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Related Concept Videos

Methods for Controlling Microbial Growth01:29

Methods for Controlling Microbial Growth

683
Microbial growth control refers to various methods employed to inhibit, reduce, or eliminate microorganisms to ensure safety and hygiene across different settings. These methods are categorized based on the target environment and the level of microbial control required.Biocides are versatile agents designed to control microorganisms by either inhibiting their growth or outright killing them. These agents work through various physical, chemical, mechanical, or biological mechanisms. The...
683
Biological Methods for Microbial Control01:28

Biological Methods for Microbial Control

291
Biological agents offer an effective means of controlling microbial growth by leveraging natural processes like predation, competition, and the secretion of antimicrobial substances.Predatory bacteria such as Bdellovibrio species target and kill pathogens like Salmonella and E. coli. They are widely used in poultry farms to control infections. Myxococcus species help combat plant-pathogenic fungi. These naturally occurring predators serve as eco-friendly alternatives to chemical pesticides and...
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Chemical Agents for Microbial Control01:27

Chemical Agents for Microbial Control

291
Chemicals play important roles in controlling microbial growth by targeting microbial structures and functions as sanitizers, antiseptics, disinfectants, and sterilants.Alcohols are commonly used sanitizers, effectively disrupting lipid membranes, which compromises cell integrity. They are also used as antiseptics and disinfectants due to their rapid action and versatility.Phenols and their derivatives phenolics , known for denaturing proteins and disrupting cell membranes, are particularly...
291
Microorganisms in Agriculture and Food industry01:27

Microorganisms in Agriculture and Food industry

528
Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
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Physical Methods for Controlling Microbial Growth: Radiation and Filtration01:26

Physical Methods for Controlling Microbial Growth: Radiation and Filtration

324
Radiation and filtration are essential tools for microbial control, targeting microorganisms through distinct mechanisms. Radiation eliminates microbes by damaging their DNA, either killing them or inhibiting their growth. Based on wavelength, radiation is classified into two types: nonionizing and ionizing radiation.Non-ionizing radiation, such as UV radiation (200–400 nm), is absorbed by DNA, causing defects that effectively disinfect surfaces, air, and water, including safety cabinets.
324
Physical Methods for Controlling Microbial Growth: Temperature01:23

Physical Methods for Controlling Microbial Growth: Temperature

382
Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
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Author Spotlight: Microbial Control and Monitoring Strategies for Cleanroom Environments and Cellular Therapies
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Recent developments for controlling microbial contamination of nuts.

Shabir Ahmad Mir1, Manzoor Ahamd Shah2, Mohammad Maqbool Mir3

  • 1Department of Food Science & Technology, Government College for Women, Srinagar, Jammu & Kashmir, India.

Critical Reviews in Food Science and Nutrition
|February 16, 2022
PubMed
Summary

Nuts are increasingly consumed globally but risk contamination from pathogens and fungi. This review explores decontamination technologies like ozone and irradiation to enhance microbial safety and extend shelf-life.

Keywords:
AflatoxinEscherichia coliSalmonellaalmondspistachiospostharveststorage

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Area of Science:

  • Food Science
  • Microbiology
  • Food Safety

Background:

  • Global nut consumption is rising, making them economically important but susceptible to microbial contamination.
  • Contamination sources include environmental factors, poor handling, and extended storage, leading to pathogens like *Aspergillus* and *Salmonella*.
  • Nuts pose risks of pathogens and mycotoxins, necessitating improved microbial safety and shelf-life.

Approach:

  • This review synthesizes research on various decontamination technologies for nuts.
  • Evaluates the efficacy of techniques such as ozone, cold plasma, irradiation, and radiofrequency.
  • Considers factors influencing decontamination efficiency, including processing parameters and pathogen type.

Key Points:

  • Nuts are vulnerable to microbial contamination from farm to shelf.
  • Pathogenic microorganisms and mycotoxins present significant food safety concerns.
  • Advanced decontamination methods are crucial for ensuring nut safety and stability.

Conclusions:

  • Effective decontamination technologies are vital for mitigating microbial risks in nuts.
  • Ozone, cold plasma, irradiation, and radiofrequency show promise for enhancing nut safety.
  • Further research is needed to optimize these technologies for widespread application.