51
|
Hereu A, Dalgaard P, Garriga M, Aymerich T, Bover-Cid S. Analysing and modelling the growth behaviour of Listeria monocytogenes on RTE cooked meat products after a high pressure treatment at 400 MPa. Int J Food Microbiol 2014; 186:84-94. [PMID: 25016207 DOI: 10.1016/j.ijfoodmicro.2014.06.020] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2014] [Revised: 04/09/2014] [Accepted: 06/21/2014] [Indexed: 11/28/2022]
Abstract
Various predictive models are available for high pressure inactivation of Listeria monocytogenes in food, but currently available models do not consider the growth kinetics of surviving cells during the subsequent storage of products. Therefore, we characterised the growth of L. monocytogenes in sliced cooked meat products after a pressurization treatment. Two inoculum levels (10(7) or 10(4) CFU/g) and two physiological states before pressurization (freeze-stressed or cold-adapted) were evaluated. Samples of cooked ham and mortadella were inoculated, high pressure processed (400 MPa, 5 min) and subsequently stored at 4, 8 and 12 °C. The Logistic model with delay was used to estimate lag phase (λ) and maximum specific growth rate (μmax) values from the obtained growth curves. The effect of storage temperature on μmax and λ was modelled using the Ratkowsky square root model and the relative lag time (RLT) concept. Compared with cold-adapted cells the freeze-stressed cells were more pressure-resistant and showed a much longer lag phase during growth after the pressure treatment. Interestingly, for high-pressure inactivation and subsequent growth, the time to achieve a concentration of L. monocytogenes 100-fold (2-log) higher than the cell concentration prior to the pressure treatment was similar for the two studied physiological states of the inoculum. Two secondary models were necessary to describe the different growth behaviour of L. monocytogenes on ready-to-eat cooked ham (lean product) and mortadella (fatty product). This supported the need of a product-oriented approach to assess growth after high pressure processing. The performance of the developed predictive models for the growth of L. monocytogenes in high-pressure processed cooked ham and mortadella was evaluated by comparison with available data from the literature and by using the Acceptable Simulation Zone approach. Overall, 91% of the relative errors fell into the Acceptable Simulation Zone.
Collapse
Affiliation(s)
- A Hereu
- IRTA, Food Safety Programme, Finca Camps i Armet s/n, E-17121, Spain
| | - P Dalgaard
- Technical University of Denmark (DTU), National Food Institute, Soltofts Plads, Building 221, DK-2800, Kgs. Lyngby, Denmark
| | - M Garriga
- IRTA, Food Safety Programme, Finca Camps i Armet s/n, E-17121, Spain
| | - T Aymerich
- IRTA, Food Safety Programme, Finca Camps i Armet s/n, E-17121, Spain
| | - S Bover-Cid
- IRTA, Food Safety Programme, Finca Camps i Armet s/n, E-17121, Spain.
| |
Collapse
|
52
|
Lerasle M, Guillou S, Simonin H, Anthoine V, Chéret R, Federighi M, Membré JM. Assessment of Salmonella and Listeria monocytogenes level in ready-to-cook poultry meat: effect of various high pressure treatments and potassium lactate concentrations. Int J Food Microbiol 2014; 186:74-83. [PMID: 25016206 DOI: 10.1016/j.ijfoodmicro.2014.06.019] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2013] [Revised: 04/23/2014] [Accepted: 06/22/2014] [Indexed: 11/18/2022]
Abstract
The objective of this study was to develop a probabilistic model in order to determine the contamination level of Salmonella and Listeria monocytogenes in ready-to-cook poultry meat, after a high pressure (HP) treatment. The model included four steps: i) Reception of raw meat materials, mincing and mixing meat, ii) Partitioning and packaging into 200-g modified atmosphere packs, iii) High pressure treatment of the meat, and iv) Storage in chilled conditions until the end of the shelf-life. The model excluded the cooking step and consumption at consumer's home as cooking practices and heating times are highly variable. The initial contamination level of Salmonella and L. monocytogenes was determined using data collected in meat primary processing plants. The effect of HP treatment and potassium lactate on microbial reduction was assessed in minced meat, using a full factorial design with three high pressure treatments (200, 350 and 500 MPa), three holding times (2, 8 and 14 min) and two potassium lactate concentrations (0 or 1.8% w/w). The inactivation curves fitted with a Weibull model highlighted that the inactivation rate was significantly dependent on the HP treatment. From the literature, it was established that Salmonella was not able to grow in the presence of lactate, under modified atmosphere and chilled conditions whereas the growth of L. monocytogenes was determined using an existing model validated in poultry (available in Seafood Spoilage and Safety Predictor software, V. 3.1). Once implemented in the Excel add-in @Risk, the model was run using Monte Carlo simulation. The probability distribution of contamination levels was determined for various scenarios. For an average scenario such as an HP treatment of 350 MPa for 8 min, of 200 g minced meat containing 1.8% lactate (pH 6.1; aw 0.96), conditioned under 50% CO2, the prevalence rate of Salmonella and L. monocytogenes, after a 20-day storage at 6 °C was estimated to be 4.1% and 7.1%, respectively. The contamination level was low considering that the product is going to be cooked by the consumer afterwards: the 99th percentile of the distribution was equal to -2.3log cfu/g for Salmonella and 0.5log cfu/g for L. monocytogenes. More generally, the model developed here from raw material reception up to the end of the shelf-life enables to recommend combinations of HP treatment and lactate formulation to guarantee an acceptable microbial concentration before cooking.
Collapse
Affiliation(s)
- M Lerasle
- Lunam Université, Oniris, Nantes, France; INRA, UMR1014 SECALIM, Nantes, France
| | - S Guillou
- Lunam Université, Oniris, Nantes, France; INRA, UMR1014 SECALIM, Nantes, France.
| | - H Simonin
- UMR Procédés Alimentaires et Microbiologiques, équipe PBM, Agrosup Dijon, France; Université de Bourgogne, Dijon, France
| | - V Anthoine
- Lunam Université, Oniris, Nantes, France; INRA, UMR1014 SECALIM, Nantes, France
| | | | - M Federighi
- Lunam Université, Oniris, Nantes, France; INRA, UMR1014 SECALIM, Nantes, France
| | - J-M Membré
- Lunam Université, Oniris, Nantes, France; INRA, UMR1014 SECALIM, Nantes, France
| |
Collapse
|
53
|
Predictive Microbiology. Food Microbiol 2014. [DOI: 10.1128/9781555818463.ch40] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
54
|
NaCl-free processing, acidification, smoking and high pressure: Effects on growth of Listeria monocytogenes and Salmonella enterica in QDS processed® dry-cured ham. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.06.032] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
55
|
Martínez-Rodríguez Y, Acosta-Muñiz C, Olivas GI, Guerrero-Beltrán J, Rodrigo-Aliaga D, Mujica-Paz H, Welti-Chanes J, Sepulveda DR. Effect of high hydrostatic pressure on mycelial development, spore viability and enzyme activity of Penicillium Roqueforti. Int J Food Microbiol 2014; 168-169:42-6. [DOI: 10.1016/j.ijfoodmicro.2013.10.012] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2013] [Revised: 10/08/2013] [Accepted: 10/21/2013] [Indexed: 11/29/2022]
|
56
|
Jung S, Nam KC, Ahn DU, Kim HJ, Jo C. Effect of phosvitin on lipid and protein oxidation in ground beef treated with high hydrostatic pressure. Meat Sci 2013; 95:8-13. [DOI: 10.1016/j.meatsci.2013.04.005] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2012] [Revised: 01/02/2013] [Accepted: 04/03/2013] [Indexed: 10/27/2022]
|
57
|
Inactivation of Serratia liquefaciens on dry-cured ham by high pressure processing. Food Microbiol 2013; 35:34-7. [DOI: 10.1016/j.fm.2013.03.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2012] [Revised: 01/22/2013] [Accepted: 03/01/2013] [Indexed: 11/20/2022]
|
58
|
Analysis of irradiated cooked ham by direct introduction into the programmable temperature vaporizer of a multidimensional gas chromatography system. Food Chem 2013; 139:241-5. [DOI: 10.1016/j.foodchem.2013.01.004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2012] [Revised: 10/01/2012] [Accepted: 01/02/2013] [Indexed: 11/20/2022]
|
59
|
Inactivation of Escherichia coli O157:H7 in dry-cured ham by high-pressure treatments combined with biopreservatives. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.11.043] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
60
|
Assessment of safe enterococci as bioprotective cultures in low-acid fermented sausages combined with high hydrostatic pressure. Food Microbiol 2013. [DOI: 10.1016/j.fm.2012.09.012] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
61
|
Belletti N, Garriga M, Aymerich T, Bover-Cid S. High pressure inactivation of a virulent Enterococcus faecalis on dry-cured ham: Modeling the effect of processing parameters. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.01.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
62
|
Hereu A, Dalgaard P, Garriga M, Aymerich T, Bover-Cid S. Modeling the high pressure inactivation kinetics of Listeria monocytogenes on RTE cooked meat products. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.07.005] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
63
|
Ravishankar S, Jaroni D, Zhu L, Olsen C, McHugh T, Friedman M. Inactivation of Listeria monocytogenes on ham and bologna using pectin-based apple, carrot, and hibiscus edible films containing carvacrol and cinnamaldehyde. J Food Sci 2012; 77:M377-82. [PMID: 22671718 DOI: 10.1111/j.1750-3841.2012.02751.x] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
UNLABELLED Edible films can be used as wrapping material on food products to reduce surface contamination. The incorporation of antimicrobials into edible films could serve as an additional barrier against pathogenic and spoilage microorganisms that contaminate food surfaces. The objective of this study was to investigate the antimicrobial effects of carvacrol and cinnamaldehyde, incorporated into apple, carrot, and hibiscus-based edible films against Listeria monocytogenes on contaminated ham and bologna. Ham or bologna samples were inoculated with L. monocytogenes and dried for 30 min, then surface wrapped with edible films containing the antimicrobials at various concentrations. The inoculated, film-wrapped samples were stored at 4 °C. Samples were taken at day 0, 3, and 7 for enumeration of surviving L. monocytogenes by plating on appropriate media. Carvacrol films showed better antimicrobial activity than cinnamaldehyde films. Compared to control films without antimicrobials, films with 3% carvacrol induced 1 to 3, 2 to 3, and 2 to 3 log CFU/g reductions on ham and bologna at day 0, 3, and 7, respectively. Corresponding reductions with 1.5% carvacrol were 0.5 to 1, 1 to 1.5, and 1 to 2 logs, respectively. At day 7, films with 3% cinnamaldehyde reduced L. monocytogenes population by 0.5 to 1.5 and 0.5 to 1.0 logs on ham and bologna, respectively. Inactivation by apple films was greater than that by carrot or hibiscus films. Apple films containing 3% carvacrol reduced L. monocytogenes population on ham by 3 logs CFU/g on day 0 which was 1 to 2 logs greater than that by carrot and hibiscus films. Films were more effective on ham than on bologna. The food industry and consumers could use these films to control surface contamination by pathogenic microorganisms. PRACTICAL APPLICATION Antimicrobial edible, food-compatible film wraps prepared from apples, carrots, and hibiscus calyces can be used by the food industry to inactivate Listeria monocytogenes on widely consumed ready to eat meat products such as bologna and ham. This study provides a scientific basis for large-scale application of edible fruit- and vegetable-based antimicrobial films on foods to improve microbial food safety.
Collapse
Affiliation(s)
- Sadhana Ravishankar
- Dept of Veterinary Science and Microbiology, Univ of Arizona, 1117 E Lowell St Tucson, AZ 85721, USA.
| | | | | | | | | | | |
Collapse
|
64
|
Jung S, Kang MG, Kim IS, Nam KC, Ahn DU, Jo CR. Effect of Addition of Phosvitin and High Pressure Processing on Microbiological Quality and Lipid and Protein Oxidation of Minced Chicken Leg Meat. Korean J Food Sci Anim Resour 2012. [DOI: 10.5851/kosfa.2012.32.2.212] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
|
65
|
Supercritical Carbon Dioxide Processing of Dry Cured Ham Spiked with Listeria monocytogenes: Inactivation Kinetics, Color, and Sensory Evaluations. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0819-4] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
66
|
Bover-Cid S, Belletti N, Garriga M, Aymerich T. Response surface methodology to investigate the effect of high pressure processing on Salmonella inactivation on dry-cured ham. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.05.004] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
67
|
The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham. Meat Sci 2012; 90:472-7. [DOI: 10.1016/j.meatsci.2011.09.009] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2011] [Revised: 09/13/2011] [Accepted: 09/13/2011] [Indexed: 11/18/2022]
|
68
|
|
69
|
Hereu A, Bover-Cid S, Garriga M, Aymerich T. High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes. Int J Food Microbiol 2011; 154:107-12. [PMID: 21411167 DOI: 10.1016/j.ijfoodmicro.2011.02.027] [Citation(s) in RCA: 88] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2010] [Revised: 12/15/2010] [Accepted: 02/21/2011] [Indexed: 11/29/2022]
Abstract
This work aimed to evaluate the effect of nisin application (biopreservation) combined with high hydrostatic pressure processing (HHP) on the behavior of Listeria monocytogenes CTC1034 intentionally inoculated (at ca. 10(7)cells/g) onto the surface of ready-to-eat (RTE) sliced dry-cured ham. Two types of dry-cured ham, which had different water activities and fat contents were studied (a(w) of 0.92 and 14.25% fat and a(w) of 0.88 and 33.26% fat). Three batches were prepared for each type of product: (C) control, without nisin; (N) nisin directly applied (200 AU/cm(2)) and (F) nisin applied through active packaging, polyvinyl alcohol films with 200 AU/cm(2). Half of the samples were pressurized at 600 MPa for 5min. Counts of L. monocytogenes were periodically monitored throughout 60 days of storage at 8°C. The physico-chemical characteristics of the products enabled the survival of L. monocytogenes, but it was significantly reduced by the presence of nisin. The effect of biopreservation was greater when applied directly to the surface and in the product with lower water activity in comparison with the active packaging and the high water activity products, respectively. The immediate inactivation of L. monocytogenes by HHP ranged from 1.82 to 3.85 Log units, depending on the type of dry-cured ham. The lower the water activity, the less was the inactivation induced by HHP, both immediately and during storage. The reduction of L. monocytogenes immediately after HHP and during storage was more evident in batches with nisin applied directly to the surface of the product. The pathogen was not detected in some samples from day 5 of storage in the product with higher water activity. The effect of nisin applied through active packaging was lower than the direct application. The results of the present study indicated that HHP, as post-processing listericidal treatment, is more effective (both immediately and long term) than the use of nisin as an antimicrobial measure. However, the both hurdles combined (i.e. biopreservation and HHP) provided a wider margin of safety in the control of L. monocytogenes during the storage of RTE cured meat products.
Collapse
Affiliation(s)
- Anna Hereu
- IRTA, Food Safety, Finca Camps i Armet s/n, E-17121 Monells, Spain
| | | | | | | |
Collapse
|