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Kacalova T, Jarosova A, Cwikova O, Franke G, Soumarova T. The effect of form and method of flavoring on microbiota of olive oil. Food Sci Nutr 2023; 11:7364-7372. [PMID: 37970410 PMCID: PMC10630791 DOI: 10.1002/fsn3.3664] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 07/20/2023] [Accepted: 08/24/2023] [Indexed: 11/17/2023] Open
Abstract
Flavoring olive oil is an increasing trend in olive oil processing. Growing consumer interest in flavored olive oils by natural material brings the need to evaluate the key limiting factors which is its microbiological stability. The present research compares the microbiological quality of olive oil flavored by 3 flavors (rosemary, garlic, and lemon), prepared by 3 methods to determine changes during storage. The comprehensive microbiological analyses (total number of microorganisms [TCM], anaerobic sporulates, yeasts, molds, bacteria of the family Enterobacteriaceae, bacteria of the genus Salmonella spp., Clostridium botulinum, and lactic acid bacteria) were conducted during 12 months of storage. The best results in TCM were observed in the oil flavored by fresh garlic (0.24 log CFU/mL). The highest counts of anaerobic sporulates were detected in the dried rosemary olive oil (1.10 log CFU/mL). The flavoring materials have significantly higher counts of microorganism than flavored oils (p < .05). The obtained results demonstrated that microorganisms are capable to survive in flavored olive oil and the method of flavoring can affect their growth in a selective way according to the chemical characteristics.
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Affiliation(s)
- Tereza Kacalova
- Department of Food TechnologyMendel University in BrnoBrnoCzechia
| | - Alzbeta Jarosova
- Department of Food TechnologyMendel University in BrnoBrnoCzechia
| | - Olga Cwikova
- Department of Food TechnologyMendel University in BrnoBrnoCzechia
| | - Gabriela Franke
- Department of Food TechnologyMendel University in BrnoBrnoCzechia
| | - Tereza Soumarova
- Department of Food TechnologyMendel University in BrnoBrnoCzechia
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2
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Corrêa JAF, de Melo Nazareth T, Rocha GFD, Luciano FB. Bioactive Antimicrobial Peptides from Food Proteins: Perspectives and Challenges for Controlling Foodborne Pathogens. Pathogens 2023; 12:pathogens12030477. [PMID: 36986399 PMCID: PMC10052163 DOI: 10.3390/pathogens12030477] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 02/26/2023] [Accepted: 03/16/2023] [Indexed: 03/30/2023] Open
Abstract
Bioactive peptides (BAPs) derived from food proteins have been extensively studied for their health benefits, majorly exploring their potential use as nutraceuticals and functional food components. These peptides possess a range of beneficial properties, including antihypertensive, antioxidant, immunomodulatory, and antibacterial activities, and are naturally present within dietary protein sequences. To release food-grade antimicrobial peptides (AMPs), enzymatic protein hydrolysis or microbial fermentation, such as with lactic acid bacteria (LAB), can be employed. The activity of AMPs is influenced by various structural characteristics, including the amino acid composition, three-dimensional conformation, liquid charge, putative domains, and resulting hydrophobicity. This review discusses the synthesis of BAPs and AMPs, their potential for controlling foodborne pathogens, their mechanisms of action, and the challenges and prospects faced by the food industry. BAPs can regulate gut microbiota by promoting the growth of beneficial bacteria or by directly inhibiting pathogenic microorganisms. LAB-promoted hydrolysis of dietary proteins occurs naturally in both the matrix and the gastrointestinal tract. However, several obstacles must be overcome before BAPs can replace antimicrobials in food production. These include the high manufacturing costs of current technologies, limited in vivo and matrix data, and the difficulties associated with standardization and commercial-scale production.
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Affiliation(s)
- Jessica Audrey Feijó Corrêa
- Laboratory of Agri-Food Research and Innovation, School of Medicine and Life Sciences, Pontifícia Universidade Católica do Paraná, R. Imaculada Conceição 1155, Curitiba 80215-901, Brazil
| | - Tiago de Melo Nazareth
- Laboratory of Agri-Food Research and Innovation, School of Medicine and Life Sciences, Pontifícia Universidade Católica do Paraná, R. Imaculada Conceição 1155, Curitiba 80215-901, Brazil
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Giovanna Fernandes da Rocha
- Laboratory of Agri-Food Research and Innovation, School of Medicine and Life Sciences, Pontifícia Universidade Católica do Paraná, R. Imaculada Conceição 1155, Curitiba 80215-901, Brazil
| | - Fernando Bittencourt Luciano
- Laboratory of Agri-Food Research and Innovation, School of Medicine and Life Sciences, Pontifícia Universidade Católica do Paraná, R. Imaculada Conceição 1155, Curitiba 80215-901, Brazil
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3
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Mineral and Microbiological Analysis of Spices and Aromatic Herbs. Foods 2022; 11:foods11040548. [PMID: 35206026 PMCID: PMC8871210 DOI: 10.3390/foods11040548] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 02/09/2022] [Accepted: 02/11/2022] [Indexed: 12/24/2022] Open
Abstract
Spices and aromatic herbs have always had great historical importance in human nutrition. Their use has been documented for centuries as a rich source of bioactive compounds; they have been used for their health benefits and also for flavoring or coloring food. However, despite the many health properties linked to the use of spices and aromatic herbs, these can represent biological hazards and can contain chemical substances of concern. Certainly, monitoring potential health hazards in spices and aromatic herbs includes microbiological safety and also the content of inorganic substances: both represent a key step. This research aims at monitoring the compliance of various spices and aromatic herbs from a non-European country market (namely: black cumin seeds, Iranian Tokhme Sharbati, clove buds, Shahjeera, Abbaszadeh saffron, organic fenugreek, whole black pepper, cinnamon, Abthul Ahmar (Asario), Ajwan seeds, whole coriander seeds, black sesame seeds, Sabja seeds) with the current European Union (EU) and WHO regulations, when available, regarding mineral and microbiological parameters. In particular, microbiological assays using rapid and conventional methods, and trace mineral determination by inductively coupled plasma mass spectrometry (ICP-MS) were performed. Results show the safety of the tested spices, given that the microbiological parameters were within the legal microbiological criteria set by the European Commission Regulation (EC) No. 2073/2005 and its amendment Regulation (EC) No. 1441/2007. With reference to potentially toxic Cd, Pb, As, Hg, these were within the limits set by the European Commission Regulation (EC) No. 1881/2006 and its amendments, Regulation (EU) No. 1317/2021 and Regulation (EU) No. 1323/2021, and WHO. According to EU regulations, for Pb content, 2 samples out of 16 showed values different from the set limits.
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4
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Effect of high hydrostatic pressure on Salmonella enterica subsp. enterica in Nutrient Broth and dried parsley. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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5
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YEHIA HM, AL-MASOUD AH, ELKHADRAGY MF, SONBOL H, AL-DAGAL MM. Analysis of spore-forming bacterial contaminants in herbs and spices and evaluation of their heat resistance. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.19422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | - Hana SONBOL
- Princess Nourah bint Abdulrahman University, Saudi Arabia
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6
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Jakubowska-Gawlik K, Kolanowski W, Trafialek J. Evaluating suppliers of spices, casings and packaging to a meat processing plant using food safety audits data gathered during a 13-year period. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108138] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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7
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Charoensumran P, Rauytanapanit M, Sricharoen N, Smith BL, Wongravee K, Maher S, Praneenararat T. Rapid geographical indication of peppercorn seeds using corona discharge mass spectrometry. Sci Rep 2021; 11:16089. [PMID: 34373549 PMCID: PMC8352875 DOI: 10.1038/s41598-021-95462-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Accepted: 07/27/2021] [Indexed: 11/08/2022] Open
Abstract
With increasing demands for more rapid and practical analyses, various techniques of ambient ionization mass spectrometry have gained significant interest due to the speed of analysis and abundance of information provided. Herein, an ambient ionization technique that utilizes corona discharge was applied, for the first time, to analyze and categorize whole seeds of black and white peppers from different origins. This setup requires no solvent application nor gas flow, thus resulting in a very simple and rapid analysis that can be applied directly to the sample without any prior workup or preparation. Combined with robust data pre-processing and subsequent chemometric analyses, this analytical method was capable of indicating the geographical origin of each pepper source with up to 98% accuracies in all sub-studies. The simplicity and speed of this approach open up the exciting opportunity for onsite analysis without the need for a highly trained operator. Furthermore, this methodology can be applied to a variety of spices and herbs, whose geographical indication or similar intellectual properties are economically important, hence it is capable of creating tremendous impact in the food and agricultural industries.
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Affiliation(s)
- Preeyarad Charoensumran
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Phayathai Rd., Pathumwan, Bangkok, 10330, Thailand
- The Chemical Approaches for Food Applications Research Group, Faculty of Science, Chulalongkorn University, Phayathai Rd., Pathumwan, Bangkok, 10330, Thailand
| | - Monrawat Rauytanapanit
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Phayathai Rd., Pathumwan, Bangkok, 10330, Thailand
- The Chemical Approaches for Food Applications Research Group, Faculty of Science, Chulalongkorn University, Phayathai Rd., Pathumwan, Bangkok, 10330, Thailand
| | - Nontawat Sricharoen
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Phayathai Rd., Pathumwan, Bangkok, 10330, Thailand
- Center of Excellence in Bioactive Resources for Innovative Clinical Applications, Chulalongkorn University, Bangkok, 10330, Thailand
| | - Barry L Smith
- Department of Electrical Engineering & Electronics, University of Liverpool, Brownlow Hill, Liverpool, L69 3GJ, UK
| | - Kanet Wongravee
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Phayathai Rd., Pathumwan, Bangkok, 10330, Thailand.
- Sensor Research Unit, Department of Chemistry, Faculty of Science, Chulalongkorn University, Phayathai Rd., Pathumwan, Bangkok, 10330, Thailand.
| | - Simon Maher
- Department of Electrical Engineering & Electronics, University of Liverpool, Brownlow Hill, Liverpool, L69 3GJ, UK
| | - Thanit Praneenararat
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Phayathai Rd., Pathumwan, Bangkok, 10330, Thailand.
- The Chemical Approaches for Food Applications Research Group, Faculty of Science, Chulalongkorn University, Phayathai Rd., Pathumwan, Bangkok, 10330, Thailand.
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8
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Dittrich AJ, Ludewig M, Rodewald S, Braun PG, Wiacek C. Pulsed-Light Treatment of Dried Parsley: Reduction of Artificially Inoculated Salmonella and Impact in Given Quality Parameters. J Food Prot 2021; 84:1421-1432. [PMID: 33793779 DOI: 10.4315/jfp-20-469] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Accepted: 03/27/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Dried parsley is regularly contaminated with foodborne pathogens, especially Salmonella. Application of contaminated ingredients in ready-to-eat dishes without further thermal treatment represents a considerable health risk. This study examined the suitability of pulsed light as a novel decontamination method of Salmonella in dried parsley, along with the impact on selected quality parameters (chlorophyll content, phenolic compounds, color, and odor) and product characters (temperature and water activity value). Samples were inoculated with one of three Salmonella isolates (Salmonella Cerro or one of two isolates of Salmonella Agona) at two contamination levels of 103 or 107 CFU/g and treated under various experimental factors, including distance to the light source and exposure time, resulting in fluences in the range of 1.8 to 19.9 J/cm2. At selected parameter settings (9.8 and 13.3 J/cm2), the effect of prolonged storage time (48 h) of inoculated samples before treatment on the reduction of Salmonella Cerro was examined. Samples treated at the same fluences were also stored for 35 days at 22 to 25°C. The three Salmonella isolates were significantly reduced by pulsed light (P < 0.05). Reduction factors ranged between 0.3 and 5.2 log CFU with varying sensitivities of the isolates. In general, increasing fluences (depending on exposure time and distance to the light source) resulted in increasing reductions of Salmonella. However, on closer examination, exposure time and distance to the light source had a varying influence on the reduction of the different Salmonella isolates. Decreasing reduction factors were observed by increasing the contamination level and prolonging the storage time of inoculated samples before treatment. No undesirable changes in quality parameters and sensory analysis were detectable at fluences of 9.8 and 13.3 J/cm2, indicating that pulsed light may be a suitable alternative for the decontamination of dried parsley. HIGHLIGHTS
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Affiliation(s)
- Anna J Dittrich
- Landesamt für Verbraucherschutz Sachsen-Anhalt, Fachbereich Lebensmittelsicherheit, Freiimfelder Str. 68, 06112 Halle (Saale), Germany
| | - Martina Ludewig
- Institute of Food Hygiene, Leipzig University, An den Tierkliniken 1, 04103 Leipzig, Germany.,Unit of Food Microbiology, Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Veterinaerplatz 1, 1210 Vienna, Austria
| | - Steffen Rodewald
- Institute of Pharmacy-Pharmaceutical Biology, Leipzig University, Johannisallee 21-23, 04103 Leipzig, Germany
| | - Peggy G Braun
- Institute of Food Hygiene, Leipzig University, An den Tierkliniken 1, 04103 Leipzig, Germany
| | - Claudia Wiacek
- Institute of Food Hygiene, Leipzig University, An den Tierkliniken 1, 04103 Leipzig, Germany
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9
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How can packaging, source and food safety management system affect the microbiological quality of spices and dried herbs? The case of a developing country. Int J Food Microbiol 2021; 353:109295. [PMID: 34166957 DOI: 10.1016/j.ijfoodmicro.2021.109295] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 05/04/2021] [Accepted: 06/07/2021] [Indexed: 11/21/2022]
Abstract
Spices and herbs are widely used in almost all types of food preparation and their microbial contamination may cause spoilage and pose public health risk. Thus, the aim of this study was to assess the effect of packaging, source and a food safety management system (FSMS) on the microbiological quality of spices and dried herbs in a developing country, like Lebanon. For this, a total of 96 composite samples of thirteen most commonly consumed types of spices and dried herbs were collected twice at three-month interval. Each type was purchased in 5 common brands from 4 categories: packaged in companies with FSMS, packaged in companies without FSMS, packaged imported, and unpackaged. Total aerobic mesophilic bacteria (TAMB), sulfite reducing anaerobic bacteria, C. perfringens, coliforms, E. coli, yeasts and molds were found in 89%, 43%, 18%, 15%, 1% and 54% of the samples, respectively. All samples were negative for Salmonella. One per cent, 4%, 6%, 1% and 7% of the samples had unacceptable levels of TAMB, coliforms, sulfite reducing anaerobic bacteria, E. coli, yeasts and molds, respectively. Among the four categories, imported samples had the lowest microbiological load, followed by locally packaged in companies with FSMS, then locally packaged in companies without FSMS and the highest microbiological load was for the unpackaged spices and dried herbs. This study highlighted the importance of storage conditions, good hygienic practices, process controls and FSMSs in the spices and dried herbs sector.
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10
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Mathot AG, Postollec F, Leguerinel I. Bacterial spores in spices and dried herbs: The risks for processed food. Compr Rev Food Sci Food Saf 2020; 20:840-862. [DOI: 10.1111/1541-4337.12690] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 11/15/2020] [Accepted: 11/20/2020] [Indexed: 11/26/2022]
Affiliation(s)
- Anne Gabrielle Mathot
- Université de Brest, Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne Quimper France
| | | | - Ivan Leguerinel
- Université de Brest, Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne Quimper France
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11
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Microbial assessment of medicinal herbs (Cnidii Rhizoma and Alismatis Rhizoma), effects of electron beam irradiation and detection characteristics. Food Sci Biotechnol 2020; 29:705-715. [PMID: 32419969 DOI: 10.1007/s10068-019-00701-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Revised: 09/18/2019] [Accepted: 10/15/2019] [Indexed: 10/25/2022] Open
Abstract
Medicinal herbs comprise of heavy microbial contaminations. This study aimed to assess microbial hazards including foodborne pathogens in 20 commercial medicinal herbs, Cnidii Rhizoma (C1-C10) and Alismatis Rhizoma (T1-T10) as well as to evaluate irradiation effects of E-beam on microbial load and detection chracteristics. Four samples (C5, C10, T1, T8) from both herbs with higher microbial load were selected for evaluating the irradiation effect of E-beam (up to 10 kGy) on microbial load and radiation-induced changes in detection markers by standard methods (Codex, Korean Food Code), such as direct epifluorescent filter technique/aerobic plate count (DEFT/APC), photostimulated luminescence (PSL), thermoluminescence (TL), and electron spin resonance (ESR). DEFT/APC revealed non-evidence of pre-sterilization of all samples. PSL differentiated irradiated samples (1, 5, and 10 kGy) of both herbs from non-irradiated (control: 0 kGy). Both TL and ESR methods validated PSL screening results by detecting radiation-induced markers from E-beam irradiated medicinal herbs.
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12
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Odai BT, Tano-Debrah K, Addo KK, Saalia FK, Akyeh LM. Effect of gamma radiation and storage at 4°C on the inactivation of Listeria monocytogenes, Escherichia coli and Salmonella enterica Typhimurium in Legon-18 pepper (Capsicum annuum) powder. FOOD QUALITY AND SAFETY 2019. [DOI: 10.1093/fqsafe/fyz026] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
Objectives
Spices are low moisture foods which have been known to be contaminated with various pathogens and sun-dried Legon-18 pepper powder is not left out. Due to its contamination with various pathogens, a study was conducted to determine the effects of gamma irradiation on the decontamination of Legon-18 pepper powder and on some quality parameters.
Methods
Samples were obtained from a local farmer from the Eastern Region of Ghana. Sterility tests were carried out. The samples were inoculated with known cfu/ml of Escherichia coli, Listeria monocytogenes and Salmonella enterica Typhimurium. Samples were irradiated at 1, 2, 4, and 5 kilogray (kGy). Zero kilogray served as control (unirradiated). All samples were stored at 4oC for 60 days. Enumeration of the various pathogens was done in appropriate media. Some quality parameters were determined after irradiating unsterile samples at 5 kGy and 0 kGy served as control. Capsaicinoids and carotenoids were quantified using a high performance liquid chromatography. The samples were stored at 4oC for 8 weeks.
Results
A dose-dependent effect on the inactivation of the pathogens was observed (P < 0.05). Storage time affected the inactivation of the pathogens as well (P < 0.05). Complete inactivation of the pathogens was observed at 5 kGy at day 0. Capsaicin, dihydrocapsaicin and total capsaicinoid content of the samples irradiated at 5 kGy increased at 23.64%, 14.7 % and 20.95% respectively as compared with the contents of the unirradiated samples. A gamma irradiation dose of 5 kGy caused losses of 8.11%, 8.67% and 26.54% in capsanthin, beta carotene and beta cryptoxanthin respectively. Quality parameters measured reduced with storage (P < 0.05).
Conclusions
Gamma irradiation inactivated pathogens at 5 kGy. Lower doses used during the study could inactivate the pathogens but with time. All quality parameters and carotenoids quantified were affected by gamma irradiation and storage period (P < 0.05).
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Affiliation(s)
- Bernard Tawiah Odai
- Department of Nutrition and Food Science, University of Ghana, Legon, Accra
- Radiation Technology Centre, Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission, Kwabenya, Accra
| | - Kwaku Tano-Debrah
- Department of Nutrition and Food Science, University of Ghana, Legon, Accra
| | - Kennedy Kwasi Addo
- Noguchi Memorial Institute for Medical Research, University of Ghana, Legon, Accra
| | - Firibu K Saalia
- Department of Nutrition and Food Science, University of Ghana, Legon, Accra
| | - Lorenzo Moses Akyeh
- Noguchi Memorial Institute for Medical Research, University of Ghana, Legon, Accra
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13
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Baek ME, Jo Y, Chung N, Choi M, Kim JO, Won J, Lee SH, Kwon JH. Effect of E-Beam Irradiation on Microbial Load, Stability of Active Components, and Anti-Inflammatory Activity of Cnidii Rhizoma and Alismatis Rhizoma. J Med Food 2019; 22:1067-1077. [PMID: 31403348 DOI: 10.1089/jmf.2019.4429] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
To reduce microbial loads in medicinal herbs, Cnidii Rhizoma and Alismatis Rhizoma were subjected to electron-beam (e-beam) irradiation at doses (≤10 kGy) as permitted by the Korean Food Code. The effects of e-beam irradiation on the microbial load, stability of the active components, and anti-inflammatory activity of medicinal herbs were determined. We observed that the total aerobic bacteria (TAB; 4.0-7.0 log CFU/g), yeasts and molds (Y&M; 3.3-6.8 log CFU/g), and coliform counts (CC; 3.2-3.8 log CFU/g) in both herb samples were effectively reduced in a dose-dependent manner, resulting in acceptable levels of <3.0 log CFU/g in TAB and Y&M and negative in CC at 10 kGy irradiation. The concentration of the active components (0.87-4.22 mg/g) of Cnidii Rhizoma, including z-ligustilide, chlorogenic acid, senkyunolide A, and ferulic acid, in order of prevalence and those (0.86-2.76 mg/g) of Alismatis Rhizoma, including Alisol B acetate and Alisol B, were not changed at irradiation doses of ≤10 kGy. The extracts of e-beam irradiated Cnidii Rhizoma and Alismatis Rhizoma showed a reduced production of inflammation-related factors, such as nitric oxide, prostaglandin E2, interleukin (IL)-1β, and IL-6, in a concentration-dependent manner, which was induced by lipopolysaccharide in RAW 264.7 cell. However, there was no significant difference observed at e-beam irradiation doses of 0, 1, 5, and 10 kGy. Thus, we confirm that e-beam irradiation up to 10 kGy was effective for the control of microbial load in Cnidii Rhizoma and Alismatis Rhizoma without causing considerable changes in their major active components and anti-inflammatory activity. The results show the potential of e-beam application for sanitization of medicinal herbs.
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Affiliation(s)
- Mi-Eun Baek
- School of Food Science and Biotechnology, Kyungpook National University, Daegu, Korea.,Quality Certification Center, National Development Institute of Korean Medicine, Daegu, Korea
| | - Yunhee Jo
- School of Food Science and Biotechnology, Kyungpook National University, Daegu, Korea
| | - Namhyeok Chung
- School of Food Science and Biotechnology, Kyungpook National University, Daegu, Korea
| | - Minji Choi
- School of Food Science and Biotechnology, Kyungpook National University, Daegu, Korea
| | - Jung-Ok Kim
- Quality Certification Center, National Development Institute of Korean Medicine, Daegu, Korea
| | - Jaehee Won
- Quality Certification Center, National Development Institute of Korean Medicine, Daegu, Korea
| | - Sang-Han Lee
- School of Food Science and Biotechnology, Kyungpook National University, Daegu, Korea
| | - Joong-Ho Kwon
- School of Food Science and Biotechnology, Kyungpook National University, Daegu, Korea
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14
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Berthold-Pluta A, Pluta A, Garbowska M, Stefańska I. Prevalence and toxicity characterization of Bacillus cereus in food products from Poland. Foods 2019; 8:E269. [PMID: 31331094 PMCID: PMC6678163 DOI: 10.3390/foods8070269] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2019] [Revised: 07/10/2019] [Accepted: 07/18/2019] [Indexed: 12/14/2022] Open
Abstract
The prevalence of Bacillus cereus in a total of 585 samples of food products (herbs and spices, breakfast cereals, pasta, rice, infant formulas, pasteurized milk, fresh acid and acid/rennet cheeses, mold cheeses and ripening rennet cheeses) marketed in Poland was investigated. The potential of 1022 selected isolates of B. cereus to hydrolyze casein, starch and tributyrin, to ferment lactose, to grow at 7 C/10 days, to produce Nhe and Hbl toxin and to possess the ces gene was verified. B. cereus was found in 38.8% of the analyzed samples, reaching levels from 0.3 to 3.8 log CFU g-1 or mL-1. From the 1022 isolates, 48.8%, 36.0%, 98.9%, 80.0% and 25.0% were capable of fermenting lactose, producing amylase, protease, lipase and growing at 7 C/10 days, respectively, indicating spoilage potentiality. The occurrence of toxigenic B. cereus strains in all tested market products, both of plant (55.8% Hbl(+), 70.7% Nhe(+) and 1.7% ces(+) isolates) and animal origin (84.9% Hbl(+), 82.7% Nhe(+) and 0.9% ces(+) isolates) indicates the possible risk of foodborne infections/intoxications that occur as a result of the possibility of the development of B. cereus in favorable conditions and consumption of these products.
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Affiliation(s)
- Anna Berthold-Pluta
- Division of Milk Biotechnology, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159C St, 02-787 Warsaw, Poland.
| | - Antoni Pluta
- Division of Milk Biotechnology, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159C St, 02-787 Warsaw, Poland
| | - Monika Garbowska
- Division of Milk Biotechnology, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159C St, 02-787 Warsaw, Poland
| | - Ilona Stefańska
- Department of Preclinical Sciences, Faculty of Veterinary Medicine, Warsaw University of Life Sciences-SGGW, Ciszewskiego 8 St, 02-787 Warsaw, Poland
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15
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Altay K, Dirim SN, Hayaloglu AA. The effect of gamma irradiation on microbial load of purple basil (
Ocimum bacilicum
L.) leaves dried in different methods. J Food Saf 2018. [DOI: 10.1111/jfs.12610] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Kadriye Altay
- Faculty of Engineering, Food Engineering DepartmentEge University Bornova‐Izmir Turkey
- Faculty of Engineering, Food Engineering DepartmentInonu University Malatya Turkey
| | - Safiye Nur Dirim
- Faculty of Engineering, Food Engineering DepartmentEge University Bornova‐Izmir Turkey
| | - Ali Adnan Hayaloglu
- Faculty of Engineering, Food Engineering DepartmentInonu University Malatya Turkey
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Wigmann ÉF, Jahn RC, Scherer CD, Saccomori F, Alcano-González MDJ, Copetti MV. Detection and identification of Penicillium spp. in a frozen chicken nuggets production facility. Food Microbiol 2018; 70:42-48. [DOI: 10.1016/j.fm.2017.09.002] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2017] [Revised: 07/05/2017] [Accepted: 09/04/2017] [Indexed: 10/18/2022]
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17
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Fogele B, Granta R, Valciņa O, Bērziņš A. Occurrence and diversity of Bacillus cereus and moulds in spices and herbs. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.05.038] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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18
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Feng G, Hew A, Manoharan R, Subramanian S. Impact of Mannanase-Producing Bacillus spp. on the Accuracy of the 3M Petrifilm Aerobic Count Method. J Food Prot 2017; 80:1117-1122. [PMID: 28574306 DOI: 10.4315/0362-028x.jfp-16-473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Consistent deviations of the 3M Petrifilm aerobic counts (AC) from the standard pour plate aerobic plate count (APC) were observed with dehydrated onion and garlic products. A large study was designed to determine the relationship of these two methods and the root cause for the deviations. A total of 3,800 dehydrated onion and garlic samples were analyzed by both the Petrifilm AC and the standard pour plate APC method. Large spreader-like liquefied areas were observed on numerous Petrifilm plates. These liquefied areas made enumeration inaccurate. "Liquefier" microorganisms from Petrifilm plates were isolated and identified to species level by 16S rRNA and gyrB gene sequencing. Enzyme diffusion assay was performed to determine potential enzymatic degradation of guar gum, the gelling agent used in Petrifilm plates. The results indicated that the correlation between Petrifilm AC and standard APC is relatively low. Paired t test results suggested that the Petrifilm AC method produced significantly different results compared with standard APC. The discrepancies were attributable at least partly to a liquefier organism that hydrolyzed guar gum, leading to liquefaction. Liquefaction of Petrifilm plates seems to have two effects on accuracy: (i) liquefied areas may allow motile organisms to move and multiply in the liquefied area during the incubation period, yielding more than one colony from one cell and, as a result, leading to overestimation of the microbial load and (ii) the blurred areas obscure other colonies, leading to potential underestimation. The liquefier organism was identified as Bacillus amyloliquefaciens , a potent mannanase producer and heat-resistant spore former. Enzyme diffusion assay confirmed that mannanase contained in the cell-free supernatant of B. amyloliquefaciens can hydrolyze the 1,4-β-mannopyranosyl bond, the backbone of guar gum. This is the first report of the role of B. amyloliquefaciens in the liquefaction of Petrifilm plates and its negative impact on accuracy.
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Affiliation(s)
- Guoping Feng
- Olam Spices and Vegetable Ingredients, Innovation and Quality, 205 East River Park Place, Suite 310, Fresno, California 93720, USA
| | - Amanda Hew
- Olam Spices and Vegetable Ingredients, Innovation and Quality, 205 East River Park Place, Suite 310, Fresno, California 93720, USA
| | - Ramesh Manoharan
- Olam Spices and Vegetable Ingredients, Innovation and Quality, 205 East River Park Place, Suite 310, Fresno, California 93720, USA
| | - Siva Subramanian
- Olam Spices and Vegetable Ingredients, Innovation and Quality, 205 East River Park Place, Suite 310, Fresno, California 93720, USA
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Cabicarová T, Kaclíková E, Mader A, Minarovičová J, Koreňová J, Kuchta T. Improvement of the Detection Sensitivity for Staphylococcus aureus in Spices and Herbs. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0379-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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20
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Microbiological quality of selected spices and herbs including the presence of Cronobacter spp. Food Microbiol 2015; 49:1-5. [DOI: 10.1016/j.fm.2015.01.004] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2014] [Revised: 01/12/2015] [Accepted: 01/19/2015] [Indexed: 11/19/2022]
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21
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Espinosa MC, López G, Díaz P, Linares MB, Garrido MD. Development of a convenience and safety chilled sous vide fish dish: Diversification of aquacultural products. FOOD SCI TECHNOL INT 2015; 22:185-95. [DOI: 10.1177/1082013215582275] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2014] [Accepted: 03/25/2015] [Indexed: 11/16/2022]
Abstract
The dynamic expansion of the ready-to-eat seabream sector in its adaptation to new lifestyles has led to the search for new presentation formats in seabream ( Sparus aurata). Green sauce (olive oil, wine vinegar, garlic, fresh parsley, black pepper, basil and salt) and 60 ℃ of cooking temperature were chosen by the panellists for the sous vide cooking process. Seabream fillet and sauce were packaged in polypropylene trays, cooked, chilled and stored at 2 ℃. Microbiological (total viable counts, Enterobacteriaceae, lactic acid bacteria, anaerobic psychrotrophic, moulds and yeasts, Salmonella and Listeria monocytogenes), chemical (pH and TBARs) and sensory parameters were determined at 0, 7, 17, 34, 48 and 62 days. In the conditions used, the microbiological counts remained stable, and Salmonella and Listeria monocytogenes were absent. The acidic sauce had a positive effect on the pH of the product, and low TBARs were obtained throughout storage. The processing conditions used in the present study allowed a chilled ready-to-eat seabream product of consistently high quality up to 62 days of storage to be obtained, representing an expansion of the products offered by the aquacultural industry.
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Affiliation(s)
- MC Espinosa
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Murcia, Spain
| | - G López
- Consejería de Sanidad, Región de Murcia, Ronda de Levante, Murcia, Spain
| | - P Díaz
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Murcia, Spain
| | - MB Linares
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Murcia, Spain
| | - MD Garrido
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Murcia, Spain
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22
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Gamma-irradiation induced changes in microbiological status, phenolic profile and antioxidant activity of peanut skin. J Funct Foods 2015. [DOI: 10.1016/j.jff.2014.10.034] [Citation(s) in RCA: 82] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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23
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Jeong MS, Akram K, Ahn JJ, Kwon JH. Applicability of Irradiation Detection Techniques and Quality Characterization of Cinnamon Powders Available in the Korean Market. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.790051] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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24
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Tančinová D, Mokrý M, Barboráková Z, Mašková Z. Mycobiota of spices and aromatic herbs. POTRAVINARSTVO 2014. [DOI: 10.5219/375] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A total of 67 samples of spices and herbs were tested for mould contamination. From 50.7% of samples, moulds were not isolated. The most dominant genera were Aspergillus and Penicillium. Potential producers of mycotoxins Aspergillus spp. and Penicillium spp. were tested for the ability to produce some mycotoxins. Isolates of potentially toxinogenic species were found to produce various mycotoxins, namely alfatoxin B1 (Aspergillus flavus), cyclopiazonic acid (Aspergillus flavus), sterigmatocystin (Emericella nidulans), roquefortine C (Penicillium allii, P. chrysogenum, P. crustosum, P. expansum), penitrem A (P. crustosum) and patulin (P. expansum). Some of the tested isolates produce two mycotoxins: A. flavus (aflatoxin B1 and cyclopiazonic acid), P. crustosum (roquefortine C and patulin) and P. expansum (roquefortine C and patulin). None of the tested isolates of Aspergillus section Nigri screened, appeared to produce ochratoxin A. Totally 11 samples were analysed for the presence of aflatoxins and ochratoxin A. Aflatoxin B1 was found in 5 (45.5%) out of 11 samples analysed with levels ranging from 0.14 to 2.9 µg.kg-1. In one sample we detected aflatoxin G1. Ochratoxin A was found in 3 samples (27.3%), with levels ranging from 2.2 to 5.19 µg.kg-1. No sample was contaminated by aflatoxins or ochratoxin A above the maximum admitted threshold established by the European legislation.
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Zin NM, Chit YM, Abu Bakar NF. Commercial herbal slimming products: concern for the presence of heavy metals and bacteria. Pak J Biol Sci 2014; 17:356-63. [PMID: 24897789 DOI: 10.3923/pjbs.2014.356.363] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The increment of rate in obesity, the phenomenon of fat phobia as well as the increased use of herbal medicine had lead to the emergence of herbal slimming products. However, numerous bacteria and heavy metal contaminations are often found in herbal products due to irregular handling practices. Ten different brands of products (labeled as A-J) were investigated. Seven heavy metals content such as As, Cd, Pb, Co, Cr, Cu and Zn were analyzed using Inductively Coupled Plasma-Mass Spectrometry (ICP-MS) and bacterial presence was determined by counting the total aerobic count. The identification of isolates was carried out by macroscopic and microscopic observation, biochemical tests and confirmation using commercial kits of Microgen GN-ID A+B and API 20 E. The heavy metal contents in the samples were below the limit of the standard limitation by WHO and Health Canada. However, sample A contained the highest total daily intake of heavy metals. Total aerobic count was highest in sample H followed by G, A, B, C, F, D, E, I and J in which G and H exceeded the standard total aerobic count (10(5) CFU g(-1)) as given by WHO. A total of nine isolates of Bacillus spp. and ten gram-negative bacteria were isolated in which Bacillus cereus and Pseudomonas aeruginosa were found in samples C and F, respectively. Considering the fact that the herbal sliming products contained low concentration of heavy metals and bacteria count, it should be consumed with caution.
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Chabbouh M, Sahli A, Bellagha S. Does the spicing step affect the quality and drying behaviour of traditional kaddid, a Tunisian cured meat? JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:3634-41. [PMID: 23893302 DOI: 10.1002/jsfa.6319] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/18/2013] [Revised: 07/10/2013] [Accepted: 07/24/2013] [Indexed: 05/06/2023]
Abstract
BACKGROUND The effects of spicing on the physicochemical and microbial characteristics and drying behaviour of kaddid, a Tunisian dry-cured meat, were studied. In addition, the quality characteristics of traditional sun-dried kaddid and processed convective-dried kaddid were compared. RESULTS Spicing had no significant effect on the pH and water activity of brined beef meat at 21% (w/w), but it reduced the product water and salt contents. Effects of spicing on brined meat microbial flora were the appearance of sulfito-reducer bacteria, an increase in total mesophilic aerobic flora (+15%) and staphylococci (+26%) and a decrease in faecal coliforms (-23%). The salted beef meat sorption behaviour was affected by spicing. Besides, spicing increased the kaddid drying rate, allowing a significant decrease in the drying process time (-33%). Traditional and processed kaddid presented comparable microbial characteristics. Both drying methods led to a reduction in the number of total mesophilic aerobic flora in unspiced and spiced kaddid and of faecal coliforms in spiced kaddid. CONCLUSION The study showed that spicing, as a step in kaddid meat processing to enhance the final product flavour, caused changes in the salted meat physicochemical and microbial characteristics and accelerated the drying rate. Convective drying at 30 °C is recommended to produce kaddid having the same characteristics as the traditional product.
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Affiliation(s)
- Meriem Chabbouh
- Institut National Agronomique de Tunis, University of Carthage, 43 Av. Charles Nicolle, 1082, Tunis, Tunisia; Laboratoire d'Economie, Sciences et Technologies Alimentaires, Institut National Agronomique de Tunis (INAT)
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Kłębukowska L, Zadernowska A, Chajęcka-Wierzchowska W. Microbiological contamination of dried and lyophilized garlic as a potential source of food spoilage. Journal of Food Science and Technology 2013; 52:1802-7. [PMID: 25745260 DOI: 10.1007/s13197-013-1169-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/16/2013] [Accepted: 09/13/2013] [Indexed: 11/29/2022]
Abstract
Garlic is valued more for its flavoring and used in a wide variety of foods. In food technology, fresh garlic is not used, but instead its processed forms, most often dried and lyophilized, are utilized. The quality and safety of the final product largely depends on their microbiological quality. This research has provided information about effect of garlic fixation methods and provided information about effect of microbiological contamination of garlic used as a spice for quality of garlic mayonnaise sauce. The authors decided to undertake studies following a report from one of the manufacturers of garlic sauces on product defects which originated in dried garlic used in the production process. Samples of garlic (n = 26) were examinated using standard cultural methods (counts of fungi, lactic acid bacteria-LAB, spore-producing Bacillus sp. and the presence of anaerobic saccharolytic and proteolytic clostridia), automated system TEMPO (total viable count, Enterobacteriaceae), immunoenzymatic method using VIDAS tests (occurrence of Salmonella sp. and Listeria monocytogenes). The number of total viable count was ranged from 3.51 to 6.85 log CFU/g. Enterobacteriaceae were detected only in one sample. Comparably low values were recorded for fungi (1.30 to 3.47 log CFU/g). The number of LAB was ranged from 2.34 to 5.49 log CFU/g. Clostridium sp. were detected in 22 samples. Salmonella sp. and Listeria monocytogenes were not detected. It was found that garlic, regardless of th preservation procedure, might be a source of contamination of garlic mayonnaise sauce especially with lactic acid bacteria and Clostridium sp. spores.
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Affiliation(s)
- Lucyna Kłębukowska
- Department of Industrial and Food Microbiology, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-726 Olsztyn, Poland
| | - Anna Zadernowska
- Department of Industrial and Food Microbiology, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-726 Olsztyn, Poland
| | - Wioleta Chajęcka-Wierzchowska
- Department of Industrial and Food Microbiology, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-726 Olsztyn, Poland
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Tiburski JH, Rosenthal A, Guyot S, Perrier-Cornet JM, Gervais P. Water Distribution in Bacterial Spores: A Key Factor in Heat Resistance. FOOD BIOPHYS 2013. [DOI: 10.1007/s11483-013-9312-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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29
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Mitchell M, Brutnon NP, Fitzgerald RJ, Wilkinson MG. The Use of Herbs, Spices, and Whey Proteins as Natural Flavor Enhancers and Their Effect on the Sensory Acceptability of Reduced-Salt Chilled Ready-Meals. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2013. [DOI: 10.1080/15428052.2013.769869] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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30
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André S, Zuber F, Remize F. Thermophilic spore-forming bacteria isolated from spoiled canned food and their heat resistance. Results of a French ten-year survey. Int J Food Microbiol 2013; 165:134-43. [DOI: 10.1016/j.ijfoodmicro.2013.04.019] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2012] [Revised: 04/19/2013] [Accepted: 04/22/2013] [Indexed: 11/25/2022]
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31
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Koohy-Kamaly-Dehkordy P, Nikoopour H, Siavoshi F, Koushki M, Abadi A. Microbiological quality of retail spices in Tehran, Iran. J Food Prot 2013; 76:843-8. [PMID: 23643126 DOI: 10.4315/0362-028x.jfp-12-180] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The microbiological quality of 351 samples of nine types of spices including black pepper, caraway, cinnamon, cow parsnip, curry powder, garlic powder, red pepper, sumac, and turmeric, collected from retail shops in Tehran during 2007, was determined. The numbers of aerobic mesophilic bacteria, Escherichia coli, and molds exceeded Iran's National Standard limits, at 63.2% (>5 × 10(5) CFU/g), 23.4% (>0.3 MPN/g), and 21.9% (>5 × 10(3) CFU/g) of the studied samples, respectively. Coliform contamination was more than 10(3) MPN/g in 24.8% of samples. High contamination of retail spices is considered an indication of environmental or fecal contamination due to unhygienic practices in their production. Use of spices with high microbial content could increase the chance of food spoilage and transmission of foodborne pathogens. Accordingly, application of food safety measurements to reduce microbial counts in spices is strongly recommended.
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Affiliation(s)
- Paliz Koohy-Kamaly-Dehkordy
- Department of Food Technology, Research National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P.O. Box, 19395-4741, Tehran, Iran
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32
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De La Vega-Miranda B, Santiesteban-López N, López-Malo A, Sosa-Morales M. Inactivation of Salmonella Typhimurium in fresh vegetables using water-assisted microwave heating. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.01.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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