Towards Microbial Food Safety of Sprouts: Photodynamic Decontamination of Seeds

Microbial Decontamination of Spices Using Cold Plasma

Most of spices are produced using traditional systems. In unsanitary conditions, spices can contain large numbers of pathogenic microbes such as bacteria, molds and yeasts. Some microorganisms are known as human pathogens, which need disinfection mechanisms that minimize their potential harms to active substances in spices. Use of contaminated spices in foods can significantly decrease the shel...

Microbial food safety risk assessment

Note Microbial Quality of Chlorine Soaked Mung Bean Seeds and Sprouts

The e#ect of +/h, -**ppm calcium hypochlorite soaking on microbial quality of mung seeds and sprouts was investigated. The extended chlorine soaking did not completely eliminate the microflora of the seeds but significantly reduced microbial proliferation rates during storage. Generally, microbial counts of the chlorine-soaked seeds were significantly lower than that of the control. Total plate...

Glucosinolate profiling of seeds and sprouts of B. oleracea varieties used for food

Consumption of plants of the species Brassica oleracea is related to a decreased incidence of certain cancer forms in humans, and this has been linked to the presence of glucosinolates in those vegetables. After ripe seeds, sprouts of some brassicaceous plants contain the highest concentration of these compounds and are therefore a good source of glucosinolates for chemoprotection. In the prese...

Microbial bioinformatics for food safety and production

In the production of fermented foods, microbes play an important role. Optimization of fermentation processes or starter culture production traditionally was a trial-and-error approach inspired by expert knowledge of the fermentation process. Current developments in high-throughput 'omics' technologies allow developing more rational approaches to improve fermentation processes both from the foo...