Microbiological Spoilage of Fruits and Vegetables

Barth, M. Margaret; Hankinson, T. R.; Zhuang, Hong; Breidt, Fred

doi:10.1007/978-1-4419-0826-1_6

Cited by 205 publications

(152 citation statements)

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“…The microbiological quality and the stability of the drinks and concentrates depend particularly on the quality of the raw materials, the formulations and the different technological steps (pasteurization, presence of additives, final pH) [9].…”

Section: Introductionmentioning

confidence: 99%

Application of PCR-DGGE to the study of dynamics and biodiversity of microbial contaminants during the processing ofHibiscus sabdariffadrinks and concentrates

Ndiaye

Hamdouche²,

Kane

et al. 2016

Fruits

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-Introduction. Bissap (Hibiscus sabdariffa L.) is a common plant in the tropics. In Senegal, the calyces are used to make a popular juice. In the food industry, small and medium-sized enterprises (SMEs) are responsible for the transformation of bissap calyces into drinks, concentrates, jam, etc. In spite of the very low pH of the juice (pH < 3), problems of contamination and fermentation are often observed in the final products post-pasteurization. They are mainly due to Pseudomonas spp., E. coli, Klebsiella spp. and Pichia opuntiae. To solve this issue, monitoring of the microbial ecology was performed during the full process of bissap products. Methods and results. Fresh calyces and dried mixed calyces of the two varieties of Hibiscus sabdariffa ('Koor' and 'Vimto'), as well as juice samples, were collected at every stage of the processing of a bissap drink and syrup in a Senegalese SME. The monitoring of microbial flora was performed by using molecular fingerprinting. The molecular technique PCR-DGGE was employed to evaluate the microbial dynamics using bacterial 16S rDNA, yeast 26S rDNA and 28S rDNA mold profiles at each critical stage of the process. Results and discussion. The genetic profiles generated contributed to identifying the critical points in the manufacturing processes. A multivariate analysis based on the presence or absence of spots in the denaturing gradient electrophoresis gels (DGGE) showed that the microbial flora (bacteria, yeasts, molds) of bissap evolved during the following phases: harvest (fresh flower), drying (dried calyces) and processing (before filtration, after pasteurization and before packaging). Conclusion. Our work contributed to determining the microorganisms responsible for the microbial contamination of the final products, and highlighted the origin of these contaminants. The most important critical point was identified as the pasteurization step.

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Section: Introductionmentioning

confidence: 99%

Application of PCR-DGGE to the study of dynamics and biodiversity of microbial contaminants during the processing ofHibiscus sabdariffadrinks and concentrates

Ndiaye

Hamdouche²,

Kane

et al. 2016

Fruits

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“…Economic Research Service estimates over 34.6 % of the loss is directly related to unwanted climacteric ripening leading to eventual spoilage, deterioration, mechanical injuries, sprouting, and/or physiological disorders in produce (such as spotting or browning), (Grolleaud 2002;Kader 2005; Barth et al, 2010). Fruit ripening is a physiological process that occurs in climacteric and non-climacteric fruit species.…”

Section: Introductionmentioning

confidence: 99%

Rhodococcus sp. may convert ethylene to acetaldehyde to slow ripening in climacteric fruit.

Perry

2019

Preprint

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“…Controlling the fungal rot is a difficult task because once it is initiated, then it is difficult to contain. Around 20%-30% of the total fruit and vegetables produced each year gets lost because of food spoilage [1,2]. Extended use of chemical to control the diseases had led to the devastating effect on the environmental balance of microbes in the soil, resulting in the development of resistant strains, groundwater contamination, and risk to human health.…”

Section: Introductionmentioning

confidence: 99%

Preservation of Microbial Spoilage of Food by Biosurfactant-Based Coating

Sharma

Garg

Talukdar

et al. 2018

Asian J Pharm Clin Res

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Objectives: Microbial spoilage of food is one of the leading causes of food scarcity worldwide, which could have devastating effect on the socioeconomic of any country. Along with classical food preservation methods, various innovative approaches can significantly increase the food safety. Biosurfactants are the amphiphilic microbial metabolites, while many of them have potential antimicrobial properties and therefore can be used for food preservation. Results: During this study, among three surfactants only Pseudomonas sp. biosurfactant (rhamnolipid) exhibited significant antifungal activity against A. oryzae, F. solani, and Curvularia sp. Further, the rhamnolipid coating (1 mg/ml) on lemon, potato and tomato protected them from fungal spoilage up to 15 days at room temperature in contrast to untreated samples which started spoiling in 6-7 days.

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Microbiological Spoilage of Fruits and Vegetables

Cited by 205 publications

References 124 publications

Application of PCR-DGGE to the study of dynamics and biodiversity of microbial contaminants during the processing ofHibiscus sabdariffadrinks and concentrates

Application of PCR-DGGE to the study of dynamics and biodiversity of microbial contaminants during the processing ofHibiscus sabdariffadrinks and concentrates

Rhodococcus sp. may convert ethylene to acetaldehyde to slow ripening in climacteric fruit.

Preservation of Microbial Spoilage of Food by Biosurfactant-Based Coating

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