Rum — Ingredient · Foodgeist

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Rum — Ingredient · Foodgeist

Safety thresholds

Salmonella spp. → increases in population → in the rumen and faeces of cattle

condition: longer period between leaving the farm and slaughtertreatment: feeding once during this period

“The salmonellae population in the rumen and faeces of cattle at slaughter depended on the previous treatment of the animal. The percentage of animals with salmonellae in the rumen was greater the longer the period between leaving the farm and slaughter; feeding once during this period increased the incidence and numbers of salmonellae in the rumen and at least the incidence in the faeces.”

conjugated linoleic acid (CLA) → increased → serum alanine aminotransferase (ALT) activity

“Serum alanine aminotransferase (ALT) activity was higher in the high CLA group than in the placebo group after 12 weeks and was higher than at the baseline in both CLA groups.”

conjugated linoleic acid (CLA) → did not significantly affect → serum aspartate aminotransferase (AST) activity

“Serum aspartate aminotransferase (AST) activity did not differ significantly between the groups at 12 weeks, but in the high CLA group it was slightly increased from the baseline.”

Lactobacillus plantarum Tensia → susceptible to → 8 antibiotics

“The strain L. plantarum Tensia was susceptible to all tested antibiotics”

Lactobacillus plantarum Tensia → did not produce → potentially harmful biogenic amines

amines: histamine or cadaverine

“Lactobacillus plantarum Tensia did not produce potentially harmful biogenic amines, such as histamine or cadaverine.”

Lactobacillus plantarum Tensia → did not possess → tetracycline resistance-determining genes tet(L), tet(S) and tet(O)

“The strain L. plantarum Tensia did not possess the tetracycline resistance-determining genes tet(L), tet(S) and tet(O), nor did it contain the integron (Int1) gene.”

bacteriocin produced by Lactobacillus plantarum lp 31 strain → has potential applications as → a biopreservative to prevent the growth of food-borne pathogens and food spoilage bacteria

“In view of the interesting inhibitory spectrum of this bacteriocin and because of its good technological properties (resistance to heat and activity at acidic pH), this bacteriocin has potential applications as a biopreservative to prevent the growth of food-borne pathogens and food spoilage bacteria in certain food products.”

Lactobacillus plantarum 29 → inhibits → Penicillium spp.

temperature: 4 °C

“Lb. plantarum 29 showed the ability to hold not only the growth of Penicillium isolated from truffles, but also that of P. digitatum DSM 2750, a green mold involved in the spoilage of truffles.”

Salmonella pullorum → was found in → 3.3% samples

“Salmonella (S.) pullorum in 3.3% samples”

vitamin A → increases → serum retinol concentrations

dose: 200,000 to 300,000 IUduration: 1 to 3 weeks to peak, many months to normalize

“Each patient had taken an estimated 200,000 to 300,000 IU of vitamin A. Their circulating vitamin A (retinol and retinyl palmitate) concentrations were monitored over a 6-month period. There were no clinical or biochemical complications noted. However, there were marked increases in both retinol and retinyl palmitate concentrations above age-related reference ranges. In particular, it took 1 to 3 weeks for the serum retinol concentrations to peak and many months for them to normalize.”