Combined Effects of Packaging Atmosphere and Lactic Acid on Growth and Survival of Listeria monocytogenes in Crayfish Tail Meat at 4°C

1996 ◽  
Vol 59 (3) ◽  
pp. 253-256 ◽  
Author(s):  
PRASAD POTHURI ◽  
DOUGLAS L. MARSHALL ◽  
KENNETH W. McMILLIN
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Modified Atmosphere Packaging ◽  
Vacuum Packaging ◽  
Lag Phase ◽  
Modified Atmosphere ◽  
Combined Effects ◽  
Growth And Survival ◽  
Microbial Counts ◽  
Colony Forming Units

The effect of lactic acid on growth and survival of Listeria monocytogenes in crayfish tail meat stored under refrigeration and various gas environments was investigated. Frozen crayfish tail meat was thawed overnight, autoclaved, cooled, and inoculated with approximately 4 log colony-forming units (CFU) of a mixed-strain (Scott A and F5027) L. monocytogenes culture per gram of meat. Inoculated samples were blended with 0, 0.5, 1.0, 1.5, or 2.0% lactic acid and packaged under air, vacuum, or modified atmosphere (74.8% CO2, 10.4% O2, and 14.8% N2) and stored at 4°C for 20 days. Results demonstrated that modified atmosphere packaging inhibited the growth of L. monocytogenes more than air and vacuum packaging at 0 and 1% lactic acid. Microbial counts declined steadily in crayfish tail meat treated with 2% lactic acid, with no differences among the packaging atmospheres. The lag phase was extended by 8 days in samples treated with 1% lactic acid and modified atmosphere compared to that in air or vacuum packaging. Overall, the combination of lactic acid and modified atmosphere had the greatest potential to prevent growth of L. monocytogenes.

Combined Effects of Modified Atmosphere Packaging and Thymol for Prolonging the Shelf Life of Caprese Salad

2007 ◽  
Vol 70 (3) ◽  
pp. 722-728 ◽  
Author(s):  
ANTONIO BEVILACQUA ◽  
MARIA ROSARIA CORBO ◽  
MILENA SINIGAGLIA
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Lag Phase ◽  
Modified Atmosphere ◽  
Combined Effects ◽  
Mozzarella Cheese ◽  
Natural Microflora ◽  
Kinetics Of

The aim of this study was to investigate the influence of packaging atmosphere and a thymol dipping solution on the shelf life of caprese salad. Caprese salad was prepared with sliced tomatoes and mozzarella cheese. The samples were pretreated by dipping in a 400-ppm thymol solution and then packaged under air or under a modified atmosphere (65% N2, 30% CO2, and 5% O2). Changes in natural microflora of mozzarella and tomato, the O2 and CO2 in the head space, pH, and sensory characteristics were monitored during storage. The combination of the thymol dip and the modified atmosphere decreased the coliform populations in caprese salad from 5.65 to 4.23 log CFU·g−1 and extended the shelf life from 3.77 to 12 days. A decrease in the concentration of Pseudomonadaceae from 7.03 to 5.09 log CFU·g−1 was observed, and the lag phase was prolonged to approximately 3 days. The combination of the modified atmosphere and thymol did not affect the growth kinetics of lactic acid bacteria and enterococci, thus preserving the function of mozzarella cheese in the salad.

scholarly journals Behavior of Listeria monocytogenes and Other Microorganisms in Sliced Riojano Chorizo (Spanish Dry-Cured Sausage) during Storage under Modified Atmospheres

2021 ◽  
Vol 9 (7) ◽  
pp. 1384
Author(s):  
Elena Gonzalez-Fandos ◽  
Maria Vazquez de Vazquez de Castro ◽  
Alba Martinez-Laorden ◽  
Iratxe Perez-Arnedo
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Potential Risk ◽  
Meat Product ◽  
Meat Products ◽  
Modified Atmosphere ◽  
Microbial Counts ◽  
Modified Atmospheres ◽  
Contamination Levels

Sliced ready-to-eat meat products packaged under modified atmospheres are often marketed since they cover consumer demands. The slicing process could be a potential risk for consumers since contamination with Listeria monocytogenes could occur during this stage. The current study evaluated the behavior of L. monocytogenes and other microorganisms in commercial sliced Riojano chorizo. This meat product was sliced and inoculated with L. monocytogenes (3.5 log CFU/g) before packaging under different atmospheres (air, vacuum, 100% N2, 20% CO2/80% N2 and 40% CO2/60% N2) and stored at 4 °C for up to 60 days. Samples were taken on days 0, 7, 21, 28 and 60 of storage. L. monocytogenes, mesophiles, Enterobacteriaceae, lactic acid bacteria, Micrococcaceae, molds and yeast counts were evaluated. Additionally, water activity, humidity and pH were determined. L. monocytogenes counts decreased in inoculated sliced chorizo during storage. Packaging conditions and day of storage influenced microbial counts. After 60 days, a significant reduction (p ≤ 0.05) in the initial Listeria contamination levels (3.5. log CFU/g) between 1.1 and 1.46 logarithmic units was achieved in the sausages packaged in modified atmosphere. The highest reductions were observed in slices packaged in 40% CO2/60% N2 after 60 days of storage at 4 °C.

scholarly journals Growth Potential of Listeria monocytogenes in Chef-Crafted Ready-to-Eat Fresh Cheese-Filled Pasta Meal Stored in Modified Atmosphere Packaging

2019 ◽  
Vol 82 (9) ◽  
pp. 1546-1552
Author(s):  
MARCELLO TREVISANI ◽  
ALESSANDRA DE CESARE ◽  
SILVA VITALI ◽  
ROCCO MANCUSI ◽  
FEDERICA BOVO ◽  
...  
Keyword(s):  
Logistic Regression ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Growth Potential ◽  
Modified Atmosphere ◽  
Initial Growth ◽  
Maximum Cell Density ◽  
The Difference

ABSTRACT This study evaluated the growth of lactic acid bacteria (LAB) in a fresh, filled-pasta meal, stored in modified atmosphere packaging and the influence of lactic acid (LA) and pH on the growth of Listeria monocytogenes (Lm). Samples were taken from three lots manufactured by a local catering company and stored at both 6 and 14°C. LAB numbers, LA concentration, pH, and the presence of Lm were evaluated at 1, 4, 6, 8, 10, 12, and 14 days of shelf life and the undissociated LA concentration ([LA]) was calculated. The LAB maximum cell density was greater in the products stored at 14°C than those stored at 6°C (10.1 ± 1.1 versus 5.6 ± 1.5 log CFU/g) and [LA] at 14 days was 9 to 21 ppm at 6°C and 509 to 1,887 ppm at 14°C. Challenge tests were made to evaluate the interference of LAB and [LA] on Lm growth. Aliquots of the samples (25 g) were inoculated at 1 to 10 days of shelf life and incubated at 9°C for 7 days, and the difference between Lm numbers at the end and at the beginning of the test (δ) was calculated. Logistic regression was used to model the probability of growth of Lm as a function of LAB and [LA]. The products inoculated at 1 day of shelf life had δ values between 4.2 and 5.6 log CFU/g, but the growth potential was progressively reduced during the shelf life. Lm growth was never observed in the products stored at 14°C. In those stored at 6°C, it grew only in the samples with LAB <5.7 log CFU/g. LAB interaction might thus inhibit the growth of Lm in temperature-abused products and limit its growth in refrigerated products. Logistic regression estimated that the probability of Lm growth was <10% if LAB was >6.6 log CFU/g or log[LA] was >2.2 ppm. The growth or inactivation kinetic of Lm was investigated with a homogenate of three samples with LAB numbers close to the maximum population density. After an initial growth, a subsequent reduction in the number of Lm was observed. This means that the maximum numbers of Lm might not be detected at the end of the product shelf life.

Irradiation and Modified Atmosphere Packaging for the Control of Listeria monocytogenes on Turkey Meat†

1999 ◽  
Vol 62 (10) ◽  
pp. 1136-1142 ◽  
Author(s):  
DONALD W. THAYER ◽  
GLENN BOYD
Keyword(s):  
Carbon Dioxide ◽  
Listeria Monocytogenes ◽  
Gamma Radiation ◽  
Modified Atmosphere Packaging ◽  
Vacuum Packaging ◽  
Modified Atmosphere ◽  
Bacterial Survival ◽  
Response Surface Design ◽  
Surface Design ◽  
Turkey Meat

When radiation-sterilized ground turkey meat was inoculated with Listeria monocytogenes, packaged under mixtures of nitrogen and carbon dioxide, and irradiated with gamma-radiation doses of 0 to 3.0 kGy, there was a statistically significant (P < 0.05), but probably not a biologically significant, lower (0.39 log) predicted bacterial survival in the presence of 100% carbon dioxide than in the presence of 100% nitrogen. Possibly because all atmospheres contained oxygen and because a response surface design was used, gamma-radiation resistance was not significantly (P < 0.05) different in air than in modified atmosphere packaging (MAP) mixtures containing 5% O2 or containing 20, 40, 60, and 80% CO2 and balance N2. The antilisterial effects of MAP mixtures containing 17.2, 40.5, and 64% CO2 and balance N2 were compared to those associated with air and vacuum packaging on turkey inoculated with approximately 5 × 103 CFU/g. Samples were irradiated to doses of 0, 0.5, 1.0, 1.5, 2.0, and 2.5 kGy and were stored at 7°C for up to 28 days. Irradiation treatments were significantly more lethal in the presence of air packaging than in either vacuum packaging or MAP, and in those samples that received >1.0 kGy, there was a concentration-dependent CO2 inhibition of L. monocytogenes multiplication and/or recovery.

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.

Control of Listeria monocytogenes on Frankfurters and Cooked Pork Chops by Irradiation Combined with Modified Atmosphere Packaging

2012 ◽  
Vol 75 (6) ◽  
pp. 1063-1070 ◽  
Author(s):  
LI L. KUDRA ◽  
JOSEPH G. SEBRANEK ◽  
JAMES S. DICKSON ◽  
ELAINE M. LARSON ◽  
AUBREY F. MENDONCA ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Modified Atmosphere Packaging ◽  
Radiation Sensitivity ◽  
Vacuum Packaging ◽  
Modified Atmosphere ◽  
Refrigerated Storage ◽  
High Concentration ◽  
High Co2 ◽  
Packaging Effect

This study was conducted to investigate the efficacy of controlling Listeria monocytogenes on frankfurters and cooked pork chops with irradiation and modified atmosphere packaging (MAP) containing a high concentration of CO2. Frankfurters and cooked pork chops were inoculated with a five-strain cocktail of L. monocytogenes and packaged in vacuum or high-CO2 MAP. Irradiation was applied to each product at 0, 0.5, 1.0, or 1.5 kGy. No significant packaging effect was found for the radiation sensitivity of L. monocytogenes. Radiation D10-values for L. monocytogenes were 0.66 ± 0.03 and 0.70 ± 0.05 kGy on frankfurters and 0.60 ± 0.02 and 0.57 ± 0.02 kGy on cooked pork chops in vacuum and high-CO2 MAP, respectively. High-CO2 MAP was more effective than vacuum packaging for controlling the growth of survivors during refrigerated storage. These results indicate that irradiation and high-CO2 MAP can be used to improve control of L. monocytogenes in ready-to-eat meats.

EFFECT OF SODIUM LACTATE ON QUALITY OF LIGHTLY SALTED FISH IN OXYGEN FREE PACKAGING

2017 ◽  
pp. 128-137
Author(s):  
Elena Yuryevna Porotikova ◽  
Boris Lazarevich Nekhamkin ◽  
Mikhail Pavlovich Andreev
Keyword(s):  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Sodium Lactate ◽  
Vacuum Packaging ◽  
Storage Life ◽  
Clupea Harengus ◽  
Modified Atmosphere ◽  
Salted Fish ◽  
Baltic Herring ◽  
Organoleptic Characteristics

The present article investigates the effect of sodium lactate on microbiological, physico-chemical and sensory characteristics of lightly salted Pacific herring ( Clupea pallasii ) and Baltic herring ( Clupea harengus membras ) during refrigerated storage 5 ± 0.3°C. There have been analyzed different processing methods of lightly salted samples of Pacific and Baltic herring: control (without sodium lactate), and experiment (3% sodium lactate), both in vacuum packaging and modified atmosphere packaging (MAP - 40% CO2/60% N2). For vacuum and MAP there were used bags with low oxygen permeability (3 cm3/m2/day). It was found that 3% sodium lactate keeps firmness of the texture of salted fish muscle and reduces the release of water into the package during storage. Adding 3% sodium lactate reduces the value of the water activity in lightly salted Pacific and Baltic herring by 0.01-0,012 units. The lowest pH (0.02 units) was registered in samples without sodium lactate packed in MAP. Organoleptic signs of spoilage in fish without sodium lactate appeared much earlier, and using 3% sodium lactate both in vacuum and in MAP helped protect and improve organoleptic characteristics of the product during storage. Total biological semination of experimental samples packed in MAP kept at the very low level during the whole storage period, i.e. combined effect of using 3% sodium lactate and MAP inhibited microbial growth. This combination allows to reduce twice the rate of accumulation nitrogen in terminal amino-groups and to increase 1.5-2 times storage life of lightly salted Pacific and Baltic herring, compared to their storage life in vacuum packaging without sodium lactate. The results obtained allow us to recommend using sodium lactate in production of lightly salted fish in oxygen-free packaging, especially in modified atmosphere packaging (40% CO2/60% N2).

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