Stabilization microbiological

Onset of side effects Urinary elimination Microbiological stability... 

Stability considerations Chemical stability Physical stability Microbiological stability Bioavailability stability... 

Meyer RS, Grant MA, Luedecke LO and Leung HK. 1989. Effects of pH and water activity on microbiological stability of salad dressing. J Food Prot 52 477-479. 

Microbiological stability implies that sterility or resistance to microbial growth is retained according to the specified requirements. Antimicrobial agents that are present will retain their effectiveness within specified limits. 

Dry products can not only improve the microbiological stability but can also improve the sensorial stability, since chemical and physical interactions and degradations are limited to a minimum. 

Aqueous-based products packaged in semipermeable containers should be evaluated for potential water loss in addition to physical, chemical, biological, and microbiological stability. This evaluation can be carried out under conditions of low RH, as discussed below. Ultimately, it should be demonstrated that aqueous-based drug products stored in semipermeable containers can withstand low-RH environments (Table 2.5). Other comparable approaches can be developed and reported for nonaqueous, solvent-based products. 

Since many fruit drinks require heat processing to ensure microbiological stability, consideration must be given to the packaging material and its tolerance to elevated temperatures. If the product is also carbonated then the choice of packaging material and closure system becomes even more critical because of the required heat processing. As the heat builds up so does the internal pressure. Typical IPP conditions are 65-75°C for 20 min, with a warm-up and cool-down time of 20 min for each phase. 

Depending on the susceptibility of the raw material to aging, physical, chemical, and/or microbiological stability should be assessed. This is especially true for liquid or semisolid ingredients, in which interaction with the container or permeability of the container to air and moisture could have a detrimental effect on the raw material. 

UF operations are able to produce a juice with a good microbiological stability, preserving organoleptic properties. The clarified juice is then concentrated by OD up to about 60° Brix, maintaining its nutraceutical characteristics [28]. 

Microbiological Stabilization. Dry North Coast white wines, because of normal (11-14 percent) levels of ethanol, relatively high acids, and low pH, have few potential yeast problems.Total removal of yeast after fermentation is usually not an objective of the handling of these wines. 

Enhanced mechanical, chemical, and microbiological stability compared to liquid dosage forms... 

Malolactic fermentation (MLF) is an important process, nowadays also conducted on an industrial scale, aimed at improving organoleptic characteristics and conferring microbiological stability to quality wines (Davis et al., 1985). The main transformation of the wine occurring in this process operated by lactic bacteria, is decarboxylation of L(—)-malic acid with formation of L(+)-lactic acid (Figure 1.5). 

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