Growth of Listeria monocytogenes in modified atmosphere packed cooked meat products: a predictive model

2001 ◽  
Vol 18 (1) ◽  
pp. 53-66 ◽  
Author(s):  
F. Devlieghere ◽  
A.H. Geeraerd ◽  
K.J. Versyck ◽  
B. Vandewaetere ◽  
J. Van Impe ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Predictive Model ◽  
Meat Products ◽  
Modified Atmosphere ◽  
Cooked Meat ◽  
Cooked Meat Products

Shelf life of modified atmosphere packed cooked meat products: a predictive model

1999 ◽  
Vol 46 (1) ◽  
pp. 57-70 ◽  
Author(s):  
F. Devlieghere ◽  
B. Van Belle ◽  
J. Debevere
Keyword(s):  
Shelf Life ◽  
Predictive Model ◽  
Meat Products ◽  
Modified Atmosphere ◽  
Cooked Meat ◽  
Cooked Meat Products

scholarly journals Listeria monocytogenes Survey in Cubed Cooked Ham Packaged in Modified Atmosphere and Bioprotective Effect of Selected Lactic Acid Bacteria

2020 ◽  
Vol 8 (6) ◽  
pp. 898 ◽  
Author(s):  
Lucilla Iacumin ◽  
Giorgia Cappellari ◽  
Andrea Colautti ◽  
Giuseppe Comi
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Modified Atmosphere Packaging ◽  
Meat Products ◽  
Modified Atmosphere ◽  
Cooked Ham ◽  
Different Temperatures ◽  
Potential Activity ◽  
Cooked Meat ◽  
Cooked Meat Products

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.

Probabilistic model for estimating Listeria monocytogenes concentration in cooked meat products from presence/absence data

2020 ◽  
Vol 131 ◽  
pp. 109040
Author(s):  
Wanxia Sun ◽  
Tianmei Sun ◽  
Xiang Wang ◽  
Qing Liu ◽  
Qingli Dong
Keyword(s):  
Listeria Monocytogenes ◽  
Probabilistic Model ◽  
Meat Products ◽  
Cooked Meat ◽  
Cooked Meat Products

Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007

2009 ◽  
Vol 133 (1-2) ◽  
pp. 94-104 ◽  
Author(s):  
M. Uyttendaele ◽  
P. Busschaert ◽  
A. Valero ◽  
A.H. Geeraerd ◽  
A. Vermeulen ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Smoked Fish ◽  
Challenge Tests ◽  
Cooked Meat ◽  
Cooked Meat Products

Modeling the high pressure inactivation kinetics of Listeria monocytogenes on RTE cooked meat products

2012 ◽  
Vol 16 ◽  
pp. 305-315 ◽  
Author(s):  
A. Hereu ◽  
P. Dalgaard ◽  
M. Garriga ◽  
T. Aymerich ◽  
S. Bover-Cid
Keyword(s):  
High Pressure ◽  
Listeria Monocytogenes ◽  
Meat Products ◽  
Inactivation Kinetics ◽  
Cooked Meat ◽  
Kinetics Of ◽  
Cooked Meat Products

Shelf life of modified atmosphere packed cooked meat products: addition of Na-lactate as a fourth shelf life determinative factor in a model and product validation

2000 ◽  
Vol 58 (1-2) ◽  
pp. 93-106 ◽  
Author(s):  
F. Devlieghere ◽  
A.H. Geeraerd ◽  
K.J. Versyck ◽  
H. Bernaert ◽  
J.F. Van Impe ◽  
...  
Keyword(s):  
Shelf Life ◽  
Meat Products ◽  
Modified Atmosphere ◽  
Cooked Meat ◽  
Cooked Meat Products

Quantitative risk assessment of Listeria monocytogenes in ready-to-eat (RTE) cooked meat products sliced at retail stores in Greece

2021 ◽  
Vol 99 ◽  
pp. 103800
Author(s):  
Sofia Tsaloumi ◽  
Zafiro Aspridou ◽  
Eirini Tsigarida ◽  
Fragiskos Gaitis ◽  
Gorgias Garofalakis ◽  
...  
Keyword(s):  
Risk Assessment ◽  
Listeria Monocytogenes ◽  
Meat Products ◽  
Quantitative Risk Assessment ◽  
Retail Stores ◽  
Cooked Meat ◽  
Cooked Meat Products
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