The Experts below are selected from a list of 114 Experts worldwide ranked by ideXlab platform
Maria Garcia C Fontan - One of the best experts on this subject based on the ideXlab platform.
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polycyclic aromatic hydrocarbons pahs in two spanish traditional Smoked Sausage varieties chorizo gallego and chorizo de cebolla
Meat Science, 2011Co-Authors: Jose M Lorenzo, Noemi Cobas, Maria Figueiredo, Laura Purriños, Roberto Bermúdez, Maria Garcia C FontanAbstract:Abstract The polycyclic aromatic hydrocarbon ( PAH) content in two traditional Smoked Sausages from Spain was determined. Results showed, that total average levels of PAHs found were higher in “Chorizo de cebolla” (101.81 vs. 98.48 μgkg − 1 ). Most contents of PAHs found in both Sausages were phenanthrene, naphthalene and anthracene. The maximum level for benzo[ a ]pyrene (B a P) of 5 μg kg − 1 in Smoked meat products was not exceeded in any samples. B a P represented a 0.73% and 1.15% with respect to the total sum of the 15 PAHs that were investigated in this study for “Chorizo gallego” and “Chorizo de cebolla”, respectively. Correlation statistic analysis (P a P was a good marker for Σ15 PAHs in “Chorizo gallego” samples (R B a P/Σ15PAHs = 0.77; P B a P/7EPA = 0.95) and in “Chorizo gallego” samples (R B a P/7EPA = 0.81).
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polycyclic aromatic hydrocarbons pahs in two spanish traditional Smoked Sausage varieties chorizo gallego and chorizo de cebolla
Meat Science, 2011Co-Authors: Jose M Lorenzo, Noemi Cobas, Maria Figueiredo, Laura Purriños, Roberto Bermúdez, Maria Garcia C FontanAbstract:The polycyclic aromatic hydrocarbon (PAH) content in two traditional Smoked Sausages from Spain was determined. Results showed, that total average levels of PAHs found were higher in "Chorizo de cebolla" (101.81 vs. 98.48 μgkg(-1)). Most contents of PAHs found in both Sausages were phenanthrene, naphthalene and anthracene. The maximum level for benzo[a]pyrene (BaP) of 5 μgkg(-1) in Smoked meat products was not exceeded in any samples. BaP represented a 0.73% and 1.15% with respect to the total sum of the 15 PAHs that were investigated in this study for "Chorizo gallego" and "Chorizo de cebolla", respectively. Correlation statistic analysis (P < 0.01) of the contents from samples analysed, showed that BaP was a good marker for Σ15 PAHs in "Chorizo gallego" samples (R(BaP/Σ15PAHs) = 0.77; P < 0.01) and it was a good marker for 7 U.S. EPA probably carcinogenic PAHs in "Chorizo de cebolla" samples (R(BaP/7EPA) = 0.95) and in "Chorizo gallego" samples (R(BaP/7EPA) = 0.81).
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polycyclic aromatic hydrocarbons pahs in two spanish traditional Smoked Sausage varieties androlla and botillo
Meat Science, 2010Co-Authors: Jose M Lorenzo, Maria Garcia C Fontan, Laura Purriños, Daniel FrancoAbstract:Abstract The polycyclic aromatic hydrocarbon (PAH) content in two traditional Smoked Sausages from Spain was determined. Determination and quantification of PAHs in Smoked Sausages were performed by HPLC with fluorescence detection. Results showed, that total mean levels of PAHs found were higher in “Androlla” (36.45 µg/kg) than in “Botillo” (29.39 µg/kg) although no significant differences (P
Jose M Lorenzo - One of the best experts on this subject based on the ideXlab platform.
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polycyclic aromatic hydrocarbons pahs in two spanish traditional Smoked Sausage varieties chorizo gallego and chorizo de cebolla
Meat Science, 2011Co-Authors: Jose M Lorenzo, Noemi Cobas, Maria Figueiredo, Laura Purriños, Roberto Bermúdez, Maria Garcia C FontanAbstract:Abstract The polycyclic aromatic hydrocarbon ( PAH) content in two traditional Smoked Sausages from Spain was determined. Results showed, that total average levels of PAHs found were higher in “Chorizo de cebolla” (101.81 vs. 98.48 μgkg − 1 ). Most contents of PAHs found in both Sausages were phenanthrene, naphthalene and anthracene. The maximum level for benzo[ a ]pyrene (B a P) of 5 μg kg − 1 in Smoked meat products was not exceeded in any samples. B a P represented a 0.73% and 1.15% with respect to the total sum of the 15 PAHs that were investigated in this study for “Chorizo gallego” and “Chorizo de cebolla”, respectively. Correlation statistic analysis (P a P was a good marker for Σ15 PAHs in “Chorizo gallego” samples (R B a P/Σ15PAHs = 0.77; P B a P/7EPA = 0.95) and in “Chorizo gallego” samples (R B a P/7EPA = 0.81).
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polycyclic aromatic hydrocarbons pahs in two spanish traditional Smoked Sausage varieties chorizo gallego and chorizo de cebolla
Meat Science, 2011Co-Authors: Jose M Lorenzo, Noemi Cobas, Maria Figueiredo, Laura Purriños, Roberto Bermúdez, Maria Garcia C FontanAbstract:The polycyclic aromatic hydrocarbon (PAH) content in two traditional Smoked Sausages from Spain was determined. Results showed, that total average levels of PAHs found were higher in "Chorizo de cebolla" (101.81 vs. 98.48 μgkg(-1)). Most contents of PAHs found in both Sausages were phenanthrene, naphthalene and anthracene. The maximum level for benzo[a]pyrene (BaP) of 5 μgkg(-1) in Smoked meat products was not exceeded in any samples. BaP represented a 0.73% and 1.15% with respect to the total sum of the 15 PAHs that were investigated in this study for "Chorizo gallego" and "Chorizo de cebolla", respectively. Correlation statistic analysis (P < 0.01) of the contents from samples analysed, showed that BaP was a good marker for Σ15 PAHs in "Chorizo gallego" samples (R(BaP/Σ15PAHs) = 0.77; P < 0.01) and it was a good marker for 7 U.S. EPA probably carcinogenic PAHs in "Chorizo de cebolla" samples (R(BaP/7EPA) = 0.95) and in "Chorizo gallego" samples (R(BaP/7EPA) = 0.81).
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polycyclic aromatic hydrocarbons pahs in two spanish traditional Smoked Sausage varieties androlla and botillo
Meat Science, 2010Co-Authors: Jose M Lorenzo, Maria Garcia C Fontan, Laura Purriños, Daniel FrancoAbstract:Abstract The polycyclic aromatic hydrocarbon (PAH) content in two traditional Smoked Sausages from Spain was determined. Determination and quantification of PAHs in Smoked Sausages were performed by HPLC with fluorescence detection. Results showed, that total mean levels of PAHs found were higher in “Androlla” (36.45 µg/kg) than in “Botillo” (29.39 µg/kg) although no significant differences (P
Laura Purriños - One of the best experts on this subject based on the ideXlab platform.
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polycyclic aromatic hydrocarbons pahs in two spanish traditional Smoked Sausage varieties chorizo gallego and chorizo de cebolla
Meat Science, 2011Co-Authors: Jose M Lorenzo, Noemi Cobas, Maria Figueiredo, Laura Purriños, Roberto Bermúdez, Maria Garcia C FontanAbstract:Abstract The polycyclic aromatic hydrocarbon ( PAH) content in two traditional Smoked Sausages from Spain was determined. Results showed, that total average levels of PAHs found were higher in “Chorizo de cebolla” (101.81 vs. 98.48 μgkg − 1 ). Most contents of PAHs found in both Sausages were phenanthrene, naphthalene and anthracene. The maximum level for benzo[ a ]pyrene (B a P) of 5 μg kg − 1 in Smoked meat products was not exceeded in any samples. B a P represented a 0.73% and 1.15% with respect to the total sum of the 15 PAHs that were investigated in this study for “Chorizo gallego” and “Chorizo de cebolla”, respectively. Correlation statistic analysis (P a P was a good marker for Σ15 PAHs in “Chorizo gallego” samples (R B a P/Σ15PAHs = 0.77; P B a P/7EPA = 0.95) and in “Chorizo gallego” samples (R B a P/7EPA = 0.81).
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polycyclic aromatic hydrocarbons pahs in two spanish traditional Smoked Sausage varieties chorizo gallego and chorizo de cebolla
Meat Science, 2011Co-Authors: Jose M Lorenzo, Noemi Cobas, Maria Figueiredo, Laura Purriños, Roberto Bermúdez, Maria Garcia C FontanAbstract:The polycyclic aromatic hydrocarbon (PAH) content in two traditional Smoked Sausages from Spain was determined. Results showed, that total average levels of PAHs found were higher in "Chorizo de cebolla" (101.81 vs. 98.48 μgkg(-1)). Most contents of PAHs found in both Sausages were phenanthrene, naphthalene and anthracene. The maximum level for benzo[a]pyrene (BaP) of 5 μgkg(-1) in Smoked meat products was not exceeded in any samples. BaP represented a 0.73% and 1.15% with respect to the total sum of the 15 PAHs that were investigated in this study for "Chorizo gallego" and "Chorizo de cebolla", respectively. Correlation statistic analysis (P < 0.01) of the contents from samples analysed, showed that BaP was a good marker for Σ15 PAHs in "Chorizo gallego" samples (R(BaP/Σ15PAHs) = 0.77; P < 0.01) and it was a good marker for 7 U.S. EPA probably carcinogenic PAHs in "Chorizo de cebolla" samples (R(BaP/7EPA) = 0.95) and in "Chorizo gallego" samples (R(BaP/7EPA) = 0.81).
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polycyclic aromatic hydrocarbons pahs in two spanish traditional Smoked Sausage varieties androlla and botillo
Meat Science, 2010Co-Authors: Jose M Lorenzo, Maria Garcia C Fontan, Laura Purriños, Daniel FrancoAbstract:Abstract The polycyclic aromatic hydrocarbon (PAH) content in two traditional Smoked Sausages from Spain was determined. Determination and quantification of PAHs in Smoked Sausages were performed by HPLC with fluorescence detection. Results showed, that total mean levels of PAHs found were higher in “Androlla” (36.45 µg/kg) than in “Botillo” (29.39 µg/kg) although no significant differences (P
John N. Sofos - One of the best experts on this subject based on the ideXlab platform.
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post processing application of chemical solutions for control of listeria monocytogenes cultured under different conditions on commercial Smoked Sausage formulated with and without potassium lactate sodium diacetate
Food Microbiology, 2006Co-Authors: Ifigenia Geornaras, Panagiotis N. Skandamis, Keith E. Belk, John A. Scanga, Patricia A. Kendall, Gary C. Smith, John N. SofosAbstract:Abstract This study evaluated post-processing chemical solutions for their antilisterial effects on commercial Smoked Sausage formulated with or without 1.5% potassium lactate plus 0.05% sodium diacetate, and contaminated (approximately 3–4 log cfu/cm 2 ) with 10-strain composite Listeria monocytogenes inocula prepared under various conditions. Inoculated samples were left untreated, or were immersed (2 min, 25±2 °C) in solutions of acetic acid (2.5%), lactic acid (2.5%), potassium benzoate (5%) or Nisaplin ® (0.5%, equivalent to 5000 IU/ml of nisin) alone, and in sequence (Nisaplin followed by acetic acid, lactic acid or potassium benzoate), before vacuum packaging and storage at 10 °C (48 days). Acetic acid, lactic acid or potassium benzoate applied alone reduced initial L. monocytogenes populations by 0.4–1.5 log cfu/cm 2 , while treatments including Nisaplin caused reductions of 2.1–3.3 log cfu/cm 2 . L. monocytogenes on untreated Sausage formulated with antimicrobials had a lag phase duration of 10.2 days and maximum specific growth rate ( μ max ) of 0.089 per day, compared to no lag phase and μ max of 0.300 per day for L. monocytogenes on untreated product that did not contain antimicrobials in the formulation. The immersion treatments inhibited growth of the pathogen for 4.9–14.8 days on Sausage formulated without potassium lactate–sodium diacetate; however, in all cases significant ( P 0.05 ) growth occurred by the end of storage. The antilisterial activity of chemical solutions was greatly enhanced when applied to product formulated with antimicrobials; growth was completely inhibited on Sausage treated with acetic or lactic acid alone, and in sequence with Nisaplin. In general, habituation (15 °C, 7 days) of L. monocytogenes cells, planktonically or as attached cells to stainless-steel coupons in Sausage homogenate prior to contamination of product, resulted in shorter lag phase durations compared with cells cultivated planktonically in a broth medium. Furthermore, when present, high levels of spoilage flora were found to suppress growth of the pathogen. Findings of this study could be useful to US meat processors in their efforts to select required regulatory alternatives for control of post-processing contamination in meat products.
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Post-processing application of chemical solutions for control of Listeria monocytogenes, cultured under different conditions, on commercial Smoked Sausage formulated with and without potassium lactate-sodium diacetate.
Food microbiology, 2006Co-Authors: Ifigenia Geornaras, Panagiotis N. Skandamis, Keith E. Belk, John A. Scanga, Patricia A. Kendall, Gary C. Smith, John N. SofosAbstract:This study evaluated post-processing chemical solutions for their antilisterial effects on commercial Smoked Sausage formulated with or without 1.5% potassium lactate plus 0.05% sodium diacetate, and contaminated (approximately 3-4 log cfu/cm(2)) with 10-strain composite Listeria monocytogenes inocula prepared under various conditions. Inoculated samples were left untreated, or were immersed (2 min, 25 +/- 2 degrees C) in solutions of acetic acid (2.5%), lactic acid (2.5%), potassium benzoate (5%) or Nisaplin (0.5%, equivalent to 5000 IU/ml of nisin) alone, and in sequence (Nisaplin followed by acetic acid, lactic acid or potassium benzoate), before vacuum packaging and storage at 10 degrees C (48 days). Acetic acid, lactic acid or potassium benzoate applied alone reduced initial L. monocytogenes populations by 0.4-1.5 log cfu/cm(2), while treatments including Nisaplin caused reductions of 2.1-3.3 log cfu/cm(2). L. monocytogenes on untreated Sausage formulated with antimicrobials had a lag phase duration of 10.2 days and maximum specific growth rate (mu(max)) of 0.089 per day, compared to no lag phase and mu(max) of 0.300 per day for L. monocytogenes on untreated product that did not contain antimicrobials in the formulation. The immersion treatments inhibited growth of the pathogen for 4.9-14.8 days on Sausage formulated without potassium lactate-sodium diacetate; however, in all cases significant (P < 0.05) growth occurred by the end of storage. The antilisterial activity of chemical solutions was greatly enhanced when applied to product formulated with antimicrobials; growth was completely inhibited on Sausage treated with acetic or lactic acid alone, and in sequence with Nisaplin. In general, habituation (15 degrees C, 7 days) of L. monocytogenes cells, planktonically or as attached cells to stainless-steel coupons in Sausage homogenate prior to contamination of product, resulted in shorter lag phase durations compared with cells cultivated planktonically in a broth medium. Furthermore, when present, high levels of spoilage flora were found to suppress growth of the pathogen. Findings of this study could be useful to US meat processors in their efforts to select required regulatory alternatives for control of post-processing contamination in meat products.
Noemi Cobas - One of the best experts on this subject based on the ideXlab platform.
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polycyclic aromatic hydrocarbons pahs in two spanish traditional Smoked Sausage varieties chorizo gallego and chorizo de cebolla
Meat Science, 2011Co-Authors: Jose M Lorenzo, Noemi Cobas, Maria Figueiredo, Laura Purriños, Roberto Bermúdez, Maria Garcia C FontanAbstract:Abstract The polycyclic aromatic hydrocarbon ( PAH) content in two traditional Smoked Sausages from Spain was determined. Results showed, that total average levels of PAHs found were higher in “Chorizo de cebolla” (101.81 vs. 98.48 μgkg − 1 ). Most contents of PAHs found in both Sausages were phenanthrene, naphthalene and anthracene. The maximum level for benzo[ a ]pyrene (B a P) of 5 μg kg − 1 in Smoked meat products was not exceeded in any samples. B a P represented a 0.73% and 1.15% with respect to the total sum of the 15 PAHs that were investigated in this study for “Chorizo gallego” and “Chorizo de cebolla”, respectively. Correlation statistic analysis (P a P was a good marker for Σ15 PAHs in “Chorizo gallego” samples (R B a P/Σ15PAHs = 0.77; P B a P/7EPA = 0.95) and in “Chorizo gallego” samples (R B a P/7EPA = 0.81).
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polycyclic aromatic hydrocarbons pahs in two spanish traditional Smoked Sausage varieties chorizo gallego and chorizo de cebolla
Meat Science, 2011Co-Authors: Jose M Lorenzo, Noemi Cobas, Maria Figueiredo, Laura Purriños, Roberto Bermúdez, Maria Garcia C FontanAbstract:The polycyclic aromatic hydrocarbon (PAH) content in two traditional Smoked Sausages from Spain was determined. Results showed, that total average levels of PAHs found were higher in "Chorizo de cebolla" (101.81 vs. 98.48 μgkg(-1)). Most contents of PAHs found in both Sausages were phenanthrene, naphthalene and anthracene. The maximum level for benzo[a]pyrene (BaP) of 5 μgkg(-1) in Smoked meat products was not exceeded in any samples. BaP represented a 0.73% and 1.15% with respect to the total sum of the 15 PAHs that were investigated in this study for "Chorizo gallego" and "Chorizo de cebolla", respectively. Correlation statistic analysis (P < 0.01) of the contents from samples analysed, showed that BaP was a good marker for Σ15 PAHs in "Chorizo gallego" samples (R(BaP/Σ15PAHs) = 0.77; P < 0.01) and it was a good marker for 7 U.S. EPA probably carcinogenic PAHs in "Chorizo de cebolla" samples (R(BaP/7EPA) = 0.95) and in "Chorizo gallego" samples (R(BaP/7EPA) = 0.81).