Effects of γ-irradiation on Listeria monocytogenes population, colour, texture and sensory properties of Feta cheese during cold storage

AbstractThis study was performed to explore the efficacy of combining more than one postharvest treatment in maintaining some quality attributes and reducing fungal pathogenicity in cold-stored guava fruits. The investigated postharvest treatments included the control, CaCl2(4%), lemongrass oil (2 dm3kg−1), gamma (γ) irradiation (0.2, 0.4 and 0.6 kGy), 0.4 kGy γ irradiation + CaCl2(4%), and 0.4 kGy γ irradiation + lemongrass oil (2 dm3kg−1). The studied physiochemical attributes included weight loss, decay percentage, fruit firmness, total soluble solids (TSS), titratable acidity (TA), and vitamin C content. Different fungal species were also isolated from decayed fruits and were identified asAlternaria alternata,Alternaria solani,Aspergillus niger,Botrytis cinerea,Fusarium solaniandRhizopus stolonifer. The severity of infection for the different fungi was determined, and anin vitroantifungal assay was conducted for lemongrass oil. All the investigated treatments generally reduced decay and water loss percentages, and controlled TSS, TA and vitamin C decrements that occurred during cold storage. On the other hand, higher irradiation doses generally increased fruit softness, and the 0.4 kGy γ dose did not contribute to the overall fruit quality when coupled with CaCl2and lemongrass oil, compared to CaCl2and lemongrass oil treatments alone.

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Elimination ofEscherichia coli O 157 : H7 and Listeria monocytogenes from raw beef sausage by γ-irradiation

Molecular Nutrition & Food Research ◽

10.1002/mnfr.200400095 ◽

2005 ◽

Vol 49 (4) ◽

pp. 343-349 ◽

Cited By ~ 11

Author(s):

Hesham M. Badr

Keyword(s):

Listeria Monocytogenes ◽

Ofescherichia Coli ◽

Γ Irradiation ◽

O 157

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Growth potential of Listeria monocytogenes in ready‐to‐eat Feta cheese‐based sauce stored at 4°C

Journal of Food Safety ◽

10.1111/jfs.12599 ◽

2018 ◽

Vol 39 (2) ◽

pp. e12599

Author(s):

Nikolaos D. Andritsos ◽

Theodoros Kallitsis ◽

Dimokritos Roukas

Keyword(s):

Listeria Monocytogenes ◽

Growth Potential ◽

Feta Cheese

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Prevalence and Distribution of Listeria monocytogenes in Three Commercial Tree Fruit Packinghouses

Frontiers in Microbiology ◽

10.3389/fmicb.2021.652708 ◽

2021 ◽

Vol 12 ◽

Author(s):

Tobin Simonetti ◽

Kari Peter ◽

Yi Chen ◽

Qing Jin ◽

Guodong Zhang ◽

...

Keyword(s):

Longitudinal Study ◽

Listeria Monocytogenes ◽

Cold Storage ◽

Activity Levels ◽

Early Winter ◽

Water Drainage ◽

Critical Areas ◽

Tree Fruit ◽

Food Contact Surface ◽

Multiple Tree

A 2-year longitudinal study of three tree fruit packinghouses was conducted to determine the prevalence and distribution of Listeria monocytogenes. Samples were collected from 40 standardized non-food-contact surface locations six different times over two 11-month production seasons. Of the 1,437 samples collected, the overall prevalence of L. monocytogenes over the course of the study was 17.5%. Overall prevalence did not differ significantly (p > 0.05) between each year. However, values varied significantly (p ≤ 0.05) within each production season following packing activity levels; increasing in the fall, peaking in early winter, and then decreasing through spring. L. monocytogenes was most often found in the packing line areas, where moisture and fruit debris were commonly observed and less often in dry cold storage and packaging areas. Persistent contamination was attributed to the inability of water drainage systems to prevent moisture accumulation on floors and equipment during peak production times and uncontrolled employee and equipment traffic throughout the facility. This is the first multiyear longitudinal surveillance study to compare L. monocytogenes prevalence at standardized sample sites common to multiple tree fruit packinghouses. Recommendations based on our results will help packinghouse operators to identify critical areas for inclusion in their L. monocytogenes environmental monitoring programs.

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Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage

Food Science & Nutrition ◽

10.1002/fsn3.1378 ◽

2020 ◽

Vol 8 (2) ◽

pp. 973-981 ◽

Cited By ~ 5

Author(s):

Xiaohuang Cao ◽

Md. Nahidul Islam ◽

Bimal Chitrakar ◽

Zhenhua Duan ◽

Wanxiu Xu ◽

...

Keyword(s):

Chlorogenic Acid ◽

Cold Storage ◽

Sensory Properties ◽

Chitosan Coating

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Assessment of physico‐chemical and sensory properties of two date ( Phoenix dactylifera L.) cultivars under commercial cold storage conditions

Journal of Food Processing and Preservation ◽

10.1111/jfpp.14228 ◽

2019 ◽

Vol 43 (12) ◽

Cited By ~ 1

Author(s):

Younés Noutfia ◽

Chakib Alem ◽

Younes Filali Zegzouti

Keyword(s):

Cold Storage ◽

Phoenix Dactylifera ◽

Storage Conditions ◽

Sensory Properties ◽

Phoenix Dactylifera L ◽

Physico Chemical

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Effects of Irradiation on Bacterial Load and Listeria monocytogenes in Raw Chicken

Journal of Food Protection ◽

10.4315/0362-028x-55.5.389 ◽

1992 ◽

Vol 55 (5) ◽

pp. 389-391 ◽

Cited By ~ 12

Author(s):

YURI VARABIOFF ◽

GREGORY E. MITCHELL ◽

STEPHEN M. NOTTINGHAM

Keyword(s):

Listeria Monocytogenes ◽

Cold Storage ◽

Bacterial Load ◽

Storage Period ◽

Plate Count ◽

Standard Plate Count ◽

Standard Plate ◽

Effects Of Irradiation On

After irradiation of chickens to a dose of 2.5 kGy, the decrease in the standard plate count (SPC) was similar in air and in vacuum-packaged chickens. During storage at 4°C for 15 d, the SPC increased progressively in both types of packaged chickens. At the end of the storage period, the SPC was higher in air-packaged chicken than in vacuum-packaged chickens. In irradiated chickens, Listeria monocytogenes was only recovered from the vacuum-packaged chickens after 7 d cold storage. In unirradiated chickens, L. monocytogenes proliferated similarly in both air- and vacuum-packaged chickens.

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