The Experts below are selected from a list of 252 Experts worldwide ranked by ideXlab platform
Maria Fiorenza Caboni - One of the best experts on this subject based on the ideXlab platform.
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estimation of the main compositional features of Grated parmigiano reggiano Cheese by a simple capacitive technique
Journal of Food Engineering, 2015Co-Authors: Chiara Cevoli, Alessandro Gori, Maria Fiorenza Caboni, Luigi Ragni, Eleonora Iaccheri, A Guarnieri, Annachiara BerardinelliAbstract:Abstract The non-destructive assessment and control on and off-line of some quality parameters of the Grated Cheese is a goal of the dairy industries and distributors. The present research is addressed to explore the possibility of estimating the percentage of moisture, proteins, added rind, and the ripening time of this kind of Cheese by a capacitive technique supported by basic statistical analysis and artificial neural networks (ANN). An instrumental chain composed by a parallel plate capacitor probe, for housing the Cheese in a suitable container, and a LCR meter, were used to measure the capacitance of different product mixtures, in the frequency range from 100 Hz to 10 kHz. Samples were prepared by mixing Cheeses ripened from 8 months to 36 months and rind percentage from 0% to 50%. The results show that moisture and protein percentages can be estimated in a quite good manner with a linear correlation ( R 2 up to 0.81) and ANN ( R 2 up to 0.83). The ripening time is well linearly assessed in the Cheese without the addition of rind ( R 2 = 0.994) or if the rind percentage is known ( R 2 from 0.872 to 0.963). The rind percentage is very well linearly estimated if the ripening time is known ( R 2 from 0.914 to 0.987). Estimation of the rind percentage if the ripening time is unknown appears more difficult (max R 2 = 0.658) because both ripening and addition of rind involve a decrease in capacitance. The frequency at which the capacitance is measured shows only a weak influence in the goodness of the parameters determination. On the whole and as a trend, the correlations improve increasing the frequency. The obtained results, the conformation of the probe and the minimal data treatments mean that this technique can be considered to be applied in the chains of the Grated Cheese packaging.
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FT-NIR and FT-MIR spectroscopy to discriminate competitors, non compliance and compliance Grated Parmigiano Reggiano Cheese
2013Co-Authors: Chiara Cevoli, Marco Nocetti, Alessandro Gori, Maria Fiorenza Caboni, Lucian Cuibus, Angelo FabbriAbstract:In this investigation the potential of infrared spectroscopy, coupled to different statistical methods, were used to estimate the authenticity of Grated Protected Denomination of Origin (PDO) Parmigiano Reggiano Cheese (P-R). The feasibility of the analytical approach in the prediction of Cheese authenticity without the use of wet chemistry was evaluated. A total of 400 plastic-sealed Grated Cheese samples classified as: compliance P-R, competitors, non-compliance P-R (defected P-R), and P-R with rind content of > 18%. PCA was conducted for an explorative spectra analysis. Soft independent modelling of class analogy (SIMCA) analysis and artificial neural networks (ANNs) were used to classify samples, according to different Cheese categories. For both the spectroscopic techniques, PCA correctly discriminated compliance P-R from competitors, but not the P-R as a function of the rind percentage and months of ripening. SIMCA analysis accurately classified the compliance and competitors' P-R samples, while samples belonging to the classes of defected P-R and P-R with rind content > 18% were not accurately classified. ANN was more efficient than SIMCA in the classification of all the Cheese classes. The results showed that NIR and MIR combined with different statistical approaches can be suitable for a sensitive, non-destructive, rapid and inexpensive screening of Grated P-R Cheese authenticity
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Discrimination of Grated Cheeses by Fourier transform infrared spectroscopy coupled with chemometric techniques
International Dairy Journal, 2012Co-Authors: Alessandro Gori, Marco Nocetti, Rubén M. Maggio, Lorenzo Cerretani, Maria Fiorenza CaboniAbstract:Abstract Attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR), combined with chemometric analysis, was used to classify Grated Parmigiano-Reggiano Cheese from other grana-type Cheeses (so called for their granular texture) from Italy, central and northern Europe. A total of 36 Grated Cheese samples (21 Parmigiano-Reggiano and 15 Italian and non-Italian non-Protected Designation of Origin) were analysed. Samples were scanned in the range of 4000–700 cm −1 . Two attenuated total reflectance accessories were utilised. Linear discriminant analysis (LDA) and principal component analysis were used to analyse spectral data after applying a moving windows algorithm for wavelength selection. Both methods successfully classified the four classes of Grated Cheese samples, and LDA was found to be the best chemometric approach. ATR-FTIR spectroscopy coupled with LDA is a promising technique, and merits further investigation as a reliable and rapid classification tool that does not require chemical analyses for discrimination of Cheese.
Alessandro Gori - One of the best experts on this subject based on the ideXlab platform.
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estimation of the main compositional features of Grated parmigiano reggiano Cheese by a simple capacitive technique
Journal of Food Engineering, 2015Co-Authors: Chiara Cevoli, Alessandro Gori, Maria Fiorenza Caboni, Luigi Ragni, Eleonora Iaccheri, A Guarnieri, Annachiara BerardinelliAbstract:Abstract The non-destructive assessment and control on and off-line of some quality parameters of the Grated Cheese is a goal of the dairy industries and distributors. The present research is addressed to explore the possibility of estimating the percentage of moisture, proteins, added rind, and the ripening time of this kind of Cheese by a capacitive technique supported by basic statistical analysis and artificial neural networks (ANN). An instrumental chain composed by a parallel plate capacitor probe, for housing the Cheese in a suitable container, and a LCR meter, were used to measure the capacitance of different product mixtures, in the frequency range from 100 Hz to 10 kHz. Samples were prepared by mixing Cheeses ripened from 8 months to 36 months and rind percentage from 0% to 50%. The results show that moisture and protein percentages can be estimated in a quite good manner with a linear correlation ( R 2 up to 0.81) and ANN ( R 2 up to 0.83). The ripening time is well linearly assessed in the Cheese without the addition of rind ( R 2 = 0.994) or if the rind percentage is known ( R 2 from 0.872 to 0.963). The rind percentage is very well linearly estimated if the ripening time is known ( R 2 from 0.914 to 0.987). Estimation of the rind percentage if the ripening time is unknown appears more difficult (max R 2 = 0.658) because both ripening and addition of rind involve a decrease in capacitance. The frequency at which the capacitance is measured shows only a weak influence in the goodness of the parameters determination. On the whole and as a trend, the correlations improve increasing the frequency. The obtained results, the conformation of the probe and the minimal data treatments mean that this technique can be considered to be applied in the chains of the Grated Cheese packaging.
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FT-NIR and FT-MIR spectroscopy to discriminate competitors, non compliance and compliance Grated Parmigiano Reggiano Cheese
2013Co-Authors: Chiara Cevoli, Marco Nocetti, Alessandro Gori, Maria Fiorenza Caboni, Lucian Cuibus, Angelo FabbriAbstract:In this investigation the potential of infrared spectroscopy, coupled to different statistical methods, were used to estimate the authenticity of Grated Protected Denomination of Origin (PDO) Parmigiano Reggiano Cheese (P-R). The feasibility of the analytical approach in the prediction of Cheese authenticity without the use of wet chemistry was evaluated. A total of 400 plastic-sealed Grated Cheese samples classified as: compliance P-R, competitors, non-compliance P-R (defected P-R), and P-R with rind content of > 18%. PCA was conducted for an explorative spectra analysis. Soft independent modelling of class analogy (SIMCA) analysis and artificial neural networks (ANNs) were used to classify samples, according to different Cheese categories. For both the spectroscopic techniques, PCA correctly discriminated compliance P-R from competitors, but not the P-R as a function of the rind percentage and months of ripening. SIMCA analysis accurately classified the compliance and competitors' P-R samples, while samples belonging to the classes of defected P-R and P-R with rind content > 18% were not accurately classified. ANN was more efficient than SIMCA in the classification of all the Cheese classes. The results showed that NIR and MIR combined with different statistical approaches can be suitable for a sensitive, non-destructive, rapid and inexpensive screening of Grated P-R Cheese authenticity
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Discrimination of Grated Cheeses by Fourier transform infrared spectroscopy coupled with chemometric techniques
International Dairy Journal, 2012Co-Authors: Alessandro Gori, Marco Nocetti, Rubén M. Maggio, Lorenzo Cerretani, Maria Fiorenza CaboniAbstract:Abstract Attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR), combined with chemometric analysis, was used to classify Grated Parmigiano-Reggiano Cheese from other grana-type Cheeses (so called for their granular texture) from Italy, central and northern Europe. A total of 36 Grated Cheese samples (21 Parmigiano-Reggiano and 15 Italian and non-Italian non-Protected Designation of Origin) were analysed. Samples were scanned in the range of 4000–700 cm −1 . Two attenuated total reflectance accessories were utilised. Linear discriminant analysis (LDA) and principal component analysis were used to analyse spectral data after applying a moving windows algorithm for wavelength selection. Both methods successfully classified the four classes of Grated Cheese samples, and LDA was found to be the best chemometric approach. ATR-FTIR spectroscopy coupled with LDA is a promising technique, and merits further investigation as a reliable and rapid classification tool that does not require chemical analyses for discrimination of Cheese.
Frank Devlieghere - One of the best experts on this subject based on the ideXlab platform.
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use of biobased materials for modified atmosphere packaging of short and medium shelf life food products
Innovative Food Science and Emerging Technologies, 2014Co-Authors: Nanou Peelman, Peter Ragaert, Angelique Vandemoortele, Elien Verguldt, Bruno De Meulenaer, Frank DevlieghereAbstract:Abstract The research objective was to evaluate the performance of biobased plastics for modified atmosphere packaging (MAP) both on laboratory and industrial scales. Therefore the shelf-life (4 °C) of rumpsteak, ham sausage, filet de saxe, Grated Cheese and pre-fried fries that were MAP-packed in poly(lactic acid) (PLA) and cellulose-based multilayer packages was evaluated and compared with their shelf-life when packed in conventional materials. Furthermore, tests were performed on industrial packaging lines. The biobased packages showed sufficient gas-barrier to guarantee the shelf-life of MAP-packed food products, even when materials with lower barrier properties were used, but for rumpsteak and ham sausage, different light permeabilities of the packaging materials led to more discoloration. Furthermore, the biobased materials performed well on the industrial packaging machines, but seemed too brittle to hold larger contents. This study shows promising results toward the application of biobased packaging materials for different food products. Industrial relevance Environmental concerns regarding food packaging have led to the development of more sustainable alternatives. One of these alternatives are biobased materials. This research shows that several biobased plastics can contain and protect the food as well as maintaining its sensory quality. The biobased packages showed sufficient gas barrier to guarantee the shelf-life of the MAP packed food products, even when materials with lower barrier properties were used. Furthermore, case studies at different companies (on industrial packaging lines) show that a successful entrance in the market will not be hindered by technical problems.
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application of biobased materials for packing short medium and long shelf life food products
Abstracts of 26th IAPRI symposium on packaging 2013, 2013Co-Authors: Nanou Peelman, Peter Ragaert, Angelique Vandemoortele, Elien Verguldt, Frank Devlieghere, Bruno De MeulenaerAbstract:The possible application of several multilayered biobased materials for packing different food products, ranging from short to long shelf life products, was investigated. Several transparent and metalized cellulose based film, a cellulose/PLA based film, a xylan based film and PLA trays with a PLA based film, a PLA/cellulose based film and a PLA/paper based film as topfilm were examined. The investigated food products were tomatoes, steak, French fries, ham sausage, filet de saxe (a raw cured pork meat product) Grated Cheese, tortillachips, rice cakes, dry biscuits and potato flakes all packed under air or modified atmosphere (MAP). The food products were stored at refrigerated (4°C) or room temperature and analyzed at certain points during their shelf life. For the short shelf life products, microbiological analysis (total plate count, lactic acid bacteria and yeast and moulds), gas composition of the headspace, color, aw and pH were followed and those quality parameters were each time compared with their evolution in the conventionally packaged food products. For the medium shelf life products also hydrolytic and oxidative lipid rancidity were monitored. For the long shelf life products no microbiological analysis were performed. Furthermore, sensory characteristics of the different food products were evaluated. From the storage experiments it could be concluded that most investigated biobased materials are good functional substitutes for the conventional packaging materials currently used. For example, the oxygen and carbon dioxide concentrations followed the same trend as in the reference film and the concentrations remained below the maximum limit or above the minimal limit during the entire shelf life of the food products.
Y Datta - One of the best experts on this subject based on the ideXlab platform.
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The U.S. Alkaline AA Battery Market: A Competitive Profile
Journal of Economics and Public Finance, 2021Co-Authors: Y DattaAbstract:This paper follows the footsteps of eleven studies that have tried to analyze the competitive profile of U.S. consumer markets: Men’s Shaving Gel, Beer, Shampoo, Shredded/Grated Cheese, Refrigerated Orange Juice, Men’s Razor-Blades, Women’s Razor-Blades, Toothpaste, Canned Soup, Coffee, and Potato Chips. Porter associates high market share with cost leadership strategy which is based on the idea of competing on a price that is lower than that of the competition. However, customer-perceived quality—not low cost—should be the underpinning of competitive strategy, because it is far more vital to long-term competitive position and profitability than any other factor. So, a superior alternative is to offer better quality vs. the competition. In most consumer markets a business seeking market share leadership should try to serve the middle class by competing in the mid-price segment; and offering quality better than that of the competition: at a price somewhat higher to signify an image of quality, and to ensure that the strategy is both profitable and sustainable in the long run. Quality, however, is a complex concept consumers generally find difficult to understand. So, they often use relative price, and a brand’s reputation, as a symbol of quality. For 2008 we chose the Alkaline AA Battery because its sales were $667 million vs. $283 million for AAA. By the same token, we have focused our analysis on AA 4-pack because it was the most popular size with 2008 sales of $190 million. In 2008 the AA 4-pack Alkaline Battery market was quite competitive with 30 brands with sales over $25,000. Using Hierarchical Cluster Analysis, we tested two hypotheses: (1) That the market leader is likely to compete in the mid-price segment, and that (2) Its unit price is likely to be higher than that of the nearest competition. For 2008 the results supported Hypothesis I and II. Both the market leader Energizer, and the runner-up Duracell, were members of the mid-price segment. Moreover, the unit price of Energizer was higher than that for Duracell, as we have hypothesized. For 2007 the results did not support Hypothesis I, because Energizer found it to be a member of the premium segment, even though Duracell maintained its association with the mid-price segment. We found that relative price was a strategic variable, as hypothesized. We also discovered four strategic groups in the industry.
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The U.S. Potato Chip Market: A Competitive Profile
Journal of Economics and Public Finance, 2020Co-Authors: Y DattaAbstract:This paper follows the footsteps of ten studies that have tried to analyze the competitive profile of U.S. consumer markets: Men’s Shaving Gel, Beer, Shampoo, Shredded/Grated Cheese, Refrigerated Orange Juice, Men’s Razor-Blades, Women’s Razor-Blades, Toothpaste, Canned Soup, and Coffee. Porter associates high market share with cost leadership strategy which is based on the idea of competing on a price that is lower than that of the competition. However, customer-perceived quality—not low cost—should be the underpinning of competitive strategy, because it is far more vital to long-term competitive position and profitability than any other factor. So, a superior alternative is to offer better quality vs. the competition. In most consumer markets a business seeking market share leadership should try to serve the middle class by competing in the mid-price segment; and offering quality better than that of the competition: at a price somewhat higher, to signify an image of quality, and to ensure that the strategy is both profitable and sustainable in the long run. Quality, however, is a complex concept consumers generally find difficult to understand. So, they often use relative price, and a brand’s reputation, as a symbol of quality. In 2008 the U.S. retail sales for the Potato Chip market were $3.07 Billion. The pack sizes varied from 0.8oz to 50oz, with the 9- 13oz packs being the most popular with a 33% share. So, we have focused cluster analysis on this size. In 2008 the U.S. Potato Chip market was highly competitive—notwithstanding the dominance of Pepsi Co.’s Lay’s brand family—with a total of 254 brands. Using Hierarchical Cluster Analysis, we tested two hypotheses: (1) That the market leader is likely to compete in the mid-price segment, and that (2) Its unit price is likely to be higher than that of the nearest competition. Employing U.S. retail sales data for 2008 and 2007 we found that the results supported Hypothesis I; both the market leader Lay’s Plain Potato Chip brand--and the runner-up Pringles Original Potato Chip brand--were members of the mid-price segment. However, while the unit price of the market leader was somewhat higher than that of the runner-up for 2008—as we have hypothesized--this was not the case for 2007, although the price difference between the two brands did not seem statistically significant. We found that relative price was a strategic variable, as hypothesized. We also discovered four strategic groups in the industry. This is the eleventh in the study of U.S. consumer markets we have cited above. In eight of these—that exclude Men’s and Women’s Razor-Blades, and Ground Coffee—a pattern has emerged. In all eight cases the market leader was a member of the mid-price segment, as we have hypothesized. Finally, in the words of Dirk Burhans, the author of Crunch, it is important to realize that a “potato chip could be such a subtle, delicate experience”.
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The U.S. Coffee Market: A Competitive Profile
Journal of Economics and Public Finance, 2020Co-Authors: Y DattaAbstract:This paper follows the path of nine studies of U.S. consumer markets: Men’s Shaving Gel, Beer, Shampoo, Shredded/Grated Cheese, Refrigerated Orange Juice, Men’s Razor-Blades, Women’s Razor-Blades, Toothpaste, and Canned Soup. Porter associates high market share with cost leadership strategy which is based on the idea of competing on a price that is lower than that of the competition. However, customer-perceived quality—not low cost—should be the underpinning of competitive strategy, because it is far more vital to long-term competitive position and profitability than any other factor. So, a superior alternative is to offer better quality vs. the competition. In most consumer markets a business seeking market share leadership should try to serve the middle class by competing in the mid-price segment; and offering quality better than that of the competition: at a price somewhat higher, to signify an image of quality, and to ensure that the strategy is both profitable and sustainable in the long run. Quality, however, is a complex concept consumers generally find difficult to understand. So, they often use relative price, and a brand’s reputation, as a symbol of quality. In 2008 the U.S. retail sales for the Coffee market were $3.78 Billion. The market featured five varieties of coffee: Ground, Soluble (Instant), Whole Bean, Liquid, and Flavored. We have focused our analysis on Ground Coffee which had a 70% share in 2008. In 2008 the Ground Coffee market leader was the Folgers brand family with a market share of 21.8% , followed by the Maxwell House brand with 11.6%. The pack sizes varied from 1.3- to 52oz, with the 10- 13 oz packs being the most popular. So, we have focused cluster analysis on this pack. The Ground Coffee market was highly competitive. In 2008 it had 450 brands . Using Hierarchical Cluster Analysis, we tested two hypotheses: (1) That the market leader is likely to compete in the mid-price segment, and that (2) Its unit price is likely to be higher than that of the nearest competition. Employing U.S. retail sales data—for both 2008 and 2007 —we found that the results did not support our hypothesis that the market leader would be a member of the mid-price segment. Instead, the results show that both the market leader, the Folgers flagship brand— and the runner-up Maxwell House—were members of the economy segment, although Folgers’ unit price was higher than that of Maxwell House, as we have hypothesized. This implies that both Folgers and Maxwell House were following the cost leadership strategy based on lower price than better quality, and treated coffee as a commodity to gain market share. This is truly a stunning result! In all similar nine studies preceding this one, not a single market leader—or runner-up—competed in the economy segment! The spectacular success of Starbucks demonstrated in no uncertain terms that the consumers were no longer content to treat coffee as a run-of-the mill drink—but rather something special—that deserved to be relished, and for which they were willing to pay a premium price. Finally, we discovered five strategic groups in the industry.
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the u s women s razor blade market a competitive profile
Journal of Economics and Public Finance, 2019Co-Authors: Y DattaAbstract:This paper follows the path of six studies: the U.S. Men’s Shaving Cream, the U.S. Beer, the U.S. Shampoo, the U .S. Shredded/Grated Cheese, the U.S. Refrigerated Orange Juice, and the U.S. Men’s Razor-Blade markets. Porter associates high market share with cost leadership strategy which is based on the idea of competing on a price that is lower than that of the competition. However, customer-perceived quality—not low cost—should be the foundation of competitive strategy, because it is far more vital to long-term competitive position and profitability than any other factor. So, a superior alternative is to offer better quality vs. the competition. In most consumer markets a business seeking market share leadership should try to serve the middle class by competing in the mid-price segment; and offering quality better than that of the competition: at a price somewhat higher, to signify an image of quality, and to ensure that the strategy is both profitable and sustainable in the long run. Quality, however, is a complex concept consumers generally find difficult to understand. So, they often use relative price, and a brand’s reputation as a symbol of quality. In 2008 sales in the U.S. were $83 million for the Women’s Razors, and $192 million for the Women’s Blades. In both markets there were two major players. In the Women’s Razors market P&G’s Gillette had a 58% market share, followed by Schick, a distant second, with a 31% share. Likewise, in the Women’s Blade market, Gillette had a 61% share, and Schick a 35% share. We tested two hypotheses: (1) That a market leader is likely to compete in the mid-price segment, and (2) That the unit price of the market leader is likely to be somewhat higher than that of the nearest competition. Employing U.S. retail sales data for 2008 and 2007, we found that for 2008 the market leader in the Women’s Razor market—Gillette Venus Embrace—was not a member of the mid-price segment, but the super-premium segment. Likewise, in the Women’s Blade market, the market leader—Gillette Venus Original (Note 1)—was part of the premium segment, not the mid-price segment. Several arguments can be offered to explain this deviation: (1) There is not much competition in this market with only two major players, (2) The technology of producing Razors and Blades has become more complex and consequently more expensive, (3) Producers are now offering many more new feature—and benefits—than ever before that further raise the cost of production, and (4) For many American women, having smooth armpits and legs is an important social norm they must observe for which they are willing to pay a premium price . Based on Gillette Fusion, the first men’s five-blade Razor, Gillette introduced Venus Embrace, a first five-blade Razor for women. Whereas Gillette had positioned itself as a premium brand in the past, it moved up the ladder and placed Venus Embrace in the super-premium segment in 2008. We also found strong support for the idea, that relative price is a strategic variable. Finally, we discovered three strategic groups in the industry.
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The U.S. Women’s Razor-Blade Market: A Competitive Profile
Journal of Economics and Public Finance, 2019Co-Authors: Y DattaAbstract:This paper follows the path of six studies: the U.S. Men’s Shaving Cream, the U.S. Beer, the U.S. Shampoo, the U .S. Shredded/Grated Cheese, the U.S. Refrigerated Orange Juice, and the U.S. Men’s Razor-Blade markets. Porter associates high market share with cost leadership strategy which is based on the idea of competing on a price that is lower than that of the competition. However, customer-perceived quality—not low cost—should be the foundation of competitive strategy, because it is far more vital to long-term competitive position and profitability than any other factor. So, a superior alternative is to offer better quality vs. the competition. In most consumer markets a business seeking market share leadership should try to serve the middle class by competing in the mid-price segment; and offering quality better than that of the competition: at a price somewhat higher, to signify an image of quality, and to ensure that the strategy is both profitable and sustainable in the long run. Quality, however, is a complex concept consumers generally find difficult to understand. So, they often use relative price, and a brand’s reputation as a symbol of quality. In 2008 sales in the U.S. were $83 million for the Women’s Razors, and $192 million for the Women’s Blades. In both markets there were two major players. In the Women’s Razors market P&G’s Gillette had a 58% market share, followed by Schick, a distant second, with a 31% share. Likewise, in the Women’s Blade market, Gillette had a 61% share, and Schick a 35% share. We tested two hypotheses: (1) That a market leader is likely to compete in the mid-price segment, and (2) That the unit price of the market leader is likely to be somewhat higher than that of the nearest competition. Employing U.S. retail sales data for 2008 and 2007, we found that for 2008 the market leader in the Women’s Razor market—Gillette Venus Embrace—was not a member of the mid-price segment, but the super-premium segment. Likewise, in the Women’s Blade market, the market leader—Gillette Venus Original (Note 1)—was part of the premium segment, not the mid-price segment. Several arguments can be offered to explain this deviation: (1) There is not much competition in this market with only two major players, (2) The technology of producing Razors and Blades has become more complex and consequently more expensive, (3) Producers are now offering many more new feature—and benefits—than ever before that further raise the cost of production, and (4) For many American women, having smooth armpits and legs is an important social norm they must observe for which they are willing to pay a premium price . Based on Gillette Fusion, the first men’s five-blade Razor, Gillette introduced Venus Embrace, a first five-blade Razor for women. Whereas Gillette had positioned itself as a premium brand in the past, it moved up the ladder and placed Venus Embrace in the super-premium segment in 2008. We also found strong support for the idea, that relative price is a strategic variable. Finally, we discovered three strategic groups in the industry.
Miguel A. Alvarez - One of the best experts on this subject based on the ideXlab platform.
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histamine producing lactobacillus parabuchneri strains isolated from Grated Cheese can form biofilms on stainless steel
Food Microbiology, 2016Co-Authors: María Díaz, Esther Sanchezllana, Cruz M Martin, Victor Ladero, Begona Redruello, Maria Fernandez, Miguel A. AlvarezAbstract:Abstract The consumption of food containing large amounts of histamine can lead to histamine poisoning. Cheese is one of the most frequently involved foods. Histamine, one of the biogenic amines (BAs) exhibiting the highest safety risk, accumulates in food contaminated by microorganisms with histidine decarboxylase activity. The origin of these microorganisms may be very diverse with contamination likely occurring during post-ripening processing, but the microorganisms involved during this manufacturing step have never been identified. The present work reports the isolation of 21 histamine-producing Lactobacillus parabuchneri strains from a histamine-containing Grated Cheese. PCR revealed that every isolate carried the histidine decarboxylase gene ( hdcA ). Eight lineages were identified based on the results of genome PFGE restriction analysis plus endonuclease restriction profile analysis of the carried plasmids. Members of all lineages were able to form biofilms on polystyrene and stainless steel surfaces. L. parabuchneri is therefore an undesirable species in the dairy industry; the biofilms it can produce on food processing equipment represent a reservoir of histamine-producing bacteria and thus a source of contamination of post-ripening-processed Cheeses.
