Статті в журналах: "Spoilage microorganisms"

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Sevindik, Mustafa, and Imran Uysal. "Food spoilage and Microorganisms." Turkish Journal of Agriculture - Food Science and Technology 9, no. 10 (November 2, 2021): 1921–24. http://dx.doi.org/10.24925/turjaf.v9i10.1921-1924.4658.

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Food spoilage is an undesirable process and is a serious problem for humans. There are many factors that accelerate and affect food spoilage. In this study, microbial behaviors in foods, microorganisms causing food spoilage and beneficial microorganisms are mentioned.

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SHEARER, ADRIENNE E. H., ALEJANDRO S. MAZZOTTA, ROLENDA CHUYATE, and DAVID E. GOMBAS. "Heat Resistance of Juice Spoilage Microorganisms." Journal of Food Protection 65, no. 8 (August 1, 2002): 1271–75. http://dx.doi.org/10.4315/0362-028x-65.8.1271.

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The heat resistance of various yeasts (Saccharomyces cerevisiae, Rhodotorula mucilaginosa, Torulaspora delbrueckii, and Zygosaccharomyces rouxii), molds (Penicillium citrinum, Penicillium roquefortii, and Aspergillus niger), and lactic acid bacteria (Lactobacillus fermentum and Lactobacillus plantarum) obtained from spoiled acid or acidified food products was determined in 0.1 M citrate buffer at pH values of 3.0, 3.5, and 4.0. S. cerevisiae was the most heat resistant of the microorganisms in citrate buffer, and its heat resistance was further evaluated in apple, grapefruit, calcium-fortified apple, and tomato juices as well as in a juice base with high fructose corn syrup. Decimal reduction times (D-values) and changes in temperature required to change the D-value (z-values) for S. cerevisiae were higher in the juices than in citrate buffer at all pH values tested. The D57°C(135°F)-values varied from 9.4 min in the juice product with pH 2.8 to 32 min in a calcium-added apple juice with pH 3.9. The S. cerevisiae strain used in this study can be used in thermal-death-time experiments in acidic products to calculate process conditions and in challenge tests to validate the calculated temperatures and hold times during processing.

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3

Ribeiro Junior, Jose Carlos, Joyce Bitencourt Atayde Lima, Kleydejany Lima de Lemos, Livia Cavaletti Corrêa da Silva, Ronaldo Tamanini, and Vanerli Beloti. "Proteolytic and lipolytic microbiota of refrigerated raw milk from northeast and southern regions of Brazil." Semina: Ciências Agrárias 36, no. 6Supl2 (December 16, 2015): 4289. http://dx.doi.org/10.5433/1679-0359.2015v36n6sup2p4289.

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The shelf life of milk and milk derivatives is directly related to the microbiological quality of refrigerated raw milk. Spoilage microorganisms with proteolytic and/or lipolytic properties are primarily responsible for the decrease in the quality of milk, which is reflected in the shelf life of pasteurized milk and all derivatives. The aim of this study was to determine the spoilage microbial load of refrigerated raw milk from the northeast and southern regions of Brazil, which have different climatic and technological conditions of production. We evaluated 46 samples of milk from the state of Paraná in the southern region, and 10 samples of milk from the state of Maranhão in the northeast region, totaling 56 samples collected from November 2013 to November 2014. The producers of Paraná were divided into large (20) or small (26) according to the average daily production. All producers of Maranhão were considered small (<500L/day). The proteolytic and lipolytic microorganism counts were conducted in milk agar and tributyrin agar, respectively. Milk from the large producers of Paraná had average counts of 1.4 × 104 CFU/mL for proteolytic microorganisms and 1.2 × 103 CFU/mL for lipolytics microorganisms, significantly (p <0.05) lower than the small producers in the same state, and the producers of Maranhão. Producers of Maranhao had counts of 1.1 × 105 CFU/mL for proteolytic microorganisms and 2 × 105 CFU/mL for lipolytic microorganisms, with the proteolytic count significantly lower than that of small Paraná producers. The amount of proteolytic and lipolytic spoilage microorganisms in milk is influenced by the adaptation of the microorganisms to cold, promoted by the cooling of milk, which is practiced less frequently in the country’s northeastern region. The amount of spoilage microorganisms is also affected by the implementation of milking hygiene practices, which reduce contamination. Such practices are more frequently and efficiently implemented among large producers with more advanced technology, which can improve the microbiological quality of raw milk, thus increasing the shelf life of pasteurized milk, and reducing problems in UHT milk as well as milk derivatives.

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4

Ribeiro Junior, Jose Carlos, Joyce Bitencourt Atayde Lima, Kleydejany Lima de Lemos, Livia Cavaletti Corrêa da Silva, Ronaldo Tamanini, and Vanerli Beloti. "Proteolytic and lipolytic microbiota of refrigerated raw milk from northeast and southern regions of Brazil." Semina: Ciências Agrárias 36, no. 6Supl2 (December 16, 2015): 4289. http://dx.doi.org/10.5433/1679-0359.2015v36n6supl2p4289.

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<p>The shelf life of milk and milk derivatives is directly related to the microbiological quality of refrigerated raw milk. Spoilage microorganisms with proteolytic and/or lipolytic properties are primarily responsible for the decrease in the quality of milk, which is reflected in the shelf life of pasteurized milk and all derivatives. The aim of this study was to determine the spoilage microbial load of refrigerated raw milk from the northeast and southern regions of Brazil, which have different climatic and technological conditions of production. We evaluated 46 samples of milk from the state of Paraná in the southern region, and 10 samples of milk from the state of Maranhão in the northeast region, totaling 56 samples collected from November 2013 to November 2014. The producers of Paraná were divided into large (20) or small (26) according to the average daily production. All producers of Maranhão were considered small (<500L/day). The proteolytic and lipolytic microorganism counts were conducted in milk agar and tributyrin agar, respectively. Milk from the large producers of Paraná had average counts of 1.4 × 104 CFU/mL for proteolytic microorganisms and 1.2 × 103 CFU/mL for lipolytics microorganisms, significantly (p <0.05) lower than the small producers in the same state, and the producers of Maranhão. Producers of Maranhao had counts of 1.1 × 105 CFU/mL for proteolytic microorganisms and 2 × 105 CFU/mL for lipolytic microorganisms, with the proteolytic count significantly lower than that of small Paraná producers. The amount of proteolytic and lipolytic spoilage microorganisms in milk is influenced by the adaptation of the microorganisms to cold, promoted by the cooling of milk, which is practiced less frequently in the country’s northeastern region. The amount of spoilage microorganisms is also affected by the implementation of milking hygiene practices, which reduce contamination. Such practices are more frequently and efficiently implemented among large producers with more advanced technology, which can improve the microbiological quality of raw milk, thus increasing the shelf life of pasteurized milk, and reducing problems in UHT milk as well as milk derivatives. </p>

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5

Hinton, M. "Spoilage and pathogenic microorganisms in animal feed." International Biodeterioration & Biodegradation 32, no. 1-3 (January 1993): 67–74. http://dx.doi.org/10.1016/0964-8305(93)90040-9.

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6

Shittu, T. A., M. O. Edema, O. Dada, and A. O. Atayese. "Microorganisms associated with the spoilage of Pupuru." Food Control 21, no. 2 (February 2010): 203–6. http://dx.doi.org/10.1016/j.foodcont.2009.05.012.

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7

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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8

Paup, Victoria D., Tara Cook-Barton, Charles Diako, Charles G. Edwards, and Carolyn F. Ross. "Detection of Red Wine Faults over Time with Flash Profiling and the Electronic Tongue." Beverages 7, no. 3 (July 21, 2021): 52. http://dx.doi.org/10.3390/beverages7030052.

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Wine faults, often caused by spoilage microorganisms, are considered negative sensory attributes, and may result in substantial economic losses. The objective of this study was to use the electronic tongue (e-tongue) and flash sensory profiling (FP) to evaluate changes in red wine over time due to the presence of different spoilage microorganisms. Merlot wine was inoculated with one of the following microorganisms: Brettanomyces bruxellensis, Lactobacillus brevis, Pediococcus parvulus, or Acetobacter pasteurianus. These wines were analyzed weekly until Day 42 using the e-tongue and FP, with microbial plate counts. Over time, both FP and e-tongue differentiated the wines. The e-tongue showed a low discrimination among microorganisms up to Day 14 of storage. However, at Day 21 and continuing to Day 42, the e-tongue discriminated among the samples with a discrimination index of 91. From the sensory FP data, assessors discriminated among the wines starting at Day 28. Non-spoilage terms were used to describe the wines at significantly higher frequency for all time points until Day 42, at which point the use of spoilage terms was significantly higher (p < 0.05). These results suggest that application of these novel techniques may be the key to detecting and limiting financial losses associated with wine faults.

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9

Janagama, Harish K., Tam Mai, Sukkhyun Han, Lourdes Nadala, Cesar Nadala, and Mansour Samadpour. "Simultaneous Detection of Multiple Wine-Spoilage Organisms Using a PCR-Based DNA Dipstick Assay." Journal of AOAC INTERNATIONAL 102, no. 2 (March 1, 2019): 490–96. http://dx.doi.org/10.5740/jaoacint.18-0144.

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Abstract Background: The presence of microbial contaminants such as Brettanomyces in wine can lead to undesirable wine. Therefore, monitoring for the presence of these spoilageorganisms is critical for winemakers to ensure thequality of their end product. Objective: To address this problem, Molecular Epidemiology, Inc. (MEI, Seattle, WA) has developed a wine-spoilage organism detection kit consisting of a multiplex PCR DNA dipstick that simultaneously detects these organisms. Methods: Wine samples obtained from local wineries that tested negative by routine microbiological culture were spiked with the target microorganisms, while samples that were designated as spoiled by the wineries were usedas-is without spiking for assessing the performancecharacteristics of the DNA dipstick assay. Microbial enumeration was performed following standard microbiological plating methods. Samples spiked with low cell numbers (<5 cells per 100 mL) were enriched using wine enrichment media (WSE; optional component of the kit) prior to analysis using the DNA dipstick assay. Suitability of WSE medium to support the growth of wine-spoilage microorganisms was compared with standard microbiological media. Results: Testing of 92 diverse bacterial and yeast strains commonly found in winery and food operations and 50 various strains of spoilage organisms isolated from wineries indicated that the dipstick assay can exclusively detect the target wine-spoilage microorganisms. All target spoilage organisms in samples containing low cell numbers (<5 cells per 100 mL) were detected by dipstick assay 48 hpostenrichment in WSE, except for a few strains of Brettanomyces bruxellensis that required longer incubation times. Conclusions: The wine-spoilage organism detection kithas a detection limit of 10 cells/mL. Highlights: The kit can be used at different stages of the wine-making process to detect multiplespoilage-causing microorganisms in a single assay, thus offering a convenient test system for winemakers interested in monitoring the quality of their product.

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10

Morka, E. "Isolation of some pathogenic microbes associated with spoilt carrots (Daucus carota L.) obtained from local markets in Abraka, Delta State, Nigeria." Dutse Journal of Pure and Applied Sciences 8, no. 1b (May 6, 2022): 1–8. http://dx.doi.org/10.4314/dujopas.v8i1b.1.

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Over the past decades vegetable consumption specifically carrot has been on the rise however, its wastage due to microbial spoilage has been estimated at around 20% annually. In this study, spoilage microbes associated with carrots were identified by employing standard microbiological procedures. Various tests were used to characterize carrots with soft rot symptoms. This study was aimed at assessing microorganisms associated with spoilage of carrots. Seven (7) bacterial species and five (5) fungal species were detected via morphology and biochemical screening. The results showed that Escherichia coli (20%) was recorded the highest prevalence among bacterial isolates while the least prevalence was Shigella sp. (8%). On the other hand, Aspergillus niger was recorded the highest (40%) while the least prevalence of the fungi was Mucor sp. (9%). Results from this study affirmed that both spoilage and pathogenic microorganisms are present in carrots, therefore care must be taken in handling, washing and processing carrots before consumption so as to prevent spoilage that might lead to infections and food-borne outbreaks due to fungi and bacteria.

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11

Rex, F., and M. Scharfenberger-Schmeer. "Implementation of a rapid antibody based method to detect Pichia sp. and Hanseniaspora uvarum during the whole winemaking process." BIO Web of Conferences 15 (2019): 02004. http://dx.doi.org/10.1051/bioconf/20191502004.

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Off-flavors produced by spoilage microorganisms should be avoided during fermentation. In case of spontaneous fermentation, difficult storage conditions or long-lasting transport, it is necessary to detect spoilage microorganisms before population sizes achieve the critical level to produce perceivable off-flavors. Additionally, a knowledge of the composition of microorganisms allows winemakers to reduce treatments such as SO2 addition. For this reason a rapid antibody-based analytic method was developed providing the winemaker with the information about beneficial and harmful microorganisms without the need of a laboratory equipment and lengthy wait periods. Antibodies for the detection of the genera Pichia and Hanseniasporawere generated. For the evaluation of the new antibody based method an ELISA test system has been used showing a high sensitivity beginning with 103 cells/ml and a specificity to the spoilage yeast. All antibodies are designed to detect microorganisms worldwide. The following industrial production of the rapid method will deliver a tool for winemakers and distributive traders to get a view inside the ongoing fermentation within twenty minutes by using a diagnostic dipstick. With the help of the antibody-based detection method the quality of the wine can be increased and economic risks can be minimized at the same time.

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12

Rathod, Nikheel Bhojraj, Nilesh Prakash Nirmal, Asif Pagarkar, Fatih Özogul, and João Miguel Rocha. "Antimicrobial Impacts of Microbial Metabolites on the Preservation of Fish and Fishery Products: A Review with Current Knowledge." Microorganisms 10, no. 4 (April 3, 2022): 773. http://dx.doi.org/10.3390/microorganisms10040773.

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Microbial metabolites have proven effects to inhibit food spoilage microbiota, without any development of antimicrobial resistance. This review provides a recent literature update on the preservative action of metabolites derived from microorganisms on seafood. Fish and fishery products are regarded as a myriad of nutrition, while being highly prone to spoilage. Several proven controversies (antimicrobial resistance and health issues) related to the use of synthetic preservatives have caused an imminent problem. The demand for minimally processed and naturally preserved clean-label fish and fishery products is on rise. Metabolites derived from microorganisms have exhibited diverse preservation capacities on fish and fishery products’ spoilage. Inclusions with other preservation techniques, such as hurdle technology, for the shelf-life extension of fish and fishery products are also summarized.

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13

KORKEALA, HANNU J., and K. JOHANNA BJÖRKROTH. "Microbiological Spoilage and Contamination of Vacuum-Packaged Cooked Sausages." Journal of Food Protection 60, no. 6 (June 1, 1997): 724–31. http://dx.doi.org/10.4315/0362-028x-60.6.724.

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Lactic acid bacteria are considered a major component of the microbial population found on various types of vacuum-packaged cooked sausages. Lactobacillus sake and Lactobacillus curvatus have been shown to be common species in these products. L. sake seems to form the predominant part of the spoilage population. Lactic acid bacterial growth on the surface of the sausages produces undesirable sensory attributes, such as sour aroma and taste. A specific spoilage phenomenon of commercial significance, characterized by long, stretchy, polysaccharide ropes between sausages or sausage slices, has also been found. L. sake strains play a major role in this spoilage phenomenon as well. Cooking of sausages during manufacturing destroys lactic acid bacteria on the surface of the sausages. Sausages are recontaminated with spoilage lactic acid bacteria mainly during the processing stages after cooking. During the chilling process, product contamination apparently results from exposure to airborne microorganisms. Workers and equipment are among the most likely sources of contamination during packaging and slicing. Spoilage strains originating from raw material may spread to other areas in the production facility (i.e., chill, slicing, and packaging rooms) via the air, workers and equipment. Decontamination methods can be used to prevent the growth of spoilage microorganisms and to extend the shelf life of vacuum-packaged sausages after packaging.

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14

Ashwitha, K., Steffi D Souza, Ritu Sarda, K. Krishnaveni, B. Likhitha, Thabitha Grace, and P. Ritvik. "Exploration of Microbes in Different Spoiled Fruits and Vegetables." International Journal of Current Microbiology and Applied Sciences 11, no. 8 (August 10, 2022): 8–16. http://dx.doi.org/10.20546/ijcmas.2022.1108.002.

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Fruits and vegetables are very significant and have high dietary and nutritional qualities. Ingesting of fruit and vegetable products has histrionically augmented by more than 40 % during the former few decades. India is the fourth major producer of fruits and second foremost producer of vegetables in the world. Most vegetables and fruits have a derisory life and are further vulnerable to spoilage. Besides enzyme degradation, rancidity and oxidation being the roots of spoilage, the other main reason being the spoilage caused by microorganisms such as bacteria, fungi and Yeasts. This is making 30 % of the produce go into rejection. Reduction in the losses of vegetables and fruits leads to various positive outcomes which can be achieved by the assessment of spoilage of causing microorganisms and their preventive measures. The present research study aimed to explore the microbes in different spoiled fruits and vegetables. Bacillus sp. (18 %) was found to be the predominant species inhabiting most of the vegetables and fruits and Penicillium sp. (35 %) being the predominant species in case of fungi. The utmost prerequisite is the identification of the comprehensive deteriorative microorganisms for diverse kinds of fresh fruits and vegetables stored under exclusive packaging situations. In arrears to the rising awareness, there is also an inevitability for research of spoilage arrays and micro flora of vegetables and fruits commodity packaged with innovative and evolving to safeguard care while preserving the sensory, nutritional properties and to avoid rejections.

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15

Sánchez-Ortega, Irais, Blanca E. García-Almendárez, Eva María Santos-López, Aldo Amaro-Reyes, J. Eleazar Barboza-Corona, and Carlos Regalado. "Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation." Scientific World Journal 2014 (2014): 1–18. http://dx.doi.org/10.1155/2014/248935.

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Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics.

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Varela, Cristian, Kathleen Cuijvers, and Anthony Borneman. "Temporal Comparison of Microbial Community Structure in an Australian Winery." Fermentation 7, no. 3 (July 27, 2021): 134. http://dx.doi.org/10.3390/fermentation7030134.

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Most modern fermented foods and beverages are produced in fit-for-purpose facilities which are designed to ensure not only a reliable product, but also one safe for consumption. Despite careful hygiene, microorganisms can colonise these facilities and establish resident populations that can potentially contribute to the fermentation process. Although some microorganisms may not negatively affect the final product, spoilage microorganisms can be detrimental for quality, generating substantial economic losses. Here, amplicon-based phylotyping was used to map microbial communities within an Australian winery, before, during and after the 2020 vintage. Resident bacterial and yeast populations were shown to change over time, with both relative abundance and location within the winery varying according to sampling date. The bacterial family Micrococcaceae, and the genera Sphingomonas and Brevundimonas were the most abundant bacterial taxonomies, while Naganishia, Pyrenochaeta and Didymella were the most abundant fungal genera. Mapping the spatial distributions of the microbial populations identified the main locations that harboured these resident microorganisms, that include known wine spoilage yeasts and bacteria. Wine spoilage microorganisms, including the genefugura Lactobacillus, Acetobacter, Gluconobacter and Brettanomyces showed very low relative abundance and were found only in a couple of locations within the winery. Microbial populations detected in this facility were also compared to the resident microbiota identified in other fermented food facilities, revealing that microbial population structures may reflect the nature of the product created in each facility.

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Choramo, Alemayehu. "A Review on Chemical and Physical Methods of Controlling Microbial Growth." Community Medicine & Public Health Care 9, no. 2 (October 3, 2022): 1–7. http://dx.doi.org/10.24966/cmph-1978/1000107.

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KODAKA, Hidemasa, Keiko FUKUDA, Shingo MIZUOCHI, and Kazuki HORIGOME. "Adenosine Triphosphate Content of Microorganisms Related with Food Spoilage." Japanese Journal of Food Microbiology 13, no. 1 (1996): 29–34. http://dx.doi.org/10.5803/jsfm.13.29.

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19

Liu, Wukang, Jing Zhang, Ailing Guo, Qian Chen, Lihong Gu, Yao Ruan, and Xinshuai Zhang. "The specific biological characteristics of spoilage microorganisms in eggs." LWT 135 (January 2021): 110069. http://dx.doi.org/10.1016/j.lwt.2020.110069.

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20

Arroyo-López, F. N., V. Romero-Gil, J. Bautista-Gallego, F. Rodríguez-Gómez, R. Jiménez-Díaz, P. García-García, A. Querol, and A. Garrido-Fernández. "Yeasts in table olive processing: Desirable or spoilage microorganisms?" International Journal of Food Microbiology 160, no. 1 (November 2012): 42–49. http://dx.doi.org/10.1016/j.ijfoodmicro.2012.08.003.

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Sahan, Yasemin, Ozan Gurbuz, Gulsen Goncagul, Ali Kara, and Cuneyt Ozakin. "Antimicrobial effect of PEG–PLA on food-spoilage microorganisms." Food Science and Biotechnology 26, no. 4 (July 20, 2017): 1123–28. http://dx.doi.org/10.1007/s10068-017-0138-7.

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SNYDER, ABIGAIL B., and RANDY W. WOROBO. "Fungal Spoilage in Food Processing." Journal of Food Protection 81, no. 6 (May 16, 2018): 1035–40. http://dx.doi.org/10.4315/0362-028x.jfp-18-031.

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ABSTRACT Food processing, packaging, and formulation strategies are often specifically designed to inhibit or control microbial growth to prevent spoilage. Some of the most restrictive strategies rely solely or on combinations of pH reduction, preservatives, water activity limitation, control of oxygen tension, thermal processing, and hermetic packaging. In concert, these strategies are used to inactivate potential spoilage microorganisms or inhibit their growth. However, for select microbes that can overcome these controls, the lack of competition from additional background microbiota helps facilitate their propagation.

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Moreira, Diana, Beatriz Gullón, Patricia Gullón, Ana Gomes, and Freni Tavaria. "Bioactive packaging using antioxidant extracts for the prevention of microbial food-spoilage." Food & Function 7, no. 7 (2016): 3273–82. http://dx.doi.org/10.1039/c6fo00553e.

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Osaili, Tareq M., Fayeza Hasan, Anas A. Al-Nabulsi, Dinesh Kumar Dhanasekaran, Reyad Shaker Obaid, Mona S. Hashim, Hadia M. Radwan, et al. "Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage." Foods 10, no. 12 (December 3, 2021): 2980. http://dx.doi.org/10.3390/foods10122980.

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The use of essential oils (EOs) and/or vacuum packaging (VP) with meats could increase product shelf-life. However, no studies investigating the effect of EOs and VP on camel meat background microbiota have been conducted previously. The study aimed to analyze the antimicrobial effect of essential oils (EOs) carvacrol (CA), cinnamaldehyde (CI), and thymol (TH) at 1 or 2% plus vacuum packaging (VP) on the growth of spoilage-causing microorganisms in marinated camel meat chunks during storage at 4 and 10 °C. VP is an effective means to control spoilage in unmarinated camel meat (CM) and marinated camel meat (MCM) compared to aerobic packaging (AP). However, after EO addition to MCM, maximum decreases in spoilage-causing microorganisms were observed under AP on day 7. Increasing the temperature from 4 to 10 °C under AP increased the rate of spoilage-causing bacterial growth in CM and MCM; however, EOs were more effective at 10 °C. At 10 °C the maximum reductions in total mesophilic plate counts, yeast and molds, mesophilic lactic Acid bacteria, Enterobacteriaceae, and Pseudomonas spp. were 1.2, 1.4, 2.1, 3.1, and 4.8 log CFU/g, respectively. Incorporating EOs at 2% in MCM, held aerobically under temperature abuse conditions, delayed spoilage.

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Steinhauserová, I. "Specific microflora of packed meet – a review." Czech Journal of Food Sciences 18, No. 4 (January 1, 2000): 159–63. http://dx.doi.org/10.17221/8336-cjfs.

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Meat is an attractive medium for microorganism multiplication due to its composition. The microflora of unpacked meat or of meat packed in wrapping plastic foil is significantly different from the microflora of vacuum-packed or controlled-atmosphere packed meat. Dominant microorganisms of unpacked meat are some species of the genus Pseudomonas sp., namely Pseudomonas fragi, Shewanella putrefaciens, Psychrobacter and Acinetobacter, which largely contribute to meat spoilage. From vacuum-packed or controlled-atmosphere packed meat were isolated mainly Brochotrix thermosphacta, heterofermentative lactobacilli (L. cellobiosus), Carnobacterium sp. and Leuconostoc sp. Characteristic microorganisms of vacuum-packed meat were Leuconostoc carnosum, Leuconostoc gelidum and Carnobacterium divergens. Quantitative proportions of the groups of microorganisms in packed meat are related to meat pH value, plastic foil permeability for oxygen and type of packed product.

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Danshina, Evgeniya V., Svetlana S. Netychuk, and Petr A. Popov. "ENVIRONMENTAL FACTORS AND THEIR INFLUENCE ON THE WAYS OF CONTAMINATION OF MEAT BY MICROORGANISMS." Problems of veterinary sanitation, hygiene and ecology 1, no. 41 (2022): 17–25. http://dx.doi.org/10.36871/vet.san.hyg.ecol.202201002.

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Sources of microorganism contamination of meat are extremely diverse. There are two known ways of contamination of organs and tissues of animals with microorganisms: endogenous and exogenous. With endogenous seeding, meat can contain both saprophytic microorganisms that do not cause disease in animals, and pathogenic if the animal was sick. These microorganisms in the future will either lead to accelerated spoilage of meat, or can become a source of disease for humans. Exogenous seeding of meat occurs when microorganisms enter the meat from the external environment, during slaughter, gutting and skinning, subsequent cutting of the carcass and storage. A variety of microorganisms can be found on the surface of the animal’s skin. Also, one of the factors contributing to the seeding of meat is sloppy gutting of carcasses, damage to the intestines. It is necessary to follow certain rules and cleanliness when slaughtering animals and cutting, so that all objects that come into contact with the carcass are clean. The article considers and evaluates some environmental factors and their influence on the ways of contamination of meat by microorganisms.

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YEH, JUI-YUEH, ELLIS HOOGETOORN, and JINRU CHEN. "Influence of Calcium Lactate on the Fate of Spoilage and Pathogenic Microorganisms in Orange Juice." Journal of Food Protection 67, no. 7 (July 1, 2004): 1429–32. http://dx.doi.org/10.4315/0362-028x-67.7.1429.

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Calcium lactate is used by the beverage industry as a source of calcium to fortify fruit juice. The objective of this study was to evaluate the influence of various concentrations of calcium lactate on the fate of pathogenic and spoilage microorganisms in orange juice. Commercial nonfortified orange juice was supplemented with calcium lactate at a concentration equivalent to 0, 5, 10, 15, 20, 25, or 30% dietary reference intake. The pH of each fortified juice was adjusted to 3.6 or 4.1. The prepared juice samples were inoculated separately with a three-strain mixture of salmonellae, a three-strain mixture of spoilage yeasts, and three single strains of spoilage bacteria including Alicyclobacillus acidoterrestris, Lactobacillus plantarum, and Lactobacillus sake. The contaminated juice was stored at 4 and 10°C, respectively, for 6 to 7 weeks and assayed once a week for populations of salmonellae, spoilage yeasts, or spoilage bacteria. The results indicated that A. acidoterrestris was inhibited in all juice stored at 4°C and low-pH juice stored at 10°C. The bacterium, however, was able to grow at 10°C in the high-pH juice with calcium lactate concentrations equivalent to 0 and 5% dietary reference intake. The cells of L. sake declined and eventually died off in low-pH juice stored at 4 and 10°C and in high pH stored at 4°C. But the organism flourished at 10°C in the high-pH juice containing 0, 10, and 20% dietary reference intake of calcium lactate. The populations of L. plantarum remained approximately stable in low- as well as in high-pH juice stored at both 4 and 10°C. While inhibited at 4°C, the spoilage yeasts grew at 10°C. Salmonellae died off in all juice stored at 4°C and in low-pH juice stored at 10°C. However, they persisted in the high-pH juice stored at 10°C except in the samples that contained 20 to 30% dietary reference intake of calcium lactate.

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YAMAMOTO, Yasushi, Norio KARUBE, Kazuo HIGASHI, and Hisao YOSHII. "Studies on growth inhibition of food spoilage microorganisms for low salt foods. Part VI Inhibitory activity of adipic acid on food spoilage microorganisms." NIPPON SHOKUHIN KOGYO GAKKAISHI 34, no. 2 (1987): 88–93. http://dx.doi.org/10.3136/nskkk1962.34.88.

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Ngarmsak, M., P. Delaquis, P. Toivonen, T. Ngarmsak, B. Ooraikul, and G. Mazza. "Microbiology of Fresh-cut Mangoes Prepared from Fruit Sanitised in Hot Chlorinated Water." Food Science and Technology International 12, no. 2 (April 2006): 95–102. http://dx.doi.org/10.1177/1082013206063735.

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Whole mangoes ( Mangifera indica, cv. Chok Anun) were washed in water with or without chlorine (100 mg total chlorine/L) at 11.7 ºC and 50 ºC before slicing and packaging. Microbiological analysis of the whole fruit showed that the stem scar contained larger populations of microorganisms than the skin. Washing reduced populations at both sites and the effect was enhanced by the addition of chlorine and heating of the wash water. None of the treatments prevented transfer of contaminants to the flesh during slicing, and evidence of spoilage in the form of discrete fungal colonies was observed in samples stored for 1 week at 5 ºC. Several species of bacteria, yeast and mould were recovered from packaged slices, but yeast and moulds accounted for the bulk of the spoilage of microflora. Barriers to the growth of these microorganisms may be necessary to reduce the risk of microbial spoilage of mango slices manufactured under commercial conditions.

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Sedláčková, P., M. Čeřovský, I. Horsáková, and M. Voldřich. "Cell surface characteristic of Asaia bogorensis – spoilage microorganism of bottled water." Czech Journal of Food Sciences 29, No. 4 (August 10, 2011): 457–61. http://dx.doi.org/10.17221/96/2011-cjfs.

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The ability of bacteria to attach to a surface and develop a biofilm has been of considerable interest for many groups in the food industry. Biofilms may serve as a chronic source of microbial contamination and the research into biofilms and cells interactions might help to improve general understanding of the biofilm resistance mechanisms. Multitude of factors, including surface conditioning, surface charge and roughness and hydrophobicity, are thought to be involved in the initial attachment. Hydrophobic interactions have been widely suggested as responsible for much of the adherence of cells to surfaces. Cell-surface hydrophobicity is an important factor in the adherence and subsequent proliferation of microorganisms on solid surfaces and at interfaces. In the present study, we have estimated the cell-surface characteristics of Asaia bogorensis – isolated contamination of flavoured bottled water and compared its ability to colonise surfaces which are typical in the beverage production – stainless steel, glass and plastic materials.

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Pedreira, Adrián, Yeşim Taşkın, and Míriam R. García. "A Critical Review of Disinfection Processes to Control SARS-CoV-2 Transmission in the Food Industry." Foods 10, no. 2 (January 31, 2021): 283. http://dx.doi.org/10.3390/foods10020283.

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Industries of the food sector have made a great effort to control SARS-CoV-2 indirect transmission, through objects or surfaces, by updating cleaning and disinfection protocols previously focused on inactivating other pathogens, as well as food spoilage microorganisms. The information, although scarce at the beginning of the COVID-19 pandemic, has started to be sufficiently reliable to avoid over-conservative disinfection procedures. This work reviews the literature to propose a holistic view of the disinfection process where the decision variables, such as type and concentration of active substances, are optimised to guarantee the inactivation of SARS-CoV-2 and other usual pathogens and spoilage microorganisms while minimising possible side-effects on the environment and animal and human health.

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Leneveu-Jenvrin, Charlène, Baptiste Quentin, Fatima-Ezzahra Messaaf, Mathilde Hoarau, Marc Lebrun, and Fabienne Remize. "Selection of Microbial Targets for Treatments to Preserve Fresh Carrot Juice." Beverages 8, no. 1 (March 21, 2022): 17. http://dx.doi.org/10.3390/beverages8010017.

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Fresh carrot juice presents nutritional and organoleptic qualities which have to be preserved. However, it is a fast perishable beverage, and its low-acidic pH promotes the development of foodborne pathogens and spoilage microorganisms. This study aims to assess the modification and variability of physicochemical and microbial indicators during storage of carrot juice, and to isolate and select microorganisms to be used as promoters of spoilage to quantify the effect of preservation treatments. To achieve that, 10 batches of carrot Daucus carota cv. Maestro juice were prepared independently, stored up to 14 days at 4 °C and analyzed. Volatile compound composition differed mainly according to the analyzed batch. During storage, an increase of the content of ethanol, ethyl acetate or 2-methoxyphenol, which are produced by different microorganisms, was noticed. Isolation of bacteria revealed Pseudomonas, lactic acid bacteria, and enterobacteria, some of them provoking odor modification of carrot juice at 4 °C. Assays in carrot juice with isolated yeasts and molds showed the ability of Meyerozyma guillermondii to induce texture modification and some isolates, e.g., Pichia guillermondii, resulted in gas production. Selected isolates able to induce spoilage are useful to test preservative treatments of fresh carrot juice under controlled conditions.

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SCOTT, VIRGINIA N. "Interaction of Factors to Control Microbial Spoilage of Refrigerated Foods1." Journal of Food Protection 52, no. 6 (June 1, 1989): 431–35. http://dx.doi.org/10.4315/0362-028x-52.6.431.

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A variety of factors can prevent growth of microorganisms. Combining inhibitory factors can result in considerable improvement in the microbial stability of foods. Suitable combinations of growth-limiting factors at subinhibitory levels can be devised so that certain microorganisms can no longer proliferate in the product (the hurdles concept). Knowledge of the effectiveness of a wide range of combinations of hurdles for a variety of microorganisms would be valuable in product development in allowing predictions of microbial stability and safety of new formulations. Data generated in the laboratory could be used to predict the effect that changing certain factors would have relative to other factors with regard to increasing or decreasing microbial stability. These types of predictions are particularly important with refrigerated foods since the storage temperature is frequently the primary hurdle, and temperature abuse is not uncommon.

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Wang, Jianming, Junran Chen, Yunfeng Hu, Hanyan Hu, Guohua Liu, and Ruixiang Yan. "Application of a Predictive Growth Model of Pseudomonas spp. for Estimating Shelf Life of Fresh Agaricus bisporus." Journal of Food Protection 80, no. 10 (September 7, 2017): 1676–81. http://dx.doi.org/10.4315/0362-028x.jfp-17-055.

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ABSTRACT For prediction of the shelf life of the mushroom Agaricus bisporus, the growth curve of the main spoilage microorganisms was studied under isothermal conditions at 2 to 22°C with a modified Gompertz model. The effect of temperature on the growth parameters for the main spoilage microorganisms was quantified and modeled using the square root model. Pseudomonas spp. were the main microorganisms causing A. bisporus decay, and the modified Gompertz model was useful for modelling the growth curve of Pseudomonas spp. All the bias factors values of the model were close to 1. By combining the modified Gompertz model with the square root model, a prediction model to estimate the shelf life of A. bisporus as a function of storage temperature was developed. The model was validated for A. bisporus stored at 6, 12, and 18°C, and adequate agreement was found between the experimental and predicted data.

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Cui, Siqi, Xiaolu Yu, Ya Chen, Jianli Zhang, and Guangmin Liu. "Bacterial Diversity and Dominant Spoilage Microorganisms in Fresh-Cut Broccoli." Applied Sciences 12, no. 7 (March 25, 2022): 3370. http://dx.doi.org/10.3390/app12073370.

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Different cutting types not only affect the quality and bioactive substances of broccoli but may produce wounding stress that influences the quantity and diversity of microorganisms and finally leads to safety concerns. In this study, three different fresh-cutting types (floret (F), quarterly cut floret (QF) and shredded floret (FS)) and four storage stages (0, 1, 2 and 3 day(s)) were designed to detect the bacterial diversity in broccoli. Results showed that the quantity and growth of microorganisms in fresh-cut broccoli were positively correlated with the intensity of fresh-cut damage, and the 97 strains isolated using 16S rRNA gene sequences were mainly classified into four phyla: Proteobacteria, Actinobacteria, Bacteroidetes and Firmicutes. The predominant phylum was Proteobacteria, dominated by Pseudomonas spp. and Acinetobacter spp. Four representative strains of different species were selected to analyze their spoilage potential on fresh-cut broccoli. Pseudomonas spp. had great impacts on the corruption of broccoli, which affected fresh-cut broccoli by metabolizing to produce nitrite and consuming nutrition. Moreover, Comamonas spp. and Acinetobacter spp. also affected the quality of broccoli, but received little attention previously. This study provides a reference for precise bacteriostasis and preservation of fresh-cut vegetables such as broccoli.

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36

Beveridge, J. R., K. Wall, S. J. MacGregor, J. G. Anderson, and N. J. Rowan. "Pulsed electric field inactivation of spoilage microorganisms in alcoholic beverages." Proceedings of the IEEE 92, no. 7 (July 2004): 1138–43. http://dx.doi.org/10.1109/jproc.2004.829008.

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37

Hung, Yu-Ting, Lynne A. McLandsborough, Julie M. Goddard, and Luis J. Bastarrachea. "Antimicrobial polymer coatings with efficacy against pathogenic and spoilage microorganisms." LWT 97 (November 2018): 546–54. http://dx.doi.org/10.1016/j.lwt.2018.07.046.

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38

Stanojević-Nikolić, Slobodanka, Gordana Dimić, Ljiljana Mojović, Jelena Pejin, Aleksandra Djukić-Vuković, and Sunčica Kocić-Tanackov. "Antimicrobial Activity of Lactic Acid Against Pathogen and Spoilage Microorganisms." Journal of Food Processing and Preservation 40, no. 5 (December 15, 2015): 990–98. http://dx.doi.org/10.1111/jfpp.12679.

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39

Cimaglia, Fabio, Mariana Tristezza, Antonietta Saccomanno, Patrizia Rampino, Carla Perrotta, Vittorio Capozzi, Giuseppe Spano, Maurizio Chiesa, Giovanni Mita, and Francesco Grieco. "An innovative oligonucleotide microarray to detect spoilage microorganisms in wine." Food Control 87 (May 2018): 169–79. http://dx.doi.org/10.1016/j.foodcont.2017.12.023.

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40

Turvey, Michelle Elizabeth, Florian Weiland, Jon Meneses, Nick Sterenberg, and Peter Hoffmann. "Identification of beer spoilage microorganisms using the MALDI Biotyper platform." Applied Microbiology and Biotechnology 100, no. 6 (February 9, 2016): 2761–73. http://dx.doi.org/10.1007/s00253-016-7344-8.

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41

Hocking, Ailsa, Mariam Begum, and Cindy Stewart. "Putting the pressure on spoilage fungi." Microbiology Australia 25, no. 3 (2004): 36. http://dx.doi.org/10.1071/ma04336.

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Heat processing has been a mainstay of the food industry for many years and is used to destroy microorganisms in foods to render the foods safe and extend the shelf life. However, heat processing is detrimental to the flavour and texture of many foods, and canned foods are regarded as ?old-fashioned? by some consumers. Consequently, some manufacturers of canned fruits have moved to flexible packaging to make their product more appealing to consumers, but this does not really change the organoleptic profiles of the heat processed product.

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Espirito Santo, Milton Luiz Pinho, Cristiane Lisboa, Fernanda Gonçalves Alves, Daniela Martins, Luiz Henrique Beirão, Ernani Sebastião Sant'Anna, and Bernadette Dora Gombossy de Melo Franco. "Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a." Brazilian Archives of Biology and Technology 48, no. 1 (January 2005): 42–52. http://dx.doi.org/10.1590/s1516-89132005000100008.

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Lactobacillus sakei 2a is a bacteriocin producer strain. In this study, it's effects as a starter culture in the curing process of sardine (Sardinella brasiliensis) fillets were studied at different concentrations of NaCl (2, 4, 6%) and glucose (2, 4%). After 21 days of fermentation, the spoilage microorganisms population reached 9.7 Log10 CFU g-1 corresponding to 6% NaCl and 4% glucose. With no addition of glucose and starter culture, sardine fillets began spoilage 72 hours after fermentation, even when 6% NaCl was used. Little differences were observed in lactic acid production when 2 and 4% glucose were added, since total acidity was 1.32 and 1.34% respectively, the experiments with 6% NaCl presented the best results. Initial pH of sardine fillets was 6.0 and after 21 days pH values were 3.8, 3.9 and 4.0 for the experiments with 2, 4 and 6% NaCl respectively. This could have been due to the inhibitory properties of NaCl over the spoilage microorganisms. After 21 days of the fermentation, the levels of lactic acid bacteria (LAB) were 14.5 Log10 CFU.g-1.

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FLORES, LISA M., LUTGARDA S. PALOMAR, PEGGY A. ROH, and LLOYD B. BULLERMAN. "Effect of Potassium Sorbate and Other Treatments on the Microbial Content and Keeping Quality of a Restaurant-Type Mexican Hot Sauce1,2." Journal of Food Protection 51, no. 1 (January 1, 1988): 4–7. http://dx.doi.org/10.4315/0362-028x-51.1.4.

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Spoiled and unspoiled restaurant-made Mexican hot sauces were examined for presence of pathogenic and spoilage microorganisms. Studies to determine whether microorganisms isolated from the sauce could grow and cause spoilage were also carried out. The effects of potassium sorbate at various levels (0, 0.02, 0.03, 0.05, 0.1 and 0.2%) on the keeping quality of the sauce were also determined. Spoiled sauce had microbial counts 4 log-cycles higher than the unspoiled sauce. Bacteria were either very few or absent in all the samples and were unable to grow when reinoculated. The pH of the sauce was below 4.5. Yeasts increased after 10 d of incubation and were the main organisms that caused the spoilage. Potassium sorbate at .05% was inhibitory to yeasts in both original and inoculated sauces. Levels of 0.02 and 0.03% were only fungistatic. Benzoic acid at 0.05% was also inhibitory, while heating at 80°C for 10 min did not extend shelf life appreciably, and acidification to pH 3.5 increased shelf life only slightly.

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Peña, Rubén, Renato Chávez, Arturo Rodríguez, and María Ganga. "A Control Alternative for the Hidden Enemy in the Wine Cellar." Fermentation 5, no. 1 (March 6, 2019): 25. http://dx.doi.org/10.3390/fermentation5010025.

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Brettanomyces bruxellensis has been described as the principal spoilage yeast in the winemaking industry. To avoid its growth, wine is supplemented with SO2, which has been questioned due to its potential harm to health. For this reason, studies are being focused on searching for, ideally, natural new antifungals. On the other hand, it is known that in wine production there are a variety of microorganisms, such as yeasts and bacteria, that are possible biological controls. Thus, it has been described that some microorganisms produce antimicrobial peptides, which might control yeast and bacteria populations. Our laboratory has described the Candida intermedia LAMAP1790 strain as a natural producer of antimicrobial compounds against food spoilage microorganisms, as is B. bruxellensis, without affecting the growth of S. cerevisiae. We have demonstrated the proteinaceous nature of the antimicrobial compound and its low molecular mass (under 10 kDa). This is the first step to the possible use of C. intermedia as a selective bio-controller of the contaminant yeast in the winemaking industry.

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Yissa, Toheeb D., Wahab O. Okunowo, Rukayat I. Afolayan, Abdulakeem R. Agboola, Halima Y. Lukman, Alfa Suleiman, and Abafi J. Majiyebo. "Phytochemical compositions and antimicrobial activity of leaf extracts of Calotropis procera against food spoilage microorganisms." AROC in Natural Products Research 1, no. 2 (January 8, 2022): 36–46. http://dx.doi.org/10.53858/arocnpr01023646.

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Background: The purpose of this study was to determine the phytochemical composition and antimicrobial potential of crude n-hexane, ethyl-acetate, methanol and aqueous extracts of Calotropis procera leaves against food spoilage microorganisms. Methods: Standard protocols were employed for the analysis of qualitative phytochemical compositions of the extracts, and antimicrobial activities against Staphylococcus aureus, Bacillus cereus, Pseudomonas aerugenosa and Aspergillus niger. Results: Phytochemical analysis revealed the presence of tannin, saponin, alkaloids, flavonoids, reducing sugar and phenolics. Terpenoids were absent in ethyl acetate and n-hexane extracts while cardiac glycoside was absent in all extracts. All extracts produced antimicrobial activity at a varying zone of inhibition. The widest inhibition zone was produced by methanol extract (21.35±0.43 mm) on staphylococcus aureus while the lowest inhibition zone (12.05±0.45 mm) was observed in the n-hexane fraction. Similarly, the widest inhibition zone (17.24±0.95 mm) was produced by methanol on A. niger while the lowest inhibition zone (5.45±0.42 mm) was produced on n-hexane on A. niger. However, the ethyl acetate extract showed no visible inhibitory zone on all the tested microorganisms. The minimum inhibitory concentration ranged from 32 mg/ml (S. aureus and B. cereus) for ethanol extracts to 128 mg/ml (B. cereus, P. aerugenosa and A. niger) for n-hexane extract. Conclusion: The result shows that the plant is a good source of bioactive compounds that can be used as a natural alternative to a chemical agent in preserving and controlling food poisoning organisms.

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Kouamé, Kohi Alfred, Koffi Maïzan Jean-Paul Bouatenin, Wahauwouélé Hermann Coulibaly, and Djé Koffi Marcellin. "Biochemical and microbiological characterization of “Soumbara” from African locust bean (Parkia biglobosa) seeds consumed in Abidjan (Côte d’Ivoire)." North African Journal of Food and Nutrition Research 5, no. 11 (June 12, 2021): 35–42. http://dx.doi.org/10.51745/najfnr.5.11.35-42.

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Background: “Soumbara” as well as other traditional foods of Côte d'Ivoire are produced in a traditional way. These foods may contain pathogenic and spoilage microorganisms. Aims: The aim of our work was to assess the sanitary quality of “Soumbara” sold in five communes of Abidjan (Côte d’Ivoire), in order to valorize it as a flavor enhancer. Material and Methods: A consumption survey as well as the analysis of some physico-chemical (pH, titratable acidity, Brix degree, moisture, and organic acids) and microbiological parameters (enumeration of MAG, Clostridium, Bacillus, Staphylococci, Salmonella, E. coli, and coliforms) were carried out in five (05) municipalities of Abidjan (Abobo, Yopougon, Port Bouet, Adjamé, and Treichville) on 75 samples. Results: The results of the survey showed that most of the respondents were familiar with “Soumbara” and often consumed it. These consumers stated that they did not experience any discomfort after consuming this food. Physicochemical analyses showed that the water content of the samples of “Soumbara” ranged from 16.50% to 19.28% and the pH varied from 6.32 ± 0.01 to 7.91± 0.02. “Soumbara” contained little follow-through which ranged from 0.10 ± 0.001 to 0.27 ± 0.05. “Soumbara” also contained phenolic compounds such as coumarins, hydroquinones, and caffeic acid. Microbiological analyses had revealed the presence of spoilage and pathogenic germs such as Bacillus, Staphylococcus, and E. coli at high loads exceeding the 2019/229/EC standard. Conclusions: However, due to the high load of spoilage and pathogenic microorganisms, this food eaten by sprinkling directly on the dish, without passing through a cooking process could expose the consumer to a risk of food poisoning. Keywords: Food poisoning, “Soumbara”, Pathogenic and Spoilage Microorganisms.

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47

Rodrigues, Gisela, Sara Coelho-Fernandes, Ana Sofia Faria, José M. Lorenzo, Ursula Gonzales-Barron, and Vasco Cadavez. "Microbial Deterioration of Portuguese Lamb Meat as Affected by Its Intrinsic Properties." Proceedings 70, no. 1 (November 10, 2020): 83. http://dx.doi.org/10.3390/foods_2020-07753.

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In Portugal, the main autochthonous sheep breeds exploited for meat production are Churra Galega Bragançana (CGB) and Bordaleira de Entre Douro e Minho (BEDM). This study aimed to characterise the evolution of spoilage microorganisms in refrigerated vacuum-packed (VP) lamb meat from BEDM and CGB breeds and to elucidate how the intrinsic properties of meat can affect its microbial spoilage. Meat from the BEDM breed presented higher (p < 0.0001) populations of mesophiles, lactic acid bacteria, Pseudomonas spp. and psychrotrophic bacteria, since its higher ultimate pH (means: 5.77 for BEDM vs. 5.58 for CGB) accelerated spoilage rate (p < 0.0001). While water activity and protein content were not found to regulate microbial deterioration (p > 0.05), the growth of spoilage bacteria was exacerbated by higher moisture (p < 0.0001) and higher ash content (p < 0.001). On the contrary, a higher intramuscular fat content slowed down (p < 0.0001) the growth of spoilage bacteria in VP lamb meat.

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48

Adebayo-Oyetoro, A. O., O. B. Oyewole, A. O. Obadina, and M. A. Omemu. "Microbiological Safety Assessment of Fermented Cassava Flour “Lafun” Available in Ogun and Oyo States of Nigeria." International Journal of Food Science 2013 (2013): 1–5. http://dx.doi.org/10.1155/2013/845324.

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The microorganisms involved in the fermentation and spoilage of fermented cassava flour were investigated. The water samples used at the different processing sites were also investigated to determine their safety status. There was predominance ofStaphylococcus aureus,Aspergillusspp., andEscherichia coliin all samples. Coliforms were observed to be present in all of the processing water. In the fermented cassava flour, the total bacterial count ranged between4.9×106 cfu/mL from Eleso, Bakatari, and Oja Odan processing sites and8.10×106 cfu/mL in Eruku processing site. The majority of the microorganisms involved in the spoilage of “lafun” were found to beAspergillus nigerwhich ranged between4.6×105 cfu/mL in Eleso and8.1×105 cfu/mL in Kila. The control sample prepared in the laboratory had a low microbial load compared to samples collected from various sites and markets.

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Mokoena, Mduduzi P., Cornelius A. Omatola, and Ademola O. Olaniran. "Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens." Molecules 26, no. 22 (November 22, 2021): 7055. http://dx.doi.org/10.3390/molecules26227055.

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Lactic acid bacteria (LAB) are Gram-positive and catalase-negative microorganisms used to produce fermented foods. They appear morphologically as cocci or rods and they do not form spores. LAB used in food fermentation are from the Lactobacillus and Bifidobacterium genera and are useful in controlling spoilage and pathogenic microbes, due to the bacteriocins and acids that they produce. Consequently, LAB and their bacteriocins have emerged as viable alternatives to chemical food preservatives, curtesy of their qualified presumption of safety (QPS) status. There is growing interest regarding updated literature on the applications of LAB and their products in food safety, inhibition of the proliferation of food spoilage microbes and foodborne pathogens, and the mitigation of viral infections associated with food, as well as in the development of creative food packaging materials. Therefore, this review explores empirical studies, documenting applications and the extent to which LAB isolates and their bacteriocins have been used in the food industry against food spoilage microorganisms and foodborne pathogens including viruses; as well as to highlight the prospects of their numerous novel applications as components of hurdle technology to provide safe and quality food products.

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Silveira, Mariana Pereira, Franciele Maria Pelissari, and Marcio Schmiele. "Antifungal performance of essential oils in breadmaking by in situ, in vitro and active packaging evaluation – a review." Research, Society and Development 11, no. 6 (April 17, 2022): e1011628547. http://dx.doi.org/10.33448/rsd-v11i6.28547.

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Due to antifungal properties, the application of essential oils in bread has attracted commercial interest due to its highly perishable. Their limited shelf life is due to their high water activity and is dependent on good manufacturing practices and proper storage and distribution methods. The main spoilage microorganisms in bread are molds. Therefore, the present study aimed to provide an integrative review of scientific literature related to recent studies on the application of essential oils to limit or prevent the development of spoilage fungi in breadmaking. The approach includes the use of essential oils as an additive in the formulation of bread through addition in the dough, as surface protection or in active packaging. Essential oils are composed of bioactive substances with antifungal properties that are suitable for the preservation of bread. High volatility, high costs, and strong odors are characteristics that restrict their applicability. Therefore, it is important to evaluate the dosage, forms of application, different mechanisms of antimicrobial action, and the effects of their individual or combined use with other preservation technologies. In this way, essential oils there may be inhibitory to spoilage microorganisms while maintaining adequate technological and sensorial characteristics in breadmaking.

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Статті в журналах з теми "Spoilage microorganisms"

Оформте джерело за APA, MLA, Chicago, Harvard та іншими стилями