Food industry spoilage fungi control through facility sanitization

Bernardi, Angélica Olivier; Garcia, Marcelo Valle; Copetti, Marina Venturini

doi:10.1016/j.cofs.2019.07.006

Cited by 44 publications

(26 citation statements)

References 40 publications

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“…The result here has not proved the packaging materials, (even CCB), to be good limiting factor for fungi and yeast growth. Results revealed that the recontamination of freshly produced bread can occur during the cooling, slicing, packaging step and during storage, which need to be controlled by proper packing and chemical preservatives (the use of antifungal compounds) that can help to extend the shelf life of beard during storage to avoid spoilage (Bartkiene et al, 2018;Bernardi et al, 2019;Dijksterhuis, 2017;Pinilla et al, 2019;Quattrini et al, 2019;Rusinek et al, 2020;Snyder et al, 2019;Vasileva et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

Storage environment/packaging materials impacting bread spoilage under ambient conditions: A comparative analysis

Int¹

2019

Preprint

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Packaging in bread-making industry is one of priorities to satisfy the peculiar requirements of freshness in bread. A suitable packaging material allows for both rapid heat exchange with the environment and water vapour evaporation in order to prevent condensation inside the bread package. The effectiveness of some storage media/packaging materials in preventing bread spoilage under ambient temperature was studied. Bread staling, microbiological stability and organoleptic changes were evaluated as a function of storage time. The functional properties (water and oil absorption capacities and water oil absorption indices) of the bread were estimated .The water absorption capacity (WAC) of bread was in the range of 144-221 g/100 g sample, while the oil absorption capacity (OAC) range was 113-132 g/100 g. Water Oil Absorption Capacity (WOAI) for each of the packaging materials was < 2.0, which indicates the lipophilic nature. All the bread slices stored under different media/packaging materials, except perforated bowl and transparent plastic bowl exhibited sensory scores of 2.5 and above. Microbial growth manifested in bread kept in perforated and transparent plastic containers compared to the bread kept in cellophane and aluminum plate. This study clearly shows differences in the rates of staling, microbial stability and physical/chemical changes at different storage conditions.

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Section: Resultsmentioning

confidence: 99%

Storage environment/packaging materials impacting bread spoilage under ambient conditions: A comparative analysis

Int¹

2019

Preprint

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“…Cleaning agents in the food industry play a pivotal role in food safety. Amongst chemical sanitisers, there are compounds such as peracetic acid, hydrogen peroxide, and sodium hypochlorite which are favored in deep cleaning in the food industry [ 18 , 19 ]. Disinfectants and most cleaning agents contain harmful compounds that have a pungent smell and corrosive properties.…”

Section: Food Contamination Along the Food Production Chainmentioning

confidence: 99%

“…Disinfectants and most cleaning agents contain harmful compounds that have a pungent smell and corrosive properties. Notwithstanding their role in the deep cleaning of surfaces and the environment at large, they can easily be introduced into food through mishandling and unsafe practices, leading to residual toxicity [ 19 , 20 ]. Heavy industrial chemicals need to be approved and regulated.…”

Section: Food Contamination Along the Food Production Chainmentioning

confidence: 99%

Chemical Contamination Pathways and the Food Safety Implications along the Various Stages of Food Production: A Review

Lebelo

Malebo

Mochane

et al. 2021

IJERPH

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Historically, chemicals exceeding maximum allowable exposure levels have been disastrous to underdeveloped countries. The global food industry is primarily affected by toxic chemical substances because of natural and anthropogenic factors. Food safety is therefore threatened due to contamination by chemicals throughout the various stages of food production. Persistent Organic Pollutants (POPs) in the form of pesticides and other chemical substances such as Polychlorinated Biphenyls (PCBs) have a widely documented negative impact due to their long-lasting effect on the environment. This present review focuses on the chemical contamination pathways along the various stages of food production until the food reaches the consumer. The contamination of food can stem from various sources such as the agricultural sector and pollution from industrialized regions through the air, water, and soil. Therefore, it is imperative to control the application of chemicals during food packaging, the application of pesticides, and antibiotics in the food industry to prevent undesired residues on foodstuffs. Ultimately, the protection of consumers from food-related chemical toxicity depends on stringent efforts from regulatory authorities both in developed and underdeveloped nations.

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“…The choice of the most effective antifungal disinfectants and determination of adequate concentrations are of critical importance [71].…”

Section: Sanitary Treatment Of Industrial Premisesmentioning

confidence: 99%

Factors influencingmicrobial transmission in a meat processing plant

Velebit

Lakicević

Semenova

et al. 2021

Teor. prakt. pererab. mâsa (Print)

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The review paper examines the main risk factors for microbial contamination of meat at different stages of its processing. Particular emphasis has been placed on primary animal processing being the most hazardous in terms of microbial contamination of meat. Carcass cross-contamination most frequently occurs during skinning and evisceration since hides and the digestive tract are the primary sources of microbial pathogens. It is necessary to observe stringent sanitary and hygienic rules when performing these operations. Continuous cold chain management along all following stages of meat processing and control of the sanitary status of cold chambers during meat storage are of extreme importance. An increase in the microbial counts due to the high number of manual operations was observed during meat cutting, boning, and trimming. Subsequent stages of meat processing, including mincing, curing, the addition of spices, also promote significant microbial growth. Strict control regarding detection of dangerous pathogens, especially L. monocytogenes, is needed at this stage. In general, to minimize problems linked with meat and meat product safety, it is necessary to take timely measures on sanitary treatment of meat processing facilities, including the prevention of biofilm formation.

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Food industry spoilage fungi control through facility sanitization

Cited by 44 publications

References 40 publications

Storage environment/packaging materials impacting bread spoilage under ambient conditions: A comparative analysis

Storage environment/packaging materials impacting bread spoilage under ambient conditions: A comparative analysis

Chemical Contamination Pathways and the Food Safety Implications along the Various Stages of Food Production: A Review

Factors influencingmicrobial transmission in a meat processing plant

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