Effect of Chemical Cleaning Agents and Commercial Sanitizers on ATP Bioluminescence Measurements

Nine chemical cleaning agents at three concentrations were studied to determine the effect on ATP bioluminescence measurements from pure ATP (PATP) and ATP from chicken exudate (CJATP). The nine commercial cleaning and sanitizing chemicals were concentrated foaming acid (FA), acid sanitizer (AS), iodine cleaner–disinfectant (ZI), alkaline cleaner–degreaser (PC), chlorinated alkaline cleaner (CA), chlorinated sanitizer (CS), quaternary ammonium (QA), antibiofilm agent (AB), and acidic peroxygen sanitizer (HP). Effect was reported as a percent change from the log10 relative light unit (LRLU) measurements of the control groups. All cleaners and sanitizers were tested at one-tenth of the manufacturer's recommended level (MRL), MRL, and two times MRL. FA, PC, and CA at all three concentrations significantly decreased PATP and CJATP LRLU. AS decreased PATP and CJATP LRLU at 200 and 400 ppm quaternary ammonium. ZI decreased PATP LRLU at MRL or greater, while CJATP LRLU were decreased by all concentrations of ZI tested. CS decreased PATP LRLU in a dose-dependant manner; however, for CJATP, LRLU decreased slightly at the two lower concentrations but were not affected by 1,200 ppm CS. QA at MRL or above for PATP or at all concentrations for CJATP significantly increased LRLU. AB decreased LRLU at all concentrations tested for PATP or at MRL or greater for CJATP. HPA at MRL or greater for PATP or at all concentrations for CJATP significantly reduced LRLU. These results demonstrate that commercial sanitizers and cleansers may squelch or increase LRLU measurements when the chemical comes into direct contact with the ATP bioluminescence reagents. Hence, when using ATP bioluminescence as a means of determining sanitary quality of food-processing equipment, it is essential to consider the type and concentration of chemical cleaner or sanitizer being used on the equipment prior to testing.

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Analisis SWOT Pengolahan Makanan Pada Katering di Kecamatan Simokerto Surabaya Tahun 2019

GEMA LINGKUNGAN KESEHATAN ◽

10.36568/kesling.v18i2.1093 ◽

2020 ◽

Vol 18 (2) ◽

Author(s):

Sharen Liestya Santosa ◽

Narwati . ◽

Ernita Sari

Keyword(s):

Development Strategy ◽

Food Processing ◽

Swot Analysis ◽

Sampling Technique ◽

Food Handlers ◽

Evaluation Design ◽

Research Activity ◽

Routine Monitoring ◽

Quality Of Food

Jasaboga in producing food must pay attention to the quality of food to improve food quality need to process food that is in accordance with the requirements of food sanitation hygiene. So the purpose of this study is to assess the application of food processing to catering in Simokerto Subdistrict where the components of food processing such as food processing, food processing, food equipment, and food handlers are then analyzed using SWOT Analysis (Strength, Weakness, Opportunity, and Threats). The results of the SWOT analysis will produce a Food Processing Development Strategy for Catering. This research is descriptive with research design using evaluation design with the aim of the results of this study used for improvement or improvement of activities / programs in catering. The location of the study was carried out in 3 catering in Surabaya Simokerto sub-district, using sampling techniques Total Sampling Technique. The research activity used an observation sheet to obtain data on the application of food processing at the catering district of Simokerto Surabaya. Based on the results of the study, Food Processing catering in Simokerto Surabaya District in general is good and according to existing regulations such as Food Processing Places has a Good category of 78%, Food Processing has a Good category of 67%, Food Handlers have a Good category of 72% while Cookware has a sufficient category of 64% so that repairs need to be done. In improving catering food processing can be done by utilizing the strengths and opportunities that exist among them by conducting routine monitoring of the health center, counseling on food safety and food processing methods that are good and right, and for catering in Simokerto sub-district can implement the recommended development strategy to innovate on a variety of menus to increase consumer purchasing power, take advantage of technological advance as a media for promotion and register catering to health services to obtain Jasaboga sanitary hygiene certificates.Keywords: Food processing, SWOT Analysis and Food Processing development strategy

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Study on microbial detection technology in food safety

E3S Web of Conferences ◽

10.1051/e3sconf/202123302029 ◽

2021 ◽

Vol 233 ◽

pp. 02029

Author(s):

Xindi Zhang

Keyword(s):

Food Safety ◽

Rapid Development ◽

Enzyme Linked Immunosorbent Assay ◽

Safety Testing ◽

Microbial Detection ◽

Detection Technology ◽

Atp Bioluminescence ◽

Quality Of Food

Economic development has not only led to the steady development of the gross national economy, but also provided a fundamental guarantee for the life of the residents at this stage. However, with the rapid development of economy, people’s attention to hidden safety problems has gradually shifted from big problems to “small details” of food safety. At the same time, in order to reduce the health problems of consumers in the process of eating products, we should start from the source of food, and use microbial technology in the current food safety testing, so as to fundamentally improve the quality of food safety. At present, PCR, impedance, ATP bioluminescence, lamp and enzyme-linked immunosorbent assay are widely used. In this paper, the role of microbial detection technology was described, and the application of microbial detection technology in food safety detection was analyzed in depth, hoping to provide a reference for ensuring food safety through the promotion of microbial detection technology.

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Solar Cookers and Dryers: Environmental Sustainability and Nutraceutical Content in Food Processing

Foods ◽

10.3390/foods10102326 ◽

2021 ◽

Vol 10 (10) ◽

pp. 2326

Author(s):

Chiara Battocchio ◽

Fabio Bruni ◽

Giovanni Di Nicola ◽

Tecla Gasperi ◽

Giovanna Iucci ◽

...

Keyword(s):

Environmental Sustainability ◽

Food Processing ◽

Phase Change Materials ◽

Environmental Issues ◽

Solar Light ◽

General Description ◽

History Of ◽

Quality Of Food ◽

Solar Rays

This work reviewed the state of the art concerning solar cookers and dryers used in food processing. The general description of solar cookers and dryers was presented, with a specific attention to the equipment where the cooking takes place with the contribution of the direct sunlight. Some insight about the history of design and development of devices that use solar light to process food were provided. The possibility to store the heat produced by solar light using Phase Change Materials was analyzed. Moreover, some “case-studies” were revised and discussed, in which solar light is efficiently used to dry or cook food, focusing on the quality of the food in terms of nutraceuticals content. The analyzed literature points out the necessity for further research about the effects produced by direct solar rays on different foods. The reliable data on this aspect will allow assessment of the quality of food transformation by solar cookers and dryers, adding a strong incentive to the development of such devices, up to now primarily motivated by energy-saving and environmental issues.

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Bacteriocins: Production, different strategies of purification and applications

International Journal of Research in Pharmaceutical Sciences ◽

10.26452/ijrps.v10i3.1376 ◽

2019 ◽

Vol 10 (3) ◽

pp. 1808-1817 ◽

Cited By ~ 1

Author(s):

Vishakha Sharma ◽

Rahul C Ranveer ◽

Neelam Jain ◽

Gajender Kumar Aseri

Keyword(s):

Food Safety ◽

Food Processing ◽

Food Packaging ◽

Food Preservation ◽

Safety Parameters ◽

Pharmaceutical Industries ◽

Quality Of Food ◽

Antibacterial And Antifungal ◽

Food Safety And Quality

Food safety and quality are the major concern for food processing industries. In today's world, people are getting more conscious about food safety parameters. In this regard, bacteriocin plays a major role in ensuring the safety and quality of food products. From those, LAB bacteriocins are of great interest due to their GRAS status. They are widely used in food preservation, agriculture and pharmaceutical industries. They have also been incorporated into food packaging material due to their both antibacterial and antifungal properties. In this review, we highlighted the possible ways to produce and purify bacteriocin and also the potential application to be used as a natural preservative.

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Evaluasi Sarana Produksi Pangan Industri Tahu di UD Sumber Makmur

Rekayasa ◽

10.21107/rekayasa.v12i1.5311 ◽

2019 ◽

Vol 12 (1) ◽

pp. 75

Author(s):

Iffan Maflahah ◽

Arinda Venska Nazalina ◽

Muhammad Fakhry

Keyword(s):

Food Processing ◽

Food Production ◽

Food Product ◽

Shopping Centers ◽

Processed Food ◽

Know How ◽

Good Manufacturing Practices ◽

Quality Of Food ◽

Production Facilities

ABSTRAKTahu merupakan produk olahan makanan yang berasal dari kedelai. Tahu sering kita jumpai mulai di warung sederhana hingga pusat perbelanjaan modern, harga yang relatif terjangkau membuat salat satu olahan yang terbuat dari kedelai ini menjadi makanan favorit bagi semua kalangan. Evaluasi sarana produksi pangan industri tahu di UD Sumber Makmur bertujuan agar perusahaan mengetahui cara menjaga keamanan pangan sarana produksi dengan berpedoman pada Good Manufacturing Practices (GMP). GMP sendiri merupakan pedoman cara berproduksi pangan supaya produsen pangan memenuhi persyaratan-persyaratan yang telah ditentukan untuk menghasilkan produk pangan yang bermutu dan aman dikonsumsi sesuai dengan tuntutan konsumen. Adapun 14 aspek GMP yang harus diterapkan pada perusahaan pangan. Hasil penilaian mutu sarana pengolahan pangan di UD Sumber Makmur masuk dalam kategori IV yaitu Kurang, dengan jumlah ketidaksesuaian untuk kategori minor sebanyak 1 penyimpangan, kategori mayor 2 penyimpangan, kategori serius 3 penyimpangan, dan untuk kategori kritis 1 penyimpangan. Kata Kunci: Tahu, UD Sumber Makmur, Good Manufacturing Practices (GMP)Evaluation of Tofu Industry Production Facilities at UD Sumber MakmurABSTRACTTofu is a processed food product derived from soybeans. Tofu that we often find everything from simple stalls to modern shopping centers, the relatively affordable price of making one processed prayers made from soybeans is a favorite food for all people. The evaluation of the food production facilities of the tofu industry at UD Sumber Makmur aims to let the company know how to maintain food safety of production facilities by referring to Good Manufacturing Practices (GMP). GMP itself is a guideline on how to produce food so that food producers meet the specified requirements to produce quality food products that are safe for consumption in accordance with consumer demands. The 14 aspects of GMP must be applied to food companies. The results of the assessment of the quality of food processing facilities in UD Sumber Makmur fall into category IV, namely Less, with the number of nonconformities for minor categories as much as 1 deviation, major category 2 deviations, serious categories 3 deviations, and for critical categories 1 deviation.Keywords: Tofu, UD Sumber Makmur, Good Manufacturing Practices (GMP)

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Roles of Proteins/Enzymes from Animal Sources in Food Quality and Function

Foods ◽

10.3390/foods10091988 ◽

2021 ◽

Vol 10 (9) ◽

pp. 1988

Author(s):

Chenyan Lv ◽

Chen Xu ◽

Jing Gan ◽

Zhenghui Jiang ◽

Yumeng Wang ◽

...

Keyword(s):

Food Quality ◽

Food Processing ◽

Sensory Quality ◽

Antimicrobial Properties ◽

Nutritional Properties ◽

Binding Properties ◽

Quality Of Food ◽

Fishery Products ◽

And Function

Animal proteins are good sources of protein for human, due to the composition of necessary amino acids. The quality of food depends significantly on the properties of protein inside, especially the gelation, transportation, and antimicrobial properties. Interestingly, various kinds of molecules co-exist with proteins in foodstuff, and the interactions between these can significantly affect the food quality. In food processing, these interactions have been used to improve the texture, color, taste, and shelf-life of animal food by affecting the gelation, antioxidation, and antimicrobial properties of proteins. Meanwhile, the binding properties of proteins contributed to the nutritional properties of food. In this review, proteins in meat, milk, eggs, and fishery products have been summarized, and polysaccharides, polyphenols, and other functional molecules have been applied during food processing to improve the nutritional and sensory quality of food. Specific interactions between functional molecules and proteins based on the crystal structures will be highlighted with an aim to improve the food quality in the future.

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The Overview of Food Technology to Process Soy Protein Isolate and Its Application toward Food Industry

World Nutrition Journal ◽

10.25220/wnj.v04.s1.0003 ◽

2020 ◽

Vol 4 (1) ◽

pp. 12

Author(s):

Made Astawan ◽

Ayu P.G Prayudani

Keyword(s):

Protein Content ◽

Infant Formula ◽

Soy Protein ◽

Food Processing ◽

Food Industry ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Protein Isolation ◽

Quality Of Food

Soy protein isolate (SPI) is the purest form of protein from soybean with minimum protein content of 90%. Due to its high protein content, SPI is commonly used in food processing for improving the quality of food products, including infant formula. The use of SPI in infant formula is mainly designed for infant who cannot tolerate cow’s milk-based formula. This report reviews the benefit of using SPI in soy-based infant formula rather than soymilk from whole soybean itself. It will also review the technology of soy protein isolation which can result SPI for high quality infant formula, including the reducing of unfavourable ingredients which will ensure the safety of soy protein-based infant formula.

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Effect of Chemical Sanitizing Agents on ATP Bioluminescence Measurements

Journal of Food Protection ◽

10.4315/0362-028x-61.8.1013 ◽

1998 ◽

Vol 61 (8) ◽

pp. 1013-1017 ◽

Cited By ~ 11

Author(s):

TRACY A. GREEN ◽

SCOTT M. RUSSELL ◽

DANIEL L. FLETCHER

Keyword(s):

Quaternary Ammonium ◽

Direct Contact ◽

Control Group ◽

Control Groups ◽

Treatment Groups ◽

Atp Bioluminescence ◽

To Come ◽

Different Levels ◽

Percent Decrease ◽

Chicken Blood

Experiments were conducted to determine the effects of sodium hypochlorite (SH), quaternary ammonium (QA), trisodium phosphate (TSP), lactic acid (LA), hydrogen peroxide (HP), and trichlosan (TR) on ATP bioluminescence measurements. Each sanitizer was tested at three different levels and compared to a control group containing no sanitizer. ATP from three sources was analyzed, Escherichia coli, chicken blood, and a pure ATP standard. The effect of each sanitizer was reported as a percent decrease in log10 relative light units (LRLU) for the treatment groups when compared to LRLU from the control groups. SH concentrations of 30, 50, and 70 ppm and quaternary ammonium at concentrations of 10, 20, and 30 ppm had no effect on LRLU measurements, regardless of the ATP source. LA concentrations of 0.5% and higher reduced LRLU by 75%. LRLU measurements were significantly (P ≤ 0.05) reduced by approximately 60% when levels of TSP exceeded 1%. HP had no effect on LRLU measurements from any of the ATP sources at 0.1%; however, at 1% HP significantly (P ≤ 0.05) decreased LRLU measurements by approximately 60% for all ATP sources. TR at 0.25% had no significant effect on LRLU measurements from any of the ATP sources. TR at 0.5 and 1% reduced LRLU measurements by 30 and 50%, respectively. These results indicate that commercial sanitizers containing LA, TSP, HP, or TR may negatively affect LRLU measurements if the sanitizer is allowed to come into direct contact with the ATP bioluminescence reagents.

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The Internal Lean Dimensions Impact on the Manufacturing Based Product Quality of Food Processing Companies in Jordan

Journal of Management Research ◽

10.5296/jmr.v7i4.7830 ◽

2015 ◽

Vol 7 (4) ◽

pp. 191 ◽

Cited By ~ 1

Author(s):

Bahjat Eid Al-jawazneh

Keyword(s):

Product Quality ◽

Food Processing ◽

Raw Materials ◽

Setup Time ◽

Total Productive Maintenance ◽

Statistical Process ◽

Pull Systems ◽

Quality Of Food ◽

The Impact

This paper studies the impact of internal lean dimensions on the manufacturing based quality of food processing companies in Jordan, variables such as, pull systems, continuous flow, setup time reduction, total productive maintenance, statistical process control, and employee involvement were chosen to represent the internal lean dimensions, and were assumed to have an affect manufacturing based quality. A survey questionnaire was distributed for that purpose to those who occupy positions in the production department and eligible enough to give accurate and unbiased responses to the items of the questionnaire. The results of the study revealed that; the Internal Lean Dimensions have a significant impact on the manufacturing based product quality, manifested by, lower food products reprocessing, conforming to high quality standards, lower defects rate, less interruptive breakdowns, which helped food processing companies in delivering their products according to agreed upon schedule and the optimization of the utilization of their manufacturing resources, such as machines and equipments, raw materials, and labor force

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Changes In Vitamin C and Total Microbes Of Papaya Fruit (Carica papaya L.) Which Is Processed Minimally Using Edible Coating Of Agar-agar Based On The Storage Time

International Journal of Advance Tropical Food ◽

10.26877/ijatf.v2i1.6127 ◽

2020 ◽

Vol 2 (1) ◽

Author(s):

Liya Apriani ◽

Siti Aminah ◽

Joko Teguh Isworo

Keyword(s):

Vitamin C ◽

Storage Time ◽

Carica Papaya ◽

Plate Count ◽

Control Groups ◽

Minimal Processing ◽

Experimental Laboratory ◽

Quality Of Food ◽

And Control

Minimal processing and edible coatings began to be known to provide food security and improve the quality of food products at the time of storage. This study was to determine the effect of minimal processing using agar-agar based on storage time to changes in vitamin C and total microbes papaya (Carica papaya L.).This research is an experimental laboratory study with the research design used is a two-factor Randomized Completely Design (CRD). The number of units used in the study was 28 samples followed by samples without agar coating. Data on vitamin C were measured by the iodimetry method, total microbes by the Total Plate Count (TPC) method. The statistical test used was the Two Way Anova. There are differences in the results of tests of vitamin C levels, total microbes and weight loss between the treatment and control groups. There is a minimal processing effect using agar-agar on vitamin C levels (ρ = 0.006) and total microbes (ρ = 0,000). Minimal processing using agar-agar coatings based on long storage effect on the levels of vitamin C and total microbes papaya (Carica papaya L.)

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