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Fresh fish, and especially fatty species, are highly perishable due to oxidative deterioration of fish flesh and the elevated microbial load on fish surface. The implementation of a variety of “mild hurdles” may significantly decrease the rates of fish chemical degradation and microbiological spoilage, by better retaining the initial quality, compared to more intense preservation techniques. The aim of this work is the comparative study of different, single or combined, treatments at 15 °C on the quality and shelf life of chilled eel fillets. Fish fillets were treated using osmotic solutions consisting of glycerol (30%–40%–45%) and 5% NaCl with and without former antioxidant impregnation by using Rosemary Serum. In all cases, water activity decreased to approximately 0.90 after 420 min of osmotic treatment. Untreated and osmotically treated fish fillets were subsequently stored at 4 °C and their stability under chill conditions was assessed based on microbial growth and oxidative deterioration. Microbial growth of treated samples was significantly delayed, especially due to the osmotic step (OS) and the derived water activity decrease. Lipid oxidation, a major cause of rejection for fatty fish such as eel, was greatly inhibited in treated fillets, owing to both ‘hurdles’, aw lowering (OS) and antioxidant impregnation with rosemary serum (RS/OS), showing the synergistic effect of these successive procedures. Shelf life of treated eel fillets exhibited a more than 10-fold increase, as compared to the untreated samples, based on chemical composition and a 2 to 3-fold shelf life improvement, in terms of microbial growth.

Background Climate change constitutes a complex challenge posing an urgent threat to our planet and life and creating an entirely different way of conceptualising the world and our chances to provide safe food within it. There are currently numerous studies dealing with the potential effect of increased temperature, extreme weather events and cascading events on food safety and subsequently human health. In contrast to food safety, the available data on the impact of climate change on food quality, including food spoilage, are very limited. Scope and approach This paper presents an overview of the potential impact of climate change on both food safety and microbial spoilage at various stages of the food chain. Among the different hazards related to climate change, mycotoxin and marine biotoxin contamination, environmental residuals derived from various anthropogenic activities and zoonosis diseases are identified as climatic-driven emerging risks to human life and discussed further in this paper. Global warming is projected to affect all microorganisms, including spoilage bacteria and fungi. Hence, this paper also discusses the potential increased risk of microbial spoilage for bulk dried foods and non-refrigerated processed foods which could be high susceptible to climate change in relation to growth of spoilage organisms. Key-findings and conclusions The paper concludes that climate change requires multidisciplinary approaches to gain in-depth knowledge and identify potential emerging risks. In addition, this paper goes beyond food safety and addresses an overlooked aspect of climate change, namely the microbiological spoilage of foods that may require a high level of preparedness by both the food industry and policy makers.

Aims The purpose of this study was to functionalize an ovine stretched cheese belonging to 'Vastedda' typology with red grape pomace powder (GPP) of Nero d’Avola cultivar and to characterize the microbiological, physicochemical, phenolic profile and sensory characteristics of the final cheeses. Methods and Results Before cheeses production, GPP was characterized for its microbiological profile, antibacterial activity and polyphenolic content. No colonies of bacteria and yeasts were detected in the GPP. GPP showed a large inhibition spectrum against spoilage and pathogenic bacteria. Three classes of polyphenolic compounds belonging to flavan-3-ols, flavonol and phenolic acids were identified. Two cheeses [0 and 1% (w w−1) of GPP] were produced with pasteurized ewe's milk and commercial starter cultures. Plate counts and randomly amplified polymorphic DNA analysis demonstrated the ability of the starter strains to drive the fermentation process in the presence of GPP. GPP enrichment resulted in an increase of protein, phenolic compounds, sensory traits and reduced fat. Conclusions GPP addition to cheese represents an optimal strategy for the valorization of winemaking by-products and to obtain polyphenol-enriched cheese. Significance and Impact of the Study This study allowed to achieve an ovine cheese with specific physicochemical, nutraceutical and sensorial characteristics able to enlarge the functional dairy product portfolio.

Globally, the food is contaminated by various means but microorganisms are predominant factor in contaminating the food and agriculture commodities. Among microorganisms, fungi are mainly involved in the spoilage of food due to their diversified nature and minimal requirement for growth. The toxigenic fungi associated with mycotoxins, can grow during any stage of food chain including harvesting, handling, distribution and storage. Mycotoxins are fungal secondary metabolites and their production is influenced by various factors such as environmental conditions, crop type and storage conditions. Mycotoxins in agriculture commodities expose serious health hazards. This review entails different types of mycotoxins involved in the spoilage of food and agriculture commodities, their potential health hazard, maximum allowable limits of mycotoxins in different food commodities and possible control strategies. In developing countries, regulatory authorities need to establish quality control strategies and limits of mycotoxins in food, in order to ensure the consumer safety.

This work was carried out during two successive seasons (2016 and 2017) on cucumber fruits from a plastic greenhouse and from open field cultivation in El Gharbeia and El Giza Governorates, Egypt. Isolation trials from spoilage fruit samples of plastic greenhouse cultivation recorded high frequency of Alternaria tenusinium, Fusarium spp. and Pleospora alli. The most common fungi of rotten cucumber fruits from an open field were Galactomyces spp. and Fusarium spp. Pathogenicity tests proved that, Fusarium solani from El-Gharbeia followed by A. tenusinium from El-Giza were the most frequent isolates responsible for rot of cucumber fruits from plastic greenhouse cultivation. Moreover, the most frequent isolates causing postharvest disease of cucumber fruits of the open field were Galactomyces candidium from El-Giza followed by Geotrichum sp. and F. fujikuroi from El-Gharbeia Governorates, respectively. This is the first report of several fungi causing postharvest fruit rot disease of cucumber i.e., G. candidium, Geotrichum sp., A. tenusinium, P. alli and Fusarium spp. (F. fujikuroi, F. verticiolides, F. solani, F. geraminearium and Fusarium incarnatum). Fungal isolates were identified according to cultural, morphological and molecular characterization based on sequencing of internal transcribed spacer1 (ITS1). All the ITS nucleotide sequences of fungi were applied and conserved in GenBank.

Black yeasts can survive extreme conditions in food production owing to their polyextremotolerant character. However, significant strain-to-strain variation in black yeast thermoresistance has been observed. In this study, we assessed the variability in tolerance to nonthermal interventions among a collection of food-related black yeast strains. Variation in tolerance to UV light treatment, high pressure processing, sanitizers, and osmotic pressure was observed within each species. The two strains previously shown to possess high thermotolerance, Exophiala phaeomuriformis FSL-E2-0572 and Exophiala dermatitidis YB-734, were also the most HPP tolerant, but were the least halotolerant. Meanwhile, Aureobasidium pullulans FSL-E2-0290 was the most UV and sanitizer tolerant, but had been shown to have relatively low thermoresistance. Fisher's exact tests showed that thermoresistance in black yeasts was associated with HPP tolerance and inversely with halotolerance, but no association was found with UV tolerance or sanitizer tolerance. Collectively, the relative stress tolerance among strains varied across interventions. Given this variation, a broad range of different food products are susceptible to black yeast spoilage. Additionally, different strains should be selected in challenge studies specific to the intervention. (1312/2000 characters).

Conventionally used petrochemical-based plastics are poorly degradable and cause severe environmental pollution. Alternatively, biopolymers (e.g., polysaccharides, proteins, lipids, and their blends) are biodegradable and environment-friendly, and thus their use in packaging technologies has been on the rise. Spoilage of food by mycotoxigenic fungi poses a severe threat to human and animal health. Hence, because of the adverse effects of synthetic preservatives, active packaging as an effective technique for controlling and decontaminating fungi and related mycotoxins has attracted considerable interest. The current review aims to provide an overview of the prevention of fungi and mycotoxins through active packaging. The impact of different additives on the antifungal and anti-mycotoxigenic functionality of packaging incorporating active films/coatings is also investigated. In addition, active packaging applications to control and decontaminate common fungi and mycotoxins in bakery products, cereal grains, fruits, nuts, and dairy products are also introduced. The results of recent studies have confirmed that biopolymer films and coatings incorporating antimicrobial agents provide great potential for controlling common fungi and mycotoxins and enhancing food quality and safety.

Black soldier fly larvae (BSFL) are good candidates for upcycling wet organic residuals. Like other unprocessed raw animal products, BSFL require processing to prevent spoilage and degradation during storage and to facilitate their use as feed ingredients. In this study, hot-air drying and freeze-drying were examined as means to ensure long-term preservation. Pre-treatments of larvae, such as puncturing, blanching (40 s) and scalding (2, 4, 6 and 8 min) in boiling water reduced drying times, most likely by affecting the integrity of the wax-coated cuticle that protects the larvae against desiccation. Overall, the larvae dried two to six times faster using hot-air compared to freeze-drying, and larvae pre-treatments were proven to effectively improve drying efficacy. Pre-treating larvae in boiling water followed by a shorter drying time with hot air was effective at reducing primary and secondary oxidation as well as darkening/browning (colour lightness, L* value) compared to the untreated control (raw-thawed) larvae. The larvae pre-treatments in boiling water also led to a significant reduction in microbial load (3.21 to 4.83 log) in the dry product compared to the control. BSFL powder, produced from grinding thawed larvae that were pre-treated for 4 min in boiling water before being dried in hot air (60 °C; 6 h), had a water activity below 0.4. This led to a relatively stable product with limited colour changes over a 30-day storage period. These processing treatments also resulted in a product with no detectable Salmonella and Escherichia coli counts ranging from 100 to 1000 cfu/g. Overall, the powdered BSFL product was deemed suitable to incorporate into pelleted feed under the current regulations in Canada.

Microbial spoilage of olive fruits is among the most frequent reasons for two types of off-flavors in olive oils, assigned as musty and fusty/muddy sediment. To characterize both off-flavors on a molecular level by means of the sensomics approach, the key aroma compounds in a premium extra virgin olive oil (PreOO1) eliciting the typical sensory properties were compared to those identified in two off-flavor olive oils obtained from the International Olive Council (IOC). A comparative aroma extract dilution analysis (cAEDA) followed by identification experiments revealed 53 odorants in the musty reference olive oil (MusOO1) and 48 odorants in the fusty/muddy sediment one (FusOO1). Odorants, differing in flavor dilution (FD) factors or showing a high FD factor in at least one of the olive oils, were quantitated by stable isotope dilution analysis (SIDA), followed by the calculation of odor activity values (OAVs; ratio of concentration of an odorant to the respective odor threshold in odorless refined sunflower oil). Aroma recombination and omission experiments revealed 13 key aroma compounds in MusOO1 and 12 in FusOO1. To demonstrate the importance of volatile phenols, 10 phenolic smelling odorants were quantitated in further 13 extra virgin olive oils, in 3 musty and in 13 fusty/muddy sediment defective olive oils, and in 8 olive oils with other off-flavors. Both sensory defects could successfully be discriminated from extra virgin olive oils by applying either a principal component analysis or a hierarchical cluster analysis. Considering possible reaction pathways and all results obtained including Pearson coefficients between the odorant concentrations and the intensities of the defects, specifically 2-methoxyphenol and 4-ethylphenol were proposed as marker compounds for the quality assignment of both types of off-flavors induced by microbial spoilage among the identified key aroma compounds.

A novel beer-spoilage bacterium, Lactobacillus acetotolerans, has frequently been encountered in south China beer breweries, imparting an undesirable and unpalatable “buttery” taste and oily mouthf...

Background Microbial meat spoilage is responsible for huge losses during production, distribution, and storage of meat products, accounting for approximately 21% of total food losses. A thorough understanding of the characteristics of microorganisms related to meat spoilage is the necessary prerequisite to prevent spoilage processes, and develop innovative preservative approaches and strategies of meat and meat products. Scope and approach This review has discussed the drawbacks of existing definition of dominant spoilage organisms determining the process of meat spoilage, and the microbial sources of contamination along the specific procedures of meat primary and further processing. Moreover, the spoilage phenotypes of meat and the mechanisms of spoilage bacteria have been highlighted in this review, and the future perspectives, being benefit to break through the current barriers of meat spoilage, have also been covered. Key findings and conclusions A re-definition of dominant spoilage organisms related to meat spoilage has been concluded, based on the spoilage strength of microbial isolates in situ of meat. The contamination sources are ascribed to the specific processing procedures of chilled meat and meat products, and the microbial biofilm formed on the contact surfaces. Insight into the spoilage determinants including complete genomes of isolates, intracellular metabolic pathways, and exoenzymes secreted by bacteria, could deeply illustrate the molecular mechanisms of microbial spoilage of meat and meat products during storage.

Bacterial adhesion is the first stage of biofilm formation. Adhesion and subsequent biofilm formation of foodborne pathogenic bacteria on food surface cause cross contamination, food spoilage and even diseases. Mature biofilm exhibits higher resistance to disinfectants or antimicrobials compared to initial biofilm. The initial adherent cells are very unstable, low resistant and can be easily eliminated from food surface. In recent years, plant extracts as green antimicrobials alternatives have drawn much attention of researchers in anti-adhesion. Furthermore, the combination of natural extracts with other agents (e.g. surfactant, nanoparticle, phage) at low concentration effectively restrain the adhesion of foodborne pathogenic bacteria. Understanding anti-adhesion mechanism is the key to increase the efficiency of natural antimicrobial agents and enhance their application in fresh produce industry. In this review, we summarized recent studies about the factors affecting bacterial adhesion, anti-adhesion mechanism and applications of natural antimicrobial agents to control adhesion and subsequent biofilm formation for enhancing food safety and food quality.

Meat is the most valuable livestock product since it is one of the main sources of protein for human consumption. Meat quality can be evaluated according to the following parameters: pH, amount of lactic acid, volatile fatty acids, bounded water, solubility of proteins, color, and tenderness. The meat composition and physical properties of muscles have been characterized for ensuring improved eating quality. Thus, the purpose of this paper was to review the major chemical compositional and physicochemical properties of meat and, at the same time, its quality attributes and factors that affect quality of meat. A number of structural features of meat as connective tissue, muscle fibers, and tendon that attaches the muscle to the bone are visible in joint meat examined through naked eyes. Water is quantitatively the most important component of meat comprising up to 75% of weight. Meat is also composed of amino acids, fatty acids, vitamins, minerals, and other important ingredients. Quality factors perceived by consumers are related to sensory attributes (e.g., color, tenderness, and flavor), nutritional properties (e.g., calories, vitamins’ content, and fatty acids’ profile), and appearance (e.g., exudation, marbling, and visible amount of fat). However, fresh meat quality can be defined instrumentally including composition, nutrients, color, water-holding capacity, tenderness, functionality, flavors, spoilage, and contamination. Visual inspection based on sensory quality attributes and different chemical methods are used to analyze meat quality. Other methods such as computer vision and imaging spectroscopy, gas chromatographic analysis, near-infrared technology, dual-energy X-ray absorptiometry, and computerized tomography scanning are also used in the meat industry. So, the aim of the present review is to review quality characteristics of cattle meat and its composition constituents.

BACKGROUND Microbial pathogens, mainly bacteria, are a major cause of food spoilage resulting in several foodborne diseases. Food spoilage can be prevented by the application of chemical preservatives in the food industry but such process has harmful effects on human health and causes the introduction of chemicals in several food chains, leading to toxicity and long-term complications. Due to such adverse effects, the need to find natural preservatives that are safer to use, effective and less complicated is increasing. OBJECTIVES This study is based on plant extracts that play a major role in microbicidal action (the use of natural preservatives is preferred over chemical ones). Antimicrobial action of different plant extracts was assessed using Staphylococcus aureus and Escherichia coli as experimental bacterial strains. MATERIAL AND METHODS Ethanolic extracts of different plants like Punica granatum, Acacia catechu and Phyllanthus emblica were highly effective against the both analyzed bacterial strains at a dosage of 10 mg/mL, while the extracts of Ocimum bacilicum and Quercus infectoria were effective only against S. aureus and E. coli, respectively. RESULTS Punica granatum and Phyllanthus emblica extracts were found to be the most effective and exhibited bacteriostatic and bactericidal activities against the highly infectious strains of pathogenic bacteria causing food spoilage, with minimum inhibitory concentration (MIC) of 2.5 mg/mL and minimum bactericidal concentration (MBC) of 5 mg/mL. CONCLUSIONS The plant extracts used in the study were highly effective in reducing bacterial contamination and can be used as an alternative to chemical preservatives to avoid and control foodborne diseases and for preservation of food with no health-related hazards caused by chemicals.

Ochratoxins (OTs) with nephrotoxic, immunosuppressive, teratogenic, and carcinogenic properties are thermostable fungal subordinate metabolites. OTs contamination can occur before or after harvesting, during the processing, packing, distribution, and storage of food. Mold development and mycotoxin contamination can occur in any crop or cereal that has not been stored properly for long periods of time and is subjected to high levels of humidity and temperature. Ochratoxin A (OTA) presents a significant health threat to creatures and individuals. There is also a concern of how human interaction with OTA will also express the remains of OTA from feedstuffs into animal-derived items. Numerous approaches have been studied for the reduction of the OTA content in agronomic products. These methods can be classified into two major classes: inhibition of OTA adulteration and decontamination or detoxification of food. A description of the various mycotoxins, the organism responsible for the development of mycotoxins, and their adverse effects are given. In the current paper, the incidence of OTA in various fodder and food materials is discussed, which is accompanied by a brief overview of the OTA mode of synthesis, physicochemical properties, toxic effects of various types of ochratoxins, and OTA decontamination adaptation methods. To our knowledge, we are the first to report on the structure of many naturally accessible OTAs and OTA metabolism. Finally, this paper seeks to be insightful and draw attention to dangerous OTA, which is too frequently neglected and overlooked in farm duplication from the list of discrepancy studies.

Fish is a source of high-quality protein. Protein in fish has a complete composition and amount of essential amino acids. However, fish is a type of food that is susceptible to biological damage and is susceptible to microbial contamination so that it quickly decays. One of the most important microorganisms in spoilage of fish meat is Escherichia coli bacteria. This study aims to determine the presence of Escherichia coli bacteria in scad, tuna and skipjack tuna. The research was carried out from July to September 2021. The research method used was a sample survey method, sampling was carried out at 3 market locations, namely the TPI market and the tasiu market. Furthermore, the samples were analyzed at the Laboratory of Fish Quarantine and Quality Control Center (BKIPM) Mamuju, West Sulawesi. The results showed that the largest E.coli content was found in tuna 1 in the TPI market, which was 20 MPN/g, and the smallest E.coli content was < 3 MPN/g, namely scad fish 1 in the tasiu and TPI markets, tuna 1 and 2 in the TPI market, tuna 2 in TPI market.

Pulsed light (PL) is a polychromatic radiation-based technology, among many other non-thermal processing techniques. The microbiological lethality of the PL technique has been explored in different food matrices along with their associated mechanisms. Pasteurization of fruit juice requires a 5-log cycle reduction in the resistant pathogen in the product. The manufacturers look toward achieving the microbial safety and stability of the juice, while consumers demand high-quality juice. Enzymatic spoilage in fruit juice is also a crucial factor that needs attention. The retailers want the processed juice to be stable, which can be achieved by inactivating the spoilage enzymes and native microflora inside it. The present review argued about the potential of PL technology to produce a microbiologically safe and enzymatically stable fruit juice with a minimal loss in bioactive compounds in the product. Concise information of factors affecting the PL treatment (PLT), primary inactivation mechanism associated with microorganisms, enzymes, the effect of PLT on various quality attributes (microorganisms, spoilage enzymes, bioactive components, sensory properties, color), and shelf life of fruit juices has been put forward. The potential of PL integrated with other non-thermal and mild thermal technologies on the microbial safety and stability of fruit juices has been corroborated. The review also provides suggestions to the readers for designing, modeling, and optimizing the PLT and discusses the use of various primary, secondary kinetic models in detail that have been utilized for different quality parameters in juices. Finally, the challenges and future need associated with PL technology has been summarized.

The freshness indicator can detect the freshness of food through characteristic color changes, and has the advantages of high accuracy and visualization. However, existing freshness indicators cannot achieve low-cost mass production. Addressing this challenge, a printed colorimetric freshness indicator which can be used into the modified atmosphere packaging (MAP) of grass carp for freshness monitoring is developed. A printable ink based on natural purple cabbage pigment, carboxymethyl cellulose, and glycerin was prepared, then it was printed in the paper by screen printing and applied to MAP. Additionally, the indicator labels were used in an application trial, which was conducted to monitor the freshness of grass carp under refrigeration (4°C) and at room temperature (25°C). The color response of freshness label was consistent with the spoilage threshold of total volatile basic nitrogen (TVB-N) and trimethylamine (TMA) content in fish sample. Therefore, the paper-sensor label can be used as a simple and practical indicator for freshness monitoring of grass carp.

The objective of this study was to design, develop, and quantify the effectiveness of a simple method to facilitate the smart delivery of antimicrobial essential oils (EOs) via their absorption into a chemically bound high surface area support material. To this end, Santa Barbara Amorphous 15 (SBA-15) was functionalized by means of a post-synthetic reaction using (3-aminopropyl)triethoxysilane (APTES) to create an amine-terminated SBA-15 (SBA-APTES), and functionalization was confirmed by FTIR, TGA, and N2 isotherm analysis. Amine-modified SBA-15 was then grafted to a 3-glycidyloxypropyltrimethoxysilane (GPTS)-modified silicon (Si) surface (Si-GPTS), and subsequent attachment to the GPTS-modified surface was confirmed through XPS, dynamic contact angle, and SEM analysis. The smart delivery devices (SBA-15 and SBA-APTES) were then loaded with antimicrobial oregano essential oil (OEO) and the antimicrobial activity was assessed against common food spoilage microorganisms Escherichia coli, Bacillus cereus, Staphylococcus aureus, and Pseudomonas fluorescens. Antimicrobial activity results indicate that both SBA-OEO and SBA-APTES-OEO have good antimicrobial activity and that functionalization of bare SBA-15 with APTES has no effect on antimicrobial activity (P > 0.05) compared to SBA-OEO. Moreover, it appears that direct surface coating of the modified SBA to a surface substrate may not provide a significant quantity of oil needed to elicit an antimicrobial response. Nevertheless, given the strong absorption properties of SBA materials, good antimicrobial activity, and the GRAS nature of SBA-OEO and SBA-APTES-OEO, the results found in this study open potential applications of the functionalized carrier materials. ispartof: ACS OMEGA vol:6 issue:45 pages:30376-30385 ispartof: location:United States status: published

Currently, the majority of fresh apricots destined for the production of dried apricots undergo sulphur oxide fumigation before drying to protect the fruit against fungal spoilage. To eliminate the use of sulphite, packaging assisted with essential oil is a promising strategy to increase shelf-life of dried apricots since it does not impact its flavor characteristics. In this study, three essential oils were selected: clove, lemongrass and thyme. They were screened for antifungal activity against Eurotium spp. with different methods: micro- and macro-dilution and agar-diffusion. Growth/no-growth data were used to develop models for all three methods. Clove exerted the strongest antifungal activity with an inhibitory concentration of 0.075%, 0.035% and 0.05% through respectively micro-dilution, macro-dilution and agar diffusion. For thyme the following values were obtained: 0.775%, 0.070% and 0.100%. This means that the antifungal activity of thyme is 10 times lower in micro-dilution and 2 times lower in macro-dilution and agar diffusion compared to clove. Through micro-dilution, lemongrass was found to have the second highest antifungal activity (0.25%). When used in the volatile atmosphere of dried apricots and in macro-dilution, the antifungal activity of lemongrass was the lowest, with respective values of > 0.200% and 0.105% for G/NG prediction.

The presence of spore-forming microorganisms and their adhesion to contact surfaces in dairy plants is a major concern because dairy products are prone to cross-contamination. Spore formers and their spores can survive milk processing treatments due to their heat resistance. One source of these spore formers is bacterial biofilms, which grow and accumulate on most surfaces in dairy industrial plants, such as pipes, heat exchangers, pasteurized plates, and storage tanks. Their endospores form biofilms by attaching to these surfaces and germinating when conditions become more favorable. The cross-contamination of dairy products by bacterial biofilms may lead to reduced shelf life and spoilage. To minimize the problem caused by thermoduric bacteria, the dairy industry adopts several approaches. Pasteurization is an irreplaceable technique for milk processing. Unfortunately, some bacteria and endospores are resistant to heat treatment, which can grow and cause spoilage of dairy products. Thus, alternative approaches that could help to reduce microbial counts are needed. In our previous study, we demonstrated the effectiveness of ultrasonication to inactivate spore formers and reduce the overall microbial counts in milk. In the current study, we investigated the recovery of cavitation-induced injured cells during the storage of ultrasonicated skim milk. Three common spore formers—Geobacillus stearothermophilus (ATCC 15952), Bacillus licheniformis (ATCC 6634), and Bacillus sporothermodurans (DSM 10599)—were selected to conduct challenge studies by inoculating skim milk samples and exposing them to ultrasonication (10 min each at 80% amplitude). This treatment was done in an ice bath to control the resultant temperature increase. The ultrasonicated skim milk samples were then held for 1, 2, 4, or 12 h in the refrigerator (4°C) to study the recovery of cells following cavitation-induced injury. Ultrasonication resulted in cell injury, as demonstrated by scanning electron microscopy. The injured cells can potentially recover under appropriate conditions during the storage of ultrasonicated milk and could affect the microbiological quality of milk and products manufactured with such milk. The respective bacterial counts for the 3 organisms in the spiked skim milk, on average, were approximately 6.0 log cfu/mL; immediately after ultrasonication, these counts decreased to 3.50 ± 0.02, 4.38 ± 0.02, and 3.75 ± 0.05 log cfu/mL for G. stearothermophilus, B. licheniformis, and B. sporothermodurans, respectively. During 12 h of subsequent incubation at 4°C, their counts increased to 4.17 ± 0.05, 5.25 ± 0.1, and 5.69 ± 0.06 log cfu/mL, respectively. All experiments were done in triplicate for all 3 bacteria. To conclude, slow recovery of injured cells of spore-forming bacteria is possible in ultrasonicated milk during storage under refrigeration conditions.

Fermented vegetables are produced by the growth of different microorganisms present in raw products. Yeasts are essential in food fermentations, but they are also potential spoilage agents that can cause several alterations to the final product. This review provides an overview of the most relevant spoilage yeasts present in fermented vegetables, such as table olives, fermented pickles, and sauerkraut, and the strategies that can be followed to prevent their presence in the final product by extending their shelf life. Conventional treatments have been applied for years to fermented products to reduce or control microbial contamination. In this group, although the application of thermal treatments and the use of chemical additives are remarkable, these technologies have some drawbacks. Nowadays, the food industry seeks techniques that are lethal to spoilage microorganisms, but have no adverse effects on the nutritional value, organoleptic characteristics, and beneficial product microbiota. Non-thermal technologies, such as high hydrostatic pressure, UV-C light, and electrolyzed oxidizing water treatments, applied alone or combined, are effective alternatives to conventional preservation treatments to achieve secure fermented vegetables with a high quality.

Fungal food spoilage plays a key role in the deterioration of food products, and finding a suitable natural preservative can solve this problem. Therefore, antifungal activity of green mandarin (Citrus reticulata) essential oil (GMEO) in the vapor phase against the growth of Penicillium (P.) expansum and P. chrysogenum inoculated on wheat bread (in situ experiment) was investigated in the current research. The volatile compounds of the GMEO were analyzed by a gas chromatograph coupled to a mass spectrometer (GC–MS), and its antioxidant activity was determined by testing free radical-scavenging capacity (DPPH assay). Moreover, the disc diffusion method was used to analyze the antifungal activity of GMEO in in vitro conditions. The results demonstrate that the Citrus reticulata EO consisted of α-limonene as the most abundant component (71.5%), followed by γ-terpinene (13.9%), and β-pinene (3.5%), and it displayed the weak antioxidant activity with the value of inhibition 5.6 ±0.7%, which corresponds to 103.0 ±6.4 µg TEAC.mL-1. The findings from the GMEO antifungal activity determination revealed that values for the inhibition zone with disc diffusion method ranged from 0.00 ±0.00 (no antifungal effectiveness) to 5.67 ±0.58 mm (moderate antifungal activity). Finally, exposure of Penicillium strains growing on bread to GMEO in vapor phase led to the finding that 250 μL.L-1 of GMEO exhibited the lowest value for mycelial growth inhibition (MGI) of P. expansum (-51.37 ±3.01%) whose negative value reflects even supportive effect of the EO on the microscopic fungus growth. On the other hand, GMEO at this concentration (250 μL.L-1) resulted in the strongest inhibitory action (MGI: 54.15 ±1.15%) against growth of P. chrysogenum. Based on the findings it can be concluded that GMEO in the vapor phase is not an effective antifungal agent against the growth of P. expansum inoculated on bread; however, its antifungal potential manifested against P. chrysogenum suggests GMEO to be an appropriate alternative to the use of chemical inhibitors for bread preservation.

Craft beer because of its fresh flavor, unique taste, and rich nutrition is becoming more popular to consumers. Compared with industry beer, craft beer is often nonfiltered and nonpasteurized, for this reason, it has a short shelf life and is more susceptible to microbial spoilage, which may cause the quality deterioration of craft beer and the formation of biogenic amine as a harmful factor for consumer's health. In this study, the 23 beer-spoilage bacteria were isolated from craft beer, which were identified as 15 Lactobacillus (L.) brevis, 3 L. plantarum, 1 L. parabuchneri, 2 L. paracasei, and 2 Pediococcus damnosus. Among 23 beer-spoilage isolates, 20 representatives were able to form tyramine, histamine, putrescine, cadaverine, and/or tryptamine in MRS broth. The nine Lactobacillus strains were incubated in beer and produced tyramine, histamine, putrescine, cadaverine, and/or tryptamine during beer storage process. Logistic and Gompertz model could be adopted to respectively describe the kinetics of microorganism growth and biogenic amine formation. The relationship between the biogenic amines and biomass was simulated by Luedeking-Piret model very well, and showed that the formation of biogenic amine was mainly bacteria growth-associated in beer. These findings may be helpful for finding the preventive measures to control biogenic amine formation and for enhancing the safety of craft beer. PRACTICAL APPLICATION: The selection of the biogenic amine-producing spoilage bacteria from craft beer and the investigation their kinetics of the growth and biogenic amines production under beer environmental conditions was very helpful for finding preventive measures to eliminate or reduce biogenic amine formation and for appropriate increase in food safety.

Tomato (Lycopersicum spp) is widely consumed universally because of its high nutritive value, but suffers great post-harvest losses due to microbial attack. This work was carried out to investigate the causative agents of tomato spoilage and the spatial distribution of such causative agents in some selected major markets in Nasarawa State, Nigeria. Sixty tomato fruits from each of the four selected markets (total of 240 fruits) were investigated for the microorganisms responsible for tomato fruit spoilage. Eleven microorganisms, comprising of five bacterial species and six fungal species were isolated from the spoilt tomatoes. The bacterial isolates included Micrococcus varians, Lactobacillus fermenti, Escherichia coli, Salmonella sp and Klebsiella sp. The isolated fungi included Rhizopus stolonifer, Fusarium oxysporium, Aspergillus flavus, Geotrichum candidum, Mucor mucedo, and Candida tropicalis. They were all positive for the pathogenicity test. The isolated organisms were heterogeneously distributed with remarkable levels of severity across the study area. The bacterial load ranged between 2.09 X 109 and 2.56 X 109, while the fungal load ranged between 2.72 X109 and 3.97 X 10 9. The occurrence and magnitude of the spoilage, and hence economic loss due to microbial attack could be attributable to the biologic, ecologic and environmental factors of the study area. Recommendations were, therefore, made for improved personal and environmental hygiene, good agricultural practice and proper treatment of tomato fruits before consumption to avert the imminent health consequences due to the spoilage microorganisms.

The widespread existence of bacteriophage has been of great interest to the biological research community and ongoing investigations continue to explore their diversity and role. They have also attracted attention and in-depth research in connection to fermented food processing, in particular from the dairy and wine industries. Bacteriophage, mostly oenophage, may in fact be a 'double edged sword' for winemakers: whilst they have been implicated as a causal agent of difficulties with malolactic fermentation (although not proven), they are also beginning to be considered as alternatives to using sulphur dioxide to prevent wine spoilage. Investigation and characterisation of oenophage of Oenococcus oeni, the main species used in winemaking, are still limited compared to lactococcal bacteriophage of Lactococcus lactis and Lactiplantibacillus plantarum (formally Lactobacillus plantarum), the drivers of most fermented dairy products. Interestingly, these strains are also being used or considered for use in winemaking. In this review, the genetic diversity and life cycle of phage, together with the debate on the consequent impact of phage predation in wine, and potential control strategies are discussed. KEY POINTS: • Bacteriophage detected in wine are diverse. • Many lysogenic bacteriophage are found in wine bacteria. • Phage impact on winemaking can depend on the stage of the winemaking process. • Bacteriophage as potential antimicrobial agents against spoilage organisms.

This study was conducted to evaluate the effects of herbal extracts on the quality of striped catfish (Pangasianodon hypophthalmus) fillets throughout the storage period. Quality changes during ice storage of striped catfish fillets were studied after dip treatments in aqueous solutions of ethanolic extract of Phyllanthus amarus (0.02% and 0.04%, w/v) or Euphorbia hirta (0.06% and 0.02%, w/v). The control (dipped in tap water) and the treated fish samples were analyzed periodically for total viable counts (TVC), peroxide value, physicochemical parameters (pH, texture), and sensory properties. Results indicated that Pseudomonas spp. and Listeria monocytogenes were absent in the raw fish fillets, reflecting the safety of raw materials regarding specific spoilage and psychrotrophic pathogenic microorganisms. Fish fillets dipped in 0.04% P. amarus extract solution displayed lower TVC values (4.76 log10 CFU/g) during the initial storage period compared to treatment with E. hirta extracts. Dip treatments in water containing P. amarus or E. hirta extracts significantly reduced the primary lipid oxidation in fish samples. In conclusion, the dip treatment in water containing 0.04% P. amarus or 0.06% E. hirta extract was effective to maintain a good sensory quality of the fish fillets and to prolong their shelf life up to 8 days under ice storage.

The loss of fresh fruits after harvesting is not new since it has constantly been a challenge for humankind. The growing population in developing countries, where food shortages exist, require serious food security measures to address hunger and malnutrition. Present research focused on the development, fabrication and testing of mango pulp extractor to assist small-scale fruit farmers in the countryside with a view to minimizing fruit spoilage. The unit, whose major material was food grade stainless steel (SS-304), consists of major components such as teflon brushes mounted shaft, motor, main frame, hopper, extraction compartment, pulp outlet, fruit residue outlet, perforated sieve and bearings. After construction, the machine was tested at three feed rate (2.0, 2.5, 3.0 kg/min) and extraction speed levels (500, 900 and 1400 rpm). Each of these factors was replicated three times, which resulted into 3 × 3 × 3 factorial experimental design. The optimum operating parameters for maximum pulp yield, maximum extraction efficiency and minimum extraction losses were determined. The physicochemical analysis of the extracted pulp was also carried out. Results revealed a maximum pulp yield of 77.9%, highest extraction efficiency of 96.03% and highest extraction loss of 9.3%. The mango pulp extraction machine was found to be affordable, easy to operate and maintain. The breakeven point of the machine was found to be 40 h if the machine is operated at its peak capacity. Therefore, it is recommended for small-scale farmers and for cottage industry.

Липолитическая порча пищевых изделий часто становится причиной брака готовых кондитерских изделий. Это связано с несколькими основными факторами - использованием глазурей с заменителями масла какао лауринового типа и требованиями к пищевой продукции по увеличению сроков годности. При использовании заменителей масла какао лауринового типа может возникать органолептическая порча в процессе хранения кондитерских изделий, которая выражается в возникновении постороннего запаха, мыльного привкуса, прогорклого вкуса и т.д. Данные явления обусловлены гидролитическими процессами разложения жира, входящего в состав глазированных кондитерских изделий, под воздействием липолитических ферментов. Такие ферменты (КФ 3.1.1.3) обладают субстратной специфичностью по отношению к жирам. Целью работы было исследование возможных путей ингибирования липазы в модельных пищевых системах. Изучено влияние широко используемых в пищевой промышленности органических кислот, студнеобразователей и ионов металлов на липолитическую активность в модельных пищевых системах. Изменение активности липазы из поджелудочной железы свиньи в модельных образцах определяли методом, основанным на окислении индоксилацетата. Подтверждено, что при концентрации лимонной кислоты 0,5 моль/л и более происходит практически полное ингибирование липолитической активности. При использовании концентрации лимонной кислоты 0,15 моль/л выявлено подавление липолитической активности на 10% относительно контрольного образца. Установлено, что агар-агар, а также ионы кальция значительным образом увеличивают липолитическую активность. Полученные результаты способствуют разработке рецептур глазированных кондитерских изделий, содержащих жиры лауринового типа, с пониженным риском липолитической порчи и увеличенным сроком годности.

Automated non-destructive testing in the agricultural and food sector gathered great interest because of higher production, lower wastage, food quality, food safety, time-saving, lower workforce requirements, and food security. There is a demand for faster, accurate, reliable, and simplified technology to classify the sound quality of food and agricultural products. Terahertz (THz) waves in a frequency interval of 0.1 to 10 THz and their unique properties such as low-energy, penetrating, rapid, and non-invasive technology encouraged the extensive application in the food and agriculture sector as a non-destructive and cost-effective method. The great application of THz imaging is due to the potentials of extraction of spectra from amplitude and phase information using THz spectroscopy. In this review, the principle and instrumentation of THz spectroscopy are discussed and focuses on the recent advances in terahertz technology used in water monitoring, soil sensing, classification of seeds, varieties/origin discrimination, residue detection, microbes, toxin and food spoilage detection, food adulteration identification, and foreign particles inspection in the food and agriculture sector.

Global concern about food safety has led to increased interest in the study of food-spoilage fungi. Contaminated food affects human and animal health when such food items are consumed. This study was carried out to determine the fungi associated with stored corn in a bid to establishing their possible role in deterioration of corn. Using standard procedures, these fungi were isolated: Aspergillus, Trichoderma, Penicillium, and Rhizopus species. Results revealed the production of enzymes (protease, amylase, and lipase) by the fungi. The activity of these enzymes could play a role in the spoilage of corn by the fungi. In addition, the isolated fungi are known to be associated with postharvest yield losses in stored produce as well as producing toxins. Therefore, the data presented will help in choosing postharvest practices that will reduce contamination by these fungi. Protease activity values of the isolates ranged from 1.426±0.042 – 1.748±0.023µml-1 (in Aspergillus sp.), 1.599±0.018 – 1.990±0.019µml-1 (in Rhizopus sp.), 1.364±0.018 – 1.679±0.012µml-1 (in Trichoderma sp.) and (1.544±0.017 – 1.714±0.013 μml-1 (in Penicillium sp.). Amylase activity was highest in Rhizopus (1.625±0.054 – 1.790±0.013 μml-1), followed by Penicillium sp and lowest in Aspergillus sp. Lipase activity was highest in Penicillium and lowest in Aspergillus. The detection and identification of fungi are crucial to developing appropriate management strategies for stored corn. Postharvest losses due to these fungi will lead to reduced income for the farmers.

Microbial food alterations lead to unfit products for consumption, and their discarding, to significant economic losses for the food industry. During storage, fresh foods offer available niches for the survival and growth of undesirable microorganisms. In dairy products, data regarding spoilage and/or pathogenic bacteria is better documented than those for molds and yeasts. Dairy products are less susceptible to mold's contamination than products such as fruits and vegetables, due to their refrigerated storage; their elaboration from heat-treated milk and, for fermented ones, the dominant microbiota that acidifies the medium. However, even cheeses and yogurts may be susceptible to mold contamination. Atypical cases of yogurt samples containing spoilage microorganisms not previously reported (molds producing gas and bacteria of the genus Gluconobacter) in Argentinean fermented milks are presented here. For yogurt, in particular, the “classic” altering organisms were always being yeasts, and in other countries, molds belonging to the genus Aspergillus. Fil: Capra, María Luján. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Frisón, Laura Noemí. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina Fil: Chiericatti, Carolina Andrea Antonia. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina Fil: Binetti, Ana Griselda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina

Background Starch-based films are degradable, renewable, cost effective, and can be used as a foodstuff packaging material. Functional starch-based films have attracted extensive attention from researchers in recent years. Bioactive starch-based films with antibacterial, anti-oxidation, UV, oxygen, and water vapor barriers can reduce the reproduction of microorganisms and prolong the shelf life of packaged foods. Intelligent starch-based films with pH-, temperature-, magnetic field-, glucose-, and enzyme-responsive characteristics can be used to monitor the freshness of foods and control the delivery of functional ingredients and drugs. Therefore, the development of biodegradable bioactive and intelligent starch-based films is particularly important. Scope and approach In this review, we first introduce three common methods for preparing starch-based films and their advantages and disadvantages. Then, the bioactive and intelligent properties of starch-based films are discussed. Finally, examples are used to illustrate the application of active and intelligent starch-based films in food packaging and other areas. Key findings and conclusions The addition of plant extracts, plant essential oils, and nanoparticles to starch films can improve their antibacterial, antioxidant, and barrier properties. The addition of anthocyanins to starch films can make the films pH-responsive, indicating the degree of spoilage in fish products and achieving the purpose of warning consumers. In the future, it is necessary to study other biologically active starch-based films, such as anti-fatigue, enzyme-responsive, and salt-responsive starch-based films.

There is an increasing recognition throughout the world that many of the feeding problems of dairy herds are linked to the presence of aerobically deteriorated parts on a silo face, causing farmers to pose questions on what amount of silage should be removed daily to feed their animals. Since an adequate feed-out rate helps to prevent silage spoilage, a simple tool is needed to manage the aerobic deterioration of corn silages during feed-out. The aims of this study were to develop an unloading rate index, which we have called the mass feed-out rate (MFR), expressed in kilograms of fresh matter silage unloaded daily per square meter of silo face, to better predict the aerobic deterioration of silage and to offer management solutions to help prevent spoilage, through a survey on 97 commercial dairy farms in Italy and Brazil. Silages were sampled and analyzed for their main microbial, fermentative, and nutritional characteristics, whereas silage temperatures were measured in the core and peripheral areas of the silo working face. Moreover, a detailed questionnaire on silo management and silage utilization was administered to the farmers during each farm visit. The size and silage density of the silos presented a wide variability in the 2 countries, thus indicating that different management practices were adopted during corn harvesting, silo filling, and silage compaction. The differences between pH and temperature in the peripheral areas and in the core of the silage (dpH and dT, respectively) were tested as a single indicator to identify any aerobic deteriorated areas on the silo face, associated with the yeast and mold counts. Both indicators correctly identified aerobic deterioration in 86.6% and 93.8% of the studied silos, respectively. The lactic acid and ethanol increased as the MFR increased, whereas the starch, dT, and the yeast and mold counts decreased with increasing MFR. A daily removal rate of over 250 kg of silage/m2 markedly reduced the risk of spoilage in corn silages at a farm level in both temperate and tropical environments. The new MFR index can substitute for the commonly used linear feed-out rate as it includes the silage density and can be obtained from 1 single recording.

Moulds cause severe economic losses at different points of plant food commodities production, from the field to the final foodstuffs. Predictive modelling is an increasingly used tool applied to solve different issues in food production. In this opinion, we have dealt, in one hand, with the latest publications on predictive mycology used for early prediction of fungal spoilage of foods, as well as for assessing efficacy of antimicrobials in foods. Moreover, prediction models have been applied to assess the impact that climate change may have in the near future in terms of geographic fungal distribution and impact on mycotoxin occurrence. Finally, there is a growing interest on analysing fungal growth and mycotoxin contamination in cereals and nuts using infrared spectrometry models. All these cases exemplify the increasing interest of predictive modelling to assist decision making in different points of the food chain. This work was supported by the Spanish Ministry of Economy, Industry and Competitiveness (MINECO/AEI/FEDER, UE, project AGL2017- 87755-R). Antoni Femenias acknowledges the financial support of the University of Lleida (predoctoral grant). Luisa Freire acknowledges the financial support of São Paulo Research Foundation: Grant #2016/21041-5, São Paulo Research Foundation (FAPESP). This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES) - Finance Code 001. A. S. Sant’Ana is thankful to the National Council for Scientific and Technological Development (CNPq): Grants #302763/2014-7 and #305804/2017-0.

Packaging is a critical process in the food industry because it is used to prevent spoilage, extend shelf-life, and provide an attractive presentation of the food product. Plastic packaging is used all over the world, and its production is increasing year after year. It comes in a variety of colours and designs. However, it has caused serious environmental problems, particularly to the ocean that has become a place for discarded plastic packaging. To address this issue, biodegradable packaging was developed to replace the use of plastic packaging because it helps to reduce environmental impact and waste management costs. Biodegradable packaging is also known as environmentally friendly packaging because it can be degraded into carbon dioxide, water, inorganic compounds, and biomass by microorganisms, algae, fungi, as well as enzyme catalysts. Biodegradable biocomposite film such as starch, cellulose, chitosan, and polyvinyl alcohol (PVA) is required to produce biodegradable packaging. Therefore, this paper aims to characterize PVA as a biocomposite film in biodegradable packaging. PVA has excellent properties to form films, as well as biodegradable, abundant in the environment, and cost-effective. However, it has some limitations in terms of thickness and mechanical properties; thus, the incorporation of PVA with essential oils and fiber is required to improve its mechanical properties, thickness, and provide antimicrobial properties to the packaging.

Background Cheese is one of the most widely consumed dairy products worldwide with high commercial value. As cheese consumption and distribution have increased over the years, the cheese industry had to address the issues of safety and preservation of cheese products as well as cheese whey utilization-management. Although not frequently used, preservatives are added in some types of cheese that are naturally susceptible to spoilage (e.g. fresh cheeses), in order to extend their shelf-life. However, consumers' increasing awareness regarding health issues have turned their interest towards minimally processed food and products with ‘clean labels’. In this respect, artificial additives tend to be replaced by natural ones, such as essential oils and extracts from different plants. These natural products exhibit a remarkable antimicrobial and antioxidant activity and, due to their properties, their use as alternative food additives have increased in recent years. Scope & approach Application of essential oils and extracts as preservatives and antioxidants in different types of cheese has been widely studied through the last years. However, despite the promising results for the antimicrobial and antioxidant activities of these natural constituents, their use is still limited in the cheese industry, as they negatively affect the physicochemical and sensory characteristics of the end products. Αn alternative approach to addressing such quality defects, could be encapsulation of essential oils and extracts before their application in cheese products. As there is growing interest in this field, the aim of this paper was to review the latest findings on whether encapsulated essential oils and extracts can act as effective preservatives and/or antioxidants in cheese products. Key findings and conclusions Overall, the performance of essential oils and extracts as preservatives and antioxidants in cheeses is enhanced through encapsulation. In this context, several delivery systems have been examined, e.g. edible films/coatings, being the most commonly used, followed by nanofibers or microcapsules. Both antimicrobial and antioxidant activities are prolonged, since the bioactive compounds in the encapsulant matrix are protected from oxidation, volatilization and degradation. Additionally, interactions between food matrix components and essential oils/extracts constituents are limited, whereas for the films/coatings incorporating essential oils/extracts there is better control of moisture and mass losses during storage, preventing hardness. Even more important is the maintenance of the desired organoleptic characteristics and other quality attributes of the cheese products, along with a concurrent extension of the shelf-life.

Background Cheese is a perishable product because of its dynamic microbiological and biochemical changes during manufacturing, ripening, and marketing. In this area, packaging plays an essential role in the cheese industry. Scope and approach The growing environmental concerns about using non-biodegradable materials in cheese packaging have encouraged research to develop biomaterials for cheese coating and packaging. Bio-nanocomposite films could be employed to decrease the weight loss and minimize the microbiological spoilage of cheese by controlling oxygen and carbon dioxide exchange rate and as a carrier of antimicrobial agents. Key findings and conclusions The purpose of the current review is to familiarize the readers with the advantages and attributes of bio-nanocomposite films/coating and their application on cheese to improve its shelf life and reduce the usage of non-biodegradable polymers. This study provides the recent scientific findings on different bio-packaging materials and their properties applicable for different types of cheese.

Despite the rapid development of innovative food products and processes, there are significant microbial food safety and spoilage issues that highlight the limitation of sanitation and washing processes. The conventional sanitation approaches are not effective in reducing the load and growth of pathogenic and spoilage microbes on raw or minimally processed foods and minimizing the risk of cross-contamination between foods and food contact surfaces. In this review, we summarize the compositional and structural properties of bio-based antimicrobial delivery systems, as well as their unique features for enhancing sanitation efficacy. Furthermore, these systems provide tremendous potential for the development of novel antimicrobial food-contact materials that are incorporated with bio-based delivery carriers. It is expected such information would provide an overview as well as promote the development of the next-generation of food-grade sanitizers and antimicrobial food-contact materials to align with both industry and consumer perspectives.

Background Lentilactobacillus parabuchneri is of particular concern in fermented food bioprocessing due to causing unwanted gas formation, cracks, and off-flavor in fermented dairy foods. This species is also a known culprit of histamine poisonings because of decarboxylating histidine to histamine in ripening cheese. Twenty-eight genomes in NCBI GenBank were evaluated via comparative analysis to determine genomic diversity within this species and identify potential avenues for reducing health associated risks and economic losses in the food industry caused by these organisms. Result Core genome-based phylogenetic analysis revealed four distinct major clades. Eight dairy isolates, two strains from an unknown source, and a saliva isolate formed the first clade. Three out of five strains clustered on clade 2 belonged to dairy, and the remaining two strains were isolated from the makgeolli and Korean effective microorganisms (KEM) complex. The third and fourth clade members were isolated from Tete de Moine and dairy-associated niches, respectively. Whole genome analysis on twenty-eight genomes showed ~ 40% of all CDS were conserved across entire strains proposing a considerable diversity among L. parabuchneri strains analyzed. After assigning CDS to their corresponding function, ~ 79% of all strains were predicted to carry putative intact prophages, and ~ 43% of the strains harbored at least one plasmid; however, all the strains were predicted to encode genomic island, insertion sequence, and CRISPR-Cas system. A type I-E CRISPR-Cas subgroup was identified in all the strains, with the exception of DSM15352, which carried a type II-A CRISPR-Cas system. Twenty strains were predicted to encode histidine decarboxylase gene cluster that belongs to not only dairy but also saliva, KEM complex, and unknown source. No bacteriocin-encoding gene(s) or antibiotic resistome was found in any of the L. parabuchneri strains screened. Conclusion The findings of the present work provide in-depth knowledge of the genomics of L. parabuchneri by comparing twenty-eight genomes available to date. For example, the hdc gene cluster was generally reported in cheese isolates; however, our findings in the current work indicated that it could also be encoded in those strains isolated from saliva, KEM complex, and unknown source. We think prophages are critical mobile elements of L. parabuchneri genomes that could pave the way for developing novel tools to reduce the occurrence of this unwanted species in the food industry.

Coffea arabica sediment, a popular agro-by-product from the coffee juice processing industry, contains many phytochemicals, and it is often discarded as waste. The antioxidant and anti-tyrosinase activities of an ethanol extract and its active fractions obtained from Coffea arabica sediment was studied. Additionally, whiteleg shrimp (Litopenaeus vannamei) was treated with the extract and fractions, and the quality during refrigerated storage was evaluated. The most active fraction (P

The assembly of microorganisms over a surface and their ability to develop resistance against available antibiotics are major concerns of interest. To survive against harsh environmental conditions including known antibiotics, the microorganisms form a unique structure, referred to as biofilm. The mechanism of biofilm formation is triggered and regulated by quorum sensing, hostile environmental conditions, nutrient availability, hydrodynamic conditions, cell-to-cell communication, signaling cascades, and secondary messengers. Antibiotic resistance, escape of microbes from the body’s immune system, recalcitrant infections, biofilm-associated deaths, and food spoilage are some of the problems associated with microbial biofilms which pose a threat to humans, veterinary, and food processing sectors. In this review, we focus in detail on biofilm formation, its architecture, composition, genes and signaling cascades involved, and multifold antibiotic resistance exhibited by microorganisms dwelling within biofilms. We also highlight different physical, chemical, and biological biofilm control strategies including those based on plant products. So, this review aims at providing researchers the knowledge regarding recent advances on the mechanisms involved in biofilm formation at the molecular level as well as the emergent method used to get rid of antibiotic-resistant and life-threatening biofilms. [Image: see text]

The food supply chain is very complicated as compared to other supply chain networks. Adulteration and fraud are common in the food supply chain. "World food safety is at risk, and consumers are worried about vulnerability, contamination, and fraud activities." Moreover, time delay increases the detritions and spoilage conditions in perishable foods. Consumers want timely delivery of foods with maximum surety of safety and quality of foods. Respectively, graphical research method developed to ascertain consumer “both aspect” estimated total robustness. "There is a need to increase the food supply chain network robustness according to the consumer point of view—logistics regression and simulation technique used to find the estimated results." We analyzed, to provide the food delivery to consumers beyond their expectations before ever, give a chance to increase food supply chain robustness through physiologically “perception” and actually “saving 2000 miles.” Although to prove this strategy, we select the advanced supply chain network of China one belt one road to deliver foods to end consumers “estimated 2.5 times more robust than ancient network.” Additionally, this robust supply chain network provides fast delivery of foods with quick traceability, gives less time for fraud activities, increases food supply chain performance, and decreases the vulnerability ratio.

Milk is a basic source of human diets, which contain essential materials such as carbohydrates, protein, lipids, minerals, vitamins and essential amino acids. In order to keep milk temporarily fresh, some unethical activities are usually adapted to prevent the financial losses due to the spoilage of milk during its transportation and sale. The aim of study is to identifying the adulterants presents in the samples and compare them with the standard products. The method used for the detection of neutralizers in milk is rosalic acid and forthe detection of formalin there was used Hehner’s Test in this study. The study had done on seven type of packed milk (MILK PACK NESTLE, MILK PACK PLUS, QUDRAT, TARANG, TAZA, EVERY DAY and KHATIZ). Finally the result showed, neutralizer which are using for the neutralizing of acidity in milk were negative in mentioned samples, but formalin which is used for the extending of milk shelf life was positive in MILK PACK NESTLE and TAZA PACKED MILK samples. From total 42 samples, we detected adulteration of formalin in 12 (28-30%) samples. We are advising to Society for the rejections of MILK PACK NESTLE and TAZA PACKED MILK as use, and related administrations’ must control the above packed milk imports.

At feed-out, aerobic spoilage of silage enables an increase in anaerobic spore-forming bacteria (ANSB) that may enter the total mixed ration (TMR). The aim of our study was to understand whether in hot summers the silage structures and management may affect the level of ANSB in milk for long-ripening cheese production. A survey of silage facilities, management, and their relationships with silage, TMR, feces, and milk ANSB most probable number (MPN) content was conducted in the Po Valley during summer months. Silo type did not affect the mean ANSB, but only the wideness of their value distributions, with a narrow range for bags and a wider range for bunkers. The unloading equipment affected the ANSB count, the front-end loader with cutter was associated with a lower ANSB count—probably as a result of the reduced surface left after daily silage removal. Silo length and daily removed face width were the main factors affecting contamination of silage by spore-forming bacteria during summer, with longer silos and wider surface removal reducing ANSB contamination—probably as a consequence of reduced aerobic spoilage at the silage surface. The silage contamination by spore-forming bacteria within a log10 2 MPN g−1 allowed a low concentration of spore-forming bacteria at the farm bulk milk tank level. Fecal ANSB levels did not factor into the regression that explains the ANSB in farm milk. It has been found that silage facilities’ features and their management are an important first step to reduce the extent of ANSB contamination at the farm level.

Plant growth relies on the bioavailability of essential nutrients in the growth environment. Access to mineral nutrients is particularly challenging for crops cultivated in alkaline soil, and in these environments, postharvest application may be effective. Advancements in nanotechnology have provided approaches to improve the essential nutrient content of plants and shelf life of produce. Mineralisation by nanoparticles is a promising postharvest technique that can fortify the essential minerals of plants. This study investigated the role of zinc oxide nanoparticles (ZnO-NPs) as a potential nano-agent to enhance Zn content in tomato (Solanum lycopersicum L.), with ZnO-NPs at 100 mg L–1 applied externally to tomatoes postharvest for 4 weeks. The assimilation of Zn into the tomato tissues was quantified by inductively coupled plasma-mass spectrometry. The main shelf life factors affecting tomato quality, including microbial spoilage, water loss and colour change, were studied. All experimental data were incorporated through the neural networks model to simulate microbial involvement in fruit spoilage. The biological spoilage factor in the shelf life of tomatoes was projected with high accuracy and a relative error of 3%. Application of ZnO-NPs was associated with 47% inhibition of microbial growth on tomatoes, which may enhance the total lycopene content by up to 6%. In addition, the Zn content of tomatoes was significantly enhanced by 17%. The results also shed light on the thermal conductivity of Zn metal, which increased the dehydration of tomatoes and improved colour maturation. This study provides vital information about the beneficial application of ZnO-NPs and their role in mineralisation to enhance the shelf life of tomatoes.