Search results

1 – 10 of 846
To view the access options for this content please click here
Article
Publication date: 7 September 2015

Claire Verraes, Mieke Uyttendaele, Antoine Clinquart, Georges Daube, Marianne Sindic, Dirk Berkvens and Lieve Herman

In recent years consumers in Belgium have shown a great interest for foods from the short supply chain. The difference with the conventional chain is that in the short…

Abstract

Purpose

In recent years consumers in Belgium have shown a great interest for foods from the short supply chain. The difference with the conventional chain is that in the short supply chain the primary products are locally processed and sold directly by the producer to the consumer. The short supply chain has different microbiological quality and safety aspects in comparison with the conventional chain. The purpose of this paper is to evaluate these aspects.

Design/methodology/approach

The methodology consists of analyzing the available scientific literature and results of microbiological analyses on foods from the short supply chain.

Findings

The main findings were that Listeria monocytogenes was frequently detected (15 percent) in sampled raw dairy products whereas Salmonella was not isolated in 1,023 samples. Human pathogenic vero (cyto) toxin-producing Escherichia coli and Campylobacter spp. are potential hazards, in particular for products that are not thermally treated. Data with regard to E. coli counts showed a greater variability in products from the short supply chain compared to the conventional chain.

Research limitations/implications

The paper discusses strengths and weaknesses with impact on microbial quality and safety in operation of food safety management in the short supply chain vs the conventional chain.

Originality/value

This is the first paper that assesses the risks from the short supply chain vs the conventional chain and that makes recommendations for operators in the short supply chain.

Details

British Food Journal, vol. 117 no. 9
Type: Research Article
ISSN: 0007-070X

Keywords

To view the access options for this content please click here
Article
Publication date: 8 February 2016

Samuel Ayofemi Adeyeye, Olusola Bandele Oyewole, Adewale Olusegun Obadina, A M Omemu, O E Adeniran and Hakeem A Oyedele

This study aims to assess the quality and microbial safety of traditional smoked spotted tilapia fish from Lagos State and, by doing so, determine the quality and…

Abstract

Purpose

This study aims to assess the quality and microbial safety of traditional smoked spotted tilapia fish from Lagos State and, by doing so, determine the quality and microbial safety level of traditional smoked spotted tilapia fish, their distribution, effects and possible public health implications of the quality/rancidity indices and microorganisms on the consumers.

Design/methodology/approach

Fresh spotted tilapia fish (100 samples) were collected from 20 different fishing/processing centres and divided into two batches. One batch was smoked with local drum kiln at processing centres, and the second batch was smoked with convective smoking kiln as control in the laboratory. Each batch was assessed for moisture content, protein content, fat content, crude fibre content, ash content, pH, thiobarbituric acid (TBA), total volatile base- nitrogen (TVB-N), trimethylamine (TMA), peroxide value (PV) and free fatty acid (FFA) values. Microbiological analyses were also conducted. Each batch was assessed for total viable count (TVC), fungal count, Listeria monocytogenes count, Staphylococcus aureus count, Salmonella paratyphi count and presence or absence of Escherichia coli.

Findings

The results of the proximate composition, quality indices and microbiological analyses revealed that there was significant variations (p < 0.05) between smoked fish with different smoking methods. The mean pH, TBA, TVB-N, TMA, PV and FFA values of fresh and smoked spotted tilapia fish samples were within the range recommended by United States Food and Drug Administration. The mean TVC of fresh spotted tilapia fish samples was 6.3 × 106-8.8 × 108 cfu/g and TVC of samples of smoked spotted tilapia fish and the control were 2.0 × 104-6.4 × 104 cfu/g and 1.0 × 103-8.6 × 103 cfu/g, respectively. The mean L. monocytogenes count of fresh spotted tilapia fish samples was 1.3 × 102-2.4 × 102 cfu/g and that of samples of smoked spotted tilapia fish ranged from 1.6 × 101 to 23.1 × 101 cfu/g while samples of smoked spotted tilapia fish using convective smoking kiln showed no count for L. monocytogenes. The mean S. aureus count of fresh spotted tilapia fish samples ranged from 4.7 × 103 to 8.0 × 103 cfu/g and that of samples of smoked spotted tilapia fish ranged from 5.1 × 102 to 88.6 × 102 cfu/g and 1.1 × 102 to 3.8 × 102 cfu/g. The mean fat content (FC) count of samples of smoked spotted tilapia fish ranged from 1.1 × 101 to 6.0 × 101 cfu/g. S. paratyphi and E. coli were not detected in all smoked spotted tilapia fish samples. The study, however, concluded that the traditional drum smoked spotted tilapia fish could expose consumers to high microbial risk because of the presence of L. monocytogenes.

Research limitations/implications

The fresh fish used in this study were obtained from coastal villages in Lagos State, and there were limitations in getting the samples in time to the processing centres and in preserving the fresh fish because of poor or non-availability of power (electricity).

Practical implications

The paper includes implications for the development of a cost-effective smoked fish, to ensure food safety, enhanced health and improve the preservation and post-harvest losses of fresh fish.

Social implications

The paper helps in developing an effective smoked method that will produce good-quality smoked fish, reduce the incidence of food poison and enhance the health of consumers.

Originality/value

This research is of value to the traditional fish smokers and consumers. Smoked fish has been implicated as a source of microbial infection in Nigeria and West African sub-region in recent times and the need for good manufacturing practices cannot be overemphasized.

Details

Nutrition & Food Science, vol. 46 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

To view the access options for this content please click here
Article
Publication date: 10 December 2019

Mariana Crivelari Da Cunha, Patrícia da Silva Machado, Ana Beatriz Silva Araújo, Elisângela Elena Nunes Carvalho and Eduardo Valério de Barros Vilas Boas

The potential of the Cerrado fruit could be explored by development of new products, such as jellies that can be used to add value to the fruit, as well as to preserve…

Abstract

Purpose

The potential of the Cerrado fruit could be explored by development of new products, such as jellies that can be used to add value to the fruit, as well as to preserve this biome. This paper aims to evaluate the effect of processing, the glass packaging type and storage time on the quality of jelly, prepared from reconstituted murici pulp, over 12 months of storage.

Design/methodology/approach

The authors used a completely randomized design (CRD) in factorial 2 × 5, with two types of glass packaging (transparent and amber) and five storage periods (0, 3, 6, 9 and 12 months), with four replications and the experimental parcel consisting of 80 g of jelly (two bottles of 40 g). The quality of jelly was monitored through 12 months using physicochemical (proximal composition, color, soluble solids, titratable acidity and pH), microbiological (coliforms at 35 °C and 45 °C, filamentous fungi and Salmonella sp) and sensory analyses (sensory acceptance and purchase intent).

Findings

The pulp processing effectively affected the physicochemical and nutritional composition (proximal composition, soluble solids and color). It was found that only the storage time significantly influenced (p < 0.05) jelly quality, considering the variables analyzed, except the soluble solids, ash, dietary fiber and sensory texture attributes. However, the glass packaging factor (transparent and amber) did not result in significant changes in those variables. Moreover, the pulp processing allows a seasonal fruit with a short harvest period and short post-harvest life to be available to consumers as a new product throughout the year.

Originality/value

Based on the present study, the native Cerrado fruit such as murici [Byrsonima crassifolia (L.) Rich] is appreciated for its pleasant peculiarities such as color, aroma and taste; however, it is underutilized as food for lack of information and studies. Although the fruit does not have widespread use as food, it is necessary to make the population aware about its importance, not only as a source of nutrients, but also for its functional and sensory potential. Therefore, the production of murici jelly can increase consumption of the fruit, besides being a way to add value and extend the shelf life and sensory acceptance of the product prepared.

Details

Nutrition & Food Science , vol. 50 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

To view the access options for this content please click here
Article
Publication date: 3 June 2019

Luiza Helena da Silva Martins, João Moreira Neto, Paulo Weslem Portal Gomes, Ana Vânia Carvalho, Antônio Manoel da Cruz Rodrigues and Alessandra Santos Lopes

The purpose of this paper is to use Amazon River shrimp meal and cassava flour as the raw materials for the production of an extruded product. Both these raw materials are…

Abstract

Purpose

The purpose of this paper is to use Amazon River shrimp meal and cassava flour as the raw materials for the production of an extruded product. Both these raw materials are highly consumed foods in the northern region of Brazil, but are not processed industrially, only being used for local consumption and there is little in the literature concerning their use.

Design/methodology/approach

The study was carried out using a full 23 factorial central composite rotational experimental design with three independent variables, which were shrimp meal; feed moisture content and temperature, with four replicates at the central point and six axial points. The dependent variables were: expansion index (EI), bulk density (BD) and specific length (SL). The principal component analysis (PCA) was applied for the sensory analysis.

Findings

Almost all the parameters studied had a significant influence (p<0.10) on the responses analysed. The product was well accepted by 78.11 per cent of the volunteers. Increases in the shrimp meal and feed moisture contents strongly influenced the physical analyses (EI, BD and SL) of the extruded product. In the application of the PCA for the sensory analysis, the influence of the variables aroma, appearance and purchase intention corresponded to PC1, and that of the variables flavour, texture, global acceptance and colour to PC2.

Social implications

The development of a product based on animal protein which is more available than common snacks, as a way of reducing the negative environmental impact caused by the disposal of Macrobrachium amazonicum, which is considered as accompanying fauna to artisan fishery.

Originality/value

The originality of this paper lies in the quest for the development and/or application of technologies that allow for the use of raw materials from the Amazon as a way of aggregating value to the existing wealth of this region.

Details

British Food Journal, vol. 121 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

To view the access options for this content please click here
Article
Publication date: 6 February 2017

Karina Scatolino Mesquita, Vanessa Rios de Souza, Jéssica Ferreira Rodrigues, Camila Carvalho Menezes, Soraia Vilela Borges, João de Deus Souza Carneiro and Ana Carla Marques Pinheiro

People are increasingly concerned about food and health and seek for functional and sugar-free products. However, there are technological challenges when adding functional…

Abstract

Purpose

People are increasingly concerned about food and health and seek for functional and sugar-free products. However, there are technological challenges when adding functional components and substituting sugar in foods. Thus, the purpose of this paper is to evaluate the influence of packaging and storage time on the sensory profile of functional diet guava preserve added with prebiotics, supporting the development of functional and sugar-free products and contributing to the product variety in the market.

Design/methodology/approach

A two-factor full factorial design was conducted in triplications that evaluated transparent and opaque packaging vs storage time (six months). The products were stored in packages with different light permeability (transparent and opaque). Quantitative descriptive analysis (QDA) and acceptance tests were performed.

Findings

The packaging material did not affect the sensory changes of functional diet guava preserve during the six months of storage. QDA test showed that from three months of storage the original characteristics of the product were lost and a slight decrease in overall acceptance was observed after four and six months. However, during the six months the products had good acceptance; consequently, it was not possible to establish their rejection before this period.

Research limitations/implications

More detailed studies regarding a longer storage period, including the physical and chemical measurements must be done to clarify other points about the influence of packaging and storage time on the sensory profile of functional diet guava preserve added with prebiotics. Therefore, researchers are encouraged to test the proposed propositions further.

Practical implications

The development of a functional and sugar-free preserve is a good alternative to provide a product that meets the actual consumer desires and adds value to the product. However, there are technological challenges when adding functional components and substituting sugar in foods. Thus, this study provides important information for the development of sugar-free and functional products, and to prolong their shelf life.

Originality/value

There are few studies with respect to the sensory aspects during the storage of functional preserves. Thus, this work will aid future studies, supporting the development of functional and sugar-free products and contributing to the product variety in the market.

Details

British Food Journal, vol. 119 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

To view the access options for this content please click here
Article
Publication date: 27 November 2018

Mohammad Yousefi, Maryam Farshidi, Mahmood Alizadeh Sani, Laleh Payahoo and Ali Ehsani

This paper aims to evaluate the microbial quality of some traditional cheese samples (sheep, cow and koopeh cheeses) consumed in northwest of Iran, and to detect…

Abstract

Purpose

This paper aims to evaluate the microbial quality of some traditional cheese samples (sheep, cow and koopeh cheeses) consumed in northwest of Iran, and to detect Shiga-like-toxin-producing Escherichia coli (STEC) and methicillin-resistant Staphylococcus aureus (MRSA) in cheese samples by polymerase chain reaction (PCR) method.

Design/methodology/approach

Almost half of the project was based on counting the population of Staphylococcus aureus, total coliforms, Escherichia coli, and total aerobic mesophilic bacteria, also the other section was related to the isolation and the detection of the STEC and MRSA in cheese samples. The findings were compared with standard maximum and threshold values.

Findings

The results revealed that 36.99, 30.14 and 100% of cheeses exceeded the standard threshold value of E. coli (102), total coliforms (104) and S. aureus (102). However, total coliforms, in any of the cheese samples examined, did not reach the maximum value and only 24.66% of samples exceeded the maximum value of E. coli. Also, no significant difference (p > 0.05) in counts of each bacterial group examined in sheep, cow and koopeh cheeses was observed. The colony PCR method demonstrated the existence of 19 MRSA and 2 STEC isolates.

Originality/value

This research showed a general overview of the bacterial quality of cheeses in northwest of Iran.

Details

Nutrition & Food Science, vol. 49 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

To view the access options for this content please click here
Article
Publication date: 14 September 2015

Rashed Noor and Farahnaaz Feroz

The purpose of this paper is to portray a general situation on the microbiological spoilage aspects of agriculture and focus on the necessary management schemes of…

Abstract

Purpose

The purpose of this paper is to portray a general situation on the microbiological spoilage aspects of agriculture and focus on the necessary management schemes of microbiological contamination aiming to deliver information on the public health safety.

Design/methodology/approach

A substantial number of local studies on nutritional policies have been performed earlier; however, the microbiological quality control of the agricultural products is still scarce. This review analyzes the microbiological aspects of local agricultural products together with the study findings relevant to food safety as published both globally and locally.

Findings

Ongoing awareness on the microbiological quality in accordance to the recommended microbiological limit of different fresh produces would deliver a practical outcome in the safe crop management. Information on microorganisms contaminating agricultural products is expected to ensure public health safety especially within the developing countries along with Bangladesh.

Originality/value

The improvements in agriculture status in Bangladesh, particularly in microbiological quality perspective, have been relatively slow, principally due to lack of knowledge on the health risks within the mass population caused by microorganisms harbored through the agricultural products. The novelty of the current review, thus, underlies the necessity of microbiological quality management of the agricultural products, projection on the specific microorganisms contaminating the agricultural products and possible disease outbreaks caused by the consumption of these contaminated products.

To view the access options for this content please click here
Article
Publication date: 24 October 2008

Enver Baris Bingol, Hilal Colak, Hamparsun Hampikyan and Karlo Muratoglu

This study was performed to determine the microbial quality of stuffed mussels and to discuss the microbiological quality criteria of ready‐to‐eat (RTE) foods defined in…

Abstract

Purpose

This study was performed to determine the microbial quality of stuffed mussels and to discuss the microbiological quality criteria of ready‐to‐eat (RTE) foods defined in the Turkish Food Codex (TFC).

Design/methodology/approach

Stuffed mussel (Midye Dolma), which can be classified as RTE foods, made from mussel and rice, cooked separately then put together in the shell, is commonly consumed in Turkey. This special food might be an important source of microorganisms especially pathogen bacteria because of preparation and serving process. During the period of March‐October 2006, a total of 168 stuffed mussel samples were collected randomly from restaurants, buffets and street sellers located in Istanbul and analysed some microbiological parameters.

Findings

Coliforms were detected in 130 (77.38 per cent), Escherichia coli in 37 (22.02 per cent), Staphylococcus aureus in 40 (23.80 per cent), Bacillus cereus in 65 (38.69 per cent), yeast and moulds in 147 (87.50 per cent) and sulphite‐reducing anaerob bacteria in 61 (36.30 per cent) stuffed mussel samples, respectively. Total aerobic bacteria count (TAB) was between 1.0 × 102 and 3.2 × 107 CFU/g. No Salmonella spp. was detected in analysed samples.

Originality/value

This is the first comprehensive study to provide information on the microbiological quality of stuffed mussels sold in Istanbul, Turkey. This information is important in the determination of measures that can be taken to control the safety of these cooked or prepared foods.

Details

British Food Journal, vol. 110 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

To view the access options for this content please click here
Article
Publication date: 5 August 2019

Suzana Rodrigues Resende, Kamilla Soares Silva, André Luiz Borges Machado, Daiane Sousa Peres, Nayana Ribeiro Soares, Lismaíra Gonçalves Caixeta Garcia, Letícia Fleury Viana and Priscila Alonso dos Santos

The purpose of this study is to evaluate the yield, physico-chemical and microbiological parameters during the shelf life of the Minas Frescal cheese hand-manufactured by…

Abstract

Purpose

The purpose of this study is to evaluate the yield, physico-chemical and microbiological parameters during the shelf life of the Minas Frescal cheese hand-manufactured by family farms.

Design/methodology/approach

In the milk, analyses of total bacterial counts, somatic cell counts and centesimal composition were performed. The milk coagulation was analyzed, with different curd times (40, 80 and 120 min), with respect to the proximate composition, pH, titratable acidity, yield and microbiological counts. The means were compared using the Tukey test with a significance level of 5 per cent. The most probable number of microorganisms were also determined in water.

Findings

The results for milk quality were within the requirements established in Normative Instruction 62, except for total dry extract. It was found that curd time did not influence the protein and fat in dry matter contents; however, the ash content in cheese of 40 min of curd time (2.8 g/100g) is significantly higher (p = 0.02) than the values found for the other curd times. The same behavior was observed for moisture content (p = 0.04). The parameters determining the cheese quality were outside the standards for human consumption, but this result is directly related to the water conditions, which were outside of potability levels. To meet the requirements established in the legislation, dairy products must follow strict standards of quality hygiene, both the raw material (water, milk) and their employees who act directly in the process.

Originality/value

For the preparation of the Minas Frescal cheese, it takes several steps, from obtaining the milk to the product ready to be consumed, so the importance of doing this monitoring and evaluating its quality.

Details

Nutrition & Food Science , vol. 50 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

To view the access options for this content please click here
Article
Publication date: 13 June 2009

G.F. Asensi, E.M.F. dos Reis, E.M. Del Aguila, D. dos P. Rodrigues, J.T. Silva and V.M.F. Paschoalin

This paper seeks to optimize a multiplex PCR in order to detect the incidence of Salmonella and Escherichia coli (E. coli) in chicken carcasses, eliminating a pre‐culture…

Abstract

Purpose

This paper seeks to optimize a multiplex PCR in order to detect the incidence of Salmonella and Escherichia coli (E. coli) in chicken carcasses, eliminating a pre‐culture enrichment step and the pathogen isolation.

Design/methodology/approach

A total of 30 chicken rinse carcasses were analysed by standard microbiological methods, and the isolates were identified by biochemical and serological tests. The results were compared with those obtained by a multiplex PCR using validated primers targeting for invA and lamB genes of Salmonella and E. coli, respectively.

Findings

Microbiological analysis showed the prevalence of Salmonella in 14 out of 30 chicken carcasses. The same rinse samples were also analysed by multiplex PCR, which allowed the simultaneous detection of both bacteria directly from the chicken rinse water microbial community.

Originality/value

The optimized mPCR detected enterobacteria directly from the rinse samples, a complex matrix food, in one workday. There was 100 per cent agreement of the conventional microbiological analysis with those results obtained by multiplex PCR.

Details

British Food Journal, vol. 111 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

1 – 10 of 846