scholarly journals Applications of Electrolyzed Water as a Sanitizer in the Food and Animal-By Products Industry

Processes ◽  
2020 ◽  
Vol 8 (5) ◽  
pp. 534 ◽  
Author(s):  
Juan C. Ramírez Orejel ◽  
José A. Cano-Buendía
Keyword(s):  
Foodborne Pathogens ◽  
Food Industry ◽  
New Technologies ◽  
Environmentally Friendly ◽  
Quality Characteristics ◽  
Food Demand ◽  
Animal Products ◽  
Electrolyzed Water ◽  
And Storage ◽  
By Products

Food demand is increasing every year and, usually animal-derived products are generated far from consumer-places. New technologies are being developed to preserve quality characteristics during processing and transportation. One of them is electrolyzed water (EW) that helps to avoid or decrease the development of foodborne pathogens, or losses by related bacteria. Initially, EW was used in ready-to-eat foods such as spinach, lettuce, strawberries, among others; however, its application in other products is under study. Every product has unique characteristics that require an optimized application of EW. Different sanitizers have been developed; unfortunately, they could have undesirable effects like deterioration of quality or alterations in sensory properties. Therefore, EW is gaining popularity in the food industry due to its characteristics: easy application and storage, no corrosion of work surfaces, absence of mucosal membrane irritation in workers handling food, and it is considered environmentally friendly. This review highlights the advantages of using EW in animal products like chicken, pork, beef, eggs and fish to preserve their safety and quality.

scholarly journals Bacteriophages and Their Role in Food Safety

2012 ◽  
Vol 2012 ◽  
pp. 1-13 ◽  
Author(s):  
Sanna M. Sillankorva ◽  
Hugo Oliveira ◽  
Joana Azeredo
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Food Industry ◽  
Farm Animals ◽  
General Introduction ◽  
Natural Antimicrobial ◽  
Animal Products ◽  
Bacterial Diseases ◽  
Food Contact Surfaces ◽  
Horticultural Products

The interest for natural antimicrobial compounds has increased due to alterations in consumer positions towards the use of chemical preservatives in foodstuff and food processing surfaces. Bacteriophages fit in the class of natural antimicrobial and their effectiveness in controlling bacterial pathogens in agro-food industry has led to the development of different phage products already approved by USFDA and USDA. The majority of these products are to be used in farm animals or animal products such as carcasses, meats and also in agricultural and horticultural products. Treatment with specific phages in the food industry can prevent the decay of products and the spread of bacterial diseases and ultimately promote safe environments in animal and plant food production, processing, and handling. This is an overview of recent work carried out with phages as tools to promote food safety, starting with a general introduction describing the prevalence of foodborne pathogens and bacteriophages and a more detailed discussion on the use of phage therapy to prevent and treat experimentally induced infections of animals against the most common foodborne pathogens, the use of phages as biocontrol agents in foods, and also their use as biosanitizers of food contact surfaces.

scholarly journals Conceptual design of portable electrolyzed water cleaning rig using TRIZ method

Food Research ◽  
2021 ◽  
Vol 5 (S1) ◽  
pp. 188-192
Author(s):  
N.A. Jalil ◽  
N.I. Khalid ◽  
N.S. Sulaiman ◽  
S. Sobri ◽  
F.S. Taip ◽  
...  
Keyword(s):  
Conceptual Design ◽  
High Speed ◽  
Food Industry ◽  
Cleaning Efficiency ◽  
Electrolyzed Water ◽  
Limited Budget ◽  
Green Cleaning ◽  
Water Cleaning ◽  
Alkaline Electrolyzed Water ◽  
And Storage

The limited budget allocation and storage chemicals space are the main reasons food SMEs manufacturers took cleaning and sanitation for granted. A portable Electrolyzed Water Cleaning Rig which can generate sanitation solution and at the same time generated high-speed water will ease the cleaning and sanitation process for SMEs. In this study, the theory of inventive problem solving (TRIZ method) is applied in the development of portable electrolyzed water cleaning rig. A new conceptual design for the rig, which is robust and affordable is proposed. The rig could improve cleaning efficiency significantly in SME food industry in Malaysia, which is a major cause of a low number of SME with GMP certification. However, the final conceptual design has to undergo several modifications for assembly and manufacturing purposes, which will be performed in further study. The idea of generation for the portable electrolyzed water cleaning rig design was illustrated based on the TRIZ contradiction matrix. This portable unit will be able to generate both strongly acidic electrolyzed water (AcEW) and strongly alkaline electrolyzed water (AlEW) solution continuously. Both cleaning solutions are green cleaning solutions which can replace the commercial cleaning sanitation solutions. The development of the conceptual design of the portable Electrolyzed Water Cleaning Rig will help food SMEs tremendously.

scholarly journals Effect of Immobilization Support and Fermentation Temperature on Beer and Fermented Milk Aroma Profiles

Beverages ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 47
Author(s):  
Panagiotis Kandylis ◽  
Dimitra Dimitrellou ◽  
Mantha Gousi ◽  
Eleana Kordouli ◽  
Maria Kanellaki
Keyword(s):  
Food Industry ◽  
Immobilized Cells ◽  
Fermented Milk ◽  
High Quality ◽  
Probiotic Potential ◽  
Sustainable Exploitation ◽  
Peanut Shells ◽  
Coconut Shells ◽  
And Storage ◽  
By Products

The food industry increasingly produces wastes like coconut and peanut shells. In addition, low temperature fermentation is always a challenge. Therefore, in the present study, a sustainable exploitation of these by-products is proposed through the production of carriers for immobilized cells of yeast and bacteria. The immobilized cells, after thermally drying, were evaluated for their efficiency in beer and milk fermentations respectively, in various fermentation temperatures and storage for up to three months. The beers and fermented milks were evaluated for their aroma and the results showed products of high quality. Coconut shells resulted in better products with increased fruity ester content in fermented milks and reduced dimethyl sulfite and vicinal diketones and increased ratio of esters to alcohol in beers. These results reveal the possibilities of immobilized cells in coconut and peanut shells for application in food industry, however, more research is needed to evaluate their effect on sensory characteristics and possible prebiotic and probiotic potential especially in the case of fermented milks.

Valorisation of by-Products/Waste of Agro-Food Industry by the Pyrolysis Process

2016 ◽  
Vol 3 (1) ◽  
pp. 1-11 ◽  
Author(s):  
D. Fino ◽  
◽  
Y.S. Camacho ◽  
S Bensaid ◽  
B. Ruggeri ◽  
...  
Keyword(s):  
Food Industry ◽  
Pyrolysis Process ◽  
By Products

Innovations in Food Production - Status and Directions of Development

2012 ◽  
Vol 7 (2) ◽  
pp. 183-193
Author(s):  
Barbara Grzybowska
Keyword(s):  
Functional Food ◽  
Food Production ◽  
Food Industry ◽  
Statistical Data ◽  
New Products ◽  
Technological Innovations ◽  
The Status ◽  
Product Manufacturing ◽  
The Subject ◽  
And Storage

This paper characterises the directions of innovative activities undertaken by food industry enterprises concerning the manufacturing of food products. Based on the subject literature and secondary statistical data, the status of food industry innovativeness and areas of innovative activities related to implementation of technological and non-technological innovations are presented. The activities of enterprises focus on manufacturing new products in response to the ever-changing needs and expectations of consumers. In particular, the production of so-called functional food (which seeks to promote health, minimise the risk of specific diseases, improve psychophysical fitness, lose weight, etc.) is increasingly extensive. Manufacturers must also improve the technologies and techniques of product manufacturing, packaging and storage. 

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