Occurrence and characterization of Listeria monocytogenes from beef jerky processing line

Coradini, Marcia Goulart Lopes; Maia, Darla Silveira Volcan; Iglesias, Mariana; Haubert, Louise; Lopes, Graciela Völz; Silva, Danilo Augusto Lopes da; Nero, Luís Augusto; Silva, Wladimir Padilha da

doi:10.1007/s13197-018-3505-3

Cited by 9 publications

(3 citation statements)

References 25 publications

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“…The bacteria on surfaces in food-processing environments are a potential source of cross-contamination and can lead to food spoilage or transmission of disease, through scratched or unclean food-contact surfaces in processing lines ( Nidaullah et al., 2017 ; Coradini et al., 2019 ). Owing to condensation, these surfaces are favorable sites for bacteria to grow in static biofilms ( Petridis et al., 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Viability of Salmonella Typhimurium biofilms on major food-contact surfaces and eggshell treated during 35 days with and without water storage at room temperature

Lee

Roy

et al. 2020

Poultry Science

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Salmonella is one of the main foodborne pathogens that affect humans and farm animals. The Salmonella genus comprises a group of food-transmitted pathogens that cause highly prevalent foodborne diseases throughout the world. The aim of this study was to appraise the viability of Salmonella Typhimurium biofilm under water treatment at room temperature on different surfaces, specifically stainless steel (SS) , plastic (PLA) , rubber (RB) , and eggshell (ES) . After 35 D, the reduction of biofilm on SS, PLA, RB, and ES was 3.35, 3.57, 3.22, and 2.55 log CFU/coupon without water treatment and 4.31, 4.49, 3.50, and 1.49 log CFU/coupon with water treatment, respectively. The d R value (time required to reduce bacterial biofilm by 99% via Weibull modeling) of S. Typhimurium without and with water treatment was the lowest on PLA (176.86 and 112.17 h, respectively) and the highest on ES (485.37 and 2,436.52 h, respectively). The viability of the S. Typhimurium on ES and the 3 food-contact surfaces was monitored for 5 wk (35 D). The results of this study provide valuable information for the control of S. Typhimurium on different surfaces in the food industry, which could reduce the risk to consumers.

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Section: Introductionmentioning

confidence: 99%

Viability of Salmonella Typhimurium biofilms on major food-contact surfaces and eggshell treated during 35 days with and without water storage at room temperature

Lee

Roy

et al. 2020

Poultry Science

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“…Jerky is a traditional dried meat product preserved by drying to reduce water activity; it is convenient, has a rich nutrient content, and is shelf-stable without refrigeration ( Coradini et al, 2019 ). Jerky needs to be dried to a water activity value of ≤0.85 to achieve stability ( Triyannanto and Lee, 2016 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of Loquat (Eriobotrya japonica Lindl.) Leaf Extract with or without Ascorbic Acid on the Quality Characteristics of Semi-Dried Restructured Jerky during Storage

Kim¹,

Kim²,

Kang³

et al. 2022

Food Sci Anim Resour

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Deterioration of jerky during storage is a major concern; this is usually combated with natural or synthetic antioxidants. This study aimed to evaluate the quality characteristics of semi-dried restructured jerky with and without loquat leaf extract (LE) powder and ascorbic acid (AA) during storage for 180 days. The jerkies were formulated with 0%, 0.15%, and 0.3% LE and/or 0.05% AA (Control, no antioxidant; AA, 0.05% AA; LE 0.15, 0.15% loquat LE; LE 0.15-AA, 0.15% loquat LE+0.05% AA; LE 0.3, 0.3% loquat LE; LE0.3-AA, 0.3% loquat LE+0.05% AA). LE is a phenolic compound, whose 1,1-diphenyl-2-picrylhydarzyl radical scavenging activity and metal chelating activity were found to be higher than AA. All antioxidant combinations having higher LE concentration and containing AA were effective in delaying protein and lipid oxidation compared to the control or AA. At the end of storage period, LE 0.15-AA and AA had higher CIE a* and lower shear force than the control. Therefore, the combination of 0.15% LE and 0.05% AA can result in reduced protein and lipid oxidation without any negative effect on the quality characteristics of semi-dried restructured jerky.

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“…However, yuba has hardly been used as a meat analog, especially as a meat substitute for beef jerky. Beef jerky is one of the most popular cured meat products prepared by slicing or cutting marinated and dried beef into various sizes and shapes (Coradini et al, 2019). As a meat analog, the poor adhesion of the yuba film could be improved by stacking the films in layers to dry them.…”

Section: Introductionmentioning

confidence: 99%

A soy‐based jerky made from transglutaminase‐treated yuba film

Song

Kim

2022

Food Processing Preservation

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Yuba film was used as plant‐based jerky. To increase the cross‐linking of soy proteins, yuba films (Y) were treated with transglutaminase (TG) at different temperatures: 45°C (YT45), 50°C (YT50), and 55°C (YT55). FTIR confirmed the strongest cross‐linking effect of TG at 1632 and 1529 cm−1 in YT55 compared to YT45 and YT50. The free‐SH decreased with increasing temperature, whereas the ‐S‐S‐ cross‐linking increased in TG‐treated yuba jerky (YTs). The YT showed improved texture, cutting stress, and cohesiveness. The hardness of YTs was higher than that of Y (14.64 N). SEM showed that with increasing temperature, yuba jerky developed a smoother surface with a compact and denser network. Yuba jerky had high isoflavone and flavonoid. The aw of yuba jerky was between 0.861 and 0.886 during 6 days of storage at 25°C. Thus, YT has the potential to be used as a meat analog with good nutrients and shelf life. Novelty impact statement This study used yuba film to develop a beef jerky analog. To improve the adhesiveness of the Yuba layer via the cross‐linking of soy protein, TG treatment was applied at different temperatures prior to vacuum packaging. Our results demonstrated that yuba jerky could be a potential choice as a meat analog with a softer texture and lower cutting stress and with similar chewiness to beef jerky by using TGase to improve cross‐linking of plant‐based proteins.

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Occurrence and characterization of Listeria monocytogenes from beef jerky processing line

Cited by 9 publications

References 25 publications

Viability of Salmonella Typhimurium biofilms on major food-contact surfaces and eggshell treated during 35 days with and without water storage at room temperature

Viability of Salmonella Typhimurium biofilms on major food-contact surfaces and eggshell treated during 35 days with and without water storage at room temperature

Effects of Loquat (Eriobotrya japonica Lindl.) Leaf Extract with or without Ascorbic Acid on the Quality Characteristics of Semi-Dried Restructured Jerky during Storage

A soy‐based jerky made from transglutaminase‐treated yuba film

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