The Effect of NaCl Reduction and Replacement on the Growth of Listeria Monocytogenes in Broth, Cooked Ham and White Sauce

2013 ◽  
Vol 33 (1) ◽  
pp. 59-70 ◽  
Author(s):  
Simbarashe Samapundo ◽  
Tom Anthierens ◽  
Jerry Ampofo-Asiama ◽  
Ramize Xhaferi ◽  
Ilse Van Bree ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Cooked Ham ◽  
White Sauce

Combined application of phenolic acids and essential oil components against Salmonella Enteritidis and Listeria monocytogenes in vitro and in ready-to-eat cooked ham

LWT ◽  
2021 ◽  
pp. 111881
Author(s):  
Jessica Audrey Feijó Corrêa ◽  
João Vitor Garcia dos Santos ◽  
Alberto Gonçalves Evangelista ◽  
Anne Caroline Schoch Marques Pinto ◽  
Renata Ernlund Freitas de Macedo ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Phenolic Acids ◽  
Salmonella Enteritidis ◽  
Combined Application ◽  
Cooked Ham ◽  
Oil Components

scholarly journals Dietary effects of oregano (Origanum vulgaris L.) plant or sweet chestnut (Castanea sativa Mill.) wood extracts on microbiological, chemical-physical characteristics and lipid oxidation of cooked ham during storage

2015 ◽  
Vol 4 (4) ◽  
Author(s):  
David Ranucci ◽  
Dino Miraglia ◽  
Massimo Trabalza-Marinucci ◽  
Gabriele Acuti ◽  
Michela Codini ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Chemical Composition ◽  
Ph Value ◽  
Control Diet ◽  
Castanea Sativa ◽  
Microbial Count ◽  
B Values ◽  
Sweet Chestnut ◽  
Cooked Ham ◽  
Chestnut Wood

The aim of this study was to evaluate the dietary effect of feeding pigs with diets enriched with sweet chestnut wood (<em>Castanea sativa</em> Mill.) or oregano (<em>Origanum vulgaris</em> L.) extract on the microbiological and chemical characteristics of cooked pork ham. Three groups of 10 pigs were fed with a control diet (CTRL), with the CTRL diet enriched with 0.2% of oregano extract (OR) and with the CTRL diet enriched with 0.2% of sweet chestnut wood extract (SCW), respectively. Six cooked hams per group were produced, sliced and packaged under a modified atmosphere (N2:CO2=80:20) and stored at refrigeration temperature (4±1°C). Three packages per cooked ham were sampled for analyses at three different storage times (0, 10 and 20 days). At day 0 time, antioxidant capacity of the products (ORACFL assay) and chemical composition were performed. At each sampling time, from all the samples the following analyses were performed: Total Microbial Count (TMC), Lactic Acid Bacteria count (LAB), <em>Enterobacteriaceae</em> count, <em>Listeria monocytogenes</em>, pH value, colour coordinates (L*, a*, b*), total basic volatile nitrogen (TBVN) and thio-barbituric reactive substances (TBARs) determinations. No differences in TMC, LAB and <em>Enterobacteriaceae</em> count, pH, TBVN, chemical composition and L* values were registered between the three groups at all the sampling times considered. No <em>Listeria monocytogenes</em> was detected in the samples tested. Significant differences were registered for ORACFL at 0 days, a* and b* values and TBARs value at 10 and 20 days of storage, with higher values for ORAC<sub>FL</sub>, a* and b* values and lower values for TBARs in SCW and OR than CTRL. No antimicrobial effect could be recorded for OR and SCW but a higher oxidative stability, also highlighted by the colour maintenance, was observed in both OR and SCW.

Inhibition of Listeria monocytogenes in Cooked Ham through Active Packaging with Natural Antimicrobials and High-Pressure Processing

2007 ◽  
Vol 70 (11) ◽  
pp. 2498-2502 ◽  
Author(s):  
ANNA JOFRÉ ◽  
MARGARITA GARRIGA ◽  
TERESA AYMERICH
Keyword(s):  
High Pressure ◽  
Listeria Monocytogenes ◽  
Active Packaging ◽  
High Pressure Processing ◽  
The Other ◽  
Lag Phase ◽  
Natural Antimicrobials ◽  
Cooked Ham ◽  
Potassium Lactate

Enterocins A and B and sakacin K at 200 and 2,000 activity units (AU)/cm2, nisin at 200 AU/cm2, 1.8% potassium lactate, and a combination of 200 AU/cm2 of nisin and 1.8% lactate were incorporated into interleavers, and their effectiveness against Listeria monocytogenes spiked in sliced, cooked ham was evaluated. Antimicrobial-packaged cooked ham was then subjected to high-pressure processing (HPP) at 400 MPa. In nonpressurized samples, nisin plus lactate–containing interleavers were the most effective, inhibiting L. monocytogenes growth for 30 days at 6°C, with counts that were 1.9 log CFU/g lower than in the control after 3 months. In the other antimicrobial-containing interleavers, L. monocytogenes did not exhibit a lag phase and progressively grew to levels of about 8 log CFU/g. HPP of actively packaged ham slices reduced Listeria populations about 4 log CFU/g in all batches containing bacteriocins (i.e., nisin, sakacin, and enterocins). At the end of storage, L. monocytogenes levels in the bacteriocin-containing batches were the lowest, with counts below 1.51 log CFU/g. In contrast, HPP moderately reduced L. monocytogenes counts in the control and lactate batches, with populations gradually increasing to about 6.5 log CFU/g at the end of storage.

Simultaneous detection of Listeria monocytogenes and Salmonella by multiplex PCR in cooked ham

2005 ◽  
Vol 22 (1) ◽  
pp. 109-115 ◽  
Author(s):  
A. Jofré ◽  
B. Martin ◽  
M. Garriga ◽  
M. Hugas ◽  
M. Pla ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Multiplex Pcr ◽  
Simultaneous Detection ◽  
Cooked Ham

Synergistic Effect of Plantaricin BM-1 Combined with Physicochemical Treatments on the Control of Listeria monocytogenes in Cooked Ham

2017 ◽  
Vol 80 (6) ◽  
pp. 976-981 ◽  
Author(s):  
Siqi Wu ◽  
Hongxing Zhang ◽  
Huimin Zhou ◽  
Junhua Jin ◽  
Yuanhong Xie
Keyword(s):  
Heat Treatment ◽  
Listeria Monocytogenes ◽  
Sodium Nitrite ◽  
Foodborne Pathogens ◽  
Meat Product ◽  
Inhibitory Effect ◽  
Ultrahigh Pressure ◽  
Combined Application ◽  
Cooked Ham ◽  
Synergistic Inhibitory Effect

ABSTRACT Plantaricin BM-1, a typical IIa bacteriocin, is produced by Lactobacillus plantarum BM-1, which can be isolated from a traditionally fermented Chinese meat product. This bacteriocin exhibits perfect thermal stability and broad inhibitory activity against certain foodborne pathogens. In this study, we investigated the effect of plantaricin BM-1 combined with physicochemical treatments (sodium nitrite, heat treatment, ultrahigh pressure technology) on the control of Listeria monocytogenes populations in cooked ham. According to our results, the addition of sodium nitrite (0.075 or 0.15 mg/mL) significantly inhibited the growth of L. monocytogenes in broth, plantaricin BM-1 combined with heat treatment reduced the viable counts of L. monocytogenes more than plantaricin BM-1 alone, and plantaricin BM-1 combined with sodium nitrite and heat treatment had the greatest antibacterial effect in broth. However, the addition of sodium nitrite or heat treatment alone did not inhibit the growth of L. monocytogenes in cooked ham. The combined application of 5,120 arbitrary units per gram (AU/g) plantaricin BM-1 and 0.075 mg/g sodium nitrite reduced L. monocytogenes significantly more effectively (by 1.97 log CFU/g) than application of 5,120 AU/g plantaricin alone. Plantaricin BM-1 application combined with sodium nitrite and heat treatment led to viable counts of L. monocytogenes below the level of detection for 49 days of storage. Moreover, in cooked ham treated with 5,120 AU/g plantaricin BM-1, 0.075 mg/g sodium nitrite, and ultrahigh pressure technology (400 MPa for 5 min), viable counts of L. monocytogenes were reduced by 5.79 log CFU/g compared with control samples at the end of storage. In conclusion, the combination of plantaricin BM-1 with physicochemical treatments had a synergistic inhibitory effect on L. monocytogenes in cooked ham.

Competitive Inhibition of Listeria monocytogenes in Ready-to-Eat Meat Products by Lactic Acid Bacteria†

2002 ◽  
Vol 65 (2) ◽  
pp. 316-325 ◽  
Author(s):  
A. AMÉZQUITA ◽  
M. M. BRASHEARS
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Competitive Inhibition ◽  
Meat Products ◽  
16S Rdna Sequence Analysis ◽  
Bacteriocin Producer ◽  
Cooked Ham ◽  
Significant Difference

Forty-nine strains of lactic acid bacteria (LAB), isolated from commercially available ready-to-eat (RTE) meat products, were screened for their ability to inhibit the growth of Listeria monocytogenes at refrigeration (5°C) temperatures on agar spot tests. The three most inhibitory strains were identified as Pediococcus acidilactici, Lactobacillus casei, and Lactobacillus paracasei by 16S rDNA sequence analysis. Their antilisterial activity was quantified in associative cultures in deMan Rogosa Sharpe (MRS) broth at 5°C for 28 days, resulting in a pathogen reduction of 3.5 log10 cycles compared to its initial level. A combined culture of these strains was added to frankfurters and cooked ham coinoculated with L. monocytogenes, vacuum packaged, and stored at 5°C for 28 days. Bacteriostatic activity was observed in cooked ham, whereas bactericidal activity was observed in frankfurters. Numbers of L. monocytogenes were 4.2 to 4.7 log10 and 2.6 log10 cycles lower than controls in frankfurters and cooked ham, respectively, after the 28-day refrigerated storage. In all cases, numbers of LAB increased by only 1 log10 cycle. The strain identified as P. acidilactici was possibly a bacteriocin producer, whereas the antilisterial activity of the other two strains was due to the production of organic acids. There was no significant difference (P &gt; 0.05) in the antilisterial activity detected in frankfurters whether the LAB strains were used individually or as combined cultures. Further studies over a 56-day period indicated no impact on the quality of the product. This method represents a potential antilisterial intervention in RTE meats, because it inhibited the growth of the pathogen at refrigeration temperatures without causing sensory changes.

Effect of combined physico-chemical treatments based on enterocin AS-48 on the control of Listeria monocytogenes and Staphylococcus aureus in a model cooked ham

Food Control ◽  
2010 ◽  
Vol 21 (4) ◽  
pp. 478-486 ◽  
Author(s):  
Samir Ananou ◽  
Alberto Baños ◽  
Mercedes Maqueda ◽  
Manuel Martínez-Bueno ◽  
Antonio Gálvez ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Chemical Treatments ◽  
Physico Chemical ◽  
Cooked Ham ◽  
And Staphylococcus Aureus
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