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Survival behaviour of Salmonella enterica in fish and shrimp at different conditions of storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109795] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Djordjević J, Bošković M, Starčević M, Ivanović J, Karabasil N, Dimitrijević M, Lazić IB, Baltić MŽ. Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere. Braz J Microbiol 2018; 49:607-613. [PMID: 29449174 PMCID: PMC6066784 DOI: 10.1016/j.bjm.2017.09.009] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2016] [Revised: 09/18/2017] [Accepted: 09/23/2017] [Indexed: 11/20/2022] Open
Abstract
The effect of different modified atmosphere packaging regimes on the behavior of Salmonella spp. on minced meat was studied. Minced meat was experimentally contaminated with a Salmonella spp. cocktail (S. Enteritidis, S. Typhimurium, S. Infantis and S. Arizonae), packaged under vacuum or modified atmosphere with initial headspaces containing 20%O2/50%CO2/30%N2 and 20%O2/30%CO2/50%N2) and stored at 3±1°C for 12 days. Samples were analyzed for Salmonella spp., viable and lactic acid bacteria count every third day. Salmonella spp. counts decreased during storage in all packaging types, with reductions of about 1.5logCFU/g. A significant difference (p<0.01) was noted between Salmonella spp. counts in meat packaged in vacuum and modified atmospheres, although there was no significant difference in Salmonella spp. count between meat packaged in 50%CO2, and meat packaged in 30%CO2. At the end of the study, there were significant differences (p<0.01; p<0.05) in total viable and lactic acid bacterial counts between meat packaged in vacuum and modified atmosphere, and the lowest counts were noted in meat packaged in modified atmosphere with 50%CO2.
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Affiliation(s)
- Jasna Djordjević
- University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology of Animal Origin, Belgrade, Serbia.
| | - Marija Bošković
- University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology of Animal Origin, Belgrade, Serbia
| | - Marija Starčević
- University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology of Animal Origin, Belgrade, Serbia
| | - Jelena Ivanović
- University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology of Animal Origin, Belgrade, Serbia
| | - Nedjeljko Karabasil
- University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology of Animal Origin, Belgrade, Serbia
| | - Mirjana Dimitrijević
- University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology of Animal Origin, Belgrade, Serbia
| | | | - Milan Ž Baltić
- University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology of Animal Origin, Belgrade, Serbia
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Silva F, Domingues FC, Nerín C. Trends in microbial control techniques for poultry products. Crit Rev Food Sci Nutr 2017; 58:591-609. [PMID: 27438696 DOI: 10.1080/10408398.2016.1206845] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Fresh poultry meat and poultry products are highly perishable foods and high potential sources of human infection due to the presence of several foodborne pathogens. Focusing on the microbial control of poultry products, the food industry generally implements numerous preventive measures based on the Hazard Analysis and Critical Control Points (HACCP) food safety management system certification together with technological steps, such as refrigeration coupled to modified atmosphere packaging that are able to control identified potential microbial hazards during food processing. However, in recent years, to meet the demand of consumers for minimally processed, high-quality, and additive-free foods, technologies are emerging associated with nonthermal microbial inactivation, such as high hydrostatic pressure, irradiation, and natural alternatives, such as biopreservation or the incorporation of natural preservatives in packaging materials. These technologies are discussed throughout this article, emphasizing their pros and cons regarding the control of poultry microbiota and their effects on poultry sensory properties. The discussion for each of the preservation techniques mentioned will be provided with as much detail as the data and studies provided in the literature for poultry meat and products allow. These new approaches, on their own, have proved to be effective against a wide range of microorganisms in poultry meat. However, since some of these emergent technologies still do not have full consumer's acceptability and, taking into consideration the hurdle technology concept for poultry processing, it is suggested that they will be used as combined treatments or, more frequently, in combination with modified atmosphere packaging.
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Affiliation(s)
- Filomena Silva
- a CICS-UBI-Health Sciences Research Centre , University of Beira Interior , Covilhã , Portugal.,b I3A-Aragón Institute of Engineering Research , Zaragoza , Spain
| | - Fernanda C Domingues
- a CICS-UBI-Health Sciences Research Centre , University of Beira Interior , Covilhã , Portugal
| | - Cristina Nerín
- b I3A-Aragón Institute of Engineering Research , Zaragoza , Spain
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Sukumaran AT, Nannapaneni R, Kiess A, Sharma CS. Reduction of Salmonella on chicken breast fillets stored under aerobic or modified atmosphere packaging by the application of lytic bacteriophage preparation SalmoFreshTM. Poult Sci 2015; 95:668-75. [PMID: 26706362 DOI: 10.3382/ps/pev332] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2015] [Accepted: 09/14/2015] [Indexed: 01/12/2023] Open
Abstract
The present study evaluated the efficacy of recently approved Salmonella lytic bacteriophage preparation (SalmoFresh™) in reducing Salmonella on chicken breast fillets, as a surface and dip application. The effectiveness of phage in combination with modified atmosphere packaging (MAP) and the ability of phage preparation in reducing Salmonella on chicken breast fillets at room temperature was also evaluated. Chicken breast fillets inoculated with a cocktail of Salmonella Typhimurium, S. Heidelberg, and S. Enteritidis were treated with bacteriophage (10(9) PFU/mL) as either a dip or surface treatment. The dip-treated samples were stored at 4°C aerobically and the surface-treated samples were stored under aerobic and MAP conditions (95% CO2/5% O2) at 4°C for 7 d. Immersion of Salmonella-inoculated chicken breast fillets in bacteriophage solution reduced Salmonella (P < 0.05) by 0.7 and 0.9 log CFU/g on d 0 and d 1 of storage, respectively. Surface treatment with phage significantly (P < 0.05) reduced Salmonella by 0.8, 0.8, and 1 log CFU/g on d 0, 1, and 7 of storage, respectively, under aerobic conditions. Higher reductions in Salmonella counts were achieved on chicken breast fillets when the samples were surface treated with phage and stored under MAP conditions. The Salmonella counts were reduced by 1.2, 1.1, and 1.2 log CFU/g on d 0, 1, and 7 of storage, respectively. Bacteriophage surface application on chicken breast fillets stored at room temperature reduced the Salmonella counts by 0.8, 0.9, and 0.4 log CFU/g after 0, 4, and 8 h, respectively, compared to the untreated positive control. These findings indicate that lytic phage preparation was effective in reducing Salmonella on chicken breast fillets stored under aerobic and modified atmosphere conditions.
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Affiliation(s)
- Anuraj T Sukumaran
- Poultry Science Department, Mississippi State University, Mississippi State
| | - Rama Nannapaneni
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State
| | - Aaron Kiess
- Poultry Science Department, Mississippi State University, Mississippi State
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6
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Synergistic effect of carbon dioxide atmospheres and high hydrostatic pressure to reduce spoilage bacteria on poultry sausages. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.03.041] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Lerasle M, Guillou S, Simonin H, Anthoine V, Chéret R, Federighi M, Membré JM. Assessment of Salmonella and Listeria monocytogenes level in ready-to-cook poultry meat: effect of various high pressure treatments and potassium lactate concentrations. Int J Food Microbiol 2014; 186:74-83. [PMID: 25016206 DOI: 10.1016/j.ijfoodmicro.2014.06.019] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2013] [Revised: 04/23/2014] [Accepted: 06/22/2014] [Indexed: 11/18/2022]
Abstract
The objective of this study was to develop a probabilistic model in order to determine the contamination level of Salmonella and Listeria monocytogenes in ready-to-cook poultry meat, after a high pressure (HP) treatment. The model included four steps: i) Reception of raw meat materials, mincing and mixing meat, ii) Partitioning and packaging into 200-g modified atmosphere packs, iii) High pressure treatment of the meat, and iv) Storage in chilled conditions until the end of the shelf-life. The model excluded the cooking step and consumption at consumer's home as cooking practices and heating times are highly variable. The initial contamination level of Salmonella and L. monocytogenes was determined using data collected in meat primary processing plants. The effect of HP treatment and potassium lactate on microbial reduction was assessed in minced meat, using a full factorial design with three high pressure treatments (200, 350 and 500 MPa), three holding times (2, 8 and 14 min) and two potassium lactate concentrations (0 or 1.8% w/w). The inactivation curves fitted with a Weibull model highlighted that the inactivation rate was significantly dependent on the HP treatment. From the literature, it was established that Salmonella was not able to grow in the presence of lactate, under modified atmosphere and chilled conditions whereas the growth of L. monocytogenes was determined using an existing model validated in poultry (available in Seafood Spoilage and Safety Predictor software, V. 3.1). Once implemented in the Excel add-in @Risk, the model was run using Monte Carlo simulation. The probability distribution of contamination levels was determined for various scenarios. For an average scenario such as an HP treatment of 350 MPa for 8 min, of 200 g minced meat containing 1.8% lactate (pH 6.1; aw 0.96), conditioned under 50% CO2, the prevalence rate of Salmonella and L. monocytogenes, after a 20-day storage at 6 °C was estimated to be 4.1% and 7.1%, respectively. The contamination level was low considering that the product is going to be cooked by the consumer afterwards: the 99th percentile of the distribution was equal to -2.3log cfu/g for Salmonella and 0.5log cfu/g for L. monocytogenes. More generally, the model developed here from raw material reception up to the end of the shelf-life enables to recommend combinations of HP treatment and lactate formulation to guarantee an acceptable microbial concentration before cooking.
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Affiliation(s)
- M Lerasle
- Lunam Université, Oniris, Nantes, France; INRA, UMR1014 SECALIM, Nantes, France
| | - S Guillou
- Lunam Université, Oniris, Nantes, France; INRA, UMR1014 SECALIM, Nantes, France.
| | - H Simonin
- UMR Procédés Alimentaires et Microbiologiques, équipe PBM, Agrosup Dijon, France; Université de Bourgogne, Dijon, France
| | - V Anthoine
- Lunam Université, Oniris, Nantes, France; INRA, UMR1014 SECALIM, Nantes, France
| | | | - M Federighi
- Lunam Université, Oniris, Nantes, France; INRA, UMR1014 SECALIM, Nantes, France
| | - J-M Membré
- Lunam Université, Oniris, Nantes, France; INRA, UMR1014 SECALIM, Nantes, France
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Oscar TP. General Regression Neural Network Model for Behavior ofSalmonellaon Chicken Meat during Cold Storage. J Food Sci 2014; 79:M978-87. [DOI: 10.1111/1750-3841.12435] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2013] [Accepted: 02/26/2014] [Indexed: 11/27/2022]
Affiliation(s)
- Thomas P. Oscar
- U.S. Dept. of Agriculture; Agricultural Research Service; Residue Chemistry and Predictive Microbiology Research Unit, Room 2111; Center for Food Science and Technology; Univ. of Maryland Eastern Shore; Princess Anne MD 21853 USA
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Provincial L, Guillén E, Gil M, Alonso V, Roncalés P, Beltrán JA. Survival of Listeria monocytogenes and Salmonella Enteritidis in sea bream (Sparus aurata) fillets packaged under enriched CO2 modified atmospheres. Int J Food Microbiol 2013; 162:213-9. [DOI: 10.1016/j.ijfoodmicro.2013.01.015] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2012] [Revised: 01/02/2013] [Accepted: 01/13/2013] [Indexed: 11/29/2022]
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Murphy RY, Driscoll KH, Duncan LK, Osaili T, Marcy JA. Thermal lethality of salmonella in chicken leg quarters processed via an air/steam impingement oven. J Food Prot 2004; 67:493-8. [PMID: 15035363 DOI: 10.4315/0362-028x-67.3.493] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Chicken leg quarters were injected with 0.1 ml of the cocktail culture per cm2 of the product surface area to contain about 7 log(CFU/g) of Salmonella. The inoculated leg quarters were processed in an air/steam impingement oven at an air temperature of 232 degrees C, an air velocity of 1.4 m/s, and a relative humidity of 43%. The endpoint product temperatures were correlated with the cooking times. A model was developed for pathogen thermal lethality up to 7 log(CFU/g) reductions of Salmonella in correlation to the product mass (140 to 540 g) and cooking time (5 to 35 min). The results from this study are useful for validating thermal lethality of pathogens in poultry products that are cooked via impingement ovens.
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Affiliation(s)
- R Y Murphy
- Department of Biological and Agricultural Engineering, University of Arkansas, Arkansas 72701, USA.
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Tassou CC, Lamibropoulou K, Nychas GJE. Effect of prestorage treatmlents and storage conditions on the survival of Salmonella enteritidis PT4 and Listeria monocytogenes on fresh marine and freshwater aquaaculture fish. J Food Prot 2004; 67:193-8. [PMID: 14717374 DOI: 10.4315/0362-028x-67.1.193] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effect of prestorage treatments, such as immersion in a sorbate solution (5%, wt/vol), heating (60 degrees C, 1 min), and a combination of the two treatments, and the subsequent storage in air or under modified atmosphere packaging (MAP; 40% CO2, 30% O2, and 30% N2) at chill temperatures (0 +/- 1 degrees C), on Listeria monocytogenes and Salmonella Enteritidis PT4 was studied. The prestorage treatments affected the pathogenic bacteria, and in all cases, there was a decrease in their population, with the sorbate and combination (hot water and sorbate) treatment being most effective. The beneficial effect of the prestorage treatments, which was more pronounced in storage under MAP conditions, suggests an interaction of the treatments with the CO2 of MAP against injured bacterial cells.
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Affiliation(s)
- C C Tassou
- National Agricultural Research Foundation, Institute of Technology of Agricultural Products, S. Venizelou 1, Lycovrissi 14123, Athens, Greece.
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Barros-Velázquez J, Carreira L, Franco C, Vázquez BI, Fente C, Cepeda A. Microbiological and physicochemical properties of fresh retail cuts of beef packaged under an advanced vacuum skin system and stored at 4 degrees C. J Food Prot 2003; 66:2085-92. [PMID: 14627287 DOI: 10.4315/0362-028x-66.11.2085] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effect of an advanced vacuum skin packaging system on the microbiological and physicochemical properties of fresh retail cuts of beef (including meat portions from six different anatomical regions) stored at 4 degrees C was compared with the effect of traditional vacuum packaging. The vacuum skin packaging system whose effect on meat quality was evaluated in this work displayed two remarkable features: (i) the instantaneous heating of the lower surface of the upper film of the package before the film descended over the meat surface and (ii) the tight disposition of the plastic film on the meat surface, which avoided wrinkles and purges. Throughout storage at 4 degrees C, rates of bacterial growth were statistically significantly slower in beef portions processed with the vacuum skin packaging system than in those processed with traditional vacuum packaging, with average differences of 2.07, 1.60, and 1.25 log CFU/g in counts of aerobic mesophiles, anaerobes, and lactic acid bacteria, respectively. pH values were statistically significantly lower for beef portions packaged with the vacuum skin system than for those that were vacuum packaged in the traditional manner, probably because of the relative predominance of lactic acid bacteria observed in such samples, which coincided with both higher meat firmness values and a slower meat tenderization process. The vacuum skin system prevented the appearance of undesirable coloration on the meat surface and also significantly improved the commercial color of the meat as determined on the basis of luminosity (L*) and the redness (a*). Overall, the quality (as determined by microbiological and physicochemical analyses and by visual examination) of fresh retail cuts of beef packaged with the vacuum skin system and stored at 4 degrees C was higher than that of meat samples processed with the traditional vacuum-packaging system.
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Affiliation(s)
- Jorge Barros-Velázquez
- Laboratory of Food Technology, Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Medicine, University of Santiago de Compostela, E-27002 Lugo, Spain.
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Narasimha Rao D, Sachindra NM. MODIFIED ATMOSPHERE AND VACUUM PACKAGING OF MEAT AND POULTRY PRODUCTS. FOOD REVIEWS INTERNATIONAL 2002. [DOI: 10.1081/fri-120016206] [Citation(s) in RCA: 109] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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The effect of oregano essential oil on survival/death of Salmonella typhimurium in meat stored at 5°C under aerobic, VP/MAP conditions. Food Microbiol 2002. [DOI: 10.1006/fmic.2001.0447] [Citation(s) in RCA: 112] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Murphy R, Johnson E, Duncan L, Davis M, Johnson M, Marcy J. Thermal Inactivation of Salmonella spp. and Listeria innocua in the Chicken Breast Patties Processed in a Pilot-Scale Air-Convection Oven. J Food Sci 2001. [DOI: 10.1111/j.1365-2621.2001.tb04630.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Murphy RY, Johnson ER, Marcy JA, Johnson MG. Survival and growth of Salmonella and Listeria in the chicken breast patties subjected to time and temperature abuse under varying conditions. J Food Prot 2001; 64:23-9. [PMID: 11198436 DOI: 10.4315/0362-028x-64.1.23] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Chicken breast patties were inoculated with a mixture of Salmonella Senftenberg, Salmonella Typhimurium, Salmonella Heidelberg, Salmonella Mission, Salmonella Montevideo, Salmonella California, and Listeria innocua. The initial inoculation of bacteria was approximately 10(7) log10 CFU/g. The inoculated patties were processed in a pilot-scale air convection oven at an air temperature of 177 degrees C, an air velocity of 9.9 m3/min, and a low (a wet bulb temperature of 48 degrees C) or high (a wet bulb temperature of 93 degrees C) humidity condition. The patties were processed to a final center temperature of 65 to 75 degrees C. The survivors of Salmonella and Listeria in the processed patties were evaluated. Processing humidity affected the survivors of bacteria. More survivors of Salmonella and Listeria (>2 logs) were obtained for the patties cooked at low humidity than at high humidity. After thermal processing, the patties were stored under air, vacuum, or CO2 at refrigerated (4 degrees C) or thermally abused (8 to 15 degrees C) temperatures. Storage temperature, time, and gas environment affected the bacteria growth. Higher storage temperature and longer storage time correlated to an increased growth of bacteria in the cooked chicken patties. Less Salmonella (2 logs) and Listeria (0.5 to 1 log) cells were obtained in the patties stored under vacuum than in air. Storing the patties in 30% CO2 reduced the growth of Salmonella more than 2 log10 CFU/g. At a CO2 level of 15%, 1 log10 CFU/g of reduction was obtained for Listeria in cooked chicken patties.
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Affiliation(s)
- R Y Murphy
- Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville 72701, USA.
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Nissen H, Alvseike O, Bredholt S, Holck A, Nesbakken T. Comparison between the growth of Yersinia enterocolitica, listeria monocytogenes, escherichia coli O157:H7 and salmonella spp. in ground beef packed by three commercially used packaging techniques. Int J Food Microbiol 2000; 59:211-20. [PMID: 11020041 DOI: 10.1016/s0168-1605(00)00373-1] [Citation(s) in RCA: 52] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Growth of the pathogens Yersinia enterocolitica, Listeria monocytogenes, Escherichia coli O157:H7 and strains of Salmonella were compared in ground beef packed in modified atmospheres of 60% CO2/40% N2/0.4% CO (high CO2/low CO mixture), 70% O2/30% CO2 (high O2 mixture) and in chub packs (stuffed in plastic casings). The ground beef was inoculated with rifampicin-resistant or nalidixic acid/streptomycin-resistant strains of the pathogens (final concentration 10(2) - 10(3) bacteria/g) and stored at 4 and 10 degrees C for up to 14 days. At 4 degrees C the shelf life, based on colour stability and background flora development, was prolonged for the high CO2/low CO mixture compared to the two other packaging methods, but at 10 degrees C the shelf life was < 8 days for all the packaging methods. Growth of Y. enterocolitica was nearly totally inhibited both at 4 and 10 degrees C in the high CO2/low CO mixture, while the bacterial numbers in the samples packed in the high O2 mixture increased from about 5 x 10(2) bacteria/g at day 0 to about 10(4) at day 5 at 4 degrees C and to 10(5) at 10 degrees C. Growth in the chub packs was even higher. L. monocytogenes showed very little growth at 4 degrees C in all treatments. At 10 degrees C there was slow growth from about 5 x 10(3) bacteria/g to about 10(4) at day 5 in the high CO2/low CO mixture, while the numbers in the high O2 mixture and the chub packs were about 10 times higher. Growth of E. coli O157:H7 at 10 degrees C in the ground beef was nearly totally inhibited in both the high CO2/low CO mixture and the high O2 mixture. Growth in the chub packs was higher, as the number of bacteria increased 3 log in 5 days. The Salmonella strains (S. typhimurium, S. dublin, S. enteritidis and S. enterica 61:k:1,5,(7)) in the ground beef stored at 10 degrees C for 5 and 7 days grew to a higher number in the high CO2/low CO mixture than in the high O2 mixture. This study shows that the growth of Y. enterocolitica and L. mononcytogenes in ground beef stored in the high CO2 /low CO mixture was not increased as a result of prolonging the shelf life. However, the observed growth of strains of Salmonella at 10 degrees C in this mixture and in chub packs does emphasise the importance of temperature control during storage.
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Affiliation(s)
- H Nissen
- MATFORSK, Norwegian Food Research Institute, Oslovn.
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Murphy R, Marks B, Johnson E, Johnson M. Thermal Inactivation Kinetics of Salmonella and Listeria in Ground Chicken Breast Meat and Liquid Medium. J Food Sci 2000. [DOI: 10.1111/j.1365-2621.2000.tb16076.x] [Citation(s) in RCA: 89] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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