Bacterial contaminants from frozen puff pastry production process and their growth inhibition by antimicrobial substances from lactic acid bacteria

Abstract

Seventy‐five bacterial contaminants which still persisted to cleaning system from three puff pastry production lines (dough forming, layer and filling forming, and shock freezing) were identified using 16S rDNA as seven genera of Bacillus, Corynebacterium, Dermacoccus, Enterobacter, Klebsiella, Pseudomonas, and Staphylococcus with detection frequencies of 24.00, 2.66, 1.33, 37.33, 1.33, 2.66, and 30.66, respectively. Seventeen species were discovered while only 11 species Bacillus cereus, B. subtilis, B. pumilus, Corynebacterium striatum, Dermacoccus barathri, Enterobacter asburiae, Staphylococcus kloosii, S. haemolyticus, S. hominis, S. warneri, and S. aureus were detected at the end of production. Based on their abundance, the highest abundance of E. asburiae could be used as a biomarker for product quality. While a low abundance of the mesophile pathogen C. striatum, which causes respiratory and nervous infection and appeared only at the shock freezing step was firstly reported for its detection in bakery product. Six antimicrobial substances (AMSs) from lactic acid bacteria, FF1‐4, FF1‐7, PFUR‐242, PFUR‐255, PP‐174, and nisin A were tested for their inhibition activities against the contaminants. The three most effective were FF1‐7, PP‐174, and nisin A exhibiting wide inhibition spectra of 88.00%, 85.33%, and 86.66%, respectively. The potential of a disinfectant solution containing 800 AU/ml of PP‐174 and nisin A against the most resistant strains of Enterobacter, Staphylococcus, Bacillus and Klebsiella was determined on artificially contaminated conveyor belt coupons at 0, 4, 8, 12, and 16 hr. The survival levels of the test strains were below 1 log CFU/coupon at 0 hr. The results suggested that a combined solution of PP‐174 and nisin A may be beneficial as a sanitizer to inhibit bacterial contaminants in the frozen puff pastry industry.

Technology and characterisation of whole hemp seed beverages prepared from ultrasonicated and fermented whole seed paste

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Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products

“…that inhibits the growth of pathogenic and opportunistic strains [125]. The antimicrobial activity of LAB against a variety of pathogenic and opportunistic strains was determined in several studies [126][127][128][129][130][131]. In the developed beverages, both antimicrobial ingredients: Viable LAB and fruit/berry by-products showed a symbiotic effect on pathogens inhibition.…”

Shelf‐life determination of an egg‐based cake, relating sensory attributes microbiological characteristics and physico‐chemical properties

“…The use of contaminated raw materials and equipment, poor personal hygiene and failure in monitoring critical control points during processing might compromise the quality and safety of bakery and pastry products (Rumjuankiat et al ., 2017; Jubayer et al ., 2020; Malavi et al ., 2021). Food handlers are known to be carriers of foodborne pathogens like Staphylococcus aureus , commensal on the skin, skin glands and mucous membranes of healthy individuals, leading to cross‐contamination of food products, associated with poor handling practices (Al‐Bahry et al ., 2014; Alhashimi et al ., 2017; Malavi et al ., 2021).…”