Assessing Microbiological Contami Nation of Fresh Basil and Mint

Wójcik-Stopczyńska, Barbara; Jakowienko, P.; Jadczak, D.

doi:10.15193/zntj/2010/71/122-131

Cited by 18 publications

(5 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Considering these requirements, moulds contamination of the tested edible flowers, ranging from 2.3 to 4.95 CFU/g, can be considered moderate, while yeast contamination (from 2.3 to slightly more than 6 CFU/g) -too high. The occurrence of yeasts and moulds at similar levels was found by researchers evaluating the microbiological quality of ready-to-eat salads and selected herbs (Adeyemi et al, 2019;Mohammad et al, 2012;Wójcik-Stopczyńska et al, 2010).…”

Section: Resultssupporting

confidence: 63%

Current Trends in Quality Science Quality management and safety of food and non-food products

2024

View full text Add to dashboard Cite

Contents Preface PART I. Quality and safety of food products 1. JOANNA NEWERLI-GUZ, MARIA ŚMIECHOWSKA, ALICJA DRZEWIECKA, The influence of selected factors on shaping the quality of the strawberry 2. DOROTA KLENSPORF-PAWLIK, MARCELINA KĘDZIORA, MAŁGORZATA DORSZ, Effect of blending on stability and nutritional quality of oils …………. 3. AGNIESZKA A. PILARSKA, KRZYSZTOF PILARSKI, The effect of the cultivation methods on the chemical composition of garlic ……………………………..…. 4. EMILIA PIC, WIKTORIA STUDENNA, DANIELA GWIAZDOWSKA, KRZYSZ-TOF JUŚ, KATARZYNA MARCHWIŃSKA, Biological activity of natural homemade mixtures ………………………………………………………………………………… 5. ALEKSANDRA WILCZYŃSKA, ANITA KUKUŁOWICZ, ANNA LEWANDOW-SKA, The effect of ozonation on the microflora of edible flower ……………….. 6. MARIUSZ TICHONIUK, RYSZARD CIERPISZEWSKI, The potential of using KMnO 4 -loaded bentonite in active packaging extending fruit shelf life …….. 7. PRZEMYSŁAW DMOWSKI, ADRIANNA WITTBRODT, Food safety of food imported into the European Union in terms of selected microbiological hazards ……………………………………………………………………………………………..……… 8. MARIA SIELICKA-RÓŻYŃSKA, Safety of food labelling -the analysis of RASFF notifications on faulty labelling …………………………………………..……… 9. MARCIN PIGŁOWSKI, NATALIA ŻAK, Notifications on honey in the Rapid Alert System for Food and Feed (RASFF) …………………………………………………… PART II. Quality and safety of non-food products 10. ANNA CIESZYŃSKA, Evaluation of quality of noble metals recovery and separation using ionic liquids …………………………………………………………………. 11. MARTA BIEGAŃSKA, KAROLINA WISZUMIRSKA, ADRIAN KUREK, Testing of surface primers for automotive refinishing ………………………………..…….... 12. ANNA MAŁYSA, The influence of anionic and nonionic surfactants on the usage properties of heavy duty cleaners ……………………………………..…………. 13. PAULINA MALINOWSKA, HENRYK SZYMUSIAK, The estimation of the shelf life of natural cosmetic with vegetable oil and tocopherol ……………… 14. EMILIA KLIMASZEWSKA, MARTA OGORZAŁEK, NATALIA GINAŁ, The role of manuka honey in shaping the quality of body lotions for dry skin ………. 15. JOANNA PYCHYŃSKA, KATARZYNA WYBIERALSKA, Analysis of the quality of bath cosmetics with the addition of goat's milk ……………………………… 16. JUSTYNA KIEWLICZ, DOBRAWA KWAŚNIEWSKA, The influence of azelaic, succinic and gallic acids on the irritating potential of shower gels …………………………………………………………………………………………………..……. 17. MARTA OGORZAŁEK, EMILIA KLIMASZEWSKA, KLAUDIA SZPARA, Shaping the quality of cosmetic oils for atopic skin care …………………………. 18. ANNA MAŁYSA, The effect of solvent type on the usage properties of hand cleaners …………………………………………………………………………….………. 19. ARTUR SEWERYN, TOMASZ WASILEWSKI, ZOFIA HORDYJEWICZ-BARAN, Quality evaluation of facial cleansing gels with surfactin-rich digestate solvent extract. Part I -Functionality ……………………………………………..………. 20. ARTUR SEWERYN, TOMASZ WASILEWSKI, ZOFIA HORDYJEWICZ-BARAN, Quality evaluation of facial cleansing gels with surfactin-rich digestate solvent extract. Part II -Safety of use ……………………………………………..……… 21. KATARZYNA MICH...

show abstract

Section: Resultssupporting

confidence: 63%

Current Trends in Quality Science Quality management and safety of food and non-food products

2024

View full text Add to dashboard Cite

show abstract

“…Especially, essential oils and hydrosols are being as a promising source of natural active compounds that protect plant crops and manage pest infestations in cultures. Recently, some essential oils and hydrosols were used as natural agents to fight fungi and to prevent the deterioration of food products in the postharvest phase …”

Section: Introductionmentioning

confidence: 99%

Chemical Variability, Antioxidant and Antifungal Activities of Essential Oils and Hydrosol Extract of Calendula arvensis L. from Western Algeria

Belabbès

Dib

Djabou

et al. 2017

Chemistry & Biodiversity

View full text Add to dashboard Cite

The chemical composition of the essential oils and hydrosol extract from aerial parts of Calendula arvensis L. was investigated using GC-FID and GC/MS. Intra-species variations of the chemical compositions of essential oils from 18 Algerian sample locations were investigated using statistical analysis. Chemical analysis allowed the identification of 53 compounds amounting to 92.3 - 98.5% with yields varied of 0.09 - 0.36% and the main compounds were zingiberenol 1 (8.7 - 29.8%), eremoligenol (4.2 - 12.5%), β-curcumene (2.1 - 12.5%), zingiberenol 2 (4.6 - 19.8%) and (E,Z)-farnesol (3.5 - 23.4%). The study of the chemical variability of essential oils allowed the discrimination of two main clusters confirming that there is a relation between the essential oil compositions and the harvest locations. Different concentrations of essential oil and hydrosol extract were prepared and their antioxidant activity were assessed using three methods (2,2-diphenyl-1-picrylhydrazyl, Ferric-Reducing Antioxidant Power Assay and β-carotene). The results showed that hydrosol extract presented an interesting antioxidant activity. The in vitro antifungal activity of hydrosol extract produced the best antifungal inhibition against Penicillium expansum and Aspergillus niger, while, essential oil was inhibitory at relatively higher concentrations. Results showed that the treatments of pear fruits with essential oil and hydrosol extract presented a very interesting protective activity on disease severity of pears caused by P. expansum.

show abstract

“…Nevertheless, it has been shown that Salmonella and E. coli 0157:H7 can survive or grow in acidic produce, such as apples and tomatoes (3,15). Basil is characterized by the presence of high numbers of background microbiota and contains essential oils with an antibacterial activity (16,57,59). Indigenous microbiota may compete with pathogens for physical space and specific nutrients or produce antagonistic compounds that negatively affect the viability of the pathogens on fresh produce (19,41).…”

mentioning

confidence: 99%

Survival of Salmonella and Escherichia coli O157:H7 on Strawberries, Basil, and Other Leafy Greens during Storage

Delbeke

Ceuppens

Jacxsens

et al. 2015

Journal of Food Protection

View full text Add to dashboard Cite

The survival of Salmonella and Escherichia coli O157:H7 on strawberries, basil leaves, and other leafy greens (spinach leaves, lamb and butterhead lettuce leaves, baby leaves, and fresh-cut iceberg lettuce) was assessed at cold (<7 °C) and ambient temperatures. All commodities were spot inoculated with E. coli O157:H7 or Salmonella to obtain an initial inoculum of 5 to 6 log and 4 to 5 log CFU/g for strawberries and leafy greens, respectively. Samples were air packed. Strawberries were stored at 4, 10, 15, and 22 °C and basil leaves and other leafy greens at 7, 15, and 22 °C for up to 7 days (or less if spoiled before). Both Salmonella and E. coli O157:H7 showed a gradual decrease in numbers if inoculated on strawberries, with a similar reduction observed at 4, 10, and 15 °C (2 to 3 log after 5 days). However, at 15 °C (and 10 °C for E. coli O157:H7), the survival experiment stopped before day 7, as die-off of both pathogens below the lower limit of detection was achieved or spoilage occurred. At 22 °C, strawberries were moldy after 2 or 4 days. At that time, a 1- to 2-log reduction of both pathogens had occurred. A restricted die-off (on average 1.0 log) and increase (on average , 0.5 log) of both pathogens on basil leaves occurred after 7 days of storage at 7 and 22 °C, respectively. On leafy greens, a comparable decrease as on basil was observed after 3 days at 7 °C. At 22 °C, both pathogens increased to higher numbers on fresh-cut iceberg and butterhead lettuce leaves (on average 1.0 log), probably due to the presence of exudates. However, by using spot inoculation, the increase was rather limited, probably due to minimized contact between the inoculum and cell exudates. Avoiding contamination, in particular, at cultivation (and harvest or postharvest) is important, as both pathogens survive during storage, and strawberries, basil, and other leafy green leaves are consumed without inactivation treatment.

show abstract

Assessing Microbiological Contami Nation of Fresh Basil and Mint

Cited by 18 publications

References 13 publications

Current Trends in Quality Science Quality management and safety of food and non-food products

Current Trends in Quality Science Quality management and safety of food and non-food products

Chemical Variability, Antioxidant and Antifungal Activities of Essential Oils and Hydrosol Extract of Calendula arvensis L. from Western Algeria

Survival of Salmonella and Escherichia coli O157:H7 on Strawberries, Basil, and Other Leafy Greens during Storage

Contact Info

Product

Resources

About