Development of an Encapsulation System for the Protection and Controlled Release of Antimicrobial Nisin at Meat Cooking Temperature

Nisin is an antimicrobial peptide produced by Lactococcus lactis spp. lactis widely investigated for use in foods as a natural antimicrobial. However, its effective use in meat products is restricted notably by its reaction with meat constituents (including glutathione) in raw meat. The purpose of this study was to develop an encapsulation system that would optimize nisin activity when used in meat. To achieve this goal, an encapsulation in dipalmitoylphosphatidylcholine (DPPC) liposomes was developed. DPPC liposomes were formed in phosphate buffer with or without nisin. The encapsulation efficiency of nisin in liposomes was greater than 46 ± 2%. The median size of nisin-loaded liposomes was 495 nm, compared to 170 nm for empty liposomes. The liposomes containing nisin were stable for up to 7 days at 4°C but a zone of inhibition was observed afterwards. Stability of the liposome to heat was also tested and demonstrated that above 37°C nisin was released from the melted liposomes to form zones of inhibition. Activity of free and encapsulated nisin was tested in raw and cooked ground beef (71°C). Free nisin lost its activity in raw beef but DPPC-encapsulated nisin remained active and was released upon melting of the liposome during heat treatment.

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Occurrence and Survival of Verocytotoxin-Producing Escherichia coli O157 in Meats Obtained from Retail Outlets in The Netherlands

Journal of Food Protection ◽

10.4315/0362-028x-62.10.1115 ◽

1999 ◽

Vol 62 (10) ◽

pp. 1115-1122 ◽

Cited By ~ 51

Author(s):

A. E. HEUVELINK ◽

J. T. M. ZWARTKRUIS-NAHUIS ◽

R. R. BEUMER ◽

D E. de BOER

Keyword(s):

Escherichia Coli ◽

The Netherlands ◽

Meat Products ◽

Storage Period ◽

Processed Meat ◽

Raw Meat ◽

Pork Products ◽

Minced Beef ◽

Beef Products ◽

Meat Samples

In 1996 and 1997, 2,941 fresh and processed meat products obtained from supermarkets and butcher shops in The Netherlands were examined for the presence of verocytotoxin-producing Escherichia coli of serogroup O157 (O157 VTEC). Additionally, the fate of O157 VTEC in raw meat products stored at low temperatures and the effect of different additives were evaluated. O157 VTEC strains were isolated from 6 (1.1%) of 571 samples of raw minced beef, 2 (0.5%) of 402 samples of raw minced mixed beef and pork, 1 (1.3%) of 76 samples of raw minced pork, 1 (0.3%) of 393 samples of other raw pork products, and 1 (0.3%) of 328 samples of cooked or fermented ready-to-eat meats. Other raw beef products (n = 223) and meat samples originating from poultry (n = 819), sheep or lamb (n = 46), or wild animals (n = 83) were all found to be negative for O157 VTEC. For the survival experiments we used tartaar (minced beef with a fat content of less than 10%) and filet americain (tartaar mixed with a mayonnaise-based sauce [80 to 20%]). The O157 VTEC strain tested was able to survive in tartaar and filet americain stored at −20, 0, 5, or 7°C for 3 days. At both 7 and at 15°C, O157 VTEC counts in tartaar and filet americain remained virtually unchanged throughout a storage period of 5 days. Addition of acetic acid (to pH 4.0), sodium lactate (1 and 2% [wt/wt]), or components of the lactoperoxidase–thiocyanate–hydrogen peroxide system to filet americain did not result in a reduction of viable O157 VTEC cells during storage at 7 or 15°C. It was concluded that raw meat contaminated with O157 VTEC will remain a hazard even if the meat is held at low or freezing temperatures.

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Characterization of the Complete Nucleotide Sequences of mcr-1-Encoding Plasmids From Enterobacterales Isolates in Retailed Raw Meat Products From the Czech Republic

Frontiers in Microbiology ◽

10.3389/fmicb.2020.604067 ◽

2021 ◽

Vol 11 ◽

Author(s):

Marketa Zelendova ◽

Costas C. Papagiannitsis ◽

Adam Valcek ◽

Matej Medvecky ◽

Ibrahim Bitar ◽

...

Keyword(s):

Meat Products ◽

Study Data ◽

Sequence Type ◽

Sequence Database ◽

The Czech Republic ◽

Raw Meat ◽

Geographical Regions ◽

Antimicrobial Resistance Genes ◽

Retail Meat

The aim of our study was to determine complete nucleotide sequence of mcr-1-carrying plasmids from Enterobacterales isolates recovered from domestic and imported raw retailed meat and compare them with plasmids available at the GenBank sequence database. A set of 16 plasmids originating from Escherichia coli (n = 13), Klebsiella pneumoniae (n = 2), and Citrobacter braakii (n = 1) were analyzed. In our previous study, data from whole genome sequencing showed that mcr-1 gene was located on plasmids of different incompatibility groups (IncHI2, IncI2, and IncX4). The IncI2 (n = 3) and IncX4 (n = 8) plasmids harbored mcr-1.1 gene only, whereas IncHI2 sequence type 4 plasmids (n = 5) carried large multidrug resistance (MDR) regions. MDR regions of IncHI2 plasmids included additional antimicrobial resistance genes conferring resistance to β-lactams (blaTEM−1), aminoglycosides [aadA1, aadA2, and aph(6)-Id], macrolides [mef (B)], tetracycline (tetA, tetR), and sulphonamides (sul1, sul2, and sul3). Likewise, IncHI2 plasmids carried several insertion sequences including IS1, IS3, IS26, IS1326, and ISApl1. In conclusion, our findings confirmed the involvement of IncX4, IncI2, and IncHI2 plasmids in the dissemination of mcr-1.1 gene in several environmental niches, as in samples of retail meat originating from different geographical regions. In contrast to IncX4 and IncI2, IncHI2 plasmids were more diverse and carried additional genes for resistance to heavy metals and multiple antimicrobials.

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ANTIBACTERIAL ACTIVITY AND PHYTOCHEMICAL SCREENING OF MORINGA OLEIFERA LAM. LEAVES AND SEEDS EXTRACT ON STAPHYLOCOCCUS AUREUS

International Journal of Research -GRANTHAALAYAH ◽

10.29121/granthaalayah.v7.i11.2020.367 ◽

2020 ◽

Vol 7 (11) ◽

pp. 276-284

Author(s):

Garga M. A. ◽

Manga S. B. ◽

Rabah A.B. ◽

Tahir H. ◽

Abdullahi M. ◽

...

Keyword(s):

Staphylococcus Aureus ◽

Ethyl Acetate ◽

Moringa Oleifera ◽

Volatile Oil ◽

Diffusion Method ◽

Phytochemical Analysis ◽

Zone Of Inhibition ◽

Biochemical Tests ◽

Significant Difference ◽

Zones Of Inhibition

The aim of this study was to investigate the antibacterial effect and identify the phytochemical constituents of Moringa oleifera leaves and seeds extract on Staphylococcus aureus (S. aureus) clinical isolates using agar well diffusion method. The samples were collected from the premises of Usmanu Danfodiyo University, Sokoto. The Seeds and Leaves were collected fresh. They were extracted using methanol and ethyl acetate. Various concentrations from 100mg/ml to 500mg/ml were prepared. The test bacteria used is Staphylococcus aureus obtained from Microbiology laboratory of the Usmanu Danfodiyo University. The bacteria were re-identified using biochemical tests. The bacterial inoculums were standardized to McFarland scale 0.5. Zone of inhibition were read after 24 hours of incubation at 370C.The results of the antibacterial study revealed that the methanolic leaves extracts at 500 mg/ml had effect on S. aureus with zone of inhibition of 20mm. The methanolic seed extract have effect on S. aureus with zone of inhibition of 19.5mm. The MIC for the leave and seed extracts for Staphylococcus aureus was 250mg/ml. The MBC was 500mg/ml. The results of the phytochemical analysis revealed the presence of flavonoid, tannins, saponins, cardiac glycosides, alkaloids, volatile oil, saponin glycosides, and glycosides but anthraquinone and steroids were absent in the extracts. The zones of inhibition showed that both the methanolic and ethyl acetate extracts at 500mg/ml were active to all the tested bacteria. ANOVA and Duncan Multiple Mean Range test was used to analyze the data. Based on Duncan’s grouping, there is significant difference between the solvents and the concentrations used.

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'Prevalence and antimicrobial susceptibility ofListeria monocytogenes andmethicillin-resistantStaphylococcus aureusstrains from raw meat and meat products in Zaria, Nigeria

Letters in Applied Microbiology ◽

10.1111/lam.12183 ◽

2013 ◽

Vol 58 (3) ◽

pp. 262-269 ◽

Cited By ~ 14

Author(s):

M.D. Ndahi ◽

J.K.P. Kwaga ◽

M. Bello ◽

J. Kabir ◽

V.J. Umoh ◽

...

Keyword(s):

Antimicrobial Susceptibility ◽

Meat Products ◽

Raw Meat ◽

Oflisteria Monocytogenes

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TECHNOLOGY OF MEAT COOKING IN THE AUTOCLAVE WITH PRESERVATION OF CHEMICAL PROPERTIES OF ANIMAL RAW MATERIALS

International scientific journal Internauka Series Economical Sciences ◽

10.25313/2520-2294-2021-12-7800 ◽

2018 ◽

Author(s):

Inna Nazarenko ◽

◽

Nataliya Novosad ◽

Keyword(s):

Nutritional Value ◽

Raw Materials ◽

Meat Products ◽

Chemical Properties ◽

Periodic Action ◽

Meat Cooking ◽

Canned Meat ◽

Long Term Preservation

The article examines the technology of cooking meat by autoclaving while preserving the chemical properties of the product. Autoclaving has been shown to be one of the main technological steps in canned meat. Sterilization of canned meat is a heat treatment of the product, which ensures the death of microflora to prevent microbiological spoilage at temperate temperatures (15-30oC), and if necessary at higher temperatures, and safety, which guarantees the microbiological indicators of the use of canned food for food. Sterilize meat at temperatures above 100o C, most often at temperatures up to 120o C. It has been determined that sterilization of meat in an autoclave determines the preservation of nutritional value, organoleptic properties, harmless to the consumer and creates the necessary prerequisites for long-term preservation of the quality of canned meat products. The technology of cooking meat is reduced to the choice of parameters (temperature and duration) of heating, which ensure maximum destruction of the microflora with minimal loss of nutritional value. Sterilization is carried out in autoclaves of periodic action. Banks with the product are loaded into the baskets of the autoclave, lowered into the autoclave, seal the device, heated to the desired temperature, withstand the required time, then release the pressure, cool and unload.

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Honey as a marinade component for meat semi-finished products

Animal Science and Food Technology ◽

10.31548/animal2021.02.008 ◽

2021 ◽

Vol 12 (2) ◽

Author(s):

L Tyshchenko ◽

◽

O Pylypchuk ◽

V Israelyan ◽

L Adamchuk ◽

...

Keyword(s):

New Product Development ◽

New Technologies ◽

Ph Value ◽

Current Trend ◽

Antioxidant Properties ◽

Meat Products ◽

Biologically Active ◽

High Biological Activity ◽

Water Binding ◽

Raw Meat

The features of biochemical composition and properties of meat raw materials determine the need to find new technologies for its processing in order to obtain new products with high consumer properties. The current trend in the development of technology is the enrichment of raw meat materials with useful components with functional and technological properties that have a high biological value: apiproducts and products of plant origin. Due to its chemical composition, honey contains about 500 different biologically active substances, which are feasible to use as natural antioxidants in the production of semi-finished meat products. Different types of honey are characterized by high biological activity, dietary and medicinal properties. During heat treatment, meat marinated with honey marinade acquires new taste qualities, the appearance becomes brighter due to the caramelization of honey. The article presents the results of an investigation of the initial raw meat materials, honey, and marinated semi-finished product. We found that a decrease in the pH value of the marinated semi-finished product during a 24-hour treatment period provides meat stability to storage, since most bacteria grow at high pH values, while their growth slows down in acidic nutrient media with pH value below 6.2. Long-term marination makes it possible to obtain meat with increased water-binding and water-holding capacity and improved consistency and juiciness. The task of new product development requires new approaches and techniques in technology. The use of apiproducts, which have antioxidant properties, will allow avoiding the use of food preservatives and stabilizers of chemical origin. Therefore, honey can be used as a part of marinated meat products. The introduction of the active components of honey into the marinade will extend the shelf life and correct the organoleptic properties.

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Pathogenic Yersinia enterocolitica in retailed raw meat products in the Czech Republic

Journal of Food Processing & Technology ◽

10.4172/2157-7110.c1.054 ◽

2016 ◽

Vol 07 (11) ◽

Author(s):

Alena Lorencova ◽

Michal Slany

Keyword(s):

Czech Republic ◽

Yersinia Enterocolitica ◽

Meat Products ◽

The Czech Republic ◽

Raw Meat ◽

Pathogenic Yersinia

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Comparative Evaluation of the Antimicrobial Effects of Different Mouthrinses against Streptococcus Mutans: An in Vitro Study

Journal of Clinical Pediatric Dentistry ◽

10.17796/1053-4625-43.6.7 ◽

2019 ◽

Vol 43 (6) ◽

pp. 398-407

Author(s):

Eman Abu-obaid ◽

Fouad Salama ◽

Ala’a Abu-obaid ◽

Fars Alanazi ◽

Mounir Salem ◽

...

Keyword(s):

Reference Strain ◽

In Vitro Study ◽

Negative Control ◽

Minimal Bactericidal Concentration ◽

Distilled Water ◽

Chlorhexidine Digluconate ◽

Zone Of Inhibition ◽

Antimicrobial Effects ◽

Zones Of Inhibition

Purpose: To assess the antimicrobial effects of different natural and semi-natural mouthrinses on isolates of S. mutans obtained from the saliva of Saudi children and reference strains of S mutans (ATCC 25175). Study design: Saliva samples were collected from 20 children. Natural and semi-natural mouthrinses included were herbal mix mouthrinse, cranberry mouthrinse, chlorhexidine digluconate mouthrinse, cranberry extract mixed with chlorhexidine digluconate mouthrinse, chlorhexidine digluconate mouthrinse with alcohol (positive control), and distilled water (negative control). The microbiological examination tests were minimal inhibitory concentration, minimal bactericidal concentration, and zone of inhibition for the saliva isolates of S. mutans while zone of inhibition test only for reference strain of S. mutans. Results: For reference strain in a comparison with the distilled water, the herbal mix, cranberry, cranberry mixed with chlorhexidine, chlorhexidine, and chlorhexidine with alcohol showed significantly increased zones of inhibition by 36.38, 36.25, 26.13, 17.75, and 12.38, respectively. For saliva isolates in a comparison with the distilled water, the herbal mix, cranberry, cranberry mixed with chlorhexidine, chlorhexidine, and chlorhexidine with alcohol showed significantly increased zones of inhibition by 38.00, 34.25, 22.94, 16.50, and 16.44, respectively. Chlorhexidine with alcohol showed significantly lower minimum inhibitory and bactericidal concentration than the other groups. Conclusions: Herbal mix and cranberry mouthrinses could be effective natural alternative to chlorhexidine mouthrinse with or without alcohol in affecting tested parameters.

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Effect of Sodium Chloride, Sodium Nitrite and Sodium Nitrate on the Infectivity of Hepatitis E Virus

Food and Environmental Virology ◽

10.1007/s12560-020-09440-2 ◽

2020 ◽

Vol 12 (4) ◽

pp. 350-354 ◽

Cited By ~ 1

Author(s):

Alexander Wolff ◽

Taras Günther ◽

Thiemo Albert ◽

Reimar Johne

Keyword(s):

Sodium Chloride ◽

Sodium Nitrite ◽

Foodborne Pathogens ◽

Sodium Nitrate ◽

Hepatitis E Virus ◽

Meat Products ◽

Hepatitis E ◽

High Salt ◽

Genotype 3 ◽

Raw Meat

Abstract Hepatitis E virus (HEV) infection can cause acute and chronic hepatitis in humans. The zoonotic HEV genotype 3, which is highly prevalent in Europe, is mainly transmitted by consumption of raw meat and raw meat products produced from infected pigs or wild boars. High salt concentrations represent an important measure to preserve meat products and to inactivate foodborne pathogens. Here, an HEV preparation in phosphate-buffered saline (PBS) was subjected to different salt concentrations and the remaining infectivity was measured in a cell culture assay. Treatments with up to 20% sodium chloride for 24 h at 23 °C, with and without addition of 0.015% sodium nitrite or 0.03% sodium nitrate, did not lead to virus inactivation as compared to PBS only. Conditions usually applied for short-term and long-term fermented raw sausages were simulated by incubation at 22 °C for up to 6 days and at 16 °C for up to 8 weeks, respectively. Only 2% sodium chloride with 0.015% sodium nitrite showed a weak (< 1 log10), but significant, infectivity reduction after 2 and 4 days as compared to PBS only. Addition of 2% sodium chloride and 0.03% sodium nitrate showed a slight, but not significant, decrease in infectivity after 2 and 8 weeks as compared to PBS only. In conclusion, HEV is highly stable at high salt concentrations and at salt conditions usually applied to preserve raw meat products.

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