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Academic literature on the topic 'Thai sausage'

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Published: 4 June 2021
Last updated: 20 February 2023

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Journal articles on the topic "Thai sausage"

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Wirotcheewan, Prasert, Somjai Peanprasit, and Piyapan Yingcharoen. "The Novel Design of Thai Sausage Making Machine." Applied Mechanics and Materials 848 (July 2016): 15–18. http://dx.doi.org/10.4028/www.scientific.net/amm.848.15.

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Thai sausage or Isan sausage is a type of north eastern Thai cuisine which is famous for being served as an appitizer. Recently, Thai sausage production depends solely on manual tasks on stuffing and belaying the product, and as a result, it is hardly that the production can be well managed in terms of quantity, quality, and time. In this paper, we propose a novel design of semi-automatic system to improve the traditional Thai sausage production. Particulary, the machine is developed with a set of 24-volt, 36-watt,100-rpm DC motors used in both stuffering and belaying the materials, and it is mainly controlled by a programmable logic controller (PLC). Our design can yeild the product with short size of 4.5 cm and long size of 9 cm in length and both have the same 4 cm in diameter. On average, the output rates for the short-size products and the long-size products are 57 cm per minute and 71 cm per minute, respectively. This machine can improve production time compared to the previous process using manpower which can make short-size sausage and long-size sauge at 40 cm and 60 cm in one minute, respectively.
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Sankomkai, Wanwisa, Wongwarut Boonyanugomol, Kairin Kraisriwattana, Julalak Nutchanon, Kraisorn Boonsam, Sasalux Kaewbutra, and Warawan Wongboot. "Characterisation of classical enterotoxins, virulence activity, and antibiotic susceptibility of Staphylococcus aureus isolated from Thai fermented pork sausages, clinical samples, and healthy carriers in northeastern Thailand." Journal of Veterinary Research 64, no. 2 (May 27, 2020): 289–97. http://dx.doi.org/10.2478/jvetres-2020-0036.

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AbstractIntroductionContamination by Staphylococcus aureus of food produced from animal sources may have diverse and multifactorial causes that depend on geographical distribution. The goal of this study was to isolate and characterise S. aureus strains from contaminated fermented pork sausage, which is a local food of northeastern Thailand.Material and MethodsS. aureus strains were isolated from local pork sausage, and the presence of classical enterotoxins was determined by PCR and reversed passive latex agglutination. These results were compared with strains derived from hospitalised patients and healthy carriers. Additionally, production of extracellular enzymes and haemolysin, biofilm formation, and antibiotic susceptibility were assessed.ResultsS. aureus was identified in 36 sausage isolates (60%). The strains positive for staphylococcal enterotoxin A were more frequently found in isolates from sausage and healthy carriers than in those from patients. All tested S. aureus strains were positive for DNase, lipase, proteinase, haemolysin, and biofilm formation; notably, strains isolated from food and healthy carriers displayed similar values. Most isolates were resistant to penicillin and ampicillin, while none were to methicillin.ConclusionsThai fermented pork sausages are associated with a high risk of staphylococcal food poisoning, which may be linked to contamination caused by carriers. Dissemination of knowledge regarding best practices in sanitation and hygiene is important in local communities.
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Panjapiyakul, Pornpen, Tongsuk Srinin, and Kamolnate Kitsawad. "The product development of Thai fermented sausage with mixed Tomyum ingredients." British Food Journal 119, no. 10 (October 2, 2017): 2203–16. http://dx.doi.org/10.1108/bfj-10-2016-0512.

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Purpose The purpose of this paper is to study for the product development of Sai Krok Isan or Thai fermented sausage with Tomyum ingredients (TFS-TY) such as kaffir lime leaves, lemon grass, galangal root and chili. Design/methodology/approach To study the proper formula of TFS-TY in order to obtain certain characteristics of both fermented sausage and Tomyum attributes by varying the ratio of cooked glutinous rice to cooked rice of total rice content and Tomyum ingredients content. The nine-point hedonic preference method was conducted to evaluate TFS-TY with 30 untrained panelists. Consumer survey from 200 respondents were asked about their behaviors on fermented sausage and opinions to the new products. Findings The preference score of the 3:1 (cooked glutinous rice: cooked rice) gained the highest score in all sensory attributes as same as 16 percent of Tomyum ingredients. According to the consumer survey, the TFS-TY was accepted by 90 percent of the total 200 respondents and gained an overall score equal to 7.30±1.11. Research limitations/implications The varied preference of Thai respondents has affected on the acceptance of the new products. For example, some preferred very strong tastes either in sourness or spiciness, and some may be disliked. Originality/value The balancing characteristics of both products were very important. The new product should be identified by certain attributes in Thai fermented sausage and Tomyum. Over or less in any products gained lower preference attributes scores.
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Samappito, W. "Microbiological Characteristics of ‘‘Mhom’’, a Thai Traditional Meat Sausage." Open Food Science Journal 5, no. 1 (May 30, 2011): 31–36. http://dx.doi.org/10.2174/1874256401105010031.

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Sriphochanart, Wiramsri, and Wanwisa Skolpap. "Modeling of starter cultures growth for improved Thai sausage fermentation and cost estimating for sausage preparation and transportation." Food Science & Nutrition 6, no. 6 (June 28, 2018): 1479–91. http://dx.doi.org/10.1002/fsn3.708.

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Issara, U. "Improvement of Thai Sweet Sausage (Goon Chiang) Properties by Oleogel Made of Rice Bran Wax and Rice Bran Oil: A Textural, Sensorial, and Nutritional Aspect." IOP Conference Series: Earth and Environmental Science 995, no. 1 (April 1, 2022): 012045. http://dx.doi.org/10.1088/1755-1315/995/1/012045.

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Abstract Oleogel (OG) has been emphasized as an alternative fat in several food products nowadays. This study aimed to determine the texture profile, fatty acids composition, and sensorial attributes of sweet sausage (Goon Chiang) as well as the fundamental properties of the final product through the supplementation of a mixture of rice bran wax and rice bran oil-oleogel (RBOG). The sausage sample was divided into 4 groups including i) without RBOG added; control, followed by 25%, 50%, and 75% RBOG substitute animal fat, respectively. All samples were measured the texture (hardness, springiness, chewiness, and cohesiveness), total cholesterol together with fatty acids profile as well as sensory properties. The results found out that the highest ratio of animal fat replacement by RBOG in the sweet sausage sample was softer and promoting the lowest cholesterol level when compared with other treatments (p<0.05). Besides, there is no significant difference was observed with total unsaturated fatty acids (USFA) level between 50% and 75% RBOG adding in meat sample. Overall acceptance of the final product was indexed with 50% RBOG (p<0.05). According to the results, it could be used as the fundamental data for developing and improving sweet sausage as a healthy meat product to meet consumer requirements.
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Theansuwan. "The Biodiesel Production from Roast Thai Sausage Oil by Transesterification Reaction." American Journal of Engineering and Applied Sciences 4, no. 1 (January 1, 2011): 130–32. http://dx.doi.org/10.3844/ajeassp.2011.130.132.

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Rungrassamee, Wanilada, Amonlaya Tosukhowong, Amornpan Klanchui, Sawarot Maibunkaew, Vethachai Plengvidhya, and Nitsara Karoonuthaisiri. "Development of bacteria identification array to detect lactobacilli in Thai fermented sausage." Journal of Microbiological Methods 91, no. 3 (December 2012): 341–53. http://dx.doi.org/10.1016/j.mimet.2012.09.016.

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Petchsing, Urairatana, and Margy J. Woodburn. "Staphylococcus aureus and Escherichia coli in nham (Thai-style fermented pork sausage)." International Journal of Food Microbiology 10, no. 3-4 (May 1990): 183–92. http://dx.doi.org/10.1016/0168-1605(90)90065-d.

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Nanasombat, Suree, Wanwisa Armeena, and Orawan Arkom. "Use of Thai local vegetable extracts as natural preservatives in dried sausage system." Pharmacognosy Communications 3, no. 1 (January 1, 2013): 37–45. http://dx.doi.org/10.5530/pc.2013.1.9.

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Dissertations / Theses on the topic "Thai sausage"

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Somkhumphee, Yuphin, of Western Sydney Hawkesbury University, of Science Technology and Environment College, and of Science Food and Horticulture School. "Development of reduced energy Thai style fresh pork sausages." THESIS_CSTE_SFH_Somkhumphee_Y.xml, 2001. http://handle.uws.edu.au:8081/1959.7/612.

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The development of a reduced energy Thai style fresh pork sausage has been achieved by replacing fat with carbohydrate and water. Replacing fat in the processed meat formulation with other ingredients is known to alter the product qualities. The addition of carbohydrate, namely mung bean vermicelli, as a fat replacement is suggested to improve the water holding capacity, cooking yield and textural properties as well as reduce the fat and total energy content. This research developed a standard processing methodology for a characteristic Thai fresh pork sausage. The research evaluated the potential of mung bean vermicelli in the formulation of a reduced energy Thai style fresh pork sausage. The reduced energy sausage was developed by replacing fat with 25%, 50%, 75%, and 100% soaked mung bean vermicelli. Quality characteristics of the sausages (chemical, textural and sensory) were evaluated and compared with control sausages (20% fat). The results of the present study indicated that soaked mung bean vermicelli offset many of the characteristic changes usually brought about by fat reduction. The sausages had a decreased cooking loss and an improved yield as well as a reduction in energy content. In addition, they maintained the textural and sensory characteristics of the control Thai style fresh pork sausages.
Master of Science (Hons)
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Somkhumphee, Yuphin. "Development of reduced energy Thai style fresh pork sausages." Thesis, View thesis View thesis, 2001. http://handle.uws.edu.au:8081/1959.7/612.

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The development of a reduced energy Thai style fresh pork sausage has been achieved by replacing fat with carbohydrate and water. Replacing fat in the processed meat formulation with other ingredients is known to alter the product qualities. The addition of carbohydrate, namely mung bean vermicelli, as a fat replacement is suggested to improve the water holding capacity, cooking yield and textural properties as well as reduce the fat and total energy content. This research developed a standard processing methodology for a characteristic Thai fresh pork sausage. The research evaluated the potential of mung bean vermicelli in the formulation of a reduced energy Thai style fresh pork sausage. The reduced energy sausage was developed by replacing fat with 25%, 50%, 75%, and 100% soaked mung bean vermicelli. Quality characteristics of the sausages (chemical, textural and sensory) were evaluated and compared with control sausages (20% fat). The results of the present study indicated that soaked mung bean vermicelli offset many of the characteristic changes usually brought about by fat reduction. The sausages had a decreased cooking loss and an improved yield as well as a reduction in energy content. In addition, they maintained the textural and sensory characteristics of the control Thai style fresh pork sausages.
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Wongvilairat, Rosarin. "Molecular ecology of microbial communities in irradiated and non-irradiated Thai sausage (nham)." Thesis, University of Newcastle Upon Tyne, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.364803.

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Ruengwilysup, Chaowaree. "Controlling Salmonella typhimurium, Escherichia coli O157:H7, Yersinia enterocolitica, and Listeria monocytogenes in Nham, a Thai style fermented pork sausage, by lactic acid bacteria /." Search for this dissertation online, 2005. http://wwwlib.umi.com/cr/ksu/main.

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Somkhumphee, Yuphin. "Development of reduced energy Thai style fresh pork sausages /." View thesis View thesis, 2001. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030404.151521/index.html.

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Thesis (M.Sc. (Hons.)) -- University of Western Sydney, 2001.
"Presented as a thesis for the partial fulfilment of the degree of Master of Science (Hons) ... School of Science, Food and Horticulture, College of Science, Technology and Environment, the University of Western Sydney ... July 2001" Bibliography : leaves 106-119.
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Petchsing, Urairatana. "Thai-style fermented pork sausage (Nham) : parasitological and microbiological safety." Thesis, 1986. http://hdl.handle.net/1957/27229.

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Parasitological and selected microbiological safety aspects of Nham (Thai-style fermented pork sausage) were evaluated. Pork meat from pigs experimentally infected with Trichinella spiralis was divided into 4 portions; 3 portions were frozen at -23°C for 12, 18 and 24 hours before they were made into Nham. The formula for fermented sausage included 3% w/w NaCl and garlic, 0.015% each of NaN0₂ and NaNO₃, and either 1.0 or 1.5% w/w commercial starter culture. Fermentation was at 30°C for 96 hours. The higher level of starter culture resulted in faster acid production but no difference in the maximum number of lactic acid bacteria attained. Infected pork, after being frozen for 24 hours, was still found to cause a low level of parasitism. However, the corresponding fermented samples were noninfective. Use of 1.0% starter culture and 12 hours freezing of meat prior to grinding rendered trichinae larvae noninfective after 2 days of sausage fermentation. Staphylococcus aureus (10³ cells per g) and Escherichia coli (10⁴ cells per g) were introduced into the ground pork in a series of experiments. Starter culture levels used were 0.75% and 1.5% by weight. Fermentation without starter culture stabilized the numbers of E. coli but permitted slow multiplication of S. aureus. Adding starter culture at either level increased the rate of acid production during the initial days, resulting in a faster drop in pH and a decline in numbers of both S. aureus and E. coli. After 36 and 48 hours, viable S. aureus were not recovered from products with 1.5% and 0.75% starter culture, respectively. E. coli disappeared from sausages with 1.5% starter culture after 96 hours but persisted at low numbers when the lower level of starter culture was used. The rapid direct plating technique (RPT) for enumeration of E. coli was compared to the two standard methods generally used: plating on Violet Red Bile Agar (VRBA) and Host Probable Number (MPN). Total coliforms from 43 fermented pork sausages were enumerated. The RPT gave data highly correlated to those from VRBA but with a significantly lower correlation to MPN. The regression line of loglO coliform counts from the RPT and VRBA had a slope of 0.76 and an intercept of 0.98. The MPN assay gave significantly higher (P=0.05) numbers than either the VRBA or the RPT.
Graduation date: 1986
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Li, Xing-Ying, and 李星螢. "Influence of sucrose and glucose levels and inoculation of Lactobacillus plantarum on quality of Isan sausage (Thai fermented sausage)." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/425mf6.

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碩士
國立中興大學
動物科學系所
102
Food fermentation is one of the oldest food processing and preservation methods. Generally, in Thailand it takes 3–5 days to ferment Isan sausages with adventitious microorganisms which present naturally. Nowadays, consumers are more concerned about the food safety and highly demand for safe and healthy products. Sugars are usually included for the industrial manufacture of fermented meat products. During fermentation and ripening, lactic acid bacteria (LAB) convert glucose and other carbohydrates to lactic acid, thus further decrease pH, preserve products, and contribute to the development of the typical organoleptic characteristics of fermented products. Various sugars might have been utilized differently in fermentation due to their unique characteristics. Therefore, the objective of this study was to investigate the effects of adding different amounts of sugars (sucrose and glucose) with inoculation of the starter culture (Lactobacillus plantarum) on physicochemical, microbiological, texture, and sensory properties of Isan sausages. In experiment 1, the results showed that the sausages that inoculated with starter cultures (3SLp and 12SLp) fastened the fermentation process than the ones without inoculation (3S and 12S) in accordance to the lower pH in 4 days, whereas there was no significant difference in pH values between the samples with different sucrose adding levels (3SLp vs. 12SLp and 3S vs. 12S). Less difference was observed in the water activity and L*, a*, and b* values between samples. Inoculated samples had significantly lower thiobarbituric acid reactive substances (TBARS) and volatile basic nitrogen (VBN) values than the ones without inoculation. The total viable bacteria and lactic acid bacteria counts increased rapidly during the fermentation and then decreased. Inoculated samples had significantly higher total plate counts and lactic acid bacteria counts than the ones without inoculation. For the texture profile, inoculated samples had higher hardness and panels preferred the sensory characteristics of the inoculated and 0.3% sucrose-added sausages. In experiment 2, the result showed that samples with addition of 1.2% glucose (12G) had a significantly lower pH value as compared to samples with addition of 0.6% glucose plus 0.6% sucrose (6S6G) and 1.2% sucrose (12S) during process. The L* values (lightness) and b*values (yellowness) of samples increased and a* values (redness) decreased during process. The 12G samples had significantly higher L* values than the 12S samples during storage. The lactic acid bacteria counts and total plate counts of samples increased during fermentation and then slightly decreased during storage. The 12G had a significantly higher lactic acid bacteria counts and total plate counts than the 6S6G and 12S samples. The TBARS and VBN values increased during process. The 12G samples had significantly lower TBARS and VBN values. Hardness and chewiness increased during process while the springiness and cohesiveness were increased and then decreased during process. During storage, the 12G samples had higher hardness and chewiness, and lower springiness than the 6S6G samples during storage (P < 0.05). There was no significant difference on the sensory characteristics between treatments (P > 0.05). In sausages with adding 1.2% glucose into formula during manufacturing led to an inoculated fermented Isan sausage with superior qualities. In conclusion, adding sucrose or glucose combined with inoculation of L. plantarum at level of 107 CFU/g not only enhances the physicochemical, microbiological, and textural qualities of the Isan sausages, but also increases the sensory acceptance and shelf-life of products.
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Nian, Yu-Syuan, and 粘育瑄. "Evaluation and application of lactic acid bacteria characterization isolated from Thai fermented sausage." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/74688470969250296723.

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碩士
國立中興大學
動物科學系所
105
Nham is a traditional fermented meat product and is popular in Thailand and neighboring countrys. The main materials of Nham are ground pork, cooked shredded pork rind, garlic, cooked rice, salt and nitrite (or nitrate). Besides, chili or sugar is added in some receipt for enhancing flavor. The mixing materials are filled in plastic casing or banana leaves, and is further fermented in room temperature for 3-5 days where lactic acid bacteria (LAB) in sausage could decline pH of product during fermentation. In Taiwan, most Nham are produced on small scale without standard manufacturing process. Furthermore, Nham is mainly eaten in raw, which resulting in the risks of infection from food-borne pathogen, like Salmonella, Staphylococcus aureus and Listeria monocytogene are high. The objective of this study was to evaluate the potential of LAB isolated from Nham, a Thai fermented sausage, for application to starter culture of fermented sausage. The results showed that the LAB isolated from commercial fermented sausage declined pH to 5.0 after inoculated 48 hours in regular medium. However, the results of inhibition test to common food-borne pathogen, including Escherichia coli O157:H7 ATCC35150 and Salmonella enterica ATCC 13076 were not well as we expected. The selected strains were cultured in meat broth medium for simulating environment in fermented sausage. Strain C03 could growth in meat broth and showed good acid producing ability than other strains. Thus, strain C03 was selected for the starter used in fermented sausage and identified as Fructobacillus durionis by using 16S rDNA sequencing. In the result of API test, Fructobacillus durionis C03 could metabolize glucose, fructose and sucrose. For manufacturing fermented sausage, Lactobacillus plantarum ATCC 14971 and Fb. durionis C03 were inoculated and were evaluated their effects on acid, color, texture and sensory in fermented sausage. The results showed that pH values decreased significantly (P < 0.05) during fermentation. The L* value increased, b* value decreased during fermentation, but there was no significantly between treatments (P>0.05). The count of total viable bacteria and lactic acid bacteria counts increased to 7.5 log CFU/g, and showed same growth trend. The results of texture test showed that hardness and springiness increased significantly during fermentation (P < 0.05) but no significantly between treatments (P >0.05). There were no significantly difference in sensory (P > 0.05), but the treatment of mixed starter culture showed higher scores in color, flavor, taste and sourness. In conclusion, Fructobacillus durionis C03, which was isolated from commercial Thai fermented sausage, Nham, could be applied as starter culture for producing safety and stable fermented sausage.
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Li, Yi-Yun, and 李宜筠. "Influence of glucono-δ-lacton and citric acid on quality of Thai fermented sausage (Nham)." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/61113049138724791328.

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碩士
國立中興大學
動物科學系所
103
Food fermentation is one of the oldest food processing and preservation methods. Glucono-δ-lacton (GDL) and citric acid have been applied in the meat industry to improve flavors and extend shelf life of fermented products. However, too excess addition of GDL might deteriorate the qualities of products. The objective of this study was to investigate the influence of adding different amounts of GDL and citric acid on the physicochemical, microbiological, textural, and sensory properties of Nham sausages which inoculated with Lactobacillus plantarum as a starter culture. The results showed that the pH values decreased significantly (P < 0.05) after finishing of fermentation (day 4), whereas no significant difference in pH values and water activity between treatments was observed during storage. The acidity increased dramatically during fermentation and then increased steadily thereafter and the control had the lowest acidity. Addition higher levels of GDL and citric acid tended to have higher acidity but there was no significant difference between treatments (P > 0.05). The L* and a* values did not significantly differ at day 0 and tended to increase after finishing of fermentation. Less change was observed in b* value after fermentation and during storage. There was no significant difference on b* values between treatments (P > 0.05) and they tended to decrease after storage. For the texture profile, the hardness, springiness, fracturbility and chewiness of samples increased significantly after fermentation, yet the cohesiveness of samples did not significantly differ between days 0 and 4. The hardness of samples did not significantly differ during storage. The control had the highest hardness whereas the ones with addition of GDL and citric acid had lower hardness. The VBN values increases significantly during the fermentation (P < 0.05). The control had the highest VBN values, followed by the ones with addition of citric acid; the more with addition of GDL, the less of the VBN values. The counts of total viable bacteria and lactic acid bacteria counts increases rapidly during fermentation and there was no significant difference between treatments (P > 0.05). There was no significant difference on the sensory characteristics between treatments. The NPN values of all treatments increased rapidly during the fermentation, and the ones of GDL04+CA01 and GDL08+CA01 decreased during storage. For the SDS-PAGE, the intensity of the myosin heavy chain (MHC) band decreased thereafter. The actin band (around 45 kDa) also decreased in intensity after fermentation and storage. In conclusion, adding GDL and citric acid did not detriment the physicochemical, microbiological, and textural qualities of the Nham sausages inoculated with L. plantarum. Further studies should be addressed on the protectium against the pathogens base on the addition of GDL and citric acid in order to produce safe Nham sausage with better qualities.
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Wanangkarn, Amornrat, and 王文蕙. "Isolation, Identification and Selection of Lactic Acid Bacteria Cultures from Mum (Thai Fermented Sausages) and Their Applications." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/08980457935653460676.

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博士
國立中興大學
動物科學系所
101
Mum, which is a traditional Thai fermented sausage, is commonly produced and consumed in the north-eastern region of Thailand, and yet little scientific and technology information is applied in production. Traditionally, mum sausage is produced by utilizing natural occurring lactic acid bacteria (LAB), and it may cause the products with inconsistent qualities. Their production depends on the skill and experience of the meat manufacturers rather than technology. Hence, the specific characteristics and qualities of final products are mainly influenced by the raw materials source, the manufacturing techniques and the agro-ecosystem of the production area. Thus, the aim of this study was to improve the qualities and the shelf-life of mum sausages by a new method and also to develop desirable LAB starters in order to establish a more controllable processing. In experiment I, freshly-manufactured mum sausages were produced by two processing methods (process I: fermented and stored at 30°C for 14 days; process II: fermented at 30°C for three days, vacuum-packaged and stored at 4°C until day 28). Physiochemical, microbial, textural, and sensory properties of the sausages were analyzed. The results showed that dehydration was more extensive in process I samples, and resulted in lower moisture content and water activity than process II samples. Significant decreases in pH values and increases in lactic acid were observed in both samples at day 3. The total microflora and lactic acid bacteria counts increased rapidly during the fermentation and then decreased as Enterobacteriaceae counts decreased. Extensive dehydration resulted in tough textures and unacceptable sensory qualities for the process I samples. In conclusion, three days of fermentation, with vacuum-packaging, ripening and storage at 4°C, were possibly to produce mum sausages with better qualities and more extended shelf life. In experiment II, LAB were isolated from the sausages during manufacturing by two methods (method I: after stuffing, sausages were fermented and stored at 30°C for 14 days; method II: after stuffing, sausages were fermented at 30°C for three days, then were vacuum-packaged and stored at 4°C until day 28). The 16S rDNA of LAB isolate was amplified by polymerase chain reactions and digested with restriction enzymes. The results showed that Dde I presented the highest discrimination capacity. LAB were classified and further identified as Lactobacillus sakei, Lactobacillus plantarum, Leuconostoc mesenteroides, Lactobacillus brevis, Lactobacillus fermentum, Pediococcus pentosaceus, and Lactococcus lactis. During fermentation and storage, L. sakei and L. plantarum were dominant in both methods. For method II, the proportion of Ln. mesenteroides increased remarkably during post-ripening storage and became predominant similar to L. sakei. The identification of LAB in samples helps to select appropriate microorganisms as candidate starter cultures for future use. In experiment III, the addition of selected mixed starter culture (L. plantarum, L. sakei, and Lc. lactis) with NaNO2 (125 ppm) had a great potential to improve quality and safety of mum sausages, which showed a significant decrease in pH values, inhibiting the growth of Enterobacteriaceae, and suppressing the accumulation of TBARS and VBN. Also, it showed an ability to reduce nitrite content and revealed a higher redness values. Moreover, sausages produced with mixed starter culture and nitrite had the highest scores in most sensory attributes especially in flavor, color, and overall acceptance. Thus, the combination of several hurdles including vacuum-packaging, mixed starter culture and additive in the manufacture of mum product evidenced that can improve its qualities, safety and extend the shelf-life.
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Books on the topic "Thai sausage"

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Kring, Biró Shannon, ed. The Johnsonville big taste of sausage cookbook: More than 125 recipes for on and off the grill from America's #1 sausage maker. New York: Broadway Books, 2006.

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Petchsing, Urairatana. Thai-style fermented pork sausage (Nham): Parasitological and microbiological safety. 1986.

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Petchsing, Urairatana. Thai-style fermented pork sausage (Nham): Parasitological and microbiological safety. 1986.

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Brown, Heston. Amazing Sausage Recipes for You: Discover More Than 25 Exquisite Sausage Recipes. Independently Published, 2019.

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Riley, Neela. Sausage Recipes That Are Not Snacks Only!: Amazing Sausage Cookbook to Thrill Your Tummy!! Independently Published, 2022.

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The Sausage Cookbook Bible 500 Recipes For Grinding Spicing Cooking And Enjoying The Food That Links The World. Cider Mill Press, 2010.

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Nelson, Jessica. 365 Yummy Sausage Dinner Recipes: The Best Yummy Sausage Dinner Cookbook That Delights Your Taste Buds. Independently Published, 2020.

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That Perfect Batch: The Hows and Whys of Making Sausage and Jerky. Stoneydale Press, 1996.

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Sausage Dinner Recipes Cookbook: Quick and Easy Recipes to Boost Weight Loss That Anyone Can Cook. Independently Published, 2020.

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Williams, Erin S. Acute Fluid Resuscitation for Intussusception. Edited by Erin S. Williams, Olutoyin A. Olutoye, Catherine P. Seipel, and Titilopemi A. O. Aina. Oxford University Press, 2018. http://dx.doi.org/10.1093/med/9780190678333.003.0004.

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Intussusception, or telescoping of bowel, is an abdominal emergency. It is typically seen in children younger than 3 years of age with the highest incidence occurring at ages 5 to 9 months. It is paramount that this diagnosis be made as early as possible, within a 24-hour window, in order to prevent significant morbidity and mortality. Presenting signs and symptoms include but are not limited to abdominal pain, vomiting, diarrhea, and a palpable sausage shaped mass on abdominal exam. Given the potential for gastrointestinal fluid losses dehydration is a significant risk; thus it is important to be able to adequately replace fluids in a patient at risk for hypovolemia.
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Book chapters on the topic "Thai sausage"

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Sterne, Laurence. "CHAPTER V." In The Life and Opinions of Tristram Shandy, Gentleman. Oxford University Press, 2009. http://dx.doi.org/10.1093/owc/9780199532896.003.0294.

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As Tom's place, an' please your honour, was easy—and the weather warm—it put him upon thinking seriously of settling himself in the world; and as it fell out about that time, that a Jew who kept a sausage shop in the same street, had the...
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Sterne, Laurence. "CHAPTER VII." In The Life and Opinions of Tristram Shandy, Gentleman. Oxford University Press, 2009. http://dx.doi.org/10.1093/owc/9780199532896.003.0296.

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As Tom, an' please your honour, had no business at that time with the Moorish girl, he passed on into the room beyond to talk to the Jew's widow about love——and his pound of sausages; and being, as I have told your honour, an open,...
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"Pompees Chariot, Sausages and a Castle that Was No Good." In The Ostend Story, 163–72. BRILL, 2003. http://dx.doi.org/10.1163/9789004475243_015.

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Shoshan, Nitzan. "The Kebab and the Wurst." In The Management of Hate. Princeton University Press, 2016. http://dx.doi.org/10.23943/princeton/9780691171951.003.0003.

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This chapter examines how young right-wing extremists in Berlin articulate their relations to immigrants and ethnic alterity and how they negotiate layers of otherness in order to trace, in their own voices, their rendering of dominant imaginations of the social and political landscape. It explains how the rise of ethnicity and of a corresponding notion of culture as standard markers of difference has gone hand in hand with the public celebration of diversity, its active interpellation, and new modes of visualization that it has acquired in Berlin. It also shows how the resonances between ethnic otherness, urban landscape, and political contrasts come into sharp focus around food, noting that political subjectivity unfolds between the Wurst (sausage) as proper German nutrition and the Döner (kebab) as the seductive sensuality of otherness.
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Taverner, Charlie. "Street food." In Street Food, 47–64. Oxford University PressOxford, 2023. http://dx.doi.org/10.1093/oso/9780192846945.003.0004.

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Abstract This chapter considers the foods London street sellers sold and how they reached the city, before discussing their dietary significance. It deals, in turn, with the production, supply, and varieties of fruit and vegetables, milk, fish, and prepared dishes like pies, sausages, gingerbread, and ice cream—foods that tended to be perishable, seasonal, and produced within the metropolitan region. These early street foods have been neglected by historians, but were important supplements to the staples of beer, bread, and meat and contributed to a distinctive metropolitan diet.
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McMillan, John. "Four Spectres of Bioethics." In The Methods of Bioethics, 47–70. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780199603756.003.0004.

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Bioethics continues to be frustrated by dubious methodological habits and assumptions that it would be much better off without. This chapter describes four of the five methodological spectres that continue to frustrate bioethics. The first is the ‘moral mantra mistake’, which is the problematic way in which principles can be recited as if their mere utterance justified a moral position. The ‘tedious theory tendency’ refers to the assumption that moral theories are the route by which we can understand how we reason about ethics. Theoretically driven approaches to bioethics overdetermine the answer to an ethical question, so they are like a ‘sausage machine’ that converts a range of substances into a single output. Because of its interdisciplinary nature, there is a tendency for some disciplines to plead that their discipline is fact crucial for bioethics, and that idea is what I call ‘the snooty specialist spectre’.
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Santos, Bibiana Alves Dos, Alexandre José Cichoski, José Manuel Lorenzo, Alfredo Teixeira, Eva M. Santos, Néstor Sepúlveda, and Paulo Cezar Bastianello Campagnol. "Check-all-that-apply method to develop low-sodium sausages: A case study." In Sensory Analysis for the Development of Meat Products, 121–35. Elsevier, 2022. http://dx.doi.org/10.1016/b978-0-12-822832-6.00008-4.

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Carayannis, Tatiana, and Thomas G. Weiss. "The UN’s Knowledge Economy." In The "Third" United Nations, 94–119. Oxford University Press, 2021. http://dx.doi.org/10.1093/oso/9780198855859.003.0005.

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This chapter spells out the various ways that the world organization’s intergovernmental machinery requires outside inputs as part of making UN policy sausages. A cottage industry of outside experts—think tankers, consultants, and university faculty members—greases the gears of the UN’s messy process with substantive inputs. The ways that ideas matter, and how they influence state decision-making, are essential. Among the cases are the International Peace Institute (IPI), the International Crisis Group (ICG), the DC-based Stimson Center, the Security Council Report, UN University, the Conflict Prevention and Peace Forum (CPPF) at the US-based Social Science Research Council, the Centre for Humanitarian Dialogue, and the Small Arms Survey. These intellectual entry points—primarily based in the global North but increasingly with wider participation from individuals and institutions worldwide—have helped shape the UN’s framing of international peace and security, human rights and humanitarian action, and sustainable development
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Kiddey, Rachael. "Homelessness in a Global Historical Context." In Homeless Heritage. Oxford University Press, 2017. http://dx.doi.org/10.1093/oso/9780198746867.003.0008.

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One afternoon in late summer of 2010 I was walking home from the shops when I bumped into Punk Paul. ‘Hungry?’ He joked in his thick West Yorkshire accent, gesturing to my bags full of bread, salad, sausages, and wine. ‘I’m having a BBQ at my flat with some friends. Do you want to come?’ Paul eagerly took a few bags from me and we began to the short walk up the hill to where I lived in Bristol. By then I had known him for almost two and a half years. We trusted one another. As we entered the flat, we were first greeted by my dogs, Joey and Pea. Both dogs wagged cheerfully before diving nose first into the bags that we were carrying. ‘Get out of there!’ Paul said gently to the dogs. They knew him from fieldwork. As I started to unpack the shopping, Paul sat cross-legged on the floor, stroking the dogs so that they settled down beside him. ‘Are you any good at making burgers?’ I asked Paul, slapping beef mince and onions onto the kitchen worktop. ‘Can I put some music on? I can’t work wi’out music,’ he said. I tossed him my phone. ‘What the fuck am I supposed to do wi’ that?’ ‘It has music on it!’ I laughed, taking back the phone and flicking to the music library. I gave it to Paul so that he could choose what we listened to and we spent the next hour or so chopping vegetables, dressing leaves and making burgers to Nobody’s Heroes by Stiff Little Fingers. Friends arrived, we barbecued, and, as it got later, one friend put her little girl to sleep in my bed. Paul came to the door of the bedroom where I was reading the little girl a story. ‘Marmite!’ I heard him say my name in a loud whisper. ‘Thanks for your hospitality mate but I’ve got to get going now.’ I went to the door. ‘Everything OK, Paul?’
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Molendijk, Arie L. "Historical-Critical Analysis of the Bible and the Rise of Science of Religion." In Protestant Theology and Modernity in the Nineteenth-Century Netherlands, 155–78. Oxford University Press, 2021. http://dx.doi.org/10.1093/oso/9780192898029.003.0010.

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The main intellectual developments discussed in this chapter are the rise of the historical-critical study of the Bible and the science of religion in the Netherlands in the second half of the nineteenth century. Both developments concern the historization of the field of theology itself, the use of historical and comparative methods to study religions. The influence of the natural sciences and Darwinism on theology was not particularly strong in the Netherlands. The first section addresses the ground-breaking work of the Old Testament scholar Abraham Kuenen, especially in relation to the publications of Julius Wellhausen and William Robertson Smith. The second section is devoted to the Dutch Radical School, which emerged at the end of the nineteenth century. The third section focuses on the new 1876 Higher Education Act, which introduced history of religions and philosophy of religion (often considered to be the two main branches of the ‘science of religion’) as part of the theological curriculum. The fourth section briefly introduces the work of two Dutch ‘pioneers’ of the science of religion and their views on theology in relation to it. Cornelis Petrus Tiele originally hoped for a complete transformation of theology into a science of religion that could fulfil the tasks of theology in a scholarly fashion, whereas Pierre Daniël Chantepie de la Saussaye aimed at a new phenomenology of religion that would remodel the study of religion, including Christianity.
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Conference papers on the topic "Thai sausage"

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Paukatong, Kwantawee V., and Sukun Kunawasen. "The Hazard Analysis and Critical Control Points (HACCP) Generic Model for the Production of Thai Fermented Pork Sausage (Nham)." In Third International Symposium on the Epidemiology and Control of Salmonella in Pork. Iowa State University, Digital Press, 2001. http://dx.doi.org/10.31274/safepork-180809-1061.

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Öztürk, Burcu, Aslı Zungur-Bastıoğlu, Meltem Serdaroğlu, and Berker Nacak. "Quality changes of sucuks produced with turkey meat and olive oil during fermentation and ripening." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7966.

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In this study, it was aimed to determine the effects of partial replacement of beef fat with olive oil on quality changes of fermented turkey sausages (sucuk) during processing. Three formulations were prepared by using the lipid phase as 100% beef fat (control), 85% beef fat+15% olive oil and 70% beef fat+30% olive oil. Total moisture, pH, acidity, water activity (aw) and peroxide values were analyzed in sausage dough, at the end of the fermentation and at the end of ripening. The production steps significantly affected moisture decrease in samples, pH and aw values were decreased and acidity was increased in all samples during production. Peroxide value of the samples increased during processing steps and the samples with olive oil had higher peroxide values compared to control. The results showed that during processing steps of fermented turkey sausages, considerable changes could occur depending on lipid type. Keywords: sucuk, fermented sausage, dry fermentation, fat replacement, olive oil, turkey meat
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Myshalova, O., I. S. Dmitrienko, and D. A. Roslikov. "APPLICATION OF EGGSHELL MINERAL CONCENTRATE FOR BOILED SAUSAGES." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-91.

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Theoretically and experimentally, the possibility of using an eggshell mineral concentrate the production of boiled sausage products in an amount of no more than 1% has been substantiated. The formulation and technology of production of boiled sausages enriched with calcium and magnesium have been developed
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Barretto, Andrea Carla Da Silva, Camila Vespucio Bis Souza, Marise Rodrigues Pollonio, and Ana Lúcia Barretto Penna. "Influence of fat level reduction in the drying of Italian salami." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7533.

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The aim of this study was to evaluate the influence of fat reduction in the drying process of Italian salami. Two Italian salami formulations: HFS (High Fat Sausage) with 20g/100g of pork back fat and LFS (Low Fat Sausage) with 11.2g/100g of pork back fat were analyzed as water activity, weight loss, proximate composition and pH. The evaluation times were 0, 3, 7, 10 and 13 days of drying.The reduction of more than 25% in the fat content of Italian salami affected the weight loss in the drying process, but did not affect the moisture, pH and water activity.Keywords: Low-fat; fermented sausage; weight loss; healthier meat products; ripening time.
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Borodaenko, N. V., G. M. Polyansky, and I. Y. Mekhantseva. "SUBSTANTIATION OF THE EFFECTIVENESS OF THE ADDITION OF SESAME SEEDS AND PRODUCTS OF ITS PROCESSING TO THE QUANTITY OF BASS MINCE." In INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION. DSTU-Print, 2020. http://dx.doi.org/10.23947/itno.2020.475-480.

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The properties of sesame and sesame flour (cake), as an additive in minced sausage in order to improve its functional properties and as substitutes for lean meat, are highlighted and considered. It was found that the use of sesame flour as an unconventional plant additive in sausage minced meat is more advantageous than an additive in the form of sesame seeds. In addition, then it finds additional use of secondary raw materials after cold pressing in the production of sesame oil
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Wang, Yixiang, Bin Li, Shilin Liu, Xiaogang Luo, Xingzhong Zhang, and Yan Li. "Pickering emulsions stabilized by soybean protein isolate/cellulose nanofibrils: Influence of pH." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/zksv4215.

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Emulsions including Pickering emulsions and nanoemulsions have enormous application potential for inhibiting lipid oxidation. Polysaccharides like κ-carrageenan can improve the gel-like behavior of protein-stabilized Pickering emulsions. Tea water-insoluble proteins and κ-carrageenan can be used for preparing fish oil-in-water Pickering emulsions and fish oil gels. The characteristics of Pickering emulsions and fish oil gels at different proportion of tea water-insoluble proteins and κ-carrageenan were analyzed by high-speed homogenization assisted with ultrasonic treatment. The physicochemical analysis and secondary structure of mixtures showed that the turbidity reduced, particle size unchanged except that of mixtures at 80:20 and zeta potential was unaltered with the addition of κ-carrageenan; meanwhile, the secondary structure of mixtures changed due to the addition of κ-carrageenan. The viscoelastic behavior enhanced compared with that stabilized by tea water-insoluble proteins only. Fish oil gels using mixture-stabilized PEs as a template had a solid-like behavior with a storage modulus of approximately 200 kPa. Besides, the effects of tocopherol nanoemulsions on lipid oxidation of fish sausages were assessed during 16-day storage at 4 °C. Nanoemulsions including 250 and 500 mg/kg tocopherol improved fish sausages’ quality during cold storage and effectively inhibited lipid oxidation due to low peroxide value and high polyunsaturated fatty acid content. The droplet diameter of nanoemulsions including tocopherol stored at 4 °C for 16 days was below 500 nm. The small droplets with even distribution, and high stability of tocopherol nanoemulsions might explain the potential mechanism of inhibiting lipid oxidation in fish sausages. Interestingly, nanoemulsions encapsulated with 250 mg/kg tocopherol were effective to delay the lipid oxidation and improve fish sausages quality during cold storage. These findings will be useful for developing new edible hydrocolloid systems such as Pickering emulsions and nanoemulsions to inhibit lipid oxidation in aquatic products and broaden the application of emulsions in food industry.
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Yang, Hongshun, Xiao Feng, and Zhongyang Ren. "Developing Pickering and nanoemulsions for inhibiting lipid oxidation of aquatic food products." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/vcyj7544.

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Emulsions including Pickering emulsions and nanoemulsions have enormous application potential for inhibiting lipid oxidation. Polysaccharides like κ-carrageenan can improve the gel-like behavior of protein-stabilized Pickering emulsions. Tea water-insoluble proteins and κ-carrageenan can be used for preparing fish oil-in-water Pickering emulsions and fish oil gels. The characteristics of Pickering emulsions and fish oil gels at different proportion of tea water-insoluble proteins and κ-carrageenan were analyzed by high-speed homogenization assisted with ultrasonic treatment. The physicochemical analysis and secondary structure of mixtures showed that the turbidity reduced, particle size unchanged except that of mixtures at 80:20 and zeta potential was unaltered with the addition of κ-carrageenan; meanwhile, the secondary structure of mixtures changed due to the addition of κ-carrageenan. The viscoelastic behavior enhanced compared with that stabilized by tea water-insoluble proteins only. Fish oil gels using mixture-stabilized PEs as a template had a solid-like behavior with a storage modulus of approximately 200 kPa. Besides, the effects of tocopherol nanoemulsions on lipid oxidation of fish sausages were assessed during 16-day storage at 4€¯°C. Nanoemulsions including 250 and 500€¯mg/kg tocopherol improved fish sausages' quality during cold storage and effectively inhibited lipid oxidation due to low peroxide value and high polyunsaturated fatty acid content. The droplet diameter of nanoemulsions including tocopherol stored at 4€¯°C for 16 days was below 500€¯nm. The small droplets with even distribution, and high stability of tocopherol nanoemulsions might explain the potential mechanism of inhibiting lipid oxidation in fish sausages. Interestingly, nanoemulsions encapsulated with 250€¯mg/kg tocopherol were effective to delay the lipid oxidation and improve fish sausages quality during cold storage. These findings will be useful for developing new edible hydrocolloid systems such as Pickering emulsions and nanoemulsions to inhibit lipid oxidation in aquatic products and broaden the application of emulsions in food industry.
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Stajic, Slavisa, and Dusan Zivkovic. "HEMIJSKI SASTAV I SENZORNA SVOJSTVA FRANKFURTERA SA BILJNIM ULJIMA." In XXVI savetovanje o biotehnologiji sa međunarodnim učešćem. University of Kragujevac, Faculty of Agronomy, 2021. http://dx.doi.org/10.46793/sbt26.467s.

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Emulsified sausages (e.g. frankfurters, mortadella) are well-known and widely consumed meat products. The aim of this experiment was to examine the impact of the substitution of various proportions of fatty tissue (20%, 60% and 100%) with emulsions (with soy protein isolate) of grapeseed and pumpkin seed oil on the chemical composition and sensory characteristics of frankfurters. We determined that the higher share of plant oils in the mixture led to a progressive increase in the moisture and protein contents, whereas the fat content decreased. The type and amount of oil in the batches had a significant impact on sensory evaluation results, with pumpkin seed oil having a more pronounced impact – frankfurters where 100% of the fatty tissue was substituted with pumpkin seed oil emulsion were unacceptable for consumers.
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Sitanggang, Hendra Dhermawan, and Ummi Kalsum. "The Pattern of Snack And Beverage Concumption for Suku Anak Dalam (Sad) Children in The Trans Social Area of Nyogan Village, Muaro Jambi, Jambi Province." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.02.21.

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Background: Consumption of street food in school has an impact on children’s health, especially their nutritional status. Children in the Anak Dalam Tribe (SAD) are mostly malnourished and short. The remote indigenous community (Suku Anak Dalam) in Nyogan Village has undergone a social transition for 15 years since being granted permanent settlement by the Government. Many changes have occurred as well as consumption patterns. This study aims to determine the pattern of consumption of street food and beverages in schools for SAD children in Nyogan Village. Subjects and Method: This was a qualitative study with a phenomenological design conducted in Nyogan Village, Muaro Jambi Regency. Several information was selected for this study included: children, parents, community leaders or traditional leaders, school principals, teachers, neighbourhood leader, village heads, village midwives and public health center officer. The inclusion criteria were consumption pattern of food and drink snacks for SAD children at school. The data were collected by in-depth interview and analyzed using Miles and Hubberman’s model. Results: Children with SAD who go to elementary school in trans social areas in Nyogan Village like food and drink snacks. The most commonly consumed snack foods are sausages, sticky and grilled meatballs, thousand fried rice, candy, rice cake. At the same time, the most widely consumed snack drinks are present ice, juice jacket, glass tea, okky jelly drink, and ice cream. The reason is that only these types of food and beverages are available and cheap. SAD children in Nyogan Village rarely eat local snacks, such as fried sweet potatoes, that used to be consumed. There are concerns regarding the safety of snack foods and drinks suspected of having “chemical content” that is harmful to children health in these snacks. The cleanliness of the place of snacks and personal hygiene of food handlers are factors related to food and beverage snacks’ health. The Health Officer or public health center never conducts counseling on snack foods’ safety and is not regularly supervised. Conclusion: The consumption pattern of food and drink snacks for children with SAD in trans-social areas has changed. They consume snacks that are sold around the school. However, these foods and drinks are not guaranteed safety. Education and supervision are needed for food vendors or handlers in schools so that SAD children improve their health. Keywords: Consumption patterns, school snacks, children’s health, Suku Anak Dalam, qualitative Correspondence: Hendra Dhermawan Sitanggang. Program Studi Ilmu Kesehatan Masyarakat, Universitas Jambi. Jalan Tri Brata, Km 11 Kampus Unja Pondok Meja Mestong, Kab. Muaro Jambi. Email: hendrasitanggang@unja.ac.id. Mobile: 081361918000. DOI: https://doi.org/10.26911/the7thicph.02.21
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Reports on the topic "Thai sausage"

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Semaan, Dima, and Linda Scobie. Feasibility study for in vitro analysis of infectious foodborne HEV. Food Standards Agency, September 2022. http://dx.doi.org/10.46756/sci.fsa.wfa626.

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Hepatitis E virus (HEV) is a member of the Hepeviridae family capable of infecting humans producing a range of symptoms from mild disease to kidney failure. Epidemiological evidence suggests that hepatitis E genotype III and IV cases may be associated with the consumption of undercooked pork meat, offal and processed products such as sausages [1]. A study carried out by the Animal Health and Veterinary Laboratories Agency (AHVLA), found hepatitis E virus contamination in the UK pork production chain and that 10% of a small sample of retail pork sausages were contaminated with the virus [2]. Furthermore, studies have confirmed the presence of HEV in the food chain and the foodborne transmission of Hepatitis E virus to humans [reviewed in 5]. Likewise, Scottish shellfish at retail [6] have also been found positive for HEV viral nucleic acid and some preliminary studies indicate that the virus is also detectable in soft fruits (L Scobie; unpublished data). There are current misunderstandings in what this data represents, and these studies have raised further questions concerning the infectivity of the virus, the processing of these foods by industry and the cooking and/or preparation by caterers and consumers. There are significant gaps in the knowledge around viral infectivity, in particular the nature of the preparation of food matrices to isolate the virus, and also with respect to a consistent and suitable assay for confirming infectivity [1,3]. Currently, there is no suitable test for infectivity, and, in addition, we have no knowledge if specific food items would be detrimental to cells when assessing the presence of infectious virus in vitro. The FSA finalised a comprehensive critical review on the approaches to assess the infectivity of the HEV virus which is published [3] recommending that a cell culture based method should be developed for use with food. In order to proceed with the development of an infectivity culture method, there is a requirement to assess if food matrices are detrimental to cell culture cell survival. Other issues that may have affected the ability to develop a consistent method are the length of time the virally contaminated sample is exposed to the cells and the concentration of the virus present. In most cases, the sample is only exposed to the cells for around 1 hour and it has been shown that if the concentration is less that 1x103 copies then infection is not established [3,5,10,11].
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