Total Aerobic Mesophilic Bacteria Counts Research Articles

Effects of Process Conditions on Drying of Tomato Pomace in a Novel Daylight Simulated Photovoltaic-Assisted Drying System

AbstractThe tomato pomace (TP), which is a by-product of the production of tomato paste, was dried in a novel custom-designed daylight simulated photovoltaic assisted dryer (DPVD). The different light applications (daylight, UV light, daylight + UV light, and without light), different air velocities (1.5 and 2 m/s), and different heating source modes (hot air and infrared) were applied to dry TP having a moisture content of 80.60 ± 0.73% to the moisture content of 7.66 ± 1.72%. The average water activity values of all dried samples were measured as 0.52 ± 0.08. Analysis was conducted to compare sun drying with the effects of process conditions on the quality (color properties, lycopene, β-carotene, and total mesophilic aerobic bacteria count) and performance (energy efficiency, exergy efficiency, specific moisture evaporation rate, and improvement potential) characteristics of TP. The effects of process conditions for each heating source mode were determined separately, and the improvement of the system performance for each mode was investigated. The effect of the process conditions on total aerobic mesophilic bacteria (TAMB) count was similar in general. In the infrared heating mode, the loss in lycopene and β-carotene contents was 59.55 ± 2.22 and 57.87 ± 2.51 minimum for 1.5 m/s air velocity without light application and for 2 m/s with ultraviolet + daylight application. In general, the performance of the system decreased in case of using ultraviolet light. The retention in the lycopene and β-carotene contents was higher in the infrared mode with light applications compared to hot air mode without light. The optimum drying conditions were air velocity of 2 m/s with “daylight” assistance in the hot air heating mode and with “ultraviolet + daylight” assistance in the infrared heating mode. All the energy and the daylight source used in drying applications were obtained from the sun, a renewable energy source, thanks to the photovoltaic panel and the solar tube units in the novel custom-designed drying system.

Effects of thermal and nonthermal treatments on microorganisms, pyrrolizidine alkaloids and volatile compounds in oregano (Origanum vulgare L.)

Effects of steam sterilization, gamma-irradiation, UV-irradiation and ozonation on microbial inactivation, pyrrolizidine alkaloid degradation and volatile compound profile in oregano were investigated. Steam sterilization and gamma-irradiation were the most effective treatments in inactivating microorganisms. These treatments resulted in 0.87–2.15 log reductions in total aerobic mesophilic bacteria counts and reduced yeast-mold and Enterobacteriaceae counts below the detectable level. Steam sterilization caused increased levels of pyrrolizidine alkaloids (PAs) and decreased levels of their N-oxide forms (PANOs) demonstrating a simultaneous conversion of PANOs into the corresponding PAs. Ozone treatment caused significant decreases in the levels of individual and total PAs/PANOs. After ozone treatment, decreases of 54.4, 53.9, 61.6 and 61.4% were observed in the levels of europine-N-oxide, europine, lasiocarpine-N-oxide and lasiocarpine, respectively. Steam sterilization, UV-irradiation and ozone treatments significantly altered the composition of the volatile compounds of oregano as evidenced by decreased levels of major components and the formation of some new compounds.

Pet feeding habits and the microbiological contamination of dog food bowls: effect of feed type, cleaning method and bowl material

BackgroundSafe pet feeding practices and food bowl hygiene measures are important for minimising the risk of microbiological contaminations in the domestic environment. This study compares the practices reported by dog and cat caregivers, and investigates whether cleaning method, feed type or bowl material affects the microbiological contamination of dog food bowls.ResultsData from 351 dog caregivers and 186 cat caregivers were collected via an online survey. The majority of dogs (70.7%) were fed twice daily, whereas cats (43%) were mostly fed ad libitum. The most common material for dog food bowls was metal (67.1%) versus plastic (38.1%) and metal (37.6%) for cats. Dog food bowls were most frequently cleaned after each meal (35.7%); whereas for cats, 21.5% were cleaned after each meal, 22.7% once a day and 19.3% 2–3 times a week. Total mesophilic aerobic bacteria counts (TMABc), Enterobacteriaceae counts and pathogenic bacteria (Salmonella spp., Campylobacter spp., Verotoxigenic E. coli [VTEC]) were assessed for 96 dog food bowls. TMABc were higher in metal vs. plastic bowls (p < 0.001) and in those used for wet food vs. dry food (p = 0.0397). Enterobacteriaceae counts were higher in bowls washed by hand vs. dishwasher (p = 0.0515), whereas no differences were found between hand washing vs. dry wiping. Salmonella spp., Campylobacter spp. or E. coli VTEC contaminations were not detected.ConclusionsThe surveyed Italian dog and cat caregivers reported different habits concerning feeding frequency, food bowl material and cleaning frequency. Wet food and metal bowls were associated with higher levels of microbiological contamination of dog food bowls. Furthermore, in relation to wet washing methods, contaminations were likely to be greater following hand washing than they were following the use of a dishwasher. Practical guidelines for safe feeding practices and hygiene measures are needed to minimise the risk of microbiological contaminations in domestic environments.

Transglutaminase induced whey cheese production: impact of different ratios on yield, texture, and sensory properties

The yield of whey cheese production is often low, and its texture is often soft. Therefore, this study investigated the effects of different ratios (2 U/g protein and 5 U/g protein) of microbial transglutaminase (mTG) on composition (dry matter, ash, protein, and fat), yield, and acidity (pH and lactic acid), microbiological properties (Lactococcus, Lactobacillus and total aerobic mesophilic bacteria counts), texture profile, electrophoretic properties (SDS-PAGE) and sensory properties (appearance, texture and taste) of whey cheese. The samples with 2 U/g protein mTG had better properties in terms of yield, hardness and sensory values. The results from SDS-PAGE also showed that the sample with 2 U/g protein mTG had more cross-linking than the sample with 5 U/g protein mTG. In comparison, the sample with 5 U/g protein mTG had a lower number of lactic acid bacteria and poor sensory characteristics. These results indicate that the addition of mTG in an appropriate amount (2 U/g protein) can improve the yield, texture profile, and sensory properties of whey cheese, while excessive addition of mTG can negatively affect these properties.

Long‐term monitoring of the microbial quality and Legionnaires' disease risk in tap water from mass catering establishments

AbstractLegionnaires' disease is caused by Legionella (L.) pneumophila. Inhaling aerosolized water containing this bacteria is the most common transmission route. Shower heads used in the catering industry's dishwashing units are also potential amplifying systems for bacteria and possible sources of infection by generating droplets and aerosols. Therefore, these systems should not contain pathogenic bacteria. This study aims to monitor the microbial quality, Legionnaires' disease risk and L. pneumophila presence in tap water samples from the water outlet of the shower‐type dishwashing unit of mass catering establishments for a year. Seventy‐two tap water samples were microbiologically tested for total mesophilic aerobic bacteria count, coliform, Escherichia (E.) coli and L. pneumophila. DNA was isolated from L. pneumophila‐positive samples, and their serogroup was characterized by real‐time PCR. The correlation between seasonal variation and prevalence of L. pneumophila serogroup and L. pneumophila and other indicator bacteria were statistically tested by Spearman rank test (p &lt; 0.05). Findings showed that 17 (24%) samples had microbial growth, 14 (19.4%) were positive for L. pneumophila and 13 isolates were characterized as L. pneumophila serogroup 1. The statistical analysis showed no significant correlation between seasonal variation (p = 0.491) and L. pneumophila and total mesophilic aerobic bacteria count, coliform and E. coli (p = 0.923). Overall, Legionella spp. is an essential indicator of the microbial quality in the tap water from mass catering establishments and should be regularly monitored for public health independently from seasonal variation and other indicator bacteria.

Biogenic Amine Content Analysis of Three Chicken-Based Dry Pet Food Formulations.

The pet food market is constantly expanding, and more and more attention is paid to the feeding of pets. Dry foods stand out and are often preferred due to their long shelf life, ease of administration, and low cost. In this context, dry foods are formulated from fresh meats, meat meals, or a mix of the two. These raw materials are often meat not fit for human consumption; they might be subject to contamination and proliferation of microorganisms which, by degrading the organic component, can lead to the formation of undesirable by-products such as biogenic amines. These nitrogenous compounds obtained by decarboxylation of amino acids can therefore be found in high-protein foods, and their ingestion in large quantities can cause intoxication and be harmful. This study aims at analyzing the possible presence of biogenic amines in three different formulations of chicken-based kibbles for pets: one obtained from fresh meat, one from meat meal, and one from a mix of the two. This study is also focused on the presence of free amino acids as they represent the key substrate for decarboxylating enzymes. Mass spectrometry (Q-TOF LC/MS) was used to analyze the presence of biogenic amines and free amino acids. The results show that fresh-meat-based products have a lower content of biogenic amines, and at the same time a higher quantity of free amino acids; on the contrary, meat-meal- and mix-based products have a greater quantity of biogenic amines and a lower concentration of free amino acids, suggesting that there has been a higher microbial proliferation as proved by the total aerobic mesophilic bacteria counts. It is therefore clear that fresh-meat-based kibbles are to be preferred when they are used for preparing dry pet food due to the lowest concentration of biogenic amines.

Effect of UV-C Irradiation and High Hydrostatic Pressure on Microbiological, Chemical, Physical and Sensory Properties of Fresh-Cut Potatoes

UV-C irradiation and high hydrostatic pressure (HHP) successfully reduce the number of bacteria and their growth but can also affect phenolic and sugar content, as well as other physicochemical properties. Therefore, in this work, the effect of UV-C irradiation, HHP, and their combination, UV-C/HHP, on total aerobic mesophilic bacteria count (TAMBC), chlorogenic acid and sugar content, and other physicochemical properties of raw FCP were examined. Acrylamide and polycyclic aromatic hydrocarbons (PAH) were also monitored in treated FCP after frying. Vacuum-packed potato slices pretreated with an antibrowning agent were irradiated with UV-C (2.70 kJ m−2), treated with HHP (400 MPa/3 min) and combined UV-C/HHP, and stored for 15 days. The greatest reduction in TAMBC was achieved in the UV-C/HHP-treated samples, followed by the HHP treatment, and they both resulted in the slowest bacterial growth during storage. All treatments decreased the contents of chlorogenic acid, but the greatest reduction was observed in the HHP-treated samples. All treatments increased the content of reducing sugars, and UV-C/HHP did so significantly, which also led to an increase in acrylamide content in the fried FCP. PAH levels were below the established limits. Acceptable sensory attributes of all samples (raw, boiled, and fried) remained relatively stable during storage.

Toz bebek mamalarının mikrobiyolojik kalitelerinin ve mama hazırlama önerilerine uygunluğunun araştırılması

The present study aimed to investigate the microbiological quality of powdered infant formulas on sale in Turkey and to assess the compliance of the preparation instructions recommended by the formula companies with the guidelines of the World Health Organization (WHO). In the study, 36 powdered infant formulas belonging to 10 different companies were analysed regarding the presence of Cronobacter sakazakii, Bacillus cereus, Staphylococcus aureus, coliform and faecal coliform, mould-yeast, total mesophilic aerobic bacteria counts. C. sakazakii was detected in two of the examined formula samples. At various levels, B. cereus in nine, S. auerus in four, coliform bacteria in 10 and faecal coliform bacteria in eight of the formula samples were found and these identified values were discovered above the legal limits. When the compliance of the preparation instructions recommended by the formula companies with the WHO guidelines was evaluated, the instruction requiring the water temperature to be &gt;70°C, which is critical in the control of C. sakazakii, was not included in the preparation instructions of any formula companies. Although the microbiological quality of the formulas was determined by the legal limits, it was observed that the targeted microbiological quality could not be reached in some of the examined formula samples and the instructions prepared by the companies may not be adequate for the food safety.

Marinasyon öncesinde pişirme işlemi uygulanan kalamar halkalarının toplam mezofilik aerobik ve laktik asit bakteri sayılarını tahmin etmek için modellerin geliştirilmesi

This study was conducted in order to develop different statistical models for estimating the bacterial count of squid rings marinated with lemon juice and mineral water after cooking. The marination ratios and times were as follows: (10:90; 90:10; 50:50; 100:100/100 g squid ring) and (1, 3, 6, 12, 24, 48 and 72 h), respectively. The effects of marination ratios and times on the microbiological and sensory changes of the cooked squid rings were observed at 4°C. Pathogenic bacteria (Vibrio spp., Staphylococcus aureus and Escherichia coli) were not found in the cooked (C) and cooked marinated (CM) squid rings in the present study. The TMC (total mesophilic aerobic bacteria counts) of all groups were determined as consumable at 72 h, whereas the TMC of C and CM samples (C7, CM7, CM14, CM21, CM28) increased to 5.92, 5.83, 5.71, 5.57 and 5.42 log cfu/g, respectively. Regression models were created to estimate the TMC and lactic acid bacteria count (LBC) of cooked squid rings during the marination process at 4°C to determine the increasing rates of bacterial growth of samples. As a result of this study; when compared with Model I and Model II; both of them can be preferred for predicting the TMC of C and CM samples. The variability in the TMC of C and CM squid samples was obtained as 93% in Model I, whereas the variability in the TMC of these samples was observed as 91% in Model II. So, these two models performed well, and they can be used for predicting the TMC of C and CM samples. Additionally, Model III was also developed for estimating the prediction value of LBC of cooked squid samples during the marination process at 4°C. This model was also determined very good performance (86%) to estimate the predicting values of LBC and it can be very essential together used with Model I or Model II for marinated fishery products to estimate the real shelf-life.

Determination of hygienic conditions of home kitchen sponges in Manisa, Turkiye

It is known that sponges remove the food residues from the utensils, sinks and equipment used at home kitchens. Porous kitchen sponges provide the perfect physical place for a bacterial community in this study, it was aimed to determine the hygienic conditions of sponges used in home kitchens in Manisa, Turkey. Samples were collected from 100 different addresses in Manisa city center. Results of the microbiological analysis showed that, the average total mesophilic aerobic bacteria count of samples was 6.42 log cfu/sponge, whereas total coliform and total yeast and mold counts of the samples were 1.63 log cfu/sponge and 2.12 log cfu/g respectively. Staphylococcus aureus, Salmonella spp. and Escherichia coli O157:H7 were not detected in any of the samples. The data obtained in this study supports the previous findings of other researchers that kitchen sponges provide a hospitable environment for microorganisms.

Electrospun eugenol-loaded gelatin nanofibers as bioactive packaging materials to preserve quality characteristics of beef

In this study, electrospinning technique was employed to fabricate eugenol loaded gelatin nanofibers (ELGNs) by using gelatin as an active material to encapsulate eugenol. The results indicated that eugenol could be successfully encapsulated within nanofibers, as verified by SEM, FTIR, and zeta potential analyses. The average zeta potential value of ELGNs was determined to be − 15.08 mV. The average diameter of gelatin nanofibers was enlarged with eugenol encapsulation, increasing to diameter of 125 nm. ELGNs had a smooth and uniform fiber morphology observed by SEM. The ELGNs demonstrated a potent antibacterial activity by significant (P < 0.05) reduction in the number of total mesophilic aerobic bacteria counts by 1.62 log and psychrophilic aerobic bacteria counts by 1.33 log in fresh beef samples treated with ELGNs. Moreover, the bioactive ELGNs maintained textural properties (hardness–4.75 N, gumminess–1.75 N, and chewiness–3.87 N × mm at 9th day of storage) and sensory properties, exhibiting advantages as antimicrobial packaging materials that maintained the quality and freshness of the raw meat, along with the extension of its shelf life to 9 days. Significant (P < 0.05; 0.01) negative and positive correlations were found among the microbiological, textural, and sensory parameters, which explained and confirmed the reason for the effectiveness of the nanofiber treatment. In conclusion, our results suggested that the electrospinning approach in this study could be an effective technique to encapsulate eugenol within gelatin nanofibers and the electrospun ELGN mats could be a novel bio-degradable active packaging material with good antibacterial effects.

Characterization of pasteurized and sonicated whole shell egg and evaluating egg's interior quality during storage period

AbstractThis study aims to investigate the effects of processing technologies (pasteurization; 56.5 °C for 45 min and sonication; 250 W for 5 min) on the whole eggshell. The interior quality and physicochemical parameters of eggs such, weight loss, foaming properties, total mesophilic aerobic bacteria count, and rheological behavior were evaluated during storage at ambient temperature for six weeks. Sonication has improved the physico‐chemical properties of the egg samples and enhanced the functionality. The weight losses of all treatment and control groups increased during the storage period. The greatest weight loss was detected in the control sample (9.5%). Weight loss between ultrasound (6.7%) and pasteurization (7.9%) groups were similar (p &gt; 0.05). The storage period had a significant (p &lt; 0.05) effect on the internal attributes of eggs such as functional characteristic (foaming ability). We conclude that the sonication has a promising advantage in techno‐functional properties comparing to thermal pasteurization.Practical applicationConsumer perception decreases to thermally processed foods. Traditional heat treatment processing such as pasteurization can adversely impact the functional properties, sensory, color, and nutritional values of processed eggs. However, nonthermally processing techniques applied at lower temperatures may cause limited detrimental effects on egg quality and prepared products from eggs such as meringue, cake, and mayonnaise. The eggs treated with emerging methods such as ultrasound retained egg's functional attributes and had their shelf life increased such as foaming ability and gelling properties. Also, sonication has promising potential for industrial application on shell eggs during storage and therefore hold potential for their shelf‐life extension and improve the functionality of final baked product. The treatment with emerging methods such as ultrasound retained egg's functional attributes and had their shelf life increased while enhancing the functional properties.

Erzurum Piyasasında Tüketime Sunulan Mahalli ve Endüstriyel Dondurmaların Bazı Mikrobiyolojik ve Fizikokimyasal Özelliklerinin Karşılaştırılması

In this research, a total of 20 plain ice-cream samples, including 10 local and 10 industrial plain ice-cream samples presented for consumption in Erzurum province, were collected from the market and microbiological, physical and chemical analyzes were carried out on these samples. As a result of the microbiological analyzes, the average total aerobic mesophilic bacteria count (TAMB), yeast and mould count, number and group of coliform bacteria count in local ice cream samples have been calculated as 5.89 log cfu/g, 4.22 log cfu/g and 2.26 log cfu/g, respectively. Identical analyzes have also been performed for industrial ice-cream samples, and all data mentioned for local samples have been calculated. These values are determined as 4.72 log cfu/g,

Characterization of lactic acid bacteria postbiotics, evaluation in-vitro antibacterial effect, microbial and chemical quality on chicken drumsticks

The aims of this study were to characterize postbiotics, and to evaluate their antibacterial effects in-vitro and on chicken drumsticks. Postbiotics [Pediococcus. acidilactici (PA), Latilactobacillus sakei/Staphylococcus xylosus (LS)] exhibited strong antioxidant activity, and their total phenolic contents were found as 2952.78 ± 0.4 and 1819.44 ± 0.39 mg GAE/L, respectively (P < 0.05). A total of 19 different phenolic and flavonoids were determined in the postbiotics. The results of the study revealed that 5% and 10% postbiotics + EDTA decreased the number of L. monocytogenes nearly 5.0 log10 in 6 h in TSB. S. Typhimurium count in the chicken drumstick decontaminated with 10% PA was found as 2.1 log10 lower than the control group on day 0. L. monocytogenes counts in the chicken drumstick decontaminated with 10% Postbiotics+1% LA groups were found to be 1.1 log10 lower than the control group (P < 0.05). The lowest total mesophilic aerobic bacteria counts in the chicken drumsticks were found in the 10% Postbiotics+1% LA samples, and postbiotics did not change the color properties of the drumstick samples on day 0 (P > 0.05). In conclusion, postbiotics and their combinations with natural preservatives may be an alternative approach to reduce the food-borne pathogens and to extend the shelf-life of poultry meat and meat products.

Black garlic as a substitute for fresh garlic to reduce off‐flavor and enhance consumer acceptance and bioactive properties in cemen paste

The effects of black garlic aged at different periods as a substitute for fresh garlic (FG) on the overall quality of pastırma cemen paste were evaluated during 90 days of storage. The addition of black garlic increased the phenolic content and antioxidant activities of the cemen pastes, and decreased the firmness, stickiness, pH and color values compared to CON (Control). Total aerobic mesophilic bacteria counts of cemen pastes containing black garlic aged for ≥21 days were similar to those of CON, but the counts of yeast and molds of black garlic added-groups were higher than CON during storage. Incorporation of black garlic to cemen paste increased the content of volatile compounds such as esters and terpenes with fruity and sweet notes, while the concentration of sulfur compounds decreased. In this way, the off-flavor of cemen paste was eliminated and its sensory acceptability improved. Considering the overall data, the best results were obtained in the CP3 group produced with black garlic aged for 21 days. Consequently, black garlic can be used as a substitute for FG to improve the consumer acceptance and bioactive properties of cemen paste. Novelty impact statement Some consumers avoid pastırma consumption because of the unpleasant off-flavor from cemen paste. Overcoming this problem is very important for both the producer and the consumer. The results of this study showed that black garlic improved the sensory acceptability and bioactive properties of cemen paste by eliminating the unpleasant smell of fresh garlic and increasing the antioxidant capacity. In conclusion, the use of cemen paste with black garlic in pastırma production has promising potential to enhance consumer acceptance and retard oxidative reactions.

A Fibre- vs. cereal grain-based diet: Which is better for horse welfare? Effects on intestinal permeability, muscle characteristics and oxidative status in horses reared for meat production.

Horses reared for meat production are fed high amounts of cereal grains in comparison with horses raised for other purposes. Such feeding practice may lead to risk of poor welfare consequences. The aim of this study was to investigate the effects of two feeding practices on selected metabolic parameters and production aspects. Nineteen Bardigiano horses, 14.3 ± 0.7 months of age, were randomly assigned to two groups—one fed with high amounts of cereal grains (HCG; n = 9; 43% hay plus 57% cereal grain‐based pelleted feed) vs. one fed with high amounts of fibre (HFG; n = 10; 70% hay plus 30% pelleted fibrous feed)—for 129 days. At slaught on abattoir, biological and tissue samples were collected to evaluate the microbiological contamination of mesenteric lymph nodes and liver; selected meat quality traits (chemical composition and fatty acid profile of the Longissimus thoracis et lumborum muscle); and the oxidative status of the horse. A linear mixed model was used: dietary treatment and sex were fixed effects and their interaction analysed on production and metabolic parameters as dependent variables. Results showed an increased intestinal permeability in the horses fed HCG compared to HFG, according to the significant increased total mesophilic aerobic bacteria counts in mesenteric lymph nodes (p = 0.04) and liver samples (p = 0.05). Horses in HCG showed increased muscle pH (p = 0.02), lighter muscle colour (L) (p = 0.01), increased intramuscular fat concentrations (p = 0.03), increased muscle glutathione peroxidase and superoxide dismutase activities (p = 0.01 and p = 0.03, respectively). Moreover, horses in HCG had lower muscle water holding capacity at interaction with sex (p = 0.03, lower in female), lower muscle protein content (p = 0.01), lower concentration of muscle PUFAs (p = 0.05) and lower plasma catalase activities (p = 0.05). Our results showed that feeding a high cereal grains diet can have global effects on horse physiology, and thus represents a threat for their welfare.

Kalamar örneklerinde tekstürel bozulmanın tespiti: Üç farklı aracın mikrobiyolojik, görsel ve fiziko-kimyasal analizlerle desteklenmesi

The aim of the present study was to reveal the textural profile changes like hardness, cohesiveness, springiness, and adhesion supported by total mesophilic aerobic bacteria count (TMABc), pH, and some visual sensory characteristics in squid samples stored at 4 ºC. Three different Brookfield Texture Analyzer tools, named TA7, TA9, and TA18 were used to observe the textural changes more clearly. The difference of TMABc between the storage days reached from 4.32 log CFU/g to 6.32 log CFU/g. The hardness value of the squid samples, detected by TA18 and TA9 tools, increased while the hardness value obtained from TA7 was higher. The highest change in cohesiveness value in the squid samples was defined by the TA9 tool as ~63%. Once springiness values detected by TA9 were sharply decreased from 4.9 mm to 2.1 mm, those of TA7 and TA18 were slowly decreased. The most increase in adhesion value (0.08 mJ to 0.21 mJ) was obtained in the TA7 tool. Depending on the textural quality changes, the pH value was increased, and as visual and sensory, dark, or yellow spots were observed. The present study results revealed that especially the TA18 tool could be effectively used to determine the quality changes of the squid samples.

An evaluation of the chemical content and microbiological contamination of Anatolian bee venom.

Bee venom is a natural substance produced by worker bees. The aim of this research paper is to determine the characteristics of Anatolian bee venom by evaluating its chemical content and microbiological properties. Physical, chemical and microbiological analyses were performed on 25 bee venom samples from different areas of Anatolia, Turkey. Data obtained by 3-replicate studies were evaluated with normality and one-way and two-way ANOVA / Tukey tests. Chemical analyses of the bee venoms revealed average melittin, apamin, and phospholipase A2 contents of 40.57%, 2.12% and 13.67%, respectively. The results suggest that Anatolian bee venom has a high phospholipase A2 content compared to the previous literature. The results for apamin content were similar to those reported in other countries. Melittin content was within the range of standard values. Bee venom samples were also observed to have a high sugar content, associated with pollen and nectar contamination. Total aerobic mesophilic bacteria counts revealed no microbial development in 11 samples of bee venom. Staphylococcus aureus was not detected in any sample. A low microbial load was associated with a high phospholipase A2 content in the bee venom composition, thus contributing to its antimicrobial character. This study presents an examination of Anatolian bee venom in terms of chemical content and microbial quality. The examination of other components in addition to phospholipase A2, melittin and apamin in future studies, together with an analysis of antimicrobial properties will further our understanding of Anatolian bee venom.

Protective effect of grape seed oil-loaded nanofibers: Limitation of microbial growth and lipid oxidation in kashar cheese and fish meat samples

Grape seed oil-loaded nanofibers (gsN) having 414.8 ± 58.7 nm diameter were fabricated using the electrospinning technique. Scanning electron microscopy images, encapsulation efficiency (92.4%), and molecular characterization analysis (FTIR) proved successful production of electrospun gsN. Limitation in total mesophilic aerobic bacteria count (TMABc) of kashar and fish meat samples coated with grape seed oil-loaded nanofibers and then stored at cold storage conditions was found in the range of 1.40 and 1.53 log during the experimental period. Coating with gsN as compared to the control group samples for each sample delayed rapid total yeast and mold growth in kashar (28%) and fish meat samples (20%) (p < 0.05). TBA value of fish control samples was increased from 1.38 to 2.06 mg MDA/kg in fish control samples and 1.65 mg MDA/kg in fish meat coated with gsN. In addition to fish samples, at the end of the 20th day, while the initial TBA value was determined as 1.32 mg MDA/kg, it reached 2.45 in kashar control samples and 2.18 mg MDA/kg in kashar coated with gsN. In this respect, besides microbiological limitation, grape seed oil nanofiber coating was found to be highly effective against the rapid oxidation in fish and kashar samples stored at 4 ± 1 °C (p < 0.05). The use of grape seed oil within nanoformulation effectively provided obtaining higher quality products having two different matrices in the food industry. Therefore, this nano methodology provided with the electrospinning technique could play a guiding role for different food products in the industry as well.

The effects of ethyl lauroyl arginate and lemon essential oil added edible chitosan film coating on biogenic amines formation during storage in mackerel fillets

Biogenic amines are hygiene and quality indicator in seafoods. In order to prevent the formation of biogenic amines, edible chitosan (2% wt/vol) film coating with lemon essential oil (1% vol/vol) or ethyl lauroyl arginate (0.1% wt/vol) was applied to mackerel fillets and biogenic amines (putrescine, cadaverine, spermine, spermidine, and histamine), free amino acid content, total mesophilic aerobic bacteria count, and sensory analysis were performed at +2°C for 9 days. While the highest amount of biogenic amine was observed in uncoated fillets (86.19 mg/kg), lower formation was observed in coated fillets (51.48–64.48 mg/kg) at the end of the storage. Histamine was significantly prevented in coated samples (7.61–9.58 mg/kg). Ethyl lauroyl arginate is used at much lower doses than lemon essential oil but has shown the strongest effect on histamine formation. Thus, antimicrobial substance added chitosan coatings have been beneficial in increasing shelf life without affecting consumability of the fillets. Novelty impact statement Chitosan coatings prevented the formation of biogenic amines in mackerel fillets. LAE has been the most effective additive on histamine formation. Antimicrobial edible coatings provide food safety in seafood.