title: A new cause of spoilage in goose sausages.
abstract: The aim of this work was to determine the microorganisms present and to investigate their metabolites that cause spoilage of many goose sausages produced in Friuli, a northeast region of Italy. The defect was observed by sensorial analysis using the "needle probing" technique; the spoiled sausages were unsafe and not marketable. Despite the addition of starter, the microorganisms, particularly enterococci and Enterobacteriaceae, grew during ripening and produced a large amount of biogenic amines; therefore, these sausages represented a risk to consumers. The production of those compounds was confirmed in vitro. Furthermore, a second cause of spoilage was attributed to moulds that grew during ripening; the fungi grew between the meat and casing, producing a large amount of total volatile nitrogen, and consequently an ammonia smell was present either in the ripening area or in the sausages. This is the first description of this type of defect in goose sausages.
authors.affiliation: Department of Food Science, Università degli Studi di Udine, Via Sondrio 2/a, 33100 Udine, Italy.
authors.forename: Lucilla
authors.initials: L
authors.lastname: Iacumin
authors.affiliation: Department of Food Science, Università degli Studi di Udine, Via Sondrio 2/a, 33100 Udine, Italy.
authors.forename: Marisa
authors.initials: M
authors.lastname: Manzano
authors.affiliation: Department of Veterinary Science and Public Health, Università degli Studi di Milano, Via Celoria 10, 20121 Milano, Italy.
authors.forename: Sara
authors.initials: S
authors.lastname: Panseri
authors.affiliation: Department of Veterinary Science and Public Health, Università degli Studi di Milano, Via Celoria 10, 20121 Milano, Italy.
authors.forename: Luca
authors.initials: L
authors.lastname: Chiesa
authors.affiliation: Department of Food Science, Università degli Studi di Udine, Via Sondrio 2/a, 33100 Udine, Italy. Electronic address: giuseppe.comi@uniud.it.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Comi
mesh_terms: D000818:Animals; D001679:Biogenic Amines / Q000032:analysis / Q000378:metabolism*; D002103:Cadaverine / Q000378:metabolism; D015169:Colony Count, Microbial; D004755:Enterobacteriaceae / Q000254:growth & development / Q000378:metabolism*; D016983:Enterococcus / Q000254:growth & development / Q000378:metabolism*; D005285:Fermentation; D005516:Food Microbiology; D059022:Food Safety; D005658:Fungi / Q000254:growth & development / Q000378:metabolism*; D005777:Geese; D006632:Histamine / Q000378:metabolism; D007558:Italy; D008461:Meat Products / Q000382:microbiology*; D009584:Nitrogen / Q000378:metabolism
chemical_list: D001679:Biogenic Amines; D006632:Histamine; D002103:Cadaverine; D009584:Nitrogen