microbial stability of refrigerated intermediate moisture foods

by Ken-yuon Li

Written in English

Published: 1988 Pages: 153 Downloads: 618

Subjects:

Food -- Microbiology.,
Food -- Water activity.

Edition Notes

The Physical Object
Statement	by Ken-yuon Li.
Pagination	153 leaves, bound :
Number of Pages	153
ID Numbers
Open Library	OL15528432M

Download Read Online

REFERENCES 1 Leistner L and Rodel W The stability of intermediate moisture from BUSINESS, UAS at Middle Tennessee State University Interaction of factors to control microbial spoilage of refrigerated food, J. Food Prot., 52, , 4. Gould, G Take a trip to your nearest supermarket and select six refrigerated foods that have. Having thus described my invention what is claimed is: 1. A process for preparing a shelf-stable intermediate-moisture animal food product comprising forming a mixture comprised of uncooked proteinaceous meaty material, an edible antimicrobial agent or agents, and sufficient water soluble solutes to impart bacteriostasis to said mixture, the moisture content of said mixture being between . Part four, microbiological aspects of food preservation by moisture control covers combinations of factors to obtain the microbiological safety of foods; microbial ecology interactions in the processing of foods; microbial stability assessment in high and intermediate moisture foods with especial emphasis on fruit products; detection and enumeration of microorganisms in hurdle technology foods. low‐moisture and intermediate‐moisture foods Marcus Karel & Norman D. Heidelbaugh To cite this article: Marcus Karel & Norman D. Heidelbaugh () Recent research and development in the field of low‐moisture and intermediate‐moisture foods, C R C Critical Reviews in Food Technology, , , DOI: /

Food moisture analysis involves the whole coverage of the food items in the world because foods are comprising a considerable amount of water rather than other ingredients. Foods are vital components which are consumed by the people at each and every moment for the surviving in the world. Basically there are several kinds of foods are available for the consumption as raw foods, processed foods. For many years, low moisture foods, such as chocolate, were regarded as microbiologically safe due to the inherent product characteristics. Water activity levels below would prevent any microbial growth, whereas water activities below would prevent proliferation of pathogenic / toxin formation by toxigenic microorganisms. A water activity of > and. Microbial safety and stability of heating operations: challenges and perspectives, References, 6 Impact of refrigeration operations on the microbial ecology of foods, L. Huang Introduction, Refrigeration as a unit operation, Basic principles of refrigeration, A food product comprised of solid pieces of meat and/or vegetables intimately mixed within a liquid phase gravy or sauce is made microbiologically stable at non-refrigerated storage conditions by immersing the solids phase in an excess of said liquid phase comprising an aqueous solution of stabilizing solutes to infuse a portion of the solutes into the solids phase to the extent of reducing.

Food Shelf Life Stability book. Read reviews from world’s largest community for readers. Food Shelf Life Stability provides a unique approach to understa 5/5(1). Refrigerated storage is the simplest method of preserving for short time handling and storage of fish. The objective of this study was to investigate the effects of refrigerated storage on the microstructure, physicochemical (proximate composition, pH, TVB-N, LHC), microbial (total mesophilic count, TMC and total psychrotrophic count, TPC) and sensory changes of grouper (Epinephelus coioides. The stability of intermediate moisture foods (aw – ), such as dried fruits, jams, and soft moist pet foods, depends on combinations of factors, such as low a w, low pH, pasteurization, chemical additives, and impervious packaging. pH. pH is a term used to describe the acidity or alkalinity of . Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality. The first section emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water content, and time-dependant phenomena affecting.

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microbial stability of refrigerated intermediate moisture foods by Ken-yuon Li Download PDF EPUB FB2

Abstract Changing environmental conditions to which intermediate moisture foods (IMF's) are exposed during production, storage, distribution and use, are important microbial stability factors. Temperature changes result in local surface condensations leading to microbial Cited by: Localized surface condensations affect microbial stability of intermediate moisture foods (IMF).

Two surface modifications previously reported were tested for their ability to improve microbial surface stability; control of surface preservative concentration and reduced surface by: Dept.

of Nutrition & Food Science, Massachusetts Institute of Technology, Cambridge, MA Dept. of Food Science & Industries, University of Minnesota, St. Paul, MN Cited by: The microbial stability of refrigerated intermediate moisture foods.

Abstract. Graduation date: The lag phase, the specific growth rate, the minimum a [subscript w]\ud required for growth and the temperature characteristic of\ud Fsendomonas fluorescens, Brochothrix thermosphacta, Salmonella\ud typhlmurium, Streptococcus faecalis and.

Qinchun Rao, Mary Catherine Fisher, Mufan Guo, Theodore P. Labuza, Storage Stability of a Commercial Hen Egg Yolk Powder in Dry and Intermediate-Moisture Food Matrices, Journal of Agricultural and Food Chemistry, /jfy, 61, 36, (), ().Cited by: Such foods are generally classified as intermediate‐moisture foods (IMFs).

When focusing on the safety perspective of IMFs, the effect of the nonequilibrium state of many semimoist foods on the value of aw has been thoroughly studied in a critical review covering the role of aw in the microbial stability of IMF. Intermediate moisture foods (IMF) are in general microbiologically stable products.

However, due to health concerns consumer demands are increasingly forcing producers to lower the fat, sugar and preservatives content, which impede the stability of the IMF products. Microbial Stability Bread and cakes are considered as intermediate-moisture foods with moisture contents typically ranging from 18% to 25% for cakes and 35–42% for bread.

The water activity (aw) of these products is above Food spoilage may be defined as a process or change which renders a product undesirable or unacceptable for consumption.

This complex ecological phenomenon is the outcome of the biochemical activity of microbial chemical processes which will eventually dominate according to the prevailing ecological determinants. Types of foods must be differentiated.

One might differentiate among intermediate‐moisture foods (IMFs), high‐moisture foods (HMFs), integer foods, and others. Packaging is an important hurdle for most foods. It supports the microbial stability and safety and the sensory quality of the products.

The microbial stability and safety of most traditional and novel foods is based on a combination of several factors (hurdles), which should not be overcome by the microorganisms present.

This is. Changing environmental conditions to which intermediate moisture foods (IMF's) are exposed during production, storage, distribution and use, are important microbial stability factors.

However, low and intermediate moisture food ingredients can undergo chemical degradation, mainly due to oxidation and nonenzymatic browning. The kinetics of these reactions greatly depends on the inherent moisture. In this chapter, parameters that are key predictors of the stability of dried and intermediate moisture food ingredients are shown.

Preparations of Intermediate Moisture (IM) meats by different techniques have been outlined. The role of water activity (a w,), humectants, hurdle concept, and modified atmosphere packaging (MAP) is discussed for achieving the microbial stability and safety of the products. Intermediate-moisture foods (i.e., foods with water activities between and ) do not require refrigeration to control pathogens, but they may have a limited shelf life because of spoilage.

Food Science and Technology presented on August 5. Title: The Microbial Stability of Refrigerated Intermediate Moisture Foods Abstract approved: T t»Y Anl-nmAntonio i Torres The lag phase, the specific growth rate, the minimum a^ required for.

Efforts should be made to improve the quality of such foods by lowering the sugar and salt addition as well as increasing the moisture content and aw but without sacrificing the microbial stability and safety of products if stored without refrigeration.

This may be achieved by an intelligent applications of hurdles. The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book.

This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. antonio torres, marcus karel, microbial stabilization of intermediate moisture food surfaces iii.

effects of surface preservative concentration and surface ph control on microbial stability of an intermediate moisture cheese analog, journal of food processing and preservation, /jtbx, 9, 2, (), (). Literature experimental data on water activity and food system composition in a wide variety of intermediate moisture foods (IMF) were utilized to test the validity of Ross' equation.

The results obtained were satisfactory and indicate that Ross' equation constitutes a simple and reasonably accurate method for predicting the water activity in IMF. The microbial stability and safety of the most traditional and novel foods is based on a combination of several preservation factors (called hurdles), and the microorganisms present in food are.

Water Activity and Food explores the role of water activity in the water relations of microorganisms and in food processing, packaging, and storage. It reviews the literature and provides numerous examples demonstrating the use of water activity to predict the reactions of microorganisms or the stability of food components.

It also highlights cases where water activity is not a reliable. Intermediate moisture foods (IMF) are shelf-stable products that have water activities ofwith a moisture content ranging from 15% - 40% and are edible without rehydration.

These food products are below the minimum water activity for most bacteria (), but are susceptible. In general, dehydrated foods have less than a w; meanwhile, intermediate moisture foods (IMF) have water activity ranging between and Figure shows that the water activity does not decrease much below until the moisture content is reduced to 1 g H 2 0 per g of solid.

Microbial stability is an obvious, and often the most important, criterion in food preservation. The a w limits for growth of various microorganisms, as shown in Figure 1, are well established and successfully used in food product development and manufacturing as well as control of product safety.

8: Media and Methods for Detection and Enumeration of Microorganisms with Consideration of Water Activity Requirements -- Introduction -- Use of Salt-based Media in Food Bacteriology -- Isolation of Bacteria from Dehydrated Foods -- Isolating and Enumerating Fungi from Foods -- Conclusion -- References -- 9: Influences of Hysteresis and Temperature on Moisture Sorption Isotherms.

Intermediate moisture foods have an aw range ofand thus water activity is their primary hurdle to achieving microbial stability and safety. IMF foods are easy to prepare and store without refrigeration. They are energy efficient and relatively cheap.

They are not readily subject to spoilage, even if packages have been damaged prior. Methods for improvement of shelf-life stability of intermediate moisture foods are considered.

It was found that vitamin C is the most limiting vitamin from a nutritional standpoint with its rate of destruction increasing with a sub w. Techniques for microbial challenge studies were developed. The microbiological stability of intermediate moisture foods results from an interruption of vital processes essential to microbial growth or spore germination which is mediated by a depressed availability or activity of water in the food, Every microorganism has an optimum and a minimum water activity for growth.

Advantages of IMF preservation • Intermediate moisture foods have an aw range ofand thus water activity is their primary hurdle to achieving microbial stability and safety. • IMF foods are easy to prepare and store without refrigeration. • They are. 8. Measurement of Water Activity, Moisture Sorption Isotherm, and Moisture Content of Foods Anthony J.

Fontana, Jr. and Brady P. Carter. 9. Moisture Effects on Food’s Chemical Stability Leonard N. Bell. Water Activity and Physical Stability Gaëlle Roudaut. Enthalpy Relaxation and Food Stability texts All Books All Texts latest This Just In Smithsonian Libraries FEDLINK (US) Genealogy Lincoln Collection.

National Emergency Library. Top Full text of "Storage stability and improvement of intermediate moisture foods, phase 2" See other formats.Jeff Daelman's 12 research works with citations and reads, including: Strategies to increase the stability of intermediate moisture foods towards Zygosaccharomyces rouxii: The effect of.