Calidad microbiológica de embutidos crudos: estudio del caso en Latinoamérica.
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| Title: | Calidad microbiológica de embutidos crudos: estudio del caso en Latinoamérica. |
|---|---|
| Alternate Title: | Microbiology of raw sausages: a case of study in Latin America. |
| Authors: | Redondo-Solano, Mauricio1, Valenzuela-Martínez, Carol1,2, Cordero-Calderón, Valery1, Araya-Morice, Adriana3 adriana.araya_m@ucr.ac.cr |
| Source: | Archivos Latinoamericanos de Nutrición. jul-sep2023, Vol. 73 Issue 3, p201-213. 13p. |
| Subjects: | LACTIC acid bacteria, AEROBIC bacteria, MICROBIAL products, SAUSAGES |
| Abstract (English): | Introduction. Raw sausages are products composed of comminuted meat and other nonmeat ingredients (salt, spices, phosphates, nitrites) but the formulation varies in each country. Given this nature, raw sausages are highly perishable and may represent an important risk for consumers. Aim. As raw sausages are highly consumed in many Latin-American countries, the objective of this literature review was to compile the available information about studies of the microbial quality of these products in the region. Materials and methods. For that purpose, a literature search was performed on main data bases to compile studies from 2006 to nowadays. Results. In general, it was found that microbiological quality of Latin-American raw sausages is not adequate according to current regulation. Total aerobic mesophilic microorganisms (TAMM) and Lactic Acid Bacteria (LAB) were the most studied indicators; these two groups are the main reference to establish shelf life. Salmonella spp. and Listeria monocytogenes were the most studied pathogens, and it is noticeable that Staphyloccoccus aureus is not used as an indicator for safety or manipulation. Conclusions. It is perceived that raw sausages in the region could represent a public health risk as they frequently present high microbiological counts, not regulated in many cases. For conservation, antimicrobial agents as propolic ethanoplic extracts (PEE), phenolyc compounds, and bacteriophages have been studied. However, it is not clear if these ingredients are used at the artisanal level, even though it can be assumed that they are not given the high microbial numbers that are reported. Finally, it stands out the need of harmonization of methodologies and current regulation in the countries. [ABSTRACT FROM AUTHOR] |
| Abstract (Spanish): | Introducción. Los embutidos crudos se componen de carne fragmentada y otros ingredientes no cárnicos (sal, especias, fosfatos, nitritos) pero cuya formulación varía según el país; son productos altamente perecederos y podrían representar un riesgo para el consumidor. Objetivo. Los embutidos frescos son de alto consumo en varios países de Latinoamérica, por ello, el objetivo de esta revisión bibliográfica es compilar la información disponible sobre la calidad microbiológica de este tipo de productos en la región. Materiales y métodos. Se realizó una búsqueda de literatura (desde el 2006 a la fecha) en las principales bases de datos. Resultados. Se determinó que la calidad microbiológica de los embutidos crudos latinoamericanos no es adecuada según la reglamentación. Las bacterias más estudiadas son los microorganismos totales aerobios mesófilos (MTAM), y las bacterias ácido-lácticas (BAL); estos dos grupos son los referentes para determinar la vida útil. Los patógenos más analizados son Salmonella spp. y Listeria monocytogenes y llama la atención que Staphyloccoccus aureus no se utiliza como indicador de malas prácticas de higiene o de inocuidad. Conclusiones. En general se confirma que los embutidos frescos podrían ser un riesgo para la salud pública ya que presentan recuentos microbiológicos altos, en ocasiones no regulados. Algunos agentes antimicrobianos como los compuestos etanólicos de propóleos (EEP), compuestos fenólicos y bacteriófagos han sido estudiados. Sin embargo, no está claro si a nivel artesanal este tipo de ingredientes son utilizados del todo. Finalmente, destaca la necesidad de armonizar las metodologías de estudio y la normativa vigente en los distintos países. [ABSTRACT FROM AUTHOR] |
| Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | MedicLatina |
| FullText | Links: – Type: pdflink Text: Availability: 0 |
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| Header | DbId: lth DbLabel: MedicLatina An: 173030474 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Calidad microbiológica de embutidos crudos: estudio del caso en Latinoamérica. – Name: TitleAlt Label: Alternate Title Group: TiAlt Data: Microbiology of raw sausages: a case of study in Latin America. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Redondo-Solano%2C+Mauricio%22">Redondo-Solano, Mauricio</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Valenzuela-Martínez%2C+Carol%22">Valenzuela-Martínez, Carol</searchLink><relatesTo>1,2</relatesTo><br /><searchLink fieldCode="AR" term="%22Cordero-Calderón%2C+Valery%22">Cordero-Calderón, Valery</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Araya-Morice%2C+Adriana%22">Araya-Morice, Adriana</searchLink><relatesTo>3</relatesTo><i> adriana.araya_m@ucr.ac.cr</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Archivos+Latinoamericanos+de+Nutrición%22">Archivos Latinoamericanos de Nutrición</searchLink>. jul-sep2023, Vol. 73 Issue 3, p201-213. 13p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22LACTIC+acid+bacteria%22">LACTIC acid bacteria</searchLink><br /><searchLink fieldCode="DE" term="%22AEROBIC+bacteria%22">AEROBIC bacteria</searchLink><br /><searchLink fieldCode="DE" term="%22MICROBIAL+products%22">MICROBIAL products</searchLink><br /><searchLink fieldCode="DE" term="%22SAUSAGES%22">SAUSAGES</searchLink> – Name: Abstract Label: Abstract (English) Group: Ab Data: Introduction. Raw sausages are products composed of comminuted meat and other nonmeat ingredients (salt, spices, phosphates, nitrites) but the formulation varies in each country. Given this nature, raw sausages are highly perishable and may represent an important risk for consumers. Aim. As raw sausages are highly consumed in many Latin-American countries, the objective of this literature review was to compile the available information about studies of the microbial quality of these products in the region. Materials and methods. For that purpose, a literature search was performed on main data bases to compile studies from 2006 to nowadays. Results. In general, it was found that microbiological quality of Latin-American raw sausages is not adequate according to current regulation. Total aerobic mesophilic microorganisms (TAMM) and Lactic Acid Bacteria (LAB) were the most studied indicators; these two groups are the main reference to establish shelf life. Salmonella spp. and Listeria monocytogenes were the most studied pathogens, and it is noticeable that Staphyloccoccus aureus is not used as an indicator for safety or manipulation. Conclusions. It is perceived that raw sausages in the region could represent a public health risk as they frequently present high microbiological counts, not regulated in many cases. For conservation, antimicrobial agents as propolic ethanoplic extracts (PEE), phenolyc compounds, and bacteriophages have been studied. However, it is not clear if these ingredients are used at the artisanal level, even though it can be assumed that they are not given the high microbial numbers that are reported. Finally, it stands out the need of harmonization of methodologies and current regulation in the countries. [ABSTRACT FROM AUTHOR] – Name: Abstract Label: Abstract (Spanish) Group: Ab Data: Introducción. Los embutidos crudos se componen de carne fragmentada y otros ingredientes no cárnicos (sal, especias, fosfatos, nitritos) pero cuya formulación varía según el país; son productos altamente perecederos y podrían representar un riesgo para el consumidor. Objetivo. Los embutidos frescos son de alto consumo en varios países de Latinoamérica, por ello, el objetivo de esta revisión bibliográfica es compilar la información disponible sobre la calidad microbiológica de este tipo de productos en la región. Materiales y métodos. Se realizó una búsqueda de literatura (desde el 2006 a la fecha) en las principales bases de datos. Resultados. Se determinó que la calidad microbiológica de los embutidos crudos latinoamericanos no es adecuada según la reglamentación. Las bacterias más estudiadas son los microorganismos totales aerobios mesófilos (MTAM), y las bacterias ácido-lácticas (BAL); estos dos grupos son los referentes para determinar la vida útil. Los patógenos más analizados son Salmonella spp. y Listeria monocytogenes y llama la atención que Staphyloccoccus aureus no se utiliza como indicador de malas prácticas de higiene o de inocuidad. Conclusiones. En general se confirma que los embutidos frescos podrían ser un riesgo para la salud pública ya que presentan recuentos microbiológicos altos, en ocasiones no regulados. Algunos agentes antimicrobianos como los compuestos etanólicos de propóleos (EEP), compuestos fenólicos y bacteriófagos han sido estudiados. Sin embargo, no está claro si a nivel artesanal este tipo de ingredientes son utilizados del todo. Finalmente, destaca la necesidad de armonizar las metodologías de estudio y la normativa vigente en los distintos países. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.37527/2023.73.3.004 Languages: – Code: spa Text: Spanish PhysicalDescription: Pagination: PageCount: 13 StartPage: 201 Subjects: – SubjectFull: LACTIC acid bacteria Type: general – SubjectFull: AEROBIC bacteria Type: general – SubjectFull: MICROBIAL products Type: general – SubjectFull: SAUSAGES Type: general Titles: – TitleFull: Calidad microbiológica de embutidos crudos: estudio del caso en Latinoamérica. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Redondo-Solano, Mauricio – PersonEntity: Name: NameFull: Valenzuela-Martínez, Carol – PersonEntity: Name: NameFull: Cordero-Calderón, Valery – PersonEntity: Name: NameFull: Araya-Morice, Adriana IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 07 Text: jul-sep2023 Type: published Y: 2023 Identifiers: – Type: issn-print Value: 00040622 Numbering: – Type: volume Value: 73 – Type: issue Value: 3 Titles: – TitleFull: Archivos Latinoamericanos de Nutrición Type: main |
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