1
|
Zulewska J, Lobacz A, Białobrzewski I, Grochowina A, Kamińska A. Influence of sustainable packaging material and packaging conditions on physicochemical, microbiological, and sensorial properties of cheeses. J Dairy Sci 2023; 106:8504-8522. [PMID: 37641356 DOI: 10.3168/jds.2022-22772] [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: 09/14/2022] [Accepted: 05/11/2023] [Indexed: 08/31/2023]
Abstract
The aim of this study was to evaluate the influence of different packaging materials [standard foil: BOPP (biaxially oriented polypropylene)/PET (polyester)/PE (polyethylene) for upper layer, and APET (polyethylene terephthalate)/PE for bottom layer; foil 1: PP (polypropylene)/PET/PE/EVOH (ethylene-vinyl alcohol copolymer)/PE upper layer, and PP/PE/EVOH/PE bottom layer; foil 2: PP/PET/PE/EVOH/PE upper layer, and PA (polyamide)/EVOH/PE bottom layer; foil 3: PP/PET/PE upper layer, and PA/EVOH/PE bottom layer; foil 4: PP/PET/PE upper layer, and PA/PE bottom layer; foil 5: PP upper layer, and PP/PP bottom layer] on the quality of 3 different ripening rennet cheeses packed under different modified atmosphere (MAP) conditions as reflected in particular physicochemical, microbiological, and sensorial changes. The changes were monitored during a period of 90 d of storage at 2°C or 8°C. For Gouda cheese, CO2 content of the headspace of the packages was in the range 35% to 45%, whereas for Maasdamer and Sielski Klasyczny cheeses it was 55% to 65%. Three-way ANOVA showed that the foil type influenced the moisture content of Gouda cheese stored for 90 d at 2°C and for Sielski Klasyczny cheese at 8°C, whereas the moisture content was not dependent on MAP conditions during storage. Moreover, the foil type had a significant effect on free fatty acid changes for Gouda and Sielski Klasyczny cheeses stored at 2°C for 90 d. Sensory attributes changed significantly over storage time at 2°C for all studied cheeses as affected by foil type, whereas there was no effect of MAP conditions. In general, the cheeses packed in standard foil and foil 4 were characterized by the highest values of mean sensory attributes. Time was the most significant factor influencing most changes in physicochemical and sensory attributes of cheeses stored at 2°C and 8°C. The storage temperature did not affect the moisture of the samples during storage. In general, we found an increase in the pH value during storage regardless of storage temperature. It was possible to decrease the thickness of the packaging material from initial 103 and 250 µm (standard foil; lid and bottom, respectively) to 98 and 100 µm (foil 4) without affecting sensory attributes of the product.
Collapse
Affiliation(s)
- Justyna Zulewska
- Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn 10-719, Poland.
| | - Adriana Lobacz
- Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn 10-719, Poland
| | - Ireneusz Białobrzewski
- Department of Systems Engineering, Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn 10-719, Poland
| | | | - Anna Kamińska
- Hochland Polska Sp. z o. o., Kaźmierz 64-530, Poland
| |
Collapse
|
2
|
van Gijtenbeek LA, Singer Q, Steffensen LE, Neuens S, Guldager HS, Bidstrup S, Høgholm T, Madsen MG, Glass K, Siedler S. Lacticaseibacillus rhamnosus Impedes Growth of Listeria spp. in Cottage Cheese through Manganese Limitation. Foods 2021; 10:1353. [PMID: 34208094 PMCID: PMC8230772 DOI: 10.3390/foods10061353] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 06/01/2021] [Accepted: 06/04/2021] [Indexed: 01/25/2023] Open
Abstract
Acidification and nutrient depletion by dairy starter cultures is often sufficient to prevent outgrowth of pathogens during post-processing of cultured dairy products. In the case of cottage cheese, however, the addition of cream dressing to the curd and subsequent cooling procedures can create environments that may be hospitable for the growth of Listeria monocytogenes. We report on a non-bacterio-cinogenic Lacticaseibacillus rhamnosus strain that severely limits the growth potential of L. monocytogenes in creamed cottage cheese. The main mechanism underlying Listeria spp. inhibition was found to be caused by depletion of manganese (Mn), thus through competitive exclusion of a trace element essential for the growth of many microorganisms. Growth of Streptococcus thermophilus and Lactococcus lactis that constitute the starter culture, on the other hand, were not influenced by reduced Mn levels. Addition of L. rhamnosus with Mn-based bioprotective properties during cottage cheese production therefore offers a solution to inhibit undesired bacteria in a bacteriocin-independent fashion.
Collapse
Affiliation(s)
- Lieke A. van Gijtenbeek
- Chr. Hansen A/S, Bøge Alle 10-12, DK-2970 Hørsholm, Denmark; (L.A.v.G.); (L.E.S.); (S.N.); (H.S.G.); (S.B.); (T.H.); (M.G.M.)
| | - Quinn Singer
- Food Research Institute, University of Wisconsin-Madison, 1550 Linden Drive, Madison, WI 53706, USA; (Q.S.); (K.G.)
| | - Louise E. Steffensen
- Chr. Hansen A/S, Bøge Alle 10-12, DK-2970 Hørsholm, Denmark; (L.A.v.G.); (L.E.S.); (S.N.); (H.S.G.); (S.B.); (T.H.); (M.G.M.)
| | - Shannon Neuens
- Chr. Hansen A/S, Bøge Alle 10-12, DK-2970 Hørsholm, Denmark; (L.A.v.G.); (L.E.S.); (S.N.); (H.S.G.); (S.B.); (T.H.); (M.G.M.)
| | - Helle S. Guldager
- Chr. Hansen A/S, Bøge Alle 10-12, DK-2970 Hørsholm, Denmark; (L.A.v.G.); (L.E.S.); (S.N.); (H.S.G.); (S.B.); (T.H.); (M.G.M.)
| | - Susanne Bidstrup
- Chr. Hansen A/S, Bøge Alle 10-12, DK-2970 Hørsholm, Denmark; (L.A.v.G.); (L.E.S.); (S.N.); (H.S.G.); (S.B.); (T.H.); (M.G.M.)
| | - Tina Høgholm
- Chr. Hansen A/S, Bøge Alle 10-12, DK-2970 Hørsholm, Denmark; (L.A.v.G.); (L.E.S.); (S.N.); (H.S.G.); (S.B.); (T.H.); (M.G.M.)
| | - Mikkel G. Madsen
- Chr. Hansen A/S, Bøge Alle 10-12, DK-2970 Hørsholm, Denmark; (L.A.v.G.); (L.E.S.); (S.N.); (H.S.G.); (S.B.); (T.H.); (M.G.M.)
| | - Kathleen Glass
- Food Research Institute, University of Wisconsin-Madison, 1550 Linden Drive, Madison, WI 53706, USA; (Q.S.); (K.G.)
| | - Solvej Siedler
- Chr. Hansen A/S, Bøge Alle 10-12, DK-2970 Hørsholm, Denmark; (L.A.v.G.); (L.E.S.); (S.N.); (H.S.G.); (S.B.); (T.H.); (M.G.M.)
| |
Collapse
|
3
|
Brown SR, Forauer EC, D'Amico DJ. Effect of modified atmosphere packaging on the growth of spoilage microorganisms and Listeria monocytogenes on fresh cheese. J Dairy Sci 2018; 101:7768-7779. [DOI: 10.3168/jds.2017-14217] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Accepted: 05/11/2018] [Indexed: 11/19/2022]
|
4
|
Ho TM, Howes T, Bhandari BR. An innovative approach to extend the shelf life of cottage cheese curds using food grade CO 2‐α‐cyclodextrin complex powder: A preliminary study. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13514] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Thao M. Ho
- School of Agriculture and Food SciencesThe University of Queensland Queensland Australia
- Food Technology DepartmentAn Giang University An Giang Vietnam
| | - Tony Howes
- School of Chemical EngineeringThe University of Queensland Queensland Australia
| | - Bhesh R. Bhandari
- School of Agriculture and Food SciencesThe University of Queensland Queensland Australia
| |
Collapse
|
5
|
Assessing the capacity of growth, survival, and acid adaptive response of Listeria monocytogenes during storage of various cheeses and subsequent simulated gastric digestion. Int J Food Microbiol 2017; 246:50-63. [DOI: 10.1016/j.ijfoodmicro.2017.01.015] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2016] [Revised: 01/22/2017] [Accepted: 01/24/2017] [Indexed: 11/19/2022]
|
6
|
Lo R, Turner MS, Weeks M, Bansal N. Culture-independent bacterial community profiling of carbon dioxide treated raw milk. Int J Food Microbiol 2016; 233:81-89. [DOI: 10.1016/j.ijfoodmicro.2016.06.015] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2016] [Revised: 05/30/2016] [Accepted: 06/14/2016] [Indexed: 01/14/2023]
|
7
|
Cano Embuena AI, Cháfer Nácher M, Chiralt Boix A, Molina Pons MP, Borrás Llopis M, Beltran Martínez MC, González Martínez C. Quality of goat′s milk cheese as affected by coating with edible chitosan‐essential oil films. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12306] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Amalia Isabel Cano Embuena
- Instituto de Ingeniería de Alimentos para el desarrollo Universidad Politécnica de Valencia Camino de Vera s/n 48022 Valencia Spain
| | - Maite Cháfer Nácher
- Instituto de Ingeniería de Alimentos para el desarrollo Universidad Politécnica de Valencia Camino de Vera s/n 48022 Valencia Spain
| | - Amparo Chiralt Boix
- Instituto de Ingeniería de Alimentos para el desarrollo Universidad Politécnica de Valencia Camino de Vera s/n 48022 Valencia Spain
| | - Mª Pilar Molina Pons
- Departamento de Ciencia Animal Universidad Politécnica de Valencia Camino de Vera s/n 48022 Valencia Spain
| | - Milagros Borrás Llopis
- Departamento de Ciencia Animal Universidad Politécnica de Valencia Camino de Vera s/n 48022 Valencia Spain
| | - Mª Carmen Beltran Martínez
- Departamento de Ciencia Animal Universidad Politécnica de Valencia Camino de Vera s/n 48022 Valencia Spain
| | - Chelo González Martínez
- Instituto de Ingeniería de Alimentos para el desarrollo Universidad Politécnica de Valencia Camino de Vera s/n 48022 Valencia Spain
| |
Collapse
|
8
|
Ho TM, Howes T, Bhandari BR. Methods to extend the shelf-life of cottage cheese - a review. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12309] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Thao M Ho
- School of Agriculture and Food Sciences; The University of Queensland; Brisbane QLD Australia
| | - Tony Howes
- School of Chemical Engineering; The University of Queensland; Brisbane QLD Australia
| | - Bhesh R. Bhandari
- School of Agriculture and Food Sciences; The University of Queensland; Brisbane QLD Australia
| |
Collapse
|
9
|
Lo R, Xue T, Weeks M, Turner MS, Bansal N. Inhibition of bacterial growth in sweet cheese whey by carbon dioxide as determined by culture-independent community profiling. Int J Food Microbiol 2015; 217:20-8. [PMID: 26476573 DOI: 10.1016/j.ijfoodmicro.2015.10.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2015] [Revised: 09/25/2015] [Accepted: 10/03/2015] [Indexed: 01/08/2023]
Abstract
Whey is a valuable co-product from cheese making that serves as a raw material for a wide range of products. Its rich nutritional content lends itself to rapid spoilage, thus it typically needs to be pasteurised and refrigerated promptly. Despite the extensive literature on milk spoilage bacteria, little is known about the spoilage bacteria of whey. The utility of carbon dioxide (CO2) to extend the shelf-life of raw milk and cottage cheese has been well established, but its application in whey preservation has not yet been explored. This study aims to characterise the microbial populations of fresh and spoiled sweet whey by culture-independent community profiling using 454 pyrosequencing of 16S rRNA gene amplicons and to determine whether carbonation is effective in inhibiting bacterial growth in sweet whey. The microbiota of raw Cheddar and Mozzarella whey was dominated by cheese starter bacteria. After pasteurisation, two out of the three samples studied became dominated by diverse environmental bacteria from various phyla, with Proteobacteria being the most dominant. Diverse microbial profiles were maintained until spoilage occurred, when the entire population was dominated by just one or two genera. Whey spoilage bacteria were found to be similar to those of milk. Pasteurised Cheddar and Mozzarella whey was spoiled by Bacillus sp. or Pseudomonas sp., and raw Mozzarella whey was spoiled by Pseudomonas sp., Serratia sp., and other members of the Enterobacteriaceae family. CO2 was effective in inhibiting bacterial growth of pasteurised Cheddar and Mozzarella whey stored at 15°C and raw Mozzarella whey stored at 4°C. The spoilage bacteria of the carbonated samples were similar to those of the non-carbonated controls.
Collapse
Affiliation(s)
- Raquel Lo
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD 4072, Australia
| | - Tian Xue
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD 4072, Australia
| | - Mike Weeks
- Dairy Innovation Australia Limited, Werribee, VIC 3030, Australia
| | - Mark S Turner
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD 4072, Australia; Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD 4072, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD 4072, Australia.
| |
Collapse
|
10
|
Chaix E, Broyart B, Couvert O, Guillaume C, Gontard N, Guillard V. Mechanistic model coupling gas exchange dynamics and Listeria monocytogenes growth in modified atmosphere packaging of non respiring food. Food Microbiol 2015; 51:192-205. [PMID: 26187845 DOI: 10.1016/j.fm.2015.05.017] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2015] [Revised: 05/04/2015] [Accepted: 05/21/2015] [Indexed: 11/28/2022]
Abstract
A mechanistic model coupling O2 and CO2 mass transfer (namely diffusion and solubilisation in the food itself and permeation through the packaging material) to microbial growth models was developed aiming at predicting the shelf life of modified atmosphere packaging (MAP) systems. It was experimentally validated on a non-respiring food by investigating concomitantly the O2/CO2 partial pressure in packaging headspace and the growth of Listeria monocytogenes (average microbial count) within the food sample. A sensitivity analysis has revealed that the reliability of the prediction by this "super-parametrized" model (no less than 47 parameters were required for running one simulation) was strongly dependent on the accuracy of the microbial input parameters. Once validated, this model was used to decipher the role of O2/CO2 mass transfer on microbial growth and as a MAP design tool: an example of MAP dimensioning was provided in this paper as a proof of concept.
Collapse
Affiliation(s)
- E Chaix
- UMR 1208 IATE Agropolymers Engineering and Emerging Technologies, Université de Montpellier, CIRAD, INRA, Montpellier Supagro, 2 place Pierre Viala, F-34060 Montpellier Cedex 1, France
| | - B Broyart
- UMR 1145 Ingénierie Procédés Aliments (GENIAL), AgroParisTech, INRA, 1 avenue des Olympiades, F-91300 Massy, France
| | - O Couvert
- Université de Brest, EA3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, UMT14.01 SPORE-RISK, 6 rue de l'Université, F-29334 Quimper, France
| | - C Guillaume
- UMR 1208 IATE Agropolymers Engineering and Emerging Technologies, Université de Montpellier, CIRAD, INRA, Montpellier Supagro, 2 place Pierre Viala, F-34060 Montpellier Cedex 1, France
| | - N Gontard
- UMR 1208 IATE Agropolymers Engineering and Emerging Technologies, Université de Montpellier, CIRAD, INRA, Montpellier Supagro, 2 place Pierre Viala, F-34060 Montpellier Cedex 1, France
| | - V Guillard
- UMR 1208 IATE Agropolymers Engineering and Emerging Technologies, Université de Montpellier, CIRAD, INRA, Montpellier Supagro, 2 place Pierre Viala, F-34060 Montpellier Cedex 1, France.
| |
Collapse
|
11
|
Comparison of five methods for direct extraction of surface proteins from Listeria monocytogenes for proteomic analysis by orbitrap mass spectrometry. J Microbiol Methods 2015; 110:54-60. [PMID: 25578509 DOI: 10.1016/j.mimet.2015.01.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2014] [Revised: 01/06/2015] [Accepted: 01/07/2015] [Indexed: 12/13/2022]
Abstract
Extracts of surface proteins, with minimal artifacts from contaminating cytosolic components, are highly desirable for investigating surface factors involved in the attachment and formation of biofilms by bacteria that are problematic in commercial food processing facilities. In this study, we compared the protein profiles of the food pathogen, Listeria monocytogenes, recovered after applying different surface protein extraction methods compiled from the literature: trypsin-enzymatic shaving with BICAM/sucrose or Tris/sucrose buffers (Tryp B+S, Tryp T+S), Tris-buffered urea (UB), lithium chloride (LiCl) and Tris-buffered urea applied with hypotonic-stressed cells (UB-Ghost), and subjected them to liquid chromatography tandem mass spectrometry and protein identification. The data indicate that the UB-Ghost extraction method provides a cleaner extract of surface proteins including the predicted (this study and the literature) or validated members (literature) from L. monocytogenes. This was determined by an accumulative lower unique peptide number exhibited by mass spectrometry for total cytoplasmic proteins among different surface extracts, with a majority of proteins demonstrating hydrophilic properties. The extracted proteins were from different functional categories and have associations with the cell surface, intermediary metabolism, information pathways, or functionally unknown proteins as suggested by in silico analyses performed by other groups (Leger and ListiList). The utilization of an optimized method for surface protein extraction should greatly facilitate identification by LC-MS/MS that could be useful to anyone working on molecular proteomics of bacterial surfaces.
Collapse
|
12
|
Østergaard NB, Eklöw A, Dalgaard P. Modelling the effect of lactic acid bacteria from starter- and aroma culture on growth of Listeria monocytogenes in cottage cheese. Int J Food Microbiol 2014; 188:15-25. [PMID: 25086348 DOI: 10.1016/j.ijfoodmicro.2014.07.012] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2014] [Revised: 04/23/2014] [Accepted: 07/12/2014] [Indexed: 10/25/2022]
Abstract
Four mathematical models were developed and validated for simultaneous growth of mesophilic lactic acid bacteria from added cultures and Listeria monocytogenes, during chilled storage of cottage cheese with fresh- or cultured cream dressing. The mathematical models include the effect of temperature, pH, NaCl, lactic- and sorbic acid and the interaction between these environmental factors. Growth models were developed by combining new and existing cardinal parameter values. Subsequently, the reference growth rate parameters (μref at 25°C) were fitted to a total of 52 growth rates from cottage cheese to improve model performance. The inhibiting effect of mesophilic lactic acid bacteria from added cultures on growth of L. monocytogenes was efficiently modelled using the Jameson approach. The new models appropriately predicted the maximum population density of L. monocytogenes in cottage cheese. The developed models were successfully validated by using 25 growth rates for L. monocytogenes, 17 growth rates for lactic acid bacteria and a total of 26 growth curves for simultaneous growth of L. monocytogenes and lactic acid bacteria in cottage cheese. These data were used in combination with bias- and accuracy factors and with the concept of acceptable simulation zone. Evaluation of predicted growth rates of L. monocytogenes in cottage cheese with fresh- or cultured cream dressing resulted in bias-factors (Bf) of 1.07-1.10 with corresponding accuracy factor (Af) values of 1.11 to 1.22. Lactic acid bacteria from added starter culture were on average predicted to grow 16% faster than observed (Bf of 1.16 and Af of 1.32) and growth of the diacetyl producing aroma culture was on average predicted 9% slower than observed (Bf of 0.91 and Af of 1.17). The acceptable simulation zone method showed the new models to successfully predict maximum population density of L. monocytogenes when growing together with lactic acid bacteria in cottage cheese. 11 of 13 simulations of L. monocytogenes growth were within the acceptable simulation zone, which demonstrated good performance of the empirical inter-bacterial interaction model. The new set of models can be used to predict simultaneous growth of mesophilic lactic acid bacteria and L. monocytogenes in cottage cheese during chilled storage at constant and dynamic temperatures. The applied methodology is likely to be applicable for safety prediction of other types of fermented and unripened dairy products where inhibition by lactic acid bacteria is important for growth of pathogenic microorganisms.
Collapse
Affiliation(s)
- Nina Bjerre Østergaard
- National Food Institute (DTU Food), Technical University of Denmark, Kongens Lyngby, Denmark.
| | - Annelie Eklöw
- Arla Strategic Innovation Centre (ASIC), Stockholm, Sweden
| | - Paw Dalgaard
- National Food Institute (DTU Food), Technical University of Denmark, Kongens Lyngby, Denmark
| |
Collapse
|
13
|
SINGH PREETI, WANI ALIABAS, KARIM AA, LANGOWSKI HORSTCHRISTIAN. The use of carbon dioxide in the processing and packaging of milk and dairy products: A review. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00744.x] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
14
|
Finazzi G, Daminelli P, Serraino A, Pizzamiglio V, Riu R, Giacometti F, Bertasi B, Losio M, Boni P. Behaviour of Listeria monocytogenes in packaged water buffalo mozzarella cheese. Lett Appl Microbiol 2011; 53:364-70. [DOI: 10.1111/j.1472-765x.2011.03118.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
15
|
Lee AJ, Byun BY, Kang DH, Tang J, Kim YW, Hwang HJ, Mah JH. The ability of zinc to inhibit the sporulation and viability of Clostridium sporogenes and growth of other bacteria. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02644.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
16
|
IRKIN REYHAN. SHELF-LIFE OF UNSALTED AND LIGHT “LOR” WHEY CHEESE STORED UNDER VARIOUS PACKAGING CONDITIONS: MICROBIOLOGICAL AND SENSORY ATTRIBUTES. J FOOD PROCESS PRES 2011. [DOI: 10.1111/j.1745-4549.2009.00469.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
17
|
Hotchkiss JH, Werner BG, Lee EY. Addition of Carbon Dioxide to Dairy Products to Improve Quality: A Comprehensive Review. Compr Rev Food Sci Food Saf 2006. [DOI: 10.1111/j.1541-4337.2006.00008.x] [Citation(s) in RCA: 83] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
18
|
Ransom G. Considerations for establishing safety-based consume-by date labels for refrigerated ready-to-eat foods. J Food Prot 2005; 68:1761-75. [PMID: 21132993 DOI: 10.4315/0362-028x-68.8.1761] [Citation(s) in RCA: 52] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Gerri Ransom
- U.S. Department of Agriculture, Food Safety and Inspection Service, Office of Public Health Science, Room 333 Aerospace Center, 1400 Independence Avenue S.W., Washington, DC 20250-3700, USA.
| | | |
Collapse
|
19
|
|
20
|
Taylor D, Ogden L. Carbonation of Viscous Fluids: Carbon Dioxide Holding Capacity and Rate to Saturation of Simulated Yogurt. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb09449.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
21
|
Williams RC, Golden DA. Influence of modified atmospheric storage, lactic acid, and NaCl on survival of sublethally heat-injured Listeria monocytogenes. Int J Food Microbiol 2001; 64:379-86. [PMID: 11294361 DOI: 10.1016/s0168-1605(00)00479-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
The effect of package atmosphere on survival of uninjured and sublethally heat-injured Listeria monocytogenes, inoculated onto tryptose phosphate agar containing 0.85% lactic acid and 2% NaCl (TPALAS) was investigated. Inoculated TPALAS plates were packaged in air, 100% N2 (N2), 30% CO2-70% N2 (CO2-N2), and vacuum and stored at 4 and 20 degrees C for up to 31 days. Recovery of L. monocytogenes from TPALAS was influenced by the injury status (i.e., injured and uninjured) of the inoculum, storage atmosphere (air, N2, CO2-N2, and vacuum), storage temperature (4 and 20 degrees C), and recovery media [tryptose phosphate agar (TPA) and modified Oxford agar (MOX)] (P <0.05). Overall, storage at 4 degrees C supported greater survival than storage at 20 degrees C (P< 0.05). Uninjured L. monocytogenes stored at 4 degrees C was recovered on TPA better than sublethally heat-injured L. monocytogenes stored at 40 degrees C (P < 0.05). Recovery of sublethally heat-injured L. monocytogenes stored at 4 degrees C followed the order N2 > CO2-N2 > air > vacuum (P < 0.05), whereas recovery of uninjured L. monocyrogenes stored at 4 degrees C followed the order N2 > CO2-N2 > vacuum > air (P < 0.05). Air and vacuum atmospheres supported greater survival of uninjured and heat-injured L. monocytogenes than N2 and CO2-N2 atmospheres at 20 degrees C (P < 0.05). Recovery of sublethally heat-injured L. monocytogenes stored at 20 degrees C followed the order vacuum > air> CO2-N2 = N2 (P <0.05), whereas recovery of uninjured L. monocytogenes stored at 20 degrees C followed the order vacuum > air> CO2-N2 > N2 (P<0.05). Uninjured L. monocytogenes stored under N2 at 4 degrees C was recovered best, whereas sublethally heat-injured L. monocytogenes stored under N2 at 20 degrees C was recovered poorest (P < 0.05). Factors such as package atmosphere and storage temperature, involved in the production, storage, and distribution of fermented foods must be thoroughly evaluated when determining strategies for control and detection of L. monocytogenes in such products.
Collapse
Affiliation(s)
- R C Williams
- The University of Tennessee, Agricultural Experiment Station, Department of Food Science and Technology, Knoxville 37996, USA
| | | |
Collapse
|
22
|
Karagül-Yüceer Y, Wilson JC, White CH. Formulations and processing of yogurt affect the microbial quality of carbonated yogurt. J Dairy Sci 2001; 84:543-50. [PMID: 11286405 DOI: 10.3168/jds.s0022-0302(01)74506-7] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Carbonation, flavor, culture type, pH, and storage time were varied to investigate the effects of these variables and their interactions on the growth of both typical and nontypical yogurt cultures and some contaminating bacteria. Two types of yogurt cultures (YC-470 and YC-180) were used as the source of typical yogurt bacteria, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. In addition, Lactobacillus acidophilus (LA-K) and Bifidobacterium longum ATCC 15707 were added as nontypical yogurt cultures to make sweetened low fat (1%) Swiss-style plain, strawberry, and lemon yogurts. Samples were incubated at 43 degrees C until pH values of 5.0 or 4.2 were reached. Strawberry yogurts at low (4.2) and high (5.0) pHs were divided into three portions, which were separately inoculated with contaminating bacteria, Bacillus licheniformis ATCC 14580, Escherichia coli ATCC 11775, and Listeria monocytogenes Scott A. After incorporation of carbon dioxide (1.10 to 1.27 volume of CO2 gas dissolved in water), the yogurt was stored at 4 degrees C for a 90-d period. Carbon dioxide did not affect the growth of typical or nontypical yogurt bacteria. Also, CO2 did not inhibit the growth of undesirable microorganisms. In general, low levels of CO2 did not affect the bacterial population in yogurt. The microflora of yogurt were influenced by culture type, pH, flavor type, and storage time or their interactions.
Collapse
Affiliation(s)
- Y Karagül-Yüceer
- Department of Food Science and Technology, Mississippi Agricultural and Forestry Experiment Station, Southeast Dairy Foods Research Center, Mississippi State University, Mississippi State 39762, USA
| | | | | |
Collapse
|
23
|
Fernández PS, George SM, Sills CC, Peck MW. Predictive model of the effect of CO2, pH, temperature and NaCl on the growth of Listeria monocytogenes. Int J Food Microbiol 1997; 37:37-45. [PMID: 9237120 DOI: 10.1016/s0168-1605(97)00043-3] [Citation(s) in RCA: 89] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
The growth responses of L. monocytogenes as affected by CO2 concentration (0-100% v/v, balance nitrogen), NaCl concentration (0.5-8.0% w/v), pH (4.5-7.0) and temperature (4-20 degrees C) were studied in laboratory medium. Growth curves were fitted using the model of Baranyi and Roberts, and specific growth rates derived from the curve fit were modelled. Predictions for specific growth rate, doubling time and time to a 1000-fold increase could be made for any combination of conditions within the matrix. Predictions of growth from the model were compared with published data and this showed the model to be suitable for predicting growth of L. monocytogenes in a range of foods packaged under a modified atmosphere.
Collapse
Affiliation(s)
- P S Fernández
- Institute of Food Research, Norwich Laboratory, Colney, UK
| | | | | | | |
Collapse
|
24
|
George SM, Richardson LC, Peck MW. Predictive models of the effect of temperature, pH and acetic and lactic acids on the growth of Listeria monocytogenes. Int J Food Microbiol 1996; 32:73-90. [PMID: 8880329 DOI: 10.1016/0168-1605(96)01108-7] [Citation(s) in RCA: 61] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
The combined effect of temperature (1-20 degrees C), pH (4.5-7.2) and acetic acid (0-10,000 mg/l; model 1) or lactic acid (0-20,000 mg/l; model 2) on growth of Listeria monocytogenes in laboratory media was studied. Growth curves at various combinations of temperature, pH and acid concentration were fitted by the model of Baranyi and Roberts (1994), and specific growth rates derived from the curve fit were modelled. Predictions of growth from the models were compared with data in the literature, and this showed the models to be suitable for use in predicting growth of L. monocytogenes in a range of foods including meat, poultry, fish, egg and milk and dairy products. The two models are compatible, i.e. they give similar predictions for cases when no acid is present.
Collapse
Affiliation(s)
- S M George
- Institute of Food Research, Norwich Laboratory, UK
| | | | | |
Collapse
|