Aerobic Microbial Inactivation Kinetics of Shrimp Using a Fixed Minimal Ozone Discharge: A Fact or Fib During Iced Storage?
Publication date: 2016 Source:Procedia Food Science, Volume 7 Author(s): Charles Odilichukwu R. Okpala, Gioacchino Bono, Fabio Falsone, Maria Valentina Cani, Danilo Scannella, Federico Di Maio Among researchers worldwide, the combination of preservation methods aimed to achieve improved effects on microbial inactivation of seafood products is an area of research receiving increasing interest. Globally also, the demand for high quality minimally processed food products are on the increase. Ozone treatment, three decade – long declared ‘Generally Recognized As Safe’ and approved as food contact sanitizing agent...
Source: Procedia Food Science - August 12, 2016 Category: Food Science Source Type: research
Modeling Salmonella Inactivation in Low Moisture Foods: Using Parameter Estimation to Improve Model Performance
Publication date: 2016 Source:Procedia Food Science, Volume 7 Author(s): F. Garces-Vega, S. Jeong, K. Dolan, B. Marks Validating Salmonella inactivation processes for low moisture foods is a critically important food safety requirement, due to Salmonella persistence in these systems. Application of microbial inactivation models for this purpose is complicated by critical interactions between product water content and activity, temperature, and process humidity. Several models have been proposed; however, very few can handle or have been tested under dynamic conditions. One previously published model accounted for pro...
Source: Procedia Food Science - August 12, 2016 Category: Food Science Source Type: research
Predicting Growth of Weissella Viridescens in Culture Medium under Dynamic Temperature Conditions
Publication date: 2016 Source:Procedia Food Science, Volume 7 Author(s): Wiaslan Figueiredo Martins, Daniel Angelo Longhi, Natielle Maria Costa Menezes, Ana Paula Rosa da Silva Camargo, João Borges Laurindo, Gláucia Maria Falcão de Aragão The lactic acid bacteria (LAB) are among the main spoilage microorganisms of foods, and the Weissella viridescens (formerly Lactobacillus viridescens) is well known to cause deterioration on the meat surface in vacuum packed meat products, even under refrigerated conditions. Therefore, this study evaluated the predictive ability of Baranyi and Roberts dynamic model to describe...
Source: Procedia Food Science - August 12, 2016 Category: Food Science Source Type: research
Mathematical Modeling of Lactobacillus Viridescens Growth in Vacuum Packed Sliced Ham under non Isothermal Conditions
This study evaluated the growth of Lactobacillus viridescens in sliced ham under non isothermal conditions, and assessed the predictive ability of the Baranyi and Roberts model using parameters obtained isothermally in culture medium (MRS). To obtain the BAL growth, the fresh ham piece was sterilized, sliced, inoculated with bacteria and stored in a temperature-controlled incubator. For the establishment of the secondary models, the primary model parameters were obtained isothermally in the culture medium at 4, 8, 12, 16, 20 and 30° C, in which there was no lag phase observed; the square root model was selected to describ...
Source: Procedia Food Science - August 12, 2016 Category: Food Science Source Type: research
Predictive Modeling of the Growth of Lactobacillus Viridescens under Non-isothermal Conditions
The objective of this study was to obtain a mathematical model able to predict the growth of L. viridescens in non-isothermal conditions in culture medium (MRS broth). Six isothermal growth curves (at 4, 8, 12, 16, 20 and 30̊C) were described by Baranyi and Roberts model and the dependence of maximum specific growth rate (μ max ) parameter on the temperature was described by square root secondary model. The model was validated using L. viridescens experimental data in the temperature ranging from 6 to 10°C and 5 to 11°C, changing every 12 and 24h, respectively. The results showed that it was possible to predict safely ...
Source: Procedia Food Science - August 12, 2016 Category: Food Science Source Type: research
Estimation of the Temperature Dependent Growth Parameters of Lactobacillus Viridescens in Culture Medium with Two-step Modelling and Optimal Experimental Design Approaches
The objective of this study was to estimate the growth parameters of L. viridescens in culture medium with TS and OED. For TS, the experimental data were obtained in six temperatures; for OED, the data were obtained in four optimal non-isothermal experiments, two experiments with increasing temperatures (ITOED) and two with decreasing temperatures (DTOED). The Baranyi and Roberts, and the Square Root models were used to describe the microbial growth, in which the b and T min parameters (± 95% confidence intervals) were estimated from the experimental data. The parameters obtained for TS were b = 0.0290 (±0.0020) h-0.5°C...
Source: Procedia Food Science - August 12, 2016 Category: Food Science Source Type: research
A Dynamic Network Analysis of the Physiological State of Foodborne Pathogens: Application to Escherichia Coli During Osmotic Stress and Comparison with Salmonella Typhimurium
Publication date: 2016 Source:Procedia Food Science, Volume 7 Author(s): A. Métris, S. George, J. Baranyi To characterise the physiological state of cells during adaptation to osmotic stress, we decompose the dynamic regulatory network of E. coli into subgraphs. We then compare the results of E. coli and Salmonella. Beside the sigma factor associated with stress, the response involves global regulators that modify nucleoid conformation which has been shown to be different in the two bacteria. In Salmonella, some genes involved in osmotic stress are also linked to virulence regulation. We conclude that decomposition o...
Source: Procedia Food Science - August 12, 2016 Category: Food Science Source Type: research
Contribution of Enterobacteriaceae to Sensory Characteristics in Soft Cheeses Made from Raw Milk
Publication date: 2016 Source:Procedia Food Science, Volume 7 Author(s): Magnus Westling, Marie-Louise Danielsson-Tham, Jana Jass, Asgeir Nilsen, Åsa Öström, Wilhelm Tham Microbiological and sensory methods were used to analyze 22 soft cheeses, of which 19 were made from raw milk, one was made from both raw and pasteurized milk and two were made from pasteurized milk. Moderate correlations (r-value 0.5–0.6 and p-value <0.01–0.05) were found between the levels of Enterobacteriaceae 37°C and the intensity of the sensory characteristics “bitter”, “metallic”, “pungent”, “manure” and “am...
Source: Procedia Food Science - August 12, 2016 Category: Food Science Source Type: research
Effect of UV-C Radiation on Shelf life of Vacuum Package Colossoma Macropomum x Piaractus Mesopotamicus Fillets
Publication date: 2016 Source:Procedia Food Science, Volume 7 Author(s): Fernanda de Oliveira Bottino, Bruna Leal Rodrigues, Joanna Damazio de Nunes Ribeiro, César Aquiles Lázaro, Carlos Adam Conte-Junior Colossoma macropomum x Piaractus mesopotamicus (CP) is a freshwater fish with greatest commercial importance in Brazil. Fillets of CP are highly perishable food and preservation technology with UV-C could improve food safety and extend shelf life. Fillet samples were submitted at UV-C (55.83mJ/cm2) and examined for mesophilic and psychrotrophic count and biogenic amines over 6 days. UV-C reduced the bacterial gro...
Source: Procedia Food Science - August 12, 2016 Category: Food Science Source Type: research
Modified Atmosphere Packaging and UV-C Radiation on Shelf Life of Rainbow Trout (Oncorhynchus Mykiss)
Publication date: 2016 Source:Procedia Food Science, Volume 7 Author(s): Bruna Leal Rodrigues, Thiago da Silveira Alvares, Guilherme Sicca Lopes Sampaio, Claudius Couto Cabral, Jasmim Valéria Arcanjo Araujo, Robson Maia Franco, Sergio Borges Mano, Carlos Adam Conte Junior Effects of modified atmosphere packaging (MAP) in combination to UV-C radiation on rainbow trout fillets were examined. The samples were submitted to two treatments: (T1) aerobic package; (T2) MAP+UV-C radiation (80% CO2/20% N2; 106.32mJ/cm2) and were analyzed daily for microbiological (mesophilic and psychrotrophic count) and chemical (biogeni...
Source: Procedia Food Science - August 12, 2016 Category: Food Science Source Type: research
Sequencing and Identification of Different Salmonella Species in Cocoa Beans Treated with Gamma Irradiation
Publication date: 2016 Source:Procedia Food Science, Volume 7 Author(s): A. Flores Granados, N. Ruiz Quiñones, F. Fantinatti Garboggini, P. Efraim, M.C. Teixeira Duarte Gamma irradiation is an effective way to eliminate the bacterial load in cocoa beans. During harvesting these are exposed to various factors of contamination. The aim of this study was to analyze the effect of gamma irradiation on the presence of Salmonella spp considered a microbiological risk in chocolate. Cocoa samples (n = 31) were treated with three doses of gamma irradiation (2, 3 and 5 kGy) besides a control sample without irradiation. The PC...
Source: Procedia Food Science - August 12, 2016 Category: Food Science Source Type: research
Growth Kinetics Parameters of Salmonella spp. in the Peel and in the Pulp of Custard Apple (Annona Squamosa)
Publication date: 2016 Source:Procedia Food Science, Volume 7 Author(s): Ana Carolina B. Rezende, Juliana Crucello, Rafael Chelala Moreira, Anderson de Souza Sant’Ana The growth kinetic parameters (maximum growth rate, μ; lag time, λ and maximum population, k) of Salmonella spp. on the peel and in the pulp custard apple at 10, 15, 20 and 30°C were determinated. Samples of peel and pulp of custard apple were inoculated with a cocktail of three strains of Salmonella spp. (S. Typhimurium, S. Enteretidis and S. Montevideo) and further stored at 10, 15, 20 and 30°C. Salmonella can survive and multiply in both, the p...
Source: Procedia Food Science - August 12, 2016 Category: Food Science Source Type: research
Proximate Composition, Calorie Content and Heavy Metals (As, Cd, Pb) of Selected Sri Lankan Traditional Rice (Oryza Sativa L.) Varieties
Publication date: 2016 Source:Procedia Food Science, Volume 6 Author(s): T.I. Kariyawasam, P.I. Godakumbura, M.A.B. Prashantha, G.A.S. Premakumara There are over 2000 Sri Lankan traditional rice varieties (STRV) known to have existed in Sri Lanka. But only about 30 varieties have been subjected to scientific research and proven to have high nutritional and medicinal properties. Therefore, uncovering the nutritional values of the rest of the STRV has become very important. Standard methods of AOAC nutritional guidelines were used to obtain the proximate composition of six STRV; Kalu heenati (KH), Pokkali (PK), G...
Source: Procedia Food Science - March 30, 2016 Category: Food Science Source Type: research
Assessment of Microbiological and Bio-chemical Quality of Fish in a Supply Chain in Negombo, Sri Lanka
This study aimed to investigate quality of fish landed in Negombo area and distributed in suburban areas in Western province of Sri Lanka. Hundred samples of large fish (Katsuwonus pelamis and Euthynnus affinis) and 60 samples of small fish (Amblygaster sirm, Pterocaesio chrysozona, Stolephorus commersoni, and Sardinella albella) were sampled from different stages of a supply chain at five and six sampling visits, respectively. All fish samples (N=160) were analysed for aerobic plate counts (APC) at 37oC, Coliforms, feacal coliforms, Escherichia coli, Salmonella spp., Listeria monocytogenes, total volatile base nitrogen (T...
Source: Procedia Food Science - March 30, 2016 Category: Food Science Source Type: research
Effects of Combine Harvesting on Head Rice Yield and Chaff Content of Long and Short Grain Paddy Harvest in Sri Lanka
Publication date: 2016 Source:Procedia Food Science, Volume 6 Author(s): U.G. Chandrajith, D.M.C.C. Gunathilake, B.D.M.P. Bandara, D.P.C. Swarnasiri Paddy harvesting is the process of collecting the mature rice crop from the field which consists of activities such as cutting, handling, threshing and cleaning. Cutting, threshing and cleaning plays an important role to reduce postharvest losses. Lower performance of traditional harvesting process, labour shortage, reduced turn-around time and use of high yielding varieties have inevitably forced farmers to shift into mechanical grain harvesting in Sri Lanka. Rice...
Source: Procedia Food Science - March 30, 2016 Category: Food Science Source Type: research
