Testing a small scale aseptic system for milk in plastic bottles

The objective of this study was to develop and assess the performance of an aseptic system for liquid milk contained in plastic bottles, from a small-scale production standpoint. Commercial sterility tests conducted on the bottled Milk were utilized in our assessments of the system, via the identification and monitoring of the principal points of the process. Four 150 L batches of milk with pH values of approximately 6.7 were heat-processed at between 137 and 143 degrees C for 10 sec in a plate heat exchanger, and then aseptically transferred to 500 mL high-density polyethylene (HDPE) bottles, in an ISO class 7 clean room. The aseptic condition of the bottles was achieved via 10 see of rinsing with a mixture containing 0.5% peracetic acid and 0.8% hydrogen peroxide at 30 degrees C, followed by another rinse with sterile water. Of the 4 batches processed, 2 were determined to exhibit commercial sterility, on the basis of the physical-chemical and microbiological criteria adopted. It was concluded that some adjustment of the processing line was required in order to achieve full commercial sterility for all processes. The aseptic system developed and assessed in this study was demonstrated to have great potential for the processing and transferring of milk into plastic bottles, from a small-scale production standpoint.161182

INNOVATIONS IN PACKAGE SYSTEMS FOR HEAT PROCESSED FOOD

This literature review aimed to evaluate the different package systems available to heat processed food and how they may affect the kind of process used and the final quality of the products. Were approached the main heat processes and their requirements concerning thermal and mechanical resistance of the package, as well as the advantages and limitations of the main used materials. It were also described the recent developments in order to minimize the restrictions of each type of material, improving its resistance and reducing costs, beyond barrier proprieties required to prevent undesirable physical-chemical changes in food during its storage caused by humidity, oxidation and material migration from package. It was concluded that there are many package options to heat treated food and that while traditional packages are being studied for weight reduction in order to be competitive, flexible or plastic packages are being formulated to be compatible to heat processing at low cost.28225527

Evaluation of ultraviolet radiation in the sterilization of plastic packaging

Ultraviolet radiation is one of the major physical processes used to sterilize or to clean surfaces that will be in contact of foods. This research evaluated the efficiency of ultraviolet (UV) radiation to sterilize surfaces of plastic packaging materials based on the reduction of microbial counts. Plastic closures and films were irradiated by exposing them to lamps emitting UV radiation at 254 nm in an apparatus specially constructed for this study. Using an experimental design in order to investigate the effect of exposure time and distance from the source, the reduction number of Bacillus subtilis spores inoculated to the package surfaces were evaluated. The UV radiation efficiency was not high for short exposition time, presenting reduction number ranged from 0.21 to 2.47, but it was very efficient when exposed to more than 30 s at a distance of 20 cm.3251524153

Testing the sensory acceptability of biltong formulated with different spices

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Biltong is a traditional meat product widely consumed in South Africa and other countries. In this work different formulations of biltong were prepared, using either traditional South African or Brazilian (salt, sugar, nitrite, pepper, allspice, aniseed, garlic, onion, coriander and, or, pineapple juice) spices and sensory evaluated. The appearance acceptability of the alternative formulations was judged as being more accepted them the traditional one, possibly due their lighter colour. There were no statistical differences (P <= 0.05) among them with respect to flavour. Some consumers cited that the tenderness of formulation with pineapple juice was softer. In fact, 77% of the consumers reported liking this formulation slightly or more. The main reason cited by consumers for liking the flavour of biltong was their pleasant seasoning. The product, in general, was described as being hard, but readily softened by the saliva when chewed. Overall, the results suggested that, with a little adaptation of its original formula, it would be possible to introduce biltong as an acceptable snack or delicatessen in Brazil and different South American markets.211574577Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Modeling of sporicidal effect of hydrogen peroxide in the sterilization of low density polyethylene film inoculated with Bacillus subtilis spores

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The sporicidal effect of hydrogen peroxide (H(2)O(2)) in the sterilization of low density polyethylene film (LOPE) was evaluated using a Central Composite Design (CCD). The effects of contact time (5-19s), bath temperature (23-70 degrees C) and concentration of H(2)O(2) (0-35%) in an immersion bath were investigated. A 16 cm(2) film surface was evenly inoculated with 100 mu L of the test microorganism Bacillus subtilis var. globigii ATCC9372 spores. The effective H(2)O(2) sporicidal activity was demonstrated at concentrations from 18 to 35% and in a temperature range from 46 to 70 degrees C, resulting in 2-7 decimal reductions of B. subtilis spores. A quadratic mathematical model representative of the action of H(2)O(2) on the B. subtilis spores was developed as a function of concentration, time and temperature. Test specimens sanitized with 28% H(2)O(2) at 60 degrees C for 8 s showed 4 decimal reductions. In the same sterilization procedure, but extending the time to 16 s, this value increased to 7 decimal reductions, demonstrating the efficiency of H(2)O(2) as a function of contact time. The sterilization system tested showed satisfactory performance in the sterilization of LDPE films, being capable of reaching up to 7 decimal reductions of the bacterial spore population. (C) 2011 Elsevier Ltd. All rights reserved.221015591564Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Sensory profile and physicochemical characteristics of mango nectar sweetened with high intensity sweeteners throughout storage time

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)The objective of this study was to determine the physicochemical characteristics and sensory profile of mango nectar sweetened with different high intensity sweeteners throughout storage time. The mango nectar samples were sweetened with: acesulfame-K/sucralose/neotame blend (100:50:1), sucrose, stevia with 97% rebaudioside, neotame, sucralose and a thaumatin/sucralose blend (1:1). The physicochemical analyses carried out included color (L*, a*, b*), pH, titratable acidity, soluble solids (degrees Brix) and ratio (Brix/titratable acidity). The sensory profile was studied using the Quantitative Descriptive Analysis (QDA). All analyses were carried out at Day zero, 60 days and 120 days of storage. The sensory descriptive and physicochemical data were correlated with an acceptance test by Partial least square (PLS) regression and External preference map (PREFMAP). Changes in sensory profile during storage time were also evaluated using Multiple Factor Analysis (MFA) and agreement between configurations was evaluated by Rv coefficient. Sucralose was shown to be the best substitute for sucrose when compared with the other high intensity sweeteners at both zero time and after 120 days of storage. The sample sweetened with sucralose showed acceptance (mean at storage time 6.4) and sensory profile equal to control (sucrose). In addition, the sweeteners stevia with 97% rebaudioside did not show off-flavor and the thaumatin/sucralose blend (1:1) also presented similar acceptance (6.16 at Day zero) and sensory profile in relation to control. (C) 2013 Elsevier Ltd. All rights reserved.54216701679Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP

Microbiological, Colour and Sensory Properties of Fresh Beef Steaks in Low Carbon Monoxide Concentration

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Steaks from gluteus medius m. (GM) and longissimus dorsi m. (LD) were packaged in atmospheres containing two low levels of CO (0.2 and 0.4%) in combination with 21% O-2 or without oxygen. The other components of the modified atmosphere packaging systems were carbon dioxide (30%) and nitrogen (balance). Steaks were evaluated on 0, 7, 14 and 21 days of storage at about 2 degrees C to investigate the effects of the gas mixtures on the microflora, instrumental (CIE L*a*b*) and visual colour and odour. The preservation of colour and odour of GM and LD steaks packaged under low carbon monoxide was best achieved using anoxic mixtures containing 0.2% CO and 30% CO2. Steaks packaged without oxygen retained a desirable colour and practically did not present a visible discoloration or perceptive off-odour along the entire storage time. Colour stabilization with 0.2% CO and 30% CO2, without O-2, following storage up to 21 days at 2 degrees C did not increase microbial risk of products. The increase in CO from 0.2 to 0.4% had a negative effect on the colour of LD steaks which was regarded as 'artificial' by some panellists. The higher stability achieved in this study using 0.2% CO may result from increased stability of the colour from Bos indicus x Bos Taurus cross. Discoloration and off-odour were evident in the GM and LD steaks packaged aerobically after 14 days of storage when the counts of deteriorant bacteria achieved approximately 6.5 to 9.7 log CFU/g. Highest bacteriostatic effect could be obtained if the volume of injected CO2 was sufficient to saturate the meat and keep in balance around the product during storage. Copyright (C) 2010 John Wiley & Sons, Ltd.236327338Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)FAPESP [04/14644-8

On the behavior of Listeria innocua and Lactobacillus acidophilus co-inoculated in a dairy dessert and the potential impacts on food safety and product's functionality

This study aimed to evaluate the behavior of Listeria innocua in a dairy dessert in the presence/absence of a probiotic microorganism and to assess the in vitro functionality of the probiotic dairy dessert. Three formulations of dairy dessert were prepared: F-1 - inoculated with Lactobacillus acidophilus La-5, F-2 - inoculated with L. innocua and F-3 - inoculated with both L. innocua and L. acidophilus La-5. The dairy desserts were stored at 5 degrees C/28 days, following measurement of the pH and enumeration of L innocua and L acidophilus La-5 on days 0, 7, 14, 21 and 28. The results showed that the pH of the formulation inoculated with L. acidophilus La-5 (F-1) has decreased to 5.6 at the end of the shelf life, while in F-2 (inoculated with L innocua only) and F-3 (inoculated with L. innocua and L. acidophilus La-5) the pH increased. The counts of L. acidophilus La-5 decreased in F-1 throughout the shelf life, while in F-2 and in F-3, the populations of L. innocua increased, reaching up to 10(8-9) CFU/g at the end of shelf life. The functionality tests indicated that the percentage of survivors decreased (P < 0.05) from 89.3% to 58.8% in F-1 during storage shelf life, while an increase in the percentage of survival of L. acidophilus La-5 (94.0-99.1%, p < 0.05) was observed in F-3. The results of the present study highlight the needs to strictly ensure the microbiological safety of raw materials, control the pasteurization temperature and to guarantee that surfaces and environments are adequately cleaned and sanitized to avoid contamination by Listeria spp., and particularly, by Listeria monocytogenes. Further studies should be carried out to understand the interaction between L. innocua and L acidophilus La-5. (C) 2013 Elsevier Ltd. All rights reserved.34233133

Food Safety Systems in a Small Dairy Factory: Implementation, Major Challenges, and Assessment of Systems' Performances

The present study describes the implementation of a food safety system in a dairy processing plant located in the State of Sao Paulo, Brazil, and the challenges found during the process. In addition, microbiological indicators have been used to assess system's implementation performance. The steps involved in the implementation of a food safety system included a diagnosis of the prerequisites, implementation of the good manufacturing practices (GMPs), sanitation standard operating procedures (SSOPs), training of the food handlers, and hazard analysis and critical control point (HACCP). In the initial diagnosis, conformity with 70.7% (n = 106) of the items analyzed was observed. A total of 12 critical control points (CCPs) were identified: (1) reception of the raw milk, (2) storage of the raw milk, (3 and 4) reception of the ingredients and packaging, (5) milk pasteurization, (6 and 7) fermentation and cooling, (8) addition of ingredients, (9) filling, (10) storage of the finished product, (11) dispatching of the product, and (12) sanitization of the equipment. After implementation of the food safety system, a significant reduction in the yeast and mold count was observed (p < 0.05). The main difficulties encountered for the implementation of food safety system were related to the implementation of actions established in the flow chart and to the need for constant training/adherence of the workers to the system. Despite this, the implementation of the food safety system was shown to be challenging, but feasible to be reached by small-scale food industries.o TEXTO COMPLETO DESTE ARTIGO, ESTARÁ DISPONÍVEL À PARTIR DE AGOSTO DE 2015.10161

Probiotic yogurt offers higher immune-protection than probiotic whey beverage

The probiotics can be useful to improve the immune response in experimental challenges, like the exhausting exercise, that cause immunosuppression. We have evaluated a probiotic yogurt and a probiotic whey beverage using an exhausting physical-exercise protocol with rats. Wistar rats were given a daily 4-mL supplement of each type of conventional or probiotic yogurt and whey beverage, manufactured with lactic culture Streptococcus thermophilus TA040 and Lactobacillus bulgaricus LB340, and probiotic culture Lactobacillus acidophilus LA 14 and Bifidobacterium longum BL 05. The effects on the immune system were compared to those of pair-treated cohorts receiving for 14 days. Results demonstrated that the probiotic yogurt outperformed the probiotic whey beverage in blood-cell indicators (neutrophils and lymphocytes), cytokines (TNF-alpha and IL-1 beta) and various standard health parameters. In conclusion, in this study, the treadmill exercise assay successfully produced immunosuppression in the rat and the combination of the nutrients and probiotic bacteria of the yogurt reduces more effectively the adverse effects developed over the prolonged strenuous exercise than did a similar probiotic whey beverage. (C) 2013 Elsevier Ltd. All rights reserved.54111812