This study determined the antimicrobial activities of acetic acid, citric acid and lactic acid against four Shigella species: S sonnei, S flexneri, S boydii and S dysenteriae Minimal inhibitory concentrations of acetic acid and citric acid against Shigella were 200 and 300 ppm, respectively But S sonnei was 400 ppm Lactic acid (05%) in tryptic soya broth inhibited the growth of all Shigella species Citric acid weakly inhibited the growth of S flexneri, but it strongly inhibited the growth of S dysenteriae, resulting in a 5-log reduction Acetic acid exhibited the weakest antimicrobial activity among the tested organic acids but produced the highest ratios of injured cells When artificially inoculated lettuce was dipped in 1% organic acid solutions, the growth of S flexneri, S dysenteriae and S boydii were reduced by 2 logs And the growth was further reduced by lactic acid as the dipping time increased The antimicrobial activities of organic acids against Shigella species differed Acetic acid exhibited the greatest antimicrobial activity in the paper disk diffusion experiment, but lactic acid was the most effective antimicrobial agent against Shigella species artificially inoculated on lettuce

Practical Applications
Shigellosis induced by Shigella species results in at least 600,000 deaths worldwide each year And in the USA, it is a major bacteria involved in food poisoning, reported in 10,000–20,000 patients In the present study, organic acids were used as basic materials for controlling Shigella species, and there are potential for organic acids, which are natural antimicrobials, to be used in the development of eco-friendly reduction technology on Shigella species

Antimicrobial Activities of Acetic Acid, Citric Acid and Lactic Acid against Shigella Species

Background; Bakery products such as cakes are widely consumed all over the world; so, their enrichment with nutrients is an effective way to prompt the people health. This goal can be achieved using the powder of dried fruit and vegetable in cake formulation. Scope and approach; In this paper, the effects of dried fruits and vegetable powder (apple, quince, orange, various berries, grape pomace, mango, peach, melon, carrot, pumpkin and mushroom) on the batter rheology, physicochemical properties, organoleptic aspects and microbial attributes of the cakes were reviewed. It was determined that these kinds of powder raised the fibers content and nutritional values of the cakes (antioxidants, vitamins and minerals). The high water absorption capacity of the fiber affects batter rheology, the texture, volume, density and microbial attributes of the cake. Key finding and conclusion; In conclusion, powder of fruit and vegetable exhibited benefits of attracting the consumers by improving appearance, texture, nutritional values, sensorial properties and shelf life of the cake.

Effect of dried fruits and vegetables powder on cakes quality: A review

Over the past few years, food safety has become and continues to be the number one public concern. Considerable progress to strengthen food safety systems has been achieved in many countries, highlighting the opportunities to reduce and prevent food-borne disease. However, unacceptable rates of food-borne illness still remain and new hazards continue to enter the food supply chain. Contaminations in food and agricultural products may occur in every stage of the food supply chain, from the field to the table, that is production, harvesting, processing, storage and distribution, calling for proper decontamination and insuring food safety at each of these stages using an effective antimicrobial agent. Several commercial products are available for this purpose, however, most of available products are seriously hindered by a number of work and environmental safety limitations calling for the development of a new product which is both safe for environment and workers. In this accord, the use of acidic electrolyzed water (AEW), a new concept developed in Japan, which is now gaining popularity in other countries has been introduced. The principle behind its sterilizing effect is still explored, but it has shown to have strong and significant bactericidal and virucidal and moderate fungicidal properties. Some studies have been carried out in Japan, China, Korea, Canada, Europe and the USA on its pre- and post-harvest application in the field of food processing. This review provides an overview of microbiological safety of food and agricultural produces, points out the burdens of food borne diseases; highlights the drawbacks of currently employed sanitizers and introduces electrolyzed water as a novel non-thermal food sanitizer with potential of application in agriculture and food industry.

	 

	Key words: Microbiological food safety, electrolyzed water, agriculture produce.

https://www.academicjournals.org/article/article1380735232_Issa-Izacharia et al.pdf

A review of microbiological safety of fruits and vegetables and the introduction of electrolyzed water as an alternative to sodium hypochlorite solution

Microbiological analysis of common preservatives used in food items and demonstration of their in vitro anti-bacterial activity

생멸치를 첨가한 김치는 부산, 경남 지역을 중심으로 많이 섭취하는 특색있는 김치로서 김치에 멸치가루와 생멸치를 각각 첨가하여 4℃에서 4주간 저장하면서 김치의 물리화학적 및 관능적 특성에 미치는 영향에 대해 살펴보았다. 절임 배추의 염 농도는 10% 소금물에서 10시간 절임이 관능적으로 가장 적절하였다. 김치의 숙성에 따른 pH와 산도의 변화는 생멸치 첨가군에서 가장 완만하였다. 제조한 김치의 염도는 세군 모두 2% 미만이었으며, 총 비타민 C 함량은 생멸치 첨가군이 다른 군들에 비해 다소 높게 나타났다. 환원당 함량은 숙성 말기에 생멸치 첨가군이 다른 군들 보다 더 낮게 나타났는데, 이것은 젖산균수가 생멸치 김치에서 더 많은 것과 관련이 있는 것으로 사료된다. 칼슘과 인의 함량은 생멸치와 멸치가루 첨가군이 대조군에 비해 높았다. 숙성이 진행됨에 따라 김치의 색상은 chlorophyll이 pheophytin으로 전환되어 녹갈색화하는 경향을 보였으며 chlorophyll의 흡광도는 대조군에 비해 생멸치 첨가군에서 높게 나타났는데 이것은 산의 증가가 생멸치 첨가군에서 낮은 가장 완만한 것과 관련이 있는 것으로 사료된다. 관능검사 결과 생멸치 첨가군은 숙성 초기에, 멸치가루 첨가군은 숙성 말기에 높은 관능검사 정수를 얻었다.

멸치를 첨가한 김치의 물리화학적 및 관능적 특성

The inhibitory effect of the food processing agent on growth of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes was performed with organic acid, and combination of citric acid, acetic acid, propionic acid and vanillic acid. The minimun inhibitory concentration(MIC) of propionic acid was 5,000 ppm in E. coli O157:H7, 2,500 ppm in Salmonella Enteritidis and Listeria monocytogenes. MIC of citric acid was 10,000 ppm in E. coli O157:H7 and Salmonella Enteritidis, 2,500 ppm in Listeria monocytogenes. MIC of acetic acid was 2,500ppm, while in vanillic acid was 5,000 ppm in Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes. MIC of combined organc acid in E. coli O157:H7 were 2,500ppm in PC, 1,250 ppm in PA, PV, CA, CV and AV. MIC of combined organc acid in Salmonella Enteritidis were 2,500 ppm in PC, PA, PV, CA, and CV, 1,250 ppm in AV. MIC of combined organc acid in Listeria monocytogenes were 1,250 ppm in all treatment group. MIC of combined treatment of three organc acid in E. coli O157:H7, S. Enteritidis and L. monocytogenes were 1,250 ppm in PCA, PCV, PAV and CAV. The inhibitory effect of organc acid in E. coli O157:H7, S. Enteritidis and L. monocytogenes could be confirmed from the result of this experiment. Therefore, it was expected that the food process would increase or maintain by using organic acid.

Inactivation of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes by Organic Acid

To strengthen the usage of rice bran, the yogurt containing skim milk powder and rice bran was fermented by Streptococcus thermophilus Control group was yogurt containing only skim milk 15.4% and experimental groups were replaced the part of skim milk 1%, 2%, 4%, 6% and 8%, by rice bran, The amount of lactic acid and tartaric acid were increased according to the amount of rice bran during fermentation and the viscosity was also increased, too. The more the addition of rice bran to yogurt was increased, the more the sensory properties, such as fragrance, texture and overall preference were reduced. This experiment suggest that it's desirable to add rice bran 1% or less than 2% to the yogurt and further research for the selection of lactic acid bacteria and for adequate proportion of skim milk powder and rice bran is needed.

Fermentation Properties of Yogurt Added with Rice bran

A study was undertaken to examine the effect of adding freeze dried maquiberry powder on the quality of pound cakes. Freeze dried maquiberry was added to the flour at a ratio of 0.5, 1, 1.5 and 2.5%. The antioxidant activity was estimated by DPPH free radical scavenging activity, the total phenolic compounds content, and flavonoid content in freeze dried maquiberry powder of pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of freeze dried maquiberry powder of pound cakes (r=0.9126, p<0.001, r=0.8366, p<0.001, respectively). The quality characteristics of freeze dried maquiberry powder of poundcakes were estimated. The specific volume decreased significantly with increased substitution level of freeze dried maquiberry powder (p<0.01). The lightness significantly decreased with increased freeze-dried maquiberry powder of pound cake crust and crumb (p<0.01, p<0.01). The hardness and adhesiveness increased, while gumminess tended to reduce with increased maquiberry powder. The consumer acceptability score of 0.5~2.5% freeze dried maquiberry powder of pound cakes ranked significantly (p<0.01) higher than those of the other groups in overall preference. These results showed that freeze dried maquiberry powder is a good ingredient to increase consumer acceptability and health. Key words: freeze dried maquiberry powder, pound cake, total phenol content, flavonoids content, quality characteristics

http://koreascience.or.kr:80/article/JAKO201402755361635.pdf

Antioxidant Activity and Properties Characteristics of Pound Cakes Prepare using Freeze Dried Maquiberry (Aristotelia chilensis [Mol.]) Powder

A study was undertaken to examine the effect of the addition of coriander leaves(Coriandrum satovim L.) and brocolli stem powder addition on the quality attributes of pound cakes. Coriander leaves & brocolli stem powder was added to the batter, at a ratio of 10, 12.5 and 15%, respectively. The antioxidant activity was estimated by a DPPH free radical scavening activity, the total phenolic compounds content and flavonoid content in coriander leaves & brocolli stem powder and pounds cakes. Antioxidative activity had correlated highly with the total flavonoids contents of coriander leaves & brocolli stem powder of pound cakes, respectively(r=0.9096). The quality characteristics of coriander leaves & brocolli stem powder pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust, and the sensory quality of the cakes. The specific volume decreased significantly, with increasingly substituted level of coriander leaves & brocolli stem powder(p<0.01). The lightness was significantly decreased with increases in the coriander leaves & brocolli stem powder of pound cake crust and crumb(p<0.01). The hardness, chewiness and gumminess tended to reduce, and the cohesiveness decrease in both of powder. The consumer acceptability score for 10% coriander leaves & brocolli stem powder of pound cakes ranked significantly(p<0.01) higher than those of the other groups in taste, flavor and color. These results showed that coriander leaves & brocolli stem powder are good ingredients to increase the consumer acceptability and the health. Key words: coriander leaves powder, brocolli stem powder, pound cake, antioxidant activity, quality characteristics

/pdf/antioxidant-activity-and-characteristics-of-pound-cakes-acc1aut5dc.pdf

Antioxidant Activity and Characteristics of Pound Cakes prepared with Coriandrum satovim L. Leaves Powder and Brocolli's Stem Powder

A study is undertaken to examine the effects of the additional frozen blueberry powder and anthocyanin powder extracted from black beans to quality attributes of pound cakes. Frozen blueberry powder and anthocyanin powder extracted from black beans are being added to the flour at a ratio of 0.5, 1.5, 2.5, and 3.5% respectively. The antioxidant activity is highly correlated with the total phenolic and total flavonoids contents of frozen blueberry powder and anthocyanin powder extracted from black beans of pound cakes, respectively (r=0.8423, p<0.001 r=0.9449, p<0.001). The quality characteristics of the specific volumes decreased significantly with increasing substitution levels of frozen blueberry powder and anthocyanin powder extracted from black beans (p<0.01). The lightness significantly decreased with increasing frozen blueberry powder and anthocyanin powder extracted from black beans of pound cakes' crusts and crumbs (p<0.01). The hardness, chewiness and gumminess tend to reduce, while the cohesiveness increase in both powders. The consumer acceptability score for 0.5~3.5% of frozen blueberry powder and anthocyanin powder extracted from black beans pound cakes ranked significantly (p<0.01) higher than those of the other groups according to taste, flavor and overall preferences. These results show that frozen blueberry powder and anthocyanin powder extracted from the black beans are a good ingredient for increasing consumer acceptability and overall healthy. Key words: frozen blueberry powder, anthocyanin powder extracted from black beans, pound cakes, total phenol content, flavonoids content, quality characteristics

/pdf/antioxidant-activity-and-properties-characteristics-of-pound-1ov6pyasbw.pdf

Hye Jeong Lee

Papers

Inactivation of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes by Organic Acid

Fermentation Properties of Yogurt Added with Rice bran

Antioxidant Activity and Properties Characteristics of Pound Cakes Prepare using Freeze Dried Maquiberry (Aristotelia chilensis [Mol.]) Powder

Antioxidant Activity and Characteristics of Pound Cakes prepared with Coriandrum satovim L. Leaves Powder and Brocolli's Stem Powder

Antioxidant Activity and Properties Characteristics of Pound Cakes Prepared by using Frozen Blueberry Powder ＆ Anthocyanin extracted from Black Beans