Book Index
A Disclaimer: This material is protected by copyright law. Unauthorized reproduction, distribution, or modification of this material is strictly prohibited. Certain images, text, and other content used on this site may be copyrighted by their respective owners.
- GENERAL INTRODUCTION
- PUBLIC HEALTH
- Introduction
- Microbiological investigation of natural casings – 1990 | 1994
- Study on emerging pathogens in natural sausage casing – 2000
- A survey of dry-salted natural casings for the presence of Salmonella spp., Listeria monocytogenes and sulphite-reducing Clostridium spores – 2005
- Antimicrobial properties of salt (NaCl) used for the preservation of natural sausage casings – 2006
- Reduction of Clostridium sporogenes spore outgrowth in natural sausage casings using nisin – 2011
- Bacterial spores on natural casings and means of control or elimination – 2011
- Establishing safe thresholds for spore formers in the casings industry – 2013
- Quality management of Halophilic bacteria in casings – 2017
- Validation of a high-throughput sausage casing model for the assessment of bacterial inactivation affected by salt concentration, pH, and temperature – 2019
- ANIMAL HEALTH
- Introduction
- Presence of foot-and-mouth disease virus in organs of infected sheep (Nachweis von Maul- und Klauenseuche-Virus in Organen krank geschlachteter Schafe – 1974
- Removal of foot-and-mouth disease virus infectivity in salted natural sausage casings by minor adaptation of standardized industrial procedures – 2007
- Inactivation of classical swine fever virus in porcine casing preserved in salt – 2008
- Virus inactivation by salt (NaCl) and phosphate supplemented salt in a 3D collagen matrix model for natural sausage casings – 2011
- Inactivation of foot-and-mouth disease virus in various bovine tissues used for the production of natural sausage casings – 2012
- Opinion on animal health risk mitigation treatments as regards imports of animal casings – 2012
- Salt inactivation of classical swine fever virus and African swine fever virus in porcine intestines confirms the existing in vitro casings model – 2019
- Intestinal viral loads and inactivation kinetics of livestock viruses relevant for natural casing production: A systematic review and meta-analysis – 2021
- Determination of intestinal viral loads and distribution of bovine viral diarrhea virus, classical swine fever virus, and peste des petits ruminants virus: A pilot study – 2021
- SHELF LIFE & NUTRITIONAL VALUE OF CASINGS
- TECHNOLOGICAL STUDIES
- Introduction
- Effects of initial mild curing, with additives, of hog and sheep sausage casings on their microbial quality and mechanical properties after storage at difference temperatures –1999
- Effect of different curing treatments on the usability of beef, hog and sheep casing –2003
- Residues of curing agents in natural sausage casings previously subjected to anti-viral treatments - Hog and sheep casings treated with either lactic acid, citric acid or orthophosphates – 2003
- Effect of trisodium phosphate on slip and textural properties of hog and sheep natural sausage casings – 2005
- Biochemical and microbiological changes in natural hog casings treated with ozone –2008
- Phosphate analysis of natural sausage casings preserved in brines with phosphate additives as inactivating agent – Method validation – 2009
- SUBSTANCES AND RESIDUES IN CASINGS
- Introduction
- Substances and residues in natural sausage casings – 2000
- A simulation model for the prediction of tissue: plasma partition coefficients for drug residues in natural casing – 2010
- BSE / TSE RESEARCH
- Introduction
- Natural sausage casings and the BSE / TSE risk
- Assessment of the risk of exposure to the BSE agent through the use of natural sausage casings – 2002
- Note on the weight of intestine in small ruminants and expected risk reduction – 2002
- Risk assessment of the use of sheep natural casings and legs of lamb – 2002
- Comparative histological studies of mechanically versus manually processed sheep intestines used to make natural sausage casings – 2004
- Histology of bovine natural casings – 1998
- Quantitative histological analysis of bovine small intestines before and after processing into natural sausage casings – 2008
- Opinion on quantitative histological studies and the re-assessment of the BSE related risk of bovine intestines after processing into natural sausage casings – 2007
- TSE risk assessment for use of bovine casings – 2008
- Scientific Opinion on BSE risk in bovine intestines – 2009
- Experimental bovine spongiform encephalopathy: detection of PrPSc in the small intestine relative to exposure dose and age – 2011
- Scientific Opinion on a review of the BSE-related risk in bovine intestines – 2011
- Scientific Opinion on BSE risk in bovine intestines and mesentery – 2014
- HACCP principles in the production of casings
- ANNEX I | CASINGS AND THEIR ANATOMICAL DESCRIPTION
- ANNEX II | EU – CRAFT - PROJECT
- Improved treatment of natural sausage casings for quality improvement in automated stuffing processes – 1994
- Inventory part – histology and microbiology of hog and sheep casings – 1994
- ANNEX III | PHOSPHATE SUPPLEMENTED SALT TREATMENT
- Introduction
- Treatment protocol – method description
- Description of phosphates (E 339)
- Treatment verification – method description
- EU approval as food additive
- ANNEX IV | ROAD MAP
- The Roadmap: Consumer safety of natural sausage casings
- The Roadmap 2: Safety and quality of natural casings
- ANNEX V | PhD thesis
- REFERENCES