Aktuelle Themen

Aktuelle Themen

Aktuelle Themen


Sylvia Thierfelder, Peggy G. Braun
Mikrobiologische Beschaffenheit von Wasserbüffelmilch in einem Betrieb in Deutschland
Microbial quality of water buffalo milk on a farm in Germany

Es wurden 68 Milchproben von 26 Wasserbüffelkühen aus einem Betrieb in Deutschland über einen Zeitraum von 15 Monaten mikrobiologisch untersucht. Die Tiere unterschieden sich sowohl im Alter als auch in Laktationsanzahl und Laktationsstadium. Der Mittelwert für den Gehalt an aeroben mesophilen Keimen (Gesamtkeimzahl, GKZ) ­betrug 5,86 log KbE/ml. Die Gesamtkeimzahl zeigte eine signifikante Abhängigkeit von der Außentemperatur, wobei mit steigender Temperatur auch eine höhere Gesamtkeimzahl zu verzeichnen war. Es konnte jedoch kein Einfluss des Alters der Tiere, der Laktationsanzahl oder des Laktationsmonats auf den Gesamtkeimgehalt der Milch festgestellt werden. Der Mittelwert für die Zahl an coliformen Keimen ergab 3,43 log KbE/ml, für Escherichia (E.) coli 1,56 log KbE/ml und für Hefen 3,71 log KbE/ml. Für diese Keimgruppen konnte kein deutlicher Einflussfaktor auf deren Zahl aufgezeigt werden. Je einmal wurden Listeria (L.) innocua, L. grayi und L. monocytogenes nachgewiesen. Staphylococcus aureus, Salmonella spp. und Campylobacter spp. konnten in keiner der Proben detektiert werden.

Ali Osman, Samir Ahmed Marghany Mahgoub, Khaled Mohamed Mohamed Wahdan, Mohamed Fawzy Ramadan
Antimicrobial and antioxidant influence of Syzygium aromaticum oil supplementation on minced beef quality during cold storage
Antimikrobieller und antioxidativer Einfluss von Gewürznelkenöl (Syzygium aromaticum) auf die Qualität von Rinderhackfleisch während der Kühllagerung

The inhibition of oxidative factors and pathogenic bacteria is of importance to keep stability and microbiological safety of meat products. The potential of cold pressed clove (Syzygium aromaticum) oil (CPCO) supplemented at 1 %, 2 % and 4 % (w/w) to minced beef (MB) on the chemical traits and the growth of pathogens (Salmonella Enteritidis PT4 and Listeria monocytogenes Scott A) inoculated (ca. 4.6 log CFU/g) artificially in MB samples during cold storage (4 °C) for 15 days was investigated. Linoleic and oleic were the main fatty acids in CPCO, while α-tocopherols was the major tocol. Changes in MB parameters (pH, antioxidant potential, oxidative stability and proteins profile) were assessed during cold storage. CPCO exhibited antibacterial potential with inhibition zones of 12.7 mm and 11.8 mm against L. monocytogenes and S. Enteritidis, respectively. Supplementation with CPCO retarded the growth of total bacterial count wherein food-borne pathogens were unable to grow in CPCO-supplemented MB. ­After 15 days of cold storage, L. monocytogenes was more resistant than S. Enteritidis at all supplementation levels of CPCO. The shelf life of CPCO-supplemented MB was prolonged under refrigerated conditions with low microbial loads. Oxidative stability of CPCO-supplemented MB was improved while sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) profile was not changed. The obtained results could be applied in the development of meat products rich in bioactive phytochemicals with longer shelf life.

Belhadj Benziane Abdelhammid, Dilmi Bouras Abdelkader, Mezaini Abdelkader, Belhadri Ahmed, Benali Mohammed
Acrylamide content in Algerian food and preliminary assessment of acrylamide exposure in Algerian households
Acrylamidgehalt in algerischer Nahrung und vorläufige Bewertung der Acrylamidbelastung in algerischen Haushalten

The objective of this work is to investigate how exposed is the Algerian population to ACR. It is a toxic chemical that forms during the cooking of certain foods. Acrylamide content was analyzed in food typically found in the Algerian diet. The food was ­acquired randomly and classified into five groups: i) potatoes and derivatives; ii) cereals and cereal products; iii) stimulants; iv) protein-rich foods such as meat, fish and milk; v) non-carbonated beverages, and vi) others. ACR content was analyzed according to the ISO-EN-16618:2015 using liquid chromatography coupled with tandem mass spectrometry. Potato-based foods contained the highest level of ACR. ACR consumption levels were studied to estimate both, the frequency of consumption and the level of exposure to ACR. A questionnaire assessing the amount and the type of food consumed was used in 788 households families. The survey results were combined with the acrylamide content analysis. The study showed that Algerians were exposed to an average ACR concentration of 0.2 to 0.4 μg per kg of body weight per day. The major contributors to this exposure were potato fries and biscuits. Each person in the population studied appeared to have been exposed to ACR through diet. Mitigation strategies must be introduced to reduce ACR exposure among the Algerian population.