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Brugnini G, Rodríguez J, Rodríguez S, Martínez I, Pelaggio R, Rufo C. Effects of Fermentation Temperature, Drying Temperature, Caliber Size, Starter Culture, and Sodium Lactate on Listeria monocytogenes Inactivation During Salami Production. J Food Prot 2024; 87:100286. [PMID: 38697485 DOI: 10.1016/j.jfp.2024.100286] [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: 11/27/2023] [Revised: 04/05/2024] [Accepted: 04/25/2024] [Indexed: 05/05/2024]
Abstract
The effect of fermentation and drying temperatures, caliber, and sodium lactate on Listeria monocytogenes inactivation was studied in salami, produced in a pilot scale, inoculated with 107 CFU/g of Listeria innocua ATCC® 33090 as a surrogate microorganism for L. monocytogenes. Fermentation temperature varied between 24 and 30°C, drying temperature between 14 and 20°C, caliber between 5.1 and 13.2 cm, and sodium lactate initial concentrations in salamis were 0 and 2%. L. innocua counts, pH and water activity were determined in salamis over time. Sodium lactate (2%) decreased pH drop and Listeria inactivation during fermentation. Baranyi & Roberts equation was used to fit the experimental data and to estimate, for each test condition, inactivation rate (k), initial (Y0), and final counts of L. innocua (YEND). Total inactivation was calculated as Y0 minus YEND (Y0-YEND). Then, using a Box Benkhen experimental design, a quadratic model for k and a two-factor interaction model (2FI) for Y0 - YEND were obtained as functions of fermentation temperature, drying temperature, and caliber size. The models predicted that maximum k and Y0 -YEND, -2.62 ± 0.14 log10 CFU/g/day and 4.5 ± 0.1 log10 CFU/g, respectively, would be obtained fermenting at 30°C and drying at 20°C regardless of caliber. Drying at 14°C allowed Listeria growth until a water activity (aw) of 0.92 was reached. Therefore, if initial Listeria contamination is high (3 log10 CFU/g), drying at low temperatures will compromise product safety.
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Affiliation(s)
- Giannina Brugnini
- Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Pando y Ruta 8, Uruguay; Graduate Program in Chemistry, Facultad de Química, Universidad de la República, Uruguay.
| | - Jesica Rodríguez
- Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Pando y Ruta 8, Uruguay.
| | - Soledad Rodríguez
- Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Pando y Ruta 8, Uruguay.
| | - Inés Martínez
- Latitud - Fundación LATU, Laboratorio Tecnológico del Uruguay, Avenida Italia 6201, Uruguay.
| | - Ronny Pelaggio
- Latitud - Fundación LATU, Laboratorio Tecnológico del Uruguay, Avenida Italia 6201, Uruguay.
| | - Caterina Rufo
- Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Pando y Ruta 8, Uruguay.
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García-López JD, Barbieri F, Baños A, Madero JMG, Gardini F, Montanari C, Tabanelli G. Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages. Curr Res Food Sci 2023; 7:100615. [PMID: 37881335 PMCID: PMC10594565 DOI: 10.1016/j.crfs.2023.100615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 10/05/2023] [Accepted: 10/08/2023] [Indexed: 10/27/2023] Open
Abstract
In this work, two autochthonous LAB strains (Lactiplantibacillus paraplantarum BPF2 and Pediococcus acidilactici ST6), isolated from spontaneously fermented sausages produced in Spain, were tested to produce Spanish fermented sausages (salchichón) in pilot plants, due to their promising technological and anti-listerial activity. These products were compared with a sample obtained with a commercial starter (RAP) and a spontaneously fermented control sample. Physico-chemical parameters, microbial counts, metagenomic analysis, biogenic amines content and organoleptic profile of the obtained samples were studied to assess the performances of the native starters. In fact, traditional and artisanal products obtained through spontaneous fermentations can represent an important biodiversity reservoir of strains to be exploited as new potential starter cultures, to improve the safety, quality and local differentiation of traditional products. The data underlined that ST6 strain resulted in a final lower percentage if compared with the other LAB used as starter cultures. The use of starters reduced the BA concentration observed in the sausages obtained with spontaneous fermentation and the BPF2 and ST6 strains were able to decrease the level of products rancidity. Moreover, a challenge test against L. monocytogenes were performed. The data confirmed the effectiveness in the inhibition of L. monocytogenes by the two bacteriocinogenic strains tested, with respect to RAP and control samples, highlighting their ability to produce bacteriocins in real food systems. This work demonstrated the promising application in meat industry of these autochthonous strains as starter cultures to improve sensory differentiation and recognizability of typical fermented sausages.
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Affiliation(s)
| | - Federica Barbieri
- Department of Agricultural and Food Sciences, University of Bologna, 47521, Cesena, Italy
| | - Alberto Baños
- Department of Microbiology, DOMCA S.A.U, 18620, Alhendín, Spain
| | | | - Fausto Gardini
- Department of Agricultural and Food Sciences, University of Bologna, 47521, Cesena, Italy
| | - Chiara Montanari
- Department of Agricultural and Food Sciences, University of Bologna, 47521, Cesena, Italy
| | - Giulia Tabanelli
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, 47521, Cesena, Italy
- Department of Agricultural and Food Sciences, University of Bologna, 40127, Bologna, Italy
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Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models. Microorganisms 2023; 11:microorganisms11020432. [PMID: 36838397 PMCID: PMC9965067 DOI: 10.3390/microorganisms11020432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 02/01/2023] [Accepted: 02/07/2023] [Indexed: 02/11/2023] Open
Abstract
Salmonella is the main relevant pathogen in chicken dry-fermented sausages (DFS). The safety of shelf-stable DFS must rely on the production process, which should not only prevent growth but promote inactivation of Salmonella. The aim of the study was to assess the behaviour of Salmonella during the production process of two types of low-acid chicken DFS. The impact of the use of starter culture, corrective storage and high-pressure processing (HPP) at different processing times was assessed through challenge testing, i.e., inoculating a cocktail of Salmonella into the meat batter (at 6 Log10 cfu/g) used for sausage manufacture. Sausages of medium (fuet-type, FT) and small (snack-type, ST) calibre were elaborated through ripening (10-15 °C/16 d) and fermentation plus ripening (22 °C/3 d + 14 °C/7 d). Physico-chemical parameters were analysed and Salmonella was enumerated throughout the study. The observed results were compared with the simulations provided by predictive models available in the literature. In FT, a slight decrease in Salmonella was observed during the production process while in ST, a 0.9-1.4 Log10 increase occurred during the fermentation at 22 °C. Accordingly, DFS safety has to be based on the process temperature and water activity decrease, these factors can be used as inputs of predictive models based on the gamma-concept, as useful decision support tool for producers. Salmonella lethality was enhanced by combining HPP and corrective storage strategies, achieving >1 and 4 Log10 reductions for FT and ST, respectively.
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Jafarpour D, Hashemi SMB, Mousavifard M, Sayadi M. The combined effect of different concentrations of Vitex pseudo-negundo extract and different temperatures against food-borne pathogens in chicken salad. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01310-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Brusa V, Prieto M, Campos C, Epszteyn S, Cuesta A, Renaud V, Schembri G, Vanzini M, Michanie S, Leotta G, Signorini M. Quantitative risk assessment of listeriosis associated with fermented sausage and dry-cured pork shoulder consumption in Argentina. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107705] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Nielsen B, Colle MJ, Ünlü G. Meat safety and quality: a biological approach. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14602] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Barbara Nielsen
- School of Food Science University of Idaho 875 Perimeter Drive Moscow ID 83844‐2312 USA
| | - Michael J. Colle
- Department of Animal and Veterinary Science University of Idaho 875 Perimeter Drive Moscow ID 83844‐2330 USA
| | - Gülhan Ünlü
- School of Food Science University of Idaho 875 Perimeter Drive Moscow ID 83844‐2312 USA
- School of Food Science Washington State University Pullman WA 99164‐6376 USA
- Department of Biological Engineering University of Idaho 875 Perimeter Drive Moscow ID 83844‐0904 USA
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Meloni D. High-Hydrostatic-Pressure (HHP) Processing Technology as a Novel Control Method for Listeria monocytogenes Occurrence in Mediterranean-Style Dry-Fermented Sausages. Foods 2019; 8:E672. [PMID: 31842401 PMCID: PMC6963505 DOI: 10.3390/foods8120672] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 12/05/2019] [Accepted: 12/09/2019] [Indexed: 12/30/2022] Open
Abstract
Although conventional microbial control techniques are currently employed and largely successful, their major drawbacks are related to their effects on quality of processed food. In recent years, there has been a growing demand for high-quality foods that are microbially safe and retain most of their natural freshness. Therefore, several modern and innovative methods of microbial control in food processing have been developed. High-hydrostatic-pressure (HHP) processing technology has been mainly used to enhance the food safety of ready-to-eat (RTE) products as a new pre-/post-packaging, non-thermal purification method in the meat industry. Listeria monocytogenes is a pertinent target for microbiological safety and shelf-life; due to its capacity to multiply in a broad range of food environments, is extremely complicated to prevent in fermented-sausage-producing plants. The frequent detection of L. monocytogenes in final products emphasizes the necessity for the producers of fermented sausages to correctly overcome the hurdles of the technological process and to prevent the presence of L. monocytogenes by applying novel control techniques. This review discusses a collection of recent studies describing pressure-induced elimination of L. monocytogenes in fermented sausages produced in the Mediterranean area.
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Affiliation(s)
- Domenico Meloni
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, Italy
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Tirloni E, Pietro VD, Rizzi G, Pomilio F, Cattaneo P, Bernardi C, Stella S. Non-thermal inactivation of Listeria spp. in a typical dry-fermented sausage: "Bergamasco" salami. Ital J Food Saf 2019; 8:8112. [PMID: 31632928 PMCID: PMC6784594 DOI: 10.4081/ijfs.2019.8112] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2019] [Accepted: 05/07/2019] [Indexed: 11/25/2022] Open
Abstract
Aim of the present study was the evaluation of the growth potential of Listeria spp. inoculated in the typical North Italian dry fermented sausage "Bergamasco" salami during its production. As it was necessary to carry out the challenge test in the production line of the industry, according to the guidelines of the European Reference Laboratory for Listeria monocytogenes, a non-pathogenic "surrogate" microorganism was used: for the inoculum, two strains of Listeria innocua (1 ATCC, 1 strain isolated from a similar substrate) were used. The inoculation of the samples occurred during grinding and mixing of the sausage mass, before the filling. To avoid cross-contamination, the control samples were produced before the contaminated ones. After the dripping, salamis were subjected to the normal production process (drying and maturation in five steps at specific temperatures and humidity rates). The inoculated products were subjected to the enumeration of Listeria spp. at T0 (day of inoculation) and at T4 (post-drying), and every 10 days during curing (T10, T20, T30, T40, T50, T60, T70, T80 and T90), as this salami is generally sold as whole piece with varying levels of curing (from T20 to T90). Since the product may be cut in half and vacuumpacked, at each of the times starting from T20, half salami was vacuum-packed and stored for 30 days at 12°C, at the end of the which Listeria spp. enumeration was performed again. At all times and for each type of samples of each of the three batches, the enumeration of the natural microflora (Total Viable Count, lactic acid bacteria, Pseudomonas spp., Enterobacteriaceae) and the determination of water activity and pH were performed on control samples. The product was characterized by a high concentration of microflora (8-8.5 Log UFC/g), consisting mainly of lactic acid bacteria, added to the mixture at the beginning of the production process. The pH showed a decrease over time, expected for this type of products, due to the development of lactic acid bacteria (final pH: 5.42-5.55). The water activity reached values able to inhibit the development of Listeria spp. (final aw: 0.826-0.863). Listeria counts in the tested batches of "Bergamasco" salami showed the absence of significant growth in the product with a reduction of loads if compared to T0, between -0.59 and -1.04 Log CFU/g. Even in the samples subjected to vacuum packaging and storage at 12°C, the absence of significant increase of lactic acid bacteria in the product was highlighted with further decrease of bacterial loads (-0.70/-0.79 Log CFU/g if compared to T20). Considering the worst case scenario (thus the batch with the highest growth potential), in the products stored in the curing room at 14-16°C, at humidity of 80% and in the samples stored at 12°C and vacuum packaged, the threshold indicated by the EURL Lm guidelines (+0.5 Log CFU/g) for the growth of Listeria spp. was not reached, allowing to classify "Bergamasco" salami in the category 1.3 of the EC Reg. 2073/2005 as "Ready-to-eat food unable to support the growth of Listeria monocytogenes".
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Affiliation(s)
- Erica Tirloni
- Department of Health, Animal Science and Food Safety, University of Milan
| | | | | | - Francesco Pomilio
- Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale”, Teramo, Italy
| | - Patrizia Cattaneo
- Department of Health, Animal Science and Food Safety, University of Milan
| | - Cristian Bernardi
- Department of Health, Animal Science and Food Safety, University of Milan
| | - Simone Stella
- Department of Health, Animal Science and Food Safety, University of Milan
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9
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Sibanda T, Buys EM. Modelling the survival of Listeria monocytogenes strains in soft lactic cheese following acid and salt stress exposures. Lett Appl Microbiol 2019; 69:230-236. [PMID: 31381169 DOI: 10.1111/lam.13202] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2019] [Revised: 07/27/2019] [Accepted: 07/29/2019] [Indexed: 12/22/2022]
Abstract
This study evaluated the survival responses of Listeria monocytogenes strains (individually and mixed) in a soft lactic cheese following acid and salt stress exposures. The Weibull and log-linear with tail models were used to predict the survival responses of the pathogen in the cheese stored at 4°C for 15 days. Both models showed a good prediction accuracy for stressed L. monocytogenes cells (Af = 1·00) and higher prediction errors (Af = 1·12-1·14) for nonstressed cells. The inactivation rates (δ (d) and kmax (d-1 )) were significantly lower (P < 0·05) for cells subjected to stress exposure indicating the enhanced tolerance to food stress. However, while enhanced tolerance appeared to be the main effect of stress pre-exposure, in one susceptible strain (69), stress exposure led to higher rates of inactivation. When introduced into the food as mixed strains, one strain out-lived others and remained as the sole survivor. Such strains that perhaps have a predilection for the food environment can provide more cautious estimates of kinetic parameters for predicting L. monocytogenes responses in foods especially if their stress-hardened tolerant cells are used. SIGNIFICANCE AND IMPACT OF THE STUDY: The ability to predict the growth and survival of Listeria monocytogenes in contaminated RTE foods is essential for listeriosis risk assessment. The results of this study provided valuable information on the kinetic parameters of survival of some L. monocytogenes strains found within the South African food environment. In addition to showing differences in the survival responses among strains, the study also showed the importance of the pre-contamination state of the cells in influencing survival kinetics.
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Affiliation(s)
- T Sibanda
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield, South Africa
| | - E M Buys
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield, South Africa
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10
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Costa JCCP, Bover-Cid S, Bolívar A, Zurera G, Pérez-Rodríguez F. Modelling the interaction of the sakacin-producing Lactobacillus sakei CTC494 and Listeria monocytogenes in filleted gilthead sea bream (Sparus aurata) under modified atmosphere packaging at isothermal and non-isothermal conditions. Int J Food Microbiol 2019; 297:72-84. [PMID: 30901694 DOI: 10.1016/j.ijfoodmicro.2019.03.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2018] [Revised: 03/01/2019] [Accepted: 03/05/2019] [Indexed: 12/13/2022]
Abstract
The objective of this work was to quantitatively evaluate the effect of Lactobacillus sakei CTC494 (sakacin-producing bioprotective strain) against Listeria monocytogenes in fish juice and to apply and validate three microbial interaction models (Jameson, modified Jameson and Lotka Volterra models) through challenge tests with gilthead sea bream (Sparus aurata) fillets under modified atmosphere packaging stored at isothermal and non-isothermal conditions. L. sakei CTC494 inhibited L. monocytogenes growth when simultaneously present in the matrix (fish juice and fish fillets) at different inoculation ratios pathogen:bioprotector (i.e. 1:1, 1:2 and 1:3). The higher the inoculation ratio, the stronger the inhibition of L. monocytogenes growth, with the ratio 1:3 yielding no growth of the pathogen. The maximum population density (Nmax) was the most affected parameter for L. monocytogenes at all inoculation ratios. According to the microbiological and sensory analysis outcomes, an initial inoculation level of 4 log cfu/g for L. sakei CTC494 would be a suitable bioprotective strategy without compromising the sensory quality of the fish product. The performance of the tested interaction models was evaluated using the Acceptable Simulation Zone approach. The Lotka Volterra model showed slightly better fit than the Jameson-based models with 75-92% out of the observed counts falling into the Acceptable Simulation Zone, indicating a satisfactory model performance. The evaluated interaction models could be used as predictive modelling tool to simulate the simultaneous behaviour of bacteriocin-producing Lactobacillus strains and L. monocytogenes; thus, supporting the design and optimization of bioprotective culture-based strategies against L. monocytogenes in minimally processed fish products.
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Affiliation(s)
- Jean Carlos Correia Peres Costa
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (CeiA3), University of Cordoba, Córdoba, Spain
| | - Sara Bover-Cid
- IRTA, Food Safety Programme, - Finca Camps i Armet s/n, 17121 Monells, Spain
| | - Araceli Bolívar
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (CeiA3), University of Cordoba, Córdoba, Spain
| | - Gonzalo Zurera
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (CeiA3), University of Cordoba, Córdoba, Spain
| | - Fernando Pérez-Rodríguez
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (CeiA3), University of Cordoba, Córdoba, Spain.
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Alvarenga VO, Campagnollo FB, do Prado-Silva L, Horita CN, Caturla MYR, Pereira EPR, Crucello A, Sant'Ana AS. Impact of Unit Operations From Farm to Fork on Microbial Safety and Quality of Foods. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 85:131-175. [PMID: 29860973 DOI: 10.1016/bs.afnr.2018.02.004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Unit operations modify material properties aiming to produce uniform and high-quality food products with greater acceptance by the increasingly demanding consumers or with longer shelf life and better possibilities of storage and transport. Microorganisms, including bacteria, molds, viruses, and parasites, may have different susceptibilities to unit operations employed during food processing. On-farm (cleaning, selection and classification, cooling, storage, and transport) and on-factory unit operations (heating, refrigeration/freezing, dehydration, modification of atmosphere, irradiation, and physical, chemical, and microbial-based operations) are commonly employed throughout food production chain. The intensity and combination of unit operations along with food composition, packaging, and storage conditions will influence on the dominance of specific microorganisms, which can be pathogenic or responsible for spoilage. Thus, in the context of food safety objective (FSO), the knowledge and the quantification of the effects caused by each step of processing can enable to control and ensure the quality and safety of manufactured products.
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Affiliation(s)
| | | | | | - Claudia N Horita
- Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | | | | | - Aline Crucello
- Faculty of Food Engineering, University of Campinas, Campinas, Brazil
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Bonardi S, Bruini I, Bolzoni L, Cozzolino P, Pierantoni M, Brindani F, Bellotti P, Renzi M, Pongolini S. Assessment of Salmonella survival in dry-cured Italian salami. Int J Food Microbiol 2017; 262:99-106. [DOI: 10.1016/j.ijfoodmicro.2017.09.016] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2017] [Revised: 08/10/2017] [Accepted: 09/24/2017] [Indexed: 01/26/2023]
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13
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Rubio B, Possas A, Rincón F, García-Gímeno RM, Martínez B. Model for Listeria monocytogenes inactivation by high hydrostatic pressure processing in Spanish chorizo sausage. Food Microbiol 2017; 69:18-24. [PMID: 28941900 DOI: 10.1016/j.fm.2017.07.012] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2017] [Revised: 07/13/2017] [Accepted: 07/17/2017] [Indexed: 11/16/2022]
Abstract
A central composite design was implemented to study the effect of three factors on HHP-induced L. monocytogenes inactivation in Spanish chorizo sausage, in order to increase its effectiveness: product aw (0.79-0.92), pressure intensities (349-600 MPa, at 18 °C) and holding time (0-12.53 min). Response surface methodology was implemented with backward stepwise regression to generate a model that best fitted to the experimental data. All the three factors studied significantly influenced HHP inactivation of L. monocytogenes (p < 0.05). Pathogen reductions increased as the pressure and duration of HHP treatments rose. Low values of aw seemed to exert a protective effect on L. monocytogenes and pressures below 400 MPa did not lead to significant pathogen reductions. The model was validated with independent published data. Accuracy and bias factors were also determined to evaluate the performance of the developed model, which was considered acceptable for prediction purposes. The model generated represents a mathematical tool that will help food manufacturers to improve the efficacy of HHP processing of chorizo sausage and observe the regulatory authority's specifications regarding L. monocytogenes levels while maintaining food safety.
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Affiliation(s)
- Begoña Rubio
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León, C/ Filiberto Villalobos s/n, 37770 Guijuelo, Salamanca, Spain.
| | - Arícia Possas
- Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales C-1, 14014 Córdoba, Spain
| | - Francisco Rincón
- Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales C-1, 14014 Córdoba, Spain
| | - Rosa María García-Gímeno
- Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales C-1, 14014 Córdoba, Spain
| | - Beatríz Martínez
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León, C/ Filiberto Villalobos s/n, 37770 Guijuelo, Salamanca, Spain
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Nediani MT, García L, Saavedra L, Martínez S, López Alzogaray S, Fadda S. Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages. Microorganisms 2017; 5:E26. [PMID: 28513575 PMCID: PMC5488097 DOI: 10.3390/microorganisms5020026] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2017] [Revised: 05/04/2017] [Accepted: 05/09/2017] [Indexed: 11/16/2022] Open
Abstract
Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative. In the present study, spontaneously fermented goat meat sausages were created and analyzed using a physicochemical and microbiological approach. Thereafter 170 lactic acid bacteria (LAB) strains were isolated and preliminary characterized by phenotypic assays. The hygienic and technological properties, and growth and fermentative potential of isolates using a goat-meat-based culture medium were evaluated. All strains proved to have bioprotective features due to their acidogenic metabolism. Almost all grew optimally in meat environments. LAB isolates presented proteolytic activity against meat proteins and enriched amino acid contents of the goat-meat-based model. The most efficient strains were four different Lactobacillus sakei isolates, as identified by genotyping and RAPD analysis. L. sakei strains are proposed as optimal candidates to improve the production of fermented goat meat sausages, creating a new added-value fermented product.
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Affiliation(s)
- Miriam T Nediani
- Departamento de Ciencias de los Alimentos, Facultad de Agronomía y Agroindustrias, Universidad Nacional de Santiago del Estero. Av. Belgrano 1912, G4200 Santiago del Estero, Argentina.
| | - Luis García
- Departamento de Ciencias de los Alimentos, Facultad de Agronomía y Agroindustrias, Universidad Nacional de Santiago del Estero. Av. Belgrano 1912, G4200 Santiago del Estero, Argentina.
| | - Lucila Saavedra
- Centro de Referencia de BacteriasLácticas (CERELA-CONICET), Chacabuco 145, T4000ILC San Miguel de Tucumán, Argentina.
| | - Sandra Martínez
- Departamento de Ciencias de los Alimentos, Facultad de Agronomía y Agroindustrias, Universidad Nacional de Santiago del Estero. Av. Belgrano 1912, G4200 Santiago del Estero, Argentina.
| | - Soledad López Alzogaray
- Departamento de Ciencias de los Alimentos, Facultad de Agronomía y Agroindustrias, Universidad Nacional de Santiago del Estero. Av. Belgrano 1912, G4200 Santiago del Estero, Argentina.
| | - Silvina Fadda
- Centro de Referencia de BacteriasLácticas (CERELA-CONICET), Chacabuco 145, T4000ILC San Miguel de Tucumán, Argentina.
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Consigliere R, Meloni D, Mazzette R. Key hurdles in the Mediterranean-style dry fermented sausage “Salsiccia Sarda” as influenced by different ingredients related to product safety. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13321] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Riccardo Consigliere
- Department of Veterinary Medicine; University of Sassari; Via Vienna 2, Sassari 07100 Italy
| | - Domenico Meloni
- Department of Veterinary Medicine; University of Sassari; Via Vienna 2, Sassari 07100 Italy
| | - Rina Mazzette
- Department of Veterinary Medicine; University of Sassari; Via Vienna 2, Sassari 07100 Italy
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16
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den Besten HM, Aryani DC, Metselaar KI, Zwietering MH. Microbial variability in growth and heat resistance of a pathogen and a spoiler: All variabilities are equal but some are more equal than others. Int J Food Microbiol 2017; 240:24-31. [DOI: 10.1016/j.ijfoodmicro.2016.04.025] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Revised: 04/14/2016] [Accepted: 04/22/2016] [Indexed: 11/25/2022]
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17
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Abstract
Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages(Escherichia coli,Salmonella enterica,Staphylococcus aureus,Listeria monocytogenes,Clostridium botulinum, andToxoplasma gondii)and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.
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18
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García-Díez J, Alheiro J, Pinto A, Soares L, Falco V, Fraqueza M, Patarata L. The Impact of Essential Oils on Consumer Acceptance of Chouriço de vinho
- A Dry-Cured Sausage Made from Wine-Marinated Meat - Assessed by the Hedonic Scale, JAR Intensity Scale and Consumers' “Will to Consume and Purchase”. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13056] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- J. García-Díez
- CECAV - Centro de Ciência Animal e Veterinária; Universidade de Trás-os-Montes e Alto Douro; Quinta de Prados 5000-801 Vila Real Portugal
| | - J. Alheiro
- CECAV - Centro de Ciência Animal e Veterinária; Universidade de Trás-os-Montes e Alto Douro; Quinta de Prados 5000-801 Vila Real Portugal
| | - A.L. Pinto
- CECAV - Centro de Ciência Animal e Veterinária; Universidade de Trás-os-Montes e Alto Douro; Quinta de Prados 5000-801 Vila Real Portugal
| | - L. Soares
- CECAV - Centro de Ciência Animal e Veterinária; Universidade de Trás-os-Montes e Alto Douro; Quinta de Prados 5000-801 Vila Real Portugal
| | - V. Falco
- CQ-VR - Centro de Química - Vila Real, Universidade de Trás-os-Montes e Alto Douro; Quinta de Prados 5000-801 Vila Real Portugal
| | - M.J. Fraqueza
- CIISA, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda; 1300-477 Lisbon Portugal
| | - L. Patarata
- CECAV - Centro de Ciência Animal e Veterinária; Universidade de Trás-os-Montes e Alto Douro; Quinta de Prados 5000-801 Vila Real Portugal
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19
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Inactivation of Salmonella, Listeria monocytogenes and Enterococcus faecium NRRL B-2354 in a selection of low moisture foods. Int J Food Microbiol 2016; 231:16-25. [DOI: 10.1016/j.ijfoodmicro.2016.04.022] [Citation(s) in RCA: 69] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2015] [Revised: 04/12/2016] [Accepted: 04/16/2016] [Indexed: 11/21/2022]
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20
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García-Díez J, Alheiro J, Falco V, Fraqueza MJ, Patarata L. Chemical characterization and antimicrobial properties of herbs and spices essential oils against pathogens and spoilage bacteria associated to dry-cured meat products. JOURNAL OF ESSENTIAL OIL RESEARCH 2016. [DOI: 10.1080/10412905.2016.1212738] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Juan García-Díez
- CECAV, Centro de Ciência Animal e Veterinária, Universidade de Trás-os-Montes e Alto Douro, Quinta de Prados, Vila Real, Portugal
| | - Joana Alheiro
- CECAV, Centro de Ciência Animal e Veterinária, Universidade de Trás-os-Montes e Alto Douro, Quinta de Prados, Vila Real, Portugal
| | - Virgílio Falco
- CQ-VR, Centro de Química - Vila Real (CQ-VR). Universidade de Trás-os-Montes e Alto Douro, Quinta de Prados, Vila Real, Portugal
| | - Maria João Fraqueza
- CIISA, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, Lisbon, Portugal
| | - Luís Patarata
- CECAV, Centro de Ciência Animal e Veterinária, Universidade de Trás-os-Montes e Alto Douro, Quinta de Prados, Vila Real, Portugal
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21
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Kumar P, Chatli MK, Verma AK, Mehta N, Malav OP, Kumar D, Sharma N. Quality, functionality, and shelf life of fermented meat and meat products: A review. Crit Rev Food Sci Nutr 2015; 57:2844-2856. [DOI: 10.1080/10408398.2015.1074533] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Pavan Kumar
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
| | - M. K. Chatli
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
| | - Akhilesh K. Verma
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
| | - Nitin Mehta
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
| | - O. P. Malav
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
| | - Devendra Kumar
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
| | - Neelesh Sharma
- Division of Veterinary Medicine, Faculty of Veterinary Science and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences & Technology, R.S. Pura, Jammu, India
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22
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Mataragas M, Alessandria V, Rantsiou K, Cocolin L. Management of Listeria monocytogenes in fermented sausages using the Food Safety Objective concept underpinned by stochastic modeling and meta-analysis. Food Microbiol 2015; 49:33-40. [DOI: 10.1016/j.fm.2015.01.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2014] [Revised: 12/21/2014] [Accepted: 01/05/2015] [Indexed: 11/30/2022]
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23
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Mataragas M, Bellio A, Rovetto F, Astegiano S, Decastelli L, Cocolin L. Risk-based control of food-borne pathogens Listeria monocytogenes and Salmonella enterica in the Italian fermented sausages Cacciatore and Felino. Meat Sci 2015; 103:39-45. [DOI: 10.1016/j.meatsci.2015.01.002] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2014] [Revised: 12/02/2014] [Accepted: 01/05/2015] [Indexed: 11/28/2022]
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24
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Mataragas M, Alessandria V, Rantsiou K, Cocolin L. Evaluation of the Listeria monocytogenes inactivation during post-process storage of fermented sausages: A basis for the development of a decision support tool. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.09.047] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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25
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Mataragas M, Rantsiou K, Alessandria V, Cocolin L. Estimating the non-thermal inactivation of Listeria monocytogenes in fermented sausages relative to temperature, pH and water activity. Meat Sci 2015; 100:171-8. [DOI: 10.1016/j.meatsci.2014.10.016] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2014] [Revised: 08/05/2014] [Accepted: 10/15/2014] [Indexed: 10/24/2022]
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26
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Dalzini E, Cosciani-Cunico E, Pavoni E, Bertasi B, Daminelli P, Finazzi G, Losio MN, Varisco G. Study of Growth Potential of Listeria Monocytogenes in Low Fat Salami: An Innovative Italian Meat Product. Ital J Food Saf 2014; 3:2112. [PMID: 27800321 PMCID: PMC5076671 DOI: 10.4081/ijfs.2014.2112] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2013] [Revised: 01/07/2014] [Accepted: 01/16/2014] [Indexed: 11/23/2022] Open
Abstract
In the last years, consequently to EC Regulation no. 1924/2006 on nutrition and health claims made on foods, some Italian food businnes operators (FBOs) leaders in the meat sector, invested in research to develop innovative products such as low fat salami, containing up to 30% less fat than the traditional one. For FBOs it is essential to demonstrate for each production process whether the substrate allows the growth of L. monocytogenes and whether L. monocytogenes could reach or exceed the limit of 100 cfu g-1 at the end of the shelf life, as stated by EC Regulation no. 2073/2005. In the present study, the growth potential of L. monocytogenes during the shelf life of low fat salami packed in modified atmosphere was evaluated. The results show that the product is unable to support the growth of pathogen, even if the storage temperature is between 8 and 12°C.
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Affiliation(s)
- Elena Dalzini
- Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna B. Libertini, Brescia, Italy
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27
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Gálvez A, López RL, Abriouel H, Valdivia E, Omar NB. Application of Bacteriocins in the Control of Foodborne Pathogenic and Spoilage Bacteria. Crit Rev Biotechnol 2008; 28:125-52. [DOI: 10.1080/07388550802107202] [Citation(s) in RCA: 135] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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28
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Zdolec N, Hadžiosmanović M, Kozačinski L, Cvrtila Ž, Filipović I, Škrivanko M, Leskovar K. Microbial and physicochemical succession in fermented sausages produced with bacteriocinogenic culture of Lactobacillus sakei and semi-purified bacteriocin mesenterocin Y. Meat Sci 2008; 80:480-7. [DOI: 10.1016/j.meatsci.2008.01.012] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2007] [Revised: 01/22/2008] [Accepted: 01/22/2008] [Indexed: 11/26/2022]
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29
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Mataragas M, Stergiou V, Nychas GJE. Modeling survival of Listeria monocytogenes in the traditional Greek soft cheese Katiki. J Food Prot 2008; 71:1835-45. [PMID: 18810867 DOI: 10.4315/0362-028x-71.9.1835] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In the present work, survival of Listeria monocytogenes in the traditional Greek soft, spreadable cheese Katiki was studied throughout the shelf life of the product. Samples of finished cheese were inoculated with a cocktail of five L. monocytogenes strains (ca. 6 log CFU g(-1)) and stored at 5, 10, 15, and 20 degrees C. Acid-stress adaptation or cross-protection to the same stress was also investigated by inoculation of acid-adapted cells in the product. The results showed that pathogen survival was biphasic. Various mathematical equations (Geeraerd, Cerf, Albert-Mafart, Whiting, Zwietering, and Baranyi models) were fitted to the experimental data. A thorough statistical analysis was performed to choose the best model. The Geeraerd model was finally selected, and the results revealed no acid tolerance acquisition (no significant differences, P > 0.05, in the survival rates of the non-acid-adapted and acid-adapted cells). Secondary modeling (second-order polynomial with a(0) = 0.8453, a(1) = -0.0743, and a(2) = 0.0059) of the survival rate (of sensitive population), and other parameters that were similar at all temperatures (fraction of initial population in the major population = 99.98%, survival rate of resistant population = 0.10 day(-1), and initial population = 6.29 log CFU g(-1)), showed that survival of the pathogen was temperature dependent with bacterial cells surviving for a longer period of time at lower temperatures. Finally, the developed predictive model was successfully validated at two independent temperatures (12 and 17 degrees C). This study underlines the usefulness of predictive modeling as a tool for realistic estimation and control of L. monocytogenes risk in food products. Such data are also useful when conducting risk assessment studies.
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Affiliation(s)
- Marios Mataragas
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece.
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30
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Xiraphi N, Georgalaki M, Rantsiou K, Cocolin L, Tsakalidou E, Drosinos EH. Purification and characterization of a bacteriocin produced by Leuconostoc mesenteroides E131. Meat Sci 2007; 80:194-203. [PMID: 22063322 DOI: 10.1016/j.meatsci.2007.11.020] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2007] [Revised: 11/22/2007] [Accepted: 11/22/2007] [Indexed: 10/22/2022]
Abstract
Leuconostoc mesenteroides E131, isolated from Greek traditional fermented sausage, prepared without the addition of starters, produces a bacteriocin which is active against the pathogen Listeria monocytogenes. The bacteriocin was purified by 50% ammonium sulphate precipitation, cation exchange, and reverse-phase chromatography. Bacteriocin is active at pH values between 4.0 and 9.0 and retains activity after incubation for 1h at 100°C. Proteolytic enzymes inactivated the bacteriocin after 1h of incubation, while renin resulted in full inactivation only after 24h. Lipase resulted in full inactivation after 4h. Applying molecular methods, it was determined that the bacteriocin produced, named as mesenterocin E131, was identical to mesenterocin Y105 and was expressed during the exponential growth phase.
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Affiliation(s)
- N Xiraphi
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; Laboratory of Dairy Research, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece
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31
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Gounadaki AS, Skandamis PN, Drosinos EH, Nychas GJE. Effect of packaging and storage temperature on the survival of Listeria monocytogenes inoculated postprocessing on sliced salami. J Food Prot 2007; 70:2313-20. [PMID: 17969613 DOI: 10.4315/0362-028x-70.10.2313] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The survival of postprocess Listeria monocytogenes contamination on sliced salami, stored under the temperatures associated with retail and domestic storage, was investigated. Sliced salami was inoculated with low and high concentrations of L. monocytogenes before being packaged under vacuum or air. Survival of L. monocytogenes was determined after storage of sausages for 45 or 90 days for low or high sample inocula, respectively, at 5, 15, and 25 degrees C. All survival curves of L. monocytogenes were characterized by an initial rapid inactivation within the first days of storage, followed by a second, slower inactivation phase or "tailing." Greater reduction of L. monocytogenes was observed at the high storage temperature (25 degrees C), followed by ambient (15 degrees C) and chill (5 degrees C) storage conditions. Moreover, vacuum packaging resulted in a slower destruction of L. monocytogenes than air packaging, and this effect increased as storage temperature decreased. Although L. monocytogenes numbers decreased to undetectable levels by the end of the storage period, the time (in days) needed for this reduction and for the total elimination of the pathogen decreased with high temperature, aerobic storage, and high inoculum. Results of this study clearly indicated that the kinetics of L. monocytogenes were highly dependent on the interaction of factors such as storage temperature, packaging conditions, and initial level of contamination (inoculum). These results may contribute to the exposure assessment of quantitative microbial risk assessment and to the establishment of storage-packaging recommendations of fermented sausages.
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Affiliation(s)
- Antonia S Gounadaki
- Laboratory of Microbiology and Biotechnology of Foods, Agricultural University of Athens, Department of Food Science & Technology, Iera Odos 75, Athens, 11855, Greece
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