Template-Type: ReDIF-Article 1.0
Author-Name: Jiří Blahovec
Author-Workplace-Name: Technology, Agricultural University of Athens, Athens, Greece
Author-Name: Stavros Yanniotis
Author-Workplace-Name: Department of Food Science &
Title: 'GAB' generalised equation as a basis for sorption spectral analysis
Abstract: The transformed sorption isotherm (represented by the ratio of water activity and moisture content (d.b.) versus water activity) was approximated by polynomials of 2nd-6th order. It is shown that the relative derivative of the transformed equation expresses the deviation of the sorption isotherm from the linear relationship between the moisture content and water activity either to the sorption isotherm of the Lagmuir's type (the positive relative derivative) or to the sorption isotherm of the solution type (the negative relative derivative). The relative derivative plotted versus water activity then serves as a spectral indicator of the prevailing sorption mechanism. Spectral analysis is applied to sorption isotherms of potato and wheat starches and some fruits and vegetables. For starches, the differences in the spectral indicator between resorption and desorption as well as the effect of starch processing (gelatinisation and hydrolysis) on spectral analysis are discussed. The role of spectral analysis in the assessment of the prevailing sorption mechanism (surface vs solution sorption) is demonstrated for fruits and vegetables.
Keywords: sorption, isotherm, GAB, food, approximation, polynomial, water, activity, spectrum
Journal: Czech Journal of Food Sciences
Pages: 345-354
Volume: 28
Issue: 5
Year: 2010
DOI: 10.17221/146/2009-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/146/2009-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:5:id:146-2009-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Chang-Qing Ruan
Author-Workplace-Name: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, P. R. China
Author-Workplace-Name: College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang, P. R. China
Author-Name: Yu-Jie Chi
Author-Workplace-Name: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, P. R. China
Author-Name: Rui-Dong Zhang
Author-Workplace-Name: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, P. R. China
Title: Kinetics of hydrolysis of egg white protein by pepsin
Abstract: Taking into account the enzyme inactivation and substrate inhibition, the bioreaction mechanism and kinetics characteristic of egg white protein (EWP) enzymatic hydrolysis by pepsin were investigated. A logarithmic equation h = (1/b) ln (1 + abt) indicating the relationship between the degree of hydrolysis (DH) and time was established. For EWP-pepsin system, the reaction mechanism could be deduced from a series of experimental results at different temperatures, pH values, substrate concentrations, and enzyme concentrations. The reaction kinetics and thermodynamic constants (KS = 3916.5 g/l, k2 = 17 202.86 min-1, kd = 21 962.03, Ea = 56.89 kJ/mol, Ed = 51.99 kJ/mol) were responsible for the empirical equations. The results of nonlinear regression of the proposed kinetic model agreed with the experimental data, i.e. the average relative error was less than 5%. As a conclusion, the kinetic equations can be used to fit the enzymatic hydrolysis process of egg white protein and to optimise the operating parameters of bioactive peptides preparation for the bioreactor design.
Keywords: egg white protein, pepsin, enzymatic hydrolysis, kinetics, bioactive peptides
Journal: Czech Journal of Food Sciences
Pages: 355-363
Volume: 28
Issue: 5
Year: 2010
DOI: 10.17221/228/2009-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/228/2009-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:5:id:228-2009-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Hamid R. Gheisari
Author-Workplace-Name: Food Chemistry, Department of Food Hygiene, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
Author-Name: Jens K.S. Møller
Author-Workplace-Name: Food Chemistry, Department of Food Science, Faculty of Life Science, University of Copenhagen, Frederiksberg C., Denmark
Author-Name: Christina E. Adamsen
Author-Workplace-Name: Food Chemistry, Department of Food Science, Faculty of Life Science, University of Copenhagen, Frederiksberg C., Denmark
Author-Name: Leif H. Skibsted
Author-Workplace-Name: Food Chemistry, Department of Food Science, Faculty of Life Science, University of Copenhagen, Frederiksberg C., Denmark
Title: Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef
Abstract: The objective of this study was to evaluate the effect of the salt (NaCl) level (0%, 1% and 6%) or the addition of metmyoglobin (MetMb) in the amount twice that in the natural muscle content on the oxidative stability of minced chicken meat or beef. The minced meat samples with the added NaCl or added MetMb were stored for 3 weeks during which the analyses of TBARS, peroxide value, and volatiles coming from lipid oxidation were assessed together with the quantification of vitamin E and fatty acid profiles. Heme pigment and indices of lipid oxidation were higher for beef than for chicken, except the volatile octanal regardless of the pretreatment. Peroxide value (POV) and TBARS increased significantly over storage in both minced chicken meat and beef. The minced meat added 6% salt group had the highest contents of TBARS and POV in both species. Vitamin E values decreased significantly over storage time in chicken meat and beef. 6% salt group had the lowest vitamin E content and salt had an increasing effect on hexanal content. At the end of the storage time, 6% salt group had the highest total content of saturated and the lowest one of polyunsaturated fatty acids. Added MetMb group showed no significant differences in lipid oxidation indices in comparison with those of the control group. In conclusion, higher lipid oxidation rate and total saturated and lower polyunsaturated fatty acids were observed in the salt groups. In contrast, adding MetMb had no increasing effect on lipid oxidation in chicken meat and beef.
Keywords: lipid oxidation, myoglobin, heme iron, salt, rancidity
Journal: Czech Journal of Food Sciences
Pages: 364-375
Volume: 28
Issue: 5
Year: 2010
DOI: 10.17221/182/2009-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/182/2009-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Rajko Vidrih
Author-Workplace-Name: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Author-Name: Sergeja Vidakovič
Author-Workplace-Name: Emona Nutrition Research and Development Centre, Ljubljana, Slovenia
Author-Name: Helena Abramovič
Author-Workplace-Name: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Title: Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils
Abstract: In human nutrition fats are physiologically important food constituents but also the components most liable to oxidative degradation. The oils included in the study were refined (sunflower, extra-sunflower, soybean, and rapeseed) as well as unrefined (olive and pumpkin-seed) oils. The aim of our study was to determine the fatty acid composition, tocopherol content, and quality parameters such as the free fatty acid content, peroxide value, and induction time. Extra virgin olive oil had the highest average peroxide value, while unrefined pumpkin seed oil had the lowest one. The acid value of the unrefined oils was higher on average than that of the refined oils. Soybean oil had the highest total tocopherol content and extra virgin olive oil the lowest one. The refined oils with higher contents of saturated and monounsaturated fatty acids and lower polyunsaturated fatty acid contents had a high oxidative stability. A negative correlation has been found in the oils between the induction time and polyunsaturated fatty acid content. Among the oils investigated, unrefined pumpkin seed oil was the most oxidatively stable, the other oils following in the decreasing order: extra virgin olive > high oleic sunflower > rapeseed > soybean > sunflower oil. The oxidative stability of the unrefined oils was better than that of the refined oils.
Keywords: vegetable oils, oxidative stability, tocopherols, fatty acid composition
Journal: Czech Journal of Food Sciences
Pages: 376-384
Volume: 28
Issue: 5
Year: 2010
DOI: 10.17221/202/2008-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/202/2008-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Heya Wang
Author-Workplace-Name: National Institute for Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing, P. R. China
Author-Workplace-Name: School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
Author-Name: Masibo Wanyonyi Martin
Author-Workplace-Name: School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
Author-Name: Shian Yin
Author-Workplace-Name: National Institute for Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing, P. R. China
Title: The synergistic effect of daidzein and α-tocopherol or ascorbic acid on microsome and LDL oxidation
Abstract: Isoflavone daidzein brings potential health benefits. Its antioxidant properties are considered to be responsible in part for its protective effects. We investigated the antioxidant effects of daidzein and its interactive effects withα-tocopherol or ascorbic acid on Fe2+/ascorbate-induced oxidation of rat liver microsomes and copper-induced human low-density lipoprotein (LDL) oxidation. Although the inhibitory effect of daidzein on lipid peroxidation in microsome was weak, it effectively prevented LDL against oxidative modification by prolonging the lag time, decreasing the propagating rate, and suppressing malonaldehyde (MDA) and carbonyls formation. When daidzein was combined with α-tocopherol in microsomes oxidation and with ascorbic acid in LDL oxidation, the protection was significantly greater than the calculated additive effect of the two individual actions. Thus, daidzein can protect LDL from oxidative modification, and its combination with nutrients may be superior to the action of it alone. These results can help to get a better understanding of the interactions of different antioxidants in vivo.
Keywords: antioxidant effects, synergism, daidzein, ascorbic acid, α, -tocopherol, LDL, microsome
Journal: Czech Journal of Food Sciences
Pages: 385-391
Volume: 28
Issue: 5
Year: 2010
DOI: 10.17221/104/2009-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/104/2009-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Dorota Żyżelewicz
Author-Workplace-Name: Chair of Starch Processing and Confectionery, Institute of Chemical Food Technology and
Author-Name: Ewa Nebesny
Author-Workplace-Name: Chair of Starch Processing and Confectionery, Institute of Chemical Food Technology and
Author-Name: Ilona Motyl
Author-Workplace-Name: Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Technical University of Lodz, Lodz, Poland
Author-Name: Zdzisława Libudzisz
Author-Workplace-Name: Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Technical University of Lodz, Lodz, Poland
Title: Effect of milk chocolate supplementation with lyophilised Lactobacillus cells on its attributes
Abstract: Manufacturing of novel foodstuffs supplemented with live probiotic bacteria has recently been intensively investigated. The supplementation of confectionery with probiotics is troublesome since some unit technological processes are conducted at high temperatures and the products are usually stored at ambient temperature. Our group has developed a method of the production of milk chocolate, sweetened with either sucrose or isomalt and aspartame, containing 32, 36, or 40 g/100 g fat, and supplemented with live cells of probiotic bacterial strains: Lactobacillus casei and paracasei. This new milk chocolate displayed the same sensory properties as the reference, probiotic-free chocolate. The number of live bacterial cells was maintained at the functional level of 106 / 108 cfu/g after keeping for 12 months irrespective of the temperature. The highest number of live probiotic bacteria survived in the chocolate kept at 4°C. Thus the product can be regarded as functional food.
Keywords: milk chocolate, properties of chocolate, lyophilisate, LAB
Journal: Czech Journal of Food Sciences
Pages: 392-406
Volume: 28
Issue: 5
Year: 2010
DOI: 10.17221/217/2009-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/217/2009-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Anna Hejlová
Author-Workplace-Name: Department of Phycisc, Faculty of Engineering, Czech University of Life Sciences in Prague, Prague-Suchdol, Czech Republic
Author-Name: Jiří Blahovec
Author-Workplace-Name: Department of Phycisc, Faculty of Engineering, Czech University of Life Sciences in Prague, Prague-Suchdol, Czech Republic
Title: The modified CPEM (cooked potato effective mass) method: an instrumental assessment of potato sloughing
Abstract: The cooked potato effective mass (CPEM) method for potato sloughing assessment involves cooking the potato flakes on the sieve in a stirred water bath and periodically determining their effective mass during cooking. The final cooking curve divided into the cooking and breaking parts provides two parameters: the cooking time (CT) is the time required for starting disintegration, while the slope of the breaking part (SBP) describes the disintegration rate. The method enables a detailed analysis of the cooking properties in relation to the tuber density. The modified analysis of the cooking curve is based on polynomial approximation of the breaking part. It provides the time of cooking (CTmax) required to reach the maximal disintegration rate (MDR). These new parameters represent an alternative to the existing ones, their values are easier to obtain from the individual cooking curves, and therefore they can serve as a base for further development of the CPEM tests.
Keywords: potato, cooking, texture, starch, density, effective mass, sloughing
Journal: Czech Journal of Food Sciences
Pages: 407-411
Volume: 28
Issue: 5
Year: 2010
DOI: 10.17221/225/2008-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/225/2008-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:5:id:225-2008-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Jaromír Lachman
Author-Workplace-Name: Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague-Suchdol, Czech Republic
Author-Name: Alena Hejtmánková
Author-Workplace-Name: Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague-Suchdol, Czech Republic
Author-Name: Jan Sýkora
Author-Workplace-Name: Department of Analytical Chemistry, Institute of Chemical Process Fundamentals of the AS CR, Prague-Lysolaje, Czech Republic
Author-Name: Jindřich Karban
Author-Workplace-Name: Department of Analytical Chemistry, Institute of Chemical Process Fundamentals of the AS CR, Prague-Lysolaje, Czech Republic
Author-Name: Matyáš Orsák
Author-Workplace-Name: Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague-Suchdol, Czech Republic
Author-Name: Barbora Rygerová
Author-Workplace-Name: Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague-Suchdol, Czech Republic
Title: Contents of major phenolic and flavonoid antioxidants in selected Czech honey
Abstract: The chemical constitution of antioxidants contained in honey is derived from its origin. Forty honey samples (harvest 2006), which came from various locations of the Czech Republic and varied in their origins, were evaluated spectrophotometrically for their total polyphenol content, total flavonoids and 3',4'-dihydroxyflavones and flavonols, and major antioxidants were identified by HPLC-DAD and GC-MS. The kind of honey, location, and date of the honey harvest were shown to have a significant effect on the contents of phenolic antioxidants (average content 11.02 mg gallic acid equivalents/100 g), total flavonoids (0.66 mg quercetin equivalents/100 g), and 3',4'-dihydroxyflavones and flavonols (4.32 mg quercetin equivalents/100 g). In the Czech honey, ferulic acid (0.11 mg/100 g) and chrysin (0.06 mg/100 g) and other minority phenolics and flavonoids were identified and quantified as honey phenolic antioxidants contained. The results obtained support and extend complete knowledge on the contents of bioactive phenolics in the Czech honey, which could serve as a good source of natural antioxidants effective in reducing the risk of the occurrence of heart disease, cancer, cataracts, different inflammatory processes and immuno-system decline.
Keywords: antioxidants, kinds of honey, total polyphenols, phenolic acids, flavonoids, 3', 4'-dihydroxyflavones and flavonols, chrysin, ferulic acid, GC-MS, HPLC-DAD
Journal: Czech Journal of Food Sciences
Pages: 412-426
Volume: 28
Issue: 5
Year: 2010
DOI: 10.17221/202/2009-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/202/2009-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Fernando Tateo
Author-Workplace-Name: Analytical Research Laboratories Food and Environment, Di.Pro.Ve., Faculty of Agriculture, University of Milan, Milan, Italy
Author-Name: Monica Bononi
Author-Workplace-Name: Analytical Research Laboratories Food and Environment, Di.Pro.Ve., Faculty of Agriculture, University of Milan, Milan, Italy
Author-Name: Franco Gallone
Author-Workplace-Name: Agrobiolab Laboratories, Rutigliano, Italy
Title: Rapid detection of dimethyl yellow dye in curry by liquid chromatography-electrospray-tandem mass spectrometry
Abstract: An accurate and rapid method, was devised for the identification and quantitation of dimethyl yellow dye in curry, based on liquid chromatography-tandem mass spectrometry interfaced with electrospray. Mass spectral acquisition was done in positive ion mode applying two fragmentation transitions to provide a high degree of selectivity. The extraction system provided a very high recovery (100.0% to 105.8%) and good results were obtained for the limit of detection (5 μg/kg) and limit of quantitation (16 μg/kg). The applicability of the method to identifing and quantifing the unauthorised dimethyl yellow dye in curry was demonstrated.
Keywords: azo dyes, dimethyl yellow, curry, LC-ESI-/MS/MS
Journal: Czech Journal of Food Sciences
Pages: 427-432
Volume: 28
Issue: 5
Year: 2010
DOI: 10.17221/135/2009-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/135/2009-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Yanli Xie
Author-Workplace-Name: School of Food Science and Technology, Henan University of Technology, Zhengzhou, P. R. China
Author-Name: Airong Wang
Author-Workplace-Name: School of Chemistry and Chemical Engineering, Henan Institute of Science and Technology, Xinxiang, P. R. China
Author-Name: Qiyu Lu
Author-Workplace-Name: School of Food Science and Technology, Henan University of Technology, Zhengzhou, P. R. China
Author-Name: Ming Hui
Author-Workplace-Name: School of Bioengineering, Henan University of Technology, Zhengzhou, P. R. China
Title: The effects of rheological properties of wall materials on morphology and particle size distribution of microcapsule
Abstract: The effects of rheological properties of the wall materials on the morphology and particle size distribution of microcapsules prepared by spray-drying were evaluated. Gelatin-sucrose (Gel-Suc), gelatin-peach-gum-sucrose (Gel-PG-Suc), and HI-CAP 100 were used as wall materials with vitamin A as a model core material. Scanning electron microscopy (SEM) showed that microcapsules produced with Gel-Suc exhibited cracks while Gel-PG-Suc produced a smooth surface with few pores, and HI-CAP100 a rounded surface containing characteristic concavities. The volume average diameter (D4,3) showed significant variations from 73.9 ± 1.02 µm and 68.7 ± 0.85 µm to 29.9 ± 0.94 µm (P < 0.05). Rheometry indicated that the wall paste viscosity was inversely proportional to the shear rate. Viscosity ranking was Gel-Suc > Gel-PG-Suc > HI-CAP 100. Gel-Suc showed the highest elastic modulus (G') and viscous modulus (G'' values), followed by Gel-PG-Suc and HI-CAP 100. Gel-Suc was associated with moderate quantities of broken microcapsules while HI-CAP 100 generated numerous microcapsules with characteristic dents generated during spray-drying.
Keywords: microcapsule, wall materials, rheological properties, morphology, particle size, spray-drying
Journal: Czech Journal of Food Sciences
Pages: 433-439
Volume: 28
Issue: 5
Year: 2010
DOI: 10.17221/49/2009-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/49/2009-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Muhammad Zukhrufuz Zaman
Author-Workplace-Name: Department of Food Science
Author-Name: Fatimah Abu Bakar
Author-Workplace-Name: Department of Food Science
Author-Name: Jinap Selamat
Author-Workplace-Name: Department of Food Science
Author-Name: Jamilah Bakar
Author-Workplace-Name: Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
Title: Occurrence of biogenic amines and amines degrading bacteria in fish sauce
Abstract: The contents of biogenic amines histamine, putrescine, and cadaverine in fish sauce were determined and the bacteria isolated from the samples were evaluated for their amines degradation activity. Five fish sauce samples contained 62.5-393.3 ppm of histamine, 5.6-242.8 ppm of putrescine, and 187.1-704.7 ppm of cadaverine. Thirty three bacterial isolates produced all three amines, seven isolates produced one or two amines, and one isolate did not produce any amine in differential agar media. Since the strains that produced amines were not supposed to degrade them, only eight isolates were further identified and evaluated for their amines degrading capability. Bacillus amyloliquefaciens FS-05 and Staphylococcus carnosus FS-19 degraded histamine up to 59.9% and 29.1% from its initial concentration, respectively. Staphylococcus intermedius FS-20 and Bacillus subtilis FS-12 degraded putrescine and cadaverine up to 30.4% and 28.9%, respectively. Most isolates tolerated the salt concentration of up to 15% and temperature of up to 45°C. The current study provided new information on biogenic amines degrading bacteria, isolated from high-salt-content food products. The amines degradation activity of the bacteria is considered as strain rather than species specific.
Keywords: fish sauce, biogenic amines, amines degradation, Bacillus amyloliquefaciens, Staphylococcus carnosus
Journal: Czech Journal of Food Sciences
Pages: 440-449
Volume: 28
Issue: 5
Year: 2010
DOI: 10.17221/312/2009-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/312/2009-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Jarmila Schlegelová
Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic
Author-Name: Vladimir Babák
Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic
Author-Name: Martina Holasová
Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic
Author-Name: Lucie Konstantinová
Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic
Author-Name: Lenka Necidová
Author-Workplace-Name: Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, Brno, Czech Republic
Author-Name: Frantisek Šišák
Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic
Author-Name: Hana Vlková
Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic
Author-Name: Petr Roubal
Author-Workplace-Name: MILCOM a.s., Dairy Research Institute, Prague, Czech Republic
Author-Name: Zoran Jaglic
Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic
Title: Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants
Abstract: The occurrence of Listeria monocytogenes, Salmonella spp., Bacillus cereus, Staphylococcus spp., Enterococcus spp., and Escherichia coli in raw food materials, food products, and on food contact surfaces after sanitation was investigated during the period of 2005-2006 in three dairy cattle farms (120 samples), one dairy (124 samples), and two meat processing plants (160 samples). A total of 1409 isolates were identified. The epidemiological characterisation and determination of the virulence factors and antimicrobial resistance were performed on selected isolates. The level of bacterial contamination generally decreased during the production process (the contamination of food products was lower than that of raw material). However, the contamination of food contact surfaces was relatively high even after sanitation. Moreover, specific microbiological profiles were found on the inside equipment surfaces in dairy facilities, where genetically closely related multi-resistant strains persisting in biofilm communities may occur as demonstrated for staphylococci. Although the occurrence of potentially significant pathogens was not high, the microorganisms such as L. monocytogenes, Salmonella spp., and shiga-toxin positive E. coli principally contaminated the meat processing plants. B. cereus isolates, among which 76% were positive for diarrhogenic enterotoxin, typically occurred on the inside equipment surfaces and in the heat-treated products.
Keywords: food safety, microbial contamination, bacterial biofilm, resistance, sanitation efficiency
Journal: Czech Journal of Food Sciences
Pages: 450-461
Volume: 28
Issue: 5
Year: 2010
DOI: 10.17221/65/2009-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/65/2009-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Světla Vacková
Author-Workplace-Name: Department of Physics, Faculty of Engineering, Czech University of Life Sciencesin Prague, Prague, Czech Republic
Author-Name: Josef Vacek
Author-Workplace-Name: Potato Research Institute, Havlíčkův Brod, Czech Republic
Title: Thermoelectric effect on potato tuber (Solanum tuberosum L.) - short communication
Abstract: For scaning rheological properties of tuber tissue during heating, different physical techniques are used. The experiments done on low solids tubers of cv. Magda have shown that maximum thermoelectric effect was obtained at about 60°C in the temperature region where the gelatinisation process of intra-cellular starch starts and some few cell disruptions occur.
Keywords: potato, cell integrity, thermoelectricity
Journal: Czech Journal of Food Sciences
Pages: 462-464
Volume: 28
Issue: 5
Year: 2010
DOI: 10.17221/73/2010-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/73/2010-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:5:id:73-2010-CJFS