Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life

Ricotta salata cheese is a salted variety of ricotta traditionally made in Sardinia (Italy) from the whey remaining after the production of Pecorino Romano protected designation of origin or other sheep milk cheeses. Ricotta salata cheese is very critical for the possible growth of pathogenic and spoilage microorganisms. Sporadic cases of listeriosis associated with ricotta salata cheese have been reported over recent years. The objective of the present study was to assess the evolution of spoilage and pathogen microorganism of vacuum-packed ricotta salata cheese during the entire product shelf-life. The durability study was conducted on 18 vacuum-packed ricotta salata cheese samples analysed at the beginning of the shelf-life and after 60 and 90 days of refrigerated storage. Pathogens as Listeria monocytogenes and Bacillus cereus were never detected. During shelf-life total bacterial counts ranged between 7.90±0.64 and 9.19±0.58 CFU g-1 on the rind and between 2.95±0.68 and 4.27±1.10 CFU g-1 in the inner paste, while Enterobacteriaceae ranged between 4.22±0.66 and 5.30±0.73 CFU g-1 on the rind and 3.13±1.80 and 2.80±0.88 CFU g-1 in the inner paste. By considering the technology used, the intrinsic properties and the almost total absence of competing microflora, ricotta salata cheese can support the growth of spoilage and pathogen microorganisms originating from the processing environment. The high level of total bacterial counts and Enterobacteriaceae observed both on the rind and in the inner paste suggests contamination of the product from the processing environment. Therefore, a strict implementation of hygiene during processing is essential in order to reduce the load of environmental contaminants that may grow during refrigerated storage.

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Effects of Radurization and Refrigerated Storage on Quality and Shelf-Life of Freshwater Prawns, Macrobrachium rosenbergii1

Journal of Food Protection ◽

10.4315/0362-028x-49.2.142 ◽

1986 ◽

Vol 49 (2) ◽

pp. 142-145 ◽

Cited By ~ 13

Author(s):

S. ANGEL ◽

B. J. JUVEN ◽

Z. G. WEINBERG ◽

P. LINDNER ◽

E. EISENBERG

Keyword(s):

Shelf Life ◽

Macrobrachium Rosenbergii ◽

Storage Period ◽

Refrigerated Storage ◽

Bacterial Counts ◽

Spoilage Bacteria ◽

Sensory Changes ◽

Quality And Shelf Life

The effects of radurization on bacteriological, chemical, physical and sensory changes were studied in iced-stored freshwater prawns of the species Macrobrachium rosenbergii. At both 145 and 230 krad, counts of potential spoilage bacteria were reduced. Irradiation at 230 krad resulted in increased TVBN values. No significant differences in texture (mushiness) were observed between irradiated and nonirradiated samples throughout the storage period. Atypical streptobacteria (D = 59 krad) were the predominant organisms isolated from irradiated prawns after 4 weeks of refrigerated storage. No connection was found between development of mushiness and total or proteolytic bacterial counts.

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Use of enzymatic detergents to remove biofilms in food industries

10.5194/biofilms9-132 ◽

2020 ◽

Author(s):

Mercè Berga ◽

Irene Ylla ◽

Martirià Latorre

Keyword(s):

Shelf Life ◽

Food Quality ◽

Food Processing ◽

Pathogenic Bacteria ◽

Bacterial Counts ◽

Food Industries ◽

Highly Efficient ◽

Biofilm Removal ◽

Processing Plants ◽

Spoilage Microorganisms

In the last decade concern about the presence of biofilms in food processing plants has increased. Biofilms in the environment of food processing plants represent a threat to food quality, safety and shelf-life. These biofilms can host pathogenic bacteria such as Listeria, Salmonella and Campylobacter, as well as spoilage microorganisms. Additionally, biofilms show some degree of resistance to conventional detergents and disinfectants that hinders their removal and favors re-growth. Therefore, there is a need for sanitizing products and protocols that are highly efficient at removing biofilms and suitable for food processing plants. Enzymatic detergents have recently been introduced as an alternative to conventional products against biofilms in food processing plants. These detergents contain one or more enzymes that disrupt the EPS of the biofilms, making the microorganisms present in the biofilm more vulnerable to disinfectants. Enzymatic detergents have been proofed to be more efficient in degrading biofilms than conventional detergents reducing both, EPS content and bacterial counts. Finally, higher efficiency on biofilm removal was observed after completing the entire sanitizing procedure (cleaning + disinfection) using an enzymatic detergent than a conventional detergent. These tests confirm the great potential of enzymatic detergents to remove biofilms.

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Techniques to Improve the Shelf Life of Freshly Harvested Banana Blossoms

Current Agriculture Research Journal ◽

10.12944/carj.6.2.02 ◽

2018 ◽

Vol 6 (2) ◽

pp. 141-149

Author(s):

Dawn C.P. Ambrose ◽

V. Sumithra ◽

K. Vijay ◽

K. Vinodhini

Keyword(s):

Shelf Life ◽

Storage Conditions ◽

Refrigerated Storage ◽

Asian Countries ◽

Urban Markets ◽

Pre Treatment ◽

Minimally Processed Vegetables ◽

Poly Propylene ◽

And Storage ◽

Made In

Banana blossom is consumed as a vegetable in India, Sri Lanka and the South East Asian countries. Cleaning of the blossom is a cumbersome process due to the time taken and the drudgery involved in removing the style and the sepal from each floret before consumption. Minimally processed vegetables are gaining importance in the urban markets, satisfying consumer’s need of time and healthy food. Hence an attempt was made in this study to process the blossom of banana as a freshly processed vegetable in a ready to cook form and to assess its’ shelf life under different packaging treatments and storage conditions. The cleaned banana florets were packed in different packaging materials viz., polypropylene 40, 60 & 70 micron and low density polyethylene 110 micron. The shelf life of the banana florets was evaluated at different conditions viz., packing in bags without ventilation, ventilated bags, florets packed without any pre-treatment, florets pre treated and packed, storage of the samples under ambient (30±2°C) and refrigerated (5°C) condition. The physiological weight loss of the packed samples was recorded daily during storage. The shelf life was estimated by quality scores on a scale of 5-1 and observations recorded till 3rd day of storage whereby after 3rd day, the quality deteriorated. The results revealed that banana florets remained fresh for 3 days when packed in non ventilated poly propylene 40 micron bag under ambient and refrigerated storage.

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EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE

Anbar Journal of Agricultural Sciences ◽

10.32649/ajas/2020/13 ◽

2020 ◽

pp. 140-153

Keyword(s):

Shelf Life ◽

Chemical Properties ◽

Thiobarbituric Acid ◽

Control Group ◽

Meat Sample ◽

Refrigerated Storage ◽

Immersion Method ◽

Quality Properties ◽

Lemon Peel ◽

Meat Samples

To investigate the effectiveness of adding lemon peels and pulp extracts on some quality properties and shelf-life of the sheep longisimussdorsi muscle during refrigerated storage at 4±1°C for 0, 4, and 8 days for this purpose am meat trim of visible fat and connective tissue, they cut in small cubes. The meat samples divide into four equal proportions and mix with different concentrations of lemon peel and pulp extract according to the following formulations: Control; T1 1%; T2 2% and T3 3% of lemon peel and pulp extract, by applied immersion method. The results showed acceptable results of moisture content, Water-holding capacity cooking loss, thiobarbituric acid, met-myoglobin, myoglobin, and sensory traits of the samples treated with lemon peel in comparison to the control group. The phiso-chemical traits changed during the storage periods but the meat sample treated with lemon extract was more stable than control groups. These results suggested that using lemon peels and pulp extracts to maintain physio-chemical properties of ram meat and extend shelf-life during refrigerated storage, which may have implications of meat processors.

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BAPA+40: South African and African Lessons

Latin American Report ◽

10.25159/2663-6581/6920 ◽

2020 ◽

Vol 35 ◽

Author(s):

Arina Alexandra Muresan

Keyword(s):

South African ◽

Buenos Aires ◽

Monitoring And Evaluation ◽

Global South ◽

Communications Systems ◽

Transfer Of Technology ◽

Peace And Security ◽

Multi Stakeholder ◽

High Level ◽

Made In

The Second High-Level United Nations (UN) Conference on South-South Cooperation (also known as BAPA+40), held in Buenos Aires, Argentina, from 20 to 22 March 2019, promised to reinvigorate efforts to further achieve and implement South-South cooperation (SSC). Forty years on, the Global South is shaping its image as a solutions provider. Immense strides have been made in improving access to allow a multitude of state and non-state actors to cooperate, while broadening and deepening modes of cooperation and facilitating the exchange of knowledge and transfer of technology, thus moving beyond the simplistic view that developing countries require aid to function and move forward. However, noting these symbolic strides, the Global South should move forward by building understanding of monitoring and evaluation (M&E) frameworks; integrating multi-stakeholder models; improving the visibility of peace and security in South-South programming; and building effective communications systems.

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Multidimensional analysis of the state of Russian studies on the education issues over 1993–2016

Russian Foundation for Basic Research Journal Humanities and social sciences ◽

10.22204/2587-8956-2018-090-01-50-62 ◽

2018 ◽

pp. 50-62

Author(s):

Дмитрий Рубвальтер ◽

Dmitry Rubvalter ◽

Александр Либкинд ◽

Alexander Libkind ◽

Валентина Маркусова ◽

...

Keyword(s):

Web Of Science ◽

The State ◽

Multidimensional Analysis ◽

Russian Regions ◽

Global Flow ◽

Educational Issues ◽

Foreign Countries ◽

High Level ◽

The Web ◽

Made In

A multidimensional analysis of the state of Russian studies on the education issues over 1993–2016 was carried out based on the materials of the data contained in the Web of Science (SSCI, A & HCI and SCI-E databases). There were determined the dynamics and trends of a number of relevant indicators, such as the number of Russian publications by year, the share of these publications in the global flow of publications on education issues, the dynamics of the share of publications made in co-authorship with foreign colleagues, etc. A number of distributions of Russian publications on educational issues was compiled and analyzed: by journals, by Russian regions and cities, by organizations and authors of the publications. It was found that most of these distributions were characterized by a high level of non-uniformity. A list of journals (125 titles) in which Russian works on education issues had been published was compiled. Russian organizations (308) and domestic researchers (about two thousand) engaged in studying the issues of education were identified. It was discovered that more than 200 organizations and about 400 academicians from 60 foreign countries had participated in Russian studies on the education issues.

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The Hydraulic Operation of Lathes for the Production of Shells

Proceedings of the Institution of Mechanical Engineers ◽

10.1243/pime_proc_1944_151_018_02 ◽

1944 ◽

Vol 151 (1) ◽

pp. 70-86

Author(s):

W. Littlejohn Philip

Keyword(s):

Machine Tools ◽

Hydraulic Power ◽

The Third ◽

Hydraulic Machine ◽

Hydraulic Machinery ◽

Simple Machines ◽

High Level ◽

Shell Production ◽

Hydraulic Operation ◽

Made In

The paper is limited to the application of hydraulic power to lathes designed for shell making although, in the author's opinion, there is an immense field for the application of the same principles in other directions. Self-contained hydraulic machine tools have been dealt with by Mr. H. C. Town,† but in the system to be described all the machines are operated from a central hydraulic plant. Three complete installations on this principle have been established by the author, and the present paper contains an account of this work from the first experiments in 1915 until about four years ago. The first plant was constructed in 1915 for the production of 3·29-inch shells, known as “18-pounders”, from the solid bar. The output was 2,000 shells per week of 135 hours, with girl operators working on three shifts. The second plant was put down in 1916–17 for an output of 500 9·2-inch howitzer shells per week of 135 hours, also with girls working on three shifts. The third plant is of recent design. It was started in 1938 for the production of 3·45-inch shells, known as “25-pounders”; and was laid out for an output of 1,000 shells per week of 47 hours. This plant included four types of hydraulic lathes which the author was engaged to design for the War Office. Soon after the commencement of the last war in 1914 it became evident that shell production would have to be greatly increased, and engineering firms were pressed to take up shell manufacture. The author, on behalf of his firm, undertook to help in the movement, and he at once set about the construction of some simple machines for the job. These conformed on general lines to the practice of the period as regards design and operation. He soon realized, however, that drastic changes would have to be made if production was to reach the high level that circumstances demanded. Although quite familiar with hydraulic machinery of various types and of many applications in presses and certain types of heavy tools, he was not aware of any instance in which hydraulic power had been applied to the movements of a lathe. It appeared to him, nevertheless, that it would be possible to construct a very useful machine on these lines, and he accordingly started immediately to carry out experiments and to prepare designs. It was considered essential that machines for the duty which the author had in mind should be much heavier and more rigid than the ordinary machines of the time, so that they should be free from vibration and “chatter” or spring with the heaviest possible cutting. The standard of rigidity aimed at was that which would permit a half-crown coin to remain balanced on edge on the moving saddle or turret while the tools were making the heaviest cuts. This object was achieved, and the demonstration was frequently made in the presence of those who came to see the lathes at work.

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Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage

Polymers ◽

10.3390/polym13050716 ◽

2021 ◽

Vol 13 (5) ◽

pp. 716

Author(s):

Milad Yaghoubi ◽

Ali Ayaseh ◽

Kazem Alirezalu ◽

Zabihollah Nemati ◽

Mirian Pateiro ◽

...

Keyword(s):

Essential Oil ◽

Shelf Life ◽

Thiobarbituric Acid ◽

Chicken Meat ◽

Refrigerated Storage ◽

Quality Properties ◽

Overall Acceptability ◽

Chitosan Coating ◽

The Impact ◽

Organoleptic Attributes

The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage.

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Betel (Piper betle L.) leaf ethanolic extracts dechlorophyllized using different methods: antioxidant and antibacterial activities, and application for shelf-life extension of Nile tilapia (Oreochromis niloticus) fillets

RSC Advances ◽

10.1039/d1ra02464g ◽

2021 ◽

Vol 11 (29) ◽

pp. 17630-17641

Author(s):

Mohamed Tagrida ◽

Soottawat Benjakul

Keyword(s):

Shelf Life ◽

Nile Tilapia ◽

Ethanolic Extract ◽

Antibacterial Activities ◽

Life Extension ◽

Piper Betle ◽

Refrigerated Storage ◽

Betel Leaf ◽

Nile Tilapia Oreochromis Niloticus ◽

Ethanolic Extracts

Betel leaf ethanolic extract dechlorophyllized using sedimentation (BLEE-SED) exhibited enhanced antioxidant and antibacterial activities. BLEE-SED could extend the shelf-life of Nile tilapia fillets during refrigerated storage (4 °C) up to 9 days.

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