Microbial Safety of Low Water Activity Foods: Study of Simulated and Durban Household Samples

Ijabadeniyi, Oluwatosin Ademola; Pillay, Yugan

doi:10.1155/2017/4931521

Cited by 26 publications

(15 citation statements)

References 10 publications

(26 reference statements)

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“…As noted by Farakos and Frank (11), these dry products could also be considered low water activity foods because the readings were consistently < 0.700. Low a w renders food unfavorable for growth as most gram-negative bacteria, which require an a w of ≥ 0.95 to be metabolically active (23).…”

Section: Discussionmentioning

confidence: 99%

Prevalence of Emerging Pathogens Cronobacter spp. and Pantoea dispersa in Low Moisture Foods

Ramaswami¹,

Duchenne-Moutien²,

Ramgutty³

et al. 2021

FPT

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Until recently, members of the Cronobacter genus (formerly known as Enterobacter sakazakii) were a relatively unknown cause of human infections. Cronobacter spp. has since garnered significant attention as a major microbial contaminant of low moisture foods (LMFs). This study was conducted to survey the worldwide contamination of LMFs with Cronobacter spp. from 2002 to 2019 by using HorizonScan (an online surveillance tool) and to assess the prevalence of this pathogen in LMFs in the local food supply chain of Mauritius. LMF samples (n = 302) were collected from local retail outlets and subjected to microbiological analyses and molecular identification. HorizonScan recorded 31 notifications worldwide for LMFs contaminated with Cronobacter spp. Presumptive Cronobacter spp. were isolated from 35% of local LMF samples but were subsequently confirmed to be Pantoea dispersa. This report is the first for P. dispersa in LMFs in Mauritius, and this organism is considered an emerging opportunistic human pathogen. Wheat flour was identified as an important vehicle for P. dispersa with a contamination rate of 100%. Because LMFs are an integral part of the human diet and are consumed almost daily, these commodities should be monitored for P. dispersa.

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Section: Discussionmentioning

confidence: 99%

Prevalence of Emerging Pathogens Cronobacter spp. and Pantoea dispersa in Low Moisture Foods

Ramaswami¹,

Duchenne-Moutien²,

Ramgutty³

et al. 2021

FPT

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“…La aw ayuda a predecir la estabilidad y vida útil de los alimentos, también a establecer cualidades nutricionales y organolépticas, así como otros puntos relacionados con la inocuidad y calidad de los alimentos 36 . Ijabadeniyi y Col. 40 mencionan que patógenos Gram negativo sobrevivieron en nueces y chocolates con aw tan bajas como 0,648. El VP es una medida de la concentración de los productos primarios de la oxidación lipídica utilizado en la determinación de la velocidad de deterioro de alimentos con alto contenido en grasas y aceites.…”

Section: Discussionunclassified

Análisis de las propiedades físico-químicas y sensoriales de barra alimenticia a base de semillas y nueces sin componentes de origen animal

Toscano-Palomar¹,

García-Gómez²,

Gómez-Puentes³

et al. 2020

Rev Esp Nutr Hum Diet

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Introducción: La necesidad de alimentos nutritivos se ha incrementado por la demanda de un público exigente. Los consumidores, en la actualidad, desean aperitivos que además de satisfacer su apetito, aporten también nutrientes esenciales. Este trabajo tuvo como objetivo la caracterización físico-química de una barra alimenticia elaborada a base de semillas (girasol, ajonjolí, chía y linaza) y nueces (almendra, nuez de la India, corazón de nuez de pecana, pistache y nuez de Castilla entera) libre de componentes de origen animal, como leche de vaca en polvo, ovoalbúmina y/o grasas animales utilizados en barras alimenticias comerciales.Material y métodos: Los métodos de análisis próximo, valor energético, vida útil de la barra alimenticia y análisis sensorial y las pruebas de aceptación, se realizaron de acuerdo a métodos estándares de análisis de la Asociación de Químicos Analíticos Oficiales (AOAC por sus siglas en inglés). Todos los análisis se realizaron por triplicado a menos que se indicara de otra manera. Los resultados obtenidos fueron estadísticamente analizados con un 5 % de nivel de significancia para cada prueba.Resultados: Se analizó su composición próxima (27% proteína, 7,5% fibra cruda y 4,4% de azúcares). Estos valores posicionan a este producto dentro de las barras de alto contenido proteico con contenido en azúcar muy bajo si se compara con barras comerciales (20 – 40%). Presentó el 45% de lípidos con el 19% de aceites saturados y 81 % de insaturados, todos estos derivados de las nueces y semillas. Se cuantificaron minerales esenciales como: calcio, magnesio, potasio, sodio, cobre, hierro, manganeso y zinc. La velocidad de rancidez fue relativamente baja hasta alcanzar el valor máximo permisible de 10 meq/kg en peróxidos como valor de rancidez a los 9 días de almacenamiento a 40 °C. Conclusiones: Las barras alimenticias a base de semillas y nueces tuvieron una alta aceptación en pruebas sensoriales de preferencia por público adulto. De acuerdo con estos resultados se presenta un alimento de alto contenido proteico, nutricionalmente completo y estable al almacenamiento.

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“…Although at low aw it still allows bacteria to exist, like B. cereus, being a spore-forming bacterium. It can be osmotolerant at both reduced and elevated temperatures (Ijabadeniyi and Pillay, 2017). Najih et al (2014) stated that the chemical composition of liquid smoke absorbed by fish meat is influenced by the length of the smoking process.…”

Section: Determination Of Chemical Parametermentioning

confidence: 99%

Application of Liquid Smoke from Coconut Shell in Tandipang (Dussumeiria Acutta) Smoked Fish To Extend Shelf Life

Rakhmayeni

Yuniarti²,

Sukarno

2020

JIPK

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Highlightaw on smoked tandipang fish analyzed.Peroxide value on smoked tandipang fish analyzed.TPC on smoked tandipang fish analyzed.The shelf life of liquid smoked tandipangfish stored at 27o C was obtained the value of t = 23.2 in units of weeks or 5.8 months of storage.AbstractFumigation using liquid smoke produces smoked fish products with a smoky flavor character and can increase shelf life. The research objective was to determine the shelf life of the tandipang fish which was processed using liquid smoking. The test was carried out by storing smoked fish in an incubator at different temperatures 30 °C, 40 °C, and 50 °C with three replications for 5 weeks (35 days). The samples prepared at each temperature were kept in an incubator for five weeks. The parameters tested for estimating shelf life are using the test data aW (activity water), peroxide number, and TPC (total plate count). The three parameters are selected by one parameter to calculate the shelf life of liquid smoked tandipang fish which is considered to greatly affect the quality degradation during storage. The aw parameter is used to determine the shelf life because it has a high R2 value with an activation energy of 86972.75 J / mol.K. Estimation of shelf life of liquid cured fish at room temperature using aw parameter is 23.2 weeks or 5.8 months.

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Microbial Safety of Low Water Activity Foods: Study of Simulated and Durban Household Samples

Cited by 26 publications

References 10 publications

Prevalence of Emerging Pathogens Cronobacter spp. and Pantoea dispersa in Low Moisture Foods

Prevalence of Emerging Pathogens Cronobacter spp. and Pantoea dispersa in Low Moisture Foods

Análisis de las propiedades físico-químicas y sensoriales de barra alimenticia a base de semillas y nueces sin componentes de origen animal

Application of Liquid Smoke from Coconut Shell in Tandipang (Dussumeiria Acutta) Smoked Fish To Extend Shelf Life

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