Drinking milk with longer shelf-life is nowadays required to have access to markets of distant countries. Novel technologies for milk processing, alternative to conventional heat-treatments, may provide milk industry with reliable, efficient and clean equipment for drinking milk manufacture. This...

The number of enterococci was monitored in smear-ripened cheeses stored under different temperature regimes. Sampling and subsequent analyses were performed on the day of manufacture (A/0 = B/0 = C/0), at the end of BBD (A/35, B/35, C/35), two weeks after BBD (A/49, B/49), and eight weeks after BBD ...

Household-level food storage can help families save money, minimize food waste, and enhance food safety and security. Storing food within households may, however, be affected by domestic routines, like food shopping and cooking. Therefore, it is essential to evaluate how consumers' attitudes and...

Increasing pasteurized milk shelf life has been a concern for the dairy industry. This study evaluated the effect of pasteurization (control) coupled with thermosonication (treatment) (11.1 s) in a continuous system on shelf-life parameters during storage along with consumer liking. Treatment...

Vegetables are an indispensable food in our daily diet. They can easily absorb nitrite, causing food safety problems. This paper determines the nitrite content of vegetables under different conditions and provide a basis for assessing food safety risks. Different conditions of vegetable storage,...

Freshly harvested onions were exposed to different doses of gamma irradiation at 0.15 KGy, 0.5 KGy and 1.5 KGy. After exposure, samples were stored at ambient temperature up to 90 days and observed for fungal incidence and determined nutritional content at 30 days of intervals. The data revealed...

Identification of the most proteolytic Pseudomonas strains that can produce heat-resistant proteases and contribute to the Ultra High Temperature (UHT) milk destabilization is of great interest. In the present study, among the 146 Pseudomonas isolates that encoded the aprX gene, five isolates with...

Context: Dry-aged beef is a value-added product with a unique flavour. The effects of the dry aging process, in terms of chamber temperature and aging time, have not been described previously for Bos indicus meat. Aims: This study evaluated the effects of aging conditions (method, temperature,...

Physical-chemical characteristics of Minas Frescal cheese (MFC) favor the growth of Staphylococcus spp. and allow the production of enterotoxins by specific strains. Here, we aimed to characterize the physical-chemical aspects (pH, storage temperature, and salt content) and the presence of ...

The aim of the present study is to evaluate the microbial dynamic changes in raw cow milk during refrigeration. Milk samples were collected from two dairy farms situated in basin and mountain areas in the region of Mila, Algeria. Cold storage of milk samples at 4°C was used to promote...