Inactivation Efficiency of Escherichia coli and Listeria monocytogenes in Ground Pork by Combination of Natural Food Ingredients and High Pressure Processing

Abstract

The objective of this study was to examine the effects of a combined treatment regarding antimicrobial food ingredients and high pressure processing (HP) on the inactivation efficiency of Escherichia coli and Listeria monocytogenes inoculated into ground pork. Ethanol extracted from garlic, leeks, onions, and ginger powder was prepared. Half of the prepared powder was irradiated at 5 kGy to see the effect of pasteurization before addition. The prepared food ingredients were added into radiation-sterilized ground pork (1%, w/w), and inoculated with E. coli and L. monocytogenes. The samples were vacuumpacked and applied with HP at 0.1 (control), 300, 450, and 600 MPa. Microbial log reduction increased with the increase of pressure up to 600 MPa. With minor exceptions, overall efficiency of HP treatment with regards to inactivation of pathogens increased. Inoculated microorganisms showed approximately 7-8 Log reductions by 600 MPa, except for L. monocytogenes treated with garlic (5.7 Log reductions). The E. coli reduction in ground pork mixed with ethanol extracted garlic showed the highest efficiency (1.86) compared to leeks (1.25-1.31), onions (1.17-1.44), and ginger (1.50-1.82) when treated at an HP of 450 MPa. There was no evidence for the advantage of pasteurization concerning the food ingredients before addition of antimicrobial food ingredients and HP. Results demonstrate that the combination of antimicrobial food ingredients and HP treatment may help improve the efficiency of sterilization in meat systems.

Influence of Perilla frutescens var. acuta Water Extract on the Shelf Life and Physicochemical Qualities of Cooked Beef Patties

“…acuta inhibited the growth of Salmonella enteritis and Bacillus cereus at concentrations of 4000 and 1000 ppm, respectively ( Kim et al , 2004 ). The antimicrobial activity of plant extracts differs depending on the species and the strain of a pathogen ( El-Chaghaby et al , 2014 ; Jung et al , 2012b ). In addition, extraction solvents affect the antimicrobial and antioxidant activities of plant extracts.…”

High pressure processing for dark-firm-dry beef: effect on physical properties and oxidative deterioration during refrigerated storage

“…In meat industry, HPP is commonly used to extend the shelf-life of ready-to-eat meat products. Many studies have been conducted to observe whether HPP gives any impact on functional properties, nutritive values and microbiological quality of the meat and meat products [ 1 , 2 ].…”

Identification of Microorganisms in Duck Meat Products Available in Korea and the Effect of High Hydrostatic Pressure

“…Additionally, Kruk et al . (2011) and Jung et al . (2012) indicated that pressures of 450 to 600 MPa almost completely eliminated three major pathogens, i.e., Salmonella Typhimurium, E. coli , and L. monocytogenes .…”

“…The chromosomal DNA of isolated strain was separated by using the SolGent Genomic DNA prep kit (SolGent, Korea). The DNA extracts were used for the polymerase chain reaction (PCR) with the universal primers [27F (5'-AGA GTT TGA TCC TGG CTC AG-3') and 1492R (5'-GGT TAC CTT GTT ACG ACT T-3')] ( Marchesi et al . 1998 ).…”