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Effects of Food Processing, Storage, and Cooking on Nutrients in Plant-Based Foods
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
Postharvest storage and handling of cereal grains: Proper postharvest storage and handling of cereal crops are essential to preserve the integrity, quality, and safety of the grains during long-term storage. Proper cereal grain storage is essential to prevent spoilage and to preserve their nutritional content, particularly vitamins and polyphenols.
The safety and quality of food
Published in Geoffrey P. Webb, Nutrition, 2019
Once again this is most often associated with milk but is also applied to other foods like fruit juice. Traditionally, milk was sterilised by heating it to temperatures of 105°C–110°C for 20–40 mins. Such severe heat treatment causes marked chemical changes in the milk that impairs its flavour, appearance, smell and nutrient content. The ultra-high temperature UHT method relies upon the principle that the rate of chemical reactions only doubles with a 10°C rise in temperature whereas the rate of bacterial killing increases about tenfold. Thus full sterilisation can be achieved by holding the milk at 135°C for 2 s with relatively little chemical change in the milk. Two seconds at 135°C has approximately the same bacterial killing effect as 33 min at 105°C but results in chemical changes equivalent to only 16 s at this lower temperature. After UHT treatment the milk is placed aseptically into sterile containers and will keep for up to 6 months. Chemical deterioration rather than microbial spoilage limits the duration of storage of UHT products.
Pseudomonas
Published in Dongyou Liu, Handbook of Foodborne Diseases, 2018
Rajasekharan Sharika, Krishnaswamy Balamurugan
Microbial spoilage of food is a major concern throughout the world. It poses a major challenge for economic development as it hinders the progress of the agriculture sector, food industries (especially export), and tourism. Food spoilage can be caused at any time during the handling, from harvest to prior and subsequent food preparation, unhygienic processing, and use of contaminated water during processing of food, packaging, and during storage. The consumption of contaminated food can lead to severe foodborne diseases. The major symptoms of foodborne diseases can range from mild (gastroenteritis) to life threatening (renal failure, neuronal damage, etc.). Foodborne pathogens mainly affect children, pregnant women, and immunocompromised individuals by taking advantage of their weak immune system.1
Optimisation of umbu juice spray drying, and physicochemical, microbiological and sensory evaluation of atomised powder
Published in Journal of Microencapsulation, 2020
Michelle M. B. de Souza, Andrelina M. P. Santos, Attilio Converti, Maria Inês S. Maciel
Consequently the lowest value of this variable (0.12) was obtained at the highest temperatures (170 and 190° C), using 0.36 and 0.60 L/h feed flow rates almost independently of the 10-DE maltodextrin concentration (14–26%), while the highest value (0.23) was obtained at the lowest temperature (90 °C) at 0.60 L/h feed flow rate of and 20% 10-DE maltodextrin concentration. Despite these variations, aw of all powders was below the maximum threshold value considered acceptable for food products (0.60), demonstrating that all conditions adopted in this work were viable to obtain stable, microbiologically-safe products, whose spoilage, if any, may be due only to chemical reactions (Leong et al.2011; Quek et al.2007). Low water activity values like these were reported for atomised powders of juices of umbu (Silva et al.2014), blackberry (Fazaeli et al.2012), passion fruit (Pedro et al.2010) and watermelon (Papadakis et al.2006).
Probiotics of Diverse Origin and Their Therapeutic Applications: A Review
Published in Journal of the American College of Nutrition, 2020
Monika Yadav, Pratyoosh Shukla
LAB also helps in the protection of food products from the attack of pathogenic bacteria during the storing period and prevents them from spoilage. Lactobacillus rhamnosus GG probiotic analyzed, it produces antimicrobial agents and protect the food from Salmonella spp. and Listeria monocytogenes attack on freshly cut apples or other raw foods. LAB also helps in the phagocytosis of pathogens by the consumption of probiotic microorganisms, i.e., Lactobacillus johnsonii and Bifidobacterium lactis, which modulates the immune response by changing the permeability of intestine and production of metabolites (62).
Comparison of pharmaceutical quality of eight generic ganciclovir injections in China and Cymevene
Published in Journal of Chemotherapy, 2018
In addition, the water content in six generics failed to meet the standards to be under 3%. One of the most critical factors in maintaining the quality of lyophilized powders throughout their expected shelf life is well controlled and monitored residual moisture of products. Deterioration of medicines like higher degradation, microorganism growth, polymorph changes, spoilage and poor powder flow properties always resulted from improper levels of moisture in products. Especially for the freeze-dried products, more moisture may cause changes in reconstitution property and the loss of physical structure.