Inactivation of Yersinia enterocolitica in Sremska sausages during ripening period
Аутори
Ćirić, JelenaMitrović, Radmila
Baltić, Branislav
Janjić, Jelena
Bošković, Marija
Glišić, Milica
Baltić, Milan Ž.
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The Yersinia enterocolitica has become increasingly important as a food contaminant. Yersiniosis is a typical foodborne disease and Y.enterocolitica has been frequently isolated from a variety of foods, like untreated milk, chocolate milk, dairy cream and ice cream, vegetables like carrots, tomatoes, beef and lamb, but pigs (meat and meat products) have been considered to be the primary reservoir for the human pathogenic types of Y. enterocolitica. The aim of this study was to evaluate the effect of storage time, pH and aw value on the levels of Yersinia enterocolitica in Sremska sausages (traditional meat products from Srem, Serbia). For comparison, meat was divided into four equal portions. Control sausages were produced without starter cultures (CI-group) and with starter cultures (CII-group). Experimental sausages were inoculated with Yersinia enterocolitica (biotype 1, serotype 0:8) (EI-group-without starter cultures and EII-group-with starter cultures). Sampling was performed by ...randomly selecting two links of each sausage preparation during storage on 0, 3, 7, 12 and 18 day of ripening period. Microbiological examination (Yersinia enterocolitica) was conducted according to ISO methods (ISO 10273-2003). Results showed that number of Y. enterocolitica was decreased, and was not detected after 12 day of ripening period. The sausage groups manufactured with starter cultures had lower pH and aw values compared to groups without starter culture. The use of the starter cultures constitutes an additional improvement to the microbial safety by reducing Yersinia enterocolitica in Sremska sausages.
Кључне речи:
Yersinia enterocolitica / Sremska sausages / starter cultureИзвор:
XI Kongres mikrobiologa Srbije – MIKROMED, 11-13. maj 2017, 2017, 205-205Издавач:
- Beograd : Udruženje mikrobiologa Srbije
Финансирање / пројекти:
- Одабране биолошке опасности за безбедност/квалитет хране анималног порекла и контролне мере од фарме до потрошача (RS-MESTD-Technological Development (TD or TR)-31034)
Напомена:
- Book of abstract
Колекције
Институција/група
Fakultet veterinarske medicineTY - CONF AU - Ćirić, Jelena AU - Mitrović, Radmila AU - Baltić, Branislav AU - Janjić, Jelena AU - Bošković, Marija AU - Glišić, Milica AU - Baltić, Milan Ž. PY - 2017 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2564 AB - The Yersinia enterocolitica has become increasingly important as a food contaminant. Yersiniosis is a typical foodborne disease and Y.enterocolitica has been frequently isolated from a variety of foods, like untreated milk, chocolate milk, dairy cream and ice cream, vegetables like carrots, tomatoes, beef and lamb, but pigs (meat and meat products) have been considered to be the primary reservoir for the human pathogenic types of Y. enterocolitica. The aim of this study was to evaluate the effect of storage time, pH and aw value on the levels of Yersinia enterocolitica in Sremska sausages (traditional meat products from Srem, Serbia). For comparison, meat was divided into four equal portions. Control sausages were produced without starter cultures (CI-group) and with starter cultures (CII-group). Experimental sausages were inoculated with Yersinia enterocolitica (biotype 1, serotype 0:8) (EI-group-without starter cultures and EII-group-with starter cultures). Sampling was performed by randomly selecting two links of each sausage preparation during storage on 0, 3, 7, 12 and 18 day of ripening period. Microbiological examination (Yersinia enterocolitica) was conducted according to ISO methods (ISO 10273-2003). Results showed that number of Y. enterocolitica was decreased, and was not detected after 12 day of ripening period. The sausage groups manufactured with starter cultures had lower pH and aw values compared to groups without starter culture. The use of the starter cultures constitutes an additional improvement to the microbial safety by reducing Yersinia enterocolitica in Sremska sausages. PB - Beograd : Udruženje mikrobiologa Srbije C3 - XI Kongres mikrobiologa Srbije – MIKROMED, 11-13. maj 2017 T1 - Inactivation of Yersinia enterocolitica in Sremska sausages during ripening period SP - 205 EP - 205 UR - https://hdl.handle.net/21.15107/rcub_veterinar_2564 ER -
@conference{ author = "Ćirić, Jelena and Mitrović, Radmila and Baltić, Branislav and Janjić, Jelena and Bošković, Marija and Glišić, Milica and Baltić, Milan Ž.", year = "2017", abstract = "The Yersinia enterocolitica has become increasingly important as a food contaminant. Yersiniosis is a typical foodborne disease and Y.enterocolitica has been frequently isolated from a variety of foods, like untreated milk, chocolate milk, dairy cream and ice cream, vegetables like carrots, tomatoes, beef and lamb, but pigs (meat and meat products) have been considered to be the primary reservoir for the human pathogenic types of Y. enterocolitica. The aim of this study was to evaluate the effect of storage time, pH and aw value on the levels of Yersinia enterocolitica in Sremska sausages (traditional meat products from Srem, Serbia). For comparison, meat was divided into four equal portions. Control sausages were produced without starter cultures (CI-group) and with starter cultures (CII-group). Experimental sausages were inoculated with Yersinia enterocolitica (biotype 1, serotype 0:8) (EI-group-without starter cultures and EII-group-with starter cultures). Sampling was performed by randomly selecting two links of each sausage preparation during storage on 0, 3, 7, 12 and 18 day of ripening period. Microbiological examination (Yersinia enterocolitica) was conducted according to ISO methods (ISO 10273-2003). Results showed that number of Y. enterocolitica was decreased, and was not detected after 12 day of ripening period. The sausage groups manufactured with starter cultures had lower pH and aw values compared to groups without starter culture. The use of the starter cultures constitutes an additional improvement to the microbial safety by reducing Yersinia enterocolitica in Sremska sausages.", publisher = "Beograd : Udruženje mikrobiologa Srbije", journal = "XI Kongres mikrobiologa Srbije – MIKROMED, 11-13. maj 2017", title = "Inactivation of Yersinia enterocolitica in Sremska sausages during ripening period", pages = "205-205", url = "https://hdl.handle.net/21.15107/rcub_veterinar_2564" }
Ćirić, J., Mitrović, R., Baltić, B., Janjić, J., Bošković, M., Glišić, M.,& Baltić, M. Ž.. (2017). Inactivation of Yersinia enterocolitica in Sremska sausages during ripening period. in XI Kongres mikrobiologa Srbije – MIKROMED, 11-13. maj 2017 Beograd : Udruženje mikrobiologa Srbije., 205-205. https://hdl.handle.net/21.15107/rcub_veterinar_2564
Ćirić J, Mitrović R, Baltić B, Janjić J, Bošković M, Glišić M, Baltić MŽ. Inactivation of Yersinia enterocolitica in Sremska sausages during ripening period. in XI Kongres mikrobiologa Srbije – MIKROMED, 11-13. maj 2017. 2017;:205-205. https://hdl.handle.net/21.15107/rcub_veterinar_2564 .
Ćirić, Jelena, Mitrović, Radmila, Baltić, Branislav, Janjić, Jelena, Bošković, Marija, Glišić, Milica, Baltić, Milan Ž., "Inactivation of Yersinia enterocolitica in Sremska sausages during ripening period" in XI Kongres mikrobiologa Srbije – MIKROMED, 11-13. maj 2017 (2017):205-205, https://hdl.handle.net/21.15107/rcub_veterinar_2564 .