Publikatsioonid
Selle kollektsiooni püsiv URIhttp://hdl.handle.net/10492/8660
Sirvi
Sirvi Publikatsioonid Autor "Elias, Terje" järgi
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Kirje Microbial Growth Dynamics in Minced Meat Enriched with Plant Powders(MDPI, 2022) Koskar, Julia; Meremäe, Kadrin; Püssa, Tõnu; Anton, Dea; Elias, Terje; Rätsep, Reelika; Mäesaar, Mihkel; Kapp, Karmen; Roasto, MatiPlant powders with antimicrobial properties can be used in food manufacturing and must comply with the demands of consumers regarding microbiological safety, nutritional value, and sensory properties of foods. The present study aimed to assess the microbial growth inhibitory ability of different plant powders, including by-products of horticultural primary processing (e.g., pomace) in raw and cooked minced pork. The total counts of aerobic mesophilic bacteria, pseudomonads, yeasts, and moulds were studied to assess the microbial growth dynamics in meat samples. Additionally, for the plant powders, which were able to suppress the microbial growth in a total counts dynamics study, the growth potential of Listeria monocytogenes in ready-to-eat (RTE) minced meat samples was estimated by challenge testing. The results showed that the most effective combinations of plant powders in raw minced pork, in relation to the total counts of microorganisms, were 3% apple+1% onion+2% blackcurrant berries (Apple+On+BCber); 3% apple+1% garlic+2% tomato (Apple+Ga+Tom); and 3% apple+2% tomato+1% rhubarb petioles (Apple+Tom+Rhub). However, challenge tests revealed that some plant powders were unable to inhibit the growth of L. monocytogenes. The lowest L. monocytogenes growth potential (δ = 2.74 log cfu/g) was determined for cooked minced pork samples enriched with 2% rhubarb petioles, followed by Apple+On+BCber (δ = 3.63 log cfu/g) and Apple+Tom+Rhub (δ = 3.74 log cfu/g). In minced pork samples without plant additives, the L. monocytogenes growth potential was 7.30 log cfu/g. In conclusion, blends of plant powders may have good potential for developing meat products with acceptable microbiological quality.Kirje Redutseerivate suhkrute sisaldus Eestis enimkasvatatud köögiviljades saagikoristusjärgselt ja pärast säilitamist(Estonian Academic Agricultural Society, 2022) Jalakas, Sirje; Roasto, Mati; Kaart, Tanel; Praakle, Kristi; Mäesaar, Mihkel; Elias, TerjeThe study examined the content of reducing sugars in various varieties of potato, beetroot, turnip and pumpkin most commonly grown in Estonia. This study aimed to determine the varieties of vegetables with the lowest levels of reducing sugars after harvesting and after storage at two different temperatures (3 and 8 C). In the present study it was found that the potato variety with the lowest content of reducing sugars after harvesting and after six months of storage was potato variety 'Birgit' with 0.19 g 100 g–1after harvesting, 0.98 g 100 g–1 after storage at 3 C and 0.38 g 100 g–1 after storage at 8 C, respectively. All three varieties of the beetroot, after harvest, contained a similar amount of reducing sugars. After six months of storage, the lowest content of reducing sugars was determined for variety 'Boro' with 1.22 g 100 g–1 at 3 C and 0.96 g 100 g–1 at 8 C, respectively. The lowest average concentrations of reducing sugars from turnips were after harvest in the variety 'Kohalik sinine' with 3.38 g 100 g–1. Also after storage, the same variety had the lowest content of reducing sugars with 8.36 g 100 g–1 at 3 C and 3.76 g 100 g–1 at 8 C, respectively. From the pumpkin varieties, the lowest reducing sugars contents were determined for variety 'Gold Medal' with 2.64 g 100 g–1after harvesting, 2.40 g 100 g–1 after storage at 3 C and 1.90 g 100 g–1 after storage at 8 C. It can be concluded that all studied vegetables stored at 3 °C contained higher amounts of reducing sugars than those stored at 8 °C.Kirje Salmonella enterica prevalence, serotype diversity, antimicrobial resistance and control in the European pork production chain(Elsevier, 2023) Roasto, Mati; Bonardi, Silvia; Mäesaar, Mihkel; Alban, Lis; Gomes-Neves, Eduarda; Vieira-Pinto, Madalena; Vågsholm, Ivar; Elias, Terje; Lindegaard, Lene Lund; Blagojevic, BojanA risk assessment conducted by EFSA identified Salmonella enterica (Salmonella) as a high-risk hazard at the EU level in the context of meat inspection of swine. Despite pork being considered an important source of S. Typhimurium and its monophasic variant, Regulation (EC) No 2073/2005 does not set criteria for specific Salmonella serotypes. Enforcing specific criteria for Salmonella target serotypes could result in a reduction in the prevalence of Salmonella in the pork production chain, as has happened in broiler flocks. Scope and approach: This study gives an overview of Salmonella enterica in the European pork chain, discussing prevalence, serotype diversity, antimicrobial resistance and epidemiological importance during the last 20 years. Additionally, future trends and recommendations regarding control of Salmonella in the European pork production chain are introduced. Key findings and conclusions: The highest proportions of Salmonella-positive samples were observed at the fattening pig farm level, whereas the prevalence of Salmonella on pig carcasses was much lower. Among epidemiologically important serotypes, isolates of S. Typhimurium, and its monophasic variant were found to be resistant to ampicillin, sulfamethoxazole, streptomycin and tetracycline. Future Salmonella control in the pork production chain can preferably be conducted through a risk-based meat safety assurance system. In conclu- sion, a fit-for-purpose strategy applied to the pork production chain and adapted to the national epidemio- logical situation can deliver acceptable consumer safety.