Kinetics of aseptic concentrated orange juice quality changes during commercial processing and storage

ABSTRACT: Buffalo milk is rich in nutrients and can serve as a substrate for the proliferation of microorganisms. Thus, the objective of the present study was to evaluate the growth kinetics of Salmonella Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions. Samples of raw and pasteurized milk were inoculated with 1 CFU of each bacterium, separately and together, per 25 mL. After contamination, samples were stored at 8 °C or 37 °C, and bacterial counts were performed at 24, 48, and 168 h. In addition, the accompanying microbiota growth, pH, and the effect of these variables on the growth kinetics of microorganisms were monitored. The pathogens tested were able to proliferate under most conditions tested, reaching high titers throughout the experimental period. At 37 °C, there was a decrease in pH and an increase in the accompanying microbiota that interfered with the microbial growth curve. It was also observed that pasteurized milk subjected to 8 °C provided better conditions for the multiplication of bacteria. Therefore, it was concluded that care throughout the production chain, storage, and commercialization of milk must be adopted to guarantee the microbiological safety of this food.

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Quality Changes in Bottled and Canned Lime Juice During Processing and Storage

East African Agricultural and Forestry Journal ◽

10.1080/00128325.1994.11663224 ◽

1994 ◽

Vol 60 (1-2) ◽

pp. 59-65

Author(s):

Francis M. Mathooko ◽

Vincezia G. Njiru

Keyword(s):

Quality Changes ◽

Lime Juice ◽

Processing And Storage ◽

And Storage

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Effects of kiwi’s pectin methylesterase inhibitor, nanomilling and pasteurization on orange juice quality

Food Science & Nutrition ◽

10.1002/fsn3.1886 ◽

2020 ◽

Vol 8 (12) ◽

pp. 6367-6379

Author(s):

Wael A. Bazaraa ◽

Abdalla S. Ammar ◽

Abdulghani M. Aqlan

Keyword(s):

Orange Juice ◽

Pectin Methylesterase ◽

Juice Quality ◽

Pectin Methylesterase Inhibitor ◽

Orange Juice Quality

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Effect of Processing and Storing Oyster Meats on Concentrations of Indicator Bacteria, Vibrios and Aeromonas hydrophila

Journal of Food Protection ◽

10.4315/0362-028x-47.8.598 ◽

1984 ◽

Vol 47 (8) ◽

pp. 598-601 ◽

Cited By ~ 4

Author(s):

M. A. HOOD ◽

R. M. BAKER ◽

F. L. SINGLETON

Keyword(s):

Aeromonas Hydrophila ◽

Processing Plants ◽

Commercial Processing ◽

Processing And Storage ◽

The Individual ◽

Subsequent Storage ◽

Pathogenic Vibrios ◽

And Storage ◽

Bacterial Groups ◽

Vibrio Spp

Oyster meats were examined from three commercial processing plants at different stages of processing and storage for four standard indicator bacterial groups, five species of vibrios reported to be associated with shellfish associated gastroenteritis, and Aeromonas hydrophila. Processing reduced the overall microbial load, but the individual bacterial groups examined remained statistically the same throughout processing. Upon storage, the concentration of Vibrio parahaemolyticus significantly declined with a concomitant increase in levels of A. hydrophila, and the levels of all other Vibrio spp. remained statistically the same. The findings suggest that, while processing results in a cleaner appearing product, processing does not eliminate potentially pathogenic vibrios. However, processing and subsequent storage of oyster meats do not appear to increase the levels of vibrios.

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