belong to any studied serogroup. Furthermore, fifteen (100%) isolates showed the presence of actA gene, fourteen (93.3%) harbored hlyA, prfA and plcB genes, thirteen (86.7%) carried inlA and inlC genes and twelve (80%) showed inlJ gene. The antimicrobial susceptibility analysis showed that the isolated strains were more resistant to amoxicillin/clavulanic acid (67.0%), erythromycin (60.0%), sulphamethoxazole (40.0%), ampicillin and sulphamethoxazole/trimethoprim (33.0%) and tetracycline (20.0%). Furthermore, 66.7% (10/15) were multidrug-resistant. From this study, we can conclude that foods marketed in Meknes city were contaminated by multidrug-resistant strains of L. monocytogenes harboring virulence genes, which may cause a serious risk to public health.

Influence of fermentation temperature on in situ heteropolysaccharide formation (Lactobacillus plantarum TMW 1.1478) and texture properties of raw sausages.

This study puts a focus on the influence of microbial in situ heteropolysaccharide (HePS) formation on the quality of raw fermented sausages (salami). Since exopolysaccharide‐production is often triggered by sub‐optimal growth conditions, the influence of different fermentation temperatures was also investigated. For this reason, the sausage batter was inoculated with (Lactobacillus plantarum TMW 1.1478) or without (L. sakei TMW 1.2037; control) a HePS‐producing starter culture (inoculation concentration ~108 CFU/g), and the sausages fermented at either 10, 16, or 24°C (7 days), followed by a drying period at 14°C until the final weight loss of 31% was reached. Microbial growth, pH, and weight loss development were monitored and the products further characterized using texture profile analysis and a sensory test. HePS in the salami matrix were determined using confocal laser scanning microscopy and a semi‐quantitative data interpretation approach. Sausages containing L. plantarum were found to be significantly (p < .05) softer compared with control samples, which was also confirmed in the sensory analysis. The different fermentation temperatures had an influence on the drying speed. Here, sausages produced with L. plantarum needed more time to reach the final weight loss of 31% as compared to control samples, which could be attributed to the presence of exopolysaccharides in the matrix (p < .05). Using HePS‐forming starter cultures in raw fermented sausage manufacturing can lead to products with a softer texture (undesired in Europe) depending on the strain and processing conditions used, highlighting the importance of a suitable starter culture selection in food processing.

Control of Raw Pork Liver Sausage Production Can Reduce the Prevalence of HEV Infection.

After an acute hepatitis E (HEV) outbreak in Southern Switzerland, in January 2017 the local public health authorities started an active program of food chain control and public education. In this retrospective study, we analysed all laboratory-confirmed acute cases of HEV infection diagnosed between 2014 and 2020. In the period before the public health intervention, the number of cases increased steadily from 2014 (4 of 40 tests, 10%) reaching a peak in the last quarter of 2016 (42 of 285 tests, 14.7 %). Afterwards, the number of positive cases decreased steadily, reaching its lowest value (0.3%) in the second quarter of 2019. There was a statistically significant difference between the frequency of positive cases and period of testing, i.e., before and after the introduction of the public health interventions. Our study shows that active public health measures to control sausages containing raw pork liver can reduce the prevalence of HEV infection.

Technological Aspects of the Use of Lentil Proteins in the Production of Raw Smoked Sausages

Plant proteins are widely used in the production technology of sausage products. They are used to improve the functional and technological properties of ground sausage and increase the yield of finished products. The article presents the technical aspects of the use of lentil proteins in the production of raw smoked sausages. The changes in the pH value of minced meat and sausage and the speed of maturation and drying are evaluated and justified. The results of histological analysis, organolepti

Identification of Salmonella spp., Listeria monocytogenes, and indicator microorganisms in commercialized raw meats and fresh sausages from Uruguaiana, Rio Grande do Sul, Brazil

ABSTRACT: This study evaluated the sanitary hygienic quality and the presence of pathogenic microorganisms in raw meats and fresh sausages marketed in the city of Uruguaiana, Rio Grande do Sul (RS), Brazil. We analyzed 238 samples of fresh sausages, beef, pork, and chicken from 18 commercial establishments (butchers, supermarkets, and groceries). Samples were subjected to enumerate hygiene indicator microorganisms (mesophilic aerobes and enterobacteria) and detection of Salmonella spp. and Listeria monocytogenes. The mean counts of mesophilic aerobes and enterobacteria were 5.09 and 3.54 log CFU/g, respectively. Beef samples presented the highest frequency of Salmonella spp. (7.93%) and fresh sausages present the highest frequency of L. monocytogenes (19.04%). Among the analyzed samples, 43.70% did not comply with the microbiological parameters established by the Brazilian Ministry of Health. The presence of Salmonella spp. and L. monocytogenes in different samples and commercial establishments demonstrate the failures of good manufacturing practices in industrial environmental and retails points and the need to train food handlers to reduce the exposure of consumers to potential risks.