High-Pressure Processing of Gorgonzola Cheese: Influence on Listeria monocytogenes Inactivation and on Sensory Characteristics

2004 ◽  
Vol 67 (8) ◽  
pp. 1671-1675 ◽  
Author(s):  
D. CARMINATI ◽  
M. GATTI ◽  
B. BONVINI ◽  
E. NEVIANI ◽  
G. MUCCHETTI
Keyword(s):  
High Pressure ◽  
Listeria Monocytogenes ◽  
High Pressure Processing ◽  
Sensory Properties ◽  
Lower Pressure ◽  
Sensory Characteristics ◽  
Untreated Sample ◽  
Cheese Sample ◽  
Triangle Test

The presence of Listeria monocytogenes on the rind of Gorgonzola cheese is difficult to avoid. This contamination can easily occur as a consequence of handling during ripening. The aims of this study were to determine the efficiency of high-pressure processing (HPP) for inactivation of L. monocytogenes on cheese rind and to evaluate the influence of HPP treatments on sensory characteristics. Gorgonzola cheese rinds, after removal, were inoculated (about 7.0 log CFU/g) with L. monocytogenes strains previously isolated from other Gorgonzola cheeses. The inoculated cheese rinds were processed with an HPP apparatus under conditions of pressure and time ranging from 400 to 700 MPa for 1 to 15 min. Pressures higher than 600 MPa for 10 min or 700 MPa for 5 min reduced L. monocytogenes more than 99%. A reduction higher than 99.999% was achieved pressurizing cheese rinds at 700 MPa for 15 min. Lower pressure or time treatments were less effective and varied in effectiveness with the cheese sample. Changes in sensory properties possibly induced by the HPP were evaluated on four different Gorgonzola cheeses. A panel of 18 members judged the treated and untreated cheeses in a triangle test. Only one of the four pressurized cheeses was evaluated as different from the untreated sample. HPP was effective in the reduction of L. monocytogenes on Gorgonzola cheese rinds without significantly changing its sensory properties. High-pressure technology is a useful tool to improve the safety of this type of cheese.

Impact of high pressure processing on microbiological, nutritional and sensory properties of food: a review

2022 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Ajith Amsasekar ◽  
Rahul S. Mor ◽  
Anand Kishore ◽  
Anupama Singh ◽  
Saurabh Sid
Keyword(s):  
High Pressure ◽  
Food Quality ◽  
High Pressure Processing ◽  
Microbial Inactivation ◽  
Sensory Properties ◽  
Process Conditions ◽  
Processed Food ◽  
Content Type ◽  
Food Properties ◽  
The Impact

Purpose The increased demand for high-quality, nutritionally rich processed food has led to non-thermal food processing technologies like high pressure processing (HPP), a novel process for microbial inactivation with minimal loss of nutritional and sensory properties. The purpose of this paper is to highlight the impact of HPP on the microbiological, nutritional and sensory properties of food. Design/methodology/approach Recent research on the role of HPP in maintaining food quality and safety and the impact of process conditions with respect to various food properties have been explored in this paper. Also, the hurdle approach and the effectiveness of HPP on food quality have been documented. Findings HPP has been verified for industrial application, fulfilling the consumer demand for processed food with minimum nutrition loss at low temperatures. The positive impact of HPP with other treatments is known as the hurdle approach that enhances its impact against microorganism activity and minimizes the effects on nutrition and sensory attributes. Originality/value This paper highlights the impact of HPP on various food properties and a good alternative as non-thermal technology for maintaining shelf life, sensory properties and retention of nutrients.

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.

scholarly journals Synergism between high-pressure processing and active packaging against Listeria monocytogenes in ready-to-eat chicken breast

2015 ◽  
Vol 27 ◽  
pp. 41-47 ◽  
Author(s):  
Alexandros Ch. Stratakos ◽  
Gonzalo Delgado-Pando ◽  
Mark Linton ◽  
Margaret F. Patterson ◽  
Anastasios Koidis
Keyword(s):  
High Pressure ◽  
Listeria Monocytogenes ◽  
Active Packaging ◽  
High Pressure Processing ◽  
Chicken Breast

Effect of High-Pressure Treatment on the Survival of Listeria monocytogenes Scott A in Sliced Vacuum-Packaged Iberian and Serrano Cured Hams

2006 ◽  
Vol 69 (10) ◽  
pp. 2539-2543 ◽  
Author(s):  
PILAR MORALES ◽  
JAVIER CALZADA ◽  
MANUEL NUÑEZ
Keyword(s):  
High Pressure ◽  
Listeria Monocytogenes ◽  
Detrimental Effect ◽  
Vacuum Packaging ◽  
Sensory Characteristics ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Microbiological Safety ◽  
Holding Period ◽  
And Control

High-pressure treatment is useful for increasing the microbiological safety of ready-to-eat foods. With dry-cured hams, this treatment can be applied to the finished product after slicing and vacuum packaging. The effect of high-pressure treatment on the survival of inoculated Listeria monocytogenes Scott A and on the sensory characteristics of two Spanish dry-cured hams, Iberian and Serrano, was investigated. Ham slices were inoculated with L. monocytogenes at 6 × 106 CFU/g and held at 4°C for 20 h before high-pressure treatment. During this holding period, the population of the pathogen declined by 0.44 and 0.51 log CFU/g in Iberian and Serrano hams, respectively. Treatment at 450 MPa for 10 min at 12°C reduced L. monocytogenes populations by 1.50 and 1.16 log CFU/g in Iberian and Serrano hams, respectively. During the first week of storage at4or 8°C, L. monocytogenes populations declined by an average 0.89 log CFU/g in pressurized Iberian ham and 2.09 log CFU/g in pressurized Serrano ham. After 60 days at 4 or 8°C, the respective populations in pressurized and control hams were 3.24 and 4.70 log CFU/g for Iberian ham and 2.73 and 5.07 log CFU/g for Serrano ham. The color parameters L* and a* were not influenced by high-pressure treatment, and parameter b* was increased only in Iberian ham. Sensory characteristics of hams were not affected by high-pressure treatment. Treatment of Iberian and Serrano hams at 450 MPa for 10 min significantly reduced the population of L. monocytogenes Scott A without a detrimental effect on the sensory characteristics of the hams.

Inactivation of Shiga Toxin–Producing Escherichia coli and Listeria monocytogenes within Plant versus Beef Burgers in Response to High Pressure Processing

2020 ◽  
Vol 83 (5) ◽  
pp. 865-873
Author(s):  
ANNA C. S. PORTO-FETT ◽  
LAURA E. SHANE ◽  
BRADLEY A. SHOYER ◽  
MANUELA OSORIA ◽  
YANGJIN JUNG ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
High Pressure ◽  
Listeria Monocytogenes ◽  
Shiga Toxin ◽  
Ground Beef ◽  
High Pressure Processing ◽  
Empirical Observation ◽  
Beef Burger ◽  
Beef Burgers

ABSTRACT We evaluated high pressure processing to lower levels of Shiga toxin–producing Escherichia coli (STEC) and Listeria monocytogenes inoculated into samples of plant or beef burgers. Multistrain cocktails of STEC and L. monocytogenes were separately inoculated (∼7.0 log CFU/g) into plant burgers or ground beef. Refrigerated (i.e., 4°C) or frozen (i.e., −20°C) samples (25 g each) were subsequently exposed to 350 MPa for up to 9 or 18 min or 600 MPa for up to 4.5 or 12 min. When refrigerated plant or beef burger samples were treated at 350 MPa for up to 9 min, levels of STEC were reduced by ca. 0.7 to 1.3 log CFU/g. However, when refrigerated plant or beef burger samples were treated at 350 MPa for up to 9 min, levels of L. monocytogenes remained relatively unchanged (ca. ≤0.3-log CFU/g decrease) in plant burger samples but were reduced by ca. 0.3 to 2.0 log CFU/g in ground beef. When refrigerated plant or beef burger samples were treated at 600 MPa for up to 4.5 min, levels of STEC and L. monocytogenes were reduced by ca. 0.7 to 4.1 and ca. 0.3 to 5.6 log CFU/g, respectively. Similarly, when frozen plant and beef burger samples were treated at 350 MPa up to 18 min, reductions of ca. 1.7 to 3.6 and ca. 0.6 to 3.6 log CFU/g in STEC and L. monocytogenes numbers, respectively, were observed. Exposure of frozen plant or beef burger samples to 600 MPa for up to 12 min resulted in reductions of ca. 2.4 to 4.4 and ca. 1.8 to 3.4 log CFU/g in levels of STEC and L. monocytogenes, respectively. Via empirical observation, pressurization did not adversely affect the color of plant burger samples, whereas appreciable changes in color were observed in pressurized ground beef. These data confirm that time and pressure levels already validated for control of STEC and L. monocytogenes in ground beef will likely be equally effective toward these same pathogens in plant burgers without causing untoward effects on product color. HIGHLIGHTS

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