Food Preservation with Chemicals

Evaluation of quality of chicken emulsions stored refrigerated (4 ± 1 °C) for chicken patties

“…The highest mean SPC was noticed for economy during day 12. Jay (1996) stated that off‐odours were developed when SPC of poultry was about 7.2–8 log counts per cm 2 and sliminess developed when the counts were about 8 log cm 2 . In the present study, the emulsions stored good without any visible signs of spoilage.…”

“…The trend exhibited by streptococcal count in the three emulsions was to increase initially up to day 6 and then to decline progressively. This could be attributed to the fact that they lack the capacity to compete successfully with the pseudomonads–acinetobacter–moraxella types of organisms, which are the primary spoilage organisms at refrigerated temperature (Jay, 1996). The counts on day 12 were comparable to that on day 0.…”

“…Coliforms were totally undetected from any of the emulsions during day 12. The decreasing trend of coliform in emulsions could be explained as the inability of these organisms to compete with other microbes, especially food‐spoilage organisms such as pseudomonads that have a better adaptation to the refrigeration temperature (Jay, 1996).…”

Post-mortem volatiles of vertebrate tissue

“…All these data suggest a complex interaction based on phenolic compounds. The lipid metabolism of microbes yields fatty acids that show an antimicrobial effect (Jay 2000 ). In particular, the emission of aldehydes increases during the later stages of decay (Dekeirsschieter et al 2009 ; Vass et al 2008 ).…”

Study on the effect of physical, chemical and biotic factors on growth and ochratoxin A production of black aspergilli isolated from greek vineyards

“…In addition, toxigenic fungi can produce toxins not only in the field, but also post-harvest, during processing and storage of grape products. Post-harvest control of toxigenic fungi could be achieved with the application of NaMBS, a salt of sulphurous acid with known antimicrobial action, extensively used in foods and beverages for many decades (Jay, 2000).…”