High voltage atmospheric cold plasma treatment of Listeria innocua and Escherichia coli K-12 on Queso Fresco (fresh cheese)

Wan, Zifan; Misra, N.N.; Li, Guo; Keener, Kevin M.

doi:10.1016/j.lwt.2021.111406

Cited by 36 publications

(11 citation statements)

References 58 publications

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“…Additionally, HVAP treatment caused minimal impact of cheese quality parameters such as pH, moisture, color, texture properties, and lipid oxidation. 42 Milk pasteurization continues to be the only control measure during industrial QF manufacturing to protect consumers from pathogenic microorganisms in raw milk; however, inadequate handling postpasteurization increases the risk of contamination of the final cheese. Additionally, postprocessing technologies are being investigated as a potential final step of QF manufacturing as an additional safety measure in the unfortunate scenario that L. monocytogenes postpasteurization contamination occurs.…”

Section: ■ Postprocessing Technologymentioning

confidence: 99%

“…HVAP is a promising novel nonthermal technology to treat packaged QF; however, the microstructure and roughness of QF limits the efficacy of HVAP. 43 HVAP research in QF has been limited to challenge packaged cheese under gas blends with a high composition of either O 2 or N 2 , 42,43 atmospheric conditions that do not prevent L. monocytogenes growth, 38 and additional research may aim to apply HVAP in QF packaged under MAP conditions that controls the growth of L. monocytogenes, with the hopes of achieving initial reduction of the pathogen due to plasma (HVAP) and further growth inhibition during storage due to MAP.…”

Section: ■ Postprocessing Technologymentioning

confidence: 99%

“…Novel nonthermal technologies, in particular high voltage atmospheric plasma (HVAP), may be used to treat packaged QF to reduce pathogenic and spoilage contaminants. HVAP consists of the exposure of packaged food to a strong electric field which will break down the gas (plasma) inside the package acting as an antimicrobial agent . Recent studies have evaluated HVAP on QF and reported reductions of Listeria innocua of up to 1.6 log CFU/g after treatment; , however, Listeria counts were not monitored during cheese storage, and it is unknown if the residual effect of HVAP may cause greater pathogen reduction over time.…”

Section: Postprocessing Technologymentioning

confidence: 99%

“…HVAP consists of the exposure of packaged food to a strong electric field which will break down the gas (plasma) inside the package acting as an antimicrobial agent . Recent studies have evaluated HVAP on QF and reported reductions of Listeria innocua of up to 1.6 log CFU/g after treatment; , however, Listeria counts were not monitored during cheese storage, and it is unknown if the residual effect of HVAP may cause greater pathogen reduction over time. Additionally, HVAP treatment caused minimal impact of cheese quality parameters such as pH, moisture, color, texture properties, and lipid oxidation …”

Section: Postprocessing Technologymentioning

confidence: 99%

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Recent Advances in Listeria Mitigation for Queso Fresco

Ibarra-Sánchez

Miller

Holle

2022

ACS Food Sci. Technol.

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Hispanic-style fresh cheeses (HSFC), in particular queso fresco, continue to be among the most frequent cause of listeriosis outbreaks in the United States. These cheeses typically have a near neutral pH, high moisture and low salt content resulting in a food product that provides favorable conditions for the growth of spoilage and pathogenic bacteria. Refrigeration is the primary means of postpasteurization microbial control with these products. However, Listeria monocytogenes is a psychrotroph that can contaminate HSFC postpasteurization and grow during refrigerated storage. Thus, there is an urgent need for novel and effective strategies to control L. monocytogenes growth in HSFC while maintaining the sensory attributes of HSFC. In this Review, we will describe recent advances in improving the safety of HSCs. In particular, we will focus on strategies that include the incorporation of preservatives, from novel sources or commercially available, that can limit L. monocytogenes growth and processing technologies that can be used on finished products.

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Section: ■ Postprocessing Technologymentioning

confidence: 99%

Section: ■ Postprocessing Technologymentioning

confidence: 99%

Section: Postprocessing Technologymentioning

confidence: 99%

Section: Postprocessing Technologymentioning

confidence: 99%

See 2 more Smart Citations

Recent Advances in Listeria Mitigation for Queso Fresco

Ibarra-Sánchez

Miller

Holle

2022

ACS Food Sci. Technol.

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“…Despite these measures, cheese is still a food susceptible to contamination by pathogenic and spoilage microorganisms, which lead from reduced commercial validity to serious risks to the consumer's health [8]. To improve the safety of cheese, some techniques such as thermal processing, high hydrostatic pressure, high voltage atmospheric cold plasma, several types of packaging as well as the use of active compounds such as chitosan, bacteriocins or essential oils have been studied to control foodborne and spoilage bacteria [9][10][11][12][13].…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Activity of Myrtus communis L. and Rosmarinus officinalis L. Essential Oils against Listeria monocytogenes in Cheese

Saraiva

Silva

García‐Díez

et al. 2021

Foods

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Listeria monocytogenes has been referred to as a concern microorganism in cheese making due to its ability to survive and grow in a wide range of environmental conditions, such as refrigeration temperatures, low pH and high salt concentration at the end of the production process. Since cheese may be a potential hazard for consumers, especially high-risk consumers (e.g., pregnant, young children, the elderly, people with medical conditions), efforts of the dairy industry have been aimed at investigating new conservation techniques based on natural additives to meet consumers’ demands on less processed foods without compromising the food safety. Thus, the aim of this study was to evaluate the efficacy of Myrtus communis L. (myrtle) and Rosmarinus officinalis L. (rosemary) essential oils (EO) against Listeria monocytogenes ATCC 679 spiked in sheep cheese before ripening. After the cheesemaking process, the samples were stored at 8 °C for 2 h, 1 d, 3 d, 14 d and 28 d. The composition of EO was identified by gas chromatography-mass spectrometry (GC-MS) analysis. Constituents such as 1,8-cineole, limonene, methyl-eugenol, α-pinene, α-terpineol, α-terpinolene and β-pinene were present in both EO, accounting for 44.61% and 39.76% from the total of chemical compounds identified for myrtle and rosemary EO, respectively. According to the chemical classification, both EO were mainly composed of monoterpenes. Minimum inhibitory concentration (MIC) against L. monocytogenes was obtained at 31.25 μL/mL to myrtle EO and at 0.40 μL/mL to rosemary EO. Then, cheeses were inoculated with L. monocytogenes (Ca. 6 log CFU/mL) and EO was added at MIC value. The addition of rosemary and myrtle EO displayed lower counts of L. monocytogenes (p < 0.01) (about 1–2 log CFU/g) during the ripening period compared to control samples. Ripening only influences (p < 0.001) the growth of L. monocytogenes in control samples. Since rosemary and myrtle EO do not exert any negative impact on the growth of native microflora (p > 0.05), their use as natural antimicrobial additives in cheese demonstrated a potential for dairy processors to assure safety against L. monocytogenes.

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