Results 81 to 90 of about 48,181 (248)

Microbiological air control of food industry enterprises: Relevance, regulatory documents and research methods

Теория и практика переработки мяса
A review of regulatory documents on air control was carried out; approaches to air sampling at food industry enterprises and methods of air disinfection were considered.
Yu. K. Yushina, D. S. Bataeva, M. D. Reshchikov, M. A. Grudistova, A. A. Makhova, E. V. Zaiko   +5 more
doaj   +1 more source

Mechanism of Action of Antibacterial Peptides and Their Application in Food Preservation [PDF]

Shipin Kexue
Due to their high contents of protein, fat, and carbohydrate, foods are extremely susceptible to be contaminated by pathogenic or spoilage microorganisms during production, processing, storage and transportation, which can lead to the production of bio ...
LI Yuzhen, XIAO Huaiqiu, WANG Bin, LIAO Qiong, LIU Changyu, CAO Huijun
doaj   +1 more source

Efficacy of nisin A and nisin V semi-purified preparations alone and in combination with plant essential oils to control Listeria monocytogenes [PDF]

, 2015
peer-reviewedThe foodborne pathogenic bacterium Listeria is known for relatively low morbidity and high mortality rates reaching up to 25-30%. Listeria is a hardy organism and its control in foods represents a significant challenge.
Cotter, Paul D., Daly, Karen M., Field, Des, Hill, Colin, O'Connor, Paula M., Ross, R Paul   +5 more
core   +1 more source

Effect of gamma irradiation and storage days on physicochemical, sensory, and microbial quality of pineapple (Ananas comosus) fresh cut under refrigeration

JSFA reports, EarlyView.
Abstract Background Fresh‐cut pineapple is increasingly consumed for its convenience and nutritional value; however, minimal processing accelerates quality deterioration and microbial growth, resulting in substantial postharvest losses. Gamma irradiation is recognized as a nonthermal preservation technique, but limited information exists regarding its ...
Maraj Miah, Mohammad Abdulla Al Noman, Md Abdul Alim, Md. Nazmul Hasan Mehedi, Nehal Uddin, Mahmuda Tasnim, Md. Nahidul Islam   +6 more
wiley   +1 more source

Identification of meat spoilage gene biomarkers in Pseudomonas putida using gene profiling [PDF]

, 2015
While current food science research mainly focuses on microbial changes in food products that lead to foodborne illnesses, meat spoilage remains as an unsolved problem for the meat industry.
Aarts, Henk, Cauchi, Michael, Doulgeraki, Agapi I., Iriondo, Maite, Mohareb, Fady R., Nychas, George-John E., van Hoek, Angela   +6 more
core   +1 more source

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

The Regulatory Role of Quorum Sensing-Mediated Amino Acid Metabolism in Biofilm Formation and Motility of Hafnia alvei H4

Foods
The spoilage phenotype of microorganisms is a key mechanism leading to food spoilage, but how their metabolic environment affects the spoilage phenotype remains unclear. This study utilized metabolomics and spoilage phenotype analysis to reveal metabolic
Congyang Yan, Xue Li, Gongliang Zhang, Jingran Bi, Hongshun Hao, Hongman Hou   +5 more
doaj   +1 more source

Complete genome sequence of Alicyclobacillus acidocaldarius type strain (104-IA). [PDF]

, 2010
Alicyclobacillus acidocaldarius (Darland and Brock 1971) is the type species of the larger of the two genera in the bacillal family 'Alicyclobacillaceae'. A.
Brettin, Thomas, Bristow, Jim, Bruce, David, Chain, Patrick, Chang, Yun-Juan, Chen, Amy, Chen, Feng, Cheng, Jan-Fang, Chertkov, Olga, Copeland, Alex, Detter, John C, Eisen, Jonathan A, Glavina Del Rio, Tijana, Goodwin, Lynne, Göker, Markus, Han, Cliff, Hauser, Loren, Hugenholtz, Philip, Ivanova, Natalia, Jeffries, Cynthia D, Klenk, Hans-Peter, Kyrpides, Nikos C, Land, Miriam, Lapidus, Alla, Lucas, Susan, Markowitz, Victor, Mavromatis, Konstantinos, Meincke, Linda, Nolan, Matt, Ovchinnikova, Galina, Palaniappan, Krishna, Pati, Amrita, Pitluck, Sam, Pukall, Rüdiger, Rohde, Manfred, Sikorski, Johannes, Sims, David, Tice, Hope, Wahrenburg, Claudia   +38 more
core   +2 more sources

Valorization of fruit pits from Prunus laurocerasus and Prunus cerasifera as agro‐food byproducts: Bioactive properties and safety assessment for potential food additive applications

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Food additives are widely used to extend the shelf life of foods and maintain their quality. In this study, the potential of Prunus laurocerasus and Prunus cerasifera fruit pits (endocarp and seed) as food additives was investigated in terms of cytotoxicity, antigenotoxicity, antioxidant activity, enzymatic anti‐browning, and urease
Zühal Bayrakçeken Güven, Mehmet Karadayı, Mustafa Abdullah Yilmaz, Osman Tugay, Oguz Cakir   +4 more
wiley   +1 more source

A Control Alternative for the Hidden Enemy in the Wine Cellar

Fermentation, 2019
Brettanomyces bruxellensis has been described as the principal spoilage yeast in the winemaking industry. To avoid its growth, wine is supplemented with SO2, which has been questioned due to its potential harm to health.
Rubén Peña, Renato Chávez, Arturo Rodríguez, María Angélica Ganga   +3 more
doaj   +1 more source