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Gonzalez-Fandos E, Martinez-Laorden A, Perez-Arnedo I. Effect of Decontamination Treatments on Campylobacter jejuni in Chicken. Foods 2020; 9:E1453. [PMID: 33066105 PMCID: PMC7601449 DOI: 10.3390/foods9101453] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 10/06/2020] [Accepted: 10/08/2020] [Indexed: 01/11/2023] Open
Abstract
The ability of different decontaminating treatments (acetic, citric and fumaric acids, and potassium sorbate) to decrease Campylobacter jejuni on chicken legs was evaluated. Fresh chicken legs were inoculated with C. jejuni and washed with either acetic, citric, or fumaric acid (1% and 2%), or potassium sorbate (1%, 2%, and 5%) solutions or distilled water. Evolution of C. jejuni, Pseudomonas, and Enterobacterales counts, and sensorial acceptability were evaluated after treatment (day 1) and on days 2, 4, 7, and 9 of storage at 4 °C. The lowest Pseudomonas counts were found in those legs dipped in 2% fumaric acid, while the lowest Enterobacterales populations were found in those legs dipped in 2% fumaric or 2% acetic acid. The shelf life of the legs treated was widened by at least 2 days over the control legs. The highest C. jejuni reductions after treatment were obtained in samples dipped in 2% citric acid, which were approximately 2.66 log units lower than in non-treated legs. However, the efficacy of citric acid decreased during storage. After day 2 of storage, the highest reductions of C. jejuni were found in those legs dipped in 2% acetic acid.
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Affiliation(s)
- Elena Gonzalez-Fandos
- Food Technology Department, CIVA Research Center, University of La Rioja, Madre de Dios Avenue 53, 26006 Logrono, La Rioja, Spain; (A.M.-L.); (I.P.-A.)
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Gonzalez-Fandos E, Martinez-Laorden A, Perez-Arnedo I. Combined Effect of Organic Acids and Modified Atmosphere Packaging on Listeria monocytogenes in Chicken Legs. Animals (Basel) 2020; 10:E1818. [PMID: 33036183 PMCID: PMC7601417 DOI: 10.3390/ani10101818] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2020] [Revised: 09/28/2020] [Accepted: 10/03/2020] [Indexed: 01/25/2023] Open
Abstract
The combined effect of organic acid (citric, propionic or acetic acid) treatment and modified atmosphere packaging (MAP) on the growth of L. monocytogenes in chicken legs kept at 4 °C for 10 days was evaluated. Chicken legs were inoculated with L. monocytogenes and washed with either 2% citric, 2% propionic or 2% acetic acid solution or distilled water (control). Legs were packaged under the following conditions: air, vacuum, 80% N2/20% CO2, 60% N2/40% CO2 or 40% N2/60% CO2. The greatest L. monocytogenes growth reductions after treatment were observed in chicken legs washed with propionic acid (2.14 log units lower compared to control legs). The lowest growth rates of L. monocytogenes were found in samples washed with acetic acid and packaged in atmospheres containing CO2. An extended shelf life was observed in legs packaged in 40% N2/60% CO2, but these packaging conditions did not reduce L. monocytogenes growth. Consequently, it is necessary to design measures in order to control this bacterial pathogen. Washing of chicken with 2% propionic acid or 2% acetic acid can decrease L. monocytogenes counts in chicken packaged in MAP.
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Affiliation(s)
- Elena Gonzalez-Fandos
- Food Technology Department, University of La Rioja, CIVA Center. Madre de Dios Avenue 53, 26006 Logrono, Spain; (A.M.-L.); (I.P.-A.)
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Luong NDM, Coroller L, Zagorec M, Membré JM, Guillou S. Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data. Microorganisms 2020; 8:E1198. [PMID: 32781668 PMCID: PMC7465036 DOI: 10.3390/microorganisms8081198] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Accepted: 08/03/2020] [Indexed: 01/21/2023] Open
Abstract
A literature search was performed on spoilage of fresh meat products by combining keyword query, text mining and expert elicitation. From the 258 collected studies, a quantitative analysis was first performed to identify the methods which are the most used to evaluate spoilage beside the preservation strategies suggested. In a second step focusing on a subset of 24 publications providing quantitative data on spoilage occurrence time, associations between spoilage occurrence time of meat products and specific spoilage indicators were investigated. The analysis especially focused on factors well represented in the 24 publications, i.e., gas packaging (O2 and CO2) and storage temperature. Relationships between spoilage occurrence and several microbiological indicators were also sought. The results point out possible advantages of removing dioxygen in packaging to delay spoilage occurrence, whereas, in the presence of dioxygen, the carbon dioxide proportion in the gas mixtures was shown to influence spoilage occurrence. The collected data clearly reveal a potentially protective role of lactic acid bacteria. Besides, while a spoilage role could be attributed to Pseudomonas spp., the growth of mesophilic aerobic microbes, Brochothrix spp. and Enterobacteriaceae seemed independent of spoilage occurrence time.
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Affiliation(s)
- Ngoc-Du Martin Luong
- SECALIM, INRAE, ONIRIS, Université Bretagne Loire, Route de Gachet, CS 40706, F-44307 Nantes, France; (N.-D.M.L.); (M.Z.); (J.-M.M.)
| | - Louis Coroller
- Université de Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, UMT Alter’ix, F-29334 Quimper, France;
| | - Monique Zagorec
- SECALIM, INRAE, ONIRIS, Université Bretagne Loire, Route de Gachet, CS 40706, F-44307 Nantes, France; (N.-D.M.L.); (M.Z.); (J.-M.M.)
| | - Jeanne-Marie Membré
- SECALIM, INRAE, ONIRIS, Université Bretagne Loire, Route de Gachet, CS 40706, F-44307 Nantes, France; (N.-D.M.L.); (M.Z.); (J.-M.M.)
| | - Sandrine Guillou
- SECALIM, INRAE, ONIRIS, Université Bretagne Loire, Route de Gachet, CS 40706, F-44307 Nantes, France; (N.-D.M.L.); (M.Z.); (J.-M.M.)
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González-Fandos E, Martínez-Laorden A, Perez-Arnedo I. Efficacy of combinations of lactic acid and potassium sorbate against Listeria monocytogenes in chicken stored under modified atmospheres. Food Microbiol 2020; 93:103596. [PMID: 32912575 DOI: 10.1016/j.fm.2020.103596] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2019] [Revised: 07/13/2020] [Accepted: 07/15/2020] [Indexed: 11/29/2022]
Abstract
The combined effect of lactic acid and potassium sorbate on the growth of L. monocytogenes on chicken legs packaged under modified atmospheres (MAP) and stored at 4 °C was evaluated. An extended lag phase and a lower maximum growth rate for psychrotrophs and mesophiles was found in those samples packaged in 20%CO2/80%N2 and washed with different combinations of lactic acid and potassium sorbate compared to those non-treated with organic acids. Legs packaged in 20%CO2/80%N2 and washed with 3.75% lactic acid- 3.75% potassium sorbate showed a significant (p < 0.05) reduction in L. monocytogenes compared to untreated chicken legs packaged in MAP, which were approximately 2.63 log units lower in the first ones after 8 days of storage. Moreover, this treatment was the most effective in decreasing the maximum growth rate of L. monocytogenes. The chicken legs packaged in atmospheres containing 20%CO2/80%N2, had an extended shelf life, but these atmospheres were not able to reduce L. monocytogenes, thus underlining the need for preventive measures so as to control this pathogen. The immersion of chicken legs in a solution containing 3.75% lactic acid- 3.75% potassium sorbate can reduce L monocytogenes populations on fresh chicken packaged in a modified atmosphere.
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Affiliation(s)
- Elena González-Fandos
- Food Technology Department, CIVA Research Center, University of La Rioja, Madre de Dios 53, 26006, Logroño, La Rioja, Spain.
| | - Alba Martínez-Laorden
- Food Technology Department, CIVA Research Center, University of La Rioja, Madre de Dios 53, 26006, Logroño, La Rioja, Spain
| | - Iratxe Perez-Arnedo
- Food Technology Department, CIVA Research Center, University of La Rioja, Madre de Dios 53, 26006, Logroño, La Rioja, Spain
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Zhai Y, Huang J, Khan IA, Guo Y, Huang M, Zhou G. Shelf-Life of Boiled Salted Duck Meat Stored Under Normal and Modified Atmosphere. J Food Sci 2017; 83:147-152. [PMID: 29178485 DOI: 10.1111/1750-3841.13947] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2017] [Accepted: 09/13/2017] [Indexed: 11/27/2022]
Abstract
The objective of this study was to investigate the physicochemical properties and changes in the microbial counts of boiled salted duck (BSD) meat packed under various conditions. BSD meat was stored under normal atmosphere (C) and two modified atmosphere packaging (MAP) conditions: M1 (N2 , 100%) and M2 (CO2 /N2 , 30%/70%) at 4 °C. Microbiological quality, pH, redness, lipid oxidation, headspace gas composition, and water activity of BSD meat were measured. The results showed that the time to reach the maximum acceptable total viable counts (TVC, 4.9 log CFU/g) was 12, 18, and 21 d in C, M1, and M2 samples, respectively. Significant difference in the redness values was observed in all treatments during storage. The redness value of C group was significantly lower than that in M1 and M2 groups at the end of storage. The thiobarbituric acid-reactive substances (TBARS) values under MAP were 0.24 to 0.26 mg MDA/kg meat at the end of storage, lower (P < 0.05) than that in C group (0.78 mg MDA/kg meat). The water activity in M2 group was the lowest among all 3 groups. The CO2 concentration in M2 decreased significantly during storage. Our study demonstrates that packaging with 30% CO2 and 70% N2 (M2) could extend the shelf-life of BSD meat to 21 d during storage at 4 °C, suggesting that MAP can be a practical approach to extend the shelf-life and maintain the quality of BSD products. PRACTICAL APPLICATION This study evaluated the application of MAP for a cooked duck product. Our results showed that MAP can be utilized to extend the shelf-life. This technology may be used for preservation of other cooked meat products.
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Affiliation(s)
- Yang Zhai
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu 210095, People's Republic of China
| | - Jichao Huang
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu 210095, People's Republic of China
| | - Iftikhar Ali Khan
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu 210095, People's Republic of China
| | - Yuchen Guo
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu 210095, People's Republic of China
| | - Ming Huang
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu 210095, People's Republic of China
| | - Guanghong Zhou
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu 210095, People's Republic of China
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Melero B, Vinuesa R, Diez A, Jaime I, Rovira J. Application of protective cultures against Listeria monocytogenes and Campylobacter jejuni in chicken products packaged under modified atmosphere. Poult Sci 2013; 92:1108-16. [DOI: 10.3382/ps.2012-02539] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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7
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Dogu-Baykut E, Gunes G. Quality of Ready-to-Cook Marinated Chicken Drumsticks as Affected by Modified Atmosphere Packaging during Refrigerated Storage. J FOOD PROCESS PRES 2012. [DOI: 10.1111/jfpp.12011] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Esra Dogu-Baykut
- Department of Food Engineering; Faculty of Chemical and Metallurgical Engineering; Istanbul Technical University; Ayazaga Campus Maslak 34469 Istanbul Turkey
| | - Gurbuz Gunes
- Department of Food Engineering; Faculty of Chemical and Metallurgical Engineering; Istanbul Technical University; Ayazaga Campus Maslak 34469 Istanbul Turkey
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8
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Tosun ŞY, Özden Ö. Survey of Inhibition ofListeria Monocytogenesin Hot-Smoked Rainbow Trout Fillets for Food Safety. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00781.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ş. Yasemin Tosun
- Department of Seafood Processing and Quality Control; Faculty of Fisheries; Istanbul University; Istanbul 34470 Turkey
| | - Özkan Özden
- Department of Seafood Processing and Quality Control; Faculty of Fisheries; Istanbul University; Istanbul 34470 Turkey
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9
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Chen JH, Ren Y, Seow J, Liu T, Bang WS, Yuk HG. Intervention Technologies for Ensuring Microbiological Safety of Meat: Current and Future Trends. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2011.00177.x] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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10
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Sakaridis I, Soultos N, Dovas C, Papavergou E, Ambrosiadis I, Koidis P. Lactic acid bacteria from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes. Anaerobe 2012; 18:62-6. [DOI: 10.1016/j.anaerobe.2011.09.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2011] [Revised: 08/29/2011] [Accepted: 09/25/2011] [Indexed: 11/25/2022]
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11
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Tovunac I, Galic K, Prpic T, Juric S. Effect of packaging conditions on the shelf-life of chicken frankfurters with and without lactate addition. FOOD SCI TECHNOL INT 2011; 17:167-75. [PMID: 21436233 DOI: 10.1177/1082013210381952] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Shelf-life of frankfurters depends on various factors such as its composition, packaging material and method used as well as the effect of external conditions (temperature). The objective of this study was to determine the shelf-life of packaged (vacuum, shrink and modified atmosphere, MA) chicken frankfurters during storage at different temperatures. For this purpose regular and with sodium lactate addition chicken frankfurters were produced. For MA packaging (MAP), under gas mixture of 70% N(2) and 30% CO(2), a package consisting of container and heat sealable cover was used. Different laminate composition was used for vacuum and shrink packaging of frankfurters. During frankfurters storage physico-chemical (pH, a(w)), and microbiological (aerobic mesophiles, lactic acid bacteria and total bacterial count) analyses were performed. Packaging materials were analyzed for their barrier characteristic (oxygen permeability). The shelf-life of frankfurters can be extended if packaged in MA (54 days) and shrink (45 days) packaging compared to 36 days of shelf-life in vacuum packaging, at 3 (°)C. Higher shelf-life is obtained for frankfurters with lactate addition, in all packaging conditions, stored at 6 (°)C.
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Affiliation(s)
- I Tovunac
- Gavrilović d.o.o., Gavrilovićev Trg 1, Petrinja, Croatia
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12
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Pathania A, McKee SR, Bilgili SF, Singh M. Inhibition of nalidixic acid-resistant salmonella on marinated chicken skin. J Food Prot 2010; 73:2072-8. [PMID: 21219720 DOI: 10.4315/0362-028x-73.11.2072] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Marination is widely used to enhance flavor and increase consumer acceptability of meat and poultry products. The impact of such marination on the safety and shelf life of poultry meat was evaluated in this study. A series of experiments were conducted to determine the efficacy of teriyaki and lemon pepper marinades against multiple strains of nalidixic acid (NAL)-resistant Salmonella. NAL-resistant Salmonella serovar (Typhimurium, Heidelberg, and Senftenberg) cultures were inoculated onto chicken skin at 0.6 to 3.14 log CFU/g in a 12-well titer plate. Inoculated chicken skin was exposed to teriyaki or lemon pepper marinades for up to 32 h and stored at 4 or 25°C to determine the prevalence of Salmonella. To determine Salmonella survival, a three-strain cocktail of Salmonella was inoculated at low (ca. 4 log CFU/g) and high (8 log CFU/g) levels onto chicken skin that was then marinated with either teriyaki or lemon pepper marinade for up to 32 h and stored at 4 or 25°C. Prevalence of Salmonella was significantly reduced (P ≤ 0.05) by teriyaki marinade at all levels of contamination regardless of storage temperature. Lemon pepper marinade reduced Salmonella prevalence (P ≤ 0.05) at low levels of contamination (10¹ and 10² CFU/g), whereas no significant effect (P > 0.05) was observed at higher levels of contamination. Marination of chicken skin with teriyaki marinade greatly reduced Salmonella prevalence and survival (P ≤ 0.05) regardless of the storage temperature, indicating the antimicrobial potential of this marinade for poultry and meat products.
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Affiliation(s)
- A Pathania
- Department of Poultry Science, Auburn University, Auburn, Alabama 36849, USA
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13
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Rajkovic A, Tomic N, Smigic N, Uyttendaele M, Ragaert P, Devlieghere F. Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer. Int J Food Microbiol 2010; 140:201-6. [DOI: 10.1016/j.ijfoodmicro.2010.03.034] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2009] [Revised: 03/18/2010] [Accepted: 03/20/2010] [Indexed: 10/19/2022]
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Abstract
Means of controlling or even improving the safety of food products is to decontaminate the carcasses or products during or at the end of the production line. The decontamination of meat and poultry can help to reduce human foodborne infections. However, process hygiene to prevent contamination should never be neglected. Some techniques of decontaminating raw meat and poultry meat products are discussed in this review.
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Affiliation(s)
- A Handan Dinçer
- Department of Food Engineering, Faculty of Engineering, University of Ege, Izmir, Turkey
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15
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Van Houteghem N, Devlieghere F, Rajkovic A, Gómez SMO, Uyttendaele M, Debevere J. Effects of CO2 on the resuscitation of Listeria monocytogenes injured by various bactericidal treatments. Int J Food Microbiol 2007; 123:67-73. [PMID: 18230409 DOI: 10.1016/j.ijfoodmicro.2007.12.002] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2006] [Revised: 12/04/2007] [Accepted: 12/04/2007] [Indexed: 11/16/2022]
Abstract
To assure the microbiological safety and quality of a food product, a combination of preservation hurdles is often used. Therefore, the effects of carbon dioxide at concentrations of 0, 20, 40 and 60% in modified atmospheres on the resuscitation of Listeria monocytogenes cells injured by mild bactericidal treatments during storage at 7 degrees C were examined. The bactericidal treatments were intense light pulses (ILP), chlorine dioxide (ClO(2)), lactic acid (LA) and heat. The results indicated additional bactericidal effects of CO(2) on cultures treated with LA, ClO(2) and ILP, with additional reductions in viable L. monocytogenes of 0.5-1.0 log cfu/ml. Lag phase duration was significantly different between the different treatments, with non-treated cells having the shortest lag phase, followed by that of heat, intense light pulses, lactic acid and finally ClO(2) treated cells. Maximum growth rate was also estimated and results showed a negative correlation with increasing CO(2) concentrations. A relationship was found between the amount of sub-lethally damaged cells after a mild inactivation treatment and the lag phase duration in the CO(2) environment. Current findings demonstrate the possibility that combining mild decontamination treatments and packaging in a CO(2) enriched environment could reduce the risk of L. monocytogenes infections in food due to an extension of the lag phase.
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Affiliation(s)
- Nancy Van Houteghem
- Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
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16
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González-Fandos E, Dominguez JL. Efficacy of lactic acid against Listeria monocytogenes attached to poultry skin during refrigerated storage. J Appl Microbiol 2006; 101:1331-9. [PMID: 17105564 DOI: 10.1111/j.1365-2672.2006.03022.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AIMS The aim of this study was to evaluate the effect of lactic acid washing on the growth of Listeria monocytogenes on poultry legs stored at 4 degrees C for 7 days. METHODS AND RESULTS Fresh inoculated chicken legs were dipped into either a 0.11, 0.22 mol l(-1) or 0.55 mol l(-1) lactic acid solution for 5 min or distilled water (control). Surface pH values, sensorial characteristics and L. monocytogenes, mesophiles and pychrotrophs counts were evaluated after treatment (day 0) and after 1, 3, 5 and 7 days of storage at 4 degrees C. Legs washed with 0.55 mol l(-1) lactic acid for 5 min showed a significant (P < 0.05) inhibitory effect on L. monocytogenes compared with control legs, being about 1.74 log units lower in the first ones than in control legs after 7 days of storage. Sensory quality was not adversely affected by lactic acid, with the exception of colour. CONCLUSIONS Treatments with 0.55 mol l(-1) lactic acid reduced bacterial growth and preserved reasonable sensorial quality after storage at 4 degrees C for 7 days. However, it was observed a reduction in the colour score within 1 day post-treatment with 0.55 mol l(-1) lactic. SIGNIFICANCE AND IMPACT OF THE STUDY This study demonstrates that, while lactic acid did reduce populations of L. monocytogenes on poultry, it did not completely inactivate the pathogen. The application of lactic acid may be used as an additional hurdle contributing to extend the shelf-life of raw poultry.
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Affiliation(s)
- E González-Fandos
- Food Technology Department. University of La Rioja, La Rioja, Spain.
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17
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Narasimha Rao D, Sachindra NM. MODIFIED ATMOSPHERE AND VACUUM PACKAGING OF MEAT AND POULTRY PRODUCTS. FOOD REVIEWS INTERNATIONAL 2002. [DOI: 10.1081/fri-120016206] [Citation(s) in RCA: 109] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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18
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Ye J, Yang H, Kim HK, Li Y. Inactivation of Listeria monocytogenes in Recirculated Brine for Chilling Thermally Processed Bacon Using an Electrochemical Treatment System. J Food Sci 2001. [DOI: 10.1111/j.1365-2621.2001.tb04629.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Kimura B, Yoshiyama T, Fujii T. Carbon Dioxide Inhibition of Escherichia coli and Staphylococcus aureus on a pH-adjusted Surface in a Model System. J Food Sci 1999. [DOI: 10.1111/j.1365-2621.1999.tb15902.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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20
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Williams SK, Phillips K. Sodium lactate affects sensory and objective characteristics of tray-packed broiler chicken breast meat. Poult Sci 1998; 77:765-9. [PMID: 9603367 DOI: 10.1093/ps/77.5.765] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The objective of this study was to determine the antimicrobial properties of sodium lactate solutions adjusted to various pH values. The effectiveness of sodium lactate increases with increased concentrations; however, there are off-flavor development problems associated with increasing concentrations of sodium lactate above 2.0%. This study evaluated the effects of 2% sodium lactate treatments, adjusted to various pH values, on sensory characteristics, instrumental texture, and microbial populations of tray-packed broiler breast meat. Breast meat was treated with either tap water (pH 7.85) or 2% sodium lactate solutions (pH 7.30, 5.50, 5.00, 4.50, and 4.00) and stored at 2 +/- 1 C for 12 d. Approximately 15% of the panelists reported acidic aftertastes in samples treated with pH 5.00 sodium lactate solutions, and 10% of the panelists reported slight sodium or metallic off-flavor in all samples treated with sodium lactate. Instrumental texture measurements were similar (P > 0.05) for all treatments. Sodium lactate (pH 7.30 and 5.50) enhanced (P < 0.05) cooking yields and retarded the growth of spoilage bacteria (pH 5.50 and 5.00). Due to the development of severe discoloration and intense acidic off-odors and -flavors, testing was not conducted on samples treated with pH 4.50 and 4.00 sodium lactate solutions.
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Affiliation(s)
- S K Williams
- Animal Science Department, University of Florida, Gainesville 32611-0910, USA.
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21
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Mossel DA, Weenk GH, Morris GP, Struijk CB. Identification, assessment and management of food-related microbiological hazards: historical, fundamental and psycho-social essentials. Int J Food Microbiol 1998; 39:19-51. [PMID: 9562875 DOI: 10.1016/s0168-1605(97)00115-3] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Microbiological risk assessment aimed at devising measures of hazard management, should take into account all perceived hazards, including those not empirically identified. It should also recognise that safety cannot be "inspected into" a food. Rather hazard management should be the product of intervention strategies in accordance with the approach made mandatory in the EU Directive 93/43 and the USDA FSIS Pathogen Reduction HACCP system; Final Rule. It is essential too that the inherent variability of the biological attributes affecting food safety is recognised in any risk assessment. The above strategic principles may be conceptualised as a four-step sequence, involving (i) identification and quantification of hazards; (ii) design and codification of longitudinally integrated ("holistic") technological processes and procedures to eliminate, or control growth and metabolism of, pathogenic and toxinogenic organisms; (iii) elaboration of microbiological analytical standard operating procedures, permitting validation of "due diligence" or responsible care, i.e. adherence to adopted intervention strategies. This should be supported by empirically assessed reference ranges, particularly for marker organisms, while the term "zero tolerance" is refined throughout to tolerable safety limit; (iv) when called for, the need to address concerns arising from lay perceptions of risk which may lack scientific foundation. In relation to infectious and toxic hazards in the practical context the following general models for quantitative holistic risk assessment are presented: (i) the first order, basic lethality model; (ii) a second approximation taking into account the amount of food ingested in a given period of time; (iii) a further adjustment accounting for changes in colonization levels during storage and distribution of food commodities and the effects of these on proliferation of pathogens and toxin production by bacteria and moulds. Guidelines are provided to address: (i) unsubstantiated consumer concern over the wholesomeness of foods processed by an innovative procedure; and (ii) reluctance of small food businesses to adopt novel strategies in food safety. Progress here calls for close cooperation with behavioural scientists to ensure that investment in developing measures to contain risk deliver real benefit.
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Affiliation(s)
- D A Mossel
- Eijkman Foundation, Utrecht University, Netherlands
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22
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Incidence ofListeria monocytogenesin poultry and poultry products obtained from Belgian and French abbatoirs. Food Microbiol 1997. [DOI: 10.1006/fmic.1997.0100] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Fernández PS, George SM, Sills CC, Peck MW. Predictive model of the effect of CO2, pH, temperature and NaCl on the growth of Listeria monocytogenes. Int J Food Microbiol 1997; 37:37-45. [PMID: 9237120 DOI: 10.1016/s0168-1605(97)00043-3] [Citation(s) in RCA: 89] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
The growth responses of L. monocytogenes as affected by CO2 concentration (0-100% v/v, balance nitrogen), NaCl concentration (0.5-8.0% w/v), pH (4.5-7.0) and temperature (4-20 degrees C) were studied in laboratory medium. Growth curves were fitted using the model of Baranyi and Roberts, and specific growth rates derived from the curve fit were modelled. Predictions for specific growth rate, doubling time and time to a 1000-fold increase could be made for any combination of conditions within the matrix. Predictions of growth from the model were compared with published data and this showed the model to be suitable for predicting growth of L. monocytogenes in a range of foods packaged under a modified atmosphere.
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Affiliation(s)
- P S Fernández
- Institute of Food Research, Norwich Laboratory, Colney, UK
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Ozbaş ZY, Vural H, Aytaç SA. Effects of modified atmosphere and vacuum packaging on the growth of spoilage and inoculated pathogenic bacteria on fresh poultry. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND -FORSCHUNG 1996; 203:326-32. [PMID: 9123970 DOI: 10.1007/bf01231070] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Fresh chicken breast meats inoculated with Yersinia enterocolitica and Aeromonas hydrophila were packaged in glass jars either containing different compositions of modified atmospheres (MA) (100% CO2; 80% CO2/20% N2), or in vacuo or containing air, and were stored at 3 +/- 1 degrees C and 8 +/- 1 degrees C. The changes in gas composition as well as Y. enterocolitica, A. hydrophila, total aerobic bacterial, total psychotropic, Lactobacilli and Enterobacteriaceae counts were determined after 0, 1, 3, 7, 9, 11 and 14 days of storage. The results show that while the growth of Y. enterocolitica and A. hydrophila were retarded following MA storage, the pathogens were capable of growth in MA and vacuum storage at both temperatures, for the inoculation levels studied. For total aerobic bacterial counts, there were no differences between the values for chicken breast meats kept in different atmospheres. Being packaged in CO2 had the greatest inhibitory effect on the growth of psychotropic aerobic bacteria during the first 3 days. Lactic acid bacteria levels of samples stored in MA conditions and in vacuo increased rapidly when compared to those levels of samples stored in air. It was also found that the effect of MA storage increased at 3 +/- 1 degrees C.
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Affiliation(s)
- Z Y Ozbaş
- Department of Food Engineering, Hacettepe University, Ankara, Turkey
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George SM, Richardson LC, Peck MW. Predictive models of the effect of temperature, pH and acetic and lactic acids on the growth of Listeria monocytogenes. Int J Food Microbiol 1996; 32:73-90. [PMID: 8880329 DOI: 10.1016/0168-1605(96)01108-7] [Citation(s) in RCA: 61] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
The combined effect of temperature (1-20 degrees C), pH (4.5-7.2) and acetic acid (0-10,000 mg/l; model 1) or lactic acid (0-20,000 mg/l; model 2) on growth of Listeria monocytogenes in laboratory media was studied. Growth curves at various combinations of temperature, pH and acid concentration were fitted by the model of Baranyi and Roberts (1994), and specific growth rates derived from the curve fit were modelled. Predictions of growth from the models were compared with data in the literature, and this showed the models to be suitable for use in predicting growth of L. monocytogenes in a range of foods including meat, poultry, fish, egg and milk and dairy products. The two models are compatible, i.e. they give similar predictions for cases when no acid is present.
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Affiliation(s)
- S M George
- Institute of Food Research, Norwich Laboratory, UK
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26
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SANTE VÉRONIQUE, RENERRE M, LACOURT A. EFFECT OF MODIFIED ATMOSPHERE PACKAGING ON COLOR STABILITY AND ON MICROBIOLOGY OF TURKEY BREAST MEAT. J FOOD QUALITY 1994. [DOI: 10.1111/j.1745-4557.1994.tb00142.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Baccus-Taylor G, Glass KA, Luchansky JB, Maurer AJ. Fate of Listeria monocytogenes and pediococcal starter cultures during the manufacture of chicken summer sausage. Poult Sci 1993; 72:1772-8. [PMID: 8234138 DOI: 10.3382/ps.0721772] [Citation(s) in RCA: 28] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
Abstract
Two formulations of chicken summer sausages [100% hand deboned chicken meat (HDCM) and 85% HDCM and 15% chicken hearts (HDCM-CH)] were prepared with a nonpediocin-producing (PED-) Pediococcus acidilactici starter culture and inoculated with 10(4) or 10(7) cfu of a five-strain mixture of Listeria monocytogenes/g of batter. Sausages were fermented to pH 5.0 (11 h), cooked to an internal temperature of 66.5 C, cold-showered, and stored at 4 C (60 days) and 30 C (7 days). For both formulations and inoculation levels, L. monocytogenes populations decreased 1.3 to 1.8 log10 cfu/g by the end of fermentation. No L. monocytogenes organisms were recovered from sausages (by enrichment) following the cook and shower or storage at 4 or 30 C. In contrast, P. acidilactici increased .7 to 1.2 log10 cfu/g during fermentation, and < 10(2) cfu/g remained after the cook and shower and storage at 4 and 30 C. In a second set of experiments, sausages (HDCM) were prepared with a PED- or a pediocin-producing (PED+) P. acidilactici starter culture and challenged with the L. monocytogenes mixture (10(7) cfu/g). The PED- culture reduced numbers of L. monocytogenes 1.2 log10 cfu/g during fermentation, whereas L. monocytogenes numbers declined 2.6 log10 cfu/g in the presence of the PED+ culture. Although acid production by both starter cultures was equivalent, greater inhibition of L. monocytogenes by the PED+ compared with the PED- starter culture was attributed to in situ production of pediocin. Pediococcal starter cultures and proper cooking eliminated L. monocytogenes from sausages and established that PED+ cultures provide an additional hurdle against poultry-related listeriosis.
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Affiliation(s)
- G Baccus-Taylor
- Department of Food Science, University of Wisconsin, Madison 53706
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Schlyter JH, Glass KA, Loeffelholz J, Degnan AJ, Luchansky JB. The effects of diacetate with nitrite, lactate, or pediocin on the viability of Listeria monocytogenes in turkey slurries. Int J Food Microbiol 1993; 19:271-81. [PMID: 8257656 DOI: 10.1016/0168-1605(93)90019-d] [Citation(s) in RCA: 93] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
The antilisterial effects of sodium diacetate (0.1, 0.3 and 0.5%) alone or in combination with sodium nitrite (30 ppm), sodium lactate (2.5%) or pediocin (5000 arbitrary units/ml) were evaluated in slurries (25% meat in sterile deionized H2O) prepared from vacuum-packaged, ready-to-eat turkey breast meat and challenged with Listeria monocytogenes. In the absence of food additives, counts of L. monocytogenes increased from 4.5 log10 cfu/ml to ca. 8 log10 cfu/ml within 1 day at 25 degrees C and within 14 days at 4 degrees C. Similarly, the pathogen grew to ca. 8 log10 cfu/ml within 1 d at 25 degrees C and within 28 days at 4 degrees C in slurries containing nitrite or lactate. In the presence of pediocin, after an initial decrease of 0.9 log10 cfu/ml, numbers of the pathogen reached ca. 8 log10 cfu/ml within 5 days at 25 degrees C and within 28 days at 4 degrees C. However, 0.3 and 0.5% diacetate in turkey slurries were listericidal at 4 and 25 degree C, respectively. In the presence of nitrite with diacetate, there was no appreciable difference in growth of L. monocytogenes compared with diacetate alone. Antilisterial activity was potentiated in treatments containing lactate with 0.3% diacetate at 25 degrees C and lactate with 0.1% diacetate at 4 degrees C, compared to similar treatments containing diacetate or lactate alone. A listericidal effect (ca. 7 log10 cfu/ml difference compared to slurries without additives) was observed in treatments containing pediocin with 0.5% diacetate at 25 degrees C and pediocin with 0.3% diacetate at 4 degrees C. The pH of slurries containing 0.3 or 0.5% diacetate was 5.5 and 5.2, respectively, whereas nitrite (pH 6.2), lactate (pH 6.3) or pediocin (pH 6.2) in slurries had a negligible effect on pH compared to the control (pH 6.2). The increased antilisterial activity in slurries with diacetate in combination with other additives was due to synergistic effects and not just pH. Thus, sodium diacetate alone can be used to delay growth of L. monocytogenes in turkey, and an additional level of safety can be achieved using diacetate in combination with sodium lactate or pediocin.
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Affiliation(s)
- J H Schlyter
- Department of Food Microbiology & Toxicology, University of Wisconsin, Madison 53706
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