Inhibition of Salmonella sp. Listeria monocytogenes and Staphylococcus aureus in cooked ham by combining antimicrobials, high hydrostatic pressure and refrigeration

Meat Science ◽  
2008 ◽  
Vol 78 (1-2) ◽  
pp. 53-59 ◽  
Author(s):  
Anna Jofré ◽  
Margarita Garriga ◽  
Teresa Aymerich
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Cooked Ham ◽  
And Staphylococcus Aureus

Effect of combined physico-chemical treatments based on enterocin AS-48 on the control of Listeria monocytogenes and Staphylococcus aureus in a model cooked ham

Food Control ◽  
2010 ◽  
Vol 21 (4) ◽  
pp. 478-486 ◽  
Author(s):  
Samir Ananou ◽  
Alberto Baños ◽  
Mercedes Maqueda ◽  
Manuel Martínez-Bueno ◽  
Antonio Gálvez ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Chemical Treatments ◽  
Physico Chemical ◽  
Cooked Ham ◽  
And Staphylococcus Aureus

Inhibition of Listeria monocytogenes and Salmonella by Natural Antimicrobials and High Hydrostatic Pressure in Sliced Cooked Ham

2005 ◽  
Vol 68 (1) ◽  
pp. 173-177 ◽  
Author(s):  
TERESA AYMERICH ◽  
ANNA JOFRÉ ◽  
MARGARITA GARRIGA ◽  
MARTA HUGAS
Keyword(s):  
Listeria Monocytogenes ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Storage Temperature ◽  
Detection Methods ◽  
Most Probable Number ◽  
Probable Number ◽  
Cooked Ham ◽  
Potassium Lactate ◽  
Microbial Enumeration

The effectiveness of nisin, lactate salts, and high hydrostatic pressure to inhibit the growth of Listeria monocytogenes and Salmonella in sliced cooked ham was studied through a combination of PCR-based detection methods, most probable number, and classical microbial enumeration techniques (International Organization for Standardization protocols). A synergistic effect to inhibit a cocktail of Listeria monocytogenes CTC1010, CTC1011, and CTC1034 was observed between potassium lactate, high hydrostatic pressure (400 MPa, 17°C, 10 min), and low storage temperature when sliced cooked ham was stored for 84 days at 1°C. The high hydrostatic pressure treatment also proved to be useful to inhibit a cocktail of Salmonella enterica serotypes London CTC1003, Schwarzengrund CTC1015, and Derby CTC1022.

Inactivation of Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica under High Hydrostatic Pressure: A Quantitative Analysis of Existing Literature Data

2019 ◽  
Vol 82 (10) ◽  
pp. 1802-1814 ◽  
Author(s):  
SANDRINE GUILLOU ◽  
JEANNE-MARIE MEMBRÉ
Keyword(s):  
Staphylococcus Aureus ◽  
Quantitative Analysis ◽  
Listeria Monocytogenes ◽  
Hydrostatic Pressure ◽  
Foodborne Pathogens ◽  
High Hydrostatic Pressure ◽  
Salmonella Enterica ◽  
Large Set ◽  
Bacterial Inactivation ◽  
Interstudy Variability

ABSTRACT High hydrostatic pressure processing (HPP) is a mild preservation technique, and its use for processing foods has been widely documented in the literature. However, very few quantitative synthesis studies have been conducted to gather and analyze bacterial inactivation data to identify the mechanisms of HPP-induced bacterial inactivation. The purpose of this study was to conduct a quantitative analysis of three-decimal reduction times (t3δ) from a large set of existing studies to determine the main influencing factors of HPP-induced inactivation of three foodborne pathogens (Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica) in various foods. Inactivation kinetics data sets from 1995 to 2017 were selected, and t3δ values were first estimated by using the nonlinear Weibull model. Bayesian inference was then used within a metaregression analysis to build and test several models and submodels. The best model (lowest error and most parsimonious) was a hierarchical mixed-effects model including pressure intensity, temperature, study, pH, species, and strain as explicative variables and significant factors. Values for t3δ and ZP associated with inactivation under HPP were estimated for each bacterial pathogen, with their associated variability. Interstudy variability explained most of the variability in t3δ values. Strain variability was also important and exceeded interstudy variability for S. aureus, which prevented the development of an overall model for this pathogen. Meta-analysis is not often used in food microbiology but was a valuable quantitative tool for modeling inactivation of L. monocytogenes and Salmonella in response to HPP treatment. Results of this study could be useful for refining quantitative assessment of the effects of HPP on vegetative foodborne pathogens or for more precisely designing costly and labor-intensive experiments with foodborne pathogens.

Lack of growth of Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham

2010 ◽  
Vol 27 (6) ◽  
pp. 777-782 ◽  
Author(s):  
M.C. Cabeza ◽  
M.I. Cambero ◽  
M. Núñez ◽  
M. Medina ◽  
L. de la Hoz ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Cooked Ham ◽  
And Staphylococcus Aureus

Comparison of Four Commercial DNA Extraction Kits for PCR Detection of Listeria monocytogenes, Salmonella, Escherichia coli O157:H7, and Staphylococcus aureus in Fresh, Minimally Processed Vegetables

2008 ◽  
Vol 71 (10) ◽  
pp. 2110-2114 ◽  
Author(s):  
P. ELIZAQUÍVEL ◽  
R. AZNAR
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Dna Extraction ◽  
Pcr Detection ◽  
Escherichia Coli O157 ◽  
Minimally Processed ◽  
Green Pepper ◽  
Minimally Processed Vegetables ◽  
And Staphylococcus Aureus

Four commercial DNA extraction methods, PrepMan Ultra (Applied Biosystems), InstaGene Matrix (BioRad), DNeasy Tissue kit (Qiagen), and UltraClean (MoBio), were tested for PCR detection of Listeria monocytogenes, Escherichia coli O157: H7, Salmonella, and Staphylococcus aureus in fresh, minimally processed vegetables. For comparative purposes, sensitivity assays with specific PCRs were carried out after DNA extraction with the four methods in green pepper, broccoli, and onion artificially inoculated with the four pathogens separately. As confirmed by statistical analysis, the DNeasy Tissue kit rendered the highest sensitivity values in the three matrices assayed for Salmonella, L. monocytogenes, and E. coli O157:H7 and in onion for S. aureus. Despite being the most expensive of the methods compared, the DNeasy Tissue Kit can be successfully applied for any of the four most commonly studied pathogens, thus saving time and overall reducing the cost of the analysis.

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