Health and safety aspects of traditional European meat products. A review
M Halagarda, KM Wójciak - Meat Science, 2022 - Elsevier
Meat products constitute one of the most important groups of traditional foods. Thanks to the
unique and favorable organoleptic characteristics, and high quality, they are willingly …
unique and favorable organoleptic characteristics, and high quality, they are willingly …
The use of starter cultures in traditional meat products
Starter cultures could play an essential role in the manufacture of traditional cured meat
products. In order to achieve objectives related to meat products' quality and safety …
products. In order to achieve objectives related to meat products' quality and safety …
Diversity of cultivable fungi associated with Antarctic marine sponges and screening for their antimicrobial, antitumoral and antioxidant potential
M Henríquez, K Vergara, J Norambuena… - World journal of …, 2014 - Springer
The diversity of sponge-associated fungi has been poorly investigated in remote
geographical areas like Antarctica. In this study, 101 phenotypically different fungal isolates …
geographical areas like Antarctica. In this study, 101 phenotypically different fungal isolates …
Mucor: A Janus-faced fungal genus with human health impact and industrial applications
The Mucor genus, a polyphyletic group pertaining to early diverging lineages of fungi,
includes a high number of ubiquitous species. Some species have positive or negative …
includes a high number of ubiquitous species. Some species have positive or negative …
Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing
L Belleggia, V Milanović, I Ferrocino, L Cocolin… - Meat science, 2020 - Elsevier
Ciauscolo is a fermented sausage with the Protected Geographical Indication (PGI) status.
To disclose the microbial ecology of a model Ciauscolo salami manufacture during its …
To disclose the microbial ecology of a model Ciauscolo salami manufacture during its …
Aspergillus westerdijkiae as a major ochratoxin A risk in dry-cured ham based-media
Z Vipotnik, A Rodríguez, P Rodrigues - International journal of food …, 2017 - Elsevier
Penicillium nordicum is well known for its ability to produce high amounts of ochratoxin A
(OTA) in cured meat-derived products. On the other hand, Aspergillus westerdijkiae, one of …
(OTA) in cured meat-derived products. On the other hand, Aspergillus westerdijkiae, one of …
Types of traditional Greek foods and their safety
Greek traditional foods have been evolved over centuries in the country according to local
culture and artisanal practices in small scale family-owned installations and constitute a …
culture and artisanal practices in small scale family-owned installations and constitute a …
Moulds contaminants on Norwegian dry-cured meat products
DT Asefa, RO Gjerde, MS Sidhu, S Langsrud… - International Journal of …, 2009 - Elsevier
Dry-cured meat production has a long tradition in Norway. However, uncontrolled mould
growth on the surface of the dry-cured meat products is causing significant quality problems …
growth on the surface of the dry-cured meat products is causing significant quality problems …
[HTML][HTML] Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen
The aim of this study was to identify and compare surface mycobiota of traditional and
industrial Croatian dry-fermented sausage Kulen, especially toxicogenic species, and to …
industrial Croatian dry-fermented sausage Kulen, especially toxicogenic species, and to …
The mycobiota of three dry-cured meat products from Slovenia
S Sonjak, M Ličen, JC Frisvad, N Gunde-Cimerman - Food Microbiology, 2011 - Elsevier
The surface mycobiota of three types of Slovenian dry-cured meat products were isolated
from a total of 75 items of product that were sampled periodically during the drying/ripening …
from a total of 75 items of product that were sampled periodically during the drying/ripening …