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What is the most effective method for reducing the microbial load in date paste?

dc.contributor.authorSoares, Inês
dc.contributor.authorVedor, Rita
dc.contributor.authorMuñoz-Bas, Clara
dc.contributor.authorPérez-Alvarez, José
dc.contributor.authorFernández-López, Juana
dc.contributor.authorBrandão, Teresa
dc.contributor.authorMiller, Fátima
dc.contributor.authorBarbosa, Joana Cristina
dc.contributor.authorMachado, Daniela
dc.contributor.authorGomes, Ana Maria
dc.date.accessioned2024-07-09T11:32:16Z
dc.date.available2024-07-09T11:32:16Z
dc.date.issued2024-07
dc.description.abstractDate paste's high moisture and sugar content, which nourishes microorganisms such as bacteria and molds, makes it susceptible to microbial contamination. These conditions are inherent to its composition and processing methods (Zamir et al., 2018, Muñoz-Tebar et al., 2023). Ensuring low microbial load in date paste is crucial for safety, compliance, and quality (Zamir et al., 2018). Contamination can cause illnesses, alter taste, and shorten shelf life, affecting consumer satisfaction and market competitiveness (Muñoz-Tebar et al., 2023). Therefore, implementing adequate microbial control strategies, such as optimized processing, hygiene protocols, controlled storage and effective microbial load reduction strategies, is vital for safety, quality, and market acceptance.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.urihttp://hdl.handle.net/10400.14/45708
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.titleWhat is the most effective method for reducing the microbial load in date paste?pt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlacePortugalpt_PT
oaire.citation.endPage1pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleEncontro Ciência 2024: +Ciência para Uma Só Saúde e bem-estar globalpt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT

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