A5059100154- Meat and Animal Product Quality
- Dye analysis and toxicity
- Nutritional Studies and Diet
- Microbial Metabolism and Applications
- Mycotoxins in Agriculture and Food
- Zoonotic diseases and public health
- Pain Mechanisms and Treatments
- Probiotics and Fermented Foods
- Yersinia bacterium, plague, ectoparasites research
- Advanced Chemical Sensor Technologies
- Bacillus and Francisella bacterial research
- Tea Polyphenols and Effects
- PARP inhibition in cancer therapy
- Salmonella and Campylobacter epidemiology
- Postharvest Quality and Shelf Life Management
- Nanocomposite Films for Food Packaging
- Polyamine Metabolism and Applications
- Listeria monocytogenes in Food Safety
- Botulinum Toxin and Related Neurological Disorders
Institut du Porc
2014-2023
Fresh poultry and pork meat products represent highly perishable which are susceptible to spoil within a few days after production. Lactate addition modified atmosphere packaging common preservation strategies used overcome spoilage. This study aimed identify the effects of these their possible interactions on spoilage indicators simultaneously fresh turkey sausages. Ten batches raw (turkey or pork) sausages were industrially produced with different lactate concentrations (0, 1 2% w/w in 0,...
Dry fermented sausages are produced worldwide by well-controlled fermentation processes involving complex microbiota including many bacterial and fungal species with key technological roles. However, to date, diversity on sausage casings during storage has not been fully described. In this context, we studied the microbial communities from dry naturally colonized or voluntarily surface inoculated molds using both culture-dependent metabarcoding methods. Staphylococci lactic acid bacteria...
Data in this article provide detailed information on the diversity of bacterial communities present 576 samples raw pork or poultry sausages produced industrially 2017. Bacterial growth dynamics and were monitored throughout refrigerated storage period to estimate impact packaging atmosphere use potassium lactate as chemical preservative. The data include several types analysis aiming at providing a comprehensive microbial ecology spoilage during how process parameters do influence...
Abstract Scope Epidemiological and experimental evidence reported that processed meat consumption is associated with colorectal cancer (CRC) risk. Several studies suggest the involvement of nitrite or nitrate additives via N -nitroso-compound formation (NOCs). Methods results Compared to reference level (120 mg/kg ham), effects sodium reduction (90 removal replacement were analysed on ham characteristics in a CRC rat model. Sodium induced similar decrease preneoplastic lesions, but only led...
Yersiniosis is, after campylobacteriosis and salmonellosis, the third most frequently reported zoonosis in Europe. Humans become infected with Y. enterocolitica through consumption of undercooked pork raw food having been contact contaminated surfaces. Pigs, main reservoir for human pathogenic strains, do not develop clinical signs. In France worldwide, biotype 4 (BT4) is isolated from both pigs yersiniosis. this study, a collection 26 BT4 strains pig tonsils was used to investigate their...