Inhibicija rasta plijesni Aspergillus ochraceus ZMPBF 318 i Penicillum expansum ZMPBF 565 djelovanjem četiriju eteričnih ulja

Fungi produce a large variety of extracellular proteins, organic acids, and other metabolites and can adapt to several environmental conditions. Mycotoxin-producing moulds of the genera Aspergillus and Penicillium are common food contaminants. One of the natural ways to protect food from mould contamination is to use essential oils. In this study, we evaluated the effect of essential oils of cinnamon, lavender, rosemary, and sage at 1 % (v/v) concentration in yeast media inoculated with spores (fi nal concentration 106 mL-1 media) of Aspergillus ochraceus ZMPBF 318 and Penicillium expansum ZMPBF 565, alone or in combination, on fungal biomass. Cinnamon showed the best inhibitory effect (100 %). Lavender oil best inhibited the growth of Aspergillus ochraceus (nearly 100 %), and was less successful with Penicillium expansum (having dropped to 57 % on day 28). With cultivation time the inhibitory effect of sage and rosemary oil grew for Aspergillus ochraceus and dropped for Penicillium expansum. These results suggest that fungi can be controlled with essential oils, especially with cinnamon oil.Plijesni su poznate po svojoj visokoj sposobnosti proizvodnje različitih izvanstaničnih proteina, organskih kiselina i drugih metabolita i po svojoj mogućnosti prilagodbe na nepovoljne okolišne uvjete, a primjenjuju se i u obradi otpadnih voda. Plijesni iz rodova Aspergillus i Penicillium česti su kontaminanti u hrani i posebno opasne jer tvore toksične metabolite mikotoksine. Eterična ulja mogu se primijeniti kao prirodna sredstva za zaštitu hrane od kontaminacije plijesnima. U radu su prikazani rezultati istraživanja utjecaja eteričnih ulja cimeta, lavande, ružmarina i kadulje na kontrolu rasta biomase plijesni Aspergillus ochraceus ZMPBF 318 i Penicillium expansum ZMPBF 565, u obliku čistih i miješanih kultura. Ulja su dodavana u koncentraciji od 1 % (v/v), a podloga (kvaščev ekstrakt) bila je nacijepljena suspenzijama spora plijesni (106 mL-1 podloge). Eterično ulje cimeta pokazalo je najveći inhibitorni učinak (100 %). Inhibitorni učinak eteričnog ulja lavande bio je veći na rast Aspergillusa ochraceusa (skoro 100 %) nego Penicilliuma expansuma (57 %). Eterična ulja kadulje i ružmarina pokazala su suprotne učinke. Inhibitorni učinak na Aspergillus ochraceus tijekom perioda uzgoja je rastao, a na Penicillium expansum opadao. Rezultati pokazuju da se rast plijesni može kontrolirati primjenom eteričnih ulja, a posebno uljem cimeta. Također upućuju na ekonomsku vrijednost takvih tretmana

Developing a Functional Food Systems Literacy for Interdisciplinary Dynamic Learning Networks

The impact of human activity on the planet cannot be understated. Food systems are at the centre of a tangled web of interactions affecting all life. They are a complex nexus that directly and indirectly affects, and is affected by, a diverse set of social, environmental and technological phenomena. The complexity and often intractability of these interactions have created a variety of food-related problems that people seek to address in a collaborative and interdisciplinary manner through the adoption of a holistic food systems perspective. However, operationalising a systemic approach to address food system challenges is not a guarantee of success or positive outcomes. This is largely due to the partiality inherent in taking a systems perspective, and the difficulty in communicating these different perspectives among stakeholders. A functional food systems literacy is therefore required to aid people in communicating and collaborating on food system problems within dynamic learning networks. The Interdisciplinary Food Systems Teaching and Learning (IFSTAL) programme has been operating since 2015 as a social learning system to develop a food systems pedagogy with a range of multi-sectoral partners. The findings in this paper arise out of iterative reflexive practice into our teaching approach and delivery methods by former and current staff. In order to foster integrative engagement on food system challenges, we propose and define a functional food systems literacy—a theoretical minimum that can aid diverse stakeholders to explore and intervene in food systems through more effective communication and collaboration. Derived from a reflective analysis of instruments and methods in delivering the IFSTAL programme, we provide a framework that disaggregates functional food systems literacy according to four knowledge types, and includes examples of skills and activities utilised in the IFSTAL programme to support learning in these different domains. We argue that claims to comprehensive food systems knowledge are unrealistic and therefore propose that a functional food systems literacy should focus on providing a means of navigating partial claims to knowledge and uncertainty as well as fostering effective collaboration. We believe that this will enhance the capabilities of stakeholders to work effectively within dynamic learning networks

Listeria monocytogenes in Milk Products

peer-reviewedMilk and milk products are frequently identified as vectors for transmission of Listeria monocytogenes. Milk can be contaminated at farm level either by indirect external contamination from the farm environment or less frequently by direct contamination of the milk from infection in the animal. Pasteurisation of milk will kill L. monocytogenes, but post-pasteurisation contamination, consumption of unpasteurised milk and manufacture of unpasteurised milk products can lead to milk being the cause of outbreaks of listeriosis. Therefore, there is a concern that L. monocytogenes in milk could lead to a public health risk. To protect against this risk, there is a need for awareness surrounding the issues, hygienic practices to reduce the risk and adequate sampling and analysis to verify that the risk is controlled. This review will highlight the issues surrounding L. monocytogenes in milk and milk products, including possible control measures. It will therefore create awareness about L. monocytogenes, contributing to protection of public health

Physicochemical, microbiological, and colour attributes of horse salami established during the ripening period

Changes in physicochemical, colour, textural, microbiological and sensory attributes occurring during the processing of Horse Salami and established on manufacturing days 0, 7, 14, 21, 28, 42, 60, 90 were studied. Significant changes (P<0.05) in physicochemical parameters attributable to moisture loss, as well as changes in colour and textural properties were observed during the fermentation and ripening stage. Proteolysis and lipolysis, coming as a result of endogenous enzymatic activity and high lactic acid bacteria and staphylococci counts, contributed to specific organoleptic properties of the final product. Sensorial profiling showed a significant (P<0.05) acid taste, lactic acid odour and flavour intensity, and low fat/lean ratio and smokiness and saltiness values. Final Horse Salami products were microbiologically safe, the dominant microbial population thereby being Lactobacillus plantarum, Lactococcus lactis ssp. lactis, Enterococcus faeciumand Staphylococcus xylosus