Organoleptic Changes Research Articles

Prediction of out-of-container pasteurization of pickled cucumbers using the finite-difference method

In-container pasteurization of pickled cucumbers deactivates enzymes and spoilage microorganisms with minimal organoleptic changes when packed in small jars. As jar volumes increase, pickle quality is affected as a result of longer pasteurization times setting the practical volume limit to 3.8 L. Alternatively, this paper proposes out-of-container pasteurization followed by packaging in sanitized containers. This study, including only the pasteurization step, was conducted with a discontinuous pasteurization device using variable cucumber diameters, brine temperatures, and flows. Heat penetration data was fit to a mathematical model with the enzyme peroxidase as a parameter of pasteurization effectiveness. Results showed that heat transfer was dominated by internal resistance, and according to the model, enzyme deactivation depended on the cucumber diameter, and brine temperature, but not on the brine flow. A 5-log reduction in peroxidase activity in the center of the cucumbers required 1.4 times longer than the equivalent treatment in the whole pickle.

Microbial spoilage analysis and its effect on chemical changes and shelf‐life of Norway lobster (Nephrops norvegicus) stored in air at various temperatures

SummaryMicrobial activity and spoilage of Norway lobster (Nephrops norvegicus) from Greek temperate waters, stored in air at 20, 5 and 0 °C was assessed. Microbial spoilage population, Total Volatile‐Base Nitrogen (TVB‐N), Trimethylamine‐Nitrogen (TMA‐N), pH and organoleptic changes were determined. Shelf‐life of Norway lobster stored at 20, 5 and 0 °C was 24, 72 and 96 h respectively. The product was spoiled due to the development of TVB‐N and melanosis of the carapace, as TVB‐N was apparent from the early stages of storage and correlated very well with microbial growth and shelf‐life. Pseudomonas sp. was the predominant spoilage bacterium. Product rejection coincided with TVB‐N levels of 330–400 mg kg−1 and Pseudomonas sp. population level of about 5 × 105 cfu g−1. Pseudomonas sp. and TVB‐N are presumably the Specific Spoilage Organism and the Chemical Spoilage Index of the product.

Synergic Effects of Light Salting, Vacuum Packaging, and Onion Extract on the Quality Retention of Refrigerated Rainbow Trout (Oncorhynchus mykiss) Fillets

This experiment investigated the synergistic effects of vacuum packaging, light salting, and onion extract on the shelf life of rainbow trout (Oncorhynchus mykiss) fillets stored under refrigeration. The chemical, microbial, and organoleptic changes were monitored for up to 18 days in fillets. Total volatile basic nitrogen (TVB-N) and free fatty acid (FFA) values were evident in the order: control (without salting, vacuum packaging, and extract) > air packaged, salted (APS) > vacuum packaged, salted (VPS) > and vacuum packaged, salted, containing 2% and 4% (v/w) onion extract (2% and 4% VPSOE) throughout the storage period. Thiobarbituric acid values in APS groups were higher than control groups. Data from microbial assay showed that treatment with 2% and 4% VPSOE decreased total viable microbial count (TVC) compared with other treatments. APS, VPS, and VPSOE samples remained acceptable for up to 8, 12, and 15 days, respectively. The most suitable indices for determining shelf life of rainbow trout fillets are TVC.

Butylated Hydroxyanisole (BHA) to Maximize the Oxidative Stability of Snacks: A Case Study with Sev and Boondi

Deep fat fried traditional food products form an important item of food in the daily diet of people not only in India but all over the world. The present study was undertaken to extend the shelf life of traditional snack foods such as Sev and khara boondi using butylated hydroxy anisole as an antioxidant at 0.1% level. The samples were prepared using Bengal gram flour and packed in polypropylene cover and stored for a period of 4 months. The products were examined for their physico chemical and organoleptic changes during the storage period for 120 days. There was an increase in the moisture content in Sev (2.2% to 3.7%), and in boondi (3.3% to 4.1%). Peroxide value of Sev (6.6 to 32.7 meq) and boondi (8.5 to 33.2 meq) also increased during storage. The increase in Sev and Boondi during storage was similar in control and treated samples. The products were found acceptable only upto 90 days of storage at room temperature and subsequently they became rancid. The study demonstrates that the shelf life of traditional snacks can be extended for 60 days to 90 days if treated with BHA.

Establish a Correlation between Storage Conditions and Period of Validity to Some Meat

Were carried out research on establishing correlations between storage conditions (temperature, time, humidity, organoleptic character, freshness) and validity period. Storage conditions such as humidity, shelf life, temperature and ventilation facilities, affecting the quality of meat products through organoleptic changes, physicochemical and microbiological they may suffer. Not observed when temperature, humidity and ventilation in storage space may occur a number of changes of organoleptic deterioration, including: the emergence of a sticky deposit on the surface of the membrane and mold colonies who often do not exceed the surface membrane, so do not enter in the product (lack of ventilation in hastening the emergence of these particular organoleptic changes). Also representative of physical changes occur as the product weight decrease due to water evaporation constitution. Organoleptic changes were pursued, physicochemical and microbiological two types of meat (sausage Rose and Parizer) during storage at 10-12°C, ie 4-6°C, relative humidity 7580% during validity. Correlating with the storage conditions during storage and organoleptic characters of dissolution, valid, based on investigations organoleptic, physico-chemical and microbiological, organoleptic changes occur is found after 10 days at Rose and sausage samples after six days in Parizer. These changes are more intense when stored at higher temperature and humidity values and appear to over 35 mg% ammonium nitrogen and amino nitrogen 250 mg%. Regardless of storage conditions, it appears that during this period in both products studied under physico-chemical aspect is noted a decrease in water content, fat, protein substances, collagen and starch, the amount of ammonia, amino nitrogen and salt growing. These changes are more intense if the product storage temperature and higher humidity. Correlating changes in the physico-chemical organoleptic and microbiological recommend maintaining the validity of 10 days for products semysmocked and 6 days for freshment. REFERENCES

Preparation of osmotic dehydrated ripe banana slices.

Process for preparation of ripe banana slices using osmotic dehydration was standardized. Fully ripe banana fruits were peeled and slices of 8 mm thickness were prepared. The slices were divided into 5 lots and pretreated with sulphur fumigation @ 2 g/kg of slices for 2 h then each lot was soaked in 60 (0)Brix sugar syrup containing 0.1% KMS + 0.1 % citrate, 0.1% KMS + 0.1% citrate + 0.2%, 0.4% and 0.8% ascorbic acid and control respectively. After 16 h soaking, quick washing, blotting and then cabinet drying at 55 °C for 10 h up to 18% moisture content was done. The dried products were packed in 200 gauge polypropylene bags and stored at ambient condition for 6 months. The chemical, microbial and organoleptic changes were monitored for 6 months. The osmo-dried banana slices prepared with sulphur fumigation @ 2 g /kg slices for 2 h followed by soaking in 60(0)Brix sugar syrup containing 0.1% KMS + 0.1% citrate + 0.2% ascorbic acid were found better with respect to colour and appearance, flavour, texture, taste and overall acceptability with non-stickiness of the product. Storage study showed that there was marginal decrease in moisture content and organoleptic quality and increase in TSS, total sugars and reducing sugars content of osmodried banana slices. The products were found microbiologically safe and sensorily acceptable up to 6 months storage at ambient condition.

Shelf-life extension of convenience meat products sold in Indian supermarkets by radiation processing

A variety of ready-to-cook meat products available in Indian supermarkets (mutton mince, chicken mince, chicken chunks, and chicken legs) were studied. The samples were irradiated (2.5 kGy), or left untreated as control, and stored at 0–3 °C for up to 21 days. The effect of irradiation on the microbiological, chemical, and sensory properties was evaluated at intervals during the storage period. Irradiated samples had a longer shelf-life at 0–3 °C compared with the corresponding non-irradiated samples. Fecal coliforms were eliminated by irradiation treatment. Radiation processed samples had lower counts of Staphylococcus spp. There were no significant organoleptic changes in irradiated samples stored at chilled temperatures.

Role of Bacteria Isolates in the Spoilage of Fermented African Oil Bean Seed Ugba

Study was carried out to determine the spoilage association of traditionally fermented ugba, product of African oil bean seed. Samples were collected from three markets within Enugu metropolis in Eastern Nigeria. Microbial population of ugba was isolated, characterized and identified. Effect of time on product quality, total viable cell count and individual growth pattern of isolates was evaluated. Microorganisms isolated were Proteus sp., Klebsiella sp., Staphylococcus epidermidis, E. coli, Bacillus licheniformis and Bacillus subtilis. Initial viable cell count increased from 4.6 x 10(8) -6.2 x 10(8), 6.0 x 10(9) -6.9 x 10(9) and 3.9 x 10(8) -5 x 10(8) cfu g(-1) by the 4th day for samples from Mayor, Kenyatta and Garki markets, respectively. Organoleptic changes in texture and colour were seen to be a factor of time of storage. A decline in growth of Proteus sp., E. coli, Klebsiella sp. and S. epidermidis by the 4th day of storage was observed for all samples. Viable cells of B. licheniformis increased from 6.1 x 10(7) -17.7 x 10(7) cfu g(-1), 13.9 x 10(8) -20.0 x 10(8) and 8.7 x 10(7) -15.5 x 10(7) by the 4th day of storage for samples from Mayor, Kenyatta and Garki markets respectively. Growth of B. subtilis increased from 9.2 x 10(7) -19.9 x 10(7), 14.9 x 10(8) -21.2 x 10(8) and 11.5 x 10(7) -17.2 x 10(7) cfu g(-1) for samples from Mayor, Kenyatta and Garki markets respectively. Our results indicate that ugba spoilage is primarily a result of the continued activity of African oil bean seed fermentative organisms B. subtilis and B. licheniformis.

PENILAIAN MUTU ORGANOLEPTIK IKAN MUJAIR (Tilapia mossambica) SEGAR DENGAN UKURAN YANG BERBEDA SELAMA PENYIMPANAN DINGIN

Tilapia fish production is available almost all year round, so fish is easy to obtain and economic value. Use of low temperature 0°C on wet fish can prolong the process rigormortis, can suppress bacterial activity, chemical and organoleptic changes. This study aims to determine the effect of different weights to the organoleptic quality of tilapia fish during cold storage. Observations made include a description of the eyes, gills, and texture and odor panel using a team of 15 people. The results showed that weight did not influence the quality of tilapia fish orgnoleptic. And storage of up to 2 days, fish is still fresh classified.

Threshold flavor and odor concentrations of raw waters treated with peracetic acid or sodium hypochlorite

Organoleptic properties of aliquots of surface and ground waters collected in Latium (Italy) from lake Bracciano and waterworks Peschiera, respectively, were compared before and after disinfection with sodium hypochlorite (NaClO) or peracetic acid (PAA). Every test was carried out according to the European Standard EN 1622 on the determination of threshold odor and flavor numbers. Assessors were selected by means of preliminary screening tests based on the evaluation of few reference compounds (citric acid, sodium chloride, and sucrose for flavor; n-butanol and NaClO for odor) added to a mineral water with a low content of salts. A series of successive dilutions were prepared and assessed by every candidate applying “paired test” and “forced choice” procedures. Afterwards, selected assessors were asked to perceive odor and flavor of the investigated surface and ground waters added with increasing concentrations of NaClO, PAA, acetic acid or hydrogen peroxide. In this case “paired tests” were evaluated by both “forced” and “unforced choice”. Organoleptic changes induced by the two disinfectants were independent of the aqueous matrix and were perceived when their concentrations became 0.04, 0.23, 6, and 11 mg L−1 for NaClO odor, NaClO flavor, PAA odor, and PAA flavor, respectively.

"Study Concerning The Honey Qualities In Transylvania Region "

The sources of micro-organisms (yeasts an d fungi) found in honey are nectar and pollen, honey processing areas, equipments that have not been properly cleaned or wrappings. There are few types of yeast in honey and the most common are Saccharomyces melis, which grows in media with water content over 20-25% and S accharomyces rosei, which can ferment in media with 60% carbohydrates. Yeasts can produce microbiological faults in honey with more than 10 2 cells /g honey, stored at temperatures over 15 0 C (8indilar, E., 2000). Fungi can come from dust contamination, from the water with which installations or containers are washed and to a smaller degree, they can come from the honeybees. If they are found in honey in a vegetative state, they can metabolise carbohydrates, amino-acids and even pollen, causing various organoleptic changes (taste and smell of mildew). The present paper is a comparative microbiological and physical-chemical analysis of various types of honey (polyfloral, tilia, acacia, sunflower, and honeydew) collected from beekeepers The results have enabled us to make correlations between moisture, acidity, pH and the microbiological characteristics of the tested honey samples and processors.

Effect of gamma radiation on the quality and shelf life of refrigerated rainbow trout (Oncorhynchus mykiss) fillets.

The effect of gamma radiation (0, 1, 3, and 5 kGy) on the shelf life of farmed rainbow trout (Oncorhynchus mykiss) fillets that were treated with sodium acetate and vacuum packaged and subsequently stored under refrigeration was studied by measuring microbiological, chemical, and organoleptic changes. Radiation affected populations of bacteria, namely, H2S-producing bacteria and Enterobacteriaceae (P < 0.05). Initial total viable counts of the control samples were ca. 4.41 log CFU/g, whereas the respective counts in samples irradiated at 1, 3, and 5 kGy were 3.08, 1.46, and < or = 1 log CFU/g at day 1 of refrigerated storage. The maximum count of Enterobacteriaceae reached 2.29 and 1.45 log CFU/g at the end of storage for 1 and 3 kGy, respectively, but at a 5-kGy dose no growth of Enterobacteriaceae was observed. Of the biochemical indicators, thiobarbituric acid values for irradiated trout were higher than for nonirradiated fish (P < 0.05). Sensory evaluation (taste) showed a reasonable and good correlation with bacterial populations with storage time. The results revealed that radiation at a high dose (5 kGy) might induce lipid and protein oxidation, although the growth of microorganisms was inhibited. Therefore, radiation at a low dose (3 kGy) could be used to control the microbial and safety biochemical indices of O. mykiss for up to 4 weeks at refrigerator temperature without adverse effects on quality and acceptability.

Glucose, l-Malic Acid and pH Effect on Fermentation Products in Biological Deacidification

Industrial wine yeasts &lt;I&gt;Saccharomyces cerevisiae&lt;/I&gt; Syrena, an interspecies hybrid (&lt;I&gt;S. cerevisiae × S. bayanus&lt;/I&gt;) HW2-3 and &lt;I&gt;Schizosaccharomyces pombe&lt;/I&gt; met 3–15 h&lt;sup&gt;+&gt;/sup&gt; were examined to determine changes in fermentation profiles in different environmental conditions in YG medium with different concentrations of glucose (2, 6, 40 or 100 g/l), L-malic acid (4, 7 or 11 g/l) and at pH 3.0, 3.5 and 5.0. The results were obtained by HPLC method (organic acids, acetaldehyde, glycerol, diacetyl) and enzymatically (L-malic acid, ethanol). In anaerobic conditions (100 g/l glucose), the optimal parameters for L-malic acid decomposition for &lt;I&gt;S. cerevisiae&lt;/I&gt; Syrena and the hybrid HW2-3 were 11 g/l L-malic acid and pH 3.0 and 3.5, respectively. &lt;I&gt;S. pombe&lt;/I&gt; expressed the highest demalication activity at 40 and 100 g/l glucose, 7 g/l L-malic acid and pH 3.0. The fermentation profiles of selected metabolites of yeast were unique for specific industrial strains. These profiles may help in the proper selection of yeast strains to fermentation and make it possible to predict the organoleptic changes in the course of fruit must fermentation.

Physiological changes in relation to growth and ripening of khirni [Manilkara hexandra(Roxb.) Dubard] fruit

Introduction. Fruit ripening is the process resulting in changes in color, taste and texture, which make the fruit acceptable for consumption. Since a wide spectrum of physiological, biochemical and organoleptic changes are involved in the development of a soft, edible, ripe fruit, we studied theses changes in an underutilized fruit, khirni [Manilkara hexandra (Roxb.) Dubard]. Materials and methods. The changes in biochemical composition, which includes chlorophylls, carotenoids, anthocyanins, sugars, starch, free amino acids, phenols and proteins, and the specific activity of enzymes such as amylase, invertase, catalase, peroxidase, pectinmethylesterase, polygalacturanase and cellulase were analyzed in the fruit of Manilkara hexandra at five sequential developmental stages (young, premature, mature, preripened and ripened fruit stages). Results and discussion. The pulp of khirni fruit tastes sour during its growth period, but turns sweet when it ripens. A decreasing trend in chlorophylls occurs simultaneously with an increase in the quantity of total carotenoids and anthocyanins. Further, an increase in the quantity of sugars, proteins and phenols occurs towards the ripened stage, but starch and total free amino acids show a decrease in their quantities. Also, khirni fruit exhibits climacteric behavior with its increased rate of respiration and ethylene production. The moderate to significant changes in the activity of enzymes such as amylase, invertase, catalase and peroxidase involved in a number of catabolic and anabolic reactions indicate that these enzymes also have an active role in the process of khirni fruit growth and ripening.

Relative bioavailability of micronized, dispersible ferric pyrophosphate added to an apple juice drink

Food iron fortification is a sustainable and relatively simple strategy to reduce/prevent iron deficiency but is a challenge for the food industry because of possible adverse organoleptic changes caused by the added iron. A micronized dispersible ferric pyrophosphate, trademarked as SunActive Fe, has recently been developed. SunActive Fe has a small particle size, is water soluble and may be suitable for fortifying liquid products. To determine the relative bioavailability of SunActive Fe and its suitability for addition to pure apple juice. Iron absorption from SunActive Fe added to pure apple juice (Minute Maid) was compared with absorption from ferrous sulphate, a highly bioavailable form of iron, in 15 women with relatively low iron stores. Both forms of iron were enriched with an iron stable isotope and iron absorption from the apple juice drinks was calculated from the isotopic enrichment of red blood cells 14 days after the last test meal. Although mean absorption of iron from SunActive Fe was significantly lower than from ferrous sulphate (5.5% compared with 9.1%), the mean bioavailability of SunActive Fe iron relative to ferrous sulphate was 0.6, indicating that it is a good source of bioavailable iron. Iron Absorption from SunActive Fe was positively correlated (r = 0.97, P = 0.01) with absorption from ferrous sulphate, and negatively correlated with serum ferritin concentration (ferrous sulphate r = -0.81, P < 0.001; SunActive Fe r = -0.76, P = 0.01). SunActive Fe was well absorbed from apple juice and is a potentially useful fortificant for liquid food products.

Prochlorperazine tablets repackaged into dose administration aids: can the patient be assured of quality?

Patients are increasingly requiring their medications to be repackaged into dose administration aids because of the positive outcomes associated with reduction in medication related hospitalization and adverse effects due to improved medicines management. Since the stability of these repackaged medications is not the responsibility of manufacturer, it is important that drug substances with potential stability issues be identified. Thus the objective of this study was to evaluate the stability of prochlorperazine, a light sensitive drug repackaged into dose administration aids (DAAs), in order to provide guidelines to the pharmacist and advice to the patient on appropriate storage. Prochlorperazine tablets were stored repackaged in DAAs and in their original packaging for 8 weeks at ambient (25 +/- 1 degrees C; 60 +/- 1.5% RH), accelerated (40 +/- 1 degrees C; 75 +/- 1.5% RH) and in-use conditions encountered in situ both in a pharmacy and the patients' home. They were assessed for both chemical (using a validated HPLC method) and physical stability according to British Pharmacopoeial (BP) standards. In addition, photostability testing was undertaken under ICH conditions. Chemical and physical stability was confirmed to be within BP Limits. There were, however, noticeable organoleptic changes in the tablets stored under in-use conditions with a progressive grey discolouration over the 8 weeks, starting in week 2. Despite the confirmation of physical and chemical stability within BP limits, the discoloration and the potential for photodegradants to cause adverse effects in patients must lead us to draw the conclusion that the quality of this medication has been compromised. Pharmacists thus need to take this into account in repackaging and storage of prochlorperazine in DAAs and advise patients to store their DAA protected from light, heat and humidity.

Activity of essential oils in vapour phase against Paenibacillus larvae

Paenibacillus larvae subspecies larvae, a Gram-positive, spore-forming bacterium, is the causative agent of the American foulbrood (AFB), one of the most serious and destructive brood diseases of honeybees. AFB is a problem for beekeepers world-wide [1]. Thus, in this study we have tested eight essential oils from aromatic plants against two strains of P. larvae, one wild strain isolated from infected honeybee colony (15/08f4) and one standard strain (ATCC 9545). For the tests we have used disc volatilization method, as the application of chemicals in vapour phase in the beehives is simple and common. In addition, several products containing thymol against parasitic mite Varroa destructor are commercially available. Four essential oils were active in the range of tested concentrations (from 1 to 256 nl/ml). The most active was EO from Armoracia rusticana (MICs 16 nl/ml) followed by Thymus vulgaris (MIC 64 nl/ml), Mentha spicata var. crispa (MICs 64 and 128 nl/l against wild and standard strain, respectively) and Satureja hortensis (MICs 128 and 256 nl/ml, respectively). The results are quite promising, the toxicity of active EO against honeybees and possible organoleptic changes of bee products will be checked in the next phase.

Chromatographic evaluation of chlorophyll derivatives in pasta‐based food products: effects of pasteurization treatments and correlation with sensory profiles

AbstractBACKGROUND: The degree of greenness, attributed to chlorophyll pigments, is important in determining the final quality and consumer appeal of processed industrial food. Thermal pasteurization treatments are usually applied to improve the mechanical and microbiological stability of pasta: this research study was focused on the investigation of the effects from these treatments on chlorophylls and their derivatives. A second aim was the correlation between the organoleptic changes and the decomposition of chlorophylls present in spinach filled pasta.RESULTS: High‐performance liquid chromatography–diode array detection and liquid chromatography–electrospray ionization–mass spectrometry were used to separate and characterize pigments in dried spinach lasagna. The progressive reduction of chlorophylls and the simultaneous increase in derivatives were followed in the production steps. Furthermore, chlorophyll‐derived pigments present in spinach‐filled pasta products were monitored during shelf‐life: a complete degradation was confirmed around the sixth to seventh month, in agreement with the corresponding organoleptic tests.CONCLUSION: The adopted chromatographic and mass spectrometric techniques have proven to be successful in the estimation of pigment stability during steam treatments used for the production of dried spinach pasta. The possibility of exploiting chlorophylls and pheophytins as good markers for predicting the shelf‐life of food products enriched with edible grasses has also been demonstrated, correlating analytical measurements with sensory profiles. Copyright © 2007 Society of Chemical Industry

The use of natural essential oils as antimicrobial solutions in paper packaging. Part II

We have assessed the antimicrobial, vapor-phase activity of the following natural essential oils (EOs) when used in paraffin-based “active coatings” for paper packaging materials intended to come into contact with foods: clove ( Sygzium aromaticum), cinnamon ( Cinnamomum zeylanicum), and oregano ( Origanum vulgare) EOs, and cinnamaldehyde-enriched cinnamon EO. To our knowledge, this is the first time that such an approach has been presented for consideration by the scientific community. The potential utility of the active paper manufactured using the paraffin coatings was tested in assays with several common fungal and bacterial contaminants of foods. In these assays, the fortified cinnamon EO paraffin coating totally inhibited Candida albicans, Aspergillus flavus, and Eurotium repens, and provided significant activity against both Penicillium nalgiovense and Penicillium roqueforti. These results are very promising, since foods that are often packaged with this type of material include fruit and vegetables that are more frequently spoiled by fungi than other agents. In contrast, no inhibition of the tested Gram-positive bacteria ( Bacillus cereus, Listeria monocytogenes, Enterococcus faecalis, and Staphylococcus aureus) was observed, and the only active coatings that showed inhibitory activity against Gram-negative bacteria were the enriched cinnamon EO (which significantly inhibited the highly relevant organisms Salmonella cholerasuis, Escherichia coli, Yersinia enterocolitica, and Pseudomonas aeruginosa) and to a lesser extent, oregano EO. Preliminary analysis of the atmospheres generated by the active coatings by single drop microextraction (SDME) followed by gas chromatography–mass spectrometry (GC–MS) showed that there were significant differences amongst them, which were consistent with known differences in the compositions of the EOs. The percentage of EO added to the coatings, but not the thickness of the coatings, was found to have a significant influence on their antimicrobial activities. Probable reasons for this difference are discussed. The shelf-life of the packaging manufactured using the fortified cinnamon EO was evaluated against C. albicans and A. flavus, and it was found to retain its total inhibitory activity over the whole, 71-day test period. Finally, the efficacy of the coatings was tested in trials with two varieties of strawberries. Complete protection was obtained during 7 days storage in a fridge at 4 °C, during which no visible fungal contamination developed and there were no apparent visible or organoleptic changes in the strawberries.

Poor Preservation Efficacy Versus Quality and Safety of Pediatric Extemporaneous Liquids

Most medicines are available only as solid, adult-strength dosage forms from which oral extemporaneous liquids are often prepared for children. There are few comprehensive reference lists for the preparation of pediatric extemporaneous formulations. Some pediatric reformulations are made by diluting the suspending vehicle, and a shelf life of up to 3 months can be used without documented microbial stability. Although most commercially available ready-to-use vehicles are supplied as preserved formulations, it is still common practice in many European dispensaries to prepare and dilute these vehicles as required for specific prescriptions. To determine what influence dilution of vehicles has on the preservation efficiency of extemporaneous formulations. Suspending vehicles were made by diluting methylcellulose 1% and simple syrup, BP (British Pharmacopoeia) in ratios of 1:1 and 1:4. The efficacy of antimicrobial preservation was tested according to the 2007 standards required by the BP. Dilution in ratios greater than 1:1 failed the BP 2007 criteria. Such dilution represents a potential biohazard, especially to premature, newborn, or immunocompromised children, exposing them not only to possible organoleptic changes of the preparation, but also to ingestion of either dangerous numbers of microorganisms or medicines that may have undergone biotransformation, rendering them inactive or toxic. Significant concerns have been raised regarding the quality of extemporaneous preparations. We call for further research in this neglected area to address issues of antimicrobial preservation, including revision of existing quality assurance monographs. Moreover, these monographs should take into account testing that simulates multiple dosing from a single storage container during the intended in-use shelf life of multidose extemporaneous preparations.