- 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