Modeling and designing a Listeria monocytogenes control strategy for dry-cured ham taking advantage of water activity and storage temperature

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

doi:10.1016/j.meatsci.2020.108131

Cited by 19 publications

(17 citation statements)

References 20 publications

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“…Only a slight difference ( p < 0.05) was detected between the sample with the highest count (the control in the water-based marinade) and the sample inoculated with S. xylosus in the same marinade. Although L. monocytogenes is a psychotropic microorganism [ 68 ], it did not multiply during the marination phase, even when the conditions were favorable, such as a lack of nitrite or inoculated competition. This might be due to the initial high salt concentration at the surface until it equilibrated in the product, or a washing effect of the microorganisms might have occurred in the marinade, ultimately due to the ability of these strains, under these conditions, to adhere to the food surface [ 69 ].…”

Section: Resultsmentioning

confidence: 99%

Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins

Patarata

Carvalho

Fraqueza

2022

Foods

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Cured pork loins are valued products due to their particular sensory characteristics. These products are usually prepared with nitrite to guarantee adequate color and pathogen control. The use of nitrite in meat products has been criticized due to its potential contribution to carcinogenic N-nitroso-compound formation. The present work aimed to evaluate the effect of eliminating nitrite from the manufacturing of cured loins made with wine- and water-based marinades on the color evaluation of consumers and on the behavior of Clostridium sporogenes, Listeria monocytogenes, and Salmonella. The use of nitrite in processing cured loins resulted in a color considered adequate by more than 50% of the consumers. When nitrite was not used, the color was described mainly as weak. The hedonic evaluation of cured loins did not reflect the color evaluation. The samples with a weak and an adequate color had similar hedonic evaluations. The present work did not allow us to infer the potential interest in injecting S. xylosus into meat to prepare cured loins. The use of nitrite did not affect the survival of Cl. sporogenes, L. monocytogenes, or Salmonella. The reduction in the aw was the primary determinant influencing pathogen survival. The production of nitrite-free cured loins seems possible once the control of pathogens can be achieved. However, the product will have a weaker color. Consumers appreciate sensory aspects other than color, which, combined with the positive impact of the “additive-free” claim, can support the possibility of producing cured loins without nitrite.

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Section: Resultsmentioning

confidence: 99%

Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins

Patarata

Carvalho

Fraqueza

2022

Foods

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“…The prevalence levels of L. monocytogenes in dry cured meat is highly dependent on the type of meat. In case of cured ham the overall occurrence of L. monocytogenes in retail varies from not detected to a prevalence up to 12% (Serra‐Castelló et al., 2020 ). In Spain, the prevalence in dry‐cured ham deboning and slicing areas was 9.16% (Alía et al., 2020 ).…”

Section: Description Of Work Programmementioning

confidence: 99%

Training in tools to develop quantitative microbial risk assessment along the food chain of Spanish products

Zambon

Perez

Spilimbergo

2022

EFS2

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Food safety is a widespread challenge. Every year it is estimated that almost 1 in 10 people in the world fall ill after eating contaminated food resulting in over 400,000 deaths. The risk of outbreaks is higher when consuming ready‐to‐eat (RTE) products because they are eaten without a further cooking process that could inactivate pathogenic microorganisms. Hence, food processing is essential to increase the safety of RTE products. Microbiological risk assessment (MRA) integrates food science, microbiology and data science to provide a comprehensive understanding of the safety of the food system. MRA provides qualitative and/or quantitative information to decision makers, which might promote the adoption of better food practices. In this contest, this project aims to study and implement tools for quantitative microbial risk assessment (QMRA) of food products along the food chain. A common RTE product (cured ham) from Spain was used as a case study. Following, the exposure assessment model was implemented using mathematical models and statistical software to describe the microbial behaviour along the food chain. The study presents the possibility to identify the risk exposure in different scenarios (e.g. growth during different storage conditions, inactivation induced by traditional or innovative decontamination techniques), showing the flexibility of the predictive tools developed.

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“…A strategy to control L. monocytogenes at the end-product, before market release, is the corrective storage, which takes advantage of the metabolic exhaustion of pathogens exposed to growth limiting a w (water activity) values at room temperature. For instance, Serra-Castelló et al (2020) found out that 6 days at 25 • C would reduce 1 Log 10 levels of L. monocytogenes in Iberian dry-cured ham (a w < 0.87). Another lethality strategy to increase the food safety of RTE meat products is the application of non-thermal high-pressure processing (HPP) (Buchanan et al, 2017;Bover-Cid et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…Challenge testing is a methodology widely used to investigate the behavior of pathogens inoculated in a food matrix that is submitted to study conditions mimicking the industrial process (Bonilauri et al, 2019;Bover-Cid et al, 2019;Serra-Castelló et al, 2020). Predictive models available in the scientific literature could also be used to simulate the behavior of pathogens during the production process and their subsequent storage period introducing the physico-chemical characteristics of the product as inputs (Walls and Scott, 1997;Fakruddin et al, 2012;Pérez-Rodríguez and Valero, 2013;Guillier, 2016;Bover-Cid et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing

Austrich-Comas

Serra-Castelló²,

Jofré³

et al. 2022

Front. Microbiol.

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Listeria monocytogenes is one of the most relevant pathogens for ready-to-eat food, being a challenge for the food industry to comply with microbiological criteria. The aim of the work was to assess the behavior of L. monocytogenes in two types of chicken-based dry-fermented sausages during the fermentation and ripening, with or without a bioprotective starter culture (Latilactobacillus sakei CTC494). To complement the challenge testing approach, simulations with different predictive models were performed to better understand the role of contributing factors. The impact of post-processing strategies, such as high-pressure processing and/or corrective storage was assessed. The chicken meat was inoculated with a cocktail of three L. monocytogenes strains, mixed with other ingredients/additives and stuffed into small (snack-type) or medium (fuet-type) casings. Snack-type was fermented (22°C/3 days) and ripened (14°C/7 days), while fuet-type was ripened (13°C/16 days). At the end of ripening, HPP (600 MPa/5 min) and/or corrective storage (4 or 15°C/7 days) were applied. The suitability of HPP after fermentation was evaluated in the snack-type sausages. Pathogen growth (>3 Log10) was observed only during the fermentation of the snack type without a starter. The bioprotective starter prevented the growth of L. monocytogenes in the snack-type sausages and enhanced the inactivation (1.55 Log10) in fuet-type sausages, which could be related to the higher lactic acid production and consequent decrease of pH, but also the production of the antilisterial bacteriocin sakacin k. The gamma concept model allowed us to identify the main factors controlling the L. monocytogenes’ growth, i.e., the temperature during the early stages and aw at the end of the production process. The earlier acidification linked with the addition of starter culture made the interaction with the other factors (undissociated lactic acid, aw and temperature) to be the growth-preventing determinants. High-pressure processing only caused a significant reduction of L. monocytogenes in snack-type, which showed higher aw. The application of HPP after fermentation did not offer a relevant advantage in terms of efficacy. Corrective storage did not promote further pathogen inactivation. The findings of the work will guide the food industry to apply effective strategies (e.g., fermentation temperature and bioprotective starter cultures) to control L. monocytogenes in chicken dry-fermented sausages.

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Modeling and designing a Listeria monocytogenes control strategy for dry-cured ham taking advantage of water activity and storage temperature

Cited by 19 publications

References 20 publications

Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins

Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins

Training in tools to develop quantitative microbial risk assessment along the food chain of Spanish products

Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing

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