Microbiological spoilage of foods and beverages

Nychas, George-John; Panagou, Efstathios Ζ.

doi:10.1533/9780857092540.1.3

Cited by 23 publications

(16 citation statements)

References 119 publications

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“…As is already well-known, microbial growth limits the shelf life of foods (Nychas and Panagou, 2011). Such previous research used HHP on cookie dough for preservation and cookie quality.…”

Section: Results and Discussion Physicochemical And Microbial Analysesmentioning

confidence: 99%

The effect of high hydrostatic pressure on some quality parameters of a traditional tortellini-like Turkish food (mantı) packed with at modified atmosphere

Uzunlu¹,

Methven

2020

International Journal of Agriculture Environment and Food Sciences

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Traditional cereal-based foods need to be thoroughly processed to fulfill the transportation conditions to distant locations. The present study examines the combined use of high hydrostatic pressure (HHP) and modified atmosphere packaging (MAP) processes in mantı, a traditional tortellini-like Turkish food. After the mantı's inner material and dough were separately processed with a HHP treatment at 400 MPa and 600 MPa, the mantı was prepared, and packaged under the modified atmosphere (60% CO 2 + 40% N 2 ) and stored for 14 days at 4°C. Also, the thermal inactivation was examined of inoculated mantı samples with bacterial cells of Staphylococcus aureus, Escherichia coli and Bacillus cereus. The differences of physicochemical and microbial results were found significant (P < 0.05) among the samples, as affected by high pressure at the modified atmosphere package. In case of the consumer sensory evaluation regarding cooking, HHP processed samples (HHPR) were more liked than semi-processed (CR) samples (stored for 14 days at 4°C). Inoculated bacterial cells to mantı samples exhibited varying inactivation responds at different temperatures (55 to 75°C) of heat treatment. As a result, it has been found that the high hydrostatic pressure treatment is a promising process for the mantı packaged in the modified atmosphere, extending the 7-day storage time compared to the untreated control sample.

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“…As is already well-known, microbial growth limits the shelf life of foods (Nychas and Panagou, 2011). Such previous research used HHP on cookie dough for preservation and cookie quality.…”

Section: Results and Discussion Physicochemical And Microbial Analysesmentioning

confidence: 99%

The effect of high hydrostatic pressure on some quality parameters of a traditional tortellini-like Turkish food (mantı) packed with at modified atmosphere

Uzunlu¹,

Methven

2020

International Journal of Agriculture Environment and Food Sciences

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“…Ammonia and hydrogen sulfide are very important indicators in the evaluation of the degree of adsorption of unpleasant odors. These compounds are responsible for unpleasant odors due to food spoilage [28,29]. It is observed that in the analyzed air from the blank sample, the NH 3 concentration is 37 ppm, while in the rest of the containers the NH 3 concentration is 2-24 ppm.…”

Section: Methodsmentioning

confidence: 99%

“…Each of the five evaluation criteria has a different weight in calculating the final score obtained by each test. NH 3 is a marker for the abundant presence of nitrogen-reducing organisms, while H 2 S is a marker for the advanced decomposition of meat products [28,29]. For the moisture level grade, the difference between the initial humidity level and the final humidity level was considered.…”

Section: Experimental Planmentioning

confidence: 99%

Evaluation of the Impact of Different Natural Zeolite Treatments on the Capacity of Eliminating/Reducing Odors and Toxic Compounds

Fuss

Bruj²,

Dordai

et al. 2021

Materials

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Unlike odorants that mask odors, natural zeolite acts as a molecular sieve that captures and eliminates odors. Different treatment methods can be applied to influence the properties of the natural zeolites. To enhance the odor adsorption capacities of the natural zeolite two types of treatment methods were applied: chemical (acid, basic) and thermal. The initial natural zeolites and the activated one were characterized using X-ray diffraction (XRD) and scanning electron microscope (SEM-EDX). Two experiments were performed to establish the odor adsorption capacity of the activated natural zeolites. The best zeolite for the adsorption of humidity, ammonia and hydrogen sulfide was the 1–3 mm zeolite activated through thermal treatment. For the adsorption of PAHs, the best zeolite was the one activated through basic treatment, with an adsorption capacity of 89.6 ng/g.

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“…Dalgaard et al., 1997; Koutsoumanis et al., 2002; Nychas et al., 2008), which is linked to the production of metabolites. The occurrence of these metabolites can be used as an objective chemical index of freshness/spoilage (Dalgaard, 2000; Nychas and Panagou, 2011). However, in some cases, bacteria can be responsible for spoilage of foods even if they do not dominate the overall microbial population (Nychas et al., 2008; Smith and Farms, 2008; Gribble et al., 2014).…”

Section: Assessmentmentioning

confidence: 99%

Guidance on date marking and related food information: part 1 (date marking)

Koutsoumanis¹,

Allende²,

Álvarez‐Ordóñez³

et al. 2020

EFS2

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A risk-based approach was developed to be followed by food business operators (FBO) when deciding on the type of date marking (i.e. 'best before' date or 'use by' date), setting of shelf-life (i.e. time) and the related information on the label to ensure food safety. The decision on the type of date marking needs to be taken on a product-by-product basis, considering the relevant hazards, product characteristics, processing and storage conditions. The hazard identification is food product-specific and should consider pathogenic microorganisms capable of growing in prepacked temperature-controlled foods under reasonably foreseeable conditions. The intrinsic (e.g. pH and a w), extrinsic (e.g. temperature and gas atmosphere) and implicit (e.g. interactions with competing background microbiota) factors of the food determine which pathogenic and spoilage microorganisms can grow in the food during storage until consumption. A decision tree was developed to assist FBOs in deciding the type of date marking for a certain food product. When setting the shelf-life, the FBO needs to consider reasonably foreseeable conditions of distribution, storage and use of the food. Key steps of a case-by-case procedure to determine and validate the shelf-life period are: (i) identification of the relevant pathogenic/spoilage microorganism and its initial level, (ii) characterisation of the factors of the food affecting the growth behaviour and (iii) assessment of the growth behaviour of the pathogenic/spoilage microorganism in the food product during storage until consumption. Due to the variability between food products and consumer habits, it was not appropriate to present indicative time limits for food donated or marketed past the 'best before' date. Recommendations were provided relating to training activities and support, using 'reasonably foreseeable conditions', collecting time-temperature data during distribution, retail and domestic storage of foods and developing Appropriate Levels of Protection and/or Food Safety Objectives for food-pathogen combinations.

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Microbiological spoilage of foods and beverages

Cited by 23 publications

References 119 publications

The effect of high hydrostatic pressure on some quality parameters of a traditional tortellini-like Turkish food (mantı) packed with at modified atmosphere

The effect of high hydrostatic pressure on some quality parameters of a traditional tortellini-like Turkish food (mantı) packed with at modified atmosphere

Evaluation of the Impact of Different Natural Zeolite Treatments on the Capacity of Eliminating/Reducing Odors and Toxic Compounds

Guidance on date marking and related food information: part 1 (date marking)

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