Journal ArticleDOI
Determination of ready-to-eat vegetable salad shelf-life
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TLDR
Monitoring the evolution of spoilage organisms in a mixed salad of red cabbage, lettuce and carrot stored at 4 degrees C, 10 degrees C and 15 degrees C established a theoretical shelf-life time as a function of temperature, and lactic acid bacteria at levels of 10(6) cfu/g appeared to be related to both spoilage and theoretically-predicted shelf- life values.About:
This article is published in International Journal of Food Microbiology.The article was published on 1997-04-29. It has received 115 citations till now. The article focuses on the topics: Food spoilage & Red cabbage.read more
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Biofilm formation and the food industry, a focus on the bacterial outer surface
R Van Houdt,Christiaan Michiels +1 more
TL;DR: This review focuses on the features of the bacterial cell surface such as flagella, surface appendages and polysaccharides that play a role in this process, in particular for bacteria linked to food‐processing environments.
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Physical, chemical and microbiological changes in stored green asparagus spears as affected by coating of silver nanoparticles-PVP
TL;DR: In this article, the authors evaluated the effect of PVP coating on weight loss, ascorbic acid, total chlorophyll, crude fiber, color, firmness and microbial qualities of asparagus spears stored at 2 and 10°C.
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Role of microbiological and physiological spoilage mechanisms during storage of minimally processed vegetables
TL;DR: This review evaluates the role of microbiological activity in the development and changes of different sensory quality factors (visual, flavour, and textural quality) of minimally processed vegetables and evaluates the possible interaction with physiological mechanisms, taking into account important preservation techniques such as storage temperature and atmospheric conditions.
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Moulds and yeasts in fresh and minimally processed vegetables, and sprouts.
TL;DR: The most common moulds found in fresh and minimally processed vegetables were Cladosporium, Alternaria and Penicillium; less common was Geotrichum; the most frequently isolated moulds from sprouts were Alternaria, Cladospora, Penicillsium, and Phoma.
References
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A dynamic approach to predicting bacterial growth in food
József Baranyi,T.A. Roberts +1 more
TL;DR: A new member of the family of growth models described by Baranyi et al. (1993a) is introduced in which the physiological state of the cells is represented by a single variable, and it is shown that the product of the lag parameter and the maximum specific growth rate is a simple transformation of the initial physiological state.
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Principles and Procedures of Statistics with Special Reference to the Biological Sciences
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Principles and Procedures of Statistics with Special Reference to the Biological Sciences
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Relationship between temperature and growth rate of bacterial cultures.
TL;DR: A linear relationship between in square root of growth rate constant (r) and temperature (T), namely, square root = b (T - T0), where b is the regression coefficient and T0 is a hypothetical temperature which is an intrinsic property of the organism.
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Microbiological aspects of modified-atmosphere packaging technology: a review
TL;DR: The effects of MAP on the growth and survival of foodborne pathogens are considered, including the major psychrotrophic pathogens, the mesophiles such as the salmonellae and staphylococci, as well as the microaerophilic Campylobacter jejuni.