Antimicrobial Performance of Two Different Packaging Materials on the Microbiological Quality of Fresh Salmon

In the present research the antimicrobial activity of two active packaging materials on the spoilage microbiota of fresh salmon fillets was tested. A PET-coated film (PET: Polyethylene Terephthalate) containing lysozyme and lactoferrin was tested in parallel with a carvacrol-coextruded multilayer film. Salmon fillet samples were stored up to four days at 0 and 5 °C, comparatively. The carvacrol multilayer film was found effective in preventing mesophiles and psychrotrophs at shorter storage time and at lower temperature (4.0 compared to 5.0 log CFU/g in the control sample—CFU: Colony Forming Units). Lysozyme/lactoferrin-coated PET was instead efficient in decreasing H2S-producing bacteria at longer storage time and higher temperature (2.7 instead of 4.7 log CFU/g in the control sample). Even if is not intended as a way to “clean” a contaminated food product, an active package solution can indeed contribute to reducing the microbial population in food items, thus lowering the risk of food-related diseases.

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Evaluation of nutritional value and microbiological safety in commercial dog food

Veterinary Research Communications ◽

10.1007/s11259-021-09791-6 ◽

2021 ◽

Author(s):

Katarzyna Kazimierska ◽

Wioletta Biel ◽

Robert Witkowicz ◽

Jolanta Karakulska ◽

Xymena Stachurska

Keyword(s):

Nutritional Value ◽

Microbiological Quality ◽

Microbial Count ◽

Pet Food ◽

Microbiological Safety ◽

Dog Food ◽

Number Of Microorganisms ◽

Contaminated Food ◽

Dry Food

AbstractIn addition to properly balancing nutritional value in accordance with the needs of a dog, estimating the microbiological quality of dog food is crucial in providing healthy and safe foods. The aim of this study was to examine the quality of dry food for adult dogs, with particular reference to: (1) evaluating the nutritional value and compliance with nutritional guidelines for dogs, (2) comparing the nutritional value of dog foods, with particular emphasis on the division into cereal and cereal-free foods, and (3) evaluating their microbiological safety. All thirty-six evaluated dry dog foods met the minimum European Pet Food Industry FEDIAF requirement for total protein and fat content. The total aerobic microbial count in the analyzed dry dog foods ranged from 2.7 × 102 to above 3.0 × 107 cfu/g. In five (14%) dog foods the presence of staphylococci was detected; however, coagulase positive Staphylococcus (CPS) was not found. Mold presence was reported in one cereal-free dog food and in six cereal foods. In none of the analyzed foods Enterobacteriaceae were found, including coliforms, Escherichia coli and Salmonella spp. Bacteria of the genus Listeria and Clostridium as well as yeasts were also not detected. In conclusion, the evaluated dry dog foods had varied microbiological quality. The detected number of microorganisms may have some implications for long-term consumption of contaminated food. The lack of European Commission standards regarding the permissible amounts of microorganisms in pet food may result in insufficient quality control of these products.

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Investigation of the efficiency of beet syrup usage in products based on nutraceutical principles

Animal Science and Food Technology ◽

10.31548/animal2021.02.005 ◽

2021 ◽

Vol 12 (2) ◽

Author(s):

Yu Kryzhova ◽

◽

O Deyak ◽

Keyword(s):

Risk Factor ◽

Human Health ◽

Activity Index ◽

Sugar Content ◽

Control Sample ◽

Food Product ◽

Experimental Investigations ◽

Energy Value ◽

Total Sugar Content ◽

Healthy Nutrition

The nature of nutrition is the most important factor determining human health. Proper healthy nutrition maintains health, plays an important role in preventing chronic diseases in modern humans. The level of food product quality must meet the human physiological needs for nutrients and energy, and healthy nutrition also includes the concept of the preventive effect of food, or food as a risk factor for chronic non-communicable diseases. When nutrients are in improper proportions, nutrition is considered incorrect, unhealthy, irrational, and may play a role as a risk factor for the development of human diseases. The paper substantiates the use of beet syrup and beet in ketchup technology and the benefits of the developed recipes for human health. It also covers the physicochemical composition of beet syrup, which contains 93.5% dry matter, and sugar composition and content in beet syrup: glucose, fructose, sucrose, and maltose, the total sugar content is 48.8 g/100 g that is 50.2 g/100 g less than common sugar. The ratio of prescription ingredients, established by experimental investigations on organoleptic parameters, is substantiated. The water activity index was investigated, which constituted 0.92 in the second sample, 0.93 – in the first sample, and 0.93 – in the control sample, which will have a positive effect on their shelf life. The examination of the chemical composition showed that the protein content in the first sample increased by 33%, in the second sample – by 56% compared to the control sample; the sugar content reduced by 42.7% in the first sample and by 50.6% in the second sample; the vitamin C content increased; the fiber content increased 3 times; the developed products are enriched with iron, phosphorus, and potassium. The Nutri-score calculation showed that the samples developed according to formulas №1 and №2 belong to categories A and B and are more balanced and beneficial to human health, which indicates the high nutritional value of the products. In terms of the energy value, the developed samples have an advantage over the control. The energy value (kcal/100 g) of the first sample is 100, the second sample – 89.5, and the control sample – 104.

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Food Product Shelf Stability Overview of Sourdough-risen Flatbread

10.47363/jftns/2021(3)123 ◽

2021 ◽

pp. 1-5

Author(s):

Melaku Tafese Awulachew ◽

Keyword(s):

Shelf Life ◽

Food Quality ◽

Total Pressure ◽

Food Product ◽

Food Preservation ◽

Packaging Materials ◽

Quality Loss ◽

Extrinsic Factors ◽

Shelf Stability ◽

Intrinsic And Extrinsic Factors

This paper aims to Provide an overview of food preservation related to the shelf-life and stability of food products including sourdough-risen flatbread (injera). Understanding the properties and composition of injera products enables one for a better option for maintaining food quality at desirable level of properties or nature for their maximum benefits. Food quality loss can be described in terms of as environmental factors which include temperature, relative humidity, light, mechanical stress and total pressure such as compositional factors, concentration of reactive species, microorganism levels, catalysts, reaction inhibitors, pH and water activity, as well. There are a range of points in the food chain where manufacturers can influence the mix of intrinsic and extrinsic factors which affect shelf-life. Advances in processing and packaging materials and techniques have increased the options available for maintaining quality and for improving the shelf-life of foods.

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Enhance the Stability of Traditional Concentrated Yoghurt using Natural Antioxidants Additives

Oriental Journal Of Chemistry ◽

10.13005/ojc/360512 ◽

2020 ◽

Vol 36 (05) ◽

pp. 879-888

Author(s):

Ziad Ayyad ◽

Muhannad Qurie ◽

Amal Odeh Natshe ◽

Saleh Sawalha ◽

Fuad Al-Rimawi

Keyword(s):

Storage Time ◽

Virgin Olive Oil ◽

Control Sample ◽

Storage Period ◽

Natural Antioxidants ◽

Total Phenol Content ◽

Positive Trend ◽

The Stability ◽

Quality Indexes ◽

Natural Additives

The stability of virgin olive oil (VOO) used as a packing medium for traditional concentrated Yoghurt decreased during time and the product could deteriorate during the storage time. In this investigation, different natural additives such as dried Arum Palaestinum leaves (AP), Tomato Peel (TP) and Chili Pepper (CP) have been used to enhance the quality and stability of packing medium VOO for traditional canned concentrated Yoghurt balls. Parts VOO samples added with natural additives were stored as packing medium for traditional canned concentrated Yoghurt balls. Other part was stored without concentrated Yoghurt in the same storage conditions. All samples were analyzed for their initial quality indexes and during the storage period of six months. At the end of storage, results revealed that the % acidity for all VOO samples used as a packing medium showed a higher value than the samples stored without concentrated Yoghurt balls. On the other side, peroxide values for all stored samples of both parts were less than the control sample without additives. Extinction coefficients (K232, K270) for VOO samples with the natural additives showed increased trend during the storage time, but it didn't exceed the accepted limit for VOO. Total phenol content for all samples were gradually decreased during storage period, whereas samples with the natural additives showed higher values than the controls. All the natural additives (CP, TP, AP) showed a positive trend in enhancing and improving the different VOO quality indexes in our study in particular those samples added with CP during the storage time.

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Microbiological Quality of Attiéké (Steamed Cassava Semolina) Sold in Côte d’Ivoire

Journal of Applied Biotechnology ◽

10.5296/jab.v8i2.17169 ◽

2020 ◽

Vol 8 (2) ◽

pp. 14

Author(s):

KPATA-KONAN Nazo Edith ◽

YAO N’Zué Benjamin ◽

COULIBALY Kalpy Julien ◽

KONATÉ Ibrahim

Keyword(s):

Storage Time ◽

Microbiological Quality ◽

Faecal Coliforms ◽

Microbiological Characteristics ◽

The One ◽

The City ◽

And Storage ◽

The Town ◽

Microbiological Analyses

This article looked at the quantity and storage time of attiéké produced and sold in the town of Daloa. It also examines the microbiological characteristics of attiéké-femme and attiéké-garba from this locality during storage. The study was carried out on the one hand through a field survey carried out on the producers and sellers. On the other hand, a sample was taken from 10 sellers of attiéké-garba and 10 sellers of attiéké-woman. The study found that the women producers sell 87% of their production in the city of Daloa and export 13%. In addition, attiéké can be kept for 2 days at the producers and beyond 2 days at the sellers before their stock runs out. Therefore, a weekly production of more than 200 kg for the majority of the producers is observed. Microbiological analyses showed high levels of germs (MAG: 6.106 CFU/g; Yeasts and moulds: 2.7.106 CFU/g) for attiéké-women and (2.106 CFU/g of GAM and 1.6.103 CFU/g of Yeasts and moulds) for attiéké-garba. Total coliforms and faecal coliforms were only found in attiéké-women. No salmonella was observed. In view of the results, it should be noted that female attiéké is the most contaminated type of attiéké.

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Recycling of multilayer plastic packaging materials by solvent-targeted recovery and precipitation

Science Advances ◽

10.1126/sciadv.aba7599 ◽

2020 ◽

Vol 6 (47) ◽

pp. eaba7599

Author(s):

Theodore W. Walker ◽

Nathan Frelka ◽

Zhizhang Shen ◽

Alex K. Chew ◽

Jesse Banick ◽

...

Keyword(s):

Vinyl Alcohol ◽

Multilayer Film ◽

Multilayer Films ◽

Packaging Materials ◽

Constant Composition ◽

Waste Streams ◽

Ethylene Vinyl Alcohol ◽

Plastic Packaging ◽

Material Efficiency ◽

Polymer Solubility

Many plastic packaging materials manufactured today are composites made of distinct polymer layers (i.e., multilayer films). Billions of pounds of these multilayer films are produced annually, but manufacturing inefficiencies result in large, corresponding postindustrial waste streams. Although relatively clean (as opposed to municipal wastes) and of near-constant composition, no commercially practiced technologies exist to fully deconstruct postindustrial multilayer film wastes into pure, recyclable polymers. Here, we demonstrate a unique strategy we call solvent-targeted recovery and precipitation (STRAP) to deconstruct multilayer films into their constituent resins using a series of solvent washes that are guided by thermodynamic calculations of polymer solubility. We show that the STRAP process is able to separate three representative polymers (polyethylene, ethylene vinyl alcohol, and polyethylene terephthalate) from a commercially available multilayer film with nearly 100% material efficiency, affording recyclable resins that are cost-competitive with the corresponding virgin materials.

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Monitoring of Pathogenic Bioaerosols in Beef Slaughter Facilities Based on Air Sampling and Airflow Modeling

Applied Engineering in Agriculture ◽

10.13031/aea.13553 ◽

2019 ◽

Vol 35 (6) ◽

pp. 1015-1036 ◽

Cited By ~ 3

Author(s):

Samuel H Beck ◽

Alejandro Castillo ◽

Kerry A Kinney ◽

Alexander Zuniga ◽

Zahra Mohammad ◽

...

Keyword(s):

Fluid Dynamics ◽

Computational Fluid Dynamics ◽

Quantitative Polymerase Chain Reaction ◽

Meat Products ◽

Food Product ◽

Hvac Systems ◽

Dynamics Modeling ◽

Beef Processing ◽

Contaminated Food ◽

Worker Activity

HighlightsSignificant bioaerosol concentrations were detected in beef slaughter facilitiesAirflow was modeled in beef facilities and potential pathogens were trackedResults indicate transport of bioaerosols toward chiller with final food productNew ventilation designs indicate that plant sanitation can be improvedAdditional studies are required to verify effectiveness of new ventilation Abstract. and Shiga toxin producing (STEC) have long been recognized as pathogens of concern in meat products due to the prevalence of these microorganisms in the gastrointestinal tract and hide of livestock. Bacterial ingestion due to contaminated food products causes a great economic burden from the hospitalization and death of those who become infected. Recently, aerosolized bacteria have been recognized as a threat to human health and shelf life of food. In beef processing facilities, the majority of harmful bacteria are introduced by the cattle. Heating, ventilation, and air conditioning (HVAC) systems can harbor and transport these microscopic organisms. Salmonella and STEC cause 78 billion dollars lost every year due to contaminated food. During the harvesting process, these pathogens may become aerosolized from the carcasses by various mechanisms, including worker activity and airflow from HVAC systems. Although bacteria are robust creatures, environmental conditions including ventilation can be manipulated to disrupt their proliferation. In this study, one rural and one small beef facility were examined. High air volume wetted wall cyclone bioaerosol samplers capable of collecting and concentrating bioaerosols in a liquid effluent were used during the entire processing at bleeding, de-limbing, de-hiding, washing, and chiller locations. Bioaerosols were analyzed using microbial plating, quantitative Polymerase Chain Reaction, and microbiome analysis. Total bacteria counts, STEC, and concentrations were enumerated in the air and critical areas were identified. and STEC were found to increase with each passing day in the facility, as well, total counts and STEC increased between morning and afternoon phases of processing. Significant differences in total counts and temperature were found at different locations in the facilities. Blueprints were obtained from the examined facilities and the cattle processing floors were modeled using computational fluid dynamics. The airflow created from the HVAC systems was found to have a significant effect on the spread of bioaerosols. Similarities were found between the collected concentrations of bioaerosols and particle traces in the modeled facilities. Finally, new ventilation models were generated to significantly increase the sanitation of the beef slaughtering process. Keywords: Airflow pattern, Beef processing facilities, Bioaerosols, Computational fluid dynamics modeling (CFD), Displacement ventilation, Wetted Wall Cyclone (WWC).

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Effect of Different Packaging Methods and Storage Temperature on Microbiological and Physicochemical Quality Characteristics of Meatball

Food Science and Technology International ◽

10.1177/1082013210366779 ◽

2010 ◽

Vol 16 (3) ◽

pp. 259-265 ◽

Cited By ~ 3

Author(s):

I. Yilmaz ◽

M. Demirci

Keyword(s):

Storage Time ◽

Storage Temperature ◽

Microbiological Quality ◽

Thiobarbituric Acid ◽

Quality Characteristics ◽

Modified Atmosphere ◽

Physicochemical Changes ◽

Negative Factors ◽

And Storage

The objective of this research was to determine physicochemical changes and microbiological quality of the different packaged meatball samples. Meatball samples in polystyrene tray were closed with polyethylene film (PS packs), vacuumed and modified atmosphere packaged, (MAP) (65% N2, 35% CO2), and held under refrigerated display (4 °C) for 8, 16 and 16 days for PS packs, vacuum and MAP, respectively. Microbial load, free fatty acids and thiobarbituric acid values of the samples tended to increase with storage time. Bacteria counts of the raw meatball samples increased 2 log cycles at the end of storage compared with initial values. Meatball samples can be stored without any microbiological problem for 7 days at 4 °C. Results from this study suggested that shelf-life assigned to modified-MAP and vacuum-packed meatballs may be appropriate. Meatball samples underwent physical deformation when they were packed before vacuum process. With these negative factors considered, MAP is superior to other two packs methods.

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Development and Evaluation of a Reflective Solar Disinfection Pouch for Treatment of Drinking Water

Applied and Environmental Microbiology ◽

10.1128/aem.70.4.2545-2550.2004 ◽

2004 ◽

Vol 70 (4) ◽

pp. 2545-2550 ◽

Cited By ~ 23

Author(s):

D. Carey Walker ◽

Soo-Voon Len ◽

Brita Sheehan

Keyword(s):

Antimicrobial Properties ◽

Microbiological Quality ◽

Water Source ◽

Packaging Materials ◽

Culturable Bacteria ◽

Food Grade ◽

Solar Disinfection ◽

Log Reduction ◽

Bacteriophage Ms2 ◽

Time Period

ABSTRACT A second-generation solar disinfection (SODIS) system (pouch) was constructed from food-grade, commercially available packaging materials selected to fully transmit and amplify the antimicrobial properties of sunlight. Depending upon the season, water source, and challenge organism, culturable bacteria were reduced between 3.5 and 5.5 log cycles. The system was also capable of reducing the background presumptive coliform population in nonsterile river water below the level of detection. Similar experiments conducted with a model virus, the F-specific RNA bacteriophage MS2, indicated that the pouch was slightly less efficient, reducing viable plaques by 3.5 log units in comparison to a 5.0 log reduction of enterotoxigenic Escherichia coli O18:H11 within the same time period. These results suggest that water of poor microbiological quality can be improved by using a freely available resource (sunlight) and a specifically designed plastic pouch constructed of food-grade packaging materials.

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The reliability of the examination of foods, processed for safety, for enteric pathogens and Enterobacteriaceae: a mathematical and ecological study

Journal of Hygiene ◽

10.1017/s0022172400056217 ◽

1977 ◽

Vol 78 (3) ◽

pp. 301-324 ◽

Cited By ~ 20

Author(s):

E. F. Drion ◽

D. A. A. Mossel

Keyword(s):

Consumer Protection ◽

Food Industry ◽

Ecological Study ◽

Microbiological Quality ◽

Food Product ◽

Quality Standards ◽

Enteric Pathogens ◽

Base Line ◽

Processed Foods ◽

Simultaneous Application

SUMMARYBecause of the paucity of quantitative data on numbers of other enteric pathogens in food, the reliability of the examination of processed foods for Enterobacteriaceae was estimated takingSalmonellaas a model. For this purpose an assessment was carried out of the risk of acceptingSalmonellacontaminated consignments of foods, despite a negative outcome of (i) examination of 1·5 kg samples forSalmonella;(ii) examination of one or two 1 g samples for Enterobacteriaceae; (iii) simultaneous application of both tests. The computations were based on the results of the examination of 6830 samples of dried foods, processed for safety, out of a total of 18170 samples.Only 69 samples permitted the exact calculation of the factor, defined as c.f.u./g of Enterobacteriaceae/c.f.u./g ofSalmonella;4642 were positive for the former group but ‘free’ fromSalmonella, and the rest were negative in both tests. Numbers of c.f.u./g for both groups, and hence the factors, varied widely between commodities and also between different consignments of the same food product. The average for amounted to 5·8 × 103, far from the base-line value of 0·75 × 103assessed earlier. In only 0·1% of samples did the Enterobacteriaceae test fail to achieve the required consumer protection.This investigation therefore substantiates that testing foods processed for safety by examining accurately chosen quantities for ecologically well selected and taxonomically thoroughly defined index organisms is a most effective procedure in terms both of consumer protection and simplicity of examination without compelling the food industry to achieve hardly attainable microbiological quality standards.

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