By P. Zeuthen
Textual content presents a evaluation of advancements in nutrients upkeep thoughts and the methods they are often mixed to maintain specific meals.
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Additional resources for Food preservation techniques
Azzouz and Bullerman (1982) evaluated 16 ground herbs and spices at 2% (wt/vol) against nine mycotoxin producing Aspergillus and Penicillium species. The most effective antimicrobial spice evaluated was clove which inhibited growth initiation at 25ëC by all species for over 21 days. Cinnamon is the next most effective spice inhibiting three Penicillium species for over 21 days. 0% cinnamon in raisin bread inhibits growth and aflatoxin production by A. parasiticus. LoÂpez-Malo et al. (2002) confirmed growth inhibition of the related mold, A.
Concentrations of an antimicrobial which are below the MIC may still cause an increased lag phase, reduced growth rate or even initial lethality followed by growth. In food products, total inhibition of a pathogen or spoilage microorganism is not always required. An increased lag phase, especially under conditions of severe abuse, is often sufficient to protect the consumer. Therefore, to determine the effect of a compound on the growth (or death) The use of natural antimicrobials 19 kinetics of a microorganism, a method is required that produces an inhibition curve using a colony count procedure.
RAY LL and BULLERMAN LB (1982), `Preventing growth of potentially toxic molds using antifungal agents', J Food Prot, 45, 953. REITER B (1978), `Review of the progress of dairy science, Antimicrobial systems in milk', J Dairy Res, 45, 131±47. REITER B and HAÈRNULV BG (1984), `Lactoperoxidase antibacterial system, natural occurrence, biological functions and practical applications', J Food Prot, 47, 724±32. RHOADES J and ROLLER S (2000), `Antimicrobial actions of degradated and native chitosan against spoilage organisms in laboratory media and foods', Appl Environ Microbiol, 66, 80±6.