scholarly journals Effect of production process and high-pressure processing on viability of Listeria innocua in traditional Italian dry-cured coppa

2020 ◽  
Vol 9 (2) ◽  
Author(s):  
Roberta Taddei ◽  
Federica Giacometti ◽  
Lia Bardasi ◽  
Paolo Bonilauri ◽  
Mattia Ramini ◽  
...  
Keyword(s):  
High Pressure ◽  
Production Process ◽  
Northern Italy ◽  
Treatment Temperature ◽  
High Pressure Processing ◽  
Listeria Innocua ◽  
Manufacturing Processes ◽  
Raw Meat ◽  
Cured Meat ◽  
The U.S

In this study the effect of the application of High Pressure Treatment (HPP) combined with four different manufacturing processes on the inactivation of Listeria innocua, used as a surrogate for L. monocytogenes, in artificially contaminated coppa samples was evaluated in order to verify the most suitable strategy to meet the Listeria inactivation requirements needed for the exportation of dry-cured meat in the U.S. Fresh anatomical cuts intended for coppa production were supplied by four different delicatessen factories located in Northern Italy. Raw meat underwent experimental contamination with Listeria innocua using a mixture of 5 strains. Surface contamination of the fresh anatomical cuts was carried out by immersion into inoculum containing Listeria spp. The conditions of the HPP treatment were: pressure 593 MPa, time 290 seconds, water treatment temperature 14°C. Listeria innocua was enumerated on surface and deep samples post contamination, resting, ripening and HPP treatment. The results of this study show how the reduction of the microbial load on coppa during the production process did not vary among three companies (P>0.05) ranging from 3.73 to 4.30 log CFU/g, while it was significantly different (P<0.01) for the fourth company (0.92 log CFU/g). HPP treatment resulted in a significant (P<0.01) deep decrease of L.innocua count with values ranging between 1.63-3.54 log CFU/g with no significant differences between companies. Regarding superficial contamination, HPP treatment resulted significant (P<0.01) only in Coppa produced by two companies. The results highlight that there were processes less effective to inhibit the pathogen; in particular for company D an increase of L. innocua count was shown during processing and HPP alone cannot be able to in reaching the Listeria inactivation requirements needed for exportation of dry-cured meat in the U.S. According to the data reported in this paper, HPP treatment increases the ability of the manufacturing process of coppa in reducing Listeria count with the objective of a lethality treatment

scholarly journals Reduction of Salmonella spp. populations in Italian salami during production process and high pressure processing treatment: Validation of processes to export to the U.S.

Meat Science ◽  
2019 ◽  
Vol 157 ◽  
pp. 107869 ◽  
Author(s):  
Paolo Bonilauri ◽  
Maria Silvia Grisenti ◽  
Paolo Daminelli ◽  
Giuseppe Merialdi ◽  
Mattia Ramini ◽  
...  
Keyword(s):  
High Pressure ◽  
Production Process ◽  
High Pressure Processing ◽  
Salmonella Spp ◽  
Processing Treatment ◽  
The U.S

scholarly journals Effect of production process and high-pressure processing on viability of Salmonella spp. in traditional Italian dry-cured coppa

2020 ◽  
Vol 9 (2) ◽  
Author(s):  
Roberta Taddei ◽  
Federica Giacometti ◽  
Lia Bardasi ◽  
Paolo Bonilauri ◽  
Mattia Ramini ◽  
...  
Keyword(s):  
Production Process ◽  
Manufacturing Process ◽  
Treatment Temperature ◽  
High Pressure Processing ◽  
Combined Processes ◽  
Combined Approach ◽  
Salmonella Spp ◽  
Raw Meat ◽  
Log Reduction ◽  
Additional Reduction

The aim of the study was to investigate the combined effect of the manufacturing process followed by HPP treatment on the inactivation of Salmonella spp. in artificially contaminated coppa samples, in order to verify the ability of the combined processes to achieve the objective of a 5-log reduction of Salmonella spp. needed for exportation to the U.S. Fresh anatomical cuts intended for coppa production were supplied by four different delicatessen factories located in Northern Italy. Raw meat underwent experimental contamination with Salmonella spp. using a mixture of 3 strains. Surface contamination of the fresh anatomical cuts was carried out by immersion into inoculum containing Salmonella spp. The conditions of the HPP treatment were: pressure 593 MPa, time 290 seconds, water treatment temperature 14°C. Surface and deep samples were performed post contamination (T0), end of the cold phase (T1), end of process (Tend), and after HPP treatment (postHPP) and Salmonella spp. Enumerated. The results of this study show a significant reduction of Salmonella spp. all through the production process (P<0.01) for all companies, followed by an additional reduction of bacterial counts due to HPP treatment (P<0.01), both in superficial and deep contaminations (P<0.01). The superficial overall reduction resulted of 1.58 to 5.04 log CFU/g during the production process. HPP treatment resulted in a significant (P<0.01) superficial and deep decrease in Salmonella spp. enumeration varying from 0.61 to 4.01 log and from 1.49 to 4.13 log. According to the data presented in this study, only the combined approach of coppa manufacturing process followed by HPP treatment always led to a 5-log reduction of Salmonella spp. required by USDA/FSIS guidelines.

Modeling the behavior of Listeria innocua in Italian salami during the production and high-pressure validation of processes for exportation to the U.S.

Meat Science ◽  
2021 ◽  
Vol 172 ◽  
pp. 108315
Author(s):  
Paolo Bonilauri ◽  
Giuseppe Merialdi ◽  
Mattia Ramini ◽  
Lia Bardasi ◽  
Roberta Taddei ◽  
...  
Keyword(s):  
High Pressure ◽  
Listeria Innocua ◽  
The U.S

scholarly journals High-pressure processing inactivates Listeria innocua yet compromises Queso Fresco crumbling properties

2012 ◽  
Vol 95 (9) ◽  
pp. 4851-4862 ◽  
Author(s):  
J. Hnosko ◽  
M.F. San-Martin Gonzalez ◽  
S. Clark
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Listeria Innocua

Influence of High-Pressure Processing at Low Temperature and Nisin on Listeria innocua Survival and Sensory Preference of Dry-Cured Cold-Smoked Salmon

2017 ◽  
Vol 82 (12) ◽  
pp. 2977-2986 ◽  
Author(s):  
Noelle K. Lebow ◽  
Lisa D. DesRocher ◽  
Frank L. Younce ◽  
Mei-Jun Zhu ◽  
Carolyn F. Ross ◽  
...  
Keyword(s):  
High Pressure ◽  
Low Temperature ◽  
High Pressure Processing ◽  
Listeria Innocua ◽  
Smoked Salmon ◽  
Sensory Preference

Effects of High Pressure Processing and Hot Water Pasteurization of Cooked Sausages on Inactivation of Inoculated Listeria monocytogenes, Natural Populations of Lactic Acid Bacteria, Pseudomonas spp., and Coliforms and Their Recovery during Storage at 4 and 10°C

2018 ◽  
Vol 81 (8) ◽  
pp. 1245-1251 ◽  
Author(s):  
S. BALAMURUGAN ◽  
PAWINEE INMANEE ◽  
JAMES DE SOUZA ◽  
PHILIP STRANGE ◽  
TANTAWAN PIRAK ◽  
...  
Keyword(s):  
High Pressure ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Detection Limit ◽  
Lactic Acid Bacteria ◽  
Natural Populations ◽  
High Pressure Processing ◽  
Hot Water ◽  
Raw Meat ◽  
Pseudomonas Spp

ABSTRACTThe study investigated the effects of high pressure processing (HPP; 600 MPa for 3 min) and hot water (HW; 75°C for 15 min) pasteurization on the inactivation of inoculated Listeria monocytogenes, natural populations of lactic acid bacteria, Pseudomonas spp., and coliforms in vacuum-packaged cooked sausages and their recovery during storage at 4 and 10°C for 35 days. Cooking sausages to an internal temperature of 72°C resulted in a &gt;6-log reduction in numbers of inoculated L. monocytogenes. Storage at 4°C resulted in no significant difference (P &gt; 0.05) in L. monocytogenes numbers in sausages pasteurized by either HPP or HW compared with unpasteurized control. However, at 10°C, L. monocytogenes numbers in unpasteurized control sausages increased to about 7 log CFU/g by day 35, whereas in HPP-pasteurized sausages, numbers remained below the detection limit for up to 21 days and then increased to 4.5 log CFU/g by day 35. HW pasteurization resulted in inhibition of L monocytogenes to below the detection limit throughout the 35-day storage at 10°C. Natural lactic acid bacteria populations were significantly reduced by HPP and HW pasteurization and continued to be significantly lower at the end of the 35-day storage. Unlike most studies that focus on HPP or HW treatment of postcooking surface contamination of meat with Listeria, this study examined the combined effect of cooking, HPP, and HW on raw meat with a high contamination level. This scenario is important in countries where raw meat supply and in-store refrigeration are a challenge. The results suggest that HPP and HW pasteurization could be used to successfully enhance the safety and shelf life of cooked sausages and that HW pasteurization (75°C) was more effective than HPP (600 MPa) to control L. monocytogenes.

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