Tracing of Contamination Routes in Fermented Sausage Production Chain by Pulsed-Field Gel Electrophoresis Typing.

In this study, the presence of was assessed along the production process of fermented sausages in a small-scale facility. Following the isolation of the pathogen from the final product (ISO 11290-1), retrospective sampling was performed during the production of a new batch of sausages, including raw materials, casings, additives, sausage mixtures, sausages during fermentation, and environmental samples. was recovered from the following sampling points: the defrosting room and the cuttering, mixing, stuffing, and fermentation phases.

The impact of frozen storage duration on physical, chemical and microbiological properties of pork.

The aim of the present study was to evaluate the effect of frozen storage duration (3, 6, 9, 12, 15, 18 months) on physical, chemical and microbial properties of pork in three cuts (loin, ham, and belly rib). During frozen storage, significant alterations in physical and chemical parameters were observed through the increase of the total exudate, pH and lightness (L*), and a decrease of shear force and yellowness (b*). Water content in ham samples decreased, while protein content increased.

Prevalence of Thermotolerant spp. in Chicken Meat in Croatia and Multilocus Sequence Typing of a Small Subset of and Isolates.

In order to detect thermotolerant spp., 241 samples of fresh chicken meat, at retail in Croatia, were analysed according to a standard method, followed by biochemical test and molecular polymerase chain reaction/restriction enzyme analysis for exact species determination. spp.

Risk assessment of streptomycin and tetracycline residues in meat and milk on Croatian market.

In addition to biological hazards like bacteria, viruses, parasites, the occurrence of chemical hazards is another characteristic of modern food production. The use of veterinary medicines in intensive production of animals is conditio sine qua non so it is impossible to avoid in full the presence of their residues in food. This paper presents quantitative risk assessment of streptomycin and tetracycline based on acceptable daily intake, daily consumption of milk and meat in Croatia (0.