Antimicrobials from Mushrooms for Assuring Food Safety
The interest in natural antimicrobials has increased due to consumer preferences for foods that are free of chemical preservatives while still microbiologically safe. One of the best sources is certain mushrooms (fungi) because many of them not only have nutraceutical functions but also possess antimicrobial properties. This article reviews the available information on mushroom antimicrobials for food safety control. It includes available resources, extraction procedures, antimicrobial activities, and the status of their applications to food safety. The review indicates that there are potential benefits to be gained from mushroom antimicrobials in food production, processing, and preservation as a biosolution to meet the demands for food quality and safety. Comprehensive Reviews in Food Science and Food Safety, Volume 16, Issue 2, March 2017, Pages 316–329. Read the full journal article here.
Effect of Extensive Feeding Systems on Growth Rate, Carcass Traits, and Meat Quality of Finishing Lambs
This review aims to summarize the relevant published information about the effects of extensive feeding systems on the carcass and meat quality characteristics of lambs. Lambs finished in a feedlot or with supplementation under extensive systems exhibit faster growth rates, achieve target weights quicker, and produce heavier carcass weights when compared to grazing lambs. However, the literature also shows that finishing lambs on high-quality pasture can produce satisfactory growth rates without compromising carcass and meat quality. Consumer demand for products perceived as “healthy” and that are produced where animal welfare is optimal under systems that don’t impact negatively on the environment has heightened the interest in lamb production under extensive systems. Lambs raised on pasture can meet many of these specifications. Comprehensive Reviews in Food Science and Food Safety, Volume 16, Issue 1, January 2017, Pages 23–38. Read the full journal article here.
Qualitative Detection of Fungal Contamination in Paprika Powder
Dried red pepper is one of the most commonly used spices in many parts of the world. In this study, molecular biology methods were applied for detection of contamination in nine samples of paprika powder. Internal transcribed spacer (ITS) regions were selected for sequencing as they have a high variability between species and organisms and therefore are an appropriate tool for taxonomic identification. The sequence analysis of the ITS regions were identified by high sequence similarity with the ITS regions of many microscopic fungi, especially representatives of the class Ascomycota and several other yeast species. Microbiological data indicating the overall quality of samples are discussed. Journal of Food Safety, Volume 37, Issue 1, February 2017, e12296. Read the full journal article here.
Effect of Different Salt and Fat Levels on the Physicochemical Properties and Sensory Quality of Black Pudding
Black pudding, also known as blood sausages or blood pudding, is a kind of meat product made by blood. This article discusses how low sodium and reduced fat in black pudding products are achievable. Twenty-five black pudding formulations with varying fat contents of 2.5%, 5%, 10%, 15%, and 20% (w/w) and sodium contents of 0.2%, 0.4%, 0.6%, 0.8%, and 1.0% (w/w) were used. Sensory acceptance and ranking descriptive analyses as well as compositional and physicochemical analyses were conducted. Samples high in sodium scored higher in juiciness, toughness, saltiness, fatness, and spiciness. These samples were the most accepted, whereas samples containing 0.2% sodium were the least accepted. Black pudding samples containing 0.6% sodium and 10% fat displayed a positive correlation to liking of flavor and overall acceptability. Food Science & Nutrition, Volume 5, Issue 2, March 2017, Pages 273–284. Read the full journal article here.