Antimicrobial Resistance Profiles of Listeria monocytogenes and Listeria innocua Isolated from Ready-to-Eat Products of Animal Origin in Spain.

The objective of this work was to investigate the antimicrobial resistance in Listeria spp. isolated from food of animal origin. A total of 50 Listeria strains isolated from meat and dairy products, consisting of 7 Listeria monocytogenes and 43 Listeria innocua strains, were characterized for antimicrobial susceptibility against nine antimicrobials.

Chemical composition and antimicrobial activity of essential oils of Thymus algeriensis, Eucalyptus globulus and Rosmarinus officinalis from Morocco.

Background: The present study reports on the antimicrobial activity and chemical composition of the essential oils (EOs) of Thymus algeriensis, Eucalyptus globulus and Rosmarinus officinalis from Morocco.

Results: The composition of these species was analysed by GC-MS, and 65 components were identified. Eucalyptus globulus EO showed a great similarity with EOs from other regions, with 1,8-cineole (79.

Evaluation of daily intake of PCDD/Fs and indicator PCBs in formula-fed Spanish children.

Human exposure to polychlorinated dibenzo-p-dioxins (PCDDs), dibenzofurans (PCDFs) and polychlorinated biphenyls (PCBs) occurs predominantly via food intake. In this study, the exposure assessment of these contaminants has been estimated for infant formula-fed children up to 1 year of age. PCDD/F concentrations in the infant formulae was low, ranging between 0.

Evaluation of GC-ion trap-MS/MS methodology for monitoring PCDD/Fs in infant formulas.

The application of high resolution gas chromatography in combination with low resolution mass spectrometry with electron ionization and MS/MS detection (HRGC-MS/MS) is tested for its use in the analysis of PCDD/Fs in infant formulas. Development of the analytical method was based upon EPA directrices and international recommendations. Calibration linearity was tested and average relative response for any native and labelled compound over the five-point calibration range below 14% was found.

Evaluation of residues of essential oil components in honey after different anti-varroa treatments.

Apiary trials on the use of three different treatments (Apilife Var, thymol solution in olive oil, and thymol solution in ethanol) for the control of Varroa destructor were conducted in Aragon (northeastern Spain). For the evaluation of the presence of residues of these treatments in honey an analytical method was developed. The method is applied to analyze honey samples before and after treatments with the acaricides mentioned.

Determination of pesticides and PCBs in virgin olive oil by multicolumn solid-phase extraction cleanup followed by GC-NPD/ECD and confirmation by ion-trap GC-MS.

A multicolumn solid-phase extraction cleanup for the determination of organophosphorus (OP) and organochlorine (OC) pesticides plus PCB congeners in virgin olive oil is presented. The method involves dissolution of the olive oil in hexane, followed by a cleanup system using a diatomaceous earth column (Extrelut-QE) with reversed (C(18)) and normal (alumina) phase SPE columns. Determination of OPs was by GC-NPD, while the OCs and PCBs were analyzed using GC-ECD.

Rapid method for trace determination of organochlorine pesticides and polychlorinated biphenyls in yogurt.

A new multiresidue method was developed for the analysis of 19 organochlorine pesticides and 6 polychlorinated biphenyls in yogurt. The sample was extracted twice with acetone by homogenization with an Ultra-Turrax dispersing unit, and the combined extracts were filtered. The extract was then purified by reversed-phase C18 columns and subjected to further cleanup with neutral alumina columns.

Physico-chemical Characterization of "Bone Taint" in Spanish Dry-cured Hams.

Samples of Spanish dry-cured hams were analyzed using several physico-chemical parameters (moisture content, chlorides, water activity, nitrate, nitrite, total volatile basic nitrogen [TVBN], pH, and oxidation-reduction potential [E]). The samples ( = 76) were taken from three basic types of dry-cured hams produced in Spain: slow-cured hams from white pigs ( = 39), fast-cured hams from white pigs ( = 15), and hams from black-skinned Iberian pigs ( = 22). Overall, 56 samples (73.