The challenge of challenge testing to monitor Listeria monocytogenes growth on ready-to-eat foods in Europe by following the European Commission (2014) Technical Guidance document

Álvarez‐Ordóñez, Avelino; Leong, Dara; Hickey, Bernadette; Beaufort, Annie; Jordan, Kieran

doi:10.1016/j.foodres.2015.06.004

Cited by 45 publications

(25 citation statements)

References 28 publications

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“…However, it is known that wild strains may be more resistant to antimicrobials than reference strains (Otero et al, 2014), so that recently the study protocols of the behavior of microorganisms in the food context underline the need to use wild strains too, isolated from the same or a similar food matrix. In fact, to account for differences in growth and survival among different strains of the same species, tests should be carried out with a cocktail of at least three strains, a reference strain and two wild strains (Jofré et al, 2009; Álvarez-Ordóñez et al, 2015). The aim of this study was to investigate the disinfection efficacy of aqueous and gaseous ozone on attached cells and biofilms against foodborne bacterial strains belonging to the species Pseudomonas fluorescens , S. aureus , and L. monocytogenes .…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Foodborne Bacteria Biofilms by Aqueous and Gaseous Ozone

2018

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In this study, the efficacy of treatments with ozone in water and gaseous ozone against attached cells and microbial biofilms of three foodborne species, Pseudomonas fluorescens, Staphylococcus aureus, and Listeria monocytogenes, was investigated. Biofilms formed on AISI 304 stainless steel coupons from a mixture of three strains (one reference and two wild strains) of each microbial species were subjected to three types of treatment for increasing times: (i) ozonized water (0.5 ppm) by immersion in static condition, (ii) ozonized water under flow conditions, and (iii) gaseous ozone at different concentrations (0.1–20 ppm). The Excel add-in GinaFit tool allowed to estimate the survival curves of attached cells and microbial biofilms, highlighting that, regardless of the treatment, the antimicrobial effect occurred in the first minutes of treatment, while by increasing contact times probably the residual biofilm population acquired greater resistance to ozonation. Treatment with aqueous ozone under static conditions resulted in an estimated viability reduction of 1.61–2.14 Log CFU/cm2 after 20 min, while reduction values were higher (3.26–5.23 Log CFU/cm2) for biofilms treated in dynamic conditions. S. aureus was the most sensitive species to aqueous ozone under dynamic conditions. With regard to the use of gaseous ozone, at low concentrations (up to 0.2 ppm), estimated inactivations of 2.01–2.46 Log CFU/cm2 were obtained after 60 min, while at the highest concentrations a complete inactivation (<10 CFU/cm2) of the biofilms of L. monocytogenes and the reduction of 5.51 and 4.72 Log CFU/cm2 of P. fluorescens and S. aureus respectively after 60 and 20 min were achieved. Considering the results, ozone in water form might be used in daily sanitation protocols at the end of the day or during process downtime, while gaseous ozone might be used for the treatment of confined spaces for longer times (e.g., overnight) and in the absence of personnel, to allow an eco-friendly control of microbial biofilms and consequently reduce the risk of cross-contamination in the food industry.

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Section: Introductionmentioning

confidence: 99%

Inactivation of Foodborne Bacteria Biofilms by Aqueous and Gaseous Ozone

2018

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“…Thus, the application of LYS in active packaging targets mainly the inhibition of critical Gram-positive pathogenic bacteria such as Listeria monocytogenes (Duan, Park, Daeschel, & Zhao, 2007). The prevention of food contamination by L. monocytogenes, and application of hurdles to prevent listerial growth in risky food are critically important since this bacterium may cause deadly infections ( Alvarez-Ord oñez, Leong, Hickey, Beaufort, & Jordan, 2015). It is strongly suggested that individuals highly susceptible to Listeria, such as pregnant women, old people and the immunosuppressed people should be particularly careful during the consumption of risky food (VazquezBoland et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Development of activate-at-home-type edible antimicrobial films: An example pH-triggering mechanism formed for smoked salmon slices using lysozyme in whey protein films

2016

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“…2073/2005 lays down the microbiological criteria for certain microorganisms in foods and the implementing rules to be complied with by food business operators in Europe when implementing general and specific hygiene measures. The regulation states that food safety is the responsibility of the food business operators (Anonymous, 2005;Melngaile, 2008;Álvarez-Ordóñez et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Microbiological Quality of Ready-To-Eat Products and Potential Risks for Consumers in Latvia / Ēšanai Gatavu Produktu Mikrobioloģiskā Kvalitāte Un Iespējamais Risks Patērētājiem Latvijā

Ciekure

Siksna

Valciņa

et al. 2016

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

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Ready-to-eat (RTE) foods are challenging for food business operators as they need to remain qualitative and safe for consumers. However, consumers tend to choose them more and more often because of fast and easy handling. The highest risk from RTE foods is microbiological contamination, particularly for vulnerable groups like children, elderly, and pregnant women. The aim of the research was to assess the microbiological quality of RTE meat and fish products to highlight possible risks for consumers. A total of 15 984 analyses performed on RTE meat and fish products were included in this study. It was found that RTE meat and fish product samples representative of the market in Latvia in the period 2012-2015 had high microbiological quality and only in rare cases was contamination with hygiene indicatororganisms (coliforms and Escherichia coli) and pathogens (Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, and sulphite-reducing clostridia) detected. However, it is important to pay attention to customer habits of cooking and preparing RTE foods as well - thermal processing for products intended to be used cooked, use before expiration date and adequate storage rules for products, as these have important regarding microbiological risks for health.

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The challenge of challenge testing to monitor Listeria monocytogenes growth on ready-to-eat foods in Europe by following the European Commission (2014) Technical Guidance document

Cited by 45 publications

References 28 publications

Inactivation of Foodborne Bacteria Biofilms by Aqueous and Gaseous Ozone

Inactivation of Foodborne Bacteria Biofilms by Aqueous and Gaseous Ozone

Development of activate-at-home-type edible antimicrobial films: An example pH-triggering mechanism formed for smoked salmon slices using lysozyme in whey protein films

Microbiological Quality of Ready-To-Eat Products and Potential Risks for Consumers in Latvia / Ēšanai Gatavu Produktu Mikrobioloģiskā Kvalitāte Un Iespējamais Risks Patērētājiem Latvijā

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