Journal of Food Quality and Hazards Conrol最新文献_第3页

Increased Health Impact of Aflatoxins Due to Climate Change: Prospective Risk Management Strategies 气候变化导致黄曲霉毒素对健康的影响增加:前瞻性风险管理策略

Journal of Food Quality and Hazards Conrol Pub Date : 2018-06-01 DOI: 10.29252/JFQHC.5.2.1

E. Dimitrieska-Stojkovikj

引用次数: 2

In Vitro Antimicrobial Activities of Various Essential Oils Against Pathogenic and Spoilage Microorganisms 不同精油对病原菌和腐败菌的体外抑菌活性研究

Journal of Food Quality and Hazards Conrol Pub Date : 2018-06-01 DOI: 10.29252/JFQHC.5.2.3

M. Carvalho, H. Albano, P. Teixeira

{"title":"In Vitro Antimicrobial Activities of Various Essential Oils Against Pathogenic and Spoilage Microorganisms","authors":"M. Carvalho, H. Albano, P. Teixeira","doi":"10.29252/JFQHC.5.2.3","DOIUrl":"https://doi.org/10.29252/JFQHC.5.2.3","url":null,"abstract":"Background: Plant-derived Essential Oils (EOs) have shown remarkable antimicrobial activity against spoilage and pathogenic microorganisms isolated from food products. The objective of the current study was to determine in vitro antimicrobial effects of selected EOs against these microorganisms. Methods: Antimicrobial activity of EOs against food-borne and spoilage microorganisms was screened by disk diffusion assay; then, the Minimum Inhibitory Concentration (MIC) and Minimal Bactericidal Concentration (MBC) were determined. Statistical analysis was done using SPSS 23.0 software for Windows. Results: Oregano and thyme EOs showed the highest antimicrobial activity and the lowest MICs, while anise, fennel, garlic, and ginger showed a lower activity with significant differences ( p <0.05). It was demonstrated that Salmonella Typhimurium, Escherichia coli , Proteus mirabilis , and Yersinia enterocolitica were the most sensitive bacteria to all the EOs tested ( p <0.05). Among Gram-positive bacteria, Listeria innocua was demonstrated to be the most sensitive to most of the EOs ( p <0.05). Furthermore, Staphylococcus aureus and Listeria monocytogenes were shown to be more sensitive than Enterococcus spp. ( p <0.05). Yeasts were significantly ( p <0.05) more sensitive than bacteria and were inhibited by most of the EOs. Conclusion: The use of the analyzed EOs may be interesting to food processors because of their antimicrobial properties. However, it is necessary to test their use in food products and gauge their sensory implications.","PeriodicalId":320191,"journal":{"name":"Journal of Food Quality and Hazards Conrol","volume":"23 6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132500855","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 14

Quality Assessment of Wheat Bread Baked in Bahir Dar City, Ethiopia 埃塞俄比亚巴希尔达尔市烘烤小麦面包的质量评价

Journal of Food Quality and Hazards Conrol Pub Date : 2018-06-01 DOI: 10.29252/JFQHC.5.2.8

M. Eshetu, M. Atlabachew, Atakilt Abebe

{"title":"Quality Assessment of Wheat Bread Baked in Bahir Dar City, Ethiopia","authors":"M. Eshetu, M. Atlabachew, Atakilt Abebe","doi":"10.29252/JFQHC.5.2.8","DOIUrl":"https://doi.org/10.29252/JFQHC.5.2.8","url":null,"abstract":"Background: So far, there is paucity of information about quality of breads available in Ethiopian bakeries. The aim of this study was to assess the proximate composition and some selected nutrient composition of wheat breads baked in Bahir Dar City, Ethiopia. Methods: Totally, 54 fresh loaves of wheat bread were randomly taken from 18 bakeries (three from each one) in Bahir Dar City, Ethiopia. Then, the proximate composition and mineral contents of the samples were determined. Results: The results of the analysis revealed that the proximate compositions were ranged from 12.16 to 28.38%, 0.77 to 2.33%, 0.41 to 1.87%, 0.13 to 1.36%, 8.01 to 14.34%, and 54.83 to 76.99% for moisture, total ash, crude fat, dietary fiber, crude protein, and carbohydrate, respectively. In addition, the level of calcium, iron, and zinc were ranged from 11.1 to 22.0, 1.2 to 12.5, and 0.7 to 2.1 mg/100 g, respectively. Conclusion: Some wheat bread sampled from Bahir Dar City did not meet the bread quality standards parameters. So, it is necessary to design supervision mechanisms to enforce the local bakeries to select the suitable ingredients and produce bread with the required composition. © 2018, Shahid Sadoughi University of Medical Sciences. This is an open access article under the Creative Commons Attribution 4.0 International License.","PeriodicalId":320191,"journal":{"name":"Journal of Food Quality and Hazards Conrol","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127574524","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Antibacterial and Antioxidant Potential of Essential Oils of Five Spices 五种香料精油的抗菌和抗氧化潜力

Journal of Food Quality and Hazards Conrol Pub Date : 2018-06-01 DOI: 10.29252/JFQHC.5.2.6

S. Purkait, A. Bhattacharya, A. Bag, R. Chattopadhyay

{"title":"Antibacterial and Antioxidant Potential of Essential Oils of Five Spices","authors":"S. Purkait, A. Bhattacharya, A. Bag, R. Chattopadhyay","doi":"10.29252/JFQHC.5.2.6","DOIUrl":"https://doi.org/10.29252/JFQHC.5.2.6","url":null,"abstract":"Background: Essential Oils (EOs) of spices may serve as a potential source of antibacterial and antioxidant agents due to the presence of a diverse group of phytochemicals. In the present investigation, an attempt has been made to seek EOs from five commonly used spices that have both strong antibacterial and antioxidant potential to shed some light on these important aspects. Methods: In vitro antibacterial efficacy of black cumin, black pepper, cinnamon, clove, and nutmeg EOs were evaluated against some food-borne bacteria using agar well diffusion, microbroth dilution, and time-kill assay methods. Antioxidant potential was evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, β-carotene linoleic acid bleaching and Fe 2+ ion chelating methods. Chemical characterization of EO components was performed by Gas Chromatography-Mass Spectrometry (GC-MS). Statistical analysis of data was performed using SPSS software, version 18.0. Results: Black pepper, cinnamon, and clove EOs had significantly (p<0.05) higher antibacterial properties comparing to the black cumin oil and nutmeg EOs. Clove and cinnamon EOs showed the highest and lowest antioxidant potential, respectively. GC-MS analysis revealed that eugenol, cinnamaldehyde, and β-caryophyllene were the main constituents of clove, cinnamon, and black pepper oils, respectively. Conclusion: The results provide evidence that EOs of clove, black pepper, and cinnamon may serve as effective natural preservatives in the food industry. Further studies are needed for their plausible applications in the food industry. © 2018, Shahid Sadoughi University of Medical Sciences. This is an open access article under the Creative Commons Attribution 4.0 International License.","PeriodicalId":320191,"journal":{"name":"Journal of Food Quality and Hazards Conrol","volume":"54 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121092954","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 11