1
|
Development of a Bioactive Sauce Based on Oriental Mustard Flour with Antifungal Properties for Pita Bread Shelf Life Improvement. Molecules 2019; 24:molecules24061019. [PMID: 30875724 PMCID: PMC6471135 DOI: 10.3390/molecules24061019] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2019] [Revised: 02/27/2019] [Accepted: 03/12/2019] [Indexed: 01/18/2023] Open
Abstract
Ochratoxin A (OTA) is a mycotoxin produced in the secondary metabolism of fungus belonging to the genus Aspergillus and Penicillium. In this study, the employment of oriental mustard flour (OMF) as an ingredient in a packaged sauce was evaluated for the generation in situ of the antimicrobial compound allyl isothiocyanate (AITC) in order to preserve pita bread contaminated with Penicillium verrucosum VTT D-01847, an OTA producer, in an active packaging system. Four different concentrations (8, 16, 33 and 50 mg/g) were tested. Mycelium formation, mycotoxin production, AITC absorbed by the food matrix, and volatilization kinetics were studied for each concentration. The results obtained were compared with bread treated with the commercial additive calcium propionate (E-282). The results showed a shelf life increase of two and three days with the employment of 33 and 50 mg/g of OMF, with a significant reduction of the fungal population (3.1 and 5.7 logs, respectively) in comparison with the control experiment. The use of 16 and 33 mg/g of OMF in the sauce formulation decreased the concentration of OTA in the bread samples while no OTA production was detected employing 50 mg/g of OMF.
Collapse
|
2
|
Yang X, Devos J, Klassen MD. Inactivation of Escherichia coli O157:H7 in Minute Steaks Cooked under Selected Conditions. J Food Prot 2017; 80:1641-1647. [PMID: 28853628 DOI: 10.4315/0362-028x.jfp-17-081] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A national survey was conducted in Canada to determine consumer cooking practices for minute steaks (thin, mechanically tenderized beef cutlets). Results indicate that most Canadians prefer cooking minute steaks by pan frying and to a medium level of doneness. To identify safe cooking conditions, retail minute steaks (∼125 g), inoculated at three sites per steak with a five-strain cocktail of nontoxigenic Escherichia coli O157:H7 (6.1 log CFU per site), were cooked on a hot plate (200°C), mimicking a pan-frying scenario. The steaks (n = 5) were cooked for 4, 6, 8, or 10 min with turning over (flipping) up to four times at equal time intervals; or to 63 or 71°C at the thickest area with or without a tinfoil lid. When cooked for 4 min, E. coli O157:H7 was recovered from all inoculation sites, and the mean reductions at various sites (1.2 to 3.4 log CFU per site) were not different (P > 0.05), irrespective of the flipping frequency. When cooked for 6 min with flipping once or twice, or for 8 min with flipping once, E. coli O157:H7 was recovered from most sites; the mean reductions (3.8 to 5.3 log CFU per site) were not different (P > 0.05), but they were higher (P < 0.05) than those for steaks cooked for 4 min. When cooked for 10, 8, or 6 min with flipping once, twice, or three times, respectively, E. coli O157:H7 was eliminated from most sites, but sites with <5-log reductions were found. Reductions of E. coli O157:H7 by >5 log at all inoculation sites were attained when the steaks were cooked for 10 or 8 min with two or more or three or more flippings, respectively, or for 6 min with four flippings. When flipped twice during cooking to 63 or 71°C, E. coli O157:H7 was recovered from three or fewer sites; however, >5-log reductions throughout the steaks were only attained for the latter temperature, irrespective of whether the hot plate was covered with the tinfoil lid. Thus, turning over minute steaks twice during cooking to 71°C or flipping two, three, or four times with a cooking time of 10, 8, or 6 min could achieve 5-log reductions throughout the steaks.
Collapse
Affiliation(s)
- Xianqin Yang
- 1 Agriculture and Agri-Food Canada Lacombe Research and Development Centre, 6000 C&E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - Julia Devos
- 1 Agriculture and Agri-Food Canada Lacombe Research and Development Centre, 6000 C&E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - Mark D Klassen
- 2 Canadian Cattlemen's Association, #180, 6815-8th Street N.E., Calgary, Alberta, Canada T2E 7H7
| |
Collapse
|
3
|
Lopes LF, Meca G, Bocate KCP, Nazareth TM, Bordin K, Luciano FB. Development of food packaging system containing allyl isothiocyanate against
Penicillium nordicum
in chilled pizza: Preliminary study. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13436] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Lucas F. Lopes
- School of Life SciencesPontifícia Universidade Católica do ParanáRua Imaculada Conceição 1155, Curitiba Paraná, 80215‐901 Brazil
| | - Giuseppe Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of PharmacyUniversity of ValenciaAvenue Vicent Andres Estelles s/n, Burjassot Valencia 46100 Spain
| | - Karla C. P. Bocate
- School of Life SciencesPontifícia Universidade Católica do ParanáRua Imaculada Conceição 1155, Curitiba Paraná, 80215‐901 Brazil
| | - Tiago M. Nazareth
- School of Life SciencesPontifícia Universidade Católica do ParanáRua Imaculada Conceição 1155, Curitiba Paraná, 80215‐901 Brazil
| | - Keliani Bordin
- School of Life SciencesPontifícia Universidade Católica do ParanáRua Imaculada Conceição 1155, Curitiba Paraná, 80215‐901 Brazil
| | - Fernando B. Luciano
- School of Life SciencesPontifícia Universidade Católica do ParanáRua Imaculada Conceição 1155, Curitiba Paraná, 80215‐901 Brazil
| |
Collapse
|
4
|
Bosse Née Danz R, Müller A, Gibis M, Weiss A, Schmidt H, Weiss J. Recent advances in cured raw ham manufacture. Crit Rev Food Sci Nutr 2017; 58:610-630. [PMID: 27469301 DOI: 10.1080/10408398.2016.1208634] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Cured raw hams are a valuable and popular group of meat products. The consumption and international trade have increased during the last years, therefore new technologies to accelerate the production process and to increase product quality and safety are needed. In the current review, an overview of European protected cured raw hams is presented. Furthermore, traditional methods for cured raw ham production together with recent advantages in the techniques for pretreatment (trimming, blade tenderization, and freeze-thawing), curing/salting (tumbling, vacuum impregnation, pulsed pressure, ultrasound, pulsed electric fields, simultaneous thawing/salting), drying/ripening (Quick-Dry-Slice-process, oil drop application, high temperature short time process) and postprocessing (vacuum and modified atmosphere packaging, high hydrostatic pressure, high pressure carbon dioxide, high pressure carbon dioxide with ultrasound) are described. Moreover, application techniques and effects of protective cultures and starter cultures, such as molds, yeasts, coagulase-negative staphylococci and lactic acid bacteria, on cured raw ham quality and safety are reviewed.
Collapse
Affiliation(s)
- Ramona Bosse Née Danz
- a Department of Food Physics and Meat Science , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| | - Anne Müller
- b Department of Food Microbiology and Hygiene , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| | - Monika Gibis
- a Department of Food Physics and Meat Science , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| | - Agnes Weiss
- b Department of Food Microbiology and Hygiene , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| | - Herbert Schmidt
- b Department of Food Microbiology and Hygiene , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| | - Jochen Weiss
- a Department of Food Physics and Meat Science , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| |
Collapse
|
5
|
Visvalingam J, Liu Y, Yang X. Impact of dry chilling on the genetic diversity of Escherichia coli on beef carcasses and on the survival of E. coli and E. coli O157. Int J Food Microbiol 2017; 244:62-66. [DOI: 10.1016/j.ijfoodmicro.2016.12.022] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2016] [Revised: 11/29/2016] [Accepted: 12/26/2016] [Indexed: 11/25/2022]
|
6
|
Saladino F, Bordin K, Manyes L, Luciano FB, Mañes J, Fernández-Franzón M, Meca G. Reduction of the aflatoxins B1, B2, G1 and G2 in Italian piadina by isothiocyanates. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
7
|
Saladino F, Manyes L, Luciano FB, Mañes J, Fernandez-Franzon M, Meca G. Bioactive compounds from mustard flours for the control of patulin production in wheat tortillas. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.011] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
8
|
Quiles JM, Manyes L, Luciano FB, Mañes J, Meca G. Effect of the oriental and yellow mustard flours as natural preservative against aflatoxins B1, B2, G1 and G2 production in wheat tortillas. Journal of Food Science and Technology 2015; 52:8315-21. [PMID: 26604409 DOI: 10.1007/s13197-015-1876-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/07/2015] [Accepted: 05/13/2015] [Indexed: 10/23/2022]
Abstract
Reduction of the AFs produced by Aspergillus parasiticus CECT 2681 in wheat tortillas by isothiocyanates (ITCs) from oriental and yellow mustard flours was evaluated in this study. Polyethylene plastic bags were introduced with wheat tortillas contaminated with A. parasiticus and treated with 0, 0.1, 0.5 or 0.1 g of either oriental or yellow mustard flour added with 2 ml of water. The wheat tortillas were stored at room temperature during 1 month. The quantification of the AFs produced was analyzed by liquid chromatography (LC) coupled to the mass spectrometry detection in tandem (MS/MS). Gaseous allyl isothiocyanate (AITC) from oriental mustard was more effective than p-hydroxybenzyl isothiocyanate (p-HBITC) from yellow mustard to inhibit the production of AFs. More importantly, 1 g of AITC was able to reduce >90 % of AFs B1, B2, G1 and G2. p-HBITC is less stable and volatile than AITC, leading to a much lower AFs (average of 17.7 to 45.2 %). Further studies should investigate the use of active packaging using oriental mustard flour and water to reduce the production of AFs by Aspergillus species in bakery goods.
Collapse
Affiliation(s)
- Juan Manuel Quiles
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of València, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Lara Manyes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of València, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Fernando Bittencourt Luciano
- School of Agricultural Sciences and Veterinary Medicine, Pontifícia Universidade Católica do Paraná, BR 376 Km 14, São José dos Pinhais, 83010-500 Brazil
| | - Jordi Mañes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of València, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Giuseppe Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of València, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| |
Collapse
|
9
|
Techathuvanan C, Reyes F, David JRD, Davidson PM. Efficacy of commercial natural antimicrobials alone and in combinations against pathogenic and spoilage microorganisms. J Food Prot 2014; 77:269-75. [PMID: 24490921 DOI: 10.4315/0362-028x.jfp-13-288] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Microbial control strategies are needed in the food industry to prevent foodborne illnesses and outbreaks and prolong product shelf life. The aim of this study was to investigate and compare the efficacy of the commercial natural antimicrobials white mustard essential oil (WMEO), citrus flavonoid and acid blend (CFAB), olive extract (OE), Nisaplin (a compound containing nisin), and lauric arginate (LAE) alone and in combinations against foodborne pathogens and spoilage microorganisms. MICs of individual and combined antimicrobials against Escherichia coli, Salmonella Enteritidis, Enterobacter aerogenes, Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus were determined at pH 6.0 and 25 °C. WMEO was most effective against B. cereus and S. aureus, with MICs of 250 and 500 mg/liter, respectively. CFAB inhibited all tested microorganisms, requiring only 12 to 35 mg/liter for gram-positive bacteria. For OE, 2,000 mg/liter was needed to achieve microbial inhibition. Nisaplin at 400 to 1,200 mg/liter inhibited only gram-positive bacteria. LAE was effective at low concentrations and required only 20 to 50 mg/liter to inhibit all tested microorganisms. When WMEO was combined with other antimicrobials, the effects were usually additive except for WMEO plus Nisaplin and WMEO+OE, which had synergistic activity against L. monocytogenes and Salmonella Enteritidis, respectively. An antagonistic effect was observed for WMEO+CFAB against E. aerogenes. For WMEO+LAE+CFAB, additive antimicrobial effects were noted against all strains tested except S. aureus, where a synergistic effect occurred. These findings suggest that these commercial natural antimicrobials have potential to enhance food safety by inhibiting foodborne pathogens and extending product shelf life.
Collapse
Affiliation(s)
- Chayapa Techathuvanan
- Department of Food Science and Technology, 2600 River Drive, University of Tennessee, Knoxville, Tennessee 37996-4591, USA
| | - Fatima Reyes
- Department of Food Science and Technology, 2600 River Drive, University of Tennessee, Knoxville, Tennessee 37996-4591, USA; Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla Santa Catarina Mártir, Cholula, Puebla 72810, Mexico
| | - Jairus R D David
- ConAgra Foods, Inc., Six ConAgra Drive, Mail Stop 6-330, Omaha, Nebraska 68102, USA
| | - P Michael Davidson
- Department of Food Science and Technology, 2600 River Drive, University of Tennessee, Knoxville, Tennessee 37996-4591, USA.
| |
Collapse
|
10
|
David JRD, Ekanayake A, Singh I, Farina B, Meyer M. Effect of white mustard essential oil on inoculated Salmonella sp. in a sauce with particulates. J Food Prot 2013; 76:580-7. [PMID: 23575118 DOI: 10.4315/0362-028x.jfp-12-375] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
White mustard essential oil (WMEO), from white mustard seed (Sinapis alba L.), is obtained by solvent extraction of defatted and wetted ground mustard; endogenous myrosinase catalyzes the hydrolysis of the glucosinolate sinalbin to yield 4-hydroxybenzyl isothiocyanate (4-HBITC), the antimicrobial component of WMEO. Sauce with particulates was made by mixing sauce, which served as the carrier for WMEO, with frozen vegetable and chicken particulates inoculated with Salmonella sp. WMEO (at 250 to 750 ppm of 4-HBITC) was able to reduce inoculated Salmonella counts by 0.8 to 2.7 log (CFU/g) in a frozen sauce with particulates in a dose-dependent manner, starting from the point of formulating the sauce through the microwave cooking step. High-pressure liquid chromatography-based analytical data confirmed that 4-HBITC was present in all of the samples in the expected concentrations and was completely hydrolyzed after the recommended cooking time in microwave ovens. In another experiment simulating unintentional abuse conditions, where the WMEO containing sauce with particulates was kept at room temperature for 5 h, WMEO (at 250 to 750 ppm of 4-HBITC) was able to reduce inoculated Salmonella counts from the point of first contact and up to 5 h by 0.7 to 2.4 log (CFU/g). Despite the known hydrolytic instability of the active component 4-HBITC, particularly at close to neutral pH values, WMEO was effective in controlling deliberately inoculated Salmonella sp. in a frozen sauce with particulates.
Collapse
|
11
|
Nilson AM, Holley RA. Use of deodorized yellow mustard powder to control Escherichia coli O157:H7 in dry cured Westphalian ham. Food Microbiol 2012; 30:400-7. [DOI: 10.1016/j.fm.2011.10.016] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2011] [Revised: 10/11/2011] [Accepted: 10/27/2011] [Indexed: 11/28/2022]
|
12
|
Development of PCR assays for detection of Escherichia coli O157:H7 in meat products. Meat Sci 2011; 88:767-73. [PMID: 21458168 DOI: 10.1016/j.meatsci.2011.03.011] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2010] [Revised: 03/04/2011] [Accepted: 03/08/2011] [Indexed: 11/22/2022]
Abstract
A multiplex polymerase chain reaction (PCR) procedure based on fliC(h7) and rfbE genes was developed for the detection of Escherichia coli O157:H7 in raw pork meat and ready-to-eat (RTE) meat products. Two different DNA extraction procedures were evaluated for application on meat products. MasterPure™ DNA Purification kit in combination with immunomagnetic separation was found to be the best method in a meat system. The optimized PCR included an enrichment step in brilliant green bile 2% broth at 37 °C. This method was applied to artificially inoculated meat and RTE meat products with different concentrations of E. coli O157:H7. The results indicate that the PCR assay developed could sensitively and specifically detect E. coli O157:H7 in raw pork meat and RTE meat products in approximately 10h, including a 6h enrichment step. Thus, this method could be proposed for screening E. coli O157:H7 in raw pork and RTE meat products.
Collapse
|
13
|
Rajkovic A, Tomasevic I, Smigic N, Uyttendaele M, Radovanovic R, Devlieghere F. Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.04.029] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|