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Ferreira NBM, Rodrigues MI, Cristianini M. Effect of high pressure processing and water activity on pressure resistant spoilage lactic acid bacteria (Latilactobacillus sakei) in a ready-to-eat meat emulsion model. Int J Food Microbiol 2023; 401:110293. [PMID: 37327535 DOI: 10.1016/j.ijfoodmicro.2023.110293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 06/04/2023] [Accepted: 06/09/2023] [Indexed: 06/18/2023]
Abstract
The main use of High Pressure Processing (HPP) in food processing is microorganism inactivation, and studies demonstrated that the characteristics of matrix and microorganisms can interfere on it. As the behavior of lactic acid bacteria exposed to different water activity (aw) levels in a meat product is still unclear, this study aimed to determine the effect of pressure, time, and aw to inactivate Latilactobacillus sakei, a pressure resistant lactic acid bacteria (LAB) in a meat emulsion model through a response surface methodology. The meat emulsion model was designed with adjusted aw (from 0.940 to 0.960) and was inoculated with a pressure resistant LAB and processed varying pressure (400-600 MPa) and time (180-480 s), following the Central Composite Rotational Design (CCRD). The inactivation of the microorganism ranged from 0.99 to 4.12 UFC/g depending on the applied condition. At studied conditions, according to the best fitting and most significant polynomial equation (R2 of 89.73 %), in a meat emulsion model, aw had no influenced on HPP inactivation on LAB (p > 0.05) and only pressure and holding time had significative impact on it. The results of experimental validation of the mathematical model were satisfactory, confirming the suitability of the model. The information obtained in the present study stands out the matrix, microorganism and process effects at HPP efficiency. The answers obtained support food processors in product development, process optimization and food waste reduction.
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Affiliation(s)
- Natália Brunna Moresco Ferreira
- Department of Food Technology (DTA), Faculty of Food Engineering (FEA), State University of Campinas (UNICAMP), Campinas, São Paulo, Brazil.
| | - Maria Isabel Rodrigues
- Protimiza Consulting and Training in Experimental Design and Process Optimization, Campinas, São Paulo, Brazil
| | - Marcelo Cristianini
- Department of Food Technology (DTA), Faculty of Food Engineering (FEA), State University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
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2
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Serra-Castelló C, Possas A, Jofré A, Garriga M, Bover-Cid S. High pressure processing to control Salmonella in raw pet food without compromising the freshness appearance: The impact of acidulation and frozen storage. Food Microbiol 2023; 109:104139. [DOI: 10.1016/j.fm.2022.104139] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 09/05/2022] [Accepted: 09/06/2022] [Indexed: 11/28/2022]
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3
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Inactivation kinetics of Bacillus atrophaeus in liquid hydrogen peroxide for aseptic package sterilization. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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4
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Koukou I, Stergioti T, la Cour R, Gkogka E, Dalgaard P. Clostridium sporogenes as surrogate for proteolytic C. botulinum - Development and validation of extensive growth and growth-boundary model. Food Microbiol 2022; 107:104060. [DOI: 10.1016/j.fm.2022.104060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 05/12/2022] [Accepted: 05/14/2022] [Indexed: 11/26/2022]
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5
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Austrich-Comas A, Serra-Castelló C, Jofré A, Gou P, Bover-Cid S. Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing. Front Microbiol 2022; 13:983265. [PMID: 36246288 PMCID: PMC9561970 DOI: 10.3389/fmicb.2022.983265] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Accepted: 09/12/2022] [Indexed: 11/29/2022] Open
Abstract
Listeria monocytogenes is one of the most relevant pathogens for ready-to-eat food, being a challenge for the food industry to comply with microbiological criteria. The aim of the work was to assess the behavior of L. monocytogenes in two types of chicken-based dry-fermented sausages during the fermentation and ripening, with or without a bioprotective starter culture (Latilactobacillus sakei CTC494). To complement the challenge testing approach, simulations with different predictive models were performed to better understand the role of contributing factors. The impact of post-processing strategies, such as high-pressure processing and/or corrective storage was assessed. The chicken meat was inoculated with a cocktail of three L. monocytogenes strains, mixed with other ingredients/additives and stuffed into small (snack-type) or medium (fuet-type) casings. Snack-type was fermented (22°C/3 days) and ripened (14°C/7 days), while fuet-type was ripened (13°C/16 days). At the end of ripening, HPP (600 MPa/5 min) and/or corrective storage (4 or 15°C/7 days) were applied. The suitability of HPP after fermentation was evaluated in the snack-type sausages. Pathogen growth (>3 Log10) was observed only during the fermentation of the snack type without a starter. The bioprotective starter prevented the growth of L. monocytogenes in the snack-type sausages and enhanced the inactivation (1.55 Log10) in fuet-type sausages, which could be related to the higher lactic acid production and consequent decrease of pH, but also the production of the antilisterial bacteriocin sakacin k. The gamma concept model allowed us to identify the main factors controlling the L. monocytogenes’ growth, i.e., the temperature during the early stages and aw at the end of the production process. The earlier acidification linked with the addition of starter culture made the interaction with the other factors (undissociated lactic acid, aw and temperature) to be the growth-preventing determinants. High-pressure processing only caused a significant reduction of L. monocytogenes in snack-type, which showed higher aw. The application of HPP after fermentation did not offer a relevant advantage in terms of efficacy. Corrective storage did not promote further pathogen inactivation. The findings of the work will guide the food industry to apply effective strategies (e.g., fermentation temperature and bioprotective starter cultures) to control L. monocytogenes in chicken dry-fermented sausages.
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Affiliation(s)
- Anna Austrich-Comas
- Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Monells, Spain
| | - Cristina Serra-Castelló
- Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Monells, Spain
| | - Anna Jofré
- Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Monells, Spain
| | - Pere Gou
- Food Quality and Technology Program, Institute of Agrifood Research and Technology (IRTA), Monells, Spain
| | - Sara Bover-Cid
- Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Monells, Spain
- *Correspondence: Sara Bover-Cid,
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6
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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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7
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Serra-Castelló C, Possas A, Jofré A, Garriga M, Bover-Cid S. High-pressure processing inactivation of Salmonella in raw pet food for dog is enhanced by acidulation with lactic acid. Anim Feed Sci Technol 2022. [DOI: 10.1016/j.anifeedsci.2022.115347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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8
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Koutsoumanis K, Alvarez‐Ordóñez A, Bolton D, Bover‐Cid S, Chemaly M, Davies R, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Castle L, Crotta M, Grob K, Milana MR, Petersen A, Roig Sagués AX, Vinagre Silva F, Barthélémy E, Christodoulidou A, Messens W, Allende A. The efficacy and safety of high-pressure processing of food. EFSA J 2022; 20:e07128. [PMID: 35281651 PMCID: PMC8902661 DOI: 10.2903/j.efsa.2022.7128] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
High-pressure processing (HPP) is a non-thermal treatment in which, for microbial inactivation, foods are subjected to isostatic pressures (P) of 400-600 MPa with common holding times (t) from 1.5 to 6 min. The main factors that influence the efficacy (log10 reduction of vegetative microorganisms) of HPP when applied to foodstuffs are intrinsic (e.g. water activity and pH), extrinsic (P and t) and microorganism-related (type, taxonomic unit, strain and physiological state). It was concluded that HPP of food will not present any additional microbial or chemical food safety concerns when compared to other routinely applied treatments (e.g. pasteurisation). Pathogen reductions in milk/colostrum caused by the current HPP conditions applied by the industry are lower than those achieved by the legal requirements for thermal pasteurisation. However, HPP minimum requirements (P/t combinations) could be identified to achieve specific log10 reductions of relevant hazards based on performance criteria (PC) proposed by international standard agencies (5-8 log10 reductions). The most stringent HPP conditions used industrially (600 MPa, 6 min) would achieve the above-mentioned PC, except for Staphylococcus aureus. Alkaline phosphatase (ALP), the endogenous milk enzyme that is widely used to verify adequate thermal pasteurisation of cows' milk, is relatively pressure resistant and its use would be limited to that of an overprocessing indicator. Current data are not robust enough to support the proposal of an appropriate indicator to verify the efficacy of HPP under the current HPP conditions applied by the industry. Minimum HPP requirements to reduce Listeria monocytogenes levels by specific log10 reductions could be identified when HPP is applied to ready-to-eat (RTE) cooked meat products, but not for other types of RTE foods. These identified minimum requirements would result in the inactivation of other relevant pathogens (Salmonella and Escherichia coli) in these RTE foods to a similar or higher extent.
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9
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Combination of High-Pressure Treatment at 500 MPa and Biopreservation with a Lactococcus lactis Strain for Lowering the Bacterial Growth during Storage of Diced Cooked Ham with Reduced Nitrite Salt. Microorganisms 2022; 10:microorganisms10020456. [PMID: 35208910 PMCID: PMC8880240 DOI: 10.3390/microorganisms10020456] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 02/14/2022] [Accepted: 02/14/2022] [Indexed: 02/04/2023] Open
Abstract
We investigated the combined effects of biopreservation and high-pressure treatment on bacterial communities of diced cooked ham prepared with diminished nitrite salt. First, bacterial communities of four commercial brands of diced cooked ham from local supermarkets were characterized and stored frozen. Second, sterile diced cooked ham, prepared with reduced levels of nitrite, was inoculated with two different microbiota collected from the aforementioned commercial samples together with a nisin-producing Lactococcus lactis protective strain able to recover from a 500 MPa high-pressure treatment. Samples were then treated at 500 MPa for 5 min, and bacterial dynamics were monitored during storage at 8 °C. Depending on samples, the ham microbiota was dominated by different Proteobacteria (Pseudomonas, Serratia, Psychrobacter, or Vibrio) or by Firmicutes (Latilactobacillus and Leuconostoc). Applied alone, none of the treatments stabilized during the growth of the ham microbiota. Nevertheless, the combination of biopreservation and high-pressure treatment was efficient in reducing the growth of Proteobacteria spoilage species. However, this effect was dependent on the nature of the initial microbiota, showing that the use of biopreservation and high-pressure treatment, as an alternative to nitrite reduction for ensuring cooked ham microbial safety, merits attention but still requires improvement.
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10
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Enhanced high hydrostatic pressure lethality in acidulated raw pet food formulations was pathogen species and strain dependent. Food Microbiol 2022; 104:104002. [DOI: 10.1016/j.fm.2022.104002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 01/30/2022] [Accepted: 02/03/2022] [Indexed: 12/12/2022]
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11
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Serra-Castelló C, Costa JCCP, Jofré A, Bolívar A, Pérez-Rodríguez F, Bover-Cid S. A mathematical model to predict the antilisteria bioprotective effect of Latilactobacillus sakei CTC494 in vacuum packaged cooked ham. Int J Food Microbiol 2021; 363:109491. [PMID: 34862040 DOI: 10.1016/j.ijfoodmicro.2021.109491] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Revised: 09/27/2021] [Accepted: 11/19/2021] [Indexed: 11/26/2022]
Abstract
Biopreservation is a strategy that has been extensively covered by the scientific literature from a variety of perspectives. However, the development of quantitative modelling approaches has received little attention, despite the usefulness of these tools for the food industry to assess the performance and to set the optimal application conditions. The objective of this study was to evaluate and model the interaction between the antilisteria strain Latilactobacillus sakei CTC494 (sakacin K producer) and Listeria monocytogenes in vacuum-packaged sliced cooked ham. Cooked ham was sliced under aseptic conditions and inoculated with L. monocytogenes CTC1034 and/or L. sakei CTC494 in monoculture and coculture at 10:10, 10:103 and 10:105 cfu/g ratios of pathogen:bioprotective cultures. Samples were vacuum packaged and stored at isothermal temperature (2, 5, 10 and 15 °C). The growth of the two bacteria was monitored by plate counting. The Logistic growth model was applied to estimate the growth kinetic parameters (N0, λ, μmax, Nmax). The effect of storage temperature was modelled using the hyperbola (λ) and Ratkowsky (μmax) models. The simple Jameson-effect model, its modifications including the Ncri and the interaction γ factor, and the predator-prey Lotka Volterra model were used to characterize the interaction between both microorganisms. Two additional experiments at non-isothermal temperature conditions were also carried out to assess the predictive performance of the developed models through the Acceptable Simulation Zone (ASZ) approach. In monoculture conditions, L. monocytogenes and L. sakei CTC494 grew at all temperatures. In coculture conditions, L. sakei CTC494 had an inhibitory effect on L. monocytogenes by lowering the Nmax, especially with increasing levels of L. sakei CTC494 and lowering the storage temperature. At the lowest temperature (2 °C) L. sakei CTC494 was able to completely inhibit the growth of L. monocytogenes when added at a concentration 3 and 5 Log higher than that of the pathogen. The inhibitory effect of the L. sakei CTC494 against L. monocytogenes was properly characterized and modelled using the modified Jameson-effect with interaction γ factor model. The developed interaction model was tested under non-isothermal conditions, resulting in ASZ values ≥83%. This study shows the potential of L. sakei CTC494 in the biopreservation of vacuum-packaged cooked ham against L. monocytogenes. The developed interaction model can be useful for the industry as a risk management tool to assess and set biopreservation strategies for the control of L. monocytogenes in cooked ham.
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Affiliation(s)
| | - Jean C C P Costa
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Anna Jofré
- Food Safety and Functionality Programme, IRTA, Monells, Spain
| | - Araceli Bolívar
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Fernando Pérez-Rodríguez
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Sara Bover-Cid
- Food Safety and Functionality Programme, IRTA, Monells, Spain.
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12
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Tarlak F, Pérez-Rodríguez F. Development and validation of a one-step modelling approach for the determination of chicken meat shelf-life based on the growth kinetics of Pseudomonas spp. FOOD SCI TECHNOL INT 2021; 28:672-682. [PMID: 34726103 DOI: 10.1177/10820132211049616] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The main objective of the present study was to investigate the effect of storage temperature on aerobically stored chicken meat spoilage using the two-step and one-step modelling approaches involving different primary models namely the modified Gompertz, logistic, Baranyi and Huang models. For this purpose, growth data points of Pseudomonas spp. were collected from published studies conducted in aerobically stored chicken meat product. Temperature-dependent kinetic parameters (maximum specific growth rate 'µmax' and lag phase duration 'λ') were described as a function of storage temperature through the Ratkowsky model based on the different primary models. Then, the fitting capability of both modelling approaches was compared taking into account root mean square error, adjusted coefficient of determination (adjusted-R2) and corrected Akaike information criterion. The one-step modelling approach showed considerably improved fitting capability regardless of the used primary model. Finally, models developed from the one-step modelling approach were validated for the maximum growth rate data extracted from independent published literature using the statistical indexes Bias (Bf) and Accuracy (Af) factors. The best prediction capability was obtained for the Baranyi model with Bf and Af being very close to 1. The shelf-life of chicken meat as a function of storage temperature was predicted using both modelling approaches for the Baranyi model.
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Affiliation(s)
- Fatih Tarlak
- Department of Nutrition and Dietetics, 256756Istanbul Gedik University, Turkey
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13
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Zhan D, Zhao L, Yu Q, Zhang Y, Wang Y, Li G, Lu G, Zhan D, Li M. Phase change material for the cold storage of perishable products: From material preparation to material evaluation. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.117455] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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14
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Bolívar A, Tarlak F, Costa JCCP, Cejudo-Gómez M, Bover-Cid S, Zurera G, Pérez-Rodríguez F. A new expanded modelling approach for investigating the bioprotective capacity of Latilactobacillus sakei CTC494 against Listeria monocytogenes in ready-to-eat fish products. Food Res Int 2021; 147:110545. [PMID: 34399522 DOI: 10.1016/j.foodres.2021.110545] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 06/16/2021] [Accepted: 06/16/2021] [Indexed: 10/21/2022]
Abstract
Understanding the role of food-related factors on the efficacy of protective cultures is essential to attain optimal results for developing biopreservation-based strategies. The aim of this work was to assess and model growth of Latilactobacillus sakei CTC494 and Listeria monocytogenes CTC1034, and their interaction, in two different ready-to-eat fish products (i.e., surimi-based product and tuna pâté) at 2 and 12 °C. The existing expanded Jameson-effect and a new expanded Jameson-effect model proposed in this study were evaluated to quantitatively describe the effect of microbial interaction. The inhibiting effect of the selected lactic acid bacteria strain on the pathogen growth was product dependent. In surimi product, a reduction of lag time of both strains was observed when growing in coculture at 2 °C, followed by the inhibition of the pathogen when the bioprotective L. sakei CTC494 reached the maximum population density, suggesting a mutualism-antagonism continuum phenomenon between populations. In tuna pâté, L. sakei CTC494 exerted a strong inhibition of L. monocytogenes at 2 °C (<0.5 log increase) and limited the growth at 12 °C (<2 log increase). The goodness-of-fit indexes indicated that the new expanded Jameson-effect model performed better and appropriately described the different competition patterns observed in the tested fish products. The proposed expanded competition model allowed for description of not only antagonistic but also mutualism-based interactions based on their influence on lag time.
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Affiliation(s)
- Araceli Bolívar
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain.
| | - Fatih Tarlak
- Department of Nutrition and Dietetics, Istanbul Gedik University, 34876 Istanbul, Turkey
| | - Jean Carlos Correia Peres Costa
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Manuel Cejudo-Gómez
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Sara Bover-Cid
- Food Safety and Functionality Programme, Institute of Agriculture and Food Research and Technology (IRTA), Finca Camps i Armet s/n, 17121, Monells, Girona, Spain
| | - Gonzalo Zurera
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Fernando Pérez-Rodríguez
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
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15
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Nikparvar B, Subires A, Capellas M, Hernandez-Herrero M, Crauwels P, Riedel CU, Bar N. A Diffusion Model to Quantify Membrane Repair Process in Listeria monocytogenes Exposed to High Pressure Processing Based on Fluorescence Microscopy Data. Front Microbiol 2021; 12:598739. [PMID: 34054742 PMCID: PMC8155719 DOI: 10.3389/fmicb.2021.598739] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Accepted: 04/12/2021] [Indexed: 11/25/2022] Open
Abstract
The effects of environmental stresses on microorganisms have been well-studied, and cellular responses to stresses such as heat, cold, acids, and salts have been extensively discussed. Although high pressure processing (HPP) is becoming more popular as a preservation method in the food industry, the characteristics of the cellular damage caused by high pressure are unclear, and the microbial response to this stress has not yet been well-explored. We exposed the pathogen Listeria monocytogenes to HPP (400 MPa, 8 min, 8°C) and found that the high pressure created plasma membrane pores. Using a common staining technique involving propidium iodide (PI) combined with high-frequency fluorescence microscopy, we monitored the rate of diffusion of PI molecules into hundreds of bacterial cells through these pores on days 0, 1, 2, 3, and 4 after pressurization. We also developed a mathematical dynamic model based on mass transfer and passive diffusion laws, calibrated using our microscopy experiments, to evaluate the response of bacteria to HPP. We found that the rate of diffusion of PI into the cells decreased over the 4 consecutive days after exposure to HPP, indicating repair of the pressure-created membrane pores. The model suggested a temporal change in the size of pores until closure. To the best of our knowledge, this is the first time that pressure-created membrane pores have been quantitatively described and shown to diminish with time. In addition, we found that the membrane repair rate in response to HPP was linear, and growth was temporarily arrested at the population level during the repair period. These results support the existence of a progressive repair process in some of the cells that take up PI, which can therefore be considered as being sub-lethally injured rather than dead. Hence, we showed that a subgroup of bacteria survived HPP and actively repaired their membrane pores.
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Affiliation(s)
- Bahareh Nikparvar
- Department of Chemical Engineering, Norwegian University of Science and Technology, Trondheim, Norway
| | - Alicia Subires
- Department of Animal and Food Science, Autonomous University of Barcelona, Barcelona, Spain
| | - Marta Capellas
- Department of Animal and Food Science, Autonomous University of Barcelona, Barcelona, Spain
| | | | - Peter Crauwels
- Department of Biology, Institute of Microbiology and Biotechnology, Ulm University, Ulm, Germany
| | - Christian U Riedel
- Department of Biology, Institute of Microbiology and Biotechnology, Ulm University, Ulm, Germany
| | - Nadav Bar
- Department of Chemical Engineering, Norwegian University of Science and Technology, Trondheim, Norway
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16
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Cardinal parameter growth and growth boundary model for non-proteolytic Clostridium botulinum - Effect of eight environmental factors. Int J Food Microbiol 2021; 346:109162. [PMID: 33827003 DOI: 10.1016/j.ijfoodmicro.2021.109162] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2020] [Revised: 01/05/2021] [Accepted: 03/06/2021] [Indexed: 11/20/2022]
Abstract
A new cardinal parameter growth and growth boundary model for non-proteolytic C. botulinum was developed and validated for fresh and lightly preserved seafood and poultry products. 523 growth rates in broth were used to determine cardinal parameter values and terms for temperature, pH, NaCl/water activity, acetic, benzoic, citric, lactic and sorbic acids. The new growth and growth boundary model included the inhibiting interactive effect between these factors and it was calibrated using growth curves from 10 challenge tests with unprocessed seafood. For model evaluation, 40 challenge tests with well characterized fresh and lightly preserved seafood were performed. Comparison of these observed growth curves and growth rates (μmax-values) predicted by the new model resulted in a bias factor (Bf) of 1.12 and an accuracy factor (Af) of 1.40. Furthermore, the new model was evaluated with 94 growth rates and 432 time to toxin formation data extracted from the scientific literature for seafood, poultry, meat, pasta and prepared meals. These data included responses for 36 different toxigenic strains of non-proteolytic C. botulinum. The obtained Bf-/Af-values were 0.97/2.04 for μmax-values and 0.96/1.80 for time to toxin formation. The model correctly predicted 93.8% of the growth responses with 5.6% being fail-safe and <1% fail-dangerous. A cocktail of four non-toxin producing Clostridium spp. isolates was used to develop the new model and these isolates had more than 99.8% 16S rRNA gene similarity to non-proteolytic C. botulinum (Group II). The high number of environmental factors included in the new model makes it a flexible tool to facilitate development or reformulation of seafood and poultry products that do not support the growth of non-proteolytic C. botulinum. Further, evaluation of the new model with well characterized products is desirable particularly for meat, vegetables, pasta and prepared meals as well as for dairy products that was not included in the present study.
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Han JW, Zuo M, Zhu WY, Zuo JH, Lü EL, Yang XT. A comprehensive review of cold chain logistics for fresh agricultural products: Current status, challenges, and future trends. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.066] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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18
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Quantifying and modelling the inactivation of Listeria monocytogenes by electrolyzed water on food contact surfaces. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110287] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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19
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Serra-Castelló C, Jofré A, Belletti N, Garriga M, Bover-Cid S. Modelling the piezo-protection effect exerted by lactate on the high pressure resistance of Listeria monocytogenes in cooked ham. Food Res Int 2020; 140:110003. [PMID: 33648236 DOI: 10.1016/j.foodres.2020.110003] [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: 07/27/2020] [Revised: 11/29/2020] [Accepted: 12/08/2020] [Indexed: 10/22/2022]
Abstract
Food safety is often based on the application of several preservative (hurdle) factors whose combination must be smartly selected. The aim of the present study was to evaluate the effect of lactate and diacetate on the high pressure processing (HPP) inactivation of three L. monocytogenes strains (CTC1011, CTC1034 and Scott A) in sliced cooked ham. Inoculated vacuum-packed slices of cooked ham formulated without organic acids and with lactate, diacetate or the combination of both were pressurized at 400 MPa for different holding times and the inactivation kinetics were characterised by fitting primary and secondary models. The shape of the inactivation curves for L. monocytogenes depended on both product formulation and strain. Interestingly, lactate caused a dose-dependent piezo-protection in all three strains, as the HPP inactivation rate decreased in cooked ham formulated with increasing amounts of lactate and in comparison with the control product. The design, validation and implementation of HPP requires a tailor-made approach, considering product formulation and selection of strain/s.
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Affiliation(s)
- Cristina Serra-Castelló
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety Programme, Finca Camps i Armet s/n, 17121 Monells, Spain
| | - Anna Jofré
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety Programme, Finca Camps i Armet s/n, 17121 Monells, Spain
| | - Nicoletta Belletti
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety Programme, Finca Camps i Armet s/n, 17121 Monells, Spain
| | - Margarita Garriga
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety Programme, Finca Camps i Armet s/n, 17121 Monells, Spain
| | - Sara Bover-Cid
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety Programme, Finca Camps i Armet s/n, 17121 Monells, Spain.
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20
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Martinez-Rios V, Pedersen M, Pedrazzi M, Gkogka E, Smedsgaard J, Dalgaard P. Antimicrobial effect of nisin in processed cheese - Quantification of residual nisin by LC-MS/MS and development of new growth and growth boundary model for Listeria monocytogenes. Int J Food Microbiol 2020; 338:108952. [PMID: 33229046 DOI: 10.1016/j.ijfoodmicro.2020.108952] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 08/25/2020] [Accepted: 10/25/2020] [Indexed: 10/23/2022]
Abstract
This study tested the hypothesis that growth of Listeria monocytogenes in processed cheese with added nisin can be predicted from residual nisin A concentrations in the final product after processing. A LC-MS/MS method and a bioassay were studied to quantify residual nisin A concentrations and a growth and growth boundary model was developed to predict the antilisterial effect in processed cheese. 278 growth rates were determined in broth for 11 L. monocytogenes isolates and used to determine 13 minimum inhibitory concentration (MIC) values for nisin between pH 5.5 and 6.5. To supplement these data, 67 MIC-values at different pH-values were collected from the scientific literature. A MIC-term was developed to describe the effect of pH on nisin MIC-values. An available growth and growth boundary model (doi: https://doi.org/10.1016/j.fm.2019.103255) was expanded with the new MIC-term for nisin to predict growth in processed cheese. To generate data for model evaluation and further model development, challenge tests with a total of 45 growth curves, were performed using processed cheese. Cheeses were formulated with 11.2 or 12.0 ppm of nisin A and heat treated to obtain residual nisin A concentrations ranging from 0.56 to 5.28 ppm. Below 15 °C, nisin resulted in extended lag times. A global regression approach was used to fit all growth curves determined in challenge tests. This was obtained by combining the secondary growth and growth boundary model including the new term for the inhibiting effect of nisin on μmax with the primary logistic growth model with delay. This model appropriately described the growth inhibiting effect of residual nisin A and showed that relative lag times depended on storage temperatures. With residual nisin A concentrations, other product characteristics and storage temperature as input the new model correctly predicted all observed growth and no-growth responses for L. monocytogenes. This model can support development of nisin A containing recipes for processed cheese that prevent growth of L. monocytogenes. Residual nisin A concentrations in processed cheese were accurately quantified by the developed LC-MS/MS method with recoveries of 83 to 110% and limits of detection and quantification being 0.04 and 0.13 ppm, respectively. The tested bioassay was less precise and nisin A recoveries varied for 53% to 94%.
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Affiliation(s)
- Veronica Martinez-Rios
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark.
| | - Mikael Pedersen
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Monica Pedrazzi
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark
| | | | - Jørn Smedsgaard
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Paw Dalgaard
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark
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21
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Developing a Messaging Graphic for Storage Times of Refrigerated Ready to Eat (RTE) Foods for a Consumer Food Safety Health Campaign. Eur J Investig Health Psychol Educ 2020; 10:859-875. [PMID: 34542516 PMCID: PMC8314301 DOI: 10.3390/ejihpe10030062] [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: 07/23/2020] [Revised: 08/25/2020] [Accepted: 08/27/2020] [Indexed: 11/17/2022] Open
Abstract
This study developed and evaluated risk communication messages for ready to eat (RTE) foods targeted towards consumer storage practices in a food safety health campaign. Concepts were determined from a fractional factorial design of five categories of attributes potentially present in health promotion: title, message, graphic, slogan, and icon. Consumers viewed a subset of concepts and scored how useful the concept was in remembering to throw away RTE foods that were stored too long. Regression analysis determined which combinations of message attributes were most likely to result in using the information to throw out foods, which could help prevent foodborne illness. Findings showed that for this type of information, a graphic is a critical element for the printed schematic. The slogan (i.e., a short statement similar to a jingle or tag-line in a commercial) may be important to consumers, but the icon was not important.
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22
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Meloni D. High-Hydrostatic-Pressure (HHP) Processing Technology as a Novel Control Method for Listeria monocytogenes Occurrence in Mediterranean-Style Dry-Fermented Sausages. Foods 2019; 8:E672. [PMID: 31842401 PMCID: PMC6963505 DOI: 10.3390/foods8120672] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 12/05/2019] [Accepted: 12/09/2019] [Indexed: 12/30/2022] Open
Abstract
Although conventional microbial control techniques are currently employed and largely successful, their major drawbacks are related to their effects on quality of processed food. In recent years, there has been a growing demand for high-quality foods that are microbially safe and retain most of their natural freshness. Therefore, several modern and innovative methods of microbial control in food processing have been developed. High-hydrostatic-pressure (HHP) processing technology has been mainly used to enhance the food safety of ready-to-eat (RTE) products as a new pre-/post-packaging, non-thermal purification method in the meat industry. Listeria monocytogenes is a pertinent target for microbiological safety and shelf-life; due to its capacity to multiply in a broad range of food environments, is extremely complicated to prevent in fermented-sausage-producing plants. The frequent detection of L. monocytogenes in final products emphasizes the necessity for the producers of fermented sausages to correctly overcome the hurdles of the technological process and to prevent the presence of L. monocytogenes by applying novel control techniques. This review discusses a collection of recent studies describing pressure-induced elimination of L. monocytogenes in fermented sausages produced in the Mediterranean area.
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Affiliation(s)
- Domenico Meloni
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, Italy
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23
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Muramatsu Y, Dolan KD, Mishra DK. Factors influencing estimation of thermal inactivation parameters in low-moisture foods using a test cell. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.05.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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24
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Jofré A, Latorre-Moratalla ML, Garriga M, Bover-Cid S. Domestic refrigerator temperatures in Spain: Assessment of its impact on the safety and shelf-life of cooked meat products. Food Res Int 2019; 126:108578. [DOI: 10.1016/j.foodres.2019.108578] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2019] [Revised: 07/19/2019] [Accepted: 07/21/2019] [Indexed: 11/15/2022]
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25
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Pavli F, Argyri AA, Skandamis P, Nychas GJ, Tassou C, Chorianopoulos N. Antimicrobial Activity of Oregano Essential Oil Incorporated in Sodium Alginate Edible Films: Control of Listeria monocytogenes and Spoilage in Ham Slices Treated with High Pressure Processing. MATERIALS (BASEL, SWITZERLAND) 2019; 12:E3726. [PMID: 31718078 PMCID: PMC6887770 DOI: 10.3390/ma12223726] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 10/29/2019] [Accepted: 11/07/2019] [Indexed: 01/02/2023]
Abstract
The aim of the study was to evaluate the efficacy of oregano essential oil (OEO) incorporated in Na-alginate edible films when applied to sliced ham inoculated with a cocktail of Listeria monocytogenes strains, with or without pretreatment by high pressure processing (HPP). Microbiological, physicochemical and sensory analyses (in Listeria-free slices) were performed, while, the presence/absence and the relative abundance of each Listeria strain, was monitored by pulsed field gel electrophoresis (PFGE). The OEO incorporation in the films, caused approximately 1.5 log reduction in Listeria population at 8 and 12 °C at the end of the storage period, and almost 2.5 log reduction at 4 °C. The HPP treatment caused 1 log reduction to the initial Listeria population, while levels kept on decreasing throughout the storage for all the tested temperatures. The pH of the samples was higher in the cases where HPP was involved, and the samples were evaluated as less spoiled. Furthermore, the presence of OEO in the films resulted in color differences compared to the control samples, whilst the aroma of these samples was improved. In conclusion, the combined application of HPP and OEO edible films on the slices, led to a significant reduction or absence of the pathogen.
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Affiliation(s)
- Foteini Pavli
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, 14123 Attica, Greece; (F.P.); (A.A.A.); (C.T.)
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece;
| | - Anthoula A. Argyri
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, 14123 Attica, Greece; (F.P.); (A.A.A.); (C.T.)
| | - Panagiotis Skandamis
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece;
| | - George-John Nychas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece;
| | - Chrysoula Tassou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, 14123 Attica, Greece; (F.P.); (A.A.A.); (C.T.)
| | - Nikos Chorianopoulos
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, 14123 Attica, Greece; (F.P.); (A.A.A.); (C.T.)
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26
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Argyri AA, Papadopoulou OS, Sourri P, Chorianopoulos N, Tassou CC. Quality and Safety of Fresh Chicken Fillets after High Pressure Processing: Survival of Indigenous Brochothrix thermosphacta and Inoculated Listeria monocytogenes. Microorganisms 2019; 7:microorganisms7110520. [PMID: 31684053 PMCID: PMC6921100 DOI: 10.3390/microorganisms7110520] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Revised: 10/31/2019] [Accepted: 11/01/2019] [Indexed: 11/16/2022] Open
Abstract
The effect of high-pressure processing (HPP) on Listeriamonocytogenes, the indigenous microbiota and the shelf-life of chicken fillets was evaluated. Chicken fillets were inoculated with different inocula (2, 4, and 6 log CFU/g) of a 4-strain cocktail of L. monocytogenes, vacuum-packed, processed or not with HPP (500 MPa/10 min) and stored at 4 °C and 12 °C. Total viable counts (TVC), L. monocytogenes, Pseudomonas spp., Brochothrix thermosphacta, lactic acid bacteria (LAB), Enterobacteriaceae and yeasts/molds were determined along with the pH and sensory analysis. Pulsed-field gel electrophoresis (PFGE) was used to monitor the succession of indigenous Brochothrix isolates and inoculated Listeria strains. The main spoilage microorganism of HPP-treated samples was B. thermosphacta detected after 3 days of storage. HPP decreased the inoculated Listeria population. For the low and medium inoculum case it was detected throughout the shelf-life at both temperatures in populations near to the detection limit or after enrichment. In the high inoculum case, the pathogen decreased ≥5-log cycles after HPP, while increased subsequently to 1.6 and 4.5 log CFU/g at 4 °C and 12 °C, respectively, by the end of the shelf-life. PFGE showed that Brochothrix isolates exhibited a significant diversity among control samples, whereas this was limited for the HPP-treated samples. The survival and distribution of different Listeria strains depended on the initial inoculum and storage temperature. In conclusion, HPP increased the shelf-life (for 5 and 4 days, at 4 °C and 12 °C, respectively) and enhanced the safety of chicken meat.
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Affiliation(s)
| | - Olga S Papadopoulou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Sof. Venizelou 1, Lycovrissi, 14123 Attica, Greece.
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27
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Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °C. Food Microbiol 2019; 83:64-70. [DOI: 10.1016/j.fm.2019.04.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 04/16/2019] [Accepted: 04/22/2019] [Indexed: 10/26/2022]
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28
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Guillou S, Membré JM. Inactivation of Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica under High Hydrostatic Pressure: A Quantitative Analysis of Existing Literature Data. J Food Prot 2019; 82:1802-1814. [PMID: 31545104 DOI: 10.4315/0362-028x.jfp-19-132] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
High hydrostatic pressure processing (HPP) is a mild preservation technique, and its use for processing foods has been widely documented in the literature. However, very few quantitative synthesis studies have been conducted to gather and analyze bacterial inactivation data to identify the mechanisms of HPP-induced bacterial inactivation. The purpose of this study was to conduct a quantitative analysis of three-decimal reduction times (t3δ) from a large set of existing studies to determine the main influencing factors of HPP-induced inactivation of three foodborne pathogens (Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica) in various foods. Inactivation kinetics data sets from 1995 to 2017 were selected, and t3δ values were first estimated by using the nonlinear Weibull model. Bayesian inference was then used within a metaregression analysis to build and test several models and submodels. The best model (lowest error and most parsimonious) was a hierarchical mixed-effects model including pressure intensity, temperature, study, pH, species, and strain as explicative variables and significant factors. Values for t3δ and ZP associated with inactivation under HPP were estimated for each bacterial pathogen, with their associated variability. Interstudy variability explained most of the variability in t3δ values. Strain variability was also important and exceeded interstudy variability for S. aureus, which prevented the development of an overall model for this pathogen. Meta-analysis is not often used in food microbiology but was a valuable quantitative tool for modeling inactivation of L. monocytogenes and Salmonella in response to HPP treatment. Results of this study could be useful for refining quantitative assessment of the effects of HPP on vegetative foodborne pathogens or for more precisely designing costly and labor-intensive experiments with foodborne pathogens.
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Affiliation(s)
- Sandrine Guillou
- SECALIM, INRA, Oniris, Université Bretagne Loire, Nantes 44307, France (ORCID: https://orcid.org/0000-0002-0607-9229 [S.G.])
| | - Jeanne-Marie Membré
- SECALIM, INRA, Oniris, Université Bretagne Loire, Nantes 44307, France (ORCID: https://orcid.org/0000-0002-0607-9229 [S.G.])
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29
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Martinez-Rios V, Jørgensen MØ, Koukou I, Gkogka E, Dalgaard P. Growth and growth boundary model with terms for melting salts to predict growth responses of Listeria monocytogenes in spreadable processed cheese. Food Microbiol 2019; 84:103255. [PMID: 31421751 DOI: 10.1016/j.fm.2019.103255] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2019] [Revised: 06/25/2019] [Accepted: 06/28/2019] [Indexed: 11/25/2022]
Abstract
The aim of this study was to develop and validate a growth and growth boundary model with terms for melting salts to predict growth of Listeria monocytogenes in spreadable processed cheese. Cardinal parameter terms for phosphate salts and citric acid were developed in broth studies and used to expand an available growth and growth boundary model. The expanded model includes the effect of nine environmental factors (temperature, pH, aw, lactic acid, acetic acid, citric acid, orthophosphate, di-phosphate and tri-phosphate). To generate growth data for model evaluation challenge tests with inoculated commercial (n = 10) and customized (n = 10) spreadable processed cheeses were performed. Evaluation of the new model by comparison of observed and predicted μmax-values resulted in a bias factor of 1.12 and an accuracy factor of 1.33 (n = 42). Prediction of growth and no-growth responses in processed cheese (n = 60) were 89% correct with 11% fail-safe and 0% fail-dangerous predictions. The developed model can be used to support product development, reformulation or risk assessment for spreadable processed cheese.
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Affiliation(s)
- Veronica Martinez-Rios
- National Food Institute (DTU Food), Technical University of Denmark, Kgs, Lyngby, Denmark.
| | | | - Ioulia Koukou
- National Food Institute (DTU Food), Technical University of Denmark, Kgs, Lyngby, Denmark
| | | | - Paw Dalgaard
- National Food Institute (DTU Food), Technical University of Denmark, Kgs, Lyngby, Denmark
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30
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Influence of temperature on the inactivation kinetics of Salmonella Enteritidis by the application of UV-C technology in soymilk. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.06.033] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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31
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Bover-Cid S, Serra-Castelló C, Dalgaard P, Garriga M, Jofré A. New insights on Listeria monocytogenes growth in pressurised cooked ham: A piezo-stimulation effect enhanced by organic acids during storage. Int J Food Microbiol 2018; 290:150-158. [PMID: 30340113 DOI: 10.1016/j.ijfoodmicro.2018.10.008] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2018] [Revised: 08/07/2018] [Accepted: 10/05/2018] [Indexed: 11/30/2022]
Abstract
The aim of the present study was to understand growth and survival responses of Listeria monocytogenes during the storage of high pressure processed (HPP) cooked ham formulated with organic acids to inhibit growth of the pathogen. Cooked ham batches were manufactured without organic acids (control), with potassium lactate (2.8% or 4%) or with potassium lactate and sodium diacetate (2.0% + 0.11% or 2.0% + 0.45%). Products were aseptically sliced and inoculated with 107 cfu/g or 102 cfu/g of either L. monocytogenes CTC1034 (a meat isolate) or a cocktail of three isolates (12MOB045Lm, 12MOB089Lm and Scott A). Vacuum-packed samples with 107 cfu/g were HPP at 600 MPa for 3 min, whereas samples with 102 cfu/g were not HPP. Growth or survival of L. monocytogenes was determined during subsequent storage at 8, 12 and 20 °C. Growth or survival was characterized by fitting the experimental data using the primary logistic model and the log-linear with shoulder model, respectively. Secondary models were fitted to characterize the effect of temperature on growth kinetic parameters without or with HPP. For cooked ham without organic acids, growth rates of L. monocytogenes were slightly increased by HPP and lag times were longer. Interestingly, for cooked ham with organic acids, the HPP had a significant stimulating effect on subsequent growth of L. monocytogenes (piezo-stimulation). At 20 °C, the growth rates of L. monocytogenes in cooked ham with lactate were up to 4-fold higher than those of the same product without HPP. The observed enhancement of the piezo-stimulating effect of organic acids on growth rates during storage of HPP cooked ham represents a challenge for the use of organic acids as antimicrobials in these products. A predictive model available as part of the Food Spoilage and Safety Predictor (FSSP) software seemed useful to predict growth and growth boundary of L. monocytogenes in non-pressurised cooked ham. This model was calibrated to take into account the observed piezo-stimulating effect and to predict growth of L. monocytogenes in HPP cooked ham with organic acids.
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Affiliation(s)
- Sara Bover-Cid
- IRTA, Food Safety Programme, Finca Camps i Armet, E-17121 Monells, Girona, Spain.
| | | | - Paw Dalgaard
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Margarita Garriga
- IRTA, Food Safety Programme, Finca Camps i Armet, E-17121 Monells, Girona, Spain
| | - Anna Jofré
- IRTA, Food Safety Programme, Finca Camps i Armet, E-17121 Monells, Girona, Spain
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32
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Balamurugan S, Inmanee P, Souza JDE, Strange P, Pirak T, Barbut S. Effects of High Pressure Processing and Hot Water Pasteurization of Cooked Sausages on Inactivation of Inoculated Listeria monocytogenes, Natural Populations of Lactic Acid Bacteria, Pseudomonas spp., and Coliforms and Their Recovery during Storage at 4 and 10°C. J Food Prot 2018; 81:1245-1251. [PMID: 29969296 DOI: 10.4315/0362-028x.jfp-18-024] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The study investigated the effects of high pressure processing (HPP; 600 MPa for 3 min) and hot water (HW; 75°C for 15 min) pasteurization on the inactivation of inoculated Listeria monocytogenes, natural populations of lactic acid bacteria, Pseudomonas spp., and coliforms in vacuum-packaged cooked sausages and their recovery during storage at 4 and 10°C for 35 days. Cooking sausages to an internal temperature of 72°C resulted in a >6-log reduction in numbers of inoculated L. monocytogenes. Storage at 4°C resulted in no significant difference ( P > 0.05) in L. monocytogenes numbers in sausages pasteurized by either HPP or HW compared with unpasteurized control. However, at 10°C, L. monocytogenes numbers in unpasteurized control sausages increased to about 7 log CFU/g by day 35, whereas in HPP-pasteurized sausages, numbers remained below the detection limit for up to 21 days and then increased to 4.5 log CFU/g by day 35. HW pasteurization resulted in inhibition of L monocytogenes to below the detection limit throughout the 35-day storage at 10°C. Natural lactic acid bacteria populations were significantly reduced by HPP and HW pasteurization and continued to be significantly lower at the end of the 35-day storage. Unlike most studies that focus on HPP or HW treatment of postcooking surface contamination of meat with Listeria, this study examined the combined effect of cooking, HPP, and HW on raw meat with a high contamination level. This scenario is important in countries where raw meat supply and in-store refrigeration are a challenge. The results suggest that HPP and HW pasteurization could be used to successfully enhance the safety and shelf life of cooked sausages and that HW pasteurization (75°C) was more effective than HPP (600 MPa) to control L. monocytogenes.
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Affiliation(s)
- S Balamurugan
- 1 Agriculture and Agri-Food Canada, Guelph Research and Development Centre, 93 Stone Road West, Guelph, Ontario, Canada N1G 5C9
| | - Pawinee Inmanee
- 2 Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - James DE Souza
- 1 Agriculture and Agri-Food Canada, Guelph Research and Development Centre, 93 Stone Road West, Guelph, Ontario, Canada N1G 5C9.,3 Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
| | - Philip Strange
- 1 Agriculture and Agri-Food Canada, Guelph Research and Development Centre, 93 Stone Road West, Guelph, Ontario, Canada N1G 5C9
| | - Tantawan Pirak
- 2 Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Shai Barbut
- 3 Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
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33
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Oscar TP. Neural network model for growth of
Salmonella
Typhimurium in brain heart infusion broth. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13856] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Thomas P. Oscar
- United States Department of Agriculture Agricultural Research Service Residue Chemistry and Predictive Microbiology Research Unit Center for Food Science and Technology University of Maryland Eastern Shore Room 2111 Princess Anne MD 21853 USA
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34
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Possas A, Pérez-Rodríguez F, Valero A, Rincón F, García-Gimeno RM. Mathematical approach for the Listeria monocytogenes inactivation during high hydrostatic pressure processing of a simulated meat medium. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.03.012] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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35
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Possas A, Pérez-Rodríguez F, Valero A, García-Gimeno RM. Modelling the inactivation of Listeria monocytogenes by high hydrostatic pressure processing in foods: A review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.10.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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36
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McManamon O, Scollard J, Schmalenberger A. Inoculation density is affecting growth conditions of Listeria monocytogenes on fresh cut lettuce. World J Microbiol Biotechnol 2017; 33:217. [PMID: 29181800 DOI: 10.1007/s11274-017-2379-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2017] [Accepted: 11/18/2017] [Indexed: 10/18/2022]
Abstract
Listeria monocytogenes is a particular risk for the ready-to-eat food sector because of its ability to grow in various environmental conditions. In the literature, growth and survival of L. monocytogenes on food is tested using inoculation densities ranging from less than 102 to over 105 CFU g-1. Inoculation densities on food have been rarely tested as a factor for growth. In this study, inoculation densities from 102 to 105 of L. monocytogenes were tested on iceberg lettuce (Lactuca sativa) in modified atmospheres and air in model packages at 4 and 8 °C to identify any potential inoculation density effects. On days 0, 2, 5 and 7, L. monocytogenes was extracted from the lettuce surface and enumerated via selective media. The resulting growth curves identified a significant inoculation density effect at 4 and 8 °C with significantly higher amounts of growth (1-2 logs) when lettuce was inoculated at 102 CFU g-1 as opposed to 104 and 105 CFU g-1. In contrast, the use of different atmospheres had limited influence on growth of L. monocytogenes. In conclusion, greater emphasis on inoculation density of L. monocytogenes should be taken in inoculation experiments when confirmation of growth or the efficacies of growth inhibiting treatments are tested on ready-to-eat food such as lettuce.
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Affiliation(s)
- Oisin McManamon
- Department of Biological Sciences, University of Limerick, Limerick, Ireland
| | - Johann Scollard
- Department of Biological Sciences, University of Limerick, Limerick, Ireland
- School of Food & Nutritional Sciences, University College Cork, Cork, Ireland
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37
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Rubio B, Possas A, Rincón F, García-Gímeno RM, Martínez B. Model for Listeria monocytogenes inactivation by high hydrostatic pressure processing in Spanish chorizo sausage. Food Microbiol 2017; 69:18-24. [PMID: 28941900 DOI: 10.1016/j.fm.2017.07.012] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2017] [Revised: 07/13/2017] [Accepted: 07/17/2017] [Indexed: 11/16/2022]
Abstract
A central composite design was implemented to study the effect of three factors on HHP-induced L. monocytogenes inactivation in Spanish chorizo sausage, in order to increase its effectiveness: product aw (0.79-0.92), pressure intensities (349-600 MPa, at 18 °C) and holding time (0-12.53 min). Response surface methodology was implemented with backward stepwise regression to generate a model that best fitted to the experimental data. All the three factors studied significantly influenced HHP inactivation of L. monocytogenes (p < 0.05). Pathogen reductions increased as the pressure and duration of HHP treatments rose. Low values of aw seemed to exert a protective effect on L. monocytogenes and pressures below 400 MPa did not lead to significant pathogen reductions. The model was validated with independent published data. Accuracy and bias factors were also determined to evaluate the performance of the developed model, which was considered acceptable for prediction purposes. The model generated represents a mathematical tool that will help food manufacturers to improve the efficacy of HHP processing of chorizo sausage and observe the regulatory authority's specifications regarding L. monocytogenes levels while maintaining food safety.
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Affiliation(s)
- Begoña Rubio
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León, C/ Filiberto Villalobos s/n, 37770 Guijuelo, Salamanca, Spain.
| | - Arícia Possas
- Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales C-1, 14014 Córdoba, Spain
| | - Francisco Rincón
- Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales C-1, 14014 Córdoba, Spain
| | - Rosa María García-Gímeno
- Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales C-1, 14014 Córdoba, Spain
| | - Beatríz Martínez
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León, C/ Filiberto Villalobos s/n, 37770 Guijuelo, Salamanca, Spain
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38
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Two complementary approaches to quantify variability in heat resistance of spores of Bacillus subtilis. Int J Food Microbiol 2017; 253:48-53. [DOI: 10.1016/j.ijfoodmicro.2017.04.014] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2016] [Revised: 03/10/2017] [Accepted: 04/23/2017] [Indexed: 11/20/2022]
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39
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Pérez‐Rodríguez F, Carrasco E, Bover‐Cid S, Jofré A, Valero A. Closing gaps for performing a risk assessment on Listeria monocytogenes in ready‐to‐eat (RTE) foods: activity 2, a quantitative risk characterization on L. monocytogenes in RTE foods; starting from the retail stage. ACTA ACUST UNITED AC 2017. [DOI: 10.2903/sp.efsa.2017.en-1252] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
| | | | - Sara Bover‐Cid
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA) Food Safety Programme Spain
| | - Anna Jofré
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA) Food Safety Programme Spain
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40
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Tango CN, Khan I, Park YS, Oh DH. Growth of Staphylococcus aureus in cooked ready-to-eat ground fish as affected by inoculum size and potassium sorbate as food preservative. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.048] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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41
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Novel approaches in improving the quality and safety aspects of processed meat products through high pressure processing technology - A review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.06.002] [Citation(s) in RCA: 87] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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42
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Yang S, Pei X, Wang G, Yan L, Hu J, Li Y, Li N, Yang D. Prevalence of food-borne pathogens in ready-to-eat meat products in seven different Chinese regions. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.01.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/30/2022]
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43
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Martinez-Rios V, Østergaard NB, Gkogka E, Rosshaug PS, Dalgaard P. Modelling and predicting growth of psychrotolerant pseudomonads in milk and cottage cheese. Int J Food Microbiol 2016; 216:110-20. [PMID: 26457626 DOI: 10.1016/j.ijfoodmicro.2015.09.020] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2015] [Revised: 08/10/2015] [Accepted: 09/27/2015] [Indexed: 10/22/2022]
Abstract
Mathematical models were developed and evaluated for growth of psychrotolerant pseudomonads in chilled milk and in cottage cheese with cultured cream dressing. The mathematical models include the effect of temperature, pH, NaCl, lactic acid and sorbic acid. A simplified cardinal parameter growth rate model was developed based on growth in broth. Subsequently, the reference growth rate parameter μref25°C-broth of 1.031/h was calibrated by fitting the model to a total of 35 growth rates from cottage cheese with cultured cream dressing. This resulted in a μref25°C-cottage cheese value of 0.621/h. Predictions from both growth rate models were evaluated by comparison with literature and experimental data. Growth of psychrotolerant pseudomonads in heat-treated milk (n=33) resulted in a bias factor (Bf) of 1.08 and an accuracy factor (Af) of 1.32 (μref25°C-broth), whereas growth in cottage cheese with cultured cream dressing and in non-heated milk (n=26) resulted in Bf of 1.08 and Af of 1.43 (μref25°C-cottage cheese). Lag phase models were developed by using relative lag times and data from both the present study and from literature. The acceptable simulation zone method showed the developed models to successfully predict growth of psychrotolerant pseudomonads in milk and cottage cheese at both constant and dynamic temperature storage conditions. The developed models can be used to predict growth of psychrotolerant pseudomonads and shelf life of chilled cottage cheese and milk at constant and dynamic storage temperatures. The applied methodology and the developed models seem likely to be applicable for shelf life assessment of other types of products where psychrotolerant pseudomonads are important for spoilage.
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Affiliation(s)
- Veronica Martinez-Rios
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Nina Bjerre Østergaard
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Elissavet Gkogka
- Arla Strategic Innovation Center (ASIC), Arla Foods amba, Brabrand, Denmark
| | - Per Sand Rosshaug
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Paw Dalgaard
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark.
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44
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Tango C, Park J, Oh D. An experimental validated in silico
model to assess Staphylococcus aureus
growth kinetics on different pork products. J Appl Microbiol 2016; 120:684-96. [DOI: 10.1111/jam.13028] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2015] [Revised: 11/17/2015] [Accepted: 12/07/2015] [Indexed: 11/29/2022]
Affiliation(s)
- C.N. Tango
- Department of Bioconvergence Science and Technology; College of Agriculture and Life Science; Kangwon National University; Chunchon Korea
- Department of Chemistry and Agricultural Industries; Faculty of Agronomy; University of Kinshasa; Kinshasa D.R. Congo
| | - J.H. Park
- Department of Bioconvergence Science and Technology; College of Agriculture and Life Science; Kangwon National University; Chunchon Korea
| | - D.H. Oh
- Department of Bioconvergence Science and Technology; College of Agriculture and Life Science; Kangwon National University; Chunchon Korea
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45
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Østergaard NB, Christiansen LE, Dalgaard P. Stochastic modelling of Listeria monocytogenes single cell growth in cottage cheese with mesophilic lactic acid bacteria from aroma producing cultures. Int J Food Microbiol 2015; 204:55-65. [DOI: 10.1016/j.ijfoodmicro.2015.03.022] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2014] [Revised: 01/14/2015] [Accepted: 03/21/2015] [Indexed: 11/27/2022]
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