Combined effects of nisin, lactic acid and modified atmosphere packaging on the survival of Listeria monocytogenes in raw ground pork.

2007 ◽  
Vol 42 (5) ◽  
pp. 562-566 ◽  
Author(s):  
María C. López-Mendoza ◽  
Pilar Ruiz ◽  
Carmen M. Mata
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Combined Effects ◽  
Ground Pork

Combined Effects of Packaging Atmosphere and Lactic Acid on Growth and Survival of Listeria monocytogenes in Crayfish Tail Meat at 4°C

1996 ◽  
Vol 59 (3) ◽  
pp. 253-256 ◽  
Author(s):  
PRASAD POTHURI ◽  
DOUGLAS L. MARSHALL ◽  
KENNETH W. McMILLIN
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Modified Atmosphere Packaging ◽  
Vacuum Packaging ◽  
Lag Phase ◽  
Modified Atmosphere ◽  
Combined Effects ◽  
Growth And Survival ◽  
Microbial Counts ◽  
Colony Forming Units

The effect of lactic acid on growth and survival of Listeria monocytogenes in crayfish tail meat stored under refrigeration and various gas environments was investigated. Frozen crayfish tail meat was thawed overnight, autoclaved, cooled, and inoculated with approximately 4 log colony-forming units (CFU) of a mixed-strain (Scott A and F5027) L. monocytogenes culture per gram of meat. Inoculated samples were blended with 0, 0.5, 1.0, 1.5, or 2.0% lactic acid and packaged under air, vacuum, or modified atmosphere (74.8% CO2, 10.4% O2, and 14.8% N2) and stored at 4°C for 20 days. Results demonstrated that modified atmosphere packaging inhibited the growth of L. monocytogenes more than air and vacuum packaging at 0 and 1% lactic acid. Microbial counts declined steadily in crayfish tail meat treated with 2% lactic acid, with no differences among the packaging atmospheres. The lag phase was extended by 8 days in samples treated with 1% lactic acid and modified atmosphere compared to that in air or vacuum packaging. Overall, the combination of lactic acid and modified atmosphere had the greatest potential to prevent growth of L. monocytogenes.

scholarly journals Growth Potential of Listeria monocytogenes in Chef-Crafted Ready-to-Eat Fresh Cheese-Filled Pasta Meal Stored in Modified Atmosphere Packaging

2019 ◽  
Vol 82 (9) ◽  
pp. 1546-1552
Author(s):  
MARCELLO TREVISANI ◽  
ALESSANDRA DE CESARE ◽  
SILVA VITALI ◽  
ROCCO MANCUSI ◽  
FEDERICA BOVO ◽  
...  
Keyword(s):  
Logistic Regression ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Growth Potential ◽  
Modified Atmosphere ◽  
Initial Growth ◽  
Maximum Cell Density ◽  
The Difference

ABSTRACT This study evaluated the growth of lactic acid bacteria (LAB) in a fresh, filled-pasta meal, stored in modified atmosphere packaging and the influence of lactic acid (LA) and pH on the growth of Listeria monocytogenes (Lm). Samples were taken from three lots manufactured by a local catering company and stored at both 6 and 14°C. LAB numbers, LA concentration, pH, and the presence of Lm were evaluated at 1, 4, 6, 8, 10, 12, and 14 days of shelf life and the undissociated LA concentration ([LA]) was calculated. The LAB maximum cell density was greater in the products stored at 14°C than those stored at 6°C (10.1 ± 1.1 versus 5.6 ± 1.5 log CFU/g) and [LA] at 14 days was 9 to 21 ppm at 6°C and 509 to 1,887 ppm at 14°C. Challenge tests were made to evaluate the interference of LAB and [LA] on Lm growth. Aliquots of the samples (25 g) were inoculated at 1 to 10 days of shelf life and incubated at 9°C for 7 days, and the difference between Lm numbers at the end and at the beginning of the test (δ) was calculated. Logistic regression was used to model the probability of growth of Lm as a function of LAB and [LA]. The products inoculated at 1 day of shelf life had δ values between 4.2 and 5.6 log CFU/g, but the growth potential was progressively reduced during the shelf life. Lm growth was never observed in the products stored at 14°C. In those stored at 6°C, it grew only in the samples with LAB <5.7 log CFU/g. LAB interaction might thus inhibit the growth of Lm in temperature-abused products and limit its growth in refrigerated products. Logistic regression estimated that the probability of Lm growth was <10% if LAB was >6.6 log CFU/g or log[LA] was >2.2 ppm. The growth or inactivation kinetic of Lm was investigated with a homogenate of three samples with LAB numbers close to the maximum population density. After an initial growth, a subsequent reduction in the number of Lm was observed. This means that the maximum numbers of Lm might not be detected at the end of the product shelf life.

Combined Effects of Modified Atmosphere Packaging and Thymol for Prolonging the Shelf Life of Caprese Salad

2007 ◽  
Vol 70 (3) ◽  
pp. 722-728 ◽  
Author(s):  
ANTONIO BEVILACQUA ◽  
MARIA ROSARIA CORBO ◽  
MILENA SINIGAGLIA
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Lag Phase ◽  
Modified Atmosphere ◽  
Combined Effects ◽  
Mozzarella Cheese ◽  
Natural Microflora ◽  
Kinetics Of

The aim of this study was to investigate the influence of packaging atmosphere and a thymol dipping solution on the shelf life of caprese salad. Caprese salad was prepared with sliced tomatoes and mozzarella cheese. The samples were pretreated by dipping in a 400-ppm thymol solution and then packaged under air or under a modified atmosphere (65% N2, 30% CO2, and 5% O2). Changes in natural microflora of mozzarella and tomato, the O2 and CO2 in the head space, pH, and sensory characteristics were monitored during storage. The combination of the thymol dip and the modified atmosphere decreased the coliform populations in caprese salad from 5.65 to 4.23 log CFU·g−1 and extended the shelf life from 3.77 to 12 days. A decrease in the concentration of Pseudomonadaceae from 7.03 to 5.09 log CFU·g−1 was observed, and the lag phase was prolonged to approximately 3 days. The combination of the modified atmosphere and thymol did not affect the growth kinetics of lactic acid bacteria and enterococci, thus preserving the function of mozzarella cheese in the salad.

scholarly journals Listeria monocytogenes Survey in Cubed Cooked Ham Packaged in Modified Atmosphere and Bioprotective Effect of Selected Lactic Acid Bacteria

2020 ◽  
Vol 8 (6) ◽  
pp. 898 ◽  
Author(s):  
Lucilla Iacumin ◽  
Giorgia Cappellari ◽  
Andrea Colautti ◽  
Giuseppe Comi
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Modified Atmosphere Packaging ◽  
Meat Products ◽  
Modified Atmosphere ◽  
Cooked Ham ◽  
Different Temperatures ◽  
Potential Activity ◽  
Cooked Meat ◽  
Cooked Meat Products

The aim of this work was to study the presence of Listeria monocytogenes, as well as the potential activity of two bioprotective cultures (Lyocarni BOX-74 and Lyocarni BOX-57), versus a mix of three L. monocytogenes strains that were intentionally inoculated in cooked cubed ham, packaged in Modified Atmosphere Packaging and stored at different temperatures. The bioprotective cultures limit L. monocytogenes growth in cubed cooked ham stored either at 4 °C for 60 days and at 4 °C for 20 days and at 8 °C for 40 days. The inhibition at 8 °C is particularly useful for industrial cooked meat products, considering there are often thermal abuse conditions (8 °C) in the supermarkets. Both the starters can eliminate L. monocytogenes risk and maintain the products safe, despite the thermal abuse conditions. In addition, both culture starters grew without producing perceptible sensory variations in the samples, as demonstrated by the panel of the untrained tasters. The bioprotective LAB produced neither off-odours and off-flavours, nor white/viscous patinas, slime, discoloration or browning. Therefore, according to the obtained data, and despite the fact that cooked cubed ham did not show pH ≤ 4.4 or aw ≤ 0.92, or pH ≤ 5.0 and aw ≤ 0.94, as cited in the EC Regulation 2073/2005. It can be scientifically stated that cubes of cooked ham with the addition of bioprotective starters cultures do not constitute a favourable substrate for L. monocytogenes growth. Consequently, these products can easily fall into category 1.3 (ready-to-eat foods that are not favourable to L. monocytogenes growth, other than those for infants and for special medical purposes), in which a maximum concentration of L. monocytogenes of 100 CFU g−1 is allowed.

Influence of argon modified atmosphere packaging on the growth potential of strains of Listeria monocytogenes and Escherichia coli

Food Control ◽  
2016 ◽  
Vol 59 ◽  
pp. 513-523 ◽  
Author(s):  
Victoria Heinrich ◽  
Marija Zunabovic ◽  
Lisa Nehm ◽  
Johannes Bergmair ◽  
Wolfgang Kneifel
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Modified Atmosphere Packaging ◽  
Growth Potential ◽  
Modified Atmosphere

scholarly journals Growth Potential of Listeria monocytogenes on Refrigerated Spinach and Rocket Leaves in Modified Atmosphere Packaging

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1211
Author(s):  
Paul Culliney ◽  
Achim Schmalenberger
Keyword(s):  
Listeria Monocytogenes ◽  
Modified Atmosphere Packaging ◽  
Growth Curves ◽  
High Growth ◽  
Food Product ◽  
Growth Potential ◽  
Modified Atmosphere ◽  
Visual Appearance ◽  
Iceberg Lettuce ◽  
Duration Of Storage

Minimally processed ready-to-eat (RTE) vegetables are increasingly consumed for their health benefits. However, they also pose a risk of being ingested with food-borne pathogens. The present study investigated the ability of RTE spinach and rocket to support the growth of Listeria monocytogenes as previous studies provided contradicting evidence. Findings were compared to growth on iceberg lettuce that has repeatedly been shown to support growth. Products were inoculated with a three-strain mix of L. monocytogenes at 10 and 100 cfu g−1 and stored in modified atmosphere (4 kPa O2, 8 kPa CO2) at 8 °C over 7–9 days. Spinach demonstrated the highest growth potential rate of 2 to 3 log10 cfu g−1 over a 9-day period with only marginal deterioration in its visual appearance. Growth potential on rocket was around 2 log10 cfu g−1 over 9 days with considerable deterioration in visual appearance. Growth potential of iceberg lettuce was similar to that of rocket over a 7-day period. Growth curves fitted closely to a linear growth model, indicating none to limited restrictions of growth over the duration of storage. The high growth potentials of L. monocytogenes on spinach alongside the limited visual deterioration highlight the potential risks of consuming this raw RTE food product when contaminated.

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