EVALUATION OF ESCHERICHIA COLI O157:H7, LISTERIA MONOCYTOGENES, SALMONELLA TYPHIMURIUM AND STAPHYLOCOCCUS AUREUS IN GROUND BEEF WITH CRANBERRY CONCENTRATE BY THIN AGAR LAYER METHOD

Qiu, Xujian; Wu, Vivian C.H.

doi:10.1111/j.1745-4581.2007.00098.x

Cited by 20 publications

(3 citation statements)

References 33 publications

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“…Herbal active emulsion and rosemary extract plus nisin treatments were not tested because of solubility issues and their limited ability to inhibit L. monocytogenes in the phase 1 growthinhibition screening study. A cranberry concentrate treat ment was included in this evaluation, because relevant research demonstrated antilisterial activity existed in several meat systems (1,19,25). Uncured deli-style chicken breast pH values ranged from 5.9 to 6.1.…”

Section: Phase 1: Intermediate Qualitative Acceptability Screeningmentioning

confidence: 99%

Identifying Ingredients That Delay Outgrowth of Listeria monocytogenes in Natural, Organic, and Clean-Label Ready-to-Eat Meat and Poultry Products

McDONNELL

Glass

Sindelar

2013

Journal of Food Protection

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The objective of this study was to identify ingredients that inhibit Listeria monocytogenes in natural, organic, or clean-label ready-to-eat meat and poultry products. Fourteen ingredients were screened in uncured (no-nitrate-or-nitrite-added), traditional-cured (156 ppm of purified sodium nitrite), cultured (alternative cured, natural nitrate source, and Staphylococcus carnosus), or preconverted (alternative cured, natural nitrite source) turkey slurries. Slurries were cooked, cooled, inoculated to yield 3 log CFU/ml L. monocytogenes, stored at 4°C, and tested weekly for 4 weeks. Three antimicrobial ingredients, 1.5 % vinegar-lemon-cherry powder blend, 2.5 % buffered vinegar, and 3.0 % cultured sugar-vinegar blend, were incorporated into alternative-cured ham and uncured roast beef and deli-style turkey breast. Controls included all three meat products without antimicrobial ingredients and a traditional-cured ham with 2.8 % sodium lactate-diacetate. Cooked, sliced products were inoculated with 3 log CFU/g L. monocytogenes, vacuum packed, and stored at 4 or 7°C, for up to 12 weeks. For control products without antimicrobial agents stored at 4°C, a 2-log L. monocytogenes increase was observed at 2 weeks for ham and turkey and at 4 weeks for roast beef. Growth (>1-log increase) in the sodium lactate-diacetate was delayed until week 6. Compared with the control, the addition of either vinegar-lemon-cherry powder blend or buffered vinegar delayed L. monocytogenes growth for an additional 2 weeks, while the addition of cultured sugar-vinegar blend delayed growth for an additional 4 weeks for both ham and turkey. The greatest L. monocytogenes delay was observed in roast beef containing any of the three antimicrobial ingredients, with no growth detected through 12 weeks at 4°C for all the treatments. As expected, L. monocytogenes grew substantially faster in products stored at 7°C than at 4°C. These data suggest that antimicrobial ingredients from a natural source can enhance the safety of ready-to-eat meat and poultry products, but their efficacy is improved in products containing nitrite and with lower moisture and pH.

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Section: Phase 1: Intermediate Qualitative Acceptability Screeningmentioning

confidence: 99%

Identifying Ingredients That Delay Outgrowth of Listeria monocytogenes in Natural, Organic, and Clean-Label Ready-to-Eat Meat and Poultry Products

McDONNELL

Glass

Sindelar

2013

Journal of Food Protection

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“…The extracted cranberry powder was bright red, and contained abundant polyphenolic compounds. Cranberry powder contains various bioactive compounds and has antimicrobial effects against many pathogenic bacteria (Qiu and Wu, 2007;Guo et al, 2020). Therefore, cranberry extract powder has been proposed as an additive to meat products to inhibit lipid changes, and avoid a decrease in muscle pigment (Stobnicka and Gniewosz, 2018;Tamkutė et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Effects of partial replacement of nitrite with different fruit and vegetable powder on physicochemical and sensory aspects of fried beef meatballs

Liang,

Wu,

Wang

et al. 2023

IFRJ

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Fruit and vegetable powders can replace sodium nitrite in the meat-processing industry. However, basic information on the physicochemical and sensory aspects of fried beef meatballs is limited. In the present work, Chinese cabbage, celery, and cranberry powders were used to assess the effects of different addition levels and marinating times on the characteristics of fried beef meatballs. By combining 10 g/kg cranberry powder with 60 mg/kg NaNO2, the highest a* value (13.34) and the lowest cooking loss (28.05%) were obtained. Results from low-field NMR indicated that the relaxation time T2b in three fruit and vegetable powder-added groups was significantly lower than that of the control. T2b values and the pH both exhibited a decreasing trend as the amount of fruit and vegetable powder additions increased. Concerning different marinating times by using cranberry powder on the properties of fried beef meatballs, marinating for 12 h displayed the best effect. The present work provided a potential solution for nitrite substitution in fried beef meatballs.

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“…Juice, proanthocyanidin (PAC), flavonol and anthocyanin extracts effectively decreased the growth of multiple bacterial strains (Leitão et al . 2005; Qiu and Wu 2007; Gotteland et al . 2008), while PAC isolates inhibited cell‐binding abilities (Foo et al .…”

Section: Introductionmentioning

confidence: 99%

Bioactivities of Pilot-Scale Extracted Cranberry Juice and Pomace

Oomah

Diarra

et al. 2012

Journal of Food Processing and Preservation

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Fresh cranberries were processed by two pilot-scale methods to recover juice and extracts from cranberry pomace. Press cake was extracted with three successive ethanol soaks followed by decanting in trial 1 versus one ethanol soak and solvent removal by decanting and compressing with the bladder press in trial 2. Yields and recoveries of juice, dry juice solids, press cake, press cake extractives (PCEs), polyphenolics and antioxidant capacity were determined relative to the input material of fresh cranberries or press cake. PCEs from both processes exhibited strong dose-dependant vasorelaxant effects on rat aorta rings with EC50 of 2.3-3.9 mg/mL and Emax of 96-98%. PCEs contained three to four times the phenolic acids, tartaric esters and antioxidant activities plus five to 10 times the flavonols and anthocyanins of their respective juice powders. The polyphenolic levels were 121-142, 7-10, 9-11 and 10-19 mg equivalents of catechin, caffeic acid, quercetin and cyanidin-3-glucoside/g of extract, respectively. Antioxidant activities of the PCEs and juices were 201-296 and 64-75 mg trolox equivalents/g powder. Juice yields of 47-58% accounted for only 18-50% of the bioactives recovered from whole fruit. Sequential extraction of the press cake with 95% ethanol and removal of the extract with the bladder press favored high recoveries of polyphenolics with increased antioxidant and vasorelaxant benefits. PRACTICAL APPLICATIONSCranberries are a rich source of polyphenolics, which correlate positively with bioactivities related to multiple health benefits. These compounds are found not only in the juice, but also to a large extent in the pomace. Green technology was utilized at pilot scale to successfully adapt laboratory methods to extract cranberry pomace and produce water-soluble powders with significantly higher bioactivities than the juices. Yields and recoveries of juice, juice solids, press cake, press cake extractives, polyphenolics and antioxidant capacity were determined relative to the input material of fresh cranberries or press cake. The results could be useful for the industry in determining process feasibility and the economic value of producing products for commercial use. Recovery of these components from cranberry press residues for food, feed and cosmetic uses may be an important step in increasing the overall profitability of the cranberry industry.Canada is a major producer of cranberries, second only to the United States (FAO 2010), producing over 86,000 metric tons worth 94 million dollars (m$) in British Columbia (47.5 m$) and Quebec (39.3 m$) with smaller amounts contributed by New Brunswick and Nova Scotia (Statistics Canada, Agriculture Division, Crops Section 2010). Current research indicates the juice and phenol-rich extracts from cranberries have preventative effects related to urinary tract infections,

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EVALUATION OF ESCHERICHIA COLI O157:H7, LISTERIA MONOCYTOGENES, SALMONELLA TYPHIMURIUM AND STAPHYLOCOCCUS AUREUS IN GROUND BEEF WITH CRANBERRY CONCENTRATE BY THIN AGAR LAYER METHOD

Cited by 20 publications

References 33 publications

Identifying Ingredients That Delay Outgrowth of Listeria monocytogenes in Natural, Organic, and Clean-Label Ready-to-Eat Meat and Poultry Products

Identifying Ingredients That Delay Outgrowth of Listeria monocytogenes in Natural, Organic, and Clean-Label Ready-to-Eat Meat and Poultry Products

Effects of partial replacement of nitrite with different fruit and vegetable powder on physicochemical and sensory aspects of fried beef meatballs

Bioactivities of Pilot-Scale Extracted Cranberry Juice and Pomace

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