scholarly journals Unravelling the Molecular Mechanisms Underlying the Protective Effect of Lactate on the High-Pressure Resistance of Listeria monocytogenes

Biomolecules ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 677
Author(s):  
Cristina Serra-Castelló ◽  
Ilario Ferrocino ◽  
Anna Jofré ◽  
Luca Cocolin ◽  
Sara Bover-Cid ◽  
...  
Keyword(s):  
High Pressure ◽  
Protective Effect ◽  
Molecular Mechanisms ◽  
Rna Extraction ◽  
Meat Products ◽  
High Pressure Processing ◽  
Membrane Properties ◽  
Short Exposure ◽  
Cooked Ham ◽  
Pressure Resistance

Formulations with lactate as an antimicrobial and high-pressure processing (HPP) as a lethal treatment are combined strategies used to control L. monocytogenes in cooked meat products. Previous studies have shown that when HPP is applied in products with lactate, the inactivation of L. monocytogenes is lower than that without lactate. The purpose of the present work was to identify the molecular mechanisms underlying the piezo-protection effect of lactate. Two L. monocytogenes strains (CTC1034 and EGDe) were independently inoculated in a cooked ham model medium without and with 2.8% potassium lactate. Samples were pressurized at 400 MPa for 10 min at 10 °C. Samples were subjected to RNA extraction, and a shotgun transcriptome sequencing was performed. The short exposure of L. monocytogenes cells to lactate through its inoculation in a cooked ham model with lactate 1h before HPP promoted a shift in the pathogen’s central metabolism, favoring the metabolism of propanediol and ethanolamine together with the synthesis of the B12 cofactor. Moreover, the results suggest an activated methyl cycle that would promote modifications in membrane properties resulting in an enhanced resistance of the pathogen to HPP. This study provides insights on the mechanisms developed by L. monocytogenes in response to lactate and/or HPP and sheds light on the understanding of the piezo-protective effect of lactate.

scholarly journals Microbial Control by High Pressure Processing for Shelf-Life Extension of Packed Meat Products in the Cold Chain: Modeling and Case Studies

2021 ◽  
Vol 11 (3) ◽  
pp. 1317
Author(s):  
George Katsaros ◽  
Petros Taoukis
Keyword(s):  
Shelf Life ◽  
Positive Impact ◽  
Microbial Control ◽  
Meat Products ◽  
High Pressure Processing ◽  
Cold Chain ◽  
Life Extension ◽  
Short Exposure ◽  
Cooked Ham ◽  
Different Temperatures

Vacuum packed Bratwurst type cooked sausages and sliced or cubed meat products that have limited shelf-life of few days in chilled storage were HP processed (5 min, 600 MPa, 25 °C) and stored at different temperatures (0–15 °C). Color, texture, and microbiological and sensory evaluation were kinetically studied for control and HP treated samples. HP treatment did not alter the color and texture of the treated samples when compared to untreated ones. Lactic acid bacteria were found to be the main spoilage index. The rates of microbiological and organoleptic deterioration were estimated, and their temperature dependence was modeled by the Arrhenius equation. An increase of their shelf life of five to eight times was estimated, compared to untreated ones. A sensory survey on HP treated cooked ham showed that the consumers could not distinguish differences between control and processed samples immediately after processing. Obtained results were used along with appropriate tools relevant to cold chain management to demonstrate that HP treated products are less perishable compared to control ones, allowing for short exposure to temperature deviations during transportation and storage. This has a positive impact on the reduction of the frequency of spoiled products before consumption, acting as a useful tool for the meat product’s loss and waste reduction.

Effects of High Pressure Processing on the Quality of Vacuum Packed Fish Patties

2014 ◽  
Vol 644-650 ◽  
pp. 4671-4676
Author(s):  
Ying Chun Zhu ◽  
Li Zhen Ma ◽  
Yu Jing Tian ◽  
Hua Yang ◽  
Yao Hua Guo ◽  
...  
Keyword(s):  
High Pressure ◽  
Bacterial Growth ◽  
Reduction Potential ◽  
Meat Products ◽  
High Pressure Processing ◽  
Control Group ◽  
Oxidation Reduction ◽  
Preservation Method ◽  
Oxidation Reduction Potential

The objective of this study was to evaluate the use of high pressure processing (HPP) as a preservation method of meat products. Vacuum-packaged fish patties were subjected to HPP (300 MPa for 30 min 15°C or 500 Mpa for 10 min at 15°C). Untreated samples represented the control group. The three groups were stored at 4°C for 0–5 weeks. Color parameters, pH, thiobarbituric (TBARS), bacterial growth, and Oxidation-Reduction Potential (ORP) were determined. The results revealed that the 500-MPa treatment inhibited bacterial growth and extended the shelf-life of fish patties to four weeks with insignificant effects on the physicochemical attributes.

scholarly journals Population-Wide Survey of Salmonella enterica Response to High-Pressure Processing Reveals a Diversity of Responses and Tolerance Mechanisms

2017 ◽  
Vol 84 (2) ◽  
Author(s):  
Sandeep Tamber
Keyword(s):  
High Pressure ◽  
Foodborne Pathogens ◽  
Salmonella Enterica ◽  
High Pressure Processing ◽  
Food Preservation ◽  
Iodide Uptake ◽  
Membrane Fatty Acid Composition ◽  
Content Type ◽  
Pressure Resistance ◽  
Treatment Sensitivity

ABSTRACTHigh-pressure processing is a nonthermal method of food preservation that uses pressure to inactivate microorganisms. To ensure the effective validation of process parameters, it is important that the design of challenge protocols consider the potential for resistance in a particular species. Herein, the responses of 99 diverseSalmonella entericastrains to high pressure are reported. Members of this population belonged to 24 serovars and were isolated from various Canadian sources over a period of 26 years. When cells were exposed to 600 MPa for 3 min, the average reduction in cell numbers for this population was 5.6 log10CFU/ml, with a range of 0.9 log10CFU/ml to 6 log10CFU/ml. Eleven strains, from 5 serovars, with variable levels of pressure resistance were selected for further study. The membrane characteristics (propidium iodide uptake during and after pressure treatment, sensitivity to membrane-active agents, and membrane fatty acid composition) and responses to stressors (heat, nutrient deprivation, desiccation, and acid) for this panel suggested potential roles for the cell membrane and the RpoS regulon in mediating pressure resistance inS. enterica. The data indicate heterogeneous and multifactorial responses to high pressure that cannot be predicted for individualS. entericastrains.IMPORTANCEThe responses of foodborne pathogens to increasingly popular minimal food decontamination methods are not understood and therefore are difficult to predict. This report shows that the responses ofSalmonella entericastrains to high-pressure processing are diverse. The magnitude of inactivation does not depend on how closely related the strains are or where they were isolated. Moreover, strains that are resistant to high pressure do not behave similarly to other stresses, suggesting that more than one mechanism might be responsible for resistance to high pressure and the mechanisms used may vary from one strain to another.

The protective effect of food matrices on Listeria lytic bacteriophage P100 application towards high pressure processing

2018 ◽  
Vol 76 ◽  
pp. 416-425 ◽  
Author(s):  
Norton Komora ◽  
Carolina Bruschi ◽  
Vânia Ferreira ◽  
Cláudia Maciel ◽  
Teresa R.S. Brandão ◽  
...  
Keyword(s):  
High Pressure ◽  
Protective Effect ◽  
High Pressure Processing ◽  
Lytic Bacteriophage ◽  
Effect Of Food ◽  
Food Matrices

scholarly journals Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham

2019 ◽  
Vol 37 (No. 1) ◽  
pp. 57-61
Author(s):  
Markéta Adamcová ◽  
Vincent van Andel ◽  
Jan Strohalm ◽  
Milan Houška ◽  
Rudolf Ševčík
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Storage Period ◽  
High Pressure Processing ◽  
Processing Plant ◽  
Microbial Count ◽  
Natural Antimicrobials ◽  
Natural Sources ◽  
Cooked Ham ◽  
Potassium Lactate

The need to reduce the content of questionable health preservatives leads to the search for new methods to extend the shelf-life of meat products. The spectrum of possible approaches includes physical methods and the use of additives from natural sources. In this study, we examined the influence of the combination of high-pressure processing (HPP) and the addition of natural antimicrobials on the shelf-life of cooked ham. The samples of cooked ham were produced in a professional meat processing plant. One half of the samples were produced according to a traditional recipe, and the other was enriched with potassium lactate in the form of a commercial product PURASAL<sup>®</sup> Hirer P Plus. This product is produced via sugar fermentation and contains high levels of potassium lactate, a compound with high antimicrobial activity. Cooked hams were inoculated by bacteria Serratia liquefaction, vacuum packaged and treated by HPP. Packaged ham samples were stored at 3°C for 40 days and the total microbial count was examined during this storage period in defined intervals. The combination of HPP and potassium lactate from natural sources significantly reduced the total microbial counts in cooked hams and, thus, could be a suitable solution for the meat industry.

Inactivation of Yersinia pseudotuberculosis 197 and Francisella tularensis LVS in Beverages by High Pressure Processing

2009 ◽  
Vol 72 (1) ◽  
pp. 165-168 ◽  
Author(s):  
JOSEPH E. SCHLESSER ◽  
BRIAN PARISI
Keyword(s):  
High Pressure ◽  
Francisella Tularensis ◽  
Orange Juice ◽  
Yersinia Pseudotuberculosis ◽  
Hold Time ◽  
Skim Milk ◽  
High Pressure Processing ◽  
Pressure Treatment ◽  
Log Reduction ◽  
Pressure Resistance

In 2003, the U.S. Department of Health and Human Services announced a new research program to develop technologies and strategies to prevent and minimize potential food safety and security threats. The threat of terrorist attacks against the nation's food supplies has created the need to study microorganisms not typically associated with foodborne illness. High-pressure processing has been proposed as a treatment to reduce Yersinia pestis and Francisella tularensis LVS levels in beverages. The objectives of this work were to determine the pressure resistance of Y. pseudotuberculosis 197 (surrogate for Y. pestis) and F. tularensis LVS (vaccine strain). For each bacterium, samples of ultrahigh-temperature pasteurized skim milk and pasteurized reduced-acid orange juice (pH ca. 4.2) were inoculated at a minimum level of 5 log CFU/ml. Ten-milliliter samples of the inoculated product were vacuum sealed in polyester pouches and subjected to pressures of 300 and 500 MPa for holding times ranging from 30 s to 6 min. One set of trials was performed at an initial temperature of 10°C and another at 25°C. Processed samples were immediately plated and enumerated. A pressure treatment of 300 MPa at 25°C for less than 6 min was not sufficient to achieve a 5-log reduction of Y. pseudotuberculosis 197 or F. tularensis LVS in milk. However, a pressure treatment of 500 MPa was effective at hold times as low as 30 s. Overall, F. tularensis LVS demonstrated less pressure resistance than Y. pseudotuberculosis 197. Based on these findings, a high-pressure process designed to inactivate 5 log CFU of Y. pseudotuberculosis 197 per ml and F. tularensis LVS in orange juice or milk should be set at or above 500 MPa with a hold time of 2 min or greater.

High-pressure processing (HPP) of meat products: Impact on quality and applications

2020 ◽  
pp. 221-244
Author(s):  
Tomas Bolumar ◽  
Vibeke Orlien ◽  
Kathrine H. Bak ◽  
Kemal Aganovic ◽  
Anita Sikes ◽  
...  
Keyword(s):  
High Pressure ◽  
Meat Products ◽  
High Pressure Processing

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.

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