Journal of Bioprocessing & Biotechniques

Michael O Ngadi

Publications

• Research Article
  Analysis of Fungal Diversity in Ready-to-Eat Pizza and Effectiveness of Pulsed Ultraviolet-Light Treatment for Inactivation of Mold on Agar Surface
  Author(s): Tina M Beigi, Michael O Ngadi, Devin B Holman and Martin R ChénierTina M Beigi, Michael O Ngadi, Devin B Holman and Martin R Chénier
  
  Fungal contamination is a significant issue in the food production industry; therefore, identification and characterization of food spoilage fungi would allow for early intervention to limit the amount of fungal contamination, particularly in cereal-based industries. In the present study, culture-dependent and culture-independent methods were applied to study the microbiota of ready-to-eat pizza. The study was pursued by evaluating the effectiveness of a broad-spectrum pulsed ultraviolet light for the decontamination of Penicillium roqueforti (a dominant spoilage mold in bakery products) on the surface of solid agar as a representative of a flat food surface. The average population of mesophilic aerobic bacteria (MAB), mesophilic anaerobic bacteria (MANB), lactic acid bacteria (LAB), molds and yeasts (M+Y) on naturally spoiled pre-cooked pizza were 6.7 ± 0.5, less than 2.. Read More»
  DOI: 10.4172/2155-9821.1000228

  Abstract PDF