Principles and Practices for the Safe Processing of Foods

Shapton, David A; Shapton, Norah

doi:10.1533/9781845692889

Cited by 61 publications

(63 citation statements)

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“…The SPC counts were well within the limits of log 6.0 CFU/g prescribed for cooked meat products (Shapton and Shapton, 1991). Similar trend was observed by Muthulakshmi et al, (2015) and Maca et al, (1997).…”

Section: Microbiological Evaluationsupporting

confidence: 89%

Effect of Different Packaging Conditions on Shelf Life of Chicken Samosa Stored at Refrigeration Temperature

Bhaskar¹,

Nalla²,

Metla³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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Section: Microbiological Evaluationsupporting

confidence: 89%

Effect of Different Packaging Conditions on Shelf Life of Chicken Samosa Stored at Refrigeration Temperature

Bhaskar¹,

Nalla²,

Metla³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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“…Ponieważ polskie normy nie określają wartości granicznej ogólnej liczby drobnoustrojów w 1 g chłodzonego mięsa, przyjmuje się normy amerykańskie, które za kryterium trwałości mięsa chłodzonego podają ogólną liczbę bakterii na poziomie 5 x 10 5 jtk/g [Shapton, Shapton 1993;Kołożyn-Kajewska 1995;Kosek i in. 1998].…”

Section: Bezpieczeństwo Zdrowotneunclassified

Czynniki kształtujące jakość mięsa drobiu grzebiącego. Praca przeglądowa

Orkusz

2015

Engineering Sciences And Technologies

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“…The decrease of bacterial populations could be also attributed to the OMW antibacterial activity resulting from higher concentration of polyphenolic compounds. Indeed, Shapton and Shapton (1998) mentioned that environment pH values may cause growth rate decrease and a sensitivity increase to other inhibitory factors when values apart from the optimum. Moreover, water activity is a factor with major selective influence on microbial growth, and is therefore of great importance in the environmental microbial ecology.…”

Section: Bod 5 /Cod Polyphenols Phenolsmentioning

confidence: 99%

“…Then, yeasts and moulds become the In a low water activity environment, microorganisms must adapt or die. A part of their adaptation is a thermodynamically adjustment by lowering their internal water activities, to regain hypertonicity in relation to the surrounding medium (Shapton and Shapton 1998). The water activity affects the growth of some soil isolates bacteria such as Clostridium and Bacillus that vary respectively from 0.94 to 0.95 and from 0.95 to 0.98.…”

Section: Bod 5 /Cod Polyphenols Phenolsmentioning

confidence: 99%

Olive mill wastewater disposal in evaporation ponds in Sfax (Tunisia): moisture content effect on microbiological and physical chemical parameters

et al. 2009

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The study of the isotherms desorption of olive mill wastewater (OMW) was investigated to describe its water activity under different saturated environments. The microbial biodegradation of OMW during its storage in 5 evaporation ponds located in Agareb (Sfax-Tunisia) was carried out during the oil-harvesting year held 105 days in 2004. Gravimetric static method using saturated salt solutions was used and OMW as placed at 30 degrees C and under different water activities ranging from 0.11 to 0.90. Eight models were taken from the literature to describe experimental desorption isotherms. During storage, the evolution of physico-chemical parameters including pH, temperature, evaporation, humidity, total phosphorus, chemical oxygen demand (COD), biological oxygen demand (BOD) and phenols and three microbiological flora (aerobic mesophilic bacteria, yeasts and moulds) were considered. At 30 degrees C, when relative humidity increased in the experimented ponds of 69, 84 and 90%, the evaporation speed decreased from 1.24 x 10(-5) to 5 x 10(-6) cm(3) s(-1), from 6 x 10(-5) to 7 x 10(-6) cm(3) s(-1) and from 5 x 10(-6) to 1.1 x 10(-7) cm(3) s(-1) respectively. The desorption isotherm exhibited a sigmoidal curve corresponding to type II, typical of many organic material. The GAB and Peleg models gave the best fit for describing the relationship between the equilibrium moisture content and water activity in OMW (R (2) = 0.998). During the storage period, the analysis showed an increase of all the physico-chemical parameters studied, except phenols and total phosphorus concentrations. The microbiological study showed the predominance of yeasts and moulds and the decrease of bacteria population after 75 days reflecting both effect of recalcitrant compounds and the water activity on microbial growth.

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Principles and Practices for the Safe Processing of Foods

Cited by 61 publications

References 0 publications

Effect of Different Packaging Conditions on Shelf Life of Chicken Samosa Stored at Refrigeration Temperature

Effect of Different Packaging Conditions on Shelf Life of Chicken Samosa Stored at Refrigeration Temperature

Czynniki kształtujące jakość mięsa drobiu grzebiącego. Praca przeglądowa

Olive mill wastewater disposal in evaporation ponds in Sfax (Tunisia): moisture content effect on microbiological and physical chemical parameters

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