High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio

Masana, Marcelo; Barrio, Yanina; Palladino, P; Sancho, Ana María; Vaudagna, Sergio Ramón

doi:10.1016/j.fm.2014.10.007

Cited by 23 publications

(8 citation statements)

References 37 publications

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“…Physical treatments corresponded to 16% of the studies, mainly the application of innovative treatments, such as High Pressure Processing (HPP) [ 95 , 101 , 102 , 103 ], treatments with aqueous ozone and electrolyzed water [ 104 ] as well as irradiation [ 105 , 106 , 107 , 108 , 109 , 110 , 111 , 112 , 113 , 114 ] and the use of cold plasma treatment [ 115 ]. Other treatments relative to addition of antimicrobials (urea, nisin, chitosan, oregano essential oil, lactate, etc.)…”

Section: Resultsmentioning

confidence: 99%

Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data

et al. 2020

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A literature search was performed on spoilage of fresh meat products by combining keyword query, text mining and expert elicitation. From the 258 collected studies, a quantitative analysis was first performed to identify the methods which are the most used to evaluate spoilage beside the preservation strategies suggested. In a second step focusing on a subset of 24 publications providing quantitative data on spoilage occurrence time, associations between spoilage occurrence time of meat products and specific spoilage indicators were investigated. The analysis especially focused on factors well represented in the 24 publications, i.e., gas packaging (O2 and CO2) and storage temperature. Relationships between spoilage occurrence and several microbiological indicators were also sought. The results point out possible advantages of removing dioxygen in packaging to delay spoilage occurrence, whereas, in the presence of dioxygen, the carbon dioxide proportion in the gas mixtures was shown to influence spoilage occurrence. The collected data clearly reveal a potentially protective role of lactic acid bacteria. Besides, while a spoilage role could be attributed to Pseudomonas spp., the growth of mesophilic aerobic microbes, Brochothrix spp. and Enterobacteriaceae seemed independent of spoilage occurrence time.

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Section: Resultsmentioning

confidence: 99%

Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data

et al. 2020

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“…The present study was aimed at obtaining an active packaging material by applying a sakacin‐A coating on the surface of polyethylene (PE)‐coated paper sheets, used for primary food packaging of thin‐cut veal meat. Beef carpaccio was taken as an example of a ready‐to eat‐food product, as it is considered a high‐risk food because of the possibility of contamination with pathogenic bacteria, including Listeria coming from the animal reservoir, and the minimal processing it undergoes …”

Section: Introductionmentioning

confidence: 99%

“…Beef carpaccio was taken as an example of a ready-to eat-food product, as it is considered a high-risk food because of the possibility of contamination with pathogenic bacteria, including Listeria coming from the animal reservoir, and the minimal processing it undergoes. 13 In the present research, an enriched sakacin-A preparation obtained from a cell-free supernatant of an L. sakei culture was coated onto the PE side of the aforementioned paper. The efficacy of the resulting 'active package' was assessed by performing an in vitro antimicrobial test against Listeria innocua, a surrogate strain commonly used in the laboratory to give a margin of safety to researchers and prevent unnecessary exposure to pathogens.…”

Section: Introductionmentioning

confidence: 99%

Sakacin‐A antimicrobial packaging for decreasing Listeria contamination in thin‐cut meat: preliminary assessment

Barbiroli

Musatti

Capretti³

et al. 2016

J Sci Food Agric

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BACKGROUNDMinimally processed ready‐to‐eat products are considered a high‐risk food because of the possibility of contamination with pathogenic bacteria, including Listeria monocytogenes from the animal reservoir, and the minimal processing they undergo. In this study, a sakacin‐A anti‐Listeria active package was developed and tested on thin‐cut veal meat slices (carpaccio).RESULTSEnriched food‐grade sakacin‐A was obtained from a cell‐free supernatant of a Lactobacillus sakei culture and applied (0.63 mg cm−2) onto the surface of polyethylene‐coated paper sheets to obtain an active antimicrobial package. The coating retained antimicrobial features, indicating that the process did not affect sakacin‐A functionality, as evidenced in tests carried out in vitro. Thin‐cut veal meat slices inoculated with Listeria innocua (a surrogate of pathogenic L. monocytogenes) were laid on active paper sheets. After 48 h incubation at 4 °C, the Listeria population was found to be 1.5 log units lower with respect to controls (3.05 vs 4.46 log colony‐forming units (CFU) g−1).CONCLUSIONThis study demonstrates the possibility of using an antimicrobial coating containing sakacin‐A to inhibit or decrease the Listeria population in ready‐to‐eat products, thus lowering the risk of food‐related diseases. © 2016 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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“…Consequently E. coli criterion was considered not to be a limiting factor for lactate removal in the current formulation. In contrast, Masana et al (2015) observed that lactate added at a higher concentration, i.e. 3%, could provide some protective action by reducing the number of E. coli STEC injured cells in fresh carpaccio.…”

Section: Discussionmentioning

confidence: 78%

Multi-criteria framework as an innovative tradeoff approach to determine the shelf-life of high pressure-treated poultry

Guillou

Lerasle²,

Simonin³

et al. 2016

International Journal of Food Microbiology

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A multi-criteria framework combining safety, hygiene and sensorial quality was developed to investigate the possibility of extending the shelf-life and/or removing lactate by applying High Hydrostatic Pressure (HHP) in a ready-to-cook (RTC) poultry product. For this purpose, Salmonella and Listeria monocytogenes were considered as safety indicators and Escherichia coli as hygienic indicator. Predictive modeling was used to determine the influence of HHP and lactate concentration on microbial growth and survival of these indicators. To that end, probabilistic assessment exposure models developed in a previous study (Lerasle, M., Guillou, S., Simonin, H., Anthoine, V., Chéret, R., Federighi, M., Membré, J.M. 2014. Assessment of Salmonella and L. monocytogenes level in ready-to-cook poultry meat: Effect of various high pressure treatments and potassium lactate concentrations. International Journal of Food Microbiology 186, 74-83) were used for L. monocytogenes and Salmonella. Besides, for E. coli, an exposure assessment model was built by modeling data from challenge-test experiments. Finally, sensory tests and color measurements were performed to evaluate the effect of HHP on the organoleptic quality of an RTC product. Quantitative rules of decision based on safety, hygienic and organoleptic criteria were set. Hygienic and safety criteria were associated with probability to exceed maximum contamination levels of L. monocytogenes, Salmonella and E. coli at the end of the shelf-life whereas organoleptic criteria corresponded to absence of statistical difference between pressurized and unpressurized products. A tradeoff between safety and hygienic risk, color and taste, was then applied to define process and formulation enabling shelf-life extension. In the resulting operating window, one condition was experimentally assayed on naturally contaminated RTC products to validate the multi-criteria approach. As a conclusion, the framework was validated; it was possible to extend the shelf-life of an RTC poultry product containing 1.8% (w/w) lactate by one week, despite slight color alteration. This approach could be profitably implemented by food processors as a decision support tool for shelf-life determination.

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High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio

Cited by 23 publications

References 37 publications

Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data

Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data

Sakacin‐A antimicrobial packaging for decreasing Listeria contamination in thin‐cut meat: preliminary assessment

Multi-criteria framework as an innovative tradeoff approach to determine the shelf-life of high pressure-treated poultry

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