Tuija Pirttijärvi Contaminant Aerobic Sporeforming Bacteria in the Manufacturing Processes of Food Packaging Board and Food
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منابع مشابه
Effect of vacuum packaging and edible coating containing black pepper seeds and turmeric extracts on shelf life extension of chicken breast fillets
Poultry meat is a susceptible product for growth of spoilage and pathogenic microorganisms. The shelf life extension of raw poultry meat is a challenge in food industry. In this research, the combined effect of dipping in a carboxymethyl cellulose (CMC) solution containing black pepper seed (Piper Nigrum) extract (BPE) and turmeric (Curcuma Longa L.) extract (TE) (2% ...
متن کاملBacteria in food packaging paper and board.
The bacteria of food packaging paper and board were studied. Most of the aerobic strains were spore-formers; members of the genus Bacillus with B. cereus group (B. cereus, B. mycoides, B. thuringiensis), B. polymyxa group (B. polymyxa, B. circulans, B. macerans, B. pabuli), B. brevis and B. licheniformis predominated. The main source of spore-forming bacteria in paper and board was the broke (r...
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The present work was carried out to study the effect of vacuum packaging and pomegranate peel extract (PE) treatments on the quality of pacific white shrimp (Peneous vannamei) during refrigerated storage. Changes in pH, thiobarbituric acid (TBA), total volatile base nitrogen (TVB-N), trimethylamine (TMA), aerobic plate counts, psychrophilic, lactic acid bacteria and enterobacteriaceae counts, m...
متن کاملEffects of modified atmosphere packaging on some quality attributes of a ready-to-eat salmon sushi
Sushi, a very popular food worldwide became a popular ready-to-eat food selling in supermarkets, but it exhibit distinct features, which are associated with microbiological hazards. Therefore, MAP technology, known to reduce aerobic bacteria in fishery products, was used to improve quality of ready-to-eat salmon sushi in this study. Salmon sushi were packaged with air (control), 50%N2 /50%CO2 (...
متن کاملEffects of modified atmosphere packaging on some quality attributes of a ready-to-eat salmon sushi
Sushi, a very popular food worldwide became a popular ready-to-eat food selling in supermarkets, but it exhibit distinct features, which are associated with microbiological hazards. Therefore, MAP technology, known to reduce aerobic bacteria in fishery products, was used to improve quality of ready-to-eat salmon sushi in this study. Salmon sushi were packaged with air (control), 50%N2 /50%CO2 (...
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تاریخ انتشار 2000