Influence of Lactobacillus curvatus and Lactococcus lactis subsp. lactis on the shelf life of sausages in vacuum packaging DOI Creative Commons

S. I. Lokes,

L. V. Shevchenko,

V. M. Mykhalska

et al.

Regulatory Mechanisms in Biosystems, Journal Year: 2024, Volume and Issue: 15(2), P. 321 - 326

Published: April 30, 2024

Boiled meat products, including sausages, are perishable items, making them potentially hazardous and requiring the use of preservatives. Promising preservatives for sausages include starter cultures lactic acid microorganisms, which act as antagonists to pathogenic opportunistic bacteria. Therefore, this study aimed determine types microbiota causing spoilage during storage in vacuum packaging effectiveness their treatment with a culture Lactobacillus curvatus or mixture + Lactococcus lactis subsp. lactis. On first day storage, dominant microorganisms were Klebsiella variicola Bacillus amyloliquefaciens plantarum. By 21st signs sausage observed, appearance cloudy juice separation packaging. The main Moellerella wisconsensis, Proteus mirabilis, cereus. In control on 18th day, number mesophilic aerobic facultative anaerobic approached allowable limit, they not suitable further storage. Treatment led an increase well practically throughout entire period. However, both groups appeared 36th day. Both treatments extended shelf life chilled conditions by 12 days. treating was advisable. obtained results can be used extend boiled taking into account species composition microbiota.

Language: Английский

New advances in biological preservation technology for aquatic products DOI Creative Commons
Xiaobao Nie, Zhaojiang Zuo,

Ruichang Zhang

et al.

npj Science of Food, Journal Year: 2025, Volume and Issue: 9(1)

Published: Feb. 3, 2025

Aquatic products, characterized by their high moisture content, abundant nutrients, and neutral pH, create an optimal environment for the rapid proliferation of spoilage organisms, lipid oxidation, autolytic degradation. These factors collectively expedite deterioration aquatic products during storage transportation within supply chain. To maintain quality extend shelf-life appropriate preservation methods must be implemented. The growing consumer preference bio-preservatives, is primarily driven demands naturalness concerns about environmental sustainability. present review discusses commonly employed bio-preservatives derived from plants, animals, microorganisms utilization in products. Moreover, mechanisms including antioxidant activity, inhibition bacteria enzyme formation protective films are reviewed. Integration bio-preservation techniques with other methods, such as nanotechnology, ozone technology, coating technology that enhance fresh-keeping effect discussed. Importantly, principal issues application countermeasures presented. Further studies identification new preserve safety should continue.

Language: Английский

Citations

1
Listeria monocytogenes and Listeriosis: The Global Enigma DOI Creative Commons
Christy E. Manyi-Loh, Ryk Lues

Foods, Journal Year: 2025, Volume and Issue: 14(7), P. 1266 - 1266

Published: April 3, 2025

Listeria monocytogenes is an intracellular, Gram-positive, non-spore-forming, non-encapsulated, facultative anaerobic, rod-shaped, and psychrotrophic food-borne pathogen that causes the infection, listeriosis, thus it attracts great attention following listeriosis outbreaks, which are often associated with high mortality rates. The prevalence of quite low globally; however, most recent deadliest outbreak occurred in South Africa, during 216 persons lost their lives. L. endowed potential to multiply through a wide range harsh environmental conditions, forming biofilms on varying surfaces food industry, as well having persistent antibiotic-resistant cells, pose major threat burden ready-to-eat industry. A more frustrating characteristic this bacterium its strain divergence, alongside increased level antibiotic resistance registered among strains recovered from food, humans, sources, especially those antibiotics involved treatment human listeriosis. Antibiotic exerted by pathogenic microbes ongoing public health menace continues be issue. Against background, thorough search into different databases using various engines was performed, led gathering salient information organised, chronologically, based Altogether, findings elaborated study present up-to date knowledge aspects will improve our understanding mystery ways prevent control dissemination foods. In addition, constant monitoring profiles sources detected changes, giving update trend resistance. Overall, bacterial contamination serves key aspect safety output

Language: Английский

Citations

0
Update on the use and abuse of preservatives in meat products DOI
André Fioravante Guerra

Food Control, Journal Year: 2024, Volume and Issue: 166, P. 110775 - 110775

Published: July 30, 2024

Language: Английский

Citations

1
Nitrite: From Application to Detection and Development DOI Creative Commons

Haoneng Li,

Yang Song,

Baoqing Zhou

et al.

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(19), P. 9027 - 9027

Published: Oct. 6, 2024

Nitrite, a collective term for group of inorganic compounds containing nitrite ions (NO2−), is widely present in the natural environment and human body. It has wide range applications medical, food environmental fields, such as additives, water treatment agents drugs. However, excessive intake poses indirect carcinogenic, teratogenic mutagenic risks to humans. With in-depth study functional properties nitrite, there an increasing demand accurate efficient methods its detection. This paper presents review detection which will cover different principles technologies, including traditional methods, optical electrochemical sensors, biosensors, their prospects. By comparing evaluating it provide references valuable suggestions choosing most suitable scientific selection alternatives nitrite.

Language: Английский

Citations

1
Postbiotic-biosynthesized silver nanoparticles anchored on covalent organic frameworks integrated into carboxymethyl chitosan-based film for enhancing antibacterial packaging DOI

Manyan Qiu,

Yueling Tian,

Wenxuan Qu

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 291, P. 139143 - 139143

Published: Dec. 24, 2024

Language: Английский

Citations

1
Guest Editorial: Special Issue of Agrofood DOI Creative Commons
Yanna Shi, Jun Mei

Food Quality and Safety, Journal Year: 2024, Volume and Issue: 8

Published: Jan. 1, 2024

Agrofood is produced as a result of agriculture through farming and fishing.Today, consumers are paying more attention to agrofood quality safety, industries facing challenges, including how provide high-quality for nutrition safety.It implies that innovation occurs not only in the way it but also preserved processed.Research on safety has made remarkable progress last decade, coloration, flavor formation during producing, well maintain postharvest storage processing, control throughout whole chain.In this special issue, we present ten articles, eight original research papers two reviews, focused horticultural crops, meat seafood producing processing chain. High-quality product acquisitionCurrently, food, breeders producers.High sophisticated combination appearance (e.g., shape, size, coloration) intrinsic flavor, texture, nutrition), which determined by genetic

Language: Английский

Citations

0
Influence of Lactobacillus curvatus and Lactococcus lactis subsp. lactis on the shelf life of sausages in vacuum packaging DOI Creative Commons

S. I. Lokes,

L. V. Shevchenko,

V. M. Mykhalska

et al.

Regulatory Mechanisms in Biosystems, Journal Year: 2024, Volume and Issue: 15(2), P. 321 - 326

Published: April 30, 2024

Boiled meat products, including sausages, are perishable items, making them potentially hazardous and requiring the use of preservatives. Promising preservatives for sausages include starter cultures lactic acid microorganisms, which act as antagonists to pathogenic opportunistic bacteria. Therefore, this study aimed determine types microbiota causing spoilage during storage in vacuum packaging effectiveness their treatment with a culture Lactobacillus curvatus or mixture + Lactococcus lactis subsp. lactis. On first day storage, dominant microorganisms were Klebsiella variicola Bacillus amyloliquefaciens plantarum. By 21st signs sausage observed, appearance cloudy juice separation packaging. The main Moellerella wisconsensis, Proteus mirabilis, cereus. In control on 18th day, number mesophilic aerobic facultative anaerobic approached allowable limit, they not suitable further storage. Treatment led an increase well practically throughout entire period. However, both groups appeared 36th day. Both treatments extended shelf life chilled conditions by 12 days. treating was advisable. obtained results can be used extend boiled taking into account species composition microbiota.

Language: Английский

Citations

0