1
|
Li J, Yang J, Xin W, Wu S, Wang X, Wang C, Zhang Z. Inactivation of Bacillus subtilis spores by a combination of high-pressure thermal treatment and potassium sorbate. Food Microbiol 2023; 115:104345. [PMID: 37567628 DOI: 10.1016/j.fm.2023.104345] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 06/21/2023] [Accepted: 07/23/2023] [Indexed: 08/13/2023]
Abstract
Combining High-pressure Thermal Treatment (HPTT) and Potassium Sorbate (PS) may have a stronger spore inactivation effect. Spores of Bacillus subtilis were subjected to HPTT at 600 MPa-65 °C/75 °C and a combination of HPTT and PS of 0.1% and 0.2% concentrations. After these treatments, different procedures and techniques were employed to investigate the spore's inactivation. The results revealed that 4.92 ± 0.05 log spores were inactivated after treatment at 600 MPa-75 °C, while 5.97 ± 0.09 log spores were inactivated when the HPTT treatment was combined with 0.2% PS. Changes in permeability of the spore's inner membrane were characterized by OD600 value and release rates of nucleic acids, protein, and dipicolinic acid (DPA). Compared with HPTT treatment at 600 MPa-75 °C, the OD600 value of spores decreased further by about 50% after treatment with a combination of HPTT and 0.2% PS. Additionally, the combined treatments resulted in a significant increase in the OD260 and OD280 values, as well as the DPA release. The spore size analysis indicated a significant decrease in the size of spores treated with a combination of HPTT at 600 MPa-75 °C and PS of 0.2% concentration. Furthermore, the flow cytometry analysis and confocal laser scanning microscopy (CLSM) analysis indicated that the inner membrane damage of spores was higher after combined treatments than that after HPTT treatment alone. A significant reduction was also found in the Na+/K+-ATPase activity after the combined treatments. Also, the FTIR analysis revealed that the combined treatments resulted in significant adverse changes in the spores' inner membrane, cell wall, cortex, and nucleic acid. Therefore, the combination of HPTT and PS has a stronger inactivation effect and can be suggested as a promising strategy for the inactivation of Bacillus subtilis spores.
Collapse
Affiliation(s)
- Jiajia Li
- College of Food Science and Engineering, Ningxia University, Yinchuan, 750021, PR China
| | - Jie Yang
- College of Food Science and Engineering, Ningxia University, Yinchuan, 750021, PR China
| | - Weishan Xin
- College of Food Science and Engineering, Ningxia University, Yinchuan, 750021, PR China
| | - Sirui Wu
- College of Food Science and Engineering, Ningxia University, Yinchuan, 750021, PR China
| | - Xujuan Wang
- College of Food Science and Engineering, Ningxia University, Yinchuan, 750021, PR China
| | - Chuanfa Wang
- College of Food Science and Engineering, Ningxia University, Yinchuan, 750021, PR China
| | - Zhong Zhang
- College of Food Science and Engineering, Ningxia University, Yinchuan, 750021, PR China.
| |
Collapse
|
2
|
Bactericidal and bacteriostatic effects of sodium polyphosphate emulsifying salts on selected targets in processed cheese. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
3
|
Mediani A, Hamezah HS, Jam FA, Mahadi NF, Chan SXY, Rohani ER, Che Lah NH, Azlan UK, Khairul Annuar NA, Azman NAF, Bunawan H, Sarian MN, Kamal N, Abas F. A comprehensive review of drying meat products and the associated effects and changes. Front Nutr 2022; 9:1057366. [PMID: 36518998 PMCID: PMC9742493 DOI: 10.3389/fnut.2022.1057366] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Accepted: 11/11/2022] [Indexed: 08/13/2023] Open
Abstract
Preserving fresh food, such as meat, is significant in the effort of combating global food scarcity. Meat drying is a common way of preserving meat with a rich history in many cultures around the globe. In modern days, dried meat has become a well enjoyed food product in the market because of its long shelf-life, taste and health benefits. This review aims to compile information on how the types of meat, ingredients and the used drying technologies influence the characteristics of dried meat in physicochemical, microbial, biochemical and safety features along with technological future prospects in the dried meat industry. The quality of dried meat can be influenced by a variety of factors, including its production conditions and the major biochemical changes that occur throughout the drying process, which are also discussed in this review. Additionally, the sensory attributes of dried meat are also reviewed, whereby the texture of meat and the preference of the market are emphasized. There are other aspects and concerning issues that are suggested for future studies. It is well-known that reducing the water content in meat helps in preventing microbial growth, which in turn prevents the presence of harmful substances in meat. However, drying the meat can change the characteristics of the meat itself, making consumers concerned on whether dried meat is safe to be consumed on a regular basis. It is important to consider the role of microbial enzymes and microbes in the preservation of their flavor when discussing dried meats and dried meat products. The sensory, microbiological, and safety elements of dried meat are also affected by these distinctive changes, which revolve around customer preferences and health concerns, particularly how drying is efficient in eliminating/reducing hazardous bacteria from the fish. Interestingly, some studies have concentrated on increasing the efficiency of dried meat production to produce a safer range of dried meat products with less effort and time. This review compiled important information from all available online research databases. This review may help the food sector in improving the efficiency and safety of meat drying, reducing food waste, while maintaining the quality and nutritional content of dried meat.
Collapse
Affiliation(s)
- Ahmed Mediani
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | | | | | | | - Sharon Xi Ying Chan
- Faculty of Science, Universiti Teknologi Malaysia, Johor Bahru, Johor, Malaysia
| | | | - Noor Hanini Che Lah
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | - Ummi Kalthum Azlan
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | | | - Nur Aida Fatin Azman
- Faculty of Information Science and Technology, Multimedia University, Malacca, Malaysia
| | - Hamidun Bunawan
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | - Murni Nazira Sarian
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | - Nurkhalida Kamal
- Institute of Systems Biology, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia
| | - Faridah Abas
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| |
Collapse
|
4
|
Synergistic activity of Stryphnodendron adstringens and potassium sorbate against foodborne bacteria. Arch Microbiol 2022; 204:292. [PMID: 35503382 DOI: 10.1007/s00203-022-02904-y] [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: 06/09/2021] [Revised: 12/10/2021] [Accepted: 04/06/2022] [Indexed: 11/02/2022]
Abstract
Stryphnodendron adstringens is a medicinal plant that has a broad spectrum of action, including antibacterial activity. The aim of the present study was to evaluate the effect of S. adstringens alone and in combination with potassium sorbate (PS) against foodborne bacteria. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined and, for most of the bacteria tested, the crude extract (CE), aqueous fraction (AQF), and ethyl-acetate fraction (EAF) of S. adstringens had a MIC and MBC ranging from 500 to ≥ 1000 µg/mL. The AQF and EAF showed greater activity against S. aureus strains (MIC = 125 to 250 µg/mL; MBC = 500 to 1000 µg/m). Quantitative cell viability was determined and was observed reductions ranging from 3.0 to 5.8 log10 CFU/ml.The combination of S. adstringens and PS against seven S. aureus isolates was determined by the checkerboard method at neutral and acid pH. In a neutral medium, the AQF + PS combination presented synergistic or additive interactions against six S. aureus strains. The combination of EAF + PS resulted in additive interactions against four bacterial isolates. In an acidic medium, the AQF + PS combination was synergistic or additive against all S. aureus, while EAF + PS presented the same effect against six S. aureus strains S. adstringens showed important antibacterial effects against foodborne S. aureus strains. Moreover, the combination of S. adstringens fractions and PS improved the antibacterial activity compared to the compounds utilized individually. The combined use of these compounds may be an alternative to reduce bacterial food contamination and improve food safety.
Collapse
|
5
|
Bolívar A, Tarlak F, Costa JCCP, Cejudo-Gómez M, Bover-Cid S, Zurera G, Pérez-Rodríguez F. A new expanded modelling approach for investigating the bioprotective capacity of Latilactobacillus sakei CTC494 against Listeria monocytogenes in ready-to-eat fish products. Food Res Int 2021; 147:110545. [PMID: 34399522 DOI: 10.1016/j.foodres.2021.110545] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 06/16/2021] [Accepted: 06/16/2021] [Indexed: 10/21/2022]
Abstract
Understanding the role of food-related factors on the efficacy of protective cultures is essential to attain optimal results for developing biopreservation-based strategies. The aim of this work was to assess and model growth of Latilactobacillus sakei CTC494 and Listeria monocytogenes CTC1034, and their interaction, in two different ready-to-eat fish products (i.e., surimi-based product and tuna pâté) at 2 and 12 °C. The existing expanded Jameson-effect and a new expanded Jameson-effect model proposed in this study were evaluated to quantitatively describe the effect of microbial interaction. The inhibiting effect of the selected lactic acid bacteria strain on the pathogen growth was product dependent. In surimi product, a reduction of lag time of both strains was observed when growing in coculture at 2 °C, followed by the inhibition of the pathogen when the bioprotective L. sakei CTC494 reached the maximum population density, suggesting a mutualism-antagonism continuum phenomenon between populations. In tuna pâté, L. sakei CTC494 exerted a strong inhibition of L. monocytogenes at 2 °C (<0.5 log increase) and limited the growth at 12 °C (<2 log increase). The goodness-of-fit indexes indicated that the new expanded Jameson-effect model performed better and appropriately described the different competition patterns observed in the tested fish products. The proposed expanded competition model allowed for description of not only antagonistic but also mutualism-based interactions based on their influence on lag time.
Collapse
Affiliation(s)
- Araceli Bolívar
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain.
| | - Fatih Tarlak
- Department of Nutrition and Dietetics, Istanbul Gedik University, 34876 Istanbul, Turkey
| | - Jean Carlos Correia Peres Costa
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Manuel Cejudo-Gómez
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Sara Bover-Cid
- Food Safety and Functionality Programme, Institute of Agriculture and Food Research and Technology (IRTA), Finca Camps i Armet s/n, 17121, Monells, Girona, Spain
| | - Gonzalo Zurera
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Fernando Pérez-Rodríguez
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| |
Collapse
|
6
|
El-Saadony MT, S F Khalil O, Osman A, Alshilawi MS, Taha AE, Aboelenin SM, Shukry M, Saad AM. Bioactive peptides supplemented raw buffalo milk: Biological activity, shelf life and quality properties during cold preservation. Saudi J Biol Sci 2021; 28:4581-4591. [PMID: 34354444 PMCID: PMC8325055 DOI: 10.1016/j.sjbs.2021.04.065] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 03/31/2021] [Accepted: 04/21/2021] [Indexed: 11/03/2022] Open
Abstract
This study aimed to prolong the raw buffalo milk handling and cold storage period by controlling the microbes, enhancing sensory properties and their functionality after supplementing bioactive peptides. The additions included hen and duck egg white protein isolates (HPI and DPI), pepper seed protein (PSP), and pepsin-kidney bean protein hydrolysate (PKH). Five milk treatments were prepared and evaluated as non-supplemented milk (M- Control), hen egg white protein isolate-supplemented milk (M-HPI), duck egg white protein isolate-supplemented milk (M-DPI), pepper seeds protein-supplemented milk (M-PSP), and kidney bean hydrolysate-supplemented milk (M-PKH). Pyrogallol, protocatechuic, catechin, benzoic and caffeine were the main phenolic compounds, Apignin-6-arabinose, naringin, hesperidin, naringenin, kaempferol 3-2-p-comaroyl were the dominant flavonoids in milk samples based on HPLC profile. During 30 days of cold storage, the antioxidant potential of peptides-supplemented milk samples was significantly decreased (p ≤ 0.05) as decrement of phenolic compounds and flavonoids; the pH was nearly stable, the titratable acidity and total soluble solids (TTS) were (p ≤ 0.05) raised. PSP and PKH were inhibited (p ≤ 0.05) the decay of sugars in M-PSP, and M-PKH by reducing 45% of bacterial load as compared to other milk samples. PSP was significantly (p ≤ 0.05) scavenged 87% of DPPḢ compared to other peptides. Besides, PSP followed by PKH reduced considerably (p ≤ 0.05) the growth of tested bacteria, molds, and yeasts. The PSP has significantly increased the whiteness of M-PSP as compared to other milk samples. M-PSP had the highest score in color, taste, and flavor, followed by M-PKH.
Collapse
Affiliation(s)
- Mohamed T El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Osama S F Khalil
- Dairy Science and Technology Department, Faculty of Agriculture and Natural Resources, Aswan University, Aswan 81528, Egypt
| | - Ali Osman
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Mashaeal S Alshilawi
- Department of Biological Science, Microbiology, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Ayman E Taha
- Department of Animal Husbandry and Animal Wealth Development, Faculty of Veterinary Medicine, Alexandria University, Edfina 22578, Egypt
| | - Salama M Aboelenin
- Biology Department, Turabah University College, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Mustafa Shukry
- Department of Physiology, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafrelsheikh 33516, Egypt
| | - Ahmed M Saad
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| |
Collapse
|
7
|
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.
Collapse
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.)
| | | | | |
Collapse
|
8
|
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.
Collapse
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.)
| | | | | |
Collapse
|
9
|
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.
Collapse
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
| |
Collapse
|
10
|
Pereira Batista AF, Rodrigues dos Santos A, Fiori da Silva A, Coelho Trevisan DA, Ribeiro LH, Zanetti Campanerut-Sá PA, Alves de Abreu Filho B, Junior MM, Graton Mikcha JM. Inhibition of Salmonella enterica serovar Typhimurium by combined carvacrol and potassium sorbate in vitro and in tomato paste. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
11
|
Effect of ionized calcium on bacteria contamination in chicken carcass under slaughter process. 3 Biotech 2018; 8:468. [PMID: 30402370 DOI: 10.1007/s13205-018-1489-3] [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: 06/30/2017] [Accepted: 10/23/2018] [Indexed: 10/27/2022] Open
Abstract
The purpose of this study was to determine the effect of ionized calcium on bacteria cross contamination on chicken carcass and meat during the slaughter process. Compared to the control group, colony of E. coli was not observed on medium containing 0.5% ionized calcium. Cross contamination of bacteria on carcass surface of fresh chicken was increased as the number of scalding was increased. Cross contamination of bacteria on carcass surface of fresh chicken was lower in the 0.5% ionized calcium scalding treatment group than that in the control group. Bacteria colony count on chicken meat surface after cooling water treatment was increased as the storage period was increased. Bacteria colony count was lower in the 0.5% ionized calcium treatment group than that in the control group.
Collapse
|
12
|
Julião T, Cortezi A, Rossi G, D’Abreu L, Balieiro J, Vidal A. Influence of the cleaning system of conveyor belts on microbiological quality of poultry meat. ARQ BRAS MED VET ZOO 2018. [DOI: 10.1590/1678-4162-9674] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
ABSTRACT This study focused on assessing the microbiology of conveyor belts surfaces, cleaned or not with pressurized water, and verification of the influence of this process on the microbiological quality of poultry meat. A reduction on mesophilic, psychrotrophic and Enterobacteriaceae counts (P<0.05) on dry conveyor belts compared to wet ones was observed. For the chicken leg (consisting of drumstick and thigh) samples, no statistically significant differences were detected on counts of indicators of microorganisms on poultry legs (composed by drumstick and thigh). For poultry meat conducted on wet or dry conveyor belts, 99% and 86%, were positive for Listeria spp, respectively. Only one sample of chicken leg was positive for presence of L. monocytogenes. These results demonstrate that there is no need to use water for cleaning conveyor belts during processing, which allows a reduction on the use of potable water in poultry slaughterhouses without jeopardizing food safety and public health.
Collapse
|
13
|
Incili GK, Çalicioğlu M. Change in scalding fluids by time in poultry slaughterhouse and its effect on microbiological quality of carcasses. J Food Saf 2018. [DOI: 10.1111/jfs.12485] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Gökhan Kürşad Incili
- Department of Food Hygiene and Technology; Faculty of Veterinary Medicine; Elazığ Turkey
| | - Mehmet Çalicioğlu
- Department of Food Hygiene and Technology; Faculty of Veterinary Medicine; Elazığ Turkey
| |
Collapse
|
14
|
Reduction of Listeria monocytogenes on chicken breasts by combined treatment with UV-C light and bacteriophage ListShield. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.060] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
15
|
Juneja VK, Valenzuela-Melendres M, Heperkan D, Bautista D, Anderson D, Hwang CA, Peña-Ramos A, Camou JP, Torrentera-Olivera N. Development of a predictive model for Salmonella spp. reduction in meat jerky product with temperature, potassium sorbate, pH, and water activity as controlling factors. Int J Food Microbiol 2016; 236:1-8. [DOI: 10.1016/j.ijfoodmicro.2016.06.028] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2015] [Revised: 04/15/2016] [Accepted: 06/22/2016] [Indexed: 10/21/2022]
|
16
|
Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives. Food Chem 2016; 210:262-8. [PMID: 27211646 DOI: 10.1016/j.foodchem.2016.04.114] [Citation(s) in RCA: 86] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2016] [Revised: 04/22/2016] [Accepted: 04/25/2016] [Indexed: 11/24/2022]
Abstract
Consumers demand more and more so-called "natural" products and, therefore, the aim of this work was to compare the effects of natural versus synthetic antioxidant preservatives in yogurts. Matricaria recutita L. (chamomile) and Foeniculum vulgare Mill. (fennel) decoctions were tested as natural additives, while potassium sorbate (E202) was used as a synthetic additive. The fortification of yogurts with natural and synthetic antioxidants did not cause significant changes in the yoghurt pH and nutritional value, in comparison with control samples (yogurt without any additive). However, the fortified yogurts showed higher antioxidant activity, mainly the yogurts with natural additives (and among these, the ones with chamomile decoction). Overall, it can be concluded that plant decoctions can be used to develop novel yogurts, by replacing synthetic preservatives and improving the antioxidant properties of the final product, without changing the nutritional profile.
Collapse
|
17
|
González-Fandos E, Maya N. Efficacy of Malic Acid Against Campylobacter jejuni
Attached to Chicken Skin During Refrigerated Storage. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12637] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Elena González-Fandos
- Food Technology Department; CIVA Research Center; University of La Rioja; Madre de Dios 51 26006 Logroño La Rioja Spain
| | - Naiara Maya
- Food Technology Department; CIVA Research Center; University of La Rioja; Madre de Dios 51 26006 Logroño La Rioja Spain
| |
Collapse
|
18
|
Shimamura Y, Shinke M, Hiraishi M, Tsuchiya Y, Masuda S. The application of alkaline and acidic electrolyzed water in the sterilization of chicken breasts and beef liver. Food Sci Nutr 2015; 4:431-40. [PMID: 27247773 PMCID: PMC4867763 DOI: 10.1002/fsn3.305] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2015] [Revised: 09/27/2015] [Accepted: 09/28/2015] [Indexed: 11/11/2022] Open
Abstract
The sterilization effect of a combination treatment with alkaline electrolyzed water (AlEW) and strong acidic electrolyzed water (StAEW) on fresh chicken breasts and beef liver was evaluated. Samples (1, 5, and 10 g) were inoculated with Salmonella Enteritidis NBRC3313, Escherichia coli ATCC 10798, Staphylococcus aureus FDA209P, and S. aureus C‐29 [staphylococcal enterotoxin A (SEA) productive strain] and subjected to a dipping combination treatment (4°C and 25°C for 3 min) with AlEW and StAEW. Combination treatment with AlEW and StAEW significantly reduced the bacteria, and reduction of more than 1 log colony‐forming units (CFU)/g was achieved. Furthermore, this combination treatment significantly decreased the SEA gene expression level in samples. Some quality variables of the meat samples such as pH, lipid oxidation, color, amino‐acid content, texture, and sensory characteristics showed no significant differences between the combination treatment with AlEW and StAEW and the untreated control.
Collapse
Affiliation(s)
- Yuko Shimamura
- School of Food and Nutritional Sciences University of Shizuoka 52-1 Yada Suruga-ku Shizuoka 422-8526 Japan
| | - Momoka Shinke
- School of Food and Nutritional Sciences University of Shizuoka 52-1 Yada Suruga-ku Shizuoka 422-8526 Japan
| | - Miki Hiraishi
- School of Food and Nutritional Sciences University of Shizuoka 52-1 Yada Suruga-ku Shizuoka 422-8526 Japan
| | - Yusuke Tsuchiya
- School of Food and Nutritional Sciences University of Shizuoka 52-1 Yada Suruga-ku Shizuoka 422-8526 Japan
| | - Shuichi Masuda
- School of Food and Nutritional Sciences University of Shizuoka 52-1 Yada Suruga-ku Shizuoka 422-8526 Japan
| |
Collapse
|
19
|
Hwang CA, Huang L, Juneja V. Effect of Acidified Sorbate Solutions on the Lag-Phase Durations and Growth Rates of Listeria monocytogenes on Meat Surfaces. J Food Prot 2015; 78:1154-60. [PMID: 26038906 DOI: 10.4315/0362-028x.jfp-14-408] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The surfaces of ready-to-eat meats are susceptible to postprocessing contamination by Listeria monocytogenes. This study quantified the lag-phase durations (LPD) and growth rates (GR) of L. monocytogenes on the surfaces of cooked ham as affected by sorbate solutions of different concentrations and pH levels. Slices of cooked ham inoculated with a four-strain mixture of L. monocytogenes (ca. 10(3) CFU/g) were surface treated with sorbate solutions of 0 to 4% (wt/vol) at pH 4.0 to 6.5, vacuum packaged, and stored at 4 to 12 °C for up to 45 days. The LPD and GR of L. monocytogenes were used to develop response surface models. The models estimated that the LPD of L. monocytogenes in samples treated with solutions of pH 4.0 to 5.5 (no sorbate) were 0 to 11 days and the GR were 0.25 to 0.36 log CFU/day, respectively, at 4 °C. With the treatments of 2 and 4% (wt/vol) sorbate solutions, the LPD were estimated to be extended to 2 to 26 days and 34 to >45 days, and the GR were reduced to 0.15 to 0.30 and 0 to 0.19 log CFU/day, respectively. At 4 °C, increasing sorbate concentrations by 1% (wt/vol) to 2, 3, and 4% (wt/vol) at pH 5.5 to 4.0 led to an extension of LPD by 2 to 11, 10 to 19, and 18 to 27 days, whereas the GR were reduced by 0.037 to 0.055, 0.048 to 0.066, and 0.060 to 0.078 log CFU/day, respectively. Sorbate also extended the LPD and reduced the GR of L. monocytogenes at 8 and 12 °C. Results indicated that sorbate concentration and pH level were significant factors affecting the LPD and GR of L. monocytogenes and that the combination of sorbate and low pH has potential for use as a surface treatment to control L. monocytogenes on meat surfaces.
Collapse
Affiliation(s)
- Cheng-An Hwang
- Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
| | - Lihan Huang
- Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Vijay Juneja
- Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| |
Collapse
|
20
|
Gonzalez-Fandos E, Herrera B. Efficacy of Acetic Acid against Listeria monocytogenes Attached to Poultry Skin during Refrigerated Storage. Foods 2014; 3:527-540. [PMID: 28234335 PMCID: PMC5302253 DOI: 10.3390/foods3030527] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2014] [Revised: 07/07/2014] [Accepted: 08/06/2014] [Indexed: 11/23/2022] Open
Abstract
This work evaluates the effect of acetic acid dipping on the growth of L. monocytogenes on poultry legs stored at 4 °C for eight days. Fresh inoculated chicken legs were dipped into either a 1% or 2% acetic acid solution (v/v) or distilled water (control). Changes in mesophiles, psychrotrophs, Enterobacteriaceae counts and sensorial characteristics (odor, color, texture and overall appearance) were also evaluated. The shelf life of the samples washed with acetic acid was extended by at least two days over the control samples washed with distilled water. L. monocytogenes counts before decontamination were 5.57 log UFC/g, and after treatment with 2% acetic acid (Day 0), L. monocytogenes counts were 4.47 log UFC/g. Legs washed with 2% acetic acid showed a significant (p < 0.05) inhibitory effect on L. monocytogenes compared to control legs, with a decrease of about 1.31 log units after eight days of storage. Sensory quality was not adversely affected by acetic acid. This study demonstrates that while acetic acid did reduce populations of L. monocytogenes on meat, it did not completely inactivate the pathogen. The application of acetic acid may be used as an additional hurdle contributing to extend the shelf life of raw poultry and reducing populations of L. monocytogenes.
Collapse
Affiliation(s)
- Elena Gonzalez-Fandos
- Food Technology Department, CIVA Research Center, University of La Rioja, Madre de Dios 51, 26006 Logroño, La Rioja, Spain.
| | - Barbara Herrera
- Food Technology Department, CIVA Research Center, University of La Rioja, Madre de Dios 51, 26006 Logroño, La Rioja, Spain.
| |
Collapse
|
21
|
Liu K, Wang X, Young M. Effect of bentonite/potassium sorbate coatings on the quality of mangos in storage at ambient temperature. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.03.024] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
22
|
Aouadhi C, Mejri S, Maaroufi A. Inhibitory effects of nisin and potassium sorbate alone or in combination on vegetative cells growth and spore germination of Bacillus sporothermodurans in milk. Food Microbiol 2014; 46:40-45. [PMID: 25475264 DOI: 10.1016/j.fm.2014.07.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2013] [Revised: 07/02/2014] [Accepted: 07/06/2014] [Indexed: 10/25/2022]
Abstract
The inhibitory activities of nisin or/and potassium sorbate on spores and vegetative cells of Bacillus sporothermodurans LTIS27, which are known to be a contaminant of dairy products and to be extremely heat-resistant, were investigated. First, the tested concentrations of nisin or potassium sorbate inhibited vegetative cell growth; with the minimum inhibitory concentrations were 5 × 10(3) IU/ml and 2% (w/v), respectively. Then, the behaviour of vegetative cells and spores in presence of sub-lethal concentrations of nisin (50 UI/ml) or/and potassium sorbate (0.2%), in milk at 37 °C for 5 days, were evaluated. In the absence of inhibitors, strain grew and sporulated at the end of the exponential phase. Nisin (50 UI/ml) was able to inhibit spore outgrowth but didn't affect their germination. It induced an immediate and transitory reduction (1.6log(10) after 1 h and 2.8log(10) after 6 h of incubation) of vegetative cell growth which reappeared between 10 h and 24 h. Potassium sorbate (0.2%) had a durable bacteriostatic effect (1.1log(10) after 6 h), on vegetative cells, followed by a slower regrowth. It was able to inhibit both germination and outgrowth of spores. Association of nisin and potassium sorbate, at sub-lethal concentrations, showed a synergistic effect and resulted in a total inhibition of cells growth after 5 days. The results illustrate the efficacy of nisin and potassium sorbate in combination, and the commercial potential of applying such treatment to decontaminate any product that has a problem with persistence of bacterial spores.
Collapse
Affiliation(s)
- Chedia Aouadhi
- Laboratory of Epidemiology and Veterinary Microbiology, Bacteriology and Biotechnology Development Groups, Institute Pasteur of Tunisia (IPT), University Manar, BP 74, 13 place Pasteur, Tunis-Belvédère 1002, Tunisia; Laboratory of Animal Resources and Food Technology, National Institute of Agronomy of Tunisia (INAT), University of Carthage 43, Rue Charles Nicole, Cité Mahrajène, Belvédère, 1082 Tunis, Tunisia.
| | - Slah Mejri
- Laboratory of Animal Resources and Food Technology, National Institute of Agronomy of Tunisia (INAT), University of Carthage 43, Rue Charles Nicole, Cité Mahrajène, Belvédère, 1082 Tunis, Tunisia
| | - Abderrazak Maaroufi
- Laboratory of Epidemiology and Veterinary Microbiology, Bacteriology and Biotechnology Development Groups, Institute Pasteur of Tunisia (IPT), University Manar, BP 74, 13 place Pasteur, Tunis-Belvédère 1002, Tunisia
| |
Collapse
|
23
|
Efficacy of propionic acid against Listeria monocytogenes attached to poultry skin during refrigerated storage. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.05.034] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
24
|
González-Fandos E, Herrera B. Efficacy of malic acid against Listeria monocytogenes attached to poultry skin during refrigerated storage. Poult Sci 2013; 92:1936-41. [DOI: 10.3382/ps.2012-02968] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
|
25
|
Wan Norhana M, Poole SE, Deeth HC, Dykes GA. Effects of nisin, EDTA and salts of organic acids on Listeria monocytogenes, Salmonella and native microflora on fresh vacuum packaged shrimps stored at 4 °C. Food Microbiol 2012; 31:43-50. [DOI: 10.1016/j.fm.2012.01.007] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2011] [Revised: 01/10/2012] [Accepted: 01/25/2012] [Indexed: 12/01/2022]
|
26
|
Sun XD, Holley RA. Antimicrobial and Antioxidative Strategies to Reduce Pathogens and Extend the Shelf Life of Fresh Red Meats. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00188.x] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
|
27
|
Rahman S, Park J, Song KB, Al-Harbi NA, Oh DH. Effects of Slightly Acidic Low Concentration Electrolyzed Water on Microbiological, Physicochemical, and Sensory Quality of Fresh Chicken Breast Meat. J Food Sci 2011; 77:M35-41. [DOI: 10.1111/j.1750-3841.2011.02454.x] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
28
|
Noriega E, Laca A, Díaz M. Decisive role of structure in food microbial colonization and implications for predictive microbiology. J Food Prot 2010; 73:938-51. [PMID: 20501046 DOI: 10.4315/0362-028x-73.5.938] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Predictive models must consider the significant effect of the physical structure of the food on the magnitude and type of microbial growth. Before such models are developed, a thorough characterization of the food structure is mandatory because this information will determine the modeling approach. In this work, several physical structures common in poultry products were classified and described. Chicken breast skin and flesh and minced breasts were examined by scanning electron microscopy and compared with a meat-based model food. Such systems were surface or internally inoculated with Listeria innocua and incubated at 25 degrees C for 24 h. Different structures, including several substructures, found in the studied systems affected microbial distribution and growth. Based on these experimental findings, the most suitable type of model for each physical structure was determined. This information provides further clarification for predictive microbiology models.
Collapse
Affiliation(s)
- E Noriega
- Department of Chemical Engineering and Environmental Technology, Faculty of Chemistry, University of Oviedo, C. Julián Clavería, s/n, 33006 Oviedo, Spain
| | | | | |
Collapse
|
29
|
DOLEŽALOVÁ M, MOLATOVÁ Z, BUŇKA F, BŘEZINA P, MAROUNEK M. EFFECT OF ORGANIC ACIDS ON GROWTH OF CHILLED CHICKEN SKIN MICROFLORA. J Food Saf 2010. [DOI: 10.1111/j.1745-4565.2009.00212.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
30
|
Effect of UV-C irradiation on the inactivation of inoculated pathogens and quality of chicken breasts during storage. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.06.006] [Citation(s) in RCA: 89] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
31
|
Effect of various antimicrobials on the growth kinetics of foodborne pathogens in ready-to-eat, pyeonyuk (cooked and pressed pork). Food Sci Biotechnol 2010. [DOI: 10.1007/s10068-010-0014-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
|
32
|
Mejlholm O, Dalgaard P. Development and validation of an extensive growth and growth boundary model for Listeria monocytogenes in lightly preserved and ready-to-eat shrimp. J Food Prot 2009; 72:2132-43. [PMID: 19833037 DOI: 10.4315/0362-028x-72.10.2132] [Citation(s) in RCA: 65] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
An existing cardinal parameter growth and growth boundary model for Listeria monocytogenes (O. Mejlholm and P. Dalgaard, J. Food Prot. 70:70-84 and 2485-2497, 2007) was expanded with terms for the effects of acetic, benzoic, citric, and sorbic acids to include a total of 12 environmental parameters and their interactive effects. The new model predicted growth rates (micro(max) values) of L. monocytogenes accurately with bias and accuracy factors of 1.0 and 1.5, respectively, for 16 batches of brined shrimp with benzoic, citric, and sorbic acids. Corresponding values of 0.9 and 1.2, respectively, were obtained for five batches of brined shrimp with acetic and lactic acids. Growth and no-growth responses of L. monocytogenes were also appropriately predicted with 88% correct prediction for 26 experiments with brined shrimp. The new model performed better than existing L. monocytogenes models with a comparable degree of complexity. The high number of environmental parameters, including six organic acids (acetic acid, benzoic acid, citric acid, diacetate, lactic acid, and sorbic acid), allows the new model to predict the effect of substituting one set of preserving parameters for another. The new model also allowed the distance between the growth boundary and specific product characteristics to be quantified by a psi value. This can be of practical importance in the development or reformulation of seafood with preserving parameters that prevent growth of L. monocytogenes and take variability in product characteristics into account.
Collapse
Affiliation(s)
- Ole Mejlholm
- Seafood and Predictive Microbiology, Aquatic Microbiology and Seafood Hygiene, National Institute of Aquatic Resources (DTU Aqua), Technical University of Denmark, Søltofts Plads, Building 221, DK-2800, Kgs. Lyngby, Denmark
| | | |
Collapse
|
33
|
Influence of various preservatives on the quality of minced beef under modified atmosphere at chilled storage. Meat Sci 2008; 79:332-43. [DOI: 10.1016/j.meatsci.2007.10.012] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2007] [Revised: 09/27/2007] [Accepted: 10/13/2007] [Indexed: 11/20/2022]
|
34
|
Hong YH, Ku GJ, Kim MK, Song KB. Effect of Aqueous Chlorine Dioxide Treatment on the Microbial Growth and Quality of Chicken Legs during Storage. Prev Nutr Food Sci 2008. [DOI: 10.3746/jfn.2008.13.1.045] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
|
35
|
Neetoo H, Ye M, Chen H. Potential antimicrobials to control Listeria monocytogenes in vacuum-packaged cold-smoked salmon pâté and fillets. Int J Food Microbiol 2008; 123:220-7. [PMID: 18308410 DOI: 10.1016/j.ijfoodmicro.2008.02.001] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2007] [Revised: 01/31/2008] [Accepted: 02/03/2008] [Indexed: 11/28/2022]
Abstract
In the wake of recent outbreaks associated with Listeria monocytogenes in ready-to-eat foods and an increasing desire for minimally processed foods, there has been a burgeoning interest in the use of natural antimicrobials by the food industry to control this pathogen. The minimum inhibitory concentrations (MICs) of nisin and salts of organic acids (sodium lactate (SL), sodium diacetate (SD), sodium benzoate (SB), and potassium sorbate (PS)) against twelve strains of L. monocytogenes in a TSBYE broth medium at 35 degrees C were determined. The MICs were strain-dependent and fell in the range of 0.00048-0.00190% for nisin, 4.60-5.60% for SL, 0.11-0.22% for SD, 0.25-0.50% for SB and 0.38-0.75% for PS, respectively. The two most antimicrobial-resistant strains were used as a cocktail in the following experiments to represent a worst case scenario. The five antimicrobials alone and in binary combinations were screened for their efficacy against the two-strain cocktail in TSBYE at sub-MIC and sub-legal levels at 35 degrees C. Seven effective antimicrobial treatments were then selected and evaluated for their long-term antilisterial effectiveness in cold-smoked salmon pâté and fillets during refrigerated storage (4 degrees C) of 3 and 6 weeks, respectively. The two most effective antimicrobial formulations for smoked salmon pâté, 0.25% SD and 2.4% SL/0.125% SD, were able to inhibit the growth of L. monocytogenes during the 3 weeks of storage. Surface application of 2.4% SL/0.125% SD was the most effective treatment for smoked salmon fillets which inhibited the growth of L. monocytogenes for 4 weeks. These antimicrobial treatments could be used by the smoked salmon industry in the U.S. and Europe in their efforts to control L. monocytogenes as they are effective against even the most antimicrobial-resistant strains tested in this study.
Collapse
Affiliation(s)
- Hudaa Neetoo
- Department of Animal & Food Sciences, University of Delaware, Newark, DE 19716-2150, United States
| | | | | |
Collapse
|
36
|
Hong YH, Ku GJ, Kim MK, Song KB. Inactivation of Listeria monocytogenes and Campylobacter jejuni in Chicken by Aqueous Chlorine Dioxide Treatment. Prev Nutr Food Sci 2007. [DOI: 10.3746/jfn.2007.12.4.279] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
|