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Latoch A, Czarniecka-Skubina E, Moczkowska-Wyrwisz M. Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review. Foods 2023; 12:3638. [PMID: 37835291 PMCID: PMC10572579 DOI: 10.3390/foods12193638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Revised: 09/28/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
Marinating is a traditional method of improving the quality of meat, but it has been modified in response to consumer demand for "clean label" products. The aim of this review is to present scientific literature on the natural ingredients contained in marinades, the parameters of the marinating process, and certain mechanisms that bring about changes in meat. A review was carried out of publications from 2000 to 2023 available in Web of Science on the natural ingredients of meat marinades: fruit and vegetables, seasonings, fermented dairy products, wine, and beer. The review showed that natural marinades improve the sensory quality of meat and its culinary properties; they also extend its shelf life. They affect the safety of meat products by limiting the oxidation of fats and proteins. They also reduce biogenic amines and the formation of heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbons (PAHs). This is possible due to the presence of biologically active substances and competitive microflora from dairy products. However, some marinades, especially those that are acidic, cause a slightly acidic flavour and an unfavourable colour change. Natural compounds in the ingredients of marinades are accepted by consumers. There are no results in the literature on the impact of natural marinades on the nutritional value and health-promoting potential of meat products, so it can be assumed that this is a future direction for scientific research.
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Affiliation(s)
- Agnieszka Latoch
- Department of Animal Food Technology, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland;
| | - Ewa Czarniecka-Skubina
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 166 Nowoursynowska St., 02-787 Warsaw, Poland;
| | - Małgorzata Moczkowska-Wyrwisz
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 166 Nowoursynowska St., 02-787 Warsaw, Poland;
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2
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Rodríguez-Melcón C, Esteves A, Carballo J, Alonso-Calleja C, Capita R. Effect of Sodium Nitrite, Nisin and Lactic Acid on the Prevalence and Antibiotic Resistance Patterns of Listeria monocytogenes Naturally Present in Poultry. Foods 2023; 12:3273. [PMID: 37685205 PMCID: PMC10486771 DOI: 10.3390/foods12173273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 08/09/2023] [Accepted: 08/11/2023] [Indexed: 09/10/2023] Open
Abstract
The impact of treating minced chicken meat with sodium nitrite (SN, 100 ppm), nisin (Ni, 10 ppm) and lactic acid (LA, 3000 ppm) on the levels of some microbial groups indicating hygiene quality were investigated. Specifically, aerobic plate counts and culture-based counts of psychrotrophic microorganisms and enterobacteria were obtained. Additionally, the prevalence of Listeria monocytogenes and the resistance of 245 isolates from this bacterium to 15 antibiotics were documented. L. monocytogenes was isolated using the ISO 11290-1:2017 method and confirmed with polymerase chain reaction using the lmo1030 gene. Antibiotic resistance was established using the disc diffusion technique (EUCAST and CLSI criteria). Twenty-four hours after treatment, the microbial load (log10 cfu/g) was reduced (p < 0.05) relative to controls in those samples treated with LA, with counts of 5.51 ± 1.05 (LA-treated samples) vs. 7.53 ± 1.02 (control) for APC, 5.59 ± 1.14 (LA) vs. 7.13 ± 1.07 (control) for psychrotrophic microorganisms and 2.33 ± 0.51 (LA) vs. 4.23 ± 0.88 (control) for enterobacteria. L. monocytogenes was detected in 70% (control samples), 60% (samples receiving SN), 65% (Ni) and 50% (LA) (p > 0.05) of samples. All strains showed resistance to multiple antimicrobials (between 3 and 12). In all, 225 isolates (91.8%) showed a multi-drug resistant (MDR) phenotype, and one isolate (0.4%) showed an extensively drug-resistant (XDR) phenotype. The mean number of resistances per strain was lower (p < 0.01) in the control samples, at 5.77 ± 1.22, than in those receiving treatment, at 6.39 ± 1.51. It is suggested that the use of food additives might increase the prevalence of resistance to antibiotics in L. monocytogenes, although additional studies would be necessary to verify this finding by analyzing a higher number of samples and different foodstuffs and by increasing the number of antimicrobial compounds and concentrations to be tested.
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Affiliation(s)
- Cristina Rodríguez-Melcón
- Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain
- Institute of Food Science and Technology, University of León, E-24071 León, Spain
| | - Alexandra Esteves
- Department of Veterinary Sciences, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
| | - Javier Carballo
- Area of Food Technology, Faculty of Sciences, University of Vigo, E-32004 Ourense, Spain
| | - Carlos Alonso-Calleja
- Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain
- Institute of Food Science and Technology, University of León, E-24071 León, Spain
| | - Rosa Capita
- Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain
- Institute of Food Science and Technology, University of León, E-24071 León, Spain
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3
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Wu J, Zang M, Wang S, Zhao B, Bai J, Xu C, Shi Y, Qiao X. Nisin: From a structural and meat preservation perspective. Food Microbiol 2023; 111:104207. [PMID: 36681394 DOI: 10.1016/j.fm.2022.104207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 12/07/2022] [Accepted: 12/09/2022] [Indexed: 12/14/2022]
Abstract
Nisin is a posttranslationally modified antimicrobial peptide that is widely used as a food preservative. It contains five cyclic thioethers of varying sizes. Nisin activity and stability are closely related to its primary and three dimensional structures. It has nine reported natural variants. Nisin A is the most studied nisin as it was the first one purified. Here, we review the sequence feature of nisin A and its natural variants, and their biosynthesis pathway, mode of action and application as a meat preservative. We systematically illustrate the functional domains of the main enzymes (NisB, NisC, and NisP) involved in nisin synthesis. NisB was shown to dehydrate its substrate NisA via a tRNA associated glutamylation mechanism. NisC catalysed the cyclization of the didehydro amino acids with the neighboring cysteine residues. After cyclization, the leader peptide is removed by the protease NisP. According to multiple sequence alignments, we detected five conserved sites Dha5, Pro9, Gly14, Leu16, and Lys22. These residues are probably the structural and functional important ones that can be modified to produce peptides versions with enhanced antimicrobial activity. Through comparing various application methods of nisin in different meats, the antimicrobial effects of nisin used individually or in combination with other natural substances were clarified.
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Affiliation(s)
- Jiajia Wu
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068, Beijing, China
| | - Mingwu Zang
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068, Beijing, China.
| | - Shouwei Wang
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068, Beijing, China
| | - Bing Zhao
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068, Beijing, China
| | - Jing Bai
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068, Beijing, China
| | - Chenchen Xu
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068, Beijing, China
| | - Yuxuan Shi
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068, Beijing, China
| | - Xiaoling Qiao
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068, Beijing, China.
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4
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Shrestha S, Erdmann JJ, Riemann M, Kroeger K, Juneja VK, Brown T. Ready-to-eat egg products formulated with nisin and organic acids to control Listeria monocytogenes. J Food Prot 2023; 86:100081. [PMID: 36997026 DOI: 10.1016/j.jfp.2023.100081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 03/21/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023]
Abstract
Formulating ready-to-eat (RTE) products with growth inhibitors minimizes the risk of listeriosis. In part I, RTE egg products formulated with 6.25 ppm nisin were evaluated to control Listeria monocytogenes. Individual experimental units were surface inoculated with 2.5-log CFU/g of L. monocytogenes, packaged in pouches with a headspace gas of 20:80 CO2:NO2, and stored at 4.4°C for 8 weeks. Formulations with finished product pH of 6.29±0.07 limited growth to <2-log for 4 weeks. Products at pH values of 7.42±0.12 and 7.84±0.11 were not different (p>0.05) from the control without nisin at pH 7.34±0.13, all supported 4-log growth by 4 weeks. In part II, a nisin bioassay test was performed to evaluate the stability of nisin in eggs as affected by the product pH (6.00±0.03, 7.00±0.00, 7.50±0.03, and 8.00±0.02) and cooking to an internal temperature of 73.9 or 85°C for 90 seconds. The nisin activity loss increased as the product pH or the cooking temperature increased (p<0.05). Part III evaluated the effectiveness of 6.25 ppm nisin in combination with either an acetate-based antimicrobial used at 1.0% w/w in egg formulation (A1.0), propionate at 0.3% (P0.3), acetate-diacetate at 1.0% (AD1.0), acetate-diacetate at 0.6% (AD0.6), and lactate at 2.0% (L2.0) as a positive control. These formulations had a finished product pH, moisture, and salt contents of 5.97±0.21, 72.4±0.9%, and 0.67±0.05%, respectively. L. monocytogenes did not grow in formulations A1.0 and AD1.0, whereas L2.0 and P0.3 supported 2-log growth by weeks 6 and 15, and AD0.6 supported <1-log growth over 20 weeks at 4.4°C. Evaluation of uninoculated control units in parts I and III showed no changes (p>0.05) in the CO2 and O2 headspace gas composition, generally no detection or growth of background microbes, and no changes (p>0.05) in the pH of the formulations during storage, all assuring absence of uncontrolled interferences for the growth of L. monocytogenes.
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5
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Korte I, Albrecht A, Mittler M, Waldhans C, Kreyenschmidt J. Quality impact of sustainable ma-packaging options for emulsion-type sausage: A German case study. FUTURE FOODS 2023. [DOI: 10.1016/j.fufo.2023.100218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023] Open
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6
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Premanath R, James JP, Karunasagar I, Vaňková E, Scholtz V. Tropical plant products as biopreservatives and their application in food safety. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109185] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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7
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Yousefi M, Khorshidian N, Hosseini H. Potential Application of Essential Oils for Mitigation of Listeria monocytogenes in Meat and Poultry Products. Front Nutr 2020; 7:577287. [PMID: 33330578 PMCID: PMC7732451 DOI: 10.3389/fnut.2020.577287] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Accepted: 10/21/2020] [Indexed: 01/23/2023] Open
Abstract
One of the most important challenges in the food industry is to provide healthy and safe food. Therefore, it is not possible to achieve this without different processes and the use of various additives. In order to improve safety and extend the shelf life of food products, various synthetic preservatives have been widely utilized by the food industry to prevent growth of spoilage and pathogenic microorganisms. On the other hand, consumers' preference to consume food products with natural additives induced food industries to use natural-based preservatives in their production. It has been observed that herbal extracts and their essential oils could be potentially considered as a replacement for chemical antimicrobials. Antimicrobial properties of plant essential oils are derived from some main bioactive components such as phenolic acids, terpenes, aldehydes, and flavonoids that are present in essential oils. Various mechanisms such as changing the fatty acid profile and structure of cell membranes and increasing the cell permeability as well as affecting membrane proteins and inhibition of functional properties of the cell wall are effective in antimicrobial activity of essential oils. Therefore, our objective is to revise the effect of various essential oils and their bioactive components against Listeria monocytogenes in meat and poultry products.
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Affiliation(s)
- Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Nasim Khorshidian
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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8
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He F, Kong Q, Jin Z, Mou H. Developing a unidirectionally permeable edible film based on ĸ-carrageenan and gelatin for visually detecting the freshness of grass carp fillets. Carbohydr Polym 2020; 241:116336. [DOI: 10.1016/j.carbpol.2020.116336] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 04/15/2020] [Accepted: 04/16/2020] [Indexed: 10/24/2022]
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9
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Siroli L, Baldi G, Soglia F, Bukvicki D, Patrignani F, Petracci M, Lanciotti R. Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin. Foods 2020; 9:E987. [PMID: 32722045 PMCID: PMC7466262 DOI: 10.3390/foods9080987] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 07/20/2020] [Accepted: 07/21/2020] [Indexed: 01/09/2023] Open
Abstract
This study aimed at evaluating the effects of the addition of an oil/beer/lemon marinade solution with or without the inclusion of oregano, rosemary and juniper essential oils on the quality, the technological properties as well as the shelf-life and safety of vacuum-packed pork loin meat. The results obtained suggested that, aside from the addition of essential oils, the marination process allowed to reduce meat pH, thus improving its water holding capacity. Instrumental and sensorial tests showed that the marination also enhanced the tenderness of meat samples, with those marinated with essential oils being the most positively perceived by the panelists. In addition, microbiological data indicated that the marinated samples showed a lower microbial load of the main spoiling microorganisms compared to the control samples, from the 6th to the 13th day of storage, regardless of the addition of essential oils. Marination also allowed to inhibit the pathogens Salmonella enteritidis, Listeria monocytogenes and Staphylococcus aureus, thus increasing the microbiological safety of the product. Overall outcomes suggest that the oil/beer/lemon marinade solution added with essential oils might represent a promising strategy to improve both qualitative and sensory characteristics as well as the safety of meat products.
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Affiliation(s)
- Lorenzo Siroli
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (G.B.); (F.S.); (F.P.); (M.P.)
| | - Giulia Baldi
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (G.B.); (F.S.); (F.P.); (M.P.)
| | - Francesca Soglia
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (G.B.); (F.S.); (F.P.); (M.P.)
| | - Danka Bukvicki
- Institute of Botany and Botanical Garden “Jevremovac”, Faculty of Biology, University of Belgrade, Takovska 43, 11000 Belgrade, Serbia;
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (G.B.); (F.S.); (F.P.); (M.P.)
- Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena (FC), Italy
| | - Massimiliano Petracci
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (G.B.); (F.S.); (F.P.); (M.P.)
- Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena (FC), Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (G.B.); (F.S.); (F.P.); (M.P.)
- Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena (FC), Italy
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10
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Liang Z, Hsiao H, Jhang D. Synergistic antibacterial effect of nisin, ethylenediaminetetraacetic acid, and sulfite on native microflora of fresh white shrimp during ice storage. J Food Saf 2020. [DOI: 10.1111/jfs.12794] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Zheng‐Rong Liang
- Department of Food ScienceNational Taiwan Ocean University Keelung Republic of China
| | - Hsin‐I Hsiao
- Department of Food ScienceNational Taiwan Ocean University Keelung Republic of China
| | - Dong‐Jing Jhang
- Department of Food ScienceNational Taiwan Ocean University Keelung Republic of China
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11
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Khorsandi A, Eskandari MH, Aminlari M, Shekarforoush SS, Golmakani MT. Shelf-life extension of vacuum packed emulsion-type sausage using combination of natural antimicrobials. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.04.040] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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12
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Bouarab Chibane L, Degraeve P, Ferhout H, Bouajila J, Oulahal N. Plant antimicrobial polyphenols as potential natural food preservatives. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1457-1474. [PMID: 30206947 DOI: 10.1002/jsfa.9357] [Citation(s) in RCA: 202] [Impact Index Per Article: 40.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2018] [Revised: 09/03/2018] [Accepted: 09/03/2018] [Indexed: 05/17/2023]
Abstract
BACKGROUND The growing demand for natural food preservatives in the last decade has promoted investigations on their application for preserving perishable foods. In this context, the present review is focused on discussing the prospective application of plant extracts containing phenolics or isolated plant phenolics as natural antimicrobials in foods. Plant essential oils are outside the scope of this review since utilization of their antimicrobial activity for food preservation has been extensively reviewed. RESULTS Although the exact antimicrobial mechanisms of action of phenolic compounds are not yet fully understood, it is commonly acknowledged that they have diverse sites of action at the cellular level. Antimicrobial phenolics can be added directly to the formulation of perishable food products or incorporated into food-contact materials to release them in the immediate zone of perishable foods. Edible coatings or active food packaging materials can thus be used as carriers of plant bioactive compounds. CONCLUSION These materials could be an interesting delivery system to improve the stability of phenolics in foods and to improve the shelf life of perishable foods. This review will thus provide an overview of current knowledge of the antimicrobial activity of phenolic-rich plant extracts and of the promises and limits of their exploitation for the preservation of perishable foods. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Lynda Bouarab Chibane
- BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EMA 3733, Univ Lyon, Université Claude Bernard Lyon 1, Isara Lyon, Bourg en Bresse, France
| | - Pascal Degraeve
- BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EMA 3733, Univ Lyon, Université Claude Bernard Lyon 1, Isara Lyon, Bourg en Bresse, France
| | | | - Jalloul Bouajila
- Faculté de Pharmacie de Toulouse, Laboratoire de Génie Chimique, UMR CNRS 5503, Université Paul Sabatier, Toulouse, France
| | - Nadia Oulahal
- BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EMA 3733, Univ Lyon, Université Claude Bernard Lyon 1, Isara Lyon, Bourg en Bresse, France
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13
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Tosun ŞY, Üçok Alakavuk D, Ulusoy Ş, Erkan N. Effects of essential oils on the survival of
Salmonella
Enteritidis and
Listeria monocytogenes
on fresh Atlantic salmons (
Salmo salar
) during storage at 2 ± 1 °C. J Food Saf 2017. [DOI: 10.1111/jfs.12408] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Şehnaz Yasemin Tosun
- Department of Seafood Processing and Quality Control, Faculty of Aquatic SciencesIstanbul UniversityIstanbul34134 Turkey
| | - Didem Üçok Alakavuk
- Department of Seafood Processing and Quality Control, Faculty of Aquatic SciencesIstanbul UniversityIstanbul34134 Turkey
| | - Şafak Ulusoy
- Department of Seafood Processing and Quality Control, Faculty of Aquatic SciencesIstanbul UniversityIstanbul34134 Turkey
| | - Nuray Erkan
- Department of Seafood Processing and Quality Control, Faculty of Aquatic SciencesIstanbul UniversityIstanbul34134 Turkey
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14
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Grant A, Parveen S. All Natural and Clean-Label Preservatives and Antimicrobial Agents Used during Poultry Processing and Packaging. J Food Prot 2017; 80:540-544. [PMID: 28272922 DOI: 10.4315/0362-028x.jfp-16-146] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The poultry industry is faced with compounding pressures of maintaining product safety and wholesomeness while keeping up with consumer trends of all-natural foods and label accuracy. Consumers are increasingly demanding that their foods be minimally processed and contain compounds that are easily read and recognized, i.e., products must be clean labeled. The purpose of this review is to briefly describe several natural antimicrobial agents that can be incorporated into poultry processing. These compounds and their essential oils were included in this mini-review because they are generally recognized as safe by the U.S. Food and Drug Administration and are considered clean label: thyme extract, rosemary extract, garlic, and oregano. This list of natural antimicrobial agents by no means includes all of the options available to poultry processors. Rather, this review provides a brief glance at the potential these natural antimicrobial agents have in terms of reduced pathogenicity, increased shelf stability, and sensory acceptability through direct product application or as part of the product packaging.
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Affiliation(s)
- Ar'quette Grant
- Center for Food Science and Technology, University of Maryland Eastern Shore, Princess Anne, Maryland 21853, USA
| | - Salina Parveen
- Center for Food Science and Technology, University of Maryland Eastern Shore, Princess Anne, Maryland 21853, USA
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15
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Application of predictive models to assess the influence of thyme essential oil on Salmonella Enteritidis behaviour during shelf life of ready-to-eat turkey products. Int J Food Microbiol 2017; 240:40-46. [DOI: 10.1016/j.ijfoodmicro.2016.08.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2016] [Revised: 07/25/2016] [Accepted: 08/01/2016] [Indexed: 11/18/2022]
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16
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Steele K, Weber M, Boyle E, Hunt M, Lobaton-Sulabo A, Cundith C, Hiebert Y, Abrolat K, Attey J, Clark S, Johnson D, Roenbaugh T. Shelf life of fresh meat products under LED or fluorescent lighting. Meat Sci 2016; 117:75-84. [DOI: 10.1016/j.meatsci.2016.02.032] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2015] [Revised: 12/16/2015] [Accepted: 02/19/2016] [Indexed: 11/28/2022]
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17
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Lakicevic B, Nastasijevic I. Listeria monocytogenesin retail establishments: Contamination routes and control strategies. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1175017] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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18
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Cadet M, Williams S, Simonne A, Sharma C. Antimicrobial Efficacy of Alpinia galanga (Linn.) Swartz Flower
Extract
Against Listeria monocytogenes and Staphylococcus
aureus in a Ready-to-Eat Turkey Ham Product. ACTA ACUST UNITED AC 2013. [DOI: 10.3923/ijps.2013.335.340] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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19
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Sharma CS, Williams SK, Schneider KR, Schmidt RH, Rodrick GE. Antimicrobial Effects of Sodium Metasilicate AgainstListeria monocytogenes. Foodborne Pathog Dis 2012; 9:822-8. [DOI: 10.1089/fpd.2012.1207] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Chander Shekhar Sharma
- Department of Poultry Science, Mississippi State University, Mississippi State, Mississippi
| | - Sally K. Williams
- Department of Animal Sciences, University of Florida, Gainesville, Florida
| | - Keith R. Schneider
- Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida
| | - Ronald H. Schmidt
- Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida
| | - Gary E. Rodrick
- Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida
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20
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Takahashi H, Kashimura M, Miya S, Kuramoto S, Koiso H, Kuda T, Kimura B. Effect of paired antimicrobial combinations on Listeria monocytogenes growth inhibition in ready-to-eat seafood products. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.02.005] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Ulbricht C, Abrams TR, Brigham A, Ceurvels J, Clubb J, Curtiss W, Kirkwood CD, Giese N, Hoehn K, Iovin R, Isaac R, Rusie E, Serrano JMG, Varghese M, Weissner W, Windsor RC. An evidence-based systematic review of rosemary (Rosmarinus officinalis) by the Natural Standard Research Collaboration. J Diet Suppl 2012; 7:351-413. [PMID: 22432564 DOI: 10.3109/19390211.2010.525049] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
An evidence-based systematic review of rosemary (Rosmarinus officinalis), including written and statistical analysis of scientific literature, expert opinion, folkloric precedent, history, pharmacology, kinetics/dynamics, interactions, adverse effects, toxicology, and dosing.
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Negi PS. Plant extracts for the control of bacterial growth: efficacy, stability and safety issues for food application. Int J Food Microbiol 2012; 156:7-17. [PMID: 22459761 DOI: 10.1016/j.ijfoodmicro.2012.03.006] [Citation(s) in RCA: 302] [Impact Index Per Article: 25.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2011] [Revised: 03/02/2012] [Accepted: 03/03/2012] [Indexed: 11/17/2022]
Abstract
The microbial safety of foods continues to be a major concern to consumers, regulatory agencies and food industries throughout the world. Many food preservation strategies have been used traditionally for the control of microbial spoilage in foods but the contamination of food and spoilage by microorganisms is a problem yet to be controlled adequately. Although synthetic antimicrobials are approved in many countries, the recent trend has been for use of natural preservatives, which necessitates the exploration of alternative sources of safe, effective and acceptable natural preservatives. Plants contain innumerable constituents and are valuable sources of new and biologically active molecules possessing antimicrobial properties. Plants extracts either as standardized extracts or as a source of pure compounds provide unlimited opportunities for control of microbial growth owing to their chemical diversity. Many plant extracts possess antimicrobial activity against a range of bacteria, yeast and molds, but the variations in quality and quantity of their bioactive constituents is the major detriments in their food use. Further, phytochemicals added to foods may be lost by various processing techniques. Several plant extracts or purified compounds intended for food use have been consumed by humans for thousands of years, but typical toxicological information is not available for them. Although international guidelines exist for the safety evaluation of food additives, owing to problems in standardization of plant extracts, typical toxicological values have not been assigned to them. Development of cost effective isolation procedures that yield standardized extracts as well as safety and toxicology evaluation of these antimicrobials requires a deeper investigation.
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Affiliation(s)
- Pradeep Singh Negi
- Human Resource Development Department, Council of Scientific and Industrial Research-Central Food Technological Research Institute, Mysore 570020, India.
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Juck G, Neetoo H, Beswick E, Chen H. Influence of prior growth conditions, pressure treatment parameters, and recovery conditions on the inactivation and recovery of Listeria monocytogenes, Escherichia coli, and Salmonella Typhimurium in turkey meat. Int J Food Microbiol 2012; 153:203-11. [DOI: 10.1016/j.ijfoodmicro.2011.11.016] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2011] [Revised: 11/14/2011] [Accepted: 11/19/2011] [Indexed: 12/01/2022]
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Collins B, Curtis N, Cotter PD, Hill C, Ross RP. The ABC transporter AnrAB contributes to the innate resistance of Listeria monocytogenes to nisin, bacitracin, and various beta-lactam antibiotics. Antimicrob Agents Chemother 2010; 54:4416-23. [PMID: 20643901 PMCID: PMC2944581 DOI: 10.1128/aac.00503-10] [Citation(s) in RCA: 103] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2010] [Revised: 06/13/2010] [Accepted: 07/10/2010] [Indexed: 11/20/2022] Open
Abstract
A mariner transposon bank was used to identify loci that contribute to the innate resistance of Listeria monocytogenes to the lantibiotic nisin. In addition to highlighting the importance of a number of loci previously associated with nisin resistance (mprF, virRS, and telA), a nisin-sensitive phenotype was associated with the disruption of anrB (lmo2115), a gene encoding the permease component of an ABC transporter. The contribution of anrB to nisin resistance was confirmed by the creation of nonpolar deletion mutants. The loss of this putative multidrug resistance transporter also greatly enhanced sensitivity to bacitracin, gallidermin, and a selection of β-lactam antibiotics. A comparison of the relative antimicrobial sensitivities of a number of mutants established the ΔanrB strain as being one of the most bacitracin-sensitive L. monocytogenes strains identified to date.
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Affiliation(s)
- Barry Collins
- Department of Microbiology, University College Cork, Cork, Ireland, Teagasc, Moorepark Food Research Centre, Fermoy, Cork, Ireland, Alimentary Pharmabiotic Centre, Cork, Ireland
| | - Nicola Curtis
- Department of Microbiology, University College Cork, Cork, Ireland, Teagasc, Moorepark Food Research Centre, Fermoy, Cork, Ireland, Alimentary Pharmabiotic Centre, Cork, Ireland
| | - Paul D. Cotter
- Department of Microbiology, University College Cork, Cork, Ireland, Teagasc, Moorepark Food Research Centre, Fermoy, Cork, Ireland, Alimentary Pharmabiotic Centre, Cork, Ireland
| | - Colin Hill
- Department of Microbiology, University College Cork, Cork, Ireland, Teagasc, Moorepark Food Research Centre, Fermoy, Cork, Ireland, Alimentary Pharmabiotic Centre, Cork, Ireland
| | - R. Paul Ross
- Department of Microbiology, University College Cork, Cork, Ireland, Teagasc, Moorepark Food Research Centre, Fermoy, Cork, Ireland, Alimentary Pharmabiotic Centre, Cork, Ireland
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25
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Effects of pH profiles on nisin fermentation coupling with foam separation. Appl Microbiol Biotechnol 2009; 85:1401-7. [DOI: 10.1007/s00253-009-2217-z] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2009] [Revised: 08/19/2009] [Accepted: 08/19/2009] [Indexed: 10/20/2022]
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