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Comparative Study of Fresh and Frozen Broiler Neck Skin Sampled for Process Hygiene Purposes. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12136701] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
The objective of the study was to determine the effect of freezing broiler neck skin samples before their microbial analysis, compared to freshly examined samples regarding total viable count (TVC) and Enterobacteriaceae count (EC). For this, 300 neck skin samples were taken at a German commercial broiler abattoir and each neck skin sample was cut into two parts. One randomly selected part underwent microbial examination after storage at 4 °C overnight; the other part was frozen at −30 °C for eight weeks before analysis in the same laboratory. Log cfu/g values of TVC and EC were separately compared between the fresh and frozen neck skin samples. A difference up to 0.5 log values was set as acceptable, i.e., fresh and frozen samples with counts that differed by this amount were considered as not different. The differences between the grouped samples of fresh and frozen broiler neck skin regarding both TVC and EC levels were less than 0.5 log values. Thus, it can be assumed that broiler neck skin samples, both fresh and frozen for eight weeks, are suitable for microbiological examination, as the TVC and EC results showed equivalence. Therefore, freezing broiler neck skin samples can be an option to maintain viable bacteria levels in broiler neck skin samples taken for microbiological examination in process control, when freezing and later examination is necessary due to insufficient laboratory capacity for the examination of fresh neck skin samples.
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Alinovi M, Mucchetti G, Wiking L, Corredig M. Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese. Crit Rev Food Sci Nutr 2020; 61:3340-3360. [PMID: 32715725 DOI: 10.1080/10408398.2020.1798348] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
When thinking of the freezing process in dairy, products consumed in frozen state, such as ice creams come to mind. However, freezing is also considered a viable solutions for many other dairy products, due to increasing interest to reduce food waste and to create more robust supply chains. Freezing is a solution to production seasonality, or to extend the market reach for high-value products with otherwise short shelf life. This review focuses on the physical and chemical changes occurring during freezing of milk, curds and cheeses, critical to maintaining quality of the final product. However, freezing is energy consuming, and therefore the process needs to be optimized to maintain product's quality and reduce its environmental footprint. Furthermore, the processing steps leading to the freezing stage may require some changes compared to traditional, fresh products. Unwanted reactions occur at low water activity, and during modifications such as ice crystals growth and recrystallization. These events cause major physical destabilizations of the proteins due to cryoconcentration, including modification of the colloidal-soluble equilibrium. The presence of residual proteases and lipases also cause important modifications to the texture and flavor of the frozen dairy product.
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Affiliation(s)
| | | | - Lars Wiking
- Department of Food Science, Aarhus University, Skejby, Denmark.,iFood Center, Department of Food Science, Aarhus University, Skejby, Denmark
| | - Milena Corredig
- Department of Food Science, Aarhus University, Skejby, Denmark.,iFood Center, Department of Food Science, Aarhus University, Skejby, Denmark
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Balthazar CF, Santillo A, Guimarães JT, Bevilacqua A, Corbo MR, Caroprese M, Marino R, Esmerino EA, Silva MC, Raices RSL, Freitas MQ, Cruz AG, Albenzio M. Ultrasound processing of fresh and frozen semi-skimmed sheep milk and its effects on microbiological and physical-chemical quality. ULTRASONICS SONOCHEMISTRY 2019; 51:241-248. [PMID: 30377079 DOI: 10.1016/j.ultsonch.2018.10.017] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Revised: 10/06/2018] [Accepted: 10/12/2018] [Indexed: 06/08/2023]
Abstract
The objective of this study was to evaluate the effect of ultrasound treatment on the microbiological quality, protein and free amino acid profile of fresh and frozen stored semi-skimmed sheep milk. Milk was treated as fresh or frozen and stored up to one, three and six months. Output power time and pulse time were the parameters combined to design four different ultrasound (US) treatments: power 78 W and duration 6 min (US1); power 78 W and duration 8 min (US2); power 104 W and duration 4 min (US3) power 104 W and duration 6 min (US4). Pulse duration was of 4 s for each treatment. Sample US1 was discarded due to non effectiveness of US treatment, while other samples showed interesting results. Also, it was verified a frost effect on microorganisms in all samples which were frozen before treatment. No relevant change was reported on amino acid profile. The study showed promising results: the ultrasound treatment inactivated or eliminated the studied contaminant bacteria in semi-skimmed sheep milk, while maintained acceptable amount of lactic bacteria, which could be advantageous for dairy products processing.
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Affiliation(s)
- Celso F Balthazar
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Antonella Santillo
- University of Foggia (UNIFG), Department of the Science of Agriculture, Food and Environment (SAFE), Via Napoli 25, 71122 Foggia, Italy
| | - Jonas T Guimarães
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Antonio Bevilacqua
- University of Foggia (UNIFG), Department of the Science of Agriculture, Food and Environment (SAFE), Via Napoli 25, 71122 Foggia, Italy
| | - Maria Rosaria Corbo
- University of Foggia (UNIFG), Department of the Science of Agriculture, Food and Environment (SAFE), Via Napoli 25, 71122 Foggia, Italy
| | - Mariangela Caroprese
- University of Foggia (UNIFG), Department of the Science of Agriculture, Food and Environment (SAFE), Via Napoli 25, 71122 Foggia, Italy
| | - Rosaria Marino
- University of Foggia (UNIFG), Department of the Science of Agriculture, Food and Environment (SAFE), Via Napoli 25, 71122 Foggia, Italy
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Marcia Cristina Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Renata S L Raices
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Marzia Albenzio
- University of Foggia (UNIFG), Department of the Science of Agriculture, Food and Environment (SAFE), Via Napoli 25, 71122 Foggia, Italy.
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Al-Farha AAB, Khazandi M, Hemmatzadeh F, Jozani R, Tearle R, Hoare A, Petrovski K. Evaluation of three cryoprotectants used with bovine milk affected with Mycoplasma bovis in different freezing conditions. BMC Res Notes 2018; 11:216. [PMID: 29609634 PMCID: PMC5880057 DOI: 10.1186/s13104-018-3325-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Accepted: 03/24/2018] [Indexed: 11/10/2022] Open
Abstract
Objectives Currently, there is no consensus protocols regarding the combination of glycerol (GLY), gelatin or foetal bovine serum (FBS) with dimethyl sulphoxide (DMSO) as cryoprotectants for Mycoplasma bovis in bovine milk samples. This study aimed to compare different cryopreservation compounds and storage temperatures for M. bovis. Results There were significant differences in the survival of M. bovis on different media. Differences were also observed between different storage conditions. All additives improved the survival of M. bovis in comparison to control (CON). The combination of GLY and DMSO was shown to be significantly different to CON with 57.1% (95% CI = 21.43–133.34) and 19.1% (95% CI = 11.73–60.27), respectively at week 16, and its use should be encouraged as a cryoprotectant for M. bovis at − 20 and − 80 °C. GEL/DMSO showed the highest survival rate for M. bovis with 57.14% (95% CI = 21.43–133.34) at 4 °C in comparison with CON 14.29% (95% CI = 9.60–50.39). FBS/DMSO showed the highest survival rate for the short-term preservation similarly to other additives. The evaluated cryopreservative compounds would improve survivability of M. bovis in milk for both transport and long-term storage. Hence, it is recommended to use the mentioned methods for routine transportation or storage purposes for suspicious M. bovis milk samples.
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Affiliation(s)
- Abd Al-Bar Al-Farha
- School of Animal and Veterinary Sciences, The University of Adelaide, Roseworthy, Adelaide, SA, 5371, Australia. .,Mosul Technical Institute, Northern Technical University, Technical Foundation, Mosul, Iraq.
| | - Manouchehr Khazandi
- School of Animal and Veterinary Sciences, The University of Adelaide, Roseworthy, Adelaide, SA, 5371, Australia.,Australian Centre for Antimicrobial Resistance Ecology, The University of Adelaide, Roseworthy, Adelaide, SA, 5000, Australia
| | - Farhid Hemmatzadeh
- School of Animal and Veterinary Sciences, The University of Adelaide, Roseworthy, Adelaide, SA, 5371, Australia.,Australian Centre for Antimicrobial Resistance Ecology, The University of Adelaide, Roseworthy, Adelaide, SA, 5000, Australia
| | - Razi Jozani
- Department of Veterinary Clinical Sciences, University of Tabriz, Tabriz, Iran
| | - Rick Tearle
- School of Animal and Veterinary Sciences, The University of Adelaide, Roseworthy, Adelaide, SA, 5371, Australia.,Davies Centre, School of Animal and Veterinary Sciences, The University of Adelaide, Roseworthy, Adelaide, SA, 5371, Australia
| | - Andrew Hoare
- South East Vets, Mt Gambier, SA, 5290, Australia
| | - Kiro Petrovski
- School of Animal and Veterinary Sciences, The University of Adelaide, Roseworthy, Adelaide, SA, 5371, Australia.,Australian Centre for Antimicrobial Resistance Ecology, The University of Adelaide, Roseworthy, Adelaide, SA, 5000, Australia.,Davies Centre, School of Animal and Veterinary Sciences, The University of Adelaide, Roseworthy, Adelaide, SA, 5371, Australia
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Suo B, Wang X, Pan Z, Wang N, Ai Z, Yu S, Salazar JK. Inactivation and sublethal injury kinetics of Staphylococcus aureus in broth at low temperature storage. J Food Prot 2014; 77:1689-95. [PMID: 25285485 DOI: 10.4315/0362-028x.jfp-13-540] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
Low temperatures are widely used to ensure food quality and safety. However, sublethally injured Staphylococcus aureus is an important microbiological safety concern in low temperature food. The objective of this study was to develop predictive inactivation kinetic models for the inactivation and sublethal injury of S. aureus in broth at different temperatures (4 to -18°C) and time points. S. aureus was diluted in tryptic soy broth plus 0.6% (wt/vol) yeast extract (TSBYE) to obtain approximately 10(8) CFU/ml and was stored separately at 4, -3, -11, and -18°C. After specific time points within 96 days, survival of S. aureus was determined on TSBYE and TSBYE agar plus 10% NaCl for enumeration of the total viable and noninjured cell numbers, respectively. Linear, Weibull, and modified Gompertz models were applied to determine survival curve regression. The combination of low temperature and time resulted in S. aureus inactivation, although the cells were able to survive in this sublethal state. Storage temperature was the critical parameter in survival of S. aureus. The modified Weibull model successfully described a second model of noninjured S. aureus cell survival at different low temperatures, whereas only the linear model was able to fit the total viable cells. The predictive model may be used to estimate the level of S. aureus contamination in food at low storage temperatures and times, and it provides new insight into the sublethally injured survival state of S. aureus in low temperature food.
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Affiliation(s)
- Biao Suo
- College of Food Science and Technology, Henan Agricultural University, 63 Nongye Road, Zhengzhou 450002, People's Republic of China; Henan Key Laboratory Cultivation Base of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural University, 63 Nongye Road, Zhengzhou 450002, People's Republic of China
| | - Xiaojie Wang
- College of Food Science and Technology, Henan Agricultural University, 63 Nongye Road, Zhengzhou 450002, People's Republic of China
| | - Zhili Pan
- College of Food Science and Technology, Henan Agricultural University, 63 Nongye Road, Zhengzhou 450002, People's Republic of China
| | - Na Wang
- Henan Key Laboratory Cultivation Base of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural University, 63 Nongye Road, Zhengzhou 450002, People's Republic of China
| | - Zhilu Ai
- College of Food Science and Technology, Henan Agricultural University, 63 Nongye Road, Zhengzhou 450002, People's Republic of China; Henan Key Laboratory Cultivation Base of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural University, 63 Nongye Road, Zhengzhou 450002, People's Republic of China.
| | - Shuijing Yu
- Faculty of Resource and Environmental Engineering, Jiangxi University of Science and Technology, No. 86, Hongqi Avenue, Ganzhou, Jiangxi, 341000, People's Republic of China
| | - Joelle K Salazar
- U.S. Food and Drug Administration, Institute for Food Safety and Health, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
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