Microbiological contamination of dried and lyophilized garlic as a potential source of food spoilage

Journal of Food Science and Technology
Lucyna KłębukowskaWioleta Chajęcka-Wierzchowska

Abstract

Garlic is valued more for its flavoring and used in a wide variety of foods. In food technology, fresh garlic is not used, but instead its processed forms, most often dried and lyophilized, are utilized. The quality and safety of the final product largely depends on their microbiological quality. This research has provided information about effect of garlic fixation methods and provided information about effect of microbiological contamination of garlic used as a spice for quality of garlic mayonnaise sauce. The authors decided to undertake studies following a report from one of the manufacturers of garlic sauces on product defects which originated in dried garlic used in the production process. Samples of garlic (n = 26) were examinated using standard cultural methods (counts of fungi, lactic acid bacteria-LAB, spore-producing Bacillus sp. and the presence of anaerobic saccharolytic and proteolytic clostridia), automated system TEMPO (total viable count, Enterobacteriaceae), immunoenzymatic method using VIDAS tests (occurrence of Salmonella sp. and Listeria monocytogenes). The number of total viable count was ranged from 3.51 to 6.85 log CFU/g. Enterobacteriaceae were detected only in one sample. Comparably low values were rec...Continue Reading

References

Mar 1, 1988·Annals of Internal Medicine·M E St LouisA H Hauschild
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Jan 1, 2004·American Journal of Hypertension·Talia MironMeir Wilchek
Nov 1, 2006·Plant Foods for Human Nutrition·Emiko SatoYoshimi Niwano
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Sep 18, 2010·Plant Foods for Human Nutrition·Isabel SospedraJordi Mañes
Feb 4, 2011·Plant Foods for Human Nutrition·Cristina NenciniLucia Micheli

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Citations

Dec 17, 2020·Comprehensive Reviews in Food Science and Food Safety·Anne Gabrielle MathotIvan Leguerinel
Jan 29, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Henry LoweWilfred Ngwa

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