Prediction of shelf life based on growth of specific spoilage organisms (SSO) in model substrates was studied. The effect of CO2 on the growth kinetics for Photobacterium phosphoreum and Shewanella putrefaciens was quantified and modelled. Results showed that microbial spoilage of packed cod stored with various concentrations of CO2 was accurately predicted from the effect of CO2 on P. phosphor...

The aim of this study was to estimate the shelf life of butter and cheese products, with shelf life being a guide used to determine the storage period of food before deterioration. Butter and cheese samples stored at 10℃ and 15℃ had a shelf life of 221 d, while those stored at 25℃ and 35℃ had a shelf life of 109 d. Quality changes, including total cell count, coliform counts, Listeria monocytog...

The aims were: (1) to follow the freshness decay of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures (4.3, 8.1 and 15.5 degrees C) by applying traditional methods (microbiological counts, color evaluation, thiobarbituric acid assay TBA, headspace gas composition) and e-nose; (2) to model the decay kinetics to obtain information about the maximum shelf li...

Salmonella enterica serovar Enteritidis is one of the most common causes of Salmonellosis worldwide. Utilization of bacteriophages as prophylactic agents is a practical solution to prevent Salmonellosis in ready-to-eat products. Shelf stability is one of the desirable properties for prophylactic bacteriophages. Here, we describe the phenotype, genome, and phylogeny of fSE1C and fSE4S Salmonella...

OBJECTIVE To analyze the yogurt amino acid profile starting from marketing through the whole shelf-life. The evaluation of the proteolytic activity of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus, allows to deduce their vitality during the shelf-life period and within 45 days. METHODS Three types of full fats yogurts have been analyzed (a) natur...

Oxidation processes in milk and yogurt during the shelf life can result in an alteration of protein and lipid constituents. Therefore, the antioxidant properties of yogurt in standard conditions of preservation were evaluated. Total phenols, free radical scavenger activity, degree of lipid peroxidation, and protein oxidation were determined in plain and skim yogurts with or without fruit puree....

In PNAS, Eshel et al. (1) present a novel methodology for calculating a suite of ecological impacts from livestock and poultry production in the United States. The authors acknowledge two complementary and valuable approaches in ecological accounting: bottom up and top down. Top-down analyses, however, are only valuable insofar as they adequately represent the structure of the study system. By ...

The effects of wild germplasm on tomato fruit shelf life have not yet been completely evaluated. Three different genotypes of Lycopersicon esculentum (a cultivated variety, a homozygote for nor and a homozygote for rin), LA1385 of L. esculentum var. cerasiforme, LA722 of L. pimpinellifolium, and 10 diallel hybrids were assayed. Mean values of fruit shelf life, weight, shape, and mean number of ...