Research Publications (Food Safety)

Abstract This literature survey reveals the extended shelf life of foods when subjected to isochoric freeze processing. All other preservation aspects, thermal or non‐thermal, contribute to food preservation as per their specific functionality. From the given set of available food preservation technologies, shelf life extension by way of isochoric freezing works very well to extend the shelf life of fresh agricultural produce, without any weight loss and browning reaction to occur.

Journal of Food Processing and Preservation, Accepted Article. The high water content of Lycopersicon esculentum usually favors microbial growth, thus resulting in shelf-life reduction and economic loss. In an effort to develop an ecofriendly preservative for cherry tomatoes, a comprehensive study establishing the antimicrobial activity of the seeds of Chrysophyllum albidum and Persea americana was carried out.

Journal of Food Processing and Preservation, Accepted Article. This study aimed to inhibit the growth of Lacanicillium fungicola (L. fungicola) and improve the quality of button mushroom during a 21-day storage time at 4 °C using treatment of surface dielectric barrier discharge plasma.

Journal of Food Processing and Preservation, Accepted Article. To study the effect of low-dose electron beam irradiation treatment on the postharvest storage quality of Actinidia arguta. The kiwifruit was irradiated with 300, 400, and 500 Gy electron beam, respectively, stored at 0-1°C with 90%-95% RH. The physical and chemical indexes, physiological indexes and resistance enzyme activities of the fruits were determined.

Mature kiwi after minimal processing were treated with 0.5–2.0 kGy gamma irradiation to monitor changes in quality parameters under refrigerated conditions (3 ± 1°C, RH 85%) for 16 days. The results revealed that treatment of 2.0 kGy proved helpful in delaying onset of surface browning, reducing the polyphenol oxidase activity and preserving the original color of samples till 16 days. Dose dependent decrease in polyphenol oxidase activity and surface browning was observed in kiwi samples.

This study evaluated the effects of low doses of gamma radiation (up to 2.0 kGy) on the survival and growth of Listeria monocytogenes and on technological characteristics of RTE cooked hams, formulated without and with 50 and 150 mg/kg of sodium nitrite, after 30 days of cold (4°C) storage. The radiation reduced from 0.33 kGy in uncured and RTE50 to 0.25 kGy in RTE150 and after storage, a reduction (p > .05) in the Listeria growth in the cured samples.

Rhizome rot and quality deterioration of tender ginger after harvest were the restricting factors of tender ginger storage quality. In this research, cold storage with SO2 fumigation function was designed and the effects of 0.2 mL·L‐1, 0.5 mL·L‐1, 1.0 mL·L‐1 SO2 fumigation every 15 d on the storage quality of tender ginger was investigated.

The aim of our work is to investigate and compare the polycyclic aromatic hydrocarbons (PAHs) content of smoked paprika produced with different technologies and originated from different locations.

The aim of this research was to observe the combined usability of Enterococcus faecium and Enterococcus durans strains, which are resistant to adverse environmental conditions, together with commercial probiotic starters in the production of probiotic fermented milk. Accordingly, eight different probiotic fermented milks were produced; AF:Lactobacillus acidophilus + Enterococcus faecium, BF:Bifidobacterium animalis subsp.