Microbiological Quality of Tofu and Related Products in Canada

Szabo, Richard A.; Jarvis, G. A.; Weiss, K. F.; Rayman, K.; Lachapelle, Gérard; Jean, A.

doi:10.4315/0362-028x-52.10.727

Cited by 17 publications

(6 citation statements)

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“…Researchers of Northumbria University, U.K. and Punjab University, India found that E. coli were killed by copper leaching into the water from the brass (New Scientist 2005), the results of Noyce and others (2006) clearly demonstrate the antimicrobial properties of cast copper alloys with regard to E. coli O157, and recent studies have shown that metallic copper and copper alloys have antibacterial activity over the harmful bacterium E. coli O157:H7 (as cited in Faundez and others 2004). Similar results have been reported by Szabo and others (1989); wherein 80.0% of finished tofu samples of their study had undetectable E. coli levels. Whereas Rehberger and others (1984) reported the presence of confirmed coliforms counts of 1 × 10 3 CFU/g or greater in 67% of commercial tofu lots tested.…”

Section: Microbiological Analysissupporting

confidence: 90%

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Improved Shelf Life of Protein‐Rich Tofu Using Ocimum sanctum (tulsi) Extracts to Benefit Indian Rural Population

Anbarasu¹,

Vijayalakshmi²

2007

Journal of Food Science

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A nutrition survey carried out in India revealed that the diets of the rural population are inadequate and deficient in most of the nutrients especially protein. India being the 5th-largest producer of soybean, a protein-rich cereal, can redress protein-energy malnutrition through diversification of soybean uses by developing high-value and health-based food products. Tofu, a nonfermented soybean product rich in high-quality protein, B-vitamins, and isoflavones, could be an excellent substitute for meat in Indian recipes. Tofu being rich in protein has a very short shelf life. Hence an attempt was made to improve the shelf life using extracts of tulsi (Ocimum sanctum) commonly available in rural areas. Tofu was prepared traditionally using MgCl(2):CaSO(4) as coagulating agents. Aqueous extract of Ocimum sanctum (tulsi) was added during the preparation and storage of tofu to prolong its shelf life. Water used in this study was free from microflora, plant extract used contained mesophilic count of 2.527 x 10(4) CFU/g, and no yeasts and molds were detected. Tofu with tulsi extract had 76.4% moisture and was softer than control. Not much difference in mesophilic count was observed between control and treated samples during storage; however, treated tofu was organoleptically good until the end of the study with less lipid-peroxidation and exhibited 50% (4.7 units) less protease activity than control (9.6 units) after 7 d. By using extracts of naturally available, easily cultivable tulsi, the shelf life was successfully extended to 7 to 8 d from 3 to 4 d of normal storage without refrigeration.

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Section: Microbiological Analysissupporting

confidence: 90%

“…Similarly, in commercial tofu samples tested, no coagulase positive Staphylococci were detected in any sample of the study of Rehberger and others (1984). Szabo and others (1989) have reported that 5.6% of regular tofu samples analyzed contained 25 to 250 CFU/g and 1.4% contained 250 to 2500 CFU/g of Staphylococci .…”

Section: Microbiological Analysismentioning

confidence: 80%

Improved Shelf Life of Protein‐Rich Tofu Using Ocimum sanctum (tulsi) Extracts to Benefit Indian Rural Population

Anbarasu¹,

Vijayalakshmi²

2007

Journal of Food Science

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“…The potential of various spoilage and pathogenic micro-organisms to grow in fermenting tempeh is reported by several workers (Rusmin & KO 1974;Tanaka et al 1985;Nout et al 1987Nout et al , 1988Ashenafi & Busse 1989). A variety of micro-organisms were also isolated from market tempeh and other soybean products (Samson et al 1987;Szabo et al 1989). The microorganisms in tempeh are normally killed during frying or boiling.…”

Section: Introductionmentioning

confidence: 84%

Growth of Staphylococcus aureus in fermenting tempeh made from various beans and its inhibition by Lactobacillus plantarum.

Ashenafi

Busse

1992

Int J of Food Sci Tech

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In fermenting tempeh made from non-acid-soaked horsebean, pea, and soybean Staphylococcus aureus grew rapidly to a final count of 108cfu.g-' or more, but growth was less when chickpea was used. Inoculation of the cooked beans with Lactobacillus plantarum markedly decreased S. aureus growth rate and the final count in non-acidsoaked horsebean and pea tempeh, strongly retarded growth in chickpea-, and completely inhibited growth in soybean-tempeh. Acid-soaking .the beans resulted in lower S. aureus growth, and inoculation with Lb. plantarurn completely inhibited it in soybean and reduced the counts in the other products to less than 104cfu.g-'. Acidity, pH and other substances produced by Lb. plantarum are believed to inhibit S. aureus in fermenting tempeh. Inoculation of beans with Lb. plantarum may be used to control S. aureus growth and enterotoxin production during commercial scale tempeh production.

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“…Different genera of foodborne bacterial pathogens are isolated from tofu or are shown to be able to grow in the product (Kovats et al . 1984; Szabo et al . 1989).…”

Section: Introductionmentioning

confidence: 99%

Modified Atmosphere Packaging of Tofu: Headspace Gas Profiles and Microflora During Storage

Campenhout

Maes²,

Claes

2012

Journal of Food Processing and Preservation

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Modified atmosphere packaging was investigated as a preservation technique for tofu. Tofu was packaged in air (control) and in 30% carbon dioxide (CO2)/70% nitrogen (N2), accomplished through flushing or vacuum compensation, and stored in refrigerated conditions. During storage, oxygen and carbon dioxide concentrations were monitored in the packaging headspace, and microbial numbers in the tofu were assessed. Substantial amounts of oxygen (O2) were deliberated from the tofu during storage, and CO2 was absorbed into the product. Pronounced changes in gas profiles clearly coincided with rapid microbial growth. At 10 days of storage, microbial counts were 1 to 4 log cycles higher in air-packaged tofu compared with tofu packaged in modified atmosphere. At 3 weeks of storage, the counts in modified atmosphere-packaged tofu reached the same level as those in air-packaged tofu. Modified atmosphere packaging as applied in this study was demonstrated to retard microbial growth up to 14 days. PRACTICAL APPLICATIONSTofu is produced globally in large quantities, but it is highly perishable. This is the first report on the application of modified atmosphere packaging (MAP) for tofu. Our research demonstrates (1) that microbial growth can be retarded by packaging tofu in 30% CO2/70% N2; and (2) that the application of MAP to a food product can be evaluated by repetitive monitoring of O2 and CO2 concentrations in the headspace during storage. For tofu, the O2 and CO2 profiles reveal substantial gas exchanges between product (and its microflora) and headspace. For fresh fruits and vegetables, evolutions in the headspace gas composition during storage due to respiratory activity are known and taken into account in the design of a MAP application. Our findings point out that also for non-respiring products, gas composition changes should be anticipated when developing a MAP application.

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Microbiological Quality of Tofu and Related Products in Canada

Cited by 17 publications

References 0 publications

Improved Shelf Life of Protein‐Rich Tofu Using Ocimum sanctum (tulsi) Extracts to Benefit Indian Rural Population

Improved Shelf Life of Protein‐Rich Tofu Using Ocimum sanctum (tulsi) Extracts to Benefit Indian Rural Population

Growth of Staphylococcus aureus in fermenting tempeh made from various beans and its inhibition by Lactobacillus plantarum.

Modified Atmosphere Packaging of Tofu: Headspace Gas Profiles and Microflora During Storage

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