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Hussein A, Possas A, Hassanien AA, Shaker EM, Valero A. Assessing Listeria monocytogenes growth kinetics in rice pudding at different storage temperatures. Int J Food Microbiol 2023; 404:110346. [PMID: 37543026 DOI: 10.1016/j.ijfoodmicro.2023.110346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 06/22/2023] [Accepted: 07/28/2023] [Indexed: 08/07/2023]
Abstract
Rice pudding is a popular artisanal dairy dessert highly consumed in the main rice-producing countries, including Egypt. This study aimed to evaluate and model the growth of Listeria monocytogenes in rice pudding dessert stored at different temperatures (4-25 °C) over its shelf-life. Lab-scale rice pudding samples were prepared following a traditional Egyptian recipe and inoculated with a three-strain cocktail of L. monocytogenes (ca. 3 × 102 cfu/g). Inoculated rice pudding samples (pH = 6.67 ± 0.06 and aw = 0.99 ± 0.002) were stored at different isothermal conditions (4, 8, 12, 18, and 25 °C) and microbiologically analysed for up to 30 days for pathogen quantification by plate count methodology. Global regression analysis was used to fit the Baranyi model coupled with the Ratkowsky model to growth data, relating L. monocytogenes concentrations (N, log cfu/g) with storage temperature (°C) and times (d). Model validation was performed using published independent data. L. monocytogenes growth potential increased by increasing storage temperature. The estimated Ratkowsky model parameters were b = 0.0819 ± 0.0017 log cfu/d·°C and Tmin = -3.28 ± 0.20 °C. The indices RMSE = 0.39 and R2adj = 0.97 indicated a good agreement between the experimental data and the model predictions. The estimated maximum growth rate (μmax) values ranged between 0.355 and 5.363 log cfu/d from 4 to 25 °C. The model was successfully validated using published L. monocytogenes Scott A and California strains growth data in rice pudding samples stored at 5, 12 and 22 °C, as evidenced by the assessed statistical indices. The predictive model developed and validated in this study will aid in decision-making regarding the microbiological safety of rice pudding dessert with respect to L. monocytogenes growth, considering a wide range of storage temperatures.
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Affiliation(s)
- Abdelraheem Hussein
- Department of Food Hygiene, Faculty of Veterinary Medicine, Sohag University, Egypt
| | - Arícia Possas
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes (ENZOEM), CeiA3, Universidad de Córdoba, Campus Rabanales, 14014 Córdoba, Spain.
| | | | - Eman M Shaker
- Department of Food Hygiene, Faculty of Veterinary Medicine, Sohag University, Egypt
| | - Antonio Valero
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes (ENZOEM), CeiA3, Universidad de Córdoba, Campus Rabanales, 14014 Córdoba, Spain.
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2
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Martin CS, Jubelin G, Darsonval M, Leroy S, Leneveu-Jenvrin C, Hmidene G, Omhover L, Stahl V, Guillier L, Briandet R, Desvaux M, Dubois-Brissonnet F. Genetic, physiological, and cellular heterogeneities of bacterial pathogens in food matrices: Consequences for food safety. Compr Rev Food Sci Food Saf 2022; 21:4294-4326. [PMID: 36018457 DOI: 10.1111/1541-4337.13020] [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: 03/22/2022] [Revised: 07/12/2022] [Accepted: 07/14/2022] [Indexed: 01/28/2023]
Abstract
In complex food systems, bacteria live in heterogeneous microstructures, and the population displays phenotypic heterogeneities at the single-cell level. This review provides an overview of spatiotemporal drivers of phenotypic heterogeneity of bacterial pathogens in food matrices at three levels. The first level is the genotypic heterogeneity due to the possibility for various strains of a given species to contaminate food, each of them having specific genetic features. Then, physiological heterogeneities are induced within the same strain, due to specific microenvironments and heterogeneous adaptative responses to the food microstructure. The third level of phenotypic heterogeneity is related to cellular heterogeneity of the same strain in a specific microenvironment. Finally, we consider how these phenotypic heterogeneities at the single-cell level could be implemented in mathematical models to predict bacterial behavior and help ensure microbiological food safety.
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Affiliation(s)
- Cédric Saint Martin
- MICALIS Institute, Université Paris-Saclay, INRAE, AgroParisTech, Jouy-en-Josas, France.,Université Clermont Auvergne, INRAE, UMR454 MEDIS, Clermont-Ferrand, France
| | - Grégory Jubelin
- Université Clermont Auvergne, INRAE, UMR454 MEDIS, Clermont-Ferrand, France
| | - Maud Darsonval
- MICALIS Institute, Université Paris-Saclay, INRAE, AgroParisTech, Jouy-en-Josas, France
| | - Sabine Leroy
- Université Clermont Auvergne, INRAE, UMR454 MEDIS, Clermont-Ferrand, France
| | - Charlène Leneveu-Jenvrin
- MICALIS Institute, Université Paris-Saclay, INRAE, AgroParisTech, Jouy-en-Josas, France.,Association pour le Développement de l'Industrie de la Viande (ADIV), Clermont-Ferrand, France
| | - Ghaya Hmidene
- Risk Assessment Department, ANSES, Maisons-Alfort, France
| | - Lysiane Omhover
- Aerial, Technical Institute of Agro-Industry, Illkirch, France
| | - Valérie Stahl
- Aerial, Technical Institute of Agro-Industry, Illkirch, France
| | | | - Romain Briandet
- MICALIS Institute, Université Paris-Saclay, INRAE, AgroParisTech, Jouy-en-Josas, France
| | - Mickaël Desvaux
- Université Clermont Auvergne, INRAE, UMR454 MEDIS, Clermont-Ferrand, France
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3
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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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4
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Sameli N, Samelis J. Growth and Biocontrol of Listeria monocytogenes in Greek Anthotyros Whey Cheese without or with a Crude Enterocin A-B-P Extract: Interactive Effects of the Native Spoilage Microbiota during Vacuum-Packed Storage at 4 °C. Foods 2022; 11:foods11030334. [PMID: 35159485 PMCID: PMC8834202 DOI: 10.3390/foods11030334] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/20/2022] [Accepted: 01/21/2022] [Indexed: 02/01/2023] Open
Abstract
Effective biopreservation measures are needed to control the growth of postprocess Listeria monocytogenes contamination in fresh whey cheeses stored under refrigeration. This study assessed growth and biocontrol of inoculated (3 log10 CFU/g) L. monocytogenes in vacuum-packed, fresh (1-day-old) or ‘aged’ (15-day-old) Anthotyros whey cheeses, without or with 5% of a crude enterocin A-B-P extract (CEntE), during storage at 4 °C. Regardless of CEntE addition, the pathogen increased by an average of 2.0 log10 CFU/g in fresh cheeses on day 15. Gram-negative spoilage bacteria also increased by an average of 2.5 log10 CFU/g. However, from day 15 to the sell-by date (days 35–40), L. monocytogenes growth ceased, and progressively, the populations of the pathogen declined in most cheeses. This was due to an unmonitored, batch-dependent natural acidification by spoilage lactic acid bacteria, predominantly Leuconostoc mesenteroides, which reduced the cheese pH to 5.5, and finally to ≤5.0. The pH reductions and associated declines in pathogen viability were greater in the CEntE-treated samples within each batch. L. monocytogenes failed to grow in cheeses previously ‘aged’ in retail for 15 days. Overall, high population levels (>7.5 log10 CFU/g) of psychrotrophic Enterobacteriaceae, particularly Hafnia alvei, were associated with an extended growth and increased survival of L. monocytogenes during storage.
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Boyacı D, Kavur PB, Gulec S, Yemenicioğlu A. Physicochemical and Active Properties of Gelatine-Based Composite Gels Loaded with Lysozyme and Green Tea Polyphenols. Food Technol Biotechnol 2021; 59:337-348. [PMID: 34759765 PMCID: PMC8542185 DOI: 10.17113/ftb.59.03.21.7029] [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: 10/29/2020] [Accepted: 07/14/2021] [Indexed: 12/26/2022] Open
Abstract
Research background The use of gel-based systems as a novel method for the delivery of natural antimicrobial, antioxidant and bioactive compounds is a developing innovative solution for the food industry. This research aims to develop multifunctional active edible gels based on gelatine and its composites with improved mechanical properties. Experimental approach Antilisterial and bioactive composite gels showing different physical and active properties from classical gelatine gel were developed by loading lysozyme and green tea extract into gelatine/starch and gelatine/wax composite gels. Mechanical properties, swelling profiles, colour, release profiles, and antimicrobial and bioactive properties of the gels were characterised. Results and conclusions Gelatine/wax gels showed 1.3- to 2.1-fold higher firmness and cutting strength than gelatine and gelatine/starch composite gels that had similar firmness and cutting strengths. Work to shear of both composite gels was 1.4- to 1.9-fold higher than that of gelatine gel. The gelatine/starch gel showed the highest water absorption capacity. Green tea extract reduced soluble lysozyme in all gels, but composite gels contained higher amount of soluble lysozyme than gelatine gel. All the gels with lysozyme inhibited Listeria innocua growth in the broth media, while green tea extract showed antilisterial activity only in gelatine/wax gels. Gels with green tea extract showed antioxidant, antidiabetic (α-glucosidase and α-amylase inhibition), antihypertensive (angiotensin-converting enzyme inhibition) and antiproliferative activities (on Caco-2 human colon carcinoma cells). However, gelatine and gelatine/wax gels showed the highest antioxidant and antidiabetic activity. The gelatine/wax gels prevented phenolic browning, while green tea extract in other gels showed moderate or extensive browning. Novelty and scientific contribution This work clearly showed the possibility of improving mechanical properties and modifying water absorption and controlled release profiles of gelatine gels using gelatine/starch and gelatine/wax composites. The novel composite gels reduced browning of incorporated polyphenols and showed antilisterial and bioactive properties.
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Affiliation(s)
- Derya Boyacı
- Department of Food Engineering, Izmir Institute of Technology, 35430 Gulbahce Koyu, Urla, Izmir, Turkey.,School of Engineering, University of Lincoln, LN6 7TS Brayford Pool, Lincoln, United Kingdom
| | - Pelin Barış Kavur
- Department of Food Engineering, Izmir Institute of Technology, 35430 Gulbahce Koyu, Urla, Izmir, Turkey
| | - Sukru Gulec
- Molecular Nutrition and Human Physiology Laboratory, Faculty of Engineering, Izmir Institute of Technology, 35430 Gulbahce Koyu, Urla, Izmir, Turkey
| | - Ahmet Yemenicioğlu
- Department of Food Engineering, Izmir Institute of Technology, 35430 Gulbahce Koyu, Urla, Izmir, Turkey
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6
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Prasad A, Gänzle M, Roopesh MS. Antimicrobial activity and drying potential of high intensity blue light pulses (455 nm) emitted from LEDs. Food Res Int 2021; 148:110601. [PMID: 34507746 DOI: 10.1016/j.foodres.2021.110601] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 07/06/2021] [Accepted: 07/08/2021] [Indexed: 01/30/2023]
Abstract
Decontamination of low water activity (aw) foods, like pet foods is a challenging task. Treatment using light emitting diode (LED) is an emerging decontamination method, that can induce photodynamic inactivation in bacteria. The objective of this study was to understand the effect of selected product and process parameters on the antibacterial efficacy of treatment using light pulses of 455 nm wavelength on dry powdered Salmonella and pet foods equilibrated to 0.75 aw. The surface temperature increase, weight loss, and aw decrease in the samples were determined after LED treatments with different doses. S. Typhimurium on pet foods showed better sensitivity to 455 nm LED treatment than the powdered S. Typhimurium. For instance, 455 nm LED treatment with 785.7 J/cm2 dose produced a log reduction of 1.44 log (CFU/g) in powdered S. Typhimurium population compared to 3.22 log (CFU/g) on pet food. The LED treatment was less effective against 5-strain cocktail of Salmonella in low aw pet foods. The treated samples showed significant reduction in weight and aw showing the heating and drying potential of 455 nm LED treatment. Significant lipid oxidation was observed in the treated pet foods. Overall, the dose, treatment time, and sample type influenced the Salmonella inactivation efficacy of 455 nm LED treatment in low aw conditions.
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Affiliation(s)
- Amritha Prasad
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2R3, Canada
| | - Michael Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2R3, Canada; College of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430086, China
| | - M S Roopesh
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2R3, Canada.
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7
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Lianou A, Raftopoulou O, Spyrelli E, Nychas GJE. Growth of Listeria monocytogenes in Partially Cooked Battered Chicken Nuggets as a Function of Storage Temperature. Foods 2021; 10:foods10030533. [PMID: 33806490 PMCID: PMC8001785 DOI: 10.3390/foods10030533] [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: 01/29/2021] [Revised: 02/19/2021] [Accepted: 03/01/2021] [Indexed: 12/29/2022] Open
Abstract
Battered poultry products may be wrongly regarded and treated by consumers as ready-to-eat and, as such, be implicated in foodborne disease outbreaks. This study aimed at the quantitative description of the growth behavior of Listeria monocytogenes in fresh, partially cooked (non-ready-to-eat) battered chicken nuggets as function of temperature. Commercially prepared chicken breast nuggets were inoculated with L. monocytogenes and stored at different isothermal conditions (4, 8, 12, and 16 °C). The pathogen’s growth behavior was characterized via a two-step predictive modelling approach: estimation of growth kinetic parameters using a primary model, and description of the effect of temperature on the estimated maximum specific growth rate (μmax) using a secondary model. Model evaluation was undertaken using independent growth data under both constant and dynamic temperature conditions. According to the findings of this study, L. monocytogenes may proliferate in battered chicken nuggets in the course of their shelf life to levels potentially hazardous for susceptible population groups, even under well-controlled refrigerated storage conditions. Model evaluation demonstrated a satisfactory performance, where the estimated bias factor (Bf) was 0.92 and 1.08 under constant and dynamic temperature conditions, respectively, while the accuracy factor (Af) value was 1.08, in both cases. The collected data should be useful in model development and quantitative microbiological risk assessment in battered poultry products.
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Affiliation(s)
- Alexandra Lianou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 11855 Athens, Greece; (O.R.); (E.S.)
- Division of Genetics, Cell Biology and Development, Department of Biology, University of Patras, 26504 Patras, Greece
- Correspondence: (A.L.); (G.-J.E.N.)
| | - Ourania Raftopoulou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 11855 Athens, Greece; (O.R.); (E.S.)
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695-7624, USA
| | - Evgenia Spyrelli
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 11855 Athens, Greece; (O.R.); (E.S.)
| | - George-John E. Nychas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 11855 Athens, Greece; (O.R.); (E.S.)
- Correspondence: (A.L.); (G.-J.E.N.)
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8
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Skjerdal T, Gangsei LE, Alvseike O, Kausrud K, De Cesare A, Alexa EA, Alvarez-Ordóñez A, Moen LH, Osland AM, From C, Nordvik B, Lindbäck T, Kvello J, Folgerø B, Dommersnes S, Hauge SJ. Development and validation of a regression model for Listeria monocytogenes growth in roast beefs. Food Microbiol 2021; 98:103770. [PMID: 33875206 DOI: 10.1016/j.fm.2021.103770] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 02/15/2021] [Accepted: 02/17/2021] [Indexed: 11/16/2022]
Abstract
Food business operators are responsible for food safety and assessment of shelf lives for their ready-to-eat products. For assisting them, a customized software based on predictive models, ListWare, is being developed. The aim of this study was to develop and validate a predictive model for the growth of Listeria monocytogenes in sliced roast beef. A challenge study was performed comprising 51 different combinations of variables. The growth curves followed the Baranyi and Roberts model with no clear lag phase and specific growth rates in the range <0.005-0.110 hr-1. A linear regression model was developed based on 528 observations and had an adjusted R-square of 0.80. The significant predictors were storage temperature, sodium lactate, interactions between sodium acetate and temperature, and MAP packaging and temperature. The model was validated in four laboratories in three countries. For conditions where the model predicted up to + log 2 cfu/g Listeria concentration, the observed concentrations were true or below the predicted concentration in 90% of the cases. For the remaining 10%, the roast beef was coated with spices and therefore different from the others. The model will be implemented in ListWare web-application for calculation of "Listeria shelf life".
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Affiliation(s)
- Taran Skjerdal
- Norwegian Veterinary Institute, P. O. Box 750 Sentrum, 0106, Oslo, Norway.
| | - Lars Erik Gangsei
- Animalia Norwegian Meat and Poultry Centre, P. O. Box 396 Økern, 0513, Oslo, Norway; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003 NMBU N-1432 Ås, Norway
| | - Ole Alvseike
- Animalia Norwegian Meat and Poultry Centre, P. O. Box 396 Økern, 0513, Oslo, Norway
| | - Kyrre Kausrud
- Norwegian Veterinary Institute, P. O. Box 750 Sentrum, 0106, Oslo, Norway
| | - Alessandra De Cesare
- Department of Veterinary Medical Sciences, University of Bologna, Via Tolara di Sopra 50, 40064, Ozzano Dell'Emilia, BO, Italy
| | - Elena-Alexandra Alexa
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, Universidad de León, Campus de Vegazana, S/n, 24071, León, Spain
| | - Avelino Alvarez-Ordóñez
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, Universidad de León, Campus de Vegazana, S/n, 24071, León, Spain
| | - Lena Haugland Moen
- Norwegian Veterinary Institute, P. O. Box 750 Sentrum, 0106, Oslo, Norway
| | - Ane Mohr Osland
- Norwegian Veterinary Institute, P. O. Box 750 Sentrum, 0106, Oslo, Norway
| | - Cecilie From
- Matbørsen AS, Borgeskogen 38, 3160, Stokke, Norway
| | | | - Toril Lindbäck
- Unit for Food Safety, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, Universitetstunet 3, 1433, Ås, Norway
| | - Janne Kvello
- Grilstad AS, Ranheimsveien 129b, 7053, Ranheim, Norway
| | | | | | - Sigrun J Hauge
- Animalia Norwegian Meat and Poultry Centre, P. O. Box 396 Økern, 0513, Oslo, Norway
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9
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Sozbilen GS, Yemenicioğlu A. Antilisterial effects of lysozyme-nisin combination at temperature and pH ranges optimal for lysozyme activity: Test of key findings to inactivate Listeria in raw milk. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110447] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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10
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Bernardo R, Barreto AS, Nunes T, Henriques AR. Estimating Listeria monocytogenes Growth in Ready-to-Eat Chicken Salad Using a Challenge Test for Quantitative Microbial Risk Assessment. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2020; 40:2427-2441. [PMID: 32609935 DOI: 10.1111/risa.13546] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2019] [Revised: 06/12/2020] [Accepted: 06/13/2020] [Indexed: 06/11/2023]
Abstract
Currently, there is a growing preference for convenience food products, such as ready-to-eat (RTE) foods, associated with long refrigerated shelf-lives, not requiring a heat treatment prior to consumption. Because Listeria monocytogenes is able to grow at refrigeration temperatures, inconsistent temperatures during production, distribution, and at consumer's household may allow for the pathogen to thrive, reaching unsafe limits. L. monocytogenes is the causative agent of listeriosis, a rare but severe human illness, with high fatality rates, transmitted almost exclusively by food consumption. With the aim of assessing the quantitative microbial risk of L. monocytogenes in RTE chicken salads, a challenge test was performed. Salads were inoculated with a three-strain mixture of cold-adapted L. monocytogenes and stored at 4, 12, and 16 °C for eight days. Results revealed that the salad was able to support L. monocytogenes' growth, even at refrigeration temperatures. The Baranyi primary model was fitted to microbiological data to estimate the pathogen's growth kinetic parameters. Temperature effect on the maximum specific growth rate (μmax ) was modeled using a square-root-type model. Storage temperature significantly influenced μmax of L. monocytogenes (p < 0.05). These predicted growth models for L. monocytogenes were subsequently used to develop a quantitative microbial risk assessment, estimating a median number of 0.00008726 listeriosis cases per year linked to the consumption of these RTE salads. Sensitivity analysis considering different time-temperature scenarios indicated a very low median risk per portion (<-7 log), even if the assessed RTE chicken salad was kept in abuse storage conditions.
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Affiliation(s)
- Rita Bernardo
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, 1300-477, Portugal
| | - António Salvador Barreto
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, 1300-477, Portugal
| | - Telmo Nunes
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, 1300-477, Portugal
| | - Ana Rita Henriques
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, 1300-477, Portugal
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11
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Kavur PB, Yemenicioğlu A. An innovative design and application of natural antimicrobial gelatin based filling to control risk of listeriosis from caramel apples. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105938] [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]
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12
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Gérard A, El-Hajjaji S, Van Coillie E, Bentaïb A, Daube G, Sindic M. Determination of the growth potential of Listeria monocytogenes in various types of Belgian artisanal cheeses by challenge tests. Food Microbiol 2020; 92:103582. [PMID: 32950166 DOI: 10.1016/j.fm.2020.103582] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 06/23/2020] [Accepted: 06/23/2020] [Indexed: 10/24/2022]
Abstract
Cheese potentially allowing the growth of Listeria monocytogenes must be free of the pathogen in 25 g before being put on the market, while 100 cfu/g is tolerated when the pathogen is unable to grow. Challenge tests were performed in order to assess the growth potential of L. monocytogenes in at least one batch of 32 Belgian cheese varieties from 32 factories. All varieties were grouped in four categories: unripened acid-curd cheeses, mold-ripened soft cheeses, smear-ripened soft cheeses and ripened semi-hard cheeses. Associated microflora and cheese physicochemical characteristics were also studied. A cocktail of three strains was used to inoculate cheese on the first day of shelf-life, and samples were stored until the end of shelf-life at 7-9 °C. Growth potential was considered as the difference (a) between median contamination at the end and at the beginning of the test or (b) between the highest value at the end of the test and the lowest value at its beginning. L. monocytogenes always decreased in unripened acid-curd cheeses but showed extended growth in 21 out of 25 batches of ripened soft cheese. Contrasting results were obtained for semi-hard cheeses, as important intra- and inter-batch variability was observed. For the latter, the recommended method based on medians to calculate the growth potential led to erroneous food safety considerations, and it should always be advised to focus on absolute levels.
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Affiliation(s)
- Amaury Gérard
- Laboratory of Quality and Safety of Agro-Food Products, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés, 2, 5030, Gembloux, Belgium.
| | - Soundous El-Hajjaji
- Laboratory of Quality and Safety of Agro-Food Products, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés, 2, 5030, Gembloux, Belgium
| | - Els Van Coillie
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Brusselsesteenweg 370, 9090, Melle, Belgium
| | | | - Georges Daube
- Food Science Department, FARAH, Faculty of Veterinary Medicine, University of Liège, Sart-Tilman, B43b, 4000, Liège, Belgium
| | - Marianne Sindic
- Laboratory of Quality and Safety of Agro-Food Products, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés, 2, 5030, Gembloux, Belgium
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13
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Decontamination of seeds destined for edible sprout production from Listeria by using chitosan coating with synergetic lysozyme-nisin mixture. Carbohydr Polym 2020; 235:115968. [DOI: 10.1016/j.carbpol.2020.115968] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 02/06/2020] [Accepted: 02/07/2020] [Indexed: 11/17/2022]
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14
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Magdovitz BF, Gummalla S, Thippareddi H, Harrison MA. Evaluating Environmental Monitoring Protocols for Listeria spp. and Listeria monocytogenes in Frozen Food Manufacturing Facilities. J Food Prot 2020; 83:172-187. [PMID: 31860396 DOI: 10.4315/0362-028x.jfp-19-190] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Food processors face serious challenges due to Listeria monocytogenes contamination. Environmental monitoring is used to control L. monocytogenes from the processing environment. Although frozen foods do not support the growth of L. monocytogenes, the moist and cold conditions in frozen food production environments are favorable for growth of L. monocytogenes. The purpose of the study was to determine the current state of awareness and practices applied across a variety of frozen food facilities related to environmental monitoring for Listeria. A survey tool was created to elicit information on existing environmental monitoring programs within the frozen food industry. The topics included cleaning and sanitizing applications and frequency, microbiological testing, and environmental areas of concern. The survey was reviewed by academic and industry experts with knowledge of microbiology and frozen food processing and was field tested by industry personnel with extensive knowledge of environmental monitoring. The survey was distributed and analyzed electronically via Qualtrics among 150 frozen food contacts. Data were gathered anonymously with a response rate of 31% (n = 46). The survey indicated that facilities are more likely to test for Listeria spp. in environmental monitoring zones 2 to 4 (nonfood contact areas) on a weekly basis. The major areas of concern in facilities for finding Listeria-positive results are floors, walls, and drains. At the time of the survey, few facilities incorporated active raw material and finished product testing for Listeria; instead, programs emphasized the need to identify presence of Listeria in the processing environment and mitigate potential for product contamination. Recognition of environmental monitoring as a key component of a comprehensive food safety plan was evident, along with an industry focus to further improve and develop verification programs to reduce prevalence of L. monocytogenes in frozen food processing environments.
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Affiliation(s)
| | | | | | - Mark A Harrison
- Department of Food Science and Technology.,Center for Food Safety
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15
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Wu X, Ju X, Du L, Wang L, He R, Chen Z. The Man-PTS subunit ⅡC is responsible for the sensitivity of Listeria monocytogenes to durancin GL. Food Sci Nutr 2020; 8:150-161. [PMID: 31993141 PMCID: PMC6977476 DOI: 10.1002/fsn3.1285] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2019] [Revised: 10/16/2019] [Accepted: 10/17/2019] [Indexed: 12/18/2022] Open
Abstract
Target cell recognition is an important issue in the realization of bacteriocin's activity. In this report, we provide genetic and biochemical evidence of durancin GL, a new bacteriocin produced by Enterococcus durans 41D, and use ⅡC subunit in the mannose phosphotransferase system (Man-PTS) of Listeria monocytogenes as target/receptor. First, the L. monocytogenes mutants with Man-PTS IIC or IID deletion were constructed with the vector pHoss1. Then, the utilization of glucose and mannose and the sensitivity to durancin GL of the mutant strains were investigated. Afterward, the interactions between durancin GL and the subunits of IIC or IID in Man-PTS of L. monocytogenes were characterized by yeast two-hybrid system. The results showed that the L. monocytogenes mutants with either IIC or IID deletion were not only resistant to durancin GL, but also their absorption and utilization of glucose and mannose were not disturbed by the presence of durancin GL. Finally, in situ detection of the interaction between durancin GL and Man-PTS subunits of IIC or IID by yeast two-hybrid system revealed that there was a strong interaction between durancin GL and Man-PTS subunit IIC. However, the interaction between durancin GL and Man-PTS subunit IID was not present or weak. Based on the experimental evidence above, the Man-PTS subunit IIC is responsible for the sensitivity of L. monocytogenes to bacteriocin durancin GL.
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Affiliation(s)
- Xueyou Wu
- School of Food Science and Technology Jiangnan University Wuxi China
- College of Food Science and Engineering Nanjing University of Finance and Economics Nanjing China
| | - Xingrong Ju
- School of Food Science and Technology Jiangnan University Wuxi China
- College of Food Science and Engineering Nanjing University of Finance and Economics Nanjing China
| | - Lihui Du
- College of Food Science and Engineering Nanjing University of Finance and Economics Nanjing China
| | - Lifeng Wang
- College of Food Science and Engineering Nanjing University of Finance and Economics Nanjing China
| | - Rong He
- College of Food Science and Engineering Nanjing University of Finance and Economics Nanjing China
| | - Zhengxing Chen
- School of Food Science and Technology Jiangnan University Wuxi China
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16
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Assessment of temperature distribution of cold and hot meals in food services and the prediction growth of Salmonella spp. and Listeria monocytogenes. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.106725] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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17
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Londero A, Costa M, Galli L, Brusa V, Linares L, Prieto M, Leotta G. Characterization and subtyping of Listeria monocytogenes strains from butcher shops. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108363] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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18
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19
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Boyacı D, Iorio G, Sozbilen GS, Alkan D, Trabattoni S, Pucillo F, Farris S, Yemenicioğlu A. Development of flexible antimicrobial zein coatings with essential oils for the inhibition of critical pathogens on the surface of whole fruits: Test of coatings on inoculated melons. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100316] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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20
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Harrand AS, Kovac J, Carroll LM, Guariglia-Oropeza V, Kent DJ, Wiedmann M. Assembly and Characterization of a Pathogen Strain Collection for Produce Safety Applications: Pre-growth Conditions Have a Larger Effect on Peroxyacetic Acid Tolerance Than Strain Diversity. Front Microbiol 2019; 10:1223. [PMID: 31231329 PMCID: PMC6558390 DOI: 10.3389/fmicb.2019.01223] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2019] [Accepted: 05/16/2019] [Indexed: 12/21/2022] Open
Abstract
Effective control of foodborne pathogens on produce requires science-based validation of interventions and control strategies, which typically involves challenge studies with a set of bacterial strains representing the target pathogens or appropriate surrogates. In order to facilitate these types of studies, a produce-relevant strain collection was assembled to represent strains from produce outbreaks or pre-harvest environments, including Listeria monocytogenes (n = 11), Salmonella enterica (n = 23), shiga-toxin producing Escherichia coli (STEC) (n = 13), and possible surrogate organisms (n = 8); all strains were characterized by whole genome sequencing (WGS). Strain diversity was assured by including the 10 most common S. enterica serotypes, L. monocytogenes lineages I-IV, and E. coli O157 as well as selected "non-O157" STEC serotypes. As it has previously been shown that strains and genetic lineages of a pathogen may differ in their ability to survive different stress conditions, a subset of representative strains for each "pathogen group" (e.g., Salmonella, STEC) was selected and assessed for survival of exposure to peroxyacetic acid (PAA) using strains pre-grown under different conditions including (i) low pH, (ii) high salt, (iii) reduced water activity, (iv) different growth phases, (v) minimal medium, and (vi) different temperatures (21°C, 37°C). The results showed that across the three pathogen groups pre-growth conditions had a larger effect on bacterial reduction after PAA exposure as compared to strain diversity. Interestingly, bacteria exposed to salt stress (4.5% NaCl) consistently showed the least reduction after exposure to PAA; however, for STEC, strains pre-grown at 21°C were as tolerant to PAA exposure as strains pre-grown under salt stress. Overall, our data suggests that challenge studies conducted with multi-strain cocktails (pre-grown under a single specific condition) may not necessarily reflect the relevant phenotypic range needed to appropriately assess different intervention strategies.
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Affiliation(s)
| | - Jasna Kovac
- Department of Food Science, Pennsylvania State University, University Park, PA, United States
| | - Laura M. Carroll
- Department of Food Science, Cornell University, Ithaca, NY, United States
| | | | - David J. Kent
- Department of Statistical Science, Cornell University, Ithaca, NY, United States
| | - Martin Wiedmann
- Department of Food Science, Cornell University, Ithaca, NY, United States
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21
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Marino M, Maifreni M, Baggio A, Innocente N. Inactivation of Foodborne Bacteria Biofilms by Aqueous and Gaseous Ozone. Front Microbiol 2018; 9:2024. [PMID: 30210486 PMCID: PMC6120990 DOI: 10.3389/fmicb.2018.02024] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Accepted: 08/09/2018] [Indexed: 11/13/2022] Open
Abstract
In this study, the efficacy of treatments with ozone in water and gaseous ozone against attached cells and microbial biofilms of three foodborne species, Pseudomonas fluorescens, Staphylococcus aureus, and Listeria monocytogenes, was investigated. Biofilms formed on AISI 304 stainless steel coupons from a mixture of three strains (one reference and two wild strains) of each microbial species were subjected to three types of treatment for increasing times: (i) ozonized water (0.5 ppm) by immersion in static condition, (ii) ozonized water under flow conditions, and (iii) gaseous ozone at different concentrations (0.1-20 ppm). The Excel add-in GinaFit tool allowed to estimate the survival curves of attached cells and microbial biofilms, highlighting that, regardless of the treatment, the antimicrobial effect occurred in the first minutes of treatment, while by increasing contact times probably the residual biofilm population acquired greater resistance to ozonation. Treatment with aqueous ozone under static conditions resulted in an estimated viability reduction of 1.61-2.14 Log CFU/cm2 after 20 min, while reduction values were higher (3.26-5.23 Log CFU/cm2) for biofilms treated in dynamic conditions. S. aureus was the most sensitive species to aqueous ozone under dynamic conditions. With regard to the use of gaseous ozone, at low concentrations (up to 0.2 ppm), estimated inactivations of 2.01-2.46 Log CFU/cm2 were obtained after 60 min, while at the highest concentrations a complete inactivation (<10 CFU/cm2) of the biofilms of L. monocytogenes and the reduction of 5.51 and 4.72 Log CFU/cm2 of P. fluorescens and S. aureus respectively after 60 and 20 min were achieved. Considering the results, ozone in water form might be used in daily sanitation protocols at the end of the day or during process downtime, while gaseous ozone might be used for the treatment of confined spaces for longer times (e.g., overnight) and in the absence of personnel, to allow an eco-friendly control of microbial biofilms and consequently reduce the risk of cross-contamination in the food industry.
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Affiliation(s)
| | - Michela Maifreni
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università degli Studi di Udine, Udine, Italy
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22
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Tucci P, Sperandii AF, Salini R, Centorotola G, Neri D, Iannetti L, Migliorati G, Pomilio F. A new procedure for surface contamination of food products using absorbent paper. J Food Saf 2018. [DOI: 10.1111/jfs.12461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Patrizia Tucci
- National Reference Laboratory for Listeria monocytogenes; Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise “G. Caporale,”; Teramo Italy
| | - Anna Franca Sperandii
- National Reference Laboratory for Listeria monocytogenes; Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise “G. Caporale,”; Teramo Italy
| | - Romolo Salini
- National Reference Laboratory for Listeria monocytogenes; Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise “G. Caporale,”; Teramo Italy
| | - Gabriella Centorotola
- National Reference Laboratory for Listeria monocytogenes; Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise “G. Caporale,”; Teramo Italy
| | - Diana Neri
- National Reference Laboratory for Listeria monocytogenes; Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise “G. Caporale,”; Teramo Italy
| | - Luigi Iannetti
- National Reference Laboratory for Listeria monocytogenes; Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise “G. Caporale,”; Teramo Italy
| | - Giacomo Migliorati
- National Reference Laboratory for Listeria monocytogenes; Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise “G. Caporale,”; Teramo Italy
| | - Francesco Pomilio
- National Reference Laboratory for Listeria monocytogenes; Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise “G. Caporale,”; Teramo Italy
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23
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Boyacı D, Yemenicioğlu A. Expanding horizons of active packaging: Design of consumer-controlled release systems helps risk management of susceptible individuals. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.038] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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24
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de Oliveira Elias S, Noronha TB, Tondo EC. Assessment of Salmonella spp. and Escherichia coli O157:H7 growth on lettuce exposed to isothermal and non-isothermal conditions. Food Microbiol 2018; 72:206-213. [PMID: 29407399 DOI: 10.1016/j.fm.2017.11.016] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2017] [Revised: 10/11/2017] [Accepted: 11/27/2017] [Indexed: 12/31/2022]
Abstract
This study aimed to assess the growth of Salmonella and Escherichia coli O157:H7 on lettuce exposed to isothermal and non-isothermal conditions. Pathogens were inoculated on lettuce separately and stored under isothermal condition at 5 °C, 10 °C, 25 °C, 37 °C for both bacteria, at 40 °C for Salmonella and 42 °C for E. coli O157:H7. Growth curves were built by fitting the data to the Baranyi's DMFit, generating R2 values greater than 0.92 for primary models. Secondary models were fitted with Ratkowsky equations, generating R2 values higher than 0.91 and RMSE lower than 0.1. Experimental data showed that both bacteria could grow at all temperatures. Also, the growth of both pathogens under non-isothermal conditions was studied simulating temperatures found from harvest to supermarkets in Brazil. Models were analysed by R2, RMSE, bias factor (Bf) and accuracy factor (Af). Salmonella and E. coli O157:H7 were able to grow in this temperature profile and the models could predict the behavior of these microorganisms on lettuce under isothermal and non-isothermal conditions. Based on the results, a negligible growth time (ς) was proposed to provide the time which lettuce could be exposed to a specific temperature and do not present an expressive growth of bacteria. The ς was developed based on Baranyi's primary model equation and on growth potential concept. ς is the value of lag phase added of the time necessary to population grow 0.5 log CFU/g. The ς of lettuce exposed to 37 °C was 1.3 h, while at 5 °C was 3.3 days.
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Affiliation(s)
- Susana de Oliveira Elias
- Departamento de Ciências dos Alimentos, Universidade Federal do Rio Grande do Sul, Instituto de Ciência e Tecnologia de Alimentos, Av. Bento Gonçalves, 9500 Prédio 43212 Agronomia, CEP: 91505-970, Porto Alegre, RS, Brazil.
| | - Tiago Baptista Noronha
- Departamento de Ensino, Pesquisa e Extensão, Instituto Federal de Educação, Ciência e Tecnologia Sul-rio-grandense, Rua General Balbão, 81, CEP 96745-000, Charqueadas, RS, Brazil.
| | - Eduardo Cesar Tondo
- Departamento de Ciências dos Alimentos, UFRGS/ICTA, Av. Bento Gonçalves, 9500 Prédio 43212 Agronomia, CEP: 91505-970, Porto Alegre, RS, Brazil.
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25
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Growth of Listeria monocytogenes in pasteurized vanilla cream pudding as affected by storage temperature and the presence of cinnamon extract. Food Res Int 2018; 106:1114-1122. [DOI: 10.1016/j.foodres.2017.11.027] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2017] [Revised: 10/30/2017] [Accepted: 11/19/2017] [Indexed: 11/24/2022]
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26
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Samelis J, Kakouri A. Hurdle factors minimizing growth of Listeria monocytogenes while counteracting in situ antilisterial effects of a novel nisin A-producing Lactococcus lactis subsp. cremoris costarter in thermized cheese milks. AIMS Microbiol 2018; 4:19-41. [PMID: 31294202 PMCID: PMC6605024 DOI: 10.3934/microbiol.2018.1.19] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2017] [Accepted: 01/10/2018] [Indexed: 11/24/2022] Open
Abstract
The capacity of growth, survival, and adaptive responses of an artificial contamination of a three-strain L. monocytogenes cocktail in factory-scale thermized (65 °C, 30 s) Graviera cheese milk (TGCM) was evaluated. Bulk TGCM samples for inoculation were sequentially taken from the cheese making vat before process initiation (CN-LM) and after addition of a commercial starter culture (CSC), the CSC plus the nisin A-producing (NisA+) costarter strain Lactococcus lactis subsp. cremoris M78 (CSC + M78), and all ingredients with the rennet last (CSC + M78-RT). Additional treatments included Listeria-inoculated TGCM samples coinoculated with the NisA+ costarter strain M78 in the absence of the CSC or with the CSC in previously sterilized TGCM to inactivate the background microbiota (CSC-SM). All cultures were incubated at 37 to 42 °C for 6 h, followed by additional 66 h at 22 °C, and 48 h at 12 °C after addition of 2% edible salt. L. monocytogenes failed to grow and declined in all CSC-inoculated treatments after 24 h. In contrast, the pathogen increased by 3.34 and 1.46 log units in the CN-LM and the CSC-SM treatments, respectively, indicating that the background microbiota or the CSC alone failed to suppress it, but they did so synergistically. Supplementation of the CSC with the NisA+ strain M78 did not deliver additional antilisterial effects, because the CSC Streptococcus thermophilus reduced the growth prevalence rates and counteracted the in situ NisA+ activity of the costarter. In the absence of the CSC, however, strain M78 predominated and caused the strongest in situ nisin-A mediated effects, which resulted in the highest listerial inactivation rates after 24 to 72 h at 22 °C. In all TGCM treatments, however, L. monocytogenes displayed a "tailing" survival (1.63 to 1.96 log CFU/mL), confirming that this pathogen is exceptionally tolerant to cheese-related stresses, and thus, can't be easily eliminated.
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Affiliation(s)
- John Samelis
- Dairy Research Institute, General Directorate of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece
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27
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ADESHINA I, ABDULWAHAB M, ADEWALE YA, SULEIMAN SB, TIAMIYU LO. Nijerya’nın Kwara Eyaletinde Tüketime Sunulan Kızartılmış Balıklar ile Kullanılan İşleme Levhası ve Aletlerde Listeria monocytogenes Varlığının Belirlenmesi. ACTA ACUST UNITED AC 2017. [DOI: 10.31196/huvfd.325713] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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28
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Riel G, Boulaaba A, Popp J, Klein G. Effects of parsley extract powder as an alternative for the direct addition of sodium nitrite in the production of mortadella-type sausages - Impact on microbiological, physicochemical and sensory aspects. Meat Sci 2017; 131:166-175. [PMID: 28527368 DOI: 10.1016/j.meatsci.2017.05.007] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2016] [Revised: 05/05/2017] [Accepted: 05/07/2017] [Indexed: 02/02/2023]
Abstract
Increasing concern about chemical additives in processed meat has led to an increased market of uncured and alternatively cured meat products. However, the use of vegetable extracts or the exclusion of curing salt may increase the risk of greater bacterial growth and alteration of several physicochemical parameters. Therefore, in this study mortadella-type sausages, manufactured with 1.07 (V3), 2.14 (V4) and 4.29 (V5) g parsley extract powder/kg sausage meat were produced. These sausage variants were compared to an uncured (V2) and a traditionally nitrite-cured control (V1). A significantly lower Listeria monocytogenes growth was observed for V5 compared to all other variants during the storage time of 28days (P<0.05). Compared to V1, V5 presented a residual nitrite content reduced by 40% and similar a* values until day 21. Concerning texture parameters, L* and aw values, no differences between the variants were detected. Sensory analysis showed that overall acceptance of V4 and V5 was comparable with V1.
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Affiliation(s)
- Greta Riel
- Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany.
| | - Annika Boulaaba
- Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany.
| | - Johanna Popp
- Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany.
| | - Guenter Klein
- Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany
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29
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Buchanan RL, Gorris LG, Hayman MM, Jackson TC, Whiting RC. A review of Listeria monocytogenes : An update on outbreaks, virulence, dose-response, ecology, and risk assessments. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.12.016] [Citation(s) in RCA: 461] [Impact Index Per Article: 65.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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30
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Wu X, Ju X, Du L, Yuan J, Wang L, He R, Chen Z. Production of Bacterial Ghosts from Gram-Positive PathogenListeria monocytogenes. Foodborne Pathog Dis 2017; 14:1-7. [DOI: 10.1089/fpd.2016.2184] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
Affiliation(s)
- Xueyou Wu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xingrong Ju
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Lihui Du
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Jian Yuan
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Lifeng Wang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Rong He
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Zhengxing Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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31
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Survival of sublethally injured Listeria in model soup after nonisothermal heat and high-pressure treatments. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2821-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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32
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Moosavy MH, Esmaeili S, Mortazavian AM, Mostafavi E, Habibi-Asl B, Hosseini H, Khatibi SA. Behaviour of Listeria monocytogenes
in Lighvan cheese following artificial contamination during making, ripening and storage in different conditions. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12372] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Mir-Hassan Moosavy
- Department of Food Hygiene and Aquatics; Faculty of Veterinary Medicine; University of Tabriz; P.O. Box 51666-16471 Tabriz Iran
| | - Saber Esmaeili
- Department of Epidemiology; Pasteur Institute of Iran; P.O. Box 13169-43551 Tehran Iran
- Department of Bacteriology; Faculty of Medical Sciences; Tarbiat Modares University; Tehran Iran
| | - Amir Mohammad Mortazavian
- Department of Food Science and Technology; Faculty of Nutrition Sciences, Food Science and Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
| | - Ehsan Mostafavi
- Department of Epidemiology; Pasteur Institute of Iran; P.O. Box 13169-43551 Tehran Iran
| | - Bohlol Habibi-Asl
- Department of Pharmacology; Faculty of Pharmacy; Tabriz University of Medical Sciences; P.O. Box 51664-14766 Tabriz Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology; Faculty of Nutrition Sciences, Food Science and Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
| | - Seyed Amin Khatibi
- Department of Food Hygiene; Faculty of Veterinary Medicine; University of Tehran; P.O. Box 14155-6453 Tehran Iran
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Development of activate-at-home-type edible antimicrobial films: An example pH-triggering mechanism formed for smoked salmon slices using lysozyme in whey protein films. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.03.032] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Bernini V, Dalzini E, Lazzi C, Bottari B, Gatti M, Neviani E. Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.09.021] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Growth potential of Listeria monocytogenes in probiotic cottage cheese formulations with reduced sodium content. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.12.030] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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