scholarly journals Behavior of Listeria monocytogenes and Other Microorganisms in Sliced Riojano Chorizo (Spanish Dry-Cured Sausage) during Storage under Modified Atmospheres

2021 ◽  
Vol 9 (7) ◽  
pp. 1384
Author(s):  
Elena Gonzalez-Fandos ◽  
Maria Vazquez de Vazquez de Castro ◽  
Alba Martinez-Laorden ◽  
Iratxe Perez-Arnedo
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Potential Risk ◽  
Meat Product ◽  
Meat Products ◽  
Modified Atmosphere ◽  
Microbial Counts ◽  
Modified Atmospheres ◽  
Contamination Levels

Sliced ready-to-eat meat products packaged under modified atmospheres are often marketed since they cover consumer demands. The slicing process could be a potential risk for consumers since contamination with Listeria monocytogenes could occur during this stage. The current study evaluated the behavior of L. monocytogenes and other microorganisms in commercial sliced Riojano chorizo. This meat product was sliced and inoculated with L. monocytogenes (3.5 log CFU/g) before packaging under different atmospheres (air, vacuum, 100% N2, 20% CO2/80% N2 and 40% CO2/60% N2) and stored at 4 °C for up to 60 days. Samples were taken on days 0, 7, 21, 28 and 60 of storage. L. monocytogenes, mesophiles, Enterobacteriaceae, lactic acid bacteria, Micrococcaceae, molds and yeast counts were evaluated. Additionally, water activity, humidity and pH were determined. L. monocytogenes counts decreased in inoculated sliced chorizo during storage. Packaging conditions and day of storage influenced microbial counts. After 60 days, a significant reduction (p ≤ 0.05) in the initial Listeria contamination levels (3.5. log CFU/g) between 1.1 and 1.46 logarithmic units was achieved in the sausages packaged in modified atmosphere. The highest reductions were observed in slices packaged in 40% CO2/60% N2 after 60 days of storage at 4 °C.

CONTROL OF CLOSTRIDIUM BOTULINUM AND STAPHYLOCOCCUS AUREUS IN SEMI-PRESERVED MEAT PRODUCTS

1972 ◽  
Vol 35 (9) ◽  
pp. 514-523 ◽  
Author(s):  
Han's Riemann ◽  
W. H. Lee ◽  
C. Genigeorgis
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Clostridium Botulinum ◽  
Meat Product ◽  
Meat Products ◽  
Rapid Decline ◽  
Ph Values ◽  
And Staphylococcus Aureus ◽  
Brine Concentration

Clostridium botulinum and Staphylococcus aureus are naturally occurring contaminants in semi-preserved meat products. They can be inhibited by (a) storage below 3 C, (b) 10% sodium chloride (brine concentration), (c) pH values below 4.5, or (d) proper combinations of these factors. However, most meat products do not have the pH values and brine concentrations required to completely inhibit C. botulinum and S. aureus and there is always a risk of temperature abuse. Improved safety can be achieved by adding 1% or more glucose to the product. The glucose will, in the event of temperature abuse, generally be fermented to lactic acid by the indigenous microflora in the product. As a result, the pH value drops to a level at which the brine concentration is sufficient to inhibit C. botulinum and S. aureus. A better approach to safety is to add, together with glucose, a radiation-killed preparation of lactic acid bacteria, e.g., Pediococcus cerevisiae. Such preparations cause a rapid decline in pH only when the product is exposed to a high temperature, and they are stable during storage of meat products. Addition of irradiated lactic acid bacteria to meat products has not yet been officially approved. Another way to improve the safety of semi-preserved meat is to add sufficient glucono-delta-lactone to reduce the initial pH of the product to a level at which the salt concentration is inhibitory. Use of larger amounts of glucono-delta-lactone may result in flavor and color problems even when the meat product is kept at refrigeration temperatures.

scholarly journals Lactobacillus curvatus UFV-NPAC1 and other lactic acid bacteria isolated from calabresa, a fermented meat product, present high bacteriocinogenic activity against Listeria monocytogenes

2019 ◽  
Vol 19 (1) ◽  
Author(s):  
Nathália Parma Augusto Castilho ◽  
Monique Colombo ◽  
Leandro Licursi de Oliveira ◽  
Svetoslav Dimitrov Todorov ◽  
Luís Augusto Nero
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Meat Product ◽  
Lactobacillus Curvatus

Use of UV Light for the Inactivation of Listeria monocytogenes and Lactic Acid Bacteria Species in Recirculated Chill Brines

2008 ◽  
Vol 71 (3) ◽  
pp. 629-633 ◽  
Author(s):  
K. M. GAILUNAS ◽  
K. E. MATAK ◽  
R. R. BOYER ◽  
C. Z. ALVARADO ◽  
R. C. WILLIAMS ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Thermal Processing ◽  
Uv Light ◽  
Light Exposure ◽  
Meat Products ◽  
Uv Treatment ◽  
Bacterial Populations ◽  
Log Reduction

Ready-to-eat meat products have been implicated in several foodborne listeriosis outbreaks. Microbial contamination of these products can occur after thermal processing when products are chilled in salt brines. The objective of this study was to evaluate UV radiation on the inactivation of Listeria monocytogenes and lactic acid bacteria in a model brine chiller system. Two concentrations of brine (7.9% [wt/wt] or 13.2% [wt/wt]) were inoculated with a ~6.0 log CFU/ml cocktail of L. monocytogenes or lactic acid bacteria and passed through a UV treatment system for 60 min. Three replications of each bacteria-and-brine combination were performed and resulted in at least a 4.5-log reduction in microbial numbers in all treated brines after exposure to UV light. Bacterial populations were significantly reduced after 5 min of exposure to UV light in the model brine chiller compared with the control, which received no UV light exposure (P < 0.05). The maximum rate of inactivation for both microorganisms in treated brines occurred between minutes 1 and 15 of UV exposure. Results indicate that in-line treatment of chill brines with UV light reduces the number of L. monocytogenes and lactic acid bacteria.

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 > 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 Age of Cook-in-Bag Delicatessen Meats Formulated with Lactate-Diacetate on the Behavior of Listeria monocytogenes Contamination Introduced When Opening the Packages during Storage

2013 ◽  
Vol 76 (7) ◽  
pp. 1274-1278 ◽  
Author(s):  
IFIGENIA GEORNARAS ◽  
DARREN TOCZKO ◽  
JOHN N. SOFOS
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Potential Effect ◽  
Meat Industry ◽  
Storage Product ◽  
Potassium Lactate ◽  
Yeasts And Molds ◽  
Effect Of Age

This study evaluated the potential effect of age of cook-in-bag ham and turkey breast delicatessen meats formulated with lactate-diacetate on survival and/or growth of Listeria monocytogenes introduced after opening of packages and slicing of product. Commercially prepared cured ham and turkey breast products formulated with potassium lactate and sodium diacetate were stored at 1.7°C unsliced, in their original cook-in-bags, and without postlethality exposure. On days 5, 90, 120, and 180 of storage, product slices (10.2 by 7.6 cm) were surface inoculated (1 to 2 log CFU/cm2) with a 10-strain mixture of L. monocytogenes, vacuum packaged (seven slices per bag), and stored at 4°C for up to 13 weeks. Inoculated levels of L. monocytogenes on both products were 1.4 to 1.5 log CFU/cm2. Irrespective of product age at slicing and inoculation, after 13 weeks of vacuum-packaged storage (4°C), pathogen counts on product slices were 1.5 to 2.3 (ham) and 2.3 to 2.5 (turkey) log CFU/cm2. Overall, the results of the study showed that the age of the cook-in-bag products prior to slicing and inoculation with the pathogen did not (P ≥ 0.05) affect the behavior of L. monocytogenes during vacuum-packaged storage (4°C, up to 13 weeks) of ham and turkey slices. Mean counts of lactic acid bacteria and yeasts and molds, when detected, did not exceed approximately 1 and 2 log CFU/cm2, respectively, among all stored samples. Findings of the study will be useful to the meat industry and risk assessors in their efforts to control L. monocytogenes in ready-to-eat meat products.

Effect of Lactic Acid Bacteria on Beef Steak Microbial Flora Stored Under Modified Atmosphere and on Listeria Monocytogenes in Broth Cultures

2006 ◽  
Vol 12 (4) ◽  
pp. 287-295 ◽  
Author(s):  
D. Djenane ◽  
L. Martínez ◽  
A. Sánchez-Escalante ◽  
L. Montañés ◽  
D. Blanco ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Initial Population ◽  
Lactobacillus Sakei ◽  
Fresh Meat ◽  
Modified Atmospheres ◽  
Spoilage Bacteria ◽  
Beef Steaks ◽  
Beef Steak

Beef steaks were inoculated with one or other of two protective strains of lactic acid bacteria, the bacteriocinogenic Lactobacillus sakei CTC 372 or the uncharacterised Lactobacillus CTC 711. They were stored under modified atmospheres (20–40% CO2). Inoculation of meat with both strains inhibited the growth of the spoilage bacteria. Neither CO2 in the pack atmosphere, inoculation with protective strains, nor a combination of both, affected formation of metmyoglobin or the development of off-odours. The formation of metmyoglobin in meat pigments and the sensory odour scores were compatible to those of fresh meat which had not undergone either oxidative deterioration or microbial spoilage. Listeria monocytogenes were inhibited in broth by meat surface microbiota containing either of the protective strains. With an initial population of 5.6 log cfu/mL, after 7 days incubation at 3°C, Listeria monocytogenes were recovered at log mean population of 2.8 log cfu/mL when neither protective strain was present. At 8°C, the population of Listeria monocytogenes recovered were reduced by about 2.5 or 1.5 log cfu/mL in the presence of Lactobacillus sakei CTC 372 or Lactobacillus CTC 711, respectively. At 25°C, the population of Listeria monocytogenes recovered from broth containing either protective strain were about 5 log cfu/mL less than the population recovered from broth containing Listeria monocytogenes only.

scholarly journals Efficacy of Cetylpyridinium Chloride against Listeria monocytogenes and Its Influence on Color and Texture of Cooked Roast Beef†

2005 ◽  
Vol 68 (11) ◽  
pp. 2349-2355 ◽  
Author(s):  
M. SINGH ◽  
H. THIPPAREDDI ◽  
R. K. PHEBUS ◽  
J. L. MARSDEN ◽  
T. J. HERALD ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Cetylpyridinium Chloride ◽  
Meat Products ◽  
Plate Count ◽  
Bacterial Populations ◽  
Plate Counts ◽  
Roast Beef ◽  
Aerobic Plate Count

Sliced (cut) and exterior (intact) surfaces of restructured cooked roast beef were inoculated with Listeria monocytogenes, treated with cetylpyridinium chloride (CPC; immersion in 500 ml of 1% solution for 1 min), individually vacuum packaged, and stored for 42 days at 0 or 4°C. Noninoculated samples were similarly treated, packaged, and stored to determine effects on quality (color and firmness) and on naturally occurring bacterial populations, including aerobic plate counts and lactic acid bacteria. Immediately after CPC treatment, regardless of inoculation level, L. monocytogenes populations were reduced (P = 0.05) by about 2 log CFU/cm2 on sliced surfaces and by about 4 log CFU/cm2 on exterior surfaces. Throughout 42 days of refrigerated storage (at both 0 and 4°C), L. monocytogenes populations on CPC-treated samples remained lower (P = 0.05) than those of nontreated samples for both surface types. After 42 days of storage at both 0 and 4°C, aerobic plate count and lactic acid bacteria populations of treated samples were 1 to 1.5 log CFU/cm2 lower (P = 0.05) than those of nontreated samples for both surface types. CPC treatment resulted in negligible effects (P > 0.05) on the color (L*, a*, and b* values) of exterior and sliced roast beef surfaces during storage. For both sliced and exterior surfaces, CPC-treated samples were generally less firm than nontreated samples. CPC treatment effectively reduced L. monocytogenes populations on roast beef surfaces and resulted in relatively minor impacts on color and texture attributes. CPC treatment, especially when applied to products prior to slicing, may serve as an effective antimicrobial intervention for ready-to-eat meat products.

Control of Listeria monocytogenes by bacteriocins and monitoring of bacteriocin-producing lactic acid bacteria by colony hybridization in semi-hard raw milk cheese

2001 ◽  
Vol 68 (1) ◽  
pp. 131-137 ◽  
Author(s):  
EVA RODRÍGUEZ ◽  
JUAN LUIS ARQUÉS ◽  
PILAR GAYA ◽  
MANUEL NUÑEZ ◽  
MARGARITA MEDINA
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Raw Milk ◽  
Cottage Cheese ◽  
Manchego Cheese ◽  
Contamination Levels ◽  
Raw Milk Cheese ◽  
Hard Cheese

The ability of Listeria monocytogenes to grow at low temperatures and increase to hazardous levels during storage of dairy products is of great concern to the dairy industry. List. monocytogenes was detected in 3·6% of 774 cows' milk samples from 114 farms in Central Spain (Gaya et al. 1998). Ewes' and goats' milks produced in Spain had contamination levels of 2·2 and 2·6% respectively (Rodríguez et al. 1994; Gaya et al. 1996). List. monocytogenes may survive during the manufacture and ripening of most cheese varieties, with higher risk in soft surface-ripened cheeses owing to the rise in pH during ripening (Maisnier-Patin et al. 1992; Giraffa & Carminati, 1997).The efficacy with which actively growing bacteriocin-producing cultures inhibit List. monocytogenes in some cheese varieties has been demonstrated. Nisin-producing starters inhibited List. monocytogenes V7 in Camembert cheese (Maisnier-Patin et al. 1992) and List. innocua BL86/26 in raw ewes' milk Manchego cheese (Rodríguez et al. 1998). A lacticin 3147-producing starter culture (McAuliffe et al. 1999) reduced List. monocytogenes Scott A levels in cottage cheese. Inoculation of milk with enterocin AS-48-producing Enterococcus faecalis INIA 4 inhibited List. monocytogenes strains Ohio and Scott A during the manufacture and ripening of Manchego cheese (Nuñez et al. 1997).Semi-hard cheese varieties from raw or pasteurized cows' milk mixed with different proportions of ewes' and/or goats' milk represent ∼ 50% of Spanish cheese production. The objective of the present work was to evaluate the antilisterial activity of three bacteriocin-producing lactic acid bacteria strains isolated from milk (Rodríguez et al. 2000) during the manufacture and ripening of a semi-hard cheese manufactured from raw milk.

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