High pressure processing to control Salmonella in raw pet food without compromising the freshness appearance: The impact of acidulation and frozen storage

Serra-Castelló, Cristina; Possas, Arícia; Jofré, Anna; Garriga, Margarita; Bover‐Cid, Sara

doi:10.1016/j.fm.2022.104139

Cited by 7 publications

(1 citation statement)

References 29 publications

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“…These studies demonstrated that whole chunks/cuts of meat were easier to pasteurize as the interior was sterile compared to when comminuted meats were used. Serra-Castelló et al ( 49 ) reported that the antimicrobial efficacy of HPP (450–750 Mpa) against Salmonella inoculated in RMBDs formulated with lactic acid (0–7.2 g/kg) was enhanced as they observed log reductions ranging from 0.76 to 9.0 Log CFU/g depending on different combination of factors (time, pressure, and lactic acid concentrations). However, Simonin et al ( 50 ) conceded that high-pressure treatments above 400 MPa resulted in significant reduction in microbial counts but induced adverse changes in the quality attributes of meat such as color, texture, and accelerated lipid oxidation.…”

Section: High Pressure Pasteurization (Hpp)mentioning

confidence: 99%

A review of food additives to control the proliferation and transmission of pathogenic microorganisms with emphasis on applications to raw meat-based diets for companion animals

Kiprotich

Aldrich²

2022

Front. Vet. Sci.

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Raw meat-based diets (RMBDs) or sometimes described as biologically appropriate raw food (BARFs) are gaining in popularity amongst dog and cat owners. These pet guardians prefer their animals to eat minimally processed and more “natural” foods instead of highly heat-processed diets manufactured with synthetic preservatives. The market for RMBDs for dogs and cats is estimated at $33 million in the United States. This figure is likely underestimated because some pet owners feed their animals raw diets prepared at home. Despite their increasing demand, RMBDs have been plagued with numerous recalls because of contamination from foodborne pathogens like Salmonella, E. coli, or Campylobacter. Existing literature regarding mitigation strategies in RMBD's for dogs/cats are very limited. Thus, a comprehensive search for published research was conducted regarding technologies used in meat and poultry processing and raw materials tangential to this trade (e.g., meats and poultry). In this review paper, we explored multiple non-thermal processes and GRAS approved food additives that can be used as potential antimicrobials alone or in combinations to assert multiple stressors that impede microbial growth, ultimately leading to pathogen inactivation through hurdle technology. This review focuses on use of high-pressure pasteurization, organic acidulants, essential oils, and bacteriophages as possible approaches to commercially pasteurize RMBDs effectively at a relatively low cost. A summary of the different ways these technologies have been used in the past to control foodborne pathogens in meat and poultry related products and how they can be applied successfully to impede growth of enteric pathogens in commercially produced raw diets for companion animals is provided.

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Section: High Pressure Pasteurization (Hpp)mentioning

confidence: 99%