Role of Steam Blanching and Vacuum Packaging on the Physical and Microbiological Quality of Fresh Vegetable Soybean (Edamame) During Storage

2017 ◽  
Vol 2 (1) ◽  
Author(s):  
Kim C
Keyword(s):  
Microbiological Quality ◽  
Vacuum Packaging ◽  
Vegetable Soybean ◽  
Fresh Vegetable

MICROBIOLOGICAL QUALITY OF FROZEN "EDAMAME" (VEGETABLE SOYBEAN)

2008 ◽  
Vol 28 (2) ◽  
pp. 300-313 ◽  
Author(s):  
S. PAO ◽  
M.R. ETTINGER ◽  
M.F. KHALID ◽  
T. MEBRAHTU ◽  
C. MULLINS
Keyword(s):  
Microbiological Quality ◽  
Vegetable Soybean

scholarly journals Evaluation of Microbiological and Free-Living Protozoa Contamination in Dental Unit Waterlines

2019 ◽  
Vol 16 (15) ◽  
pp. 2648 ◽  
Author(s):  
Anna Maria Spagnolo ◽  
Marina Sartini ◽  
David Di Cave ◽  
Beatrice Casini ◽  
Benedetta Tuvo ◽  
...  
Keyword(s):  
Legionella Pneumophila ◽  
Tap Water ◽  
Microbiological Quality ◽  
Coliform Bacteria ◽  
Dental Staff ◽  
Plate Counts ◽  
Dental Unit Waterlines ◽  
Heterotrophic Plate Counts

Studies conducted over the last 40 years have demonstrated that the water output from dental unit waterlines (DUWLs) is often contaminated with high densities of microorganisms. It has been monitored the microbiological quality of the water in 30 public dental facilities in northern Italy in order to assess the health risk for patients and dental staff. In each facility, samples of water both from taps and from DUWLs were analyzed in order to evaluate heterotrophic plate counts (HPCs) at 22 °C and 36 °C, and to detect coliform bacteria, Pseudomonas aeruginosa, Legionella pneumophila and amoebae. In 100% of the samples taken from the DUWLs, the concentration of HPCs was above the threshold as determined by the Ministère de la Santé et des Solidarités (2007). The concentration of P. aeruginosa was greater than the indicated threshold in 16.67% of the hand-pieces analyzed. A total of 78.33% of samples were contaminated by L. pneumophila, while in the samples taken from the DUWLs alone, this percentage rose to 86.67%. Amoebae were detected in 60% of the samples taken from hand-pieces; all belonging to the species V. vermiformis. This study documented the presence of various microorganisms, including Legionella spp., at considerably higher concentrations in water samples from DUWLs than in samples of tap water in the same facilities, confirming the role of the internal DUWLs in increasing microbial contamination, especially in the absence of proper management of waterborne health risks.

The microbiological quality of minced pork treated with garlic in combination with vacuum packaging

10.5219/1585 ◽  
2021 ◽  
Vol 15 ◽  
pp. 453-459
Author(s):  
Simona Kunová ◽  
Peter Haščík ◽  
Ľubomír Lopašovský ◽  
Miroslava Kačániová
Keyword(s):  
Microbiological Quality ◽  
Vacuum Packaging ◽  
Coliform Bacteria ◽  
Dilution Method ◽  
Microbial Quality ◽  
Pseudomonas Spp ◽  
Average Value ◽  
Garlic Oil ◽  
Microbiological Analyses

The present study aimed to evaluate the microbial quality of minced pork treated with fresh garlic, dried garlic, and garlic oil in combination with vacuum packing. The growth of Total Viable Counts (TVC), Coliform Bacteria (CB), and Pseudomonas spp. were evaluated. The microbiological analyses were performed by the plate dilution method. The average value of TVC was 8.45 log CFU.g-1 in aerobically packed samples, 5.59 log CFU.g-1 in samples treated with garlic oil, 5.36 log CFU.g-1 in vacuum packed samples, and samples treated with dried garlic, and 4.98 log CFU.g-1 in samples treated with fresh garlic on 8th day of storage. The number of TVC was significantly lower in samples treated with fresh garlic compared to samples treated with dried garlic and garlic oil on the 8th day of storage (p <0.05). The average value of CB was 4.13 log CFU.g-1 in aerobically packed samples, 1.82 log CFU.g-1 in samples treated with garlic oil, the value of CB in vacuum packed samples, in samples treated with fresh garlic and also with dried garlic was lower than 1.00 log CFU.g-1 on 8th day of storage. The number of CB was significantly higher in aerobically packed samples and samples treated with garlic oil compared to vacuum-packed samples, samples treated with fresh garlic and dried garlic on the 8th day of storage (p <0.05). The average number of Pseudomonas spp. was 2.45 in aerobically packed samples, count of Pseudomonas spp. was lower than 1.00 log CFU.g-1 in vacuum packed samples and in the sample with garlic on the 8th day of storage. The number of Pseudomonas spp. was significantly higher in aerobically packed samples in comparison with vacuum-packed samples, samples with fresh garlic, dried garlic, and garlic oil (p <0.05).

scholarly journals Combined Effect of Vacuum Packaging, Fennel and Savory Essential Oil Treatment on the Quality of Chicken Thighs

2019 ◽  
Vol 7 (5) ◽  
pp. 134 ◽  
Author(s):  
Miroslava Kačániová ◽  
Martin Mellen ◽  
Nenad L. Vukovic ◽  
Maciej Kluz ◽  
Czeslaw Puchalski ◽  
...  
Keyword(s):  
Essential Oil ◽  
Bacterial Species ◽  
Microbiological Quality ◽  
Vacuum Packaging ◽  
Control Group ◽  
Microbiological Analysis ◽  
Foeniculum Vulgare ◽  
Microbiological Parameters ◽  
Control Samples

The aim of the present work was to evaluate the microbiological quality of chicken thighs after treatment by fennel (Foeniculum vulgare) and savory (Satureja hortensis) essential oil, stored under vacuum packaging (VP) at 4 ± 0.5 °C for a period of 16 days. The following treatments of chicken thighs were used: Air-packaging control samples (APCS), vacuum-packaging control samples (VPC), vacuum-packaging (VP) control samples with rapeseed oil (VPRO), VP (vacuum-packaging) with fennel essential oil at concentrations 0.2% v/w (VP + F), and VP with savory essential oil at concentration 0.2% v/w (VP + S). The quality assessment of APCS, VPC, VPRO, VP + F and VP + S products was established by microbiological analysis. The microbiological parameters as the total viable counts of bacteria of the Enterobacteriaceae family, lactic acid bacteria (LAB), and Pseudomonas spp. were detected. Bacterial species were identified with the MALDI-TOF MS Biotyper. The combination of essential oils and vacuum packaging had a significant effect (p < 0.05) on the reduction of total viable counts (TVC) compared with control group without vacuum packaging and the untreated control group. Though 15 genera and 46 species were isolated with scores higher than 2.3 from the chicken samples.

The effect of vacuum packaging, EDTA, oregano and thyme oils on the microbiological quality of chicken's breast

Anaerobe ◽  
2014 ◽  
Vol 29 ◽  
pp. 128-133 ◽  
Author(s):  
Adriana Pavelková ◽  
Miroslava Kačániová ◽  
Elena Horská ◽  
Katarína Rovná ◽  
Lukáš Hleba ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Vacuum Packaging

Cognitive Health Counseling 40+

2013 ◽  
Vol 21 (1) ◽  
pp. 24-33 ◽  
Author(s):  
Anne Eschen ◽  
Franzisca Zehnder ◽  
Mike Martin
Keyword(s):  
Outcome Variable ◽  
Pilot Phase ◽  
Subjective Memory ◽  
Cognitive Health ◽  
Health Counseling ◽  
Agents Of Change ◽  
Main Outcome Variable ◽  
Further Development

This article introduces Cognitive Health Counseling 40+ (CH.CO40+), an individualized intervention that is conceptually based on the orchestration model of quality-of-life management ( Martin & Kliegel, 2010 ) and aims at improving satisfaction with cognitive health in adults aged 40 years and older. We describe the theoretically deduced characteristics of CH.CO40+, its target group, its multifactorial nature, its individualization, the application of subjective and objective measures, the role of participants as agents of change, and the rationale for choosing participants’ satisfaction with their cognitive health as main outcome variable. A pilot phase with 15 middle-aged and six older adults suggests that CH.CO40+ attracts, and may be particularly suitable for, subjective memory complainers. Implications of the pilot data for the further development of the intervention are discussed.

Sign in / Sign up

Export Citation Format

Share Document