The paper presents the results of studying the composition of the microflora of soft cheese, the dynamics of their change during storage, as well as the optimal shelf life of the finished product.

One of the superior livestock products with high nutritional composition is milk. Food safety must be ensured to maintain milk quality. However, milk quality can change if bacterial levels are not maintained. There are total plate count levels that often exceed standardized levels in milk...

Mozzarella shelf life is highly influenced by spoilage microorganisms, which are responsible of off-flavour, texture deterioration and chromatic alteration. The effect of 24 different preserving brines on the chemical, microbiological and sensory characteristics of the product during storage was...

Some components of plastic food packaging can migrate into food, and whereas migration studies of known components are required and relatively straightforward, identification of nonintentionally added substances (NIAS; unknowns) is challenging yet imperative to better characterizing food safety. To ...

Bacteriocins are peptides that have antimicrobial activity that are non-toxic, non-allergenic, heat-resistant and have broad bactericidal activity. Bacteriocin that has been declared safe by the FDA (Food and Drug Administration) and has been widely used in the food industry is nisin, which is...

The paper presents the results of a method based on RIDA®COUNT test systems for evaluating the microbial contamination in animal products. These test systems are used to demonstrate the possibility of evaluating bacterial contamination (total microbial contamination, the presence of fungi and...

Multiple antimicrobial interventions were applied to beef carcasses and trimmings to determine if repetitive applications negatively impacted ground beef patty color and consumer sensory ratings. While some visual darkening of patty color occurred by the completion of the shelf-life period, few...

A system of ozonation for sterilizing milk has been developed. It can reduce the microbial contamination of milk with spore-forming microorganisms, thereby increasing the quality of milk sterilization taking into account the level of microbial contamination while maintaining the nutritional value....

The article provides the results of studies on the influence of microbiological risks caused by the used raw materials and the technological modes of manufacture on the quality and storage capacity of recombined butter. The objects of study were the following: butter - raw material; fat mixture...

Milk is an optimal liquid medium for the growth of microbial contaminants due to the high nutritional content. Therefore, the sterilization process is needed to make the milk save to be consumed as well as to extend the milk's shelf life by inactivating microorganisms. A non-thermal plasma system...