In this study, the presence of Listeria monocytogenes was assessed along the production process of fermented sausages in a small-scale facility. Following the isolation of the pathogen from the final product (ISO 11290-1), retrospective sampling was performed during the production of a new batch of sausages, including raw materials, casings, additives, sausage mixtures, sausages during fermentation, and environmental samples. L. monocytogenes was recovered from the following sampling points: the defrosting room and the cuttering, mixing, stuffing, and fermentation phases. Ten strains were isolated, molecularly confirmed as L. monocytogenes by means of a molecular detection system, and subjected to pulsed-field gel electrophoresis (PFGE) typing. On the basis of an unweighted pair group method with arithmetic mean (UPGMA) dendrogram from Ascl pulsotypes, the strains were indistinguishable (no band difference). The same pulsotypes of strains present in both batches of sausages, as well as in environmental samples, indicated the persistence of L. monocytogenes in the sausage production unit.

Blood lipids and fatty acid composition of abdominal fat in castrated and intact male common pheasant (Colchicus colchicus)

This study aimed to identify seasonal and age related variability in triglycerides (TRI), paraoxonase (PON), stimulated PON (PON I) and cholesterol (CHOL, HDL, LDL) in extensively reared Lička pramenka sheep. The study was conducted 30 randomly chosen non-gravid Lička pramenka sheep on an extensive farm, grouped into three age groups in the Karlovac County, Croatia. Blood was collected by venepuncture of the jugular vein, twice in one year - the first sampling in spring (April) and the second in autumn (October). The results showed that age had no significant effect on any of the investigated indicators, while seasonality significantly affected five out of the six parameters examined. Significantly higher levels of serum lipid components in autumn can be explained by the influence of the traditional way of rearing and feeding Lička pramenka sheep. Furthermore, the results of PON I in all three age groups showed that the sheep are well adapted to the environment and to the rearing system. Future research should be carried out on higher number of farms, and should include more sheep in order to determine objective benchmarks for serum lipids and the enzymes connected to those lipids.

Content of sugar in meat products from the Croatian market Sugars are used in the production of meat products to produce lactic acid and to achieve specific sensory properties, thus ensuring the quality and stability of the final product. The aim of this paper was to determine the differences in sucrose, glucose and fructose sugar levels in meat products from different categories available on the Croatian market. A total of 140 samples were analyzed from the category of fermented (n = 41) and heat treated (n = 82) sausages and dry cured meat products (n = 17). For the determination of the sugar level, a validated enzyme method was used. Within each of the three investigated categories the highest sucrose content (0.21-0.87%) was determined, followed by fructose (0.10-0.39%) and the lowest glucose (0.05-0.06%). The total sugar content, as a sum of sucrose, fructose and glucose, was 1.32% in the category of heat treated sausages, 0.36% in fermented sausages and 0.47% in dry cured meat products. The results of the research indicate the variation in the quantity of added sugar in meat products from the Croatian market, with total shares ranging from 1 to 2%, depending on the type of product and the producer's recipe, according to the literature of other authors for the same category of meat products.

Hlađenje i zamrzavanje mesa kao metode konzerviranja imaju brojne prednosti u očuvanju svojstava mesa čiji kemijski sastav karakteriziraju visokovrijedne bjelančevine, minerali i vitamini B kompleksa. U usporedbi s ostalim postupcima konzerviranja, hlađenjem i zamrzavanjem se najbolje očuvaju nutritivno vrijedni sastojci mesa. Kakvoća tako konzerviranog mesa prvenstveno ovisi o brzini i temperaturi postupka hlađenja i zamrzavanja, te o kristalima leda koji nastaju tijekom zamrzavanja, njihovom položaju i veličini. Higijenska kakvoća ohlađenog i zamrznutog mesa ovisi prije svega o mikroflori sirovine, ali i o načinu i vremenu pohrane, načinu prijevoza i pravilnom čuvanju mesa u velikoprodajnim i maloprodajnim centrima. U radu se raspravlja o učincima hlađenja i zamrzavanja na kakvoću i mikrofloru mesa.

Lebensmittel gelten als authentisch, wenn das Produkt oder sein Inhalt mit dem Originalzustand und den Angaben auf der Deklaration übereinstimmt. Abweichungen von den Behauptungen und Angaben auf der Deklaration werden als Verstöße gegen die Lebensmittelvorschriften angesehen. Aufgrund des gestiegenen Bewusstseins für das Problem und die negativen Auswirkungen von Lebensmittelbetrug wird der Fleischkonsum maßgeblich von der Wahrnehmung der Verbraucher in Bezug auf die Lebensmittelqualität und Sicherheit beeinflusst. Daher ist eine genaue Etikettierung einer der wichtigsten Faktoren, die die Verbraucherpräferenzen bei der Auswahl und dem Kauf von Fleisch und Fleischerzeugnissen beeinflussen. Aus diesem Grund sind Analysemethoden zur Überprüfung der Echtheit von Fleisch und Fleischerzeugnissen wichtig, um die Produktqualität, Lebensmittelsicherheit und den Verbraucherschutz zu gewährleisten. Die Substitution von Fleischsorten ist nicht das einzige Kriterium für die Bestimmung der Echtheit von Fleisch und Fleischerzeugnissen, sondern auch die Herkunft des Fleisches, die Behandlung des Fleisches und der Zusatz von sonstigen Zutaten. Die Polymerase-Kettenreaktion (PCR) und die davon abgeleiteten Technologien haben sich als die am besten geeigneten Methoden zur Identifizierung von Arten in rohem und technologisch verarbeitetem Fleisch erwiesen. Die PCR-Methoden basieren hauptsächlich auf der Identifizierung der Zielregion der mitochondrialen DNA, was den Nachweis von Arten in einer breiten Palette von Fleischerzeugnissen ermöglicht, einschließlich aller Haustiere und des für den menschlichen Verzehr bestimmten Wildfleischs. Sie haben jedoch auch einige Nachteile. So eignet sich beispielsweise die zufällig amplifizierte polymorphe DNA (PCR-RAPD) nicht für den Artennachweis in Fleischmischungen und in thermisch verarbeitetem Fleisch. Andererseits sind einige Methoden teuer und zeitaufwendig, und die Ergebnisse sind schwer zu interpretieren. In diesem Artikel werden die wichtigsten PCR-basierten Methoden zur Identifizierung von Fleischarten vorgestellt und beschrieben.