Effect of non-thermal processing techniques on pathogenic and spoilage microorganisms of milk and milk products

Abstract

In contrast to thermal processing technologies where temperature has a main influence in the inactivation of microbes and certain enzymes of interest, HPP employ high pressure generally

Seasonal variations in some quality parameters of milk produced in Khorasan Razavi Province, Iran

“…Therefore, the poor hygienic conditions of raw milk transportation may be considered among the most important contributing factors for the high TMC observed in the present study. Highly contaminated raw milks may contain many pathogens such as Listeria monocytogenes and Staphylococcus aureus, which are among the major causes of foodborne illness worldwide (Shabbir et al, 2020). Coherently, the higher TMC and SCC in raw milk samples collected in summer as described here are similar to the data reported in Sudan (Salman & Elnasri, 2011) and Ethiopia (Tassew & Seifu, 2011).…”

The effect of Lactococcus lactis and Bifidobacterium bifidum probiotics cell free supernatants on the expression of HDC and TDC genes in Staphylococcus strains isolated from milk

“…Milk is one of the most important human needs, especially in childhood; because it is rich in organic matter, it is a suitable environment for the growth of various food-borne pathogens. This indicates the necessity for milk hygiene and elimination of pathogenic microorganisms and their products, including toxins and biogenic amines (Motaghifar et al, 2020;Acu et al, 2021;Amelia et al, 2021;Shabbir et al, 2020;Zendeboodi et al, 2020).…”

Influence of microwave vacuum drying on the effective moisture diffusivity of seedless white grapes

“…However, inappropriate drying methods can lead to nutrition loss and microbial proliferation, ultimately lowering the raisin quality (Olivati et al, 2019) Hence, emerging novel food processing methods have aroused the attention of researchers. The methods involve incorporating techniques such as pressure, ultrasound, vacuum, microwave (Peña-Gonzalez et al, 2019;Shabbir et al, 2019), freeze and microwave (Li et al, 2020), high humidity and hot air (Bai et al, 2013), pulsed electric field (Nowacka et al, 2019), vibrating fluid (Meili et al, 2020), convective and microwave (Izli & Polat, 2019), and radio frequency-vacuum (Zhou et al, 2018) into the drying process. These novel drying techniques are designed to achieve cost-effectiveness, operational simplicity, and energy efficiency.…”