scholarly journals Effects of natural antimicrobials with modified atmosphere packaging on the growth kinetics of Listeria monocytogenes in ravioli at various temperatures

2017 ◽  
Vol 38 (1) ◽  
Author(s):  
Eun Young Ro ◽  
Geun Su Kim ◽  
Do Young Kwon ◽  
Young Min Park ◽  
Sang Woo Cho ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Growth Kinetics ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Natural Antimicrobials ◽  
Kinetics Of

scholarly journals Growth kinetics of Salmonella Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions

2021 ◽  
Vol 51 (11) ◽  
Author(s):  
Joelson Sousa Lima ◽  
Ana Paula Presley Oliveira Sampaio ◽  
Mylla Christy da Silva Dufossé ◽  
Paula Fernanda Morais de Sousa ◽  
Josyane Brasil da Silva ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Growth Kinetics ◽  
Storage Conditions ◽  
Buffalo Milk ◽  
Production Chain ◽  
Pasteurized Milk ◽  
Processing And Storage ◽  
And Storage ◽  
Kinetics Of

ABSTRACT: Buffalo milk is rich in nutrients and can serve as a substrate for the proliferation of microorganisms. Thus, the objective of the present study was to evaluate the growth kinetics of Salmonella Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions. Samples of raw and pasteurized milk were inoculated with 1 CFU of each bacterium, separately and together, per 25 mL. After contamination, samples were stored at 8 °C or 37 °C, and bacterial counts were performed at 24, 48, and 168 h. In addition, the accompanying microbiota growth, pH, and the effect of these variables on the growth kinetics of microorganisms were monitored. The pathogens tested were able to proliferate under most conditions tested, reaching high titers throughout the experimental period. At 37 °C, there was a decrease in pH and an increase in the accompanying microbiota that interfered with the microbial growth curve. It was also observed that pasteurized milk subjected to 8 °C provided better conditions for the multiplication of bacteria. Therefore, it was concluded that care throughout the production chain, storage, and commercialization of milk must be adopted to guarantee the microbiological safety of this food.

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.

Effects of Microbial Inhibitors and Modified Atmosphere Packaging on Growth of Listeria monocytogenes and Salmonella enterica Typhimurium and on Quality Attributes of Injected Pork Chops and Sliced Cured Ham

2006 ◽  
Vol 69 (11) ◽  
pp. 2671-2680 ◽  
Author(s):  
ANDREW R. MICHAELSEN ◽  
JOSEPH G. SEBRANEK ◽  
JAMES S. DICKSON
Keyword(s):  
Listeria Monocytogenes ◽  
Salmonella Enterica ◽  
Modified Atmosphere Packaging ◽  
Inhibitory Effect ◽  
Modified Atmosphere ◽  
High Co2 ◽  
Pork Products ◽  
C Storage ◽  
Potassium Lactate ◽  
High Concentrations

This study was designed to determine the inhibitory effects of modified atmosphere packaging (MAP), both alone and in combination with potassium lactate and sodium diacetate (PLSD), on selected pathogens common to pork products. Effects of the treatments on product quality also were assessed. The hypothesis was that high-CO2 MAP would increase the effectiveness of PLSD for inhibition of pork pathogens. Fresh chops from untreated pork loins and loins that were injected with PLSD were inoculated with Salmonella enterica Typhimurium, and slices of untreated hams and hams that were injected with PLSD were inoculated with Listeria monocytogenes. The samples were subjected to vacuum packaging (VP) or MAP with high concentrations (99.5 to 100%) of CO2. Pathogens were enumerated periodically during storage at 4 and 10°C. Storage of pork chops at 4°C slowed the growth of Salmonella Typhimurium, and there was little difference in pathogen numbers between VP and MAP samples. L. monocytogenes growth on ham slices at 4°C was inhibited for up to 28 days by all of the treatments, but after 28 days, the VP-PLSD treatment had a greater inhibitory effect than did the other treatments. At 10°C, the PLSD and MAP treatments each effectively inhibited the growth of the pathogens on pork chops and ham slices when compared with controls (VP). However, the results obtained with MAP plus PLSD at 10°C were not different from those obtained with either MAP or PLSD alone. Therefore, the hypothesis was not supported; the high-CO2 atmosphere of the MAP did not increase the effectiveness of PLSD for inhibition of pathogens.

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