Effect of chitosan coating on the shelf life of ready-to-eat bovine meatballs and the control of Listeria monocytogenes growth on their surface during refrigeration storage

Edible chitosan coating on the surface of ready-to-eat (RTE) bovine meatballs was evaluated for its effect on their shelf life and the control of Listeria monocytogenes at 5 °C. L. monocytogenes was inoculated onto the surface of RTE bovine meatballs with and without edible chitosan coating. The samples were stored at 5 °C. Total aerobic viable count (TVC) and the bacterial counts of L. monocytogenes, lactic acid bacteria and Enterobacteriaceae were determined on days 0,1,7,14,21 and 28. The sensory characteristics were also evaluated at the same time spots by semi trained panelists. The results of the microbiological analysis depicted that the use of edible chitosan membranes reduced all of the microbial populations that were enumerated, and retarded their growth leading to the conclusion that they can prolong the shelf life of these products by 14 days. Moreover, the population of the inoculated L. monocytogenes was about 2 log CFU/g lower in the meatballs coated with chitosan, indicating an inhibitory effect of chitosan in the growth of L. monocytogenes. The sensory analysis showed that the samples coated with chitosan were satisfactorily accepted by the panelists even at day 28, in contrast to the samples without chitosan (control samples) which were unacceptable at day 14. These results indicate that edible chitosan coatings represent a potential agent in controlling L. monocytogenes on the surface of RTE meatballs as well as other RTE meat products, prolonging their shelf life without affecting their sensory characteristics.

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Fate of Listeria monocytogenes in Commercial Ham, Formulated with or without Antimicrobials, under Conditions Simulating Contamination in the Processing or Retail Environment and during Home Storage

Journal of Food Protection ◽

10.4315/0362-028x-70.2.378 ◽

2007 ◽

Vol 70 (2) ◽

pp. 378-385 ◽

Cited By ~ 35

Author(s):

ALEXANDRA LIANOU ◽

IFIGENIA GEORNARAS ◽

PATRICIA A. KENDALL ◽

KEITH E. BELK ◽

JOHN A. SCANGA ◽

...

Keyword(s):

Listeria Monocytogenes ◽

Shelf Life ◽

Growth Rates ◽

Meat Products ◽

Storage Conditions ◽

Risk Assessments ◽

Worst Case ◽

Potassium Lactate ◽

Original Product ◽

Pathogen Populations

Commercial cured ham formulated with or without potassium lactate and sodium diacetate was inoculated with Listeria monocytogenes and stored to simulate conditions of processing, retail, and home storage. The ham was sliced, inoculated with a 10-strain composite of L. monocytogenes (1 to 2 log CFU/cm2), vacuum packaged, and stored at 4°C to simulate contamination following lethality treatment at processing (first shelf life). After 10, 20, 35, and 60 days of storage, packages were opened, samples were tested, and bags with remaining slices were reclosed with rubber bands. At the same times, portions of original product (stored at 4°C in original processing bags) were sliced, inoculated, and packaged in delicatessen bags to simulate contamination during slicing at retail (second shelf life). Aerobic storage of both sets of packages at 7°C for 12 days was used to reflect domestic storage conditions (home storage). L. monocytogenes populations were lower (P < 0.05) during storage in ham formulated with lactate-diacetate than in product without antimicrobials under both contamination scenarios. Inoculation of ham without lactate-diacetate allowed prolific growth of L. monocytogenes in vacuum packages during the first shelf life and was the worst case contamination scenario with respect to pathogen numbers encountered during home storage. Under the second shelf life contamination scenario, mean growth rates of the organism during home storage ranged from 0.32 to 0.45 and from 0.18 to 0.25 log CFU/cm2/day for ham without and with lactate-diacetate, respectively, and significant increases in pathogen numbers (P < 0.05) were generally observed after 4 and 8 days of storage, respectively. Regardless of contamination scenario, 12-day home storage of product without lactate-diacetate resulted in similar pathogen populations (6.0 to 6.9 log CFU/cm2)(P ≥ 0.05). In ham containing lactate-diacetate, similar counts were found during the home storage experiment under both contamination scenarios, and only in 60-day-old product did samples from the first shelf life have higher (P < 0.05) pathogen numbers than those found in samples from the second shelf life. These results should be useful in risk assessments and for the establishment of “sell by” and “consume by” date labels for refrigerated ready-to-eat meat products.

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Effect of Bactericine as a Treatment for the Control of Listeria monocytogenes in Refrigerated Meat Products

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.781-784.1322 ◽

2013 ◽

Vol 781-784 ◽

pp. 1322-1327

Author(s):

Li Juan Yu ◽

Li Liu ◽

Hong Xing Zhang ◽

Yuan Hong Xie ◽

Hui Liu ◽

...

Keyword(s):

Biological Control ◽

Listeria Monocytogenes ◽

Antimicrobial Agent ◽

Growth Inhibition ◽

Biological Control Agent ◽

Meat Products ◽

Bactericidal Effect ◽

Inhibitory Effect ◽

Control Agent ◽

Control Samples

The aim of this research was to investigate the inhibitory effect of bacteriocin for use as a biological control agent against Listeria monocytogenes in refrigerated meat products. And this bacteriocin was evaluated for their effectiveness as a preservative on pork. The bacteriocin-treated pork was compared with a control pork sample regarding the number of listeria colony count. After 10 days of storage at 4 °C, the population of Listeria monocytogenes was increased from 5.7×105 to 3.7×108 CFU/mL in control samples. In test samples, the population of Listeria monocytogenes underwent a slight increased from 5.7×103 to 6.0×105 CFU/mL. During 10 days of storage, the percentage of growth inhibition ranged from 82.6% to 99.8%, bacteriocin showed their inhibitory effect on Listeria monocytogenes. These results indicated that the studied bacteriocin exhibited bactericidal effect against Listeria monocytogenes strain at refrigerated temperatures, and bacteriocin could be used as antimicrobial agent to preserve the shelf life of refrigerated meat products.

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Efficacy of pulsed light for shelf-life extension and inactivation of Listeria monocytogenes on ready-to-eat cooked meat products

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2011.04.006 ◽

2011 ◽

Vol 12 (3) ◽

pp. 275-281 ◽

Cited By ~ 54

Author(s):

Eva Hierro ◽

Elvira Barroso ◽

Lorenzo de la Hoz ◽

Juan A. Ordóñez ◽

Susana Manzano ◽

...

Keyword(s):

Listeria Monocytogenes ◽

Shelf Life ◽

Meat Products ◽

Life Extension ◽

Pulsed Light ◽

Shelf Life Extension ◽

Cooked Meat ◽

Cooked Meat Products

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Effects of Chitosan-Based Coating and Modiﬁed Atmosphere Packaging (MAP) on Browning of Sweet Persimmons (Diospy kakiLinn.f)

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.557-559.943 ◽

2012 ◽

Vol 557-559 ◽

pp. 943-946 ◽

Cited By ~ 1

Author(s):

Zhong Li Jiang ◽

Ai Li Wang ◽

Xi Hong Li ◽

Min Peng Zhu ◽

Jun Wei Wang

Keyword(s):

Shelf Life ◽

Respiration Rate ◽

Modified Atmosphere Packaging ◽

Inhibitory Effect ◽

Edible Coating ◽

Modified Atmosphere ◽

Cinnamon Oil ◽

Browning Index ◽

Chitosan Coating ◽

Mda Content

The present study studied the effect of chitosan coating with antibrowning agents, including naphthylacetate and cinnamon oil, and modiﬁed atmosphere packaging (MAP) on browning of sweet persimmons stored at - 0.3 ~ 0 °C for 3 months. The browning on the surface of sweet persimmons was effectively inhibited by chitosan - based coating and MAP treatment. After 3 months’ storage, samples coated + MAP exerted the lowest browning index(BI), polyphenol oxidase (PPO) activity and malondialdehyde (MDA) content, which indicated that the coated + MAP treatment could offer an excellent inhibitory effect on the browning. Both edible coating and MAP treatment cause changes in respiration rate of sweet persimmons. This research could be valuable for the development of application to edible coating and MAP for improving the shelf - life properties of sweet persimmons.

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Impact of−2°C Superchilling before Refrigerated Storage (4 and 8°C) on the Microbiological and Sensory Qualities of Cold-Smoked Salmon

Journal of Food Protection ◽

10.4315/0362-028x-71.11.2198 ◽

2008 ◽

Vol 71 (11) ◽

pp. 2198-2207 ◽

Cited By ~ 6

Author(s):

GRAZIELLA MIDELET-BOURDIN ◽

ANNIE BEAUFORT ◽

FRANÇOISE LEROI ◽

MIREILLE CARDINAL ◽

SYLVIE RUDELLE ◽

...

Keyword(s):

Listeria Monocytogenes ◽

Shelf Life ◽

Sensory Characteristics ◽

Refrigerated Storage ◽

Genetic Groups ◽

Smoked Salmon ◽

Spoilage Bacteria ◽

Serotype 1 ◽

Sensory Qualities

Detection and enumeration of Listeria monocytogenes and total spoilage bacteria in 40 batches of cold-smoked salmon (one batch = 42 products from the same day of manufacture) straight from the factory were carried out. If L. monocytogenes was detected in at least one of the nine samples analyzed on receipt at the laboratory, 9 products of the same batch were stored for 10 days at 4°C, which was followed by 18 days at 8°C (control), 12 products were superchilled for 14 days at −2°C, and 12 other products were superchilled for 28 days at −2°C and then stored under the same conditions as the control was stored. L. monocytogenes was detected in 7% of the 40 batches analyzed immediately after receipt at the laboratory. L. monocytogenes prevalence was similar (approximately 25%) throughout the storage at 4 and 8°C, both in control and super-chilled products at −2°C for 14 days. After superchilling for 28 days at −2°C, L. monocytogenes was found in 9% of products, and in 39% at the end of the storage above 0°C. Moreover, the L. monocytogenes count was higher after 3 and 4 weeks of storage at 4 and 8°C in products superchilled 28 days at −2°C than in control products or in products superchilled for 14 days. Serotype 1/2a-3a and nine genetic groups were identified and found throughout the storage scenario. At the end of shelf life, sensory characteristics of products superchilled for 28 days at −2°C were slightly modified. A decrease in firmness associated with increased tearing of salmon slices was observed as well as a slight amine odor.

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Chitosan Coating Inhibits the Growth of Listeria monocytogenes and Extends the Shelf Life of Vacuum-Packed Pork Loins at 4 °C

Foods ◽

10.3390/foods7100155 ◽

2018 ◽

Vol 7 (10) ◽

pp. 155 ◽

Cited By ~ 1

Author(s):

Annalisa Serio ◽

Clemencia Chaves-López ◽

Giampiero Sacchetti ◽

Chiara Rossi ◽

Antonello Paparella

Keyword(s):

Listeria Monocytogenes ◽

Shelf Life ◽

Food Preservation ◽

Fresh Meat ◽

Beneficial Effects ◽

Chitosan Coating ◽

Panel Test ◽

Microbiological Characteristics ◽

Data Gap ◽

And Control

Chitosan coating is a promising method for food preservation. This study aims to fill the data gap regarding the application of chitosan (1% and 2%) on vacuum-packed fresh pork stored at 4 °C for 28 days, with particular attention on the effect on Listeria monocytogenes, inoculated as a cocktail of three strains. Chitosan at both concentrations was able to significantly reduce L. monocytogenes counts by more than 1.5 Log CFU/g with respect to control; moreover, it inhibited the growth of mesophilic bacteria and was particularly effective on lactic acid bacteria and yeasts. The beneficial effects on shelf life were demonstrated by both panel test and pH evolution. In fact, panellists did not detect any sensory difference between samples treated with 1% chitosan and control up to 14 days of storage, while after 28 days, a pungent flesh odour was perceived in control samples only. Interestingly, at aw values of fresh meat (0.984), the chitosan coating exhibited a liquid behaviour, with a dynamic viscosity of 229.4 ± 4.2 mPa/s. Chitosan coating applied on vacuum-packed pork loins contained L. monocytogenes growth and improved the microbiological characteristics of the product, with a beneficial effect on product shelf life.

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Effect of Inhibitory Extracts Derived from Liquid Smoke Combined with Postprocess Pasteurization for Control of Listeria monocytogenes on Ready-to-Eat Meats†

Journal of Food Protection ◽

10.4315/0362-028x-70.12.2749 ◽

2007 ◽

Vol 70 (12) ◽

pp. 2749-2756 ◽

Cited By ~ 16

Author(s):

SARITHA GEDELA ◽

RACHEL K. GAMBLE ◽

SUNITA MACWANA ◽

JOSEPH R. ESCOUBAS ◽

PETER M. MURIANA

Keyword(s):

Listeria Monocytogenes ◽

Shelf Life ◽

Meat Products ◽

Radiant Heat ◽

Department Of Agriculture ◽

Log Reduction ◽

Liquid Smoke ◽

Heat Pasteurization ◽

Inspection Service ◽

The U.S

Surface pasteurization was examined in combination with low-phenolic antimicrobial extracts derived from liquid smoke to inhibit and prevent the growth of Listeria monocytogenes during the shelf life of ready-to-eat meats. In preliminary trials with retail frankfurters, one smoke derivative (2-min dip) produced a 0.3-log reduction of L. monocytogenes and a 1-min inbag pasteurization (73.9°C) produced a 2.9-log reduction, whereas a combination of the two treatments produced a 5.3-log reduction that resulted in no detectable Listeria by week 3 under accelerated shelf-life conditions (10°C). In trials with frankfurters manufactured without lactate or diacetate that were treated with a shortened 1-s dip, this smoke extract and one with reduced smoke flavor and color both produced a >4.5-log reduction of L. monocytogenes on frankfurters when heated at 73.9°C for 1 min, with no recoverable Listeria detected for 10 weeks when stored at 6.1°C. When deli turkey breast chubs manufactured without lactate, diacetate, or nitrite were treated with a 1-s dip in combination with radiant-heat pasteurization (270°C), growth of L. monocytogenes was retarded but not prevented. However, in a similar study in which smoke extract treatment of deli turkey breast was combined with in-bag postpackage pasteurization (water submersion at 93.3°C), a 60-, 45-, or even 30-s heat treatment resulted in a 2- to 3-log reduction of L. monocytogenes, with no growth on the meat during 10 weeks of storage at 6.1°C. These findings indicate that reduced-acid low-phenolic antimicrobial liquid smoke derivatives combined with surface pasteurization are capable of reducing or preventing growth of L. monocytogenes to meet the criteria for the U.S. Department of Agriculture Food Safety and Inspection Service Alternative 1 process for ready-to-eat deli meat products manufactured without lactate or diacetate.

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Prevalence and Genetic Diversity of Listeria monocytogenes in Vacuum-Packaged Ready-to-Eat Meat Products at Retail Markets in Latvia

Journal of Food Protection ◽

10.4315/0362-028x-72.6.1283 ◽

2009 ◽

Vol 72 (6) ◽

pp. 1283-1287 ◽

Cited By ~ 12

Author(s):

AIVARS BĒRZIŅŠ ◽

MARGARITA TERENTJEVA ◽

HANNU KORKEALA

Keyword(s):

Listeria Monocytogenes ◽

Shelf Life ◽

Meat Products ◽

Processing Plant ◽

Meat Processing ◽

Pork Products ◽

Beef Products ◽

Processing Plants ◽

Serotype 1 ◽

Packaged Beef

Nine groups of different retail ready-to-eat vacuum-packaged meat products from 10 Baltic meat processing plants were analyzed for presence and numbers of Listeria monocytogenes at the end of shelf life. A total of 38 (18%) of 211 samples tested positive for L. monocytogenes serotype 1/2a (88%) or 1/2c (12%). The prevalence of L. monocytogenes in cold-smoked, sliced, vacuum-packaged beef and pork products (42%) was significantly higher than in cooked, sliced, vacuum-packaged meat products (0.8%) (P < 0.001). Enumeration of L. monocytogenes showed that 84% of the positive samples contained <100 CFU/g upon expiry of product shelf life. The numbers of L. monocytogenes exceeded 100 CFU/g only in cold-smoked, sliced, vacuum-packaged beef products. Identical pulsed-field gel electrophoresis types were recovered from different production lots of cold-smoked vacuum-packaged beef and pork products produced by the same meat processing plant, demonstrating L. monocytogenes contamination as a recurrent problem within one meat processing plant.

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Plant Extracts for the Control of Listeria monocytogenes in Meat Products

Applied Sciences ◽

10.3390/app112210820 ◽

2021 ◽

Vol 11 (22) ◽

pp. 10820

Author(s):

Simona de Niederhäusern ◽

Moreno Bondi ◽

Stefania Camellini ◽

Carla Sabia ◽

Patrizia Messi ◽

...

Keyword(s):

Listeria Monocytogenes ◽

Plant Extracts ◽

Meat Products ◽

Antagonistic Activity ◽

Viable Count ◽

Lag Phase ◽

Pathogen Elimination ◽

Initial Reduction ◽

Allium Cepa L ◽

Cooked Ham

The antimicrobial activity of garlic (Allium sativum L.) and onion (Allium cepa L.) plant active extracts was determined against Listeria monocytogenes in two meat products. Samples of sausages “cacciatore” and cooked ham in vacuum-packaged slices were artificially contaminated, and the presence of Listeria was evaluated during the sausages ripening and throughout the shelf-life of the cooked ham. The test carried out on sausages did not show differences among treated and untreated samples. The antagonistic activity of the plant extracts against the pathogen was probably hidden by the competition from the sausages microbial flora and the pH and the water activity (aw) decrease. On the other hand, the plant extracts determined an initial reduction of about 1.00 log cfu/g of the L. monocytogenes viable count in the cooked ham slices contaminated with 103 cfu/g, but the best result was obtained with the contamination of 102 cfu/g of L. monocytogenes. In addition to the pathogen’s initial decrease, we observed an extension of the lag phase and a reduction of the Listeria growth rate. Considering that the presence of L. monocytogenes during the slicing phase of the cooked ham does not exceed 10 cfu/g, the use of plant extracts can lead to complete pathogen elimination.

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