In this work a new simplified procedure for isolation and determination of PAH in smoked meat products was developed. This procedure is using ASE as selective extraction technique. Its principle is addition of silicagel activated during 18 hours at 140 °C directly to the extraction cell in ratio 10 g to 1 g of homogenized sample. In the next step the sample is extracted by n-hexane at 100 °C and 10 MPa for three 10 minutes static extraction cycles. The flush volume is 60 % and the purge time 120 sec. During the extraction silicagel adsorb koextracted lipids and thus the obtained extract is suitable for immediate HPLC-FLD analysis. On the contrary, the classical extraction procedures with nonpolar solvent require difficult purification of extract for removal of unwanted lipids. Mostly applied techniques here are GPC and SPE. The new procedure was validated for determination of B[a]P as well as for determination of 4 PAH (B[a]A, CHR, B[b]F, B[a]P) in smoked sausages. It meets all requirements to be set by Regulation (EC) No 333/2007, respective by new Regulation (EC) No 836/2011. After the method validation, the content of 4 PAH was investigated in twelve samples of various smoked sausages manufactured in Slovakia. Two analyzed products showed high PAH levels exceeding maximum legislation limits set for B[a]P as well as for sum of 4 PAH by Regulation (EC) No 835/2011.

<p>Zadatak ove doktorske disertacije je bio da se utvrdi uticaj različitih tehnolo&scaron;kih parametara na formiranje boje Petrovačke kobasice, kao i da se modelovanjem tradicionalne tehnologije utvrdi zavisnost između brojnih tehnolo&scaron;kih parametara i optimalnog kvaliteta boje ovog tradicionalnog proizvoda, radi standardizacije kvaliteta i bezbednosti, a u cilju dobijanja prepoznatljivog proizvoda vrhunskog kvaliteta koji bi se kontinuirano proizvodio.<br />U cilju realizacije postavljenih zadataka tokom tri proizvodne sezone je izrađeno 13 modela Petrovačke kobasice kako bi se ispitao uticaj sledećih varijabilnih tehnolo&scaron;kih parametara: proizvodne sezone, vremena otko&scaron;tavanja mesa post mortem, vrste upotrebljenog omotača (prirodni i ve&scaron;tački), ručnog i ma&scaron;inskog me&scaron;anja, dimljenja u tradicionalnim i kontrolisanim uslovima, su&scaron;enja i zrenja u tradicionalnim i kontrolisanim uslovima, dodatka izolovane autohtone starter kulture, vremena skladi&scaron;tenja i načina pakovanja (neupakovane, pakovane u vakuumu i modifikovanoj atmosferi) na proces formiranja boje.<br />Formiranje boje Petrovačke kobasice tokom procesa dimljenja, su&scaron;enja i skladi&scaron;tenja praćeno je određivanjem instrumentalnih pokazatelja boje (L*, a*, b*, h, C*, R, BI i &Delta;E) na povr&scaron;ini i preseku Petrovačkih kobasica. Utvrđeni su brojni tehnolo&scaron;ki parametri (vrednost pH, sadržaj vlage, sadržaj ukupnih masti, sadržaj ukupnog pepela i sadržaj hlorida), pokazatelji senzornog kvaliteta (spolja&scaron;nji izgled i stanje omotača, boja i održivost boje na preseku, ukupan senzorni kvalitet) i kvalitet ljute začinske paprike.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Analizom rezultata dobijenih u ovim ispitivanjima zaključeno je da su kobasice izrađene od ohlađenog mesa dimljene i su&scaron;ene u tradicionalnim uslovima (B1 i B2 grupe) imale optimalan kvalitet boje i bile vrhunskog (za&scaron;tićenog) senzornog kvaliteta. Niže temperature (8,30&deg;C-10,7&deg;C) tokom procesa dimljenja i su&scaron;enja, sporiji pad vrednosti pH, od 5,69 (nadev) do ~5,4 (na kraju procesa fermentacije) i sadržaj hlorida ~ 3% u gotovom proizvodu, uz dodatak kvalitetne ljute začinske paprike omogućili su formiranje optimalne boje ove grupe kobasica. Optimalnu boju preseka kobasica karakteri&scaron;u numerički manje vrednosti instrumentalnih pokazatelja boje (L*, a*, b*, h, C* i BI) u odnosu na kobasice sa nižim senzornim ocenama za boju. Tokom skladi&scaron;tenja (od kraja su&scaron;enja do 270. dana proizvodnje) utvrđene su manje promene instrumentalnih pokazatelja boje na povr&scaron;ini i preseku Petrovačkih kobasica kada su skladi&scaron;tene upakovane (vakuum i modifikovana atmosfera) u poređenju sa neupakovanim. Pakovanje u vakuumu i modifikovanoj atmosferi je dobro re&scaron;enje za očuvanje optimalnih karakteristika boje kobasica, jer su upakovane kobasice B1 i B2 grupe skladi&scaron;tene 4 meseca od zavr&scaron;etka procesa su&scaron;enja (od 90. do 210. dana od dana proizvodnje) bez promena senzornog kvaliteta boje, a zatim su do kraja perioda skladi&scaron;tenja (270. dana proizvodnje) promene bile neznatne.<br />Uzimajuću u obzir da su ova istraživanja deo &scaron;ire koncipitranih istraživanja razvoja tradicionalne tehnologije proizvodnje Petrovačke kobasice i standardizacije kvaliteta i bezbednosti, ispitan je uticaj varijabilnih tehnolo&scaron;kih parametara i na formiranje policikličnih aromatičnih ugljovodonika u Petrovačkoj kobasici, kao veoma važnih pokazatelja zdravstvene bezbednosti kobasica.<br />Jedan od najznačajnijih rezultata u ovim istraživanjima je da benzo[a]piren nije detektovan ni u jednom uzorku Petrovačke kobasice. Takođe je zaključeno da je Petrovačka kobasica dimljena na tradicionalan način, kao i u industrijskim uslovima bezbedna za potro&scaron;ače sa aspekta sadržaja policikličnih aromatičnih ugljovodonika, jer su svi ispitani uzorci kobasica ispunjavali uslove propisane domaćim i evropskim propisima.</p> / <p>The aim of this Ph.D. dissertation was to determine the influence of various technological parameters on the colour formation of Petrovačka kobasica, as well as to define correlation between number of technological parameters and optimal colour quality of traditional product (by modelling traditional technology), in order to standardize quality and safety, and consequently with the main goal to obtain a recognizable high quality product that could be continuously produced throughout the whole year period.<br />To achieve the defined tasks in three production season 13 models of Petrovačka kobasica were produced in order to examine the effect of the following variable technological parameters: production season, post mortem time of meat deboning, type of the casing (natural and artificial), manual or mechanical mixing, smoking in traditional and controlled conditions, drying and ripening in traditional and controlled conditions, the addition of isolated indigenous starter culture, and storage time and packaging (unwrapped, packed in vacuum and modified atmosphere) in the process of colour formation.<br />Colour formation of Petrovačka kobasica during smoking and drying processes and storage was followed by determination of instrumental colour parameters (L*, a*, b*, h, C*, R, BI and &Delta;E) on the surface and cut cross section of Petrovačka kobasica. The number of technological parameters (pH, content of moisture, total fat, total ash and chloride), indicators of sensory quality (sausage appearance and condition of casing, colour and colour stability at the cut cross section, the overall sensory quality) and quality of red hot paprika powder were determined.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Analysing the results obtained in these studies it was concluded that sausages produced from chilled meat and smoked in traditional conditions (sausages of B1 and B2 groups) had the optimal colour quality and superior (protected) sensory quality. Lower temperatures (8.30&deg;C-10.7&deg;C) during smoking and drying processes, slower decrease of pH value from 5.69 (raw sausage after stuffing) to ~ 5.4 (at the end of the fermentation process) and the chloride content ~ 3% in the final product, with the addition of high quality red hot paprika powder enable the formation of the optimal colour of these groups of sausages. Optimal colour of cut cross section of sausages was characterized with numerically smaller values of instrumental colour parameters (L*, a*, b*, h, C* and BI) in relation to sausages with lower scores for sensory evaluated colour. During storage (from the end of drying process up to 270 days of production), minor changes of instrumental colour characteristics on the surface and cut cross section of Petrovačka kobasica were noted when sausages were stored packed in vacuum or modified atmosphere, compared with unpackaged ones. Packing in vacuum and modified atmosphere is a good solution for the preservation of optimal colour characteristics, as packaged sausages of B1 and B2 groups stored for 4 months from the end of the drying process (from 90 to 210 days from the date of production) had no changes in sensory evaluated colour quality. Further, until the end of storage (270 days of production) just minor changes of this sensory parameter were noticed.<br />Considering that these investigations are a part of wider conceived researches of development of traditional technology of Petrovačka kobasica and standardization of quality and safety, the influence of variable technological parameters on the formation of polycyclic aromatic hydrocarbons in Petrovačka kobasica, as a very important indicator of health safety of sausage, were also studied.<br />One of the most important results of these researches is that benzo[a]pyrene was not detected in any sample of Petrovačka kobasica. It was also concluded that Petrovačka kobasica smoked in traditional way, as well as in industrial conditions was safe for consumers in the terms of the content of polycyclic aromatic hydrocarbons, as all samples of analysed sausages meet the requirements defined by national and European regulations.</p>

Orientador: Hirasilva Borba / Resumo: O objetivo deste estudo foi avaliar a qualidade física, química da carne e a histomorfometria das fibras musculares de peito amadeirado (PM), e submeter estas ao processo de maturação e produção de hambúrgures e linguiça frescal, com o intuito de obter uma aplicação industrial desta carne. O capítulo 1 aborda considerações gerais e revisão de literatura sobre o tema proposto. No capítulo 2 foram avaliadas as caracteristícas físicas, químicas e histológicas da carne de peito de frangos de corte acometidos pela miopatia PM. No capítulo 3 foram avaliados os possíveis efeitos da maturação por até sete dias sobre a qualidade da carne de peito de frangos de corte acometidos pelos diferentes graus de severidade da miopatia PM. No capítulo 4 foram avaliados a qualidade de linguiças tipo frescal fabricadas com carne de peito de frangos acometidos pelos diferentes graus de severidade da miopatia PM armazenadas por 28 dias. E no capítulo 5 foram avaliados a qualidade de hambúrgueres de frangos acometidos pelos diferentes graus de severidade da miopatia PM armazenados por 120 dias. As amostras cruas de frangos acometidos pelo grau severo da miopatia PM possuem qualidade física inferior comparada com a carne de frango normal, o que pode ser prejudicial ao processamento da carne. As carnes de grau severo da miopatia PM possui níveis superiores de docosa-hexaenoico e ácido araquidônico, além de menor teor de gordura que peitos normais. As análises histomorfométricas mostram que a miodegener... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: The objective of this study was to evaluate the physical, chemical and meat quality and histomorphometry of the woody breast muscle fibers, and to submit them to the process of maturing and production of hamburgers and fresh sausages, in order to obtain an industrial application of this meat. Chapter 1 discusses general considerations and literature review on the proposed theme. In chapter 2 the physical, chemical and histological characteristics of the breast meat of broilers affected by PM myopathy were evaluated. In Chapter 3, the possible effects of maturation for up to seven days on the quality of breast meat of broilers affected by the different degrees of severity of PM myopathy were evaluated. Chapter 4 evaluated the quality of fresh sausages made with chicken breast meat affected by the different degrees of severity of PM myopathy stored for 28 days. And in Chapter 5, the quality of chicken burgers affected by different degrees of severity of PM myopathy stored for 120 days was evaluated. Raw chicken samples affected by the severe degree of PM myopathy have lower physical quality compared to normal chicken meat, which can be detrimental to meat processing. The severe meats of PM myopathy have higher levels of docosahexaenoic and arachidonic acid, and lower fat content than normal breasts. The histomorphometric analyzes show that the myocardial disease caused by PM myopathy presents muscle fiber hypertrophy as compensatory mechanism in the moderate and severe degrees ... (Complete abstract click electronic access below) / Doutor

The objective of this study was to evaluate the survival of non-O157:H7 STEC, Salmonella spp., and S. aureus in dry fermented sausages. Chorizo and Landjager sausages were inoculated with individual bacterial cocktails and stuffed into natural casings. Temperature, relative humidity, pH, and water activity were monitored through fermentation, drying, and storage. Bacterial counts were determined by serial dilution and plated in triplicates on selective media. Plates were incubated at 37°C for 24 hours and colony forming units per gram (CFU/g) were observed. Results of the first study validate that contaminated raw materials contribute to pathogen survival and background bacteria outcompeted the starter culture. The pH critical limit of < 5.3 was met but there was no pathogen inhibition. Results from the second study confirm that pH and water activity are not enough to eliminate pathogens when post processing interventions are not used. Critical pH (< 5.3) and water activity (< 0.85) limits were met, but pathogens still survived. In chorizo, non-O157:H7 was recovered through enrichments until the end of the study. In landjager, non-O157:H7 STEC and Salmonella were recovered through enrichments until the end of the study.The studies suggest that sausages produced without post processing interventions are a health risk to consumers.

O queijo de porco é um embutido cárneo de origem europeia elaborado a partir de subprodutos do abate suíno. É um produto bastante apreciado no sul do Brasil que está cada vez mais inserido no mercado, todavia ainda não possui regulamentação oficial. Este estudo teve como objetivo apresentar a caracterização físico-química do queijo de porco em uma indústria do oeste catarinense fiscalizada pela Companhia Integrada de Desenvolvimento Agrícola de Santa Catarina e avaliar 10 diferentes marcas buscando a relação entre a composição química e a análise do perfil de textura (TPA). Assim, a composição química, valor energético, nitrito total, oxidação lipídica e parâmetros físicos (cor e textura) foram avaliados. O produto apresentou grande variabilidade nos teores de umidade, proteína e lipídios devido às diferentes formulações, processamentos e a características intrínsecas e extrínsecas da matéria-prima. O uso de miúdos proporcionou maiores teores de colesterol e ferro, e o alto teor de colágeno foi responsável pelos resultados da força de cisalhamento (7,84 ± 1,68 N). Apresentou maior quantidade de sódio, devido ao uso de aditivos, porém teores de cálcio compatíveis com outros embutidos. Houve predominância de ácidos graxos poli-insaturados, e razão ácidos graxos poli-insaturados/ácidos graxos saturados mais favorável que outros embutidos da categoria. O nitrito garantiu efeitos conservantes e assim, baixos níveis de oxidação do produto foram observados. A alta atividade de água e pH 6,5 mostraram que o produto é suscetível a multiplicação de microrganismos patogênicos e necessita de resfriamento para sua conservação. Sua coloração amarronzada ocorreu devido ao cozimento e à formação de metamioglobina. Houve forte correlação positiva do colágeno com atributos da TPA, especialmente para a mastigabilidade (r = 0,855). O uso da análise de cluster hierárquico e análise dos componentes principais possibilitou a formação de três grupos baseados na quantidade de colágeno e nos atributos de textura, especialmente dureza, gomosidade e mastigabilidade. / Headcheese is a meat sausage originated from Europe made from hog slaughter by-products. It is a much appreciated product in the South of Brazil which is increasingly established in the market, however it does not have official regulations yet. This study aimed to present the physicochemical characterization of headcheese in a western Santa Catarina industry supervised by Companhia Integrada de Desenvolvimento Agrícola de Santa Catarina and assess 10 different brands to find the relationship between chemical composition and texture profile analysis (TPA). Thus, the chemical composition, energy value, total nitrite, lipid oxidation and physical parameters (color and texture) were evaluated. The product exhibited great variability in moisture content, lipid and protein because the different formulations, processing and intrinsic and extrinsic characteristics of raw material. The utilization of offal provided higher cholesterol and iron levels, and the high content of collagen was accountable for the shear force responses (7.84 ± 1.68 N). The product showed higher amount of sodium, due to the use of additives, but calcium levels were compatible with other sausages. There was a predominance of polyunsaturated fatty acids and polyunsaturated fatty acids/saturated fatty acids ratio was more favorable than other sausage in the same category. Nitrite assured preservation effects and thus lower product levels of oxidation were observed. The high Water Activity and pH 6.5 showed that the product is susceptible to growth of pathogens and requires cooling for preservation. Its brownish occurred due to cooking and production of metmyoglobin. There was a strong positive correlation between collagen and attributes of TPA, especially for chewiness (r = 0.855). The use of Hierarchical Cluster Analysis and Principal Component Analysis were able to separate three groups based on the amount of collagen and texture attributes, especially hardness, gumminess and chewiness.

Orientador: Jose Luiz Pereira / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-07T14:47:03Z (GMT). No. of bitstreams: 1 Pereira_KarenSignori_D.pdf: 795788 bytes, checksum: 3c56762962a9dfbb567a0cc78805f20c (MD5) Previous issue date: 2006 / Resumo: As bactérias pertencentes ao gênero Staphylococcus são bastante peculiares porque apesar de terem distribuição ubiqüitária e formarem a microbiota residente na pele e mucosa de humanos também podem ser causadoras de diversas enfermidades aos mesmos, tais como a intoxicação alimentar estafilocócica.Todavia, para a indústria de produtos cárneos a importância dos estafilococos está além do fato de serem microrganismos patogênicos. Algumas espécies do gênero são coadjuvantes de tecnologia para a fabricação de salames, estando presentes como componentes de culturas starter ou iniciadoras. Entre as características importantes das espécies utilizadas em culturas iniciadoras está a incapacidade enterotoxigênica, o que tem sido diretamente relacionado às espécies coagulase positiva. Diversos trabalhos, porém, têm demonstrado a capacidade de estafilococos coagulase negativa produzirem enterotoxina em meio de cultivo laboratorial e há, inclusive, registros de surtos de intoxicação estafilocócica associados a espécies não produtoras de coagulase. Assim, 90 amostras de salames industrializados, pertencentes a seis diferentes marcas, foram analisadas visando a enumeração, identificação e verificação do potencial enterotoxigênico das espécies de estafilococos coagulase negativa (ECN). Determinações de pH, Aw, análises de coliformes termotolerantes, Salmonella, Staphylococcus coagulase positiva e bactérias láticas também foram realizadas. Salmonella foi detectada em uma amostra. Entre os 266 isolados de ECN nenhum produziu enterotoxina, e dos 252 identificados cerca de 90% eram S. xylosus e S. carnosus / Abstract: Staphylococcus is ubiquitous distribution bacteria and present in skin of humans and other animals. However, staphylococci species can cause various diseases. Staphylococcal food poisoning is one of these diseases. But for meat industry staphylococci importance is not only because diseases. Some species are very important for the fermented sausage¿s manufacture like starter cultures. To be used, staphylococci have do not produce coagulase. However, many researches have demonstrated capacity of coagulase negative staphylococci (CNS) to produce enterotoxin and there are registers of staphylococcal food poisoning outbreaks linked to CNS. Ninety samples of industrialized salamis, for six different brands, had been studied. Enumeration, identification and potencial enterotoxigenic of CNS were analyzed. Additionally, termotolerants coliforms, staphylococci coagulase positive and lactic acid were counted; Salmonella isolated; pH and Aw measured. Salmonella was isolated of one sample. None of 266 CNS produced enterotoxins, 252 were identified and about 90% were S. xylosus and S. carnosus / Doutorado / Doutor em Ciência de Alimentos

<p>Glavni cilj doktorske disertacije bio je ispitivanje op&scaron;tih odlika industrijski proizvedenih, fermentisanih suvih kobasica u Srbiji i mogućnost dodatnog unapređenja njihove mikrobiolo&scaron;ke bezbednosti. Ispitivani su mikrobiolo&scaron;ki i fizičko-hemiijski pokazatelji u industrijskom proizvodnom lancu sremske kobasice i sudžuka, tipičnih fermentisanih suvih kobasica od svinjskog i goveđeg mesa. U sremskoj kobasici praćeno je prisustvo Salmonella а Escherichia coli O157 u sudžuku. Ispitane su i promene glavnih grupa mikrobiota, pH i aw vrednosti i hemijski sastav proizvoda. Mikrobiolo&scaron;ka kontaminacija u početnim koracima proizvodnje bila je uglavnom visoka. Salmonela je ustanovljena u fazi pripreme nadeva u dva od tri proizvodna pogona, dok je E. coli O157 potvrđena u jednom uzorku usitnjenog mesa i masnog tkiva jednog proizvodnog pogona. Rezultati ispitivanja proizvodnje kobasica slični su rezultatima istraživanja u drugim zemljama. Svi uzorci gotovih sremskih kobasica bili su zadovoljavajućeg nivoa mikrobiolo&scaron;kog kvaliteta, dok većina uzoraka sudžuka nije bila zadovoljavajuća. Početno prisustvo alimentarnih patogena može se smatrati bezbednosnim rizikom.<br />Preživljavanje Salmonella Тyphimurium, Escherichia coli O157 i Listeria monocytogenes tokom proizvodnje i skladi&scaron;tenja inokulisane, sremske kobasice i sudžuka, praćeno je u drugoj fazi istraživanja. Smanjenje brojnosti sva tri patogena u skladu je sa literaturnim podacima i može se zaključiti da postupci uobičajeno primenjeni u industrijskoj proizvodnji sremske kobasice i sudžuka ne osiguravaju uvek, u dovoljnoj meri, mikrobiolo&scaron;ku bezbednost proizvoda. Ispitiana je i mogućnost pasterizacije u cilju redukcije navedenih patogena u kobasicama od svinjskog, odnosno, goveđeg mesa, uz ocenu senzorskog kvaliteta proizvoda. Rezultati su pokazali da Salmonella Typhimurium i E. coli O157 mogu da budu uklonjene pasterizacijom gotovih fermentisanih suvih kobasica а dа senzorske odlike proizvoda i dalje оstanu prihvatljive. L. monoctogenes se pokazala kao patogen koji je značajno otporniji na zagrevanje, u oba tipa kobasica, zbog čega su potrebna dalja istraživanja radi redukcije dо prihvatljivog nivoa.</p> / <p>Glavni cilj doktorske disertacije bio je ispitivanje op&scaron;tih odlika industrijski proizvedenih, fermentisanih suvih kobasica u Srbiji i mogućnost dodatnog unapređenja njihove mikrobiolo&scaron;ke bezbednosti. Ispitivani su mikrobiolo&scaron;ki i fizičko-hemiijski pokazatelji u industrijskom proizvodnom lancu sremske kobasice i sudžuka, tipičnih fermentisanih suvih kobasica od svinjskog i goveđeg mesa. U sremskoj kobasici praćeno je prisustvo Salmonella a Escherichia coli O157 u sudžuku. Ispitane su i promene glavnih grupa mikrobiota, pH i aw vrednosti i hemijski sastav proizvoda. Mikrobiolo&scaron;ka kontaminacija u početnim koracima proizvodnje bila je uglavnom visoka. Salmonela je ustanovljena u fazi pripreme nadeva u dva od tri proizvodna pogona, dok je E. coli O157 potvrđena u jednom uzorku usitnjenog mesa i masnog tkiva jednog proizvodnog pogona. Rezultati ispitivanja proizvodnje kobasica slični su rezultatima istraživanja u drugim zemljama. Svi uzorci gotovih sremskih kobasica bili su zadovoljavajućeg nivoa mikrobiolo&scaron;kog kvaliteta, dok većina uzoraka sudžuka nije bila zadovoljavajuća. Početno prisustvo alimentarnih patogena može se smatrati bezbednosnim rizikom.<br />Preživljavanje Salmonella Typhimurium, Escherichia coli O157 i Listeria monocytogenes tokom proizvodnje i skladi&scaron;tenja inokulisane, sremske kobasice i sudžuka, praćeno je u drugoj fazi istraživanja. Smanjenje brojnosti sva tri patogena u skladu je sa literaturnim podacima i može se zaključiti da postupci uobičajeno primenjeni u industrijskoj proizvodnji sremske kobasice i sudžuka ne osiguravaju uvek, u dovoljnoj meri, mikrobiolo&scaron;ku bezbednost proizvoda. Ispitiana je i mogućnost pasterizacije u cilju redukcije navedenih patogena u kobasicama od svinjskog, odnosno, goveđeg mesa, uz ocenu senzorskog kvaliteta proizvoda. Rezultati su pokazali da Salmonella Typhimurium i E. coli O157 mogu da budu uklonjene pasterizacijom gotovih fermentisanih suvih kobasica a da senzorske odlike proizvoda i dalje ostanu prihvatljive. L. monoctogenes se pokazala kao patogen koji je značajno otporniji na zagrevanje, u oba tipa kobasica, zbog čega su potrebna dalja istraživanja radi redukcije do prihvatljivog nivoa.</p> / <p>The main aim of this doctoral thesis was to investigate the general characteristics of industrially-produced Serbian dry fermented sausages and the possibility of further improving their microbiological safety. Microbiological and physicochemical indicators were studied along the industrial production chains producing Sremska and Sudzuk sausage, typical of dry, fermented sausage prepared from pork or beef, respectively. The occurrences of Salmonella in pork sausages, and of Escherichia coli O157 in beef sausages were determined. Changes in the main groups of microbiota, pH, aw values and the chemical composition of the products were evaluated. Microbiological contamination in the initial stages of production was generally high. Salmonella was confirmed from the batter-preparation phase in two of three production lines, while E. coli O157 was confirmed in one sample of meat and fatty tissue from one production line. The results of this investigation of sausage production were similar to results obtained in other countries. All samples of finished pork sausage were of acceptable microbiological quality, while the majority of beef sausage samples were not microbiologically acceptable. The initial presence of foodborne pathogens can be considered a food safety risk.<br />The survival of Salmonella Тyphimurium, Escherichia coli O157 and Listeria monocytogenes during production and storage of inoculated pork and beef sausages was determined in the second phase of the investigation. All three pathogens declined in numbers in accordance with data from the literature, and it can be concluded that normal measures for pork and beef sausage preparation in industrial production do not always ensure, to a suitable level, the microbiological safety of the products. The possibility of pasteurising finished pork and beef sausages, with the aim of reducing Salmonella Typhimurium and E. coli O157, respectively, was investigated, and at the same time, sensory evaluation of product quality was performed. The results showed that pasteurisation eliminated Salmonella Typhimurium and E. coli O157 from finished dry fermented sausages, while sensory qualities of the products remained acceptable. L. monoctogenes proved to be a significantly more heat-resistant pathogen in both types of sausage, and therefore, further research is required to determine how to reduce numbers of this pathogen to acceptable levels.</p>

Este projeto tem por objetivo desenvolver um checklist de boas práticas de fabricação (BPF) adaptado ao público das agroindústrias familiares de pequeno porte (AFPP) produtoras de embutidos, de modo que sirva como ferramenta de auxílio na recomendação das AFPP ao SUSAF-RS (Sistema Estadual Unificado de Sanidade Agroindustrial Familiar e de Pequeno Porte do RS). Foram visitadas 20 agroindústrias situadas nas regionais da Emater de Lajeado e Soledade, onde foi aplicado o checklist de BPF original (BRASIL, 2002) bem como o checklist adaptado desenvolvido. As agroindústrias foram classificadas em G1, G2 e G3 conforme o percentual de conformidade (C). A proposta do checklist adaptado se justificou uma vez que o instrumento proposto apresentou resultado de agroindústrias classificadas com G1 (>75% C) significativamente superior em relação à classificação obtida das mesmas agroindústrias submetidas ao checklist original. O checklist adaptado mostrou que a maioria das agroindústrias foi classificada como pertencente ao G2 com média de conformidade de 59,2%. Somente 4 agroindústrias, além da unidade onde foi aplicado o piloto, obtiveram mais de 75% de C sendo classificadas como G1. Todas estas estão registradas em Serviços de Inspeção Municipais já aderidos ao SUSAF, e uma apresenta registro no Serviço de Inspeção Estadual. Além destas, 8 agroindústrias foram classificadas no G2 e 7 foram classificadas no G3. As principais não conformidades (NC) identificadas nas classificações G2 e G3 foram relacionadas à gestão documental (SG5) e falhas no quesito higiênico-sanitário (SG2), sendo que 5 das 8 agroindústrias classificadas como G2 apresentaram C superior a 65%. Nestes casos, a gestão documental foi o principal gargalo para o não atingimento dos 75% de C preconizado. Ressalta-se que das 7 agroindústrias classificadas como G3, 4 apresentaram índices preocupantes no quesito sanitário (SG2) com C inferior a 25%. O trabalho evidenciou que as AFPPs localizadas em municípios cujos SIMs não estão estruturados, atrelado à presença de RTs pouco atuantes, ocasionam baixo índice de BPF, pois carecem de informações técnicas e capacitação para implantação das mesmas. Percebeu-se que a realidade da AFPP é distinta à da indústria de larga escala. Por isso, parece justo que os dois segmentos sejam avaliados de forma diferenciada, justificando o propósito do projeto. / This project deals with the adaptation of a Good Manufacturing Practices (GMP) checklist for application in small farm agroindustry producing sausages. The objective will be to enable the proposed checklist to serve as an aid tool in the recommendation of this profile of agroindustries to SUSAF-RS (Unified State System of Agroindustrial Health and Small Porte of RS). Twenty agroindustries distributed in the regional municipalities of Emater de Lajeado and Soledade were visited, where the original BPF checklist (BRASIL, 2002) was applied as well as the adapted checklist. The agroindustries were classified in G1, G2 and G3 according to the percentage of compliance (C). The proposal of the checklist adapted to measure BPF in the scope of the small farm agroindustry was justified, since the proposed instrument presented a result of agroindustries classified with G1 (> 75% C) significantly higher than the classification obtained from the same agroindustries submitted to the original checklist. The adapted checklist showed that most agro-industries were classified as belonging to G2 with a mean of 59.2% compliance. Only 4 agroindustries, besides the unit where the pilot was applied, obtained more than 75% of C being classified as G1, therefore, with GMP implanted. All of these are registered in Municipal Inspection Services that have already joined the SUSAF. In addition, 8 agro-industries were classified in G2 and 7 were classified in G3. The main non-conformities (NC) identified in the G2 and G3 classifications were related to document management (SG5) and sanitary-sanitary (SG2) failures, with 5 of the 8 agro-industries classified in G2 presenting C above 65%. cases, document management was the main bottleneck for not achieving the 75% of C recommended. It is noteworthy that of the 7 agroindustries classified as G3, 4 presented worrying rates in the sanitary (SG2) with C less than 25%. The work can show that the small farm agroindustry s located in municipalities whose Inspcetion Local Service are not fully structured, coupled with the presence of weakly active professional suporting, present a low GMP index, since they lack technical information and capacity to implement the Manual of GMPs and SSOPs. It was perceived that the reality of small farm agroindustry is distinct from that of large-scale industry. Therefore, it seems fair that these two segments are evaluated in a differentiated way, justifying the purpose of the project.

Die Toxoplasmose gehört zu den bedeutsamsten Zoonosen. Sie wird durch den weltweit verbreiteten Erreger T. gondii ausgelöst und verläuft bei immunkompetenten Menschen meist subklinisch. Dennoch können Rezidivierungen und schwere Krankheitsverläufe auftreten. Besonders gefährdete Personen sind Immunsupprimierte und seronegative Schwangere. T. gondii kann alle warmblütigen Lebewesen infizieren. In der Folge kommt es zur Bildung von Gewebezysten in Muskulatur und Organen. Daten zum Vorkommen und zur Verbreitung des Erregers bei deutschen Schlachtputen liegen nicht vor und sollten im Rahmen dieser Arbeit gewonnen werden. Das hohe Infektionsrisiko bei oraler Aufnahme von rohem oder nicht vollständig durchgegartem zystenhaltigem Fleisch ist bekannt. Exakte Erkenntnisse zur Tenazität der T.-gondii-Gewebezysten gegenüber dem Einfluss von Salz, pH-Wert und Wurstreifungsprozessen liegen jedoch nicht vor. Da sowohl Schweine- als auch Putenfleisch häufig zur Herstellung von Fleischerzeugnissen wie z. B. Rohwürsten und Rohschinken eingesetzt wird, sollte die Persistenz der Gewebezysten unter dem Einfluss verschiedener Salzgehalte und pH-Werte sowie kombiniert im Rahmen der Wurstreifungsprozesse untersucht werden. Ziel ist eine genauere Beurteilung des Infektionsrisikos beim Verzehr kurz gereifter Rohwürste (Mettwurst) und anderer nicht erhitzter Fleischzeugnisse. Untersuchungen: 1. Es wurden 1913 Blutserumproben von Schlachtputen aus 14 Mastbetrieben in fünf Bundesländern mittels kinetischem ELISA auf das Vorkommen von IgG-Antikörpern gegen T. gondii untersucht. 2. In den In-vitro-Studien wurde der Einfluss von NaCl bzw. Nitritpökelsalz (NPS) in wurstrelevanten Konzentrationen (2,0, 2,5 3,0 %) und des pH-Wertes (5, 6, 7) auf die Gewebezysten in Mäusemuskulatur und -hirn untersucht. Die Überprüfung der Infektiosität der exponierten Gewebezysten erfolgte mittels Maus-Bioassay. 3. Putenrohwurstbrät (2,0 % NaCl oder NPS, mit und ohne Starterkultur) wurde mit zystenhaltiger Mäusemuskulatur beimpft. Während der Wurstreifung wurde die Infektiosität der Zysten im Maus-Bioassay untersucht. Ergebnisse:  Die T.-gondii-Gesamtseroprävalenz in deutschen Schlachtputenbeständen betrug 18,4 %. Dieser Wert ist überraschend hoch. Es handelt sich um die ersten in Deutschland durchgeführten Erhebungen. Jahreszeitliche Schwankungen wurden beobachtet, wobei in den Wintermonaten gemästete Putenherden eine höhere Prävalenz zeigten als die im Sommer gehaltenen Tiere.  Gewebezysten besitzen eine gewisse pH-Wert-Toleranz. Sie blieben bei pH-Werten von 5 bis 7 bis zu 26 Tage infektiös.  Gewebezysten sind gegenüber dem Einfluss von Salz empfindlich. Bei NaCl Konzentrationen von 2,0 % blieben sie bis zu acht Tagen infektiös, bei  2,5 % maximal ein Tag.  Gegenüber NPS sind die Zysten offenbar empfindlicher als gegenüber NaCl; sie blieben bei 2,0 % NPS-Konzentration vier Tage infektiös.  Bei Kombination der Effekte von Salz und pH-Wert verkürzt sich die Infektionsfähigkeit der Zysten in der Rohwurstreifung auf ca. 24 Stunden. Schlussfolgerungen: Die unerwartet hohen Seroprävalenzen weisen daraufhin, dass Putenfleisch ein Infektionsrisiko für Toxoplasmose darstellen kann. Weiterführende Untersuchungen zum Vorkommen des Erregers in Schlachtputen sind notwendig. Tendenziell zeigen die Ergebnisse der Tenazitätsuntersuchungen einen raschen Verlust der Infektiosität des Erregers, so dass in lang gereiften Rohwürsten oder in herkömmlich produzierten kurz gereiften Rohwürsten (NPS > 2,5 %) nicht mit einem Vorkommen von infektiösen Zysten zu rechnen ist. Eine Ausnahme könnten allerdings salzreduzierte (NaCl  2,0 %), ohne NPS hergestellte oder sehr kurz gereifte Rohwürste darstellen, hierbei kann ein Infektionsrisiko nicht vollständig ausgeschlossen werden. Zur Beurteilung von Rohschinken sind weitere Untersuchungen notwendig.

Este projeto tem por objetivo desenvolver um checklist de boas práticas de fabricação (BPF) adaptado ao público das agroindústrias familiares de pequeno porte (AFPP) produtoras de embutidos, de modo que sirva como ferramenta de auxílio na recomendação das AFPP ao SUSAF-RS (Sistema Estadual Unificado de Sanidade Agroindustrial Familiar e de Pequeno Porte do RS). Foram visitadas 20 agroindústrias situadas nas regionais da Emater de Lajeado e Soledade, onde foi aplicado o checklist de BPF original (BRASIL, 2002) bem como o checklist adaptado desenvolvido. As agroindústrias foram classificadas em G1, G2 e G3 conforme o percentual de conformidade (C). A proposta do checklist adaptado se justificou uma vez que o instrumento proposto apresentou resultado de agroindústrias classificadas com G1 (>75% C) significativamente superior em relação à classificação obtida das mesmas agroindústrias submetidas ao checklist original. O checklist adaptado mostrou que a maioria das agroindústrias foi classificada como pertencente ao G2 com média de conformidade de 59,2%. Somente 4 agroindústrias, além da unidade onde foi aplicado o piloto, obtiveram mais de 75% de C sendo classificadas como G1. Todas estas estão registradas em Serviços de Inspeção Municipais já aderidos ao SUSAF, e uma apresenta registro no Serviço de Inspeção Estadual. Além destas, 8 agroindústrias foram classificadas no G2 e 7 foram classificadas no G3. As principais não conformidades (NC) identificadas nas classificações G2 e G3 foram relacionadas à gestão documental (SG5) e falhas no quesito higiênico-sanitário (SG2), sendo que 5 das 8 agroindústrias classificadas como G2 apresentaram C superior a 65%. Nestes casos, a gestão documental foi o principal gargalo para o não atingimento dos 75% de C preconizado. Ressalta-se que das 7 agroindústrias classificadas como G3, 4 apresentaram índices preocupantes no quesito sanitário (SG2) com C inferior a 25%. O trabalho evidenciou que as AFPPs localizadas em municípios cujos SIMs não estão estruturados, atrelado à presença de RTs pouco atuantes, ocasionam baixo índice de BPF, pois carecem de informações técnicas e capacitação para implantação das mesmas. Percebeu-se que a realidade da AFPP é distinta à da indústria de larga escala. Por isso, parece justo que os dois segmentos sejam avaliados de forma diferenciada, justificando o propósito do projeto. / This project deals with the adaptation of a Good Manufacturing Practices (GMP) checklist for application in small farm agroindustry producing sausages. The objective will be to enable the proposed checklist to serve as an aid tool in the recommendation of this profile of agroindustries to SUSAF-RS (Unified State System of Agroindustrial Health and Small Porte of RS). Twenty agroindustries distributed in the regional municipalities of Emater de Lajeado and Soledade were visited, where the original BPF checklist (BRASIL, 2002) was applied as well as the adapted checklist. The agroindustries were classified in G1, G2 and G3 according to the percentage of compliance (C). The proposal of the checklist adapted to measure BPF in the scope of the small farm agroindustry was justified, since the proposed instrument presented a result of agroindustries classified with G1 (> 75% C) significantly higher than the classification obtained from the same agroindustries submitted to the original checklist. The adapted checklist showed that most agro-industries were classified as belonging to G2 with a mean of 59.2% compliance. Only 4 agroindustries, besides the unit where the pilot was applied, obtained more than 75% of C being classified as G1, therefore, with GMP implanted. All of these are registered in Municipal Inspection Services that have already joined the SUSAF. In addition, 8 agro-industries were classified in G2 and 7 were classified in G3. The main non-conformities (NC) identified in the G2 and G3 classifications were related to document management (SG5) and sanitary-sanitary (SG2) failures, with 5 of the 8 agro-industries classified in G2 presenting C above 65%. cases, document management was the main bottleneck for not achieving the 75% of C recommended. It is noteworthy that of the 7 agroindustries classified as G3, 4 presented worrying rates in the sanitary (SG2) with C less than 25%. The work can show that the small farm agroindustry s located in municipalities whose Inspcetion Local Service are not fully structured, coupled with the presence of weakly active professional suporting, present a low GMP index, since they lack technical information and capacity to implement the Manual of GMPs and SSOPs. It was perceived that the reality of small farm agroindustry is distinct from that of large-scale industry. Therefore, it seems fair that these two segments are evaluated in a differentiated way, justifying the purpose of the project.