Use of Antimicrobial Agents in Food Processing Systems

2012 ◽  
Vol 4 (1) ◽  
pp. 2-7 ◽  
Author(s):  
Aisha A. Abushelaibi ◽  
Mariam S. Al Shamsi ◽  
Hanan S. Afifi
Keyword(s):  
Food Processing ◽  
Antimicrobial Agents

scholarly journals Inhibition of lactic acid bacteria and bacillus sp. growth in cheese and meat products due to effect of polymer packaging film with incorporated nisin

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S303-S305 ◽  
Author(s):  
O. Krejčová ◽  
E. Šviráková ◽  
J. Dobiáš ◽  
M. Plocková
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Processing ◽  
Antimicrobial Agents ◽  
Meat Products ◽  
Inhibitory Effect ◽  
Packaging Film ◽  
Packaging System ◽  
Lactic Bacteria ◽  
Total Bacteria

Active packaging systems based on the application of packaging materials with incorporated and/or immobilized antimicrobial agents provides one of promising trends in food processing. The object of this work was to test the effect of polyethylene (LDPE) packaging film treated with lacquer containing 5% (w/w) Nisaplin<sup>®</sup> on the growth of lactic acid bacteria, aerobic sporeforming bacteria, Bacillus cereus and on the changes of total count of bacteria in packaged meat products and processed cheese. Peaces of cheese in contact with nisin treated film were stored at 21°C for 0, 7, and 28 days. The obtained results confirmed significant inhibitory effect of such packaging system against aerobic sporeforming bacteria, when the decrease of above mentioned bacteria contamination up to four logarithmic cycles were determined. In contact with sliced salami the significant decrease of total bacteria as well as lactic acid bacteria counts were found. During storage of packaged salami for two weeks at 5°C the total bacteria count on the surface of product in contact with the package dropped by more than one logarithmic cycles, present lactic bacteria were inhibited by more than two logarithmic cycles.

scholarly journals Antimicrobial Activity of Pomegranate Peel and Its Applications on Food Preservation

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Jing Chen ◽  
Chunling Liao ◽  
Xiaolu Ouyang ◽  
Ibrahim Kahramanoğlu ◽  
Yudi Gan ◽  
...  
Keyword(s):  
Food Processing ◽  
Antimicrobial Agents ◽  
Punica Granatum ◽  
Extraction Methods ◽  
Antimicrobial Activities ◽  
Food Preservation ◽  
Pomegranate Peel ◽  
Growing Conditions ◽  
Pomegranate Peel Extract ◽  
Processing And Storage

Pomegranate (Punica granatum L.) fruit is being cultivated since the civilization is known, and its production and consumption have been increased since the last century due to the scientific confirmation of its health benefits. Pomegranate fruits, fruit juice, its seeds, and peels are known to have higher contents of bioactive compounds, viz., phenolic acids, flavonoids, and hydrolysable tannins. The peels of pomegranate fruits are the major by-products produced during food processing of pomegranate enriched in antioxidants and broad-spectrum antimicrobial agents and can prevent food deterioration even. This health potential of pomegranate is known to vary significantly upon the varieties, growing conditions, cultivation practices, stages of the development, and the extraction methods. Herein, the biochemical composition of the pomegranate peel extract (PPE), its efficacy in food preservation, and antimicrobial activities are discussed to provide a comprehensive guide for farmers, food processing, and storage sectors and academia.

scholarly journals Valorization of Bio-Residues from the Processing of Main Portuguese Fruit Crops: From Discarded Waste to Health Promoting Compounds

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2624
Author(s):  
Liege A. Pascoalino ◽  
Filipa S. Reis ◽  
Miguel A. Prieto ◽  
João C. M. Barreira ◽  
Isabel C. F. R. Ferreira ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Food Processing ◽  
Antimicrobial Agents ◽  
Chemical Constituents ◽  
Low Cost ◽  
Current Evidence ◽  
Fruit Crops ◽  
Potential Sources ◽  
Potential Applications ◽  
Health Promoting

Food processing generates a large amount of bio-residues, which have become the focus of different studies aimed at valorizing this low-cost source of bioactive compounds. High fruit consumption is associated with beneficial health effects and, therefore, bio-waste and its constituents arouse therapeutic interest. The present work focuses on the main Portuguese fruit crops and revises (i) the chemical constituents of apple, orange, and pear pomace as potential sources of functional/bioactive compounds; (ii) the bioactive evidence and potential therapeutic use of bio-waste generated in the processing of the main Portuguese fruit crops; and (iii) potential applications in the food, nutraceutical, pharmaceutical, and cosmetics industries. The current evidence of the effect of these bio-residues as antioxidant, anti-inflammatory, and antimicrobial agents is also summarized. Conclusions of the revised data are that these bio-wastes hold great potential to be employed in specific nutritional and pharmaceutical applications.

Use of Antimicrobial Agents in Food Processing Systems

2012 ◽  
Vol 4 (1) ◽  
pp. 2-7
Author(s):  
Aisha A. Abushelaibi ◽  
Mariam S. Al Shamsi ◽  
Hanan S. Afifi
Keyword(s):  
Food Processing ◽  
Antimicrobial Agents

scholarly journals Ancient Procedures for the High-Tech World: Health Benefits and Antimicrobial Compounds from the Mediterranean Empires

2008 ◽  
Vol 2 (1) ◽  
pp. 235-246 ◽  
Author(s):  
Carla C.C.R. de Carvalho ◽  
Maria José Caramujo
Keyword(s):  
Human Health ◽  
Food Processing ◽  
Food Industry ◽  
Antimicrobial Agents ◽  
World Health ◽  
High Tech ◽  
Standards Of Living ◽  
The Everyday ◽  
Microbial Strains ◽  
The Mediterranean

This paper reviews the benefits of the Mediterranean diet and methods developed for food processing and preservation during the time of the ancient empires. In Antiquity, trees and herbs were harvested for culinary and medicinal purposes, and from the everyday handling of products and keen observation, a great body of wisdom was derived by philosophers and physicians. With modern day techniques, the suspected properties of compounds have been investigated and the beneficial properties tested. From these studies it is apparent that olive oil, herbs, essential oils and metals, when used with the backing of scientific knowledge can improve human health and the standards of living while respecting the environment. Nowadays, proliferation of disinfectants and antimicrobial agents in domestic, industrial and medical environments has contributed to the appearance of resistant microbial strains and of new pathogens. Since regulators have restricted the use and concentrations of many preservatives, sanitizers, and antimicrobial agents, the food industry is facing a problem to extend the shelf-life of products, and to keep the manufacturing environment clean. The application of natural compounds and simple techniques developed by ancient Mediterranean civilizations may prove as useful as more modern synthetic substances, thus avoiding potential threats to human health and the environment.

scholarly journals Microscopic findings for the study of biofilms in food environments.

1970 ◽  
Vol 60 (4) ◽  
Author(s):  
Magdalena A Olszewska
Keyword(s):  
Food Processing ◽  
Bacterial Adhesion ◽  
Food Industry ◽  
Antimicrobial Agents ◽  
Food Poisoning ◽  
Food Environments ◽  
Quality And Safety ◽  
Food Spoilage ◽  
Persister Cells ◽  
Microscopic Findings

The capability of bacteria to colonize food processing surfaces and to form biofilm has become an emerging concern for food industry. The presence and persistence of biofilm on food processing surfaces may pose a risk of food spoilage or food poisoning. A better understanding of bacterial adhesion and resistance of biofilms is needed to ensure quality and safety of food products. This review focuses on microscopic approaches incorporated to explore biofilm mode of existence in food processing environments. An application of antimicrobial agents for the biofilm control, in particular for bacteria connected with food processing environments, is also highlighted. In addition, some aspects of biofilm resistance, especially the phenomenon of persister cells, are discussed.

WHAT SEAFOOD PROCESSORS SHOULD KNOW ABOUT VIBRIO PARAHAEMOLYTICUS1

1973 ◽  
Vol 36 (8) ◽  
pp. 405-408 ◽  
Author(s):  
J. S. Lee
Keyword(s):  
Food Processing ◽  
Vibrio Parahaemolyticus ◽  
Antimicrobial Agents ◽  
Growth Potential ◽  
Effects Of Temperature

Information on Vibrio parahaemolyticus that is pertinent for its control in food processing operations is compiled and discussed in this paper. The growth potential of this organism and requirement for NaCl are discussed in some detail Effects of temperature, pH, and antimicrobial agents are also presented.

Antimicrobial potential of kombucha against foodborne pathogens

2021 ◽  
Vol 13 (3) ◽  
pp. 53-61
Author(s):  
Jie Hou ◽  
Rong Luo ◽  
Hui Ni ◽  
Ke Li ◽  
Fedrick C Mgomi ◽  
...  
Keyword(s):  
Foodborne Pathogens ◽  
Food Processing ◽  
Food Industry ◽  
Antimicrobial Agents ◽  
Microbial Flora ◽  
Chemical Compositions ◽  
Foodborne Illnesses ◽  
Food Borne ◽  
Alternative Approach ◽  
Potential Applications

The survival of foodborne pathogens under stressful food processing conditions and in host’s gastrointestinal tract has been widely reported to cause the outbreak of human diseases. Generally, antibiotics have been used to elimi-nate the microbial flora of foodborne pathogens. However, the overuse of antibiotics has contributed to the emergence and spread of multi-drug-resistant foodborne pathogens. Kombucha is a beverage prepared by fermenting sugared tea or other substrates with a symbiotic culture of yeasts and bacteria, and has been proved to fight food-borne pathogens and affect gastrointestinal microbial flora to prevent foodborne illnesses. In this context, this review primarily focused on microbiological and chemical compositions of kombucha obtained by fermenting different substrates. It further discussed the antimicrobial activity of kombucha, as well as potential antimicrobial agents found in kombucha, and the limitations of kombucha in the food industry. In addition, the need for developing antimicrobial agents from kombucha has been discussed for potential applications. The information provided in this review indicates that kombucha could serve as an alternative approach to control pathogens in place of using antibiotics.

Formación de películas biológicas en la industria alimentaria / Biofilms in the food industry

1999 ◽  
Vol 5 (1) ◽  
pp. 25-30
Author(s):  
F.J. Pérez Elortondo ◽  
J. Salmerón ◽  
M. Albisu ◽  
C. Casas
Keyword(s):  
Food Processing ◽  
Food Industry ◽  
Antimicrobial Agents ◽  
Bacterial Biofilms ◽  
Food Spoilage ◽  
Food Contact Surfaces ◽  
Potential Sources ◽  
Contact Surfaces ◽  
Cleaning And Disinfection ◽  
Sources Of Contamination

Bacterial biofilms on food industry surfaces are potential sources of contamination for food products coming in contact with these surfaces. The development of biofilms in food processing environments may lead to food spoilage or transmission of diseases. This paper describes the formation of micro bial biofilms on food contact surfaces, their characteristics, and strategies for removal of adhered microorganisms (cleaning and disinfection) or for preventing microbial adhesion to surfaces (opti mizing equipment design, altering surface chemistry, treating with antimicrobial agents).

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