Using online attitudinal and completion test to understand the consumerś perception of probiotic dry-fermented sausage.

This study aimed to assess consumer perceptions and the connections between consumers' health-related concerns and their perceptions of probiotic fermented sausage. The study was carried out using a 4-step online questionnaire composed of: (1) identification and recruitment; (2) application of the completion test; (3) attitudinal exploration; (4) socioeconomic inquiry. The online test was applied using images simulating the shopping experience of a couple in a supermarket.

Carnobacterium maltaromaticum as bioprotective culture against spoilage bacteria in ground meat and cooked ham.

This study assessed the bioprotective effect of Carnobacterium maltaromaticum (CM) against Pseudomonas fluorescens (PF) and Brochothrix thermosphacta (BT) in ground beef and sliced cooked ham stored in high- and low-oxygen-modified atmospheres (66/4/30% O/N/CO and 70/30% N/CO respectively). Both meat products were inoculated with CM, PF, and BT individually or in combination and stored for 7 days (3 days at 4 °C + 4 days at 8 °C) for ground beef and 28 days (10 days at 4 °C + 18 days at 8 °C) for sliced cooked ham. Each food matrix was assigned to 6 treatments: NC (no bacterial inoculation, representing the indigenous bacteria of meat), CM, BT, PF, CM + BT, and CM + PF.

The influence of eugenol, benzocaine and ice water on the welfare of adult grass carp (Ctenopharyngodon idella).

The aim of this study was to evaluate the effects of eugenol, benzocaine, and ice water during the sedative, anesthetic or euthanasia processes on the welfare of adult grass carp (Ctenopharyngodon idella). The experimental design was randomized and the animals were divided into eight groups. Sixty-two animals underwent an acclimation period.

Escherichia coli ST224 and IncF/bla plasmids drive resistance to extended-spectrum cephalosporins in poultry flocks in Parana, Brazil.

Resistant Enterobacterales of avian intestinal origin can contaminate carcasses during broiler processing and thereby spread through the human food chain. This study aimed at assessing the prevalence, diversity and genomic characteristics of ESBL/AmpC Enterobacterales in poultry flocks from different farms and cities in the state of Paraná, Brazil. Enterobacterales isolated from cloacal samples were subjected to antimicrobial susceptibility testing (AST).

Intake and performance of growing lambs supplemented with quebracho tannins.

Tannins can modulate rumen fermentation and increase the bypass protein; however, the use of different doses and sources of condensed tannins (CT) in animal diets has divergent results. The aim of this study was to evaluate the effect of different levels of dietary quebracho extract inclusion, as a CT source, in the performance and carcass characteristics of growing lambs. Forty-eight weaned lambs (Texel, Suffolk, and Hampshire Down crossbred) were homogenously blocked into four groups and supplemented at 0, 10, 30, and 60 g tannins/kg dry matter intake (DMI) (CONT, T1%, T3%, and T6%, respectively).

Non-conventional cultures and metabolism-derived compounds for bioprotection of meat and meat products: a review.

Meat and meat products are important nutritional sources for humans; however, they are highly susceptible to pathogenic or spoilage bacteria, which leads to economic losses for the industry and has become a public health threat. Several biological methods have been developed to promote meat safety and to increase shelf life, mostly focusing on lactic acid bacteria from the genera and . However, little attention has been paid to other groups of microorganisms with potential use as bioprotective cultures.

Combination of essential oil compounds and phenolic acids against Escherichia coli O157:H7 in vitro and in dry-fermented sausage production.

Escherichia coli O157:H7 is a foodborne pathogen that causes hemorrhagic colitis and hemolytic uremic syndrome. The low dose of infection and severity of the disease represent a concern to public health. Natural compounds have been widely applied as food additives to replace synthetic preservatives.