Procedia food science最新文献

{"title":"Predicting the Behaviour of Yersinia Enterocolitica and Listeria Monocytogenes in Italian Style Fresh Sausages under Drying Period","authors":"L. Iannetti ,&nbsp;J. Baranyi ,&nbsp;R. Salini ,&nbsp;A. Sperandii ,&nbsp;G.A. Santarelli ,&nbsp;D. Neri ,&nbsp;V. Di Marzio ,&nbsp;R. Romantini ,&nbsp;G. Migliorati","doi":"10.1016/j.profoo.2016.02.090","DOIUrl":"10.1016/j.profoo.2016.02.090","url":null,"abstract":"<div><p>Italian style fresh sausage is a traditional pork product that is frequently consumed raw, usually after drying. So far, the prediction of the behaviour of microorganisms in varying environments has been carried out through separate growth or death models. The aim of this study is to show how to combine these, in order to describe the kinetics of <em>Yersinia enterocolitica</em> and <em>Listeria monocytogenes</em> in sausage during the drying period.</p><p>During this time, the storage temperature and the pH are fairly constant, while the water activity decreases, being the primary cause of shifting the organisms’ kinetics from growth to inactivation. The water activity takes up values from growth (R_G), uncertainty (R₀) and death (R_D) regions. In the uncertainty region, neither growth nor death is predicted. Among the native flora, lactic acid bacteria may have significant effect on these kinetics.</p><p>Here we show how to generate predictions for such scenarios, from data that are generated in constant environments. Thus the predictions in our dynamic environments are extrapolations and could be problematic if the environmental fluctuation is extreme. Our approach can be used to predict bacterial growth/death kinetics under temporal variation of storage environments, which is vital when assessing the safety of fresh sausage. We envisage similar applications to other RTE meat products, too.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 71-75"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.090","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74515519","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modelling the fate of Listeria Monocytogenes in Beef Meat Stored at Refrigeration Temperatures under Different Packaging Conditions","authors":"Cristina Saraiva ,&nbsp;Maria da Conceição Fontes ,&nbsp;Luis Patarata ,&nbsp;Conceição Martins ,&nbsp;Vasco Cadavez ,&nbsp;Ursula Gonzales-Barron","doi":"10.1016/j.profoo.2016.10.002","DOIUrl":"10.1016/j.profoo.2016.10.002","url":null,"abstract":"<div><p>The objective of this study was to model the fate of <em>L. monocytogenes</em> inoculated in beef at two concentrations (2.5 and 4.0 log CFU/g), packaged under aerobic, vacuum and three modified atmosphere combinations – 70%O₂/20%CO₂/10%N₂, 50%O₂/40%C O₂/10%N₂ and 30%O₂/60%CO₂/10%N₂, and refrigerated at a normal temperature (4°C) and at a mild abuse temperature (9°C). An omnibus model based on the three-parameter Weibull equation proved statistically that <em>L. monocytogenes</em> survives better in vacuum (VP) than in aerobic conditions, although without significant difference in its ability to survive in the temperature range between 4°C and 9°C. Furthermore, regardless of the refrigeration temperature, the presence of CO₂ in package atmosphere exerted a bactericidal effect on <em>L. monocytogenes</em> cells, being approximately 1.5 log of reduction when storage time reached 10 days. Since the pathogen can survive in VP/MAP beef at refrigerated storage, there is a need of maintaining its numbers below 100 CFU/g before packaging by placing efforts on the implementation of control measures during processing.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 177-180"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.10.002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75740630","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of Heavy Metals in Mukunuwenna (Alternanthera Sessilis) Collected from Production and Market Sites in and Around Colombo District, Sri Lanka","authors":"Thilini Kananke ,&nbsp;Jagath Wansapala ,&nbsp;Anil Gunaratne","doi":"10.1016/j.profoo.2016.02.047","DOIUrl":"10.1016/j.profoo.2016.02.047","url":null,"abstract":"<div><p>The present study was conducted to evaluate the levels of trace metals (Ni, Cd, Cr, Pb and Cu) in <em>Mukunuwenna</em> (<em>Alternanthera sessilis</em>) samples randomly collected from the production and market sites located in and around Colombo District, Sri Lanka, using the Atomic Absorption Spectrophotometry. Significant differences in heavy metal concentrations were observed between both the production sites and market sites (P&lt;0.05). Heavy metal accumulations in <em>Mukunuwenna</em> tested were higher at the market sites than at the crop production sites. The average concentrations (mg kg^-1) of heavy metals in <em>Mukunuwenna</em> samples collected from the production sites were estimated as Ni (6.48±6.74), Cd (0.20±0.11), Cr (3.36±2.76), Pb (2.96±2.16) and Cu (11.85±7.51). The mean concentrations (mg kg^-1) of Ni, Cd, Cr, Pb and Cu in <em>Mukunuwenna</em> samples collected from different marketing sites were reported as 7.90±5.98, 0.25±0.18, 4.09±3.36, 3.63±3.65, 13.05±5.15 respectively. The highest contaminated field and market samples were reported from the Kolonnawa area. The samples collected from the market sites were subjected to three processing treatments (raw, cooked and stir-fried) and analyzed for heavy metals, in order to find out the effect of food processing techniques on reducing the heavy metal contaminations of <em>Mukunuwenna</em> samples. The average levels (mg kg^-1) of metals detected in raw, cooked and stir-fried <em>Mukunuwenna</em> samples were as follows: Ni (2.20±1.04, 1.77±0.84, 1.46±1.03), Cd (0.19±0.11, 0.12±0.07, 0.10±0.06), Cr (2.37±1.58, 2.27±1.57, 2.20±1.54), Pb (0.26±0.39, 0.22±0.34, 0.21±0.34) and Cu (9.59±4.48, 8.29±3.35, 7.45±3.72). The results showed no significant differences in heavy metal contents among three processing methods (P&lt;0.05). Therefore, the type of processing method has a minimal effect on reducing the heavy metal contents of <em>Mukunuwenna</em> samples.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 194-198"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.047","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85659722","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Challenges in Food Safety as Part of Food Security: Lessons Learnt on Food Safety in a Globalized World","authors":"Mieke Uyttendaele,&nbsp;Elien De Boeck,&nbsp;Liesbeth Jacxsens","doi":"10.1016/j.profoo.2016.02.003","DOIUrl":"10.1016/j.profoo.2016.02.003","url":null,"abstract":"<div><p>Food safety should accomplish food and nutrition security. A key challenge to scale up food safety globally is to better leverage existing capacity and research working towards evidence-based decisions. At Ghent University since 2009 an annual 3-months international Intensive Training Program on Food Safety, Quality Assurance and Risk Analysis has been organized (<span>www.itpfoodsafety.UGent.be</span><svg><path></path></svg>). The trainees were asked to express their opinion on food safety concerns in their country and to select a case study to work on throughout the course. Main food safety issues had to do with bacterial pathogens, pesticide residues and mycotoxins which were challenged by lack of food safety knowledge and appropriate legislation and enforcement by government. They welcomed education and training on these topics in particular to elaborate on control measures including good hygienic practices, implementation of certified food safety management systems and setting of appropriate criteria. A number of topics are highlighted here in particular as these topics were shown to have a common ground of interest by several participants in several countries and throughout the years. These topics include among others safety of street foods, safe milk and cheese production, and risk assessment to control <em>Salmonella</em> and pathogenic <em>E. coli</em> in meat (and other foods). Although some recurring food safety issues could be identified, other topics are of particular concern in selected countries because of specific cultural appropriate eating habits. The world is changing fast. Problems change and the information stream is very intense. Leaders in food security should be aware about food safety as well, and will have to develop an attitude of continuous learning, critical thinking and be given the right tools(“know how”) to develop local solutions to address the emerging societal and environmental challenges to provide sufficient, safe, healthy, nutritious and sustainable produced food to the world's population.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 16-22"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.003","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72851575","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Predictive Modelling Study for Using High Hydrostatic Pressure, a Food Processing Technology, for Protein Extraction","authors":"Ergin Murat Altuner","doi":"10.1016/j.profoo.2016.02.103","DOIUrl":"10.1016/j.profoo.2016.02.103","url":null,"abstract":"<div><p>The aim of this study is to fit a response model to one response, extracted protein concentration by using high hydrostatic pressure, a food processing technology, as a function of two particular controllable factors of extraction procedure. These factors are “pressure” (applied in MPa) and the “extraction solvent”. Data were taken from a previously published data, where the minimum and maximum values chosen for pressure were 100<!--> <!-->MPa and 300<!--> <!-->MPa with a center point of 200<!--> <!-->MPa. The solvents were PBS, TCA-Acetone and Tris-HCl. Protein concentration values were the mean values of 3 replicates.</p><p>Firstly, a regression statistics were conducted by the data mentioned above to identify coefficients for intercept, pressure and solvents. The coefficients for intercept, pressure and solvents were identified as 34.29753333, 0.008442 and 0.85425 respectively with <em>p-</em>values of 0.03 for pressure and 0.10 for solvents.</p><p>A predictive analysis model was fitted to the protein concentration response by using the predictive analysis model proposed with the analysis conducted.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 121-124"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.103","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88321755","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Combined Effects of Temperature, pH and Water Activity on Predictive Ability of Microbial Kinetic Inactivation Model","authors":"Maria M. Gil ,&nbsp;Fátima A. Miller ,&nbsp;Teresa R.S. Brandão ,&nbsp;Cristina L.M. Silva","doi":"10.1016/j.profoo.2016.02.089","DOIUrl":"10.1016/j.profoo.2016.02.089","url":null,"abstract":"<div><p>It is well known that temperature is the key factor controlling the microbial survival/inactivation. However, the interactive effects of further stressing environmental conditions may influence microbial behaviour. The objective of this work was to include, in the inactivation model, temperature, pH and a_w effects using a black box polynomial model, aiming at accurate prediction. Data of <em>Listeria innocua</em> obtained within the temperature range of 52.5 and 65.0<!--> <!-->°C, pH of 4.5, 6.0 and 7.5, and a_w of 0.95 and 0.99 were used for model assessment. The relations of such parameters with temperature, a_w and pH were assumed to be polynomials.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 67-70"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.089","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88439434","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modeling Penicillium Expansum Growth Response to Thyme Essential oil at Selected Water Activities and pH Values Using Surface Response Methodology","authors":"A. Rosas-Gallo,&nbsp;N. Ramírez-Corona,&nbsp;E. Palou,&nbsp;A. López-Malo","doi":"10.1016/j.profoo.2016.02.095","DOIUrl":"10.1016/j.profoo.2016.02.095","url":null,"abstract":"<div><p>Our objective was to evaluate, using a full factorial design, the effects of selected water activities (0.990, 0.945, or 0.900), pHs (5, 4, or 3), and thyme essential concentration (TEO, 0, 25, 50, or 100ppm) oil on <em>Penicillium expansum</em> lag time (λ) and radial growth rate (μ_m) obtained by modeling mold response using Gompertz equation, and corresponding polynomial quadratic models. Potato-dextrose agar formulated with every studied factor combination was inoculated with 10³ spores/ml, and incubated at 25°C up to 30 days. Mold colony diameter was periodically measured during incubation and adjusted with Gompertz equation to determine λ and μ_m. Decreasing a_w and pH, and increasing TEO concentration decreased μ_m and increased λ. At low a_w and pH, the increase in TEO concentration had a dramatic effect on <em>P. expansum</em> response since 25ppm of TEO inhibited its growth for 30 days at 25°C. Gompertz parameters exhibited that <em>P. expansum</em> was sensitive to the evaluated combined factors, allowing us to construct a secondary predictive growth model. TEO in combination with a_w and pH reduction effectively inhibited <em>P. expansum</em> growth.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 93-96"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.095","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91483929","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Determinants of Organic Food Buying Behavior: Special Reference to Organic Food Purchase Intention of Sri Lankan Customers","authors":"K.D.L.R. Kapuge","doi":"10.1016/j.profoo.2016.02.060","DOIUrl":"10.1016/j.profoo.2016.02.060","url":null,"abstract":"<div><p>Sri Lankans are experiencingmany non-communicable diseases and health problems for decades since they were away from traditional food habits and traditional agriculture prevailed in ancient Sri Lanka which was based on organic constituent.Value of organic foodis perceived differentlyand many customers demonstrate slow buying behaviour and stay back from real purchasing decisions. Among different determinants whichaffect on purchasing intention of organic food, This paper aims to examine the impact of health consciousness, environment concern, reference group influence and awareness on purchase intention of organic food. Data gathered through a survey questionnaire from 400 individuals fromWestern Province of Sri Lanka. A Multiple Linear Regression Model was used to assess the degrees of impact from each individual determinant on purchase intention. The research findings demonstratedthat awareness and health consciousness were the two key determinants and demonstrated asignificant positive impact with purchase intention of organic food. Yet, environment concern and reference group influence have no significant impact on organic food purchase intention of Sri Lankan customers. Extending organic food consumption is a sound and sustainable solution for the environmental and health problems prevails in Sri Lanka at present. Stimulating Purchase intention would employ as one of the strategies to persuade consumption and increase the demand for theorganic foods. Policy makers need to draw special attention on improving awareness levels and promote thespecific health benefits of organic food in order to stimulate real purchasing decision. Research findings underscore the existing body of knowledge about determinants of purchase intention of organic food.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 303-308"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.060","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80671036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Applying Ecological Engineering for Sustainable and Resilient Rice Production Systems","authors":"Finbarr G. Horgan ,&nbsp;Angelee Fame Ramal ,&nbsp;Carmencita C. Bernal ,&nbsp;James M. Villegas ,&nbsp;Alexander M. Stuart ,&nbsp;Maria L.P. Almazan","doi":"10.1016/j.profoo.2016.02.002","DOIUrl":"10.1016/j.profoo.2016.02.002","url":null,"abstract":"<div><p>Global changes will affect rice ecosystems at local levels. Although issues of climate change have received most attention, other global changes will have more immediate impacts on crop productivity and health. These changes include the phenomenal advances in modern industrial output, especially in China and India, in mechanization, in communications technology and advertizing, in transportation networks and connectivity, as well as demographic shifts toward urban centers. Driven by policies around food security, market impacts on crop production, and trade regulations, these changes will define crop production systems into the future, impacting rice biodiversity and ecosystem function and giving rise to new pest and disease scenarios. This paper presents a framework for a holistic approach to ‘rice ecosystem health’ aimed at securing food production while protecting farmer, consumer and ecosystem health. Recent advances in environmentally friendly agriculture, including ecological engineering, are central to the sustainability and resilience of rice ecosystems; but require support from policy to ensure their best effects. This paper introduces some recent advances in the methods of ecological engineering based on research conducted in the Philippines.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 7-15"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83168702","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quality Performance, Proximate Composition and Sensory Evaluation of Developed Flavoured Instant Popcorn","authors":"R.A.A. Ranathunga ,&nbsp;G.T.N. Gunasekara ,&nbsp;D.C.M.S.I. Wijewardana","doi":"10.1016/j.profoo.2016.02.034","DOIUrl":"10.1016/j.profoo.2016.02.034","url":null,"abstract":"<div><p>Popcorn is a world famous snack food with significant commercial demand. Its market has been continuously growing in Sri Lanka. At the same time, different variety of instant popcorn products should be tested for sensory attributes, proximate composition and quality performance. The flavoured instant products were developed by adding 15%, 25% and 35% butter and butter oil as separately and 0.5<!--> <!-->g, 1.0<!--> <!-->g and 1.5<!--> <!-->g salt respectively for 20<!--> <!-->g of raw popcorn grains. 35% butter incorporated popcorn had significantly higher median score for appearance, taste and overall acceptability. There was no any effect of level of salt added. Proximate composition was determined for raw seed, raw popped flakes and flavoured popped flakes. Butter flavoured popped corn flakes were showed higher level for crude fat content and mineral content while lowest content for carbohydrate 16.71%, 2.4% and 64.2% respectively. Kernels were popped using a microwave oven and visually sorted into three different polymorphisms depending on whether the appendages were expanded unilaterally, bilaterally, or multilaterally. The expansion volume before sorting was comparatively lower and it was 10-11cm3/g. When popped, 37.37%, 14.02%, and 33.57% of kernels were expanded unilaterally, bilaterally, and multilaterally, respectively, while 14.2% of kernels remained unpopped. Expansion volumes in respect to flake weight were shown significant differences for unilaterally, bilaterally, and multilaterally expanded polymorphisms of 9.34, 8.86 and 12.29cm3/g, respectively.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 143-146"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.034","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88169299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}