Modeling the high pressure inactivation kinetics of Listeria monocytogenes on RTE cooked meat products

2012 ◽  
Vol 16 ◽  
pp. 305-315 ◽  
Author(s):  
A. Hereu ◽  
P. Dalgaard ◽  
M. Garriga ◽  
T. Aymerich ◽  
S. Bover-Cid
Keyword(s):  
High Pressure ◽  
Listeria Monocytogenes ◽  
Meat Products ◽  
Inactivation Kinetics ◽  
Cooked Meat ◽  
Kinetics Of ◽  
Cooked Meat Products

Quantitative risk assessment of Listeria monocytogenes in ready-to-eat (RTE) cooked meat products sliced at retail stores in Greece

2021 ◽  
Vol 99 ◽  
pp. 103800
Author(s):  
Sofia Tsaloumi ◽  
Zafiro Aspridou ◽  
Eirini Tsigarida ◽  
Fragiskos Gaitis ◽  
Gorgias Garofalakis ◽  
...  
Keyword(s):  
Risk Assessment ◽  
Listeria Monocytogenes ◽  
Meat Products ◽  
Quantitative Risk Assessment ◽  
Retail Stores ◽  
Cooked Meat ◽  
Cooked Meat Products

Efficacy of pulsed light for shelf-life extension and inactivation of Listeria monocytogenes on ready-to-eat cooked meat products

2011 ◽  
Vol 12 (3) ◽  
pp. 275-281 ◽  
Author(s):  
Eva Hierro ◽  
Elvira Barroso ◽  
Lorenzo de la Hoz ◽  
Juan A. Ordóñez ◽  
Susana Manzano ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Shelf Life ◽  
Meat Products ◽  
Life Extension ◽  
Pulsed Light ◽  
Shelf Life Extension ◽  
Cooked Meat ◽  
Cooked Meat Products

Growth of Listeria monocytogenes in modified atmosphere packed cooked meat products: a predictive model

2001 ◽  
Vol 18 (1) ◽  
pp. 53-66 ◽  
Author(s):  
F. Devlieghere ◽  
A.H. Geeraerd ◽  
K.J. Versyck ◽  
B. Vandewaetere ◽  
J. Van Impe ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Predictive Model ◽  
Meat Products ◽  
Modified Atmosphere ◽  
Cooked Meat ◽  
Cooked Meat Products

Random Amplified Polymorphic DNA Typing Applied to the Study of Cross-Contamination by Listeria monocytogenes in Processed Food Products

2001 ◽  
Vol 64 (5) ◽  
pp. 716-720 ◽  
Author(s):  
V. AGUADO ◽  
A. I. VITAS ◽  
I. GARCÍA-JALÓN
Keyword(s):  
Listeria Monocytogenes ◽  
Random Amplified Polymorphic Dna ◽  
Dna Typing ◽  
Meat Products ◽  
Cross Contamination ◽  
Easy Method ◽  
Smoked Salmon ◽  
Pair Method ◽  
Cooked Meat ◽  
Cooked Meat Products

The presence of Listeria spp. was investigated in 369 samples of cooked meat products and 52 of smoked salmon. Incidences of 17.6% for cooked meat and 38.5% for smoked salmon samples were found. All Listeria monocytogenes isolates (34 from meat products and 16 from smoked salmon) were typed serologically and by random amplified polymorphic DNA (RAPD) typing using primers HLWL74 (5′-ACGTATCTGC-3′), HLWL85 (5′-ACAACTGCTC-3′), and OMP-01 (5′-GTTGGTGGCT-3′). Strains from cooked meat products were characterized and compared in relation to their origin. The detection of identical strains in products of different type and brand packed on the same date suggested cross-contamination, probably during the slicing process. All L. monocytogenes isolates from smoked salmon were indistinguishable by serotyping and RAPD, suggesting that this strain was highly disseminated and adapted to the treatment used for the preservation of this food. RAPD subtypes were analyzed using GelCompar version 4.1 software and the unweighted pair method using arithmetic averages, and six groups with at least 78% similarity were established. Serotyping and RAPD results were in concordance, although RAPD showed a higher discriminatory power with L. monocytogenes isolates from meat products. RAPD is an easy method that could be useful to detect cross-contamination occurring during postprocessing manipulations.

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