Modern Food Microbiology

Jay, James M.

doi:10.1007/978-1-4615-7476-7

Cited by 887 publications

(790 citation statements)

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“…Food may change in color, texture or flavor. Permitted amount of preservatives [10] which is known as GRAS (Generally Recognized As Safe, per section 201(32) of the U.S. Federal Food, Drug and Cosmetic Act as amended in 1958) [11] were used to RG prepared in laboratory to avoid such deterioration.…”

Section: Resultsmentioning

confidence: 99%

Effect of preservatives on extending the shelf-life of Rasogolla

Das

Alauddin

Rahman

et al. 2010

Chem. Eng. Res. Bull.

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The study aims, to find out an effective preservative to extend the shelf-life of Rasogolla, a highly popular sweetmeat due to its special appeal of taste, as well as to assess the effect of preservative on its biochemical and microbial status. Rasogolla available in local market has too short shelf life (2-3days) since its processing and preservation still lack standardization. In this research, Rasogolla was prepared in laboratory using calcium propionate, sodium metabisulfite, sorbic acid, sodium diacetate, sodium propionate, acetic acid, benzoic acid, sodium benzoate, butylated hydroxytoluene, butylated hydroxyanisole, P-4-hydroxybenzoate as preservatives followed by a comparative study of the biochemical and microbial status of both market and laboratory made Rasogolla. Use of sorbic acid and sodium metabisulfite showed the highest effectiveness in extending Rasogolla's shelf-life upto 24 and 15 days, respectively, whereas the combination of sorbic acid (0.1%) and sodium metabisulfite (0.1%) was found more effective when used separately rendering longer keeping quality up to 30 days ensuring color, flavor, taste and texture. Compositional analysis showed that total solid, moisture, fat, protein, carbohydrate and ash content of market Rasogolla were 75. 87-83.17%, 16.83-24.13%, 2.86-4.31%, 5.2-7.94%, 64.26-73.30% and 0.30-0.61%, respectively, whereas those in laboratory made were 73. 70-79.83%, 20.17-26.30%, 3.18-6.09% 6.9-8.59%, 61.18-65.25% and 0.30-0.61%, respectively. Market Rasogolla were found more susceptible to microbial growth and contamination than those prepared in laboratory.

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Section: Resultsmentioning

confidence: 99%

Effect of preservatives on extending the shelf-life of Rasogolla

Das

Alauddin

Rahman

et al. 2010

Chem. Eng. Res. Bull.

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“…Time and temperature are two of the most important extrinsic factors affecting microbial growth, and generally, milk should be cooled to 4°C within two hours of milking (Jay et al 2005). In this study, between production and secondary collection, milk was held at an ambient temperature of between 28 and 32°C for up to 12 h. This substantially increases microbial counts of the milk and accounts for significant increase in microbial loads from production to the secondary collection centre.…”

Section: Milk Holding Time and Temperaturementioning

confidence: 99%

Effect of predisposing factors on microbial loads in camel milk along the pastoral dairy value chain in Kenya

et al. 2018

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The aim of this study was to map the camel milk value chain and establish the predisposing factors for increase in microbial counts in milk along the chain. Isiolo County was chosen for the study. Data collection was done through key informant interviews, structured interview schedules, observation and microbial analysis of milk samples. During milk sampling, milk temperature, environmental temperature, time and volume of milk from which the sample was taken were recorded. Along the value chain, microbial counts in milk increased significantly from log 10 4.91 ± 1.04 CFU/ ml at production to log 10 7.52 ± 1.32 CFU/ml at Nairobi market for total viable counts and log 10 3.68 ± 1.28 CFU/ml at production to log 10 6.42 ± 1.13 CFU/ml at the Nairobi market for coliform counts. At production, milking persons neither washed their hands nor cleaned the camels' udder before milking, and plastic, non-food grade containers were the only form of receptacles used for milk along the chain. The relationship between microbial counts and time taken to transport milk along the chain was significant while the volume of milk in the receptacle had no effect on microbial counts. The milk was held at a temperature of between 28 and 32.5°C before delivery to secondary collection centres from 10:15 am to 6:30 pm for cooling. Training on milk quality for milk handlers at the collection centre had no effect on microbial counts. Affordable access to low-cost food grade plastic containers as well as cooling milk in the individual receptacles within two hours of milking, without bulking and refilling again into the receptacles for transportation, as is the practice, would reduce microbial counts. Similarly, training on milk quality should start at production where milk contamination is initiated. Finally, milk value addition would improve milk shelflife enabling access to distant markets. This would greatly improve the livelihoods of the pastoral camel milk producers.

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“…namely S. enteritidis and S. typhimurium are well-known subjects to food microbiology [14]. Salmonella is one of the major cause of dangerous diarrhoea incidences in Mediterranean region.…”

Section: Introductionmentioning

confidence: 99%

Effect of reuterin, produced by Lactobacillus reuteri on the surface of sausages to inhibit the growth of Listeria monocytogenes and Salmonella spp.

Kuleaşan¹,

Çakmakçı

2002

Nahrung

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Reuterin is a bacteriocin produced by some strains of Lactobacillus reuteri. The strain used in this study was isolated from raw milk from a dairy farm nearby Ankara. Beef sausage is a long years produced bratwurst style meat product in Turkey, as well as in some other countries in the Mediterranean region. Sausages are produced by raw meat; sometimes lactic starter cultures are added or spontaneous fermentation is employed. The production and storage conditions of the product promotes the growth of Listeria monocytogenes and Salmonella spp. Although nitrate is added as an antimicrobial substance against many pathogens, sometimes however nitrate application is not preventive enough on the surface because of the natural film around the sausages. Since most of the contaminations take place at post production steps, pathogenic growth is more effective on the surface of the sausages in refrigerated conditions. In this study, reuterin was applied to the surface of the sausages in order to prevent the growth of these two pathogens along with nitrate used as an additive in the product. Reuterin has inhibited the growth of L. monocytogenes considerably but not of Salmonella spp. on the surface of the sausages.

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Modern Food Microbiology

Cited by 887 publications

References 0 publications

Effect of preservatives on extending the shelf-life of Rasogolla

Effect of preservatives on extending the shelf-life of Rasogolla

Effect of predisposing factors on microbial loads in camel milk along the pastoral dairy value chain in Kenya

Effect of reuterin, produced by Lactobacillus reuteri on the surface of sausages to inhibit the growth of Listeria monocytogenes and Salmonella spp.

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