Assessment of the Microbial Ecology of Meat and Meat Products at the Molecular Level

Paramithiotis, Spiros; Hadjilouka, Agni; Drosinos, Eleftherios H.

doi:10.1002/9781119374633.ch9

Cited by 2 publications

(3 citation statements)

References 139 publications

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“…The measurements were done in triplicate and the average of three spectra was calculated and then normalized by dividing by each average specimen film thickness (μm). The transparency of the films was determined by Equation (8) (Paramithiotis, Hadjilouka, & Drosinos, 2018):

Transparency ((), AU nm) goodbreak= ([], \log T) / x

…”

Section: Methodsmentioning

confidence: 99%

Enhanced antimicrobial effectiveness of synergistic mixtures of rambutan peel extract and cinnamon essential oil on food spoilage bacteria and bio‐based food packaging

Khanoonkon

Rugthaworn

Kongsin

et al. 2022

Journal of Food Safety

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This research aims to enhance antimicrobial activity of rambutan peel extract (RPE), by mixing with cinnamon essential oil (CEO). The mixture of RPE and CEO with different weight ratios (10:0, 9:1, 8:2, 7:3, 6:4, 5:5, 4:6, 3:7, 2:8, 1:9, and 0:10) had been prepared and the antimicrobial efficacy was tested. Nine strains of bacteria: Gram‐positive bacteria (Bacillus sp., Enterococcus faecalis, Leuconostoc sp., Micrococcus luteus, Staphylococcus aureus, and Streptococcus sp.) and Gram‐negative bacteria (Escherichia coli, Pseudomonas fluorescens, and Salmonella typhimurium) were selected as the representative of pathogenic and food spoilage bacteria. Mixing RPE with CEO in a ratio of 5:5 showed the best synergistic effect against those bacteria. Addition of RPE/CEO in a weight ratio of 5:5 improved the antimicrobial activity of whey protein isolated (WPI) films, and enhanced strength, stiffness, and water resistance of the film.

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Transparency ((), AU nm) goodbreak= ([], \log T) / x

…”

Section: Methodsmentioning

confidence: 99%

Enhanced antimicrobial effectiveness of synergistic mixtures of rambutan peel extract and cinnamon essential oil on food spoilage bacteria and bio‐based food packaging

Khanoonkon

Rugthaworn

Kongsin

et al. 2022

Journal of Food Safety

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show abstract

“…If the above conditions are fulfilled, physicochemical and/or organoleptic deviations, such as discoloration and acidification, which are accompanied by the expulsion of serum, may be observed due to the growth of lactic acid bacteria. If any of the above conditions are not met, the growth of yeasts, fungi, and bacteria may be observed [105,106]. Finally, in the case of fermented meat products, i.e., products made by using lactic acid bacteria, members of the family Micrococcaceae, and even yeasts and fungi, accurate control of their growth is required to avoid the possibility of deviations from the desired organoleptic characteristics.…”

Section: Spoilage Of Meat and Meat Productsmentioning

confidence: 99%

“…If the product is not packaged under vacuum, there is the possibility of surface growth of yeasts, fungi, and pseudomonads, resulting in numerous physicochemical and organoleptic deviations and even the production of mycotoxins. If the product is not acidified enough by lactic acid fermentation, enterobacteria can grow, which can cause discoloration and the development of off-odors [106].…”

Section: Spoilage Of Meat and Meat Productsmentioning

confidence: 99%

Preserving Microbial Biodiversity: The Case of Food-Associated Microorganisms

Paramithiotis

Dimopoulou

2023

Ecologies

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The preservation of microbial diversity is an issue not properly addressed, considering their role in shaping Earth into a habitable planet and their contribution to human well-being. The disturbance of their natural habitats triggers responses, which are reflected in the modification of microecosystem composition and metabolic activities. This is also the case with food-related microecosystems; changes in the growing environment, recorded as agricultural practices and manufacturing or storage conditions, result in similar alterations in the residing microcommunity. In fact, the principle aim of food microbiology is to favor the growth of health-promoting microorganisms and restrict the development of the ones that may negatively affect the quality of food or even cause infection or intoxication. Therefore, the current perspective is one-sided, disregarding issues of general interest, such as the preservation of actual biodiversity. The aim of the present article is to present the current food microbiology perspective, which is based on the different roles of food-related microbiota and highlight the need to move from an anthropocentric to a microbe-centric perception.

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Assessment of the Microbial Ecology of Meat and Meat Products at the Molecular Level

Cited by 2 publications

References 139 publications

Enhanced antimicrobial effectiveness of synergistic mixtures of rambutan peel extract and cinnamon essential oil on food spoilage bacteria and bio‐based food packaging

Enhanced antimicrobial effectiveness of synergistic mixtures of rambutan peel extract and cinnamon essential oil on food spoilage bacteria and bio‐based food packaging

Preserving Microbial Biodiversity: The Case of Food-Associated Microorganisms

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