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  • 1.
    Båth, Klara
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Persson, K.N.
    Schnurer, J.
    Leong, S.L.
    Microbiota of an unpasteurised cellar-stored goat cheese from northern Sweden2012In: Agricultural and Food Science, ISSN 1459-6067, E-ISSN 1795-1895, Vol. 21, no 2, p. 197-203Article in journal (Refereed)
    Abstract [en]

    This qualitative study reports on lactic acid bacteria (LAB), yeasts and moulds isolated from three artisanal Swedish cellar-stored goat cheeses aged for 1, 3 and 5 months. Starter culture LAB dominated in the younger cheeses, and Leuconostoc pseudomesenteroides, common in raw goats' milk, had persisted from the unpasteurised milk into all the cheeses. Non-starter LAB dominated in the 5 month cheese, in particular, Lactobacillus sakei, a meat-associated LAB not previously isolated from cheese. Debaryomyces hansenii, and Penicillium and Mucor species were dominant among the yeasts and moulds, respectively. The cheese rind was not formed primarily from Penicillium species as in traditional cheeses such as Camembert - rather, mycelium from Mucor mucedo contributed to rind formation. Mould species known to produce sterigmatocystin, aflatoxins or ochratoxin A in cheese were not isolated in this study; growth of mycotoxigenic Aspergilli may have been inhibited by the cool conditions in the earth-cellar (4-6 °C).

  • 2.
    Ferrentino, Giovanna
    et al.
    University of Trento, Italy.
    Tamburini, Sabrina
    University of Trento, Italy.
    Båth, Klara
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Microbiology.
    Foladori, Paola
    University of Trento, Italy.
    Spilimbergo, Sara
    University of Trento, Italy.
    Jousson, Olivier
    University of Trento, Italy.
    Application of culture-independent methods for monitoring Listeria monocytogenes inactivation on food products2015In: Process Biochemistry, ISSN 1359-5113, E-ISSN 1873-3298, Vol. 50, no 2, p. 188-193Article in journal (Refereed)
    Abstract [en]

    When new food processing technologies are investigated as alternative to traditional thermal pasteurization processes, conventional cultivation-based methods are usually applied to evaluate microbial concentration before and after the treatment to determine the process efficiency. However, these standard methods lead to a typical underestimation of the microbes present in the sample, which may represent an issue when pathogenic strains have to be detected. Here, the efficiency of SC-CO2 pasteurization treatment in the inactivation of Listeria monocytogenes spiked on cured ham skin surface was evaluated using plate counts, flow cytometry (FCM) coupled with SYBR-Green I (SYBR-I) and propidium iodide (PI), and propidium monoazide quantitative PCR (PMA-qPCR), at different process conditions. SC-CO2 best performed at 12 MPa, 45 and 50 °C, resulting in a 7.5 log reduction of cultivable cells quantified by plate counts after 15 min of treatment, while FCM and PMA-qPCR revealed a 4 log and 2 log reduction of intact cells, respectively. This striking difference between culture-based and culture-independent quantification methods was independent from treatment time and indicated that a large fraction of the cells lost cultivability after treatment but maintained an intact membrane, likely entering in a so-called Viable But Not Culturable (VBNC) state. Our study highlights the usefulness of FCM and PMA-qPCR to assess the viability status of microbial populations and support their application in microbiological quality control in the food industry, in particular when mild pasteurization technologies are used.

  • 3.
    Li, Shengjie
    et al.
    SLU Swedish University of Agricultural Sciences, Sweden.
    Zamaratskaia, Galia
    SLU Swedish University of Agricultural Sciences, Sweden.
    Roos, Stefan
    SLU Swedish University of Agricultural Sciences, Sweden; CSIRO Commonwealth Scientific and Industrial Research Organisation, Australia.
    Båth, Klara
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Microbiology.
    Meijer, Johan
    SLU Swedish University of Agricultural Sciences, Sweden.
    Borch, Elisabeth
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Microbiology.
    Johansson, Monika
    SLU Swedish University of Agricultural Sciences, Sweden.
    Inter-relationships between the metrics of instrumental meat color and microbial growth during aerobic storage of beef at 4°C2015In: Acta agriculturae Scandinavica. Section A, Animal science, ISSN 0906-4702, E-ISSN 1651-1972, Vol. 65, no 2, p. 97-106Article in journal (Refereed)
    Abstract [en]

    The objective of this study was to investigate the inter-relationships between changes in beef color and microbial growth when steaks from longissimus thoracis et lumborum muscles were overwrapped with polyvinyl chloride film and stored at 4°C. At day 0, 4, 7 and 10 instrumental color (CIE L*, a*, b* and spectral scans) and microbial counts were measured. Bacterial communities were characterized through Terminal Restriction Fragment Length Polymorphism analysis. Both meat discoloration and microbial spoilage occurred at day 10. Total viable count, Enterobacteriaceae count and the relative abundance of Pseudomonas spp. and Acinetobacter spp. were significantly correlated with color metrics associated with discoloration. These findings indicate that meat discoloration and microbial growth may not be totally independent effects and changes in a*, Chroma and hue angle may be an indicator of meat spoilage under this specific storage condition. Meanwhile, Enterobacteriaceae and aerobic bacteria might play important roles in meat discoloration.

  • 4.
    Lindberg, Ulla
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP – Sveriges Tekniska Forskningsinstitut / Energiteknik (ET).
    Båth, Klara
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Microbiology.
    Att spara energi och samtidigt öka livsmedelssäkerheten.: En rapport från SP Sveriges Tekniska Forskningsinstitut och2011Report (Refereed)
  • 5.
    Nielsen, Tim
    et al.
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Mihnea, Mihaela
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Båth, Klara
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Cunha, Sara
    University of Porto, Portugal.
    Fereira, Ricardo
    University of Porto, Portugal.
    Fernandes, Jose
    University of Porto, Portugal.
    Gonçalves, Amparo
    University of Porto, Portugal; Portuguese Institute for the Sea and Atmosphere, Portugal.
    Nunes, Maria
    University of Porto, Portugal.
    Oliveira, Helena
    University of Porto, Portugal; Portuguese Institute for the Sea and Atmosphere, Portugal.
    New formulation for producing salmon pâté with reduced sodium content2020In: Food and Chemical Toxicology, ISSN 0278-6915, E-ISSN 1873-6351, Vol. 143, article id 111546Article in journal (Refereed)
    Abstract [en]

    Reducing consumption of salt, specifically sodium, is one of the most effective ways to improve public health. A novel formulation for producing salmon pâté with reduced sodium content was investigated. Salmon pâtés with three different sodium concentrations were evaluated using microbiological, sensory and chemical analyses. Saltwell®, a natural salt containing a mixture of sodium chloride and potassium chloride, was used for partial substitution of sodium chloride (table salt) alone in the formulation. Replacing 80 % of the sodium chloride with Saltwell®, resulted in a 22 % reduction in sodium, without affecting microbial activity. A trained sensory panel observed minor differences in three of the twelve sensory attributes that were evaluated (coherent texture, saltiness, canned fish flavor). However, these differences were only weakly significant. Saltwell is a viable alternative to sodium chloride to produce seafood products with reduced sodium content without compromising quality and safety.

  • 6.
    Nilsson, F.
    et al.
    Lund University, Sweden.
    Göransson, M.
    Lund University, Sweden.
    Båth, Klara
    RISE - Research Institutes of Sweden (2017-2019), Bioscience and Materials, Agrifood and Bioscience.
    Models and technologies for the enhancement of transparency and visibility in food supply chains2019In: Sustainable Food Supply Chains: Planning, Design, and Control through Interdisciplinary Methodologies, Elsevier , 2019, p. 219-236Chapter in book (Other academic)
    Abstract [en]

    With the increased pressure and challenges of economic, environmental, and social character, the need for innovations (including both the generation and adoption of innovations) that can be implemented in supply chains increases. A number of novel concepts focusing on intelligent logistics and packaging systems are being developed and tested in the food industry, all over the world. Several of these concepts predict quality and product safety of foods for use along the food supply chain (FSC) by the food industry, distributors, and retailers, as well as consumers. In this chapter, the focus is set on models and technologies related to increased transparency and visibility in FSCs for the purpose of lowering food waste, increasing food safety, and increasing overall resource efficiency. An overview of models and concepts for transparency with specific emphasis on food monitoring systems and technologies is presented, together with an in-depth field study of an industry case. The field study covers a whole supply chain in which all actors were provided with real-time data on time and temperature of a product from production until consumption. It is concluded that the use of new technologies holds great potential and huge value in collecting and sharing quality data. However, the main challenges are found in the business relationships where the risks and willingness to share information, i.e., of being more nable food supply chains.© 2019 Elsevier Inc. All rights reserved.

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