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Microbiological evaluation of seaweed-enriched meatballs as a strategy to enhance iodine intake

2025-10-28Documento de conferência Acesso restrito
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dc.contributor.authorRodrigues, Ana Gomes
dc.contributor.authorMorgado, Cátia
dc.contributor.authorSilva, Mafalda A.
dc.contributor.authorCosta, Gilberto
dc.contributor.authorBrandão, Carlos
dc.contributor.authorCosta, Helena Soares
dc.contributor.authorAlbuquerque, Tânia G.
dc.date.accessioned2026-02-13T10:29:19Z
dc.date.available2026-02-13T10:29:19Z
dc.date.issued2025-10-28
dc.description.abstractIntroduction: Iodine deficiency continues to affect populations globally, and seaweeds have emerged as natural, sustainable sources of this essential micronutrient. Their incorporation into conventional food products, such as meatballs, represents a promising strategy to develop functional foods with enhanced nutritional profiles. Objectives: To develop a functional food product, meatballs were enriched with edible seaweeds (Undaria pinnatifida and Himanthalia elongata), aimed at improving iodine intake and to assess their microbiological quality according to current food safety standards. Methodology: Six meatball samples were prepared: two control samples without seaweed (sautéed and oven-baked) and four seaweed-enriched samples using both preparation methods. Microbiological analysis was conducted following the guidelines from the Portuguese National Institute of Health (INSA, 2019) and Regulation (EC) No 2073/2005. The parameters evaluated included Listeria spp., Listeria monocytogenes, Pseudomonas spp., Staphylococcus aureus, Bacillus cereus, moulds, yeasts, Enterobacteriaceae, total viable counts, Escherichia coli, and Clostridium perfringens. Results: Most samples were microbiologically satisfactory. However, all tested samples showed unsatisfactory results for Listeria monocytogenes, which may indicate environmental or crosscontamination, inadequate surface sanitation, or handling deficiencies. Additionally, the sautéed Himanthalia elongata sample presented an unsatisfactory total viable count (8.9×10⁴ cfu/g), potentially due to poor raw material quality, thermal processing failure, or cold chain disruption. Conclusions: Although seaweed incorporation can enhance the nutritional profile of meat-based products, these findings highlight the need for strict hygienic measures during formulation and processing. Corrective actions are essential to mitigate microbial risks and ensure product safety without compromising functional benefits.eng
dc.identifier.urihttp://hdl.handle.net/10400.18/10924
dc.language.isoeng
dc.peerreviewedyes
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectSeaweeds
dc.subjectMeatballs
dc.subjectFunctional Foods
dc.subjectIodine Intake
dc.subjectSegurança Alimentar
dc.titleMicrobiological evaluation of seaweed-enriched meatballs as a strategy to enhance iodine intakeeng
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferenceDate2025-10-28
oaire.citation.conferencePlaceOnline
oaire.citation.title6th International Electronic Conference on Foods, 28-30 october 2025
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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