Methods for preservation and extension of shelf life

Gould, G. W.

doi:10.1016/0168-1605(96)01133-6

Cited by 208 publications

(96 citation statements)

References 20 publications

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“…In the field of food preservation, where stress is applied to inhibit or inactivate food-borne pathogens and spoilage organisms, the development of an adaptive stress tolerance response is highly relevant, particularly in so-called minimally processed and preserved foods, in which inhibition or inactivation relies on the synergistic combination of multiple stresses in low doses (13,34,45). The most commonly encountered stresses in foods are high or low temperature, high salt, and low pH, and the stress response to each of these factors has been characterized in some detail for important food-borne pathogens, such as Salmonella spp., E. coli O157:H7, and Listeria monocytogenes (6,7).…”

mentioning

confidence: 99%

Heat Shock Protein-Mediated Resistance to High Hydrostatic Pressure in Escherichia coli

Aertsen

Vanoirbeek

Spiegeleer

et al. 2004

Appl Environ Microbiol

132

110

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A random library of Escherichia coli MG1655 genomic fragments fused to a promoterless green fluorescent protein (GFP) gene was constructed and screened by differential fluorescence induction for promoters that are induced after exposure to a sublethal high hydrostatic pressure stress. This screening yielded three promoters of genes belonging to the heat shock regulon (dnaK, lon, clpPX), suggesting a role for heat shock proteins in protection against, and/or repair of, damage caused by high pressure. Several further observations provide additional support for this hypothesis: (i) the expression of rpoH, encoding the heat shock-specific sigma factor 32 , was also induced by high pressure; (ii) heat shock rendered E. coli significantly more resistant to subsequent high-pressure inactivation, and this heat shock-induced pressure resistance followed the same time course as the induction of heat shock genes; (iii) basal expression levels of GFP from heat shock promoters, and expression of several heat shock proteins as determined by two-dimensional sodium dodecyl sulfatepolyacrylamide gel electrophoresis of proteins extracted from pulse-labeled cells, was increased in three previously isolated pressure-resistant mutants of E. coli compared to wild-type levels.

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mentioning

confidence: 99%

Heat Shock Protein-Mediated Resistance to High Hydrostatic Pressure in Escherichia coli

Aertsen

Vanoirbeek

Spiegeleer

et al. 2004

Appl Environ Microbiol

132

110

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“…Several of the 'protective' foods (besides cheese) contain other compounds that inhibit bacterial growth. For example, salami and bacon products contain preservative agents that are bactericidal 26 . Consumption of chocolate was also higher by the comparison group, although not significantly (OR 0.67, 95% CI 0.43-1.06, P , 0.084).…”

mentioning

confidence: 99%

Consumption of foods by young children with diagnosed campylobacter infection – a pilot case–control study

Cameron

Ried

Worsley

et al. 2004

Public Health Nutr.

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Objective: To determine whether parentally reported habitual intake of specific foods differed between children with diagnosed Campylobacter jejuni infection and children of a comparison group without diagnosed infection. Design, setting and subjects: Information was collected from the parents or primary caregivers of South Australian children aged 1 -5 years with diagnosed C. jejuni (cases, n ¼ 172) and an age-and gender-matched group of uninfected children (controls, n ¼ 173). Frequency of consumption of 106 food and drink items was determined for the preceding two months by food-frequency questionnaire. Four children in the control group had recorded diarrhoeal episodes during the assessment period and were excluded, so 169 responses were evaluated for this group. Information was gathered on possible confounders including socio-economic status. Response frequencies were classified into three levels of consumption (rarely, weekly or daily) and statistical comparison was made by frequency of consumption of foods versus the 'rarely' classification for cases and controls, respectively. Results: Frequency of consumption of most foods, including starchy foods and fruits and vegetables, did not differ between cases and controls. However, reported consumption of eight food items (block and processed cheese (slices and spread), salami/fritz (a form of processed sausage), chicken nuggets, pasteurised milk, fish (canned or fresh) and hot French fries) was significantly higher by controls. Conclusions: The hypothesis that reported consumption of starchy foods was lower by cases than by controls was not supported by the data. However, consumption of some processed and unprocessed foods was higher by controls. Some of these foods have established bactericidal actions in vitro that may indicate a possible mechanism for this apparent protection.

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“…A eficácia e a segurança do processo de irradiação, objetivando a extensão da vida útil de vários tipos de alimentos, já foram extensivamente comprovadas 8,11,12,18,21,22 . Esse tratamento é indicado quando se deseja diminuir, inativar ou mesmo eliminar a carga microbiológica residual que permanece no alimento após os processos de sanitização, bem como inibir processos fisiológicos enzimáticos de deterioração do produto.…”

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Testes sensoriais de aceitação da beterraba vermelha (Beta vulgaris ssp. vulgaris L.), cv. Early Wonder, minimamente processada e irradiada

Hernandes¹,

Coneglian²,

Godóy³

et al. 2007

Ciênc. Tecnol. Aliment.

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A beterraba vermelha (variedade hortícola, cultivar Early Wonder) foi cultivada na área experimental do Departamento de Fitotecnia do Instituto de Agronomia da Universidade Federal Rural do Rio de Janeiro. Após a colheita, as raízes foram minimamente processadas, embaladas e submetidas a diferentes doses de radiação gama (0; 0,5; 1,0; e 1,5 kGy), sendo em seguida armazenadas, por 20 dias, a 8 °C. Durante o período de armazenamento, aos: 1, 9, 13 e 20 dias, foram realizados testes sensoriais, nos quais 12 avaliadores julgaram a aparência e o aroma segundo uma escala hedônica. Os resultados indicaram que as amostras irradiadas com doses de 1,0 e 1,5 kGy mantiveram-se dentro dos padrões de aceitabilidade por 20 dias. Alem disso, foi também observado que a avaliação do aroma permitiu uma melhor discriminação, dos efeitos das diferentes doses de radiação sobre a aceitação do produto. Palavras-chave: processamento mínimo; irradiação de alimentos; extensão da vida útil; qualidade sensorial; aroma. AbstractRed beet (Early Wonder) was cultivated in an experimental area of the Department of Fitotecnia at the Institute of Agronomy at the Rural Federal University of Rio de Janeiro (UFRRJ). After harvest, the roots were minimally processed; packed; exposed to different doses of gamma radiation (0; 0.5; 1.0 and 1.5 kGy) and stored for 20 days at 8.0 °C. Sensory evaluations were performed 1; 9; 13 and 20 days after irradiation by 12 testers who rated the overall appearance and aroma on a hedonic scale. The results indicated that the irradiated samples remained within the limit of acceptance for 20 days. In addition, the aroma was found to be a more sensitive indicator of the effect of different doses of radiation to the acceptance of the product.

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Methods for preservation and extension of shelf life

Cited by 208 publications

References 20 publications

Heat Shock Protein-Mediated Resistance to High Hydrostatic Pressure in Escherichia coli

Heat Shock Protein-Mediated Resistance to High Hydrostatic Pressure in Escherichia coli

Consumption of foods by young children with diagnosed campylobacter infection – a pilot case–control study

Testes sensoriais de aceitação da beterraba vermelha (Beta vulgaris ssp. vulgaris L.), cv. Early Wonder, minimamente processada e irradiada

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