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Ferreira NBM, Rodrigues MI, Cristianini M. Effect of high pressure processing and water activity on pressure resistant spoilage lactic acid bacteria (Latilactobacillus sakei) in a ready-to-eat meat emulsion model. Int J Food Microbiol 2023; 401:110293. [PMID: 37327535 DOI: 10.1016/j.ijfoodmicro.2023.110293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 06/04/2023] [Accepted: 06/09/2023] [Indexed: 06/18/2023]
Abstract
The main use of High Pressure Processing (HPP) in food processing is microorganism inactivation, and studies demonstrated that the characteristics of matrix and microorganisms can interfere on it. As the behavior of lactic acid bacteria exposed to different water activity (aw) levels in a meat product is still unclear, this study aimed to determine the effect of pressure, time, and aw to inactivate Latilactobacillus sakei, a pressure resistant lactic acid bacteria (LAB) in a meat emulsion model through a response surface methodology. The meat emulsion model was designed with adjusted aw (from 0.940 to 0.960) and was inoculated with a pressure resistant LAB and processed varying pressure (400-600 MPa) and time (180-480 s), following the Central Composite Rotational Design (CCRD). The inactivation of the microorganism ranged from 0.99 to 4.12 UFC/g depending on the applied condition. At studied conditions, according to the best fitting and most significant polynomial equation (R2 of 89.73 %), in a meat emulsion model, aw had no influenced on HPP inactivation on LAB (p > 0.05) and only pressure and holding time had significative impact on it. The results of experimental validation of the mathematical model were satisfactory, confirming the suitability of the model. The information obtained in the present study stands out the matrix, microorganism and process effects at HPP efficiency. The answers obtained support food processors in product development, process optimization and food waste reduction.
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Affiliation(s)
- Natália Brunna Moresco Ferreira
- Department of Food Technology (DTA), Faculty of Food Engineering (FEA), State University of Campinas (UNICAMP), Campinas, São Paulo, Brazil.
| | - Maria Isabel Rodrigues
- Protimiza Consulting and Training in Experimental Design and Process Optimization, Campinas, São Paulo, Brazil
| | - Marcelo Cristianini
- Department of Food Technology (DTA), Faculty of Food Engineering (FEA), State University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
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2
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Serra-Castelló C, Possas A, Jofré A, Garriga M, Bover-Cid S. High pressure processing to control Salmonella in raw pet food without compromising the freshness appearance: The impact of acidulation and frozen storage. Food Microbiol 2023; 109:104139. [DOI: 10.1016/j.fm.2022.104139] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 09/05/2022] [Accepted: 09/06/2022] [Indexed: 11/28/2022]
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3
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Lateral flow biosensor based on LAMP-CRISPR/Cas12a for sensitive and visualized detection of Salmonella spp. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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4
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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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5
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Wang L, Lin H, Zhang J, Wang J. Phage long tail fiber protein-immobilized magnetic nanoparticles for rapid and ultrasensitive detection of Salmonella. Talanta 2022; 248:123627. [PMID: 35661002 DOI: 10.1016/j.talanta.2022.123627] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 05/26/2022] [Accepted: 05/28/2022] [Indexed: 11/28/2022]
Abstract
There is an urgent need to develop fast and sensitive detection methods for foodborne pathogens. But the conventional culture method that typically requires 2-3 days is not ideal for the rapid analysis. Food samples demonstrate a great challenge for direct detection due to the complex matrix. Hence, we present a new method based on the phage long-tail-fiber proteins (LTF4-a) immobilized magnetic nanoparticles (MNPs) for specific separation and concentration of Salmonella. The LTF4-a-MNP was prepared via the coupling of recombinant LTF4-a with MNPs and used to isolate and enrich Salmonella cells from contaminated food samples. The captured material was further integrated with the direct PCR program for accurate detection of Salmonella. Our study successfully established a new method for detecting contaminated food samples of Salmonella, the overall approach took no more than 3 h, which allowed a detection limit of 7 CFU/mL, demonstrating a promising alternative to the immunomagnetic separation method by replacing antibodies or aptamers, that is compatible with downstream analysis.
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Affiliation(s)
- Luokai Wang
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province, 266003, PR China
| | - Hong Lin
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province, 266003, PR China
| | - Jing Zhang
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province, 266003, PR China
| | - Jingxue Wang
- Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province, 266003, PR China.
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6
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Akhtar J, Abrha MG. Pressurization technique: principles and impact on quality of meat and meat products. FOOD AGR IMMUNOL 2022. [DOI: 10.1080/09540105.2022.2068507] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
Affiliation(s)
- Javeed Akhtar
- Department of Chemical Engineering, College of Engineering and Technology, Adigrat University, Adigrat, Ethiopia
| | - Mebrhit Gebremariam Abrha
- Department of Chemical Engineering, College of Engineering and Technology, Adigrat University, Adigrat, Ethiopia
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7
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Koutsoumanis K, Alvarez‐Ordóñez A, Bolton D, Bover‐Cid S, Chemaly M, Davies R, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Castle L, Crotta M, Grob K, Milana MR, Petersen A, Roig Sagués AX, Vinagre Silva F, Barthélémy E, Christodoulidou A, Messens W, Allende A. The efficacy and safety of high-pressure processing of food. EFSA J 2022; 20:e07128. [PMID: 35281651 PMCID: PMC8902661 DOI: 10.2903/j.efsa.2022.7128] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
High-pressure processing (HPP) is a non-thermal treatment in which, for microbial inactivation, foods are subjected to isostatic pressures (P) of 400-600 MPa with common holding times (t) from 1.5 to 6 min. The main factors that influence the efficacy (log10 reduction of vegetative microorganisms) of HPP when applied to foodstuffs are intrinsic (e.g. water activity and pH), extrinsic (P and t) and microorganism-related (type, taxonomic unit, strain and physiological state). It was concluded that HPP of food will not present any additional microbial or chemical food safety concerns when compared to other routinely applied treatments (e.g. pasteurisation). Pathogen reductions in milk/colostrum caused by the current HPP conditions applied by the industry are lower than those achieved by the legal requirements for thermal pasteurisation. However, HPP minimum requirements (P/t combinations) could be identified to achieve specific log10 reductions of relevant hazards based on performance criteria (PC) proposed by international standard agencies (5-8 log10 reductions). The most stringent HPP conditions used industrially (600 MPa, 6 min) would achieve the above-mentioned PC, except for Staphylococcus aureus. Alkaline phosphatase (ALP), the endogenous milk enzyme that is widely used to verify adequate thermal pasteurisation of cows' milk, is relatively pressure resistant and its use would be limited to that of an overprocessing indicator. Current data are not robust enough to support the proposal of an appropriate indicator to verify the efficacy of HPP under the current HPP conditions applied by the industry. Minimum HPP requirements to reduce Listeria monocytogenes levels by specific log10 reductions could be identified when HPP is applied to ready-to-eat (RTE) cooked meat products, but not for other types of RTE foods. These identified minimum requirements would result in the inactivation of other relevant pathogens (Salmonella and Escherichia coli) in these RTE foods to a similar or higher extent.
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8
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Enhanced high hydrostatic pressure lethality in acidulated raw pet food formulations was pathogen species and strain dependent. Food Microbiol 2022; 104:104002. [DOI: 10.1016/j.fm.2022.104002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 01/30/2022] [Accepted: 02/03/2022] [Indexed: 12/12/2022]
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9
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Bakhshandeh B, Sorboni SG, Haghighi DM, Ahmadi F, Dehghani Z, Badiei A. New analytical methods using carbon-based nanomaterials for detection of Salmonella species as a major food poisoning organism in water and soil resources. CHEMOSPHERE 2022; 287:132243. [PMID: 34537453 DOI: 10.1016/j.chemosphere.2021.132243] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 08/21/2021] [Accepted: 09/11/2021] [Indexed: 06/13/2023]
Abstract
Salmonella is one of the most prevalent causing agents of food- and water-borne illnesses, posing an ongoing public health threat. These food-poisoning bacteria contaminate the resources at different stages such as production, aggregation, processing, distribution, as well as marketing. According to the high incidence of salmonellosis, effective strategies for early-stage detection are required at the highest priority. Since traditional culture-dependent methods and polymerase chain reaction are labor-intensive and time-taking, identification of early and accurate detection of Salmonella in food and water samples can prevent significant health economic burden and lessen the costs. The immense potentiality of biosensors in diagnosis, such as simplicity in operation, the ability of multiplex analysis, high sensitivity, and specificity, have driven research in the evolution of nanotechnology, innovating newer biosensors. Carbon nanomaterials enhance the detection sensitivity of biosensors while obtaining low levels of detection limits due to their possibility to immobilize huge amounts of bioreceptor units at insignificant volume. Moreover, conjugation and functionalization of carbon nanomaterials with metallic nanoparticles or organic molecules enables surface functional groups. According to these remarkable properties, carbon nanomaterials are widely exploited in the development of novel biosensors. To be specific, carbon nanomaterials such as carbon nanotubes, graphene and fullerenes function as transducers in the analyte recognition process or surface immobilizers for biomolecules. Herein the potential application of carbon nanomaterials in the development of novel Salmonella biosensors platforms is reviewed comprehensively. In addition, the current problems and critical analyses of the future perspectives of Salmonella biosensors are discussed.
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Affiliation(s)
- Behnaz Bakhshandeh
- Department of Biotechnology, College of Science, University of Tehran, Tehran, Iran; Department of Microbiology, Faculty of Biology, College of Science, University of Tehran, Tehran, Iran.
| | | | - Dorrin Mohtadi Haghighi
- Department of Pharmaceutics, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Fatemeh Ahmadi
- Department of Biotechnology, College of Science, University of Tehran, Tehran, Iran
| | - Zahra Dehghani
- Department of Cellular and Molecular Biology, School of Biology, College of Science, University of Tehran, Tehran, Iran
| | - Alireza Badiei
- School of Chemistry, College of Science, University of Tehran, Tehran, Iran
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10
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Roobab U, Afzal R, Ranjha MMAN, Zeng X, Ahmed Z, Aadil RM. High pressure‐based hurdle interventions for raw and processed meat: a clean‐label prospective. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15499] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510640 China
| | - Rehan Afzal
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | | | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510640 China
| | - Zahoor Ahmed
- School of Food and Agriculture sciences University of Management Science and Technology Lahore 54770 Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
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11
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Lopez CM, Dallolio G, Bonilauri P, Rebecchi A. Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against Salmonella spp. and Listeria innocua. Foods 2021; 10:2617. [PMID: 34828893 PMCID: PMC8617797 DOI: 10.3390/foods10112617] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/21/2021] [Accepted: 10/26/2021] [Indexed: 11/17/2022] Open
Abstract
The development of nitrite-free meat products is a current industrial concern. Many efforts have been attempted to replace the nitrite effect in cured meats colour formation and pathogens control. Our previous work evidenced that lactic acid and a cold ripening were the best hurdle technologies for nitrite-free fermented sausages from metabolomics. In the first part of this work, we investigated the effect of lactic acid compared with both two alternative additives (glucono-D-lactone and a mix of sodium di-acetate/sodium lactate) and with low-nitrite sausages, all of them following either cold or traditional ripening. For this purpose, microbiological analysis, pH, water activity (aw), and a sensory study were performed. All nitrite-free sausages (cold or traditional ripened) showed quality and safety traits similar to low-nitrite traditionally ripened ones used as control. In addition, sensory study revealed that sausages with lactic acid were the most preferred cold ripened samples, supporting that this is an optimal strategy for the production of nitrite-free sausages. We selected this product for further studies. Indeed, in the second part, we evaluated the impact of ripening, and other hurdle technologies as High Pressure Processing (HPP) and under-vacuum storage against Listeria innocua and Salmonella spp. by a challenge test. Maximal declines were obtained for ripening along with HPP (i.e., 4.74 and 3.83 log CFU/g for L. innocua and Salmonella spp., respectively), suggesting that HPP might guarantee nitrite-free sausages safety. Although the quality of raw materials remains essential, these hurdle strategies largely contributed to nitrite-free sausages safety, offering a promising tool for the meat industry.
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Affiliation(s)
- Constanza Maria Lopez
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Bissolati 72/74, 26100 Cremona, Italy; (C.M.L.); (G.D.)
| | - Giuliano Dallolio
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Bissolati 72/74, 26100 Cremona, Italy; (C.M.L.); (G.D.)
| | - Paolo Bonilauri
- Istituto Zooprofilattico Sperimentale della Lombardia ed Emilia-Romagna (IZSLER), Via Bianchi 9, 25124 Brescia, Italy;
| | - Annalisa Rebecchi
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Bissolati 72/74, 26100 Cremona, Italy; (C.M.L.); (G.D.)
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12
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Application of Floating TiO2 Photocatalyst for Methylene Blue Decomposition and Salmonella typhimurium Inactivation. Catalysts 2021. [DOI: 10.3390/catal11070794] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
Abstract
The growing level of wastewater as well as pollution of freshwater by various bacteria are essential worldwide issues which have to be solved. In this contribution, nanocrystalline anatase TiO2 films deposited by magnetron sputtering on high-density polystyrene (HDPE) beads were applied as floating photocatalysts for Salmonella typhimurium bacterial inactivation in water for the first time. Additionally, the photocatalytic degradation of methylene blue dye in the presence of HDPE beads with TiO2 film under UV-B irradiation was investigated. The suitability to adopt such floating photocatalyst structures for practical applications was tested in cycling experiments. The detailed surface morphology, crystal structure, elemental mapping, surface chemical composition and bond analysis of deposited TiO2 films were investigated by scanning electron microscope, X-ray diffractometer and X-ray photoelectron spectroscope techniques. The bacterial viability as well as MB decomposition experiments showed promising results by demonstrating that 6% of bacterial colonies were formed after the first run and only about 1% after the next four runs, which is an appropriate outcome for practical applications. NPN uptake results showed that the permeability of the outer membrane was significantly increased as well.
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13
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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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14
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Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02648-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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15
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Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages. Int J Food Microbiol 2021; 346:109160. [PMID: 33765642 DOI: 10.1016/j.ijfoodmicro.2021.109160] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 12/22/2020] [Accepted: 03/06/2021] [Indexed: 12/30/2022]
Abstract
The resistance of Salmonella to the harsh conditions occurring in shelf-stable dry fermented sausages (DFS) poses a food safety challenge for producers. The present study aimed to model the behaviour of Salmonella in acid (with starter culture) and low-acid (without starter culture) DFS as a function of aw and storage temperature in order to build a decision supporting tool supporting the design of a corrective storage strategy to enhance the safety of DFS. Salmonella spp. were inoculated in the raw meat batter at ca. 6 Log cfu/g with a cocktail of 3 strains (CTC1003, CTC1022 and CTC1754) just before mixing with the other ingredients and additives. After stuffing, sausages were fermented and ripened following industrial processing conditions. Different drying-times were applied to obtain three batches with different aw (0.88, 0.90 and 0.93). Afterwards, DFS were stored at 4, 8, 15 and 25 °C for a maximum of three months and Salmonella spp. were periodically enumerated. The Weibull model was fitted to Log counts data to estimate inactivation kinetic parameters. The impact of temperature and aw on the primary inactivation parameters was evaluated using a polynomial equation. The results of the challenge tests showed that Salmonella spp. levels decreased during storage at all the assayed conditions, from 0.8 Log (in low-acid DFS at 4 °C) up to 6.5 Log (in acid DFS at 25 °C). The effect of both aw and temperature was statistically significant. Delta (δ) parameter decreased by decreasing aw and increasing temperature, while the shape (p) parameter ranged from above 1 (concave) at 10 °C to below 1 at 25 °C (convex). A common secondary model for the p parameter was obtained for each type of DFS, acid and low-acid, indicating that acidification during the production of DFS affected the time for the first Log reduction (δ) during the subsequent storage, but not the overall shape (p parameter) of the inactivation. The developed models covered representative of real conditions, such as Salmonella contamination in the raw materials and its adaptation to the harsh processing conditions. The good predictive performance shown when applying the models to independent data (i.e. up to 80% of the predictions within the 'Acceptable Simulation Zone' for acid sausages) makes them a suitable and reliable risk management tool to support manufacturers to assess and design a lethality treatment (i.e. corrective storage) to enhance the Salmonella inactivation in the product before DFS are released to the market.
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16
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Agregán R, Munekata PE, Zhang W, Zhang J, Pérez-Santaescolástica C, Lorenzo JM. High-pressure processing in inactivation of Salmonella spp. in food products. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.025] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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17
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Shen Y, Xu L, Li Y. Biosensors for rapid detection of Salmonella in food: A review. Compr Rev Food Sci Food Saf 2020; 20:149-197. [PMID: 33443806 DOI: 10.1111/1541-4337.12662] [Citation(s) in RCA: 84] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2020] [Revised: 09/04/2020] [Accepted: 10/01/2020] [Indexed: 12/13/2022]
Abstract
Salmonella is one of the main causes of foodborne infectious diseases, posing a serious threat to public health. It can enter the food supply chain at various stages of production, processing, distribution, and marketing. High prevalence of Salmonella necessitates efficient and effective approaches for its identification, detection, and monitoring at an early stage. Because conventional methods based on plate counting and real-time polymerase chain reaction are time-consuming and laborious, novel rapid detection methods are urgently needed for in-field and on-line applications. Biosensors provide many advantages over conventional laboratory assays in terms of sensitivity, specificity, and accuracy, and show superiority in rapid response and potential portability. They are now recognized as promising alternative tools and one of the most on-site applicable and end user-accessible methods for rapid detection. In recent years, we have witnessed a flourishing of studies in the development of robust and elaborate biosensors for detection of Salmonella in food. This review aims to provide a comprehensive overview on Salmonella biosensors by highlighting different signal-transducing mechanisms (optical, electrochemical, piezoelectric, etc.) and critically analyzing its recent trends, particularly in combination with nanomaterials, microfluidics, portable instruments, and smartphones. Furthermore, current challenges are emphasized and future perspectives are discussed.
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Affiliation(s)
- Yafang Shen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.,Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas
| | - Lizhou Xu
- Department of Materials, Imperial College London, London, UK
| | - Yanbin Li
- Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas
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18
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Taddei R, Giacometti F, Bardasi L, Bonilauri P, Ramini M, Fontana MC, Bassi P, Castagnini S, Ceredi F, Pelliconi MF, Serraino A, Tomasello F, Piva S, Mondo E, Merialdi G. Effect of production process and high-pressure processing on viability of Salmonella spp. in traditional Italian dry-cured coppa. Ital J Food Saf 2020; 9:8445. [PMID: 32913722 PMCID: PMC7459750 DOI: 10.4081/ijfs.2020.8445] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Accepted: 01/08/2020] [Indexed: 11/22/2022] Open
Abstract
The aim of the study was to investigate the combined effect of the manufacturing process followed by HPP treatment on the inactivation of Salmonella spp. in artificially contaminated coppa samples, in order to verify the ability of the combined processes to achieve the objective of a 5-log reduction of Salmonella spp. needed for exportation to the U.S. Fresh anatomical cuts intended for coppa production were supplied by four different delicatessen factories located in Northern Italy. Raw meat underwent experimental contamination with Salmonella spp. using a mixture of 3 strains. Surface contamination of the fresh anatomical cuts was carried out by immersion into inoculum containing Salmonella spp. The conditions of the HPP treatment were: pressure 593 MPa, time 290 seconds, water treatment temperature 14°C. Surface and deep samples were performed post contamination (T0), end of the cold phase (T1), end of process (Tend), and after HPP treatment (postHPP) and Salmonella spp. Enumerated. The results of this study show a significant reduction of Salmonella spp. all through the production process (P<0.01) for all companies, followed by an additional reduction of bacterial counts due to HPP treatment (P<0.01), both in superficial and deep contaminations (P<0.01). The superficial overall reduction resulted of 1.58 to 5.04 log CFU/g during the production process. HPP treatment resulted in a significant (P<0.01) superficial and deep decrease in Salmonella spp. enumeration varying from 0.61 to 4.01 log and from 1.49 to 4.13 log. According to the data presented in this study, only the combined approach of coppa manufacturing process followed by HPP treatment always led to a 5-log reduction of Salmonella spp. required by USDA/FSIS guidelines.
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Affiliation(s)
- Roberta Taddei
- Istituto Zooprofilattico Sperimentale delle Lombardia e dell'Emilia Romagna, Sede Territoriale di Bologna
| | - Federica Giacometti
- Dipartimento di Scienze Mediche Veterinarie, Università di Bologna, Ozzano dell'Emilia (BO)
| | - Lia Bardasi
- Istituto Zooprofilattico Sperimentale delle Lombardia e dell'Emilia Romagna, Sede Territoriale di Bologna
| | - Paolo Bonilauri
- Istituto Zooprofilattico Sperimentale delle Lombardia e dell'Emilia Romagna, Sede Territoriale di Reggio Emilia, Reggio nell'Emilia, Italy
| | - Mattia Ramini
- Istituto Zooprofilattico Sperimentale delle Lombardia e dell'Emilia Romagna, Sede Territoriale di Bologna
| | - Maria Cristina Fontana
- Istituto Zooprofilattico Sperimentale delle Lombardia e dell'Emilia Romagna, Sede Territoriale di Bologna
| | - Patrizia Bassi
- Istituto Zooprofilattico Sperimentale delle Lombardia e dell'Emilia Romagna, Sede Territoriale di Bologna
| | - Sara Castagnini
- Istituto Zooprofilattico Sperimentale delle Lombardia e dell'Emilia Romagna, Sede Territoriale di Bologna
| | - Francesco Ceredi
- Istituto Zooprofilattico Sperimentale delle Lombardia e dell'Emilia Romagna, Sede Territoriale di Bologna
| | - Maria Francesca Pelliconi
- Istituto Zooprofilattico Sperimentale delle Lombardia e dell'Emilia Romagna, Sede Territoriale di Bologna
| | - Andrea Serraino
- Dipartimento di Scienze Mediche Veterinarie, Università di Bologna, Ozzano dell'Emilia (BO)
| | - Federico Tomasello
- Dipartimento di Scienze Mediche Veterinarie, Università di Bologna, Ozzano dell'Emilia (BO)
| | - Silvia Piva
- Dipartimento di Scienze Mediche Veterinarie, Università di Bologna, Ozzano dell'Emilia (BO)
| | - Elisabetta Mondo
- Dipartimento di Scienze Mediche Veterinarie, Università di Bologna, Ozzano dell'Emilia (BO)
| | - Giuseppe Merialdi
- Istituto Zooprofilattico Sperimentale delle Lombardia e dell'Emilia Romagna, Sede Territoriale di Bologna
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Pérez-Baltar A, Alía A, Rodríguez A, Córdoba JJ, Medina M, Montiel R. Impact of Water Activity on the Inactivation and Gene Expression of Listeria monocytogenes during Refrigerated Storage of Pressurized Dry-Cured Ham. Foods 2020; 9:E1092. [PMID: 32785197 PMCID: PMC7466251 DOI: 10.3390/foods9081092] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 08/06/2020] [Accepted: 08/07/2020] [Indexed: 12/26/2022] Open
Abstract
Listeria monocytogenes population and the expression patterns of three virulence (plcA, hly, and iap) and one stress-related (sigB) genes in dry-cured ham with different water activity (aw) values (0.92, 0.88, and 0.84) and treated with high pressure processing (HPP, 450 MPa/10 min and 600 MPa/5 min) were monitored throughout 30 days (d) at 4 °C. The antimicrobial effect of HPP at 600 MPa against L. monocytogenes S4-2 (serotype 1/2b) and S12-1 (serotype 1/2c) was greater in dry-cured ham with aw values of 0.92, with reductions of 2.5 and 2.8 log units, respectively. The efficacy of HPP treatments decreased at lower aw values. Regarding gene expression, L. monocytogenes strains responded differently to HPP. For strain S4-2, the four target genes were generally overexpressed in dry-cured ham immediately after HPP treatments at the three aw values investigated, although the extent of this induction was lower in the samples pressurized at 600 MPa and with aw values of 0.84. For strain S12-1, the expression of all target genes was repressed at the three aw values investigated. The antimicrobial efficacy of HPP against L. monocytogenes could be compromised by low aw values in food products. However, no growth of HPP-survival cells was observed during refrigerated storage in low-aw dry-cured ham, and the overexpression of virulence and stress-related genes decreased.
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Affiliation(s)
- Aida Pérez-Baltar
- Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040 Madrid, Spain; (A.P.-B.); (M.M.)
| | - Alberto Alía
- Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, Avda. de la Universidad, s/n., 10003 Cáceres, Spain; (A.A.); (A.R.); (J.J.C.)
| | - Alicia Rodríguez
- Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, Avda. de la Universidad, s/n., 10003 Cáceres, Spain; (A.A.); (A.R.); (J.J.C.)
| | - Juan José Córdoba
- Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, Avda. de la Universidad, s/n., 10003 Cáceres, Spain; (A.A.); (A.R.); (J.J.C.)
| | - Margarita Medina
- Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040 Madrid, Spain; (A.P.-B.); (M.M.)
| | - Raquel Montiel
- Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040 Madrid, Spain; (A.P.-B.); (M.M.)
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20
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Singh M, Novoa Rama E, Kataria J, Leone C, Thippareddi H. Emerging Meat Processing Technologies for Microbiological Safety of Meat and Meat Products. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.11180] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
A consumer trend toward convenient, minimally processed meat products has exerted tremendous pressure on meat processors to ensure the safety of meat and meat products without compromising product quality and the meeting of consumer demands. This has led to challenges in developing and implementing novel processing technologies as the use of newer technologies may affect consumer choices and opinions of meat and meat products. Novel technologies adopted by the meat industry for controlling foodborne pathogens of significant public health implications, gaps in the technologies, and the need for scaling up technologies that have been proven to be successful in research settings or at the pilot scale will be discussed. Novel processing technologies in the meat industry warrant microbiological validation prior to becoming commercially viable options and enacting infrastructural changes. This review presents the advantages and shortcomings of such technologies and provides an overview of technologies that can be successfully implemented and streamlined in existing processing environments.
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21
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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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22
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Trimble LM, Frank JF, Schaffner DW. Modification of a Predictive Model To Include the Influence of Fat Content on Salmonella Inactivation in Low-Water-Activity Foods. J Food Prot 2020; 83:801-815. [PMID: 32318726 DOI: 10.4315/0362-028x.jfp-18-431] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Accepted: 12/08/2019] [Indexed: 11/11/2022]
Abstract
ABSTRACT Low-water-activity (aw) foods (including those containing fat) are often implicated in outbreaks of Salmonella spp. The influence of fat content on survival in foods such as peanut butter remains unclear. Certain Salmonella serovars can survive for long periods in harsh temperatures and low moisture conditions. The objective of this study was to determine the influence of fat content on the survival of Salmonella in low-aw foods and expand an existing secondary inactivation model previously validated for lower-fat foods. Whey protein powder supplemented with peanut oil was equilibrated to five target aw values (aw < 0.60), inoculated with a dried four-strain cocktail of Salmonella, vacuum sealed, and stored at 22, 37, 50, 60, 70, and 80°C for 48 h, 28 days, or 168 days. Survival data were fitted to Weibull, Biphasic-linear, Double Weibull, and Geeraerd-tail models. The Weibull model was chosen for secondary modeling due to its ability to satisfactorily describe the data over most of the conditions under study. The influence of temperature, fat content, and aw on the Weibull model parameters was evaluated using nonlinear least squares regression, and a revised secondary model was developed based on parameter significance. Peanut butter, chia seed powder, toasted oat cereal, and animal crackers within the aw range of the model were used to validate the modified model within its temperature range. Fat content influenced survival in samples held at temperatures ≥50°C, whereas aw influenced survival at 37 and 70°C. The model predictions demonstrated improved % bias and % discrepancy compared with the previous model. Weibull model predictions were accurate and fail-safe in 38 and 58%, respectively, of the food and environmental conditions under study. Predictions were less reliable for peanut butter held at 80°C. This study provides data and a model that can aid in the development of risk mitigation strategies for low-aw foods containing fat. HIGHLIGHTS
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Affiliation(s)
- Lisa M Trimble
- Department of Food Science and Technology, The University of Georgia, Athens, Georgia 30605; and
| | - Joseph F Frank
- Department of Food Science and Technology, The University of Georgia, Athens, Georgia 30605; and
| | - Donald W Schaffner
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, USA
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23
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Reitermayer D, Kafka TA, Lenz CA, Vogel RF. Interaction of fat and aqueous phase parameters during high-hydrostatic pressure inactivation of Lactobacillus plantarum in oil-in-water emulsions. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03487-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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24
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Guillou S, Membré JM. Inactivation of Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica under High Hydrostatic Pressure: A Quantitative Analysis of Existing Literature Data. J Food Prot 2019; 82:1802-1814. [PMID: 31545104 DOI: 10.4315/0362-028x.jfp-19-132] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
High hydrostatic pressure processing (HPP) is a mild preservation technique, and its use for processing foods has been widely documented in the literature. However, very few quantitative synthesis studies have been conducted to gather and analyze bacterial inactivation data to identify the mechanisms of HPP-induced bacterial inactivation. The purpose of this study was to conduct a quantitative analysis of three-decimal reduction times (t3δ) from a large set of existing studies to determine the main influencing factors of HPP-induced inactivation of three foodborne pathogens (Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica) in various foods. Inactivation kinetics data sets from 1995 to 2017 were selected, and t3δ values were first estimated by using the nonlinear Weibull model. Bayesian inference was then used within a metaregression analysis to build and test several models and submodels. The best model (lowest error and most parsimonious) was a hierarchical mixed-effects model including pressure intensity, temperature, study, pH, species, and strain as explicative variables and significant factors. Values for t3δ and ZP associated with inactivation under HPP were estimated for each bacterial pathogen, with their associated variability. Interstudy variability explained most of the variability in t3δ values. Strain variability was also important and exceeded interstudy variability for S. aureus, which prevented the development of an overall model for this pathogen. Meta-analysis is not often used in food microbiology but was a valuable quantitative tool for modeling inactivation of L. monocytogenes and Salmonella in response to HPP treatment. Results of this study could be useful for refining quantitative assessment of the effects of HPP on vegetative foodborne pathogens or for more precisely designing costly and labor-intensive experiments with foodborne pathogens.
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Affiliation(s)
- Sandrine Guillou
- SECALIM, INRA, Oniris, Université Bretagne Loire, Nantes 44307, France (ORCID: https://orcid.org/0000-0002-0607-9229 [S.G.])
| | - Jeanne-Marie Membré
- SECALIM, INRA, Oniris, Université Bretagne Loire, Nantes 44307, France (ORCID: https://orcid.org/0000-0002-0607-9229 [S.G.])
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25
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Salazar JK, Natarajan V, Stewart D, Warren J, Gonsalves LJ, Mhetras T, Tortorello ML. Fate of Listeria monocytogenes in Ready-to-Eat Refrigerated Dips Treated with High Pressure Processing. J Food Prot 2019; 82:1320-1325. [PMID: 31310168 DOI: 10.4315/0362-028x.jfp-18-550] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Various outbreaks and recalls have been associated with Listeria monocytogenes contamination of ready-to-eat (RTE) food products, including dips. High pressure processing (HPP) is useful for reducing levels of bacteria in many RTE food products, but its efficacy for reduction of pathogens in RTE dips is not well understood. In this study, laboratory-prepared hummus, tahini, baba ghanoush, guacamole, and pesto were initially treated with HPP at 350 MPa for up to 240 s to assess L. monocytogenes inactivation and determine D-values. D350 MPa-values in hummus, guacamole, and baba ghanoush were 105.3, 71.3, and 34.0 s, respectively. No significant reduction in L. monocytogenes levels was observed in tahini or pesto at 350 MPa for 240 s or after additional treatment for up to 600 s at 600 MPa (P > 0.05). Overall, the results of this study highlight the efficacy of HPP for reducing L. monocytogenes levels in certain RTE dips and but not in others.
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Affiliation(s)
- Joelle K Salazar
- 1 U.S. Food and Drug Administration, Division of Food Processing Science, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Vidya Natarajan
- 1 U.S. Food and Drug Administration, Division of Food Processing Science, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Diana Stewart
- 1 U.S. Food and Drug Administration, Division of Food Processing Science, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Josh Warren
- 2 Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Lauren J Gonsalves
- 1 U.S. Food and Drug Administration, Division of Food Processing Science, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Tanvi Mhetras
- 2 Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Mary Lou Tortorello
- 1 U.S. Food and Drug Administration, Division of Food Processing Science, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
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26
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Mutz YDS, Rosario DKA, Paschoalin VMF, Conte-Junior CA. Salmonella enterica: A hidden risk for dry-cured meat consumption? Crit Rev Food Sci Nutr 2019; 60:976-990. [DOI: 10.1080/10408398.2018.1555132] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Yhan da Silva Mutz
- Chemistry Institute, Federal University of Rio de Janeiro, Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Department of Food Technology, Federal Fluminense University, Vital Brazil Filho, Niterói, RJ, Brazil
| | - Denes Kaic Alves Rosario
- Chemistry Institute, Federal University of Rio de Janeiro, Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Department of Food Technology, Federal Fluminense University, Vital Brazil Filho, Niterói, RJ, Brazil
| | | | - Carlos Adam Conte-Junior
- Chemistry Institute, Federal University of Rio de Janeiro, Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Department of Food Technology, Federal Fluminense University, Vital Brazil Filho, Niterói, RJ, Brazil
- National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, RJ, Brazil
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27
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Vu TTT, Alter T, Braun PG, Dittrich AJ, Huehn S. Inactivation of Vibrio sp. in pure cultures and mussel homogenates using high hydrostatic pressure. Lett Appl Microbiol 2018; 67:220-225. [PMID: 29962033 DOI: 10.1111/lam.13044] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 06/27/2018] [Accepted: 06/27/2018] [Indexed: 11/29/2022]
Abstract
The objective of this study was to determine the effect of high hydrostatic pressure (HHP) on the inactivation of Vibrio sp. in pure cultures and mussel homogenates. Four Vibrio strains including V. alginolyticus, V. cholerae, V. parahaemolyticus and V. vulnificus were used. HHP treatments were performed with both pure Vibrio sp. cultures in alkaline peptone water (2% NaCl) and artificially inoculated mussel homogenates at pressure levels of 250, 350 and 450 MPa for 1 and 3 min at 25°C. Counts of Vibrio were determined before and after treatment using drop plating method. The effect of high pressure on the reduction level significantly differed among the respective Vibrio species. Vibrio vulnificus was the most susceptible species to HHP. To achieve a >5 log reduction in mussel homogenates, pressure treatment needs to be (i) 350-450 MPa for ≥1 min at 25°C for both V. alginolyticus and V. cholerae, (ii) 250 MPa for ≥3 min or 350-450 MPa for ≥1 min for V. vulnificus and (iii) 350 MPa for ≥3 min or 450 MPa for ≥1 min for V. parahaemolyticus. SIGNIFICANCE AND IMPACT OF THE STUDY High hydrostatic pressure (HHP) has been applied to inactivate spoilage and pathogenic micro-organisms in a variety of food products, including seafood. Vibrio sp. are frequently reported as the main cause of foodborne illness associated with consumption of raw or undercooked seafood particularly shellfish worldwide. To date, data on the inactivation of Vibrio sp. via HHP are still limited and most of the trials only investigated HHP application in oysters and clams. This study demonstrates the efficacy of HHP inactivating Vibrio sp. in both pure culture and mussel homogenates.
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Affiliation(s)
- T T T Vu
- Institute of Food Safety and Food Hygiene, Freie Universitaet Berlin, Berlin, Germany
| | - T Alter
- Institute of Food Safety and Food Hygiene, Freie Universitaet Berlin, Berlin, Germany
| | - P G Braun
- Institute of Food Hygiene, Leipzig University, Leipzig, Germany
| | - A J Dittrich
- Institute of Food Hygiene, Leipzig University, Leipzig, Germany
| | - S Huehn
- Life Sciences and Technology, Beuth University of Applied Sciences, Berlin, Germany
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28
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Possas A, Pérez-Rodríguez F, Valero A, Rincón F, García-Gimeno RM. Mathematical approach for the Listeria monocytogenes inactivation during high hydrostatic pressure processing of a simulated meat medium. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.03.012] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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