Category Archives: Shelf Life

Research – Antimicrobial and preservative effects of the combinations of nisin, tea polyphenols, rosemary extract and chitosan on pasteurized chicken sausage

Journal of Food Protection

The study evaluated the antimicrobial and antioxidant effects of the combinations of nisin (NS), tea polyphenols (TP), rosemary extract (RE) and chitosan (CS) on low-temperature chicken sausage. An orthogonal test revealed that the most effective antimicrobial compositions were equal-quantity mixtures of 0.05% NS + 0.05% TP + 0.03% RE + 0.55% CS . The mixture also produced strong antimicrobial and antioxidant effects in low-temperature chicken sausage related to extend the shelf life to more than 30 days at 4°C. The study also investigated the inhibitory zone of NS, TP, RE and CS against Pseudomonas aeruginosa , lactic acid bacteria (LAB) and Staphylococcus aureus which were the dominant spoilage bacteria in low-temperature chicken sausage. NS had the greatest inhibitory effect on LAB and Staphylococcus aureus , exhibiting clear zone diameters of 19.7 mm and 17.8 mm respectively. TP had the largest inhibitory effect on Pseudomonas aeruginosa , exhibiting a clear zone diameter of 18.2 mm. These results indicated that the combination of NS, TP, RE and CS could be used as natural preservative s to efficiently inhibit the growth of spoilage microorganisms in low-temperature chicken sausage so as to improve its safety and shelf life.

Bespoke Vegetable Wash – Increased Shelf Life

Food Production Daily

German company Food Freshly has begun offering processors a bespoke formula wash for fresh foodstuffs that it claims will keep them germ free and extend their shelf life.

Company Website

Predictive Modelling Software Study for Food Shelf Life

TTZ 

The SOPHY project aims to develop a web-based software tool for prediction of product safety, quality and shelf life of ready-to-eat products. Fresh cut salads and deli salads were chosen as model food system. Food producers will be able to optimise their raw material selection, product formulation and processing steps virtually.

As many of you are aware I am not a great fan of predictive modelling but we will have to wait and see if this tool when fully developed will be different. I think that there are just too many parameters that change within a complex food product due to homogeneity of ingredients or constituents, bacterialhomogeneity and changes to the product through shelf life caused by chemical and microbiological actions.