S.S. O'Brien, D. Lindsay and A. von Holy
The purpose of this paper is to assess equipment surfaces associated with the production of Baker's compressed yeast for microbial biofilms.
Abstract
Purpose
The purpose of this paper is to assess equipment surfaces associated with the production of Baker's compressed yeast for microbial biofilms.
Design/methodology/approach
Yeast and bacteria (aerobic plate counts – APC, Enterococcus, E. coli and coliforms) attached to five processing equipment surfaces in a yeast processing factory were enumerated after dislodging from stainless steel squares (“mock” surfaces), or swabbing, after 7, 14, 21 and 28 days of yeast of production. Attached populations were visualized by scanning electron microscopy (SEM).
Findings
A similar increasing trend in attached bacterial counts on all equipment surfaces was observed over 28 days using both “mock” surface and swabbing techniques. However, bacterial and viable yeast counts obtained using “mock” surfaces were significantly higher (P<0.05) by ca. 1 to 2.5 log CFU/cm2 compared to corresponding counts obtained by swabbing. Overall E. coli and coliform counts were below the lower detection limit (0.7 log CFU/cm2), Enterococcus counts ranged from 2.30 log CFU/cm2 to 4.69 CFU/cm2, and APC ranged from 2.17 CFU/cm2 to 4.89 CFU/cm2. Highest attached bacterial counts were consistently recorded on the hopper and extruder. SEM of “mock” surfaces confirmed the accumulation of yeast cells and attachment of rod and coccoid‐shaped bacterial cells. Predominant surface‐associated bacterial populations were Enterococcaceae (70%), Lactobacillus (20%) and Gram‐negative rods (10%).
Originality/value
Biofilms on stainless steel yeast processing equipment surfaces may act as potential sources of during production spoilage contamination of Baker's compressed yeast.
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Keshia Naidoo and Denise Lindsay
The aim of this paper is to evaluate the hygiene of surfaces that come into direct contact with the ready to eat dried meat product, biltong, at point‐of‐sale in three different…
Abstract
Purpose
The aim of this paper is to evaluate the hygiene of surfaces that come into direct contact with the ready to eat dried meat product, biltong, at point‐of‐sale in three different retailers in Johannesburg, South Africa, by investigating the presence of indicator organisms.
Design/methodology/approach
Samples were collected and plated in duplicate for aerobic plate, total Enterobacteriaceae, coliforms and Escherichia coli counts using standard methods. Typical E. coli colonies on Rapid E. coli 2 Agar™ were selected and further identified using 16S rDNA molecular sequencing methods.
Findings
Bacterial counts associated with biltong product ranged between 6–7 Log CFU/g, while counts on cutting utensils ranged between 5–6 Log CFU/cm2. Overall, the lowest counts were associated with display cabinets (2–6 Log CFU/cm2). Predominant populations were often similar between biltong product and various surface samples, indicating potential cross‐contamination. Results from 16S rDNA sequence analysis showed that E. coli strains isolated from biltong product and correspondingly from cutting utensils, were 100 per cent genetically similar. Strains of potential pathogens belonging to the Shigella dysenteriae group (99 per cent) were also identified.
Originality/value
This paper highlights that surfaces in direct contact with biltong, an increasingly popular dried meat commodity worldwide, may act as potential sources for cross‐contamination of product with potential food‐borne pathogens, which may hold foodborne illness implications.
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J.F.R. Lues and L.O.K. Lategan
This paper seeks to cast light on the issues impacting South African food research. During the first decade of democracy the South African research and development sector has…
Abstract
Purpose
This paper seeks to cast light on the issues impacting South African food research. During the first decade of democracy the South African research and development sector has experienced many changes and although the aim of these changes was to bring about efficiency, the research and development (R&D) fraternity is still faced with various challenges in its endeavours to meet the demands from commerce and industry. As a result of continuously changing market demands the food and drink industry has become one of the main sectors that are dependant on novel technologies developed by the R&D sector.
Design/methodology/approach
An overview of the broader South African research landscape is given followed by a closer look at the nature and extent of local food‐related research.
Findings
In order to meet the demand of industry a new mindset is required amongst research institutions towards providing an array of scientific services that extend intra‐ and inter‐disciplinary boundaries and where long‐term partnerships between food industries and the R&D sector are forged. However, against this backdrop South Africa's national research priorities are increasingly directed towards poverty alleviation and development. Human resources in science and technology have not been developed adequately, which in turn has resulted in an aging and declining scientific population. Thus, a balancing act is needed in order to address the scant human resources while at the same time effectively bridging the innovation chasm. This predicament extends to food researchers who find themselves amidst a well developed and technologically advanced formal industry while at the same time having to address issues relating to a relatively primitive yet lucrative informal food sector.
Originality/value
The paper presents novel information regarding South African food research and places it in context against the broader research landscape.
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Denise Lindsay and Alex von Holy
This paper seeks to highlight the importance of bacterial associations with surfaces, with particular reference to food processing.
Abstract
Purpose
This paper seeks to highlight the importance of bacterial associations with surfaces, with particular reference to food processing.
Design/methodology/approach
A historical and interdisciplinary review of recent literature combined with research on biofilms on surfaces was conducted.
Findings
The association of micro‐organisms with surfaces is the prevailing microbial lifestyle and bacterial biofilms may represent reservoirs for the spread of antimicrobial‐resistance genes.
Originality/value
This paper is a condensed summary of relevant information on the discipline of bacterial biofilms as a whole, with special reference to food processing and safety.
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Solomon Rajkumar, Renuka Nayar, Kavitha Rajagopal, Namratha Valsalan, Sudharsan Chinnasamy, V. N. Vasudevan, Sathu Thankachan and N. Manjunath
The purpose of this paper is the physico-chemical, microbiological, colorimetric, sensorial characterization of choris, a traditional smoked pork sausage produced in the state of…
Abstract
Purpose
The purpose of this paper is the physico-chemical, microbiological, colorimetric, sensorial characterization of choris, a traditional smoked pork sausage produced in the state of Goa (India), including its storage stability (0–180 days) at room temperature, aiming at the geographical indication certification and entrepreneurship prospects.
Design/methodology/approach
A total of 48 samples of “choris” were collected from 24 villages of Goa and were analyzed at different intervals (0–180 days) for physico-chemical, proximate, microbiological, colorimetric and sensory attributes during the storage at room temperature.
Findings
The mean pH of 4.45 and water activity (aw) of 0.78 were recorded. The pH, tyrosine value, fat percentage and free fatty acid content registered a significant increase, whereas moisture content, aw and moisture–protein ratio reduced as storage progresses. The colorimetric values lightness (L*), hue angle (H*) and redness index values reduced significantly during storage. The mean total viable count, yeast and mold, and lactic acid bacteria count were found to proliferate significantly as storage advanced. Nevertheless, the hedonic scores not reaching an unacceptable level (= 4) at the end of the storage period.
Originality/value
In accordance with the various parameters adopted during the study, choris could be characterized as “naturally fermented dry smoked” sausages, which were shelf-stable at room temperature for 180 days. The product characterization of choris is essential to guarantee the genuineness, safety and consumer's acceptability. This study will also rebound in an augmented uniformity of the product, which will favor the geographical indication certification and the entrepreneurship prospects of this traditional product.
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Vikas Gupta and Manohar Sajnani
The purpose of this paper is to discover the numerous risk and benefit perceptions involved in the patrons’ purchase and consumption decisions related to wine in India. It will…
Abstract
Purpose
The purpose of this paper is to discover the numerous risk and benefit perceptions involved in the patrons’ purchase and consumption decisions related to wine in India. It will also recognise and find out the motives behind the consumers’ drinking patterns and attitude towards wine, which affect their overall behavioural intentions (word of mouth and repurchase intentions).
Design/methodology/approach
Data were collected using a structured survey questionnaire from the 375 wine patrons in Delhi. Exploratory factor analysis was used in which the risk (five) and benefit (two) factors related to wine consumption were verified on a factor model using 25 constructs. It was a two-phase process in which the measurement model, with six constructs and 18 measurement items, were measured, trailed by the structural model. A conceptual framework was used to illustrate the relationships amongst the variables and was empirically verified.
Findings
The findings revealed that the risk and benefit perceptions of the wine patrons are not only interlinked but are also accountable for their fluctuations in attitudes. In the factorial analysis, it was discovered that perceived benefit factors, i.e. value for money and convenience, are accountable for positively affecting the attitudes of patrons towards the wines. The results also specify that an increase in benefit perception or decrease in risk perception will positively transform the patrons’ attitude towards wine.
Originality/value
Although a few studies have been done to find out the risk/benefit perceptions of wine consumers in the developed countries (i.e. USA, France, UK, etc.) but this will be the first attempt to find out how the consumption patterns and purchase decisions of wine consumers are affected in developing countries like India. Moreover, it will help the stakeholders to align their wine products as per the needs and demands of the patrons.
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Vikas Gupta, Kavita Khanna and Raj Kumar Gupta
This study aims to find out various dimensions of the risk and benefit perceptions of the consumers of street food vendors. It will identify the reasons which affect consumer’s…
Abstract
Purpose
This study aims to find out various dimensions of the risk and benefit perceptions of the consumers of street food vendors. It will identify the reasons which affect consumer’s attitude and consumption patterns towards street foods, which bring about changes in their behavioural intentions (repurchase intention and word of mouth intention).
Design/methodology/approach
Five risk and two benefit factors were tested on a factor model by exploratory factor analysis using 26 constructs. Two-step approach was followed in which measurement model, having six constructs with 17 measurement items, were assessed, followed by the structural model. This study explained that the consumer attitude is affected by perceived risks and benefits. Further, the risk perception negatively affects the behavioural intentions. A conceptual model was framed to depict the relationships among variables and was empirically tested.
Findings
The results indicate that risk and benefit perception of consumers are not only inter-related but also responsible for their changes in attitudes towards the street foods. In the factorial analysis, it was found that perceived benefit factors, i.e. convenience and value, are responsible for positively influencing the attitude of consumers towards street food. The findings indicate that reducing risk perception and increasing benefit perception will positively change the patron’s attitude.
Originality/value
The data collection was done through a structured questionnaire specifically drafted to collect the relevant data for the study from the 658 street food consumers in Delhi. To examine the factorability of 26 items of risk/benefit perception, 586 observations were used.
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A collection of essays by a social economist seeking to balanceeconomics as a science of means with the values deemed necessary toman′s finding the good life and society enduring…
Abstract
A collection of essays by a social economist seeking to balance economics as a science of means with the values deemed necessary to man′s finding the good life and society enduring as a civilized instrumentality. Looks for authority to great men of the past and to today′s moral philosopher: man is an ethical animal. The 13 essays are: 1. Evolutionary Economics: The End of It All? which challenges the view that Darwinism destroyed belief in a universe of purpose and design; 2. Schmoller′s Political Economy: Its Psychic, Moral and Legal Foundations, which centres on the belief that time‐honoured ethical values prevail in an economy formed by ties of common sentiment, ideas, customs and laws; 3. Adam Smith by Gustav von Schmoller – Schmoller rejects Smith′s natural law and sees him as simply spreading the message of Calvinism; 4. Pierre‐Joseph Proudhon, Socialist – Karl Marx, Communist: A Comparison; 5. Marxism and the Instauration of Man, which raises the question for Marx: is the flowering of the new man in Communist society the ultimate end to the dialectical movement of history?; 6. Ethical Progress and Economic Growth in Western Civilization; 7. Ethical Principles in American Society: An Appraisal; 8. The Ugent Need for a Consensus on Moral Values, which focuses on the real dangers inherent in there being no consensus on moral values; 9. Human Resources and the Good Society – man is not to be treated as an economic resource; man′s moral and material wellbeing is the goal; 10. The Social Economist on the Modern Dilemma: Ethical Dwarfs and Nuclear Giants, which argues that it is imperative to distinguish good from evil and to act accordingly: existentialism, situation ethics and evolutionary ethics savour of nihilism; 11. Ethical Principles: The Economist′s Quandary, which is the difficulty of balancing the claims of disinterested science and of the urge to better the human condition; 12. The Role of Government in the Advancement of Cultural Values, which discusses censorship and the funding of art against the background of the US Helms Amendment; 13. Man at the Crossroads draws earlier themes together; the author makes the case for rejecting determinism and the “operant conditioning” of the Skinner school in favour of the moral progress of autonomous man through adherence to traditional ethical values.
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The purpose of this article is expository in the main; critical to a lesser degree. It will attempt to show how Karl Marx, enraged by the imperfections and inhumanity of the…
Abstract
The purpose of this article is expository in the main; critical to a lesser degree. It will attempt to show how Karl Marx, enraged by the imperfections and inhumanity of the capitalist society, “fought” for its supersession by the communist society on which he dwelt so fondly, that society which would emerge from the womb of a dying capitalism. It asks such questions as these: Is it possible to create the truly human society envisaged by Marx? Is perfection of man and society a mere will‐o'‐the‐wisp? A brief analysis, therefore, of the imperfections of capitalism is undertaken for the purpose of revealing the evils which Marx sought to eliminate by revolution of the most violent sort. In this sense, the nature of man under capitalism is analysed. Marx found the breed wanting, in a word, dehumanised. An attempt is, therefore, made to discuss the new man of Marxism, man's own creation, and the traits of that new man, one freed at last from the alienating effects of private property, division of labour, money, and religion. Another question that springs to mind is this: how does Marx propose to transcend alienation?
Both the ideals of the European Union (EU) and the EU's recent political difficulties have attracted comparison with the Habsburg empire. In recent years, some of those making…
Abstract
Both the ideals of the European Union (EU) and the EU's recent political difficulties have attracted comparison with the Habsburg empire. In recent years, some of those making comparison have turned to the Austrian Jewish novelists, Stefan Zweig and Joseph Roth, who were crucial to the imaginative emergence of the Habsburg Myth. This paper analyses their writings and those of Robert Musil and Gregor von Rezzori in relation to the Habsburg Myth as a story about European unity, about Austria-Hungary as a supranational polity and about Austria-Hungary's self-proclaimed providential purpose in European affairs. It explores the dissonance between the Habsburg Myth and the EU's territorial composition and argues that the Habsburg Myth is, nonetheless, revealing about the EU's internal hierarchies and its geopolitical difficulties in relation to Russia.