Effect of high pressure processing combined with lactic acid bacteria on the microbial counts and physicochemical properties of uncooked beef patties during refrigerated storage

2021 ◽  
Vol 45 (4) ◽  
Author(s):  
Hyunah Lee ◽  
Hafiz Muhammad Shahbaz ◽  
Jaekyung Yang ◽  
Mun Hui Jo ◽  
Jeong Un Kim ◽  
...  
Keyword(s):  
High Pressure ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Physicochemical Properties ◽  
High Pressure Processing ◽  
Refrigerated Storage ◽  
Microbial Counts ◽  
Beef Patties

Effects of High Pressure Processing and Hot Water Pasteurization of Cooked Sausages on Inactivation of Inoculated Listeria monocytogenes, Natural Populations of Lactic Acid Bacteria, Pseudomonas spp., and Coliforms and Their Recovery during Storage at 4 and 10°C

2018 ◽  
Vol 81 (8) ◽  
pp. 1245-1251 ◽  
Author(s):  
S. BALAMURUGAN ◽  
PAWINEE INMANEE ◽  
JAMES DE SOUZA ◽  
PHILIP STRANGE ◽  
TANTAWAN PIRAK ◽  
...  
Keyword(s):  
High Pressure ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Detection Limit ◽  
Lactic Acid Bacteria ◽  
Natural Populations ◽  
High Pressure Processing ◽  
Hot Water ◽  
Raw Meat ◽  
Pseudomonas Spp

ABSTRACTThe study investigated the effects of high pressure processing (HPP; 600 MPa for 3 min) and hot water (HW; 75°C for 15 min) pasteurization on the inactivation of inoculated Listeria monocytogenes, natural populations of lactic acid bacteria, Pseudomonas spp., and coliforms in vacuum-packaged cooked sausages and their recovery during storage at 4 and 10°C for 35 days. Cooking sausages to an internal temperature of 72°C resulted in a >6-log reduction in numbers of inoculated L. monocytogenes. Storage at 4°C resulted in no significant difference (P > 0.05) in L. monocytogenes numbers in sausages pasteurized by either HPP or HW compared with unpasteurized control. However, at 10°C, L. monocytogenes numbers in unpasteurized control sausages increased to about 7 log CFU/g by day 35, whereas in HPP-pasteurized sausages, numbers remained below the detection limit for up to 21 days and then increased to 4.5 log CFU/g by day 35. HW pasteurization resulted in inhibition of L monocytogenes to below the detection limit throughout the 35-day storage at 10°C. Natural lactic acid bacteria populations were significantly reduced by HPP and HW pasteurization and continued to be significantly lower at the end of the 35-day storage. Unlike most studies that focus on HPP or HW treatment of postcooking surface contamination of meat with Listeria, this study examined the combined effect of cooking, HPP, and HW on raw meat with a high contamination level. This scenario is important in countries where raw meat supply and in-store refrigeration are a challenge. The results suggest that HPP and HW pasteurization could be used to successfully enhance the safety and shelf life of cooked sausages and that HW pasteurization (75°C) was more effective than HPP (600 MPa) to control L. monocytogenes.

High-Pressure Processing Applied to Cooked Sausages: Bacterial Populations during Chilled Storage

2000 ◽  
Vol 63 (8) ◽  
pp. 1093-1099 ◽  
Author(s):  
J. YUSTE ◽  
R. PLA ◽  
M. CAPELLAS ◽  
E. PONCE ◽  
M. MOR-MUR
Keyword(s):  
High Pressure ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
High Pressure Processing ◽  
Bacterial Populations ◽  
Poultry Products ◽  
Preservation Method ◽  
Significant Difference ◽  
Heat Pasteurization ◽  
Mild Temperature

Vacuum-packaged cooked sausages were pressurized at 500 MPa for 5 or 15 min at mild temperature (65°C) and later stored at 2 and 8°C for 18 weeks. Counts of aerobic mesophiles and psychrotrophs, lactic acid bacteria, enterobacteria, Baird-Parker microbiota, and Listeria spp. were determined 1 day and 3, 6, 9, 12, 15, and 18 weeks after treatment and compared with those of cooked sausages treated at 80 to 85°C for 40 min. Pressurization generated reductions of about 4 log CFU/g in psychrotrophs and lactic acid bacteria. Enterobacteria and Listeria proved the most pressure sensitive; insignificant or no growth was detected throughout the study. Heat treatment inactivated psychrotrophs and enterobacteria similarly to pressure treatment. Listeria monocytogenes and enterotoxigenic Staphylococcus aureus were not found in treated samples. In general, there was no significant difference in counts of any bacterial populations either among treatments or between storage temperatures. High-pressure processing at mild temperature is an effective preservation method that can replace heat pasteurization applied to some cooked meat and poultry products after packaging.

scholarly journals Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple Juice

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 295
Author(s):  
Arianna Cubeddu ◽  
Patrizia Fava ◽  
Andrea Pulvirenti ◽  
Hossein Haghighi ◽  
Fabio Licciardello
Keyword(s):  
High Pressure ◽  
Apple Juice ◽  
High Pressure Processing ◽  
Color Variation ◽  
Mechanical Resistance ◽  
Refrigerated Storage ◽  
Pet Bottles ◽  
Suitability Assessment ◽  
Fungal Load ◽  
Microbial Stability

The aim of the present study is to assess the use of polylactic acid (PLA) bottles as an alternative to polyethylene terephthalate (PET) ones for high-pressure processing (HPP) of apple juice. The treatment of PLA bottles at 600 MPa for 3 min did not cause alterations in the packaging shape and content, confirming the suitability of PLA bottles to withstand HPP conditions as well as PET bottles. Quantification of total mesophilic bacterial and fungal load suggested HPP treatment can be effectively applied as an alternative to pasteurization for apple juice packed in PLA bottles since it guarantees microbial stability during at least 28 days of refrigerated storage. The headspace gas level did not change significantly during 28 days of refrigerated storage, irrespective of the bottle material. Color parameters (L*, a*, and b*) of the HPP-treated juice were similar to those of the fresh juice. Irrespective of the packaging type, the total color variation significantly changed during storage, showing an exponential increase in the first 14 days, followed by a steady state until the end of observations. Overall, PLA bottles proved to offer comparable performances to PET both in terms of mechanical resistance and quality maintenance.

scholarly journals MICROBIAL COUNTS AND IDENTIFICATION OF LACTIC ACID BACTERIA ASSOCIATED WITH READY TO DRINK ZOOM-KOOM COLLECTED FROM SELLING PLACES IN OUAGADOUGOU, BURKINA FASO

2020 ◽  
Vol 08 (04) ◽  
pp. 62-66
Author(s):  
Adama M.A.R. Soma ◽  
◽  
Clarisse S. Compaore ◽  
Irene L.I. Ouoba ◽  
Donatien Kabore ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Burkina Faso ◽  
Microbial Counts

Physicochemical property changes and aroma differences of fermented yellow pea flours: role of Lactobacillus species and fermentation time

2021 ◽  
Author(s):  
Chun Li ◽  
xiaoqian chen ◽  
Jin Zhao ◽  
ZIXAUN GU ◽  
Jiajia Rao ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Physicochemical Property ◽  
Physicochemical Properties ◽  
Lactobacillus Species ◽  
Fermentation Time ◽  
Property Changes

The aim of this study was to evaluate the physicochemical properties and aroma changes of yellow pea flours fermented by five lactic acid bacteria (LAB) including two Lactiplantibacillus, two Lactobacillus,...

High Pressure Response of Lactic Acid Bacteria

2003 ◽  
pp. 249-254 ◽  
Author(s):  
R. F. Vogel ◽  
M. A. Ehrmann ◽  
M. G. Gänzle ◽  
C. Kato ◽  
M. Korakli ◽  
...  
Keyword(s):  
High Pressure ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pressure Response
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