Preservation Of Food Products Research Articles

Assessing the impact of isochoric freezing as a preservation method on the quality attributes of orange juice.

Isochoric (constant volume) freezing is a novel food preservation technology that has demonstrated the ability to preserve food products at subfreezing temperatures in an unfrozen state, thereby avoiding the detrimental effects of ice formation. It minimizes the quality loss of fresh fruits and juices, increases their nutrient content, and reduces microbial counts. Orange juice (OJ) samples were subjected to conventional freezing (CF) and isochoric freezing (IF) for 7 days and then stored at 4°C for an additional 7 days. We evaluated the microbiological and physicochemical quality of CF and IF OJ before and after storage. The IF was performed at three different conditions: -5°C/73MPa, -10°C/93MPa, and -15°C/143MPa. The results indicate that the total aerobic count of OJ remained below the detection limit after heat treatment, 7 days of CF and 7 days of IF. Yeast and mold counts increased in fresh and CF OJ after 7 days of storage at 4°C, whereas IF OJ remained below the detection limit. Less color difference was observed in IF (-15°C/143MPa) OJ compared to heat-treated and CF OJ. Heat treatment inactivated 42% of pectin methylesterase (PME), whereas 7-day long IF increased PME activity up to 150%. Additionally, IF (-15°C/143MPa) OJ showed reduced pulp sedimentation, which can be advantageous, as sedimentation in juices has been a recognized technological issue in the juice industry. Ascorbic acid level was significantly higher in IF (-15°C/143MPa) OJ compared to fresh and CF OJ after storage.

Pelatihan Teknologi Sterilisasi dalam Kemasan Plastik Tahan Panas untuk Memperpanjang Umur Simpan Sate Ayam Khas Ponorogo

Chicken satay is one of the signature dishes from Ponorogo Regency, often used as souvenirs by travelers. However, its short shelf life has limited the marketing and distribution area of the product. The activity aimed to train small enterprise partners in Ponorogo Regency to preserve their chicken satay using a simple commercial sterilization method and to measure the thermal process adequacy. The thermal process adequacy measurement was carried out at the SEAFAST Center, while the training was conducted in person at the partner's locations in Ponorogo. A questionnaire was distributed during the training to assess the participant's understanding of preserving food products using the thermal process. The sterilization process was performed by heating chicken satay in a pressure cooker for 1 hour (calculated since the maximum pressure cooker's temperature was reached), resulting in F0 values ranging from 4.2 to 5.2 minutes. The training was delivered by providing theoretical and practical experience. Data from questionnaires showed that the training improved the participants' understanding, with the average score per participant increased from 6.13 to 10.92 (32% increase).

Secondary metabolites and transcriptomic analysis of novel pulcherrimin producer Metschnikowia persimmonesis KIOM G15050: A potent and safe food biocontrol agent

Metschnikowia persimmonesis, a novel endophytic yeast strain isolated from Diospyros kaki calyx, possesses strong antimicrobial activity. We investigated its potential use as an environmentally safe food biocontrol agent through genomics, transcriptomics, and metabolomics. Secondary metabolites were isolated from M. persimmonesis, followed by chemical structure elucidation, PUL gene cluster identification, and RNA sequencing. Pulcherrimin was isolated using 2 M NaOH, its structure was confirmed, and the yield was quantified. Biocontrol efficacy of M. persimmonesis on persimmon fruits and calyx was evaluated by assessing lesion diameter and disease incidence. Following compounds were isolated from M. persimmonesis co-culture with Botrytis cinerea and Fusarium oxysporum: fusaric acid, benzoic acid, benzeneacetic acid, 4-hydroxybenzeneacetic acid, 4-(-2-hydoxyethyl)-benzoic acid, cyclo (Leu-Leu), benzenemethanol, 4-hydroxy-benzaldehide, 2-hydroxy-4-methoxy-benzoic acid, 4-hydroxy-benzoic acid, lumichrome, heptadecanoic acid, and nonadecanoic acid. Exposing M. persimmonesis to different growth media conditions (with or without sugar) resulted in the isolation of five compounds: Tyrosol, Cyclo (Pro-Val), cyclo(L-Pro-L-Tyr), cyclo(Leu-Leu), and cyclo(l-tyrosilylicine). Differentially expressed gene analysis revealed 3264 genes that were significantly expressed (fold change ≥2 and p-value ≤0.05) during M. persimmonesis growth in different media, of which only 270 (8.27%) showed altered expression in all sample combinations with Luria–Bertani Agar as control. Minimal media with ferric ions and tween-80 triggered the most gene expression changes, with the highest levels of PUL gene expression and pulcherrimin yield (262.166 mg/L) among all media treatments. M. persimmonesis also produced a higher amount of pulcherrimin (209.733 mg/L) than Metschnikowia pulcherrima (152.8 mg/L). M. persimmonesis inhibited the growth of Fusarium oxysporum in persimmon fruit and calyx. Toxicity evaluation of M. persimmonesis extracts showed no harmful effects on the liver and mitochondria of zebrafish, and no potential risk of cardiotoxicity in hERG-HEK293 cell lines. Thus, M. persimmonesis can be commercialized as a potent and safe biocontrol agent for preserving food products.

Exopolysaccharide (EPS) Based Edible Films To Enhance Shelf-life of Fruits And Vegetables

As the world population increases, supply and quality of fresh foods becomes a challenge. The development of food packaging films and coatings is one of the modern strategies for preserving food products and ensuring their freshness and quality during storage. Exopolysaccharides (EPSs), usually derived from Lactic Acid Bacteria (LAB), are molecules that are released by most bacteria which act as a protection for the bacteria. In this investigation, a dissolved EPS, combined with a plasticizer, was employed in the formulation of an edible film. The findings revealed that fruits coated with lyophilized EPS exhibited superior resilience against environmental factors that contribute to spoilage. The utilization of microbial exopolysaccharides emerges as a promising and sustainable alternative to contemporary food packaging techniques. This study underscores the potential of this approach to enhance the shelf life and quality of food products, thereby addressing the pressing challenges associated with the growing global population.

Assessment of Sourdough Fermentation Impact on the Antioxidant and Anti-Inflammatory Potential of Pearl Millet from Burkina Faso.

Millet, a gluten-free cereal, has received attention for its environmental friendliness and higher protein content than other grains. It represents a staple food in many African countries, where fermentation is traditionally used for preserving food products and preparing different cereal-based products. This study aimed to assess the impact of sourdough fermentation on bioactive compounds and antioxidant and anti-inflammatory properties of pearl millet from Burkina Faso. Phenolic compounds were investigated spectrophotometrically and by HPLC-DAD. The antioxidant activity of unfermented (MF) and fermented (FeMF) millet was evaluated in vitro by spectrophotometric and fluorometric assays and ex vivo on oxidized human erythrocytes for hemolysis inhibition. Finally, the potential anti-inflammatory effect of FeMF and MF was evaluated on human adenocarcinoma cell line (HT-29) exposed to TNF-α inflammatory stimulus. Results revealed significantly higher levels of polyphenols, flavonoids, and in vitro antioxidant activity following millet fermentation. Notable differences in phenolic composition between FeMF and MF are observed, with fermentation facilitating the release of bioactive compounds such as gallic acid, quercetin, and rutin. A dose-dependent protection against oxidative hemolysis was observed in both FeMF- and MF-pretreated erythrocytes. Similarly, pretreatment with FeMF significantly reduced the levels of inflammatory markers in TNF-α-treated cells, with effects comparable to those of MF. Fermentation with sourdough represents a simple and low-cost method to improve the bioactive compounds content and in vitro antioxidant activity of millet flour with promising nutraceutical potential.

Exploring the effects of montmorillonite and halloysite nanotubes on mechanical, optical and barrier properties of poly (butylene adipate‐co‐terephthalate) blown films: Implications for sustainable packaging and food storage

AbstractBiodegradable packaging plastics combining good mechanical properties and low gas permeability is required to avoid environmental and food safety concerns. This study explores the impact of montmorillonite (MMT) and halloysite nanotubes (HNT), on the mechanical, optical, and oxygen permeability of blown film poly (butylene adipate‐co‐terephthalate) (PBAT) composites. The morphology of the films was evaluated by x‐ray diffraction (XRD), differential scanning calorimetry and scanning electron microscopy. Good distribution/dispersion of clays is found in the PBAT‐MMT films. Besides, there is an increase in the crystallinity of PBAT due to the nucleating effect of HNT. Improvement in the tensile strength and elongation at break in the machine direction is obtained up to a clay content of 1.5 vol%. The incorporation of 1.5 vol% of MMT and 1 vol% of HNT leads to a reduction in the oxygen permeability of the PBAT film by 29% and 38% respectively. Furthermore, the films remain transparent regardless of clay content. Finally, the feasibility of the films for food storage is tested in grapes, obtaining extended shelf life. The favorable mechanical, barrier and optical properties of the biodegradable films, along with the scalable production process, make them attractive for application in the storage and preservation of food products.

Antimicrobial Test of Manalagi Apple Peel (Malus sylvestris) Kombucha As A Natural Preservative Against Indigenous Microbes of Fresh Fish (Clarias sp. dan Zeus sp.) Meat

The chemical preservatives in food products cause health problems, so natural preservatives are safer for health to prevent damage to food products. Modification studies on the use of kombucha-based ingredients with manalagi apple peels have been little reported by other studies. Kombucha fermentation, which produces acetic acid, can inhibit microbial growth in fish meat. The polyphenol and flavonoid content of manage apple peel can be used as antibacterial and antifungal. This study aimed to determine the ability of manalagi apple peel kombucha to inhibit the growth of indigenous bacteria and fungi in fresh dori and catfish. The samples used in this research were Manalagi apple peel kombucha with code KAM14 with a fermentation time of 14 days and KAM21 with a fermentation time of 21 days, which were made in test concentrations of 50%, 75%, and 100% which were tested in duplicate. The samples were then tested in vitro for indigenous microbes in fresh fish meat (Clarias sp. dan Zeus sp.). The results of this study were that the KAM14 sample did not show inhibition ability. In contrast, the KAM21 sample inhibited the growth of indigenous bacteria and fungi in both types of fish. The highest inhibition value of indigenous dori bacteria was at a 100% concentration of 5,35 mm. The highest inhibition value for indigenous dori fungi was also seen at a 100% concentration of 3,9 mm. The highest inhibition value of indigenous catfish bacteria was at a 100% concentration of 5,1 mm. The highest inhibition value for indigenous catfish fungi was also seen at a 100% concentration of 3,55 mm.

Preparation of bioactive film based on chitosan and essential oils mixture for enhanced preservation of food products

Recently, the concept of biodegradable and bioactive packaging and surface coating has become a trend. In this work, the bioactive films of chitosan were elaborated following the casting method. Contrary to the films containing the Cinnamomum zeylanicum Blume, Thymus satureioides Cosson, and Syzygium aromaticum essential oils (EOs) mixtures, the control film was thin, colorless, and showed high moisture content, swelling degree, and elongation at break. Concerning the physicochemical parameters, the incorporation of the EOs mixtures minimized the hydrophobicity of the material (θw < 65°) and modified randomly its surface free energy components (γ−; γ+; γLW). The theoretical prediction of Aspergillus sp. and Rhizopus sp. adherence to the chitosan-based films was relatively correlated to the experimental results (r = −0.601). The latter showed that 6.80 % and 19.02 % of the control film surface was covered by Aspergillus sp. and Rhizopus sp. spores, respectively. In contrast, no fungal adherence was noticed in the case of the film incorporating the triple EOs mixture. These promising results revealed that chitosan film containing C. zeylanicum, T. satureioides, and S. aromaticum EOs mixtures could be utilized as a surface coating or bioactive packaging in the food industry.

Green synthesis and characterization of Fe/Mg nanoparticles for their potential applications against aflatoxogenic A. flavus

Natural contamination of agricultural products like crops (red chilies, peanuts, pistachio, walnut, rice, corn, cottonseed, and wheat) by various fungi and their metabolites, may occur at pre and post-harvest levels. Ten thousand Mycotoxins have been known that are produced by various fungi but the metabolites of the genus Aspergillus called aflatoxins are well known due to their most toxic potential. Among the twenty identified types of aflatoxins four types B1 (AFB1), B2 (AFB2), G1 (AFG1), and G2 (AFG2) are well known due to carcinogenic potential. It is a very difficult task to inhibit their growth from food and feed products to get rid from the exposure of aflatoxins. The process of inhibition was employed for this purpose and natural materials with their modified surface was used as antifungal agents. This method was found to be very beneficial and effective for the inhibition of Aflatoxogenic A. flavus from agricultural commodities. This method of inhibition of growth of A. flavus being cost effective and economical to preserved food and feed products before its consumption. In this research work, Fe/Mg nanoparticles was prepared by using leaf extract of Azadirachta indica. Optimum conditions for efficient inhibition of A. flavus was initial concentration 5 mg/mL while dose rate for both of these was 15 and 20 mg/mL. For the characterization of synthesized Fe/Mg nanoparticles Ultraviolet spectroscopy, Scanning electron microscopy, energy-dispersive X-ray spectroscopy and Fourier-transform infrared spectroscopy were used. Statistical analysis was done by calculating standards errors at 0.05 level of significance.

Application of water soluble chitosan for vannamei shrimp (Litopenaeus vannamei) preservation at chilling temperature

Active biomolecules such as chitosan and its derivatives have a role in food products preservation due to its antimicrobial properties. The aim of this study is to determine the ability of water soluble chitosan to extend shelf life of peeled and deveined shrimp stored at the chilling temperature. This study used completely randomized design using three treatments (control, 2% chitosan solution, and 2% water soluble chitosan solution) with six replications. Samples were tested for aerobic plate count, pH, total volatile base nitrogen, and sensory (appearance, odor, and texture). Experiments on water soluble chitosan indicated number of microbes was still within the safe limit until the 6th day. This could be identified from the number of microbes which still could be accepted by consumers (&lt; 5 x 104 colonies/gram) at the 6th day, while in the control treatment the microbial amount within the safe limit until the 3rd day. Total Volatile Base Nitrogen of water soluble chitosan treatment was 3.69 mgN/100 grams. The pH value of shrimp treated with water soluble chitosan was 6.8, while in the organoleptic test, water soluble chitosan treatment had significant difference from control (P &lt;0.05). This research conclude that water soluble chitosan have properties that can preserve food products specially vanamei shrimp.

Development of biodegradable coatings by the incorporation of essential oils derived from food waste: A new sustainable packaging approach

AbstractPackaging serves as a pivotal component in addressing food losses by extending the shelf life and preserving the quality of both raw and processed food products. Nevertheless, conventional plastic packaging has substantial environmental drawbacks due to its non‐biodegradable nature and the inclusion of potentially harmful chemical components. As a result, there is a global shift toward biodegradable packaging obtained from natural sources as a more environmentally friendly and sustainable alternative. In this regard, biodegradable coatings made up of natural sources are very efficient for food packaging purposes because of various significant properties. Moreover, huge amounts of food waste are produced globally, leading to environmental pollution. Utilization of this waste is crucial, with one significant application being the extraction of essential oils (EOs). These oils are incorporated into different coatings materials to enhance their functional properties for better preservation of food products. So, this review covers the potential of EOs derived from food waste materials as bioactive compounds incorporated in biodegradable coatings for enhancing the storage quality and shelf life of food products. The biodegradable coatings enriched with these EOs thereby reduce microbial spoilage, stop moisture loss and act as a barrier against gases that ultimately enhance the product's shelf life. These coatings with EOs also reduce weight loss and stabilize other parameters such as pH, colour, acidity and firmness of food commodities. Different packaging systems using waste‐derived EOs have been developed to preserve both plant and animal‐origin foods such as fruits, meat, fish, shrimp, mushrooms and cheese. Developing biodegradable packaging from natural polymers along with the incorporation of EOs from food waste is an innovative way of food preservation and waste management.

Effect of alkaline pH values on physical and functional properties of edible films made from calcium caseinates

Films are an important tool in food packaging, delivery, and preservation of food products. Milk based films have shown the potential to be renewable, edible, and provide a lower cost option to replace plastic films, but there is still a need to find formulations that have superior physical properties and can be made with cheaper materials. Research has suggested that pH modification of the film solution into alkaline conditions could improve film properties. Calcium caseinate based films were made with increased pH to study their physical qualities. Film strength for CaCN films reached a relative maximum at pH 8. CaCN films also showed increasing strength and decreasing elongation with aging. Increasing pH above 10 yielded the lowest oxygen permeabilities for both recipes. Calcium caseinate films with modified pH have many beneficial properties, performing better than previously reported milk-based films in a number of categories and are promising candidates for food applications.

The Extraction and Impact of Essential Oils on Bioactive Films and Food Preservation, with Emphasis on Antioxidant and Antibacterial Activities-A Review.

Essential oils, consisting of volatile compounds, are derived from various plant parts and possess antibacterial and antioxidant properties. Certain essential oils are utilized for medicinal purposes and can serve as natural preservatives in food products, replacing synthetic ones. This review describes how essential oils can promote the performance of bioactive films and preserve food through their antioxidant and antibacterial properties. Further, this article emphasizes the antibacterial efficacy of essential oil composite films for food preservation and analyzes their manufacturing processes. These films could be an attractive delivery strategy for improving phenolic stability in foods and the shelf-life of consumable food items. Moreover, this article presents an overview of current knowledge of the extraction of essential oils, their effects on bioactive films and food preservation, as well as the benefits and drawbacks of using them to preserve food products.

.Cinnamaldehyde-enriched Pickering emulsions stabilized by modified cellulose I and II nanocrystals recycled from maple leaves for shrimp preservation

The utilization of biomass waste has attracted much interest, but such attention hasn't been paid to the abundant fallen maple leaves in Canada. Herein, we aim to obtain cellulose nanocrystals (CNCs) from maple leaves and explore their potential applications as sustainable stabilizers of Pickering emulsions for the preservation of food products with complicated structures. The results reveal that two types of CNCs were extracted from maple leaves at different alkaline conditions. Octenyl succinic anhydride was selected to modify rod-like CNCs, and the CNC-stabilized oil-in-water Pickering emulsions showed excellent stability. Cinnamaldehyde, a model antibacterial compound, was incorporated in the Pickering emulsions, which exhibited the improved storage stability and sustained antibacterial capacity towards both Gram-positive and Gram-negative bacteria. Shrimp was chosen as an example that has complicated surface structure and is hard to disinfect, and the CNC-stabilized Pickering emulsions could be easily sprayed on the surface of shrimp to inhibit the proliferation of bacteria and inactivate the psychrophilic bacteria responsible for shrimp spoilage at refrigerated condition, so as to preserve the quality of shrimp. Therefore, the current work suggests the possibility to utilize fallen maple leaves as a promising source of CNCs and the applications of CNC-stabilized Pickering emulsions in seafood preservation.

Spices as Sustainable Food Preservatives: A Comprehensive Review of Their Antimicrobial Potential.

Throughout history, spices have been employed for their pharmaceutical attributes and as a culinary enhancement. The food industry widely employs artificial preservatives to retard the deterioration induced by microbial proliferation, enzymatic processes, and oxidative reactions. Nevertheless, the utilization of these synthetic preservatives in food products has given rise to significant apprehension among consumers, primarily stemming from the potential health risks that they pose. These risks encompass a spectrum of adverse effects, including but not limited to gastrointestinal disorders, the disruption of gut microbiota, allergic reactions, respiratory complications, and concerns regarding their carcinogenic properties. Consequently, consumers are displaying an increasing reluctance to purchase preserved food items that contain such additives. Spices, known for their antimicrobial value, are investigated for their potential as food preservatives. The review assesses 25 spice types for their inherent antimicrobial properties and their applicability in inhibiting various foodborne microorganisms and suggests further future investigations regarding their use as possible natural food preservatives that could offer safer, more sustainable methods for extending shelf life. Future research should delve deeper into the use of natural antimicrobials, such as spices, to not only replace synthetic preservatives but also optimize their application in food safety and shelf-life extension. Moreover, there is a need for continuous innovation in encapsulation technologies for antimicrobial agents. Developing cost-effective and efficient methods, along with scaling up production processes, will be crucial to competing with traditional antimicrobial options in terms of both efficacy and affordability.

Insight on Incorporation of Essential Oils as Antimicrobial Substances in Biopolymer-Based Active Packaging.

The increasing interest in microbiological food safety requires the development of sensitive and reliable analyses and technologies for preserving food products' freshness and quality. Different types of packaging systems are one of the solutions for controlling microbiological activity in foods. During the last decades, the development of biopolymer-based active packaging with essential oil incorporation systems has resulted in technologies with exceptional application potential, primarily in the food industry. There is no doubt that this principle can facilitate food status monitoring, reduce food waste, extend the shelf life, improve the overall quality of food, or indicate a larger problem during the storage, production, and distribution of foodstuffs. On the other hand, most antimicrobial packaging systems are in the development phase, while the sensitivity, selectivity, complexity, and, above all, safety of these materials are just some of the essential questions that need to be answered before they can be widely used. The incorporation of essential oils as antimicrobial substances in biopolymer-based active packaging holds significant promise for enhancing food safety, extending shelf life, and offering more sustainable packaging solutions. While challenges exist, ongoing research and innovation in this field are likely to lead to the development of effective and environmentally friendly packaging systems with enhanced antimicrobial properties.

A novel active packaging film containing citronella oil: Preparation, characterization, antimicrobial activity and application in grape preservation

In this study, citronella oil (CO) was incorporated into soy protein isolate (SPI) to prepare antimicrobial protein films capable of inhibiting the growth of spoilage microorganisms on food packaging and providing effective preservation of food products. The morphological, physical and functional properties of the antimicrobial protein films were characterized and investigated by different characterization tools. The SEM results showed that the surface of the films was relatively smooth and flat. FTIR and XRD analyses indicated that CO was uniformly distributed in SPI with good compatibility. Under UV light, the films containing CO showed moderate light transmission and better UV-blocking properties than the SPI-based films. The addition of CO improves the hydrophobic property of the films, and the water content of the film containing 3 % CO is reduced to 20 % compared with that of the SPI film with 27.5 %. The DMA showed that the prepared films had good tensile, swelling and relaxation properties. Antimicrobial protein films containing 3 % CO showed high antimicrobial activity against S. aureus and E. coli. It was also found that the film with 3 % CO had a survival rate of more than 70 % and an apoptosis rate of 5.3 % for BEAS-2B cells after 48 h, indicating that such films are safe. Moreover, the film with 3 % CO showed good freshness and storage capacity with a weight loss of 44.16 % after the grapes had been packed for 7 days. These good physical properties and functional properties suggest that films containing CO have great potential for food packaging applications.

Natural preservatives for hams: Essential oil mixtures and major compounds' efficacy against Clostridium sporogenes

AbstractThe demand for healthier products by consumers has prompted research into the use of essential oils (EOs), which are known for their antimicrobial properties. This study investigated the antimicrobial properties of EOs as a potential alternative to synthetic preservatives, specifically, cinnamon, clove, and oregano EOs, as well as their majority compounds (cinnamaldehyde, eugenol, and carvacrol) on Clostridium sporogenes inoculated in hams. The findings of the study revealed that cinnamon EO and its major compound cinnamaldehyde were the most efficient in inhibiting the growth of C. sporogenes, demonstrating the lowest minimum bactericidal concentration MBC (0.1%). The combination of oregano EO, cinnamon EO, cinnamaldehyde, and carvacrol led to a significant decrease in bacterial growth (approximately 3 log) after 28 days in hams. Furthermore, the presence of spores was not observed for 14 days (at 14°C) and 21 days (at 7°C) of storage, indicating a delay in sporulation. The treatments using the combination of EOs, and their major compounds had minimal impact on the color of the hams while maintaining the physicochemical characteristics of the product. This study demonstrates that EOs and their major compounds can be applied as natural preservatives in ham, offering a potential alternative for reducing the use of nitrites in various food types. The research emphasizes the antibacterial efficacy of cinnamon, clove, and oregano EOs, along with their major compounds, in inhibiting C. sporogenes in ham. The findings indicate that these natural alternatives could be valuable in preserving food products and reducing the reliance on synthetic preservatives.

The Occurrence and Characteristics of Methicillin-Resistant Staphylococcal Isolates from Foods and Containers.

Antimicrobial resistance (AMR) has emerged as an urgent global public health issue that requires immediate attention. Methicillin-resistant staphylococci (MRS) is a major problem, as it may cause serious human and animal infections, eventually resulting in death. This study determined the proportional distribution, genetic characteristics, and antimicrobial susceptibility of mecA- or mecC-carrying staphylococci isolated from food chain products. A total of 230 samples were taken from meat, food, fermented food, and food containers. Overall, 13.9% (32/230) of the samples were identified to have Staphylococcus aureus isolates; of those, 3.9% (9/230) were MRS, with eight mecA-positive and one mecC-positive samples, and 1.3% (3/230) methicillin-resistant Staphylococcus aureus (MRSA). MRSA strains belonging to three sequence types (ST9, ST22, and a newly identified ST), three different spa types (T005, t526, and a newly identified type), and three different SCCmec types (IV, V, and an unidentified SCCmec) were detected. Additionally, eight mecA-positive staphylococcal isolates were identified as S. haemolyticus, S. sciuri, S. simulans, and S. warneri, while the mecC-harboring isolate was S. xylosus. The enterotoxin gene, SEm, was detected at 1.56% in S. aureus, whereas SEq was detected at 0.31%, and SEi was also found in MRSA. Our study emphasizes the importance of enhanced hygiene standards in reducing the risk of occupational and foodborne MRSA infections associated with the handling or consumption of meat, food, and preserved food products.

Edukasi Penggunaan dan Identifikasi Bahan Pengawet pada Produk Pangan di Manunggal Jaya Kecamatan Tenggarong Seberang

Food preservatives have been used in general by the public. The addition of food preservatives intends and intends to prevent the growth of spoilage bacteria in materials and products. The use of preservatives must be in small quantities or within the acceptable threshold. If the amount of preservatives used exceeds the threshold limit, it can trigger health problems. However, many producers abuse the addition of toxic preservatives, which are still found in food, so it is necessary to provide education and practice on detecting preservatives in food in the community, especially in Manunggal Jaya Village, Tenggarong opposite District. This activity begins with outreach and counseling about the types of preservatives and continues with analyzing the detection of dangerous preservatives in food products. The activity results show that the importance of education on preservatives in food products can increase the knowledge and understanding of the community in Manunggal Jaya Village, Tenggarong opposite District, and be able to carry out analyses using a simple method of detecting dangerous preservatives such as formaldehyde and borax.