Fungi which grow in stored commodities are xerophilic, that is, capable of growing at reduced water activity (aw). Some xerophilic fungi either will not grow or grow only very slowly at the high aw values of media traditionally used to enumerate yeasts and moulds in foods and feedstuffs. Populations of xerophiles may therefore be underestimated or go undetected if the media and methods normally...

Filed Under: Bovine Colostrum Colostrum Colostrum Health Antioxidants are a type of molecule that can neutralize harmful substances, called “free radicals”, which can damage living cells. Free radicals are also responsible for food spoilage and the degradation of other materials such as gasoline, rubber and lubricating oils. Antioxidants that are useful in protecting cells from free radical dam...

The inactivation of spores of four low-acid food spoilage organisms by high pressure thermal (HPT) and thermal-only processing was compared on the basis of equivalent thermal lethality calculated at a reference temperature of 121.1°C (F(z)(121.1)(°)(C, 0.1 MPa or 600 MPa)) and characterized as synergistic, not different or protective. In addition, the relative resistances of spores of the diffe...

BACKGROUND Microbial activity is a primary cause of deterioration in many foods and is often responsible for reduced quality and safety. Food-borne illnesses associated with E. coli O157:H7, S. aureus, S. enteritidis and L. monocytogenes are a major public health concern throughout the world. A number of methods have been employed to control or prevent the growth of these microorganisms in food...

Bacteriocins produced by lactic acid bacteria (LAB) are well-recognized for their potential as natural food preservatives. These antimicrobial peptides usually do not change the sensorial properties of food products and can be used in combination with traditional preservation methods to ensure microbial stability. In recent years, fruit products are increasingly being associated with food-borne...

Introduction The current need of the food industry is to develop a safe packaging system that maintains quality and prevents its spoilage. Food safety techniques improvised using functional nanoparticles minimize chances spoilage by maintaining moisture stability, mechanical strength, durability ensuring product safety. In present study, we synthesized silver purified bacteriocins obtained from...

Milk from different animal species has variable levels of antimicrobial factors against some of spoilage bacteria. For example, they are significantly present in higher concentration in she-camel's milk than in cattle or buffalo and they are more heat-resistant than their counterparts in cattle and buffalo. Spoilage bacteria are known to communicate with each other by release of signaling molec...

Aflatoxin producing fungi, such as Aspergillus, are common food contaminants, and various methods exist to detect their presence. Early detection of food contaminants is important and essentially required to prevent food spoilage during storage or transport, and thus reduce the economic impact caused by rejection of consignments. In this study, we have developed a probe based qPCR for detecting...

Fruits release specific volatiles as vapors during spoilage that can provide information about the spoilage stages of fruits. We used long optical path Fourier Transform Infrared Spectroscopy (FTIR) and sensor arrays comprising carbon dioxide and ethanol sensors to study the grape spoilage process synchronously. The results revealed that specific volatiles, such as carbon dioxide, ethanol and e...

pennyroyal, an aromatic herb, is considered by food and medicine industries. it grows in different countries and provides various technological and functional properties. essential oils (especially ‘pulegune’) are the effective materials of pennyroyal that causes anti-microbial, anti-oxidant and aromatic properties. these essential oils have significant effects on preventing growth of several s...