Invited review: Controlling dairy product spoilage to reduce food loss and waste

Martin, N.H.; Torres-Frenzel, Pablo; Wiedmann, Martin

doi:10.3168/jds.2020-19130

Cited by 66 publications

(34 citation statements)

References 77 publications

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“…The majority general spoilage microorganisms of milk and dairy products are gram-positive and Gram-negative bacteria which include spore-forming bacteria, Bacillus, clostridium spp, lactic acid producing bacteria ,Streptococcus spp , Pseudomonas spp., and Coliforms. [20,21]. The contamination of the samples can occur since of the health and hygiene of the cow, the procedures used in cleaning and sanitizing the milking , storage equipment ,the environment in which the cow is housed and milked ,and temperature and length of storage all influence microbial numbers in raw milk [22].Previous study conducted by [23],indicating that the curd-cutting knife is source of contamination in cheese production.…”

Section: Discussionmentioning

confidence: 99%

Detection of Common Bacterial Contaminants of Locally Produced Al-Arab Soft Cheese in Diyala Province

Mohamed¹,

Hasson²,

Ali³

et al. 2021

DJPS

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One of the common types of cheese manufactured in Iraq is Al-arab cheese. The reason for this is due to high proportion of protein ,texture and price. However, the conventional way that used to produce and sell it affords many opportunities for microbial contamination. To determine the hygiene quality of Al-arab cheese production in Diyala, 75 samples were collected randomly from (Baqubah, Dali Abbas, Khalis, Jalawlaa, Khan bani saad) towns. All samples were cultured on nutrient agar and positive culture was subjected to antibiotics susceptibility test using (Trimethoprim, Tetracycline Vancomycin, Cloxacilin, and Amoxicillin). Staphylococcus aureus recovered from Baqubah, Khalis, Khan bani saad, and Jalawlaa respectively (80% ,60%, 40% and 20%). Escherichia coli was the predominant in samples gathered from Dali abbas, Baqubah, Khalis, and Jalawlaa respectively (80%, 60%,60% and 20%). pseudomonas spp. Recovered from Baqubah, Khalis, and Dali abbas respectively (40%, 10% and 40%). Salmonella spp. was recorded the lowest percentage of contamination (10%) in the samples were collected from Al-Khalis Trimethoprim was effective against S. aureus and Klebsiella with mean inhibitory zone diameter 34mm and 36,7mm respectively while the inhibitory zone diameter for E. coli was (30.3) toward tetracycline.

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Section: Discussionmentioning

confidence: 99%

Detection of Common Bacterial Contaminants of Locally Produced Al-Arab Soft Cheese in Diyala Province

Mohamed¹,

Hasson²,

Ali³

et al. 2021

DJPS

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“…In this sense, the development and implementation of predictive mathematical modeling tools is an effective way to predict changes in food quality and enable decision-making regarding shelf life [1,7]. These models can be integrated as decisive data information for a better functioning of several sensors and indicators in intelligent food packaging.…”

Section: Introductionmentioning

confidence: 99%

“…This waste is also due to the food damage along all the food chain, from the producer until the final consumer, to the point when the food security is compromised [13]. To talk about food security, it is necessary to know what causes the food deterioration and make them unhealthy, as well as the conditions it happens [7]. The answer is the bacterial growth in the food.…”

Section: Introductionmentioning

confidence: 99%

“…The answer is the bacterial growth in the food. Each bacteria grows at a different rhythm and under different conditions [7] depending on intrinsic and extrinsic factors. Despite all factors contributing to bacterial growth, temperature, pH and water activity, are considered to be the most influent [14], and can be directly used in the mathematical models.…”

Section: Introductionmentioning

confidence: 99%

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Simplified Approach to Predict Food Safety through the Maximum Specific Bacterial Growth Rate as Function of Extrinsic and Intrinsic Parameters

2021

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Currently, we assist the emergence of sensors and low-cost information and communication technologies applied to food products, in order to improve food safety and quality along the food chain. Thus, it is relevant to implement predictive mathematical modeling tools in order to predict changes in the food quality and allow decision-making for expiration dates. To perform that, the Baranyi and Roberts model and the online tool Combined Database for Predictive Microbiology (Combase) were used to determine the factors that define the growth of different bacteria. These factors applied to the equation that determines the maximum specific growth rate establish a relation between the bacterial growth and the intrinsic and extrinsic factors that define the bacteria environment. These models may be programmed in low-cost wireless biochemical sensor devices applied to packaging and food supply chains to promote food safety and quality through real time traceability.

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“…Pseudomonas spp. contamination routes have been largely studied, especially for milk or milk-based beverages [ 6 , 7 ]. In contrast, how these bacteria manage to contaminate cheeses even made from pasteurized milk is still much debated.…”

Section: Introductionmentioning

confidence: 99%

Recent Advances in the Mechanisms and Regulation of QS in Dairy Spoilage by Pseudomonas spp.

Quintieri

Caputo

Brasca

et al. 2021

Foods

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Food spoilage is a serious issue dramatically impacting the worldwide need to counteract food insecurity. Despite the very expensive application of low temperatures, the proper conservation of fresh dairy products is continuously threatened at different stages of production and commercialization by psychrotrophic populations mainly belonging to the Pseudomonas genus. These bacteria cause discolouration, loss of structure, and off-flavours, with fatal implications on the quality and shelf-life of products. While the effects of pseudomonad decay have been widely reported, the mechanisms responsible for the activation and regulation of spoilage pathways are still poorly explored. Recently, molecule signals and regulators involved in quorum sensing (QS), such as homoserine lactones, the luxR/luxI system, hdtS, and psoR, have been detected in spoiled products and bacterial spoiler species; this evidence suggests the role of bacterial cross talk in dairy spoilage and paves the way towards the search for novel preservation strategies based on QS inhibition. The aim of this review was to investigate the advancements achieved by the application of omic approaches in deciphering the molecular mechanisms controlled by QS systems in pseudomonads, by focusing on the regulators and metabolic pathways responsible for spoilage of fresh dairy products. In addition, due the ability of pseudomonads to quickly spread in the environment as biofilm communities, which may also include pathogenic and multidrug-resistant (MDR) species, the risk derived from the gaps in clearly defined and regulated sanitization actions is underlined.

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Invited review: Controlling dairy product spoilage to reduce food loss and waste

Cited by 66 publications

References 77 publications

Detection of Common Bacterial Contaminants of Locally Produced Al-Arab Soft Cheese in Diyala Province

Detection of Common Bacterial Contaminants of Locally Produced Al-Arab Soft Cheese in Diyala Province

Simplified Approach to Predict Food Safety through the Maximum Specific Bacterial Growth Rate as Function of Extrinsic and Intrinsic Parameters

Recent Advances in the Mechanisms and Regulation of QS in Dairy Spoilage by Pseudomonas spp.

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