History of and prospects for rapid and instrumental methodology for the microbiological examination of foods

Mossel, D. À. A.; Marengo, C. M. L.; Struijk, Corry B.

doi:10.1007/978-1-4615-2662-9_1

Cited by 2 publications

(1 citation statement)

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“…In order to achieve a low microbial load in the juice and avoid contamination post-processing, a high level of sanitation in the fruit and processing equipment is required. According Mossel et al [34], and to the Good Manufacturing Practices and Distribution (GMPD) and Sanitation Standard Operating Processes, two types of measures are essential to prevent the spoilage of foods: (a) reduce the number of contaminant microorganisms by selecting raw materials of good quality, monitor the proper functioning of the process to control microorganisms and prevent cross-contamination, and (b) limit the colonization diminishing or stopping the microbial growth through the implementation of appropriate measures for cleaning and sanitizing. Therefore, juice fruits producers should be reduce the risk of contamination by microorganisms during the cloudy apple juice processing and make packaging under strict aseptic conditions.…”

Section: Isolation Of Tabmentioning

confidence: 99%

Effect of Storage Conditions on Microbiological and Physicochemical Parameters of Cloudy Apple Juice Concentrate

Brugnoni

Pezzutti

González

2013

International Journal of Food Engineering

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The effects on microbiological parameters of minimally pasteurized cloudy apple juice concentrate obtained in a pilot scale from two apple varieties, and their changes with storage time and temperature were investigated. The juice obtained from Red Delicious apples showed an adequate biological stability for import and export market for storage at −8.5 and −20°C during a period of three months. The preservation of samples at −20 and −8.5°C limited to acceptable values the growth of molds and yeasts during the first two months in the case of juice obtained from Granny Smith apples. Neither lactic acid nor thermo acidophilic bacteria were isolated from the samples in all storage conditions. No noticeable differences in pH and soluble solids content were observed among storage times and temperatures. Turbidity increased slightly with storage time. Viscosity decreased substantially during storage at 2°C. Color was stable for all storage conditions evaluated.

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Section: Isolation Of Tabmentioning

confidence: 99%