Journal articles: 'Food preservation/microbiology'

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YANO, Nobuhiro. "Predictive Microbiology and Food Preservation." food preservation science 23, no. 1 (1997): 41–49. http://dx.doi.org/10.5891/jafps.23.41.

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YANO, Nobuhiro. "Predictive Microbiology and Food Preservation." food preservation science 23, no. 2 (1997): 97–106. http://dx.doi.org/10.5891/jafps.23.97.

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Knøchel, Susanne, and Grahame Gould. "Preservation microbiology and safety: Quo vadis?" Trends in Food Science & Technology 6, no. 4 (April 1995): 127–31. http://dx.doi.org/10.1016/s0924-2244(00)88996-7.

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Gould, G. W. "Ecosystem approaches to food preservation." Journal of Applied Bacteriology 73 (December 1992): 58s—68s. http://dx.doi.org/10.1111/j.1365-2672.1992.tb03625.x.

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Khan, Haider, Steve Flint, and Pak-Lam Yu. "Enterocins in food preservation." International Journal of Food Microbiology 141, no. 1-2 (June 30, 2010): 1–10. http://dx.doi.org/10.1016/j.ijfoodmicro.2010.03.005.

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Gondal, Aqarab Husnain, Qammar Farooq, Irfan Hussain, and Muhammad Danish Toor. "Role of Microbes in Plant Growth and Food Preservation." Agrinula : Jurnal Agroteknologi dan Perkebunan 4, no. 2 (June 17, 2021): 106–21. http://dx.doi.org/10.36490/agri.v4i2.158.

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Introduction: Microbes perform better functions for agricultural production by promoting various direct and indirect mechanisms in soil and plants. If agricultural development is to satisfy the needs of an increasing global population, a deeper understanding of soil microbiology is needed. Furthermore, microbial biota such as yeast, bacteria etc., plays a significant role in food preservation by various mechanisms. Review results: Despite their pathogenicity, microbes play a substantial role in dispensing an assortment of fermented drinks and foods in the food industry and home. Probiotics, fermented foods and alcoholic beverages are flattering extra popular due to their health benefits and flavour. Furthermore, they increase the yield and growth of plants by improving mineral availability to the plants and by another mechanism. Review implementation: This present review also discusses the various organisms used in the agricultural processing of beverages and food and the benefits of using the following microbes in the beverage and food industry.

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Skandamis, Panagiotis N., and George-John E. Nychas. "Quorum Sensing in the Context of Food Microbiology." Applied and Environmental Microbiology 78, no. 16 (June 15, 2012): 5473–82. http://dx.doi.org/10.1128/aem.00468-12.

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ABSTRACTFood spoilage may be defined as a process that renders a product undesirable or unacceptable for consumption and is the outcome of the biochemical activity of a microbial community that eventually dominates according to the prevailing ecological determinants. Although limited information are reported, this activity has been attributed to quorum sensing (QS). Consequently, the potential role of cell-to-cell communication in food spoilage and food safety should be more extensively elucidated. Such information would be helpful in designing approaches for manipulating these communication systems, thereby reducing or preventing, for instance, spoilage reactions or even controlling the expression of virulence factors. Due to the many reports in the literature on the fundamental features of QS, e.g., chemistry and definitions of QS compounds, in this minireview, we only allude to the types and chemistry of QS signaling moleculesper seand to the (bioassay-based) methods of their detection and quantification, avoiding extensive documentation. Conversely, we attempt to provide insights into (i) the role of QS in food spoilage, (ii) the factors that may quench the activity of QS in foods and review the potential QS inhibitors that might “mislead” the bacterial coordination of spoilage activities and thus may be used as biopreservatives, and (iii) the future experimental approaches that need to be undertaken in order to explore the “gray” or “black” areas of QS, increase our understanding of how QS affects microbial behavior in foods, and assist in finding answers as to how we can exploit QS for the benefit of food preservation and food safety.

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Sofos, John N. "Current microbiological considerations in food preservation." International Journal of Food Microbiology 19, no. 2 (July 1993): 87–108. http://dx.doi.org/10.1016/0168-1605(93)90176-h.

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Lado, Beatrice H., and Ahmed E. Yousef. "Alternative food-preservation technologies: efficacy and mechanisms." Microbes and Infection 4, no. 4 (April 2002): 433–40. http://dx.doi.org/10.1016/s1286-4579(02)01557-5.

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Cleveland, Jennifer, Thomas J. Montville, Ingolf F. Nes, and Michael L. Chikindas. "Bacteriocins: safe, natural antimicrobials for food preservation." International Journal of Food Microbiology 71, no. 1 (December 2001): 1–20. http://dx.doi.org/10.1016/s0168-1605(01)00560-8.

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Gibbs, P. A. "Novel uses for lactic acid fermentation in food preservation." Journal of Applied Bacteriology 63 (December 1987): 51s—58s. http://dx.doi.org/10.1111/j.1365-2672.1987.tb03611.x.

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PFLUG, I. J. "Endpoint of a Preservation Process1." Journal of Food Protection 50, no. 4 (April 1, 1987): 347–51. http://dx.doi.org/10.4315/0362-028x-50.4.347.

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In this report a case is made for food microbiologists to define or locate the endpoint of a preservation process using a numerical specification rather than descriptive terms. Examples of numerical specifications are presented. It is recommended that the specification be on the basis of one unit where the endpoint specification is the probability of a nonsterile unit (PNSU). Procedures for experimentally establishing or verifying the preservation process necessary to produce the endpoint specification are described.

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REDONDO-BLANCO, SAÚL, JAVIER FERNÁNDEZ, SARA LÓPEZ-IBÁÑEZ, ELISA M. MIGUÉLEZ, CLAUDIO J. VILLAR, and FELIPE LOMBÓ. "Plant Phytochemicals in Food Preservation: Antifungal Bioactivity: A Review." Journal of Food Protection 83, no. 1 (December 20, 2019): 163–71. http://dx.doi.org/10.4315/0362-028x.jfp-19-163.

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ABSTRACT Synthetic food additives generate a negative perception in consumers. This fact generates an important pressure on food manufacturers, searching for safer natural alternatives. Phytochemicals (such as polyphenols and thiols) and plant essential oils (terpenoids) possess antimicrobial activities that are able to prevent food spoilage due to fungi (e.g., Aspergillus, Penicillium) and intoxications (due to mycotoxins), both of which are important economic and health problems worldwide. This review summarizes industrially interesting antifungal bioactivities from the three main types of plant nutraceuticals: terpenoids (as thymol), polyphenols (as resveratrol) and thiols (as allicin) as well as some of the mechanisms of action. These phytochemicals are widely distributed in fruits and vegetables and are very useful in food preservation as they inhibit growth of important spoilage and pathogenic fungi, affecting especially mycelial growth and germination. Terpenoids and essential oils are the most abundant group of secondary metabolites found in plant extracts, especially in common aromatic plants, but polyphenols are a more remarkable group of bioactive compounds as they show a broad array of bioactivities. HIGHLIGHTS

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MONK, J. DAVID, LARRY R. BEUCHAT, and MICHAEL P. DOYLE. "Irradiation Inactivation of Food-Borne Microorganisms." Journal of Food Protection 58, no. 2 (February 1, 1995): 197–208. http://dx.doi.org/10.4315/0362-028x-58.2.197.

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Gamma irradiation can be used as a method of preserving many types of foods. The process involves exposing the food to a specific dose of ionizing irradiation from, for example, 60Co for the purpose of achieving partial or complete inactivation of cells of specific pathogens or of potential spoilage microorganisms that may be naturally present on unprocessed foods. The number of food-borne bacteria recognized as being capable of causing human illness has increased in recent years. The emergence of these pathogens has given rise to increased interest in using irradiation as a preservation technique in the food industry. A review of information describing the behavior of pathogenic and spoilage microorganisms upon exposure to gamma irradiation is presented.

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Archer, Douglas L. "Preservation microbiology and safety: Evidence that stress enhances virulence and triggers adaptive mutations." Trends in Food Science & Technology 7, no. 3 (March 1996): 91–95. http://dx.doi.org/10.1016/0924-2244(96)81303-3.

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Mañas, P., and R. Pagán. "Microbial inactivation by new technologies of food preservation." Journal of Applied Microbiology 98, no. 6 (June 2005): 1387–99. http://dx.doi.org/10.1111/j.1365-2672.2005.02561.x.

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LÓPEZ-CABALLERO, M. E., M. PÉREZ-MATEOS, P. MONTERO, and A. J. BORDERÍAS. "Oyster Preservation by High-Pressure Treatment." Journal of Food Protection 63, no. 2 (February 1, 2000): 196–201. http://dx.doi.org/10.4315/0362-028x-63.2.196.

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The purpose of this study was to analyze the effect of 10-min continuous pressure and pulsed pressure in two 5-min steps (400 MPa at 7°C) on the microbial flora, total volatile bases, pH, and texture of purified and unpurified oysters. High-pressure treatment reduced the number of all the target microorganisms (total viable count, H2S-producing microorganisms, lactic acid bacteria, Brochothrix thermosphacta, and coliforms), in some cases by around 5-log units. The difference between the counts in the control and the pressurized oysters remained stable throughout 41 days of storage at 2°C. No Salmonella spp. were detected in either the control batch or the pressurized batches during this storage period. Deterioration of the oyster was accompanied by increased total volatile bases, mainly in the nonpressurized samples. The pH was practically constant in the pressurized oysters and fell slightly in unpressurized samples. As for mechanical properties, shear strength values were higher in pressurized than in unpressurized oysters. Step-pulse pressurizing (400 MPa at 7°C in two 5-min pulses) produced no apparent advantages over continuous pressurizing based on any of the indices used.

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Hazan, Reut, Alexandra Levine, and Hagai Abeliovich. "Benzoic Acid, a Weak Organic Acid Food Preservative, Exerts Specific Effects on Intracellular Membrane Trafficking Pathways in Saccharomyces cerevisiae." Applied and Environmental Microbiology 70, no. 8 (August 2004): 4449–57. http://dx.doi.org/10.1128/aem.70.8.4449-4457.2004.

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ABSTRACT Microbial spoilage of food causes losses of up to 40% of all food grown for human consumption worldwide. Yeast growth is a major factor in the spoilage of foods and beverages that are characterized by a high sugar content, low pH, and low water activity, and it is a significant economic problem. While growth of spoilage yeasts such as Zygosaccharomyces bailii and Saccharomyces cerevisiae can usually be retarded by weak organic acid preservatives, the inhibition often requires levels of preservative that are near or greater than the legal limits. We identified a novel synergistic effect of the chemical preservative benzoic acid and nitrogen starvation: while exposure of S. cerevisiae to either benzoic acid or nitrogen starvation is cytostatic under our conditions, the combination of the two treatments is cytocidal and can therefore be used beneficially in food preservation. In yeast, as in all eukaryotic organisms, survival under nitrogen starvation conditions requires a cellular response called macroautophagy. During macroautophagy, cytosolic material is sequestered by intracellular membranes. This material is then targeted for lysosomal degradation and recycled into molecular building blocks, such as amino acids and nucleotides. Macroautophagy is thought to allow cellular physiology to continue in the absence of external resources. Our analyses of the effects of benzoic acid on intracellular membrane trafficking revealed that there was specific inhibition of macroautophagy. The data suggest that the synergism between nitrogen starvation and benzoic acid is the result of inhibition of macroautophagy by benzoic acid and that a mechanistic understanding of this inhibition should be beneficial in the development of novel food preservation technologies.

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RAY, BIBEK. "Impact of Bacterial Injury and Repair in Food Microbiology: its Past, Present and Future." Journal of Food Protection 49, no. 8 (August 1, 1986): 651–55. http://dx.doi.org/10.4315/0362-028x-49.8.651.

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Studies done during the past 25 years revealed that microorganisms present in semipreserved foods can be injured by sublethal treatments. The injured cells, irrespective of differences in sublethal treatments, have similarities in their manifestation of injury and their repair. A simple resuscitation step incorporated into currently recommended isolation procedures would enable detection of these cells. In the future, microbial cell injury studies should be directed to include not only effective detection of index and pathogenic bacteria from foods, but also growth inhibition of spoilage microorganisms and preservation of lactic cultures.

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HAU, LUNG-BIN, MING-HSIN LIEW, and LEA-TE YEH. "Preservation of Grass Prawns by Ionizing Radiation." Journal of Food Protection 55, no. 3 (March 1, 1992): 198–202. http://dx.doi.org/10.4315/0362-028x-55.3.198.

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The purpose of this study was to evaluate the feasibility of preserving grass prawns (Penaeus monodon) by ionizing radiation. Frozen prawns were irradiated with different doses at −10 ± 2°C. The threshold dose for detecting irradiation flavor was 4.5 kGy. The D10 values for Vibrio cholera, Staphylococcus aureus, Escherichia coli, and Salmonella enteritidis were 0.11, 0.29, 0.39, and 0.48 kGy, respectively. Irradiation with doses of 2.5, 5.0, and 7.5 kGy reduced the total bacterial counts from 105 CFU/g to 4.0 × 103, 1.6 × 103, and 3.2 × 102 CFU/g, respectively. The bacterial counts of the irradiated samples were below 105 CFU/g throughout the storage periods studied. In contrast, the total bacterial counts of the unirradiated samples exceeded the marginal quality index (106 CFU/g) after 48 d of storage at −10°C. The most significant changes in nutrients of irradiated frozen prawns were C20:5, C22:6, and thiamine, which decreased by 22, 25, and 32%, respectively. Other nutrients such as amino acids, saturated fatty acids, riboflavin, and niacin were relatively resistant to γ-irradiation within a dose range of 10 kGy. In summary, ionizing radiation can effectively reduce the number of microorganisms and preserve the quality of frozen grass prawns.

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Abee, Tjakko, Lothar Krockel, and Colin Hill. "Bacteriocins: modes of action and potentials in food preservation and control of food poisoning." International Journal of Food Microbiology 28, no. 2 (December 1995): 169–85. http://dx.doi.org/10.1016/0168-1605(95)00055-0.

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Holzapfel, W. H., R. Geisen, and U. Schillinger. "Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes." International Journal of Food Microbiology 24, no. 3 (January 1995): 343–62. http://dx.doi.org/10.1016/0168-1605(94)00036-6.

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Garcia-Gonzalez, Natalia, Natalia Battista, Roberta Prete, and Aldo Corsetti. "Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods." Microorganisms 9, no. 2 (February 10, 2021): 349. http://dx.doi.org/10.3390/microorganisms9020349.

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Fermentation processes have been used for centuries for food production and preservation. Besides the contribution of fermentation to food quality, recently, scientific interest in the beneficial nature of fermented foods as a reservoir of probiotic candidates is increasing. Fermented food microbes are gaining attention for their health-promoting potential and for being genetically related to human probiotic bacteria. Among them, Lactiplantibacillus (Lpb.) plantarum strains, with a long history in the food industry as starter cultures in the production of a wide variety of fermented foods, are being investigated for their beneficial properties which are similar to those of probiotic strains, and they are also applied in clinical interventions. Food-associated Lpb. plantarum showed a good adaptation and adhesion ability in the gastro-intestinal tract and the potential to affect host health through various beneficial activities, e.g., antimicrobial, antioxidative, antigenotoxic, anti-inflammatory and immunomodulatory, in several in vitro and in vivo studies. This review provides an overview of fermented-associated Lpb. plantarum health benefits with evidence from clinical studies. Probiotic criteria that fermented-associated microbes need to fulfil are also reported.

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Tavares, Jéssica, Ana Martins, Liliana G. Fidalgo, Vasco Lima, Renata A. Amaral, Carlos A. Pinto, Ana M. Silva, and Jorge A. Saraiva. "Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies." Foods 10, no. 4 (April 5, 2021): 780. http://dx.doi.org/10.3390/foods10040780.

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Fresh fish is a highly perishable food characterized by a short shelf-life, and for this reason, it must be properly handled and stored to slow down its deterioration and to ensure microbial safety and marketable shelf-life. Modern consumers seek fresh-like, minimally processed foods due to the raising concerns regarding the use of preservatives in foods, as is the case of fresh fish. Given this, emergent preservation techniques are being evaluated as a complement or even replacement of conventional preservation methodologies, to assure food safety and extend shelf-life without compromising food safety. This paper reviews the main mechanisms responsible for fish spoilage and the use of conventional physical methodologies to preserve fresh fish, encompassing the main effects of each methodology on microbiological and chemical quality aspects of this highly perishable food. In this sense, conventional storage procedures (refrigeration and freezing) are counterpointed with more recent cold-based storage methodologies, namely chilling and superchilling. In addition, the use of novel food packaging methodologies (edible films and coatings) is also presented and discussed, along with a new storage methodology, hyperbaric storage, that states storage pressure control to hurdle microbial development and slow down organoleptic decay at subzero, refrigeration, and room temperatures.

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Klaenhammer, Todd Robert. "Get Cultured: Eat Bacteria." Annual Review of Food Science and Technology 10, no. 1 (March 25, 2019): 1–20. http://dx.doi.org/10.1146/annurev-food-032818-121826.

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The Klaenhammer group at North Carolina State University pioneered genomic applications in food microbiology and beneficial lactic acid bacteria used as starter cultures and probiotics. Dr. Todd Klaenhammer was honored to be the first food scientist elected to the National Academy of Sciences (2001). The program was recognized with the highest research awards presented by the American Dairy Science Association (Borden Award 1996), the Institute of Food Technologists (Nicholas Appert Medal, 2007), and the International Dairy Federation (Eli Metchnikoff Award in Biotechnology, 2010) as well as with the Outstanding Achievement Award from the University of Minnesota (2001) and the Oliver Max Gardner Award (2009) for outstanding research across the 16-campus University of North Carolina system. Dr. Klaenhammer is a fellow of the American Association for the Advancement of Science, the American Dairy Science Association, and the Institute of Food Technology. Over his career, six of his PhD graduate students were awarded the annual Kenneth Keller award for the outstanding PhD dissertation that year in the College of Agriculture and Life Sciences. He championed the use of basic microbiology and genomic approaches to set a platform for translational applications of beneficial microbes in foods and their use in food preservation and probiotics and as oral delivery vehicles for vaccines and biotherapeutics. Dr. Klaenhammer was also a founding and co-chief editor of the Annual Review of Food Science and Technology.

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Torres-Giner, Sergio, Cristina Prieto, and Jose M. Lagaron. "Nanomaterials to Enhance Food Quality, Safety, and Health Impact." Nanomaterials 10, no. 5 (May 14, 2020): 941. http://dx.doi.org/10.3390/nano10050941.

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Food quality and safety are key aspects to guarantee that foods reach consumers in optimal conditions from the point of view of freshness and microbiology. Nanotechnology offers significant potential to secure or even enhance these aspects. Novel technologies, such as nanofabrication and nanoencapsulation, can provide new added value solutions for the fortification of foods with bioactives and targeted controlled release in the gut. Nanomaterials can also support food preservation aspects by being added directly into a food matrix or into food contact materials such as packaging. Thus, nanomaterials can be leveraged in the form of nanocomposites in food packaging design by melt compounding, solvent casting, lamination or electrohydrodynamic processing (EHDP) to promote passive, active, and even bioactive properties such as barrier, antimicrobial, antioxidant, and oxygen scavenging roles and the controlled release of functional ingredients. These attributes can be exerted either by the intended or non-intended migration of the nanomaterials or by the active substances they may carry. Lastly, nanomaterials can be advantageously applied to provide unique opportunities in Circular Bioeconomy strategies in relation to the valorization of, for instance, agro-industrial wastes and food processing by-products.

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NOWAK, BERNHARD, and THEDA VON MUEFFLING. "Porcine Blood Cell Concentrates for Food Products: Hygiene, Composition, and Preservation." Journal of Food Protection 69, no. 9 (September 1, 2006): 2183–92. http://dx.doi.org/10.4315/0362-028x-69.9.2183.

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The objective of this study was to determine whether porcine blood cell concentrates (BCC) can be produced and stored using hygienic measures independent of the temperature acting upon the substrate. A number of additives widely accepted by the consumer (NaCl, sugars, food-grade acids) were used to form so-called hurdles (water activity [aw], pH) to spoilage, and their impact was tested on microbiological and sensory parameters of the BCC. BCC, whole blood, plasma, and the anticoagulant were collected on 23 days in a slaughterhouse. The BCC with the additives were stored for 27 days at +3°C and at +20°C. Microbiological and chemical tests were carried out on the raw materials, and aw and the pH values of the stored BCC combinations were determined; the combinations were also submitted to sensory testing. The amounts of protein (33.4%) and hemoglobin (29.5 g/dl) in the BCC were significantly higher than in whole blood (19.4%; 13.8 g/dl). The mean total aerobic plate count was similar in all three substrates. However, the highest count (4.83 log CFU/g) was found in BCC; the count was lower in whole blood (4.62 log CFU/g) and lowest in plasma (4.22 log CFU/g). Storability (defined as a count of <5 log CFU/g) for 27 days at +20°C was achieved only with two additive types: 15% NaCl and 10% NaCl plus 10% glucose plus 1% of a food-grade acid. Spoilage of the BCC was inhibited by an aw of 0.824 (with 15% NaCl) and by the combination of aw 0.87 and a pH of 5 (with 10% NaCl, 10% sugar, 1% acid). Both substrates retained their red color and fresh odor over the entire storage time.

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Sharma, Manan, Kalmia E. Kniel, Alexandra Derevianko, Jason Ling, and Arvind A. Bhagwat. "Sensitivity of Escherichia albertii, a Potential Food-Borne Pathogen, to Food Preservation Treatments." Applied and Environmental Microbiology 73, no. 13 (April 27, 2007): 4351–53. http://dx.doi.org/10.1128/aem.03001-06.

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ABSTRACT Escherichia albertii is a potential food-borne pathogen because of its documented ability to cause diarrheal disease by producing attachment and effacement lesions. Its tolerances to heat (56°C), acid (pH 3.0), and pressure (500 MPa [5 min]) were evaluated and found to be significantly less than those of wild-type E. coli O157:H7.

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Castellanos-Reyes, Katy, Ricardo Villalobos-Carvajal, and Tatiana Beldarrain-Iznaga. "Fresh Mushroom Preservation Techniques." Foods 10, no. 9 (September 9, 2021): 2126. http://dx.doi.org/10.3390/foods10092126.

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The production and consumption of fresh mushrooms has experienced a significant increase in recent decades. This trend has been driven mainly by their nutritional value and by the presence of bioactive and nutraceutical components that are associated with health benefits, which has led some to consider them a functional food. Mushrooms represent an attractive food for vegetarian and vegan consumers due to their high contents of high-biological-value proteins and vitamin D. However, due to their high respiratory rate, high water content, and lack of a cuticular structure, mushrooms rapidly lose quality and have a short shelf life after harvest, which limits their commercialization in the fresh state. Several traditional preservation methods are used to maintain their quality and extend their shelf life. This article reviews some preservation methods that are commonly used to preserve fresh mushrooms and promising new preservation techniques, highlighting the use of new packaging systems and regulations aimed at the development of more sustainable packaging.

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MURIANA, PETER M. "Bacteriocins for Control of Listeria spp. in Food." Journal of Food Protection 59, no. 13 (December 1, 1996): 54–63. http://dx.doi.org/10.4315/0362-028x-59.13.54.

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ABSTRACT Foodborne outbreaks of listeriosis caused by Listeria monocytogenes have contributed to public consciousness about bacterial pathogens involved with foodborne disease. Major concerns with L. monocytogenes are its high mortality rate, wide distribution on raw products, growth at low temperatures, and its ability to establish itself in various food-processing environments. These concerns have prompted the examination of novel approaches, including the use of antimicrobial peptides, or bacteriocins, to combat its survival in foods. Bacteriocins from lactic acid bacteria have received much attention because these microorganisms have a long history of safe use in foods either as starter cultures or as indigenous contaminants. Some bacteriocins are inhibitory to foodborne pathogens, including Listeria spp., a substantial reason for investigating their potential use in novel food preservation applications. Nisin is currently accepted worldwide and in the U.S.; however, numerous other bacteriocins also have potential use in similar applications. Recent examples suggest that bacteriocins may contribute an additional barrier in the “hurdle” concept of food safety.

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Hassoun, Abdo, Maria Carpena, Miguel A. Prieto, Jesus Simal-Gandara, Fatih Özogul, Yeşim Özogul, Özlem Emir Çoban, et al. "Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review." Antioxidants 9, no. 9 (September 17, 2020): 882. http://dx.doi.org/10.3390/antiox9090882.

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Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, there has been a growing need and interest in healthier food products, which has led to an increased interest in natural preservatives, such as essential oils, plant extracts, and edible films and coatings. Several studies have shown the potential of using biopreservation, natural antimicrobials, and antioxidant agents in place of other processing and preservation techniques (e.g., thermal and non-thermal treatments, freezing, or synthetic chemicals). Changes in food quality induced by the application of natural preservatives have been commonly evaluated using a range of traditional methods, including microbiology, sensory, and physicochemical measurements. Several spectroscopic techniques have been proposed as promising alternatives to the traditional time-consuming and destructive methods. This review will provide an overview of recent studies and highlight the potential of spectroscopic techniques to evaluate quality changes in food products following the application of natural preservatives.

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FLORES-GALARZA, ROLANDO A., BONITA A. GLATZ, CARL J. BERN, and LARRY D. VAN FOSSEN. "Preservation of High-Moisture Corn by Microbial Fermentation." Journal of Food Protection 48, no. 5 (May 1, 1985): 407–11. http://dx.doi.org/10.4315/0362-028x-48.5.407.

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High-moisture corn samples (27% moisture) were inoculated with Lactobacillus plantarum and/or Propionibacterium shermanii and stored in sealed containers or under carbon dioxide atmosphere for 60 d at 26°C. Growth of the inoculated organisms was observed in the corn, and the final pH of inoculated samples was significantly lower than the final pH of uninoculated samples. Mold growth was prevented in all samples, and the initial yeast population was drastically reduced in those samples inoculated with P. shermanii. Inoculation with L. plantarum accelerated acid production in the early stages of the fermentation. Flushing with carbon dioxide did not alter the fermentation but resulted in a slightly lower final moisture content.

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Pomares, Marï¿½a Fernanda, Raï¿½l A. Salomï¿½n, Olga Pavlova, Konstantin Severinov, Ricardo Farï¿½as, and Paula A. Vincent. "Potential Applicability of Chymotrypsin-Susceptible Microcin J25 Derivatives to Food Preservation." Applied and Environmental Microbiology 75, no. 17 (July 10, 2009): 5734–38. http://dx.doi.org/10.1128/aem.01070-09.

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ABSTRACT Microcin J25 (MccJ25) is a 21-residue ribosomally synthesized lariat peptide antibiotic. MccJ25 is active against such food-borne disease-causing pathogens as Salmonella spp., Shigella spp., and Escherichia coli, including E. coli O157:H7 and non-O157 strains. MccJ25 is highly resistant to digestion by proteolytic enzymes present in the stomach and intestinal contents. MccJ25 would therefore remain active in the gastrointestinal tract, affecting normal intestinal microbiota, and this limits the potential use of MccJ25 as a food preservative. In the present paper, we describe a chymotrypsin-susceptible MccJ25 derivative with a mutation of Gly12 to Tyr that retained almost full antibiotic activity and efficiently inhibited the growth of pathogenic Salmonella enterica serovar Newport and Escherichia coli O157:H7 in skim milk and egg yolk. However, unlike the wild-type MccJ25, the MccJ25(G12Y) variant was inactivated by digestive enzymes both in vitro and in vivo. To our knowledge, our results represent the first example of a rational modification of a microcin aimed at increasing its potential use in food preservation.

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LOU, ZAIXIANG, CHENG LI, XINGRAN KOU, FUHAO YU, HONGXIN WANG, GARY M. SMITH, and SONG ZHU. "Antibacterial, Antibiofilm Effect of Burdock (Arctium lappa L.) Leaf Fraction and Its Efficiency in Meat Preservation." Journal of Food Protection 79, no. 8 (August 1, 2016): 1404–9. http://dx.doi.org/10.4315/0362-028x.jfp-15-576.

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ABSTRACT First, the antibacterial, antibiofilm effect and chemical composition of burdock (Arctium lappa L.) leaf fractions were studied. Then, the efficiency of burdock leaf fractions in pork preservation was evaluated. The results showed that burdock leaf fraction significantly inhibited the growth and biofilm development of Escherichia coli and Salmonella Typhimurium. MICs of burdock leaf fractions on E. coli and Salmonella Typhimurium were both 2 mg/ml. At a concentration of 2.0 mg/ml, the inhibition rates of the fraction on growth and development of E. coli and Salmonella Typhimurium biofilms were 78.7 and 69.9%, respectively. During storage, the log CFU per gram of meat samples treated with burdock leaf fractions decreased 2.15, compared with the samples without treatment. The shelf life of pork treated with burdock leaf fractions was extended 6 days compared with the pork without treatment, and the sensory property was obviously improved. Compared with the control group, burdock leaf fraction treatment significantly decreased the total volatile basic nitrogen value and pH of the meat samples. Chemical composition analysis showed that the burdock leaf fraction consisted of chlorogenic acid, caffeic acid, p-coumaric acid, rutin, cynarin, crocin, luteolin, arctiin, and quercetin. As a vegetable with an abundant source, burdock leaf is safe, affordable, and efficient in meat preservation, indicating that burdock leaf fraction is a promising natural preservative for pork.

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Rodrigo, Dolores, and Alfredo Palop. "Applications of Natural Antimicrobials in Food Packaging and Preservation." Foods 10, no. 3 (March 9, 2021): 568. http://dx.doi.org/10.3390/foods10030568.

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In the food science field, the term “antimicrobial” basically refers to active substances of synthetic or natural origin, that are directly or indirectly present in a specific food, packaging material or food contact surface that affect the viability or the growth of microorganisms in that matrix [...]

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Ceotto, Hilana, Dag Brede, Zhian Salehian, Janaína dos Santos Nascimento, Patricia Carlin Fagundes, Ingolf F. Nes, and Maria do Carmo de Freire Bastos. "Aureocins 4185, Bacteriocins Produced byStaphylococcus aureus4185: Potential Application in Food Preservation." Foodborne Pathogens and Disease 7, no. 10 (October 2010): 1255–62. http://dx.doi.org/10.1089/fpd.2010.0578.

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WESCHE, ALISSA M., JOSHUA B. GURTLER, BRADLEY P. MARKS, and ELLIOT T. RYSER. "Stress, Sublethal Injury, Resuscitation, and Virulence of Bacterial Foodborne Pathogens†." Journal of Food Protection 72, no. 5 (May 1, 2009): 1121–38. http://dx.doi.org/10.4315/0362-028x-72.5.1121.

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Environmental stress and food preservation methods (e.g., heating, chilling, acidity, and alkalinity) are known to induce adaptive responses within the bacterial cell. Microorganisms that survive a given stress often gain resistance to that stress or other stresses via cross-protection. The physiological state of a bacterium is an important consideration when studying its response to food preservation techniques. This article reviews the various definitions of injury and stress, sublethal injury of bacteria, stresses that cause this injury, stress adaptation, cellular repair and response mechanisms, the role of reactive oxygen species in bacterial injury and resuscitation, and the potential for cross-protection and enhanced virulence as a result of various stress conditions.

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Akpoka, Obhioze Augustine. "MICROBIAL ASSESSMENT OF READY-TO-EAT FOOD AND FOOD CONTACT SURFACES IN SELECTED RESTAURANTS IN OKADA, SOUTH -SOUTH NIGERIA." Bacterial Empire 2, no. 3 (October 4, 2019): 58. http://dx.doi.org/10.36547/be.2019.2.3.58-63.

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Good food hygiene ensures that the preparation and preservation of foods are safe for human consumption. It ensures that food is prevented from microbial contamination at the levels of production to consumption. The aim of this study was to determine the microbial content of ready-to-eat cooked food, ready-to-use serving plates and hands of food handlers in six selected restaurants in Okada, Edo State, Nigeria. The samples were aseptically collected from the restaurants and taken to the microbiology laboratory of Igbinedion University, Okada for analysis. The microbial content of the samples was identified by standard microbiological methods. The microorganisms isolated were Enterobacter species, Streptococcus species, Micrococcus species, Bacillus species, Staphylococcus aureus and Saccharomyces species. The total aerobic viable counts, total coliform counts and total Staphylococcus counts in the ready-to-eat cooked food from the six restaurants were 3.67 ± 0.33 × 102 cfu/g - 2.71 ± 0.05 × 104 cfu/g; 3.33 ± 0.33 × 102 cfu/g - 2.39 ± 0.04 × 104 cfu/g and 0.00 ± 0.00 cfu/g - 3.70 ± 0.21 × 103 cfu/g respectively. The concentration of microbes on the food contact surfaces from ready-to-use serving plates were 0.00 ± 0.00 cfu/cm2 - 14.67 ± 0.33 cfu/cm2 and 0.00 ± 0.00 cfu/cm2 - 22.67 ± 0.33 cfu/cm2 in the hands of the food handlers. Therefore, foods provided to consumers at these restaurants are not of acceptable microbiological quality.

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ur Rahman, Ubaid, Amna Sahar, Anum Ishaq, Rana Muhammad Aadil, Tahir Zahoor, and Muhammad Haseeb Ahmad. "Advanced meat preservation methods: A mini review." Journal of Food Safety 38, no. 4 (March 26, 2018): e12467. http://dx.doi.org/10.1111/jfs.12467.

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Giannakourou, Maria C., and Theofania N. Tsironi. "Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation." Foods 10, no. 4 (April 11, 2021): 830. http://dx.doi.org/10.3390/foods10040830.

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Recently, consumers’ demand for fresh, nutritious, and convenient food has shown a significant rise. This trend has forced increased sales of minimally processed and/or pre-packed fruit- and vegetable-based products. New product development and the diversification of plant-based foods have supported this growth. The food production sector should balance this requirement with the necessity to provide safe food with extended shelf life while meeting consumer demands for novel, nutritious, and affordable food products. The use of alternative “soft hurdles” may result in a decrease in the rate of food deterioration and spoilage attributed to microbial activity or other physiological/chemical degradation reactions. The objective of the article is to provide a systematic review of the preservative effect of the available hurdles implemented during processing and packaging of fresh-cut fruits and vegetables, focusing on recent applications aiming at improving product quality and prolonging their limited shelf life.

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MOORE, JOHN E., and ROBERT H. MADDEN. "Preservation of Vacuum-Packaged Pork Liver Paté by Fermentation." Journal of Food Protection 60, no. 7 (July 1997): 791–94. http://dx.doi.org/10.4315/0362-028x-60.7.791.

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PFLUG, I. J. "Calculating FT-Values for Heat Preservation of Shelf-Stable, Low-Acid Canned Foods using the Straight-Line Semilogarithmic Model1." Journal of Food Protection 50, no. 7 (July 1, 1987): 608–15. http://dx.doi.org/10.4315/0362-028x-50.7.608.

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This is a review paper illustrating how the heat process FT-value for low-acid canned foods can be estimated using measured values of the numbers and resistance of the spoilage organisms and an appropriate model. Heat process FT-values are calculated using the straight-line semilogarithmic model for preservation against public health, mesophilic spore economic and thermophilic spore economic spoilage. The microbiological characteristics of each type of preservation hazard are reviewed. Several appropriate values of DT and N0 are used in the illustration calculations of FT. The presentation is summarized graphically by placing the FT-value lines calculated using the model for preservation against public health, mesophilic spore and thermophilic spore hazards all on the same graph. This gives a visual picture of the relative magnitude of the FT-value for the different types of spoilage hazard.

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GOULD, GRAHAME W. "Industry Perspectives on the Use of Natural Antimicrobials and Inhibitors for Food Applications." Journal of Food Protection 59, no. 13 (December 1, 1996): 82–86. http://dx.doi.org/10.4315/0362-028x-59.13.82.

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ABSTRACT The wide range of extremely effective naturally occurring antimicrobial systems include those derived front animals (e.g., enzymes such as lysozyme and lactoperoxidase; other proteins such as lactoferrin, lactoferricin, ovotransferrin, and serum transferrins; small peptides such as histatins and magainins; and the immune system), those derived front plants (e.g., phytoalexins, low- molecular-weight components of herbs and spices; phenolics such as oleuropein; and essential oils) and those derived front microorganisms (e.g., bacteriocins such as nisin and pediocin). An increasing number of such natural systems is being deliberately utilized for food preservation, or being explored for such use. The future potential is substantial, particularly as the efficacy of these systems is demonstrated in additive or synergistic combinations with some of the other antimicrobial factors that we can employ to improve the safety and shelf stability of foods. While “naturalness” alone is not necessarily a sufficient objective for these developments, the use of natural inhibitors as components of systems that can together enhance the effectiveness of preservation, with advantages in product quality and safety, justifies pursuit.

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Elmnasser, N., S. Guillou, F. Leroi, N. Orange, A. Bakhrouf, and M. Federighi. "Pulsed-light system as a novel food decontamination technology: a review." Canadian Journal of Microbiology 53, no. 7 (July 2007): 813–21. http://dx.doi.org/10.1139/w07-042.

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In response to consumer preferences for high quality foods that are as close as possible to fresh products, athermal technologies are being developed to obtain products with high levels of organoleptic and nutritional quality but free of any health risks. Pulsed light is a novel technology that rapidly inactivates pathogenic and food spoilage microorganisms. It appears to constitute a good alternative or a complement to conventional thermal or chemical decontamination processes. This food preservation method involves the use of intense, short-duration pulses of broad-spectrum light. The germicidal effect appears to be due to both photochemical and photothermal effects. Several high intensity flashes of broad spectrum light pulsed per second can inactivate microbes rapidly and effectively. However, the efficacy of pulsed light may be limited by its low degree of penetration, as microorganisms are only inactivated on the surface of foods or in transparent media such as water. Examples of applications to foods are presented, including microbial inactivation and effects on food matrices.

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Ahmad, Varish, Mohd Sajid Khan, Qazi Mohammad Sajid Jamal, Mohammad A. Alzohairy, Mohammad A. Al Karaawi, and Mughees Uddin Siddiqui. "Antimicrobial potential of bacteriocins: in therapy, agriculture and food preservation." International Journal of Antimicrobial Agents 49, no. 1 (January 2017): 1–11. http://dx.doi.org/10.1016/j.ijantimicag.2016.08.016.

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KRONE, CHERYL A., and WAYNE T. IWAOKA. "Commercial Food Processing Operations and Mutagen Formation." Journal of Food Protection 50, no. 2 (February 1, 1987): 167–74. http://dx.doi.org/10.4315/0362-028x-50.2.167.

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Thermally-induced bacterial mutagens are formed when foods are processed by some commercial food preservation techniques. The processes which involve longer times and higher temperatures are most likely to produce mutagens (e.g., canning and evaporative concentration). Pasteurization and spray drying processes possess a low potential for creation of mutagens. The types of food products with the greatest tendency to contain mutagens following heat treatments are muscle foods such as canned meats and fish. Canned beef broth, chili, hash, roast beef, pink and red salmon, and mackerel contain substances which induce mutation rates up to 20 times higher than spontaneous revertant colonies in the Ames Salmonella mutagenicity assay. Using canned pink salmon as a representative product, reprocessing increased mutagen content, whereas addition of Maillard-browning reaction inhibitors led to significant decreases in mutagen formation. Even though thermally-induced mutagens can arise during household cooking (e.g., frying and charcoal grilling), the consumer can choose to minimize their production through use of lower temperature methods such as boiling, steaming or microwave heating. This option is not available to the consumer of commercially canned foods. Hence, further research into the reduction of mutagen formation during thermal processing is needed.

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Kumari, S. Chaitanya, P. Naga Padma, and K. Anuradha. "Green Silver Nanoparticles Embedded in Cellulosic Network for Fresh Food Packaging." Journal of Pure and Applied Microbiology 15, no. 3 (June 28, 2021): 1236–44. http://dx.doi.org/10.22207/jpam.15.3.13.

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The demand for increasing the shelf life of fresh food as well as the need for protecting the food against foodborne infections warrant the demand for increasing the shelf life of fresh food. The incorporation of nanoparticles into the packaging material can enhance the preservation of perishable foods. Silver nanoparticles (AgNPs), in particular, have antibacterial, anti-mold, anti-yeast, and anti-viral activities can be embedded into the biodegradable packaging materials for this purpose. This study focuses on antimicrobial packaging materials for food by mixing the extracts of different plants with silver nitrate and depositing this mixture as a layer on the blotting papers, which are thick sheets of paper made of cellulose. Because the blotting papers are highly absorbent and porous, silver nitrate solution along with the plant extracts can be easily applied and allowed for in situ synthesis of AgNPs. Subsequently, these papers were analyzed and characterized using scanning electron microscopy, transmission electron microscopy, atomic absorption spectroscopy, and energy dispersive X-ray analysis. The coated paper exhibited good antibacterial activity against Escherichia coli and Staphylococcus aureus. Furthermore, the coated paper when used as a packaging material for tomatoes and coriander leaf, the shelf life was extended to about 30 days and 15 days respectively. The prepared cost-effective silver packing material can be used in food packaging for various perishable foods.

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JIN, TONY Z., RAMADAN M. ABOELHAGGAG, and MINGMING GUO. "Apple Juice Preservation Using Combined Nonthermal Processing and Antimicrobial Packaging." Journal of Food Protection 84, no. 9 (April 20, 2021): 1528–38. http://dx.doi.org/10.4315/jfp-21-035.

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ABSTRACT This study was conducted to investigate the effectiveness of pulsed electric fields (PEFs), pulsed UV light (PL), and antimicrobial packaging (AP), either individually or combined, for inactivating bacteria and maintaining the quality of fruit juices. Apple juice samples were inoculated with Escherichia coli K-12 or native molds and yeasts (M&Y), treated with bench-scale PEF and/or PL processing systems, and stored in glass jars with antimicrobial caps containing 10 μL of carvacrol. The reductions in microbial populations and the physicochemical properties of juice samples were determined after treatments and during storage at 10°C. The treatments were PL (5 to 50 s at 1.04 J/cm2/s), PEF (19, 23, and 30 kV/cm), PEF followed by PL (PEF+PL), PL followed by PEF (PL+PEF), and PEF+PL+AP. PEF treatments at 19 to 30 kV/cm (PEF19, PEF23, and PEF30) resulted in 2.0-, 2.6-, and 4.0-log reductions of E. coli, respectively, and PL treatments for 10 to 50 s (PL10, PL20, PL30, PL40, and PL50) resulted in 0.45-, 0.67-, 0.76-, 2.3-, and 4.0-log reductions, respectively. No significant differences (P > 0.05) were found between the combined PL20+PEF19 and PEF19+PL20 treatments; both treatments reduced E. coli K-12 populations to nondetectable levels (>5-log reductions) after 7 days. Both PEF+PL and PEF+PL+AP treatments achieved >5-log reductions of M&Y; however, juice samples subjected to PEF+PL+AP treatment had lower M&Y counts (2.9 log units) than did samples subjected to PEF+PL treatment (3.9 log units) after 7 days. No significant differences (P > 0.05) in pH, acidity, and total soluble solids were found among all samples after treatments. Increased PL treatment times reduced color a* and b* values, total phenolics, and carotenoids. This study provides information valuable to juice processors for consideration and design of nonthermal pasteurization of juice products. HIGHLIGHTS

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Isshiki, Kenji, Keiko Tokuoka, Risaburo Mori, and Saiko Chiba. "Preliminary Examination of Allyl Isothiocyanate Vapor for Food Preservation." Bioscience, Biotechnology, and Biochemistry 56, no. 9 (January 1992): 1476–77. http://dx.doi.org/10.1271/bbb.56.1476.

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Díaz-Montes, Elsa, and Roberto Castro-Muñoz. "Edible Films and Coatings as Food-Quality Preservers: An Overview." Foods 10, no. 2 (January 26, 2021): 249. http://dx.doi.org/10.3390/foods10020249.

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Food preservation technologies are currently facing important challenges at extending the shelf-life of perishable food products (e.g., meat, fish, milk, eggs, and many raw fruits and vegetables) that help to meet the daily nutrient requirement demand. In addition, food preservation has gone beyond only preservation; the current techniques are focused on the fulfillment of two additional objectives, the suitability of the used processes and generation of environmentally friendly products with non-presence of any side effect on health. Moreover, they are also looking for additional nutritional properties. One of these preservation protocols deals with the use of edible films and coatings. Therefore, this review shows an overview of synthetic materials (e.g., glass, aluminum, plastic, and paperboard), as well as the regulations that limit their application in food packaging. Further, this review releases the current-state-of-the-art of the use of films and edible coatings as an alternative to conventional packaging, providing the main features that these biodegradable packaging should meet towards specific uses for the conservation and improvement of various food products. Herein, particular attention has been paid to the main used components (e.g., biopolymers, additives, bioactive, and probiotic components), manufacturing methods (for edible films or coatings) and their application to specific products. In addition, an outlook of the application of edible films and coatings as quality indicators of perishable products is shown.

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Journal articles on the topic 'Food preservation/microbiology'

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