Effect of processing and storage conditions on the microbiological quality of minimally processed vegetables

Many types of spoilage and pathogenic microorganisms exist on fresh, minimally processed, and fully processed potato products. Potatoes are processed into many products including frozen, dried, ready-to-eat, and minimally processed. The microbiological quality of finished potato products is influenced by the natural microflora, processing, handling, and human contact. The natural microflora of potatoes are influenced by soil and airborne inocula, agricultural practices, harvesting methods, and storage conditions. The microflora of processed products are influenced by all of the factors and conditions affecting the natural microflora as well as the processes applied to the product. Increased consumer demand for new and existing potato products highlights the importance of ensuring their microbiological safety. This review considers the sources of microorganisms, microflora, foodborne disease pathogens, and outbreaks associated with, and selected microbiological research involving, potatoes and potato products.

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An Investigation of Moroccan Vinegars: Their Physicochemical Properties and Antioxidant and Antibacterial Activities

Journal of Food Quality ◽

10.1155/2021/6618444 ◽

2021 ◽

Vol 2021 ◽

pp. 1-8

Author(s):

Driss Ousaaid ◽

Hamada Imtara ◽

Hassan Laaroussi ◽

Badiaa Lyoussi ◽

Ilham Elarabi

Keyword(s):

Physicochemical Properties ◽

Bioactive Compounds ◽

Antibacterial Activities ◽

Storage Conditions ◽

Production Methods ◽

Maximum Value ◽

Processing And Storage ◽

And Storage ◽

Excellent Source

Vinegar is a natural product rich in bioactive compounds such as phenols, flavonoids, and organic acids. Several factors affect the quality of vinegars such as apple origin, environmental conditions, production methods, processing, and storage conditions. We investigated the quality of apple vinegars as well as their physicochemical properties and the antioxidant and antibacterial activities of vinegars collected from different areas in Morocco. For physicochemical properties, the outcomes showed the following values: pH (3.18–3.83), electrical conductivity (2.11–2.90), acidity (0.24–5.6), Brix (3.25–6), and density (1.0123–1.0233). The polyphenols content of samples was 68.91 mg AG/100 mL in sample S6 as the minimum value and 147.54 mg AG/100 mL in sample S2 as the maximum value. The best ability to scavenge the DPPH radical was observed in sample S3 (IC50 = 0.45 ± 0.013 µL/mL). Sample S2 showed moderate antibacterial effect against microorganisms tested with MICs ranging from 0.78 µL/mL to 1.125 µL/mL and with a diameter of inhibition ranging from 15.65 mm to 27.65 mm. In addition, a strong correlation was observed between the antibacterial activity of vinegars and physicochemical parameters (pH and total acidity). These outcomes have shown that our vinegar samples are an excellent source of bioactive compounds with potent antioxidant and antibacterial potentials.

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Critical assessment of formulation, processing and storage conditions on the quality of alveolar baked products determined by different analytical techniques: A review

Trends in Food Science & Technology ◽

10.1016/j.tifs.2018.09.014 ◽

2018 ◽

Vol 81 ◽

pp. 159-171 ◽

Cited By ~ 2

Author(s):

Zeineb Nhouchi ◽

Eliot Patrick Botosoa ◽

Romdhane Karoui

Keyword(s):

Analytical Techniques ◽

Storage Conditions ◽

Critical Assessment ◽

Baked Products ◽

Processing And Storage ◽

And Storage

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Minimally Processed Vegetable Salads: Microbial Quality Evaluation

Journal of Food Protection ◽

10.4315/0362-028x-70.5.1277 ◽

2007 ◽

Vol 70 (5) ◽

pp. 1277-1280 ◽

Cited By ~ 94

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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MOISTURE AND ACIDITY AS INDICATORS OF THE QUALITY OF HONEY ORIGINATING FROM VOJVODINA REGION

Archives of Veterinary Medicine ◽

10.46784/e-avm.v7i2.135 ◽

2015 ◽

Vol 7 (2) ◽

pp. 99-109 ◽

Cited By ~ 7

Author(s):

Nadežda Prica ◽

Milica Živkov Baloš ◽

Sandra Jakšić ◽

Željko Mihaljev ◽

Brankica Kartalović ◽

...

Keyword(s):

Moisture Content ◽

Storage Conditions ◽

Physicochemical Analysis ◽

Yeast Fermentation ◽

The Stability ◽

Processing And Storage ◽

And Storage ◽

Alcohol Formation ◽

Positive Quality

The color, aroma and fl avor are major sensory characteristics of honey, which are mainly determined by the botanical origin of honey as well as by processing and storage conditions. Increased moisture content above the maximum permitted level could result in honey spoilage, which aff ects its sensory properties. The higher water-in-honey content, the greater possibility of yeast fermentation and thus the change of the fl avor and color ofhoney. Fermentation process results in alcohol formation and, in the presence of oxygen, the alcohol will break down to acetic acid and water, which causes honey to have sour taste. Thus, moisture content of honey is a critical parameter for its quality as it aff ects the stability of honey and its resistance to microbial spoilage during storage. Physicochemical analysis of moisture content and acidity of honey play an important role in determining the overall characteristic of honey and final assessment of its quality. In this study, the investigation of aforementioned parameters resulted in positive quality assessment for 48 of 50 examined honey samples produced in 2013 in the territory of Vojvodina.

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Microbiological quality of minimally processed vegetables sold in Porto Alegre, Brazil

Brazilian Journal of Microbiology ◽

10.1590/s1517-83822007000400003 ◽

2007 ◽

Vol 38 (4) ◽

pp. 594-598 ◽

Cited By ~ 13

Author(s):

Silvia R. Pavan da Silva ◽

Sylvia E. Frizzo Verdin ◽

Dariane C. Pereira ◽

Aline M. Schatkoski ◽

Marilise B. Rott ◽

...

Keyword(s):

Microbiological Quality ◽

Porto Alegre ◽

Minimally Processed ◽

Minimally Processed Vegetables

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Effects of processing and storage conditions of cocoyam strips on the quality of fries

Food Science & Nutrition ◽

10.1002/fsn3.358 ◽

2016 ◽

Vol 4 (6) ◽

pp. 906-914 ◽

Cited By ~ 2

Author(s):

Oyindamola Oguntowo ◽

Adewale O. Obadina ◽

Olajide P. Sobukola ◽

Mojisola O. Adegunwa

Keyword(s):

Storage Conditions ◽

Processing And Storage ◽

And Storage

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Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil

Food Control ◽

10.1016/j.foodcont.2011.02.020 ◽

2011 ◽

Vol 22 (8) ◽

pp. 1400-1403 ◽

Cited By ~ 72

Author(s):

Maria Aparecida de Oliveira ◽

Vanessa Maciel de Souza ◽

Alzira Maria Morato Bergamini ◽

Elaine Cristina Pereira De Martinis

Keyword(s):

Microbiological Quality ◽

Minimally Processed ◽

Minimally Processed Vegetables

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A Comparative Assessment of the Quality of Minimally Processed Pineapples Sold in Wet Markets and Supermarkets of Mauritius

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.7.1.13 ◽

2019 ◽

Vol 7 (1) ◽

pp. 128-141

Author(s):

HUDAA NEETOO ◽

BRINDA RAMASAWMY ◽

ARVIND RUGGOO ◽

SHANE HARDOWAR ◽

ISSEN RUNGASAMY ◽

...

Keyword(s):

Vitamin C ◽

Microbial Contamination ◽

Health Hazard ◽

Microbiological Quality ◽

Storage Conditions ◽

Fruit Crops ◽

Minimally Processed ◽

Significant Difference ◽

Open Markets

Pineapple is one of the most economically important fruit crops of Mauritius and is often sold after being minimally processed (MP). Unfortunately, minimally processed whole (MPW) and fresh-cut (MPC) pineapples are susceptible to microbial contamination that can compromise the quality of the products. It is therefore important that MP pineapples have optimal freshness, nutritional quality, and are free from microbial contamination which would otherwise constitute a public health hazard to the consumers.The main aim of this study was to assess the microbiological, nutritional, and physicochemical quality of MP pineapples sourced from wet markets and supermarkets. Samples of MPW and MPC pineapples collected from open markets and supermarkets were subjected to microbiological, pH, and vitamin C analyses. The MP pineapples were also challenged using the specific spoilage organism (SSO), Pseudomonas fluorescens and subsequently stored at either ambient or refrigeration temperature to simulate storage conditions of wet markets and supermarkets, respectively. Laboratory analyses revealed that the Total Viable Counts (TVC), pH, and vitamin C content for MPW and MPC pineapples sampled ranged from 4.8 – 5.5 Log CFU/g, 4.16 – 4.96, and 21.60 – 28.90 mg/100 g, respectively. Since the population density of TVC was less than 7 Log CFU/g, which usually marks the onset of microbiological spoilage, the products were considered to be of a satisfactory microbiological quality. Moreover, there was no statistically significant difference in the microbiological load, pH, and vitamin C content for pineapples sourced from markets and supermarkets. Taken together, this study reveals that MP pineapples sold in wet markets and supermarkets have a satisfactory microbiological, nutritional, and sensorial quality with a shelf-life of >7 hours and >5 days when stored at room (29°C) and refrigeration (4°C) temperatures, respectively.

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