scholarly journals From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 355
Author(s):  
Arícia Possas ◽  
Olga María Bonilla-Luque ◽  
Antonio Valero
Keyword(s):  
Production Process ◽  
Physicochemical Characteristics ◽  
Storage Conditions ◽  
Starter Cultures ◽  
Predictive Microbiology ◽  
Factors Affecting ◽  
Modeling Approaches ◽  
Modelling Studies ◽  
Foodborne Outbreaks ◽  
User Friendly

Cheeses are traditional products widely consumed throughout the world that have been frequently implicated in foodborne outbreaks. Predictive microbiology models are relevant tools to estimate microbial behavior in these products. The objective of this study was to conduct a review on the available modeling approaches developed in cheeses, and to identify the main microbial targets of concern and the factors affecting microbial behavior in these products. Listeria monocytogenes has been identified as the main hazard evaluated in modelling studies. The pH, aw, lactic acid concentration and temperature have been the main factors contemplated as independent variables in models. Other aspects such as the use of raw or pasteurized milk, starter cultures, and factors inherent to the contaminating pathogen have also been evaluated. In general, depending on the production process, storage conditions, and physicochemical characteristics, microorganisms can grow or die-off in cheeses. The classical two-step modeling has been the most common approach performed to develop predictive models. Other modeling approaches, including microbial interaction, growth boundary, response surface methodology, and neural networks, have also been performed. Validated models have been integrated into user-friendly software tools to be used to obtain estimates of microbial behavior in a quick and easy manner. Future studies should investigate the fate of other target bacterial pathogens, such as spore-forming bacteria, and the dynamic character of the production process of cheeses, among other aspects. The information compiled in this study helps to deepen the knowledge on the predictive microbiology field in the context of cheese production and storage.

Factors Affecting the Decision to Apply Material Flows Cost Accounting MFCA in Thai Nguyen Steel Production Enterprises

2020 ◽  
Vol 36 (3) ◽  
Author(s):  
Nguyen Thi Kim Huyen
Keyword(s):  
Production Process ◽  
Environmental Performance ◽  
Steel Production ◽  
Cost Accounting ◽  
Environmental Accounting ◽  
Production Costs ◽  
Accounting System ◽  
Material Flows ◽  
Factors Affecting ◽  
Legal Documents

Applying the Material Flows Cost Accounting method in Thai Nguyen steel enterprises is one of the solutions to improve the efficiency in the production process, using input materials, and environmental performance, as well as to measure more correctly the production costs based on the change of the price calculation basic. Identifying the factors which affect the decision on applying MFCA to the accounting process of Thai Nguyen steel production enterprises by a direct survey is carried out with 119 accountants and managers working at 13 steel enterprises. The results show that applying MFCA to the accounting process in these enterprises depends on the strategies, capacities, the accounting system of those enterprises, and the system of legal documents related to environmental accounting.

scholarly journals Nutritional Changes and Early Warning of Moldy Rice under Different Relative Humidity and Storage Temperature

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 185
Author(s):  
Jing Du ◽  
Yingxue Lin ◽  
Yuan Gao ◽  
Yanyan Tian ◽  
Jixiang Zhang ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Relative Humidity ◽  
Early Warning ◽  
Storage Temperature ◽  
Starch Content ◽  
Protein Secondary Structure ◽  
Principal Component ◽  
Storage Conditions ◽  
Factors Affecting ◽  
Total Starch

Processed unhusked rice is prone to mildew during storage. In this study, the storage conditions were simulated at temperatures of 20, 30, and 35 °C and a relative humidity of 40%, 60% and 80%, respectively. The water, fatty acid, and total starch content and the peak viscosity, mold colony number, protein secondary structure, and spatial structure of rice were monitored in order to propose the critical point of mildew during storage. In the process of rice from lively to moldy, the water content, fatty acid contents and the peak viscosity were increased. The total starch content decreased and then showed a slow increasing trend, while the microstructure of the powder particles changed from smooth and complete to loosen and hollow. With the increase in storage time, the vibration of the amide Ⅰ band of the rice samples decreased slightly, indicating that the total contents of β-fold, β-turn, α-helix, and random curl of the rice protein also changed. PCA (Principal Component Analysis) analysis showed that rice mildew index was closely related to temperature and humidity during storage. In our investigation, the best and most suitable temperature and relative humidity for rice storge is 20 °C and 40%, respectively. These results suggested that temperature and environmental humidity are vital factors affecting the physicochemical properties and nutrient changes, which provides a theoretical basis for the early warning of rice mildew during storage.

Research Tools and Methods for the Analysis of Microbiota in Dairy Products

2018 ◽  
pp. 23-53 ◽  
Author(s):  
Sylvia Klaubauf ◽  
Frank J. J. Segers
Keyword(s):  
Dna Sequencing ◽  
Production Process ◽  
Microbial Communities ◽  
Dairy Products ◽  
Starter Cultures ◽  
Direct Pcr ◽  
Culture Independent ◽  
Profiling Techniques ◽  
Tools And Methods ◽  
Culture Dependent

Microorganisms play important roles in dairy products. They can be a source of spoilage, or they promote health or cause diseases. In dairy fermentations, microorganisms are of great importance due to their function as starter cultures and during the production process of dairy products. In order to better understand and improve the process, it is essential to identify the species that are involved and to monitor the development of microbial communities. There are several different approaches for the detection and analysis of the microbiota. The methods can be culture dependent and, for example, make use of morphological and physiological characters or DNA sequencing. Culture-independent methods include direct PCR and qPCR, but also electrophoresis-based profiling techniques as well as metagenomics. Descriptions of relevant methods are provided and their applications are discussed in this chapter.

scholarly journals Pork: profile of the West of Paraná consumers and physical evaluation of chop

2017 ◽  
Vol 38 (6) ◽  
pp. 3563
Author(s):  
Rosana Aparecida da Silva-Buzanello ◽  
Daneysa Lahis Kalschne ◽  
Silmara Maisa Heinen ◽  
Claudete Pertum ◽  
Alexia Francielli Schuch ◽  
...  
Keyword(s):  
Meat Quality ◽  
Storage Conditions ◽  
Absorption Capacity ◽  
Physical Parameters ◽  
Exploratory Research ◽  
Factors Affecting ◽  
Pig Farming ◽  
Consumption Index ◽  
The One ◽  
Processing And Storage

Pork consumption in Brazil is still low despite its productive importance. Relevant issues such as swine breeding, meat quality, and evaluation of aspects and attributes considered important by pork consumers at the time of purchase allows identifying consumer market demands. Moreover, physical parameters evaluation or pork cuts are suggested to certify the meat quality. The aim of this study was to identify the current situation of pig farming and determine the main aspects considered by consumers when buying pork in the Western region of Paraná state, Brazil. Furthermore, the physical properties of five pork chop brands marketed in the region were determined. Initially, an exploratory research was conducted involving ten pig farming sector professionals. This research allowed identifying that professionals understand the factors affecting meat quality and that some municipalities in the region are beyond their absorption capacity for pig production market. A descriptive research involving one hundred pork consumers showed that, although most prefer beef, 41% reported to consume pork 2 to 3 times a week. Pork chops and ribs are the preferred cuts, either fried or roasted. Details such as expiration date and federal inspection register were considered the most important aspects at the time of purchase, while price was the least important one. The meat color was the most mentioned sensory attribute. The physical analyses of five pork chop brands showed no pH difference (p > 0.05), water holding capacity, and cooking loss results, distinctive from the one observed for color (L*, a* and b*) and shearing force, which showed differences among the brands (p ? 0.05). Comparing pH and L*, it can be suggested that two brands showed normal meat characteristics, one DFD meat (pH > 6.0 and L* < 45), and other two brands PSE (pH < 5.8 and L* > 50). The research contributed to identifying features considered important by pork consumers, suggesting strategic actions to achieve greater preference and consumption index. The evaluation of physical parameters showed there is variability involved in pork chop quality as the samples were obtained from commercially different origins and under different processing and storage conditions.

scholarly journals Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities

Fermentation ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 121
Author(s):  
A.M.N.L. Abesinghe ◽  
Hasitha Priyashantha ◽  
P.H.P. Prasanna ◽  
Maheshika S. Kurukulasuriya ◽  
C.S. Ranadheera ◽  
...  
Keyword(s):  
Dairy Products ◽  
Health Benefits ◽  
Natural Antioxidants ◽  
Storage Conditions ◽  
Bubalus Bubalis ◽  
Buffalo Milk ◽  
Starter Cultures ◽  
Fermented Dairy Products ◽  
Calcium Iron ◽  
Fermented Dairy

Buffalo-milk-based dairy products provide various health benefits to humans since buffalo milk serves as a rich source of protein, fat, lactose, calcium, iron, phosphorus, vitamin A and natural antioxidants. Dairy products such as Meekiri, Dadih, Dadi and Lassie, which are derived from Artisanal fermentation of buffalo milk, have been consumed for many years. Probiotic potentials of indigenous microflora in fermented buffalo milk have been well documented. Incorporation of certain probiotics into the buffalo-milk-based dairy products conferred vital health benefits to the consumers, although is not a common practice. However, several challenges are associated with incorporating probiotics into buffalo-milk-based dairy products. The viability of probiotic bacteria can be reduced due to processing and environmental stress during storage. Further, incompatibility of probiotics with traditional starter cultures and high acidity of fermented dairy products may lead to poor viability of probiotics. The weak acidifying performance of probiotics may affect the organoleptic quality of fermented dairy products. Besides these challenges, several innovative technologies such as the use of microencapsulated probiotics, ultrasonication, the inclusion of prebiotics, use of appropriate packaging and optimal storage conditions have been reported, promising stability and viability of probiotics in buffalo-milk-based fermented dairy products.

scholarly journals Assessment of Ready-to-Use Freeze-dried Immobilized Biocatalysts as Innovative Starter Cultures in Sourdough Bread Making

Foods ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 40 ◽  
Author(s):  
Ioanna Mantzourani ◽  
Antonia Terpou ◽  
Athanasios Alexopoulos ◽  
Eugenia Bezirtzoglou ◽  
Stavros Plessas
Keyword(s):  
Physicochemical Characteristics ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Organic Load ◽  
Gas Chromatography Mass Spectrometry ◽  
Bread Making ◽  
Organoleptic Characteristics ◽  
Sourdough Bread ◽  
Freeze Dried ◽  
The Cost

In the present study the effect of innovative biocatalysts as starter cultures in sourdough bread making was explored. The biocatalysts consisted of Lactobacillus paracasei K5 and Lactobacillus bulgaricus ATCC 11842 (in single and mixed form), immobilized on delignified wheat bran (DWB), and freeze dried without cryoprotectants. The parameters monitored were physicochemical characteristics, mold and rope spoilage appearance, volatile composition, and organoleptic characteristics. Results obtained showed that both biocatalysts exhibit good fermentative activity. However, the best results were achieved when freeze-dried immobilized L. paracasei K5 was applied as a single culture. In particular, the produced bread had a higher acidity (8.67 mL 0.1 N NaOH) and higher organic load (2.90 g/kg lactic acid and 1.11 g/kg acetic acid). This outcome was the main reason why this bread was preserved more regarding mold spoilage (14 days) and rope spoilage (12 days), respectively. In addition, the employment of freeze-dried immobilized L. paracasei K5 led to bread with better aromatic profile in terms of concentrations and number of volatile compounds produced as gas chromatography/mass spectrometry (GC/MS) analysis proved. Finally, no significant differences were observed through sensorial tests. Last but not least, it should be highlighted that the used microorganisms were cultured in cheese whey, minimizing the cost of the proposed biotechnological procedure.

Durability Enhancement of Concrete Using Nanomaterials: An Overview

2019 ◽  
Vol 967 ◽  
pp. 221-227 ◽  
Author(s):  
Adeyemi Adesina
Keyword(s):  
Production Process ◽  
Large Scale ◽  
Durability Properties ◽  
Different Types ◽  
To Come ◽  
User Friendly ◽  
Durability Of Concrete

Different initiatives have evolved over the years to improve the durability of concrete, and one of the promising areas gaining attention in recent years is the use of nanomaterials in concrete. Though most of the applications of nanomaterials to improve the properties of concrete has been restricted to laboratory applications, it is anticipated that in few years to come more commercial and large-scale applications will ensue. This overview explored different types of nanomaterials already used in concrete and their effects on the durability of concrete. It was found out that nanosilica is the most used nanomaterial in concrete. And all types of nanomaterials currently used, enhance the durability of concrete significantly compared to other methods employed before the advent of nanomaterials in concrete. However, the use of other nanomaterials such as nanotitania and nanoalumina is attracting great attention. But the use of nanomaterials in concrete is faced by several challenges such as its high cost, production process, toxicity, etc. It is expected that with more research and application in the use of nanomaterials to enhance the properties of concrete, cheap and user-friendly nanomaterials can be developed. In addition, this review shows the possibility of enhancing the current durability properties with the use of nanomaterials.

Survival of Hepatitis A Virus in Spinach during Low Temperature Storage

2009 ◽  
Vol 72 (11) ◽  
pp. 2390-2393 ◽  
Author(s):  
Y. CAROL SHIEH ◽  
DIANA S. STEWART ◽  
DAVID T. LAIRD
Keyword(s):  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Plaque Assay ◽  
Storage Conditions ◽  
Inactivation Rate ◽  
Low Temperature Storage ◽  
Foodborne Outbreaks ◽  
Phosphate Buffered Saline ◽  
Temperature Storage ◽  
Spinach Leaves

Spinach leaves are frequently consumed raw and have been involved with past foodborne outbreaks. In this study, we examined the survival of hepatitis A virus (HAV) on fresh spinach leaves in moisture- and gas-permeable packages that were stored at 5.4 ± 1.2°C for up to 42 days. Different eluents including phosphate-buffered saline (PBS), pH 7.5 (with and without 2% serum), and 3% beef extract (pH 7.5 and 8) were compared for how efficiently they recovered viruses from spinach by using a simple elution procedure (&lt;1 h). The recoveries were compared and determined by a plaque assay with FRhK-4 cells. Culture grade PBS containing 2% serum was found to be appropriate for HAV elution from spinach leaves, with an average recovery of 45% ± 10%. Over 4 weeks of storage at 5.4 ± 1.2°C, HAV in spinach decreased slightly more than 1 log, with 6.75% of the original titer remaining. HAV survived under refrigerated temperatures on spinach leaves with a D-value of 28.6 days (equivalent to an inactivation rate of 20.035 log of HAV per day, r2 = 0.88). In comparison, HAV in PBS containing 2% serum under the same storage conditions remained constant throughout 7 weeks. The inactivation rate of 20.035 log each day for HAV on spinach leaves was possibly due to the interaction of the virus and the leaf.

scholarly journals Physicochemical Changes of the Gluten-Free Rice-Buckwheat Cookies during Storage – Artificial Neural Network Model

2019 ◽  
Author(s):  
Mladenka Pestorić ◽  
Marijana Sakač ◽  
Lato Pezo ◽  
Dubravka Škrobot ◽  
Nataša Nedeljković ◽  
...  
Keyword(s):  
Neural Network ◽  
Mathematical Model ◽  
Artificial Neural Network ◽  
Principal Component ◽  
Physicochemical Characteristics ◽  
Storage Conditions ◽  
Gluten Free ◽  
Physicochemical Changes ◽  
Artificial Neural

The influence of storage time, temperature, and packaging on some physicochemical characteristics of gluten-free rice-buckwheat cookies was studied. Shelf life markers, such as water activity (aw), hydroxymethylfurfural (HMF), firmness, and color parameters were modelled in relation to different storage conditions. Principal component analysis was applied to study the similarity among samples according to the observed parameters. The mathematical model in the form of an artificial neural network was developed to predict the physicochemical parameters of cookies during 6-month storage. The most evident differentiation among samples was observed for color coordinate a*, aw , and HMF. Regarding the methods for determination of the parameters, priority should be given to the instrumental determination of color as the most convenient method. The processing of experimental data allowed the creation of useful mathematical model to be used in predicting the behavior of physicochemical changes of cookies by different factor combinations during storage.

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