Evaluation of Contamination Risks Due to the Sale and Storage Conditions of Smoked, Dried and Fresh Fishes in Ouagadougou

Aims: Fish is a product more and more consumed in Burkina Faso, especially in Ouagadougou. Poor sale and storage conditions can impact on the hygienic quality of fish. The objective of this study was to identify the contamination risks due to the sale and storage conditions of smoked, dried and fresh fishes. Study Design: A descriptive design was used to identify the different types and origins of fish on the markets in Ouagadougou and the practices and conditions of sale that could be sources of chemical and microbiological contamination. Place and Duration of Study: Relevant data was collated in Ouagadougou (Burkina Faso) from February 2019 to July 2019. Methodology: A survey was conducted among traders of dried and smoked fish from 50 markets and major sales sites in Ouagadougou. Data collection was done using a questionnaire developed with Sphinx Plus2 software. Results: The results indicated a higher proportion of men (75%) than women (25%) with an age between 21 and 45 years old were participated in fish trade. The fish encountered in the markets of Ouagadougou come from Sourou, Kompienga and Bagré, as well as from external suppliers such as Côte d'Ivoire, Mali and Senegal. The different types of fish sold were dried or smoked carp (36.67%), smoked catfish (23.33%), dried Nanani or Djêdjê wala (concorde) (13.33%), smoked Macharon (10%), smoked Racok (10%) and smoked eels or Roolgo in mooré (local language) (6.67%). The types of fish most purchased by consumers, in order, were: Carp, Catfish, Macharon, Nanani. In addition, the study detected risks of contamination of the fish, namely: exposure material consisting of tables and baskets, conservation at room temperature, storage period of 10 to 30 days, no training in hygiene, fish served with bare hands, exposed to dust and stray animals. Conclusion: In sum, the study revealed some characteristics of the fish industry in Ouagadougou and also risks of contamination of fish sold on the markets.

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Quality of Brazil nuts stored in forced aeration silos

Revista CERES ◽

10.1590/0034-737x201663030005 ◽

2016 ◽

Vol 63 (3) ◽

pp. 305-314 ◽

Cited By ~ 2

Author(s):

David Aquino da Costa ◽

Virgínia de Souza Álvares ◽

Roberta Martins Nogueira ◽

Jorge Ferreira Kusdra ◽

Vlayrton Tomé Maciel ◽

...

Keyword(s):

Moisture Content ◽

Storage Period ◽

Physicochemical Characteristics ◽

Storage Conditions ◽

Microbiological Analysis ◽

Traditional System ◽

Brazil Nuts ◽

Forced Aeration ◽

And Storage

ABSTRACT The traditional system of collection and storage of Brazil nut compromises seriously the quality of these almonds as it contributes to the high incidence of contaminants, like fungi of the genus Aspergillus, which can produce aflatoxins. In this study, the objective was to evaluate the influence of the storage period in studied conditions, on the physicochemical characteristics and on the microbiological contamination of Brazil nuts. The experimental was designed as completely randomized, considering as treatments the storage period (0 - control, 30, 60, 90, 120 and 150 days) with four replicates of 3 kg of Brazil nuts each. The samples were submitted to physicochemical and microbiological analysis. It was observed that almonds submitted to the storage had their moisture content reduced by 78.2% at 150 days of storage, however, this reduction was not fast enough to avoid surface contamination by filamentous and potentially aflatoxins producing fungi. The critical period of contamination occurred on the first 30 days of storage when there was an increase of the studied fungi, as well as B1 and total aflatoxin. The studied storage conditions were four times more effective in reducing the product moisture content than the traditional methods, however, pre-drying is necessary to avoid contamination of the product.

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Influences of drying temperature and storage conditions for preserving the quality of maize postharvest on laboratory and field scales

Scientific Reports ◽

10.1038/s41598-020-78914-x ◽

2020 ◽

Vol 10 (1) ◽

Author(s):

Paulo Carteri Coradi ◽

Vanessa Maldaner ◽

Éverton Lutz ◽

Paulo Vinícius da Silva Daí ◽

Paulo Eduardo Teodoro

Keyword(s):

Grain Quality ◽

Storage Systems ◽

Storage Period ◽

Storage Conditions ◽

Drying Temperature ◽

Grain Moisture ◽

Storage Methods ◽

Maize Grain ◽

And Storage

AbstractDrying and storage methods are fundamental for maintaining the grain quality until processing. Therefore, the aim of this study was to evaluate the associations of the drying temperature with storage systems and conditions as a strategy for preserving the quality of maize grain postharvest on laboratory and field scales. An increase in temperature accelerated the reduction in grain moisture, but increased the deterioration. The wetting during the storage period reduced the grain quality. Hermetic and aerated storage systems maintained the chemical quality of the grains. The control with healthy and whole corn dried at 80 °C and stored in silos with natural aeration provided a satisfactory quality, equivalent to those of controlled drying and storage under airtight conditions and at low temperatures. Different conditions of drying and storage of corn on the laboratory and field scales were evaluated, which provides an appropriate management of these operations to maintain the grain quality.

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CHANGES IN ORGANOLEPTIC CHARACTERISTICS OF NORI FROM Gracilaria sp. DURING STORAGE WITH DIFFERENT TYPES OF PACKAGING

International Journal of Research in Community Services ◽

10.46336/ijrcs.v1i4.109 ◽

2021 ◽

Vol 1 (4) ◽

pp. 35-40

Author(s):

Evi Liviawaty ◽

Sapinatun Namira ◽

Subiyanto Subiyanto ◽

Eddy Afrianto

Keyword(s):

Storage Time ◽

Storage Period ◽

Time Factors ◽

Aluminum Foil ◽

Test Results ◽

Average Data ◽

Organoleptic Characteristics ◽

Different Types ◽

Temperature Storage

This research was conducted at the Laboratory of Fisheries Products Processing, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatinangor. The purpose of this research is to test the quality of Gracilaria sp. packed with various types of packaging during the 25oC dan 35oC temperature storage period. The method used in this research is an experimental method with 2 treatments, namely (1) packaging type factors, namely polyethylene (PE), polypropylene (PP), and aluminum foil packaging and (2) storage time factors, namely 1, 7, 14, 21, 28, and 35 days. The test carried out in each treatment is the organoleptic test using the scoring test by standard panelists. The results of the organoleptic research were analyzed using the average data of the appearance, aroma, texture and taste scoring test to see the differences between treatments. The scoring test results show that the treatment of aluminum foil packaging can maintain the appearance, aroma, texture and taste parameters until the 35th day when compared with other packaging treatments.

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Evaluation of Physiological Quality of Seeds of Improved Snap Bean Lines under Different Storage

Journal of Experimental Agriculture International ◽

10.9734/jeai/2019/v36i430242 ◽

2019 ◽

pp. 1-10

Author(s):

Camila Queiroz da Silva Sanfim de Santan ◽

Luana Barros Freitas ◽

Tâmara Rebecca Albuquerque de Oliveira ◽

Jocarla Ambrosim Crevelari ◽

Derivaldo Pureza da Cruz ◽

...

Keyword(s):

Seed Quality ◽

Block Design ◽

Seed Viability ◽

Seed Storage ◽

Storage Conditions ◽

Snap Bean ◽

Different Types ◽

Physiological Quality ◽

And Storage

Seed quality is a key factor to succeed in a yield generation and storage is an important activity to control the physiological seed quality, as it preserves seed viability while maintaining its robustness at a reasonable level between planting and harvest. On this basis, the goal of this study was to evaluate the physiological quality of snap bean seeds stored in different types of packages and storage conditions. Eight genotypes comprising six lines and two controls were analyzed. It was applied a completely randomized block design with four replicates in a factorial scheme (8×2×2×7).Seed storage was performed in permeable and impermeable packages under controlled and uncontrolled conditions. The physiological seed quality was evaluated by means of germination and vigor tests. The different types of package and storage conditions influenced the physiological seed quality. Under controlled storage conditions, the permeable and impermeable packages were more efficient in controlling the physiological quality of snap bean seeds.

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

BMC Pharmacology and Toxicology ◽

10.1186/2050-6511-14-33 ◽

2013 ◽

Vol 14 (1) ◽

Cited By ~ 13

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

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Influence of drying methods on preservation of biologically active substances of garden strawberries being raw material for food enrichment

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/845/1/012094 ◽

2021 ◽

Vol 845 (1) ◽

pp. 012094

Author(s):

I M Novikova ◽

O M Blinnikova ◽

L G Eliseeva ◽

D A Blinnikova

Keyword(s):

Shelf Life ◽

Storage Period ◽

Storage Conditions ◽

Biologically Active Substances ◽

Biologically Active ◽

Raw Material ◽

Drying Methods ◽

Urgent Problem ◽

And Storage ◽

Active Substances

Abstract At present, the preservation of the consumer properties of berry products is an urgent problem. Use of fresh garden strawberries is limited by a short storage period and seasonality. Under optimal storage conditions in a normal atmosphere, the average shelf life of strawberries is from 2 to 9 days depending on the variety. To meet the needs of the population in garden strawberries and meet the physiological needs in a unique complex of biologically active substances, strawberries are subjected to different processing methods. Drying being a type of fruit and berry products processing has the following advantages: a significant increase in the shelf life of products, a decrease in the mass and storage volumes of dried berries, preservation of minerals, carbohydrates, dietary fiber, antioxidants, bioflavonoids and many biologically active compounds in berries. Modern drying technologies allow preserving the content of essential vitamins to its full extent. Comparison of two technologies for drying garden strawberries has established that vitamins and other biologically active substances are well preserved in berries. Berries dried by convective vacuum-impulse method (CVI) are recommended to be used for food enrichment.

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Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings

Materiale Plastice ◽

10.37358/mp.17.2.4853 ◽

2017 ◽

Vol 54 (2) ◽

pp. 368-374

Author(s):

Roxana Nicoleta Ratu ◽

Marius Giorgi Usturoi ◽

Daniel Simeanu ◽

Cristina Simeanu ◽

Alexandru Usturoi ◽

...

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Storage Period ◽

Essential Amino Acids ◽

Storage Conditions ◽

Mean Values ◽

Chemical Content

n the current paper, we aimed to analyze the way in which packing (different polyethylene types) influence the quality of pasteurized melange during storage, packing being realized in units of 1 kg (Tetra Pak) (batch Lexp-1) and units of 5 kg (Bag in box) (batch Lexp-2). Products were stored during a period of 28 days at a temperature of +4�C, qualitative determinations being realized in first day (day 0), at 7 days, at 14 days, 21 days and in day 28 of storage. Were effectuated a sensorial examination and chemical analysis were was established the content in dry matter (%), water (%), proteins (%), content in essential amino acids (isoleucine, methionine, tryptophan, phenylalanine) and non-essential amino acids (alanine, histidine, glycine, serine) (mg/100g) as well as the content in lipids (%) establishing their profile by identification of some saturated fatty acids (16:0 mg/100g and 18:0 mg/100g) and unsaturated fatty acids (16:1 mg/100g and 18:1 mg/100g). After sensorial examinations, the first modifications were observed at the checking effectuated in day 21 for batch Lexp-2, the obtained score being of 18 points, and at checking effectuated in day 28 was given a score of 18 points for melange belonging to batch Lexp-1 and only 14 points for melange from batch Lexp-2. Differences were recorded also in case of chemical composition of products, so for protein content at batch Lexp-1 in first checking day was obtained a mean of 12.730�0.24% and at batch Lexp-2 12.614�0.22%. Differences between those two batches were insignificant (p[0.05). In case of fat content, at the end of storage period was obtained a mean of 11.256�0.06% for batch Lexp-1 and 11.244�0.11% for batch Lexp-2, differences being insignificant (p [ 0.05). Regarding the profile of amino acids and fatty acids, the mean values obtained during whole storage period oscillated from one stage to another, but the differences between those two batches were insignificant (p [ 0.05). Pasteurized egg melange suffers certain sensorial modifications during storage, especially on consistency and colouring, modifications which are accentuated mainly by storage conditions. Type of polyethylene utilized for this product hadn�t influenced the nutritive qualities of product.

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FATTY ACID PROFILE OF NON-CONFORMING POOLED HUMAN MILK AS AFFECTED BY THE PROCESSING AND STORAGE CONDITIONS

International Journal of Research -GRANTHAALAYAH ◽

10.29121/granthaalayah.v9.i2.2021.3276 ◽

2021 ◽

Vol 9 (2) ◽

pp. 46-54

Author(s):

Otávio A. S. Ribeiro ◽

Kely P. Correa ◽

Mauricio O. Leite ◽

Marcio A. Martins ◽

Jane S. R. Coimbra

Keyword(s):

Fatty Acid ◽

Human Milk ◽

Fatty Acid Profile ◽

Storage Period ◽

Storage Conditions ◽

Milk Lipid ◽

Fatty Acid Profiles ◽

Operational Conditions ◽

Processing And Storage ◽

And Storage

The fatty acid's contents of non-conform pooled human milk can be affected by different processing and storage operational conditions. Besides, the knowledge of changes in the human milk fatty acid profile can help indicate its use in a given storage period, according to each newborn's specific need. Thus, in the present work, changes in the fatty acid profiles of three types of human milk (raw; pasteurized at 62.5 °C for 30 min; homogenized at 40 oC for 30 s followed by pasteurization) were studied during storage for six months in a freezer at -18 oC. Large variations were observed in the concentrations of polyunsaturated fatty acids, particularly of docosahexaenoic acid, with a reduction of almost 50% of its total. Palmitic and stearic acid contents also changed according to the conditions of processing and storage. Correlations between the decrease of long fatty acid chains and the increase of medium and short chains were verified. Thus, we observe that operational conditions of processing and storing change human milk lipid profile, with some nutritional losses.

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Nanocomposite coatings for hatching eggs and table eggs

Open Agriculture ◽

10.1515/opag-2021-0046 ◽

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.

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

Journal of Food Quality ◽

10.1155/2021/6618444 ◽

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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