Consumption Of Sausages Research Articles

MUDANÇA DO PADRÃO E COMPORTAMENTO ALIMENTAR DE TRABALHADORES DA ÁREA DA SAÚDE EM UM HOSPITAL PÚBLICO FRENTE À PANDEMIA DE COVID-19

OBJECTIVE: Identify changes in the eating pattern and behavior of health professionals faced with the COVID-19 pandemic. METHODS: This is a field study, quantitative, descriptive, and exploratory, with a sample composed of 23 health professionals from different categories working in the Intensive Care and Emergency sector. The collection instrument consisted of an electronic questionnaire with objective questions, structured in four parts: Personal Information, Eating Habits and Food Frequency Questionnaire, Life Habits, Self-Assessment and Body Image. RESULTS: In total, 8.7% of the participants did not change their diet after the pandemic began, 13% reported increased consumption of homemade meals and natural foods, 39.1% increased the number of meals eaten outside the home, and 52.2% increased their consumption of ready meals, fast food, and delivery. The following groups stand out: reduced consumption of salad and cooked vegetables, legumes and oilseeds; maintenance in the consumption of meat and eggs, sweets, and tubers; and increased consumption of dairy products, fried foods, and sausages. In the Physical Activity category, the majority of participants (43.5%) claim to have stopped or reduced their practice. In the Alcohol Consumption category, 52.2% reported maintaining their habits, and 39.1% claimed to have increased or started alcohol consumption. In addition, 52.2% perceived weight gain and 56.5% presented worsening eating habits during the pandemic. CONCLUSION: The dietary profile and lifestyle habits being established are an important risk factor for the development of obesity, heart disease, diabetes, and high blood pressure, all of which are related to complications from COVID-19.

DESAIN KEBIJAKAN PEMASARAN SOSIS DAGING AYAM EDIBLE CASING MENUJU INDUSTRI 4.0 DENGAN MENGGUNAKAN INTERPRETATIVE STRUCTURAL MODELLING

Consumption of breakfast sausage by people of Indonesia has increased about 4.46% per year. Kind of consumed breakfast sausage is chicken breakfast sausage. This research aims to design the marketing policy of edible casing chicken breakfast sausage toward industry 4.0. Design of marketing policy is based on six key elements, namely purpose, product, obstacle, institution, marketing, and technology. Method of this research uses Interpretative Structural Modelling (ISM) supported by Software ISM Profesional 2.0. Results of this research indicate that the design of marketing policy of edible casing chicken breakfast sausage toward industry 4.0 is based on six following key elements. (1) Element of purpose emphasizes the fulfilment of marketing authorization requirement and halal certification. (2) Element of product emphasizes the labelled package in accordance with the marketing authorization and the impressively-labelled package. (3) Element of obstacle emphasizes the preparation of skilled human resource. (4) Element of institution emphasizes the National Agency of Drug and Food Control as authority that issues marketing authorization and the Ministry of Religion as authority that issues halal certification. (5) Element of marketing emphasizes the marketing system of online advertisement and the advertisement system of electronic media. (6) Element of technology emphasizes the preparation of online data storage system.

Occurrence of hepatitis E virus (HEV) in Calabrian wild boars

Hepatitis E virus (HEV) is an emerging pathogen in industrialized countries. HEV infections in humans are mainly related to the HEV-3 genotype, predominant in Europe and widespread in wild boars' food products. However, there are little relevant data around HEV prevalence in wild boars, although they are considered the main HEV reservoir and used for typical food products such as liver sausages. Our study aimed to assess HEV occurrence and genetic variability in Calabrian wild boars hunted in the central and ionic area of Catanzaro's province. A total of 86 wild boar liver samples were analyzed showing an overall HEV RNA prevalence of 26.7% (23/86). All positive samples were characterized molecularly as genotype 3 and predicted as HEV-3c subtype despite the shortness of fragment employed for the molecular analysis. This data is in line with previous studies conducted in Europe highlighting the public health concern of these results.Biomolecular methods performed in our study detected only the HEV RNA positivity of analyzed samples without information about the virus viability. Consequently, it is not possible to fully estimate the risk related to the consumption of wild boar's liver sausages or wild boar meat products. Our results highlight the need for further studies in order to investigate the virus viability and to link wild boar's meat consumption with HEV human seroprevalence in Italian regions (Abruzzo, Lazio, Campania and Calabria) where typical wild boar's products are consumed. In this way, the Competent Authorities could perform a complete risk assessment, implement risk management and establish proper measures to ensure the public health and prevent relative human disease.

Trichinellosis in Serbia has become a rare event - one outbreak with pulmonary complications.

An outbreak of trichinellosis occurred in Stari Banovci, a settlement in the municipality of Stara Pazova, Srem, Republic of Serbia, in March-April 2019. A total of 28 persons were exposed and trichinellosis was confirmed in 24 of them. This outbreak involved members of eight families, their relatives and friends. The infection, due to Trichinella spiralis (Owen, 1835), was associated with consumption of pork sausages procured in a local butcher's shop. The trace-back study revealed that the meat originated from swine that was raised on a small farm belonging to the owner of the shop, who did not have permission from the Veterinary Directorate for slaughtering animals and who put on the market sausages prepared from uninspected meat. Trichinellosis was accompanied by typical clinical symptoms. However, the unusual occurrence of high percentage of pulmonary complications was noticed. The description of this outbreak indicates that medical practitioners should initiate treatment immediately in cases of high suspicion of trichinellosis, even if the serology is negative, to prevent the complications of the disease. In spite of significant achievements in the control of Trichinella infection among domestic pigs and humans in the last 10 years, it is obvious that such cases of breeding animals under inappropriate conditions, slaughtering them without approval and placing uninspected pork on the market represent a source of sporadic outbreaks in Serbia.

Changes in dietary patterns during social distancing due to the COVID-19 pandemic

Objectives : to evaluate changes in dietary patterns, after the social isolation decree, of Brazilians living in the state of São Paulo, Brazil. Methods : an online questionnaire self-filled was applied in 2020, with questions about socioeconomic and demographic issues, food consumption, and perception before and after the quarantine decree. Were included people 18 years or more, residents in Sao Paulo, who answered the questionnaire. Confidence intervals of proportions were estimated. Associations were initially investigated through Chi-square or exact Fisher test, and those with a P-value below 0.2 were further investigated through logistic regression or multinomial logistic regression. Associations with a P-value below 0.05 were considered significant. Results : 174 people participated in the research. It was observed two different patterns, people who decreased or increased the consumption of candies, soda, industrialized juice, fried food, industrialized snacks, instant noodles, stuffed cookie, fruits, vegetables, and alcohol. When the socioeconomic level raised, the consumption of fried food increased; as the age raised, the consumption of vegetables decreased, and as the age and the income decreased, there was a rise in physical activity level, and higher educational level was associated with higher consumption of sausages, as revealed by the multinomial logistic regression. Conclusions : the social isolation after the quarantine decree led the participants to change their food routine, which can lead to health consequences long-term.

Animal product consumption habits of university students: Suluova Vocational School

The aim of this study is to determine the animal product consumption habits of associate degree students at Amasya University Suluova Vocational School. For this purpose, a face-to-face survey was conducted with a total of 285 students, which 159 students from the Veterinary Department and 126 students from the Property Protection and Security Department, between January and March 2020. When the opinions of the students about the food groups were evaluated, it was observed that 71.2% of them thought that the animal-based foods were healthier and 94.7% thought that the products of animal origin had a better protein quality. Furthermore, it was determined that the majority of the students (42.5%) were consuming foods of animal origin because they were healthy. When the animal-based food consumption frequency of the participants was examined, it was seen that those who consumed cheese (37.9%) and eggs (31.2%) every day were in the majority. While most of the participants consumed yoghurt (25.8%), ayran (26.4%), chicken meat (26.3%) and sausage (28.4%) 1-2 times a week, it was found that consumption of beef-veal (30.2%), lamb-mutton (39.6%), fish (48.8%), salami (21.4%) and sausage (29.5%) was rare. Moreover, 25.8% of the participants did not consume butter, 72.3% did not consume turkey meat and 51.9% did not consume pastrami at all. It was found that the majority of university students did not consider any of the criteria of taste, price, brand, quality, hygiene, ease of preparation, smell-color and personal health when buying red and white meat. Finally, when the participants were examined in terms of their milk consumption preferences, it was seen that the majority (47.4%) preferred street milk.

Analysis of a Trichinellosis Outbreak in Poland after Consumption of Sausage Made of Wild Boar Meat

An outbreak of trichinellosis due to the consumption of sausage made from wild boar meat unexamined for the presence of Trichinella spp. was reported in Poland in December 2020. The outbreak affected eight people. Examination of the sausages made of wild boar meat collected during epidemiological investigation indicated a high level of Trichinella spp. Larvae per gram (>30 lpg) and therefore the threat of an infection in humans after consumption of such product was significant. Over the years, the main source of trichinellosis in Poland has been wild boar meat, and the majority of trichinellosis cases were related to the consumption of traditional raw meat products such as Polish sausage. Taking this into account, there is the need for better education of consumers in the Trichinella spp. endemic regions and among cultures consuming traditional raw meat products.

The study of the intensification of technological parameters of the sausage production process

One of the sources of sodium are meat products. Increased consumption of meat products and sodium intake leads to serious health problems. The task of reducing the dosage of sodium chloride in minced meat needs to be addressed. The partial replacement of table salt with sea salt will reduce the sodium concentration in products to 20%. It is established that this modification increases the moisture-binding properties of minced meat and lowers the dosage of salt in the mass of raw meat, which will reduce the level of harm to the body due to excessive consumption of sausages. It is proposed to introduce a bacterial preparation based on the strain Staphylococcus carnosus, which will reduce the amount of sodium nitrite in the finished products. Technology has been developed to regulate the composition of microelements in meat products by enriching them with a kelp extract. It was found that changes in the composition of minced meat can adversely affect the taste and physicochemical properties of the product, which is confirmed by expert studies. As a result of laboratory studies, it was found that a partial change of salt in the sea helps to improve the stability and physicochemical quality of minced meat (active acidity, water activity, moisture retention, and shear stress). According to the research results, the recipe of sausages recommended for implementation at the enterprises of the meat processing industry of Ukraine has been developed.

Effect of Hepatitis E Virus RNA Universal Blood Donor Screening, Catalonia, Spain, 2017‒2020.

Hepatitis E virus (HEV) is the major cause of acute viral hepatitis in several countries in Europe. HEV is acquired mainly by consumption of contaminated pork but can also be transmitted through blood transfusion. HEV infection is usually self-limited but can become persistent in immunocompromised persons. During the first 30 months of HEV RNA universal screening of blood donations in Catalonia, Spain, we identified 151 HEV RNA–positive donations (1/4,341 blood donations). Most infected donors reported consumption of pates and sausages, and 58% were negative for HEV IgM and IgG. All HEV isolates belonged to genotype 3. All infected donors spontaneously resolved the infection, and no neurologic symptoms and reinfections were observed after 1 year of follow-up. Since the implementation of HEV RNA universal screening, no new cases of transfusion-transmitted HEV infection were reported. Our data indicate HEV screening of blood donations provides safer blood for all recipients, especially for immunosuppressed persons.

Migrated and Impacted Foreign Body of Retropharyngeal Space: A Case Report.

Foreign body upper aerodigestive tract is a common presentation but foreign body migrating into retropharyngeal space is not only uncommon, but its management also differs and is challenging too. Here we present a case of a foreign body migrating into the retropharyngeal space which was removed intraorally. A 28- year old male patient presented with complaints of pain while swallowing following consumption of sausage and pork two days earlier to the onset of symptoms. X-Ray Neck AP and lateral view were done which revealed a thin metallic foreign body at the level of the T4 vertebra. Upper gastrointestinal endoscopy and rigid esophagoscopy were done in which a foreign body was not visualized in the esophageal lumen. NCCT neck was done which gave precise location and was removed intraorally with the patient in Rose position. A repeat x-ray was done on the 5th day which revealed no foreign body, the patient was discharged on the 7th day. Although the upper aerodigestive tract foreign body is common, foreign body migrating to the posterior pharyngeal wall or into the retropharyngeal space is not common and it is difficult to remove a migrated foreign body many cases requiring open procedures, thoracoscopy, thoracotomy.

Maternal dietary patterns during pregnancy and exposure to persistent endocrine disrupting chemicals in two European birth cohorts

Food consumption, particularly of animal-based products, is considered the most important contributor to persistent endocrine disrupting chemical (EDC) exposure. This study aims to describe the association between maternal diet during pregnancy and exposure to persistent EDCs using dietary pattern analysis. This study is based on subsamples of the Avon Longitudinal Study of Parents and Children (ALSPAC) (N=422) and the Norwegian Mother, Father, and Child Cohort Study (MoBa) (N=276) which uses data from the Medical Birth Registry of Norway (MBRN). Women in both studies completed food frequency questionnaires (FFQs) during pregnancy, from which consumption data were categorized into 38 aggregated food groups. Maternal blood samples were collected during pregnancy and concentrations of perfluoroalkyl substances (PFAS), polychlorinated biphenyls (PCBs), and organochlorine pesticides (OCPs) in serum/plasma were measured. Dietary patterns were identified using reduced rank regression, with blood EDC concentrations as response variables. Within ALSPAC, all patterns (PFAS, PCB, and OCP) were characterized by high consumption of meat, poultry, white fish, and biscuits. In MoBa, high consumption of sausages and burgers (representing processed meats), pasta, and chocolate bars characterized PCB and OCP dietary patterns, while high consumption of cheese characterized the PFAS pattern. Across both cohorts, PFAS patterns were characterized by high consumption of cheese, PCB patterns by high consumption of rice, and OCP patterns by poultry. Dietary patterns explained between 8 and 20% of the variation in serum EDC concentrations, with explained variance being the highest for PCBs in both cohorts. In conclusion, dietary patterns high in animal-based products appear to be associated with persistent EDC concentrations among pregnant women. Diet explains more variation in PCB concentrations than for other persistent EDC classes.

Lifestyle Factors Influencing Dietary Patterns of University Professors.

The objectives of this study are to identify eating patterns of university professors and to assess the relationships among sociodemographic factors in relation to lifestyle and physical activity. It is a cross-sectional, descriptive-correlational, and observational study with a representative sample of 127 educators, which covers almost the total population of university professors belonging to one of the campuses of the University of Granada (Spain). Two eating patterns were identified a posteriori through explanatory factor analysis: a Western pattern characterised by the consumption of dairy products, eggs, meat, sausages, refined oils, and butter, sugar, processed baked goods, and sugar-containing beverages and alcoholic drinks, and a Mediterranean pattern based on olive oil, fish, fruits, nuts, vegetables, pulses, cereals, and honey, which explain the 20.102 and 17.411 of variance, respectively. Significant differences are observed between the two genders with respect to anthropometric characteristics (weight and size, p < 0.001 in both cases) and to nutritional status (p = 0.011). Origin (p = 0.022) and level of physical activity (p = 0.010) were significantly related to adherence to a Western diet pattern. In the case of the Mediterranean diet pattern, significant differences are observed according to the professors’ type of bachelor’s degree (p = 0.37). This study provides evidence on factors having an impact on adherence to eating patterns of professors of the University of Granada, and it suggests that programmes addressed to such groups should be developed to promote health.

On Using Wild Berries in the Production of Sausages

The production of sausages in Russia has been always in high demand. The guarantee of providing the Russian Federation population with high quality food products that meet all the requirements of food safety and healthy nutrition is a priority direction of the state policy in regards to Russian citizens. The aim of the animal and poultry meat processing industry is the production of food that provides the human diet with proteins of animal origin [1]. Products must always be of high quality and in the required quantities. In the people’s diet, the consumption of sausages occupies one of their priority positions, yielding in demand only to dairy products, bakery products, vegetables and fruits. Increasing the range of products and expanding the spices composition of sausages remains one of the most important tasks not only for the meat processing industry, but also for the food industry in general. The introduction of new food additives into the recipe of traditional sausages, such as dried or fresh wild berries, can help to solve this problem. The use of new food additives for the production of sausages will not only enrich the product assortment, but also change the nutritional value of products. Wild berries are rich in vitamins, trace elements, antioxidant properties and have low calorie content.

Food consumption changes among teachers during the COVID-19 pandemic.

The present study aimed to analyze changes in food consumption among teachers of state schools in Minas Gerais in the context of the pandemic of coronavirus disease 2019 (COVID-19). This is a cross-sectional study of teachers at elementary, middle, and high schools in Minas Gerais. An online questionnaire was made available to all participants through the Google Forms platform. For the analysis, sociodemographic, economic, occupational profile, health conditions, and behavioral/habitual variables were used. Food consumption was assessed through the weekly frequency of eating foods considered healthy and unhealthy before and during the pandemic. The changes observed in the frequency were classified as: decreased intake, no change in intake, and increased intake during the pandemic. Statistical analysis was performed using bivariate and multiple analysis using the Multinomial Logistics Regression model. The data were tabulated with the aid of the Statistical Package for Social Sciences (SPSS), version 18.0. A total of 15,641 teachers participated in this study, with an average age of 42.96 (±9.27) years, and most of them were female (81.9%). During the pandemic, approximately 40% reported altered sleep quality and alcohol consumption, and lack of physical activity with 60.4% of the professionals categorized as overweight. During this period, there was an increase in the consumption of sweets (19.5%), soft drinks (13.3%), sausages (12.0%), frozen foods (8.9%), salty foods (6.3%), vegetables (13.1%), fruits (12.6%), and wholegrain products (8.3%). In the regression analysis, several factors were found to be associated with changes in teachers’ food consumption in a bidirectional way when associated with variables related to sociodemographic characteristics, occupational profile, general health, and lifestyle.

Eating habits among the Omsk Oblast population and poor nutrition in association with cardiovascular diseases according to the ESSE-RF2 study

Aim. To assess the prevalence of eating habits among the Omsk Oblast population and their association with cardiovascular diseases (CVDs) according to the ESSERF2 study.Material and methods. In the ESSE-RF2 study with persons aged 25-64 years (random sample, n=1648), the dietary habits of 21 food groups were assessed using the questionnaire method. Results. Insufficient consumption of vegetables and fruits was revealed in 60,0% and 68,7% of the region’s population, which is 1,5-2,2 times higher than amongRussians. The daily intake of cereals is 2,3 times higher than that of pasta, especially in those with CVDs. In the region, poultry is preferred. Poultry at least once a week is consumed by 91,7% of Omsk residents, red meat — 74,8%, and fish — only 35,2% (vs 84,7%, 83,1% and 65,1% in Russians, respectively). The daily intake of liquid dairy products is low. Cheese and cottage cheese is consumed significantly lower than the national average, while legumes — 4 times lower. The presence of confectionery in the daily diet of 40,3% of Omsk residents looks more favorable than the average among Russians. In addition, 50% of the population eat pickles only 1-2 times a month (significantly less than in Russia). On the contrary, 60,9% of Omsk residents regularly (daily-weekly) consume meat and sausages (56,0% in Russia, p=0,000). Omsk residents with CVDs refrain from excessive consumption of sugar, other sweets, meat and sausages, pickles and marinades. They are almost 2 times more likely to exclude red meat from the diet or reduce its daily consumption than people without CVDs. Salting of cooked food, consumption of vegetables and fruits, fish, seafood and dairy products practically did not depend on CVDs.Conclusion. The food habits of Omsk residents differs from the national one in many products. People with CVDs have unfavorable eating habits: reduced consumption of fresh vegetables, fruits, fish, seafood, legumes and nuts. Patients do not change their diet in favor of cardioprotective products and decrease in adding more salt. Although, they more often refuse meat and sausages, pickles, marinades, sweets, and pasta, and increase the consumption of cereals.

Epidemiology of Hepatitis E in 2017 in Bavaria, Germany

In the last decade, the number of reported hepatitis E virus (HEV) infections in Germany, including Bavaria, has continued to rise. In order to identify risk factors associated with HEV infection, we investigated notified hepatitis E cases from Bavaria during 2017. The project “Intensified Hepatitis E Surveillance in Bavaria” included interviews with questionnaires, collection and genotyping of stool, serum and food samples. In addition, certain risk factors were examined in a sample comparison with healthy population using univariable analysis and logistic regression. In total, 135 hepatitis E cases from Bavaria were included in the analysis. Mean age for women was 46 (range 20–74) years and 47.5 (range 20–85) for men. 56 of the cases (41.5%) were asymptomatic. Among the symptomatic cases, both men and women were equally affected with symptoms like fever (16.3%), jaundice (18.8%) and upper abdominal pain (28.2%). 145 human samples (serum, stool) and 6 food samples were collected. 15.9% of the human samples (n = 23) were positive for HEV RNA by reverse-transcription quantitative real-time PCR (RT-qPCR). Identified risk factors significantly associated with hepatitis E were sausage consumption with odds ratio 9.6 (CI 1.3–70.1), fish with OR 2.2 (CI 1.1–4.4) and cat ownership with OR 1.9 (CI 1.3–3.0) in multivariable analyses. Further investigation is needed to confirm the role of fish in HEV transmission. Autochthonous HEV genotype 3 is prevalent in Bavaria and there could be more transmission routes contributing to the spread of HEV than previously known. Undercooked meat, offal, sausages, fish, shellfish and contact with animals and pets are possible sources for infection.

Using of non-traditional raw materials in the technology of cooked sausages with functional purposes

In modern conditions of meat production, one of the priorities of the meat processing industry is the production of products with improved consumer properties. To perform this task, it is necessary to include in the industrial circulation of physiologically functional ingredients of plant origin, which will provide the body with nutrients and expand the range of functional foods. The paper covers the issues of partial replacement of raw materials of animal origin with germinated sea-buckthorn seeds (GSBS) flour as a functional ingredient in the production of sausages. The chemical and vitamin composition of the physiologically functional ingredient has been studied. Three experimental recipes for sausages from GSBS flour has been developed. The positive influence of GSBS flour on functional-technological and physical-chemical properties of the received forcemeat is proved. Organoleptic parameters of sausages from GSBS flour are determined. The use of GSBS flour as a functional ingredient in the technology of sausages affects the appearance, taste, smell. It is established that the increase in the amount of GSBS flour introduction leads to an increase in pH by 0.4–0.8 % and finished products by 6.8 %. The improvement of functional and technological properties of experimental minced meat of sausages based on the use of GSBS flour is proved. The optimal amount of replacement of the main raw material with a physiologically functional ingredient, which is characteristic of the experimental sample № 2. The changes in the qualitative characteristics of the developed sample of sausages, which where within the regulatory requirements. The addition of 10 % GSBS flour to the minced meat of sausages leads to a slight increase in protein with a significant reduction in lipid content by 4.4 % in the finished product. As a result, the caloric content of Altaiska functional sausage is reduced by 13.2 % compared to traditional products. Production of such products will allow to expand the domestic range of functional products. Consumption of such sausages allows to consider them as foodstuff with essentially new functional properties which would correspond to modern requirements concerning food.

Availability and consumption of ultra-processed foods in schools in the municipality of São Paulo, Brazil: results of the SP-Proso.

Ultra-processed foods are markers of unhealthy eating patterns, and their consumption is high among adolescents. Characteristics of the school eating environment associate with student eating practices. This study aims to investigate the association between the presence of school canteens and the availability of ultra-processed foods in school canteens with the consumption of these foods, inside the school, among adolescents of the 9th grade (14 years) of the public and private schools of the city of São Paulo, Brazil. We conducted a cross-sectional study with SP-Proso data, in a sample of 2,680 adolescents. We elaborated multilevel linear regression models to evaluate associations between the exposures: presence of school canteens and availability of ultra-processed foods with outcomes of consumption frequency of ultra-processed foods in the school. We found an association between the presence of school canteens and the higher frequency of consumption of sausages (0.46; 95%CI: 0.24; 0.68), package snacks (0.50; 95%CI: 0.19; 0.80), goodies (0.82; 95%CI: 0.55; 1.09), and sugary drinks (0.34; 95%CI: 0.06; 0.62), as well as a score of consumption frequency of ultra-processed foods (2.37; 95%CI: 1.25; 3.48). The availability of package snacks, goodies, and sugary drinks in school canteens increased the frequency of consumption of these foods. We observed a dose-response effect between the diversity of ultra-processed foods in canteens and the frequency of consumption of these foods. A school food environment with greater availability of ultra-processed products is associated with their higher consumption in school, indicating the need to regulate the sale of food within these institutions.

Quantitative risk assessment of listeriosis associated with fermented sausage and dry-cured pork shoulder consumption in Argentina

The risk of acquiring listeriosis from consuming fermented sausages and dry-cured pork shoulder (capicola/bondiola) in Argentina was estimated using quantitative microbiological risk assessment. The model included data about initial prevalence and contamination level of Listeria monocytogenes, product formulation with or without a starter culture (lactic acid bacteria [LAB]), time and temperature during distribution and storage prior to consumption, and consumption patterns. The probability of listeriosis from fermented sausage consumption in at-risk populations was estimated with average values of <10−11 per portion consumed. The main factor associated with such probability was the use of LAB in fermented sausage production, which reduced the risk by at least three orders of magnitude. Meat mass pH during fermentation and water activity (aw) at the end of ripening were the factors having the greatest impact on the probability of listeriosis. Thus, LAB added during production, pH values < 5.1 at the end of fermentation and aw <0.93 during ripening indicated that the environment was not appropriate for L. monocytogenes development, suggesting that fermented sausages had an adequate safety level. On the other hand, the risk of listeriosis from dry-cured pork shoulder consumption was negligible, even in the most susceptible populations. Both aw level and the strict control of process temperature were the main risk factors for acquiring listeriosis. The level of protection given by the current Argentine microbiological criterion for fermented sausages and dry-cured pork shoulder (absence of L. monocytogenes in 25 g of product) would guarantee the safety of these products similarly to the <100 cfu/g cut used in other countries.

Is there any difference in fast food consumption between children with different obesity status in Ardabil-Iran?

ObjectiveChanging your lifestyle today has led to changing dietary patterns and greater use of fast foods. This causes changes in the health status of individuals in the community that need to be examined. The purpose of this study was to examine and compare the fast food consumption in children with different obesity status in Ardabil primary schools. MethodsThis descriptive and analytical study was done among 600 children 7–12 years old. Demographic and anthropometric information were obtained using Questionnaires and anthropometric measurements. Data were analyzed using logestic regression and T-test. ResultsThe mean age of children in this study was 8.35 ± 1.28. About 400 (66.7%) children had normal weight and 33 (5.5%) children were obese. Approximately 20% (115 subject) had malnutrition or were at risk of malnutrition. The average daily calorie intake of students was 1665.2 ± 100.31 kcal. There was a significant difference in intake of sausages between children with different body mass index. (p < 0.05). Intake of sausage, fruit leather, gummi candy, chips and puffcorn in malnourished children were more than other students (p < 0.05). The amount of consumption of sausages and Pizza in children that had 5 family numbers, were more than other students (p < 0.05). ConclusionThere is a significant difference in the amount of fast foods consumed between children with difference obesity status. The fast food consumption in households with large family number is more than other households.