scholarly journals Quality and Safety of Fresh Chicken Fillets after High Pressure Processing: Survival of Indigenous Brochothrix thermosphacta and Inoculated Listeria monocytogenes

2019 ◽  
Vol 7 (11) ◽  
pp. 520
Author(s):  
Argyri ◽  
Papadopoulou ◽  
Sourri ◽  
Chorianopoulos ◽  
Tassou
Keyword(s):  
High Pressure ◽  
Listeria Monocytogenes ◽  
Shelf Life ◽  
Storage Temperature ◽  
High Pressure Processing ◽  
Quality And Safety ◽  
Initial Inoculum ◽  
Brochothrix Thermosphacta ◽  
Indigenous Microbiota ◽  
And Storage

The effect of high-pressure processing (HPP) on Listeria monocytogenes, the indigenous microbiota and the shelf-life of chicken fillets was evaluated. Chicken fillets were inoculated with different inocula (2, 4, and 6 log CFU/g) of a 4-strain cocktail of L. monocytogenes, vacuum-packed, processed or not with HPP (500 MPa/10 min) and stored at 4 °C and 12 °C. Total viable counts (TVC), L. monocytogenes, Pseudomonas spp., Brochothrix thermosphacta, lactic acid bacteria (LAB), Enterobacteriaceae and yeasts/molds were determined along with the pH and sensory analysis. Pulsed-field gel electrophoresis (PFGE) was used to monitor the succession of indigenous Brochothrix isolates and inoculated Listeria strains. The main spoilage microorganism of HPP-treated samples was B. thermosphacta detected after 3 days of storage. HPP decreased the inoculated Listeria population. For the low and medium inoculum case it was detected throughout the shelf-life at both temperatures in populations near to the detection limit or after enrichment. In the high inoculum case, the pathogen decreased ≥5-log cycles after HPP, while increased subsequently to 1.6 and 4.5 log CFU/g at 4 °C and 12 °C, respectively, by the end of the shelf-life. PFGE showed that Brochothrix isolates exhibited a significant diversity among control samples, whereas this was limited for the HPP-treated samples. The survival and distribution of different Listeria strains depended on the initial inoculum and storage temperature. In conclusion, HPP increased the shelf-life (for 5 and 4 days, at 4 °C and 12 °C, respectively) and enhanced the safety of chicken meat.

scholarly journals Effect of Potassium Lactate and a Potassium Lactate–Sodium Diacetate Blend on Listeria monocytogenes Growth in Modified Atmosphere Packaged Sliced Ham

2007 ◽  
Vol 70 (10) ◽  
pp. 2297-2305 ◽  
Author(s):  
L. A. MELLEFONT ◽  
T. ROSS
Keyword(s):  
Listeria Monocytogenes ◽  
Organic Acid ◽  
Shelf Life ◽  
Storage Temperature ◽  
Modified Atmosphere ◽  
Acid Salt ◽  
Potassium Lactate ◽  
Sodium Diacetate ◽  
Potential Inhibitors ◽  
And Storage

Two commercially available organic acid salts, potassium lactate (PURASAL HiPure P) and a potassium lactate–sodium diacetate blend (PURASAL Opti.Form PD 4), were assessed as potential inhibitors of Listeria monocytogenes growth in modified atmosphere packaged (MAP) sliced ham in challenge studies. The influence of the initial inoculation level of L. monocytogenes (101 or 103 CFU g−1) and storage temperature (4 or 8°C) was also examined. The addition of either organic acid salt to MAP sliced ham strongly inhibited the growth of L. monocytogenes during the normal shelf life of the product under ideal refrigeration conditions (4°C) and even under abusive temperature conditions (i.e., 8°C). During the challenge studies and in the absence of either organic acid salt, L. monocytogenes numbers increased by 1,000-fold after 20 days at 8°C and 10-fold after 42 days at 4°C. Both organic acid salt treatments were found to be listeriostatic rather than listericidal. The addition of either organic acid salt to the MAP ham also reduced the growth of indigenous microflora, i.e., aerobic microflora and lactic acid bacteria. The influence of these compounds on the risk of listeriosis in relation to product shelf life is discussed.

Inhibitory Activity of Colicin E1 against Listeria monocytogenes

2007 ◽  
Vol 70 (5) ◽  
pp. 1256-1262 ◽  
Author(s):  
BRENDA S. PATTON ◽  
JAMES S. DICKSON ◽  
STEVEN M. LONERGAN ◽  
SARA A. CUTLER ◽  
CHAD H. STAHL
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Inhibitory Activity ◽  
Storage Temperature ◽  
Strain Differences ◽  
Inoculum Concentration ◽  
Gram Negative ◽  
Initial Inoculum ◽  
Colicin E1 ◽  
And Storage

Colicins are gram-negative bacteriocins produced by and effective against Escherichia coli and related species. Colicin E1 (ColE1) is composed of three functional domains, which collectively have a pore-forming effect on targeted bacteria. ColE1 binding and translocation domains are highly specific in contrast to the pore-forming domain, implying that ColE1 could be broadly effective. In this study, the activity of ColE1 against Listeria monocytogenes was evaluated in broth and on surfaces of ready-to-eat products. Individual strains of L. monocytogenes were examined in broth containing ColE1 at 0, 0.1, 1, or 10 μg/ml. Although strain differences in sensitivity to ColE1 existed, growth was significantly reduced in all strains at doses as low as 0.1 μg/ml. Sterilized ham slices were submerged in a five-strain L. monocytogenes cocktail (either 7 or 4 log CFU/ml) and placed in vacuum packages containing 0, 1, 5, 10, 25, or 50 μg of ColE1. Ham slices were then stored at 4 or 10°C, and samples were removed and examined for L. monocytogenes after 1, 3, 7, and 14 days. Reduction of L. monocytogenes by ColE1 was dependent on initial inoculum concentration and storage temperature. For slices stored at 4°C, treatment with 25 μg reduced Listeria growth below detection limits for the slices inoculated with 4 log CFU/ml for the entire 14 days, whereas for the 7-log CFU/ml slices, growth was detected at 7 days postinoculation. For slices stored at 10°C, 10 μg/ml ColE1 significantly inhibited growth of L. monocytogenes for up to 3 days for both inoculation groups. These data indicate that ColE1 is highly effective against Listeria.

Safety-Based Shelf Life Model for Frankfurters Based on Time To Detect Listeria monocytogenes with Initial Inoculum below Detection Limit

2009 ◽  
Vol 72 (9) ◽  
pp. 1878-1884 ◽  
Author(s):  
AMIT PAL ◽  
THEODORE P. LABUZA ◽  
FRANCISCO DIEZ-GONZALEZ
Keyword(s):  
Listeria Monocytogenes ◽  
Shelf Life ◽  
Storage Temperature ◽  
Selective Medium ◽  
Inoculum Size ◽  
Quantitative Risk Assessment ◽  
Batch Size ◽  
Inoculum Level ◽  
Initial Inoculum ◽  
Life Model

The growth of Listeria monocytogenes inoculated on frankfurters at four inoculum levels (0.1, 0.04, 0.01, and 0.007 CFU/g) was examined at 4, 8, and 12°C until the time L. monocytogenes populations reached a detectable limit of at least 2 CFU/g. A scaled-down assumption was made to simulate a 25-g sample from a 100-lb batch size in a factory setting by using a 0.55-g sample from a 1,000-g batch size in a laboratory. Samples of 0.55 g were enriched in PDX-LIB selective medium, and presumptive results were confirmed on modified Oxford agar. Based on the time to detect (TTD) from each inoculum level and at each temperature, a shelf life model was constructed to predict the detection or risk levels reached by L. monocytogenes on frankfurters. The TTD increased with reductions in inoculum size and storage temperature. At 4°C the TTDs (±standard error) observed were 42.0 ± 1.0, 43.5 ± 0.5, 50.7 ± 1.5, and 55.0 ± 3.0 days when the inoculum sizes were 0.1, 0.04, 0.01, and 0.007 CFU/g, respectively. From the same corresponding inoculum sizes, the TTDs at 8°C were 4.5 ± 0.5, 6.5 ± 0.5, 7.0 ± 1.0, and 8.5 ± 0.5 days. Significant differences (P < 0.05) between TTDs were observed only when the inoculum sizes differed by at least 2 log. On a shelf life plot of ln(TTD) versus temperature, the Q10 (increase in TTD for a 10°C increase in temperature) values ranged from 24.5 to 44.7 and with no significant influence from the inoculum densities. When the observed TTDs were compared with the expected detection times based on the data obtained from a study with an inoculum size of 10 to 20 CFU/g, significant deviations were noted at lower inoculum levels. These results can be valuable in designing a safety-based shelf life model for frankfurters and in performing quantitative risk assessment of listeriosis at low and practical contamination levels.

scholarly journals High–Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2919
Author(s):  
Gabriela Lorena Salazar-Orbea ◽  
Rocío García-Villalba ◽  
Francisco A. Tomás-Barberán ◽  
Luis Manuel Sánchez-Siles
Keyword(s):  
High Pressure ◽  
Thermal Treatment ◽  
Shelf Life ◽  
Storage Conditions ◽  
High Pressure Processing ◽  
Negative Effects ◽  
Apple Products ◽  
Processed Products ◽  
The Stability ◽  
And Storage

Polyphenols are important bioactive compounds that are affected by processing. The consumer’s demand for minimally processed products contributes to the increase in non-thermal technologies such as high-pressure processing (HPP) in the food industry. This review is aimed at critically discussing the positive and negative effects of thermal treatment (TT) and HPP on the stability of different polyphenol families in agro-food products obtained from strawberry and apple, two of the most used fruits in food processing. Our findings show that the phenolic content was affected by processing, fruit type, polyphenol family, and storage conditions (time and temperature) of the final product. To increase shelf life, manufacturers aiming to preserve the natural content of polyphenols need to find the sweet spot between polyphenol stability and product shelf-life since the residual enzyme activity from HPP can affect polyphenols negatively.

scholarly journals Growth potential of Listeria monocytogenes in six different RTE fruit products: impact of food matrix, storage temperature and shelf life

2018 ◽  
Vol 7 (3) ◽  
Author(s):  
Matthias Ziegler ◽  
Simon Rüegg ◽  
Roger Stephan ◽  
Claudia Guldimann
Keyword(s):  
Listeria Monocytogenes ◽  
Shelf Life ◽  
Storage Temperature ◽  
Growth Potential ◽  
Food Matrix ◽  
Significant Growth ◽  
C Storage ◽  
Fresh Cut ◽  
And Storage ◽  
Storage Temperatures

We tested the growth potential of Listeria monocytogenes on six RTE fruit products at low (4°C at the factory followed by 8°C retail/home storage) and abusive (4°C followed by 12°C) storage temperatures. Sliced coconut and fresh cut cantaloupe, as well as a fruit mix containing diced pineapple, cantaloupe, apples and grapes supported the growth of L. monocytogenes with a growth potential d>0.5 log CFU/g over six days. Mangoes, a mix of diced kiwi, cantaloupe and pineapple as well as a mix of diced pineapple, mango, grapefruit, kiwi and pomegranate did not support a growth potential that exceeded 0.5 log CFU/g over six days. The growth potential of L. monocytogenes correlated significantly with the pH; no product with a pH below 4 showed a significant growth potential of L. monocytogenes. Time after inoculation was also a significant predictor of the growth potential, while the fruit type and storage temperature were not.

Effect of High Pressure Processing on the Shelf Life of Seasoned Squid

2011 ◽  
Vol 40 (8) ◽  
pp. 1136-1140 ◽  
Author(s):  
Jing-Yu Gou ◽  
Yun-Yun Zou ◽  
Geun-Pyo Choi ◽  
Young-Beom Park ◽  
Ju-Hee Ahn
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
High Pressure Processing
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