cured mutton sausages → require → improved slaughtering hygiene and good manufacturing practices
“Improved slaughtering hygiene and good manufacturing practices for cured sausage products are needed to minimise the possibility of STEC surviving through the entire sausage production process.”
sausages at a barbecue → increases risk of → Campylobacter infection
p_value: 0.005odds_ratio: 7.64
“consumption of sausages at a barbecue (odds ratio [OR] = 7.64; P = 0.005)”
n-3 polyunsaturated fatty acids (PUFAs) → are safe → if appropriate preparations and dosages are selected
“The use of n-3 PUFAs is safe if appropriate preparations and dosages are selected.”
organic fermented beef sausage → caused → Shiga toxin-producing Escherichia coli O26:H11 infection
“The source of the infection was an organic fermented beef sausage.”
fermented sausage → contains → pathogens
fermentation_time: 4 days
“A part of the produced raw fermented sausage was sold after only 4 days of fermentation. Samples from the premises and products of the company were negative for SGC. However, short-time raw fermented sausage is more likely to contain pathogens.”
fermented sausage → increase risk of → EHEC survival
conditions: delayed start of fermentation, lack of heat-treatment, short curing period in cold temperature
“Delayed start of fermentation, lack of heat-treatment and a short curing period in cold temperature were identified as the main factors enabling EHEC survival.”
sausages → does not produce → enterotoxins
“The synthesis of enterotoxins was not detected in Bryndza cheese and sausages isolates.”
zinc → can cause toxicity → through overdosage of Zn supplements
“However, conditions of Zn toxicity can also occur through the overdosage of Zn supplements, which is increasing at an alarming rate attributing to lack of awareness.”
Bifidobacterium longum subsp. infantis BLI-02, Lactobacillus paracasei ET-66, Lactobacillus plantarum LPL28, Lactobacillus acidophilus TYCA06 → showed no acute and sub-chronic toxicity → in mice and rats at the maximum tested dosage of 10 g/kg BW and 1.5 g/kg BW, respectively
“No acute and sub-chronic toxicity occurred in mice and rats at the maximum tested dosage of 10 g/kg BW and 1.5 g/kg BW, respectively.”
E. coli O157:H7 → isolated from → ground beef, beef burgers, beef sausage, ground chicken, and chicken burgers
incidence: 5%, 10%, 0.0%, 5%, and 0.0%sample_size: 170
“The incidences of E. coli O157:H7 in ground beef, beef burgers, beef sausage, ground chicken and chicken burgers were 5%, 10%, 0.0%, 5% and 0.0%, respectively.”