Diversity and fate of spore forming bacteria in cocoa powder, milk powder, starch and sugar during processing: A review

Pereira, Ana Paula; Sant’Ana, Anderson S.

doi:10.1016/j.tifs.2018.04.005

Cited by 30 publications

(21 citation statements)

References 134 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Therefore, efforts should be put on improving the culturing methods to increase the recovery/germination of the SD spores. This is important for the accuracy of antimicrobial susceptibility tests, sterilization controls, and challenge tests (Silvestri et al, 2015; Wells-Bennik et al, 2016; Pereira and Sant’Ana, 2018).…”

Section: Future Research Needsmentioning

confidence: 99%

Superdormant Spores as a Hurdle for Gentle Germination-Inactivation Based Spore Control Strategies

Zhang

Mathys

2019

Front. Microbiol.

View full text Add to dashboard Cite

Bacterial spore control strategies based on the germination-inactivation principle can lower the thermal load needed to inactivate bacterial spores and thus preserve food quality better. However, the success of this strategy highly depends on the germination of spores, and a subpopulation of spores that fail to germinate or germinate extremely slowly hinders the application of this strategy. This subpopulation of spores is termed ‘superdormant (SD) spores.’ Depending on the source of the germination stimulus, SD spores are categorized as nutrient-SD spores, Ca2+-dipicolinic acid SD spores, dodecylamine-SD spores, and high pressure SD spores. In recent decades, research has been done to isolate these different groups of SD spores and unravel the cause of their germination deficiency as well as their germination capacities. This review summarizes the challenges caused by SD spores, their isolation and characterization, the underlying mechanisms of their germination deficiency, and the future research directions needed to tackle this topic in further depth.

show abstract

Section: Future Research Needsmentioning

confidence: 99%

Superdormant Spores as a Hurdle for Gentle Germination-Inactivation Based Spore Control Strategies

Zhang

Mathys

2019

Front. Microbiol.

View full text Add to dashboard Cite

show abstract

“…A wide variety of bacteria grow and survive in milk, including problematic spore-forming bacteria [79] and pathogens such as nontyphoid Salmonella, Campylobacter, Listeria monocytogenes, and Shiga toxin-producing Escherichia coli are also found [80]. In addition, Cronobacter sakazakii has been found in milk powder producing plants and is a particular risk to infants [81].…”

Section: Microorganisms and Milkmentioning

confidence: 99%

The Dairy Industry: Process, Monitoring, Standards, and Quality

Burke¹,

Zacharski²,

Southern³

et al. 2018

Descriptive Food Science

View full text Add to dashboard Cite

Sampling and analysis occur along the milk processing train: from collection at farm level, to intake at the diary plant, the processing steps, and the end products. Milk has a short shelf life; however, products such as milk powders have allowed a global industry to be developed. Quality control tests are vital to support activities for hygiene and food standards to meet regulatory and customer demands. Multiples of chemical and microbiological contamination tests are undertaken. Hazard analysis testing strategies are necessary, but some tests may be redundant; it is therefore vital to identify product optimization quality control strategies. The time taken to undergo testing and turnaround time are rarely measured. The dairy industry is a traditional industry with a low margin commodity. Industry 4.0 vision for dairy manufacturing is to introduce the aspects of operational excellence and implementation of information and communications technologies. The dairy industries' reply to Industry 4.0 is represented predominantly by proactive maintenance and optimization of production and logistical chains, such as robotic milking machines and processing and packaging line automation reinforced by sensors for rapid chemical and microbial analysis with improved and real-time data management. This chapter reviews the processing trains with suggestions for improved optimization.

show abstract

“…For the consumer, clumped powder is a sign of poor product quality and may be associated with an increased risk of microbiological contamination. The presence of agglomerates (Chung et al, 2003) and increased air humidity promote the development of pathogenic bacteria and fungi in bulk food materials (Pereira and Sant'Ana, 2018).…”

Section: Introductionmentioning

confidence: 99%

Influence of storage under unfavourable conditions on the caking properties and fungal contamination of potato starch and wheat flour

Wajs¹,

Bańda²,

Panek³

et al. 2020

Int. Agrophys.

View full text Add to dashboard Cite

In recent years, there has been growing interest in the elimination of undesirable phenomena in the processing of bulk materials. In this study, the relationship between the mechanical properties of caking, as analysed with FTIR structural measurements, and the phenomena connected with fungal growth were investigated in wheat flour and potato starch. The materials were stored in high humidity conditions at room temperature (20 ± 2 o C) in order to rapidly cause caking. The results showed changes in cake strength, for which the maximum force recorded by the sensor during storage was assumed. For the potato starch, the maximum strength occurred on the 8th day of storage and amounted to 29.4 N. From that day, the level of strength in this powder started to decrease, however, an increase in fungal contamination was also observed. Day 8 also marked the beginning of structural changes in the potato starch, which were observed in the FTIR spectra. The results obtained suggest that the strength of the agglomerates correlates with structural changes and fungal contamination. K e y w o r d s: caking, food powders, mechanical properties, fungal spoilage, powder quality

show abstract

Diversity and fate of spore forming bacteria in cocoa powder, milk powder, starch and sugar during processing: A review

Cited by 30 publications

References 134 publications

Superdormant Spores as a Hurdle for Gentle Germination-Inactivation Based Spore Control Strategies

Superdormant Spores as a Hurdle for Gentle Germination-Inactivation Based Spore Control Strategies

The Dairy Industry: Process, Monitoring, Standards, and Quality

Influence of storage under unfavourable conditions on the caking properties and fungal contamination of potato starch and wheat flour

Contact Info

Product

Resources

About