Management of microbiological safety of ready-to-eat meat products by mathematical modelling: Listeria monocytogenes as an example

2007 ◽  
Vol 114 (2) ◽  
pp. 221-226 ◽  
Author(s):  
E. Carrasco ◽  
A. Valero ◽  
F. Pérez-Rodríguez ◽  
R.M. García-Gimeno ◽  
G. Zurera
Keyword(s):  
Listeria Monocytogenes ◽  
Mathematical Modelling ◽  
Meat Products ◽  
Microbiological Safety

scholarly journals Microbiological Safety and Organoleptic Quality of Homogenized Sausages Manufactured with Commercial Functional Additives

2021 ◽  
Vol 11 (24) ◽  
pp. 11662
Author(s):  
Anna Fudali ◽  
Iwona Chełmecka ◽  
Anna Marietta Salejda ◽  
Grażyna Krasnowska
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Consumer Acceptance ◽  
Organoleptic Quality ◽  
Microbiological Safety ◽  
Mesophilic Bacteria ◽  
Functional Additives ◽  
High Level ◽  
Consumer Assessment

The aim of the study was to compare the microbiological safety and sensory quality of meat products manufactured with commercial functional additives. Four functional additives (AFX, AE100, PANA4, FPRX) were used in industrial conditions in the production of homogenized meat products (thick wiener). In order to determine the microbiological safety of final products, the total number of aerobic mesophilic bacteria and the number of Listeria monocytogenes were measured. Consumer assessment and quantitative flavor profiling (QFP) were used for analysis of organoleptic quality. After 7 days of storage, it was found that the effectiveness of the selected additives against the growth of aerobic mesophilic bacteria was unsatisfactory. Only after application of PANA4 did the product not show undesirable changes that would disqualify it from consumption. Each of the functional additives used had a high level of efficacy in inhibiting the growth of Listeria monocytogenes. Meat products with PANA4 addition had the highest consumer acceptance of the overall appearance. The best intensity of flavor bouquet, meat aroma and color, assessed by QFP method, was characterized by the samples with AFX and PANA4 in their recipe.

Modeling the Growth Boundary of Listeria monocytogenes in Ready-to-Eat Cooked Meat Products as a Function of the Product Salt, Moisture, Potassium Lactate, and Sodium Diacetate Concentrations

2004 ◽  
Vol 67 (10) ◽  
pp. 2195-2204 ◽  
Author(s):  
J. D. LEGAN ◽  
D. L. SEMAN ◽  
A. L. MILKOWSKI ◽  
J. A. HIRSCHEY ◽  
M. H. VANDEVEN
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Growth Conditions ◽  
Continuous Variables ◽  
Surface Design ◽  
Potassium Lactate ◽  
Contour Plots ◽  
Sodium Diacetate ◽  
Factor Interactions ◽  
Composite Response

A central composite response surface design was used to determine the time to growth of Listeria monocytogenes as a function of four continuous variables: added sodium chloride (0.8 to 3.6%), sodium diacetate (0 to 0.2%), potassium lactate syrup (60% [wt/wt]; 0.25 to 9.25%), and finished-product moisture (45.5 to 83.5%) in ready-to-eat cured meat products. The design was repeated for ready-to-eat uncured meat products giving a fifth categorical variable for cure status. Products were stored at 4°C. The results were modeled using a generalized regression approach. All five main effects, six two-factor interactions, and two quadratic terms were statistically significant. The model was used to show the boundary between growth and no-growth conditions at 4°C using contour plots of time to growth. It was validated using independent challenge studies of cured and uncured products. Generally, the model predicted well, particularly for cured products, where it will be useful for establishing conditions that prevent the growth of L. monocytogenes. For uncured products, there was good agreement overall between predicted and observed times to growth, but the model is less thoroughly validated than for cured products. The model should initially only be used for screening of formulations likely to prevent growth of Listeria monocytogenes in uncured products, with recommendations subject to confirmation by challenge studies.

scholarly journals Occurrence of Listeria monocytogenes in Ready-to-Eat Meat Products and Meat Processing Plants in Spain

Foods ◽  
2015 ◽  
Vol 4 (4) ◽  
pp. 271-282 ◽  
Author(s):  
Diego Gómez ◽  
Laura Iguácel ◽  
Mª Rota ◽  
Juan Carramiñana ◽  
Agustín Ariño ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Meat Processing ◽  
Processing Plants

scholarly journals A comparative study of clinical and food isolates ofListeria monocytogenesand related species

1990 ◽  
Vol 105 (2) ◽  
pp. 245-254 ◽  
Author(s):  
E. A. Szabo ◽  
P. M. Desmarchelier
Keyword(s):  
Listeria Monocytogenes ◽  
Comparative Study ◽  
Restriction Endonuclease ◽  
Related Species ◽  
Biochemical Analysis ◽  
Dna Analysis ◽  
Meat Products ◽  
Restriction Patterns

SUMMARYNinety-six isolates of presumptive or confirmedListeria monocytogeneswere obtained from local clinical (30 isolates) or food laboratories (66 isolates). Minimal biochemical analysis identified only 80% of these isolates asL. monocytogenesthe remaining includedL. seeligeri, 1%, or the non-haemolyticL. innocua, 19%. The 27 clinical and 50 food isolates, mainly from meat products, frozen confectionaries, and cheeses, confirmed asL. monocytogeneswere compared biochemically and serologically. Twenty-one isolates, including some strains ofL. innocuaandL. seeligeri, were examined for pathogenicity in immunocompromized mice and 44 typed using bacterial restriction endonuclease DNA analysis (BRENDA). Only isolates ofL. monocytogeneswere found to be pathogenic. Biovar-typing of the isolates was unreliable and provided poor discrimination. Serogroups 1/2 and 4 predominated among clinical and food isolates and BRENDA provided better discrimination among isolates. Ten stable and reproducible restriction patterns were observed among theListeriasp. isolates studied. Overall, a combination of techniques gave the best discrimination and indicated their potential for use as epidemiological tools.

Postpackage Pasteurization of Ready-to-Eat Deli Meats by Submersion Heating for Reduction of Listeria monocytogenes†

2002 ◽  
Vol 65 (6) ◽  
pp. 963-969 ◽  
Author(s):  
P. M. MURIANA ◽  
W. QUIMBY ◽  
C. A. DAVIDSON ◽  
J. GROOMS
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Current Data ◽  
Surface Phenomena ◽  
Surface Areas ◽  
Surface Imperfections ◽  
Product Surface ◽  
Roast Beef ◽  
Z Value ◽  
High Level

A mixed cocktail of four strains of Listeria monocytogenes was resuspended in product purge and added to a variety of ready-to-eat (RTE) meat products, including turkey, ham, and roast beef. All products were vacuum sealed in shrink-wrap packaging bags, massaged to ensure inoculum distribution, and processed by submersion heating in a precision-controlled steam-injected water bath. Products were run in pairs at various time-temperature combinations in either duplicate or triplicate replications. On various L. monocytogenes–inoculated RTE deli meats, we were able to achieve 2- to 4-log cycle reductions when processed at 195°F (90.6°C), 200°F (93.3°C), or 205°F (96.1°C) when heated from 2 to 10 min. High-level inoculation with L. monocytogenes (~107 CFU/ml) ensured that cells infiltrated the least processed surface areas, such as surface cuts, folds, grooves, and skin. D- and z-value determinations were made for the Listeria cocktail resuspended in product purge of each of the three meat categories. However, reduction of L. monocytogenes in product challenge studies showed much less reduction than was observed during the decimal reduction assays and was attributed to a combination of surface phenomena, including surface imperfections, that may shield bacteria from the heat and the migration of chilled purge to the product surface. The current data indicate that minimal heating regimens of 2 min at 195 to 205°F can readily provide 2-log reductions in most RTE deli meats we processed and suggest that this process may be an effective microbial intervention against L. monocytogenes on RTE deli-style meats.

scholarly journals Listeria monocytogenes Control using Clean-Label Ingredients

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
E. Heintz ◽  
K. Glass ◽  
J. Lim
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Culture Collection ◽  
Refrigerated Storage ◽  
Food Research Institute ◽  
Food Research ◽  
Cooked Meat ◽  
Inhibitive Action ◽  
One Way Anova

ObjectivesWorld’s largest outbreak of listeriosis in South Africa last year, remind us that Listeria monocytogenes contamination and growth is still of major concern in refrigerated RTE meats. The same time customers demand for clean label food safety solutions. Provian NDV, a fermented vinegar based powder, was developed to provide a clean label solution that inhibits Listeria monocytogenes during long term refrigerated storage. This document describes the effect of chemical derived acetates and Provian NDV, a novel vinegar based product, on the inhibition of Listeria monocytogenes in a cooked meat applicationMaterials and MethodsFive treatments of cured deli-style ham were tested. The pork ham contained 72–74% (w/w) moisture, 1.75 ± 0.1% (w/w) salt, and pH 6.2–6.4, 156 mg/kg sodium nitrite and 547 mg/kg sodium erythorbate. The treatments included a control without antimicrobials and different concentrations of a chemically derived acetates (0.5% and 0.75%) and Provian® NDV (0.5%, 0.65%). Cooked products were surface-inoculated with 3-log10 CFU/g of a cocktail of 5 strains of Listeria monocytogenes from the culture collection of Food research institute, Wisconsin University including serotypes 4b, 1/2a, and 1/2b. All strains were isolated from RTE- cooked meat products. Inoculated slices (100 g/package) were vacuum-packaged and stored at 4°C and 7°C for 8 to 12 wk. Per treatment triplicate samples were assayed by enumerating on modified Oxford Agar. One way ANOVA was used to analyze significance, p < 0.05. Except from the triplicate repeat, this study was conducted twice independently (trial 1, 5 treatments in triplicate and trial 2 including same treatments, also in triplicate.)ResultsControl Ham supported > 1 log increase of L. monocytogenes at 4- and 2-weeks storage at 4 and 7°C, respectively. In contrast, hams supplemented with 0.5 or 0.75% chemical acetates or 0.65% Provian® NDV inhibited the Listeria growth for 12 and 8 wk at 4 and 7°C, respectively. Inhibition of Listeria on ham supplemented with 0.5% Provian®NDV was further affected by pH and moisture. Ham supplemented with 0.5% Provian® NDV in the trial 1 (71.5% moisture, pH 6.2) delayed Listeria for 12 wk storage at 4°C, whereas individual samples of trial 1 (72.9% moisture, pH 6.3) supported growth (> 1 log increase) at 8 wk. Similar trends were observed at 7°C. The images below reflect the results of trial 1 only.ConclusionThis study confirms the efficacy of acetates on the inhibition of Listeria monocytogenes. Next, this study shows that a product based on natural fermented vinegar, Provian NDV, has a comparable growth inhibitive action in a cured ready-to eat ham. This illustrates that most relevant serotypes (4b, 1/2b and 1/2a) of Listeria moncytogenes can be controlled using an ingredient based on natural fermented vinegar.Figure 4.

scholarly journals Review on Pathogenic Bacteria Listeria monocytogenes, The Detection and The Sequencing Gene Methods Isolated from Meat Products

2019 ◽  
Vol 6 (2) ◽  
Author(s):  
Bhakti Etza Setiani ◽  
Yoyok Budi Pramono ◽  
Lutfi Purwitasari
Keyword(s):  
Listeria Monocytogenes ◽  
Pathogenic Bacteria ◽  
Meat Product ◽  
Meat Products ◽  
Processed Meat ◽  
Confirmation Test ◽  
Optimum Ph ◽  
Bacterium Species ◽  
Genotypic Identification ◽  
Ph Range

A study was conducted to review on pathogenic bacteria Listeria monocytogenes, the detection and the sequencing gene methods isolated from meat products, compare selected methods that detect the presence of Listeria monocytogenes in selected raw and processed meat products. Results indicate that Listeria monocytogenenes (originally named Bacterium monocytogenes) is a gram-positive, non-sporeforming, highly mobile, rod-type, and facultative anaerobic bacterium species. It can grow under temperatures between -1.5°C to 45°C and at pH range between 4.4 and 9.4, with the optimum pH of 7. Rapid methods (PCR based and VIDAS-LDUO®) detected Listeria monocytogenes faster than the conventional method. It was also gathered that Phenotypic identification and Genotypic identification are two types of confirmation test for Listeria monocytogenes. Listeria monocytogenenes can be found in raw meat and meat product because of environmental contamination, cross contamination or error process.

Presence of Listeria monocytogenes in Ready-to-Eat (RTE) meat products sold at retail stores in Costa Rica and analysis of contributing factors

2021 ◽  
Author(s):  
Karol Calvo-Arrieta ◽  
Karol Matamoros-Montoya ◽  
María Laura Arias-Echandi ◽  
Alejandra Huete-Soto ◽  
Mauricio Alberto Redondo-Solano
Keyword(s):  
Listeria Monocytogenes ◽  
Costa Rica ◽  
Meat Products ◽  
Contributing Factors ◽  
Food Contact Surfaces ◽  
Handling Practices ◽  
The Moment ◽  
The Impact ◽  
Ammonium Compounds ◽  
Transfer Potential

Listeria monocytogenes is a pathogenic bacterium associated with RTE meat products sold at the retail level. The objective of this research was to determine the prevalence of Listeria monocytogenes in RTE meat products sold at retail in Costa Rica and to study the factors associated with the levels of contamination; analyzed factors include hygienic practices within stores (cutting techniques, microbial contamination of products) and the behavior of the isolates (persistence against antimicrobials and transfer potential). A total of 190 samples of RTE meat products were collected and analyzed for the presence of coliforms and Listeria species.  Isolates of L. monocytogenes were then evaluated in terms of resistance to disinfectants (quaternary ammonium compounds and chlorine) and their transfer potential from food contact surfaces (knife and cuttingboards). Overall Listeria spp. prevalence was 37,4% (71/190); L. innocua was present in 32,1% (61/190) of the products and L. monocytogenes was found in just 2,6% (5/190) of the samples. Most of the contaminated samples were cut with a knife at the moment of purchase (44,2%). When analyzing practices within the stores, it was observed that L. monocytogenes transfer from inoculated knife to “salchichón” was higher for samples cut right at the beginning of the experiment. Also, L. monocytogenes transfer from inoculated cuttingboards was independent of the number of slices but contamination from plastic was higher than wood. Regarding L. monocytogenes resistance to disinfectants, average reductions of 2,6 ± 1,1 log CFU/mL were detected after 6 minutes of exposure to 200 ppm of chlorine; however, chlorine resistance varied among the strains. Prevalence of L. monocytogenes in RTE meat products sold at retail could be associated with handling practices within the stores; further studies are necessary to estimate the impact of these practices on the overall risk for consumers.

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