Plant antimicrobials fulfil the needs of today’s consumer looking for wholesome food without chemical preservatives. These can be classified as novel compounds obtained from plants that delay microbial growth of pathogens and spoilage organisms in food. The antimicrobial activity of plant extracts that is observed in in-vitro conditions is quite different to its effect in complex food systems. ...

For dairy processors, spoilage and pathogenic spore‐forming bacteria are key sources of concern, not only due to their ability remain dormant in a desiccated state powders survive heat treatments, but also form biofilms the vegetative that lead contamination foods. These include members genera Bacillus , Geobacillus Anoxybacillus Brevibacillus Paenibacillus Clostridium many which associated wit...

A nontargeted, comprehensive 2-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) method was developed for the analysis of fermented cucumber volatiles before and after anaerobic spoilage. Volatile compounds extracted by solid-phase microextraction were separated on a polyethylene glycol 1st-dimension column and 14% cyanopropylphenyl 2nd-dimension column. Among 314 co...

Food irradiation is one of a set of processing technologies that can be used to increase the microbiological safety and shelf life of a wide range of foods. Ionizing radiation is used to generate highly active chemical species within the food that react with DNA. Under normal usage conditions, the food receives a pasteurizing treatment that gives a valuable reduction in common food-spoilage org...

Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In ...

Penicillium glabrum is a filamentous fungus frequently involved in food contamination. Numerous environmental factors (temperature, humidity, atmospheric composition, etc.) or food characteristics (water activity, pH, preservatives, etc.) could represent potential sources of stress for micro-organisms. These factors can directly affect the physiology of these spoilage micro-organisms: growth, c...

Contamination of food products by spoilage and pathogenic microorganisms during post process handling is one of the major causes for food spoilage and food borne illnesses. The present green sustainable approach describes the covalent immobilization of papain to LDPE (low density polyethylene), HDPE (high density polyethylene), LLDPE (linear low density polyethylene) and PCL (polycaprolactam) w...

Background: The aim of this study was to investigate antimicrobial effect of Zataria multiflora Boiss essential oil (EO) against six fish spoilage bacteria for evaluation of its potential utilization in the preservation of minimally processed fish products. Methods: Firstly, GC-MS analysis of the EO was performed to determine its chemical composition. Then, antibacterial effect of the EO in a ...

Exposure of Saccharomyces cerevisiae to sorbic acid strongly induces two plasma membrane proteins, one of which is identified in this study as the ATP-binding cassette (ABC) transporter Pdr12. In the absence of weak acid stress, yeast cells grown at pH 7.0 express extremely low Pdr12 levels. However, sorbate treatment causes a dramatic induction of Pdr12 in the plasma membrane. Pdr12 is essenti...