The effect of grapefruit extract and temperature abuse on growth of Clostridium perfringens from spore inocula in marinated, sous-vide chicken products

Juneja, Vijay K.; Fan, Xuetong; Peña-Ramos, Aida; Díaz-Cinco, Martha; Pacheco‐Aguilar, Ramón

doi:10.1016/j.ifset.2005.09.004

Cited by 39 publications

(20 citation statements)

References 25 publications

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“…These results were unexpected since mole showed the lowest phytochemical content and antioxidant activity, and consequently a lower TBARS inhibition was expected. Juneja et al (2006) reported that cooked chicken marinated with a mixture of mole and grapefruit extract showed good protection against lipid oxidation and microorganism contamination. Even though low phytochemical content was determined for both mole extracts, its relatively high protective effect can be explained considering the complexity of its formulation.…”

Section: Antioxidant Activitymentioning

confidence: 99%

Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce)

́Álvarez-Parrilla¹,

Mercado-Mercado²,

Rosa³

et al. 2014

Food Sci. Technol (Campinas)

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Section: Antioxidant Activitymentioning

confidence: 99%

Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce)

́Álvarez-Parrilla¹,

Mercado-Mercado²,

Rosa³

et al. 2014

Food Sci. Technol (Campinas)

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“…Lactic and acetic acid reduced the heat resistance of Escherichia coli O157:H7 in cook‐in‐bag ground beef (Juneja & Novak, 2003). Additionally, it was shown that grapefruit extract may contribute to the safety of marinated SV chicken products (Juneja et al. , 2006).…”

Section: Introductionmentioning

confidence: 99%

“…Lactic and acetic acid reduced the heat resistance of Escherichia coli O157:H7 in cook-in-bag ground beef (Juneja & Novak, 2003). Additionally, it was shown that grapefruit extract may contribute to the safety of marinated SV chicken products (Juneja et al, 2006). Organic acids are also known to improve the shelf life and sensory quality of fish (Karl & Schreiber, 1990;Schenderyuk & Byokowski, 1990;Fuselli et al, 1994).…”

Section: Introductionmentioning

confidence: 99%

The effect of lemon juice on bonito (Sarda sarda, Bloch, 1793) preserved by sous vide packaging

Coşansu

Mol

Alakavuk

et al. 2011

Int J of Food Sci Tech

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This study examined the effect of lemon juice on sensory, biochemical and microbiological quality of sous vide (SV)-packaged bonito. Bonitos were salted (0.2%) and divided into two groups. The first group (SV) was vacuum-packaged in a gas barrier plastic pouch, pasteurised (70°C, 10 min) and stored at 4 ± 1°C. The second group [(lemon juice-treated sous vide (LSV)] was treated with lemon juice, vacuum-packaged, pasteurised and stored similarly. LSV samples had lower pH, mesophilic and psychrophilic aerobic counts than SV samples (P < 0.05), and they had better sensory quality. SV samples spoiled on the 35th day, while the LSV samples were acceptable until 49th day of storage. This result shows that treatment with lemon juice increased the acceptability and shelf life of SV packaged bonito for 2 weeks (40%). When compared to several other mild preservation procedures, addition of lemon juice to SV fish is inexpensive and uncomplicated method.

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“…The activity of citric acid, as mentioned already in this discussion, functions similarly to other organic acids and has been shown to inhibit C. perfringens during chilling (13,36). For example, Juneja et al (12) reported that 200 ppm of a grapefruit extract added to sous-vide chicken products inhibited growth of C. perfringens during storage at 19 and 25 °C. Another fruit, pomegranate, was also identified as having antimicrobial activity against gram-positive bacteria such as L. mono cytogenes and Staphylococcus aureus, both in vitro and in foods, and could also be present as part of the FE ingredient (1).…”

Section: Resultsmentioning

confidence: 73%

Impact of Clean-Label Antimicrobials and Nitrite Derived from Natural Sources on the Outgrowth of Clostridium perfringens during Cooling of Deli-Style Turkey Breast

King

Glass

Milkowski

et al. 2015

Journal of Food Protection

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Organic acids and sodium nitrite have long been shown to provide antimicrobial activity during chilling of cured meat products. However, neither purified organic acids nor NaNO2 is permitted in products labeled natural and both are generally avoided in clean-label formulations; efficacy of their replacement is not well understood. Natural and clean-label antimicrobial alternatives were evaluated in both uncured and in alternative cured (a process that uses natural sources of nitrite) deli-style turkey breast to determine inhibition of Clostridium perfringens outgrowth during 15 h of chilling. Ten treatments of ground turkey breast (76% moisture, 1.2% salt) included a control and four antimicrobials: 1.0% tropical fruit extract, 0.7% dried vinegar, 1.0% cultured sugar-vinegar blend, and 2.0% lemon-vinegar blend. Each treatment was formulated without (uncured) and with nitrite (PCN; 50 ppm of NaNO2 from cultured celery juice powder). Treatments were inoculated with C. perfringens spores (three-strain mixture) to yield 2.5 log CFU/g. Individual 50-g portions were vacuum packaged, cooked to 71.1°C, and chilled from 54.4 to 26.7°C in 5 h and from 26.7 to 7.2°C in an additional 10 h. Triplicate samples were assayed for growth of C. perfringens at predetermined intervals by plating on tryptose-sulfite-cycloserine agar. Uncured control and PCN-only treatments allowed for 4.6- and 4.2-log increases at 15 h, respectively, and although all antimicrobial treatments allowed less outgrowth than uncured and PCN, the degree of inhibition varied. The 1.0% fruit extract and 1.0% cultured sugar-vinegar blend were effective at controlling populations at or below initial levels, whether or not PCN was included. Without PCN, 0.7% dried vinegar and 2.0% lemon-vinegar blend allowed for 2.0- and 2.5-log increases, respectively, and ∼1.5-log increases with PCN. Results suggest using clean-label antimicrobials can provide for safe cooling following the study parameters, and greater inhibition of C. perfringens may exist when antimicrobials are used with nitrite.

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The effect of grapefruit extract and temperature abuse on growth of Clostridium perfringens from spore inocula in marinated, sous-vide chicken products

Cited by 39 publications

References 25 publications

Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce)

Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce)

The effect of lemon juice on bonito (Sarda sarda, Bloch, 1793) preserved by sous vide packaging

Impact of Clean-Label Antimicrobials and Nitrite Derived from Natural Sources on the Outgrowth of Clostridium perfringens during Cooling of Deli-Style Turkey Breast

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