Template-Type: ReDIF-Article 1.0 Author-Name: Guo-Yuan Xiong Author-Workplace-Name: Animal Husbandry and Veterinary Institute, Anhui Academy of Agricultural Sciences, Hefei, P.R. China Author-Name: Li-Li Zhang Author-Workplace-Name: Animal Husbandry and Veterinary Institute, Anhui Academy of Agricultural Sciences, Hefei, P.R. China Author-Name: Wei Zhang Author-Workplace-Name: Animal Husbandry and Veterinary Institute, Anhui Academy of Agricultural Sciences, Hefei, P.R. China Author-Name: Juan Wu Author-Workplace-Name: Animal Husbandry and Veterinary Institute, Anhui Academy of Agricultural Sciences, Hefei, P.R. China Title: Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging Abstract: The potential contribution of mechanical disruption by ultrasonics and endogenous proteolytic enzymes on the tenderisation of hen muscle were investigated. The importance of endogenous enzymes was evaluated using various specific inhibitors. Freshly obtained breast muscles of culled hens, from the 6 groups investigated were treated with different proteolytic enzyme inhibitors and/or ultrasonics, group was treated with different methods, and then stored at 4°C for 0, 1, 3, and 7 days. Shear force decreased by 1.19 kg, and shear force and cooking loss were reduced by 0.69 kg and 4.27%, respectively, in the incorporated group treatment. The calpastatin activity was affected by all treatments except in the Z-DEVD-fmk-treated group, caspase-3 activity decreased in Z-DEVD-fmk-treated group. Therefore, the results suggest that ultrasonics and endogenous proteases contributed to muscle degradation, thereby improving hen meat tenderness and decreasing the cooking loss. Thus muscle degradation, tenderness, and water-retaining properties of hens were improved by a combination of ultrasound and exogenous proteolytic enzyme inhibitors. Keywords: ultrasonic, protease inhibitor, incorporating treatment, myofibrillar protein, Caspase-3/7, Z-DEVD-fmk Journal: Czech Journal of Food Sciences Pages: 195-205 Volume: 30 Issue: 3 Year: 2012 DOI: 10.17221/136/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/136/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201203-0001.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:3:id:136-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Daniele Muscolino Author-Workplace-Name: Department of Veterinary Public Health, Section of Inspection of Food of Animal Origin, University of Messina, Messina, Italy Author-Name: Filippo Giarratana Author-Workplace-Name: Department of Veterinary Public Health, Section of Inspection of Food of Animal Origin, University of Messina, Messina, Italy Author-Name: Alessandro Giuffrida Author-Workplace-Name: Department of Veterinary Public Health, Section of Inspection of Food of Animal Origin, University of Messina, Messina, Italy Author-Name: Antonio Panebianco Author-Workplace-Name: Department of Veterinary Public Health, Section of Inspection of Food of Animal Origin, University of Messina, Messina, Italy Title: Inspective investigation on swordfish (Xiphias gladius) frozen slices of commerce: anatomical-histopatological findings Abstract: The aim of this work was to carry out an inspective survey on frozen slices of swordfish (Xiphias gladius, Linneo 1758), regularly commercialised in Messina, Sicily (Italy). 402 products were checked at retail levels; the products came from four different fishing area: 59 from the Mediterranean Sea, 155 from North-East Atlantic Ocean, 139 from the Indian Ocean, and 49 from the Pacific Ocean. Fifty-one products were sampled and carefully examined macroscopically and histologically. The histological examination was also carried out on 31 muscle portions without macroscopic alterations. 25 samples (Group A), were parasitised by larvae of Gymnorhynchus gigas or Molicola (Gymnorhynchus) horridus. The lesions described for Group B (24 samples) as well as for 31 muscle portions without macroscopic alterations were attributed, to the freezing effect. Histological and macroscopic findings on four samples suggested the presence of parasitic lesions. Keywords: parasite, freezer burn, Trypanorinchae, fish Journal: Czech Journal of Food Sciences Pages: 206-210 Volume: 30 Issue: 3 Year: 2012 DOI: 10.17221/151/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/151/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201203-0002.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:3:id:151-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Barbara Wróblewska Author-Workplace-Name: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland Author-Name: Anna Kaliszewska Author-Workplace-Name: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland Title: Cow's milk proteins immunoreactivity and allergenicity in processed food Abstract: The immunoreactivity and allergenicity of proteins present in processed food (UHT milk, yoghurt, hard cheese, cottage cheese, biscuit, and sausage intended for children) were determined in this study. Proteins were characterised by SDS-PAGE electrophoresis. The changes in immunoreactivity were compared by enzyme-linked immunosorbent assay (ELISA) using polyclonal rabbit antibodies specific to α-lactalbumin (α-la), β-lactoglobulin (β-lg), α-, β-, and κ-casein. The allergenicity was determined with human pooled sera from CMA allergic patients by ELISA and immunoblot. The results have shown that the allergenicity of the food products is mainly correlated with bovine serum albumin (BSA), lactofferin (LF), and α-casein or the products of non-specific reactions between carbohydrate and proteins (e.g. lactosylation). Keywords: biscuit, cottage cheese, hard cheese, sausage intended for children, technological processes, yoghurt Journal: Czech Journal of Food Sciences Pages: 211-219 Volume: 30 Issue: 3 Year: 2012 DOI: 10.17221/525/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/525/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201203-0003.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:3:id:525-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Iris Lobos-Ortega Author-Workplace-Name: Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Ciencias Químicas, University of Salamanca, Salamanca, España Author-Name: Isabel Revilla Author-Workplace-Name: Área de Tecnología de los Alimentos. Escuela Politécnica Superior de Zamora, Zamora. España Author-Name: María Inmaculada González-Martín Author-Workplace-Name: Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Ciencias Químicas, University of Salamanca, Salamanca, España Author-Name: José Miguel Hernández-Hierro Author-Workplace-Name: Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Ciencias Químicas, University of Salamanca, Salamanca, España Author-Name: Ana Vivar-Quintana Author-Workplace-Name: Área de Tecnología de los Alimentos. Escuela Politécnica Superior de Zamora, Zamora. España Author-Name: Claudio González-Pérez Author-Workplace-Name: Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Ciencias Químicas, University of Salamanca, Salamanca, España Title: Conjugated linoleic acid contents in cheeses of different compositions during six months of ripenin Abstract: The study deals with the effects of the origin of milk (cow, ewe, goat, at different proportions), seasonality, and ripening time on the contents of conjugated linoleic acid (CLA) in 224 samples of cheese. The sum of the cis9, trans11 and trans10, cis12 isomers was determined by GC-FID, after the extraction and methylation of the fatty acids of the samples, observing that the mean amount of CLA was 2.22, 2.72, and 3.54 mg/g of cheese, depending on the proportions of cow's, goat's, or ewe's milks, respectively. The contents in cow's, ewe's, and goat's milk, together with the ripening time and seasonality, were seen to have significant effects (P < 0.05) on the concentration of CLA. The Pearson correlation revealed an inverse correlation between the content of CLA and the % of cow's milk (r = -0.269, P < 0.01) and seasonality (r = -0.290, P < 0.01), and a direct correlation between CLA content and the % of ewe's milk (r = 0.312, P < 0.01) and the month of ripening (r = 0.188, P < 0.01). Keywords: conjugated linoleic acid, cheese ripening, gas chromatography Journal: Czech Journal of Food Sciences Pages: 220-226 Volume: 30 Issue: 3 Year: 2012 DOI: 10.17221/415/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/415/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201203-0004.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:3:id:415-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Anita Pichler Author-Workplace-Name: Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, Croatia Author-Name: Andrija Pozderović Author-Workplace-Name: Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, Croatia Author-Name: Jasmina Pavlović Author-Workplace-Name: Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, Croatia Title: Influence of sugars, modified starches, and hydrocolloids additions on the rheological properties of raspberry cream filling Abstract: The influence of the addition of sugars, sucrose, fructose, and trehalose, modified starches, and hydrocolloids on the rheological properties of raspberry cream fillings prepared with the addition of sucrose (27%), combination of sucrose (17%) and fructose (10%), and combination of sucrose (25.4%) and trehalose (1.6%) was observed. Modified starches, tapioca modified starch (1%) or waxy maize modified starch (1%), hydrocolloids, karaya (0.05%), or guar (0.05%) were added into the cream fillings too. The rheological properties (shear stress and shear rate at different temperatures) were measured by rotational viscometer. The consistency coefficient and flow index were calculated from the measured data. The results showed that waxy maize modified starch or guar gum additions into raspberry cream fillings had a greater impact on the cream filling consistency than tapioca modified starch or gum karaya. All raspberry cream fillings were Non-Newtonian stationary fluids at the measured temperatures except cream fillings S (with sucrose) and SF (with sucrose and fructose) with guar gum at a low temperature. These cream fillings were non-stationary rheopectic fluids at 0°C. The above mentioned sugars added influence the rheological properties of the cream fillings in different ways. Keywords: raspberry cream fillings, rheological properties, sugars, modified starches, hydrocolloids Journal: Czech Journal of Food Sciences Pages: 227-235 Volume: 30 Issue: 3 Year: 2012 DOI: 10.17221/329/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/329/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201203-0005.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:3:id:329-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Mahdi GHASEMI-VARNAMKHASTI Author-Workplace-Name: Technology, University of Tehran, Karaj, Iran Author-Workplace-Name: Laboratoire d'Automatique et de Sciences Comportementales (LASC), Université Paul Verlaine-Metz, Metz, France Author-Name: Seyed Saeid MOHTASEBI Author-Workplace-Name: Technology, University of Tehran, Karaj, Iran Author-Name: Maryam SIADAT Author-Workplace-Name: Laboratoire d'Automatique et de Sciences Comportementales (LASC), Université Paul Verlaine-Metz, Metz, France Author-Name: Seyed Hadi RAZAVI Author-Name: Hojat AHMADI Author-Workplace-Name: Technology, University of Tehran, Karaj, Iran Author-Name: Amadou DICKO Author-Workplace-Name: Laboratoire de Chimie et de Méthodologies pour l'Environnement (LCME), Université Paul Verlaine-Metz, Metz, France Title: Discriminatory power assessment of the sensor array of an electronic nose system for the detection of non alcoholic beer aging Abstract: Many chemical changes in beer aroma occur during storage (aging), and monitoring these changes could give guidelines to the brewers how to manage and control the brewing process to obtain the final product with a high stability in flavour after packaging. In this regard, our laboratory aimed at a research into the application of an electronic nose in order to get the fingerprint of the change of non alcoholic beer aroma during aging. Th discriminatory power of the sensor array of this system was evaluated. Principal Component Analysis (PCA) and Soft Independent Modelling of Class Analogy (SIMCA) techniques were used for this purpose. The results obtained can direct us to performing other parts of our project. Considering the discriminatory power of the sensor array used, we can develop the application of a specific electronic nose system by picking up the most effective sensors or ignoring the redundant sensors. Keywords: electronic nose, chemical change, storage, beer, aroma, food, PCA Journal: Czech Journal of Food Sciences Pages: 236-240 Volume: 30 Issue: 3 Year: 2012 DOI: 10.17221/165/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/165/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201203-0006.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:3:id:165-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: D. Šmogrovičová Author-Workplace-Name: 4 Brendan S. Wilhelmi and Garth Cambray Author-Name: P. Nádaský Author-Workplace-Name: 4 Brendan S. Wilhelmi and Garth Cambray Author-Name: R. Tandlich Author-Workplace-Name: 4 Brendan S. Wilhelmi and Garth Cambray Author-Name: B.S Wilhelmi Author-Workplace-Name: 4 Brendan S. Wilhelmi and Garth Cambray Author-Name: G. Cambray Author-Workplace-Name: 4 Brendan S. Wilhelmi and Garth Cambray Title: Analytical and aroma profiles of Slovak and South African meads Abstract: The basic analytical parameters and aroma compounds of three Slovak and two South African meads were summarised. The ethanol concentration of the Slovak meads was about 13.5% (v/v), the residual sugars, depending on the mead style, ranged approximately from 140 g/ to 200 g/l. In the South African meads, the average ethanol concentration was 12% and the average residual sugar content about 70 g/l. The residual sugar content in all types of the Slovak meads was significantly higher. The acidity of the South African meads was slightly higher than that of the Slovak ones, while the extract and protein contents were higher in all of the Slovak meads. No significant differences were found in the total polyphenol content, which ranged from 178 mg/l to 242 mg/l of gallic acid equivalents. Ethyl acetate represented the main component of all volatile compounds across all the samples tested, with a significantly higher concentration in the Slovak meads (46.36-60.03 mg/l) compared to the South African ones (16.35 mg/l-16.97 mg/l). Higher alcohols were more prevalent in South African meads. Keywords: mead, honey wine, fermentation, volatile compounds Journal: Czech Journal of Food Sciences Pages: 241-246 Volume: 30 Issue: 3 Year: 2012 DOI: 10.17221/113/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/113/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201203-0007.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:3:id:113-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Aleš VRÁBLÍK Author-Workplace-Name: Department of Molecular Biology, Crop Research Institute, Prague, Czech Republic Author-Workplace-Name: Department of Agroecology and Biometeorology, Czech University of Life Sciences Prague, Prague, Czech Republic Author-Name: Jan HODEK Author-Workplace-Name: Department of Molecular Biology, Crop Research Institute, Prague, Czech Republic Author-Name: Josef SOUKUP Author-Workplace-Name: Department of Agroecology and Biometeorology, Czech University of Life Sciences Prague, Prague, Czech Republic Author-Name: Kateřina DEMNEROVÁ Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic$2 Author-Name: Jaroslava OVESNÁ Author-Workplace-Name: Department of Molecular Biology, Crop Research Institute, Prague, Czech Republic Title: Development and verification of PCR based assay to dectect and quantify garden pea lec gene Abstract: Genetically modified organisms (GMOs) entering the food chain have became its part, which is necessary to monitor. GMO analyses are used as a control mechanism according to valid acquis communautaire for traceability and labeling of GMOs. Generally, approved PCR based protocols are used and they require stepwise procedures that use amplification of species specific gene as initial point. This study aims to develop and verify PCR based assay for amplification of garden pea lectin gene (Pisum sativum L.) as reference one. Lectin gene was analysed in silico, selected region was amplified and sequenced and new set of species specific primers for identification of garden pea was designed. Conditions of conventional PCR as well as real-time PCR were optimised and specificity of new primer set on DNA extracted from garden pea cultivars as well as DNA extracted from other selected species from Fabaceae family was tested. Quantification of garden pea lectin gene using real-time PCR based on SYBR Green I was optimised and performance characteristics recorded. The characteristics fit to method acceptance criteria range. Plasmid with garden pea lectin sequence was developed and plasmid is available as a positive control. Keywords: GMO, lectin, PCR detection, real-time PCR Journal: Czech Journal of Food Sciences Pages: 247-257 Volume: 30 Issue: 3 Year: 2012 DOI: 10.17221/317/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/317/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201203-0008.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:3:id:317-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Tomasz Tarko Author-Workplace-Name: Department of Fermentation Technology and Technical Microbiology, Food Technology Institute, University of Agriculture in Krakow, Krakow, Poland Author-Name: Aleksandra Duda-Chodak Author-Workplace-Name: Department of Fermentation Technology and Technical Microbiology, Food Technology Institute, University of Agriculture in Krakow, Krakow, Poland Author-Name: Małgorzata Kobus Author-Workplace-Name: Department of Fermentation Technology and Technical Microbiology, Food Technology Institute, University of Agriculture in Krakow, Krakow, Poland Title: Influence of growth medium composition on synthesis of bioactive compounds and antioxidant properties of selected strains of Arthrospira cyanobacteria Abstract: We studied how the selection of the growth medium influences the antioxidant properties and synthesis of bioactive compounds (β-carotene, C-phycocyanin, allophycocyanin, and phycoerythrin) in six selected species of cyanobacteria of Arthrospira genus. For this purpose, cyanobacteria cultures were cultivated on a typical Zarrouk medium and on a cheaper substitute - RM6 medium. Significant differences were observed in the efficiency of synthesis of the studied compounds depending on the strain of cyanobacteria. The quantitative and qualitative composition of Zarrouk medium was more beneficial for β-carotene synthesis in the cells of all strains of cyanobacteria studied. This medium also allowed for the antioxidant potential of the studied strains to be increased. On the other hand, the RM6 medium, deprived of some mineral ingredients, enabled more efficient synthesis of phycobiliproteins in all studied strains except A. platensis SAG 85.79. Keywords: β -carotene, phycobiliproteins, antioxidant activity, RM6 medium, Zarrouk medium Journal: Czech Journal of Food Sciences Pages: 258-267 Volume: 30 Issue: 3 Year: 2012 DOI: 10.17221/46/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/46/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201203-0009.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:3:id:46-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Kristýna Joudalová Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Zuzana Réblová Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Title: Dietary intake of antioxidants in the Czech RepublicDietary Abstract: The intake of extractable antioxidants in theCzech Republicwas studied using the FRAP (ferric reducing antioxidant potential) method applied to water-methanol extracts. The daily intake of these antioxidants was 16.6 mmol generated Fe(II) for men and 15.0 mmol for women (i.e. 8300 and 7500 μmol Trolox equivalents). The largest sources of antioxidants were coffee (43.1% of overall intake for men and 54.6% for women) and beer (15% for men vs. 1.8% for women). Other significant sources of antioxidants were tea, vegetables and vegetable products (including potatoes and potato products), fruit and fruit products, cereal products, wine, sugars and sweets, spices and meat and meat products. Small amounts of antioxidants (less than 1.0% of overall intake) were supplied by nuts and seeds, milk and milk products and fats, while pulses, eggs and egg products, convenience foods and cheese were insignificant sources of antioxidants. Within the fruit and fruit products category, apples were the most significant source of extractable antioxidants, and in the vegetable and vegetable products category, peppers were the largest source of antioxidants. Keywords: : food antioxidant capacity, extractable antioxidants, FRAP (ferric reducing antioxidant potential) Journal: Czech Journal of Food Sciences Pages: 268-275 Volume: 30 Issue: 3 Year: 2012 DOI: 10.17221/176/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/176/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201203-0010.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:3:id:176-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Renáta KENŠOVÁ Author-Workplace-Name: Department of Veterinary Public Health and Toxicology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Author-Name: Kamila KRUŽÍKOVÁ Author-Workplace-Name: Department of Veterinary Public Health and Toxicology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Author-Name: Zdeňka SVOBODOVÁ Author-Workplace-Name: Department of Veterinary Public Health and Toxicology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Title: Mercury speciation and safety of fish from important fishing locations in the Czech Republic Abstract: The aim of the study was to describe the distribution of total mercury in the tissues of fish originating from important Czech fishing locations and to determine the level of methylmercury as a percentage of total mercury (Hg speciation). At six important fishing locations a total of 144 fishes of 13 species were caught and analysed. Samples of muscle, liver, gonads and scales were analysed for total mercury and in the case of muscles for methylmercury concentrations. Total mercury was determined by AAS using an AMA 254 analyser, and methylmercury determination was performed by GC/ECD using a GC-2010A chromatograph. Total mercury concentrations in muscle and other tissues of all the fish from all fishing locations were below 0.5 mg/kg, with the exception of 6 asps (Aspius aspius). A significant (P < 0.05) correlation was found between the total mercury concentrations in scales and other tissues. Methylmercury made up about 46-100% of total mercury in muscle. The overall results confirmed the good hygienic quality of fish from important Czech fishing locations. Keywords: total mercury, methylmercury, muscle, liver, gonads, scales, MeHg/THg ratio, fish consumption Journal: Czech Journal of Food Sciences Pages: 276-284 Volume: 30 Issue: 3 Year: 2012 DOI: 10.17221/239/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/239/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201203-0011.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:3:id:239-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Daniel Sergelidis Author-Workplace-Name: Laboratory of Hygiene of Foods of Animal Origin, Department of Hygiene and Technology of foods of Animal Origin, Faculty of Veterinary Medicine and Author-Name: Amin Abrahim Author-Workplace-Name: Laboratory of Hygiene of Foods of Animal Origin, Department of Hygiene and Technology of foods of Animal Origin, Faculty of Veterinary Medicine and Author-Name: Vasiliki Anagnostou Author-Workplace-Name: Department of Microbiology, Medical School, Aristotle University of Thessaloniki, Thessaloniki, Greece Author-Name: Alexandros Govaris Author-Workplace-Name: Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Medicine, University of Thessaly, Greece$2 Author-Name: Theofilos Papadopoulos Author-Workplace-Name: Laboratory of Hygiene of Foods of Animal Origin, Department of Hygiene and Technology of foods of Animal Origin, Faculty of Veterinary Medicine and Author-Name: Anna Papa Author-Workplace-Name: Department of Microbiology, Medical School, Aristotle University of Thessaloniki, Thessaloniki, Greece Title: Prevalence, distribution, and antimicrobial susceptibility of Staphylococcus aureus in ready-to-eat salads and in the environment of a salad manufacturing plant in Northern Greece Abstract: The prevalence, distribution, and antibiotic susceptibility of Staphylococcus aureus was investigated in ready-to-eat (RTE) salads, the environment, and the personnel of a salad producing plant in Greece. Staphylococci were isolated from 27% of the samples. Apart from three isolates which were sensitive to all antibiotics, all the others exhibited resistance from two up to five antibiotics. None of the isolates was resistant to oxacillin. Random Amplified Polymorphic DNA (RAPD) analysis showed no genetic relation between the human and salad isolates while one RAPD clone of S. aureus predominated among the salad samples. The results suggest that an effective application of Good Manufacturing Practices (GMP) is needed along the food production chain to prevent the contamination of RTE foods. Keywords: Staphylococci, antimicrobial susceptibility, RTE salads, environment Journal: Czech Journal of Food Sciences Pages: 285-291 Volume: 30 Issue: 3 Year: 2012 DOI: 10.17221/37/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/37/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201203-0012.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:3:id:37-2011-CJFS