Total Psychrophilic Counts Research Articles

Extension of Shelf Life of Roasted Duck by combination of Vacuum Packaging and Low Temperature Storage

A study was conducted to assess the shelf life of roasted duck under aerobic and vacuum packaging and in refrigerator (4±1° C) and freezer (-18±1° C) storage. The samples were analyzed for moisture content, pH, Thiobarbituric Acid (TBA) Value, Tyrosine value, Total Plate Count (TPC), Total Psychrophilic Count (TPSC), Yeast and Mould Count (YMC), colour, flavour and tenderness. The products showed an increasing trend in pH, TBA value, tyrosine value, TPC, TPSC and YMC during the storage period in refrigerated and freezer temperatures irrespective of the packaging methods i.e. aerobic and vacuum, whereas, the moisture content, colour, flavor and tenderness of the product followed a declining trend during storage. Though the sensory parameter scores declined during storage, but these changes were less in the vacuum packed and frozen products. The study showed that the aerobically packed roasted duck was acceptable upto 7th day and vacuum packed roasted duck was acceptable upto 14th day in the refrigerated storage. The freezer storage extended the shelf life of the roasted duck till 40th day in aerobic packaging while the combination of freezer storage and vacuum packaging extended the shelf life of the roasted duck till 60th day. These findings have significant implications for the food industry, enabling the development of strategies to extend the shelf life of roasted duck and reduce food waste.

Evaluation of whey protein coating containing nanoliposome dill (Anethum graveolens L.) essential oil on microbial, physicochemical and sensory changes of rainbow trout fish

The aim of this study was to investigate the effect of whey coating containing dill (Anethum graveolens L.) essential oil nanoliposome on the physicochemical, microbiological and sensory characteristics of rainbow trout (Oncorhynchus mykiss). Treatments comprise: sample without coating (control), coating containing whey, coating containing whey with essential oil (whey-EO) and coating containing whey with nano EO (whey-NEO). The particle size, zeta potential, polydispersity index and the encapsulation efficiency were ranged from 142 to 159 nm, −16.3 to −11.7 mV, 0.79 to 0.88 Mw/Mn and 45.85–70.01 %, respectively. Microbial analysis, after 21 days, the maximum and minimum of TVC (total viable counts), TPC (total psychrophilic counts) and LAB (lactic acid bacteria) counts were related to control (8.16 for TVC, 8.46 for TPC and 7.7 log CFU/g for LAB) and whey + NEO (7 for TVC, 7.3 for TPC and 6.16 log CFU/g for LAB), respectively. Also, results of pH, peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and total volatile base-nitrogen (TVB-N) after 21 days were ranged from 6.3 (whey-NEO) to 7.5 (control), from 11.5(whey-NEO) to 20.9 mEq/Kg (control), from 5.23(whey-NEO) to 8.34 mg MDA/kg (control) and from 22.5 (whey-NEO) to 37 mg N/100 g (control), respectively. Finally, in all sensory evaluation items (texture, off-odor, discoloration and red color), the best result after 21 days was related to whey-NEO (score = 1). Consequently, the edible coating comprising whey and nanoliposome of EO could be effective to the maintenance of fish's microbiological, physicochemical, and sensory properties.

Bilayer coatings for extension of the shelf life of fish fillets: Incorporating seaweed sulfated polysaccharides in chitosan-alginate LbL structures.

The aim of this study was to develop a new active coating of layer-by-layer (LbL) structure composed of alginate (as polyanions) and chitosan (as a polycation) containing sulfated polysaccharide (fucoidan) from Sargassum angustifolium, to protect rainbow trout fillets during refrigerated storage. Chitosan and alginate do not combine with each other as a homogeneous solution, so they are suitable for multilayer coatings. The results demonstrated that coating samples with chitosan and fucoidan significantly improved the quality of fish fillets and extended their shelf life from 6 to 16 days. The chemical values (TBARS and TVB-N) and bacterial growth (total viable count (TVC), total psychrophilic count (PTC), and lactic acid bacteria (LAB)) indicated lower levels in the LbL coating samples containing fucoidan compared to the alginate and control samples. Among the different coating samples, the LbL coating with fucoidan (AChF1) exhibited lower weight loss, improved chromaticity (L*, a*, and b*), and minimal changes in mechanical and sensory evaluations. Based on the findings, AChF1 was the most effective treatment for increasing the shelf life of rainbow trout fillets during refrigerated storage. Therefore, it has potential applications in the food packaging industry.

Effect of Chitosan and Alginate-Based Edible Membranes with Oregano Essential Oil and Olive Oil in the Microbiological, Physicochemical and Organoleptic Characteristics of Mutton.

Edible chitosan or alginate coatings and their combinations with oregano essential oil or olive oil, have been examined for their effect on the microbiological, physicochemical and organoleptic characteristics of mutton. The results indicated that these edible coatings can contribute to maintaining good quality characteristics and extending mutton shelf-life. The total mesophilic counts in mutton ranged from 3.48 to 8.00 log10 CFU/g, the total psychrophilic counts from 4.00 to 9.50 log10 CFU/g, the B. thermosphacta counts from 2.30 to 7.77 log10 CFU/g and the lactic acid bacteria counts from 2.00 to 5.85 log10 CFU/g. Chitosan coatings significantly (p < 0.05) reduced the total mesophilic, the total psychrophilic (1-2 log10 cfu/g), the B. thermosphacta and the lactic acid bacteria counts in mutton. Alginate exhibited a lower L* value and a higher a* value and chroma compared with the control and chitosan lots. No significant differences were observed in the chemical composition of meat pieces among the experimental groups. Oregano oil positively affected the sensory attributes of meat. The most favourable combination, based on the microbiological counts, the organoleptic characteristics and the shelf-life extension of mutton, was that of chitosan with oregano essential oil.

Application of antimicrobial coating based on carboxymethyl cellulose and natamycin in active packaging of cheese

The effects of carboxymethyl cellulose (CMC)-natamycin (N; 0.05 and 0.5%) coating on the quality of high-moisture mozzarella cheese (HMMC) were examined. The cheeses were immersed in the coating solutions and then kept at 7 °C for 8 days and microbial specifications (i.e., total mesophilic count, total psychrophilic count, lactic acid bacteria, and yeast-mold), pH, weight loss, and sensory properties were examined. The results of the agar spot diffusion assay represented inhibitory effects of CMC-N coating solution on Aspergillus flavus, A. fumigatus, A. niger, Penicillium citrinum, and Candida albicans. In HMMC, the natamycin-free CMC coating caused a significant decrease (p < 0.05) in all microbial groups, while the addition of natamycin to the coating only reduced the count of mold and yeast. As a result, the coating with natamycin at 0.05 and 0.5% represented a 0.6 and 0.9 log cycle reduction in yeast-mold populations, respectively. Based on the total mesophilic count, the control samples reached the 7 log CFU/g on day 4, indicating a 4-day shelf life of HMMC, while in HMMC coated with and without natamycin this limit was achieved on the 8th day of storage, which indicates that the coatings have doubled the HMMC shelf life.

Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process.

The purpose of the present study was to investigate the physicochemical characteristics, meat quality, oxidative stability and sensory properties of lamb meat during 0, 7 and 14 day of the dry aging process. The M. longissimus lumborum (LL) and M. longissimus thoracis (LT) muscles from male Akkaraman lambs were used. The pH values of the LT and LL cuts were not changed during the aging periods. The LT cuts had significantly higher weight loss, a* and b* values, and lower shear force compared to the LL cuts. However, dry aging led to greater decreases in shear force in the LL cuts on 7th day of aging. The total mesophilic aerobic counts, total psychrophilic counts, Enterobacteriaceae counts, lactic acid bacteria, and yeast-mold counts were increased during the aging process. The sensory panel scoring showed a significant difference in the LL cuts and no significant difference in the LT cuts compared to the control group. There were significant changes in sensory panel scores for the LL cuts, whereas there were no significant changes for the LT cuts according to the non-aged samples. In conclusion, dry aging improved the quality of both cuts, however, the LL muscle of lamb was more suitable for dry aging. Moreover, 7 days were sufficient to produce the desired sensory properties in the lamb loins. Increasing the aging time from 7 to 14 days did not appreciably affect the sensory attributes or tenderness.

Effect of buckwheat flour on quality characteristics of chevon sausages

A study was conducted to evaluate the efficacy of different levels (0, 2, 4 and 6%) of buckwheat flour (Fagopyrum esculentum) on quality characteristics and storage stability of chevon sausages. Shelf life of chevon sausages incorporated with 0% (control) and 6% extended buckwheat flour was studied during refrigerated storage (4±1ºC) at 5 days interval up to 20 days. Significant (p<0.05) higher cooking yield, emulsion stability and water holding capacity was observed in chevon sausages incorporated with 6% buckwheat flour. Moisture and total ash contents increased (p<0.05); however protein content decreased (p<0.05) with the increased level of buckwheat flour in chevon sausages. Chevon sausages incorporated with 6% buckwheat flour recorded (p<0.05) superior sensory scores compared to control and other formulations. TBRS (2-thiobarbuteric acid reactive substance) values, free fatty acid values, total plate counts, total psychrophilic counts, coliform and yeast and mould counts were significantly (p<0.05) reduced in buckwheat flour treated sausages. Addition of buckwheat flour in chevon sausages resulted in superior (p<0.05) sensory scores compared to control during 20 days of refrigerated storage. It can be concluded that addition of 6% buckwheat flour isoptimalin formulation of chevon sausagesfor better quality characteristics.

Quality Characteristics of Egg Albumen Paneer (EAP) Incorporated with Different Binders

Background: Egg albumen paneer (EAP) is a novel food product simulating the popular milk based paneer. The study was conducted to develop binders incorporated egg albumen paneer (EAP) and to find their effects on its quality characteristics. Methods: Binders used were glutinous rice flour (GRF), Joha rice flour (JRF), wheat flour (WF) and oat flour (OF) in different formulations. EAP cubes were analysed for proximate composition, sensory qualities, texture profile and colour profile. Microbiological studies of the cubes stored at refrigeration temperature were enumerated for Total Viable Plate Count (TVPC), Total Psychrophilic Count (TPC) and Yeasts and Mould Counts at regular interval upto 90 days. Result: Study revealed highest yield percentage in T3 formulation. The proximate compositions for moisture, protein, fat and ash differs significantly among the different formulations. Analysis of Texture Profile found T3 group with the highest value for hardness, chewiness and resilience quality while T2 group was found for springiness and cohesiveness, while no significant difference was found for colour profile for any of the formulations. The microbial counts were within the acceptable range. It can be concluded that Egg Albumen Paneer could be prepared satisfactorily by incorporating different combinations of cereal flours.

Evaluation of the microbiological status of some retailed bovine meat and dairy-products with an improvement trial for the beef mince using acetic and lactic acids

Bovine meat and dairy-products are among the important sources for animal-derived protein, vitamins, and minerals. Meat and dairy products can be contaminated during processing, distribution, and storage, and can be implicated in the transmission of many foodborne pathogens worldwide. This study was undertaken to investigate the microbiological status of some bovine meat products (beef mince, sausage, luncheon, and basterma), and some dairy products (raw milk, dried milk powder, yoghurt, and kariesh cheese) retailed in the food markets in in Zagazig city, Egypt. Evaluation of the sanitary status of these products were done via estimation of total bacterial count (TBC), total psychrophilic count (TPsC), coliforms count, total Staphylococci count (TSC) and total mold count (TMC). A trial for improvement of the microbiological status of the beef mince was conducted using acetic and lactic acids at different concentrations. The achieved results indicated unsatisfactory sanitary status of the examined products in the present study, in terms of high microbial counts. A clear and significant reduction for the microbial load was achieved after treatment of the beef mince with acetic and lactic, particularly at 2%.

Impact of gelatin nanogel coating containing thymol and nisin on the microbial quality of rainbow trout fillets and the inoculated Listeria monocytogenes

This study aimed to assess the effects of edible gelatin nanogel coating containing thymol and nisin on the inhibition of microbial flora and inoculated Listeria monocytogenes in fish fillets during a 12-day storage period at the temperature of 4°C. Data were collected and analysed on several factors of microbiological change, including total viable count, total psychrophilic count, lactic acid bacteria and hydrogen sulphide-producing bacteria count, and the inhibitory effects of the coating on inoculated Listeria monocytogenes were determined during 3-day intervals. The highest reduction rate of total viable bacteria (0.95 log CFU/g), total psychrophilic (0.92 log CFU/g), Hydrogen sulfide producing bacteria (0.66 log CFU/g), lactic acid bacteria (0.95 log CFU/g) and L. monocytogenes count (0.65 log CFU/g) were observed in gelatin nanogel containing thymol and nisin in comparison with control samples. Furthermore, the separate use of these compounds led to the significant growth inhibition of the bacteria compared with the control. Therefore, it was concluded that the gelatin nanogel coating without an antimicrobial agent could not be effective in bacterial growth control, and the added thymol and nisin would be beneficial in the preservation of foods such as fish and its products.

Evaluation of the sanitary status of retailed camel meat-products with an improvement trial using nigella sativa and capsicum annuum oils

This study was undertaken to investigate the hygienic status of the camel meat cuts in comparison with three camel meat-products namely, camel mince, camel burger and camel sausage retailed in the butchery shops and grocery stores in Saudi Arabia. Evaluation of the sanitary status of these products were done via estimation of total bacterial count (TBC), total psychrophilic count (TPsC), most probable number (MPN) of coliforms, total Staphylococcus count (TSC) and total mold count (TMC). A trial for improvement of the sanitary status of the camel mince was conducted using Nigella sativa and Capsicum annuum oils at different concentrations. The achieved results indicated unsatisfactory sanitary status of the retailed camel meat products in the study area, in terms of high microbial counts. In particular, camel mince had significantly the highest counts; while camel sausage was the lowest one. A clear and significant reduction for the microbial load was achieved after treatment of the formulated camel meatballs from camel mince with Nigella sativa and Capsicum annuum oils, particularly at 2%.

Microbial quality and formation of biogenic amines in the meat and edible offal of Camelus dromedaries with a protection trial using gingerol and nisin.

This study aimed firstly at the investigation of the microbial status of the camel meat and edible offal including liver, kidneys, lungs, rumen, and duodenum distributed at local markets of Egypt. Total plate count, total psychrophilic counts, total Enterobacteriaceae count, the most probable number of coliforms, and total mold counts were monitored at the collected samples. The produced biogenic amines (BA) in the camel meat and offal were further estimated. An experimental trial to investigate the antimicrobial potentials of either nisin, gingerol, or an equal mixture of both using camel muscle as a food matrix was conducted. The achieved results declared a high microbial load in the camel meat and the offal. Duodenum and rumen had the highest microbial counts followed by lungs, kidneys, liver, and muscle, respectively. Similarly, duodenum and rumen had the highest levels of BA, including tyramine, spermine, putrescine, cadaverine, and histamine. Both of nisin and ginger showed significant antimicrobial properties in a concentration‐dependent manner. Thus, efficient hygienic measures during the handling of camel meat are highly recommended. In addition, using nisin, gingerol, or a mixture of both is an efficient strategy for improving the microbiological quality of the camel meat.

Alginate coarse/nanoemulsions containing Zataria multiflora Boiss essential oil as edible coatings and the impact on microbial quality of trout fillet

In this study, the effect of edible coarse/nanoemulsions of alginate as coating containing Zataria multiflora Boiss essential oil (ZEO) on the microbial quality of fish fillets was investigated at three concentrations (i.e. 0.25%, 0.5% and 1% [w/v]) in 16 days of storage at 4°C. Moreover, a comparison was made between the fabricated coarse emulsion and nanoemulsion coatings by particle size and polydispersity index analyses. Sample analysis was performed with regard to total viable count (TVC), total psychrophilic count (TPC), hydrogen sulphide-producing bacteria count (HSC) and Enterobacteriaceae count (ENC) on days 0, 4, 8, 12 and 16. According to the findings, all the samples showed increased microbial counts during the storage periods. The highest reduction rates of TVC (about 2 log CFU/g), TPC (about 1 log CFU/g), HSC (about 1.5 log CFU/g) and ENC (about 3 log CFU/g) were observed in the nanoemulsion of alginate containing 1% w/v ZEO (NE 1%) samples, compared with alginate and control samples. The microbial growth was significantly inhibited in all treatments, compared with that in the control (p < .05). Accordingly, it can be concluded that nanoemulsion coating was more effective than coarse emulsion to prolong the durability of fish fillets and revealed a faster and greater inhibition of microbial flora, compared with coarse emulsions during the storage time.

Combined Effect of Chitosan-Based Edible Film Containing Oregano Essential Oil on the Shelf-Life Extension of Fresh Chicken Meat

Background: The aim of this study was to investigate the effects of chitosan coatings, oregano essential oil, and their combination on microbial quality of chicken fillet during 12 days in refrigerator temperature. Methods: Oregano oil was extracted by water distillation and then different concentrations of oregano oil (1% and 2%) were used for film preparation. Microbiological tests were carried out on the chicken fillet samples stored in 4 °C at different intervals including days 0, 3, 6, 9, and 12. Results: Treated groups with chitosan and oregano oil affected the increase rate of aerobic plate counts, coliform counts, and total psychrophilic counts significantly compared to the control group across the entire storage period (P &lt; 0.05). Chitosan-based edible film containing oregano oil inhibited microbial growth on chicken fillet. Microbial populations were reduced by 2.14-3.53 log CFU/g in groups treated with chitosan and oregano oil. Our results revealed that incorporation of oregano essential oil at 2% concentration had the highest inhibitory effect on spoilage microorganisms in coated chicken fillet during 12 days of storage at refrigerator. Conclusion: Generally, application of oregano essential oil at 2% concentration had the potential to enhance safety and shelf-life of chicken fillet.

Effect of different smoking methods on the quality of pork sausages.

Aim:An experiment was conducted to evaluate the nutritional, physicochemical, microbiological, and sensory attributes of pork sausages treated with conventional smoking (CS) and liquid smoke (LS).Materials and Methods:Pork sausages were prepared by employing CS (T1) and by addition of LS at 3% (T2A), 5% (T2B), and 7% (T2C) while smoking was not done in control (C) sausages. The ready-to-eat pork sausages were evaluated in terms of proximate composition, emulsion stability (ES), cooking loss (CL), pH, water activity (aw), texture profile analysis (TPA), and shear force on the day of preparation and the shelf life of the sausages was evaluated on the basis of thiobarbituric acid reactive substance (TBARS) value, organoleptic qualities, total viable plate count, total psychrophilic count, and yeast and mold counts at 5-day interval up to 15 days under refrigerated storage (6±1°C).Results:The mean percentage moisture and percentage ether extract contents of the conventionally smoked sausages (T1) exhibited significant difference (p≤0.01) with the rest of the formulations. However, in terms of mean percentage crude protein and percentage total solids, no significant difference (p≥0.05) was recorded between the treatment groups. The mean ES (ml of oil/100 g emulsion) of the different sausage emulsions ranged from 1.88 to 3.20, while the mean aw values among the sausage formulations were found to be non-significant. In terms of mean percentage, CL and pH values, significantly lowest (p≤0.01) values were recorded by the T1 sausages. The mean TBARS values recorded at different periods of time in respect of all the treatment groups ranged from 0.10 to 0.33 mg malanoldehyde [MDA]/kg of sausages which are well within the permissible limit. The highest shear force values (KgF) were recorded by the sausages of T1 formulation (p≤0.01), while TPA of the sausages did not record any significant difference (p≥0.05) among the treatments. Organoleptic studies revealed acceptability of the sausages up to 10 days of refrigerated storage irrespective of treatments employed; however, the sausages of T1 formulation scored significantly (p≤0.01) higher panel ratings. Microbiologically, sausages with different formulations were found to be within the acceptable limit up to the 15th day of refrigerated storage.Conclusion:The study revealed that traditional hot smoking has slightly higher edges over the LS-treated sausages in terms of lipid oxidation, microbiological safety, and sensory panel ratings. However, if not superior, the same was found to be well within the acceptable limit in case of LS-treated sausages proving the potentiality of the use of LS as a suitable replacement for the traditional hazardous hot smoking process.

Microbiological assessment and the potential antimicrobial activities of nisin and\or garlic extract in commercial fish

Fish is considered as a major source of animal-derived protein. However, fish is a perishable food that rapidly decomposed and its initial microbial load determines the extent of spoilage. The objectives of this study were firstly to screen the microbial status of three commonly consumed fish species in Egypt, namely, tilapia, mullet and catfish via estimation of total plate counts, total psychrophilic counts, most probable number of coliforms and total mould counts. Secondly, an experimental trial to investigate the antimicrobial potentials of either nisin, garlic extract or an equal mixture of them using tilapia fish as a food matrix. The results achieved in this study declared that, the insufficient hygienic measure adopted during handling, marketing and storage of fish, in terms of the high microbial load. Catfish had the highest bio- indicator parameters followed by tilapia and mullet. Both of nisin and garlic extracts showed significant antimicrobial properties in a concentration- dependent manner. In particular, the synergistic effects of the co-treatment of both nisin and garlic extract were documented. Thus, efficient hygienic handling, rapid cooling of fish can reduce the initial microbial load of fish. In addition, we highly recommend soaking of fish in nisin, garlic extract or both as an efficient strategy in reducing the microbial load of raw fish. Furthermore, efficient cooking of fish can prevent the intake of food-borne pathogens.

Influence of knolkhol on quality characteristics of chicken meat balls

Poultry meat is a major source of high biological value protein. The incorporation of fiber in meat helps to enhance its nutritive value with added health benefits that demonstrates a relationship between a diet containing an excess of energy- dense food rich in fats and sugar and the emergence of a range of chronic disease and several others. While studying the effect of fiber incorporation on the functional parameters it was observed that cooking yield (%) and emulsion stability (%) significantly decreased and the values were 91.94 % and 91.13 % in control and 87.28 % and 87.01 % in case of T7 (18% KnolKhol powder). The physico chemical analysis revealed that with addition of Knolkhol powder (3%) level, the pH decreased from 6.31 to 6.26, TBARS from 0.39 to 0.33 (mg malonaldehyde /Kg), ash content from 2.60 to 2.52 % crude protein 17.15 to 17.10 %, whereas moisture increased from 66.06 to 67.11 %, crude fiber from 0.58 to 0.65 %. Coliform were not evident in the stored samples up to 30 days of storage, however psychrophyll count was found after 30 days of storage. The total psychrophillic count in control samples was 0.36 (log cfu/g) which increased to 0.81 (log cfu/g) with addition of 25% Sweet Corn paste.

Antibacterial and amine scavenging properties of silver–silica composite for post-harvest storage of fresh fish

Polypropylene (PP) films containing silver–silica (AgSiO2) were prepared using hot pressing. Incorporating AgSiO2 into PP films enhanced the antimicrobial properties, and tensile and compressive strengths of the composite by 5.85MPa, 4.08MPa respectively. The pH of the fresh chub mackerel with PP+AgSiO2 composite increased from 6.17 to 6.76 during storage at 2±0.5°C for seven days, whereas the pH of the control sample initially increased from 6.17 to 6.55, and then decreased to 6.48. The control-sample thiobarbituric acid (TBA) value increased during storage, but remained low in the PP+AgSiO2 composite. Total psychrophilic counts for fish stored in the composite containing 5.0% and 10.0% AgSiO2, were 3.06 and 3.11logCFU/g, respectively, whereas the count reached 4.81logCFU/g in the control sample. Trimethylaimne values of the control sample increased from 1.6 to 2.5mg TMA/100g; however, there was no change in the composite sample. The hue angle increased from red to yellow for the control sample, while remaining between the red and yellow zones for composite samples, indicating that the quality of the treated fish was retained.

Microbiological Quality of the Water used in Agriculture in Sardinia.

The microbiological quality of the water used in irrigation is crucial for the safety of products, such as fruit and vegetables, especially when destined to be consumed raw. However, the microbiological quality of this water is not defined at a community regulatory level or at a national level. With our present work, we wanted to investigate the microbiological quality of the water used for crop irrigation in various Sardinian provinces. Since in most fields the irrigation water is filtered to remove any impurities, the sample was processed twice - both before and after the filtering process. Furthermore, with the purpose of hypothesising the potential health risks attributable to the consumption of crops from the tested fields, samples of horticultural product were collect. Any eventual seasonal differences in the values of microbial concentration were assessed. Microorganism faecal contamination indicators (Escherichia coli, total coliform and faecal streptococci), but even the presence of the opportunistic pathogen such as Pseudomonas aeruginosa were researched in irrigation water. Total mesophilic counts (TMC) were assessed at 36°C and 22°C. On horticultural products we researched both the indicators of process parameters, such as Escherichia coli, Total mesophilic counts at 30°C, Enterobacteriaceae, Total Psychrophilic counts and Pseudomonas aeruginosa, and pathogens, such as Salmonella spp, Listeria monocytogenes and Yersinia enterocolitica. The number of target microorganisms, when present in irrigation water, was very limited: Escherichia coli, total coliform and faecal streptococci, were detected respectively in 48% and 67% of the water samples tested with average concentration values of 0.9, 1.2 and 1.4 log respectively. In fresh vegetable products, the total mesophilic counts (TMC) were found to have average values of 6.6x107 CFU/g. The average values of Enterobacteriaceae totalled 6.1x105 CFU/g; Escherichia coli was detected in only one sample (curly endive) with a value of 180 CFU/g. The data highlights the high quality of the water and how this contributed to achieving satisfactory quality on prime material. However the use of filters, to eliminate impurities, and reservoirs, may represent a crucial issue, if not managed correctly.

APPLICATION OF QUALITY INDEX METHOD (QIM) SCHEME IN SHELFLIFE STUDY OF ANGLERFISH (Lophius piscatorius)

The aim was to evaluate a Quality Index Method (QIM) scheme for fresh Anglerfish (Lophius piscatorius). Anglerfish were stored at 0±2 °C on ice up to 9 days. Total Mesophilic Counts (TMC), Total Psychrophilic Counts (TPC) and counts of Specific Spoilage Organisms (SSOs) were done. An high correlation between the Quality Index (QI) and storage time on ice and between the Quality Index (QI) and H2S-producing bacteria counts was found. The remaining storage time could be estimated with accuracy of ±1.5 days when the Anglerfish were evaluated with QIM.