RELATIONSHIPS BETWEEN PATHOGEN GROWTH AND THE GENERAL MICROBIOTA ON RAW AND PROCESSED MEAT AND POULTRY

Contaminants are capable of growth on meat and poultry products due to the nutrient composition of the products, the available water, the favorable pH and very often the temperature and other conditions of storage. These factors and processing conditions influence greatly the pattern of development of the spoilage and pathogenic microflora. This paper will consider the effects of the general bacterial flora on pathogenic bacteria occurring on meat and poultry as well as the impact of external factors on some of the different types of bacteria found on these products.     

RECOVERY OF ANTHOCYANINS, PECTIN, AND DIETARY FIBER FROM CULL LOWBUSH BLUEBERRIES

Cull lowbush blueberries are a potential industrial source of ingredients for the food and pharmaceutical industries. Pureed berries were extracted with ethanol acidified with 1, 3, or 5% (w/w) citric acid. Anthocyanins in the extract were determined spectrophotometrically; pectin and fiber were measured in the residue. More anthocyanins were extracted with 5% citric acid, with highest yields at 7 months’ postharvest. Total pectin increased from 3 to 7 months, but decreased at 9 months when 5% citric acid was used. Pectin esterification was influenced by acid level and storage time. Residual dietary fiber decreased over the 9 month storage period. These findings suggest that berries should be sorted for defects as soon as possible after freezing, then culls should be extracted within 6–7 months after harvest for optimal yields.