Psychrotrophic bacteria, commonly called spoilage can produce highly toxic hydrogen sulfide (H2S) in meat products. Thus, monitoring the presence of samples is crucial for food safety and storage. Here, we report a unique chemical sensor based on supramolecular nanorods synthesized via copper ion induced self-assembly N,N-bis[aspartic potassium salt]-3,4,9,10-perylenetetracarboxylic diimide (AP...

Bacteria can play different roles and impart various flavors characteristics to food. Few studies have described bacterial microbiota of butter. In this study, next-generation sequencing was used determine content raw milk butter, processed during a challenge test, depending on cream maturation temperature the presence or not L. monocytogenes . Two batches were produced. pH microbiological anal...

Introduction: Essential oils are used as flavoring agents in various foods. Layer-by-Layer (LBL) technique is a method in which the material is dipped into a series of different solutions containing oppositely charged polyelectrolytes. The aim of this study is to investigate the effectiveness of a multilayered edible coating with an antimicrobial compound (Lemon and Peppermint) in enhancing the...

Unrefrigerated fish and seafood are dominated by mesophilic microflora. At the same time, during their storage in conditions of refrigerating chambers, a cold-loving – psychrotrophic microbiota dominates, which, according to many scientists, causes organoleptic chemical changes affects sanitary hygienic indicators. Therefore, microbiological assessment frozen content microbiota, which participa...

The microbial populations found on fresh-cut spinach leaves that were stored in gas permeable bags at 10 degrees C for 12 days were examined and identified. The microorganisms consisted of mesophilic aerobic bacteria, psychrotrophic bacteria, Pseudomonadaceae, Enterobacteriaceae, Micrococcaceae, lactic acid bacteria and yeasts. Populations of mesophiles, psychrotrophs, Pseudomonadaceae and Ente...

background: the current study tried to investigate the antioxidant and anti-bacterial effects of green tea and grape seed extract (with a volume of 2%) on durability of tilapia packed in polyethylene bags, which were kept in cool temperature of 4±1 °c. methods: prepared fish were divided into 3 batches: 2 batches were treated by dipping for 30 min in ethanolic of green tea extract (2% v/v) and ...

Bacterial contamination of raw processed poultry continues to be of concern to consumers as well as regulatory and health officials. For many years wings were considered a low-value product; therefore, shelf life of wings was not a major concern. Due to changes in consumer attitudes and increases in the fast-food market, wings are now a valuable commodity. Because wings have a shorter shelf lif...