Survival of lactic acid and chlorine dioxide treated Campylobacter jejuni under suboptimal conditions of pH, temperature and modified atmosphere

2010 ◽  
Vol 141 ◽  
pp. S140-S146 ◽  
Author(s):  
Nada Smigic ◽  
Andreja Rajkovic ◽  
Dennis Sandris Nielsen ◽  
Nils Arneborg ◽  
Henrik Siegumfeldt ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Campylobacter Jejuni ◽  
Chlorine Dioxide ◽  
Modified Atmosphere

Survival of Campylobacter jejuni in Modified Atmosphere Packaged Turkey Roll

1991 ◽  
Vol 54 (3) ◽  
pp. 194-199 ◽  
Author(s):  
RANDALL K. PHEBUS ◽  
FRANCES A. DRAUGHON ◽  
JOHN R. MOUNT
Keyword(s):  
Lactic Acid ◽  
Campylobacter Jejuni ◽  
Co2 Concentration ◽  
Initial Population ◽  
Modified Atmosphere ◽  
Bacterial Populations ◽  
Direct Plating ◽  
Low Co2 ◽  
Co2 Levels ◽  
Storage Temperatures

Survival of Campylobacter jejuni, inoculated into turkey roll slices and stored under seven different atmospheric mixtures, was determined. Turkey roll samples were stored at 4°C for 18 d and at 21°C for 48 h. The effects of various atmospheric mixtures on aerobic, psychrotrophic, and lactic acid bacterial populations were also determined throughout storage. Campylobacter jejuni was inactivated under all atmospheric gas mixtures tested throughout storage. Increasing CO2 concentration inside the package from 0% to 100% CO2 resulted in a lower rate of inactivation of C. jejuni at both storage temperatures. Increases in CO2 concentrations provided greater inhibition of aerobic and psychrotrophic populations as compared to low CO2 levels. The effect of CO2 on survival of C. jejuni and growth rate of aerobic, psychrotrophic, and lactic acid bacteria was more pronounced at 4°C. Campylobacters were isolated from inoculated turkey roll held under all atmospheres by enrichment procedures on the 18th day and 48th hour of storage at 4 and 21°C, respectively, with an initial population of log 6.0 Campylobacter s/g. However, no Campylobacters were isolated by 18 d of storage at 4°C by direct plating.

scholarly journals Efficacy of Lactic Acid and Modified Atmosphere Packaging against Campylobacter jejuni on Chicken during Refrigerated Storage

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 109 ◽  
Author(s):  
Elena Gonzalez-Fandos ◽  
Naiara Maya ◽  
Alba Martínez-Laorden ◽  
Iratxe Perez-Arnedo
Keyword(s):  
Lactic Acid ◽  
Acid Solution ◽  
Campylobacter Jejuni ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Distilled Water ◽  
Water Control ◽  
Lactic Acid Solution ◽  
Modified Atmospheres ◽  
Chicken Legs

The present study was conducted to evaluate the combined effect of lactic acid washing and modified atmospheres packaging on the counts of Campylobacter jejuni on chicken legs stored at 4 °C. In experiment 1, inoculated chicken legs were washed with either 1% or 2% lactic acid solution for 5 min or distilled water (control). The treatment with 2% lactic acid reduced C. jejuni counts 1.42 log units after treatment (day 0). In experiment 2, inoculated samples were packaged under different conditions: air, 100%N2, vacuum, 20%CO2/80%N2, or 40%CO2/60%N2. C. jejuni counts were higher in samples packaged under vacuum or atmospheres containing CO2 than in air. In experiment 3, inoculated chicken legs were washed with a 2% lactic acid solution for 5 min or distilled water (control). Samples were packaged under different conditions: air, vacuum, 20%CO2/80%N2, or 40%CO2/60%N2. C. jejuni counts were lower in samples treated with lactic acid than in samples non-treated. However, C. jejuni counts were higher in chicken legs treated with lactic acid and packaged in modified atmospheres than in those treated and packaged in air. Immersion of chicken legs in a solution containing 2% lactic acid can reduce C. jejuni counts on fresh chicken packaged in modified atmosphere.

scholarly journals Role of Broiler Carcasses and Processing Plant Air in Contamination of Modified-Atmosphere-Packaged Broiler Products with Psychrotrophic Lactic Acid Bacteria

2006 ◽  
Vol 73 (4) ◽  
pp. 1136-1145 ◽  
Author(s):  
Elina Vihavainen ◽  
Hanna-Saara Lundstr�m ◽  
Tuija Susiluoto ◽  
Joanna Koort ◽  
Lars Paulin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
16S Rrna Genes ◽  
Rrna Genes ◽  
23S Rrna ◽  
Processing Plant ◽  
Modified Atmosphere ◽  
Production Plant ◽  
Meat Spoilage

ABSTRACT Some psychrotrophic lactic acid bacteria (LAB) are specific meat spoilage organisms in modified-atmosphere-packaged (MAP), cold-stored meat products. To determine if incoming broilers or the production plant environment is a source of spoilage LAB, a total of 86, 122, and 447 LAB isolates from broiler carcasses, production plant air, and MAP broiler products, respectively, were characterized using a library of HindIII restriction fragment length polymorphism (RFLP) patterns of the 16 and 23S rRNA genes as operational taxonomic units in numerical analyses. Six hundred thirteen LAB isolates from the total of 655 clustered in 29 groups considered to be species specific. Sixty-four percent of product isolates clustered either with Carnobacterium divergens or with Carnobacterium maltaromaticum type strains. The third major product-associated cluster (17% of isolates) was formed by unknown LAB. Representative strains from these three clusters were analyzed for the phylogeny of their 16S rRNA genes. This analysis verified that the two largest RFLP clusters consisted of carnobacteria and showed that the unknown LAB group consisted of Lactococcus spp. No product-associated LAB were detected in broiler carcasses sampled at the beginning of slaughter, whereas carnobacteria and lactococci, along with some other specific meat spoilage LAB, were recovered from processing plant air at many sites. This study reveals that incoming broiler chickens are not major sources of psychrotrophic spoilage LAB, whereas the detection of these organisms from the air of the processing environment highlights the role of processing facilities as sources of LAB contamination.

scholarly journals Draft Genome Sequences of 12 Leuconostoc carnosum Strains Isolated from Cooked Ham Packaged in a Modified Atmosphere and from Fresh Sausages

2020 ◽  
Vol 9 (2) ◽  
Author(s):  
Francesco Candeliere ◽  
Stefano Raimondi ◽  
Gloria Spampinato ◽  
Moon Yue Feng Tay ◽  
Alberto Amaretti ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacterium ◽  
Draft Genome ◽  
Modified Atmosphere ◽  
Genome Sequences ◽  
Content Type ◽  
Cooked Ham ◽  
Leuconostoc Carnosum ◽  
Bacteriocin Genes

Leuconostoc carnosum is a lactic acid bacterium that preferentially colonizes meat. In this work, we present the draft genome sequences of 12 Leuconostoc carnosum strains isolated from modified-atmosphere-packaged cooked ham and fresh sausages. Three strains harbor bacteriocin genes.

Influence of Modified Atmosphere Packaging on the Microflora and Quality of Fresh Bell Peppers

1990 ◽  
Vol 53 (3) ◽  
pp. 255-257 ◽  
Author(s):  
R. E. BRACKETT
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Quality ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Surface Ph ◽  
Color Changes ◽  
Bell Peppers ◽  
Yeasts And Molds

Fresh bell peppers were individually shrink-wrapped in film (SW), sealed in gas-flushed (5% O2, 10% CO2, 85% N2) film (GP) pouches, or stored unpackaged in cardboard packing crates (CN). All samples were stored at 13°C and changes in populations of total aerobic microorganisms, yeasts and molds, members of Enterobacteriaceae, and lactic acid bacteria were determined. In addition, overall sensory quality, color changes, and surface pH were monitored. SW peppers developed higher populations of total aerobic microorganisms, yeasts and molds, and Enterobacteriaceae than did CN peppers, but populations of other groups of microorganisms were similar. Color and surface pH of peppers did not differ in any of the treatments. SW and GP peppers remained unspoiled at least 6 weeks, whereas CN peppers spoiled in 3 weeks.

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