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The effect of chemical extraction and in vitro digestion of different kinds of honey on bioactive compounds (total phenolic compounds and flavonoids) and biological activities (antioxidant, antimicrobial and anti-inflammatory) was investigated. The antioxidant activity was evaluated against three radicals (ABTS•+, ROO•, •OH), and the antimicrobial activity was studied against five bacteria (Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, Streptococcus mutans and Pseudomona aeruginosa) and one yeast (Candida albicans). The results show that in comparison with raw honeys, the methanolic extracts exhibited lower values for phenols, flavonoids and antioxidant activity and higher anti-inflammatory and antimicrobial activities against L. monocytogenes. The higher anti-inflammatory activity indicates a possible use of dried honey extracts in the pharmaceutical and cosmetic industries. The digested honeys showed higher total phenolics and higher antioxidant activity than the pre-digested honeys, as well as higher antimicrobial activity against S. aureus and L. monocytogenes, which underlines the possible antioxidant and antimicrobial effects of honey in the human body after the digestion process.
Marta Alevia; Sandra Rasines; Leire Cantero; M. Sancho; Miguel Fernández-Muiño; Sandra Osés. Chemical Extraction and Gastrointestinal Digestion of Honey: Influence on Its Antioxidant, Antimicrobial and Anti-Inflammatory Activities. Foods 2021, 10, 1412 .
AMA StyleMarta Alevia, Sandra Rasines, Leire Cantero, M. Sancho, Miguel Fernández-Muiño, Sandra Osés. Chemical Extraction and Gastrointestinal Digestion of Honey: Influence on Its Antioxidant, Antimicrobial and Anti-Inflammatory Activities. Foods. 2021; 10 (6):1412.
Chicago/Turabian StyleMarta Alevia; Sandra Rasines; Leire Cantero; M. Sancho; Miguel Fernández-Muiño; Sandra Osés. 2021. "Chemical Extraction and Gastrointestinal Digestion of Honey: Influence on Its Antioxidant, Antimicrobial and Anti-Inflammatory Activities." Foods 10, no. 6: 1412.
Propolis is a resinous vegetal exudate modified by bees, and is interesting as a preservative and potentially functional product. This work dealt with studying the common phenolic profiles and antioxidant capacities of 13 bee propolis from different geographical areas. Both hyaluronidase and angiotensin converting enzyme (ACE) inhibitory activities were also assessed and related when possible with particular phenolic compounds. High performance liquid chromatography-ultraviolet detection (HPLC-UV) analysis showed that every propolis contained p-coumaric acid (1.2–12.2 mg/g) and ferulic acid (0.3–11.0 mg/g). Pinocembrin, catechin, and caffeic acid phenethyl ester (CAPE) plus galangin were the main flavonoids. Antioxidant activities were higher than 280 µmol trolox/g for trolox equivalent antioxidant capacity (TEAC), 0.099 mmol uric acid/g for radical-scavenging effect on hydroxyl radicals, and 0.19 mg/mL for half maximal inhibitory concentration (IC50) of antioxidant activity against superoxide anion radical. Working with solutions of 10 mg/mL propolis, hyaluronidase inhibitory activity ranged between 0% and 68.20%, being correlated to ferulic acid content. ACE inhibitory effect determined by HPLC was higher than 78%, being correlated with catechin and p-coumaric acid. Therefore, propolis could be useful for food, pharmaceutical, and cosmetic companies, also helping to reduce risk factors for diseases related to oxidative damage, inflammatory processes, and hypertension. This research also highlights the necessity for harmonized analysis methods and the expression of results for propolis.
Sandra M. Osés; Patricia Marcos; Patricia Azofra; Ana De Pablo; Miguel Ángel Fernández-Muíño; M. Teresa Sancho. Phenolic Profile, Antioxidant Capacities and Enzymatic Inhibitory Activities of Propolis from Different Geographical Areas: Needs for Analytical Harmonization. Antioxidants 2020, 9, 75 .
AMA StyleSandra M. Osés, Patricia Marcos, Patricia Azofra, Ana De Pablo, Miguel Ángel Fernández-Muíño, M. Teresa Sancho. Phenolic Profile, Antioxidant Capacities and Enzymatic Inhibitory Activities of Propolis from Different Geographical Areas: Needs for Analytical Harmonization. Antioxidants. 2020; 9 (1):75.
Chicago/Turabian StyleSandra M. Osés; Patricia Marcos; Patricia Azofra; Ana De Pablo; Miguel Ángel Fernández-Muíño; M. Teresa Sancho. 2020. "Phenolic Profile, Antioxidant Capacities and Enzymatic Inhibitory Activities of Propolis from Different Geographical Areas: Needs for Analytical Harmonization." Antioxidants 9, no. 1: 75.
The aim of this study was to investigate the phytochemical composition and biological properties of Tunisian propolis from four different regions: Kasserine, Béja, Kèf and Monastir. Ethanolic extracts of propolis were prepared using two extraction methods; solvent and ultrasonic extraction. Total phenolics, flavonoids, ABTS free radical and hydroxyl radicals scavenging abilities, anti-inflammatory, anti-hypertensive, as well as antimicrobial activities of propolis extracts were determined. Identification and quantification of phenolic and flavonoid compounds were performed by using both HPLC-UV and HPLC-ESI-MS. The results revealed high contents of total phenolics and flavonoids and polyphenols extraction was more efficient by sonication. Caffeic acid phenethyl ester (CAPE), galangin, and genistein were the major identified compounds. Antihypertensive activity, evaluated in propolis extracts for first time by HPLC-UV, was higher than 90% for all extracts. Tunisian propolis is an important natural source of polyphenols and flavonoids. The best extraction method was ultrasonic for antioxidants and most of biological activities; conventional method seems to be more suitable for anti-inflammatory activity. Propolis from Béja contains the highest amount of antioxidants and have a stronger potential biological activities. Tunisian propolis could be, therefore, a promising raw material for food and pharmaceutical industry.
Wafa Gargouri; Sandra M. Osés; Miguel A. Fernández-Muiño; M. Teresa Sancho; Nabil Kechaou. Evaluation of bioactive compounds and biological activities of Tunisian propolis. LWT 2019, 111, 328 -336.
AMA StyleWafa Gargouri, Sandra M. Osés, Miguel A. Fernández-Muiño, M. Teresa Sancho, Nabil Kechaou. Evaluation of bioactive compounds and biological activities of Tunisian propolis. LWT. 2019; 111 ():328-336.
Chicago/Turabian StyleWafa Gargouri; Sandra M. Osés; Miguel A. Fernández-Muiño; M. Teresa Sancho; Nabil Kechaou. 2019. "Evaluation of bioactive compounds and biological activities of Tunisian propolis." LWT 111, no. : 328-336.
This research was aimed to study the sugar composition of fifty-four representative artisanal honeys from the northern Iberian plateau. Moisture, specific rotation, and crystallization indexes were also determined. Sugars were analyzed by gas chromatography-flame ionization detector (GC-FID) after Pourtallier´s derivatization procedure. Fourteen carbohydrates were reliably quantified: two monosaccharides, five disaccharides, six trisaccharides and one tetrasaccharide. Honeydew honeys showed the highest disaccharides (6.71%) and trisaccharides (1.81%) averages and the lowest monosaccharides (63.10%) average, in contrast to heather honeys that had the lowest disaccharides (4.93%) and trisaccharides (0.69%) averages and the highest monosaccharides (70.96%). Chestnut honeys possessed low concentrations of monosaccharides, sucrose, trehalose, and trisaccharides. Clover and lavender honeys possessed high monosaccharide and disaccharide percentages. As expected, lavender samples showed the highest sucrose concentrations (0.05‒5.18%). Isomaltose contents were particularly high in honeydew (1.17‒2.49%) and chestnut (1.34‒1.74%) samples, and low in lavender (0.6‒1.16%) honeys, the latter also being low in raffinose (0.01‒0.05%). Moisture percentages (14.4‒18.6%) indicated optimum honey ripeness. Averages for all groups of samples were levorotatory. In contrast to honeydew and chestnut honeys, lavender samples showed the fastest granulation tendency. In the analyzed honeys, the higher the percentage of isomaltose was, the lower the crystallization tendency the honeys exhibited.
Ana Pascual-Maté; Sandra M. Osés; Gian L. Marcazzan; Silvia Gardini; Miguel A. Fernández Muiño; M. Teresa Sancho. Sugar composition and sugar-related parameters of honeys from the northern Iberian Plateau. Journal of Food Composition and Analysis 2018, 74, 34 -43.
AMA StyleAna Pascual-Maté, Sandra M. Osés, Gian L. Marcazzan, Silvia Gardini, Miguel A. Fernández Muiño, M. Teresa Sancho. Sugar composition and sugar-related parameters of honeys from the northern Iberian Plateau. Journal of Food Composition and Analysis. 2018; 74 ():34-43.
Chicago/Turabian StyleAna Pascual-Maté; Sandra M. Osés; Gian L. Marcazzan; Silvia Gardini; Miguel A. Fernández Muiño; M. Teresa Sancho. 2018. "Sugar composition and sugar-related parameters of honeys from the northern Iberian Plateau." Journal of Food Composition and Analysis 74, no. : 34-43.
A thorough updated review of both standardized and the most used and novel analytical methods for the analysis of honey is presented. The methodologies applied to honey in the analysis of the physical parameters (electrical conductivity, rheological properties, specific rotation, color and water activity), the analysis of the properties and the most important components of honey (moisture, sugars, enzymes, HMF, types of acidity and pH, formol index, insoluble solids, organic acids, proteins, amino acids, vitamins, minerals, volatile and semi-volatile compounds and polyphenols), and the antioxidant and antimicrobial activities are described. Finally, the most applied methods for multicomponent analysis and/or for honey authenticity verification (both the botanical and/or geographical origin honey classification and the detection of honey adulteration) are provided.
Ana Pascual-Maté; Sandra María Osés; Miguel A Fernández-Muiño; M Teresa Sancho. Methods of analysis of honey. Journal of Apicultural Research 2018, 57, 38 -74.
AMA StyleAna Pascual-Maté, Sandra María Osés, Miguel A Fernández-Muiño, M Teresa Sancho. Methods of analysis of honey. Journal of Apicultural Research. 2018; 57 (1):38-74.
Chicago/Turabian StyleAna Pascual-Maté; Sandra María Osés; Miguel A Fernández-Muiño; M Teresa Sancho. 2018. "Methods of analysis of honey." Journal of Apicultural Research 57, no. 1: 38-74.
Polyphenols are secondary plant metabolites playing a major role as potentially functional components. They can also be used for honey authentication. This review gathers the recent literature references about honey extraction procedures, as well as instrumental analysis of phenolic compounds found in honey. Liquid-Liquid extraction is widely used for both extraction and purification purposes, with adequate recovery percentages. However, the use of high solvent volumes is a major disadvantage. More environmentally friendly methods include accelerated solvent extraction, and dispersive and inverse dispersive liquid-liquid microextraction. Solid phase extraction is the most common method for honey polyphenols’ isolation. Polyphenol isolation by a combination of liquid-liquid and solid phase extraction allows good recoveries for a variety of different compounds. High-performance liquid chromatography with ultraviolet or mass spectrometry detectors is by far, the most commonly employed instrumental procedure to separate and quantify polyphenols in honey although capillary electrophoresis has been also successfully used for these purposes. The use of new sorbents, the optimization of current procedures and the development of other simple and rapid analytical techniques are challenges for future analysis of polyphenols found in honey.
Ana Pascual-Maté; Sandra M. Osés; Miguel A. Fernández-Muiño; M. Teresa Sancho. Analysis of Polyphenols in Honey: Extraction, Separation and Quantification Procedures. Separation & Purification Reviews 2017, 47, 142 -158.
AMA StyleAna Pascual-Maté, Sandra M. Osés, Miguel A. Fernández-Muiño, M. Teresa Sancho. Analysis of Polyphenols in Honey: Extraction, Separation and Quantification Procedures. Separation & Purification Reviews. 2017; 47 (2):142-158.
Chicago/Turabian StyleAna Pascual-Maté; Sandra M. Osés; Miguel A. Fernández-Muiño; M. Teresa Sancho. 2017. "Analysis of Polyphenols in Honey: Extraction, Separation and Quantification Procedures." Separation & Purification Reviews 47, no. 2: 142-158.
This paper assesses the actual reliability of four rheological parameters to help describe honeys that exhibit non-Newtonian behavior, being the most representative of which, ling heather (Calluna vulgaris (L.) Hull) honeys. Sampling included a representative number of unifloral ling heather honeys, non-unifloral honeys close to ling heather uniflorality, and other non-unifloral honeys containing ling heather. All experiments were performed at 25 °C and consisted on researching viscosity curves at different shear rates, as well as the time dependency of honey samples at a constant shear rate. Viscosity curves were correctly fitted by the Ostwald-de Waele model. Consistency coefficients (k) and flow behavior indexes (n) were calculated, and the Weltmann model was used to determine the stress decay behavior. The influence of honey moisture on k value was also researched. Hysteresis area and time-dependent thixotropic index B proved to be the most suitable parameters for a reliable ling heather honey authentication.
Sandra María Osés; María Ruiz; Ana Pascual-Maté; Andrés Bocos; Miguel Angel Fernandez Muiño; M.Teresa Sancho. Ling Heather Honey Authentication by Thixotropic Parameters. Food and Bioprocess Technology 2017, 10, 973 -979.
AMA StyleSandra María Osés, María Ruiz, Ana Pascual-Maté, Andrés Bocos, Miguel Angel Fernandez Muiño, M.Teresa Sancho. Ling Heather Honey Authentication by Thixotropic Parameters. Food and Bioprocess Technology. 2017; 10 (5):973-979.
Chicago/Turabian StyleSandra María Osés; María Ruiz; Ana Pascual-Maté; Andrés Bocos; Miguel Angel Fernandez Muiño; M.Teresa Sancho. 2017. "Ling Heather Honey Authentication by Thixotropic Parameters." Food and Bioprocess Technology 10, no. 5: 973-979.
Sandra M. Osés; Ana Pascual-Maté; Daniel de la Fuente; Ana de Pablo; Miguel A. Fernández-Muiño; M Teresa Sancho. Comparison of methods to determine antibacterial activity of honeys against Staphylococcus aureus. NJAS: Wageningen Journal of Life Sciences 2016, 78, 29 -33.
AMA StyleSandra M. Osés, Ana Pascual-Maté, Daniel de la Fuente, Ana de Pablo, Miguel A. Fernández-Muiño, M Teresa Sancho. Comparison of methods to determine antibacterial activity of honeys against Staphylococcus aureus. NJAS: Wageningen Journal of Life Sciences. 2016; 78 (1):29-33.
Chicago/Turabian StyleSandra M. Osés; Ana Pascual-Maté; Daniel de la Fuente; Ana de Pablo; Miguel A. Fernández-Muiño; M Teresa Sancho. 2016. "Comparison of methods to determine antibacterial activity of honeys against Staphylococcus aureus." NJAS: Wageningen Journal of Life Sciences 78, no. 1: 29-33.
S.M. Osés; A. Pascual-Maté; M.A. Fernández-Muiño; T.M. López-Diaz; M.T. Sancho. Corrigendum to “Bioactive properties of honey with propolis” [Food Chem. 196 (2016) 1215–1223]. Food Chemistry 2016, 201, 361 .
AMA StyleS.M. Osés, A. Pascual-Maté, M.A. Fernández-Muiño, T.M. López-Diaz, M.T. Sancho. Corrigendum to “Bioactive properties of honey with propolis” [Food Chem. 196 (2016) 1215–1223]. Food Chemistry. 2016; 201 ():361.
Chicago/Turabian StyleS.M. Osés; A. Pascual-Maté; M.A. Fernández-Muiño; T.M. López-Diaz; M.T. Sancho. 2016. "Corrigendum to “Bioactive properties of honey with propolis” [Food Chem. 196 (2016) 1215–1223]." Food Chemistry 201, no. : 361.
Nowadays, propolis is used as an innovative preservative and as a bioactive food supplement. Due to its bitter and astringent flavour, propolis is hardly accepted by consumers. The aim of this study was to obtain a likeable food product made with honey and propolis, whose antimicrobial, antioxidant and anti-inflammatory properties were enhanced in comparison with those of the base honeys used. 0.1%, 0.3% and 0.5% soft propolis extracts were added to honeys and the products that most appealed to the users were subjected to further research. Total phenolics, flavonoids, ABTS free radical and hydroxyl radicals scavenging and anti-inflammatory activities increased in all mixtures. Antimicrobial activity of the combined products showed synergic effects, resulting in higher results than those of the base honeys and propolis extracts. Therefore, honeys enriched with small amounts of propolis extracts are promising functional foods.
S.M. Osés; A. Pascual-Maté; Miguel Angel Fernandez Muiño; T.M. López-Díaz; M.Teresa Sancho. Bioactive properties of honey with propolis. Food Chemistry 2016, 196, 1215 -1223.
AMA StyleS.M. Osés, A. Pascual-Maté, Miguel Angel Fernandez Muiño, T.M. López-Díaz, M.Teresa Sancho. Bioactive properties of honey with propolis. Food Chemistry. 2016; 196 ():1215-1223.
Chicago/Turabian StyleS.M. Osés; A. Pascual-Maté; Miguel Angel Fernandez Muiño; T.M. López-Díaz; M.Teresa Sancho. 2016. "Bioactive properties of honey with propolis." Food Chemistry 196, no. : 1215-1223.
Escherichia coli and Listeria monocytogenes microbial challenge tests were performed on fresh suckling-lamb meat. Hind leg slices were chilly stored under two modified atmosphere packaging (MAP) environments (A: 15%O2/60%CO2/25%N2, B: 15%O2/30%CO2/55%N2) and vacuum packaging (V). Only E. coli was reduced between 0.72-1.25 log cfu/g from day 1 to day 4 by the combined use of MAP/V, chilling storage and the growth of native lactic acid bacteria. However, L. monocytogenes was not inhibited by the application of V or MAP. Even do, in inoculated samples, this pathogen increased between 1.2-2.7 log cfu/g throughout the study. Consequently, a second experiment that combined the effects of MAP/V and a protective culture (Leuconostoc pseudomesenteroides PCK 18) against L. monocytogenes was designed. Two different levels of protective cultures were assayed (4 and 6 log cfu/g). Lc. pseudomesenteroides PCK 18 was able to control the growth of L. monocytogenes when the differences between them are higher than 2 log cfu/g. Moreover, when high level of protective culture was used a significant reduction of L. monocytogenes counts were noticed in samples packaged in 60% of CO2 along the storage period, although sensory properties were also affected.
Sandra María Osés; A.M. Diez; E.M. Gómez; D. Wilches-Pérez; P.A. Luning; Isabel Jaime; J. Rovira. Control of Escherichia coli and Listeria monocytogenes in suckling-lamb meat evaluated using microbial challenge tests. Meat Science 2015, 110, 262 -269.
AMA StyleSandra María Osés, A.M. Diez, E.M. Gómez, D. Wilches-Pérez, P.A. Luning, Isabel Jaime, J. Rovira. Control of Escherichia coli and Listeria monocytogenes in suckling-lamb meat evaluated using microbial challenge tests. Meat Science. 2015; 110 ():262-269.
Chicago/Turabian StyleSandra María Osés; A.M. Diez; E.M. Gómez; D. Wilches-Pérez; P.A. Luning; Isabel Jaime; J. Rovira. 2015. "Control of Escherichia coli and Listeria monocytogenes in suckling-lamb meat evaluated using microbial challenge tests." Meat Science 110, no. : 262-269.
In this study, several antioxidant-related parameters were researched on 56 Spanish honeys, setting up and optimising some assays. Melissopalynology and colour (L*, a*, b*) were determined. Solid-phase extraction (SPE) was used to obtain honeys’ phenolic extracts. Total phenolics, total flavonoids and trolox equivalent antioxidant capacity (TEAC) were determined in both honeys and extracts. It was verified that total flavonoids determination in neutral media must be carried out on extracts instead of on honeys, because of sugars’ interferences; likewise, extracts’ colours must be corrected in this assay. The endpoint for honeys’ trolox equivalent antioxidant capacity (TEAC) was researched. Significant linear relationships were found between TEAC values of honeys and honeys’ phenolic extracts, as well as between the results of TEAC measured at different times. Therefore, it would be possible to reliably calculate TEAC at 60 min (endpoint), measuring the absorbance at 6 min, thus saving analysis time and reducing costs.
M. Teresa Sancho; Ana Pascual-Maté; Elena G. Rodríguez-Morales; Sandra María Osés; Isabel Escriche; Ángela Periche; Miguel Angel Fernandez Muiño. Critical assessment of antioxidant-related parameters of honey. International Journal of Food Science & Technology 2015, 51, 30 -36.
AMA StyleM. Teresa Sancho, Ana Pascual-Maté, Elena G. Rodríguez-Morales, Sandra María Osés, Isabel Escriche, Ángela Periche, Miguel Angel Fernandez Muiño. Critical assessment of antioxidant-related parameters of honey. International Journal of Food Science & Technology. 2015; 51 (1):30-36.
Chicago/Turabian StyleM. Teresa Sancho; Ana Pascual-Maté; Elena G. Rodríguez-Morales; Sandra María Osés; Isabel Escriche; Ángela Periche; Miguel Angel Fernandez Muiño. 2015. "Critical assessment of antioxidant-related parameters of honey." International Journal of Food Science & Technology 51, no. 1: 30-36.
Propolis is a natural bee hive product with potential functional activities. Nowadays, many propolis products are available on the market, including cosmetics and food commodities. However, it is still unknown if edible products with propolis are fully accepted by consumers and are thus commercially viable, due to the bitter and resinous flavor and taste of propolis. This work is focused on the design of a “honey with propolis” foodstuff that can be welcomed by consumers, and, if possible, provide added benefits compared to the honey itself. Propolis tinctures containing three different concentrations of ethanol and times of maceration were prepared, giving the best results with 90% ethanol and two days of maceration. Then, in order to study the maximum amount of propolis in honey that could be accepted by a representative group of consumers, a forced choice paired comparison preference test with 69 people was carried out, giving the best results with a honey product containing 0.3-0.5% propolis extract. Phenolic and flavonoid contents, as well as TEAC antioxidant and antimicrobial activities of propolis, honey, and the product “honey with propolis” were then analyzed. As expected, propolis showed the highest phenolics and flavonoids contents, as well as the highest antioxidant and antimicrobial activities. The product “honey with propolis” showed a significantly higher antimicrobial activity, however, when compared to honey alone. In conclusion, the commercialization of a food product of “honey and up to 0.5% propolis” is promising, interesting and viable, as such a product is greatly appreciated by consumers, as well as being potentially healthy.
Sandra María Osés; Lara Melgosa; Ana Pascual-Maté; Miguel Angel Fernandez Muiño; M Teresa Sancho. Design of a food product composed of honey and propolis. Journal of Apicultural Research 2015, 54, 461 -467.
AMA StyleSandra María Osés, Lara Melgosa, Ana Pascual-Maté, Miguel Angel Fernandez Muiño, M Teresa Sancho. Design of a food product composed of honey and propolis. Journal of Apicultural Research. 2015; 54 (5):461-467.
Chicago/Turabian StyleSandra María Osés; Lara Melgosa; Ana Pascual-Maté; Miguel Angel Fernandez Muiño; M Teresa Sancho. 2015. "Design of a food product composed of honey and propolis." Journal of Apicultural Research 54, no. 5: 461-467.
This study offers insight into the dynamics of bacterial populations in fresh cuts of suckling lamb under four different atmospheric conditions: air (A), and three Modified Atmosphere Packaging (MAP) environments, 15%O2/30%CO2/55%N2 (C, commercial), 70%O2/30%CO2 (O), and 15%O2/85%CO2 (H) for 18 days. Microbial analyses by both conventional methods and PCR-DGGE were performed. Controversial and surprising results emerged from comparing both methods in relation to the genus Pseudomonas. Thus, conventional methods detected the presence of high numbers of Pseudomonas colonies, although PCR-DGGE only detected this genus in air-packaged samples. PCR-DGGE detected higher microbial diversity in the control samples (A) than in the modified atmospheres (C, O, H), having atmosphere H the fewest number of species. Brochothrix thermosphacta, LAB (Carnobacterium divergens and Lactobacillus sakei), and Escherichia spp. were detected in all the atmospheres throughout storage. Moreover, previously undescribed bacteria from lamb meat such as Enterobacter hormaechei, Staphylococcus equorum and Jeotgalicoccus spp. were also isolated in this study by DGGE. Additionally, qPCR analysis was used to detect and characterize strains of Escherichia coli. Virulence genes (stx1, stx2 and eae) were detected throughout storage in 97% of the samples. A high CO2 atmosphere was the most effective packaging combination doubling storage time in comparison with commercial atmosphere.
Sandra María Osés; Ana M. Diez; Beatriz Melero; Pieternel A. Luning; Isabel Jaime; Jordi Rovira. Characterization by culture-dependent and culture-independent methods of the bacterial population of suckling-lamb packaged in different atmospheres. Food Microbiology 2013, 36, 216 -222.
AMA StyleSandra María Osés, Ana M. Diez, Beatriz Melero, Pieternel A. Luning, Isabel Jaime, Jordi Rovira. Characterization by culture-dependent and culture-independent methods of the bacterial population of suckling-lamb packaged in different atmospheres. Food Microbiology. 2013; 36 (2):216-222.
Chicago/Turabian StyleSandra María Osés; Ana M. Diez; Beatriz Melero; Pieternel A. Luning; Isabel Jaime; Jordi Rovira. 2013. "Characterization by culture-dependent and culture-independent methods of the bacterial population of suckling-lamb packaged in different atmospheres." Food Microbiology 36, no. 2: 216-222.
The actual microbial status of the lamb production chain at three slaughterhouses, one processing plant, and five butcher shops selling whole or cut lamb carcasses to consumers was assessed with a previously developed microbial assessment scheme. All studied establishments had a food safety management system (FSMS) that was implemented according to legislative requirements. Microbial safety level profiles were constructed for each establishment and provided clear indications of which pathogens, hygiene indicators, or utility parameters required attention to improve the performance of the microbiological control protocols of the implemented FSMS. The highest contamination was found in the slaughterhouses in samples taken from the meat products (aerobic mesophilic plate counts [AMPs] of 3.40 to 6.63 log CFU/cm2 and Enterobacteriaceae counts of 1.00 to 4.62 log CFU/cm2), contact surfaces (AMPs of 2.44 to 8.92 log CFU/cm2), and operators' hands and/or gloves (AMPs of 2.84 to 8.09 log CFU/cm2), especially after hide removal and evisceration. The microbial assessment scheme is a useful tool for providing insight into the actual microbiological results achieved with an FSMS implemented in establishments at various stages along the lamb production chain.
S. M. Osés; P. A. Luning; L. Jacxsens; S. Santillana; I. Jaime; Jordi Rovira. Microbial Performance of Food Safety Management Systems Implemented in the Lamb Production Chain. Journal of Food Protection 2012, 75, 95 -103.
AMA StyleS. M. Osés, P. A. Luning, L. Jacxsens, S. Santillana, I. Jaime, Jordi Rovira. Microbial Performance of Food Safety Management Systems Implemented in the Lamb Production Chain. Journal of Food Protection. 2012; 75 (1):95-103.
Chicago/Turabian StyleS. M. Osés; P. A. Luning; L. Jacxsens; S. Santillana; I. Jaime; Jordi Rovira. 2012. "Microbial Performance of Food Safety Management Systems Implemented in the Lamb Production Chain." Journal of Food Protection 75, no. 1: 95-103.
Food business operators are challenged to combine requirements from different stakeholders (e.g. government, retailers) into a company specific Food Safety Management System (FSMS). Tools to diagnose the performance of an implemented FSMS (diagnostic tools), tools to help a selection process (selection tools), and tools to improve the FSMS performance (improvement tools) are presented. These tools have been validated in European food processing industries (meat and dairy chain). They are organised towards an on-line freely available FSMS support application which can be used for the internal auditing process. These tools should empower food business operators to improve the performance of FSMS and to produce safer food products.
L. Jacxsens; P.A. Luning; W.J. Marcelis; T. van Boekel; J. Rovira; S. Oses; M. Kousta; E. Drosinos; V. Jasson; M. Uyttendaele. Tools for the performance assessment and improvement of food safety management systems. Trends in Food Science & Technology 2011, 22, S80 -S89.
AMA StyleL. Jacxsens, P.A. Luning, W.J. Marcelis, T. van Boekel, J. Rovira, S. Oses, M. Kousta, E. Drosinos, V. Jasson, M. Uyttendaele. Tools for the performance assessment and improvement of food safety management systems. Trends in Food Science & Technology. 2011; 22 ():S80-S89.
Chicago/Turabian StyleL. Jacxsens; P.A. Luning; W.J. Marcelis; T. van Boekel; J. Rovira; S. Oses; M. Kousta; E. Drosinos; V. Jasson; M. Uyttendaele. 2011. "Tools for the performance assessment and improvement of food safety management systems." Trends in Food Science & Technology 22, no. : S80-S89.
This study describes a performance measurement of implemented food safety management system (FSMS) along the lamb chain using an FSMS-diagnostic instrument (FSMS-DI) and a Microbiological Assessment Scheme (MAS). Three slaughterhouses, 1 processing plant and 5 butcher shops were evaluated. All the actors along the lamb chain achieved a moderate risky contextual situation, operating in a basic-average FSMS, which was not enough to obtain a good food safety output. Different suggestions are advised for each actor along the lamb chain for improvements towards higher FSMS activity levels or lower risk levels in context characteristics. The combined assessment is a useful tool to identify the possible causes of poor food safety performance in the lamb chain using few sampling locations, saving time and money.
Sandra María Osés; P.A. Luning; L. Jacxsens; S. Santillana; Isabel Jaime; J. Rovira. Food safety management system performance in the lamb chain. Food Control 2011, 25, 493 -500.
AMA StyleSandra María Osés, P.A. Luning, L. Jacxsens, S. Santillana, Isabel Jaime, J. Rovira. Food safety management system performance in the lamb chain. Food Control. 2011; 25 (2):493-500.
Chicago/Turabian StyleSandra María Osés; P.A. Luning; L. Jacxsens; S. Santillana; Isabel Jaime; J. Rovira. 2011. "Food safety management system performance in the lamb chain." Food Control 25, no. 2: 493-500.
Stakeholder requirements force companies to analyse their food safety management system (FSMS) performance to improve food safety. Performance is commonly analysed by checking compliance against preset requirements via audits/inspections, or actual food safety (FS) output is analysed by microbiological testing. This paper discusses the usefulness of a concurrent diagnosis of FSMS performance and FS output using new tools; illustrated for three meat-processing companies. Listeria monocytogenes, Salmonella spp., Campylobacter spp. (food safety indicators), Escherichia coli, Enterobacteriaceae (hygiene indicators), and total viable counts TVC (overall performance) were analysed at ten critical sampling locations covering both product and environmental samples, using the Microbial Assessment Scheme diagnosis. Riskiness of FSMS context and performance of core FSMS activities were assessed using a diagnostic tool (including 51 indicators and corresponding grids with level descriptions). For the (large) beef meat processor, the FS output diagnosis showed too high TVC but the high activity scores of their FSMS indicated that this problem could be only solved by supplier measures. Likewise, for the (medium-size) poultry meat processor, the activity/context diagnosis showed a clear dependency on suppliers. However, the FS output diagnosis revealed a broader contamination problem, and additional measures to improve, amongst others, sanitation program, compliance to procedures, personal hygienic requirements seem necessary. The FS output diagnosis of the (small) lamb meat processor showed various contamination problems (but no pathogens) corresponding with various low activity levels in combination with he high-risk context. The combined diagnosis provided clear directions for improvement to move towards more advanced FSMS activity levels or to reduce riskiness in context.
P.A. Luning; L. Jacxsens; Jordi Rovira; S.M. Osés; M. Uyttendaele; W.J. Marcelis. A concurrent diagnosis of microbiological food safety output and food safety management system performance: Cases from meat processing industries. Food Control 2011, 22, 555 -565.
AMA StyleP.A. Luning, L. Jacxsens, Jordi Rovira, S.M. Osés, M. Uyttendaele, W.J. Marcelis. A concurrent diagnosis of microbiological food safety output and food safety management system performance: Cases from meat processing industries. Food Control. 2011; 22 (3-4):555-565.
Chicago/Turabian StyleP.A. Luning; L. Jacxsens; Jordi Rovira; S.M. Osés; M. Uyttendaele; W.J. Marcelis. 2011. "A concurrent diagnosis of microbiological food safety output and food safety management system performance: Cases from meat processing industries." Food Control 22, no. 3-4: 555-565.
Shiga-toxin producing Escherichia coli (STEC), which is responsible for numerous food-borne disease outbreaks, is the most important human pathogen found in ruminants. In this study, conventional microbiology and quantitative PCR (qPCR) were used to detect and quantify STEC along the lamb food chain, from slaughterhouses to butcheries, in both meat and environmental samples. Microbial Assessment Scheme (MAS) was used to select Critical Sampling Locations (CSLs) in each establishment. The rpoB gene was used to enumerate total E. coli by qPCR, whereas the genes stx1, stx2 and eae were directly amplified for quantification of E. coli virulent populations. The results obtained show that E. coli carrying all three virulence genes were the most prevalent in slaughterhouses (69%), whereas E. coli with the eae gene alone were found more frequently in the processing plant (32%), and stx1- and stx2-positive E. coli were predominant in butcheries (9–10%). E. coli virulent populations were not common in butcheries. Samples determined to be positive for E. coli virulent populations after enrichment were quantified by qPCR and compared with conventional microbiology counts using validated methods. The results showed a higher number of positive CSLs for E. coli virulent populations, and higher counts were obtained when qPCR was used than when using conventional methods.
Sandra María Osés; K. Rantsiou; L. Cocolin; Isabel Jaime; J. Rovira. Prevalence and quantification of Shiga-toxin producing Escherichia coli along the lamb food chain by quantitative PCR. International Journal of Food Microbiology 2010, 141, S163 -S169.
AMA StyleSandra María Osés, K. Rantsiou, L. Cocolin, Isabel Jaime, J. Rovira. Prevalence and quantification of Shiga-toxin producing Escherichia coli along the lamb food chain by quantitative PCR. International Journal of Food Microbiology. 2010; 141 ():S163-S169.
Chicago/Turabian StyleSandra María Osés; K. Rantsiou; L. Cocolin; Isabel Jaime; J. Rovira. 2010. "Prevalence and quantification of Shiga-toxin producing Escherichia coli along the lamb food chain by quantitative PCR." International Journal of Food Microbiology 141, no. : S163-S169.