The Experts below are selected from a list of 324 Experts worldwide ranked by ideXlab platform
Minsuk Rhee - One of the best experts on this subject based on the ideXlab platform.
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response surface methodology based optimization of decontamination conditions for escherichia coli o157 h7 and salmonella typhimurium on fresh cut celery using thermoultrasound and Calcium Propionate
International Journal of Food Microbiology, 2011Co-Authors: Tae Yeon Kwak, Minsuk RheeAbstract:Abstract A combination of thermoultrasound (temperature: 50, 55, 60 °C; time: 10, 15, 20 min with the frequency of 40 KHz) and Calcium Propionate (concentration: 1, 2, 3%, w/v) treatment was applied to decontaminate Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium (S. Typhimurium) from fresh-cut celery. Using a Box–Behnken experimental design, predictive quadratic equations were developed for treatment-based population reductions of E. coli O157:H7 (R2 = 0.98, p 0.05) were observed in the color and shear force resistance of the treated celery. The optimum treatment conditions were 60 °C thermoultrasound with 2% Calcium Propionate for 15 min (E. coli O157:H7) and 59 °C thermoultrasound with 2% Calcium Propionate for 17 min (S. Typhimurium). Scanning electron microscopy was used to confirm membrane disruption in the treated microbial cells in each optimal condition. The combined treatment of thermoultrasound and Calcium Propionate contributes to the effective inactivation (more than 5 log reduction) of E. coli O157:H7 and S. Typhimurium on fresh-cut celery. Furthermore, this treatment extends fresh storability without physical quality deterioration.
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Response surface methodology-based optimization of decontamination conditions for Escherichia coli O157:H7 and Salmonella Typhimurium on fresh-cut celery using thermoultrasound and Calcium Propionate.
International journal of food microbiology, 2011Co-Authors: Tae Yeon Kwak, Minsuk RheeAbstract:A combination of thermoultrasound (temperature: 50, 55, 60°C; time: 10, 15, 20 min with the frequency of 40 KHz) and Calcium Propionate (concentration: 1, 2, 3%, w/v) treatment was applied to decontaminate Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium (S. Typhimurium) from fresh-cut celery. Using a Box-Behnken experimental design, predictive quadratic equations were developed for treatment-based population reductions of E. coli O157:H7 (R(2)=0.98, p
Sahib Alam - One of the best experts on this subject based on the ideXlab platform.
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water availability and Calcium Propionate affect fungal population and aflatoxins production in broiler finisher feed during storage
Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2014Co-Authors: Sahib Alam, Hamid Ullah Shah, Nazir Ahmad Khan, Abdul Sattar Shah, Naresh MaganAbstract:The aim of this study was to investigate the effects of Calcium Propionate, water activity (aw) and incubation time on the total fungal count and aflatoxins B1 (AFB1), B2 (AFB2), G1 (AFG1) and G2 (AFG2) production in the broiler finisher feed. The feed was added with Calcium Propionate (5 g kg–1), adjusted to 0.85, 0.90 and 0.95 aw and stored for 28 days at 25°C, analysing for mould growth and aflatoxins production every 7 days. Analysis of variance indicated that all the factors (preservative, aw and storage time) alone and in combination significantly (p < 0.001) affected the total fungal count and aflatoxins production in the feed. Minimum total fungal counts (1.99 × 102 CFU g–1) were observed in Calcium Propionate feed at 0.85 aw on day 1 and the highest (4.36 × 109 CFUs g–1) in control sample at 0.95 aw on day 28 of storage. During the storage period, AFB1 content in control samples increased from 11.35 to 73.44, from 11.58 to 81.81 and from 11.54 to 102.68 ng g–1, whereas in preserved feed the conte...
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Water availability and Calcium Propionate affect fungal population and aflatoxins production in broiler finisher feed during storage
Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2014Co-Authors: Sahib Alam, Hamid Ullah Shah, Nazir Ahmad Khan, Abdul Sattar Shah, Naresh MaganAbstract:The aim of this study was to investigate the effects of Calcium Propionate, water activity (aw) and incubation time on the total fungal count and aflatoxins B1 (AFB1), B2 (AFB2), G1 (AFG1) and G2 (AFG2) production in the broiler finisher feed. The feed was added with Calcium Propionate (5 g kg–1), adjusted to 0.85, 0.90 and 0.95 aw and stored for 28 days at 25°C, analysing for mould growth and aflatoxins production every 7 days. Analysis of variance indicated that all the factors (preservative, aw and storage time) alone and in combination significantly (p
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Influence of Calcium Propionate, water activity and storage time on mold incidence and aflatoxins production in broiler starter feed
Animal Feed Science and Technology, 2014Co-Authors: Sahib Alam, Hamid Ullah Shah, M. Afzal, Naresh MaganAbstract:The effect of Calcium Propionate at a dose of 5 g/kg on total fungal count and aflatoxins B1 (AFB1), B2 (AFB2), G1 (AFG1) and G2 (AFG2) production in broiler starter feed stored at 0.85, 0.90 and 0.95aw was investigated at 7 days interval for 28 days. All the factors (preservative, aw and storage time) alone and in combination significantly (P
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influence of Calcium Propionate water activity and storage time on mold incidence and aflatoxins production in broiler starter feed
Animal Feed Science and Technology, 2014Co-Authors: Sahib Alam, Hamid Ullah Shah, M. Afzal, Naresh MaganAbstract:The effect of Calcium Propionate at a dose of 5 g/kg on total fungal count and aflatoxins B1 (AFB1), B2 (AFB2), G1 (AFG1) and G2 (AFG2) production in broiler starter feed stored at 0.85, 0.90 and 0.95aw was investigated at 7 days interval for 28 days. All the factors (preservative, aw and storage time) alone and in combination significantly (P<0.001) affected both the total fungal viable counts and aflatoxins production. Minimum total fungal counts (2.60 log10 CFU/g) were observed in Calcium Propionate added feed at 0.85aw on day 1st of experiment whereas the highest (9.11 log10 CFU/g) in control sample at 0.95aw on 28th day of storage. Regarding aflatoxins, minimum average contents of AFB1 (8.06 ng/g), AFB2 (0.02 ng/g) and AFG2 (0.01 ng/g) were examined in preserved feed on day 1st of experiment at 0.90aw whereas the maximum amounts (173, 3.85, 4.20 ng/g, respectively) were found in control samples at 0.95aw on 28th day of incubation. AFG1 content was lowest (2.05 ng/g) in preserved feed at 0.95aw on the onset of experiment while the highest amount of the toxin (118 ng/g) was noted in control diet at 0.95aw after 28 days of storage. It was concluded that preservative addition along with aw amelioration is a valuable tool for controlling molds incidence and aflatoxins contamination in poultry feed.
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effect of Calcium Propionate and water activity on growth and aflatoxins production by aspergillus flavus
Journal of Food Science, 2010Co-Authors: Sahib Alam, Hamid Ullah Shah, Naresh MaganAbstract:Efficacy of Calcium Propionate at two different doses (0.5% and 1%) against growth and aflatoxins production by Aspergillus parasiticus (PRR-2747) was investigated in vitro on Czapek yeast extract agar at different levels of water activity (aw) in the range of 0.996-0.94aw. A. parasiticus spores germinated on all Calcium Propionate and aw treatments, however, 1% Calcium Propionate at 0.94 aw delayed the germination process up to 9 days. Mycelial growth rate was also found slower (0.57mm day -1 ) at 1% Calcium Propionate and 0.94aw. Aflatoxins (B1, B2, G1 and G2) were also produced minimally (44.45, 2.72, 21.39 and 2.06 ng g -1 of media, respectively) at the aforementioned dosage of Calcium Propionate and water activity. It was concluded from the results that addition of Calcium Propionate and aw amelioration can prove effective tools for suppressing the germination, growth rate and aflatoxins production by A. parasiticus in different substrates.
Naresh Magan - One of the best experts on this subject based on the ideXlab platform.
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water availability and Calcium Propionate affect fungal population and aflatoxins production in broiler finisher feed during storage
Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2014Co-Authors: Sahib Alam, Hamid Ullah Shah, Nazir Ahmad Khan, Abdul Sattar Shah, Naresh MaganAbstract:The aim of this study was to investigate the effects of Calcium Propionate, water activity (aw) and incubation time on the total fungal count and aflatoxins B1 (AFB1), B2 (AFB2), G1 (AFG1) and G2 (AFG2) production in the broiler finisher feed. The feed was added with Calcium Propionate (5 g kg–1), adjusted to 0.85, 0.90 and 0.95 aw and stored for 28 days at 25°C, analysing for mould growth and aflatoxins production every 7 days. Analysis of variance indicated that all the factors (preservative, aw and storage time) alone and in combination significantly (p < 0.001) affected the total fungal count and aflatoxins production in the feed. Minimum total fungal counts (1.99 × 102 CFU g–1) were observed in Calcium Propionate feed at 0.85 aw on day 1 and the highest (4.36 × 109 CFUs g–1) in control sample at 0.95 aw on day 28 of storage. During the storage period, AFB1 content in control samples increased from 11.35 to 73.44, from 11.58 to 81.81 and from 11.54 to 102.68 ng g–1, whereas in preserved feed the conte...
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Water availability and Calcium Propionate affect fungal population and aflatoxins production in broiler finisher feed during storage
Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2014Co-Authors: Sahib Alam, Hamid Ullah Shah, Nazir Ahmad Khan, Abdul Sattar Shah, Naresh MaganAbstract:The aim of this study was to investigate the effects of Calcium Propionate, water activity (aw) and incubation time on the total fungal count and aflatoxins B1 (AFB1), B2 (AFB2), G1 (AFG1) and G2 (AFG2) production in the broiler finisher feed. The feed was added with Calcium Propionate (5 g kg–1), adjusted to 0.85, 0.90 and 0.95 aw and stored for 28 days at 25°C, analysing for mould growth and aflatoxins production every 7 days. Analysis of variance indicated that all the factors (preservative, aw and storage time) alone and in combination significantly (p
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Influence of Calcium Propionate, water activity and storage time on mold incidence and aflatoxins production in broiler starter feed
Animal Feed Science and Technology, 2014Co-Authors: Sahib Alam, Hamid Ullah Shah, M. Afzal, Naresh MaganAbstract:The effect of Calcium Propionate at a dose of 5 g/kg on total fungal count and aflatoxins B1 (AFB1), B2 (AFB2), G1 (AFG1) and G2 (AFG2) production in broiler starter feed stored at 0.85, 0.90 and 0.95aw was investigated at 7 days interval for 28 days. All the factors (preservative, aw and storage time) alone and in combination significantly (P
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influence of Calcium Propionate water activity and storage time on mold incidence and aflatoxins production in broiler starter feed
Animal Feed Science and Technology, 2014Co-Authors: Sahib Alam, Hamid Ullah Shah, M. Afzal, Naresh MaganAbstract:The effect of Calcium Propionate at a dose of 5 g/kg on total fungal count and aflatoxins B1 (AFB1), B2 (AFB2), G1 (AFG1) and G2 (AFG2) production in broiler starter feed stored at 0.85, 0.90 and 0.95aw was investigated at 7 days interval for 28 days. All the factors (preservative, aw and storage time) alone and in combination significantly (P<0.001) affected both the total fungal viable counts and aflatoxins production. Minimum total fungal counts (2.60 log10 CFU/g) were observed in Calcium Propionate added feed at 0.85aw on day 1st of experiment whereas the highest (9.11 log10 CFU/g) in control sample at 0.95aw on 28th day of storage. Regarding aflatoxins, minimum average contents of AFB1 (8.06 ng/g), AFB2 (0.02 ng/g) and AFG2 (0.01 ng/g) were examined in preserved feed on day 1st of experiment at 0.90aw whereas the maximum amounts (173, 3.85, 4.20 ng/g, respectively) were found in control samples at 0.95aw on 28th day of incubation. AFG1 content was lowest (2.05 ng/g) in preserved feed at 0.95aw on the onset of experiment while the highest amount of the toxin (118 ng/g) was noted in control diet at 0.95aw after 28 days of storage. It was concluded that preservative addition along with aw amelioration is a valuable tool for controlling molds incidence and aflatoxins contamination in poultry feed.
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effect of Calcium Propionate and water activity on growth and aflatoxins production by aspergillus flavus
Journal of Food Science, 2010Co-Authors: Sahib Alam, Hamid Ullah Shah, Naresh MaganAbstract:Efficacy of Calcium Propionate at two different doses (0.5% and 1%) against growth and aflatoxins production by Aspergillus parasiticus (PRR-2747) was investigated in vitro on Czapek yeast extract agar at different levels of water activity (aw) in the range of 0.996-0.94aw. A. parasiticus spores germinated on all Calcium Propionate and aw treatments, however, 1% Calcium Propionate at 0.94 aw delayed the germination process up to 9 days. Mycelial growth rate was also found slower (0.57mm day -1 ) at 1% Calcium Propionate and 0.94aw. Aflatoxins (B1, B2, G1 and G2) were also produced minimally (44.45, 2.72, 21.39 and 2.06 ng g -1 of media, respectively) at the aforementioned dosage of Calcium Propionate and water activity. It was concluded from the results that addition of Calcium Propionate and aw amelioration can prove effective tools for suppressing the germination, growth rate and aflatoxins production by A. parasiticus in different substrates.
Tae Yeon Kwak - One of the best experts on this subject based on the ideXlab platform.
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response surface methodology based optimization of decontamination conditions for escherichia coli o157 h7 and salmonella typhimurium on fresh cut celery using thermoultrasound and Calcium Propionate
International Journal of Food Microbiology, 2011Co-Authors: Tae Yeon Kwak, Minsuk RheeAbstract:Abstract A combination of thermoultrasound (temperature: 50, 55, 60 °C; time: 10, 15, 20 min with the frequency of 40 KHz) and Calcium Propionate (concentration: 1, 2, 3%, w/v) treatment was applied to decontaminate Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium (S. Typhimurium) from fresh-cut celery. Using a Box–Behnken experimental design, predictive quadratic equations were developed for treatment-based population reductions of E. coli O157:H7 (R2 = 0.98, p 0.05) were observed in the color and shear force resistance of the treated celery. The optimum treatment conditions were 60 °C thermoultrasound with 2% Calcium Propionate for 15 min (E. coli O157:H7) and 59 °C thermoultrasound with 2% Calcium Propionate for 17 min (S. Typhimurium). Scanning electron microscopy was used to confirm membrane disruption in the treated microbial cells in each optimal condition. The combined treatment of thermoultrasound and Calcium Propionate contributes to the effective inactivation (more than 5 log reduction) of E. coli O157:H7 and S. Typhimurium on fresh-cut celery. Furthermore, this treatment extends fresh storability without physical quality deterioration.
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Response surface methodology-based optimization of decontamination conditions for Escherichia coli O157:H7 and Salmonella Typhimurium on fresh-cut celery using thermoultrasound and Calcium Propionate.
International journal of food microbiology, 2011Co-Authors: Tae Yeon Kwak, Minsuk RheeAbstract:A combination of thermoultrasound (temperature: 50, 55, 60°C; time: 10, 15, 20 min with the frequency of 40 KHz) and Calcium Propionate (concentration: 1, 2, 3%, w/v) treatment was applied to decontaminate Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium (S. Typhimurium) from fresh-cut celery. Using a Box-Behnken experimental design, predictive quadratic equations were developed for treatment-based population reductions of E. coli O157:H7 (R(2)=0.98, p
Elke Karin Arendt - One of the best experts on this subject based on the ideXlab platform.
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The effect of sourdough and Calcium Propionate on the microbial shelf-life of salt reduced bread
Applied Microbiology and Biotechnology, 2012Co-Authors: Markus C E Belz, Liam A M Ryan, Regina Mairinger, Kevin D. Cashman, Emanuele Zannini, Elke Karin ArendtAbstract:The consumption of low-salt bread represents an efficient way to improve public health by decreasing cardiovascular health issues related to increased intakes of sodium chloride (NaCl). The reduction of NaCl influences the bread quality characteristics, in particular the shelf-life. Calcium Propionate (CP) is commonly used in bread as an antifungal agent. Alternatively, sourdough can be used as a natural preservative. This work addresses the feasibility of NaCl reduction in wheat bread focussing on shelf-life and the compensation using sourdough as well as chemical preservatives. The impact of NaCl reduction and the addition of preservative agents in conjunction with different NaCl concentrations on the shelf-life of bread were tested under 'environmental' conditions in a bakery as well as using challenge tests against selected fungi. The challenge tests were performed using fungi commonly found in the bakery environment such as Penicillium expansum, Fusarium culmorum and Aspergillus niger. NaCl reduction decreased the shelf-life by 1-2 days. The addition of sourdough with antifungal activity prolonged the shelf-life to 12-14 days whereas the addition of 0.3 % Calcium Propionate prolonged the shelf-life to 10-12 days only. The fungal challenge tests revealed differences in the determined shelf-life between the different fungi based on their resistance. Similar antifungal performance was observed in sourdough breads and Calcium Propionate breads when tested against the different indicator moulds. The findings of this study indicate that addition of sourdough fermented using a specifically selected antifungal Lactobacillus amylovorus DSM 19280 can replace the chemical preservative Calcium Propionate addition and compensate for the reduced level and, therefore, guarantee the product safety of low-salt bread.
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the use of sourdough fermented by antifungal lab to reduce the amount of Calcium Propionate in bread
International Journal of Food Microbiology, 2008Co-Authors: Liam A M Ryan, Dal F Bello, Elke Karin ArendtAbstract:Addition of sourdough is a common practice in the bakery industry to improve, among other quality parameters, the shelf life of bread. In this study, sourdough fermented by antifungal Lactobacillus plantarum strains was investigated for the ability to inhibit growth of common bread spoilage fungi. In both in vitro and sourdough wheat bread system, the antifungal sourdoughs significantly affected the outgrowth of Aspergillus niger, Fusarium culmorum, or Penicillium expansum spores, however on wheat bread outgrowth of Penicillium roqueforti spores was not affected. In an attempt to reduce the amounts of chemical additives in bread, the antifungal sourdoughs were used in combination with Calcium Propionate (CAP) and possible synergistic effects were evaluated. Presence of 3000 ppm CAP in the bread did not affect the outgrowth of P. roqueforti, whereas outgrowth of the other fungi was retarded. A strong synergistic effect was observed when CAP and antifungal sourdoughs were combined into the bread formulation, and outgrowth of P. roqueforti was affected. The use of reduced CAP amount (1000 ppm) showed significant inhibition only when antifungal sourdough was added. Remarkably, the increase in shelf life achieved was higher than that obtained using 3000 ppm of CAP alone. In conclusion, the results of this study clearly show that the addition of antifungal sourdough has the potential to reduce the levels of chemical additives needed in the bakery industry to ensure the microbiological safety of bread.
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The use of sourdough fermented by antifungal LAB to reduce the amount of Calcium Propionate in bread
International Journal of Food Microbiology, 2008Co-Authors: Liam A M Ryan, F. Dal Bello, Elke Karin ArendtAbstract:Addition of sourdough is a common practice in the bakery industry to improve, among other quality parameters, the shelf life of bread. In this study, sourdough fermented by antifungal Lactobacillus plantarum strains was investigated for the ability to inhibit growth of common bread spoilage fungi. In both in vitro and sourdough wheat bread system, the antifungal sourdoughs significantly affected the outgrowth of Aspergillus niger, Fusarium culmorum, or Penicillium expansum spores, however on wheat bread outgrowth of Penicillium roqueforti spores was not affected. In an attempt to reduce the amounts of chemical additives in bread, the antifungal sourdoughs were used in combination with Calcium Propionate (CAP) and possible synergistic effects were evaluated. Presence of 3000??ppm CAP in the bread did not affect the outgrowth of P. roqueforti, whereas outgrowth of the other fungi was retarded. A strong synergistic effect was observed when CAP and antifungal sourdoughs were combined into the bread formulation, and outgrowth of P. roqueforti was affected. The use of reduced CAP amount (1000??ppm) showed significant inhibition only when antifungal sourdough was added. Remarkably, the increase in shelf life achieved was higher than that obtained using 3000??ppm of CAP alone. In conclusion, the results of this study clearly show that the addition of antifungal sourdough has the potential to reduce the levels of chemical additives needed in the bakery industry to ensure the microbiological safety of bread. ?? 2008 Elsevier B.V. All rights reserved.
