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Ferreira NBM, Rodrigues MI, Cristianini M. Effect of high pressure processing and water activity on pressure resistant spoilage lactic acid bacteria (Latilactobacillus sakei) in a ready-to-eat meat emulsion model. Int J Food Microbiol 2023; 401:110293. [PMID: 37327535 DOI: 10.1016/j.ijfoodmicro.2023.110293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 06/04/2023] [Accepted: 06/09/2023] [Indexed: 06/18/2023]
Abstract
The main use of High Pressure Processing (HPP) in food processing is microorganism inactivation, and studies demonstrated that the characteristics of matrix and microorganisms can interfere on it. As the behavior of lactic acid bacteria exposed to different water activity (aw) levels in a meat product is still unclear, this study aimed to determine the effect of pressure, time, and aw to inactivate Latilactobacillus sakei, a pressure resistant lactic acid bacteria (LAB) in a meat emulsion model through a response surface methodology. The meat emulsion model was designed with adjusted aw (from 0.940 to 0.960) and was inoculated with a pressure resistant LAB and processed varying pressure (400-600 MPa) and time (180-480 s), following the Central Composite Rotational Design (CCRD). The inactivation of the microorganism ranged from 0.99 to 4.12 UFC/g depending on the applied condition. At studied conditions, according to the best fitting and most significant polynomial equation (R2 of 89.73 %), in a meat emulsion model, aw had no influenced on HPP inactivation on LAB (p > 0.05) and only pressure and holding time had significative impact on it. The results of experimental validation of the mathematical model were satisfactory, confirming the suitability of the model. The information obtained in the present study stands out the matrix, microorganism and process effects at HPP efficiency. The answers obtained support food processors in product development, process optimization and food waste reduction.
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Affiliation(s)
- Natália Brunna Moresco Ferreira
- Department of Food Technology (DTA), Faculty of Food Engineering (FEA), State University of Campinas (UNICAMP), Campinas, São Paulo, Brazil.
| | - Maria Isabel Rodrigues
- Protimiza Consulting and Training in Experimental Design and Process Optimization, Campinas, São Paulo, Brazil
| | - Marcelo Cristianini
- Department of Food Technology (DTA), Faculty of Food Engineering (FEA), State University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
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2
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New Insights into the Application of High-Pressure Processing and Storage Time and Temperature to Sliced Iberian Chorizo. Foods 2023; 12:foods12030472. [PMID: 36766005 PMCID: PMC9914136 DOI: 10.3390/foods12030472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/13/2023] [Accepted: 01/16/2023] [Indexed: 01/20/2023] Open
Abstract
Producing dry-cured meats with relatively high aw and pH allows companies to cut costs to the detriment of microbial control. The purpose of this study was to evaluate for the first time the effect of High Processing Pressure (HPP) and storage temperature on the microbial counts, instrumental color, oxidation and sensory characteristics of sliced Iberian chorizo with high aw and pH. First, 600 MPa was applied for 480 s to sliced chorizo with aw: 0.88 and pH: 6.01, and the treated and untreated samples were stored at 4 or 20 °C for 90 or 180 days. HPP, storage time and storage at 20 °C were successful at decreasing the microbial counts that were initially high. HPP and the storage temperature had a limited detrimental effect, whereas the storage time had a marked adverse effect on oxidation and some sensory traits. Despite the high aw and pH, no safety issues arose initially or during the storage at 4 or 20 °C. In conclusion, for chorizo with high aw and pH favoring high microbial counts, HPP may be an effective hurdle without a noticeable detrimental effect, and the economically convenient storage at 20 °C might be beneficial despite causing moderate quality loss.
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3
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Non-thermal techniques and the “hurdle” approach: How is food technology evolving? Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.12.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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4
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Inanoglu S, Barbosa-Cánovas GV, Sablani SS, Zhu MJ, Keener L, Tang J. High-pressure pasteurization of low-acid chilled ready-to-eat food. Compr Rev Food Sci Food Saf 2022; 21:4939-4970. [PMID: 36329575 DOI: 10.1111/1541-4337.13058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 07/31/2022] [Accepted: 09/08/2022] [Indexed: 11/06/2022]
Abstract
The working population growth have created greater consumer demand for ready-to-eat (RTE) foods. Pasteurization is one of the most common preservation methods for commercial production of low-acid RTE cold-chain products. Proper selection of a pasteurization method plays an important role not only in ensuring microbial safety but also in maintaining food quality during storage. Better retention of flavor, color, appearance, and nutritional value of RTE products is one of the reasons for the food industry to adopt novel technologies such as high-pressure processing (HPP) as a substitute or complementary technology for thermal pasteurization. HPP has been used industrially for the pasteurization of high-acid RTE products. Yet, this method is not commonly used for pasteurization of low-acid RTE food products, due primarily to the need of additional heating to thermally inactivate spores, coupled with relatively long treatment times resulting in high processing costs. Practical Application: Food companies would like to adopt novel technologies such as HPP instead of using conventional thermal processes, yet there is a lack of information on spoilage and the shelf-life of pasteurized low-acid RTE foods (by different novel pasteurization methods including HPP) in cold storage. This article provides an overview of the microbial concerns and related regulatory guidelines for the pasteurization of low-acid RTE foods and summarizes the effects of HPP in terms of microbiology (both pathogens and spoilage microorganisms), quality, and shelf-life on low-acid RTE foods. This review also includes the most recent research articles regarding a comparison between HPP pasteurization and thermal pasteurization treatments and the limitations of HPP for low-acid chilled RTE foods.
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Affiliation(s)
- Sumeyye Inanoglu
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Gustavo V Barbosa-Cánovas
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA.,Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA
| | - Shyam S Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, Washington, USA
| | - Larry Keener
- International Product Safety Consultants, Seattle, Washington, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
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5
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Austrich-Comas A, Serra-Castelló C, Jofré A, Gou P, Bover-Cid S. Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing. Front Microbiol 2022; 13:983265. [PMID: 36246288 PMCID: PMC9561970 DOI: 10.3389/fmicb.2022.983265] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Accepted: 09/12/2022] [Indexed: 11/29/2022] Open
Abstract
Listeria monocytogenes is one of the most relevant pathogens for ready-to-eat food, being a challenge for the food industry to comply with microbiological criteria. The aim of the work was to assess the behavior of L. monocytogenes in two types of chicken-based dry-fermented sausages during the fermentation and ripening, with or without a bioprotective starter culture (Latilactobacillus sakei CTC494). To complement the challenge testing approach, simulations with different predictive models were performed to better understand the role of contributing factors. The impact of post-processing strategies, such as high-pressure processing and/or corrective storage was assessed. The chicken meat was inoculated with a cocktail of three L. monocytogenes strains, mixed with other ingredients/additives and stuffed into small (snack-type) or medium (fuet-type) casings. Snack-type was fermented (22°C/3 days) and ripened (14°C/7 days), while fuet-type was ripened (13°C/16 days). At the end of ripening, HPP (600 MPa/5 min) and/or corrective storage (4 or 15°C/7 days) were applied. The suitability of HPP after fermentation was evaluated in the snack-type sausages. Pathogen growth (>3 Log10) was observed only during the fermentation of the snack type without a starter. The bioprotective starter prevented the growth of L. monocytogenes in the snack-type sausages and enhanced the inactivation (1.55 Log10) in fuet-type sausages, which could be related to the higher lactic acid production and consequent decrease of pH, but also the production of the antilisterial bacteriocin sakacin k. The gamma concept model allowed us to identify the main factors controlling the L. monocytogenes’ growth, i.e., the temperature during the early stages and aw at the end of the production process. The earlier acidification linked with the addition of starter culture made the interaction with the other factors (undissociated lactic acid, aw and temperature) to be the growth-preventing determinants. High-pressure processing only caused a significant reduction of L. monocytogenes in snack-type, which showed higher aw. The application of HPP after fermentation did not offer a relevant advantage in terms of efficacy. Corrective storage did not promote further pathogen inactivation. The findings of the work will guide the food industry to apply effective strategies (e.g., fermentation temperature and bioprotective starter cultures) to control L. monocytogenes in chicken dry-fermented sausages.
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Affiliation(s)
- Anna Austrich-Comas
- Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Monells, Spain
| | - Cristina Serra-Castelló
- Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Monells, Spain
| | - Anna Jofré
- Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Monells, Spain
| | - Pere Gou
- Food Quality and Technology Program, Institute of Agrifood Research and Technology (IRTA), Monells, Spain
| | - Sara Bover-Cid
- Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Monells, Spain
- *Correspondence: Sara Bover-Cid,
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6
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Evaluation of pH in Sausages Stuffed in a Modified Casing with Orange Extracts by Hyperspectral Imaging Coupled with Response Surface Methodology. Foods 2022; 11:foods11182797. [PMID: 36140925 PMCID: PMC9497902 DOI: 10.3390/foods11182797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 09/04/2022] [Accepted: 09/08/2022] [Indexed: 11/16/2022] Open
Abstract
The pH values of sausages stuffed in natural hog casings with different modifications (soy lecithin, soy oil, orange extracts (OE) from waste orange peels, lactic acid in slush salt, and treatment time) after 16-day 4 °C storage were evaluated for the first time by hyperspectral imaging (350−1100 nm) coupled with response surface methodology (RSM). A partial least squares regression (PLSR) model was developed to relate the spectra to the pH of sausages. Spectral pretreatment, including first derivative, second derivative, multiplicative scatter correction (MSC), standard normal variate (SNV), normalization, and normalization, with different combinations was employed to improve model performance. RSM showed that only soy lecithin and OE interactively affected the pH of sausages (p < 0.05). The pH value decreased when the casing was treated with a higher concentration of soy lecithin with 0.26% OE. As the first and second derivatives are commonly used to eliminate the baseline shift, the PLSR model derived from absorbance pretreated by the first derivative in the full wavelengths showed a calibration coefficient of determination (R2) of 0.73 with a root mean square error of calibration of 0.4283. Twelve feature wavelengths were selected with a comparable R2 value compared with the full wavelengths. The prediction map enables the visualization of the pH evolution of sausages stuffed in the modified casings added with OE.
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Barcenilla C, Álvarez-Ordóñez A, López M, Alvseike O, Prieto M. Microbiological Safety and Shelf-Life of Low-Salt Meat Products-A Review. Foods 2022; 11:2331. [PMID: 35954097 PMCID: PMC9367943 DOI: 10.3390/foods11152331] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/25/2022] [Accepted: 07/29/2022] [Indexed: 11/16/2022] Open
Abstract
Salt is widely employed in different foods, especially in meat products, due to its very diverse and extended functionality. However, the high intake of sodium chloride in human diet has been under consideration for the last years, because it is related to serious health problems. The meat-processing industry and research institutions are evaluating different strategies to overcome the elevated salt concentrations in products without a quality reduction. Several properties could be directly or indirectly affected by a sodium chloride decrease. Among them, microbial stability could be shifted towards pathogen growth, posing a serious public health threat. Nonetheless, the majority of the literature available focuses attention on the sensorial and technological challenges that salt reduction implies. Thereafter, the need to discuss the consequences for shelf-life and microbial safety should be considered. Hence, this review aims to merge all the available knowledge regarding salt reduction in meat products, providing an assessment on how to obtain low salt products that are sensorily accepted by the consumer, technologically feasible from the perspective of the industry, and, in particular, safe with respect to microbial stability.
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Affiliation(s)
- Coral Barcenilla
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain
| | - Avelino Álvarez-Ordóñez
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain
- Institute of Food Science and Technology, University of León, 24007 León, Spain
| | - Mercedes López
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain
- Institute of Food Science and Technology, University of León, 24007 León, Spain
| | - Ole Alvseike
- Animalia—Norwegian Meat and Poultry Research Centre, NO-0513 Oslo, Norway
| | - Miguel Prieto
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain
- Institute of Food Science and Technology, University of León, 24007 León, Spain
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8
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Myintzaw P, Pennone V, McAuliffe O, Begley M, Callanan M. Correlation of organic acid tolerance and genotypic characteristics of Listeria monocytogenes food and clinical isolates. Food Microbiol 2022; 104:104004. [DOI: 10.1016/j.fm.2022.104004] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 01/05/2022] [Accepted: 02/11/2022] [Indexed: 11/29/2022]
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9
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Roobab U, Afzal R, Ranjha MMAN, Zeng X, Ahmed Z, Aadil RM. High pressure‐based hurdle interventions for raw and processed meat: a clean‐label prospective. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15499] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510640 China
| | - Rehan Afzal
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | | | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510640 China
| | - Zahoor Ahmed
- School of Food and Agriculture sciences University of Management Science and Technology Lahore 54770 Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
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10
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Bai X, Xu Y, Shen Y, Guo N. Analysis and mathematical modeling of the survival kinetics of Staphylococcus aureus in raw pork under dynamic and static temperature conditions. Food Sci Nutr 2021; 9:6587-6595. [PMID: 34925788 PMCID: PMC8645714 DOI: 10.1002/fsn3.2604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 09/14/2021] [Accepted: 09/16/2021] [Indexed: 11/06/2022] Open
Abstract
The incidence of frequent foodborne disease outbreaks due to Staphylococcus aureus contamination necessitates the urgent searching for effective methods to monitor S. aureus. This research aims to construct model with a dynamic survival curve and some static growth curves to predict the behavior of S. aureus in raw pork. Lack of research about S. aureus kinetics in pork under fluctuating temperature conditions across freezing and thawing necessitates this study. One-step analysis was used to determine the model parameters, which was more efficient than conventional model analysis with two steps. The results of kinetic analysis showed that Tmin (minimum growth temperature) was 6.85°C, which is close to the estimated values in previous reports. Subsequently, validation results indicated the integrated model can accurately predict the behavior of S. aureus regardless of isothermal or nonisothermal conditions with the root-mean-square errors (RMSE < 0.44 log CFU/g, 73.9% of the errors of prediction falls within ±0.5 log CFU/g), accuracy factors Af and bias factors Bf were both close to 1. This work may offer an effective method for the assessment of microbial security related to S. aureus in pork.
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Affiliation(s)
- Xue Bai
- College of Food Science and EngineeringJilin UniversityChangchunChina
| | - Ying Xu
- College of Food Science and EngineeringJilin UniversityChangchunChina
| | - Yong Shen
- College of Food Science and EngineeringJilin UniversityChangchunChina
| | - Na Guo
- College of Food Science and EngineeringJilin UniversityChangchunChina
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11
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Lopez CM, Dallolio G, Bonilauri P, Rebecchi A. Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against Salmonella spp. and Listeria innocua. Foods 2021; 10:2617. [PMID: 34828893 PMCID: PMC8617797 DOI: 10.3390/foods10112617] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/21/2021] [Accepted: 10/26/2021] [Indexed: 11/17/2022] Open
Abstract
The development of nitrite-free meat products is a current industrial concern. Many efforts have been attempted to replace the nitrite effect in cured meats colour formation and pathogens control. Our previous work evidenced that lactic acid and a cold ripening were the best hurdle technologies for nitrite-free fermented sausages from metabolomics. In the first part of this work, we investigated the effect of lactic acid compared with both two alternative additives (glucono-D-lactone and a mix of sodium di-acetate/sodium lactate) and with low-nitrite sausages, all of them following either cold or traditional ripening. For this purpose, microbiological analysis, pH, water activity (aw), and a sensory study were performed. All nitrite-free sausages (cold or traditional ripened) showed quality and safety traits similar to low-nitrite traditionally ripened ones used as control. In addition, sensory study revealed that sausages with lactic acid were the most preferred cold ripened samples, supporting that this is an optimal strategy for the production of nitrite-free sausages. We selected this product for further studies. Indeed, in the second part, we evaluated the impact of ripening, and other hurdle technologies as High Pressure Processing (HPP) and under-vacuum storage against Listeria innocua and Salmonella spp. by a challenge test. Maximal declines were obtained for ripening along with HPP (i.e., 4.74 and 3.83 log CFU/g for L. innocua and Salmonella spp., respectively), suggesting that HPP might guarantee nitrite-free sausages safety. Although the quality of raw materials remains essential, these hurdle strategies largely contributed to nitrite-free sausages safety, offering a promising tool for the meat industry.
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Affiliation(s)
- Constanza Maria Lopez
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Bissolati 72/74, 26100 Cremona, Italy; (C.M.L.); (G.D.)
| | - Giuliano Dallolio
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Bissolati 72/74, 26100 Cremona, Italy; (C.M.L.); (G.D.)
| | - Paolo Bonilauri
- Istituto Zooprofilattico Sperimentale della Lombardia ed Emilia-Romagna (IZSLER), Via Bianchi 9, 25124 Brescia, Italy;
| | - Annalisa Rebecchi
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Bissolati 72/74, 26100 Cremona, Italy; (C.M.L.); (G.D.)
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12
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Martillanes S, Rocha-Pimienta J, Llera-Oyola J, Gil MV, Ayuso-Yuste MC, García-Parra J, Delgado-Adámez J. Control of Listeria monocytogenes in sliced dry-cured Iberian ham by high pressure processing in combination with an eco-friendly packaging based on chitosan, nisin and phytochemicals from rice bran. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107933] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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13
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Nikparvar B, Subires A, Capellas M, Hernandez-Herrero M, Crauwels P, Riedel CU, Bar N. A Diffusion Model to Quantify Membrane Repair Process in Listeria monocytogenes Exposed to High Pressure Processing Based on Fluorescence Microscopy Data. Front Microbiol 2021; 12:598739. [PMID: 34054742 PMCID: PMC8155719 DOI: 10.3389/fmicb.2021.598739] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Accepted: 04/12/2021] [Indexed: 11/25/2022] Open
Abstract
The effects of environmental stresses on microorganisms have been well-studied, and cellular responses to stresses such as heat, cold, acids, and salts have been extensively discussed. Although high pressure processing (HPP) is becoming more popular as a preservation method in the food industry, the characteristics of the cellular damage caused by high pressure are unclear, and the microbial response to this stress has not yet been well-explored. We exposed the pathogen Listeria monocytogenes to HPP (400 MPa, 8 min, 8°C) and found that the high pressure created plasma membrane pores. Using a common staining technique involving propidium iodide (PI) combined with high-frequency fluorescence microscopy, we monitored the rate of diffusion of PI molecules into hundreds of bacterial cells through these pores on days 0, 1, 2, 3, and 4 after pressurization. We also developed a mathematical dynamic model based on mass transfer and passive diffusion laws, calibrated using our microscopy experiments, to evaluate the response of bacteria to HPP. We found that the rate of diffusion of PI into the cells decreased over the 4 consecutive days after exposure to HPP, indicating repair of the pressure-created membrane pores. The model suggested a temporal change in the size of pores until closure. To the best of our knowledge, this is the first time that pressure-created membrane pores have been quantitatively described and shown to diminish with time. In addition, we found that the membrane repair rate in response to HPP was linear, and growth was temporarily arrested at the population level during the repair period. These results support the existence of a progressive repair process in some of the cells that take up PI, which can therefore be considered as being sub-lethally injured rather than dead. Hence, we showed that a subgroup of bacteria survived HPP and actively repaired their membrane pores.
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Affiliation(s)
- Bahareh Nikparvar
- Department of Chemical Engineering, Norwegian University of Science and Technology, Trondheim, Norway
| | - Alicia Subires
- Department of Animal and Food Science, Autonomous University of Barcelona, Barcelona, Spain
| | - Marta Capellas
- Department of Animal and Food Science, Autonomous University of Barcelona, Barcelona, Spain
| | | | - Peter Crauwels
- Department of Biology, Institute of Microbiology and Biotechnology, Ulm University, Ulm, Germany
| | - Christian U Riedel
- Department of Biology, Institute of Microbiology and Biotechnology, Ulm University, Ulm, Germany
| | - Nadav Bar
- Department of Chemical Engineering, Norwegian University of Science and Technology, Trondheim, Norway
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Nikparvar B, Andreevskaya M, Duru IC, Bucur FI, Grigore-Gurgu L, Borda D, Nicolau AI, Riedel CU, Auvinen P, Bar N. Analysis of temporal gene regulation of Listeria monocytogenes revealed distinct regulatory response modes after exposure to high pressure processing. BMC Genomics 2021; 22:266. [PMID: 33853520 PMCID: PMC8045354 DOI: 10.1186/s12864-021-07461-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Accepted: 02/10/2021] [Indexed: 01/16/2023] Open
Abstract
BACKGROUND The pathogen Listeria (L.) monocytogenes is known to survive heat, cold, high pressure, and other extreme conditions. Although the response of this pathogen to pH, osmotic, temperature, and oxidative stress has been studied extensively, its reaction to the stress produced by high pressure processing HPP (which is a preservation method in the food industry), and the activated gene regulatory network (GRN) in response to this stress is still largely unknown. RESULTS We used RNA sequencing transcriptome data of L. monocytogenes (ScottA) treated at 400 MPa and 8∘C, for 8 min and combined it with current information in the literature to create a transcriptional regulation database, depicting the relationship between transcription factors (TFs) and their target genes (TGs) in L. monocytogenes. We then applied network component analysis (NCA), a matrix decomposition method, to reconstruct the activities of the TFs over time. According to our findings, L. monocytogenes responded to the stress applied during HPP by three statistically different gene regulation modes: survival mode during the first 10 min post-treatment, repair mode during 1 h post-treatment, and re-growth mode beyond 6 h after HPP. We identified the TFs and their TGs that were responsible for each of the modes. We developed a plausible model that could explain the regulatory mechanism that L. monocytogenes activated through the well-studied CIRCE operon via the regulator HrcA during the survival mode. CONCLUSIONS Our findings suggest that the timely activation of TFs associated with an immediate stress response, followed by the expression of genes for repair purposes, and then re-growth and metabolism, could be a strategy of L. monocytogenes to survive and recover extreme HPP conditions. We believe that our results give a better understanding of L. monocytogenes behavior after exposure to high pressure that may lead to the design of a specific knock-out process to target the genes or mechanisms. The results can help the food industry select appropriate HPP conditions to prevent L. monocytogenes recovery during food storage.
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Affiliation(s)
- Bahareh Nikparvar
- Department of Chemical Engineering, Norwegian University of Science and Technology, Trondheim, Norway
| | | | - Ilhan C Duru
- Institute of Biotechnology, University of Helsinki, Helsinki, Finland
| | - Florentina I Bucur
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Leontina Grigore-Gurgu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Daniela Borda
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Anca I Nicolau
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Christian U Riedel
- Institute of Microbiology and Biotechnology, Ulm University, Ulm, Germany
| | - Petri Auvinen
- Institute of Biotechnology, University of Helsinki, Helsinki, Finland
| | - Nadav Bar
- Department of Chemical Engineering, Norwegian University of Science and Technology, Trondheim, Norway.
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15
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Kostoglou D, Tsaklidou P, Iliadis I, Garoufallidou N, Skarmoutsou G, Koulouris I, Giaouris E. Advanced Killing Potential of Thymol against a Time and Temperature Optimized Attached Listeria monocytogenes Population in Lettuce Broth. Biomolecules 2021; 11:397. [PMID: 33800308 PMCID: PMC7998208 DOI: 10.3390/biom11030397] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 02/10/2021] [Accepted: 03/04/2021] [Indexed: 12/27/2022] Open
Abstract
Fresh vegetables and salads are increasingly implicated in outbreaks of foodborne infections, such as those caused by Listeria monocytogenes, a dangerous pathogen that can attach to the surfaces of the equipment creating robust biofilms withstanding the killing action of disinfectants. In this study, the antimicrobial efficiency of a natural plant terpenoid (thymol) was evaluated against a sessile population of a multi-strain L. monocytogenes cocktail developed on stainless steel surfaces incubated in lettuce broth, under optimized time and temperature conditions (54 h at 30.6 °C) as those were determined following response surface modeling, and in comparison, to that of an industrial disinfectant (benzalkonium chloride). Prior to disinfection, the minimum bactericidal concentrations (MBCs) of each compound were determined against the planktonic cells of each strain. The results revealed the advanced killing potential of thymol, with a concentration of 625 ppm (= 4 × MBC) leading to almost undetectable viable bacteria (more than 4 logs reduction following a 15-min exposure). For the same degree of killing, benzalkonium chloride needed to be used at a concentration of at least 20 times more than its MBC (70 ppm). Discriminative repetitive sequence-based polymerase chain reaction (rep-PCR) also highlighted the strain variability in both biofilm formation and resistance. In sum, thymol was found to present an effective anti-listeria action under environmental conditions mimicking those encountered in the salad industry and deserves to be further explored to improve the safety of fresh produce.
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Affiliation(s)
| | | | | | | | | | | | - Efstathios Giaouris
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Lemnos, Greece; (D.K.); (P.T.); (I.I.); (N.G.); (G.S.); (I.K.)
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16
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Cava R, Higuero N, Ladero L. High-pressure processing and storage temperature on Listeria monocytogenes, microbial counts and oxidative changes of two traditional dry-cured meat products. Meat Sci 2021; 171:108273. [DOI: 10.1016/j.meatsci.2020.108273] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 07/30/2020] [Accepted: 07/31/2020] [Indexed: 11/30/2022]
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17
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Martín MJ, García‐Parra J, Trejo A, Gómez‐Quintana A, Miguel‐Pintado C, Riscado A, Paulo L, Ramírez Bernabé R. Comparative effect of high hydrostatic pressure treatment on Spanish and Portuguese traditional chorizos and evolution at different storage temperatures. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15082] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- María Jesús Martín
- Technological Agri‐Food Institute (INTAEX), Center for Scientific and Technological Research of Extremadura (CICYTEX) Badajoz Spain
| | - Jesús García‐Parra
- Technological Agri‐Food Institute (INTAEX), Center for Scientific and Technological Research of Extremadura (CICYTEX) Badajoz Spain
| | - Antonia Trejo
- Technological Agri‐Food Institute (INTAEX), Center for Scientific and Technological Research of Extremadura (CICYTEX) Badajoz Spain
| | - Antonia Gómez‐Quintana
- Technological Agri‐Food Institute (INTAEX), Center for Scientific and Technological Research of Extremadura (CICYTEX) Badajoz Spain
| | | | - Ana Riscado
- Agro‐Food Technological Support Center (CATAA) Castelo Branco Portugal
| | - Luisa Paulo
- Agro‐Food Technological Support Center (CATAA) Castelo Branco Portugal
| | - Rosario Ramírez Bernabé
- Technological Agri‐Food Institute (INTAEX), Center for Scientific and Technological Research of Extremadura (CICYTEX) Badajoz Spain
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18
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Bonilauri P, Merialdi G, Ramini M, Bardasi L, Taddei R, Grisenti MS, Daminelli P, Cosciani-Cunico E, Dalzini E, Frustoli MA, Giacometti F, Tomasello F, Piva S, Serraino A. Modeling the behavior of Listeria innocua in Italian salami during the production and high-pressure validation of processes for exportation to the U.S. Meat Sci 2020; 172:108315. [PMID: 32977291 DOI: 10.1016/j.meatsci.2020.108315] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 09/11/2020] [Accepted: 09/14/2020] [Indexed: 01/08/2023]
Abstract
A model describing Listeria innocua evolution according to process parameters of 51 Italian salami processes and HPP in 31 companies was developed. A total of 51 challenge tests were performed. During processing a L. innocua reduction of 0.34-4.32 Log10 CFU/g was observed and HPP further reduced the count of 0.48-3.47 Log10 CFU/g; an overall reduction of 1.04-5.68 is reached. PH after acidification/drying process, aw after seasoning, duration of the seasoning and caliber resulted associated (p < 0.05) with L. innocua decrease. HPP efficacy was associated (p < 0.05) with aw and pH of the product: higher the pH and aw after the acidification/drying and seasoning phases, higher resulted the L. innocua reduction after HPP. No significant association was observed between L.innocua and salt, nitrate and starter content and other characteristics of process. The model meets companies and Authorities needs and represents a useful tool to predict L. monocytogenes lethality, giving recommendations to food business operators interested in exportation to the U.S.
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Affiliation(s)
- Paolo Bonilauri
- Experimental Institute for Zooprophylaxis in Lombardy and Emilia Romagna, Via Pitagora 2, 42100 Reggio Emilia, Italy
| | - Giuseppe Merialdi
- Experimental Institute for Zooprophylaxis in Lombardy and Emilia Romagna, Via Fiorini 5, 40127 Bologna, Italy
| | - Mattia Ramini
- Experimental Institute for Zooprophylaxis in Lombardy and Emilia Romagna, Via Fiorini 5, 40127 Bologna, Italy
| | - Lia Bardasi
- Experimental Institute for Zooprophylaxis in Lombardy and Emilia Romagna, Via Fiorini 5, 40127 Bologna, Italy
| | - Roberta Taddei
- Experimental Institute for Zooprophylaxis in Lombardy and Emilia Romagna, Via Fiorini 5, 40127 Bologna, Italy
| | - Maria Silvia Grisenti
- SSICA Stazione Sperimentale per l'Industria delle Conserve Alimentari V, le Tanara 31/a, 43121 Parma, Italy
| | - Paolo Daminelli
- Experimental Institute for Zooprophylaxis in Lombardy and Emilia-Romagna, Via Bianchi 7/9, 25124 Brescia, Italy
| | - Elena Cosciani-Cunico
- Experimental Institute for Zooprophylaxis in Lombardy and Emilia-Romagna, Via Bianchi 7/9, 25124 Brescia, Italy
| | - Elena Dalzini
- National Reference Centre for Emerging Risks in Food Safety, Experimental Institute for Zooprophylaxis in Lombardy and Emilia-Romagna, Via Celoria 12, 20133 Milan, Italy
| | - Maria Angela Frustoli
- SSICA Stazione Sperimentale per l'Industria delle Conserve Alimentari V, le Tanara 31/a, 43121 Parma, Italy
| | - Federica Giacometti
- Department of Veterinary Medical Sciences, University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano Emilia (BO), Italy.
| | - Federico Tomasello
- Department of Veterinary Medical Sciences, University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano Emilia (BO), Italy
| | - Silvia Piva
- Department of Veterinary Medical Sciences, University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano Emilia (BO), Italy
| | - Andrea Serraino
- Department of Veterinary Medical Sciences, University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano Emilia (BO), Italy
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19
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Taddei R, Giacometti F, Bardasi L, Bonilauri P, Ramini M, Fontana MC, Bassi P, Castagnini S, Ceredi F, Pelliconi MF, Serraino A, Tomasello F, Piva S, Mondo E, Merialdi G. Effect of production process and high-pressure processing on viability of Listeria innocua in traditional Italian dry-cured coppa. Ital J Food Saf 2020; 9:9133. [PMID: 32913727 PMCID: PMC7459741 DOI: 10.4081/ijfs.2020.9133] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Accepted: 06/24/2020] [Indexed: 11/25/2022] Open
Abstract
In this study the effect of the application of High Pressure Treatment (HPP) combined with four different manufacturing processes on the inactivation of Listeria innocua, used as a surrogate for L. monocytogenes, in artificially contaminated coppa samples was evaluated in order to verify the most suitable strategy to meet the Listeria inactivation requirements needed for the exportation of dry-cured meat in the U.S. Fresh anatomical cuts intended for coppa production were supplied by four different delicatessen factories located in Northern Italy. Raw meat underwent experimental contamination with Listeria innocua using a mixture of 5 strains. Surface contamination of the fresh anatomical cuts was carried out by immersion into inoculum containing Listeria spp. The conditions of the HPP treatment were: pressure 593 MPa, time 290 seconds, water treatment temperature 14°C. Listeria innocua was enumerated on surface and deep samples post contamination, resting, ripening and HPP treatment. The results of this study show how the reduction of the microbial load on coppa during the production process did not vary among three companies (P>0.05) ranging from 3.73 to 4.30 log CFU/g, while it was significantly different (P<0.01) for the fourth company (0.92 log CFU/g). HPP treatment resulted in a significant (P<0.01) deep decrease of L.innocua count with values ranging between 1.63-3.54 log CFU/g with no significant differences between companies. Regarding superficial contamination, HPP treatment resulted significant (P<0.01) only in Coppa produced by two companies. The results highlight that there were processes less effective to inhibit the pathogen; in particular for company D an increase of L. innocua count was shown during processing and HPP alone cannot be able to in reaching the Listeria inactivation requirements needed for exportation of dry-cured meat in the U.S. According to the data reported in this paper, HPP treatment increases the ability of the manufacturing process of coppa in reducing Listeria count with the objective of a lethality treatment.
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Affiliation(s)
- Roberta Taddei
- Istituto Zooprofilattico Sperimentale delle Lombardia e dell'Emilia Romagna, Sede Territoriale di Bologna
| | - Federica Giacometti
- Dipartimento di Scienze Mediche Veterinarie, Università di Bologna, Ozzano dell'Emilia (BO)
| | - Lia Bardasi
- Istituto Zooprofilattico Sperimentale delle Lombardia e dell'Emilia Romagna, Sede Territoriale di Bologna
| | - Paolo Bonilauri
- Istituto Zooprofilattico Sperimentale delle Lombardia e dell'Emilia Romagna, Sede Territoriale di Reggio Emilia, Reggio nell'Emilia, Italy
| | - Mattia Ramini
- Istituto Zooprofilattico Sperimentale delle Lombardia e dell'Emilia Romagna, Sede Territoriale di Bologna
| | - Maria Cristina Fontana
- Istituto Zooprofilattico Sperimentale delle Lombardia e dell'Emilia Romagna, Sede Territoriale di Bologna
| | - Patrizia Bassi
- Istituto Zooprofilattico Sperimentale delle Lombardia e dell'Emilia Romagna, Sede Territoriale di Bologna
| | - Sara Castagnini
- Istituto Zooprofilattico Sperimentale delle Lombardia e dell'Emilia Romagna, Sede Territoriale di Bologna
| | - Francesco Ceredi
- Istituto Zooprofilattico Sperimentale delle Lombardia e dell'Emilia Romagna, Sede Territoriale di Bologna
| | - Maria Francesca Pelliconi
- Istituto Zooprofilattico Sperimentale delle Lombardia e dell'Emilia Romagna, Sede Territoriale di Bologna
| | - Andrea Serraino
- Dipartimento di Scienze Mediche Veterinarie, Università di Bologna, Ozzano dell'Emilia (BO)
| | - Federico Tomasello
- Dipartimento di Scienze Mediche Veterinarie, Università di Bologna, Ozzano dell'Emilia (BO)
| | - Silvia Piva
- Dipartimento di Scienze Mediche Veterinarie, Università di Bologna, Ozzano dell'Emilia (BO)
| | - Elisabetta Mondo
- Dipartimento di Scienze Mediche Veterinarie, Università di Bologna, Ozzano dell'Emilia (BO)
| | - Giuseppe Merialdi
- Istituto Zooprofilattico Sperimentale delle Lombardia e dell'Emilia Romagna, Sede Territoriale di Bologna
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20
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Pérez-Baltar A, Alía A, Rodríguez A, Córdoba JJ, Medina M, Montiel R. Impact of Water Activity on the Inactivation and Gene Expression of Listeria monocytogenes during Refrigerated Storage of Pressurized Dry-Cured Ham. Foods 2020; 9:E1092. [PMID: 32785197 PMCID: PMC7466251 DOI: 10.3390/foods9081092] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 08/06/2020] [Accepted: 08/07/2020] [Indexed: 12/26/2022] Open
Abstract
Listeria monocytogenes population and the expression patterns of three virulence (plcA, hly, and iap) and one stress-related (sigB) genes in dry-cured ham with different water activity (aw) values (0.92, 0.88, and 0.84) and treated with high pressure processing (HPP, 450 MPa/10 min and 600 MPa/5 min) were monitored throughout 30 days (d) at 4 °C. The antimicrobial effect of HPP at 600 MPa against L. monocytogenes S4-2 (serotype 1/2b) and S12-1 (serotype 1/2c) was greater in dry-cured ham with aw values of 0.92, with reductions of 2.5 and 2.8 log units, respectively. The efficacy of HPP treatments decreased at lower aw values. Regarding gene expression, L. monocytogenes strains responded differently to HPP. For strain S4-2, the four target genes were generally overexpressed in dry-cured ham immediately after HPP treatments at the three aw values investigated, although the extent of this induction was lower in the samples pressurized at 600 MPa and with aw values of 0.84. For strain S12-1, the expression of all target genes was repressed at the three aw values investigated. The antimicrobial efficacy of HPP against L. monocytogenes could be compromised by low aw values in food products. However, no growth of HPP-survival cells was observed during refrigerated storage in low-aw dry-cured ham, and the overexpression of virulence and stress-related genes decreased.
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Affiliation(s)
- Aida Pérez-Baltar
- Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040 Madrid, Spain; (A.P.-B.); (M.M.)
| | - Alberto Alía
- Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, Avda. de la Universidad, s/n., 10003 Cáceres, Spain; (A.A.); (A.R.); (J.J.C.)
| | - Alicia Rodríguez
- Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, Avda. de la Universidad, s/n., 10003 Cáceres, Spain; (A.A.); (A.R.); (J.J.C.)
| | - Juan José Córdoba
- Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, Avda. de la Universidad, s/n., 10003 Cáceres, Spain; (A.A.); (A.R.); (J.J.C.)
| | - Margarita Medina
- Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040 Madrid, Spain; (A.P.-B.); (M.M.)
| | - Raquel Montiel
- Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040 Madrid, Spain; (A.P.-B.); (M.M.)
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21
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Zhu H, Xu Y, Qi G, Wang S, Wang H. Modeling the combined effect of high hydrostatic pressure and mild heat on the sub‐lethal injury of
Listeria monocytogenes
by
Box–Behnken
design. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13480] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hua Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business University (BTBU) Beijing China
- Department of Food Quality and Safety, College of EngineeringChina Pharmaceutical University Nanjing China
| | - Yanyan Xu
- Department of PharmacyLishui Hospital of Zhejiang University Lishui China
| | - Guohong Qi
- Department of Food Quality and Safety, College of EngineeringChina Pharmaceutical University Nanjing China
| | - Suilou Wang
- Department of Food Quality and Safety, College of EngineeringChina Pharmaceutical University Nanjing China
| | - Haixiang Wang
- Department of Food Quality and Safety, College of EngineeringChina Pharmaceutical University Nanjing China
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22
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Balamurugan S, Gemmell C, Lau ATY, Arvaj L, Strange P, Gao A, Barbut S. High pressure processing during drying of fermented sausages can enhance safety and reduce time required to produce a dry fermented product. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107224] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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23
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Cava R, García-Parra J, Ladero L. Effect of high hydrostatic pressure processing and storage temperature on food safety, microbial counts, colour and oxidative changes of a traditional dry-cured sausage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109462] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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24
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Bahrami A, Moaddabdoost Baboli Z, Schimmel K, Jafari SM, Williams L. Efficiency of novel processing technologies for the control of Listeria monocytogenes in food products. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.009] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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25
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Meloni D. High-Hydrostatic-Pressure (HHP) Processing Technology as a Novel Control Method for Listeria monocytogenes Occurrence in Mediterranean-Style Dry-Fermented Sausages. Foods 2019; 8:E672. [PMID: 31842401 PMCID: PMC6963505 DOI: 10.3390/foods8120672] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 12/05/2019] [Accepted: 12/09/2019] [Indexed: 12/30/2022] Open
Abstract
Although conventional microbial control techniques are currently employed and largely successful, their major drawbacks are related to their effects on quality of processed food. In recent years, there has been a growing demand for high-quality foods that are microbially safe and retain most of their natural freshness. Therefore, several modern and innovative methods of microbial control in food processing have been developed. High-hydrostatic-pressure (HHP) processing technology has been mainly used to enhance the food safety of ready-to-eat (RTE) products as a new pre-/post-packaging, non-thermal purification method in the meat industry. Listeria monocytogenes is a pertinent target for microbiological safety and shelf-life; due to its capacity to multiply in a broad range of food environments, is extremely complicated to prevent in fermented-sausage-producing plants. The frequent detection of L. monocytogenes in final products emphasizes the necessity for the producers of fermented sausages to correctly overcome the hurdles of the technological process and to prevent the presence of L. monocytogenes by applying novel control techniques. This review discusses a collection of recent studies describing pressure-induced elimination of L. monocytogenes in fermented sausages produced in the Mediterranean area.
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Affiliation(s)
- Domenico Meloni
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, Italy
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26
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Pavli F, Argyri AA, Skandamis P, Nychas GJ, Tassou C, Chorianopoulos N. Antimicrobial Activity of Oregano Essential Oil Incorporated in Sodium Alginate Edible Films: Control of Listeria monocytogenes and Spoilage in Ham Slices Treated with High Pressure Processing. MATERIALS (BASEL, SWITZERLAND) 2019; 12:E3726. [PMID: 31718078 PMCID: PMC6887770 DOI: 10.3390/ma12223726] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 10/29/2019] [Accepted: 11/07/2019] [Indexed: 01/02/2023]
Abstract
The aim of the study was to evaluate the efficacy of oregano essential oil (OEO) incorporated in Na-alginate edible films when applied to sliced ham inoculated with a cocktail of Listeria monocytogenes strains, with or without pretreatment by high pressure processing (HPP). Microbiological, physicochemical and sensory analyses (in Listeria-free slices) were performed, while, the presence/absence and the relative abundance of each Listeria strain, was monitored by pulsed field gel electrophoresis (PFGE). The OEO incorporation in the films, caused approximately 1.5 log reduction in Listeria population at 8 and 12 °C at the end of the storage period, and almost 2.5 log reduction at 4 °C. The HPP treatment caused 1 log reduction to the initial Listeria population, while levels kept on decreasing throughout the storage for all the tested temperatures. The pH of the samples was higher in the cases where HPP was involved, and the samples were evaluated as less spoiled. Furthermore, the presence of OEO in the films resulted in color differences compared to the control samples, whilst the aroma of these samples was improved. In conclusion, the combined application of HPP and OEO edible films on the slices, led to a significant reduction or absence of the pathogen.
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Affiliation(s)
- Foteini Pavli
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, 14123 Attica, Greece; (F.P.); (A.A.A.); (C.T.)
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece;
| | - Anthoula A. Argyri
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, 14123 Attica, Greece; (F.P.); (A.A.A.); (C.T.)
| | - Panagiotis Skandamis
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece;
| | - George-John Nychas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece;
| | - Chrysoula Tassou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, 14123 Attica, Greece; (F.P.); (A.A.A.); (C.T.)
| | - Nikos Chorianopoulos
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, 14123 Attica, Greece; (F.P.); (A.A.A.); (C.T.)
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27
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Argyri AA, Papadopoulou OS, Sourri P, Chorianopoulos N, Tassou CC. Quality and Safety of Fresh Chicken Fillets after High Pressure Processing: Survival of Indigenous Brochothrix thermosphacta and Inoculated Listeria monocytogenes. Microorganisms 2019; 7:microorganisms7110520. [PMID: 31684053 PMCID: PMC6921100 DOI: 10.3390/microorganisms7110520] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Revised: 10/31/2019] [Accepted: 11/01/2019] [Indexed: 11/16/2022] Open
Abstract
The effect of high-pressure processing (HPP) on Listeriamonocytogenes, the indigenous microbiota and the shelf-life of chicken fillets was evaluated. Chicken fillets were inoculated with different inocula (2, 4, and 6 log CFU/g) of a 4-strain cocktail of L. monocytogenes, vacuum-packed, processed or not with HPP (500 MPa/10 min) and stored at 4 °C and 12 °C. Total viable counts (TVC), L. monocytogenes, Pseudomonas spp., Brochothrix thermosphacta, lactic acid bacteria (LAB), Enterobacteriaceae and yeasts/molds were determined along with the pH and sensory analysis. Pulsed-field gel electrophoresis (PFGE) was used to monitor the succession of indigenous Brochothrix isolates and inoculated Listeria strains. The main spoilage microorganism of HPP-treated samples was B. thermosphacta detected after 3 days of storage. HPP decreased the inoculated Listeria population. For the low and medium inoculum case it was detected throughout the shelf-life at both temperatures in populations near to the detection limit or after enrichment. In the high inoculum case, the pathogen decreased ≥5-log cycles after HPP, while increased subsequently to 1.6 and 4.5 log CFU/g at 4 °C and 12 °C, respectively, by the end of the shelf-life. PFGE showed that Brochothrix isolates exhibited a significant diversity among control samples, whereas this was limited for the HPP-treated samples. The survival and distribution of different Listeria strains depended on the initial inoculum and storage temperature. In conclusion, HPP increased the shelf-life (for 5 and 4 days, at 4 °C and 12 °C, respectively) and enhanced the safety of chicken meat.
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Affiliation(s)
| | - Olga S Papadopoulou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Sof. Venizelou 1, Lycovrissi, 14123 Attica, Greece.
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28
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Combined effects of high hydrostatic pressure treatment and red ginseng concentrate supplementation on the inactivation of foodborne pathogens and the quality of ready-to-use kimchi sauce. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108410] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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29
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Modelling inactivation of Staphylococcus spp. on sliced Brazilian dry-cured loin with thermosonication and peracetic acid combined treatment. Int J Food Microbiol 2019; 309:108328. [PMID: 31518953 DOI: 10.1016/j.ijfoodmicro.2019.108328] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2018] [Revised: 06/25/2019] [Accepted: 08/24/2019] [Indexed: 01/22/2023]
Abstract
Ultrasound (US) has a high capacity to increase food safety. Although high and/or moderate temperature in combination with US has been studied, the knowledge about cooling/low temperatures as well as its combined effect with chemical preservation methods is scarce. Therefore, the aim of this study was to describe the inactivation of Staphylococcus spp. (SA) present in the natural microbiota of sliced Brazilian dry-cured loin (Socol, BDL) using US (40 kHz and 5.40 W/g) at 1.6-17.9 kJ/g, temperature (T) between 6.4 and 73.6 °C and peracetic acid (PA) between 5.5 and 274.5 mg/L employing the Central Composite Rotatable Design. The model fully describes how the combination of US, T, and PA affects SA inactivation. In BDL, an increase in US acoustic energy density (kJ/g) allows the reduction of T necessary to inactivate SA because of the occurrence of synergistic effect. However, US applied at low T was inefficient. On the other hand, PA was more efficient at low T, since high T degraded this compound at different rates according to the holding T. Therefore, the data indicates a relation between the technologies used in the combined decontamination of sliced BDL improving dry-cured meat safety.
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High hydrostatic pressure processing of sliced fermented sausages: A quantitative exposure assessment for Listeria monocytogenes. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.01.017] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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Chen J, Wang SZ, Chen JY, Chen DZ, Deng SG, Xu B. Effect of cold plasma on maintaining the quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:39-46. [PMID: 29786860 DOI: 10.1002/jsfa.9138] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/05/2018] [Revised: 05/12/2018] [Accepted: 05/16/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Atmospheric cold plasma (ACP) has emerged as a potential alternative to traditional methods for non-thermal food decontamination. However, few data are available about ACP treatment for seafood. In this study, dielectric barrier discharge (DBD) was applied to generate CP, and the aim of the study was to investigate the effectiveness of DBD-ACP on improving the quality of chub mackerel on the basis of chemical, microbial and sensory characteristics. RESULTS The effect of DBD-ACP on the quality of chub mackerel (Scomber japonicus) during storage was examined. Results revealed that the optimal voltage level and exposure time of this treatment were 60 kV and 60 s respectively, and such conditions exhibited excellent inactivation efficacy and weak influence on proximate chemical compositions. Variations in total viable count (TVC), sensory scores and total volatile basic nitrogen (TVB-N) indicated that ACP treatment extended the shelf life of chub mackerel to 14 days, whereas samples without this treatment exceeded the limits of the three parameters after 6 days. The slow development rates of peroxide value (PV) and thiobarbituric acid (TBA) value implied that lipid oxidation was also effectively retarded by ACP exposure. Scanning electron microscopy confirmed that CP could effectively delay the degradation of myofibrillar proteins and enhance the stability of tissue structures. CONCLUSION The excellent antimicrobial efficacy of ACP treatment makes it a potential and promising alternative to other seafood preservation technology. This is the first report on the application of ACP to seafood, which is essential to perishable food storage. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Jing Chen
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Sheng-Zhe Wang
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Jun-Yu Chen
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Dong-Zhi Chen
- College of Environment, Zhejiang University of Technology, Hangzhou, China
| | - Shang-Gui Deng
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Bin Xu
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
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Vu TTT, Alter T, Braun PG, Dittrich AJ, Huehn S. Inactivation of Vibrio sp. in pure cultures and mussel homogenates using high hydrostatic pressure. Lett Appl Microbiol 2018; 67:220-225. [PMID: 29962033 DOI: 10.1111/lam.13044] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 06/27/2018] [Accepted: 06/27/2018] [Indexed: 11/29/2022]
Abstract
The objective of this study was to determine the effect of high hydrostatic pressure (HHP) on the inactivation of Vibrio sp. in pure cultures and mussel homogenates. Four Vibrio strains including V. alginolyticus, V. cholerae, V. parahaemolyticus and V. vulnificus were used. HHP treatments were performed with both pure Vibrio sp. cultures in alkaline peptone water (2% NaCl) and artificially inoculated mussel homogenates at pressure levels of 250, 350 and 450 MPa for 1 and 3 min at 25°C. Counts of Vibrio were determined before and after treatment using drop plating method. The effect of high pressure on the reduction level significantly differed among the respective Vibrio species. Vibrio vulnificus was the most susceptible species to HHP. To achieve a >5 log reduction in mussel homogenates, pressure treatment needs to be (i) 350-450 MPa for ≥1 min at 25°C for both V. alginolyticus and V. cholerae, (ii) 250 MPa for ≥3 min or 350-450 MPa for ≥1 min for V. vulnificus and (iii) 350 MPa for ≥3 min or 450 MPa for ≥1 min for V. parahaemolyticus. SIGNIFICANCE AND IMPACT OF THE STUDY High hydrostatic pressure (HHP) has been applied to inactivate spoilage and pathogenic micro-organisms in a variety of food products, including seafood. Vibrio sp. are frequently reported as the main cause of foodborne illness associated with consumption of raw or undercooked seafood particularly shellfish worldwide. To date, data on the inactivation of Vibrio sp. via HHP are still limited and most of the trials only investigated HHP application in oysters and clams. This study demonstrates the efficacy of HHP inactivating Vibrio sp. in both pure culture and mussel homogenates.
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Affiliation(s)
- T T T Vu
- Institute of Food Safety and Food Hygiene, Freie Universitaet Berlin, Berlin, Germany
| | - T Alter
- Institute of Food Safety and Food Hygiene, Freie Universitaet Berlin, Berlin, Germany
| | - P G Braun
- Institute of Food Hygiene, Leipzig University, Leipzig, Germany
| | - A J Dittrich
- Institute of Food Hygiene, Leipzig University, Leipzig, Germany
| | - S Huehn
- Life Sciences and Technology, Beuth University of Applied Sciences, Berlin, Germany
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Possas A, Pérez-Rodríguez F, Valero A, Rincón F, García-Gimeno RM. Mathematical approach for the Listeria monocytogenes inactivation during high hydrostatic pressure processing of a simulated meat medium. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.03.012] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Possas A, Pérez-Rodríguez F, Valero A, García-Gimeno RM. Modelling the inactivation of Listeria monocytogenes by high hydrostatic pressure processing in foods: A review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.10.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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