1
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Nakimera E, Cancio LPM, Sullivan GA, Sadat R, Chaves BD. Antimicrobial efficacy of a citric acid/hydrochloric acid blend, peroxyacetic acid, and sulfuric acid against Salmonella and background microbiota on chicken hearts and livers. J Food Sci 2024; 89:2933-2942. [PMID: 38534201 DOI: 10.1111/1750-3841.17037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 02/17/2024] [Accepted: 03/02/2024] [Indexed: 03/28/2024]
Abstract
This study aimed at evaluating the efficacy of a blend of citric acid and hydrochloric acid (CP), peroxyacetic acid (PAA), and sulfuric acid (SA) against Salmonella and mesophilic aerobic plate counts (APC) on chicken hearts and livers. Samples were inoculated with a five-serovar cocktail of Salmonella at ca. 4.8 log CFU/g and treated by immersion with a water control (90 s), CP (5% v/v, 30 s), PAA (0.05% v/v or 500 ppm, 90 s), or SA (2% v/v, 30 s), all at 4°C and with mechanical agitation. Samples were vacuum packed and stored for up to 3 days at 4°C. Three independent replications were performed for each product, treatment, and time combination. The average Salmonella reductions in chicken hearts after 3 days were 1.33 ± 0.25, 1.40 ± 0.04, and 1.32 ± 0.12 log CFU/g for PAA, SA, and CP, respectively. For chicken livers, the values were 1.10 ± 0.12, 1.09 ± 0.19, and 0.96 ± 0.27 for PAA, SA, and CP, respectively. All antimicrobials reduced Salmonella counts in both chicken hearts and livers by more than one log, in contrast to the water control. All treatments effectively minimized the growth of APC for up to 3 days of refrigerated storage, and no differences in objective color values (L, a, or b) were observed. The poultry industry may use these antimicrobials as components of a multifaceted approach to mitigate Salmonella in nonconventional chicken parts.
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Affiliation(s)
- Emma Nakimera
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Leslie Pearl M Cancio
- Department of Science and Technology (DOST) XI, Technical Services Division, Davao, Philippines
| | - Gary A Sullivan
- Department of Animal Science, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Raziya Sadat
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Byron D Chaves
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
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2
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Bodie AR, Wythe LA, Dittoe DK, Rothrock MJ, O’Bryan CA, Ricke SC. Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States. Foods 2024; 13:464. [PMID: 38338599 PMCID: PMC10855140 DOI: 10.3390/foods13030464] [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: 12/12/2023] [Revised: 01/24/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
Food additives are employed in the food industry to enhance the color, smell, and taste of foods, increase nutritional value, boost processing efficiency, and extend shelf life. Consumers are beginning to prioritize food ingredients that they perceive as supporting a healthy lifestyle, emphasizing ingredients they deem acceptable as alternative or "clean-label" ingredients. Ready-to-eat (RTE) meat products can be contaminated with pathogens and spoilage microorganisms after the cooking step, contributing to food spoilage losses and increasing the risk to consumers for foodborne illnesses. More recently, consumers have advocated for no artificial additives or preservatives, which has led to a search for antimicrobials that meet these demands but do not lessen the safety or quality of RTE meats. Lactates and diacetates are used almost universally to extend the shelf life of RTE meats by reducing spoilage organisms and preventing the outgrowth of the foodborne pathogen Listeria monocytogenes. These antimicrobials applied to RTE meats tend to be broad-spectrum in their activities, thus affecting overall microbial ecology. It is to the food processing industry's advantage to target spoilage organisms and pathogens specifically.
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Affiliation(s)
- Aaron R. Bodie
- Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI 53705, USA; (A.R.B.); (L.A.W.)
| | - Lindsey A. Wythe
- Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI 53705, USA; (A.R.B.); (L.A.W.)
| | - Dana K. Dittoe
- Department of Animal Science, University of Wyoming, Laramie, WY 82071, USA;
| | - Michael J. Rothrock
- Egg Safety and Quality Research Unit, U.S. National Poultry Research Center, United States Department of Agriculture-Agriculture Research Service (USDA-ARS), Athens, GA 30605, USA;
| | - Corliss A. O’Bryan
- Department of Food Science, University of Arkansas-Fayetteville, Fayetteville, AR 72701, USA;
| | - Steven C. Ricke
- Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI 53705, USA; (A.R.B.); (L.A.W.)
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3
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Chen P, Liu Y, Li C, Hua S, Sun C, Huang L. Antibacterial mechanism of vanillin against Escherichia coli O157: H7. Heliyon 2023; 9:e19280. [PMID: 37662745 PMCID: PMC10474422 DOI: 10.1016/j.heliyon.2023.e19280] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 08/14/2023] [Accepted: 08/17/2023] [Indexed: 09/05/2023] Open
Abstract
Vanillin, a plant-derived antimicrobial volatile substance, has potential microbial control applications in the food industry. However, the effect of vanillin on the food-borne pathogen Escherichia coli (E. coli) O157:H7 has not been well studied. This study aims to explore the antibacterial mechanism of vanillin against E. coli O157:H7. The minimum inhibitory concentration (MIC) and antibacterial effect of vanillin were determined by microdilution. Scanning electron microscopy (SEM) was used to observe the damage of vanillin to the cell membrane, while cell membrane potential and the leakage of nucleic acid protein were measured to explore the effect of vanillin on the membrane system. Confocal laser scanning and intracellular adenosine triphosphate (ATP) concentration determination were utilized to investigate the effects of vanillin on the energy, life, and death of E. coli. Finally, transcriptome sequencing was conducted to investigate the gene expression differences induced by vanillin treatment. The results showed that vanillin treatment effectively controlled E. coli O157:H7 with an MIC of 2 mg/mL. After treatment, damage to the membrane system, depolarization of the membrane, and leakage of nucleic acid and protein were observed. Meanwhile, vanillin treatment caused decreased ATP content and cell death. Transcriptome analysis showed that vanillin treatment significantly affected the expression of genes involved in cell membrane formation, tricarboxylic acid (TCA) cycling pathway, and oxidative phosphorylation pathway in E. coli O157:H7. In conclusion, membrane damage and energy metabolism disruption are important mechanisms of vanillin's inhibitory effect on E. coli O157:H7. This study provides new insights into the molecular reaction mechanism of vanillin against E. coli O157:H7, highlighting its potential as an antibacterial substance for preventing E. coli contamination in the food industry.
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Affiliation(s)
- Peiyao Chen
- College of Animal Sciences, Zhejiang University, Hangzhou 310058, PR China
| | - Yinxin Liu
- College of Animal Sciences, Zhejiang University, Hangzhou 310058, PR China
| | - Cheng Li
- College of Animal Sciences, Zhejiang University, Hangzhou 310058, PR China
| | - Shuhao Hua
- College of Animal Sciences, Zhejiang University, Hangzhou 310058, PR China
| | - Cui Sun
- Laboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, PR China
| | - Lingxia Huang
- College of Animal Sciences, Zhejiang University, Hangzhou 310058, PR China
- Key Laboratory of Silkworm and Bee Resource Utilization and Innovation Zhejiang University, Hangzhou 310058, PR China
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4
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Gonzalez SV, Nair MN, Belk KE, Geornaras I. Efficacy of Antimicrobial Spray Treatments in Reducing Salmonella enterica Populations on Chilled Pork. J Food Prot 2023; 86:100068. [PMID: 36940659 DOI: 10.1016/j.jfp.2023.100068] [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: 10/31/2022] [Revised: 02/17/2023] [Accepted: 02/19/2023] [Indexed: 02/25/2023]
Abstract
Studies reporting on alternative antimicrobial interventions for pathogen control on chilled pork carcasses and cuts are limited. In this study, the antimicrobial effects of various spray treatments against Salmonella enterica inoculated on skin-on pork samples were evaluated. Chilled pork jowls were portioned (10 by 5 by 1 cm) and inoculated, on the skin side, with a mixture of six S. enterica serotype strains to target levels of 6 to 7 log CFU/cm2 (high inoculation level) or 3 to 4 log CFU/cm2 (low inoculation level). Samples were then left nontreated (control) or were treated (10 s) using a laboratory-scale spray cabinet with water, formic acid (1.5%), a proprietary blend of sulfuric acid and sodium sulfate (SSS, pH 1.2), peroxyacetic acid (PAA, 400 ppm), or PAA (400 ppm) that was pH-adjusted (acidified) with acetic acid (1.5%), formic acid (1.5%), or SSS (pH 1.2). Samples (n = 6) were analyzed for Salmonella populations after treatment application (0 h) and after 24 h of refrigerated (4°C) storage. Irrespective of inoculation level, all spray treatments effectively reduced (P < 0.05) Salmonella levels immediately following their application. Overall, pathogen reductions for the chemical treatments, compared to the respective high and low inoculation level nontreated controls, ranged from 1.2 to 1.9 log CFU/cm2 (high inoculation level) and 1.0 to 1.7 log CFU/cm2 (low inoculation level). Acidification of PAA with acetic acid, formic acid, or SSS did not (P ≥ 0.05) enhance the initial bactericidal effects of the nonacidified PAA treatment. Salmonella populations recovered from all treated samples following 24 h of storage were, in general, similar (P ≥ 0.05) or up to 0.6 log CFU/cm2 lower (P < 0.05) than those recovered from samples analyzed immediately after treatment application. The results of the study may be used by processing establishments to help identify effective decontamination interventions for reducing Salmonella contamination on pork.
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Affiliation(s)
- Sara V Gonzalez
- Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523-1171, USA
| | - Mahesh N Nair
- Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523-1171, USA
| | - Keith E Belk
- Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523-1171, USA
| | - Ifigenia Geornaras
- Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523-1171, USA.
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5
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Han J, Dong P, Holman BWB, Yang H, Chen X, Zhu L, Luo X, Mao Y, Zhang Y. Processing interventions for enhanced microbiological safety of beef carcasses and beef products: A review. Crit Rev Food Sci Nutr 2022; 64:2105-2129. [PMID: 36148812 DOI: 10.1080/10408398.2022.2121258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Chilled beef is inevitably contaminated with microorganisms, starting from the very beginning of the slaughter line. A lot of studies have aimed to improve meat safety and extend the shelf life of chilled beef, of which some have focused on improving the decontamination effects using traditional decontamination interventions, and others have investigated newer technologies and methods, that offer greater energy efficiency, lower environmental impacts, and better assurances for the decontamination of beef carcasses and cuts. To inform industry, there is an urgent need to review these interventions, analyze the merits and demerits of each technology, and provide insight into 'best practice' to preserve microbial safety and beef quality. In this review, the strategies and procedures used to inhibit the growth of microorganisms on beef, from slaughter to storage, have been critiqued. Critical aspects, where there is a lack of data, have been highlighted to help guide future research. It is also acknowledge that different intervention programs for microbiological safety have different applications, dependent on the initial microbial load, the type of infrastructures, and different stages of beef processing.
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Affiliation(s)
- Jina Han
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Pengcheng Dong
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales, Australia
| | - Huixuan Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Xue Chen
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
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6
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Santiesteban-López NA, Gómez-Salazar JA, Santos EM, Campagnol PCB, Teixeira A, Lorenzo JM, Sosa-Morales ME, Domínguez R. Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products. Foods 2022; 11:foods11172613. [PMID: 36076798 PMCID: PMC9455744 DOI: 10.3390/foods11172613] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/17/2022] [Accepted: 08/23/2022] [Indexed: 12/03/2022] Open
Abstract
Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable environment for the proliferation of both spoilage and pathogenic microorganisms. The growing demand to develop healthy and nutritious meat products with low fat, low salt and reduced additives and achieving sanitary qualities has led to the replacement of the use of synthetic preservatives with natural-origin compounds. However, the reformulation process that reduces the content of several important ingredients (salt, curing salts, etc.), which inhibit the growth of multiple microorganisms, greatly compromises the stability and safety of meat products, thus posing a great risk to consumer health. To avoid this potential growth of spoiling and/or pathogenic microorganisms, numerous molecules, including organic acids and their salts; plant-derived compounds, such as extracts or essential oils; bacteriocins; and edible coatings are being investigated for their antimicrobial activity. This review presents some important compounds that have great potential to be used as natural antimicrobials in reformulated meat products.
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Affiliation(s)
| | - Julián Andrés Gómez-Salazar
- Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato 36500, Mexico
| | - Eva M. Santos
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma 42039, Mexico
| | - Paulo C. B. Campagnol
- Departmento de Tecnologia e Ciência de Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
| | - Alfredo Teixeira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - María Elena Sosa-Morales
- Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato 36500, Mexico
- Correspondence: (M.E.S.-M.); (R.D.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Correspondence: (M.E.S.-M.); (R.D.)
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7
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Samuelsson LM, Smolenski G, Boggs I, Choe J, Farouk MM, Brad Kim YH. Metabolomic and proteomic characterisation of aged and packaged lamb loins with different colour stability. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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8
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Swenson J, N. Nair M, Hernandez-Sintharakao MJ, Geornaras I, Engle T, Belk KE, Woerner DR. Changes in the flavor profile of ground beef resulting from the application of antimicrobial interventions. MEAT AND MUSCLE BIOLOGY 2022. [DOI: 10.22175/mmb.13495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective of this study was to characterize flavor, fatty acid composition, and volatile compounds of beef treated with common antimicrobial interventions in beef processing facilities. The effect of three pre-chilling antimicrobial interventions (4.5% lactic acid, LA; 400ppm peroxyacetic acid acidified to pH 1.2 with a sulfuric acid and sodium sulfate blend, aPAA; or untreated, CON) and four post-chilling treatments (CON; LA; aPAA; or a 2.5% solution of a commercial blend of lactic and citric acid, LAC) were analyzed. Briskets (n=30/treatment) were treated in a 3x4 factorial arrangement of pre- and post-chilling interventions using a custom-built pilot-sized spray cabinet, ground twice, and formed into patties. Cooked patties were analyzed by a trained sensory panel, and a subset of raw samples (N=72, n=6) were analyzed for fatty acid composition and volatile compounds. Trained taste panelist ratings for sour and chemical were rated highest (P < 0.01) for the LA pre-chilling treatment compared to CON and aPAA. Ratings for browned attributes were greater (P < 0.05) for samples subjected to aPAA than CON or LA samples. No differences (P > 0.05) were found for beef flavor ID, roasted, metallic, fat-like, rancid, warmed over, or liver-like ratings due to the pre-chilling treatments. Post-chilling treatments did not create any significant (P > 0.05) flavor attribute differences. Fatty acid analysis showed minimal differences due to the use of chemical interventions, and only C10:0 was affected by LAC treatment post-chilling, with greater (P < 0.05) concentrations of C10:0 compared to LA-treated samples. Among the volatile compounds, the relative abundance of pentanal was greater (P < 0.05) in LA-treated post-chilling intervention samples than in the other treatments. Overall, these results demonstrated that the pre-chilling antimicrobial interventions impacted ground beef flavor, whereas the pre- and post-chilling antimicrobial treatments had minimal impact on fatty acid and volatile compounds.
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Affiliation(s)
| | - Mahesh N. Nair
- Colorado State University College of Agricultural Sciences
| | | | | | | | - Keith E. Belk
- Colorado State University Department of Animal Sciences
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Costa M, Brusa V, Padola NL, Etcheverría A, Sampedro F, Fernández PS, Leotta GA, Signorini M. Analysis of scenarios to reduce the probability of acquiring hemolytic uremic syndrome associated with beef consumption. FOOD SCI TECHNOL INT 2021; 28:613-621. [PMID: 34779686 DOI: 10.1177/10820132211046124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The objective of this study was to develop a quantitative microbial risk assessment (QMRA) model to evaluate potential risk mitigation strategies to reduce the probability of acquiring hemolytic uremic syndrome (HUS) associated with beef consumption in Argentina. Five scenarios were simulated to evaluate the effect of interventions on the probability of acquiring HUS from Shiga toxin-producing Escherichia coli (STEC)-contaminated ground beef and commercial hamburger consumption. These control strategies were chosen based on previous results of the sensitivity analysis of a baseline QMRA model ( Brusa et al., 2020). The application of improvement actions in abattoirs not applying Hazard Analysis and Critical Control Points (HACCP) for STEC would result 7.6 times lower in the probability that consumers acquired HUS from ground beef consumption, while the implementation of improvements in butcher shops would lead to a smaller reduction. In abattoirs applying HACCP for STEC, the risk of acquiring HUS from commercial hamburger consumption was significantly reduced. Treatment with 2% lactic acid, hot water and irradiation reduced 4.5, 3.5 and 93.1 times the risk of HUS, respectively. The most efficient interventions, in terms of case reduction, being those that are applied in the initial stages of the meat chain.
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Affiliation(s)
- Magdalena Costa
- IGEVET - 541455Instituto de Genética Veterinaria "Ing. Fernando N. Dulout" (UNLP-CONICET LA PLATA), Facultad de Ciencias Veterinarias UNLP, La Plata, Buenos Aires, Argentina
| | - Victoria Brusa
- IGEVET - 541455Instituto de Genética Veterinaria "Ing. Fernando N. Dulout" (UNLP-CONICET LA PLATA), Facultad de Ciencias Veterinarias UNLP, La Plata, Buenos Aires, Argentina
| | - Nora Lia Padola
- Facultad de Ciencias Veterinarias-CIVETAN-CONICET.CIC-UNCPBA, Tandil, Buenos Aires, Argentina
| | - Analía Etcheverría
- Facultad de Ciencias Veterinarias-CIVETAN-CONICET.CIC-UNCPBA, Tandil, Buenos Aires, Argentina
| | - Fernando Sampedro
- Environmental Health Sciences Division, 43353School of Public Health, University of Minnesota, Minneapolis, USA
| | - Pablo S Fernández
- Escuela Técnica Superior de Ingeniería Agronómica, 16769Universidad Politécnica de Cartagena, España
| | - Gerardo A Leotta
- IGEVET - 541455Instituto de Genética Veterinaria "Ing. Fernando N. Dulout" (UNLP-CONICET LA PLATA), Facultad de Ciencias Veterinarias UNLP, La Plata, Buenos Aires, Argentina
| | - Marcelo Signorini
- Instituto de Investigación de la Cadena Láctea (IdICaL) (CONICET - INTA), EEA Rafaela, Instituto Nacional de Tecnología Agropecuaria (INTA), Santa Fe, Argentina
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10
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Fernández M, Rodríguez A, Fulco M, Soteras T, Mozgovoj M, Cap M. Effects of lactic, malic and fumaric acids on Salmonella spp. counts and on chicken meat quality and sensory characteristics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3817-3824. [PMID: 34471305 PMCID: PMC8357907 DOI: 10.1007/s13197-020-04842-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/31/2020] [Accepted: 10/08/2020] [Indexed: 11/28/2022]
Abstract
The aim of this work was to assess the effectiveness of dipping chicken breast in lactic, malic and fumaric acid 3% solutions for 15 s on Salmonella counts, as well as on chicken meat quality and sensory characteristics. All three treatments effectively reduced Salmonella counts. The values of Salmonella log reduction were 2.22, 1.55 and 1.30 log CFU/g for fumaric, malic and lactic treatments, respectively. Although fumaric acid was the most effective for reducing Salmonella counts, chicken meat quality and sensory characteristics were significantly affected, even in cooked samples. Conversely, malic and lactic acids treatments caused minimal changes in chicken meat quality and sensory characteristics compared to control samples. This study shows effective alternatives to reduce Salmonella contamination on chicken breast fillets, although further studies should be considered to improve the effects on quality and sensory attributes.
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Affiliation(s)
- Mariano Fernández
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, Buenos Aires, Argentina
| | - Anabel Rodríguez
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, Buenos Aires, Argentina
- Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD INTA CONICET, Buenos Aires, Argentina
| | | | - Trinidad Soteras
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, Buenos Aires, Argentina
| | - Marina Mozgovoj
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, Buenos Aires, Argentina
- Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD INTA CONICET, Buenos Aires, Argentina
- Universidad de Morón, Buenos Aires, Argentina
| | - Mariana Cap
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, Buenos Aires, Argentina
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11
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Tosun ŞY. Investigating the effect of organic acids on the survival of
Listeria monocytogenes
and
Escherichia coli
O157:H7 in Atlantic salmon stored at 4 ± 1°C. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Şehnaz Yasemin Tosun
- Department of Fisheries and Seafood Processing Technology Faculty of Aquatic Sciences Istanbul University Istanbul Turkey
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12
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Citric Acid Influences the Dynamics of the Fermentation Quality, Protease Activity and Microbial Community of Mulberry Leaf Silage. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7030185] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Mulberry (Morus alba) leaves has performed well as a high-quality protein supplement for livestock and enriches the edible resources of livestock. However, the harvest of mulberry leaves is seasonal and occurs mainly during the rainy season in southeast China; therefore, humid and sultry weather causes serious losses of mulberry leaf biomass, which pose a challenge for the preservation of mulberry leaves. In this study, we used the silage fermentation method to preserve mulberry leaves and investigated the effects of citric acid on the silage quality of mulberry leaves. Mulberry leaves were ensiled with or without 1% citric acid and 2% citric acid. The chemical composition, protein fraction and microbial community of mulberry leaf silages were analyzed. The results showed that the silage treated with citric acid had a higher dry matter recovery and lactic acid content and a lower acetic acid content, non-protein nitrogen content and ammonia-N content; citric acid also inhibited the activities of carboxypeptidase and aminopeptidase. Moreover, citric acid increased Lactobacillus abundance in silages and decreased the abundance of undesired microorganisms, such as Enterobacter. In summary, the addition of citric acid improved the fermentation quality of mulberry leaf silages, with 2% citric acid being more effective than 1% citric acid.
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Fate of Salmonella Typhimurium and Listeria monocytogenes on Whole Papaya during Storage and Antimicrobial Efficiency of Aqueous Chlorine Dioxide Generated with HCl, Malic Acid or Lactic Acid on Whole Papaya. Foods 2021; 10:foods10081871. [PMID: 34441647 PMCID: PMC8394176 DOI: 10.3390/foods10081871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 08/02/2021] [Accepted: 08/06/2021] [Indexed: 11/17/2022] Open
Abstract
Papaya-associated foodborne illness outbreaks have been frequently reported worldwide. The goal of this study was to evaluate the behavior of Salmonella Typhimurium and Listeria monocytogenes on whole papaya during storage and sanitizing process. Fresh green papayas were inoculated with approximately 7 log CFU of S. Typhimurium and L. monocytogenes and stored at 21 or 7 °C for 14 days. Bacteria counts were determined on day 0, 1, 7, 10 and 14. Fresh green papayas inoculated with approximately 8 log CFU of the bacteria were treated for 5 min with 2.5, 5 and 10 ppm aqueous chlorine dioxide (ClO2). The ClO2 solutions were generated by mixing sodium chlorite with an acid, which was HCl, lactic acid or malic acid. The detection limit of the enumeration method was 2.40 log CFU per papaya. At the end of storage period, S. Typhimurium and L. monocytogenes grew by 1.88 and 1.24 log CFU on papayas at 21 °C, respectively. Both bacteria maintained their initial population at inoculation on papayas stored at 7 °C. Higher concentrations of ClO2 reduced more bacteria on papaya. 10 ppm ClO2, regardless the acid used to generate the solutions, inactivated S. Typhimurium to undetectable level on papaya. 10 ppm ClO2 generated with HCl, lactic acid and malic acid reduced L. monocytogenes by 4.40, 6.54 and 8.04 log CFU on papaya, respectively. Overall, ClO2 generated with malic acid showed significantly higher bacterial reduction than ClO2 generated with HCl or lactic acid. These results indicate there is a risk of survival and growth for S. Typhimurium and L. monocytogenes on papaya at commercial storage conditions. Aqueous ClO2 generated with malic acid shows effectiveness in inactivating the pathogenic bacteria on papaya.
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14
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Multiple hurdle technology to improve microbial safety, quality and oxidative stability of refrigerated raw beef. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110529] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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15
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Zielińska D, Łepecka A, Ołdak A, Długosz E, Kołożyn-Krajewska D. Growth and adhesion inhibition of pathogenic bacteria by live and heat-killed food-origin Lactobacillus strains or their supernatants. FEMS Microbiol Lett 2021; 368:6149457. [PMID: 33629723 DOI: 10.1093/femsle/fnab024] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Accepted: 02/23/2021] [Indexed: 12/27/2022] Open
Abstract
The study aimed to evaluate qualitatively and quantitatively the antimicrobial capacity of 10 potential probiotic Lactobacillus strains against model enteropathogens and spoilage microorganisms. The probiotic strains (live and heat-killed forms) were also assessed for their ability to inhibit adhesion of selected pathogens to Caco-2 cells. The largest inhibition zones (the diffusion method) were connected with the usage of whole bacteria cultures (WBC), also high and moderate with cell-free supernatant (CFS) and the lowest with cell-free neutralized supernatant (CNS). The highest antagonistic activity of Lactobacillus strains was observed against L. monocytogenes strains, moderate activity against Salmonella, Shigella, Escherichia coli, Pseudomonas and, the lowest against S.aureus, Bacillus and Enterococcus. The inhibition of adhesion to Caco-2 cells was very high in the case of E. coli, Salmonella and L. monocytogenes, and moderate in the case of S.aureus. On average, the inhibition effect was higher when pathogenic bacteria were treated by WBC, than heat-killed Lactobacillus. Although, in most samples, the effect was not significantly different (P> 0.05). The strains Lb. brevis O24 and Lb. rhamnosus K3 showed the biggest overall antimicrobial properties, and were most effective in adherence inhibition of investigated indicator strains. These bacteria or their metabolites can be used for the production of various foods or pharmaceutical products.
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Affiliation(s)
- Dorota Zielińska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Science - SGGW, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Anna Łepecka
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Science - SGGW, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Aleksandra Ołdak
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Science - SGGW, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Ewa Długosz
- Department of Preclinical Sciences, Institute of Veterinary Medicine, Warsaw University of Life Science - SGGW, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Danuta Kołożyn-Krajewska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Science - SGGW, Nowoursynowska 159, 02-776 Warsaw, Poland
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16
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Litt PK, Kakani R, Jadeja R, Saha J, Kountoupis T, Jaroni D. Effectiveness of Bacteriophages Against Biofilm-Forming Shiga-Toxigenic Escherichia coli on Leafy Greens and Cucumbers. PHAGE (NEW ROCHELLE, N.Y.) 2020; 1:213-222. [PMID: 36147291 PMCID: PMC9041472 DOI: 10.1089/phage.2020.0024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Background: Shiga-toxigenic Escherichia coli (STEC) have caused several produce-associated outbreaks, making it challenging to control these pathogens. Bacteriophages could serve as effective biocontrol. Materials and Methods: Spinach, lettuce, and cucumbers, inoculated with STEC (O157, O26, O45, O103, O111, O121, O145), were treated with lytic bacteriophages and stored at 4°C for 3 days. Surviving STEC were enumerated and observed under scanning electron microscope (SEM), and data analyzed using one-way analysis of variance (ANOVA) (p < 0.05). Results: Bacteriophage treatments significantly reduced STEC populations, compared with the control (p < 0.05). On spinach and romaine, STEC O26, O45, and O103 were reduced to undetectable levels and STEC O157, O111, O121, and O145 by ∼2 logs CFU/cm2. Multiserotype phage cocktail reduced STEC on leafy greens by 1.4 CFU/cm2 and on cucumbers by 1.7 logs CFU/cucumber. Clusters of STEC cells, surrounded by extracellular matrix, were observed under SEM of positive control, whereas phage-treated produce surface showed fewer cells, with cellular damage. Conclusions: Bacteriophages could be utilized as biocontrol against STEC on fresh produce.
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Affiliation(s)
- Pushpinder K. Litt
- Department of Animal and Food Sciences, Food and Agricultural Products Center, Oklahoma State University, Stillwater, Oklahoma, USA
| | - Radhika Kakani
- Department of Animal and Food Sciences, Food and Agricultural Products Center, Oklahoma State University, Stillwater, Oklahoma, USA
| | - Ravirajsinh Jadeja
- Department of Animal and Food Sciences, Food and Agricultural Products Center, Oklahoma State University, Stillwater, Oklahoma, USA
| | - Joyjit Saha
- Department of Animal and Food Sciences, Food and Agricultural Products Center, Oklahoma State University, Stillwater, Oklahoma, USA
| | - Tony Kountoupis
- Department of Animal and Food Sciences, Food and Agricultural Products Center, Oklahoma State University, Stillwater, Oklahoma, USA
| | - Divya Jaroni
- Department of Animal and Food Sciences, Food and Agricultural Products Center, Oklahoma State University, Stillwater, Oklahoma, USA
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17
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Britton BC, Geornaras I, Reagan JO, Mixon S, Woerner DR, Belk KE. Antimicrobial Efficacy of Acidified Peroxyacetic Acid Treatments Against Surrogates for Enteric Pathogens on Prerigor Beef. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.10992] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Two studies were conducted to evaluate the antimicrobial effects of pH-adjusted solutions of peroxyacetic acid (PAA) against nonpathogenic Escherichia coli surrogates for Shiga toxin–producing E. coli and Salmonella, inoculated on beef. In both studies, prerigor beef carcass surface tissue (10 × 10 cm pieces) was inoculated (6–7 log colony-forming units [CFU]/cm2) on the adipose side with a 5-strain mixture of E. coli biotype I. In the first study, samples were left untreated (control) or were immersed (10 s) in solutions of PAA (300 parts per million [ppm]) acidified with a sulfuric acid and sodium sulfate blend (SSS) (pH 1.2) or PAA (400 ppm) acidified with acetic acid (2%), citric acid (1%), lactic acid (3.5%), or SSS (pH 1.2 or pH 1.8). In the second study, samples were left untreated or were spray treated (10 s) using a spray cabinet, with water, PAA (350 ppm or 400 ppm), PAA (350 ppm or 400 ppm) acidified with SSS (pH 1.2), or PAA (400 ppm) acidified with acetic acid (2%). All immersion treatments effectively (P < 0.05) reduced inoculated E. coli populations (6.2 log CFU/cm2) by 2.3 to 2.8 log CFU/cm2. When the test solutions were applied by spraying, the water and all PAA-containing treatments lowered inoculated populations (6.4 log CFU/cm2) by 0.4 (P ≥ 0.05) and 1.7–1.9 (P < 0.05) log CFU/cm2, respectively. No (P ≥ 0.05) differences in decontamination efficacy were observed between the 5 PAA-containing spray treatments. Overall, the results showed that PAA and the pH-adjusted PAA treatments were effective in reducing levels of the surrogates for Shiga toxin–producing E. coli and Salmonella. Although no differences in antimicrobial efficacy were noted between the nonacidified and acidified PAA treatments immediately after treatment application, further studies are needed to evaluate how the acidified PAA treatments perform as part of a sequential multi-hurdle decontamination strategy to reduce pathogen contamination on beef carcasses.
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Affiliation(s)
| | | | | | | | | | - Keith E. Belk
- Colorado State University Department of Animal Sciences
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18
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Lu T, Marmion M, Ferone M, Wall P, Scannell AGM. On farm interventions to minimise Campylobacter spp. contamination in chicken. Br Poult Sci 2020; 62:53-67. [PMID: 32835499 DOI: 10.1080/00071668.2020.1813253] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
1. This review explores current and proposed on-farm interventions and assess the potential of these interventions against Campylobacter spp. 2. Interventions such as vaccination, feed/water-additives and, most importantly, consistent biosecurity, exhibit potential for the effective control of this pathogen and its dissemination within the food chain. 3. Due to the extensive diversity in the Campylobacter spp. genome and surface-expressed proteins, vaccination of poultry is not yet regarded as a completely effective strategy. 4. The acidification of drinking water through the addition of organic acids has been reported to decrease the risk of Campylobacter spp. colonisation in broiler flocks. Whilst this treatment alone will not completely protect birds, use of water acidification in combination with in-feed measures to further reduce the level of Campylobacter spp. colonisation in poultry may be an option meriting further exploration. 5. The use of varied types of feed supplements to reduce the intestinal population and shedding rate of Campylobacter spp. in poultry is an area of growing interest in the poultry industry. Such supplements include pro - and pre-biotics, organic acids, bacteriocins and bacteriophage, which may be added to feed and water. 6. From the literature, it is clear that a distinct, albeit not unexpected, difference between the performance of in-feed interventions exists when examined in vitro compared to those determined in in vivo studies. It is much more likely that pooling some of the discussed approaches in the in-feed tool kit will provide an answer. 7. Whilst on-farm biosecurity is essential to maintain a healthy flock and reduce disease transmission, even the most stringent biosecurity measures may not have sufficient, consistent and predictable effects in controlling Campylobacter spp. Furthermore, the combination of varied dietary approaches and improved biosecurity measures may synergistically improve control.
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Affiliation(s)
- T Lu
- UCD School of Public Health, Physiotherapy and Sports Science, University College Dublin, National University of Ireland , Dublin, Ireland.,UCD Centre for Food Safety, University College Dublin, National University of Ireland , Dublin, Ireland
| | - M Marmion
- UCD School of Agriculture and Food Science, Agricultural & Food Science Centre, University College Dublin, National University of Ireland , Dublin, Ireland
| | - M Ferone
- UCD School of Agriculture and Food Science, Agricultural & Food Science Centre, University College Dublin, National University of Ireland , Dublin, Ireland
| | - P Wall
- UCD School of Public Health, Physiotherapy and Sports Science, University College Dublin, National University of Ireland , Dublin, Ireland.,UCD Centre for Food Safety, University College Dublin, National University of Ireland , Dublin, Ireland.,UCD Institute of Food and Health O'Brien Science Centre South, University College Dublin, National University of Ireland , Dublin, Ireland
| | - A G M Scannell
- UCD Centre for Food Safety, University College Dublin, National University of Ireland , Dublin, Ireland.,UCD School of Agriculture and Food Science, Agricultural & Food Science Centre, University College Dublin, National University of Ireland , Dublin, Ireland.,UCD Institute of Food and Health O'Brien Science Centre South, University College Dublin, National University of Ireland , Dublin, Ireland
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19
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Gómez-Mejía E, Roriz CL, Heleno SA, Calhelha R, Dias MI, Pinela J, Rosales-Conrado N, León-González ME, Ferreira ICFR, Barros L. Valorisation of black mulberry and grape seeds: Chemical characterization and bioactive potential. Food Chem 2020; 337:127998. [PMID: 32919276 DOI: 10.1016/j.foodchem.2020.127998] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2020] [Revised: 08/25/2020] [Accepted: 08/31/2020] [Indexed: 01/19/2023]
Abstract
Grape (Vitis vinifera L. var. Albariño) and mulberry (Morus nigra L.) seeds pomace were characterized in terms of tocopherols, organic acids, phenolic compounds and bioactive properties. Higher contents of tocopherols (28 ± 1 mg/100 g fw) were obtained in mulberry, whilst grape seeds were richer in organic acids (79 ± 4 mg/100 g fw). The phenolic analysis of hydroethanolic extracts characterised grape seeds by catechin oligomers (36.0 ± 0.3 mg/g) and mulberry seeds by ellagic acid derivatives (3.14 ± 0.02 mg/g). Both exhibited high antimicrobial activity against multiresistant Staphylococcus aureus MIC = 5 mg/mL) and no cytotoxicity against carcinogenic and non-tumour primary liver (PLP) cells. Mulberry seeds revealed the strongest inhibition (p < 0.05) against thiobarbituric reactive substances (IC50 = 23 ± 2 µg/mL) and oxidative haemolysis (IC50 at 60 min = 46.0 ± 0.8 µg/mL). Both seed by-products could be exploited for the developing of antioxidant-rich ingredients with health benefits for industrial application.
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Affiliation(s)
- Esther Gómez-Mejía
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal; Departamento de Química Analítica, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, Madrid 28040, Spain
| | - Custódio Lobo Roriz
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal
| | - Sandrina A Heleno
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Ricardo Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal
| | - José Pinela
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal
| | - Noelia Rosales-Conrado
- Departamento de Química Analítica, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, Madrid 28040, Spain
| | - María Eugenia León-González
- Departamento de Química Analítica, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, Madrid 28040, Spain
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal.
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20
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Rosario DKA, Rodrigues BL, Bernardes PC, Conte-Junior CA. Principles and applications of non-thermal technologies and alternative chemical compounds in meat and fish. Crit Rev Food Sci Nutr 2020; 61:1163-1183. [PMID: 32319303 DOI: 10.1080/10408398.2020.1754755] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Conventional methods of food preservation have demonstrated several disadvantages and limitations in the efficiency of the microbial load reduction and maintain food quality. Hence, non-thermal preservation technologies (NTPT) and alternative chemical compounds (ACC) have been considered a high promissory replacer to decontamination, increasing the shelf life and promoting low levels of physicochemical, nutritional and sensorial alterations of meat and fish products. The combination of these methods can be a potential alternative to the food industry. This review deals with the most critical aspects of the mechanisms of action under microbial, physicochemical, nutritional and sensorial parameters and the efficiency of the different NTPT (ultrasound, high pressure processing, gamma irradiation and UV-C radiation) and ACC (peracetic acid, bacteriocins, nanoparticles and essential oils) applied in meat and fish products. The NTPT and ACC present a high capacity of microorganisms inactivation, ensuring low alterations level in the matrix and high reduction of environmental impact. However, the application conditions of the different methods as exposition time, energy intensity and concentration thresholds of chemical compounds need to be specifically established and continuously improved for each matrix type to reduce to the maximum the physicochemical, nutritional and sensorial changes. In addition, the combination of the methods (hurdle concept) may be an alternative to enhance the matrix decontamination. In this way, undesirable changes in meat and fish products can be further reduced without a decrease in the efficiency of the decontamination.
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Affiliation(s)
- Denes K A Rosario
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, Rio de Janeiro, RJ, Brazil
| | - Bruna L Rodrigues
- Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, Rio de Janeiro, RJ, Brazil
| | - Patricia C Bernardes
- Department of Food Engineering, Federal University of Espírito Santo, Alegre, Brazil
| | - Carlos A Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, Rio de Janeiro, RJ, Brazil.,National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, RJ, Brazil
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21
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22
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Cap M, Cingolani C, Lires C, Mozgovoj M, Soteras T, Sucari A, Gentiluomo J, Descalzo A, Grigioni G, Signorini M, Horak C, Vaudagna S, Leotta G. Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments. PLoS One 2020; 15:e0230812. [PMID: 32214399 PMCID: PMC7098641 DOI: 10.1371/journal.pone.0230812] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Accepted: 03/09/2020] [Indexed: 12/04/2022] Open
Abstract
The aim of this study was to assess the efficacy of lactic acid (LA), caprylic acid (CA), high- (HDI) and low- (LDI) dose gamma irradiation and LDI combined with LA or CA on the inactivation of a pool of Shiga toxin-producing Escherichia coli (STEC) strains inoculated on beef trimmings. The three most efficacious treatments were selected to study their effect on meat quality parameters and sensory attributes. The inoculum included five native STEC serogroups (O26, O103, O111, O145 and O157). The treatments applied were 0.5% LA, 0.04% CA, 0.5 kGy LDI, 2 kGy HDI, LDI+LA and LDI+CA. Beef trimmings were divided into two groups; one was inoculated with high (7 log CFU/g) and the other with low (1 log CFU/g) level of inoculum. Efficacy was assessed by estimating log reduction and reduction of stx- and eae-positive samples after enrichment, respectively. Results showed that treatments with organic acids alone were not effective in reducing STEC populations. For high inoculum samples, the most effective treatment was HDI followed by LDI+LA and LDI alone or combined with CA. For low inoculum samples, the most effective treatment was HDI followed by LDI alone or combined with organic acids. Concerning meat quality parameters and sensory attributes, irradiation treatments (LDI and HDI) caused minimal changes, while LDI+LA modified them significantly compared with the control. Therefore, based on our results, no benefits were observed after combining organic acids with gamma irradiation.
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Affiliation(s)
- Mariana Cap
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos; Buenos Aires, Argentina
| | - Celeste Cingolani
- Centro Atómico Ezeiza, Comisión Nacional de Energía Atómica (CNEA), Buenos Aires, Argentina
| | - Carla Lires
- Centro Atómico Ezeiza, Comisión Nacional de Energía Atómica (CNEA), Buenos Aires, Argentina
| | - Marina Mozgovoj
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos; Buenos Aires, Argentina
| | - Trinidad Soteras
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos; Buenos Aires, Argentina
| | - Adriana Sucari
- División Higiene y Seguridad Alimentaria y Ambiental, Laboratorio de Alimentos Stamboulian, Buenos Aires, Argentina
| | - Jimena Gentiluomo
- División Higiene y Seguridad Alimentaria y Ambiental, Laboratorio de Alimentos Stamboulian, Buenos Aires, Argentina
| | - Adriana Descalzo
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos; Buenos Aires, Argentina
| | - Gabriela Grigioni
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos; Buenos Aires, Argentina
| | - Marcelo Signorini
- Instituto Nacional de Tecnología Agropecuaria (INTA), Estación Experimental Agropecuaria Rafaela, Buenos Aires, Argentina
| | - Celina Horak
- Centro Atómico Ezeiza, Comisión Nacional de Energía Atómica (CNEA), Buenos Aires, Argentina
| | - Sergio Vaudagna
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos; Buenos Aires, Argentina
| | - Gerardo Leotta
- Facultad de Ciencias Veterinarias UNLP, IGEVET—Instituto de Genética Veterinaria “Ing. Fernando N. Dulout” (UNLP-CONICET LA PLATA), La Plata, Argentina
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23
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Purohit A, Mohan A. Antimicrobial effects of pyruvic and succinic acids on Salmonella survival in ground chicken. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108596] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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24
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Cap M, Vaudagna S, Mozgovoj M, Soteras T, Sucari A, Signorini M, Leotta G. Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid. Meat Sci 2019; 157:107886. [DOI: 10.1016/j.meatsci.2019.107886] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2019] [Revised: 07/05/2019] [Accepted: 07/05/2019] [Indexed: 01/08/2023]
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25
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26
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Hydrogels based on gelatin: Effect of lactic and acetic acids on microstructural modifications, water absorption mechanisms and antibacterial activity. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.040] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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27
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Stratakos AC, Grant IR. Evaluation of the efficacy of multiple physical, biological and natural antimicrobial interventions for control of pathogenic Escherichia coli on beef. Food Microbiol 2018; 76:209-218. [PMID: 30166143 DOI: 10.1016/j.fm.2018.05.011] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2018] [Revised: 05/23/2018] [Accepted: 05/25/2018] [Indexed: 12/26/2022]
Abstract
Antimicrobial effects of multiple physical, biological and natural interventions on pathogenic Escherichia coli in raw beef were assessed. A cocktail of E. coli strains was inoculated onto gamma-irradiated beef and enumerated immediately after each intervention and during storage at 4 °C for 7 days. Of the physical interventions, silver-containing antimicrobial packaging and ozone gas treatment did not show significant antimicrobial effects, however cold plasma treatment reduced E. coli levels by 0.9 and 1.82 log10 CFU/cm2 after 2 and 5 min treatments, respectively. A phage cocktail reduced E. coli counts by 0.63 and 1.16 log10 CFU/g after 24 h storage at 4 and 12 °C, respectively. Of the natural interventions, vinegar and lactic acid (5%) washes for 5 min caused reductions of ∼1 log10 CFU/g immediately after treatment, whereas lactoferrin and nisin treatments, separately or in combination, had insignificant antimicrobial effects. Nanoemulsions containing carvacrol or thyme essential oils caused immediate E. coli reductions of 1.41 and 1.36 log10 CFU/g, respectively, plus a progressive reduction in viable numbers during storage at 4 °C. Our findings suggest that cold plasma, bacteriophages, vinegar, lactic acid, or carvacrol and thyme essential oil nanoemulsions could potentially be of use to the beef industry for controlling pathogenic E. coli contamination.
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Affiliation(s)
- Alexandros Ch Stratakos
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, UK
| | - Irene R Grant
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, UK.
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Comparison of the efficacy of commercial antimicrobial interventions for reducing antibiotic resistant and susceptible beef-associated Salmonella and Escherichia coli strains. J Verbrauch Lebensm 2017. [DOI: 10.1007/s00003-017-1141-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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29
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Ultrasound improves chemical reduction of natural contaminant microbiota and Salmonella enterica subsp. enterica on strawberries. Int J Food Microbiol 2017; 241:23-29. [DOI: 10.1016/j.ijfoodmicro.2016.10.009] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2016] [Revised: 10/03/2016] [Accepted: 10/09/2016] [Indexed: 11/19/2022]
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30
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Pietrasik Z, Gaudette NJ, Klassen M. Effect of hot water treatment of beef trimmings on processing characteristics and eating quality of ground beef. Meat Sci 2015; 113:41-50. [PMID: 26610290 DOI: 10.1016/j.meatsci.2015.11.011] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2015] [Revised: 11/10/2015] [Accepted: 11/13/2015] [Indexed: 10/22/2022]
Abstract
The effect of hot water treatment of beef trimmings on the processing characteristics, shelf-life and consumer acceptability of ground beef was evaluated. Hot water treatment (85°C for 40s) substantially enhanced the microbial quality of trimmings during refrigerated storage and this was independent of the fat level of the trimmings. Treatment had no effect on the oxidative stability of trimmings stored up to 7days, ground beef displayed in a retail cabinet for up to 3days, and had minimal effect on textural properties. Instrumental results demonstrate that ground beef from hot water treated trimmings was slightly lighter and tended to have less red color compared to non-treated beef. These color differences did not impact the consumer acceptance of raw patties, and in addition, hot water treatment did not significantly affect the consumer acceptability of cooked patty attributes.
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Affiliation(s)
- Z Pietrasik
- Food Processing Development Centre, Food and Bio Processing Division, Alberta Agriculture and Rural Development, Leduc, AB T9E 7C5, Canada.
| | - N J Gaudette
- Food Processing Development Centre, Food and Bio Processing Division, Alberta Agriculture and Rural Development, Leduc, AB T9E 7C5, Canada
| | - M Klassen
- Canadian Cattlemen's Association, #180, 6815 - 8th Street NE, Calgary, AB T2E 7H7, Canada
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