Please enable JavaScript.
Coggle requires JavaScript to display documents.
Food Industry Reaction to Consumer Needs/Wants in terms of Microbial…
Food Industry Reaction to Consumer Needs/Wants in terms of Microbial Safety
Introduction
What are consumers needs/wants in terms of food safety?
Longer shelf-life i.e. less spoilage microorganisms
Safer food i.e. less pathogenic microorganisms
Briefly how does industry react to these needs/wants?
Non-thermal processes i.e. PEF, HPCD, HPP (micro inactivation w/out heat so retains more nutrients which is another want of consumers = minimally processed healthier food)
Anti-microbials derived from various sources particularly plant and microbial products
Antimicrobials
Bacteriocins
Derived from microbial products, divided based on chemical structure and m/o inhibition mechanism (Davidson, Critzer and Taylor, 2013)
Nisin = lantibiotic produced by
Lactococcus lactis
forms pores in cytoplasm (Davidson, Critzer and Taylor, 2013)
McAuliffe et al 1999 - Lacticin 3147 and
Listeria monocytogenes
in cottage cheese
Uses in packaging also Guerra et al 2005 (Nisaplin as a biopreservative agent in cellophane packaging)
Natural antimicrobials from plant sources
Techathuvanan et al 2014 - white mustard essential oil, citrus flavonoid and acid blend reducing
S. aureus, B. cereus, E. coli
etc
Non-thermal processing methods
PEF
What is it and how it affects m/o's (Ohio State University fact sheet)
Types of foods (Ohio State University fact sheet)
Examples
Apple juice reduction E. coli (Evrendilek, Zhang and Richter 1999)
Reduction of E. coli, L mesenteroides, L. innocua in orange juice (McDonald et al 2000)
Hurdle technology PEF, mod high temp, antimicrobials Salmonella reduction in orange juice (Liang et al 2002)
Shelf life extension of milk (Walkling-Riberio et al 2009)
Sodium reduction in meat products (Bhat et al)
HPP
What is it and how it inactivates m/o (Considine et al 2008; FSAI 2015)
Examples
Delgado et al 2013 HPP raw milk improving safety and sensory quality
Chung et al 2005 Hurdle tech and food grade additives
HPCD
What is it and how it inactivate m/o (Werner and Hotchkiss 2006, Gonzalez 2009)
Examples
Effect on different foods (Ferrentino et al 2011)
Conclusion
Food industry driven by consumer demands, summarise how i.e. non-thermal processes, natural antimicrobials