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Shakil MH, Trisha AT, Rahman M, Talukdar S, Kobun R, Huda N, Zzaman W. Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review. Foods 2022; 11:3355. [PMID: 36359973 PMCID: PMC9654915 DOI: 10.3390/foods11213355] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 09/28/2022] [Accepted: 10/15/2022] [Indexed: 09/10/2023] Open
Abstract
Nitrite is one of the most widely used curing ingredients in meat industries. Nitrites have numerous useful applications in cured meats and a vital component in giving cured meats their unique characteristics, such as their pink color and savory flavor. Nitrites are used to suppress the oxidation of lipid and protein in meat products and to limit the growth of pathogenic microorganisms such as Clostridium botulinum. Synthetic nitrite is frequently utilized for curing due to its low expenses and easier applications to meat. However, it is linked to the production of nitrosamines, which has raised several health concerns among consumers regarding its usage in meat products. Consumer desire for healthier meat products prepared with natural nitrite sources has increased due to a rising awareness regarding the application of synthetic nitrites. However, it is important to understand the various activities of nitrite in meat curing for developing novel substitutes of nitrites. This review emphasizes on the effects of nitrite usage in meat and highlights the role of nitrite in the production of carcinogenic nitrosamines as well as possible nitrite substitutes from natural resources explored also.
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Affiliation(s)
- Mynul Hasan Shakil
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Anuva Talukder Trisha
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Mizanur Rahman
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Suvro Talukdar
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Rovina Kobun
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Nurul Huda
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Wahidu Zzaman
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
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2
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Inactivating Food Microbes by High-Pressure Processing and Combined Nonthermal and Thermal Treatment: A Review. J FOOD QUALITY 2022. [DOI: 10.1155/2022/5797843] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
High-pressure processing (HPP) is a mild technology alternative to thermal pasteurization and sterilization of different food products. HPP has emerged to provide enormous benefits to consumers, i.e., mildly processed food and additive-free food. It effectively retains bioactive compounds and extends the shelf life of food commodities by inactivating bacteria, yeast, mold, and virus. The limitation of HPP in inactivating spores can be overcome by using other thermal and nonthermal processing sequentially or simultaneously with HPP. This review summarizes the applications of HPP in the fruits and vegetables, dairy, meat, fish, and poultry sector. It also emphasizes microbial food safety and the effectiveness of HPP in the load reduction of microorganisms. Comprehensive information about the synergistic effect of HPP with different techniques and their effectiveness in ensuring food safety is reported. The summarized data would be handy to interested researchers and industry personnel.
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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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4
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Aganovic K, Hertel C, Vogel RF, Johne R, Schlüter O, Schwarzenbolz U, Jäger H, Holzhauser T, Bergmair J, Roth A, Sevenich R, Bandick N, Kulling SE, Knorr D, Engel KH, Heinz V. Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety. Compr Rev Food Sci Food Saf 2021; 20:3225-3266. [PMID: 34056857 DOI: 10.1111/1541-4337.12763] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 04/02/2021] [Accepted: 04/10/2021] [Indexed: 11/29/2022]
Abstract
The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for treatment of foods. Although the science of biomaterials exposed to high pressure started more than a century ago, there still seem to be a number of unanswered questions regarding safety of foods processed using HHP. This review gives an overview on historical development and fundamental aspects of HHP, as well as on potential risks associated with HHP food applications based on available literature. Beside the combination of pressure and temperature, as major factors impacting inactivation of vegetative bacterial cells, bacterial endospores, viruses, and parasites, factors, such as food matrix, water content, presence of dissolved substances, and pH value, also have significant influence on their inactivation by pressure. As a result, pressure treatment of foods should be considered for specific food groups and in accordance with their specific chemical and physical properties. The pressure necessary for inactivation of viruses is in many instances slightly lower than that for vegetative bacterial cells; however, data for food relevant human virus types are missing due to the lack of methods for determining their infectivity. Parasites can be inactivated by comparatively lower pressure than vegetative bacterial cells. The degrees to which chemical reactions progress under pressure treatments are different to those of conventional thermal processes, for example, HHP leads to lower amounts of acrylamide and furan. Additionally, the formation of new unknown or unexpected substances has not yet been observed. To date, no safety-relevant chemical changes have been described for foods treated by HHP. Based on existing sensitization to non-HHP-treated food, the allergenic potential of HHP-treated food is more likely to be equivalent to untreated food. Initial findings on changes in packaging materials under HHP have not yet been adequately supported by scientific data.
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Affiliation(s)
- Kemal Aganovic
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
| | - Christian Hertel
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
| | - Rudi F Vogel
- Technical University of Munich (TUM), Munich, Germany
| | - Reimar Johne
- German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | - Oliver Schlüter
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany.,Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | | | - Henry Jäger
- University of Natural Resources and Life Sciences (BOKU), Wien, Austria
| | - Thomas Holzhauser
- Division of Allergology, Paul-Ehrlich-Institut (PEI), Langen, Germany
| | | | - Angelika Roth
- Senate Commission on Food Safety (DFG), IfADo, Dortmund, Germany
| | - Robert Sevenich
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany.,Technical University of Berlin (TUB), Berlin, Germany
| | - Niels Bandick
- German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | | | | | | | - Volker Heinz
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
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5
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Lopes SM, da Silva DC, Tondo EC. Bactericidal effect of marinades on meats against different pathogens: a review. Crit Rev Food Sci Nutr 2021; 62:7650-7658. [PMID: 33905272 DOI: 10.1080/10408398.2021.1916734] [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: 10/21/2022]
Abstract
Marinades are seasoned liquids used to improve tenderness, palatability, flavor, color and/or texture of different meats. In addition to contribute to the sensory characteristics, marinates can inactivate food microorganism as well. The purpose of this study was to assess the current state of knowledge regarding the effect of marinades on meats and important food pathogens. Using a systematic review of literature, different types of marinades were evaluated, identifying its ingredients, concentrations, temperature, marinating time and their effect on Salmonella, Escherichia coli, Listeria monocytogenes, Campylobacter and Vibrio. Findings demonstrated that the use of marinades on meats not only prevents the growth of pathogens but also inactivates food pathogens. Most marinades were able to reduce < 3 log CFU/g of pathogens, and Vibrio populations demonstrated the highest reductions (> 4 log CFU/g). The pH was the most pronounced parameter influencing the pathogens inactivation, however, ingredients and storage temperature also affected pathogen reduction in marinades.
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Affiliation(s)
- Stefani Machado Lopes
- Laboratório de Microbiologia e Controle de Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (ICTA/UFRGS), Porto Alegre, RS, Brazil
| | - Danielle Carmo da Silva
- Laboratório de Microbiologia e Controle de Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (ICTA/UFRGS), Porto Alegre, RS, Brazil
| | - Eduardo César Tondo
- Laboratório de Microbiologia e Controle de Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (ICTA/UFRGS), Porto Alegre, RS, Brazil
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6
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Cava R, Higuero N, Ladero L. High-pressure processing and storage temperature on Listeria monocytogenes, microbial counts and oxidative changes of two traditional dry-cured meat products. Meat Sci 2021; 171:108273. [DOI: 10.1016/j.meatsci.2020.108273] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 07/30/2020] [Accepted: 07/31/2020] [Indexed: 11/30/2022]
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7
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Unconventional Methods of Preserving Meat Products and Their Impact on Health and the Environment. SUSTAINABILITY 2020. [DOI: 10.3390/su12155948] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
A dual objective of food storage is to retain nutritional value and safe consumption over time. As supply chains have globalized, food protection and preservation methods have advanced. However, increasing demands to cater for larger volumes and for more effective food storage call for new technologies. This paper examines promising meat preservation methods, including high pressure process, ultrasounds, pulsating electric and magnetic field, pulsed light and cold plasma. These methods not only make it possible to obtain meat and meat products with a longer shelf life, safer for health and without preservatives, but also are more environment-friendly in comparison with traditional methods. With the use of alternative methods, it is possible to obtain meat products that are microbiologically safer, whilst also high quality and free from chemical additives. Moreover, these new technologies are also more ecological, do not require large quantities of energy or water, and generate less waste.
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Balamurugan S, Gemmell C, Lau ATY, Arvaj L, Strange P, Gao A, Barbut S. High pressure processing during drying of fermented sausages can enhance safety and reduce time required to produce a dry fermented product. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107224] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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9
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Orel R, Tabilo-Munizaga G, Cepero-Betancourt Y, Reyes-Parra JE, Badillo-Ortiz A, Pérez-Won M. Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109352] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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10
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High-pressure processing (HPP) of raw and dry-cured ham from experimentally infected pigs as a potential tool for the risk control of Toxoplasma gondii. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102315] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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11
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Porto-Fett ACS, Shane LE, Shoyer BA, Osoria M, Jung Y, Luchansky JB. Inactivation of Shiga Toxin-Producing Escherichia coli and Listeria monocytogenes within Plant versus Beef Burgers in Response to High Pressure Processing. J Food Prot 2020; 83:865-873. [PMID: 32027738 DOI: 10.4315/jfp-19-558] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Accepted: 01/15/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT We evaluated high pressure processing to lower levels of Shiga toxin-producing Escherichia coli (STEC) and Listeria monocytogenes inoculated into samples of plant or beef burgers. Multistrain cocktails of STEC and L. monocytogenes were separately inoculated (∼7.0 log CFU/g) into plant burgers or ground beef. Refrigerated (i.e., 4°C) or frozen (i.e., -20°C) samples (25 g each) were subsequently exposed to 350 MPa for up to 9 or 18 min or 600 MPa for up to 4.5 or 12 min. When refrigerated plant or beef burger samples were treated at 350 MPa for up to 9 min, levels of STEC were reduced by ca. 0.7 to 1.3 log CFU/g. However, when refrigerated plant or beef burger samples were treated at 350 MPa for up to 9 min, levels of L. monocytogenes remained relatively unchanged (ca. ≤0.3-log CFU/g decrease) in plant burger samples but were reduced by ca. 0.3 to 2.0 log CFU/g in ground beef. When refrigerated plant or beef burger samples were treated at 600 MPa for up to 4.5 min, levels of STEC and L. monocytogenes were reduced by ca. 0.7 to 4.1 and ca. 0.3 to 5.6 log CFU/g, respectively. Similarly, when frozen plant and beef burger samples were treated at 350 MPa up to 18 min, reductions of ca. 1.7 to 3.6 and ca. 0.6 to 3.6 log CFU/g in STEC and L. monocytogenes numbers, respectively, were observed. Exposure of frozen plant or beef burger samples to 600 MPa for up to 12 min resulted in reductions of ca. 2.4 to 4.4 and ca. 1.8 to 3.4 log CFU/g in levels of STEC and L. monocytogenes, respectively. Via empirical observation, pressurization did not adversely affect the color of plant burger samples, whereas appreciable changes in color were observed in pressurized ground beef. These data confirm that time and pressure levels already validated for control of STEC and L. monocytogenes in ground beef will likely be equally effective toward these same pathogens in plant burgers without causing untoward effects on product color. HIGHLIGHTS
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Affiliation(s)
- Anna C S Porto-Fett
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: https://orcid.org/0000-0002-2689-6402 [A.C.S.P.F.]; https://orcid.org/0000-0003-2377-8651 [J.B.L.])
| | - Laura E Shane
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: https://orcid.org/0000-0002-2689-6402 [A.C.S.P.F.]; https://orcid.org/0000-0003-2377-8651 [J.B.L.])
| | - Bradley A Shoyer
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: https://orcid.org/0000-0002-2689-6402 [A.C.S.P.F.]; https://orcid.org/0000-0003-2377-8651 [J.B.L.])
| | - Manuela Osoria
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: https://orcid.org/0000-0002-2689-6402 [A.C.S.P.F.]; https://orcid.org/0000-0003-2377-8651 [J.B.L.])
| | - Yangjin Jung
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: https://orcid.org/0000-0002-2689-6402 [A.C.S.P.F.]; https://orcid.org/0000-0003-2377-8651 [J.B.L.])
| | - John B Luchansky
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: https://orcid.org/0000-0002-2689-6402 [A.C.S.P.F.]; https://orcid.org/0000-0003-2377-8651 [J.B.L.])
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12
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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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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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14
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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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Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on color, texture and oxidative stability of refrigerated ground pork patties submitted to high pressure processing. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.08.009] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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16
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O’ Neill CM, Cruz-Romero MC, Duffy G, Kerry JP. Shelf life extension of vacuum-packed salt reduced frankfurters and cooked ham through the combined application of high pressure processing and organic acids. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.06.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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17
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Marino M, Maifreni M, Baggio A, Innocente N. Inactivation of Foodborne Bacteria Biofilms by Aqueous and Gaseous Ozone. Front Microbiol 2018; 9:2024. [PMID: 30210486 PMCID: PMC6120990 DOI: 10.3389/fmicb.2018.02024] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Accepted: 08/09/2018] [Indexed: 11/13/2022] Open
Abstract
In this study, the efficacy of treatments with ozone in water and gaseous ozone against attached cells and microbial biofilms of three foodborne species, Pseudomonas fluorescens, Staphylococcus aureus, and Listeria monocytogenes, was investigated. Biofilms formed on AISI 304 stainless steel coupons from a mixture of three strains (one reference and two wild strains) of each microbial species were subjected to three types of treatment for increasing times: (i) ozonized water (0.5 ppm) by immersion in static condition, (ii) ozonized water under flow conditions, and (iii) gaseous ozone at different concentrations (0.1-20 ppm). The Excel add-in GinaFit tool allowed to estimate the survival curves of attached cells and microbial biofilms, highlighting that, regardless of the treatment, the antimicrobial effect occurred in the first minutes of treatment, while by increasing contact times probably the residual biofilm population acquired greater resistance to ozonation. Treatment with aqueous ozone under static conditions resulted in an estimated viability reduction of 1.61-2.14 Log CFU/cm2 after 20 min, while reduction values were higher (3.26-5.23 Log CFU/cm2) for biofilms treated in dynamic conditions. S. aureus was the most sensitive species to aqueous ozone under dynamic conditions. With regard to the use of gaseous ozone, at low concentrations (up to 0.2 ppm), estimated inactivations of 2.01-2.46 Log CFU/cm2 were obtained after 60 min, while at the highest concentrations a complete inactivation (<10 CFU/cm2) of the biofilms of L. monocytogenes and the reduction of 5.51 and 4.72 Log CFU/cm2 of P. fluorescens and S. aureus respectively after 60 and 20 min were achieved. Considering the results, ozone in water form might be used in daily sanitation protocols at the end of the day or during process downtime, while gaseous ozone might be used for the treatment of confined spaces for longer times (e.g., overnight) and in the absence of personnel, to allow an eco-friendly control of microbial biofilms and consequently reduce the risk of cross-contamination in the food industry.
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Affiliation(s)
| | - Michela Maifreni
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università degli Studi di Udine, Udine, Italy
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Ramaroson M, Guillou S, Rossero A, Rezé S, Anthoine V, Moriceau N, Martin JL, Duranton F, Zagorec M. Selection procedure of bioprotective cultures for their combined use with High Pressure Processing to control spore-forming bacteria in cooked ham. Int J Food Microbiol 2018; 276:28-38. [PMID: 29655009 DOI: 10.1016/j.ijfoodmicro.2018.04.010] [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] [Received: 01/31/2018] [Revised: 03/09/2018] [Accepted: 04/04/2018] [Indexed: 10/17/2022]
Abstract
High Pressure Processing (HPP) and biopreservation can contribute to food safety by inactivation of bacterial contaminants. However these treatments are inefficient against bacterial endospores. Moreover, HPP can induce spore germination. The objective of this study was to select lactic acid bacteria strains to be used as bioprotective cultures, to control vegetative cells of spore-forming bacteria in ham after application of HPP. A collection of 63 strains of various origins was screened for their antagonistic activity against spore-forming Bacillus and Clostridium species and their ability to resist to HPP. Some safety requirements should also be considered prior to their introduction into the food chain. Hence, the selection steps included the assessment of biogenic amine production and antibiotic resistance. No strain produced histamine above the threshold detection level of 50 ppm. From the assessment of antibiotic resistance against nine antibiotics, 14 susceptible strains were kept. Antagonistic action of the 14 strains was then assessed by the well diffusion method against pathogenic or spoilage spore-forming species as Bacillus cereus, Clostridium sp. like botulinum, Clostridium frigidicarnis, and Clostridium algidicarnis. One Lactobacillus curvatus strain and one Lactococcus lactis strain were ultimately selected for their widest inhibitory spectrum and their potential production of bacteriocin. A Lactobacillus plantarum strain was included as control. Their resistance to HPP and ability to regrow during chilled storage was then assessed in model ham liquid medium. Treatments of pressure intensities of 400, 500, and 600 MPa, and durations of 1, 3, 6, and 10 min were applied. After treatment, cultures were incubated at 8 °C during 30 days. Inactivation curves were then fitted by using a reparameterized Weibull model whereas growth curves were modelled with a logistic model. Although the two Lactobacillus strains were more resistant than L. lactis to HPP, the latter was the only strain able to regrow following HPP. The absence of biogenic amine production of this strain after growth on diced cube cooked ham was also shown. In conclusion this L. lactis strain could be selected as representing the best candidate for a promising preservative treatment combining biopreservation and HPP to control spore-forming bacteria in cooked ham.
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Affiliation(s)
- Mihanta Ramaroson
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France
| | - Sandrine Guillou
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France
| | - Albert Rossero
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France
| | - Sandrine Rezé
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France
| | - Valérie Anthoine
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France
| | - Nicolas Moriceau
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France
| | - Jean-Luc Martin
- IFIP, French Institute for the Pig and Pork Industry, 94 700 Maisons-Alfort, France
| | - Frédérique Duranton
- CTCPA, French Food Industry Science and Technology Center, 44300 Nantes, France
| | - Monique Zagorec
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France.
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19
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Ahmed J, Mulla M, Arfat YA. Application of high-pressure processing and polylactide/cinnamon oil packaging on chicken sample for inactivation and inhibition of Listeria monocytogenes and Salmonella Typhimurium, and post-processing film properties. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.02.023] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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20
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Kaur BP, Rao PS. Modeling the Combined Effect of Pressure and Mild Heat on the Inactivation Kinetics of Escherichia coli, Listeria innocua, and Staphylococcus aureus in Black Tiger Shrimp ( Penaeus monodon). Front Microbiol 2017; 8:1311. [PMID: 28790979 PMCID: PMC5522853 DOI: 10.3389/fmicb.2017.01311] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2016] [Accepted: 06/28/2017] [Indexed: 11/13/2022] Open
Abstract
The high-pressure inactivation of Escherichia coli, Listeria innocua, and Staphylococcus aureus was studied in black tiger shrimp (Penaeus monodon). The processing parameters examined included pressure (300 to 600 MPa) and temperature (30 to 50°C). In addition, the pressure-hold period (0 to 15 min) was investigated, thus allowing both single-pulse pressure effects (i.e., zero holding time) and pressure-hold effects to be explored. E. coli was found to be the most sensitive strain to single-pulse pressure, followed by L. innocua and lastly S. aureus. Higher pressures and temperatures resulted in higher destruction rates, and the value of the shape parameter (β') accounted for the downward concavity (β' > 1) of the survival curves. A simplified Weibull model described the non-linearity of the survival curves for the changes in the pressure-hold period well, and it was comparable to the original Weibull model. The regression coefficients (R2), root mean square error (RMSE), accuracy factor (Af ), bias factor (Bf ), and residual plots suggested that using linear models to represent the data was not as appropriate as using non-linear models. However, linear models produced good fits for some pressure-temperature combinations. Analogous to their use in thermal death kinetics, activation volume (Va ) and activation energy (Ea ) can be used to describe the pressure and temperature dependencies of the scale parameter (δ, min), respectively. The Va and Ea values showed that high pressure and temperaturefavored the inactivation process, and S. aureus was the most baro-resistant pathogen.
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Affiliation(s)
- Barjinder P. Kaur
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and ManagementSonepat, India
| | - P. Srinivasa Rao
- Agricultural and Food Engineering Department, Indian Institute of Technology KharagpurKharagpur, India
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21
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Dallagnol AM, Barrio Y, Cap M, Szerman N, Castellano P, Vaudagna SR, Vignolo G. Listeria Inactivation by the Combination of High Hydrostatic Pressure and Lactocin AL705 on Cured-Cooked Pork Loin Slices. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1956-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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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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23
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The impact of high hydrostatic pressure on the functionality and consumer acceptability of reduced sodium naturally cured wieners. Meat Sci 2017; 129:127-134. [DOI: 10.1016/j.meatsci.2017.02.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2016] [Revised: 02/21/2017] [Accepted: 02/22/2017] [Indexed: 01/16/2023]
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24
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Hygreeva D, Pandey M, Chauhan O. Effect of High-Pressure Processing on Quality Characteristics of Precooked Chicken Patties Containing Wheat Germ Oil Wheat Bran and Grape Seed Extract. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.12980] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Desugari Hygreeva
- Freeze Drying and Animal Products Technology Division, Defence Food Research Laboratory; Mysore 570011 Karnataka India
| | - M.C. Pandey
- Freeze Drying and Animal Products Technology Division, Defence Food Research Laboratory; Mysore 570011 Karnataka India
| | - O.P. Chauhan
- Freeze Drying and Animal Products Technology Division, Defence Food Research Laboratory; Mysore 570011 Karnataka India
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25
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Microbiota of high-pressure-processed Serrano ham investigated by culture-dependent and culture-independent methods. Int J Food Microbiol 2017; 241:298-307. [DOI: 10.1016/j.ijfoodmicro.2016.11.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2016] [Revised: 10/28/2016] [Accepted: 11/02/2016] [Indexed: 11/19/2022]
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26
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Effect of hydrostatic pressure and antimicrobials on survival of Listeria monocytogenes and enterohaemorrhagic Escherichia coli in beef. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.05.003] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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27
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Multi-criteria framework as an innovative tradeoff approach to determine the shelf-life of high pressure-treated poultry. Int J Food Microbiol 2016; 233:60-72. [DOI: 10.1016/j.ijfoodmicro.2016.05.027] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2015] [Revised: 03/11/2016] [Accepted: 05/29/2016] [Indexed: 11/22/2022]
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28
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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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29
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30
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Pietrasik Z, Gaudette N, Johnston S. The use of high pressure processing to enhance the quality and shelf life of reduced sodium naturally cured restructured cooked hams. Meat Sci 2016; 116:102-9. [DOI: 10.1016/j.meatsci.2016.02.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2015] [Revised: 01/25/2016] [Accepted: 02/03/2016] [Indexed: 11/30/2022]
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31
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Goldschmidt Lins P, Aparecida Silva A, Marina Piccoli Pugine S, Ivan Cespedes Arce A, José Xavier Costa E, Pires De Melo M. Effect of Exposure to Pulsed Magnetic Field on Microbiological Quality, Color and Oxidative Stability of Fresh Ground Beef. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12405] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Patricia Goldschmidt Lins
- Department of Basic Sciences (ZAB); Faculty of Animal Science and Food Engineering (FZEA); University of São Paulo (USP); Av. Duque de Caxias Norte 225, Campus Fernando Costa USP, CEP 13635-900 Pirassununga, São Paulo Brazil
| | - Alessandra Aparecida Silva
- Department of Basic Sciences (ZAB); Faculty of Animal Science and Food Engineering (FZEA); University of São Paulo (USP); Av. Duque de Caxias Norte 225, Campus Fernando Costa USP, CEP 13635-900 Pirassununga, São Paulo Brazil
| | - Silvana Marina Piccoli Pugine
- Department of Basic Sciences (ZAB); Faculty of Animal Science and Food Engineering (FZEA); University of São Paulo (USP); Av. Duque de Caxias Norte 225, Campus Fernando Costa USP, CEP 13635-900 Pirassununga, São Paulo Brazil
| | - Aldo Ivan Cespedes Arce
- Department of Basic Sciences (ZAB); Faculty of Animal Science and Food Engineering (FZEA); University of São Paulo (USP); Av. Duque de Caxias Norte 225, Campus Fernando Costa USP, CEP 13635-900 Pirassununga, São Paulo Brazil
| | - Ernane José Xavier Costa
- Department of Basic Sciences (ZAB); Faculty of Animal Science and Food Engineering (FZEA); University of São Paulo (USP); Av. Duque de Caxias Norte 225, Campus Fernando Costa USP, CEP 13635-900 Pirassununga, São Paulo Brazil
| | - Mariza Pires De Melo
- Department of Basic Sciences (ZAB); Faculty of Animal Science and Food Engineering (FZEA); University of São Paulo (USP); Av. Duque de Caxias Norte 225, Campus Fernando Costa USP, CEP 13635-900 Pirassununga, São Paulo Brazil
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32
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Initial study on high pressure jet processing using a modified waterjet on physicochemical and rennet coagulation properties of pasteurized skim milk. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.12.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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33
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Pingen S, Sudhaus N, Becker A, Krischek C, Klein G. High pressure as an alternative processing step for ham production. Meat Sci 2016; 118:22-7. [PMID: 27019422 DOI: 10.1016/j.meatsci.2016.03.014] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2015] [Revised: 03/09/2016] [Accepted: 03/12/2016] [Indexed: 12/14/2022]
Abstract
As high pressure processing (HPP) is becoming more and more important in the food industry, this study examined the application of HPP (500 and 600MPa) as a manufacturing step during simulated ham production. By replacing conventional heating with HPP steps, ham-like texture or color attributes could not be achieved. HPP products showed a less pale, less red appearance, softer texture and higher yields. However, a combination of mild temperature (53°C) and 500MPa resulted in parameters more comparable to cooked ham. We conclude that HPP can be used for novel food development, providing novel textures and colors. However, when it comes to ham production, a heating step seems to be unavoidable to obtain characteristic ham properties.
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Affiliation(s)
- Sylvia Pingen
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Bischofsholer Damm 15, D-30173 Hannover, Germany
| | - Nadine Sudhaus
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Bischofsholer Damm 15, D-30173 Hannover, Germany
| | - André Becker
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Bischofsholer Damm 15, D-30173 Hannover, Germany
| | - Carsten Krischek
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Bischofsholer Damm 15, D-30173 Hannover, Germany
| | - Günter Klein
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Bischofsholer Damm 15, D-30173 Hannover, Germany.
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34
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Sohaib M, Anjum FM, Arshad MS, Rahman UU. Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:19-30. [PMID: 26787929 PMCID: PMC4711421 DOI: 10.1007/s13197-015-1985-y] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/19/2015] [Accepted: 07/28/2015] [Indexed: 11/24/2022]
Abstract
Globally, the demand for safe, healthy and nutritious meat and allied products possesses improved taste with extended shelf life is mounting. Microbial safety is among the imperative challenges that prevails in meat products because they provide an ideal medium for the growth of microorganisms particularly pathogenic bacteria. The incidence of these microbes can result quality deterioration of products leading towards food borne diseases when consumed by peoples. Several preservation technologies like chemical and biological interventions are effective to retard or inactivate the growth of micro-organisms most commonly related to food-borne diseases. Despite these, innovative approaches like hydrostatic pressure processing, active packaging, pulse electric field, hurdle approach and use of natural antimicrobials can be deployed to enhance the safety of meat and meat products. The objective of review is to describe the current approaches and developing technologies for enhancing safety of meat and allied meat products.
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Affiliation(s)
- Muhammad Sohaib
- />National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Faqir Muhammad Anjum
- />Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Sajid Arshad
- />Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Ubaid Ur Rahman
- />National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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35
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MIKŠ-KRAJNIK MARTA, YUK HYUNGYUN, KUMAR AMIT, YANG YISHAN, ZHENG QIANWANG, KIM MINJEONG, GHATE VINAYAK, YUAN WENQIAN, PANG XINYI. ENSURING FOOD SECURITY THROUGH ENHANCING MICROBIOLOGICAL FOOD SAFETY. ACTA ACUST UNITED AC 2015. [DOI: 10.1142/s0219607715500056] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Food safety and food security are interrelated concepts with a profound impact on the quality of human life. Food security describes the overall availability of food at different levels from global to individual household. While, food safety focuses on handling, preparation and storage of foods in order to prevent foodborne illnesses. This review focuses on innovative thermal and non-thermal technologies in the area of food processing as the means to ensure food security through improving food safety with emphasis on the reduction and control of microbiological risks. The antimicrobial efficiency and mechanism of new technologies to extend the shelf life of food product were also discussed.
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Affiliation(s)
- MARTA MIKŠ-KRAJNIK
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore
- Chair of Industrial and Food Microbiology, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-726 Olsztyn, Poland
| | - HYUN-GYUN YUK
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore
| | - AMIT KUMAR
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore
| | - YISHAN YANG
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore
| | - QIANWANG ZHENG
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore
| | - MIN-JEONG KIM
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore
| | - VINAYAK GHATE
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore
| | - WENQIAN YUAN
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore
| | - XINYI PANG
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore
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36
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Kameník J, Saláková A, Hulánková R, Borilova G. The effect of high pressure on the microbiological quality and other characteristics of cooked sausages packed in a modified atmosphere or vacuum. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.04.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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37
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de Alba M, Bravo D, Medina M. Inactivation of Listeria monocytogenes and Salmonella Enteritidis in dry-cured ham by combined treatments of high pressure and the lactoperoxidase system or lactoferrin. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.06.013] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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38
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Alahakoon AU, Jayasena DD, Ramachandra S, Jo C. Alternatives to nitrite in processed meat: Up to date. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.05.008] [Citation(s) in RCA: 89] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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39
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Modeling the protective effect of a w and fat content on the high pressure resistance of Listeria monocytogenes in dry-cured ham. Food Res Int 2015; 75:194-199. [DOI: 10.1016/j.foodres.2015.05.052] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2015] [Revised: 05/19/2015] [Accepted: 05/27/2015] [Indexed: 11/23/2022]
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40
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Stratakos AC, Linton M, Patterson MF, Koidis A. Effect of high-pressure processing on the shelf life, safety and organoleptic characteristics of lasagne ready meals during storage at refrigeration and abuse temperature. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.05.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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41
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Huang HW, Lung HM, Chang YH, Yang BB, Wang CY. Inactivation of Pathogenic Listeria monocytogenes in Raw Milk by High Hydrostatic Pressure. Foodborne Pathog Dis 2015; 12:139-44. [DOI: 10.1089/fpd.2014.1871] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Hsiao-Wen Huang
- Food Industry Research and Development Institute, Tainan, Taiwan
| | - Hsiang-Mei Lung
- Food Industry Research and Development Institute, Tainan, Taiwan
| | - Yin-Hsuan Chang
- Food Industry Research and Development Institute, Tainan, Taiwan
| | | | - Chung-Yi Wang
- Food Industry Research and Development Institute, Tainan, Taiwan
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42
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Georget E, Sevenich R, Reineke K, Mathys A, Heinz V, Callanan M, Rauh C, Knorr D. Inactivation of microorganisms by high isostatic pressure processing in complex matrices: A review. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2014.10.015] [Citation(s) in RCA: 87] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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43
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Rubio R, Martín B, Aymerich T, Garriga M. The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages. Int J Food Microbiol 2014; 186:55-60. [DOI: 10.1016/j.ijfoodmicro.2014.06.013] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2014] [Revised: 05/28/2014] [Accepted: 06/13/2014] [Indexed: 10/25/2022]
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44
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Abstract
High hydrostatic pressure (HHP), a non-thermal technology, which typically uses water as a pressure transfer medium, is characterized by a minimal impact on food characteristics (sensory, nutritional, and functional). Today, this technology, present in many food companies, can effectively inactivate bacterial cells and many enzymes. All this makes HHP very attractive, with very good acceptance by consumers, who value the organoleptic characteristics of products processed by this non-thermal food preservation technology because they associate these products with fresh-like. On the other hand, this technology reduces the need for non-natural synthetic additives of low consumer acceptance.
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45
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Scheinberg JA, Svoboda AL, Cutter CN. High-pressure processing and boiling water treatments for reducing Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Staphylococcus aureus during beef jerky processing. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.11.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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46
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Stollewerk K, Jofré A, Comaposada J, Arnau J, Garriga M. Food safety and microbiological quality aspects of QDS process® and high pressure treatment of fermented fish sausages. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.10.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Garcia-Gil N, Santos-Garcés E, Fulladosa E, Laverse J, Del Nobile MA, Gou P. High pressure induces changes in texture and microstructure of muscles in dry-cured hams. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.01.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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48
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NaCl-free processing, acidification, smoking and high pressure: Effects on growth of Listeria monocytogenes and Salmonella enterica in QDS processed® dry-cured ham. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.06.032] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Use of Optical Oxygen Sensors in Non-Destructively Determining the Levels of Oxygen Present in Combined Vacuum and Modified Atmosphere Packaged Pre-Cooked Convenience-Style Foods and the Use of Ethanol Emitters to Extend Product Shelf-Life. Foods 2013; 2:507-520. [PMID: 28239134 PMCID: PMC5302283 DOI: 10.3390/foods2040507] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2013] [Revised: 10/21/2013] [Accepted: 11/06/2013] [Indexed: 11/17/2022] Open
Abstract
O2 sensors were used to non-destructively monitor O2 levels in commercially packed pre-cooked, convenience modified atmosphere packaging (MAP) foods. A substantial level of O2 (>15%) was present in packs resulting in a shorter than expected shelf-life, where the primary spoilage mechanism was found to be mould. Various combinations of vacuum (0–0.6 MPa) and gas flush (0.02–0.03 MPa) (30% CO2/70% N2) settings were assessed as treatments that result in the desired shelf-life (28 days). This was achieved using the combined treatment of vacuum 0.35 MPa and gas flush 0.02 MPa which resulted in a reduction of 6%–9% O2 in all three samples (battered sausages (BS), bacon slices (BA), and meat and potato pies (PP)). Reduced O2 levels reflect the microbial quality of products, which has been successfully reduced. Duplicate samples of all product packs were produced using ethanol emitters (EE) to see if shelf-life could be further extended. Results showed a further improvement in shelf-life to 35 days. Sensory analysis showed that ethanol flavour and aroma was not perceived by panellists in two of the three products assessed. This study demonstrates how smart packaging technologies, both intelligent and active, can be used to assist in the modification of conventional packaging systems in order to enhance product quality and safety and through the extension of product shelf-life.
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Assessment of safe enterococci as bioprotective cultures in low-acid fermented sausages combined with high hydrostatic pressure. Food Microbiol 2013. [DOI: 10.1016/j.fm.2012.09.012] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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