International Journal of Food Nutrition and Safety
ISSN: 2165-896X (online)Search Article(s) by:
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Current Issue: Vol. 5 No. 2or Keyword in Title:
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Table of Content for Vol. 5 No. 2, 2014

Resistances to Chemotherapeutic Agents in Enterobacteriaceae Isolates from Organic Fresh Vegetables Marketed in Valencia (Spain)
Pilar Falomir, Patricia González, Hortensia Rico, Daniel Gozalbo
 PP. 39 - 49
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ABSTRACT: The presence of antibiotic-resistant enterobacteria in fresh vegetables can be considered as a silent food safety concern, contributing to dissemination of resistances in the community. Here, we have studied the presence of Enterobacteriaceae isolates in organic fresh produce and the resistance of these isolates to eleven chemotherapeutic agents. A total of 50 samples of organic fresh vegetables (carrot, tomato, arugula and lettuce) marketed in Valencia (Spain) were analyzed. More than half of the vegetable samples analyzed (27 out of 50, 54%) were positive for the presence of coliform bacteria, including samples of all types of vegetables tested (90% arugula, 70% carrot, 50% lettuce and 10% tomato samples). A total of 37 isolates belonging to the Enterobacteriaceae family were identified: Pantoea agglomerans (nine isolates), Serratia marcescens (six) and Enterobacter cloacae (five), among others. Only five isolates were susceptible to all agents tested (13%), and no resistances to streptomycin, ceftazidime, ciprofloxacin, co-trimoxazole or chloramphenicol were found. Most isolates were resistant to ampicillin (31 out of 37), and 15 isolates showed resistance to amoxicillin/clavulanic. Resistances to other agents were less frequent: nitrofurantoine (six isolates), cefotaxime (four), tetracycline (two), and gentamicin (one). Multiresistances to two (ten isolates), three (one isolate) and four agents (five isolates) were also observed. These results point out that control of organic fresh produce should be improved to avoid contamination with antibiotic-resistant bacteria, probably from human and/or animal origin, which can be considered as a serious issue concerning the quality of organic produce.

Effect of Spices and Herbs on Farinographic Curve Characteristics and Pasting Properties of Dough
Gurpreet K Dhillon, Amarjeet Kaur, Preeti Ahluwalia
 PP. 50 - 62
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ABSTRACT: Cinnamon, clove, garlic, oregano and thyme were incorporated at 1, 2, 3 and 4% in wheat flour to study their effect on rheological properties of dough. Addition of cinnamon, clove, oregano and thyme increased the water absorption, dough development time and mixing tolerance index while dough stability was decreased. However, garlic powder decreased water absorption and dough stability and resulted in weakening of dough. Addition of above mentioned spices and herbs increased the pasting temperature of wheat flour whereas peak viscosity, hold viscosity and final viscosity were decreased. Addition of cinnamon, clove and garlic increased breakdown viscosity and setback viscosity, except for oregano and thyme where a decrease in setback viscosity was observed.