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Microbial profile of some ready-to-cook frozen food items sold in Dhaka city,Bangladesh

food Science and Human Wellness 2022年第2期11卷 289-296页

作者： Md.Shamimuzzaman Rajib Kanti Roy Toma Rani Majumder Nirmal Chandra Barman Nazia Nawshad Lina Md.Tarek Hasan Biplab Kumar Dash Department of Microbiology Jashore University of Science and TechnologyJashore 7408Bangladesh Department of Nutrition and food Technology Jashore University of Science and TechnologyJashore 7408Bangladesh Department of Genetic Engineering and Biotechnology Jashore University of Science and TechnologyJashore 7408Bangladesh Department of Biotechnology and Genetic Engineering Islamic UniversityKushtia 7003Bangladesh

This study aimed to assess the microbiological quality of 159 animal-and plant-based ready-to-cook(RTC)frozen food items currently popular in *** analyses were carried out to enumerate total aerobic counts of mesophilic bacteria,yeast and mold and to detect some common foodborne pathogens according to standard microbiological *** microbial loads in all animal-based food types,other than chicken strips were *** contrast,plant-based items were relatively safe except paratha,dal-puri,rooti chapati,and *** common pathogenic bacterial species were screened by analyzing their morphological,cultural,and biochemical *** coli was prevalent in most samples,while Salmonella species were least reported.A considerable number of samples exhibited enough microbial loads at infection or intoxication levels.

关键词： frozen food foodborne pathogens Dhaka city Microbiological quality Aerobic plate count

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维普期刊数据库

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Cold-chain transportation in the frozen food industry may have caused a recurrence of COVID-19 cases in destination:Successful isolation of SARS-CoV-2 virus from the imported frozen cod package surface

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Biosafety and Health 2020年第4期2卷 199-201页

作者： Peipei Liu Mengjie Yang Xiang Zhao Yuanyuan Guo Liang Wang Jing Zhang Wenwen Lei Weifang Han Fachun Jiang William J.Liu George F.Gao Guizhen Wu NHC Key Laboratory of Biosafety National Institute for Viral Disease Control and PreventionChinese Center for Disease Control and PreventionBeijing 102206China CAS Key Laboratory of Pathogenic Microbiology and Immunology Institute of MicrobiologyChinese Academy of Sciences(CAS)Beijing 100101China Qingdao Center for Disease Control and Prevention Qingdao 266011China School of Pharmaceutical Sciences Nanjing Tech UniversityNo.30 South Puzhu RoadNanjing 211816China

Coronavirus disease 2019(COVID-19)pandemic has spread in 220 countries/regions towreak havoc to human beings around *** present,the second wave of COVID-19 has begun in many European *** complete control of COVID-19 is very *** China quickly brought the virus under control,there have been eight sporadic outbreaks in China since *** in Xinfadi of Beijing and Dalian outbreak of COVID-19,environmental swab samples related to imported cold chain food were tested nucleic acid positive for *** this outbreak in Qingdao,we directly isolated SARS-CoV-2 from the cod outer package's surface swab *** is the first time worldwide,SARS-CoV-2 were isolated from the imported frozen cod outer package's surface,which showed that imported frozen food industry could import SARS-CoV-2 virus.

关键词： COVID-19 SARS-CoV-2 Cod outer package frozen food

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维普期刊数据库

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Modeling of Thermal Properties of Thermal Insulation Layered with Transparent,Opaque and Reflective Film

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Journal of Thermal Science 2018年第5期27卷 463-469页

作者： GRABOWSKA Beata KASPERSKI Jacek Faculty of Mechanical and Power Engineering Wroclaw University of Science and TechnologyWroclaw 50-370 Poland

The popular and effective food preservation technology based on refrigeration is not sufficient for high-quality products while undergoing logistic operations(transport and retail). One of the basic factors that affects the quality of chilled and frozen food products during storage and transport is packaging. A protective function of packaging strongly depends on the material used and its composition. There are different kinds of thermal insulation used for food packaging. One of them, proposed by the authors is a multilayer structure of insulation made of rectangular air cells. The insulation can be prepared by means of plastic film featuring various properties. The paper presents how to improve an effective material designed for food freezing and transport aiming to enhance its thermal resistance through the application of different transparency, reflectivity and emissivity of the film. Mathematical model based on heat exchange equations, including conduction, convection and radiation throughout a number of parallel internal sheets of film of multilayer structures was proposed. Thermal properties depending on different transparency, reflectivity and emissivity of the film were analyzed. The model was verified experimentally showing its compatibility and obtaining a significant influence of thermal resistance according to the type of film used to make air structures, the number and thickness of its layers as well as the gaps between internal folds. For multi-layer insulation designed for the insulation of packed frozen food in the shape of a rectangle, it was recommended to apply film transmittance as small as possible for the internal parts of the structure.

关键词： frozen food heat transfer transparency reflectance thermal isolation food package

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Ohmic Thawing of frozen Surimi

Ohmic Thawing of Frozen Surimi

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国际农业工程大会

作者： Akinori Noguchi Japan Inter. Research Center for Agric. Sci. Tsukuba Japan Ph.D.

＜正＞ A new ohmic thawing system was tested in the thawing of frozen surimi, in comparison with the conventional thawing technique. Thawing rate, electric power and surimi gel strength were investigated. In the ohmic thawing, the voltage was set at 20 V and the frequency at 60 Hz. Salt solution in a concentration range of 0.1 % to 8.0 % was used as the electrode solution. In the conventional thawing, a 0 ℃chamber was used.

关键词： ohmic heating thawing frozen food surimi temperature distribution gel strength electric power

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