Effect of fruit juices and pomace extracts on the growth of Gram-positive and Gram-negative bacteria

Extracts and juices of cultivated and wild fruits belonging to the families Rosaceae, Grossulariaceae, Moraceae, Berberidaceae, Polygonaceae, Caprifoliaceae and Cornaceae were examined for their growth reducing activity on four bacteria (Bacillus subtilis, B. cereus var. mycoides, Escherichia coli and Serratia marcescens). In vitro antibacterial activities were evaluated by microdilution plate assays. Black currant (Ribes nigrum), cornelian cherry (Cornus mas) and European rowan (Sorbus aucuparia) had the highest growth inhibition capacity

Activity of essential oils in vapor phase against bread spoilage fungi

The antifungal activity of marjoram and clary sage essential oils (EOs) against bread spoilage molds Aspergillus niger, Penicillium chrysogenum and Rhizopus spp. was investigated by the reversed Petri dish method in malt extract medium and on wheat, wheat-rye mixed, and rye bread slices modeling an active packaging. Changes in colony size and colony growth rate were evaluated as markers for growth inhibition effect of the EOs. In vitro the most insensitive mold was Rhizopus spp. showing no significant changes after EO treatment compared to the untreated control. However, growth of all of the investigated molds was significantly reduced on EO vapor treated bread slices. To overcome problems rising from the strong aroma of EOs further experiments are needed to find the best EOs with acceptable aroma and high effectiveness to be used in combined technologies

Antimicrobial effects of commercial herbs, spices and essential oils in minced pork

Effect of fresh and dried garlic, onion, thyme and oregano on the bacterial germ count of minced pork stored at 5°C was evaluated. All spices were added in 1% concentration. Furthermore, MIC (Minimal Inhibitory Concentration) values of marjoram and thyme essential oils on Escherichia coli were determined in vitro, and their antibacterial effect was tested in minced pork inoculated with E. coli. In general, fresh spices showed weak or no inhibition on the total cell count of minced pork, or even caused increased microbe count. On the contrary, dried garlic and thyme decreased total cell count with 1 or two orders of magnitude. MIC values for marjoram and thyme essential oils were 0.5 μl/ml and 2 μl/ml, respectively. The essential oils decreased E. coli cell number in minced pork with 1 log cfu after 24 h storage at 5°C

Effect of essential oils of selected spices in food systems

Essential oils (EOs) of spices and herbs have substantial anti-microbial effects. Most of them have the GRAS (Generally Regarded as Safe) and FA (foodadditive) status by the FDA (Food ana Drug Administration. USA) and can be used in foodstuffs as natural preservatives. However, the complex system of foods can protect spoilage microorganisms from the anti-microbial effect of essential oils. Our aim was to observe the germ count reducing effect of certain essential oils (cinnamon, lemon, maijoram and thyme oil) on selected bacteria and yeasts (Bacillus cereus, Escherichia coli, Geotrichum candidum and Saccharomyces cerevisiae) in growth medium, as well as in different foods and beverages (apple juice, milk, milk rice and minced pork meat). Our results showed that bacteria and yeasts are less sensitive to the EOs in foods than in growth medium. The minimal inhibitory concentrations (MICs) in liquid media varied from 0.125 pl/ml to >2 |il/ml. The MIC for lemon oil on S. cerevisiae in apple juice was I nl/mi and on G. candidum in skimmed milk was >4 jxl/ml. One percent cinnamon or maijoram oil was required to achicvc a 1 log cell count reduction of B cereus in milk rice or E. coli in minced pork. These EO concentrations resulted in a strong odor of the foods making them hardly consumable. In the future, the combination of EOs with other preservatives or with hurdle techniques can eliminate the problems arising from these unfavorable strong aromas

Food safety in the public awareness – Survey among primary and high school students.

National and international surveys show that people still do not have appropriate knowledge of and attitude to food safety. Therefore more and more countries organize educational courses to improve skills and knowledge regarding food safety. In Hungary the National Curriculum 2012 contains the program for food safety education. The aim of our survey was investigation about knowledge and attitude of primary and secondary school students towards food safety. The questions, according to international surveys, fell into 5 categories: personal hygiene, keeping food at safe temperatures, adequate cooking, avoidance of cross-contamination, and safe source of foods. Statistical evaluation was done using SPSS 20 software. Significant differences were evaluated by logistic regression, Chi square test, and crossing table analysis. Results showed that there was no significant difference among primary school students regarding gender or residence (village or town) in knowledge of food safety. Their attitudes showed more significant divergence. Logistic regression investigation has showed that there was a good correlation between knowledge and attitude of personal and kitchen hygiene. In conclusion, our students have presented more or less the same results as the others from international questionnaires. Even though, we need to improve knowledge and skill in food safety

Food Safety in the Public Awareness

National and international surveys show that people still do not have appropriate knowledge of and attitude to food safety. Therefore more and more countries organize educational courses to improve skills and knowledge regarding food safety. In Hungary the National Curriculum 2012 contains the program for food safety education. The aim of our survey was investigation about knowledge and attitude of primary and secondary school students towards food safety. The questions, according to international surveys, fell into 5 categories: personal hygiene, keeping food at safe temperatures, adequate cooking, avoidance of cross-contamination, and safe source of foods. Statistical evaluation was done using SPSS 20 software. Significant differences were evaluated by logistic regression, Chi square test, and crossing table analysis. Results showed that there was no significant difference among primary school students regarding gender or residence (village or town) in knowledge of food safety. Their attitudes showed more significant divergence. Logistic regression investigation has showed that there was a good correlation between knowledge and attitude of personal and kitchen hygiene. In conclusion, our students have presented more or less the same results as the others from international questionnaires. Even though, we need to improve knowledge and skill in food safety

Antioxidant properties of different apple cultivars

Dietary antioxidants can be an important part of the healthy diet. Polyphenols from the commonly consumed apple can be possible sources of intake of these phytochemicals. In our study, the antioxidant properties of six apple cultivars (Golden Delicious, Granny Smiths, Idared, Jonagold, Jonagored and Mutsu) harvested at commercial maturity were examined. Flesh and skin were separated and total phenolics by the Folin-Ciocalteu assay, ferric reducing antioxidant power (FRAP) and radical scavenging activities using DPPH method were determined for each. For all apples, polyphenol content and antioxidant activity of the skin were significantly higher than that of the flesh showing that apple peel is a valuable part of the fruit. There was a good linear correlation between the polyphenol content and FRAP showing that mainly polyphenols are responsible for this type of antioxidant reaction. Regarding the cultivars, there was an obvious difference between the antioxidant activities of the examined apples. The green variety Granny Smith showed the best results followed by the red-skin apples while yellow-skin apples had the lowest activity

food safety in the public awareness – survey among primary and high school students

National and international surveys show that people still do not have appropriate knowledge of and attitude to food safety. Therefore more and more countries organize educational courses to improve skills and knowledge regarding food safety. In Hungary the National Curriculum 2012 contains the program for food safety education. The aim of our survey was investigation about knowledge and attitude of primary and secondary school students towards food safety. The questions, according to international surveys, fell into 5 categories: personal hygiene, keeping food at safe temperatures, adequate cooking, avoidance of cross-contamination, and safe source of foods. Statistical evaluation was done using SPSS 20 software. Significant differences were evaluated by logistic regression, Chi square test, and crossing table analysis. Results showed that there was no significant difference among primary school students regarding gender or residence (village or town) in knowledge of food safety. Their attitudes showed more significant divergence. Logistic regression investigation has showed that there was a good correlation between knowledge and attitude of personal and kitchen hygiene. In conclusion, our students have presented more or less the same results as the others from international questionnaires. Even though, we need to improve knowledge and skill in food safety