Growth Of Microbial Contaminants Research Articles

Application of high pressure processing for prevention of greenish-gray yolks and improvement of safety and shelf-life of hard-cooked peeled eggs

Abstract Hard-cooked peeled eggs (HCEs) are value-added ready-to-use egg products susceptible to microbial re-contamination during post-processing stages. A post-processing terminal step using high hydrostatic pressure (HHP 500, 550, 600 MPa for 5 min at 25 °C) was applied to ensure maximum safety of HCEs and the effects of processing were evaluated and compared with a commercial thermal post-processing intervention using steam heating. A significant discoloration in the form of greenish-gray yolks was observed in HCEs after steam heat post-processing due to overcooking. Color values of the HCE yolk (L*, a*, b*) after HHP post-processing were not significantly different (P > 0.05) from non-post-processed HCEs. Non-thermal and thermal post-processing interventions each kept the growth of microbial contaminants at 4 CFU/g throughout 45 days of refrigerated storage. Microbial counts in non-post-processed HCEs exceeded this safety limit within 3 d. Sensory analysis showed significantly higher preference scores for the quality attributes of HCEs post-processed with HHP than with steam heating. Inactivation curves of Salmonella Enteritidis inoculated onto HCE surfaces after all HHP levels were well-fitted to the biphasic mathematical model. HHP post-package pasteurization at 550 MPa for 5 min showed potential as a terminal non-thermal kill step for commercial production of HCEs. Industrial relevance A non-thermal post-processing intervention using HHP can be considered as a terminal kill step during commercial production of HCEs to ensure maximum microbiological safety and to extend the shelf life of HCEs without formation of unappetizing greenish-gray yolks. The biphasic mathematical model can be used to predict growth and survival of Salmonella Enteritidis in HCEs and to conduct a risk analysis of this type of food products.

Optimization of Matrix-Assisted-Laser-Desorption–Ionization-Time-Of-Flight Mass Spectrometry for the identification of bacterial contaminants in beverages

The growth of microbial contaminants in industrially produced beverages can cause turbidity, haze and off-flavors resulting in quality loss often rendering the product undrinkable. In this work Matrix-Assisted-Laser-Desorption–Ionization-Time-Of-Flight Mass Spectrometry (MALDI-TOF MS) based on the generation of peptide mass fingerprints, which form a distinctive protein peak pattern, is presented as a rapid, reliable and powerful tool for the identification of spoilage bacteria encountered in beverages.Lactobacillus brevis, Pediococcus claussenii and Leuconostoc mesenteroides were used to optimize sample preparation and MALDI-TOF MS-settings. Different sample preparation methods ranging from plain cell smears to more elaborate extraction procedures including mechanical and enzymatical disruption of cells were investigated. The effects of culturing time and the availability of oxygen and nutrients on the acquired protein peak patterns were studied.While cell smears at times hampered the acquisition of spectra for strain L. brevis all other procedures constantly delivered good quality spectra for all three strains. The extraction procedure allowed good reproducibility of spectra with high information content and enabled differentiation on the species level regardless of the culture conditions used. The application of specific culture conditions to microorganisms resulted in minor but stable changes in spectra, which were not sufficient to impair identification of isolates on the species level.

The loss of biological activity of the preservative bronopol associated with Fusarium solani

An aqueous antacid formulation normally protected from the growth of microbial contaminants, including opportunist pathogens, with the synthetic preservative Bronopol (2-bromo-2-nitropropane-1,3-diol) became contaminated with Fusarium solani. Contamination with F. solani, at levels below those which would be detected by routine quality control, resulted in the loss of antimicrobial protection. Not only was F. solani relatively resistant to Bronopol but it was able to grow and sporulate in the liquid antacid formulation, in which Bronopol was the only demonstrable source of nitrogen.

Amino acid stability and microbial growth in total parenteral nutrient solutions

The stability of amino acids in total parenteral nutrient (TPN) solutions stored for 30 days and the potential for stored TPN solutions to support growth of microbial contaminants were studied. Solutions of 3.5% crystalline amino acids and 25% dextrose with electrolytes were prepared either by using a commercially available amino acid solution with electrolytes or by adding electrolytes individually to a base TPN solution. Solutions were stored in polyvinyl chloride bags at refrigerated (4 degrees C) or room (25 degrees C) temperature for 30 days. Some bags were inoculated with Candida albicans or Pseudomonas maltophilia before storage to serve as positive controls for evaluation of microbial contamination. At appropriate intervals, bags of each type of solution under each storage condition were analyzed for amino acid content. Microbial growth was evaluated by filtering the contents of each bag and incubating the filter in brain-heart infusion broth. No microbial growth was detected in any of the study solutions, but all solutions inoculated with C. albicans and 2 of 16 solutions inoculated with Ps. maltophilia had evidence of growth. No significant decreases in the concentrations of any of the amino acids were noted for solutions stored at refrigerated temperature, but significant decreases in the concentrations of arginine and methionine were noted for solutions stored at room temperature. Total parenteral nutrient solutions can be stored for up to 30 days if they are kept at refrigerated temperatures and protected from light; however, quality assurance measures for these solutions should include end-product microbiologic testing.

Continuous deacetylation of cephalosporins.

Continuous deacetylation of cephalosporin C, 7-aminocephalosporanic acid, and of 2-methoxyethyl acetate in packed beds of an immobilized esterase is described by simple empirical equations relating conversion to space velocity and temperature. The choice of process conditions is discussed in relation to the effects of temperature on column efficiency, column life, growth of microbial contaminants, and the rates of thermal decomposition of the substrates. At the preferred temperature of 10°C columns were operated continuously for one month with only small losses in efficiency.