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The widespread application of Ukrainian natural zeolites in sorption and catalysis is limited by the shortcomings of their porous structure. Chemical modification of zeolites permits significant changes in their properties. The purpose of this work was to obtain silver-containing natural zeolites of the clinoptilolite type with improved porous characteristics by acid treatment and to study their antibacterial properties. Mild dealumination of the rock was carried out using ethylenediaminetetraacetic acid for 15 hours at 90 C, which significantly increased the specific surface area of the clinoptilolite sample to 90 m2 /g, and the volume of micropores to 0.037 cm3 /g, determined by low-temperature nitrogen adsorption/desorption. An establishment of a change in the chemical composition of the sample during processing by X-ray fluorescence analysis was made. Additional modification with silver in the amount of 1 wt % was carried out by impregnation with a solution of silver nitrate. The water of three lakes in Kyiv was studied for the total viable count by means of sowing in nutrient agar. The results were analyzed and a sample of water was selected to evaluate the effectiveness of the synthesized sorbent. The antibacterial properties of zeolite were confirmed with the worst of the water samples, the quality of which, in terms of the total viable count, was improved not only to the norms of surface water but also to the indicators for drinking water. Широке застовування українських природних цеолітів у сорбції та каталізі обмежується недоліками їх пористої структури. Хімічне модифікування цеолітів дозволяє значною мірою змінювати їх властивості. Метою даної роботи було одержання срібловмісних природних цеолітів типу клиноптилоліту з покращеними кислотною обробкою пористими характеристиками та дослідження їх антибактеріальних властивостей. Проведено м’яке деалюмінування породи з використанням етилендіамінтетраоцтової кислоти впродовж 15 год за 90 С, що суттєво збільшило питому поверхню зразка клиноптилоліту до 90 м 2 /г, а об’єм мікропор до 0,037 см3 /г, визначені за низькотемпературною адсорбцією/десорбцією азоту. Встановлено зміну хімічного складу зразка в процесі обробки методом рентгенофлуорисцентного аналізу. Додаткове модифікування сріблом у кількості 1 % мас. було здійснено шляхом просочування розчином нітрату срібла. Досліджено воду трьох озер Києва на загальне мікробне число шляхом посіву у поживному агарі, проаналізовано результати та вибрано пробу води для оцінки ефективності синтезованого сорбента. Антибактеріальні властивості цеоліту підтверджено на найгіршому зі зразків води, якість якого за загальним мікробним числом покращено не тільки до норм поверхневих вод, але й до показників для питної води.

Bu çalışmada Diyarbakır bölgesinde üretilen Anadolu manda sütlerinin somatik hücre sayısı ve mikrobiyolojik kalitesinin belirlenmesi amaçlandı. Üretici düzeyinde toplanan 65 adet manda sütü somatik hücre sayısı (SHS), toplam canlı sayısı (TVC), koliform bakteriler, E. coli, maya ve küf sayısı ile E. coli O157 varlığı yönünden incelendi. Ayrıca sütlerde pH analizi gerçekleştirildi. Süt örneklerinin tamamında ortalama 158.740 hücre/mL SHS ve 6.58±0.17 log10 kob/mL ile TVC tespit edildi. Örneklerin sırasıyla koliform, E. coli, maya ve küf ile ortalama 4.26±0.20, 2.19±0.13, 2.69±0.20, 2.08±0.27 log10 kob/mL düzeyinde kontamine olduğu belirlendi. Ancak örneklerin hiçbirinde E. coli O157 saptanmadı. Süt örneklerindeki pH değerlerinin ise 5.83 ile 6.99 arasında değiştiği ve ortalama 6.51±0.20 olduğu belirlendi. Bu çalışmada incelenen örneklerin çiğ süt için belirlenen uluslararası hijyen standartlarına göre SHS (n:4, %6.1) ve TVC (n:34, %52.3) yönünden limitleri aştığı saptandı. E. coli O157 patojeninin tespit edilmemiş olması tüketici güvenliği açısından olumludur. Ancak, bazı indikatör mikroorganizmaların yüksek sayılarda belirlenmiş olması manda sütü üretiminde hijyen ve sanitasyon uygulamalarının yetersiz olduğunu göstermektedir. In this study it was aimed to determine the somatic cell count and microbiological quality of Anatolian buffalo milk produced in Diyarbakır province. Sixty five of buffalo milk collected at the producer level was examined for the presence of somatic cell counts (SHS), total viable counts (TVC), counts of coliform bacteria, E. coli, yeast and mold, and presence of E. coli O157. In addition, pH analysis was carried out in all milk samples. All of the samples contained SHS and TVC, respectively, with a mean count of 158.740 cells/mL and 6.58±0.17 log10 cfu/mL. The mean coliform, E. coli, yeast and mold counts (log10 cfu/mL) of the milk samples, which were 4.26±0.20, 2.19±0.13, 2.69±0.20, and 2.08±0.27, respectively. None of the samples were contaminated with E. coli O157. It was determined that the pH values in the milk samples ranged between 5.83 and 6.99, with an average of 6.51±0.20. In the analyzed milk samples in this study, international hygiene standards for raw milk were exceeded for TVC (n=34, 52.3%) as well as for SCC (n=4, 6.1%). The fact that the E. coli O157 pathogen has not been detected is good for consumer safety. However, the mean counts of some indicator microorganisms determined at high level shows that hygiene and sanitation practices are insufficient in buffalo milk production.

The role of;Aspergillus flavusduring the deterioration of brake fluids; was identified. The impact of;A. flavuson used and unused brake fluids; were studied. This research was carried out at the University of Port Harcourt from September 2019 to November 2020. Abro and Jenox DOT3 brake fluids were the samples used for this research. The sample included their unused and used counterpart. Tests to identify microorganisms and physico-chemical parameters; were done. Total viable count, pH and optical density; were tested to check for the level of biodeterioration. Biodeterioration rate was more in Jenox brake fluid than Abro brake fluid.Aspergillus flavusis a major biodegrader in the brake fluid samples. Total viable count and optical density increased as the days progressed during biodeterioration while pH decreased. Brake fluid is an essential fluid needed by most vehicles to function. It is necessary to top-up brake fluid or substitutes; at the appropriate time. No two brands of brake fluid are the same. Therefore, it is advisable not to mix.

A chemosensor consisting of one single tin oxide nanowire is used to determine the freshness status of mackerel fish (Scomber scombrus) in a quick and non-invasive way. The tiny chemoresistive sensor is first tested with pure ammonia and then used to measure the total volatile basic nitrogen from different samples of fish at different degrees of freshness. The sensor has proved capable of determining the freshness of a sample in few seconds compared to traditional methods such as microbial count and chromatography, which take hours. The sensor response is well correlated with the total viable count (TVC), proving that the total volatile basic nitrogen is a good way to quickly test the bacterial population in the sample. After calibrating the sensor (following the degradation of the fish during almost two days), it has been tested with random double blind samples, proving that it can well discriminate the degree of freshness of the fish preserved at different temperatures.

The high perishability of fresh meat results in short sales and consumption periods, which can lead to high amounts of food waste, especially when a fixed best-before date is stated. Thus, the aim of this study was the development of a real-time dynamic shelf-life criterion (DSLC) for fresh pork filets based on a multi-model approach combining predictive microbiology and sensory modeling. Therefore, 647 samples of ma-packed pork loin were investigated in isothermal and non-isothermal storage trials. For the identification of the most suitable spoilage predictors, typical meat quality parameters (pH-value, color, texture, and sensory characteristics) as well as microbial contamination (total viable count, Pseudomonas spp., lactic acid bacteria, Brochothrix thermosphacta, Enterobacteriaceae) were analyzed at specific investigation points. Dynamic modeling was conducted using a combination of the modified Gompertz model (microbial data) or a linear approach (sensory data) and the Arrhenius model. Based on these models, a four-point scale grading system for the DSLC was developed to predict the product status and shelf-life as a function of temperature data in the supply chain. The applicability of the DSLC was validated in a pilot study under real chain conditions and showed an accurate real-time prediction of the product status.

The described experimental study, performed over the years, includes the quantitative and qualitative monitoring of the presence of microorganisms of air in outdoor and indoor environments of the Albanian Capital, Tirana, during a time when large demographic movements, accompanied by important urban interventions and infrastructural changes, have been part of our lives. A project, part of the National Program in Biotechnology (R & D—the year 2000), was the first support to obtain a database on microbiological air pollution in selected urban areas in Tirana and isolate and identify specific air microbial pollutants. The results obtained were an incentive to continue further with additional scientific evaluation monitoring research, which included the years 2011 to 2015 and then those of 2016–2020. Over the years, there has been a significant reduction in pollutant microbial loads (for selected outdoor areas of the center of Tirana, the total discovered loads decreased from values of the order 105–106, to currently about 102, for the same areas). A fluctuation in indoor microbial loads was observed in many cases. Additionally, a prominent presence of typical environmental fungi pollutants such as Aspergillus niger, Aspergillus flavus, Aspergillus terreus, as well as bacterial pollutants, cocci, and bacilli (typical Bacillus megatherium) was identified during a Total Viable Count (TVC) and other microbiological tests of identification.

Background This study was aimed to investigate the preservative effect of chitosan-caffeic acid grafts coating (CS-g-CA) on quality and microbial characteristics of pompano (Trachinotus ovatus) during iced storage. CS-g-CA were prepared by 1-(3-dimethylaminopropyl)-3-ethylcarbodiimidehydro (EDC) / N-hydroxysuccinimide (NHS) coupling reaction. The grafting of CS-g-CA was confirmed by ultraviolet-visible (UV-vis) spectra and Fourier-transform infrared (FT-IR) spectra. Samples were treated with distilled water (control), chitosan (CS), caffeic acid (CA), and CS-g-CA for 10 min, respectively. Microbiological (total viable count (TVC), H2 S-producing bacteria count, Pseudomonas bacteria count), physicochemical indicators (water holding capacity (WHC), cooking loss, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), texture profile analysis (TPA), free amino acids (FAAs)), and sensory evaluation were investigated during ice storage at 4°C for up to 27 days. Results The results showed that the antioxidant and antibacterial activities of CS could be improved by grafting CA onto CS. CS-g-CA coating could greatly slow down the speed of water loss and maintain WHC. Furthermore, CS-g-CA coating showed superior antibacterial activities by inhibiting the growth of TVC, delayed the decline of flavor amino acids, and reduced sensory change. In addition, CS-g-CA coating reduced lipid oxidation and protein degradation as evidenced by the decrease of TBA and TVB-N, may be owing to adding CA into CS membrane could significantly improve the antioxidant activity of CS. Conclusion Compared with Control group, CS-g-CA coating had the most optimal effect and could enhance the shelf-life of Trachinotus ovatus for another 9 days at least. This article is protected by copyright. All rights reserved.

Bacteriocinogenic Lactobacillus fermentum BZ532 with novel bacteriocin LF-BZ532 was originally isolated from Chinese cereal fermented drink, showing an antimicrobial characteristic during fermentation. This study aimed to explore the in situ antimicrobial activities of L. fermentum BZ532 and co-culturing investigation against key food pathogens, i.e., Staphylococcus aureus and Escherichia coli K-12, was conducted during fresh bozai production. The growth of spoilage bacteria was suppressed and bacterial count was reduced to a significantly low level during 48 h of co-cultures. In situ production of antimicrobial compounds expressed positive activity against S. aureus and E. coli K-12, but negative acitivity against Salmonella sp. D104. The total viable count of bozai BZ-Lf (bozai fermented with BZ532 strain) had a comparatively lower viable count than bozai BZ-C (bozai as an experimental control without BZ532) during storage of 7 days. Titratable acidity of bozai treatments (BZ-C, BZ-Lf) was increased, while pH declined accordingly during storage of 7 days. The organoleptic quality of bozai BZ-C had low sensorial scores as compared with BZ-Lf during storage. In comparison with naturally fermented bozai (BZ-C), L. fermentum BZ532 (BZ-Lf) could significantly reduce the microbial spoilage and extend the shelf-life based on microbiological examination. Conclusively, L. fermentum BZ532 can be used as a bio-protective culture for improving the safety of bozai.

Black soldier fly (Hermetia illucens) larvae (BSFL) are a promising, sustainable source of nutrients, however, there is limited knowledge regarding the food safety of consuming BSFL. This study determined the safety of consuming BSFL for direct human consumption in terms of microbial, heavy metal and allergen content. Microbial counts were determined using ISO (International Organization for Standardization) methods, heavy metals were determined using inductively coupled plasma mass spectrometry and allergens were determined via Orbitrap mass spectrometry and ELISA (enzyme-linked immunosorbent assay) kits. Feed and killing method influenced the presence of Bacillus cereus (p = 0.011), and only the killing method influenced Escherichia coli (p &lt, 0.00) and total viable count (TVC) (p &lt, 0.00). Blanching resulted in a 3-log reduction in E. coli and a 3.4 log reduction in the TVC counts. Salmonella spp. and Listeria spp. were not detected in the BSFL samples. Heavy metals were detected although they were below maximum legal limits. Cross-reactive allergens, tropomyosin and arginine kinase, were detected in the BSFL samples, although the clinical significance requires research. The feed fed to the BSFL and blanching were found to influence the safety of consuming BSFL, highlighting the importance of incorporating sufficient decontamination steps, such as blanching, to ensure food safety.

Graphical abstract, Highlights • Sono/photodynamic treatment inhibited bacteria growth in shrimp surimi. • Sono/photodynamic treatment altered microbial community during storage. • Sono/photodynamic treatment preserved the quality of shrimp surimi., Shrimp surimi is widely acknowledged as a value-added shrimp product due to its delicious taste, rich flavor, and nutrition. However, the refrigerated shrimp surimi is prone to deterioration due to rapid microbial growth during storage. The present study sought to assess the effects of curcumin-mediated sono/photodynamic treatment on bacterial spoilage and shrimp surimi quality stored at 4 °C. The total viable count (TVC), microbiota composition, and quality parameters, including the total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substance (TBARs), and pH were investigated. The results showed that the spoilage bacteria in shrimp surimi rapidly increased with a surge on day 2 during refrigeration storage. The Psychrobacter and Brochothrix were identified as the Specific Spoilage Organisms (SSOs), which were also positively correlated with TVB-N and TBARs. The results further elucidated that the sono/photodynamic treatment could significantly inhibit the growth of SSOs on the surface and interior of shrimp surimi and delay shrimp surimi quality deterioration. In conclusion, the sono/photodynamic treatment as a non-thermal sterilization method could be a reliable and potential method for inactivating spoilage microorganisms and preserving shrimp surimi quality.

Oil must be transported by a network of pipelines, laid over various harsh environments. Microbial invasion is more challenging in oil and gas/biofuel pipelines and storage tanks carbon steel (CS). The surfaces of pipeline colonize with the biofilm and form the complex microbial structure which breaks down even the heavy-walled CS pipes, resulting in leaks and catastrophic pipeline failure. Among the various microorganisms, sulfate reducing bacteria (SRB) is the most abundant bacterial species that cause internal corrosion of the pipelines. In the present study, Cu, Zn single layer and Cu-Ni, Zn-Ni and Cu-Zn-Ni coatings were developed by electroless plating and studied their antibacterial effect using SRB which is isolated from diesel garage. For bacterial analysis, total viable count (TVC) and epifluorescence microscope analysis were studied.

A study was carried out to investigate the effect of water from five different sources on the microbiological parameters of broiler chicken. Among the different sources, the total bacterial load was higher in pond water. However, after treatment, microbiological qualities (total viable count, total E. coli count and total coliform count) of all the sources of water under study were found to be reduced. The rain water was free from E. coli. The average total water consumption (l/bird) of broiler chicken offered untreated pond water was lowest (12.055) and it was highest for bore well water (14.560). However, after treatment of water the total water consumption per bird increased numerically for all the groups. The overall water/ feed consumption ratio of broiler chicken offered different sources of water ranged from 3.67-4.07 wherein, it was lowest for untreated pond water (3.67) and highest for untreated rain water (4.07).

Water contamination is one of the leading causes of deaths and diseases worldwide, accounting for the deaths of more than 14,000 people daily, majority being children under 5 years old, therefore periodic monitoring of municipal water supplies are necessary. Comparative bacteriological analyses of twenty five samples of stored borehole water from five hostels in a tertiary institution in Oyo, Oyo State, was carried out using standard microbiological methods between March and April, 2018 to determine their bacteriological content. The hostels were: University Female Hostel (UFH), Diocese of Lagos West Hostel (DLW), Joseph Adetiloye Hostel (JAH), Diocese of Lagos Hostel (LAG) and Peter Jasper Akinola Hostel (IBD). A total of thirteen (13) different bacteria genera were isolated and identified as: Aeromonas (17%); Escherichia (4%); Staphylococcus (9%); Pseudomonas (9%); Lactobacillus (13%); Corynebacterium (27%); Micrococcus (6%); Streptococcus (3%); Serratia (4%); Klebsiella (1%); Citrobacter (3%); Shigella (3%); and Salmonella (1%). The total viable count ranged from 5.0×103 cfu/mL (IBD) to 1.23×105 cfu/mL (DLW). Total coliform bacteria counts of the stored water ranged from 0 to 28 MPN/100 mL. The bacteria load and presence of coliforms and pathogenic organisms raised grave concerns as WHO permissible limits for total viable count and coliforms are 100 cfu/mL and 0 MPN/100 mL, respectively. The organisms isolated are of public health significance as ingestion of water contaminated by them could result in gastroenteritis, especially Escherichia that indicates possible fecal contamination. Key words: Bacteriological investigations, pathogens, groundwater, water quality, Oyo.

The effects of electron beam irradiation (0, 2.5, 5.0, 7.5 and 10 kGy) on the quality characteristics of vacuum packed headless vannamei stored under chilled condition (2 °C) was assessed. The total volatile base nitrogen, non protein nitrogen content, peroxide value and thiobarbituric acid reactive substances showed an increasing trend during storage. Texture analysis indicated that shrimp irradiated at above 2.5 kGy dose had a lower hardness than control. L* value showed a decreased trend during storage (51.87–13.89). Moreover, b* and a* value showed a gradual increase during storage. The total viable count was lower in the irradiated sample than control. A similar trend also observed for psychrophilic, pseudomonas and H2S former count. There is a significant (p

Water is the most basic asset required for survival. Presently, most of the water resources are contaminated with pathogens. As the use of safe water which is clean and pathogen-free is the hour of need, nanotechnology can provide a noticeable improvement to the water disinfection process. The present study aims to synthesize multifunctional ZnO nanoparticles using Citrus aurantifolia peel extract at low temperature, taking care that all the bioactive phytochemicals of the peel were retained. SEM image showed the spherical ZnO nanoparticles size was found to be less than 100 nm. XRD confirmed the wurtzite hexagonal ZnO structure by showing peaks at 2θ value of 31.74° and 36.17°. FTIR results showed relative peaks for green synthesized ZnO at 452.60 cm−1 and also showed the presence of a high level of phytochemical constituents. UV spectroscopy confirmed the presence of ZnO in the extract by a strong peak at 345 nm. Evaluation of the antimicrobial activity of ZnO nanoparticles against various waterborne pathogens was done. Results indicate that ZnO nanoparticles could potentially be strong antimicrobial reagents to reduce waterborne pathogens. Finally, the feasibility of using ZnO nanoparticles as water disinfectant for water collected from RR Nagar Lake and BGS Lake, Bengaluru, was investigated. Cell count per mL reduced to 50 CFU/mL from 18,500 CFU/mL in RR Nagar lake water and 1 CFU/mL from 70,000 CFU/mL in BGS lake water, Bengaluru. A total viable count showed 99.7% and 99.9% reduction in micro-organisms in RR Nagar and BGS Lake water, respectively.

In this study, the effect of edible coarse/nanoemulsions of alginate as coating containing Zataria multiflora Boiss essential oil (ZEO) on the microbial quality of fish fillets was investigated at three concentrations (i.e. 0.25%, 0.5% and 1% [w/v]) in 16 days of storage at 4°C. Moreover, a comparison was made between the fabricated coarse emulsion and nanoemulsion coatings by particle size and polydispersity index analyses. Sample analysis was performed with regard to total viable count (TVC), total psychrophilic count (TPC), hydrogen sulphide‐producing bacteria count (HSC) and Enterobacteriaceae count (ENC) on days 0, 4, 8, 12 and 16. According to the findings, all the samples showed increased microbial counts during the storage periods. The highest reduction rates of TVC (about 2 log CFU/g), TPC (about 1 log CFU/g), HSC (about 1.5 log CFU/g) and ENC (about 3 log CFU/g) were observed in the nanoemulsion of alginate containing 1% w/v ZEO (NE 1%) samples, compared with alginate and control samples. The microbial growth was significantly inhibited in all treatments, compared with that in the control (p

This study assessed chitosan (CS)-based edible films with clove essential oil (CO) and nisin (NI) singly or in combination, for improving quality and shelf life of pork patties stored in cold conditions. The treatments were control (without chitosan film coating), CS, CS-CO, CS-NI, and CS-CO-NI, and these were tested for physicochemical, microbiological and sensory qualities for 15 days (3 days per interval) on samples in cold storage (4 ± 2 °C). Overall, the results showed that the lightness (L* value) (53.47 to 67.58), yellowness (b* value) (1.32 to 2.88), pH (5.31 to 7.98), metmyoglobin (MetMb) content (54.10 to 63.36%), free fatty acid (FFA) (0.67 to 3.17%), peroxide value (PV) (0.80 to 3.67 milliequivalent/100 g), thiobarbituric acid reactive substances (TBARS) (0.69 to 3.27 mg MDA per kg), total viable count (TVC) (2.97 to 7.63 log CFU g−1), psychotrophic bacteria count (psychrotrophs) (2.94 to 6.59 log CFU g−1), Enterobacteriaceae (2.59 to 6.57 log CFU g−1), lactic acid bacteria (LAB) (2.53 to 6.81 log CFU g−1) and sensory scores (red non-discolored part (1 to 4.70), discoloration (1 to 4.40) and off-odor (1 to 5.00)) were gradually increased during storage and whereas redness (a* value) (16.43 to 8.62) and redness index (12.54 to 3.01) were decreased. However, the quality changes were minimal in the pork patties treated with CS-CO-NI. Based on sensory and microbiological evaluations, the shelf life of treated pork patties was 6 days for control, 9 days for CS and CS-NI, and 12 days for CS-CO and CS-CO-NI.

‘Ngari’is a delicious and familiar fermented fish product, a native of Manipur, prepared from unsalted sun-dried fish.The present investigation was carried out to evaluate the suitability of Pangasius hypophthalmus as a raw material for the preparation of ngari-like product. During the study, the dried pangasius steaks were packed in oil conditioned earthen pot and allowed to ferment for 6 months. The quality of fermented Pangasius was analysed and the quality parameters evaluated were-the changes in proximate composition, physicochemical parameters [total volatile base nitrogen (TVBN), peroxide value (PV), free fatty acid (FFA), pH, thiobarbituric acid reactive substances (TBARS)], total viable count (TVC) and sensory evaluation. It was observed that not much variation was observed in proximate composition. The biochemical parameters namely TVBN, PV and FFA were increased after fermentation. Similarly,TVC and sensory scores reportedly increased after fermentation. The results indicate that Pangasius can be used as a suitable raw material for the preparation of ngari-like product.

The combined effects of cinnamaldehyde (CA) and ultrahigh pressure (UP) treatment on the flavor of olive flounder (Paralichthys olivaceus) fillets during storage at 4 °C for 20 days were investigated. Changes in total viable count, trimethylamine, ATP-related compounds, free amino acids, TCA-soluble peptides, electronic nose (E-nose) analysis and sensory quality were measured. The results indicated that CA and UP treatment, especially CA combined with UP, significantly reduced undesirable flavor compounds including inosine, hypoxanthine, TMA, and bitter amino acids, and accumulated pleasant flavor compounds such as inosine monophosphate and umami-related amino acids. In addition, the combination of CA and UP was shown to be more effective for retarding protein degradation and microbial growth than CA or UP treatment alone. In accordance with the results of E-nose analysis and sensory evaluation, CA combined with UP treatment had great potential for improving the flavor quality of refrigerated flounder fillets and extending their storage life.

Currently, sewage waste management is a serious environmental problem and one of the major growing concerns for urban areas all over the world. Utilization of biosolids (BS) for crop production may be a sustainable waste management strategy. The present study evaluated the physico-chemical and biological characteristics of biosolids from sewage ponds at Egerton University, Kenya. This was to determine its suitability for crop production. Biosolids were evaluated separately then as mixture with forest soil at rates of 0, 10, 20, 30, 40, 50 and 60% and compared with tea compost (TC) and coco peat (CP) in a completely randomized design experiment with four replications. Data collected included: macro-elements, micro-elements, heavy metals, pH, electrical conductivity (EC), bulk density (BD), water holding capacity and biological properties. Results showed that total organic carbon (0.03%), total organic nitrogen (2.0%) and Molybdenum (22 mg kg-1), in biosolids were significantly (p < 0.05) higher compared with forest soil, but not significantly different from tea compost. For heavy metals, Hg (0.33 mg kg-1), As (5.9 mg kg-1), Cr (31.1mg kg-1), Cd (0.38 mg kg-1), Ni (16.3 mg kg-1) and Zn (127 mg kg-1) were significantly (p < 0.05) higher in biosolids but within the allowable limits according to Environmental Protection Agency (EPA) standards. bulk density (1.2 to 1.5) g cm-3 and pH (5.4 to 5.8) units, but high organic matter (195 to 230) g kg-1, water holding capacity (35 to 42 %) and EC (2.6 to 5.4) µSm-1). For microbial load, total viable count (TVC) and colony forming units (CFU) registered 5 ×10-7 and 6.5×10-7 respectively. However, Escherichia coli, Salmonella sp. and Staphylococcus sp. were not detectable in the fully composted biosolids. Similar trend of these results were subsequently observed in the substrates formed in the mixture of biosolids and forest soil and this provide insight on the potential of biosolids as substrate for crop production and a reliable alternative to soil alone. Key words: Biosolids, forest soil, organic amendment, substrate.

The experiment was conducted on fresh indigenous chicken meat treated with 0 (non-irradiated), 1, 2 and 3 kGy 60Co gamma irradiation and stored for 0, 30 and 60 days at -20ºC to investigate the effects on proximate components, sensory attributes, and physicochemical, biochemical and microbial changes in meat quality. Data were analyzed under 4x3 factor CRD design of experiment in GLM procedure of SAS statistical package. The results showed that irradiation groups had significantly (p

Soy flour from soybean was processed to produce fresh tofu using three coagulants namely lime, Epson salt and tamarind. The results obtained showed that the pH of the samples were 7.20 for Epson salt, 5.00 for lime and 5.50 for tamarind. There were significant differences (p< 0.05) in the weight increase of all the samples with Epson salt (46.62 kg) as the highest. Epson salt had the least coagulation time of 6 min. The result of the proximate analysis shows that there were significant differences (p< 0.05) in protein, carbohydrate and moisture content in the three samples with the value of protein in Epson salt (12.40) as the highest. Further analysis revealed that there were significant differences (p

Tokaj is an important Central European wine-growing area with controlled planting and authorized varieties of white vines. This area has a specific microflora composition which changes based on its climate dependence, as well as during the fermentation process of wine production. Therefore, the aim of this study was, by culture examination of the samples, to detect the microbiota of soil, leaves, berries and fermentation must from two vineyards from the Slovak part of Tokaj. The highest total viable count (5.60 ±0.01 log cfu.g-1) and the highest total yeast and mould count (4.32 ±0.01 log cfu.g-1) in soil samples were recorded in vineyard Berecký. The highest total viable count in soil samples (6.71 ±0.01 log cfu.g-1) was confirmed by examination of samples originating from the vineyard of Čierna Hora. When determining the total yeast and mould count, the highest numbers were recorded in the must samples (4.15 ±0.01 log cfu.mL-1). Lactic acid bacteria were collected in samples from both vineyards, only in very low numbers. Overall, statistically significant differences (p

In the present cross-sectional study, eggs collected from retail outlets were analyzed for physicochemical and microbial quality. Comparisons were made between ?sanitized? (cleaned, sanitized, and retailed after packaging) and ?unsanitized? (not subjected to cleaning, sanitization, and packaging) retail table eggs that originated from ?commercial? and ?backyard? (eggs retailed loose without any cleaning, sanitization, or packaging) farms. A total of 1120 eggs collected from retail markets were analyzed for physicochemical (weight, shell thickness, shape, yolk index, albumen index, Haugh unit, color, and pH) and microbial (total viable count, and yeast and mold counts) characteristics. Eggs collected from retail markets were found to significantly differ with respect to weight, shell thickness, yolk index, albumen index, Haugh unit, yolk color, and total viable counts (P < 0.01), but not shape index, pH, or yeast and mold counts. Discriminant analysis corroborated the categorization of table eggs and results of the present study showed differentiation of origin of table eggs based on physicochemical characteristics whereby processed eggs possessed better microbial quality attributes than unprocessed and backyard eggs. Processing of table eggs encompassing hygienic handling, cold storage, and treatment of eggs would deliver wholesome eggs to the consumers through the retail table egg supply chain.

In this study, the effect of rosemary extract in two free and encapsulated forms to increase the shelf life of beef meat during a 28‐day refrigerated storage period was investigated. For this purpose, rosemary was extracted using different extraction methods including ultrasound, solvent, and supercritical fluid extraction. The amount of phenolic compounds, antioxidant properties (free radical scavenging capacity of DPPH radical, ferric reducing antioxidant power), and antimicrobial activity of rosemary extract against pathogenic bacteria were evaluated. According to the results, the highest amount of phenolic compounds, antioxidant, and antimicrobial activity was observed in rosemary extracted by ultrasound method that used for next study (p, Meat and meat products have a high corruption capability due to high moisture and lipid content and rich in protein and minerals. Using of antioxidant and antimicrobial preservatives in meat and meat products is very common to prevent the lipid oxidation and spoilage and increased the shelf life and quality of products. The results of this study showed that rosemary extract with a concentration of 1,600 ppm significantly delayed the microbial and lipid oxidative during storage in beef meat fillets and increased the shelf life of fillets to 21st day. Therefore, it seems that encapsulated rosemary extract could be used as a natural preservative in beef meat and meat products.

We investigated the effects of chitosan‐based coatings on the preservation quality of refrigerated Chinese shrimp for 12 days. Samples of Chinese shrimp were subjected to three different coating treatments, namely chitosan (CH), chitosan and ε‐polylysine (CH + ε‐PL), chitosan combined with ε‐polylysine and carrageenan (CH + ε‐PL + CA), and compared with a control. The bacteriological characteristics [total viable count (TVC)], chemical indexes including pH, thiobarbituric acid (TBA) value, K‐value, and total volatile basic nitrogen (TVB‐N), texture (hardness, chewiness, and elasticity), and sensory changes were assessed. The increases in TVC, pH, TBA, K‐value, and TVB‐N were observed to be delayed by preservation treatments, and the textural and sensory characteristics indicated that the treated shrimp were preserved more effectively than the control. Treatment with chitosan combined with ε‐polylysine and carrageenan was the most effective preservation method than treatment with chitosan alone or chitosan and ε‐polylysine; the shelf life was also prolonged. Therefore, treatment with chitosan combined with ε‐polylysine and carrageenan is proposed as a potential method for shelf life extension of Chinese shrimp for refrigerated storage., The growth of microorganism, decomposition of protein, and oxidation of lipid could be effectively inhibited by chitosan‐based coating treatment. Treatment with chitosan combined with ε‐polylysine and carrageenan is proposed as a potential method for shelf life extension of Chinese shrimp for refrigerated storage.

peer-reviewed Irish Journal of Agricultural and Food Research | Volume 58: Issue 1 Sensory and ATP derivative-based indicators for assessing the freshness of Atlantic salmon (Salmo salar) and cod (Gadus morhua) Colin Fogarty , Conor Smyth , Paul Whyte , Nigel Brunton and Declan Boltonemail DOI: https://doi.org/10.2478/ijafr-2019-0008 | Published online: 31 Oct 2019 PDF       Abstract Article PDF References Recommendations Abstract To estimate the shelf life of fresh fish, the processor must know the period of time between catch/harvest and arrival at the processing plant. This information is not always available, necessitating the provision of methods to estimate the time since catch or harvest. The objectives of this study were therefore to develop and/or validate sensory and ATP derivative-based methods for rapidly assessing the freshness of fish. A quality index method (QIM; raw fish) and a quantitative descriptive analysis (QDA; cooked fish) were developed and validated (against bacterial count [total viable count (TVC)] and time) for salmon (Salmo salar) and cod (Gadus morhua). The production of inosine monophosphate (IMP), inosine and hypoxanthine (Hx) and associated ratios (IMP/Hx, K1-value or H-value) were also investigated for use as freshness markers. There was a linear relationship between QIM and TVC (R2 = 0.93 for salmon and R2 = 0.89 for cod), QIM and time (R2 = 0.96 for salmon and R2 = 0.98 for cod), QDA and TVC (R2 = 0.93 for salmon and R2 = 0.77 for cod) and QDA and time (R2 = 0.94 for salmon and R2 = 0.87 for cod), suggesting that the QIM and QDA schemes developed could be used to monitor/assess freshness. The H-value also increased linearly with TVC (R2 = 0.88 for salmon and R2 = 0.89 for cod) and time (R2 = 0.93 for salmon and R2 = 0.84 for cod). It was therefore concluded that both the QIM/QDA approach and monitoring ATP degradation, specifically expressed as the H-value, could be used as rapid methods to assess the freshness of salmon and cod arriving at the processing plant

This study enumerated the microbial communities in soil samples from rice, banana and arecanut from the wet lands of Wayanad district Kerala. The total viable bacterial count in the paddy field was 120x10-6 cfu, 121x10-6 cfu and 147x10-6 cfu in Nenmeni, Kaniyambatta and Pozhuthana Gramapanchayat and that of fungi was 30x10-3 cfu, 32 x10-3 cfu and 37 x10-3 cfu. Likewise, the total viable count of bacteria in areca nut at Nenmeni, Kaniyambatta and Pozhuthana Gramapanchayat was 66 x10-6 cfu, 80 x10-6 cfu, 118 x10-6 cfu and that of fungi was 14 x10-3 cfu, 18 x10-3 cfu, and 30 x10-3 cfu. The total viable count of bacteria in banana field at Nenmeni, and Pozhuthana was 51 x10-6 cfu and that of Kaniyambatta Gramapanchayath was 56 x10-6 cfu. The viable fungal colony at Nenmeni and Kaniyambatta was 18x10-3 cfu and that of Pozhuthana Gramapanchayath was 24 x10-6 cfu.

Constant high case numbers of human campylobacteriosis over the last few years show the necessity of efficient strategies to reduce the number of diseases. The aim of this study was to assess the effectiveness of peracetic acid (PAA) as spray application to reduce Campylobacter spp. on chicken meat. For this, the minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) of 25 Campylobacter jejuni and C. coli isolates were determined. All tested isolates had MICs ranging between 2 to 8 ppm PAA, while MBCs were 1- to 4-fold higher than the MIC. An additional time-kill test, using strain C. jejuni DSM 4688, revealed that after an incubation time of 2 h in medium, supplemented with 1-fold the MIC (4 ppm) of PAA, no surviving C. jejuni cells were detectable. For evaluation of a spraying treatment, C. jejuni DSM 4688 (108 cfu/mL) inoculated chicken drumsticks and native skin-on breast fillets were treated for 30 s with PAA of 1,200 ppm concentration. Samples were packaged in modified atmosphere packages and stored at 4°C until further analysis. On day 1, 6, and 12, the fillets were used for microbial (total viable count), sensory, and physicochemical (color, pH, electrical conductivity) analysis and meat samples for myoglobin redox forms and antioxidant activity were taken. A significant reduction of the total viable counts was seen on day 6 and 12 in comparison to the water control and to the untreated fillets, respectively. Campylobacter jejuni counts on the drumsticks were significantly reduced by PAA application on day 6 and 12 in comparison to the water treatment. Except on day 12, where PAA-treated fillets showed a slightly higher percentage of oxymyoglobin, no significant differences could be found in the sensory and physicochemical measurements as well as in myoglobin and antioxidant activity. Spray application of 1,200 ppm PAA to Campylobacter-contaminated chicken samples led to a significant reduction up to 1.1 log10 of Campylobacter spp. counts without influencing chemical and sensory meat quality parameters.

The aims of the present study were to evaluate the effects of carboxymethyl cellulose (CMC) coatings containing Ziziphora clinopodioides (ZEO; 0, 0.25 and 0.5%) and Mentha spicata (MEO; 0 and 0.5%) essential oils on pathogenic bacteria (i.e. Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, Salmonella typhimurium and Campylobacter jejuni) and shelf life extension of fresh and sauced chicken breast fillets under refrigerated condition for two weeks. The order of bacterial spoilage population (i.e. total viable count, psychrotrophic count, Pseudomonas spp., P. fluorescens and Enterobacteriaceae), survival of pathogenic bacteria and lipid oxidation of coated samples are as follows: CMC > CMC + MEO 0.5% > CMC + ZEO 0.25% > CMC + ZEO 0.5% > CMC + ZEO 0.25% + MEO 0.5% > CMC + ZEO 0.5% + MEO 0.5%. Our findings indicated that application of CMC coatings containing ZEO in combination with MEO can reduce the number of test pathogens and increase the shelf life of fresh and sauced chicken breast fillets.

Chitosan gel at different concentrations were incorporated into pre-emulsified fish mince for sausage formulations and its effects on functional and physiochemical parameters were evaluated. Water holding capacity of sausage was significantly higher in treatment groups whereas, the pH value was lower in chitosan treated sausages compared to control throughout the storage period. The total volatile basic nitrogen value, free fatty acid content and peroxide value showed slower increase in the treatment groups than the control sample indicating a slower rate of lipid oxidation in chitosan treated sausages while, thiobarbituric acid reactive substances of the chitosan treated samples were slightly higher at elevated doses. Improved textural qualities, lower total viable count and psychrophilic count and better sensory quality substantiate the influence of chitosan in increasing the shelf-life of the sausage. Hence, sausages with 0.25% chitosan gel incorporation could be recommended for best functional and physiochemical attributes in fish emulsion sausages.

In this study effects of acidification with an organic acid (3 %, formic acid - FA) and an organic-inorganic acid mixture (1.5 % FA + 1.5 % sulphuric acid - FASA) were evaluated on a non-target species (mantis shrimp - Erugosquilla massavensis). Nutritional composition (proximate analysis and fatty acid composition), chemical (biogenic amine concentrations, non-protein nitrogen -NPN and pH) and microbiological assessments (total viable counts -TVC and lactic acid bacteria counts -LAB) were conducted under 27-28 °C. The analysis conducted for a 60 day period at 1st, 7th, 14th, 30th, 42n d and 60th day intervals. Moisture contents of acidified shrimp were significantly lower than the raw material. No changes in protein contents and an increase in lipid content only in FASA group were observed. Palmitic acid, stearic acid, palmitoleic acid, oleic acid and docosahexaenoic acid (DHA) were observed to be the dominant fatty acids in raw and acidified mantis shrimp. The initial pH value of mantis shrimp was 7.71 and became stable (4.14-3.97) throughout the storage period. An increase was observed in NPN contents and FA and FASA were 0.56 and 0.51 g 100 g-1, respectively at the end of the storage. Putrescine (3.00 mg 100 g-1), tyramine (2.94 mg 100 g-1) and serotonin (2.71 mg 100 g-1) were found to be the dominant biogenic amines in raw mantis shrimp. No significant changes in biogenic amine concentrations were observed in general during the storage period. TVC was found as 4.16 log cfu g-1 at the beginning of the storage period. Bacterial load was decreased after the addition of acids and stayed low throughout the storage period. Increases were observed in LAB and this value were 4.50 and 5.68 log cfu g-1 for FA and FASA group, respectively at the end of the storage period. The results showed acid treated mantis shrimp could be considered potential feed component due to its high nutritional value and safe in regards of biogenic amines., Bu çalışmada organik asit (% 3, formik asit - FA) ve bir organik-inorganik asit karışımı (% 1.5 FA + % 1.5 sülfirik asit - FASA) ile asitleşmenin etkileri, hedef dışı bir tür (mantis karidesi - Erugosquilla massavensis) üzerinde değerlendirildi. Besin kompozisyonu (besin içeriği ve yağ asidi kompozisyonu), kimyasal (biyojenik amin konsantrasyonları, protein olmayan azot -NPN ve pH) ve mikrobiyolojik değerlendirmeler (toplam bakteri sayımı - TVC ve laktik asit bakteri sayısı - LAB) 27-28 °C’de yapılmıştır. Analizler 1., 7., 14., 30., 42. ve 60. günlerde 60 günlük bir süre boyunca yapıldı. Asitlenmiş karideslerin nem içeriği hammaddeden önemli derecede düşük bulunmuştur. Protein içeriğinde herhangi bir değişiklik gözlenmezken sadece FASA grubunda lipit içeriğinde bir artış gözlendi. Çiğ ve asitlendirilmiş mantis karidesinde palmitik asit, stearik asit, palmitoleik asit, oleik asit ve dokosaheksaenoik asit (DHA) dominant yağ asitleri olarak gözlenmiştir. Mantis karidesinin başlangıç pH değeri 7.71 olurken, depolama süresi boyunca kararlı hale gelmiştir (4.14 - 3.97). NPN içeriklerinde bir artış gözlenmiş ve depolamanın sonunda FA ve FASA sırasıyla 0.56 ve 0.51 g 100 g-1 olmuştur. Çiğ mantis karidesinde baskın biyojen aminler olarak, putresin (3.00 mg 100 g-1), tiramin (2.94 mg 100 g-1) ve serotonin (2.71 mg 100 g-1) bulunmuştur. Depolama süresi boyunca genel olarak biyojenik amin konsantrasyonlarında belirgin bir değişiklik gözlenmemiştir. TVC, depolama periyodunun başlangıcında 4.16 log kob g-1 olarak bulunmuştur. Asit ilavesi yapıldıktan sonra bakteri yükü azalmış ve depolama süresince düşük kalmıştır. LAB’da artışlar gözlenmiş ve bu değerler depolama periyodunun sonunda sırasıyla FA ve FASA grubu için 4.50 ve 5.68 log kob g-1 olmuştur. Elde edilen sonuçlar, asitle işleme tabi tutulan mantis karidesinin yüksek besin değeri nedeniyle potansiyel besleme bileşeni olarak kabul edilebileceğini ve biyojenik aminler açısından güvenli olduğunu göstermiştir.

Combined effect of high voltage cold atmospheric plasma (HVCAP) generated with the mixture of argon and oxygen (90:10) for 5 min at 28 °C with antioxidants [ascorbic acid (ACA) and ethanolic coconut husk extract (ECHE)] at different concentrations (100 and 200 ppm) on the shelf-life of refrigerated Asian sea bass slices (10–12 g each) was investigated. Total viable count (TVC) of slices treated with HVCAP, regardless of antioxidants, were lowered by 0.7 log CFU/g. TVC was lowered by 39% for slices treated with HVCAP and 200-ppm ECHE (HV5-2EC) (p

Bu çalışmada organik asit (% 3, formik asit - FA) ve bir organik-inorganik asit karışımı (% 1.5 FA + % 1.5 sülfirik asit - FASA) ile asitleşmenin etkileri, hedef dışı bir tür (mantis karidesi - Erugosquilla massavensis) üzerinde değerlendirildi. Besin kompozisyonu (besin içeriği ve yağ asidi kompozisyonu), kimyasal (biyojenik amin konsantrasyonları, protein olmayan azot -NPN ve pH) ve mikrobiyolojik değerlendirmeler (toplam bakteri sayımı - TVC ve laktik asit bakteri sayısı - LAB) 27-28 °C’de yapılmıştır. Analizler 1., 7., 14., 30., 42. ve 60. günlerde 60 günlük bir süre boyunca yapıldı. Asitlenmiş karideslerin nem içeriği hammaddeden önemli derecede düşük bulunmuştur. Protein içeriğinde herhangi bir değişiklik gözlenmezken sadece FASA grubunda lipit içeriğinde bir artış gözlendi. Çiğ ve asitlendirilmiş mantis karidesinde palmitik asit, stearik asit, palmitoleik asit, oleik asit ve dokosaheksaenoik asit (DHA) dominant yağ asitleri olarak gözlenmiştir. Mantis karidesinin başlangıç pH değeri 7.71 olurken, depolama süresi boyunca kararlı hale gelmiştir (4.14 - 3.97). NPN içeriklerinde bir artış gözlenmiş ve depolamanın sonunda FA ve FASA sırasıyla 0.56 ve 0.51 g 100 g-1 olmuştur. Çiğ mantis karidesinde baskın biyojen aminler olarak, putresin (3.00 mg 100 g-1), tiramin (2.94 mg 100 g-1) ve serotonin (2.71 mg 100 g-1) bulunmuştur. Depolama süresi boyunca genel olarak biyojenik amin konsantrasyonlarında belirgin bir değişiklik gözlenmemiştir. TVC, depolama periyodunun başlangıcında 4.16 log kob g-1 olarak bulunmuştur. Asit ilavesi yapıldıktan sonra bakteri yükü azalmış ve depolama süresince düşük kalmıştır. LAB’da artışlar gözlenmiş ve bu değerler depolama periyodunun sonunda sırasıyla FA ve FASA grubu için 4.50 ve 5.68 log kob g-1 olmuştur. Elde edilen sonuçlar, asitle işleme tabi tutulan mantis karidesinin yüksek besin değeri nedeniyle potansiyel besleme bileşeni olarak kabul edilebileceğini ve biyojenik aminler açısından güvenli olduğunu göstermiştir.

The study aims to develop a new potential algorithm to quantify the spoilage degree in the blocks of croaker packaged under vacuum condition at 4 °C. Firstly, 3 high spoilage potential bacteria isolated from contaminated blocks of croaker were used as test bacteria in storage experiments. During chilled storage, the chemical indexes of each inoculated blocks of croaker were examined every two days, including total viable count (TVC), total volatile base nitrogen (TVB-N), trimethylamine (TMA), and K value was examined to indicate the freshness of small yellow croaker. Based on these parameters, a new method to quantify spoilage potential of small yellow croaker was established by using a calculus formula. In the parallel experiments, the spoilage volatiles of each Specific Spoilage Organism (SSO)-inoculated groups with positive correlation to TVB-N value (R-value > 0.85) were identified by GC-MS, while S. glacialipiscicola and C. maltaromaticum groups possessed highest alkanes, as shown in principle component analysis plot. The study provided a more comprehensively spoilage potential algorithm and proposed a rapid detection method of contaminated SSOs by analyzing the correlation between spoilage volatiles and TVB-N.

This study was done to determine the effect of pasteurization on the stability of lactic acid bacteria and its enzyme, and also its relation with physico-chemical properties in raw and pasteurized cow’s and goat’s milk. Most of the physico-chemical properties (pH, protein, ash and fat) were highest in pasteurized goat’s milk. The total viable count for plate count of the bacterial concentration was higher in both pasteurized cow’s and goat’s milk which were 2.48 log CFU/ml. This was followed by raw cow’s milk (1.59 log CFU/ml) and raw goat’s milk (0.65 log CFU/ml). There was no yeast and mould detected in both raw and pasteurized cow’s and goat’s milk, respectively. Lactic acid bacteria (LAB) was found significantly higher in raw milk compared to pasteurized milk and higher macronutrients (proximate composition) could be considered as one of the factors for the survival of LAB. Interestingly, based on API ZYM assay kit result, there were nine different enzymes were detected in all samples which were leucine arylamidase, valine arylamidase, cystine arylamidase, trypsin, α-chymotrypsin, naphthol-AS-BI-phosphohydrolase, α-glucosidase, β-glucosidase and acid phosphatise. This result revealed that different types of lactic acid bacteria were detected in treated and non-treated milk samples produced by different animals.

Aims This study aimed to monitor development of spoilage-associated microbiota on high-oxygen modified atmosphere packaged (MAP) minced beef, assess diversity of Pseudomonas sp. therein employing a polyphasic approach and probe their ability to grow anaerobically in the presence of carbon dioxide. Methods and results Headspace atmosphere and total viable count of MAP minced beef were monitored, and spoilage-associated microbiota was identified using matrix-assisted laser desorption/ionization time of flight mass spectrometry (MALDI-TOF MS). Pseudomonas spp. represented a major part of the spoilage-associated microbiota throughout the spoilage process and were characterized with a polyphasic approach including MALDI-TOF, randomly amplified polymorphic DNA biotyping, 16S rDNA and rpoD sequence analysis, and carA multiplex polymerase chain reaction. Pseudomonas isolates displayed high diversity and varying assertiveness under conditions employed in MAP minced beef with P. fragi, P. lundensis and P. weihenstephanensis as dominant species. Conclusions The polyphasic approach enabled high-throughput characterization of Pseudomonas sp. Their adapted capability to grow anaerobically and resistance to high levels of CO2 is suggested to be a general feature within the genus, which is hitherto underexplored. Significance and impact of the study This study shows that diverse Pseudomonas generally regarded as strict aerobes and CO2 -sensitive appear well adapted to grow under MAP conditions, leading to high cell counts in minced beef and ultimately contribute to spoilage of the product.