scholarly journals Effects of pH, Water Activity, Nitrite and Sorbic Acid on the Growth Rate of Listeria monocytogenes in Cooked Meat Products and Raw Ham

2012 ◽  
Vol 59 (4) ◽  
pp. 186-191
Author(s):  
Naoko Kamisaki-Horikoshi ◽  
Yukio Okada ◽  
Kazuko Takeshita ◽  
Takashi Sameshima ◽  
Keizo Arihara
Keyword(s):  
Growth Rate ◽  
Listeria Monocytogenes ◽  
Water Activity ◽  
Sorbic Acid ◽  
Meat Products ◽  
Effects Of Ph ◽  
Cooked Meat ◽  
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.

scholarly journals Listeria monocytogenes Survey in Cubed Cooked Ham Packaged in Modified Atmosphere and Bioprotective Effect of Selected Lactic Acid Bacteria

2020 ◽  
Vol 8 (6) ◽  
pp. 898 ◽  
Author(s):  
Lucilla Iacumin ◽  
Giorgia Cappellari ◽  
Andrea Colautti ◽  
Giuseppe Comi
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Modified Atmosphere Packaging ◽  
Meat Products ◽  
Modified Atmosphere ◽  
Cooked Ham ◽  
Different Temperatures ◽  
Potential Activity ◽  
Cooked Meat ◽  
Cooked Meat Products

The aim of this work was to study the presence of Listeria monocytogenes, as well as the potential activity of two bioprotective cultures (Lyocarni BOX-74 and Lyocarni BOX-57), versus a mix of three L. monocytogenes strains that were intentionally inoculated in cooked cubed ham, packaged in Modified Atmosphere Packaging and stored at different temperatures. The bioprotective cultures limit L. monocytogenes growth in cubed cooked ham stored either at 4 °C for 60 days and at 4 °C for 20 days and at 8 °C for 40 days. The inhibition at 8 °C is particularly useful for industrial cooked meat products, considering there are often thermal abuse conditions (8 °C) in the supermarkets. Both the starters can eliminate L. monocytogenes risk and maintain the products safe, despite the thermal abuse conditions. In addition, both culture starters grew without producing perceptible sensory variations in the samples, as demonstrated by the panel of the untrained tasters. The bioprotective LAB produced neither off-odours and off-flavours, nor white/viscous patinas, slime, discoloration or browning. Therefore, according to the obtained data, and despite the fact that cooked cubed ham did not show pH ≤ 4.4 or aw ≤ 0.92, or pH ≤ 5.0 and aw ≤ 0.94, as cited in the EC Regulation 2073/2005. It can be scientifically stated that cubes of cooked ham with the addition of bioprotective starters cultures do not constitute a favourable substrate for L. monocytogenes growth. Consequently, these products can easily fall into category 1.3 (ready-to-eat foods that are not favourable to L. monocytogenes growth, other than those for infants and for special medical purposes), in which a maximum concentration of L. monocytogenes of 100 CFU g−1 is allowed.

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