DOCSLIB.ORG

Effects of Salts on Preservation and Metabolic Activities of Fish and Meat Microflora

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Effects of Salts on Preservation and Metabolic Activities of Fish and Meat Microflora See discussions, stats, and author profiles for this publication at: https://www.researchgate.net/publication/322520649 EFFECTS OF SALTS ON PRESERVATION AND METABOLIC ACTIVITIES OF FISH AND MEAT MICROFLORA Article · January 2018 CITATIONS READS 0 63 3 authors: Oranusi Solomon Abah Kingsley Covenant University Ota Ogun State, Nigeria Covenant University Ota Ogun State, Nigeria 99 PUBLICATIONS 755 CITATIONS 4 PUBLICATIONS 1 CITATION SEE PROFILE SEE PROFILE Selina Anosike Covenant University Ota Ogun State, Nigeria 9 PUBLICATIONS 4 CITATIONS SEE PROFILE Some of the authors of this publication are also working on these related projects: Biogas and biofertilizer production from local biomasses View project Food safety; Public and environmental health View project All content following this page was uploaded by Oranusi Solomon on 16 January 2018. The user has requested enhancement of the downloaded file. EFFECTS OF SALTS ON PRESERVATION AND METABOLIC ACTIVITIES OF FISH AND MEAT MICROFLORA ORANUSI, 5.*, ABAH, K. A. AND ANOSIKE S.O. Department of Biological Sciences, Covenant University, Ota, Nigeria *Corresponding Author; Email: [email protected]; +2348065299155 Abstract Foods usually carry a mixed population ofmicroorganisms derived from both the natural microfloro of the food plant or animo/ and those introduced during handling, processing, and storage. Salt is a widely used additive and preservative, which, influences microorganisms in different concentrations. This study aims to determine the effect of salts on food preservation and metabolic activities of food microfloro. Two food samples (row fish and raw lean meat) were investigated. Sodium chloride (NaCI), Potassium chloride {KCI} and Calcium chloride {CoCI,) were grouped into varying concentrations of2, 2.5 and 4.5% respectively. The food samples were pulverized and salted according to these concentrations and on unsalted group served os the control. Storage was for fifteen days with samples analysis on days 0, 7 and 15. The first category of food sample was preserved under room temperature (28 ± 2 ·c), with the second and third under refrigeration (4 t 2 •C) and freezer (-18 t 2 •C) temperature respectively. Total protein and Lipid Peroxidation were assayed during the duration ofstor age. Organisms isolated from the samples were identified based on biochemical and cultural characteristics to include Staphylococcus oureus, Escherichia coli, and species of Pseudomonas, Klebsiella, Enterobocter, Aspergillus, Moulds, and Yeasts, with Bacillus spp mostly predominant. There was a decrease in microbial population along concentration and temperature gradient, the population, however, increosed.along the duration of storage. The toto/ protein decreased while lipid peroxidotion increased along the duration ofstorage. NaCI showed the highest efficiency in preservation, with KCI showing the least efficacy. Freezer temperature (-18 t 2 •C) and 4.5% salt concentrations were the most effective. Salts alone at concentrations acceptable in food cannot effectively contra/ on initio/ high load of natural and cantominont micraflora in row foods. Use of salts in synergy with ather preservatives/ methods like refrigeration will drastically reduce the activities offood microflora whilst enhancing the shelf-life ofthese foods. Keywords: Salts, food preservation, metabolic activities, lipid peroxidation, Microflora Introduction foods (Hall, 1997). Foods are rarely sterile Food is essential for the growth and because these organisms are present in the survival of man but becomes harmful air surrounding the food, water, and soil through the presence and action of from where the food plants and animals spoilage organisms and foodborne are harvested (ICMSF, 1996). Foods usually pathogens (ICMSF, 1996). Microorganisms carry a mixed populatio n of are known to be ubiquitous in nature; they microorganisms derived from both the can be found almost everywhere including natural microflora of the original plant or Journal of Industrial Research and Technology... 1/RT Vol. 6, No 1, 2017 90 Oranusl eta/: Effects of Salts on Preservation and Metabolic activities of Fish and Meat Microflora animal and those introduced during a/., (2010), salt is one of the most preferably harvest/slaughter and subsequent handling, used addit ives in food industries because of processing, and storage (Hall, 1997). Quality its low cost and varied properties. Its unique deterioration caused by th ese properties lie in the preservative and microorganisms may include a wide range of antimicrobial effect as a direct consequence types of spoilage that are not desirable of the capacity of sodium chloride to reduce commercially, because they limit shelf life or water activity values (Albarracin et a/., lead to quality complaints, but are safe from a 2010). Salt, which interacts with other public health point of view (ICMSF, 1996). The physicochemical parameters, have been presence or growth of infectious or toxigenic used as a preservative to inhibit the growth microorganisms (foodborne pathogens) of microorganisms while maintaining the represents the worst forms of quality shelf-life of food products (Andres et a/., deterioration because they threaten the 2005). Furthermo re, sodium ch loride health ofthe consumer (ICMSF, 1996). ICMSF, influences the activity of different proteases (1996) observed that despite the extensive and proteins such as (a-dependent scientific progress and technological protease; Cathepsin D and Cathepsin L developments achieved in recent years, food (Armenteros eta/., 2009). An increase in the safety problems continue to exist and may concentration of NaCI has been reported to actually increase in the future. Both intrinsic decrease protease activities and thus and extrinsic factors act synergistically to prevent the spoilage of meat (Armenteros et enhance or retard the growth of a/.,2009). microorganisms in food (Jay eta/., 2005).Salt is a widely used additive and preservative, Food-borne illnesses that occur from enhancing the flavour (Silva eta/., 2003) and consuming contaminated food with improving water adsorption in foods pathogenic bacteria have been of serious (Lawrence et a/., 2003). A high salt public health concern all over the world. concentration generates changes in cellular Food-borne illnesses associated with £. coli metabolism because of its osmotic effect, 0157:H7, Staphylococcus aureus, which, influences microorganisms in Salmonella enteritidis, Salmonella typhi and different concentrations. Bautista et a/ Listeria monocytogenes, is a major concern (2007) and Blesta eta/ (2008) reported that (Beuchat 1996, Hall, 1997 and Farber, 2000). the salts, NaCI, KCI and CaCI2 or their The result also informs of the need to wash combination drastically reduced water raw food products in potable water to activity in meat. Addition of salts leads to a reduce microflora before preservation sudden onset of plasmolysis, which causes because, in the presence of a high initial inhibition of nutrient uptake, DNA microbial load, preservation may virtually be replication and triggers an increase in the impossible. This work aims to determine ATP levels of cells, which further leads to the effects of salts on metabolic activities of inhibition of macromolecular biosynthesis food (meat and fish) microflora as (Csonka, 1989). Accord ing to Albarracin et purchased from the market Journal of Industrial Research and Technology... JIRT Vol. 6, No 1, 2017 91 Oranusi eta/: Effects of Salts on Preservation and Metabolic activities of Fish and Meat Microflora M aterials and M ethods Isolation and Enumeration of Bacteria and Sampling points Fungi Fish and Meat samples were collected from All inoculated plates were incubated at three different locations in a local market in 3rc for 24- 48 h to obtain viable bacterial Ota {Oja-Ota). Ota is located in Ogun state, counts, except, however, Saboraud Nigeria {7.9452"N, 4.7888°N). This market Dextrose agar plates that were incubated was chosen because it is the major one in at laboratory room temperature of 28 ± 2 town and many vendors patronize the oc for 72 h. Colonies were counted at the market for sales. Food grades of NaCI, KCI, expiration of incubation period using the colony counter (Gallenkamp, England). and CaCI were obtained from reputable 2 Counts were expressed as colony forming vendors. units per ml of sample homogenate (cfu/ml). Characteristic discrete colonies Collection of Samples on the different media were isolated and Major vendors of fresh fish and meat were purified by repeated sub-culturing on identified in the market. Samples were nutrient agar. Pure cultures were stored on randomly obtained from six vendors, three agar slants at 4°C for further (3) each for raw fish and meat samples. All characterization. the samples were collected in polyethylene bags as sold and transported in cold pack (2 Coliform Test ± 2"C) to the Microbiology Laboratory of The standard method of Speck, (1976) as Covenant University, Ota for analysis described by Oranusi et a/., (2013) was within 30 minutes-1hour after col lection. adopted. One gram of each sample was transferred to a sterile test tube containing Sample Preparat ion lactose broth and inverted Durham tubes. A sterile knife was used to remove fatty Incubation was for 24-48 h at 3rc before portions of the meat to obtain lean meat. tubes were checked for gas production. Twenty-five grams (25g) portions of the This was the presumptive test. A loop full of samples were minced in a laboratory inoculum
Load more

Recommended publications
  • The Harmful Effects of Food Preservatives on Human Health Shazia Khanum Mirza1, U.K
    Journal of Medicinal Chemistry and Drug Discovery ISSN: 2347-9027 International peer reviewed Journal Special Issue Analytical Chemistry Teacher and Researchers Association National Convention/Seminar Issue 02, Vol. 02, pp. 610-616, 8 January 2017 Available online at www.jmcdd.org To Study The Harmful Effects Of Food Preservatives On Human Health Shazia Khanum Mirza1, U.K. Asema2 And Sayyad Sultan Kasim3. 1 -Research student , Dept of chemistry, Maulana Azad PG & Research centre, Aurangabad. 2-3 -Assist prof. Dept of chemistry,Maulana Azad college Arts sci & com.Aurangabad. ABSTRACT Food chemistry is the study of chemical processes and interactions of all biological and non- biological components. Food additives are chemicals added to foods to keep them fresh or to enhance their color, flavor or texture. They may include food colorings, flavor enhancers or a range of preservatives .The chemical added to a particular food for a particular reason during processing or storage which could affect the characteristics of the food, or become part of the food Preservatives are additives that inhibit the growth of bacteria, yeasts, and molds in foods. Additives and preservatives are used to maintain product consistency and quality, improve or maintain nutritional value, maintain palatability and wholesomeness, provide leavening(yeast), control pH, enhance flavour, or provide colour Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulfur dioxide as in some wines. Some preservatives are known to be harmful to the human body. Some are classified as carcinogens or cancer causing agents. Keywords : Food , Food additives, colour, flavour , texture, preservatives.
    [Show full text]
  • Food Spoilage: Microorganisms and Their Prevention
    Available online a t www.pelagiaresearchlibrary.com Pelagia Research Library Asian Journal of Plant Science and Research, 2015, 5(4):47-56 ISSN : 2249-7412 CODEN (USA): AJPSKY Food Spoilage: Microorganisms and their prevention Seema Rawat Department of Botany and Microbiology, H. N. B. Garhwal (Central) University, Srinagar, Uttarakhand, India _____________________________________________________________________________________________ ABSTRACT Food spoilage can be defined as “any sensory change (tactile, visual, olfactory or flavour)” which the consumer considers to be unacceptable. Spoilage may occur at any stage along food chain. Spoilage may arise from insect damage, physical damage, indigenous enzyme activity in the animal or plant tissue or by microbial infections. Most natural foods have a limited life. Perishable foods such as fish, meat and bread have a short life span. Other food can be kept for a considerably longer time but decomposes eventually. Enzymes can bring about destruction of polymers in some foods while chemical reactions such as oxidation and rancidity decompose others but the main single cause of food spoilage is invasion by microorganisms such as moulds, yeast and bacteria. In case of mould spoilage a furry growth covers the food and it becomes soft and often smells bad. Bacterial contamination is more dangerous because very often food does not look bad even though severely infected, it may appear quite normal. The presence of highly dangerous toxins and bacterial spores is often not detected until after an outbreak of food poisoning, laboratory examination uncovers the infecting agent. Key words: Food spoilage, Enzymes, Bacterial contamination, Food poisoning, Perishable foods. _____________________________________________________________________________________________ INTRODUCTION Food spoilage is a metabolic process that causes foods to be undesirable or unacceptable for human consumption due to changes in sensory characteristics.
    [Show full text]
  • High Oxygen As an Additional Factor in Food Preservation Promotor: Prof
    High Oxygen as an additional factor in Food Preservation Promotor: Prof. Dr. ir. F.M. Rombouts Hoogleraar in de Levensmiddelenhygiëne en microbiologie, Wageningen Universiteit Copromotors: Dr. L.G.M. Gorris SEAC, Unilever, Colworth House, Verenigd Koninkrijk Dr. E.J. Smid Groupleader Natural Ingredients, NIZO Food Research, Ede Samenstelling promotiecommissie: Prof. Dr. ir. J. Debevere (Universiteit Gent, België) Prof. Dr. G.J.E. Nychas (Agricultural University of Athens, Griekenland) Prof. Dr. J.T.M. Wouters (Wageningen Universiteit) Dr. J. Hugenholtz (NIZO Food Research, Ede) Athina Amanatidou High Oxygen as an additional factor in Food Preservation Proefschrift ter verkrijging van de graad van doctor op gezag van de rector magnificus, van Wageningen Universiteit, Prof. dr. ir. L. Speelman, in het openbaar te verdedigen op dinsdag 23 oktober des namiddags te half twee in de Aula Amanatidou A.-High Oxygen as an additional factor in Food Preservation-2001 Thesis Wageningen University-With summary in Dutch- pp. 114 ISBN: 90-5808-474-4 To my parents, my brother and to Erik Abstract In this thesis, the efficacy of high oxygen as an additional hurdle for food preservation is studied. At high oxygen conditions and at low temperature, significant impairment of growth and viability of bacterial cells is found to occur as the result of free radical attack. The imposed oxidative stress leads - to an increase of intracellularly generated reactive oxygen species (mainly O2 , H2O2 and HO·), which disturbs the cellular homeostasis due to catabolic imbalance and results in growth inhibition. The so- called “free radical burst” probably is responsible for the induction of a host defence mechanism against the destructive impact of high oxygen.
    [Show full text]
  • Food Preservation Methods Department of Food Science Foods Are Freshest and at Optimum Quality at the Time of Their Harvest Or Slaughter
    PURDUE EXTENSION FS-15-W Food Entrepreneurship Series Food Preservation Methods Department of Food Science Foods are freshest and at optimum quality at the time of their harvest or slaughter. To maintain this ous ways to extend the period of time during which quality in foods that will be consumed later, the the food can be shipped, displayed in the store, foods can be preserved by cold, heat, chemical purchased by the consumer, and finally consumed. Katherine Clayton preservatives, or combinations of these methods. The physical and chemical composition of the food science Extension Cold usually means refrigeration or freezing. food helps determine the type of process required outreach specialist Heating involves many processing methods, for preservation. Other factors that influence a such as pasteurization, commercial sterilization, choice of preservation method are the desired end Deidre Bush product, type of packaging, cost, and distribution former Extension assistant and drying. Adding preservative ingredients and processing by means of fermentation are also methods. Kevin Keener ways to preserve foods. food process engineer, The Role of Water Activity and Extension specialist, and A food entrepreneur needs a basic understand- Acidity in Preservation professor of food science ing of the various preservation techniques before starting a business. The two most important chemical composition factors that affect how a food is preserved are Food processing converts harvested or raw water content and acidity. Water content includes foods into forms that are more easily stored and moisture level, but an even more important Department of Food Science consumed, and sometimes into a form that may measurement is water activity.
    [Show full text]
  • Food Preservation
    Healthy Living 4-H Food Preservation North Dakota 4-H Project Sheet 4-H food preservation projects are Exhibit Ideas designed to help you do fun experiments, learn the fundamentals Make a portfolio or display on of preserving foods, prepare flavor- how to preserve foods safely or filled recipes and reflect on what the importance of head space, finger-tight seals and you’ve learned. You’ll have fun preventing oxidation. learning about safely preserving Make a portfolio or display food. about food labels for preserved foods or kitchen equipment needed to preserve foods. Understand why food is preserved. Make a portfolio or display Understand the science of safe food about your favorite food preservation. preservation recipes. Learn how to prepare, preserve and store foods safely. Canned food exhibits—jams, Develop math and science problem-solving skills by preparing recipes and jelly, pickles, fruits, tomato calculating the cost per jar. product Here’s what you can do all year! NDSU is an equal opportunity institution Pressure Water canning Making jam Pickling Freezing Drying canning Beginning activity: Beginning activity: Beginning activity: Beginning activity: Beginning activity: Beginning activity: Can crushed Make strawberry Make refrigerator Freeze berries. Dry fruit. Can green beans. tomatoes. freezer jam. pickles. Advanced activity: Advanced activity: Advanced activity: Advanced activity: Advanced activity: Advanced activity: Freeze corn-on-the Dry fruit leather. Can tomato veggie Can salsa. Make strawberry Can dill pickles. cob . Additional activities: soup. Additional activities: jam with regular Additional activities: Additional activities: Dry fruits. Additional activities: pectin. Can tomatoes. Make pickles. Freeze fruits and Learn about water Can vegetables.
    [Show full text]
  • Research and Education in Food Preservation by Elizabeth L
    Networking News www.dietetics.com/nepdpg Winter 2015 Research and Education in Food Preservation By Elizabeth L. Andress, PhD Home-based activities related to food processing and preservation have been the subject of high interest for several years now. Today’s consumer food world is full of interest in cooking, gardening and “community” around food, whether that community is virtual or in person. Issues of food security and safety, as well as household economy, have been driving a return to home food production. Artisan and entrepreneurship interests canning 100 to 200 quarts of food; many enough in recent years to establish a are also pushing activity to new heights. canned 200 to 500 quarts (4). In 1976, home canning section on their website (7). The community gardening movement one out of three households and return to small, local farm markets participating in a national survey The federal government has provided are other drivers to food preservation surveyed canned fruits and/or leadership since the early 1900s in advising activity. USDA offers community garden vegetables (5). The majority of U.S. consumers about preserving food at (1) planning and development guidance households canned 100 quarts of food continued on page 3 as well as Department-side efforts to or less; 10 percent canned 200 quarts or promote gardening and local foods, more. In 2000-2001 and again in 2005, such as The People’s Garden Initiative to the National Center for Home Food IN THIS ISSUE promote employee activity in establishing Processing and Preservation (NCHFP) 1 Research and Education in gardens (2) and a USDA-wide Know Your conducted national telephone surveys.
    [Show full text]
  • The Microbiology of Food Preservation (Part I)
    A study material for M.Sc. Biochemistry (Semester- IV) of Paper EC-01 Unit IV The Microbiology of Food Preservation (Part I) Dr. Reena Mohanka Professor & Head Department of Biochemistry Patna University Mob. No.:- +91-9334088879 E. Mail: [email protected] Food preservation Food products can be contaminated by a variety of pathogenic and spoilage microorganisms, former causing food borne diseases and latter causing significant economic losses for the food industry due to undesirable effects; especially negative impact on the shelf-life, textural characteristics, overall quality of finished food products. Hence ,prevention of microbial growth by using preservation methods is needed. Food preservation is the process of retaining food over a period of time without being contaminated by pathogenic microorganisms and without losing its color, texture , taste, flavour and nutritional values. Food preservation Food preservation is the process of retaining food over a period of time without being contaminated by pathogenic microorganisms and without losing its color, texture , taste, flavour and nutritional values. Foods are perishable Whyand fooddeteriorative preservation by nature.is indispensable: Environmental factors such as temperature, humidity ,oxygen and light are reasons of food deterioration. Microbial effects are the leading cause of food spoilage .Essentially all foods are derived from living cells of plant or animal origin. In some cases derived from some microorganisms by biotechnology methods. Primary target of food scientists is to make food safe as possible ;whether consumed fresh or processed. The preservation, processing and storage of food are vital for continuous supply of food in season or off-seasons . Apart from increasing the shelf life it helps in preventing food borne illness.
    [Show full text]
  • National FFA Curriculum Matrix
    School Name: Lodi High School Course Name: Agricultural Processing-Food Science Course Instructor: Glenda Crook Date: 2/27/2012 CD: Food Science 45 Days # Lesson Title UNIT A. INTRODUCTION TO FOOD SERVICE Problem Area 1. The Food Industry 5 Days LC: A1-1 Determining the Meaning and Importance of Food Science LC: A1-2 Exploring Careers in Food Science LC: A1-3 Examining the Food Service Industry Problem Area 2. Foods And Nutrition 4 Days LC: A2-1 Explaining Human Digestion LC: A2-2 Describing the Major Food Nutrients LC: A2-3 Determining the Impact of Diet on Health UNIT B. APPLYING CHEMISTRY AND PHYSICS TO FOODS Problem Area 1. Food Chemistry 7 Days LC: B1-1 Determining the Chemistry of Water in Foods LC: B1-2 Examining the Chemistry of Lipids (Fat) in Foods LC: B1-3 Explaining the Chemistry of Proteins in Foods LC: B1-4 Explaining the Chemistry of Carbohydrates in Foods LC: B1-5 Discussing the Chemistry of Flavor Enhancing Substances Problem Area 3. Chemical Additives 3 Days LC: B3-1 Classifying Chemical Food Additives LC: B3-2 Explaining Chemical Preservatives LC: B3-3 Discussing Laws Related to Food Additives and Food Safety UNIT C. FOOD MICROBIOLOGY Problem Area 1. Microbial Growth 2 Days LC: C1-1 Explaining Microbes and Food Spoilage Caused by Microbial Growth LC: C1-2 Describing the Prevention of Food Spoilage LC: C1-3 Identifying Food-Borne Illnesses and their Prevention Problem Area 2. Preserving Foods 4 Days LC: C2-2 Using Cold in Food Preservation LC: C2-3 Using Drying, Chemical Additives, and Irradiation in Food Preservation LC: C2-4 Using Fermentation UNIT D.
    [Show full text]
  • Homestead Food Operations Faqs
    New Hampshire Department of Health and Human Services Division of Public Health Services, Food Protection Section Homestead Food Products: Frequently Asked Questions There are two types of Home Food Operations in New Hampshire, those that are exempt from licensing and those that are not. Exempt: A Homestead Food License is not required if: You only sell your non-potentially hazardous food from your own residence, from your own farmstand, at a farmer’s market, or at retail food store and You do not exceed a maximum gross sales of $20,000 Non Exempt: A Homestead Food License is required if: Your income from your homestead food products exceeds $20,000 or You wish to sell your non-potentially hazardous products to restaurants, other food establishments not including retail food stores, over the Internet, by mail order or to wholesalers, brokers or other food distributors. What types of Homestead food products can I produce in my home? Non-potentially hazardous foods that do not require time and/or temperature control for safety (e.g. can be safely kept at room temperature and do not require refrigeration). What are Potentially Hazardous Foods? “Potentially hazardous food” means foods requiring temperature control for safety because they are capable of supporting the rapid growth of pathogenic or toxigenic microorganisms, and the growth of toxin production of Clostridium botulinum. Potentially hazardous foods also include processed acidified and low acid canned foods such as pickles, salsa and relish. Examples of Potentially Hazardous
    [Show full text]
  • US Army Preservation of Foods
    U.S. ARMY MEDICAL DEPARTMENT CENTER AND SCHOOL FORT SAM HOUSTON, TEXAS 78234-6100 PRESERVATION OF FOODS SUBCOURSE MD0703 EDITION 100 DEVELOPMENT This subcourse is approved for resident and correspondence course instruction. It reflects the current thought of the Academy of Health Sciences and conforms to printed Department of the Army doctrine as closely as currently possible. Development and progress render such doctrine continuously subject to change. ADMINISTRATION For comments or questions regarding enrollment, student records, or shipments, contact the Nonresident Instruction Branch at DSN 471-5877, commercial (210) 221- 5877, toll-free 1-800-344-2380; fax: 210-221-4012 or DSN 471-4012, e-mail [email protected], or write to: COMMANDER AMEDDC&S ATTN MCCS HSN 2105 11TH STREET SUITE 4192 FORT SAM HOUSTON TX 78234-5064 Approved students whose enrollments remain in good standing may apply to the Nonresident Instruction Branch for subsequent courses by telephone, letter, or e-mail. Be sure your social security number is on all correspondence sent to the Academy of Health Sciences. CLARIFICATION OF TRAINING LITERATURE TERMINOLOGY When used in this publication, words such as "he," "him," "his," and "men" are intended to include both the masculine and feminine genders, unless specifically stated otherwise or when obvious in context. TABLE OF CONTENTS Lesson Paragraphs 1 INTRODUCTION TO MICROBIOLOGY Section I. Agents Causing Food Spoilage 1-1--1-13 Section II. Microbial Growth 1-14--1-26 Exercises 2 FOOD MICROBIOLOGY Section I. Microbiology of Dairy Products 2-1--2-5 Section II. Microbiology of Meats 2-6--2-7 Section III.
    [Show full text]
  • A Review on Mechanisms and Commercial Aspects of Food Preservation and Processing Sadat Kamal Amit†, Md
    Amit et al. Agric & Food Secur (2017) 6:51 DOI 10.1186/s40066-017-0130-8 Agriculture & Food Security REVIEW Open Access A review on mechanisms and commercial aspects of food preservation and processing Sadat Kamal Amit†, Md. Mezbah Uddin†, Rizwanur Rahman, S. M. Rezwanul Islam and Mohidus Samad Khan* Abstract Food preservation involves diferent food processing steps to maintain food quality at a desired level so that maxi- mum benefts and nutrition values can be achieved. Food preservation methods include growing, harvesting, processing, packaging, and distribution of foods. The key objectives of food preservation are to overcome inappropri- ate planning in agriculture, to produce value-added products, and to provide variation in diet. Food spoilage could be caused by a wide range of chemical and biochemical reactions. To impede chemical and microbial deterioration of foods, conventional and primitive techniques of preserving foods like drying, chilling, freezing, and pasteurization have been fostered. In recent years, the techniques to combat these spoilages are becoming sophisticated and have gradually altered to a highly interdisciplinary science. Highly advanced technologies like irradiation, high-pressure technology, and hurdle technology are used to preserve food items. This review article presents and discusses the mechanisms, application conditions, and advantages and disadvantages of diferent food preservation techniques. This article also presents diferent food categories and elucidates diferent physical, chemical, and microbial factors responsible for food spoilage. Furthermore, the market economy of preserved and processed foods has been ana- lyzed in this article. Keywords: Food category, Food spoilage, Food preservation, Food processing, Global market Background increase its shelf life retaining original nutritional values, Foods are organic substances which are consumed for color, texture, and favor.
    [Show full text]
  • Life of Foods
    Influence of some physical treatments and natural food preservatives on the diversity of microorganisms in certain Egyptian juices By Mohamed Nagah Zayed Ibrahiem Abu El-Naga B.Sc. (Microbiology - chemistry), Fac. Sci., Al-Azhar Univ., Egypt, 2003. THESIS Submitted in Partial Fulfillment of the Requirements for the Degree of MASTER OF SCIENCE IN Microbiology Department of Botany & Microbiology Faculty of Science Al-Azhar University Cairo 2009 SUPERVISION SHEET Influence of some physical treatments and natural food preservatives on the diversity of microorganisms in certain Egyptian juices By Mohamed Nagah Zayed Ibrahiem Abu El-Naga B.Sc. (Microbiology - chemistry), Fac. Sci., Al-Azhar Univ., Egypt, 2003. SUPERVISION COMMITTEE Prof. Dr. Backry Mohamed Haroun Prof. of Microbiol., Fac. of Sci., Al-Azhar University. Prof. Dr. Mohie El-Din Zohier El-Fouly Prof. of Microbiol., National Center for Radiation Research and Technology (NCRRT), Atomic Energy Authority. Dr. Hala Ahmed Hussein Assistant Prof. of Microbiol., National Center for Radiation Research and Technology (NCRRT), Atomic Energy Authority. Acknowledgment Praise and gratitude is to ALLAH SOBHANAHU WATAALA, the God of all creatures, for guiding me to the right way. I wish to express my appreciation to Dr. Backry Mohamed Haroun, Professor of Microbiology, Botany and Microbiology Department, Faculty of Science, Al-Azhar University, for helpful advice, encouragement and for sharing in the supervision. Sincere thanks and deep gratitude to Dr. Mohie El-Din Zohier El-Fouly, Professor of Microbiology, National Center for Radiation Research and Technology (NCRRT), Atomic Energy Authority, for helpful advice, encouragement, sharing in the supervision and lively interest he showed during the entire thesis.
    [Show full text]