Identification of microbial airborne contamination routes in a food production environment and development of a tailored protection concept using computational fluid dynamics (CFD) simulation

Zand, Elena; Brockmann, Gerrid; Schottroff, Felix; Žunabović-Pichler, Marija; Hartmann, Anne; Kriegel, Martin; Jaeger, Henry

doi:10.1016/j.jfoodeng.2022.111157

Cited by 11 publications

(4 citation statements)

References 35 publications

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“…Studies by Pessu [52] observed that chilies stored at 9% to 10% moisture content avoided fungal infestation; however, inadequate storage conditions can lead to the production of aflatoxins. Zand [53] noted that storage time increased the overall plate count of yeast and molds, and that pre-and postcontamination processes occur throughout the process. These results of Zand [53] could therefore be used to explain why the open sun drying method and the woven packaging material in this study recorded a higher microbial load compared to kraft and aluminium foil.…”

Section: Effect Of Drying Methods and Packaging On Fungal Growthmentioning

confidence: 99%

“…Zand [53] noted that storage time increased the overall plate count of yeast and molds, and that pre-and postcontamination processes occur throughout the process. These results of Zand [53] could therefore be used to explain why the open sun drying method and the woven packaging material in this study recorded a higher microbial load compared to kraft and aluminium foil. The woven bag exposed the stored cowpea leaves to post drying contamination during storage.…”

Section: Effect Of Drying Methods and Packaging On Fungal Growthmentioning

confidence: 99%

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Effect of Harvesting Time, Drying Method and Packaging of Cowpea Leaves on Microbial Contamination

Wanjiku,

Kingori,

Kirim

2024

JAMB

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After harvesting, cowpea leaves have high moisture content which exposes them to microbial growth. Drying is used to reduce the moisture and extend the shelf life. However, dried foods are susceptible to spoilage resulting from many microbial, biological, chemicals and physical reactions. After drying packaging materials used by farmers also expose the dried product to a range of microorganisms due to their different moisture retention capacity. This study aimed at prolonging the keeping quality of the dried cowpea leaves for use during off- season and coming up with information on the best and affordable packaging material that would ensure safety of dried leaves. Data was collected on fungal, bacteria and coliforms. The data was subjected to variance using Statistical Analysis System 9.2 edition and significantly different means separated using LSD at 5%. The combination of harvesting stage, drying method and packaging material significantly (p<0.05) influenced microbial load (bacterial and fungal), however no coliforms were observed. Open sun-dried cowpea leaves at 21 DAS, packaged in woven and aluminium foil reported a high number of bacterial and fungal counts compared to the kraft packaging. Oven dried cowpea leaves, harvested at 49 days after sowing (DAS), and in kraft paper resulted in the least bacterial and fungal contamination compared to those packaged in woven and aluminium foil. Sun drying and harvesting time after at 21, 35 and 49 DAS contained the highest bacterial and fungal contamination followed by solar drying and the least was recorded in oven drying method. This research shows that correct harvest stage, adoption of oven and solar drying methods and use of correct packaging material will prolong the shelf life of dried cowpea leaves therefore enhancing food security and food safety.

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Section: Effect Of Drying Methods and Packaging On Fungal Growthmentioning

confidence: 99%

Section: Effect Of Drying Methods and Packaging On Fungal Growthmentioning

confidence: 99%

Effect of Harvesting Time, Drying Method and Packaging of Cowpea Leaves on Microbial Contamination

Wanjiku,

Kingori,

Kirim

2024

JAMB

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“…As for the storage in positive temperature and negative temperature cold rooms, first, some foodstuffs weren't properly protected with cellophane paper which can facilitate their contamination by airborne microbes [30] and during hygiene inspections, foodstuffs found in this condition are always discarded. Furthermore, raw eggs were not separated enough from some processed products, which could facilitate cross-contamination [31].…”

Section: Assessment Of the Methods And Conditions Of Storing And Hand...mentioning

confidence: 99%

Development of a food waste prevention strategy: a case study in a hotel in Eastern Morocco

et al. 2023

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The present work concerns the development of a food waste prevention strategy in a restaurant operating within a hotel in the city of Saidia in Eastern Morocco. The food service sector was chosen for this study because it is the second highest contributing sector to food waste on the global scale. Therefore, the role it plays in environmental pollution should not be neglected. The food waste prevention strategy adopted in this work consisted in performing a food waste audit at first. Then, the purchasing, storage, and handling conditions of food were improved. Finally, waste sorting was performed. The average daily food waste generated by the case study restaurant was 320.3 kg/day. The highest amount of average daily food waste (166.7 kg/day) was generated during food preparation, while storage waste had the lowest amount (30.1 kg/day). The most wasted food commodities were vegetables (50.8 kg/day), fruits (47.1 kg/day), sauces (39.9 kg/day), and cereals (38.4 kg/day). While the least wasted food commodities were eggs (10.2 kg/day) and dairy products (11.7 kg/day). The majority of the food waste generated in this study was avoidable, and fish and seafood were the food commodities with the lowest Eco-efficiency (high cost – high waste). The food waste percentage decreased from 35% to 20% within approximately 4 months following the execution of the food waste prevention strategy.

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“…The use of CFD in the design of catering rooms and food processing halls allows the use of an appropriate food safety management that will ensure the highest microbiological safety [121]. This challenge was undertaken by the researchers such as Zand et al ( 2022) who analyzed the application of a partial protection strategy based on filtering fan units (FFU) [122]. The FFU strategy with air velocity of 0.3 m/s resulted in a significant reduction of the relative pollution (99.94%).…”

Section: Clean Room Conditionmentioning

confidence: 99%

Application of computational fluid dynamics simulations in food industry

Szpicer

Bińkowska

Wojtasik‐Kalinowska

et al. 2023

Eur Food Res Technol

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Computational fluid dynamics (CFD) is a tool for modelling and simulating processes in many industries. It is usually used as a choice to solve problem involving flow of fluids, heat transfer, mass transfer and chemical reaction. Moreover, it has also found application in the optimization of processes in branches of the food industry, including bread baking, cooling beef roast, or spray drying. CFD has enormous potential and many opportunities to improve the quality and safety of food products, as well as to reduce the costs of production and the use of machines and production equipment. In addition, empirical models only permit data to be extracted at a limited number of locations in the system (where sensors and gauges are placed). CFD allows the designer to examine any location in the region of interest, and interpret its performance through a set of thermal and flow parameters. Computer simulations are the future of every field of science, and the presented overview provides the latest information on experts and experiences related to CFD application in food production. Despite some disadvantages, such as the need to have a large reserve of computing power, the development of digital and IT technologies will make this problem insignificant in the nearest future. Then the CFD will become an indispensable element in the design of equipment and technological lines in the food industry.

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Identification of microbial airborne contamination routes in a food production environment and development of a tailored protection concept using computational fluid dynamics (CFD) simulation

Cited by 11 publications

References 35 publications

Effect of Harvesting Time, Drying Method and Packaging of Cowpea Leaves on Microbial Contamination

Effect of Harvesting Time, Drying Method and Packaging of Cowpea Leaves on Microbial Contamination

Development of a food waste prevention strategy: a case study in a hotel in Eastern Morocco

Application of computational fluid dynamics simulations in food industry

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