Survival of Pathogenic Yersinia enterocolitica in Vacuum-packed or Non-vacuum-packed Pork at Low Temperature

Hayashidani, Hideki; Iwata, Tadahisa; Yamaguchi, Satoko; Hara-Kudo, Yukiko; Okatani, Tomomitsu A.; Watanabe, Maiko; Lee, Ken-ichi; Kumagai, Shinya

doi:10.4265/bio.13.139

Cited by 4 publications

(6 citation statements)

References 21 publications

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“…Hayashidani et al . () demonstrated that the pH value of pork is an important factor for inhibiting the growth of Y. enterocolitica . Bodnaruk and Draughon () reported that Y. enterocolitica grew faster in packed pork meat in which the pH value was 6.0 or more than in pork meat with pH values of 5.8 and lower.…”

Section: Resultsmentioning

confidence: 99%

The Effect of Different Packaging Conditions, pH and Lactobacillus spp. on the Growth of Yersinia enterocolitica in Pork Meat

Ivanović

Janjić

Đorđević

et al. 2015

Journal of Food Processing and Preservation

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The growth of Yersinia enterocolitica and lactic acid bacteria in minced pork meat stored at 4C under vacuum and modified atmosphere packaging (MAP) was determined. In addition, the influence of different pH values and total volatile basic nitrogen (TVB-N) on the growth of Y. enterocolitica was evaluated. Ground meat was packed under customary conditions using vacuum and modified atmospheres with different CO2 concentrations (MAP 1 was 20% O2, 50% CO2 and 30% N2; MAP 2 was 20% O2, 30% CO2 and 50% N2) and stored at 4 ± 1C for 12 days. During the storage time, Y. enterocolitica counts were determined by direct plate counts. Y. enterocolitica counts in pork were not significantly different (P > 0.01; P > 0.05) under the two packaging conditions, but were significantly different (P < 0.01; P < 0.05) between storage days in the same packs. Packaging with higher CO2 concentration had an inhibitory effect on the growth of Y. enterocolitica. PRACTICAL APPLICATIONSSeveral preservation techniques are used to extend the shelf life of meat and meat products. Packaging of fresh meat is a common application to protect meat quality. Modified atmosphere packaging (MAP) involves replacement of air in a package of food with different mixture of gases. For proper MAP application and for preserving meat quality, it is crucial to choose a suitable combination of gas, packaging system, packaging application and packaging material. A specific gas combination to ensure meat quality should be used. Several studies have been performed to study the extension of fresh pork meat shelf life using MAP techniques. However, there are few data on the behavior of Yersinia enterocolitica in pork meat under MAP. The results of this research will form the basis for further studies and will also be beneficial for the meat industry.

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Section: Resultsmentioning

confidence: 99%

The Effect of Different Packaging Conditions, pH and Lactobacillus spp. on the Growth of Yersinia enterocolitica in Pork Meat

Ivanović

Janjić

Đorđević

et al. 2015

Journal of Food Processing and Preservation

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“… 30 , 37 , 38 , 39 , 40 Because of these reason it is supposed that this group of bacteria are inhibited in MAP in the present study until day 6 ( Table 1 ) by LAB, dominant bacteria in packaged meat stored at refrigeration temperatures (below 10 °C). 41 , 42 , 43 , 44 , 45 LAB are an integral part of the natural microbiota of meat. 46 During present study, the LAB increase in the minced meat during 12 days at 3 ± 1 °C was greater than increases of the other bacterial groups studied, which could be due to the better adaptation of LAB to these conditions.…”

Section: Discussionmentioning

confidence: 99%

Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere

Djordjević

Bošković

Starcević

et al. 2018

Brazilian Journal of Microbiology

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The effect of different modified atmosphere packaging regimes on the behavior of Salmonella spp. on minced meat was studied. Minced meat was experimentally contaminated with a Salmonella spp. cocktail (S. Enteritidis, S. Typhimurium, S. Infantis and S. Arizonae), packaged under vacuum or modified atmosphere with initial headspaces containing 20%O2/50%CO2/30%N2 and 20%O2/30%CO2/50%N2) and stored at 3 ± 1 °C for 12 days. Samples were analyzed for Salmonella spp., viable and lactic acid bacteria count every third day. Salmonella spp. counts decreased during storage in all packaging types, with reductions of about 1.5 log CFU/g. A significant difference (p < 0.01) was noted between Salmonella spp. counts in meat packaged in vacuum and modified atmospheres, although there was no significant difference in Salmonella spp. count between meat packaged in 50%CO2, and meat packaged in 30%CO2. At the end of the study, there were significant differences (p < 0.01; p < 0.05) in total viable and lactic acid bacterial counts between meat packaged in vacuum and modified atmosphere, and the lowest counts were noted in meat packaged in modified atmosphere with 50%CO2.

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“…Logue and others () suggested that pathogenic Y. enterocolitica O:3 (strain GER) was inhibited in pork due to competition from the natural meat microbes, especially the pseudomonads. However, Hayashidani and others () concluded that the pork microflora did not have any clear effect on the survival of Y. enterocolitica O:3, O:5,27, O:8, and O:9, since the Y. enterocolitica population was maintained at similar levels in sterilized and untreated pork stored in aerobic or vacuum conditions during storage at 2 and 7 °C for 5 wk. Instead, they suggested that the growth of pathogenic Y. enterocolitica in pork was inhibited by pH rather than by other bacteria in pork.…”

Section: Control In Pork Productsmentioning

confidence: 99%

“…In general, Y. enterocolitica survives but does not seem to rapidly multiply during cold storage in pork. Hayashidani and others () inoculated Y. enterocolitica serotypes O:3 (strains NYSD1416–11 abd NY0112001), O:5,27 (strains NY6401001 and Pa9571), O:8 (strains NY9306089 and APCCY9314), and O:9 (strains 314–2, Pa177 and H739) into sliced and ground pork, and stored the samples under vacuum or aerobic conditions at 2 and 7 °C. All serotypes survived for 5 wk in pork with or without vacuum‐packing, but no clear growth was seen under vacuum and only slight growth was visible under aerobic conditions.…”

Section: Control In Pork Productsmentioning

confidence: 99%

“…The survival of Y. enterocolitica O:3 and O:8 was not significantly affected at pH 4 to 6 when incubated at 25 °C in tryptic soy broth (Brackett ). However, in pork broth in which the pH had been artificially adjusted to 6.8, the growth of Y. enterocolitica O:3, O:5,27, O:8, and O:9 was faster than that at pH 5.7 (Hayashidani and others ). Y. enterocolitica growth was suppressed in lean pork packaged in 100% CO 2 and stored at 4 °C for 30 d under normal (<5.8) pH, but not under high (>6) pH (Bodnaruk and Draughon ).…”

Section: Control In Pork Productsmentioning

confidence: 99%

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Enteropathogenic Yersinia in the Pork Production Chain: Challenges for Control

Laukkanen‐Ninios

Fredriksson-Ahomaa

Korkeala

2014

Comp Rev Food Sci Food Safe

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Enteropathogenic Yersinia comprising pathogenic Yersinia enterocolitica and Yersinia pseudotuberculosis, are zoonotic pathogens causing foodborne intestinal illness in humans. Y. enterocolitica is common in pork production and pork is associated with infections in humans. Therefore, there is a need to reduce the occurrence and spread of these pathogens within the pork production chain. It would be most effective to control enteropathogenic Yersinia at the farm level. However, at present, feasible intervention methods are lacking and more research is needed. The most effective way to prevent the spread of Y. enterocolitica is to buy piglets from Y. enterocolitica-negative farms. At slaughterhouses, the occurrence of enteropathogenic Yersinia can be reduced but not completely removed by slaughter hygiene and changing slaughter methods. After slaughter, it is difficult to control enteropathogenic Yersinia, since they can survive and even multiply during cold storage and under modified atmosphere. In addition, current knowledge and actions in both domestic and professional kitchens are insufficient for the prevention of yersiniosis. The significance of Y. pseudotuberculosis carried by pigs is uncertain. Although data are still lacking for pathogenic Y. enterocolitica in many aspects, there is even a greater lack of information regarding Y. pseudotuberculosis in pork production. There is a definite need for further research on these pathogens.

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Survival of Pathogenic Yersinia enterocolitica in Vacuum-packed or Non-vacuum-packed Pork at Low Temperature

Cited by 4 publications

References 21 publications

The Effect of Different Packaging Conditions, pH and Lactobacillus spp. on the Growth of Yersinia enterocolitica in Pork Meat

The Effect of Different Packaging Conditions, pH and Lactobacillus spp. on the Growth of Yersinia enterocolitica in Pork Meat

Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere

Enteropathogenic Yersinia in the Pork Production Chain: Challenges for Control

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