The physiology of microbial spoilage in foods

Mossel, D. À. A.; Westerdijk, Joha

doi:10.1007/bf02062646

Cited by 37 publications

(20 citation statements)

References 87 publications

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“…The second is that conditions favourable for growth and toxin production by that organism obtained at some stage of production or storage. The various intrinsic, extrinsic and implicit ecological factors that influence the rate and extent of bacterial growth and metabolism including toxin formation in foods have been reviewed by Mossel & Ingram (1955) and Mossel (1983a). Table 1.…”

Section: A E T I O L O G Ymentioning

confidence: 99%

Staphylococcus aureus and related staphylococci in foods: ecology, proliferation, toxinogenesis, control and monitoring

Mossel¹,

Netten

1990

Journal of Applied Bacteriology

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Section: A E T I O L O G Ymentioning

confidence: 99%

Staphylococcus aureus and related staphylococci in foods: ecology, proliferation, toxinogenesis, control and monitoring

Mossel¹,

Netten

1990

Journal of Applied Bacteriology

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“…They may be employed : to define limits for the dehydration of fruits, vegetables, nuts, etc. (28); to estimate moisture content changes under any given condition of temperature and humidity (28); to evaluate processing variables and to distinguish differences between grades or varieties of agricultural commodities (23,27); to aid in the selection of packaging materials (23,28); and to define moisture or humidity conditions under which product deterioration (2, 6, 10,19) and microbial growth can be inhibited (5,38,39). In addition, water sorption isotherms of more homogeneous materials, such as natural and synthetic fibres, proteins and other purified materials, can be used in the determination of various physical constants (1, 7, 11, 12, 13,16, 18,24,29,36,40) and to provide information on the mechanisms of moisture binding (2 to 4, 9, 21, 29 to 35,41,46).…”

mentioning

confidence: 99%

A NEW TREATMENT OF HYGROSCOPIC EQUILIBRIA: APPLICATION TO WALNUTS (JUGLANS REGIA) AND OTHER FOODS^a

Rockland

1957

Journal of Food Science

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Hygroscopic equilibrium data have been obtained for a wide variety of materials, because the derived moisture sorption isotherms serve a number of useful functions. They may be employed : to define limits for the dehydration of fruits, vegetables, nuts, etc. (28); to estimate moisture content changes under any given condition of temperature and humidity (28); to evaluate processing variables and to distinguish differences between grades or varieties of agricultural commodities (23,27); to aid in the selection of packaging materials (23,28); and to define moisture or humidity conditions under which product deterioration (2, 6, 10,19) and microbial growth can be inhibited (5, 38, 39). In addition, water sorption isotherms of more homogeneous materials, such as natural and synthetic fibres, proteins and other purified materials, can be used in the determination of various physical constants (1, 7, 11, 12, 13,16, 18,24,29,36,40) and to provide information on the mechanisms of moisture binding (2 to 4, 9, 21, 29 to 35, 41, 46). Diversity in the shapes and amplitudes of the sigmoid moisture sorption isotherms is due to the relative amounts and individual moisture affinities of hygroscopic constituents in the whole material. I t would be advantageous to describe moisture sorption isotherms precisely by means of a general mathematical expression, since a minimum amount of experimental data would be required to construct an isotherm and it would permit precise and convenient interpolation of available data. In addition, it would permit the extrapolation to low and especially high humidities.Hygroscopic equilibrium data are difficult to obtain experimentally at extreme humidities because of the limitations of available hygrometers or because of the rapid deterioration and development of mold at high humidities. Several equations have been derived on empirical or theoretical bases for the description of sorption phenomena and tested against observed data (2, 3, 4, 7, 8, 12,16, 18,21,29,36). However, previous treatments were only partially successful in that they did not represent the observed isotherms over the complete relative humidity interval, or they exhibited major deviations from observed isotherms or did not adequately represent the sorption isotherms for particular hygroscopic materials. No attempt will be made to consider the extensive literature on this subject, since it has been reviewed in the work cited above and other publications referred to therein.

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“…The primary problem in food preservation is to prevent the growth of bacteria and other food spoilage organisms. This is where the a,., becomes important because bacteria and other food spoilage oraganisms cannot grow when the a, value is below a certain value (Mossel and Ingram, 1955;Scott, 1957). Scott (1957) has calculated the molalities of some solutes for a, of 0.65 and above.…”

Section: Comparison With Experimental Datamentioning

confidence: 99%

Water Activity – Concentration Models for Solutions of Sugars, Salts and Acids

Chen

1989

Journal of Food Science

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A semi-empirical model of water activity changes due to solute concentrations increase in solutions of electrolytes and nonelectrolytes was developed based on an extension of Raoult's law. Comparisons between predicted and observed a, data for a variety of sugars, salts and acids indicated the proposed model fitted the a,,, data with accuracy to ~0.001 a, up to 4-14 molalities depending upon the solutes. Percent weight concentrations of some solutes for various a,,, values at 25°C were presented for practical applications. INTRODUCTIONIT HAS BEEN RECOGNIZED that both water activity (a,,,) and pH are important indices in the control of food stability and in the formulation of intermediate moisture foods (Rockland and Beuchat, 1987;Rockland and Stewart, 1981). The a, values are between 0 and 1, and the desired accuracy of a,,, measurements and prediction is in the range of + 0.01 a, (Troller and Christian, 1978).Various sugars, salts and acids may be added to adjust the a,,, and pH in food product development. Some of those compounds are also solute components in cellular food materials. The removal of water by drying, evaporation, freezing, and membrane concentration will result in increased solute concentration in the final food products. Therefore, a knowledge of a, in concentrated solutions is important in food process development and in a better understanding of how food components interact with water in food systems.The objectives of this paper were: (1) to develop a model

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The physiology of microbial spoilage in foods

Cited by 37 publications

References 87 publications

Staphylococcus aureus and related staphylococci in foods: ecology, proliferation, toxinogenesis, control and monitoring

Staphylococcus aureus and related staphylococci in foods: ecology, proliferation, toxinogenesis, control and monitoring

A NEW TREATMENT OF HYGROSCOPIC EQUILIBRIA: APPLICATION TO WALNUTS (JUGLANS REGIA) AND OTHER FOODS^a

Water Activity – Concentration Models for Solutions of Sugars, Salts and Acids

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The physiology of microbial spoilage in foods

Cited by 37 publications

References 87 publications

Staphylococcus aureus and related staphylococci in foods: ecology, proliferation, toxinogenesis, control and monitoring

Staphylococcus aureus and related staphylococci in foods: ecology, proliferation, toxinogenesis, control and monitoring

A NEW TREATMENT OF HYGROSCOPIC EQUILIBRIA: APPLICATION TO WALNUTS (JUGLANS REGIA) AND OTHER FOODSa

Water Activity – Concentration Models for Solutions of Sugars, Salts and Acids

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Product

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About

A NEW TREATMENT OF HYGROSCOPIC EQUILIBRIA: APPLICATION TO WALNUTS (JUGLANS REGIA) AND OTHER FOODS^a