Modern biological methods of processing plant raw materials used to increase its storage capacity
Foodborne illnesses, mainly infectious, are a leading cause of morbidity and mortality worldwide. Pathogenic bacteria are present at virtually every stage of the food production chain, compromising company food safety programs and causing out-breaks of foodborne illnesses in various regions of the w...
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| Format: | Article |
| Language: | Russian |
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Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2024-07-01
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| Series: | Пищевые системы |
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| Online Access: | https://www.fsjour.com/jour/article/view/489 |
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| author | N. E. Posokina A. I. Zakharova |
| author_facet | N. E. Posokina A. I. Zakharova |
| author_sort | N. E. Posokina |
| collection | DOAJ |
| description | Foodborne illnesses, mainly infectious, are a leading cause of morbidity and mortality worldwide. Pathogenic bacteria are present at virtually every stage of the food production chain, compromising company food safety programs and causing out-breaks of foodborne illnesses in various regions of the world. Finding new solutions that provide adequate microbiological stability to minimally processed foods is key to controlling bacterial pathogens that cause foodborne illnesses. The use of chemical and physical methods of food preservation often leads to a deterioration in their nutritional value, physical and organoleptic properties. Minimally processed foods produced without any radical preservation methods may be at particular risk of developing microorganisms, including pathogens. Low-temperature production processes and refrigerated storage promote the development of psychrophilic microorganisms; another threat is posed by high microbiological contamination of raw materials. To preserve the quality of food products, the most commonly used physicochemical methods include modified atmosphere packaging, membrane methods or ultrasound. Alternatively, biological methods can be used: bacteriophages and phage cocktails, bacteriocins, inactivation of plant tissue degradation enzymes, phytochemicals, edible coatings. Moreover, they can be used either individually to limit the growth of bacteria in the food environment, or in combination with other methods in order to achieve maximum effect. This article discusses the main biological methods of combating pathogenic bacteria most commonly found in the food environment. The purpose of this review was to consider existing biological methods for processing plant objects, as well as to identify the advantages and disadvantages of each method. |
| format | Article |
| id | doaj-art-2974b3877f184ce797178aeb96e751b3 |
| institution | DOAJ |
| issn | 2618-9771 2618-7272 |
| language | Russian |
| publishDate | 2024-07-01 |
| publisher | Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems |
| record_format | Article |
| series | Пищевые системы |
| spelling | doaj-art-2974b3877f184ce797178aeb96e751b32025-08-20T03:19:59ZrusRussian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food SystemsПищевые системы2618-97712618-72722024-07-017229830410.21323/2618-9771-2024-7-2-298-304258Modern biological methods of processing plant raw materials used to increase its storage capacityN. E. Posokina0A. I. Zakharova1All-Russian Scientific Research Institute of Preservation TechnologyAll-Russian Scientific Research Institute of Preservation TechnologyFoodborne illnesses, mainly infectious, are a leading cause of morbidity and mortality worldwide. Pathogenic bacteria are present at virtually every stage of the food production chain, compromising company food safety programs and causing out-breaks of foodborne illnesses in various regions of the world. Finding new solutions that provide adequate microbiological stability to minimally processed foods is key to controlling bacterial pathogens that cause foodborne illnesses. The use of chemical and physical methods of food preservation often leads to a deterioration in their nutritional value, physical and organoleptic properties. Minimally processed foods produced without any radical preservation methods may be at particular risk of developing microorganisms, including pathogens. Low-temperature production processes and refrigerated storage promote the development of psychrophilic microorganisms; another threat is posed by high microbiological contamination of raw materials. To preserve the quality of food products, the most commonly used physicochemical methods include modified atmosphere packaging, membrane methods or ultrasound. Alternatively, biological methods can be used: bacteriophages and phage cocktails, bacteriocins, inactivation of plant tissue degradation enzymes, phytochemicals, edible coatings. Moreover, they can be used either individually to limit the growth of bacteria in the food environment, or in combination with other methods in order to achieve maximum effect. This article discusses the main biological methods of combating pathogenic bacteria most commonly found in the food environment. The purpose of this review was to consider existing biological methods for processing plant objects, as well as to identify the advantages and disadvantages of each method.https://www.fsjour.com/jour/article/view/489vegetable raw materialsbacteriophagesphagesphage cocktailsbacteriocinsenzymesphytochemicals |
| spellingShingle | N. E. Posokina A. I. Zakharova Modern biological methods of processing plant raw materials used to increase its storage capacity Пищевые системы vegetable raw materials bacteriophages phages phage cocktails bacteriocins enzymes phytochemicals |
| title | Modern biological methods of processing plant raw materials used to increase its storage capacity |
| title_full | Modern biological methods of processing plant raw materials used to increase its storage capacity |
| title_fullStr | Modern biological methods of processing plant raw materials used to increase its storage capacity |
| title_full_unstemmed | Modern biological methods of processing plant raw materials used to increase its storage capacity |
| title_short | Modern biological methods of processing plant raw materials used to increase its storage capacity |
| title_sort | modern biological methods of processing plant raw materials used to increase its storage capacity |
| topic | vegetable raw materials bacteriophages phages phage cocktails bacteriocins enzymes phytochemicals |
| url | https://www.fsjour.com/jour/article/view/489 |
| work_keys_str_mv | AT neposokina modernbiologicalmethodsofprocessingplantrawmaterialsusedtoincreaseitsstoragecapacity AT aizakharova modernbiologicalmethodsofprocessingplantrawmaterialsusedtoincreaseitsstoragecapacity |