Microbial Enumeration in Ready‐to‐eat Foods and Their Relationship to Good Manufacturing Practice

Sousa, Gladys Beatriz De; Tamagnini, L.M.; Olmos, P.; González, R.D.

doi:10.1111/j.1745-4565.2002.tb00328.x

Cited by 23 publications

(15 citation statements)

References 13 publications

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“…In fact, mesophilic microorganisms may continue to grow at low temperature while at reduced growth rates (Vescovo, Torriano, Orsi, Macchiarolo, & Scolari, 1996). The low counts of coliforms are a hygienic indicator and indicate sanitary conditions or proper hygiene practices during or after food production (Sousa, Tamagnini, Olmos, & González, 2002).…”

Section: Resultsmentioning

confidence: 99%

Freezing of edible flowers: Effect on microbial and antioxidant quality during storage

Fernandes

Casal

Pereira

et al. 2020

Journal of Food Science

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Edible flowers are a new gourmet product; however, they are not always available all years. Thus, it is essential to find out technologies to guarantee this product for a longer time. Flowers of four species (borage [Borago officinalis], heartsease [Viola tricolor], kalanchoe [Kalanchoe blossfeldiana], and dandelion [Taraxacum officinale]) were subjected to freezing (in their natural form and in ice cubes) and analyzed in terms of visual appearance, the content of flavonoids, hydrolysable tannins, phenolics, antioxidant activity (2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power), and microbial quality after storage for 1 and 3 months. Flowers in ice cubes showed similar appearance to fresh ones during the 3 months of storage, whereas frozen flowers were only equivalent up to 1 month with the exception of kalanchoe. Even though flowers in ice cubes showed good appearance after 3 months of storage, they had the lowest values of bioactive compounds and antioxidant activity. On the contrary, when frozen, the content of bioactive compounds maintained or even increased up to 1 month of storage compared to fresh flowers, except for borage. Furthermore, in both freezing treatments, the microorganisms' counts decreased or maintained when compared to fresh samples, except in dandelion. In general, both treatments may allow keeping the flowers after their flowering times.Practical Application: The market of edible flowers is increasing, although they are a very perishable product with short shelf-life. Edible flowers are stored in the cold (frozen or in ice cubes); however, the effect on the bioactive compounds and microbial quality that this treatment may have on borage (Borago officinalis), heartsease (Viola tricolor), kalanchoe (Kalanchoe blossfeldiana), and dandelion (Taraxacum officinale) flowers is unknown. So, the present study was conducted to increase the knowledge about the changes that freezing treatments may have in different edible flowers. The results of the present study underline that each flower has different behavior at frozen and ice cubes storage. However, freezing flowers maintain/increase the contents of bioactive compounds, while ice cubes not. Both treatments are effective in protecting flowers from microorganism growth. So, suggesting that both freezing treatments can be used as a preservative method and may allow keeping the flowers after their flowering times.

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Section: Resultsmentioning

confidence: 99%

Freezing of edible flowers: Effect on microbial and antioxidant quality during storage

Fernandes

Casal

Pereira

et al. 2020

Journal of Food Science

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“…Pathogen groups were not isolated in sufficient numbers to assess the two methods. Another study did find a significant difference in numbers of coliforms (plus APC aerobic plate count, yeast and moulds) in a variety of foods between ready-to-eat food stores classified according to GMP behaviours observed (de Sousa et al 2002).…”

Section: Risk Management Optionsmentioning

confidence: 96%

A risk assessment approach for fresh fruits

Bassett

McClure

2008

J Appl Microbiol

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Aims: To describe the approach used in conducting a fit‐for‐purpose risk assessment of microbiological human pathogens associated with fresh fruit and the risk management recommendations made. Methods and Results: A qualitative risk assessment for microbiological hazards in fresh fruit was carried out based on the Codex Alimentarius (Codex) framework, modified to consider multiple hazards and all fresh (whole) fruits. The assessment determines 14 significant bacterial, viral, protozoal and nematodal hazards associated with fresh produce, assesses the probable level of exposure from fresh fruit, concludes on the risk from each hazard, and considers and recommends risk management actions. A review of potential risk management options allowed the comparison of effectiveness with the potential exposure to each hazard. Conclusions: Washing to a recommended protocol is an appropriate risk management action for the vast majority of consumption events, particularly when good agricultural and hygienic practices are followed and with the addition of refrigerated storage for low acid fruit. Additional safeguards are recommended for aggregate fruits with respect to the risk from protozoa. Significance and Impact of the Study: The potentially complex process of assessing the risks of multiple hazards in multiple but similar commodities can be simplified in a qualitative assessment approach that employs the Codex methodology.

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“…2002). The implementation of good manufacturing practice (GMP) is necessary to reduce microbiological alterations (de Sousa et al. 2002).…”

Section: Introductionmentioning

confidence: 99%

PREDICTIVE MODELING APPLIED TO GROWTH OF SPOILAGE VIRGIBACILLUS PANTOTHENTICUS ON INDUSTRIAL CRÈME CARAMEL

González¹,

Hunzicker²,

Sousa³

et al. 2007

Journal of Food Safety

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The aim of this work was to identify the spoilage microorganisms in commercially produced crème caramel and to study their growth kinetic in different conservation conditions. Fifty-four randomly selected strains were isolated from altered crème caramel samples with typical "medicine smell." In order to detect the strains that cause the smell alterations, an experimental medium (PM) was prepared with crème caramel. Nineteen out of 28 isolated strains of gram-positive spore-former bacteria developed "medicine smell" in PM medium. Of the 19 isolated strains, five were identified as Virgibacillus pantothenticus. One was studied in a fermenter in aerobiosis at 4, 12 and 30C and in anaerobiosis at 30C. The modified Gompertz model was applied. In aerobic conditions, the maximum growth rate decreased with the temperature: m = 1.68 at 30C and m = 0.28 at 12C; at 4C, there was neither growth nor alteration. In anaerobic conditions, at 30C the maximum growth rate was lower than in aerobiosis (m = 0.90), and there was no smell alteration. The appearance of these alterations was independent of the maximum growth rate. "Medicine smell" was a result of piperonal alterations. Microbiological spoilage risk could be reduced with tight control of the temperature in the production chain.3 Corresponding

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Microbial Enumeration in Ready‐to‐eat Foods and Their Relationship to Good Manufacturing Practice

Cited by 23 publications

References 13 publications

Freezing of edible flowers: Effect on microbial and antioxidant quality during storage

Freezing of edible flowers: Effect on microbial and antioxidant quality during storage

A risk assessment approach for fresh fruits

PREDICTIVE MODELING APPLIED TO GROWTH OF SPOILAGE VIRGIBACILLUS PANTOTHENTICUS ON INDUSTRIAL CRÈME CARAMEL

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