scholarly journals Phage Inactivation of Listeria monocytogenes on San Daniele Dry-Cured Ham and Elimination of Biofilms from Equipment and Working Environments

2016 ◽  
Vol 4 (1) ◽  
pp. 4 ◽  
Author(s):  
Lucilla Iacumin ◽  
Marisa Manzano ◽  
Giuseppe Comi
Keyword(s):  
Listeria Monocytogenes ◽  
Working Environments ◽  
Dry Cured Ham ◽  
Phage Inactivation

Genomic diversity and characterization of Listeria monocytogenes from dry-cured ham processing plants

2021 ◽  
Vol 99 ◽  
pp. 103779
Author(s):  
Aida Pérez-Baltar ◽  
David Pérez-Boto ◽  
Margarita Medina ◽  
Raquel Montiel
Keyword(s):  
Listeria Monocytogenes ◽  
Genomic Diversity ◽  
Dry Cured Ham ◽  
Processing Plants

Elimination of Listeria monocytogenes from Vacuum-Packed Dry-Cured Ham by E-Beam Radiation

2008 ◽  
Vol 71 (10) ◽  
pp. 2001-2006 ◽  
Author(s):  
L. HOZ ◽  
M. I. CAMBERO ◽  
M. C. CABEZA ◽  
A. M. HERRERO ◽  
J. A. ORDÓÑEZ
Keyword(s):  
Listeria Monocytogenes ◽  
Thiobarbituric Acid ◽  
Inactivation Kinetics ◽  
The European Union ◽  
Department Of Agriculture ◽  
Beam Radiation ◽  
Dry Cured Ham ◽  
Off Flavors ◽  
Microbiological Criterion ◽  
Serotype 4B

The inactivation kinetics for Listeria monocytogenes Scott A (CIP 103575, serotype 4b) and Listeria innocua (NTC 11288) after E-beam radiation were studied in vacuum-packed ready-to-eat dry-cured ham to optimize the sanitation treatment of this product. A treatment of 1.12 kGy was calculated to reach the food safety objective according to the U.S. Department of Agriculture criterion. No irradiation treatment is necessary to meet the European Union microbiological criterion for this bacterium. No changes (at doses ≤4 kGy) in the 2-thiobarbituric acid reactive substances values and texture were observed. Dry-cured hams treated with 1 and 2 kGy had negligible sensory modifications (appearance, odor, and flavor). However, the application of 3 and 4 kGy resulted in an increase in the intensity of off-odors and off-flavors. Despite these effects, all irradiated vacuum-packed dry-cured hams treated at ≤4 kGy were deemed acceptable for trading.

Antimicrobial activity of essential oils and natural plant extracts against Listeria monocytogenes in a dry‐cured ham‐based model

2021 ◽  
Author(s):  
Luciana Ruschel Santos ◽  
Alberto Alía ◽  
Irene Martin ◽  
Franciele Maria Gottardo ◽  
Laura Beatriz Rodrigues ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Listeria Monocytogenes ◽  
Essential Oils ◽  
Plant Extracts ◽  
Natural Plant ◽  
Dry Cured Ham

scholarly journals Antilisterial Effect and Influence on Listeria monocytogenes Gene Expression of Enterocin or Enterococcus faecalis in Sliced Dry-Cured Ham Stored at 7°C

2019 ◽  
Vol 82 (9) ◽  
pp. 1598-1606 ◽  
Author(s):  
RAQUEL MONTIEL ◽  
ANA QUESILLE-VILLALOBOS ◽  
VALENTINA ALESSANDRIA ◽  
MARGARITA MEDINA ◽  
LUCA SIMONE COCOLIN ◽  
...  
Keyword(s):  
Gene Expression ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacterium ◽  
Enterococcus Faecalis ◽  
Storage Period ◽  
Pronounced Effect ◽  
Down Regulation ◽  
Common Trend ◽  
Dry Cured Ham

ABSTRACT In this study, we focused on the effect of an enterocin or an Enterococcus faecalis strain added onto sliced dry-cured ham that was artificially inoculated with Listeria monocytogenes and stored at 7°C. The population of L. monocytogenes and the expression of five genes were monitored throughout the storage period. A persistent and a nonpersistent strain were tested, and both were influenced by the presence of the enterocin; both populations were reduced by more than 2 Log CFU/g after 14 days compared with the control, noninoculated ham. The presence of E. faecalis, a bacteriocin-producing lactic acid bacterium, had a less pronounced effect on the viable counts for both strains. Concerning gene expression, a common trend observed for both strains in the presence of enterocin was the down-regulation of genes tested after 30 min of storage at 7°C. For the remainder of the storage period, the expression fluctuated but was mostly reduced. Similarly, the presence of E. faecalis led to an overall down-regulation of genes. The effect on gene expression of both enterocin and E. faecalis was more pronounced on the nonpersistent L. monocytogenes strain. Although the potential of a bacteriocin and a bacteriocin-producing microorganism to control L. monocytogenes was confirmed, this study highlights that gene expression may be influenced and needs to be evaluated when considering such biopreservation interventions.

Evaluation of a Method for Rapid Detection of Listeria monocytogenes in Dry-Cured Ham Based on Impedanciometry Combined with Chromogenic Agar

2018 ◽  
Vol 81 (5) ◽  
pp. 705-712 ◽  
Author(s):  
MIRIAN LABRADOR ◽  
MARÍA C. ROTA ◽  
CONSUELO PÉREZ ◽  
ANTONIO HERRERA ◽  
SUSANA BAYARRI
Keyword(s):  
Listeria Monocytogenes ◽  
Comparative Study ◽  
Pure Culture ◽  
Food Industry ◽  
Reference Method ◽  
Agar Culture ◽  
Promising Alternative ◽  
Dry Cured Ham ◽  
Study Results ◽  
Chromogenic Agar

ABSTRACT The food industry is in need of rapid, reliable methodologies for the detection of Listeria monocytogenes in ready-to-eat products, as an alternative to the International Organization of Standardization (ISO) 11290-1 reference method. The aim of this study was to evaluate impedanciometry combined with chromogenic agar culture for the detection of L. monocytogenes in dry-cured ham. The experimental setup consisted in assaying four strains of L. monocytogenes and two strains of Listeria innocua in pure culture. The method was evaluated according to the ISO 16140:2003 standard through a comparative study with the ISO reference method with 119 samples of dry-cured ham. Significant determination coefficients (R2 of up to 0.99) for all strains assayed in pure culture were obtained. The comparative study results had 100% accuracy, 100% specificity, and 100% sensitivity. Impedanciometry followed by chromogenic agar culture was capable of detecting 1 CFU/25 g of food. L. monocytogenes was not detected in the 65 commercial samples tested. The method evaluated herein represents a promising alternative for the food industry in its efforts to control L. monocytogenes. Overall analysis time is shorter and the method permits a straightforward analysis of a large number of samples with reliable results.

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