Journal of Food Quality and Hazards Control

118-127

Authors: A. Macieira, D. Barros, M. Vaz-Velho, R. Pinheiro, S. Fonseca, H. Albano, P. Teixeira

Background: “Chouriço Vinha d’Alhos” is a traditional fermented dry meat sausage from North of Portugal. The aim of this work was to evaluate the effects of a fresh and a lyophilized bioprotective Lactobacillus plantarum ST153Ch culture, on an industrial scale, on the physicochemical, microbiological, and sensorial characteristics of “Chouriço Vinha d’Alhos”. Methods: “Chouriço Vinha d’Alhos” added with Lb. plantarum ST153Ch (fresh or lyophilized) were analyzed for the physicochemical, microbiological, and sensorial characteristics, over 90 days of storage at 4 ºC. All data were statistically analyzed using an ANOVA procedure by IBM SPSS Statistics v. 25. Results: The results showed that there was no difference in the reduction of L. monocytogenes, without or with the addition of Lb. plantarum either fresh or lyophilized. There were no significant differences (p>0.05) in some analyzed physicochemical parameters of products added with fresh or lyophilized Lb. plantarum cultures over the 90 days of storage; but both, fresh and lyophilized cultures, influenced some of the tested physicochemical parameters. Conclusion: Considering no significant differences between application methodologies (fresh or lyophilized Lb. plantarum), industry might be able to choose the most suitable method according to their manufacturing process.

134-139

Authors: E.O. Dada, V.A. Osidipe, K.E. Iyaomolere, S.O. Itoje, M.O. Akinola

Background: In many developing countries, numerous brands of bottled water and the relatively cheaper counterpart, sachet water, can be found in all cities, towns, and even villages. This study assessed the concentrations of some phthalates and metals in bottled and sachet water sold in Lagos, Nigeria. Methods: Fifteen pieces of plastic bottled water and 15 pieces of sachet water were randomly obtained from different street vendors in Lagos, Nigeria. High Performance Liquid Chromatography (HPLC) was used to determine the levels of dimethylphthalate (DMP), diethylphthalate (DEP), and dibutylphthalate (DBP). Also, atomic absorption spectroscopy assay was applied in order to assess the contents of metals, including zinc (Zn), chromium (Cr), lead (Pb), and cadmium (Cd). All statistical analyses were carried out using the SPSS (version 20). Results: The mean concentrations of DMP, DEP, and DBP in bottled water samples were 0.564±0.074, 0.248±0.166, and 0.042±0.049 mg/L, respectively; these rates for sachet water samples were 0.803±0.049, 0.243±0.035, and 0.160±0.073 mg/L, respectively. Some significant differences (p<0.01) were found between phthalates concentrations of various water brands. The mean DMP concentration of sachet water samples was significantly higher (p<0.01) than that of bottled waters. The concentrations of Zn, Cr, Pb, and Cd in the samples were within the acceptable limits. Conclusion: The higher concentrations of phthalates in sachet water relative to bottled water indicate that drinking sachet water may pose higher risk of phthalates exposure.

146-153

Authors: W.S. Darwish, A.S. Atia, W.R. El-Ghareeb, A.E. Elhelaly,

Background: Shiga toxin-producing Escherichia coli (STEC) are group of E. coli causing bloody diarrhea. The goal of this survey was to determine the prevalence of multidrug resistant shiga toxin-producing E. coli in cattle meat and its contact surfaces. Methods: Swab samples (n=120) were randomly collected from meat and contact surface of butchery shops in Sharkia province, Egypt. Prevalence of E. coli was examined using culture, biochemical, and serological methods. Identification of shiga toxin-encoding genes (stx1 and stx2) in the E. coli serotypes was done using multiplex polymerase chain reaction. Screening of multidrug resistance profile was done using the disk-diffusion method. Data were analyzed using JMP statistical package, SAS Institute Inc., Cary, NC. Results: The prevalence rates of E. coli in the chuck, round, masseter muscles, cutting-boards, walls, and floors were 20, 10, 30, 50, 40, and 60%, respectively. Among the isolates, E. coli O111:H4 and E. coli O26:H11 harbored the two mentioned genes. E. coli O86 and E. coli O114:H21 harbored only stx1; while E. coli O55:H7 encoded only stx2. Just E. coli O124 had no express of stx1 and stx2. The isolated E. coli serovars showed a multidrug resistance profile. Conclusion: Considering the results of this study, strict hygienic procedures should be followed to avoid or reduce carcass cross-contamination. In addition, proper handling and efficient cooking of meat are highly recommended by consumers to reduce the risk of human exposure to STEC.

161-161

Authors: A. Maurady

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