APPLICATION OF THE PREPARATION FROM MICROSCOPIC FUNGI IN THE TECHNOLOGY OF FRUIT PROCESSING BEFORE LAYING FOR STORAGE

2021 ◽  
Vol 1 (19) ◽  
pp. 304-306
Author(s):  
I.I. Grigorevskaya ◽  
E.A. Yushina
Keyword(s):  
Shelf Life ◽  
Microscopic Fungi ◽  
Microbial Spoilage ◽  
Fruit Processing

The use of the preparation from the biomass of the micromycete Mortierella polycephala provides an increase in the reliability of protection of fruits from microbial spoilage and an increase in the shelf life of fruits.

scholarly journals Prediction of Microbial Spoilage and Shelf-Life of Bakery Products Through Hyperspectral Imaging

IEEE Access ◽  
2020 ◽  
Vol 8 ◽  
pp. 176986-176996
Author(s):  
Zainab Saleem ◽  
Muhammad Hussain Khan ◽  
Muhammad Ahmad ◽  
Ahmed Sohaib ◽  
Hamail Ayaz ◽  
...  
Keyword(s):  
Shelf Life ◽  
Hyperspectral Imaging ◽  
Bakery Products ◽  
Microbial Spoilage

Fate of Salmonella spp., Listeria monocytogenes,and Indigenous Spoilage Microorganisms in Home-style Salads Prepared with Commercial Real Mayonnaise or Reduced Calorie Mayonnaise Dressings

1993 ◽  
Vol 56 (12) ◽  
pp. 1015-1021 ◽  
Author(s):  
JOHN P. ERICKSON ◽  
DENISE N. MCKENNA ◽  
MARIE A. WOODRUFF ◽  
JILL S. BLOOM
Keyword(s):  
Listeria Monocytogenes ◽  
Shelf Life ◽  
Leuconostoc Mesenteroides ◽  
Competitive Inhibition ◽  
Health Hazard ◽  
Salmonella Spp ◽  
Microbial Spoilage ◽  
Reduced Fat ◽  
Home Style ◽  
Spoilage Microorganisms

Two home-style salads, chicken and macaroni, were prepared with three different commercial mayonnaise products: (i) real mayonnaise, (ii) reduced calorie mayonnaise dressing, and (iii) reduced calorie/reduced fat mayonnaise dressing. The salads were inoculated with 103/ml levels of Salmonella spp. or Listeria monocytogenes and held at 4°C (refrigeration) and 12.8°C (temperature abuse) for 10 and 2 d, respectively. Uninoculated controls were evaluated to determine the refrigerated shelf-life limit and microbial spoilage profile of both salads. Salmonella spp. growth occurred in the temperature-abused chicken salad, while L. monocytogenes grew in the temperature-abused and refrigerated chicken salad. The synergistic combination of mayonnaise and refrigeration inhibited L. monocytogenes outgrowth for >7 d. The microbiological shelf life of refrigerated chicken and pasta salads was 5 and 7 d, respectively. Microbial spoilage was predominantly caused by heterofermentative lactic acid bacteria, of which Leuconostoc mesenteroides was the most important. The organism was psychotropic and exhibited competitive inhibition against Salmonella spp. The latter was attributed to diacetyl formation synergistically interacting with the acidic salad environment. No microbiological safety or spoilage differences were observed between the salads prepared with real mayonnaise or reduced calorie mayonnaise dressings. Under proper refrigeration and good hygienic practices, home-style salads made with commercial real mayonnaise/mayonnaise dressings represent negligible microbial health hazard risks to consumers.

scholarly journals Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic Extracts

2019 ◽  
Author(s):  
Chathuri Senanayake ◽  
Harshani Algama ◽  
Ruwani Wimalasekara ◽  
W. N. M. T. D. N. Weerakoon ◽  
Nimanthi Jayathilaka ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Chemical Stability ◽  
Coconut Oil ◽  
Sesame Oil ◽  
Colony Count ◽  
Synthetic Antioxidants ◽  
Microbial Spoilage ◽  
Phenolic Extracts

<p></p><p>Phenolic extracts of coconut oil meal (CME) and sesame oil meal (SME) were compared with synthetic antioxidants for the potential of improving shelf life of vanilla cake. CME maintained hexanal (product of chemical spoilage) levels below 0.3 mg/kg in cake up to 14 days. BHT- and SME-added cakes maintained hexanal levels below 2 mg/kg while control cake with no added antioxidants exceeded this level by day 14. Both CME and SME extended the microbial shelf life up to 13 days while control and BHT-added cake exceeded the maximum allowed colony count by day 7 and day 11 respectively. The results indicate that the onset of microbial spoilage of vanilla cake is faster than the chemical spoilage and addition of CME and SME extend both microbiological and chemical stability of cakes beyond day 7 during storage. Over 90% of the antioxidant activity of CME and SME retained after heating at 180 °C for 2 h. CME and SME are ideal thermally stable natural alternatives for synthetic antioxidants in vanilla cake. <br></p><br><p></p>

Effect of gamma irradiation against microbial spoilage of hummus preserved under refrigerated storage

2020 ◽  
pp. 108201322097589
Author(s):  
Hamzah Al-Qadiri ◽  
Ayed Amr ◽  
Murad A Al-Holy ◽  
Mohammed Shahein
Keyword(s):  
Lactic Acid ◽  
Gamma Irradiation ◽  
Shelf Life ◽  
Combined Treatment ◽  
Coliform Bacteria ◽  
Dependent Manner ◽  
Refrigerated Storage ◽  
Microbial Spoilage ◽  
Yeasts And Molds ◽  
Dose Dependent

The current study aimed to evaluate the preservation of hummus packed in laminated pouches to extend its shelf life for a period of 35 d using a combined treatment of gamma irradiation and refrigerated storage. The effects of different irradiation doses (0, 0.1, 1.5 and 2.5 kGy) and refrigeration (4 °C) against microbial spoilage were investigated. Microbial criteria of total mesophilic aerobic counts, lactic acid bacterial counts, and yeasts and molds decreased significantly ( P ≤ 0.05) in a dose dependent manner. Furthermore, dose of 2.5 kGy decreased the lactic acid bacteria counts to undetectable levels for the first 10 d of storage. Although microbial load increased during 35 d of refrigerated storage, samples treated with doses of 1.5 and 2.5 kGy showed a good microbial quality that complies with microbial limits set by national and international authorities for ready to eat foods. Furthermore, Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Enterococcus faecalis and coliform bacteria were not detected in the irradiated samples as well as in the controls. It was observed that a dose ≥1.5 kGy combined with refrigerated storage at 4 °C could be used to extend the shelf life of hummus samples in laminated pouches up to 35 d.

scholarly journals Microbial spoilage of portuguese chouriço along shelf life period

2013 ◽  
Vol 44 (1) ◽  
pp. 105-108
Author(s):  
Teresa de Jesus da Silva Matos ◽  
Arminda Bruno-Soares ◽  
António Amaral Azevedo
Keyword(s):  
Shelf Life ◽  
Microbial Spoilage ◽  
Life Period

scholarly journals Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic Extracts

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Chathuri M. Senanayake ◽  
C. Harshani Algama ◽  
Ruwani L. Wimalasekara ◽  
W. N. M. T. D. N. Weerakoon ◽  
Nimanthi Jayathilaka ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Chemical Stability ◽  
Coconut Oil ◽  
Sesame Oil ◽  
Colony Count ◽  
Synthetic Antioxidants ◽  
Microbial Spoilage ◽  
Phenolic Extracts

Phenolic extracts of coconut oil meal (CME) and sesame oil meal (SME) were compared with synthetic antioxidants for the potential of improving shelf life of vanilla cake. CME maintained hexanal (product of chemical spoilage) levels below 0.3 mg/kg in cake up to 14 days. BHT- and SME-added cakes maintained hexanal levels below 2 mg/kg, while control cake with no added antioxidants exceeded this level by day 14. Both CME and SME extended the microbial shelf life up to 13 days, while control and BHT-added cake exceeded the maximum allowed colony count by day 7 and day 11, respectively. The results indicate that the onset of microbial spoilage of vanilla cake is faster than the chemical spoilage, and addition of CME and SME extends both microbiological and chemical stability of cakes beyond day 7 during storage. Over 90% of the antioxidant activity of CME and SME retained after heating at 180°C for 2 h. CME and SME are ideal thermally stable natural alternatives for synthetic antioxidants in vanilla cake.

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