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Biosafety has currently become an important public health issue in seafood industry of Thailand. In order to enhance quality of seafood products, three phases of study were established. In the first phase, biosafety of traditional processed squid sold in Chon Buri province, Thailand compiled from literatures between 2002 and 2019 was evaluated. The squid products represented a health hazard due to 86.5% samples, having total viable count (TVC) over the allowable limits imposed by Thailand and international food administration agencies. In the second phase, bacterial contamination during multiple steps related to dried seasoned squid preparation and storage was determined. TVC were low at approximately 102 CFU/g during a multi-step of preparation, and increased significantly (P < 0.05) to 103 CFU/g in post-prepared products during 25-day storage. Lastly, a novel preservation strategy was developed. A combination of partially purified solution from Bacillus velezensis BUU004 with nisin and the mixed herb extracts from hot pepper and lemongrass exhibited the strongest antibacterial efficacy observed by a significantly (P < 0.05) low TVC in the post-prepared squid within allowable limits recommended by the food administration authorities. This study suggests that the novel mixture has a preservative potential to improve biosafety of dried seafood products. Key words: Squid, bacteriocin, nisin, herb extract, Bacillus velezensis, synergy, biosafety.

In this study, the clove essential oil-loaded nanoemulsion system was prepared using corn and soybean oils as a coating agent for refrigerated chicken fillets, and its bio preservative properties were investigated during 15 days at 4 °C. A total of 6 compounds were identified from the clove essential oil, with the dominant compounds being eugenol (88.38%) and beta-caryophyllene (6.01%). The coating process led to the reduction of titratable acidity of the chicken fillets during the storage time. Compared to non-coated samples, nanoemulsion-treated samples presented less increase in peroxide value (from 0.057 to 0.089) and thiobarbituric acid (from 0.234 to 0.835) values along the storage time. Increasing the content of clove essential oil in the nanoemulsions resulted in a significant reduction in total volatile basic nitrogen content. The coating process was highly effective in decreasing the total viable count, and psychrophilic bacteria growth, while antimicrobial activity varied depending on the nanoemulsion formulation and storage time. Using the nanoemulsions containing 1% clove essential oil led to a significant increase in sensory parameter scores. Therefore, the treatment containing 1% clove essential oil due to the highest acceptability score was chosen as the best treatment.

The present study was aimed to extend the shelf life of chicken by the application of gelatin (GE)-based films containing 1% TiO2 nanoparticles (GE + TiO2), 2% cumin essential oil (GE + CEO), and 1% TiO2 + 2% CEO (GE + TiO2 + CEO). For this purpose, the microbial [total viable count, total Enterobacteriaceae, total lactic acid bacteria, L. monocytogenes, and Pseudomonas spp.] properties of chicken samples were evaluated at 4 °C during 24 days. Besides, the physicochemical [pH, total volatile base-nitrogen (TVBN), peroxide value, and thiobarbituric acid reactive substances (TBA)] properties of chicken samples were also measured. The plain and (nano)composite films slowed down the growth trend of examined bacteria (about 3 log cycle reduction after 24 days). In this regard, the L. monocytogenes population growth was inhibited during 24 days. According to the antimicrobial tests results, the antimicrobial activity of GE + TiO2 + CEO was higher than GE + TiO2, GE + CEO, and GE, respectively. The samples packed in (nano)composite films showed lower lipid oxidation and TVBN values than that of the control. Meanwhile, higher sensory scores and shelf life were obtained for these samples from 4 to 12 days. The effect of CEO in the reduction of oxidation was higher than that of TiO2. Overall, all the used films, even the plain GE film, could effectively improve all quality parameters of chicken, which was more pronounced in GE + TiO2 + CEO. The results of this study showed the potential use of these (nano)composite edible films to prolong the shelf life of fresh meat.

Chitosan (CS) films containing 0, 1, 3 and 5% (w/w) of polyphenol-rich rambutan peel extract (RPE) were developed. The micro-structural characterization and physical and functional properties of the films were determined. Results showed RPE formed strong interactions with CS, making film inner micro-structure become uniform and film crystallinity decline. Amongst different films, CS film containing 5% of RPE showed the lowest light transmission, moisture content (28.35%), water solubility (46.07%), water vapor permeability (8.41 × 10−10 g m−1 s−1 Pa−1) and oxygen permeability (0.28 cm3 mm m−2 day−1 atm−1). Meanwhile, CS film containing 5% of RPE exhibited the highest tensile strength (38.87 MPa) and elongation at break (51.73%) and the strongest antioxidant and antimicrobial activities. Finally, pork was wrapped with the films and stored at 4 °C for 8 days. Results showed pork wrapped with CS film containing 5% of RPE presented the lowest total volatile basic nitrogen level (9.17 mg/100 g), thiobarbituric acid reactive substance value (0.51 mg malondialdehyde/kg) and total viable count (4.53 log colony forming unit/g) and the best sensory attributes on the eighth day. Our results suggested the potential of CS film containing 5% of RPE as an active packaging material in pork preservation.

Carwash wastewater treatment with potassium ferrate (VI) (K2FeO4) was optimized by response surface methodology. The optimum conditions for chemical oxygen demand removal were established a pH 3.5, 0.328 g/L dose of K2FeO4, and with a process duration of 48 min. At these conditions, chemical oxygen demand, total organic carbon, total nitrogen, and total phosphorus decreased by 70.3, 58.9, 73.3, 82.0%, respectively; and the putrid odor was reduced. Simultaneously, the total viable count, total coli count, most probable number of fecal enterococci, and the total proteolytic bacteria count decreased by 89.5, 93.1, 92.9, and 95.0 %, respectively. Comparatively, an application of 0.450 g/L FeCl3·6H2O corresponding to the iron content in 0.328 g/L of K2FeO4 resulted in a decrease of total viable count, total coli count, most probable number of fecal enterococci and the total proteolytic bacteria count only by 38.1, 31.2, 42.9, and 58.0%, respectively. Therefore, flocculation with polyacrylamide anionic flocculant combined with potassium ferrate (VI) oxidation is a more effective alternative to coagulation with FeCl3 and the same flocculant. The use of potassium ferrate (VI) is a viable option for the treatment of carwash wastewater.

There is an increasing demand for bioactive-loaded bio-based packaging materials to obtain food products with extended shelf-life and improved quality. The aims of the present study were to fabricate a Citrus paradise essential oil (CPEO)-loaded Lallemantia iberica seed mucilage (LISM) based edible coating and to evaluate the effects of the CPEO-LISM edible coating on the preservation of lamb slices during cold storage for 9 days. CPEO was rich in limonene (79.4%) with superb antioxidant and antimicrobial properties. Its incorporation into the edible coating (at 0, 0.5, 1, 1.5, and 2% v/v) effectively inhibited the microbial growth (total viable count, psychrotrophic count, Escherichia coli, Staphylococcus aureus, and fungi) and lipid oxidation (peroxide and thiobarbituric values) in lamb slices. The meat color (L*, a*, b*) and sensory properties were also preserved by the edible coating containing CPEO, and the bioactive edible coating based on LISM and CPEO, particularly LISM + 2%CPEO significantly inhibited quality deterioration of lamb slices and improved the shelf-life of the meat (> 9 days). The results suggested that the LISM-CPEO edible coating could be developed as an antioxidant and antimicrobial packaging to improve the shelf-life of various meat products.

This study investigated the effects of chitosan-carboxymethyl celloluse (CH-CMC) composite and bilayer coating and film on flavor quality of Asian sea bass (Lates calcarifer) fillets during storage at refrigerator for 16 days. In this experiment, different indexes including: sensory evaluation, trimethylamine nitrogen (TMA-N), total viable counts (TVC), free amino acids (FAAs), volatile organic compounds (VOCs), ATP related compounds, and K value were measured. Main reason for off-flavor of treated samples was mainly attributed to the significant inhibition of bacterial growth after death. The initial total viable count (TVC) (log10 CFU/g) in the all samples of fillet was 1.21 log10 CFU/g. TVC in sea bass fillet became lower than 7 log10 CFU/g for BF (bi-layer film) samples throughout the entire storage. The results of FAAs showed that use CH-CMC reduced the accumulation of bitterness-taste. Treated samples decreased slowly with degradation of inosine- 5′- monophosphate (IMP) resulting higher umami intensity and overall acceptability. Synergistic effects of glutamic acid (Glu) and inosine- 5′- monophosphate (IMP) has inhibitory effects on bitter taste in samples. The VOCs including aldehydes, ketones, alcohols, and hydrocarbons were decreased by the CH-CMC coatings and film. Eight key flavor volatile organic compounds, including 3-methylbutanal, hexanal, E-2-hexanal, ethanol, 1-pentanol, 1-hexanol, 2,3 pentanedion, hydroxyl-2-butanone, were identified in all samples. Generally, these results suggested the advantageous potential for CH-CMC film in retarding formation of fishy odor and taste and improving flavor of Asian sea bass compared with coating during entire the storage time, because of good oxygen barriers properties of film and potential properties to crosslink with flavors in order to enhance functionalities of packaging material.

This study aimed to produce short set yoghurt with different stabilizers at different concentrations and determine the effects of the stabilizers and length of fermentation on the nutritional, microbiological, and sensory properties of short set yoghurt. Stabilized yoghurt samples were produced using 0%, 0.5%, and 1.0% concentrations of carboxyl methylcellulose (CMC), corn starch, and gum acacia with different fermentation periods (1–5 hr), respectively. Samples were analyzed for the proximate, physicochemical, microbial, and sensory properties using standard laboratory methods. Results showed that an increase in stabilizer concentration and fermentation time decreased the moisture content but increased the total solids, protein, fat, ash, sugars, pH level, and total titratable acidity. The viscosity of the yoghurt samples significantly (p, In this paper, we reported the findings of original work on the impact of different stabilizers and fermentation time on the nutritive value of short set yoghurt. The essential textural characteristics of yoghurt are firmness and the ability to retain water, which is a factor of the type and concentration of stabilizers used. Stabilizers used in yoghurt production are many and varied. However, there is little information on how some of the stabilizers locally used in Nigeria influence the fermentation rate of yoghurt and, consequently, the nutritive value for which yoghurt is consumed. The findings from this research gave optimal concentrations of stabilizers for short set yoghurt production, which will assist manufacturers in short set yoghurt production.

Flavor crab meat sauce (FCMS) is a new type of aquatic condiment that is not only rich in nutrition but also unique in terms of flavor. However, very little is known about how sterilization methods affect the sensory quality and volatile flavor of FCMS. In the present study, canned FCMS was subjected to the following sterilization methods: pasteurization (PS), microwave sterilization (MS), ultrasonic sterilization (US), and high temperature sterilization (HTS). Each sterilization method was evaluated on the basis of texture, color, sensory score, volatile flavor, and total viable counts in FCMS observed after sterilization. Results demonstrated that the total viable count decreased to 28, 26, 58, and 18 CFU/g respectively after PS, MS, US, and HTS treatments; no coliform group was detected in any of these samples. PS and MS had no significant effect on the texture of FCMS (P > 0.05), but US and HTS reduced hardness and viscosity of FCMS. MS and HTS significantly reduced the L*, a*, and b* values of FCMS (P < 0.05). The original brightness and red value of FCMS remained the same after PS and US. MS and HTS reduced the sensory score of FCMS to a great extent, while PS and US maintained the original sensory score of FCMS. Assessment of volatile flavor profile of FCMS post different sterilization treatments revealed that MS and HTS reduced the total ester content, while US reduced the total amount of alcohols in FCMS. However, PS not only maintained the original total amount of esters in FCMS, but also increased the content of alcohols, aldehydes, and ketones. Therefore, PS could be selected as a feasible sterilization method for FCMS among the four different sterilization methods.

Background Nowadays, dried milk products are highly traded and consumed all over the world, so we aimed in this study to evaluate to what extent whole and skim milk powders are safe and comply with Egyptian standards. Methods Eighty samples of dried milk (50 whole milk powder and 30 skim milk powder) were gathered from several retailers and supermarkets for evaluation of their differing quality and safety parameters. Results The most frequent off-flavors recovered from whole milk powder samples were cooked ones and, in the case of skim milk powder samples, flat ones. Five samples of whole milk powder were of fair quality and three samples of poor quality, according to the sensory evaluation. The compositional parameters, moisture, %, fat, %, protein, %, and acidity, %, were measured as mean values of 3.90 ±0.15, 26.90 ±0.19, 25.53 ±0.27, and 0.99 ±0.03% in the examined whole milk powder samples and 3.77 ±0.08, 1.11 ±0.05, 34.62 ±0.29, and 1.22 ±0.03% in the examined skimmed milk powder samples, respectively. These results were within the range of component requirements set by the Egyptian Standard (2014; ES: 1780/2014) for dried milk products. Also, the microbiological safety of the milk powder samples was analyzed by assessment of the total viable count, total yeast and mold count, Coliforms count, Enterobacteriaceae, E. coli, C. sakazakii, Staphylococcus aureus, Salmonella, and Listeria monocytogenes. Staphylococcus aureus was the most prevalent isolate (36.00% and 6.67%) followed by Enterobacteriaceae (20.00% and 3.33%), of whole and skim milk powder, respectively. Enterobacteriaceae isolates included Enterobacter cloacae ssp. Cloacae, and Pantoea spp., which were specified by traditional biochemical tests and Vitek2 system. All Enterobacteriaceae isolated spp. were resistant to cephalothin, neomycin, tobramycin and colistin sulphate, and sensitive to chloramphenicol, gentamycin and nalidixic acid. E. coli, C. sakazakii, Salmonella, and Listeria monocytogenes couldn't be isolated from all the tested samples. By using Inductive Coupled Plasma - Mass Spectrometer (ICP-MS), we could measure lead and mercury as mean values of 0.243 ±0.069 and 0.261 ±0.052 mg/kg for whole milk powder samples at a percentage of 68.00 and 34.00%, while for the skim milk powder samples they were 0.150 ±0.037, and 0.347 ±0.110 mg/kg at a percentage of 66.67 and 40.00%, respectively. Conclusions Finally, thirty-four whole milk powder and twelve skimmed milk powder samples didn't comply with Egyptian standards, so it is necessary for authorities to put more attention on this and regular monitor it.

Background. Most healthcare-associated infections (HAI) develop due to a colonization of patients and healthcare workers by hospital strains of pathogens. The aim to study was to assess whether the dust within the health facilities can harbor microorganisms acting as a reservoir of HAIs. Materials and methods. Dust samples collected in the air ducts and ventilation grilles of health facilities underwent a detailed physicochemical analysis by means of scanning electron microscopy, dynamic light scattering, energy-dispersive X-ray spectroscopy, and high-temperature catalytic oxidation. Bacterial and viral diversity was investigated using an automated biochemical analyzer and polymerase chain reaction, respectively. Investigation of the microenvironment included detection of biofilms using a catalase indicator and quantification of viable microorganisms per 1 m3 air. Results. Dust from the hospital ventilation grilles and air ducts was contaminated with microorganisms in 71.13% of cases. Strikingly, multidrug-resistant and biofilm-forming strains have been found in 69.4% and 48.0% of samples, respectively. The total viable count before and after opening doors and windows was 276 and 462 colony-forming units/m3 respectively (p = 0.046). Biodiversity was represented by 21 genera of microorganisms which were consistently detected upon 6 months of follow-up. All samples contained a nanosized particulate matter. Chemical elements comprising dust were carbon (16.26–50.69%), oxygen (20.02–37.50%), nitrogen (1.59–25.03%), hydrogen (2.03–6.67%), sulfur (0.15–2.38%), calcium (0.19–7.49%), silicon (0.21–4.64%), chlorine (0.05–2.83%), sodium (0.07–1.86%), aluminum (0.36–1.78%), iron (0.08–1.61%), magnesium (0.11–1.40%), potassium (0.04–0.85%), and phosphorus (0.04–0.81%). Discussion. A wide range of multidrug-resistant strains of bacteria, detected in a hospital particulate matter with a diverse chemical composition, indicates the persistence of HAI-causing pathogens in the hospital environment. Conclusion. Dust from the ventilation grilles and adjacent air ducts should be considered as an additional reservoir of multidrug-resistant strains of bacteria in the healthcare settings.

In this study, the effect of replacing sucrose with fructose as well as carrageenan gum with maltodextrin and using lactose to produce sweetened condensed milk as a high-consumption dairy dessert was investigated. Physicochemical, microstructural, microbial, and sensory parameters including acidity, pH, viscosity, particle size, color, total viable count (TVC), mold and yeast, odor, taste, color, texture, and overall acceptability were evaluated during the 30-day storage period. The results demonstrated that with increasing the level of maltodextrin and fructose replacement, the acidity, particle size, organoleptic scores, redness and yellowness increased, and the pH, viscosity, and lightness in the product decreased (p

AIM In this study, the effect of frozen storage on the inhibition of microbial population in coconut neera for shelf life extension was analysed. METHODS AND RESULTS The aliquots of fresh neera were frozen at -6 and -20°C. The microbial reduction and chemical qualities were analysed during storage days, and were compared with the control. The highest reduction in microbes was obtained at -20°C for lactic acid bacteria, yeast and total viable count. Moreover, the fluorescence cell staining and cell density analysis exhibited a decline at -20°C, however it showed higher at -6°C. At the end of 28 days, neera exhibited a pH of 5·37, total soluble solid of 14·0 °Brix and total acidity of 0·82 mg l-1 at -20°C. Besides, color, viscosity, total protein and ethanol showed a less difference with control and better sensory attribute up to 21 days at -20°C. CONCLUSIONS Frozen storage at -20°C resulted in a better inhibition of lactic acid bacteria, which preserves neera from the metabolic conversion. The physicochemical qualities of neera were preserved for a longer period when stored at -20°C than at atmospheric storage. SIGNIFICANCE AND IMPACT OF THE STUDY Frozen storage reduced microbial population and preserves the chemical properties with acceptable sensory attributes and increases the shelf life of coconut neera, making it fit for consumption.

In this study, the antioxidant activity of Bunium persicum essential oil (EO) at different concentrations of 1%, 1.5%, and 2% (W/V) was evaluated. Also, antibacterial effect of three types of nano-coatings, i.e., basil seed gum (BSG), Lepidium perfoliatum seed gum (LPSG), and their combination (1:1 ratio), was examined for extending the shelf life of rainbow trout (Oncorhynchus mykiss) fillets for 16 days at 4 °C. The amount of phenolic compounds for Bunium persicum was 133.81 ± 2.74 mg/g. The antioxidant activity of EO was assessed by two methods of DPPH and beta-carotene at different concentrations (200, 400, 600, 800, and 1000 mg/L). The size of the prepared nano-coatings ranged from 265.17 to 454.66 nm and the zeta potential was negative for all of them. In order to study the effect of nanocomposite coating on the shelf life, 10 treatments including control, BSG, LPSG, and their combination with EO (at 1, 1.5, and 2%) were prepared and peroxide value, thiobarbituric acid, as well as pH, total volatile nitrogen, total viable count, total psychrotrophic count were measured in 4-day intervals. The results showed that the nano-coatings containing EO had antioxidant and antimicrobial properties and were able to improve the above-mentioned properties. The data obtained from this study revealed that the nano-coatings containing EO could delay the oxidation process and microbial spoilage of the treatments (p

This work was carried out to evaluate the microbial and chemical attributes as well as sensory characteristics of turkey breast meat coated with chitosan incorporated with 1% of Origanum vulgare essential oils (oregano EOs) and 1 or 2% of grape seed extract (GSE) stored at refrigerator for 20 days. Gas chromatography–mass spectrometry (GC–MS) assay represented that oregano EO is rich in phenolic compounds mainly carvacrol and thymol. Lipid oxidation, as showed by thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) values were significantly (P

In this study, the microbiological, physicochemical, and flavor changes of turbot (Scophthalmus maximus) coated with a composite active coating of locust bean gum (LBG) and sodium alginate (SA) supplemented with daphnetin emulsions (0.16, 0.32, 0.64 mg·mL−1) were determined during 18 days of refrigerated storage (4 ± 1 °C). Results showed that LBG-SA coatings containing 0.32 mg·mL−1 daphnetin emulsions could significantly lower the total viable count (TVC), psychrophiles, Pseudomonas spp. and H2S-producing bacteria counts, and inhibit the productions of off-flavor compounds including the total volatile basic nitrogen (TVB-N), trimethylamine (TMA) and ATP-related compounds. 32 volatile compounds were identified by solid phase microextraction combined with gas chromatography-mass spectrometer method (SPME-GC/MS) during refrigerated storage and the treated turbot samples significantly lowered the relative content of fishy flavor compounds. Further, the LBG-SA coatings containing daphnetin could also delay the myofibril degradation of the turbot samples. These results indicated that the LBG-SA coatings with 0.32 mg·mL−1 daphnetin were a potential alternative way to improve the quality of turbot during refrigerated storage.

Litchi fruit is a drupe or stone fruit. It is conical, heart-shaped or spherical with a thick leathery, indehiscent pericarp at maturity. Litchi is known for its pleasant flavour and juicy aril with attractive red colour pericarp. It is an excellent source of vitamins and minerals. Litchi fruits are generally eaten fresh because of their very short storage life and it ripens quickly, short production period and shelf life. Such fruit may be converted into value-added products such as juice, jelly, squash, canned litchi, nuts, and frozen litchi. The most common process to preserve litchi is canning. The aim of this study was to evaluate the quality and storage of canned litchi affected by syrup solution with different citric acid concentrations. The experiment was conducted at the laboratory of Postharvest Technology Department, ACARE, Yezin Agricultural University by using a randomized complete block design with four replications. The treatments were the litchi flesh and syrup which consisted of sucrose, distilled water without citric acid is treated as control and others are treated with citric acid (0.2% and 0.4%) filled in a glass jar stored at room temperature. Data on total soluble solid, pulp firmness, pulp colour (a*), total titratable acidity, pH, total sugar, reducing sugar, non-reducing sugar, ascorbic acid, total phenolics content and microbial analysis were collected and analysed. The canned litchi slightly increased in pulp colour with a slightly decrease in pH value. The more the citric acid% in canned litchi is, the more the pulp colour changed with the decrease in pH value along the storage periods is. There were no significant changes in total soluble solid and pulp firmness of canned litchi till the end of the storage. There was decreased in total sugar, non-reducing sugar and total titratable acidity. However, there were increased in reducing sugar, ascorbic acid and total phenolics content. There was no occurrence of total viable count, yeasts and moulds in canned litchi throughout the storage periods.

The effect of different rosemary formats (powdered: RP; extract: REX; essential oil: REO; oleoresin: ROL) on vacuum-packed lamb meat raw burgers shelf-life was studied. pH, colour coordinates (L*, a*, b*), microbial count (Total viable count, Enterobacteriaceae, Pseudomonas spp., Lactic acid bacteria), and lipid oxidation were analysed during 14 d. A control group, without spice was used. pH decreased (p < .001) in all samples, reaching the lowest values in ROL. L* remained stable, except in ROL (p < .05), a* showed variations in RP (p < .05), and b* in RP (p < .01) and in ROL (p < .001). Differences (p < .001) were found among treatments on lipid oxidation, with the lowest values in RP. The microbial counts increased with the storage (p < .001) in all microorganism groups in all batches. Shelf life was 10 days for RP and control, 14 days for REX, REO and ROL.

The study was carried out in order to achieve appropriate formulation for the development of chilled fruits juice by considering safety issues, regulation, technological aspect, costing and shelf-life investigation as well. A series of trials were conducted before achieving the final formulation of the product and amendments were carried out by reviewing the weakness and strength of the product. The study was conducted in the London South Bank University, UK. The shelf life of the product was investigated through storage trial technique after pasteurization (at72oC) in terms of pH, color, soluble solid, sediment, taste, vitamin C and microbiological analysis for TVC (Total Viable Count) and Moulds and Yeasts count. Shelf-life investigation was carried out after 5th, 9th and 12 days. Recommended product shelf life is 10 (P+9) days without adding any preservatives and antioxidants. New juice product contains 70% Asian pear (Pyrus pyrifolia) juice, 20% Conference pear (Pyrus communis) juice, 8% melon (Cucumis melo) juice and 2% lime juice. 100ml of juice provides 38 kcal energy, 9g of sugar, 9g carbohydrate, 5mg sodium, 11mg calcium and 2.71mg vitamin C. Over 90% energy of this juice comes from carbohydrates. The main ingredient of this product is Asian pears and 100gm fruit contain 2.1g of dietary fibre, 5 mg of vitamin C (Nutricalc).The microbial load (TVC for bacteria- 145 and TVC for moulds and yeasts- 40 cfus /100 ml juice) of this juice is highly acceptable according to IFST 1999 guideline and this product is safe for consumption with nice taste and flavor.

Chitosan-Gelatin (CHI-Gel) based edible coating incorporated with longkong pericarp extract (LPE) was developed and investigated for its impact on the quality of black tiger shrimp (Penaeus monodon) during refrigerated storage (4 ​°C) for 20 days. Shrimp coated with CHI-Gel-LPE (1.5%) had better quality indices than control (no coating), those coated with CHI, CHI-Gel, and CHI-Gel-LPE at lower concentrations (0.5 and 1%). The CHI-Gel-LPE inhibited melanosis and polyphenol oxidase (PPO) and controlled the pH changes in a dose-dependent manner. Lipid oxidation indices such as TBARS, PV, p-anisidine, and totox values were significantly controlled by the treatments throughout the storage. The CHI-GEL-LPE-1.5% coated sample had the lowest protein oxidation, and it's ascertained by the lowest loss of sulfhydryl groups, with the lowest carbonyl content throughout the storage (P ​

The study aims at determining the physicochemical, proximate composition and the total viable count of Staphylococcus aureus in ‘Nono‘ and yoghurt samples in Kaduna, Nigeria.Three hundred and eighty-four (384) fermented milk samples (Nono and yoghurt) were obtained from different selling points and were evaluated for the occurrence of S. aureus. The physicochemical and proximate analyses (pH, total titratable acidity, moisture content, ash content, protein content, and fat content) were determined. The results of the analyses showed that Nono had pH range of 3.56-3.61, total titratable acidity: 0.71-1.72, moisture content: 82.23-83.87%, ash content: 0.30-0.31%, crude protein content: 1.50-1.61%, crude fat content: 0.35-0.38 %. For yoghurt, the pH ranged from 3.76 -3.82, total titratable acidity: 1.10 -1.15, moisture content: 77.76-80.06%, ash content: 0.68- 0.70%, crude protein content: 3.40-3.45% and crude fat content: 1.76-1.79% from all the study areas. One hundred and four of the total samples were contaminated with S. aureus. Out of the 104 isolates of S. aureus that were isolated and identified, 88 were coagulase positive S.aureus. The Microgen Staph ID kit (Oxoid) was used to further confirm the characteristics of the 60 isolates of the coagulase positive S. aureus. The kit confirmed 43 isolates as S. aureus, the results indicated the presence of S. aureus in the milk samples which is of public health importance, as this can contribute to food-borne intoxication which can lead to food poisoning. There is a need for proper pasteurisation of raw milk to help eradicate S. aureus infection before human consumption.

In order to develop a proper packaging system for sliced tilapia fish (Oreochromis niloticus), the biochemical and microbiological qualities under control (unsealed package), vacuum package and modified atmosphere packaging with 50% CO2/50% N2 (MAP-1) and 50% CO2/50% O2 (MAP-2) were evaluated every three days during 18 days of chilled storage (4±1°C). The pH value was not significantly different (p > 0.05) by treatments until day 9, but significantly lower values (p < 0.05) were observed on day 12 of the storage in all treated samples compared to the control. The total volatile base nitrogen (TVB-N) value progressively increased, but not significantly different (p > 0.05) in all treatments during the entire storage period. The thiobarbituric acid reactive substances (TBARS) amounts were significantly lower (p < 0.05) on day 12 in the vacuum and MAP-1 samples compared to the control sample, and were significantly higher (p < 0.05) on day 6, 9, and 12 of the storage period in MAP-2 samples compared to the control, vacuum and MAP-1 samples. The amounts of pH, TVB-N, and TBARS in all samples did not exceed the acceptable limit in almost the entire storage. The total viable count (TVC) progressively increased with storage time. Nevertheless, TVC values were lower (p < 0.05) on day 6, 9, and 12 of the storage periods in all treatments compared to the control. The TVCs exceeded the acceptable limit (7 log CFU/g) on days 6-9 for control, 9-12 for vacuum, day 12 for MAP-2, and 15 for MAP-1 sample during the storage period. Therefore, the MAP has shown promising results for shelf life extension that can be practiced to display the fishery products with prolonged shelf life.

Water used for washing carcasses of slaughtered animals and slaughter house is referred to as abattoir wastewater. This study was designed to investigate the microorganisms associated with abattoir wastewater and to establish the biodegradation potential of abattoir wastewater microbiota. Isolation of the microbes was carried out using pour plate technique. The total viable count for the microbes’ ranges from 2.5×104 - 4.6×105 cfu/mL. Results revealed that all the physicochemical parameters exceeded the permissible limits (total dissolved solid (TDS) 1748mg/L, total suspended solid (TSS) 176mg/L, biochemical oxygen demand (BOD5) 91 mg/L and chemical oxygen demand (COD) 227 mg/L). Microorganisms isolated include Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus subtilis, Bacillus anthracis, Aspergillus niger, A. flavus, Mucor sp, Trichophyton quickeanum and Penicillium sp. Some of the microbes were observed to have biodegradation potential by their ability to grow on mineral salt media (MSM) incorporated with starch, cellulose, crude oil, kerosene and diesel as the sole source of carbon and energy. This study suggests that abattoir wastewater harbors microorganisms that could be hazardous to public health when discharged into the environment untreated hence the need for strict monitoring. These microbes isolated could be employed as agent of bioremediation of wastewaters. Key words: Abattoir; Biodegredation; Isolation; Microbiota; Wastewater

This study assessed the mycological quality of dry meat products in three Emirates of Kebbi, Nigeria. A total of 63 dry meat samples were collected through systematic random sampling; twenty one samples from each Emirate. The standard method of isolating micro-organisms was adopted. The total viable count obtained ranged from 1.0 x 103- 3.7 x 103. Eight different fungi were found associated with the dried meat samples sold in the three different Emirates. The associated fungi wereAspergillus flavus, Aspergillus fumigatus, Absidiasp., Rhizopussp.,A. niger, Mucorsp., Cladosporiumsp,Penicilliumsp.Aspergilus flavusandA. nigerhad the highest rate of occurrence among the isolated fungi. Mycotoxicologically, Ochratoxin were positive for 71% samples and concentration ranged of 0.2 – 14.0 μg/kg, Fumonisin were positive for 52.4% samples at concentration ranged of 0.2 – 31.0 μg/kg, while 19% samples had mycotoxin concentrations above the European Union maximum tolerance level of 4μg/kg. It is obvious that dried meat products sold in Kebbi are potentially contaminated; proper hygiene practices should be observed during handling, marketing and calls for concerted efforts on the part of relevant authorities to check the trend, since it is a public health challenge.

Today, food consumers prefer to use the foods that contain natural preservatives. The purpose of this study was to investigate the effect of Qodume Shirazi seed mucilage (QSSM) and lavender essential oil (LO) on the preservation of ostrich meat during cold storage. The chemical compounds of LO were identified through gas chromatography–mass spectrometry (GC/MS). The ostrich meat samples were coated with the mucilage containing the essential oil at concentrations of 0%, 0.5%, 1%, 1.5%, and 2%, v/v. The control and the coated ostrich meat samples were kept at 4°C and analyzed for microbiological (total viable count, psychrotrophic count, Escherichia coli, Staphylococcus aureus, coliforms, and fungi), physicochemical (moisture content, pH, texture, and color parameters), and sensorial (odor, color, and total acceptance) characteristics during 9 days of storage. GC/MS identified 12 compounds in the essential oil, among which linalool was the major one (43.3%). The lightness (L* value) and hardness of all the ostrich meat samples were reduced during the storage. From a microbiological point of view, the cold storage duration for the control and the coated sample without the essential oil was only 3 days, while for coated samples containing 0.5%, 1%, 1.5%, and 2% essential oil, it was 3, 3, 6, and 9 days, respectively. The coated ostrich meat containing 2% LO had an appropriate quality with an expanded shelf life. The results showed that neural network with 10 neurons in the hidden layer had the lowest mean squared error and mean absolute error and the highest correlation coefficient for predicting the quality and microbial properties of the coated meat samples during storage., From a microbiological point of view, the cold storage duration for the control and the coated sample without the essential oil was only 3 days, while for coated samples containing 0.5%, 1%, 1.5%, and 2% essential oil, it was 3, 3, 6, and 9 days, respectively.

The present study evaluated the effects of chitosan (CH) and sodium alginate (SA) bioactive coatings containing 0.1, 0.2 and 0.3% e-polylysine (e-PL) combined with high CO2 modified atmosphere packaging conditions (MAP, 60% CO2/5% O2/35% N2) on the quality of cultured pufferfish (Takifugu obscurus) at 4 °C for 18 days. Results showed that CH-SA coatings containing e-PL and high CO2 MAP treatments could significantly lower total viable count (TVC), Pseudomonas spp., H2S-producing bacteria and lactic acid bacteria counts (LAB), and reduce the productions of off-flavor compounds including total volatile basic nitrogen (TVB-N), trimethylamine (TMA) and ATP-related compounds. Volatile compounds were identified and quantified by SPME gas chromatography–mass spectrometer (SPME-GC/MS) for pufferfish during cold storage and the bioactive coating treated pufferfish significantly lowered the relative content of fishy flavor compounds, such as 1-octen-3-ol, hexanal, (E)-2-octenal, octanal and 2,3-butanedione. Further, CH-SA coatings containing e-PL and high CO2 MAP treatments could more efficiently retard the water migration by magnetic resonance imaging (MRI) results, and maintained the quality of pufferfish during storage at 4 °C according to organoleptic evaluation results.

The objective of this study was to examine the effect of gamma irradiation (0, 2.5, and 5 kGy) on physico-mechanical and structural characteristics of films based on Farsi gum-carboxymethyl cellulose supplemented with Ziziphora clinopodioides essential oil (ZEO; 0%, 1%, and 2%) and lignocellulose nanofibers (LCNF; 0%, 1%, and 2%), and their application on fresh minced beef meat's shelf-life during refrigerated temperature (4 ± 1 °C) for 16 days. Gamma irradiation under the 60 Co source at 2.5 and 5 kGy doses did not have a significant effect on thickness, tensile strength, swelling index, oxygen permeability, and water vapor transmission rate of prepared films (P > 0.05). The best microbiological (total viable count, psychrotrophic bacterial count, Pseudomonas spp., Brochothrix thermosphacta, lactic acid bacteria, and Enterobacteriaceae) and chemical (thiobarbituric acid reactive substances, total volatile base nitrogen content, and peroxide value) properties were recorded for samples packaged with ZEO 2% + LCNF 2%, followed by ZEO 2% + LCNF 1%, ZEO 1% + LCNF 2%, and ZEO 1% + LCNF 1%. These results indicate acceptable extensions of hurdle technology for prolonged refrigeration of minced beef meat. PRACTICAL APPLICATION: The application of active packaging films has received considerable interest in extending the shelf-life of perishable foods during prolonged chilled storage. The effects of active Farsi gum-carboxymethyl cellulose films supplemented with Ziziphora clinopodioides essential oil 2% + lignocellulose nanofibers 2% resulted in delaying lipid oxidation and microbial spoilage growth of refrigerated minced beef meat and consequently extending the shelf-life during storage for at least 16 days.

In the present study, the okra mucilage-quince seed mucilage (OM-QSM) coatings containing bacterial cellulose nanofibers (CN; 0, 0.5, and 1%) and Eryngium planum extract (EPE; 0, 0.25, and 0.5%) were prepared. The effects of designated coatings were evaluated in extending the shelf-life of fresh strawberries under refrigerated temperature (4 ± 1 oC) for 12 days. Samples packaged with OM-QSM + EPE 0.5% + CN 1% coating presented the best physico-chemical (weight loss, pH, titratable acidity, L*, and ho), microbial (total viable count, psychrotrophic bacterial count, and yeasts and molds count), and barrier (thickness, water vapor resistance, and O2 permeability) properties. The highest sensory attributes (odor, color, and overall acceptability) were observed in strawberries packaged with EPE 0.5% + CN 1%, EPE 0.5% + CN 0.5%, EPE 0.25% + CN 1%, and EPE 0.25% + CN 0.5% coatings. These results indicate that OM-QSM coatings supplemented with EPE 0.5% + CN 1% and EPE 0.5% + CN 0.5% can be considered as promising packaging materials for fresh strawberries during cold storage.

Due to the side effects of artificial preservatives in meat products, the use of natural preservatives has increased. The aim of this study was investigated the effect of coating and nano-coating of chitosan (C)- Cress (Lepidium sativum) seed gum (CSG) on the shelf life of beef during 18-day at cold temperature. For this purpose, composite coatings including 33% C:6% CSG, 50% C:50% CSG, 66% C:33% CSG were prepared. The nano-coating was also constructed using ultrasound method. Antioxidant and antibacterial properties were measured and the results showed that the antioxidant and antimicrobial activity of the coatings incremented with increasing C content (66% C:33% CSG) and the antimicrobial and antioxidant activity of nano-coating was significantly higher than the coating (p

In this study, the effects of different concentrations of chitosan (C)/basil seed gum (B) and nettle essential oil (N) on the quality and shelf life of beef burger were examined during storage at refrigerator (4 ± 1 °C). At first, the chemical compounds of N were measured using the gas chromatography. Then, different concentrations of C (1, 1.5 and 2% w/w), B (0.5, 1 and 1.5% w/w) and N (0.5, 1 and 1.5% w/w) were added in the form of combination to the beef burger. 14 produced treatments (control + 13 treatments) were analyzed by microbial parameters (total viable count, psychrotrophic counts) and chemical parameters (peroxide value, the thiobarbituric acid, the total volatile basic nitrogen and free fatty acid) evaluation at 3-day intervals within 12 days. According to the results, the major constituents of essential oil were phytol (27.34%), α-limonene (19.73%), γ-terpinene (17.21%), and p-cymene (16.41%). The use of C + B + N led to decrease in oxidation and microbial spoilage. The minimum microbial and chemical quality loss during the storage period was observed in treatments (T13: C 2%+ N 1.5% + B 1%), (T8: C 1.5% + N 1.5% + B 1.5%) and (T11: C1% + N 1.5% + B 1%) respectively, and these three treatments had acceptable level of chemical and microbiological parameters by the end of the storage period; however, only T11 was approved by the sensory panelist. According to the results, T11 can be applied in the meat-product industry in order to improve the quality of beef burger.

Citrox has natural antibacterial effect against many foodborne pathogens and contaminated bacteria. It mainly contains citric acid, ascorbic acid, and malic acid. We studied the antimicrobial effects of citrox solution (1% and 2%) on the total viable count of methicillin-resistant Staphylococcus aureus (MRSA) on chicken meat fillet. The samples were treated with 106 CFU/g of meat, vacuum-packed (VP), and 4 °C for 3, 6, 9, 12, 15, 18, 21 days. We have also studied the effect of citrox on the total volatile basic nitrogen (TVBN) content and pH changes during the storage periods. The results revealed that citrox inhibited the growth of methicillin-resistant S. aureus (MRSA), in the chicken fillet. The total viable count of MRSA gradually decreased in all treated samples that were stored at 4 °C about 2 log cycle than Chicken-Staph groups after 3, 6, 9, and 12 days and about 1 log cycle than Chicken-Salt group after 3, 6, and 9 days of storage. Total volatile base nitrogen (TVB-N) were observed to be reduced in Chicken- Citrox-treated samples stored at 4 °C than Chicken-Staph, and Chicken-Salt treated samples. The results indicated that citrox is effective to reduce the total count of S. aureus (MRSA) in the first three days of storage by a reduction in the number of bacteria 1 log cycle.

The objective of this research was to investigate the impact of ultrasound cleaning (U) combined with ozone water cleaning (O3) on the bacterial communities and physicochemical properties of red swamp crayfish. After single-factor experiments, 600 W and 45 min for U and 13.28 mg/L and 20 min for O3 were selected as optimal parameters. The combination of ultrasound followed by ozone water cleaning (U/O3) showed the better total viable count (TVC) reduction effect in crayfish than ozone water cleaning followed by ultrasound cleaning (O3/U) and simultaneous ozone water and ultrasound cleaning (U+O3). As expected, U/O3 significantly reduced the relative abundance of Pseudoalteromonadaceae, Fusobacteriaceae, and Plesiomonas_shigelloides, and increased the cleanness of crayfish. Compared with the control (samples cleaned with water), the samples subjected to U/O3 treatment led to the myofibril separations of tail meat and an increase (P 0.05) was found on the physical and sensory qualities, including the expressible moisture, cooking loss, springiness, overall appearance, odor, taste, and integrity of tail meat. Therefore, U/O3 could be a potential cleaning method for crayfish in the food industry.

To enhance the advantage of a long-term stability and low-toxicity active packaging system, two biodegradable covalent immobilized antibacterial packaging films were developed and applied to fresh beef preservation in this study. A polylactic acid (PLA) film was prepared by the extrusion-casting method. The surface of the PLA film was modified with plasma treatment to generate carboxylic acid groups, and then antibacterial agent nisin or e-poly lysine (e-PL) was covalently attached to the modified film surface. Physical, chemical, and antimicrobial properties of films were then characterized. Scanning electron microscopy and water contact angle images confirmed that nisin or e-PL was successfully grafted onto the film surface. The values of protein loading on the nisin-g-PLA film and e-PL-g-PLA film were 5.34 ± 0.26 and 3.04 ± 0.25 μg of protein/cm2 on the surface. Microbial analysis indicated that the grafted films effectively inhibit the growth of bacteria. Finally, the effects of the nisin-g-PLA film or e-PL-g-PLA film on physicochemical changes and microbiological counts of fresh beef during cold storage at 4 °C were investigated. The total viable count of the control sample exceeded 7 logarithms of the number of colony forming units per gram (log CFU/g) after 11 days of cold storage (7.01 ± 0.14 log CFU/g) versus 15 days for the e-PL-g-PLA film (7.37 ± 0.06 log CFU/g) and the nisin-g-PLA film (6.83 ± 0.10 log CFU/g). The results showed that covalent immobilized antibacterial packaging films had positive impacts on the shelf life and quality of fresh beef. Therefore, a covalent immobilized antibacterial packaging system could be a novel preservative method for foods.

Cashew is a tree crop that is valued for its nuts, with the fleshy fruits (cashew apple) receiving little attention due to its high acidity. In this study, ascorbic acid, total solid, total soluble solid, pH, titratable acidity and microbial stability of cashew-pawpaw juice prepared by mixing varying proportions (90:10, 80:20, 70:30, 60:40, 50:50) of raw or steamed cashew and pawpaw puree were evaluated. Increased in ascorbic acid (10.20-23.96 mg/100 g), total solid (8.03-12.37%), total soluble solid (1.37-3.5%) and pH (3.68-4.65) were recorded for the cashew-pawpaw juice samples. The titratable acidity (TTA) of the juice samples decreases (0.39-0.19%) with increasing amount of pawpaw puree in the juice blends. Total yeast and total coliform were not detected in the juice samples, however, the juice had low (1 × 105 - 1.5 × 105 log10 cfu/ml) total viable count. Cashew-pawpaw juice blend prepared from 50% raw cashew juice and pawpaw puree was highly rated in terms of taste, colour, flavor and overall acceptance. In conclusion, acceptable low acid juice that is also rich in ascorbic acid can be produced from blend of raw cashew and pawpaw puree. Keywords: Cashew juice; Pawpaw puree; Physicochemical properties; Steamed cashew; Vitamin C.

It is well established that storing hatching eggs over a longer period of time affects its quality. The current study evaluated the impact of egg storage duration in-relation to two different temperature conditions (room and refrigerator) to determine the bacterial load and shelf life of viable eggs. One hundred and twenty eggs were used for this study, 60 were boiled and 60 were raw. Thirty of the boiled eggs were stored at room temperature and the other 30 eggs were kept in the refrigerator. Similarly, 30 raw eggs were each stored at room and optimal refrigeration temperatures for eggs (< 7 oC) respectively, while the egg weight, viability and sensory tests were performed daily on the eggs. However, the eggs kept in the refrigerator were viable for longer and relatively maintained higher physical appearance and sensory quality compared to eggs kept at room temperature. In the investigation of bacterial load, the total viable count ranged from 6.0× 103 to 11.9 × 103 coliform forming unit per millilitre (cfu/ml) and 1.0 × 103 to 6.5 × 103 cfu/ml for the boiled eggs kept at room and refrigeration temperatures (BRT and BFT) respectively. More so, the bacterial counts in raw eggs obtained at room and refrigerator storage ranged from 4.8 × 103 to 6.5 × 103 cfu/ml. Subsequently, the characterization and identification of bacterial isolates indicated the presence of Salmonella pullorum, Proteus mirabilis and Pseudomonas sp. The Salmonella pullorum was isolated from all the egg samples (BRT, BFT, RRT and RFT). The Proteus mirabilis was isolated from boiled eggs kept in both room and refrigerator temperatures (BRT and BFT) while Pseudomonas sp. was obtained only from raw eggs stored in the refrigerator (RFT). In addition, the boiled eggs at room temperature started deterioration on Day 9, while its counterpart in the refrigerator began spoilage or decrease in quality from Day 16. The weight of the viable eggs in relation to the non-viable ones was statistically significant (P < 0.05). The refrigeration of eggs increases its longevity while proper hygiene and adequate boiling of eggs reduces the risk of acquiring infections through bacterial contamination.

Omega-3 common carp (OCC) raised by patented culture systems have higher level of n-3 fatty acids and n-3/n-6 ratio than normal common carps (NCCs) from traditional culture system. Whether the patented farming system and modified fatty acid profile will influence OCC storage stability is unclear. This study aimed to expose the differences of post-mortem quality changes between NCC and OCC.NCC and OCC have similar rigor mortis patterns, only a higher level of lactic acid was observed in NCC after 96 h. Adenosine triphosphate (ATP) related compounds had no major differences, but slightly higher inosine monophosphate in OCC was found at 36 h. The K-value, Ki-value and Hx-index demonstrated high cohesiveness (Pearsons two-tailed, r = 0.968-0.984, P 0.05) during storage, with statistically comparable (P 0.05) temporal progress of change in NCC and OCC. The indices were lower in OCC than in NCC. Attenuation of myosin heavy chain in OCC was not as distinct as in NCC, coincided with its higher salt-soluble protein level at 144 h. Before 96 h, thiobarbituric acid value (TBA), total viable count (TVC), cooking loss (CL), drip loss (DL), and hardness in NCC and OCC were similar. However, at 144 h, higher TBA, TVC, CL and DL while lower hardness in NCC than in OCC were observed. Principle component analysis showed good separation of NCC and OCC in biplot at 0 and 144 h.Patented culture system has a slightly positive influence on post-mortem quality of common carp. It can be used for producing OCC without compromising storage stability. © 2020 Society of Chemical Industry.

The effects of vacuum (VP) and 100% N2 modified atmosphere packaging (MAP) on the qualityand shelf-life of sliced pangasius catfish (Pangasianodon hypophthalmus) during refrigerated storage (4°C)were investigated up to 12 days. The values of pH, total volatile base nitrogen (TVB-N) and thiobarbituricacid reactive substance (TBARS) of sliced fish samples during storage under VP and MAP packaging werewithin the limit acceptable for chilled fish. Total viable count (TVC) of pangasius fish, on the other hand,gradually increased from the initial value of 4.32±0.04 to 8.30±0.13 log CFU/g on day 9 for non-sealedpack (control) and 7.64±0.12 and 8.34±0.07 log CFU/g for VP and MAP on day 12. There were nosignificant (p

Background The kinetics and statistical analysis of crude oil (CO) degradation in CO-contaminated soil (COCS) using goat litter (GL) were investigated. The data obtained from the CO degradation process was fitted to the first- and second-order kinetic models. The effects of process parameters such as temperature and the initial CO concentrations on the CO degradation process were also investigated. The one-way ANOVA and Turkey’s post-hoc analysis were also used to study the statistical significance of the process parameters on the CO degradation process. Results The microbial count showed that the GL contained a total viable count (TVC), coliform, and mold counts of 2.6 × 107 CFUg−1, 2.6 × 107 CFUg−1, and 6.9 × 103 CFUg-1, respectively. The error and linear regression analysis between experimental and model-predicted values revealed that the first-order kinetic model gave a better explanation of the CO degradation process. The rejection of the null hypothesis was evident from one-way ANOVA and Turkey’s post-hoc analysis as the P values at a temperature of 30 °C and initial CO concentrations of 70 gL−1 and 90 gL−1 were less than the significant level of 0.05. Notable organic nutrients in the GL which were beneficial in the COCS treatment process as indicated by the Fourier-transform infrared spectrophotometer (FTIR) analysis were phosphorous and nitrogen. Conclusions It may be concluded that GL could be used as an effective organic treatment for COCS at CO initial concentrations of 70 and 90 gL-1 and a temperature of 30 °C.

Plant extracts were evaluated on bacteria isolated from poultry farm for developing substitutive therapeutic agent of antibiotics. A diverse range of bacterial load observed both in total viable count (TVC) and in total coliform count (TCC) in 30 samples randomly collected from poultry feeds, drinking water and faeces. A total of six bacterial isolates e.g. Pseudomonas spp., Aeromonas spp., Citrobacter spp., Vibrio spp., Escherichia coli and Plesiomonas spp. were found in the samples cultured in MacConkey Agar medium. Fifteen antibiotics were studied against bacterial susceptibility. All the bacterial isolates exhibited multi-antibiotic resistance (MAR) with gross resistance to erythromycin and ampicillin. E. coli had the highest MAR (53.3%), and Vibrio spp. as well as Plesiomonas spp. both had the same MAR (46.7%). Methanolic extract of Terminalia chebula and Azadirachta indica showed significant zone of inhibition against all the tested bacteria. These findings confirm the presence of multidrug resistant bacteria in poultry environment that reveals a possibility of cross-contamination to human and animals. The plant extracts could be developed into therapeutic drugs to rein antibiotic poultry resistant bacteria. Plant Tissue Cult. & Biotech. 30(1): 119-130, 2020 (June)

BACKGROUND Silver carp (Hypophthalmichthys moltrix) fish sausages incorporated with three forms of refined cod liver oil (as a source of polyunsaturated fatty acids: fish oil, oil-in-water emulsion (E), gelled oil-in-water emulsion (G)) and lyophilized aqueous extract of green tea (Camellia sinensis; 700 and 900 mg kg-1 ) were developed. The composition, technological properties (cooking loss, pH, texture, and color), sensory analysis, and microbial and oxidative stability of fish sausages during storage (4 °C) were evaluated. RESULTS Lower value of cooking loss and thiobarbituric acid value were observed by addition of fish oil in emulsions forms. The incorporation of green tea showed no significant differences in preventing oxidation in related samples. Gelled-emulsified fish oil had better textural properties, including hardness and decreased springiness of the sausages. The G and E sausages showed higher values of lightness (L* ) than the control did. Emulsification had no significant effect on total viable count. Panelists could not distinguish between samples incorporated with fish oil whether in emulsified, gelled-emulsified, or control. Gelled-emulsified treatments were awarded higher scores by panelists for all of the sensory attributes (P 1.50 mg g-1 sample). The lowest ratio of ω6 to ω3 in batches was observed for gelled-emulsified samples. CONCLUSION Overall, the addition of free fish oil affected the properties of the sausages. The gelled-emulsified treatment was a suitable fish oil delivery system in fish sausages, which maintained sensory properties during refrigerated storage.

The purpose of this study was to evaluate the effectiveness of pistachio hull extract (PHE) as an antioxidant and antimicrobial agent for preservation of dry fermented sausages during fermentation and storage period. Sausages were prepared using starter culture (Biobak K) and treated with three levels of PHE (500, 750 and 1,000 ppm). The results showed that PHE at concentrations of 500 ppm and 750 ppm decreased significantly (p, The purpose of this study was to evaluate the effectiveness of pistachio hull extract (PHE) as an antioxidant and antimicrobial agent for preservation of dry fermented sausages during fermentation and storage period. Evaluation of microbial properties (total viable count, yeast and molds, lactic acid bacteria, staphylococci and Enterobacteriacea) also showed that antimicrobial activity of PHE in fermented sausage.

In this work, we have compared and described the fermentation process of two commercial yogurt starter cultures during the white yogurt production. We used freeze-dried thermophilic starter culture YoFlex® YF - L812 and deep-frozen starter culture Delvo® Fresh YS – 241 for the production of white yogurts. We analysed titration acidity, active acidity, total viable counts, texture, and sensory parameters of white yogurts produced in laboratory conditions. This research was performed for dairy company Mliekareň Kopanice Selce, s.r.o., Slovakia. We did not found statistically significant differences (p >0.05) in titration acidity of both yogurts after 7 hours of fermentation. We did not found statistically significant differences (p >0.05) in the pH of both yogurts after 7 hours of fermentation. We found statistically significant differences (p

Total volatile basic nitrogen (TVBN), biogenic amine, total viable count (TVC), volatile compounds, and sensory evaluation were conducted to assess the quality of Chinese Mitten Crabs (Eriocheir sinensis) at living, zero, 2, 5, 10, 15, and 24 hr postmortem. The sensory evaluation found a noticeable odor of spoilage becoming evident 10 hr postmortem. The TVBN value increased and then decreased as time increased, reaching 23.67 mg N/100 g at 24 hr postmortem. Although biogenic amines were detected at 5 hr postmortem, by 24 hr postmortem these had not reached dangerous levels of toxicity. The initial TVC (6.06 Log CFU/g) of the living crab samples was relatively high and climbed further postmortem, reaching 10.00 Log CFU/g 24 hr postmortem. Trimethylamine was detected in the living sample in belly meat and 2 hr postmortem in crab roe and reached 8.33 µg/g in the roe 24 hr postmortem. Indole was detected at 0 hr (belly meat) and 10 hr (crab roe) postmortem, but did not change significantly during the observation period. Sulfur‐containing compounds were detected 5 hr after death and gradually increased over the observation period. Most indicators showed major changes at 5 hr and 10 hr postmortem. By 10 hr postmortem, the crab had entered the putrefaction stage and was thus no longer safe for consumption., This is the first research on the quality of Chinese Mitten crab at living and postmortem stage to the best of our knowledge. Quality indicators for the crab of early postmortem were investigated. A safe consumption timeline for Chinese Mitten crab has been suggested.

Matching the general trend of replacing synthetic additives with healthier natural products, the present research studies the effects of different concentrations of chokeberry extract which substitute carmoisine dye in jelly candies. Also, the colour and antioxidant properties of the aforementioned extract and their changes at various pH and in presence of different mineral salts from foods are analysed. The phenolic content of the extract was determined using HPLC and spectrophotometric methods. A high concentration of polyphenols was found in the chokeberry extract, of which around 97% were flavonoids. Catechin, epicatechin, ferulic acid and its methyl esther, protocatechuic, gallic and para-hydroxybenzoic acids were the major phenolics identified in the extract. The total antioxidant activity decreased in acidic media, while close-to-neutral and alkaline pH values did not exhibit any effect on this parameter. Furthermore, the green/red colour parameter, the chroma and the hue angle were enhanced in the most acidic media (pH 2.3 and 3.5). From the studied salts, CaCl(2) and KNO(3) had the most significant effects on colour. The chokeberry extract proved to be suitable as replacement of carmoisine dye in jelly candies, as the physicochemical and microbiological properties comply with the regulated requirements. More than that, the extract improved the antioxidant and sensory properties of jellies in all studied concentrations and the best total sensory score was obtained for 1.5% extract. After 5 and 50 days of storage, the microbiological properties were improved in candies prepared with aronia extracts compared to carmoisine, as the total viable count registered important diminutions.

Objectives: To investigate the microbial growth kinetics and degradation of crude oil (CO) by mixed cultures isolated from palm oil mill effluent (POME). Methods/Statistical analysis: The scanning electron microscope was employed to examine the surface morphology of POME and the CO contaminated soil. Microbial count using the total viable count (TVC), mold, and coliform counts were investigated at different levels of CO contamination. Findings: The TVCs at 20, 40, and 60 mg/L of CO were 7.3x107 CFU/g, 6.8x106 CFU/g and 7.2 x 106 CFU/g, respectively. The concentration of the CO was utilized at 20 mg/L indicating that this concentration did not inhibit microbial growth. Based on the correlation coefficient (R2) values obtained for the four growth kinetic models, the Haldane model with R2 of 0.97 gave the best fit. Application/Improvements: Finally, the one way ANOVA and Tukey\'s honest significant difference (HSD) indicated the statistically significant effect (P< 0.05) of the initial CO concentration on microbial growth. Keywords: Kinetics; Degradation; Mixed culture; Crude oil; Palm oil mill effluent

Edible crude nano-coating solutions were prepared via ultrasonic treatment using carboxymethyl chitosan (CMCS) and garlic aqueous extracts as raw materials, and these were used to extend the shelf life of ready-to-eat (RTE) spiced chicken meat. First, the chemical composition of garlic aqueous extracts and the properties of the ultrasonicated coating solutions (particle size, ZETA potential, bacteriostasis, and mechanical properties) were determined. The results showed that the main chemical component was diallyl disulfide, and the most suitable coating solution (solution A) was produced by the addition of the garlic aqueous extracts after ultrasonic treatment of the CMCS solution. Subsequently, solution A was applied to the preservation experiment of the RTE chicken meat. According to microbial index (total viable count, TVC) and physical and chemical indicators, including total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), water distribution, and sensory evaluation, it was determined that this method effectively inhibited the growth of microorganisms and could delay the rate of protein breakdown and lipid oxidation in the RTE chicken meat. Moreover, there were no side effects regarding the appearance or taste of the products. Therefore, the garlic aqueous extracts-CMCS ultrasonicated coating method could be used as a potential fresh-keeping method for RTE chicken meat.

Fish fillets are susceptible to microbial spoilage during chilled storage. Green consumerism promotes the development of biodegradable, recyclable and environmentally friendly food packaging. The study selected three essential oils (EOs), i.e. thyme, oregano and pimento EO, with good antibacterial activity, to develop an EO-emulsion based alginate coating. A stable alginate coating with good antibacterial effects could be prepared under optimized conditions of homogenization (18,000 rpm, 3 min) and EO/Tween-80 ratio (20:1, v/v). When loaded with 1% EO-emulsion, the coating showed good antibacterial effects with a high-value sensory assessment. No effect was found on the coating properties under different temperatures (4 and 20 °C) and pH conditions (6, 7 and 8). Alginate coatings with 1% thyme, oregano, pimento EO-emulsion were applied for chill-stored carp fillets. All coatings with EO-emulsion delayed pH change, decreased total volatile basic nitrogen and total viable count and inhibited Pseudomonas sp., H2S-producing bacteria and Enterobacteriaceae.

The effect of oregano essential oil (OE) and rosemary extract (RE) on the survival and growth of Staphylococcus aureus, and the total aerobic bacteria (TA) in cooked ground chicken meat stored at different temperatures had been evaluated. Five treatments including i) Control (no additives); ii) 150 ppm OE; iii) 350 ppm RE; iv) 150 ppm OE + 350 ppm RE; and v) 14 ppm of butylatedhydroxyanisole and butylatedhydroxytolune mixture (BHA/BHT) were prepared. After cooking, all samples were stored (7 days) at different temperature (10, 25, 43 °C) using oxygen permeable bags and tested for TA, and total viable count of Staph. a. In addition, all additives were showed significant (P < 0.05) antimicrobial effect during storage time compared to the control. Both OE and RE showed comparable antimicrobial effect compared to the synthetic (BHA/BHT) additive at all storage temperatures. However, the combination treatment (OE + RE) was the highest among other additives suppress bacterial growth (APC & Staph. a) during storage. Based on these results, it is concluded that both OE and RE were showed significant (P < 0.05) antimicrobial activity, but this effect could be higher if meat treated by their combined mixture.