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Sorapukdee S, Samritphol W, Sangsawad P, Tangwatcharin P. Application of Collagenolytic Proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for Tenderizing Goat Meat during Wet Aging. Food Sci Anim Resour 2024; 44:430-442. [PMID: 38764519 PMCID: PMC11097030 DOI: 10.5851/kosfa.2024.e79] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2023] [Revised: 11/18/2023] [Accepted: 12/01/2023] [Indexed: 05/21/2024] Open
Abstract
This research aimed to assess the effect of collagenolytic proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for tenderizing goat meat during wet aging. Collagenolytic proteases B13 and S6 were prepared at 5 U/mL of collagenolytic activity before injecting into goat meat with 10% (v/w) of initial weight. The control sample was injected with distilled water and used as a negative control. The injected meats were placed in vacuum-sealed bags and wet aged at 4°C for 0, 3, 5, 7, 14, and 21 days. Thereafter, total aerobic count and physicochemical quality were elucidated. Both enzyme-treated samples from B13 and S6 aged for 5 days showed an acceptable microbial quality with lower than 5.7 Log CFU/g. These conditions produced the tender meats by the reduction in shear force accounting for 30% for B13 and 26% for S6 as compared to the control. Moreover, the enzyme-treated samples showed lower values of hardness, gumminess, and chewiness, with higher springiness and trichloroacetic acid-soluble peptides than the control (p<0.05). The detrimental impact on cooking loss and lipid oxidation was not found. Enzyme-injected meat had a lower cooking loss than the control (p<0.05) with no significant difference in lipid oxidation (p>0.05). Notably, meats treated with B13 and S6 were lower in CIE L* value as compared to the control (p<0.05) with no significant impact on CIE a* and CIE b* (p>0.05). These results suggested that these two collagenolytic proteases could enhance the quality of goat meat in terms of tenderness and reduce the aging time for meat tenderization.
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Affiliation(s)
- Supaluk Sorapukdee
- Office of Administrative Interdisciplinary
Program on Agricultural Technology, School of Agricultural Technology, King
Mongkut’s Institute of Technology Ladkrabang, Bangkok
10520, Thailand
- Department of Animal Production Technology
and Fisheries, School of Agricultural Technology, King Mongkut’s
Institute of Technology Ladkrabang, Bangkok 10520,
Thailand
| | - Wiwat Samritphol
- Department of Animal Production Technology
and Fisheries, School of Agricultural Technology, King Mongkut’s
Institute of Technology Ladkrabang, Bangkok 10520,
Thailand
| | - Papungkorn Sangsawad
- School of Animal Technology and
Innovation, Institute of Agricultural Technology, Suranaree University of
Technology, Nakhon Ratchasima 30000, Thailand
| | - Pussadee Tangwatcharin
- Department of Animal Production Technology
and Fisheries, School of Agricultural Technology, King Mongkut’s
Institute of Technology Ladkrabang, Bangkok 10520,
Thailand
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Rodriguez-Caturla MY, Garre A, Castillo CJC, Zwietering MH, den Besten HMW, SantˈAna AS. Shelf life estimation of refrigerated vacuum packed beef accounting for uncertainty. Int J Food Microbiol 2023; 405:110345. [PMID: 37549599 DOI: 10.1016/j.ijfoodmicro.2023.110345] [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: 04/11/2022] [Revised: 07/24/2023] [Accepted: 07/27/2023] [Indexed: 08/09/2023]
Abstract
This study estimates the shelf life of vacuum packed beef meat (three muscles: striploin (longissimus thoracis et lumborum, LTL), tenderloin (psoas major, PM) and outside chuck (trapezius thoracis, TT)) at refrigeration temperatures (0 °C-10 °C) based on modelling the growth of two relevant groups of spoilage microorganisms: lactic acid bacteria (LAB) and Enterobacteriaceae. The growth models were developed combining a two-step and a one-step approach. The primary modelling was used to identify the parameters affecting the growth kinetics, guiding the definition of secondary growth models. For LAB, the secondary model included the effect of temperature and initial pH on the specific growth rate. On the other hand, the model for Enterobacteriaceae incorporated the effect of temperature on the specific growth rate and the lag phase; as well as the effect of the initial pH on the specific growth rate, the lag phase and the initial microbial count. We did not observe any significant effect of the type of muscle on the growth kinetics. Once the equations were defined, the models were fitted to the complete dataset using a one-step approach. Model validation was carried out by cross-validation, mitigating the impact of an arbitrary division between training and validation sets. The models were used to estimate the shelf life of the product, based on the maximum admissible microbial concentration (7 log CFU/g for LAB, 5 log CFU/g for Enterobacteriaceae). Although LAB was the dominant microbiota, in several cases, both LAB and Enterobacteriaceae reached the critical concentration practically at the same time. Furthermore, in some scenarios, the end of shelf life would be determined by Enterobacteriaceae, pointing at the potential importance of non-dominant microorganisms for product spoilage. These results can aid in the implementation of effective control measures in the meat processing industry.
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Affiliation(s)
- Magdevis Y Rodriguez-Caturla
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Alberto Garre
- Food Microbiology, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Carmen Josefina Contreras Castillo
- Department of Agroindustry, Food and Nutrition, Luis Queiroz College of Agriculture, University of São Paulo, Piracicaba Campus, SP, Brazil
| | - Marcel H Zwietering
- Food Microbiology, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Heidy M W den Besten
- Food Microbiology, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Anderson S SantˈAna
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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Wu S, Ji J, Carole NVD, Yang J, Yang Y, Sun J, Ye Y, Zhang Y, Sun X. Combined metabolomics and transcriptomics analysis reveals the mechanism of antibiotic resistance of Salmonella enterica serovar Typhimurium after acidic stress. Food Microbiol 2023; 115:104328. [PMID: 37567621 DOI: 10.1016/j.fm.2023.104328] [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: 09/12/2022] [Revised: 06/10/2023] [Accepted: 06/16/2023] [Indexed: 08/13/2023]
Abstract
Drug-resistant Salmonella is widely distributed in the meat production chain, endangering food safety and public health. Acidification of meat products during processing can induce acid stress, which may alter antibiotic resistance. Our study investigated the effects of acid stress on the antibiotic resistance and metabolic profile of Salmonella Typhimurium, and explored the underlying mechanisms using metabolomic and transcriptomic analysis. We found that acid-stressed 14028s was more sensitive to small molecule hydrophobic antibiotics (SMHA) while more resistant to meropenem (MERO). Metabolomic analysis revealed that enhanced sensitivity to SMHA was correlated with increased purine metabolism and tricarboxylic acid cycle. Transcriptomic analysis revealed the downregulation of chemotaxis-related genes, which are also associated with SMHA sensitivity. We also found a significant downregulation of the ompF gene, which encodes a major outer membrane protein OmpF of Salmonella. The decreased expression of OmpF porin hindered the influx of MERO, leading to enhanced resistance of the bacteria to the drug. Our findings contribute to greatly improve the understanding of the relationship between Salmonella metabolism, gene expression, and changes in drug resistance after acid stress, while providing a structural framework for exploring the relationship between bacterial stress responses and antibiotic resistance.
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Affiliation(s)
- Shang Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Jian Ji
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Nanfack V D Carole
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Jia Yang
- Yangzhou Center for Food and Drug Control, Yangzhou, 225000, China
| | - Yang Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Jiadi Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Yongli Ye
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Yinzhi Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Xiulan Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, 214122, China.
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Rodríguez-Melcón C, Esteves A, Panera-Martínez S, Capita R, Alonso-Calleja C. Quantification of Total and Viable Cells and Determination of Serogroups and Antibiotic Resistance Patterns of Listeria monocytogenes in Chicken Meat from the North-Western Iberian Peninsula. Antibiotics (Basel) 2022; 11:antibiotics11121828. [PMID: 36551484 PMCID: PMC9774191 DOI: 10.3390/antibiotics11121828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 11/19/2022] [Accepted: 11/29/2022] [Indexed: 12/23/2022] Open
Abstract
Twenty samples of minced chicken meat procured from butcher’s shops in León (Spain; 10 samples) and Vila Real (Portugal; 10 samples) were analyzed. Microbial concentrations (log10 cfu/g) of 7.53 ± 1.02 (viable aerobic microbiota), 7.13 ± 1.07 (psychrotrophic microorganisms), and 4.23 ± 0.88 (enterobacteria) were found. The detection method described in the UNE-EN ISO 11290-1 standard (based on isolation from the chromogenic medium OCLA) with confirmation by the polymerase chain reaction (PCR; lmo1030) (OCLA−PCR), revealed Listeria monocytogenes in 14 samples (70.0% of the total), nine of Spanish origin and five of Portuguese (p > 0.05). The levels of viable and inactivated L. monocytogenes in the samples were determined with a q-PCR using propidium monoazide (PMAxx) as a viability marker. Seven samples tested positive both with the OCLA−PCR and with the q-PCR, with estimated concentrations of viable cells varying between 2.15 log10 cfu/g (detection limit) and 2.94 log10 cfu/g. Three samples tested negative both with the OCLA−PCR and with the q-PCR. Seven samples were positive with the OCLA−PCR, but negative with the q-PCR, and three samples tested negative with the OCLA−PCR and positive with the q-PCR. The percentage of viable cells relative to the total ranged between 2.4% and 86.0%. Seventy isolates of L. monocytogenes (five from each positive sample) were classified in PCR serogroups with a multiplex PCR assay. L. monocytogenes isolates belonged to serogroups IIa (52 isolates; 74.3%), IIc (7; 10.0%), IVa (2; 2.9%), and IVb (9; 12.9%). The susceptibility of the 70 isolates to 15 antibiotics of clinical interest was tested. The strains presented resistance to between three and eight antibiotics. The average number of resistances was greater (p < 0.001) among strains isolated from Spanish samples (6.20 ± 1.08), than in those from Portugal (5.00 ± 1.08). In both groups of strains, a prevalence of resistance higher than 95% was observed for oxacillin, cefoxitin, cefotaxime, and cefepime. The need to handle minced chicken meat correctly, taking care to cook it sufficiently and to avoid cross-contamination, so as to reduce the danger of listeriosis, is emphasized. A combination of culture-dependent and culture-independent methods offers complementary routes for the detection in food of the cells of L. monocytogenes in various different physiological states.
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Affiliation(s)
- Cristina Rodríguez-Melcón
- Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain
- Institute of Food Science and Technology, University of León, E-24071 León, Spain
| | - Alexandra Esteves
- Department of Veterinary Sciences, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes e Alto Douro (UTAD), 5000-801 Vila Real, Portugal
- Veterinary and Animal Research Centre (CECAV), University of Trás-os-Montes e Alto Douro (UTAD), 5000-801 Vila Real, Portugal
| | - Sarah Panera-Martínez
- Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain
- Institute of Food Science and Technology, University of León, E-24071 León, Spain
| | - Rosa Capita
- Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain
- Institute of Food Science and Technology, University of León, E-24071 León, Spain
| | - Carlos Alonso-Calleja
- Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain
- Institute of Food Science and Technology, University of León, E-24071 León, Spain
- Correspondence:
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Exploring the Diversity of Biofilm Formation by the Food Spoiler Brochothrix thermosphacta. Microorganisms 2022; 10:microorganisms10122474. [PMID: 36557727 PMCID: PMC9785830 DOI: 10.3390/microorganisms10122474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 12/11/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022] Open
Abstract
Brochothrix thermosphacta is considered as a major spoiler of meat and seafood products. This study explores the biofilm formation ability and the biofilm structural diversity of 30 multi-origin B. thermosphacta strains using a set of complementary biofilm assays (biofilm ring test, crystal violet staining, and confocal laser scanning microscopy). Two major groups corresponding to low and high biofilm producers were identified. High biofilm producers presented flat architectures characterized by high surface coverage, high cell biovolume, and high surface area.
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Zhao G, Yang T, Cheng H, Wang L, Liu Y, Gao Y, Zhao J, Liu N, Huang X, Liu J, Zhang X, Xu Y, Wang J, Wang J. Establishment and Application of a Predictive Growth Kinetic Model of Salmonella with the Appearance of Two Other Dominant Background Bacteria in Fresh Pork. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227673. [PMID: 36431773 PMCID: PMC9696609 DOI: 10.3390/molecules27227673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 10/25/2022] [Accepted: 11/01/2022] [Indexed: 11/09/2022]
Abstract
To better guide microbial risk management and control, growth kinetic models of Salmonella with the coexistence of two other dominant background bacteria in pork were constructed. Sterilized pork cutlets were inoculated with a cocktail of Salmonella Derby (S. Derby), Pseudomonas aeruginosa (P. aeruginosa), and Escherichia coli (E. coli), and incubated at various temperatures (4-37 °C). The predictive growth models were developed based on the observed growth data. By comparing R2 of primary models, Baranyi models were preferred to fit the growth curves of S. Derby and P. aeruginosa, while the Huang model was preferred for E. coli (all R2 ≥ 0.997). The secondary Ratkowsky square root model can well describe the relationship between temperature and μmax (all R2 ≥ 0.97) or Lag (all R2 ≥ 0.98). Growth models were validated by the actual test values, with Bf and Af close to 1, and MSE around 0.001. The time for S. Derby to reach a pathogenic dose (105 CFU/g) at each temperature in pork was predicted accordingly and found to be earlier than the time when the pork began to be judged nearly fresh according to the sensory indicators. Therefore, the predictive microbiology model can be applied to more accurately predict the shelf life of pork to secure its quality and safety.
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Affiliation(s)
- Ge Zhao
- Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, China Animal Health and Epidemiology Center, Qingdao 266032, China
| | - Tengteng Yang
- Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, China Animal Health and Epidemiology Center, Qingdao 266032, China
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Huimin Cheng
- Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, China Animal Health and Epidemiology Center, Qingdao 266032, China
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Lin Wang
- Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, China Animal Health and Epidemiology Center, Qingdao 266032, China
| | - Yunzhe Liu
- Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, China Animal Health and Epidemiology Center, Qingdao 266032, China
| | - Yubin Gao
- Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, China Animal Health and Epidemiology Center, Qingdao 266032, China
| | - Jianmei Zhao
- Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, China Animal Health and Epidemiology Center, Qingdao 266032, China
| | - Na Liu
- Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, China Animal Health and Epidemiology Center, Qingdao 266032, China
| | - Xiumei Huang
- Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, China Animal Health and Epidemiology Center, Qingdao 266032, China
| | - Junhui Liu
- Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, China Animal Health and Epidemiology Center, Qingdao 266032, China
| | - Xiyue Zhang
- Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, China Animal Health and Epidemiology Center, Qingdao 266032, China
| | - Ying Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Jun Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Correspondence: (J.W.); (J.W.)
| | - Junwei Wang
- Laboratory of Pathogenic Microorganisms Inspection, Livestock and Poultry Products Quality & Safety Risk Assessment Laboratory (Qingdao) of MARA, China Animal Health and Epidemiology Center, Qingdao 266032, China
- Correspondence: (J.W.); (J.W.)
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7
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Rood L, Bowman JP, Ross T, Corkrey R, Pagnon J, Kaur M, Kocharunchitt C. Spoilage potential of bacterial species from chilled vacuum-packed lamb. Food Microbiol 2022; 107:104093. [DOI: 10.1016/j.fm.2022.104093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 07/02/2022] [Accepted: 07/12/2022] [Indexed: 11/27/2022]
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Wagoner MP, Reyes TM, Zorn VE, Coursen MM, Corbitt KE, Wilborn BS, Starkey CW, Brandebourg TD, Belk AD, Bonner T, Sawyer JT. Vacuum Packaging Maintains Fresh Characteristics of Previously Frozen Beef Steaks during Simulated Retail Display. Foods 2022; 11:foods11193012. [PMID: 36230088 PMCID: PMC9564092 DOI: 10.3390/foods11193012] [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: 09/07/2022] [Revised: 09/20/2022] [Accepted: 09/24/2022] [Indexed: 11/16/2022] Open
Abstract
The impact of frozen storage on beef steaks prior to the retail setting may result in changes to the quality and safety of the packaged meat. Therefore, the objective of the current study was to evaluate fresh characteristics on previously frozen steaks during a simulated retail display. Steaks were allocated to one of three packaging treatments (MB, MDF, MFS) and stored frozen (−13 °C) for 25 days in the absence of light. After thawing, steaks were stored in a lighted retail case at 3 °C and evaluated for instrumental surface color, pH, purge loss, lipid oxidation, and microbial spoilage organisms throughout the 25-day fresh display period. There was an increase (p < 0.05) for aerobic plate counts and lipid oxidation from day 20 through 25 on steaks packaged in MFS and MDF, respectively. Steaks packaged in MB were redder (p < 0.05) and more vivid (C*) as storage time increased. Whereas lipid oxidation was greater (p < 0.05) throughout the entire display for steaks packaged in MFS and MDF. It is evident that barrier properties of MB limiting oxygen exposure of the steak preserved fresh meat characteristics after frozen storage. Results from the current study suggest that vacuum packaging films can aid in retarding detrimental effects caused by frozen storage after placing the steaks in fresh retail conditions.
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Affiliation(s)
| | - Tristan M. Reyes
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA
| | - Virgina E. Zorn
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA
| | | | - Katie E. Corbitt
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA
| | - Barney S. Wilborn
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA
| | | | | | - Aeriel D. Belk
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA
| | - Tom Bonner
- Winpak Ltd., 100 Saulteaux Crescent, Winnipeg, MB R3J 3T3, Canada
| | - Jason T. Sawyer
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA
- Correspondence: ; Tel.: +1-334-844-1517
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Saini RV, Vaid P, Saini NK, Siwal SS, Gupta VK, Thakur VK, Saini AK. Recent Advancements in the Technologies Detecting Food Spoiling Agents. J Funct Biomater 2021; 12:67. [PMID: 34940546 PMCID: PMC8709279 DOI: 10.3390/jfb12040067] [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: 10/19/2021] [Revised: 11/08/2021] [Accepted: 11/22/2021] [Indexed: 12/12/2022] Open
Abstract
To match the current life-style, there is a huge demand and market for the processed food whose manufacturing requires multiple steps. The mounting demand increases the pressure on the producers and the regulatory bodies to provide sensitive, facile, and cost-effective methods to safeguard consumers' health. In the multistep process of food processing, there are several chances that the food-spoiling microbes or contaminants could enter the supply chain. In this contest, there is a dire necessity to comprehend, implement, and monitor the levels of contaminants by utilizing various available methods, such as single-cell droplet microfluidic system, DNA biosensor, nanobiosensor, smartphone-based biosensor, aptasensor, and DNA microarray-based methods. The current review focuses on the advancements in these methods for the detection of food-borne contaminants and pathogens.
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Affiliation(s)
- Reena V. Saini
- Department of Biotechnology, MMEC, Maharishi Markandeshwar (Deemed to be University), Mullana, Ambala 133207, India;
| | - Prachi Vaid
- Department of Biotechnology, School of Sciences, AP Goyal Shimla University, Shimla 171009, India;
| | - Neeraj K. Saini
- School of Biotechnology, Jawaharlal Nehru University, New Delhi 110067, India;
| | - Samarjeet Singh Siwal
- Department of Chemistry, MMEC, Maharishi Markandeshwar (Deemed to be University), Mullana, Ambala 133207, India;
| | - Vijai Kumar Gupta
- Biorefining and Advanced Materials Research Center, Scotland’s Rural College (SRUC), Kings Buildings, Edinburgh EH9 3JG, UK;
| | - Vijay Kumar Thakur
- Biorefining and Advanced Materials Research Center, Scotland’s Rural College (SRUC), Kings Buildings, Edinburgh EH9 3JG, UK;
- School of Engineering, University of Petroleum & Energy Studies (UPES), Dehradun 248007, India
| | - Adesh K. Saini
- Department of Biotechnology, School of Sciences, AP Goyal Shimla University, Shimla 171009, India;
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Identification of Microbial Flora in Dry Aged Beef to Evaluate the Rancidity during Dry Aging. Processes (Basel) 2021. [DOI: 10.3390/pr9112049] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Dry aging creates a unique taste and flavor in beef; however, the process also causes rancidity, which is harmful to humans. During dry aging, the microbial flora in beef changes continuously; thus, this change can be used as an indicator of rancidity. The objective of this study was to analyze the correlation between microbial flora in beef and rancidity during dry aging. The round of beef (2.5–3 kg) was dry aged under 1.5 ± 1 °C and 82 ± 5% moisture for 17 weeks. The microflora in the dry aged beef was analyzed by pyrosequencing. The volatile basic nitrogen (VBN) and thiobarbituric acid reactive substance (TBARS) values were also measured. Primers were designed to detect and quantify bacteria using real-time polymerase chain reaction (RT-PCR). The VBN and TBARS values in the dry aged beef depreciated from week 11 of aging. The levels of Streptococcus spp., Pantoea spp., and Pseudomonas spp. significantly changed at around week 11. Quantitative RT-PCR showed that the levels of Pantoea spp. and Streptococcus spp. could be used to identify rancidity during dry aging. Thus, among the microbial flora in dry aged beef, Pantoea spp. and Streptococcus spp. can be used to determine the rancidity of dry aged beef.
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11
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A Multi-Model Approach to Implement a Dynamic Shelf Life Criterion in Meat Supply Chains. Foods 2021; 10:foods10112740. [PMID: 34829020 PMCID: PMC8621546 DOI: 10.3390/foods10112740] [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: 09/30/2021] [Revised: 10/29/2021] [Accepted: 11/03/2021] [Indexed: 11/27/2022] Open
Abstract
The high perishability of fresh meat results in short sales and consumption periods, which can lead to high amounts of food waste, especially when a fixed best-before date is stated. Thus, the aim of this study was the development of a real-time dynamic shelf-life criterion (DSLC) for fresh pork filets based on a multi-model approach combining predictive microbiology and sensory modeling. Therefore, 647 samples of ma-packed pork loin were investigated in isothermal and non-isothermal storage trials. For the identification of the most suitable spoilage predictors, typical meat quality parameters (pH-value, color, texture, and sensory characteristics) as well as microbial contamination (total viable count, Pseudomonas spp., lactic acid bacteria, Brochothrix thermosphacta, Enterobacteriaceae) were analyzed at specific investigation points. Dynamic modeling was conducted using a combination of the modified Gompertz model (microbial data) or a linear approach (sensory data) and the Arrhenius model. Based on these models, a four-point scale grading system for the DSLC was developed to predict the product status and shelf-life as a function of temperature data in the supply chain. The applicability of the DSLC was validated in a pilot study under real chain conditions and showed an accurate real-time prediction of the product status.
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Bouju-Albert A, Saltaji S, Dousset X, Prévost H, Jaffrès E. Quantification of Viable Brochothrix thermosphacta in Cold-Smoked Salmon Using PMA/PMAxx-qPCR. Front Microbiol 2021; 12:654178. [PMID: 34335490 PMCID: PMC8316974 DOI: 10.3389/fmicb.2021.654178] [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: 01/15/2021] [Accepted: 06/17/2021] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to develop a rapid and accurate PMA-qPCR method to quantify viable Brochothrix thermosphacta in cold-smoked salmon. B. thermosphacta is one of the main food spoilage bacteria. Among seafood products, cold-smoked salmon is particularly impacted by B. thermosphacta spoilage. Specific and sensitive tools that detect and quantify this bacterium in food products are very useful. The culture method commonly used to quantify B. thermosphacta is time-consuming and can underestimate cells in a viable but not immediately culturable state. We designed a new PCR primer set from the single-copy rpoC gene. QPCR efficiency and specificity were compared with two other published primer sets targeting the rpoC and rpoB genes. The viability dyes PMA or PMAxx were combined with qPCR and compared with these primer sets on viable and dead B. thermosphacta cells in BHI broth and smoked salmon tissue homogenate (SSTH). The three primer sets displayed similar specificity and efficiency. The efficiency of new designed rpoC qPCR on viable B. thermosphacta cells in SSTH was 103.50%, with a linear determination coefficient (r2) of 0.998 and a limit of detection of 4.04 log CFU/g. Using the three primer sets on viable cells, no significant difference was observed between cells treated or untreated with PMA or PMAxx. When dead cells were used, both viability dyes suppressed DNA amplification. Nevertheless, our results did not highlight any difference between PMAxx and PMA in their efficiency to discriminate viable from unviable B. thermosphacta cells in cold-smoked salmon. Thus, this study presents a rapid, specific and efficient rpoC-PMA-qPCR method validated in cold-smoked salmon to quantify viable B. thermosphacta in foods.
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Wu S, Yang Y, Wang T, Sun J, Zhang Y, Ji J, Sun X. Effects of acid, alkaline, cold, and heat environmental stresses on the antibiotic resistance of the Salmonella enterica serovar Typhimurium. Food Res Int 2021; 144:110359. [PMID: 34053552 DOI: 10.1016/j.foodres.2021.110359] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 03/21/2021] [Accepted: 03/23/2021] [Indexed: 10/21/2022]
Abstract
Antibiotic resistance in Salmonella enterica serovar Typhimurium (S. ser. Typhimurium) has become a critical safety hazard in food. Sublethal environmental stresses can influence resistance in Salmonella during food processing. This study simulated environmental stresses in food processing. The antibiotic resistance of three strains of S. ser. Typhimurium (the ATCC 14028 strain and two wild-type isolates from chicken and pork product processing) was evaluated under different pH levels (5.0, 5.5, 6.0, 8.0, and 9.0). Also, dynamic changes in resistance with treatment duration under cold (4 °C, -20 °C) and heat (55 °C) treatment were studied. The results showed that acid and alkaline stresses reduced the resistance of S. ser. Typhimurium to eight antibiotics; meanwhile, the resistance of meropenem (MERO) increased. The minimal inhibitory concentration (MIC) of MERO was increased 16- to 64-fold. With acid or alkaline stress, the extracellular ATP content increased, and the scanning electron microscopy (SEM) result clearly revealed the appearance of wrinkles and holes on the outer membrane of Salmonella. These observations imply changes in membrane permeability, which may decrease the antibiotic resistance of Salmonella. Cold or heat stress increased the resistance of S. ser. Typhimurium to tetracycline, cefotaxime, ceftazidime, nalidixic acid, azithromycin, and ampicillin; the MIC increased 2- to 4-fold. The antibiotic resistance only changed when cold and heat stresses occurred over a certain period of time and remained unchanged when the stress persisted. This study reports on the ability of S. ser. Typhimurium to develop antibiotic resistance after environmental stresses. It can provide valuable information for meat processing to improve interventions and risk management.
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Affiliation(s)
- Shang Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Yang Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Tingwei Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Jiadi Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Yinzhi Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Jian Ji
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Xiulan Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
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Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage. Foods 2021; 10:foods10051003. [PMID: 34064386 PMCID: PMC8147807 DOI: 10.3390/foods10051003] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 04/28/2021] [Accepted: 05/01/2021] [Indexed: 01/22/2023] Open
Abstract
The effects of combining a polyamide-alginate casing incorporated with nisin (100 ppm and 200 ppm) and ε-polylysine (500 ppm and 1000 ppm) nanoparticles and a mixed plant extract as ingredient in sausage formulation (500 ppm; composed of olive leaves (OLE), green tea (GTE) and stinging nettle extracts (SNE) in equal rates) were studied to improve the shelf life and safety of frankfurter-type sausage. The film characteristics and microbiological properties of sausage samples were evaluated. Sausage samples were packaged in polyethylene bags (vacuum condition) and analysed during 45 days of storage at 4 °C. Control sausages were also treated with 120 ppm sodium nitrite. Polyamide-alginate films containing 100 ppm nisin and 500 ε-PL nanoparticles had the highest ultimate tensile strength compared to other films. However, 100 ppm nisin and 500 ε-PL nanoparticles decreased water vapour permeability of films. The results also revealed that nisin nanoparticles had significantly (p < 0.05) low inhibitory effects against Escherichia coli, Staphylococcus aureus, molds and yeasts and total viable counts compared to control and ε-PL nanoparticles. Furthermore, 1000 ppm ε-PL nanoparticles displayed the highest antimicrobial activity. Based on the obtained results, the films containing ε-PL nanoparticle could be considered as a promising packaging for frankfurter-type sausages.
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15
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Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet. Foods 2021; 10:foods10050985. [PMID: 33946329 PMCID: PMC8144970 DOI: 10.3390/foods10050985] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 04/24/2021] [Accepted: 04/27/2021] [Indexed: 11/17/2022] Open
Abstract
The objective of the study was to evaluate the inclusion of a novel form of oleic acid and an organic-acid mix in the diet of Iberian pigs, and their effect on the quality and shelf-life of the pig meat. 200 castrated male Iberian pigs were randomly assigned to four groups. Diets included different fat sources: pig fat (G1), solid oleic acid (G2), oleic-high sunflower oil with solid oleic (G3); a diet of G3 supplemented with organic-acid mix (G4). Pigs were slaughtered at 182 days. Back fat and the longissimus thoracis et lumborum muscles were removed, and nutritive and sensory quality were analyzed. The shelf-life of meat packaged (70%O2/30CO2) during retail storage up to 21 days were studied. A higher percentage of oleic acid and MUFA, and lower SFA were observed in subcutaneous fat on a G2 diet. G2 resulted in the highest muscle fat content, and G4, the highest cooking losses. In sensory analysis, marbling, tenderness and chewiness were higher in the G2 samples. No differences were found in the bacterial count and sensorial analysis depending on storage time at the end of the experiment, but a lower total viable count was showed at the start of the study in the G4 samples. These results suggest a better assimilation of solid oleic acid. However, the organic-acid mix requires further studies.
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16
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Luong NDM, Membré JM, Coroller L, Zagorec M, Poirier S, Chaillou S, Desmonts MH, Werner D, Cariou V, Guillou S. Application of a path-modelling approach for deciphering causality relationships between microbiota, volatile organic compounds and off-odour profiles during meat spoilage. Int J Food Microbiol 2021; 348:109208. [PMID: 33940536 DOI: 10.1016/j.ijfoodmicro.2021.109208] [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: 12/18/2020] [Revised: 03/26/2021] [Accepted: 04/18/2021] [Indexed: 12/01/2022]
Abstract
Microbiological spoilage of meat is considered as a process which involves mainly bacterial metabolism leading to degradation of meat sensory qualities. Studying spoilage requires the collection of different types of experimental data encompassing microbiological, physicochemical and sensorial measurements. Within this framework, the objective herein was to carry out a multiblock path modelling workflow to decipher causality relationships between different types of spoilage-related responses: composition of microbiota, volatilome and off-odour profiles. Analyses were performed with the Path-ComDim approach on a large-scale dataset collected on fresh turkey sausages. This approach enabled to quantify the importance of causality relationships determined a priori between each type of responses as well as to identify important responses involved in spoilage, then to validate causality assumptions. Results were very promising: the data integration confirmed and quantified the causality between data blocks, exhibiting the dynamical nature of spoilage, mainly characterized by the evolution of off-odour profiles caused by the production of volatile organic compounds such as ethanol or ethyl acetate. This production was possibly associated with several bacterial species like Lactococcus piscium, Leuconostoc gelidum, Psychrobacter sp. or Latilactobacillus fuchuensis. Likewise, the production of acetoin and diacetyl in meat spoilage was highlighted. The Path-ComDim approach illustrated here with meat spoilage can be applied to other large-scale and heterogeneous datasets associated with pathway scenarios and represents a promising key tool for deciphering causality in complex biological phenomena.
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Affiliation(s)
| | | | - Louis Coroller
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM), UMT Alter'ix, Quimper, France.
| | | | - Simon Poirier
- Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, F78352 Jouy-en-Josas, France.
| | - Stéphane Chaillou
- Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, F78352 Jouy-en-Josas, France.
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17
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Assessment of the spoilage microbiota in minced free-range chicken meat during storage at 4 C in retail modified atmosphere packages. Food Microbiol 2021; 99:103822. [PMID: 34119107 DOI: 10.1016/j.fm.2021.103822] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 03/18/2021] [Accepted: 04/23/2021] [Indexed: 11/21/2022]
Abstract
This study assessed the evolution of spoilage microbiota in association with the changes in pH and concentrations of lactic and acetic acids in retail oxygen-free modified atmosphere (30:70 CO2/N2) packages (MAP) of minced free-range chicken meat during storage at 4 °C for 10 days. MAP retarded growth of spoilage lactic acid bacteria (LAB) below 6.5 log cfu/g and fully suppressed growth of pseudomonads, enterobacteria, enterococci, staphylococci and yeasts. Two distinct Latilactobacillus sakei strain biotypes were predominant and Leuconostoc carnosum, Carnobacterium divergens, Latilactobacillus fuchuensis and Weissella koreensis were subdominant at spoilage. The chicken meat pH ranged from 5.8 to 6.1. l-lactate (832 mg/100 g on day-0) decreased slightly on day-7. d-lactate remained constantly below 20 mg/100 g, whereas acetate (0-59 mg/100 g) increased 5-fold on day-7. All MAP samples developed off-odors on day-7 and a strong 'blown-pack' sulfur-type of spoilage on day-10. However, neither the predominant Lb. sakei nor other LAB or gram-negative isolates formed H2S in vitro, except for C. divergens.
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18
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Kolbeck S, Hilgarth M, Vogel RF. Proof of concept: predicting the onset of meat spoilage by an integrated oxygen sensor spot in MAP packages. Lett Appl Microbiol 2021; 73:39-45. [PMID: 33742725 DOI: 10.1111/lam.13473] [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: 02/10/2021] [Revised: 03/15/2021] [Accepted: 03/15/2021] [Indexed: 11/28/2022]
Abstract
During storage of modified atmosphere packaged (MAP) meat, the initial microbiota grows to high cell numbers, resulting in perceptible spoilage after exceeding a specific threshold level. This study analyses, whether elevated oxygen consumption in the headspace of MA-packages would enable a prediction method for meat spoilage. We monitored the growth of single spoiling species inoculated on high-oxygen MAP beef and poultry, performed sensorial analysis and determined oxygen concentrations of the headspace via a non-invasive sensor spot technology. We detected microbial headspace oxygen consumption occurring prior to perceptible meat spoilage for certain species inoculated on beef steaks. However, headspace oxygen consumption and cell counts at the onset of spoilage were highly species-dependent, which resulted in a strong (Brochothrix thermosphacta) and moderate (Leuconostoc gelidum subspecies) decrease of the headspace oxygen content. No linear decrease of the headspace oxygen could be observed for Carnobacterium divergens and Carnobacterium maltaromaticum inoculated on poultry meat. We demonstrate the applicability of an incorporated oxygen sensor spot technology in MAP meat packages for detection of spoilage in individual packages prior to its perceptible onset. This enables individual package evaluation and sorting within retail, and consequently reduces meat disposal as waste.
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Affiliation(s)
- S Kolbeck
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany
| | - M Hilgarth
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany
| | - R F Vogel
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany
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19
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Valenzuela C, Garcia‐Galicia IA, Paniwnyk L, Alarcon‐Rojo AD. Physicochemical characteristics and shelf life of beef treated with high‐intensity ultrasound. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15350] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Cristina Valenzuela
- Faculty of Animal Science and Ecology Autonomous University of Chihuahua Chihuahua Mexico
| | | | - Larysa Paniwnyk
- Faculty of Health and Life Sciences Alison Gingell Building, Coventry University Coventry UK
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20
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Belk AD, Duarte T, Quinn C, Coil DA, Belk KE, Eisen JA, Quinn JC, Martin JN, Yang X, Metcalf JL. Air versus Water Chilling of Chicken: a Pilot Study of Quality, Shelf-Life, Microbial Ecology, and Economics. mSystems 2021; 6:e00912-20. [PMID: 33653941 PMCID: PMC8546986 DOI: 10.1128/msystems.00912-20] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Accepted: 01/29/2021] [Indexed: 01/04/2023] Open
Abstract
The United States' large-scale poultry meat industry is energy and water intensive, and opportunities may exist to improve sustainability during the broiler chilling process. By USDA regulation, after harvest the internal temperature of the chicken must be reduced to 40°F or less within 16 h to inhibit bacterial growth that would otherwise compromise the safety of the product. This step is accomplished most commonly by water immersion chilling in the United States, while air chilling methods dominate other global markets. A comprehensive understanding of the differences between these chilling methods is lacking. Therefore, we assessed the meat quality, shelf-life, microbial ecology, and techno-economic impacts of chilling methods on chicken broilers in a university meat laboratory setting. We discovered that air chilling methods resulted in superior chicken odor and shelf-life, especially prior to 14 days of dark storage. Moreover, we demonstrated that air chilling resulted in a more diverse microbiome that we hypothesize may delay the dominance of the spoilage organism Pseudomonas Finally, a techno-economic analysis highlighted potential economic advantages to air chilling compared to water chilling in facility locations where water costs are a more significant factor than energy costs.IMPORTANCE As the poultry industry works to become more sustainable and to reduce the volume of food waste, it is critical to consider points in the processing system that can be altered to make the process more efficient. In this study, we demonstrate that the method used during chilling (air versus water chilling) influences the final product microbial community, quality, and physiochemistry. Notably, the use of air chilling appears to delay the bloom of Pseudomonas spp. that are the primary spoilers in packaged meat products. By using air chilling to reduce carcass temperatures instead of water chilling, producers may extend the time until spoilage of the products and, depending on the cost of water in the area, may have economic and sustainability advantages. As a next step, a similar experiment should be done in an industrial setting to confirm these results generated in a small-scale university lab facility.
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Affiliation(s)
- Aeriel D Belk
- Department of Animal Sciences, Colorado State University, Fort Collins, Colorado, USA
| | - Toni Duarte
- Department of Animal Science, University of California, Davis, California, USA
| | - Casey Quinn
- Department of Mechanical Engineering, Colorado State University, Fort Collins, Colorado, USA
| | - David A Coil
- Genome Center, University of California, Davis, California, USA
| | - Keith E Belk
- Department of Animal Sciences, Colorado State University, Fort Collins, Colorado, USA
| | - Jonathan A Eisen
- Genome Center, University of California, Davis, California, USA
- Department of Evolution and Ecology, University of California, Davis, California, USA
- Department of Medical Microbiology and Immunology, University of California, Davis, Davis, California, USA
| | - Jason C Quinn
- Department of Mechanical Engineering, Colorado State University, Fort Collins, Colorado, USA
| | - Jennifer N Martin
- Department of Animal Sciences, Colorado State University, Fort Collins, Colorado, USA
| | - Xiang Yang
- Department of Animal Science, University of California, Davis, California, USA
| | - Jessica L Metcalf
- Department of Animal Sciences, Colorado State University, Fort Collins, Colorado, USA
- CIFAR Azrieli Global Scholars program, CIFAR, Toronto, Canada
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21
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Soares VM, Sampaio ANDCE, Dos Santos EAR, Tadielo LE, Pereira JG. Presence of Listeria monocytogenes and Salmonella spp. in lamb meat commercialized in Uruguaiana, Rio Grande do Sul, Brazil. BRAZILIAN JOURNAL OF VETERINARY MEDICINE 2021; 43:e114420. [PMID: 35749107 PMCID: PMC9179196 DOI: 10.29374/2527-2179.bjvm114420] [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: 07/28/2020] [Accepted: 09/30/2020] [Indexed: 11/06/2022] Open
Abstract
The aim of this study was to evaluate the hygienic-sanitary quality of lamb meat sold in the city of Uruguaiana, Rio Grande do Sul (RS) by counting the indicator microorganisms and detecting pathogens such as Salmonella spp. and Listeria monocytogenes. Thirty-nine lamb meat samples were collected from 10 commercial establishments in Uruguaiana. The samples were subjected to counts of aerobic mesophilic microorganisms and enterobacteria, and to the detection of Salmonella spp. and L. monocytogenes, all following standard methods. The average counts of mesophilic microorganisms and enterobacteria were 6.08 log CFU/g (minimum 4.07 and max 6.87) and 4.73 log CFU/g (minimum 0 and max 5.88), respectively. For pathogens, L. monocytogenes was isolated from five samples (12.82%), with three samples in the same location. Only two samples (5.13%) were positive for Salmonella spp. The results demonstrated unsatisfactory hygienic-sanitary conditions because high counts of pathogens such as Salmonella spp. and L. monocytogenes. The counts of enterobacteria showed poor hygiene conditions during the various stages of production. The results also indicated fecal contamination, as Salmonella spp. and L. monocytogenes are present in the intestinal tract of both humans and animals. The high count of mesophilic microorganisms obtained could be owing to contaminated raw material or unsatisfactory processing, including unsanitary conditions and the inappropriate use of binomial time/temperature during storage.
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Affiliation(s)
- Vanessa Mendonça Soares
- Veterinarian, DSc. Programa de Pós-Graduação em Ciência Animal. Universidade Federal do Pampa (UNIPAMPA). Campus Uruguaiana, RS. Brasil
| | - Aryele Nunes da Cruz Encide Sampaio
- Veterinarian, Programa de Pós-Graduação em Medicina Veterinária (PPGMV), Departamento de Produção Animal e Medicina Veterinária Preventiva (DPAMVP), Faculdade de Medicina Veterinária e Zootecnia (FMVZ), Universidade Estadual Paulista "Júlio de Mesquita Filho", (UNESP). Campus Botucatu, SP. Brasil
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22
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Castaño-Arriba A, González-Machado C, Igrejas G, Poeta P, Alonso-Calleja C, Capita R. Antibiotic Resistance and Biofilm-Forming Ability in Enterococcal Isolates from Red Meat and Poultry Preparations. Pathogens 2020; 9:pathogens9121021. [PMID: 33287445 PMCID: PMC7761845 DOI: 10.3390/pathogens9121021] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 11/11/2020] [Accepted: 11/13/2020] [Indexed: 11/23/2022] Open
Abstract
This study investigated the resistance to antibiotics and the capacity to form a biofilm of 200 isolates of enterococci isolated from raw preparations of beef (51 strains), pork (47), chicken (50), and turkey (52) acquired in north-western Spain. Fifteen antimicrobials of clinical importance were tested by the disc diffusion method. The average number of resistances per strain was 4.48 ± 1.59. If resistant strains were taken together with those showing reduced susceptibility, the total number of resistances per strain was 6.97 ± 2.02. Two isolates (1.0% of strains) were resistant to a single antibiotic, twenty-two isolates (11.0%) presented resistance to two, one strain (0.5%) was resistant to three, and 175 isolates (87.5%) showed a multiple drug-resistant phenotype (MDR; defined as no susceptibility to at least one agent from each of three or more antimicrobial categories). The prevalence of resistance varied between 0.5% (gentamicin) and 100% (kanamycin). All strains produced biofilm on polystyrene microwell plates, determined using crystal violet assay. Isolates were classified as having a weak (51 strains; average optical density at 580 nanometers -OD580- = 0.206 ± 0.033), moderate (78 strains; average OD580 = 0.374 ± 0.068), or strong (71 strains; average OD580 = 1.167 ± 0.621) ability to produce biofilm (p < 0.05). Isolates from beef preparations produced the most substantial (p < 0.05) biofilms. The results of this study indicate that meat and poultry preparations are major reservoirs of antibiotic-resistant enterococcal strains capable of forming a biofilm. In order for food-borne infections to be prevented, the importance of careful handling of these foodstuffs during preparation, avoiding cross-contamination, and ensuring thorough cooking, is stressed.
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Affiliation(s)
- Ana Castaño-Arriba
- Institute of Food Science and Technology, University of León, E-24071 León, Spain; (A.C.-A.); (C.G.-M.); (C.A.-C.)
| | - Camino González-Machado
- Institute of Food Science and Technology, University of León, E-24071 León, Spain; (A.C.-A.); (C.G.-M.); (C.A.-C.)
- Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain
| | - Gilberto Igrejas
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-911 Vila Real, Portugal;
- Functional Genomics and Proteomics Unit, University of Trás-os-Montes and Alto Douro (UTAD), 5000-811 Vila Real, Portugal
- Associated Laboratory for Green Chemistry (LAQV-REQUIMTE), University NOVA of Lisboa, 1099-085 Lisboa, Portugal;
| | - Patrícia Poeta
- Associated Laboratory for Green Chemistry (LAQV-REQUIMTE), University NOVA of Lisboa, 1099-085 Lisboa, Portugal;
- Microbiology and Antibiotic Resistance Team (MicroART), Department of Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5000-911 Vila Real, Portugal
| | - Carlos Alonso-Calleja
- Institute of Food Science and Technology, University of León, E-24071 León, Spain; (A.C.-A.); (C.G.-M.); (C.A.-C.)
- Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain
| | - Rosa Capita
- Institute of Food Science and Technology, University of León, E-24071 León, Spain; (A.C.-A.); (C.G.-M.); (C.A.-C.)
- Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain
- Correspondence: ; Tel.: +34-9-8729-1000 (ext. 5633); Fax: +34-9-8729-3073
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23
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Gómez I, García-Varona C, Curiel-Fernández M, Ortega-Heras M. Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties. Foods 2020; 9:E1728. [PMID: 33255479 PMCID: PMC7760492 DOI: 10.3390/foods9121728] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 11/18/2020] [Accepted: 11/19/2020] [Indexed: 12/11/2022] Open
Abstract
The aim of this work was to evaluate the effect of an olive extract (OE) on the physicochemical and microbiological characteristics, lipid oxidation and volatile compounds of beef patties stored both aerobically and under modified atmosphere packaging for 15 days at 4 °C. The antioxidant and antimicrobial effects of the OE were compared to those of sulfite. Four formulations were elaborated according to the antioxidant and dose used: without antioxidant, C; 300 mg potassium metabisulfite/kg product, S; 150 mg OE/kg product, OE1; and 250 mg of OE/kg product, OE2. The parameters analyzed were pH, water activity, color, lipid oxidation (TBARS and volatile organic compounds: hexanal, 2-pentyl-furan, 1-pentanol, 2,3-octanedione and nonanal, 1-octen-2-ol) and total viable counts. The OE delayed the loss of the bright red color of the patties and reduced the lipid oxidation in both types of packaging compared to the control patty. Sulfite was the most effective antioxidant for inhibition of the total viable counts. An OE could be used as a natural antioxidant to delay the lipid oxidation of meat without negatively affecting its physicochemical properties.
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Affiliation(s)
| | | | | | - Miriam Ortega-Heras
- Food Science and Technology Department, Faculty of Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain; (I.G.); (C.G.-V.); (M.C.-F.)
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24
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Luong NDM, Coroller L, Zagorec M, Membré JM, Guillou S. Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data. Microorganisms 2020; 8:E1198. [PMID: 32781668 PMCID: PMC7465036 DOI: 10.3390/microorganisms8081198] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Accepted: 08/03/2020] [Indexed: 01/21/2023] Open
Abstract
A literature search was performed on spoilage of fresh meat products by combining keyword query, text mining and expert elicitation. From the 258 collected studies, a quantitative analysis was first performed to identify the methods which are the most used to evaluate spoilage beside the preservation strategies suggested. In a second step focusing on a subset of 24 publications providing quantitative data on spoilage occurrence time, associations between spoilage occurrence time of meat products and specific spoilage indicators were investigated. The analysis especially focused on factors well represented in the 24 publications, i.e., gas packaging (O2 and CO2) and storage temperature. Relationships between spoilage occurrence and several microbiological indicators were also sought. The results point out possible advantages of removing dioxygen in packaging to delay spoilage occurrence, whereas, in the presence of dioxygen, the carbon dioxide proportion in the gas mixtures was shown to influence spoilage occurrence. The collected data clearly reveal a potentially protective role of lactic acid bacteria. Besides, while a spoilage role could be attributed to Pseudomonas spp., the growth of mesophilic aerobic microbes, Brochothrix spp. and Enterobacteriaceae seemed independent of spoilage occurrence time.
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Affiliation(s)
- Ngoc-Du Martin Luong
- SECALIM, INRAE, ONIRIS, Université Bretagne Loire, Route de Gachet, CS 40706, F-44307 Nantes, France; (N.-D.M.L.); (M.Z.); (J.-M.M.)
| | - Louis Coroller
- Université de Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, UMT Alter’ix, F-29334 Quimper, France;
| | - Monique Zagorec
- SECALIM, INRAE, ONIRIS, Université Bretagne Loire, Route de Gachet, CS 40706, F-44307 Nantes, France; (N.-D.M.L.); (M.Z.); (J.-M.M.)
| | - Jeanne-Marie Membré
- SECALIM, INRAE, ONIRIS, Université Bretagne Loire, Route de Gachet, CS 40706, F-44307 Nantes, France; (N.-D.M.L.); (M.Z.); (J.-M.M.)
| | - Sandrine Guillou
- SECALIM, INRAE, ONIRIS, Université Bretagne Loire, Route de Gachet, CS 40706, F-44307 Nantes, France; (N.-D.M.L.); (M.Z.); (J.-M.M.)
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25
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Xu Z, Luo Y, Mao Y, Peng R, Chen J, Soteyome T, Bai C, Chen L, Liang Y, Su J, Wang K, Liu J, Kjellerup BV. Spoilage Lactic Acid Bacteria in the Brewing Industry. J Microbiol Biotechnol 2020; 30:955-961. [PMID: 31986245 PMCID: PMC9728350 DOI: 10.4014/jmb.1908.08069] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Accepted: 01/06/2020] [Indexed: 02/05/2023]
Abstract
Lactic acid bacteria (LAB) have caused many microbiological incidents in the brewing industry, resulting in severe economic loss. Meanwhile, traditional culturing method for detecting LAB are time-consuming for brewers. The present review introduces LAB as spoilage microbes in daily life, with focus on LAB in the brewing industry, targeting at the spoilage mechanism of LAB in brewing industry including the special metabolisms, the exist of the viable but nonculturable (VBNC) state and the hop resistance. At the same time, this review compares the traditional and novel rapid detection methods for these microorganisms which may provide innovative control and detection strategies for preventing alcoholic beverage spoilage, such as improvement of microbiological quality control using advanced culture media or different isothermal amplification methods.
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Affiliation(s)
- Zhenbo Xu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China
- Department of Microbial Pathogenesis, School of Dentistry, University of Maryland, Baltimore, MD 21201, USA
| | - Yuting Luo
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China
| | - Yuzhu Mao
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China
| | - Ruixin Peng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China
| | - Jinxuan Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China
| | - Thanapop Soteyome
- Home Economics Technology, Rajamangala University of Technology Phra Nakhon, Bangkok, Thailand
| | - Caiying Bai
- Guangdong Women and Children Hospital, Guangzhou 510010, P.R. China
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China
| | - Yi Liang
- Guangdong Zhongqing Font Biochemical Science and Technology Co. Ltd., Maoming, Guangdong 525427, P.R. China
| | - Jianyu Su
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China
| | - Kan Wang
- Research Center of Translational Medicine, Second Affiliated Hospital of Shantou University Medical College, Shantou 515041, Guangdong, P.R. China
- Corresponding authors J.L. Phone: +86-20-87113252 Fax: +86-20-87113252 E-mail:
| | - Junyan Liu
- Department of Civil and Environmental Engineering, University of Maryland, College Park, MD 20742, USA
- Corresponding authors J.L. Phone: +86-20-87113252 Fax: +86-20-87113252 E-mail:
| | - Birthe V. Kjellerup
- Department of Civil and Environmental Engineering, University of Maryland, College Park, MD 20742, USA
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26
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Villalobos-Delgado LH, González-Mondragón EG, Ramírez-Andrade J, Salazar-Govea AY, Santiago-Castro JT. Oxidative stability in raw, cooked, and frozen ground beef using Epazote (Chenopodium ambrosioides L.). Meat Sci 2020; 168:108187. [PMID: 32442827 DOI: 10.1016/j.meatsci.2020.108187] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Revised: 04/01/2020] [Accepted: 05/10/2020] [Indexed: 12/24/2022]
Abstract
This study investigated the potential of aqueous epazote (AE) and ethanolic extract of epazote (ETHE) as inhibitors of lipid oxidation in raw and cooked ground beef stored at 4 °C for 9 days as well as frozen beef patties stored at -18 °C for 90 days. Organic acids were identified in AE and ETHE using ultra-high-performance liquid chromatography-quadrupole time-of-flight (UHPLC-qTOF). Chemical composition, TBARS, pH, colour, sensory acceptability and intensity of oxidised flavour were analysed in the three different meat products. ETHE showed higher values in organic acid content than AE. In raw ground beef, ETHE inhibited lipid oxidation and received the highest score in the three sensorial attributes evaluated at the end of the storage period, whereas in cooked ground beef it showed the highest intensity of oxidised flavour. Regarding CTL, AE reduced lipid oxidation in the cooked ground beef as well as the frozen patties, with improved colour. Therefore, epazote may be a promising natural antioxidant source for use in meat.
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Affiliation(s)
- L H Villalobos-Delgado
- Institute of Agroindustry, Technological University of the Mixteca, 69000 Huajuapan de León, Oaxaca, Mexico.
| | - E G González-Mondragón
- Institute of Agroindustry, Technological University of the Mixteca, 69000 Huajuapan de León, Oaxaca, Mexico
| | - J Ramírez-Andrade
- Institute of Agroindustry, Technological University of the Mixteca, 69000 Huajuapan de León, Oaxaca, Mexico
| | - A Y Salazar-Govea
- Institute of Agroindustry, Technological University of the Mixteca, 69000 Huajuapan de León, Oaxaca, Mexico
| | - J T Santiago-Castro
- Institute of Agroindustry, Technological University of the Mixteca, 69000 Huajuapan de León, Oaxaca, Mexico
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27
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González‐Gutiérrez M, García‐Fernández C, Alonso‐Calleja C, Capita R. Microbial load and antibiotic resistance in raw beef preparations from northwest Spain. Food Sci Nutr 2020; 8:777-785. [PMID: 32148787 PMCID: PMC7020325 DOI: 10.1002/fsn3.1319] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 10/31/2019] [Accepted: 11/04/2019] [Indexed: 01/14/2023] Open
Abstract
Beef preparations (meatballs, minced meat, hamburgers, white sausages, and red sausages) from northwest Spain were tested. Microbial counts ranged from 0.70 ± 0.00 log10 cfu/g (enterococci) to 9.57 ± 0.37 log10 cfu/g (psychrotrophs). In 73.3% of cases, total aerobic counts were higher than the microbiological limits set for the end of the manufacturing process in the European Union (EU Regulation 2073/2005). Forty Escherichia coli isolates were tested against thirteen clinically important antibiotics (disk diffusion method; CLSI). Three of the strains (7.5%) were susceptible to all the antibiotics, four (10.0%) showed resistance or reduced susceptibility to one antibiotic, and 33 (82.5%) were multiresistant (with resistance or reduced susceptibility to between two and eight antibiotics), with an average of 1.85 resistances per strain. The highest rates of resistance were observed for two antimicrobials widely used on cattle farms (cefalotin and tetracycline). The findings in this research emphasize the need to correctly handle beef preparations with the aim of reducing risks to consumers.
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Affiliation(s)
- María González‐Gutiérrez
- Department of Food Hygiene and Technology, Veterinary FacultyUniversity of LeónLeónSpain
- Institute of Food Science and TechnologyUniversity of LeónLeónSpain
| | - Camino García‐Fernández
- Department of Food Hygiene and Technology, Veterinary FacultyUniversity of LeónLeónSpain
- Institute of Food Science and TechnologyUniversity of LeónLeónSpain
| | - Carlos Alonso‐Calleja
- Department of Food Hygiene and Technology, Veterinary FacultyUniversity of LeónLeónSpain
- Institute of Food Science and TechnologyUniversity of LeónLeónSpain
| | - Rosa Capita
- Department of Food Hygiene and Technology, Veterinary FacultyUniversity of LeónLeónSpain
- Institute of Food Science and TechnologyUniversity of LeónLeónSpain
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28
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Yim DG, Jin SK, Hur SJ. Microbial changes under packaging conditions during transport and comparison between sampling methods of beef. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2019; 61:47-53. [PMID: 31333861 PMCID: PMC6582916 DOI: 10.5187/jast.2019.61.1.47] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Accepted: 01/11/2019] [Indexed: 11/20/2022]
Abstract
This study was performed to evaluate the microbial and temperature changes of boxed beef during transport and distribution under vacuum and modified atmosphere packaging (MAP), and to compare between excision and swab sampling for 15 days. The top round and striploin (quality grade 1) from Hanwoo steers at 2 days post-slaughter were obtained from a local meat processing plants and chilled at 4 ± 2°C in a cold room. The boxes were transported under refrigeration (4 ± 2°C) to the laboratory within half an hour. Vacuum and MAP packs were subsequently taken out from cool boxes, and microbiological examinations were carried out at 0, 6, 12, and 24 h of storage time. MAP was more effective than vacuum packaging for the inhibition of total aerobic, lactic acid bacteria and Pseudomonas (p < 0.05). Microbial loads of swab methods were slightly lower than those of excision ones (p < 0.05). The results of this study could be utilized by meat consumers in future studies as well as by manufacturers to determine the ideal storage conditions for cool boxed meat, thus ensuring reduced economic losses due to spoilage.
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Affiliation(s)
- Dong-Gyun Yim
- Department of Animal Science, Sangji University, Wonju 26339, Korea
| | - Sang-Keun Jin
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
| | - Sun-Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
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29
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Estimation of Minced Pork Microbiological Spoilage through Fourier Transform Infrared and Visible Spectroscopy and Multispectral Vision Technology. Foods 2019; 8:foods8070238. [PMID: 31266168 PMCID: PMC6678698 DOI: 10.3390/foods8070238] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Revised: 06/21/2019] [Accepted: 06/21/2019] [Indexed: 11/16/2022] Open
Abstract
Spectroscopic and imaging methods coupled with multivariate data analysis have been increasingly studied for the assessment of food quality. The objective of this work was the estimation of microbiological quality of minced pork using non-invasive spectroscopy-based sensors. For this purpose, minced pork patties were stored aerobically at different isothermal (4, 8, and 12 °C) and dynamic temperature conditions, and at regular time intervals duplicate samples were subjected to (i) microbiological analyses, (ii) Fourier transform infrared (FTIR) and visible (VIS) spectroscopy measurements, and (iii) multispectral image (MSI) acquisition. Partial-least squares regression models were trained and externally validated using the microbiological/spectral data collected at the isothermal and dynamic temperature storage conditions, respectively. The root mean squared error (RMSE, log CFU/g) for the prediction of the test (external validation) dataset for the FTIR, MSI, and VIS models was 0.915, 1.173, and 1.034, respectively, while the corresponding values of the coefficient of determination (R2) were 0.834, 0.727, and 0.788. Overall, all three tested sensors exhibited a considerable potential for the prediction of the microbiological quality of minced pork.
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30
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Effect of Tea Polyphenols on Curdlan/Chitosan Blending Film Properties and Its Application to Chilled Meat Preservation. COATINGS 2019. [DOI: 10.3390/coatings9040262] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Incorporating phenolic acids into polysaccharide films improves their physical properties, in turn improving their potential commercial applicability as a preservation material for different foods. This study aimed to develop films from curdlan and tea polyphenols, and determine the effect of their contents on the water vapor permeability (WVP) and mechanical properties (tensile strength and elongation at break) of the films. Different ratios of tea polyphenols were incorporated into the curdlan-based films to improve their properties. The results obtained showed that the tensile strength and elongation at break of films were likely to be significantly decreased by adding tea polyphenols, especially at a content of 0.6%, which resulted in a 50% decrease. Meanwhile, the WVP and moisture content of the films was also decreased. However, a low WVP can prevent moisture loss from food. Other film properties, such as antioxidant efficiency, were also investigated. The results showed that the antioxidant potential of the film can be improved by tea polyphenols. The composite films were also applied to the preservation of chilled meat, which resulted in the shelf life being extended by about 3–5 days. Some properties, such as water resistance and DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging capacity of the composite film, were improved.
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31
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Koné AP, Desjardins Y, Gosselin A, Cinq-Mars D, Guay F, Saucier L. Plant extracts and essential oil product as feed additives to control rabbit meat microbial quality. Meat Sci 2019; 150:111-121. [DOI: 10.1016/j.meatsci.2018.12.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 12/20/2018] [Accepted: 12/21/2018] [Indexed: 01/13/2023]
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32
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Li Y, Wu C, Wu T, Yuan C, Hu Y. Antioxidant and antibacterial properties of coating with chitosan-citrus essential oil and effect on the quality of Pacific mackerel during chilled storage. Food Sci Nutr 2019; 7:1131-1143. [PMID: 30918656 PMCID: PMC6418451 DOI: 10.1002/fsn3.958] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Revised: 01/11/2019] [Accepted: 01/21/2019] [Indexed: 11/30/2022] Open
Abstract
The goal of the study was to investigate whether chitosan-citrus essential oil composite works as an efficient preservative in Pacific mackerel (Pneumatophorus japonicus) during chilling storage. FT-IR analysis showed that chitosan-citrus essential oil coating was successfully prepared. Our results demonstrated that chitosan-citrus essential oil coating possessed significantly higher capability of scavenging reactive oxygen species ( O 2 - and OH-) than chitosan. Furthermore, Pacific mackerel coated with chitosan-citrus essential oil composite could significantly reduce parameters of corruption including physicochemical (drop loss, biogenic amine, and thiobarbituric acid-reactive substances) and microbiological parameters (total viable count), as compared with untreated and chitosan groups after 12 days of storage at -3°C. These results indicated that CS-CEOs could work as efficient preservative for Pacific mackerel storage through ameliorating redox state and inhibiting microbial growth and suggested that chitosan-citrus essential oil composite has great potential in preservation of aquatic products during superchilled storage.
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Affiliation(s)
- Yuan Li
- National Engineering Laboratory of Intelligent Food Technology and EquipmentKey Laboratory for Agro‐Products Postharvest Handling of Ministry of AgricultureKey Laboratory for Agro‐Products Nutritional Evaluation of Ministry of AgricultureZhejiang Key Laboratory for Agro‐Food ProcessingFuli Institute of Food ScienceCollege of Biosystems Engineering and Food Science Zhejiang UniversityHangzhouChina
- Marine Research Center of ZhoushanZhejiang UniversityZhoushanChina
| | - Chunhua Wu
- National Engineering Laboratory of Intelligent Food Technology and EquipmentKey Laboratory for Agro‐Products Postharvest Handling of Ministry of AgricultureKey Laboratory for Agro‐Products Nutritional Evaluation of Ministry of AgricultureZhejiang Key Laboratory for Agro‐Food ProcessingFuli Institute of Food ScienceCollege of Biosystems Engineering and Food Science Zhejiang UniversityHangzhouChina
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Tiantian Wu
- National Engineering Laboratory of Intelligent Food Technology and EquipmentKey Laboratory for Agro‐Products Postharvest Handling of Ministry of AgricultureKey Laboratory for Agro‐Products Nutritional Evaluation of Ministry of AgricultureZhejiang Key Laboratory for Agro‐Food ProcessingFuli Institute of Food ScienceCollege of Biosystems Engineering and Food Science Zhejiang UniversityHangzhouChina
| | - Chunhong Yuan
- Department of Food Production and Environmental ManagementFaculty of AgricultureIwate UniversityMoriokaJapan
| | - Yaqin Hu
- National Engineering Laboratory of Intelligent Food Technology and EquipmentKey Laboratory for Agro‐Products Postharvest Handling of Ministry of AgricultureKey Laboratory for Agro‐Products Nutritional Evaluation of Ministry of AgricultureZhejiang Key Laboratory for Agro‐Food ProcessingFuli Institute of Food ScienceCollege of Biosystems Engineering and Food Science Zhejiang UniversityHangzhouChina
- Marine Research Center of ZhoushanZhejiang UniversityZhoushanChina
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33
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Li X, Zhu J, Li C, Ye H, Wang Z, Wu X, Xu B. Evolution of Volatile Compounds and Spoilage Bacteria in Smoked Bacon during Refrigeration Using an E-Nose and GC-MS Combined with Partial Least Squares Regression. Molecules 2018; 23:E3286. [PMID: 30544999 PMCID: PMC6320767 DOI: 10.3390/molecules23123286] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2018] [Revised: 12/07/2018] [Accepted: 12/08/2018] [Indexed: 12/21/2022] Open
Abstract
The changes in the concentration of volatile organic compounds (VOCs) and biogenic amines (BAs) in smoked bacon during 45-day refrigerated storage is investigated using solid-phase micro-extraction coupled with gas chromatography-mass spectrometry and high-performance liquid chromatography. In total, 56 VOCs and 6 BAs were identified and quantified. The possible pathways leading to their formation are analyzed and considered as the potential signs of microbial activity, especially by specific spoilage microorganisms (SSOs). Leuconostoc and Lactobacillus, which levels increased markedly with the extension of storage time, were recognized as SSOs. An electronic nose (e-nose) was employed to determine the changes in concentration of the odor components per sample present within half an hour. Partial least squares regression was then carried out to analyze the correlation between SSO growth, metabolite concentration, BA accumulation, and e-nose response. The results show that ten VOCs (ethanol, 2-furanmethanol, 1-hexanol, 1-propanol, phenol, 2-methoxyphenol, acetic acid, 3-ethyl-2-cyclopenten-1-one, furfural, and ethyl hexanoate) and three BAs (putrescine, cadaverine, and tyramine) can be associated with the growth of SSOs. Thus, they can be adopted as potential indicators to evaluate and monitor the quality of the bacon and develop appropriate detection methods. E-noses can used to recognize odors and diagnose quality of bacon.
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Affiliation(s)
- Xinfu Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China.
| | - Jiancai Zhu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Cong Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China.
| | - Hua Ye
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Zhouping Wang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Xiang Wu
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China.
| | - Baocai Xu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China.
- School of Food Science and Biology Engineering, Hefei University of Technology, Hefei 230009, China.
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34
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GONÇALVES LDDA, PICCOLI RH, PERES ADP, SAÚDE AV. Primary and secondary modeling of Brochothrix thermosphacta growth under different temperature and ph values. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/fst.13317] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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35
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Schuster L, Franke C, Silcock P, Beauchamp J, Bremer PJ. Development of a novel sample reuse approach to measure the impact of lean meat, bone and adipose tissue on the development of volatiles in vacuum-packed chilled lamb stored at 2 °C for 15 days. Meat Sci 2018; 145:31-39. [DOI: 10.1016/j.meatsci.2018.05.016] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Revised: 03/29/2018] [Accepted: 05/22/2018] [Indexed: 10/16/2022]
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36
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Choi YS, Ku SK, Kim TK, Park JD, Kim YC, Kim HJ, Kim YB. Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage. Korean J Food Sci Anim Resour 2018; 38:749-758. [PMID: 30206434 PMCID: PMC6131380 DOI: 10.5851/kosfa.2018.e13] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2017] [Revised: 07/09/2018] [Accepted: 07/09/2018] [Indexed: 11/25/2022] Open
Abstract
The objective of this study was to provide preliminary data for food industry by
investigating the distribution of microorganisms in raw materials and sausage
examining the effect of heating temperature on sausage quality. Total microbes
in sausage ranged 2.21–3.11 Log CFU/g. Bacillus pumilus, B.
licheniformis, Staphylococcus saprophyticus, and
Enterococcus faecalis were detected on sausage. Total
microbes in raw materials was 1.59–7.16 Log CFU/g. Different types of
microorganisms were found depending on raw materials, with B.
pumilus and B. subtilis were being detected in
both raw materials and sausage. Total microbes in sausage after heating was in
the range of 1.10–2.22 Log CFU/g, showing the trend of decrease in total
microbe with increasing heating temperature, although the decrease was not
significant. With increasing heating temperature, pH and hardness were also
increased. The yield of sausage manufactured at 85°C was 95.42% while
that manufactured at 65°C was 96.67%. Therefore, decreasing heating
temperature during sausage production might increase yield and save energy
without microbiological effect.
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Affiliation(s)
- Yun-Sang Choi
- Division of Strategic Food Research, Korean Food Research Institute, Wanju 55365, Korea
| | - Su-Kyung Ku
- Division of Strategic Food Research, Korean Food Research Institute, Wanju 55365, Korea
| | - Tae-Kyung Kim
- Division of Strategic Food Research, Korean Food Research Institute, Wanju 55365, Korea
| | - Jong-Dae Park
- Division of Strategic Food Research, Korean Food Research Institute, Wanju 55365, Korea
| | - Young-Chan Kim
- Division of Strategic Food Research, Korean Food Research Institute, Wanju 55365, Korea
| | | | - Young-Boong Kim
- Division of Strategic Food Research, Korean Food Research Institute, Wanju 55365, Korea
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37
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Kim HJ, Jang A. Evaluation of the microbiological status of raw pork meat in Korea: modification of the microbial guideline levels for meat. Food Sci Biotechnol 2018; 27:1219-1225. [PMID: 30263853 PMCID: PMC6085264 DOI: 10.1007/s10068-018-0356-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2017] [Revised: 03/01/2018] [Accepted: 03/08/2018] [Indexed: 11/25/2022] Open
Abstract
This study aimed to evaluate the suitability of total aerobic plate count (APC) guidelines for raw pork (< 1 × 107 CFU/g) distributed in Korea. The APC values for raw pork collected from meat packing centers and meat shops in three provinces (Seoul/Gyeonggi, Gangwon, and Chungcheong) were reported to be ≤ 1.5 × 106 CFU/g. To evaluate practical APC guidelines for pork and meat quality, APC levels and quality traits were determined for pork under cold storage. On day 12, APC for pork was 4.3 × 106 CFU/g, which was below the guideline level, while overall acceptability scores were < 3.0, indicating that the pork was rated as not acceptable by sensory panels. Therefore, to satisfy both the microbiological safety of pork and organoleptic quality for consumer palatability, we suggest that the current APC guideline levels for pork should be lowered to 1 × 106 CFU/g.
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Affiliation(s)
- Hye-Jin Kim
- Department of Animal Products and Food Science, College of Animal Life Science, Kangwon National University, Chuncheon, 24341 Republic of Korea
| | - Aera Jang
- Department of Animal Products and Food Science, College of Animal Life Science, Kangwon National University, Chuncheon, 24341 Republic of Korea
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38
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Buzón-Durán L, Capita R, Alonso-Calleja C. Microbial loads and antibiotic resistance patterns of Staphylococcus aureus in different types of raw poultry-based meat preparations. Poult Sci 2018; 96:4046-4052. [PMID: 29050434 DOI: 10.3382/ps/pex200] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2017] [Accepted: 06/18/2017] [Indexed: 12/23/2022] Open
Abstract
The hygiene status of raw chicken-meat preparations from retail outlets in North-Western Spain was investigated. Microbial counts (aerobic plate counts (APCs), psychrotrophs, Enterobacteriaceae, fecal coliforms, enterococci, pseudomonads, fluorescent pseudomonads, yeasts and molds, and Staphylococcus aureus) were determined for minced meat, hamburgers, nuggets, white sausages, red sausages, escalope, and roll-ups. S. aureus isolates were tested for susceptibility to twenty antimicrobials of veterinary and human clinical significance (disc diffusion method, CLSI). Average microbial loads (log10 cfu/g) ranged from 2.63 ± 0.80 (enterococci) to 6.66 ± 1.09 (psychrotrophs). Average APCs (6.44 ± 1.16 log10 cfu/g) were regarded as acceptable according to EU microbiological criteria. The type of product had an influence (P < 0.05) on microbial loads, samples of escalope showing the highest counts for most microbial groups. Two-thirds (66.7%) of the samples tested harbored S. aureus. All the S. aureus isolates were multi-resistant (to between three and fifteen antibiotics). The greatest prevalence of resistance was shown for ampicillin, oxacillin, penicillin G, ceftazidime, and nalidixic acid. The results of this study show that poultry-based meat preparations present high microbial loads and are a major reservoir of antibiotic-resistant S. aureus strains. This highlights the need for correct handling of such foodstuffs with a view to reducing risks to consumers.
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Affiliation(s)
- Laura Buzón-Durán
- Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain.,Institute of Food Science and Technology, University of León, E-24071 León, Spain
| | - Rosa Capita
- Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain.,Institute of Food Science and Technology, University of León, E-24071 León, Spain
| | - Carlos Alonso-Calleja
- Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain.,Institute of Food Science and Technology, University of León, E-24071 León, Spain
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Ricke SC, Dawoud TM, Kim SA, Park SH, Kwon YM. Salmonella Cold Stress Response: Mechanisms and Occurrence in Foods. ADVANCES IN APPLIED MICROBIOLOGY 2018; 104:1-38. [PMID: 30143250 DOI: 10.1016/bs.aambs.2018.03.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Since bacteria in foods often encounter various cold environments during food processing, such as chilling, cold chain distribution, and cold storage, lower temperatures can become a major stress environment for foodborne pathogens. Bacterial responses in stressful environments have been considered in the past, but now the importance of stress responses at the molecular level is becoming recognized. Documenting how bacterial changes occur at the molecular level may help to achieve the in-depth understanding of stress responses, to predict microbial fate when they encounter cold temperatures, and to design and develop more effective strategies to control pathogens in food for ensuring food safety. Microorganisms differ in responding to a sudden downshift in temperature and this, in turn, impacts their metabolic processes and can cause various structural modifications. In this review, the fundamental aspects of bacterial cold stress responses focused on cell membrane modification, DNA supercoiling modification, transcriptional and translational responses, cold-induced protein synthesis including CspA, CsdA, NusA, DnaA, RecA, RbfA, PNPase, KsgA, SrmB, trigger factors, and initiation factors are discussed. In this context, specific Salmonella responses to cold temperature including growth, injury, and survival and their physiological and genetic responses to cold environments with a focus on cross-protection, different gene expression levels, and virulence factors will be discussed.
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Affiliation(s)
- Steven C Ricke
- Cell and Molecular Biology Program, University of Arkansas, Fayetteville, AR, United States; Center for Food Safety, University of Arkansas, Fayetteville, AR, United States; Department of Food Science, University of Arkansas, Fayetteville, AR, United States.
| | - Turki M Dawoud
- Cell and Molecular Biology Program, University of Arkansas, Fayetteville, AR, United States; Center for Food Safety, University of Arkansas, Fayetteville, AR, United States; Department of Poultry Science, University of Arkansas, Fayetteville, AR, United States
| | - Sun Ae Kim
- Center for Food Safety, University of Arkansas, Fayetteville, AR, United States; Department of Food Science, University of Arkansas, Fayetteville, AR, United States; Department of Poultry Science, University of Arkansas, Fayetteville, AR, United States
| | - Si Hong Park
- Cell and Molecular Biology Program, University of Arkansas, Fayetteville, AR, United States; Center for Food Safety, University of Arkansas, Fayetteville, AR, United States; Department of Food Science, University of Arkansas, Fayetteville, AR, United States
| | - Young Min Kwon
- Cell and Molecular Biology Program, University of Arkansas, Fayetteville, AR, United States; Center for Food Safety, University of Arkansas, Fayetteville, AR, United States; Department of Poultry Science, University of Arkansas, Fayetteville, AR, United States
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Illikoud N, Rossero A, Chauvet R, Courcoux P, Pilet MF, Charrier T, Jaffrès E, Zagorec M. Genotypic and phenotypic characterization of the food spoilage bacterium Brochothrix thermosphacta. Food Microbiol 2018; 81:22-31. [PMID: 30910085 DOI: 10.1016/j.fm.2018.01.015] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2017] [Revised: 01/10/2018] [Accepted: 01/19/2018] [Indexed: 11/17/2022]
Abstract
Microbial food spoilage is responsible for significant economic losses. Brochothrix thermosphacta is one of the major bacteria involved in the spoilage of meat and seafood. Its growth and metabolic activities during food storage result in the production of metabolites associated with off-odors. In this study, we evaluated the genotypic and phenotypic diversity of this species. A collection of 161 B. thermosphacta strains isolated from different foods, spoiled or not, and from a slaughterhouse environment was constituted from various laboratory collections and completed with new isolates. A PCR test based on the rpoB gene was developed for a fast screening of B. thermosphacta isolates. Strains were typed by MALDI-TOF MS, rep-PCR, and PFGE. Each typing method separated strains into distinct groups, revealing significant intra-species diversity. These classifications did not correlate with the ecological origin of strains. The ability to produce acetoin and diacetyl, two molecules associated with B. thermosphacta spoilage, was evaluated in meat and shrimp juices. The production level was variable between strains and the spoilage ability on meat or shrimp juice did not correlate with the substrate origin of strains. Although the B. thermosphacta species encompasses ubiquitous strains, spoiling ability is both strain- and environment-dependent.
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Affiliation(s)
- Nassima Illikoud
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France.
| | - Albert Rossero
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France.
| | - Romain Chauvet
- EUROFINS, Laboratoire Microbiologie Ouest, 44300 Nantes, France.
| | - Philippe Courcoux
- Oniris, StatSC Sensometrics and Chemometrics Laboratory, Nantes F-44322, France.
| | - Marie-France Pilet
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France.
| | - Thomas Charrier
- EUROFINS, Laboratoire Microbiologie Ouest, 44300 Nantes, France.
| | - Emmanuel Jaffrès
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France.
| | - Monique Zagorec
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France.
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Ren T, Qiao M, Huang TS, Weese J, Ren X. Efficacy of N-halamine compound on reduction of microorganisms in absorbent food pads of raw beef. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.08.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Shange N, Makasi TN, Gouws PA, Hoffman LC. The influence of normal and high ultimate muscle pH on the microbiology and colour stability of previously frozen black wildebeest ( Connochaetes gnou ) meat. Meat Sci 2018; 135:14-19. [DOI: 10.1016/j.meatsci.2017.08.006] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2017] [Revised: 08/14/2017] [Accepted: 08/17/2017] [Indexed: 12/01/2022]
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Koné AP, Zea JMV, Gagné D, Cinq-Mars D, Guay F, Saucier L. Application of Carnobacterium maltaromaticum as a feed additive for weaned rabbits to improve meat microbial quality and safety. Meat Sci 2018; 135:174-188. [DOI: 10.1016/j.meatsci.2017.09.017] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2017] [Revised: 08/25/2017] [Accepted: 09/28/2017] [Indexed: 10/18/2022]
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Lytou AE, Nychas GJE, Panagou EZ. Effect of pomegranate based marinades on the microbiological, chemical and sensory quality of chicken meat: A metabolomics approach. Int J Food Microbiol 2017; 267:42-53. [PMID: 29288907 DOI: 10.1016/j.ijfoodmicro.2017.12.023] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2017] [Revised: 12/14/2017] [Accepted: 12/19/2017] [Indexed: 01/09/2023]
Abstract
Pomegranate juice is a product with enhanced functional properties that could be used as an alternative to traditional marination ingredients and effectively retard microbial growth along with providing an improved sensory result. In this study, two pomegranate based marinades were prepared for the marination of chicken breast fillets and the marinated samples were aerobically stored at 4 and 10°C for 9days. Raw, non-marinated chicken samples were used as control. Levels of total viable counts (TVC), Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae and lactic acid bacteria (LAB) were determined together with sensory assessment to evaluate the evolution of spoilage. The profile of organic acids and volatile compounds was also analyzed during storage. The shelf life of marinated samples was significantly extended compared to control samples at both storage temperatures (e.g., up to 5 and 6days for the pomegranate/lemon marinated samples stored at 4 and 10°C, respectively) as evaluated by both microbiological and sensory analyses. The profile of the organic acids and the volatilome of marinated and control samples were remarkably differentiated according to storage time, microbial load and sensory score. The findings of this study suggest that pomegranate juice could be used as a novel ingredient in marinades to improve the sensory attributes, while prolonging the shelf life of chicken meat.
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Affiliation(s)
- Anastasia E Lytou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Faculty of Foods, Biotechnology and Development, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - George-John E Nychas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Faculty of Foods, Biotechnology and Development, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Efstathios Z Panagou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Faculty of Foods, Biotechnology and Development, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece.
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Effect of several packaging conditions on the microbiological, physicochemical and sensory properties of ostrich steaks during refrigerated storage. Food Microbiol 2017; 72:146-156. [PMID: 29407391 DOI: 10.1016/j.fm.2017.10.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2017] [Revised: 10/15/2017] [Accepted: 10/16/2017] [Indexed: 11/20/2022]
Abstract
A total of 365 ostrich steaks were packaged in air (AIR), vacuum (VAC), MAP1 (70% O2 + 30% CO2), MAP2 (30% O2 + 30% N2 + 40% CO2), MAP3 (20% O2 + 30% N2 + 50% CO2), MAP4 (50% N2 + 50% CO2), MAP5 (20% N2 + 80% CO2) or MAP6 (100% CO2). Microbial counts (10 groups), pH, Aw and sensory properties (nine-point hedonic scale) were determined on days 0, 1, 3, 7 and 15 of storage (4 °C). On day 0, microbial counts (log10 cfu/g) ranged from undetectable levels (Brochothrix thermosphacta, enterococci) to 3.21 ± 0.63 (total aerobic counts -TAC-). The highest and the lowest microbial loads throughout storage were observed in AIR and MAP6, respectively. On day 15 TAC as high as 9.96 ± 0.20 log10 cfu/g were found in AIR. The shelf-life (time until overall acceptability score fell below 5) was 3 days (MAP1, MAP2), 7 days (MAP3, AIR) or 15 days (MAP4, MAP5, MAP6). Only for VAC the shelf-life limit extended beyond 15 days.
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Carrizosa E, Benito MJ, Ruiz-Moyano S, Hernández A, Villalobos MDC, Martín A, Córdoba MDG. Bacterial communities of fresh goat meat packaged in modified atmosphere. Food Microbiol 2017; 65:57-63. [DOI: 10.1016/j.fm.2017.01.023] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Revised: 01/23/2017] [Accepted: 01/25/2017] [Indexed: 01/08/2023]
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Narváez-Bravo C, Rodas-González A, Ding C, López-Campos O, Galbraith J, Larsen IL, Ye J, Siegel D, Aalhus JL. Effects of novel nitrite packaging film on the bacterial growth of bison strip-loin steaks. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13311] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Claudia Narváez-Bravo
- Department of Animal Food Science; University of Manitoba; Winnipeg MB R3T 2N2 Canada
| | | | - Chunming Ding
- Agriculture and Agri-Food Canada; Lacombe Research and Development Centre, 6000 C & E Trail; Lacombe Alberta Canada T4L 1W1
- College of Food Science and Engineering, Inner Mongolia Agricultural University; Hohhot Inner Mongolia 010018 China
| | - Oscar López-Campos
- Agriculture and Agri-Food Canada; Lacombe Research and Development Centre, 6000 C & E Trail; Lacombe Alberta Canada T4L 1W1
| | - Jayson Galbraith
- Livestock and Farm Business section, Alberta Agriculture; Food and Rural Development, 5712-48 Avenue; Camrose Alberta Canada T4V 0K1
| | - Ivy L. Larsen
- Agriculture and Agri-Food Canada; Lacombe Research and Development Centre, 6000 C & E Trail; Lacombe Alberta Canada T4L 1W1
| | - Jin Ye
- College of Food Science and Engineering, Inner Mongolia Agricultural University; Hohhot Inner Mongolia 010018 China
| | - Dan Siegel
- Division of Bemis; Curwood Inc. 2200 Badger Avenue, P.O. Box 2968, Oshkosh, WI 54904
| | - Jennifer L. Aalhus
- Agriculture and Agri-Food Canada; Lacombe Research and Development Centre, 6000 C & E Trail; Lacombe Alberta Canada T4L 1W1
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Wojtasik-Kalinowska I, Guzek D, Brodowska M, Godziszewska J, Górska-Horczyczak E, Pogorzelska E, Sakowska A, Gantner M, Wierzbicka A. The effect of addition of Nigella sativa
L. oil on the quality and shelf life of pork patties. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13294] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Iwona Wojtasik-Kalinowska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Dominika Guzek
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Marta Brodowska
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Jolanta Godziszewska
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Elżbieta Górska-Horczyczak
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Ewelina Pogorzelska
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Anna Sakowska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Magdalena Gantner
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland
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Lee J, Gwak E, Lee H, Ha J, Lee S, Kim S, Oh MH, Park BY, Choi KH, Yoon Y. Effects of low NaNO 2 and NaCl concentrations on Listeria monocytogenes growth in emulsion-type sausage. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2017; 30:432-438. [PMID: 27739291 PMCID: PMC5337924 DOI: 10.5713/ajas.16.0391] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/16/2016] [Revised: 08/18/2016] [Accepted: 10/03/2016] [Indexed: 12/12/2022]
Abstract
OBJECTIVE The objective of this study was to evaluate the effect of combinations of NaNO2 and NaCl concentrations on Listeria monocytogenes (L. monocytogenes) growth in emulsion-type sausage. METHODS Emulsion-type sausages formulated with different combinations of NaNO2 (0 and 10 ppm) and NaCl (1.00%, 1.25%, and 1.50%) were inoculated with a five-strain L. monocytogenes mixture, and stored at 4°C, 10°C, and 15°C, under aerobic or vacuum conditions. L. monocytogenes cell counts were measured at appropriate intervals, and kinetic parameters such as growth rate and lag phase duration (LPD) were calculated using the modified Gompertz model. RESULTS Growth rates increased (0.004 to 0.079 Log colony-forming unit [CFU]/g/h) as storage temperature increased, but LPD decreased (445.11 to 8.35 h) as storage temperature and NaCl concentration increased. The effect of combinations of NaCl and low-NaNO2 on L. monocytogenes growth was not observed at 4°C and 10°C, but it was observed at 15°C, regardless of atmospheric conditions. CONCLUSION These results indicate that low concentrations of NaNO2 and NaCl in emulsion-type sausage may not be sufficient to prevent L. monocytogenes growth, regardless of whether they are vacuum-packaged and stored at low temperatures. Therefore, additional techniques are necessary for L. monocytogenes control in the product.
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Affiliation(s)
- Jeeyeon Lee
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea
| | - Eunji Gwak
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea
| | - Heeyoung Lee
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea
| | - Jimyeong Ha
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea
| | - Soomin Lee
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea
| | - Sejeong Kim
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea
| | - Mi-Hwa Oh
- National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Beom-Young Park
- National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Kyoung-Hee Choi
- Department of Oral Mcirobiology, College of Dentistry, Wonkwang University, Iksan 54538, Korea
| | - Yohan Yoon
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea
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50
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Coombs CE, Holman BW, Friend MA, Hopkins DL. Long-term red meat preservation using chilled and frozen storage combinations: A review. Meat Sci 2017; 125:84-94. [DOI: 10.1016/j.meatsci.2016.11.025] [Citation(s) in RCA: 89] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2016] [Revised: 11/25/2016] [Accepted: 11/29/2016] [Indexed: 10/20/2022]
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