The growth of Saccharomyces rouxii and Saccharomyces mellis, which are two of the main spoilage organisms of dates, can be inhibited by various treatments. The most effective treatment found in this study that did not affect flavor consisted of a predip of the dates in 2% potassium sorbate solution followed by injection of methyl bromide into the sealed package.

The formulation of shelf-stable intermediate-moisture products is a critical food safety issue. Therefore, knowing the precise boundary for the growth-no-growth interface of Staphylococcus aureus is necessary for food safety risk assessment. This study was designed to examine the effects of various humectants and to produce growth boundary models as tools for risk assessment. The molecular mobi...

Background: Food borne pathogens are of the main concerns of food producers and consumers and Escherichia coli and Staphylococcus aureus create a lot of problems worldwide. The aim of this study was to evaluate antibacterial effects of monolaurin, sorbic acid and potassium sorbate on S. aureus and E. coli at different pH values and NaCl concentrations. Methods: Micro-well dilution assay was use...

The resistance of Listeria monocytogenes, Salmonella spp. and Escherichia coli 0157:H7 to high pressure processing (HPP) in an acidic whey protein beverage (pH 3.8) was evaluated. Five strains of each pathogen were grown to stationary phase at 35°C following two 24-hour transfers. Cells were harvested by centrifugation (2450 rpm, 25°C, 15 min), washed and re-suspended in 0.85% (w/v) sodium chlo...

Background: Food borne pathogens are of the main concerns of food producers and consumers and Escherichia coli and Staphylococcus aureus create a lot of problems worldwide. The aim of this study was to evaluate antibacterial effects of monolaurin, sorbic acid and potassium sorbate on S. aureus and E. coli at different pH values and NaCl concentrations. Methods: Micro-well dilution assay was us...

Cheese and yogurt are two kinds of nutritious dairy products that are used worldwide. The major preservatives in dairy products are sodium benzoate, potassium sorbate, and natamycin. The maximum permitted levels for these additives in cheese and yogurt are established according to Iranian national standards. In this study, we developed a method to detect these preservatives in dairy products by...

 Background: Essential oils of medicinal plants such as chamomile are very complex natural mixtures which can contain compounds at quite different concentrations and some of their components have antioxidant and antimicrobial activities in foodstuff. Objective: The antioxidant and antimicrobial effects of chamomile essential oil in cake preparation were evaluated during 75 days of storag...

Background and Aim: Yeasts are common contaminants in the cheese industry, which frequently arise from raw milk, surrounding environment, equipment, resulting economic losses addition to health hazards. This study aimed compare antifungal effect of chitosan nano-chitosan as natural preservatives with a commonly used chemical preservative (potassium sorbate) against Rhodotorula mucilaginosa Cand...