Inhibition of Salmonella sp. Listeria monocytogenes and Staphylococcus aureus in cooked ham by combining antimicrobials, high hydrostatic pressure and refrigeration

Jofré, Anna; Garriga, Margarita; Aymerich, Teresa

doi:10.1016/j.meatsci.2007.06.015

Cited by 124 publications

(73 citation statements)

References 29 publications

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“…Poultry meat can, however, be easily contaminated by microorganisms and support the growth of pathogens causing foodborne diseases Anang et al, 2007 . L. monocytogenes, Salmonella, and Staphylococcus aureus are the most commonly reported pathogens implicated in foodborne outbreaks Jofré et al, 2008 . L. monocytogenes has been detected in a wide variety of poultry and meat products Esteban et al, 2008 and is known as the causative agent of listeriosis, a disease particularly dangerous to certain risk groups, such as pregnant women, newborns, the elderly, and immuno-compromised patients Kiran and Osmanagaoglu, 2014 .…”

Section: Introductionmentioning

confidence: 99%

Biopreservative Efficacy of Bacteriocin BacFL31 in Raw Ground Turkey Meat in terms of Microbiological, Physicochemical, and Sensory Qualities

et al. 2017

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The effect of the semi purified bacteriocin BacFL31 at 200 and 400 AU/g on the shelf life of refrigerated raw ground turkey meat was investigated. The microbiological, physicochemical, and sensory properties of the meat samples were examined during refrigerated storage. The findings indicated that BacFL31 treatments were effective p<0.05 against the proliferation of various spoilage microorganisms and suppressed the growth of Listeria monocytogenes and Salmonella Typhimurium. The pH, % Met-MB, and TBA-RS values of the treated samples were lower p<0.05 than those of their control samples. The addition of BacFL31 extended the shelf life and enhanced the sensory attributes of the turkey meat samples during refrigerated storage. These results suggest that BacFL31 could be considered a promising candidate for future application as an additive to preserve the raw turkey meat during storage at 4 .

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Section: Introductionmentioning

confidence: 99%

Biopreservative Efficacy of Bacteriocin BacFL31 in Raw Ground Turkey Meat in terms of Microbiological, Physicochemical, and Sensory Qualities

et al. 2017

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“…It is commercially used to process various kinds of foods mainly to increase their shelf life and enhance food safety by inactivating pathogenic bacteria, such as Listeria monocytogenes, Salmonella, and Escherichia coli O157:H7 (17,18). Sometimes it is commercially used as a processing aid; for example, it has been used to facilitate oyster shucking.…”

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confidence: 99%

Evaluation of the Porcine Gastric Mucin Binding Assay for High-Pressure-Inactivation Studies Using Murine Norovirus and Tulane Virus

Chen

2015

Appl Environ Microbiol

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We compared the results of high-hydrostatic-pressure (HHP) inactivation of murine norovirus type 1 (MNV-1) and Tulane virus (TV) obtained by a porcine gastric mucin binding assay followed by quantitative reverse transcription-PCR (referred to here as the PGM-MB/PCR assay) and a plaque assay and evaluated HHP inactivation of a human norovirus (HuNoV) genogroup I genotype 1 (GI.1) strain and a HuNoV GII.4 strain by using the PGM-MB/PCR assay. Viruses were treated at different pressure levels for 2 min at 4 or 21°C in culture medium of neutral pH and in culture medium of pH 4 at 21°C. The log reductions of infectious MNV-1 and TV particles caused by HHP were assessed using the PGM-MB/PCR and plaque assays, while the log reductions of HuNoVs were assessed by the PGM-MB/PCR assay only. For TV and MNV-1, the two pressure inactivation curves obtained using the plaque and PGM-MB/PCR assays were almost identical at <2-log-reduction levels regardless of the treatment temperature and pH. Further increasing the pressure over the 2-log-reduction level resulted in higher log reductions of TV and MNV-1, as assessed by the plaque assay, but did not increase the log reductions, as assessed by the PGM-MB/PCR assay. HHP treatments could achieve maximum reductions of ϳ3 and 3.5 log units for GI.1 and GII.4, respectively, as assessed by the PGM-MB/PCR assay. On the basis of these results, it can reasonably be concluded that the PGM-MB/PCR assay would very likely be able to estimate HHP inactivation of HuNoV at <2-log-reduction levels. It would also likely conservatively quantify HHP inactivation of the GI.1 strain at 2-to 3-log-reduction levels and the GII.4 strain at 2-to 3.5-log-reduction levels.H uman norovirus (HuNoV) is the leading cause of foodborne illnesses in the United States (1). It has frequently been associated with a variety of ready-to-eat foods, including berries, salsa, and guacamole, and raw shellfish, such as oysters (2-4). Currently, the lack of suitable cell culture systems and practical small-animal models has been hindering research for developing and/or identifying effective processing methods to inactivate HuNoV (1, 5). Therefore, evaluation of the efficacy of processing treatments must rely on HuNoV surrogates. The accuracy of methods that use these surrogates is questionable since direct comparison of methods that use surrogates with methods that use HuNoV is not possible. Molecular biology methods, mostly quantitative reverse transcription-PCR (qRT-PCR), can be used for HuNoV quantification. However, these methods can detect only the presence of HuNoV RNA and cannot distinguish between infectious and noninfectious virus particles.HuNoVs are reported to bind to histo-blood group antigens (HBGAs) in the human intestinal tract, and HBGAs are considered the attachment factors necessary for infection (6, 7). To initiate infection, HuNoVs need to be able to bind to HBGAs to enter the host cells. Porcine gastric mucin (PGM) contains HBGAs and has been shown to be able to bind to genogroup I (GI) and genogroup II...

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“…Enteritidis from pigs and porcine meat is among the most frequently isolated serovars in the EU and non-MSs as mentioned in reports for 2004-2011 (3). Recontamination of ready-to-eat products, such as cooked ham, during post-processing may be the cause of food-borne outbreaks (8).…”

Section: Introductionmentioning

confidence: 99%

Effect of temperature on the growth kinetics of Salmonella Enteritidis in cooked ham

Szczawinska

Szczawinski

Łobacz

2014

Bulletin of the Veterinary Institute in Pulawy

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The aim of the study was to determine a growth rate of Salmonella Enteritidis in cooked ham stored under different temperatures and to compare usefulness of the mathematical models for describing the microbiological data. The samples of cooked pork ham were inoculated with the mixture of three Salmonella Enteritidis strains and stored at 5°C, 10°C, 15°C for 21 d, and at 20°C and 25°C for 5 d. The number of salmonellae was determined at 10 periods of storage at each temperature. From each sample a series of decimal dilutions were prepared and plated onto Brilliant Green Agar. The plates were incubated at 37°C for 24-48 h under aerobic conditions. The colonies grown on culture media were counted, bacterial counts were multiplied by the appropriate dilutions, and number of bacteria (colony-forming units) was calculated. The bacterial counts were transformed into logarithms and analysed using IBM SPSS Statistics 20. The experiment was performed in five replicates. The obtained growth curves of bacteria were fitted to primary growth models, namely Gompertz, logistic, and Baranyi models. The goodness-of-fit test was evaluated by calculating mean square error and Akaike's criterion. Growth kinetics values from the modified Gompertz and logistic equations were calculated. It was found that in samples of ham stored at 5°C and 10°C for 21 d, the number of bacteria remained almost at the same level during storage. In samples stored at 15°C, 20°C, and 25°C growth of salmonellae was observed. It was found that logistic model gave in most cases the best fit to obtained microbiological data describing the behaviour of S. Enteritidis in cooked ham. The growth kinetics values calculated in this study from logistic equations can be used to predict potential S. Enteritidis growth in cooked ham stored at 15°C, 20°C, and 25°C.

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Inhibition of Salmonella sp. Listeria monocytogenes and Staphylococcus aureus in cooked ham by combining antimicrobials, high hydrostatic pressure and refrigeration

Cited by 124 publications

References 29 publications

Biopreservative Efficacy of Bacteriocin BacFL31 in Raw Ground Turkey Meat in terms of Microbiological, Physicochemical, and Sensory Qualities

Biopreservative Efficacy of Bacteriocin BacFL31 in Raw Ground Turkey Meat in terms of Microbiological, Physicochemical, and Sensory Qualities

Evaluation of the Porcine Gastric Mucin Binding Assay for High-Pressure-Inactivation Studies Using Murine Norovirus and Tulane Virus

Effect of temperature on the growth kinetics of Salmonella Enteritidis in cooked ham

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