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Bacteriophages as Preservation Agents to Promote Minimally Processed Food Safety - Juniper Publishers

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  Nutrition and Food Science International Journal - Juniper Publishers Abstract Foodborne disease related to ready to eat products contaminated by foodborne pathogens is a global concern due to its impact on human health and economy worldwide. Minimally processed food like ready to eat fruits and vegetables are not subjected to common preservation processes, additionally, the use of antibiotics and chemicals for pathogens eradication may affect consumers health. Baceriophages or viruses that infect bacteria have been suggested as bio-control tools and advantageous bio-preservation agents to promote minimally processed food safety. Recent studies show a reduction of pathogens after application of phages cocktails on fresh produce. Usefulness of broad-host range bacteriophages as bio-preservation agents needs more investigation. Keywords: Ready to eat products; Bacteriophages; Bio-preservation; Broad-host range; Food process Introduction Bacteriophages or viruses that infect bacteri...
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Physicochemical and Sensory Characterization of Pitaya (Stenocereus thurberi) Jelly - Juniper Publishers

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  Nutrition and Food Science International Journal - Juniper Publishers Abstract The pitayo (Stenocereus thurberi) is an indigenous cactus from northern Mexico and the southwest region of United States which produces a small, sweet fruit known as pitaya, which is closely related to pitahaya (Hylocereus genus) or dragon fruit. In this study, pitaya fruit were processed to obtain a jelly. The fruit was harvested from wild plants of the Sonora desert to formulate four different jellies using sugar (33 % or 50 %) and pectin (0.8 % or 1.2 %), which were then sensory evaluated. The total soluble solids concentration of jellies varied from 65 % -67.5 %; the pH from 3.6 - 4.2; the water activity (aw) was measured at 0.69 - 0.77; and the reducing sugars fluctuated between 23 % - 33 %. The product composed of 49.2 % fruit, 50 % sugar and 0.8 % pectin had the lowest spreadability score, as well as the lowest viscosity value of 2.64. This food product could be profitable for local communities ...
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Child Care Food Safety Hand Hygiene: The Role of the Director - Juniper Publishers

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  Nutrition and Food Science International Journal - Juniper Publishers Abstract In the United State over 15 million children attend a childcare facility annually. These children are 3.5 times more likely to contract a foodborne illness than children cared for in other settings. Proper hand hygiene practices have been identified as the most important practice to mitigate the spread of foodborne illnesses. Thus, the aim of this study was to explore hand hygiene training opportunities given to childcare food handlers in childcare facilities; as well as explore what food safety training childcare directors currently possess. Results showed directors received food safety training yet did not always pass the training along to their employees. A lack of written hand hygiene policies was identified, as well as lack of childcare employee training for hand hygiene on the topics of hand washing and glove use. It is recommended that childcare directors communicate the importance of proper han...
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