Microbiological Damage Research Articles

Studying the influence of mungbean use on the structure-forming indicators of meat-plant systems based on veal, pork, chicken meat

This paper reports a study into the use of germinated mungbean as a promising raw material influencing the structure-forming indicators of meat systems during the production of meat-vegetable sausages. The content of iodine in the germinated mungbean and its anatomical parts has been examined using solutions of potassium iodide. A change in the phytic acid content and size of phytin globoloids has been established in mungbean malt depending on germination conditions. The influence of flour from germinated mungbean on the moisture-binding, moisture-retaining, fat-retaining abilities, as well as on the pH of meat systems based on veal meat, pork, chicken has been investigated. The reported set of studies is important as the defined patterns could make it possible to devise technologies for meat-vegetable sausages, to expand the range of enriched meat products. The result of this study has established that the degree of biotransformation of iodine into beans is influenced by the protein content in the native beans. Almost 90...95 % of iodine is accumulated in the cotyledons of beans in the protein fraction, 5...10 % ‒ in sprouts and roots. The rational range of potassium iodide concentrations in the germination solution is 76.5 g per 1,000 cm3, over 48 hours. Prolonging the germination time leads to microbiological damage to the bean mass. The germination process affects the reduction of phytic acid content, which is confirmed by a decrease in the diameter of phytin globoloids. It is rational to use in meat systems based on pork meat and veal meat 10 % of the developed flour by reducing meat raw materials. With this ratio of formulation ingredients, the maximum increase in the moisture-binding, moisture-retaining, and fat-retaining capacities of these meat systems is achieved. In the meat systems based on chicken meat, it is possible to increase a replacement part of up to 15 %. The reported set of studies is useful and important because it could form the basis for devising the technologies of meat-vegetable sausages to meet the needs of different segments of consumers

SIMULASI TRANSPORTASI TOMAT DAN PERUBAHAN MUTU TOMAT SELAMA PENYIMPANAN

Chemical, physical, and microbiological damage of fruits and vegetables can occur during the transportation process. The percentage of damage can reach 30-50% if the treatment during transportation is not carried out properly. The research objective was to determine the quality changes in tomatoes after transportation simulation based on the arrangement of the fruit in cardboard packaging. The treatment in this research is tomato arrangement patterns: the face centered cubic (FCC) arrangement, the traditional arrangement and the jumble (farmer) arrangement. The research begins with a transportation simulation using a vibrating table in a vertical direction, using a frequency range of 3.9 Hz and an amplitude of 5.2 cm. The simulation is carried out in 1 hour. After the simulation at the 1st hour, amount of mechanical damage (bruising) on ​​every package was carried out. The results showed that the pattern of arranging tomatoes in cardboard packaging that gave the least damage was the FCC arrangement pattern. The FCC pattern only causes shrinkage of 0.11% and the smallest amount of mechanical damage (bruising) is 0.64%.

Синтез s-тетраметил–этиламмоний-о-бутилксантогенатов и исследование их в качестве антимикробных добавок к смазочно-охлаждающим жидкостям

Water and emulsion lubricant-cooling fluid (LCF) are subject to microbiological damage during operation. At this time, the operation, physical-chemical, and sanitary-hygienic indicators of the LCF deteriorate and they become useless. Biocides are used as antimicrobial additives for water or water-emulsion LCFs, which also belong to the class of various organic compounds containing nitrogen and sulfur. In the present paper, a new derivative of butylxanthogenic acid was obtained from the interaction of tetramethyl-, tetraethylammonium iodine with potassium butylksantogenate. The antimicrobial properties of O-Butyl-S-tetramethyl-, tetraethylammonium xantogenate have been studied in lubricating-cooling fluid. It has been established that the O-butyl-S-tetramethyl ammoniumxantogenate has a high bactericidal, fungicidal effect in the range of 0.5-0.25-%. The structure of the substances was confirmed by IR spectroscopy.

Bioactive Protecting Coating of Guar Gum with Thyme Oil to Extend Shelf Life of Tilapia (Oreoschromis niloticus) Fillets.

Edible coatings are safe, legal, and sensory acceptable for food applications and they can be incorporated as natural additives due to their antimicrobial activity, thickening capacity, nutrient content, and bioactive agents for protecting seafood from physical, chemical, and microbiological damage that affects its shelf-life. This study aimed to evaluate the effect of the guar gum bioactive coating with thyme oil on the quality of tilapia fish fillets for 15 days of storage at 4 °C, as a means to extend shelf-life. pH, moisture, ash, fat, color, thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), microbiological, and sensory examinations were investigated, and the results were analyzed by analysis of variance. The treatments were control (uncoated, UC), GGC (coated with guar gum, GGC), and guar gum combined with thyme oil (GGCTH). Tilapia fillets were stored at 4 °C, the safe temperature for refrigerated storage for 15 days. GGCTH had a slower increase of pH after 15 days of storage in comparison with GGC and UC (p < 0.05). GGC and GGCTH resulted in lower and lowest lightness (L*; p < 0.05) values, lower and lowest redness (a*; p < 0.01) values, and greater and greatest yellowness (b*; p < 0.05) values compared to UC, respectively. UC reduced shear force at 5 (0.37 kgf), 10 (0.32 kgf), and 15 (0.30 kgf) days post-storage in comparison with GGC (0.43, 0.43, and 0.43 kgf) and GGCTH (0.43, 0.44, and 0.44 kgf), respectively. There was less (p < 0.05) deterioration, as well as differences in textural and sensorial variables between uncoated and coated fish fillets. The microbiological analyses demonstrated that there was greater microbial growth in the uncoated fillets than in the coated ones. It was concluded that this bioactive coating with thyme oil retards microbial colonization of fish and reduces degradability of quality variables, therefore, it is a reliable and effective alternative to extend the shelf-life of tilapia fillets.

The Variuous Packaging Effects of Loker Telun Berasap Chili Damage During Storage

General characteristics of fresh horticultural products like chili, is easily get damaged after harvest. The chili declining quality and loss after harvesting occur due to ongoing respiration process. Hence, the chilies become wither or rot. This damage happens due to physical, microbiological, and physiological influences. Physical damage and yield loss can be caused by packaging uses during storage. The study aimed to determine the effect of packaging use type for Locker Telun Berasap chillies on the weight loss and damage during storage. The treatments were the commonly community packaging use types which consists of: a) polyethylene plastic (PE), b) paper and c) banana leaf. Each treatment was performed two replications and stored at room temperature. Observation parameters during storage were weight loss, and physical, physiological, microbiological damages. The lowest weight loss percentage for 12 days’ storage by PE packaging was 45.5%. The total damage was 30% lower compared to paper and banana leaf packaging. Optimal freshness can be achieved until the 8th day of storage with physical damage only 1.03% on PE packaging. The results of the study showed that the dominant microbiological damage was found in the banana leaf packaging treatment.&#x0D;

Prediction model of microbiological and organoleptic indicators of salads during storage with the processing by extremely low frequency electromagnetic fields

The aim of the research is the scientific justification, development and implementation of physical methods for the protection of culinary products from microbiological damage. The effect of the electromagnetic field of extremely low frequency (EMF ELF) on the expiration date of vegetable salads was studied. The effective processing parameters of the EMF ELF treatment of vegetable vinaigrette postponed its expiration date, providing high quality and safety of dishes throughout the storage period.

ПРОЦЕССЫ МИКРОБНОГО БИОПОВРЕЖДЕНИЯ В ПОДЗЕМНЫХ ГОРНЫХ ВЫРАБОТКАХ

The modern scientific literary overview on the microbiological damage problem of materials in underground mining is presented. The processes, mechanisms and factors affected the biological damage of metals and construction materials by bacteria and fungal destructors of various systematic and ecological groups are considered.

The current state of the problem of biocorrosion of concrete structures

World losses from biodeterioration are quite large, more than half of which are precisely microbiological damages that violate the structural and functional characteristics of the material. Microorganisms that provoke the biocorrosium of industrial materials are diverse and specific with respect to materials, types of corrosium and the conditions of these processes, which complicate the application of preventive measures. Microorganisms are catalysts for destructive reactions, synthesizing metabolism products on the surface of materials. The following groups of microorganisms are important in the biological corrosion of concrete:aerobic acid-forming bacteria, thionic bacteria — the main ones in the corrosion of concrete due to sulfate attack;sulfate-reducing bacteria continue to corrode under anaerobic conditions by transforming sulfuric and organic compounds to hydrogen sulfide;silicate bacteria — aerobic microorganisms, the most persistent, long-lived, in the form of spores wellsurvive all environmental problems.Physical-chemical, traditional microbiological and modern molecular genetic methods are used to analyze the bio-damage of industrial materials. With the help of the latter, it was possible to identify dominant species of biodegraders on the analysis of total DNA, and to evaluate the efficiency of processing, the impact of biocides, in the dynamics to trace the development of microbiological corrosion. In order to ensure the suitability of industrial facilities, protective measures are developed in the form of a protective coating and biocidal impurities. In the first embodiment, the adhesion of bacteria to the surface of the material is reduced, which is especially effective in conditions of high humidity. In the second case, ammonophosphate compositions are used to enhance the antimicrobial, hydrophobic properties of the material, reducing the friction of the contact surface. Nanotechnology is widely used. The development of measures to increase the stability of concrete structures requires a comprehensive approach, taking into account not only environmental conditions, but also the functional features of microorganisms, products of their metabolism.

Polyester acrylate binders for transport vehicles

Transport facilities along with mechanical loads are exposed to various aggressive environments, including chemical and biological, as well as climatic factors. Materials in the process of operation in the air in open areas, as well as in some buildings and structures, along with physical and chemical influences are exposed to microbiological influences, mainly microscopic fungi, which can use their individual components as a source nutrition. One of the effective ways to protect and repair building structures from microbiological damage is the use of polymer compositions in the form of paints, mastics and other compositions. It is important to select biological compositions that are resistant to biological damage and are obtained using various formulations of the curing system of the polymer binder and the components of the polymer-mineral mixture. Also relevant is the use of materials with high climatic resistance. The article substantiates the relevance of using modern concrete with improved physicomechanical and operational properties based on polymer binders to increase the climatic resistance of the structures of transport structures. The results of climatic tests of polyester acrylate composites are presented. The compositions with the highest resistance to the effects of the conditions of the Black Sea coast have been identified. A correlation was found between the most stable composition and the smallest variety of microorganisms that populate the surface of the samples after testing. Processing and description of the results made it possible to identify the compositions of polyester acrylate composites that can be recommended for use. The use of polyester acrylate binder for the manufacture of composite materials for the repair and manufacture of structures of transport structures is proposed.

К вопросу оценки факторов сохранности пряников с фруктовой начинкой

The ratio of ‘bound’ and ‘free’ water plays an important role in the studies of staling of various baked confectionery products. Gingerbread with fruit filling is a traditional flour confectionery product with intermediate moisture, which causes transfer processes during storage. Temperature, relative humidity, light exposure, mechanical stress, and pressure affect the staling speed of such confectionery products. The shelf life of raw gingerbread was increased from 10–20 days to more than two months, which caused microbiological deterioration during storage. Moisture transfer between the filling and the crumb increases water activity&#x0D; and ruins the capillary structure of gingerbread during storage, thus significantly increasing the risk of microbiological damage. The present research featured the changes in the mass fraction of moisture and water activity of individual parts of raw gingerbread with fruit filling during storage at different temperatures and relative air humidity. The samples were packed in a 40-micron polypropylene film. During storage, the mass fraction of moisture and water activity may change in various parts of the product, which can lead to their molding. In this case, starch degradation processes led to the destruction of the structure and a decrease in the content of mechanically-bound moisture, as well as to the release of ‘free’ water and an increase in water activity. As a result, the risk of molding increased significantly. The water activity increased from 0.71 to 0.79 on the sample surface after six weeks of storage at 30°C and a 40% of equilibrium relative humidity. A set of experiments in microbiological indicators revealed no signs of molding in the freshly prepared samples. After one month of storage, the amount of mold reached 10 CFU/g. The quantity of mesophilic aerobic and facultative anaerobic microorganisms in different parts of the crumb increased from 3×10 to 9×102 CFU/g and in the filling – from 1×10 to 2.3×103 CFU/g. After two months of storage, the amount of mold reached more than 103 COE/g, which greatly exceeds safety norms. As the relative air humidity increased from 30% to 40%, the moisture transfer rate between the products and the environment was reduced by half. As a result, the shelf life decreased by 1–2 weeks. The research also studied the patterns of moisture transfer processes in summer and winter conditions. The research results contribute to the development of technology and shelf life forecasting for complex flour confectionery products with intermediate moisture.

Determining the efficiency of spontaneous sourdough for stabilizing the quality of bread products in bakeries and catering enterprises

Old baking traditions have been analyzed from the point of view of improving the technologies, assortment, and quality of bread products in modern enterprises of bread and restaurant business. Considerable attention has been paid to the problems that impede the introduction of spontaneous sourdough technology. The expediency of forming the theoretical basis of such technologies, specifying the requirements for raw materials, semi-finished, and finished products, and harmonizing the terminology, technologies, and regulatory documents accepted throughout the world has been emphasized.The expediency of studying the authentic Ukrainian spontaneous wheat sourdough (hop and wine yeast), as well as traditional Caucasian pea-anise sourdough, has been substantiated.The significant effect of formulation and properties of raw materials on the quality of sourdough has been established. It has been proven that sourdough acquires the required quality within 1–3 days when using wine yeast in the dilution cycle. Hop sourdough requires 7–8 days for fermentation, and pea-anise sourdough requires 15 days. Sourdough has general and specific properties: fermentation ability and acidity, special sensory and biotechnological properties, and microbiological composition. This affects the course of the technological process and requires adjusting the parameters of fermentation and sourdough bread preparation. Good sensory characteristics are typical for bread made with spontaneous sourdough. The ability of sourdough to inhibit the staling of products and prevent microbiological damage has been shown. It has been established that hop and pea-anise sourdoughs are stable for 90 days and wine yeast sourdough for 30 days of propagation.The obtained results give grounds for asserting the prospects of using spontaneous sourdough in bakeries and catering enterprises. This could be the basis for developing recommendations for problem solving and forming high-quality products and expanding the range of modern industrial and craft enterprises.

Analysis of contemporary meat and meat products’ processing methods

For today, the issue of maximum preservation of meat and meat products at all stages of their production, storage, transportation and realization does not lose its relevance. Existing ways of food products’ preservation for prevention of their microbiological damage are divided into three groups: physical, chemical and biological. The article gives an analysis of modern methods of meat and meat products’ processing. Physical (chill, freezing, super freezing, ionizing irradiation, ultraviolet irradiation, pressure processing, laser irradiation) and chemical (with the use of organic acids, trisodium phosphate, extracts of plants with bacteriostatic properties etc.) methods of meat and meat products’ preservation are characterized. The data on the methods for extension of realization term due to the use of modern packaging materials (modified atmosphere, system of ‘active packaging’ and aseptic packaging) is given. The advantages and disadvantages of each of these methods are indicated.

Decreasing of Cayenne Pepper Quality During Storage in Room Temperature

Cayenne pepper storage at room temperature will cause physical, mechanical,chemical or microbiological damage in short time. In room terperature conditions cayennepepper can only survive for 2-3 days and finally will be decay. The use of packaging canincrease the small chilli storeability, because packaging can reduce the level of exposure toenvironmental changes. This research aims to study the quality changes of cayenne pepperduring storage on room temperature. The results showed that losses of cayenne pepper weightincreased with increasing duration of storage. Cayenne pepper storaged for 8 days causedweight loss of 24.25%. The use of perforated plastic packaging can reduce the weight loss by16.82%, much lower than the control of 31.67%. The pH of chili during the 8-days decreasedwith value of 6.55 while the control was 6.7. The pH experienced decreased of 2.23% fromthe control (without packaged). While the number of colored cayenne pepper increasedduring storage from 40% in control treatment and 60% in the packaging. The use ofperforated plastic packaging provides a higher organoleptic value with a total value of 18which consists of 4.27 color parameters (close to green), texture 4.5 (very close to very hard),4.6 appearance (near very smooth) and freshness 4.63 (approached very fresh).Keywords: chili, storage duration, weight loss, pH, packing

Research on optimization and assessment of protection shed for the Sun Wu tomb based on microbiological damage control

The Sun Wu tomb in Shangfang Town,Nanjing City is a brick tomb of the Six Dynasties in China,which is very famous for its big scale and complex structure.After being excavated in 2005, microbiological damage occurred on the interior wall of tomb chambers due to the fluctuation of environmental factors, which threatens the historic and culrutal value of this building heritage. Microbiological damage is highly related to the high temperature, high humidity in the tomb chamber and condensation on the wall surface. To solve the problem of microbiological damage in the Sun Wu tomb, the environment monitoring was carried out and the current protection shed on the Sun Wu tomb was optimized. the heat and moisture transfer numerical simulation model of the protection shed was built to evaluate the effects of the optimized protection shed for reducing the condensation on the wall surface.The results show that and add of an functional space into the protection scheme can reduce the condensation on the wall surface of the site.In the protection of masonry archaeological sites, design of such functional space can reduce the condensation on the wall surface of the site,so as to control the microbiological damage in the site.

The effect of coating of edible film from bovine split hide gelatin on beef meatballs properties

The aim of research wasto determine the effect of the coating of edible film derived from bovine split hide gelatin on inhibiting microbiological damages and properties of the beef meatballs with different coating concentrations. The material used was gelatin types A (processed with acid curing agent) from the bovine split hide and glycerol. The completed randomize design (CRD) with a factorial pattern of 3 x 3 was used in this study. The first factor was 3 levels of coating concentration (0, 5, and 10%) and the second factor was 3 levels of storage time at 10oC (3, 6, and 9 days). It was continued to Duncan's Multiple Range Test (DMRT) if the treatment indicated significant effect at aprobability level of 5%.The results showed that the storage time and coating concentration affected the soluble protein, pH value, water holding capacity (WHC), and total plate count (TPC) in beef meatballs. Bovine split hide gelatin can be used as an edible coating on beef meatballs and extend the shelf time of beef meatballs.

Immunology of Cryptococcal Infections: Developing a Rational Approach to Patient Therapy.

Cryptococcal meningoencephalitis is responsible for upwards of 15% of HIV-related deaths worldwide and is currently the most common cause of non-viral meningitis in the US, affecting both previously healthy and people with immune suppression caused by cancer chemotherapy, transplantation, and biologic therapies. Despite a continued 30–50% attributable mortality, recommended therapeutic strategies have remained largely unchanged since the 1950s. Recent murine models and human studies examining the role of the immune system in both susceptibility to the infection as well as host damage have begun to influence patient care decisions. The Damage Framework Response, originally proposed in 1999, was recently used to discuss dichotomous etiologies of host damage in cryptococcal disease. These include patients suffering microbiological damage with low host immunity (especially those immunosuppressed with HIV) and those having low (live) microbiological burden but high immune-mediated damage (HIV-related immune reconstitution syndrome and non-HIV-related postinfectious inflammatory response syndrome). Cryptococcal disease in previously healthy hosts, albeit rare, has been known for a long time. Immunophenotyping and dendritic cell-T cell signaling studies on cerebral spinal fluid of these rare patients reveal immune capacity for recognition and T-cell activation pathways including increased levels of HLA-DR and CD56. However, despite effective T-cell signals, brain biopsy and autopsy specimens demonstrated an M2 alternative macrophage polarization and poor phagocytosis of fungal cells. These studies expand the paradigm for cryptococcal disease susceptibility to include a prominent role for immune-mediated damage and suggest a need for careful individual consideration of immune activation during therapy of cryptococcal disease in diverse hosts.

Microbiological damage influences the content, chemical composition and the antifungal activity of essential oils in a wild-growing population of Ocotea lancifolia (Schott) Mez

This study aimed to investigate the variation in essential oils yield, chemical composition and antifungal property in Ocotea lancifolia (Schott) Mez population from Brazil. The oils were obtained by hydrodistillation from the leaves and reproductive organs collected from 12 trees. The volatile composition was established by gas chromatography and the chemical variability was assessed by multivariate procedures. The fungistatic activity against the Fusarium moniliforme was evaluated as well. Higher yields from leaves oils were obtained in spring (1.03%) and summer (0.96%). By multivariate analysis, the oils were separated in two groups. Caryophyllene oxide and bicyclogermacrene were the major constituents in healthy trees (first group) and the oils obtained from damaged trees, which contained β-chenopodiol, constituted the second one. It was observed a significant higher mycelial inhibition for the leaves oils (67.5%). Overall, we identified that the stage of development of the reproductive organs and microbiological damage influenced O. lancifolia oil.

Use of Selenium-containing Heterocyclic Compounds as a Means of Protecting Paint and Varnish Materials from Microbiological Damage

It was stated that the investigated selenium-containing heterocyclic compounds possess fungicidal activity. The values of the minimum inhibitory concentrations of these compounds for the most active micromycete-destructors of industrial and building materials were determined. The dependence of biocidal activity on the structure of the test compounds was revealed. It is shown that these compounds impart to the non-inflexible paint and varnish materials the properties of mushroom resistance and fungicidal properties, which makes it possible to use them as biocidal additives to protect paint and varnish materials from bio damage caused by microscopic fungi. A study was made of the ecological and toxicological characteristics of these compounds, using as a test organism the cultures of zeodiodaphynia and algae. Threshold concentrations of these compounds have been established.

Ozonization Technology and Its Effects on The Characteristics and Shelf-life of Some Fresh Foods: A Review

The agricultural products such as vegetables, fruits, meat and liquid based products are vulnerable to physical, chemical and microbiological damage due to their high moisture and organic matter contents. On the other hand, the consumer demands high quality food respectively fresh, clean, healthy, and safe. Ozone may be used an alternative or complementary food cleaning. The effectiveness of ozone against contaminating microorganisms present in agricultural products depends on several factors. Mechanism on ozone’s cleaning and sanitizing role in some food products are discussed. Application of ozonisation on cauliflower, red chili and guava crest and liquid based products exposed in some various ozone concentrations and exposures, on microbes’ inactivation are also discussed. Keywords : ozonisation; food properties; shelf-life

Potential for reuse of effluent from fish-processing industries

The most common problems in the fish processing industry relate to high water consumption and the generation of effluents with concentrated organic loads. Given that reuse can represent an alternative for sustainable development, this study sought to assess the potential for recycling effluents produced in a fish-processing plant. In order to do so, the final industrial effluent was analyzed using the American Public Health Association (APHA) standard effluent-analysis method (2005). In addition, the study assessed treatments which produce effluents meeting the requirements prescribed by different countries' regulations for reuse and recycling. The results found that effluents with smaller organic loads, such as those from health barriers and monoblock washing, can be treated in order to remove nutrients and solids so that they can be subsequently reused. For effluents produced by the washing and gutting cylinders, it is recommended that large fragments of solid waste be removed beforehand. Effluents can in this way attain a quality compatible with industrial reuse. This study further highlights the possibility of treating effluents so as comply with drinking water standards. This would potentially allow them to be used within the actual fish-processing procedure; in such a case, a revision of standards and measures for controlling use should be considered to prevent microbiological damage to products and risks to handlers and final consumers.