Behavior of Salmonella spp. and Listeria monocytogenes throughout the manufacture and shelf-life of dry-cured formed ham

Sadeghi-Mehr, Arash; Lautenschlaeger, Ralf; Drusch, Stephan

doi:10.1016/j.foodcont.2015.12.023

Cited by 13 publications

(9 citation statements)

References 12 publications

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“…These sub-lethal matrix characteristics triggered a decline in the assessed S. Typhimurium population, by not attending to minimal growth pathogen requirements, namely pH 4.1 and a w 0.94 [41]. This Salmonella inactivation has been previously reported for other dry-cured meat matrices [19,42,43]. However, although the gradual inactivation of S. Typhimurium in BDL over time is a certainty, temperature was found to dictate the extent of the inactivation, where gradual increases in temperature induce higher inactivation for a given exposure period ( Figures 1A and 2A).…”

Section: Salmonella Typhimurium Inactivation In Bdl and Sgfsupporting

confidence: 64%

“…Instead, temperature effects seem to be indirect, due to the modulation of biochemical reactions, as mesophilic microorganism metabolisms maintained under their optimal growth temperature (25-35 • C) are present in a more activated state when compared to lower temperatures [41,44]. Exposure to these mild temperatures leads to greater energy demands in order to maintain cell homeostasis, which, in turn, leads to further inactivation of Salmonella cells retained in the hurdle environmental conditions of dry-cured meat matrices [19].…”

Section: Salmonella Typhimurium Inactivation In Bdl and Sgfmentioning

confidence: 99%

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Prior Exposure to Dry-Cured Meat Promotes Resistance to Simulated Gastric Fluid in Salmonella Typhimurium

Mutz

Rosário

Castro

et al. 2019

Foods

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This study assessed if exposure of foodborne Salmonella enterica in Brazilian dry-cured loin (BDL) affects pathogen inactivation in simulated gastric fluid (SGF). The acid tolerance responses of three Salmonella enterica serovars, Typhimurium, Derby and Panama, were assessed by an acid challenge trial at pH 3.0 for 4 h following pre-adaptation to three conditions: neutral pH, acidic pH (4.5) or BDL matrix. The influence of Salmonella exposure temperature and time in the BDL on pathogen gastric fluid resistance was evaluated by the response surface methodology. The Salmonella serovars acquired acid tolerance when exposed to the BDL matrix and their response to acid stress was strain-dependent, with S. Typhimurium being the most tolerant strain. S. Typhimuirum exposed to temperatures >25 • C in the BDL matrix displayed increased resistance to SGF. By using the response surface methodology, it was determined that S. Typhimurium becomes less resistant against SGF if maintained in the BDL matrix at temperatures <7 • C, reinforcing the recommendation to store dry-cured meat under refrigeration in order to minimize consumer risks. The results presented herein point to a novel aspect of hurdle technology that should be taken into account to further understand the risks associated with hurdle-stable meat product, such as dry-cured meats, concerning foodborne pathogen contamination.

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Section: Salmonella Typhimurium Inactivation In Bdl and Sgfsupporting

confidence: 64%

Section: Salmonella Typhimurium Inactivation In Bdl and Sgfmentioning

confidence: 99%

Prior Exposure to Dry-Cured Meat Promotes Resistance to Simulated Gastric Fluid in Salmonella Typhimurium

Mutz

Rosário

Castro

et al. 2019

Foods

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“…However, there are pathogenic microorganisms such as Listeria monocytogenes that can grow in the pH range observed in this study affecting the ham quality [ 44 ]. Therefore, other factors may be crucial to prevent their growth, such as low water activity and maintaining sliced ham at refrigeration temperatures [ 45 ]. According to [ 46 ] for cured meat product, such as ham, to be considered stable during storage and distribution, one of the conditions is that the pH is less than 6.0.…”

Section: Discussionmentioning

confidence: 99%

Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham

Gómez-Sáez¹,

Moratalla-López

Alonso

et al. 2021

Foods

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This study determined the effect of adding three concentrations of saffron (A: high, B: medium, and C: low) on vacuum-packaged dry-cured ham slices. The pH and the color coordinates were assessed at 0, 7, 14, 28 and 60 days of storage, and sensorial quality (visual appearance, odor and flavor) and safranal content were analyzed at 7, 14, 28 and 60 days. Saffron concentration did not significantly affect the pH or color (except in a* (redness) and b* (yellowness) at day 28; p < 0.001). Storage period affected pH values (p < 0.001) in all groups with a significant decline from day 28 (p < 0.05); the color coordinates showed a high stability (only L* (lightness) varied in the C group samples; p < 0.01). Sensorial quality did not vary with the time in any group. Significant differences were found among groups in visual appearance (p < 0.05) and flavor (p < 0.001) at day 14 and in odor at day 14, 28, and 60. In general, the C group samples obtained the highest scores. Safranal content varied significantly with the time in a different way in each group, with differences among groups at day 14 and 60 (p < 0.001).

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“…Salmonella contamination in Filipino-style sausage may also come from connective and muscle tissues of the animal’s gut which serve as their natural casing [ 38 ]. Ham, Filipino-style luncheon meat, and salami had undergone heat and chemical treatments [ 40 – 44 ] and were packaged with either plastic or aluminum foil, hence, a lower rate of Salmonella contamination in these products was expected. But on several occasions, we observed that some vendors opened packaged meat products and sold them separately.…”

Section: Resultsmentioning

confidence: 99%

PCR-based detection and serovar identification of Salmonella in retail meat collected from wet markets in Metro Manila, Philippines

2020

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Behavior of Salmonella spp. and Listeria monocytogenes throughout the manufacture and shelf-life of dry-cured formed ham

Cited by 13 publications

References 12 publications

Prior Exposure to Dry-Cured Meat Promotes Resistance to Simulated Gastric Fluid in Salmonella Typhimurium

Prior Exposure to Dry-Cured Meat Promotes Resistance to Simulated Gastric Fluid in Salmonella Typhimurium

Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham

PCR-based detection and serovar identification of Salmonella in retail meat collected from wet markets in Metro Manila, Philippines

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