Microbiological considerations in food safety and quality systems implementation

Mendonça, Aubrey F.; Thomas-Popo, Emalie; Gordon, André

doi:10.1016/b978-0-12-814272-1.00005-x

Cited by 18 publications

(19 citation statements)

References 145 publications

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“…It is additionally invaluable in elucidating forthcoming sensory alterations and shelf life. Such changes in food quality are noted when the APC is more than 10 6 per g or mL ( Mendonca et al., 2020 ). Thus, the high aerobic count recorded in the ginger products signifies poor GMP.…”

Section: Discussionmentioning

confidence: 99%

Assessment of some quality parameters and chemometric-assisted FTIR spectral analysis of commercial powdered ginger products on the Ghanaian market

Amponsah

Boakye

Orman

et al. 2022

Heliyon

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Section: Discussionmentioning

confidence: 99%

Assessment of some quality parameters and chemometric-assisted FTIR spectral analysis of commercial powdered ginger products on the Ghanaian market

Amponsah

Boakye

Orman

et al. 2022

Heliyon

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“…The TPC may be used to determine sensory acceptability, sanitary quality, and congruence with good manufacturing practices (GMPs). The TPC's results can be useful to judge the shelf-life or forthcoming changes of sensory in a food product [33]. The initial total plate count (TPC) of crab balls in this study was 3.0 log CFU g -1, and the low initial TPC in balls indicated very good quality; this is lower than the initial TPC (4 log CFU g -1 ) of the fish ball [34] and relatively higher than the initial TPC of the fish ball in curry [35].…”

Section: Discussionmentioning

confidence: 99%

Acceptability and Shelf-life Testing of Newly Formulated Crab Balls from Blue Swimming Crab (Portunus pelagicus)

2022

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Meatballs made from fishery products such as fish, shrimp, and squid are among the popular street foods in Asia. To meet the increasing demand for these street foods, there is a need to develop/formulate new balls out of fishery products. Hence, in this study, crab balls from blue swimming crabs (Portunus pelagicus) were formulated and standardized using three formulations (meat and binder ratio): Formulation A (50:50), Formulation B (60:40), and Formulation C (70:30). Sensory attributes such as flavor, color, texture (juiciness and chewiness), and general acceptability of the three formulations were evaluated by sensory panelists. Selected formulation was further analyzed in terms of shelf-life testing and comparison with the existing commercial squid ball. Consumer testing was also done to determine the feasibility of the formulated crab ball. Results revealed that Formulations B and C received the highest overall score of sensory attributes (p

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“…The safekeeping of consumers over the transmission of zoonotic foodborne infectious disease from diseased animal consumption, unhygienic slaughter houses and unscientific processing means has been a deep concern for centuries. The occurrence of foodborne illness outbreaks requires the intervention of advanced novel processing and preservation techniques to mitigate pathogens and fulfill HACCP requirements (Mendonca et al., 2020; Ortiz‐Solá et al., 2020). Different techniques for the treatment of pathogens in various food products are reported in Table 3.…”

Section: Effective Mitigation Strategies For Food Borne Pathogensmentioning

confidence: 99%

“…Different mitigation strategies at pre-and postharvest levels. Source:Doyle and Erickson (2012),Lambertini et al (2016), andMendonca et al (2020) …”

mentioning

confidence: 99%

Management strategies emphasizing advanced food processing approaches to mitigate food borne zoonotic pathogens in food system

2022

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Foodborne zoonoses are the most neglected discipline due to a lack of awareness of potential health hazards, standardized detection methods, and identification of infectious host reservoirs. Food is the major carriage vehicle for the transmission of zoonotic pathogens and many outbreaks globally. Resilient surveillance and holistic intervention of effective mitigation strategies at both preharvest (bacteriophages, probiotics, vaccination, micronutrients, breeding, culling), postharvest (advanced food processing, biofilm removal, and disinfectant), retailer and consumer levels can reduce or prevent pathogens and cross-contamination. Rapid tracking of contamination sources and identification of the route of infection should be implemented using analytical techniques for targeted detection of causative organisms and microbiological risk assessment. An overview elaborating various farm-to-fork pathogenic mitigation strategies at different stages of the food chain is presented. However, special emphasis is placed on the application of advanced novel food processing and preservation techniques, such as high-pressure processing, pulsed light, ultrasound, ultraviolet light, ozone treatment, irradiation and other hurdle technologies for pathogen reduction and food quality assurance. This review will provide an overview of the overall scenario regarding foodborne pathogen-human health interactions and the possible prevention measures that would be helpful for producers, manufacturers, retailers, and consumers for the safer and sustainable development of food products.

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Microbiological considerations in food safety and quality systems implementation

Cited by 18 publications

References 145 publications

Assessment of some quality parameters and chemometric-assisted FTIR spectral analysis of commercial powdered ginger products on the Ghanaian market

Assessment of some quality parameters and chemometric-assisted FTIR spectral analysis of commercial powdered ginger products on the Ghanaian market

Acceptability and Shelf-life Testing of Newly Formulated Crab Balls from Blue Swimming Crab (Portunus pelagicus)

Management strategies emphasizing advanced food processing approaches to mitigate food borne zoonotic pathogens in food system

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