In an attempt to improve the bacteriological quality and refrigerated shelf life of broiler meat, 10-min surface wash treatments with sterile distilled water (DW), 8% (wt/vol) water extract of sumac (Rhus coriaria L.) fruits (WES), and 2% (vol/vol) lactic acid (LA) were compared by using a broiler wing model. The aerobic plate counts (log10 cfu/g) of psychrotrophs, mesophilic aerobes, Enterobacteriaceae, coliforms and presumptive fecal coliforms on the samples were determined. Immediately after a 10-min decontaminaton, the mean count of all the bacterial groups was determined to be 3.9, 2.6, and 1.7 (log10 cfu/g) for DW, WES, and LA, respectively. Because the postdecontamination population level of psychrotrophs, mesophiles, and Enterobacteriaceae were low in the LA-treated group compared to the WES group, an equity between the 2 groups in the point of view of the 3 bacterial groups existed at d 10 of cold storage (3 +/- 1 degrees C). Shelf life was 7 and 14 d for wings treated with DW and WES, respectively, whereas the LA-treated wings did not spoil after 14 d of cold storage (3 +/- 1 degrees C). Nevertheless, an undesirable pale color and an acidulous odor occurred in the LA-treated wings. In contrast, a good color appeared on the WES-treated wings, which was also superior to the color of the DW-treated wings. Such advantages of WES may be important for poultry processors and for consumers. However, the immediate decontamination and refrigerated shelf life extension potential of WES should be intensively studied in antimicrobial interventions in poultry processing plants.
The addition of sachets or pads containing volatile antimicrobial agents into packages has been the most successful commercial application of antimicrobials to packaging. In this study, the effect of oregano (Origanum onites) essential oil on the extension of shelf life of overwrap packed fresh chicken drumsticks was investigated. Meat exudate absorbent pads were sprayed with 5 mL of oregano essential oil at a concentration of 1.5% in distillate water. Sampling was carried out at 0, 3, 5, and 7 d of the refrigerated storage. Total viable count, psychrotrophs, pseudomonads, members of the family Enterobacteriaceae, yeasts, and lactic acid bacteria were enumerated. Physicochemical analysis and sensorial evaluation were also conducted. The shelf life of fresh chicken drumsticks was approximately 3 d. Oregano essential oil extended product shelf life by approximately 2 d. Thus, incorporation of essential oils to absorbent pads may have supplementary applications in food packaging.
In this study, we investigated whether wild-thyme (Thymus serpyllum) hydrosol had a preserving effect against spoilage of freshwater fish. Sensorial characteristics, chemical freshness indicator contents, and microbial counts (total aerobes, psychrotrophics, Enterobacteriaceae, fecal coliform bacteria, Aeromonas spp., and Pseudomonas spp.) of whole ungutted and gutted Transcaucasian barb (Capoeta capoeta capoeta Guldenstaedt, 1772) stored on ice produced from wild-thyme hydrosol and tap water at 4 degrees C for 20 days were compared. The results did not reveal any significant (P > 0.05) differences in the microbial counts, sensorial characteristics, pH, and total volatile basic nitrogen values between gutted and ungutted groups. Sensory evaluation and microbiological and chemical analyses indicated that the storage of the fish on ice produced from wild-thyme hydrosol had a significant increase in shelf life by at least 15 to 20 days.
IntroductionAflatoxins are secondary metabolites produced by molds that have carcinogenic, mutagenic, and teratogenic effects on humans and animals (1-3). Among the aflatoxins, aflatoxin B 1 (AFB 1 ) is one of the strongest known hepatocarcinogens and is classified as a category 1A carcinogen by the International Agency for Research on Cancer (4). Due to their importance in showing these effects in the consumption of contaminated foods, there is a serious effort made by the food industry to make products safe. Moreover, considering the tendency of consumers to prefer natural products because of the worry about possibly hazardous food additives, both researchers and producers are taking responsibility to investigate new ways as an answer to the consumer expectations.Although the different methods used at present are to some extent successful, they have major disadvantages with limited efficacy, possible losses of important nutrients, and normally high costs. Many workers in the field are of the opinion that the best solution for decontamination should be detoxification by biodegradation, giving a possibility for removal of mycotoxins under mild conditions without using harmful chemicals and without significant losses in nutritive value and palatability of decontaminated food and feed (5). A number of studies have found that some microorganisms, especially lactic acid bacteria, break down or bind to aflatoxins. Researchers have obtained different results in these studies conducted to investigate the in vitro aflatoxin binding/degradation effect of lactic acid bacteria (6-9). Zinedine et al. (10) indicated that the toxin binding level changes in some environmental conditions having different pH and temperature. Supporting this finding, Haskard et al. ( 7) also found that environmental conditions, acid and heating applications, and the structure of the bacteria had an important effect on the stability of the toxin-bacteria complex. In another study, Kabak (11) showed that the aflatoxin B 1 binding capability of probiotic lactic acid bacteria varied in vitro, and in food had 32%-46.5% of the in vitro toxin binding rate. Fuchs et al. (12) found that the effectiveness of lactic acid bacteria in detoxifying ochratoxin and patulin was affected by toxin concentration, cell density, pH of the environment, and whether the cells were viable. Based on these and similar results, Hernandez-Mendoza et al. (13) suggested that lactic acid bacteria bound the toxins to different extents depending on the environment and the amount of bile salt present.Another challenge for researchers is achieving the same good results when lactic acid bacteria are applied to food. First of all, certain temperatures and pH levels must be provided; otherwise, the microorganisms would not show their effects. Probably, a higher number of bacteria would
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
customersupport@researchsolutions.com
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Copyright © 2025 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.