Summary of a presentation of 44. Kulmbacher week 2009

Raw sausage products are only stabilized through a suitable fermentation process. The sequence and conditions of this process as well as additives and the quality of the raw materials ultimately determine the safety of the end product. The raw material (pork or beef) for the production of raw sausage products can be contaminated with various pathogens. Nitrite or nitrate is added to raw sausages to preserve and inhibit the growth of such undesirable germs. Nitrate is mainly used here in long-matured products. In such products, nitrate is converted to nitrite through chemical or microbiological reactions. Since these processes take place slowly but continuously, nitrite can develop its positive effects over a longer period of time.

The positive effects of nitrite are reddening, aroma formation, preservation and protection against oxidation. An undesirable aspect, however, is the reaction of nitrite with protein components in foods to form potentially carcinogenic nitrosamines.

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Summary of a presentation of 44. Kulmbacher week 2009

B. cereus is one of the most important causes of deterioration in the quality and spoilage of food. In addition, the importance of toxin-producing B. cereus strains is growing as a trigger of food-borne diseases that can cause two forms of gastrointestinal disease: diarrheaic syndrome and emetic syndrome. In complex foods, spices are often viewed as vectors for B. cereus contamination. However, hardly any studies have been published on spices as a possible source of B. cereus in food. There is also little current data from the European area on the actual contamination of spices with this pathogen.

The aim of this work was to analyze the occurrence and toxicity of B. cereus in spices in order to obtain an up-to-date overview of the contamination with this pathogen for an assessment of the microbiological safety of spices.

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Summary of a presentation of 44. Kulmbacher week 2009

To investigate the effects of phosphate and wheat fibers on the functional properties of cut-resistant raw sausage. Two series of tests were carried out for this purpose. During the ripening process, the following parameters were examined: pH value, aw value, weight loss, firmness, color, sensory properties. In addition, full chemical analyzes were carried out to see whether the wheat fibers in the product are inert.

After the first series of tests, it was found that an addition amount of 1% wheat fibers was not sensorially acceptable. Therefore, the maximum amount of wheat fibers added in the 4,8nd series of experiments was 2%.

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FAEN "Food Network"

On May 27.05.2009th, XNUMX the FAEN is holding a symposium on the subject of "Food and Health - Can blue potatoes protect against cancer and bread lower the cholesterol level?" at the University of Veterinary Medicine in Hanover. Functional foods are foods with additional health benefits. So far, they have mainly been offered for dairy products as well as fat and oils and in particular by food companies.

As part of the “Netzwerk Lebensmittel”, the FAEN offers small and medium-sized companies, especially from the potato, delicatessen, baked goods, and meat and meat products industries, but also spice and auxiliary material suppliers, the opportunity to develop such products in the To be part of a network together with leading research institutions. From the product idea, through product development, consumer research to clinical studies to safeguard health claims, specific projects are carried out in the network.

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From alpha to omega: Functional ingredients promise health and well-being and provide growth impulses on the market

Today's consumers value healthy eating and drinking. And since probiotic yoghurts conquered the refrigerated shelves at the latest, every consumer has known that countless bacteria cavort in our intestines: They are called Digestivum essensis, Lactobacillus reuteri or Lactobacillus casei defensis. As probiotic additives in yoghurt and milk drinks, they should strengthen our immune system and regulate digestion. At the same time, consumers are increasingly asking for non-alcoholic beverages that meet the “functional” requirement. In order to meet this need, manufacturers of functional ingredients offer beverage producers various concepts in which the additional functional benefit comes from natural sources.

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Hydrosol supports the health nutrition trend

In western industrialized nations, people eat too fat and too high in carbohydrates. Against this background, low-calorie foods are becoming increasingly important. With regard to the macronutrient fat, however, this is a problem particularly in the case of meat products. Since fat is not only a source of energy, but also contributes significantly to the taste and mouthfeel of meat products, many low-fat sausages are not convincing. With the new HydroTOP Light 20 stabilization system from Hydrosol, “light” sausage specialties can now be created that are also convincing in terms of taste.

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