Combined effect of sodium nitrite with high-pressure treatments on the inactivation of <i>Escherichia coli </i>
BW25113 and <i>Listeria monocytogenes </i>
NCTC 11994

Alba, María de; Bravo, Daniel; Médina, Margarita; Park, S.F.; Mackey, B.M.

doi:10.1111/lam.12031

Cited by 13 publications

(7 citation statements)

References 29 publications

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“…Brandt et al (2011) found significant inhibition of L. monocytogenes after combined treatment with acidic calcium sulphate and octanoic acid. Moreover, the effect of sodium nitrite with high hydrostatic pressure against e. coli BW25113 and L. monocytogenes NCTC 11994 showed a synergistic reduction of bacterial count at pH 4.0 (Alba et al 2013).…”

Section: Prevention Of Contamination In Foodmentioning

confidence: 95%

Prevalence and control of Listeria monocytogenes in the food industry - a review

Khan¹,

Khan²,

Miskeen³

et al. 2016

Czech J. Food Sci.

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Listeria monocytogenes is a Gram-positive facultative intracellular organism and causative agent of the severe foodborne infection listeriosis. L. monocytogenes is more likely to cause death rather than other pathogenic bacteria that cause foodborne illnesses. It is an ubiquitous organism that can be found in food industry equipment and premises. L. monocytogenes mainly occurs in the food production chain by cross-contamination, making this pathogen a major threat to the food industry. The pathogen may be found at low or moderate levels in the foodstuffs, but the levels involved in listeriosis outbreaks are relatively very high. The majority of isolates from food products belong to serotype 4b and 1/2a. The control of L. monocytogenes can be applied throughout the food chain. Pre- and post-harvest factors such as contact of pigs with pets and pest animals, large group size, hygiene practices, and treatment of manure affected the prevalence of L. monocytogenes in the food chain. Good farm-level practices could be utilised to reduce the occurrence of L. monocytogenes in the farm environment and possibly further in the food chain. Safety and low level of this pathogen in the food chain can be possible with good agricultural practices, good manufacturing practices, and high-quality raw materials. Therefore, food processing plants must be designed carefully with an emphasis on effective cleaning and disinfecting operations in the production line.

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Section: Prevention Of Contamination In Foodmentioning

confidence: 95%

Prevalence and control of Listeria monocytogenes in the food industry - a review

Khan¹,

Khan²,

Miskeen³

et al. 2016

Czech J. Food Sci.

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“…It was also proposed that the protection of salts may be correlated with the degree of electrostriction of water, for example, salts of lower electrostriction effect, NaCl and KCl, have less bactericidal effects on pressure‐treated S. aureus and E. coli when compared to salts of larger electrostriction effect Na 2 SO 4 and CaCl 2 (Gayán et al., 2013). The bactericidal effect of high pressure was enhanced by nitrite in S. aureus and E. coli ; mechanisms of which may be related to the disability against nitrosamine or oxidative stress but are still unclear which need more studies in the future (De Alba, Bravo, Medina, Park, & Mackey, 2013b; Duranton, Guillou, Simonin, Chéret, & de Lamballerie, 2012; Jofré et al., 2010). Moreover, high‐pressure sublethal E. coli was shown to be sensitive to bile salts in the recovery medium, but the effect was reversible as the resistance of cells can be regained after incubation in trypticase soy agar (Chilton, Isaacs, Manas, & Mackey, 2001).…”

Section: High Pressure Combined With Antimicrobial Hurdlesmentioning

confidence: 99%

Control of pathogenic and spoilage bacteria in meat and meat products by high pressure: Challenges and future perspectives

Sun

Liao

et al. 2020

Comp Rev Food Sci Food Safe

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High-pressure processing is among the most widely used nonthermal intervention to reduce pathogenic and spoilage bacteria in meat and meat products. However, resistance of pathogenic bacteria strains in meats at the current maximum commercial equipment of 600 MPa questions the ability of inactivation by its application in meats. Pathogens including Escherichia coli, Listeria, and Salmonelle, and spoilage microbiota including lactic acid bacteria dominate in raw meat, ready-to-eat, and packaged meat products. Improved understanding on the mechanisms of the pressure resistance is needed for optimizing the conditions of pressure treatment to effectively decontaminate harmful bacteria. Effective control of the pressure-resistant pathogens and spoilage organisms in meats can be realized by the combination of high pressure with application of mild temperature and/or other hurdles including antimicrobial agents and/or competitive microbiota. This review summarized applications, mechanisms, and challenges of high pressure on meats from the perspective of microbiology, which are important for improving the understanding and optimizing the conditions of pressure treatment in the future.

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“…The isostatic pressures applied to the foods are transferred immediately and are equally distributed; therefore, the treatment is not determined by the form or the extent of the food product [137]. Since the pressure is uniform, the shape is not affected and there is no clear breaking result on the packaging of foods [138]. The pressure is then spread for a fixed time interval, commonly a few seconds but sometimes up to 20 minutes.…”

Section: Hhp Processing Technologymentioning

confidence: 99%

High-Hydrostatic-Pressure (HHP) Processing Technology as a Novel Control Method for Listeria monocytogenes Occurrence in Mediterranean-Style Dry-Fermented Sausages

Meloni

2019

Foods

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Although conventional microbial control techniques are currently employed and largely successful, their major drawbacks are related to their effects on quality of processed food. In recent years, there has been a growing demand for high-quality foods that are microbially safe and retain most of their natural freshness. Therefore, several modern and innovative methods of microbial control in food processing have been developed. High-hydrostatic-pressure (HHP) processing technology has been mainly used to enhance the food safety of ready-to-eat (RTE) products as a new pre-/post-packaging, non-thermal purification method in the meat industry. Listeria monocytogenes is a pertinent target for microbiological safety and shelf-life; due to its capacity to multiply in a broad range of food environments, is extremely complicated to prevent in fermented-sausage-producing plants. The frequent detection of L. monocytogenes in final products emphasizes the necessity for the producers of fermented sausages to correctly overcome the hurdles of the technological process and to prevent the presence of L. monocytogenes by applying novel control techniques. This review discusses a collection of recent studies describing pressure-induced elimination of L. monocytogenes in fermented sausages produced in the Mediterranean area.

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Combined effect of sodium nitrite with high-pressure treatments on the inactivation of Escherichia coli BW25113 and Listeria monocytogenes NCTC 11994

Cited by 13 publications

References 29 publications

Prevalence and control of Listeria monocytogenes in the food industry - a review

Prevalence and control of Listeria monocytogenes in the food industry - a review

Control of pathogenic and spoilage bacteria in meat and meat products by high pressure: Challenges and future perspectives

High-Hydrostatic-Pressure (HHP) Processing Technology as a Novel Control Method for Listeria monocytogenes Occurrence in Mediterranean-Style Dry-Fermented Sausages

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