<abstract xmlns="http://www.w3.org/1999/xhtml">

The abbreviation STEC refers to Shiga toxin-producing <italic>Escherichia coli</italic> serotypes. STEC includes subgroups of <italic>E. coli</italic> with many different characteristics and virulence factors. One of these subgroups is the EHEC (enterohemorrhagic) pathotype, which are the agents of haemorrhagic diarrhoea in humans. In addition to undercooked minced beef dishes (hamburgers), chopped meat products, unpasteurised milk, lettuce, cantaloupes, apple juice, and vegetables have all been reported as vehicles for STEC transmission. Outside the mammalian intestinal tract, intestinal bacteria are threatened by predatory protozoa. STEC strains carrying <italic>stx</italic> genes have developed a defence strategy based on the production of Shiga toxin able to kill eukaryotic cells. STEC pathogenesis in humans involves the initial adhesion of bacteria to the intestinal epithelium in the ileum and, later, colonisation of the colon with the production of the Shiga toxin. The barrier function of the epithelium and ion transport are disrupted, causing diarrhoea. A pathogenicity island called LEE (locus of enterocyte effacement) is a crucial genome segment for EHEC pathogenesis.
</abstract>

Shiga Toxin-Producing <italic>Escherichia coli</italic> (STEC) and Meat Part 1: Where did the STEC come from?

<abstract xmlns="http://www.w3.org/1999/xhtml">

Food texture is traditionally evaluated using texturometers. On a pilot scale, four samples of graham or cheese salted sticks were measured by using the apparatus Extensograph-E. The equipment is originally designed for evaluation of the viscoelastic properties of wheat flour dough. The extensograph resistance as the height of gained curves has been closely correlated with the weight of the broken samples (ranges 59-1506 units and 3.11-19.38 g, respectively), representing the hardness of the salted sticks. As presumed, extensigraph elasticity and curve width were measured at close intervals 5.00-10.00 mm due to brittle character of the material tested. Similarly, neither the deformation energy as the area under the curve could be used for the samples discrimination (range 0.59-11.00 cm2). The hardness of cheese type and graham counterpart was statistically similar – the extensograph resistance means of fifty items were 559±381 and 500±352 units. According to the producer, the least, both tested graham stick samples could be differentiated - the corresponding means of fifty items were 367±293 and 632±361 units). Finally, only the extensibility of salted sticks was correlated with the declared contents of saccharides, proteins, and fat (<italic>r</italic> = −0.52, −0.56, and 0.49 for N = 100 and P = 95%).
</abstract>

Alternative Use of the Extensograph-E in the Role of a Texturometer

<abstract xmlns="http://www.w3.org/1999/xhtml">

The aim was to evaluate the effect of the addition of garlic powder to the feed of young rabbits (kittens) on production parameters (incl. growth) and blood biochemical traits. Twelve local Iraqi rabbit kittens were selected (4-5 weeks of age) with an average weight of 330±5 grams. Each kitten was housed individually in a cage (1.5 x 2.0m) to ensure they had free access to feed and water. The kittens were divided into three groups of four according to three feeding trials (T1, T2 and T3) to evaluate production efficiency. The kittens were fed a controlled ration containing crude protein (16.6%) and metabolizable energy (2791Kcal/kg feed), with 1% <italic>garlic powder</italic> (dry weight; g/kg) added to the control ration of T2, and 2% to T3 (T1 was the control group, i.e. without <italic>garlic powder</italic>). The total weight gain, feed consumption rate and feed conversion ratio were calculated. Blood samples were obtained from all the kittens at the end of the trial period to determine specific blood biochemical traits, including total protein, triglyceride, cholesterol and glucose. At the end of experiment, the control ration was found to have a statistically significant (p≤0.05) effect on almost all production parameters and blood biochemical traits. It was shown that there was a statistically significant (p≤0.05) reduction in total weight gain, cholesterol, glucose, triglyceride, ALT and AST in those kittens fed with the added <italic>garlic powder</italic>.
</abstract>

Shaqlawa technic college, Erbil Poly Technic University

Department of Animal Origin Food & Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology

The effect of adding garlic powder to the feed of local fatted rabbits on production parameters and blood biochemical traits

<abstract xmlns="http://www.w3.org/1999/xhtml">

In this study, the effect of Persian gum (PG) as a novel gum to be used in edible films was examined. Sorbitol-plasticized whey protein isolate (WPI) films with incorporation of PG in different ratios (100:0, 80:20, 60:40, 50:50, 40:60 and 20:80 WPI: PG) were prepared. The effects of PG concentration on the physicochemical properties; water vapour permeability (WVP), moisture sorption isotherms and mechanical properties; tensile strength (σmax) and elongation at break (%EB) were observed. Incorporation of PG in the film matrix significantly increased WVP (p&lt;0.05) when added in ratios 60:40, 50:50, 40:60 and further increased in the ratio of 20:80 (WPI: PG). The moisture uptake of the films was not greatly influenced by the increment of PG. Addition of PG in the lowest concentration of 80:20 (WPI: PG) highly decreased the tensile strength of the films; however further addition of PG did not cause any great decrement. A significantly higher elongation was observed especially when PG was present in ratios 40:60 and 20:80 (WPI: PG). Overall, incorporation of PG in sorbitol-plasticized WPI films affected positively the elongation characteristics. However, improvement is needed for WVP to retain more stable values. This study suggests further examination of the soluble and insoluble fractions of PG using different polymers and plasticizers. A study on the antimicrobial properties of PG in edible films could also be examined since PG is traditionally used as a remedy.
</abstract>

Department of Food Science and Technology

Physicochemical and mechanical properties of edible films based on WPI and a novel hydrocolloid: Persian gum

<abstract xmlns="http://www.w3.org/1999/xhtml">

<italic>Listeria monocytogene</italic>s is a pathogenic bacterium that causes listeriosis. Listeriosis is a serious and often fatal disease caused by the ingestion of contaminated foods. <italic>Listeria monocytogenes</italic> contaminates various types of food. It turns out that ready-to-eat foods can be a very common source of this pathogenic bacteria. The aim of this study was to evaluate the microbial quality of ready-to-eat foods. The main focus was given on evaluation of the presence of <italic>L. monocytogenes</italic> in this group of food. Total number of 50 samples were devided into three categories: pastries (<italic>n</italic> = 29), salads (<italic>n</italic> = 13) and others (<italic>n</italic> = 8). All samples were analyzed for presence of <italic>L. monocytogenes</italic> using a conventional cultivation method ISO 11290-1:2017. As confirmation tests were used API Listeria test and PCR. The presence of <italic>L. monocytogenes</italic> was detected in 3 (1.5%) samples. All positively tested samples belonged to the category pastries, specifically: Caesar wrap, Caprese mozzarella and dried tomatoes tortilla, Halloumi cheese and roasted pepper tortilla. The results of this study indicate that consumption of RTE foods can pose a risk of listeriosis, especially for consumers from susceptible risk groups.
</abstract>

Occurrence and detection of <italic>Listeria monocytogenes</italic> in ready-to-eat foods

<abstract xmlns="http://www.w3.org/1999/xhtml">

The consumers are increasingly interested in high-quality chocolate products. This study focuses on the evaluation of the sensory quality of chocolate and changes it undergoes during storage. For the analysis, three types of dark chocolate were selected from the market network in the Czech Republic. For the evaluation, both quantitative descriptive analysis and hedonic evaluation were used. After the two-month period, the evaluators were able to detect differences in the sensory quality of chocolate stored in various ways. To preserve the organoleptic properties of chocolate, the most suitable storage appeared to be storage at the temperature of 16°C with a relative humidity of 60%. Our results did not find significant deterioration in quality during storage at the temperature of 8°C with a relative humidity of 70%, since during the two-month storage period, the chocolate samples showed neither sugar bloom nor odour absorption, nor any other statistically significant sensory quality deterioration (p &lt; 0.05), even at a higher relative humidity. Storage at room temperature with a relative humidity of 55% proved to be the least suitable storage method for chocolate, as it resulted in statistically significant deterioration (p &lt; 0.05) in sensory descriptors.
</abstract>

Effect of storage on sensory quality of chocolate

AHEAD OF PRINT

Volume 13 (2023): Issue 1 (November 2023)

Volume 12 (2022): Issue 1 (October 2022)

Volume 11 (2021): Issue 1 (May 2021)

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Maso International – Journal of Food Science and Technology is a journal of the University of Veterinary Sciences in Brno, under the Faculty of Veterinary Hygiene and Ecology in the Czech Republic. This journal was launched by the Faculty of Veterinary Hygiene and Ecology in 2011 on the base of its maternal Czech version – journal Maso. One open volume is published yearly with at least 20 science research articles and reviews. The Authors from all countries with novel manuscripts are welcomed to submit their work in the field of food science and technology (including also issues concerning food economic and ecological problems) to our Journal.  The authors bear full responsibility for the contents of their contribution. The Editorial Board reserves the right to reject manuscripts that are not in the scope of the journal, or do not meet the requirements for publication.  The articles are submitted, and a peer review process is conducted by at least two international reviewers. The process of peer review is double-blinded, fast, fair, constructive, and the quality of accepted manuscripts is improved by them.  Why subscribe and read  Maso International – Journal of Food Science and Technology is a premier source of high-quality articles that have valuable information about a broad number of food issues, since authors are coming from worldwide countries. All articles are published in English language and all articles are open access. Open access is the guarantee that published articles will achieve the biggest possible citation scores.  Why submit  10 years of tradition in publishing scientific articles in all areas of food science.  Peer review is fast, fair, constructive, and improving the quality of submitted manuscripts.  Language-correction services for manuscripts submitted in English language are provided by English native speaker. The manuscripts submitted in Czech and Slovak languages are translated for free to English language.  Archiving  Sciendo archives the contents of this journal in Portico - digital long-term preservation service of scholarly books, journals and collections.  Plagiarism  Policy The editorial board is participating in a growing community of Similarity Check System's users in order to ensure that the content published is original and trustworthy. Similarity Check is a medium that allows for comprehensive manuscripts screening, aimed to eliminate plagiarism and provide a high standard and quality peer-review process. 

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Volume 12 (2022): Issue 1 (October 2022)

Shiga Toxin-Producing Escherichia coli (STEC) and Meat Part 1: Where did the STEC come from?

Alternative Use of the Extensograph-E in the Role of a Texturometer

The effect of adding garlic powder to the feed of local fatted rabbits on production parameters and blood biochemical traits

Physicochemical and mechanical properties of edible films based on WPI and a novel hydrocolloid: Persian gum

Occurrence and detection of Listeria monocytogenes in ready-to-eat foods

Effect of storage on sensory quality of chocolate

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