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

Djordjević, Jasna; Bošković, Marija; Starcević, M; Ivanović, Jelena; Karabasil, Nedjeljko; Dimitrijević, Miodrag; Lazić, Ivana Branković; Baltić, Milan Ž.

doi:10.1016/j.bjm.2017.09.009

Cited by 37 publications

(28 citation statements)

References 56 publications

(64 reference statements)

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“…In agreement with our results, MAP with 50% CO 2 reduced the growth of Salmonella multi-strains in 0.8 log CFU/g in minced meat [ 41 ]. On the other hand, MAP with 30% CO 2 /69.6% N 2 /0.4% CO and 30% CO 2 /70% O 2 did not affect the reduction of E. coli in refrigerated lamb meat stored [ 42 ].…”

Section: Resultssupporting

confidence: 92%

Combined Effect of Modified Atmosphere Packaging and UV-C Radiation on Pathogens Reduction, Biogenic Amines, and Shelf Life of Refrigerated Tilapia (Oreochromis niloticus) Fillets

2020

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This study investigated the isolated effect of modified atmosphere packaging (MAP; 50% CO2 and 50% N2) and ultraviolet radiation (UV; 0.30 J/cm2) as well as their combined (MAP/UV) effect on reduction of Salmonella typhimurium and Escherichia coli O157:H7, biogenic amines (BA), and on shelf life of tilapia fillets stored at 4 ± 1 °C for 10 days. UV samples had the highest reduction of S. typhimurium (1.13 log colony forming units/g; CFU/g) and E. coli O157:H7 (0.70 log CFU/g). MAP and MAP/UV reduced the growth of S. typhimurium in 0.50 log CFU/g and did not affect the growth of E. coli O157:H7. UV, MAP, and MAP/UV increased lag phase and/or generation time of all evaluated bacterial groups, decreased pH values, ammonia formation, texture changes, and, in general, the BA formation throughout storage period, and, therefore, UV, MAP, and MAP/UV extended the shelf life for two, three, and at least five days, respectively. MAP/UV, MAP, and UV decreased redness, MAP/UV and MAP increased yellowness and lipid oxidation, while UV did not affect it. MAP/UV demonstrated promising results for shelf life extension; however, different gas ratios in combination with other ultraviolet radiation type C (UV-C) doses should be investigated to reach the highest microbiological safety and maintenance of the overall quality of tilapia fillets.

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Section: Resultssupporting

confidence: 92%

Combined Effect of Modified Atmosphere Packaging and UV-C Radiation on Pathogens Reduction, Biogenic Amines, and Shelf Life of Refrigerated Tilapia (Oreochromis niloticus) Fillets

2020

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“…Upon purchase, minced beef should be immediately refrigerated or frozen to avoid the bacterial spoilage. In fact, the grinding process causes the spillage of tissue fluids that represent a rich nutritional component for a wide range of microorganisms, promoting a rapid microbial growth, also if meat is immediately packaged and chilled (Djordjević et al, 2018). The minced beef should be stored at 4°C, for maximum of 3 days, in order to preserve freshness and slow down microbial growth.…”

Section: Introductionmentioning

confidence: 99%

Quality Maintenance of Beef Burger Patties by Direct Addiction or Encapsulation of a Prickly Pear Fruit Extract

et al. 2019

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Beef burger patties are a very perishable food product with a maximum shelf life of 3 days at 4°C, due to a fast decrease of quality parameters and microbial growth. Although some additives listed in the Regulation EU 601 (2014) are allowed in fresh minced beef and meat preparations with antioxidant functionality, no additive with antimicrobial activity is permitted. In this study, a prickly pear extract (PPE) was added to beef burger patty formulations both by direct application and encapsulation in alginate beads. Beef burger patties were evaluated during refrigerated storage (up to 8 days at 4°C) in terms of microbial quality, pH, texture, and color variation. At the end of storage, burger samples incorporating PPE and encapsulated PPE showed significantly ( p < 0.05) lower values of mesophilic bacteria, Enterobacteriaceae , and Pseudomonas spp. when compared to control samples added with sterile distilled water (SDW) or encapsulated SDW. Samples added with encapsulated PPE showed the smallest variations of color a* values (red) during the considered storage period, followed by samples added with PPE, suggesting a protective effect of the extract toward the myoglobin oxidation process. In addition, textural parameters (hardness, cohesiveness, and springiness) reached the highest levels, after 8 days of storage, in burger samples added both with PPE and encapsulated PPE, supporting the potentiality of PPE, encapsulated or not into alginate beads, to be used as a natural preservative of beef burger patty formulations for maintaining quality parameters.

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“…в первые 6 суток хранения, особенно в МГА с более высоким содержанием СО 2 (рисунок 1). Сокращению количества сальмонелл способствовало специфическое действие углекислого газа на цитоплазму клетки (подкисление на внутриклеточном уровне), снижение клеточного метаболизма и замедление скорости микробного роста [30].…”

Section: результаты и их обсуждениеunclassified

“…Изменение количества бактерий Salmonella spp в фарше в процессе хранения при температуре 3 °С, (согласно результатам, изложенным[30]) The change in the number of Salmonellaspp bacteria in ground meat during storage at 3 °C, (according to[30])…”

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Achievement and Future Developments of Polymer Materials for Meat and Semi-Finished Products

Семенова¹,

Semenova

Насонова³

et al. 2019

Food Processing: Techniques and Technology

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Consumption of unprocessed meat products in the conditions of increasing and subsequent preservation of achieved meat production volumes in the Russian Federation is continue to increase. At present, semi-finished products occupied first in the overall structure of production and consumption meat products, having overtaken in aggregate all types of processed products. In the background of increasing competition between domestic producers, the requirements for the packaging of the main types of unprocessed products – cuts and lumpy semi-finished products – will be continue to increase as an important driver of sales. Research studies play an important role in the development of packaging solutions for industry. This review focuses on the main areas of scientists studying from different countries. Modern scientific achievement in the field of vacuum packaging for chilled meat and semi-finished products including heat-shrinkable materials and skin packaging are presented. Special attention was paid to the forming safety and quality indexes of meat products, as well as functionality and “barrier” of packaging materials. Basic aspects of modified atmosphere packaging with different gas mixture including monoxide carbon and high oxygen using to maintain the desirable bright red color meat are considered.The further directions for development of technology sous-vide are discussed, as well as active and intelligent packaging. The search for new ideas in the field of active and smart packaging will help for better controlling shelf life, regulating freshness and maintaining stable quality of meat products.

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

Cited by 37 publications

References 56 publications

Combined Effect of Modified Atmosphere Packaging and UV-C Radiation on Pathogens Reduction, Biogenic Amines, and Shelf Life of Refrigerated Tilapia (Oreochromis niloticus) Fillets

Combined Effect of Modified Atmosphere Packaging and UV-C Radiation on Pathogens Reduction, Biogenic Amines, and Shelf Life of Refrigerated Tilapia (Oreochromis niloticus) Fillets

Quality Maintenance of Beef Burger Patties by Direct Addiction or Encapsulation of a Prickly Pear Fruit Extract

Achievement and Future Developments of Polymer Materials for Meat and Semi-Finished Products

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