Gamma radiation treatment applied to microbial decontamination of products derived from eggs collected from the retail market in São Paulo

Aquino, Simone; Lui, C.C.; Corrêa, Benedito

doi:10.1590/1678-4162-9241

Cited by 3 publications

(2 citation statements)

References 10 publications

(10 reference statements)

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“…This is to be expected, since irradiation is one of the few processes that eliminates disease-causing microorganisms from foods and guarantees high hygienic quality (Adu-Gyamfi et al, 2012). The results corroborate the findings of Aquino, Lui, and Correa (2017), who observed that for the complete elimination of microorganisms in egg powder, it was necessary to use doses around 10 kGy. Egg disinfection has two purposes.…”

Section: Effect Of Gamma Irradiation On Microbiological Qualities Of supporting

confidence: 85%

Improvement of microbiological quality of hen egg powder using gamma irradiation

Al-Bachir

2020

Int. J. Food Stud.

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Eggs and their products such as desserts, confectioneries, bakery mixes, mayonnaise and many convenience foods have been implicated in food-borne disease outbreaks due to microorganism contamination. The effect of gamma irradiation on the presence of microorganisms in egg powder was investigated. Egg powder samples were exposed to several doses of irradiation: 0, 5, 10 and 15 kGy and stored for up to 12 months at ambient temperature (25 oC). Results indicated that the total viable count (TVC) (5.56 log10 cfu g-1), total coliform counts (TCC) (6.46 log10 cfu g-1) and mold and yeast counts (MYC) (9.12 log10 cfu g) in un-irradiated (control) samples of egg powder were higher than the maximum limits (4.88, 2.00 and 1.70 log10 cfu g-1, respectively). Application of the higher doses (10 and 15 kGy) decreased the TVC, TCC and MYC of the egg powder samples to less than 1 log10 cfu g-1 and the counts remained almost constant during storage for 12 months. D10 values for Escherichia coli and Salmonella typhimurium were 0.714 and 0.278 kGy, respectively. Gamma irradiation treatment could be chosen on the basis of preliminary microbiological tests including TVC, TCC and MYC and help improve the hygienic quality by killing and reducing the microorganisms that might be present inside of egg powder to meet national and international standards.

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Section: Effect Of Gamma Irradiation On Microbiological Qualities Of supporting

confidence: 85%

Improvement of microbiological quality of hen egg powder using gamma irradiation

Al-Bachir

2020

Int. J. Food Stud.

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“…Chloramphenicol (0.05 g L -1 ) was added to inhibit bacteria, since chloramphenicol is a broad-spectrum antibiotic inhibitory to a wide range of gramnegative and gram-positive bacteria without affecting fungal growth (Haley, Trandel, & Coyle, 1980). The plates were incubated at 25ºC for 7 days in a standard Biochemical Oxygen Demand (BOD) incubator for growth of fungi cultures (Aquino, Lui, & Corrêa, 2017). After incubation, the Petri dishes were visually observed for fungal counts in colony forming units per gram of sample (cfu g -1 ).…”

Section: Methodsmentioning

confidence: 99%

<i>In situ</i> analysis of a composting plant located in São Paulo city: fungal ecology in different composting phases

Ribeiro

Aquino

Francos

et al. 2019

Acta Sci. Biol. Sci.

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The National Plan for Solid Waste has set out to reduce by 25% the amount of organic waste disposed of in landfills, mostly food residues from street fairs, besides determining the implementation of municipal composting plants, and it also mentions improving the capacity of plants already installed. The purpose of the study was to analyze which decomposing fungi are involved in the different composting phases, in a plant located in the city of São Paulo. Data was collected in four composting seasons from 2016 to 2017 and the analysis of 49 samples showed twelve genera belonging to the Ascomycetes and Zygomycetes phyla, but only at the mesophilic phase. In all seasons, yeasts and Aspergillus fumigatus were predominant with a total count of 1.0 x 109 cfu g-1 and 7.4 x 108 cfu g-1, respectively. These fungi can be applied in future studies of biostimulation to optimize the cycle at the municipal plant.

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Hygienic and Sanitary Conditions of Eggs Commercialized in Town Fairs and Markets

Lima¹,

Barros²,

Silva³

et al. 2018

FNS

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High nutritional content coupled with low cost and ease of purchase justifies the frequent use of chicken eggs. Even with technological innovations in the production, storage, and distribution of eggs, food poisoning continues to occur. Therefore, in the present study, we 1) evaluated the microbiological profile and the hygienic and sanitary quality of eggs commercialized in town fairs and markets and 2) verified whether there is any correlation between microbiological results and commercialization conditions. Thirty-six samples were collected from six municipalities in the region of Recôncavo from Bahia, Brazil. The hygienic and sanitary conditions were analyzed by quantifying the total coliforms, E. coli, mesophilic and psychrotrophic microorganisms, molds, and yeasts, and by the presence of Salmonella sp. The observational analysis showed that 91% and 68% of the samples in town fairs and markets, respectively, did not comply with the requirements of the current Brazilian legislation. There was no significant difference in the microbiological profile among samples from the fairs and markets. Several samples presented relevant significant values, indicating inadequate hygienic conditions and fecal contamination. Salmonella sp. was found in one sample. There was co-relationship between microorganism count and the variables "external dirt", "external stains", and "closeness to other products", with high concentrations of total coliforms and E. coli in the non-conforming samples. Although no limits exist for mold and yeast counts, the presence of fungi makes the product unfit for consumption. Thus, the commercialization of eggs would benefit from more attention and supervision by the relevant authorities.

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Gamma radiation treatment applied to microbial decontamination of products derived from eggs collected from the retail market in São Paulo

Cited by 3 publications

References 10 publications

Improvement of microbiological quality of hen egg powder using gamma irradiation

Improvement of microbiological quality of hen egg powder using gamma irradiation

<i>In situ</i> analysis of a composting plant located in São Paulo city: fungal ecology in different composting phases

Hygienic and Sanitary Conditions of Eggs Commercialized in Town Fairs and Markets

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