Factors That Affect Microbial Growth in Food

Banwart, George J.

doi:10.1007/978-1-4684-6453-5_4

Cited by 8 publications

(9 citation statements)

References 182 publications

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“…The influence on the cell surface charge and cellular fatty acids was minimum. This organism tolerated a wide range of pH from 5.0 to 9.0 and this is within the range reported in the literature (Banwart, 1989). This strain failed to grow in NB, TSB and TSBY when the pH dropped below pH 5.0.…”

Section: Discussionsupporting

confidence: 88%

Survival and growth characteristics of bacteria in irradiated meat

Venugopal¹

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6.2 Introduction 15 8 6.3 Materials and Methods 160 6.3.1 Meat samples 6.3.2 Microbial recovery studies 6.3.3 Microbiological analyses 6.3.4 FCM analyses of spoiling pork patties 6.3.5 FCM analysis of retail samples 6.3.6 Quantification of bacterial cells using FCM 6.3.7 Evaluation of column materials 6.3.8 Clarification of meat suspensions for column material evaluation 6.3.8 Clarification of meat suspensions for flow cytometry 6.3.9 Flow cytometry 165 6.3.10 Staining protocol 165 6.3.12 Statistics 165 6.4 Results 165 6.4.1 Evaluation of column materials 165 6.4.2 Quantification of bacterial cells in meat homogenate using FCM 167

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Section: Discussionsupporting

confidence: 88%

Survival and growth characteristics of bacteria in irradiated meat

Venugopal¹

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“…The microbiological quality of animal feed, including pet foods, is often compromised by unhygienic conditions during preparation, distribution, and storage, posing health risks to both humans and pets (29). Factors influencing microorganism multiplication during storage include pH, water, light, time, nutrients, inhibitors, and oxygen (30,31). It is imperative to translate these findings into actionable regulatory measures for the industry, including comprehensive labeling requirements for pet food, adherence to Generally Recognized as Safe (GRAS) standards set by the Association of American Feed Controls Officials (AAFCO) or approved food additives, and strict adherence to good manufacturing practices (GMP), ideally with AAFCO affiliation (32).…”

Section: Total Aerobic Microbial Countmentioning

confidence: 99%

Microbial assessment of commercial pet foods marketed in the United Arab Emirates

Hadid,

Alwan,

Dimassi

et al. 2024

Front. Vet. Sci.

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Examining the microbiological characteristics of pet food is imperative to safeguard the health and well-being of companion animals, pet owners, and the surrounding environment. Domestic animals, known for carrying harmful microorganisms, pose a significant health risk, especially in close proximity to people and children. Notably, no studies have previously investigated pet food quality in the Gulf Cooperation Council countries, in particular, the United Arab Emirates (UAE). This study examined the microbiological quality of all stock keeping units (SKUs) of pet foods marketed in UAE (n = 118). Parameters assessed include Total Aerobic Microbial Count (TAMC), Enterobacteriaceae, Total Yeast and Mold Count (TYMC), Salmonella, Listeria monocytogenes, and Clostridium species. Among the 118 samples, 33 (28%) exceeded the acceptable TAMC limit of 106 CFU/g, highlighting significant variations based on manufacturers and ingredients. Eight samples (7%) surpassed the maximum Enterobacteriaceae limit of 3 × 102 CFU/g. TYMC levels exhibited variation, with 33 (28%) exceeding the limit of 104 CFU/g. L. monocytogenes was identified in 44 (37%) of the samples, while Salmonella was not detected. Clostridium contamination was observed in 28 (24%) of the samples. Statistical analyses revealed associations between pet food characteristics and microbial quality, underscoring the imperative for international standards to ensure the safety of pet food. These findings carry significant implications for pet owners, regulatory bodies, and the pet food industry, emphasizing the need for ongoing efforts to enhance the overall quality and safety of pet food products.

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“…8 and 1.6, respectively. This could be due to expansion in bacterial growth resulting in the decrement of nutrients, reduction of oxygen and accumulation of toxic waste [48,49]. Figure 5 O 2 are required to be released from TP/ LLDPE nanocomposites to inactivate the MDR pathogens in 6 h. Generally, the inactivation of Gram-positive was reported to be more challenging than Gram-negative because of the presence of a thick layer of peptidoglycan.…”

Section: Growth Curvementioning

confidence: 99%

Efficiency of the novel TP/LLDPE nanocomposite in killing multi-drug resistant pathogens

Faudzi¹,

Sreekantan²,

Mydin³

et al. 2021

Adv. Nat. Sci: Nanosci. Nanotechnol.

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A series of linear low-density polyethylene (LLDPE) polymer nanocomposites with g-C3N4-ZnO/TiO2 ternary photocatalyst (TP) at 1 wt%, 5 wt%,7 wt%, and 10 wt% was synthesised by melt blending method. The structural properties, chemical properties, photocatalytic and antibacterial activities were evaluated in this study. The addition of TP reduces the degree of crystallisation of the LLDPE nanocomposite. The OH functional group on TP increases the polarity, thus improving the LB broth’s wettability for bacterial adhesion, which enhances the inactivation effect. A minimum of 0.3 mg l−1 of Zn2+ together with ·OH and · O 2 − are required to inactivate the MDR pathogens. More than 99% inactivation in 6 h can be achieved against MDR pathogens for 5 wt% TP loading while 12 h for 1 wt% TP loading in LLDPE nanocomposites. The photocatalytic performance of the zinc oxide and titanium oxide for the degradation of methylene blue has exhibited good photocatalytic properties. The obtained results have confirmed the photocatalytic activity for the bactericidal effect of TP/LLDPE composites was dominant by ·OH and · O 2 − while slightly by holes. The purpose of this work is to obtain the optimum amount of ternary photocatalyst incorporated with LLDPE and incubation time required to kill a broad spectrum of multidrug-resistant (MDR) pathogens like E. coli, S. aureus, B. subtilis, S. flexneri, B. cereus, and K. pneumoniae. The LLDPE nanocomposite with 1 wt% showed >99% inactivation against the MDR pathogens within 12 h while with 5 wt%, it takes 6 h. The synergic action of structural properties such as crystallinity, wettability, chemical structure on the reactive oxygen species (ROS), and Zn ion release for inactivation against the MDR pathogens is deliberated.

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Factors That Affect Microbial Growth in Food

Cited by 8 publications

References 182 publications

Survival and growth characteristics of bacteria in irradiated meat

Survival and growth characteristics of bacteria in irradiated meat

Microbial assessment of commercial pet foods marketed in the United Arab Emirates

Efficiency of the novel TP/LLDPE nanocomposite in killing multi-drug resistant pathogens

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