Food Safety: Shelf Life Extension Technologies

Jaeger, Henry; Knorr, Dietrich; Meneses, Nicolás; Reineke, Kai; Schlueter, Oliver

doi:10.1016/b978-0-444-52512-3.00050-4

Cited by 9 publications

(7 citation statements)

References 84 publications

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“…It has the advantages of rapid and efficient sterilization, without rising of temperature and residue (Jaeger et al . ). CP has been applied in apples, strawberries, cantaloupe, cherry tomatoes and cucumbers (Schlüter et al .…”

Section: Introductionmentioning

confidence: 97%

“…Cold plasma (CP) technology, as a new food sterilization technology developed in recent years, has attracted the attention of researchers (Thirumdas et al 2015). It has the advantages of rapid and efficient sterilization, without rising of temperature and residue (Jaeger et al 2014). CP has been applied in apples, strawberries, cantaloupe, cherry tomatoes and cucumbers (Schl€ uter et al 2013;Mir et al 2016;Rodr ıguez et al 2017).…”

Section: Introductionmentioning

confidence: 99%

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Effects of cold plasma, UV‐C or aqueous ozone treatment on Botrytis cinerea and their potential application in preserving blueberry

Zhou

Wang

et al. 2019

J Appl Microbiol

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Aims This study aimed to compare the effects of cold plasma (CP), ultraviolet (UV‐C) and aqueous ozone (AO) on Botrytis cinerea and explore their application in preserving blueberry. Methods and Results The effects of CP, UV‐C or AO on B. cinerea were investigated. Results showed that three treatments effectively inhibited the growth of B. cinerea, increasing cell membrane penetrability and causing the leakage of cytoplasm and nucleic acid. Scanning electron microscopy showed that CP caused the mycelium fold and collapse depression; UV‐C caused the mycelium shrivelled; mycelium treated with AO appeared to fold and break. In the in vivo test in blueberry, all treatments effectively inhibited the growth of micro‐organisms, maintained qualities and enhanced antioxidant activities in blueberry during postharvest storage. Conclusion Cold plasma, UV‐C and AO effectively inhibited the growth of B. cinerea and significantly extended the shelf life of blueberry. Based on in vitro and in vivo tests, CP showed better effects to preserve blueberry compared with other treatments. Significance and Impact of the Study Our findings revealed the effective mechanisms of CP, UV‐C and AO to inhibit B. cinerea in vitro. CP exhibited better application potential to preserve fresh fruit than traditional sterilization methods such as UV‐C and AO.

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Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Effects of cold plasma, UV‐C or aqueous ozone treatment on Botrytis cinerea and their potential application in preserving blueberry

Zhou

Wang

et al. 2019

J Appl Microbiol

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“…In recent years, because of the great consumer awareness and concern regarding synthetic chemical additives, foods preserved with natural additives have become very popular (Jaeger, Knorr, Meneses, Reineke, & Schlüter, ). Thus, the use of natural preservatives to inhibit the growth of serious foodborne pathogens, such as E. coli, S. typhimurium, S. aureus, and P. aeruginosa has a great interest in the food industry.…”

Section: Introductionmentioning

confidence: 99%

Antibacterial activity of Thymus capitatus and Thymus algeriensis essential oils against four food‐borne pathogens inoculated in minced beef meat

Jayari

Abed

Jouini

et al. 2017

Journal of Food Safety

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The antibacterial activity of the essential oils extracted from Thymus capitatus and Thymus algeriensis was studied against Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, and Pseudomonas aeruginosa. In this study, the disk method showed that T. capitatus EO has a strong antibacterial effect, whereas T. algeriensis EO showed a moderate activity. In addition, the inhibitory effect of both EOs was evaluated against four pathogenic strains inoculated experimentally [vol/wt]), the bactericidal activity was pronounced (p < .0001), in particular in the case of T. capitatus EO against all strains, except P. aeruginosa. The latter was still present after 15 days of storage, which explains its resistance. Practical applicationsResults from this study were confirmed that both thyme EOs could be considered as a very promising natural preservatives for foods from microbial spoilage in the food industries, also they can serve to inhibit or prevent the growth of food-borne pathogens.

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“…According to the consumers' demand for fresh, durable and safe foods, it is obligatory for the food industries to present their products at the best. ( Jaeger et al, 2014 ) because the link between nutrition and health become more and more a hot topic ( Aggett et al, 2005 ).…”

Section: Introductionmentioning

confidence: 99%

Quality assurance of some locally processed meat products

Hassanien

Shaltout

Mohammed

et al. 2018

Benha Veterinary Medical Journal

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One hundred random samples of meat products represented by 25 samples each of minced meat, beef burger, sausage and luncheon which were collected from different supermarkets in Cairo and Giza cities, Egypt. Each sample was packed in plastic bag and transferred immediately to the laboratory in an icebox with a minimum period of delay to be examined organoleptically, bacteriologically and chemically. Organoleptic evaluation, regarding color, odor and taste, the percentages of undesirable samples were 28%, 28% and 24%, 20%, 20% and 16%, 24%, 20% and 24% and16%, 16% and 24% of minced meat, beef burger, luncheon and sausage, respectively. Bacteriologicalevaluation, regarding minced beef, the mean values of APC, Enterobacteriaceae and Staphylococcus aureus count was 3.3x10 5 , 4.27x10 3 and 0.2x10 2 ,respectively and the number of positive samples to E.coli and salmonella was 4 and 3. Regarding beef burger, the mean values of APC, Enterobacteriaceae and Staphylococcus aureus count was 1.6x10 4 , 7.12x10 2 and 0.1x10 2 , respectively and the number of positive samples to E.coli and salmonella was 3 and one. Regarding luncheon, the mean values of APC, Enterobacteriaceae and Staphylococcus aureus count was 2.3x10 3 , 5x10 2 and <10 2 , respectively and the number of positive samples to E.coli and salmonella was 3 and 2. Regarding sausage, the mean values of APC ,Enterobacteriaceae and Staphylococcus aureus count was 4.5x10 5 , 7x10 3 and0.3x10 2 ,respectively and the number of positive samples to E.coli and salmonella was 5 and 6. Chemical examination, regarding minced beef, the results revealed that the mean values of pH, TVN and TBA were 5.89, 24.69 and 0.70, respectively and the percentages of accepted samples regarding TVN and TBA were 60 % and 76%, respectively. Regarding beef burger, the mean values of pH, TVN and TBA were 5.8, 17.01 and 0.44, respectively. Regarding sausage, The mean values of pH, TVN and TBA were 5.9, 16.23 and 0.45, respectively and the percentages of accepted samples of sausage regarding TVN and TBA were 92% and 100%, respectively. Regarding luncheon, the mean values of pH, TVN and TBA were 5.9, 22.01 and 0.25 respectively.

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Food Safety: Shelf Life Extension Technologies

Cited by 9 publications

References 84 publications

Effects of cold plasma, UV‐C or aqueous ozone treatment on Botrytis cinerea and their potential application in preserving blueberry

Effects of cold plasma, UV‐C or aqueous ozone treatment on Botrytis cinerea and their potential application in preserving blueberry

Antibacterial activity of Thymus capitatus and Thymus algeriensis essential oils against four food‐borne pathogens inoculated in minced beef meat

Quality assurance of some locally processed meat products

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