Microbiology of Potatoes and Potato Products: A Review

2000 ◽  
Vol 63 (5) ◽  
pp. 668-683 ◽  
Author(s):  
CRAIG H. DOAN ◽  
P. MICHAEL DAVIDSON
Keyword(s):  
Microbiological Quality ◽  
Agricultural Practices ◽  
Storage Conditions ◽  
Minimally Processed ◽  
Human Contact ◽  
Natural Microflora ◽  
Processed Products ◽  
And Storage ◽  
Potato Products

Many types of spoilage and pathogenic microorganisms exist on fresh, minimally processed, and fully processed potato products. Potatoes are processed into many products including frozen, dried, ready-to-eat, and minimally processed. The microbiological quality of finished potato products is influenced by the natural microflora, processing, handling, and human contact. The natural microflora of potatoes are influenced by soil and airborne inocula, agricultural practices, harvesting methods, and storage conditions. The microflora of processed products are influenced by all of the factors and conditions affecting the natural microflora as well as the processes applied to the product. Increased consumer demand for new and existing potato products highlights the importance of ensuring their microbiological safety. This review considers the sources of microorganisms, microflora, foodborne disease pathogens, and outbreaks associated with, and selected microbiological research involving, potatoes and potato products.

scholarly journals A Comparative Assessment of the Quality of Minimally Processed Pineapples Sold in Wet Markets and Supermarkets of Mauritius

2019 ◽  
Vol 7 (1) ◽  
pp. 128-141
Author(s):  
HUDAA NEETOO ◽  
BRINDA RAMASAWMY ◽  
ARVIND RUGGOO ◽  
SHANE HARDOWAR ◽  
ISSEN RUNGASAMY ◽  
...  
Keyword(s):  
Vitamin C ◽  
Microbial Contamination ◽  
Health Hazard ◽  
Microbiological Quality ◽  
Storage Conditions ◽  
Fruit Crops ◽  
Minimally Processed ◽  
Significant Difference ◽  
Open Markets

Pineapple is one of the most economically important fruit crops of Mauritius and is often sold after being minimally processed (MP). Unfortunately, minimally processed whole (MPW) and fresh-cut (MPC) pineapples are susceptible to microbial contamination that can compromise the quality of the products. It is therefore important that MP pineapples have optimal freshness, nutritional quality, and are free from microbial contamination which would otherwise constitute a public health hazard to the consumers.The main aim of this study was to assess the microbiological, nutritional, and physicochemical quality of MP pineapples sourced from wet markets and supermarkets. Samples of MPW and MPC pineapples collected from open markets and supermarkets were subjected to microbiological, pH, and vitamin C analyses. The MP pineapples were also challenged using the specific spoilage organism (SSO), Pseudomonas fluorescens and subsequently stored at either ambient or refrigeration temperature to simulate storage conditions of wet markets and supermarkets, respectively. Laboratory analyses revealed that the Total Viable Counts (TVC), pH, and vitamin C content for MPW and MPC pineapples sampled ranged from 4.8 – 5.5 Log CFU/g, 4.16 – 4.96, and 21.60 – 28.90 mg/100 g, respectively. Since the population density of TVC was less than 7 Log CFU/g, which usually marks the onset of microbiological spoilage, the products were considered to be of a satisfactory microbiological quality. Moreover, there was no statistically significant difference in the microbiological load, pH, and vitamin C content for pineapples sourced from markets and supermarkets. Taken together, this study reveals that MP pineapples sold in wet markets and supermarkets have a satisfactory microbiological, nutritional, and sensorial quality with a shelf-life of >7 hours and >5 days when stored at room (29°C) and refrigeration (4°C) temperatures, respectively.

scholarly journals Microbiological quality of raw milk attributable to prolonged refrigeration conditions

2017 ◽  
Vol 84 (1) ◽  
pp. 92-101 ◽  
Author(s):  
Nuwan R Vithanage ◽  
Muditha Dissanayake ◽  
Greg Bolge ◽  
Enzo A Palombo ◽  
Thomas R Yeager ◽  
...  
Keyword(s):  
Microbial Diversity ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Raw Milk ◽  
Storage Conditions ◽  
Storage Life ◽  
Plate Count ◽  
Industry Standard ◽  
And Storage

Refrigerated storage of raw milk is a prerequisite in dairy industry. However, temperature abused conditions in the farming and processing environments can significantly affect the microbiological quality of raw milk. Thus, the present study investigated the effect of different refrigeration conditions such as 2, 4, 6, 8, 10 and 12 °C on microbiological quality of raw milk from three different dairy farms with significantly different initial microbial counts. The bacterial counts (BC), protease activity (PA), proteolysis (PL) and microbial diversity in raw milk were determined during storage. The effect of combined heating (75 ± 0·5 °C for 15 s) and refrigeration on controlling those contaminating microorganisms was also investigated. Results of the present study indicated that all of the samples showed increasing BC, PA and PL as a function of temperature, time and initial BC with a significant increase in those criteria ≥6 °C. Similar trends in BC, PA and PL were observed during the extended storage of raw milk at 4 °C. Both PA and PL showed strong correlation with the psychrotrophic proteolytic count (PPrBC: at ≥4 °C) and thermoduric psychrotrophic count (TDPC: at ≥8 °C) compared to total plate count (TPC) and psychrotrophic bacterial count (PBC), that are often used as the industry standard. Significant increases in PA and PL were observed when PPrBC and TDPC reached 5 × 104cfu/ml and 1 × 104cfu/ml, and were defined as storage life for quality (SLQ), and storage life for safety (SLS) aspects, respectively. The storage conditions also significantly affected the microbial diversity, wherePseudomonas fluorescensandBacillus cereuswere found to be the most predominant isolates. However, deep cooling (2 °C) and combination of heating and refrigeration (≤4 °C) significantly extended theSLQandSLsof raw milk.

scholarly journals Presence of microorganisms in commonly used baby cosmetics, available in Dhaka City

2020 ◽  
Vol 9 (1) ◽  
pp. 9-11
Author(s):  
Farahnaaz Feroz ◽  
Kamal Kanta Das
Keyword(s):  
Production Process ◽  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Storage Conditions ◽  
Dhaka City ◽  
Acceptable Limit ◽  
Fungal Load ◽  
Viable Bacteria ◽  
And Storage

Cosmetics especially baby products should be safe as children are immunocompromised which means their immune system is not developed enough to combat infections caused by the presence of any pathogenic bacteria. Different factors like chemical composition of cosmetics, handling and storage conditions can influence the chance of contamination of cosmetic products. This study aimed to evaluate the microbiological quality of different commercially available baby cosmetics such as body lotion, body wash or soap, baby shampoo, baby oil of different popular brands sold in Dhaka city. In the current investigation four different brands of cosmetics were subjected to bacteriological and mycological screening. Total viable bacteria and fungal load in all the samples of Brand 1 was in average of 105 cfu/g which exceeded the acceptable limit. The samples were found to contain pathogenic bacteria as well, especially Klebsiella spp. The findings indicate that the quality Brand 1 products were not satifactory and might cause harm to children and other consumers. Microbial load of other brands fell within the acceptable limit which indicate their good quality. The incidence of microorganisms in Brand 1 might be due to contamination during the production process or storage under unhygienic condition. Therefore in order to avoid infections in children due to microbial contamination of cosmetics items it is essential to take precautions during production process and storage in appropriate conditions and avoiding use of cosmetics products on damaged skin. Stamford Journal of Microbiology, Vol.9(1) 2019: 9-11

scholarly journals Effect of tomato post-harvest fungicide treatment and storage conditions on the quality of fruits, and biological value of tomato pulp and concentrated pulp

2013 ◽  
Vol 35 (2) ◽  
pp. 257-267 ◽  
Author(s):  
H. Parynow ◽  
H. Borecka
Keyword(s):  
Vitamin C ◽  
Storage Conditions ◽  
Fruit Rot ◽  
Fungicide Treatment ◽  
Biological Value ◽  
Post Harvest ◽  
Tomato Pulp ◽  
Processed Products ◽  
And Storage

The influence of storage conditions on the quality of tomato fruits was tested. The rate of ripening was established in normal air, where tomatoes ripen quickly, under controlled atmosphere where they ripen more slowly and under low pressure, where they ripen slowest. The influence of post-harvest benomyl or methylthiophanate treatment on tomato rot, ripening, and biological value were examined. Post-harvest tomato treatment did not reduce fruit rot. The color of fruits and the processed products depended on the fungicide treatment. Concentrated tomato pulp made of fruits treated with methylthiophanate was redder than the others. The fungicide treatment increased or decreased the level of some chemical substances in the fruits in dependence on the applied fungicide, storage conditions and the length of storage, e.g. tomatoes treated with benomyl and stored for 14 days contained the highest level of vitamin C under 0% CO<sub>2</sub>:3%O<sub>2</sub> and tomatoes treated with methylthiophanate contained the highest level of vitamin C under 38 mm Hg. Degradation of vitamin C in pulp was faster than in the concentrated pulp. Tomato pulp made of tomatoes treated with methylthiophanate contained the lowest level of vitamin C.

scholarly journals Quality of Minimally Processed Products Marketed in Cuiabá, Mato Grosso, Brazil

2015 ◽  
Vol 4 (5) ◽  
pp. 157
Author(s):  
Fabíola Gonçalves da COSTA ◽  
Adelino Cunha Neto ◽  
Luiz José Rodrigues ◽  
Eduardo Eustáquio de Souza Figueiredo
Keyword(s):  
Fruits And Vegetables ◽  
Soluble Solids ◽  
Foreign Matter ◽  
Minimally Processed ◽  
Mato Grosso ◽  
Modern Times ◽  
Brazilian Legislation ◽  
Processed Products ◽  
Sanitary Conditions

Consumers have been increasingly seeking healthier foods without sacrificing sensory satisfaction and convenience, which are highly acclaimed attributes in modern times. Minimally processed products can meet these demands. The present study evaluated the microbiological, microscopic and physicochemical quality of minimally processed fruits and vegetables marketed in Cuiabá, Brazil. A total of 36 samples, consisting of sliced melon, fruit salad in pieces, grated carrot, diced melon, sliced papaya and pineapple rounds were subjected to microbiological, microscopic and physicochemical analyses. <em>Salmonella</em> spp. was absent in all samples, while 27.8% (10/36) of the samples showed coliform counts at 45 °C over 2.0 and 2.7 log CFU.g<sup>-1</sup> in fruit and vegetables, respectively. Light dirt and foreign matter were present in 55.5% of the samples (20/36), including wood fragments and insect/animal excrements (rat hair) in 13.9% (5/36) of the samples. The pH and soluble solids (°Brix) results ranged from 3.84 to 6.66 and from 8.19 to 10.24, respectively. The products were in different stages of maturation and 27.8% (10/36) of the sliced papaya and grated carrots were in unsatisfactory sanitary conditions under the current Brazilian legislation.

scholarly journals Effects of packaging and storage conditions on the quality of amoxicillin-clavulanic acid – an analysis of Cambodian samples

2013 ◽  
Vol 14 (1) ◽  
Author(s):  
Mohiuddin Hussain Khan ◽  
Kirara Hatanaka ◽  
Tey Sovannarith ◽  
Nam Nivanna ◽  
Lidia Cecilia Cadena Casas ◽  
...  
Keyword(s):  
Clavulanic Acid ◽  
Storage Conditions ◽  
Amoxicillin Clavulanic Acid ◽  
And Storage

scholarly journals Nanocomposite coatings for hatching eggs and table eggs

2021 ◽  
Vol 6 (1) ◽  
pp. 573-586
Author(s):  
Oleksandr Chekh ◽  
Olga Bordunova ◽  
Vadym Chivanov ◽  
Evgenia Yadgorova ◽  
Larisa Bondarchuk
Keyword(s):  
Pathogenic Bacteria ◽  
Protective Coatings ◽  
Storage Conditions ◽  
Hatching Rate ◽  
Green Technologies ◽  
Egg Hatching ◽  
Poultry Products ◽  
Hatching Eggs ◽  
And Storage

Abstract Theoretical and applied aspects of the concept of using biomimetic protective coatings GREEN ARTICLE (ARTIficial cutiCLE) in the poultry industry, namely in the production of table and hatching eggs, are developed. The basic matrix component of the protective coatings GREEN ARTICLE is chitosan, an environmentally friendly, inexpensive, and harmless material. It is experimentally proved that electrochemical and ultrasonic technologies for modifying a solution of chitosan in peroxide compounds (peracetic acid and hydrogen peroxide) with nanoparticles of oxides like titanium, iron, zinc, and metals, such as titanium, copper, and calcite, allow to create protective coatings of double action in accordance with the technologies: (a) extending the shelf life of table eggs, food green article (FGA) and (b) preventing contamination of hatching eggs with pathogenic microflora, increasing the hatchability of eggs, and the quality of chicken, hatching green article (HGA). In the technology of storing table eggs, artificial cuticles based on chitosan FGA are characterized by the following characteristics: increased thickness of 6–10 µm, low gas and moisture permeability, and high biocidal activity against pathogenic bacteria and viruses. It is shown that the use of FGA technology in the production of table eggs can extend the period of transportation and storage of products by 33–35 days at a temperature of 24°C and maintained a grade A (Haugh unit = 71–60) through the entire 35 days period. The technology HGA reduces the rate of contamination of hatching eggs with pathogenic microflora by 99.29–99.7%, while increasing the egg hatching rate by 2.3–11.6% compared to the control, depending on the cross of the poultry and the storage conditions of the hatching eggs. It is important that these technologies have a great prospect for application in countries that develop green technologies for the production of poultry products.

scholarly journals An Investigation of Moroccan Vinegars: Their Physicochemical Properties and Antioxidant and Antibacterial Activities

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Driss Ousaaid ◽  
Hamada Imtara ◽  
Hassan Laaroussi ◽  
Badiaa Lyoussi ◽  
Ilham Elarabi
Keyword(s):  
Physicochemical Properties ◽  
Bioactive Compounds ◽  
Antibacterial Activities ◽  
Storage Conditions ◽  
Production Methods ◽  
Maximum Value ◽  
Processing And Storage ◽  
And Storage ◽  
Excellent Source

Vinegar is a natural product rich in bioactive compounds such as phenols, flavonoids, and organic acids. Several factors affect the quality of vinegars such as apple origin, environmental conditions, production methods, processing, and storage conditions. We investigated the quality of apple vinegars as well as their physicochemical properties and the antioxidant and antibacterial activities of vinegars collected from different areas in Morocco. For physicochemical properties, the outcomes showed the following values: pH (3.18–3.83), electrical conductivity (2.11–2.90), acidity (0.24–5.6), Brix (3.25–6), and density (1.0123–1.0233). The polyphenols content of samples was 68.91 mg AG/100 mL in sample S6 as the minimum value and 147.54 mg AG/100 mL in sample S2 as the maximum value. The best ability to scavenge the DPPH radical was observed in sample S3 (IC50 = 0.45 ± 0.013 µL/mL). Sample S2 showed moderate antibacterial effect against microorganisms tested with MICs ranging from 0.78 µL/mL to 1.125 µL/mL and with a diameter of inhibition ranging from 15.65 mm to 27.65 mm. In addition, a strong correlation was observed between the antibacterial activity of vinegars and physicochemical parameters (pH and total acidity). These outcomes have shown that our vinegar samples are an excellent source of bioactive compounds with potent antioxidant and antibacterial potentials.

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