Different Lactobacillus populations dominate in "Chorizo de León" manufacturing performed in different production plants.

"Chorizo de Léon" is a high-value Spanish dry fermented sausage traditionally manufactured without the use of starter cultures, owing to the activity of a house-specific autochthonous microbiota that naturally contaminates the meat from the environment, the equipment and the raw materials. Lactic acid bacteria (particularly Lactobacillus) and coagulase-negative cocci (mainly Staphylococcus) have been reported as the most important bacterial groups regarding the organoleptic and safety properties of the dry fermented sausages. In this study, samples from raw minced meat to final products were taken from five different producers and the microbial diversity was investigated by high-throughput sequencing of 16S rRNA gene amplicons.

FATTY ACID PROFILE OF TWO CURED MEAT PRODUCTS: DRY-CURED HAM AND CECINA.

Introduction And Objectives: the aim of this study was to assess the fatty acid profile of two cured meat products of similar manufacturing processes and characteristics, dry-cured ham (JA) and cecina (CE), a type of dry-cured beef. The obtained results were discussed in terms of the effects that each singular fatty acid, when consumed, could have on human health.

Materials And Methods: for this purpose, 10 samples of 100 g of JA and CE were obtained in local food stores in León, Spain.

Effects of dietary supplementation with lemon verbena extracts on serum inflammatory markers of multiple sclerosis patients.

Introduction: Inflammation is one of the main contributory factors to the etiopathogenesis of multiple sclerosis (MS). Dietary interventions with Lipia citriadora (lemon verbena) extracts have been proved to be effective in the prevention of inflammatory diseases.

Objectives: The aim of this study is to evaluate the effect of lemon verbena supplementation in pro- and anti- inflammatory serum biomarkers of patients with different clinical subtypes of multiple sclerosis.

Effectiveness of trisodium phosphate against Listeria monocytogenes on excised and nonexcised chicken skin.

The influence of sample type (i.e., excised versus nonexcised chicken skin) on the efficiency of trisodium phosphate (TSP) solutions in reducing Listeria monocytogenes populations and inhibiting their growth during refrigerated storage was studied.

Occurrence of salmonellae in retail chicken carcasses and their products in Spain.

This study examined the incidence of Salmonella in Spanish poultry products. Samples included chicken carcasses, chicken parts (wings, legs and giblets-livers and hearts) and processed chicken products (red sausages, white sausages and hamburgers). The average detection rate was 49%, with the highest (55%) in chicken carcasses (skin) and the lowest (20%) in hamburgers.

Influence of poultry carcass skin sample site on the effectiveness of trisodium phosphate against Listeria monocytogenes.

The aim of this study was to determine the influence of skin sample site on the efficacy of trisodium phosphate (TSP) solutions in reducing Listeria monocytogenes populations on chicken carcasses during refrigerated storage. Chicken skin samples from the legs, the breasts, and the dorsal area inoculated with L. monocytogenes (10(8) CFU/ml) were dipped for 15 min in sterile tap water (control) or in 8, 10, or 12% TSP.