| 1. |
- Båth, Klara, et al.
(författare)
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Microbiota of an unpasteurised cellar-stored goat cheese from northern Sweden
- 2012
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Ingår i: Agricultural and Food Science. - Helsinki, Finland : M T T / Agrifood Research Finland. - 1459-6067 .- 1795-1895. ; 21:2, s. 197-203
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Tidskriftsartikel (refereegranskat)abstract
- This qualitative study reports on lactic acid bacteria (LAB), yeasts and moulds isolated from three artisanal Swedish cellar-stored goat cheeses aged for 1, 3 and 5 months. Starter culture LAB dominated in the younger cheeses, and Leuconostoc pseudomesenteroides, common in raw goats' milk, had persisted from the unpasteurised milk into all the cheeses. Non-starter LAB dominated in the 5 month cheese, in particular, Lactobacillus sakei, a meat-associated LAB not previously isolated from cheese. Debaryomyces hansenii, and Penicillium and Mucor species were dominant among the yeasts and moulds, respectively. The cheese rind was not formed primarily from Penicillium species as in traditional cheeses such as Camembert - rather, mycelium from Mucor mucedo contributed to rind formation. Mould species known to produce sterigmatocystin, aflatoxins or ochratoxin A in cheese were not isolated in this study; growth of mycotoxigenic Aspergilli may have been inhibited by the cool conditions in the earth-cellar (4-6 degrees C).
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| 2. |
- Ferrentino, Giovanna, et al.
(författare)
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Application of culture-independent methods for monitoring Listeria monocytogenes inactivation on food products
- 2015
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Ingår i: Process Biochemistry. - : Elsevier BV. - 1359-5113 .- 1873-3298. ; 50:2, s. 188-193
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Tidskriftsartikel (refereegranskat)abstract
- When new food processing technologies are investigated as alternative to traditional thermal pasteurization processes, conventional cultivation-based methods are usually applied to evaluate microbial concentration before and after the treatment to determine the process efficiency. However, these standard methods lead to a typical underestimation of the microbes present in the sample, which may represent an issue when pathogenic strains have to be detected. Here, the efficiency of SC-CO2 pasteurization treatment in the inactivation of Listeria monocytogenes spiked on cured ham skin surface was evaluated using plate counts, flow cytometry (FCM) coupled with SYBR-Green I (SYBR-I) and propidium iodide (PI), and propidium monoazide quantitative PCR (PMA-qPCR), at different process conditions. SC-CO2 best performed at 12 MPa, 45 and 50 °C, resulting in a 7.5 log reduction of cultivable cells quantified by plate counts after 15 min of treatment, while FCM and PMA-qPCR revealed a 4 log and 2 log reduction of intact cells, respectively. This striking difference between culture-based and culture-independent quantification methods was independent from treatment time and indicated that a large fraction of the cells lost cultivability after treatment but maintained an intact membrane, likely entering in a so-called Viable But Not Culturable (VBNC) state. Our study highlights the usefulness of FCM and PMA-qPCR to assess the viability status of microbial populations and support their application in microbiological quality control in the food industry, in particular when mild pasteurization technologies are used.
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| 3. |
- Jensen, Sara, et al.
(författare)
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Vilken effekt skulle sänkt temperatur i kylkedjan kunna få på matsvinnet?
- 2013
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Rapport (övrigt vetenskapligt/konstnärligt)abstract
- arje år uppkommer ungefär en miljon ton matavfall i den svenska livsmedelskedjan. En del av detta är matsvinn, d.v.s. matavfall som hade kunnat undvikas, mat som slängs men som hade kunnat ätas om den hanterats annorlunda.Målet med detta projekt är att utreda hur matsvinnet i butiks- och konsumentledet skulle påverkas av en sänkt temperatur i kylkedjan. Projektet delas upp i tre delar, en beräkningsmodell, en litteratursammanställning och en intervjustudie. Beräkningsmodellen visar att hackad grönsallad i påse som lagras vid 4 °C har en hållbarhetstid på 12–13 dagar. Höjer man förvaringstemperaturen till 6 °C förkortas hållbarheten till 8–9 dagar, och vid konstant lagring vid 8 °C skulle hållbarhetstiden förkortas ytterligare till 6–7 dagar. Beräkningarna visar också att en ”normal” hemtransport på en dryg timma vid ca 12 °C (genomsnittliga värden) inte har någon påvisbar effekt på hållbarhetstiden. Litteraturstudien sammanställer information om lagar, matsvinn i butiker och hushåll samt kylförvaring i butiker och hushåll. Enligt gällande lagstiftning är livsmedelsproducenten skyldig att märka sin produkt med bäst-föredatum eller sista förbrukningsdag och en förvaringstemperatur. Produktens temperatur får aldrig, genom hela kylkedjan, överstiga den som angivits i anslutning till hållbarhetsmärkningen. Kylkedjan bryts dock ofta under transporten från butiken hem till konsumentens kylskåp. En studie om hur konsumenter förvarar mat i sitt kylskåp visar att i nästan hälften av fallen förvaras matvarorna i en temperatur som överstiger den på förpackningen märkta temperaturen. Undersökningen visar också att många konsumenter inte vet vilken temperatur de har i sina kylskåp, att temperaturen skiljer sig mellan olika hyllor eller hur de bör förvara olika matvaror på bästa sätt i kylskåpet. Andra studier visar att mycket av det onödiga matsvinnet från hushållen utgörs av mat som inte hunnits ätas upp i tid. Studier visar att temperaturmätning framför allt i öppna kylar i butik kan vara svårt och att det därför är lätt att varorna faktiskt håller annan temperatur än vad temperaturövervakningssystemet visar. Att sänka temperaturen i en kyldisk med ojämn temperatur skulle alltså i värsta fall kunna leda till högre andel svinn än förut pga. frostskadade varor. Det är därför av största vikt att den kylutrustning som används är av bra kvalitet och att butikerna är medvetna om riskerna.Intervjustudien baseras enbart på producenternas och butikschefernas svar, inga mätningar eller kontrollbesök har gjorts. En sänkt temperatur i livsmedelskedjan skulle enligt producenterna med största sannolikhet innebära förlängda hållbarhetstider för många kylda livsmedel. En stor del av den förlängda hållbarhetstiden skulle troligtvis komma livsmedelsbutikerna till godo och på så vis tror livsmedelsproducenterna att butikssvinnet skulle minska. Butikscheferna tror också att längre hållbarhetstid i kombination med ändrad datummärkning på varorna skulle minska butikernas svinn av packad sallad, packad chark, köttfärs och mjölk. Dessa fyra produkter är de som ingick i denna studie, svinnminskningen borde rimligen gälla fler produkter. Det är dock relevant att påpeka att alla produkter inte har en datummärkning men ändå stor andel svinn, t ex frukt och grönt. Nästan alla butikschefer säger att de nog skulle kunna sänka temperaturerna med sin befintliga kylutrustning, men de säger samtidigt att risken för frysskador på varorna skulle öka och att deras energianvändning skulle bli större.En sänkt temperatur i kylkedjan skulle kunna göra det möjligt för livsmedelsproducenterna att förlänga hållbarhetsdatumet på sina produkter. Längre hållbarhetstid i kombination med ändrad datummärkning på produkterna skulle kunna minska butikernas svinn av varor med datummärkning. Det skulle även kunna minska svinnet hos de konsumenter som inte äter mat vars datummärkning har passerats.
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| 4. |
- Jevinger, Åse, et al.
(författare)
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A Field Test Study on a Dynamic Shelf Life Service for Perishables
- 2014
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Ingår i: 26th Conference of the Nordic Logistics Research Network. ; , s. 78-92
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Purpose: To investigate the possibilities, risks and requirements of a dynamic shelf life service – a technological innovation focusing on minimizing food waste in supply chains (SC). Design/methodology/approach: Semi-structured, open-ended interviews with SC actors have been used to identify the requirements, possibilities and risks with a dynamic shelf life service. Field tests have been conducted to investigate practical implications and effects of small temperature variations on shelf life. The field tests involved sensors based on Bluetooth Low Energy (BLE) and Radio Frequency Identification (RFID). Findings: The results show that a DSLP service holds great potentials. The field tests revealed that shelf life predictions are sensitive to small temperature differences along the cold chain. Results from the interviews confirm the importance of accuracy. The interviews also emphasize the importance of sharing costs among the involved actors. Research limitations/implications: Key aspects from 11 SC actors concerning dynamic shelf life prediction in cold chains are provided. The field tests involve a SC from production to household. Practical implications: Implementation of a dynamic shelf life service can increase visibility and information flow within SCs. The system can also be integrated with companies’ business systems creating new business opportunities and reducing manual work by automatically alerting quality fluctuations of food products. Original/value: Quantitative and qualitative data from 11 SC actors are provided. This information, together with the experiences reported from the field tests, have the potential to help replacing dysfunctional date labelling systems and reduce food waste.
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| 5. |
- Li, Shengjie, et al.
(författare)
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Inter-relationships between the metrics of instrumental meat color and microbial growth during aerobic storage of beef at 4°C
- 2015
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Ingår i: Acta agriculturae Scandinavica. Section A, Animal science. - : Informa UK Limited. - 0906-4702 .- 1651-1972. ; 65:2, s. 97-106
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Tidskriftsartikel (refereegranskat)abstract
- The objective of this study was to investigate the inter-relationships between changes in beef color and microbial growth when steaks from longissimus thoracis et lumborum muscles were overwrapped with polyvinyl chloride film and stored at 4°C. At day 0, 4, 7 and 10 instrumental color (CIE L*, a*, b* and spectral scans) and microbial counts were measured. Bacterial communities were characterized through Terminal Restriction Fragment Length Polymorphism analysis. Both meat discoloration and microbial spoilage occurred at day 10. Total viable count, Enterobacteriaceae count and the relative abundance of Pseudomonas spp. and Acinetobacter spp. were significantly correlated with color metrics associated with discoloration. These findings indicate that meat discoloration and microbial growth may not be totally independent effects and changes in a*, Chroma and hue angle may be an indicator of meat spoilage under this specific storage condition. Meanwhile, Enterobacteriaceae and aerobic bacteria might play important roles in meat discoloration.
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| 6. |
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| 7. |
- Nielsen, Tim, et al.
(författare)
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New formulation for producing salmon pâté with reduced sodium content
- 2020
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Ingår i: Food and Chemical Toxicology. - : Elsevier BV. - 0278-6915 .- 1873-6351. ; 143
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Tidskriftsartikel (refereegranskat)abstract
- Reducing consumption of salt, specifically sodium, is one of the most effective ways to improve public health. A novel formulation for producing salmon pâté with reduced sodium content was investigated. Salmon pâtés with three different sodium concentrations were evaluated using microbiological, sensory and chemical analyses. Saltwell®, a natural salt containing a mixture of sodium chloride and potassium chloride, was used for partial substitution of sodium chloride (table salt) alone in the formulation. Replacing 80 % of the sodium chloride with Saltwell®, resulted in a 22 % reduction in sodium, without affecting microbial activity. A trained sensory panel observed minor differences in three of the twelve sensory attributes that were evaluated (coherent texture, saltiness, canned fish flavor). However, these differences were only weakly significant. Saltwell is a viable alternative to sodium chloride to produce seafood products with reduced sodium content without compromising quality and safety.
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| 8. |
- Nilsson, Fredrik, et al.
(författare)
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Models and technologies for the enhancement of transparency and visibility in food supply chains
- 2019
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Ingår i: Sustainable Food Supply Chains: Planning, Design, and Control through Interdisciplinary Methodologies. - : Elsevier. - 9780128134115 - 9780128134122 ; , s. 219-236
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Bokkapitel (övrigt vetenskapligt/konstnärligt)abstract
- With the increased pressure and challenges of economic, environmental, and social character, the need for innovations (including both the generation and adoption of innovations) that can be implemented in supply chains increases. A number of novel concepts focusing on intelligent logistics and packaging systems are being developed and tested in the food industry, all over the world. Several of these concepts predict quality and product safety of foods for use along the food supply chain (FSC) by the food industry, distributors, and retailers, as well as consumers. In this chapter, the focus is set on models and technologies related to increased transparency and visibility in FSCs for the purpose of lowering food waste, increasing food safety, and increasing overall resource efficiency. An overview of models and concepts for transparency with specific emphasis on food monitoring systems and technologies is presented, together with an in-depth field study of an industry case. The field study covers a whole supply chain in which all actors were provided with real-time data on time and temperature of a product from production until consumption. It is concluded that the use of new technologies holds great potential and huge value in collecting and sharing quality data. However, the main challenges are found in the business relationships where the risks and willingness to share information, i.e., of being more nable food supply chains.© 2019 Elsevier Inc. All rights reserved.
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