food spoilage - dstrategies of prevention and new trends for preservation
DESCRIPTION
advanced microbiology course - istanbul aydin university turkeyTRANSCRIPT
Food spoilageFood spoilage
Strategies of prevention and new trends for preservation
Microflora affecting food shelf-life
GIOACCHINO dell'AQUILA – MODERN MICROBIOLOGY COURSEFOOD ENGINEERING MASTER DEGREE – ISTANBUL AYDIN UNIVERSITY, TURKEY
Precautions and measures adopted in production, processing, storage and distribution in order to obtain a safe, stable and tasty product suitable for
human consumption
Inactivate microrganismsProcessing managementWell tested preservation procedures
Prevent multiplicationRapid handling and movementAppropriate storage and distribution
Avoid contaminationAccettable sanitary practicesGood manifacturing practices
Pathogens - Food SafetyPathogens - Food Safety hygiene, contamination, cooking
Foodborne diseases
Probiotics – Food TechnologyProbiotics – Food TechnologyImprovement of nourishing quality
Production of selfpreserving products
Spoilage - Food QualitySpoilage - Food Quality shelf-life is affected
loss of money unnourishing product
customer dissatisfaction
Why keeping food from Why keeping food from
spoilage?spoilage?
Deterioration leads to food wasting
Contaminated food could be poisoning
Money save keeping food from spoilage
Unspoiled food retains also nourishing quality
Ensuring availability of food
Where are microrganisms?Where are microrganisms?
- Soil and water - Plants and plant products
- Air and dust - Animal hides
- Gastro intestinal tract of animals and humans - Food handlers
- Utensils and processing equipment
How does spoilage How does spoilage
manifest?manifest?
Visible growth – moulds produce large pigmented colonies (visible bacterial and yeast colonies are less common) Gas production (flat-sour spoilage vs swelling)Slime Diffusable pigment and enzymes produce softening and rotting (proteolysis) Off-odours Off-flavours
Microrganisms in foodMicrorganisms in food
BACTERIABACTERIA
PathogensPathogens
SpoilageSpoilage
ProbioticProbiotic
FUNGIFUNGI
YeastsYeasts
MoldsMolds
Manifacturing Manifacturing
intendedintended
VIRUSES
PARASITESPARASITES – Micro and macrorganism
BacteriaBacteriaGram +ve
Micrococcus; Brocothrix (non-spore formers)
Bacillus; Clostridium (spore formers)
Lactobacillus; Streptococcus, Leuconostoc (Lactic Acid Bacteria)
Gram -vePseudomonas, Enterobacteria (Salmonella, Escherichia, Erwinia)
YeastsYeasts Candida, Saccharomyces, Zygosaccharomyces
MouldsMoulds Aspergillus, Zygomycetes, Penicillium
Factors affecting spoilage Factors affecting spoilage
microfloramicrofloraInitial concentration
Food texture, nutrient composition
Acidity
Time temperature ratio
Redox potential
Water activity
There are a wide range of metabolites produced during microbial spoilage including:
• Alcohols • Sulphur compounds • Ketones • Hydrocarbons • Fluorescent pigments • Organic acids • Esters • Carbonyls • Diamines
Food categoriesFood categories
Different food categories present several inhibition characteristics
Cereals and bakeryDairy products
VegetablesFruit and Juices
Fresh meat / Processed meatFresh fish / Processed fish
Prevention of spoilagePrevention of spoilage
Managing temperature
Managing water activity
Managing oxygen presence
Managing food formulation
Accurate choice of processing technology
Antimicrobial compounds
Managing temperatureManaging temperature
Inadequate processing results in spoilage by thermoduric and mesophillic spore forming bacteria
Heat processing - Thermodurics: Clostridium, Bacillus, spores Pasteurisation - Thermodurics: Streptococcus, Lactobacillus,
spores Chilled Storage - Psychrotrophs: Pseudomonas,
Enterobacteriaceae, LAB, Micrococcus, Flavobacterium Most yeasts: Candida, Rhodotolura, Torulopsis
Most moulds Frozen Storage - None grow, but Gram-positives and spores
survive
Managing water activityManaging water activity
Dried Food - Aw 0.6 Osmophilic yeasts and moulds Saccharomyces, Aspergillus
Intermediate Moisture Food - Aw <0.85Osmophilic yeasts and moulds, Staphylococcus
Salt - Osmophiles, Micrococcus, Staphylococcus
Sugar - Osmophiles
Managing oxygen presenceManaging oxygen presence
Vacuum packing – Anaerobes, MicroaerophilesClostridium, Enterobacteraceae, LAB,
Streptococcus, Bacillus;Some yeasts
Carbon dioxide - Lactobacillus
Managing food compositionManaging food composition
Preservatives such as benzoate, sorbate, nitrites/nitrates, sulphure dioxide, chlorine, alcohol
as far as they are effectivedo not avoid the growth of yeasts
(e.g. Zygosaccharomyces bailii, Z. bysporus), Pseudomonas fragi
Saccharomyces cerevisiae, species of Escherichia coli and
Lactobacillus acidophilus
TRIAS MANSILLA, R; (2008). Lactic acid bacteria as bioprotective agents against
food borne pathogens and spoilage microrganisms in fresh fruit and vegetables
Choice of processing Choice of processing
technologytechnologyThermal processing
Water activity reduction Osmotic pressure
Addition of preservativesAnaerobiosis
RadiationControlled atmosphere
Asepsis Hurdles technique
High-pressureHigh-pressureLeuconostoc mesenteroides has been evaluated in mango juice
processed at 250 - 550 Mpa with an hold time 0 - 60 min at 20 – 25 °C.
It is one of the most resistant spoilage bacteria;
its complete destruction was achieved by a 5 min treatment at 400 MPa.
For pathogenic Escherichia coli A 6-log reduction was observed at 400 MPa when treated for 10 min
(at 500 and 550 MPa there were no survivors after the 1 min).
Results showed that these processes were satisfactory because no further growth was observed during the entire storage time.
HIREMATH, ND; RAMASWAMY, HS; (2011). High-pressure destruction kinetics
of spoilage and pathogenic microorganisms in mango juice
Pulsed Electric FieldPulsed Electric Field
Researchers at ARS/USDA (Agriculture Research Service / United States Department of Agriculture)
Demonstrated that
PEF treatment on salad dressings and apple juiceIs effective on Lactobacillus plantarium.
If additioned with mild heat treatment the shelf-life and sensory characteristics of food are retained for 470 days at room temperature
McGINNIS, L; (2006). Non thermal processing is heating up. ARS, United States
Department of Agriculture
RAYBAUDI-MASSILIA, RM; MOSQUEDA-MELGAR, J; SOLIVA-FORTUNY, R;
MARTIN-BELLOSO, O; (2009). Control of Pathogenic and Spoilage Microorganisms in
Fresh-cut Fruits and Fruit Juices by Traditional and Alternative Natural Antimicrobials
Log of CFU/g of standard plate count (SPC) values recorded on minced meat samples after 58°C/6 and 24 hs of essential oil addition
NUNES BARBOSA, L, et al.;
(2009). Essential Oils Against
Foodborne Pathogens and
Spoilage Bacteria in Minced Meat
Log of CFU/g for psychrotrophic microorganism values recorded on minced meat samples after 58°C/24 h of essential oil addition.
NUNES BARBOSA, L, et al.;
(2009). Essential Oils Against
Foodborne Pathogens and
Spoilage Bacteria in Minced
Meat
MUNDO, MA; PADILLA-ZAKOUR, OI; WOROBO, RW; (2004). Growth inhibition of
foodborne pathogens and food spoilage organisms by select raw honeys
Edible films made from spinach or apple enriched with EOs (carvacrol, citral,
cynnamaldehyde)
Are effective against
E. coli, Salmonella, Listeria
The efficacy is enhanced by the
“antimicrobial vapor-phase”
MCHUGH, TH; WEN-XIAN DU,
FRIEDMAN, M; (2008). For
tomorrow's salads: plants extracts to
conquer microbes.
Researchers measure the widht of the clear agar zone around the enriched EOs films (top) as a value of the repellent action of antimicrobial.
(Escherichia coli O157:H7)
What would be the strategy to ensure What would be the strategy to ensure
both aboth a
trustfull, stable and palatable food trustfull, stable and palatable food
able to supply the market needs?able to supply the market needs?
ReferencesPARFITT, J; BARTHEL, MACNAUGHTON, S; (2010). Food waste within food
supply-chain: quantification and potential change to 2050.
SINGLETON, I; New Castle University (2011). Ozone reduces fungal spoilage of
fruit and vegetables.
NUNES BARBOSA, L, et al.; (2009). Essential Oils Against Foodborne Pathogens
and Spoilage Bacteria in Minced Meat
SHERMAN, P; BILLING, J; (1999). Darwinian gastronomy: Why we use spices
ELLIN DOYL E, M; (2007). Microbial food spoilage. Losses and control strategies
ELGAYYAR, M, et al; (2001). Antinmicrobical activity of essential oils against
selected pathogenic and saprophitic microorganisms.
KISKO', G; ROLLER, S; (2005). Carvacrol and p-cymene inactivate Escherichia
coli O157:H7 in apple juice.
MUNDO, MA; PADILLA-ZAKOUR, OI; WOROBO, RW; (2004). Growth inhibition
of foodborne pathogens and food spoilage organisms by select raw honeys
MCHUGH, TH; WEN-XIAN DU, FRIEDMAN, M; (2008). For tomorrow's salads:
plants extracts to conquer microbes.
HIREMATH, ND; RAMASWAMY, HS; (2011). High-pressure destruction kinetics
of spoilage and pathogenic microorganisms in mango juice
RAYBAUDI-MASSILIA, RM; MOSQUEDA-MELGAR, J; SOLIVA-FORTUNY, R;
MARTIN-BELLOSO, O; (2009). Control of Pathogenic and Spoilage
Microorganisms in Fresh-cut Fruits and Fruit Juices by Traditional and Alternative
Natural Antimicrobials
Web referencesInteractive Agricultural Ecological Atlas of Russia and Neighboring Countries. Economic Plants and their Diseases, Pests and Weeds (2008).
Agriculture Research Service, United States Department of AgricultureCenters for Dieseases Control and PreventionSociety for General MicrobiologyAmerican Council for Consumers interestsFood Technology IntelligenceFresh PlazaEurekAlert!ScirusSciencedirectSpringer
Thank you for your attention!Thank you for your attention!