Selection procedure of bioprotective cultures for their combined use with High Pressure Processing to control spore-forming bacteria in cooked ham

Ramaroson, Mihanta; Guillou, Sandrine; Rossero, Albert; Rezé, Sandrine; Anthoine, Valérie; Moriceau, Nicolas; Martin, Jean-Luc; Duranton, Frédérique; Zagorec, Monique

doi:10.1016/j.ijfoodmicro.2018.04.010

Cited by 28 publications

(28 citation statements)

References 68 publications

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“…The use of controlled microbiota or antimicrobial flora for preserving meat during storage (principle of the bio-preservation) was reported in 14 studies [ 26 , 33 , 89 , 90 , 97 , 132 , 133 , 134 , 135 , 136 , 137 , 138 , 139 , 140 ]. These studies aimed generally to prevent spoilage occurrence or inhibit pathogenic bacteria to ensure safety by inoculating, during food processes, one or several microorganisms considered as protective cultures especially from LAB groups, or bacteriocins thereof.…”

Section: Resultsmentioning

confidence: 99%

Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data

et al. 2020

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A literature search was performed on spoilage of fresh meat products by combining keyword query, text mining and expert elicitation. From the 258 collected studies, a quantitative analysis was first performed to identify the methods which are the most used to evaluate spoilage beside the preservation strategies suggested. In a second step focusing on a subset of 24 publications providing quantitative data on spoilage occurrence time, associations between spoilage occurrence time of meat products and specific spoilage indicators were investigated. The analysis especially focused on factors well represented in the 24 publications, i.e., gas packaging (O2 and CO2) and storage temperature. Relationships between spoilage occurrence and several microbiological indicators were also sought. The results point out possible advantages of removing dioxygen in packaging to delay spoilage occurrence, whereas, in the presence of dioxygen, the carbon dioxide proportion in the gas mixtures was shown to influence spoilage occurrence. The collected data clearly reveal a potentially protective role of lactic acid bacteria. Besides, while a spoilage role could be attributed to Pseudomonas spp., the growth of mesophilic aerobic microbes, Brochothrix spp. and Enterobacteriaceae seemed independent of spoilage occurrence time.

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Section: Resultsmentioning

confidence: 99%

Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data

et al. 2020

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“…This is pointing out that there is a clear gap in our knowledge on the HPP efficiency towards various microbial communities which may be present on cooked ham. Although the technology could be a very promising strategy to improve the safety of nitrite-reduced cooked ham, it is necessary to investigate whether it should be used as hurdle with the combination of other strategies such as biopreservation (Ramaroson et al, 2018).…”

Section: Discussionmentioning

confidence: 99%

“…Lactococcus lactis CH-HP15 (Ramaroson et al, 2018) was first cultivated on M17 agar plates (Biokar diagnostic, Beauvais, France) at 30°C for 72 h. One colony was inoculated for preculture in Medium Modelling Ham (MMH) (Ramaroson et al, 2018, Modugno et al, 2019 at 30°C for 24 h, and then cultured in MMH at 30°C under agitation at 65 rpm for 13h until early stationary phase. Bacterial enumerations were performed by plating serial dilutions of bacterial cultures, microbiota or ham stomached samples.…”

Section: Bacterial Strains Media and Growth Conditionsmentioning

confidence: 99%

“…level is 120 mg/kg) were used for challenge tests. Those were produced as previously described (Ramaroson et al, 2018). Briefly, pork ham muscles were defatted, trimmed and minced using a 20 mm grid.…”

Section: Challenge Testsmentioning

confidence: 99%

“…The L. lactis CH-HP15 bioprotective strain was inoculated at a higher level of 7 log CFU. g -1 to enable regrowth and ensure efficient biopreservation activity taking into account a possible high inactivation following the HPP treatment (Ramaroson et al, 2018). Table 2 is summarising the estimated bacterial population level at different storage times after the several processing treatments.…”

Section: Combined Effect Of Hpp and Biopreservation On Bacterial Commmentioning

confidence: 99%

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Combination of high pressure treatment at 500 MPa and biopreservation with aLactococcus lactisstrain for lowering the bacterial growth during storage of diced cooked ham with reduced nitrite salt

Chaillou¹,

Ramaroson²,

Coeuret³

et al. 2020

Preprint

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We investigated the combined effects of biopreservation and high pressure treatment on bacterial communities of diced cooked ham prepared with diminished nitrite salt. First, bacterial communities of four commercial brands of dice cooked ham from local supermarkets, sampled near the use-by-date, were characterised. The four ham microbiota showed a relative low diversity but harboured quite dissimilar communities. Two ham samples were dominated by different Proteobacteria (Pseudomonas, Serratia for one, Psychrobacter and Vibrio for the other one) while the two others were dominated by Firmicutes (Latilactobacillus and Leuconostoc). Second, sterile diced cooked ham, prepared with reduced level of nitrite was inoculated with the two Proteobacteria-rich microbiota collected from the aforementioned commercial samples together with a Lactococcus lactis protective strain. Dices were then treated at 500 MPa for 5 minutes and bacterial dynamics was monitored during storage at 8°C. Applied alone, none of the treatments stabilized durably the growth of hams microbiota. Nevertheless, the combination of biopreservation and high pressure treatment was efficient to reduce the growth of Proteobacteria spoilage species. However, this effect was dependent on the nature of the initial microbiota, showing that use of biopreservation and high pressure treatment as an alternative to nitrite reduction for ensuring cooked ham microbial safety merits attention but still requires improvement.

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Antimicrobial Peptides from Lactic Acid Bacteria as a Hurdle Technology Component for Food Preservation: Applications and Safety Considerations

Ruiz-Ramírez,

Guadarrama-Mendoza,

Valadez-Blanco

et al. 2024

Antimicrobial Peptides From Lactic Acid Bacteria

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Selection procedure of bioprotective cultures for their combined use with High Pressure Processing to control spore-forming bacteria in cooked ham

Cited by 28 publications

References 68 publications

Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data

Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data

Combination of high pressure treatment at 500 MPa and biopreservation with aLactococcus lactisstrain for lowering the bacterial growth during storage of diced cooked ham with reduced nitrite salt

Antimicrobial Peptides from Lactic Acid Bacteria as a Hurdle Technology Component for Food Preservation: Applications and Safety Considerations

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