Fungal Spoilage in Food Processing

2018 ◽  
Vol 81 (6) ◽  
pp. 1035-1040 ◽  
Author(s):  
ABIGAIL B. SNYDER ◽  
RANDY W. WOROBO
Keyword(s):  
Oxygen Tension ◽  
Water Activity ◽  
Food Processing ◽  
Thermal Processing ◽  
Microbial Growth ◽  
Activity Limitation ◽  
Hermetic Packaging ◽  
Ph Reduction ◽  
Spoilage Microorganisms

ABSTRACT Food processing, packaging, and formulation strategies are often specifically designed to inhibit or control microbial growth to prevent spoilage. Some of the most restrictive strategies rely solely or on combinations of pH reduction, preservatives, water activity limitation, control of oxygen tension, thermal processing, and hermetic packaging. In concert, these strategies are used to inactivate potential spoilage microorganisms or inhibit their growth. However, for select microbes that can overcome these controls, the lack of competition from additional background microbiota helps facilitate their propagation.

scholarly journals Electronic Based Solar Dryer

2021 ◽  
Author(s):  
Patil Nikhil ◽  
Mane Dipak ◽  
Manoj J Deshmukh
Keyword(s):  
Service Life ◽  
Water Activity ◽  
Food Processing ◽  
Microbial Growth ◽  
Fruits And Vegetables ◽  
Preventive Measures ◽  
Human Diet ◽  
Biochemical Processes ◽  
A Value ◽  
Agriculture Products

Drought of fruits and vegetables is a promising food processing technology that increases shelf life of products for almost a year. It is a value of process that can save the losses of seasonal agriculture products. The Solar dryers can be used to carry food dehydration without on electricity. India is most of agriculture-dependent country. Fruits and vegetables are an basically part of human diet providing micronutrients, vitamins, enzymes, and minerals. Most fruits and vegetables it content moisture and water activity. This makes it is vulnerable to bug and other spoilages due to biochemical reactional, such as enzymatic activity, respiration, and senescence. Then, preventive measures are taken to lower water activity; drying or dehydration is we such one method. Drying is a process of mostly used removal of water from the food to in biochemical processes and microbial growth. Drying increases the service life of the product, so that it can be available during off season.

scholarly journals Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1490
Author(s):  
Wei Wang ◽  
Lu Dong ◽  
Yan Zhang ◽  
Huaning Yu ◽  
Shuo Wang
Keyword(s):  
Microwave Heating ◽  
Food Processing ◽  
Thermal Processing ◽  
Superheated Steam ◽  
Quality Characteristics ◽  
Heterocyclic Amines ◽  
Thermal Processes ◽  
Beef Patties ◽  
Thermal Food Processing ◽  
Processing Techniques

In order to reduce the formation of heterocyclic amines in grilled beef patties without destroying their unique quality characteristics, the effects of different thermal processes, including charcoal grilling, infrared grilling, superheated steam roasting and microwave heating, on the production of heterocyclic amines in beef patties and grilling quality characteristics were systematically analyzed. The results showed that infrared grilling can significantly (p < 0.05) reduce the content of heterocyclic amines in grilled patties, and the combination of microwave heating or superheated steam roasting with infrared grilling could further reduce the content of heterocyclic amines, with a maximum reduction ratio of 44.48%. While subtle differences may exist in infrared grilled patties with/without superheated steam roasting or microwave heating, a slight change will not affect the overall quality characteristics of grilled patties. The combined thermal processing will not visually affect the color of the grilled patties. Correlation analysis and regression analysis showed that the reduction in heterocyclic amines caused by microwave heating and superheated steam roasting are related to the moisture content and lipid oxidation of grilled patties, respectively. Using combined thermal processes to reduce the formation of heterocyclic amines is advisable.

Effects of thermal processing on the allergenicity, structure, and critical epitope amino acids of crab tropomyosin

2021 ◽  
Author(s):  
Meng Liu ◽  
Tian-Jiao Han ◽  
Fei Huan ◽  
Meng-Si Li ◽  
Fei Xia ◽  
...  
Keyword(s):  
Amino Acids ◽  
Food Processing ◽  
Thermal Processing ◽  
Effect Of Food

Food processing can change the structure and immunoreactivity of purified allergens, but the effect of food processing on the immunoreactivity of the processed and purified allergen is still poorly understood.

scholarly journals Effect of non-thermal processing techniques on pathogenic and spoilage microorganisms of milk and milk products

2020 ◽  
Author(s):  
Muhmmad Asim SHABBIR ◽  
Haassan AHMED ◽  
Abid Aslam MAAN ◽  
Abdur REHMAN ◽  
Muhammad Talha AFRAZ ◽  
...  
Keyword(s):  
Thermal Processing ◽  
Milk Products ◽  
Processing Techniques ◽  
Spoilage Microorganisms

The Future of Water Activity in Food Processing and Preservation

2008 ◽  
pp. 373-389 ◽  
Author(s):  
Cynthia M. Stewart ◽  
Ken A. Buckle ◽  
Martin B. Cole
Keyword(s):  
Water Activity ◽  
Food Processing ◽  
The Future

Rechargeable Antimicrobial Surface Modification of Polyethylene

2008 ◽  
Vol 71 (10) ◽  
pp. 2042-2047 ◽  
Author(s):  
J. M. GODDARD ◽  
J. H. HOTCHKISS
Keyword(s):  
Antimicrobial Activity ◽  
Food Processing ◽  
Microbial Growth ◽  
Cross Contamination ◽  
Food Spoilage ◽  
Polyethylene Films ◽  
Log Reduction ◽  
Surface Modified ◽  
K 12 ◽  
Functionalized Films

Polyethylene films were surface modified, to incorporate amine and amide functionalities, and subsequently were evaluated for their ability to recharge the antimicrobial N-halamine structures after contact with sodium hypochlorite, a common food-approved sanitizer. Surfaces were tested for chlorine retention and release, as well as antimicrobial activity against microorganisms relevant to food quality and food safety, including Escherichia coli K-12, Pseudomonas fluorescens, Bacillus cereus, and Listeria monocytogenes. N-Halamine functionalized polyethylene exhibited chlorine rechargeability, maintaining 5 to 7 nmol/cm2 N-halamine structures for six successive charges. The N-halamine functionalized films achieved a 4-log reduction for all organisms tested and maintained a greater than 3-log reduction for four successive uses, suggesting that the modified polyethylene films are capable of providing rechargeable antimicrobial activity. The modified films exhibited antimicrobial activity in aqueous suspensions (P &lt; 0.05) and reduced microbial growth in diluted broth (P &lt; 0.05), suggesting the potential for biocidal action even in the presence of organic matter. Such a rechargeable antimicrobial surface could supplement existing cleaning and sanitation programs in food processing environments to reduce the adhesion, growth, and subsequent cross-contamination of food pathogens, as well as food spoilage organisms.

Effects of extreme cold and aridity on soils and habitability: McMurdo Dry Valleys as an analogue for the Mars Phoenix landing site

2012 ◽  
Vol 24 (3) ◽  
pp. 211-228 ◽  
Author(s):  
L.K. Tamppari ◽  
R.M. Anderson ◽  
P.D. Archer ◽  
S. Douglas ◽  
S.P. Kounaves ◽  
...  
Keyword(s):  
Water Activity ◽  
Microbial Growth ◽  
Particle Distribution ◽  
Landing Site ◽  
Mcmurdo Dry Valleys ◽  
Dry Valleys ◽  
Soluble Salts ◽  
Horizontal Transport ◽  
Extreme Cold ◽  
First Time

AbstractThe McMurdo Dry Valleys are among the driest, coldest environments on Earth and are excellent analogues for the Martian northern plains. In preparation for the 2008 Phoenix Mars mission, we conducted an interdisciplinary investigation comparing the biological, mineralogical, chemical, and physical properties of wetter lower Taylor Valley (TV) soils to colder, drier University Valley (UV) soils. Our analyses were performed for each horizon from the surface to the ice table. In TV, clay-sized particle distribution and less abundant soluble salts both suggested vertical and possible horizontal transport by water, and microbial biomass was higher. Alteration of mica to short-order phyllosilicates suggested aqueous weathering. In UV, salts, clay-sized materials, and biomass were more abundant near the surface, suggesting minimal downward translocation by water. The presence of microorganisms in each horizon was established for the first time in an ultraxerous zone. Higher biomass numbers were seen near the surface and ice table, perhaps representing locally more clement environments. Currently, water activity is too low to support metabolism at the Phoenix site, but obliquity changes may produce higher temperatures and sufficient water activity to permit microbial growth, if the populations could survive long dormancy periods (∼106years).

scholarly journals Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review

2013 ◽  
Vol 2013 ◽  
pp. 1-29 ◽  
Author(s):  
Muhammad Aamir ◽  
Mahmoudreza Ovissipour ◽  
Shyam S. Sablani ◽  
Barbara Rasco
Keyword(s):  
Thermal Processing ◽  
Pathogenic Bacteria ◽  
Microbial Growth ◽  
Thermal Inactivation ◽  
New Technologies ◽  
Preventive Measures ◽  
Concomitant Reduction ◽  
Natural Foods ◽  
Thermal Pasteurization

A resurgence in interest examining thermal pasteurization technologies has been driven by demands for “cleaner” labeling and the need of organic and natural foods markets for suitable preventive measures to impede microbial growth and extend shelf life of minimally processed foods and ready-to-eat foods with a concomitant reduction in the use of chemical preservatives. This review describes the effects of thermal pasteurization on vegetable quality attributes including altering flavor and texture to improve consumer acceptability, stabilizing color, improving digestibility, palatability and retaining bioavailability of important nutrients, and bioactive compounds. Here, we provide kinetic parameters for inactivation of viral and bacterial pathogens and their surrogates and marker enzymes used to monitor process effectiveness in a variety of plant food items. Data on thermal processing protocols leading to higher retention and bioactivity are also presented. Thermal inactivation of foodborne viruses and pathogenic bacteria, specifically at lower pasteurization temperatures or via new technologies such as dielectric heating, can lead to greater retention of “fresh-like” properties.

scholarly journals Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review

Foods ◽  
2022 ◽  
Vol 11 (1) ◽  
pp. 122
Author(s):  
Prasad Chavan ◽  
Pallavi Sharma ◽  
Sajeev Rattan Sharma ◽  
Tarsem Chand Mittal ◽  
Amit K. Jaiswal
Keyword(s):  
Food Processing ◽  
Thermal Processing ◽  
Processing Technique ◽  
Processing Efficiency ◽  
Processing Technologies ◽  
Power Ultrasound ◽  
Security Issues ◽  
Ultrasound Technology ◽  
Increasing Demand

The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives. Food processing plays a crucial role in addressing food security issues by reducing loss and controlling spoilage. Among the several non-thermal processing methods, ultrasound technology has shown to be very beneficial. Ultrasound processing, whether used alone or in combination with other methods, improves food quality significantly and is thus considered beneficial. Cutting, freezing, drying, homogenization, foaming and defoaming, filtration, emulsification, and extraction are just a few of the applications for ultrasound in the food business. Ultrasounds can be used to destroy germs and inactivate enzymes without affecting the quality of the food. As a result, ultrasonography is being hailed as a game-changing processing technique for reducing organoleptic and nutritional waste. This review intends to investigate the underlying principles of ultrasonic generation and to improve understanding of their applications in food processing to make ultrasonic generation a safe, viable, and innovative food processing technology, as well as investigate the technology’s benefits and downsides. The breadth of ultrasound’s application in the industry has also been examined. This will also help researchers and the food sector develop more efficient strategies for frequency-controlled power ultrasound in food processing applications.

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