Microbiological Contamination in Foods and Beverages: Consequences and Alternatives in the Era of Microbial Resistance

Lopez, Maryoris Elisa Soto; Gontijo, Marco Túlio Pardini; Boggione, Delaine Meireles Gouvêa; Albino, Luiz Augusto Aguiar; Batalha, Laís Silva; Mendonça, Regina Célia Santos

doi:10.1016/b978-0-12-811515-2.00003-2

Cited by 16 publications

(16 citation statements)

References 161 publications

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“…Fruits are naturally contaminated by microorganisms, but the initial microbiological load can change depending on planting, harvesting, transportation and storage conditions (Lopez et al, 2018). The sodium hypochlorite treatment adopted in the current study reduced the number of aerobic mesophilic bacteria, and yeasts and mold to 1.18 and 0.72 log CFU g -1 , respectively, in the non-sanitized samples.…”

Section: Treatment Efficiency To Reduce Apples' Natural Microbiological Contaminationmentioning

confidence: 82%

“…Fruit biodeterioration rates change depending on samples' microbiological load after the conservation treatment (Lopez et al, 2018). High microbial counts can accelerate the run-out process caused by microorganisms; therefore, the applied process must be able to reduce the initial microbial load in order to extend the product's shelf-life.…”

Section: /7mentioning

confidence: 99%

“…Some fungal (Alternaria, Fusarium, Penicillium, and Aspergillus) and bacterial species (Clostridium, Pseudomonas, Erwinia, and Bacillus) hydrolyze pectin from plant tissue and cause its softening, rot and necrosis. This process features the run-out process (Lopez et al, 2018) and accounts for irreversible changes in food features such as nutrient losses (hydrocarbons, vitamins, amino acids and metals), foul odor development, and color, taste, and texture changes.…”

Section: /7mentioning

confidence: 99%

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Citric acid and clove essential oil as alternatives to chlorine compounds on sanitization of apples

Moncioso

Lepaus

Oliveira

et al. 2021

Agraria

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Sanitization is a crucial step for the microbiological control of ready-to-eat fruits. Chlorinated compounds are commonly used, but there is concern with their replacement due to their adverse effects on the environment and on public health. The aim was to assess the effect of sanitization treatments (with 1% citric acid and 0.5% clove essential oil -applied in combination or in separate) on the microbiological and physicochemical quality of apples. The sanitization step consisted in immersing of apple (160 g) in 500 mL of sanitizer solutions for 5 minutes. 200 mg L -1 sodium hypochlorite solution was used as reference treatment. Non-sanitized apples formed the control group. The presence of aerobic mesophilic bacteria, yeast and mold was analyzed, as well as pH, total titratable acidity and total soluble solids in apples after they were subjected to the treatments. Alternative treatments showed similar or better results for aerobic mesophilic bacteria, and yeast and mold reduction than sodium hypochlorite. The assessed physicochemical parameters did not evidence any impairment. The treatment combining citric acid 1% and clove essential oil 0.5% was the most efficient one among all the tested sanitizers and it showed the potential to be used during the sanitization.

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Section: Treatment Efficiency To Reduce Apples' Natural Microbiological Contaminationmentioning

confidence: 82%

Section: /7mentioning

confidence: 99%

Section: /7mentioning

confidence: 99%

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Citric acid and clove essential oil as alternatives to chlorine compounds on sanitization of apples

Moncioso

Lepaus

Oliveira

et al. 2021

Agraria

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“…Cakes are usually considered as spoiled if the physical, chemical, or microbiological change occurs [38], which makes these cakes undesirable and unacceptable to consumers [39]. Chemical spoilage occurs when different food items react with each other or some external component is added which alters the food characteristics.…”

Section: E Microbial Spoilage Detectionmentioning

confidence: 99%

Prediction of Microbial Spoilage and Shelf-Life of Bakery Products Through Hyperspectral Imaging

et al. 2020

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The shelf life of bakery products highly depends on the environment and it may get spoiled earlier than its expiry which results in food-borne diseases and may affect human health or may get wasted beforehand. The traditional spoilage detection methods are time-consuming and destructive in nature due to the time taken to get microbiological results. To the best of the author's knowledge, this work presents a novel method to automatically predict the microbial spoilage and detect its spatial location in baked items using Hyperspectral Imaging (HSI) range from 395 − 1000 nm. A spectral preserve fusion technique has been proposed to spatially enhance the HSI images while preserving the spectral information. Furthermore, to automatically detect the spoilage, Principal Component Analysis (PCA) followed by K-means and SVM has been used. The proposed approach can detect the spoilage almost 24 hours before it started appearing or visible to a naked eye with 98.13% accuracy on test data. Furthermore, the trained model has been validated through external dataset and detected the spoilage almost a day before it started appearing visually.

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“…Owing to high water content, vegetables and fruits are highly perishable foods and show short post-harvest shelf lives. To extend their shelf lives, it is necessary to know and use appropriate handling practices during harvest, post-harvest, storage, transport, distribution, commercialization, and consumption, since microbial contamination can occur during any of these steps (Lopez et al, 2018;Singh et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Impact of alternative sanitizers on the physicochemical quality, chlorophyll content and bioactive compounds of fresh vegetables

et al. 2021

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This study aimed to evaluate the effects of different sanitization solutions on the physicochemical characteristics of strawberries, cucumbers, and rocket leaves. In each procedure, 200 g of the sample was immersed in 1 L of sanitizing solution for 5 minutes. Strawberries, cucumbers and rocket leaves were sanitized with acetic, and lactic acid (1% and 2%), hydrogen peroxide (3%), sodium hypochlorite and sodium dichloroisocyanurate (200 mg/L). Samples not submitted to sanitization were used as controls. The values of pH, total titratable acidity, total soluble solids, vitamin C content, total phenolic compounds, and antioxidant capacity were directly analyzed, and chlorophyll (SPAD Index) was indirectly analyzed. Sanitized strawberries and cucumbers presented no significant difference (p > 0.05) in pH values, total titratable acidity, and total soluble solids/total titratable acidity ratio compared with un-sanitized samples. Vitamin C content was preserved in samples treated with sodium hypochlorite. All vegetables maintained their total phenolic compounds after sanitization treatments. The proposed treatments did not alter the physicochemical characteristics of the samples.

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Microbiological Contamination in Foods and Beverages: Consequences and Alternatives in the Era of Microbial Resistance

Cited by 16 publications

References 161 publications

Citric acid and clove essential oil as alternatives to chlorine compounds on sanitization of apples

Citric acid and clove essential oil as alternatives to chlorine compounds on sanitization of apples

Prediction of Microbial Spoilage and Shelf-Life of Bakery Products Through Hyperspectral Imaging

Impact of alternative sanitizers on the physicochemical quality, chlorophyll content and bioactive compounds of fresh vegetables

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