Presence Of Spoilage Microorganisms Research Articles

Scaling up gaseous chlorine dioxide (ClO2) treatment in the cold storage of fresh apples

Novel interventions are needed to mitigate microbial risks, like Listeria monocytogenes, before shipping fresh apples to retail markets. Batch gaseous chlorine dioxide (ClO2) in-storage treatments were conducted to assess the inactivation of Listeria innocua, reduction of spoilage microorganisms, and changes in quality. Gaseous ClO2 was generated using equal amounts of dry precursors inside the modified commercial refrigerator with 82 kg and 330 kg apples for pilot and semi-industrial scale experiments, respectively. A cocktail of L. innocua was spot inoculated on the calyx of fresh Fuji apples and treated with an initial ClO2 input of 1.2 g of each precursor/kg of produce at a pilot scale for 30 d and semi-industrial scale for 90 d. Headspace ClO2 concentrations, temperature, and relative humidity were measured during the batch treatments. Reductions of 1.4±0.2 and 1.2 log CFU/mL of Listeria innocua were achieved by pilot-scale and semi-industrial scale trials, respectively. The presence of spoilage microorganisms was not significantly (P>0.05) impacted, and apples displayed no signs of deterioration. This study confirms that ClO2 can significantly inhibit foodborne pathogens, such as Listeria, during prolonged cold storage and reduce the risk of contamination for apple growers.

Óleo essencial nanoformulado de alecrim pimenta (Lippia sidoides) como aditivo em silagens consorciadas

Abstract The presence of spoilage microorganisms in forage interferes with the fermentation process of silage, due to competition with lactic acid bacteria for substrate, generating losses and influencing the nutritional value of the ensiled material. Thus, the objective is to evaluate the effect of “Alecrim Pimenta” essential oil (Lippia sidoides) and nanoformulated thymol on microbiological, fermentative and aerobic stability profile of sorghum (Sorghum bicolor cv. BRS Ponta Negra) silage intercropped with Paiaguás grass (Urochloa brizantha cv. BRS Paiaguás). A 4 x 3 factorial design was adopted, with four additives applied to the silages (control treatment; nanoformulated "Alecrim Pimenta" essential oil (OEN); 62% nanoformulated thymol; and 100% pure nanoformulated thymol), associated with three silo period times (15, 30 and 45 days), with five replications per treatment, totaling 60 mini silos. The Clostridium population was higher in the control treatment and in the OEN. The Lactobacillus population decreased with the increase in silo opening time. Higher aerobic stabilities were recorded in silages with 100% nanoformulated thymol with opening at 15 days; and silages with 62% nanoformulated Thymol (opening period at 30 and 45 days). Silages with 100% thymol provided higher losses of dry matter, gases and effluents, while the use of OEN provided lower losses of dry matter and gases. Silos opened at 45 days showed higher losses of dry matter, gases and effluents. Sorghum and Paiaguás grass silages that received nanoformulated thymol were more efficient in controlling Clostridium and Lactobacillus populations, and this additive improved the aerobic stability of the silage.

From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers.

In the past few years, there has been a growing demand by consumers for more complex beers with distinctive organoleptic profiles. The yeast, raw material (barley or other cereals), hops, and water used add to the major processing stages involved in the brewing process, including malting, mashing, boiling, fermentation, and aging, to significantly determine the sensory profile of the final product. Recent literature on this subject has paid special attention to the impact attributable to the processing conditions and to the fermentation yeast strains used on the aromatic compounds that are found in consumer-ready beers. However, no review papers are available on the specific influence of each of the factors that may affect beer organoleptic characteristics. This review, therefore, focuses on the effect that raw material, as well as the rest of the processes other than alcoholic fermentation, have on the organoleptic profile of beers. Such effect may alter beer aromatic compounds, foaming head, taste, or mouthfeel, among other things. Moreover, the presence of spoilage microorganisms that might lead to consumers’ rejection because of their impact on the beers’ sensory properties has also been investigated.

Estratégias alternativas na higienização de frutas e hortaliças

The consumption of fruits and vegetables has increased with modern society seeking healthier lifestyles. Today consumers want fresh foods, with convenience and microbiological, sensory and nutritional quality. The microbiological quality of fruits and vegetables is related with the presence of spoilage microorganisms, which can reduce the shelf life of these products and the presence of pathogenic microorganisms that can cause illness in consumers. Washing step with sanitizers application is the stage which can be reduced microbial load to ensure safety product. Chlorinated compounds are widely used in descontamination, however, there is interest in using others since they generate toxic wastes, as trihalomethanes, in the presence of organic matter undergoing decomposition. Among the alternatives, the literature indicate the application of other chemical sanitizers such as hydrogen peroxide, peroxiacetic acid, chlorine dioxide, ozone, organic acids and physical descontaminating as ultrasound.

Factors Affecting the Presence of Ochratoxin A in Wines

Ochratoxin A (OTA) are synthesized mainly by different species of Aspergillus and Penicillium being its human toxicological effects reflected in different countries due to the consumption of different foods and beverages such as red, white, rose, and special wines. This review presents an overview of the direct (meteorological conditions, grape cultivation, and wine-making techniques) and indirect (latitude, year of production, use of pesticides, presence of spoilage microorganisms, conditions of storage of the harvested grapes, type of maceration, and conditions of fermentation), factors affecting the presence of OTA in wines.

Effect of Postchill Washing on Bacterial Counts of Broiler Chickens

THE presence of spoilage microorganisms and organisms of public health significance on the surface of processed poultry has resulted in continued research directed toward minimizing microbial incidence and development. Through the years in-plant chlorination (Goresline et al., 1951; Somers, 1951; Miller, 1953; Drewniak et al., 1954; Ziegler and Stadelman, 1955; and Mercer, 1964), antibiotics (summarized by Ayres, 1962), polyphosphates (Spencer and Smith, 1962; Elliot et al., 1964; and Steinhauer and Banwart, 1964) and changes in processing procedures (Ziegler and Stadelman, 1955; Essary et al., 1958; Thomson and Kotula, 1959; Essary and Howes, 1960; May, 1961; Kotula and Kinner, 1964; and Salzer, 1965) have been advocated for the control of these organisms. Chilling in continuous chillers has also been shown to reduce bacterial counts on chickens (Kotula et al., 1962). Because with water chilling, birds are placed in a common bath, the numbers of organisms on the birds’ surface is affected .