Biodegradable and Edible Film Based on Persimmon (Diospyros kaki L.) Used as a Lid for Minimally Processed Vegetables Packaging

2021 ◽  
Vol 14 (4) ◽  
pp. 765-779
Author(s):  
Julia Rabelo Vaz Matheus ◽  
Rebeca Melgaço de Assis ◽  
Thiago Ramos Correia ◽  
Mônica Regina da Costa Marques ◽  
Marcia Christina Amorim Moreira Leite ◽  
...  
Keyword(s):  
Edible Film ◽  
Diospyros Kaki ◽  
Minimally Processed ◽  
Minimally Processed Vegetables

scholarly journals Combined application of essential oils from Origanum vulgare L. and Rosmarinus officinalis L. to inhibit bacteria and autochthonous microflora associated with minimally processed vegetables

2011 ◽  
Vol 44 (5) ◽  
pp. 1541-1548 ◽  
Author(s):  
Geíza Alves de Azeredo ◽  
Tânia Lúcia Montenegro Stamford ◽  
Pollyana Campos Nunes ◽  
Nelson Justino Gomes Neto ◽  
Maria Elieidy Gomes de Oliveira ◽  
...  
Keyword(s):  
Essential Oils ◽  
Rosmarinus Officinalis ◽  
Origanum Vulgare ◽  
Minimally Processed ◽  
Combined Application ◽  
Rosmarinus Officinalis L ◽  
Minimally Processed Vegetables

Comparison of Four Commercial DNA Extraction Kits for PCR Detection of Listeria monocytogenes, Salmonella, Escherichia coli O157:H7, and Staphylococcus aureus in Fresh, Minimally Processed Vegetables

2008 ◽  
Vol 71 (10) ◽  
pp. 2110-2114 ◽  
Author(s):  
P. ELIZAQUÍVEL ◽  
R. AZNAR
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Dna Extraction ◽  
Pcr Detection ◽  
Escherichia Coli O157 ◽  
Minimally Processed ◽  
Green Pepper ◽  
Minimally Processed Vegetables ◽  
And Staphylococcus Aureus

Four commercial DNA extraction methods, PrepMan Ultra (Applied Biosystems), InstaGene Matrix (BioRad), DNeasy Tissue kit (Qiagen), and UltraClean (MoBio), were tested for PCR detection of Listeria monocytogenes, Escherichia coli O157: H7, Salmonella, and Staphylococcus aureus in fresh, minimally processed vegetables. For comparative purposes, sensitivity assays with specific PCRs were carried out after DNA extraction with the four methods in green pepper, broccoli, and onion artificially inoculated with the four pathogens separately. As confirmed by statistical analysis, the DNeasy Tissue kit rendered the highest sensitivity values in the three matrices assayed for Salmonella, L. monocytogenes, and E. coli O157:H7 and in onion for S. aureus. Despite being the most expensive of the methods compared, the DNeasy Tissue Kit can be successfully applied for any of the four most commonly studied pathogens, thus saving time and overall reducing the cost of the analysis.

Microbiological and Sensory Quality of Fresh Ready-to-Eat Artichoke Hearts Packaged under Modified Atmosphere

2017 ◽  
Vol 80 (5) ◽  
pp. 740-749 ◽  
Author(s):  
Nuria García-Martínez ◽  
Pedro Andreo-Martínez ◽  
Luis Almela ◽  
Lucía Guardiola ◽  
José A. Gabaldón
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Modified Atmosphere Packaging ◽  
Threshold Value ◽  
Plate Count ◽  
Vacuum Impregnation ◽  
Modified Atmosphere ◽  
Minimally Processed ◽  
Sensory Qualities ◽  
Minimally Processed Vegetables

ABSTRACT In recent years the sales of minimally processed vegetables have grown exponentially as a result of changes in consumer habits. The availability of artichoke buds as a ready-to-eat product would be, therefore, highly advantageous. However, minimally processed artichoke hearts are difficult to preserve because of their rapid browning and the proliferation of naturally occurring microorganisms. We developed artichoke hearts prepared as ready-to-eat products that maintain the characteristics of the fresh product. The microbiological stability, sensory qualities, and shelf life of the processed artichoke hearts were determined. During the shelf life, Salmonella, Listeria monocytogenes, and Escherichia coli counts were below the limits legally established by European regulations for minimally processed vegetables. The pH played an important role in microbial growth. Artichoke hearts had lower microbial counts in experiments conducted at pH 4.1 than in experiments conducted at pH 4.4, although the recommended threshold value for total plate count (7 log CFU/g) was not exceeded in either case. Sensory parameters were affected by the microorganisms, and artichoke products at lower pH had better sensory qualities. Vacuum impregnation techniques, modified atmosphere packaging, and low storage temperature were very effective for increasing the shelf life of minimally processed artichokes. The average shelf life was approximately 12 to 15 days.

Radiation Processing To Ensure Safety of Minimally Processed Carrot (Daucus carota) and Cucumber (Cucumis sativus): Optimization of Dose for the Elimination of Salmonella Typhimurium and Listeria monocytogenes

2006 ◽  
Vol 69 (2) ◽  
pp. 444-448 ◽  
Author(s):  
V. S. DHOKANE ◽  
S. HAJARE ◽  
R. SHASHIDHAR ◽  
A. SHARMA ◽  
J. R. BANDEKAR
Keyword(s):  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Escherichia Coli O157 ◽  
Radiation Processing ◽  
Minimally Processed ◽  
Shigella Species ◽  
Storage Studies ◽  
D Values ◽  
Minimally Processed Vegetables ◽  
Control Samples

Minimally processed vegetables are in demand, because they offer convenience to consumers. However, these products are often unsafe because of possible contamination with pathogens, such as Salmonella, Escherichia coli O157:H7, and Shigella species. Therefore, this study was carried out to optimize the radiation dose necessary to ensure the safety of precut carrot and cucumber. Decimal reduction doses (D-values) of Salmonella Typhimurium MTCC 98 were ca. 0.164 kGy in carrot samples and 0.178 kGy in cucumber samples. D-values of Listeria monocytogenes were determined to be 0.312 and 0.345 kGy in carrot and cucumber samples, respectively. Studies of inoculated, packaged, minimally processed carrot and cucumber samples showed that treatment with a 1-kGy dose of gamma radiation eliminated up to 4 log CFU/g of Salmonella Typhimurium and 3 log CFU/g of L. monocytogenes. However, treatment with a 2-kGy dose was necessary to eliminate these pathogens by 5 log CFU/g. Storage studies showed that both Salmonella Typhimurium and L. monocytogenes were able to grow at 10°C in inoculated control samples. Neither of these pathogens could be recovered from radiation-processed samples after storage for up to 8 days.

scholarly journals EFFECT OF CALCIUM LACTATE ON QUALITY, SAFETY AND NUTRITIONAL SENESCENCE PARAMETERS OF MINIMALLY PROCESSED VEGETABLES

2005 ◽  
pp. 331-338
Author(s):  
A.B. Martin-Diana ◽  
D. Rico ◽  
J. Frias ◽  
J. Mulcahy ◽  
G.T.M. Henehan ◽  
...  
Keyword(s):  
Calcium Lactate ◽  
Minimally Processed ◽  
Minimally Processed Vegetables

scholarly journals Hygienic and sanitary evaluation of minimally processed vegetables sold in public fairs in the Western Region of Paran State, Brazil

2014 ◽  
Vol 8 (1) ◽  
pp. 20-24
Author(s):  
Carvalho de MOURA Alexandre ◽  
Gisele da Silva PINTO Fabiana ◽  
Almeida Mira de BONA Eliana ◽  
Pagliosa Carvalho GUEDES Luciana ◽  
Aparecida SOARES Izabel
Keyword(s):  
Western Region ◽  
Minimally Processed ◽  
The Western Region ◽  
Minimally Processed Vegetables

Minimally Processed Vegetable Salads: Microbial Quality Evaluation

2007 ◽  
Vol 70 (5) ◽  
pp. 1277-1280 ◽  
Author(s):  
HANS FRÖDER ◽  
CECÍLIA GERALDES MARTINS ◽  
KATIA LEANI OLIVEIRA de SOUZA ◽  
MARIZA LANDGRAF ◽  
BERNADETTE D. G. M. FRANCO ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Microbiological Quality ◽  
Positive Sample ◽  
Fecal Coliforms ◽  
Microbial Quality ◽  
Biochemical Tests ◽  
Minimally Processed ◽  
Increasing Demand ◽  
Minimally Processed Vegetables

The increasing demand for fresh fruits and vegetables and for convenience foods is causing an expansion of the market share for minimally processed vegetables. Among the more common pathogenic microorganisms that can be transmitted to humans by these products are Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella. The aim of this study was to evaluate the microbial quality of a selection of minimally processed vegetables. A total of 181 samples of minimally processed leafy salads were collected from retailers in the city of Sao Paulo, Brazil. Counts of total coliforms, fecal coliforms, Enterobacteriaceae, psychrotrophic microorganisms, and Salmonella were conducted for 133 samples. L. monocytogenes was assessed in 181 samples using the BAX System and by plating the enrichment broth onto Palcam and Oxford agars. Suspected Listeria colonies were submitted to classical biochemical tests. Populations of psychrotrophic microorganisms >106 CFU/g were found in 51% of the 133 samples, and Enterobacteriaceae populations between 105 and 106 CFU/g were found in 42% of the samples. Fecal coliform concentrations higher than 102 CFU/g (Brazilian standard) were found in 97 (73%) of the samples, and Salmonella was detected in 4 (3%) of the samples. Two of the Salmonella-positive samples had <102 CFU/g concentrations of fecal coliforms. L. monocytogenes was detected in only 1 (0.6%) of the 181 samples examined. This positive sample was simultaneously detected by both methods. The other Listeria species identified by plating were L. welshimeri (one sample of curly lettuce) and L. innocua (2 samples of watercress). The results indicate that minimally processed vegetables had poor microbiological quality, and these products could be a vehicle for pathogens such as Salmonella and L. monocytogenes.

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