Currently, the food industry, including the meat industry, is paying close attention to the use of natural additives as preservatives. From ancient times, the plants are used to treat various diseases, to produce perf...Currently, the food industry, including the meat industry, is paying close attention to the use of natural additives as preservatives. From ancient times, the plants are used to treat various diseases, to produce perfumes and as ingredients to improve the taste in food. This paper presents a bibliographic and experimental study of the antioxidant and microbial properties of basil, thyme and tarragon. International scientific papers on the use of these plants in the food industry, including the meat industry, are targeted. The role of basil, thyme and tarragon in the manufacture of functional and stable products in storage is mentioned. Percentage decrease in <i>Salmonella Abony</i> growth under the influence of basil constituted 84.4%, thyme 61.6% and tarragon 76.8% after 48 hours of action and respectively 97.2%, 90.2% and 95.3% after 72 hours of action. The interdependence between the percentage reduction of S. Abony infestation and the concentration of basil, mushrooms and tarragon was respectively: basil (R<sup>2</sup> = 0.7725 … 0.7916), thyme (R<sup>2</sup> = 0.7733 … 0.7768), tarragon (R<sup>2</sup> = 0.7689 … 0.8137).展开更多
<b><span style="font-family:Verdana;">Introduction: </span></b><span style="font-family:Verdana;">Increasing the shelf life of foods without the addition of </span&...<b><span style="font-family:Verdana;">Introduction: </span></b><span style="font-family:Verdana;">Increasing the shelf life of foods without the addition of </span><span style="font-family:""><span style="font-family:Verdana;">synthetic additives is a demand from both producers and consumers. Spore-forming bacteria are a problem in the food industry. To reduce their impact, it is necessary to use complex technologies, as well as ingredients with antibacterial or antibiotic properties. </span><span style="font-family:Verdana;">The aim of this study was</span><span style="font-family:Verdana;"> to develop initial symbiotic combinations between lactic acid bacteria and berries to control food quality. The relevant ability of lactic acid bacteria in the presence of berry additives to inhibit the growth of Bacillus strains that degrade bakery products and dairy products </span><span style="font-family:Verdana;">was</span><span style="font-family:Verdana;"> investigated. The antibacterial effect of berries on the growth of </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:""><span style="font-family:Verdana;">Bacillus </span><span style="font-family:Verdana;">mesentericus</span></span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;"> was studied. </span><b><span style="font-family:Verdana;">Methods:</span></b><span style="font-family:Verdana;"> In this study was used inhibition zone test, also called Kirby-Bauer Test. The growth</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">rate of bacteria was based on the measurement of the optical density at</span><span style="font-family:""> </span><span style="font-family:Verdana;">600 nm (OD600). The method of Thompson </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">et al</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;">. has been used to research the development of ropiness disease in wheat bread samples. </span><b><span style="font-family:Verdana;">Results:</span></b><span style="font-family:Verdana;"> The diameter of the </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Bacillus pumilus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> growth inhibition zones under the berries action was as follows: aronia </span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">18.0 ± 0.6 mm;raspberry </span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">16.0 ± 0.4 mm;strawberry </span><span style="font-family:Verdana;">-</span><span style="font-family:""><span style="font-family:Verdana;">15.0 ± 0.5 mm. Lactic bacteria in the presence of berry additives showed a growth rate, measured by optical density (OD) at 600 from 0.073 to 0.651 (for </span><span style="font-family:Verdana;">aronia</span><span style="font-family:Verdana;">) from 0.071 to 0.609 (for raspberries), from 0.073 to 0.597 compared to the increase in environments without added fruit, which amounted to </span></span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">0.050 to 0.410. In the yogurt with added fruit, a synergism was formed with </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:""><span style="font-family:Verdana;">Streptococcus </span><span style="font-family:Verdana;">thermophilus</span></span></i><span style="font-family:""><span style="font-family:Verdana;">, </span><i><span style="font-family:Verdana;">Lactobacillus </span><span style="font-family:Verdana;">delbrueckii</span> <span style="font-family:Verdana;">subsp</span></i><span style="font-family:Verdana;">. </span><i><span style="font-family:Verdana;">Bulgaricus</span></i><span style="font-family:Verdana;">, </span><i><span style="font-family:Verdana;">Lactococcus </span><span style="font-family:Verdana;">lactis</span> <span style="font-family:Verdana;">subsp</span><span style="font-family:Verdana;"> Lactis biovar </span><span style="font-family:Verdana;">diacetilactis</span></i></span><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;">. The influence of fat-soluble extracts of sea buckthorn, rose-hip, and hawthorn fruits on the development of ropiness disease when storing wheat bread was investigated. The general Pearson coefficient (microbial count and pH) for all fruit yogurt samples is 0.95066. </span><b><span style="font-family:Verdana;">Conclusion:</span></b><span style="font-family:Verdana;"> The combined use of lactic acid bacteria and berries (</span><span style="font-family:Verdana;">aronia</span><span style="font-family:Verdana;">, raspberry </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> strawberry) had a synergistic effect on the risk posed by </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Bacillus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;"> bacteria. 1% of fat-soluble extract from the vegetable matter reduced the risk of ropiness disease in wheat bread. This is due to the cumulative effect of the </span><span style="font-family:Verdana;">berries</span><span style="font-family:Verdana;"> chemical composition (antioxidants, organic acids, etc.), increased acidity, lowered pH, and water activity of the food environment, below the development values of </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Bacillus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">.展开更多
The purpose of this study was to first evaluate the antimicrobial effects of powder and extracts of berries (rose-hip, aronia, sea buckthorn and hawthorn) on the development of antibiotic-resistant <i><span s...The purpose of this study was to first evaluate the antimicrobial effects of powder and extracts of berries (rose-hip, aronia, sea buckthorn and hawthorn) on the development of antibiotic-resistant <i><span style="font-family:Verdana;">L</span></i><span style="font-family:Verdana;">. </span><i><span style="font-family:Verdana;">monocitogenes</span></i><span style="font-family:Verdana;">. </span><i><span style="font-family:Verdana;">Listeria</span></i> <i><span style="font-family:Verdana;">monocytogenes</span></i><span style="font-family:Verdana;"> is considered one of the most important pathogens responsible for food-borne infection. Antimicrobial properties were evaluated using the standard Kirby-Bauer disk diffusion method. Bacterial inactivation networks were determined and compared, as well as the possibility of using powders and extracts of berries to control the risk of </span><i><span style="font-family:Verdana;">Listeria</span></i> <i><span style="font-family:Verdana;">monocytogees</span></i><span style="font-family:Verdana;"> infestation in the milk and dairy industry as well as in the meat industry. The effect of pH (4.78 - 4.43) and water activity (0.90 - 0.80) on the relationship between optical density (OD) at 600 nm and the plate count (CFU ml<sup>-</sup></span><span style="font-family:Verdana;"><sup>1</sup></span><span style="font-family:Verdana;">) was investigated for </span><i><span style="font-family:Verdana;">Listeria</span></i> <i><span style="font-family:Verdana;">monocytogenes</span></i><span style="font-family:Verdana;">. It was determined Minimum Inhibitory Concentration (MIC), Minimum Bactericidal Concentration (MBC) </span><span style="font-family:Verdana;">of berries for</span><span style="font-family:;" "=""> </span><i><span style="font-family:Verdana;">L. monocytogenes</span></i><span style="font-family:Verdana;">. </span><span style="font-family:Verdana;">The most relevant bacteriostatic and bactericidal </span><span style="font-family:;" "=""><span style="font-family:Verdana;">effect on </span><i><span style="font-family:Verdana;">L. monocytogenes</span></i><span style="font-family:Verdana;"> in the tested berries demonstrated sea buckthorn and rosehip.</span></span>展开更多
<i>Fusarium sp.</i> and mycotoxins of these species pose a major risk to consumer health, agriculture and the food industry. This paper is a worldwide bibliographic study on impact of <i>Fusarium<...<i>Fusarium sp.</i> and mycotoxins of these species pose a major risk to consumer health, agriculture and the food industry. This paper is a worldwide bibliographic study on impact of <i>Fusarium</i> and mycotoxins on the food chain. The factors influencing the development of fungi <i>Fusarium sp.</i>, the formation of mycotoxins and their microbiological risk on the food chain must be considered as a whole. For cereals and oilseeds before and after harvest, fungal infections and mycotoxin contamination present serious problems worldwide. This paper is an overview of the factors that include the microbiological risk and impact of <i>Fusarium</i> in the food chain mentioned in national and international studies. The methods and results obtained in this direction internationally are mentioned, such as: infrared spectroscopy, Raman spectrometry and hyperspectral imaging. Also, in review are presented solutions to reduce this impact on the food chain.展开更多
文摘Currently, the food industry, including the meat industry, is paying close attention to the use of natural additives as preservatives. From ancient times, the plants are used to treat various diseases, to produce perfumes and as ingredients to improve the taste in food. This paper presents a bibliographic and experimental study of the antioxidant and microbial properties of basil, thyme and tarragon. International scientific papers on the use of these plants in the food industry, including the meat industry, are targeted. The role of basil, thyme and tarragon in the manufacture of functional and stable products in storage is mentioned. Percentage decrease in <i>Salmonella Abony</i> growth under the influence of basil constituted 84.4%, thyme 61.6% and tarragon 76.8% after 48 hours of action and respectively 97.2%, 90.2% and 95.3% after 72 hours of action. The interdependence between the percentage reduction of S. Abony infestation and the concentration of basil, mushrooms and tarragon was respectively: basil (R<sup>2</sup> = 0.7725 … 0.7916), thyme (R<sup>2</sup> = 0.7733 … 0.7768), tarragon (R<sup>2</sup> = 0.7689 … 0.8137).
文摘<b><span style="font-family:Verdana;">Introduction: </span></b><span style="font-family:Verdana;">Increasing the shelf life of foods without the addition of </span><span style="font-family:""><span style="font-family:Verdana;">synthetic additives is a demand from both producers and consumers. Spore-forming bacteria are a problem in the food industry. To reduce their impact, it is necessary to use complex technologies, as well as ingredients with antibacterial or antibiotic properties. </span><span style="font-family:Verdana;">The aim of this study was</span><span style="font-family:Verdana;"> to develop initial symbiotic combinations between lactic acid bacteria and berries to control food quality. The relevant ability of lactic acid bacteria in the presence of berry additives to inhibit the growth of Bacillus strains that degrade bakery products and dairy products </span><span style="font-family:Verdana;">was</span><span style="font-family:Verdana;"> investigated. The antibacterial effect of berries on the growth of </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:""><span style="font-family:Verdana;">Bacillus </span><span style="font-family:Verdana;">mesentericus</span></span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;"> was studied. </span><b><span style="font-family:Verdana;">Methods:</span></b><span style="font-family:Verdana;"> In this study was used inhibition zone test, also called Kirby-Bauer Test. The growth</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">rate of bacteria was based on the measurement of the optical density at</span><span style="font-family:""> </span><span style="font-family:Verdana;">600 nm (OD600). The method of Thompson </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">et al</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;">. has been used to research the development of ropiness disease in wheat bread samples. </span><b><span style="font-family:Verdana;">Results:</span></b><span style="font-family:Verdana;"> The diameter of the </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Bacillus pumilus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> growth inhibition zones under the berries action was as follows: aronia </span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">18.0 ± 0.6 mm;raspberry </span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">16.0 ± 0.4 mm;strawberry </span><span style="font-family:Verdana;">-</span><span style="font-family:""><span style="font-family:Verdana;">15.0 ± 0.5 mm. Lactic bacteria in the presence of berry additives showed a growth rate, measured by optical density (OD) at 600 from 0.073 to 0.651 (for </span><span style="font-family:Verdana;">aronia</span><span style="font-family:Verdana;">) from 0.071 to 0.609 (for raspberries), from 0.073 to 0.597 compared to the increase in environments without added fruit, which amounted to </span></span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">0.050 to 0.410. In the yogurt with added fruit, a synergism was formed with </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:""><span style="font-family:Verdana;">Streptococcus </span><span style="font-family:Verdana;">thermophilus</span></span></i><span style="font-family:""><span style="font-family:Verdana;">, </span><i><span style="font-family:Verdana;">Lactobacillus </span><span style="font-family:Verdana;">delbrueckii</span> <span style="font-family:Verdana;">subsp</span></i><span style="font-family:Verdana;">. </span><i><span style="font-family:Verdana;">Bulgaricus</span></i><span style="font-family:Verdana;">, </span><i><span style="font-family:Verdana;">Lactococcus </span><span style="font-family:Verdana;">lactis</span> <span style="font-family:Verdana;">subsp</span><span style="font-family:Verdana;"> Lactis biovar </span><span style="font-family:Verdana;">diacetilactis</span></i></span><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;">. The influence of fat-soluble extracts of sea buckthorn, rose-hip, and hawthorn fruits on the development of ropiness disease when storing wheat bread was investigated. The general Pearson coefficient (microbial count and pH) for all fruit yogurt samples is 0.95066. </span><b><span style="font-family:Verdana;">Conclusion:</span></b><span style="font-family:Verdana;"> The combined use of lactic acid bacteria and berries (</span><span style="font-family:Verdana;">aronia</span><span style="font-family:Verdana;">, raspberry </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> strawberry) had a synergistic effect on the risk posed by </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Bacillus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;"> bacteria. 1% of fat-soluble extract from the vegetable matter reduced the risk of ropiness disease in wheat bread. This is due to the cumulative effect of the </span><span style="font-family:Verdana;">berries</span><span style="font-family:Verdana;"> chemical composition (antioxidants, organic acids, etc.), increased acidity, lowered pH, and water activity of the food environment, below the development values of </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Bacillus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">.
文摘The purpose of this study was to first evaluate the antimicrobial effects of powder and extracts of berries (rose-hip, aronia, sea buckthorn and hawthorn) on the development of antibiotic-resistant <i><span style="font-family:Verdana;">L</span></i><span style="font-family:Verdana;">. </span><i><span style="font-family:Verdana;">monocitogenes</span></i><span style="font-family:Verdana;">. </span><i><span style="font-family:Verdana;">Listeria</span></i> <i><span style="font-family:Verdana;">monocytogenes</span></i><span style="font-family:Verdana;"> is considered one of the most important pathogens responsible for food-borne infection. Antimicrobial properties were evaluated using the standard Kirby-Bauer disk diffusion method. Bacterial inactivation networks were determined and compared, as well as the possibility of using powders and extracts of berries to control the risk of </span><i><span style="font-family:Verdana;">Listeria</span></i> <i><span style="font-family:Verdana;">monocytogees</span></i><span style="font-family:Verdana;"> infestation in the milk and dairy industry as well as in the meat industry. The effect of pH (4.78 - 4.43) and water activity (0.90 - 0.80) on the relationship between optical density (OD) at 600 nm and the plate count (CFU ml<sup>-</sup></span><span style="font-family:Verdana;"><sup>1</sup></span><span style="font-family:Verdana;">) was investigated for </span><i><span style="font-family:Verdana;">Listeria</span></i> <i><span style="font-family:Verdana;">monocytogenes</span></i><span style="font-family:Verdana;">. It was determined Minimum Inhibitory Concentration (MIC), Minimum Bactericidal Concentration (MBC) </span><span style="font-family:Verdana;">of berries for</span><span style="font-family:;" "=""> </span><i><span style="font-family:Verdana;">L. monocytogenes</span></i><span style="font-family:Verdana;">. </span><span style="font-family:Verdana;">The most relevant bacteriostatic and bactericidal </span><span style="font-family:;" "=""><span style="font-family:Verdana;">effect on </span><i><span style="font-family:Verdana;">L. monocytogenes</span></i><span style="font-family:Verdana;"> in the tested berries demonstrated sea buckthorn and rosehip.</span></span>
文摘<i>Fusarium sp.</i> and mycotoxins of these species pose a major risk to consumer health, agriculture and the food industry. This paper is a worldwide bibliographic study on impact of <i>Fusarium</i> and mycotoxins on the food chain. The factors influencing the development of fungi <i>Fusarium sp.</i>, the formation of mycotoxins and their microbiological risk on the food chain must be considered as a whole. For cereals and oilseeds before and after harvest, fungal infections and mycotoxin contamination present serious problems worldwide. This paper is an overview of the factors that include the microbiological risk and impact of <i>Fusarium</i> in the food chain mentioned in national and international studies. The methods and results obtained in this direction internationally are mentioned, such as: infrared spectroscopy, Raman spectrometry and hyperspectral imaging. Also, in review are presented solutions to reduce this impact on the food chain.
