Use Of Antimicrobial Additives Research Articles

Effect of Apple Quality, Yeast Strains and Use of Antimicrobial Additives on Cider Production with Therapeutic Potential

Effect of Apple Quality, Yeast Strains and Use of Antimicrobial Additives on Cider Production with Therapeutic Potential

Germ‐Free Shields

Plastics EngineeringVolume 77, Issue 2 p. 16-19 Antimicrobials Germ-Free Shields Development and use of antimicrobial additives and coatings soar during COVID-19 pandemic Nancy D. Lamontagne, Nancy D. LamontagneSearch for more papers by this author Nancy D. Lamontagne, Nancy D. LamontagneSearch for more papers by this author First published: 02 February 2021 https://doi.org/10.1002/peng.20446Read the full textAboutPDF ToolsExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Volume77, Issue2February 2021Pages 16-19 RelatedInformation

Microbial Safety of Milk Production and Fermented Dairy Products in Africa

In Africa, milk production, processing and consumption are integral part of traditional food supply, with dairy products being a staple component of recommended healthy diets. This review provides an overview of the microbial safety characteristics of milk production and fermented dairy products in Africa. The object is to highlight the main microbial food safety hazards in the dairy chain and to propose appropriate preventive and control measures. Pathogens of public health concern including Mycobacterium bovis, Brucella abortus and Coxiella burnettii, which have largely been eradicated in many developed nations, still persist in the dairy chain in Africa. Factors such as the natural antimicrobial systems in milk and traditional processing technologies, including fermentation, heating and use of antimicrobial additives, that can potentially contribute to microbial safety of milk and dairy products in Africa will be discussed. Practical approaches to controlling safety hazards in the dairy chain in Africa have been proposed. Governmental regulatory bodies need to set the necessary national and regional safety standards, perform inspections and put measures in place to ensure that the standards are met, including strong enforcement programs within smallholder dairy chains. Dairy chain actors would require upgraded knowledge and training in preventive approaches such as good agricultural practices (GAP), hazard analysis and critical control points (HACCP) design and implementation and good hygienic practices (GHPs). Food safety education programs should be incorporated into school curricula, beginning at the basic school levels, to improve food safety cognition among students and promote life-long safe food handling behaviour.

Evaluating the efficacy of antimicrobial additives against biogenic acidification in simulated wastewater exposure solutions

Microbially Induced Corrosion of Concrete (MICC) is a progressive three-stage deterioration process that is primarily associated with sulfur-oxidizing bacteria (SOB). One strategy for mitigating MICC is the use of antimicrobial additives. It is hypothesized that the performance of antimicrobial products is influenced by the pH of the environment, the bacterial population, and the level of bacterial activity. To test this hypothesis, three bacterial activity-population levels were tested in environments with different pH levels to evaluate the efficacy of a typical antimicrobial product against planktonic SOB. The ability of the antimicrobial product to prevent or delay the biogenic acidification was considered as the criterion for its efficacy. The tested antimicrobial product was successful in delaying or preventing MICC with low and moderate bacterial populations and activity for all pH levels greater than 4. Lower pH levels were not tested in this investigation.  Antimicrobial products were successful in delaying or preventing MICC with severe bacterial populations and activity for all pH levels tested greater than 6. The results support the main hypothesis of the research; therefore, the selection of whether to utilize an antimicrobial product requires an understanding of the operational pH of the environment as well as knowledge on the target bacterial population and activity.

The use of modified packaging in the technology of butter

Improving the food industry has led to a significant increase in the role of packaging in food production. At present, so-called "active packings" have appeared that have a positive effect on the product in contact with it, including through the use of antimicrobial additives. Work has been carried out on the use of a water-soluble form of chitosan in the technological process for the production of creamy butter "Krestyanskoe". The sample of chitosan was dissolved in drinking water with ascorbic acid (mass fraction 1%). The resulting chitosan solution was applied to the packaging material-aluminum laminated foil. Packaging is considered suitable for use after complete evaporation of moisture at room temperature from the surface of the material. The process of obtaining butter cream was carried out according to a conventional technological scheme by converting high-fat cream. It is determined that butter "Peasant" with chitosan is microbiologically more resistant than the control sample. The effect of the mass fraction of chitosan in the inner layer of the packaging material on the contacting product was experimentally established. It is established that the developed modified package allows to reduce the number of pathogens on the oil surface. In the course of storage, the control samples before the experimental ones showed the first signs of spoilage: an acidic unpleasant smell appeared and an aftertaste that sharply increased by the end of the storage period. The results of determining the organoleptic properties of the products correlated with physicochemical and microbiological indices. On the surface of the oil of the control samples, a more active development of yeast and mold fungi was observed. It is determined that the use of chitosan solution inhibits the development of mold fungi and yeast. The possibility of increasing the shelf life of butter "Peasant" in modified packaging by an average of 30% is proved.

Maximizing Shelf Life of Paneer—A Review

Paneer resembling soft cheese is a well-known heat- and acid-coagulated milk product. It is very popular in the Indian subcontinent and has appeared in the western and Middle East markets. The shelf life of paneer is quite low and it loses freshness after two to three days when stored under refrigeration. Various preservation techniques, including chemical additives, packaging, thermal processing, and low-temperature storage, have been proposed by researchers for enhancing its shelf life. The use of antimicrobial additives is not preferred because of perceived toxicity risks. Modified atmosphere packaging has been recommended as one of the best techniques for maximizing the shelf life of paneer.

Addition of Carbon Dioxide to Dairy Products to Improve Quality: A Comprehensive Review

ABSTRACT:  Changes in distribution patterns and demand for increased food quality have resulted in a desire to improve the shelf life of nonsterile dairy products. Refrigerated shelf life extension typically requires, at a minimum, reductions in the growth rate of spoilage microorganisms and subsequent product deterioration. Reducing initial bacterial loads, increasing pasteurization regimes, and reducing postprocessing contamination have all been employed with measured success. The use of antimicrobial additives has been discouraged primarily due to labeling requirements and perceived toxicity risks. Carbon dioxide (CO2) is a naturally occurring milk component and inhibitory toward select dairy spoilage microorganisms; however, the precise mechanism is not fully understood. CO2 addition through modified atmosphere packaging or direct injection as a cost‐effective shelf life extension strategy is used commercially worldwide for some dairy products and is being considered for others as well. New CO2 technologies are being developed for improvements in the shelf life, quality, and yield of a diversity of dairy products, including raw and pasteurized milk, cheeses, cottage cheese, yogurt, and fermented dairy beverages. Here we present a comprehensive review of past and present research related to quality improvement of such dairy products using CO2.

1,2-Disubstituted imidazolines with heterocyclic fragments as antimicrobial additives for jet fuels

The most promising and convenient method for protecting hydrocarbon fuels against damage by microorganisms is the use of antimicrobial additives that are effective for extended periods in the storage and transportation of fuels. Imidazoline derivatives manifest high biocidal activities in petroleum distillate fuels, with the activity depending considerably on the nature and structure of the radicals linked to the imidazoline ring. One example of a highly effective additive is AID 9-12, the basic components of which are 1,2-disubstituted imidazolines obtained by the condensation of polyethylenepolyamines with an n-C{sub 9} - C{sub 12} fraction of synthetic fatty acids. At low concentrations in jet fuels, this additive exhibits high activities against microbial damage without having any adverse effects on the physicochemical or service properties of the fuels. Also effective as antimicrobial additives for jet fuels are imidazolines with sterically hindered phenol fragments or with naphthyl or benzyl radicals. In our search for effective antimicrobial additives, we have investigated a series of 1,2-disubstituted imidazolines with heterocyclic fragments. In this paper, we report the results of our investigation.