Effects of Microbial Inhibitors and Modified Atmosphere Packaging on Growth of Listeria monocytogenes and Salmonella enterica Typhimurium and on Quality Attributes of Injected Pork Chops and Sliced Cured Ham

2006 ◽  
Vol 69 (11) ◽  
pp. 2671-2680 ◽  
Author(s):  
ANDREW R. MICHAELSEN ◽  
JOSEPH G. SEBRANEK ◽  
JAMES S. DICKSON
Keyword(s):  
Listeria Monocytogenes ◽  
Salmonella Enterica ◽  
Modified Atmosphere Packaging ◽  
Inhibitory Effect ◽  
Modified Atmosphere ◽  
High Co2 ◽  
Pork Products ◽  
C Storage ◽  
Potassium Lactate ◽  
High Concentrations

This study was designed to determine the inhibitory effects of modified atmosphere packaging (MAP), both alone and in combination with potassium lactate and sodium diacetate (PLSD), on selected pathogens common to pork products. Effects of the treatments on product quality also were assessed. The hypothesis was that high-CO2 MAP would increase the effectiveness of PLSD for inhibition of pork pathogens. Fresh chops from untreated pork loins and loins that were injected with PLSD were inoculated with Salmonella enterica Typhimurium, and slices of untreated hams and hams that were injected with PLSD were inoculated with Listeria monocytogenes. The samples were subjected to vacuum packaging (VP) or MAP with high concentrations (99.5 to 100%) of CO2. Pathogens were enumerated periodically during storage at 4 and 10°C. Storage of pork chops at 4°C slowed the growth of Salmonella Typhimurium, and there was little difference in pathogen numbers between VP and MAP samples. L. monocytogenes growth on ham slices at 4°C was inhibited for up to 28 days by all of the treatments, but after 28 days, the VP-PLSD treatment had a greater inhibitory effect than did the other treatments. At 10°C, the PLSD and MAP treatments each effectively inhibited the growth of the pathogens on pork chops and ham slices when compared with controls (VP). However, the results obtained with MAP plus PLSD at 10°C were not different from those obtained with either MAP or PLSD alone. Therefore, the hypothesis was not supported; the high-CO2 atmosphere of the MAP did not increase the effectiveness of PLSD for inhibition of pathogens.

Control of Salmonella enterica Typhimurium in Chicken Breast Meat by Irradiation Combined with Modified Atmosphere Packaging

2011 ◽  
Vol 74 (11) ◽  
pp. 1833-1839 ◽  
Author(s):  
L. L. KUDRA ◽  
J. G. SEBRANEK ◽  
J. S. DICKSON ◽  
A. F. MENDONCA ◽  
Q. ZHANG ◽  
...  
Keyword(s):  
Salmonella Enterica ◽  
Effective Means ◽  
Modified Atmosphere Packaging ◽  
Chicken Breast ◽  
Modified Atmosphere ◽  
Refrigerated Storage ◽  
Breast Meat ◽  
High Co2 ◽  
Poultry Products ◽  
Chicken Breast Meat

Salmonella is one of the leading causes of human foodborne illnesses originating from meat and poultry products. Cross-contamination of Salmonella from raw to cooked products continues to be problematic in the food industry. Therefore, new intervention strategies are needed for meat and poultry products. Vacuum or modified atmosphere packaging (MAP) are common packaging techniques used to extend the shelf life of meat products. Irradiation has been well established as an antibacterial treatment to reduce pathogens on meat and poultry. Combining irradiation with high-CO2+CO MAP was investigated in this study for improving the control of Salmonella enterica Typhimurium on chicken breast meat. The radiation sensitivities (D10-values) of this pathogen in chicken breast meat were found to be similar in vacuum and in high-CO2+CO MAP (0.55 ± 0.03 kGy and 0.54 ±0.03 kGy, respectively). Irradiation at 1.5 kGy reduced the Salmonella population by an average of 3 log. Some Salmonella cells survived in both vacuum and high-CO2+CO MAP through 6 weeks of refrigerated storage following irradiation. This pathogen also grew in both vacuum and MAP when the product was held at 25°C. This study demonstrated that irradiation is an effective means of reducing Salmonella on meat or poultry, but packaging in either vacuum or MAP had little impact during subsequent refrigerated storage.

Comparison between the Resistance of Benzalkonium Chloride–Adapted and –Nonadapted Biofilms of Listeria monocytogenes to Modified Atmosphere Packaging and Nisin Once Transferred to Mussels

2011 ◽  
Vol 74 (7) ◽  
pp. 1112-1118 ◽  
Author(s):  
P. SAÁ IBUSQUIZA ◽  
J. J. R. HERRERA ◽  
M. L. CABO
Keyword(s):  
Listeria Monocytogenes ◽  
Benzalkonium Chloride ◽  
Modified Atmosphere Packaging ◽  
Inhibitory Effect ◽  
Cross Contamination ◽  
Positive Interaction ◽  
Modified Atmospheres ◽  
Processing Plants ◽  
High O2 ◽  
High Concentrations

Benzalkonium chloride–adapted and –nonadapted Listeria monocytogenes biofilm cells were transferred by contact to cooked or live mussels and packed in rich CO2 and O2, respectively. The viabilities of transferred cells during storage of these packed samples at 2.5°C were compared. In addition, in cooked mussels the combined effect of CO2 and nisin against the survival of L. monocytogenes was also studied by using a first-order factorial design. The results obtained demonstrated that biofilms formed by benzalkonium chloride–adapted L. monocytogenes cells could be more resistant to the application of modified atmospheres rich in CO2 and nisin once they have been transferred to cooked mussels by contact (simulating cross-contamination). This implies an increase in the risk associated with the presence of these cells in food processing plants. Significant empirical equations obtained after 7, 11, and 20 days showed an inhibitory effect of CO2 and nisin against L. monocytogenes. However, a significant positive interaction between both variables highlights an incompatibility between CO2 and nisin at high concentrations. Results also demonstrated that L. monocytogenes could persist after cross-contamination during the processing of live mussels, so L. monocytogenes is of concern as a contaminant in live mussels packaged in high-O2 atmospheres.

Growth of Listeria monocytogenes and Pseudomonas fragi on Cooked Pork in a Modified Atmosphere Packaging/Nisin Combination System

1994 ◽  
Vol 57 (6) ◽  
pp. 479-485 ◽  
Author(s):  
TONY J. FANG ◽  
LO-WEI LIN
Keyword(s):  
Listeria Monocytogenes ◽  
Modified Atmosphere Packaging ◽  
Inhibitory Effect ◽  
Modified Atmosphere ◽  
Safety Index ◽  
Pseudomonas Fragi ◽  
Relative Safety ◽  
Combination System ◽  
Carbon Dioxide Co2 ◽  
Air Control

The influence of carbon dioxide (CO2) atmospheres combined with various nisin concentrations on the growth of Listeria monocytogenes Scott A and Pseudomonas fragi CCRC 10939 on cooked tenderloin pork stored at 4 and 20°C was investigated. Atmospheres employed were 100 and 80% CO2; and an air control. Pork tenderloins were steamed, cooled, and coinoculated with L. monocytogenes and P. fragi. Headspace composition of sample bags determined throughout storage at 4°C indicated that greater growth occurred on air-stored tenderloins than on modified atmosphere-stored (MA-stored) samples. Colony counts of P. fragi were appreciably reduced by the MA storage; however, the same pattern was not found in L. monocytogenes. Although P. fragi on cooked tenderloin was unaffected by nisin, the growth of L. monocytogenes was prevented when samples were treated with 1 × 104 nisin IU/ml. In addition, the modified atmosphere packaging (MAP) (100% CO2, 80% CO2 + 20% air)/nisin (103, 104 IU/ml) combination system used in this study decreased growth of both organisms, and this inhibitory effect for MAP/nisin combination system was more pronounced at 4°C than at 20°C. The concept of a Safety Index, which compares numbers of spoilage and pathogenic organisms, was also used as a measure of the relative safety of this MAP/nisin combination system.

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.

scholarly journals Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging

2016 ◽  
Vol 5 (3) ◽  
Author(s):  
Carlo Pala ◽  
Christian Scarano ◽  
Massimiliano Venusti ◽  
Daniela Sardo ◽  
Daniele Casti ◽  
...  
Keyword(s):  
Shelf Life ◽  
Scientific Evidence ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Cheese Making ◽  
E Coli ◽  
Post Process ◽  
Life Evaluation ◽  
High Concentrations ◽  
Industrial Level

<em>Ricotta fresca</em> cheese is the product of Sardinian dairy industry most exposed to microbial post-process contamination. Due to its technological characteristics, intrinsic parameters, pH (6.10-6.80) and water activity (0.974-0.991), it represents an excellent substrate for the growth of spoilage and pathogenic microorganisms, which are usually resident in cheese-making plants environments. Generally, <em>ricotta fresca</em> has a shelf life of 5-7 days. For this reason, at industrial level, modified atmosphere packaging (MAP) is used to extend the durability of the product. However, few investigations have been conducted to validate the use of MAP in <em>ricotta fresca</em>. The aim of this work is to evaluate the shelf life of <em>ricotta fresca</em> under MAP. A total of 108 samples were collected from three Sardinian industrial cheese-making plants and analysed within 24 h after packaging and after 7, 14 and 21 days of refrigerated storage. Aerobic mesophilic bacteria, mesophilic and thermophilic cocci and lactobacilli, <em>Enterobacteriaceae</em> and <em>E. coli</em>, <em>L. monocytogenes</em>, <em>Pseudomonas</em> spp., <em>Bacillus cereus</em>, yeasts and moulds, and the chemicalphysical parameters and composition of the product were determined. At the end of the shelf life, <em>Pseudomonas</em> spp. and Enterobacteriaceae reached high concentrations, 5 to 7 and 3 to 6 log<sub>10</sub> colony forming unit g<sup>–1</sup>, respectively. The presence of environmental contaminants indicates that the use of MAP without the appropriate implementation of prerequisite programmes is not sufficient to extend the durability of <em>ricotta fresca</em>. Gas mixture and packaging material should be selected only on the basis of scientific evidence of their effectiveness.

Influence of argon modified atmosphere packaging on the growth potential of strains of Listeria monocytogenes and Escherichia coli

Food Control ◽  
2016 ◽  
Vol 59 ◽  
pp. 513-523 ◽  
Author(s):  
Victoria Heinrich ◽  
Marija Zunabovic ◽  
Lisa Nehm ◽  
Johannes Bergmair ◽  
Wolfgang Kneifel
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Modified Atmosphere Packaging ◽  
Growth Potential ◽  
Modified Atmosphere

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.

scholarly journals Growth Potential of Listeria monocytogenes on Refrigerated Spinach and Rocket Leaves in Modified Atmosphere Packaging

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1211
Author(s):  
Paul Culliney ◽  
Achim Schmalenberger
Keyword(s):  
Listeria Monocytogenes ◽  
Modified Atmosphere Packaging ◽  
Growth Curves ◽  
High Growth ◽  
Food Product ◽  
Growth Potential ◽  
Modified Atmosphere ◽  
Visual Appearance ◽  
Iceberg Lettuce ◽  
Duration Of Storage

Minimally processed ready-to-eat (RTE) vegetables are increasingly consumed for their health benefits. However, they also pose a risk of being ingested with food-borne pathogens. The present study investigated the ability of RTE spinach and rocket to support the growth of Listeria monocytogenes as previous studies provided contradicting evidence. Findings were compared to growth on iceberg lettuce that has repeatedly been shown to support growth. Products were inoculated with a three-strain mix of L. monocytogenes at 10 and 100 cfu g−1 and stored in modified atmosphere (4 kPa O2, 8 kPa CO2) at 8 °C over 7–9 days. Spinach demonstrated the highest growth potential rate of 2 to 3 log10 cfu g−1 over a 9-day period with only marginal deterioration in its visual appearance. Growth potential on rocket was around 2 log10 cfu g−1 over 9 days with considerable deterioration in visual appearance. Growth potential of iceberg lettuce was similar to that of rocket over a 7-day period. Growth curves fitted closely to a linear growth model, indicating none to limited restrictions of growth over the duration of storage. The high growth potentials of L. monocytogenes on spinach alongside the limited visual deterioration highlight the potential risks of consuming this raw RTE food product when contaminated.

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