Moulds and yeasts in fruit salads and fruit juices

Tournas, V.H.; Heeres, James T.; Burgess, L. W.

doi:10.1016/j.fm.2006.01.003

Cited by 199 publications

(151 citation statements)

References 14 publications

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“…limited knowledge of the hazard mycotoxin on fresh produce In the scientific literature some studies indicate the potential presence of mycotoxin producing fungi on fruits, fruit salads and vegetables (Tournas & Katsoudas, 2005;Tournas, Heeres, & Burgess, 2006;Ostry, 2008).…”

Section: Rapid Alert Systems Such As the Rapid Alert Systems For Foodmentioning

confidence: 99%

Food safety issues in fresh produce: Bacterial pathogens, viruses and pesticide residues indicated as major concerns by stakeholders in the fresh produce chain

et al. 2013

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(word count = 400)In January 2011, a workshop was organized by the EU FP7 Veg-i-Trade project to capture opinions of stakeholders on food safety issues in the global fresh produce supply chain. Food safety experts from various stakeholder types in the farm-to-fork chain were represented: farmer related organizations (n=6), fresh produce processing and trading companies (n=17), retail (n=3), consumer organizations (n=2), competent authorities (n=7) and lastly research institutes and universities (n=19). The experts were grouped in nine discussion groups per type of stakeholder and asked to rank food safety issues via a scoring approach according to perceived importance from their stakeholder type point of view. Also information sources for opinion making, appropriate food safety control measures and perceived contextual factors increasingly challenging governance of food safety in fresh produce were ranked according to perceived importance. Although some differences were noted between opinions of the different stakeholders, there was in general an agreement on the main priorities in food safety of fresh produce. Bacterial pathogens were overall considered to be the most important food safety issue for fresh produce, followed by foodborne viruses, pesticide residues and mycotoxins. Alert systems such as the European Commission"s Rapid Alert System for Food and Feed (RASFF) were considered as the most important source of information of food safety issues, followed by reports of international organizations (e.g. WHO, EFSA), legislative documents (e.g. EU legislation), national reports (e.g. on monitoring hazards, foodborne outbreaks) and exchange of information between people (informal contacts).Concerning the control measures, the application of good agricultural practices (GAP) was identified to be the most important control measure to assure the safety of fresh produce, followed by the application of good hygienic practices (GHP) and the certification of food safety management systems (FSMS). Increasing international trade and globalization were overall expected to have a large impact on food safety in fresh produce. Other contextual 3 factors perceived to be important were the food safety policies by governments and the (lack of) food safety knowledge by consumers and other stakeholders of the fresh produce supply chain. Although the various stakeholder groups may conceive issues differently from their proper position in the fresh produce supply chain, no deep disagreements emerged. This type of workshop enhances interaction and communication between stakeholders and contributes to a better understanding of each other"s concerns, constraints and motivating interests to deal with the food safety of the increasingly complex and globalized fresh produce supply chain. Key wordsdiscussion group, fresh produce, food safety issue, control measures, contextual factors, information source 4 IntroductionFresh produce is an important part of a healthy diet. Its consumption is known to have a protective health effe...

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Section: Rapid Alert Systems Such As the Rapid Alert Systems For Foodmentioning

confidence: 99%

Food safety issues in fresh produce: Bacterial pathogens, viruses and pesticide residues indicated as major concerns by stakeholders in the fresh produce chain

et al. 2013

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“…Existem relatos desse gênero como contaminante de alimentos, apresentando espécies produtoras de micotoxinas (SCHOLLENBERGER et al, 2005;KATSOUDAS, 2005;HEERS;BURGESS, 2006). Foi verificada também a presença da espécie de fungo Cladosporium cladosporioides (Fresen.)…”

Section: Identificação De Fungos Contaminantesunclassified

Características físico-químicas e microbiológicas de morango minimamente processado

et al. 2010

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A produção brasileira de morangos no ano de 2007 foi estimada em aproximadamente 100 mil toneladas, com uma área ocupada de 3.500 ha (ANTUNES et al., 2007), uma produção pequena quando comparada a de outros países como os EUA, que alcança 998,8 mil toneladas (USDA, 2005). Entretanto, a produção nacional de morangos se expande a cada ano, com predominância do cultivo em pequenas propriedades rurais. Por se tratar de exploração que agrega mão de obra familiar, possui grande importância econômica e social, caracterizando-se em excelente fonte de renda para pequenas propriedades.Por ser um produto de alta perecibilidade no mercado in natura, o morango requer a utilização de tecnologia adequada para melhor conservação. Uma alternativa para aumentar o prazo de vida útil do morango in natura seria submetê-lo ao processamento mínimo, com adoção de etapas que possam garantir um produto que atenda à demanda do mercado consumidor atual, com tendência de consumo crescente de alimentos saudáveis, frescos e de alta qualidade. Entre os tratamentos que são aplicados a morangos in natura citam-se a imersão em solução contendo cálcio, para manter a firmeza (GARCÍA; HERRERA; MORILLA, 1996;CAMARGO et al., 2000; MISHA, 2001), manutenção em embalagens com atmosfera modificada ou controlada (AHAONI; BARKAI-GOLAN, 1987;SMILANICK;CRISOSTO;MLIKOTA, 1999;CALEGARO;PEZZI;BENDER, 2002;MORAES et al., 2008); recobrimento comestível (GARCÍA; MEDINA; OLÍAS, 1998; HENRIQUE; AbstractThis study aimed to evaluate the physical-chemical and microbiological changes in strawberries subjected to the fresh-cut process. The effects on the contaminants and texture of strawberries washed with calcium chloride and polyethylene glycol and of ozone gas and organic chlorine as sanitizer to reduce microbial contamination were evaluated. Analyses of texture, color, weight loss and microbial contaminants were made during storage at 5 °C for 12 days in packs wrapped in up to four layers of PVC film. The addition of 0.5, 1.0 and 1.5% of calcium chloride or 0.5% of polyethylene glycol in the washing water did not ensure the maintenance of the texture of the strawberry at the end of the period of storage. The ozonation of strawberries for 60 minutes was more effective in reducing (p < 0.05) the count of mesophilic aerobics microorganisms, yeasts and molds and coliforms, when compared to results obtained with strawberries ozonizated for 30 minutes and immersed in a solution of organic chlorine. The strawberries stored in packages covered with three layers of PVC film showed an increase in texture and intensity of browning and a reduction in microbial contaminants. The main molds isolated on the strawberry were of the genus Fusarium and the species Cladosporium cladosporioides.

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“…The highest number of yeast colonies was found in grapefruit juice, followed by orange juice, mixed fruit, lemon juice, and fi nally apple juice. Tournas et al (8) found the highest number of yeasts in orange juice and the lowest in the apple juice. Table 2 shows the frequency of isolated yeast species per fruit juice.…”

Section: Methodsmentioning

confidence: 95%

Prevalence of Candida Species in Fresh Fruit Juices

Uhitil

Hađina

Granić

et al. 2009

Archives of Industrial Hygiene and Toxicology

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Prevalence of Candida Species in Fresh Fruit JuicesFruit juices are popular soft drinks with an important role in human nutrition. Fruit juices are often infested by yeast species that can survive different storage conditions. The aim of this study was to determine the degree of yeast contamination of freshly squeezed juices in three large supermarkets in Zagreb, Croatia. The analysis included 84 juice samples obtained from freshly squeezed orange, lemon, grapefruit, and apples. Their acidity varied between pH 2.1 and pH 4.9. Juice samples were plated directly on Sabouraud 4 % glucose Agar (Merck, 1.05438) and processed according to standardised methods (HRN ISO 7954:2002). Yeasts were isolated in all 84 samples and ranged between 0.005×103 and 23×103 colony forming units per mL (CFU mL-1). The most common yeasts identified using the API 20C AUX yeast kit included Candida guillermondii, C. krusei, C. famata, C. spherica, C. colliculosa, C. albicans, Trichosporon mucoides, Kloeckera spp. and yeast-like fungus Cryptococcus neoformans. C. guillermondii prevailed in 55.95 % of all samples.

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Moulds and yeasts in fruit salads and fruit juices

Cited by 199 publications

References 14 publications

Food safety issues in fresh produce: Bacterial pathogens, viruses and pesticide residues indicated as major concerns by stakeholders in the fresh produce chain

Food safety issues in fresh produce: Bacterial pathogens, viruses and pesticide residues indicated as major concerns by stakeholders in the fresh produce chain

Características físico-químicas e microbiológicas de morango minimamente processado

Prevalence of Candida Species in Fresh Fruit Juices

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