Shelf Life of Plain Liquid Yogurt Manufactured in Saudi Arabia

1987 ◽  
Vol 50 (2) ◽  
pp. 123-126 ◽  
Author(s):  
JOSEPH P. SALJI ◽  
SUHAYL R. SAADI ◽  
AHMAD MASHHADI
Keyword(s):  
Saudi Arabia ◽  
Shelf Life ◽  
Microbial Contamination ◽  
Microbial Quality ◽  
Local Conditions ◽  
C Storage ◽  
Organoleptic Property ◽  
Mold And Yeast ◽  
And Storage

The shelf life of plain liquid yogurt under local conditions of manufacture and handling has been investigated. Initial coliform counts of <1 cfu/ml in the product remained constant throughout 14 d of storage at 7, 10 or 15°C. With initial counts of mold and yeast not exceeding 1 cfu/ml, growth of these microorganisms was nominal (22 cfu/ml) after 14 d of storage at 7°C. At 10 and 15°C storage, however mold and yeast increased substantially from initial levels not exceeding 1 cfu/ml to 2 × 103 cfu/ml and 3 × 103 cfu/ml after 5 and 10 d of storage respectively. The high initial quality of the product, with ⩽10 cfu/ml coliform, ⩽10 cfu/ml mold and yeast and a hedonic score of 8 (like very much), was maintained for 5 d at 7°C storage. After 5 d of storage at 7°C, the mold and yeast count and organoleptic property of the product became unacceptable. The organoleptic quality deteriorated irrespective of the microbial contamination of the product. Quality assessment of the product before expiration (4 d) and under prevailing commercial conditions of manufacture, handling and storage revealed acceptable sensory and microbial quality. The possible causes of product sensory deterioration irrespective of growth of mold and yeast are discussed.

The Shelf Life of Pasteurized Fresh Milk Manufactured in Saudi Arabia

1988 ◽  
Vol 51 (12) ◽  
pp. 976-978 ◽  
Author(s):  
JOSEPH S. SALJI ◽  
SUHAYL R. SAADI ◽  
AHMED MASHHADI
Keyword(s):  
Saudi Arabia ◽  
Shelf Life ◽  
Sensory Attributes ◽  
Fresh Milk ◽  
C Storage ◽  
Keeping Quality ◽  
Sensory Qualities ◽  
Standard Organization ◽  
Mold And Yeast

The keeping quality of pasteurized fresh milk was investigated. At 7°C storage, the product conformed to the Saudi Arabian Standard Organization for as long as 7 d and as short as 2 d with ≤10 cfu/ml coliform, ≤10 cfu/ml mold and yeast, ≤50,000 cfu/ml SPC and acceptable sensory qualities. Acceptable sensory attributes with coliform counts of <10 cfu/ml were maintained in the product for 10 d at 7°C. Molds, yeasts and psychrotrophs were instrumental in cutting down the shelf life of the product beyond 10 d at 7°C. The possibility of extending the shelf life from 3 to 5 d should not be denied provided the product is stored at temperatures not exceeding 7°C.

Growth of Clostridium sporogenes PA 3679 in Home-Style Canned Quick Breads

1994 ◽  
Vol 57 (10) ◽  
pp. 882-886 ◽  
Author(s):  
FADI M. ARAMOUNI ◽  
KARIM K. KONE ◽  
JEAN A. CRAIG ◽  
DANIEL Y. C. FUNG
Keyword(s):  
Shelf Life ◽  
Water Activity ◽  
Room Temperature ◽  
Microbial Quality ◽  
Clostridium Sporogenes ◽  
Vacuum Level ◽  
Before And After ◽  
Home Style ◽  
And Storage

The safety of a home-style canned quick bread was investigated using spores of Clostridium sporogenes putrefactive anaerobe (PA) 3679. Baking was done at 177°C for 30, 40 and 50 min, at 191°C for 45, 50 and 55 min, and at 204°C for 40, 45 and 50 min. Products were analyzed for pH, water activity (aw) and vacuum level. The microbial quality of the products was determined before and after baking. Of the products baked at 177°C, some were stored for 90 days at room temperature (23 to 25°C) or in an incubator at 35°C to study their shelf-life. Inoculated and endogenous vegetative cells and their spores were counted before and after baking and after storage using Fung's Double Tube method. Results showed germination of endogenous spores in uninoculated products after baking at 177°C for 30 min and storage at 35°C for 90 days. Survival of inoculated C. sporogenes PA 3679 was detected for all baking and storage treatments. Further work is recommended to determine safe processing procedures for this type of product.

Effects of Ethylene Exposure Temperature on Shelf Life, Composition and Quality of Artificially Ripened Bananas (Musa acuminata AAA, cv. ‘Dwarf Cavendish’)

2005 ◽  
Vol 11 (2) ◽  
pp. 99-105 ◽  
Author(s):  
M. G. Lobo ◽  
M. González ◽  
A. Peña ◽  
A. Marrero
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Soluble Sugars ◽  
Quality Parameters ◽  
Musa Acuminata ◽  
Ethylene Concentration ◽  
C Storage ◽  
Exposure Temperature ◽  
And Storage

The effects of ethylene exposure temperature, ethylene concentration and post-exposure storage temperature on the ripening processes of bananas were studied. Mature-green bananas were treated for 24h with different ethylene concentrations (5, 50, 500 and 5,000 L/L) at three temperatures (12, 15 and 20°C) and subsequently stored at either 15 or 20°C. No major differences were found among the four ethylene concentrations used, except in the case of the 12°C exposure temperature where the 5 L/L treatment showed little or no effect on ripening. In general, exposure to ethylene at 12°C in all cases resulted in uneven ripening of the fruits. Exposure to ethylene at 15°C (storage temperature 20°C) extended shelf life one or three days (storage temperature 15°C) more than ethylene exposure at 20°C. These differences were accompanied by changes in the respiration pattern of the bananas, their quality parameters (TSS, peel and pulp firmness) and their soluble sugars and organic acids composition. Shelf life of ethylene-treated bananas could reliably be modulated within the range of 6 to 12 days, without any decrease in fruit quality, just by adjusting exposure to ethylene and storage temperature.

scholarly journals Microbial quality of beef and hygiene practices in small and medium slaughterhouses and butcheries in Uganda

2020 ◽  
Author(s):  
Juliet Kyayesimira ◽  
Wangalwa Rapheal ◽  
Grace Kagoro Rugunda ◽  
Lejju Julius Bunny ◽  
Morgan Andama ◽  
...  
Keyword(s):  
Microbial Contamination ◽  
Microbiological Quality ◽  
Microbial Load ◽  
Microbial Quality ◽  
E Coli ◽  
Hygiene Practices ◽  
Safe Level ◽  
Microbiological Methods ◽  
Beef Carcass

Abstract Background If hygiene practices along the beef processing nodes at small and medium enterprise (SME) slaughter houses and butcheries are not observed, they may pose a health risk due to microbial contamination. In SME slaughterhouses and butcheries, the risk may be higher due to transmission of foodborne pathogens. This study determined the hygienic practices and microbial quality risk among meat handlers (MH) in SME slaughterhouses and butcheries. Methods Assessment of microbiological quality of beef was carried out at slaughter houses and butcher shops in the districts of Western, Central and Eastern regions of Uganda. A cross sectional study was conducted from June 2017 to January 2018 using observation checklists to record unhygienic practices among the various actors. Microbial load at slaughter and butchery was determined from a total of 317 swab samples collected from carcass, tools, protective clothing and hands of meat handlers. The microbiological quality of beef was evaluated using standard microbiological methods. The samples were inoculated into differential and selective media. Results Butcheries had the highest microbial load on beef carcass ranging from 4.76 log 10 cfu/cm 2 to 7.90 log 10 cfu/cm 2 Total Viable Counts (TVC) while Total Coliform Counts (TCC) ranged from 1.42 log 10 cfu/cm 2 to 3.05 log 10 cfu/cm 2 , E. coli ranged from 0.68 log 10 cfu/cm 2 to 1.06 log 10 cfu/cm 2 and Staphylococcus aureus ranged from 3.25 log 10 cfu/cm 2 to 4.84 log 10 cfu/cm 2 . Salmonella was absent in all the samples analysed. Results of overall microbial quality of beef in Uganda indicated that only TCC (1.60±0.26 log 10 cfu/cm 2 ) of the beef carcass samples at slaughter houses was not significantly above the safe level (p = 0.693). Overall microbial load (TVC, TCC, E. coli and S. aureus ) at butcheries were significantly (p < 0.05) above the safe level. Butcheries of Mbale district had the highest percentage (70%) of beef carcass samples above the TCC safe levels whereas butcheries of Mbarara district had the highest percentage (40%) of beef carcass samples above the E. coli safe levels. TVC from hands and clothes at butchery across the three study districts varied significantly (p=0.007) with the highest counts (7.23 log 10 cfu/cm 2 ) recorded from personnel clothes and lowest (5.46 log 10 cfu/cm 2 ) recorded from hands. On the other hand, swab samples picked from chopping board and working table at the butchery did not show significant variation in TVC, TCC, E. coli and S. aureus microbial loads across the three study districts. Conclusion Hygienic handling of carcasses after slaughter is critical in preventing contamination and ensuring meat safety in informal meat trading sectors in Uganda. Handling practices of beef at Ugandan slaughterhouses and butcheries are not hygienic hence not up to standard and they contribute to microbial contamination of beef posing a risk to consumers. The distribution stage is the most critical period, during which the quality of meat can easily be compromised.

scholarly journals The effect of Combined Treatment with Sodium Dichloroisocyanurate and Electron Beam Irradiation in Controlling Mold (Lasiodiplodia theobromae) on Star Apples

2021 ◽  
Vol 7 (3) ◽  
pp. 42-51
Author(s):  
Thi Ly Nguyen ◽  
Thi The Doan ◽  
Phuong Anh Pham Nguyen ◽  
Van Chung Cao ◽  
Anh Tuyet Dinh Thi ◽  
...  
Keyword(s):  
Electron Beam ◽  
Shelf Life ◽  
Irradiation Dose ◽  
Electron Beam Irradiation ◽  
Combined Treatment ◽  
Lasiodiplodia Theobromae ◽  
Sodium Dichloroisocyanurate ◽  
And Storage ◽  
Apple Fruits

Lasiodiplodia theobromae causes decay of star apple fruits (Chrysophyllum cainino) during harvest, transport and storage. If the irradiation dose is higher than 800 Gy, this mold will be controlled. However, the quality of star apple was significantly changed when they were irradiated at the dose higher than 0.6 kGy by electron beam (EB). To keep irradiation dose under 0.6kGy, the synergic effect of the combined treatment of EB irradiation and sodium dichloroisocyanurate (NaDCC) was investigated. In this study, star apples were pretreated with NaDCC concentrations in range of 10 -70 ppm in order to decrease the growth of mold and extend the shelf-life of treated star apples. The results showed that pretreatment with 20 ppm NaDCC had also kept the color and reduced disease of stored star apple. Dipping star apples into 20 ppm NaDCC solution before irradiating at 400 Gy and 600 Gy could be chosen as the best way to inhibit the development of Lasiodiplodia theobromae and extend the shelf life of star apple in the trading condition (7 days, 9oC).

scholarly journals Postharvest quality of pepino melon (Solanum muricatum Aiton) as influenced by NPK fertilizer rates, growing environment and storage temperature

2021 ◽  
Vol 35 (1) ◽  
Author(s):  
Carol Mutua ◽  
Joshua Ogweno ◽  
Robert Gesimba
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Room Temperature ◽  
Postharvest Quality ◽  
Solanum Muricatum ◽  
Npk Fertilizer ◽  
And Storage ◽  
Fertilizer Rates ◽  
Storage Temperatures

The present study evaluated the effect of NPK fertilizer (17:17:17) rates (0, 100, 200, 300 and 400 kg ha-1) on the postharvest quality of field and greenhouse grown pepino melons (Solanum muricatum Ait.) stored at room temperature (15-22°C) and at low temperature (7°C). The study was carried out in randomized complete block design with fruits from the field and greenhouse, five NPK fertilizer rates as treatments and the two storage temperatures replicated three times. Data were collected on percentage fruit weight loss (PWL), total soluble solids (TSS), firmness and shelf life. Results indicated that greenhouse and field grown fruits from the control and plants supplied with 100 kg NPK ha-1 had low PWL at both storage temperatures. Field grown fruits from the control stored at room temperature had the highest TSS and were firmer after 28 days of storage. Field grown fruits not supplied with fertilizer and stored at low temperature had a shelf life of 27 and 26 days in trial one and two respectively. Application of 100 kg NPK ha-1 and storage of pepino melon fruits at low temperature can be used to enhance quality and shelf life.

Effects of Dry Ice and Superchilling on Quality and Shelf Life of Arctic Charr (Salvelinus alpinus) Fillets

2007 ◽  
Vol 3 (3) ◽  
Author(s):  
Huynh Nguyen Duy Bao ◽  
Sigurjón Arason ◽  
Kristín Anna Þórarinsdóttir
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Salvelinus Alpinus ◽  
Arctic Charr ◽  
Negative Effects ◽  
Dry Ice ◽  
Fish Flesh ◽  
Microbial Analysis ◽  
And Storage

The influence of different cooling techniques (dry ice/ice packs) and storage temperature (-2°C/3°C) to prolong the shelf life of Arctic charr (Salvelinus alpinus) fillets were evaluated by sensory analysis, physical methods, chemical and microbial analysis. The effects of storage temperature were stronger than of different cooling agents. Superchilling (-2°C) of fillets packed with dry ice resulted in 6 days extension of shelf life compared to chilling (3°C). The use of dry ice parallel to superchilling prolonged shelf life for 1 day compared to fillets stored with ice packs. No negative effects on quality of the fillets where detected that could be linked to cell destruction caused by partial freezing or to sour taste, caused by absorption of CO2 gas in fish flesh.

Shelf-life and quality of ber (Ziziphus mauritianaLamk) fruits after postharvest water dipping treatments and storage

2002 ◽  
Vol 77 (5) ◽  
pp. 576-579 ◽  
Author(s):  
G. Lal ◽  
M.S. Fageria ◽  
K. Gupta Narendra ◽  
R.S. Dhaka ◽  
S. K. Khandelwal
Keyword(s):  
Shelf Life ◽  
And Storage

scholarly journals Clarification of the Algerian grape juice and their effects on the juice quality

2020 ◽  
Vol 34 (1) ◽  
pp. 1-11
Author(s):  
Soraya Mazrou ◽  
Mohammed Messaoudi ◽  
Samir Begaa ◽  
Christophe Innocent ◽  
Djamaleddine Akretche
Keyword(s):  
Condensed Tannins ◽  
Microbiological Quality ◽  
Grape Juice ◽  
Juice Quality ◽  
Microbial Quality ◽  
Total Polyphenol ◽  
Accelerated Stability ◽  
Nutritional Qualities ◽  
And Storage

The aim of this study was to find a good clarification method to eliminate the substances in Algerian grape juice and study the effects of the clarification agents on juice quality. The clarified grape juice was subjected to different treatments, namely bentonite, gelatin, combination of gelatin and bentonite, then stored for 4 weeks. The effects of fining treatment by determining the critical micillary concentration of each agent used accelerated stability test on turbidity, tannin contents (ethanol index, condensed tannins, total polyphenol and anthocyanins) and microbiological quality of clarified grape juice were evaluated during storage. Fining treatment and storage had a significant (p < 0.05) effect on turbidity, tannins, total polyphenol, condensed tannins and anthocyanins. However, a better percentage elimination was noted for freshly squeezed grape juice with a combination of gelatin and bentonite corresponding to a turbidity of 6.5 NTU. The clarifiers separately gave lower removal rates than average, up to 83% of tannins present in the freshly squeezed juice has been eliminated using the bentonite. The results obtained are very satisfactory since we were able to obtain a clear juice of good microbial quality while ensuring the preservation of the organoleptic and nutritional qualities during the treatment and the storage of the juice.   Bull. Chem. Soc. Ethiop. 2020, 34(1), 1-11. DOI: https://dx.doi.org/10.4314/bcse.v34i1.1

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