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Luchansky JB, Campano SG, Rieker M, Mahoney C, Vinyard BT, Shane LE, Shoyer BA, Osoria M, C S Porto-Fett A. Viability of Listeria monocytogenes and Salmonella spp. on Slices of a German-Style Bologna Containing Blends of Organic Acid Salts During Storage at 4 or 12°C. J Food Prot 2023; 86:100019. [PMID: 36916599 DOI: 10.1016/j.jfp.2022.100019] [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: 09/13/2022] [Revised: 11/17/2022] [Accepted: 11/24/2022] [Indexed: 12/23/2022]
Abstract
Viability of cells of Listeria monocytogenes or Salmonella spp. was quantified on slices of a German-style bologna manufactured by a local butcher to contain no added antimicrobials or to include 0.9% or 1.3% of a blend of potassium acetate and sodium diacetate (K-Ace) or 2.5% of a blend of potassium lactate and sodium diacetate (K-Lac) as ingredients. After slicing (ca. 7.1 cm L by 6.7 cm W, ca. 0.5 cm thick, ca. 22.4 g each), a single slice of bologna was placed into a nylon-polyethylene bag and surface inoculated with 250 µL per side of a five-strain mixture of either cells of L. monocytogenes or Salmonella spp. to achieve an initial level of ca. 3.5-4.0 log CFU/slice. The packages were vacuum-sealed and then stored at 4 or 12°C for 90 and 30 days, respectively. Without antimicrobials added to the formulation, L. monocytogenes numbers increased by ca. 5.4 and 6.0 log CFU/slice at both 4 and 12°C during the entire 90- and 30-day storage period, respectively. Likewise, levels of Salmonella also increased by ca. 6.0 log CFU/slice at 12°C in the absence of added antimicrobials; however, levels of this pathogen decreased by ca. 1.7 log CFU/slice after 90 days at 4°C. With the inclusion of 0.9% or 1.3% K-Ace or 2.5% K-Lac in the bologna formulation, levels of L. monocytogenes decreased by ca. ≤0.7 log CFU/slice after 90 days at 4°C, whereas levels of Salmonella decreased by ca. 1.6-2.3 log CFU/slice. After 30 days at 12°C, levels of L. monocytogenes increased by ca. ≤3.4 log CFU/slice on product containing 0.9% K-Ace or 2.5% K-Lac but remained relatively unchanged on slices formulated with 1.3% K-Ace. For Salmonella, in the presence of 0.9% or 1.3% K-Ace or 2.5% K-Lac, pathogen levels decreased by ca. ≤0.7 log CFU/slice at 12°C after 30 days. Our data validate that the inclusion of K-Ace (0.9% or 1.3%) or K-Lac (2.5%) as ingredients is effective for controlling L. monocytogenes and Salmonella on slices of bologna during refrigerated storage.
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Affiliation(s)
- John B Luchansky
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA.
| | | | | | | | - Bryan T Vinyard
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville, MD 20705, USA
| | - Laura E Shane
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA
| | - Bradley A Shoyer
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA
| | - Manuela Osoria
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA
| | - Anna C S Porto-Fett
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA
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Shakil MH, Trisha AT, Rahman M, Talukdar S, Kobun R, Huda N, Zzaman W. Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review. Foods 2022; 11:3355. [PMID: 36359973 PMCID: PMC9654915 DOI: 10.3390/foods11213355] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 09/28/2022] [Accepted: 10/15/2022] [Indexed: 09/10/2023] Open
Abstract
Nitrite is one of the most widely used curing ingredients in meat industries. Nitrites have numerous useful applications in cured meats and a vital component in giving cured meats their unique characteristics, such as their pink color and savory flavor. Nitrites are used to suppress the oxidation of lipid and protein in meat products and to limit the growth of pathogenic microorganisms such as Clostridium botulinum. Synthetic nitrite is frequently utilized for curing due to its low expenses and easier applications to meat. However, it is linked to the production of nitrosamines, which has raised several health concerns among consumers regarding its usage in meat products. Consumer desire for healthier meat products prepared with natural nitrite sources has increased due to a rising awareness regarding the application of synthetic nitrites. However, it is important to understand the various activities of nitrite in meat curing for developing novel substitutes of nitrites. This review emphasizes on the effects of nitrite usage in meat and highlights the role of nitrite in the production of carcinogenic nitrosamines as well as possible nitrite substitutes from natural resources explored also.
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Affiliation(s)
- Mynul Hasan Shakil
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Anuva Talukder Trisha
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Mizanur Rahman
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Suvro Talukdar
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Rovina Kobun
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Nurul Huda
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Wahidu Zzaman
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
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3
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Montone AMI, Papaianni M, Malvano F, Capuano F, Capparelli R, Albanese D. Lactoferrin, Quercetin, and Hydroxyapatite Act Synergistically against Pseudomonas fluorescens. Int J Mol Sci 2021; 22:ijms22179247. [PMID: 34502150 PMCID: PMC8431635 DOI: 10.3390/ijms22179247] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 08/23/2021] [Accepted: 08/24/2021] [Indexed: 01/01/2023] Open
Abstract
Pseudomonas fluorescens is an opportunistic, psychotropic pathogen that can live in different environments, such as plant, soil, or water surfaces, and it is associated with food spoilage. Bioactive compounds can be used as antimicrobials and can be added into packaging systems. Quercetin and lactoferrin are the best candidates for the development of a complex of the two molecules absorbed on bio combability structure as hydroxyapatite. The minimum inhibiting concentration (MIC) of single components and of the complex dropped down the single MIC value against Pseudomonas fluorescens. Characterization analysis of the complex was performed by means SEM and zeta-potential analysis. Then, the synergistic activity (Csyn) of single components and the complex was calculated. Finally, the synergistic activity was confirmed, testing in vitro its anti-inflammatory activity on U937 macrophage-like human cell line. In conclusion, the peculiarity of our study consists of optimizing the specific propriety of each component: the affinity of lactoferrin for LPS; that of quercetin for the bacterial membrane. These proprieties make the complex a good candidate in food industry as antimicrobial compounds, and as functional food.
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Affiliation(s)
- Angela Michela Immacolata Montone
- Department of Industrial Engineering, University of Salerno, 84084 Salerno, Italy; (A.M.I.M.); (F.M.); (D.A.)
- Department of Food Inspection, Istituto Zooprofilattico Sperimentale del Mezzogiorno, 80055 Naples, Italy;
| | - Marina Papaianni
- Department of Agriculture, University of Naples “Federico II”, 80055 Naples, Italy;
| | - Francesca Malvano
- Department of Industrial Engineering, University of Salerno, 84084 Salerno, Italy; (A.M.I.M.); (F.M.); (D.A.)
| | - Federico Capuano
- Department of Food Inspection, Istituto Zooprofilattico Sperimentale del Mezzogiorno, 80055 Naples, Italy;
| | - Rosanna Capparelli
- Department of Agriculture, University of Naples “Federico II”, 80055 Naples, Italy;
- Correspondence:
| | - Donatella Albanese
- Department of Industrial Engineering, University of Salerno, 84084 Salerno, Italy; (A.M.I.M.); (F.M.); (D.A.)
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4
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Chemistry, Safety, and Challenges of the Use of Organic Acids and Their Derivative Salts in Meat Preservation. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6653190] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
Meat industries are constantly facing new waves of changes in the consumer’s nutritional trends, food safety, and quality requirements and legislations leading to an increase in interest for meat biopreservation to respond to all of these modern socioeconomic demands. Hence, to replace synthetic and/or expensive additives, new technologies in preserving meat products from microbial contamination have been established. In this context, organic acids and their salts have been considered as the most popular examples of preservatives that offer several advantages to be applied in meat industry. Here, characteristics of organic acids/salts commonly used in meat preservation were described based on the published literature. Moreover, after outlining the challenges and advantages of their use in meat industry, their current applications as meat preservatives on various meat type matrices such as beef, pork, sheep, and poultry were quite exposed based on previous and recent research works. Then, different application types were highlighted. Besides, some potent synergistic approaches based on several combinations of organic acids/salts with different existing preservative techniques are reported with an emphasised discussion of their application as possible solution tools to mainly overcome some problems linked to organic acids/salts when used solely, thus contributing to ensure the overall safety and improve the quality of meats. Finally, despite their usefulness in meat preservation, organic acids/salts may possess detrimental traits. In this context, a detailed discussion on their limits of use in meat products was provided in the last section of this paper.
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Muchaamba F, Stephan R, Tasara T. β-Phenylethylamine as a Natural Food Additive Shows Antimicrobial Activity against Listeria monocytogenes on Ready-to-Eat Foods. Foods 2020; 9:E1363. [PMID: 32992828 PMCID: PMC7600551 DOI: 10.3390/foods9101363] [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: 08/20/2020] [Revised: 09/21/2020] [Accepted: 09/23/2020] [Indexed: 12/26/2022] Open
Abstract
Listeria monocytogenes is an important foodborne pathogen and a major cause of death associated with bacterial foodborne infections. Control of L. monocytogenes on most ready-to-eat (RTE) foods remains a challenge. The potential use of β-phenylethylamine (PEA) as an organic antimicrobial against L. monocytogenes was evaluated in an effort to develop a new intervention for its control. Using a collection of 62 clinical and food-related isolates we determined the minimum inhibitory concentration (MIC) of PEA against L. monocytogenes in different broth and agar media. Bologna type sausage (lyoner) and smoked salmon were used as food model systems to validate the in vitro findings. PEA had a growth inhibitory and bactericidal effect against L. monocytogenes both in in vitro experiments as well as on lyoner and smoked salmon. The MIC's ranged from 8 to 12.5 mg/mL. Furthermore, PEA also inhibited L. monocytogenes biofilm formation. Based on good manufacturing practices as a prerequisite, the application of PEA to RTE products might be an additional hurdle to limit L. monocytogenes growth thereby increasing food safety.
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Affiliation(s)
- Francis Muchaamba
- Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zürich, 8057 Zürich, Switzerland; (R.S.); (T.T.)
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Engstrom SK, Cheng C, Seman D, Glass KA. Growth of Listeria monocytogenes in a Model High-Moisture Cheese on the Basis of pH, Moisture, and Acid Type. J Food Prot 2020; 83:1335-1344. [PMID: 32221553 DOI: 10.4315/jfp-20-069] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Accepted: 03/26/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT High-moisture, low-acid cheeses have been shown to support Listeria monocytogenes growth during refrigerated storage. Prior studies suggest that organic acids vary in their antilisterial activity and that cheeses of lower pH delay growth longer than those of higher pH; however, no standard pH value for Listeria control in cheese exists. The objective of this research was to create a predictive model to include the effects of acid type, pH, and moisture on the growth of L. monocytogenes in a model cheese system. Cream, micellar casein, water, lactose, salt, and acid (citric, lactic, acetic, or propionic) were combined in 32 formulations targeting 4 pH values (5.25, 5.50, 5.75, and 6.00) and two moisture levels (50 and 56%). Each was inoculated with 3 log CFU/g L. monocytogenes (five-strain mixture) after which 25-g samples were vacuum sealed and stored 8 weeks at 4°C. Triplicate samples were enumerated on modified Oxford agar weekly in duplicate trials. Model cheeses formulated with acetic and propionic acids inhibited growth (i.e., no observed increase in L. monocytogenes populations over 8 weeks) at pH ≤5.75, while those formulated with lactic acid inhibited growth at pH 5.25 only. In contrast, all model cheeses formulated with citric acid supported growth. Resulting growth curves were fitted for lag phase and growth rate before constructing models for each. The pH and acid type were found to significantly affect both growth parameters (P < 0.05), while moisture (50 to 56%) was not statistically significant in either model (P ≥ 0.05). The effects of acetic and propionic acid were not significantly different. In contrast, model cheeses made with citric acid had significantly shorter lag phases than the other acids tested, but growth rates after lag were statistically similar to model cheeses made with lactic acid. These data suggest propionic ∼ acetic > lactic > citric acids in antilisterial activity within the model cheese system developed and can be used in formulating safe high-moisture cheeses. HIGHLIGHTS
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Affiliation(s)
- Sarah K Engstrom
- Food Research Institute, 3400 Millington Road, Beloit, Wisconsin 53511, USA
| | - Christie Cheng
- Kerry Ingredients, 3400 Millington Road, Beloit, Wisconsin 53511, USA
| | - Dennis Seman
- Department of Animal Sciences, University of Wisconsin-Madison, 1805 Linden Drive, Madison, Wisconsin 53706 (ORCID: https://orcid.org/0000-0002-7996-1116 [K.A.G.])
| | - Kathleen A Glass
- Food Research Institute, 3400 Millington Road, Beloit, Wisconsin 53511, USA
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7
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Iacumin L, Cappellari G, Colautti A, Comi G. Listeria monocytogenes Survey in Cubed Cooked Ham Packaged in Modified Atmosphere and Bioprotective Effect of Selected Lactic Acid Bacteria. Microorganisms 2020; 8:microorganisms8060898. [PMID: 32549230 PMCID: PMC7356115 DOI: 10.3390/microorganisms8060898] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 06/09/2020] [Accepted: 06/11/2020] [Indexed: 01/09/2023] Open
Abstract
The aim of this work was to study the presence of Listeria monocytogenes, as well as the potential activity of two bioprotective cultures (Lyocarni BOX-74 and Lyocarni BOX-57), versus a mix of three L. monocytogenes strains that were intentionally inoculated in cooked cubed ham, packaged in Modified Atmosphere Packaging and stored at different temperatures. The bioprotective cultures limit L. monocytogenes growth in cubed cooked ham stored either at 4 °C for 60 days and at 4 °C for 20 days and at 8 °C for 40 days. The inhibition at 8 °C is particularly useful for industrial cooked meat products, considering there are often thermal abuse conditions (8 °C) in the supermarkets. Both the starters can eliminate L. monocytogenes risk and maintain the products safe, despite the thermal abuse conditions. In addition, both culture starters grew without producing perceptible sensory variations in the samples, as demonstrated by the panel of the untrained tasters. The bioprotective LAB produced neither off-odours and off-flavours, nor white/viscous patinas, slime, discoloration or browning. Therefore, according to the obtained data, and despite the fact that cooked cubed ham did not show pH ≤ 4.4 or aw ≤ 0.92, or pH ≤ 5.0 and aw ≤ 0.94, as cited in the EC Regulation 2073/2005. It can be scientifically stated that cubes of cooked ham with the addition of bioprotective starters cultures do not constitute a favourable substrate for L. monocytogenes growth. Consequently, these products can easily fall into category 1.3 (ready-to-eat foods that are not favourable to L. monocytogenes growth, other than those for infants and for special medical purposes), in which a maximum concentration of L. monocytogenes of 100 CFU g−1 is allowed.
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Kim TK, Hwang KE, Lee MA, Paik HD, Kim YB, Choi YS. Quality characteristics of pork loin cured with green nitrite source and some organic acids. Meat Sci 2019; 152:141-145. [PMID: 30827821 DOI: 10.1016/j.meatsci.2019.02.015] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2018] [Revised: 01/21/2019] [Accepted: 02/21/2019] [Indexed: 10/27/2022]
Abstract
This study was conducted to improve the quality characteristics of cured meat with natural nitrite. Control and treatment were conducted as follows: nitrite free, marinated with sodium nitrite and ascorbic acid, marinated with only fermented spinach (FS), and marinated with FS adding ascorbic acid, malic acid, citric acid, and tartaric acid. Treatments were pickled with regulated brine (8% salt and 0.08% nitrite). Cured meat with FS adding ascorbic acid, malic acid, and citric acid had higher redness values than sodium nitrite with ascorbic acid on cooked meat. There was a positive effect on lipid oxidation except for citric acid. Protein degradation appeared more in malic acid and tartaric acid treatment than others. Residual nitrite level was lower when adding organic acids. Among various organic acid, ascorbic acid had the highest efficient on quality properties of cured meat. Thus, ascorbic acid was a proper ingredient when curing meat product.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea
| | - Ko-Eun Hwang
- Department of Animal Sciences, University of Wisconsin, Madison, WI 53706, USA
| | - Mi-Ai Lee
- World Institute of Kimchi an Annex of Korea Food Research Institute, Gwanju 61755, Republic of Korea
| | - Hyun-Dong Paik
- Department of Food Scinece and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Young-Boong Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea.
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9
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Butler JL, Dhowlaghar N, Kim T, Smith BS, Campano SG, Schilling MW. Utilization of Buffered Vinegar to Inhibit the Growth of Listeria monocytogenes on Marinated and Cooked Chicken Breast. MEAT AND MUSCLE BIOLOGY 2018. [DOI: 10.22175/mmb2018.03.0002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective of this experiment was to evaluate the efficacy of adding buffered vinegar to RTE broiler breast meat to inhibit Listeria monocytogenes growth on cooked broiler breast meat. Broiler breast fillets were vacuum-tumbled with a 15% solution (over green weight) for 30 min with a marinade consisting of different concentrations of dry vinegar (DV) or liquid vinegar (LV; 0%, 0.4, 0.6, and 0.8% DV, and 1.5% LV), 1.0% sodium chloride on a total raw product basis (RPB), 0.4% sodium tripolyphosphate on a RPB and water. After marinating, the chicken was cooked to an internal temperature of 77°C. The top and bottom of each piece of broiler breast meat (200 g) was surface inoculated with 1 mL of ∼5 log CFU/g of a 3 strain mixture of L. monocytogenes such that there was a target concentration of 3 log CFU/g L. monocytogenes on each chicken breast. Each chicken breast was then placed into individual packages that had the headspace exchanged for a modified atmosphere (95% CO2, 5% O2) and stored at refrigeration temperature (2°C ± 2°C) for 0 to 60 d and sampled at 5 d intervals. No differences in L. monocytogenes counts existed among buffered vinegar treatments at any storage time. At storage times from 35 to 60 d, broiler breast meat that was treated with buffered vinegar had fewer L. monocytogenes counts (P < 0.05) than the untreated broiler breast meat and continued to control L. monocytogenes growth through 60 d of storage. Additionally, the chicken treated with 0.8% DV and 1.5% LV had 2.0 log CFU/g or less L. monocytogenes counts after 60 d of storage.
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Affiliation(s)
- James L. Butler
- Mississippi State University Department of Food Science, Nutrition and Health Promotion
| | - Nitin Dhowlaghar
- Mississippi State University Department of Food Science, Nutrition and Health Promotion
| | - Taejo Kim
- University of Wisconsin–Stout Department of Food and Nutrition
| | | | | | - M. Wes Schilling
- Mississippi State University Department of Food Science, Nutrition and Health Promotion
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10
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Porto-Fett ACS, Campano SG, Rieker M, Stahler LJ, McGEARY L, Shane LE, Shoyer BA, Osoria M, Luchansky JB. Behavior of Listeria monocytogenes on Mortadella Formulated Using a Natural, Clean-Label Antimicrobial Agent during Extended Storage at 4 or 12°C. J Food Prot 2018; 81:769-775. [PMID: 29624106 DOI: 10.4315/0362-028x.jfp-17-400] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
All-pork mortadella, an Italian-style deli meat, was produced by a local artisanal meat producer with or without 1.0 or 1.5% liquid buffered vinegar (LBV), 0.4, 0.6, or 1.0% dry buffered vinegar (DBV), or a 2.5% blend of potassium lactate and sodium diacetate (KLac). In each of three trials, mortadella was sliced (ca. 1.5 cm thick, ca. 30 g) and surface inoculated with 250 μL per side of a five-strain mixture of Listeria monocytogenes (ca. 3.8 log CFU per slice). The packages were vacuum sealed and then stored at 4 or 12°C. In the absence of antimicrobials, L. monocytogenes levels increased by ca. 2.6 and 6.0 log CFU per slice after up to 120 or 28 days at 4 or 12°C, respectively. With inclusion of 1.0 or 1.5% LBV, 1.0% DBV, or 2.5% KLac as ingredients, pathogen levels decreased by ca. 0.3 to 0.7 log CFU per slice after 120 days at 4°C, whereas with inclusion of 0.4 or 0.6% DBV, L. monocytogenes levels increased by ca. 1.2 and 0.8 log CFU per slice, respectively. After 28 days at 12°C, inclusion of 2.5% KLac, 1.0 or 1.5% LBV, or 0.4 or 0.6% DBV resulted in a ca. 1.4- to 5.7-log increase in L. monocytogenes levels. When 1.0% DBV was included in the formulation, pathogen levels remained unchanged after 28 days at 12°C. However, product quality was lessened at this abusive storage temperature (12°C) for all treatments by the end of storage. Thus, inclusion of LBV or DBV, as clean-label ingredients, in mortadella is equally effective as KLac for controlling L. monocytogenes during storage at 4°C without adversely affecting product quality.
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Affiliation(s)
- Anna C S Porto-Fett
- 1 U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038
| | | | - Marcus Rieker
- 3 Rieker's Prime Meats, Philadelphia, Pennsylvania 19111, USA
| | - Laura J Stahler
- 1 U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038
| | - Lianna McGEARY
- 1 U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038
| | - Laura E Shane
- 1 U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038
| | - Bradley A Shoyer
- 1 U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038
| | - Manuela Osoria
- 1 U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038
| | - John B Luchansky
- 1 U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038
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11
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Oladunjoye AO, Singh S, Ijabadeniyi OA. Biocontrol of Listeria monocytogenes ATCC 7644 on fresh-cut tomato ( Lycopersicon esculentum) using nisin combined with organic acids. Food Sci Biotechnol 2016; 25:1491-1496. [PMID: 30263435 PMCID: PMC6049285 DOI: 10.1007/s10068-016-0231-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2016] [Revised: 06/13/2016] [Accepted: 06/14/2016] [Indexed: 10/20/2022] Open
Abstract
The biocontrol of Listeria monocytogenes on fresh-cut tomato using nisin and organic acids was investigated. Fresh-cut samples inoculated with 108 CFU/mL of L. monocytogenes, treated with nisin (5,000 IU/mL), a combination of nisin and organic acids (acetic and citric acids at 3 and 5% each), with chlorine at 200 ppm as a control, and stored for six days at 4, 10, and 25°C were used to evaluate certain physicochemical qualities (pH, titratable acidity, soluble solid content, vitamin C content, and color). Nisin treatment significantly (p<0.05) reduced bacterial population by 1.91-3.07 log CFU/mL. Nisin-citric acid combination provided 2.65-3.29 log CFU/mL reduction, while nisin-acetic acid combination provided 2.93-4.15 log CFU/mL reduction. The control treatment provided <1-2 fold log reductions. Slight variations in physicochemical properties of fresh-cut tomato were observed. Nisin and organic acids can be used to improve the microbial safety of fresh-cut tomato.
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Affiliation(s)
| | - Suren Singh
- Department of Biotechnology and Food Technology, Durban University of Technology, Durban, 4001 South Africa
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12
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Ramachandran C, Sudha Rani R, Lavanya K, Nivetha S, Usha A. Optimization of Shelf Stability of Sugarcane Juice with Natural Preservatives. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12868] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- C. Ramachandran
- Centre for Food Technology; Anna University; Chennai 600 025 Tamilnadu India
| | - R. Sudha Rani
- Centre for Food Technology; Anna University; Chennai 600 025 Tamilnadu India
| | - K. Lavanya
- Centre for Food Technology; Anna University; Chennai 600 025 Tamilnadu India
| | - S. Nivetha
- Centre for Food Technology; Anna University; Chennai 600 025 Tamilnadu India
| | - A. Usha
- Centre for Food Technology; Anna University; Chennai 600 025 Tamilnadu India
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13
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Vasilopoulos C, De Vuyst L, Leroy F. Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies. Crit Rev Food Sci Nutr 2016; 55:1425-43. [PMID: 24915326 DOI: 10.1080/10408398.2012.695413] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Cooked hams have gained an important position within the delicatessen market. Nowadays, consumers not only demand superior sensory properties but also request low levels of sodium and fat and the absence of conventional chemicals and preservatives used for the increase of the technological yield and shelf-life of the products. As a result, products that apply strict quality certificates or ''clean'' labels become increasingly important. However, such cooked hams suffer from a limited shelf-life. Besides some physicochemical effects, this is mainly due to microbial impact, despite the application of modified-atmosphere-packaging and chilling. Microbial spoilage is mostly due to the metabolic manifestation of lactic acid bacteria and Brochothrix thermosphacta, although Enterobacteriaceae and yeasts may occur too. Several preservation strategies have been developed to prolong the shelf-life of such vulnerable cooked meat products by targeting the microbial communities, with different rates of success. Whereas high-pressure treatments do not always pose a straightforward solution, a promising strategy relates to the use of bioprotective cultures containing lactic acid bacteria. The latter consist of strains that are deliberately added to the ham to outcompete undesirable microorganisms. Spoilage problems seem, however, to be specific for each product and processing line, underlining the importance of tailor-made solutions.
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Affiliation(s)
- Charalampos Vasilopoulos
- a Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences , Vrije Universiteit Brussel , Pleinlaan 2, B-1050 , Brussels , Belgium
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Weyker RE, Glass KA, Milkowski AL, Seman DL, Sindelar JJ. Controlling Listeria monocytogenes and Leuconostoc mesenteroides in Uncured Deli-style Turkey Breast Using a Clean Label Antimicrobial. J Food Sci 2016; 81:M672-83. [PMID: 26878335 DOI: 10.1111/1750-3841.13232] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2015] [Accepted: 12/24/2015] [Indexed: 11/29/2022]
Abstract
Interest in natural/organic meat products has resulted in the need to validate the effectiveness of clean label antimicrobials to increase safety and shelf life of these products. A Response Surface Methodology (RSM) was used to investigate the effects of varying levels of moisture, pH, and a commercial "clean-label" antimicrobial (cultured sugar-vinegar blend; CSVB) on the growth rate of Listeria monocytogenes and Leuconostoc mesenteroides in uncured turkey stored at 4 °C for 16 wk. Twenty treatment combinations of moisture (60% to 80%), pH (5.8 to 6.4), and CSVB (2.5% to 5.0%) were evaluated during phase I to develop growth curves for both microbe types, whereas the interactive effects of pH (5.8 to 6.4) and CSVB (0.0 to 4.75) were tested in 16 treatment combinations during Phase II at a single moisture level using L. monocytogenes only. CSVB inhibited L. monocytogenes growth in 14 of the 20 treatments tested in Phase I and in 12 of the 16 treatments in Phase II through 16 and 8 wk, respectively. In contrast, CSVB had little effect on L. mesenteroides, with growth inhibited in only 4 of 20 treatments in Phase I and was therefore not tested further in Phase II. Significant interactions of the RSM design coefficients yielded a predictive model for L. mesenteroides growth rate, but due to lack of growth, no growth rate model was developed for L. monocytogenes. CSVB was found to be an effective antilisteral antimicrobial, while having little effect on a spoilage microorganism.
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Affiliation(s)
- Robert E Weyker
- Meat Science and Muscle Biology Laboratory, Univ. of Wisconsin-Madison Dept. of Animal Sciences, 1805 Linden Dr., Madison, Wis, 53706, U.S.A
| | - Kathleen A Glass
- Food Research Inst, Univ. of Wisconsin-Madison, 1550 Linden Dr., Madison, Wis., 53706, U.S.A
| | - Andrew L Milkowski
- Meat Science and Muscle Biology Laboratory, Univ. of Wisconsin-Madison Dept. of Animal Sciences, 1805 Linden Dr., Madison, Wis, 53706, U.S.A
| | - Dennis L Seman
- Kraft Heinz Company/Oscar Mayer, 910 Mayer Avenue, Madison, Wis, 53704, U.S.A
| | - Jeffrey J Sindelar
- Meat Science and Muscle Biology Laboratory, Univ. of Wisconsin-Madison Dept. of Animal Sciences, 1805 Linden Dr., Madison, Wis, 53706, U.S.A
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Wang L, McKeith AG, Shen C, Carter K, Huff A, McKeith R, Zhang X, Chen Z. Effect of Hops Beta Acids on the Survival of Unstressed- or Acid-Stress-Adapted-Listeria Monocytogenes and on the Quality and Sensory Attributes of Commercially Cured Ham Slices. J Food Sci 2016; 81:M445-53. [PMID: 26748557 DOI: 10.1111/1750-3841.13201] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2015] [Accepted: 12/01/2015] [Indexed: 11/30/2022]
Abstract
This study evaluated the antilisterial activity of hops beta acids (HBA) and their impact on the quality and sensory attributes of ham. Commercially cured ham slices were inoculated with unstressed- and acid-stress-adapted (ASA)-L. monocytogenes (2.2 to 2.5 log CFU/cm(2) ), followed by no dipping (control), dipping in deionized (DI) water, or dipping in a 0.11% HBA solution. This was followed by vacuum or aerobic packaging and storage (7.2 °C, 35 or 20 d). Samples were taken periodically during storage to check for pH changes and analyze the microbial populations. Color measurements were obtained by dipping noninoculated ham slices in a 0.11% HBA solution, followed by vacuum packaging and storage (4.0 °C, 42 d). Sensory evaluations were performed on ham slices treated with 0.05% to 0.23% HBA solutions, followed by vacuum packaging and storage (4.0 °C, 30 d). HBA caused immediate reductions of 1.2 to 1.5 log CFU/cm(2) (P < 0.05) in unstressed- and ASA-L. monocytogenes populations on ham slices. During storage, the unstressed-L. monocytogenes populations on HBA-treated samples were 0.5 to 2.0 log CFU/cm(2) lower (P < 0.05) than control samples and those dipped in DI water. The lag-phase of the unstressed-L. monocytogenes population was extended from 3.396 to 7.125 d (control) to 7.194 to 10.920 d in the HBA-treated samples. However, the ASA-L. monocytogenes population showed resistance to HBA because they had a higher growth rate than control samples and had similar growth variables to DI water-treated samples during storage. Dipping in HBA solution did not adversely affect the color or sensory attributes of the ham slices stored in vacuum packages. These results are useful for helping ready-to-eat meat processors develop operational procedures for applying HBA on ham slices.
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Affiliation(s)
- Li Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, State Key Laboratory of Food Science and Technology, Natl. Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan Univ, Wuxi, Jiangsu, 214122, China
| | - Amanda Gipe McKeith
- Dept. of Animal Sciences & Agricultural Education, California State Univ. Fresno, Fresno, CA, 93740, U.S.A
| | - Cangliang Shen
- Div. of Animal and Nutritional Sciences, West Virginia Univ, Morgantown, WV, 26506, U.S.A
| | - Kelsey Carter
- Dept. of Biology, Western Kentucky Univ, Bowling Green, KY, 42101, U.S.A
| | - Alyssa Huff
- Dept. of Biology, Western Kentucky Univ, Bowling Green, KY, 42101, U.S.A
| | - Russell McKeith
- Div. of Agriculture, College of the Sequoias, Tulare, CA, 93274, U.S.A
| | - Xinxia Zhang
- Dept. of Animal Sciences & Agricultural Education, California State Univ. Fresno, Fresno, CA, 93740, U.S.A
| | - Zhengxing Chen
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, State Key Laboratory of Food Science and Technology, Natl. Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan Univ, Wuxi, Jiangsu, 214122, China
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Wang L, Zhao L, Yuan J, Jin TZ. Application of a novel antimicrobial coating on roast beef for inactivation and inhibition of Listeria monocytogenes during storage. Int J Food Microbiol 2015; 211:66-72. [DOI: 10.1016/j.ijfoodmicro.2015.07.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2015] [Revised: 06/30/2015] [Accepted: 07/05/2015] [Indexed: 10/23/2022]
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The occurrence of Listeria monocytogenes in retail ready-to-eat meat and poultry products related to the levels of acetate and lactate in the products. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.12.015] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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18
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Hwang CA, Huang L, Juneja V. Effect of Acidified Sorbate Solutions on the Lag-Phase Durations and Growth Rates of Listeria monocytogenes on Meat Surfaces. J Food Prot 2015; 78:1154-60. [PMID: 26038906 DOI: 10.4315/0362-028x.jfp-14-408] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The surfaces of ready-to-eat meats are susceptible to postprocessing contamination by Listeria monocytogenes. This study quantified the lag-phase durations (LPD) and growth rates (GR) of L. monocytogenes on the surfaces of cooked ham as affected by sorbate solutions of different concentrations and pH levels. Slices of cooked ham inoculated with a four-strain mixture of L. monocytogenes (ca. 10(3) CFU/g) were surface treated with sorbate solutions of 0 to 4% (wt/vol) at pH 4.0 to 6.5, vacuum packaged, and stored at 4 to 12 °C for up to 45 days. The LPD and GR of L. monocytogenes were used to develop response surface models. The models estimated that the LPD of L. monocytogenes in samples treated with solutions of pH 4.0 to 5.5 (no sorbate) were 0 to 11 days and the GR were 0.25 to 0.36 log CFU/day, respectively, at 4 °C. With the treatments of 2 and 4% (wt/vol) sorbate solutions, the LPD were estimated to be extended to 2 to 26 days and 34 to >45 days, and the GR were reduced to 0.15 to 0.30 and 0 to 0.19 log CFU/day, respectively. At 4 °C, increasing sorbate concentrations by 1% (wt/vol) to 2, 3, and 4% (wt/vol) at pH 5.5 to 4.0 led to an extension of LPD by 2 to 11, 10 to 19, and 18 to 27 days, whereas the GR were reduced by 0.037 to 0.055, 0.048 to 0.066, and 0.060 to 0.078 log CFU/day, respectively. Sorbate also extended the LPD and reduced the GR of L. monocytogenes at 8 and 12 °C. Results indicated that sorbate concentration and pH level were significant factors affecting the LPD and GR of L. monocytogenes and that the combination of sorbate and low pH has potential for use as a surface treatment to control L. monocytogenes on meat surfaces.
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Affiliation(s)
- Cheng-An Hwang
- Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
| | - Lihan Huang
- Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Vijay Juneja
- Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
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Porto-Fett ACS, Campano SG, Shoyer BA, Israeli D, Oser A, Luchansky JB. Comparative Efficacy of Potassium Levulinate with and without Potassium Diacetate and Potassium Propionate versus Potassium Lactate and Sodium Diacetate for Control of Listeria monocytogenes on Commercially Prepared Uncured Turkey Breast. J Food Prot 2015; 78:927-33. [PMID: 25951386 DOI: 10.4315/0362-028x.jfp-14-467] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
We evaluated the efficacy of potassium levulinate (KLEV; 0.0, 1.0, 1.5, and 2.0%) with and without a blend of potassium propionate (0.1%) and potassium diacetate (0.1%) (KPD) versus a blend of potassium lactate (1.8%) and sodium diacetate (0.125%) (KLD) for inhibiting Listeria monocytogenes on commercially prepared, uncured turkey breast during refrigerated storage. Product formulated with KLD or KLEV (1.5%) was also subsequently surface treated with 44 ppm of a solution of lauric arginate (LAE). Slices (ca. 1.25 cm thick and 100 g) of turkey breast formulated with or without antimicrobials were surface inoculated on both the top and bottom faces to a target level of ca. 3.5 log CFU per slice with a five-strain cocktail of L. monocytogenes, vacuum sealed, and then stored at 4°C for up to 90 days. Without inclusion of antimicrobials in the formulation, pathogen levels increased by ca. 5.2 log CFU per slice, whereas with the inclusion of 1.0 to 2.0% KLEV pathogen levels increased by only ca. 2.9 to 0.8 log CFU per slice after 90 days at 4°C. When 1.0% KLEV and KPD were included as ingredients, pathogen levels increased by ca. 0.8 log CFU per slice after storage at 4°C for 90 days, whereas a decrease of ca. 0.7 log CFU per slice was observed when 1.5 or 2.0% KLEV and KPD were included as ingredients. When used alone, KPD was not effective (≥5.8-log increase). As expected, KLD was effective at suppressing L. monocytogenes in uncured turkey breast. When uncured turkey breast was formulated with KLD or KLEV (1.5%) or without antimicrobials and subsequently surface treated with LAE, pathogen levels decreased by ca. 1.0 log CFU per package within 2 h; no differences (P ≥ 0.01) were observed in pathogen levels for product surface treated with or without LAE and stored for 90 days. Our results validate the use of KLEV to inhibit outgrowth of L. monocytogenes during refrigerated storage of uncured turkey breast. KLEV is at least as effective as KLD as an antilisterial agent.
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Affiliation(s)
- Anna C S Porto-Fett
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038, USA.
| | | | - Bradley A Shoyer
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038, USA
| | - David Israeli
- Mrs. Ressler's Food Products, Philadelphia, Pennsylvania 19120, USA
| | - Alan Oser
- Food Safety Connect, Blacksville, West Virginia 26521, USA
| | - John B Luchansky
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038, USA
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20
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Oh MH, Park BY, Jo H, Lee S, Lee H, Choi KH, Yoon Y. Use of Antimicrobial Food Additives as Potential Dipping Solutions to Control Pseudomonas spp. Contamination in the Frankfurters and Ham. Korean J Food Sci Anim Resour 2014; 34:591-6. [PMID: 26761492 PMCID: PMC4662220 DOI: 10.5851/kosfa.2014.34.5.591] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2014] [Revised: 07/25/2014] [Accepted: 07/25/2014] [Indexed: 11/08/2022] Open
Abstract
This study evaluated the effect of sodium diacetate and sodium lactate solutions for reducing the cell count of Pseudomonas spp. in frankfurters and hams. A mixture of Pseudomonas aeruginosa (NCCP10338, NCCP10250, and NCCP11229), and Pseudomonas fluorescens (KACC10323 and KACC10326) was inoculated on cooked frankfurters and ham. The inoculated samples were immersed into control (sterile distilled water), sodium diacetate (5 and 10%), sodium lactate (5 and 10%), 5% sodium diacetate + 5% sodium lactate, and 10% sodium diacetate + 10% sodium lactate for 0-10 min. Inoculated frankfurters and ham were also immersed into acidified (pH 3.0) solutions such as acidified sodium diacetate (5 and 10%), and acidified sodium lactate (5 and 10%) in addition to control (acidified distilled water) for 0-10 min. Total aerobic plate counts for Pseudomonas spp. were enumerated on Cetrimide agar. Significant reductions (ca. 2 Log CFU/g) in Pseudomonas spp. cells on frankfurters and ham were observed only for a combination treatment of 10% sodium lactate + 10% sodium diacetate. When the solutions were acidified to pH 3.0, the total reductions of Pseudomonas spp. were 1.5-4.0 Log CFU/g. The order of reduction amounts of Pseudomonas spp. cell counts was 10% sodium lactate > 5% sodium lactate ≥ 10% sodium diacetate > 5% sodium diacetate > control for frankfurters, and 10% sodium lactate > 5% sodium lactate > 10% sodium diacetate > 5% sodium diacetate > control for ham. The results suggest that using acidified food additive antimicrobials, as dipping solutions, should be useful in reducing Pseudomonas spp. on frankfurters and ham.
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Affiliation(s)
- Mi-Hwa Oh
- National Institute of Animal Science, RDA, Suwon 441-706, Korea
| | - Beom-Young Park
- National Institute of Animal Science, RDA, Suwon 441-706, Korea
| | - Hyunji Jo
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea
| | - Soomin Lee
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea
| | - Heeyoung Lee
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea
| | - Kyoung-Hee Choi
- Department of Oral Microbiology, College of Dentistry, Wonkwang University, Iksan 570-749, Korea
| | - Yohan Yoon
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea
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21
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Neetoo H, Mahomoodally F. Use of antimicrobial films and edible coatings incorporating chemical and biological preservatives to control growth of Listeria monocytogenes on cold smoked salmon. BIOMED RESEARCH INTERNATIONAL 2014; 2014:534915. [PMID: 25089272 PMCID: PMC4096007 DOI: 10.1155/2014/534915] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/27/2014] [Revised: 05/09/2014] [Accepted: 06/07/2014] [Indexed: 11/17/2022]
Abstract
The relatively high incidence of Listeria monocytogenes in cold smoked salmon (CSS) is of concern as it is a refrigerated processed food of extended durability (REPFED). The objectives of this study were to compare and optimize the antimicrobial effectiveness of films and coatings incorporating nisin (Nis) and sodium lactate (SL), sodium diacetate (SD), potassium sorbate (PS), and/or sodium benzoate (SB) in binary or ternary combinations on CSS. Surface treatments incorporating Nis (25000 IU/mL) in combination with PS (0.3%) and SB (0.1%) had the highest inhibitory activity, reducing the population of L. monocytogenes by a maximum of 3.3 log CFU/cm(2) (films) and 2.9 log CFU/cm(2) (coatings) relative to control samples after 10 days of storage at 21°C. During refrigerated storage, coatings were more effective in inhibiting growth of L. monocytogenes than their film counterparts. Cellulose-based coatings incorporating Nis, PS, and SB reduced the population of L. monocytogenes, and anaerobic and aerobic spoilage flora by a maximum of 4.2, 4.8, and 4.9 log CFU/cm(2), respectively, after 4 weeks of refrigerated storage. This study highlights the effectiveness of cellulose-based edible coatings incorporating generally regarded as safe (GRAS) natural and chemical antimicrobials to inhibit the development of L. monocytogenes and spoilage microflora thus enhancing the safety and quality of CSS.
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Affiliation(s)
- Hudaa Neetoo
- Department of Agriculture and Food Science, Faculty of Agriculture, University of Mauritius, Mauritius
| | - Fawzi Mahomoodally
- Department of Health Sciences, Faculty of Science, University of Mauritius, Mauritius
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22
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Kang J, Stasiewicz MJ, Murray D, Boor KJ, Wiedmann M, Bergholz TM. Optimization of combinations of bactericidal and bacteriostatic treatments to control Listeria monocytogenes on cold-smoked salmon. Int J Food Microbiol 2014; 179:1-9. [DOI: 10.1016/j.ijfoodmicro.2014.03.017] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2013] [Revised: 03/10/2014] [Accepted: 03/13/2014] [Indexed: 11/25/2022]
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Porto-Fett ACS, Campano SG, Shoyer BA, Wadsworth S, Luchansky JB. Viability of Listeria monocytogenes on uncured turkey breast commercially prepared with and without buffered vinegar during extended storage at 4 and 10°C. J Food Prot 2014; 77:987-92. [PMID: 24853523 DOI: 10.4315/0362-028x.jfp-13-415] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
We determined the viability of Listeria monocytogenes on uncured turkey breast containing buffered vinegar (BV) and surface treated with a stabilized solution of sodium chlorite in vinegar (VSC). Commercially produced, uncured, deli-style turkey breast was formulated with BV (0.0, 2.0, 2.5, or 3.0%), sliced (ca. 100 g and ca. 1.25 cm thick), and subsequently surface inoculated (ca. 4.3 log CFU per slice) in each of two trials with a five-strain cocktail of L. monocytogenes. Next, 1 ml per side of a 2 or 10% solution of VSC was added to each package before vacuum sealing and storing at 4 or 10°C. Without antimicrobials, L. monocytogenes numbers increased by ca. 6.2 log CFU per slice after 90 and 48 days of storage at 4 or 10°C, respectively. At 4°C, L. monocytogenes numbers increased by ca. 0.4 to 1.9 log CFU per slice on turkey breast formulated with 2.0 or 2.5% BV and treated or not with 2% VSC, whereas when treated with 10% VSC, L. monocytogenes levels remained relatively unchanged over 90 days. However, when turkey breast was formulated with 3.0% BV and treated or not with VSC, pathogen numbers decreased by ca. 0.7 to 1.3 log CFU per slice. At 10°C, L. monocytogenes numbers increased by ca. 1.5 to 5.6 log CFU per slice after 48 days when formulated with 2.0 to 3.0% BV and treated or not with 2% VSC. When formulated with 2.0% BV and treated with 10% VSC, L. monocytogenes numbers increased by ca. 3.3 log CFU per slice, whereas when formulated with 2.5 or 3.0% BV and treated with 10% VSC, L. monocytogenes decreased by ca. 0.3 log CFU per slice. Inclusion of BV as an ingredient in uncured turkey breast, alone or in combination with VSC added to the package, appreciably suppressed outgrowth of L. monocytogenes during an extended refrigerated shelf life.
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Affiliation(s)
- Anna C S Porto-Fett
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
| | | | - Bradley A Shoyer
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Sarah Wadsworth
- Food Safety Connect, P.O. Box 62, Blacksville, West Virginia 26521, USA
| | - John B Luchansky
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
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Antimicrobial Polylactic Acid Packaging Films against Listeria and Salmonella in Culture Medium and on Ready-to-Eat Meat. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1322-x] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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25
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26
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Hwang CA, Sheen S, Juneja V, Hwang CF, Yin TC, Chang NY. The influence of acid stress on the growth of Listeria monocytogenes and Escherichia coli O157:H7 on cooked ham. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.09.040] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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27
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Nostro A, Cellini L, Ginestra G, D'Arrigo M, di Giulio M, Marino A, Blanco AR, Favaloro A, Bisignano G. Staphylococcal biofilm formation as affected by type acidulant. APMIS 2013; 122:648-53. [PMID: 24320800 DOI: 10.1111/apm.12210] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2013] [Accepted: 09/23/2013] [Indexed: 11/30/2022]
Abstract
Staphylococcal growth and biofilm formation in culture medium where pH was lowered with weak organic (acetic and lactic) or strong inorganic (hydrochloric) acids were studied. The effects were evaluated by biomass measurements, cell-surface hydrophobicity, scanning electron microscopy (SEM), and confocal laser scanning microscopy (CLSM). The results demonstrated that the inhibition was related to type of acidulant and pH value. At pH 5.0, the antibacterial effect was more pronounced in the presence of acetic acid (58-60% growth reduction) compared with that in the presence of lactic (7-16% growth reduction) and hydrochloric acids (23-24% reduction). The biofilm biomass of Staphylococcus aureus and Staphylococcus epidermidis was reduced by 92, 85, 63, and 93, 87, 81% after exposition to acetic, lactic, and hydrochloric acids, respectively. Increasing the pH from 5.0 to 6.0 resulted in a noticeable reduction in the effectiveness of acids. A minor cells hydrophobic character was also documented. The SEM and CLSM revealed a poorly structured and thinner biofilm compared with the dense and multilayered control. Acidic environment could have important implications for food-processing system to prevent bacterial colonization and control biofilm formation. The findings of this study lead to consider the rational use of the type of acid to achieve acidic environments.
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Affiliation(s)
- Antonia Nostro
- Dipartimento di Scienze del Farmaco e dei Prodotti per la Salute, Università di Messina, Messina, Italy
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Naas H, Martinez-Dawson R, Han I, Dawson P. Effect of combining nisin with modified atmosphere packaging on inhibition of Listeria monocytogenes in ready-to-eat turkey bologna. Poult Sci 2013; 92:1930-5. [PMID: 23776282 DOI: 10.3382/ps.2012-02141] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
ABSTRACT The objective of this study was to evaluate the effect of nisin in combination with different types of packaging on the survival of Listeria monocytogenes in ready-to-eat low-fat turkey bologna. Bologna was inoculated with L. monocytogenes exposed to 1 of 6 treatments: 3 packaging treatments (100% CO2, air, vacuum), each with and without nisin. Bologna was refrigerated and sampled 9 times over 42 d. Nisin reduced initial L. monocytogenes populations by 1.5 to 2 log cycles and 100% CO2 packaging prevented outgrowth throughout 42 d of storage, whereas non-CO2 packaging displayed a 2-log increase in population during storage. Nisin (500 IU/mL) combined with 100% CO2 was effective in reducing Listeria and preventing outgrowth on bologna over 42 d of refrigerated storage.
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Affiliation(s)
- Hesham Naas
- Department of Food Hygiene, University of Tripoli, Tripoli, Libya
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Breidt F, Kay K, Cook J, Osborne J, Ingham B, Arritt F. Determination of 5-log reduction times for Escherichia coli O157:H7, Salmonella enterica, or Listeria monocytogenes in acidified foods with pH 3.5 or 3.8 3. J Food Prot 2013; 76:1245-9. [PMID: 23834800 DOI: 10.4315/0362-028x.jfp-12-528] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A critical factor in ensuring the safety of acidified foods is the establishment of a thermal process that assures the destruction of acid-resistant vegetative pathogenic and spoilage bacteria. For acidified foods such as dressings and mayonnaises with pH values of 3.5 or higher, the high water phase acidity (acetic acid of 1.5 to 2.5% or higher) can contribute to lethality, but there is a lack of data showing how the use of common ingredients such as acetic acid and preservatives, alone or in combination, can result in a 5-log reduction for strains of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in the absence of a postpackaging pasteurization step. In this study, we determined the times needed at 10° C to achieve a 5-log reduction of E. coli O157:H7, S. enterica, and L. monocytogenes in pickling brines with a variety of acetic and benzoic acid combinations at pH 3.5 and 3.8. Evaluation of 15 different acid-pH combinations confirmed that strains of E. coli O157:H7 were significantly more acid resistant than strains of S. enterica and L. monocytogenes. Among the acid conditions tested, holding times of 4 days or less could achieve a 5-log reduction for vegetative pathogens at pH 3.5 with 2.5% acetic acid or at pH 3.8 with 2.5% acetic acid containing 0.1% benzoic acid. These data indicate the efficacy of benzoic acid for reducing the time necessary to achieve a 5-log reduction in target pathogens and may be useful for supporting process filings and the determination of critical controls for the manufacture of acidified foods.
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Affiliation(s)
- F Breidt
- South Atlantic Area Food Science Research Unit, Agricultural Research Service, U.S. Department of Agriculture, 322 Schaub Hall, Box 7624, North Carolina State University, Raleigh, North Carolina 27695-7624, USA.
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Osaili TM, Al-Nabulsi AA, Taha MH, Al-Holy MA, Alaboudi AR, Al-Rousan WM, Shaker RR. Occurrence and Antimicrobial Susceptibility ofListeria monocytogenesIsolated from Brined White Cheese in Jordan. J Food Sci 2012; 77:M528-32. [DOI: 10.1111/j.1750-3841.2012.02877.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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31
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Wan Norhana M, Poole SE, Deeth HC, Dykes GA. Effects of nisin, EDTA and salts of organic acids on Listeria monocytogenes, Salmonella and native microflora on fresh vacuum packaged shrimps stored at 4 °C. Food Microbiol 2012; 31:43-50. [DOI: 10.1016/j.fm.2012.01.007] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2011] [Revised: 01/10/2012] [Accepted: 01/25/2012] [Indexed: 12/01/2022]
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32
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Hwang CA, Huang L, Sheen S, Juneja V. Effects of lactic acid on the growth characteristics of Listeria monocytogenes on cooked ham surfaces. J Food Prot 2012; 75:1404-10. [PMID: 22856563 DOI: 10.4315/0362-028x.jfp-11-412] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The surfaces of ready-to-eat meats are susceptible to postprocessing contamination by Listeria monocytogenes. This study examined and modeled the growth characteristics of L. monocytogenes on cooked ham treated with lactic acid solutions (LA). Cooked ham was inoculated with L. monocytogenes (ca. 10(3) CFU/g), immersed in 0, 0.5, 0.75, 1.0, 1.25, 1.5, and 2.0% LA for 30 min, vacuum packaged, and stored at 4, 8, 12, and 16°C. LA immersion resulted in <0.7 log CFU/g immediate reduction of L. monocytogenes on ham surfaces, indicating the immersion alone was not sufficient for reducing L. monocytogenes. During storage, no growth of L. monocytogenes occurred on ham treated with 1.5% LA at 4 and 8°C and with 2% LA at all storage temperatures. LA treatments extended the lag-phase duration (LPD) of L. monocytogenes and reduced the growth rate (GR) from 0.21 log CFU/day in untreated ham to 0.13 to 0.06 log CFU/day on ham treated with 0.5 to 1.25% LA at 4°C, whereas the GR was reduced from 0.57 log CFU/day to 0.40 to 0.12 log CFU/day at 8°C. A significant extension of the LPD and reduction of the GR of L. monocytogenes occurred on ham treated with >1.25% LA. The LPD and GR as a function of LA concentration and storage temperature can be satisfactorily described by a polynomial or expanded square-root model. Results from this study indicate that immersion treatments with >1.5% LA for 30 min may be used to control the growth of L. monocytogenes on cooked meat, and the models would be useful for selecting LA immersion treatments for meat products to achieve desired product safety.
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Affiliation(s)
- Cheng-An Hwang
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Residue Chemistry and Predictive Microbiology Research Unit, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA.
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Ramos OL, Fernandes JC, Silva SI, Pintado ME, Malcata FX. Edible films and coatings from whey proteins: a review on formulation, and on mechanical and bioactive properties. Crit Rev Food Sci Nutr 2012; 52:533-52. [PMID: 22452733 DOI: 10.1080/10408398.2010.500528] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
The latest decade has witnessed joint efforts by the packaging and the food industries to reduce the amount of residues and wastes associated with food consumption. The recent increase in environmental awareness has also contributed toward development of edible packaging materials. Viable edible films and coatings have been successfully produced from whey proteins; their ability to serve other functions, viz. carrier of antimicrobials, antioxidants, or other nutraceuticals, without significantly compromising the desirable primary barrier and mechanical properties as packaging films, will add value for eventual commercial applications. These points are tackled in this review, in a critical manner. The supply of whey protein-based films and coatings, formulated to specifically address end-user needs, is also considered.
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Affiliation(s)
- Oscar L Ramos
- CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, R. Dr. António Bernardino de Almeida, Porto, Portugal
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34
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Mejlholm O, Devitt TD, Dalgaard P. Effect of brine marination on survival and growth of spoilage and pathogenic bacteria during processing and subsequent storage of ready-to-eat shrimp (Pandalus borealis). Int J Food Microbiol 2012; 157:16-27. [DOI: 10.1016/j.ijfoodmicro.2012.04.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2011] [Revised: 01/17/2012] [Accepted: 04/08/2012] [Indexed: 10/28/2022]
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35
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Uppal KK, Getty KJ, Boyle EA, Harper NM, Lobaton-Sulabo ASS, Barry B. Effect of Packaging and Storage Time on Survival of Listeria monocytogenes on Kippered Beef Steak and Turkey Tenders. J Food Sci 2011; 77:M57-60. [DOI: 10.1111/j.1750-3841.2011.02485.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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36
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Effects of combined treatments of irradiation and antimicrobial coatings on reduction of food pathogens in broccoli florets. Radiat Phys Chem Oxf Engl 1993 2011. [DOI: 10.1016/j.radphyschem.2011.07.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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37
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Ye M, Neetoo H, Chen H. Prior frozen storage enhances the effect of edible coatings against Listeria monocytogenes on cold-smoked salmon during subsequent refrigerated storage. J Appl Microbiol 2011; 111:865-76. [PMID: 21794035 DOI: 10.1111/j.1365-2672.2011.05111.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AIMS Listeria monocytogenes is a major safety concern for ready-to-eat foods. The overall objective of this study was to investigate whether prior frozen storage could enhance the efficacy of edible coatings against L. monocytogenes on cold-smoked salmon during subsequent refrigerated storage. METHODS AND RESULTS A formulation consisting of sodium lactate (SL, 1·2-2·4%) and sodium diacetate (SD, 0·125-0·25%) or 2·5% Opti.Form (a commercial formulation of SL and SD) was incorporated into each of five edible coatings: alginate, κ-carrageenan, pectin, gelatin and starch. The coatings were applied onto the surface of cold-smoked salmon slices inoculated with L. monocytogenes at a level of 500 CFU cm⁻². In the first phase, the slices were first frozen at -18°C for 6 days and stored at 22°C for 6 days. Alginate, gelatin and starch appeared to be the most effective carriers. In the second phase, cold-smoked salmon slices were inoculated with L. monocytogenes, coated with alginate, gelatin or starch with or without the antimicrobials and stored frozen at -18°C for 12 months. Every 2 months, samples were removed from the freezer and kept at 4°C for 30 days. Prior frozen storage at -18°C substantially enhanced the antilisterial efficacy of the edible coatings with or without antimicrobials during the subsequent refrigerated storage. CONCLUSIONS Plain coatings with ≥ 2 months frozen storage and antimicrobial edible coatings represent an effective intervention to inhibit the growth of L. monocytogenes on cold-smoked salmon. SIGNIFICANCE AND IMPACT OF THE STUDY This study demonstrates the effectiveness of the conjunct application of frozen storage and edible coatings to control the growth of L. monocytogenes to enhance the microbiological safety of cold-smoked salmon.
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Affiliation(s)
- M Ye
- Department of Animal and Food Sciences, University of Delaware, Newark, DE, USA
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38
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Yoon Y, Geornaras I, Scanga JA, Belk KE, Smith GC, Kendall PA, Sofos JN. Probabilistic Models for the Prediction of Target Growth Interfaces of Listeria monocytogenes on Ham and Turkey Breast Products. J Food Sci 2011; 76:M450-5. [DOI: 10.1111/j.1750-3841.2011.02273.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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39
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Effects of sodium hypochlorite and acidified sodium chlorite on the morphological, microbiological, and sensory qualities of selected vegetables. Food Sci Biotechnol 2011. [DOI: 10.1007/s10068-011-0106-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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40
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Hwang CA, Sheen S. Growth characteristics of Listeria monocytogenes as affected by a native microflora in cooked ham under refrigerated and temperature abuse conditions. Food Microbiol 2011; 28:350-5. [DOI: 10.1016/j.fm.2010.03.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2009] [Revised: 03/11/2010] [Accepted: 03/12/2010] [Indexed: 11/25/2022]
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41
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Osaili TM, Alaboudi AR, Nesiar EA. Prevalence of Listeria spp. and antibiotic susceptibility of Listeria monocytogenes isolated from raw chicken and ready-to-eat chicken products in Jordan. Food Control 2011. [DOI: 10.1016/j.foodcont.2010.10.008] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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42
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BAE YUNYOUNG, KIM NAMHEE, KIM KYOUNGHEON, KIM BYOUNGCHUL, RHEE MINSUK. SUPERCRITICAL CARBON DIOXIDE AS A POTENTIAL INTERVENTION FOR GROUND PORK DECONTAMINATION. J Food Saf 2010. [DOI: 10.1111/j.1745-4565.2010.00265.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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43
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Byelashov OA, Daskalov H, Geornaras I, Kendall PA, Belk KE, Scanga JA, Smith GC, Sofos JN. Reduction of Listeria monocytogenes on frankfurters treated with lactic acid solutions of various temperatures. Food Microbiol 2010; 27:783-90. [DOI: 10.1016/j.fm.2010.04.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2010] [Revised: 04/01/2010] [Accepted: 04/06/2010] [Indexed: 10/19/2022]
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44
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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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45
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Sofos JN, Geornaras I. Overview of current meat hygiene and safety risks and summary of recent studies on biofilms, and control of Escherichia coli O157:H7 in nonintact, and Listeria monocytogenes in ready-to-eat, meat products. Meat Sci 2010; 86:2-14. [PMID: 20510532 DOI: 10.1016/j.meatsci.2010.04.015] [Citation(s) in RCA: 112] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2010] [Revised: 04/13/2010] [Accepted: 04/14/2010] [Indexed: 11/24/2022]
Abstract
As meat consumption is increasing around the world, so do concerns and challenges to meat hygiene and safety. These concerns are mostly of a biological nature and include bacterial pathogens, such as Escherichia coli O157:H7, Salmonella and Campylobacter in raw meat and poultry, and Listeria monocytogenes in ready-to-eat processed products, while viral pathogens are of major concern at foodservice. A major goal of scientists, industry, public health and regulatory authorities is to control pathogenic microorganisms and improve meat product hygiene and safety within a country and internationally. This paper is not a comprehensive or critical review of the scientific literature on the broad area of meat hygiene and safety, but it provides an overview of major current meat hygiene and safety issues, and then a summary of studies on biofilm formation by pathogens, control of E. coli O157:H7 in nonintact meat products, and control of L. monocytogenes in ready-to-eat meat products, conducted at the Center for Meat Safety & Quality and Food Safety Cluster of Colorado State University in recent years.
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Affiliation(s)
- John N Sofos
- Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171, USA.
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46
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Sodium lactate, sodium diacetate and pediocin: Effects and interactions on the thermal inactivation of Listeria monocytogenes on bologna. Food Microbiol 2010; 27:64-9. [DOI: 10.1016/j.fm.2009.08.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2009] [Revised: 08/07/2009] [Accepted: 08/09/2009] [Indexed: 11/17/2022]
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47
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Physical and thermo-mechanical properties of whey protein isolate films containing antimicrobials, and their effect against spoilage flora of fresh beef. Food Hydrocoll 2010. [DOI: 10.1016/j.foodhyd.2009.08.003] [Citation(s) in RCA: 77] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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48
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Bioactive alginate coatings to control Listeria monocytogenes on cold-smoked salmon slices and fillets. Int J Food Microbiol 2009; 136:326-31. [PMID: 19861230 DOI: 10.1016/j.ijfoodmicro.2009.10.003] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2009] [Revised: 10/01/2009] [Accepted: 10/05/2009] [Indexed: 11/24/2022]
Abstract
The relatively high incidence of Listeria monocytogenes in cold smoked salmon (CSS) is of concern as CSS is a ready-to-eat product. No post-processing measures are currently available to control this pathogen in CSS. The objective of this study was to develop an effective antimicrobial edible coating containing organic salts to control the growth of L. monocytogenes in CSS slices and fillets. An in-house made formulation consisting of sodium lactate (SL, 0-2.4%) and sodium diacetate (SD, 0-0.25%) as well as 2.5% OptiForm (a commercial formulation of SL and SD) were incorporated into five edible coatings: alginate, kappa-carrageenan, pectin, gelatin or starch. The coatings were applied onto the surface of CSS slices inoculated with L. monocytogenes to an inoculum level of 500 CFU/cm(2) ( approximately 3 log CFU/g) and stored at room temperature (22 degrees C) for 6 days. Alginate coating was found to be the most effective carrier for the various antimicrobial treatments in inhibiting the growth of L. monocytogenes. In the second phase of the study, CSS slices and fillets inoculated with the pathogen at a level of 500 CFU/cm(2) were coated with alginate incorporating the in-house made and the commercial (OptiForm) SL/SD based formulations and stored for 30 days at 4 degrees C. When cold-smoked salmon slices and fillets were stored at 4 degrees C, alginate coatings supplemented with 2.4%SL/0.25%SD and the commercial product OptiForm significantly delayed the growth of L. monocytogenes during the 30-day storage with final counts reaching 4.1 and 3.3 log CFU/g (slices) and 4.4 and 3.8 log CFU/g (fillets), respectively, while the counts in their untreated counterparts were significantly higher (P<0.05) reaching 7.3 and 6.8 log CFU/g for slices and fillets, respectively. Therefore, this study demonstrates the effectiveness of using an alginate-based coating containing lactate and diacetate to control the growth of L. monocytogenes to enhance the microbiological safety of filleted and sliced smoked salmon.
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49
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Mejlholm O, Dalgaard P. Development and validation of an extensive growth and growth boundary model for Listeria monocytogenes in lightly preserved and ready-to-eat shrimp. J Food Prot 2009; 72:2132-43. [PMID: 19833037 DOI: 10.4315/0362-028x-72.10.2132] [Citation(s) in RCA: 65] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
An existing cardinal parameter growth and growth boundary model for Listeria monocytogenes (O. Mejlholm and P. Dalgaard, J. Food Prot. 70:70-84 and 2485-2497, 2007) was expanded with terms for the effects of acetic, benzoic, citric, and sorbic acids to include a total of 12 environmental parameters and their interactive effects. The new model predicted growth rates (micro(max) values) of L. monocytogenes accurately with bias and accuracy factors of 1.0 and 1.5, respectively, for 16 batches of brined shrimp with benzoic, citric, and sorbic acids. Corresponding values of 0.9 and 1.2, respectively, were obtained for five batches of brined shrimp with acetic and lactic acids. Growth and no-growth responses of L. monocytogenes were also appropriately predicted with 88% correct prediction for 26 experiments with brined shrimp. The new model performed better than existing L. monocytogenes models with a comparable degree of complexity. The high number of environmental parameters, including six organic acids (acetic acid, benzoic acid, citric acid, diacetate, lactic acid, and sorbic acid), allows the new model to predict the effect of substituting one set of preserving parameters for another. The new model also allowed the distance between the growth boundary and specific product characteristics to be quantified by a psi value. This can be of practical importance in the development or reformulation of seafood with preserving parameters that prevent growth of L. monocytogenes and take variability in product characteristics into account.
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Affiliation(s)
- Ole Mejlholm
- Seafood and Predictive Microbiology, Aquatic Microbiology and Seafood Hygiene, National Institute of Aquatic Resources (DTU Aqua), Technical University of Denmark, Søltofts Plads, Building 221, DK-2800, Kgs. Lyngby, Denmark
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50
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Raftari M, Jalilian FA, Abdulamir A, Son R, Sekawi Z, Fatimah A. Effect of organic acids on Escherichia coli O157:H7 and Staphylococcus aureus contaminated meat. Open Microbiol J 2009; 3:121-7. [PMID: 19696918 PMCID: PMC2729390 DOI: 10.2174/1874285800903010121] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2009] [Revised: 06/24/2009] [Accepted: 06/25/2009] [Indexed: 11/22/2022] Open
Abstract
Appropriate and safe antibacterial agents able to decontaminate meat surfaces have long been big concern of meat industry. In an attempt to manage beef carcass contamination, spray wash treatments utilizing three concentrations (1, 1.5 and 2%) of acetic, lactic, propionic and formic acids were performed to evaluate their efficacy in reducing numbers of Escherichia coli O157:H7 and Staphylococcus aureus on meat tissues. The procured beef pieces of freshly slaughtered animals were decontaminated with hot water and then inoculated with E. coli O157:H7 and S. aureus individually which then were spray washed with organic acids separately. The total plate count of the treated samples showed that the populations of bacteria decreased after being exposed to organic acids. Spray wash of formic acid resulted in the highest reduction of both bacterial species on meat surface. Significantly, higher log reductions were obtained for S. aureus than E. coli O157:H7. It was concluded that organic acids are highly effective in decontaminating meat surfaces and organic acids are shown to be safe, simple, efficient, and cheap modality of meat decontamination which can be highly recommended for industrial scales.
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Affiliation(s)
- M Raftari
- Faculty of Food Science and Technology, Universiti Putra Malaysia, 43300, Serdang, Selangor, Malaysia
| | - F. Azizi Jalilian
- Faculty of Medicine and Health Science, Universiti Putra Malaysia, 43300, Serdang, Selangor, Malaysia
| | - A.S Abdulamir
- Microbiology research department, Institute of Bioscience, Universiti Putra Malaysia, 43300, Serdang, Selangor, Malaysia
| | - R Son
- Faculty of Food Science and Technology, Universiti Putra Malaysia, 43300, Serdang, Selangor, Malaysia
| | - Z Sekawi
- Faculty of Medicine and Health Science, Universiti Putra Malaysia, 43300, Serdang, Selangor, Malaysia
| | - A.B Fatimah
- Faculty of Food Science and Technology, Universiti Putra Malaysia, 43300, Serdang, Selangor, Malaysia
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