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Bilen MV, Uzun P, Yıldız H, Fındık BT. Evaluation of the effect of active essential oil components added to pickled-based marinade on beef stored under vacuum packaging: Insight into physicochemical and microbiological quality. Int J Food Microbiol 2024; 418:110733. [PMID: 38754173 DOI: 10.1016/j.ijfoodmicro.2024.110733] [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: 02/22/2024] [Revised: 04/25/2024] [Accepted: 05/02/2024] [Indexed: 05/18/2024]
Abstract
This research aimed to evaluate the effects of the addition of active essential oil components (linalool and/or eugenol) to a pickle-based marinade on controlling spoilage and extending the shelf life of fresh beef stored under vacuum packaging at 4 °C. Linalool and eugenol were used either separately at a concentration of 0.2 % (w/w) or together (1:1 ratio) to preserve marinated beef under vacuum packaging for 15 days. Samples were assessed for pH, color, texture, oxidative degradation, and microbiological parameters. All marinades exhibited significantly lower TBARS values than the control sample. The addition of linalool or eugenol to the marinate showed a significant antibacterial effect on total aerobic mesophilic bacteria (TAMB), lactic acid bacteria (LAB), Pseudomonas spp., and total coliform, and the reductions in microbial counts are as follows: TAMB: 1.563 log CFU/g and 1.46 log CFU/g; Pseudomonas spp.: 1.303 log CFU/g and 1.08 log CFU/g; LAB: 0.323 log CFU/g and 0.357 log CFU/g. Marinated beef with linalool and/or eugenol was found to be effective against the growth of yeast and mold. The use of eugenol presented the most effective inhibition activity against yeast and mold by reducing the number of yeast and molds to an uncountable level on the 12th and 15th days of storage. Physicochemical analysis also showed that the addition of active essential oils to marinade did not cause any undesirable effects on the color and texture properties of beef samples. Therefore, the findings revealed that eugenol and linalool could be suitable alternatives for beef marination.
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Affiliation(s)
- Merve Vahide Bilen
- Nevsehir Hacı Bektas Veli University, Faculty of Engineering and Architecture, Department of Food Engineering, Nevsehir, Türkiye
| | - Pınar Uzun
- Isparta University of Applied Sciences, Gelendost VS, Department of Food Technology, Isparta, Türkiye.
| | - Hilal Yıldız
- Nevsehir Hacı Bektas Veli University, Faculty of Engineering and Architecture, Department of Food Engineering, Nevsehir, Türkiye.
| | - Bahar Tuba Fındık
- Nevsehir Hacı Bektas Veli University, Faculty of Arts and Sciences, Department of Chemistry, Nevsehir, Türkiye.
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Hassan H, Iskandar CF, Hamzeh R, Malek NJ, El Khoury A, Abiad MG. Heat resistance of Staphylococcus aureus, Salmonella sp., and Escherichia coli isolated from frequently consumed foods in the Lebanese market. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2143521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Hussein Hassan
- Nutrition Program, Department of Natural Sciences, Lebanese American University, Beirut, Lebanon
| | - Christelle F. Iskandar
- Department of Nutrition and Food Sciences, American University of Beirut, Beirut, Lebanon
| | - Reem Hamzeh
- Department of Nutrition and Food Sciences, American University of Beirut, Beirut, Lebanon
| | - Nathalie J. Malek
- Department of Nutrition and Food Sciences, American University of Beirut, Beirut, Lebanon
| | - Andre El Khoury
- Centre d’Analyses Et de Recherche (CAR), Unité de Recherche Technologies Et Valorisation agro-Alimentaire (UR-TVA), Faculty of Sciences, Saint-Joseph University of Beirut, Campus of Sciences and Technologies, Mar Roukos, Lebanon
| | - Mohamad G. Abiad
- Department of Nutrition and Food Sciences, American University of Beirut, Beirut, Lebanon
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Modeling Salmonella spp. inactivation in chicken meat subjected to isothermal and non-isothermal temperature profiles. Int J Food Microbiol 2021; 344:109110. [PMID: 33657496 DOI: 10.1016/j.ijfoodmicro.2021.109110] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 12/30/2020] [Accepted: 02/14/2021] [Indexed: 11/21/2022]
Abstract
Salmonella genus has foodborne pathogen species commonly involved in many outbreaks related to the consumption of chicken meat. Many studies have aimed to model bacterial inactivation as a function of the temperature. Due to the large heterogeneity of the results, a unified description of Salmonella spp. inactivation behavior is hard to establish. In the current study, by evaluating the root mean square errors, mean absolute deviation, and Akaike and Bayesian information criteria, the double Weibull model was considered the most accurate primary model to fit 61 datasets of Salmonella inactivation in chicken meat. Results can be interpreted as if the bacterial population is divided into two subpopulations consisting of one more resistant (2.3% of the total population) and one more sensitive to thermal stress (97.7% of the total population). The thermal sensitivity of the bacteria depends on the fat content of the chicken meat. From an adapted version of the Bigelow secondary model including both temperature and fat content, 90% of the Salmonella population can be inactivated after heating at 60 °C of chicken breast, thigh muscles, wings, and skin during approximately 2.5, 5.0, 9.5, and 57.4 min, respectively. The resulting model was applied to four different non-isothermal temperature profiles regarding Salmonella growth in chicken meat. Model performance for the non-isothermal profiles was evaluated by the acceptable prediction zone concept. Results showed that >80% of the predictions fell in the acceptable prediction zone when the temperature changes smoothly at temperature rates lower than 20 °C/min. Results obtained can be used in risk assessment models regarding contamination with Salmonella spp. in chicken parts with different fat contents.
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Antimicrobial effect of thymol and carvacrol added to a vinegar-based marinade for controlling spoilage of marinated beef (Shawarma) stored in air or vacuum packaging. Int J Food Microbiol 2020; 332:108769. [PMID: 32622249 DOI: 10.1016/j.ijfoodmicro.2020.108769] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 06/03/2020] [Accepted: 06/22/2020] [Indexed: 11/23/2022]
Abstract
Controlling spoilage of the popular ethnic marinated beef "Shawarma" is crucial to achieve high quality, extend shelf-life, reduce food waste and meet the need of the globalized supply chain. Active essential oil (EO) components (thymol and carvacrol) were added at 0.4% and 0.8% (w/w) to preserve marinated beef, stored under aerobic or vacuum packaging. Microbiological and sensory (odor) parameters were assessed during 21 days at 4 °C. The treatments with higher EO concentration achieved higher antimicrobial activity than the lower ones and significantly reduced the mesophilic total viable count (TVC), lactic acid bacteria (LAB), Brochothrix thermosphacta, Pseudomonas spp., total coliforms, Escherichia coli, yeasts and molds. The higher EO concentration extended the microbiological shelf-life by 6 days, as judged by TVC and compared to the controls (aerobic and vacuum packaging) but was unacceptable sensorially. The lower EO concentration increased the microbiological shelf-life by 3 days and the sensorial shelf-life by 9 and > 12 days, under aerobic and vacuum conditions, respectively.
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Growth behaviour and thermal inactivation of E. coli O157:H7 and Salmonella spp. in ground lean camel meat. Int J Food Microbiol 2020; 316:108423. [DOI: 10.1016/j.ijfoodmicro.2019.108423] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 08/27/2019] [Accepted: 11/03/2019] [Indexed: 11/23/2022]
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Osaili TM, Hasan F, Dhanasekaran DK, Obaid RS, Al-Nabulsi AA, Rao S, Fatima H, Ayyash M, Savvaidis I, Holley R. Thermal inactivation of Escherichia coli O157:H7 strains and Salmonella spp. in camel meat burgers. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108914] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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7
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Synergistic effect of ultrasonic waves under pressure at mild temperatures (MTS) in yeast inactivation. Int J Food Microbiol 2018; 284:56-62. [DOI: 10.1016/j.ijfoodmicro.2018.07.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2018] [Revised: 06/28/2018] [Accepted: 07/02/2018] [Indexed: 12/29/2022]
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8
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Li R, Kou X, Zhang L, Wang S. Inactivation kinetics of food-borne pathogens subjected to thermal treatments: a review. Int J Hyperthermia 2018; 34:177-188. [DOI: 10.1080/02656736.2017.1372643] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022] Open
Affiliation(s)
- Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China
| | - Xiaoxi Kou
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China
| | - Lihui Zhang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
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Oscar TP. Neural Network Model for Thermal Inactivation of Salmonella Typhimurium to Elimination in Ground Chicken: Acquisition of Data by Whole Sample Enrichment, Miniature Most-Probable-Number Method. J Food Prot 2017; 80:104-112. [PMID: 28221884 DOI: 10.4315/0362-028x.jfp-16-199] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Predictive models are valuable tools for assessing food safety. Existing thermal inactivation models for Salmonella and ground chicken do not provide predictions above 71°C, which is below the recommended final cooked temperature of 73.9°C for chicken. They also do not predict when all Salmonella are eliminated without extrapolating beyond the data used to develop them. Thus, a study was undertaken to develop a model for thermal inactivation of Salmonella to elimination in ground chicken at temperatures above those of existing models. Ground chicken thigh portions (0.76 cm3) in microcentrifuge tubes were inoculated with 4.45 ± 0.25 log most probable number (MPN) of a single strain of Salmonella Typhimurium (chicken isolate). They were cooked at 50 to 100°C in 2 or 2.5°C increments in a heating block that simulated two-sided pan frying. A whole sample enrichment, miniature MPN (WSE-mMPN) method was used for enumeration. The lower limit of detection was one Salmonella cell per portion. MPN data were used to develop a multiple-layer feedforward neural network model. Model performance was evaluated using the acceptable prediction zone (APZ) method. The proportion of residuals in an APZ (pAPZ) from -1 log (fail-safe) to 0.5 log (fail-dangerous) was 0.911 (379 of 416) for dependent data and 0.910 (162 of 178) for independent data for interpolation. A pAPZ ≥0.7 indicated that model predictions had acceptable bias and accuracy. There were no local prediction problems because pAPZ for individual thermal inactivation curves ranged from 0.813 to 1.000. Independent data for interpolation satisfied the test data criteria of the APZ method. Thus, the model was successfully validated. Predicted times for a 1-log reduction ranged from 9.6 min at 56°C to 0.71 min at 100°C. Predicted times for elimination ranged from 8.6 min at 60°C to 1.4 min at 100°C. The model will be a valuable new tool for predicting and managing this important risk to public health.
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Affiliation(s)
- T P Oscar
- U.S. Department of Agriculture, Agricultural Research Service, Residue Chemistry and Predictive Microbiology Research Unit, Room 2111, Center for Food Science and Technology, University of Maryland Eastern Shore, Princess Anne, Maryland 21853, USA
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Rajan K, Shi Z, Ricke SC. Current aspects ofSalmonellacontamination in the US poultry production chain and the potential application of risk strategies in understanding emerging hazards. Crit Rev Microbiol 2016; 43:370-392. [DOI: 10.1080/1040841x.2016.1223600] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Kalavathy Rajan
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR, USA
| | - Zhaohao Shi
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR, USA
| | - Steven C. Ricke
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR, USA
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Tango CN, Mansur AR, Kim GH, Oh DH. Synergetic effect of combined fumaric acid and slightly acidic electrolysed water on the inactivation of food-borne pathogens and extending the shelf life of fresh beef. J Appl Microbiol 2014; 117:1709-20. [DOI: 10.1111/jam.12658] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2014] [Revised: 09/16/2014] [Accepted: 09/29/2014] [Indexed: 11/26/2022]
Affiliation(s)
- C.-N. Tango
- Department of Food Science and Biotechnology; School of Bioconvergence Science and Technology; Kangwon National Universty; Chuncheon Gangwon-do Korea
| | - A.-R. Mansur
- Department of Food Science and Biotechnology; School of Bioconvergence Science and Technology; Kangwon National Universty; Chuncheon Gangwon-do Korea
| | - G.-H. Kim
- Department of Food Science and Biotechnology; School of Bioconvergence Science and Technology; Kangwon National Universty; Chuncheon Gangwon-do Korea
| | - D.-H. Oh
- Department of Food Science and Biotechnology; School of Bioconvergence Science and Technology; Kangwon National Universty; Chuncheon Gangwon-do Korea
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Elving J, Vinnerås B, Albihn A, Ottoson JR. Thermal treatment for pathogen inactivation as a risk mitigation strategy for safe recycling of organic waste in agriculture. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2014; 49:679-689. [PMID: 25035917 DOI: 10.1080/03601234.2014.922783] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Thermal treatment at temperatures between 46.0°C and 55.0°C was evaluated as a method for sanitization of organic waste, a temperature interval less commonly investigated but important in connection with biological treatment processes. Samples of dairy cow feces inoculated with Salmonella Senftenberg W775, Enterococcus faecalis, bacteriophage ϕX174, and porcine parvovirus (PPV) were thermally treated using block thermostats at set temperatures in order to determine time-temperature regimes to achieve sufficient bacterial and viral reduction, and to model the inactivation rate. Pasteurization at 70°C in saline solution was used as a comparison in terms of bacterial and viral reduction and was proven to be effective in rapidly reducing all organisms with the exception of PPV (decimal reduction time of 1.2 h). The results presented here can be used to construct time-temperature regimes in terms of bacterial inactivation, with D-values ranging from 0.37 h at 55°C to 22.5 h at 46.0°C and 0.45 h at 55.0°C to 14.5 h at 47.5°C for Salmonella Senftenberg W775 and Enterococcus faecalis, respectively and for relevant enteric viruses based on the ϕX174 phage with decimal reduction times ranging from 1.5 h at 55°C to 16.5 h at 46°C. Hence, the study implies that considerably lower treatment temperatures than 70°C can be used to reach a sufficient inactivation of bacterial pathogens and potential process indicator organisms such as the ϕX174 phage and raises the question whether PPV is a valuable process indicator organism considering its extreme thermotolerance.
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Affiliation(s)
- Josefine Elving
- a Department of Chemistry, Environment and Feed Hygiene, National Veterinary Institute (SVA) , Uppsala , Sweden
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Osaili TM, Al-Nabulsi AA, Shaker RR, Jaradat ZW, Taha M, Al-Kherasha M, Meherat M, Holley R. Prevalence of Salmonella serovars, Listeria monocytogenes, and Escherichia coli O157:H7 in Mediterranean ready-to-eat meat products in Jordan. J Food Prot 2014; 77:106-11. [PMID: 24406006 DOI: 10.4315/0362-028x.jfp-13-049] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The presence of Salmonella, Listeria monocytogenes, and Escherichia coli O157:H7 in ready-to-eat (RTE) meat products is considered a major concern for food control authorities worldwide. The aims of this study were to determine (i) the prevalence of Salmonella, L. monocytogenes, and E. coli O157:H7 in Mediterranean RTE chicken and beef (CB) products sold in Jordanian restaurants and (ii) the susceptibility of the isolates to antibiotics. A total of 1,028 samples of various types of RTE CB products (550 RTE chicken and 478 RTE beef products) were analyzed by methods described by the International Organization for Standardization followed by molecular confirmation of the isolates. The VITEK2 automated system was used for testing antibiotic susceptibility of the isolates. The overall prevalence of Salmonella serovars in RTE CB products was 0.5%, with 0.8 and 0.2% in RTE chicken and RTE beef, respectively. The overall prevalence of L. monocytogenes in RTE CB products was 2%, with 2.7 and 1.5% in RTE chicken and RTE beef products, respectively. E. coli O157:H7 was not isolated from any of the tested samples. Multidrug-resistant Salmonella and L. monocytogenes isolates were found. The majority of Salmonella isolates were sensitive to most of the tested antibiotics, and all of the isolates were resistant to more than one antibiotic. Similarly, more than 85% of L. monocytogenes isolates were sensitive to nine antibiotics, and the majority of L. monocytogenes isolates were resistant to fosfomycin and oxacillin.
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Affiliation(s)
- Tareq M Osaili
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Reyad R Shaker
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Ziad W Jaradat
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan; Department of Biotechnology and Genetic Engineering, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Mohammad Taha
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan
| | | | | | - Richard Holley
- Department of Food Science, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2
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