Food Science
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The aim of this study was to evaluate the impact of nisin with lauryl arginine ester (LAE) or their combination by 1: 3 (w/w) on cheese preservation. The study was carried out against the most common foodborne pathogens in recombined feta... more
The aim of this study was to evaluate the impact of nisin with lauryl arginine ester (LAE) or their combination by 1: 3 (w/w) on cheese preservation. The study was carried out against the most common foodborne pathogens in recombined feta cheese (RFC) and processed cheese spread (PCS). Combination of nisin with LAE has higher synergistic preservative effect on different widespread foodborne pathogens such as Bacillus subtilis, Clostridium sporogenes and Escherichia coli compared with individual one. The most sensitive strain was E. coli with an effective minimal inhibition concentration (MIC) of 400 ppm, whereas the former spore-forming bacterial strains were totally inhibited using 700 ppm from the combination, respectively. Synergistic combination blend was added by its recommended MIC (700 ppm) in the manufacture of both RFC and PCS. The results indicated that it is efficient enough to inhibit the growth of the most common foodborne pathogens in cheese after their storage for 7 days (RFC) and 30 days (PCS).
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10/08/2007 Huffington Post
Research Interests: Psychology, Health Psychology, Health Sciences, Nutrition and Dietetics, Health Communication, and 45 moreHealth Promotion, Food Science, Social Sciences, Nutrition, Public Health Nutrition, Public Health Law, Sociology of Food and Eating, Obesity, Fat Studies, Public Health Policy, Behavioural Medicine, Diet, Food and Nutrition, Human Eating Behaviours, Health, Childhood Obesity, Public Health, Health Policy, Behavioral Medicine, Food web ecology, Cardiovascular disease, Medicine, Urban Food Systems, Cardiovascular Risk, Healthcare, Risk factors for cardiovascular diseases, Food Science and Technology, Healthy Lifestyles, Overweight, Food Quality and Safety, Dieting, Weight Loss, Empowering in Health Promotion, Food Quality, Nutrition and Diet, Overweight and Obesity, Role of Mass Media and Behavioural Change Communication, Weight, Dietas, Clinical Nutrition and Dietetics, Food Regulations, Junk Food, Saturated Fats, Health Psychology and Behavioral Medicine, and Public Policy
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The better understanding of the functioning of microbial communities is a challenging and crucial issue in the field of food microbiology, as it constitutes a prerequisite to the optimization of positive and technological microbial... more
The better understanding of the functioning of microbial communities is a challenging and crucial issue in the field of food microbiology, as it constitutes a prerequisite to the optimization of positive and technological microbial population functioning, as well as for the better control of pathogen contamination of food. Heterogeneity appears now as an intrinsic and multi-origin feature of microbial populations and is a major determinant of their beneficial or detrimental functional properties. The understanding of the molecular and cellular mechanisms behind the behavior of bacteria in microbial communities requires therefore observations at the single-cell level in order to overcome "averaging" effects inherent to traditional global approaches. Recent advances in the development of fluorescence-based approaches dedicated to single-cell analysis provide the opportunity to study microbial communities with an unprecedented level of resolution and to obtain detailed insights on the cell structure, metabolism activity, multicellular behavior and bacterial interactions in complex communities. These methods are now increasingly applied in the field of food microbiology in different areas ranging from research laboratories to industry. In this perspective, we reviewed the main fluorescence-based tools used for single-cell approaches and their concrete applications with specific focus on food microbiology.