El Análisis de Riesgos y Puntos Críticos de Control conocido como ARPCC (HACCP), es un método sistemático, preventivo dirigido a la identificación, evaluación y control de los peligros asociados con ...las materias primas, ingredientes, procesos, comercialización y uso por el consumidor, a fin de garantizar la inocuidad del alimento. Este artículo expone una propuesta de una estrategia ARPCC orientada a garantizar la inocuidad de las semillas germinadas, basada en el sistema de ARPCC. Para ello se determinaron los riesgos (biológicos, físicos y químicos), se identificaron Puntos Críticos de Control (PCC), se establecieron límites críticos, se propusieron medidas preventivas y acciones correctivas. La metodología implementada se fundamentó en la aplicación de los Siete Principios Básicos establecidos por el Codex Alimentarius, obteniendo como resultado el diseño de la estrategia; como resultado se entregan los procedimientos indicados para obtener semillas germinadas para la alimentación humana totalmente inocuos.The Analysis of Risks and Critical Control points known like ARPCC (HACCP), it is a systematic, preventive method directed to the identification, evaluation and control of the dangers associated with the raw materials, ingredients, processes, marketing and use for the costumer in order to guarantee the innocuousness of the food. This article suggests a strategy ARPCC orientated to guaranteeing the innocuousness of the seeds germinated, based on ARPCC's system. For it the risks was established, biological, chemical and physical), there were identified Critical Points of Control (PCC), critical limits were established, they proposed preventive measures and corrective actions. The implemented methodology was based on the application of seven basic principles established by the Codex Alimentarius; the result was, the design of the strategy and the presentation of the indicated procedure to obtain germinated seeds for the human nourishment totally innocuous.
Avaliou-se a variedade precoce de lentilha (Lens esculenta), PRECOZ, desenvolvida e cultivada na Argentina, para uso como broto alimentício, em caixa térmica de poliuretano com dreno lateral para ...escoamento da água, com ausência de luz e temperatura controlada. Aporcentagem de germinação era de 86% e iniciou-se a partir do segundo dia após a embebição,com desenvolvimento dos brotos até o sexto dia. Após 48h, para aumentar a síntese de etileno e melhorar a qualidade dos brotos produzidos, para criar estresse fisiológico, foram usados pesos sobre os brotos, os quais também foram submetidos a provas microbiológicas, cujos valores foram maiores que 1,1 x 104 NMP g-1 para coliformes fecais e com acidez de 2,64% e pH de 5,48 (pouco ácido). Não houve crescimento de Salmonella e, para Escherichia coli, os níveis foram inferiores a 10 UFC g-1. Em 100 g de brotos, foram encontrados 54,34 g de carboidratos, 6,24 g de fibra bruta e 25,56 g de proteínas. Testes sensoriais foram realizados em comparação combrotos de alfafa e feijão, com provadores não-treinados. A aceitabilidade foi de 73,3%, com apenas 13,3% de rejeição e 13,3% de indiferença, valores inferiores aos do feijão, com 96,7% de aceitaçãoe 3,3% de rejeição, e alfafa, com 83,3% de aceitação e 10,00% de rejeição. Pela baixa rejeição e indiferença, é possível sugerir que a variedade de lentilha em estudo pode ser utilizada para produzir brotos alimentícios, como complemento nutricional na dieta alimentar.This trial aimed to evaluate a precocious variety of lentil (Lens esculenta), developed and grown in Argentina, named PRECOZ, to be used for sprout production, using a thermal polyurethane box with a lateral drain to allow the water to flow off. The process was carried out in darkness at room-controlled temperature. Germination began in the second day after the imbibing practice, while sprouts development came on until the sixth day, with 86% germination percentage. Eight days after sowing, weights were put on sprouts to create a physiological stress as well as to increase ethylene synthesis and improve the quality of produced sprouts. They were also submitted to microbiological tests, whose values were superior to 1.1 x 104 NMP g-1 for fecal coliforms, with acidity of 2.64% and a pH of 5.48, with low acidity. There was no growth of Salmonella or Escherichia coli, once the levels were lower than 10 UFC g-1. The physiochemical analyses, in 100 grams of sprouts, presented 54.34 g of carbohydrates; 6.24 g of crude fiber and 25.56 g of protein. Non-trained taster persons were submitted to sensory tests in order to compare, according to palatability, which was more acceptable – sprouts of alfalfa or beans. The acceptability of lentils was 73.3%, with only 13.3% of rejection and 13.3% of indifference; these results were inferior to beans, which had 96.7% of acceptability and 3.3% ofrejection, as well as alfalfa, which had 83.3% of acceptability and 10.00% of rejection. According to the low rejection and indifference, it is possible to suggest that the studied variety of lentil canbe used in the production of sprouts, as a nutritional nourishing complement.
Olive cuttings root well using synthetic auxin indole-3-butyric acid (IBA). However, European and North American regulations do not allow the use of synthetic products to obtain organic vegetative ...propagation materials. In this work, we evaluated different products that could replace IBA in the propagation of olive cv. Cornicabra leafy-stem cuttings. In 2003, six products with a known auxin effect were assessed: IBA, algae extract, brewer's yeast, a bed of sunflower seed, seaweed dry extract (Sm-6 Organico), and an extract of macerated seeds (Terrabal Organico). The basal end of cuttings was treated with one of these products and placed on a mist bed with basal temperature control. After 2 months, rooting percentage, number of roots per cutting, number of cuttings with callus formation, and number of cuttings with basal thickening were determined. No significant differences were found in rooting percentage or number of roots per cutting between IBA and Terrabal Organico and Sm-6 Organico. These last products had significantly higher percentage of rooted cuttings without callus formation than IBA. In 2004, a new trial was conducted in which seven treatments were evaluated: IBA applied for 7 s; Terrabal Organico applied for 1, 4, and 8 h; and Sm-6 Organico applied for 1, 4, and 8 h. No significant differences in rooting percentage or number of roots per cutting were observed between IBA and Terrabal Organico applied for 1 h, whereas all the Sm-6 Organico treatments had significantly lower rooting percentages than IBA. Both rooting percentage and the percentage of rooted cuttings without callus development decreased significantly as treatment duration with Terrabal Organico increased. Therefore, Terrabal Organico could produce a toxic effect on cuttings when treatment duration is increased. Thus, Terrabal Organico could be a valid alternative to IBA in the propagation of organic olive plants of cv. Cornicabra when applied to the basal end of cuttings for 1 h.
A subfamily of eight novel lipid transfer proteins designated as Lc-LTP1-8 was found in the lentil Lens culinaris. Lc-LTP2, Lc-LTP4, Lc-LTP7, and Lc-LTP8 were purified from germinated lentil seeds, ...and their molecular masses (9268.7, 9282.7, 9121.5, 9135.5 daltons) and complete amino acid sequences were determined. The purified proteins consist of 92-93 amino acid residues, have four disulfide bonds, and inhibit growth of Agrobacterium tumefaciens. Total RNA was isolated from germinated lentil seeds, RT-PCR and cloning were performed, and the cDNAs of six LTPs were sequenced. Precursor 116-118-residue proteins with 24-25-residue signal peptides were found, and two of them are purified proteins Lc-LTP2 and Lc-LTP4.
The 2days germinated chickpea Cicer arietinum L. seeds in citric acid pickle (pH 2.5) were treated in press CYX 6/0103, ZDAS joint stock co., Czech Republic, using pressure 500MPa, time 10min. The ...treated samples were stored in refrigerator at temperatures 5–8°C. The total number of microorganisms of germinated chickpea seeds in citric acid pickle decreased from 1.6×105CFU/g to less than 10CFU/g by pressurization and varied between less than 10 and 80CFU/g during 21days of storage. The number of yeasts, coliform bacteria, Escherichia coli and fungi were decreased by pressure treatment to near zero and exhibited no changes during the further 21days of storage. The content of α-galactosides causing flatulence was decreased to 7% of original value (content in dry seeds) by germination, pressurization and storage.
ESTRATEGIA ARPCC EN LA PRODUCCIÓN DE SEMILLAS GERMINADAS CHAPARRO, DIANA CAROLINA(Universidad del Cauca); PISMAG PORTILLA, YAMID(Universidad del Cauca); ELIZALDE, ANA DE DIOS(Universidad del Cauca) ...
Biotecnologia en el sector agropecuario y agroindustrial,
2009, Letnik:
7, Številka:
1
Journal Article
Recenzirano
Odprti dostop
El Análisis de Riesgos y Puntos Críticos de Control conocido como ARPCC (HACCP), es un método sistemático, preventivo dirigido a la identificación, evaluación y control de los peligros asociados con ...las materias primas, ingredientes, procesos, comercialización y uso por el consumidor, a fin de garantizar la inocuidad del alimento. Este artículo expone una propuesta de una estrategia ARPCC orientada a garantizar la inocuidad de las semillas germinadas, basada en el sistema de ARPCC. Para ello se determinaron los riesgos (biológicos, físicos y químicos), se identificaron Puntos Críticos de Control (PCC), se establecieron límites críticos, se propusieron medidas preventivas y acciones correctivas. La metodología implementada se fundamentó en la aplicación de los Siete Principios Básicos establecidos por el Codex Alimentarius, obteniendo como resultado el diseño de la estrategia; como resultado se entregan los procedimientos indicados para obtener semillas germinadas para la alimentación humana totalmente inocuos.
The Analysis of Risks and Critical Control points known like ARPCC (HACCP), it is a systematic, preventive method directed to the identification, evaluation and control of the dangers associated with the raw materials, ingredients, processes, marketing and use for the costumer in order to guarantee the innocuousness of the food. This article suggests a strategy ARPCC orientated to guaranteeing the innocuousness of the seeds germinated, based on ARPCC's system. For it the risks was established, biological, chemical and physical), there were identified Critical Points of Control (PCC), critical limits were established, they proposed preventive measures and corrective actions. The implemented methodology was based on the application of seven basic principles established by the Codex Alimentarius; the result was, the design of the strategy and the presentation of the indicated procedure to obtain germinated seeds for the human nourishment totally innocuous.
The effect of fungicides for seed treatment on germination of barley Stevanovic, V., Centar za strna zita d.o.o, Kragujevac (Serbia); Indjic, D., Poljoprivredni fakultet, Novi Sad (Serbia); Knezevic, B., Poljoprivredni fakultet, Lesak (Serbia)
Pesticidi i Fitomedicina,
(Jan-Mar 2009), 2009-00-00, 2009-01-01, Letnik:
24, Številka:
1
Journal Article
Recenzirano
Odprti dostop
The objective of this research was to establish the effect of fungicides on germination energy and seed germinability (determined after treatments). Two varieties were tested due to a possibility of ...specific sensitivities of some varieties, so that the results acquired on one variety would not necessarily be valid for another one. Fungicides based on active ingredients from the triasol chemical group had different effects on the energy of germination of barley seeds. Regardless of barley type, the product Raxil S040-FS showed a statistically significant effect on the number of atypical seedlings and increase in the number of non-germinated seeds, compared to the control.
Microbial hazards related to rice sprouting Piernas, Valerie; Guiraud, Joseph P.
International journal of food science & technology,
February 1997, Letnik:
32, Številka:
1
Journal Article
Recenzirano
The microbiology of rice seeds selected for commercial production of sprouts was studied. Bacteria were numerous but generally nonpathogenic: almost all were gram‐negative rods, predominantly ...pseudomonads. There were also several enterobacteria, in particular Enterobacter and Klebsiella species. Escherichia coli was present in very few samples and its serotype was not enteropathogenic. Moulds were infrequent. Storage of seeds under laboratory conditions did not greatly modify the composition of the microflora but counts decreased with time. When grains were stored in a cold room, the microflora remained almost unchanged quantitatively and qualitatively. After 2 days of germination, mesophilic aerobic plate counts increased by about 2 log cycles; thermotolerant coliforms and faecal enterococci increased by up to 6 log cycles. No foodborne pathogens were detected on sprouts. Moreover, both dry seeds and sprouts were negative for aflatoxins. Experiments with artificially inoculated seeds showed that Bacillus cereus and Listeria sp. could develop without any antagonistic effect from the background flora of germinating rice.
Control of microbial growth on rice sprouts Piernas, Valérie; Piernas, Valérie; Guiraud, Joseph P. ...
International journal of food science & technology,
June 1998, Letnik:
33, Številka:
3
Journal Article
Recenzirano
Summary
Different methods were investigated to prevent microbial hazards during rice sprouting. Disinfection of rice seeds before germination resulted in an immediate but temporary fall in microbial ...counts, except for minor populations (e.g. coliforms growing at 44 °C), which were totally eliminated. The levels were otherwise back to those of unsanitized seeds 24 h later. In‐process sprays of chlorinated water failed to limit the growth of residual bacteria. Post‐harvest decontamination was considered to improve the microbiological quality of sprouts. Experiments with artificially inoculated seeds demonstrated that immersing sprouts for 5 min in 60 °C water could decrease potential Listeria contamination to a safe level but that immersion would have no effect on the numbers of Bacillus cereus unless the temperature was increased to 100 °C.
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