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Related Concept Videos

Physical Methods for Controlling Microbial Growth: Temperature01:23

Physical Methods for Controlling Microbial Growth: Temperature

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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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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...
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Factors Influencing Microbial Growth: Temperature

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Microorganisms display remarkable adaptations, enabling them to thrive in diverse ecological niches across a wide range of temperatures. Temperature profoundly influences microbial growth by affecting enzymatic activity, membrane fluidity, and other cellular processes.Each microorganism operates within a specific temperature range defined by three cardinal points: minimum, optimum, and maximum. Below the minimum temperature, membranes lose fluidity, halting transport processes. Above the...
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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.
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Key Techniques in Microbiology01:29

Key Techniques in Microbiology

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Aseptic techniques prevent contamination, ensure experimental accuracy, and protect researchers and microbial cultures. These techniques are essential in clinical, industrial, and research settings where sterility is required.Maintaining Sterility in Laboratory PracticesScientists maintain sterility by sterilizing tools with heat or chemicals, disinfecting work surfaces, and handling cultures in controlled environments. Working near an open flame or within a laminar flow hood reduces the risk...
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Sample Handling01:02

Sample Handling

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Transportation of samples from the collection point to the laboratory, as well as storage and preservation techniques, are crucial for maintaining sample integrity and ensuring accurate and reliable test results.
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Improving fresh cheese shelf-life through hyperbaric storage at variable room temperature.

Ricardo V Duarte1,2, José A Lopes-da-Silva1, Ana M Gomes2

  • 1Departamento de Química, LAQV-REQUIMTE, Universidade de Aveiro, Aveiro, Portugal.

Journal of Food Science
|December 4, 2022
PubMed
Summary

Hyperbaric storage (HS) at room temperature significantly inhibits microbial growth in fresh cheeses, extending shelf-life up to 60 days. This sustainable food preservation method offers an alternative to refrigeration with minimal impact on quality.

Keywords:
endogenous microbiotahyperbaric storageshelf-lifetextural profile analysiswhey loss

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Area of Science:

  • Food Science
  • Microbiology
  • Food Preservation Technologies

Background:

  • Traditional refrigeration is energy-intensive and may not be suitable for all food transport scenarios.
  • Extending the shelf-life of fresh cheeses without compromising quality is a significant challenge.
  • Novel food preservation techniques are needed to enhance food safety and reduce waste.

Purpose of the Study:

  • To evaluate the effects of hyperbaric storage (HS) at room temperature (RT) on the microbiological, physiochemical, and textural properties of fresh cheeses.
  • To compare the efficacy of HS/RT with conventional refrigerated storage over a 60-day period.
  • To assess the potential of HS as a sustainable food preservation strategy.

Main Methods:

  • Fresh cheeses from cow and goat milk were subjected to hyperbaric storage (50-100 MPa) at room temperature.
  • Microbiological, pH, color, moisture content, and textural properties were analyzed over 60 days.
  • Data were compared with cheeses stored under refrigeration at normal atmospheric pressure.

Main Results:

  • Hyperbaric storage (75-100 MPa/RT) significantly inhibited microbial growth and inactivated endogenous microbiota.
  • pH and color stability were enhanced under HS/RT, particularly at 100 MPa/RT.
  • Compression effects led to initial whey loss and textural changes, which stabilized over time.
  • HS/RT reduced microbial load by at least 5 log units, with minimal impact on overall quality parameters.
  • Hardness at 60 days under HS/RT (75 MPa) was comparable to refrigerated cheese at 7 days.

Conclusions:

  • Hyperbaric storage at room temperature is a viable method for extending the shelf-life of fresh cheeses up to 60 days.
  • HS/RT offers a sustainable and energy-efficient alternative to refrigeration, reducing the carbon footprint.
  • This technology has significant potential for industrial application, especially for long-distance food transportation and in areas with limited energy access.