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Abstract
Abstract
Purpose of Review
The market for minimally processed products is constantly growing due to consumer demand. Besides food safety and increased shelf life, nutritional value and sensory appearance also play a major role and have to be considered by the food processors. Therefore, the purpose of the review was to summarize recent knowledge about important alternative non-thermal physical technologies, including both those which are actually applied (e.g. high-pressure processing and irradiation) and those demonstrating a high potential for future application in raw meat decontamination (e.g. pulsed light UV-C and cold plasma treatment). The evaluation of the methods is carried out with respect to efficiency, preservation of food quality and consumer acceptance.
Recent Findings
It was evident that significantly higher bacterial reductions are achieved with gamma-ray, electron beam irradiation and high pressure, followed by pulsed light, UV-C and cold plasma, with ultrasound alone proving the least effective. As a limitation, it must be noted that sensory deviations may occur and that legal approvals may have to be applied for.
Summary
In summary, it can be concluded that physical methods have the potential to be used for decontamination of meat surfaces in addition to common hygiene measures. However, the aim of future research should be more focused on the combined use of different technologies to further increase the inactivation effects by keeping meat quality at the same time.
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Xu A, Scullen O, Sheen S, Liu Y, Johnson JR, Sommers CH. Inactivation of extraintestinal pathogenic E. coli suspended in ground chicken meat by high pressure processing and identification of virulence factors which may affect resistance to high pressure. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107070] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Chuang S, Sheen S, Sommers CH, Zhou S, Sheen LY. Survival Evaluation of Salmonella and Listeria monocytogenes on Selective and Nonselective Media in Ground Chicken Meat Subjected to High Hydrostatic Pressure and Carvacrol. J Food Prot 2020; 83:37-44. [PMID: 31809196 DOI: 10.4315/0362-028x.jfp-19-075] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
High pressure processing (HPP) and treatment with the essential oil extract carvacrol had synergistic inactivation effects on Salmonella and Listeria monocytogenes in fresh ground chicken meat. Seven days after HPP treatment at 350 MPa for 10 min, Salmonella treated with 0.75% carvacrol was reduced to below the detection limit (1 log CFU/g) at 4°C and was reduced by ca. 6 log CFU at 10°C. L. monocytogenes was more sensitive to these imposed stressors, remaining below the detection limit during storage at both 4 and 10°C after HPP treatment at 350 MPa for 10 min following treatment with 0.45% carvacrol. However, pressure-injured bacterial cells may recover and lead to an overestimation of process lethality when a selective medium is used without proper justification. For HPP-stressed Salmonella, a 1- to 2-log difference was found between viable counts on xylose lysine Tergitol 4 agar and aerobic plate counts, but no significant difference was found for HPP-stressed L. monocytogenes between polymyxin-acriflavine-lithium chloride-ceftazidime-esculin-mannitol (PALCAM) agar and aerobic plate counts. HPP-induced bacterial injury and its recovery have been investigated by comparing selective and nonselective agar plate counts; however, few investigations have addressed this issue in the presence of essential oil extracts, taking into account the effect of high pressure and natural antimicrobial compounds (e.g., carvacrol) on bacterial survival in various growth media. Use of selective media may overestimate the efficacy of bacterial inactivation in food processing evaluation and validation studies, and the effects of various media should be systematically investigated.
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Affiliation(s)
- Shihyu Chuang
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA.,Institute of Food Science and Technology, National Taiwan University, Taipei 10617, Taiwan
| | - Shiowshuh Sheen
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA
| | - Christopher H Sommers
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA
| | - Siyuan Zhou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Lee-Yan Sheen
- Institute of Food Science and Technology, National Taiwan University, Taipei 10617, Taiwan
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Evaluation of commercial antimicrobials against stress-adapted Campylobacter jejuni on broiler wings by using immersion and electrostatic spray and an economic feasibility analysis. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.04.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Iv NWG, Abdul-Wakeel A, Ramos R, Sheen S. Evaluation of Hydrostatic High Pressure and Cold Storage Parameters for the Reduction of Campylobacter jejuni in Chicken Livers. J Food Prot 2019; 82:1039-1044. [PMID: 31124715 DOI: 10.4315/0362-028x.jfp-18-469] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Accepted: 02/14/2019] [Indexed: 11/11/2022]
Abstract
HIGHLIGHTS
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Affiliation(s)
- Nereus W Gunther Iv
- Molecular Characterization of Foodborne Pathogens Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA
| | - Aisha Abdul-Wakeel
- Molecular Characterization of Foodborne Pathogens Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA
| | - Rommel Ramos
- Food Safety and Intervention Technologies, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA
| | - Shiowshuh Sheen
- Food Safety and Intervention Technologies, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA
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García-Sánchez L, Melero B, Diez AM, Jaime I, Rovira J. Characterization of Campylobacter species in Spanish retail from different fresh chicken products and their antimicrobial resistance. Food Microbiol 2018; 76:457-465. [DOI: 10.1016/j.fm.2018.07.004] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2018] [Revised: 05/30/2018] [Accepted: 07/12/2018] [Indexed: 11/16/2022]
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Barba FJ, Koubaa M, do Prado-Silva L, Orlien V, Sant’Ana ADS. Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.05.011] [Citation(s) in RCA: 171] [Impact Index Per Article: 24.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Dallagnol AM, Barrio Y, Cap M, Szerman N, Castellano P, Vaudagna SR, Vignolo G. Listeria Inactivation by the Combination of High Hydrostatic Pressure and Lactocin AL705 on Cured-Cooked Pork Loin Slices. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1956-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Li K, Lemonakis L, Glover B, Moritz J, Shen C. Impact of Built-up-Litter and Commercial Antimicrobials on Salmonella and Campylobacter Contamination of Broiler Carcasses Processed at a Pilot Mobile Poultry-Processing Unit. Front Vet Sci 2017. [PMID: 28649571 PMCID: PMC5465233 DOI: 10.3389/fvets.2017.00088] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
The small-scale mobile poultry-processing unit (MPPU) produced raw poultry products are of particular food safety concern due to exemption of USDA poultry products inspection act. Limited studies reported the microbial quality and safety of MPPU-processed poultry carcasses. This study evaluated the Salmonella and Campylobacter prevalence in broiler ceca and on MPPU-processed carcasses and efficacy of commercial antimicrobials against Campylobacter jejuni on broilers. In study I, straight-run Hubbard × Cobb broilers (147) were reared for 38 days on clean-shavings (CS, 75) or built-up-litter (BUL, 72) and processed at an MPPU. Aerobic plate counts (APCs), coliforms, Escherichia coli, and yeast/molds (Y/M) of carcasses were analyzed on petrifilms. Ceca and carcass samples underwent microbial analyses for Salmonella and Campylobacter spp. using the modified USDA method and confirmed by API-20e test (Salmonella), latex agglutination immunoassay (Campylobacter), and Gram staining (Campylobacter). Quantitative polymerase chain reaction (CadF gene) identified the prevalence of C. jejuni and Campylobacter coli in ceca and on carcasses. In study II, fresh chilled broiler carcasses were spot inoculated with C. jejuni (4.5 log10 CFU/mL) and then undipped, or dipped into peroxyacetic acid (PAA) (1,000 ppm), lactic acid (5%), lactic and citric acid blend (2.5%), sodium hypochlorite (69 ppm), or a H2O2–PAA mix (SaniDate® 5.0, 0.25%) for 30 s. Surviving C. jejuni was recovered onto Brucella agar. APCs, coliforms, and E. coli populations were similar (P > 0.05) on CS and BUL carcasses. Carcasses of broilers raised on BUL contained a greater (P < 0.05) Y/M population (2.2 log10 CFU/mL) than those reared on CS (1.8 log10 CFU/mL). Salmonella was not detected in any ceca samples, whereas 2.8% of the carcasses from BUL were present with Salmonella. Prevalence of Campylobacter spp., C. jejuni was lower (P < 0.05), and C. coli was similar (P > 0.05) in CS-treated ceca than BUL samples. Prevalence of Campylobacter spp., C. jejuni, and C. coli was not different (P > 0.05) on CS- and BUL-treated carcasses. All antimicrobials reduced C. jejuni by 1.2–2.0 log CFU/mL on carcasses compared with controls. Hence, raising broilers on CS and applying post-chilling antimicrobial treatment can reduce Salmonella and Campylobacter on MPPU-processed broiler carcasses.
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Affiliation(s)
- KaWang Li
- Davis College, Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV, United States
| | - Lacey Lemonakis
- Davis College, Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV, United States
| | - Brian Glover
- Davis College, Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV, United States
| | - Joseph Moritz
- Davis College, Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV, United States
| | - Cangliang Shen
- Davis College, Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV, United States
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Liu HB, Li P, Sun C, Du XJ, Zhang Y, Wang S. Inhibitor-Assisted High-Pressure Inactivation of Bacteria in Skim Milk. J Food Sci 2017; 82:1672-1681. [DOI: 10.1111/1750-3841.13737] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2016] [Revised: 04/07/2017] [Accepted: 04/14/2017] [Indexed: 12/21/2022]
Affiliation(s)
- Hai-bin Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China
| | - Ping Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China
| | - Chang Sun
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China
| | - Xin-jun Du
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China
| | - Yan Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China
| | - Shuo Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology & Business Univ. (BTBU); Beijing 100048 China
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Gunther NW, Phillips JG, Sommers C. The Effects of 405-nm Visible Light on the Survival of Campylobacter on Chicken Skin and Stainless Steel. Foodborne Pathog Dis 2016; 13:245-50. [DOI: 10.1089/fpd.2015.2084] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Affiliation(s)
- Nereus W. Gunther
- Molecular Characterization of Foodborne Pathogens Research Unit, Eastern Regional Research Center, U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania
| | - John G. Phillips
- Agricultural Research Service–Retired, Eastern Regional Research Center, U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania
| | - Christopher Sommers
- Food Safety and Intervention Technologies Research Unit, Eastern Regional Research Center, U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania
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Sheen S, Cassidy J, Scullen B, Sommers C. Inactivation of a diverse set of shiga toxin-producing Escherichia coli in ground beef by high pressure processing. Food Microbiol 2015; 52:84-7. [DOI: 10.1016/j.fm.2015.07.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2015] [Revised: 06/25/2015] [Accepted: 07/02/2015] [Indexed: 11/29/2022]
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