scholarly journals Plant Extracts for the Control of Listeria monocytogenes in Meat Products

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.

Effects of Lactic Acid on the Growth Characteristics of Listeria monocytogenes on Cooked Ham Surfaces†

2012 ◽  
Vol 75 (8) ◽  
pp. 1404-1410 ◽  
Author(s):  
CHENG-AN HWANG ◽  
LIHAN HUANG ◽  
SHIOWSHUH SHEEN ◽  
VIJAY JUNEJA
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Storage Temperature ◽  
Meat Products ◽  
Growth Characteristics ◽  
Lag Phase ◽  
Phase Duration ◽  
Cooked Ham ◽  
Root Model ◽  
Significant Extension

The surfaces of ready-to-eat meats are susceptible to postprocessing contamination by Listeria monocytogenes. This study examined and modeled the growth characteristics of L. monocytogenes on cooked ham treated with lactic acid solutions (LA). Cooked ham was inoculated with L. monocytogenes (ca. 103 CFU/g), immersed in 0, 0.5, 0.75, 1.0, 1.25, 1.5, and 2.0% LA for 30 min, vacuum packaged, and stored at 4, 8, 12, and 16°C. LA immersion resulted in <0.7 log CFU/g immediate reduction of L. monocytogenes on ham surfaces, indicating the immersion alone was not sufficient for reducing L. monocytogenes. During storage, no growth of L. monocytogenes occurred on ham treated with 1.5% LA at 4 and 8°C and with 2% LA at all storage temperatures. LA treatments extended the lag-phase duration (LPD) of L. monocytogenes and reduced the growth rate (GR) from 0.21 log CFU/day in untreated ham to 0.13 to 0.06 log CFU/day on ham treated with 0.5 to 1.25% LA at 4°C, whereas the GR was reduced from 0.57 log CFU/day to 0.40 to 0.12 log CFU/day at 8°C. A significant extension of the LPD and reduction of the GR of L. monocytogenes occurred on ham treated with >1.25% LA. The LPD and GR as a function of LA concentration and storage temperature can be satisfactorily described by a polynomial or expanded square-root model. Results from this study indicate that immersion treatments with >1.5% LA for 30 min may be used to control the growth of L. monocytogenes on cooked meat, and the models would be useful for selecting LA immersion treatments for meat products to achieve desired product safety.

Inhibition of Listeria monocytogenes in Cooked Ham through Active Packaging with Natural Antimicrobials and High-Pressure Processing

2007 ◽  
Vol 70 (11) ◽  
pp. 2498-2502 ◽  
Author(s):  
ANNA JOFRÉ ◽  
MARGARITA GARRIGA ◽  
TERESA AYMERICH
Keyword(s):  
High Pressure ◽  
Listeria Monocytogenes ◽  
Active Packaging ◽  
High Pressure Processing ◽  
The Other ◽  
Lag Phase ◽  
Natural Antimicrobials ◽  
Cooked Ham ◽  
Potassium Lactate

Enterocins A and B and sakacin K at 200 and 2,000 activity units (AU)/cm2, nisin at 200 AU/cm2, 1.8% potassium lactate, and a combination of 200 AU/cm2 of nisin and 1.8% lactate were incorporated into interleavers, and their effectiveness against Listeria monocytogenes spiked in sliced, cooked ham was evaluated. Antimicrobial-packaged cooked ham was then subjected to high-pressure processing (HPP) at 400 MPa. In nonpressurized samples, nisin plus lactate–containing interleavers were the most effective, inhibiting L. monocytogenes growth for 30 days at 6°C, with counts that were 1.9 log CFU/g lower than in the control after 3 months. In the other antimicrobial-containing interleavers, L. monocytogenes did not exhibit a lag phase and progressively grew to levels of about 8 log CFU/g. HPP of actively packaged ham slices reduced Listeria populations about 4 log CFU/g in all batches containing bacteriocins (i.e., nisin, sakacin, and enterocins). At the end of storage, L. monocytogenes levels in the bacteriocin-containing batches were the lowest, with counts below 1.51 log CFU/g. In contrast, HPP moderately reduced L. monocytogenes counts in the control and lactate batches, with populations gradually increasing to about 6.5 log CFU/g at the end of storage.

Competitive Inhibition of Listeria monocytogenes in Ready-to-Eat Meat Products by Lactic Acid Bacteria†

2002 ◽  
Vol 65 (2) ◽  
pp. 316-325 ◽  
Author(s):  
A. AMÉZQUITA ◽  
M. M. BRASHEARS
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Competitive Inhibition ◽  
Meat Products ◽  
16S Rdna Sequence Analysis ◽  
Bacteriocin Producer ◽  
Cooked Ham ◽  
Significant Difference

Forty-nine strains of lactic acid bacteria (LAB), isolated from commercially available ready-to-eat (RTE) meat products, were screened for their ability to inhibit the growth of Listeria monocytogenes at refrigeration (5°C) temperatures on agar spot tests. The three most inhibitory strains were identified as Pediococcus acidilactici, Lactobacillus casei, and Lactobacillus paracasei by 16S rDNA sequence analysis. Their antilisterial activity was quantified in associative cultures in deMan Rogosa Sharpe (MRS) broth at 5°C for 28 days, resulting in a pathogen reduction of 3.5 log10 cycles compared to its initial level. A combined culture of these strains was added to frankfurters and cooked ham coinoculated with L. monocytogenes, vacuum packaged, and stored at 5°C for 28 days. Bacteriostatic activity was observed in cooked ham, whereas bactericidal activity was observed in frankfurters. Numbers of L. monocytogenes were 4.2 to 4.7 log10 and 2.6 log10 cycles lower than controls in frankfurters and cooked ham, respectively, after the 28-day refrigerated storage. In all cases, numbers of LAB increased by only 1 log10 cycle. The strain identified as P. acidilactici was possibly a bacteriocin producer, whereas the antilisterial activity of the other two strains was due to the production of organic acids. There was no significant difference (P > 0.05) in the antilisterial activity detected in frankfurters whether the LAB strains were used individually or as combined cultures. Further studies over a 56-day period indicated no impact on the quality of the product. This method represents a potential antilisterial intervention in RTE meats, because it inhibited the growth of the pathogen at refrigeration temperatures without causing sensory changes.

scholarly journals 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

2019 ◽  
Vol 70 (2) ◽  
pp. 1495
Author(s):  
D. ANTONIADOU ◽  
A. GOVARIS ◽  
I. AMBROSIADIS ◽  
D. SERGELIDIS
Keyword(s):  
Listeria Monocytogenes ◽  
Shelf Life ◽  
Meat Products ◽  
Inhibitory Effect ◽  
Viable Count ◽  
Sensory Characteristics ◽  
Microbiological Analysis ◽  
Chitosan Coating ◽  
Chitosan Membranes ◽  
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.

Prevalence of Listeria monocytogenes and Salmonella in Ready-to-Eat Food in Catalonia, Spain

2008 ◽  
Vol 71 (4) ◽  
pp. 855-859 ◽  
Author(s):  
L. CABEDO ◽  
L. PICART i BARROT ◽  
A. TEIXIDÓ i CANELLES
Keyword(s):  
Listeria Monocytogenes ◽  
Food Industry ◽  
Pathogenic Bacteria ◽  
Meat Product ◽  
Meat Products ◽  
Smoked Salmon ◽  
Cooked Ham ◽  
Fish Product ◽  
Luncheon Meat ◽  
Meat Samples

Listeria monocytogenes and Salmonella are pathogenic bacteria that can contaminate food products during or after processing. Ready-to-eat (RTE) food does not undergo any treatment to ensure its safety before consumption, and therefore risk of foodborne disease must be considered if these pathogens are present in the food. To evaluate the prevalence of these pathogens in RTE food, 140 RTE fish product samples, 501 RTE meat product samples, 462 RTE dairy samples, and 123 RTE dishes and desserts, providing a total of 1,226 samples, were collected from retail stores and food industry and analyzed for the presence of L. monocytogenes. A total of 1,379 samples consisting of 187 RTE fish products and 569 RTE meat products, 484 RTE dairy products, and 139 RTE dishes and desserts were collected and analyzed for the presence of Salmonella. L. monocytogenes was isolated from 20% of frozen Atlantic bonito small pies, 7.9% of smoked salmon samples, 11.1% of the pork luncheon meat samples, 6.2% of frozen chicken croquettes, 16.9% of cured dried sausage samples, 12.5% of cooked ham samples, and 20% of cooked turkey breast samples. L. monocytogenes was also found to be present in 1.3% of fresh salty cheese samples and 15.1% of frozen cannelloni samples. Salmonella was isolated from 1.2% of smoked salmon samples, 1.5% of frozen chicken croquettes, 2% of cooked ham samples, and 11.1% of cured dried sausage samples. Overall, occurrence of these pathogens in RTE foods was similar to that previously reported in the literature.

Effect of Acidified Sorbate Solutions on the Lag-Phase Durations and Growth Rates of Listeria monocytogenes on Meat Surfaces†

2015 ◽  
Vol 78 (6) ◽  
pp. 1154-1160 ◽  
Author(s):  
CHENG-AN HWANG ◽  
LIHAN HUANG ◽  
VIJAY JUNEJA
Keyword(s):  
Listeria Monocytogenes ◽  
Growth Rates ◽  
Lag Phase ◽  
Factors Affecting ◽  
Response Surface Models ◽  
Cooked Ham ◽  
Surface Models ◽  
Ph Level ◽  
Significant Factors ◽  
Sorbate Concentration

The surfaces of ready-to-eat meats are susceptible to postprocessing contamination by Listeria monocytogenes. This study quantified the lag-phase durations (LPD) and growth rates (GR) of L. monocytogenes on the surfaces of cooked ham as affected by sorbate solutions of different concentrations and pH levels. Slices of cooked ham inoculated with a four-strain mixture of L. monocytogenes (ca. 103 CFU/g) were surface treated with sorbate solutions of 0 to 4% (wt/vol) at pH 4.0 to 6.5, vacuum packaged, and stored at 4 to 12°C for up to 45 days. The LPD and GR of L. monocytogenes were used to develop response surface models. The models estimated that the LPD of L. monocytogenes in samples treated with solutions of pH 4.0 to 5.5 (no sorbate) were 0 to 11 days and the GR were 0.25 to 0.36 log CFU/day, respectively, at 4°C. With the treatments of 2 and 4% (wt/vol) sorbate solutions, the LPD were estimated to be extended to 2 to 26 days and 34 to >45 days, and the GR were reduced to 0.15 to 0.30 and 0 to 0.19 log CFU/day, respectively. At 4°C, increasing sorbate concentrations by 1% (wt/vol) to 2, 3, and 4% (wt/vol) at pH 5.5 to 4.0 led to an extension of LPD by 2 to 11, 10 to 19, and 18 to 27 days, whereas the GR were reduced by 0.037 to 0.055, 0.048 to 0.066, and 0.060 to 0.078 log CFU/day, respectively. Sorbate also extended the LPD and reduced the GR of L. monocytogenes at 8 and 12°C. Results indicated that sorbate concentration and pH level were significant factors affecting the LPD and GR of L. monocytogenes and that the combination of sorbate and low pH has potential for use as a surface treatment to control L. monocytogenes on meat surfaces.

Influence of Different Histories of the Inoculum on Lag Phase and Growth of Listeria monocytogenes in Meat Models

2006 ◽  
Vol 69 (3) ◽  
pp. 532-541 ◽  
Author(s):  
TOMAS JACOBSEN ◽  
ANETTE GRANLY KOCH
Keyword(s):  
Growth Rate ◽  
Listeria Monocytogenes ◽  
Salt Concentration ◽  
Biofilm Formation ◽  
Meat Products ◽  
Lag Phase ◽  
Modified Atmosphere ◽  
Phase Duration ◽  
History Of ◽  
Series Of Experiments

The aim of this study was to determine the effect of history of inoculum and preservatives on the lag phase and growth rate of Listeria monocytogenes strains in meat products packaged under modified atmosphere conditions. Inocula with different histories were added to meat models, and growth rate and lag phase of two strains of L. monocytogenes were measured at 5 and 10°C. The meat model stored at 10°C contained sodium lactate, but the model stored at 5°C did not. The five different histories of the inocula included cold propagation, biofilm formation, and starvation. The lag phase ranged from 1 to 10 days and was affected by the history of the inoculum, whereas the growth rate was constant except for one combination of history of inoculum and strain, where growth did not start during the incubation period. In a second series of experiments, the growth rate and lag phase of the two Listeria strains and the effects of two different histories of inoculum were tested in meat models with pH 5.7 or 6.5 and increasing amounts of NaCl. The growth rate depended on salt concentration, bacterial strain, and pH, whereas lag phase duration depended on history of inoculum, salt concentration, and pH. The lag phase duration was highly dependent on the history of the inoculum, and higher amounts of preservative (NaCl) made these effects even more noticeable. The results of this study underline the importance of the effects of the history of the inoculum on lag phase duration and could be used to predict lag phase in industrial meat products.

Control of Listeria monocytogenes on Frankfurters by Dipping in Hops Beta Acids Solutions

2009 ◽  
Vol 72 (4) ◽  
pp. 702-706 ◽  
Author(s):  
CANGLIANG SHEN ◽  
IFIGENIA GEORNARAS ◽  
PATRICIA A. KENDALL ◽  
JOHN N. SOFOS
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Lag Phase ◽  
Distilled Water ◽  
Department Of Agriculture ◽  
Phase Duration ◽  
Beer Brewing ◽  
Three Samples ◽  
Sensory Qualities ◽  
Inspection Service

Hops beta acids (HBA) are parts of hops flowers used in beer brewing and have shown antilisterial activity in bacteriological broth. The U.S. Department of Agriculture, Food Safety and Inspection Service has approved HBA for use to control Listeria monocytogenes on ready-to-eat meat products. This study evaluated the effects of HBA as dipping solutions to control L. monocytogenes during storage of frankfurters. Frankfurters (two replicates and three samples each) were inoculated (1.9 ± 0.1 log CFU/cm2) with L. monocytogenes (10-strain mixture), dipped (2 min, 25 ± 2°C) in HBA solutions (0.03, 0.06, and 0.10%) or distilled water, and then vacuum packaged and stored at 4 or 10°C for up to 90 and 48 days, respectively. Samples were periodically analyzed for microbial survival and growth on tryptic soy agar plus 0.6% yeast extract and PALCAM agar. Dipping in HBA solutions caused immediate L. monocytogenes reductions (P < 0.05) of 1.3 to 1.6 log CFU/cm2, whereas distilled water reduced counts by 1.0 log CFU/cm2. Pathogen growth was completely suppressed (P < 0.05) for 30 to 50 (4°C) or 20 to 28 (10°C) days on frankfurters dipped in HBA solutions, with antilisterial effects increasing with higher concentrations (0.03 to 0.10%). Fitting the data with the Baranyi model confirmed that the lag-phase duration of the pathogen was extended, and the growth rate was decreased on samples dipped in HBA solutions. Therefore, HBA may be considered for use to improve the microbial safety of ready-to-eat meat products, provided that future studies show no adverse effects on sensory qualities and that their use is economically feasible.

Prevalence and Concentration of Listeria monocytogenes in Sliced Ready-to-Eat Meat Products in the Hellenic Retail Market

2006 ◽  
Vol 69 (4) ◽  
pp. 938-942 ◽  
Author(s):  
APOSTOLOS S. ANGELIDIS ◽  
KONSTANTINOS KOUTSOUMANIS
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Considerable Proportion ◽  
Retail Market ◽  
Listeria Species ◽  
Cooked Ham ◽  
Positive Results

The aim of this work was to estimate the prevalence and concentration of Listeria monocytogenes in packaged precut (slices or cubes) ready-to-eat (RTE) meat products available in the Hellenic retail market. Samples of these RTE meat products (n = 209) were taken from local supermarkets during a 3-month period and analyzed for the presence of L. monocytogenes with an automated enzymatic qualitative immunoassay followed by biochemical confirmation of positive results. The concentration of the pathogen in the positive samples was also determined. Seventeen samples (8.1%) were positive for L. monocytogenes. Eight (47.1%) of these 17 samples were from the same manufacturer; 36.4% of the products tested from this manufacturer were positive for L. monocytogenes. When bacon samples were not considered, the estimated prevalence of L. monocytogenes in sliced RTE meat products was much lower (3.1%). The L. monocytogenes populations in all positive samples were low, ≤10 CFU/g. In 64.7% of the L. monocytogenes–positive samples, other Listeria species, including L. innocua and L. welshimeri, were also present at <10 to 690 CFU/g. These results indicate that L. monocytogenes is present in low numbers but is in a considerable proportion of the packaged precut RTE meat products that are sold in the Hellenic retail market. Cooked ham and bacon cut in cubes were the sample types most often contaminated with L. monocytogenes. The higher level of handling (e.g., cutting) associated with these products may further increase the risk of contamination with L. monocytogenes.

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.

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