IDENTIFICATION OF ANIMAL DNA IN MEAT PRODUCTS AND CHEESES BY REAL-TIME PCR METHODS
E. Belluscio - N. Iseppi - I. Zanetti - C. Marini
The aim of this work was the development of five Real-Time PCR methods to relieve with high specificity and sensitivity the genomes of bovine, sheep and goat species in cheeses and the genomes of bovine, swine, chicken, sheep and goat species in meat products, either raw or cooked by means of species-specific TaqMan minor groove binding (MGB) oligonucleotide probes and by means of target DNA sequences shorter than 80 base pairs. These methods show good performances for linearity, PCR efficiency and specificity and have a sensitivity of 0.1% for all food tested, even those heavily treated, like cheeses and cooked meat products. The methods presented here are suitable to become an important tool to discourage commercial frauds, to protect the authenticity of typical products and to detect accidental contaminations that may represent a health risk for consumers who exhibit specific food allergy or food intolerance.

494: 31

MICROBIOLOGY, CHEMICAL COMPOSITION, NUTRITIONAL VALUES OF FISHERY PRODUCTS FROM LOMBARDY LAKES
M.A. Paleari - G. Beretta - S. Pirani - V.M. Moretti
Different kinds of lake fish processed using different technologies: salting, smoking, pickling in vinegar, and marinating were considered. The products were obtained by processing some typical fishes from Lombardy lakes: Danube roach (Rutilus pigus), Landlocked shad (Alosa fallax lacustris), Common whitefish (Coregonus lavaretus), Artic char (Salvelinus alpinus), Italian bleak (Alburnus alborella), and derived eggs and botargo. Microbiological, chemical and gas-chromatographic analyses to determine the fatty acid profile were carried out. The microbiological results showed a safe situation due to the low microbiological charges present in the products. The proximate composition, the nutritional value and the fatty acid profile characterized by the presence of high unsaturated fatty acids demonstrated the importance of the fishery lake products and their processed derivates.

494: 44

MASS TRANSFER PHENOMENA DURING OSMOTIC DEHYDRATION OF YELLOW KIWIFRUIT (ACTINIDIA CHINENSIS PL. CV. HORT16A)
U. Tylewicz - P. Rocculi - E. Cocci - M. Dalla Rosa - M. Rząca
In this research, the kinetics of mass transfer during osmotic dehydration of yellow kiwifruit (Acitinidia chinensis cv. Hort16A), commercially known as ZespriTM Gold kiwifruit, have been studied. Osmotic dehydration was performed in a 61.5% p/p sucrose solution at three different temperatures (25°, 35° and 45°C), with treatment time from 0 to 300 min. In order to study the osmotic dehydration kinetics, mass loss (ΔMt°) kg/kg, water loss (ΔMtW or WL) kg/kg and solutes gain (ΔMtST or  SG) kg/kg of kiwifruit slices were evaluated at the different times and temperature adopted.
The dehydration efficiency index, obtained by water loss and solutes gain ratio (ΔMtW/ΔMtST or WL/SG) was also measured. The best results in the terms of water loss values were observed at a treatment temperature of 45°C, even if at this temperature there was also a notable mass loss. The highest dehydration efficiency index (WL/SG) was obtained at 45°C and processing time of 120 min.

494: 50

DETECTION OF HELICOBACTER PYLORI IN GASTRIC MUCOSA OF SHEEP
N.C. Quaglia - A. Dambrosio - F. Alberti - G. Normanno - V. Lorusso - G.V. Celano
Helicobacter pylori is an organism widespread in humans and is sometimes responsible for serious illnesses. It has been hypothesized the existence of animal reservoir, and that the infection route by H. pylori involves multiple pathways including food-borne transmission as the microorganism has been detected in sheep, goat and cow milk. This work reports the results of a survey conducted in order to investigate the presence of H. pylori in gastric mucosa of sheep slaughtered in Apulia region (Italy) employing a Nested Polymerase Chain Reaction (Nested-PCR) as screening method followed by conventional bacteriological isolation. Out of the 80 gastric mucosa samples examined, 14 (17.5%) resulted positive for the presence of glmM gene of H. pylori. The results deserve further investigations to assess the role of ruminants as possible reservoirs of H. pylori.

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DEPARTMENTS

BAKERY PRODUCTS OVERVIEW

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IBA PREVIEW

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CONFERENCE REPORTS

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EXHIBITION REPORTS (EUROCARNE, HISPACK-BTA, ACHEMA)

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APPLIED RESEARCH

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FOOD SAFETY

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HYGIENE & ENVIRONMENT

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PACKAGING

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MACHINES & EQUIPMENT

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DOWNSTREAM

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ANALYSIS & CONTROL

494: 140

MARKETING

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NEWS

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DIARY

494: 154

ADVERTISERS’ LIST

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COMPANIES’ ADDRESS

494: 160