Combined Effect of Natural Essential Oils, Modified Atmosphere Packaging, and Gamma Radiation on the Microbial Growth on Ground Beef

2008 ◽  
Vol 71 (6) ◽  
pp. 1237-1243 ◽  
Author(s):  
M. TURGIS ◽  
J. HAN ◽  
J. BORSA ◽  
M. LACROIX
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Essential Oils ◽  
Shelf Life ◽  
Pathogenic Bacteria ◽  
Combined Treatment ◽  
Modified Atmosphere Packaging ◽  
Ground Beef ◽  
Aerobic Bacteria ◽  
Modified Atmosphere

Selected Chinese cinnamon, Spanish oregano, and mustard essential oils (EOs) were used in combination with irradiation to evaluate their ability to eliminate pathogenic bacteria and extend the shelf life of medium-fat-content ground beef (23% fat). Shelf life was defined as the time when the total bacterial count reached 107 CFU/g. The shelf life of ground beef was determined for 28 days at 4°C after treatment with EOs. The concentrations of EOs were predetermined such that sensory properties of cooked meat were maintained: 0.025% Spanish oregano, 0.025% Chinese cinnamon, and 0.075% mustard. Ground beef samples containing EOs were then packaged under air or a modified atmosphere and irradiated at 1.5 kGy. Ground beef samples (10 g) were taken during the storage period for enumeration of total mesophilic aerobic bacteria, Escherichia coli, Salmonella, total coliforms, lactic acid bacteria, and Pseudomonas. Mustard EO was the most efficient for reducing the total mesophilic aerobic bacteria and eliminating pathogenic bacteria. Irradiation alone completely inhibited the growth of total mesophilic aerobic and pathogenic bacteria. The combination of irradiation and EOs was better for reducing lactic acid bacteria (mustard and cinnamon EOs) and Pseudomonas (oregano and mustard EOs). The best combined treatment for extending the shelf life of ground beef for up to 28 days was EO plus irradiation (1.5 kGy) and modified atmosphere packaging.

Reduction of the Spoilage-Related Microflora in Absorbent Pads by Silver Nanotechnology during Modified Atmosphere Packaging of Beef Meat

2010 ◽  
Vol 73 (12) ◽  
pp. 2263-2269 ◽  
Author(s):  
AVELINA FERNÁNDEZ ◽  
PIERRE PICOUET ◽  
ELSA LLORET
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Hybrid Materials ◽  
Modified Atmosphere Packaging ◽  
Silver Ions ◽  
Aerobic Bacteria ◽  
Modified Atmosphere ◽  
Pseudomonas Spp ◽  
Beef Meat ◽  
Absorbent Pads

Silver-based antibacterial hybrid materials have been developed by in situ reduction of silver nitrate (1%) adsorbed on cellulose fibers by thermal and UV treatments. Microscopy revealed that the silver nanoparticles were dispersed and regular in shape. Migrated silver ions achieved 60 ppm in beef meat exudates. The ability of the silver-loaded absorbent pads to lower microbial contamination of exuded fluids was studied during storage of beef meat in modified atmosphere packaging. Cellulose-silver hybrid materials reduced the levels of the major microbial groups (total aerobic bacteria, lactic acid bacteria, Pseudomonas spp., and Enterobacteriaceae) present in the absorbent pads by an average of 1 log CFU/g during the entire storage period. The levels of total aerobic bacteria and Pseudomonas spp. were significantly reduced in the presence of silver ions, whereas lactic acid bacteria were less sensitive and not significantly affected. Enterobacteriaceae levels remained under the detection limit when silver was present. Neither the color of the meat nor the microbial loads were markedly affected by the presence of the silver-based antimicrobial hybrid materials.

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 Lactic Acid Bacteria Adjunct Cultures Exert a Mitigation Effect against Spoilage Microbiota in Fresh Cheese

2020 ◽  
Vol 8 (8) ◽  
pp. 1199
Author(s):  
Daniela Bassi ◽  
Simona Gazzola ◽  
Eleonora Sattin ◽  
Fabio Dal Bello ◽  
Barbara Simionati ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Pathogenic Bacteria ◽  
Modified Atmosphere Packaging ◽  
Fermented Foods ◽  
Gram Negative ◽  
Adjunct Cultures ◽  
Fresh Cheese

Lactic acid bacteria (LAB) have a strong mitigation potential as adjunct cultures to inhibit undesirable bacteria in fermented foods. In fresh cheese with low salt concentration, spoilage and pathogenic bacteria can affect the shelf life with smear on the surface and packaging blowing. In this work, we studied the spoilage microbiota of an Italian fresh cheese to find tailor-made protective cultures for its shelf life improvement. On 14-tested LAB, three of them, namely Lacticaseibacillus rhamnosus LRH05, Latilactobacillus sakei LSK04, and Carnobacterium maltaromaticum CNB06 were the most effective in inhibiting Gram-negative bacteria. These cultures were assessed by the cultivation-dependent and DNA metabarcoding approach using in vitro experiments and industrial trials. Soft cheese with and without adjunct cultures were prepared and stored at 8 and 14 °C until the end of the shelf life in modified atmosphere packaging. Data demonstrated that the use of adjunct cultures reduce and/or modulate the growth of spoilage microbiota at both temperatures. Particularly, during industrial experiments, C. maltaromaticum CNB06 and Lcb. rhamnosus RH05 lowered psychrotrophic bacteria of almost 3 Log CFU/g in a 5-week stored cheese. On the contrary, Llb. sakei LSK04 was able to colonize the cheese but it was not a good candidate for its inhibition capacity. The combined approach applied in this work allowed to evaluate the protective potential of LAB strains against Gram-negative communities.

scholarly journals Antagonistic Effect of Lactic Acid Bacteria on Microflora of Shredded Cabbage in High CO2 Modified Atmosphere Packaging

HortScience ◽  
2005 ◽  
Vol 40 (4) ◽  
pp. 1134D-1134 ◽  
Author(s):  
Hidemi Izumi ◽  
Moritoshi Tachibana ◽  
Keiko Ohnishi ◽  
Takashi Kobata ◽  
Daisuke Hamanaka
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Modified Atmosphere Packaging ◽  
Antagonistic Effect ◽  
Culture Broth ◽  
Aerobic Bacteria ◽  
Modified Atmosphere ◽  
Gram Positive Bacteria ◽  
Ma Packaging

Shredded cabbage was packaged in four types of non-perforated and perforated OPP films with initial 10% CO2. In the perforated OPP film with a O2 permeability of 25,000 mL/m2 per day/atm, CO2 remained at about 10%, O2 decreased to 13%, and the shreds showed the best organoleptic quality after 4 days of storage at 10 °C. The bacteria isolated from the shredded cabbage in the perforated MA package were predominantly Gram-negative rod-forms including Enterobacteriaceae and phytopathogenic bacteria, while only lactic acid bacteria (Leuconostoc citreum) was isolated as Gram-positive bacteria. For biological control of the pathogens, two lactic acid bacteria strains (Leuconostoc mesenteroides subsp. mesenteroides and Pediococcus acidilactici) were selected from bacteriocinogenic 6 strains, based on the growth in culture broth under 5% to 20% CO2 atmospheres. Shredded cabbage was inoculated with these two bacteriocin-producing strains, packaged in 10% CO2 perforated MA packaging, and stored at 10 °C. The growth of coliforms and psychotrophic aerobic bacteria was reduced due to antagonistic effect of lactic acid bacteria and the quality of shreds was not affected detrimentally by the strains. These results indicate that the combination of added bacteriocin-producing lactic acid bacteria and 10% CO2 perforated MAP was useful in biopreservation of shredded cabbage.

scholarly journals Effect of 1-Methyl Cyclopropane and Modified Atmosphere Packaging on the Storage of Okra (Abelmoschus esculentus L.): Theory and Experiments

2020 ◽  
Vol 12 (18) ◽  
pp. 7547 ◽  
Author(s):  
Rabia Kanwal ◽  
Hadeed Ashraf ◽  
Muhammad Sultan ◽  
Irrum Babu ◽  
Zarina Yasmin ◽  
...  
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Combined Treatment ◽  
Chilling Injury ◽  
Modified Atmosphere Packaging ◽  
Storage Conditions ◽  
Modified Atmosphere ◽  
Overall Acceptability ◽  
Reduce Weight Loss ◽  
The Individual

Okra possesses a short shelf-life which limits its marketability, thereby, the present study investigates the individual and combined effect of 1-methylcyclopropene (1-MCP) and modified atmosphere packaging (MAP) on the postharvest storage life of okra. The treated/ untreated okra samples were stored at ambient (i.e., 27 °C) and low (i.e., 7 °C) temperatures for eight and 20 days, respectively. Results revealed that the 1-MCP and/or MAP treatment successfully inhibited fruit softening, reduction in mucilage viscosity, and color degradation (hue angle, ∆E, and BI) in the product resulting in a longer period of shelf-life. However, MAP with or without 1-MCP was more effective to reduce weight loss in okra stored at both ambient and cold storage conditions. Additionally, ascorbic acid and total antioxidants were also retained in 1-MCP with MAP during cold storage. The 1-MCP in combination with MAP effectively suppressed respiration rate and ethylene production for four days and eight days at 27 °C and 7 °C temperature conditions, respectively. According to the results, relatively less chilling injury stress also resulted when 1-MCP combined with MAP. The combined treatment of okra pods with 1-MCP and MAP maintained the visual quality of the product in terms of overall acceptability for four days at 20 °C and 20 days at 7 °C.

Influence of Modified Atmosphere Packaging on the Microflora and Quality of Fresh Bell Peppers

1990 ◽  
Vol 53 (3) ◽  
pp. 255-257 ◽  
Author(s):  
R. E. BRACKETT
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Quality ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Surface Ph ◽  
Color Changes ◽  
Bell Peppers ◽  
Yeasts And Molds

Fresh bell peppers were individually shrink-wrapped in film (SW), sealed in gas-flushed (5% O2, 10% CO2, 85% N2) film (GP) pouches, or stored unpackaged in cardboard packing crates (CN). All samples were stored at 13°C and changes in populations of total aerobic microorganisms, yeasts and molds, members of Enterobacteriaceae, and lactic acid bacteria were determined. In addition, overall sensory quality, color changes, and surface pH were monitored. SW peppers developed higher populations of total aerobic microorganisms, yeasts and molds, and Enterobacteriaceae than did CN peppers, but populations of other groups of microorganisms were similar. Color and surface pH of peppers did not differ in any of the treatments. SW and GP peppers remained unspoiled at least 6 weeks, whereas CN peppers spoiled in 3 weeks.

Spoilage characteristics of ground beef with added lactic acid bacteria and rosemary oleoresin packaged in a modified-atmosphere package and displayed at abusive temperatures

2012 ◽  
Vol 90 (6) ◽  
pp. 2054-2060 ◽  
Author(s):  
A. R. Hoyle Parks ◽  
M. M. Brashears ◽  
W. D. Woerner ◽  
J. N. Martin ◽  
L. D. Thompson ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ground Beef ◽  
Modified Atmosphere
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