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Duda-Chodak A, Tarko T, Petka-Poniatowska K. Antimicrobial Compounds in Food Packaging. Int J Mol Sci 2023; 24:ijms24032457. [PMID: 36768788 PMCID: PMC9917197 DOI: 10.3390/ijms24032457] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/22/2023] [Accepted: 01/25/2023] [Indexed: 01/31/2023] Open
Abstract
This review presents current knowledge on antimicrobial agents that are already used in the food packaging industry. At the beginning, innovative ways of food packaging were discussed, including how smart packaging differs from active packaging, and what functions they perform. Next, the focus was on one of the groups of bioactive components that are used in these packaging, namely antimicrobial agents. Among the antimicrobial agents, we selected those that have already been used in packaging and that promise to be used elsewhere, e.g., in the production of antimicrobial biomaterials. Main groups of antimicrobial agents (i.e., metals and metal oxides, organic acids, antimicrobial peptides and bacteriocins, antimicrobial agents of plant origin, enzymes, lactoferrin, chitosan, allyl isothiocyanate, the reuterin system and bacteriophages) that are incorporated or combined with various types of packaging materials to extend the shelf life of food are described. The further development of perspectives and setting of new research directions were also presented.
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Affiliation(s)
- Aleksandra Duda-Chodak
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
- Correspondence: ; Tel.: +48-12-662-4792
| | - Tomasz Tarko
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Katarzyna Petka-Poniatowska
- Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
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Janež N, Škrlj B, Sterniša M, Klančnik A, Sabotič J. The role of the Listeria monocytogenes surfactome in biofilm formation. Microb Biotechnol 2021; 14:1269-1281. [PMID: 34106516 PMCID: PMC8313260 DOI: 10.1111/1751-7915.13847] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 05/12/2021] [Accepted: 05/17/2021] [Indexed: 12/11/2022] Open
Abstract
Listeria monocytogenes is a highly pathogenic foodborne bacterium that is ubiquitous in the natural environment and capable of forming persistent biofilms in food processing environments. This species has a rich repertoire of surface structures that enable it to survive, adapt and persist in various environments and promote biofilm formation. We review current understanding and advances on how L. monocytogenes organizes its surface for biofilm formation on surfaces associated with food processing settings, because they may be an important target for development of novel antibiofilm compounds. A synthesis of the current knowledge on the role of Listeria surfactome, comprising peptidoglycan, teichoic acids and cell wall proteins, during biofilm formation on abiotic surfaces is provided. We consider indications gained from genome-wide studies and discuss surfactome structures with established mechanistic aspects in biofilm formation. Additionally, we look at the analogies to the species L. innocua, which is closely related to L. monocytogenes and often used as its model (surrogate) organism.
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Affiliation(s)
- Nika Janež
- Department of BiotechnologyJožef Stefan InstituteLjubljanaSlovenia
| | - Blaž Škrlj
- Department of Knowledge TechnologiesJožef Stefan InstituteLjubljanaSlovenia
- Jožef Stefan International Postgraduate SchoolLjubljanaSlovenia
| | - Meta Sterniša
- Department of Food Science and TechnologyBiotechnical FacultyUniversity of LjubljanaLjubljanaSlovenia
| | - Anja Klančnik
- Department of Food Science and TechnologyBiotechnical FacultyUniversity of LjubljanaLjubljanaSlovenia
| | - Jerica Sabotič
- Department of BiotechnologyJožef Stefan InstituteLjubljanaSlovenia
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Effect of UV-C Irradiation and Lactic Acid Application on the Inactivation of Listeria monocytogenes and Lactic Acid Bacteria in Vacuum-Packaged Beef. Foods 2021; 10:foods10061217. [PMID: 34071197 PMCID: PMC8226716 DOI: 10.3390/foods10061217] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2021] [Revised: 05/17/2021] [Accepted: 05/19/2021] [Indexed: 12/02/2022] Open
Abstract
The objective of this study was to test the effect of the combined application of lactic acid (0–5%) (LA) and UV-C light (0–330 mJ/cm2) to reduce Listeria monocytogenes and lactic acid bacteria (LAB) on beef without major meat color (L *, a *, b *) change and its impact over time. A two-factor central composite design with five central points and response surface methodology (RSM) were used to optimize LA concentration and UV-C dose using 21 meat pieces (10 g) inoculated with L. monocytogenes (LM100A1). The optimal conditions were analyzed over 8 weeks. A quadratic model was obtained that predicted the L. monocytogenes log reduction in vacuum-packed beef treated with LA and UV-C. The maximum log reduction for L. monocytogenes (1.55 ± 0.41 log CFU/g) and LAB (1.55 ± 1.15 log CFU/g) with minimal impact on meat color was achieved with 2.6% LA and 330 mJ/cm2 UV-C. These conditions impaired L. monocytogenes growth and delayed LAB growth by 2 weeks in vacuum-packed meat samples throughout 8 weeks at 4 °C. This strategy might contribute to improving the safety and shelf life of vacuum-packed beef with a low impact on meat color.
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Kalchayanand N, Bosilevac JM, King DA, Wheeler TL. Evaluation of UVC Radiation and a UVC-Ozone Combination as Fresh Beef Interventions against Shiga Toxin-Producing Escherichia coli, Salmonella, and Listeria monocytogenes and Their Effects on Beef Quality. J Food Prot 2020; 83:1520-1529. [PMID: 32316033 DOI: 10.4315/jfp-19-473] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Accepted: 04/21/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT This research study was conducted to evaluate treatments with UVC light and a combination of UVC and ozone that have recently received attention from the beef processing industry as antimicrobial interventions that leave no chemical residues on products. The effectiveness of UVC and UVC plus gaseous ozone treatments was evaluated for inactivation of pathogenic bacteria on fresh beef and for any impact on fresh beef quality. Fresh beef tissues were inoculated with cocktails of Shiga toxin-producing Escherichia coli (STEC) strains (serotypes O26, O45, O103, O111, O121, O145, and O157:H7), Salmonella, and Listeria monocytogenes. Inoculated fresh beef tissues were subjected to UVC or UVC-ozone treatments at 106 to 590 mJ/cm2. UVC treatment alone or in combination with ozone reduced populations of STEC, Salmonella, L. monocytogenes, and aerobic bacteria from 0.86 to 1.49, 0.76 to 1.33, 0.5 to 1.14, and 0.64 to 1.23 log CFU, respectively. Gaseous ozone alone reduced populations of E. coli O157:H7, Salmonella, and L. monocytogenes by 0.65, 0.70, and 0.33 log CFU, respectively. Decimal reduction times (D-values) for STEC serotypes, Salmonella, and L. monocytogenes on surfaces of fresh beef indicated that the UVC-ozone treatment was more effective (P ≤ 0.05) than UVC light alone for reducing pathogens on the surface of fresh beef. Exposure to UVC or UVC plus gaseous ozone did not have a deleterious effect on fresh meat color and did not accelerate the formation of oxidative rancidity. These findings suggest that UVC and UVC in combination with gaseous ozone can be useful for enhancing the microbial safety of fresh beef without impairing fresh beef quality. HIGHLIGHTS
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Affiliation(s)
- Norasak Kalchayanand
- U.S. Department of Agriculture, Agricultural Research Service, Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, Nebraska 68933-0166, USA.,(ORCID: https://orcid.org/0000-0001-8060-4645 [N.K.])
| | - Joseph M Bosilevac
- U.S. Department of Agriculture, Agricultural Research Service, Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, Nebraska 68933-0166, USA
| | - David A King
- U.S. Department of Agriculture, Agricultural Research Service, Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, Nebraska 68933-0166, USA
| | - Tommy L Wheeler
- U.S. Department of Agriculture, Agricultural Research Service, Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, Nebraska 68933-0166, USA
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Cheng Y, Chen H, Sánchez Basurto LA, Protasenko VV, Bharadwaj S, Islam M, Moraru CI. Inactivation of Listeria and E. coli by Deep-UV LED: effect of substrate conditions on inactivation kinetics. Sci Rep 2020; 10:3411. [PMID: 32099043 PMCID: PMC7042228 DOI: 10.1038/s41598-020-60459-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Accepted: 02/10/2020] [Indexed: 11/08/2022] Open
Abstract
Irradiation with deep-ultraviolet light-emitting diodes (DUV LEDs) is emerging as a low energy, chemical-free approach to mitigate microbial contamination, but the effect of surface conditions on treatment effectiveness is not well understood. Here, inactivation of L. innocua and E. coli ATCC25922, as examples of Gram-positive and Gram-negative bacteria, respectively, by DUV LED of 280 nm wavelength was studied. Surface scenarios commonly encountered in environmental, clinical or food processing environments were used: nutrient rich surfaces, thin liquid films (TLF), and stainless steel surfaces (SS). DUV LED exposure achieved 5-log reduction for both strains within 10 min in most scenarios, except for TLF thicker than 0.6 mm. Inactivation kinetics in TLF and on dry SS followed the Weibull model (0.96 ≤ R2 ≤ 0.99), but the model overestimated inactivation by small-dose DUV on wet SS. Confocal microscopy revealed in situ that bacteria formed a dense outer layer at the liquid-air interface of the liquid droplet, protecting the cells inside the droplet from the bactericidal DUV. This resulted in lower than anticipated inactivation on wet SS at small DUV doses, and deviation from the Weibull model. These findings can be used to design effective DUV LED disinfection strategies for various surface conditions and applications.
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Affiliation(s)
- Yifan Cheng
- Department of Food Science, Cornell University, Ithaca, NY, 14850, USA
| | - Hanyu Chen
- Department of Food Science, Cornell University, Ithaca, NY, 14850, USA
| | | | | | - Shyam Bharadwaj
- Electrical and Computer Engineering, Cornell University, Ithaca, NY, 14850, USA
| | - Moududul Islam
- Electrical and Computer Engineering, Cornell University, Ithaca, NY, 14850, USA
| | - Carmen I Moraru
- Department of Food Science, Cornell University, Ithaca, NY, 14850, USA.
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Mohan V, Wibisono R, de Hoop L, Summers G, Fletcher GC. Identifying Suitable Listeria innocua Strains as Surrogates for Listeria monocytogenes for Horticultural Products. Front Microbiol 2019; 10:2281. [PMID: 31649633 PMCID: PMC6794387 DOI: 10.3389/fmicb.2019.02281] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Accepted: 09/18/2019] [Indexed: 11/13/2022] Open
Abstract
A laboratory-based study testing 9 Listeria innocua strains independently and a cocktail of 11 Listeria monocytogenes strains was carried out. The aim was to identify suitable L. innocua strain(s) to model L. monocytogenes in inactivation experiments. Three separate inactivation procedures and a hurdle combination of the three were employed: thermal inactivation (55°C), UV-C irradiation (245 nm), and chemical sanitizer (TsunamiTM 100, a mixture of acetic acid, peroxyacetic acid, and hydrogen peroxide). The responses were strain dependent in the case of L. innocua with different strains responding differently to different regimes and L. innocua isolates generally responded differently to the L. monocytogenes cocktail. In the thermal inactivation treatment, inactivation of all strains including the L. monocytogenes cocktail plateaued after 120 min. In the case of chemical sanitizer, inactivation could be achieved at concentrations of 10 and 20 ppm with inactivation increasing with contact time up to 8 min, beyond which there was no significant benefit. All L. innocua strains except PFR16D08 were more sensitive than the L. monocytogenes cocktail to the hurdle treatment. PFR16D08 almost matched the resistance of the L. monocytogenes cocktail but was much more resistant to the individual treatments. A cocktail of two L. innocua strains (PFR 05A07 and PFR 05A10) had the closest responses to the hurdle treatment to those of the L. monocytogenes cocktail and is therefore recommended for hurdle experiments.
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Affiliation(s)
| | | | | | | | - Graham C. Fletcher
- Food Safety and Preservation Team, The New Zealand Institute for Plant & Food Research Limited, Auckland, New Zealand
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Kramer B, Wunderlich J, Muranyi P. Inactivation of Listeria innocua on packaged meat products by pulsed light. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100353] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Heinrich V, Zunabovic M, Varzakas T, Bergmair J, Kneifel W. Pulsed Light Treatment of Different Food Types with a Special Focus on Meat: A Critical Review. Crit Rev Food Sci Nutr 2016; 56:591-613. [PMID: 25575192 DOI: 10.1080/10408398.2013.826174] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Today, the increasing demand for minimally processed foods that are at the same moment nutritious, organoleptically satisfactory, and free from microbial hazards challenges the research and development to establish alternative methods to reduce the level of bacterial contamination. As one of the recent emerging nonthermal methods, pulsed light (PL) constitutes a technology for the fast, mild, and residue-free surface decontamination of food and food contact materials in the processing environment. Via high frequency, high intensity pulses of broad-spectrum light rich in the UV fraction, viable cells as well as spores are inactivated in a nonselective multi-target process that rapidly overwhelms cell functions and subsequently leads to cell death. This review provides specific information on the technology of pulsed light and its suitability for unpackaged and packaged meat and meat products as well as food contact materials like production surfaces, cutting tools, and packaging materials. The advantages, limitations, risks, and essential process criteria to work efficiently are illustrated and discussed with relation to implementation on industrial level and future aspects. Other issues addressed by this paper are the need to take care of the associated parameters such as alteration of the product and utilized packaging material to satisfy consumers and other stakeholders.
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Affiliation(s)
- V Heinrich
- a Department of Food Sciences and Technology , Institute of Food Science, University of Natural Resources and Life Sciences , Vienna , Austria.,b OFI-Austrian Research Institute for Chemistry and Technology , Vienna , Austria
| | - M Zunabovic
- a Department of Food Sciences and Technology , Institute of Food Science, University of Natural Resources and Life Sciences , Vienna , Austria
| | - T Varzakas
- c Department of Food Technology , School of Agricultural Technology, Higher Technological Educational Institute of Kalamata , Hellas , Greece
| | - J Bergmair
- b OFI-Austrian Research Institute for Chemistry and Technology , Vienna , Austria
| | - W Kneifel
- a Department of Food Sciences and Technology , Institute of Food Science, University of Natural Resources and Life Sciences , Vienna , Austria
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Heinrich V, Zunabovic M, Bergmair J, Kneifel W, Jäger H. Post-packaging application of pulsed light for microbial decontamination of solid foods: A review. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.06.005] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Ultraviolet-C Light Inactivation Kinetics of E. coli on Bologna Beef Packaged in Plastic Films. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1487-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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11
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Effect of ultraviolet light treatment on microbial contamination, some textural and organoleptic parameters of cultured sea bass fillets (Dicentrarchus labrax). INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.07.002] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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12
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Wheeler T, Kalchayanand N, Bosilevac J. Pre- and post-harvest interventions to reduce pathogen contamination in the U.S. beef industry. Meat Sci 2014; 98:372-82. [DOI: 10.1016/j.meatsci.2014.06.026] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2014] [Revised: 06/19/2014] [Accepted: 06/20/2014] [Indexed: 10/25/2022]
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13
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Manzocco L, Nicoli MC. Surface Processing: Existing and Potential Applications of Ultraviolet Light. Crit Rev Food Sci Nutr 2014; 55:469-84. [DOI: 10.1080/10408398.2012.658460] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Jiang J, Xiong YL. Technologies and Mechanisms for Safety Control of Ready-to-eat Muscle Foods: An Updated Review. Crit Rev Food Sci Nutr 2014; 55:1886-901. [DOI: 10.1080/10408398.2012.732624] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Yun J, Yan R, Fan X, Gurtler J, Phillips J. Fate of E. coli O157:H7, Salmonella spp. and potential surrogate bacteria on apricot fruit, following exposure to UV-C light. Int J Food Microbiol 2013; 166:356-63. [DOI: 10.1016/j.ijfoodmicro.2013.07.021] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2013] [Revised: 07/18/2013] [Accepted: 07/19/2013] [Indexed: 10/26/2022]
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Milillo SR, Friedly EC, Saldivar JC, Muthaiyan A, O'bryan C, Crandall PG, Johnson MG, Ricke SC. A Review of the Ecology, Genomics, and Stress Response ofListeria innocuaandListeria monocytogenes. Crit Rev Food Sci Nutr 2012; 52:712-25. [DOI: 10.1080/10408398.2010.507909] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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17
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Endarko E, Maclean M, Timoshkin IV, MacGregor SJ, Anderson JG. High-Intensity 405 nm Light Inactivation of Listeria monocytogenes. Photochem Photobiol 2012; 88:1280-6. [DOI: 10.1111/j.1751-1097.2012.01173.x] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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18
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Sebranek JG, Jackson-Davis AL, Myers KL, Lavieri NA. Beyond celery and starter culture: advances in natural/organic curing processes in the United States. Meat Sci 2012; 92:267-73. [PMID: 22445489 DOI: 10.1016/j.meatsci.2012.03.002] [Citation(s) in RCA: 85] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2012] [Revised: 02/28/2012] [Accepted: 03/01/2012] [Indexed: 12/16/2022]
Abstract
Over the past 10years there has been ongoing development of curing processes with natural ingredients designed to meet consumer demand and regulatory requirements for natural and organic processed meats. Initially, these processes utilized celery concentrates with a high nitrate content combined with a nitrate-reducing starter culture. Subsequent advances included celery concentrates with the nitrate converted to nitrite by suppliers. Further, as questions developed concerning reduced concentration of preservatives and the microbiological safety of these processed meats, additional advances have resulted in a wide variety of ingredients and processes designed to provide supplementary antimicrobial effects for improved product safety.
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Affiliation(s)
- J G Sebranek
- Department of Animal Science, Iowa State University, Ames, IA 50011-3150, United States.
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Bernbom N, Vogel BF, Gram L. Listeria monocytogenes survival of UV-C radiation is enhanced by presence of sodium chloride, organic food material and by bacterial biofilm formation. Int J Food Microbiol 2011; 147:69-73. [PMID: 21463911 DOI: 10.1016/j.ijfoodmicro.2011.03.009] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2010] [Revised: 01/24/2011] [Accepted: 03/10/2011] [Indexed: 10/18/2022]
Abstract
The bactericidal effect on food processing surfaces of ceiling-mounted UV-C light (wavelength 254 nm) was determined in a fish smoke house after the routine cleaning and disinfection procedure. The total aerobic counts were reduced during UV-C light exposure (48 h) and the number of Listeria monocytogenes positive samples went from 30 (of 68) before exposure to 8 (of 68). We therefore in a laboratory model determined the L. monocytogenes reduction kinetics by UV-C light with the purpose of evaluating the influence of food production environmental variables, such as presence of NaCl, organic material and the time L. monocytogenes was allowed to adhere to steel before exposure. L. monocytogenes grown and attached in tryptone soy broth (TSB) with glucose were rapidly killed (after 2 min) by UV-C light. However, bacteria grown and adhered in TSB with glucose and 5% NaCl were more resistant and numbers declined with 4-5 log units during exposure of 8-10 min. Bacteria grown in juice prepared from cold-smoked salmon were protected and numbers were reduced with 2-3 log when UV-C light was used immediately after attachment whereas numbers did not change at all if bacteria had been allowed to form a biofilm for 7 days before exposure. It is not known if this enhanced survival is due to physiological changes in the attached bacterial cells, a physical protection of the cells in the food matrix or a combination. In conclusion, we demonstrate that UV-C light is a useful extra bacteriocidal step and that it, as all disinfecting procedures, is hampered by the presence of organic material.
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Affiliation(s)
- N Bernbom
- National Food Institute, Technical University of Denmark, Søltofts Plads, Building 221, DK-2800 Kgs. Lyngby, Denmark.
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KABAN GÜZIN, KAYA MÜKERREM, LÜCKE FRIEDRICHKARL. THE EFFECT OF LACTOBACILLUS SAKEI ON THE BEHAVIOR OF LISTERIA MONOCYTOGENES ON SLICED BOLOGNA-TYPE SAUSAGES. J Food Saf 2010. [DOI: 10.1111/j.1745-4565.2010.00248.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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SOMMERS CHRISTOPHERH, SITES JOSEPHE, MUSGROVE MICHAEL. ULTRAVIOLET LIGHT (254 NM) INACTIVATION OF PATHOGENS ON FOODS AND STAINLESS STEEL SURFACES. J Food Saf 2010. [DOI: 10.1111/j.1745-4565.2010.00220.x] [Citation(s) in RCA: 69] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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22
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SOMMERS CHRISTOPHERH, SCULLEN OJOSEPH, SITES JOSEPHE. INACTIVATION OF FOODBORNE PATHOGENS ON FRANKFURTERS USING ULTRAVIOLET LIGHT AND GRAS ANTIMICROBIALS. J Food Saf 2010. [DOI: 10.1111/j.1745-4565.2010.00232.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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