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Mihaly Cozmuta A.,Technical University of Cluj Napoca | Peter A.,Technical University of Cluj Napoca | Mihaly Cozmuta L.,Technical University of Cluj Napoca | Nicula C.,Technical University of Cluj Napoca | And 3 more authors.
Packaging Technology and Science | Year: 2015

This study was carried out to assess the shelf life and microbiological safety of wheat bread during storage in a packaging system made of Ag/TiO2 nanocomposite (Ag/TiO2-P) in comparison with bread packed in high density polyethylene (HDP-P) and bread not subject to packaging (CS). The Ag/TiO2 nanocomposite was prepared by sol-gel procedure, and its morphostructural characterization was performed by X-ray diffraction, Fourier transform infrared spectroscopy and transmission electron microscopy. The Ag/TiO2-P was prepared via inclusion of nanocomposite between the polyethylene layers to avoid bread-nanocomposite contact. Chemical and microbial stability of bread expressed in terms of total fat, protein, sugar, lipid hydroperoxides and yeasts, moulds, and Bacillus subtilis and Bacillus cereus counts, respectively, was monitored for 6 days. Experimental data indicate that Ag/TiO2-P considerably extends the shelf life and microbiological safety of bread in comparison with HDP-P and CS. A possible mechanism involved in the preservation of the bread is hypothesized. Copyright © 2014 John Wiley & Sons, Ltd. Source


Vosgan Z.,Technical University of Cluj Napoca | Muresan D.,Technical University of Cluj Napoca | Dragos C.,Sanitary Veterinary and Food Safety Direction | Jelea M.,Technical University of Cluj Napoca
Carpathian Journal of Food Science and Technology | Year: 2010

Consumption foods of animal origin, which occupies an important place in a rational human nutrition, is not without danger. In some cases, molds can cause respiratory problems and allergic reactions, particularly aggressive and dangerous. Moulds developed on meat and meat products can be isolated by cultivation on selective nutrient media. The microbiological analysis of eight samples were identified following types of molds: Penicillium sp.; Rhizopus sp.; Cladosporium sp.; Mucor sp., Aspergillus sp.. From Sibiu salami was isolated pure strain of Penicillium nalgiovense. In this way, could see the risks to which we expose ourselves when not kept proper safety mesures. Source


Ketney O.,University of Sibiu | Ketney O.,Technical University of Cluj Napoca | Neghela B.,Sanitary Veterinary and Food Safety Direction | Neghela B.,University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca | And 6 more authors.
Carpathian Journal of Food Science and Technology | Year: 2010

The forms of organization for the quality of pastry products have exceeded the point of investigation, of checking the conformity with the specifications (standards, norms).The microbial factors that can influence the quality of pastry products can be generated by microorganisms (bacteria, mould, yeasts, viruses) and pest. This paper aims to analyse comparatively the number of microorganisms starting from flour, which is the raw material, to the finite product, which are bread and pastry. From the analysis of the data, we observe an extremely important decrease of mezophil aerobe germs in the finite samples - bread, bread sticks, comparatively with the number of these germs in the flour. Source


Rotarescu R.,Sanitary Veterinary and Food Safety Direction | Vidican C.,Sanitary Veterinary and Food Safety Direction
Carpathian Journal of Food Science and Technology | Year: 2010

The aim of the paper is to study the impact of heating and storage conditions on the diastase activity and hydroxymethylfurfural (HMF) in honey. In this end, three types of honey (chestnut, acacia and polifloral) were used in experiments. After a transient heating stage, the honey samples were kept for 2 hours and 3 hours at 50°C and 80°C and then analyzed to determine the diastase activity and the HMF content. Also, identical honey samples were storage during 12 days and 50 days in different conditions: refrigeration, dark at 20°C and light at 20°C and analyzed to find the coefficient of diastase activity and the HMF content. Experimental data indicate that from diastase activity point of view, the most aggressive treatment is honey heating at 80°C for 3 hours when enzymatic activity is complete destroyed for all honey types. Comparing with others processing and storage conditions, 3 hours heating of honey at 80°C has also a major impact on honey's quality due formation of high amounts of HMF, above the 40 mg/Kg the maximum admitted limits by international regulations. In terms of HMF formation, the most heating affected honey is chestnut honey and the lowest impact was recorded for polifloral honey. Considering experimental data, the impact rank according to processing and storage conditions was performed. Source

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