Production of mortadella: behavior of Listeria monocytogenes during processing and storage conditions

Bersot, Luciano S.; Landgraf, Mariza; Franco, Bernadette D.G.M.; Destro, M.T.

doi:10.1016/s0309-1740(00)00068-1

Cited by 20 publications

(11 citation statements)

References 20 publications

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“…This result differs from the one observed in a previous study (1), carried out with non-sliced mortadella, where the pathogen was detected in 26.7% of the samples. These findings indicate that slicing has an important role in the contamination process.…”

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confidence: 99%

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Behaviour of L. monocytogenes in sliced, vacuum-packed mortadella

Bersot

Gillio

Tavolaro

et al. 2008

Braz. J. Microbiol.

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This study evaluated the growth of naturally occurring L. monocytogenes in sliced, vacuum-packed mortadella samples during storage at 5ºC until the expiration date. Tukey's test indicated that counts of L. monocytogenes on 0, 10, 20, 30 and 40 days of storage were significantly different (p<0.05), indicating growth during shelf life. In three trials, the mean increase was 1.72 log cycles. Vacuum packing and storage under refrigeration were not effective in controlling the growth of L. monocytogenes in sliced mortadella, indicating that good manufacturing practices and implemented HACCP programs are essential to assure safety of this product.

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confidence: 99%

“…A previous study has shown that L. monocytogenes does not survive the cooking process of mortadella (1) indicating that presence of the pathogen in vacuum-packed sliced product is due to cross-contamination during slicing/packaging.…”

mentioning

confidence: 99%

Behaviour of L. monocytogenes in sliced, vacuum-packed mortadella

Bersot

Gillio

Tavolaro

et al. 2008

Braz. J. Microbiol.

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“…USA) require zero tolerance of L. monocytogenes in ready-to-eat (RTE) food, the prevalence of this pathogen in RTE meat products generally range from 2.7 to 20%, whereas, the prevalence of Listeria spp. range from 1.8 to 48% (Bersot, Landgra, Franco, & Destro, 2001;Meloni et al, 2009;Mena et al, 2004;Vitas, Aguado, & Garcia-Jalon, 2004).…”

Section: Introductionmentioning

confidence: 99%

Prevalence of Listeria spp. and antibiotic susceptibility of Listeria monocytogenes isolated from raw chicken and ready-to-eat chicken products in Jordan

2011

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“…L. monocytogenes is a psychrotrophic bacteria that is capable of growing at temperatures as low as 0°C, both under aerobic and anaerobic conditions (Bersot, Landgraf, Franco, & Destro, ; Gómez et al, ). It may cause serious concern in foods, due to the ability of reaching high numbers at chill condition (Harvey & Gilmour, ; Senczek, Stephan, & Untermann, ).…”

Section: Introductionmentioning

confidence: 99%

Determination of the effect of ethyl pyruvate on the surface contamination of sausage to Listeria monocytogenes by using Q‐PCR assay

Çetin

Ozkaya

Uran

et al. 2019

Journal of Food Safety

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In this study, we examined the effect of ethyl pyruvate on the efficacy of the inactivation of Listeria monocytogenes on the surface of sausage samples by using quantitative PCR (Q‐PCR). Propidium monoazide (PMA) was used for direct quantification of viable and dead cells. The samples inoculated with L. monocytogenes (~3 to 4 log CFU/mL) and uninoculated samples were treated with 0, 42, 105, and 420 mg/L vaporized ethyl pyruvate (EP) in 1 L volume containers. Sausage samples were tested on Days 0, 7, 14, 21, and 28 with regards to changes in microbial, physicochemical, and quality characteristics. As compared with control samples (EP no‐applied), 105 and 420 mg/L concentration of vaporized EP applications were provided 1 and 2 log reduction, respectively. The vaporized EP application was considered to be an alternative preservation method for the modified atmosphere and vacuum packaging and could be easily applied, especially in meat products such as sausages. Practical application EP could be used for successful preservation of meat and meat products.

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Production of mortadella: behavior of Listeria monocytogenes during processing and storage conditions

Cited by 20 publications

References 20 publications

Behaviour of L. monocytogenes in sliced, vacuum-packed mortadella

Behaviour of L. monocytogenes in sliced, vacuum-packed mortadella

Prevalence of Listeria spp. and antibiotic susceptibility of Listeria monocytogenes isolated from raw chicken and ready-to-eat chicken products in Jordan

Determination of the effect of ethyl pyruvate on the surface contamination of sausage to Listeria monocytogenes by using Q‐PCR assay

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