Indexing p. 1  Editorial Bord p. 1  Guide for Authors p. 3  Manuscript preparation p. 5

Effect of retort (thermal) processing on the shelf life and safety of ethnic Indian food products namely egg curry and egg burji were investigated. Ready-to-eat egg products were packed in four layer laminated retort pouches and processed in a steam-air retort with overriding pressure. Timetemperature profile of thermal processing was determined and the same was used for heat penetration characteristics. The thermal processing parameters like retort temperature, heating lag factor (J h ), heating rate index (f h ), process time (B), F 0 value and cook value (C g ) were determined. The retort processed egg products were analysed for microbiological sensory and chemical characteristics under ambient (27-30°C) and accelerated temperature (45°C) for a period of 12 months. Microbiological analysis indicated that retort processing has significantly reduced the microbial loads (P ˂ 0.05). The changes in chemical characteristics and sensory quality on storage were insignificant. Microbiological analysis revealed that product was commercially sterile and fit for consumption. The samples were rated excellent by the taste panel and remained in good condition even after 12 months of storage under ambient conditions.

The complexity of food materials owing to the diverse matrices and biochemical composition poses challenge to microbiologists especially to identify the microbial contamination at low level. The present study describes the development and evaluation of a ready to use self-contained food sample homogenization bag (All-In-Bag) with the required sterile diluent and an in-built filter for subsequent clarification of the homogenate for microbiological analysis. Three-ply non-foil laminate comprising outer alumina oxide coated polyester film, middle nylon and inner polypropylene layers were used for the outer layers while non-woven polypropylene sheet with of 50 μ to 100 μ size porosity was sandwiched between the laminated sheets to restrain the food debris but allow the microbial cells to pass through across along with the diluent. The homogenization bag along with the diluent was sterilized by thermal (retort) processing with F0 value (lethality value) of 12 to ensure the sterility of diluent during storage. The effectiveness of the All-in-Bag for the homogenisation of different food sample matrices for microbiological analysis was compared with BagPage®+ bag. All-in-Bag withstood the shearing action during sample paddling in the bag mixer/stomacher and no significant difference was observed for both aerobic plate count. Spike and recovery of E. coli from the different food matrices indicating absence of interference for microbial recovery in newly developed All-in-Bag. The All-in-Bag, the first of its kind with 12 months shelf life does away with the requirement of sterile diluent preparation and additional steps for the clarification of the homogenate and thus making microbial food quality analysis easier in places with limited resources.