Biocontrol of aflatoxigenic Aspergillus parasiticus by native Debaryomyces hansenii in dry-cured meat products.
Sign Up to like & getrecommendations! Published in 2019 at "Food microbiology"
DOI: 10.1016/j.fm.2019.01.024
Abstract: Dry-cured meat products, such as dry-cured ham or dry-fermented sausages, are characterized by their particular ripening process, where a mould population grows on their surface. Some of these moulds are hazardous to the consumers because… read more here.
Keywords: meat products; cured meat; hansenii strains; dry cured ... See more keywords
Effect of cured meat product ingredients on the Penicillium verrucosum growth and ochratoxin A production
Sign Up to like & getrecommendations! Published in 2019 at "Food Control"
DOI: 10.1016/j.foodcont.2018.09.014
Abstract: Abstract Ochratoxigenic penicillia can grow on the cured meat products surface during their ripening. Ingredients added to cured meat products throughout their processing, and specifically of dry-fermented sausages, consist of a potential strategy to prevent… read more here.
Keywords: penicillium verrucosum; growth; meat products; cured meat ... See more keywords
Effects of environmental conditions and substrate on growth and ochratoxin A production by Penicillium verrucosum and Penicillium nordicum: Relative risk assessment of OTA in dry-cured meat products.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2018.12.025
Abstract: Ecological conditions during ripening of dry-cured meat products favour the growth of an uncontrolled mould population that could suppose a risk of ochratoxin A (OTA) production. In this work the influence of water activity (aw),… read more here.
Keywords: penicillium; meat products; cured meat; risk ... See more keywords
Red Wine and Pomegranate Extracts Suppress Cured Meat Promotion of Colonic Mucin-Depleted Foci in Carcinogen-Induced Rats
Sign Up to like & getrecommendations! Published in 2017 at "Nutrition and Cancer"
DOI: 10.1080/01635581.2017.1263745
Abstract: ABSTRACT Processed meat intake is carcinogenic to humans. We have shown that intake of a workshop-made cured meat with erythorbate promotes colon carcinogenesis in rats. We speculated that polyphenols could inhibit this effect by limitation… read more here.
Keywords: induced rats; mucin depleted; depleted foci; cured meat ... See more keywords
Associations between Preserved foods and Breast Cancer Risk in Hong Kong Chinese Women.
Sign Up to like & getrecommendations! Published in 2022 at "Cancer prevention research"
DOI: 10.1158/1940-6207.capr-21-0509
Abstract: Preserved food such as cured foods may contain nitrate and nitrite that may contribute to the breast cancer development. Evidence on the associations between these preserved food intakes and risk of breast cancer is sparse.… read more here.
Keywords: breast cancer; risk; cancer; cured meat ... See more keywords
Effects of Inherent Lactic Acid Bacteria on Inhibition of Angiotensin I-Converting Enzyme and Antioxidant Activities in Dry-Cured Meat Products
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11142123
Abstract: The aim of this study was to investigate the inherent bacteria that contribute to expressing the angiotensin I-converting enzyme (ACE) inhibitory activity and the antioxidant activity of dry-cured meat products without a bacterial starter. Among… read more here.
Keywords: dry cured; ace inhibitory; antioxidant activities; cured meat ... See more keywords
Staphylococcus aureus in the Processing Environment of Cured Meat Products
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12112161
Abstract: The presence of Staphylococcus aureus in six dry-cured meat-processing facilities was investigated. S. aureus was detected in 3.8% of surfaces from five facilities. The occurrence was clearly higher during processing (4.8%) than after cleaning and… read more here.
Keywords: staphylococcus aureus; aureus processing; processing environment; cured meat ... See more keywords
The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions
Sign Up to like & getrecommendations! Published in 2021 at "Molecules"
DOI: 10.3390/molecules26010223
Abstract: Flavor is amongst the major personal satisfaction indicators for meat products. The aroma of dry cured meat products is generated under specific conditions such as long ripening periods and mild temperatures. In these conditions, the… read more here.
Keywords: model systems; cured meat; volatile compounds; meat ... See more keywords
The Occurrence of Five Unregulated Mycotoxins Most Important for Traditional Dry-Cured Meat Products
Sign Up to like & getrecommendations! Published in 2022 at "Toxins"
DOI: 10.3390/toxins14070476
Abstract: This study investigated the occurrence of 5 unregulated mycotoxins in a total of 250 traditional dry-cured meat products sampled in 2020 and 2021 in five Croatian regions (eastern, northern, central, western, and southern). Aflatoxin B1… read more here.
Keywords: dry cured; unregulated mycotoxins; cured meat; traditional dry ... See more keywords
Contribution of vegetables and cured meat to dietary nitrate and nitrite intake in Italian population: Safe level for cured meat and controversial role of vegetables
Sign Up to like & getrecommendations! Published in 2018 at "Italian Journal of Food Safety"
DOI: 10.4081/ijfs.2018.7692
Abstract: Nitrate and nitrite content was determined on a total of 900 samples of vegetables and cured meat and the nitrite and nitrate exposure assessment was evaluated for central Italy population based on the food consumption… read more here.
Keywords: vegetables cured; cured meat; meat; nitrate nitrite ... See more keywords