Naslov
Improving the safety and quality of fermented meat products

Autori
Zdolec, Nevijo

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, stručni

Izvornik
Proceeding of abstracts Hygiena alimentorum XLI / Semjon, Boris ; Popelka, Peter - Košice : University of veterinary medicine and pharmacy in Kosice, Slovakia, 2021, 77-77

ISBN
978-80-8077-734-0

Skup
International Scientific Conference Hygiena alimentorum XLI

Mjesto i datum
Vysoké Tatry, Slovačka, 23.11.2021. - 23.11.2021

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
fermented meat products ; safety ; quality ; veterinary controls ; interventions

Sažetak
The production of fermented meat products, i.e. cured meat and fermented sausages, is very challenging due to the complex technological and hygienic requirements that affect the safety and quality of the products. When assessing the safety of fermented meat products, various biological and chemical hazards may be considered, e.g. Salmonella, Shiga toxin-producing Escherichia coli, Toxoplasma gondii, Trichinella, Listeria monocytogenes, Staphylococcus aureus, resistant (a)pathogens, toxogenic molds and mycotoxins, biogenic amines, polycyclic aromatic hydrocarbons, nitrites and nitrosamines. Health aspects of fermented meat products can also be assessed in terms of their composition, e.g. high salt content, fat, cholesterol or saturated fatty acids. Control measures for most pathogens are already applicable at farm level (parasites, Salmonella, STEC), while others are controlled by hygienic and technological interventions during meat processing (S. aureus, L. monocytogenes). The latter also applies to toxicological hazards that may arise during the maturation of fermented meat products, e.g. PAHs (smoked products), mycotoxins or biogenic amines. The use of starter cultures and protective cultures is a well-known means of suppressing many microbiological-toxicological hazards in fermented sausages based on competitive exclusion, in combination with other hurdles, mainly low pH and low water activity. Improving the quality and safety of fermented meat products in terms of nutritional aspects can be achieved through various approaches, such as modeling the basic chemical composition, introducing substitutes for animal fats, NaCl or nitrites, and even developing probiotic and functional products. Despite the many safety and quality issues and challenges mentioned above, the aim of this presentation is rather to highlight the strengths and high value of fermented meat products from a traditional or industrial point of view and perspectives.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina

POVEZANOST RADA