Survival of selected foodborne pathogens on dry cured pork loins

Morales-Partera, Ángela M.; Cardoso‐Toset, Fernando; Jurado-Martos, Francisco; Astorga, R.; Huerta, Belén; Luque, Inmaculada; Tarradas, Carmen; Gómez-Laguna, J.

doi:10.1016/j.ijfoodmicro.2017.07.016

Cited by 17 publications

(8 citation statements)

References 25 publications

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“…In the tests carried out during sausages manufacturing, we observed a reduction of Listeria viable counts, but the decrease does not differ between treated and untreated samples. Furthermore, during sausage seasoning, a reduction in the pH and aw values was detected, as also observed by Morales-Partera for L. innocua [47]. These results were in accordance with Sun et al [48], who reported that heat-dried Chinese-style sausages containing garlic had no significant differences between the samples.…”

Section: Discussionsupporting

confidence: 90%

Plant Extracts for the Control of Listeria monocytogenes in Meat Products

et al. 2021

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The antimicrobial activity of garlic (Allium sativum L.) and onion (Allium cepa L.) plant active extracts was determined against Listeria monocytogenes in two meat products. Samples of sausages “cacciatore” and cooked ham in vacuum-packaged slices were artificially contaminated, and the presence of Listeria was evaluated during the sausages ripening and throughout the shelf-life of the cooked ham. The test carried out on sausages did not show differences among treated and untreated samples. The antagonistic activity of the plant extracts against the pathogen was probably hidden by the competition from the sausages microbial flora and the pH and the water activity (aw) decrease. On the other hand, the plant extracts determined an initial reduction of about 1.00 log cfu/g of the L. monocytogenes viable count in the cooked ham slices contaminated with 103 cfu/g, but the best result was obtained with the contamination of 102 cfu/g of L. monocytogenes. In addition to the pathogen’s initial decrease, we observed an extension of the lag phase and a reduction of the Listeria growth rate. Considering that the presence of L. monocytogenes during the slicing phase of the cooked ham does not exceed 10 cfu/g, the use of plant extracts can lead to complete pathogen elimination.

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Section: Discussionsupporting

confidence: 90%

Plant Extracts for the Control of Listeria monocytogenes in Meat Products

et al. 2021

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“…Over the 2016-2018 period, samples from pig meat were by far the main matrix tested for L. monocytogenes in the EU, 59.9% in 2018, out of the 24,814 RTE pig meat products tested, 1.3% was positive for L. monocytogenes, 1.4% at production level and 0.8% at retail level (EFSA and ECDC, 2019). Several authors evaluated the presence of L. monocytogenes in RTE pig meat products such as dry-cured ham (Garriga et al, 2004;Merialdi et al, 2015), dry-cured pork loins (Morales-Partera et al, 2017) and others dry-cured pig meat products including coppa, bacon and smoked speck (Meloni et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Effect of production process and high-pressure processing on viability of <em>Listeria innocua</em> in traditional Italian dry-cured coppa

et al. 2020

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In this study the effect of the application of High Pressure Treatment (HPP) combined with four different manufacturing processes on the inactivation of Listeria innocua, used as a surrogate for L. monocytogenes, in artificially contaminated coppa samples was evaluated in order to verify the most suitable strategy to meet the Listeria inactivation requirements needed for the exportation of dry-cured meat in the U.S. Fresh anatomical cuts intended for coppa production were supplied by four different delicatessen factories located in Northern Italy. Raw meat underwent experimental contamination with Listeria innocua using a mixture of 5 strains. Surface contamination of the fresh anatomical cuts was carried out by immersion into inoculum containing Listeria spp. The conditions of the HPP treatment were: pressure 593 MPa, time 290 seconds, water treatment temperature 14°C. Listeria innocua was enumerated on surface and deep samples post contamination, resting, ripening and HPP treatment. The results of this study show how the reduction of the microbial load on coppa during the production process did not vary among three companies (P>0.05) ranging from 3.73 to 4.30 log CFU/g, while it was significantly different (P<0.01) for the fourth company (0.92 log CFU/g). HPP treatment resulted in a significant (P<0.01) deep decrease of L.innocua count with values ranging between 1.63-3.54 log CFU/g with no significant differences between companies. Regarding superficial contamination, HPP treatment resulted significant (P<0.01) only in Coppa produced by two companies. The results highlight that there were processes less effective to inhibit the pathogen; in particular for company D an increase of L. innocua count was shown during processing and HPP alone cannot be able to in reaching the Listeria inactivation requirements needed for exportation of dry-cured meat in the U.S. According to the data reported in this paper, HPP treatment increases the ability of the manufacturing process of coppa in reducing Listeria count with the objective of a lethality treatment

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“…all through the production process (P<0.01) for all companies, followed by an additional reduction of bacterial counts due to HPP treatment (P<0.01), both in superficial and deep contaminations (P<0.01), in accordance with several other dry-cured meat products in which Salmonella spp. decrease resulted equal to 3.28 and 5.5 log in pork loins (Morales-Partera et al, 2017) and ham after 69 days of curing (Reynold et al, 2001) respectively, the observed differences were mainly due to different product characteristics and different production processes.…”

Section: Resultsmentioning

confidence: 99%

Effect of production process and high-pressure processing on viability of <em>Salmonella</em> spp. in traditional Italian dry-cured coppa

et al. 2020

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The aim of the study was to investigate the combined effect of the manufacturing process followed by HPP treatment on the inactivation of Salmonella spp. in artificially contaminated coppa samples, in order to verify the ability of the combined processes to achieve the objective of a 5-log reduction of Salmonella spp. needed for exportation to the U.S. Fresh anatomical cuts intended for coppa production were supplied by four different delicatessen factories located in Northern Italy. Raw meat underwent experimental contamination with Salmonella spp. using a mixture of 3 strains. Surface contamination of the fresh anatomical cuts was carried out by immersion into inoculum containing Salmonella spp. The conditions of the HPP treatment were: pressure 593 MPa, time 290 seconds, water treatment temperature 14°C. Surface and deep samples were performed post contamination (T0), end of the cold phase (T1), end of process (Tend), and after HPP treatment (postHPP) and Salmonella spp. Enumerated. The results of this study show a significant reduction of Salmonella spp. all through the production process (P<0.01) for all companies, followed by an additional reduction of bacterial counts due to HPP treatment (P<0.01), both in superficial and deep contaminations (P<0.01). The superficial overall reduction resulted of 1.58 to 5.04 log CFU/g during the production process. HPP treatment resulted in a significant (P<0.01) superficial and deep decrease in Salmonella spp. enumeration varying from 0.61 to 4.01 log and from 1.49 to 4.13 log. According to the data presented in this study, only the combined approach of coppa manufacturing process followed by HPP treatment always led to a 5-log reduction of Salmonella spp. required by USDA/FSIS guidelines.

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Survival of selected foodborne pathogens on dry cured pork loins

Cited by 17 publications

References 25 publications

Plant Extracts for the Control of Listeria monocytogenes in Meat Products

Plant Extracts for the Control of Listeria monocytogenes in Meat Products

Effect of production process and high-pressure processing on viability of <em>Listeria innocua</em> in traditional Italian dry-cured coppa

Effect of production process and high-pressure processing on viability of <em>Salmonella</em> spp. in traditional Italian dry-cured coppa

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