Microbiological Safety and Quality of Processed Shrimps and Fishes

2011 ◽  
pp. 85-112 ◽  
Keyword(s):  
Microbiological Safety

scholarly journals Evaluation of nutritional value and microbiological safety in commercial dog food

2021 ◽  
Author(s):  
Katarzyna Kazimierska ◽  
Wioletta Biel ◽  
Robert Witkowicz ◽  
Jolanta Karakulska ◽  
Xymena Stachurska
Keyword(s):  
Nutritional Value ◽  
Microbiological Quality ◽  
Microbial Count ◽  
Pet Food ◽  
Microbiological Safety ◽  
Dog Food ◽  
Number Of Microorganisms ◽  
Contaminated Food ◽  
Dry Food

AbstractIn addition to properly balancing nutritional value in accordance with the needs of a dog, estimating the microbiological quality of dog food is crucial in providing healthy and safe foods. The aim of this study was to examine the quality of dry food for adult dogs, with particular reference to: (1) evaluating the nutritional value and compliance with nutritional guidelines for dogs, (2) comparing the nutritional value of dog foods, with particular emphasis on the division into cereal and cereal-free foods, and (3) evaluating their microbiological safety. All thirty-six evaluated dry dog foods met the minimum European Pet Food Industry FEDIAF requirement for total protein and fat content. The total aerobic microbial count in the analyzed dry dog foods ranged from 2.7 × 102 to above 3.0 × 107 cfu/g. In five (14%) dog foods the presence of staphylococci was detected; however, coagulase positive Staphylococcus (CPS) was not found. Mold presence was reported in one cereal-free dog food and in six cereal foods. In none of the analyzed foods Enterobacteriaceae were found, including coliforms, Escherichia coli and Salmonella spp. Bacteria of the genus Listeria and Clostridium as well as yeasts were also not detected. In conclusion, the evaluated dry dog foods had varied microbiological quality. The detected number of microorganisms may have some implications for long-term consumption of contaminated food. The lack of European Commission standards regarding the permissible amounts of microorganisms in pet food may result in insufficient quality control of these products.

Evaluation of the microbiological safety and quality of Vietnamese Pangasius hypophthalmus during processing by a microbial assessment scheme in combination with a self-assessment questionnaire

2014 ◽  
Vol 80 (5) ◽  
pp. 1117-1128 ◽  
Author(s):  
Anh Ngoc Tong Thi ◽  
Liesbeth Jacxsens ◽  
Bert Noseda ◽  
Simbarashe Samapundo ◽  
Binh Ly Nguyen ◽  
...  
Keyword(s):  
Self Assessment ◽  
Microbiological Safety ◽  
Assessment Questionnaire

Improving the quality of raw milk and yogurt

2021 ◽  
pp. 49-57
Author(s):  
T. V. Ananyeva ◽  
V. I. Ostroukhova
Keyword(s):  
Electromagnetic Radiation ◽  
Raw Materials ◽  
Educational Institution ◽  
Raw Milk ◽  
Negative Influence ◽  
Raw Material ◽  
Federal State ◽  
Expert Assessment ◽  
Microbiological Safety

Milk is a part of many food products. In the expert assessment of the quality of raw materials, primary attention should be paid to its microbiological safety, since poisoning with dairy products is a common cause of diseases of the gastrointestinal tract. The experiment has been carried out on the base in the Teaching and Production Livestock Farm in the Federal State Budgetary Educational Institution of Higher Education “Russian State Agrarian University – Moscow Agricultural Academy named after K. A. Timiryazev” (Moscow). The purpose of the research was to improve the quality indicators of raw milk and yogurt. The method of processing raw milk, which reduces the number of potentially dangerous microorganisms in the products produced from it, has been studied. During the experiment the influence of electromagnetic radiation on organoleptic and physic and chemical parameters has been observed; the quantitative and qualitative composition of milk and yogurt microorganisms has been evaluated. The samples of raw materials had a uniform consistency without sediment and flakes, the color was milky white, and the smell was characteristic of natural cow’s milk. Electromagnetic treatment did not affect the main elements of the chemical composition of milk: the mass fraction of dry substances, fat, protein and lactose. In the experimental samples of raw milk after electromagnetic pulses treatment, the decrease in the growth rate of microorganisms including Quantity of Mesophilic Aerobic and Facultative Anaerobic Microorganisms (QMAFAnM), yeast and mold, has been noted. No bacteria of the Staphylococcus aureus and Escherichia coligroups have been found in the milk samples. The electromagnetic field had the negligible effect on the amount of lactic acid microorganisms in the raw material. During the experiment, there was no negative influence of electromagnetic radiation on the organoleptic, physic and chemical and sanitary-hygienic parameters of yogurt. The issues of ensuring the microbiological safety of raw milk have been described and the method for optimizing the sanitary and hygienic parameters of yogurt in accordance with the current requirements of regulatory documents has been suggest in the article.

scholarly journals Novel Techniques for Microbiological Safety in Meat and Fish Industries

2021 ◽  
Vol 12 (1) ◽  
pp. 319
Author(s):  
Maksim Rebezov ◽  
Muhammad Farhan Jahangir Chughtai ◽  
Tariq Mehmood ◽  
Adnan Khaliq ◽  
Saira Tanweer ◽  
...  
Keyword(s):  
Structural Changes ◽  
Meat Products ◽  
Pilot Scale ◽  
Processed Meat ◽  
The Novel ◽  
Thermal Methods ◽  
Microbiological Safety ◽  
Food Borne ◽  
Novel Processing

The consumer tendency towards convenient, minimally processed meat items has placed extreme pressure on processors to certify the safety of meat or meat products without compromising the quality of product and to meet consumer’s demand. This has prompted difficulties in creating and carrying out novel processing advancements, as the utilization of more up-to-date innovations may influence customer decisions and assessments of meat and meat products. Novel advances received by the fish and meat industries for controlling food-borne microbes of huge potential general wellbeing concern, gaps in the advancements, and the requirement for improving technologies that have been demonstrated to be effective in research settings or at the pilot scale shall be discussed. Novel preparing advancements in the meat industries warrant microbiological approval before being named as industrially suitable alternatives and authorizing infra-structural changes. This miniature review presents the novel techniques for the microbiological safety of meat products, including both thermal and non-thermal methods. These technologies are being successfully implemented and rationalized in subsisting processing surroundings.

scholarly journals Microbiological Safety and Organoleptic Quality of Homogenized Sausages Manufactured with Commercial Functional Additives

2021 ◽  
Vol 11 (24) ◽  
pp. 11662
Author(s):  
Anna Fudali ◽  
Iwona Chełmecka ◽  
Anna Marietta Salejda ◽  
Grażyna Krasnowska
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Consumer Acceptance ◽  
Organoleptic Quality ◽  
Microbiological Safety ◽  
Mesophilic Bacteria ◽  
Functional Additives ◽  
High Level ◽  
Consumer Assessment

The aim of the study was to compare the microbiological safety and sensory quality of meat products manufactured with commercial functional additives. Four functional additives (AFX, AE100, PANA4, FPRX) were used in industrial conditions in the production of homogenized meat products (thick wiener). In order to determine the microbiological safety of final products, the total number of aerobic mesophilic bacteria and the number of Listeria monocytogenes were measured. Consumer assessment and quantitative flavor profiling (QFP) were used for analysis of organoleptic quality. After 7 days of storage, it was found that the effectiveness of the selected additives against the growth of aerobic mesophilic bacteria was unsatisfactory. Only after application of PANA4 did the product not show undesirable changes that would disqualify it from consumption. Each of the functional additives used had a high level of efficacy in inhibiting the growth of Listeria monocytogenes. Meat products with PANA4 addition had the highest consumer acceptance of the overall appearance. The best intensity of flavor bouquet, meat aroma and color, assessed by QFP method, was characterized by the samples with AFX and PANA4 in their recipe.

scholarly journals Effect of Autoclaving and Irradiation on Microbiological Safety and Quality of Ready-to-Eat Bulgogi

2010 ◽  
Vol 30 (5) ◽  
pp. 780-786 ◽  
Author(s):  
Jin-Gyu Park ◽  
Beom-Seok Song ◽  
Jae-Hun Kim ◽  
Jae-Nam Park ◽  
In-Jun Han ◽  
...  
Keyword(s):  
Microbiological Safety

scholarly journals Changes in selected vitamins, microorganism counts, and sensory quality during storage of pressurised sprouted seed of alfalfa (Medicago sativa L.)

2011 ◽  
Vol 23 (No. 6) ◽  
pp. 246-250 ◽  
Author(s):  
GabrovskáD ◽  
I. Paulíčková ◽  
E. Mašková ◽  
V. Fiedlerová ◽  
K. Kocurová ◽  
...  
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Sensory Quality ◽  
Pantothenic Acid ◽  
Storage Period ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Microbiological Safety ◽  
Alfalfa Seed

The aim of this study was to examine the changes of nutritional and sensory quality of sprouted alfalfa seed treated by high pressure, that take place during storage. Along with this, microbiological safety was also observed. Sprouted alfalfa seed in citric acid pickle, packed in transparent laminated bags PA/PE 80, was treated with 500 MPa high pressure for 10 minutes. The processed seed in bags was stored in a refrigerator for 21 days. The bags were sampled in regular intervals to perform analyses. The changes in the contents of vitamin C, riboflavin, niacin, and pantothenic acid were observed during storage. The same samples were also checked for microbiological safety and sensory quality. Vitamin C showed a significant decrease during storage. The content of vitamin C fell markedly after high pressure treatment (by 77%) and further decreased by 10&ndash;20% during storage. The values of riboflavin content did not change very much as a consequence of pressurisation or the storage period. The contents of niacin and pantothenic acid kept decreasing until the 3<sup>rd</sup> day of storage by some 60% in total and then remained unchanged. Sensory descriptors indicated quality decrease. High pressure treatment damaged the tissues of sprouted alfalfa seed which subsequently manifested itself particularly in the deterioration of appearance and texture quality. An additional overall impairment of the seed appearance and texture occurred during its storage. Microbiological safety of sprouted alfalfa seed was preserved throughout the storage time. &nbsp;

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