Mesophilic Aerobic Microorganisms Research Articles

Microbiological quality and safety of non‐treated fresh and squeezed juices from supermarkets in Lleida, Spain

SummaryThe growing consumption of untreated juices has increased the outbreaks related to Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes. Although these pathogens are not in favourable conditions in fruit juices, cases of survival in acidic environments have been reported in fruit and vegetable juices. Thus, this study has evaluated the microbiological quality (total aerobic mesophilic microorganisms (TAM), moulds and yeasts, total coliforms (TC) and E. coli populations) and investigated the occurrence of foodborne pathogens (Salmonella spp. and L. monocytogenes) in 100 fresh (blended) and self‐service (monovarietal) untreated juices. Concerning the obtained results, pH was higher for fresh juices than for self‐service juices. The results showed great variability in TAM, moulds and yeasts and TC populations. For TAM, the results ranged from 1.7 to 7.4 log cfu mL−1. Values for moulds and yeasts, ranged from below detection limit (<10 cfu mL−1) to 5.9 log cfu mL−1. And for TC, results went from below detection limit (<1 cfu mL−1) to 4.4 log cfu mL−1. However, significant differences were only observed between the two types of samples in TC, being higher in fresh juices than in self‐service juices. For E. coli enumeration, all the samples were below the detection limit (1 cfu mL−1). Finally, no Salmonella spp. or L. monocytogenes were detected in 25 mL of sample. All analysed samples complied the requirements from European regulation.

Assessment of the risk of contamination of enteral nutrition bottles based on the simulation of home use conditions and hygiene procedures.

Home-prepared enteral formulations are supplied to patients through enteral nutrition bottles, via a gravity bag or other container, which may be inadequately sanitized and reused more times than recommended by the manufacturer. Such procedures increase the risk of contamination and can compromise the patient's clinical outcome. In light of this, the present study aimed to assess the risk of contamination of enteral nutrition bottles by simulating home use conditions and hygiene procedures. A simulation of bottle usage was conducted across the three categories of enteral nutrition (homemade enteral preparations, blended enteral preparations, and commercial enteral formulas) for 3 days, using three hygiene procedures reported by caregivers: use of detergent (DET); use of detergent and boiling water (DET+BW); and use of detergent and bleach (DET+BL). The microbiological contamination was determined by the analysis of aerobic mesophilic microorganisms. The bottles that were used for 3 days, regardless of the enteral nutrition category, were within the acceptable limit for aerobic mesophilic microorganisms (between <4 and 8.0 colony-forming units [CFU]/cm2 ) when sanitized using the DET+BW and DET+BL procedures. The enteral nutrition bottles, when cleaned using the DET procedure during the 3 days of usage, showed low microbial contamination (between <4 and 3.0 CFU/cm2 ) in blended preparation and commercial formula only. Thus, regardless of the enteral nutrition category, we found that the bottles can be used for 3 days, as long as the DET+BW or DET+BL hygiene procedure is applied and safe food handling measures are adopted.

Inhibition of Salmonella enteritidis in homemade mayonnaise using oregano essential oil (Origanum vulgare)

The potential of oregano essential oil (OEO) as a natural antimicrobial agent to mitigate Salmonella spp. contamination in homemade mayonnaise made from raw eggs should be explored. This study aimed to assess the viability of Salmonella Enteritidis in homemade mayonnaise supplemented with OEO while also examining key quality parameters, including pH, titratable acidity, and the count of mesophilic aerobic microorganisms. In vitro experiments determined the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of OEO against two strains of Salmonella Enteritidis and one of Salmonella Typhimurium. Subsequently, homemade mayonnaise, intentionally contaminated with a Salmonella Enteritidis strain, was prepared, and OEO was added at concentrations of 0.5% and 1.0%. Bacterial plate counts for Salmonella spp. and mesophilic microorganisms, as well as acidity levels, were assessed at 0, 4, 8, and 24 hours of incubation at 30°C. The results indicated the in vitro efficacy of OEO, with an MIC of 0.5% and an MBC of 0.0625% against all strains. However, in homemade mayonnaise, Salmonella counts averaged 6.0 log CFU/g over the 24 hours at 30°C. Mesophilic microorganism counts also averaged 6.0 log CFU/g over 24 hours, similar to those of Salmonella. The pH values ranged from 4.5 to 5.1, and acidity levels remained between 0.31% and 0.39% throughout the 24 hours. In conclusion, oregano essential oil exhibited a bacteriostatic effect, effectively limiting the growth of Salmonella Enteritidis in homemade mayonnaise at the evaluated concentrations and time intervals.

Infl uence of feeding carbohydrate feed additives on the productivity of cows and the quality of milk

Many studies have proven that the genetic potential of animals is realized with proper feeding and this cannot be achieved without the use of biologically active feed additives. The purpose of the research was to use the additives Living Protein and Tanrem Sh with hepatoprotective properties in the rations of lactating cows in the fi rst 100 days of lactation. The scientifi c and farm experiment was carried out at the breeding farm of Razliv LLC in the Kurgan region on 30 mature lactating cows of Black-and-White breed. The experiment was carried out in 2022–2023. New generation additives Living Protein and Tanrem Sh combining nutritional and hepatoprotective properties help increase milk production in the fi rst 100 days of lactation. Feeding the additives to lactating cows at 500 g/head/day contributed to an increase in milk production in the experimental groups compared to the control group. Thus, in the fi rst 100 days of lactation the milk yield of natural fat milk in cows of the 1st experimental group exceeded that of their herdmates in the control group by 310,0 kg or 11,75 % and the milk yield of cows of the 2nd experimental group was higher than the control group by 342,5 kg or 12,98 %. In terms of 4 % milk, the milk yield of cows in the experimental groups receiving the test additives was higher by 375,2 kg and 428,0 kg, which exceeded the milk yield of cows in the control group by 14,38 and 16,40 %, respectively. The inclusion of feed additives in the ration also had a positive eff ect on the fat and protein content in the milk of cows in the experimental groups. Thus, in the 1st experimental group the advantage in the mass fraction of fat compared to the control group was 0,16 abs.%, and protein 0,04 abs.%, and in the 2nd experimental group the superiority was 0,21 and 0,08 abs.%, respectively. Milk indicators for the content of somatic cells and Quantity of Mesophilic Aerobic and Facultative Anaerobic Microorganisms have improved.

Влияние растительных добавок на микробиологические показатели молочных йогуртов

Increasing the survival time and count of viable lactic acid bacteria during storage is an important factor in the probiotic industry. Vegetable powders combined with Lactobacillus bulgaricus and Streptococcus thermophilus can inhibit the growth and reproduction of harmful bacteria in yogurt. This research featured the survival rate of lactic acid bacteria and the microbiological safety of dairy yoghurts fortified with vegetable powders. The research objective was to establish the effect of the additive on the total lactic acid bacterial count in yogurts in order to compare the microbiological indicators with the standards for fortified yogurts. The yoghurts were made by tank method at the municipal dairy plant in Yurga, Kemerovo region. A thermophilic YoFlex culture with Lactobacillus bulgaricus and Streptococcus thermophilus entered the product at the fermentation stage together with dry tomato, fenugreek, and basil powders. The quality tests were conducted at the production laboratory in line with GOST State Standard 31981-2013. All the measurements were done in triplicates, with a significance level of 95 % (p &lt; 0.05). The combined effect of the lactic acid bacteria and the vegetable powders inhibited the growth of E. coli bacteria. The biggest count of viable lactic acid bacteria belonged to the samples fortified with tomato and basil powder. On storage day 1, this sample showed a 62 % higher quantity of mesophilic aerobic and facultative anaerobic microorganisms. Fenugreek and basil leaf powders also increased the viability of yogurt starter cultures compared to the control sample. The number of viable probiotic cells decreased on storage day 8 at 4 ± 2 °C, the recommended shelf life for the new fortified yogurt being 5 days.

Effect of lactic acid bacteria ferment cultures on pork freshness

During the primary pork processing at the stage of cooling half-carcasses, their mass is lost, leading to economic losses. One promising way to solve this problem is to wash halfcarcasses with chilled water. This requires decontaminating meat with microflora, which causes its spoilage. The purpose of the study is to determine the effectiveness of the final treatment of pork half-carcasses with ferment cultures of SafePro® B-SF-443 (Leuconostoc carnosum) and SafePro® B-2 (Lactobacillus sakei) strains for their bioconservation and preservation of freshness. The paper uses organoleptic, chemical, and microbiological research methods. It was established that cooling half-carcasses of pork in the refrigerator using cold water washing contributes to the appearance of signs of meat spoilage in terms of microbial contamination and pH value already on the 4th day of storage. Surface treatment of half-carcasses with suspensions of lactic acid microorganisms of SafePro® B-SF-43 (Leuconostoc carnosum) and SafePro® B-2 (Lactobacillus sakei) strains at a dose of 107 /cm2 provides proper organoleptic parameters and the pH value of pork up to 7 days of storage, which correspond to high-quality meat. Both ferment cultures of lactic acid microorganisms reduce microbial contamination of meat due to the number of mesophilic aerobic and facultative anaerobic microorganisms in paired carcasses by 1.25 and 0.65 lg CFU/cm2 and increase the number of lactic acid microorganisms by 3.47 and 3.43 lg CFU/cm2 accordingly, this allows extending the shelf life of meat in the chilled form to at least 7 days. The most suitable culture for the final processing of half-carcasses of pork, which are cooled in the refrigerator in combination with washing with chilled water, is the SafePro® B-2 (Lactobacillus sakei) strain. The results obtained are promising for improving the technology of primary pork processing at the cooling stage using ferment cultures of lactic acid microorganisms as natural preservatives, which will increase the shelf life of meat, considering its quality and safety

Design of prebiotic cheese spreads enriched with biologically active compounds

The development of functional foods providing health benefits above the basic nutritional needs is of growing interest to the food industry. This research aimed to: design fresh prebiotic cheese spreads enriched with agave inulin (AI), thyme (Thymus callieri Borbás ex Velen.) and hawthorn fruit (Crataegus monogyna Jacq.) as plant sources of biologically active compounds; observe the physicochemical and microbiological changes in the cheese during storage at 4°C for 35 days; evaluate the sensory characteristics of the new functional products. Therefore, five experimental groups of fresh cheese spreads were prepared – a control; 1% AI + 0.2% thyme; 2% AI + 0.2% thyme; 1% AI + 0.4% hawthorn fruit and 2% AI + 0.4% hawthorn fruit. During the storage, pH in all experimental groups gradually decreased (reaching values between 4.17 and 4.25 on the 35th day), which corresponded to the increasing titratable acidity (reaching values from 146.30°T to 152.51°T on the 35th day). The application of thyme and hawthorn fruit did not reduce the total plate count (mesophilic aerobic and facultative anaerobic microorganisms) and yeasts; however, during the storage period the addition of agave inulin stimulated the growth of lactic acid bacteria in the treated samples compared to the control.

Nectarine powder of Bulgarian origin: Physicochemical composition, antioxidant activity, microbiological and sorption characteristics

One way to improve the quality of food products is by conducting more thorough research on regional foods. This approach has several benefits, such as promoting human health, supporting the local economy, and preserving cultural food traditions. In this regard, our study investigated the potential of nectarine powder as a regional fruit product that could be developed into a global innovation. The present study examined: the physicochemical composition, antioxidant activity, microbiological load, and adsorption and desorption characteristics of the nectarine powder. The fruit powder was acquired through the use of a heat pump dryer, where drying took place at 42 °C for a duration of 8 h until achieving a moisture content ranging from 13.5 % to 14.5 %. The approximate physicochemical values are as follows: proteins, total carbohydrates, crude fiber, ash content and total lipids. Microbiological parameters, namely the total count of mesophilic aerobic and facultative anaerobic microorganisms, yeasts and molds, Escherichia coli, Salmonella spp., coagulase-positive staphylococci, and coliforms were checked and found to be within the acceptable limits as stipulated by the relevant state standards. Antioxidant activity was demonstrated through the utilization of various methods, including DPPH (33.19 ± 0.09mMTE/g extract), ABRS (2.55 ± 0.05mMTE/g extract), FRAP (1.43 ± 0.03mMTE/g extract) and CUPRAC (0.83 ± 0.01mMTE/g extract) methods. Investigation of the mass transfer sorption characteristics is performed using the gravimetric-static method. The conditions of the experiment were selected according to the usual conditions in which the food products are found in the commercial depot. The equilibrium and monolayer moisture data are investigated at 10 °C, 25 °C and 40 °C and relative air humidity in the wide range from 11 % to 87 %, achieved by the salts saturated solutions. To depict the adsorption and desorption isotherms, the modified models of Halsey, Chung-Pfost, Henderson, and Oswin were selected.

Efeito do óleo essencial de Mentha piperita na conservação de carne refrigerada do peixe híbrido tambatinga

Abstract The search for safer foods has led to increased research attention to discover natural alternatives to synthetic additives that are used in the food industry. Natural preservatives, such as essential oils (EOs) from plants, could increase fish conservation and even positively affect human health. Therefore, the objective of the study was to evaluate the effect of Mentha piperita EO on the physicochemical characteristics and concentration of microorganisms in chilled tambatinga (Colossoma macropomum × Piaractus brachypomum) meat. Mentha piperita EO was prepared at three concentrations (0%, 0.25% and 0.50%) in a solution containing distilled water, propylene glycol and Tween. The meat samples remained immersed in this solution for 60 min; then, they were packed in plastic packages and stored under refrigeration (± 0.4 °C) for 14 days. During this storage, pH, total volatile nitrogenous bases (TVB-N), peroxides, thiobarbituric acid reactive substances (TBARS) and counts of strict and facultative aerobic mesophilic microorganisms were determined. The major constituents found in M. piperita EO were geranial (32.28%), neral (18.64%) and geranic acid (6.98%). None of the EO concentrations affected TVB-N, but there were some changes to the pH. Both 0.25% and 0.50% EO reduced the formation of peroxides and TBARS. The growth of microorganisms was reduced by treatment with 0.50% EO. Based on the findings, 0.50% EO was more effective in reducing the deterioration of meat kept refrigerated for up to 14 days.

Modifiye atmosfer ile paketlemenin etli mantının raf ömrü ve kalite özelliklerine etkisi

This study aimed to evaluate the effects of modified atmosphere packaging on the shelf-life and quality characteristics of mantı (a meat-filled pasta product) stored in refrigerator conditions. In this direction, mantı, whose humidity value is reduced to 34% with the pre-drying process, were packaged with different gas mixtures (ambient air, 80% CO2 + 20% N2, 60% CO2 + 40% N2, 40% CO2 + 60% N2, 20% O2 + 40% CO2 + 40% N2) and kept in cold storage for 90 days. In this process, mantı samples were analysed regarding physico-chemical, microbiological, colour and sensory parameters. According to the findings, Escherichia coli, sulfide-reducing anaerobic bacteria and Salmonella spp. were not detected. While total aerobic mesophilic microorganism and mould yeast counts increased throughout storage, they were lowest in packages containing 80% CO2. The high count of microorganisms in the samples packaged with ambient air also showed parallelism with the lipid oxidation values, causing the products to remain below acceptable sensory levels starting from the 60th day of storage. In the modified atmosphere packaging application, the increased amount of carbon dioxide in the package ensured that the texture and flavour properties of the mantı were preserved close to the first day during their shelf life. As a result, the modified atmosphere packaging application preserved the quality characteristics of mantı for a long time, increased their stay in the aisle and allowed them to be acceptable to consumers. While the protective effect increased, especially with the increasing amount of CO2 in the gas composition, the product's sensory properties were also preserved during storage, and economic losses could be prevented.

Developing the quality of functional sausage products with the addition of local vegetable raw materials

In today's world, the issue of creating complete food products is relevant for the development of food technology. One of these areas is devoted to solving the problem of preventing iron deficiency conditions arising from iron deficiency in the diet. To enrich the diet with necessary nutrients and reduce the loss of valuable raw materials, it is relevant to justify innovative technologies of sausage products. The object of the study is the technology of blood sausages with the addition of eggplant powder and green buckwheat. In the process of modeling the recipe, eggplant powders for blood sausage were added in an amount of 5, 10, 15, 20 % by weight of unsalted raw materials. The optimum concentration was found to be 10 % powder. It was determined that the introduction of plant additives into the stuffing increases the pH value from 6.35 in the control to 6.52 in the experimental sample of the finished sausage. The introduction of the additive increases the moisture-retaining capacity of the stuffing proteins in the experimental samples by 6.28–6.87 % compared to the control. The research found that the introduction of unconventional ingredients positively affects the changes in pH (norm 6.5–6.8), which during 5 days of storage was within 6.5–6.52. The control sample on the day of preparation had a pH of 6.5. During storage, the pH decreased dramatically, which indicates increased acidity, accordingly affects the quality of the finished product and confirms the short storage duration. As a result of laboratory studies of microbiological safety indicators, only mesophilic aerobic and facultative anaerobic microorganisms were detected in the experimental samples, the number of which does not exceed the standards. No ochratoxin A (OTA) was found in the studied blood sausage samples, indicating the safety of the developed product

Assessment of the microbiological quality and heavy metal risk in vegetable species marketed in outdoor fairs

The objective of this study was to evaluate the possible health risks associated with the content of heavy metals and microorganisms in the consumption of watercress, lettuce, lemon balm and taraxaco. The products were purchased in several markets in the city of Quito. In this study, the products marketed in the north and center of the town showed better size characteristics, while the soluble solids, pH and ash showed no definite behavior. In addition, due to the volcanic origin of the Ecuadorian soils in which the samples under study were grown, it could influence the lead content that varied between 0.02 ppm (taraxacum, lemon balm and lettuce) up to 2.60 ppm (watercress). This value exceeded the maximum limit allowed by the CODEX, becoming a health risk. In addition, the microbial quality of the different species under study showed high contamination with mesophilic aerobic microorganisms and parasites. These results provide valuable information that could finance food safety decisions by the government to protect health and improve the quality of life of the people of Quito. Keywords: food safety, mesophilic aerobic, parasites, lead, Cadmium

The Effect of Fruit and Berry Pomaces on the Growth Dynamics of Microorganisms and Sensory Properties of Marinated Rainbow Trout.

Plant pomaces in suitable forms (powders, extracts) can be used in foods of animal origin to increase the nutritional value and safety of these foods. In the present study, water extracts of apple, black currant, rhubarb and tomato pomaces were used in fish marinade solutions to evaluate their effect on the growth dynamics of microorganisms and the growth potential of Listeria monocytogenes by challenge testing. The results showed that mesophilic aerobic microorganisms, Pseudomonas spp., yeasts and moulds remained at acceptable levels throughout the predetermined storage period. The challenge test results showed that the overall growth potential of L. monocytogenes in all marinated rainbow trout samples remained at ≤0.5 log10 cfu/g during the study period, and none of the marinated fish samples supported the growth of L. monocytogenes. In addition, the effect of fruit and berry pomaces on the sensory properties of marinated rainbow trout samples was evaluated. The results revealed that it is possible to effectively use fruit and berry pomaces in marinated fish products, ensuring food safety, high microbiological quality, acceptable sensory characteristics and a sufficiently long shelf life of the products.

ВЛИЯНИЕ НЕТРАДИЦИОННЫХ РАСТИТЕЛЬНЫХ КОМПОНЕНТОВ НА ХРАНИМОСПОСОБНОСТЬ ЖАРЕНЫХ КОЛБАСНЫХ ИЗДЕЛИЙ

The article presents the results of studying the possibility of combined use of chickpea extrudate and herbal substances in the recipe for fried sausage: dried lovage and fennel seeds to obtain the preservation and organoleptic qualities of meat products. The prototype for the samples designed was the generally accepted fried sausage "Ukraiskaya" production technology. As part of the work, the obtaining technology was developed and optimal dose of the studied herbal ingredients was determined, which allowed to obtain high organoleptic indicators. The prototypes had a spicy taste, brown color on the cut, elastic consistency, pleasant aroma typical of this type of product. The positive effect of the studied herbal supplements on the dynamics of changes in indicators: total number of mesophilic aerobic and facultative anaerobic microorganisms, acid number of fat and oxidative stability of fat was established. Storing the samples for 15 days at a temperature of (4 ± 2) ° C and relative humidity (75 ± 5)%, revealed that these indicators were within the norm for this type of meat products. Finished product yeild of sample №1 exceeded this indicator in the control sample by 7%, and in the case of samples №2 and №3 – by 6% (78% and 77%, respectively), which can be interpret by the protein-carbohydrate complexes formation when chickpea extrudate is added to the product, reducing the amount of free moisture in the meat system. The developed recipes of fried sausages make it possible to fortify and diversify the diet of consumers. There are no analogues in the modern sausage market, which is an integral advantage in the product sale.

Development of a powdered food additive based on sea buckthorn fruit

In the process of food production, it is important not only to obtain a high quality product, but also to minimize industrial waste and reduce energy costs for the process. Recently, customers have been paying particular attention to the biological value of products, and the popularity of organic and natural products is growing. The search for new types of unconventional raw materials and the choice of a rational method of their processing is an important task for scientists and manufacturers. The aim of the study is to develop a technology for the production of a powdered food additive by using wild-growing raw materials of regional importance by osmotic dehydration. The use of osmotic dehydration preserves their biological value and organoleptic properties. The technology of osmotic dehydration processing of berries developed in this work allows the use of gentle drying modes, which contributes to the maximum preservation of their biological value. The presence of biologically active substances in sea buckthorn improves the chemical composition of food products. Standard organoleptic and microbiological methods of research were used. The article presents a technological scheme for the production of a powdered food additive based on sea buckthorn fruit. The physicochemical and organoleptic parameters of the finished product, the content of vitamins C and E were investigated. Given that wild berries were used for the study, the powders were tested for the presence of microorganisms (bacteria of the E. coli group (coliforms), the number of mesophilic aerobic and optional anaerobic microorganisms, yeast and molds) and toxic elements. All indicators are within the permissible limits. Thus, sea buckthorn fruit is a safe raw material. The microbiological parameters during long-term storage for 12 months were determined.

Effect of extract of ginger root and liquorice on the microbiological safety of mutton liver pâté

This work aimed to evaluate the effect of ginger root (Zingiber officinale) and liquorice (Glycyrrhiza glabra) extract in liver pates on their microbiological safety, water activity and pH values. Four samples of pates were produced: control (without extracts), variant 1 (addition of 1% liquorice root and 2% ginger root), variant 2 (2% liquorice root, 3% ginger root), variant 3 (3% liquorice root, 4% ginger root). The number of mesophilic aerobic and facultative anaerobic microorganisms, lactobacilli, moulds, yeasts, Staphylococcus aureus, Escherichia coli, and Salmonella on the day of production and after 1, 3, 6 and 12 months of storage were determined. According to the experimental data, the studied microbiological safety indicators were within the permissible standards during the entire period of storage. The lowest microflora growth was observed in variants 1 and 4. With increasing storage time of the samples, a decrease in the value of water activity and an increase in the pH value was observed. Sensory analysis showed a positive trend in pates' taste, texture, and aroma when introducing sheep fat and plant extracts into the recipe. According to the overall sensory analysis score, variant 2 received the highest score (8.5), while the control sample received the lowest score (7.9). The aroma, consistency and juiciness of the pâtés of variant 2 were significantly better (p &lt;0.05). The studies confirmed the prospects of improving the microbiological stability of liver pâté using different combinations of plant extracts.

Оценка зависимости КМАФАнМ мяса и мясных полуфабрикатов от различных факторов

Оценка зависимости КМАФАнМ мяса и мясных полуфабрикатов от различных факторов

Supercritical CO2 Processing of White Grape Must as a Strategy to Reduce the Addition of SO2.

In winemaking, sulfur dioxide addition is the most common procedure to prevent enzymatic and microbial alterations. However, the enological industry looks for safer alternatives to preserve enological products, and high-pressure treatments with supercritical CO2 are a suitable alternative. This study evaluates the effectiveness of this process in the stabilization and preservation of white grape must, studying the influence of time, pressure, and CO2 percentage on must characteristics. In spite of the percentage of CO2 turned out to be the variable that affects the most the process, no remarkable differences were observed in pH, acidity, and color intensity between untreated and treated musts. Moreover, this technique has proven to be very efficient in the reduction of aerobic mesophilic microorganisms as well as in the reduction of residual polyphenol oxidase activities, being lower than those obtained with SO2 addition (60 and 160 mg/L). Based on the results, the most convenient conditions were 100 bar and 10% CO2, for 10 min treatment.

Formation of biosafety and greening of the production environment of food production with application of anolyte

Introduction: Electrochemically activated aqueous solutions are widely used in medical institutions, animal husbandry, as well as in large food processing facilities. This work presents a literature review on the use of electrochemically activated solutions in the food industry. These solutions can be used as a safe means for processing food raw materials, equipment, food containers, and surfaces of foodservice facilities. The question of using activated aqueous solutions in relation to foodservice establishments is not fully explored in the scientific literature.Purpose: The aim of the research is to study the possibility of using electrochemically activated aqueous solutions as safe and environmentally friendly means for treating objects in the production environment to eliminate the risk of contamination by microorganisms.Materials and Methods: Surfaces of the production environment were selected as the objects of study, including a table, scales, a knife, a slicer, and a gastronorm container. Sweet pepper fruits of the "Avangard" variety were chosen as non-heat-treated food products. An electrochemically activated aqueous solution of chlorine dioxide and hydrogen peroxide compounds with a concentration of active substances of 0.5 ± 0.05 g/L (Anolyte ANK-SUPER) was chosen as the treatment agent. Microbiological studies were conducted using XLD Agar medium and petrifilms. To assess the effectiveness of treatment, microbiological studies were conducted with the determination of Coliform Bacteria (BGKP) and Mesophilic Aerobic and Facultative Anaerobic Microorganisms (KMAFAnM). To achieve acceptable microorganism counts for counting purposes, the tenfold dilution method was used. The residual active chlorine concentration was determined using the iodometric method to determine the actual concentrations of working solutions.Results: The use of undiluted disinfectant with a concentration of 0.5 ± 0.05 g/L confirmed the effectiveness of electrochemically activated solutions against Coliform Bacteria (BGKP), with a significant reduction in the content of Mesophilic Aerobic and Facultative Anaerobic Microorganisms (KMAFAnM) compared to control samples. However, the results of the experiments suggest that parameter selection is required, specifically the concentration of the disinfectant and the duration of treatment depending on the object. The data obtained from preliminary experiments characterize the potential use of reduced concentrations of the working solution (no less than 0.05 ± 0.005 g/L of active chlorine), but do not confirm the possibility of full-scale application of the used concentrations due to the lack of quantitative data on the degree of contamination of the initial surfaces. The possibility of using the solutions as a single agent for treating both working surfaces and fruit and vegetable products has been demonstrated.Conclusion: As a result of the conducted research, the effectiveness of disinfectants based on electrochemically activated solutions against Escherichia coli bacteria (BGKP) and the reduction of Mesophilic Aerobic and Facultative Anaerobic Microorganisms (KMAFAnM) has been confirmed. In addition, among the possible prospects for research, determining the minimum concentrations and contact times for achieving stable disinfecting effects can be mentioned. The results obtained showed that the use of electrochemically activated solutions ensured the biological safety of treated production objects and surfaces of thermally untreated food products. An alternative method of using electrochemically activated solutions as a universal environmentally friendly agent has been proposed. Thus, in foodservice establishments, an effective "green" technology based on electrochemically activated solutions can be implemented.

Deleterious Effects of Polypropylene Microplastic Ingestion in Nile Tilapia (Oreochromis niloticus).

The effect of daily ingestion of polypropylene microplastic on the health of tilapia, Oreochromis niloticus, was evaluated. 60 fish (± 200g) were placed in 6 aquariums (n = 10, 100L each), constituting the following treatments: Control (without the addition of polymer), fed with 100 and 500µg of polypropylene/kg of body weight (b.w.), respectively. After 30 days of feeding, the animals were submitted to blood collection for hemogram and biochemical study and later euthanized for gut microbiological analysis, somatic index of liver, spleen, heart, kidney, stomach, and intestine. In the serum biochemical study, an increase in cholesterol and serum Aspartate Aminotransferase (AST) activity levels was observed in animals treated with 500µg of polypropylene. Tilapia-fed polypropylene in the diet showed an increase in thrombocyte and total leukocyte counts, marked by a significant increase in the number of circulating lymphocytes. The results of the somatic study revealed a significant increase in the stomach, liver, and heart of tilapia fed with the polymer. Increase in the number of Gram-negative microorganisms and decrease in mesophilic aerobic microorganisms were observed in the gut of fish exposed to the polymer, including a dose-response effect was observed for these analyses. Therefore, tilapias fed daily with diets containing polypropylene for 30 consecutive days showed deleterious effects, resulting in systemic inflammatory disturbs by altering liver functions, leukocyte profile, and organ morphometry, as well as changes in the intestinal microbiota. Such results demonstrate the impairment of fish health, highlighting the need for further studies that evaluate the impact of microplastics on aquatic organisms.