Use of mild-heat treatment following high-pressure processing to prevent recovery of pressure-injured Listeria monocytogenes in milk

2008 ◽  
Vol 25 (2) ◽  
pp. 288-293 ◽  
Author(s):  
Shigenobu Koseki ◽  
Yasuko Mizuno ◽  
Kazutaka Yamamoto
Keyword(s):  
Heat Treatment ◽  
High Pressure ◽  
Listeria Monocytogenes ◽  
High Pressure Processing ◽  
Mild Heat

Multi-method approach indicates no presence of sub-lethally injured Listeria monocytogenes cells after mild heat treatment

2008 ◽  
Vol 123 (3) ◽  
pp. 262-268 ◽  
Author(s):  
Mieke Uyttendaele ◽  
Andreja Rajkovic ◽  
Nancy Van Houteghem ◽  
Nico Boon ◽  
Olivier Thas ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Listeria Monocytogenes ◽  
Mild Heat ◽  
Multi Method Approach ◽  
Method Approach

scholarly journals Combined action of S-carvone and mild heat treatment on Listeria monocytogenes Scott A

2000 ◽  
Vol 89 (2) ◽  
pp. 296-301 ◽  
Author(s):  
A.K. Karatzas ◽  
M.H.J. Bennik ◽  
E.J. Smid ◽  
E.P.W. Kets
Keyword(s):  
Heat Treatment ◽  
Listeria Monocytogenes ◽  
Mild Heat ◽  
Combined Action

Inhibition of Listeria monocytogenes in Cooked Ham through Active Packaging with Natural Antimicrobials and High-Pressure Processing

2007 ◽  
Vol 70 (11) ◽  
pp. 2498-2502 ◽  
Author(s):  
ANNA JOFRÉ ◽  
MARGARITA GARRIGA ◽  
TERESA AYMERICH
Keyword(s):  
High Pressure ◽  
Listeria Monocytogenes ◽  
Active Packaging ◽  
High Pressure Processing ◽  
The Other ◽  
Lag Phase ◽  
Natural Antimicrobials ◽  
Cooked Ham ◽  
Potassium Lactate

Enterocins A and B and sakacin K at 200 and 2,000 activity units (AU)/cm2, nisin at 200 AU/cm2, 1.8% potassium lactate, and a combination of 200 AU/cm2 of nisin and 1.8% lactate were incorporated into interleavers, and their effectiveness against Listeria monocytogenes spiked in sliced, cooked ham was evaluated. Antimicrobial-packaged cooked ham was then subjected to high-pressure processing (HPP) at 400 MPa. In nonpressurized samples, nisin plus lactate–containing interleavers were the most effective, inhibiting L. monocytogenes growth for 30 days at 6°C, with counts that were 1.9 log CFU/g lower than in the control after 3 months. In the other antimicrobial-containing interleavers, L. monocytogenes did not exhibit a lag phase and progressively grew to levels of about 8 log CFU/g. HPP of actively packaged ham slices reduced Listeria populations about 4 log CFU/g in all batches containing bacteriocins (i.e., nisin, sakacin, and enterocins). At the end of storage, L. monocytogenes levels in the bacteriocin-containing batches were the lowest, with counts below 1.51 log CFU/g. In contrast, HPP moderately reduced L. monocytogenes counts in the control and lactate batches, with populations gradually increasing to about 6.5 log CFU/g at the end of storage.

scholarly journals Synergism between high-pressure processing and active packaging against Listeria monocytogenes in ready-to-eat chicken breast

2015 ◽  
Vol 27 ◽  
pp. 41-47 ◽  
Author(s):  
Alexandros Ch. Stratakos ◽  
Gonzalo Delgado-Pando ◽  
Mark Linton ◽  
Margaret F. Patterson ◽  
Anastasios Koidis
Keyword(s):  
High Pressure ◽  
Listeria Monocytogenes ◽  
Active Packaging ◽  
High Pressure Processing ◽  
Chicken Breast
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